Service of wine step-by-step, red, white and champagne
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 types of wines are …
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 types of wines are …
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 …
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 …
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 …
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 …
Parmentier is a medium dice cut, it can be made in the same way as the Large Dice (CarrĂ©), except with smaller measurements, and as macedoine(Small dice) except with larger …
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 …
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 …
Julienne or allumette is a French culinary knife cut in which food items are cut into long thin strips. “Julienne” is a French cooking term for thin strips of vegetables …