Culinary Foundations I

Jul 04, 2012

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Culinary Foundations I

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1. Culinary Foundations I Class 9: Culinary History ; Braising & Stewing Fall 2011 Culinary Foundations I 1

Foundations I

Code of Ethics for the CRNA. Responsibility to PatientsCompetenceResponsibilities as a ProfessionResponsibility to SocietyEndorsement of Products and ServicesResearchBusiness Practices. AANA Position Statement on Substance Misuse and Chemical Dependency. Wearing Masks III. Signs of Addiction.

1.14k views • 100 slides

Culinary Arts I

Culinary Arts I. Q uick B reads:. Quickbreads : leavened by agents that allow immediate baking Used by 1 of the 2 mixing methods Muffin method OR Biscuit method. Types of Batters:. Pour: Mixing nearly equal amounts of liquid and flour. Creates thin, flowing pour batter .

778 views • 17 slides

Culinary Arts I

Culinary Arts I. Dairy Products!. What are some main nutrients in dairy products? Protein, vitamins A, B’s, and D Pasteurized – heat treated to kill enzymes and any harmful bacteria Keeps improving the quality of milk but doesn’t change the flavor or nutritional value

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Culinary Foundations I

Poaching. Moist Heat MethodConvection of Heat via Liquid to FoodDelicate CookingPoaching Temperature 160?F to 180 ?FNot Suitable for most VegetablesCommonly used for Chicken Breasts, Fish, Shrimp and fruit such as Pears. Fall 2012. Culinary Foundations. 2. Poaching con't.. Two TypesSubmersion,

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Culinary Foundations I

Culinary Foundations I. Class 6: Rice & Rice Cookery. Rice. Rice. Cultivated for Thousand’s of Years Second only to Corn in worldwide production Most important staple grain to humans Provides 20-50% of needed calories to people worldwide (Most corn is grown for animal fed)

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Culinary Arts I

Culinary Arts I. Course overview. Culinary Arts I Syllabus Over View Course Requirements: Materials :. Materials : Three ring binder

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Foundations of Restaurant Management & Culinary Arts

Foundations of Restaurant Management & Culinary Arts. Chapter 1: Welcome to the Restaurant & Foodservice Industry. Section 1.1 Overview of the Industry. $550 billion in annual sales 945,000 restaurant and foodservice operators 13 million people employed (9% of workforce)

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Culinary

Culinary. Foodborne illness. 1. PROPERTY OF PIMA COUNTY JTED, 2010. Bell Work. Think of a time when you, or someone you know, became sick from the food that they ate. 2. Discuss what you think may have caused the sickness with your neighbor. Consider the acronym FAT TOM in your discussion.

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Culinary Foundations I

Culinary Foundations I. Section Objectives. Upon completing this section, you should be able to: Define and apply the concept of mise en place Demonstrate proper recipe usage Identify and apply weights and measures. Mise en Place. Everything in its place. Contents of a Standardized Recipe.

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CHRM 1030 Culinary Foundations Eggs

CHRM 1030 Culinary Foundations Eggs. What are Eggs?. The reproductive element of female birds Used around the world as a vital source of nutrients Also an essential ingredient in cookery. Components of an Egg. Composition Description. Grading - USDA. Grading - Dating.

631 views • 29 slides

Culinary Orientation – Session I

Culinary Orientation – Session I. Agenda – Day One. Welcome – Who am I? Who are You? Who are we? Syllabus Overview Facility Tour Uniform Expectations The Rules Homework. On an Index Card. Name and Email Address Question 1 – What is your degree option? Question 2 – Why Metro?

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CHRM 1030 Culinary Foundations Foams, Gelatin, Fats and Emulsions

CHRM 1030 Culinary Foundations Foams, Gelatin, Fats and Emulsions. How are foams, gels, fats and emulsions used in food preparation?. As Thickeners Stabilizers Leaving Agents Flavor Texture. Some examples of products that include foams are:. Meringues Soufflés Chiffons Bavarians Mousse

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CHRM 1030 Culinary Foundations Dairy

CHRM 1030 Culinary Foundations Dairy. Homogenized skim milk non-fat milk Whipping cream light cream half and half Crème fraiche sour cream buttermilk Yogurt evaporated milk . condensed milk Dry milk ripened cheese cheddaring Triple crème cheese chèvre Blue veined cheese

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Culinary Foundations I

Culinary Foundations I. Class 1: Introduction to the Kitchen; Knife Skills; Egg Cookery. Introduction & Orientation. Introductions Where you are… “Culinary Foundations 1” Why are you here? What is your goal?. Course Syllabus. Class Schedule, Meeting Times No-Class Days Important Dates

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Culinary Arts I

Culinary Arts I. Nutrients in V egetables:. Rich in several vitamins and minerals. Vitamin C, K, folic acid, and calcium Also an important source of fiber, carbohydrates, and phytochemicals . Several have antioxidants – which can reduce your chance of developing cancer.

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Culinary Arts I:

Culinary Arts I:. Day #3 Please put everything in your cupboards except your pencil and notebook. Foodborne Illness. Definition – any illness occurring from contaminated food from virus, bacteria, parasites, or other microorganisms Have you ever had a foodborne illness?

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Culinary Arts I

Culinary Arts I. Food Safety and Sanitation. FOOD SAFETY Reducing the risk of making yourself and others sick through food production. 76 million food borne illnesses are reported each year. 300,000 people are hospitalized each year 5,000 people die each year. FOOD SAFETY & SANITATION.

702 views • 19 slides

Culinary Foundations I

Culinary Foundations I. Section Objectives. Upon completing this section, you should be able to: Define and apply the concept of mise en place Demonstrate proper recipe usage Identify and apply weights of Rice. Mise en Place. Everything in its place. Contents of a Standardized Recipe.

239 views • 19 slides

Culinary Arts I Equipment Identification

Culinary Arts I Equipment Identification. You must be able to identify and demonstrate each piece of Equipment in this kitchen. Each person will have to demo back to me. Equipment List. Dish Machine Disposal Pot and Pans ( 3 Compartment Sink) Microwave Slicer Proofer Combi Oven

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Foods I Unit 4: Culinary Terms

Foods I Unit 4: Culinary Terms. To cook in the refrigerator Ex: Chill the pudding pie in the refrigerator in order to solidify. A thick mixture shaped by hand. Ex: Pasta and pizza dough are very thick. To save and use later. Ex: Reserve 1c. of flour. To cook in a bubbling liquid.

426 views • 40 slides

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Culinary Foundations I

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Presentation Transcript

Foundations I

Culinary Arts I

Culinary Arts I

Culinary Foundations I

Culinary Foundations I

Culinary Arts I

Foundations of Restaurant Management &amp; Culinary Arts

Culinary

Culinary Foundations I

CHRM 1030 Culinary Foundations Eggs

Culinary Orientation – Session I

CHRM 1030 Culinary Foundations Foams, Gelatin, Fats and Emulsions

CHRM 1030 Culinary Foundations Dairy

Culinary Foundations I

Culinary Arts I

Culinary Arts I:

Culinary Arts I

Culinary Foundations I

Culinary Arts I Equipment Identification

Foods I Unit 4: Culinary Terms

Foundations of Restaurant Management & Culinary Arts