Factors affecting the stability of Meringues

The speed of whisk, length of time whisking, cleanliness of egg (i.e. no yolk), state of the bowl (e.g. needs to be clean and...

Introduction to Fidelio Software (With Ultimate User manual)

Introduction to Fidelio Software Fidelio is a complete integrated system package designed to achieve maximum efficiency of the hotel. This PMS is produced in Munich,...

CULINARY TERMS

CULINARY TERMS 1.  ABATS-  Meat items such as offal’s, heads, hearts, liver, kidneys, etc.2. AIGULETTES-Thin strips of the fish, breast of poultry, cut lengthwise. 3. AGING –To...

Origin of Modern Cookery

A HISTORY OF MODERN FOOD SERVICE The value of history is that it helps us understand the present and the future. In foodservice, knowledge of...

Departmental Accounting, Methods Advantage and disadvantages

Why do we prepare Departmental Accounting ? Now, say, for example, there is a retail store that contains different sections, if clothing bags, Footwear beauty...

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Andhra Pradesh Cuisine (Telugu Cuisine)

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

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,...