Sunday, April 11, 2021

Types of Sugar

Sweeteners and sugarsThe term sugar is used to describe a wide range of compounds that vary in sweetness. Common types of sugars are...

Cutlery : F & B Service Equipment

Cutlery implies implements used for cutting and eating food. It includes knife, fork and spoon. There are different types of knives, forks and spoons....

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 as under: Five...

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 and non-alcoholic...

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...

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...

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 standTenant de chandelleCandleChandelleCaviare knifeCouteau a caviarChairChaiseChampagne coolerSeau...

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...

Personal hygiene

Personal / Kitchen Hygiene Most of the food-borne disease is caused by bacteria, spread by food workers or handlers. Hence the first step in preventing...

INTRODUCTION TO COOKERY

Introduction Cookery is defined as a “chemical process”, the mixing of ingredients; the application and withdrawal of heat; decision making, technical knowledge, and manipulative skills....