'Market forms' presentation slideshows

Food Prep: Herbs & Spices

Food Prep: Herbs & Spices. - CS1(SS) Foster. Learning Objectives. Identify fresh herbs and spices visually Discuss the characteristics and origins of herbs/spices Discuss the different market forms Explain the different uses of herbs/spices. Herbs.

218 views • 21 slides

Purchasing fish

241 views • 20 slides

Soups & Sauces

Soups & Sauces. Roux. Roux: thickening agent made of fat and flour. . 1. Melt fat. 2. Add flour. 3. Cook over medium heat until thick. Mirepoix. Mix of 2 parts onion, 1 part carrots, 1 part celery , chopped

618 views • 19 slides

Seafood

Seafood. Courtney Norman. Objectives:. Identify classifications of fish and shellfish Discuss factors contributing to freshness and flavor Explain how retail seafood comes to market Demonstrate the ability to fabricate round and flat fish Demonstrate the ability to shuck oysters and clams

271 views • 15 slides

Poultry Overview

Poultry Overview. Culinary Arts. Bellwork. Answer the follow question in your notebook or on a sheet of paper . What parts of a chicken do you enjoy eating? How do you like them to be prepared ? Share with a partner. Be Prepared to Share Your Answers with the class. Objectives.

367 views • 10 slides