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This document outlines some key aspects of French cuisine, including common French foods like baguettes, escargot, and croissants. It discusses how the French take great pride in their culinary traditions, with cooking being an essential part of French culture. France also has many distinct regional cuisines, each with their own characteristic foods. The document provides examples of popular French dishes and cooking methods like braising, flambéing, grilling, poaching, and sautéing.
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French cuisine
French cuisine is known for dishes like escargot, ratatouille, macaron, and croissant. Popular food outlets in France include Deli France, Poulet, and Paris Baguette. The French have high culinary standards and traditions that involve using various sauces and gravies as well as sophisticated cooking methods like grilling, flambeing, braising, poaching, and sauteing to produce healthy meals.
Fce (1)
This document outlines some key aspects of French cuisine, including common French foods like baguettes, escargot, and croissants. It discusses how the French take great pride in their culinary traditions, with cooking seen as an essential part of French culture. France also has diverse regional cuisines, and the document provides examples of popular French dishes and cooking methods like braising, flambéing, grilling, poaching, and sautéing.
Hors D’oeuvres
The document provides information and guidelines for preparing different types of hors d'oeuvres. It discusses cold hors d'oeuvres such as canapés and their components. It also covers hot hors d'oeuvres and factors to consider like temperature control and ease of eating. Other hors d'oeuvres mentioned include dips, crudité and cheese platters, and raw bars. The document concludes with tips for assembling, serving, and replenishing hors d'oeuvres, whether using a butler or buffet style.
testing out site
This document provides an overview of a classical cuisine course, including expectations, topics to be covered, and recipes. The course will focus on classical techniques and traditions as well as exploring culinary sectors and management. Students will learn about the historical development of the chef's uniform and prepare classical French dishes like baguette, liver parfait, frog legs Provencal, and chocolate soufflé. Guest presenters will provide lectures on additional topics like sauces and condiments. Thorough preparation and organization are emphasized for successful labs.
Limito company presentation
The Limito company was established in 2004 in Gdańsk. In the relatively short time the company became one of the leading suppliers of Norwegian salmon and other fishes and seafood in Poland.
In early March 2012, at the newly built factory of Limito in Grudziadz the first production was launched. This is one of the most modern plants in Europe. The providers of technology systems to the plant in Grudziadz were among others world leaders such as Marel Food Systems (fish processing lines from raw to finished product), Innova system (software for intelligent control of production) and Multivac (packaging machines).
We successfully export our products to the countries in Europe, Asia and Australia. The core of our offer is the Norwegian salmon in various forms: smoked, fresh and frozen. In addition to our own brand, we have also private brands in our offer.
Lo 5
This document provides instructions for storing petits fours. It states that petits fours should be stored at the correct temperature and conditions to maintain their quality, appearance and freshness. It also notes that different kinds of receptacles can be used for storing petits fours and tips are provided on how to properly display them.
The gastronomy of baix empordà
Baix Empordà is a region in Catalonia known for its wine production and seafood dishes. Some key points:
1) The region has several vineyards growing white and red grape varieties used in Empordà DO wines. Winemaking in the region dates back to the Greeks in 600 BC.
2) A typical seafood dish is fish suquet, made with scorpion fish or gurnard cooked with garlic, tomato, and potato in a broth.
3) Escalivada is a dish of roasted and peeled vegetables like peppers, eggplant, and tomatoes dressed with olive oil.
4) The region promotes local foods like rice, crayfish, and garoin
Grow Your Own, Nevada! Spring 2012: Preserving your harvest
Grow Your Own, Nevada! Spring 2012: Preserving your harvestUniversity of Nevada Cooperative Extension
This document provides instructions for safely canning fruits and vegetables at home. It discusses determining if foods are high or low acid, adjusting processing times based on altitude, cleaning and preparing canning equipment, filling jars and processing in a water bath canner, and storing canned goods. Proper acidity levels, altitude adjustments, clean equipment and following tested recipes are emphasized to ensure safe home canning.Recommended
French cuisine
French cuisine is known for dishes like escargot, ratatouille, macaron, and croissant. Popular food outlets in France include Deli France, Poulet, and Paris Baguette. The French have high culinary standards and traditions that involve using various sauces and gravies as well as sophisticated cooking methods like grilling, flambeing, braising, poaching, and sauteing to produce healthy meals.
Fce (1)
This document outlines some key aspects of French cuisine, including common French foods like baguettes, escargot, and croissants. It discusses how the French take great pride in their culinary traditions, with cooking seen as an essential part of French culture. France also has diverse regional cuisines, and the document provides examples of popular French dishes and cooking methods like braising, flambéing, grilling, poaching, and sautéing.
Hors D’oeuvres
The document provides information and guidelines for preparing different types of hors d'oeuvres. It discusses cold hors d'oeuvres such as canapés and their components. It also covers hot hors d'oeuvres and factors to consider like temperature control and ease of eating. Other hors d'oeuvres mentioned include dips, crudité and cheese platters, and raw bars. The document concludes with tips for assembling, serving, and replenishing hors d'oeuvres, whether using a butler or buffet style.
testing out site
This document provides an overview of a classical cuisine course, including expectations, topics to be covered, and recipes. The course will focus on classical techniques and traditions as well as exploring culinary sectors and management. Students will learn about the historical development of the chef's uniform and prepare classical French dishes like baguette, liver parfait, frog legs Provencal, and chocolate soufflé. Guest presenters will provide lectures on additional topics like sauces and condiments. Thorough preparation and organization are emphasized for successful labs.
Limito company presentation
The Limito company was established in 2004 in Gdańsk. In the relatively short time the company became one of the leading suppliers of Norwegian salmon and other fishes and seafood in Poland.
In early March 2012, at the newly built factory of Limito in Grudziadz the first production was launched. This is one of the most modern plants in Europe. The providers of technology systems to the plant in Grudziadz were among others world leaders such as Marel Food Systems (fish processing lines from raw to finished product), Innova system (software for intelligent control of production) and Multivac (packaging machines).
We successfully export our products to the countries in Europe, Asia and Australia. The core of our offer is the Norwegian salmon in various forms: smoked, fresh and frozen. In addition to our own brand, we have also private brands in our offer.
Lo 5
This document provides instructions for storing petits fours. It states that petits fours should be stored at the correct temperature and conditions to maintain their quality, appearance and freshness. It also notes that different kinds of receptacles can be used for storing petits fours and tips are provided on how to properly display them.
The gastronomy of baix empordà
Baix Empordà is a region in Catalonia known for its wine production and seafood dishes. Some key points:
1) The region has several vineyards growing white and red grape varieties used in Empordà DO wines. Winemaking in the region dates back to the Greeks in 600 BC.
2) A typical seafood dish is fish suquet, made with scorpion fish or gurnard cooked with garlic, tomato, and potato in a broth.
3) Escalivada is a dish of roasted and peeled vegetables like peppers, eggplant, and tomatoes dressed with olive oil.
4) The region promotes local foods like rice, crayfish, and garoin
Grow Your Own, Nevada! Spring 2012: Preserving your harvest
Grow Your Own, Nevada! Spring 2012: Preserving your harvestUniversity of Nevada Cooperative Extension
This document provides instructions for safely canning fruits and vegetables at home. It discusses determining if foods are high or low acid, adjusting processing times based on altitude, cleaning and preparing canning equipment, filling jars and processing in a water bath canner, and storing canned goods. Proper acidity levels, altitude adjustments, clean equipment and following tested recipes are emphasized to ensure safe home canning.Japanese culinary tradition
Traditional Japanese cuisine is based around rice and miso soup with seasonal ingredients. Common side dishes include fish, pickled vegetables, and vegetables cooked in broth. Fish is often grilled or served raw as sashimi or in sushi. Seafood and vegetables are also tempura battered and deep fried. Meals combine steamed white rice with one or more main dishes like fish and side dishes, accompanied by soup and pickles.
Vietnamese culinary tradition ernest tan 2 e1
Vietnamese cuisine uses a combination of five fundamental tastes and fresh, healthy ingredients like fish sauce, shrimp paste, soy sauce, herbs, fruits and vegetables. Common dishes include nem ran, cha gio, banh mi and banh cuon. Cooking methods include frying for a crispy coating, stewing meats with herbs and seasonings in earthenware pots, and boiling vegetables to make healthy, fresh soup. Recommended Vietnamese restaurants in the area serve authentic cuisine and offer a taste of Vietnam.
French cuisine
French cuisine is known for dishes like escargot, ratatouille, macaron, and croissant. Popular food outlets in France include Deli France, Poulet, and Paris Baguette. The French have high culinary standards and traditions that involve using various sauces and gravies as well as sophisticated cooking methods like grilling, flambeing, braising, poaching, and sauteing to produce healthy meals.
Japanese cultures fce project
Japanese cuisine is based on steamed white rice served with main dishes and sides like soup and pickles. A typical meal consists of one soup and three sides. Tonkatsu is a breaded and deep fried pork cutlet often served with cabbage. Tempura involves seafood or vegetables battered and deep fried. Sukiyaki is a Japanese hot pot where thinly sliced beef and vegetables are simmered at the table. Popular cooking methods include aemono, where ingredients are mixed with soy sauce and other sauces and served in small quantities.
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Chapter 5 Being an Informed Consumer
This document discusses being an informed consumer. It defines key terms like consumer and goods/services. It outlines the rights and responsibilities of consumers, including the right to safety, choice, and seeking redress. The document explains how to give feedback or complaints and steps to take if redress is unsuccessful, such as contacting the Consumers Association of Singapore. It also discusses lemon laws that protect against defective goods.
Korean culinary traditions bonnie lingsu 2e1
Rice is a staple in most Korean meals, with each person receiving their own bowl of rice and soup or stew. Meat, seafood or tofu are common main dishes or side dishes shared among the family. Side dishes are often salted, pickled, or fermented and spicy, featuring ingredients like kimchi, gochujang chili paste, soy sauce, garlic and ginger. Soups and stews are served very hot while some side dishes are at room temperature. Popular Korean foods include kimbap, tteokbokki, kimchi, and samgyeopsal. Grilling and pan frying are common cooking methods that make use of sesame sauces. Fruit
Chapter 7 Advertising
This chapter discusses advertising, including its functions, forms, techniques, and strategies. It also covers checking advertisement claims and lists advantages and disadvantages. Specifically, it defines advertising as messages that provide information to the public on goods and services, with functions of attracting consumers and informing them. It identifies forms such as print, broadcast, and electronic media and techniques such as slogans, emotional appeals, celebrity endorsements, and sales/discounts. Finally, it advises verifying claims and notes that while advertising informs consumers, it can also mislead them or encourage unnecessary purchases.
Chapter 8 Methods of Payment
This document discusses various methods of payment, including cash, stored-value cards, debit cards, cheques, electronic transfers, credit cards, and hire purchase/installment plans. It outlines the advantages and disadvantages of each payment method, and provides guidance on responsible credit usage and determining the best payment method based on the cost and seller acceptance of the item being purchased.
Thai cuisine
The document discusses Thai cuisine, outlining some key culinary traditions that include fish sauce, lemongrass, chilli padi, lime leaves, and finger root. It then provides examples of popular Thai dishes such as ka nom jeen, mango rice, tom yum goong, pad Thai, and khao ka mu. Finally, it lists common Thai cooking methods like stir-frying, steaming, deep-frying, stewing, and grilling and includes a few local Thai restaurants.
Chapter 4 Food Culture
The document discusses Singapore's food culture, which has been influenced by different ethnic groups. It provides details on Chinese, Malay, Indian, Eurasian and other global culinary traditions, including common ingredients, cooking methods, dishes and dining etiquette. It also describes how fusion food and different dining experiences like fine dining, casual dining and fast food have developed in Singapore society.
French cuisine
French cuisine originated in France and is considered one of the world's most refined styles of cooking. It was codified in the 20th century by Georges Auguste Escoffier. French cuisine has been influenced by Italian cuisine as well as the cuisines of neighboring countries. It is known for its emphasis on quality local ingredients and regional variations. Popular French dishes include coq au vin and boudin blanc.
Salad of chesnuts
France has diverse geographies and climates that support a wide variety of local ingredients. French cuisine relies on fresh, high-quality ingredients prepared in less complicated recipes. Meals range from simple fare like bread, cheese, and wine to more elaborate multi-course affairs with specialty wines. Wine and cheese are common accompaniments, with wine considered an everyday part of meals rather than reserved for special occasions. French cooking can be broadly classified into three traditions: haute cuisine featuring cream sauces; cuisine nouvelle focusing on lighter, quicker preparations; and cuisine du terroir emphasizing regional specialties and rustic cooking using local ingredients.
What to know about french cooking
France has diverse geographies and climates that support local ingredients used in French cuisine. French meals range from simple, like bread and cheese with wine, to elaborate multi-course affairs often accompanied by wine and cheese. French cooking is broadly classified into haute cuisine using cream sauces, cuisine nouvelle using lighter methods, and cuisine du terroir focusing on regional specialties.
French-Cuisine.pptx
This document provides information about French cuisine, including its history, characteristics, regional cuisines, influences, differences between nouvelle cuisine and haute cuisine, and popular French dishes. It discusses how French cuisine originated in France and is characterized by rich and flavorful ingredients balanced with butter, cream, herbs and spices. It also outlines the historical development of French cooking from medieval times to modern haute cuisine.
French cuisine
French cuisine originated in France and was later codified by Georges Auguste Escoffier in the 20th century. French food is diverse due to France's varied geography and history. Meals can range from simple fare like bread and wine to elaborate affairs involving multiple courses over several hours. Regional influences on French food include local ingredients, neighboring countries, history, and immigration. Common cooking styles are classical French, haute cuisine, cuisine nouvelle, and cuisine du terroir focused on regional specialties. Key ingredients in French meals include bread, wine, cheese, and a structured meal typically involves a breakfast, lunch, and dinner consisting of multiple courses.
french cuisine.pptx
The document discusses French cuisine, including:
- The French enjoy foods like escargot and frog's legs and place importance on food presentation.
- French meals typically have four parts and lunches last at least two hours, with wine being as important as the food.
- Some regional French dishes include crêpes from Brittany and cheeses, of which France produces over 300 kinds.
- A typical French breakfast includes a croissant and bread, while other meals are served in courses starting with soup and ending with pastries for dessert. Wine is often provided with meals in France.
Chapter 33 the cooking of provencial france
This document provides an overview of provincial French cooking by region, describing key ingredients and dishes representative of each region. It discusses the eleven culinary regions of France, including Brittany known for crepes and seafood, Normandy renowned for dairy products, Champagne known for sparkling wine, and Provence featuring olive oil, garlic and tomatoes in its cuisine. It also covers bread, soups, fish, poultry, meat, cheese and desserts commonly found in provincial French cooking.
French Cuisine
The document summarizes key aspects of French cuisine, including that the French enjoy foods like escargot and frog's legs. Presentation of food is also important in French cuisine. French meals typically have four parts and lunches last at least two hours. Wines are as important as meals to the French. Some additional facts provided are that crêpes originated from Brittany, France produces over 400 types of cheeses and more than 1,000 varieties can be found in stores, and hot chocolate is popular though the French drink it from bowls.
Moist methods of cooking food
This document discusses various moist cooking methods including poaching, boiling, braising, stewing, and steaming. It provides details on how each method works, suitable foods to use with each method, and purposes of the different moist cooking techniques. Moist cooking methods involve cooking foods in water or flavored liquids and include techniques like poaching, simmering, boiling, steaming, braising, and stewing.
Gueridon Service
This document discusses gueridon service, which involves preparing dishes at a mobile trolley near guests' tables. It describes different types of gueridon trolleys like hors d'oeuvre, salad, food preparation, and liqueur trolleys. Equipment used includes flare lamps, gas stoves, chafing dishes, and carving boards. Safety, food handling, preparation techniques, and sample dishes are also outlined. The advantages are personalized service and skills demonstration, while limitations include slower service and higher costs.
02.portuguese cuisine bélgica
Portuguese cuisine has strong Mediterranean influences with a variety of spices and herbs used. Olive oil is a staple in cooking and flavoring meals. Traditional breakfasts include bread, ham, cheese and coffee. Lunch and dinner usually include soup and dessert and are served later in the day. Popular dishes include grilled sardines, Portuguese stew with meats and vegetables, cod stew, and tripe dishes in Porto. Vegetables like tomatoes, cabbage and potatoes are commonly used. Soups made from vegetables are also popular. Wine, especially Port and Madeira, commonly accompany meals. Pastries often originated from convents and include custard tarts, rice pudding and cakes.
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Japanese culinary tradition
Traditional Japanese cuisine is based around rice and miso soup with seasonal ingredients. Common side dishes include fish, pickled vegetables, and vegetables cooked in broth. Fish is often grilled or served raw as sashimi or in sushi. Seafood and vegetables are also tempura battered and deep fried. Meals combine steamed white rice with one or more main dishes like fish and side dishes, accompanied by soup and pickles.
Vietnamese culinary tradition ernest tan 2 e1
Vietnamese cuisine uses a combination of five fundamental tastes and fresh, healthy ingredients like fish sauce, shrimp paste, soy sauce, herbs, fruits and vegetables. Common dishes include nem ran, cha gio, banh mi and banh cuon. Cooking methods include frying for a crispy coating, stewing meats with herbs and seasonings in earthenware pots, and boiling vegetables to make healthy, fresh soup. Recommended Vietnamese restaurants in the area serve authentic cuisine and offer a taste of Vietnam.
French cuisine
French cuisine is known for dishes like escargot, ratatouille, macaron, and croissant. Popular food outlets in France include Deli France, Poulet, and Paris Baguette. The French have high culinary standards and traditions that involve using various sauces and gravies as well as sophisticated cooking methods like grilling, flambeing, braising, poaching, and sauteing to produce healthy meals.
Japanese cultures fce project
Japanese cuisine is based on steamed white rice served with main dishes and sides like soup and pickles. A typical meal consists of one soup and three sides. Tonkatsu is a breaded and deep fried pork cutlet often served with cabbage. Tempura involves seafood or vegetables battered and deep fried. Sukiyaki is a Japanese hot pot where thinly sliced beef and vegetables are simmered at the table. Popular cooking methods include aemono, where ingredients are mixed with soy sauce and other sauces and served in small quantities.
Chapter 6 Smart Shopping
Smart shoppers gather information from various sources like advertisements, salespeople, reviews, and product labels to make informed purchase decisions. This chapter discusses different information sources and how to interpret product information. It also compares factors like price, quality, quantity, features, and packaging when evaluating products. Finally, it outlines different shopping methods like retail stores and online shopping, noting their respective advantages and disadvantages.
Chapter 5 Being an Informed Consumer
This document discusses being an informed consumer. It defines key terms like consumer and goods/services. It outlines the rights and responsibilities of consumers, including the right to safety, choice, and seeking redress. The document explains how to give feedback or complaints and steps to take if redress is unsuccessful, such as contacting the Consumers Association of Singapore. It also discusses lemon laws that protect against defective goods.
Korean culinary traditions bonnie lingsu 2e1
Rice is a staple in most Korean meals, with each person receiving their own bowl of rice and soup or stew. Meat, seafood or tofu are common main dishes or side dishes shared among the family. Side dishes are often salted, pickled, or fermented and spicy, featuring ingredients like kimchi, gochujang chili paste, soy sauce, garlic and ginger. Soups and stews are served very hot while some side dishes are at room temperature. Popular Korean foods include kimbap, tteokbokki, kimchi, and samgyeopsal. Grilling and pan frying are common cooking methods that make use of sesame sauces. Fruit
Chapter 7 Advertising
This chapter discusses advertising, including its functions, forms, techniques, and strategies. It also covers checking advertisement claims and lists advantages and disadvantages. Specifically, it defines advertising as messages that provide information to the public on goods and services, with functions of attracting consumers and informing them. It identifies forms such as print, broadcast, and electronic media and techniques such as slogans, emotional appeals, celebrity endorsements, and sales/discounts. Finally, it advises verifying claims and notes that while advertising informs consumers, it can also mislead them or encourage unnecessary purchases.
Chapter 8 Methods of Payment
This document discusses various methods of payment, including cash, stored-value cards, debit cards, cheques, electronic transfers, credit cards, and hire purchase/installment plans. It outlines the advantages and disadvantages of each payment method, and provides guidance on responsible credit usage and determining the best payment method based on the cost and seller acceptance of the item being purchased.
Thai cuisine
The document discusses Thai cuisine, outlining some key culinary traditions that include fish sauce, lemongrass, chilli padi, lime leaves, and finger root. It then provides examples of popular Thai dishes such as ka nom jeen, mango rice, tom yum goong, pad Thai, and khao ka mu. Finally, it lists common Thai cooking methods like stir-frying, steaming, deep-frying, stewing, and grilling and includes a few local Thai restaurants.
Chapter 4 Food Culture
The document discusses Singapore's food culture, which has been influenced by different ethnic groups. It provides details on Chinese, Malay, Indian, Eurasian and other global culinary traditions, including common ingredients, cooking methods, dishes and dining etiquette. It also describes how fusion food and different dining experiences like fine dining, casual dining and fast food have developed in Singapore society.
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French cuisine
French cuisine originated in France and is considered one of the world's most refined styles of cooking. It was codified in the 20th century by Georges Auguste Escoffier. French cuisine has been influenced by Italian cuisine as well as the cuisines of neighboring countries. It is known for its emphasis on quality local ingredients and regional variations. Popular French dishes include coq au vin and boudin blanc.
Salad of chesnuts
France has diverse geographies and climates that support a wide variety of local ingredients. French cuisine relies on fresh, high-quality ingredients prepared in less complicated recipes. Meals range from simple fare like bread, cheese, and wine to more elaborate multi-course affairs with specialty wines. Wine and cheese are common accompaniments, with wine considered an everyday part of meals rather than reserved for special occasions. French cooking can be broadly classified into three traditions: haute cuisine featuring cream sauces; cuisine nouvelle focusing on lighter, quicker preparations; and cuisine du terroir emphasizing regional specialties and rustic cooking using local ingredients.
What to know about french cooking
France has diverse geographies and climates that support local ingredients used in French cuisine. French meals range from simple, like bread and cheese with wine, to elaborate multi-course affairs often accompanied by wine and cheese. French cooking is broadly classified into haute cuisine using cream sauces, cuisine nouvelle using lighter methods, and cuisine du terroir focusing on regional specialties.
French-Cuisine.pptx
This document provides information about French cuisine, including its history, characteristics, regional cuisines, influences, differences between nouvelle cuisine and haute cuisine, and popular French dishes. It discusses how French cuisine originated in France and is characterized by rich and flavorful ingredients balanced with butter, cream, herbs and spices. It also outlines the historical development of French cooking from medieval times to modern haute cuisine.
French cuisine
French cuisine originated in France and was later codified by Georges Auguste Escoffier in the 20th century. French food is diverse due to France's varied geography and history. Meals can range from simple fare like bread and wine to elaborate affairs involving multiple courses over several hours. Regional influences on French food include local ingredients, neighboring countries, history, and immigration. Common cooking styles are classical French, haute cuisine, cuisine nouvelle, and cuisine du terroir focused on regional specialties. Key ingredients in French meals include bread, wine, cheese, and a structured meal typically involves a breakfast, lunch, and dinner consisting of multiple courses.
french cuisine.pptx
The document discusses French cuisine, including:
- The French enjoy foods like escargot and frog's legs and place importance on food presentation.
- French meals typically have four parts and lunches last at least two hours, with wine being as important as the food.
- Some regional French dishes include crêpes from Brittany and cheeses, of which France produces over 300 kinds.
- A typical French breakfast includes a croissant and bread, while other meals are served in courses starting with soup and ending with pastries for dessert. Wine is often provided with meals in France.
Chapter 33 the cooking of provencial france
This document provides an overview of provincial French cooking by region, describing key ingredients and dishes representative of each region. It discusses the eleven culinary regions of France, including Brittany known for crepes and seafood, Normandy renowned for dairy products, Champagne known for sparkling wine, and Provence featuring olive oil, garlic and tomatoes in its cuisine. It also covers bread, soups, fish, poultry, meat, cheese and desserts commonly found in provincial French cooking.
French Cuisine
The document summarizes key aspects of French cuisine, including that the French enjoy foods like escargot and frog's legs. Presentation of food is also important in French cuisine. French meals typically have four parts and lunches last at least two hours. Wines are as important as meals to the French. Some additional facts provided are that crêpes originated from Brittany, France produces over 400 types of cheeses and more than 1,000 varieties can be found in stores, and hot chocolate is popular though the French drink it from bowls.
Moist methods of cooking food
This document discusses various moist cooking methods including poaching, boiling, braising, stewing, and steaming. It provides details on how each method works, suitable foods to use with each method, and purposes of the different moist cooking techniques. Moist cooking methods involve cooking foods in water or flavored liquids and include techniques like poaching, simmering, boiling, steaming, braising, and stewing.
Gueridon Service
This document discusses gueridon service, which involves preparing dishes at a mobile trolley near guests' tables. It describes different types of gueridon trolleys like hors d'oeuvre, salad, food preparation, and liqueur trolleys. Equipment used includes flare lamps, gas stoves, chafing dishes, and carving boards. Safety, food handling, preparation techniques, and sample dishes are also outlined. The advantages are personalized service and skills demonstration, while limitations include slower service and higher costs.
02.portuguese cuisine bélgica
Portuguese cuisine has strong Mediterranean influences with a variety of spices and herbs used. Olive oil is a staple in cooking and flavoring meals. Traditional breakfasts include bread, ham, cheese and coffee. Lunch and dinner usually include soup and dessert and are served later in the day. Popular dishes include grilled sardines, Portuguese stew with meats and vegetables, cod stew, and tripe dishes in Porto. Vegetables like tomatoes, cabbage and potatoes are commonly used. Soups made from vegetables are also popular. Wine, especially Port and Madeira, commonly accompany meals. Pastries often originated from convents and include custard tarts, rice pudding and cakes.
French cuisine
French cuisine has a long history and has undergone many changes over the centuries. Some key developments include the emergence of haute cuisine in the 17th century led by Chef La Varenne, and further refinement in the 18th century under Chef Marie Antoine Careme. French cuisine was also modernized in the 19th century in hotels. Regional cuisines developed based on local ingredients and were influenced by surrounding countries. To this day, French cuisine remains world renowned for its use of high quality ingredients and specialized cooking methods and equipment.
RESTAURANT MANAGEMENT OPERATION
The document discusses the history and operations of restaurants. It begins by explaining that the first modern restaurant is believed to have opened in 1765 in Paris by Monsieur Boulanger, who allowed customers to order from a menu rather than being limited by guild restrictions. It then describes how restaurants have evolved over time to include variations such as fast food, fast casual, casual dining, fine dining, and other concepts. The document also covers reasons for restaurant failures such as undercapitalization, poor location, low sales, uncontrolled costs, and heavy competition. Finally, it provides an overview of front of house restaurant operations such as greeting customers, taking orders, serving food, and accepting payment.
Food Service
The document discusses the origins and evolution of modern food service. It begins by explaining how quantity cookery has existed for thousands of years to feed large groups, and that modern food service is said to have begun in the mid-18th century in France when caterers and other food producers were organized into guilds. It then outlines several key developments in France like the rise of restaurants and how the French Revolution stimulated new changes. The document also profiles influential chefs who helped codify and modernize haute cuisine. Finally, it provides descriptions of various types of common food service styles.
08 basic cooking methods
This document discusses classical French cooking methods. It describes various dry heat cooking methods including roasting, baking, broiling, smoking, sautéing, pan-frying, deep-frying, and pressure-frying. It also outlines moist heat cooking methods such as boiling, simmering, poaching, blanching, steaming, braising, and pressure cooking. The document then provides an overview of the classic French brigade system and roles within it. It also explains the Maillard reaction and how foods are cooked through conduction, convection, and radiation.
17 course meal
The document describes the traditional 17 course French meal. It began in the 18th century when an entrepreneur started selling "restoratives" which later became known as restaurants. The 17 courses were standardized by chef Auguste Escoffier and include appetizers, soups, pastas, fish, meats, vegetables, salads, cheeses, fruits and beverages. Each course is meant to stimulate the appetite and transition between lighter and heavier dishes throughout the multi-course meal.
French classical menu
This document provides a French classical menu layout consisting of multiple courses from starters to desserts. The menu includes hors d'oeuvres or starters, soup, fish, entrees consisting of meat or poultry dishes, releves being larger meat joints, sorbets as a palate cleanser between courses, roasted meats or poultry, vegetables, entremets being sweet or savory courses, and concluding with desserts of fresh fruits and nuts. Each course lists common French dishes that may be served as part of that section of the multi-course meal.
Traditional French Dishes
Michael Schamis enjoys cooking French cuisine and discusses some traditional French dishes that are relatively easy to make. These include a light salad of greens and bacon topped with a poached egg; escargot served in butter sauce or for dipping; parsley potatoes steamed with butter, parsley, and salt; and bouillabaisse, a vegetable soup with different fish seasoned with garlic and saffron and served with bread.
Types of service in food and beverage department
The document summarizes different types of food service styles including:
- Family service where food is served from platters to guests.
- English service where food is partially cooked at the tableside.
- French service where fully cooked food is plated in the kitchen and served.
- American service where food is served from platters to individual plates similarly to English service.
- Buffet service where food is self-served from displays for large groups of people.
- Counter service where guests order food displayed behind a counter.
Service Styles Presentation part 2.pptx
The document describes various styles of food service including family style, country style, tray service, gueridon service, buffet service, cafeteria service, and smorgasbord. Family style service involves placing dishes in the center of the table for guests to pass around and serve themselves. Country style is similar but involves serving oneself from common pots. Tray service places full meals on trays. Gueridon service involves partially preparing foods at tables using mobile carts. Buffets allow guests to choose from arrayed dishes. Cafeterias have guests select foods along a serving counter. Smorgasbords feature Scandinavian cold dishes and hot meals.
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Japanese
The Japanese cuisine features a variety of seafood dishes, vegetables, rice, and other items. Popular dishes include sushi, tempura, bento, udon, ramen, soba, and gyoza. Desserts include mochi, matcha ice cream, coffee jelly, Hokkaido milk ice cream, and Japanese sponge cake. Japanese curry is also popular but less spicy than other curries. Candies include kit kats in over 20 flavors, DIY candies you can make yourself, and hard candies with designs. The document includes pictures of common Japanese foods and restaurants in Singapore serving Japanese cuisine.
Japanese cultures fce project
Japanese cuisine is based on steamed white rice served with main dishes and sides like soup and pickles. A typical meal consists of one soup and three sides. Tonkatsu is a breaded and deep fried pork cutlet often served with cabbage. Tempura involves seafood or vegetables battered and deep fried. Sukiyaki is a Japanese hot pot where thinly sliced beef and vegetables are simmered at the table. Popular cooking methods include aemono, where ingredients are mixed with soy sauce and other sauces and served in small quantities.
Japanese culinary traditions
Japanese cuisine is based around rice and miso soup, with an emphasis on seasonal ingredients. Fish, seafood, vegetables, and pickled vegetables are commonly used as side dishes. Traditional cooking methods include boiling, grilling, deep-frying, steaming, and serving raw fish or vegetables. Color is also important in Japanese plating, with green, yellow, red, white and black foods each representing different meanings. Proper presentation and leaving some space on the plate are considered important aspects of Japanese culinary tradition.
Fce project sec 2n1 ivy(7) and ser nee(9)
Japanese culinary tradition centers around rice served with miso soup and seasonal side dishes featuring fish, pickled vegetables, and broth-cooked vegetables. Fish is a staple in traditional Japanese cuisine and is commonly eaten raw as sashimi or rolled in rice as sushi. Seafood and vegetables are also tempura-battered and deep-fried. Noodles like soba and udon are also major staples. Japan has many simmered dishes and desserts often featuring red bean paste.
Spanish culinary tradition
The cuisine of a country is influenced by its history and the various religions of the people who have inhabited its territory over time. Certain dishes are customarily served during holidays and festivals, such as paella in Spain during springtime and a specific dish during Christmas in southern regions. Cooking methods include grilling, frying, smoking, and baking.
Chapter 3 Evaluation of Food
Sensory evaluation involves evaluating the sensory properties (appearance, flavor, texture) of food through sight, smell, and taste. It follows several key steps: examining appearance, smelling aroma, feeling texture when cut or chewed, and describing taste. There are various types of sensory tests, including ranking, rating, and triangle tests, each used to evaluate different attributes. Sensory evaluation must be conducted systematically, with careful preparation of samples, instructions, and neutral testing conditions. Results are often presented with tables, charts, or graphs to facilitate analysis and inform decisions about food products.
Chapter 2 Food Presentation
This chapter discusses food presentation and photography. It explains that food presentation involves arranging food attractively using techniques like plating, balancing different elements, and garnishing. Garnishes and herbs can be used to enhance appearance and flavor. When taking food photos, photographers should use good lighting, shoot from different angles, include props, and keep dishes clean to showcase the food in an appetizing way. The goal is to attract attention and make food visually pleasing and tempting.
Chapter 1 Food Preparation and Culinary Skills
This chapter discusses different culinary skills used in food preparation including various cutting techniques like chopping, dicing, and slicing. It also covers key ingredients and methods for preparing cakes, pastries, and batters. Specifically, it outlines the rubbing-in, creaming, whisking, and all-in-one methods for making cakes as well as the shortcrust and rough puff pastry techniques. Finally, it describes thin and thick batters used for pancakes, fried foods, and other dishes.
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Fce (1)
- 1. Types of French food: - Baguettes - Escargot - Croissant - Boeuf bourguignon
- 2. CULINARY TRADITIONS • The French take excessive pride when they present meals. • Cooking is an essential part of the French culture • France has many culinary regions and each one has a specific characteristic of its own food and area.
- 3. EXAMPLES OF CUISINE Crème Brulee French Crepes Boeuf bourguignon Gratin Dauphinois French Onion Soup
- 4. DIFFERENT TYPES OF COOKING METHODS • Braising Food is seared at very high heat to seal in natural juices and then finished in a covered pot. • Flambeing Add flavors to a dish such as wine or cherries jubilee • Grilling One of the most common ways of cooking around the world • Poaching French style of cooking involves shimmering of foods in liquid slowly • Sauteing To sauté is to quickly cook food over high heat
- 5. EXAMPLE OF OUTLETS PAUL DELIFRANCE JOEL ROBUCHON BOUCHON