Classification of sauces
CLASSIFICATION OF SAUCE
Sauces may be classified in several ways. Here is one system.
By serving temperature warm or coldBy flavor: blandness or piquancyBy acidityBy sweetnessBy...
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...
Classification of fruits
Classification of fruits
Fruits can be divided into the following groups:
Tree and Stone Fruits: Include all apples, apricots, cherries, peaches, pears, plums, etc.Citrus Fruits : Include grapefruits,...
INTRODUCTION TO COOKERY
Introduction
Cookery is defined as a “chemical process”, the mixing of ingredients; the application and withdrawal of heat; decision making, technical knowledge, and manipulative skills....
Usage of Stocks
Usage of Stocks
Without stocks, there would be no French cuisine. It is called fonds de cuisine, which translates literally as “Foundations of cooking”. They are a...
Duties and responsibilities of various chefs
DUTIES AND RESPONSIBILITIES OF SOUS CHEF
Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.Assists Executive Chef with...
Non Alcoholic Beverages: Tea
TEA
Tea is one of the most consumed non-alcoholic aromatic beverages.
It is prepared from the leaf bud and top leaves of a tropical evergreen...
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...
CULINARY TERMS
CULINARY TERMS
1. ABATS- Meat items such as offal’s, heads, hearts, liver, kidneys, etc.2. AIGULETTES-Thin strips of the fish, breast of poultry, cut lengthwise.
3. AGING –To...
Introduction – classification of vegetable
Vegetables refer to all plants or parts of plants which can be eaten raw, cooked or preserved in some form. Vegetable are of great...
