BBQ Tools Visit: www.vikingsun.se E-mail: info@vikingsun.se Contact: + 46 8 545 118 80.

Slides:

Advertisements

Similar presentations

MEAT PREPARATION Dry-Heat Preparation Tender Cuts Roasting Pan frying

Advertisements

Cooking Methods Dry Heat and Moist Heat.

Outdoor Eating Food Safety Tips For Your Summer Enjoyment.

Kitchen utensils. Kitchen utensils are Knives and their use For mincing For bread For vegetables For mashing For smoked ham.

Sausages and Cured Foods

Method of cooking.

Poultry Creative Foods. Types of Poultry ChickenTurkey Goose Duck.

Dry Cooking Methods. Roasting Roasting uses a minimum amount of fat or oil. Heat is provided through convection in the air currents circulating through.

Moist and Combination Cooking Methods

Combi Oven A Proposal.

© British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 11 bbq fenzy.

PANS AND POTS. match it is used to make sauces, cook vegetables, soups. Lids fit tightly to accelerate cooking It is used to make stews, soups, casseroles,

Cooking Techniques.

DRY HEAT METHODS COOKING METHODS REVIEW. LEARNING TARGETS: Understand how dry heat affects food Identify a variety of dry heat methods.

Outdoor Meals FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill – Glencoe.

L Why cook? l Cooking to preserve nutrients involves: »surface area exposure »holding time »cooking time, temperature »amount of water Food Production.

(color coded cutting board &knives ) JAZ Food & Beverage.

Adapted from Madison (WI) Dept. of Public Health presentation1.

Food & Technology Unit 2 Cooking Methods. Area of Study 1 Outcome 1: Tools, equipment, preparation and processing On completion of this unit the student.

Dutch Oven Cooking Primer

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Methods of cooking Part 1 Cooking – the transfer of heat to food.

1999 FOOD CODE HOW DOES IT AFFECT LONG TERM CARE FACILITIES.

SAFETY & SANITATION. Objectives Identify ways foods become contaminated Define different types of food borne illnesses Ways to prevent food poisoning.

7 - 2 It is your responsibility to handle food safely during: Preparation Cooking Cooling Reheating.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 21: Grilling and.

BBQ Smoker Grill By PRI BIO. Charcoal BBQ Smoker & Grill: by PRI Bio This is top-of-the-line Gourmet Charcoal water smoker and double grill. It has two.

Chinese and American Customs of Eating ESL-156-M1567 Comparative Culture Studies 08EW1 Presenters: Terry Instructor: Lyra Riabov October

Casseroles. What is a casserole? A blend of cooked ingredients that are heated together to develop flavor.

FOOD Torrevieja is famous for its traditional food. It´s always cooked with local and fresh products.

Cooking Methods. Dry Heat Dry Heat: No water is used to cook food because heat is applied directly to the food. This technique helps to retain nutrients,

Introducing the S100 – a Gourmet Oven Complete With the Accessories You Love!

Food Prep: Poultry CS1(SS) FOSTER.

Use of equipment © Livestock & Meat Commission for Northern Ireland 2015.

Intro to Culinary Arts December 7, 2015 Large Fixed Equipment.

© Food – a fact of life 2007 World food PowerPoint 253.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 17: Sautéing Quick,

1 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Preparing Food Unit 4 ─ Key Learning Points Classification of foods Effects of temperature.

Safety and Sanitation You will Learn… 1.How to prevent injuries from occurring in the kitchen 2.What you can do to control food borne illness.

DRY-HEAT COOKING II. GRILLING AND BROILING  Quick technique that uses portion-sized or small pieces of meat, poultry, or fish Definition: Grilling and.

DRY COOKING METHODS CAH I SAUTÉING The Method  quick  DRY cooking technique  uses a small amount of fat or oil in a shallow pan. Mostly used.

Meat and Poultry. What is the main nutrient found in meat? Protein.

Preparing Meat, Poultry, and Fish. Lesson Objectives Improve the quality of meats, poultry, and fish served. Improved the variety of meats, poultry, and.

+ Food preparation Basic method of heating food Dr. Fatimah Yousef.

COOKING METHODS Review. For TOUGH CUTS COOKING METHODS Braising Stewing Sous Vide CUTS OF MEAT Short Ribs Corned Beef Pork Butt Lamb Shank Osso Bucco.

Mixing and Cooking Terms. Beat: To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor with an up-and down.

2009Oklahoma Cooperative Extension Service 1 Healthy Living A-Z Get Ready, Get Set, Grill! NameTitleCounty.

TOOLS AND BASIC METHOD OF COOKING Department: Restaurant Skill Competence: Restaurant Service Standard of Competence: Doing Cooking Preparation Basic Competence:

Chapter 38 Safe Kitchen, Safe Food

Mise en Place (meez –ahn-plahs) French term: “to put in place.” Assembling all the necessary ingredients, equipment, tools & serving pieces needed to.

HOT FOOD PRODUCTION: TERMINOLOGY AND PRINCIPLES CAH II: 6.01.

Homemade Frozen Rolled Dumplings -annesdumplings.com

Nothing beats a thick, juicy burger branded with grill lines, except maybe a steak with a perfect sear! The outdoor grill is the centerpiece of the backyard.

FOOD SAFETY VS. FOOD SANITATION

Conventional Cooking Techniques

Principles of Pan Frying

Bell Work List 3 safety procedures that we have here at school-why we have them- and the purpose behind them. 6/30/2018.

Functional Areas of Business & Management

MEAT PREPARATION Dry-Heat Preparation Tender Cuts Roasting Pan frying

Retail Meat Identification

Grilling Safety.

Tandoori chicken.

MEAT PREPARATION Dry-Heat Preparation Tender Cuts Roasting Pan frying

Discussion questions…

A Complete Search Engine Optimization Online Course.

FOOD & COOKERY: Year 7 & 8 NUTRIENTS Carbohydrates: Sources?

MEAT PREPARATION Dry-Heat Preparation Tender Cuts Roasting Pan frying

BARBEQUE PLAZA COMPANY

Presentation transcript:

BBQ Tools Visit: www.vikingsun.se E-mail: info@vikingsun.se Contact: + 46 8 545 118 80

What is Barbeque? BBQ, or Barbeque is the new form of grilled food, which is cooked at low temperature at slower pace. BBQ cooking equipment are different from general cooking tools due to long time exposure on burner. Barbeque techniques include smoking, roasting, braising for meats and vegetables. www.vikingsun.se

Man Law BBQ Tools Cook even in the dark! The delicious BBQ food can be made where there is no light with Man Law BBQ Lamp Use Man Law BBQ ställ to hold chicken legs and save them from direct heat www.vikingsun.se

Other useful tools Grilling Fish over the burner is never easy. A perfectly grilled fish can be prepared by using Man Law fiskhalster The Man Law BBQ set consist of BBQ tongs, grill fork and grill shovel. The extra long handles prevents any burn to hands. www.vikingsun.se

For more information Visit: www.vikingsun.se E-mail: info@vikingsun.se Contact: + 46 8 545 118 80 Content has been created by GOMO Group SEO-Team for online marketing purpose.