Culinary Terms Y and Z
Culinary Terms Y #Yeast – A tiny, single-celled organism that multiplies rapidly in warm and moist environments. Bakers yeast is used as the raising agent in various kinds of dough, […]
Education
All Journals and study materials
CULINARY TERMS W
CULINARY TERMS W #Waiewska : Garnish for fish or collops of lobster. slices of truffles. #WHIP : To beat rapidly to incorporate air and produce expansion, as in heavy cream
CULINARY TERMS V
CULINARY TERMS V #Veloute : A rich. creamy smooth sauce. #Vermicelli : A very fine pasta. #Vol-au-uent : Creamed game, meat or fish served in a pastry case. #Vacherin –
Hotel Computer Network
Hotel Computer Network A computer network or data network is a telecommunications network which allows for computer systems to alternate data. In computer networks, networked computing instruments pass knowledge to
Culinary Terms I
Culinary Terms I #BNG #BNGKolkata #HotelManagement #Food #CulinaryTerms #Indienne : A dish served in the Indian manner. Infusion : The liquid extraction derived from steeping a substance such as coffee.
Banquet
What is a Banquet ? Banqueting is the term used to describe the service of special functions in an establishment [ Banquet ] which is separated from the normal dining
CULINARY TERMS S
CULINARY TERMS S #Sabayon : Yolks of eggs and a little water cooked until creamy. #Saffron :The dried stigma of the crocus flower. used for adding colour and flavour. #Salmi
Culinary Terms T and U
Culinary Terms T #Table d’hote: A set meal at a fixed price. #Tartars : A cold savoury sauce with a base of mayonnaise served with fried fish or a meat
Culinary Terms R
Culinary Terms R #Ragout : Well-flavoured thick, well-seasoned and rich stew. #Raising agents:Substances which produce a gas. usually carbon di-oxide. when acted on by heat or other substances, and make
Spices and Herbs
Spices and Herbs Spices and herbs are used in many different ways in the art of cooking they are essential cook’s companion.Different cultures for different countries use different types and
