Julienne/ allumette(Match stick cuts), uses, size
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 …
Food Knowledge
Build essential food knowledge for hospitality professionals, covering cheese, culinary terms, vegetable and fish cuts, cooking methods, sauces, soups, food preparation, and food and beverage pairing.
Chiffonade(Shredding) cut, meaning, uses
Chiffonade means little ribbons in French, which refers to the little ribbons formed from finely cutting the leaves in this technique. Chiffonade is a French culinary knife cutting technique used …
Brunoise (Fine Dice) cut, meaning, uses & size
Brunoise is a French cooking term meaning cutting vegetables into small cubes of precise and uniform measurement. Brunoise is a culinary knife cut in which food items are first julienned and …
what are the 5 French mother sauces? their Derivatives
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 …
10 Basic types of cooking methods
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 …
what are the different types of breakfast in hotel
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 …
Food and accompaniment list with examples
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 …
14 basic cuts of vegetables with sizes
Every cook should master these basic cuts of vegetables because different types, shapes and sizes of vegetables not only make the food appear good but also help the food cook …
27 different types of cheese: their origin and uses
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 …
Classification of soup / types of soup with examples
Soup is a versatile and nourishing dish, crafted from a base of meat, seafood, vegetables, cereals, or poultry. Serving as an essential part of the menu, soup is often presented …
