Methods and Factors that help in cooling down foods quickly
The Size of the food item being cooled. The thickness of the food or distance to its centre plays the […]
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Food Production
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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Standard Food Holding Temperature Range Guide For Meat, Fish Poultry and Other Items
In the hotel industry chefs, cooks and other specialized food service personnel employ varied methods of cooking. The proper holding temperatures for
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Types of Fats and Oils used in Hotels and Restaurants
The oils and fats used in the kitchen are extracted in some manner from plants and animals. The methods use affect the
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Uses of Egg in Cookery | Culinary | Kitchen and Hotel industry
Certain foods play a major role in cooking, one of these is the egg. It can be served as a
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Methods of Whisking, Handling and Folding Egg White and Egg Yolk
1. How to separate egg white and egg yolk professionally? The best way to separate the white and yolk is
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Hotel Standard for Egg Grading and Egg Storage
The Grading of eggs is based on a number of factors. There are four grades of eggs which the cook
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Different Methods of Cooking Eggs in Hotel Kitchen
1. BOILED EGG (Oeufs Bouillis) Boiled eggs are one of the most widely used types of cooked eggs. This use, however, is
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The list of Different Raising / Leavening Agent Used in The Hotel Kitchen | Bakery
Leavening or raising means to increase the surface area of any dough or batterby creating gas bubbles inside the dough or batter. This
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Basic Indian Gravy\’s List and Standard Recipe For Hotels | Chefs
List of Basic Indian Curries and Indian Gravy 1 White Gravy Basic Indian Gravy 2 Makhni Gravy Basic Indian Gravy
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