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For the needy minds. Saturday, October 8, 2011. 61551;A preparation made from uncooked ground meats, poultry, fish or shellfish that is seasoned and then emulsified with fats. 61551;Used as the primary ingredient to make pâtés, terrines, galantines and sausages. 61551;Textures vary from smooth and velvety to well-textured and course. 61551;To ensure proper emulsification of a forcemeat:. 61550;The ratio of fat to other ingredients must be precise. 61550;The ingredients must be mixed properly. 61550;Grind...

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For the needy minds. Saturday, October 8, 2011. 61551;A preparation made from uncooked ground meats, poultry, fish or shellfish that is seasoned and then emulsified with fats. 61551;Used as the primary ingredient to make pâtés, terrines, galantines and sausages. 61551;Textures vary from smooth and velvety to well-textured and course. 61551;To ensure proper emulsification of a forcemeat:. 61550;The ratio of fat to other ingredients must be precise. 61550;The ingredients must be mixed properly. 61550;Grind...

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1 hm notes

2 charcuterie

3 forcemeats

4 fat emulsification

5 forcemeat ingredients

6 special seasonings

7 equipment needed

8 preparing forcemeats

9 1country style

10 2basic

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hm notes,charcuterie,forcemeats,fat emulsification,forcemeat ingredients,special seasonings,equipment needed,preparing forcemeats,1country style,2basic,3mousseline,4quenelles,using forcemeats,types of terrines,sausages,sausage components,smoking,posted by

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HM NOTES | annamalai-hmnotes4all.blogspot.com Reviews

https://annamalai-hmnotes4all.blogspot.com

For the needy minds. Saturday, October 8, 2011. 61551;A preparation made from uncooked ground meats, poultry, fish or shellfish that is seasoned and then emulsified with fats. 61551;Used as the primary ingredient to make pâtés, terrines, galantines and sausages. 61551;Textures vary from smooth and velvety to well-textured and course. 61551;To ensure proper emulsification of a forcemeat:. 61550;The ratio of fat to other ingredients must be precise. 61550;The ingredients must be mixed properly. 61550;Grind...

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annamalai-hmnotes4all.blogspot.com

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HM NOTES: March 2011

http://annamalai-hmnotes4all.blogspot.com/2011_03_01_archive.html

For the needy minds. Monday, March 14, 2011. Https:/ picasaweb.google.com/113179292701986931989/KitchenSafty? Links to this post. Subscribe to: Posts (Atom). View my complete profile. Awesome Inc. template. Template images by imagedepotpro.

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HM NOTES: Wine

http://annamalai-hmnotes4all.blogspot.com/2010/10/wine_14.html

For the needy minds. Thursday, October 14, 2010. Wine is an alcoholic beverage obtained from the fermentation of the freshly gathered grape juice. The earlier wines seem to have been in the Middle East. We know from the wall paintings that the Egyptians used for them funeral rituals around 3000 B.C. Cultivation of the vine; science or study of the production of grapes. GRAPES and ITS VARIETIES :. FACTORS AFFECTING WINE QUALITY :. A good deal of sunshine and rain in a balance of 178 millimetres of rain an...

3

HM NOTES: October 2011

http://annamalai-hmnotes4all.blogspot.com/2011_10_01_archive.html

For the needy minds. Saturday, October 8, 2011. 61551;A preparation made from uncooked ground meats, poultry, fish or shellfish that is seasoned and then emulsified with fats. 61551;Used as the primary ingredient to make pâtés, terrines, galantines and sausages. 61551;Textures vary from smooth and velvety to well-textured and course. 61551;To ensure proper emulsification of a forcemeat:. 61550;The ratio of fat to other ingredients must be precise. 61550;The ingredients must be mixed properly. 61550;Grind...

4

HM NOTES: Food Production- Interview questions

http://annamalai-hmnotes4all.blogspot.com/2011/10/food-production-interview-questions.html

For the needy minds. Saturday, October 8, 2011. Food Production- Interview questions. What do you mean by the term Bake? To cook food in an enclosed oven. What is Bake Blind? To partially or completely cook an unfilled pastry case. This is done by pricking the base of the case with a fork all over then lining the uncooked case with greaseproof paper and weighting it down with beans. Cooking is between 15 and 30 minutes, depending on the recipe. Is technically known as? What is the purpose of Braising?

5

HM NOTES: Charcuterie

http://annamalai-hmnotes4all.blogspot.com/2011/10/charcuterie.html

For the needy minds. Saturday, October 8, 2011. 61551;A preparation made from uncooked ground meats, poultry, fish or shellfish that is seasoned and then emulsified with fats. 61551;Used as the primary ingredient to make pâtés, terrines, galantines and sausages. 61551;Textures vary from smooth and velvety to well-textured and course. 61551;To ensure proper emulsification of a forcemeat:. 61550;The ratio of fat to other ingredients must be precise. 61550;The ingredients must be mixed properly. 61550;Grind...

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HM NOTES

For the needy minds. Saturday, October 8, 2011. 61551;A preparation made from uncooked ground meats, poultry, fish or shellfish that is seasoned and then emulsified with fats. 61551;Used as the primary ingredient to make pâtés, terrines, galantines and sausages. 61551;Textures vary from smooth and velvety to well-textured and course. 61551;To ensure proper emulsification of a forcemeat:. 61550;The ratio of fat to other ingredients must be precise. 61550;The ingredients must be mixed properly. 61550;Grind...

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