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Hát đúm của người Thổ và vấn đề giữ gìn, bảo tồn trong bối cảnh hiện nay

Bài viết Hát đúm của người Thổ và vấn đề giữ gìn, bảo tồn trong bối cảnh hiện nay trình bày nội dung về: Đôi nét về hát đúm của ngươi Thổ; Một số đánh giá và đề xuất,... Mời các bạn cùng tham khảo.


Kỷ yếu hội thảo: Nghề thủ công cổ truyền các dân tộc ở Việt Nam diện mạo và những vấn đề đang đặt ra

Kỷ yếu hội thảo Nghề thủ công cổ truyền các dân tộc ở Việt Nam diện mạo và những vấn đề đang đặt ra trình bày nội dung về: Các nghề thủ công cổ truyền ở các dân tộc Việt Nam rất phong phú và đa dạng; Nghề thủ công cổ truyền đóng vai trò quan trọng; Sự phát triển của ngành nghề thủ công; Thủ công ở Việt Nam chưa được kích thích của kinh tế hàng hóa chính; Các nghề thủ công cổ truyền đang mất đi vao trò cần thiết cần phải có trong đời sống hiện tại,... Mời các bạn cùng tham khảo bài viết.


Sưu tập y phục truyền thống của phụ nữ 54 dân tộc tại bảo tàng phụ nữ Việt Nam

Sưu tập y phục truyền thống của phụ nữ 54 dân tộc tại bảo tàng phụ nữ Việt Nam trình bày: Y phục truyền thống của phụ nữ phản ánh môi trường, điều kiện sống và nền kinh tế nông nghiệp Việt Nam; Y phục truyền thống của phụ nữ phản ánh phong tục tập quán; Y phục truyền thống của phụ nữ phản ánh vai trò sáng tạo, bảo tồn, trao truyền văn hóa phụ nữ,... Mời các bạn cùng tham khảo.


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.


Ebook Cắt may căn bản - Triệu Thị Chơi

Ebook Cắt may căn bản do Triệu Thị Chơi biên soạn gồm các phần được trình bày như sau: Bảng tự sửa các trở ngại trong khi may, đặc tính của vài loại hàng vải thông dụng, nhận định các loại hàng vải, bảng hướng dẫn chọn hàng vải, màu sắc phù hợp với thể chất,...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,...


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