SALTILLAGE Basic Salt Dough for Sculptures 1 cup cold water 1 cup corn starch 2 cups warm popcorn salt. Combine the water and cornstarch. Mix well over medium heat, stirring constantly, to a very thick paste. Knead 2 cups...

Styles in flower arrangement generally fall into two broad classifications: Line and Mass Line Restraint is used in the amount of plant material so that lines can be seen clearly A lot of space is used within...

Records Maintained: The different registers and records maintained in this department are: 1. Log Book – to maintain daily information of the department2. Duty Roster Chart – to distribute the manpower efficiently and mentioning off days.3....

What Are Government Jobs After Hotel Management ? In the Indian Community almost all moms and dad thinks that hotel management is The profile That offers only private jobs, but the reality is Hotel management...

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 MEAT COOKERYA. Introduction to meat cookeryB. Cuts of beef/vealC. Cuts of lamb/muttonD. Cuts of...

LARDER EQUIPMENT 1. MINCING MACHINE AND FOOD PROCESSORS · These two machines have an important function in the larder. The mincer is used for the mincing of raw meats for sausages, hamburgers, meat loaves, mincing of...

When planning the layout of a laundry, consider the workflow and wherever possible ensure that the plan does not hinder the smooth flow of operations. To reduce turnaround time between loads, ease of loading...

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 the meal. To generate liqueurs, the following cornerstones are needed: Spirit Sweetening agents Flavoring...