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...
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...
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...
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...
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...
SAUSAGE
A. INTRODUCTION TO CHARCUTIERIE :
INTRODUCTION : In French , the word characteristic is derived from chair cuite, meaning cooked meat. It usually centers around...
NON EDIBLE DISPLAYS
In French they are known as “Piece Montée”.Originally a large ornamental item of patisserie used to decorate the table at a banquet or a...
Preparation of Quenelles, Parfaits and Roulades
Preparation of Quenelles
A variety of different fish can be utilized to prepare quenelle. Shellfish is not very popular to make quenelles, but fleshy fish...
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...
Dry and Wet Masalas
Dry Masala
Dry masalas are those which are in their dry form and no additional liquid component is added to them. These masalas may be...
