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Basic Theory Of Cookery

This blog is all about Basic Theory Knowledge of Cookery, In this blog I'm sharing my own notes ( some hand written) which I refer when I was learning my Culinary Education. This will help you to learn all Theory part from Base to Advance level. This will help to them who wants to study from Internet OR Blogs.

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Showing posts with the label Hotel managment notes

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CHEESE - MANUFACTURING PROCESS OF CHEESE

on May 12, 2021

Cheese cheese charcuterie cheese curdling cheese making steps cheese types cooking of cheese hard and soft cheese manufacturing process of cheese types of cheese

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Coffee - History of Coffee & Making methods of coffee

on February 09, 2021

barista espresso black coffee bulletproof coffee cappuccino coffee flat white food production in hotel management Hotel managment notes irish coffee latte methods of making coffee starbucks drinks

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PREPARATION OF FOOD INGREDIENTS - Food Processing & Mixing of Foods

on February 03, 2021

blending creaming cutting of food evaporation Food Processing grating grinding Hotel managment notes kneading mashing Mixing of Foods peeling PREPARATION OF INGREDIENTS sieving stirring

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ACCOMPANIMENTS AND GARNISHES

on January 27, 2021

accompaniment bread sauce classical french garnish Food garnish food production and management food production in hotel forcemeat stuffing Hotel managment notes sage onion stuffing

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POULTRY - Choosing & Prepration of Poultry

on January 03, 2021

black chicken meat broilers broiler chicken chickens domestic duck Hotel managment notes kadaknath chicken price live chicken new hampshire chicken poultry poultry farming rhode island red chicken

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EGG COOKERY - Uses, Food value & Cooking methods of Egg

on December 30, 2020

basic cookery Cooking methods of Egg egg EGG COOKERY egg recipes eggs Food value of egg forms of egg Hotel managment notes storage of egg Uses of egg

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Garde de manger - Cold Kitchen

on December 27, 2020

Cold & Hot hors d'oeuvre Cold Kitchen cold section food production in hotel Garde de manger Hotel managment notes

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Pork - Cuts of pork and their Uses

on December 21, 2020

Charcuterie Cured Meat cuts of pork cutting of pork Hotel managment notes Pork pork belly pork cuts pork cutting skills pork parts pork pate

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Aspic jelly - Gelée

on December 15, 2020

Aspic jelly canning food Charcuterie charcutrie Espagnole Sauce food production and management Gelée Hotel managment notes

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FISH COOKERY

on December 10, 2020

barramundi clams Cooking method of fish fish Fish Cookery Hotel managment notes king crab koi koi fish lobster oyster puffer fish scallops seafood shrimp

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Food Pattern Of France

on November 23, 2020

food of French Food Pattern Of France France food french cuisine french food french garnish French sauces Hotel managment notes types of cuisine in France

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Different Types of Icing

on November 22, 2020

cake decor cake decoration cake icing cakes cream cheese Different Types of Icing fondant ganache Hotel managment notes royal icing

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Introduction Of Chocolate

on November 20, 2020

choco chocolate display chocolate history chocolates cocoa cocoa beans cocoa plant cocoa powder Hotel managment notes Introduction Of Chocolate

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Psychochef: THIS BLOG IS ALL ABOUT COOKING, SHARING RECIPE & COOKING THEORY BY PSYCHOCHEF. I AM POSTING RECIPES WHICH IVE TRIED IN MY KITCHEN & BASIC KNOWLEDGE OF COOKING or COOKERY. THIS IS A PLATFORM WHERE I CAN SHARE MY RECIPES & KNOWLEDGE OF COOKING BECAUSE COOKING IS ALL ABOUT SHARING !!!

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