Bsc Semester 2

KITCHEN ORGANIZATIONAL AND LAYOUT GENERAL KITCHEN LAYOUT Kitchen is a busy place and cross-traffic...

GENERAL FLOW PATTERN OF RECEIVING AREAS   RECEIVING AREA Receiving area is a place where the...

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

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...

Bouillon Bouillon is the French word for broth, this name come from the verb “bouillir”, meaning to boil....

Puree Soup  Many vegetables have starch which used as thickening agent i.e. Potatoes, Cereals, and leguminous plant. but...

Cream Soup  It is a composition of a puree of vegetables, meat, fish, or poultry, thickened with bechamel...

Veloute It is made by preparing blond roux and stock and maybe add vegetables, meat then named accordingly...

ChowderIt is a thickened with potatoes and not strained and based on sea-food soups and finishing with...

Bisque It is shellfish puree soups, thickened with rice or cream. It is passed and garnished with dices...