Veloute
It is made by preparing blond roux and stock and maybe add vegetables, meat then named accordingly to adding items i.e. chicken veloute, fish...
Broth Soup
The broth is a savory liquid made of water in which bones, meat, or vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies,...
Pest control in hospitality industry
Pest control refers to the regulation or management of a species defined as a pest, usually because it is perceived...
KITCHEN ORGANIZATIONAL AND LAYOUT
GENERAL KITCHEN LAYOUT
Kitchen is a busy place and cross-traffic can really hamper the operation. There are certain factors that one needs...
Puree Soup
Many vegetables have starch which used as thickening agent i.e. Potatoes, Cereals, and leguminous plant. but some vegetables do not work as a...