The document provides instructions for making a Mango Panna Cotta dessert. It first defines Panna Cotta as an Italian dessert made from sweetened cream thickened with gelatin. The document then includes a recipe for making a Mango Panna Cotta, listing the needed ingredients and step-by-step instructions. It finishes with rubrics for evaluating the final product based on organization, cleanliness, plating, taste, and other criteria.
The perfect bite-sized treat, these Petit Fours are lovely at parties, weddings, tea time, and more! A soft cake with raspberry jam and buttercream layered in-between and topped with a white chocolate coating, these petit fours are so delightful!
Home » Recipes » Desserts » Cakes » Petit Fours
Petit Fours
Published: April 29, 2021 · Modified: Apr 29, 2021 by John Kanell
This post may contain affiliate links. Please read our disclosure policy.
The perfect bite-sized treat, these Petit Fours are lovely at parties, weddings, tea time, and more! A soft cake with raspberry jam and buttercream layered in-between and topped with a white chocolate coating, these petit fours are so delightful!
Overhead view of a serving platter of petit fours beside a plate with three.
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These petit fours are a versatile dessert as they are welcome at everything from baby showers to birthday parties. They are delightful served alongside afternoon tea sandwiches. They have a reputation for being a fussy dessert as they’re so small and delicate, but the cakes are actually quite simple! There’s nothing overly technical here, and my step by step photos and tips make it super easy to create them yourself. Be prepared to impress your guests after whipping up a batch of these lovely petit fours.
The perfect bite-sized treat, these Petit Fours are lovely at parties, weddings, tea time, and more! A soft cake with raspberry jam and buttercream layered in-between and topped with a white chocolate coating, these petit fours are so delightful!
Home » Recipes » Desserts » Cakes » Petit Fours
Petit Fours
Published: April 29, 2021 · Modified: Apr 29, 2021 by John Kanell
This post may contain affiliate links. Please read our disclosure policy.
The perfect bite-sized treat, these Petit Fours are lovely at parties, weddings, tea time, and more! A soft cake with raspberry jam and buttercream layered in-between and topped with a white chocolate coating, these petit fours are so delightful!
Overhead view of a serving platter of petit fours beside a plate with three.
2866
SHARES
Share
Pin it
Reddit
Jump to Recipe Print Recipe
These petit fours are a versatile dessert as they are welcome at everything from baby showers to birthday parties. They are delightful served alongside afternoon tea sandwiches. They have a reputation for being a fussy dessert as they’re so small and delicate, but the cakes are actually quite simple! There’s nothing overly technical here, and my step by step photos and tips make it super easy to create them yourself. Be prepared to impress your guests after whipping up a batch of these lovely petit fours.
The perfect bite-sized treat, these Petit Fours are lovely at parties, weddings, tea time, and more! A soft cake with raspberry jam and buttercream layered in-between and topped with a white chocolate coating, these petit fours are so delightful!
Home » Recipes » Desserts » Cakes » Petit Fours
• 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
The perfect bite-sized treat, these Petit Fours are lovely at parties, weddings, tea time, and more! A soft cake with raspberry jam and buttercream layered in-between and topped with a white chocolate coating, these petit fours are so delightful!
Home » Recipes » Desserts » Cakes » Petit Fours
Petit Fours
Published: April 29, 2021 · Modified: Apr 29, 2021 by John Kanell
This post may contain affiliate links. Please read our disclosure policy.
The perfect bite-sized treat, these Petit Fours are lovely at parties, weddings, tea time, and more! A soft cake with raspberry jam and buttercream layered in-between and topped with a white chocolate coating, these petit fours are so delightful!
Overhead view of a serving platter of petit fours beside a plate with three.
2866
SHARES
Share
Pin it
Reddit
Jump to Recipe Print Recipe
These petit fours are a versatile dessert as they are welcome at everything from baby showers to birthday parties. They are delightful served alongside afternoon tea sandwiches. They have a reputation for being a fussy dessert as they’re so small and delicate, but the cakes are actually quite simple! There’s nothing overly technical here, and my step by step photos and tips make it super easy to create them yourself. Be prepared to impress your guests after whipping up a batch of these lovely petit fours.
The perfect bite-sized treat, these Petit Fours are lovely at parties, weddings, tea time, and more! A soft cake with raspberry jam and buttercream layered in-between and topped with a white chocolate coating, these petit fours are so delightful!
Home » Recipes » Desserts » Cakes » Petit Fours
Petit Fours
Published: April 29, 2021 · Modified: Apr 29, 2021 by John Kanell
This post may contain affiliate links. Please read our disclosure policy.
The perfect bite-sized treat, these Petit Fours are lovely at parties, weddings, tea time, and more! A soft cake with raspberry jam and buttercream layered in-between and topped with a white chocolate coating, these petit fours are so delightful!
Overhead view of a serving platter of petit fours beside a plate with three.
2866
SHARES
Share
Pin it
Reddit
Jump to Recipe Print Recipe
These petit fours are a versatile dessert as they are welcome at everything from baby showers to birthday parties. They are delightful served alongside afternoon tea sandwiches. They have a reputation for being a fussy dessert as they’re so small and delicate, but the cakes are actually quite simple! There’s nothing overly technical here, and my step by step photos and tips make it super easy to create them yourself. Be prepared to impress your guests after whipping up a batch of these lovely petit fours.
The perfect bite-sized treat, these Petit Fours are lovely at parties, weddings, tea time, and more! A soft cake with raspberry jam and buttercream layered in-between and topped with a white chocolate coating, these petit fours are so delightful!
Home » Recipes » Desserts » Cakes » Petit Fours
• 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
Food Styling Project Presentation 2013. Please note accompanying teaching notes are not included and remain the intellectual property of Eleanor-Jayne Browne.
All the description about Japanese food ...tools and equipment and herbs and spices used in JApanese Cuisine............................................................
Everything one needs about one of the most and emerging cuisine of the world. Very Informative for the Students of Bachelor Level
Feel Free to contact at eveelmesh@gmail.com in case of any query
Ever wanted to host the perfect dinner party and have no idea what to serve? Watch this slideshow to learn how to make all this delicious food. We've done everything for you including the shopping list. Save yourself time, sit back with a coffee and enjoy watching our slideshow.
Healthy cakes pack with plant base and nutrient based recipe for your family. Use it to to give crunchy taste of your veges with very friendly instructions.
Food Styling Project Presentation 2013. Please note accompanying teaching notes are not included and remain the intellectual property of Eleanor-Jayne Browne.
All the description about Japanese food ...tools and equipment and herbs and spices used in JApanese Cuisine............................................................
Everything one needs about one of the most and emerging cuisine of the world. Very Informative for the Students of Bachelor Level
Feel Free to contact at eveelmesh@gmail.com in case of any query
Ever wanted to host the perfect dinner party and have no idea what to serve? Watch this slideshow to learn how to make all this delicious food. We've done everything for you including the shopping list. Save yourself time, sit back with a coffee and enjoy watching our slideshow.
Healthy cakes pack with plant base and nutrient based recipe for your family. Use it to to give crunchy taste of your veges with very friendly instructions.
It is very important to find right juicing recipes. By right techniques we can gain every nutrition value in fruits and vegetables taken. Visit my juicing recipes site to explore excellent juice recipes. http://www.myjuicingrecipes.net
The sirtfood diet recipe book a healthy lifestyle for weight loss gauranshsharma6
EAT TASTY FOOD WHILE ON DIET !
Best diet plan of healthy food recipes for weight loss
this easy healthy food recipes that taste good make you eat everyday
Today is your lucky day!
I’m going to give you 27 of my favorite desserts recipes that will have your mouth watering in no time.
Even though you’ll be able to eat all the sweets you want once you’ve complete the Diabetes Free Program, eating clean is still a good idea. Not only will it prevent you from becoming diabetic again, it will also help you keep the weight off.
These recipes were specifically made with diabetics in mind, yet they’re still delicious. So yummy that even your kids won’t be able to tell they aren’t packed with junk.
I’m going to give you 27 of my favorite desserts recipes that will have your mouth watering in no time.
Even though you’ll be able to eat all the sweets you want once you’ve completed the Diabetes Free Program, eating clean is still a good idea. Not only will it prevent you from becoming diabetic again, it will also help you keep the weight off.
These recipes were specifically made with diabetics in mind, yet they’re still delicious. So yummy that even your kids won’t be able to tell they aren’t packed with junk.
I’ve worked hard to make sure they are easy to make and use ingredients many of us already have in the kitchen.
I hope you enjoy these treats as much as I do. Share them with your friends, family, and non-diabetics too.
I can’t wait to hear all the Mmm’s once you’ve tried one of my delicious 27 desserts.
Enjoy!!
10 Low Carb Diet Dessert Recipes That Won't Expand Your WaistlineSusan Campbell
Are you looking to improve your health, feel better, and have more energy? Are you currently following a Low-Carb Diet and looking for heavenly dessert recipes that won’t expand your waistline?
Here are 10 of the most delicious Low Carb Diet dessert recipes that won't expand your waistline and won't sabotage your diet. You can now enjoy your favorite desserts without sacrificing a lot on your diet.
Here are the few recipes included:
Low Carb Coconut Cream Pie
Low Carb Zucchini Brownies
Low Carb Cherry Cobblers
and a lot more!
Sign Up for Free Weight Loss Starter Kit: http://goo.gl/VZxIOs
#desserts #recipes #lowcarb #diet
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
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
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.
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
8. MANGO PANNA COTTA RECIPE
• Materials Needed for the Panna Cotta
• Cooking materials (stove, saucepan, mixing spoon)
• Small glass or your choice
• Ingredients
• For the Panna Cotta
• 200 ml whipping cream or heavy cream
• 1 cup of evaporated milk
• 4 tbsp of sugar
• few drops of vanilla extract
• ¼ cup of hot water
• 2 tsp of knox gelatin
9. MANGO PANNA COTTA RECIPE• Materials Needed for the Mango Puree
• Utility Tray
• Blender
• Small spoon and white plate for presentation
• Spoon
• Cutting board for fruit
• Measuring spoon
• Ingredients For the Mango Puree
• 2 ripe mangos
• 2 tbsp of sugar
• 1 tsp of gelatin
• 2 tbsp of hot water
• Mint leaves (or any garnish like caramel or cookies/biscuit related to the dessert itself)
10. MANGO PANNA COTTA RECIPE• Procedures
• Add the cream, milk, and sugar to a saucepan. Bring it to a simmer while stirring
constantly. Remove it from the heat and allow it to cool.
• While cooling, dissolve gelatin in ¼ cup of hot water. Pour the gelatin mixture into the
cream mixture and stir until it's well combined.
• Pour equal amounts of the mixture into the glasses or containers of your choice, and
place them in the fridge for 2 hours to set.
• After the mixture has set, slice up 2 mangoes, remove the flesh with a spoon, and place it
in a blender. Add in 2 tbsp sugar and pulse until a puree forms.
• Dissolve another teaspoon of gelatin in 2 tbsp of hot water and pour it into the mango
puree.
• Add about ½ inch of the puree over the panna cotta, place it back in the fridge, and allow
it to set for half an hour or so.
• Garnish, serve and enjoy your Mango Panna Cotta
11. RUBRICS Integrated with 5S
CRITERIA SPECIFICATION
VERY
EVIDENT
EVIDENT
NOT
EVIDENT
SEIRI
There should be no unnecessary items
on the workplace
5 3 1
SEITON/MISE EN PLACE
Systematize your ingredients and tools
and ingredients
5 3 1
SEISO
Workplace must be clean and shiny
before, during and after work.
5 3 1
SEIKETSU/SANITATION
FOR FOOD SAFETY
Wearing of PPE, washing hands,
trimmed nails and no accessories.
5 3 1
CLEAN and CREATIVE
PLATING
Clean plating and creative appearance
of the output with garnish
5 3 1
TASTE 5 3 1
TOTAL 30