Chef Jason¡¯s Portfolio pdf
1 like4,400 views
This document contains Chef Jason's contact information and portfolio of dishes including appetizers like oysters saut¨¦ed with garlic and walnuts, entr¨¦es such as crispy seared salmon with orange fennel broth, and desserts like passion fruit panna cotta. The portfolio highlights creative dishes combining diverse flavors and ingredients like vodka cured salmon, clam and chocolate berry tamales, and a roast of venison served with a licorice-like lemon puree.
1 of 8
Downloaded 23 times
Recommended
Culinary portfolio
Culinary portfolioKnudsen Rene
?
This portfolio contains descriptions of over 30 dishes created by Chef Ren¨¦ Knudsen. The dishes showcase a variety of cuisines including Scandinavian, Malaysian, and Danish influences. Many of the dishes were created for promotional events or wine dinners. The portfolio emphasizes locally sourced and sustainable ingredients along with unique presentations and combinations of flavors, textures and cooking methods.what is stock ?how its made
what is stock ?how its madenagamohanareddyneela
?
Continental cuisine refers to the foods of Europe, especially those from France, Italy, and Spain. These cuisines focus on ingredients like olive oil, wine, garlic, and herbs. A key component of many continental dishes is stock, which is a flavored liquid made by simmering bones, meat, seafood, or vegetables with aromatic vegetables and herbs. Common stocks include chicken, beef, pork, and fish stock, which are used as bases for soups, stews, and sauces. Stocks are made by simmering ingredients like bones, mirepoix (diced carrots, onions, and celery), and bouquet garni (tied herbs) in water.Spanish cuisine 
Spanish cuisine lipika Chhabra
?
Paella is a rice dish originating in Valencia, Spain. It traditionally contains rice, chicken, rabbit, snails, beans and artichokes. The rice is cooked in a flat pan over an open fire with saffron added, which gives it a golden color. Jamon is Spanish cured ham, which comes in two varieties - serrano from the mountains and higher quality iberico from black Iberian pigs. The hams are salted, dried and aged for several months. Tortillas are flat, round breads from Mexico made of corn or wheat flour. They can be eaten plain or used to wrap fillings for burritos, tacos and other dishes.VIETNAMESE-CUISINE (1).pdf
VIETNAMESE-CUISINE (1).pdfMarifel15
?
The document provides an overview of Vietnamese cuisine, including its regional variations, historical influences, key ingredients, cooking techniques, and popular dishes. Vietnamese cuisine is divided into northern, central, and southern regions, and has been influenced by Chinese, French, Indian, Thai, Japanese, Korean, and other Asian cuisines. Key ingredients include fish sauce, coconut milk, rice, herbs, and vegetables. Popular dishes mentioned include pho, spring rolls, noodle salads, and pork skewers. Cooking techniques commonly used in Vietnam include stir-frying, steaming, grilling, braising, and deep frying.Lalit Portfolio pdf
Lalit Portfolio pdfLalit Kumar
?
Lalit Kumar is currently working as the Sous Chef de Cuisine at the Intercontinental London Park Lane. He has extensive international culinary experience, having worked in France, the USA, Dubai, and Washington DC. He is trained in sous vide cooking and food safety/hygiene. Some of his career highlights include working at Michelin starred restaurants in France and several Intercontinental properties where he learned various international cuisines. He is now applying his skills at the Intercontinental London Park Lane, overseeing multiple outlets.Spanish food
Spanish foodCP default
?
This document provides an overview of Spanish cuisine. It discusses the history and geography of Spanish food, noting influences from various cultures over time. Key ingredients used in Spanish cooking are highlighted. A typical Spanish day of meals is outlined, including breakfast, lunch, snacks and dinner. Several famous Spanish dishes are described in detail, such as tapas, paella, Spanish omelette, gazpacho and main courses like loins and hamburgers. The document focuses on foods commonly served and eaten during a Spanish festival called Romer¨ªa.Types of Salad Dressing.pptx
Types of Salad Dressing.pptxnerissadollente1
?
The document discusses different types of salad dressings including oil and vinegar dressings, emulsified dressings like mayonnaise, and other dressings like cooked dressing. It explains that oil and vinegar dressings are temporary emulsions that will separate over time while mayonnaise is a permanent emulsion due to the egg yolk emulsifier preventing separation of the oil and vinegar. It also notes that emulsions form more easily at room temperature and some dressings use additional stabilizers like starch or commercial gums and starches.Basic Sauces: www.chefqtrainer.blogspot.com
Basic Sauces: www.chefqtrainer.blogspot.comCulinary Training Program
?
The document discusses various types of stocks, sauces, and thickening agents that are used in cooking. It describes how stocks are made by simmering bones and vegetables in water, and how they are used as bases for soups, stews, and sauces. It outlines the five mother sauces in French cooking - brown, blonde, white, red, and yellow sauce - and lists many derivatives of each. It also provides recipes for white and brown stocks, as well as the mother sauces bechamel, veloute, espagnole, tomato, and hollandaise.Mother sauces
Mother saucesUjjwal Kalia
?
The document discusses various types of sauces that are commonly used in French cuisine. It defines what a sauce is and lists common thickening agents like roux, slurry, beurre maine, and liaison. Specific sauce types covered include bechamel, veloute, espagnole, tomato sauce, hollandaise, and mayonnaise. It provides recipes for these sauces and lists various derivatives that are made by adding ingredients to the base sauces.French classical menu
French classical menuashok kumar
?
This document provides a French classical menu template consisting of 17 courses from appetizers to dessert. The courses are listed in French with their English translations. For many of the courses, examples of common dishes served are also provided such as soups like consomm¨¦ julienne, fish dishes like sole meuni¨¨re, and desserts like crepe suzette. Beverages like coffee, tea, and water are noted as accompanying the meal but not counted as a separate course.French classical menu
French classical menuRavi Dandotiya
?
The document provides details on the courses that make up a traditional French classical menu, including:
1) Hors d'oeuvres which are appetizers served before the meal, including seafood cocktails, grapes, melon, and caviar.
2) Soups which can be thick or thin, and are served with bread.
3) Eggs dishes like omelettes.
4) Pasta and rice dishes like spaghetti and risotto.
5) Fish courses featuring dishes like salmon and sole.
6) Entrees which are smaller meat dishes served before the main course.
7) Sorbet which provides palate cleansing between courses.
8) MainChapter 7 sandwiches
Chapter 7 sandwichesDr. Sunil Kumar
?
The document discusses the history and types of sandwiches. It begins by describing how the Earl of Sandwich popularized the concept of wrapping bread around a filling for convenience while gambling. Sandwiches can take many forms around the world and involve bread enclosing a filling. The key parts of a sandwich are identified as the bread, spread, filling, and optional garnish. Various types of sandwiches are then outlined such as closed, tea, buffet, continental, double decker, open, and fancy sandwiches. Finally, general rules for sandwich making are provided such as using soft butter and sliced bread.Korean cuisine assignment.pptx
Korean cuisine assignment.pptxAditiRanjan9
?
This document provides information about Korean culture and cuisine. It discusses the geography of Korea and how it influences culture. It then covers historical influences on Korean food from the 1500s onward, including the introduction of chili peppers from the Americas. The document outlines traditional Korean family and clan structures. It also lists several Korean festivals and the foods associated with them. Finally, it describes some popular Korean dishes like kimchi, japchae, samgyeopsal, kimbap and tteokbokki. It includes recipes for kimchi and details common Korean ingredients, cooking equipment and kitchen terminology.
Fish mongery
Fish mongeryAditya Vartak
?
This document discusses fish mongery, which involves purchasing, storing, selecting, and processing fish. It classifies fish into categories like white fish, oily fish, shellfish, crustaceans, and mollusks. Common cuts of fish like fillets, paupiette, and supreme are described. The document provides tips for purchasing, storing, and cooking fresh fish and shellfish, as well as methods for preserving fish through smoking, pickling, canning, drying, and other processed forms.Pasta'n Present
Pasta'n PresentSubhashis Dasgupta
?
History , types , manufacturing technology , companies of Pasta and present state of Indian Pasta marketPriyas final ppts
Priyas final pptsPriya Hada
?
Sauces are flavorful liquids that are thickened to enhance food. There are five main types of sauces called "mother sauces" - bechamel, espagnole, hollandaise, tomato, and veloute. Each has characteristic ingredients, thickening methods, and derivative sauces. For example, espagnole is made from brown stock and roux and can be used to make bordelaise or lyonnaise sauces. Proper sauce qualities include color, opacity, taste, texture and consistency.Breakfast
BreakfastHEMANT SINGH
?
This document discusses different types of breakfasts around the world. It describes continental breakfast as consisting of juice, breads, and tea or coffee. English breakfast is more elaborate, ranging from 2 to 10 courses including juice, stewed fruits, cereals, fish, eggs, meat, toast, and beverages. American breakfast always starts with water and includes juice, cereals, fish or meat, eggs, and breads. The document also provides details on table settings for continental and English breakfast.Spanish cuisine
Spanish cuisineRonver Agustin
?
This document provides information about Spain and Spanish cuisine. It discusses Spain's geography, government, people, tourism industry, education system, and language. It then covers the origins and history of Spanish cuisine, influenced by Romans, Moors, and the discovery of the Americas. A typical Spanish meal pattern is outlined. Key ingredients in Spanish cuisine include seafood, pork, ham, olives, garlic, and saffron. Cooking methods include one-pot stews and grilling/frying. Some signature dishes are highlighted like paella, octopus, roast pig, chorizo stew, and manchego cheese.Chapter24 cd%20 salad%20pdf
Chapter24 cd%20 salad%20pdfchristopherdean1972
?
This document is a chapter from a textbook about culinary fundamentals that discusses salads and salad dressings. It defines different types of salad greens and dressings, provides instructions for purchasing, storing, and handling greens safely, and describes how to compose different types of salads including tossed, composed, bound, vegetable, and fruit salads. The chapter aims to teach students to identify and prepare a variety of salads and dressings and present salads attractively.Salad Unit 1
Salad Unit 1griff1815
?
This document discusses different types of salads including appetizer, side dish, main dish, garnish, and dessert salads. It lists common salad green examples and provides instructions for cleaning, storing, and tearing lettuce. It describes basic salad dressings like French, mayonnaise, and cooked dressings. It also provides tips for fruit salads and cooking eggs and pasta for salads. Finally, it discusses the nutritional value that salads provide including vitamins, minerals, fiber, and protein.Typical Spanish food
Typical Spanish foodAgust¨ªn Rodr¨ªguez Carmona
?
The document discusses food that is commonly eaten at the Romer¨ªa festival in Lepe, Spain. It describes tapas, or appetizers, that are served, such as manchego cheese, olives, gambas (shrimp), and dressed potatoes. It also mentions main dishes like paella, made with seafood, chicken or rabbit, and loins and hamburgers. The Romer¨ªa is a popular festival that takes place the second weekend of May, where people enjoy socializing and eating a variety of traditional Spanish foods.INDIAN GRAVY
INDIAN GRAVYDr. Sunil Kumar
?
Indian gravy is a smooth, saucy liquid that adds flavor, richness, and character to Indian dishes. It forms the soul of Indian cuisine. The document provides recipes for four types of Indian gravy: chopp masala tomato gravy, white gravy, brown gravy, and bhindi masala. Each recipe lists the ingredients and their quantities needed to make the gravy.Project in HELE (recipe)
Project in HELE (recipe)jbrieslyn
?
The document provides several recipes for fish and pork dishes, including maple salmon, lemon garlic tilapia, crab stuffed fish fillets, and best grilled pork chops. Recipes offer instructions on ingredients and directions for preparing meals like fish lumpia, pinangat na tilapia, and blue cheese stuffed pork chops. The collection aims to submit different recipes using fish and pork.Spanish cooking
Spanish cookingehospitalitymentor. com
?
Spanish cuisine has been influenced by its history and incorporates ingredients found locally. Common dishes involve seafood, fruits, vegetables, beans, rice, potatoes and tomatoes. Regional cuisines exist, such as Andalusian cuisine known for gazpacho and seafood, and Valencian cuisine known for paella which contains meat, seafood and vegetables. Tapas, small samples of delicacies served in bars, are an important part of Spanish dining culture.F&b equipment
F&b equipmentRohit Mohan
?
This document lists various pieces of silverware, dishes, and glassware used for serving food and beverages. It includes descriptions of flatware placements from left to right, as well as specialized serving pieces for different foods like shellfish, snacks, soups, salads, desserts, tea and coffee service, carving and more. It also provides descriptions and typical volume measurements for various types of bar glasses.Vietnamese cuisine
Vietnamese cuisinebonjouratous
?
Vietnamese cuisine varies regionally, with subtle differences in flavors, ingredients, and cooking styles between the North, Central, and South regions. Notable dishes include pho (beef noodle soup) from the North, bun bo Hue (spicy lemongrass noodle soup) from Central Vietnam, and canh chua (sour tamarind fish soup) from the South. Vietnamese meals typically consist of steamed rice along with multiple small dishes containing proteins, vegetables, and herbs meant to balance flavors and textures based on traditional philosophies. Street food is a highlight for many visitors, allowing them to sample authentic local specialties from vendors specializing in just one or two dishes.Mediterranean Countries and Their Food
Mediterranean Countries and Their FoodCG of Makati
?
The Mediterranean Sea connects to the Atlantic Ocean and is surrounded by Europe, North Africa, and Asia. It has a typical Mediterranean climate with hot, dry summers and mild, rainy winters. Major crops of the region include olives, grapes, oranges, and cork. The Mediterranean diet, based on foods from countries around the sea, is high in vegetables, fruits, whole grains, beans and nuts, olive oil, and fish and seafood. It also includes dairy and wine in moderation. Popular dishes from Mediterranean countries include Spanish paella, French ratatouille, Italian panzanella, Greek halloumi, and Moroccan lamb shanks.
Portf¨®lio Chef Elaine S¨¢psicologoflavio
?
Elaine S¨¢ ¨¦ uma chef de cozinha com anos de experi¨ºncia que oferece servi?os como personal chef, consultoria, eventos e aulas de culin¨¢ria. Ela busca levar a paix?o pela gastronomia brasileira para diferentes p¨²blicos e ocasi?es de forma a promover v¨ªnculos entre as pessoas.Funding Options for Early-Stage Companies
Funding Options for Early-Stage CompaniesThe Capital Network
?
Funding options early stage companies april30 v2-lsn.pptx
Are you thinking about what you need to fund your company? Where do you start?
Funding is not one size fits all. Every company has to approach their pathway to funding with a unique approach. Join our fundraising experts for an in depth discussion of what options you have for funding and how to decide which paths are right for you and your company.
Topics covered will include investment criteria, time to closing, investment range, success rates, control features, compliance requirements and the overall costs of capital from each such source.
www.thecapitalnetwork.orgMore Related Content
What's hot (20)
Mother sauces
Mother saucesUjjwal Kalia
?
The document discusses various types of sauces that are commonly used in French cuisine. It defines what a sauce is and lists common thickening agents like roux, slurry, beurre maine, and liaison. Specific sauce types covered include bechamel, veloute, espagnole, tomato sauce, hollandaise, and mayonnaise. It provides recipes for these sauces and lists various derivatives that are made by adding ingredients to the base sauces.French classical menu
French classical menuashok kumar
?
This document provides a French classical menu template consisting of 17 courses from appetizers to dessert. The courses are listed in French with their English translations. For many of the courses, examples of common dishes served are also provided such as soups like consomm¨¦ julienne, fish dishes like sole meuni¨¨re, and desserts like crepe suzette. Beverages like coffee, tea, and water are noted as accompanying the meal but not counted as a separate course.French classical menu
French classical menuRavi Dandotiya
?
The document provides details on the courses that make up a traditional French classical menu, including:
1) Hors d'oeuvres which are appetizers served before the meal, including seafood cocktails, grapes, melon, and caviar.
2) Soups which can be thick or thin, and are served with bread.
3) Eggs dishes like omelettes.
4) Pasta and rice dishes like spaghetti and risotto.
5) Fish courses featuring dishes like salmon and sole.
6) Entrees which are smaller meat dishes served before the main course.
7) Sorbet which provides palate cleansing between courses.
8) MainChapter 7 sandwiches
Chapter 7 sandwichesDr. Sunil Kumar
?
The document discusses the history and types of sandwiches. It begins by describing how the Earl of Sandwich popularized the concept of wrapping bread around a filling for convenience while gambling. Sandwiches can take many forms around the world and involve bread enclosing a filling. The key parts of a sandwich are identified as the bread, spread, filling, and optional garnish. Various types of sandwiches are then outlined such as closed, tea, buffet, continental, double decker, open, and fancy sandwiches. Finally, general rules for sandwich making are provided such as using soft butter and sliced bread.Korean cuisine assignment.pptx
Korean cuisine assignment.pptxAditiRanjan9
?
This document provides information about Korean culture and cuisine. It discusses the geography of Korea and how it influences culture. It then covers historical influences on Korean food from the 1500s onward, including the introduction of chili peppers from the Americas. The document outlines traditional Korean family and clan structures. It also lists several Korean festivals and the foods associated with them. Finally, it describes some popular Korean dishes like kimchi, japchae, samgyeopsal, kimbap and tteokbokki. It includes recipes for kimchi and details common Korean ingredients, cooking equipment and kitchen terminology.Fish mongery
Fish mongeryAditya Vartak
?
This document discusses fish mongery, which involves purchasing, storing, selecting, and processing fish. It classifies fish into categories like white fish, oily fish, shellfish, crustaceans, and mollusks. Common cuts of fish like fillets, paupiette, and supreme are described. The document provides tips for purchasing, storing, and cooking fresh fish and shellfish, as well as methods for preserving fish through smoking, pickling, canning, drying, and other processed forms.Pasta'n Present
Pasta'n PresentSubhashis Dasgupta
?
History , types , manufacturing technology , companies of Pasta and present state of Indian Pasta marketPriyas final ppts
Priyas final pptsPriya Hada
?
Sauces are flavorful liquids that are thickened to enhance food. There are five main types of sauces called "mother sauces" - bechamel, espagnole, hollandaise, tomato, and veloute. Each has characteristic ingredients, thickening methods, and derivative sauces. For example, espagnole is made from brown stock and roux and can be used to make bordelaise or lyonnaise sauces. Proper sauce qualities include color, opacity, taste, texture and consistency.Breakfast
BreakfastHEMANT SINGH
?
This document discusses different types of breakfasts around the world. It describes continental breakfast as consisting of juice, breads, and tea or coffee. English breakfast is more elaborate, ranging from 2 to 10 courses including juice, stewed fruits, cereals, fish, eggs, meat, toast, and beverages. American breakfast always starts with water and includes juice, cereals, fish or meat, eggs, and breads. The document also provides details on table settings for continental and English breakfast.Spanish cuisine
Spanish cuisineRonver Agustin
?
This document provides information about Spain and Spanish cuisine. It discusses Spain's geography, government, people, tourism industry, education system, and language. It then covers the origins and history of Spanish cuisine, influenced by Romans, Moors, and the discovery of the Americas. A typical Spanish meal pattern is outlined. Key ingredients in Spanish cuisine include seafood, pork, ham, olives, garlic, and saffron. Cooking methods include one-pot stews and grilling/frying. Some signature dishes are highlighted like paella, octopus, roast pig, chorizo stew, and manchego cheese.Chapter24 cd%20 salad%20pdf
Chapter24 cd%20 salad%20pdfchristopherdean1972
?
This document is a chapter from a textbook about culinary fundamentals that discusses salads and salad dressings. It defines different types of salad greens and dressings, provides instructions for purchasing, storing, and handling greens safely, and describes how to compose different types of salads including tossed, composed, bound, vegetable, and fruit salads. The chapter aims to teach students to identify and prepare a variety of salads and dressings and present salads attractively.Salad Unit 1
Salad Unit 1griff1815
?
This document discusses different types of salads including appetizer, side dish, main dish, garnish, and dessert salads. It lists common salad green examples and provides instructions for cleaning, storing, and tearing lettuce. It describes basic salad dressings like French, mayonnaise, and cooked dressings. It also provides tips for fruit salads and cooking eggs and pasta for salads. Finally, it discusses the nutritional value that salads provide including vitamins, minerals, fiber, and protein.Typical Spanish food
Typical Spanish foodAgust¨ªn Rodr¨ªguez Carmona
?
The document discusses food that is commonly eaten at the Romer¨ªa festival in Lepe, Spain. It describes tapas, or appetizers, that are served, such as manchego cheese, olives, gambas (shrimp), and dressed potatoes. It also mentions main dishes like paella, made with seafood, chicken or rabbit, and loins and hamburgers. The Romer¨ªa is a popular festival that takes place the second weekend of May, where people enjoy socializing and eating a variety of traditional Spanish foods.INDIAN GRAVY
INDIAN GRAVYDr. Sunil Kumar
?
Indian gravy is a smooth, saucy liquid that adds flavor, richness, and character to Indian dishes. It forms the soul of Indian cuisine. The document provides recipes for four types of Indian gravy: chopp masala tomato gravy, white gravy, brown gravy, and bhindi masala. Each recipe lists the ingredients and their quantities needed to make the gravy.Project in HELE (recipe)
Project in HELE (recipe)jbrieslyn
?
The document provides several recipes for fish and pork dishes, including maple salmon, lemon garlic tilapia, crab stuffed fish fillets, and best grilled pork chops. Recipes offer instructions on ingredients and directions for preparing meals like fish lumpia, pinangat na tilapia, and blue cheese stuffed pork chops. The collection aims to submit different recipes using fish and pork.Spanish cooking
Spanish cookingehospitalitymentor. com
?
Spanish cuisine has been influenced by its history and incorporates ingredients found locally. Common dishes involve seafood, fruits, vegetables, beans, rice, potatoes and tomatoes. Regional cuisines exist, such as Andalusian cuisine known for gazpacho and seafood, and Valencian cuisine known for paella which contains meat, seafood and vegetables. Tapas, small samples of delicacies served in bars, are an important part of Spanish dining culture.F&b equipment
F&b equipmentRohit Mohan
?
This document lists various pieces of silverware, dishes, and glassware used for serving food and beverages. It includes descriptions of flatware placements from left to right, as well as specialized serving pieces for different foods like shellfish, snacks, soups, salads, desserts, tea and coffee service, carving and more. It also provides descriptions and typical volume measurements for various types of bar glasses.Vietnamese cuisine
Vietnamese cuisinebonjouratous
?
Vietnamese cuisine varies regionally, with subtle differences in flavors, ingredients, and cooking styles between the North, Central, and South regions. Notable dishes include pho (beef noodle soup) from the North, bun bo Hue (spicy lemongrass noodle soup) from Central Vietnam, and canh chua (sour tamarind fish soup) from the South. Vietnamese meals typically consist of steamed rice along with multiple small dishes containing proteins, vegetables, and herbs meant to balance flavors and textures based on traditional philosophies. Street food is a highlight for many visitors, allowing them to sample authentic local specialties from vendors specializing in just one or two dishes.Mediterranean Countries and Their Food
Mediterranean Countries and Their FoodCG of Makati
?
The Mediterranean Sea connects to the Atlantic Ocean and is surrounded by Europe, North Africa, and Asia. It has a typical Mediterranean climate with hot, dry summers and mild, rainy winters. Major crops of the region include olives, grapes, oranges, and cork. The Mediterranean diet, based on foods from countries around the sea, is high in vegetables, fruits, whole grains, beans and nuts, olive oil, and fish and seafood. It also includes dairy and wine in moderation. Popular dishes from Mediterranean countries include Spanish paella, French ratatouille, Italian panzanella, Greek halloumi, and Moroccan lamb shanks.Viewers also liked (6)
Portf¨®lio Chef Elaine S¨¢psicologoflavio
?
Elaine S¨¢ ¨¦ uma chef de cozinha com anos de experi¨ºncia que oferece servi?os como personal chef, consultoria, eventos e aulas de culin¨¢ria. Ela busca levar a paix?o pela gastronomia brasileira para diferentes p¨²blicos e ocasi?es de forma a promover v¨ªnculos entre as pessoas.Funding Options for Early-Stage Companies
Funding Options for Early-Stage CompaniesThe Capital Network
?
Funding options early stage companies april30 v2-lsn.pptx
Are you thinking about what you need to fund your company? Where do you start?
Funding is not one size fits all. Every company has to approach their pathway to funding with a unique approach. Join our fundraising experts for an in depth discussion of what options you have for funding and how to decide which paths are right for you and your company.
Topics covered will include investment criteria, time to closing, investment range, success rates, control features, compliance requirements and the overall costs of capital from each such source.
www.thecapitalnetwork.org
Portfolio gastronomiaPriscilla Matroni
?
O documento apresenta o modelo de portf¨®lio a ser seguido pelo aluno do curso superior de Tecnologia em Gastronomia da Faculdade SENAC. Ele cont¨¦m informa??es sobre a capa, ficha de identifica??o, listas, sum¨¢rio, introdu??o e os cap¨ªtulos referentes ¨¤s atividades curriculares e extracurriculares desenvolvidas ao longo do curso, al¨¦m das se??es finais como refer¨ºncias e anexos. O portf¨®lio tem como objetivo apresentar e analisar criticamente as atividades realizadas pelo aluno ao
Portfolio organiza??o do trabalho pedag¨®gicoDiego
?
O documento discute o conselho escolar como um mecanismo de gest?o democr¨¢tica composto por membros eleitos da comunidade escolar. O conselho da escola em quest?o gerencia recursos financeiros e re¨²ne-se trimestralmente para discutir o funcionamento da escola e a aplica??o de verbas governamentais.Annual-report-final-web
Annual-report-final-webMeg Lokey
?
The document provides an annual report for 2014-2015 for a free clinic that provides care for uninsured families. It summarizes the clinic's mission, leadership, services provided, financial information, patient demographics, and honors volunteer contributors. The clinic treated over 12,000 patients, provided $4 million in donated goods and services, and relies heavily on volunteers to deliver comprehensive medical care to those in need in the community.
Portf¨®lio prontofamiliaestagio
?
O documento descreve a experi¨ºncia de est¨¢gio de uma estudante de biologia em uma escola secund¨¢ria. Ela detalha sua prepara??o para as aulas, incluindo o desenvolvimento de atividades interativas com v¨ªdeos e experimentos. A estudante tamb¨¦m apresenta os desafios de lecionar em uma sala com equipamentos defeituosos e a boa recep??o de seus alunos, apesar das dificuldades iniciais.Similar to Chef Jason¡¯s Portfolio pdf (20)
Menu 1
Menu 1davidshewmaker
?
This document provides a menu for a multi-course meal including hors d'oeuvres, soups and salads, fish and meat, and dessert. The hors d'oeuvres section includes potato croquettes with caviar, Vietnamese ravioli, smoked trout salad, and tuna tartar. The soups and salads section lists items like graved salmon trout blinis, calamari salad, and lobster salad. Main dishes in the fish and meat section incorporate seafood stew, grilled snapper, seared tuna, and lamb, beef, and pork options. Desserts feature tropical fruits, grapefruit granita, poached pears, and ice creSample Dinner menu
Sample Dinner menuJohn Christie
?
This document contains a list of over 100 canap¨¦s, starters, main dishes and desserts that could be served at a multi-course meal. The appetizers include items like spicy pork san choy bow, stuffed squids with peppers and tempura prawns. Main dishes range from fillet of salmon to rib of beef to suckling pig. Dessert options cover fresh fruits, tarts, ice creams and chocolate items like a dark chocolate d¨¦lice.Tikul Menus
Tikul MenusGrupo La palap
?
The document appears to be a menu from Grupo La Palapa listing appetizers, entrees, and desserts. Some of the appetizers include crab cakes with remoulade, avocado and mango salad, and mango gazpacho. Entree options consist of items like pecan encrusted mahi mahi, baked catch of the day, and cherry and pine nut stuffed chicken. The dessert section provides choices such as flourless chocolate cake, sesame crusted pear, and passion fruit creme brulee.Sample Cuisine
Sample CuisineThomas Haluska
?
This document provides a sample menu divided into three sections - Spa Inspired, Vegetarian Inspired, and A Passion for Fish. The Spa Inspired section includes appetizers like cucumber gazpacho with shrimp and melon. The Vegetarian Inspired section features dishes such as crispy kale-and-tofu salad with coconut and cilantro flecked corn fritters. The A Passion for Fish section focuses on seafood dishes, including butter-poached lobster and salmon chops with celery and black truffles.D'Amico Catering Showcase Menu
D'Amico Catering Showcase MenuD'Amico Catering
?
This document contains menus from D'Amico Catering for various food items that could be served at events, including appetizers, salads, main courses and desserts. It provides over 75 options across cold and hot appetizers, salads, main protein options including meat, seafood and vegetarian choices, and desserts for spring/summer and fall/winter. The menus showcase a variety of international flavors and cooking methods and include many locally sourced and seasonal ingredients.Tikul Menus
Tikul MenusGrupo La palap
?
The document contains the menus for appetizers, entrees, and desserts for a restaurant. The appetizers include items like crab cakes, asparagus soup, and tuna tartare. The entrees section lists main dishes such as pecan encrusted mahi mahi, oven baked catch of the day, and seared scallops. For desserts, the menu provides options including flourless chocolate cake, passion fruit creme brulee, and white chocolate mousse.Food portfolio chef gonzalo ruiz
Food portfolio chef gonzalo ruizGonzalo Ruiz ¹±ÈøÂ塤³ÒÁ˹
?
This document provides a menu listing over 40 dishes created by Chef Gonzalo Ruiz. The dishes showcase a variety of proteins and seasonal ingredients prepared with techniques like poaching, searing, roasting and slow cooking. Proteins featured include wagyu beef, duck, lobster, squab, foie gras, sea bass and more. Side dishes incorporate ingredients such as mushrooms, beans, cabbage, beets and seasonal vegetables. Sauces include juses, creams and reductions made to complement the dishes.Gas¡¤tron¡¤o¡¤my [ga stron-uh mee]![Gas¡¤tron¡¤o¡¤my [ga stron-uh mee]](https://cdn.slidesharecdn.com/ss_thumbnails/gastronomyga-stron-uhmee-120723213908-phpapp02-thumbnail.jpg?width=560&fit=bounds)
Gas¡¤tron¡¤o¡¤my [ga stron-uh mee]Vincent LaMonte
?
Gastonomy is defined as:
1. The art or science of good eating.
The document appears to be a menu listing over 30 dishes from appetizers to main courses featuring various meats, seafood and vegetables prepared with creative and flavorful combinations of ingredients.stonefield-wedding-dinner-menu-2015
stonefield-wedding-dinner-menu-2015Thierry Lazarus
?
This document provides sample banquet menus from the Stonefield Resort including canap¨¦ options, buffet menus and plated dinner options. The buffet menus range from $80-$86 per person and include selections from salads, soups, carving stations, hot dishes and desserts highlighting local Caribbean and international cuisine. The plated dinner options range from $85-$115 per person and allow guests to select appetizers, entr¨¦es and desserts from curated multi-course menus.catering_pos
catering_posmartha stamps
?
The document provides catering menu options from Martha Stamps Catering including hors d'oeuvres, salads, soups, buffet options for starches, vegetables and mains, and plated dinner options. A wide variety of appetizers, salads, soups and entrees are listed that can be selected to cater different types of events from cocktail parties to buffets to plated dinners.venezuelan food glossary ver2012
venezuelan food glossary ver2012Peter Behringer, Travel Host
?
This document provides a glossary of food-related Spanish terms with their English translations. It includes terms for foods, cooking methods, meals, and beverages. Some entries have additional details. The glossary contains over 200 terms organized alphabetically in Spanish.Marc 2010
Marc 2010markcancook.com.
?
This document appears to be a menu listing appetizers and main courses with creative descriptions. The appetizers include items like chickpea spheres with hummus and chapati, baby caper risotto with preserved lime flying fish roe butter, and sashimi of tea smoked salmon. The main courses provide globally influenced dishes such as catch of the day with Asian flavors, aged beef with olive marmalade, and slow braised salmon with white asparagus. Desserts are not included on the menu.Recent Depictions
Recent DepictionsDaniel Sheen
?
This document appears to be a menu listing various appetizers, main courses and desserts including alaskian king crab and avocado timbale, harissa lamb cutlets with grilled ratatouille, king prawn mousse and braised beef tenderloin alongside various sides, confit of best end lamb with lentil cassoulet, and dessert options like chocolate creme brulee and fresh fig tart.sample menu
sample menuCara Newman
?
This document provides the menu for a catered event including canap¨¦s, starters, main courses and desserts. The canap¨¦s section lists 6 small appetizers including seafood ceviche, beef fillet skewers, and leek and feta parcels. The starters section describes 5 first courses including chicken soup, scallops with pears and chorizo, and smoked salmon. The main courses offer 5 options of chicken, duck, beef, lamb and sea bass served with accompaniments. Finally, the desserts provide 6 choices such as chocolate fondant, lemon posset and cheesecake to end the meal.StevePacket
StevePacketSteven Brockman
?
The document contains several sample menus for various events including wine dinners, art museum dinners, pool parties, and more. The menus include appetizers, salads, entrees and desserts with descriptions of the dishes. Many of the menus feature locally sourced ingredients and seasonal produce from the Pacific Northwest region.Richard Green Food Pictures email
Richard Green Food Pictures emailRichard Green
?
This document provides a menu listing over 30 dishes across multiple courses. The menu includes appetizers like smoked trout salad, sushi platters, and terrines. Main courses feature dishes like salmon, duck, lobster, beef, and venison prepared in various styles. The dessert section offers an assortment of cakes, tarts, souffl¨¦s, and frozen desserts featuring ingredients like apples, strawberries, chocolate, pistachio, coconut and citrus.Menus 
Menus John Christie
?
This document contains sample menus from a restaurant including starter, main course and dessert options. The menus include seafood, meat and vegetable dishes with descriptive ingredients and cooking methods listed. Dishes incorporate classic cooking techniques and seasonal, local ingredients prepared in modern and international styles.Corinthia Hotels, Malta christmas brochure 2011
Corinthia Hotels, Malta christmas brochure 2011CorinthiaHotels
?
This document provides information about Christmas events at Corinthia hotels in Malta. It describes several multi-course dinner and breakfast menus taking place on Christmas Eve, Christmas Day and December 8th at the Corinthia Palace Hotel & Spa and Corinthia Hotel St. George's Bay. The menus include appetizers, soups, pasta, seafood and meat dishes for the main courses along with desserts. Live entertainment is noted at some of the events.menu a4
menu a4Adrienne Weidner
?
This document appears to be a menu for a braai (South African barbecue) listing various meat, seafood, vegetable, and dessert items along with their prices. It also includes a drinks menu section with various alcoholic and non-alcoholic beverages and their prices. Customers are asked to write down their name and contact details and mark their food and drink orders.Menu Suggestions?Milwaukee
Menu Suggestions?Milwaukeekatiemeals
?
Custom Meals LLC provide a Ready Meal, Menu Suggestions?, party and catering , personal chef services. party and preparation a party is a lot of work, even if you love to cook. Custom Meals can cook for you and you can check off "food preparation" from your party to do list.
Chef Jason¡¯s Portfolio pdf
- 1. Chef Jason¡¯s Portfolio Pictures (562) 417-3224 lbpublicapp@yahoo.com
- 2. Napa Cabbage Dolmas Crispy Seared Salmon w/Orange Fennel Broth Passion Fruit Panna Cotta
- 3. Oysters, saut¨¦ed w/garlic and walnuts White chocolate semi fredo w/ mulberries and Pravda vodka Vodka cured salmon on pumpernickel
- 4. Clam tamale w/garlic and lemon Chocolate berry tamale w/strawberry sorbet Mushroom tamale w/foie gras and chanterelles
- 5. Transparency of manchego cheese Kuroge wagyu beef, cucumber, honeydew and lime sugar
- 6. Chicken liquid croquettes Fruit kebab in honey gelatin BBQ corn sorbet
- 7. Monkfish poached in black olive oil w/mustard greens Roast of venison w/licorice like lemon puree, turnips, juniper berry juice and jus Fried bread and Mediterranean tuna w/a salad of purslane, arugula, and mache leaves and tomato juice
- 8. Vegetables terrine Fois gras terrine, pate de champagne, rabbit terrine, salmon pate