Tips and Recipes for Quantity Cooking: Nourishing Minds and Bodies Tips and Recipes for Quantity Cooking: Nourishing Minds and Bodies has been created to assist people who prepare food for sale to students – such as food services staff‚ chef instructors‚ caterers‚ school teams‚ students‚ Parent Advisory Councils and others – in implementing the Guidelines for Food and Beverage Sales in BC Schools. It includes tips on how to choose healthy recipes‚ substitutions to make favourite recipes
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the chives together. Whisk it well. 4. Pour the mixed teriyaki sauce on the scallops. Lock the lid of the pot and let it cook within. 5. Let the scallops steam by selecting the steam button for about 3 minutes. 6. Allow quick release of the pressure. Open the lid‚ remove the scallops and set it aside. 7. To thicken the sauce‚ press the sauté mode again. Let the sauce reduce a bit to gain consistency. 8. Pour the desirable teriyaki sauce on top of the plated scallops. Garnish it with minced chives
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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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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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Looking at the Graph‚ we are able to project a potential incremental growth of demand versus supply. Incremental is based on the following criteria. 1. Total local market population of the business location 2. Minimum initial projected average sales of 35-50 units per day for six days to cater a potential market population of 1‚000 people. 3. A six month projection with a 10% incremental boost in sales for the first quarter to the 4th month and a plateau projection at the 5th month onwards
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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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Chapter 6 Menu Management 6.1 Learning Objectives 6.2 Introduction 6.3 History and Origin of Menu 6.4 Definition and Basic Types of menu 6.4.1 A’ la Carte 6.4.2 Table D’Hote 6.4.2.1 Other Forms of Menu 6.5 Classic Sequence (French Classical Menu) 6.6 Cover‚ Accompaniments and service of Special Food/ Dishes 6.7 Meals of a day 6.8 Menu Planning Considerations and Constraints 6.9 Expert’s advice (Role of chef in menu planning) 6.10 .Menu Merchandising 6.11 .Menu Pricing 6
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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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Dishes range from a simple meal of fried fish and rice to rich paellas and cocidos. Popular dishes include lechón (whole roasted pig)‚longanisa (native sausage)‚ tapa (beef jerky)‚ torta (omelette)‚ adobo (chicken and/or pork braised in garlic)‚ soy sauce‚ and vinegar or cooked until Dry
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