Cooking Methods
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 […]
Education
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Pastry – Recipe & Types
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
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Soup – Recipes and Types
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
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Hotel Business applications
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
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Sauce – Recipe, Ingredients
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
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Stock – Recipe, Ingredients
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
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Pasta –Types & Recipe
Basic pasta and sauce There are many forms of pasta, most of which can categorized as Italian-style or Oriental. Italian-style pasta is primarily wheat-based. Oriental pasta made from variety of
Pre Preparation of Food
Pre Preparation of Food To be successful in the #FoodService industry, cooks need more that the ability to prepare delicious, attractive, and nutritious foods. They must have a talent for
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Housekeeping in Hotel
Housekeeping in Hotel The housekeeping in hotel is responsible for tidiness, maintenance and upkeepment of the organization. The role of housekeeping is to keep clean, comfortable, and safe house. It
Kitchen Equipment used in Hotels
Kitchen Equipment In early #kitchens the kitchen equipment consisted of an open fire for cooking, which was generally placed on the floor, the fuel being coal, wood, sundried cow dung
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