Soup – Recipes and Types Soup is a liquid food consisting of meat, sea-food, vegetable, cereals, poultry etc. They plan an important role on the menu and are regarded as appetizer as they stimulated the appetite for the heavier food to follow. On the menu they are...
Broth Soup The broth is a savory liquid made of water in which bones, meat, or vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are...
Discover the charm of Bouillon, the culinary liquid that brings depth and flavor to numerous dishes. Dive into our guide for all things Bouillon!
Puree Soup Many vegetables have starch which used as thickening agent i.e. Potatoes, Cereals, and leguminous plant. but some vegetables do not work as a thickener and need an additional thickening agent. Pureed soups or Potages purées are soups, that are...
Cream Soup It is a composition of a puree of vegetables, meat, fish, or poultry, thickened with bechamel sauce or given a cream finish. Milk is used for the thickness of soups. Cream soup is a soup prepared using cream, light cream, half and half or milk as a key...
Veloute It is made by preparing blond roux and stock and maybe add vegetables, meat then named accordingly to adding items i.e. chicken veloute, fish veloute. A roux is made by cooking equal amount of flour and butter on simmer heat. It finished with a liaison...
Chowder Soup Chowder It is a thickened with potatoes and not strained and based on sea-food soups and finishing with milk or cream. Chowder originated from the USA but its classical version came from Manhattan and famous as Manhattan Chowder. Chowder is a type...
Bisque Soup Bisque It is shellfish puree soups, thickened with rice or cream. It is passed and garnished with dices of the sea-food. Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. It can be...
Garnishes Croutons Dices or other shapes made from bread, pastry, toast. Vegetables Cut in various sizes, shapes-round slices, juliennes, dices of spring printaniere vegetables. Profitroles Prepared form chou paste. They...
Discover the key differences between sauces and gravies in food science, including their preparation, ingredients, and texture, to enhance your culinary creations.
Learn about the five basic mother sauces and their derivatives, including Bechamél, Velouté, Espagnole, Hollandaise, and Mayonnaise sauces. Elevate your culinary skills with these essential French sauces.
PROPRIETARY SAUCE These are industry made sauces. Some of them are:- • Soya sauce (Soy sauce is a brown, salty, liquid used as a condiment or seasoning in many Asian cuisines) • Worcestershire sauce (Fermented liquid condiment of complex mixture) • H.P. Sauce ( Tomato...
Meat is muscle tissue. It is the flesh of domestic animals (cattle, hogs, lamb) and of wild game animals such as venison. Meat is a main stay of our diet Slaughtering Five main stages:1)Antemortem Inspection2)Stunning3)Bleeding4)Dressing5)Inspection 1)Ante –mortem...
Beef is the meat from bovines, especially domestic cattle. Fresh beef has cream-colored fat and bright red meat. The best beef is marbled with fine strands of fat, which bastes the meat as it cooks and makes it tender and juicy. Veal comes from young calves, and so...
Mutton and Lamb The terms #lamb, hogget or #mutton are named for the animals or meat of a domestic sheep. The meat of a sheep a year old or ‘ younger is generally known as lamb, whereas the meat of an older sheep is either hogget or mutton depending on its age and...
Cuts of Pork Head: This can be used to make brawn, stocks, and soups. After boiling the ears can be fried or baked and eaten separately, which are crunchy due to corliage bones. It is considered a delicacy. Spare Rib: This is the shoulder and contains the shoulder...
Offal (Variety Meats) Offal, also referred to as variety meats, is the name for internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs...
Poultry is the name even to domestic birds. It includes the different variety and sizes of chicken, turkey, duck, and goose. Classification of poultry: Identification of poultry: soft, floppy, feathers should be all over the body and concentrated under the wings. The...
Fish – Recipes & Cooking Fish are vertebrates and have skin and scales, which cover the body and they move with the help of fines. Fish is very much of a food of the nineties, the epitome of modern cooking and eating styles – low in fat, high in protein, rich in...
Rice Rice is the seed of themonocot plants Oryza sativa (Asian rice) or Oryza glaberrima(African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the grain with the...
TYPES OF RICE There are two main factors that determine the type of rice available to the caterer. A) The size and shape of the grain: a) Short grain rice (Carolina rice): This is short, plump grain which sticks on cooking. b) Medium grain: Slightly longer than...
Pastry Most kinds of pastry are made with a combination of flour, fat and a liquid to bind. The texture, flavor, and color of the resulting pastry will vary tremendously depending on the proportions and type of ingredients used. Main Ingredients of pastry Flour The...
Types of Pastry Shortcrust Pastry Shortcrust pastry - is a type of pastry often used for the base of a tart, quiche or pie. It does not puff up during baking because it usually contains no leavening agent. It is possible to make shortcrust pastry with self-raising...
CLASSIFICATION Of PASTRY Short Crust > 1. Rub in Method, 2. Creaming Method Choux Pastry > Hot Water Crust Puff Pastry > – Flaky, – Rough Puff, – Full Puff, – Danish Rub-in Method The proportion of fat to flour is 1:2. Weak flour is used so it absorbs less...
Care to be taken while Preparing Pastry Handle pastry as little as possible. The more that pastry is handled, the tougher it becomes. Ideally, pastry should be handled quickly and lightly, to avoid toughening, drying out and hardening. The more pastry is handled, the...
Role of each ingredient in Pastry The very nature of most pastries is to be light, airy, flaky, and buttery. All pastry starts out as a combination of ingredients, such as flour, water, salt, butter or other fats, and is made by using different ingredients, mixing and...
Flour is a powder which is made by grinding cereal grains or other seeds or roots. It is the main ingredient of bread, which is a staple food for many cultures. Wheat flour is one of the most important ingredients in Oceanic, European, North American, Middle Eastern,...
The endosperm is the potential white flour within the centre of the wheat grain. When milled, the endosperm fractures along the cell walls and separates from the bran layers. The ease of separating the endosperm from the bran layers is determined by the wheat's...
Wheat is categorised according to its hardness(hard/soft), colour (red/white) and shape of its kernel. Hard Red Winter Hard Red Spring Soft Red Winter Durum Hard White Wheat Soft White Wheat THE DIFFERENT PURPOSES OF DIFFERENT TYPES OF WHEAT The protein content of the...
Acorn flour is made from ground acorns and can be used as a substitute for wheat flour. It was used by Native Americans. Koreans also use acorn flour to make dotorimuk. Almond flour is made from ground almonds, suitable for people with gluten-free diets or coeliac...
Flour is a finely ground powder prepared from grain or other starchy plant foods and used in baking. Although flour can be made from a wide variety of plants, the vast majority is made from wheat. The earliest methods used for producing flour all involved grinding...
Uses of flour: Cakes and pastries As thickening agents ( roux) Pasta Cookies and biscuits Pancake Tortilla A video for you to dig a little deeper Understanding Different Flours and When to Use Them:- https://www.youtube.com/watch?v=pkEp26sck58...
Starch: A solid carbohydrate that is granular in form and naturally present in many plants such as grains (wheat or rice), pulses (corn), tubers (potatoes), and numerous other plant species. When cooked, starch can affect foods as it changes the stability, texture and...
SCALING INGREDIENTS: It is very important to scale or measure ingredients accurately when making yeast bread.MIXING AND KNEADING DOUGH: Dough must be mixed properly in order to combine the ingredients uniformly, distribute the yeast and develop gluten. Dough mixing...
Types of Yeast Breads There are four types of yeast bread, which are described below. Batter bread The dough for batter bread is not kneaded. Batter bread is coarser in shape and texture than bread prepared with kneaded dough. It has a higher ratio of liquid to the...
Understanding and mastering the roles of these ingredients is essential in bread making. With this knowledge, you can experiment and create bread that is not just delicious but also a showcase of texture and flavor. Happy baking!
Baking Temperature & Its Importance Baking temperature causes physical transitions and chemical reactions to take place in the dough/batter. The following stages are temperature-dependent and participate in the sequential transformation of bread dough. 1....
Varieties of Pastry Cream Channel Island extra thick double cream A rich, thick cream that is made with milk from Guernsey and Jersey cows, it can be used straight from the tub. It has a fat content of 48%. Uses: Spoon over puddings or fruit or add to sauces for a...
Milk is one of the most basic of all food. Milk constitute a complete diet and even for adults, cow’s milk includes many essential nutrients particularly calcium. SOURCE Mankind from time immemorial has used the milk of animals. The milk of cow, buffalo and goat is...
From the time it is milked from the animal to the time of sale, milk has to undergo processing to improve the keeping quality and to make it fit for consumption. The various stages are: 1. Collection Milk is brought to the dairy in clean sterilized vessels, preferably...
Pasteurization is the process of heating milk up and then quickly cooling it down to eliminate certain bacteria. For effective pasteurization, milk can be heated up to 145 degrees Fahrenheit for 30 minutes, but this method isn't very common. More common is heating...
Various types of milk: Untreated milk: it retains its entire natural flavour. It is advised to boil for 15 minutes before using. It remains good in the refrigerator for 24 hrs. Pasteurized milk: To kill bacteria by heating milk or other liquids to moderately high...
Here is a chart you can refer to get an overview of the nutritive value of different milk:- The table below contains detailed information on nutrients in milk. Nutrition Facts: Milk, whole, 3.25% fat - 100 grams Amount Calories 61 Water 88 % Protein 3.2 g Carbs 4.8 g...
Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. The cream has a slight yellow or ivory colour and is more viscous than milk. Uses of Cream 1. To serve with hot or cold coffee and chocolate. 2. To...
Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is...
The principal difference between the various types of cream -single cream, double cream, whipping cream, clotted cream and soured cream - is the balance between water and butterfat. This will make them liquid or of a very thick consistency. Other differences are in...
Cheese is a food derived from milk that is produced in a wide range of flavours, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is...
Here is a short (2:26 min) video showing how cheese is made commercially:- https://www.youtube.com/watch?v=vSRA9rI4TW0 Components in Cheesemaking Milk - The various cheese of the world first owe their character and taste to the type of milk used - double cream, toned,...
Types of cheese are grouped or classified according to criteria such as length of ageing, texture, methods of making, fat content, animal milk, country or region of origin, etc. The method most commonly and traditionally used is based on moisture content, which is...
Cheeses are normally classified according to firmness, which varies with the degree of moisture. The moisture content of firm cheeses may be as low as 30%, while that of soft or fresh cheeses may be as high as 80%. The most common designations include fresh (or...
Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of "ripening agents", determines the features that define many different varieties...
Discover the diverse uses of cheese in various dishes, from adding flavor and texture to showcasing cheese as a star ingredient, and even incorporating it into desserts.
Butter is fatty substance obtained from churned cream, containing 80% fat, 20% water and whey (milk solids lift from separating process). Butter can be made from any kind of milk. In India, butter is made from buffalo milk. Butter hardens at low temperature and melts...
Following are major steps in Manufacturing/Processing of Butter:- 1. HOLDING: Cream is pasteurized for 2-4 seconds at 95º C and then the temperature is lowered to 4-5º C and that is kept for several hours to ensure uniform hardening of fat particles. 2. RIPENING: When...
There are two types of butter- Sweet cream butter Lactic butter. Sweet cream butter: it is also known as fresh cream butter and is made from unripened cream. It can be salted or unsalted. It is soft, creamy texture and a creamy buttery taste. Lactic butter: this type...
Condiments & Spices Introduction to Indian food Think of India and one of the first things that come to mind is its diversity. A large country, its population is second only to China, its languages are numerous and every state (of which there are 28 and...
Indian Condiment & Spices Hindi & English Name With Their Uses In Kitchen 1. Ajowan (Ajwain) 2. Aniseed (Saunf) 3. Asafoetida (Hing) 4. Bay Leaf (Taj Patta) 5. Green...
Discover the secrets of blending spices to create flavorful and aromatic Indian dishes in this comprehensive guide. Learn about wet and dry masalas, popular spice blends, and expert tips for perfect results every time.
Indian Masalas The dry masalas (powdered spice mixes or curry powders) are used to flavor lentils, vegetables, seafood, and meat. The ingredients are roasted over low heat until they release a faint aroma. A fine powder is made and they are stored in an airtight...
Dry and Wet Masalas Dry Masala: Dry masalas are those which are in their dry form and no additional liquid component is added to them. These masalas may be whole or broiled and powdered. They might also include those ingredients which are specifically dried....
KITCHEN ORGANIZATIONAL AND LAYOUT GENERAL KITCHEN LAYOUT Kitchen is a busy place and cross-traffic can really hamper the operation. There are certain factors that one needs to keep in mind while planning a kitchen. This is usually done by "facility planning...
GENERAL FLOW PATTERN OF RECEIVING AREAS RECEIVING AREA Receiving area is a place where the goods are received into the hotel. This place is not only used to receive raw food commodities but also to offload all the supplies of the hotel. This area also restricts the...
The Service Area is situated between the kitchen and the restaurant and has the following functions. Cleans dirty equipment corning from the restaurant or floors. Supplies clean equipment to the restaurant and kitchen. Calling point for food orders. Delivery of food....