This recipe is for an Ahi Mango and Poke Salad that serves 4 people and takes 10 minutes to make. It includes sushi grade ahi tuna, salad greens, carrots, cucumbers, avocado, mango, peppers, and green onions. The tuna is marinated in a mixture of soy sauce, rice vinegar, sesame oil and ginger before being added to the salad. The salad ingredients are tossed with the remaining marinade and assembled with the tuna and fruit on top. Nutritional information is provided.
This recipe is for an Ahi Mango and Poke Salad that serves 4 in 10 minutes. It includes sushi grade ahi tuna, salad greens, carrot, cucumber, avocado, mango, serrano pepper, green onions, sesame seeds, soy sauce, rice vinegar, sesame oil and ginger. The tuna is marinated in a dressing then mixed with salad ingredients and topped with extras before serving.
This document provides a recipe for making chicken cordon bleu with a white sauce. It describes flattening chicken breasts, layering them with ham and cheese, wrapping them, and breading and frying the rolls. It also includes instructions for making a bechamel white sauce with butter, flour and milk to serve with the chicken cordon bleu.
1) This recipe is for Kuay Tiaw Pad Thai, a Thai noodle dish, and includes instructions for making the pad thai sauce. 2) To make the pad thai, vegetables, meat and noodles are stir-fried in oil with garlic and dried shrimp then mixed with the homemade pad thai sauce. 3) Eggs are fried in the wok and mixed into the noodles along with peanuts, bean sprouts and fresh herbs before serving with lime juice.
This document provides instructions and guidelines for writing recipes. It includes a sample recipe for Nepali-style Chow Mein. The key points are:
1) Recipes should include a list of ingredients, preparation steps in order using imperative sentences, cooking time, number of servings, and optional nutritional information.
2) Preparation steps should be written one per bullet point using clear language like "first," "then," and common cooking verbs.
3) Rules for writing recipes include providing step-by-step directions in order, describing one procedure per step, and using sequencing words to show order of steps.
4) The sample recipe demonstrates these elements and provides a recipe for Nepali-style Chow Mein
This document outlines a nutrition project created by Pareesa Iqbal. The menu includes a tabouleh salad, lentil soup, whole wheat pita pockets filled with chicken, and mini pineapple cream tarts. Detailed ingredients and instructions are provided for each item. Nutrition facts show the project meets 25% of daily carbohydrate needs and under 50% for other categories. The document concludes with Pareesa's reflections on the project and kitchen safety tips.
Food Intolerance and Allergen Program (FIAP) Recipe and Menu GuideSarah Partch
The FIAP Recipe and Menu Guide is intended to provide the allergen cook with safe, allergy-friendly recipe ideas. The guide also saves the allergen cook time by listing ingredients by brand name or GFS (Gordon Food Service) reorder number. When presented with multiple products, the allergen cook can select the ingredient that is listed in the guide, rather than reading and analyzing multiple labels for allergens. The Recipe and Menu Guide includes a four week cycle menu, as well.
This document provides instructions for preparing vegetable salad, including defining dressings and seasonings, listing common vegetable ingredients, and outlining the step-by-step process which involves washing, preparing, combining ingredients, adding dressing and seasoning, and serving. It also discusses the importance of following procedures for making vegetable salad and includes an activity where students prepare their own vegetable salads in groups.
Parts of a recipe following recipes and directions (3)PranayMeshram10
make yourself fall into the world of food .here is a guide which helps you to explore the world of recipes.grandmas flavors is the best cookbook.
https://bit.ly/3AD4wel
just go for the link above
This recipe is for an Ahi Mango and Poke Salad that serves 4 in 10 minutes. It includes sushi grade ahi tuna, salad greens, carrot, cucumber, avocado, mango, serrano pepper, green onions, sesame seeds, soy sauce, rice vinegar, sesame oil and ginger. The tuna is marinated in a dressing then mixed with salad ingredients and topped with extras before serving.
This document provides a recipe for making chicken cordon bleu with a white sauce. It describes flattening chicken breasts, layering them with ham and cheese, wrapping them, and breading and frying the rolls. It also includes instructions for making a bechamel white sauce with butter, flour and milk to serve with the chicken cordon bleu.
1) This recipe is for Kuay Tiaw Pad Thai, a Thai noodle dish, and includes instructions for making the pad thai sauce. 2) To make the pad thai, vegetables, meat and noodles are stir-fried in oil with garlic and dried shrimp then mixed with the homemade pad thai sauce. 3) Eggs are fried in the wok and mixed into the noodles along with peanuts, bean sprouts and fresh herbs before serving with lime juice.
This document provides instructions and guidelines for writing recipes. It includes a sample recipe for Nepali-style Chow Mein. The key points are:
1) Recipes should include a list of ingredients, preparation steps in order using imperative sentences, cooking time, number of servings, and optional nutritional information.
2) Preparation steps should be written one per bullet point using clear language like "first," "then," and common cooking verbs.
3) Rules for writing recipes include providing step-by-step directions in order, describing one procedure per step, and using sequencing words to show order of steps.
4) The sample recipe demonstrates these elements and provides a recipe for Nepali-style Chow Mein
This document outlines a nutrition project created by Pareesa Iqbal. The menu includes a tabouleh salad, lentil soup, whole wheat pita pockets filled with chicken, and mini pineapple cream tarts. Detailed ingredients and instructions are provided for each item. Nutrition facts show the project meets 25% of daily carbohydrate needs and under 50% for other categories. The document concludes with Pareesa's reflections on the project and kitchen safety tips.
Food Intolerance and Allergen Program (FIAP) Recipe and Menu GuideSarah Partch
The FIAP Recipe and Menu Guide is intended to provide the allergen cook with safe, allergy-friendly recipe ideas. The guide also saves the allergen cook time by listing ingredients by brand name or GFS (Gordon Food Service) reorder number. When presented with multiple products, the allergen cook can select the ingredient that is listed in the guide, rather than reading and analyzing multiple labels for allergens. The Recipe and Menu Guide includes a four week cycle menu, as well.
This document provides instructions for preparing vegetable salad, including defining dressings and seasonings, listing common vegetable ingredients, and outlining the step-by-step process which involves washing, preparing, combining ingredients, adding dressing and seasoning, and serving. It also discusses the importance of following procedures for making vegetable salad and includes an activity where students prepare their own vegetable salads in groups.
Parts of a recipe following recipes and directions (3)PranayMeshram10
make yourself fall into the world of food .here is a guide which helps you to explore the world of recipes.grandmas flavors is the best cookbook.
https://bit.ly/3AD4wel
just go for the link above
A recipe has three main components: a list of ingredients including amounts, a name that indicates what is being made, and preparation instructions that specify the steps to combine the ingredients. Recipes provide precise directions for making a food or drink by detailing the list of ingredients, amounts needed, and how to prepare and cook the items. The instructions may include actions to take like peeling, chopping, mixing, and cooking methods such as baking, boiling, and frying, as well as places to put the food like in a pan, oven, or microwave.
This document contains recipes for various Indian appetizers, main courses, breads, desserts, and beverages that are part of an Indian menu. It includes recipes for vegetable momos, aloo tikka, potato palya, gobi 65, aloo pakora, khandvi, rogan josh, chicken masala skewers, coconut and mint chutneys, onion tomato raita, chole bhature, rajma, aloo mushroom masala, vegetable kurma, methi mushroom, baingan bartha, saag paneer, tandoori roast chicken, creamy masala chicken, chicken balti, kashmiri mutton koftas,
The document discusses cooking and basic cooking principles. It defines cooking as using heat to prepare food for consumption and lists five purposes of cooking: to make nutrients available, enhance flavor, improve digestibility, increase palatability, and destroy pathogens. It identifies the key questions to consider when cooking: what utensils to use, ingredients, amount of heat, and which recipe to follow. The document then provides an overview of common cooking utensils and their uses before discussing ingredients, methods of cooking including dry and moist heat methods, and the five parts of a standard recipe: yield, ingredients, directions, equipment needs, and temperature/time.
Procedure text how to make fried chikenRizal Ogiek
The document provides instructions for making fried rice in 10 steps. It lists the necessary materials which include previously cooked white rice, oil, garlic, egg, black pepper, salt, and shrimp, chicken, or pork/tofu. The steps include tossing garlic in oil over heat, mixing egg with salt and pepper then rice, seasoning with soy sauces, thoroughly mixing and cooking additional ingredients, plating and garnishing with vegetables.
This recipe provides instructions for making fried rice. It lists 10 ingredients including rice, coconut oil, garlic, ginger, meat or seafood, eggs, vegetables, and seasonings. It also lists 6 tools needed like a frying pan, knife, bowl, and plate. The instructions are in 8 steps - heating the oil, adding garlic and ginger, adding the rice, continuing to fry and add protein, making a space to scramble eggs, adding vegetables, mixing in soy sauce and spices, and serving while warm.
This recipe provides instructions for making fried rice. It lists 10 ingredients including rice, coconut oil, garlic, ginger, meat or seafood, eggs, vegetables, and seasonings. It also lists 6 tools needed like a frying pan, knife, bowl, and plate. The instructions are in 8 steps - heating the oil, adding garlic and ginger, adding the rice, continuing to fry and add protein, making a space to scramble eggs, adding vegetables, mixing in soy sauce and spices, and serving while warm.
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
A recipe has three main components: a list of ingredients including amounts, a name that indicates what is being made, and preparation instructions that specify the steps to combine the ingredients. Recipes provide precise directions for making a food or drink by detailing the list of ingredients, amounts needed, and how to prepare and cook the items. The instructions may include actions to take like peeling, chopping, mixing, and cooking methods such as baking, boiling, and frying, as well as places to put the food like in a pan, oven, or microwave.
This document contains recipes for various Indian appetizers, main courses, breads, desserts, and beverages that are part of an Indian menu. It includes recipes for vegetable momos, aloo tikka, potato palya, gobi 65, aloo pakora, khandvi, rogan josh, chicken masala skewers, coconut and mint chutneys, onion tomato raita, chole bhature, rajma, aloo mushroom masala, vegetable kurma, methi mushroom, baingan bartha, saag paneer, tandoori roast chicken, creamy masala chicken, chicken balti, kashmiri mutton koftas,
The document discusses cooking and basic cooking principles. It defines cooking as using heat to prepare food for consumption and lists five purposes of cooking: to make nutrients available, enhance flavor, improve digestibility, increase palatability, and destroy pathogens. It identifies the key questions to consider when cooking: what utensils to use, ingredients, amount of heat, and which recipe to follow. The document then provides an overview of common cooking utensils and their uses before discussing ingredients, methods of cooking including dry and moist heat methods, and the five parts of a standard recipe: yield, ingredients, directions, equipment needs, and temperature/time.
Procedure text how to make fried chikenRizal Ogiek
The document provides instructions for making fried rice in 10 steps. It lists the necessary materials which include previously cooked white rice, oil, garlic, egg, black pepper, salt, and shrimp, chicken, or pork/tofu. The steps include tossing garlic in oil over heat, mixing egg with salt and pepper then rice, seasoning with soy sauces, thoroughly mixing and cooking additional ingredients, plating and garnishing with vegetables.
This recipe provides instructions for making fried rice. It lists 10 ingredients including rice, coconut oil, garlic, ginger, meat or seafood, eggs, vegetables, and seasonings. It also lists 6 tools needed like a frying pan, knife, bowl, and plate. The instructions are in 8 steps - heating the oil, adding garlic and ginger, adding the rice, continuing to fry and add protein, making a space to scramble eggs, adding vegetables, mixing in soy sauce and spices, and serving while warm.
This recipe provides instructions for making fried rice. It lists 10 ingredients including rice, coconut oil, garlic, ginger, meat or seafood, eggs, vegetables, and seasonings. It also lists 6 tools needed like a frying pan, knife, bowl, and plate. The instructions are in 8 steps - heating the oil, adding garlic and ginger, adding the rice, continuing to fry and add protein, making a space to scramble eggs, adding vegetables, mixing in soy sauce and spices, and serving while warm.
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
3. Ahi Mango and Poke Salad
Marion Hetrick 10 minutes • Makes 4 servings
Ingredients
1½ lbs. sushi grade ahi tuna, diced
5 oz salad greens
1 large carrot, grated
½ English cucumber, sliced into thin half
circles
1 avocado, peeled and diced
1 mango, peeled and diced
1 serrano or jalapeno pepper, seeded and
thinly sliced
2 green onions, sliced
Sesame seeds
2Tbsp soy sauce (or coconut aminos)
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp minced ginger
Preparation
In a small jar, shake together the soy sauce,
rice vinegar, sesame oil and minced ginger.
Mix the tuna with 2 tbsp of the dressing and
let sit while preparing the rest of salad.
Toss salad greens, cucumber and grated
carrot with remaining dressing. Arrange in
individual bowls and top with ahi, avocado
and mango. Sprinkle with sesame seeds,
sliced serrano and green onion
Tip: For this flavorful spring
salad, use only the very
freshest, high-grade ahi
tuna.
Calories 186; total fat 11.6g; saturated fat 1.6g; cholesterol 5.6mg; sodium 483mg; total carbohydrate 418.6g;
dietary fiber 5.5g; protein 5.6g
4. Add Recipe Name
Add contributors Add time & number of servings
Ingredients
Add a list of ingredients
Preparation
Add preparation steps
Add tip or note
Add nutritional information
5. 1
2
3
Add Recipe Name
Add time and number of servings
Add a tip or note
Add a preparation step
Add a preparation step
Add a preparation step
Ingredients
Add a list of Ingredients
Add nutritional
information
6. 1 2 3
Add Recipe Name
Add time and number of servings
Add a tip or note
Add a preparation step Add a preparation step Add a preparation step
Ingredients
Add a list of Ingredients
Add nutritional information
7. 1
2
3
4
Add Recipe Name
Add time and number of servings
Add a tip or note
Ingredients
Add a list of Ingredients
Add nutritional information
Add a preparation step
Add a preparation step
Add a preparation step
Add a preparation step
8. Add Recipe Name
Add time and number of servings
Add a tip or note
Ingredients
Add a list of Ingredients
1. Add preparation steps
Add nutritional information
10. Add Recipe Name
Add contributors Add time and number of servings
Ingredients
Add a list of Ingredients
Preparation
1. Add preparation steps
Add a tip or note
Add nutritional information
11. 1
2
3
Add Recipe Name
Add time and number of servings
Add a tip or note
Add a preparation step
Add a preparation step
Add a preparation step
Ingredients
Add a list of Ingredients
Add nutritional
information
12. 1 2 3
Add Recipe Name
Add time and number of servings
Add a preparation step Add a preparation step Add a preparation step
Add a tip or note
Ingredients
Add a list of Ingredients
Add nutritional information
13. 1
2
3
4
Add Recipe Name
Add time and number of servings
Add a tip or note
Ingredients
Add a list of Ingredients
Add nutritional information
Add a preparation step
Add a preparation step
Add a preparation step
Add a preparation step
14. Add Recipe Name
Add time and number of servings
Add a tip or note
Ingredients
Add a list of Ingredients
1. Add preparation steps
Add nutritional information
16. Add Recipe Name
Add contributors Add time and number of servings
Ingredients
Add a list of Ingredients
Preparation
1. Add preparation steps
Add a tip or note
Add nutritional information
17. 1
2
3
Add Recipe Name
Add time and number of servings
Add a tip or note
Add a preparation step
Add a preparation step
Add a preparation step
Ingredients
Add a list of Ingredients
Add nutritional
information
18. 1 2 3
Add Recipe Name
Add time and number of servings
Add a tip or note
Add a preparation step Add a preparation step Add a preparation step
Ingredients
Add a list of Ingredients
Add nutritional information
19. 1
2
3
4
Add Recipe Name
Add time and number of servings
Add a tip or note
Ingredients
Add a list of Ingredients
Add nutritional information
Add a preparation step
Add a preparation step
Add a preparation step
Add a preparation step
20. Add Recipe Name
Add time and number of servings
Add a tip or note
Ingredients
Add a list of Ingredients
1. Add preparation steps
Add nutritional information
22. Add Recipe Name
Add contributors Add time and number of servings
Ingredients
Add a list of Ingredients
Preparation
1. Add preparation steps
Add a tip or note
Add nutritional information
23. 1
2
3
Add Recipe Name
Add time and number of servings
Add a tip or note
Add a preparation step
Add a preparation step
Add a preparation step
Ingredients
Add a list of Ingredients
Add nutritional
information
24. 1 2 3
Add Recipe Name
Add time and number of servings
Add a tip or note
Add a preparation step Add a preparation step Add a preparation step
Ingredients
Add a list of Ingredients
Add nutritional information
25. 1
2
3
4
Add Recipe Name
Add time and number of servings
Add a tip or note
Ingredients
Add a list of Ingredients
Add nutritional information
Add a preparation step
Add a preparation step
Add a preparation step
Add a preparation step
26. Add Recipe Name
Add time and number of servings
Add a tip or note
Ingredients
Add a list of Ingredients
1. Add preparation steps
Add nutritional information
28. Add Recipe Name
Add contributors Add time and number of servings
Ingredients
Add a list of Ingredients
Preparation
1. Add preparation steps
Add a tip or note
Add nutritional information
29. 1
2
3
Add Recipe Name
Add time and number of servings
Add a tip or note
Add a preparation step
Add a preparation step
Add a preparation step
Ingredients
Add a list of Ingredients
Add nutritional
information
30. 1 2 3
Add Recipe Name
Add time and number of servings
Add a tip or note
Add a preparation step Add a preparation step Add a preparation step
Ingredients
Add a list of Ingredients
Add nutritional information
31. 1
2
3
4
Add Recipe Name
Add time and number of servings
Add a tip or note
Ingredients
Add a list of Ingredients
Add nutritional information
Add a preparation step
Add a preparation step
Add a preparation step
Add a preparation step
32. Add Recipe Name
Add time and number of servings
Add a tip or note
Ingredients
Add a list of Ingredients
1. Add preparation steps
Add nutritional information