Baguette

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    Over four hundred salads, two hundred sandwiches, and one thousand soups prepared that was the busiest lunch rush in Panera Breads recent history. Panera Bread, of Hadley is a restaurant franchise that serves thousands of customers every day and satisfies the vast majority of them. My job is to train you to be an employee with the necessary patience and training. Training to help develop the know how and muscle memory to become a valued employee at this successful franchise. Congrats on being hired at Panera Bread, Hadley, me as a trainer it is my job to show and describe an average workday very thoroughly step by step. The first step of any workday is being dressed to work with a tucked in collared shirt, pants, an assigned apron with white embroidering, slip resistant shoes and a Panera Bread hat with the mother bread logo. After being dressed to work you can clock in at the registers in the front, then go to the deployment where every worker’s assigned work station is listed. Let’s start with the sandwich station, usually online learning and trainer shadowing come first, but I believe the most effective way of learning is by “jumping head first” so here we go. Before working with the food we need to have washed and gloved hands then I’ll guide you through the breads and ingredients. We have many different kinds of breads cut, baked, and prepared for specific sandwiches, whether it be our tomato basil bread for the bacon turkey bravo or it be the sourdough bread for the…

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    It can be easily said that bread is to a French, what rice is to a Chinese and potato is to a German. Bread constitutes the most important part of a Frenchmen’s everyday food, considering this fact it can be easily said that the French are very particular about their breads (Durand, Rao, & Monin, 2007). They usually prefer a bread that is fresh, and baked just before consuming it. They also do consider the colour of bread also as in integral part in terms of the breads being consumed, some…

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    range between 45-65% of total calories must come from carbohydrates. Food sources of dietary carbohydrates 6. My top three carbohydrate sources during this 5 day food diary was the Vietnamese Bahn Mi grilled pork sandwich which contained 61 grams of carbs from a ½ serving, Thai tea with Boba(tapioca pearls) which contained 46 grams of carbs from 1 serving and organic gemelli pasta which contained 42.23 grams of carbs from 2 ounce equivalent. a.) The Vietnamese sandwich was made with a white…

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    Marie Is Talking Analysis

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    LeBlanc. “I’m sure Marie enjoys her milk,” said the doctor. “But this baby also wants to eat other foods. She wants to enjoy your excellent cooking. Marie is not worried about her waistline. She wants to eat DES TOMATES, DU JAMBON, DES OEUFS, DU CELÉRI, DU THON and DES GÂTEAUX. Page 16 (illustration 16) Marie’s parents thanked the doctor and shook his hand. They bundled Marie in her coat and rushed back to their car. They drove home as fast as they could. Page 17 (illustration 17) The…

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    fritters. It is made from fish and sago flour and seasoned with salt and sugar. It is slightly greyish in colour and tastes fishy.The fishy smell increases when it cools down. The origin of the word "Lekor" is said to be derived from Terengganu Malay which means "roll".Luckily I managed to bought it in bazaar too!The chilli sauce that used to eat together with lekor was too good combination. The next food that I craving was Roti John which is an omelette sandwich that is a popular snack item in…

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    Restaurant Review Essay

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    compliment the plat principal. The salad course that is served after the main dish aids in digestion. A selection of cheeses are eaten next, and coffee and dessert are served last. Assorted French Recipes Some of the most common French dishes are boeuf bourgignon, baguette, and quiche Lorraine. Bouef bourgignon is a French beef stew made with thyme, rosemary, onions, carrots, and mushrooms. The meat is first browned in a pan then transferred to a dutch oven. Next, the pan is deglazed with red…

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    Frederic has recognised that a 4th baguette line will need to be considered soon. If SPC`s are adhered to it will help to reduce waste and spillage. Facilities: Frederic has indentified that a new facilities strategy will have to be implemented in certain departments. The increasing range and volume of products has recently led to a shortage of storage space in the freezer room, an expansion of this facility must be considered if the company is to avoid expensive external storage. The…

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    The starter we ordered was really good, it was a creamy spinach dip served with crackers and a toasted baguette. The crackers were bland, nothing special about them. But the baguette was warm from the oven and perfectly toasted, and it tasted great with the dip. I really enjoyed the combination that it almost filled me up before the main course was even served. I definitely would recommend that dish to any one. My friend and I both like sharing food, so I technically tried two main courses. The…

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    French, Anpan, Arepa, Bammy, and Bolani. French bread , dating back to the middle of the 19th century , originated in Vienna , Austria. The bread was first baked in a dry oven until the invention of the steam oven which allowed bakers to have better control of the temperature and cooking time to produce the crispy outer texture and soft interior. In the 1920’s , bakers had to make some adjustments to the dough because of a new law that was passed that would not allow them to begin working…

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    The three countries i'm writing about are Jamaica, Korea, and France. One of the biggest differences between France and the other two counties is that cooking and food in general is seen as an art in France and is taken very seriously, the food presented is made with higher standards than Korea and Jamaica. When it comes to French cooking they have a wide range of cooking but all are still set with high standards the biggest difference between these ranges are price rank, so they will either…

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