Preparation of stock
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 liters of stock Ingredients White Brown Fish Bones 2.5kg 2.5kgs 2kgsMirepoix 500g 500g 250gWater 5lit […]
Classical Kitchen Brigade
The Classical Kitchen Brigade As you learned earlier in this chapter, one of Escoffier’s important achievements was the reorganization of the kitchen. This reorganization divided the kitchen into departments, or stations, based on the kinds of foods produced.A station chef was placed in charge of each department. In a small operation, the station chef may […]
Various Consistencies
Various consistencies Like different textures found in solid foods (which are mentioned above), different ‘consistencies’ are found in liquid foods. Some substances flow readily, others resist flow and some require force or weight application to start a flow. The concept of consistency is closely related to viscosity. Factors affecting the consistency of liquid are – · concentration […]
French terms related to F & B Service
French terms used in restaurants: English French Armchair Fauteuil Ashtray Cendrier Bar counter Comptoir Bill folder Pique note bill Addition Bottle opener Tire bouchon Bottle Bouteille Bread boat Bateau a pain Butter dish Beurrier Butter knife Couteau de table Candle stand Tenant de chandelle Candle Chandelle Caviare knife Couteau a caviar Chair Chaise Champagne cooler […]
Classification of sauces
CLASSIFICATION OF SAUCE Sauces may be classified in several ways. Here is one system. By serving temperature warm or cold By flavor: blandness or piquancy By acidity By sweetness By color By base: neutral or meat. In general, Sauce can be classified under two major heads as follows: Proprietary Sauces : Of the owner, or Held […]
Method of Cooking: Frying
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 of frying are shallow-frying, deep-frying, sauteing, stir-frying, and meuniere. Read each method one by one below. Shallow-Frying This is […]
Techniques used in pre-preparation
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, shape, and weight. No two red pumpkins will be of the same size, shape, and weight. Preparing finished product calls […]
Introduction – classification of vegetable
Vegetables refer to all plants or parts of plants which can be eaten raw, cooked or preserved in some form. Vegetable are of great importance in our diet and especially with regard to the present trend when the people are shifting towards the vegetarian side. These play a very important role in our diet properly […]
Structure of the Catering Industry: A Brief Description
The structure of the catering industry includes both commercial and non-commercial catering establishments. Some of the more popular and common ones are as under: Five Star Hotels These usually have several restaurants, grill rooms, ethnic (Indian, Chinese, Italian, etc. among the most popular), European and coffee shops are included. Service in these hotels is usually […]
Thickening Agents
Thickening agents give body, consistency, and palatability when used. They also improve the nutritive value of the sauce. Flavored liquids are thickened and converted into soups, sauces, gravies, and curries, etc. In other words, binding agents are used to transforming the stocks into sauces. There are various types of thickening agents, which are used in […]