• Ẩm thực - Chapter 21: Salads and salad dressingsẨm thực - Chapter 21: Salads and salad dressings

    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.

    ppt37 trang | Chia sẻ: huyhoang44 | Ngày: 30/03/2020 | Lượt xem: 315 | Lượt tải: 0

  • Ẩm thực - Chapter 20: Cooking for vegetarian dietsẨm thực - Chapter 20: Cooking for vegetarian diets

    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.

    ppt11 trang | Chia sẻ: huyhoang44 | Ngày: 30/03/2020 | Lượt xem: 401 | Lượt tải: 0

  • Ẩm thực - Chapter 19: Legumes, grains, pasta, and other starchesẨm thực - Chapter 19: Legumes, grains, pasta, and other starches

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

    ppt23 trang | Chia sẻ: huyhoang44 | Ngày: 30/03/2020 | Lượt xem: 315 | Lượt tải: 0

  • Ẩm thực - Chapter 18: PotatoesẨm thực - Chapter 18: Potatoes

    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.

    ppt15 trang | Chia sẻ: huyhoang44 | Ngày: 30/03/2020 | Lượt xem: 334 | Lượt tải: 0

  • Ẩm thực - Chapter 17: Cooking vegetablesẨm thực - Chapter 17: Cooking vegetables

    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

    ppt10 trang | Chia sẻ: huyhoang44 | Ngày: 30/03/2020 | Lượt xem: 364 | Lượt tải: 0

  • Ẩm thực - Chapter 16: Understanding vegetablesẨm thực - Chapter 16: Understanding vegetables

    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...

    ppt27 trang | Chia sẻ: huyhoang44 | Ngày: 30/03/2020 | Lượt xem: 406 | Lượt tải: 0

  • Ẩm thực - Chapter 15: Cooking fish and shellfishẨm thực - Chapter 15: Cooking fish and shellfish

    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...

    ppt14 trang | Chia sẻ: huyhoang44 | Ngày: 30/03/2020 | Lượt xem: 422 | Lượt tải: 0

  • Ẩm thực - Chapter 14: Understanding fish and shellfishẨm thực - Chapter 14: Understanding fish and shellfish

    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...

    ppt20 trang | Chia sẻ: huyhoang44 | Ngày: 30/03/2020 | Lượt xem: 366 | Lượt tải: 0

  • Ẩm thực - Chapter 13: Cooking poultry and game birdsẨm thực - Chapter 13: Cooking poultry and game birds

    Sautéing: Boneless chicken breasts, thin slices of turkey, and other quick-cooking items are ideal for sautéing Pan-Frying: Pan-fried chicken is usually breaded or floured before cooking for even browning and crispness Deep-Frying: Similar to pan-frying but item does not have to be turned because it is submerged - 325° to 350° F

    ppt16 trang | Chia sẻ: huyhoang44 | Ngày: 30/03/2020 | Lượt xem: 357 | Lượt tải: 0

  • Ẩm thực - Chapter 12: Understanding poultry and game birdsẨm thực - Chapter 12: Understanding poultry and game birds

    All poultry consumed in the U.S. is subject to USDA inspection A guarantee of wholesomeness Required by law This ensures that products are produced under strict sanitary guidelines and are wholesome and fit for human consumption

    ppt24 trang | Chia sẻ: huyhoang44 | Ngày: 30/03/2020 | Lượt xem: 323 | Lượt tải: 0