![Hospitality Education Foundation of Georgia](/img/default-banner.jpg)
- Видео 78
- Просмотров 318 851
Hospitality Education Foundation of Georgia
США
Добавлен 3 ноя 2015
14th Annual HEFG Hospitality Expo
"Every Step is Your Opportunity at the HEFG Hospitality Expo where students meet the industry!
Просмотров: 580
Видео
HEFG 2017 Hospitality Expo
Просмотров 6617 лет назад
Each year HEFG exposes thousands of culinary students from across the state of Georgia to the depth of careers in the hospitality industry at the HEFG Hospitality Expo. Many thanks to all of our wonderful sponsors and exhibitors!
Cooking Specialty Ingredients III - Pickled Onion
Просмотров 1148 лет назад
Cooking Specialty Ingredients III - Pickled Onion
Cooking Specialty Ingredients III - Cabbage
Просмотров 1618 лет назад
Cooking Specialty Ingredients III - Cabbage
Cooking Specialty Ingredients III - Beets
Просмотров 1048 лет назад
Cooking Specialty Ingredients III - Beets
Cooking Specialty Ingredients III - Apples
Просмотров 1428 лет назад
Cooking Specialty Ingredients III - Apples
Competition Guidelines - Plating GUIDELINES
Просмотров 49 тыс.8 лет назад
Competition Guidelines - Plating GUIDELINES
Competition Guidelines - Cook and PLATE
Просмотров 5038 лет назад
Competition Guidelines - Cook and PLATE
Hospitality Careers - Restaurant Management
Просмотров 1398 лет назад
Hospitality Careers - Restaurant Management
Hospitality Careers - Destination Planner
Просмотров 258 лет назад
Hospitality Careers - Destination Planner
Hospitality Careers - Event Planning and Operations
Просмотров 1,1 тыс.8 лет назад
Hospitality Careers - Event Planning and Operations
Hospitality Careers - Research Chef
Просмотров 1,5 тыс.8 лет назад
Hospitality Careers - Research Chef
Hospitality Careers - Industrial Designer
Просмотров 248 лет назад
Hospitality Careers - Industrial Designer
Dry the chicken with a towel first.
WOW, I can't believe there is any squash left, he took off way too much, with a starting piece that size the end result should be at least 25% bigger!!!
There are seven primal cuts of beef ? Or 9. How many?
The best video ❤
You could have went one better and give us the weights of the ingredients.
How nice to have a proper commentary on a cooking video, so professional and informative.
Can you make more videos because your teaching method is so good
How much extra butter would I need to use if I was making brown butter?
I thought she was about to explain emulsified shortening or high ratio shortening. For those of you a high ratio cake because the sugar is over flour in %s I think. Be awesome if you talked about all of the above when to and when not why why not pro cons hints tips all with emulsified or liquid high ratio shortenings oh well
Thx for posting. This will help me on my French breast fabrication and presentation test for culinary school
Nope....... better to cut down both side of the back bone. I dont have time for this.....
The chef explained all practical points nicely.
Tqvm chef very informative
thank you so much❤
And what 30% of it is wasted? I guess you can use the scraps for a puree depending on what you're cutting.
Yes use the scraps for soup,purée, or like ig maybe a hash. Nothing gets wasted in 2023 :)
you can use for soup, hash, hash browns, puree, casserole, endless as your kitchen imagination. :)
You just made that look so simple....thank You😁😁
I came here for hanger steak and got stew beef and ground beef.
After 7 years u got 25th like, it was me. But you helped me a lot, we put our fingers at a place on vegetables and 3-4 cuts into vegetables. But until now i assumed one step of the finger is one cut.
yea just gave him 26 👍
Can you do a video on how to bone a forequarter on a hook ?
I am thoroughly enjoying these videos. Thank you so much for posting.
“insert the tip”😏🫣
Thanks for your videos
Write down the ingredients of your recipe
Pro tip if you put your fruit choice or chocolate chips into your dry mix and coat them they stay in place when you bake them and there is no need for the extra blueberries on top. Also when mixing if you use a rubber spatula as opposed to a whisk when combining dry and wet it allows for a faster incorporation and less worry about tough muffins and tunneling. Happy baking
Noted. Thanks for sharing
these food photos were very bad....so was the video...so not professional. but of course that would be another video on it.
“It’s up to you to protect the quality of the plates” So true
What is a lot of sugar how does that define HighRatio cakes what about emulsified shortening
What exactly is a lot of sugar? Compared to ? Why? What about emulsified shortenings including liquid? Wh
This video helps me a lot and the chef gives meaning to my life. You are cute, chef ❤️
Anyone running here because deadline?
2:43 a 9-year-old did that right?
I will surprise my mom.
how much? flour?
anyone else here because their culinary teacher linked the video in their assignment?
Please make your video shorter
Very informative
Anyone here for foods class? HAHA
yes AHAHHAAH
Yes😭😭
Yep 😭🖐
Yep😅
School of old thought
Can i use whipped cream instead of heavy cream???
Yes. Just fold everything together.
female cow.....
So helpful ty
epic
this is good but when she gives facts and the instructions it gets very confusing
what about this was confusing?
Any here for school
😒🙋🏾♀️
Yep !
yup
Yep right here👍
I need the ingredient plzzz
she literally says the ingredients
@@user-li2fy4hu7p i’m not wasting 5 mins of my life to find ingredients when i might not even make it
incorporate incorporate incorporate
So informative. Thank you!
Using a chain mail on the band saw is not safe practice! Please don't do this. Otherwise good video.
Very good explanations, but the music makes it feel like a circus.
measurement please