Top best culinary word which used I food production??





















 

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What are the various types of menu which used in restaurants??

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TYPES OF MENU Menus are broadly classified into several types. They are as follows: À la carte  It is a list of all dishes on offer, which is within the resources of a particular kitchen. It means 'from the card'. From it a guest may select items to compose his/her own menu. The charge of meal will be the total of the prices of individual dishes served to the guest.  This is where the skill of the steward will come into picture, where he/she would do the suggestive selling and let the guests mix their choices in such a way that they enjoy the meal. Table d'hôte  It literally means 'from the host's table. It is a meal usually divided into various courses with little or no choice, and is available at a fixed price. Plat du jour  Food on a plat du jour menu is normally the specialty of the day or the chef. Both à la carte and table d' hôte menus are compiled to meet the requirement of the items to be served in the following meals by F&B outlets. • Breakfast/pet...
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How to make a good sauce??? Ek achha sauce kaise bnaye??

  MAKING OF A GOOD SAUCE  1. Always use good quality stock to make sauces. The sauce for chicken should be made only with chicken stock and so on. 2. The sauce should be smooth and glossy unless specified for a purpose. If the creamy sauce is lumpy, it could mean that the ratio of flour and butter is incorrect. Adding hot liquid to the roux quickly and not stirring continuously could also result in lumpy sauce 3. Never allow a skin to form on top of a sauce as this will result in lumps, when mixed later. To avoid the formation of the skin, dot the finished sauce with butter or cover it  4. Cook the sauce for a long time, this would intensify the flavours in the sauce and it with a greased paper. would also provide a gloss to the sauce. To make the sauce glossy, pass it through a muslin cloth or a cheese cloth. 5. Always season the sauce in the end, as the reduction of the sauce will result in a salty sauce.  6. Skim the sauce whenever necessary; a greasy stock should...
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Why kitchen co- ordinate with other department??? PART-1

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 COORDINATION OF KITCHEN WITH OTHER DEPARTMENTS As we all know, the kitchen is the heart of the hotel operations; but its mere existence is meaningless if it does not have good people who serve the food and more so when there are no customers who will eat the food. Also, chefs will not be able to cook until they have the ingredients, so it will be right to say that suppliers too are an integral part of kitchen operations.  Everyone works as a team and so the coordination of the kitchen with rest of the departments in the hotel or with people outside the hotel is of utmost importance. The people outside the hotel, who directly or indirectly influence the business, are called 'external customers' and the departments inside the hotel are referred to as 'internal customers'. External Customers Usually the executive chef and the executive sous chef deal with the external customers and it is very important for the chefs to keep them happy. We are not only talking about guests...
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