Food Production Sem 2

Cuts of Fish, Classification of Fish and Cooking of Fish

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

Soups

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

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...

Receiving Area layout

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...

Chowder Soup

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...
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Andhra Pradesh Cuisine (Telugu Cuisine)

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

ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

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

Organization of Banquet Department

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Banquet organization structure             ...

Types of Meringues

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

Additives and preservatives used in Ice-cream manufacture

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