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Food production notes 2nd Sem Syllabus

S.No.TopicHoursWeight age01 SOUPSA. Basic recipes other than consommé with menu examples• Broths• Bouillon• Puree• Cream• Veloute• Chowder• Bisque B. Garnishes and accompanimentsC. International soups0210%02 SAUCES & GRAVIESA. Difference between sauce and gravyB. Derivatives of mother saucesC. Contemporary & Proprietary0310%0303...

Layout of a laundry

When planning the layout of a laundry, consider the workflow and wherever possible ensure that the plan does not hinder the smooth flow of...

WHAT IS LIQUEUR (PRODUCTION PROCESS AND HISTORY)

WHAT IS LIQUEUR Liqueurs are flavored and sweetened spirits having high alcoholic wecontent. Liqueurs are offered in small quantities as digestives at the end of...

Handling Check Ins and Registration in hotel hotel front office

Guest Registration or making registration in hotel rooms are sole responsibility of hotel front office. During room booking front office collect guest information and...

Derivatives of mayonnaise sauce

Derivatives of mayonnaise sauce This delicious sauce is used in salads, sandwiches and as a part of other sauces. It can be varied by using...
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