group_presentation.ppt

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Transcript

  • 1. How to Prepare Traditional Meal!!
  • 2.
    • Introduction & Conclusion- Marichu
    • Appetizer- Hiroaki
    • Salad- Scott
    • Soup- Ryan
    • Main Course- Sara
    • Dessert- Ky
  • 3. What is the Appetizer ?
    • Whet the appetite.
    • Served if there is a waiting period to meal.
    • Sustain guests.
    • Cocktail parties.
  • 4. Traditional Appetizer - Cheese curds
    • Deep-fried cheese curds at carnivals and fairs
    • occasionally local non-chain fast food restaurants and bars.
    • Covered with a beer-based batter.
  • 5. Traditional Appetizer - Blooming Onion
    • A blooming onion or onion blossom
    • One large fried Vidalia onion cut to resemble a flower.
    • Outback Steakhouse
  • 6. Salads in the Past
    • Generally mixed greens w/ dressing
      • Any raw veggies dressed w/ vinegar, oil and herbs
    • Ancient Rome/Greece
      • Not called salad
      • Served first to let food slide down or…
      • Served last to not ruin wine
  • 7. Medieval Times
    • Winter
      • Ate salted meats and pickled veggies
      • Got “salt-sick”
    • Spring
      • Ate fresh, raw greens to recover
  • 8. Late 19 th Century
    • Obsessed with science
      • More complicated
      • Separate items
      • Included meats and fruits
      • Organized
  • 9. Salads Today
    • Blended food item
      • Preparations of chopped or sliced ingredients
      • Cold or room temp
      • Meat or eggs
      • At least one raw fruit or veggie
      • Often with dressing
  • 10. For Your Meal
    • Decide purpose
      • Appetizer or dessert
    • Compliments meal
      • Spicy, sweet, Asian, Italian
    • Visual presentation
  • 11. “ Typical” Chef Salad
    • Chef's Salad 1 bunches endive 2 small bunches water cress 1 head lettuce 2 small stalks celery 10 anchovies 3 tomatoes, peeled 3 hard-cooked eggs Cut salad greens into pieces, and place in mixing bowl. Arrange anchovies and quarters of tomato and egg over top. Serve with salad Dressing.
  • 12. Soup
    • The soup can either be complimenting or contrasting the main course
  • 13. Types of Soups
      • Cream
        • Cream of Broccoli
      • Clear
        • Beef Consommé
      • Bisque
        • Lobster Bisque
      • Chowder
        • New England Clam Chowder
  • 14. Main Course
    • Main dish of the meal that has a variety of foods!
  • 15.
    • Want the dish to be:
      • Colorful
      • Satisfy all of taste buds
    Meats: Chicken Steak Fish Carbs: Potatoes Bread Rice Noodles Vegetables: Single Mixed
  • 16. Dessert
    • End of meal
    • Usually sweet
  • 17. Types of desserts
      • Cakes
        • Black Forest
      • Pies
        • Apple
      • Ice cream
        • Chocolate, Vanilla, etc.
      • Custard
        • Vanilla
  • 18. Thank you for viewing our presentation!