Galantine | Aspic Making

Galantine | Aspic Making

Deepan July 02, 2020

Galantine is a French dish  of de-boned stuffed meat , most commonly made of poultry or fish that i…

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Pate and Terrine

Pate and Terrine

Deepan July 02, 2020

Pate is a mixture of ground meat and fat minced into spreadable paste with common additives includi…

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Charcuterie | Sausage | Ham | Bacon

Charcuterie | Sausage | Ham | Bacon

Deepan July 01, 2020

Charcuterie is the art of curing and preserving of meat. It can be pronounced as Shahr-ku-tuh-ree .…

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Forcemeat - Composition And Types

Forcemeat - Composition And Types

Deepan June 30, 2020

ForceMeat is the main ingredient for making galantine, sausage , pates , terrine and other charcute…

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Layout of Larder Section

Layout of Larder Section

Deepan June 30, 2020

The figure shows the layout of Garde manager. You can choose any one among two. The drawing is easy…

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Indenting | Factors affecting Indenting | Portion Size For Buffet Function

Indenting | Factors affecting Indenting | Portion Size For Buffet Function

Deepan June 30, 2020

Indenting is a document which gives us information about required goods in quantity with specificat…

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Bulk Food Production | Features | Production System of Bulk Food Production

Bulk Food Production | Features | Production System of Bulk Food Production

Deepan June 27, 2020

Bulk food production is also known as quantity food production . When food is made to cater more nu…

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Food cost , Labour cost And Overhead cost Question/Sample

Food cost , Labour cost And Overhead cost Question/Sample

Deepan June 26, 2020

Question -Classify and Ascertain Food costs, Labour costs and Overhead Costs . Also find percentage…

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