Dry and Wet Masalas
Dry Masala
Dry masalas are those which are in their dry form and no additional liquid component is added to them. These masalas may be...
Use of Herbs and Wine in Cooking
Ideal uses of wine in cooking
THE USES OF WINE IN COOKING:
MarinadesBoth red and white wine are used as marinades for meat. One of the...
Preparation of mousseline
Mousseline
Mousseline style is the fourth type of farce. The most distinctive characteristic of this method is the type of fat that is used in its...
Difference Between Mousse and Mousseline
Difference Between Mousse and Mousseline
Mousse:
A mousse is soft prepared food that incorporates air bubbles to give it a light and airy texture. It can...
LARDER CONTROL
LARDER CONTROL
If the larder is to be run efficiently and economically ,it is essential that the chef Garde Manger should exercises strictest possible control...
Equipment found in the larder
LARDER EQUIPMENT
1. MINCING MACHINE AND FOOD PROCESSORS
· These two machines have an important function in the larder. The mincer is used for the mincing...
Uses of Chaud Froid
Uses of Chaud Froid
Galantines, timbales, terrines, whole or smaller joints of poultry and ham are some of the products that can be coated with...
Tallow sculpture
TALLOW WORK:
Patterns and sculptures made with animal fat creating an eye- catching tallow piece is always time consuming, and should be planned well in...
Functions of The Larder
Functions of the Larder
In the modern day catering business this department has become one of the most important departments, since it is dealing with...
Jelly Logo
BUTTER AND MARGERINE CARVINGS
Very often in place of tallow, butter and margarine is used to produce center pieces. Margarine is the preferred medium as...
