Cream Soup
Cream Soup
It is a composition of a puree of vegetables, meat, fish, or poultry, thickened with bechamel sauce or given a cream finish.
Milk is...
CHOUX PASTRY
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...
Types Of Menu
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...
Cuts of Fish, Classification of Fish and Cooking of Fish
CLASSICAL CUTS OF FISH
Fillet ( Le filet ) :
This cuts of fish is a side of a whole fish, cut and obtained after...
Broth Soup
Broth Soup
The broth is a savory liquid made of water in which bones, meat, or vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies,...
Difference between Table hote menu and ala carte menu
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...
Bisque Soup
Bisque
It is shellfish puree soups, thickened with rice or cream. It is passed and garnished with dices of the sea-food. Bisque is a smooth,...
Receiving Area layout
GENERAL FLOW PATTERN OF RECEIVING AREAS LAYOUT
RECEIVING AREA
Receiving area is a place where the goods are received into the hotel. This place is...
KITCHEN ORGANIZATIONAL AND LAYOUT
KITCHEN ORGANIZATIONAL AND LAYOUT
GENERAL KITCHEN LAYOUT
Kitchen is a busy place and cross-traffic can really hamper the operation. There are certain factors that one needs...
Layout of Service & Wash up
SERVICE AND WASH-UP AREA
The Service Area is situated between the kitchen and the restaurant and has the following functions.
Cleans dirty equipment corning from the restaurant...
