Hospitality Insights
16
Apr
Puree Soup
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By
Amit Kumar
Puree Soup
Many vegetables have starch which used as thickening agent i.e. Potatoes, Cereals, and leguminous plant. but some v...
16
Apr
Definition of standards (Quality & Quantity): Production Control
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By
The term ‘standard’ is synonymous with the phrase ‘what it should be’, standards are aids to management for the control of food and bev...
16
Apr
Uses of Icing – How to make icing flowers Easy Guide
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By
USES OF ICING:
They contribute flavour & richness.Improve keeping quality by forming protective coatings around the cake.Improve...
16
Apr
NON EDIBLE DISPLAYS
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By
In French they are known as “Piece Montée”.Originally a large ornamental item of patisserie used to decorate the table at a banquet or ...
15
Apr
Regional Indian Cuisine
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By
Cuisine and Regional Cookery
the cuisine is a characteristic manner, style or quality of cooking. the cuisine is a style of cooking ...
15
Apr
History of Chinese Cuisine
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History of Chinese Cuisine
China has one of the world’s oldest continuous civilizations. It is thought that some form of organized s...
15
Apr
Network Configuration Hardware (Node & Server)
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By
Network Configuration Hardware
Network configuration is the process of setting a network’s controls, flow and o...
15
Apr
Types of Network
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By
Computer Network Types
A computer network is a group of computers linked to each other that enables the computer to communicate with...
15
Apr
Frequency schedules
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By
FREQUENCIES
This is a crucial aspect to consider is how often each task is to be performed. Frequencies standards & costs are in...