Food Production Sem 2

CLASSICAL CUTS OF FISH Fillet ( Le filet ) : This cuts of fish is a side of a whole fish, cut and obtained after...

Soup is a liquid dish typically made by combining ingredients such as vegetables, meat, or grains in a pot with water or stock, and...

CHOUX PASTRY HISTORY:It was invented by the French chef Antonin Carême. The name comes from the French for cabbage, chou, because of the characteristic shape...

GENERAL FLOW PATTERN OF RECEIVING AREAS LAYOUT    RECEIVING AREA Receiving area is a place where the goods are received into the hotel. This place is...

ChowderIt is a thickened with potatoes and not strained and based on sea-food soups and finishing with milk or cream.Chowder originated from the USA...