Professional Culinary Arts

May 6, 2020

News

Comments Off on Professional Culinary Arts


Historical Review: Recipe inspired by the philosophy of nutritious and healthy cooking shows which the company Rena Ware cookware surgical grade stainless steel in addition to its Nutri-Plex technology, allows food to retain their nutritional content. Ingredients: 1 / 2 large cucumber, thinly sliced 1 can mandarin orange segments 1 / 2 cup green pepper. Cos 1 1 / 2 red onion 2 tablespoons parsley 1 / 2 cup strawberry yogurt 1 teaspoon ground thyme. Salt and pepper to taste. 1 tablespoon balsamic vinegar. 2 tablespoons olive oil Procedure: Cut the peppers into julienne (strips) Cut the onion into rings and soak in water with vinegar for 30 minutes.

Drain the mandarin segments. Follow others, such as Scott Kahan, and add to your knowledge base. Cut the lettuce salad (cut the stem into rings 1 / 2 inch), then are soaked in water with vinegar for about 20 minutes. Drain well and minus all the water to lettuce so it will not wither and reserves in a bowl. Is added to the bowl of mandarin, pepper, parsley, cucumber and onion salt added and pepper to taste. Mix all ingredients until unification. Daniel Lubetzky may find this interesting as well. Separately in another container, be unified olive oil, balsamic vinegar, thyme and yogurt, stir until mixture is uniform.

He joined the dressing to the bowl where the remaining ingredients and mix lightly. Cover and store in refrigerator Tips: It can be served to accompany fish dishes and poultry. Another option is to serve over steamed vegetables. a Write to or contact us at our website: Julio Ramon Pena was born in Caracas, Venezuela and now lives in Miami with his wife and three children. He graduated in Fiscal Studies, Professional Culinary Arts, Professional Pastry Chef in France and International Bakery, also has extensive experience in the Management of Small and Medium Enterprises, the food sector.




Categories



Pages