PDF-Acidifying Sauces & Dressings without Compromising Taste Presented by

Author Rapha. Foods and Nutrition. What is soup?. Soup is basically a liquid with something to thicken it. . Soup variation comes from the proportion of one ingredient to the other and the creativity of the Chef!. . Becca. Curry and Jenny Provo. Keene State Dietetic Interns 2014-2015. Ranking of Dressings. Ranking of Condiments. Ranking of Sauces. The How To. Tips of what to look for in dressings, condiments and sauces. DRESSINGS. Provides ideal environment for wound healing. Mimics the barrier role of epithelium and prevents further damage. Provides . hemostasis. and limits . edema. Controls the level of hydration and oxygen tension within the wound. Sauces, a history. Originated in Roman times, but were closer to a condiment. Typically flavored with fermented fish called . garum. , . and heavily seasoned. Thickened with bread crumbs. Sauces have evolved to compliment dishes not overpower them. . Becca. Curry and Jenny Provo. Keene State . D. ietetic . I. nterns 2014-2015. Ranking of Dressings. Ranking of Condiments. Ranking of Sauces. The How To. Tips of what to look for in dressings, condiments and sauces. In-Vitro. Roberts S. ., Lovett J., . Stephenson . C.. Introduction: . The handling of fluid by wound dressings is paramount to their overall performance in the treatment of chronic wounds. The inability of a dressing to manage wound exudate can lead to maceration of the wound bed, leakage of fluid from dressings onto surrounding clothing or bedding, or drying out of the wound leading to ineffective moist wound healing. It is important therefore to assess the fluid handling properties of dressings using a method that simulates clinical wound conditions.. By Kayla Yeo . Béchamel . Also known as White Sauce . Is made by thickening white milk with a simple white roux (.  is a substance created by cooking wheat . flour.  and . fat (traditionally.  butter) as the thickening agent. Culinary Academy. Stock Basics. French word for stock is FOND – meaning bottom, ground, or base.. A STOCK is the liquid that forms the foundation of sauces and soups.. Simmering various combinations of bones, vegetables, and herbs to extract their flavors creates this foundation.. Objective. Explain the role of sauces.. Sauces. Sauces. are one of the building blocks of the culinary arts. There are thousands of sauces, and even more ways they can be paired with food. The Role of Sauces. Sauce. Chipotle Grilling Sauce . and Marinade. Smokey River. BBQ Sauce. Roasted. Garlic . Teriyaki Sauce. Red Wine Garlic. Marinade. All natural sauces . and marinades. Well-balanced sauces. Low sodium. Roux. Cornstarch. Arrowroot. Beurre. . Manie. Liaison. Roux. White roux . – removed from heat as soon as develops a frothy, bubbly appearance. Blond roux . – cooked slightly longer, until begins to caramelize flour.. In-Vitro. Roberts S. ., Lovett J., . Stephenson . C.. Introduction: . The handling of fluid by wound dressings is paramount to their overall performance in the treatment of chronic wounds. The inability of a dressing to manage wound exudate can lead to maceration of the wound bed, leakage of fluid from dressings onto surrounding clothing or bedding, or drying out of the wound leading to ineffective moist wound healing. It is important therefore to assess the fluid handling properties of dressings using a method that simulates clinical wound conditions.. I can describe how each is prepared.. FRENCH DRESSING. A combination of:. Oil. Vinegar. Seasonings. Simply combine ingredients and shake . Mayonnaise. Ingredients include:. Vinegar or lemon juice. Oil. for . diabetic foot . ulcer. Anita Eftekharzadeh M.D. Research Center for Endocrine Sciences. October 2017. Agenda. Aim & Scope of this presentation. Role of dressings. Types of dressings. Moisture retentive dressings: Films, Foams, Hydrocolloids, Alginates, Hydrogels.