HACCP (Basic Principle and implementation)
Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food. Hazard Analysis and Critical Control Points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs […]
STOCKS in Cookery Food production
Stocks are thin liquids flavored by soluble extracts of meat, poultry, fish, and vegetables. It is a liquid in which meat or meat bones, fish or fish bones and various vegetables have been cooked to extract flavor. ‘Fonds de cuisine’ is akitchen stock. Stocks are nutritious, strongly flavored liquids. They are important foundation liquids that […]
Floor finishes : Composition, Care and Cleaning of different surfaces
Considerations before choosing a floor:- Will there be heavy wear? Is area subject to moisture? Does the floor need to be sound barrier? How easy is it to clean & maintain? To what degree floor need to be slip resistant? Can it cause allergies or asthma? How durable is the product? Is it suitable for […]
Allocation of Work – Job Description, Duty Rosters in Kitchen Organisation
Job Description of various roles in kitchen:- For Duty Roaster jump to the end of this post. CHEF DE CUISINE (HEAD CHEF) The Chef de Cuisine in the large establishment is much more a departmental manager than a working craftsman. He is selected for his organizing and executive abilities than for his culinary skill. Though […]
Distribution and Controls ; Cleaning Agents
Issuing of the cleaning agents can be done in the following ways: Requisition: each peripheral storage area will have a requisition book with forms in triplicate. Every time good are required, the person responsible for the storage area will complete the form and sign it. The top copy of this form will then be taken […]
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 like cod is ideal. Quenelles can be served hot with a suitable sauce as the fish course on the menu. Quenelles also feature as a starter for luncheon or even […]
Types of Channel
Channel A Channel can take many forms, including ones suitable for storage which can communicate a message over time as well as space. A connection between initiating and terminating nodes of a circuit. A single path provided by a transmission medium via either physical separation, such as by multi pair cable. Types of Channel Fiber […]
Bisque Soup
Bisque It is shellfish puree soups, thickened with rice or cream. It is passed and garnished with dices of the sea-food. Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish. Bisque is a method […]
Theory of Cookery PDF | Free Hospitality Books Collection
Theory of Cookery PDF Theory of Cookery Krishna Arora PDF explains the techniques and technologies involved in cooking food. It explores cooking as a chemical process that involves the blending of various ingredients in the right proportions to produce a finished product, namely a dish that is ready to eat. It explores the various cuisines, […]
Basics Of MS-DOS (Internal & External Commad)
DOS Commands DOS Commands are instructions to perform tasks on files and directories very useful to Windows users. DOS commands are case insensitive. And as you already know, file is the area where we store group of information or data, and collection of group of files is called a directory. In MS-DOS the file name follow 8dot3 […]