Classification of fruits
Classification of fruits Fruits can be divided into the following groups: Tree and Stone Fruits: Include all apples, apricots, cherries, peaches, pears, plums, etc.Citrus Fruits : Include grapefruits, lemons, limes, mandarins, oranges, etc.Soft Fruits and Berries: Include blackberries, blackcurrants, blueberries, gooseberries, mulberries, raspberries, redcurrants, strawberries, etc.Exotic Fruits: Include bananas, cranberries, dates, figs, grapes, guavas, kiwi fruit, lychees, mangoes, mangosteens, […]
14 Different Cuts of vegetables the Gudiebook
Cuts of vegetables It is very important for a chef to know the different cuts of vegetables and the types of cuts of vegetables. This is very basic knowledge for a chef and a chef should be well aquainted with all different cuts of vegetables. No worries even if you don’t remember them or just […]
VEGETABLE AND FRUIT COOKERY
Cooking is incomplete without fruits and vegetables. A variety of fruits are available in India. We have the king of fruits – the Mango, which is the pride of our nation. Apart from mangoes and their varieties a lot of different fruits are available here, such as apples, grapes, bananas etc. Fruits can be had […]
Cutlery : F & B Service Equipment
Cutlery cutlery implies implements used for cutting and eating food. It includes knife, fork and spoon. There are different types of knives, forks and spoons. A complete cutlery set may include butter knife, soup spoon, seafood fork etc. Knife Different knives are designed to serve specific tasks. Choosing the right knife makes it easier to […]
Methods of Cooking Food: Boiling
Boiling is a moist method of cooking in which foods are immersed in a liquid that is either at or brought to the boiling point. This liquid may be water stock, milk or court bouillon. Table of Contents Heat Transfer Techniques Associated With Boiling Advantages Disadvantages Safety Rules Heat Transfer Heat is conducted through the […]
Method of Cooking: Poaching
Poaching is a moist method of cooking in which food is placed in liquid which is brought to and maintained at, a temperature just under boiling-point (650 to 900°C). The cooking liquid may be water, milk, stock, wine, or court bouillon Heat Transfer Conduction: In conduction, the heat flow is within and through the body […]
Egg Cookery
Introduction to Egg Cookery An egg is a nutritious alternative source of protein to ovavagens. It is packed with a lot of protein and other energy-giving nutrients.Initially, eggs were treated as non-vegetarian in nature, but today science has proved that unfertilized eggcan be treated as vegetarian. Egg cookery is very vast by itself. Eggs are […]
Personal hygiene in Kitchen
Personal hygiene in Kitchen Most of the food-borne disease is caused by bacteria, spread by food workers or handlers. Hence the first step in preventing food-borne disease is good personal –hygiene. Do’s for Personal Hygiene in Kitchen • Bath or shower daily.• Wear clean uniforms and aprons.• Keep hair neat and clean. Always wear a […]
SAUCES
Sauces are the next most important part of the French & continental cuisine. These sauces can be derived from stocks by using different thickening agents. Sauces are capable of adding variety to the dishes by imparting color, flavor, texture and even drama to a great extent. Sauces are of different types. They vary by way […]
Method of Cooking: Broiling
The cooking process known as broiling consists in exposing directly to the source of heat the food that is to be cooked; that is, in cooking it over or before a clear bed of coals or a gas flame. The aim of broiling is to retain the juices of food and develop flavor.As it is […]