Continental Menu Recipe

Continental Menu Pdf - II Cocktail de crevettes Gazpacho Stroganoff de Agneau Riz Carotte Note: T…

Continental Menu List 1

CONTINENTAL MENU List - I Oeuf Florentine Soupe a'la oignon toscan SeaFood Risotto au basilic P…

Polysaccharides Classification

Polysaccharides are complex carbohydrate and are made of many monosaccharides. The bonding is call…

Airline catering limitation and work flow

Airline catering limitation and work flow Airlines catering needs highly specialized skill, technol…

setting up of work station for kitchen

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

portion control and portion size of various dishes

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

Food Presentation Guide

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

Everything To Know About Tournée Cut

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

Icing, Frosting And Advance Cake Decoration

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

Food Production System - Cook chill , Cook Freeze And Sous Vide

Centralized Food production mainly focuses on using skilled staff so that food items are cooked an…

Herbs photo gallery

Scones

Scone is baked good originated in United Kingdom and Ireland usually made of wheat or oatmeal with …

Sweets And Confectionary

Sweets are small shaped pieces made of sugar in confectionery . Confectionary are very popular amon…