Food Production Sem 2

This IHM Notes page contains food production notes 2nd Sem. If you’re looking for particular subject please choose the subject form the menu in courses. For Syllabus wise click here

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...

Soups

Soup is a liquid dish typically made by combining ingredients such as vegetables, meat, or grains in a pot with water or stock, and...

Garnishes and accompaniments

Garnishes     Croutons              Dices or other shapes made from bread, pastry, toast.    Vegetables          Cut in...

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

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...

Veloute Soup

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...

Cream Soup

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...

Bisque Soup

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,...

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...

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....