PPT-CUISINE & COOKING Revision:

KITCHEN STAFF chef souschef cooks fish chef grill chef pastry chef bakers dishwashers French or gueridon Russian or silver American or plate Revision Table Service Description of Dishes. Introduction. Food is any substance consumed to provide nutritional support for the body. . It is usually of plant or animal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins or minerals. . A History of Modern Food Service. The French Revolution. Before the French Revolution (1789): Great chefs worked for nobility, and food service was controlled by guilds.. The revolutionary government abolished the guilds, which left many chefs without work.. By Tegan Bissell and Jolene Sell. Steveconover.info. NH Required Standards. SS:GE. :12:4.2: . Distinguish how culture traits shape the character of a region, e.g., Buddhism in Southeast Asia or the French language in Quebec. (Themes: C: People, Places and Environment, E: Cultural Development, Interaction, and Change, A0: Human Expression and Communication. Table of contents. Introduction. Chuan (Sichuan). . Hui. (Anhui). Lu (Shandong). Min (Fujian). Su (Jiangsu, . Huaiyang. cuisine). . Yue. (Hong Kong and Guangdong). Xiang (Hunan). Xinjiang. A PARTIR DE XIX SIECLE . LE . XIXè. SIECLE . Le XIX e siècle est considéré comme l'âge d’or de la cuisine :. - Développement des palaces et de la restauration commerciale ( Maxim’s, le Ritz. Introduction to Germany and It’s Cuisine. What do you know? . What do you know about Germany?. Travel?. Classes?. Food?. German Geography. Germany is bordered by:. Two bodies of water. Nine different countries. le . rôle du mémoire dans la formation tout au long de la vie. A. Belhadjin, M-F Bishop, C. . Dorison. , . ESPÉ de l’académie de Versailles, . Université de Cergy Pontoise, . Laboratoire EMA. Formation tout au long de la vie . Priscilla A. Martel. Professionalism. Chapter 1. On Cooking. Labensky, Hause & Martel. Sarah R. Labensky, CCP. Alan M. Hause. Priscilla A. Martel. Professionalism. Chapter 1. On Cooking. Labensky, Hause & Martel. Southern Europe. between 36. o. and 46. o. latitude. Extends into the center of the. Mediterranean Sea. Latitude Comparisons. Naples – NYC. Rome – Chicago. Florence – Toronto. Venice - Montreal . Cajun Cuisine Travis Syverson Catering Words Used Down South Lagniappe = “Something a Little Extra Special” Etouffee = “Smothered” Andouille = A type of sausage. Laissez Les Bon Temps Rouler First report on cultural attitudes to the gluten-free diet The Mediterranean Network for Celiac Disease V Progress Meeting - Istanbul, June 30 th 2012 GREECE Greek cuisine is a Mediterranean cuisine, sharing characteristics with the cuisines of Italy, the Balkans, Turkey, and the Levant. Contemporary Greek cookery makes wide use of SmartBalance Here is a huge assortment of recipes for anyone with a taste for Eastern European delicacies. With easy to follow recipes and full-color photographs, and using readily available ingredients, it offers meat, fish, vegetarian dishes, cakes and desserts, and more!Polish cuisine is hearty and filling, and it is not all meat and potatoes. This truly authentic cookbook makes a fantastic addition to any kitchen.Organized by course, this cookbook features 120 recipes, including beet soup, cucumber salad, potato pancakes, Hunter�s Stew, pork and rice stuffed cabbage leaves, traditional �babka� cake, and of course, pierogies!With easy-to-follow instructions for simple as well as more intricate dishes, a section on traditional holiday meals, estimated cooking times, and suggestions for healthy ingredient substitutions, this cookbook will teach anyone how to cook delicious Polish food. Bellwork. - . What do you think the first restaurants were like?. Annual Sales = $550 Billion Dollars. Employment = more than 13 million people. Top 3 casual-dining finishers 6/25/2012:. . Nation’s Restaurant News - .