Pastry – Recipe & Types
Pastry Most kinds of pastry are made with a combination of flour, fat and a liquid to bind. The texture, flavour and colour of the resulting pastry will vary tremendously …
Pastry Most kinds of pastry are made with a combination of flour, fat and a liquid to bind. The texture, flavour and colour of the resulting pastry will vary tremendously …
Culinary Terms H 1. #Haggis: A kind of bag pudding. made in Scotland. from liver. sheep’s head. etc.. finely minced and mixed with oatmeal, herbs. etc. 2. #Hash : A …
Culinary Terms O Oat Bran – The coarse outer layer of the oat, removed in the milling process. Oat bran is used in cooking and is regarded as a good …
Culinary Terms L 1. Langoustine: A small variety of spiny lobster. 2. Larding:To place strips of fatty substance such as fat bacon on top of lean meat or on the …
Culinary Terms C 1. CANAPE: Small pieces of fried or toasted bread topped with a variety of appetizers. 2. Canapes : Small pieces of toast, fried bread or pastry on …
Milk and milk products A dairy product is food produced from the milk of various mammals. A production plant where the processing of milk takes place is called a dairy. …
17 Course of French Classical Menu Here in this article we will discuss detailed 17 Course of French Classical Menu and their servings. 01. HORS D’ OEUVRE The first course …
Culinary Terms G #BNG #BNGKolkata #HotelManagement #Food #CulinaryTerms #Galantine: Cooked meat that has been boned. pressed into a mould with jelly and served cold. 2. Galette: A large quoit made …
Menu Accompaniments Table Setup Menu accompaniments table setup in restaurants are mostly depending on the Food and beverage menu and items ordered by the guests. After the guest placed an …
Culinary Terms M 1. Macaroni: An Italian pasta made of flour forced through a tube. 2. Macaroons.: Small cakes made from almond paste, coconut. etc. 3. Macedoine: A mixture, usually …