CULINARY TERMS

CULINARY TERMS 1.  ABATS-  Meat items such as offal’s, heads, hearts, liver, kidneys, etc.2. AIGULETTES-Thin strips of the fish, breast of poultry, cut lengthwise. 3. AGING –To...

Origin of Modern Cookery

A HISTORY OF MODERN FOOD SERVICE The value of history is that it helps us understand the present and the future. In foodservice, knowledge of...

Method of Cooking: Grilling

Grilling is a fast, dry method of cooking that uses the intense heat radiated by an electrical element, gas flame, or glowing charcoal. The...

Slips and falls

On the surface The slip resistance of floor materials has received considerable attention from safety professionals. This is because every flooring material has advantages and...

Application Software in Computer

Application Software Application software is a program or group of programs designed for end users. These programs are divided into two classes: system software and...

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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,...