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 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...
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,...
Uses of Chaud Froid
Uses of Chaud Froid
Galantines, timbales, terrines, whole or smaller joints of poultry and ham are some of the products that can be coated with...
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...
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...
Preparation of mousseline
Mousseline
Mousseline style is the fourth type of farce. The most distinctive characteristic of this method is the type of fat that is used in its...
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...
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,...
Indian condiments and Spices
Indian Condiment & Spices Hindi & English Name With Their Uses In Kitchen
1. Ajowan ...
