Difference Between Mousse and Mousseline
Difference Between Mousse and Mousseline
Mousse:
A mousse is soft prepared food that incorporates air bubbles to give it a light and airy texture. It can...
Difference between ASPIC and GELEE (Definition)
Aspic and Gelee play an important part in the preparation of many cold dishes that are Prepared in the Grade Manger. The glistening coating...
Tallow sculpture
TALLOW WORK:
Patterns and sculptures made with animal fat creating an eye- catching tallow piece is always time consuming, and should be planned well in...
Chaud froid
CHAUD FROID
Chaud froid, translated literally means hot – cold. This name refers to the fact that the sauce is cooked and is applied hot,...
DUTIES & RESPONSIBILITIES OF LARDER CHEF
Larder Or Larder Kitchen Definition
Larder Kitchen or the Garde Manger is the department in the hotel that is responsible for storage of perishable foods...
BRINES, CURES & MARINADES (TYPES, METHODS & USES)
BRINES
A wet cure is also called a brine, although brine literally means a salt solution.
Brining is also a method of curing and preservation...
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...
Difference between Icings & Toppings
Frosting is a thick and opaque mixture used for topping and covering the outside (and sometimes filling the inside) of cakes. All frostings may be...
Equipment found in the larder
LARDER EQUIPMENT
1. MINCING MACHINE AND FOOD PROCESSORS
· These two machines have an important function in the larder. The mincer is used for the mincing...
The Ultimate Guide to Sandwiches PDF Included
If looking for the Sandwiches pdf please go to the bottom of the page.
Sandwiches so what are they ?
A sandwich is a food typically consisting of...