# data[].attributes.body
- Pork – Pig/Hog

- Beef – Cow/Cattle

- Chevron – Goat

- Venison – Deer

- Lamb (less than 1 year)/ Mutton (more than 1 year) – Sheep

- Carabeef – Carabao

# data[].attributes.body
Hello! My name is Soraia Pinzar and I'm 24 years old!
I love travelling and wondering around. I'm constantly looking for views that could take my breath away. I'm free soul, I belong nowhere, I belong everywhere.
I'm also a food lover and I seek for perfection in every dish I make, especially when I'm plating.
If I had the choice, I would have my house full of pets! I love my dog Biggie who is now 3 years old but I have enough space in my heart and lots of love to give to other future pets :)

# data[].attributes.body
Georges-Auguste Escoffier was born in 1846 in France. He was passioned about art yet he was encourage to pursue this art only as an hobby and to find a career in a more practical vocation. Then he started working at his uncle's restaurant in Nice and his talent for cooking was noticed. After 7 years working for his uncle, he was taken to the "Le Petit Moulin Rouge" restaurant in Paris.
At that time, cooking was not seen as an art or profession, it was a very disorderly and unclean industry and Escoffier did some revolutionized changes.
In his later life, Escoffier continued connected to the kitchens writing cookbooks and kitchen guides such as "Le Guide Culinaire", "Le Livre des Menus" and "L'Aide-Mémoire Culinaire". He also helped found the "World Association of Chef Societies" in 1928 and became the first president of the organization.
He died at the age of 88 on February 12, 1935, days after his wife died.

# data[].attributes.body
Auguste Escoffier was one of the world's first true celebrity chefs and he helped to raise the status of cooking. He left a legacy of culinary writings and recipes that are indispensable to modern cooks. Escoffier served as an army chef when the war broke out in 1870 and  there, he realized the importance of canning and preserving food, he then tested various canning methods for meats and sauces and conceived a technique for preserving tomato sauce in champagne bottles. His experience in the military field, also showed him how groups could be organized and coordinated towards a common goal. After the war he re-organized his kitchen into a brigade system in which the kitchen hierarchy was established. Terms that we use today such as "Chef de Cuisine", "Sous-Chef" and "Saucier" were pioneered by Escoffier.
He also innovated in the way that the dishes were served, instead of dishes being served at the same time, he adopted the method that the food came out in the order it was requested by the guests which he called "à la carte".

# data[].attributes.body
(PT) Tábua de Corte
One of the most basic tools we need in the kitchen. In the professional kitchen, we use a system of colours in the cutting boards, such as:
- Yellow - For already cooked pieces (ex: when you need to cut a big piece of meat that was cooked into small pieces to serve);
- Green - For vegetables and fruits;
- Red - For meat;
- Blue - For fishes;
- White - Breads and pastry.

# data[].attributes.body
(PT) Varas
This utensil can be used to blend ingredients and to incorporate air into a mixture, this process is known as whisking. They are commonly used to whip egg whites into a firm foam to make meringues.

# data[].attributes.body
(PT) Balança
In a kitchen you have to measure things and this is where you measure them. You can also use cups or spoons to measure but this is the more accuratly way to measure.

# data[].attributes.body
(PT) Batedeira

# data[].attributes.body
(PT) Processador de comida

# data[].attributes.body
(PT) Microondas

# data[].attributes.body
(PT) Fogões e Fornos

# data[].attributes.body
(PT) Tostadeira

# data[].attributes.body
(PT) Frigideiras e Panelas

# data[].attributes.body
(PT) Salazar
This tool is vital for baking and also for working with all sorts of semi-solids substances. It mixes things and it scoops.

# data[].attributes.body
(PT) Pinças
Grabbing things is one of the most things you do in the kitchen and you can't grab anything without tongs.

# data[].attributes.body
- VERY RARE - Muito mal passado;

- RARE - Mal passado;

- MEDIUM RARE - Meio mal passado;
- MEDIUM - Meio passado;

- MEDIUM WELL - Meio bem passado;

- WELL -  Bem passado

# data[].attributes.body
(PT) - Espargos

# data[].attributes.body
(PT) - Beterraba

# data[].attributes.body
(PT) - Bróculos

# data[].attributes.body
(PT) - Couve

# data[].attributes.body
(PT) - Cenoura

# data[].attributes.body
(PT) - Alho Francês

# data[].attributes.body
(PT) - Aipo

# data[].attributes.body
(PT) - Cebola

# data[].attributes.body
(PT) - Pimento

# data[].attributes.body
(PT) - Abóbora

# data[].attributes.body
(PT) - Rabanete

# data[].attributes.body
(PT) - Chalotas

# data[].attributes.body
(PT) - Espinafres

# data[].attributes.body
(PT) - Nabo

# data[].attributes.body
(PT) - Agrião

# data[].attributes.body
(PT) - Batatas Fritas

# data[].attributes.body
(PT) - Puré de Batata

# data[].attributes.body
(PT) - Batata Doce

# data[].attributes.body
(PT) - Batatas Gratinadas

# data[].attributes.body
(PT) - Arroz

# data[].attributes.body
(PT) - Massa

# data[].attributes.body
(PT) - Batata Assada