Egg Cookery

Introduction to Egg Cookery An egg is a nutritious alternative source of protein to ovavagens. It is packed with a lot of protein and other...

Accents, Orthographic signs & Punctuation : French

ACCENTS There are 5 French accents: the cédille Ç,the accent aigu é,the accent circonflexe â, ê, î, ô, û,the accent grave à, è, ùand the accent...

Services in Banquet

Banquet service  Traditionally banquet services are of two types-buffet and sit-down. In the buffet-style, guest serves themselves from a food display table. They stand or...

Introduction to Chinese foods

Chinese cooking is probably the biggest techniques of cooking, it has an extended historical past, and is one particular from the Chinese cultural treasures....

Old World Wines- Portugal

Official Wine Categories DOC or DOP At the top level of the European wine hierarchy, Portugal has 31 DOCs/DOPs. At the moment, both of these terms...

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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,...