Culinary Terms Q
Culinary Terms Q #Quenelles: Forcemeat formed into balls usually with two spoonsand, then poached or fried. Queen of Puddings – …
HotelManagement
Culinary Terms K
Culinary Terms K 1. #Kebab: Small pieces of meat fixed on a skewer. braised or curried. 2. #Kedgeree: Indian dish …
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 …
Hotel Front Office Audit
Hotel Front Office Audit Since hotels operate 24 hours a day, seven days a week, the front office must regularly …
Culinary Terms F
Culinary Terms F 1. #FARCE : Stuffing. 2. Fare: Any kind of stuffing. 3. Fennel: A fragrant herb used for …
Culinary Terms B
Culinary Terms B 1. #Baba : A light yeast cake, usually soaked in rum or spirit. 2. BABA: A yeast …
Hotels and Hotel Industry
What is Hotel ? DEFINITION OF HOTELS : Hotel is defined by British law as a Place where a bonafide …
Spirits – Distillation & Alcohol
Spirits : Distillation – Pot Still and Patent Still The origin of the art and science of distillation or Spirits …
Culinary Terms A
Culinary Terms A 1. A la carte: Each dish is ordered and priced individually. 2. A la diable: The French …
