Cuisine and Regional Cookery cuisine is a characteristic manner, style or quality of cooking. cuisine is a style of cooking characterized by distinctive ingredients, techniques & dishes, and usually associated with a specific culture or geographic location. Indian #Cuisine : …
Culinary Terms Q #Quenelles: Forcemeat formed into balls usually with two spoonsand, then poached or fried. Queen of Puddings – A baked dessert popular in nineteenth-century England consistency of a layer of breadcrumbs, milk and egg yolks, spread with strawberry …
Sandwich sandwich is a food consisting of one or more different types of food, such as sliced cheese or meat, vegetables, placed on or between one or more slices of sandwich bread /s. A #sandwich is a perfect balance of …
Vegetable In daily usage, vegetable is a part of a plant that is consumed by us as food and as part of savory meal. The term of vegetable is some times arbitrary & also largely defined through various culinary and …
Cooking Methods Foods can be cooked in fat, water, air or steam. These are known as cooking media. There are two general types of cooking methods :dry heat and moist heat. Dry-heat cooking methods are those using air or fat. …
Pastry Most kinds of pastry are made with a combination of flour, fat and a liquid to bind. The texture, flavour and colour of the resulting pastry will vary tremendously depending on the proportions and type of ingredients used. Main …
Soup – Recipes and Types Soup is a liquid food consisting of meat, sea-food, vegetable, cereals, poultry etc. They plan an important role on the menu and are regarded as appetizer as they stimulated the appetite for the heavier food …
Business applications – Hotel Computer Applications Business applications refers to any application that is important to running business. Business applications can range from large line-of-business systems to specialized tools. Consider all the applications that run on either client computers or …
Sauce – Recipe, Ingredients Sauce is a flavour cooked usually thickens liquid used to season other food. It adds to richness, moisture, flavour, colour and brightness also. A sauce is a liquid which has thicken with– Roux Starch Beurre manie …
Stock – Recipe, Ingredients For the culinarian, stock means “a liquid in which meat, fish, or vegetables are simmered.” It is the basis for soup, sauce, gravy, or stew. Although specified and stated differently, stock in the kitchen serves the …
