6 Types of Broth – How Broth is Made? | Broth Vs Stock
What is Broth? How it differs from Stock? Broth and stock are similar in technique and cooking time. Meat, Fish, Poultry, […]
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Miscellaneous Kitchen and Food Production
Standard Stock Thickening and Binding Agents
Thickening agents give body, consistency, and palatability when used. They also improve the nutritive value of the sauce. Flavoured liquids are thickened
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Derivatives of Basic Mother Sauce\’s
1. DERIVATIVES OF BÉCHAMEL SAUCE Cream sauce: Chopped onions are reduced with white wine and then cream is reduced in the
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The Purpose and Function of Sauces in Culinary Work
Most sauces have more than one function in a dish. A sauce that adds a counterpoint flavour, for example, may also introduce
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Classification of Sauces or Types of Sauces
Béchamel Sauce or White Sauce: Béchamel sauce, or white sauce, was a sauce most often served to the rich or to
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Hard boiled eggs time – How to Make Perfect Hard Boiled Eggs?
Egg Boiling Time Boiled Egg Consistency 6 Minutes A Liquidy yolk and soft white. 6 1/2 minutes A soft, jammy
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Maintenance Tips for Kitchen Equipments
BROILERS AND CHARBROILERS Most problems with broilers and charbroilers are the result of grease and food particles clogging the burners,
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Standard Meat Selection Criteria in Hotels
BEEF Fresh meat must be hung to allow it to become tender. The colour darkens after it has been hung.
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7 Types of Breakfast Egg Preparations done at Hotels | Resorts
Eggs play a major role in cooking as it can be served as a main dish, as an accompaniment to
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Types and Definition of Herbs and Spices used in Hotel Kitchen
Spices: The term spice comes from Latin meaning \’Fruits of the earth\’. Spices, as distinguished from herbs, are derived from various part of the plants. For
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