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Culinary Presentation

Transcript: Finland By: Alyssa and Chloe Finland is located in Northern Europe. Is also bordered by the Baltic Sea Map Of Finland Map Of Finland Dates all the way back to the 20th century, the blue cross symbolizes Christianity. It was adopted in 1918. Flag This celebration is extended beyond his 4 day weekend between Good Friday and Easter Monday. It begins a week before Easter whoch is palm Sunday. Kids love this celebration because they get to dress up and go to peoples house while people are passinf out Easter eggs, chocolate, or change. Holy Week and Easter Special Celebrations Capital is Helsinki The Capital Population: 5.54 million Size of Finland: 130,672 miles cubed Size and population Salty Licorice is a varietly of licorice with salmiak salt all over it. Those who live in Finland love salty licorice Salty Licorice Typical Foods Finland has long winters so they cant really have crops so they harvest fish, elk, moose, willow-groak, and even bears. They also look for berries and mushrooms. Willow Groak is a type of tree finnish people use to make baskets. Food harvested from Finland Harvested food Lutefisk Meals Lutefish is a traditional dish that Finnish people it on Christmas it is made from aged stockfish air dried white fish or dried and salted white fish. Kalakukko (fish pie).......................$7.50 Lihapullat (finnish meatballs)......$8.00 Served with mashed potatoes, gravy, lingonberry jam, and cucumber pickles Poronkaristys (sauteered reindeer)..$9.00 Served with sugared lingonberries, mashed potatoes, and cucmber pickles Salmon Soup..............................................$7.00 Kaalilaatikko (oven baked casserole........$6.50 Made with cabbage, ground meat, rice, and pearl barley Main Dishes Menu Pickled Herring Bites...................$3.00 10 each serving Chicken Skewers with Avocado Dip. $3.50 7 each serving Smoked Salmon............................$4.00 serves up to 5 Appetizers Cheesy Broccoli Casserole............$2.50 Beetroot Salad...............................$2.00 Hot Spinach Dip.............................$1.50 Per Bowl Sides Bread Cheese.................................$1.50 Per Slice Christmas Starts...........................$4.50 10 each Pulla................................................$1.50 each Dessert Our food truck will be in Mantsala. You have to schedule a time of the week to put your food truck in that city. We would park our food truck in a park, food truck parks, or and festivals. Target Market Instagram Facebook Twitter Snapchat Website Finnish Sweets and pastries Social Media Marketing 1. Tacobot 2. Street Gastro 3. Maulito Competitors Competitors we might have

Culinary Presentation

Transcript: Vegetarian Dumplings My Favorite Food Nina Cline 10/16/2020 History of Chinese Vegetarian Dumplings History Din Tai Fung Din Tai Fung was one of the first restaurants that made homemade vegetarian dumplings. It was founded in Taiwan in 1972 and it has made 119 restaurants in 14 countries. the founder, Yang Bing, opened up the first Din tai Fung in Taiwan, and it wasn't doing well at all. But then, Yang's family started making and selling their handmade dumplings and it made the business a huge hit! Din tai Fung was then named one of the top ten restaurants in the World. How?: Recipe and Techniques How? Vegetarian Dumplings Recipe https://www.chowhound.com/recipes/steamed-vegetable-dumplings-zhengjiao-28051 Recipe Techniques for this recipe Techniques In the recipe that i found, you use Beyond Beef! Which is also known as fake meat Din Tai Fung uses fresh spinach juice to give the dumplings their nice color There are a bunch of places that make vegetarian dumplings all over, but there are only a few that are real and homemade. Where? Din Tai Fung Din Tai Fung Dumpling House Mama Lu's Dumpling House Dumpling Monster Dumpling Monster Why I love Vegetarian Dumplings: The best Vegetarian Dumplings are home made. Din Tai Fung makes all of their dumplings from scratch. They make it right in front of you! I used to not eat meat, so when I came aross Vegetarian Dumplings, I had to try them. The first time I had them was at Din tai Fung, and they were so good. Now, with the recipe, I can make them at home! My Story There were so many people, we had to wait almost 2 hours There were so many people there I didn't have an actual picture so i got one from the internet BOBA I also got Boba, which is my second favorite

Culinary Presentation

Transcript: WHEn HOW Riki Taylor WHY L's Bistro Menu L’s Fall Harvest Small Plates Winter Squash Bisque $7 Fig and Cheese Plate $11 Charcuterie and Cheese Plate $15 Fresh Pasta of the Day MP Large Plates Lamb Lollipops $ 28 Roasted lamb served with sautéed fresh greens, roasted roots, and a red wine reduction Ribeye $32 Seared steak accompanied by haricots vert, potato/rutabaga puree Forager’s Plate $18 Purple asparagus and oyster mushrooms tossed in herbed risotto with aged asiago Seabass $30 Poached seabass with asiago risotto and roasted root vegetables Dessert Ask Server for today’s special offerings from Bella Cora Providing a place where you can get to know your food and through the food, get to know your community. We strive to provide a memorable dining experience for you and your loved ones. MIssion Statement MIssion Statement Capacity: 60 Hours: Wednesday - Thursday and Sunday 4pm - 10pm, Friday and Saturday 5pm-11:30pm, Monday and Tuesday CLOSED Uniform: FOH White button down, Balck slacks, dress shoes BOH Grey chefs coat, black chef pants, kitchen shoes Target Market: Health concious and Earth concious consumers between 30 and 50 Concept: Farm to Table Concept: Farm to Table Recipes Roasted Red and Golden Beet Salad Yield: 4 cups Preheat oven 375 Servings: 4 Ingredients: 1 pound red beets (about 3 medium) 1 pound golden beets 2 ½ tablespoons olive oil 1 tablespoon balsamic 1 ½ teaspoons honey ½ teaspoon minced garlic 1/8 pink salt 1/8 teaspoon black pepper 4 cups spinach 2 ounces feta, crumbled Procedure: Rinse beets and spinach. Cut beets into even sections, keeping the red and golden beets separate. Cover with foil bake at 375 for 30 to 45 mins until fork tender. Combine oil, balsamic, honey, garlic, salt, and pepper in a bowl and whisk. Divide into four even portions. For each portion divide in half. In one bowl toss the red beets, in another toss the golden beets. Plate half a cup of spinach, arrange 1 cup of golden and 1 cup of red beets over the spinach, sprinkle 14 grams of feta. Pour any vinaigrette from the tossed beets over the salad. Equipment: Baking sheet Aluminum foil Mixing bowls Whisk Recipe Cards Risotto Yield: 1 cup Servings: 1 Ingredients: ¼ cup Arborio rice 1 small shallot (half a large shallot) 1 tablespoon dry white wine ½ tablespoon olive oil ½ tablespoon butter 1 cup chicken broth 1 clove garlic minced ½ tablespoon thinly chopped chives ¼ cup Asiago and Romano mixture Salt and pepper to taste Variation: ¼ cup Asparagus ¼ cup thinly sliced mushrooms 1 Teaspoon olive oil Procedure: If making variation sauté mushrooms in the teaspoon of olive oil set aside. Blanch asparagus in boiling water then chill in ice bath. Heat ½ tablespoon olive oil and butter in sauté pan over medium heat add minced garlic and shallots. Cook just till shallots are wilted. Add Arborio rice and sauté till golden. Pour in white wine and cook till absorbed. Incorporate the chicken both in ¼ cup increments stirring slowly throughout. Once the rice is al dente season with salt and pepper. Stir in the cheese mixture and chives. If making variation toss in the mushrooms and asparagus. Reserving a piece of each for plating. Squash Bisque Yield: 11 cups Servings: 6 Ingredients: 1 large butternut squash (about 4 lbs) peeled, cleaned, and cubed 1 medium onion chopped 3 tablespoons butter 2 garlic cloves sliced ¼ teaspoon cayenne 2 tablespoons chopped thyme 2 ½ cups vegetable broth 3 tablespoons Port 1 cup half and half Fresh thyme for garnish Greek yoghurt for garnish Procedures: In a large saucepan melt butter and add onions, sauté until translucent. Add cayenne and butternut squash, sauté until brown. Add port and cook about a min till liquid absorbs. Add the vegetable broth and simmer till squash is very tender. Puree the mixture and return to saucepan. Stir in thyme and half and half. Cool and portion for service. Reheat before serving. Garnish each bowl with a dollop of yoghurt and sprig of thyme. HAACP Refrigerated: All ingredients on this list must be stored below 41* until preparation 1 Butternut Squash 1 Onion 3 tb. Butter 2 Garlic Cloves 2 tb Thyme, plus garnish 2 ½ cup Vegetable Broth 1 cup Half and Half Greek Yoghurt SOP1: Upon receipt ensure all produce is in good condition. Make sure dairy is within its expiration date. CCP1: Rinse squash thoroughly before starting recipe. CCP2: Squash should be sautéed to an internal temperature of at least 130*. CCP3: Soup must be cooled to at least 41* within 1 hour, with an ice bath. Store soup in labeled portion containers until served. Squash bisque Dry Storage: All ingredients on this list must be stored in original packing or in a sealed food safe container, at least 6” off the ground ¼ tea. Cayenne 3 tb. Port Refrigerated: All ingredients on this list must be stored below 41* until preparation 1 lb. red beets 1 lb. golden beets ½ tea. Garlic 4 cup spinach 2 oz. Feta SOP1: Upon receipt ensure all produce is in good condition. Make sure dairy is within its expiration

Culinary Presentation

Transcript: Personal Hygiene Introduction Introduction I chose to do my presentation about personal hygiene. I chose this because personal hygiene is a very important thing in the kitchen. Whether you are at home or working. Personal hygiene is important because you can get yourself sick, others sick, or just look unprofessional and dirty. Facts and Reasons Facts and Reasons There are many different ways you can perform personal hygiene. Some ways include washing your hands, keeping your uniform clean, removing jewelry from your person, and keep your hair out of the way. Reasons to wash your hands: So that you don't cross contaminate So that germs do not get into the food and possibly make someone sick. Reasons to keep your uniform clean: So that you look professional If food gets on the uniform, it can get old and moldy and can make you sick. Reasons to have no jewelry on your person: Jewelry can fall into the food If you are wearing a long necklace it is possible to get it stuck in something such as a blender or a stand mixer. Reasons to keep hair out of the way: Hair can get into the food Hair can get in the way and if you are cooking over the stove, it is possible to light your hair on fire. Examples and skills skills Needed Washing your hands Kitchen example: Washing your hands as soon as you get in the kitchen to prevent the spreading of germs. Skills needed: Scrub your hands with soap under hot water and make sure to get under you fingernails. Make sure to scrub for 20- 30 seconds Keeping hair out of the way Kitchen example: Wearing your chefs hat when in the kitchen. Skills needed: Put all hair in a chefs hat or hairnet. Pin bangs back and put long hair in a ponytail Keeping your uniform clean Kitchen example: Keeping your uniform clean to look professional Skills needed: Wash your uniform after every wear. Wear an apron. Not having jewelry on your person Kitchen Example: When getting in the kitchen, take jewelry off Skills needed: When you get in the kitchen, check yourself for any earrings, necklaces, and/ or bracelets. Don't wear jewelry when you have to work. Pictures Pictures A Picture that can be put up in the kitchen Picture

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