Techniques used in preparation
Techniques used in preparation:
When raw materials are ready to be cooked, they are sent to the preparation area or hot section of the kitchen...
AIMS & OBJECTS OF COOKING FOOD
• Cooking aims to see that the food cooked undergoes a physical change, sometimes a chemical change and is acceptable. The object of cooking...
SAUCES
Sauces are the next most important part of the French & continental cuisine. These sauces can be derived from stocks by using different thickening...
Egg Cookery
Introduction to Egg Cookery
An egg is a nutritious alternative source of protein to ovavagens. It is packed with a lot of protein and other...
Methods Of Cooking Food
Cooking methods are divided into three categories: Dry-heat method, Moist-heat method, Combination cooking method.
Dry-Heat Method:
Dry-heat method consists:
GrillingRoastingSpit roastingBakingDeep fryingShallow fryingBarbecuingMicrowave
Moist-Heat Cooking Method
Moist-heat method consists:
BoilingBlanchingParboilingPoachingSteamingPressure...
Classification of sauces
CLASSIFICATION OF SAUCE
Sauces may be classified in several ways. Here is one system.
By serving temperature warm or coldBy flavor: blandness or piquancyBy acidityBy sweetnessBy...
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...
Selection of an Egg
Selection criteria of an egg are as follows:
A fresh egg is heavy. As the egg gets older it loses water through the shell making...
Non Alcoholic Beverages: Tea
TEA
Tea is one of the most consumed non-alcoholic aromatic beverages.
It is prepared from the leaf bud and top leaves of a tropical evergreen...
Classification of Soup with Digram
What is Soup?
In a short way Soup is mainly a liquid food, made by cooking meat, vegetables etc. In water which is served warm...
