Meat
MEAT
By the word meat we mean the body tissues of animals that can be eaten as food, anything from frog legs to calves brains....
Laminated pastry
LAMINATED Pastry DoughLaminated dough consists of alternative layers of puff margarine, butter, lard or even oil and soft pliable dough. This is done by...
CHOUX PASTRY
CHOUX PASTRY
HISTORY:It was invented by the French chef Antonin Carême. The name comes from the French for cabbage, chou, because of the characteristic shape...
Different Masala used in Indian Cookery
Indian Masalas
The Dry Masalas (powdered Spice mixes or curry powders) are used to flavor lentils, vegetables, seafood, and meat. The ingredients are roasted over...
KITCHEN ORGANIZATIONAL AND LAYOUT
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...
Receiving Area layout
GENERAL FLOW PATTERN OF RECEIVING AREAS LAYOUT
RECEIVING AREA
Receiving area is a place where the goods are received into the hotel. This place is...
Layout of Service & Wash up
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
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 Soup
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
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...