Salads & salad Dressings
SALAD
WHAT IS A SALAD?
. Some of the definitions which best describe a SALAD are:
A dish of raw leafy green vegetables often tossed with pieces...
CULINARY TERMS
CULINARY TERMS
1. ABATS- Meat items such as offal’s, heads, hearts, liver, kidneys, etc.2. AIGULETTES-Thin strips of the fish, breast of poultry, cut lengthwise.
3. AGING –To...
Various Consistencies
Various consistencies
Like different textures found in solid foods (which are mentioned above), different ‘consistencies’ are found in liquid foods.
Some substances flow readily, others resist...
F & B Service Equipments: Flatware and Hollowware
Flatwares
Flatwares are any equipment that is used to cut or pick food and has a flat surface. The purpose of these types of equipment...
Method of Cooking: Poaching
Poaching is a moist method of cooking in which food is placed in liquid which is brought to and maintained at, a temperature just...
Method of Cooking: Frying
Frying is a quick method of cooking food in hot oil or fat but requires care and attention to produce satisfactory results. Frying gives...
Importance of Sugar
Sugar is not only added to food for taste, but also for functional reasons.Sugar alternatives or low sugar foods may not be healthier.Removing sugar...
Personal hygiene in Kitchen
Personal hygiene in Kitchen
Most of the food-borne disease is caused by bacteria, spread by food workers or handlers. Hence the first step in preventing...
Basic Recipes of Consommé with 10 Garnishes
What is consommé?
The consommé comes from the word ‘consummate’ which means to bring to complete or perfect. It is a clear soup which is prepared from...
Introduction – classification of vegetable
Vegetables refer to all plants or parts of plants which can be eaten raw, cooked or preserved in some form. Vegetable are of great...
