PPT-29 Starch Cookery Objective

Author : yoshiko-marsland | Published Date : 2018-12-05

Implement common cooking methods for the two types of potato Potatoes Potato cookery varies depending on the type of potatomealy or waxy Each type of potato is

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29 Starch Cookery Objective: Transcript


Implement common cooking methods for the two types of potato Potatoes Potato cookery varies depending on the type of potatomealy or waxy Each type of potato is more successfully prepared in different ways. The teams approach is to help you learn through a combination of both demonstration and hands on practice to ensure you get the most out of your session On the day well provide you with aprons and workbooks and we usually serve a light lunch during Investor Presentation 2015. Evolving with nature. Business Overview. Product overview. Management Vision and Ethics. Industry Dynamics. Financial Highlights. Strategic Outlook. CONTENTS. BUSINESS OVERVIEW. ANSC 3404. MEAT TENDERIZERS. Enzymes that degrade proteins and tenderize meat.. Papain. . is most widely used. In home situations, any tenderizer is difficult to incorporate into the meat beyond about a 1/4-inch depth.. Center Slice. P – Pork. E – Ham or Leg. 44 – Center Slice. D/M – Dry/Moist Cookery. Rump Portion. P – Pork. E – Ham or Leg. 25 – Rump Portion. D/M – Dry/Moist Cookery. Shank Portion. P – Pork. Sucrose…. is . a nonreducing disaccharide . .. composed . of . GLUCOSE. and. FRUCTOSE . linked via their anomeric . carbons.. is . synthesized . in the . cytosol. of plant . cells.. is synthesized from . Recall factors that affect the flavor, texture, color, and retention of nutrients of cooked vegetables. Principles of Vegetable Cookery. To choose the best cooking method for a vegetable, chefs consider. Learning Targets:. Thicken foods . using gelatinization. of . starch.. Define gelatinization and tell how it occurs.. I. . What is gelatinization and how . does it . work?. What . to build your repertoire. mythectomy. Sweet or savory. Al dente. Blanching. The parts (utilization). our goal. Consider produce first possibilities. Better at cooking plants. Understanding of equipment uses. Amylase . AMYLASE is an enzyme that is found in our bodies that functions to help the body in the digestion food. Amylase is found in saliva and in the pancreas.  . Amylase catalyzes the hydrolysis (breaking down) of starch, glycogen and related polysaccharides into more simple and readily usable forms of sugar. . CLS 282. Haifa Altwijri –Daheeya Alenazi. 1442 H. introduction. In our bodies, there are organic and inorganic compounds.. Organic compounds include protein, fat, carbohydrates, and nucleic acids. Which are the major classes in human body…. MEAT TENDERIZERS. Enzymes that degrade proteins and tenderize meat.. Papain. . is most widely used. In home situations, any tenderizer is difficult to incorporate into the meat beyond about a 1/4-inch depth.. Properties of Starches and Gums. INTRODUCTION. Energy storage for plants and animals. Food Industry:. Thickening or gelling agents:. Expand or make food systems smaller. Give opacity or transparency. Practical Activity 20. Repro. Question chase. Practical Activity sheet 20. Option to do some of learning as independent learning activity, sources in folder. Success Criteria. Know about polysaccharides. D1.HCC.CL2.01. . Slide . 1. Apply basic techniques of commercial cookery. This unit comprises three Elements:. Select and use equipment. Apply wet methods of cookery. Apply dry methods of cookery. .

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