Planning Cost Containment and Reduction Food and Kitchen Safety Staff Leadership and Training EDUCATION AND CERTIFICATION Culinary Arts Diploma (1999) The International Culinary School at The Art Institute of California - Los Angeles Los Angeles‚ California Food Safety Certificate (current) PROFESSIONAL EXPERIENCE LEDA’S PALACE – Las Vegas‚ Nevada 2005 to Present Oversee culinary efforts involving preparation of distinctive cuisine for upscale restaurant with $3.2 million in annual sales. Sous Chef
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science of food preparation. However‚ there is a difference between the science of ingredients and the science of culinary processes. In the 1980s‚ food science was basically analyzing the contents and properties of food‚ and figuring out how they relate to the demands of our bodies. Objectives The original fundamental objectives of molecular gastronomy are 1. Investigating culinary and gastronomical proverbs. 2. Exploring existing recipes. 3. Introducing new tools and ingredients.
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Sauces “Sauce: (noun) 1. Any flavorful soft or liquid dressing or relish served as an accompaniment to food. 2. Stewed or puréed sweetened fruit often served with other foods. 3. Anything that adds zest‚ flavor or piquancy to something.” Culinary authors all seem to agree that there was once an insurmountable body of literature on the subject of cooking and gastronomy in ancient Greece. Although‚ little of it has ceased to survive‚ possibly due to the catastrophic fire that destroyed the
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CUUL1000-Fundamentals of Culinary Arts 28 February 2013 James Beard: The Dean of American Cuisine James Beard was one of the most famous chefs of the 20th century. He was born May 5‚ 1903‚ and died January 21‚ 1985. Beard was well known for bringing French cuisine to the American middle and upper class population‚ and being the first to bring cooking to television. Julia Childs once described James “Beard was the quintessential American cook. Well-educated and well-traveled during his eighty-two
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celebrity Chefs in order to entice and bring in more customers. • Speakers 1. Chef Boy Logro Logro was first known as being a presenter of the daytime cooking show Chef Boy Logro: Kusina Master. Logro owns the Chef Logro’s Institute of Culinary and Kitchen Services.In 2013‚ Logro will star the film The Fighting Chefs wherein he will portray as an action star. Logro
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My education begins with me attending my community college back in Laredo‚ Texas. In Laredo Community College‚ I didn’t know which major to go into in all honesty‚ like all new college students I was caught up with the new experience of college and the scenery the college provided. Then after discussions with my advisors I’ve decided to enter the field of Criminal Justice‚ which at a time where difficult because I’d needed to know different laws that have changed over the years‚ many court cases
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Study on herbs and spices Compiled By: KARAN LUTHRA Roll No: 1654 21st Course
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Turmeric (Curcumin) is an old spice that is used in traditional Asian/Indian medicine and is related to the ginger root. Known for its various uses‚ it is not just limited to the culinary scene (curry powders) but also as an alternative for therapeutic abilities. In China and India the spice is being used to help treat certain inflammatory ailments and even diseases like rheumatoid arthritis and Alzheimer’s Disease (AD). It has been used for gastric pain‚ bringing down fevers‚ and even relief
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Consumer Studies‚ 32‚ 667-74. Hedetoft‚ Anders (2004). Regional fødevareproduktion. Rammebetingelser og udviklingsmuligheder på Bornholm. Working Paper nr. 19. Centre for Regional and Tourism Research Hedetoft‚ Anders (2006) Jensen‚ Hans Jørgen (2004). Culinary Heritage Bornholm. Aktivitetsoversigt i perioden 1995-2003. Jensen‚ Hans Jørgen (2007). Projektrapport: Fødevareudviklingscenter Bornholm. LAG-Bornholm. 26. September‚ 2007. Kjærnes‚ Unni (2001). Eating Patterns: A Day in the Lives of Nordic Peoples
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Percelyn De Leon BS HRM I-C liqueur- is an alcoholic beverage that has been flavored with fruit‚ herbs‚ nuts‚ spices‚ flowers‚ or cream and bottled with added sugar. Liqueurs are typically quite sweet; they are usually not aged for long but may have resting periods during their production to allow flavors to marry. Salad- is a wide variety of dihses they may include mixture of cold and hot. Often raw vegetable. Also pasta‚ legumes‚ eggs‚ meat‚ poultry‚ seafood‚ and fuit. cooking oil-
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