Restaurant
Livros
Está agora disponível para venda no Restaurante Escola
Segunda - Sexta ( Excepto fins-de-semana e feriádos de Macau )
Contacto: Tel (853) 8598 - 3077
O livro “The Art of Modern Portuguese Cuisine” foi o vencedor do Gourmand Cookbook Awards 2012 na categoria “Melhor Livro para Profissionais em Macau”.
“The Art of Modern Portuguese Cuisine” MOP200
The Street Scenes, Alley Houses, and People of Coloane MOP450
路見歷史 ─ 澳門文化主題導賞 MOP250
MORS
MORS Training Manual Travel Consultant MOP300
MORS Training Manual Front Desk Agent (2nd edition) MOP300
MORS Training Manual Waiter / Waitress (Western Restaurant Service) MOP300
MORS Training Manual Assistant Cook (2nd edition) MOP300
MORS Training Manual Security Officer MOP300
MORS Training Manual Concierge and Bell Attendant MOP300
MORS Training Manual Bartender MOP300
MORS Training Manual Chinese Restaurant Service(2nd edition) MOP300
MORS Training Manual Retail Sales Officer MOP300
MORS Training Manual - Floral Desginer MOP300
MORS Training Manual Western Cuisine Chef MOP300
* Para mais informações contate os membros da nossa equipa *
Observações e condições:
* Descontos não aplicáveis * Não se aceitam devoluções * As fotografias são apenas para referência *
UTM Cartões oferta
Está agora disponível para venda no Restaurante Escola do IFTM
Segunda - Sábado ( Exceto domingos e feriados de Macau)
Contacto: Tel (853) 8598 - 3077
* Para mais informações contate os membros da nossa equipa *
Observações e condições:
* Descontos não aplicáveis * Não se aceitam devoluções * As fotografias são apenas para referência *
Bay Leaf
Bay Leaf (Laurus nobilis)
Introduction
Bay leaf also know as sweet laurel is a small tree from Asia that produces tough glossy leaves.
Characteristics
Dark green when fresh and more pale green when dried. Sweet balsamic & purgent aroma with a bitter & peppery flavour.
History
In acient Rome bay leaves sybolized wisdom and glory and wer eused to form crowns or 'laurels' worn by emperors and and victorious athletes.
Culinary usage in general
Prefered used when dried and are usaully added to a dish at the start of cooking, then removed when sucifient flavor has been extracted. Essential in the French cuisine where bay leaves is part of the traditional bouguet garni and court boullion, but also various stocks, sauces, stews and braised dishes.
Culinary usage at IFTM
At IFTM we use bay leaves it many of our Macanese dishes such as Balichão (Macanese Shrimp paste) Tamarind pork and Baffassá pork. Also using the traditional bouguet garni or herb stachel all our stocks bay leaves is a important part of the Eductional restaurant.
Bafassá
Bafassá pork serves 4-6 persons
1.5kg Pork loin with fat and rind
8 medium sized potatoes (30-40g a pcs.)
Marinade:
1ts/5 ml rice vinegar
1 ts/5 g tumeric powder
vegetable oil for frying
scallions finely chopped
fresh garlic crushed
salt & white pepper
It is available for sale at the IFTM Educational Restaurant
Price: MOP20