Concetti Chiave
- Soya bean is a versatile protein source that can be consumed in various forms, including a nutritious drink known as soya bean milk.
- To make soya bean milk, soak, grind, and boil the beans, then flavor and sweeten to taste for optimal enjoyment.
- Leftover soya bean milk residue is useful for food preparation, promoting zero waste.
- When serving beverages and snacks, provide napkins and serve snacks in a convenient, casual manner for easy handling.
- Effective kitchen cleanup involves organized washing up, beginning with non-greasy items and ensuring all kitchen areas are left tidy.
Soya bean versatility
Soya-bean is an excellent source of protein. It van be eaten in different ways. It can also be made into s refreshing and nutritious drink. Soya bean milk can be taken alone or added to beverages such as tea, coffee, cocoa, etc.
1 cup of soya bean
2½ cups of clean warm water
Sugar to taste
Flavour (Any flavour to taste for example vanilla).
Procedure
- pick the soya bean properly.
- wash and soak over night.
- wash the soya bean and remove the seed coats.
- grind the soya beans into smooth paste.
- add water and mix well
- strain through a clean strained then through a clean cloth.
- boil the milk for 15-20 minutes.
- add sugar and flavoring to taste then serve chilled.
The soya bean milk residue should not be thrown away. It can be used for food preparation.
• snacks are usually foods which can be eaten with fingers. They may be served casually.
• always provide napkins or serviette for guests.
• handle hot beverages carefully. Cold ones are easy to serve.
• snacks can be passed round for people to pick and place into individual napkins or snack plates provided.
• snacks abs beverages can be served on individual tray.
Kitchen cleaning procedure
After meal preparation and service, it is important to wash up utensils and put the kitchen in order. The following are headlines and procedures for washing up and putting the kitchen in order.
1) Get all the necessary materials ready and within easy reach.
Materials needed for washing up include:
-synthetic detergent or any suitable soap.
-a basin of warm water for washing.
-a second basin of water for rinsing.
-sponge or dish cloth
draining rack or basket with tray.
2) Scrape any pieces of food from the dirty dishes and rinse.
3) wipe any excess grease or oil with soft tissue paper.
4) Stack the dishes according to their sizes. Separate greasy dishes from the non-greasy ones.
5) Wash in hot soapy water, starting with the cleanest items such as glasses. Wash greasy items last. The water should be as hot as the hand can bear.
6) Rinse ever item well in clean water.
7) Stack the dishes in a rack and leave them to dry or dry dishes with clean lintless dish cloth.
8) Wash kitchen pans and other utensils. Rinse and dry them.
9) Put them away in their proper places; rinse the sink and wipe it dry.
10) Rinse the sink and wipe it dry.
11) wipe the table or counters and cooker used. Ensure that the kitchen looks neat and tidy.
12) Wash the dishcloth and put out to dry in the sun.
Domande da interrogazione
- ¿Cuál es el proceso para preparar leche de soya?
- ¿Qué se debe hacer con el residuo de la leche de soya?
- ¿Cuáles son las recomendaciones para servir bebidas y bocadillos?
- ¿Cuáles son los pasos para lavar los utensilios después de preparar una comida?
El proceso incluye seleccionar y lavar los granos de soya, remojarlos durante la noche, quitar las cáscaras, molerlos en una pasta suave, mezclar con agua, colar, hervir la leche, y añadir azúcar y sabor al gusto antes de servir fría.
El residuo de la leche de soya no debe desecharse, ya que puede utilizarse para la preparación de alimentos.
Se recomienda proporcionar servilletas, manejar con cuidado las bebidas calientes, y servir bocadillos en bandejas individuales o pasarlos para que los invitados los tomen.
Los pasos incluyen preparar los materiales necesarios, raspar y enjuagar los platos sucios, lavar en agua caliente con jabón, enjuagar bien, secar o dejar secar, y limpiar la cocina para que quede ordenada.
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