Garnishes     Croutons              Dices or other shapes made from bread, pastry, toast.    Vegetables          Cut in various sizes, shapes-round slices, juliennes, dices of spring printaniere vegetables. ...

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...

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...

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...

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...

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...

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...

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...