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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Basics of stock?? What is stocks & Types of stocks for food production

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Basics of stock?? What is stocks & Types of stocks for food production Stocks (Fonds de Cuisine) Definition of Stock   Stock is a liquid containing some of the soluble nutrients and flavours of food which are extracted by prolonged and gentle simmering (with the exception of fish stock, which require only 20 minutes). Such liquid is the foundation of soup’s sauces and gravies. Stocks are the foundation of many important kitchen prep therefore greatest possible cones should be taken in their production. A stock is a flavorful liquid prepared by simmering meaty bones from meat and poultry, seafood or and vegetables in water with aromatics until their flavor, aroma, colour, body and nutritive value is extracted. The liquid is then used for the preparation of soup, sauce, stew and also as braising and simmering cooking medium for vegetables and grains . The word “fond” comes from the word “foundation”. Just as a foundation is the base for a house, fond is the base for much of cooking.
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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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