Using Chinese kitchen equipment is not as terrifying as some people may think. Although some equipment may look rather unusual, these tools help tremendously in the preparation of some of the most delicious Chinese...

TYPES OF BUDGET 1- MASTER BUDGET – A master budget is a comprehensive projection of how management expects to conduct all aspects of business over the budget period, usually a fiscal year. Most master budgets...

Implementation and Review of Internal Control The internal control is all the more important in the hospitality industry. In normal business houses; the sale is carried out for a limited period of eight to ten...

Many chefs use ratios to help them remember the basic proportion of the ingredients used in stock making. Bones: 50% Mirepoix: 10% Water: 100% However, given here is a more detailed ratio of the ingredients used. INGREDIENT PROPORTIONS: For 4...

Aspic and Gelee play an important part in the preparation of many cold dishes that are Prepared in the Grade Manger. The glistening coating or the sparkling bases help to highlight the dishes that...

Garnishes     Croutons              Dices or other shapes made from bread, pastry, toast.    Vegetables          Cut in various sizes, shapes-round slices, juliennes, dices of spring printaniere vegetables. ...

Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food. Hazard Analysis and Critical Control Points or HACCP is a systematic preventive approach to food safety...

Stocks are thin liquids flavored by soluble extracts of meat, poultry, fish, and vegetables. It is a liquid in which meat or meat bones, fish or fish bones and various vegetables have been cooked...