Types of Sugar
Sweeteners and sugarsThe term sugar is used to describe a wide range of compounds that vary in sweetness.
Cutlery : F & B Service Equipment
Cutlery
implies implements used for cutting and eating food. It includes knife,
fork and spoon. There are...
Structure of the Catering Industry: A Brief Description
The structure of the catering industry includes both commercial and
non-commercial catering establishments. Some of the more popular and
common ones are...
Classification: Non- Alcoholic Beverages
The beverage is classified into two types Alcoholic and Non-Alcoholic
beverages. Alcoholic beverages further divided into three categories
fermented, distilled and cocktails...
Non Alcoholic Beverages: Tea
Tea is one of the most consumed non-alcoholic aromatic beverages.
It is prepared from the leaf bud and...
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...
French terms related to F & B Service
French terms used in restaurants:
EnglishFrenchArmchairFauteuilAshtrayCendrierBar counterComptoirBill folderPique notebillAdditionBottle openerTire bouchonBottleBouteilleBread boatBateau a painButter dishBeurrierButter knifeCouteau de tableCandle...
Uniforms & protective clothing
“More of protective clothing than uniform.” The chef’s uniform consists of the following:
Toque/Headwear
Personal hygiene
Personal / Kitchen Hygiene
Most of the food-borne disease is caused by bacteria, spread by food workers or...
INTRODUCTION TO COOKERY
Introduction
Cookery is defined as a “chemical process”, the mixing of ingredients; the application and withdrawal of heat;...