Bsc Semester 2

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...

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...

Links will be updated soon :) TopicHours WeightageROOM LAYOUT AND GUEST SUPPLIESA. Standard rooms, VIP ROOMSB. Guest’s special requests415%AREA CLEANINGA. Guest roomsB. Front-of-the-house AreasC. Back-of-the...

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

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

Puree Soup  Many vegetables have starch which used as thickening agent i.e. Potatoes, Cereals, and leguminous plant. but some vegetables do not work as a...

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...

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,...

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...

Soup is a liquid dish typically made by combining ingredients such as vegetables, meat, or grains in a pot with water or stock, and...