Showing posts from July 19, 2020Show All
Airline-catering-limitation-and-work-flow

Airline-catering-limitation-and-work-flow

Deepan July 25, 2020

Airlines catering needs highly specialized skill, technology and quality oriented food catering  fo…

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setting up of work station for kitchen

setting up of work station for kitchen

Deepan July 25, 2020

Nowadays there are two types of Workstation which we usually see :- The Fixed workstation  is a pur…

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portion control and portion size of various dishes

portion control and portion size of various dishes

Deepan July 25, 2020

Portion control is the art of controlling size or quantity of food to be served to each customer. S…

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Food Presentation Guide

Food Presentation Guide

Deepan July 24, 2020

Presentation of Food requires skill and practice . It is not just matter of pushing food on to plat…

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Everything To Know About Tournée Cut

Everything To Know About Tournée Cut

Deepan July 24, 2020

Tourné cut is used in continental Cuisine and stands for barrel shaped. The word “tournée” is Frenc…

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Icing, Frosting And Advance Cake Decoration

Icing, Frosting And Advance Cake Decoration

Deepan July 19, 2020

Icing or Frostings can be defined as sweet coating for cake and other baked goods in a simple langu…

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