Introduction – classification of vegetable
Vegetables refer to all plants or parts of plants which can be eaten raw, cooked or preserved in some form. Vegetable are of great...
VEGETABLE AND FRUIT COOKERY
Cooking is incomplete without fruits and vegetables. A variety of fruits are available in India. We have the king of fruits – the Mango,...
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...
Techniques used in pre-preparation
Techniques used in pre-preparation:
Raw materials used in food production are mostly natural products. They are available in various shapes and weights. For example, no...
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...
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...
CULINARY TERMS
CULINARY TERMS
1. ABATS- Meat items such as offal’s, heads, hearts, liver, kidneys, etc.2. AIGULETTES-Thin strips of the fish, breast of poultry, cut lengthwise.
3. AGING –To...
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...
Duties and responsibilities of various chefs
DUTIES AND RESPONSIBILITIES OF SOUS CHEF
Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.Assists Executive Chef with...
Classical Kitchen Brigade
The Classical Kitchen Brigade
As you learned earlier in this chapter, one of Escoffier’s important achievements was the reorganization of the kitchen. This reorganization divided...
