Mother Sauces.pdf
•
0 likes•397 views
This document discusses mother sauces in French cuisine. It defines what a sauce is and lists common thickening agents like roux. The 5 mother sauces are described as bechamel (white sauce made with milk and white roux), veloute (made with stock and blond roux), espagnole (brown sauce made with brown stock and roux), tomato sauce, and hollandaise (emulsified egg yolk and butter sauce). Derivatives of each mother sauce are provided that expand their uses.
Report
Share
Report
Share
Download to read offline
Recommended
Types of mother sauces
• Sauces
• “The sauce is to culinary art what grammar is to language.”
• Gastronomer
• Presented by:
• Manjeet Nehra(16)
• Mudit Grover(18)
• Sauces
Sauces are liquid or semi-liquid mixtures.
Sauces are liquid that has been thickened by either:
Egg yolks
Roux
Cornflour , Arrowroot or Starch
Reducing cooking liquor or stock.
• Importance of Sauces
Enhances flavours.
Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.
Enhances nutritional value of food.
Provides moisture , colour & shine to the food.
• Chef De Saucier
Responsible for most of the sauces made in the kitchen of the Hotels.
He holds the one of the most demanding jobs of the kitchen in Hotels.
• Sauce Boats
A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is
served in this sauce
boat in 5* Hotels.
• Basic Sauces
These are the Six Basic types of Sauces originated from French Cuisine.
• White Sauce
Also known as “Bechamel Sauce.”
Prepared with white Roux & mildly flavoured with onion.
Can be used as an ingredient in baked pasta recipes.
Some of the basic derivatives are
Cheese Sauce
Mustard Sauce
• Veloute
Prepared from light brown roux and stock.
It get it’s name from the type of stock used.
Ex : Fish Stock & Blond roux-Chicken veloute
Some of the basic Derivaitives are
Caper Mutton Velloute
Aurore Chicken Veloute
• Hollandaise
Warm yellow and rich sauce.
An emulsion of butter , lemmon juice , and egg yolk.
Particularly delicious on seafood, vegetables and eggs.
Some of the basic derivatives are
Noisette
Mustard
• Tomato Sauce
A Red kitchen Sauce.
This type of sauce may be referred to as Coulis.
Served with “Pasta” , “Eggs” , “Fish” & “Meat”.
Some of the basic derivatives are
Tomated Chaudfroid
Barbecue
• Brown Sauce
Also known as Espagnole sauce.
Made from Brown Roux and Brown Stock.
Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.
Some of the basic derivatives are
Lyonnaise
Robert
• Mayonnaise
Basic cold sauce.
Used as a salad dressing.
Also used as a shiny flavourful coating to decorate cold dishes.
Basic derivative is
Chantilly
Thank You
Prepare stocks sauces and soups
Stocks are flavorful liquids made by simmering bones, meat scraps, vegetables, and seasonings in water. There are several types of stocks including chicken, white, and brown. Mirepoix and acid products are commonly used ingredients. Cooking times vary from 3-10 hours depending on the type of stock. Soups are based on stocks and can be clear, thick, or other varieties. Sauces are used to flavor, moisten, and enhance foods. Common sauces include white sauce, hollandaise, and tomato sauce. Thickening agents like roux are used to achieve the proper consistency.
5 mother sauce
The document discusses the five mother sauces of cooking - Béchamel, Veloute, Espagnole, Hollandaise, and Tomato Sauce. It provides details on how each sauce is traditionally prepared, including necessary ingredients and cooking methods. Specifically, it explains that Béchamel is a white sauce made with a roux and milk, Veloute uses stock instead of milk, Espagnole is a brown sauce made with vegetables and stock, Hollandaise is an emulsion of butter and lemon, and Tomato Sauce is made from tomatoes and vegetables. Variations for each mother sauce are also listed.
Stocks ppt
About stocks, its classification, guidelines in preparing, ingredients and different kind of spices and seasoning.. resources from kto12 grade 10 lesson.
Mother sauces
The document discusses various types of sauces that are commonly used in French cuisine. It defines what a sauce is and lists common thickening agents like roux, slurry, beurre maine, and liaison. Specific sauce types covered include bechamel, veloute, espagnole, tomato sauce, hollandaise, and mayonnaise. It provides recipes for these sauces and lists various derivatives that are made by adding ingredients to the base sauces.
Sauces
This document provides information on sauces, including their definition, functions, structure, components, techniques for making different types of sauces such as white sauces, brown sauces and butter sauces. It discusses liquids, thickening agents, emulsification, liaison, finishing techniques and quality standards for sauces. The goal is to teach the reader to not only define what a sauce is, but also identify its different elements and methods for creating excellent sauces.
Soup AND ITS CLASSIFICATION
This document provides an overview of soups, including their classification. It discusses that soup can be thin or thick and served hot or cold. Soups contain ingredients like vegetables, meat, seafood or grains. The document outlines considerations for making the perfect soup, such as using flavorful stock and moderate seasoning. It then classifies soups into three main categories: thin soups like consommé and broth, thick soups thickened with sauces, starches or cream like cream soup, pureed soup and velouté, and international soups from specific places like French onion soup.
Food presentation
The document discusses food presentation techniques. It provides tips for plating food including balancing color, shape, texture and flavors. Common plating styles like classic, stacked and leaning arrangements are mentioned. Basic rules for component placement on plates are outlined. Specific food presentation techniques demonstrated include carrot curls, tomato roses and pineapple boats. Details are provided on how to make each garnish.
Recommended
Types of mother sauces
• Sauces
• “The sauce is to culinary art what grammar is to language.”
• Gastronomer
• Presented by:
• Manjeet Nehra(16)
• Mudit Grover(18)
• Sauces
Sauces are liquid or semi-liquid mixtures.
Sauces are liquid that has been thickened by either:
Egg yolks
Roux
Cornflour , Arrowroot or Starch
Reducing cooking liquor or stock.
• Importance of Sauces
Enhances flavours.
Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.
Enhances nutritional value of food.
Provides moisture , colour & shine to the food.
• Chef De Saucier
Responsible for most of the sauces made in the kitchen of the Hotels.
He holds the one of the most demanding jobs of the kitchen in Hotels.
• Sauce Boats
A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is
served in this sauce
boat in 5* Hotels.
• Basic Sauces
These are the Six Basic types of Sauces originated from French Cuisine.
• White Sauce
Also known as “Bechamel Sauce.”
Prepared with white Roux & mildly flavoured with onion.
Can be used as an ingredient in baked pasta recipes.
Some of the basic derivatives are
Cheese Sauce
Mustard Sauce
• Veloute
Prepared from light brown roux and stock.
It get it’s name from the type of stock used.
Ex : Fish Stock & Blond roux-Chicken veloute
Some of the basic Derivaitives are
Caper Mutton Velloute
Aurore Chicken Veloute
• Hollandaise
Warm yellow and rich sauce.
An emulsion of butter , lemmon juice , and egg yolk.
Particularly delicious on seafood, vegetables and eggs.
Some of the basic derivatives are
Noisette
Mustard
• Tomato Sauce
A Red kitchen Sauce.
This type of sauce may be referred to as Coulis.
Served with “Pasta” , “Eggs” , “Fish” & “Meat”.
Some of the basic derivatives are
Tomated Chaudfroid
Barbecue
• Brown Sauce
Also known as Espagnole sauce.
Made from Brown Roux and Brown Stock.
Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.
Some of the basic derivatives are
Lyonnaise
Robert
• Mayonnaise
Basic cold sauce.
Used as a salad dressing.
Also used as a shiny flavourful coating to decorate cold dishes.
Basic derivative is
Chantilly
Thank You
Prepare stocks sauces and soups
Stocks are flavorful liquids made by simmering bones, meat scraps, vegetables, and seasonings in water. There are several types of stocks including chicken, white, and brown. Mirepoix and acid products are commonly used ingredients. Cooking times vary from 3-10 hours depending on the type of stock. Soups are based on stocks and can be clear, thick, or other varieties. Sauces are used to flavor, moisten, and enhance foods. Common sauces include white sauce, hollandaise, and tomato sauce. Thickening agents like roux are used to achieve the proper consistency.
5 mother sauce
The document discusses the five mother sauces of cooking - Béchamel, Veloute, Espagnole, Hollandaise, and Tomato Sauce. It provides details on how each sauce is traditionally prepared, including necessary ingredients and cooking methods. Specifically, it explains that Béchamel is a white sauce made with a roux and milk, Veloute uses stock instead of milk, Espagnole is a brown sauce made with vegetables and stock, Hollandaise is an emulsion of butter and lemon, and Tomato Sauce is made from tomatoes and vegetables. Variations for each mother sauce are also listed.
Stocks ppt
About stocks, its classification, guidelines in preparing, ingredients and different kind of spices and seasoning.. resources from kto12 grade 10 lesson.
Mother sauces
The document discusses various types of sauces that are commonly used in French cuisine. It defines what a sauce is and lists common thickening agents like roux, slurry, beurre maine, and liaison. Specific sauce types covered include bechamel, veloute, espagnole, tomato sauce, hollandaise, and mayonnaise. It provides recipes for these sauces and lists various derivatives that are made by adding ingredients to the base sauces.
Sauces
This document provides information on sauces, including their definition, functions, structure, components, techniques for making different types of sauces such as white sauces, brown sauces and butter sauces. It discusses liquids, thickening agents, emulsification, liaison, finishing techniques and quality standards for sauces. The goal is to teach the reader to not only define what a sauce is, but also identify its different elements and methods for creating excellent sauces.
Soup AND ITS CLASSIFICATION
This document provides an overview of soups, including their classification. It discusses that soup can be thin or thick and served hot or cold. Soups contain ingredients like vegetables, meat, seafood or grains. The document outlines considerations for making the perfect soup, such as using flavorful stock and moderate seasoning. It then classifies soups into three main categories: thin soups like consommé and broth, thick soups thickened with sauces, starches or cream like cream soup, pureed soup and velouté, and international soups from specific places like French onion soup.
Food presentation
The document discusses food presentation techniques. It provides tips for plating food including balancing color, shape, texture and flavors. Common plating styles like classic, stacked and leaning arrangements are mentioned. Basic rules for component placement on plates are outlined. Specific food presentation techniques demonstrated include carrot curls, tomato roses and pineapple boats. Details are provided on how to make each garnish.
Soups
Soups are classified into two broad groups - clear soups and thick soups. Clear soups include bouillon and consommé while thick soups are classified based on thickening agents like purées, bisques, cream soups, chowders and veloutés. Soups come from around the world and can include ingredients like meat, seafood, vegetables and fruits. They are served hot or cold depending on the type of soup.
Sauces
Sauces are liquid or semi-liquid mixtures that can be sweet, sour, spicy, or savory, and are used to enhance the flavor, color, and nutritional value of foods. There are six original "mother sauces" that form the foundation for other continental sauces: bechamel (a white sauce made with milk and roux), veloute (made with stock and roux), espagnole (made with stock, meat, and vegetables), tomato, hollandaise (an emulsion of egg yolks and butter), and mayonnaise (an emulsion of oil, egg yolks, and acid). These mother sauces were categorized by Marie Antonie Care
Sauces for pasta
The document describes several popular sauces used for pasta, including fettuccine alfredo made with heavy cream, butter, parmesan cheese, and parsley; arrabiata sauce made with olive oil, onion, garlic, red chilies, tomato paste, and balsamic vinegar; and bolognese sauce made from a combination of meats, vegetables, tomatoes, milk or cream, and seasonings that is simmered for hours. Methods of preparing each sauce are provided.
Stocks, soups & sauces (revised)
1) Stocks, soups, and sauces are building blocks in cooking that add flavor and moisture to dishes. Stocks are made by simmering bones and vegetables to extract flavor.
2) There are two main types of soups - clear soups like broth and thick soups like cream soups and purées. Soups are evaluated based on flavor, color, aroma, and clarity.
3) Sauces serve to season, flavor, and enhance foods. The five grand sauces are béchamel, velouté, espagnole, tomato, and hollandaise. Sauces add moisture, richness, texture, and complementary flavors to dishes.
Salad IHM NOTES
Salad is a mixture of raw, cooked or cold foods served with a dressing that can be an appetizer or main course. It consists of a base of lettuce or other greens topped with various ingredients like fruits and vegetables. The most important parts are the body, which is the focal point, and the dressing to moisten and flavor the salad. Dressings can be oil-based like vinaigrette or cream-based and come in many varieties. There are several types of salads including simple tossed salads and composed salads based around different main ingredients like tuna, fruits or vegetables. Lettuce is commonly used as the base and should be cleaned properly. Quality ingredients and careful preparation are keys to a
Sauce
This document provides information on various types of sauces. It begins by explaining what a sauce is and its importance. The key components of a sauce are then outlined as a liquid, thickening agent, and seasonings/flavorings. Common mother sauces like bechamel, veloute, espagnole, tomato, and hollandaise are introduced along with their derivatives. Modern sauce styles such as butter sauces, gravies, coulis, pesto, salsa, relish, and chutney are also covered. The document concludes by matching different sauces and their derivatives to common dishes.
salad ppt.pptx
The document is a lesson plan on salads that defines what a salad is, how it is consumed, and the different types. It covers the composition of salads including the base, body, and dressings. Various greens that can be used in salads are outlined, along with tips for purchasing, storing, and matching dressings to greens. The key aspects that make a great salad are highlighted as quality ingredients, proper handling, balance of tastes and textures, and serving freshly prepared salads.
Vegetable & fruit cookery
This document provides information on fruit and vegetable cookery. It defines fruits as the ripened ovaries of flowering plants used to disseminate seeds, and vegetables as edible parts of plants. Various fruits like apples, berries, citrus fruits and tropical fruits are described in terms of texture, flavor and uses. Common vegetables are grouped into families like cabbage, gourds and alliums. Cooking techniques are outlined, such as bringing water to a boil before adding green vegetables and refreshing them in ice water.
Classification of soup
This document classifies soups into three main categories: 1) clear soups which are based on a broth or stock and include vegetable soup, consommé, and julienne soup, 2) thick soups which are opaque and thickened through various methods like roux or pureeing ingredients including cream soups, purees, and bisques, and 3) specialty and national soups which is a catch-all category for soups that are unique to certain countries or do not fit into the other groups.
Chapter 3 food presentation
The document discusses the importance of food presentation and provides guidelines. It states that food presentation is an art that is as important as food preparation. Proper presentation justifies the work that went into cooking and influences how diners perceive the food. The key factors of presentation discussed are temperature, flavor, color, shape, texture, and garnish. Hot food should be hot and cold food cold. Flavors should be balanced and complementary. A variety of colors, shapes, and textures makes presentation more appealing. Garnishes should be functional and edible, not just for decoration. Overall balance and simplicity are emphasized in an effective presentation.
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
Roux PPT
Roux – is a cooked mixture of equal part by weigh of fat and flour.
1. FAT
Butter – using clarified butter result to finest sauces because of its flavor
b. Margarine – used as substitute for butter because of its lower cost.
Animal Fat – chicken fat, lard
d. Vegetable oil and shortening
2. FLOUR - is a powder made by grinding raw grains, roots, beans, nuts, or seeds. It is used to make many different foods. -the thickening power of flour depends on its starch content.
Kinds of Roux
White Roux
Cooked just enough to cook the raw taste of flour:
Used for béchamel and other white sauce.
Blond Roux
Cooked a little longer to a slightly darker color.
Used for veloutes.
Brown Roux
Cooked to a light brown color and a nutty aroma.
Flour maybe browed before adding to the fat. It contributes flavor and color to the brown sauce.
Group Activity:
Direction: Students will group into 5.
Group 1 – Make an advertisement about butter and margarine.
Group 2 – Broadcasting of animal fat & Vegetable oil.
Group 3 – Make a short poem about flour.
Group 4 – Compose a song of the kinds of roux
Group 5 – Dramatic scene of the procedure of roux.
Rubrics:
Clarity - 30%
Knowledge – 30%
Content – 40%
Direction: Read the question carefully and write your answer in a ¼ sheet of paper. 10 minutes to answer.
A roux used for béchamel and white sauces based on milk.
A type of fat can be used for roux but it has no flavor.
A thickening agent used in the making roux.
Act as a substitute for butter because of its lower cost.
It is a kind of roux cooked to a slightly darker color.
It is a mixture of equal part of fat and flour by weight.
It is a kind of roux cooked to a light brown color and nutty aroma.
Accompaniments & Garnishes
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.
LO3 Prepare Egg Dishes.pptx
This document provides instructions for a lesson on presenting egg dishes. The lesson aims to teach learners different techniques for presenting egg dishes and simple presentation methods. The document includes activities with true/false statements about cooking eggs and examples of how to present various egg dishes, such as scrambled eggs, deviled eggs, and fried eggs prepared in different styles by flipping or not flipping and degree of yolk coagulation. Learners are asked to prepare and artistically present an egg dish as a performance task.
Stock
STOCKS
Composition of stocks
mirepoix
PRODUCTION OF STOCKS
4 Types of Basic Stocks
white stock
brown stock
fish stock
vegetable stock
procedure for making stocks
Salads and salad dressings
Salads are featured throughout the menu, from breakfast to lunch and at dinner. they can be accompaniment to another dish, an appetizer, or hors d' oeuvre or a main course. Culinary Essentials p. 695
Powerpoint presentation
This document discusses various styles of menu and food presentation in restaurants. It describes styles such as a la carte, table d'hote, buffets, banquets, and degustation menus. It also discusses elements of food presentation including plating, garnishing, visual appeal, and using color and shapes to make the food look appetizing. The goal of food presentation is to entice customers and stimulate their expectations through attractive, balanced visuals of the food.
Methods of cooking
The document discusses different cooking methods including dry heat methods like broiling, grilling, roasting, baking, sautéing, deep-frying and pan-frying. It also covers moist heat methods such as blanching, boiling, poaching, simmering and steaming. Finally, it describes combination methods including braising and stewing that use both dry and moist heat techniques.
Accompaniment & garnish
This document lists various food items and their typical accompaniments. It includes roast meats like beef and turkey along with suggested sauces and sides. Several appetizers, entrees, and desserts are also listed such as omelettes, fish, stew, goose, asparagus, and fresh fruit. Common condiments that could accompany the foods are also indicated.
Present desserts
This document discusses the components and types of plated desserts. Plated desserts are individually served desserts at restaurants and cafes. There are four main components - the main item, sauce(s), a crunch component, and garnish. The main item is the dessert itself, sauce adds moisture, the crunch adds texture, and garnish is for visual appeal. There are four types of desserts - baked, fried, frozen, and chilled - which are prepared through different cooking methods like baking, frying, freezing, or chilling.
basic sauces.pptx
The document discusses various types of sauces that are commonly used in French cuisine. It defines what a sauce is and lists common thickening agents like roux, slurry, beurre maine, and liaison. Specific sauce types are then outlined, including bechamel (made with white roux and milk), veloute (made with blond roux and stock), espagnole (made with brown roux and rich brown stock), tomato sauce, hollandaise (made with egg yolks and butter), and mayonnaise (made with egg yolks, oil, and vinegar/lemon juice). Derivatives of these main sauces are also provided.
Mother Sauces.pdf
Mother sauces are basic sauces that can be used as a foundation for making other derivative sauces. The five mother sauces are béchamel (white sauce made with milk and roux), velouté (light sauce made with stock and roux), espagnole (rich brown sauce made with meat and vegetables thickened with roux), tomato sauce, and hollandaise (emulsified butter and egg yolk sauce). These mother sauces can have other ingredients added to create many different varieties of sauces.
More Related Content
What's hot
Soups
Soups are classified into two broad groups - clear soups and thick soups. Clear soups include bouillon and consommé while thick soups are classified based on thickening agents like purées, bisques, cream soups, chowders and veloutés. Soups come from around the world and can include ingredients like meat, seafood, vegetables and fruits. They are served hot or cold depending on the type of soup.
Sauces
Sauces are liquid or semi-liquid mixtures that can be sweet, sour, spicy, or savory, and are used to enhance the flavor, color, and nutritional value of foods. There are six original "mother sauces" that form the foundation for other continental sauces: bechamel (a white sauce made with milk and roux), veloute (made with stock and roux), espagnole (made with stock, meat, and vegetables), tomato, hollandaise (an emulsion of egg yolks and butter), and mayonnaise (an emulsion of oil, egg yolks, and acid). These mother sauces were categorized by Marie Antonie Care
Sauces for pasta
The document describes several popular sauces used for pasta, including fettuccine alfredo made with heavy cream, butter, parmesan cheese, and parsley; arrabiata sauce made with olive oil, onion, garlic, red chilies, tomato paste, and balsamic vinegar; and bolognese sauce made from a combination of meats, vegetables, tomatoes, milk or cream, and seasonings that is simmered for hours. Methods of preparing each sauce are provided.
Stocks, soups & sauces (revised)
1) Stocks, soups, and sauces are building blocks in cooking that add flavor and moisture to dishes. Stocks are made by simmering bones and vegetables to extract flavor.
2) There are two main types of soups - clear soups like broth and thick soups like cream soups and purées. Soups are evaluated based on flavor, color, aroma, and clarity.
3) Sauces serve to season, flavor, and enhance foods. The five grand sauces are béchamel, velouté, espagnole, tomato, and hollandaise. Sauces add moisture, richness, texture, and complementary flavors to dishes.
Salad IHM NOTES
Salad is a mixture of raw, cooked or cold foods served with a dressing that can be an appetizer or main course. It consists of a base of lettuce or other greens topped with various ingredients like fruits and vegetables. The most important parts are the body, which is the focal point, and the dressing to moisten and flavor the salad. Dressings can be oil-based like vinaigrette or cream-based and come in many varieties. There are several types of salads including simple tossed salads and composed salads based around different main ingredients like tuna, fruits or vegetables. Lettuce is commonly used as the base and should be cleaned properly. Quality ingredients and careful preparation are keys to a
Sauce
This document provides information on various types of sauces. It begins by explaining what a sauce is and its importance. The key components of a sauce are then outlined as a liquid, thickening agent, and seasonings/flavorings. Common mother sauces like bechamel, veloute, espagnole, tomato, and hollandaise are introduced along with their derivatives. Modern sauce styles such as butter sauces, gravies, coulis, pesto, salsa, relish, and chutney are also covered. The document concludes by matching different sauces and their derivatives to common dishes.
salad ppt.pptx
The document is a lesson plan on salads that defines what a salad is, how it is consumed, and the different types. It covers the composition of salads including the base, body, and dressings. Various greens that can be used in salads are outlined, along with tips for purchasing, storing, and matching dressings to greens. The key aspects that make a great salad are highlighted as quality ingredients, proper handling, balance of tastes and textures, and serving freshly prepared salads.
Vegetable & fruit cookery
This document provides information on fruit and vegetable cookery. It defines fruits as the ripened ovaries of flowering plants used to disseminate seeds, and vegetables as edible parts of plants. Various fruits like apples, berries, citrus fruits and tropical fruits are described in terms of texture, flavor and uses. Common vegetables are grouped into families like cabbage, gourds and alliums. Cooking techniques are outlined, such as bringing water to a boil before adding green vegetables and refreshing them in ice water.
Classification of soup
This document classifies soups into three main categories: 1) clear soups which are based on a broth or stock and include vegetable soup, consommé, and julienne soup, 2) thick soups which are opaque and thickened through various methods like roux or pureeing ingredients including cream soups, purees, and bisques, and 3) specialty and national soups which is a catch-all category for soups that are unique to certain countries or do not fit into the other groups.
Chapter 3 food presentation
The document discusses the importance of food presentation and provides guidelines. It states that food presentation is an art that is as important as food preparation. Proper presentation justifies the work that went into cooking and influences how diners perceive the food. The key factors of presentation discussed are temperature, flavor, color, shape, texture, and garnish. Hot food should be hot and cold food cold. Flavors should be balanced and complementary. A variety of colors, shapes, and textures makes presentation more appealing. Garnishes should be functional and edible, not just for decoration. Overall balance and simplicity are emphasized in an effective presentation.
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
Roux PPT
Roux – is a cooked mixture of equal part by weigh of fat and flour.
1. FAT
Butter – using clarified butter result to finest sauces because of its flavor
b. Margarine – used as substitute for butter because of its lower cost.
Animal Fat – chicken fat, lard
d. Vegetable oil and shortening
2. FLOUR - is a powder made by grinding raw grains, roots, beans, nuts, or seeds. It is used to make many different foods. -the thickening power of flour depends on its starch content.
Kinds of Roux
White Roux
Cooked just enough to cook the raw taste of flour:
Used for béchamel and other white sauce.
Blond Roux
Cooked a little longer to a slightly darker color.
Used for veloutes.
Brown Roux
Cooked to a light brown color and a nutty aroma.
Flour maybe browed before adding to the fat. It contributes flavor and color to the brown sauce.
Group Activity:
Direction: Students will group into 5.
Group 1 – Make an advertisement about butter and margarine.
Group 2 – Broadcasting of animal fat & Vegetable oil.
Group 3 – Make a short poem about flour.
Group 4 – Compose a song of the kinds of roux
Group 5 – Dramatic scene of the procedure of roux.
Rubrics:
Clarity - 30%
Knowledge – 30%
Content – 40%
Direction: Read the question carefully and write your answer in a ¼ sheet of paper. 10 minutes to answer.
A roux used for béchamel and white sauces based on milk.
A type of fat can be used for roux but it has no flavor.
A thickening agent used in the making roux.
Act as a substitute for butter because of its lower cost.
It is a kind of roux cooked to a slightly darker color.
It is a mixture of equal part of fat and flour by weight.
It is a kind of roux cooked to a light brown color and nutty aroma.
Accompaniments & Garnishes
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.
LO3 Prepare Egg Dishes.pptx
This document provides instructions for a lesson on presenting egg dishes. The lesson aims to teach learners different techniques for presenting egg dishes and simple presentation methods. The document includes activities with true/false statements about cooking eggs and examples of how to present various egg dishes, such as scrambled eggs, deviled eggs, and fried eggs prepared in different styles by flipping or not flipping and degree of yolk coagulation. Learners are asked to prepare and artistically present an egg dish as a performance task.
Stock
STOCKS
Composition of stocks
mirepoix
PRODUCTION OF STOCKS
4 Types of Basic Stocks
white stock
brown stock
fish stock
vegetable stock
procedure for making stocks
Salads and salad dressings
Salads are featured throughout the menu, from breakfast to lunch and at dinner. they can be accompaniment to another dish, an appetizer, or hors d' oeuvre or a main course. Culinary Essentials p. 695
Powerpoint presentation
This document discusses various styles of menu and food presentation in restaurants. It describes styles such as a la carte, table d'hote, buffets, banquets, and degustation menus. It also discusses elements of food presentation including plating, garnishing, visual appeal, and using color and shapes to make the food look appetizing. The goal of food presentation is to entice customers and stimulate their expectations through attractive, balanced visuals of the food.
Methods of cooking
The document discusses different cooking methods including dry heat methods like broiling, grilling, roasting, baking, sautéing, deep-frying and pan-frying. It also covers moist heat methods such as blanching, boiling, poaching, simmering and steaming. Finally, it describes combination methods including braising and stewing that use both dry and moist heat techniques.
Accompaniment & garnish
This document lists various food items and their typical accompaniments. It includes roast meats like beef and turkey along with suggested sauces and sides. Several appetizers, entrees, and desserts are also listed such as omelettes, fish, stew, goose, asparagus, and fresh fruit. Common condiments that could accompany the foods are also indicated.
Present desserts
This document discusses the components and types of plated desserts. Plated desserts are individually served desserts at restaurants and cafes. There are four main components - the main item, sauce(s), a crunch component, and garnish. The main item is the dessert itself, sauce adds moisture, the crunch adds texture, and garnish is for visual appeal. There are four types of desserts - baked, fried, frozen, and chilled - which are prepared through different cooking methods like baking, frying, freezing, or chilling.
What's hot (20)
Similar to Mother Sauces.pdf
basic sauces.pptx
The document discusses various types of sauces that are commonly used in French cuisine. It defines what a sauce is and lists common thickening agents like roux, slurry, beurre maine, and liaison. Specific sauce types are then outlined, including bechamel (made with white roux and milk), veloute (made with blond roux and stock), espagnole (made with brown roux and rich brown stock), tomato sauce, hollandaise (made with egg yolks and butter), and mayonnaise (made with egg yolks, oil, and vinegar/lemon juice). Derivatives of these main sauces are also provided.
Mother Sauces.pdf
Mother sauces are basic sauces that can be used as a foundation for making other derivative sauces. The five mother sauces are béchamel (white sauce made with milk and roux), velouté (light sauce made with stock and roux), espagnole (rich brown sauce made with meat and vegetables thickened with roux), tomato sauce, and hollandaise (emulsified butter and egg yolk sauce). These mother sauces can have other ingredients added to create many different varieties of sauces.
5 mother sauces
The document discusses the five mother sauces of classical French cuisine: espagnole (brown sauce), velouté (white sauce), béchamel (milk-based sauce), hollandaise (emulsified egg yolk and butter sauce), and tomato sauce. It provides recipes and ingredients for each mother sauce and lists examples of smaller derivative sauces that can be made from each mother sauce.
Pillu
This document contains an assignment submission for a food production course. It includes responses to three questions about sauce classification and recipes. For question one, the student defines sauce and classifies the five mother sauces - béchamel, velouté, espagnole, tomato, and hollandaise. For each sauce, five derivatives are listed. Question two provides a recipe for 5 liters of chicken white stock and defines five measures for making good quality stock. Question three lists five different thickening agents used in western cuisine - roux, slurry, liaison, butter, and blood.
The five mother sauce
The document discusses the five mother sauces in culinary arts - Béchamel, Velouté, Espagnole, Hollandaise, and Tomate. Each mother sauce is made with a different liquid and thickening agent, and forms the basis for numerous secondary or "small sauces". Examples are provided of small sauces derived from each mother sauce, such as Mornay from Béchamel, Suprême from Velouté, Marchand de Vin from Espagnole, Béarnaise from Hollandaise. The classic Tomate sauce resembles a traditional tomato sauce and can also be used to make various small sauces.
The five mother sauce
The document discusses the five mother sauces in culinary arts - Béchamel, Velouté, Espagnole, Hollandaise, and Tomate. Each mother sauce is made with a different liquid and thickening agent, and forms the basis for numerous secondary or "small" sauces. Examples of small sauces derived from each mother sauce are provided.
Priyas final ppts
Sauces are flavorful liquids that are thickened to enhance food. There are five main types of sauces called "mother sauces" - bechamel, espagnole, hollandaise, tomato, and veloute. Each has characteristic ingredients, thickening methods, and derivative sauces. For example, espagnole is made from brown stock and roux and can be used to make bordelaise or lyonnaise sauces. Proper sauce qualities include color, opacity, taste, texture and consistency.
Basic Sauces: www.chefqtrainer.blogspot.com
The document discusses various types of stocks, sauces, and thickening agents that are used in cooking. It describes how stocks are made by simmering bones and vegetables in water, and how they are used as bases for soups, stews, and sauces. It outlines the five mother sauces in French cooking - brown, blonde, white, red, and yellow sauce - and lists many derivatives of each. It also provides recipes for white and brown stocks, as well as the mother sauces bechamel, veloute, espagnole, tomato, and hollandaise.
Mother Sauces.pptx
Sauces are liquid components that add flavor, texture, and visual interest to dishes. Common thickening agents for sauces include roux, slurries, beurre maine, and liaisons. Bechamel is a white sauce made with white roux and milk that originated as the sauce of King Louis XIV's chief steward. Veloute is a light blond sauce made with blond roux and white stock. Espanole or brown sauce developed in the 18th century from finest Spanish ham and tomatoes thickened with brown roux. Tomato sauce can be thickened with butter roux in traditional French cuisine or associated with Italian cuisine. Hollandaise is an emulsified egg yolk and butter-based
Mother sauces :The five French main sauces
The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and kinds of pasta. In this presentation, i have discussed the five other sauces and their derivatives .
Sauces
This document provides information on various types of sauces including their ingredients and preparation methods. It discusses mother sauces like bechamel, veloute, and espagnole. It also covers derivatives of these sauces such as mornay, mustard sauce, and cream sauce. Additional sauce types covered include hollandaise, tomato sauce, mayonnaise, blond sauce, brown sauce, and red kitchen sauce.
TYPES OF SAUCES.pptx
The document discusses the key components and types of sauces, explaining that sauces are used to season, flavor, and enhance other foods. It covers the various thickening agents that can be used in sauces like roux, beurre manie, and emulsions. The document also examines different sauce families like derivatives of the mother sauces, compound butters, pan gravies, and various hot and cold miscellaneous sauces.
Mother sauces
The five mother sauces are Béchamel, Velouté, Espagnole, Tomato Sauce, and Hollandaise. These basic sauces can be used to create over 100 derivative sauces by adding additional ingredients. The mother sauces were traditionally prepared in large batches and then portions were taken to create different sauces. Common techniques involved in making the mother sauces include making roux, simmering stocks, and creating emulsions.
Structure of sauce.pptx
This document outlines the structure and components of sauces, including the five mother sauces. Sauces are comprised of a liquid base, thickening agent, and additional seasonings and flavors. Common liquid bases include stocks, milk, and butter. Thickening agents include roux, beurre manie, and purees. The five mother sauces are Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. Béchamel is made from milk and roux, while Velouté uses white stock and roux as the base. These mother sauces can be elaborated on to create numerous derivative sauces.
Basic Sauces: www.chefqtrainer.blogspot.com
The document discusses various types of stocks and sauces that are important in cooking. It describes how stocks are made by slowly simmering bones, meat, vegetables and water. Common types of stocks include white stock, brown stock and fish stock. It also explains the five mother sauces in classical French cooking - bechamel, veloute, espagnole, tomato and hollandaise sauce. Each mother sauce has derivatives that are made by adding ingredients to the basic preparations. The document provides recipes and methods for making different stocks and sauces.
Mother Sauces
The document discusses mother sauces, which are five basic sauces that are used as bases for making other derivative sauces. The five mother sauces are béchamel sauce, velouté sauce, hollandaise sauce, tomato sauce, and espangnole sauce. Each mother sauce uses a different combination of liquid and thickening agent. Many smaller derivative sauces can be made from each mother sauce by adding other ingredients like cream, cheese, herbs, or vegetables. Recipes for several derivative sauces made from béchamel and velouté are provided, including cream sauce, mornay sauce, and soubise sauce.
Soups_Sauces for the presentation sample
This document discusses different types of soups and sauces. It describes two categories of soups - clear soups like stocks, broths, and consommés which are pale and flavorful, and thick soups which are thickened using ingredients like flour, cream, and vegetables. It also discusses the five "grand sauces" which are bases for derivative sauces, including hollandaise, béchamel, velouté, espagnole, and tomato sauce. Finally, it covers various thickeners used in making sauces like roux, beurre manié, and liaisons.
Food & wine combination
This document provides food and wine pairing recommendations organized by course and main ingredient. It suggests that white wines with high acidity such as Sauvignon Blanc, Riesling, and sparkling wines pair well with seafood. Red wines with high acid like Pinot Noir, Sangiovese, and Gamay also work well with seafood and tomato-based sauces. Sweet white wines like German wines and Chenin Blanc complement appetizers and desserts with fruit and nuts. Heavier red wines like Cabernet Sauvignon and red Bordeaux are recommended for beef, lamb, and cheese courses.
Food & wine combination
This document provides food and wine pairing recommendations organized by course and main ingredient. It suggests that white wines with high acidity such as Sauvignon Blanc, Riesling, and sparkling wines pair well with seafood. Red wines with high acid like Pinot Noir, Sangiovese, and Gamay also work well with seafood and tomato-based sauces. Sweet white wines like German wines and Chenin Blanc complement appetizers and desserts with fruit and nuts. Heavier red wines like Cabernet Sauvignon and red Bordeaux are recommended for beef, lamb, and cheese courses.
Veal stew gb
This document provides a recipe for a veal stew called Blanquette de veaux. It lists the ingredients needed which include veal, vegetables, broth, butter, flour, cream and eggs. The directions explain how to prepare the meat, make a roux to thicken the sauce, add vegetables and finish cooking the stew. Hints are provided for reducing carbohydrates and making the dish lighter. Additional information gives the historical origins of the blanquette and notes it can be made healthier by using leaner meats and removing high carb/fat ingredients.
Similar to Mother Sauces.pdf (20)
More from PaoloPineda11
Choux Pastry.pdf
Choux pastry is a light and airy pastry used to make profiteroles, éclairs, and other pastries. It is made from just four ingredients - water, butter, flour, and eggs. The ingredients are boiled together then cooled before the eggs are added. When baked, the dough puffs up dramatically as the eggs set inside the oven's heat. Choux pastry is versatile for both savory and sweet fillings and makes a unique hollow pastry ideal for holding creams and custards.
Poultry Pt2.pdf
Poultry is an economical source of high-quality protein similar to other meats. All poultry produced for public consumption is inspected by the USDA and processed under strict sanitary guidelines to ensure it is wholesome and safe for human consumption. Poultry is graded A, B, or C by the USDA based on attributes such as lack of deformities and defects as well as meat thickness and quality; grades B and C are primarily used for processed products. Poultry should be stored at temperatures between 32-34 degrees Fahrenheit to prevent spoilage and the growth of bacteria like salmonella, and precautions should be taken when handling raw poultry to avoid cross-contamination.
Poultry.pptx
Poultry refers to domesticated birds bred for consumption and includes chicken, duck, goose, guinea, pigeon, and turkey. Poultry meat can be white or dark, with dark meat containing more fat and myoglobin. Chicken is the most commonly eaten poultry and comes in classes like broiler, roaster, and hen based on age. Proper handling and storage of poultry is important to prevent bacterial contamination as it is highly perishable.
Itinerary PT1.pptx
This document provides details on planning and preparing an itinerary, including:
- An itinerary outlines a travel route, including destinations, dates, times, transportation and other logistical details. It provides information for both travelers and tour guides.
- When working with a travel agency, an agent helps develop a master itinerary scheduling flights, hotels, activities and transportation for a vacation package.
- A well-planned itinerary accounts for travel times, time zone differences, transportation connections and visa requirements to ensure the planned route and schedule can be completed as intended.
Poultry.pdf
Poultry refers to domesticated birds bred for consumption. The document discusses the muscle composition, categories, classes, and cuts of various poultry including chicken, duck, goose, guinea, pigeon, and turkey. It provides details on nutrition, inspection, grading, purchasing, storing, and food safety precautions for poultry.
Social Class.pdf
Gilbert defines social class as groups of families ranked similarly in terms of occupation, income, wealth, and prestige. Social class is a hierarchy based on esteem and prestige. Members of the same social class tend to share values and behaviors. Common factors used to determine social class include occupation, income source, possessions, associations, and influence. While income alone does not determine class, occupation and income source provide clues. Consumption patterns and social networks are also linked to class. People are more conscious of their own social class the higher their class.
Yeast Breads.pdf
Yeast breads require flour, liquid, salt, and yeast. The yeast produces carbon dioxide that allows the bread to rise through the development of gluten during kneading. Proper temperatures and times are needed for mixing, kneading, fermentation, shaping and baking. Many techniques like cool rise, refrigerated, and freezer doughs allow breads to be made in advance. Careful attention to ingredients, methods and baking results in light, tender breads.
Crowd-Control-Management-Plan.pdf
This document provides guidance on crowd management and control for large public gatherings in India. It discusses that mass gatherings can lead to issues like traffic delays and medical emergencies if not properly managed. The key aspects of crowd management include capacity planning to accurately assess space needs, understanding crowd behavior, stakeholder coordination, and crowd control measures. Effective crowd control involves regulating inflows and outflows, understanding peak times, using registration systems if needed, making queues comfortable, having adequate exits and signage, and deploying security personnel with clear communication. Information management is also essential, including providing visitors with maps, schedules and emergency contacts to ensure their safety.
Industry Stakeholders.pdf
The document discusses the key stakeholders in the events industry, which are classified into four major categories: 1) professional congress/event managers (PCOs), 2) the community, 3) service suppliers, and 4) government offices and regulatory bodies. PCOs organize events and interact with the other stakeholders, while suppliers provide necessary event services. The community encompasses both the target market and local residents impacted by events. Government bodies and regulators establish standards and policies for the industry. External forces like the economy and weather can also impact events.
Ethics-in-the-hospitality-workplace.pdf
This document discusses ethics in the workplace. It defines work ethics as a set of moral principles or standards regarding proper conduct. It discusses relationships between management/employees and employees/coworkers. When staff abuse their position through actions like theft, falsifying records, or harassment, it can lead to higher prices, job cuts, and poor morale. However, some try to justify abuse by claiming "everybody does it" or that they "deserve it." To address abuse, companies increase security and enforce policies. As employees, the choices are to ignore, justify, or blow the whistle on unethical actions.
Pre-, Post-, and Off-ship Cruise Experience .pptx
This document discusses pre-cruise, cruise, and post-cruise experiences. It outlines options for pre-cruise packages that include airfare and transfers, advantages like convenience and lower prices. It also mentions travel insurance and the two main types of cruise itineraries - roundtrip and one-way. During the cruise, passengers can purchase shore excursions through the cruise line or independently explore ports of call. The document concludes by noting that post-cruise packages mirror pre-cruise options and experiences vary depending on passenger interests.
Event Impacts.pdf
This document discusses the impacts of events on various levels including socio-cultural, political, physical/environmental, tourism/economic impacts on people, planet and profit. It also discusses how events impact countries, cities, communities and organizations. Events provide opportunities for connection and finding meaning for individuals. The meanings and symbolism of events can evolve over time. Events in organizations help create linkages, disseminate information and provide motivation. Event marketing surveys found events and social media to be top tools for customer relationships and events were seen as increasingly important for the future. Events in communities can reinforce identities but also risk stereotypes or tensions if not managed properly.
Selecting the PMS.pptx
The document discusses selecting and implementing a property management system (PMS) for a hotel. It covers considerations like hardware needs, PMS workstation locations, networking requirements, and interfaces with other hotel systems. The key steps in checking a guest into the hotel using a PMS are outlined, including gathering guest information, assigning a room, and generating a registration card. PMS menus are organized in a hierarchy to grant different levels of access to front desk, housekeeping, and other hotel staff.
Cleaning and Sanitizing PT 1.pdf
This document discusses cleaning and sanitizing in food service. It describes cleaning as removing soil from surfaces using cleaning agents like detergents, solvent cleaners, acid cleaners, or abrasive cleaners. Sanitizing kills harmful microorganisms and is done with heat above 160°F, or approved chemicals like chlorine or iodine that must reach the surface for the required contact time. Proper cleaning is required before sanitizing to allow the sanitizer to work effectively. Restaurants must monitor and test sanitizer concentrations throughout the day.
French Classical Menu.pdf
This document outlines the courses that would be included in a traditional French classical menu. It includes appetizers, soups, egg dishes, pastas, fish courses, main meat courses like beef and lamb, poultry, vegetables, salads, cheese and desserts. The menu provides examples for each course such as consommé soup, omelets, spaghetti, grilled fish, roast chicken, baked potatoes, green salad and finishes with fromages, desserts and beverages.
Food Safety Plan PT2.pdf
This document discusses options for food safety certification on farms, including self-certification or third-party audits. Self-certification involves going through a food safety process without costs but provides no official certification. Third-party audits provide annual certification for a cost of $300-500 per farm by a neutral party. North Carolina offers cost-sharing for first-time audits up to $400. Areas that commonly fail audits include worker health/hygiene, water usage, and livestock proximity. Proper documentation is important to demonstrate compliance and corrective actions. The purpose of a food safety plan is outlined for Fanning-Fletcher Farms to minimize contamination and protect produce quality. The plan establishes responsibilities and procedures to review
Linen & Laundry PT 2.pdf
This document provides information about on-premise and contract-out laundry operations for hotels. It discusses the types of laundry, advantages and disadvantages of each, factors to consider for on-premise laundry planning like space, equipment and staffing needs. The laundry cycle and process is explained step-by-step from collection and sorting of soiled linens through washing, extracting, drying, finishing, folding and storage. Common laundry problems and basic equipment used are also outlined.
Linen & Laundry.pdf
This document discusses linen and laundry operations in hotels. It describes the staff roles in the linen room, including supervisors, laundry attendants, and seamstresses. There are two types of linen rooms - centralized and decentralized. Activities in the linen room include collecting, sorting, packing, and distributing linen. Planning considerations for the linen room include location, space, storage areas, and ventilation. Linen is stored and exchanged using different methods like fresh-for-soiled and set amounts. Maintaining proper par stock levels of linen is important to avoid understocking or overstocking.
Occitania .pptx
This document provides information about Occitania, a region in southern France. It discusses the cuisine of Occitania, which is influenced by Mediterranean and Spanish flavors. Key dishes include cassoulet, a stew with beans and meat, and confit de canard, duck cooked slowly in its own fat. The region is also known for cheeses and wines like Cahors. The top 10 most popular dishes of Occitania are then described, including aligot, a creamy potato dish, and bourride, a fish stew.
Communication PT2.pdf
This document discusses different levels of communication. Intrapersonal communication occurs within one's own mind and involves thoughts, feelings, and decision making. Interpersonal communication is between two people through informal conversations like talking with friends. Small group communication occurs within teams and results in group decision making and problem solving. One-to-group communication involves a speaker informing, motivating, or persuading an audience like a teacher lecturing a class. Mass communication uses media like television, radio, and print to transmit messages to a large audience without direct feedback. The document also briefly discusses barriers to communication and how to overcome them, as well as tools for effective communication.
More from PaoloPineda11 (20)
Recently uploaded
Science Text Book characteristics and library
This ppt contains qualities of a good Science Text Book, need for text book, importance of text book, criteria of a science text book, text book analysis, content analysis, Hunter's score card, library, utilization of library.
一比一原版(Bristol毕业证)布里斯托大学毕业证如何办理
原件一模一样【微信：95270640】【布里斯托大学毕业证Bristol学位证成绩单】【微信：95270640】（留信学历认证永久存档查询）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，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）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，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：95270640】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：95270640】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份【微信：95270640】
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
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】外观非常精致，由特殊纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理布里斯托大学毕业证Bristol学位证硕士学位证成绩单【微信：95270640 】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。
办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】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，办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】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。
一比一原版美国宾夕法尼亚州立大学毕业证（penstate学位证）如何办理
原件一模一样【微信：WP101A】【美国宾夕法尼亚州立大学毕业证（penstate学位证）成绩单】【微信：WP101A】（留信学历认证永久存档查询）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，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）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，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：WP101A】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：WP101A】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份【微信：WP101A】
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
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
办理美国宾夕法尼亚州立大学毕业证（penstate学位证）学位证【微信：WP101A 】外观非常精致，由特殊纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理美国宾夕法尼亚州立大学毕业证（penstate学位证）学位证【微信：WP101A 】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。
办理美国宾夕法尼亚州立大学毕业证（penstate学位证）学位证【微信：WP101A 】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，办理美国宾夕法尼亚州立大学毕业证（penstate学位证）学位证【微信：WP101A 】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。
Exploring_Karnali_Region_of_Nepal_(Food, Culture and People).pptx
Largest province in Nepal, Mountain landscape with 47% of an area located above 4000 masl, Characterized by its unique cultural heritage, diverse geography, and traditional farming practices
Traditional Agriculture: Subsistence farming on terraced fields (rice, wheat, millet, bean, potato and barley)
Fruits: Apple, walnut, orange, etc.
Livestock Rearing: Transhumance system of animal husbandry (goats, sheep, and cattle)
Dietary Staples: Rice, lentils, vegetables, and dairy products
Food Preparation: Often prepared using locally grown ingredients with traditional cooking methods
Religious Practices: Hinduism and Buddhism
Social Customs: Strong community bonds, traditional attire and customs are upheld during festivals
Environmental Connection: Respect for nature and reverence for sacred sites
Historical Context: Farming techniques shaped by the region's rugged terrain, climate, and historical interactions
Cultural Influence: Food preferences, agricultural rituals, and farming practices have been influenced by a blend of indigenous traditions, Hindu and Buddhist beliefs, and trade routes
Enhancing Agricultural Practices: Introducing modern farming techniques without compromising traditional values
Access to Education and Resources: Investing in education and providing access to agricultural inputs
Promoting Sustainable Tourism: Leveraging the region's cultural richness and natural beauty
Intersection of culture, agriculture, and tradition
Embracing sustainable development practices and honoring cultural heritage
Enhance the lives of its people while safeguarding their unique way of life
Agriculture Market : Global Trends and Forecast Analysis (2023-2032)
The global agriculture market is anticipated to grow at a substantial CAGR of 9.60% in the upcoming years. The global agriculture industry was estimated to be worth USD 13.5 billion in 2022 and was expected to be worth USD 25.6 billion by 2030.
一比一原版美国俄克拉荷马大学毕业证（ou学位证）如何办理
原件一模一样【微信：WP101A】【美国俄克拉荷马大学毕业证（ou学位证）成绩单】【微信：WP101A】（留信学历认证永久存档查询）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，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）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，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：WP101A】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：WP101A】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份【微信：WP101A】
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
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
办理美国俄克拉荷马大学毕业证（ou学位证）学位证【微信：WP101A 】外观非常精致，由特殊纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理美国俄克拉荷马大学毕业证（ou学位证）学位证【微信：WP101A 】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。
办理美国俄克拉荷马大学毕业证（ou学位证）学位证【微信：WP101A 】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，办理美国俄克拉荷马大学毕业证（ou学位证）学位证【微信：WP101A 】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。
Food smoking- processing & preservation.pptx
Smoking as a preservation and processing method for food, Food preservation, food processing, smoking, meat and meat products, methods of food smoking, application, cold smoking, hot smoking, warm smoking, liquid smoking, food industry and business, offset smokers, upright drum smokers, Vertical water smokers, Propane smokers, Electrical smokers and related health concerns.
一比一原版美国俄克拉荷马城市大学毕业证（ocu学位证）如何办理
原件一模一样【微信：WP101A】【美国俄克拉荷马城市大学毕业证（ocu学位证）成绩单】【微信：WP101A】（留信学历认证永久存档查询）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，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）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，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：WP101A】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：WP101A】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份【微信：WP101A】
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
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
办理美国俄克拉荷马城市大学毕业证（ocu学位证）学位证【微信：WP101A 】外观非常精致，由特殊纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理美国俄克拉荷马城市大学毕业证（ocu学位证）学位证【微信：WP101A 】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。
办理美国俄克拉荷马城市大学毕业证（ocu学位证）学位证【微信：WP101A 】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，办理美国俄克拉荷马城市大学毕业证（ocu学位证）学位证【微信：WP101A 】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。
Discover the Magic 7 Fruits for Weight Loss You Need to Know About!.pdf
Fruits, a.k.a, nature’s candy are beneficial for tons of reasons. They’re filled with vitamins and nutrients that are not just healthy but delicious too. And, some have officially been identified as fruits for weight loss, which makes them ideal for any and every kind of diet you are currently experimenting with.
Also read: https://rapidleaks.com/lifestyle/food-drink/fruits-weight-loss/
按照学校原版(KCL文凭证书)伦敦国王学院毕业证快速办理
学校原版办理【(KCL毕业证书)伦敦国王学院毕业证】【176555708微信号】电子版成绩单成绩单、外壳、offer、留信学历认证（永久存档真实可查）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，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）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，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【我们承诺采用的是学校原版纸张（纸质、底色、纹路），我们拥有全套进口原装设备，特殊工艺都是采用不同机器制作，仿真度基本可以达到100%，所有工艺效果都可提前给客户展示，不满意可以根据客户要求进行调整，直到满意为止！】
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信176555708】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信176555708】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
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
留信网服务项目：
1、留学生专业人才库服务（留信分析）
2、国（境）学习人员提供就业推荐信服务
3、留学人员区块链存储服务
→ 【关于价格问题（保证一手价格）】
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：客户在留信官方认证查询网站查询到认证通过结果后付款，不成功不收费！
Top 12 Best Restaurants in Panchkula city
Panchkula offers a wide array of dining experiences. From traditional North Indian flavors to global cuisine, the city’s restaurants cater to every taste bud. Let’s dive into some of the best restaurants in Panchkula
Recently uploaded (12)
Exploring_Karnali_Region_of_Nepal_(Food, Culture and People).pptx
Exploring_Karnali_Region_of_Nepal_(Food, Culture and People).pptx
Agriculture Market : Global Trends and Forecast Analysis (2023-2032)
Agriculture Market : Global Trends and Forecast Analysis (2023-2032)
Discover the Magic 7 Fruits for Weight Loss You Need to Know About!.pdf
Discover the Magic 7 Fruits for Weight Loss You Need to Know About!.pdf
Coffee Presentation Coffee in the CordillerasPDF.pdf
Coffee Presentation Coffee in the CordillerasPDF.pdf
Mother Sauces.pdf
- 2. z What is a Sauce ? ⦿ Moist liquid component served with the dish. ⦿ Adds contrasting and complementary flavors. ⦿ Adds to the texture and enhances the taste. ⦿ Adds visual interest to the dish.
- 3. z ThickeningAgents ⦿ Roux- Refined flour cooked with equal quantity of butter. Types are White, Blond and Brown roux. ⦿ Slurry- Cornstarch with water. ⦿ Beurre Maine- Equal parts of flour and butter kneaded together ⦿ Laison – One part egg yolk and three parts cream. ⦿ Butter – Also adds shine. ⦿ Blood
- 4. z Bechamel ⦿Commonly known as white sauce. ⦿Made with one parts of white roux and 10 parts of milk. ⦿Made first by Louis de Behcamel, chief steward of King Louis XIV.
- 5. z Veloute Literally means velvet. Made with blond roux and white stock (Chicken, Fish or Veal) Very light and blond color.
- 6. z Espagnole(Brown sauce) Means Spanish. Dates back to the 18th century. Finest ham and tomato was said to come from Spain. Thickening rich brown stock with brown roux.
- 7. z Tomato Sauce Traditional French tomato sauce is thickened with butter roux. More commonly associated with Italian cuisine. French recipe includes- Tomato concasse, pork, vegetables, thickened with roux.
- 8. z Hollandaise(Dutch Sauce) Warm, emulsified sauce. Based on egg yolks and butter. In French it means Dutch style. Since the sauce is heavy, it is served in less quantity and used primarily as a topping sauce.
- 9. z Mayonnaise A cold emulsified sauce based on egg yolks. Constitutes of egg yolks, oil, vinegar or lemon juice. If not handled well, it can curdle. Very popular dipping and spreading sauce.
- 10. z z Derivatives
- 11. z Bechamel Mornay (cheese sauce) Bechamel + Grated gruyere + liason Crème ( cream sauce ) Bechamel + fresh cream Oignons ( onion sauce) Bechamel + fresh cream + chopped onions Indienne (curry sauce ) Bechamel + cooked curry powder + onions + chopped tomatoes. Allemande (mushroom sauce) Velouete + chopped mushroom + liason Supreme( strained mushroom) Veloute simmered with chopped mushroom and strained + liason Aurore ( Tomato) Veloute + cooked and simmered tomato puree Cardinal (seafood sauce) Veloute + lobster butter + fresh cream Veloute
- 12. z Espagnole Demi- Glaze ( jus) Equal parts of brown sauce + brown stock reduced to half Bigararde ( orange ) Demi- glaze + reduced red wine and orange juice + red current jelly Daible ( devil sauce ) Demi- glaze + reduced white wine + cayenne pepper Madiera ( wine sauce ) Espagnole + madiera wine Maltaise ( orange ) Hollandaise+ juice of blood orange+ orange zest Mousseline ( cream sauce ) Hollandaise + whipped double cream Moutarde ( mustard sauce ) Hollandaise + dijon mustard Choron ( tomato sauce ) Bearnaise + cooked tomato puree Hollandaise
- 13. z Mayonaise Tartare Mayonaise + chopped gherkins + chopped capers + chopped herbs Thousand island Tartare sauce + ketchup Cocktail Mayonnaise + chopped shallots + ketchup + brandy + cayenne pepper Chantilly ( cream sauce ) Mayonnaise + stiffly beaten whipped cream Aioli (garlic sauce ) Mayonnaise + pounded garlic cloves