Culinary Terms J
Culinary Terms J #Jardiniere : Garnish of vegetables. #Julienne: Food cut into long strips. A clear soup of this name contains finely-shredded vegetables. #JULIENNE: To cut vegetables, fruits, or cheeses […]
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Sausage and Salami
Sausage and Salami Salami is a type of cured sausage consisting of fermented & air dried meat, mostly chicken, beef or pork. Sausages are fresh, raw, unaged, and have few
Left Luggage Procedure
Left Luggage Procedure The term ‘Left Luggage’ refers to luggage left by a guest who checks out of the hotel but wishes to take his luggage later. The left luggage
Beef and Veal
Beef and Veal Beef is the meat from bovines, especially domestic cattle. Fresh beef has cream-colored fat and bright red meat. The best beef is marbled with fine strands of
Breakfast | Types | Importance
Breakfast Breakfast is the breaking of the fast after a long night sleep served in every hotel restaurants sometimes only as breakfast or as branch which is breakfast and lunch
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Mutton and Lamb
Mutton and Lamb The terms #lamb, hogget or #mutton are names for the animals or meat of a domestic sheep. The meat of a sheep a year old or ‘
Pork –Recipes & Cooking
PORK –Recipes & Cooking Pork is the meat from the domestic pig (Sus scrofa). It is one of the most commonly consumed meats worldwide. Pork is eaten in various forms,
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Standardized Recipes
Standardized Recipes Standardized recipes are one that “has been tried, adapted, and retried several times for use by a given food service operation and has been found to produce the
Meat –Types & Recipes
Meat –Types & Recipes In basic food preparation, meat is generally considered to be the flesh of any animal and includes beef, veal, lamb, and pork along with poultry, fish,
Alcoholic Beverages |Types | Brands
Alcoholic Beverages Alcohol is a volatile, mobile, colourless fluid with an ethereal odour, obtained by fermenting a liquid containing sugar, the strength of which can be further increased by distillation.
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