1. Marie-Antoine Carême “The King of Chefs and the Chef of Kings” 2. Marie-Antoine Carême “When we no longer have good cooking in the world, we will have no literature,…

1. SOUPS . 2. SOUPS = IS A LIQUID FOOD DERIVED FROM MEAT, POULTRY, FISH AND VEGETABLES.CLASIIFICATIONS OF SOUPS:  CLEAR SOUPS  THICK SOUPS  SPECIALTY AND NATIONAL…

Slide 1 Slide 2 How will I ever use this in the real world? Slide 3 Slide 4 WELCOME BACK Welcome Back! Slide 5 Essential Question How should we change CTE instruction to…

Slide 1The Bulgarian National Cuisine Slide 2 Banitza (cheese and egg pie) Ingredients for the dough: 1 kg plain flour, 1/2 tablespoon salt, 1/2 tablespoon vegetable oil,…

1. trata salad Sardines marinated in white wine, other seafood, tomatoes, and greens topped with a creamy dressing .Click to continue 2. eggplants with ground beef/tomatoes…

1. VENEZUELA Jay Agrawal 2. DIFFERENT MEALSDesayuno- 7:00 am (light)Almuerzo- 12:00 (heavy)Merianda- 4:00pmComida- 7:00 pm (very light) 3. BREAKFAST- DESAYUNOTraditional…

PARTHENONRestaurant Greek and Mediterranean including Koshary, Bashamel, and Specials are available daily for lunch business striving to serve your specializing in slow roasted…

LASAGNA LASAGNA âThe supermarkets are like the U.S.A. of the food: You got coffee from Brazil; cheese from France ; meet from Australia⦠and Lasagna from Heaven.â Ingredients…

Slide 1 EcdyNews Official Newspaper of the 16th International Ecdysone Workshop Vol 1 n° 1Ghent, July 10, 2006 Slide 2 Today’s program Monday, 10 July, 2006 8h00- :Registration…