Food commodities. Offal introduction презентация

Содержание

1. Food commodities. Offal introduction
2. Offal Introduction Liver
3. Offal Introduction Liver Liver should look moist,
4. Offal Introduction Kidneys Kidneys should be moist,
5. Offal Introduction Suet Suet should be creamy
6. Offal Introduction Tripe After being processed, stomachs
7. Offal Introduction Sweetbread Sweetbreads are glands from
8. Offal Introduction Bones & Marrow Bones are
9. Offal Introduction Oxtail Oxtail is the only

Offal Introduction Liver Foie Kidneys Rognons Suet

Слайд 1Offal Introduction
Offal is the term used to describe edible parts of

an animal taken from the inside of the carcass

Fresh offal should be kept in refrigeration
Frozen offal should be kept frozen until required
The following is a list of the most common offal;-

Слайд 2Offal Introduction
Liver

Foie

Kidneys Rognons

Suet

Tripe Tripe

Sweetbread Ris

Bones & Marrow Os

Oxtail

Слайд 3Offal Introduction
Liver
Liver should look moist, and smooth and have a plesent

smell and colour
Liver from lamb, mutton veal, pork and chicken are used in cooking
Calfs liver is consided the most tender and flavoursome
Lamb liver is also tender but with a stronger flavour

Слайд 4Offal Introduction
Kidneys
Kidneys should be moist, with any fat being brittle and

should smell plesent
The kidneys from lamb, mutton, beef (calf & Ox ) and also veal are used in cooking
Calf kidneys are superior and need less cooking
Kidneys vary in size depending on the animal

Слайд 5Offal Introduction
Suet
Suet should be creamy white, brittle hard and dry
Suet should

not be sticky or have a sour smell
Used for suet paste. (Suet puddings)
Suet can be rended-down for dripping

Слайд 6Offal Introduction
Tripe
After being processed, stomachs are sold as tripe
Tripe has a

low food value and requires long slow cooking
There are 2 types of tripe
Smooth tripe
Honeycombed tripe

Слайд 7Offal Introduction
Sweetbread
Sweetbreads are glands from diffrent parts of the animal
They should

be creamy white with a clean plesent smell
Calfs sweetbreads are consided to be the highest quality

Слайд 8Offal Introduction
Bones & Marrow
Bones are often recieved from the butcher with

the meat
Bones should be fresh and have no bad smells
They need trimming and washing
Chopped they are used for stocks (Bouillon)
Marrow is the inside of the large bone used for some garnishes

Слайд 9Offal Introduction
Oxtail
Oxtail is the only offal from outside the animal
Should be

clean and free from stail smells
The meet should have a deep red colour
Oxtail is used mainly for Oxtail soup as it has a unique flavour

Скачать презентацию

Food commodities. Offal introduction презентация

Содержание

Слайд 1Offal Introduction
Offal is the term used to describe edible parts of

Слайд 2Offal Introduction
Liver

Слайд 3Offal Introduction
Liver
Liver should look moist, and smooth and have a plesent

Слайд 4Offal Introduction
Kidneys
Kidneys should be moist, with any fat being brittle and

Слайд 5Offal Introduction
Suet
Suet should be creamy white, brittle hard and dry
Suet should

Слайд 6Offal Introduction
Tripe
After being processed, stomachs are sold as tripe
Tripe has a

Слайд 7Offal Introduction
Sweetbread
Sweetbreads are glands from diffrent parts of the animal
They should

Слайд 8Offal Introduction
Bones & Marrow
Bones are often recieved from the butcher with

Слайд 9Offal Introduction
Oxtail
Oxtail is the only offal from outside the animal
Should be

Обратная связь

Что такое ThePresentation.ru?

Food commodities. Offal introduction презентация

Содержание

Слайд 1Offal IntroductionOffal is the term used to describe edible parts of

Слайд 2Offal IntroductionLiver

Слайд 3Offal IntroductionLiverLiver should look moist, and smooth and have a plesent

Слайд 4Offal IntroductionKidneysKidneys should be moist, with any fat being brittle and

Слайд 5Offal IntroductionSuetSuet should be creamy white, brittle hard and drySuet should

Слайд 6Offal IntroductionTripeAfter being processed, stomachs are sold as tripeTripe has a

Слайд 7Offal IntroductionSweetbreadSweetbreads are glands from diffrent parts of the animalThey should

Слайд 8Offal IntroductionBones & MarrowBones are often recieved from the butcher with

Слайд 9Offal IntroductionOxtailOxtail is the only offal from outside the animalShould be

Похожие презентации

Обратная связь

Что такое ThePresentation.ru?

Слайд 1Offal Introduction
Offal is the term used to describe edible parts of

Слайд 2Offal Introduction
Liver

Слайд 3Offal Introduction
Liver
Liver should look moist, and smooth and have a plesent

Слайд 4Offal Introduction
Kidneys
Kidneys should be moist, with any fat being brittle and

Слайд 5Offal Introduction
Suet
Suet should be creamy white, brittle hard and dry
Suet should

Слайд 6Offal Introduction
Tripe
After being processed, stomachs are sold as tripe
Tripe has a

Слайд 7Offal Introduction
Sweetbread
Sweetbreads are glands from diffrent parts of the animal
They should

Слайд 8Offal Introduction
Bones & Marrow
Bones are often recieved from the butcher with

Слайд 9Offal Introduction
Oxtail
Oxtail is the only offal from outside the animal
Should be