Classification of Soup with Digram
What is Soup?
In a short way Soup is mainly a liquid food, made by cooking meat, vegetables etc. In water which is served warm...
Uniforms & protective clothing
“More of protective clothing than uniform.” The chef’s uniform consists of the following:
Toque/Headwear
• Keeps the head cool and prevents the hair from falling into...
F & B Service Equipments: Flatware and Hollowware
Flatwares
Flatwares are any equipment that is used to cut or pick food and has a flat surface. The purpose of these types of equipment...
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...
Syllabus Wise Reading Food production 1st sem
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S.No.TopicHoursWeight age01INTRODUCTION TO COOKERY 01 INTRODUCTION TO COOKERYA. Levels of skills and experiencesB. Attitudes and behavior in the kitchenC. Personal hygieneD. Uniforms...
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...
Method of Cooking: Broiling
The cooking process known as broiling consists in exposing directly to the source of heat the food that is to be cooked; that is,...
Methods of Cooking Food: Boiling
Boiling is a moist method of cooking in which foods are immersed in a liquid that is either at or brought to the boiling...
Classical Kitchen Brigade
The Classical Kitchen Brigade
As you learned earlier in this chapter, one of Escoffier’s important achievements was the reorganization of the kitchen. This reorganization divided...
STOCKS in Cookery Food production
Stocks are thin liquids flavored by soluble extracts of meat, poultry, fish, and vegetables. It is a liquid in which meat or meat bones,...
