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French Classical Menu

Leave a Comment / Education, Food & Beverage Service / 23/02/2020 23/02/2020 / butter, FrenchClassicalMenu, Menu, sugar / 14 minutes of reading

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 …

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Champagne -Types & Brands

Leave a Comment / Education, Food & Beverage Service / 05/02/2020 05/02/2020 / Bollinger, Cava, Celebration wine, Champagne, champagne alcohol content, champagne brands, champagne color, champagne names, champagne price, champagne price in india, champagne prices, champagne types, champenoise, Charles Heidsieck, Crémant, Crémant de Bourgogne, Demi Sec, Deutz, Dom Perignon, Doux, Espumante, Espumante Portugese, Espumosa, France, German sparkling wine, glamour wine, Heidsieck GH Mumm, Henriot, Italian sparkling wine, Joseph Perrier, Krug, Laurent Perrier, Mercier, Moet Chandon, Perrier-Jouet, Piper, Pol Roger, Pommery, Portugese sparkling wine, Schumwein, Sec, Sekt, SHIPPERS, Spanish sparkling wine, sparkling white wine, Sparkling wine of France, SPARKLING WINES, Spumante, Spumante Italian, sugar, Taittinger, Très Sec, Veuve Clicquot, Vin mousseux, Wine / 2 minutes of reading

Champagne Champagnes are sparkling white wine made in the delimited region of Champagne in France by following the méthode champenoise. The Romans were the first inhabitants who planted vineyards at …

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Culinary Terms G

Leave a Comment / Education, Food Production and Patisserie / 31/12/2019 31/12/2019 / BNG, BNGKolkata, butter, cold, CulinaryTerms, Food, Galantine, Garnish, Gâteau, Ghee, GHERKINS, Glacé, Gooseberry, HotelManagement, milk, sugar / 6 minutes of reading

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 …

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Menu Accompaniments Table Setup

4 Comments / Education, Food & Beverage Service / 25/11/2019 25/11/2019 / butter, FoodMenu, sugar, TableSetup / 7 minutes of reading

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 …

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Culinary Terms M

Leave a Comment / Education, Food Production and Patisserie / 13/11/2019 13/11/2019 / BNG, BNGKolkata, butter, CulinaryTerms, Food, France, HotelManagement, Macadamia, Macaroon, Madeira, Mango, Maple, Margarine, Marjoram, Marmalade, Mint, Mirepoix, Mocha, Molasses, Muffin, Mulberry, pastry, sugar / 8 minutes of reading

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 …

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Culinary Terms P

Leave a Comment / Education, Food Production and Patisserie / 02/10/2019 02/10/2019 / BNG, BNGKolkata, butter, CulinaryTerms, Food, HotelManagement, Italy, pastry, Pâté, Poole, Pot, Potage, Potpourri, PUREE, sugar / 19 minutes of reading

Culinary Terms P Pailles: Potato straws. Panada: A thick paste of flour and liquid or flour and butter with a little liquid used to bind together ingredients which would fall …

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CULINARY TERMS S

Leave a Comment / Education, Food Production and Patisserie / 20/05/2019 20/05/2019 / CulinaryTerms, Food, HotelManagement, Sabayon, Sabayon Yolks, Sacher, Saffron, Sago, Salmi, Salmi Partly, Sapote, Sauce, SAUTE, Savarin, Scald, SCALLOP, Scone, Scones, Score, SEAR, Seasoned, Semolina, Sherbet, Sherry, Shortbread, Shortcake, ShortcrustPastry, Shortening, SHRED, Shredded, Shredded Cut, SienaCake, Sift, SimmelCake, Simmer, Singe, Skewer, SKIM, SodaBread, Sorbet, Sorbets, Souffle, Souffle Baked, Sourdough, Soursop, Spaghetti, Speculaas, Sponge, SpongeCake, Spotted, Spumone, SpunSugar, StarFruit, STEAM, SteamedPudding, STEEP, STERILIZE, STEW, STIR, Stock, Stollen, Strawberries, Strawberry, Strudel, Suet, sugar, Sugarcane, Sultana, SummerPudding, Sundae, Sunflower, Supreme, SwissRoll, Syrup / 15 minutes of reading

CULINARY TERMS S #Sabayon : Yolks of eggs and a little water cooked until creamy. #Saffron :The dried stigma of the crocus flower. used for adding colour and flavour. #Salmi …

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Culinary Terms N

Leave a Comment / Education, Food Production and Patisserie / 12/05/2019 12/05/2019 / CulinaryTerms, Food, HotelManagement, milk, Napoleon, Nashi, Navarin, Navarin Mutton, Nectarine, Nesselrode, Neufchâtel, Noodles, Nougat, Nut, pastry, sugar / 2 minutes of reading

Culinary Terms N #Navarin: Mutton or lamb stewed with turnips. #Noodles: A flour pasta in thin string-like tubes.. #Nougat: A sweet of a fairly rich kind made with almonds. sugar. …

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Alcoholic Beverages |Types | Brands

Leave a Comment / Education, Food & Beverage Service / 18/04/2019 18/04/2019 / Alcohol, Alcoholic Beverages, alcoholic beverages brands, alcoholic beverages list, alcoholic beverages names, alcoholic beverages recipe, AlcoholicBeverages, Compounded Beverages, Non Alcoholic Beverages, spirits, students, sugar, types of alcoholic beverages / 4 minutes of reading

Alcoholic Beverages Alcohol is a volatile, mobile, colourless fluid with an ethereal odour, obtained by fermenting a liquid containing sugar, the strength of which can be further increased by distillation. …

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Pastry – Recipe & Types

Leave a Comment / Education, Food Production and Patisserie / 19/03/2019 19/03/2019 / Bakery, butter, Cake, Chef, Cooking, difference between cake and pastry, how to make pastry, pastry, pastry dough, pastry recipe, pastry recipes, pie pastry, sugar, types of pastry / 8 minutes of reading

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 …

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Shaswata Sengupta

17:32 19 Nov 19

Heard very good reviews about this college. I was once looking for a career as a business English teacher. A friend who... was in the sphere of hotel management suggested me this college. I have never visited the college but have heard very positive reviews about it.read more

NEHA DAS

08:06 15 Jul 19

I can see myself being transformed into a hard working and smart hotelier. . Thanks BNG

Bablu Hazra

07:42 15 Jul 19

BNG had helped me to transform from a shy village girl to a smart,confident hotelier...

SUJAN SARDAR

09:03 10 Jul 19

A great experience to start up with my career as a smart and humble hotelier..Thank you BNG...

Rohit Sharma

07:12 10 Jul 19

Thank you BNG for helping and supporting me to uplift myself being as a great hotelier....

Phoolchand Sk

07:00 10 Jul 19

Wonderful experience to start up with The Oberoi Grand....Thank you BNG

Rahul Singha Mahapatra

09:49 09 Jul 19

Best platform to start your career as a hotelier...Got an opportunity to build my career and work with Hyatt... Centric,Bengaluru.. Thank you BNGread more

Raju Mal

09:41 09 Jul 19

BNG had helped me to transform myself from a shy village boy to a smart, confident hotelier... Thank you BNG!!

D C Das

17:52 21 Oct 16

"One of the best hotel management college in eastern India.",,,,,,,,,,,,,,,,,,,,