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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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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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BEEF & VEAL - Cuts of Beef and Steaks

on January 07, 2021

beef beef stew beef stroganoff beef tenderloin beef wellington carne asada corned beef cuts of beef filet mignon red meat rib eye steak roast beef sirloin steak steak wagyu wagyu beef

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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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Spices - History, Classification & Their Uses

on December 07, 2020

Aromatic & Medicinal Herbs classification of spices extraction of spices history of spices indian spices spice Types of Spices Uses of Spices variety of spices

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TYPES OF CHEESE

on December 04, 2020

blue cheese brie burrata camembert Cheese cheese making steps cottage cheese feta fondue gruyere halloumi mac and cheese mascarpone parmesan ricotta cheese types of cheese

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HAM, BACON & GAMMON

on December 01, 2020

bacon bacon bits beef bacon black forest ham canadian bacon gammon ham ham meat iberian ham iberico ham parma ham smoked bacon streaky bacon turkey bacon turkey ham vegan bacon virginia ham

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CHARCUTERIE PRODUCT - BALLOTINE

on November 29, 2020

ballontine boned stuffed meat CHARCUTIERE charcutiere sauce Curing of Meat galentine meat cookery

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CHARCUTERIE PRODUCT - PATE

on November 27, 2020

Charcuterie charcuterie platter cheese charcuterie duck liver pate duck pate foie gras pate liver pate meat pate pate pate de foie pate de foie gras pate in english pork pate

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CHARCUTERIE PRODUCT - Galantine

on November 25, 2020

boned stuffed meat Charcuterie charcutiere sauce Cured Meat Curing of Meat galentine steps in making galentine stuffed meat

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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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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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