An Explanation on Culinary Arts

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Topics: Cooking, Sushi, Vinegar
CULINARY ARTS FINAL PAPER DOCUMENTATION
(Per Group)

GUIDELINES:

1. Hard Bound (Dark Green): Font Color: Gold 2. Short Bond paper (Colored Pictures) 3. Font: Times New Roman, Size: 12 4. Page Number: Lower Right 5. Margin: Top, Right, Bottom: 0.75, Left 1.5

CULINARY ARTS FINAL PAPER DOCUMENTATION
(Outline)
TITLE PAGE
ACKNOWLEDGEMENT
TABLE OF CONTENTS

I. Recipe Portfolio with Pictures
(Note: 1 page for every recipe) a. Prelim 1. Basic Cuts and slices (12 kinds) 2. Stock: Brown, White 3. Sauces: Espagnole, Bechamel, Hollandaise, Veloute, Tomato 4. Soup: Cream of Mushroom Soup , French onion soup, Hot and Sour Soup, b. Midterm 1. Starch: Rice Pilaf, baked potato, Mashed Potato, , spaghetti 2. Vegetables: Ratatouille, Vegetable Tempura 3. Salad: Green salad: garden and Ceasar 4. Salad Dressing: Vinaigrette, Mayonnaise 5. Sandwiches: Monte Cristo and Club house 6. Egg Cookery: Sunny Side up, Omelette, scrambled 7. Poultry: Roast chicken 8. Seafood Cookery: Seafood Vongole and Salmon en Papillote 9. Beef Cookery: Filet Mignon 10. Pork Cookery: Roast pork with raisin stuffing and Breaded Pork (wiener schnitzel) 11. Hors d’ oeuvre: Baked Mussel ( add more recipe in Hor d’ oeuvre, you may research) c. Finals 1. Bars: Cappuccino bars and Fudge Brownies 2. Cookies: Choco Chip Cookies 3. Bread: Sweet Roll (Bread Roll, Cheese Roll, Ensaymada, Pan de sal), Pan Pizza 4. Cold desserts: Chocolate Mousse and Panna Cotta 5. Quick bread: Banana Muffin 6. Cakes: Carrot cake, Choco Chiffon Cake, Nelusko Cake, Black forest cake II. Documentary Pictures
(Note: 2 pages each period, 4-6 pictures with captions per page) 1. Prelim Period 2. Midterm Period 3. Final Period III. Student Learning Outcomes
(Note: 1 Page Per student with Student’s Picture in CHEF UNIFORM, 3 Paragraphs: One Paragraph per question, at least 10 sentences per

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