introduction to Computer PRESENTATION class:4
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introduction to Computer PRESENTATION class:4 for the student of University of hadramout.
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Food and Nutrition Status in India
This document provides a summary of the food and nutrition security status in India and opportunities for investment partnerships. It discusses 4 key aspects of food security - availability, accessibility, absorption, and opportunities for linkages and synergy. Key points include: domestic food production has increased but future growth faces challenges from land degradation and water scarcity; trade and stockpiles help address food needs; changing consumption patterns and poverty impact access; and nutrition outcomes remain a concern with opportunities for public-private partnerships to address. The document aims to inform an investment forum on opportunities in India's food security sector.
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Eggs are composed of several parts including the shell, membrane, egg white, and yolk. They contain many important nutrients like protein, fat, and various vitamins and minerals. Eggs are graded based on quality from AA to C and come in different sizes based on a dozen weight. Brown and white eggs have the same nutritional value. Storage and freshness tips are provided, along with common cooking methods for eggs like scrambled, fried, poached, and hard boiled. Eggs are also used in many recipes and have various functions like as a coating, thickening, binding, or leavening agent.
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When planning menus, managers must consider guests and financial goals of the food service operation. After managers know standard product costs for food and beverage items, they know how much it should cost to produce each item.
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Types of food and beverage services
The document discusses 5 different customer processes for food service:
1. Service at a laid cover where customers are served at their table.
2. Assisted service where customers receive some food at their table and some through self-service.
3. Self-service where customers serve themselves from buffets or counters.
4. Service at a single point where customers order, pay, and receive their food at a counter.
5. Specialized service where food is delivered to customers in different locations like hospitals, hotels, or aircraft. Various types of specialized services are described like room service, trolley service, and home delivery.
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This document discusses catering operations, including on-premise and off-premise catering. It describes the catering industry segments, advantages and disadvantages of on-premise and off-premise catering, and considerations for home-based caterers. The key segments are commercial, non-commercial, and military. On-premise catering occurs at the caterer's location while off-premise requires transportation of food and equipment. Home-based caterers have limitations around facilities, equipment, and training.
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Meat refers to the edible flesh of animals. It is composed primarily of water, protein, and fat. There are two main types - red meat, which includes beef, lamb, and pork, and gets its color from myoglobin, and white meat, which includes poultry and fish. Beef comes from cattle and the major cuts include the chuck, ribs, sirloin, round, and shanks. Cooking meat causes changes in color, texture, and moisture content as the proteins coagulate and fat renders out. Factors like animal species, age, diet, and degree of doneness influence the flavor of cooked meats.
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The document discusses various aspects of menu design and development. It begins by explaining the importance of the menu in dictating how a food service operation is organized and managed. It then covers ways to categorize menus, including by menu schedules, types of meals, and pricing styles. The document also discusses menu planning, balancing, design, development, formats, cover, layout, and copy. It provides details on each of these aspects and emphasizes that an effective menu is key to communicating the operation's image and influencing many operational aspects.
TOPIC 2: Menu cost and Pricing Strategies
When planning menus, managers must consider guests and financial goals of the food service operation. After managers know standard product costs for food and beverage items, they know how much it should cost to produce each item.
Meal management
This document discusses meal management and planning. Meal management refers to planning menus, purchasing food, preparing, and serving meals with goals of good nutrition, planned spending, and satisfying meals using time and energy efficiently. It provides guidelines for meal planning such as planning several days of simple, varied meals using seasonal foods. The document also discusses types of menus like a la carte, table d'hote, and cycle menus. It covers food purchasing considerations like choosing fresh, high quality meat, poultry, seafood, fruits and vegetables from reliable sources.
Types of food and beverage services
The document discusses 5 different customer processes for food service:
1. Service at a laid cover where customers are served at their table.
2. Assisted service where customers receive some food at their table and some through self-service.
3. Self-service where customers serve themselves from buffets or counters.
4. Service at a single point where customers order, pay, and receive their food at a counter.
5. Specialized service where food is delivered to customers in different locations like hospitals, hotels, or aircraft. Various types of specialized services are described like room service, trolley service, and home delivery.
Food cost control
Food cost control involves setting standards for costs according to business objectives and policies. It means adhering to predetermined standards for buying, preparing, and selling food. Food cost includes the cost of food cooked plus wastage, spoilage, and shrinkage/pilferage. It should not be reduced at the expense of quality or customer satisfaction. Controlling food cost is important because every 1 rupee saved equals 10 rupees in sales and improves the bottom line. Methods of control include reducing shrinkage/pilferage through better security and workplace culture, minimizing spoilage through storage and kitchen facilities, and decreasing wastage through planning quantities and bringing a culture of high performance rather than policing.
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Stocks are a flavorful liquid extracted from simmering meat, poultry, fish or vegetable scraps and bones along with aromatic vegetables, herbs and seasonings. Stocks form the foundation for many soups, sauces and braised dishes. While stocks were once essential in professional kitchens, modern reliance on convenience products has lessened their importance, though fine cuisine still depends on stock-based preparations. Proper stock making requires selecting quality ingredients and extracting flavors through careful simmering. Stocks are then often reduced to intensify flavor and used to enhance other dishes.
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Meat is the edible portion of mammals that contains muscle, fat, bone and connective tissue. It is usually the most expensive food item, accounting for 30-70% of food costs. The main types of meat are beef, veal, lamb, pork and variety meats. Beef comes from cattle over 1 year old, veal from young cattle 3-14 weeks old. Lamb is from sheep under 14 months while mutton is from older sheep. Pork is from hogs under 1 year old. Variety meats include organs and offal. Meat is inspected to ensure it is wholesome and safe to eat and may also be graded for quality. Common cooking methods for meat include high-heat browning
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This document discusses different food service systems and their characteristics. It describes four systems: conventional, commissary, ready prepared, and assembly/serve.
The conventional system involves preparing and serving food on-site with a short holding time. Commissary uses a central production kitchen separate from service units. Ready prepared involves cooking/chilling or cooking/freezing foods off-site for later use. Assembly/serve purchases fully prepared foods to store, assemble, heat and serve with minimal on-site preparation.
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This document describes five types of food service systems:
1. Conventional (traditional) system - production, distribution and preparation all occur in the same area.
2. Make-to-stock, assemble-to-order, and make-to-order systems - involve a central production area that prepares foods in different ways.
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- Locus of control theory, which examines whether people feel internally or externally motivated.
- Cognitive and humanistic perspectives on motivation, which focus on understanding and personal growth.
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The document discusses the importance of menu planning and design in achieving marketing, quality, cost, and operational objectives. It outlines factors to consider when planning a menu such as guest expectations, marketing goals, quality standards, costs, accuracy, facility constraints, labor, ingredients, and seasonal items. Effective menu planning and design helps determine staffing needs, equipment requirements, dining space, purchase specifications, food preparation, cost controls, and the overall service plan.
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Food cost control involves setting standards for costs according to business objectives and policies. It means adhering to predetermined standards for buying, preparing, and selling food. Food cost includes the cost of food cooked plus wastage, spoilage, and shrinkage/pilferage. It should not be reduced at the expense of quality or customer satisfaction. Controlling food cost is important because every 1 rupee saved equals 10 rupees in sales and improves the bottom line. Methods of control include reducing shrinkage/pilferage through better security and workplace culture, minimizing spoilage through storage and kitchen facilities, and decreasing wastage through planning quantities and bringing a culture of high performance rather than policing.
Stocks(vki)notes.
Stocks are a flavorful liquid extracted from simmering meat, poultry, fish or vegetable scraps and bones along with aromatic vegetables, herbs and seasonings. Stocks form the foundation for many soups, sauces and braised dishes. While stocks were once essential in professional kitchens, modern reliance on convenience products has lessened their importance, though fine cuisine still depends on stock-based preparations. Proper stock making requires selecting quality ingredients and extracting flavors through careful simmering. Stocks are then often reduced to intensify flavor and used to enhance other dishes.
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Technology and Livelihood Education (TLE) Learning Materials - G7& 8 Exploratory in Commercial Cooking - Tools and Equipment used in Cooking.
Principles-of-Meat
Meat is the edible portion of mammals that contains muscle, fat, bone and connective tissue. It is usually the most expensive food item, accounting for 30-70% of food costs. The main types of meat are beef, veal, lamb, pork and variety meats. Beef comes from cattle over 1 year old, veal from young cattle 3-14 weeks old. Lamb is from sheep under 14 months while mutton is from older sheep. Pork is from hogs under 1 year old. Variety meats include organs and offal. Meat is inspected to ensure it is wholesome and safe to eat and may also be graded for quality. Common cooking methods for meat include high-heat browning
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This document provides information on different types of rice, grains, and pasta. It discusses the characteristics of regular milled white rice, instant rice, brown rice, and specialty rices like Arborio, Jasmine, and glutinous rice. It also covers other grains like wild rice, barley, wheat, and corn. The document details different types of pasta like macaroni, egg pasta, cannelloni, and lasagna. It provides handling and storage tips for rice and instructions for cooking pasta al dente.
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This document discusses different food service systems and their characteristics. It describes four systems: conventional, commissary, ready prepared, and assembly/serve.
The conventional system involves preparing and serving food on-site with a short holding time. Commissary uses a central production kitchen separate from service units. Ready prepared involves cooking/chilling or cooking/freezing foods off-site for later use. Assembly/serve purchases fully prepared foods to store, assemble, heat and serve with minimal on-site preparation.
Each system has advantages like reduced workload variations, lower costs, and portion control as well as disadvantages such as high equipment and storage costs, limited menu options, and insufficient portion sizes. The document compares key aspects of
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This document describes five types of food service systems:
1. Conventional (traditional) system - production, distribution and preparation all occur in the same area.
2. Make-to-stock, assemble-to-order, and make-to-order systems - involve a central production area that prepares foods in different ways.
3. Cook and chill or freeze system - involves large batch cooking, chilling or freezing of foods until service time using a 7 step process.
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This document discusses leisure, recreation, and sports in various communities and contexts. It describes how activities may differ based on factors like income level, location, gender, and culture. For low-income communities, leisure is often not a priority and activities serve practical purposes. Children commonly play with natural materials. Development of formal programs relies on outside funding. The document also outlines health, social, and community benefits of participation in recreation and sports.
Meat & meat cookery
Meat refers to the edible flesh of animals consumed as food. It is made up of water, protein, fat, and other components. There are two main types - red meat which is darker in color due to higher myoglobin content, and white meat which is lighter. Common meats include beef, pork, lamb, and poultry. The structure and composition of meat affects qualities like tenderness, juiciness and flavor. Proper cooking and storage methods help retain the best qualities of different cuts of meat.
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The document discusses various theories of motivation, including:
- Maslow's hierarchy of needs theory, which proposes that people are motivated to fulfill physiological, safety, social, esteem, and self-actualization needs.
- Herzberg's two-factor theory, which separates motivators like achievement and hygiene factors like policies.
- Locus of control theory, which examines whether people feel internally or externally motivated.
- Cognitive and humanistic perspectives on motivation, which focus on understanding and personal growth.
The role of managers is to understand employee needs and align rewards accordingly using both financial and non-financial incentives to motivate performance. The four main needs people have are survival, social, recognition, and achievement
Menu planning
The document discusses the importance of menu planning and design in achieving marketing, quality, cost, and operational objectives. It outlines factors to consider when planning a menu such as guest expectations, marketing goals, quality standards, costs, accuracy, facility constraints, labor, ingredients, and seasonal items. Effective menu planning and design helps determine staffing needs, equipment requirements, dining space, purchase specifications, food preparation, cost controls, and the overall service plan.
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This document outlines the history of the food and beverage industry and restaurants. It discusses the types of restaurants including family restaurants, coffee shops, gourmet restaurants, ethnic restaurants, fast food restaurants, and more. It also explains the importance of franchising to the restaurant industry and how it benefits franchisees. The document discusses concepts like food cost percentage, gross profit, average guest check, and break-even point for calculating restaurant profitability. Finally, it differentiates airline catering from restaurant catering and describes restaurant promotion techniques.
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The document discusses nutrition, weight management, and dieting. It states that weight gain occurs when energy intake from food exceeds energy expenditure from physical activity. Successful weight loss requires creating a calorie deficit through a balanced diet and increased exercise, rather than drastic changes that are hard to sustain long-term. The most important factors for weight loss are creating an energy balance and maintaining lifestyle changes permanently rather than relying on short-term diets.
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This document discusses different styles of table setting and meal service. It describes formal and informal table settings and provides diagrams of place settings for breakfast, lunch, and family dinner. It then summarizes various styles of meal service including Russian service, English service, family service, American service, and buffet service. Additional service styles covered include cafeteria service, grill room service, room service, and take out. Proper table setting and different styles of meal service are important aspects of food service.
DIFFERENT BETWEEN TABLE D HOTE AND A LA CARTE MENU
There are two main types of menus: table d'hôte and a la carte. A table d'hôte menu offers a fixed price for a limited number of courses that have restricted choices. It allows for efficient food preparation. An a la carte menu provides an extensive selection of individually priced dishes that are cooked fresh when ordered, giving customers more options but requiring more kitchen resources and staff. Both menus have advantages for customers and restaurants depending on the situation.
MEAL MANAGEMENT
The document provides an overview of meal management concepts including menu planning and nutrition. It discusses the people involved in meal planning, risk factors of overweight/obesity, philosophy and goals of meal planning, and the process of management. It also covers factors to consider in planning menus and nutritious meals, food groups and the food pyramid, food sources and their functions, types of food labeling, menu planning considerations and types of menus, and simplified menu courses.
Types of pastries
The document discusses different types of pastry, including their characteristics and uses. Shortcrust pastry is often used for tarts, quiches, and pies, and does not puff up due to the lack of a leavening agent. Puff pastry is the richest type as it contains equal weights of fat and flour. Rough-puff pastry incorporates fat differently than shortcrust or flaky pastry. Choux pastry includes eggs and is piped and baked, resulting in a puffed and hollow interior that can be filled. Hot water pastry is used for puddings and meat pies, while suet pastry contains beef suet and is the only type that can be boiled or
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Types of Food service systems (Quantity food production)
Types of Food service systems (Quantity food production)
DIFFERENT BETWEEN TABLE D HOTE AND A LA CARTE MENU
DIFFERENT BETWEEN TABLE D HOTE AND A LA CARTE MENU
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This document outlines a touch-typing course to teach students to correctly hit keyboard keys without looking at the keyboard. It provides details on 5 lessons to teach the home row, third row, first row, fourth row, and number pad. Students take pre- and post-tests for each lesson and must achieve 100% mastery before advancing. The course runs for 12 weeks, with final grades based on test scores from the first 11 weeks.
Memory devices
Memory is used to store data and instructions and is divided into small parts called cells. There are two types of memory: internal memory (cache and main memory) and external memory (magnetic disks, optical disks). Memory characteristics like capacity, cost, and access time change as we move from top to bottom of the memory hierarchy. RAM is the main internal memory and can be accessed randomly, but is volatile. There are two types of RAM: SRAM and DRAM. ROM is non-volatile and can only be read from. Examples are ROM, PROM, EPROM, and EEPROM. Cache memory is very fast memory between the CPU and main memory. Virtual memory allows programs larger than physical memory.
Introduction to computers
This document provides an overview of computers including their history and components. It discusses early calculating devices like the abacus and mechanical calculators. The first electronic calculator was created in the 1960s building on these predecessors. The document outlines the development of different types of computers from desktops to laptops, tablets, and smartphones. It describes the typical hardware components of computers and how they work together. The document concludes with examples of common software applications used on computers.
Tux paint 4 kids examples By Mollie Thurston
Tux Paint 4 Kids Examples for a Preschool Class
. By Mollie Thurston
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Spreadsheet for Year 8
Spreadsheets allow users to enter data into a table with rows and columns and perform calculations automatically. Formulas and functions can be used to calculate values within cells. Data can be sorted, charts can be created from cell ranges, and cells or ranges of cells can be moved or copied.
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Similaire à introduction to Computer PRESENTATION class:4
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عرض للتأهيل للتعريف برحلة فلكس باومجارتنر إلى حافة طيقة الستراتوسفير ومن ثم قفزته من هناك ومن ساهم فيها
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- 1. 1
- 2. Windows • XP
- 3. Windows XP Windows Xp • - • - -
- 4. • •
- 5. • •
- 6. • (GUI) - • - • Plug & play - • - •
- 9. - •
- 10. - • - • - • - •
- 11. • • • • • •
- 12. • • • - • - • - •
- 13. - - - - -
- 15. - - • • - • - - • - • Enter
- 16. - • • • •
- 17. X - • - - • - - • Alt+F4 - • - •
- 18. - • • - • - •
- 19. - • •
- 20. - - - - - - -
- 21. •
- 22. - • •
- 24. - • • •
- 25. • Ctrl+A - • - • • - • Shift - • Shift
- 26. - • • Ctrl Ctrl
- 27. - - • - • • • • •
- 28. • Properties
- 29. • • -- ( Properties )
- 30. •
- 31. •
- 32. Screen Saver •
- 33. Appearance •
- 43. Control Panel • Date & Time • Multimedia • Fonts • Language • Mouse • System • Add new hardware • Display • Add/Remove Programs • printers & Fax •