Lab 1- Poultry 1 Methods of cooking: Dry methods a. deep fat frying b. shallow/ pan frying c. sautéing Baking/ Roasting Lab 2- Poultry 2 Fabricating a. Supreme b. Deboned leg ¼ c. Spatched Cocked Cornish hen Methods of cooking: Dry Methods a. sautéing b. Roasting c. Grilling Lab 3- Fish and Shell Fish Fabrication a. whole fish b. fillet fish c. deboned whole fish d. steaks and whole e. papillote Lab 4 & 5: Fish
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NRFC‚ subsidiary of Nestlé S.A‚ had to decide about the launch of a refrigerated pizza‚ under the name of Contadina pizza‚ continuing the build of the refrigerated food category it started few years ago with the launch of the Contadina pasta and sauces‚ and where the satisfying results exceeded expectations‚ NRFC would be then the first mover in this new category product‚ pre empting its serious and major competitor: Kraft general food who was on his way to make a similar launch(their launch is
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Title: Mayonnaise Aim: To make mayonnaise Abstract: Mayonnaise is a thick‚ creamy sauce or dressing that is made of oil‚ egg yolks‚ lemon juice or vinegar‚ and seasonings. It is an emulsion‚ which is a mixture of two liquids that normally cannot be combined. Mayonnaise is made by combining lemon juice or vinegar with egg yolks. The egg yolk is obtained and10 drops of was added to the egg yolk in a beaker. Oil was then added in a steady stream while whisking. This was done until the oil was completely
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TABLE OF CONTENTS 1.0 Executive Summary……………………………………………………………. 2.2 SWOT Analysis…………………………………………………………............ 2.2.1 Strengths ............................................................................................... 2.2.2 Weakness ............................................................................................. 2.2.3 Opportunity .......................................................................................... 2.2.4 Threats .........................
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of chilies as well as some spices‚bread‚ nuts and a small piece of chocolate and some other 20 ingredients. All of the ingredients were set to fire to boil and waited for it to become thick‚ and sweet sauce. The nuns only had one kind of meat an old turkey‚ they decide to kill to serve the mole sauce over it. They didn’t know they were only creating a dish for the archbishop but also they were creating the mexican national dish for holidays and gatherings.
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friends‚ or family. Introduction Chilaquiles is a traditional dish found throughout Mexico that has been around for hundreds of years. It is generally eaten for breakfast or brunch. Chilaquiles are a collection of fried tortilla pieces with a chili sauce poured over them. I. The Origin of this Mexican Dish. A. The word chilaquiles comes from the ancient Nahuatl word for “chilis and greens.” 1. Nahuatl a. The Nahuatl language was used by the Aztecs. b. It originated in Central Mexico and has been
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butter * 7 tablespoons soy sauce * 7 tablespoons lemon or lime juice * 1 tablespoon brown sugar * 2 tablespoons curry powder * 2 cloves garlic‚ chopped * 1 teaspoon hot chilli sauce (or to taste) * 6 skinless‚ boneless chicken breast fillets‚ diced | | | | | Preparation method Prep: 30 mins | Cook: 20 mins 1. In a mixing bowl‚ combine peanut butter‚ soy sauce‚ lime juice‚ sugar‚ curry powder‚ garlic and chilli sauce. Place the chicken in the marinade
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FOOD LAB Title Food Lab Abstract The aim of this report is to see if the any of the four food apple sauce‚ carrot juice‚ cracker juice‚ and turkey juice contain protein‚ starch‚ or sugar. Between these four foods two are positive for sugar which are apple sauce and carrot juice. Sugar is an organic molecule of carbohydrate and so is starch. The starch was positive in two of the foods which are cracker juice and carrot juice. Protein is its own organic molecule and only one food tested positive
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is now a major export‚ and could be considered the most important Scandinavian contribution to modern international cuisine. Smoked salmon exists traditionally in many varieties‚ and is often served with scrambled eggs‚ dill‚ sandwiches or mustard sauce. Another traditional salmon product is gravlaks‚ (literally "pit salmon" or "buried salmon"). Traditionally‚ gravlaks would be salted‚ buried in the ground and left to ferment (similar to how rakfisk is still prepared)‚ hence the name. Contemporary
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Vietnamese curry powder 3 tablespoons of hot chilli garlic sauce 5 bay leaves 1.5 cups (about 750ml) of chicken stock 1.5 cups of coconut juice Fish sauce‚ sugar‚ vegetable oil Cilantro or Thai basil After collecting all the ingredients‚ the next thing to do is marinating the chicken meats. They should be mixed with one third of minced garlic‚ shallot‚ and ginger‚ 3 tablespoons of curry powder‚ and 1 tablespoon of chilli sauce‚ for about 30 minutes before cooking. The cooking step is a
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