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...
STORING OF SANDWICHES
Storing Sandwiches
Most sandwiches are perishable goods. Sandwiches which are made up with moist fillings are highly perishable but if they are well covered they...
Use of Herbs and Wine in Cooking
Ideal uses of wine in cooking
THE USES OF WINE IN COOKING:
MarinadesBoth red and white wine are used as marinades for meat. One of the...
CUTS OF HAM, BACON & GAMMON
CUTS OF BACON
Streaky & Flank Bacon
These are used diced for soups or to add flavour to stews.
For Boiling & Stewing
All cuts are suitable. but...
Pate, How to make Pate?
Let us know about waht is a pate and How to make Pate the best and easy way.
What is Pate?
A PATE is distinguished from a...
Condiments & Spices ( Introduction, Role of Spices, Uses)
Condiments & Spices
Introduction to Indian food
Think of India and one of the first things that come to mind is its diversity. A large country,...
Ideal uses of herbs in cooking
THE USE OF HERBS IN COOKING:
Herbs have many uses in the kitchen. Herbs are the most frequently used ingredient for flavouring food. Apart...
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...
YIELD TESTING
YIELD TESTING
Most foodservice products are delivered in the AP or As Purchased state. This refers to the weight or count of a product, as delivered to the foodservice...
MOUSSE & MOUSSELINE
MOUSSE
The cold mousse is a delicacy that is sure to delight the eye and please the palate as well. A mousse can be defined...
