my 10 new words by: Elizabeth Acosta

Allumette- Measuring ¼ inch × ¼ inch × 2½-3 inches, the allumette is sometimes referred to as the "matchstick cut." It's also the starting point for the small dice.








batonnet- measures ½ inch × ½ inch × 2½-3 inches. It is also the starting point for another cut, the medium dice.










brunoise knife cut- (pronounced BROON-wah) measures 1/8 inch × 1/8 inch × 1/8 inch.










The fine brunoise knife cut (pronounced BROON-wah) measures 1/16 inch × 1/16 inch × 1/16 inch. Tiny!
















The fine julienne knife cut measures 1/16 inch × 1/16 inch × 2 inches. It's also the starting point for the fine brunoise cut.














The julienne cut measures 1/8 inch × 1/8 inch × 2½ inches.














The large dice is a culinary knife cut measuring ¾ inch × ¾ inch × ¾ inch.











The medium dice measures ½ inch × ½ inch × ½ inch.



















The small dice measures ¼ inch × ¼ inch × ¼ inch and is produced by slicing the allumette into ¼ inch sections.








Tiramisu (Italian: tiramisù; Venetian: tiramesù [tirameˈsu]) is one of the the most popular Italian cakes. It is made of biscuits (usually savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa.^[1] The recipe has been adapted into many varieties of puddings, cakes and other desserts.

my 10 new words>created by: juren f viernes (OMG)

cuisine-is diverse, with each province featuring dishes, culinary traditions and styles distinct to their regions. It includes a wide variety of foods ranging from chelo kabab (barg, koobideh, joojeh, shishleek, soltani, chenjeh), khoresht (stew that is served with white Basmati or Iranian rice:











Boulanger-Several notable persons share the very typical French/Francophone surname Boulanger which is the equivalent of the English surname Baker, of the Italian surname Panettiere, etc.:















pumpkin muffin-These muffins stay very moist and fresh for at least a week. They taste good even when frozen and defrosted.






Congee-is a type of rice porridge popular in many Asian countries. It can be eaten or served with a side dish.









Fettuccine alfredo-is a pasta dish made from fettuccine pasta tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. It was named by an Italian restaurateur at his restaurant Alfredo alla Scrofa in Rome.

pan fryingThis method ensures the juiciest, tastiest, well-done steaks and chops, despite the howls of derision that will probably arise from the lips of "expert" chefs!







Julienne carrots-is use for salad topping or a simple garnish.









Marzipan- is an almond and sugar paste used to ice cakes and other pastries or sculpted into a variety of shapes to be eaten as candy or used as cake decorations. Marzipan is simply a mixture of almond paste, powdered sugar, and a moistening agent such as water, corn syrup, glucose, fondant, or egg whites.

GROUP 1 "FISH MARMALADE FILLET''

BY: JALILAH C. DELIMA
{main dish}
Ing;
=> fish
=>pepper
=>egg
=>flour
=>bread cramps
=>oil


PROCEDURE:
+.> First slice the marmalade into strips and wash put some pepper on it and mix.beat the egg and put some pinch of salt prepare the flour into a container , and the bread cramps. then prepare the oil in the stove.put the marmalade strips into the egg, then after that put put it in flour and put it into the bread cramps .When the iol is hot, and ready to boil the strips, put the strips and boil it is golden brown...



SAUCE:
Ing:
> Catchup
> mayonnaise
> pepper


PROCEDURE:
>Prepare the catchup and mayonnaise , put it in the container and mix it out some pinch of pepper and mix well. and put it in the bowl...



(BEVERAGE)


" GRAPE DE MELON "

ING:
>2.250 GRAMS of powdered tang grape juice
>3. 1/2 c of gilbey's gin
>1. 10 c of water
>4. 10 cubes of ice water
>1/4 melon (optional)


PROCEDURE;

> in a bowl put the water together w/ the tand grape juice and gilbeys gin stir w/ cubes of ice .put it on the glass w/ melon to look sassy...





BY: =)JALILAH DELIMA
=)ESIRENE GUNDAYA
=)CHELLE MAE BUCAG
=)MICHELLE SORINO
=)TESSIE TION
=)JERICO REYES
=)JUREN VIERNES
=)JULIOUS DEXTER ROSITO
=)ELIZABETH ACOSTA
=)JOVANNIE LAGUNDA

New 10 words for me.

Julius Dexter G. Rosito



1.LARD - is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter.

SENTENCE:
You put a LARD in making a bread.






2. PIMIENTO - a red sweet pepper used to make relish, stuffed into olives, or used as spice.

SENTENCE:
Put some PIMIENTO to make it delicious.








3. PESTLE - a heavy tool of stone or iron (usually with a flat base and a handle) that is used to grind and mix material.


4. MORTAR - the mortar is a bowl, typically made of hard wood, marble, clay, or stone. The substance is ground between the pestle and the mortar.

SENTENCE:
Use a MORTAR and PESTLE for grinding garlic.



5. SAUTEING - is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat.

SENTENCE:
SAUTE the meat before you put the sauce.








6. Broccoli - from the Italian plural of referring to the flowering top of a cabbage and a plant of the cabbage family.

SENTENCE:
Use some BROCCOLI in your dish.









7. KIWI - fuzzy brown egg-shaped fruit with slightly tart green flesh.

SENTENCE:
Do you eat kiwi fruit?








8. CENTURY EGG - Chinese delicacy made by preserving an egg in its shell in a mixture of charcoal and lime for around a hundred days.

SENTENCE:
Can you get the CENTURY EGG?









9. MINCE - is a cooking technique in which food ingredients are finely divided.

SENTENCE:
MINCE the onion and put it in the bowl.









10. OREGANO - pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets.

SENTENCE:
When you cook beef put some OREGANO to add more taste.

"TEN NEW WORDS"

BY: JALILAH DELIMA


1.) JULIENNE- to cut food lengthwise into very thin, stick-like shapes.





. >please cut a carrots into julienne cut.







2.) DEGASSING- see punching



>A central degassing system safely conducts any excess gas caused by overcharging away from the battery.













3.) DETREMPE- (day-trup-eh) the french term for a abse dough used in laminated doughs.















4.) DESEM- a natural starter using only whole wheat flour that produces very dense bread with little acidity.
















5.) QUINCE- a pear- shape fruit with yellow skin that is always served cooked.it tastes similar to a tart apple or pear.




>This is a nice scattered little town, with many gardens, full of peach and quince trees.












6.) SCALDING- to heat a liquid to just below the boiling point.




>In this case, birds who do not have a cardiac arrest at stunning will still be alive when they enter the scalding tank.










7.) STIPPING- see docking.




>The card, which has been on trial in Plymouth and Norwich, uses computer chip technology rather than a magnetic strip.








8.) ZABAGLIONE- (zal-bah-yoh-nay) the italian of a sabayon, a sweet custard sauce that usea sweet marsala.



.>The torta, a wedge of orange génoise with Marsala zabaglione, is also first-rate, and a good match for an expertly pulled espresso-as caffeine fiends know, a restaurant rarity.
















9.) POMES- fruit with seeds contained yn a central core ex:are apple and pear




















10.) BARM- an english whole wheat sourdough starter made from wild yeast.







.>We even got a bacon barm / hot tea send off from our base at the start of the exercise!

elizabeth acosta

My Easiest part of Eng-o is when we are posting something in the blog,and the hardest is when we create the blog site...

six years from now-Elizabeth Acosta

I want to live in a house like this I mean a mansion like this.....=)

This is my future kitchen, I will cook diff.kinds of food here....

This is one of the famous hotels in the world...someday I will work in the kitchen of this hotel...

And this is me in the future....