Most flatbread from northern India are unleavened and made primarily from milled flour, usually atta or maida, and water. Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either ghee or butter. In Maharashtra and Karnataka, bread are also made from grains like jowar (Sorghum bicolor),...

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 by smoking and drying. It can be done in two...

The restaurant staff is the front-line staff expected to manage, serve and satisfy clients walking in for food and beverage dining experience at a price. The restaurant staff should be extremely well groomed projecting...

LAMINATED Pastry DoughLaminated dough consists of alternative layers of puff margarine, butter, lard or even oil and soft pliable dough. This is done by rolling the dough into thin rectangle then folding it several...

Objectives of Cost Control To analyze income and expenditure:- In financial accounts, stress is usually placed on the ascertainments of total cost and profit i.e. cost of sales, gross profit. In food cost control, on...

WTO complete laws on FoodDownload

Classification of Cleaning Agents Cleaning agents are classified according to the principle method by which soil or stains are removed from the surface. This will be determined by their composition.The principle classes are: WaterDetergentsAbrasivesDegreasersAcid cleanersOrganic solventsOther...

Sensors and Detectors The hotel industry, because of its very special nature of the business, requires a host of sensors and detectors for reliable, efficient and safe functioning. A number of them are listed below: Different...