Group 5 – seafood
•Download as PPTX, PDF•
1 like•402 views
The document describes the process of making seafood dishes including otah fish, ebi prawns, and crab. It shows the steps of washing, cutting, and preparing the fish and seafood. Pictures show the cooked dishes of otah fish, ebi prawns, and crab arranged on a buffet spread and table settings.
Report
Share
Report
Share
Recommended
Perfect prime rib roast with red wine jus
This document provides a recipe for prime rib roast with red wine jus. It instructs the reader to start by roasting oxtails and vegetables to develop flavor for the jus. It then advises to carve the meat off the rib bones before roasting for easier carving and to allow the bones to flavor the jus. The boneless roast is seared and then tied back onto the bones for even cooking. It is roasted at 17-20 minutes per pound until it reaches the proper internal temperature. The jus is made by simmering the roasted bones, oxtails and vegetables in wine, broth and thyme.
BTO11 - Gastrophysics
The document discusses how being at the seaside enhances the taste of fish and chips. It suggests that everything seems right and in harmony when experiencing a moment of complete gastronomic satisfaction, with every sensation and emotion melting together in a feeling of well-being. The document also discusses how adding an Italian theme to a British restaurant, such as changing food labels to Italian names, changed people's food choices and perceptions of the food's ethnicity. It emphasizes being clear about what makes local cuisine special, noting it may not only be the food that differentiates it.
Taste of toronto
The document provides vocabulary related to restaurants and dining out. It defines terms like main course, starter, side dish, menu, bill, tip, and more. It also includes sample sentences using these words. The goal is to practice vocabulary for describing restaurants and meals.
SEAFOOD - BISTRO RAVIOLI
Bistro Ravioli is the choice of many because they serve great food at very nominal prices. Three-cheese ravioli, spinach and feta cheese ravioli in pesto sauce and seafood spaghetti are to name a few of the most popular dishes.
Pepperoni Pizza
Bistro Ravioli is the choice of many because they serve great food at very nominal prices. Three-cheese ravioli, spinach and feta cheese ravioli in pesto sauce and seafood spaghetti are to name a few of the most popular dishes. Apart from Ravioli nad pasta, Bistro Ravioli’s Italian sausage and bacon pizza and Pepperoni Pizza are everybody’s favorites.
PESTO SAUCE - BISTRO RAVIOLI
Bistro Ravioli offers fresh pasta sautéed in pesto sauce served with grilled chicken breast according to their website at www.bistroravioli.com. They also offer brick oven pizza and fresh pasta.
PIZZA - BISTRO RAVIOLI
Bistro Ravioli is an Italian restaurant that specializes in fresh pasta and brick oven pizza. They stay true to Italian tradition by using brick ovens to make their pizza which locks in the flavors of the ingredients and results in a light and crispy crust.
Cooking for Solutions Japan 20130905 Saury(e)
This document summarizes a cooking event held on September 5, 2013 in Shinjuku, Japan. The event focused on dishes using Pacific saury, which was late this season, as well as skipjack tuna, sea bream, scallops, and vegetables. The menus included tataki of skipjack tuna, roasted Pacific saury, scallop sashimi, and seasoned rice with sea bream. Participants learned how to make sashimi of Pacific saury and enjoyed cooking. Presentations were also given on fish farming and environmental issues as well as methods for protecting fishery resources.
Recommended
Perfect prime rib roast with red wine jus
This document provides a recipe for prime rib roast with red wine jus. It instructs the reader to start by roasting oxtails and vegetables to develop flavor for the jus. It then advises to carve the meat off the rib bones before roasting for easier carving and to allow the bones to flavor the jus. The boneless roast is seared and then tied back onto the bones for even cooking. It is roasted at 17-20 minutes per pound until it reaches the proper internal temperature. The jus is made by simmering the roasted bones, oxtails and vegetables in wine, broth and thyme.
BTO11 - Gastrophysics
The document discusses how being at the seaside enhances the taste of fish and chips. It suggests that everything seems right and in harmony when experiencing a moment of complete gastronomic satisfaction, with every sensation and emotion melting together in a feeling of well-being. The document also discusses how adding an Italian theme to a British restaurant, such as changing food labels to Italian names, changed people's food choices and perceptions of the food's ethnicity. It emphasizes being clear about what makes local cuisine special, noting it may not only be the food that differentiates it.
Taste of toronto
The document provides vocabulary related to restaurants and dining out. It defines terms like main course, starter, side dish, menu, bill, tip, and more. It also includes sample sentences using these words. The goal is to practice vocabulary for describing restaurants and meals.
SEAFOOD - BISTRO RAVIOLI
Bistro Ravioli is the choice of many because they serve great food at very nominal prices. Three-cheese ravioli, spinach and feta cheese ravioli in pesto sauce and seafood spaghetti are to name a few of the most popular dishes.
Pepperoni Pizza
Bistro Ravioli is the choice of many because they serve great food at very nominal prices. Three-cheese ravioli, spinach and feta cheese ravioli in pesto sauce and seafood spaghetti are to name a few of the most popular dishes. Apart from Ravioli nad pasta, Bistro Ravioli’s Italian sausage and bacon pizza and Pepperoni Pizza are everybody’s favorites.
PESTO SAUCE - BISTRO RAVIOLI
Bistro Ravioli offers fresh pasta sautéed in pesto sauce served with grilled chicken breast according to their website at www.bistroravioli.com. They also offer brick oven pizza and fresh pasta.
PIZZA - BISTRO RAVIOLI
Bistro Ravioli is an Italian restaurant that specializes in fresh pasta and brick oven pizza. They stay true to Italian tradition by using brick ovens to make their pizza which locks in the flavors of the ingredients and results in a light and crispy crust.
Cooking for Solutions Japan 20130905 Saury(e)
This document summarizes a cooking event held on September 5, 2013 in Shinjuku, Japan. The event focused on dishes using Pacific saury, which was late this season, as well as skipjack tuna, sea bream, scallops, and vegetables. The menus included tataki of skipjack tuna, roasted Pacific saury, scallop sashimi, and seasoned rice with sea bream. Participants learned how to make sashimi of Pacific saury and enjoyed cooking. Presentations were also given on fish farming and environmental issues as well as methods for protecting fishery resources.
Travelerfoodie.wordpress.com the rise-of_mings_bistro_for_dim_sum
Ming's Bistro, a dim sum restaurant in Orlando, has improved their food, service, and atmosphere since first opening. While the initial experience was poor, a return visit showed fresher, tastier dim sum and more efficient service. Popular dishes like BBQ pork buns, shrimp dumplings, and roast duck were delicious. The restaurant has succeeded in addressing early issues and delivering higher quality dim sum.
Page 1 Inside Menu Cover
This document promotes a Thai restaurant called Ruan Thai by describing key aspects of Thai cuisine and the restaurant's menu. It explains that Thai food balances flavors of spicy, sour, sweet, and bitter in every meal. The restaurant aims to provide an authentic Thai dining experience with dishes made fresh daily as they would be in Thailand. Customers both new and loyal are encouraged to try dishes from the expanded menu to experience the true flavors of Thai cuisine in a unique way.
Ravioli Nad Pasta
Bistro Ravioli is the choice of many because they serve great food at very nominal prices. Three-cheese ravioli, spinach and feta cheese ravioli in pesto sauce and seafood spaghetti are to name a few of the most popular dishes. Apart from Ravioli Nad Pasta, Bistro Ravioli’s Italian sausage and bacon pizza and pepperoni pizza are everybody’s favorites.
Grilled Chicken Fillet - Bistro Ravioli
Grilled chicken fillet on top of our signature fresh pasta. This #freshpasta is sautéed in our very own basil pesto sauce. Healthy and packed with flavor. Check out Bistro Ravioli in Mall of Asia, Greenbelt 1 and UP Town Center.
SEAFOOD SPAGHETTI IN MARINARA SAUCE
Clams, squid and shrimp, olives and capers sauteed in pomodoro sauce giving the dish a surprising twist. Topped with bacon bits.
Kitchen Concrete Countertops
This document describes a kitchen island countertop with exposed aggregate and Santa Fe acid stain finishes, along with wraparound bottom sections featuring an exposed rock "lazy river" trail. The top section will have a natural grey concrete polished finish and include a grey concrete bar top with slate backsplash. Additional countertops in the kitchen will have a pressed white concrete finish with brick red infill and an undermount stainless steel sink.
Beef
Beef is made up of muscle protein fibers and fat. As beef cooks, the protein fibers bunch together and shrink, making the meat tougher. Fat creates a protective layer around the fibers that helps prevent drying out and adds flavor. A piece of beef can be marbled with fat or leaner. When shopping, choose lean cuts labeled round or loin that are grass-fed and organic.
Quickie Meals: Salads-in-a-Jar
I know you are busy this holiday weekend, but I was searching some of my old recipes so that you could make Salads-in-a-Jar. This will help keep you from skipping meals on those road trips too. I shared some tasty mason jar salads that you can make-ahead for lunch or quick dinner.
Making Vermouth for Home and Bar-Presentation
Tragically neglected, forgotten and abused for decades, vermouth is once again in the spotlight as people rediscover this wonderful, essential cocktail ingredient. This rediscovery has sparked another new trend: homemade and craft vermouth. Making vermouth can be remarkably challenging or laughably simple depending on your approach. Co-author of the only significant book on vermouth,The Mixellany Guide to Vermouth, Jared Brown has made dozens of batches of different vermouths. He has also sampled at least as many made by others, and amassed a secret file of never-before-revealed historic vermouth recipes. Come learn how to make vermouth or how to make better vermouth. Brown will take you through the step-by-step process and provide some never-before-seen vintage recipes that you can take home and make for yourself.
Final presentation il carrello i,l,n,p 2014
This document contains information about wine tasting, wine and food pairings, wine serving tools and culture, and designs for a wine name sign, wine holder, and wine storage. It lists foods that pair well with different types of wines and presents drawings of the wine serving pieces, including dimensions. The name sign can be customized and the wine holder and storage are made of steel tube and plywood.
GOTUCOOK cooking class set menu courses
Details of GOTUCOOK cooking class set menu courses.
For more info. please link to
https://www.facebook.com/gotucook
Bistro Ravioli’s Italian Sausage
Bistro Ravioli offers affordable yet high-quality Italian cuisine including popular dishes like three-cheese ravioli, spinach and feta ravioli in pesto sauce, and seafood spaghetti. In addition to ravioli and pasta, Bistro Ravioli is also known for its Italian sausage, bacon, and pepperoni brick oven pizzas which are favorites among customers. Bistro Ravioli aims to provide fresh, homemade pasta and pizza at nominal prices.
Graphing supply
The document contains instructions and data for plotting the price of corn against quantity on a graph. It lists the price of corn ($5, $4, etc.) alongside varying quantities of corn (60, 50, 35, etc.) to be plotted as individual points on a graph with price on the y-axis and quantity on the x-axis, with the final instruction to connect the points.
GOTUCOOK cooking class classic menu info
This document provides an a la carte menu from Chef Tu's cooking class in Taipei, Taiwan. It lists over 50 dish options across 4 menus (A-D) priced at TWD $3,150 (approximately USD $99) per person. The menus include options for boiled dumplings, spring rolls, soups, salads, stir fries, and dessert. Contact information is also provided should one wish to book the class.
ITALIAN SAUSAGE RAVIOLI IN ROMESCO SAUCE
Italian Sausage Ravioli In Romesco Sauce. Home-Cured Italian Sausage That Fills The Ravioli Perfectly Complements The Earthy Romesco Sauce That The Dish Is Served With.
PEPPERONI PIZZA - BISTRO RAVIOLI
Apart from Ravioli nad pasta, Bistro Ravioli’s Italian sausage and bacon pizza and pepperoni pizza are everybody’s favorites.
AMBIENCE - BISTRO RAVIOLI
Bistro Ravioli not only offers a great variety of good food but it also famous for its attractive atmosphere and beautiful ambiance.
How to make crispy fish fingers at home
Liven up your parties with the scrumptious & easy Fish finger recipe. Savor this delectable ever charming homemade fish finger recipe with zesty Tartar sauce, mayo & lemon wedges.
https://www.positivenewstrends.com/recipe/how-to-make-crispy-fish-fingers-at-home/
Silk presentation
We have developed an efficient business model which delivers an impeccable quality PAN-ASIAN street food dining concept. We offer freshly cooked affordable and attractive dishes that are easy and quick to prepare. Dishes that can be consumed quickly, a vibe that is lively and relaxing and a casual dining concept that optimises resources and space.
Camping meal planning sheet
This camping meal planning sheet outlines breakfast, lunch, and dinner options for a week-long camping trip. It includes a checklist of condiments and seasonings to bring, and proposes waffles and bacon for breakfast each day along with various salads, chorizo, quesadillas, stews, pastas, skewers and grilled meats for lunches and dinners.
Legumes
The document summarizes the dishes and activities of a microteaching group. It describes the various foods prepared - green bean filling, ang ku kueh, dhal, and vadai. It also mentions vegetables, lontong, and a celebration cake. Photos were taken of the prepared foods, including close-ups of the ang ku kueh, lontong, vadai, and sauce. The writer expresses enjoying making the celebration cake and finds the lontong flavorful, vadai crispy, and ang ku kueh sweet without sticking to teeth.
Napkin technique
This document provides instructions for creating a napkin technique door hanger using cut pictures and a sealer on wood. It outlines preparing materials by cutting pictures and sealing the wood, then arranging the cut pictures on the hanger by playing around with different arrangements until deciding on the final layout and background color.
More Related Content
What's hot
Travelerfoodie.wordpress.com the rise-of_mings_bistro_for_dim_sum
Ming's Bistro, a dim sum restaurant in Orlando, has improved their food, service, and atmosphere since first opening. While the initial experience was poor, a return visit showed fresher, tastier dim sum and more efficient service. Popular dishes like BBQ pork buns, shrimp dumplings, and roast duck were delicious. The restaurant has succeeded in addressing early issues and delivering higher quality dim sum.
Page 1 Inside Menu Cover
This document promotes a Thai restaurant called Ruan Thai by describing key aspects of Thai cuisine and the restaurant's menu. It explains that Thai food balances flavors of spicy, sour, sweet, and bitter in every meal. The restaurant aims to provide an authentic Thai dining experience with dishes made fresh daily as they would be in Thailand. Customers both new and loyal are encouraged to try dishes from the expanded menu to experience the true flavors of Thai cuisine in a unique way.
Ravioli Nad Pasta
Bistro Ravioli is the choice of many because they serve great food at very nominal prices. Three-cheese ravioli, spinach and feta cheese ravioli in pesto sauce and seafood spaghetti are to name a few of the most popular dishes. Apart from Ravioli Nad Pasta, Bistro Ravioli’s Italian sausage and bacon pizza and pepperoni pizza are everybody’s favorites.
Grilled Chicken Fillet - Bistro Ravioli
Grilled chicken fillet on top of our signature fresh pasta. This #freshpasta is sautéed in our very own basil pesto sauce. Healthy and packed with flavor. Check out Bistro Ravioli in Mall of Asia, Greenbelt 1 and UP Town Center.
SEAFOOD SPAGHETTI IN MARINARA SAUCE
Clams, squid and shrimp, olives and capers sauteed in pomodoro sauce giving the dish a surprising twist. Topped with bacon bits.
Kitchen Concrete Countertops
This document describes a kitchen island countertop with exposed aggregate and Santa Fe acid stain finishes, along with wraparound bottom sections featuring an exposed rock "lazy river" trail. The top section will have a natural grey concrete polished finish and include a grey concrete bar top with slate backsplash. Additional countertops in the kitchen will have a pressed white concrete finish with brick red infill and an undermount stainless steel sink.
Beef
Beef is made up of muscle protein fibers and fat. As beef cooks, the protein fibers bunch together and shrink, making the meat tougher. Fat creates a protective layer around the fibers that helps prevent drying out and adds flavor. A piece of beef can be marbled with fat or leaner. When shopping, choose lean cuts labeled round or loin that are grass-fed and organic.
Quickie Meals: Salads-in-a-Jar
I know you are busy this holiday weekend, but I was searching some of my old recipes so that you could make Salads-in-a-Jar. This will help keep you from skipping meals on those road trips too. I shared some tasty mason jar salads that you can make-ahead for lunch or quick dinner.
Making Vermouth for Home and Bar-Presentation
Tragically neglected, forgotten and abused for decades, vermouth is once again in the spotlight as people rediscover this wonderful, essential cocktail ingredient. This rediscovery has sparked another new trend: homemade and craft vermouth. Making vermouth can be remarkably challenging or laughably simple depending on your approach. Co-author of the only significant book on vermouth,The Mixellany Guide to Vermouth, Jared Brown has made dozens of batches of different vermouths. He has also sampled at least as many made by others, and amassed a secret file of never-before-revealed historic vermouth recipes. Come learn how to make vermouth or how to make better vermouth. Brown will take you through the step-by-step process and provide some never-before-seen vintage recipes that you can take home and make for yourself.
Final presentation il carrello i,l,n,p 2014
This document contains information about wine tasting, wine and food pairings, wine serving tools and culture, and designs for a wine name sign, wine holder, and wine storage. It lists foods that pair well with different types of wines and presents drawings of the wine serving pieces, including dimensions. The name sign can be customized and the wine holder and storage are made of steel tube and plywood.
GOTUCOOK cooking class set menu courses
Details of GOTUCOOK cooking class set menu courses.
For more info. please link to
https://www.facebook.com/gotucook
Bistro Ravioli’s Italian Sausage
Bistro Ravioli offers affordable yet high-quality Italian cuisine including popular dishes like three-cheese ravioli, spinach and feta ravioli in pesto sauce, and seafood spaghetti. In addition to ravioli and pasta, Bistro Ravioli is also known for its Italian sausage, bacon, and pepperoni brick oven pizzas which are favorites among customers. Bistro Ravioli aims to provide fresh, homemade pasta and pizza at nominal prices.
Graphing supply
The document contains instructions and data for plotting the price of corn against quantity on a graph. It lists the price of corn ($5, $4, etc.) alongside varying quantities of corn (60, 50, 35, etc.) to be plotted as individual points on a graph with price on the y-axis and quantity on the x-axis, with the final instruction to connect the points.
GOTUCOOK cooking class classic menu info
This document provides an a la carte menu from Chef Tu's cooking class in Taipei, Taiwan. It lists over 50 dish options across 4 menus (A-D) priced at TWD $3,150 (approximately USD $99) per person. The menus include options for boiled dumplings, spring rolls, soups, salads, stir fries, and dessert. Contact information is also provided should one wish to book the class.
ITALIAN SAUSAGE RAVIOLI IN ROMESCO SAUCE
Italian Sausage Ravioli In Romesco Sauce. Home-Cured Italian Sausage That Fills The Ravioli Perfectly Complements The Earthy Romesco Sauce That The Dish Is Served With.
PEPPERONI PIZZA - BISTRO RAVIOLI
Apart from Ravioli nad pasta, Bistro Ravioli’s Italian sausage and bacon pizza and pepperoni pizza are everybody’s favorites.
AMBIENCE - BISTRO RAVIOLI
Bistro Ravioli not only offers a great variety of good food but it also famous for its attractive atmosphere and beautiful ambiance.
How to make crispy fish fingers at home
Liven up your parties with the scrumptious & easy Fish finger recipe. Savor this delectable ever charming homemade fish finger recipe with zesty Tartar sauce, mayo & lemon wedges.
https://www.positivenewstrends.com/recipe/how-to-make-crispy-fish-fingers-at-home/
Silk presentation
We have developed an efficient business model which delivers an impeccable quality PAN-ASIAN street food dining concept. We offer freshly cooked affordable and attractive dishes that are easy and quick to prepare. Dishes that can be consumed quickly, a vibe that is lively and relaxing and a casual dining concept that optimises resources and space.
Camping meal planning sheet
This camping meal planning sheet outlines breakfast, lunch, and dinner options for a week-long camping trip. It includes a checklist of condiments and seasonings to bring, and proposes waffles and bacon for breakfast each day along with various salads, chorizo, quesadillas, stews, pastas, skewers and grilled meats for lunches and dinners.
What's hot (20)
Travelerfoodie.wordpress.com the rise-of_mings_bistro_for_dim_sum
Travelerfoodie.wordpress.com the rise-of_mings_bistro_for_dim_sum
More from fion lee
Legumes
The document summarizes the dishes and activities of a microteaching group. It describes the various foods prepared - green bean filling, ang ku kueh, dhal, and vadai. It also mentions vegetables, lontong, and a celebration cake. Photos were taken of the prepared foods, including close-ups of the ang ku kueh, lontong, vadai, and sauce. The writer expresses enjoying making the celebration cake and finds the lontong flavorful, vadai crispy, and ang ku kueh sweet without sticking to teeth.
Napkin technique
This document provides instructions for creating a napkin technique door hanger using cut pictures and a sealer on wood. It outlines preparing materials by cutting pictures and sealing the wood, then arranging the cut pictures on the hanger by playing around with different arrangements until deciding on the final layout and background color.
Table runner
This document provides instructions for making a table runner using purple and white cloth. The cloth is cut and ironed with a special interface onto teacups and teapots arranged in a purple-white-purple pattern. The items are then centered on the cloth and machine stitched together along the sides and back to complete the table runner.
Drawstring bag
This document provides instructions for making a drawstring bag in 12 steps: draw diagonal lines, draw squares, sew with a decorative stitch for the inner bag, attach the inner and outer pieces together, flip it over to check the appearance, double check that it fits as intended, and the finished bag will be a quilted bag with a string yet to be placed.
Woven bag making
The document provides instructions for weaving a bag by cutting cloth into strips, ironing the strips, weaving them in and out with PVC glue to form the base, inner bag, and handle, and then slip stitching everything together. The process is documented over multiple days and results in a completed woven bag.
Woven bag making
The document provides instructions for weaving a bag using 16 strips each of pattern A and B materials and 16 interface strips. The strips are prepared by ironing and folding them. The weaving process begins with the base of the bag using a PVC glue to alternately pass the strips in and out, holding the bag upright as it is woven. Handles and an inner bag area are then woven before slip stitching is used to attach the exterior, interior, and handles together to complete the bag.
More from fion lee (6)
Group 5 – seafood
- 1. Fish crab prawns GROUP 5 – SEAFOOD
- 3. Washing
- 4. Making of the otah fish
- 5. Cutting
- 8. Paste in
- 9. Almost there
- 10. Done ! & wrapped !
- 11. Ebi Prawns in the making
- 12. Ta Dah ! Ebi prawns ! Cooked
- 13. The crab :S
- 16. By us !
- 17. Table setting 1