MERRY CHRISTMAS DAY
"MERRY CHRISTMAS DAY "
The founder of christian religion, is a yeso crist ,yeso crist is born on 25 DEC. since 350 a.d at roam,from the times of prince constentian ,he had start to celebrates the occasions globally ,cons tentian he had before trusted and be faith and sun god and celebrates the occasions,he had always celebrates and pray and sing a song grace of song god ,but in his country citizen are vastly dedicates and faith with Christian god,not any universe ,so from on 25 th Dec. ,he started to celebrates Jesus born day on 25 Dec. ,from the starting of that times till on Dec.25th all yeso crist ,christianer celebrates this occasions o n 25th Dec. globally ,this occasion glob ally warmly close on the down town now ever y where.
New generation celebrates this occasion very warmly ,energetics y and excitedly now a days one words is popular with on mass that is" HAPPY CHRISTMAS"yes is it. we can see easily everywhere every persons dedicates and give gift card and many more with warmly say express word .
" HAPPY CHRISTMAS DAY"with each other beloved ,in all over globally tourism sector's places ,Christmas is celebrates ,we can see easily Christmas tress ,with highly decorates and we can see Santa Claus also too,all people are busy now a days to celebrates this occasions ,they are hang on now a days in this occasions for to take food ,drinks ,singing ,dancing and almost joy.
"MERRY CHRISTMAS AND A VERY HAPPY NEW YEARS "
"HAVE A MEMORABLE CHRISTMAS AND NEW YEARS"
"WISELY JOY CHEER AND LOTS OF PLEA SENT SURPRISES TO BE A B EST PART OF CHRISTMAS AND NEW YEARS FOREVER IN URS LIFE "
"HAPPY CHRISTMAS AND HAPPY NEW YEARS "
" U WILL SHOW ME THE PATH OF LIFE ,IN URS PRINCES IN FULLNESS JOY AT URS RIGHT HAND ARE PLEASURES FOREVER MORE" .
CHRISTMAS TREES:
Christ mas tree is foundation from Germany ,in ADAM/EV scene drama,stage,their in stage they had use a plant ,on that plant their growing apple,on the stage they put pyramid also, by candles and starts kinds of thing decorates in pyramid and after their put greens leaf but after ahead 16th century they use only pyramid not plant ,from that times a had pyramid convert in names of Christmas trees ,in 18th century balayat princes Victoria ,she took Christmas trees on her countries after ahead it like a train.
CHRISTMAS SANTA CLAUS:
Ist starting Santa Claus is SENT NICOLAS MIRIA ,OF 4T CENTURY AND IN 15 TH CENTURY ALSO HAD USE OF SANTA CLAUS ,in that times ,Santa Claus is use for to eating food,drinking and doing joy with each other mass .
In Victorian times he had becomes to give the information's and gift of Christ .in 19th century at America home war times ,in German their born one cartoonist ,his name is THOMAS NAST,he had makes ist times in American post harpras weekly,he had drawn cartoon from that times it becomes modernize.
Now a days e card /card is beastly workout at this times for to dedicates this
Christmas and new years occasions with each other and loved persons .
cultures is not national and international we have celebrates all that moments occasions which have make us happy and satisfy with work .
MAJOR ISSUSE IN MICROECONOMICS
MAJOR ISSUSE IN MICROECONOMICS
CORRECT ADVERSE BALANCE OF PAYMENTS:
Anoterh objectives of fiscall policy is to maintain equilibrium in the balance of payment mestly developing countries import finished goods and capital goods on the other hand,they export the agricultures and primary productions ,this creates the balance of payments problems fiscal policy helps to correct adverse balance of payments by promoting export and discouraging imports.provisions of tax concession ,exemptions and subsidy are the major fiscal instruments for promotions of exprot where as impositions higher tax rate to discourages the mport of luxury goods .
info education about the micro economics
by promoted santosh
CORRECT ADVERSE BALANCE OF PAYMENTS:
Anoterh objectives of fiscall policy is to maintain equilibrium in the balance of payment mestly developing countries import finished goods and capital goods on the other hand,they export the agricultures and primary productions ,this creates the balance of payments problems fiscal policy helps to correct adverse balance of payments by promoting export and discouraging imports.provisions of tax concession ,exemptions and subsidy are the major fiscal instruments for promotions of exprot where as impositions higher tax rate to discourages the mport of luxury goods .
info education about the micro economics
by promoted santosh
MAJOR ISSUES IN MICROECONOMICS
MAJOR ISSUES IN MICROECONOMICS
ECONOMIC STABILITY:
One of the objectives of fiscal policy is to achieve economics stability ,developing countires basically exports the primary goods and imports the capital goods ,fluctuation in international demand will affefct the primary goods,if the demand for these goods declines the tradees becomes adverse,there fore ,fiscal policy is an instruments in developing countires to achieve the objectives of maintainning economics stability.
In order to balacne exports and import trace ,goverments levied more tax on the import or the luxury items and it promotes exportables items by providing necessary subsidy and reducing export taxes in the situations of recession in world market goverment should launch public work program through deficit budget and adopt the policy of surplus budget during prosperity ,these policies are more appropriate to control economics fluctuations.
info eduation about the microeconomics
by promoted santosh
ECONOMIC STABILITY:
One of the objectives of fiscal policy is to achieve economics stability ,developing countires basically exports the primary goods and imports the capital goods ,fluctuation in international demand will affefct the primary goods,if the demand for these goods declines the tradees becomes adverse,there fore ,fiscal policy is an instruments in developing countires to achieve the objectives of maintainning economics stability.
In order to balacne exports and import trace ,goverments levied more tax on the import or the luxury items and it promotes exportables items by providing necessary subsidy and reducing export taxes in the situations of recession in world market goverment should launch public work program through deficit budget and adopt the policy of surplus budget during prosperity ,these policies are more appropriate to control economics fluctuations.
info eduation about the microeconomics
by promoted santosh
MAJOR ISSUES IN MICRO ECONOMICS
MAJOR ISSUES IN MICRO ECONOMICS
BALANCE OF PAYMENTS AND EXCHANGE RATE:
Balance of payments is the record of economics transactions of the resident of a country with the rest of the world during a period ,the aim to prepare such a record is to present an account of all receipts on account of goods exported, services rendered and capital received by the residents of a country and the payments made for goods imported ,services received and capital transferred to other countrires by residents of a country ,there may be deficit or surplus in balance of payments ,both create problems for an economy ,an important effect is that the transaction in balance of payment are influenced by the exchange rate .the exchange rate is the rate at which a country's currency is exchanged for foreign currencies ,the instability in exchange rate has been a major problem in recent years which has given rise to serious balance of payments problems ,during the last eight years ,indianb rupee has depreciated to a large extent in terms of us dollar giving rise to serious problems ,but during the last two years 1997 an 1998 ,curencies of many south -east asian countries and japan have rapidly depreciated in terms of us dollar ,this has created the situations of economics crissis which needs to be overcome ,both interrelated problems of balance of payments and instability of foreign exhange rate will be analysed in a separate part.
info education about microeconomic
by promoted santosh
BALANCE OF PAYMENTS AND EXCHANGE RATE:
Balance of payments is the record of economics transactions of the resident of a country with the rest of the world during a period ,the aim to prepare such a record is to present an account of all receipts on account of goods exported, services rendered and capital received by the residents of a country and the payments made for goods imported ,services received and capital transferred to other countrires by residents of a country ,there may be deficit or surplus in balance of payments ,both create problems for an economy ,an important effect is that the transaction in balance of payment are influenced by the exchange rate .the exchange rate is the rate at which a country's currency is exchanged for foreign currencies ,the instability in exchange rate has been a major problem in recent years which has given rise to serious balance of payments problems ,during the last eight years ,indianb rupee has depreciated to a large extent in terms of us dollar giving rise to serious problems ,but during the last two years 1997 an 1998 ,curencies of many south -east asian countries and japan have rapidly depreciated in terms of us dollar ,this has created the situations of economics crissis which needs to be overcome ,both interrelated problems of balance of payments and instability of foreign exhange rate will be analysed in a separate part.
info education about microeconomic
by promoted santosh
MAJOR ISSUES IN MACROECONOMICS ECONOMIC GROWTH
MAJOR ISSUES IN MACROECONOMICS ECONOMIC GROWTH
: Another important issue in microeconomics is to explain what dtermines economics growth in a country ,theory of economics growth or what is simply called growth economics which has been recently developed a good deal is an important branch of macroeconomic ,the problms of growth is a long -run problem and keynes did not deal with it,in fact,keynes is said to hav eonce remarked that 'in the long run we are all dead" ,from this remark of keynes it should not be understand that he thought long run to be quite unimtions in the level of economics activity,it was harrod' and domar4 who exteded the keynesian analysis to the long-run problem of growth with stabilty ,they laid stress on the dual role of investment-one of income generating which keynes considered and hte second of capacity increasing which keyness ignored cause of his preoccupation with the short run ,in view of the fact that an investment adds to the productive capacity since the above growth theories apply particularly to the present -day developed economies ,special theories which explain the causes of underdevelopment and poverty in less developed countires and which also suggest strategies for initiating and accelerating growth in then have also been propounded ,these special growth theories relating to less developed countries are generally known as ECONOMICS OF DEVELOPMENT.we shall discuss some theories of development such as balanced growth theory of nurkse,unbalanced growth theory of hirsehman,theory of 'economics development with unlimited supplies of labour' of arthur . have other more info info education about micro economics
by promoted santosh
: Another important issue in microeconomics is to explain what dtermines economics growth in a country ,theory of economics growth or what is simply called growth economics which has been recently developed a good deal is an important branch of macroeconomic ,the problms of growth is a long -run problem and keynes did not deal with it,in fact,keynes is said to hav eonce remarked that 'in the long run we are all dead" ,from this remark of keynes it should not be understand that he thought long run to be quite unimtions in the level of economics activity
by promoted santosh
MAJOR ISSUES IN MACROECONOMICS
MAJOR ISSUES IN MACROECONOMICS
STAGFLATION:
How to control business cycles and acheive economic stability has been a very difficult problem for the exonomics to solve,but during the decade of 1970s and in some later times in the subsequent decades market economics have experienced a still more intricate problem which has been described as stagflation ,while in business cycles ,recession or depression is accompanied by high unemployment and falling prices ,in the seventies recession or stagnation was accopanied by not only high unemployment but also rapid inflation ,since in that period high unemployment and recession co-existed with high inflation,this problem was given the name stagflation ,this stagflation could not be ex-plained with the keynesian theory which focuses on the demand side,therfore ,a new economics thought which is called supply -side economics emerged which explained stagflation by laying stress on the supply -side of economic activity ,stagflation is an important issue of modern macoreconomics ,stagflation along with supply -side economics will be edplained at length in a separate chapter.
info education macroeconomics
by santosh
STAGFLATION:
How to control business cycles and acheive economic stability has been a very difficult problem for the exonomics to solve,but during the decade of 1970s and in some later times in the subsequent decades market economics have experienced a still more intricate problem which has been described as stagflation ,while in business cycles ,recession or depression is accompanied by high unemployment and falling prices ,in the seventies recession or stagnation was accopanied by not only high unemployment but also rapid inflation ,since in that period high unemployment and recession
info education macroeconomics
by santosh
MAJOR ISSUSE IN MACROECONOMICS
MAJOR ISSUSE IN MACROECONOMICS
BUSINESS CYCLES:
Throughout history market economics have experienced what are called business cycles ,business cycles refer to fluctuations in out put and employment with alternating periods of boom and recession ,in boom periods both out put and employment are at high levels, whereas in recession periods both out put and employment fall and as a consequence large un employment come to exist in the economy ,when these recessions are extremely severe,they are called depressions ,what are the causes of these business cycles or ups and downs in market economics is an important macroeconomics issues which has been highly controversial ,the objectives of macroeconomic plicy is to achiece economic stablity with equilibrium at full employment level of out put and income ,we shall discuss various theories of business cycles and also monetary and fiscal policies to control business cycles and achieve economic stability.
info education macroeconomics
by santosh
BUSINESS CYCLES:
Throughout history market economics have experienced what are called business cycles ,business cycles refer to fluctuations in out put and employment with alternating periods of boom and recession ,in boom periods both out put and employment are at high levels, whereas in recession periods both out put and employment fall and as a consequence large un employment come to exist in the economy ,when these recessions are extremely severe,they are called depressions ,what are the causes of these business cycles or ups and downs in market economics is an important macroeconomics issues which has been highly controversial ,the objectives of macroeconomic plicy is to achiece economic stablity with equilibrium at full employment level of out put and income ,we shall discuss various theories of business cycles and also monetary and fiscal policies to control business cycles and achieve economic stability.
info education macroeconomics
by santosh
MAJOR ISSUSES IN MACOECONOMICS
MAJOR ISSUSES IN MACOECONOMICS
INFLATION OR RISING GENERAL PRICE LEVEL :
Another macroeconomics issues is to explain the problem of inflation ,inflation has been a major problem faced by both the developed and developing countries in the last fifty years ,classified economists thought that it is the quantity of money in the economy that determines the general price level in the economy and ,according to them,rate of inflation depends on the growth of money supply in the economy ,keynes critisied the 'quantity theory of money'and showed that expansion in money supply did not always lead to inflation or rise in price level ,keynes who before the second world war explained that involuntary enemployment and depression were due to the deficiency of aggregate demadn ,during the war period when prices rose very high explained in a booklet'how to pay for war' that just as unemployment and depression were caused by the deficiency of aggregate demand ,inflation was due to the exvessive aggregate demand,thus ,keynes put forward that is now called demand -pull theory of inflation ,after keynes ,theory of inflation has been further developed and many theories of inflation depeding upon various cause have been put forward ,cost -push adn structuralist theories of inflation have been put forward to analyse the problem of inflation is an important issue of macroeconomics.
info educaiton macroeconomics
by santosh
INFLATION OR RISING GENERAL PRICE LEVEL :
Another macroeconomics issues is to explain the problem of inflation ,inflation has been a major problem faced by both the developed and developing countries in the last fifty years ,classified economists thought that it is the quantity of money in the economy that determines the general price level in the economy and ,according to them,rate of inflation depends on the growth of money supply in the economy ,keynes critisied the 'quantity theory of money'and showed that expansion in money supply did not always lead to inflation or rise in price level ,keynes who before the second world war explained that involuntary enemployment and depression were due to the deficiency of aggregate demadn ,during the war period when prices rose very high explained in a booklet'how to pay for war' that just as unemployment and depression were caused by the deficiency of aggregate demand ,inflation was due to the exvessive aggregate demand,thus ,keynes put forward that is now called demand -pull theory of inflation ,after keynes ,theory of inflation has been further developed and many theories of inflation depeding upon various cause have been put forward ,cost -push adn structuralist theories of inflation have been put forward to analyse the problem of inflation is an important issue of macroeconomics.
info educaiton macroeconomics
by santosh
MAJOR ISSUSES IN MACROECONOMICS
MAJOR ISSUSES IN MACROECONOMICS
Employment and unemployment .
The ist major issue in macroeconomics is to explain what determines the level of employment and national income in an economy and there fore what causes involunary unemployment ,why is level of national income and employment very low in times of derpression as in 1930s in various capitalist countreies of the world.this will explain the cause of huge enemployment that emerged in these countries .as metnioned above classical economists denioed that there could be unemployment of labour and other resourcs for a long time ,they thought that with changes in wages and prices ,unemployment would be automatically removed and full employment established ,but this did not appear to be so at the time of depression in the thirties and after ,keynes explained that level of employment and national income is determined by aggregate demand and aggregate supply with aggregate supply curve remainning unchanged in the short run ,it is the deficiency in aggregate demand that cause underemployment equilibrium with the appearance of unemployment ,according to him ,it is the chages in private investment that causes fluctuations in aggregate demand and is there fore, resposible for the problesms of cyclical unemployment ,we will explain keynes's theory of employment and income and its various aspects in detail in the subsequent chapters.
info education
by santosh
Employment and unemployment .
The ist major issue in macroeconomics is to explain what determines the level of employment and national income in an economy and there fore what causes involunary unemployment ,why is level of national income and employment very low in times of derpression as in 1930s in various capitalist countreies of the world.this will explain the cause of huge enemployment that emerged in these countries .as metnioned above classical economists denioed that there could be unemployment of labour and other resourcs for a long time ,they thought that with changes in wages and prices ,unemployment would be automatically removed and full employment established ,but this did not appear to be so at the time of depression in the thirties and after ,keynes explained that level of employment and national income is determined by aggregate demand and aggregate supply with aggregate supply curve remainning unchanged in the short run ,it is the deficiency in aggregate demand that cause underemployment equilibrium with the appearance of unemployment ,according to him ,it is the chages in private investment that causes fluctuations in aggregate demand and is there fore, resposible for the problesms of cyclical unemployment ,we will explain keynes's theory of employment and income and its various aspects in detail in the subsequent chapters.
info education
by santosh
CLASSICAL MENU
FRENCH CLASSICAL MENU:
COURSE FRENCH / ENGLISH
1 HORS D' OEUVRE / APPETIZER,STARTER,small titbit predinner titbit
2 POTAGE /SOUPE / SOUP
3 FARINEAUX/PATES / PASTA
4 OEUF / EGG
5 POISSON / FISH
6 ENTREE' /IST MEAT DISHES
7 RELEVE /2ND MEAT DISHES
8 SORBET /SHERBERT/JUICE
9 VOLAILLE /POULTRY
10 LE'GUME / VEGETABLE
11 ENTREMENT / DESSERT
12 SAVOUREAUX /WATER ICE DISHES
13 FROMAGE /CHEESE
14 FRUITS / FRUITS
15 BOISSON /BEVERAGE
BY EDUCATION FROM SANTOSH TO FOR VEIW FOR GLOBALLY.
COURSE FRENCH / ENGLISH
1 HORS D' OEUVRE / APPETIZER,STARTER,small titbit predinner titbit
2 POTAGE /SOUPE / SOUP
3 FARINEAUX/PATES / PASTA
4 OEUF / EGG
5 POISSON / FISH
6 ENTREE' /IST MEAT DISHES
7 RELEVE /2ND MEAT DISHES
8 SORBET /SHERBERT/JUICE
9 VOLAILLE /POULTRY
10 LE'GUME / VEGETABLE
11 ENTREMENT / DESSERT
12 SAVOUREAUX /WATER ICE DISHES
13 FROMAGE /CHEESE
14 FRUITS / FRUITS
15 BOISSON /BEVERAGE
BY EDUCATION FROM SANTOSH TO FOR VEIW FOR GLOBALLY.
PLANNING
MENU PLANNING:
MENU planning means to compose a series of dishes for a meal,composing a good menu is an art and it nees areful serlection of dishes for the different course.
MENU
THE menu is the list of what is prepare and what types of food is to be serve.
TYEPS OF MENU:
-A'LA CARTE
-TABLE D'HOTE
-A'LA CARTE;
A' choice is generally more extensive and each dish is prived seperately in A'la carte menu.
ex.
salad de homard 600
cre,me de poulet 150
dinde roti 550
and many more of choice of each.
TABLE D'HOTE:
A choice has fixed ,it should be well planned and balanced ,it s suitable for conference ,meeting banquet,airline ,reailways,shiplines as well as cruse lines ,too.,it has a choice of vegetarians and non veg.
eg.
sauman fume
puree d' epinard
poulet roti
ravioli a' l'italienne
,ravioliin the style of italian>
creme de caramel
th'e au caf'e
fixed price is 3000/-
POINTS TO BE CONSIDERATIES WHEN PLANNING THE MENU.
-TYPES OF MEAL
-TYPES OF ESTABLISHMENT AND LOCATION
-TYPES OF CUSTOMER
-SEASONAL AVAILABILITY OF INGREDIENTS
-OCCASION
-CAPABILITY OF KITCHEN STAFF
- EQUIPMENTS OF THE KITCHEN
-THE BALANCE OF MENU
-REPEATATION OF INGREDIENT
- REPEATATION OF COLOUR
- REPEATATION OF WORD
-AVOID OVERBALANCE OF MENU
-HIGH VALUE
-TEXTURE AND FLAVOUR
-SEASONING
-GARNISHING
-ACCOMPANIMENT
-WORDING OF VALUE
-SELECT LONG WAYS WHICH THE CUSTOMER CAN UNDERSTAND
- IF THE MENU IS IN FRENCH ,GIVE AN ENGLISH TRANSLATION.
-NEVER USE A MIX TURE OF LANGUAGE FOR THE COURSE OF A MENU.
-SPELLING OF THE WORD SHOULD BE CORRECT.
BY PROMOTIONAL ADVICE FOR TO THEM WHO REAL WANT TO PROGRESS.
BY PROMOTED SANTOSH
MENU planning means to compose a series of dishes for a meal,composing a good menu is an art and it nees areful serlection of dishes for the different course.
MENU
THE menu is the list of what is prepare and what types of food is to be serve.
TYEPS OF MENU:
-A'LA CARTE
-TABLE D'HOTE
-A'LA CARTE;
A' choice is generally more extensive and each dish is prived seperately in A'la carte menu.
ex.
salad de homard 600
cre,me de poulet 150
dinde roti 550
and many more of choice of each.
TABLE D'HOTE:
A choice has fixed ,it should be well planned and balanced ,it s suitable for conference ,meeting banquet,airline ,reailways,shiplines as well as cruse lines ,too.,it has a choice of vegetarians and non veg.
eg.
sauman fume
puree d' epinard
poulet roti
ravioli a' l'italienne
,ravioliin the style of italian>
creme de caramel
th'e au caf'e
fixed price is 3000/-
POINTS TO BE CONSIDERATIES WHEN PLANNING THE MENU.
-TYPES OF MEAL
-TYPES OF ESTABLISHMENT AND LOCATION
-TYPES OF CUSTOMER
-SEASONAL AVAILABILITY OF INGREDIENTS
-OCCASION
-CAPABILITY OF KITCHEN STAFF
- EQUIPMENTS OF THE KITCHEN
-THE BALANCE OF MENU
-REPEATATION OF INGREDIENT
- REPEATATION OF COLOUR
- REPEATATION OF WORD
-AVOID OVERBALANCE OF MENU
-HIGH VALUE
-TEXTURE AND FLAVOUR
-SEASONING
-GARNISHING
-ACCOMPANIMENT
-WORDING OF VALUE
-SELECT LONG WAYS WHICH THE CUSTOMER CAN UNDERSTAND
- IF THE MENU IS IN FRENCH ,GIVE AN ENGLISH TRANSLATION.
-NEVER USE A MIX TURE OF LANGUAGE FOR THE COURSE OF A MENU.
-SPELLING OF THE WORD SHOULD BE CORRECT.
BY PROMOTIONAL ADVICE FOR TO THEM WHO REAL WANT TO PROGRESS.
BY PROMOTED SANTOSH
COST CONTROL
COST CONTROL:
TO know ist how much money has been received and 2nd how much it has to take that money.
RULES REGARDING COST CONTROL:
-ALL PURCHASES MUST BE CONTROLLED
-PROPER RECEIVING AND ISSUING
-OVER PRODUCTION OF FOOD MUST BE CHECKED AND PRODUCTION CONTROLLED.
-RE-USE IN THE BEST WAY.
-AN EFFICIENT SYSTEM OF CASH CONTROL.
-SALES OF ANY KIND ,CHECKED WITH CASH RECEIPTS.
-TOTAL DAILY WAGES MUST BE CONTROLLED.
COST CATEGORIES :
COSTING FALLS ON 3 CATEGORIES:
-LABOUR ,WAGE,SALARY
-COST OF FOOD
-COST OF OVER HEAD.
IST AID: ADVICE BY SANTOSH
-CUT INJURY
-BURNS
-SCALDS
-FOODS POISONING
-CHEMICAL POISONING
-BITES
-FAINTING
-FRACTURE
-SPRAINS
BY RESEARCH ABLE SECTORS OF SANTOSH
TO know ist how much money has been received and 2nd how much it has to take that money.
RULES REGARDING COST CONTROL:
-ALL PURCHASES MUST BE CONTROLLED
-PROPER RECEIVING AND ISSUING
-OVER PRODUCTION OF FOOD MUST BE CHECKED AND PRODUCTION CONTROLLED.
-RE-USE IN THE BEST WAY.
-AN EFFICIENT SYSTEM OF CASH CONTROL.
-SALES OF ANY KIND ,CHECKED WITH CASH RECEIPTS.
-TOTAL DAILY WAGES MUST BE CONTROLLED.
COST CATEGORIES :
COSTING FALLS ON 3 CATEGORIES:
-LABOUR ,WAGE,SALARY
-COST OF FOOD
-COST OF OVER HEAD.
IST AID: ADVICE BY SANTOSH
-CUT INJURY
-BURNS
-SCALDS
-FOODS POISONING
-CHEMICAL POISONING
-BITES
-FAINTING
-FRACTURE
-SPRAINS
BY RESEARCH ABLE SECTORS OF SANTOSH
PEST CONTROL
PEST CONTROL
PEST CAUSE ENORMOUS AMOUNT OF DAMAGE AND COST TO FOOD BUSINESS AND ARE OFTEN THE CAUSE SERIOUS FOOD POISONING INCIDENTS MANY DIFFERENT SPECIES ARE ATTRACTED TO FOOD.
TYPES OF PEST:
-RODENTS-RAT,MOUSE,MANGOOISE,RABBIT,AQUAIRAL ETC.
-FLICS-COCKROACH,HOUSE FLIES,MOSQUITO,WASP ETC.
-INSECTS-FLOUR MITE,LICE,BETTLE,WEEVIL ETC.
-BIRDS-PIGEON,CRAW,SPARROW,PARROT,DORE ETC.
-DOGS/CATS -ALL DOMESTIC SWILD VARIETIES.
SIGN OF PEST:
-RODENTS-BLACK GREASY STAINS ON WALL ,MARKING THE WAY THEY MOVE AROUND THE AREAS ,GHAWINGAT FOOD OR WOOD ,BAD ODOUR
-FLICS-DEAD OR ALIVE BODY LYING AROUND ,BROWN STAINS ON FLOOR ,LARVAE IN DARK CORNER.
-INSECTS-PRINTSIN FLOUR ,FOUND ON DIRTY PLACE.
-BIRDS-DROPPING,DAMAGE,TO PACKAGE,LOOSE FEATHER
-DOGS/CATS-SMALL,DROPPING ,RUBBISH STREWN AROUND WASTE AREAS.
PREVENTION OF PEST:
-SEAL ANY OPENING INTO THE BUILDINGS.
-RODENTS PROOF AND FLY SCREEN AN DOORS AND WINDOWS AND KEEP THEM CLOSED.
-CLEAN THE WASTE AREAS AND REMOVE RUBBISH REGULARLY.
-KEEP WASTE BINS LIDDED.
-KEEP DRAINS CLEAN AND CORRECTLY COVERED.
-KEEP STORES WELL LID,STOCK ,HELD IN TIGHT LIDDED,CONTAINERS ,STORED OFF THE GROUND THE WALLS.
-CLEAN ALL AREAS REGULARLY.
-CLEAN UP ANY SPILLS IMMEDIATELY.
BY SERVICING INFO IFO SANTOSH
PEST CAUSE ENORMOUS AMOUNT OF DAMAGE AND COST TO FOOD BUSINESS AND ARE OFTEN THE CAUSE SERIOUS FOOD POISONING INCIDENTS MANY DIFFERENT SPECIES ARE ATTRACTED TO FOOD.
TYPES OF PEST:
-RODENTS-RAT,MOUSE,MANGOOISE,RABBIT,AQUAIRAL ETC.
-FLICS-COCKROACH,HOUSE FLIES,MOSQUITO,WASP ETC.
-INSECTS-FLOUR MITE,LICE,BETTLE,WEEVIL ETC.
-BIRDS-PIGEON,CRAW,SPARROW,PARROT,DORE ETC.
-DOGS/CATS -ALL DOMESTIC SWILD VARIETIES.
SIGN OF PEST:
-RODENTS-BLACK GREASY STAINS ON WALL ,MARKING THE WAY THEY MOVE AROUND THE AREAS ,GHAWINGAT FOOD OR WOOD ,BAD ODOUR
-FLICS-DEAD OR ALIVE BODY LYING AROUND ,BROWN STAINS ON FLOOR ,LARVAE IN DARK CORNER.
-INSECTS-PRINTS
-BIRDS-DROPPING,DAMAGE,TO PACKAGE,LOOSE FEATHER
-DOGS/CATS-SMALL,DROPPING ,RUBBISH STREWN AROUND WASTE AREAS.
PREVENTION OF PEST:
-SEAL ANY OPENING INTO THE BUILDINGS.
-RODENTS PROOF AND FLY SCREEN AN DOORS AND WINDOWS AND KEEP THEM CLOSED.
-CLEAN THE WASTE AREAS AND REMOVE RUBBISH REGULARLY.
-KEEP WASTE BINS LIDDED.
-KEEP DRAINS CLEAN AND CORRECTLY COVERED.
-KEEP STORES WELL LID,STOCK ,HELD IN TIGHT LIDDED,CONTAINERS ,STORED OFF THE GROUND THE WALLS.
-CLEAN ALL AREAS REGULARLY.
-CLEAN UP ANY SPILLS IMMEDIATELY.
BY SERVICING INFO IFO SANTOSH
STORING
STORING:
CYCLE:
KITCHEN-PURCHASING-RECEIVING-STORING-ISSUING-PREPARATION-COOKING-SERVING.
STORAGE POLICIES:
-QUALITY
-ROTATE FOOD STOCK
-STORE FOOD AT PROPER TEMPERATURE
-CLEANNING STORAGE AREA
-PROPER VENTILATION AND AIR CIRCULATION
-SECURITY
-LOCKABLE STORAGE AREA
-PRECIOUS STORAGE
-LIMILTED ACCESS
-SERCURITY DESIGN
-LIGHT AND MONITORING
-RECORD KEEPING
-PERPECTUAL INVENTORY SYSTEM
-PERIODIC INVENTORY SYSTEM
APPROXIMATE TEMPERATURE FOR COMMODITIES
-MAXIMUM TEMPERATURE FOR STORAGE OF ALL PERISHABLE FOOD-7*C
-FRUITSVEGETABLES AND MOST OTHER PERISHABLE FOOD -4*C-10*C
-DAIRY PRODUCT -3*C-5*C
-FISH AND SHELL FISH-1*C-5*C
-FROZEN FOOD-18*C
-MEAT,POULTRY-2*C-5*C
-PREPARED MEAL-2*C-5*C
STORAGE ACCOMODATION:
FOODS ARE DIVIDED INTO TWO GROUP FOR THE PURPOSE OF COKING:
-DRY FOOD:CEREAL,PULES,SUGAR,FLOUR,BEAN,LEGUME BREAD,CAKE,JAM,PICKKLE AND OTHERS,BOTTLED/CANNED/TINNED FOODS.
-PERISHABLE FOOD :MEAT,POULTRY,FISH,GAME VEGETABLE,FRUITS,DAIRY PRODUCT ,NUTS ,FAT ETC.
FROZEN FOOD: FROZEN FOOD ARE DELIVERED ,THEY MUST BE IMMEDIATELY PLACED INTO A FREEZE AT A TEMPERATURE OF -2*C.
-COLD ROOM
-DEEP ROOM
-VEGETABLE ROOM
-CHILL ROOM
-REFRIGERATOR
-TRY STORAGE ROOM ETC.
BY ADVANCE ADVICE FOR TO MOST OF THE WORLD PEOPLE OF FOODS CONSCIOUS.
BY DR. SANTOSH
CYCLE:
KITCHEN-PURCHASING-RECEIVING-STORING-ISSUING-PREPARATION-COOKING-SERVING.
STORAGE POLICIES:
-QUALITY
-ROTATE FOOD STOCK
-STORE FOOD AT PROPER TEMPERATURE
-CLEANNING STORAGE AREA
-PROPER VENTILATION AND AIR CIRCULATION
-SECURITY
-LOCKABLE STORAGE AREA
-PRECIOUS STORAGE
-LIMILTED ACCESS
-SERCURITY DESIGN
-LIGHT AND MONITORING
-RECORD KEEPING
-PERPECTUAL INVENTORY SYSTEM
-PERIODIC INVENTORY SYSTEM
APPROXIMATE TEMPERATURE FOR COMMODITIES
-MAXIMUM TEMPERATURE FOR STORAGE OF ALL PERISHABLE FOOD-7*C
-FRUITS
-DAIRY PRODUCT -3*C-5*C
-FISH AND SHELL FISH-1*C-5*C
-FROZEN FOOD-18*C
-MEAT,POULTRY-2*C-5*C
-PREPARED MEAL-2*C-5*C
STORAGE ACCOMODATION:
FOODS ARE DIVIDED INTO TWO GROUP FOR THE PURPOSE OF COKING:
-DRY FOOD:CEREAL,PULES,SUGAR,FLOUR,BEAN,LEGUME BREAD,CAKE,JAM,PICKKLE AND OTHERS,BOTTLED/CANNED/TINNED FOODS.
-PERISHABLE FOOD :MEAT,POULTRY,FISH,GAME VEGETABLE,FRUITS,DAIRY PRODUCT ,NUTS ,FAT ETC.
FROZEN FOOD: FROZEN FOOD ARE DELIVERED ,THEY MUST BE IMMEDIATELY PLACED INTO A FREEZE AT A TEMPERATURE OF -2*C.
-COLD ROOM
-DEEP ROOM
-VEGETABLE ROOM
-CHILL ROOM
-REFRIGERATOR
-TRY STORAGE ROOM ETC.
BY ADVANCE ADVICE FOR TO MOST OF THE WORLD PEOPLE OF FOODS CONSCIOUS.
BY DR. SANTOSH
FOOD POISONING
FOOD POISONING:
CAUSE OF FOOD POISONING :
-GROWTH OF MICRO ORGANISMS
-MANIFESTATION OF HARMFUL INSECTS
-INAPPROPRIATE TEMPERATURE
-GAIN OF MOISTURE
-LIGHT
-PHYSICAL STRESS OF IN TAKEN
-TIME
-IGNORANCE OF HYGIENE RULE
-CARELESS ABOUT FOOD OR EQUIPMENT.
HOW BACTERIA GROW:
BACTERIA CAN GROW IF THE FOLLOWING THING ARE MADE AVAILABLE ,IF ANY ONE IS ABSENT ,BACTERIA CAN NOT GROW
-FOOD
-TIME
-MOISTURE
-TEMPERATURE
MIN/BACTERIA
1 /1
15 /2
30/4
40/8
6-/HRS/16
PREVENTION OF FOOD POISONING:
-WATER BOILS-100*C-VERY RAPIDLY KILLING
-THROUGH COOKING OR REHEATING THE FOOD -88*C-RAPIDLY KILLING
-WARM FOOD-68*C-SLOWLY KILLING
-VERY HOT SUMMER
NORMAL KITCHEN TEMPERATURE/ROOM TEMP.,BODY TEM.,AIR CONDITION TEMP.-45*C,37*C,20*C>
-VEGETABLE STORE-10*C
-THAWING REFRIGERATOR -5*C-SLOWLY INACTIVE
-STORAGE ROOM-0*C-RAPIDLY INACTIVE
-DEEP FREEZE /ROOM -18*C-VERY RAPIDLY INACTIVE
BY CREATION FOR HEALTH EDUCATION GLOBALLY
BY DR.SANTOSH
CAUSE OF FOOD POISONING :
-GROWTH OF MICRO ORGANISMS
-MANIFESTATION OF HARMFUL INSECTS
-INAPPROPRIATE TEMPERATURE
-GAIN OF MOISTURE
-LIGHT
-PHYSICAL STRESS OF IN TAKEN
-TIME
-IGNORANCE OF HYGIENE RULE
-CARELESS ABOUT FOOD OR EQUIPMENT.
HOW BACTERIA GROW:
BACTERIA CAN GROW IF THE FOLLOWING THING ARE MADE AVAILABLE ,IF ANY ONE IS ABSENT ,BACTERIA CAN NOT GROW
-FOOD
-TIME
-MOISTURE
-TEMPERATURE
MIN/BACTERIA
1 /1
15 /2
30/4
40/8
6-/HRS/16
PREVENTION OF FOOD POISONING:
-WATER BOILS-100*C-VERY RAPIDLY KILLING
-THROUGH COOKING OR REHEATING THE FOOD -88*C-RAPIDLY KILLING
-WARM FOOD-68*C-SLOWLY KILLING
-VERY HOT SUMMER
NORMAL KITCHEN TEMPERATURE/ROOM TEMP.,BODY TEM.,AIR CONDITION TEMP.-45*C,37*C,20*C>
-VEGETABLE STORE-10*C
-THAWING REFRIGERATOR -5*C-SLOWLY INACTIVE
-STORAGE ROOM-0*C-RAPIDLY INACTIVE
-DEEP FREEZE /ROOM -18*C-VERY RAPIDLY INACTIVE
BY CREATION FOR HEALTH EDUCATION GLOBALLY
BY DR.SANTOSH
BREAKFAST
BREAKFAST:
Breakfast means'breaking the fast in the morning' this is the first meal of the day ,the service is very important cause the waiter will have to create flavor impression on the guest to increase the appetite ,the service should be quick.
Breakfast is more profitable menu in any restaurant ,it includes the service of continental,English,American and Indian breakfast ,this may be from a'la carte'table d'hote or a buffet breakfast.
types of breakfast
-continental b/f
-English b/f
CONTINENTAL BREAKFAST:
-CAFE'SIMPLE
-CAFE 'COMPLETE
CAFE'SIMPLE:Here the guest requires the beveragewith nothing to eat.
CAFE'COMPLETE:Here the guest requires the beveragewith some thing to eat like croissant muffin ,briochee,danish pastry ,plain or toast bread with pressves and juice.
juice
cereal
hot/cold milk
bread/rolls
pancake
tea/coffee
ENGLISH BREAKFAST:This is moreeelaborate meal and requires more preparation in the kitchen before service.
A full English b/f may consist from 2-8 courses.
1 cereal
2 bread/rolls with preserves
3pancake with honey ,peanut butter,jam
4egg -boiled ,poached ,fried,omlette,scrambed with accompaniment
5meat-steak item
6fish-tinned/smoked
7juice
8fruit
tea /coffee
others .
AMERICAN B/F
-JUICE
-CEREAL
-HOT /COLD MILK
-BREAD ROLLS
-EGG
-PANCAKE
-TEA/COFFEE
INDIAN B/F
-LASSI
-PORI BHAJI,SAMOSSA,PARATHA,CUTLET,PAKODA,PAOBHAJI
-
NORTH INDIAN
-IDLI SAMBER,DOSA SAMBER,HPPAMA
SOUTH INDIAN
TEA/COFFEE
TEA OF MEAL
-BREAKFAST
-BRUNCH
-LUNCH
-AFTERNOON TEA
-HIGH TEA
-SUPPER
-DINNER
-MID NIGHT SNACKS
BY MENU OF SANTOSH
Breakfast means'breaking the fast in the morning' this is the first meal of the day ,the service is very important cause the waiter will have to create flavor impression on the guest to increase the appetite ,the service should be quick.
Breakfast is more profitable menu in any restaurant ,it includes the service of continental,English,American and Indian breakfast ,this may be from a'la carte'table d'hote or a buffet breakfast.
types of breakfast
-continental b/f
-English b/f
CONTINENTAL BREAKFAST:
-CAFE'SIMPLE
-CAFE 'COMPLETE
CAFE'SIMPLE:Here the guest requires the beverage
CAFE'COMPLETE:Here the guest requires the beverage
juice
cereal
hot/cold milk
bread/rolls
pancake
tea/coffee
ENGLISH BREAKFAST:This is moreeelaborate meal and requires more preparation in the kitchen before service.
A full English b/f may consist from 2-8 courses.
1 cereal
2 bread/rolls with preserves
3pancake with honey ,peanut butter,jam
4egg -boiled ,poached ,fried,omlette,scrambed with accompaniment
5meat-steak item
6fish-tinned/smoked
7juice
8fruit
tea /coffee
others .
AMERICAN B/F
-JUICE
-CEREAL
-HOT /COLD MILK
-BREAD ROLLS
-EGG
-PANCAKE
-TEA/COFFEE
INDIAN B/F
-LASSI
-PORI BHAJI,SAMOSSA,PARATHA,CUTLET,PAKODA,PAOBHAJI
-
NORTH INDIAN
-IDLI SAMBER,DOSA SAMBER,HPPAMA
SOUTH INDIAN
TEA/COFFEE
TEA OF MEAL
-BREAKFAST
-BRUNCH
-LUNCH
-AFTERNOON TEA
-HIGH TEA
-SUPPER
-DINNER
-MID NIGHT SNACKS
BY MENU OF SANTOSH
SANDWICH
SANDWICH:
Sandwich derive their name from 'earl of sandwich' england ,who required snack while involved in a game of cards.
This simple idea of dressing food between two sliced of bread has developed to include many styles of presentation.
sandwiches are one of the most varied types of food produced,they may be made from every kind of bread ,fresh or toasted in a variety of shapes and with an almost endless assortment of fillings.
TYPES OF BREAD:
-WHITE BREAD
-BROWN BREAD
-WHOLE MEAL BREAD
-FRENCH BREAD
-RYE
-ROLL
-CARAWAG SEED BREAD
TYPES OF SPREAD:
-BUTTER
-CREAM
-MARGARINE
-MUSTARD PASTE
-PEANUT BUTTER
-MAYONNAISE ETC.
COMBINATION OF FILLINGS.
-FISH AND LETTUCE
-CHEESE AND TOMATO
-EGG AND CUCUMBER
-ROAST BEAF AND APPLE SAUCE
-ROAST PORK AND APPLE SAUCE
-HAM AND ONION OR APPLE
-TUNA FISH AND CUCUMBER ETC.
GENERAL RULES FOR MAKING SANDWICH:
-PREPARE BREAD
-SPREAD WITH SOFTEN BUTTER,MAYONANNAISE ETC.
-PUT A PIECE OF LETTUCE
-SPREAD FILLINGS
-PLACE SECARD SLICE ON TOP OF FILLING.PRESS SLIGHTLY.
-TRIM EDGE OR SIDE CRUST IF NECESSARY
-CUT AND GARNISH
-PUT ACCOMPANIMENT AND SERVE.
TYPES OF SANDWICH:
1TOASTED SANDWICH:TOASTED BREAD <2pcs>
-FILLING-SCRAMBLED EGG,HAM/BACON,FRIED EGG ,CHICKEN,CHEESE
2CLUB SANDWICH:TOASTED BREAD <3pcs>
-FILLING-LETTUCE,VEGETABLE,CHICKEN,CHEESE ,EGG,HAM/BACON
3BOOK MAKER SANDWICH:THIS IS AN UNDER DONE MINUTE BETWEEN TWO SLICED OF HOT BUTTER BREAD.
4DOUBLE DECBER SANDWICH:TOASTED OR UNTOASTED BREAD USING THREE SLICES WITH TWO SEPARATE FILLINGS.
5TRIPLE DECKER SANDWICH:TOASTED OR UNTOASTED BREAD USING FOUR SLICES WITH THREE SEPARATE FILLINGS.
6 OPEN SAND WICH:THIS IS PREPARED FROM A BUTTERED SLICE OF ANY SPREAD GARNISHED WITH ANY TYPES OF MEAT ,POULTRY ,FISH ,EGG,VEGETABLES,FRUIT,SALAD,DAIRY PRODUCT ETC.
BY SANTOSH
Sandwich derive their name from 'earl of sandwich' england ,who required snack while involved in a game of cards.
This simple idea of dressing food between two sliced of bread has developed to include many styles of presentation.
sandwiches are one of the most varied types of food produced,they may be made from every kind of bread ,fresh or toasted in a variety of shapes and with an almost endless assortment of fillings.
TYPES OF BREAD:
-WHITE BREAD
-BROWN BREAD
-WHOLE MEAL BREAD
-FRENCH BREAD
-RYE
-ROLL
-CARAWAG SEED BREAD
TYPES OF SPREAD:
-BUTTER
-CREAM
-MARGARINE
-MUSTARD PASTE
-PEANUT BUTTER
-MAYONNAISE ETC.
COMBINATION OF FILLINGS.
-FISH AND LETTUCE
-CHEESE AND TOMATO
-EGG AND CUCUMBER
-ROAST BEAF AND APPLE SAUCE
-ROAST PORK AND APPLE SAUCE
-HAM AND ONION OR APPLE
-TUNA FISH AND CUCUMBER ETC.
GENERAL RULES FOR MAKING SANDWICH:
-PREPARE BREAD
-SPREAD WITH SOFTEN BUTTER,MAYONANNAISE ETC.
-PUT A PIECE OF LETTUCE
-SPREAD FILLINGS
-PLACE SECARD SLICE ON TOP OF FILLING.PRESS SLIGHTLY.
-TRIM EDGE OR SIDE CRUST IF NECESSARY
-CUT AND GARNISH
-PUT ACCOMPANIMENT AND SERVE.
TYPES OF SANDWICH:
1TOASTED SANDWICH:TOASTED BREAD <2pcs>
-FILLING-SCRAMBLED EGG,HAM/BACON,FRIED EGG ,CHICKEN,CHEESE
2CLUB SANDWICH:TOASTED BREAD <3pcs>
-FILLING-LETTUCE,VEGETABLE,CHICKEN,CHEESE ,EGG,HAM/BACON
3BOOK MAKER SANDWICH:THIS IS AN UNDER DONE MINUTE BETWEEN TWO SLICED OF HOT BUTTER BREAD.
4DOUBLE DECBER SANDWICH:TOASTED OR UNTOASTED BREAD USING THREE SLICES WITH TWO SEPARATE FILLINGS.
5TRIPLE DECKER SANDWICH:TOASTED OR UNTOASTED BREAD USING FOUR SLICES WITH THREE SEPARATE FILLINGS.
6 OPEN SAND WICH:THIS IS PREPARED FROM A BUTTERED SLICE OF ANY SPREAD GARNISHED WITH ANY TYPES OF MEAT ,POULTRY ,FISH ,EGG,VEGETABLES,FRUIT,SALAD,DAIRY PRODUCT ETC.
BY SANTOSH
compound salad info
some ex. of compound salad:
salad -ingredient -dressing
-russian-carrot,french bean,potato,turnip copt,apple,pineapple,cheese,egg -m.
-coleslaw-carrot,cabbage,copt,lettuce,tomato,capsicum,onion -m./v.
-tomato-tomato,onion,parsley -v./salad
-charming lady-chicken,melon,tomato,orange,garnished with julienne of pimento-tomato and orange flavoured m.
-chicken hawali-chicken,pineapple,garnished with red cherry -m.
-pariseinne-lobster,aspic,vegetable salad,lettuce herb -m.
-fish mayonnaise-poached fish,tomato,garnished with parsley -m.
-hollan daise-smoked salmon,potato ,onion,garnished with onion ring and cavier-lemon dr
-caeser-anchovy,lettuce,garlic,garlic cruton,egg yolk,peas,celery,pasmesan cheese-v.
-continental -cray fish ,egg,anchovy,olive ,tuna,lettuce,aspic -m.
-seafood /shell fish-any types of sea food ,shell fish with pineapple/orange,herb-m./cocktail sauce.
-tuna fish-tuna fish ,lemon juice,garnished with julienne beetroot -m./v.
by santosh
salad -ingredient -dressing
-russian-carrot,french bean,potato,turnip copt,apple,pineapple,cheese,egg -m.
-coleslaw-carrot,cabbage,copt,lettuce,tomato,capsicum,onion -m./v.
-tomato-tomato,onion,parsley -v./salad
-charming lady-chicken,melon,tomato,orange,garnished with julienne of pimento-tomato and orange flavoured m.
-chicken hawali-chicken,pineapple,garnished with red cherry -m.
-pariseinne-lobster,aspic,vegetable salad,lettuce herb -m.
-fish mayonnaise-poached fish,tomato,garnished with parsley -m.
-hollan daise-smoked salmon,potato ,onion,garnished with onion ring and cavier-lemon dr
-caeser-anchovy,lettuce,garlic,garlic cruton,egg yolk,peas,celery,pasmesan cheese-v.
-continental -cray fish ,egg,anchovy,olive ,tuna,lettuce,aspic -m.
-seafood /shell fish-any types of sea food ,shell fish with pineapple/orange,herb-m./cocktail sauce.
-tuna fish-tuna fish ,lemon juice,garnished with julienne beetroot -m./v.
by santosh
SAUCESALAD
SAUCE:
Sauce are liquid compound that are served with meat,poultry ,fish or vegetable ,they are richly flavored ,thickened stock or liquid used to give moistures ,increase the flavor and taste of food and improves it supperance.the two basic components of sauces are liquid and thickener ,the liquid can be stock ,milk wine or water the thickener is usually roux beurremanie,liaison,egg,cornflour,cream etc.
IMPORTANCE OF SAUCE:
-to give taste
-to give colour
-to give flavor
-to increase presentation
-to help in digestion
-to make food more palatable
-to provide moistureness to the dish
- to give name to the dish
MOTHER SAUCE /TYPES OF SAUCE /MAJOR SAUCE/BASIC SAUCE
*HOT SAUCE
*COLD SAUCE
*HOT SAUCE:
-espagnole:
brown stock +brown roux+mirepoix,boughent garni,tomato puree
-veloute :white stock+white/blond roux+mirepoix,bouquet garni
-tomato:white stock+blond roux+mirepoix bouquet garni,shallot /garlie,tomato puree,tomato concassee,
-be'chamel:white roux+milk,studded onion
-hollandaise:egg yolk+metted butter,warm water.
COLD SAUCE:
-MAYONNAISE:
Egg yolk+olive oil/salad oil/refined oil+mustard passte/powder+lemon juice/vinegar.
DRESSING:
-VINAIGRETTE:olive oil/salad oil/refined oil+mustard paste/powder+lemon juice/ vinegar.
CROUTON-Fried cube of bread
ROUX-Equally quantity of flour and butter ,cooked
BEURRE MANIE-Equal quantity of flour and butter ,uncooked
LIAISON:-Egg yolk+cream
CRACKLING-The zist /find of pork
ROUX:
WHITE
BLOND
BROWN
DERIVATIVE OF MOTHER SAUCE:
*HOTSAUCE:
-ESPAGNOLE:
-BURGUNDY-DEMI-GLAZE,RED WINE,TOMATO PUREE,GARLIC
-BORDELAISE-DEMI,MUSHROOM,ONION,GARLIC,RED WINE
-DIABLE-DEMI,SHALLOT,ONION,TOBASCO,CRUSHED PEPPER CORN
-DIABLE-DEMI,SHALLOT,MUSHROOM,TOMATO,CONCASSIC,WHITE WINE,PASTEY
-CHASSEUR-DEMI,SHALLOT,ONION,VINEGAR,WHITE WINE,PEPPER
-DEVIL-DEMI,SHALLOT,ONION,VINEGAR,WHITE WINE,PEPER
-RED WINE-DEMI,SHALLOT,RED WINE,THYME,BAY LEAF,PEPER
-PEPPER-DEMI,ONION,CARROT,CELERY,BAY LEAF,THYME,VINEGAR,WHITE WINE,CRUSHED PEPPER CORN.
VELOUTE:
-VICTORIA:FISH VELOUTI,LOBSTER,SHALLOT,MUSHROOM,WHITE WINE.
-POULETTER-CHICKEN VELOUTE,MUSHROOM,ONION.
-SUPREME-CHICKEN VELOUTE,LIAISON,WHITE WINE,CREAM,LEMON,JUICE,PARSLEY.
-BONNE FEMME-FISH VELOUTE,SHALLOT,CREAM,WHITE WINE,HOLLANDAISE
-WHITE WINE-CHICKEN VELOUTE,WHITE WINE,EGG YOLK,BUTTER,LEMON JUICE.
-MUSHROOM-SUPREME SAUCE/CHICKEN VELOUTI,MUSHROOM,SHALLOT.
-ALLEMANDE-CHICKEN VELOUTI,MUSHROOM,EGG ,YOLK,CREAM ,LEMON JUICE.
TOMATO:
-FIGARO-TOMATO SAUCE,HOLLAN DAIRE,PARSLEY
-NEAPOLITANA-TOMATO SAUCE,TOMATO CANCASSEL,OREGANO,BASIL,GARLIC.
-MILANAISE-TOMATO SAUCE,MUSHROOM,HAM,TONGUE.
-BARQEQUE:TOMATO SAUCE,ONION CHILLY,VINEGAR,SUGAR,WORSESTER SAUCE MUSTARD PASTE.
-CHEF'S DRESSING-TOMATO SAUCE,ONION,VINEGAR,PEPPER,SOYBEAN SAUCE,MUSTARD PASTE.
-PROVENCALE:TOMATO SAUCE,TOMATO CANCASSED,GARLIC,PARSLEY,SUGAR,MUSHROOM.
BICHAMEL:
-MUSTARD-BICHAMEL ,MUSTARD PASTE,CREAM
MORNEY-BICHAMEL,EGG YOLK,PARMESAN CHEESE,NUTMEG,CREAM.
-CARDIAL-BE'CHAMEL, SHRIMP,LOBSTER,WHITE WINE,LEMON, JUICE,PAPRIKA
-SHRIMP-BE'CHAMEL,SHRIMP,CREAM ,BUTTER.
-EGG-BE'CHAMEL,HARD BIOILED EGG.
-RAIFORT-BE'CHAMEL,HORSE RADISH,CREAM,WHITE STOCK,EGG YOLK,MUSTARD PASTE,BREAD CRUMB,BUTTER ,VINEGAR.
HOLLANDAISE:
-BEARNAISE-HOLLANDAISE,SHALLOT,TANAGON,CHERVI
-MOUSSELINE-HOLLANDAISE,WHIPPED CREAM
-MOCK HOLLANDAISE-HOLLANDAISE,BICHAMEL,CREAM
-MALTAISE-HOLLANDAISE,ZEST OF ORANGE,ORANGE JUICE.
COLD SAUCE:
MAYONNAISE:
-TARTARE-MAYONNAISE,GHERKIN,ONION,PARSLEY,EGG
-1000 ISLAND-MAYONNAISE,GHERKIN,PIMENTO,ONION,TOBASCO/CHILLY SAUCE,EGG,PAPRIKA ,OLIVA,TOMATO,KETCHUP/SAUCE ETC.>
-SAVOURY-MAYONNAISE,ONION,CELERY,PEPPER.
-CLUB DRESSING-MAYONNAISE,CURRANT,NUTS.
-FRENCH DRESSING-MAYONNAISE,TOMATO SAUCE,WORCESTER,SAUCE.
-ROQUEFORT -MAYONNAISE,FRENCH DRESSING ,WARECESTER SAUCE ,ROQUEFORT CHEESE.
-COCKTAIL-MAYONNAISE,TOMATO ,KETCHUP,WARECESTER SAUCE,TOBASCO,CREAM,LEMON JUICE,BRANDY.
DRESSING:
-VINAIGRETTE:
-FRENCH DRESSING-VI NAIGRETTE,ONION ,JUICE,PAPRIKA
-1000 ISLAND FRENCH DRESSING-VINAIGRETTE,ORANGE JUICE,PAPRIKA ,olive ,WORASTER SAUCE,PARSLEY.
-INDIAN DRESSING-VINAIGRETTE,SUGAR,PAPRIKA,PARSLEY,BEATROOT,HARD BOILED EGG.
-BOILED SALAD DRESSING-VINAIGRETTE,SUGAR,HARD BOILED EGG,CREAM OR EVAPORATED MILK.
SALAD:
The word derived from the latin word"sal" which means salt ,the word originally meant something dipped in salt in most of the European language.salad is any food item which is served with a dressing some commodities like meat,poultry ,fish ,vegetable ,fruit,dairy product,pasta etc are mixed together for making salad.
now a days ,salad are gaining a lot of popularity some restaurant are known by their excellent salad bary .
CLASSIFICATIONS OF SALAD:
-SIMPLE SALAD
-COMPOUND SALAD
SIMPLE SALAD:
There are the salad using one ingredient as the bare,one or two ingridents in a small quartisies may be used for decorations or as or garnish,simple salad is also known as single salad .
COMPOUND SALAD:
There are quite elaborated salads with use of several ingredient ,compound salad is also known as composite salad.
BASIC PART OF COMPOUND SALAD:
-base/underliner
-body
-dressing
-garnishing
base/underliner:the purpose of base is to keep the plate or bowl in which the salad is presented from looking base and to give contrast to the main salad ingredient,leafy vegetables like lettuce either whole or shredded ex.lettuce,cabbage,water cress etc.
body:it is the ingredients from which the salad derives its name ,it is also known as foundation ingredients.
dressing:it is a liquid which has seasoning and flavoring mixed with it,it helps to give food value to salad ,aid in digestion,improve palatability and appearance ex.mayonnaise,vinaigrette salad dressing ,French dressing, Indian dressing ,yoghurt etc.
garnishing:
decoration and presentations in proper way is known as garnishing.
by santosh
Sauce are liquid compound that are served with meat,poultry ,fish or vegetable ,they are richly flavored ,thickened stock or liquid used to give moistures ,increase the flavor and taste of food and improves it supperance.the two basic components of sauces are liquid and thickener ,the liquid can be stock ,milk wine or water the thickener is usually roux beurremanie,liaison,egg,cornflour,cream etc.
IMPORTANCE OF SAUCE:
-to give taste
-to give colour
-to give flavor
-to increase presentation
-to help in digestion
-to make food more palatable
-to provide moistureness to the dish
- to give name to the dish
MOTHER SAUCE /TYPES OF SAUCE /MAJOR SAUCE/BASIC SAUCE
*HOT SAUCE
*COLD SAUCE
*HOT SAUCE:
-espagnole
by santosh
SOUPS
SOUPS:
Soups is solid food inform of liquid which has been increased flavour ,taste and containing trutrients extracted from the solid food such as meet,poultry,fish ,vegetable cereals,dairy product etc, it is easily digestable and palatable.
TYPES OF SOUP:
SOUP:
-THIN SOUP
-THICK SOUP
-SPECIALS AND NATIONAL SOUP
THIN SOUP:
-CONSOMME
-BROTH
THICK SOUP:
-PUREE
-VELOUTE
-CREAM
-CHOWDEN
-BISQUE CAUTI
THIN SOUP:
CONSOMME:
Consomme is the clear soup prepared from beef,chicken ,stock,garnished with the variety of ingredients,this can be served hot and chilled ,consomme takes it sname generally from the garnish ex.consomme julienne,ex. garnish with match stick size strips of the vegeatble boiled,such as carrot ,french,bean,cabbage,capcicum,onion etc.
BROTH:
Prepared a good stock of beef ,mutton or chicken and cooked with dicet met ,vegetable and rich or barely and served with solid ,broth are different compering to the order ordinnary soup and having the thickenning comsistence used with rice,barly,macrone etc. which are placed in when the cooking is strated along wih order ingredient ex. minsistone,mutton broth.
THICK SOUP:
-PURIE:
A soup thickened by its own ingredents or ingredents' cooked and pased through sieve,blended thickening agentsadd with stock /milk., to prevent from seperating but not used as thickening agent ,the consistency should be like thick cream,generally served with crouton's ex. puree de carrote ,puree d' epinard etc.
VELOUTE:
-Veloute is a type of thick soup made of rouz and white bone stock and finished with liaison ex. chicken veloute,fish,veloute etc.
-CREAM:
A cream soup consistency is generally made with white sauce cream is also added if necessary eg,creme de' asperge cre'mede' poulet etc.
-CHOWDER:
This is purely an american soup having similarity to stew made of meat ,fish and vegetable with milk,pork and seasoning ex. prok chowden,vegetables chowden,prawn chowden etc. cracking are generally added just before adding.
-BISQUE:
Bisque is athickened fish soup made generally from shell fish and dish stock cream is added to make it thicker,sometimes small and piece o fish served in it ec. bisque de homard,bisque de/angouste etc.
-CAULI:
This is a term used for thick soup made with puree of shell fish,sometimes this term is also used for liquid puree such as chicken or vegetables ex. cauli de crabe.,cauli de crevette rose etc.
NATIONAL SOUP:
National soup must be always written on the menu in their own language.
-st'germain-france
-soup[e a'l'ognon-france
-mini strone-italy
-mock turtle,thick/clear oxtail soup-england
-mullia tawny soup- india
-mutton broth-scotland
-chowden-america
-vichy ssoise-america
-gulya ssuppe-hungary
-gagpacho-spain
-tamako jhol-nepal
-gundruk ko jhol
vegetables soup -nepal
SOME QUEST ABOUT SOUP:
*How should be a soup?
-A soup should be distinct in flavour consistency,apperance,taste ,well garnished and accompanimetn.
*Foundation of soup?
-A good stock
*Thickenning agent of soup?
-Flour ,cornflour ,roux,beurre ,manie,egg,cream etc.
*Flavouring agents of soup?
-Mire poix,bolghet garni
*Serving of soup?
-Hot soup should always be servedhot ,in warm bowl and properly garnished ,cold soup should be served chilled.
*Quantity of soup?
-200-280 ML per person.
POITNS TO BE CONSIDERATION WHEN PREPARING AND SERVING SOUP:
-IST class clean clear and srong stock should be used
-If thick soup is to be served then the portion should be small and if then soup is to be served then the portion should be high.
-Garnishes used in soups should be small ,easily chewable,eatable,digestable,palatable and easy to pick up by the soup spoon.
-If there is a heavy entree, the soup should be thin or light .
-Soup should a slways moderately seasoned
-Always served cold soups chill.
-Little sugar should be added to kill the acidity of soup.
-Soya sauce +chilli vinegar should always be served with all chinese soup.
-Accompaniments of soup should be like a crisp.
BY SANTOSH GURU
-
Soups is solid food inform of liquid which has been increased flavour ,taste and containing trutrients extracted from the solid food such as meet,poultry,fish ,vegetable cereals,dairy product etc, it is easily digestable and palatable.
TYPES OF SOUP:
SOUP:
-THIN SOUP
-THICK SOUP
-SPECIALS AND NATIONAL SOUP
THIN SOUP:
-CONSOMME
-BROTH
THICK SOUP:
-PUREE
-VELOUTE
-CREAM
-CHOWDEN
-BISQUE CAUTI
THIN SOUP:
CONSOMME
Consomme is the clear soup prepared from beef,chicken ,stock,garnished with the variety of ingredients,this can be served hot and chilled ,consomme takes it sname generally from the garnish ex.consomme julienne,ex. garnish with match stick size strips of the vegeatble boiled,such as carrot ,french,bean,cabbage,capcicum,onion etc.
BROTH
Prepared a good stock of beef ,mutton or chicken and cooked with dicet met ,vegetable and rich or barely and served with solid ,broth are different compering to the order ordinnary soup and having the thickenning comsistence used with rice,barly,macrone etc. which are placed in when the cooking is strated along wih order ingredient ex. minsistone,mutton broth.
THICK SOUP:
-PURIE
A soup thickened by its own ingredents or ingredents' cooked and pased through sieve,blended thickening agents
VELOUTE
-Veloute is a type of thick soup made of rouz and white bone stock and finished with liaison ex. chicken veloute,fish,veloute etc.
-CREAM
A cream soup consistency is generally made with white sauce cream is also added if necessary eg,creme de' asperge cre'mede' poulet etc.
-CHOWDER:
This is purely an american soup having similarity to stew made of meat ,fish and vegetable with milk,pork and seasoning ex. prok chowden,vegetables chowden,prawn chowden etc. cracking are generally added just before adding.
-BISQUE:
Bisque is athickened fish soup made generally from shell fish and dish stock cream is added to make it thicker,sometimes small and piece o fish served in it ec. bisque de homard,bisque de/angouste etc.
-CAULI:
This is a term used for thick soup made with puree of shell fish,sometimes this term is also used for liquid puree such as chicken or vegetables ex. cauli de crabe.,cauli de crevette rose etc.
NATIONAL SOUP:
National soup must be always written on the menu in their own language.
-st'germain
-soup[e a'l'ognon
-mini strone
-mock turtle,thick/clear oxtail soup-england
-mullia tawny soup- india
-mutton broth-scotland
-chowden-america
-vichy ssoise
-gulya ssuppe
-gagpacho
-tamako jhol
-gundruk ko jhol
vegetables soup -nepal
SOME QUEST ABOUT SOUP:
*How should be a soup?
-A soup should be distinct in flavour consistency,apperance,taste ,well garnished and accompanimetn.
*Foundation of soup?
-A good stock
*Thickenning agent of soup?
-Flour ,cornflour ,roux,beurre ,manie,egg,cream etc.
*Flavouring agents of soup?
-Mire poix,bolghet garni
*Serving of soup?
-Hot soup should always be servedhot ,in warm bowl and properly garnished ,cold soup should be served chilled.
*Quantity of soup?
-200-280 ML per person.
POITNS TO BE CONSIDERATION WHEN PREPARING AND SERVING SOUP:
-IST class clean clear and srong stock should be used
-If thick soup is to be served then the portion should be small and if then soup is to be served then the portion should be high.
-Garnishes used in soups should be small ,easily chewable,eatable,digestable,palatable and easy to pick up by the soup spoon.
-If there is a heavy entree, the soup should be thin or light .
-Soup should a slways moderately seasoned
-Always served cold soups chill.
-Little sugar should be added to kill the acidity of soup.
-Soya sauce +chilli vinegar should always be served with all chinese soup.
-Accompaniments of soup should be like a crisp.
BY SANTOSH GURU
-
MILK
MILK
All milk used in the kitchen is cow's milk ,milk is dotained from goat,sheep etc.but this milk finds little nouse in the kitchen.
fresh milk is treated in several ways to maek it sager
-pasteurised-homogenised-evaporated-condensed-vht
food values:
milk is almost the perfect food,it contains all the nurients required by the human body.
STORAGE:
If milk does not keep well ,it will become curdle,dirty and unsage,milk is not only excellent food for human body and if we stored with care,is good for our health.
-milk must be stored in arefregerator,best in the container.
-milk must be covered as it absorbs ordour easily.
-fresh milk should be purchsed daily.
USE OF MILK:
In the kitchen ,milk in an important ingredient,this used for many soups and sauces to cook fish ,vegetable,eggs,paste dishes and many more,in the pasty kitchen ,milk needs to make pudding ,cake,ice-cream,sweet sauces and many more and of course in the hot and cold shrinks.
MILK PRODUCT:
-CREAM:
Cream is rated according to its fat
-whipping cream-35% fat - for whipping
-single cream-18% fat - for soup ,sauce,sweet.
-coffes cereal cream-10% fat - for coffee and cereal.
-YOGHURT/CURD:
Yoghurt /curd is like a food prepared from milk fermented by the action of bacteria,it is used in salad ,dressing and dessert.
COTTAGE CHEESE:
Made from curdled milk and with asweet taste,cottage cheese in saved with fruits,cooked with some vegetable and used to make cheesecake.
CHEESE:
Cheese is the by product of milk cheese is made from the milk of cow,ewe,yak,buffalo etc. it is approzmately 10 liters of milk to make 100 gml./1 kg cheese ,it is used in soup ,sauces,salad,snack,sandwich ,italian dishes etc.
BUTTER:
Butter is productedby churning the cream of milk ,it takes ,it of cream to produce 1/2 kg of butter.
GHEE:
Cooked and purified butter is known as ghee which is more popular in india and nepal ,it is easier to preserve and has long life compared to butter.
others
-butter milk
-known
-whey
-chocolate
-ice -cream etc.
by santosh
All milk used in the kitchen is cow's milk ,milk is dotained from goat,sheep etc.but this milk finds little nouse in the kitchen.
fresh milk is treated in several ways to maek it sager
-pasteurised-homogenised-evaporated-condensed-vht
food values:
milk is almost the perfect food,it contains all the nurients required by the human body.
STORAGE:
If milk does not keep well ,it will become curdle,dirty and unsage,milk is not only excellent food for human body and if we stored with care,is good for our health.
-milk must be stored in arefregerator,best in the container.
-milk must be covered as it absorbs ordour easily.
-fresh milk should be purchsed daily.
USE OF MILK:
In the kitchen ,milk in an important ingredient,this used for many soups and sauces to cook fish ,vegetable,eggs,paste dishes and many more,in the pasty kitchen ,milk needs to make pudding ,cake,ice-cream,sweet sauces and many more and of course in the hot and cold shrinks.
MILK PRODUCT:
-CREAM:
Cream is rated according to its fat
-whipping cream-35% fat - for whipping
-single cream-18% fat - for soup ,sauce,sweet.
-coffes cereal cream-10% fat - for coffee and cereal.
-YOGHURT/CURD:
Yoghurt /curd is like a food prepared from milk fermented by the action of bacteria,it is used in salad ,dressing and dessert.
COTTAGE CHEESE:
Made from curdled milk and with asweet taste,cottage cheese in saved with fruits,cooked with some vegetable and used to make cheesecake.
CHEESE:
Cheese is the by product of milk cheese is made from the milk of cow,ewe,yak,buffalo etc. it is approzmately 10 liters of milk to make 100 gml./1 kg cheese ,it is used in soup ,sauces,salad,snack,sandwich ,italian dishes etc.
BUTTER:
Butter is productedby churning the cream of milk ,it takes ,it of cream to produce 1/2 kg of butter.
GHEE:
Cooked and purified butter is known as ghee which is more popular in india and nepal ,it is easier to preserve and has long life compared to butter.
others
-butter milk
-known
-whey
-chocolate
-ice -cream etc.
by santosh
FISH
FISH
Fish provides many attractive and satisfying dishes fish could be got from lake,river,pond,sea,fresh water fish are superior in flavour than salt water fish ,the season also has a bearing on the fish for better taste.
fish are very important commodity in the kitchen,not only is it of great nutirtious value ,but also of its many varieties and types ,it can be cooked and served in many ways,fish can be serve fried,pached,boiling,grilled,steamed,baked,served hot or cold,smoked or pickled and in many ways.
Depending on sizes and types ,fish are either cooked whole or are cut into fillets or steaks.fish can be served with many different sacuces and garnishes as soups or stews,as an appetizer or main course,every fish dishes should always be accompanited by fresh lemon.
FOOD VALUE:
Mainly fish is valuable for its protein ,oily fish have alot of vitamin A/D,those fish eaten with their bones such as tuna,trout,sardine,mackerel etc.
STORAGE:
Fish should be kept in a box,on ice where fish is kept in a refrigerator ,it should be in a seperate fridge or a section used only for fish,the temperature should be just above the frezzing point.
QUALITY OF FISH/HOW TO SELECT FISH
-eyes should be bright and hot shunken
-gills should be red
-fins and tails should be stiff
-the flesh should be firm and hot flabby
-there should be no unpleasant odour.
-quality of flesh fish is determinded by the conditionning of the skin which should be shiny and of good colour.
-to taste a cut of piece,press down with a fingure and if any impression is left ,then the fish is stale.
TYPES OF FISH:
FISH:FIN FISH,SHELL FISH
FIN FISH:WHITE FISH.OILY FISH
SHELL FISH:MOLLUSCS,CRUSTACEANS
FIN FISH:
Fin fish are vertibrates and have skin and scales which cover the body ,they move with the help of fines.
-white fish:
white fish which are mainly flat fish and contains foat only in the liver,most of ther are deep sea fish.ec. sole,halibut,cod,haddor,turbot,whiting,red mullet etc.
-oily fish:
oily fish which are mainly round fish and contain fat all over the body ,the most amount of fat varies from 1.5% to 20% in different varieties ex. anchory,tuna,oel,berring,sardine,salmon,mackerel etc.
-SHELL FISH:
As the name denotes have ashell covering the body ,they are invertebrates.
-molluses:
the movement of shell are controlled by strong muscles ex.oyster,musses,scallop etc.
-crustaceans:
have a seg mented,crust like shell,the shells of crustaceans do not grew with the fish ex. lobster,prawn,crawfish,scampicray fish,carb, shrimp etc.
CUT OF FISH
-steak
-fillet
-fillet
-strip
-darne
-delice
-pupiette
-supreme
by santosh
Fish provides many attractive and satisfying dishes fish could be got from lake,river,pond,sea,fresh water fish are superior in flavour than salt water fish ,the season also has a bearing on the fish for better taste.
fish are very important commodity in the kitchen,not only is it of great nutirtious value ,but also of its many varieties and types ,it can be cooked and served in many ways,fish can be serve fried,pached,boiling,grilled,steamed,baked,served hot or cold,smoked or pickled and in many ways.
Depending on sizes and types ,fish are either cooked whole or are cut into fillets or steaks.fish can be served with many different sacuces and garnishes as soups or stews,as an appetizer or main course,every fish dishes should always be accompanited by fresh lemon.
FOOD VALUE:
Mainly fish is valuable for its protein ,oily fish have alot of vitamin A/D,those fish eaten with their bones such as tuna,trout,sardine,mackerel etc.
STORAGE:
Fish should be kept in a box,on ice where fish is kept in a refrigerator ,it should be in a seperate fridge or a section used only for fish,the temperature should be just above the frezzing point.
QUALITY OF FISH/HOW TO SELECT FISH
-eyes should be bright and hot shunken
-gills should be red
-fins and tails should be stiff
-the flesh should be firm and hot flabby
-there should be no unpleasant odour.
-quality of flesh fish is determinded by the conditionning of the skin which should be shiny and of good colour.
-to taste a cut of piece,press down with a fingure and if any impression is left ,then the fish is stale.
TYPES OF FISH:
FISH:FIN FISH,SHELL FISH
FIN FISH:WHITE FISH.OILY FISH
SHELL FISH:MOLLUSCS,CRUSTACEANS
FIN FISH:
Fin fish are vertibrates and have skin and scales which cover the body ,they move with the help of fines.
-white fish:
white fish which are mainly flat fish and contains foat only in the liver,most of ther are deep sea fish.ec. sole,halibut,cod,haddor,turbot,whiting,red mullet etc.
-oily fish:
oily fish which are mainly round fish and contain fat all over the body ,the most amount of fat varies from 1.5% to 20% in different varieties ex. anchory,tuna,oel,berring,sardine,salmon,mackerel etc.
-SHELL FISH:
As the name denotes have ashell covering the body ,they are invertebrates.
-molluses:
the movement of shell are controlled by strong muscles ex.oyster,musses,scallop etc.
-crustaceans:
have a seg mented,crust like shell,the shells of crustaceans do not grew with the fish ex. lobster,prawn,crawfish,scampicray fish,carb, shrimp etc.
CUT OF FISH
-steak
-fillet
-fillet
-strip
-darne
-delice
-pupiette
-supreme
by santosh
POULTRY
POULTRY
The name of all domestic bird is known as poultry,the term poultry refers to any domestic bird,which is used for various dishes,it incudes chicken,duck goose,quaul,turkey,pigeon etc.it is used for both meat and it's egg.thier flesh is very digestable as it contains little fat,it is rich in protein ,iron and provides a lot of calories ,the order birds are not tender as compared to younger ones but they have afuller flavour.
TYPES OF CHICKNE:
-spring or body chicken
-battery chicken
-reared chicken
-bresse chicken
-capon
-boiler
others
-turkey-goosling
-duckling-goose
-duck-pigeon etc.
QUALITY OF CHICKEN
-the breast of the chicken should be plump.
-the breast bone must be pliable
-the flesh must be firm
-the skin must be white
-the leg must be smooth small scales and small spurs
QUALITY OF DUCK GOOSE
-feet and bill should be bright yellow
-the upper bill should break easily
-the web feet must be eaty to tear
-the breast should be plump
-the lower back part is bends easily
by santosh
LINK REFER.SANTOSH
