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culinary prezi

Chef Tomkinson Per 1 Culinary 1 Brendan Mazza

Brendan Mazza

on 2 October 2012

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Transcript of culinary prezi

We combined corn syrup, sugar, unflavored gelatin, a pinch salt, water and a little vanilla. We combined the corn syrup, sugar, and salt together and put it on the stove until it boiled (240 degrees). After the mixture boiled we put the water and unfalvored gelatin in a microwave safe bowl and put it in the microwave for 30 second. Then we combined both the mixtures and a little more corn syrup in the mixing bowl. Then we had to let it mix for 15 minutes on high and during the last 5 minutes we added a 1/2 tsp of vanilla. Then we sprayed our pan and put powder sugar and corn starch and put it in our pan and took the extra out. We put the corn starch and powder sugar in the pan to help it from sticking to the pan . Homemade marshmallows! :) how to make a truck farm truck farm french chef The first restaurant was in France
and mainly sold soups he created
the chef coat and hat he made them
white so that you could tell if a chef
was filthy or clean . Also he wears a
neckerchief to keep heat out from
his chef coat and hat toque is the
proper name for the chef hat and
the folds in the chef represent the
101 ways to cook an egg. created a
brigade system. catherine de medici
had introduced silverware.
When she moved to France from Florence,
Italy, a crowd of friends, servants, and
waiters accompanied her. The Florentine
cooks who went with her brought the
secrets of Italian cooking to France,
including peas and beans, artichokes,
duck in orange (canard a l’orange), and
carabaccia (onion soup). But especially
the pastry makers demonstrated their
innovative genius with sorbets and ice
creams, marmalades, fruits in syrup,
pastry making, and pasta. Caterina also
brought with her to the French table
new protocol, such as the separation
of salty and sweet dishes, at a time when
all over Europe sweets were still
consumed together with meat and fish in
the style of the medieval times. Everyone
in France was amazed by the Florentine
elegance Caterina introduced: gracious
table setting and dining, embroidery and handkerchiefs, as well as luxurious
silverware and glasses. Catherine de Medici Marie Antoine (Antonin[1]) Carême (pronounced: [maʁi ɑ̃twan kaʁɛm]) (8 June 1784–12 January 1833), known as the "King of Chefs, and the Chef of Kings"[2] was an early practitioner and exponent of the elaborate style of cooking known as haute cuisine, the "high art" of French cooking: a grandiose style of cookery favored by both international royalty and by the newly rich of Paris. Carême is often considered as one of the first internationally renowned celebrity chefs. Marie Antoine Careme Chefs use a biomatalic thermometer
to take internal temp. To take external
temp the use a infared thermometer . foodborne illness: is a disease transmitted to people by food.
foodborne illness outbreak : is when two or more people get the same illness after eating the same food
most common reported causes for foodborne illness are: failure to properly cool foods
failure to cook and hold foods at the proper temp.
poor personal hygiene.

High- risk populations have a higher risk of getting a foodborne illness than others.
Young Children
Pregnant women
People taking medication
People with weakened immune systems
The immune system is the body's defense against illness. When the system is weak it cannot fight off illness as easily as a healthly system. The transfer of harmful substances from
one food product to another another through direct
contact, or contactg with utensils, equipment,work
surfaces, or employees' hands or clothing. Cross Contamination Time and Temperature
Controlled for
Saftety T.C.S Foods Auguste Escoffier What is the potential cost of damage from a food -borne illness outbreak?

3 things you need to know about foodborne illness
What foods are they associated with
How you get it
How you prevent it

A food-borne illness is a illness transmitted to people by food. Food Safety Food- TCS/PHF's
Acidity- Ph scale range from 0-14 0-High acid 14-Low acid 4.6-7.5-bacteria growth and survival
Time- 4 hours to work in TDZ
Temperature TDZ (temp danger zone) 41 to 135 degrees F
bacteria can double every 20 minutes 70-120 degrees farenhight is the most unsafe temperature for food to be at. the measure of water in food is from 0-1 keep below .85 control it by cooking ,reducing, freezing, or freeze dry, smoking. peperonis are dried so that they can sell it at room temp. Bacillus Cereus Gastroenteritis- bacteria associated with heat treated plant food, Keep food above or below temperature danger zone.
Campylobacteriosis- associated with all poultry it needs to be 165 degress.
Listeriosis- associated with deli meats and chesses- kills babies
Hemorrhagic Colitis (E. Coli)- associated with ground beef (155 degrees)
Clostridium Perfringens Gastroenteritis- associated with crock- pot cooking- proper cooling procedures
Botulism-associated with canned foods- dented etc....
Staphylococcal Gastroenteritis- Personal hygeine - Staph is spread by staff
Vibro Gastroenteritis- spread by raw oysters Bacteria! Viruses- best defence is personal hygiene Nora virus, Hepititis A you would not buy food that tastes horrible.
there are many types of flavoring for food. vanilla and strawberry flavored drinks have the anal glands of a beaver in them.
1725 discoverd by a french adventurer who went to west africa and discovered a tribe that had a special berry that would make anything taste good. peanut butter has been flavor enhanced to where it taste nothing like natural ground up peanuts.
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