Culinary Terms G #BNG #BNGKolkata #HotelManagement #Food #CulinaryTerms #Galantine: Cooked meat that has been boned. pressed into a mould with jelly and served cold. 2. Galette: A large quoit made from puff pastry or short pastry. #Garnish : To decorate …
New Hotel Trends Worldwide Concepts A good clean room with proper service — that is the least one expects while staying in a hotel. But there are some unusual ones that go beyond one’s expectations and compel you to travel …
Stains and stain removal agents for Hotel House Keeping A stain can be defined as spot or localized dislocation left on the fabric by the reaction with or absorption of foreign substance. General procedure of stain removal Follow the steps …
Culinary Terms E #Eclair : Choux pastry filled with custard or creamand coated with chocolate. #EMINCE : Cut fine. #Entree : A dish served in the first part of a dinner, usually a less formal meal. #Entremets : Hot or …
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 together. CONTINENTAL BREAKFAST The traditional Continental BF consisted simply of …
Kitchen Layout #Kitchen #KitchenLayout #BNGHotelManagement #HotelManagementKolkata The way in which the parts of kitchen in a hotel is arranged, called kitchen layout. A kitchen layout should be designed to have a “triangle flow” from the refrigerator to the sink and …
Principles of food storage Here in this article we will discuss about food storage principles and various related topic on dry food, freezer, refrigerator temperature, hot food handling, cleaning and sanitizing, dishwashing, kitchen utensils and equipment, rodent and insect control, …
Culinary Terms H 1. #Haggis: A kind of bag pudding. made in Scotland. from liver. sheep’s head. etc.. finely minced and mixed with oatmeal, herbs. etc. 2. #Hash : A made-up dish of meat that has been diced or minced. …
