THE ART OF COOKERY Unit-II Aims & Objectives of Cooking food UNIT III Preparation of Ingredients Unit-IV Equipment used in kitchen UNIT-V KITCHEN ORGANISATION UNIT-VI METHODS OF COOKING UNIT VII STOCKS ‚GLAZES‚SAUCES AND SOUPS UNIT-VIII: BASIC PREPERATIONS UNIT IX FOOD COMODITIES UNIT – I INTRODUCTION TO THE ART OF COOKERY 1.1 Development of the culinary art from the middle ages to modern cookery. 1.2 Modern Hotel kitchen
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breads‚ pastries‚ vegetables and fish. BARBECUE (1)To cook with dry heat created by the burning of hard wood or by the hot coals of this wood. (2) Loosely‚ to cook over hot coals‚ such as on grill or spit‚ often with a seasoned marinade or basting sauce. BLANCH To cook an item partially and very briefly in boiling water or in hot fat. Usually a pre-preparation technique‚ as to loosen peels of vegetables‚ fruits‚ and nuts‚ to partially cook French fries or other foods before service‚ to prepare
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prior to product rollout: • Unproven concept – crust packaged together with separate packets of cheese and sauce ready for home use was a new concept. • Product positioning—the Pizza Kit must be positioned to attract most of its customers from the takeout/delivered (75% of total market) segment. • Brand awareness & extension—the product is in the same ethnic food group as its pasta & sauce product‚ and could damage this product if it is a bad product. Nestle should bring the Pizza Kit concept
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We taste the sauce we have created. “It needs something‚” my dad says‚ “but what?” “It needs some oregano‚” I reply “Ok‚”He says. I got to grab the oregano and then put it in. Sometimes he says can you make a sauce for the dish and I do with no assistance then we taste it and add more. My favorite thing to make is sauce and I love Worcester‚ it is a base that is sweet and salty with a taste similar to A1 steak sauce. It is so much fun to spend time with him and
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the 4 cups of milk whisking constantly‚ add the salt and the nutmeg‚ and cooked in low temperature until the sauce is creamy Assemble Pasticho Add a bit of butter to the baking dish‚ arrange the pasta sheets add the beef tomato sauce‚ and the béchamel sauce on top‚ add again another layer of pasta and repeat the first step till you arrive at the top. The last layer is the béchamel sauce and the mozzarella cheese Cover the pasticho with a piece of foil and bake‚ covered‚ for 30 minutes. Remove foil
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crushed · 1 tbsp Worcestershire sauce · 2 tsp Tabasco sauce (optional)‚ or to taste · 1/4 cup chopped fresh continental parsley · 70g (1 cup) breadcrumbs‚ made from day-old bread · 1 egg‚ lightly whisked · Salt & ground black pepper‚ to taste · 2 tbs olive oil · 6 hamburger buns‚ halved · 150g cheddar cheese‚ thinly sliced‚ to serve · 3 medium (about 450g) ripe tomatoes‚ sliced‚ to serve‚ homemade (see related recipe) or purchased tomato sauce‚ to serve · 6 Iceberg lettuce leaves
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iProfile / My DRI / Complete View Frances Cintron Start date: Mon Oct 01 2012 End date: Mon Oct 01 2012 Nutrient Recommended Daily Intake Comments Kilocalories 2533 kcal Calories from Fat 507 - 887 kcal 20 - 35% total Kcalories Fat‚ Total 56 - 99 g 20 - 35% total Kcalories Saturated Fat < 28.1 g < 10% total Kcalories Trans Fatty Acid minimize Monounsaturated Fat not determined Polyunsaturated Fat not determined Omega-6 Fatty Acids
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marketing assignment. I have chosen Nando’s as my Fast Food outlet. It is a South African Fast Food Franchise that sells spicy chicken meals and many other sauces and spices. Nando’s is also sold internationally‚ but will always be known as South African. Nando’s is most recognized for it’s A-Grade chicken and it’s famous Peri-Peri sauces. 5 Most important strengths. One of the most important strengths is that Nando’s was founded and made in South Africa and Nando’s has assured everyone
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A Blanc – French for “in white”. Usually used to describe cream sauces‚ or meats that are prepared without browning them. Acetic acid – Formed when airborne bacteria interacts with fermented products (beer‚ wine‚ etc.). It is what makes vinegar sour to the taste. Acidulate – To make food or liquids slightly acidic by adding vinegar or lemon juice to it. Aerate – The term means the same as "to sift". Dry ingredients passed through a sifter or fine mesh strainer to break up clumped pieces. It also
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Team B will take a thorough look at the Olive Garden Italian Restaurant chain. Team B has decided that a new appetizer item should be added to the restaurant menu. The appetizer item being considered is cheese filled breadsticks served with Marinara sauce. The team will begin this marketing plan by giving an overview of the Olive Garden Restaurant‚ along with a detailed description of the new menu item being considered. They will also explain why marketing plays an important role in the restaurants
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