Baked custard - PowerPoint PPT Presentation

La Nourriture Française

La Nourriture Française. Quiche-. Made with eggs and yummy combinations like: Bacon &amp; leek Cheese &amp; broccoli . Tarte Tatin. Boeuf bourguigon. French beef stew Often with bacon, carrots, Peas, mushrooms. Coq au Vin. A traditional chicken stew with vegetables and fresh herbs.

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Eggs

Eggs. Structure of the Egg . Albumen: egg white Will be come thinner as eggs age The fresher the egg the cloudy-white it will look Yolk: yellow portion Flatten as ages Color depends on hen’s diet Red spot near yolk mean that one or more small blood vessels in the yolk have ruptured

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Milk and Dairy Pretest

Pretest On the next slide in your notes write the answers to the pretest We will discuss answers in class once you have completed the pretest. Milk and Dairy Pretest. T or F _______ 1. When scalding milk, it is necessary to bring the milk to a full rolling boil.

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