The à la carte menu is a cornerstone of modern dining, celebrated for its flexibility, customization, and broad appeal. Whether you’re a food enthusiast, a hospitality student, or a professional …
Beer, one of the world’s oldest and most widely consumed alcoholic beverages, comes in a vast variety of styles and flavours. Understanding the different types of beer can be a …
The mother sauce is referred to as any of the basic 5 sauces, which are the starting points of making many secondary sauces. There is plenty of variety of French …
There are three basic cooking methods, dry heat cooking method, medium of fat or oil, and medium of liquids or moist heat cooking method. All the cooking techniques come under …
Every bar should have essential and adequate equipment and tools to run it smoothly and effectively. Making the drinks like cocktails and mocktails the bartender should have knowledge of using …
The bar is first introduced in Great Britain by I.K Burnel who was a British engineer. The first bar to serve alcohol was installed at the great western hotel. Nowadays …
Breakfast means breaking fast in the morning, usually, it is served between 7:00 am to 10:30 am. This service is very important as the waiter will have to create a …
Pairing food with the right accompaniment enhances flavours, balances textures, and elevates the overall dining experience. The right combination of a main dish and its accompaniment can bring out the …
Every cook should master these basic cuts of vegetables because different types shapes and sizes of vegetables, not only make the food appearance good but also help the food cook …
Cheese is a dairy product derived from the coagulation of milk proteins, primarily casein. The process of making cheese involves curdling milk, separating the curds (solid parts) from the whey …