you like hot sauce? I’m sure that at some point you all have tasted a little bit of it. One of the oldest hot sauces known to man and of course‚ one of the most sold in the market is Tabasco sauce. I’m guessing everyone has tasted or at least heard of this famous sauce. Well‚ today I bring you my very own homemade Volcanic Spicy Hot Sauce. The best hot sauce you will ever taste. Once you have it‚ you won’t want any other. Thesis statement: Many companies have developed great hot sauces‚ of this
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Thickening a hot sauce can be tricky due to the fact that many recipes contain high levels of acid. Acids can cause some thickeners to lose their thickening properties. Even so‚ there are quite a few options for giving your sauce more body without affecting its flavor. Reduction The simplest way to thicken any sauce is to reduce it. This means simmering it until moisture evaporates. The result will be a more concentrated and flavorful version of the sauce. This method is great for hot sauces as well
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Localization Strategies in China 55 Comments » tags: China‚ essay‚ KFC Do in China as the Chinese Do: An Overview of KFC’s Localization Strategies in China Abstract Kentucky Fried Chicken has been one of the most household international brands in urban China since it opened its first Western-style quick service restaurant in Beijing in 1987. As the present largest fried chicken restaurant company in the world‚ KFC aims China as the most promising market and succeeds in its localization strategies in the
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original owner Tony Tan and his family opened a Magnolia Ice Cream parlor in Cubao‚ Quezon city in 1975.[4][5] In 1978‚ he and his siblings engaged the services of a management consultant‚ Manuel C. Lumba‚ who shifted the business focus from ice cream to hot dogs after his studies showed a much larger market waiting to be served.[4] Lumba was Tan’s last business and management mentor. Throughout its three decade history‚ Jollibee became a success enjoying rapid growth. The chain opened successful milestone
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Spaghetti sauce and pasta – Regular Recipe Ingredients: 2 lbs. Italian sausage‚ casings removed (mild or hot) 1 small onion‚ chopped (optional) 3 -4 garlic cloves‚ minced 1 (28 ounce) can diced tomatoes 2 (6 ounce) cans tomato paste 2 (15 ounce) cans tomato sauce 2 cups water (for a long period of simmering for flavors to meld. If you don’t want to simmer it as long‚ add less) 3 teaspoons basil 2 teaspoons dried parsley flakes 1 1/2 teaspoons brown sugar 1 teaspoon salt
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up the chicken or the meat at this time. Then you can put the garlic‚ green pepper‚ and onion in oil and cook them until they are brown. Keep the stove on a medium heat. After the vegetables are cooked‚ put the tomatoes in and cook them for two minutes on the stove. Next‚ you can mix the chicken with the tomato sauce. You can simmer the chicken in the sauce for five minutes. Now it is time to add spices and salt. This will flavor the sauce and make it taste good. Then cook the sauce for another
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BACKGROUND Introduction A sauce is the crowning glory of any dish. From the basic "five mother" sauces‚ there are literally hundreds of variations of sauce that are used to dress‚ compliment‚ enhance and bring out the flavor of the food it is served with. Food is simply better with sauce. Nuggets need to be dipped; chopped steak‚ smothered; and macaroni‚ cheesed. The French have known this for quite some time‚ as evidenced by their culinary reliance on 5 classic sauces. Sauces play an important part
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MKTG 1199 - MARKETING PRINCIPLES PRODUCT/SERVICE CHOSEN: CHAROEN POKPHAND FOODS (CPF) READY MEAL Table of Contents 1. Executive Summary …………………………………………………………………………. 4 1.1 Market Size …………………………………………………………………………. 4 1.2 Market Potential …………………………………………………………………………. 5 1.3 Market Structure …………………………………………………………………………. 5 1 Introduction …………………………………………………………………………. 6 2.4 Company Vision …………………………………………………………………………
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Five Mother Sauces are Béchamel‚ Veloute‚ Espagnole‚ Hollandaise and Tomate. The first mother sauce that I found on a restaurant’s menu was Béchamel. Béchamel is a basic white sauce made from milk and white roux. I found a recipe at the Fisher’s Tudor House in Pennsylvania. They are using Béchamel on a seafood dish. They make a crab cake with egg‚ seasonings and herbs in it with Béchamel sauce on top. The second mother sauce I found was Veloute. Veloute is also known as a white sauce but instead
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PGDM (Batch:2012-14/ Term-III) MARKETING MANAGEMENT-II (C-303) Session 1‚ 2&3 T- Course Overview; Introduction to Strategy Development Framework; (Finalization of C- What is our Business? (Hard Copy) groups) R- 1.Strategy as simple rules –HBR Article (Soft Copy) 2. Environmental and Internal Analysis (West et al.) Ch-3‚ pp-65-89 AR- What is Strategy? - HBR Article (Soft Copy) Session 4&5 T- Understanding Business and Marketing Objectives C- 1.Carolina Lunker Sauce (Hard Copy) 2. Glaxosmithkline:
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