Bakery recipes for the week 9th-13th Aug

Heres the link for it. Please follow the instructions. Thanx!
http://www.2shared.com/document/wF4YVX9B/Genoese_sponge_and_Sachertorte.html

Note

The recipe for the puff pastry in Beef wellington will be put up shortly so please do not copy the same recipe that was given for ratatouille.
Thanx!

Menu 7 for the week 16th aug-20th aug

Creme de Volaille Princesse
Beef Wellington with sauce Madere
Cauliflower and Broccoli in sauce Mornay
Hard Rolls
Tender Coconut Mousse

F n B Presentations Schedule for the week: 9th-13th August

Dear all,
Please check the attached schedule for FnB Presentations starting next
week as a assesment part of practical classes.

Regards
Rishabh Tandon

Link provided below!

Presentations Schedule

few changes

Dear all,
Please assume the quantities of red wine and balsamic vinegar as 40ml and 20ml respectively and calculate its individual costings, hence altering the final cost of the preparation as well.
Thanx!

Chef Coelho's notes Compilation

List of files in the .zip file
1. CHAPTER 1 A CULINARY HISTORY.doc
2. CHAPTER 2 SEASONING AND FLAVORING.doc
3. CHAPTER 3 FOOD PRESENTATION.doc 
4. CHAPTER 4 FOOD SAFETY.doc
5. CHAPTER 31 HISTORICAL & CLASSICAL GARNISHES.doc
6. CHAPTER 32 GLOSSARY.doc
7. THIRD YEAR SYLLABUS.doc

Link provided below:

TY Food Production Notes, Chef Coelho.zip 

Colour Schemes....

Here is a nice pic to demonstrate colour...

Also, I found this site about various colour schemes, and an application you can play around with to make colour combination.....
http://colorschemedesigner.com/
ENJOY!
CHEERS!