Los Angeles Mission College Culinary Arts Institute Food Production 102. Chef Jesse Sanchez, CEC FALL Mid Term Exam
|
|
- Ginger Mills
- 5 years ago
- Views:
Transcription
1 Los Angeles Mission College Culinary Arts Institute Food Production 102 FALL 2013 Mid Term Exam 1. In the chef s uniform, the apron is worn to protect the uniform from excessive staining and for wiping hands that might otherwise be wiped on a side towel. 2. Athletic shoes are ideal for working in a kitchen because they provide support when standing for several hours at a time. 3. HACCP is a federally mandated program established and regulated by the FDA and USDA. 4. Shrimp are sold according to the number per pound, known as the count. Generally, the larger the shrimp per pound, the more expensive the shrimp is. 5. Skate is a type of nonbony fish. The portions of the skate that is eaten are the wings. 6. Tuna is a member of which family? a. Sea bass b. Snapper c. Mackerel d. Cod 7. Gravad lox is a. smoked haddock. b. salted cod. c. cured salmon. d. planked shad. 8. When selecting fish to grill or broil, choose one that a. is flat. b. has delicate, subtle flavors. c. is oily or has moderate fat. d. is naturally lean. 9. The outer portion of citrus fruit that is often candied or used for flavoring is called a. zest. b. rind. c. flesh. d. membrane. 1
2 10. Which of the following would be the best choice of potato for baking? a. Russet b. Red c. Chef s d. Heirloom 11. Which of the following of salad greens would be the best choice for braising? a. Belgian endive b. Curly endive c. Leaf lettuce d. Mâche 12. Which of the following is not a variety of summer squash? a. Hubbard b. Chayote c. Crookneck d. Yellow 13. A good choice of cheese for slicing would be a. Swiss Cheese. b. Fromage blanc. c. Camembert. d. Gorgonzola. 14. A good cheese for grating would be a. Fromage blanc. b. Port Salut. c. Parmigiano-Reggiano. d. Roquefort. 15. Gruyère is a. a creamy fresh cheese. b. a soft cheese with an edible surface mold. c. a semi-soft cheese with a wax rind, good for slicing but not grating. d. a dryer firm cheese that slices and grates easily. 16. The viscera (or guts) should be removed from a fish as soon as possible because a. they are inedible. b. the enzymes in the viscera could begin to break down the flesh rapidly, leading to spoilage. c. they are poisonous to man. d. the smell of the viscera could permeate the flesh. 2
3 17. In order to remove the pin bones from a salmon and similar fish, you need to a. use a magnifying glass. b. run a finger down the center of each fillet, to locate the bones and then pull them out with needlenose pliers. c. make a V-shaped notch cut down the length of the fish, most of the bones will be located in this area. d. cut the fillet in half, blanch in salted water, this will make it easier to remove the bones. 18. Oysters and mussels are sold live in the shell. Any dead ones should be a. reserved for stocks and broth. b. cooked and served immediately. c. soaked in salt water, and held under refrigeration. d. discarded. 19. Barding is the technique of a. soaking the meat in a flavorful marinade before cooking. b. spearing the meat on a spit to roast over the heat. c. covering the meat with thin sheets of fat before roasting. d. inserting small strips of fatback into the meat before cooking. e. none of the above. 20. Barding and larding are traditional preparations that help to a. flavor the meat before and during roasting. b. keep the meat tender and juicy during roasting. c. preserve the meat after it is roasted. d. prevent the meat from coming into direct contact with the grill. 21. A rack is sometimes used in roasting to a. make final clean-up easier. b. keep the food from scorching. c. permit hot air to come in contact with all of the food s surface. d. collect the juices in the pan for jus lié or pan gravy. 22. Food items to be stir fried are a. cut into portion-size pieces. b. usually breaded, using the standard breading procedure. c. always blanched to shorten their cooking time. d. cut into bite-size pieces, which acts to tenderize the food. e. none of the above. 23. The most important considerations in choosing oil for deep frying are a. neutral flavor and color and low smoke point. b. fatty acids, flavor, and glycerin. c. well-developed flavor and color and a high smoke point. d. neutral flavor and color and a high smoke point. e. none of the above. 3
4 24. À la minute is the French term used to describe foods that are: a. cooked to order. b. sautéed. c. breaded and fried quickly. d. cooked just to the point of doneness. 25. If a very delicate food is cooked in water or a seasoned and flavored liquid, it should be so that it does not fall apart. a. boiled b. poached c. blanched d. simmered. 26. To sweat means to cook. a. slowly b. without browning c. in a small amount of fat d. all of the above 27. Deglazing takes place after. a. grilling b. broiling c. deep-frying d. sautéing 28. Which of the following braises/stewed items are prepared without browning the meat? a. Yankee pot roast b. Veal blanquette c. Estouffade of beef d. Lamb navarin e. None of the above 29. The Maillard reaction is the name given to what cooking reaction? a. The coagulation of proteins in the presence of an acid. b. The loss of water-soluble vitamins and minerals due to shrinkage during cooking. c. The process that is responsible for the browning of the surface of meat when it is cooked. d. The process by which starch granules absorb water and expand. 4
5 30. White stews are so named because a. they are always finished with cream or a liaison. b. only white or pale aromatic ingredients are added. c. they are only made with white meats and poultry. d. the main item is not browned before the cooking liquid is added. 31. Egg noodles are made from a. wheat flour. b. rice flour. c. mung bean starch. d. semolina. 32. Soba noodles are made with a. wheat flour. b. rice flour. c. mung bean starch. d. buckwheat flour. 33. When choosing a fat or oil for salad dressings, you should select one that a. has been hydrogenated. b. has a high smoking point. c. has an appropriate flavor. d. is neutral in flavor. 34. Matignon is occasionally referred to as edible mirepoix. 35. A combination of herbs and vegetables tied in a bundle which is used to flavor soups and sauces is a sachet d'épices. 36. The ratio of roux to liquid for a medium consistency sauce is ounces per gallon. 37. Mirepoix can be comprised of any combination of aromatic root vegetables. 38. All stocks are usually started with hot water. 39. If stocks are cooked at a very gentle simmer, the end product will be very clear. 40. Sauces have what characteristics? a. Adds moisture to a product b. Add eye appeal c. Add texture to a item d. Complement a item e. All of the above 5
6 41. A sauce velouté is made with what stock? a. brown veal stock b. milk c. vegetable stock d. any white stock e. all of the above 42. A velouté sauce is based on what stock? a. Chicken stock. b. Fish stock c. Veal stock d. Any white stock. 43. Chiffonade is a vegetable cut usually used for a. carrots and turnips. b. greens and herbs. c. tomatoes and other juicy vegetables d. mushrooms. 44. Most of the "fire" in hot chili peppers is in the a. skin. b. stalk. c. juice. d. seeds. 45. The waffle or gaufrette cut is prepared using which tool? a. Parisienne scoop b. Paring knife c. Swivel-bladed peeler d. Mandoline 46. To prevent artichokes from browning before cooking, a. hold them in acidulated water. b. keep them refrigerated after preparing them. c. prepare them à la minute. d. cover tightly with a piece of cheesecloth. 47. Vegetables which will be grilled or broiled from their raw state should be a. starchy vegetables. b. dense, low moisture vegetables. c. dense, firm vegetables. d. high moisture, tender vegetables. 6
7 48. Potatoes prepared au gratin are a. best when made to order. b. usually new potatoes. c. pale in color and light in texture. d. good for large banquets. 49. The potato is a. a. starch b. vegetable c. both a and b d. neither a nor b 50. Potatoes to be puréed are first cooked by boiling, steaming, or baking in their skin. 7
Los Angeles Mission College Culinary Arts Institute Food Production 102
Los Angeles Mission College Culinary Arts Institute Food Production 102 Spring 2013 Mid Term Exam 1. In the chef s uniform, the apron is worn to protect the uniform from excessive staining and for wiping
More informationChapter 9 Fruits and Vegetables
Chapter 9 Fruits and Vegetables Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Fruits: Types and Market
More informationHome Freezing Guide for Fresh Vegetables
Home Freezing Guide for Fresh Vegetables Freezing most vegetables at home is a fast, convenient way to preserve produce at its peak maturity and nutritional quality. We suggest grabbing - vegetables when
More informationCopyright 2017 by the National Restaurant Association Educational Foundation (NRAEF). All rights reserved.
Copyright 2017 by the National Restaurant Association Educational Foundation (NRAEF). All rights reserved. STOCKS Four essential parts: Major flavoring ingredient Liquid Mirepoix Aromatics STOCKS Mirepoix:
More informationLos Angeles Mission College Culinary Fundamentals I 101 Fall-14 Mid-Term Exam
1. Which of the following is not connective tissue? a. elastin b. collagen c. silverskin d. subcutaneous fat 2. What should you consider when purchasing meats? a. menu needs b. storage facilities c. staff
More informationChapter 9: Ode to Vegetables
Chapter 9: Ode to Vegetables Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Vegetables: Types and Market
More informationSQUASH S Q U A S H 1 5 1
SQUASH The family of squashes is a large and varied group that is broken down into the hard skin, or winter squash, category; and the soft skin category, which consists of summer squash, cucumbers, and
More informationCHAPTER 18 MEAT, POULTRY, AND SEAFOOD. Section I Meat
CHAPTER 18 MEAT, POULTRY, AND SEAFOOD Section I Meat SERVING MEAT Several types of meat are served in the dining facility. They are discussed below. Fresh (Frozen) Meat Army dining facilities use mostly
More informationUse a temperature probe, knife, skewer, finger or poke test, bite, visual colour check or sound to establish whether an ingredient or recipe is ready.
SKILLS Weigh & measure Prepare ingredients & equipment Select and adjust cooking times Test for readiness Judge & modify sensory properties Accurate measurement of liquids & solids. Grease/oil, line, flour,
More informationBeef. Multiple Choice. 1. About 75% of muscle tissue, or meat is (a) protein. (b) water. (c) fat. (d) collagen.
Beef Multiple Choice 1. About 75% of muscle tissue, or meat is (a) protein. (b) water. (c) fat. (d) collagen. 2. A federal inspection stamp on a cut of meat indicates that the cut was found to be (a) properly
More informationLife Skills: Cooking Name
Life Skills: Cooking Name Keep this form in the student portfolio for each child. It may take a few years before every item is checked. Define: Develop safe, sanitary, and practical skills for basic food
More informationCulinary Terms. The Language of the Recipe
Culinary Terms The Language of the Recipe The Language of the Recipe Become familiar Terms are important tools for the cook. Each has its own meaning. Achieve best results. Techniques of: Preparation Bread
More informationRecipe & Cooking Terms. The Language of the Recipe
Recipe & Cooking Terms The Language of the Recipe The Language of the Recipe Become familiar Terms are important tools for the cook. Each has its own meaning. Achieve best results. Techniques of Preparation!!!
More informationAPPENDIX G: PRODUCE YIELD RANKING TOOL
2 CONTENTS APPENDIX G: PRODUCE YIELD RANKING TOOL PRODUCE YIELD RANKING TOOL Ingredient is entirely edible and Ingredient is entirely edible and versatile, the part(s) that is/are typically discarded could
More informationHow Cooking Alters Food
How Cooking Alters Food Cooking Techniques Dry Cooking Techniques: Use a metal and the radiation of hot air, oil, or fat to transfer heat. No moisture is used in this cooking process. Any moisture that
More informationProStart Level 1 Chapter 6 Stocks, Sauces and Soups 1 point per question unless noted otherwise Points possible 103
ProStart Level 1 Chapter 6 Stocks, Sauces and Soups Name Due date 1 point per question unless noted otherwise Points possible 103 You are expected to COMPLETE ALL WRITTEN CHAPTER ASSIGNMENTS ON TIME. You
More informationMEAT & POULTRY COOKERY
DRY-HEAT COOKING METHODS FOR MEATS - EXERCISE Dry-heat cooking is the method used to roast, broil, grill, sauté and/or pan-fry foods. Dry-heat means heat is conducted by hot air, hot metal, radiation or
More informationShopping List WEEK 16
Shopping List WEEK 16 2016 paleoplan.com Shopping List WEEK 16 2016 paleoplan.com Shopping List WEEK 16 2016 paleoplan.com Shopping List WEEK 16 2016 paleoplan.com Prep List WEEK 16 Here is a prep list
More informationCulinary Arts STAR Events Menu Options
2017-2018 Culinary Arts STAR Events Menu Options MENU I Asian Chicken Noodle Soup South-Asian Curried Tofu Cutlet, Peas and Carrots Rice Pilaf Lemon Curd and Warm Fruit Compote MENU II Spicy Holy Trinity
More informationWHAT IS CHEESE? HISTORY OF CHEESE
cheese Cheese is a food made from milk that is produced in a wide range of flavors and textures. It is formed by coagulation of the milk protein casein. WHAT IS CHEESE? Natural cheese is made from four
More informationproof Biscuits Snacks 7 4 cups cake flour ¼ cup sugar 1½ tablespoons salt ½ teaspoon baking soda
Biscuits To make a delicious biscuit, you need to keep your ingredients as cold as possible: cold butter, cold liquid, cold equipment. In fact, on hot days it s not uncommon to see our chefs prepping biscuit
More informationSeasonal Cooking with Chef Ethel Pangborn
Seasonal Cooking with Chef Ethel Pangborn Fall Session: Roasting and Braising Once you learn these fundamental techniques, you ll be able to handle most recipes that use them. And while recipes are a great
More informationCitrus Fruits. Fresh Fruit
Top 10 Rarest 2:03 Fruits Citrus Fruits. Fresh Fruit Melons. Fresh Fruit Berries. Fresh Fruit Fresh Fruit Drupes. Fruits which have a single seed that is enclosed in a stony shell Pomes Fresh Fruit Apples
More informationSoups. Making Stock. Hot Stock Tips Slowly simmering stock draws flavor from fish, meat or poultry bones, aromatic vegetables and herbs.
Soups Making Stock Hot Stock Tips Slowly simmering stock draws flavor from fish, meat or poultry bones, aromatic vegetables and herbs. Simple but So Rewarding Perhaps the hardest part of making stock is
More informationCream of Asparagus and Leek Soup. By Art's Protege. Serves 8-10
Cream of Asparagus and Leek Soup By Art's Protege Serves 8-10 1 lb leek 1 large onion, chopped 2 stalks celery, finely chopped 2 tablespoons butter 1/2 cup white wine 1 lb asparagus, chopped in 1-inch
More informationHelp Your Diabetes: Menu & Recipes for Week 2
Snack Dinner Snack Lunch Snack Breakfast Help Your Diabetes: Menu & Recipes for Week 2 Sunday Monday Tuesday Wednesday Thursday Friday Saturday 2 Eggs Over Easy 2 Canadian Bacon Red Pepper strips 2 Scrambled
More information3-in-1 Electric SPIRALIZER. Cookbook. Includes 10 uniquely created recipes for THE ELECTRIC SPIRALIZER MODEL#GES335
3-in-1 Electric SPIRALIZER Cookbook Includes 10 uniquely created recipes for THE ELECTRIC SPIRALIZER MODEL#GES335 TABLE OF CONTENTS APPETIZERS //// P. 5-7 Zucchini Fritters with Dill Yogurt Sauce / P.
More informationCANNING BEANS Dry, with Tomato or Molasses Sauce, Lima, Butter, Pintos, or Soy Snap, Italian, Green, or Wax -- 4
TABLE OF CONTENTS CANNING ASPARAGUS - Spears and Pieces -- 2 CANNING BAKED BEANS 3 CANNING BEANS Dry, with Tomato or Molasses Sauce, Lima, Butter, Pintos, or Soy Snap, Italian, Green, or Wax -- 4 CANNING
More informationTeam 1. Team 2. Team 3. Team 4. These recipes were developed for training purposes and have not been tested or standardized for production.
LESSON 3: MEATS CHEF DEMONSTRATION Browning ground beef Sautéing chicken Pulling or shredding meat (pork or turkey) CULINARY LABORATORY TEAM ASSIGNMENTS Turkey Salad Pork Stir-fry Fish Tacos with Jicama
More informationVegetarian Christmas MENU
ROASTED SPICED ALMONDS Preparation time: 5 minutes Roasting time: 5 minutes Makes 3 cups (750 ml) 2 tbsp (30 ml) liquid honey 2 tbsp (30 ml) vegetable oil 2 tbsp (30 ml) granulated sugar tsp (5 ml) each
More informationDistrict XI Skills USA Culinary Competition
Skills USA District XI Skills USA Culinary Competition January 26, 2018 Culinary Competition Chair Chef Francis M. Falcon Competitors are required to prepare the following Menu of the Day items utilizing
More informationSelecting, Preparing, and Canning Vegetables and Vegetable Products
Complete Guide to Home Canning Guide 4 Selecting, Preparing, Canning Vegetables Vegetable Products 4-2 Guide 4 Selecting, Preparing, Canning Vegetables Vegetable Products Table of Contents Section...Page
More informationFruit of the Month PERSIMMONS!
Fruit of the Month PERSIMMONS! Persimmons origins go back to ancient China. Fate intervened in the 1880 s when a United States Commander brought back a native Japanese persimmon variety to Washington,
More informationFOOD PRESERVATION 101
August 26th, 2014 FOOD PRESERVATION 101 Searcy Co. Extension Service Food Preservation Newsletter Do your jars have what it takes to get a blue ribbon? Quality standards might be something you ve never
More informationReal Food. weekly March 30, Happy Easter Real Food Weekly Members! Whole Food Meal Plans from
Real Food weekly March 30, 2013 ISSUE 76 Whole Food Meal Plans from www.realfoodfamily.com Happy Easter Real Food Weekly Members! CARAMELIZED CHICKEN, BRIE AND BRUSCHETTA SANDWICHES pictured: BASIL PESTO
More informationObjectives. Students will be able to distinguish between types of cheeses.
Cheese Is awesome! Objectives Students will be able to distinguish between types of cheeses. Nutrition Naturally high in vitamins, minerals, and protein Calcium, Phosphorus, Vitamin A Naturally contain
More informationRecipes with Post Grape-Nuts
Recipes with Post Grape-Nuts Although I've always loved wild foods, I don't live on them alone, and occasionally even incorporate some other foods into my wild dishes. Among the tame foods I enjoy is Post
More informationAbundant item: Hearty greens (kale, chard, beet greens, etc.)
Abundant item: Hearty greens (kale, chard, beet greens, etc.) Preservation method: Blanching and Freezing Fill a stockpot ¾ full with water. There is no exact amount of water you need, since it depends
More informationIntroduction. 3 P a g e
1 P a g e Contents Introduction... 3 Baked blueberry French toast... 4 Banana-oatmeal hot cakes with spiced maple syrup... 5 Baked chicken and wild rice with onion and tarragon... 9 Asparagus, tomato and
More informationHelp Your Diabetes: Menu & Recipes for Week 20
Snack Dinner Snack Lunch Snack Breakfast Help Your Diabetes: Menu & Recipes for Week 20 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Cream of Buckwheat* 2 Scrambled Eggs Artichoke Hearts Bell
More informationACORN SQUASH WITH BROWN RICE AND TURKEY SAUSAGE
ACORN SQUASH WITH BROWN RICE AND TURKEY SAUSAGE Yield: 4 Servings TOTAL TIME: 45 minutes 2 acorn squash (about 2½ pounds) (each cut crosswise in half and seeded) 1 Tbsp. olive oil ½ pound sweet or hot
More informationDairy & Eggs 1.1. Chapter 1: Breakfast Foods and Sandwiches
Dairy & Eggs 1.1 Chapter 1: Breakfast Foods and Sandwiches DairyProducts Milk and Milk Products Some milk is available in raw form, but most milk products are processed to remove harmful bacteria that
More informationFOD 2180 VEGETABLES and FRUITS
Name: Date: Prerequisite: Food Basics (FOD1010) Course Mark Criteria: Theory and Worksheets (20%) Test (30%) Lab Mark/Initials (50%) FOD 2180 VEGETABLES and FRUITS Description: Students learn about the
More informationFond du Lac County Community Garden News. Patty s garden notes. Apple Cinnamon Butternut Squash Soup. Fall 2013
Fond du Lac County Community Garden News Fond du Lac County UW-Extension Patty s garden notes. The Gardens will be closing on Oct. 25. Please be aware that the rules state all stakes, string, fence, water
More informationProtein and Dairy Foods
Protein and Dairy Foods What are Proteins? Meat Poultry Fish Dried Beans Nuts Eggs Nutrients in Protein Meat iron, B-vitamins Poultry iron, B-vitamins and phosphorus Fish iron, vitamins A and D. Saltwater
More information(717) Summer squash is more than 95% water. Squash is low in calories, sodium, and fat.
Summer Squash Volume 1, Issue 11 http://panen.org pa_nen@phmc.org (717) 233-1791 What s So Great about Summer Squash? Did you know? Squashes are gourds that belong to the same family as melons and cucumbers.
More informationROAST DUCK with THREE-RICE STUFFING
ROAST DUCK with THREE-RICE STUFFING Serves 4 to 6. By Dennis W. Viau; an original recipe. Duck is a rich and delicious meat. Add a reduction sauce and a flavorful stuffing, and you have an exotic meal.
More information5th 6 weeks project due next week.
5th 6 weeks project due next week. 5th 6 weeks project due next week. Meat Meat is the muscle of animals, such as found in cattle and hogs. In general, all meats contain the same three basic nutrients:
More informationCOOKING FOR ONE OR TWO
COOKING FOR ONE OR TWO Lack of variety and leftovers are real problems for many persons who fix food for a few. Here are some suggestions to help you have variety with a minimum of leftovers. 1. If you
More informationReal Food Weekly April 07, 2012
October 14, 2011 Real Food Weekly April 07, 2012 Easter Week Can you believe it is already Easter! I hope you have an absolutely beautiful holiday celebrating renewal, rebirth, and resurrection! Maybe
More informationQuality for Keeps. Tips for successful freezing
Information from Human Environmental Sciences Extension FOOD PRESERVATION Freezing Vegetables Barbara J. Willenberg, Associate State Food and Nutrition Specialist Department of Food Science and Human Nutrition
More informationLESSON 6: WHOLE GRAINS
LESSON 6: WHOLE GRAINS CHEF DEMONSTRATION Whole-grain pilaf Grain salad Pasta CULINARY LABORATORY TEAM ASSIGNMENTS Tabouleh Corn and Barley Salad Apple Cinnamon Quinoa Polenta Whole-Wheat Couscous Salad
More informationEC9993 Let's Talk Turkey
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska- Lincoln Extension Extension 1951 EC9993 Let's Talk Turkey Josephine E.
More informationFeatured Starters. Seasonal Starters. Seasonal Entrees. Featured Entrees. Seasonal Desserts. Featured Desserts
Sunday, November 11, 2018 Sunday, November 11, 2018 Soup with Sweet Basil New England Clam Chowder Waldorf Salad Baked Glazed Ham Premium oven baked ham with a sweet pineapple glaze. % Stuffed Fillet of
More informationHere is a list of one Food Project staff s favorite greens growing in her garden this year:
A World of Greens Greens are often referred to as the number one food to eat to improve your diet and health. Leafy green vegetables are full of what s good for you vitamins, minerals, fiber, and calcium,
More informationUSE WITH MODEL#GES580
WWW.GOURMIA.COM SPIRALIZER Recipes USE WITH MODEL#GES580 WWW.GOURMIA.COM YIELD 2-3 SERVINGS PREP TIME 5 MINUTES COOKING TIME 35 MINUTES TOTAL TIME 40 MINUTES 3 MEDIUM RUSSET POTATOES, SCRUBBED 1 TABLESPOON
More informationRefresh & Rejuvenate
MEAL PLAN CLEANSE PHASE (DAYS 1-10) MEAL PLAN GUIDELINE DAYS 1-10 BREAKFAST SNACK LUNCH SNACK DINNER 2 scoops OsoLean powder 1 scoop NutriVerus powder 1 cup frozen fruit ½ to 1 cup fresh or frozen vegetables
More informationChicken Cabbage Saladino. Warm Spinach Salad with Tuna
Chicken Cabbage Saladino Prep and Cook Time: 11 minutes 4 cups napa cabbage, sliced thin 1 TBS extra virgin olive oil 1 TBS apple cider vinegar 1 TBS minced ginger 1 medium clove garlic, pressed 2 TBS
More informationMEMBER-EXCLUSIVE. recipes TOP 20 FESTIVE APPETIZERS & DESSERTS FROM
Holiday MEMBER-EXCLUSIVE recipes TOP 0 FESTIVE APPETIZERS & DESSERTS FROM Simple Turtle Cookie Cups PREP TIME: 45 min TOTAL TIME: hr 5 min MAKES: 6 cookie cups pouch ( lb.5 oz) Betty Crocker double chocolate
More informationCOOKING WITH WILD GAME - Adapted from "Safe Handling of Wild Game"
COOKING WITH WILD GAME - Adapted from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995 Game animals lead active lives. As a result, their muscles
More informationOrange Tinted Glasses
ISSUE 55 November 3, 2012 Orange Tinted Glasses Things are getting orange! I can t believe it s already NOVEMBER!!! (Can you hear me freaking out?) Now that Halloween has passed, we are starting to see
More informationHOW TO COOK THANKSGIVING IN 5 EASY RECIPES
HOW TO COOK THANKSGIVING IN 5 EASY RECIPES EASIEST ROAST TURKEY AND GRAVY Serves 10-12 For the turkey: One 14-16 lb turkey 4 lemons, halved ½ cup (1 stick) unsalted butter, at room temperature 3 tablespoons
More information1. Preheat the oven to 375 degrees F. 2. If using fresh blueberries, wash and drain. Place fresh or frozen blueberries in a 9-inch pie plate.
Blueberry Bling 3 cups frozen or fresh blueberries 2 teaspoons soft butter or margarine 1 tablespoon all-purpose flour 1 tablespoon brown sugar 1. Preheat the oven to 375 degrees F. 2. If using fresh blueberries,
More informationNutrition and healthy eating
Healthy Lifestyle Nutrition and healthy eating Healthy-cooking techniques capture the flavor and nutrients of food without extra fat or salt. By Mayo Clinic Staff Healthy cooking doesn't mean that you
More informationEgg Dishes. Foods Older Adults Should Avoid
Egg Dishes Foods Older Adults Should Avoid As we get older our bodies don t work quite as well. Therefore, some foods are more likely than others to make older adults sick if they eat them. Below is a
More information~ ;) New: FDS121 FALL. Date: Author: Date SAULT COLLEGE OF APPLIED ARTS & TECHNOLOGY SAULT STE. MARIE, ONTARIO THEORY OF FOOD
SAULT COLLEGE OF APPLIED ARTS & TECHNOLOGY SAULT STE. MARIE, ONTARIO COURSE OUTLINE Course Title: THEORY OF FOOD Code No.: FDS121 Program: Semester: CHEF FALL TRAINING Date: SEPTEMBER, 1992 Previous Outline
More informationFREEZING EDIBLE POD PEAS - Sugar, Chinese, Snow, Sugar Snap 14
TABLE OF CONTENTS FREEZING ASPARAGUS -- 3 FREEZING BEANS Lima, Snap, Green, Wax 4 FREEZING BEETS 6 FREEZING BROCCOLI 7 FREEZING BRUSSELS SPROUTS 8 FREEZING CABBAGE AND CHINESE CABBAGE 9 FREEZING CARROTS
More information1 Mexican Corn Soup. 2 Grilled Salmon with Blueberry sauce. 3 Roasted Balsamic Chicken. 4 Oreo Parfait. 5 Boursin Cauliflower Mash. 6 Pumpkin Tartlets
Diabetes Management 1 Mexican Corn Soup 2 Grilled Salmon with Blueberry sauce 3 Roasted Balsamic Chicken 4 Oreo Parfait 5 Boursin Cauliflower Mash 6 Pumpkin Tartlets 7 Cranberry Citrus Chutney 8 Balsamic
More informationLemon. Detox. The. A selection of carefully balanced recipes to complement your detox
A selection of carefully balanced recipes to complement your detox We offer the within our clinic and see the benefits it brings for both body and mind. detox can be followed in a variety of ways, from
More informationMEAT, POULTRY & SEAFOOD
MEAT, POULTRY & SEAFOOD A roast with a bone in will cook faster than a boneless roast. The bone carries the heat to the inside more quickly. 110 Meat, Poultry, and Seafood Keep raw meat, poultry and seafood
More informationCooking Techniques, vegetables & Soups: Unit 5F. Basic Food Produc-on HAT2324
Cooking Techniques, vegetables & Soups: Unit 5F Basic Food Produc-on HAT2324 Understanding Vegetables Chapter 16 2 Vegetables Today, vegetables are appreciated for their nutrition, variety, flavor, eye
More information4-6 servings CHICKEN & CELERY ROOT CASSEROLE. back. front in. c o l l e c t i b l e r e c i p e s # inch.
1½-2 lbs chicken thighs and drumsticks ¼ cup plain flour Sea salt and freshly ground black 3 tbsp olive oil or canola oil 4 slices thick cut bacon, cut into ½ pieces 1 onion, peeled and diced 1 large celery
More informationTURKEY CASSEROLE WITH CHEESE
TURKEY CASSEROLE WITH CHEESE Prepare this turkey dish for brunch, lunch, or dinner. Feel free to use shredded Swiss or a mild Cheddar cheese in this flavorful turkey casserole. 3 cups diced cooked turkey
More informationHeinz reitbauer s recipes. Summer squash with sweet potatoes, tomatoes, almonds and lavender
Heinz reitbauer s recipes Summer squash with sweet potatoes, tomatoes, almonds and lavender Summer squash with sweet potatoes, tomatoes, almonds and lavender serves 5 Ingredients Lavender oil 100g grape
More informationh/1. J 3 u Extension B etin - Fra J '67 FRESH PORK for your table Verna Mikesh Agricultural Extension Service University of Minnesota
h/1. J 3 u11 336 Extension B etin - 1966 Fra J '67 FRESH PORK for your table Verna Mikesh Agricultural Extension Service University of Minnesota Verna Mikesh is an associate professor and extension nutritionist,
More informationTips for simply delicious steaks and roasts
Tips for simply delicious steaks and roasts Lean and Flavorful What s one of the best, time tested ways to make life better? It s enjoying delicious, healthy, home-cooked meals, on a regular basis with
More informationCHICKEN POT PIES Copyright 2012 The Mobile Home Gourmet, MobileHomeGourmet.com, all rights reserved.
CHICKEN POT PIES Makes 6 to 8 single-serving pies By Dennis W. Viau; modified from several recipes. I grew up with chicken pot pies. However, my mother bought them pre-made and frozen. One important ingredient
More informationFoods 1: Unit Notebook
Milk and Milk Products Looking at Milk NONFAT MILK SOLIDS: MILK FAT: The more milk fat a product has the higher its calorie count. Milk fat is lighter than other milk fluids and solids and separates and
More informationJanuary Mom s Chicken Casserole
January 2010 Mom s Chicken Casserole 2 to 2 ½ cups cooked chicken cubed (turkey may be substituted) 2/3 c chopped onion 2/3 cup chopped celery 2/3 cup chopped bell pepper 2 T vegetable oil 2/3 cup mayonnaise
More informationShopping List WEEK 09
Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Prep List WEEK 09 Here is a prep list
More information2018 Culinary Arts. Contest Orientation Packet. Secondary Monday April 9 th 2018
2018 Culinary Arts Contest Orientation Packet Secondary Monday April 9 th 2018 Skills USA Culinary Arts Competition Tools, Equipment, and Uniform Needed For the Contest 1. Tools and Equipment a. A pen
More informationSALADS. Salads come from the Latin word- HERBA SALATA meaning salted greens. Lot
SALADS Salads come from the Latin word- HERBA SALATA meaning salted greens. Lot of innovations and ingredients were added to the salads in the 17 th century Lettuce of various types, were used as a base.
More informationLIME AND GINGER CHICKEN
LIME AND GINGER CHICKEN 4 boneless skinless chicken breasts 2 tbsp (25 ml) fresh lime juice 1 tbsp (15 ml) grated fresh ginger 2 tsp (10 ml) honey 1/2 tsp (2 ml) grated lime peel Using a sharp knife, score
More informationTable of Contents MUSSELS MARINARA MAC & CHEESE... 4 POT ROAST DEVILED EGGS... 5 SEA SALT CARAMEL POPCORN TREATS... 6 SHORT RIBS...
Smart Cooker Table of Contents MAC & CHEESE......... 4 DEVILED EGGS......... 5 SEA SALT CARAMEL POPCORN TREATS........ 6 GUACAMOLE EGG ROLLS..... 7 CHEDDAR FONDUE....... 8 FRITTATA WITH POTATOES.... 9
More informationCommis Chef. Apprenticeship Standard Culinary Range PREPARATION AND COOKING RANGE
Commis Chef Apprenticeship Standard Culinary Range PREPARATION AND COOKING RANGE Annex B: Preparation and Cooking Range It is mandatory that across the practical observation and culinary challenge observation
More informationIngredient: Amount: Procedure: Aromats As needed Cut to appropriate size
Yield: 12-16 serv Item: Cream Sauce (Basic) Aromats As needed Cut to appropriate size Fat/butter 1-2 tsp Salt and pepper To taste Heavy Cream 2 qt Sweat or caramelize aromats in a sauté pan. Add heavy
More informationSubmitted by apprentice Cheryl Kastanowski, adapted from Harmony Valley
Meal Plan Menu Thursday: Grilled Romaine From foodnetwork.com 2 heads romaine lettuce Extra-virgin olive oil Citrus Caesar Vinaigrette, recipe follows Parmigiano-Reggiano Citrus Caesar Vinaigrette: 1 clove
More informationLet's Celebrate Okrtoberfest
INTERNATIONAL TASTERS Barrington Area Branch American Association of University Women October 23, 1982 Let's Celebrate Okrtoberfest ASSORTED GERMAN CHEESE KASSELER RIBS KNOCKWURST THURINGER BRATWURST SAUERKRAUT
More informationFrom Beginner To Bravo
From Beginner To Bravo Copyright @ 2010 by Diane Timberlake diatimb@yahoo.com www.tasteofcelebratinghome.blogspot.com This cookbook is dedicated to all my hostesses, customers, friends and family, past,
More informationOriental Chicken Tenders Curried Peanut Chicken
Oriental Chicken Tenders Curried Peanut Chicken 1 c. soy sauce 1/3 c. sugar 4 tsp. vegetable oil 1 1/2 tsp. ground ginger 1 tsp. five spice powder 2 bunches green onion 16 chicken tenders (approx. 2 lbs.)
More informationRaspberry Balsamic Vinaigrette
Everyone yearns for a new salad dressing from time to time. This one is a retake of a of a reduced calorie elegant classic. You ve even had it frequently at catered events! Here it is, ready for you own
More informationTable of Contents. Low Carb Italian Appetizers. Italian Cheese Ball 6. Warm Caprese Stack 7. Italian Stuffed Brie 8. Pizza Dip 9.
Low Carb Italian Table of Contents Low Carb Italian Appetizers Italian Cheese Ball 6 Warm Caprese Stack 7 Italian Stuffed Brie 8 Pizza Dip 9 Lasagna Soup 10 Baked Ricotta with Sun Dried Tomatoes 11 Low
More informationTIRAMISU Copyright 2013 The Mobile Home Gourmet, MobileHomeGourmet.com, all rights reserved.
TIRAMISU Serves 8. By Dennis W. Viau; created from several recipes. I wanted to make a classic tiramisu with only the best ingredients. I therefore made my own mascarpone cheese and lady fingers cookies
More informationDAIRY/DAIRY CASE **Butter, unsalted [D2,D6]
MENU: Day 1: Sticky Chicken, with brown rice and steamed broccoli Day 2: Vegetarian Vegetable Stew, add crusty bread Day 3: Basil and Red Onion Pork Chops, with a big salad Day 4: Asian Beef Stir-Fry,
More informationSwiss Chard with Raisins and Almonds Recipe from Epicurious.com
Swiss Chard with Raisins and Almonds Recipe from Epicurious.com Ingredients 1/2 cup dry sherry 1/2 cup raisins 2 tablespoons olive oil 1/2 cup sliced almonds 4 garlic cloves, thinly sliced 4 bunches Swiss
More informationKitchen Assessment Form Created by Naomi A. Tucker
Kitchen Assessment Form Created by Naomi A. Tucker 2013, Elcam, Inc. All Rights Reserved. www.elcaminc.com Name: Date: Place: Elcam Community Center Elcam, Inc., Saint Marys, Pennsylvania Key Codes: X
More information*Fruits* Mrs. Anthony
*Fruits* Mrs. Anthony Nutrients in Fruit A fruit is part of a plant that holds the seeds Fruit = Nature s Convenience Food Importance source of Carbohydrates, and Fiber Certain fruit provide a high source
More informationFRENCH FRIES WITH PAPRIKA-PARMESAN SALT
FRENCH FRIES WITH PAPRIKA-PARMESAN SALT Prep time: 35 minutes Total time: 1 hour 5 minutes 2 pounds russet potatoes 2 tablespoons finely grated Parmigiano-Reggiano 1½ teaspoons paprika ¼ teaspoon garlic
More informationMacadamia Recipes. just click one of the links to find a recipe for a delicious macadamia dish! CREME OF MACADAMIA SOUP
CREME OF MACADAMIA SOUP CREAMY AVOCADO / MACADAMIA SOUP MACADAMIA CRAB DIP DEVILLED MACADAMIAS MACADAMIA NUT SAUCE FOR FISH CHICKEN MACADAMIA MACADAMIA NUT STUFFING FOR ROAST CHICKEN CREAMY MACADAMIA SAUCE
More informationWILDFIT SNACK PACK. 10 Delicious WildFit Approved Snacks to Help Keep You from Ever Going Hungry!
WILDFIT SNACK PACK 10 Delicious WildFit Snacks to Help Keep You from Ever Going Hungry! TABLE OF CONTENTS Snacks Cinammon Paprika Sweet Potato Wedges... 03 Banana Bites... 04 Coconut Balls... 05 Snack
More information