Meat
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....
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,...
Different Masala used in Indian Cookery
Indian Masalas
The Dry Masalas (powdered Spice mixes or curry powders) are used to flavor lentils, vegetables, seafood, and meat. The ingredients are roasted over...
Garnishes and accompaniments
Garnishes
Croutons Dices or other shapes made from bread, pastry, toast. Vegetables Cut in...
Veloute Soup
Veloute
It is made by preparing blond roux and stock and maybe add vegetables, meat then named accordingly to adding items i.e. chicken veloute, fish...
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...
What is Cured Meat ?
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...
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...
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...
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...
