Classic Culinary Sauces and Garnishes

Posted by on Jan 29, 2025 in Hospitality and Tourism | 0 comments

Classic Culinary Sauces

Bechamel

Bechamel: Roux + milk + salt + pepper and nutmeg.

  • Soubise: Onion stew, poultry thoroughly. = Bechamel cream.
  • Mornay: Bechamel, shredded cheese, egg.
  • Villaroy: Bechamel thick, egg yolk.

Spanish Sauce

Spanish: Roux dark background + dark + red wine.

  • Perigueux: Spanish, essence of truffle, truffle brunoise.
  • Perigourdine: Spanish, foie gras, truffles brunoise.
  • Godard: Spanish, ham, mushrooms and white wine.
  • Diabla: Spanish, vinegar, shallot, white wine, cayenne, parsley.
  • Bordalesa:
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English Verb Tenses, Conditionals, and Irregular Verbs

Posted by on Jan 27, 2025 in Hospitality and Tourism | 0 comments

English Verb Tenses and Conditionals

Passive Voice

  • Present Simple: am, is, are + past participle
  • Present Continuous: am, is, are + being + past participle
  • Present Perfect: have, has + been + past participle
  • Past Simple: was, were + past participle
  • Past Continuous: was, were + being + past participle
  • Past Perfect: had + been + past participle
  • Future Simple: will + be + past participle
  • Future Perfect: will + have + been + past participle

Passive Voice with “Have”

(When someone does something for you) have/get

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Essential Vocabulary for Hospitality and Culinary Professionals

Posted by on Jan 26, 2025 in Hospitality and Tourism | 0 comments

Food and Taste Descriptors

  • Bland/Spicy: Insípido/Especiado
  • Cooked/Raw: Cocinado/Crudo
  • Rare/Well done: Poco hecho/Muy hecho
  • Overdone/Underdone: Demasiado cocido/Poco cocido
  • Still/Sparkling: Sin gas/Con gas
  • Sweet/Dry: Dulce/Seco
  • Tasty/Tasteless: Sabroso/Sin sabor
  • Fresh/Stale: Fresco/Duro (pan)
  • Sour: Ácido
  • Tender/Tough: Tierno/Duro

Hotel Staff and Items

  • Room Attendant: Camarera de pisos
  • Porter: Portera
  • Maintenance Man: Mantenimiento
  • Housekeeper: Gobernanta
  • Service Engineer: Ingeniero
  • Luggage: Equipaje
  • Suitcases: Maletas
  • Smells
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Mastering English Irregular Verbs and Home Vocabulary

Posted by on Jan 19, 2025 in Hospitality and Tourism | 0 comments

Irregular Verbs

  • (ser o estar) Be, was/were, been
  • (convertirse) Become, became, become
  • (comenzar) Begin, began, begun
  • (curvar) Bend, bent, bent
  • (morder) Bite, bit, bitten
  • (soplar) Blow, blew, blown
  • (romper) Break, broke, broken
  • (traer) Bring, brought, brought
  • (construir) Build, built, built
  • (quemar) Burn, burnt, burnt
  • (comprar) Buy, bought, bought
  • (poder) Can, could, been able to
  • (coger) Catch, caught, caught
  • (elegir) Choose, chose, chosen
  • (venir) Come, came, come
  • (costar) Cost, cost, cost
  • (cortar) Cut, cut, cut
  • (
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Pork Sirloin with Roquefort Sauce & Valencian Cuisine

Posted by on Jan 10, 2025 in Hospitality and Tourism | 0 comments

Pork Sirloin with Roquefort Sauce

Ingredients

For the Roquefort Sauce:

  • 300 milliliters of skim milk
  • 100 grams of Roquefort cheese
  • 1 onion
  • 1 spoonful of cornflour
  • 1 spoonful of olive oil, salt, and ground black pepper

For the Pork and Potatoes:

  • 2 pork sirloins
  • 8 medium potatoes
  • 2 onions
  • 1 spoonful of herbs: oregano, thyme, and rosemary

Instructions

  1. Peel the onions and slice them thinly. In a frying pan or pot with a little oil, add the onions with some salt, and sauté over medium heat for 10 minutes, until they
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