Bsc Semester 2

KITCHEN ORGANIZATIONAL AND LAYOUT GENERAL KITCHEN LAYOUT Kitchen is a busy place and cross-traffic can really hamper the operation. There are certain factors that one needs...

GENERAL FLOW PATTERN OF RECEIVING AREAS   RECEIVING AREA Receiving area is a place where the goods are received into the hotel. This place is not only used...

SERVICE AND WASH-UP AREA The Service Area is situated between the kitchen and the restaurant and has the following functions. Cleans dirty equipment corning from the restaurant...

Broth Soup The broth is a savory liquid made of water in which bones, meat, or vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies,...

Bouillon Bouillon is the French word for broth, this name come from the verb “bouillir”, meaning to boil. Bouillon (/ˈbuːjɒn/) is a Haitiansoup. This name comes...

Puree Soup  Many vegetables have starch which used as thickening agent i.e. Potatoes, Cereals, and leguminous plant. but some vegetables do not work as a...

Cream Soup  It is a composition of a puree of vegetables, meat, fish, or poultry, thickened with bechamel sauce or given a cream finish. Milk is...

Veloute It is made by preparing blond roux and stock and maybe add vegetables, meat then named accordingly to adding items i.e. chicken veloute, fish...

ChowderIt is a thickened with potatoes and not strained and based on sea-food soups and finishing with milk or cream.Chowder originated from the USA...

Bisque It is shellfish puree soups, thickened with rice or cream. It is passed and garnished with dices of the sea-food. Bisque is a smooth,...