2 Basic ingred 07.ppt
Transcript of 2 Basic ingred 07.ppt
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BASIC PREPARATIONS
BASIC CUTS PREPARING TOMATO CONCASSE
PEELING SWEET OR HOT PEPPERS
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• Coarse Chopping
• Mincing
• Julienne fine 1/16x1/16x1/16 inches
• Allumette 1/8x1/8x1 to 2inches
BASIC CUTS
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• Batonette 3/4x3/4x3/4 inches
• Brunoise 1/8 x1/8x1/8 inches
• Small ice 1/4x1/4x1/4 inches
BASIC CUTS
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• !arge ice 3/4 x 3/4 x 3/4 inch
• "a#sanne 1/2 x 1/2 x 1/8 inch
• $ounels
BASIC CUTS
•Meium ice 1/3 x 1/3 x 1/3 inches
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• Diagonal
• Chiffonade
• Fluting
BASIC CUTS
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• Fanning
• Zesting
• Tourne
BASIC CUTS
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"$%"A$&'( )*MA)* C*'CASS%
BASIC PREPARATIONS
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• PEEIN! S"EET OR #OT PEPPERS
• $ %& 'harring
• $ %& dee( fr&ing
BASIC PREPARATIONS
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• PEEIN! S"EET OR #OT PEPPERS
• $ %& o)en roasting
BASIC PREPARATIONS
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• *E!ETABE CO+BINATIONS
• +ire(oi,
- (arts onion to . (art 'arrot /
one (art 'eler&
• +atignon
- (arts 'arrots 0 . (art 'eler& 0one (art 1ushroo1 and
. (art of lee2s / onions
BASIC ARO+ATIC ANDFA*ORIN! CO+BINATIONS
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• Bou3uet !arni
• Celer& stal20 th&1e0 (arsle& / %a&leaf
BASIC ARO+ATIC ANDFA*ORIN! CO+BINATIONS
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• Sa'het• Parsle& ste1s0 %a& leaf0 dried th&1e /
'ra'2ed (e((er'orns
• Onion (i3ue• and Onion %rulee
BASIC ARO+ATIC ANDFA*ORIN! CO+BINATIONS
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• I4UID +ARINADE DR5 +ARINADE
+ARINADES
Combination of oil & acid
wit a!omatic"
U"#d to add fla$o! & moi"t%!#
U"%all a combination of "alt'
c!%"#d #!b"' "(ic#" & a!omatic"
Used to (ro)ide a light 'rust/ 'ris(ness
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• SURRIES
• IASON
T#IC6ENERS
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• Flour is a good thi'2ener for gra)ies0 gu1%os0and ste7s0 sin'e it gi)es the1 a s1ooth0 )el)et&te,ture9 It8s %est to 1i, it 7ith fat first0 either%& 1a2ing a rou, or %eurre 1ani?0 or %& flouring
and fr&ing ste7 1eat %efore adding a li3uid tothe (ot9 If &ou 7ish to 'ut fat fro1 &our diet0 &ou'an instead 1i, the flour 7ith 7ater and add it tothe sau'e0 %ut &ou8ll need to 'oo2 it for 3uitea7hile to get rid of the star'h&0 ra7 flour taste9
Sau'es thi'2ened 7ith flour %e'o1e o(a3ue0 andthe& 1a& %e'o1e thin again if the&8re 'oo2ed toolong or if the&8re fro@en and then tha7ed9
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• REDUCTION
T#IC6ENERS
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T#IC6ENERS
$*+,
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T#IC6ENERS
BEURRE +ANIE
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T#IC6ENERSB%+$$% MA'&%
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• !EATIN
T#IC6ENERS
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BASIC IN!REDIENTS /APPAREIS
• C!A$&-&%.B+))%$ A'.$%'.%$%. -A)
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BASIC IN!REDIENTS /APPAREIS
• .+,%!!%S
+i,ture of finel& 'ho((ed
shallots0 1ushroo1s0
7hite 7ine
and 'ho((ed (arsle&9
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• PESTO
• Basi'all& an oil / her% 1i,ture 9 +ost'o11onl& oli)e oil / %asil
along 7ith garli'0 (ine nuts /(ar1esan 'heese
BASIC IN!REDIENTS /APPAREIS
BASIC IN!REDIENTS /
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• PESTO
BASIC IN!REDIENTS /APPAREIS
BASIC IN!REDIENTS /
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• PESTO
BASIC IN!REDIENTS /APPAREIS
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"%$S&!!A.%
Mixture ofreacrums0mince parsle# garlic
BASIC IN!REDIENTS /APPAREIS
http://kmtp%20fruits1.ppt/
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"A)% A C*+,2 parts utter to3 parts flour to 4parts of ater0
cooe theneggs areincorporate intothis mixture5
BASIC IN!REDIENTS /APPAREIS
http://3%20fruits%20part%201.%2007.ppt/