Pasta originated in China over 1,000 years ago. While Marco Polo did introduce noodles to Italy, Italians were already making pasta before then. Pasta is made from flour and water that is rolled out and cut or shaped. There are many varieties of pasta shapes from spaghetti to stuffed pastas. Pasta is versatile and can be served with sauce, in salads, or in soups. Italians have a strong cultural connection to pasta, even having a pasta museum.
Powerpoint presentation of "Sauces" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Powerpoint presentation of "Sauces" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
A important presentation about pasta for bachelors level presentation if you are presenting in your class. jus chaNge the cover Page.....
Contents:
-Pasta and noddles
-making of pasta
-types of fresh and dry pasta
-intresting Facts
-Matching pasta with sauce
Thank you
Powerpoint presentation of "Pasta" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
• Sauces
• “The sauce is to culinary art what grammar is to language.”
• Gastronomer
• Presented by:
• Manjeet Nehra(16)
• Mudit Grover(18)
• Sauces
Sauces are liquid or semi-liquid mixtures.
Sauces are liquid that has been thickened by either:
Egg yolks
Roux
Cornflour , Arrowroot or Starch
Reducing cooking liquor or stock.
• Importance of Sauces
Enhances flavours.
Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.
Enhances nutritional value of food.
Provides moisture , colour & shine to the food.
• Chef De Saucier
Responsible for most of the sauces made in the kitchen of the Hotels.
He holds the one of the most demanding jobs of the kitchen in Hotels.
• Sauce Boats
A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is
served in this sauce
boat in 5* Hotels.
• Basic Sauces
These are the Six Basic types of Sauces originated from French Cuisine.
• White Sauce
Also known as “Bechamel Sauce.”
Prepared with white Roux & mildly flavoured with onion.
Can be used as an ingredient in baked pasta recipes.
Some of the basic derivatives are
Cheese Sauce
Mustard Sauce
• Veloute
Prepared from light brown roux and stock.
It get it’s name from the type of stock used.
Ex : Fish Stock & Blond roux-Chicken veloute
Some of the basic Derivaitives are
Caper Mutton Velloute
Aurore Chicken Veloute
• Hollandaise
Warm yellow and rich sauce.
An emulsion of butter , lemmon juice , and egg yolk.
Particularly delicious on seafood, vegetables and eggs.
Some of the basic derivatives are
Noisette
Mustard
• Tomato Sauce
A Red kitchen Sauce.
This type of sauce may be referred to as Coulis.
Served with “Pasta” , “Eggs” , “Fish” & “Meat”.
Some of the basic derivatives are
Tomated Chaudfroid
Barbecue
• Brown Sauce
Also known as Espagnole sauce.
Made from Brown Roux and Brown Stock.
Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.
Some of the basic derivatives are
Lyonnaise
Robert
• Mayonnaise
Basic cold sauce.
Used as a salad dressing.
Also used as a shiny flavourful coating to decorate cold dishes.
Basic derivative is
Chantilly
Thank You
A important presentation about pasta for bachelors level presentation if you are presenting in your class. jus chaNge the cover Page.....
Contents:
-Pasta and noddles
-making of pasta
-types of fresh and dry pasta
-intresting Facts
-Matching pasta with sauce
Thank you
Powerpoint presentation of "Pasta" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
• Sauces
• “The sauce is to culinary art what grammar is to language.”
• Gastronomer
• Presented by:
• Manjeet Nehra(16)
• Mudit Grover(18)
• Sauces
Sauces are liquid or semi-liquid mixtures.
Sauces are liquid that has been thickened by either:
Egg yolks
Roux
Cornflour , Arrowroot or Starch
Reducing cooking liquor or stock.
• Importance of Sauces
Enhances flavours.
Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.
Enhances nutritional value of food.
Provides moisture , colour & shine to the food.
• Chef De Saucier
Responsible for most of the sauces made in the kitchen of the Hotels.
He holds the one of the most demanding jobs of the kitchen in Hotels.
• Sauce Boats
A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is
served in this sauce
boat in 5* Hotels.
• Basic Sauces
These are the Six Basic types of Sauces originated from French Cuisine.
• White Sauce
Also known as “Bechamel Sauce.”
Prepared with white Roux & mildly flavoured with onion.
Can be used as an ingredient in baked pasta recipes.
Some of the basic derivatives are
Cheese Sauce
Mustard Sauce
• Veloute
Prepared from light brown roux and stock.
It get it’s name from the type of stock used.
Ex : Fish Stock & Blond roux-Chicken veloute
Some of the basic Derivaitives are
Caper Mutton Velloute
Aurore Chicken Veloute
• Hollandaise
Warm yellow and rich sauce.
An emulsion of butter , lemmon juice , and egg yolk.
Particularly delicious on seafood, vegetables and eggs.
Some of the basic derivatives are
Noisette
Mustard
• Tomato Sauce
A Red kitchen Sauce.
This type of sauce may be referred to as Coulis.
Served with “Pasta” , “Eggs” , “Fish” & “Meat”.
Some of the basic derivatives are
Tomated Chaudfroid
Barbecue
• Brown Sauce
Also known as Espagnole sauce.
Made from Brown Roux and Brown Stock.
Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.
Some of the basic derivatives are
Lyonnaise
Robert
• Mayonnaise
Basic cold sauce.
Used as a salad dressing.
Also used as a shiny flavourful coating to decorate cold dishes.
Basic derivative is
Chantilly
Thank You
this power point slide have been made up for ours diploma of hospitality management for Homlesglen Glen Institute in Australia,.
upload by jr.chalmer@gmail.com.
Extensive Collection of Italian Pasta from ItalyMax Ander
Pasta is a major food of traditional Italian cuisine and integrant part of Italy's food history. Choose your favorite Italian Pasta from a extensive collection of traditional Italian pasta and sauces, including Fusilli, penne rigate, cappelli penne, riccioli, mista corta, spaghetti, linguine, fettuccine, orecchiette pasta and many more.
The staple food of Italian cuisine, pasta is a world favorite. Whether you’re in Europe, or Asia – you’ll find pasta lovers everywhere.
Here are some types of pasta – and check out how you can use these varieties to create delectable pasta dishes for you and your family!
11 Facts You Probably Didn't Know About PastaJodie Harper
Pasta has been a staple in the Canadian diet for generations, and you probably think you know all there is to know about pasta, right? Wrong! Here are 11 fun facts you probably didn't know about these delicious Italian noodles — including *spoiler alert* the fact that Italy wasn't even the first country where pasta was enjoyed. Shared by: http://rasacatering.sg/
Overview on PASTA gives details on types and its cooking method. pasta sauce and the preparation method is defined in detail. Storage of pasta and the service procedure is defined in detail.
It is eaten with great relish all over the world. Macaroni: Macaroni is a tube-shaped pasta and is the most famous elbow macaroni of its kind worldwide Another unique and delicious form of pasta is called fettuccine, which is very popular in Roman and Tuscan cuisine. This straight and solid form of fettuccine is usually made from flour and eggs. This form of pasta is most popular in Pakistan after Italy. Which is eaten with roasted chicken legs and white sauce
Everyone loves Italian food for its varying flavour profiles, fresh ingredients, and a delightful eating experience. Coming from a land that is known for its warm and welcoming nature towards guests and their hearty love for food, these food items have actually gained a lot of popularity around the world.
Journey across the world exploring street food from different countries. Explore the delicacies that drives the cities across the globe. A mouth watering presentation by PresentationGFX.com
Grapes are the necessary thing for making a Good Wine..
If you don't have knowledge of Grape than you are drinking Wine.
If you have grapes knowledge than you are drinking Grape.
IIHM JAIPUR
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
3. Introduction
P asta
in th e W est
(e.g. Italy , E n glan d, F ran ce,
A ustralia, etc.)
N o o d les
in A sia
(e.g . Japan, C h in a, M alay isia,
S in gapore, etc)
P asta
is m ade f rom flour and w ater.
4. The Chinese first started eating noodles
about 1,000 years ago. Many people
believe that Marco Polo, the famous
Italian explorer, first took noodles from
China to Italy. However, we now know
that the Italians were already making
pasta before that. Italian sailors travelled a
long way to look for business. They
needed food that would keep fresh for a
long time. So they learned how to dry
pasta.
6. History of Pasta - 2
Pasta
Italian sailors
travelled a long way
for business.
7. Pasta is still made in the same way
today, with flour and water. It is then
rolled out and cut into shapes.
Sometimes other things are added to
change the colour. You can find
green, red and black pasta, made
with vegetables, tomatoes and even
squid ink!
9. The most popular kind of pasta is spaghetti. However,
there are many other sizes and shapes of pasta.
Some look like hats, pillows, ears, worms or bows.
Some are stuffed with meat, seafood, vegetables
and cheese. One type of pasta is called ‘angel hair’
because it is very thin, like hair. Have you ever
eaten ‘angel hair’ pasta?
10. Types of Pasta
1 2
3
4 5
6
‘Bows’ pasta
Spaghetti
‘Ears’ pasta
‘Pillows’ pasta ‘Angel hair’
‘Worms’ pasta
7
‘Hats’ pasta
11. We cook pasta in boiling water until it is soft.
Then we can mix it with a sauce or eat it cold
in a salad. Sometimes we put pasta in soup.
13. Pasta tastes delicious and it is also very good for
us. A lot of people love pasta but the Italians
love it the most. They love it so much that
they have a museum just for pasta!