Slide 1Second course The secondo, or second course, which in French or British cuisine really is the main course, is often scant in comparison.The 'secondi' are…

1.Zharmaine’s Restaurant2.  Ingredients 10 pcs MONTEREY PORK LOIN STEAK orPORK CUTLETS, bonelesssalt & pepper to taste1 and 1/2 cup all purpose flour2 beaten…

1.Ingredients in Tonkatsu•10 pcs MONTEREY PORK LOIN STEAK or PORKCUTLETS, boneless•salt & pepper to taste•1 and 1/2 cup all purpose flour•2 beaten egg•1 1/2…

Slide 1Food Service Training Quick Breads and Cookies Slide 2 Food Service Training Lesson Objectives Be able to explain the different types of quick breads and cookies.…

Slide 1 LAMINATED OR ROLLED IN DOUGHS ADVANCED CULINARY Slide 2 WHAT ARE THEY? Any ideas? Dough’s that contain many layers of fat sandwiched between layers of dough to…

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Measuring Skills Measuring Skills Measuring hints Be careful to use the right tool for measuring. Double check if you need a measuring cup or a measuring spoon**** The abbreviation…

00 | Healthy American Cookbook Your Logo Healthy Diabetes c o o k b o o k Over FavOrite recipes 100 Cream Cheese Tart, page 109 00 | Healthy American Cookbook Foreword v…

Laminated or Rolled in doughs Laminated or Rolled in doughs Advanced Culinary What are they? Any ideas? Doughâs that contain many layers of fat sandwiched between layers…

Pies Chapter 47 1 DESCRIBE TYPES OF PIES A PIE is any dish consisting of a crust with a filling. Objective: 2 Fruit Pies Cream Pies Custard Pies Savory Pies Types of Pies…