Breads Around the World
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This document provides descriptions of various types of breads from around the world. It includes pocket bread from the Middle East, potato flatbread from Scandinavia, Asian noodle dumplings, Polish donuts, Mexican tortillas, Italian calzones, British scones, Indian naan, French croissants, puffy flatbread from Asia, matzo from Jewish traditions, Native American cornbread, Australian damper, and Moroccan bread used to scoop up meals.
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The document provides details on the courses that make up a traditional French classical menu, including:
1) Hors d'oeuvres which are appetizers served before the meal, including seafood cocktails, grapes, melon, and caviar.
2) Soups which can be thick or thin, and are served with bread.
3) Eggs dishes like omelettes.
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5) Fish courses featuring dishes like salmon and sole.
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soup is a liquid food consisting of meat , seafood, vegetables, cereals or poultry. types of soups thin soups,thick soups,special and national soups.
consommes
broths
purees
bisques
coulis
veloutes
chowders
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the history of chips.pptx
Potato chips (crisps) are very thin slices of potatoes (1–1.5mm) which have been deep-fried at around 180°C until they were dry and brittle, with a finished moisture concentration of 1.3–1.5% to ensure stability of crispness in the product.
Sonoma bread 20140617
This document provides information about Sonoma Bread and their sourdough bread making process. It discusses what makes Sonoma bread special including using a natural starter with no commercial yeast. It describes the starter, ingredients, and long process of feeding and fermenting the starter over multiple days before shaping, proofing, and baking the loaves. The document also discusses various types of grains and flour used in Sonoma breads like spelt, rye, kamut and the health benefits of each. It provides details on specific bread varieties sold at Sonoma.
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prepare sandwiches weeks 1-3 .pptx.pdf
This document provides information and instructions for preparing sandwiches. It discusses the basic components of a sandwich including the structure or base (bread), moistening agent, and fillings. It then describes various tools and equipment used in sandwich making. Specific types of breads, spreads, and fillings are outlined. Guidelines for sanitary practices when preparing sandwiches to prevent foodborne illness are also presented.
Advance Baking 15 (petit fours).pptx
Petit fours are small bite-sized pastries or cakes that originated in 18th century France. They are typically one to three bites in size and can be made of ingredients like cake, cookies, meringues, or chocolate. Petit fours are often decorated or topped with items like icing, glaze, or fondant. There are many traditional and modern varieties of petit fours that can be made using ingredients like hazelnuts, almonds, pistachios, or fillings like ganache, buttercream, or coconut cream.
Getting To Know The Different Types Of Bread
There are many different kinds of bread out there, each one having its own specific features and characteristics. Different cultures all over the world have their own tastes in bread and how they like to eat the product.
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Breads Around the World
- 3. •Pocket bread •Middle Eastern •Round, flat & hollow
- 4. •Flat bread •Made from mashed potatoes, flour and liquid •Fried on a griddle •Scandinavian
- 5. • Noodle dough dumplings from Asia • Filled and boiled in soup or fried
- 6. • Chewy, baked roll with a hole • Often eaten with cream cheese • Brought to America by Polish immigrants
- 7. •Thin, flat rounds •Fried on a hot griddle •Made from corn or flour •Originated in Mexico
- 8. •Popular Italian pie •First made as a way to use leftover bread dough
- 9. •Big, thick triangles •Similar to biscuits •British quickbread •Customary to be eaten with tea
- 10. •Flat, chewy rounds of bread •Often served with cheese & tomato or butter •From India
- 11. •Small rounds of bread •Fried in hot oil
- 12. •Flaky, tender crescent-shaped rolls •A staple of French bakeries
- 13. *Popular in West, Central and South Asia *Round, flat, puffy bread *Cooked on a flat, hot griddle
- 14. *A flatbread made without yeast *Hebrews ate it to remember the Passover holiday *Similar to a cracker
- 15. *Native Americans made this bread from ground corn *Baked in a skillet *Thousands of years old
- 16. *Made by Australian cowboys *Flour, water, and a pinch of salt *Baked in hot ash or over a campfire
- 17. *Round flattish loaf *Lots of crust *From Morocco *Scoop up meal using this bread