1st Sem F & B Service Notes
If Viewing in Mobile Consider Switching to Request Desktop View For Good View of this Chart. You can refer to this if you don't...
Cuts of Fish, Classification of Fish and Cooking of Fish
CLASSICAL CUTS OF FISH
Fillet ( Le filet ) :
This cuts of fish is a side of a whole fish, cut and obtained after...
What is Cured Meat ?
What is curing or cured meat?
A very ancient technique of preserving mainly pork, certain types of fish by using salt which is sometimes followed...
Meat
MEAT
By the word meat we mean the body tissues of animals that can be eaten as food, anything from frog legs to calves brains....
Laminated pastry
LAMINATED Pastry DoughLaminated dough consists of alternative layers of puff margarine, butter, lard or even oil and soft pliable dough. This is done by...
CHOUX PASTRY
CHOUX PASTRY
HISTORY:It was invented by the French chef Antonin Carême. The name comes from the French for cabbage, chou, because of the characteristic shape...
Difference between profit maximization vs wealth maximization
Wealth maximization vs profit maximization difference between wealth maximization and profit maximization
Profit Maximization (Traditional Approach)
Profit maximization is the main aim of any business and...
Syllabus Wise Topics Housekeeping Sem 2
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TopicHours WeightageROOM LAYOUT AND GUEST SUPPLIESA. Standard rooms, VIP ROOMSB. Guest’s special requests415%AREA CLEANINGA. Guest roomsB. Front-of-the-house AreasC. Back-of-the...
KERALA CUISINE
KERALA CUISINE
INTRODUCTION
The cuisine of Kerala is linked in all its richness to the history, geography, demography and culture of the land. Since many of...
CUISINE OF KARNATAKA- IHM Notes
CUISINE OF KARNATAKA
INTRODUCTION
Karnataka is a state which has a variety of cuisines grounded on traditional and special dishes of every community, The taste, flavor...
