Wine sensory
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This document provides a smell test with 8 scents listed as "White" and 8 scents listed as "Red". Participants are instructed to match the scents to the letters listed next to each one. The correct matches are provided in a separate instructor's sheet. The document aims to test participants' ability to identify different smells.
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The document is a wine tasting sheet that evaluates 4 different wines. For each wine, it records the year, name/varietal, producer, and region. It then evaluates various aspects of the wine's aroma, color, taste, body, acidity, tannins, finish, and possible food pairings using descriptive terms. The goal is to analyze and compare the qualities of multiple wines.
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This document discusses different types of cookies including drop cookies, icebox cookies, bar cookies, sheet cookies, cut-out cookies, pressed cookies, rolled or molded cookies, and wafer cookies. It also discusses storing cookies and provides details on pâte à choux (cabbage paste), its two-part cooking method, and applications including cream puffs, éclairs, swans, and gougers.
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- The anatomy of an egg including the shell, white, yolk, and other internal parts.
- Temperature guidelines for cooking eggs and meat.
- Grading and proper storage of eggs.
- Types of breakfast meats including bacon, sausage, and ham.
- Tips for making pancake and waffle batters.
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The document discusses different types of dairy products including milk, fermented milk, butter, and cheese. It provides details on whole milk, evaporated milk, sweetened condensed milk, dry milk powder, half and half, light cream, whipping creams, buttermilk, sour cream, creme fraiche, yogurt, pasteurization, homogenization, raw milk, salted and European style butter, whipped and clarified butter, characteristics of cheese including moisture levels and milk fat percentages, rinds, and common cheese types such as fresh, blooming rind, semi-soft, washed rind, firm, hard, and blue.
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Corned beef
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To care for a sourdough starter (mother), maintain 2 cups and feed it weekly by removing half and replacing with equal parts flour and water. When using starter for bread, remove half as a sponge and add flour and water overnight then combine with more flour, salt, and water to form dough. Knead dough until elastic, proof until doubled, then bake in a preheated cast iron pot with lid for 25 minutes uncovered then 10 more minutes until browned. The dough can also be proofed and baked on a cornmeal dusted sheet pan slid into the hot pot.
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Wine sensory
- 1. Does Your Nose Know? White 1. Nutty ____ 2. Floral ____ 3. Lemon ____ 4. Toasted Oak ____ 5. Tropical ____ 6. Orange ____ 7. Green Olive ____ 8. Butter ____ Red 1. Strawberry ____ 2. Molasses ____ 3. Mint ____ 4. Anise ____ 5. Vanilla ____ 6. Cinnamon ____ 7. Black Olive ____ 8. Raspberry ____ Notes:
- 2. Does Your Nose Know? (Instructor’s Sheet) White 1. Nutty _E__ 2. Floral _A__ 3. Lemon _G__ 5. Toasted Oak _C__ 5. Tropical _B__ 6. Orange _D__ 7. Green Olive _F__ 8. Butter _H__ Red 1. Strawberry _O__ 2. Molasses _P__ 9. Mint _J__ 10. Anise _N__ 11. Vanilla _K__ 12. Cinnamon _I__ 13. Black Olive _L__ 14. Raspberry _M__
- 3. Notes: