Top results
© copyright 2011 by the national restaurant association educational foundation (nraef) and published by pearson education, inc. all rights reserved. chapter 2 nutrients…
1 • list and describe the 7 steps of the flow of food & their relation to controlling food costs • review standardized recipes, portions, and cost control • apply…
images shutterstock.com basic food chemistry: courtesy of annekatran.blogspot.com...
foods for life melons o cantaloupe o honeydew o casaba berries o raspberries, strawberries, blackberries, blueberries and grapes citrus fruits…
© british nutrition foundation 2010 the senses and food © british nutrition foundation 2010 learning objectives • to appreciate the different senses that are involved…
garnishes chapter 4 section 3 garnishes—what are they? from the french, “garnir” • meaning to decorate or furnish • garnish is an attractive decoration. •…
chapter 3 section 3 1 explain how labor costs affect cost control. identify factors that affect labor costs. explain effective scheduling can be achieved. labor is a…
principles of pastry friendly review what is the protein formed when you mix flour and liquid? gluten particularly important with pastries overmixed- tough pastry…
italian cuisine national features italian cuisine is extremely varied with culinary influences from greek, roman, gallic, germanic, goth, norman, lombard, frank, turkish,…
© copyright 2011 by the national restaurant association educational foundation nraef and published by pearson education inc all rights reserved chapter 10 service styles…
welcome to culinary arts i mrs. moehr bachelors of science in family and consumer education, university of wisconsin- stout masters in education with emphasis in…
8.5 chocolate understand how chocolate is made and how it should be stored. describe the process of tempering chocolate. demonstrate tempering chocolate to prepare chocolate…
© copyright 2011 by the national restaurant association educational foundation (nraef) and published by pearson education, inc. all rights reserved. chapter 4 salads and…
chapter 1 sandwich stations chapter 1: breakfast foods sandwiches review two categories of sandwiches hot cold “hello! my name is name of sandwich and i am a description”…
slurries: uncooked mixtures of water and starch sols: thickened liquids pourable ex. muffin or pancake batter pastes: thickened mixtures of starch…
• identify and describe culinary techniques used to thicken sauces •identify and describe the 5 mother sauces and their ingredients, as well as sauces derived from the…
7.1 review what is a market? ◦ customers what is marketing? ◦ a way of communicating a message to a market is there a difference between marketing and advertising?…
chapter 1 breakfast food and sandwiches milk and milk products two processes applied to milk products are pasteurization and homogenization: pasteurization: milk…
dairy eggs 11 chapter 1: breakfast foods and sandwiches dairy products milk and milk products pasteurization: milk is heated to kill microorganisms that cause spoilage…
61: meat • identify the grades of meat • identify the primary cuts of meat • describe factors that go into purchasing meat • analyze the best ways to cook and prepare…