CLASSIFICATION OF SAUCE Sauces may be classified in several ways.  Here is one system. By serving temperature warm or coldBy flavor: blandness or piquancyBy acidityBy sweetnessBy colorBy base: neutral or meat. In general, Sauce can be classified...

The summary of all accounts dealing with transactions relating the revenue and expenses is termed as profit account. The account is termed as statement wherein information is accumulated relating to the item giving information...

METHODS OF FOOD PRESERVATION Uses of low temperature (refrigeration, chilling freezing)Uses of high temperature (pasteurization, boiling, canning)Dehydration (drying under the sun, mechanical drying, freeze drying, smoking) FermentationIrradiationChemical preservatives Class I preservatives / natural preservativesClass II preservatives /...

Previous year Solved Paper 2015-2016 | Financial Management | Ihm notes | sem 5 | NCHM JEE Q.1. From the following Balance Sheet of M/s. XYZ Co. Ltd. for the period 31st March 2013 and...

What is Kitchen Stewarding ? Kitchen stewarding is the backbone of any restaurant.  A kitchen steward would be responsible for cleaning and organizing dishes, taking stock of inventory, maintaining hygiene and quality in the kitchen...

Frying is a quick method of cooking food in hot oil or fat but requires care and attention to produce satisfactory results. Frying gives food a good flavor and color. Methods of Frying Four different methods...

 Techniques used in pre-preparation: Raw materials used in food production are mostly natural products. They are available in various shapes and weights. For example, no two potatoes or onions will be the same in size,...

Types of plastic:– Thermosetting PlasticThermoplastic. Thermosetting Plastic These are strong, hard plastics and not softened by heat. These are used to produce plastic laminates. Plasic laminates are made by subjecting layers of paper impregnated with plastic resin...