Kitchen equipment

Part 1 of ebook "Cooking essentials for the new professional chef: The food and beverage institute (Student workbook)" provides readers with contents including: Chapter 1 - The professional chef; Chapter 2 - Food and kitchen safety; Chapter 3 - Nutrition and healthy cooking; Chapter 4 - Equipment identification; Chapter 5 - The raw ingredients; Chapter 6 - Mise en place; Chapter 7 - Soups;...

106p lytamnguyet 04-08-2023 10 5   Download

Part 1 of ebook "Cooking essentials for the new professional chef: The food and beverage institute" provides readers with contents including: introduction to the profession; the foodservice professional; the professional chef; food and kitchen safety; nutrition and healthy cooking; equipment identification; the raw ingredients; cooking in the professional kitchen; mise en place; soups; sauces; dry-heat cooking methods; moist-heat and combination cooking techniques; charcuterie and garde-manger; baking and pastry;...

478p lytamnguyet 04-08-2023 9 4   Download

Ebook "Food and drink: From the nation's favourite TV cookery series complete cookery know-how" is packed with recipes that work every time and accessible facts about food and health. It includes the latest information on additives, labelling, nutrition, food hygiene, food allergies, cholesterol and vitamin supplements as well as all the reader needs to create the perfect storecupboard and to acquire and use the best available kitchen equipment and gadgets. Please refer to part 1 of the ebook for details!

135p lytamnguyet 04-08-2023 5 5   Download

Ebook "Perfect French country cooking" is designed be the simplest, most informative cookbook you'll ever own. It is the closest can come to sharing my personal techniques for cooking my favorite recipes without actually being with you in the kitchen. Equipment and ingredients often determine whether or not you can cook a particular dish, so Perfect French Country Cooking illustrates everything you need at the beginning of each recipe.

126p lytamnguyet 04-08-2023 7 5   Download

Part 1 of ebook "Food preparation for the professional" provide readers with content about: the kitchen; characteristic features of foodservice kitchens; sanitation and safety; preparation; cooking, equipment, and measurement; menus, nutrition, and recipes; building flavor, body, and texture; soups; sauces;...

260p damtuyetha 16-02-2023 7 4   Download

Part 1 of ebook "The professional chef: The culinary institute of America" provide readers with content about: introduction to the profession; menus and recipes; the basics of nutrition and food science; food and kitchen safety; equipment identification; meat, poultry, and game identification; fish and shellfish identification; fruit, vegetable, and fresh herb identification; dairy and egg purchasing and identification; dry goods identification;...

113p duonghanthienbang 05-10-2022 9 5   Download

Chapter 3 - Tools and equipment. 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.

20p runordie9 27-09-2022 38 4   Download

Chapter 26 - Sausages and cured foods. The main part of this chapter is devoted to the production of fresh sausages, which are easily prepared in any kitchen with relatively simple equipment. We also introduce the subject of cured and smoked sausages with an overview of curing and smoking.

22p runordie9 27-09-2022 19 4   Download

Part 1 of ebook "Baking and pastry: Mastering the art and craft" provide readers with content about: the professional baker and pastry chef; ingredient identification; equipment identification; baking science and food safety; baking formulas and bakers' percentages; yeast doughs; yeast-raised breads and rolls; pastry doughs and batters; quick breads and cakes; cookies; custards, creams, mousses, and soufflés;... Please refer to the ebook for details!

421p lacvuchi 09-09-2022 37 7   Download

Part 1 of ebook "Classical cooking the modern way: Methods and techniques (Third edition)" provide readers with content about: chapter 1 - professional knowledge; chapter 2 - organization and equipment; chapter 3 - nutrition; chapter 4 - foods;... Please refer to the ebook for details!

233p lacvuchi 09-09-2022 22 5   Download

"Vietnam tourism occupational skills standards in Western food preparation" cover the entry-level position of Assistant/Commis Cook who works in a hotel, restaurant or similar establishment, with the responsibility for preparing food and meal items based on Western food cuisine. Please refer to part 1 of the document.

110p charaznable 06-06-2022 13 5   Download

"Vietnam tourism occupational skills standards in Pastry and Bakery" cover the entry-level position for persons who work in the pastry/bakery department in a hotel, restaurant or similar establishment, with the responsibility for preparing pastry items and bread based on Western food cuisine. Please refer to the content of part 1 of the document.

92p charaznable 06-06-2022 13 4   Download

"Vietnam tourism occupational skills standards in Vietnamese food preparation (Entry level)" cover the entry-level position of Assistant/Commis Cook who works in a hotel, restaurant or similar establishment, with the responsibility for preparing food and meal items based on Vietnamese food cuisine. Please refer to part 1 of the document.

85p charaznable 06-06-2022 10 4   Download

Curriculum English for kitchen staff (Vocation: Food Processing - Level: Vocational College): Phần 1 gồm có những nội dung chính sau: Unit 1: Jobs and Workplace; Unit 2: Tools and Equipments; Unit 3: Hygiene and Safety; Unit 4: Revision; Unit 5: Vegetables, Herbs and Spices; Unit 6: Meat and Poultry; Unit 7: Seafood; Unit 8: Revision; Unit 9: Dairy Products and Dry Foods; Unit 10: Fruits.

173p cucngoainhan9 08-04-2022 125 15   Download

Part 1 of the book Cooking step by step - Dorling Kindersley includes: kitchen rules, getting started, equipment, light bites, Fluffy pancakes, omelettes, chicken goujons, sweet potato fries, dips,...We invite you to consult!

45p huyenhuyen0827 13-04-2022 50 4   Download

Giáo trình Tiếng Anh chuyên ngành (Nghề Kỹ thuật chế biến món ăn - Trình độ Trung cấp): Phần 1 gồm có các bài: Unit 1: Jobs and Workplace; Unit 2: Tools and Equipments; Unit 3: Hygiene and Safety; Unit 4: Revision; Unit 5: Vegetables, Herbs and Spices; Unit 6: Meat and Poultry; Unit 7: Seafood; Unit 8: Revision; Unit 9: Dairy Products and Dry Foods.

159p cucngoainhan8 14-03-2022 59 7   Download

Preservation of fruits, vegetables, and food are essential for keeping them for a long time without further deterioration in the quality of the product. Solar drying has been used since time immemorial to dry plants, seeds, fruits, meat, fish, wood, and other agricultural, forest products. The aim of the dryer is mainly for the welfare of the marginalized and poor farmers those who can’t afford hi-tech facilities and equipment’s to preserve their agricultural products.

10p angicungduoc5 12-06-2020 12 2   Download

Chapter 5 - Planning and equipping the kitchen. After reading and studying this chapter, you should be able to: Identify factors to consider when planning a kitchen's layout, discuss the benefits and drawbacks of an open kitchen, explain selection factors for purchasing kitchen equipment, identify various cooking techniques.

38p trueorfalse8 07-09-2017 65 4   Download

As you learned above, probably the most important function of computers is their ability to store large amounts of data. The World Wide Web is probably the largest source of information and is available to anyone in the world with a computer and Internet connection. By the end of 2006, there were well over 120 million users connected to some 7 million websites. However, a good portion of information stored on computers is sensitive and critical, and if lost or accessed by the wrong person, could potentially create tremendous personal anxiety and global problems.

0p dacotaikhoan 25-04-2013 55 7   Download

These Incentives are available for energy efficiency equipment upgrades and improvements including Lighting/Electrical, Mechanical, Kitchen/Refrigeration and Building Envelope. Incentives are paid based on the quantity, size and efficiency of the equipment. Incentives are provided for qualified equipment commonly installed in a retrofit or equipment replacement situation. Full details of the measures, incentive amounts, and equipment specifications are detailed in this catalog.

77p bi_ve_sau 05-02-2013 55 4   Download