Raw or uncooked eggs can transmit salmonella and other diseases, and diners may wish to make sure that they only consume well-cooked eggs. The poached eggs of Eggs Benedict pose another problem for this resistance to uncooked or undercooked eggs. Also, in today's fast-paced society, breakfast and brunch foods are less popular than in the past and many people are simply not familiar with hollandaise sauce, except as mayonnaise in sandwiches or as the cheese component of fast food breakfast sandwiches. Learning how to handling dairy-based sauces with proper precautions as well as techniques are essential for all chefs. When menu-planning, there are also dietary concerns related to the heavy fat content in the sauce. Although lower fat products can substitute the milk component, the sauce is still fairly caloric, and concerns about the level of cholesterol in the sauce because of the yolks can be a dietary red flag for nutritionists and nutrition-conscious...
The sauce must be prepared with an eye for the tastes and needs of diners, and mesh with the rest of the components of the menu. However, hollandaise sauce is something that people will rarely dare to make at home, and so long as people dine out for 'special occasions' to eat food they normally do not consume or prepare at home, people are likely to order this sauce at least occasionally!
Culinary Food History Of Russian Cuisine When one talks about Russia, one should remember that it is a very large country and over a period of time, the nature and constituents of the country has changed. It is also a country that runs over two continents and for a time, existed in three continents. The vast area has brought it to a situation where there are different cuisines in different areas
I am currently employed as a baker at a resort, and before that, I was employed as a pastry chef, for a period of one year. During both employment experiences, I have come to learn new techniques of both baking and pastry, but I have also realized that pastry was my true calling. I have also come to interact with numerous individuals, and have developed my people skills as well.
ServSafe® is a food safety training and certification program that is nationally recognized and accredited. To date, more than three million ServSafe Food Protection Manager Certifications have been awarded -- and I am one of them. After graduation, I continued my cooking interest by joining Wal-Mart. For the past two years, I have been working in the bakery. I enjoy trying out new ways of decorating, discussing the customers' needs
Kuwait Culinary School The objective of this business plan for The Kuwait Culinary is twofold. First, it is to be a school that is profitable, steady and long-term business enterprise. Second, it would be for the organization to educate the general community to the simple desires of being able to do things such as cooking at home. Both objectives will be accomplished by utilizing the eagerness, resources and knowledge of the
Industry's anticipated culinary forecast reveals menu trends 2012. The National Restaurant Association's annual survey 1,800 professional chefs -- members American Culinary Federation -- reveals hottest trends restaurant menus 2012. Restaurants menus are nowadays changing to suit the current emerging trends in the market. A way that these trends are noted is by the use of an annual chef's survey. This survey conducted late last year by the National Restaurant Association survey
The student should also develop a checklist and a timeline. This is akin to the process a chef would use to run a kitchen -- planning, prepping, cooking and serving a banquet for example is a similar process. One program that directly offers an internship is the culinary arts program at Anne Arundel Community College in Maryland (De Sanctis, 2006). This school offers a 10-week internship course on Italian culture
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