Bsc Food Production Notes sem 5

Functions of The Larder

Functions of the Larder In the modern day catering business this department has become one of the most important departments, since it is dealing with...

BRINES, CURES & MARINADES (TYPES, METHODS & USES)

BRINES A wet cure is also called a brine, although brine literally means a salt solution. Brining is also a method of curing and preservation...

Preparation of mousseline

Mousseline Mousseline style is the fourth type of farce. The most distinctive characteristic of this method is the type of fat that is used in its...

RESPONSIBILITIES OF THE LARDER SECTION

RESPONSIBILITIES OF THE GARDE MANGER DEPARTMENT 1)    Butchery (including the fish mongery & ecaillage) 2)    Marinated Products SaladsPickled Products – Vegetables, Fruit, Fish and MeatsBrines / Cures – Smoked...

Chaud froid

CHAUD FROID Chaud froid, translated literally means hot – cold. This name refers to the fact that the sauce is cooked and is applied hot,...
1...678...10Page 7 of 10

Latest Articles

Andhra Pradesh Cuisine (Telugu Cuisine)

0
Andhra Pradesh Cuisine (Telugu Cuisine) INTRODUCTION  The Andhra Pradesh cuisine is...

ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

0
Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD &...

Organization of Banquet Department

0
Banquet organization structure             ...

Types of Meringues

0
There are three types of meringue; their differences lie...

Additives and preservatives used in Ice-cream manufacture

0
 As ice creams move down the scale from premium,...