Rayssa Vieira

Rayssa Vieira

Culinary & Food Service Management
LaSalle College Vancouver

Ray's Portfolio

Culinary student graduated on December 2020

Type of thick soup m

Cream of Mushroom Soup

Type of thick soup made on Fundamentals class. Thickener agents of this soup were white roux and heavy cream.

Made using Bar Cooki

Delicious Fudge Brownie

Made using Bar Cookie Method on Intro to Baking class

Dish from Mid-Atlant

Oysters w/ Roasted Mushrooms Mignonette

Dish from Mid-Atlantic made on North American Regional Cuisine class.

Paella is a dish ori

Chicken & Seafood Rice (Paella)

Paella is a dish originated in Valencia, Spain. This dish was made on World Cuisines class.

Moussaka is originat

Moussaka – Baked Eggplant, Lamb & Béchamel Sauce

Moussaka is originated in Turkey and this dish was made on World Cuisines class.

Bread made using the

Whole-Wheat Bread

Bread made using the Straight Dough method and also made by hand on Intro to Baking class.

Frangipane Tart with

Frangipane Tart

Frangipane Tart with Almond Cream, Berries and Peach made on Intro to Pastry class.

Dish from Hawaii mad

Ahi Tuna & Vegetable Salad with Sherry Vinaigrette

Dish from Hawaii made on North American Regional Cuisine class.

Type of thick soup m
Made using Bar Cooki
Dish from Mid-Atlant
Paella is a dish ori
Moussaka is originat
Bread made using the
Frangipane Tart with
Dish from Hawaii mad