Bsc Food Production Notes sem 5

Classification of Herbs

CLASSIFICATION OF HERBS: Herbs are classified in many ways. Some of them are: According to the usageAccording to the active constituentsAccording to the period of life According...

LARDER CONTROL

LARDER CONTROL If the larder is to be run efficiently and economically ,it is essential that the chef Garde Manger should exercises strictest possible control...

Use of Herbs and Wine in Cooking

Ideal uses of wine in cooking THE USES OF WINE IN COOKING: MarinadesBoth red and white wine are used as marinades for meat. One of the...

Types of Galantine & and how it is made

What is GALANTINE ? A galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold,...

Dry and Wet Masalas

Dry Masala Dry masalas are those which are in their dry form and no additional liquid component is added to them. These masalas may be...
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