This document provides brief biographies of 18 students who completed a culinary training program, summarizing each student's background, strengths, and post-graduation plans. The instructor praised most students' strong work ethic and passion for cooking, noting many want to pursue careers in high-end restaurants in the US and abroad.
The document summarizes a couple's Valentine's Day getaway to Hemingways Nairobi hotel. It describes their arrival and check-in, relaxing in their suite overlooking the Ngong Hills, enjoying spa treatments and meals including grilled pork chops for lunch and pan roasted lamb for dinner. It highlights the hotel's romantic Valentine's packages for couples and jazz brunch planned for Valentine's Day.
Emerils Orlando gets ready for new June Menu OfferingsTraveler Foodie
The document summarizes a visit to Emeril's Orlando restaurant to sample their new June menu. Some key points:
1) Emeril's Orlando has been open for 14 years, much longer than most Orlando restaurants, and still offers impeccable service and signature dishes inspired by Emeril Lagasse's cooking.
2) The author revisits Emeril's to relive childhood memories and sample dishes from the new June prix fixe menu, including BBQ shrimp, poached oysters, braised short ribs, and white chocolate cake.
3) The $30 three-course menu is described as a "steal" given the quality and portion sizes.
The article summarizes the author's experience dining at Marefair Roma, an authentic Italian restaurant in Northampton, England. Upon entering, the restaurant immediately transports guests to Italy with its Mediterranean decor. The generous portions of homemade Italian food and wine create an immersive dining experience. The restaurant is taking Christmas bookings and offers private dining and catering in addition to its main restaurant.
The document provides details about an interview with Daniel Andre, the Executive Chef of the Buckhead Club in Atlanta, Georgia. It summarizes his culinary training and experience working in restaurants in Paris and Atlanta. It also includes one of his recipes for roast lamb loin with vegetables and smoked tomato lemon thyme jus that he enjoys cooking for holidays. The bottom section shares positive feedback from an Atlanta Society member about the benefits of membership including access to other area clubs and assistance from ClubLine with reservations and events.
This document summarizes a series of reunions held annually between 2006-2010 for a group of friends. It describes the locations and activities at each reunion, including hosting parties, visiting local landmarks, going on a swamp tour, relaxing by the pool, celebrating birthdays, touring New Orleans and saying farewell until the next year's reunion. Photos were included to capture memories from the events.
This document summarizes a multi-year tradition of reunions for friends from high school. It describes various locations and events from 2006-2010, including hosting gatherings in Arizona, Vermont, Georgia, Michigan, and Louisiana. Photos show the group visiting sites like City Hall, a swamp tour, Oak Alley Plantation, the French Quarter, and Pat O'Brien's. The document captures the bonding, drinking, and hijinks of the group's annual reunions.
Raffaello's offers high quality, authentic Italian cuisine at affordable prices in a warm, welcoming environment. The restaurant features a variety of classic Italian dishes, a full bar, entertainment, and a private banquet room available for events. Customers praise the restaurant's excellent food and service, which transports diners to Italy in San Pedro.
This document summarizes a series of reunions held by a group of friends from 2006 to 2010. It describes the locations and hosts of each reunion event over the years. It then provides a detailed play-by-play of the 2010 reunion held in Ponchatoula, Louisiana, including arriving at the airport, visiting City Hall, going on a swamp tour, relaxing by the pool, celebrating birthdays, touring New Orleans, and saying goodbye at the end of a fun weekend.
The document summarizes a couple's Valentine's Day getaway to Hemingways Nairobi hotel. It describes their arrival and check-in, relaxing in their suite overlooking the Ngong Hills, enjoying spa treatments and meals including grilled pork chops for lunch and pan roasted lamb for dinner. It highlights the hotel's romantic Valentine's packages for couples and jazz brunch planned for Valentine's Day.
Emerils Orlando gets ready for new June Menu OfferingsTraveler Foodie
The document summarizes a visit to Emeril's Orlando restaurant to sample their new June menu. Some key points:
1) Emeril's Orlando has been open for 14 years, much longer than most Orlando restaurants, and still offers impeccable service and signature dishes inspired by Emeril Lagasse's cooking.
2) The author revisits Emeril's to relive childhood memories and sample dishes from the new June prix fixe menu, including BBQ shrimp, poached oysters, braised short ribs, and white chocolate cake.
3) The $30 three-course menu is described as a "steal" given the quality and portion sizes.
The article summarizes the author's experience dining at Marefair Roma, an authentic Italian restaurant in Northampton, England. Upon entering, the restaurant immediately transports guests to Italy with its Mediterranean decor. The generous portions of homemade Italian food and wine create an immersive dining experience. The restaurant is taking Christmas bookings and offers private dining and catering in addition to its main restaurant.
The document provides details about an interview with Daniel Andre, the Executive Chef of the Buckhead Club in Atlanta, Georgia. It summarizes his culinary training and experience working in restaurants in Paris and Atlanta. It also includes one of his recipes for roast lamb loin with vegetables and smoked tomato lemon thyme jus that he enjoys cooking for holidays. The bottom section shares positive feedback from an Atlanta Society member about the benefits of membership including access to other area clubs and assistance from ClubLine with reservations and events.
This document summarizes a series of reunions held annually between 2006-2010 for a group of friends. It describes the locations and activities at each reunion, including hosting parties, visiting local landmarks, going on a swamp tour, relaxing by the pool, celebrating birthdays, touring New Orleans and saying farewell until the next year's reunion. Photos were included to capture memories from the events.
This document summarizes a multi-year tradition of reunions for friends from high school. It describes various locations and events from 2006-2010, including hosting gatherings in Arizona, Vermont, Georgia, Michigan, and Louisiana. Photos show the group visiting sites like City Hall, a swamp tour, Oak Alley Plantation, the French Quarter, and Pat O'Brien's. The document captures the bonding, drinking, and hijinks of the group's annual reunions.
Raffaello's offers high quality, authentic Italian cuisine at affordable prices in a warm, welcoming environment. The restaurant features a variety of classic Italian dishes, a full bar, entertainment, and a private banquet room available for events. Customers praise the restaurant's excellent food and service, which transports diners to Italy in San Pedro.
This document summarizes a series of reunions held by a group of friends from 2006 to 2010. It describes the locations and hosts of each reunion event over the years. It then provides a detailed play-by-play of the 2010 reunion held in Ponchatoula, Louisiana, including arriving at the airport, visiting City Hall, going on a swamp tour, relaxing by the pool, celebrating birthdays, touring New Orleans, and saying goodbye at the end of a fun weekend.
This document summarizes a series of reunions held by a group of friends from 2006 to 2010. It describes the locations and hosts of each reunion event over the years. It then provides a detailed play-by-play of the 2010 reunion held in Ponchatoula, Louisiana, including arriving at the airport, visiting City Hall, going on a swamp tour, relaxing by the pool, celebrating birthdays, touring New Orleans, and saying goodbye at the end of a fun weekend.
Noodles and Rice Cafe Serves up Hong Kong Hot Pot in Orlando FloridaTraveler Foodie
Noodles and Rice Cafe in Orlando serves Hong Kong-style hot pot, where diners cook raw ingredients like meat and vegetables in a communal pot on their table. The restaurant offers individual mini hot pots as well as shared large hot pots. It is located in the Mills50 arts district, where parking can be difficult. Diners order ingredients for their hot pot and choose between spicy Szechuan or light beef broth. They cook and enjoy items like beef, lamb, mushrooms, cabbage and more by fishing them out of the boiling broth. Hot pot is meant to be a social experience where diners try new foods.
Dueling Pianos will perform at The Landing on 11 February from 8 p.m. to midnight, featuring two pianists playing competitively to see who is better and faster; tickets are $10 in advance or $15 at the door. The Landing Zone will offer a dinner special that night for $35 per couple including shrimp cocktail, a choice of entree, side salad, dessert, and wine. Army Family Team Building Level I Training will take place on 13-14 February at The Commons teaching military acronyms, customs and courtesies, and more. The EFMP Information and Support Group meeting on 14 February will discuss EFMP respite care eligibility and enrollment. Sweetheart Bingo will be
The document contains numerous user-submitted drink recipes that incorporate the product "Pimpjuice". The recipes involve mixing Pimpjuice with spirits, liqueurs, juices and other mixers in various proportions and serving techniques. All recipes include the website www.pimpjuice.com.au.
Drew Barrymore enjoys cooking family meals at home, even if it sometimes gets messy with her kids running around. She has become very interested in food and wine over the years, taking cooking classes and now producing her own wine label. She finds cooking and hosting dinners for friends to be relaxing activities. Michael Symon loves grilling outdoors and cooking vegetables from his garden for his family. Even with his busy career, he prioritizes having dinner together as a family each night. YouTube star Hannah Hart began her popular cooking show by accident but now has millions of fans who enjoy her funny commentary while she cooks, often while drinking.
This document provides a menu for dinner at a hotel restaurant. It lists various entree options including poultry, beef, pork, seafood, vegetarian, and combination plates. The entrees range in price from $14.95 to $27.95. The menu also describes theme dinner buffets and grand buffets available for groups of 30 or more guests, as well as pre-plated homestyle meals. It provides details on bar and beverage services, including hosted and cash bars.
This document provides the menu for the Royal House restaurant located in New Orleans, Louisiana. It lists appetizers, soups, salads, po-boys and sandwiches, seafood platters, steaks, seafood from the steamer, classic dishes, and desserts. Menu items include eggplant straws, spinach and artichoke dip, seafood stuffed mushrooms, gumbo, ceasar salad, shrimp po-boy, oyster platter, blackened chicken sandwich, redfish, crawfish etouffee, banana foster cheesecake, and key lime pie.
This document provides the menu for a Tex Mex restaurant. It lists various meal options like fajitas, burritos, tacos, and enchiladas priced between $11.50-$16.50. The menu also details policies around separate checks, tips, and food safety warnings. Appetizers and sides like nachos, quesadillas and beans are priced between $3-$11. Drink and dessert options are also provided.
This document provides information on wedding packages and costs at Island Palms Hotel & Marina in San Diego, California. It outlines three wedding tiers - Plumeria, Hibiscus, and Wild Orchid - that differ in included food and beverage items and pricing. The tiers range from $55-$84 per person. It also provides details on menu options, policies on guarantees, payments, cancellations, and available facilities for weddings at the venue.
Kathryn Ashby - Design Portfolio - print and digitalKathryn Ashby
A mini-portfolio style selection of my design work in print and digital format showcasing the wide range of projects I have worked on over the past several years in the liquor, financial automotive, entertainment, food, charitable and other sectors.
This document provides an appetizer and small plate menu for a restaurant. It lists over 30 appetizer options ranging from calamari and meatball sliders to various fried foods like ravioli and mozzarella sticks. It also includes several salad and soup options like pasta fagioli soup and a roasted veggie salad. The menu is organized by sections for appetizers, soups & salads, kids menu items, and pizza options.
La Taverna in Milan serves the best Naples-style pizza in the city. The key is using high-quality, simple ingredients like fresh mozzarella di bufala and prosciutto crudo from Parma. The dough is also crucial, with the right balance and long rise allowing it to be light and digestible. While Milan is far from Naples, La Taverna's pizza is praised for capturing the flavors of a true Neapolitan pie through the passion of the chef Davide Lannaco.
The document provides policies and procedures, room capacities and rates, menu options, and floor plans for events at a restaurant. It outlines requirements for groups over 15 people such as submitting menu selections a month in advance and final guest counts 5 days before. Room rental fees are provided for different days of the week along with food and beverage minimums. Menu options include passed appetizers, stationary appetizers, entrees, sides and desserts for seated or standing receptions. Beverage service details and additional services are also specified.
Stellenbosch Lodge Wedding & Functions 2011stblodge
The document provides information about hosting weddings at Stellenbosch Lodge in South Africa. It includes details on venue options that can accommodate up to 120 guests, menus starting at R235 per person, and beverage options including wine, beer, cider, spirits and soft drinks. Photography ideas and an informal spit braai option are also mentioned.
The Mount Vernon Inn caters package outlines policies, menus, and pricing for hosting events at their venue. They offer individually rented dining rooms starting at $300 or renting the entire restaurant for $2,000-$3,000. Food options include preset menus for groups over 15 or food stations. Beverages are priced individually or through flat rate bars. The package provides all necessary information for planning an event at the Inn.
This document provides a review of Fiorella's Cucina Toscana restaurant located near the Orange County Convention Center in Orlando, Florida. The reviewer describes dining at the restaurant after events at the convention center and being greeted with drinks at the bar. The reviewer had a tasting menu planned by the chef and sampled various small plates and entrees, including grilled lettuce, grouper, pasta dishes, beef tenderloin, and lobster ravioli. For dessert, mousse, tarte tatin, creme brulee, and cheesecake were tasted. The restaurant is summarized as a perfect retreat located near the convention center and parks.
Beatrice invites friends to a party at the Sheraton Taipei Hotel on October 29, 2008. The party will have BBQ, steak, tea, coffee, cocktails, music and dancing.
Olk visits Taiwan for business with her boyfriend Nice. At an American restaurant, Nice recommends snake soup as a local specialty for Olk to try, worrying her. They discuss other menu items and local cuisine.
A diner orders a shrimp cocktail with less salt, cheese fingers to share, and a New York steak medium with baked potato and salad. They ask about desserts and drinks. The waiter provides good service and they compliment the restaurant.
Restaurant etiquette tips include being courteous,
The document is an article about Topa Topa Brewing Company in Santa Barbara, California. It summarizes the author's experience visiting the brewery's newly opened taproom, trying different beers from their flight including a coffee IPA and milk stout, and having a delicious burger and truffle fries for lunch. The article highlights Topa Topa's founders and head brewer who work to craft unique, high quality beers. It concludes by saying the author has become a beer enthusiast and will be returning regularly to Topa Topa Brewing Company.
Marie Antoine Carême in the early 1800s created the toque and codified sauces into four mother sauces. Auguste Escoffier further codified cuisine in the late 1800s, adding a fifth mother sauce and creating the kitchen brigade system. The Michelin Guide, created in 1900 to increase tire sales, eventually began rating restaurants and set luxury standards through its star system. Fernand Point in the 1930s created the ultimate destination restaurant and set the standard for 3-star excellence according to Michelin.
Online Metric & Measurement Conversions | ConverterinTalentedSkate68
This document describes Converterin, an online tool for converting between different units of measurement. It allows conversion between temperature, length, weight, speed, volume, area, angles, and other units. Converterin aims to provide accurate conversions quickly and easily. It gives examples of recent conversions and indicates webmaster tools will soon be available.
This document summarizes a series of reunions held by a group of friends from 2006 to 2010. It describes the locations and hosts of each reunion event over the years. It then provides a detailed play-by-play of the 2010 reunion held in Ponchatoula, Louisiana, including arriving at the airport, visiting City Hall, going on a swamp tour, relaxing by the pool, celebrating birthdays, touring New Orleans, and saying goodbye at the end of a fun weekend.
Noodles and Rice Cafe Serves up Hong Kong Hot Pot in Orlando FloridaTraveler Foodie
Noodles and Rice Cafe in Orlando serves Hong Kong-style hot pot, where diners cook raw ingredients like meat and vegetables in a communal pot on their table. The restaurant offers individual mini hot pots as well as shared large hot pots. It is located in the Mills50 arts district, where parking can be difficult. Diners order ingredients for their hot pot and choose between spicy Szechuan or light beef broth. They cook and enjoy items like beef, lamb, mushrooms, cabbage and more by fishing them out of the boiling broth. Hot pot is meant to be a social experience where diners try new foods.
Dueling Pianos will perform at The Landing on 11 February from 8 p.m. to midnight, featuring two pianists playing competitively to see who is better and faster; tickets are $10 in advance or $15 at the door. The Landing Zone will offer a dinner special that night for $35 per couple including shrimp cocktail, a choice of entree, side salad, dessert, and wine. Army Family Team Building Level I Training will take place on 13-14 February at The Commons teaching military acronyms, customs and courtesies, and more. The EFMP Information and Support Group meeting on 14 February will discuss EFMP respite care eligibility and enrollment. Sweetheart Bingo will be
The document contains numerous user-submitted drink recipes that incorporate the product "Pimpjuice". The recipes involve mixing Pimpjuice with spirits, liqueurs, juices and other mixers in various proportions and serving techniques. All recipes include the website www.pimpjuice.com.au.
Drew Barrymore enjoys cooking family meals at home, even if it sometimes gets messy with her kids running around. She has become very interested in food and wine over the years, taking cooking classes and now producing her own wine label. She finds cooking and hosting dinners for friends to be relaxing activities. Michael Symon loves grilling outdoors and cooking vegetables from his garden for his family. Even with his busy career, he prioritizes having dinner together as a family each night. YouTube star Hannah Hart began her popular cooking show by accident but now has millions of fans who enjoy her funny commentary while she cooks, often while drinking.
This document provides a menu for dinner at a hotel restaurant. It lists various entree options including poultry, beef, pork, seafood, vegetarian, and combination plates. The entrees range in price from $14.95 to $27.95. The menu also describes theme dinner buffets and grand buffets available for groups of 30 or more guests, as well as pre-plated homestyle meals. It provides details on bar and beverage services, including hosted and cash bars.
This document provides the menu for the Royal House restaurant located in New Orleans, Louisiana. It lists appetizers, soups, salads, po-boys and sandwiches, seafood platters, steaks, seafood from the steamer, classic dishes, and desserts. Menu items include eggplant straws, spinach and artichoke dip, seafood stuffed mushrooms, gumbo, ceasar salad, shrimp po-boy, oyster platter, blackened chicken sandwich, redfish, crawfish etouffee, banana foster cheesecake, and key lime pie.
This document provides the menu for a Tex Mex restaurant. It lists various meal options like fajitas, burritos, tacos, and enchiladas priced between $11.50-$16.50. The menu also details policies around separate checks, tips, and food safety warnings. Appetizers and sides like nachos, quesadillas and beans are priced between $3-$11. Drink and dessert options are also provided.
This document provides information on wedding packages and costs at Island Palms Hotel & Marina in San Diego, California. It outlines three wedding tiers - Plumeria, Hibiscus, and Wild Orchid - that differ in included food and beverage items and pricing. The tiers range from $55-$84 per person. It also provides details on menu options, policies on guarantees, payments, cancellations, and available facilities for weddings at the venue.
Kathryn Ashby - Design Portfolio - print and digitalKathryn Ashby
A mini-portfolio style selection of my design work in print and digital format showcasing the wide range of projects I have worked on over the past several years in the liquor, financial automotive, entertainment, food, charitable and other sectors.
This document provides an appetizer and small plate menu for a restaurant. It lists over 30 appetizer options ranging from calamari and meatball sliders to various fried foods like ravioli and mozzarella sticks. It also includes several salad and soup options like pasta fagioli soup and a roasted veggie salad. The menu is organized by sections for appetizers, soups & salads, kids menu items, and pizza options.
La Taverna in Milan serves the best Naples-style pizza in the city. The key is using high-quality, simple ingredients like fresh mozzarella di bufala and prosciutto crudo from Parma. The dough is also crucial, with the right balance and long rise allowing it to be light and digestible. While Milan is far from Naples, La Taverna's pizza is praised for capturing the flavors of a true Neapolitan pie through the passion of the chef Davide Lannaco.
The document provides policies and procedures, room capacities and rates, menu options, and floor plans for events at a restaurant. It outlines requirements for groups over 15 people such as submitting menu selections a month in advance and final guest counts 5 days before. Room rental fees are provided for different days of the week along with food and beverage minimums. Menu options include passed appetizers, stationary appetizers, entrees, sides and desserts for seated or standing receptions. Beverage service details and additional services are also specified.
Stellenbosch Lodge Wedding & Functions 2011stblodge
The document provides information about hosting weddings at Stellenbosch Lodge in South Africa. It includes details on venue options that can accommodate up to 120 guests, menus starting at R235 per person, and beverage options including wine, beer, cider, spirits and soft drinks. Photography ideas and an informal spit braai option are also mentioned.
The Mount Vernon Inn caters package outlines policies, menus, and pricing for hosting events at their venue. They offer individually rented dining rooms starting at $300 or renting the entire restaurant for $2,000-$3,000. Food options include preset menus for groups over 15 or food stations. Beverages are priced individually or through flat rate bars. The package provides all necessary information for planning an event at the Inn.
This document provides a review of Fiorella's Cucina Toscana restaurant located near the Orange County Convention Center in Orlando, Florida. The reviewer describes dining at the restaurant after events at the convention center and being greeted with drinks at the bar. The reviewer had a tasting menu planned by the chef and sampled various small plates and entrees, including grilled lettuce, grouper, pasta dishes, beef tenderloin, and lobster ravioli. For dessert, mousse, tarte tatin, creme brulee, and cheesecake were tasted. The restaurant is summarized as a perfect retreat located near the convention center and parks.
Beatrice invites friends to a party at the Sheraton Taipei Hotel on October 29, 2008. The party will have BBQ, steak, tea, coffee, cocktails, music and dancing.
Olk visits Taiwan for business with her boyfriend Nice. At an American restaurant, Nice recommends snake soup as a local specialty for Olk to try, worrying her. They discuss other menu items and local cuisine.
A diner orders a shrimp cocktail with less salt, cheese fingers to share, and a New York steak medium with baked potato and salad. They ask about desserts and drinks. The waiter provides good service and they compliment the restaurant.
Restaurant etiquette tips include being courteous,
The document is an article about Topa Topa Brewing Company in Santa Barbara, California. It summarizes the author's experience visiting the brewery's newly opened taproom, trying different beers from their flight including a coffee IPA and milk stout, and having a delicious burger and truffle fries for lunch. The article highlights Topa Topa's founders and head brewer who work to craft unique, high quality beers. It concludes by saying the author has become a beer enthusiast and will be returning regularly to Topa Topa Brewing Company.
Marie Antoine Carême in the early 1800s created the toque and codified sauces into four mother sauces. Auguste Escoffier further codified cuisine in the late 1800s, adding a fifth mother sauce and creating the kitchen brigade system. The Michelin Guide, created in 1900 to increase tire sales, eventually began rating restaurants and set luxury standards through its star system. Fernand Point in the 1930s created the ultimate destination restaurant and set the standard for 3-star excellence according to Michelin.
Online Metric & Measurement Conversions | ConverterinTalentedSkate68
This document describes Converterin, an online tool for converting between different units of measurement. It allows conversion between temperature, length, weight, speed, volume, area, angles, and other units. Converterin aims to provide accurate conversions quickly and easily. It gives examples of recent conversions and indicates webmaster tools will soon be available.
Pickled, Prepared, Canned, and Eaten: Culinary History at Virginia TechKira A. Dietz
This document discusses the culinary history collection at Virginia Tech's Special Collections, including its origins, current size and focus areas, methods of acquisition through donations and purchases, goals around access, preservation, and supporting research uses, and examples of materials and projects. The collection contains over 3,700 volumes on regional cookbooks, community cookbooks, brand cookbooks, menus, nutrition education, and more to document culinary and social history.
There are six main methods for thickening sauces and soups, called liaison. The most popular and widely used method is a roux, which is a mixture of equal parts flour and butter cooked to different degrees - white, blond, or brown. Other thickening methods include liaison with egg yolks, butter and cream, kneaded butter and flour, blood from game animals, and farinaceous products like arrowroot or cornstarch. Proper technique is required for each method to ensure the sauce thickens smoothly without lumps.
Japanese cuisine has a long history influenced by the introduction of foods like rice, soybeans, and wheat from China as well as the influence of religion. Traditional dining etiquette in Japan involves saying phrases before and after eating and using utensils like chopsticks, bowls, and communal dishes. Some famous Japanese dishes include sushi, sukiyaki, okonomiyaki, ramen, and bento boxes.
- The document provides information on Japanese culture, traditions, and cuisine. It discusses topics such as family structure, communication styles, holidays, religious beliefs, and food traditions. Some key points include:
- Japan has a population of 127 million people living across several mountainous islands with few natural resources aside from the sea.
- Traditional Japanese meals focus on balance and presentation, usually consisting of rice, miso soup, and three sides including fish and pickled vegetables. Meals are meant to be seen, tasted, and relished.
- Shintoism and Buddhism have influenced Japanese beliefs about harmony between nature, society, and within one's own body. Illness is thought to be caused by imbalance.
- Major
There are six basic types of sauces - mayonnaise, hollandaise, tomato, brown, velouté, and béchamel. The document then discusses the five "mother sauces" - béchamel, velouté, hollandaise, tomato, and demi-glace - which are fundamental sauce types that can be used to create hundreds of other sauces. Recipes for each of the five mother sauces are provided.
This free teaching resource is from Innovative Teaching Resources. You can access hundreds of their excellent resources here. https://www.teacherspayteachers.com/Store/Innovative-Teaching-Ideas
Lesson plans and teaching
The document discusses various mixing methods and techniques used in baking, including beating, blending, creaming, cutting, folding, kneading, sifting, stirring, and whipping. It explains the importance of gluten formation, moisture content, and proper mixing in achieving the desired texture in baked goods. Various terms are also defined, such as emulsify, aerate, and formula. Common baking methods like baking, broiling, deep frying, and poaching are also outlined. Finally, the key stages of baking such as gas formation, starch gelatinization, and protein coagulation are explained.
LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry...joan_vizconde7
This document provides an overview of a training module on preparing and producing pastry products. It includes 54 pages on the topic, organized into learning outcomes, activities, and information sheets. The first part introduces the module and outlines the unit of competency, learning outcomes, assessment criteria, conditions, and learning experiences. It then provides information sheets on basic pastry terms and mixing procedures to prepare trainees. The goal is for trainees to learn how to prepare, decorate, present, and store a variety of pastry products.
This document discusses various thickening agents that can be used to make sauces. The most common thickening agent is a roux, which is made from butter and flour cooked together. There are three types of roux: white, blond, and brown. White roux is used to make a béchamel sauce when combined with milk. Blond roux makes a velouté sauce when combined with stock. Brown roux makes an espagnole sauce when combined with brown stock. Other thickening agents discussed include beurre manié, breadcrumbs/rice, butter, powdered starches like cornstarch and arrowroot, and egg yolks combined with cream. Specific sauces made from
This document contains several short articles and summaries:
1) Reviews of three chocolate hazelnut spreads, rating Le Pain Quotidien's Belgian chocolate and hazelnut spread as the star buy.
2) A summary of an order from Thai takeout restaurant Takeawayontrial, praising the prawn satay, pad Thai, green chicken curry and service.
3) A profile of Australian chef Skye Gyngell, owner of Petersham Nurseries cafe, who enjoys home cooking with her daughters and eating healthy but not too strictly.
4) Brief summaries of new recipes, cooking gadgets, and food-related activities from chef Rowley Leigh and others.
The document summarizes the author's experience dining at Emeril's Tchoup Chop restaurant in Orlando. Some key points:
- The author was impressed by the rich and flavorful Hibachi skirt steak.
- The menu featured sushi, robata grilled items like cauliflower and pork belly, and composed dishes including sesame ahi tuna and hibachi skirt steak.
- The new executive chef Ryan Vargas was praised for his elevated Hawaiian and Asian inspired cuisine drawing from his upbringing in Hawaii and training at the Culinary Institute of America.
This document provides an introduction and overview for a cookbook titled "Heart to Table: A Year of Cooking for the People I Love" by Megan O'Block. The introduction describes how the author grew up in an Italian-American family and learned to host dinner parties to entertain her husband's colleagues. The cookbook contains seasonal menus and recipes for hosting gatherings. Tips are provided on preparation, table settings, music, and making guests feel comfortable. The goal is to show that entertaining can be easy and enjoyable with proper organization.
This document provides the menu for a chicken salad restaurant. It lists 14 different chicken salad flavors as well as several side salads and desserts. It also offers daily soups and sandwiches. The story at the end describes how the restaurant originated from the founder developing her original chicken salad recipe at home and partnering with her husband to open the restaurant after being shut down for cooking at home.
This document provides a list of over 100 global soup recipes available for sale from a retired international foodie. The recipes include soups, stews, and chowders from a variety of cuisines such as Asian, Italian, Indian, Mexican, and Jamaican. The recipes are sourced and tested by a certified nutritionist who prioritizes high quality, locally sourced ingredients. Contact information is provided for purchasing the full recipes or consultation.
The document provides vocabulary about various types of food and restaurants. It discusses when and where certain foods were invented or first became popular, such as pizza in New York City in 1895 and sandwiches in England in 1760. It also categorizes different foods as meat, seafood, or vegetarian.
This document contains menus from D'Amico Catering for various food items that could be served at events, including appetizers, salads, main courses and desserts. It provides over 75 options across cold and hot appetizers, salads, main protein options including meat, seafood and vegetarian choices, and desserts for spring/summer and fall/winter. The menus showcase a variety of international flavors and cooking methods and include many locally sourced and seasonal ingredients.
This document provides a summary of events and recommendations happening in May in the Orlando area. It includes listings for the Monster Jam World Finals at Camping World Stadium, the Orlando Fringe Festival at Loch Haven Park, the Pottery Festival at the Army National Guard Armory, and other local events. It also highlights recommendations for the Baby Owl Shower at the Audubon Center for Birds of Prey in Maitland and provides tips on where to find the best ice cream and night-blooming cereus plants around Orlando.
The filling food from hunger games the unofficial hunger games cookbookRyaaaDina
One of the rarest fiction works with food as the theme, Hunger Games attracts all foodies out there. Although good food is available only for the dwellers in the Capitol, we find a variety of food in the popular fiction. There are many dishes which are not so edible from the novel, but we used our gastronomic skills to make them super-appetizing.
You get to recall all of the major food moments from Hunger Games in this cookbook. Have a look at what the possibilities for a Hunger Games themed menu using the cookbook are.
* Thick Carrot Soup
* District 11's Crescent Moon Roll with Sesame Seeds
* Ma Plinth Meatloaf Sandwich
* Burnt Nut Raisin Bread
* Prim's Birthday Venison Steaks
* Funeral of Arachne Crane Peach Pie
However, they are only a few names of the dishes from this exclusive cookbook. You must buy the cookbook to uncover the extensive range of appetizers, breakfasts, main courses, and desserts.
This 1894 cookbook from Marion, Ohio contains recipes contributed by members of the First Presbyterian Church's Ladies' Aid Society. It includes menus, soups, breakfasts and dinners. The preface explains that the book contains tried and true recipes to help housekeepers answer the daily question of "What shall we eat?". It aims to provide economical and helpful options for cooking meals.
This document is a menu for the Re'Door Café listing breakfast, lunch and dinner options. Some highlights include:
- A variety of breakfast options like pancake stacks, eggs benedict and omelettes ranging from $10-19.50.
- Lighter lunch options like sandwiches, salads and soups from $9.50-19. Sandwiches include steak or toasted options. Salads include Caesar.
- Heartier lunch options like pastas, lasagna and chicken parmigiana from $11-25.
- Dinner options include chicken, steak, seafood and pasta dishes from $24-30. Sides and desserts are also listed.
Alessio Workshop: Feasting on Fiction - Handout 2ALATechSource
This document provides a list of book titles that incorporate food and cooking themes. It includes over 50 titles grouped into categories like authors with cookbooks, book lovers' cookbooks, when food steals the scene in novels, parodies of famous fiction, farm fresh fiction, drinks, chocolate, wedding cakes, inspirational cakes, cupcakes, baking magic, pie, doughnuts, southern cuisine, Pennsylvania Dutch cuisine, international cuisine, paranormal crafts and food, more crafting with food, holiday food titles, caterers and critics, and women's fiction. It also provides resources for finding similar food-themed books and includes two recipes.
The document announces a Mother's Day brunch at the Embassy Suites Lexington hotel featuring a variety of dishes like prime rib, fried chicken, stuffed pork loin and pasta. The brunch also includes breakfast items like omelets and biscuits, a seafood bar with shrimp and fish, and desserts such as a chocolate fountain and donuts. It advertises activities for children and mothers, and a prize drawing for a free overnight stay by guessing the number of M&Ms in a container.
The document appears to be a menu for a restaurant listing breakfast, lunch, dinner and dessert items and prices. Breakfast items include fruit salad, juices, croissants, tea, coffee, wine and water priced between $1 to $3.50. Lunch and dinner includes soups, pastas, seafood, chicken and burgers priced between $3.50 to $5. Desserts such as ice cream, cakes and pies are priced between $2.50 to $4.
English version of dopo il sacro il profano pranzo al giardino di epicuroMy own sweet home
The author and their companion Tina visit a place called "The Garden of Epicurus" near Maratea, Italy. They are greeted by friendly animals on the property. The inn has a rustic, peaceful atmosphere. For lunch, they enjoy homemade pasta with mutton ragout and grilled beef filet that is very tender, as well as roasted mushrooms. For dessert they have a chocolate and almond cake made by the owner's wife, along with wild fennel liqueur and mirto liqueur also made on site. They purchase additional local products to take with them. That evening they will attend a gala event at the Olive Tower.
The document lists the names of the kitchen team members on the first class dining room in June 2009. It provides their names and nicknames as they prepared a Venetian-style menu. The team included Barbara Johnson, Tommy McCoy, Ryan Marron, Jason Gautreaux, Bobby Martin, Sue Santori and Sarah Gombeski.
The document lists the names of 4 people - Dan Moir, Jeff Miranda, Dave Veazey, and Luke Riha - suggesting they were part of a class in March 2009. No other context is provided about the class or these individuals.
The visitor toured Bouza Winery in Uruguay, where they learned about the signature tannat grape variety originally from France. They saw well-maintained vineyards and winemaking facilities. For lunch, the visitor ate alone at the on-site restaurant, enjoying local shrimp and the best steak in Uruguay, as Uruguayans typically dine later at 1:30pm. After the tour, the visitor took a cab to the Mercado del puerto fish market and saw parilla barbecue grills in action before returning to their hotel near La Rambla.
This document lists the names of 10 people and Chef Andy who attended a 180° December 08 class. The names included are Cami Chaplick, Brian Hardy, George Jardine, George Jenkins and Gretchen Opichka, Matt Meisner, Raffaele Lilge, Morgan Stewart, Sharon Talbert, Vicki West, and Chef Andy.
Andy Floyd has traveled to France many times between 1998 and 2007. He is passionate about French food, wine, and gastronomy. The document shares photos from his trips showcasing people, places, and foods that were important to his culinary experiences in France. It provides glimpses into markets, restaurants, wineries and more that gave him valuable lessons and introduced him to friends who continue to influence him.
This document contains the weekly menus for a 12-week cooking class held at Cook Street 180°. Each week covers Monday through Friday and lists 2-3 dishes being prepared and served each day, including appetizers, main courses, sides, and desserts. The dishes showcase a variety of international cuisines and cooking techniques. The document also lists the instructors for the class.
45. Pasta Carbonara Olive and Garlic Studded Roasted Lamb Loin with Broccoli a la Romagna This is what happens when you put Duane in charge of flambéing a Zuppa Inglese with a whole bottle of 151.
46. 180 ° Dining, Réveillon Dinner Smoked Salmon Profiterole Lobster Napoleon Ashley applying gold leaf to the Op é ra cakes Mignardises on Bauscher Plates Filet de Boeuf Paul Mercier
47. Pasta with Comt é and Cucumbers Pork Tenderloin with Shiitake Matefaims
48. Vichyssoise with Osetra Filet de Boeuf Paul Mercier The filet before we trussed her up Black Currant Tart
49. Agnolotti Frogs Legs with Romesco Sauce Veal Cheek with Aioli and Gnocchi Gorgonzola Soufflé in a Port Poached Pear with Port Sorbet
50. Game Hen Terrine with Puy Lentils Sole Normande Cr ê pe Cake with Apples and Caramel Ice cream
53. Those that made it to the finish line Notice that it was taken at almost the exact same time as the picture on the first day
54. Duane (‘s World) Bunch He came to us from St. Martin. Here he is lifting up two glasses as he usually made sure that he sat by an empty place setting to reap the rewards He is an avid fisherman He got engaged at the end of the program and plans to cook on high end yachts The only person in the class who could clean the hood without a stepstool
55. Tully Cox Originally from the east coast. He comes from the world of graphic design. Like many that get the food bug, it is all he can think about. I particularly appreciated his attention to keeping hot line spotless. His sense of discipline and attention to detail will take him far in the food world.
56. Ron Farinelli He’s been a police officer, a prison guard and a driver of hazardous material living in Wyoming Quite a character with a slightly warped sense of humor, which will suit him perfectly in the restaurant world
57. Linda Fitzpatrick She is a tough cookie She has good cooking skills and don’t underestimate her It is always rewarding to see career changers take to this craft with passion Go girl! (OK young lady)
58. Gian Luigi Frau Is a fairly new import from Italy. Born in Torino and spent most of his time in Florence working as a bartender and waiter He asked many questions, always starting with “excuse me chef?” Gian Luigi is a very hard worker and passionate about food With his understanding of the front of the house and now his focus on the kitchen he will be a well rounded chef
59. Ashley Frederiksen Came to us from the army and every response was always “yes sir” or “no sir” which is always a welcome response She also had no problem taking a leadership position when she saw an opportunity to exercise it She was all over the Deep Plate presentation project She is a hard worker and has the right attitude to succeed in this industry
60. Alan Hubbard Was so reserved and kind of shy and certainly appeared to sometimes be on another planet Every once in a while he would surprise us and come up with an incredibly insightful question or response
61. Genevieve Marcelino I applaud Genevieve for taking on this program newly pregnant It is an intense program and also one where a lot of very nice and I imagine tempting wines are served with lunch Genevieve stuck with the program to the end and only had to leave a few times for pre-natal appointments I’m sure her baby will be a gourmet
62. Victoria (Veronica) McGuire Surprised us all We assumed she was just coming to culinary school to be a better home cook But it turned out she really did want to become a professional cook She really applied herself to the program Unfortunately she had to leave early to give attention to her family She’s moved to Maui and is thinking of getting into the restaurant business Mahalo
63. Shannon McClane Came to us from Texas A very strong student who was completely dedicated to her education I always misinterpreted her facial expressions I would be talking about a dish and it just looked like she was being pained by what I was saying She got engaged on the night before the last day of the program I hope he likes Christmas music
64. David Mendoza Extreme skier turned cook Spent a lot of time texting on his cell phone and when I would bust him on it he would always say “it’s not fair” He is heading back up to the mountains to ski and cook
65. Laura (Squeak) Montgomery Ron was paired with Laura for all 3 rotations and by the time she got to Hot Line Ron had figured out how to get her to believe anything he said. He, along with Duane would send her off to get various made up items, so that she would have to ask Chef Dale what it was This led to some pretty funny conversations We called her squeak (we had many other nicknames we considered) because she would make these series of squeaky little sneezes After graduation, her husband and her moved to Nebraska. We trust she is well there
66. Jordan Muraglia An outstanding student with such a strong sense of aesthetic He is ambitious as well with a desire to work at John Besh’s restaurant in New Orleans and then maybe go visit Roberto Solis in Mexico And then he would like to go work in Spain Viaje con dios and bueno suerte
67. Todd Somma When I saw Todd come in on the first day of school, I thought oh my God we got a live one Multiple piercings, African expanded ear lobe piercing, a healthy dose of tattoos and skin tight pants that looked like he melted into them but still managed to slide off his ass It turns out he is a really caring individual who is crazy about cooking. A super hard worker that is clearly motivated to become a great cook He is in the northeast looking for a great French Bistrot to work in
68. Laura (Lu) Stever Is a Registered Dietician from California I really think that Culinary School combined with an RD background is a winning ticket She is back in California trying to adjust to her boyfriend leaving for Nicaragua to join the Peace Corps Get in a kitchen girl You’ll be so busy you won’t have time to think
69. Jennifer (JT) Truel JT went from arranging organ transplants to an archeological dig and then decided she was going to follow her true passion cooking She is very bright with just the right amount of disdain for authority to get her in a little trouble Go gently JT
70. Gary (Gee Gee) Wong Ask him about his nickname Gee Gee is a really hard worker and if I would announce I needed something, the words would barely leave my mouth before he would be on his way to bring it to me He had me eat a cooked black egg, it tasted ok With French technique and a solid grasp of his cuisine of origin He should be very marketable