'Cooking food' presentation slideshows

Meat types and cuts

Meat types and cuts. Module focus. Most people buy their meat in the form of cuts, joints or mince. Meat is also bought ready prepared, e.g. sausages, ham, burgers, kebabs. Knowing where meat comes helps you know how to prepare, cook and serve it.

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Dry Heat Cooking and Moist Heat Cooking

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Barbeque And Picnic Fun

Barbeque And Picnic Fun. Cookouts and picnics are a great way to celebrate summer, and grilled food is so tasty. Yet, with all the good times, there are hazards lurking.

430 views • 24 slides

Enzymes

Enzymes. Characteristics of Enzymes. Proteins Catalysts Speed up chemical reactions without being used up. Remember that proteins have a very specific structure. Primary through quaternary structure must be maintained for the protein to function properly What happens if it is not?

735 views • 23 slides

Human Beginnings

Human Beginnings. Paleolithic Era Through Bronze Age. Peopling Of The Earth. Early Migrations of People Historians think that people started in Africa about 90,000 years ago Moved to Asia, then to North America Also moved to Europe and Australia

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Safety & Sanitation

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Trench Warfare

Trench Warfare. What is a trench?. Trenches. A trench is basically long narrow ditch embanked with its own soil and used to hide from enemies and protection during warfare. Trench System. How Were Trenches Built?. Trenches were dug out by soldiers.

521 views • 18 slides

Cooking Food

309 views • 17 slides

COOKING PRINCIPLES

COOKING PRINCIPLES. Cooking. Cooking is generally understood to be the transfer of heat into food items to render these more palatable, easier digestible and overall speaking, to improve their bacteriological and tasteful aspects. There are four important reasons why we cook food:.

729 views • 17 slides

This training is conducted by the National Food Service Management Institute

This training is conducted by the National Food Service Management Institute The University of Mississippi www.nfsmi.org 800-321-3054. Choosing the Right Equipment. Lesson One. Introduction. Choose the right equipment to produce healthy and safe food.

264 views • 17 slides

Eating Around the World

289 views • 15 slides

Medieval Food

Medieval Food. By Lily Nugent. Spit roasting Baking Smoking Salting Firing Boiling. Cooking. Open fire Tools Pots Pans Kettles skillets Cauldrons Tools Knives Ladles Meat forks Scissors. kitchens. Kitchen was in separate building for Fire safety

311 views • 15 slides

Kitchen Management- At A Glance

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Healthy cooking tips Presented by Chef Robert Grider

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Chef R ay J anson

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OBSERVATIONS O N MDM IN LAKSHADWEEP UNION TERRITORY

OBSERVATIONS O N MDM IN LAKSHADWEEP UNION TERRITORY. CENTRE FOR DEVELOPMENT STUDIES THIRUVANTHAPURAM KERALA 15-03-2011. -Data: School level registers, MDM Registers Head Teachers, Schools level MDM functionaries Observation of the monitoring team 1 -hot cooked meal daily

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Digestion

264 views • 9 slides

Chr istmas Time

198 views • 8 slides

Home Economics Secondary 3 Making of pastry

173 views • 6 slides

Electronics Applications in Daily Life

The world is changing with the a great speed and the speed is fastened with the help of the electronics and the technology created using the electronics.

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