Restaurant set-up procedures are a chain of events that take place before, during, and after the service to the guest. The service chain is important for the smooth functioning of the restaurant according to international standards. The followings are the restaurant set-up procedure 1. Mise-en-place Mise-en-place means Putting in the place. The term is used … Read more
Fish come in many different sorts of shapes and sizes. It is very important to understand what part of a fish you should be used in different recipes or even which cut to pick up on your next grocery trip. There are quite a few different ways to cut fish like cuts of vegetables, In … Read more
A sommelier is responsible for the service of wine. He has extensive knowledge and skills in this area. Wines are mostly enjoyed with food and different type of wines are suggested with different types of food. As soon as the food order is taken, the wine list is presented to the host so that he … Read more
Beer is an alcoholic drink obtained from a fermented brew of barley malt. the average alcoholic strength of beer is 4 percent. Excluding tea & coffee, beer is probably the most commonly consumed drink and the globe’s first and most popular alcoholic beverage. There are hundreds of breweries in the world, each making different types … Read more
Gin is a spirit that is distilled from cereals and flavored with juniper berries and coriander seed. The main gin-producing countries are England, Holland, Canada, and the U.SA. Gin originated over three centuries ago in Holland when Franciscus de la Boe, professor of medicine at the Holland’s University of Leyden. What are the different types … Read more
Paysanne is a French term that is used to describe vegetables that have been cut into thin slices with shapes that correspond best to the shape of the vegetable. The word paysanne means “country-style”, indicating that this is a rougher, more informal cut than other more precise cuts that exist in French cooking. The paysanne cut … Read more
The art of whisky-making was introduced in Scotland by Irish monks who settled in western Scotland on religious missions. The Scots developed taste for the drink and soon became very popular. The fermented mash of grain was distilled and the end product was a raw and harsh drink, called uisge beatha in Scotland and uisgebaugh … Read more
Parmentier is a medium dice cut, it can be made in the same way as the Large Dice (Carré), except with smaller measurements, and as macedoine(Small dice) except with larger measurements. Parmentier cut uses: It could be used in soups, stews, chopped salads, and hearty sauces. Parmentier(Medium dice) cut of carrot $ads={1} Size of Parmentier cut … Read more
Whisky is a spirit distilled from grain by pot still or parent still method. The grain used may be barley, maze rye, wheat, or a mixture of grain in varying proportions. By law, scotch whisky means whisky that has been distilled at a distillery in Scotland from malted barley to which whole grain of other … Read more
Macedoine is a French cooking term used to describe the process of dicing food items into 1/4 inch cubes, used for vegetables or fruits or for both, served as cold or hot, raw or cooked. A typical fruit macedoine may consist of several varieties of fruit that are marinated in a sweet syrup or liqueur … Read more