Bsc Semester 2

Menu is the list of food and beverages that are available for sale to the customers at any food and beverages selling outlets. It...

Menu is a very important tool for the operation of any food and beverages service operations. It serves various functions: Information devise to customers –...

A Menu is a list of dishes in hotels that are available for sale in a food service outlet or that can be served at...

Table d hote menu A la carte menu Less choice of dishes to customers More choice of dishes to customers All the dishes are priced together as a...

What is silver service ? Silver services it a Food serving style. It is also known by the English service. This form of serving allows dishes to be presented...

CLASSICAL CUTS OF FISH Fillet ( Le filet ) : This cuts of fish is a side of a whole fish, cut and obtained after...

What is curing or cured meat? A very ancient technique of preserving mainly pork, certain types of fish by using salt which is sometimes followed...

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....

LAMINATED Pastry DoughLaminated dough consists of alternative layers of puff margarine, butter, lard or even oil and soft pliable dough. This is done by...

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...