DAMAPPT. powerpoint presentation fro esppptx

ppt

1. GOOD MORNING!

2. Cookery Cooking is among the essential skills that each one of us should learn. We nee to eat and be nourished so that we will have energy to do our daily activities.

3. appetizer Small dish that is served before the main course to start the dinners appetite. It can served as simple as a fruit platter or as complicated as canapes depending on the occasion or the theme of any dining activity

4. Types of appetizers 1. Canape- made with a crusty base, such as bread, cracker, puff pastry, or biscuit.

5. Types of appetizers 2. Dips and spread- corn chips, small pieces of bread, fruits or vegetables also complement with the dip or spread

6. Types of appetizers 3. Crudities- platter or raw vegetables like carrots and celery. The ingredients are cut and blanched, and are artistically plated.

7. Types of appetizers 4. Fresh fruit platter- fruit combinations, which creatively placed on serving platters.

8. Types of appetizers 5. Deep- fried appetizer- done by submerging the ingredients into hot oil frying. It is open served with a sauce or dip.

9. Types of appetizers 6. Steamed appetizer- it is a low- caloric food like steamed gyoza, shumai or siomai , and dumplings. Considered a ‘’ dieter’s delight’’

10. Types of appetizers 7. Grilled appetizer- combination of a different cubed vegetables like bell peppers, mushrooms, tomatoes, and onions.

11. Types of appetizers 8. Meat or cheese trays- small portions of bread and crackers. Consists of small, thin slices of cold cuts like pepperoni, salami, bacon, and ham.

12. Preparing appetizers Some requires cooking, while others require slicing, mixing, or chilling the ingredients. fruits platters, dips and cheese trays are examples of appetizers that are served fresh. Steamed, grilled, and deep fried appetizers require heat to cook them.

13. KNOWING ABOUT SALADS AND SALAD DRESSINGS Salad- is a dish that can be served anytime of the day. It is usually cold and made up of various ingredients like meat, vegetables, and fruits.

14. A salad can be served as an appetizer, main dish, or dessert, 1. Appetizer salad- prepared in the small portions and consists of light, fresh, and crisp ingredients to stimulate the person’s appetite.

15. A salad can be served as an appetizer, main dish, or dessert, Main course salad- salad green served with portions of cooked chicken, meat, or seafood to create a lighter entrée.

16. A salad can be served as an appetizer, main dish, or dessert, Dessert salad- sweetened version of salad. It is usually includes fruits, whipped cream, cheese, sweetened milk, and gelatin. Fruit salad, jelly, and buko pandan are examples of this category.

17. TYPES OF SALAD 1. TOSSED SALAD- tossing the salad greens, dressing, and garnishes together in a bowl.

18. TYPES OF SALAD 2. Composed salad or plate salad- it is done by assembling each ingredient on a platter,

19. Composed salad or plate salad consists of the following parts base- refers to the layer of lettuce or a bed of cut greens. body refers to the main ingredients, which include salad greens poultry, meat, seafood and bound salad dressing- it may be mayonnaise based or vinegar oil based depending on the taste of the salad garnish- any food that adds color, texture, and even flavor to the salad. Tomatoes, carrots, hard boiled eggs, some fruits and nuts are examples of this.

20. TYPES OF SALAD BOUND and marinated salad- several ingredients cooked together with a mayonnaise-based dressing. (meat, poultry, egg, and seafood) Potato salad and chicken macaroni salad

21. Salad dressing Salad dressing- condiment or sauce that enhances the flavor and texture of salad greens. It is from different combinations of ingredients such as mayonnaise, oil, vinegar, dairy products( yogurt or cream)herbs, pickles, and redish .

22. Types of salad dressing 1. Mayonnaise based dressing- stronger based of greens that could withstand it. Combining mayonnaise with other ingredients like yogurt, sour cream, fruit juices, vinegar, blended vegetables, and seasoning creates a lighter consistency.

23. Types of salad dressing 2. Vinegar oil based dressing- made up of oil, vinegar, salt, and pepper. Other ingredients may also be added to enhance its flavor. Vinaigrette is the most popular dressing .

24. Guidelines to follow when preparing salads 1. Salad greens- different types of lettuce like iceberg, romaine, watercress, sprouts, and spinach. These greens should be fresh, crisp, clean, and cold to ensure good quality when mixed with other ingredients.

25. Guidelines to follow when preparing salads 2. Meat, poultry, and seafood- each one of them is considered the main ingredient in making a salad.

26. ___1. it is the sweetened version of a salad. ___2. it is a sauce that enhances the flavor and texture of salad greens ___3. It is a salad that is artistically done by assembling each ingredients on a platter. ___4. it is a dressing that requires a stronger base of salad greens that could withstand it. ___5. it is a green salad served with portions of cooked meat to create a lighter entrée.

27. In the table below, list down three characteristics of stock, soup, and suace Stock Soup Sauce 1. 2. 3.

28. Stock -is a flavored liquid made by boiling bones and scraps of meat, poultry, or fish to extract its flavor and nutrients. It is a basis of food.

29. Stock Important foundation or base in cooking, it takes time before it is completely cooked. It undergoes the process of boiling and simmering ingredients for four to eight hours to completely extract the flavor of the ingredients.

30. Essential parts of the Stock Bones and trimmings water aromatics such as herbs, spices and flavorings that create a savory smell mirepoix , mixture of coarsely chopped carrots, onions, and celery

31. TYPES OF STOCK 1. WHITE STOCK-

32. Soup - liquid-based food that is usually served at the second part of the meal course after the appetizer.

33. Sauce -liquid, cream, or semi-solid food served on or used in preparing other food. It is important part of the meal because it enhances the taste, moistures, eye appeal, and richness of the food.

34. ___1. it is the sweetened version of a salad. ___2. it is a sauce that enhances the flavor and texture of salad greens ___3. It is a salad that is artistically done by assembling each ingredients on a platter. ___4. it is a dressing that requires a stronger base of salad greens that could withstand it. ___5. it is a green salad served with portions of cooked meat to create a lighter entrée.

35. COMPONENTS OF EGG