Main course thania(1)
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This document lists several Indonesian main dishes including Bubur Ayam, Mie bakso, Nasigoreng, Sate ayam, Ketoprak and Asinan. It provides a short list of common Indonesian main dishes without descriptions of each dish. The document ends by thanking the reader for their attention.
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International recipes Main Course Book
The document provides recipes for 8 main dishes:
1) Lamb loin chops with a coating, cabbage gratin, and sauce
2) Sea bream with risotto and sauce made from bones
3) Scallops with carrot butter and garnish
4) Braised beef cheek with vegetables
5) Beef wellington with crepes and sauce
6) Beef fillet bouillon with vegetables
7) John Dorey fillets with papaya, mango and rice
8) Herb crusted salmon supreme
The recipes include ingredients, preparation instructions, cooking times and temperatures for each dish.
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This document provides a tutorial on conducting behavioral-based interviews. It outlines a six-part process: 1) warm up the applicant, 2) set expectations, 3) ask behavioral questions focusing on competencies and critical success factors, 4) describe and promote the job, 5) allow applicant questions, 6) close by outlining next steps. Key aspects include identifying competencies, asking about specific past experiences, following up for details, and avoiding illegal questions. The goal is to determine if applicants have the skills and motivation for the role.
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This document provides recipes for a 17 course French classical menu. The menu includes hors d'oeuvres, soup, eggs, pasta, fish, meat entrées, sorbet, roast, vegetables, salad, cold appetizers, sweets, cheese, and beverages. Recipes include mozzarella puffs as an hors d'oeuvre, green soup, coddled eggs, lemon pasta, glazed salmon with rice, grilled pork chops, strawberry sorbet, grilled lamb chops, pork roast, baked potato, garden salad, and roast chicken. Each recipe lists ingredients and preparation instructions.
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This document outlines the courses of a classic French menu, including hors d'oeuvres, soups, eggs, pasta/rice dishes, fish, entrees, sorbet, meat dishes, vegetables, salads, cold buffet items, desserts, cheeses, fruits, and beverages. It provides examples for each course to illustrate common dishes and items that may be served.
F16ac french classical menu 1
1. The document outlines the traditional sequence of courses in a European menu, including appetizers, soup, eggs, pasta/rice, fish, meat, sorbet, joints of meat, roast, vegetables, salad, cheese, sweets, and beverages.
2. Specific dishes are then described under different courses, including preparations, accompaniments, covers, and methods of service. Examples provided are caviar, melon, pate, oysters, smoked salmon, and snails as appetizers.
3. The roles of different soup types - consommé, soupe, and potage - are explained. Common soup accompaniments are also listed.
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This document provides details on a classic French menu, including examples of dishes for each course. It begins with hors d'oeuvres like fish roe and stuffed eggs. Soups include consommé and bisque. Eggs dishes are listed, along with farinaceous options like pasta. Fish courses include poached salmon and lobster. The menu also includes sorbet, releves like roasted meats, vegetables, salads, a cold buffet, entremets like soufflés, fromages like brie and cheddar, desserts and beverages.
French classical menu by M.Naveen Kumar
The document summarizes the evolution of the classical French menu from the 18th century to modern times. It describes how French chef Auguste Escoffier simplified and standardized the multi-course menu into the format still used today, with each course building harmoniously on the last. The document then provides examples of dishes that would be included in each of the 17 courses that make up the classical French menu.
Recommended
International recipes Main Course Book
The document provides recipes for 8 main dishes:
1) Lamb loin chops with a coating, cabbage gratin, and sauce
2) Sea bream with risotto and sauce made from bones
3) Scallops with carrot butter and garnish
4) Braised beef cheek with vegetables
5) Beef wellington with crepes and sauce
6) Beef fillet bouillon with vegetables
7) John Dorey fillets with papaya, mango and rice
8) Herb crusted salmon supreme
The recipes include ingredients, preparation instructions, cooking times and temperatures for each dish.
Interview Part 1
This document provides a tutorial on conducting behavioral-based interviews. It outlines a six-part process: 1) warm up the applicant, 2) set expectations, 3) ask behavioral questions focusing on competencies and critical success factors, 4) describe and promote the job, 5) allow applicant questions, 6) close by outlining next steps. Key aspects include identifying competencies, asking about specific past experiences, following up for details, and avoiding illegal questions. The goal is to determine if applicants have the skills and motivation for the role.
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This document provides recipes for a 17 course French classical menu. The menu includes hors d'oeuvres, soup, eggs, pasta, fish, meat entrées, sorbet, roast, vegetables, salad, cold appetizers, sweets, cheese, and beverages. Recipes include mozzarella puffs as an hors d'oeuvre, green soup, coddled eggs, lemon pasta, glazed salmon with rice, grilled pork chops, strawberry sorbet, grilled lamb chops, pork roast, baked potato, garden salad, and roast chicken. Each recipe lists ingredients and preparation instructions.
French classical menu (2)
This document outlines the courses of a classic French menu, including hors d'oeuvres, soups, eggs, pasta/rice dishes, fish, entrees, sorbet, meat dishes, vegetables, salads, cold buffet items, desserts, cheeses, fruits, and beverages. It provides examples for each course to illustrate common dishes and items that may be served.
F16ac french classical menu 1
1. The document outlines the traditional sequence of courses in a European menu, including appetizers, soup, eggs, pasta/rice, fish, meat, sorbet, joints of meat, roast, vegetables, salad, cheese, sweets, and beverages.
2. Specific dishes are then described under different courses, including preparations, accompaniments, covers, and methods of service. Examples provided are caviar, melon, pate, oysters, smoked salmon, and snails as appetizers.
3. The roles of different soup types - consommé, soupe, and potage - are explained. Common soup accompaniments are also listed.
French Classical Menu
This document provides details on a classic French menu, including examples of dishes for each course. It begins with hors d'oeuvres like fish roe and stuffed eggs. Soups include consommé and bisque. Eggs dishes are listed, along with farinaceous options like pasta. Fish courses include poached salmon and lobster. The menu also includes sorbet, releves like roasted meats, vegetables, salads, a cold buffet, entremets like soufflés, fromages like brie and cheddar, desserts and beverages.
French classical menu by M.Naveen Kumar
The document summarizes the evolution of the classical French menu from the 18th century to modern times. It describes how French chef Auguste Escoffier simplified and standardized the multi-course menu into the format still used today, with each course building harmoniously on the last. The document then provides examples of dishes that would be included in each of the 17 courses that make up the classical French menu.
ITFT - french classical menu
This 3 sentence document menu lists a French course for 17 items. It appears to be a classical style menu offering French dishes, though specific dishes are not named. The menu suggests there are 17 options to choose from for a French meal prepared in a classical style.
French classical menu
1) The document describes a classical French menu consisting of 17 courses ranging from appetizers to dessert. It provides details on the types of dishes that would be served as part of each course.
2) The soup course, or potage, would include various types of soups from clear broths to thick puréed soups. Popular regional soups from other parts of Europe and America are also mentioned.
3) Hors d'oeuvres, which serve to stimulate the appetite, include both hot and cold appetizers. Examples of vegetarian and non-vegetarian classical hors d'oeuvres are provided.
How to Prepare for a Behavioral Interview
The document provides information on behavioral-based interviewing. It explains that behavioral-based interviews are based on the premise that past behavior predicts future success. Interviewers ask competency questions to get examples of how candidates have demonstrated important skills in prior situations. Candidates should prepare by studying the job description, thinking of examples that demonstrate the needed skills, and practicing answering competency questions using the STAR response format of describing the situation, action, and result. Interviewers evaluate responses based on factors like effectiveness and impact.
Pelatihan "BEHAVIORAL ANALYSIS INTERVIEW" ....Kanaidi, SE., M.Si: sebagai Pem...
Kanaidi, SE., M.Si., cSAP
HP. +62 812 2353 284, +62 878 2298 4716 Telp/Fax : +62 22-4267749
WA. : 0812 2353 284
e-mail : kanaidi963@gmail.com atau kanaidi@yahoo.com
Presentation on dishes and accompaniments
This document lists various foods and their common accompaniments. It includes meats like beef, lamb, pork and poultry; fish dishes; soups; salads; vegetables; and notes appropriate sauces, relishes, chutneys, mustards, breads and other pairings for each item. The goal is to provide a reference for creating balanced and flavorful complete meals and platters by pairing foods with traditional complementary condiments and sides.
Courses of a Classical Menu
The document provides information on the sequence and components of a classical French menu, including:
1) The menu is divided into courses from hors d'oeuvres to dessert, with some courses like sorbet providing a pause between heavier courses.
2) Each course section lists common dishes that may be served, such as soups, fish, meat dishes, vegetables, and sweet pastries.
3) Details are given for each course on what type of dishes they include, traditional plating, and from which side of the diner they are served.
French classical menu
The document provides details on the courses that make up a traditional French classical menu, including:
1) Hors d'oeuvres which are appetizers served before the meal, including seafood cocktails, grapes, melon, and caviar.
2) Soups which can be thick or thin, and are served with bread.
3) Eggs dishes like omelettes.
4) Pasta and rice dishes like spaghetti and risotto.
5) Fish courses featuring dishes like salmon and sole.
6) Entrees which are smaller meat dishes served before the main course.
7) Sorbet which provides palate cleansing between courses.
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French classical menu
The document outlines the courses of a traditional French classical menu, beginning with hors d'oeuvres as appetizers and ending with cheeses, desserts, and beverages. The menu includes soups, eggs, starches like pasta or rice, fish, entrees, sorbet, meat courses like roast or joint, vegetables, salads, cold buffet items, sweets, and savories. Each course is accompanied by examples of common dishes that may be served.
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The document lists various foods and their recommended accompaniments. It provides details on appetizers, soups, fish, pasta, meats, poultry, and game meats. For each item, typical sauces, seasonings, or sides that enhance or balance the flavors are specified. The purpose is to offer suggestions for complimentary condiments and garnishes to serve alongside different dishes.
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This 3 sentence document menu lists a French course for 17 items. It appears to be a classical style menu offering French dishes, though specific dishes are not named. The menu suggests there are 17 options to choose from for a French meal prepared in a classical style.
French classical menu
1) The document describes a classical French menu consisting of 17 courses ranging from appetizers to dessert. It provides details on the types of dishes that would be served as part of each course.
2) The soup course, or potage, would include various types of soups from clear broths to thick puréed soups. Popular regional soups from other parts of Europe and America are also mentioned.
3) Hors d'oeuvres, which serve to stimulate the appetite, include both hot and cold appetizers. Examples of vegetarian and non-vegetarian classical hors d'oeuvres are provided.
How to Prepare for a Behavioral Interview
The document provides information on behavioral-based interviewing. It explains that behavioral-based interviews are based on the premise that past behavior predicts future success. Interviewers ask competency questions to get examples of how candidates have demonstrated important skills in prior situations. Candidates should prepare by studying the job description, thinking of examples that demonstrate the needed skills, and practicing answering competency questions using the STAR response format of describing the situation, action, and result. Interviewers evaluate responses based on factors like effectiveness and impact.
Pelatihan "BEHAVIORAL ANALYSIS INTERVIEW" ....Kanaidi, SE., M.Si: sebagai Pem...
Kanaidi, SE., M.Si., cSAP
HP. +62 812 2353 284, +62 878 2298 4716 Telp/Fax : +62 22-4267749
WA. : 0812 2353 284
e-mail : kanaidi963@gmail.com atau kanaidi@yahoo.com
Presentation on dishes and accompaniments
This document lists various foods and their common accompaniments. It includes meats like beef, lamb, pork and poultry; fish dishes; soups; salads; vegetables; and notes appropriate sauces, relishes, chutneys, mustards, breads and other pairings for each item. The goal is to provide a reference for creating balanced and flavorful complete meals and platters by pairing foods with traditional complementary condiments and sides.
Courses of a Classical Menu
The document provides information on the sequence and components of a classical French menu, including:
1) The menu is divided into courses from hors d'oeuvres to dessert, with some courses like sorbet providing a pause between heavier courses.
2) Each course section lists common dishes that may be served, such as soups, fish, meat dishes, vegetables, and sweet pastries.
3) Details are given for each course on what type of dishes they include, traditional plating, and from which side of the diner they are served.
French classical menu
The document provides details on the courses that make up a traditional French classical menu, including:
1) Hors d'oeuvres which are appetizers served before the meal, including seafood cocktails, grapes, melon, and caviar.
2) Soups which can be thick or thin, and are served with bread.
3) Eggs dishes like omelettes.
4) Pasta and rice dishes like spaghetti and risotto.
5) Fish courses featuring dishes like salmon and sole.
6) Entrees which are smaller meat dishes served before the main course.
7) Sorbet which provides palate cleansing between courses.
8) Main
Chapter 1 - The Foodservice Industry
The document provides an overview of the history and development of the modern foodservice industry, from its origins in France in the late 18th century to recent trends like a new emphasis on local ingredients and international influences on cuisine. It discusses important figures like Careme and Escoffier who helped establish classical cooking techniques and kitchen organization. The organization of modern kitchens depends on factors like the menu and type of foodservice establishment.
French classical menu
The document outlines the courses of a traditional French classical menu, beginning with hors d'oeuvres as appetizers and ending with cheeses, desserts, and beverages. The menu includes soups, eggs, starches like pasta or rice, fish, entrees, sorbet, meat courses like roast or joint, vegetables, salads, cold buffet items, sweets, and savories. Each course is accompanied by examples of common dishes that may be served.
Food & Accompaniments
The document lists various foods and their recommended accompaniments. It provides details on appetizers, soups, fish, pasta, meats, poultry, and game meats. For each item, typical sauces, seasonings, or sides that enhance or balance the flavors are specified. The purpose is to offer suggestions for complimentary condiments and garnishes to serve alongside different dishes.
Quick interview (presentasi)
Dokumen tersebut membahas tentang proses seleksi karyawan, mulai dari definisi seleksi, fungsi-fungsinya, langkah dasar proses seleksi, metode penilaian pelamar seperti tes dan wawancara kerja, serta prinsip-prinsip yang harus dipenuhi oleh metode seleksi seperti reliabilitas, validitas, dan legalitas.
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This document outlines a sample daily meal schedule and menu for a location, including breakfast from 6:30-8:00am, lunch from 12:30-1:30pm, children's tea at 5pm, and adult's supper from 7-8:30pm. It also mentions national dishes, festival foods, cooking methods like roasting and boiling, and unique food products.
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Italian cuisine varies widely by region but is characterized by fresh, seasonal ingredients. Common northern Italian dishes rely on butter, meat and potatoes while southern cuisine uses more olive oil, tomatoes, vegetables and fish. Italian meals typically include a first course like pasta or soup, a second course of meat or fish with vegetables, and are eaten slowly with family or friends. Traditional Italian dishes also vary by festival, with Christmas featuring dishes like timballo and Easter including lamb dishes and Easter eggs.
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The document discusses various aspects of food and beverage service management including types of food and beverage operations, classifications of the industry, types of catering, organizational charts, duties of staff, layouts of service areas, types of services, menus, and menu planning considerations. It provides details on different sectors within the industry such as hotels, restaurants, banqueting, industrial catering, and more. The document serves as a comprehensive overview of the food and beverage service management field.
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Main course thania(1)
- 1. Main Course
- 3. Mie bakso
- 4. Nasigoreng
- 5. Sate ayam
- 6. Ketoprak
- 7. Asinan
- 8. THANKS FOR YOUR ATTENTION