Expository English Composition 26 Sept. 2012 “How I learn the skill to cook Italian Food” Narrative Essay #1 My interest on learning to cook Italian food started at a very young age‚ I was only 6 years old. I used to spend hours watching my mom cooking in the kitchen. The intense smell of onions‚ garlic‚ and olive oil would fill the room and compose a visualization of love. The creations my mother use to bring on the table were always remarkable. I remember vividly thinking that one day I wanted
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that my cooking skills and experience of two years will be of great interest to you and Hotel Conway. At Gransnas Youth Camp I was responsible for daily purchases of commodities and the preparation of approximately tree hundred meals each day. I therefore have great experience of food preparation and some intermediate baking and cooking skills. I was also in charge of the additional snacks‚ which were served once in-between each ordinary meal. I have recently also been to an advanced cooking programme
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Running head: Becoming a chef and the responsibilities you must take The reason people want to become a chef is because cooking is something they enjoy doing with the spare time that they have while at home or anywhere else ‚ me personally have a good feeling that some would get far in life becoming a chef if they like to travel cause chef’s travel to places such as Italy‚ London‚ Europe‚ japan‚ China‚ Paris‚ and so on‚ those are places that a lot of people never visit…. Most people never left
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had very vibrant colors. Orange‚ greens‚ purples‚ and some brown colored vegetables. Finally the noodles were done. The noodles were amazing. They were the best part of the meal this far. Next‚ chef Phei started cooking fried rice. He heated up the grill and started cooking. He put shrimp in the rice so he cut off the tails. With his spatula he flicked the shrimp tails into his hat one by one. He got a round of applause! Next thing on the menu was the meat. The
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Cereal grains are essential dietary components that provide the world with many health benefits. Barley‚ a high-fiber and high-protein grain‚ is one of the most important and common cereal grains used for human food. Barley looks similar to wheat‚ however‚ barley has longer awns and it is often more yellowish in color. Most barley has a rough‚ inedible outer hull around the barley kernel. When it is hulled‚ it is tan in color and oval shaped. When cooked‚ barley has a rich nutlike flavor and a desirable
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winner as a recipe. You see‚ this recipe I am giving you focuses more on "attitude" rather than listing the ingredients and following cooking instructions. I will explain what I mean. When we talk about Mediterranean food we are talking about an extremely particular style and a way of life. I come from a wonderful country: Spain. My family taught me the wonders of cooking since I was a toddler‚ and shrimp recipes were part of our weekly diet. Always fresh‚ of course! So‚ you know that for grilled shrimp
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Besides‚ Asians’ daily meals consist of six food groups: grains (or starch staples)‚ vegetables‚ fruits‚ legumes‚ meat‚ and spices. Asian cooking has developed into a very sophisticated art because Asian food also focuses on the harmony of sight‚ smell‚ taste‚ and texture. Moreover‚ color‚ aroma‚ and flavor are not the only the key elements in Asian cooking; nutrition is also highly concerned for most Asian dishes are cooked with meat and vegetables together‚ so the foods are low in calories‚ high
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be my grandmother’s famous gumbo. The way the shrimp‚ sausage‚ potatoes‚ and crab mix together its like a bowl of heaven. Her homemade Roux smells like Cajun spices chilling in a hot tube on a summer day. The savory smell of the buttery white rice cooking to perfection. The smell just wraps around your nose and kiss you softly. With the large amount of ingredients in gumbo‚ one wrong step will throw the whole creation off. There are two times when gumbo is made in my family‚ and that’s thanksgiving
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Cited: E.S.Dallas (1877)‚ Kettner ’s Book of the Table‚ Dullau and Co.‚ London‚ digitized by Google‚ retrieved 2008 Lebensky‚ Sarah R. 2011 On Cooking: a textbook of culinary fundamentals / Sarah R. Lebensky‚ Allen M. Hause‚ Priscilla A. Martel. 5th Edition ISBN 0-13-715576-x(978-0-13-717556-7) Linda Stradley‚ Sauces - History of Sauces‚ 1997. http://whatscookingamerica.net/History/SauceHistory
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quality after thawing are two different things. Some foods simply don’t freeze well. Examples are mayonnaise‚ cream sauce‚ and lettuce. Raw meat and poultry maintain their quality longer than their cooked counterparts because moisture is lost during cooking. Is Frozen Food Safe? Food stored constantly at 0 °F or below will always be safe. Only the quality suffers with lengthy freezer storage. Freezing keeps food safe by slowing the movement of molecules‚ causing microbes to enter a dormant stage
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