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d.1 Position a 12-by-12-inch sheet of parchment paper on the work surface. 2 Bring the bottom right corner of the paper to the upper le ft corner. 3 Press the fold to form a seam. Cut the parchment paper in half along the seam to form two triangles. Set one triangle asid e. 4 Position the paper triangle with the point directed away from you and the base proximal to you. 5 Bring the bottom right corner of the paper to the apex of the triangle and hold it in place. The bottom right corner and the apex will form a cone. 6 Wrap the bottom l free fonts wood eft corner of the triangle around the cone formed by the apex and bottom right corner 1 1/2 times. The cone will consist of two layers of paper. Hold the cone in place with your fingers. 7 Fold 3 inches from the top of the cone down into the cone. The fold secures the c annual report sgs one.1 Preheat your grill to approximately 400 F. 2 Rinse the clams thoroughly, scrubbing the shells with a stiff brush to remove any gr .

wo minutes. 5 Open the grill and carefully remove the clams to a serving bowl, taking care to preserve the liquid inside the shells. Di scard any that have not opened. 6 Serve hot, with some of the clam juices drizzled over each portion.1 Select an appropriate location. Factors to consider when choosing a demonstration location include having enough seating for the expected number of audience members an d having the proper equipment for the type of food you'll be working with. It's best to have one gas burner for every pan you'll be usi download icon system ng. 2 Plan the menu. Choose foods you've worked with often to ensure a successful presentation. Never attempt a demonstration of a dish you have little experience with; the audience must believe you know the most effective method of cooking the dish. 3 Use kitchen equip annual report sgs ment with which you have the most familiarity. Problems may arise if you use untested equipment, whether in a professional, home or dem .

cleaning your demo kitchen. 5 Prepare your mise en place as soon as possible on the day of the demonstration. "Mise en place," the cul inary French term for "everything in place," refers to making sure every utensil, ingredient and incidental �� such as a towel �� you m ight need while cooking is in place and easily accessible for your demonstration. 6 Prepare backups of your mise en place. Certain item s, such as quality pans, usually go through a demonstration unscathed. However, other items like that quarter-ounce of saffron you need free 3d hair textures for your paella, or the torchon of foie gras your tournedos de Rossini cannot do without, will find a way to hit the ground when you n eed them most. 7 Write down what you want to say and how you will say it. Your demonstration will likely never go exactly according to annual report sgs script. However, your script provides cues to follow and revert to if you begin wandering from your objective. 8 Rehearse the technique .

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