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Unit 712: Prepare and cook rice, pasta, grains and egg dishe

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ian presgrave

on 15 July 2016

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Transcript of Unit 712: Prepare and cook rice, pasta, grains and egg dishe

Unit 712: Prepare and cook rice, pasta, grains and egg dishes
Aim:To give an insight into the subject of rice, pasta, grains and egg dishes
Objectives;
State five quality points when buying fresh eggs
Name three different pasta dishes that use a combination of cooking methods
Name two sauces that can be served with a poached egg
Egg Facts
Worldwide, around 1.2 trillion eggs are produced for eating every year. The average person on Earth consumes 173 eggs a year.
Pasteurization
Pasteurization is a century-old process that destroys pathogens through simple heat, and is well-known for its role in making milk and juices safe for consumption. To pasteurize a food means to destroy harmful microorganisms (e.g., bacteria and viruses) by applying a precise amount of heat for a specified period of time. This straightforward food safety technique was invented by French chemist and microbiologist Louis Pasteur in 1864.
Rice
Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the grain with the second-highest worldwide production, after maize (corn), according to data for 2010.
Forty per cent of the world’s eggs are consumed in China.
The average hen lays between 250 and 270 eggs a year but some lay more than 300
The brown or white colour of an eggshell is purely dependent on the breed of the hen.
Quality Points
Shell should be clean,strong and slightly rough.
Shell should not be broken or cracked
Required size
Within use by date
Origin (free range/local/battery)
Quality markings (lion stamp)
The science for pasteurizing fresh eggs in their shells was developed in the late 1980s, but scaled up commercially only in the last decade. The egg pasteurization process is entirely natural and eliminates the risk of Salmonella bacteria as well as viruses (e.g., Avian influenza or "bird flu"). The egg pasteurization process does not cook the egg, protecting the wholesome quality and farm-fresh flavor you enjoy.
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This is how
Advantages of Pasteurisation
Cost effective
Longer shelf life
Better hygiene control
Safe to use in uncooked dishes
Mayonnaise
Liason for soups and sauces
Types of eggs and uses
TYPE
USE
Hens
Quail

Duck
Turkey
Goose
Cakes, Biscuits, meringues, omlette, crepes, baking
Canape, garnish
Alternative to hens, starter, salads
Yorkshire puddings, cakes
Alternative to hens
Methods of cooking
Poaching
Boiling
Shallow frying
Baking
Possible sauces for poached egg?
Tomato
Hollandaise
Curry
Mornay/cheese
Eggs Benedict
Since a large portion of maize crops are grown for purposes other than human consumption, rice is the most important grain with regard to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by humans.
Different Types/cooking methods/ dishes
Long grain (Basmati)
Short Grain (Carolina)
Short grain (Valencia/Arborio)
Pilaff rice
Biryani
Braised in the oven
Braised and baked in the oven
Rice pudding
Baked in the oven or boiled
Paella
Stewed on top of the stove
Risotto
Stewed on top of the stove
Water ratio to rice
Rice pilaff
Risotto
2 parts liquid :1 part rice
3 parts liquid: 1 part rice
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B Test
Pasta
" Pasta" is the Italian word for "dough."
All pasta is made from a dough made of grain flour mixed with water. There are many different shapes and sizes of pasta. The shape of the noodles determines the name of the pasta:
Spaghetti - "cord"
Linguini - "little tongues"
Vermicelli - "little worms"
Conchiglie - "shells"
Rigatoni - short, wide fluted tubes
Lasagna - broad, sometime ruffled, ribbons of pasta
Fettucine - "small ribbons"
Ravioli - "little turnips"
Rotini - "spirals" or "twists"
Capellini - "fine hairs"
Fusilli - "little spindles"
Penne - "quills"
Tortellini - "little cakes"
Ravioli
Factors that should be taken into account for portion control when making ravioli
Pasta should be rolled as thinly as possible
Filling should be of consistent quantity
Consistent size and shape
Well sealed edges
Number of courses and place on the menu
Pasta dishes with boiling and baking combination cooking
Macaroni cheese
Cannelloni
Lasagne
Pasta al forno
Different types of grains, pulses and there uses
Semolina
Cous Cous
Polenta
Pudding, gnocchi, cakes, bread
salads, stuffing, tagines, acompaniment
polenta, tortilla
What is Gnocchi?
Gnocchi are various thick, soft pastas that may be made from semolina, ordinary wheat flour, flour and egg,flour, egg, and cheese,potato,breadcrumbs, or similar ingredients.
Sauces that can be served with gnocchi
Pesto
Tomato
Four cheese sauce
Quiz
http://www.teachers-direct.co.uk/resources/wordsearches/preview.aspx?puzzle-number=1521358
Full transcript