This document discusses various types of sauces used in cooking. It explains that sauces are flavored liquids that are often thickened and can complement, enhance and finish dishes. Different thickening agents are used depending on the base ingredient. Modern sauces tend to use less fat. Proper sauce making requires consideration of flavor, consistency and not overpowering the main dish. Key sauce making techniques include deglazing pans, skimming surfaces, straining, reducing liquids, and whisking to blend and emulsify ingredients.
Powerpoint presentation of "Sauces" in Principles of food production (.
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Powerpoint presentation of "Stocks" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
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xoxo
-Jovi
Powerpoint presentation of "Sauces" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Powerpoint presentation of "Stocks" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Powerpoint presentation of "Soups" in Principles of food production.
Disclaimer: I do nor own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
This slides contains discussion about sandwich with tools and utensils as well as group activity and formative test. The slides were downloaded from slide share resources and modified for educational purposes.
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.
Learning the types of cakes, torte vs gateaux, mixing method of a cake, ingredients function that used in baking a cake, main goals of mixing cake and factor that cause curdling
How can kitchen communication and a French culinary term translate into improved communication, organization and the ultimate recipe for success in the Marketing within the A/E/C Industry.
• 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
Powerpoint presentation of "Soups" in Principles of food production.
Disclaimer: I do nor own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
This slides contains discussion about sandwich with tools and utensils as well as group activity and formative test. The slides were downloaded from slide share resources and modified for educational purposes.
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.
Learning the types of cakes, torte vs gateaux, mixing method of a cake, ingredients function that used in baking a cake, main goals of mixing cake and factor that cause curdling
How can kitchen communication and a French culinary term translate into improved communication, organization and the ultimate recipe for success in the Marketing within the A/E/C Industry.
• 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
Meet Dinah Mattingly – Larry Bird’s Partner in Life and Loveget joys
Get an intimate look at Dinah Mattingly’s life alongside NBA icon Larry Bird. From their humble beginnings to their life today, discover the love and partnership that have defined their relationship.
Maximizing Your Streaming Experience with XCIPTV- Tips for 2024.pdfXtreame HDTV
In today’s digital age, streaming services have become an integral part of our entertainment lives. Among the myriad of options available, XCIPTV stands out as a premier choice for those seeking seamless, high-quality streaming. This comprehensive guide will delve into the features, benefits, and user experience of XCIPTV, illustrating why it is a top contender in the IPTV industry.
240529_Teleprotection Global Market Report 2024.pdfMadhura TBRC
The teleprotection market size has grown
exponentially in recent years. It will grow from
$21.92 billion in 2023 to $28.11 billion in 2024 at a
compound annual growth rate (CAGR) of 28.2%. The
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Tom Selleck Net Worth: A Comprehensive Analysisgreendigital
Over several decades, Tom Selleck, a name synonymous with charisma. From his iconic role as Thomas Magnum in the television series "Magnum, P.I." to his enduring presence in "Blue Bloods," Selleck has captivated audiences with his versatility and charm. As a result, "Tom Selleck net worth" has become a topic of great interest among fans. and financial enthusiasts alike. This article delves deep into Tom Selleck's wealth, exploring his career, assets, endorsements. and business ventures that contribute to his impressive economic standing.
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Early Life and Career Beginnings
The Foundation of Tom Selleck's Wealth
Born on January 29, 1945, in Detroit, Michigan, Tom Selleck grew up in Sherman Oaks, California. His journey towards building a large net worth began with humble origins. , Selleck pursued a business administration degree at the University of Southern California (USC) on a basketball scholarship. But, his interest shifted towards acting. leading him to study at the Hills Playhouse under Milton Katselas.
Minor roles in television and films marked Selleck's early career. He appeared in commercials and took on small parts in T.V. series such as "The Dating Game" and "Lancer." These initial steps, although modest. laid the groundwork for his future success and the growth of Tom Selleck net worth. Breakthrough with "Magnum, P.I."
The Role that Defined Tom Selleck's Career
Tom Selleck's breakthrough came with the role of Thomas Magnum in the CBS television series "Magnum, P.I." (1980-1988). This role made him a household name and boosted his net worth. The series' popularity resulted in Selleck earning large salaries. leading to financial stability and increased recognition in Hollywood.
"Magnum P.I." garnered high ratings and critical acclaim during its run. Selleck's portrayal of the charming and resourceful private investigator resonated with audiences. making him one of the most beloved television actors of the 1980s. The success of "Magnum P.I." played a pivotal role in shaping Tom Selleck net worth, establishing him as a major star.
Film Career and Diversification
Expanding Tom Selleck's Financial Portfolio
While "Magnum, P.I." was a cornerstone of Selleck's career, he did not limit himself to television. He ventured into films, further enhancing Tom Selleck net worth. His filmography includes notable movies such as "Three Men and a Baby" (1987). which became the highest-grossing film of the year, and its sequel, "Three Men and a Little Lady" (1990). These box office successes contributed to his wealth.
Selleck's versatility allowed him to transition between genres. from comedies like "Mr. Baseball" (1992) to westerns such as "Quigley Down Under" (1990). This diversification showcased his acting range. and provided many income streams, reinforcing Tom Selleck net worth.
Television Resurgence with "Blue Bloods"
Sustaining Wealth through Consistent Success
In 2010, Tom Selleck began starring as Frank Reagan i
Experience the thrill of Progressive Puzzle Adventures, like Scavenger Hunt Games and Escape Room Activities combined Solve Treasure Hunt Puzzles online.
Panchayat Season 3 - Official Trailer.pdfSuleman Rana
The dearest series "Panchayat" is set to make a victorious return with its third season, and the fervor is discernible. The authority trailer, delivered on May 28, guarantees one more enamoring venture through the country heartland of India.
Jitendra Kumar keeps on sparkling as Abhishek Tripathi, the city-reared engineer who ends up functioning as the secretary of the Panchayat office in the curious town of Phulera. His nuanced depiction of a young fellow exploring the difficulties of country life while endeavoring to adjust to his new environmental factors has earned far and wide recognition.
Neena Gupta and Raghubir Yadav return as Manju Devi and Brij Bhushan Dubey, separately. Their dynamic science and immaculate acting rejuvenate the hardships of town administration. Gupta's depiction of the town Pradhan with an ever-evolving outlook, matched with Yadav's carefully prepared exhibition, adds profundity and credibility to the story.
New Difficulties and Experiences
The trailer indicates new difficulties anticipating the characters, as Abhishek keeps on wrestling with his part in the town and his yearnings for a superior future. The series has reliably offset humor with social editorial, and Season 3 looks ready to dig much more profound into the intricacies of rustic organization and self-awareness.
Watchers can hope to see a greater amount of the enchanting and particular residents who have become fan top picks. Their connections and the one of a kind cut of-life situations give a reviving and interesting portrayal of provincial India, featuring the two its appeal and its difficulties.
A Mix of Humor and Heart
One of the signs of "Panchayat" is its capacity to mix humor with sincere narrating. The trailer features minutes that guarantee to convey giggles, as well as scenes that pull at the heartstrings. This equilibrium has been a critical calculate the show's prosperity, resounding with crowds across different socioeconomics.
Creation Greatness
The creation quality remaining parts first rate, with the beautiful setting of Phulera town filling in as a scenery that upgrades the narrating. The meticulousness in portraying provincial life, joined with sharp composition and solid exhibitions, guarantees that "Panchayat" keeps on hanging out in the packed web series scene.
Expectation and Delivery
As the delivery date draws near, expectation for "Panchayat" Season 3 is at a record-breaking high. The authority trailer has previously created critical buzz, with fans enthusiastically anticipating the continuation of Abhishek Tripathi's excursion and the new undertakings that lie ahead in Phulera.
All in all, the authority trailer for "Panchayat" Season 3 recommends that watchers are in for another drawing in and engaging ride. Yet again with its charming characters, convincing story, and ideal mix of humor and show, the new season is set to enamor crowds. Write in your schedules and prepare to get back to the endearing universe of "Panchayat."
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In the vast landscape of cinema, stories have been told, retold, and reimagined in countless ways. At the heart of this narrative evolution lies the concept of a "remake". A successful remake allows us to revisit cherished tales through a fresh lens, often reflecting a different era's perspective or harnessing the power of advanced technology. Yet, the question remains, what makes a remake successful? Today, we will delve deeper into this subject, identifying the key ingredients that contribute to the success of a remake.
Young Tom Selleck: A Journey Through His Early Years and Rise to Stardomgreendigital
Introduction
When one thinks of Hollywood legends, Tom Selleck is a name that comes to mind. Known for his charming smile, rugged good looks. and the iconic mustache that has become synonymous with his persona. Tom Selleck has had a prolific career spanning decades. But, the journey of young Tom Selleck, from his early years to becoming a household name. is a story filled with determination, talent, and a touch of luck. This article delves into young Tom Selleck's life, background, early struggles. and pivotal moments that led to his rise in Hollywood.
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Early Life and Background
Family Roots and Childhood
Thomas William Selleck was born in Detroit, Michigan, on January 29, 1945. He was the second of four children in a close-knit family. His father, Robert Dean Selleck, was a real estate investor and executive. while his mother, Martha Selleck, was a homemaker. The Selleck family relocated to Sherman Oaks, California. when Tom was a child, setting the stage for his future in the entertainment industry.
Education and Early Interests
Growing up, young Tom Selleck was an active and athletic child. He attended Grant High School in Van Nuys, California. where he excelled in sports, particularly basketball. His tall and athletic build made him a standout player, and he earned a basketball scholarship to the University of Southern California (U.S.C.). While at U.S.C., Selleck studied business administration. but his interests shifted toward acting.
Discovery of Acting Passion
Tom Selleck's journey into acting was serendipitous. During his time at U.S.C., a drama coach encouraged him to try acting. This nudge led him to join the Hills Playhouse, where he began honing his craft. Transitioning from an aspiring athlete to an actor took time. but young Tom Selleck became drawn to the performance world.
Early Career Struggles
Breaking Into the Industry
The path to stardom was a challenging one for young Tom Selleck. Like many aspiring actors, he faced many rejections and struggled to find steady work. A series of minor roles and guest appearances on television shows marked his early career. In 1965, he debuted on the syndicated show "The Dating Game." which gave him some exposure but did not lead to immediate success.
The Commercial Breakthrough
During the late 1960s and early 1970s, Selleck began appearing in television commercials. His rugged good looks and charismatic presence made him a popular brand choice. He starred in advertisements for Pepsi-Cola, Revlon, and Close-Up toothpaste. These commercials provided financial stability and helped him gain visibility in the industry.
Struggling Actor in Hollywood
Despite his success in commercials. breaking into large acting roles remained a challenge for young Tom Selleck. He auditioned and took on small parts in T.V. shows and movies. Some of his early television appearances included roles in popular series like Lancer, The F.B.I., and Bracken's World. But, it would take a
Scandal! Teasers June 2024 on etv Forum.co.zaIsaac More
Monday, 3 June 2024
Episode 47
A friend is compelled to expose a manipulative scheme to prevent another from making a grave mistake. In a frantic bid to save Jojo, Phakamile agrees to a meeting that unbeknownst to her, will seal her fate.
Tuesday, 4 June 2024
Episode 48
A mother, with her son's best interests at heart, finds him unready to heed her advice. Motshabi finds herself in an unmanageable situation, sinking fast like in quicksand.
Wednesday, 5 June 2024
Episode 49
A woman fabricates a diabolical lie to cover up an indiscretion. Overwhelmed by guilt, she makes a spontaneous confession that could be devastating to another heart.
Thursday, 6 June 2024
Episode 50
Linda unwittingly discloses damning information. Nhlamulo and Vuvu try to guide their friend towards the right decision.
Friday, 7 June 2024
Episode 51
Jojo's life continues to spiral out of control. Dintle weaves a web of lies to conceal that she is not as successful as everyone believes.
Monday, 10 June 2024
Episode 52
A heated confrontation between lovers leads to a devastating admission of guilt. Dintle's desperation takes a new turn, leaving her with dwindling options.
Tuesday, 11 June 2024
Episode 53
Unable to resort to violence, Taps issues a verbal threat, leaving Mdala unsettled. A sister must explain her life choices to regain her brother's trust.
Wednesday, 12 June 2024
Episode 54
Winnie makes a very troubling discovery. Taps follows through on his threat, leaving a woman reeling. Layla, oblivious to the truth, offers an incentive.
Thursday, 13 June 2024
Episode 55
A nosy relative arrives just in time to thwart a man's fatal decision. Dintle manipulates Khanyi to tug at Mo's heartstrings and get what she wants.
Friday, 14 June 2024
Episode 56
Tlhogi is shocked by Mdala's reaction following the revelation of their indiscretion. Jojo is in disbelief when the punishment for his crime is revealed.
Monday, 17 June 2024
Episode 57
A woman reprimands another to stay in her lane, leading to a damning revelation. A man decides to leave his broken life behind.
Tuesday, 18 June 2024
Episode 58
Nhlamulo learns that due to his actions, his worst fears have come true. Caiphus' extravagant promises to suppliers get him into trouble with Ndu.
Wednesday, 19 June 2024
Episode 59
A woman manages to kill two birds with one stone. Business doom looms over Chillax. A sobering incident makes a woman realize how far she's fallen.
Thursday, 20 June 2024
Episode 60
Taps' offer to help Nhlamulo comes with hidden motives. Caiphus' new ideas for Chillax have MaHilda excited. A blast from the past recognizes Dintle, not for her newfound fame.
Friday, 21 June 2024
Episode 61
Taps is hungry for revenge and finds a rope to hang Mdala with. Chillax's new job opportunity elicits mixed reactions from the public. Roommates' initial meeting starts off on the wrong foot.
Monday, 24 June 2024
Episode 62
Taps seizes new information and recruits someone on the inside. Mary's new job
Skeem Saam in June 2024 available on ForumIsaac More
Monday, June 3, 2024 - Episode 241: Sergeant Rathebe nabs a top scammer in Turfloop. Meikie is furious at her uncle's reaction to the truth about Ntswaki.
Tuesday, June 4, 2024 - Episode 242: Babeile uncovers the truth behind Rathebe’s latest actions. Leeto's announcement shocks his employees, and Ntswaki’s ordeal haunts her family.
Wednesday, June 5, 2024 - Episode 243: Rathebe blocks Babeile from investigating further. Melita warns Eunice to stay clear of Mr. Kgomo.
Thursday, June 6, 2024 - Episode 244: Tbose surrenders to the police while an intruder meddles in his affairs. Rathebe's secret mission faces a setback.
Friday, June 7, 2024 - Episode 245: Rathebe’s antics reach Kganyago. Tbose dodges a bullet, but a nightmare looms. Mr. Kgomo accuses Melita of witchcraft.
Monday, June 10, 2024 - Episode 246: Ntswaki struggles on her first day back at school. Babeile is stunned by Rathebe’s romance with Bullet Mabuza.
Tuesday, June 11, 2024 - Episode 247: An unexpected turn halts Rathebe’s investigation. The press discovers Mr. Kgomo’s affair with a young employee.
Wednesday, June 12, 2024 - Episode 248: Rathebe chases a criminal, resorting to gunfire. Turf High is rife with tension and transfer threats.
Thursday, June 13, 2024 - Episode 249: Rathebe traps Kganyago. John warns Toby to stop harassing Ntswaki.
Friday, June 14, 2024 - Episode 250: Babeile is cleared to investigate Rathebe. Melita gains Mr. Kgomo’s trust, and Jacobeth devises a financial solution.
Monday, June 17, 2024 - Episode 251: Rathebe feels the pressure as Babeile closes in. Mr. Kgomo and Eunice clash. Jacobeth risks her safety in pursuit of Kganyago.
Tuesday, June 18, 2024 - Episode 252: Bullet Mabuza retaliates against Jacobeth. Pitsi inadvertently reveals his parents’ plans. Nkosi is shocked by Khwezi’s decision on LJ’s future.
Wednesday, June 19, 2024 - Episode 253: Jacobeth is ensnared in deceit. Evelyn is stressed over Toby’s case, and Letetswe reveals shocking academic results.
Thursday, June 20, 2024 - Episode 254: Elizabeth learns Jacobeth is in Mpumalanga. Kganyago's past is exposed, and Lehasa discovers his son is in KZN.
Friday, June 21, 2024 - Episode 255: Elizabeth confirms Jacobeth’s dubious activities in Mpumalanga. Rathebe lies about her relationship with Bullet, and Jacobeth faces theft accusations.
Monday, June 24, 2024 - Episode 256: Rathebe spies on Kganyago. Lehasa plans to retrieve his son from KZN, fearing what awaits.
Tuesday, June 25, 2024 - Episode 257: MaNtuli fears for Kwaito’s safety in Mpumalanga. Mr. Kgomo and Melita reconcile.
Wednesday, June 26, 2024 - Episode 258: Kganyago makes a bold escape. Elizabeth receives a shocking message from Kwaito. Mrs. Khoza defends her husband against scam accusations.
Thursday, June 27, 2024 - Episode 259: Babeile's skillful arrest changes the game. Tbose and Kwaito face a hostage crisis.
Friday, June 28, 2024 - Episode 260: Two women face the reality of being scammed. Turf is rocked by breaking
From Slave to Scourge: The Existential Choice of Django Unchained. The Philos...Rodney Thomas Jr
#SSAPhilosophy #DjangoUnchained #DjangoFreeman #ExistentialPhilosophy #Freedom #Identity #Justice #Courage #Rebellion #Transformation
Welcome to SSA Philosophy, your ultimate destination for diving deep into the profound philosophies of iconic characters from video games, movies, and TV shows. In this episode, we explore the powerful journey and existential philosophy of Django Freeman from Quentin Tarantino’s masterful film, "Django Unchained," in our video titled, "From Slave to Scourge: The Existential Choice of Django Unchained. The Philosophy of Django Freeman!"
From Slave to Scourge: The Existential Choice of Django Unchained – The Philosophy of Django Freeman!
Join me as we delve into the existential philosophy of Django Freeman, uncovering the profound lessons and timeless wisdom his character offers. Through his story, we find inspiration in the power of choice, the quest for justice, and the courage to defy oppression. Django Freeman’s philosophy is a testament to the human spirit’s unyielding drive for freedom and justice.
Don’t forget to like, comment, and subscribe to SSA Philosophy for more in-depth explorations of the philosophies behind your favorite characters. Hit the notification bell to stay updated on our latest videos. Let’s discover the principles that shape these icons and the profound lessons they offer.
Django Freeman’s story is one of the most compelling narratives of transformation and empowerment in cinema. A former slave turned relentless bounty hunter, Django’s journey is not just a physical liberation but an existential quest for identity, justice, and retribution. This video delves into the core philosophical elements that define Django’s character and the profound choices he makes throughout his journey.
Link to video: https://youtu.be/GszqrXk38qk
From the Editor's Desk: 115th Father's day Celebration - When we see Father's day in Hindu context, Nanda Baba is the most vivid figure which comes to the mind. Nanda Baba who was the foster father of Lord Krishna is known to provide love, care and affection to Lord Krishna and Balarama along with his wife Yashoda; Letter’s to the Editor: Mother's Day - Mother is a precious life for their children. Mother is life breath for her children. Mother's lap is the world happiness whose debt can never be paid.
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Prepare cook and finish complex sauces
1.
2. . A Sauce is most accurately describes as a flavoured liquid, which in
essence is a base that has been thickened.
Thickenings used for sauces vary greatly, depending on the base
ingredient.
Modern sauces are lightened by using less fat to take into account
society’s healthier lifestyle. However, cream, just and butter are still
used to complement many dishes
A sauce performs an important role in a dish; it complements, enhances
and creates an attractive finish to the dish. The sauces appearance
should be glassy and its consistency correct, it should have a defined
flavour but never overpower the main ingredient of the dish. The
potential of a sauce to highlight a dish is often overlooked and the
seasoning will preform a pivotal role; a bland sauce will ruin a perfectly
cooked meal.
4.
Deglazing is a process of allowing the caramelised
pan or tray juices and sediment to be released into
added liquid, which may be water, stock, wine or
other liquid-based commodities.
Any excess fat is drained off first, then the liquid is
added while stirring vigorously over a hot stove.
The liquid is reduced and a good jus or stock
added. A small amount of butter can be added to
finish the sauce. The liquid is then passed through
muslin cloth and a fine chinois to create a smooth
consistency.
5.
This process is one of the most important a
chef master. A well skimmed sauce or stock
will have clarity and clear flavour, which will
be ruined if left unattended. The use of a
perforated spoon or small ladle to remove
the scum and foam that develops at the
surface of a cooking liquid will prevent the
stock or sauce from becoming cloudy and
bitter.
6.
Forcing a liquid or puree through a drum sieve,
conical strainer, chinois or muslin cloth with
ensure the finished sauce is smooth and
emulsified,. The use of muslin cloth when
passing a jus is essential to remove excess
sediment (this process is generally repeated at
least twice to ensure a crystal-clear finish)
7.
By reducing a liquid over a fierce heat a more
intensified flavour is achieved. However, the
volume of liquid reduced, which must be
taken into account when preparing a dish and
for portion control. Over reducing a liquid can
result in the appearance of a bitter flavour.
8.
These processes rely on rapid movement to emulsify products
such as creams, eggs and purees, giving them a light, smooth
and delicate flavour and appearance. This is caused by
increasing aeration within the sauce
Egg-yolk based emulsification sauces, such as hollandaise
sauce, requires the eggs to be beaten oven a bain-marie,
which cooks the egg yolks but prevents them from curdling.
The vigorous whisking during the cooking process increases
the volume of the sauce.
9.
The modern kitchen has produced a wide range of
variations to the old classical methods of roux based
sauces. Nowadays crème fraiche, fromage frais and
yogurt are used as alternatives to cream, egg yolks
and butter making today's sauces lighter, less fatty
with less rich textures.
Many modern chefs will use a reduced purée of
vegetable or fruit base preparation as the sauce
without any thickening agent.
It is worth noting that very small amounts of a starch
can be added to act as a stabilizer.
10.
Many sauces are ‘enriched’ with the addition
of cream. Most sauces will have been made
in the traditional way before the cream is
added, therefore their thickening agent will
already be present.
Some dishes will have their cooking liquid
reduced to concentrate the flavour and
consistency and then the cream is added. It
is then necessary to cook and reduce again
to thicken the sauce.
11.
Only a good quality double cream is
suitable for this method of sauce making
as single and whipping cream do not have
the viscosity to ensure a suitably thickened
sauce.
It is worth noting that when cooked for any
length of time thin cream or one with
insufficient butter fat content, will result in
the protein overcooked and shrunk, giving
it a curdled appearance.
It is also important to note that many chefs
prefer not to over use cream in their dishes
as many customers today prefer the lighter
less rich sauces.
12.
This type of sauce is the process of cooking
down the main ingredient until it is soft
enough to be puréed in a blender (or similar).
The concentration is achieved by the
evaporation of the water content until the
desired thickness occurs. Sometimes a starch
can be added in the form of cornflour or
potato starch.
13.
Many different sauces develop from this
basic technique. In classical cookery a
reduction sauce was based on the addition of
wine, vinegar or a quality stock added to a
pan in which meat, poultry, game or fish had
been cooked.
The item is removed, the fat tipped off and
the wine, vinegar or stock added. The liquid
is reduced and concentrated before other
ingredients are added. A spirit like brandy
can be added and ‘ignited’ that is to ‘flambé’
the dish.
14.
Other ingredients added could be a white
or brown sauce, garnish, cream, herbs etc.
This is only a brief explanation of a very
extensive and varied selection of sauces
and it is not within the requirements of
this unit to identify them all.
The term ‘reduction sauce’ can include
sauces whose base starts with the main
ingredient or ‘body’ of the sauce being
concentrated by simmering away the water
content in order to concentrate the flavour
and thicken the sauce.
15.
The combining of egg yolks and melted
butter to form an emulsified sauce, is known
as a hollandaise sauce. The attention to
correct preparation and production methods
is vital to make this sauce.
Awareness of good hygiene, use of fresh
eggs, the temperature of the egg yolks and
butter and the fact that the sauce must be
made just prior to service, requires a sound
level of knowledge and skill.
16.
Is also classed as
a ‘warm sauce’.
The best
temperature for
the ‘holding’ of
the sauce is 37°C
or blood heat.
17. Stocks
The traditional stock pot has been the
foundation of many kitchen preparations for
many, many years. The cooking of
meat/bones, vegetables and herbs in a pot
with water has long been a basic method of
cookery to produce an aromatic cooking
liquor to be used as the basis to other dishes.
18.
The classical kitchen has worked with the making
of these stocks – beef, veal, poultry, game and
fish as the first step in ensuring the quality of a
finished dish.
Nowadays due to a greater awareness of
food hygiene, strict kitchen procedures,
economy of time, and food cost, the stock
pot has lost its role as an essential
preparation.
19.
Convenience stocks have taken over and fulfil
a necessary requirement. However, there is
no substitute for the freshly made stock and
where factors allow, a fresh stock will always
assist in producing a dish of an excellent,
original flavour.
A Stock is generally regarded as the base for
many sauces and is an extremely important
compound
20.
The dictionary describes gravy as.
Explained in French as a ‘Jus’. Likewise Jus is
explained as juice, gravy.
‘the juice that comes from the flesh when
cooking.’
The traditional English understanding of a gravy
is a sauce-like preparation which has gained its
texture by being thickened with a gravy powder
out of a tin.
21.
In good kitchens, the liquid left after roasting
beef, poultry, veal and game etc, has the grease
removed, is then boiled down to a concentrate
and offered as the Jus-rôti (juice from the roast)
as the accompaniment to the joint.
Jus-lie is a stock made up from veal
bones/chicken, bacon pieces, vegetables and
herbs, fresh stock and tomato purée. This is
cooked for 1-2 hours before being thickened.
Hence Jus-lie – Juice thickened.
22.
The process of making a glaze will normally be found
in only the most professional of kitchens. Good
quality stock, one with a definite taste, free from
grease and clear, is suitable.
Constant simmering, reducing and straining the stock
down to a sticky glutinous mass takes time and an
ever watchful eye, especially over the last stages. The
original quantity of stock, that is 12-15 litres will
become no more than ½ litre and it is very easy to
spoil by reducing too fast and burning.
The time taken can be several hours and the
consumption of gas or electricity can make this
process prohibitive.
23.
Sometimes this reduction can be left at the
stage of a concentrated stock called an
essence, which is much thinner than a glaze
and cannot be used in quite the same way.
Essences can be purchased in bottles from
good quality stockists (mushroom, truffle,
anchovy etc).
A finished glaze resembles a dark sticky mass
and is very strong in flavour. It must be used
in very small amounts and added to sauces to
strengthen the flavour, to darken the colour
slightly, and help to give a shine.
24.
Vinaigrette or French dressing as it is
sometimes referred to, is made by mixing
together oil and vinegar, with seasoning, to
produce a sharp flavoured preparation used
on a variety of salads.
A basic vinaigrette is made using a good
quality oil – groundnut, or a mixture of olive
oil and groundnut, with white wine vinegar.
Due to the wide range of oils available and an
even greater choice of vinegars you can
produce a dressing to suit every and any
combination of salads.
25.
Mustard can be added to a vinaigrette to add
further flavour and to help in stabilising the
dressing.
Vinegar (sharply flavoured water) and oil will
not mix as oil is less dense than water and
will float on the water. Next time you look at a
bottle of vinaigrette (not commercial but
kitchen made) you will see that the oil has
separated out and is on top of the vinegar.
When mustard is added it helps the oil and
water mix together and stay together longer.
The separating out effect has no ill effect on
the flavour or quality of the vinaigrette. It is
important though to shake the vinaigrette well
to remix the ingredients just before using.
26.
In classical cookery in particular, fruit based
salads were bound with acidulated cream –
cream mixed with fresh lemon juice. The
lemon juice has the effect of denaturing the
protein of the cream. In simple terms the
protein was changed so that it became thick.
The use of sour cream or crème fraîche is an
alternative to acidulated cream. Each one of
the creams mentioned offers a different
flavour and acidity to the finished salad.
27.
With the change in eating habits, sour cream
or similar ingredients have been substituted
where mayonnaise was once the binding
agent. A well known salad such as coleslaw
can be changed by using sour cream and
adding herbs or spices, such as carraway seed
or poppy seed.
The choice and variations are limitless and in
the hands of a good chef a wide range of
interesting salads can be developed.
Using good quality catering reference books
identify a range of salad preparations using
acidulated cream/sour cream as their binding
agent.
28.
The term ‘coulis’ is a well known term used in
good quality kitchens. A thin purée of the
main ingredient, smooth and definite in taste
is used as a sauce around the plate of the
dish to be presented.
This method is very popular in the up-todate presentation of plated dishes because
the coulis is very much part of the taste of
the dish. Its colour and style of presentation
will enhance the appearance of the dish being
presented.
29.
Aspic jelly is a savoury jelly used for
decorative purposes in cold work
presentation. It can also be found in pâtés,
terrines and pork pies.
The aspic jelly used in kitchens in past
generations would have been produced from
veal bones, calves feet, shin of beef, to
produce a well flavoured stock with the
natural gelatine of the animal. This in turn
would be clarified to produce a crystal clear
gelatinous stock.
30.
Today, because of the length of time to produce, the
cost and in particular the availability of some of the
ingredients, aspic jelly is even more unlikely to be
produced in a modern kitchen. For example calves
feet are difficult to obtain due to strict slaughter
house regulations as a result of BSE.
It is also worth noting that aspic jelly is high in
protein and very easily exposed to bacterial infection.
Due to the fact that it is only warmed over a gentle
heat before being coated over meat or fish etc, it can
become an excellent medium for food poisoning.
Convenience aspic is the most commonly used
savoury jelly used in kitchens. It is still very
important to remember that this product is high in
protein but Agar Agar is a safer product to use.