Q.1. Explain in brief: A) Gazpacho Gazpacho or Andalusian Gazpacho is a cold soup made of raw blended vegetables. A classic of Spanish cuisine, it originated in the southern region of Andalusia. B) Romesco Sauce Romesco is a nut and red pepper-based sauce that...
Q.1. (a) Name and explain the different classical cuts of fish. Fillets Round fish are de-headed then filleted by cutting through the belly, gutting the fish, opening it flat then removing the backbone and smaller bones, leaving the two fillets on each side of the...
Q.1 (a) List the difference between Broth and Bouillon. Broth Broth is the liquid that remains after meat or vegetables have been cooked in water. It may be served alone or used as the base for a light soup.Broth is made using only meat. It has light intense flavour...
Q.1. What is the role of sauces in continental cuisine? List three derivatives of hollandaise sauce along with ingredients. Sauces play a vital role in continental cuisine. They not only add flavor to the dish but also enhance the visual appeal of the dish. Some of...
Q.1. (a) Draw a neat diagram and label different cuts of veal. (b) Give two examples of beef preparations with description of each. Steak: A steak is a slice of beef meat that is usually cooked by grilling or frying. It is usually seasoned with salt and pepper before...