Preparation of stock
Many chefs use ratios to help them remember the basic proportion of the ingredients used in stock making.
Bones: 50%
Mirepoix: 10%
Water: 100%
However, given here is...
Origin of Modern Cookery
A HISTORY OF MODERN FOOD SERVICE
The value of history is that it helps us understand the present and the future. In foodservice, knowledge of...
Thickening Agents
Thickening agents give body, consistency, and palatability when used. They also improve the nutritive value of the sauce. Flavored liquids are thickened and converted...
AIMS & OBJECTS OF COOKING FOOD
• Cooking aims to see that the food cooked undergoes a physical change, sometimes a chemical change and is acceptable. The object of cooking...
Importance of Sugar
Sugar is not only added to food for taste, but also for functional reasons.Sugar alternatives or low sugar foods may not be healthier.Removing sugar...
Method of Cooking: Roasting
The term roasting is given to three different techniques of cooking. In all cases, the term refers to a dry method of cooking involving...
Structure of an egg
The egg is primarily made up of shell, membranes, air cell, albumen, chalazae, vitelline membrane, and yolk.
Shell
Bumpy and grainy in texture, an eggshell is...
Co-operation with other departments
COORDINATION WITH OTHER DEPARTMENTS
The primary function of the food and beverage department is to provide food and drink to a hotel’s guests. In earlier...
Effects of heat on vegetables
Reasons for which vegetables are cooked
To soften the productTo improve the flavor.To increase the digestibility.To preserve the vegetables.
Effects of heat on vegetables
Cooking is the...
Various Consistencies
Various consistencies
Like different textures found in solid foods (which are mentioned above), different ‘consistencies’ are found in liquid foods.
Some substances flow readily, others resist...
