A. INTRODUCTION TO CHARCUTIERIE :
INTRODUCTION : In French , the word characteristic is derived from chair cuite, meaning cooked meat. It usually centers around...
Larder Or Larder Kitchen Definition
Larder Kitchen or the Garde Manger is the department in the hotel that is responsible for storage of perishable foods...
TALLOW WORK:
Patterns and sculptures made with animal fat creating an eye- catching tallow piece is always time consuming, and should be planned well in...
FORCEMEATS
The term Forcemeat or farce, is used to describe the basic mixture that needs to be prepared in order to produce charcuterie products.
The word...