FINAL-Demonstration PPT.pptx of student teachers

for educational purposes

1. GOOD MORNING

2. “FIX ME” Game Create four groups, each group must select one representative. Each group will be given puzzle pieces to fix, you have two minutes to fix the puzzle and one minute to make a brief discription or background about the puzzle that they have fixed.

3. Seasoning, Flavoring, Herbs and Spices

4. Learning Outcomes At the end of the lesson, learners are expected to: Describe different kinds of seasonings, flavorings, spices and herbs. Familiarize with the uses of each kind of seasonings, flavorings, spices and herbs Follow rules in using seasonings, flavorings, spices and herbs.

5. Seasoning Means to bring out or intensify the natural flavor of the food without changing it. Seasonings are usually added near the end of the cooking period. When seasonings are used properly, they cannot be tasted; their job is to heighten the flavors of the original ingredients.

6. Flavoring refers to something that changes or modifies the original flavor of the food. Flavoring can be used to contrast a taste such as adding liqueur to a dessert where both the added flavor and the original flavor are perceptible. Or flavorings can be used to create a unique flavor in which it is difficult to discern what the separate flavorings are.

7. Umami Umami is a word commonly used to describe the flavor or taste of foods that are aged or allowed to ferment. Wine and cheese are two food items that may be described with this term, when referring to a strong, robust well-rounded, full-bodied, or meaty flavors. Also, when foods are added as an ingredient, and thus a seasoning to enhance the flavors of other foods such as adding broth, stock, wine, earthy oils (truffle oil) or cheese to a food dish, the food being added may be considered as a seasoning or flavoring.

8. Herbs & Spices • Herbs and Spices are defined as plant derived substances that add flavor to any dish . It is difficult to distinguish between the two. Spices can come from the following plant parts roots, rhizomes, stems, leaves, bark, flowers, fruits, and seeds. Herbs are typically thought of as non-woody plants. • Herbs and Spices are defined as plant derived substances that add flavor to any dish . It is difficult to distinguish between the two. Spices can come from the following plant parts roots, rhizomes, stems, leaves, bark, flowers, fruits, and seeds. Herbs are typically thought of as non-woody plants.

9. Quick Guide to Every Herb and Spice

10. Used as a digestive aid in Indian cooking, asafoetida has a strong odor that mellows out into a garlic-onion flavor. Asafoetida (Asafetida) – Used as a digestive aid in Indian cooking, asafoetida has a strong odor that mellows out into a garlic-onion flavor. Achiote (Annatto) – Reddish-brown paste or powder ground from annatto seeds with an earthy flavor. Used primarily in Latin American dishes like mole sauce, cochinita pibil, and tamales. Dried Herbs and Spices Reddish-brown paste or powder ground from annatto seeds with an earthyflavor . Used primarily in Latin American dishes like mole sauce, cochinita pibil , and tamales. Similar to cloves, but more pungent and deeply flavored . Best used in spice mixes. Asafoetida (Asafetida) Achiote (Annatto) Allspice

11. These anise-tasting seeds are essential for soda bread, sauerkraut, and potato salad. Adds a woodsy background note to soups and sauces . This warm, aromatic spice is widely used in Indian cuisine. It’s also great in baked goods when used in combination with spices like clove and cinnamon. Caraway Seed Bay Leaf Cardamom

12. No, these seeds aren’t just for growing crazy terracotta sculptures! Nearly flavorless, they can be ground into smoothies, cereals, and baked goods for extra nutrition and texture, or even used as a vegan egg substitute. Made from dried and ground red chili peppers. Adds a sweet heat to soups, braises, and spice mixes. Found in almost every world cuisine, cinnamon serves double duty as spice in both sweet and savory dishes. Chia Seeds Cayenne Pepper Cinnamon (also: Vietnamese Cassia Cinnamon)

13. Sweet and warming spice. Used most often in baking, but also good with braised meat. Earthy, lemony flavor . Used in a lot of Mexican and Indian dishes. Smoky and earthy. Used in a lot of Southwestern U.S. and Mexican cuisine, as well as North African, Middle Eastern, and Indian. Cloves Coriander Seed Cumin

14. Lightly sweet and licorice flavored. It’s excellent with meat dishes, or even chewed on its own as a breath freshener and digestion aid! Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes. Garlic powder is made from dehydrated garlic cloves and can be used to give dishes a sweeter, softer garlic flavor. Fennel Seed Fenugreek Garlic Powder

15. Ground ginger is made from dehydrated fresh ginger and has a spicy, zesty bite. This Korean red pepper spice is hot, sweet, and ever-so-slightly smoky. These taste like a cross between cardamom, citrus, and black pepper. They add a warming note to many North African dishes. Ginger Gochugaru Grains of Paradise

16. Used to flavor curries and many Thai dishes. Can be sold fresh, dry, or frozen. Also called black lime, this is ground from dried limes. Adds a sour kick to many Middle Eastern dishes. From the same plant as nutmeg, but tastes more subtle and delicate. Great in savory dishes, especially stews and homemade sausages. Kaffir Lime Leaves Loomi Mace

17. Ground from sour cherry pits, this spice has a nutty and somewhat sour flavor. It’s used in a lot of sweet breads throughout the Middle East. Sweet and pungent. Great in baked goods, but also adds a warm note to savory dishes. Very different from bread yeast, this can be sprinkled onto or into sauces, pastas, and other dishes to add a nutty, cheesy, savory flavor. Mahlab Nutmeg Nutritional Yeast

18. Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes. Adds a sweet note and a red color. Used in stews and spice blends. There is also a spicy version labeled hot paprika. Peppercorns come in a variety of colors (black, white, pink, and green being the most popular). These are pungent and pack a mild heat. Oregano Paprika Peppercorns

19. Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats. Saffron has a subtle but distinct floral flavor and aroma, and it also gives foods a bright yellow color. Pine-like flavor, with lemonier and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking. Rosemary Saffron Sage

20. Adds sweet smokiness to dishes, as well as a red color. Whole star anise can be used to add a sweet licorice flavor to sauces and soups . Zingy and lemony, sumac is a Middle Eastern spice that’s great in marinades and spice rubs. Smoked Paprika Star Anise Sumac

21. Sometimes used more for its yellow color than its flavor, turmeric has a mild woodsy flavor. Can be used in place of saffron in a pinch or for those of us on a budget. Adds a pungent, woodsy flavor. Great as an all-purpose seasoning. Sweet and spicy. Can be used in both sweet baked goods and to add depth to savory dishes . Turmeric Thyme Vietnamese Cassia Cinnamon (also: Cinnamon)

22. Fresh Herbs Highly aromatic with a robust licorice flavor. Excellent in pestos , as a finishing touch on pasta dishes, or stuffed into sandwiches. Delicate anise flavor. Great raw in salads or as a finishing garnish. Delicate onion flavor, great as a garnish. Basil (also: Thai Basil) Chervil Chives

23. From the coriander plant, cilantro leaves and stems have a pungent, herbaceous flavor. Used in Caribbean, Latin American, and Asian cooking. These pungent leaves are not related to curry powder but impart a similar flavor. Used in Indian, Malaysian, Sri Lankan, Singaporean, and Pakistani cuisine. Used to flavor curries, soups, stews, and chutneys. Light and feathery herb with a pungent herb flavor. Use it for pickling, with fish, and over potatoes. Cilantro Curry Leaves Dill

24. Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes. Sweet lemon aroma and a fresh lemony-herbal flavor. This is excellent with poultry and in vinaigrettes. Tastes like a cross between celery and parsley. Great with seafood or to flavor stocks and soups. Fenugreek Lemon Thyme (also: Thyme) Lovage

25. Floral and woodsy. Try it in sauces, vinaigrettes, and marinades. Surprisingly versatile for such an intensely flavored herb. Try it paired with lamb, peas, potatoes, and of course, with chocolate! Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes. Marjoram Mint Oregano

26. Available in flat-leaf (Italian) or curly varieties, this very popular herb is light and grassy in flavor. Small and sweet, these berries are fantastic when marinated with olives or simply sprinkled on shortbread. Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats. Parsley Pink Pepper Rosemary

27. Pine-like flavor, with lemonier and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking. Peppery green flavor similar to thyme. Mostly used in roasted meat dishes and stuffing, but also goes well with beans. A member of the mint family, this herb is used extensively in Japanese, Korean, and Southeast Asian cooking as a wrap for steaming fish and vegetables, in soups, and as a general seasoning. Sage Summer Savory Shiso

28. Strong anise flavor. Can be eaten raw in salads or used to flavor tomato dishes, chicken, seafood, or eggs. A spicy, edgier cousin to sweet Italian basil. A must-have for Thai stir-fries, Vietnamese pho, spring rolls, and other South Asian dishes. Adds a pungent, woodsy flavor. Great as an all-purpose seasoning. Tarragon Thai Basil (also: Basil) Thyme (also: Lemon Thyme)

29. Spice Blends, Rubs and Mixes Black pepper, cumin, cinnamon, and cloves. Used to flavor soups, tomato sauces, lentils, rice pilafs, and couscous, and can be a rub for meats. (Middle Eastern) Hot peppers, black pepper, fenugreek, ginger, cardamom, coriander, cinnamon, and cloves. Other ingredients may include ajwain, cumin, allspice, nutmeg, paprika, onion, or garlic. Used to flavor slow-cooked stews. (African) Thyme, parsley, and bay leaf. Used to flavor broths and soups. (Classic French) Baharat Bebere Bouquet Garni

30. Ground chilis, cumin, oregano, cayenne, and lots of optional extras to make. T his seasoning uniquely yours. Use for chili, stew, beans, grilled meat, and tacos. (Mexican/Southwestern U.S.) Star anise, Szechuan peppercorns, fennel, cassia, and clove. Adds sweetness and depth to savory dishes, especially beef, duck, and pork. (Chinese) Typically includes turmeric, coriander, cumin, fenugreek, and red pepper, but mixes can vary. Used primarily to quickly flavor curry sauces. (Indian) Chili Powder Chinese Five-Spice Powder Curry Powder

31. Includes nuts (most often hazelnuts), sesame seeds, coriander, and cumin. Great spice rub for lamb, chicken, and fish. (Egyptian) Typically includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and pepper. Sweeter than curry powder. Also used to season curry sauces. (Indian) Usually savory; contains rosemary, marjoram, thyme, and sometimes lavender. Use as a marinade or dry rub for roast chicken, fish, and vegetables. (French) Dukkah Garam Masala Herbes de Provence

32. Celery salt, mustard, red and black pepper, bay leaves, cloves, allspice, ginger, mace, cardamom, cinnamon, and paprika. Created in the Chesapeake Bay area of Maryland, it is traditionally used for shrimp and crab. Most often includes bay leaf, yellow mustard seeds, black peppercorns, allspice, and coriander. Used for pickling vegetables in vinegar . Old Bay Pickling Spice

33. 12 Little Seasoning Tricks to Take You’re Cooking to The Next Level

34. Learn the difference between salt varieties and when to use them. All salts are not created equal. Kosher salt (the most popular variety) has crystals that dissolve quickly. This is a great go-to salt for just about everything. Table salt , on the other hand, is much finer and a little goes a long way. This is best for keeping on the table so people can add it on top of foods. If you're using table salt in place of kosher when cooking, make sure to use less and taste as you go. Coarse salt (the largest of the three) is best for finishing with. It's not great for baking as the crystals are too large to dissolve. 1

35. And know when to use finely ground pepper versus cracked varieties. How you grind your pepper (or how you buy it ground) can completely change the flavor it imparts. Finely ground pepper (the kind that looks like dust) is best used for things like sauces. It's pretty strong and a little goes a long way. Coarse ground pepper , on the other hand, is best for finishing dishes at the table with or seasoning proteins. The flavor is usually less sharp and it doesn't infuse into the entire dish. For most things, coarse ground pepper should be your go-to. 2

36. Season from high above for more coverage. Besides looking cool, there's actually a reason why chefs season their food from so high up. It helps evenly distribute the seasoning and makes sure you don't accidentally over-season one area and under-season another. This is especially helpful for items like steak that benefit from an even layer of seasoning 3

37. Toast your spices to bring out their flavor Toasting whole spices before grinding them takes their flavor to a whole new level, adding complexity and aroma to a dish. To do so, just place them into a pan over medium-low heat and toast, swirling often, until fragrant. As soon as you start to smell them, remove them from the pan to make sure they don't burn 4

38. Use a coffee grinder to grind whole spices for a stronger flavor Instead of buying a fancy spice grinder or mortar and pestle, just use a coffee grinder to grind your spices. After using, you can grind up some uncooked white rice to clean it out and get rid of the flavor (so your coffee doesn't taste like cloves). 5

39. Remember that cold foods require a bit more seasoning than hot foods. Many people think that you're able to taste hot foods better than cold, and therefore have to make up for it by adding extra seasoning to cold dishes. A good example (and one that's often overlooked) is salad. Along with dressing, adding a pinch of salt can help make the flavors shine and your salads taste better. 6

40. Don’t forget to season certain foods with sugar too. Making a good marinara with bad tomatoes is not easy — but if you add a pinch of sugar, the sauce will taste like it was made with perfectly ripe ones. Sugar enhances the flavors of savory foods, such as roasted carrots, beets, and tomatoes, and plays an important role in balancing flavors. Just like salt, it can help food come to life. 7

41. Remember to add dry herbs in the beginning of your cooking, and fresh at the end Dried herbs are best used during cooking — either stewed in a sauce, simmered in a stew, or braised with meat. This gives them time to infuse their flavor into a dish and come back to life. Fresh herbs, on the other hand, are already bursting with flavor and best used without much cooking. Fresh basil, for example, is best used as is — simply tossed in pasta or thrown into a salad. 8

42. Don’t forget to season your food with acid too. Everybody knows that salt plays a crucial role in cooking — but not everyone knows the importance of acid. Acid helps elevate flavors — and just like salt, it's an important part of balancing a dish. If your food tastes flat but you've already salted it, try adding a splash of wine, vinegar, or lemon to amp it up. 9

43. Pre-season your proteins ahead of time so the salt has time to penetrate and flavor the meat. There are several reasons why you should be seasoning your proteins a few hours in advance. First, it gives the salt enough time to penetrate the meat and season it in the center. The salt also breaks down some of the proteins that can make meat tough — and it actually helps the meat stay moist via reverse osmosis. 10

44. Swap your cayenne and red pepper flakes for a more flavorful heat source. Cayenne and red pepper flakes are the go-to seasoning for adding heat — but they don't add a ton of flavor. Other spices, such as aleppo pepper flakes, add a pop of heat while also adding flavor. Unlike cayenne (which is straight heat) aleppo pepper adds a bit of citrusy flavor, so branch out and don't limit yourself to the basics. 11

45. Don't be afraid of using flavor enhancers like nutritional yeast, liquid aminos, and even MSG. Seasoning isn't just about salt and spices. Ingredients such as nutritional yeast can transform the flavor of a dish and add savory notes. Similarly, liquid aminos can add a pop of umami flavor without the sodium content of soy sauce. Even MSG (whatever your opinion on it is) can take a dish from good to insanely savory. 12

46. “LESSON LEARNED” The reporter will choose five learners to the “bunutan bowl”. The five learners will going to share something that they enjoyed or learned about the lesson.

47. QUIZ TIME

48. 1. It is refers to something that changes or modifies the original flavor of the food a. Seasonings b. Flavorings c. Umami

49. a. Seasonings b. Flavorings c. Umami 2. Means to bring out or intensify the natural flavor of the food without changing it.

50. a. Fact b. Bluff 3. Umami is a word commonly used to describe the flavor or taste of foods that are aged or allowed to ferment.

51. a. Fact b. Bluff 4. Fresh herbs are best used during cooking — either stewed in a sauce, simmered in a stew, or braised with meat.

52. a. Fact b. Bluff 5. Toasting whole spices before grinding them takes their flavor to a whole new level, adding complexity and aroma to a dish.

53. 1. Adds sweet smokiness to dishes, as well as a red color. A. star anise B. sumac C. smoked paprika 2. Delicate onion flavor, great as a garnish A. chives B. chervil C. cilantro 3. Sweet and warming spice. Used most often in baking, but also good with braised meat A. cloves B. cinnamon C. chia seed

54. 4. It adds a woodsy background note to soups and sauces. A. allspice B. bayleaf C. cardamom 5. Small and sweet, these berries are fantastic when marinated with olives or simply sprinkled on shortbread. A. rosemary B. sage C. pink pepper

55. Thank you

56. History of culinarians day Speaking of craters, many of them were named after artists or authors who made significant contributions to their respective fields. Mercury takes a little more than 58 days to complete its rotation, so try to imagine how long days must be there! Since the temperatures are so extreme, albeit not as extreme as on Venus, and the solar radiation is so high, Mercury has been deemed to be non-habitable for humans Mercury is the closest planet to the Sun and the smallest one in the entire Solar System. This planet's name has nothing to do with the liquid metal, since Mercury was named after the Roman messenger god. Despite being closer to the Sun than Venus, its temperatures aren't as terribly hot as that planet’s. Its surface is quite similar to that of Earth’s Moon, which means there are a lot of craters

57. What are the attributes of a chef? Do you know what helps you make your point crystal clear? Lists like this one: They’re simple You can organize your ideas clearly You’ll never forget to buy milk! And the most important thing: the audience won’t miss the point of your presentation

58. Chef What is the difference between a cook and a chef? Venus has a beautiful name and is the second planet from the Sun. It’s hot and has a poisonous atmosphere Mercury is the closest planet to the Sun and the smallest one in the System—it’s only a bit larger than the Moon Cook

59. Why we love culinarians day? Mercury is the closest planet to the Sun and the smallest of them all Venus has a beautiful name and is the second planet from the Sun Despite being red, Mars is actually a cold place. It’s full of iron oxide dust Experience Our taste A critical role

60. Special culinarians day activities Mercury is the closest planet to the Sun and the smallest of them all Venus has a beautiful name and is the second planet from the Sun Despite being red, Mars is actually a cold place. It’s full of iron oxide dust Jupiter is a gas giant and the biggest planet in the Solar System Mercury Mars Venus Jupiter

61. Venus is extremely hot, even more than Mercury Mars is actually a cold place. It’s full of iron oxide dust Reviewing recipes is a good idea Mercury is the closest planet to the Sun and the smallest Jupiter is a gas giant and the biggest planet in the System Saturn is composed of hydrogen and helium Neptune is the farthest planet from the Sun Read the recipe Visualize Follow the recipe Prepare the dish Taste the dish Take notes

62. “This is a quote, words full of wisdom that someone important said and can make the reader get inspired.” —Someone Famous

63. A picture is worth a thousand words

64. A picture always reinforces the concept Images reveal large amounts of data, so remember: use an image instead of a long text. Your audience will appreciate it

65. 150,000 Big numbers catch your audience’s attention

66. Jupiter’s rotation period 9h 55m 23s 333,000 The Sun’s mass compared to Earth’s 386,000 km Distance between Earth and the Moon

67. Mercury is the closest planet to the Sun and the smallest of them all Mercury Venus has a beautiful name and is the second planet from the Sun Venus Despite being red, Mars is actually a cold place. It’s full of iron oxide dust Mars Let’s use some percentages 50% 75% 25%

68. Tablet app You can replace the image on the screen with your own work. Just right-click on it and select “Replace image”

69. Mobile app You can replace the image on the screen with your own work. Just right-click on it and select “Replace image”

70. Venus Where to celebrate culinarians day? Venus is the second planet from the Sun. It’s terribly hot, even hotter than Mercury, and its atmosphere is poisonous. It’s the second-brightest natural object in the night sky

71. Culinarians day timeline Venus Venus is the second planet from the Sun Mercury Mercury is the closest planet to the Sun Mars Despite being red, Mars is a cold place Jupiter Jupiter is the biggest planet of them all Step 1 Step 2 Step 3 Step 4

72. My best recipes You can enter a subtitle here if you need it 02

73. Venus Venus has extremely high temperatures Mercury Despite being red, Mars is a very cold place Mercury is the closest planet to the Sun Saturn Saturn is a gas giant and has several rings Mars Essential kitchen utensils

74. My fav recipe Presentation of the dish Mercury Venus Earth Mars Jupiter Saturn Moon Ceres Ingredients Neptune Ceres Moon Sun Pluto Mars Jupiter Venus Step 1 Mercury is the closest planet to the Sun and the smallest one in the Solar System Step 2 Venus has a beautiful name and is the second planet from the Sun Step 3 Earth is the third planet from the Sun and the only one that harbors life Step 4 Despite being red, Mars is actually a cold place. It’s full of iron oxide dust Jupiter is the biggest planet in the Solar System

75. 03 My favourite restaurants Jupiter is the biggest planet in the Solar System. It’s the fourth brightest object in the night sky. It was named after the Roman god of the lightning Venus has a beautiful name and is the second planet from the Sun. It’s terribly hot, even hotter than Mercury, and its atmosphere is extremely poisonous. It’s the second-brightest natural object in the night sky Saturn is a gas giant and has several rings. It’s composed mostly of hydrogen and helium Fork & Knife Spice Route Bistro 55 02 01

76. My fav dishes By the Bistro 55 (Málaga, Spain) A signature dish of Timmy Jimmy By the Spice Route (Lion, France) A signature dish of Jenna Doe By the Fork & Knife (New York, USA) A signature dish of Jenna Doe Oysters and lemon Lobster with truffle Sea urchin with foie 01 02 03 Saturn is a ringed planet Jupiter was named after a Roman god Earth is the planet on which we all live Venus has a toxic atmosphere Mercury is the smallest planet Mars is full of iron oxide dust Saturn was named after a Roman god Neptune is very far from the Sun Saturn is composed mostly of hydrogen Jupiter doesn’t have a solid surface Earth is the third planet from the Sun Venus has extremely high temperatures

77. Culinarians day dates Date Hour Event Description July 24 20:00 Mercury Mercury is the smallest planet of them all July 24 22:00 Venus Venus is extremely hot, even more than Mercury July 25 9:00 Mars Despite being red, Mars is actually a cold place July 25 12:00 Jupiter Jupiter is the biggest planet in the Solar System July 25 14:00 Neptune Saturn has a high number of moons, like Jupiter

78. Mercury Jupiter Venus Saturn You can use this graph Follow the link in the graph to modify its data and then paste the new one here. For more info, click here Mercury is the smallest planet Jupiter is the biggest planet Venus has very high temperatures Saturn is a gas giant with rings

79. How do you evaluate a food dish? Presentation Mercury is the closest planet to the Sun Taste Venus is the second planet from the Sun Texture Earth is the third planet from the Sun Aroma Despite being red, Mars is a cold place Creativity/Execution Jupiter is the biggest planet in the System Value/Quality Saturn has a high number of moons When evaluating a food dish, here are some factors you can consider

80. Timmy Jimmy Jenna Doe Our team Sam Bones You can speak a bit about this person here You can speak a bit about this person here You can speak a bit about this person here

81. Thanks! Do you have any questions? [email protected] [phone] yourwebsite.com Please keep this slide for attribution

82. Here’s an assortment of alternative resources whose style fits that of this template: Vectors Watercolor international chefs day horizontal banner template I Watercolor international chefs day horizontal banner template II Alternative resources