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 […]
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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 […]
Culinary Terms Q #Quenelles: Forcemeat formed into balls usually with two spoonsand, then poached or fried. Queen of Puddings – A baked dessert popular in nineteenth-century England consistency of a
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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Culinary Terms K 1. #Kebab: Small pieces of meat fixed on a skewer. braised or curried. 2. #Kedgeree: Indian dish of cooked fish. often salted or smoked, with rice, eggs
Food Safety and Hygiene Food Safety and Hygiene are various conditions & measures which are always necessary to ensure safety of various food and beverage items from production to consumption
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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
Culinary Terms O Oat Bran – The coarse outer layer of the oat, removed in the milling process. Oat bran is used in cooking and is regarded as a good
Food and Beverage Sector – Types of Food and Beverage Service Operations Food and Beverage Sector in the hospitality industry provides many career opportunities within the hospitality management field, statistically
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Culinary Terms F 1. #FARCE : Stuffing. 2. Fare: Any kind of stuffing. 3. Fennel: A fragrant herb used for flavouring sauces (saunf). 4. #Fillet : To bone fish, etc..
Culinary Terms B 1. #Baba : A light yeast cake, usually soaked in rum or spirit. 2. BABA: A yeast raised cake, soaked in rum before serving. 3. #BAIN-MARIE :