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...
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...
Preparation of stock
Many chefs use ratios to help them remember the basic proportion of the ingredients used in stock making.
Bones: 50%
Mirepoix: 10%
Water: 100%
However, given here is...
Structure of an egg
The egg is primarily made up of shell, membranes, air cell, albumen, chalazae, vitelline membrane, and yolk.
Shell
Bumpy and grainy in texture, an eggshell is...
Raising Agent Or Leavening Agent
Leavening or raising means to increase the surface area of any dough or batter by creating gas bubbles inside the dough or batter. This...
Usage of Stocks
Usage of Stocks
Without stocks, there would be no French cuisine. It is called fonds de cuisine, which translates literally as “Foundations of cooking”. They are a...
Classification of fruits
Classification of fruits
Fruits can be divided into the following groups:
Tree and Stone Fruits: Include all apples, apricots, cherries, peaches, pears, plums, etc.Citrus Fruits : Include grapefruits,...
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...
Co-operation with other departments
COORDINATION WITH OTHER DEPARTMENTS
The primary function of the food and beverage department is to provide food and drink to a hotel’s guests. In earlier...
Method of Cooking: Broiling
The cooking process known as broiling consists in exposing directly to the source of heat the food that is to be cooked; that is,...
