Introduction of Pasta ppt slides
•Download as PPTX, PDF•
0 likes•134 views
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking
Report
Share
Report
Share
Recommended
Pasta and noodles
This document categorizes and describes different types of pasta and noodles based on their color, shape/size, ingredients, and other attributes. It discusses how these characteristics impact aesthetics, flavor, texture, and the intended use of different pasta varieties. Various pasta shapes and sizes such as spaghetti, lasagna, ravioli, and penne are described. Ingredients used like flour, eggs, and natural colorings are also outlined. Pictures are provided to illustrate different pasta categories.
Pasta
This document provides information about pasta. It discusses that pasta originated from ancient China and spread to other parts of Asia and Europe. While the exact origin is unknown, pasta is now strongly associated with Italian cuisine. It notes that pasta is typically made from durum wheat which gives it a high gluten content and shelf stability. The document discusses different types of pasta like dried pasta, fresh pasta, stuffed pasta, and different shapes. It provides tips for cooking pasta al dente and pairing it with sauces.
garde manger
Garde manger refers to the area of a kitchen where cold foods are prepared and stored. It is responsible for preparing foods like salads, appetizers, and cold cuts. The garde manger prepares cold dishes, checks food quality and storage, and oversees food presentation. Some of the key functions of the garde manger include preparing cold appetizers and dishes, ensuring proper food storage and portion control, and maintaining quality standards. Charcuterie items prepared in the garde manger include sausages, bacon, hams, pates, terrines, and items cured with aspic jelly.
Pasta guide
ItalFoods is the primary Distributor and Importers of Italian Foods, Pasta, Cheese & Dairy, Spices, Sauces & Soups, oil & Vinegar, Olive oil, Tuna, Cake and cookie in San Francisco, Bay Area and California.
Rice, other grains & pasta
This document provides information on different types of rice, grains, and pasta. It discusses the characteristics of regular milled white rice, instant rice, brown rice, and specialty rices like Arborio, Jasmine, and glutinous rice. It also covers other grains like wild rice, barley, wheat, and corn. The document details different types of pasta like macaroni, egg pasta, cannelloni, and lasagna. It provides handling and storage tips for rice and instructions for cooking pasta al dente.
Sandwich preparation and presentation
This document discusses factors to consider when preparing and presenting sandwiches. It emphasizes achieving balance through complementary flavors, textures, and colors between the bread and fillings. Proper spread and fillings add moisture, richness, and flavor. Garnishes not only enhance taste but make the sandwich visually appealing. A variety of ingredients with different textures make the sandwich more satisfying to eat.
Hot and cold appetizer ..
The document provides recipes for 14 appetizers and snacks including deviled eggs, cranberry cream cheese pinwheels, peanut butter fruit dip, mandarin chicken bites, mini bacon-wrapped sausages, and hot pretzel bites. It gives the ingredients and instructions for making each appetizer.
Pasta
Pasta is a staple food in Italy that has a long history. It is traditionally made from durum wheat semolina and water according to Italian law. The production process involves mixing the semolina and water into a dough, extruding it through dies to form shapes, drying it, and packaging it. Pasta provides carbohydrates and is low in fat and cholesterol. It has various proposed health benefits such as contributing to mood, heart health, prevention of Alzheimer's, and more due to nutrients like fiber, B vitamins, and iron.
Recommended
Pasta and noodles
This document categorizes and describes different types of pasta and noodles based on their color, shape/size, ingredients, and other attributes. It discusses how these characteristics impact aesthetics, flavor, texture, and the intended use of different pasta varieties. Various pasta shapes and sizes such as spaghetti, lasagna, ravioli, and penne are described. Ingredients used like flour, eggs, and natural colorings are also outlined. Pictures are provided to illustrate different pasta categories.
Pasta
This document provides information about pasta. It discusses that pasta originated from ancient China and spread to other parts of Asia and Europe. While the exact origin is unknown, pasta is now strongly associated with Italian cuisine. It notes that pasta is typically made from durum wheat which gives it a high gluten content and shelf stability. The document discusses different types of pasta like dried pasta, fresh pasta, stuffed pasta, and different shapes. It provides tips for cooking pasta al dente and pairing it with sauces.
garde manger
Garde manger refers to the area of a kitchen where cold foods are prepared and stored. It is responsible for preparing foods like salads, appetizers, and cold cuts. The garde manger prepares cold dishes, checks food quality and storage, and oversees food presentation. Some of the key functions of the garde manger include preparing cold appetizers and dishes, ensuring proper food storage and portion control, and maintaining quality standards. Charcuterie items prepared in the garde manger include sausages, bacon, hams, pates, terrines, and items cured with aspic jelly.
Pasta guide
ItalFoods is the primary Distributor and Importers of Italian Foods, Pasta, Cheese & Dairy, Spices, Sauces & Soups, oil & Vinegar, Olive oil, Tuna, Cake and cookie in San Francisco, Bay Area and California.
Rice, other grains & pasta
This document provides information on different types of rice, grains, and pasta. It discusses the characteristics of regular milled white rice, instant rice, brown rice, and specialty rices like Arborio, Jasmine, and glutinous rice. It also covers other grains like wild rice, barley, wheat, and corn. The document details different types of pasta like macaroni, egg pasta, cannelloni, and lasagna. It provides handling and storage tips for rice and instructions for cooking pasta al dente.
Sandwich preparation and presentation
This document discusses factors to consider when preparing and presenting sandwiches. It emphasizes achieving balance through complementary flavors, textures, and colors between the bread and fillings. Proper spread and fillings add moisture, richness, and flavor. Garnishes not only enhance taste but make the sandwich visually appealing. A variety of ingredients with different textures make the sandwich more satisfying to eat.
Hot and cold appetizer ..
The document provides recipes for 14 appetizers and snacks including deviled eggs, cranberry cream cheese pinwheels, peanut butter fruit dip, mandarin chicken bites, mini bacon-wrapped sausages, and hot pretzel bites. It gives the ingredients and instructions for making each appetizer.
Pasta
Pasta is a staple food in Italy that has a long history. It is traditionally made from durum wheat semolina and water according to Italian law. The production process involves mixing the semolina and water into a dough, extruding it through dies to form shapes, drying it, and packaging it. Pasta provides carbohydrates and is low in fat and cholesterol. It has various proposed health benefits such as contributing to mood, heart health, prevention of Alzheimer's, and more due to nutrients like fiber, B vitamins, and iron.
Food1
The document provides recipes for several dishes including grilled lamb chops, traditional pancakes, "Duchess crowns", rice cream with strawberries, wafer tubes with condensed milk, and eggs bell pepper rings. It also includes some brief food facts. The recipes list ingredients and instructions for preparation of each dish. Additional comments welcome feedback on the recipes.
How to host a perfect dinner party
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.
Use of wine in kitchen
Wine can enhance dishes when simmered for a long time, allowing its flavors to blend with other ingredients. Cooking wines should be used carefully as they contain high salt levels that can alter tastes. Wine is commonly used in marinades and sauces to tenderize meat and add complexity, and it can deglaze pans to incorporate flavorful sediments. Stocks are another use, where wine adds acidity and nuance to soups and braises.
Condiments
Condiments are foods that are added to other foods to enhance flavor. They include sauces, spices, and pickled or preserved foods. Common condiments include ketchup, mustard, barbecue sauce, honey, hot sauce, jam, jelly, mayonnaise, vinegar, relish, soy sauce, and Worcestershire sauce. Condiments can be used during or after cooking to complement flavors in many global cuisines. They serve purposes like improving appearance, adding nutrition, accommodating low-fat diets, and making food preparation easier and quicker.
Food and beverage accoipment and garnishes
This document discusses different types of accompaniments and garnishes. It defines accompaniments as complementary additions that improve the flavor of a main dish. Some examples provided are applesauce with roast pork. Accompaniments provide variety, improve nutrition, and aid digestion. Garnishes are used for decorative purposes and sometimes provide contrasting flavors. Common garnishes mentioned include parsley, lemon, olives, and various sliced fruits and vegetables. Guidelines suggest garnishes should balance and not overpower the dish while using only edible ingredients. Simple decorative techniques and food garnish examples are also outlined.
The History of baking
The document provides a history of baking, starting with ancient Egyptians and Romans. It discusses key developments in baking techniques and ingredients over time. This includes the French inventing puff pastry and Danishes being created by Austrians. The document also outlines important baking ingredients such as various flours, leavening agents, sugars, eggs, and fats used. It describes the properties and roles that each ingredient plays in baking.
Pasta PowerPoint
Pasta is made from semolina flour which comes from durum wheat. It can be made commercially by machine or at home by hand or pasta machine. Dried pasta is generally inexpensive and keeps for about a year when stored in an air-tight container. Cooking pasta properly involves bringing water to a boil and cooking until al dente. Whole wheat pasta provides more fiber and nutrients than enriched pasta.
Basic Bread Making
This document discusses the history and process of traditional bread making. It begins by exploring the cultural significance of bread in Western societies and examines the simplicity of basic bread ingredients. The document then provides a brief history of bread making dating back to stone grinding techniques. It goes on to define various bread types and vocabulary terms used in artisanal bread making. Key aspects of the bread making process like mixing, proofing, shaping and baking are outlined. The effects of different ingredients on bread are explored along with the use of starters and maintaining proper rising temperatures.
Snake and ladder ingredients of a sandwich
This document provides tips for making sandwiches. It recommends crisping chicken or turkey to a golden brown and ensuring the meat is proportionate to the bread. All ingredients should be chilled until serving to maintain freshness and moisture. Meats, seafood, fruits, vegetables, nuts, and spreads can be used as ingredients. Condiments like olive oil and chutneys add flavor to sandwiches.
Prepare and produce bakery product
This document provides an overview of tools, equipment, ingredients and techniques used in bakery product preparation and production. It discusses various types of mixers, ovens, pans and other tools. It also describes different kinds of bread, dough, mixing methods and the baking process stages. Key ingredients like flour, sugars, fats, eggs and leavening agents are explained. Finally, common mixing techniques such as creaming, cutting in, folding and beating are outlined.
Pastéis de belem
Pasteis de Belem are small pastries originating from Portugal. They are created by Catholic monks at the Jerónimos Monastery in Lisbon using ingredients like cream, milk, sugar, flour, cinnamon, lemon zest, and egg yolks layered between puff pastry. The document provides instructions for making pasteis de Belem including boiling sugar and water, dissolving flour in milk, boiling milk with lemon and cinnamon, adding the flour mixture, straining, filling molds of puff pastry, mixing egg yolks with warm cream, and baking for 15-20 minutes.
Foodlink Delivery- Ahmedabad
This document provides information about home delivery services from a food company during the COVID-19 pandemic. It outlines safety precautions like social distancing, protective gear for staff, handwashing, cleaning and contactless delivery. It then lists the menu options available to order like starters, main courses and gravies. Payment options and other terms are also mentioned. The purpose is to inform customers about the hygienic and safe services available while encouraging people to order food delivery.
Hors d oeuvres
The document provides recipes for several hors d'oeuvre options including:
1) Bistro Beef Bites made with cream cheese, horseradish, rye bread, roast beef, sour cream and tomatoes.
2) A Cheddar-Veggie Appetizer Torte made with crackers, cheese, zucchini, mushrooms, onion and cream cheese baked in a springform pan.
3) Cheese Bites made by mixing butter, flour, cheddar cheese, pepper and baking into small balls.
The recipes offer variations on dips, spreads and small bites to serve as appetizers.
Retail food guide w pics 0617
This document provides descriptions and ingredients for various pastries, baked goods, and food items served at Sonoma Food Manual. It includes 14 types of pastries such as croissants, danishes, and morning buns. It also lists 12 cake options including frangipane tarts, cheesecakes, and brownies. Additionally, it outlines 11 breakfast items and sandwiches along with 5 salad choices. For each item it provides a brief description and lists the main ingredients.
Types of soup: www.chefqtrainer.blogspot.com
1. The document discusses different types of soups including clear soups, thick soups, cold soups, and specialty/national soups.
2. Clear soups include broth, consommé, and vegetable soups. Thick soups are classified by thickening agents and include cream soups, pureed soups, bisques, chowders, and velouté soups.
3. Cold soups can be cooked or uncooked varieties like gazpacho and vichyssoise. Specialty soups have unusual ingredients while national soups represent soups from different cuisines around the world.
Lo 3 prepare soups
The document provides information on classifying and making different types of soups according to enterprise standards. Soups are classified into clear soups, which are not thickened, and thick soups, which are thickened using ingredients like flour or cream. Clear soups include consommé, made from clarified stock, and bouillon, made by stewing ingredients in water. The document discusses various thick soups like purees, veloutés thickened with roux, creams thickened with béchamel, bisques containing shellfish, and chowders containing potatoes. It provides recipes for soups like chicken consommé, mushroom velouté, and crab and shrimp bisque. The document also
Sandwiches: www.chefqtrainer.blogspot.com
This document provides information on various aspects of sandwiches, including:
- Sandwiches can be served hot or cold, and assembly can be done in advance or à la minute.
- Proper presentation, mise en place, preparation techniques, and sanitation are important for sandwiches.
- The main components of a sandwich are the bread, spread, filling, and garnish. Different types of breads, spreads, fillings, and garnishes are discussed.
Types of Cured Meat: www.chefqtrainer.blogspot.com
The document discusses different types of cured meats from around the world. It provides information on meats like bresaola, sujuk, pastrami, corned beef, salami, pepperoni, pancetta, bacon, chorizo, prosciutto, speck ham, mortadella, andouille, black pudding, katsuobushi, and smoked salmon. For each meat, it describes the main ingredients and origin, and common dishes the meat is used in. Curing meats involves processes like salting, smoking, and drying to preserve foods and add flavor through osmosis and inhibiting microbial growth.
Ppt production of snack dishes
1. The document discusses snack production at Pizza Hut Delivery Mustika Jaya in Bekasi, Indonesia. It describes the general circumstances of Pizza Hut Delivery, facilities, organizational structure, shift work, types of snacks produced, and preparation, processing, packaging and pricing of snacks.
2. Snacks include items deep fried like chicken skewers and potato wedges, and baked items like beef sausage bites and cookies. Preparation involves readying ingredients and sauces. Processing uses deep frying or baking, with tools like a fryer or oven.
3. Snacks are packaged and priced from Rp25,000 to Rp35,000. In conclusion, Pizza Hut Delivery Mustika
Types of soup: www.chefqtrainer.blogspot.com
This document discusses different types of soups. It categorizes soups into clear soups like broths, bouillons and consommés; thick soups like cream soups, purees, bisques and veloutés; cold soups; specialty soups with unusual ingredients; and national soups from different countries. It provides details on how each type is made and classified. Consommés are clarified broths made with meat, mirepoix and egg whites to form a raft. Thick soups are classified by their thickening agent like cream, purees or roux. Cold soups can be cooked or uncooked. Specialty soups have unique ingredients and national soups represent
Garnishes pitt maxine
This document discusses garnishes and decorations for savory and sweet foods. It defines garnishes as edible embellishments that add visual appeal, color, flavor or texture to foods. The document provides examples of foods that can be garnished, including starches, vegetables, meats and more. It discusses functions of garnishes like drawing attention and increasing nutritional value. The document then goes into specific garnish ideas made from vegetables, fruits and other ingredients. It also discusses tools, techniques and guidelines for effective garnishing.
The World of Puff, Puff Pastry Around the World_9824930108
"The World of Puff" could refer to a few different concepts depending on the context. Here are a few possibilities:
Culinary Context: In the culinary world, "puff" might refer to puff pastry, a light, flaky, and buttery pastry used in various dishes, both sweet and savory. Recipes like puff pastry desserts, turnovers, and other delicacies are celebrated for their delicate layers created by the dough's high butter content and the technique of folding and rolling.
Animation or Entertainment: It might be a title or concept within an animated series, book, or game, focusing perhaps on a fantastical realm characterized by airy, floating islands, or puffy, cloud-like creatures.
Fashion: In fashion, "puff" could relate to puff sleeves or other elements that incorporate a puffed, voluminous design, contributing to the aesthetics of garments.
Nature and Science: This could be a reference to the phenomenon of puffballs, a type of fungus known for releasing spores in a distinctive "puff" when mature and disturbed.
Could you clarify which "World of Puff" you're referring to, or if you meant something else entirely?
More Related Content
What's hot
Food1
The document provides recipes for several dishes including grilled lamb chops, traditional pancakes, "Duchess crowns", rice cream with strawberries, wafer tubes with condensed milk, and eggs bell pepper rings. It also includes some brief food facts. The recipes list ingredients and instructions for preparation of each dish. Additional comments welcome feedback on the recipes.
How to host a perfect dinner party
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.
Use of wine in kitchen
Wine can enhance dishes when simmered for a long time, allowing its flavors to blend with other ingredients. Cooking wines should be used carefully as they contain high salt levels that can alter tastes. Wine is commonly used in marinades and sauces to tenderize meat and add complexity, and it can deglaze pans to incorporate flavorful sediments. Stocks are another use, where wine adds acidity and nuance to soups and braises.
Condiments
Condiments are foods that are added to other foods to enhance flavor. They include sauces, spices, and pickled or preserved foods. Common condiments include ketchup, mustard, barbecue sauce, honey, hot sauce, jam, jelly, mayonnaise, vinegar, relish, soy sauce, and Worcestershire sauce. Condiments can be used during or after cooking to complement flavors in many global cuisines. They serve purposes like improving appearance, adding nutrition, accommodating low-fat diets, and making food preparation easier and quicker.
Food and beverage accoipment and garnishes
This document discusses different types of accompaniments and garnishes. It defines accompaniments as complementary additions that improve the flavor of a main dish. Some examples provided are applesauce with roast pork. Accompaniments provide variety, improve nutrition, and aid digestion. Garnishes are used for decorative purposes and sometimes provide contrasting flavors. Common garnishes mentioned include parsley, lemon, olives, and various sliced fruits and vegetables. Guidelines suggest garnishes should balance and not overpower the dish while using only edible ingredients. Simple decorative techniques and food garnish examples are also outlined.
The History of baking
The document provides a history of baking, starting with ancient Egyptians and Romans. It discusses key developments in baking techniques and ingredients over time. This includes the French inventing puff pastry and Danishes being created by Austrians. The document also outlines important baking ingredients such as various flours, leavening agents, sugars, eggs, and fats used. It describes the properties and roles that each ingredient plays in baking.
Pasta PowerPoint
Pasta is made from semolina flour which comes from durum wheat. It can be made commercially by machine or at home by hand or pasta machine. Dried pasta is generally inexpensive and keeps for about a year when stored in an air-tight container. Cooking pasta properly involves bringing water to a boil and cooking until al dente. Whole wheat pasta provides more fiber and nutrients than enriched pasta.
Basic Bread Making
This document discusses the history and process of traditional bread making. It begins by exploring the cultural significance of bread in Western societies and examines the simplicity of basic bread ingredients. The document then provides a brief history of bread making dating back to stone grinding techniques. It goes on to define various bread types and vocabulary terms used in artisanal bread making. Key aspects of the bread making process like mixing, proofing, shaping and baking are outlined. The effects of different ingredients on bread are explored along with the use of starters and maintaining proper rising temperatures.
Snake and ladder ingredients of a sandwich
This document provides tips for making sandwiches. It recommends crisping chicken or turkey to a golden brown and ensuring the meat is proportionate to the bread. All ingredients should be chilled until serving to maintain freshness and moisture. Meats, seafood, fruits, vegetables, nuts, and spreads can be used as ingredients. Condiments like olive oil and chutneys add flavor to sandwiches.
Prepare and produce bakery product
This document provides an overview of tools, equipment, ingredients and techniques used in bakery product preparation and production. It discusses various types of mixers, ovens, pans and other tools. It also describes different kinds of bread, dough, mixing methods and the baking process stages. Key ingredients like flour, sugars, fats, eggs and leavening agents are explained. Finally, common mixing techniques such as creaming, cutting in, folding and beating are outlined.
Pastéis de belem
Pasteis de Belem are small pastries originating from Portugal. They are created by Catholic monks at the Jerónimos Monastery in Lisbon using ingredients like cream, milk, sugar, flour, cinnamon, lemon zest, and egg yolks layered between puff pastry. The document provides instructions for making pasteis de Belem including boiling sugar and water, dissolving flour in milk, boiling milk with lemon and cinnamon, adding the flour mixture, straining, filling molds of puff pastry, mixing egg yolks with warm cream, and baking for 15-20 minutes.
Foodlink Delivery- Ahmedabad
This document provides information about home delivery services from a food company during the COVID-19 pandemic. It outlines safety precautions like social distancing, protective gear for staff, handwashing, cleaning and contactless delivery. It then lists the menu options available to order like starters, main courses and gravies. Payment options and other terms are also mentioned. The purpose is to inform customers about the hygienic and safe services available while encouraging people to order food delivery.
Hors d oeuvres
The document provides recipes for several hors d'oeuvre options including:
1) Bistro Beef Bites made with cream cheese, horseradish, rye bread, roast beef, sour cream and tomatoes.
2) A Cheddar-Veggie Appetizer Torte made with crackers, cheese, zucchini, mushrooms, onion and cream cheese baked in a springform pan.
3) Cheese Bites made by mixing butter, flour, cheddar cheese, pepper and baking into small balls.
The recipes offer variations on dips, spreads and small bites to serve as appetizers.
Retail food guide w pics 0617
This document provides descriptions and ingredients for various pastries, baked goods, and food items served at Sonoma Food Manual. It includes 14 types of pastries such as croissants, danishes, and morning buns. It also lists 12 cake options including frangipane tarts, cheesecakes, and brownies. Additionally, it outlines 11 breakfast items and sandwiches along with 5 salad choices. For each item it provides a brief description and lists the main ingredients.
Types of soup: www.chefqtrainer.blogspot.com
1. The document discusses different types of soups including clear soups, thick soups, cold soups, and specialty/national soups.
2. Clear soups include broth, consommé, and vegetable soups. Thick soups are classified by thickening agents and include cream soups, pureed soups, bisques, chowders, and velouté soups.
3. Cold soups can be cooked or uncooked varieties like gazpacho and vichyssoise. Specialty soups have unusual ingredients while national soups represent soups from different cuisines around the world.
Lo 3 prepare soups
The document provides information on classifying and making different types of soups according to enterprise standards. Soups are classified into clear soups, which are not thickened, and thick soups, which are thickened using ingredients like flour or cream. Clear soups include consommé, made from clarified stock, and bouillon, made by stewing ingredients in water. The document discusses various thick soups like purees, veloutés thickened with roux, creams thickened with béchamel, bisques containing shellfish, and chowders containing potatoes. It provides recipes for soups like chicken consommé, mushroom velouté, and crab and shrimp bisque. The document also
Sandwiches: www.chefqtrainer.blogspot.com
This document provides information on various aspects of sandwiches, including:
- Sandwiches can be served hot or cold, and assembly can be done in advance or à la minute.
- Proper presentation, mise en place, preparation techniques, and sanitation are important for sandwiches.
- The main components of a sandwich are the bread, spread, filling, and garnish. Different types of breads, spreads, fillings, and garnishes are discussed.
Types of Cured Meat: www.chefqtrainer.blogspot.com
The document discusses different types of cured meats from around the world. It provides information on meats like bresaola, sujuk, pastrami, corned beef, salami, pepperoni, pancetta, bacon, chorizo, prosciutto, speck ham, mortadella, andouille, black pudding, katsuobushi, and smoked salmon. For each meat, it describes the main ingredients and origin, and common dishes the meat is used in. Curing meats involves processes like salting, smoking, and drying to preserve foods and add flavor through osmosis and inhibiting microbial growth.
Ppt production of snack dishes
1. The document discusses snack production at Pizza Hut Delivery Mustika Jaya in Bekasi, Indonesia. It describes the general circumstances of Pizza Hut Delivery, facilities, organizational structure, shift work, types of snacks produced, and preparation, processing, packaging and pricing of snacks.
2. Snacks include items deep fried like chicken skewers and potato wedges, and baked items like beef sausage bites and cookies. Preparation involves readying ingredients and sauces. Processing uses deep frying or baking, with tools like a fryer or oven.
3. Snacks are packaged and priced from Rp25,000 to Rp35,000. In conclusion, Pizza Hut Delivery Mustika
Types of soup: www.chefqtrainer.blogspot.com
This document discusses different types of soups. It categorizes soups into clear soups like broths, bouillons and consommés; thick soups like cream soups, purees, bisques and veloutés; cold soups; specialty soups with unusual ingredients; and national soups from different countries. It provides details on how each type is made and classified. Consommés are clarified broths made with meat, mirepoix and egg whites to form a raft. Thick soups are classified by their thickening agent like cream, purees or roux. Cold soups can be cooked or uncooked. Specialty soups have unique ingredients and national soups represent
What's hot (20)
Types of Cured Meat: www.chefqtrainer.blogspot.com
Types of Cured Meat: www.chefqtrainer.blogspot.com
Similar to Introduction of Pasta ppt slides
Garnishes pitt maxine
This document discusses garnishes and decorations for savory and sweet foods. It defines garnishes as edible embellishments that add visual appeal, color, flavor or texture to foods. The document provides examples of foods that can be garnished, including starches, vegetables, meats and more. It discusses functions of garnishes like drawing attention and increasing nutritional value. The document then goes into specific garnish ideas made from vegetables, fruits and other ingredients. It also discusses tools, techniques and guidelines for effective garnishing.
The World of Puff, Puff Pastry Around the World_9824930108
"The World of Puff" could refer to a few different concepts depending on the context. Here are a few possibilities:
Culinary Context: In the culinary world, "puff" might refer to puff pastry, a light, flaky, and buttery pastry used in various dishes, both sweet and savory. Recipes like puff pastry desserts, turnovers, and other delicacies are celebrated for their delicate layers created by the dough's high butter content and the technique of folding and rolling.
Animation or Entertainment: It might be a title or concept within an animated series, book, or game, focusing perhaps on a fantastical realm characterized by airy, floating islands, or puffy, cloud-like creatures.
Fashion: In fashion, "puff" could relate to puff sleeves or other elements that incorporate a puffed, voluminous design, contributing to the aesthetics of garments.
Nature and Science: This could be a reference to the phenomenon of puffballs, a type of fungus known for releasing spores in a distinctive "puff" when mature and disturbed.
Could you clarify which "World of Puff" you're referring to, or if you meant something else entirely?
Snack Food Seasonings and Its Importance.pptx
This is an incredibly competitive business where small regional chippers and national snack food giants go toe to toe in competing for a share of the snacking consumer’s money. Americans are snacking more
than before.
Vegetable cookery
This document provides information on classifying, preparing, cooking, and presenting vegetables. It discusses categorizing vegetables by plant part or chemical composition. Key preparation methods like washing, peeling, and cutting are outlined. Common cooking techniques like boiling, sautéing, and baking are explained. Guidelines are provided for plating vegetable dishes attractively, including proper placement of items on the plate and maintaining visual balance.
vegetablecookery-190929232714.powerpointdf
This document provides information on classifying, preparing, cooking, and presenting vegetables. It discusses categorizing vegetables by plant part or chemical composition. Key preparation methods like washing, peeling, and cutting are outlined. Common cooking techniques like boiling, sautéing, and baking are covered. Guidelines for plating vegetable dishes emphasize proper preparation, balance, and visual appeal.
Bread alternatereality
Bread can be considered a personal, culturally aligned energy source. It uses ingredients available within a culture or region such as various flours, leavening agents, fats, fruits, and nuts. The cooking methods and tools also vary between cultures, such as the type of oven or fire used. Bread is widely consumed due to its affordability, long shelf life, and familiar taste. It provides a starchy fuel for the human body through a variety of shapes, fillings, and coatings tailored to different cultures around the world.
Pickle making.pptx
This document discusses the process of making pickles through value addition. It begins by defining pickles as edible products preserved and flavored in a salt and vinegar solution with added spices and oil. Pickles are described as adding palatability, aiding digestion, and helping with food preservation. The document then provides specifications for pickles under food safety standards and describes two main types - fermented and non-fermented pickles. Specific processes and recipes for different fermented and non-fermented pickles like mango, lime, chilli, and mushroom pickles are outlined along with important precautions for making pickles.
Forcemeats
This document provides information on forcemeats, which are emulsified meat and fat mixtures used to make items like pâtés, terrines, and sausages. It discusses various forcemeat methods including the straight method using equal parts meat, fat, and a dominant meat; the country-style coarse method using additional binders; and the mousseline method using cream and eggs for a light texture. Key forcemeat ingredients are described such as meats, fats, binders, salts, cures, and flavors. Proper grinding and emulsification techniques are also outlined.
Vijay f&b ppt[1]
Vijay Savani submitted a document to Mrs. Rashmi Francis thanking the institute for opportunities to learn about the hospitality sector. The document included menus for starter, soup, main course and dessert items as well as recipes and preparation instructions. It also covered topics like flight catering operations, food safety and types of alcoholic and non-alcoholic beverages.
Tools_Equipment_and_Utensils_needed_in_p.pptx
This document provides information on tools, equipment, and utensils needed for preparing desserts and sweets. It lists measuring cups and spoons, mixing bowls, can openers, cutting boards, double boilers, graters, knives including paring knives and kitchen shears. Equipment includes refrigerators, ranges, mixers, and blenders. The document also classifies different types of desserts such as fruits, cheeses, gelatin desserts, custards, puddings, fruit cobblers, and frozen desserts; and describes the key characteristics of each type.
Quarter 1: baking.thpes and kinds of ingredients in baking
Bread and pastry production. Ingredients inbaking
Salted-Cheese Cupcakes_Product Presentation .pptx
This PPT provides a business product and gives information of different titles, objectives, description, and strategy plan to create a wide range of business context.
We also share various tips and procedure on how to make product vulnerable, earn profit, and productive. This will serves you to expand knowledge for the presentation of how your product grow.
Baking products & herbs
Baking involves using dry heat in an oven to cook ingredients like flour, sugar, eggs, salt, and fat. Common flours include all-purpose, cake, bread, and whole wheat flours. Sugars include granulated, brown, confectioners, and caster sugars. Eggs and salt add structure, richness, and flavor while fat helps create a tender, moist product. Herbs, spices, and condiments season foods and include items like basil, bay leaves, chives, mint, oregano, parsley, rosemary, sage, tarragon, thyme, cardamom, anise, allspice, caraway, cloves, coriander, ginger, nutmeg, paprika,
Bahan hewani dan makanan utama barat pdf
PPT berisi mengenai pembahasan akan materi macam-macam hewani baik dari macamnya, pemilihan dan penyimpanan.
Untuk materi makanan utama (main course) materinya adalah dari pengertian, macam, ketentuan, bahan utama, sayuran, olahan kentang, saos dan plattinng
SPICES.pptx
The document provides information on various spices, herbs, cooking equipment, processing equipment, hand tools, small equipment, measuring devices and cutlery tools used in cooking. It describes the main characteristics and uses of over 50 different spices, herbs and seasonings. It also outlines the primary functions and uses of various types of cooking equipment such as ovens, grills, griddles, deep fryers and steamers. Further, it details the purposes of processing equipment, hand tools, measuring devices and knives used for preparing and cooking food.
Types and characteristic features of cakes
about the slide:
cake types
characteristic features
ingredients to preparation of different type of cakes
learn more information about types of cakes
EJsProductCompanyInfo032014
EJ's Pepper Mash is introducing three pepper-based products: Original Pepper Mash, Pepper Mash Seasoning, and Honey/Lime/Ginger Sauce. The products were developed to preserve the flavor of jalapeno peppers during off-seasons and utilize them for cooking without overwhelming heat. The document provides details on the products, their uses, nutritional information, recipes, production, distribution through online retail and wholesale channels, and pricing.
Similar to Introduction of Pasta ppt slides (17)
The World of Puff, Puff Pastry Around the World_9824930108
The World of Puff, Puff Pastry Around the World_9824930108
Quarter 1: baking.thpes and kinds of ingredients in baking
Quarter 1: baking.thpes and kinds of ingredients in baking
Recently uploaded
一比一原版(Sheffield毕业证书)谢菲尔德大学毕业证如何办理
学校原件一模一样【微信：6496090 】【(Sheffield毕业证书)谢菲尔德大学毕业证成绩单】【微信：6496090 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微6496090
【主营项目】
一.毕业证【q微6496090】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微6496090】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】外观非常简单，由纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
快速办理(Adelaide毕业证书)阿德莱德大学毕业证文凭证书一模一样
学校原件一模一样【微信：741003700 】《(Adelaide毕业证书)阿德莱德大学毕业证文凭证书》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
Heritage Conservation.Strategies and Options for Preserving India Heritage
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
在线办理(UCM毕业证书)加州大学美熹德分校毕业证文凭证书一模一样
学校原件一模一样【微信：741003700 】《(UCM毕业证书)加州大学美熹德分校毕业证文凭证书》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
FOOD OBESITY IN NORTH AMERICA ( NEW).pptx
FOOD OBESITY IN AMERICA AND MARKETING CAMPAIGNS ESTABLISHED TO DEFEAT IT
Recently uploaded (7)
Heritage Conservation.Strategies and Options for Preserving India Heritage
Heritage Conservation.Strategies and Options for Preserving India Heritage
NANOTECHNOLOGY IN FOOD PACKAGING (FOOD TECHNOLOGY)
NANOTECHNOLOGY IN FOOD PACKAGING (FOOD TECHNOLOGY)
Introduction of Pasta ppt slides
- 2. Categories • Color • Shape/Size • Primary or Featured Ingredient
- 3. Colors • Artificial • Naturally Added Colors – Spinach – Wine – Tomato – Sweet potato – Squid Ink Artificial
- 4. Why Colors are Important • Aesthetics • Flavor differences • Texture differences
- 5. Shape/Size • Rolled Shapes – Spaghetti, Soba, Udon, Vermicelli • Flat Shapes – Lasagna, Tagliatelle, Shahe Fen, Stringozzi • Stuffed or Stuffable – Ravioli, Gyozo, Manicotti • Short Shapes (extruded) – Penne, Fussili, Macaroni, Gemeli
- 6. Why shapes & sizes are important • Aesthetics • Sauce adhesion • Audience • Stuff-ability • Crafting purposes
- 7. Ingredients • Flour or Dry ingredient – Wheat flour, rice flour, mung bean flour, bread crumbs • Eggs – All eggs, no eggs • Liquids or color adding ingredients – Water, spinach, sweet potatoes
- 8. Why Ingredients are Important • Flavor • Texture • Type of Recipe • Dietary Concerns
- 9. Thank you