This document defines and provides examples of different types of hors d'oeuvres. It explains that hors d'oeuvres are small appetizers that can be eaten by hand or with forks. The main types discussed are antipasto, bruschetta, tapas, caviar, and amuse bouche. Antipasto is described as an Italian appetizer tray containing cured meats, seafood, cheese, eggs, and vegetables. Bruschetta is toasted bread topped with toppings like garlic and olive oil. Tapas are small dishes intended to be eaten with drinks. Amuse bouche are even smaller appetizers presented before the meal.
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
A very detailed information for hospitality and culinary professionals who wants to learn about Various Accompaniments & garnishes, The presentation will brief you about role of Accompaniment and garnish in the presentation of the Food & service to the guest.
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
A very detailed information for hospitality and culinary professionals who wants to learn about Various Accompaniments & garnishes, The presentation will brief you about role of Accompaniment and garnish in the presentation of the Food & service to the guest.
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
Powerpoint presentation of "Salads and Salad Dressing" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
3rd quarter lo2 prepare a variety of sandwichesCristina Rico
LO 2. Prepare a variety of sandwiches
2.1 Identify sandwich component
2.2 Identify bread suited for sandwich making
2.3 Suitable filling and spreads
2.4 Select and prepare glazes/sweet sauces
2.5 Prepare sandwiches using sanitary practices
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
Powerpoint presentation of "Salads and Salad Dressing" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
3rd quarter lo2 prepare a variety of sandwichesCristina Rico
LO 2. Prepare a variety of sandwiches
2.1 Identify sandwich component
2.2 Identify bread suited for sandwich making
2.3 Suitable filling and spreads
2.4 Select and prepare glazes/sweet sauces
2.5 Prepare sandwiches using sanitary practices
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
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.
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
2. Hors D’oeuvres
• These are variety of food both
hot and cold served as appetizers.
• The serving is smaller in unit size
or portion size that can be eaten
with forks from small plates or
with fingers.
4. 1. Antipasto
• An Italian appetizer. This includes the
following:
– A. Cured meats
– B. Seafoods item
– C. Cheese
– D. Hard cooked egg
– E. Relishes
– F. Mushrooms and other vegetables
18. 2. Bruschetta
•A slice of Italian bread that
is toasted, rubbed with
brushed garlic, and drizzled
with olive oil, served with
toppings like canapes.
20. 3. Tapas
• A small food item intended to
be eaten with wine or other
drinks usually in bars.
• They are served in a small
portion intended to be eaten
immediately.
23. 5. Amuse Bouche
• A tiny appetizer offered to guest seated
at their table either before of after they
have ordered from the menu
• Anything that can be served in a tiny
portion can be served as an amuse
bouche like salads, soups and little
portions of meat, fish or vegetables with
the few drops of sauce and garnish.