PPT-Balanced Cooking Methods and Techniques

Chapter 8 Learning Objectives Explain the difference between a seasoning and a flavoring ingredient and give examples of each Identify appropriate times for adding seasoning and flavoring ingredients to the cooking process for best flavor. ProStart Year 1, Chapter 5. Heat Transfer . Conduction – transfer of heat from one item to another. Surface to surface like a pot or in the air.. Convection – transfer of heat caused by the movement of molecules from a warmer area to a cooler one. Forced hot air is an example.. Dry Cooking. Moist Cooking. Combination Cooking. Dry Cooking Techniques. Dry cooking techniques include baking, roasting, . sautéing, . stir-frying, pan-frying, deep-frying, grilling, and broiling.. FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7. Kowtaluk, Helen and Orphanos Kopan, Alice. . Food For Today. . McGraw Hill-Glencoe. 2004.. Moist-heat Methods. Involves cooking foods in hot water, steam, or a combination. A . force. is a push or a pull. .. Many different forces act on objects around us all the time.. . If . the forces on the object are . balanced. , . then the object doesn’t move. . When two or more forces are acting on an object and they are not equal in size, we say the forces are . Interim Assessments. 2015–16 CAASPP Institutes. Learning Goals. Participants understand:. The purpose and use of both the Smarter Balanced Interim Comprehensive Assessment (ICAs) and the Smarter Balanced Interim Assessment Blocks (IABs).. Food Service Occupations 1 . Cooking Methods and Techniques. Different cooking methods and techniques are required for different food preparations. Type of preparation required for a food item before cooking depends on:. November 3, 2011. Financial Measures. What are they?. Problems with them?. Knowledge workers. Strategy. CEO failures due to……….. Poor strategy?. Poor execution/implementation of strategy?. So, which one is it?. Unit 2. Chapter 9.3. What was the last dish that you have cooked? . Bell Ringer. boil. simmer. steam. Pressure cook. roasting. baking. broiling. Pan broil. Pan fry. Deep fat fry. sauteing. braising. Stir fry. By: Dr. Joseph A. Bound. Director of Education . Diocese of Green Bay. Overview. Personal Background. Important Areas in a Person’s Life. Importance of Remaining Balanced. What Causes Us to Lose Balance. TEAM A2. Bo Kongthaisereekul. Janet Ho. Veronica Mwikwabhi. Edelen . Melo-. Ortega. Cresna Ponthy. James Byrne. 2 b. Winning strategies part 1. WaveRider’s . BSC Deployment. Fundamental Theory of BSC. Lisa Lemaster-Brizendine. Teacher Professional Development. Summer Teacher Institute, 2014. lisa.lemaster@cms.k12.nc.us. . “Placemat Consensus”. What does ‘balanced math’ mean to YOU?. Objectives for today…. Forces. Presented by Kesler Science. What are balanced and unbalanced forces?. How do unbalanced forces cause a change in position, direction, and speed of an object when acted upon by unbalanced forces?. Scorecard. Based on Chapter 13, . Cost Accounting, 12th ed.. Horngren et al., Edited and . Modified by C. Bailey. 1. The Balanced Scorecard. The . balanced scorecard . translates an organization’s mission and strategy into a comprehensive set of performance measures.. Ken Hermens, Oregon Department of Education. Regional ESD Workshops, Updated 2015. Getting Acquainted. What, in your experience, are the valued learning outcomes in the Common Core State Standards (CCSS)?.