Tìm kiếm tài liệu miễn phí

Ẩm thực (14.912)

Giới thiệu về Công ty Cổ phần Bánh kẹo Hữu Nghị

Bài viết trình bày về các thành tích đạt được sau 10 năm hoạt động, lĩnh vực hoạt động, nhân sự, cơ sở hạ tầng và quy mô sản xuất, các sản phẩm chính và quy trình sản xuất kẹo mềm,... Mời các bạn cùng tham khảo.


Lecture Professional cooking (7/E): Chapter 31 - Gisslen

Lecture Professional cooking (6/e): Chapter 31 - Quick breads. After reading the material in this chapter, you should be able to: Prepare baking powder biscuits and variations; prepare muffins, loaf breads, coffee cakes, and corn breads; prepare popovers;...


Lecture Professional cooking (7/E): Chapter 34 (part 2) - Gisslen

In this chapter, we present the preparation of pie crusts and fillings. In addition, we discuss how to make puff pastry, éclair paste, meringues, and fruit desserts.


Lecture Professional cooking (7/E): Chapter 35 (part 1) - Gisslen

Chapter 35 - Creams, custards, puddings, frozen desserts, and sauces. After reading this chapter, you should be able to: Cook sugar syrups to the seven stages of hardness; prepare créme anglaise, pastry cream, and baked custard; prepare starch-thickened puddings and baked puddings; prepare bavarians, chiffons, mousses, and dessert soufflés; assemble frozen desserts; prepare dessert sauces.


Lecture Modern buffet presentation - Chapter 1: Mise en place

After studying this chapter you will be able to understand: Explain the importance of making a good first impression, discuss the importance of mise en place, define the keys to a successful client meeting, distinguish between the concept and theme for an event,


Lecture Professional cooking (7/E): Chapter 4 - Gisslen

Chapter 4 - Basic cooking principles. This chapter deals with basic principles. You will learn about what happens to food when it is heated, about how food is cooked by different cooking methods, and about rules of seasoning and flavoring. It is important to understand the theories so you can successfully put them into practice in the kitchen.


Lecture Professional cooking (7/E): Chapter 10 (part 1) - Gisslen

Chapter 10 - Understanding meats and game. After reading this chapter, you should be able to: Describe the composition and structure of meat and explain how they relate to meat selection and cooking methods, explain the use of the federal meat inspection and grading system in selecting and purchasing meats, explain the effect that aging has on meat and identify the two primary aging methods,...


Lecture Professional cooking (7/E): Chapter 13 - Gisslen

This chapter explain the differences between light meat and dark meat, and describe how these differences affect cooking; describe four techniques that help keep chicken or turkey breast moist while roasting; define the following terms used to classify poultry: kind, class, and style;...


Lecture Professional cooking (7/E): Chapter 18 - Gisslen

Chapter 18 - Potatoes. Because we eat them often and have devised a great many ways of preparing them, starchy foods require extra study beyond that which we have given to other vegetables. In this chapter, we turn our attention primarily to the preparation of our most important vegetable, the potato.


Lecture Professional cooking (7/E): Chapter 19 (part 1) - Gisslen

Chapter 19 - Legumes, grains, pasta, and other starches. This chapter continues the discussion of starchy foods. The previous chapter focuses on a fresh vegetable, the potato, one of the most important starches on European and North American menus. This chapter, by contrast, discusses preparations based on dried foods: legumes and grains.


Lecture Professional cooking (7/E): Chapter 19 (part 2) - Gisslen

This chapter continues the discussion of starchy foods. The previous chapter focuses on a fresh vegetable, the potato, one of the most important starches on European and North American menus. This chapter, by contrast, discusses preparations based on dried foods: legumes and grains.


Lecture Professional cooking (7/E): Chapter 24 (part 2) - Gisslen

After reading this chapter, you should be able to: Describe the composition of eggs and the major differences among grades; store eggs properly; list the key differences between waffle batter and pancake batter, and prepare each;...


Lecture Professional cooking (7/E): Chapter 28 (part 1) - Gisslen

Chapter 28 - Food presentation and garnish. After reading this chapter, you should be able to: Explain why attractive food presentation is important; serve food that is attractively arranged on the plate or platter, with proper balance of color, shape, and texture; identify common terms from classical garniture that are still in general use today; garnish a banquet platter with attractive and appropriate vegetable accompaniments; plan and arrange attractive food platters for buffets.


Lecture Professional baking (6/E): Chapter 11 - Gisslen

After studying this chapter you will be able to understand: Distinguish between a job description and job specification, describe the buyer’s relationship with others in the hospitality organization, summarize the skills and qualities typically sought after in a hospitality buyer,...


Lecture Professional baking (6/E): Chapter 14 - Gisslen

After studying this chapter you will be able to understand: Explain how purchase prices influence buyers, describe how suppliers determine their purchase prices, identify methods buyers employ to reduce purchase prices,...


Lecture Professional baking (6/E): Chapter 15 - Gisslen

After studying this chapter you will be able to understand: Describe and differentiate the tenets of cash management, identify the major objective of a payment policy, critique the costs of paying sooner than necessary and of paying too late, compare and contract the bill-paying procedures that can be employed by hospitality operators.


Lecture Professional baking (6/E): Chapter 16 - Gisslen

After studying this chapter you will be able to understand: Discuss current employee theft statistics, describe the security problems associated with the purchasing function, identify methods used to prevent security problems related to purchasing, create a process to reduce theft and pilferage in a hospitality operation.


Lecture Professional baking (6/E): Chapter 19 - Gisslen

After studying this chapter you will be able to understand: Provide examples of dairy product substitutes, identify the minimum fat contents of several dairy products, differentiate homogenization from pasteurization,...


Lecture Professional baking (6/E): Chapter 25 - Gisslen

After studying this chapter you will be able to understand: Explain the objectives of storage, describe the factors needed to achieve storage objectives, illustrate the process of managing inventory and storage facilities, generate a stock requisition and describe its use, list important storage-management practices that small hospitality operators should follow.


Lecture Modern buffet presentation - Chapter 8: Meat, poultry, fish, and seafood

After studying this chapter you will be able to understand: Identify uses for different meat, poultry, fish and seafood, and recipes on a buffet; adjust the recipes as necessary when scaling them up or down for different events; use the information provided in chapters 1 through 4 to develop buffet menus using the recipes in the chapter; understand how to properly balance recipes in terms of flavors, textures, and temperatures.


Lecture Professional baking (6/E): Chapter 5 - Gisslen

Learning objectives of this chapter include: Identify the economic forces that effect the channel of distribution, identify the political forces that effect the channel of distribution, identify the legal restrictions that effect the channel of distribution, identify the technological advances that effect the channel of distribution.


Lecture Professional baking (6/E): Chapter 7 - Gisslen

Learning objectives of this chapter include: Describe the methods used to plan and organize the purchasing activities of a hospitality operator, recognize the issues involved in administering purchasing activities, explain the advantages and disadvantages of centralized purchasing.


Lecture Professional baking (6/E): Chapter 10 - Gisslen

After studying this chapter you will be able to understand: Describe the methods used to plan and organize the purchasing activities of a hospitality operator, recognize the issues involved in administering purchasing activities, explain the advantages and disadvantages of centralized purchasing.


Lecture Professional baking (6/E): Chapter 13 - Gisslen

After studying this chapter you will be able to understand: Calculate the correct order quantities and order times using the par stock, Levinson, and theoretical methods; determine the optimal inventory level; explain the benefits and problems of using only the theoretical method for determining inventory levels.


Lecture Professional baking (6/E): Chapter 24 - Gisslen

After studying this chapter you will be able to understand: Understand the effects of alcohol in the human body, understand the impact of alcoholism in today’s society, become familiar with the alcohol-related laws, learn the importance of responsible alcohol service,...


Lecture Modern buffet presentation - Chapter 2: Designing the buffet

After studying this chapter you will be able to understand: Learn how to produce an unforgettable buffet, describe some characteristics of modern buffets, identify what it means to consider the big picture in terms of buffet design, describe how buffet design, room layout, menu development, and client input hinge on one another when beginning the buffet planning,...


Lecture Modern buffet presentation - Chapter 5: Appetizers and hors d’oeuvre

After studying this chapter you will be able to understand: Identify uses for different appetizers and hors d’oeuvre recipes on a buffet, adjust the recipes as necessary when scaling them up or down for different events, use the information provided in chapters 1 through 4 to develop buffet menus using the recipes in the chapter, understand the role that hors d’oeuvre and appetizers play in the buffet.


Lecture Modern buffet presentation - Chapter 10: Sauces, salsas, relishes, and vinaigrettes

After studying this chapter you will be able to understand: Identify uses for different sauce, salsa, relish, and vinaigrette recipes on a buffet; adjust the recipes as necessary when scaling them up or down for different events; understand how to properly balance recipes in terms of flavors, textures, and temperatures;...


Lecture Professional cooking (7/E): Chapter 3 (part 2) - Gisslen

This chapter introduces you to the most commonly used equipment in food service kitchens. It cannot, in this short space, serve as an operating manual for every model of every machine you will use. It cannot take the place of demonstration by your instructor and of actual experience.


Lecture Professional cooking (7/E): Chapter 5 - Gisslen

Chapter 5 - Menus, recipes, and cost management. This chapter discusses menus and recipes as they are used in commercial kitchens. How do we construct a menu that builds sales by offering the best choices to the customer and that also promotes efficiency and productivity? How do we read and understand recipes? How do we measure ingredients and portions, convert recipes to different yields, and calculate food cost with the aid of written recipes?


Tài liệu mới download

Từ khóa được quan tâm

Có thể bạn quan tâm

Nui đút lò
  • 09/12/2009
  • 32.392
  • 245
Măng Trúc Xào Thập Cẩm
  • 10/12/2009
  • 16.661
  • 349
Bầu hấp cá hồi
  • 23/02/2013
  • 25.206
  • 375
Cần tây trộn tôm xào
  • 15/01/2013
  • 85.565
  • 481

Bộ sưu tập

Danh mục tài liệu