Culinary Terms O
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
Food and Beverage Sector
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
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
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 :
Tea – Types | Countries | Recipes
TEA , Types, Countries & Service The most universally consumed beverage made by infusing the dried leaves of an Asiatic evergreen herb called CAMELLIA SINENSIS. There are two main varieties
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Culinary Terms A
Culinary Terms A 1. A la carte: Each dish is ordered and priced individually. 2. A la diable: The French way of saying “devilled”, or very hot or highly seasoned
Catering Sales Contract Format
Catering Sales Contract Format To ensure consistent programming of catered events Catering Sales Contract is important for any banquet or catering establishment. (HOTEL NAME) CATERING DEPARTMENT GENERAL INFORMATION BILLING AND
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Culinary Terms L
Culinary Terms L 1. Langoustine: A small variety of spiny lobster. 2. Larding:To place strips of fatty substance such as fat bacon on top of lean meat or on the
Types of Food and Beverage Outlets
Types of Food and Beverage Outlets Here in this article we will discuss most commonly found food and beverage outlets like Coffee Shop, Specialty Restaurant, Grill Room, Rotisserie, Bars, and
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Food and Beverage Service Areas
Food and Beverage Service Areas Food and Beverage Service areas includes several ancillary departments or sections with-in Food and Beverage Service department of a hotel or restaurant. Ancillary Departments Introduction:-
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