Unit-5 : Eggs – Structure, selection of quality, various ways of cooking eggs with example in each method and prevention of blue ring formation. Methods of mixing food, movements in mixing, weighing and measuring. A Dessert plate ( Sweet plate ):- 18 cms in diameter and used for the service of desserts. Food Slide The Hotel Management Kitchen 645,340 views. Good soups have specific ingredients that make them good. 16) Salads & dressings – classification with example Carbohydrates 2. Stocks and some thin soups like consommé are examples of ‘cooked’ liquids having pouring consistency. Friday, August 9, 2013. It is not only necessary to know the proportion of various ingredients but also the composition of the different ingredients and the action of heat on these . Broths It is a stock-based soup, which is not thickened. Classification of raw materials – functions. 07 METHODS OF COOKING FOOD. • Béchamel (classic white sauce): Sauce consists of milk and thickened with white roux. D. Baking. B. Grilling. Preparation of Ingredients. The need for these equipments would differ with the size of the family, their activities, requirements and their financial capabilities. Another classification of kitchen equipments comprises of innumerable items from pots and pans to Refrigerators. Classification of Stock 3. C. Frying. C. Storage & precautions. Classification of fish with examples C. Cuts of fish with menu examples D. Selection of fish and shell fish E. Cooking of fish ( effects of heat ) 5. ... ihm| - Duration: 12:38. Classification Of Soup || Thin Soup,Thick Soup,Cold Soup,International Soup! classification of soups. Departmental Organization - 2. When buying fish one of the most important things to consider is where you buy your fish from. Introduction to egg cookery B. Fish soup; Fried fish; Raw fish; Seafood boil; Shark fin soup; Cuts of fish. 14) Soups - definition, classification, preparation and use 15) Sauces - definition, classification, preparation and use and derivatives. Classifi cation, preparation, and trends of presenting soups have also been covered. These may be divided into (1) Essential and'(2) Luxurious Equipments. Beverage Classification- 5. Broth is unpassed and cleared soup. The purpose here is to describe at least one method that should give good results using readily available products or supplies if used correctly. Selection of fish and shell fish . (7) Flavoring and seasoning:- Spice and herbs give flavoring and seasoning to the dishes. Aspic: Many authors believe this word was derived from “ASP” a serpent whose icy coldness recalls that of a jelly or from the Greek word “Aspis” which means a shield. Recipes for mother sauces. Chapter 8, Meat, Fish, and Egg Cookery, discusses properties, and types of meat, fi sh, and egg. Classification of sauces, Recipes for mother sauces, Storage & precautions SOUPS: Classification with examples, Basic recipes of Consommé with 10 Garnishes and other soups. 4. Culinary terms. a soup, sauce, gravies, curries, mousses and pudding also. Methods of Cooking with special application to cereals (Rice, flours, millets etc.) Warum ihm seine Afrika-Erfahrung bei Corona hilft. Classification with examples B. There are many classifications of soup. Classification of Stains. Only buy from a reputable dealer. 2. In French the word for soup is potage, but this is usually applied only to the thick soups and is never applied to clear soups. 1. RICE, CEREALS & PULSES A. The operating equipments used in hotels / restaurants play an important role in attracting customers. A. Roasting. B. Thick Soups. Bsc 2nd semester Soups Food Production SOUP Soups are a liquid food that is derived from meat, fish, poultry, and Vegetables. 1. 2. They may even play a role in thickening the soup. In case of a protein as a thickening agent, it coagulates when exposed to heat. Classification of sauces. 3. E. Broiling. A Fish plate:- 20 cms in diameter used for service of fish items and hors d ‘oeuvres. A. Roasting. Any type of liquid can be used to start a stock. 1. III. Specialty and National Soups . E. Broiling. Classification of Soup. Clear Soups: These soups are based on a clear, un-thickened broth or stock. meal in a bowl cold or rap soup international soups. It can be a liquid or a solid .eg.the foundation ingredient in the bread is flour, meat in roast, milk or stove in soups. IHM LUCKNOW has 1,354 members. 12:38. (16.12.2020) Aktualisiert. 20 Feb 2017 . Classification of clear soups. 3. IHM Notes | hotel management Notes | Hospitality Notes IHM Notes | Hotel management Notes | Hospitality Notes | IHM Pusa Notes ... SOUPS • CHAPTER 9 - EGG COOKERY • CHAPTER 10 - COMMODITIES . MOTHER SAUCES these are the main basic sauces from which all the other sauces are derived. A soup plate:- 20 cms in diameter and used for the service of thick soups. Classification of soups. A. Texture of food. classification of thick soups. Vitamins 5. Classification of sauces. It is reduced clarified stock to … Attributes Of A Good Waiter 2. 08 SOUPS A. Basic recipes other than consomme with menu examples. The thickening agent is starch, eggs, gelatin, coconut, curd, poppy seed, onion paste and Indian spice. The restaurant operating equipments includes furniture & fixtures, cutlery, Crockery, Glassware and linen all of which squarely reflects the standard and style of the restaurant. C. Frying. In almost all the cases, water is the liquid medium used, but then certain stocks can be made using a combination of milk and water as well. The term soupe originally referred to the slice of bread upon which the contents … F. Poaching. D. Baking. # IHM Notes # Notes to ease you out. define stock. Salads & its compositions ; Types of Lettuce, They have spiny shells and flesh is in the tails. Classification of Soups “Soup” is an all-embracing word that includes every possible kind whether thick, thin or clear. 2 To keep the stock clear, use a skimmer or ladle to remove any impurities and fat from the surface. The famous Manhattan clam chowder is considered to be the national soup of the USA. 5. Types. A. • Classification of Hotels • To Describe the various F.O Dept and describe how the organization is likely to differ in large and small hotels • Types of Rooms • Tariff Structure & plans • Sections of F.O and their Importance. 08 SOUPS. You could make a creamy chowder, cold gazpacho, chunky stew, silky bisque, or other types of soup. Fats 3. A bad soup has the wrong consistency, flavor, ingredients or cooking methods. 5. Basic recipes other ... 2ND SEMESTER FOOD PRODUCTION NOTES ... B. G. Boiling • Principles of each of the above • Care and precautions to be taken • Selection of food for each type of cooking. If just one of these is wrong, an otherwise good soup can fall short. The system used here in classifying stains for removal from washable fabrics is not the only one that has been used. 7. Prepare White Stock HOW TO Cut bones into 3- to 4-inch piecess. You can blanch the bones, if desired. 1 Rinse the bones in cold water to remove any impurities. SOUPS Learn more A. Avgolemono: Greek soup made from chicken stock, egg and lemon juice. Basic recipes of Consommé with 10 Garnishes 2 10% 09 EGG COOKERY A. classification of specialty soups. Clear or un-thickened Soups. made by simmering meaty bones and vegetables. Poularde. STUDY. Minerals . F&B … Introduction Rice Cereals Pulses B. Structure of an egg C. Selection of egg D. Uses of egg in cookery 2 5% 10 COMMODITIES: i) Shortenings (Fats & Oils) A. Thus the quality of soup depends upon the skill of stock making. Soups are most often served at the beginning of a meal or as the main course for lunch or a snack. They are also cooked a specific way to bring out the right flavors and textures. They do not have claws like clams. 07 METHODS OF COOKING FOOD. Restaurant Equipment Restaurant Equipment . B and B plate (Side plate):- 15 cms in diameter use for the service of bread and butter. 6. Ancillary Department -3 II. 2. Chapter 20 Stocks, Sauces, and Soups 511. C. Storage & precautions. Most of these soups, whatever the category, are based on stock. G. Boiling • Principles of each of the above • Care and precautions to be taken • Selection of food for each type of cooking. 08 SOUPS. and lids, entree dishes and lids, soup tureens, teapot, hot water jugs, sugar basins and so on that we see in everyday use. Garnishes for soups may be part of the soup, added into the soup, served on top or accompany the soup. Stock requires labor and moreover, the trend towards lean food without sauces means that today, stocks are not that necessary. Die Bauchspeicheldrüse – fachsprachlich auch das Pankreas (griech. 6. Garnishes should go together or contrast with the colour, flavour, shape and texture of the soup ingredients. Role of Shortenings B. B. Classification and identification Classification of rice 1. Cherry stone, geoduck, carpet shell, razor clams . Chapter 7, Salads and Soups, elaborates on the composition and types of a salad, as also emerging trends in salad making and salient features of preparing good salads. Food composed of five main constituents:- 1. bouillon or broth- no garnish consomme- raft- small garnish vegetable soup- heavy garnish. EGG COOKERY: Introduction to egg cookery, Structure of an egg, Selection of egg, Uses of egg in cookery SALADS. Meaning of Stock: Stock can be simply defined as a liquid which has been simmered for a long time in order to extract flavours from the ingredients used. Dedicated to all IHM Lucknow students. Thin soup; Broths - Bouillion; Consomme; Thick soups ; Puree; Veloute; Cream; Bisque ; Chowder; Cold soups; International soup; A. F&B Outlets 1 - 3 I. PLAY. In both these cases, the liquid starts to thicken. Place the bones in a stockpot. Garnish with chopped vegetables,herbs, or meats. B. Béchamel sauce is named after “Marquis Louis de Béchamel” • Espagnole (brown sauce): Espagnole meaning “Spanish” in French was the original brown sauce and still is one … A Dessert plate ( Sweet plate ): - 20 cms in use... „ Pankreassäfte “ ) werden in den Zwölffingerdarm abgegeben any type of liquid be. And fat from the surface main course for lunch or a snack of! 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