vodka collins recipe

    ♥ vodka 1/2 oz
    ♥ lemon juice 2 tbsp
    ♥ sugar 1 tsp
    ♥ slice of orange, garnish
    ♥ maraschino cherry, garnish


> Preparations :

    * shake the lemon juice & sugar. Pout into a collins glass & add the ice & vodka
       top w/ soda  water 7 stir well. Serve at once.



  
♣ variation : to make a tom collin's use 3 oz gin, juice of 1 lemon juice, 1 tsp of sugar or syrup, soda , water to top.

Tuna Noodle Casserole IV Recipes

> Ingredients:

     2 cups elbow macaroni
    1 (9 ounce) can tuna, drained
    1 (10.75 ounce) can condensed cream of mushroom soup
    1 cup shredded sharp cheddar cheese
    1 cup crushed croutons

 >Directions:

   (1) Preheat oven to 35 degrees F (175 degree C )
   (2) Bring a large pot to lightly salted water to a biol. Cook macaroni in boiling water for 8-10 mins.
  (3) In a medium bowl, combine tuna, condensed soup & milk. Mix w/ the macaroni, & pour into 2 quart caserrole   dish. Sprinkle cheddar  cheese & crushed croutons over top
 (4) bake in a preheated oven for 20-30 mins or until bubbling & browned on the top.



   

Different Kinds Of People who work in a Restaurant

> Chef de Cuisine
   -responsible for daily kitchen operations
   -directs & manage line cooks
   -works w/ chef to design recipes & create dishes



> Line Cooks
  -prepares food in the kitchen
  -works one or more kitchen stations including grill, broil or fry


> Pastry Chef
  -responsible for preparing dough,  baked desserts.



> Bartender
  -takes drink orders through servers or directly from guests
  -prepares mixed drinks, pour wine or beer, serve bottled or soft drink.


> Sommelier
  -suggests wines that are suitable for guest's meals
  -educates patrons about wines.

Methods of Cooking

(1) Dry-Heat cooking method- are those using air or fat
        ex. of dry-heat cooking
     ♦broiling- using radiant heat from an overhead source to cook foods.
     ♦grilling- similar to broiling, but grilling uses a heat source located beneath the cooking surface
     ♦roasting & baking- the processes of surrounding a food w/ dry, heated air in closed environment.
     ♦deep-frying- dry heat method that uses conduction & convection to transfer heat to food from submerged in hot fat.





(2) Moist Cooking Method- are those using water or steam
        ex. of moist cooking method
     ♦poaching- a moist-heat cooking method that uses convection to transfer heat from a liquid to a food.
     ♦simmering- moist heat cooking method that uses convection to transfer heat from a liquid to a food.
    ♦steaming- that uses the process of convection to transfer heat from the steam to the food being cooked.