Menu Planning Menu planning means to compose a series of dishes for a meal. Composing a menu is an art and needs careful selection of dishes for the different course, so that each dishes harmonies with others. The planning meals …
Culinary Terms P Pailles: Potato straws. Panada: A thick paste of flour and liquid or flour and butter with a little liquid used to bind together ingredients which would fall apart by themselves. PAN-BROIL: To cook uncovered in a hot …
Culinary Terms D #Dame : The middle slice of a fish. #Dariole : A small cup-shaped mould. #DARNE : Cutting of fish across the bone of a large round fish. #DEGLAZE : To dissolve the thin glaze of juices and …
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 …
Food and Beverage Service Food and beverage service is a growing as well as dynamic industry covering various different scales of job roles. If you are a person who love food and beverage and a passion to learn more about …
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, where it ferments the sugar in the dough to produce …
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 or egg whites. #Whisk :To beat cream or eggs until …
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 – A cold dessert consisting of a ring or basket of …
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. tea.herbs etc..in boiling water. #Ice-Cream – A frozen dessert made …
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 : Partly roasted game made into a rich stew. #SAUTE …
