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;...