Thư viện tài liệu, ebook tham khảo dành cho học sinh, sinh viên

Any food item that is placed on top of the item to enhance the presentation of the canapé Vegetables, Pickles, and Relishes Fish and shellfish Meats Cheese Hard-cooked eggs

18 trang | Chia sẻ: huyhoang44 | Ngày: 30/03/2020 | Lượt xem: 1021 | Lượt tải: 0

Ingredients Prepare ingredients Arrange and store ingredients for maximum efficiency Sanitation Portion control Equipment Storage equipment Hand tools Portion control equipment Cooking equipment

18 trang | Chia sẻ: huyhoang44 | Ngày: 30/03/2020 | Lượt xem: 954 | Lượt tải: 0

Cold salad plates are popular with luncheon and diet-conscious customers. They should be large enough to be a full meal and contain sufficient protein. They should offer variety and a balanced meal in terms of flavors, textures, and color.

37 trang | Chia sẻ: huyhoang44 | Ngày: 30/03/2020 | Lượt xem: 977 | Lượt tải: 0

Refined white sugar and most brown sugar is processed from sugar cane or sugar beets. Cane sugar is often processed using charcoal made from animal bones. If you use any sugar for a vegetarian recipe, use beet sugar or unbleached sugar.

11 trang | Chia sẻ: huyhoang44 | Ngày: 30/03/2020 | Lượt xem: 1183 | Lượt tải: 0

Lima beans Chickpeas (garbanzo) Fava beans Soybeans Mung beans Adzuki beans Dal or Dhal

23 trang | Chia sẻ: huyhoang44 | Ngày: 30/03/2020 | Lượt xem: 934 | Lượt tải: 0

Potato purée is an important product in a commercial kitchen, even though it is not served as such. It is the basis for many popular preparation, like mashed potatoes, duchesse potatoes, and potato croquettes.

15 trang | Chia sẻ: huyhoang44 | Ngày: 30/03/2020 | Lượt xem: 991 | Lượt tải: 0

Deep fried vegetables are divided into five categories Vegetables dipped in batter and fried Vegetables breaded and fried Vegetables fried without a coating (potatoes) Fritters - small vegetables or cuts mixed with batter Croquettes – thick purées and heavy binder that are shaped and breaded

10 trang | Chia sẻ: huyhoang44 | Ngày: 30/03/2020 | Lượt xem: 1022 | Lượt tải: 0

Green Vegetables- Green coloring called chlorophyll is present in all green plants. Acids turn green vegetables to a drab olive green. To protect the color of green vegetables: Cook uncovered Cook for the shortest amount of time Cook in small batches to prevent long holding times Yellow and Orange Vegetables - Yellow and orange pigments are ca...

27 trang | Chia sẻ: huyhoang44 | Ngày: 30/03/2020 | Lượt xem: 1099 | Lượt tải: 0

Deep-fat frying is perhaps the most popular way to cook fish in North America This method can be of high quality if the fish is fresh and the frying shortening is of high quality and it is at the right temperature Fish is breaded or battered to provide a crisp, flavorful, attractive, protective coating Frozen breaded fish portions are used widel...

14 trang | Chia sẻ: huyhoang44 | Ngày: 30/03/2020 | Lượt xem: 1074 | Lượt tải: 0

Due to increased demand and improved preservation and transportation techniques, good quality fish and shellfish is readily available Most fish and shellfish is expensive All are highly perishable Cooking times are generally short The taste is generally mild and delicate Special attention has to be given to the perishability to produce high qu...

20 trang | Chia sẻ: huyhoang44 | Ngày: 30/03/2020 | Lượt xem: 1055 | Lượt tải: 0