Method of Cooking: Poaching

Poaching is a moist method of cooking in which food is placed in liquid which is brought to and maintained at, a temperature just...

Egg Cookery

Introduction to Egg Cookery An egg is a nutritious alternative source of protein to ovavagens. It is packed with a lot of protein and other...

Personal hygiene in Kitchen

Personal hygiene in Kitchen Most of the food-borne disease is caused by bacteria, spread by food workers or handlers. Hence the first step in preventing...

SAUCES

Sauces are the next most important part of the French & continental cuisine. These sauces can be derived from stocks by using different thickening...

Method of Cooking: Broiling

The cooking process known as broiling consists in exposing directly to the source of heat the food that is to be cooked; that is,...

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Andhra Pradesh Cuisine (Telugu Cuisine)

Andhra Pradesh Cuisine (Telugu Cuisine) INTRODUCTION  The Andhra Pradesh cuisine is...

ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD &...

Organization of Banquet Department

Banquet organization structure             ...

Types of Meringues

There are three types of meringue; their differences lie...

Additives and preservatives used in Ice-cream manufacture

 As ice creams move down the scale from premium,...