sandwichpreparationandpresentation-200505084520.pptx
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This document discusses factors to consider when preparing and presenting sandwiches. It identifies several types of sandwiches including open-faced, wrap, tea, pinwheel, and deep fried sandwiches. It emphasizes the importance of balance, flavor, texture, and color when making sandwiches. The choices of bread, spread, fillings and garnishes can enhance flavor and make the sandwich more appealing both in taste and visual presentation.
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classification of appetizers.pptx
1. Appetizers are small portions of food served before a meal to stimulate appetite and typically include options like hors d'oeuvres, canapés, relishes, fruits, or crudités.
2. Hors d'oeuvres are small portions of highly seasoned foods that can include a combination of items, while canapés are usually bread slices topped with items like fish or meat.
3. Relishes are pickled raw vegetables and dips are spreadable foods meant to accompany crackers or chips, with the proper thickness sticking to but not breaking the dippers.
4. Popular appetizer choices keep the food
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This document classifies and describes different types of appetizers:
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classification of appetizers.pptx
1. Appetizers are small portions of food served before a meal to stimulate appetite and typically include options like hors d'oeuvres, canapés, relishes, fruits, or crudités.
2. Hors d'oeuvres are small portions of highly seasoned foods that can include a combination of items, while canapés are usually bread slices topped with items like fish or meat.
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This document classifies and describes different types of appetizers:
Canapes are small slices of toasted or breaded bread topped with ingredients like cheese, fish, or meat. Chips and dips are served with potato chips, crackers, and raw vegetables. Cocktails are fruit juices served with cold sauces or dressings. Finger foods can be easily picked up and eaten by hand. Fruits and vegetables are simple appetizers that provide flavor, aroma and visual appeal. Hors d'oeuvres are small portions of highly seasoned foods like meats, cheeses and vegetables. Petite salads are smaller versions of full salads. Relishes and crudites are raw, crisp pickled vegetables.
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Clear soups are divided into broth soups and consommés. Broth soups contain vegetables, starches and meats in a flavorful broth, while consommés are perfectly transparent soups made by clarifying stock. Thick soups are divided into puree soups, cream soups, bisque soups, and chowders depending on whether they are thickened with a puree, starch-based thickeners, or a combination of both. Specialty soups include cold soups like gazpacho, vichyssoise, and borscht.
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This document discusses best practices for food presentation. It covers arranging foods on plates in a visually appealing and balanced way using techniques like symmetry, contrast, and focal points. It emphasizes making the food easy to identify and enhancing flavors and textures. Specific elements of plating like sauces, garnishes, and molds are explained. Buffet presentation is also briefly covered. The overall goal is to attractively display foods in a way that enhances the dining experience.
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Icing or frosting is used to cover or decorate baked goods like cakes and cookies. It is made of sugar with a liquid such as water or milk, and often contains ingredients like butter, cream cheese or flavorings. Common types of icing include buttercream, whipped cream, royal icing, cream cheese frosting, and fondant. Buttercream is soft and spreadable, whipped cream is light and fluffy, royal icing is white and hardens, cream cheese frosting is creamy and rich, while fondant can be molded and sculpted. Icing can be tinted with food coloring and decorated with sprinkles or other toppings.
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- The main components of a sandwich are the bread, spread, filling, and garnish. Different types of breads, spreads, fillings, and garnishes are discussed.
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The document provides information about a module on preparing sandwiches for a cookery course at Blancia College Foundation. The module overview states that a sandwich consists of two or more slices of bread with one or more layers of filling, typically meat or cheese. The module objectives are to identify types of sandwich ingredients, differentiate sandwich preparation methods, and create a plan to prepare sandwiches for family. The document includes a pre-assessment quiz, reading materials on sandwich components and types, suggested learning activities including analyzing sandwich recipes and creating a work plan, and a post-assessment.
Plate poultry dishes
This document provides guidelines for portioning and plating poultry dishes. It discusses how meat shrinks when cooked and recommends portion sizes for various poultry cuts. It emphasizes the importance of attractive plating and recommends mixing shapes, colors and textures; decorating plate rims; stacking components vertically; and using complementary garnishes to enhance presentation and the dining experience. Proper plating can make dishes more appealing and encourage people to select and consume healthier options.
Quick meal ideas using leftover grilled chicken
This document provides quick meal ideas using leftover grilled chicken. It suggests grilling extra chicken one night to use in meals throughout the week. Example meal ideas include chicken tacos, salads with grilled chicken, rice bowls with beans and vegetables, pesto pasta with grilled chicken, chicken paninis, and chicken omelets. The document encourages strategic meal planning by cooking proteins like chicken, steak, or pork in bulk to easily assemble quick, healthy meals during the week using leftovers.
HolidayDressing
Salad dressings are commonly used for more than just salads. According to a survey, while 75% of people use dressing on salads, 40% use it in dips and 30% as a marinade. The article provides tips for using salad dressings in different dishes during the holidays, including using ranch dressing in avocado dip, favorite dressings as marinades for meats, balsamic vinaigrette in braised dishes, Italian dressing on tomato bruschetta, and adding dressing to potato or pasta salads for flavor. Salad dressings can also be used as sandwich condiments or in breads by covering olive oil brushed bread with dry dressing.
Basic-concepts-in-food-plating-hrm-102.ppt
The document provides guidelines for plating and presenting Asian cuisine. It discusses concepts like using color, shape, texture and arrangement to make dishes visually appealing based on principles of balance, harmony and contrast. It provides tips for different components of a plate like keeping the main subject the focal point, using appropriate portions sizes, choosing plates that enhance the food, and leaving "dead space" around the rim. It also covers garnishing techniques like using complementary sauces, herbs and seasoning to add visual interest without overwhelming the dish. Specific Asian appetizers and their presentation like spring rolls, dumplings and soups are also discussed.
Basic-concepts-in-food-plating-hrm-102.ppt
This document provides suggestions for plating and presenting Asian cuisine. It discusses concepts like using a variety of colors, shapes, textures and arranging food with balance, harmony and contrast. It provides tips for different components of a plate like the main subject, portions, plates and garnishes. Specific suggestions are given for plating techniques, heights, sauces and developing creativity. Garnishing foods like appetizers, cocktails, canapes and soups is also addressed.
WEEK 7 PREPARE AND PRESENT SANDWICHES.pptx
1. The document discusses portion control techniques for sandwiches, including slicing meats thinly and using scoops to ensure consistent portions.
2. Precise portioning is important to control costs, reduce waste, and provide a consistent quality and customer experience.
3. Sandwiches should be attractively plated or arranged on trays using techniques like lining the tray with lettuce and artfully arranging the sandwiches to enhance presentation.
plate poultry dishes.pptx
This document provides information on portion control and plating poultry dishes. It discusses how meat shrinks when cooked and recommends portion sizes for common poultry cuts. It also outlines factors to consider when plating poultry, such as service ware, garnishing, sauces and accompaniments. Finally, it provides tips for plating food attractively, such as leaving 1/3 of the plate empty, mixing shapes and textures, and using garnishes that complement the dish's flavors.
Easy Weeknight Meals
This document provides recipes for 4 easy weeknight meals:
1) Creamy chicken and veggie pasta with chicken breast, frozen veggies, pasta, olive oil, parmesan, cream and garlic.
2) Ultimate BLTs with ham or turkey, bacon, lettuce, tomato, jam and munster cheese on toasted bread.
3) Homemade veggie pizza using store bought dough, marinara or pesto, mozzarella and choice of veggie toppings.
4) Chicken and cilantro rice with chicken breast, frozen veggies, garlic, rice, bouillon, cilantro and olive oil.
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◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微6496090】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
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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
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1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
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sandwichpreparationandpresentation-200505084520.pptx
- 1. Present Variety of Sandwiches
- 5. Tea Sandwich
- 9. Accoutrement- Refers to ketchup, mustard, salsa, guacamole and sour cream, served as condiments that go with the meal.
- 11. Factors to Consider in Preparing and Presenting Sandwiches
- 12. Balance in sandwich making is important. It is achieved through having balance in flavor, texture, and color. The fillings should go with the kind of bread to be used for a sandwich. A white bread is fairly floppy which goes well with heartier fillings like steak and crunchy vegetables.
- 13. The choice of spread and fillings are very important in preparing sandwich. Both add flavor to the sandwich. Plain butter, compound butter, and mayonnaise do not add moisture and richness but also flavor to the sandwich.
- 14. A basic sandwich can be made appealing and satisfying. Add fillings and vegetables for the height of the sandwich. Lettuce is laid on the slice of bread after the spread. On top of the green, meat filling is added, and topped with shredded carrots, shredded cabbage, and thinly sliced tomato in rounds.
- 15. Garnished do not only enhance the flavor of the sandwich, but they also add color that make sandwiches attractive. The fillings should harmonize not only with the flavor, but also with the color.
- 16. Texture refers to the softness, tenderness, smoothness and cruchiness of the ingredients in preparing sandwiches as perceived in the mouth. Choose that has close and smooth crumbs.