Téléversements by zoltan2014

Proof Boxes

Refuse Management v2.0

Restaurant Recycling Program v1.0

Sample Kitchen Equipment Daily Cleaning Schedule

Garlic “Nots” v1.0

Chocolate Glazed Espresso Cheesecake v1.0

Double Chocolate Chip Muffin Tops v1.0

Doughnut Muffins v1.0

Catering Waste

CATERING WASTE.doc

Mapping of Cookery Skills

Guidelines for Food Safety on Merchant Ships

Galley Safety

SOP – Serving Wine in Restaurants & Bar Area

No Bake Chocolate Slices

Basic Sanitation Inspection Guidelines

10 United States Public Health Services (Usphs) Golden Rules

Ms. D's Lasagna

Microwave Chocolate Cake

Egg Rolls Cha Gio

Creamy Cajun Chicken Pasta

Cream Puffs and Various Creams

Chocolate Quesadilla

Chocolate Covered Pretzels

Chicken or Beef Kabobs

Working in Galleys, Pantries and Other Food Handling Areas

About Leadership-Edited

Barbecue Boats

Albondigas Soup

5. Topic 4 - Cleaning

3. Topic 2 - Food Hygiene-Keeping Food Safe

HACCP Plan Kitchen Guidelines.pdf

Beurre Blanc#1

Allemande Sauce#1

Béchamel Sauce

Chicken Veloute Sauce#1

AIOLI#1

Bechamel and Veloute Chart

Bechamel and Veloute Chart.doc

Walnut Pie

MUD PIE

FRENCH APPLE PIE.doc

FRENCH APPLE PIE.doc

Food for the Gods

Cream Puff

Caramel Butter Tarts

Safety

Nutrition PPT

10 Techniques Every Cook Should Know