Module 2

Glossary of Terms
 Definition of terms
Introduction:
As we prepare foods we always encounter
some terms in which some were familiar to us but
for other there are some terms which are new to us
and to be able to understand well the recipes these
terms need to be understood. This will also help us
to fully execute the recipes given even if those were
new to us.

2
Learning Outcomes
At the end of this lesson students are expected to:
 Understand culinary terms used to fully understand when
encountered in various recipes.
 Be familiar with some foods and ingredients used in
different cuisines in other countries. .
 Apply knowledge learned in preparing and cooking
menus from different countries around the globe

3
Discussion:
There are terms that we commonly encountered when we
are preparing and cooking dishes either those were cuisines
that we are familiar or those that we eat. However, when we
talk about other menus from other countries we are having
hard times understanding those. In order to fully execute the
recipes we are using, we need to be familiar with some of
those foreign terms and understand those.

4
Definition of Terms
Ahi (AH- hee) : the Hawaiian name for yellowfish, as well as
big eye Tuna

hawaiifishinglures.com

Staradvertiser.com

5
2.Aioli (ay- OH-lee, i- OH-lee) : a cold egg and oil emulsion
with olive oil and garlic. Many variations of this sauce are
made.

Fromthegraevine.com bonappetit.com

6
3.Al Dente (al-DEN- tay) : An Italian phrase meaning “to the tooth”,
used to describe pasta or other food that is cooked only until it offers
a slight resistance when bitten into, but which is not soft or overdone.
4.Allspice: The pea-size berry of the evergreen
pimiento tree, native of the West Indies and
South America. The dried berries are dark
brown can be purchased whole or ground. It
tastes like combination of cinnamon, nutmeg
and cloves. allspice.com

7
5.Arborio rice (ar- BOH- ree-oh) : the high starch kernels of an
Italian – grown grain which are shorter and fatter than any other
short- grain rice. It is traditionally used for risotto because its
increased starch lends this classics dish its requisite creamy
texture.

Yummy.ph thenational.ae

8
6.Arugula (ah-ROO-guh-lah) : also called
roquette, rugula. It is a bitterish, aromatic
salad green with peppery mustard flavor.
healthyrecipesblog.com

7. Au jus (oh- zhoo): a French phrase

describing meat seared with its own
natural juices, commonly used
with beef. Thesrpuceeats.com

9
8. Baguette (bag- EHT): a French bread
that been formed into a long, narrow, cylindrical
loaf. It is usually has a crisp brown crust and
light, chewy center. Merrybooster.com

9. Bearnaise sauce (behr- NAYZ): a classic

French sauce made with a reduction of vinegar,
wine, tarragon and shallots and finished with egg
yolks and butter. It is served with meat, fish, eggs
and vegetables.

10
10. Bechamel sauce (bay-shah- MEHL, BEH-shah-mehl): Basic
French white sauce made by stirring milk into a butter – flour Roux.
The thickness of the sauce depends on the proportions of flour and
butter to milk. It is the base of many other sauces.

Realfood.tesco.com 196flavors.com

11
11. Beurre Blanc: (burr BLAHN, burr BLAHN, GK): which
means “white butter”. It is a classic French sauce composed of a
wine vinegar and shallot reduction into which chunks of cold butter
are whisked until the sauce is thick and smooth.

Latimes.com thespruceeats.com

12
12. Bisque (bihsk): a thick,
rich soup usually consisting of
pureed seafood (sometimes fowl or
vegetables) and cream seriouseats.com

13. Black Sea Bass: a true

bass. Best- selling fish which varies angelsjournal.com

its color from brown to dark gray.

It has firm moderately fat flesh that
has a delicate flavor.

finecooking.com

13
14. Bordelaise (bohr-di- AYZ, bohr- di- EHZ):
term used to describe a brown sauce that
includes shallots, parsley, herbs and red
wine. Some versions may include slices of
bone marrow added at the end of cooking. Pinterest.com

recipe.spark.com

15. Bourguignonne: (boor-gee- NYON):

foods cooked in the style of Burgundy.
This includes red wine, mushrooms,
pearl onions and bacon

cuisnart.com

14
16. Brioche (BREE-osh): a very rich
bread with butter and eggs. It is baked in
many shapes. The dough can be flavored
with nuts or candied fruit, as well as herbs
and spices. Allrecipes.com

17. Bruschetta: (broo-SKEH- tah, broo- SHEEH-tah):

grilled slices of bread brushed with
olive oil and fresh garlic. This was the
original garlic bread. Madonnadelpietto.com

15
18. Carbonara (kar-boh-NAH-rah):
an ultra – rich pasta sauce consisting
of pancetta, eggs and parmesan
cheese. taste.com.au

19. Carpacio: (kahr- PAH-chee-oh):

Italian dish made of paper thin slices of
beef dressed with olive oil and
parmesan cheese.

groupe-routhiau.co.uk Sbs.com.au

16
22.Chapati (chah- PAH- tee):
whole wheat Indian flatbread that
can be grilled or fried.

Tarasmulticulturabel.com

23.Chevre Cheese (SHEHV-ruh, SHEHV) French for “goat”.

It is a pure white goat’s milk cheese with a delightfully tart
flavor that easily distinguishes it from other cheese.

17
24. Chorizo (chor-EE-zoh, chor-EE-soh)
highly seasoned, coarsely ground pork,
sausage flavored with garlic., chili powder
and other spices. It is widely used in
Mexican and Spanish cookery. Mexican
chorizo is made with fresh pork while
Spanish version uses smoked pork. Gourmetsleut.com

25. Chowder: thick chunky seafood

soup of which clam chowder is the most
well known. It can contain any of several
varieties of seafood and vegetables. It is
also used to describe any thick, rich soup
containing chunks of food
myrecipe.com

18
26. Chutney: It is a spicy condiment
from East Indian which contains fruit,
vinegar, sugar and spices. It can range
in texture from chunky to smooth and in
degrees of spiciness from mild to hot.
food.ndtv.com
27. Ciabatta: literally means “carpet slipper”.
It is an Italian white bread made with
wheat flour and yeast. The loaf is somewhat
elongated, broad and flattish and somewhat
collapse in the middle.
littlebigalaska.com

19
28. Clarified butter: (KLEHR-ih- fide):
also called drawn butter. This unsalted
butter has been slowly melted evaporating
most of the water and separating the milk
solids. Cookingforerigners.com

29. Cod: Popular saltwater fish that comes

from Pacific and North Atlantic. It ‘s
mild- flavored meat is white, lean and
Firm.

phys.com

wikihow.com

20
30. Compote: (KAHM- poht):
chilled fish of fresh or dried fruit that
has been slowly cooked in a sugar syrup
(which may contain liquor and sometimes
spices) Slow cooking is important for the
fruit to retain its shape.
greatbritishchef.com Berry Compote

31. Compound butter :

butter creamed with other ingredients
such as herbs, garlic, wine, shallots
and so on.

Thehouseandhomestead.com

21
32. Confit (kohn- FEE, kon FEE):
Derived from an ancient method of preserving meat (usually
goose, duck or pork). The first salted to remove moisture. It is then
cooked at the lowest of simmers, submerged in fat, until the meat
is buttery.

Epicurious.com-Duck Leg Confit greatbritishchefs.com Goose Confit

22
33. Coq au vin (kohk-oh- VAHN, kohk-oh, VAHN)
It is a classic French dish composed of pieces
of chicken, mushrooms, onions, bacon or salt
pork and various herbs cooked together with red
wine. Taste.com.au

34. Cornichon (KOR- nih-shohn, kor-nee-SHOHN)

French for “gherkin”, It is crisp, tart pickles
made from tiny gherkin cucumbers.

pinterest.com

23
35. Coulis (koo-LEE) a puree of fruit or vegetables used as a
sauce or flavoring agent to other sauces or soups. As a sauces,
they are thinned down just enough to reach the proper
consistency but not as much as to alter the intense flavor of the
puree.

Wikihow.com tomato coulis finecooking.com Roasted bell pepper coulis

24
36. Crayfish: any of various freshwater
crustaceans that resemble tiny lobsters,
complete with claws.

37. Crepe: (KRAYP, KREHP):

a very thin pancake used for sweet
and savory fillings. Food.com

allrecipes.com

25
38.Croque-Monsieur (KROHK muhs-YOOR)
French version of a grilled ham and
cheese sandwich with Gruyere cheese.
It is called Croque- madame
(KROHK mah- DAHM) with the addition of
fried egg. food52.com Croque madame

39. Croquette (kroh- KEHT):

thick patty made up of cooked food. These
patties or balls are breaded and fried or
sautéed. Vegetables, fish, or meat may
be used here.

justonecookbook.com- meat and potato

croquette
26
40. Crostini: (kroh-STEE-nee)
It means “little toasts” in Italian.
Toasted bread slices which are
brushed with olive oil.

enwikipedia.org
41. Curry: from Southern Indian
word kari which means sauce. Any
number of hot, spicy, gravy- based
dishes

Allrecipes.com – Indian chicken curry

27
42. Cutlet: thin, tender cut of meat
(usually from lamb, pork or veal) taken
from the leg or rib section. It is best
when quickly cooked such as sautéed
or grilled.
Myrecipes.com

43. Demi-Glace (DEHM-ee- glahs):

rich brown sauce that begins with a justonecooking.com

basic espagnole sauce, which is

combined with beef stock and madeira
or sherry and slowly cooked until it’s foodnetwork.com

reduced to half.

28
44. Dry aging: a process usually
referring to beef. This process not only
adds flavor but tenderizes the beef
through enzymes action. Maximum flavor
and tenderness is achieved in 21 days.
Robbreprot.com

45. Eggs Benedict: a breakfast or brunch

specialty consisting of two toasted English
muffin halves, each topped with a slice of ham
or Canadian bacon, a poached egg and a
Dollop of hollandaise sauce.
Thespruceeasts.com

29
46. Emulsion:( ih- MUHL- shuhn): mixture of one liquid with
another with which it cannot normally combine smoothly – like oil
and water. Example Mayonnaise
47. Espagnole Sauce (ehs-pah- NYOHL)
It is the foundation of all of the brown sauces.
The sauce is made of rich brown veal stock
thickened with a brown roux. A long, slow-
cooking helps to purify and concentrate its flavor. Cookpad.com
48. Fennel (FEHN- uhl) : both the base
and stems can be eaten raw in salads or
cooked in variety of methods such as
braising, sautéing or in soups.
Taste.com.au

30
49. Fettuccine: (feht-tuh- CHEE-nee) :
thick flat narrow pasta noodles. Myrecipes.com

50. Fillet Mignon (fih- LAY mihn- YON)

It is an expensive, boneless cut of beef
comes from small end of the tenderloin.

51. Foie Gras (FWAH GRAH):

it means goose liver, but the term is used braststown.com

to describe the flattened liver or both duck

and geese. The birds are fed a rich mixture
to help expedite this process. These livers has
delicate flavor and rich, buttery texture
Tableagent.com

31
52. Fondue( fahn-DOO)
there are several different types of
fondue, the most notable is cheese
fondue. This is a Swiss specialty
in which cheese is melted with wine,
eggs and seasonings and served with
bread and fresh vegetables thegreatbritishchef.com Cheese fondoue

53 Ganache (gahn- AHSH)

rich chocolate icing made of semisweet
chocolate and whipping cream that are
heated and stirred together until the
chocolate has melted
bbcgoodfood.com

32
54.Gazpacho (gahz-PAH- choh)
Refreshingly cold, summertime soup.
This uncooked soup is usually made
from a pureed mixture of fresh tomatoes,
sweet bell peppers, onions, celery,
cucumber, bread crumbs, garlic, olive oil, washingtonpost.com
vinegar and sometimes lemon juice.
55.Gelato: (jeh-LAH-toh):
An Italian frozen dessert. Made of whole milk
and eggs. This gives it richness without
flavors becoming masked by the fat from
the cream. The flavors are very intense and
the texture is soft and silky. Cuisnart.com

33
56. Glace de Viande (glahs duh vee-AHND)
French for “meat glaze” glace de viande is
made by boiling meat juices until they are
reduced to a thick syrup. It is used to add
flavor and color to the sauce.
57. Gnocchi (NYOH-kee, NOH- kee)
These are small dumplings made with flour, bonewerskculinarte.com

potatoes and eggs. Other versions include

spinach, semolina, sweet potatoes, chopped
herbs and parmesan or ricotta cheese. Once
made they are cooked in boiling water and
then sauced or tossed with melted butter.
foodandwine.com

34
58.Gorgonzola Cheese (gohr-guhn- ZOH-lah)
It is one of Italy’s great cheese. It has an ivory –
colored interior that can be lightly or thickly
streaked with bluish – green veins. This cow’s milk
cheese is rich and creamy with a savory, slightly,
pungent flavor.
59. Gouda Cheese (GOOO-dah, Du, KHOW-dah) deliciousitaly.com Gorgonzola cheese
Holland’s most famous exported cheese. It has
characteristic yellow interior dotted with a few
tiny holes. It has a mild, nutlike flavor.

thecheesemaker.com Gouda cheese

35
60. Gourney Cheese: French whole- milk,
soft cheese. Perishablenews.com

61. Gratin: (GRAH-tn) dishes cooked in the

oven to form a crust on the surface. Dish can
be placed under the broiler. Bread crumbs and
cheese are often sprinkled on top of these dishes
to help them form crust.

62. Grits: refers to any coarsely ground happyfoodtube.com-gratin

grain such as corn, oats or rice.

foodandwine.com Grits

36
63. Gruyere (groo-YEHR, gree- YEHR):
moderate – fat cow milk cheese with a rich, Quora.com

sweet, nutty flavor and is prized for both out-

of hand eating and cooking. Usually aged for
10-12 months and has golden brown rind and
a firm, pale- yellow interior with well – spaced
medium – size holes. Curd-ned.com

64. Jalapeno Chile (hah-lah-PEH-nyoh)

named after Jalapa, capital of Veracruz,
Mexico. Smooth, dark green
(scarlet red when ripe) chiles range from
hot to very hot.

simplyrecipes.com

37
65.Jasmine Rice: an aromatic rice
from Thailand that has a flavor and
fragrance.

66. Kobe beef (KOH-bee):

an exclusive grade of beef from cattle Realsimple.com Jasmine Rice
raised in Kobe, Japan. These pampered
cattle are massaged with sake and fed
a special diet that includes plentiful
amounts of beer. This results to
extraordinarily tender and full- flavored
beef.

specialoffers.ich- Kobe beef

38
67. Lamb: sheep less than 1 year old,
known for its tender meat.

68. Leeks: Looks like a giant scallion.

It is related to both the garlic and the
onion though its flavor and fragrance are
milder and more subtle. Indianmart.com

69. Linguine (lihn- GWEE-nee) :

long narrow, flat pasta noodles.

food.com

39
69. Loin: it comes from the area
on both sides of the backbone extending
from the shoulder to the leg (for pork) or
from the rib to the leg (beef. Lamb and veal)

Rockreccipes.com Loin

70. Monte Cristo Sandwich (MON- tee KRIHS- toh): sandwich

consisting of slices of
cooked chicken or turkey, cheese and
sometimes baked ham. The sandwich is
dipped into a beaten egg and grilled in
butter until golden brown.

smalltownwoman.com

40
71. Morel Mushroom (muh-REHL)
Belonging to the same fungus species
as the truffle. It possess a wonderful
smoky, earthy, nutty flavor.

72. Mornay Sauce (mohr- NAY): foragerchief.com Morel Mushroom

a bechamel sauce to which cheese,

usually parmesan and Swiss has
been added.

epicurus.com bogoven.com

41
73. Mozzarella Cheese: (math-suh-REHL-lah, moth-suh –
REHL-lah)
It is a mild, white fresh cheese that’s made by the special pasta
filata process, the curd is dipped into hot whey, then stretched
and kneaded to the desired consistency.

Thehiddenveggies.com says.com

42
74. Nicoise (nee-SWAHZ): foods cooked in the style of
Nice. These dishes may include garlic, Nicoise olives,
anchovies, tomatoes and green beans.
Salad Nicoise is the most famous of all these dishes,
consisting of potatoes, olives, green beans and
vinaigrette dressing.

Bonnapetit.com Nicoise Salad eifesculinaria.com

43
75. Open- faced : culinary descriptor
used for “sandwich” consisting of one
slice of bread. Tastemade.com-Assorted
open- faced

76. Oyster Mushroom: fan-shaped

mushroom both grows wild and
cultured. The flavor of raw oyster
mushroom is fairly robust and slightly
peppery but becomes much milder
when cooked. Pinterest.com

indianmart.com

44
77. Paella ( pi- AY-yuh, pi-AYL- yuh)
Spanish rice dish. Only ingredients that are necessary for
paella are rice, tomatoes and saffron. Other ingredients
are chicken, chorizo, mussels, squid, peppers and beans.
Elaborate preparations include shrimp, lobster and duck.

10play.com.au Seafood paella foodal.com

45
78. Pancetta (pan- CHEH- tuh)
Italian bacon made from Cured,
pork belly that is rolled and tied.
This is not smoked.
Iga.net foodal.com

79. Parmesan Cheese: hard, dry

cheese made from skimmed or partially
skimmed cow’s milk. It has a hard, pale-
golden rind and a straw- colored interior
with rich, sharp flavor

Doris,arket.com

46
80. Penne (PEN-nay)
quil- shaped pasta tubes
with smooth sides.
today.com- Marinara sauce

81. Pesto (PEH-stoh) sauce made

from fresh basil, garlic, olive oil and
parmesan cheese. Themodernproper.ccom

82. Porterhouse Steak: a steak cut from

the large end of the short loin containing
meat from both the tenderloin (the most tender
cut of meat)and the top loin muscle. One of the
best and most expensive steak
Amazon.com- Porterhouse steak
-
47
83. Prosciutto (proh-SHOO-toh)
Italian ham word for ham. Ham that has
been seasoned, salt- cured (but not smoked)
and air- dried. The meat is pressed, which
produces a firm, dense texture.

84. Quince (KWINHNC): Rrappler.com Prosciutto

yellow – skinned fruit looks and

tastes like a cross between an
apple and a pear

specialtyproduce.com

48
85. Remoulade (ray-muh-LAHD)
It is a classic French sauce made by
combining mayonnaise (usually homemade)
with mustard, capers and chopped
gherkins, herbs and anchovies. It is served
chilled as an accompaniment to cold meat, evolvingtable.com

fish and shellfish.

86. Rib Steak: This tender, flavorful beef

steak is a boneless cut from the rib section.

dishinwithdi.com

Tumerandgeorge.co.uk

49
87. Risotto: An Italian preparation of
rice resulting in a creamy liaison with stock
and butter. This may be served as a first
course, main course or side dish and
embellished with meat, seafood, cheese or
vegetables. Goodtoknow.co.uk Risotto

88. Rosemary: It’s silver- green, needle –

shaped leaves are highly aromatic and their
flavor hints of both lemon and pine.

Learnreligions.com

damndelicious.com

50
89. Roux: a mixture of flour and fat used
to thicken sauces, soups, and stews. Though
usually made with butter, it is also made with
bacon or poultry fats, margarine and vegetable
oil. The mixture is cooked for a brief time to
remove the raw taste of the starch from the flour.

90. Sage (SAYJ) the narrow, oval, gray- green

leaves of this pungent herb and is slightly bitter
and have a musty mint taste and aroma.

countryfile.com

chowhound.com

51
91. Scallop: (SKAHL- uhp)
Popular bivalve (soft- bodied) mollusk
that has two shells hinged together
by a strong muscle. The meat is sweet
and moist. Its color ranges from eatwell.com.nz

beige to creamy pink.

foodnetwork.com.nz

92. Scampi (SKAM-pee) It is used in the

US as a description of shrimp broiled with
butter, lemon and garlic.

inspiredtaste.net

52
93. Sea Bass: Can be found whole
and in steaks or fillets. Flesh is lean
to moderately fat.

Bbc.co.uk foxeslovelemon.com

94. Seviche (she-VEE-chee, she- VEESH)

Spanish dish of raw fish, scallops or shrimps
marinated in citrus juice until the flesh becomes
“cooked”. Onions, peppers and chilies are then
added to finish the dish.
spyliving.com Seviche

53
95. Shank: The front leg of beef, veal,
lamb or pork. It is one of the toughest
meat on the animal and require long slow
cooking method such as braising
Recipes.instantpot.com
96. Sheperd’s pie: A dish of cooked
ground or diced meat (traditionally lamb
or mutton) mixed with gravy and topped
with mashed potatoes. The pie is then
baked until the mixture is hot and the
potato “crust” brown.
Delish.com

54
97. Shiittake: (shee-TAH-kay)
Mushroom has meaty flesh that has a
full- bodied bosky flavor.

planerorganic.com pinterest.com

98. Spring Roll: thin sheets of dough

which are filled with meat, seafood, or
vegetables and rolled into logs. Most often
is deep fry though may also be steamed.

Allrecipes.com eatsmarter.com

55
99. Tartare (tar-TAR):
Used to describe the preparation of
raw beef called steak tartare. Raw beef
is chopped finely and served with minced
onion, parsley, capers and seasoned with
anything from Worcestershire sauce to
Tabasco sauce. It is a mayonnaise based
sauce with capers, onions, hard cooked feedingthefiya.com

eggs, cornichons and herbs.

56
101. Thyme: (TIME) : several varieties
of this mint- family member. A bush with
gray – green leaves giving off a pungent
minty, light – lemon aroma.
Draxe.com Fresh Thyme mountainroseherb.com

102. Tiramisu: An Italian dessert which

consists of sponge cake, soaked with an
espresso syrup and layered with a
sweetened mascarpone cheese and
Chocolate asteofmaroc.com

103. Truffle: (TRUHF—uhl) tuber of unusual

flavor and aroma. It is savored in Italian and
French cookery.
allthignsolve.ca

57
104. Veal: Young calf . Their
delicate texture flesh is firm and
creamy white with pale grayish- pink
tinge. Its delicate flavor and fine texture
are its appeal.
Thespruceeats.com hankstruebbq.com

105. Veloute Sauce (veh-loo- TAY)

one of the five “mother” sauces. Stock-
based white sauce. It can be made with
chicken or veal stock or fish fumet

foodmac.com

58
106. Vinaigrette (vihn-uh- GREHT)
is a basic oil- and vinegar combination
generally used to dress salad and
greens and other cold vegetable,
meat or fish.
Dherbs.com

107. Wasabi: Japanese horseradish. Drwell.com

It is the root that is dried and ground to

a green- colored condiment that has a sharp,
pungent, fiery flavor. Used for dipping sauce
with soy sauce when eating sushi and sashimi

freehugger.com

59
Hello!
I am Jayden Smith
I am here because I love to give
presentations.
You can find me at @username

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Transition headline
Let’s start with the first set of slides

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 “
Quotations are commonly printed as a means
of inspiration and to invoke philosophical
thoughts from the reader.

62
This is a slide title
+ Here you have a list of items
+ And some text
+ But remember not to overload your slides with
content
Your audience will listen to you or read the content, but
won’t do both.

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 BIG
Bring the attention of your audience over a key concept using

CONCEPT icons or illustrations

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You can also split your content
White
Is the color of milk and fresh
snow, the color produced by
the combination of all the
colors of the visible spectrum.
Black
Is the color of ebony and of
outer space. It has been the
symbolic color of elegance,
solemnity and authority.
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In two or three columns
Yellow Blue Red
Is the color of gold, Is the colour of the clear Is the color of blood, and
butter and ripe lemons. sky and the deep sea. It because of this it has
In the spectrum of is located between violet historically been
visible light, yellow is and green on the optical associated with sacrifice,
found between green spectrum. danger and courage.
and orange.

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A picture is worth a
thousand words
A complex idea can be conveyed with
just a single still image, namely
making it possible to absorb large
amounts of data quickly.

67
Want big impact? Use big image.

68
Use charts to explain your ideas

White Gray Black

69
And tables to compare data
A B C

Yellow 10 20 7

Blue 30 15 10

Orange 5 24 16

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Maps
our office

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89,526,124
Whoa! That’s a big number, aren’t you proud?

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89,526,124$
That’s a lot of money

185,244 users
And a lot of users

100%
Total success!

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Our process is easy

first second last

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Let’s review some concepts
Yellow
Is the color of gold, butter and
ripe lemons. In the spectrum of
visible light, yellow is found
between green and orange.
Yellow
Is the color of gold, butter and
ripe lemons. In the spectrum of
visible light, yellow is found
between green and orange.
Blue
Is the colour of the clear sky and
the deep sea. It is located
between violet and green on the
optical spectrum.
Blue
Is the colour of the clear sky and
the deep sea. It is located
between violet and green on the
optical spectrum.
Red
Is the color of blood, and
because of this it has historically
been associated with sacrifice,
danger and courage.
Red
Is the color of blood, and
because of this it has historically
been associated with sacrifice,
danger and courage.
75
You can insert graphs from Google Sheets

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Desktop project
Show and explain your Place your screenshot here

web, app or software

projects using these gadget
templates.

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Thanks!
Any questions?
You can find me at:
+ @username
+ user@mail.me

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Credits
Special thanks to all the people who made and released
these awesome resources for free:
+ Presentation template by SlidesCarnival
+ Photographs by Unsplash

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Presentation design
This presentation uses the following typographies and colors:
+ Titles: Patrick Hand SC
+ Body copy: Sniglet
You can download the fonts on these pages:
https://www.fontsquirrel.com/fonts/sniglet
http://www.1001freefonts.com/patrick_hand_sc.font

You don’t need to keep this slide in your presentation. It’s only here to serve you
as a design guide if you need to create new slides or download the fonts to edit the
presentation in PowerPoint®

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SlidesCarnival icons are editable shapes.

This means that you can:

● Resize them without losing quality.
● Change fill color and opacity.

Isn’t that nice? :)

Examples:

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Diagrams and infographics

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😉
Now you can use any emoji as an icon!
And of course it resizes without losing quality and you can change the color.

How? Follow Google instructions

https://twitter.com/googledocs/status/730087240156643328

✋👆👉👍👤👦👧👨👩👪💃🏃💑❤😂😉😋😒😭
👶😸🐟🍒🍔💣📌📖🔨🎃🎈🎨🏈🏰🌏🔌🔑 and many
more...

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 Free templates for all your presentation needs

For PowerPoint and 100% free for personal or Ready to use, professional Blow your audience away
Google Slides commercial use and customizable with attractive visuals