Pastry – Recipe & Types
Pastry Most kinds of pastry are made with a combination of flour, fat and a liquid to bind. The texture, …
butter
Culinary Terms H
Culinary Terms H 1. #Haggis: A kind of bag pudding. made in Scotland. from liver. sheep’s head. etc.. finely minced …
Culinary Terms O
Culinary Terms O Oat Bran – The coarse outer layer of the oat, removed in the milling process. Oat bran …
Culinary Terms L
Culinary Terms L 1. Langoustine: A small variety of spiny lobster. 2. Larding:To place strips of fatty substance such as …
Culinary Terms C
Culinary Terms C 1. CANAPE: Small pieces of fried or toasted bread topped with a variety of appetizers. 2. Canapes …
Milk & Milk products
Milk and milk products A dairy product is food produced from the milk of various mammals. A production plant where …
French Classical Menu
17 Course of French Classical Menu Here in this article we will discuss detailed 17 Course of French Classical Menu …
Culinary Terms G
Culinary Terms G #BNG #BNGKolkata #HotelManagement #Food #CulinaryTerms #Galantine: Cooked meat that has been boned. pressed into a mould with …
Menu Accompaniments Table Setup
Menu Accompaniments Table Setup Menu accompaniments table setup in restaurants are mostly depending on the Food and beverage menu and …
Culinary Terms M
Culinary Terms M 1. Macaroni: An Italian pasta made of flour forced through a tube. 2. Macaroons.: Small cakes made …
