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Яндекс.Метрика

Презентация на тему по английскому языку на тему Методы приготовления (Methods of Cooking)

Deep-Frying Quick cooking in boiling fatBenefitsRetains some vitaminsDisadvantagesIncreases the fat content of foods
Methods of Cooking Deep-Frying Quick cooking in boiling fatBenefitsRetains some vitaminsDisadvantagesIncreases the fat content of foods Dry-FryingFat-free fryingBenefitsNo fat added. Good retention of  vitamins and minerals.Disadvantages Only Stir-FryingQuick cooking over high heatBenefits Crisp look and taste. Little fat is MicrowavingCooking in microwave ovenBenefitsMinimal vitamin lossDisadvantagesUneven cooking with Braising and Stewing Slow cooking in liquid over several hoursBenefitsImproves flavour and GrillingQuick cooking with dry heatBenefits No fat added. Vitamin and mineral loss BoilingCooking in large amounts of waterBenefits Improves texture of tough vegetablesDisadvantages Some vitamin loss to liquid PoachingSimmering in a little liquidBenefits No added fatDisadvantages Some vitamin loss SteamingCooking over steam that is converted from a little waterBenefits Preserves most RoastingCooking with intense, dry heatBenefits Succulent meat; vegetables retain some vitamins Disadvantages Pot-RoastingSlow baking in a covered dishBenefits No added fatDisadvantages Some vitamin loss Pressure cookingQuick cooking at nigh temperature, minimal waterBenefits Most vitamins and minerals
Слайды презентации

Слайд 2 Deep-Frying
Quick cooking in boiling fat
Benefits
Retains some vitamins

Disadvantages
Increases

Deep-Frying Quick cooking in boiling fatBenefitsRetains some vitaminsDisadvantagesIncreases the fat content of foods

the fat content of foods


Слайд 3 Dry-Frying
Fat-free frying
Benefits
No fat added. Good retention of vitamins

Dry-FryingFat-free fryingBenefitsNo fat added. Good retention of vitamins and minerals.Disadvantages Only

and minerals.

Disadvantages Only suitable for foods containing some natural fat


Слайд 4 Stir-Frying
Quick cooking over high heat
Benefits Crisp look and taste.

Stir-FryingQuick cooking over high heatBenefits Crisp look and taste. Little fat

Little fat is needed. minimal vitamin loss
Disadvantages High in salt

if too much soya sauce is used

Слайд 5 Microwaving
Cooking in microwave oven
Benefits
Minimal vitamin loss
Disadvantages
Uneven cooking

MicrowavingCooking in microwave ovenBenefitsMinimal vitamin lossDisadvantagesUneven cooking with

with "cold" and "hot" spots in food


Слайд 6 Braising and Stewing
Slow cooking in liquid over

Braising and Stewing Slow cooking in liquid over several hoursBenefitsImproves flavour

several hours
Benefits
Improves flavour and texture of tough cuts of

meat

Disadvantages
Vitamins leach into liquid but retention in stewing is better than in roasting


Слайд 7 Grilling
Quick cooking with dry heat
Benefits No fat added. Vitamin

GrillingQuick cooking with dry heatBenefits No fat added. Vitamin and mineral

and mineral loss to pan sediments

Disadvantages Charcoal or open-flame

grilling of meats may induce the formation of carcinogens

Слайд 8 Boiling
Cooking in large amounts of water
Benefits Improves texture of

BoilingCooking in large amounts of waterBenefits Improves texture of tough vegetablesDisadvantages Some vitamin loss to liquid

tough vegetables
Disadvantages Some vitamin loss to liquid


Слайд 9 Poaching
Simmering in a little liquid
Benefits No added fat
Disadvantages Some vitamin

PoachingSimmering in a little liquidBenefits No added fatDisadvantages Some vitamin loss

loss


Слайд 10 Steaming
Cooking over steam that is converted from a

SteamingCooking over steam that is converted from a little waterBenefits Preserves

little water
Benefits Preserves most nutrients and flavour

Disadvantages Need to watch

cooking time carefully to prevent overcooking

Слайд 11 Roasting
Cooking with intense, dry heat
Benefits Succulent meat; vegetables retain

RoastingCooking with intense, dry heatBenefits Succulent meat; vegetables retain some vitamins

some vitamins
Disadvantages Vitamin loss. Fat added to meat with

the basting

Слайд 12 Pot-Roasting
Slow baking in a covered dish
Benefits No added fat
Disadvantages Some

Pot-RoastingSlow baking in a covered dishBenefits No added fatDisadvantages Some vitamin loss

vitamin loss


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