2 basic ingred 07.ppt

8/17/2019 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



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• Sa'het• Parsle& ste1s0 %a& leaf0 dried th&1e /

'ra'2ed (e((er'orns

• Onion (i3ue• and Onion %rulee



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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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• .+,%!!%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 /


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• PESTO


BASIC IN!REDIENTS /


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• PESTO



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"%$S&!!A.%

Mixture ofreacrums0mince parsle# garlic


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

http://3%20fruits%20part%201.%2007.ppt/

2 basic ingred 07.ppt

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