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Stages in the Wash Cycle

The basic laundering operation is a physical-chemical process which utilizes four major factors which determine the quality of textiles being laundered. The four factors...

KITCHEN ORGANIZATIONAL AND LAYOUT

KITCHEN ORGANIZATIONAL AND LAYOUT GENERAL KITCHEN LAYOUT Kitchen is a busy place and cross-traffic can really hamper the operation. There are certain factors that one needs...

Sewing Room Activities and Areas to be provided

The sewing room is essentially a part of linen room operations and may be located in the linen or uniform room or serve both...

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...

2nd Sem | Food Production | Solved Papers | 2015-16 | 2nd Sem

Q.1 (a) List the difference between Broth and Bouillon. BrothBouillonBroth is the liquid that remains after meat or vegetables have been cooked in water. It...
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ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

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

Organization of Banquet Department

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Banquet organization structure             ...

Types of Meringues

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

Additives and preservatives used in Ice-cream manufacture

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

Ice Sculptures

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Ice Sculptures The Ice sculpture is the highlight of any...