Cooking PowerPoint Presentations - PPT

Basic Cooking Cooking 101
Basic Cooking Cooking 101 - presentation

pamella-mo

Basic cooking skills. Understanding basic nutrition and identifying healthy meal options. Following simple recipes and understanding cooking instructions and terms. Learning about food safety and kitchen safety.

Cooking Methods Welcome.
Cooking Methods Welcome. - presentation

tatyana-ad

Planners and equipment out please.. Do not talk over the teacher. . Raise your hand to participate. . Star Challenge. Objective:. . To understand the different methods of cooking in an oven.. Outcomes: .

Cooking Methods Welcome.
Cooking Methods Welcome. - presentation

stefany-ba

Planners and equipment out please.. Do not talk over the teacher. . Raise your hand to participate. . Star Challenge. Objective:. . To understand the different methods of cooking in an oven.. Outcomes: .

Conventional Cooking Techniques
Conventional Cooking Techniques - presentation

lindy-duni

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.

Conventional Cooking Techniques
Conventional Cooking Techniques - presentation

stefany-ba

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.

The Impacts of Cooking Programs on Children’s
The Impacts of Cooking Programs on Children’s - presentation

test

Choice Behaviors & Consumption of Fruits and Vegetables. What are the impacts of cooking . programs on children's eating behavior, food choices, and attitudes . towards fresh . food?. Study 1: Research Review of Studies on Cooking Interventions .

Cooking  is Healthy  for Every
Cooking is Healthy for Every - presentation

briana-ran

Body. : . Ready. , Set, Cook . A good . recipe is a result . of . kitchen . chemistry. Always use a . recipe for . best . results. Cooking. . is. . a . Science. Measuring Tools. Liquid measuring cup.

Chapter 18 Cooking principals
Chapter 18 Cooking principals - presentation

min-jolico

What is cooking?. Is the process of preparing food for eating by applying heat. The ability to cook food meant a longer, healthier life. Foods are cooked because:. Cooked food is safer to eat. Cooked food is more digestible.

Cooking Methods	 ProStart Year 1, Chapter 5
Cooking Methods ProStart Year 1, Chapter 5 - presentation

lois-ondre

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..

Cooking Methods
Cooking Methods - presentation

pasty-tole

General Terms. Conduction: Method of transferring heat by direct contact.. Convection: The movement of molecules through air or liquid.. Radiation: Heat is transferred as waves of energy.. Moist-heat cooking: Food is cooked in hot liquid, steam, or a combination of the two..

Cooking your meals.
Cooking your meals. - presentation

yoshiko-ma

Trangia stoves.. Cooking your meals. Outdoor cooking differs substantially from kitchen-based cooking.. The most obvious difference being lack of an easily defined kitchen area. . As a result, campers and backpackers have developed a significant body of techniques and specialized equipment for preparing food in outdoors environments. .

RECIPES and COOKING TERMS
RECIPES and COOKING TERMS - presentation

aaron

What is needed for a good recipe?. Ingredients. Directions. Equipment. Temperature Terms. Servings/Yield. When choosing a recipe. Likes/Dislikes. Time. Ingredients on Hand. Cooking Skill. Budget. Changing a Recipe.

Cooking Methods
Cooking Methods - presentation

debby-jeon

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..

Bell Ringer      Learning Target – I can use cooking techniques to prepare recipes from the Prote
Bell Ringer Learning Target – I can use cooking techn - presentation

jane-oiler

Preparing . Proteins and Dairy. Cooking Techniques. Brown. . Browning is the process of partially cooking the surface of meat. Removes excessive fat . Gives the meat a brown color crust and rich flavor.

Unit 4: Cooking Methods and Techniques
Unit 4: Cooking Methods and Techniques - presentation

jane-oiler

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:.

Moist Cooking
Moist Cooking - presentation

luanne-sto

Methods. CAH I . 1.03. Boiling. The Method. A rapid. . MOIST cooking method where liquid is heated to the boiling point (212 ºF) and kept at that temperature while . the . food cooks and . the . water cooks the food through convection.

COOKING RICE   Basic Methods
COOKING RICE Basic Methods - presentation

aaron

RICE IN FOODSERVICE. Ideal flavor carrier for traditional and global dishes.. Essential ingredient in foodservice kitchens, usually stocked in bulk.. Professional chefs need to know the basics of preparing rice & train kitchen staff on the fundamentals..

Microwave Cooking
Microwave Cooking - presentation

stefany-ba

Microwave ovens generate electromagnetic waves (called microwaves) which makes water move. This motion leads to friction, and friction leads to heating. Microwave heating works by heating water in foods by making water molecules vibrate. That is why dry foods like .

Microwave Cooking
Microwave Cooking - presentation

calandra-b

_____ 1. Dishes holding food stay cool in a microwave oven.. _____ 2. Only containers made especially for microwave ovens can be used for cooking in a microwave oven.. _____ 3. Food in a microwave oven cooks very evenly..

Airier Natura
Airier Natura - pdf

conchita-m

2011 Celsium250 – Cooking system 1 COOKING USING SOLAR ENERGY: ECO - RIENLY wAYREUCE ! Airier Natura 2011 Celsium250 – Cooking system 2 ApplicationSteam cooking

Cooking Techniques
Cooking Techniques - presentation

min-jolico

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..

Defining and Measuring the Social Impact of Clean Cooking S
Defining and Measuring the Social Impact of Clean Cooking S - presentation

conchita-m

March 16, 2015. What we will cover today:. The objectives & purpose of creating a global measurement system. The process of developing the conceptual frameworks & draft indicators. Conceptual frameworks.

Defining and Measuring the Social Impact of Clean Cooking S
Defining and Measuring the Social Impact of Clean Cooking S - presentation

lindy-duni

March 16, 2015. What we will cover today:. The objectives & purpose of creating a global measurement system. The process of developing the conceptual frameworks & draft indicators. Conceptual frameworks.

Skill Up Start Cooking!
Skill Up Start Cooking! - presentation

ellena-man

Preparing for compulsory cooking activities in the primary curriculum. Jane . Sixsmith. , Director of Focus on Food. September 2014 . Cooking and Nutrition compulsory for all children up to the age of 14.

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