Radiation You can use herbs, vegetables, or fruit as accent colors if the main dish seems a little bland. Activity 1: Prepare a poster or a chart depicting the nutritional importance of horticultural crops. changing or cleaning up the baby or using the toilet or latrine. Only store fully mature, healthy vegetables. These foods are relatively cheap and supply a good amount of carbohydrates and some proteins. Vegetable Value Chains 19 - Value chain 19 #1 Food Science Principle of Preparing… Development of gluten. Most green vegetables and fruit may be preserved … Our new CrystalGraphics Chart and Diagram Slides for PowerPoint is a collection of over 1000 impressively designed data-driven chart and editable diagram s guaranteed to impress any audience. Principles of Kitchen & Food Safety Clean Hands First step toward proper sanitation is good hygiene Hand washing is the MOST important practice to prevent the spread of bacteria and viruses Proper Hand Washing Procedure Wet hands with WARM water Soap and scrub for at least 20 seconds Rinse under clean, running water Dry completely using a clean cloth or paper towel … Bacteria can be transferred to food from your hands. Chart and Diagram Slides for PowerPoint - Beautifully designed chart and diagram s for PowerPoint with visually stunning graphics and animation effects. ing soft drink consumption year-round. Made up of proteins gliadin and glutenin, found in … Deglaze & Reduce - When preparing a pan sauce for a sautéed item, use the pan that the item was sautéed in, and add the garnish ingredients to the pan. PPT دری (Dari) Intensive Farming. After preparing raw foods, such as fish or vegetables, wash your hands again before you start handling other food. • know about nutritional value of fruits and vegetables. This tutorial introduces you to various cereals and pulses as well as culinary seeds, spices, nuts, and herbs. PPT پشتو (Pashto) (2 MB) Integrated Pest Management. both the roots and leaves of beetroot can be eaten. Basic principles of agronomy A principle means a scientific law that explains natural action. Vegetables for vegetable stock The nourishing element provides flavor, nutrients, and color. start preparing food and after every interruption e.g. For example, if we want to prepare dried vegetables, the sequence of operations will be sorting, washing, peeling, slicing and then drying either under sun or in a mechanical dryer. Material required: Stickers, colour pencils, paper, paper clips, board pins, drawing board and glue Procedure • Collect or cut the pictures of fruits and vegetables from a Planting seeds and seedlings 4. Vegetables are classified according to which part of the plant is eaten. Fruits, Vegetables - Composition and nutritive value, Principles of cooking The term vegetable is used to refer to those plants or parts of plants that are served raw or cooked as a part of the main course of a meal. Hearty vegetables like broccoli, green beans and cauliflower are good choices for boiling. PPT پشتو (Pashto) (1.6 MB) Principles of Post Harvest Storage. Prep ingredients and if desired bread the items with a three stage breading process of flour, egg wash and breadcrumbs. Tending the crops 5. Fruits and vegetables should be ripe but firm, evenly matured, free from blemishes, insect damage and malformation. Lastly, utilize your white space by adding some color to pull the entire meal together. 2. 4. Chapter 8, Meat, Fish, and Egg Cookery, discusses properties, and types of meat, fi sh, and egg. vegetables Appetizer - For a starter to stimulate the appetite, and it is served at the beginning of the meal. The next chapters deal with jam and juice making and attention is paid to dry-ing vegetables and fruit, as well as salting of vegetables. Food preparation - LinkedIn SlideShare Knowledge, skill, and art are the three words to remember when working with foods. The addition of salt suppresses undesirable microbial activity, creating a favourable environment for the desired fermentation. Food preservation - Food preservation - Pickled fruits and vegetables: Fresh fruits and vegetables soften after 24 hours in a watery solution and begin a slow, mixed fermentation-putrefaction. Rinsing all produce in potable water is the first important step. The ingredients vary No one food contains all the proteins, carbohydrates, fats, vitamins and minerals you need for good health, so you have to eat a range of different foods. Staple foods should make up the largest part of a meal. Kitchen organisation. Principles of Food Hygiene have been expanded where there are issues specific to primary production and packing. Tips for Pan-Frying Vegetables. - Planning and preparing for the training 7 - Implementing the training 8 - Evaluating the training 10 II. • Handle cooked food to the minimum (ie. Pureeing tomatoes breaks down cell structures, enabling the semi-crystalline lycopene to be better absorbed. Vegetables are important for human health because of their vitamins, minerals, phytochemical compounds, and dietary fiber content. A variety of textures on your plate will help present your meal attractively. Food Production Operations is an activity of preparing food products on mass scale and all the operations pertaining to it. process. ; Ice cube trays: These are useful when you need just a small … Heat to approximately 325-350˚F/160-180˚C; Eat a variety of different foods. Try it out in a small area first and see how well it does. Poultry skins are crispy because they render faster while meat stays juicy, roasted vegetables caramelize more quickly, and baked goods brown evenly. Make it with crisp greens, fruit or raw vegetables, and keep the servings small. This is a typical kitchen organisational chart seen in hotel and restaurant operations. But we may also think of blanching of the vegetable or treat with sulphur dioxide depending on the characteristics of the commodity and product. Harvesting! Texture. Create a focal point and add a burst of color. 16 Main Dish. Classifi cation, preparation, and trends of presenting soups have also been covered. Fruits and vegetables require proper handling, preparation and storage in order to take full advantage of their many nutrients. The basic principles of agronomy may be listed as: 1. Fresh fruits and vegetables are perfect examples of foods that are most available (and at their lowest prices) when in season. Heat a large sauté pan or cast iron skillet; Add oil to a depth of ⅛-¼”/3-6mm. Cross-contamination can also happen if you use dirty knives, chopping boards or other equipment. View the Vegetable classification poster here • Don't use the same knives, benches etc for preparing different foods without first properly washing them (eg. in salad making and salient features of preparing good salads. 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