COMMON TERMS USED IN THE LARDER & LARDER CONTROL

COMMON TERMS USED IN THE LARDER & LARDER CONTROL Aging: Holding meats in coolers under controlled conditions to allow natural tenderizing to take place. AP required: As-purchased amount...

MOUSSE & MOUSSELINE

MOUSSE The cold mousse is a delicacy that is sure to delight the eye and please the palate as well. A mousse can be defined...

Jelly Logo

BUTTER AND MARGERINE CARVINGS Very often in place of tallow, butter and margarine is used to produce center pieces. Margarine is the preferred medium as...

Ideal uses of wine in cooking

Ideal uses of wine in cooking Wine is used in Soup making The taste & flavour of the soup is considerably enhanced by the addition of...

Salt dough

SALTILLAGE Basic Salt Dough for Sculptures 1 cup cold water 1 cup corn starch 2 cups warm popcorn salt. Combine the water and cornstarch. Mix well over medium heat,...

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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,...

Ice Sculptures

Ice Sculptures The Ice sculpture is the highlight of any...