Appetizers Classification
Appetizers Classification
Appetizers are generally finger foods usually served prior to a meal, or in between mealtimes, and are also called hoes oeuvres, antipasti, or...
Preparation of mousse
Preparation of mousse
Mousses have 3 basic components –1. BASE – can be a meat, fish, cheese or vegetables. The base provide flavor, color, body and...
Time and Motion study in House Keeping operations
Time and motion study in housekeeping operations:
Extensive research in the form of time and motion studies to analyse work methods has helped the industry...
Banquet Menu
Banquet Menu
The Banquet Sales coordinator coordinates with the Chef to prepare a choice of two table d’hôte menus or give suggestions for a buffet....
Parts of Sandwich- PDF Included
In this post we will be looking at : Parts of Sandwich, Types of Sandwich Fillings, Selection of Sandwich breadA sandwich is a food typically consisting...
Objectives of Financial Management
Objectives of Financial Management
The financial management is generally concerned with procurement, allocation and control of financial resources of a concern. The objectives can be-
To...
QUENELLES, PARFAITS, ROULADES
QUENELLES
Quenelles are products that are made out of forcemeat as well. The forcemeat in this case is fish and is made out of a...
SAUSAGE
A. INTRODUCTION TO CHARCUTIERIE :
INTRODUCTION : In French , the word characteristic is derived from chair cuite, meaning cooked meat. It usually centers around...
Types of trolleys used in Gueridon service
Types of trolleys
There are many types of trolleys used in restaurants practicing gueridon service. The design, equipment required, and layout of the trolley depends...
Ice Sculptures
Ice Sculptures
The Ice sculpture is the highlight of any buffet, and its focal point. Ice can be carved into any shapes, size or figure...
