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,...
Bouillon Soup
Bouillon
Bouillon is the French word for broth, this name come from the verb “bouillir”, meaning to boil. Bouillon (/ˈbuːjɒn/) is a Haitiansoup. This name comes...
Function of menu
Menu is a very important tool for the operation of any food and beverages service operations. It serves various functions:
Information devise to customers –...
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...
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...
Soups
Soup is a liquid dish typically made by combining ingredients such as vegetables, meat, or grains in a pot with water or stock, and...
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...
Garnishes and accompaniments
Garnishes
Croutons Dices or other shapes made from bread, pastry, toast. Vegetables Cut in...
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...
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...
