14 Different Cuts of vegetables the Gudiebook
Cuts of vegetables
It is very important for a chef to know the different cuts of vegetables and the types of cuts of vegetables. This...
Roles of executive chef
CHEF DE CUISINE (EXECUTIVE CHEF)
The Chef de Cuisine in the large establishment is much more a departmental manager than a working craftsman. He is selected for...
Thickening Agents
Thickening agents give body, consistency, and palatability when used. They also improve the nutritive value of the sauce. Flavored liquids are thickened and converted...
Methods of Cooking Food: Boiling
Boiling is a moist method of cooking in which foods are immersed in a liquid that is either at or brought to the boiling...
Method of Cooking: Roasting
The term roasting is given to three different techniques of cooking. In all cases, the term refers to a dry method of cooking involving...
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...
Uniforms & protective clothing
“More of protective clothing than uniform.” The chef’s uniform consists of the following:
Toque/Headwear
• Keeps the head cool and prevents the hair from falling into...
Effects of heat on vegetables
Reasons for which vegetables are cooked
To soften the productTo improve the flavor.To increase the digestibility.To preserve the vegetables.
Effects of heat on vegetables
Cooking is the...
Uses Of Egg In Cookery
Binding
Addition of eggs to minced mead and mashed vegetables etc. helps to bind the mixture. As the heat coagulates, the proteins are bound into...
Origin of Modern Cookery
A HISTORY OF MODERN FOOD SERVICE
The value of history is that it helps us understand the present and the future. In foodservice, knowledge of...
