It's Raining Recipes! www.tarladalal.com Free 1 year Membership

All THIRD YEARS who want free 1 year membership of unlimited recipes and other benefits, from

http://tarladalal.com/ 

Being dadar catering ty students we are offered this free else it is Rs.1000/- per year. You can check out benefits of the membership on the website.

Please register for a regular account on the site first, then

send me a message on facebook/ on my e-mail id menon.anmol@gmail.com, with your name and e-mail id. I will upgrade ur  to the 1 year membership account asap.

Cheers!

Are you getting paid what you deserve?

Check out this site!

Very useful way of asserting your market value, while getting a job!

Payscale.com

Check it out!

Amazing Site for Wines

Deals with

1. Wine and food pairing
2. Wine appreciation
3. Wine culture

Spiritz and more

Cheers!

Food Production: Notes on Chinese Cuisine and Sausages presentation

More notes on FP: Links given below.

Intro to Chinese Cuisine

Presentation on sausages

Cheers!

Front office notes - Chetan Sir (3rd year)

Any reference to syllabus with respect to front office can be found at



Front Office - Desire Rulez

Cheers!

House Keeping exams

If you need some help passing......


Colour schemes.ppt

Curtains.ppt

Lighting.ppt

Cheers!

TY FnB Practs

Dear all,
FYI
The content for mid term exam for F & B Practicals are as follows-

Viva- Written on knowledge of F&B
Menu Planning- Fixed and conditional, with specifications
Set Up- Of the planned Menu
Food Service- Entire FY Food components(classical Hors d'oeuvres to FCM etc.)
Service of Beverage- Wine Service
Menu Planning 02 - It will be related to a situation/theme along with wines to be paired
Cocktail- Writing the recipe and followed by its service
Spirits- Service of spirits
Essentials-Journal + Waiters essentials appointments including 4 serviettes, match box, lighter, click pen, spiral note pad, waiter's friend.

The break up of marks is given in the attached mark-sheet.

http://www.2shared.com/document/SBYODIjN/MARKS_SHEET.html

Thanx!

Menu 16: Monday! A group

Italian menu.....

P.S: Do the assignments, given on Sandwiches and Canapes (ref: FP notes)

Menu 16

CHeers!

Corrections and Clarifications for Menu 16

Dear all sorry for the corrections for in the recipes.

• For the Zuppa, we would be using leftover pasta from the lasagne, though any other pasta can be used. So take the value from the pasta in the lasagne.

• Add the following steps for the lasagne recipe:

In 'Method':
After Step no. 3: Add minced lamb
After Step no. 4: Blanch pasta in boiling salted water.

• Consider the recipe for chocolate genoise sponge cake for the chocolate sponge cake. A 350gm cake would give 7 layers of cake.
  

Cheers!!!

Menu for the week 29th Nov to 3rd Dec

Hey everyone,
Here is the link to the recipes for Menu 16:

http://www.2shared.com/document/8y_jvacf/Menu_16.html

Cheers!!!

Menu 15 for the week 22nd Nov- 26th Nov'10

Dear all,
Here are the recipes for next week. No bakery recipes for the time being because Shubhada Ma'am is not back yet.

http://www.2shared.com/document/Z8onQ5sA/Menu_15.html

Thnx!

FnB presentations schedule for next week

There you go!

http://www.2shared.com/document/9jKr-cuV/presentations.html

Thnx!

Congrats! 11,000 views!

Our blog just hit the 11,000 view mark....

Gr8 Job! Anwesha, Janet, Aniruddh Ingle and everyone who contributed to the blog, and so far ensured campuses are going smoothly....

Cheers!

Chef Coelho: Notes Notes and More Notes!

More notes to keep you busy studying?


Uh...kind of...

Download all attachments  

chapter 22 Pastry.doc 33K

CHAPTER 32 GLOSSARY.doc 221K

CHAPTER 31 HISTORICAL & CLASSICAL GARNISHES.doc 126K

CHAPTER 35 CAKE MIXING AND BAKING.doc 32K

CHAPTER 4 FOOD SAFETY.doc 50K

2. 15 attachments — Download all attachments  

CHAPTER 11 PATE AND TERRINE.doc 33K

CHAPTER 12 FOIE GRAS AND TRUFFLE.doc 31K

CHAPTER 13 GALANTINE, BALLOTINE, ROULADE AND PARFAIT.doc 32K

CHAPTER 14 CHAUD FROID.doc 31K

CHAPTER 6 HORS D'OEUVRES AND APPETIZERS.doc 33K

CHAPTER 7 SANDWICHES.doc 36K

Chapter 15 Aspic and Gelee.doc 32K

CHAPTER10 FORCEMEAT.doc 42K

CHAPTER33 BAKERY TERMS.doc 52K

CHAPTER 17 MOUSSE AND MOUSSELINE.doc 30K

CHAPTER 20 Icings and Toppings.doc 35K

CHAPTER 21 (A) HISTORY OF BREAD.doc 23K

Chapter 21 (B) BREAD.doc 46K

Chapter 21 (C) Bread Faults.doc 29K

Chapter 21 (D) Bread Improvers.doc 30K

Menu for the week 15th Nov-19th Nov'10

Dear all,
Here goes the recipes for the menu starting from the 15th of Nov:

http://www.2shared.com/document/dt9RuS6e/Menu_14_recipes.html

Thanx!

Menu 13 for the week 8th Nov- 12th Nov

Dear all,

Here goes the recipes for the week starting from 8th Nov.

http://www.2shared.com/document/cJqw5Bf-/Menu_13_recipes.html

Thanx!

Bakery Recipes

Here goes the recipes for doughnuts, brownies and baked cheese cake...

http://www.2shared.com/document/dD45hvUr/ty_recipes.html

Thanx!

Menu ??: Monday Nov 1, 2010

Just come to the ATK tomorrow. Doing a random menu!

Starwood Interviews

Hey everyone!!!
Please note that the reporting time for the Starwood Interviews, on 26th October, is 8 AM. Students who are interested in sitting for the interviews should give their names to their respective co-ordinators tomorrow, before the interviews.

Cheers!!

Demos for the week 18th Oct- 22nd Oct

Dear all,

The link given below has the recipes for all the demos that we are going to get starting from monday on cold cuts. You are expected to write them in your journal, along with its costing and nutrition calculation and mention "DEMO" beside them in the index.

http://www.2shared.com/document/wwOITZy7/DEMONSTRATIONS.html

Thanx!

The Culinary Scientist

Hey there people! Hope everyones Campus interviews going great!

If you do manage to get some free time do check up my new personal blog:


The Culinary Scientist!


Every new blog ends up starting with a an elaborate description of what it IS all about when as a reader you often want to know what all it isn't about.

This blog isn't about:

1. Top government food secrets to take over the world.
2. Showing you pictures of delicious food that'll make you feel hungry at work. (Okay, may be a little)
3. Taking a banana and trying to mutate it into a mango.
4. Being theoretical as is practical.
5. Thinking conventionally as is thinking out of the box.
6. Work as much as play.
7. Reality as much as dreams.
Finally....
8. Coldplay going out of business and opening up a cheesy restaurant with the same name.

Sorry Guys

Hey there,

The blog was temporarily down because google suspected some Suspicious activity with my account.

No idea what that was for, but ok....

Cheers!

Hey there everybody

Aakanksha E-cell of IHM Mumbai:


Hey there everybody this is just to give you a teaser to great things yet to be achieved by students entrepreneurs from our college in the coming years. We are in development of a blog for people interested in our initiative. For now please check out:

http://www.nenonline.org/

Stay tuned for further updates.

You will see more publicity and get the full picture as a part of Washoku 4!

Cheers!

NOTIFICATION

STUDENTS WHO HAVE NOT YET GIVEN THEIR CVs (SOFT COPY) TO THEIR RESPECTIVE CO-ORDINATORS ARE ASKED TO SUBMIT THE SAME BY TONIGHT 8pm. ANY CV SUBMITTED POST 8pm SHALL NOT BE TAKEN INTO CONSIDERATION.
THANX!

Examination Schedule

Dear All, this is the provisional (more or less final) schedule for Mid- Term Exams:

Third Year Mid-Term Theory Exams 2009-10
Day/ Date	Time	Subject
15/12/2010	9:30am -12:30pm	Food Production
Wednesday
16/12/2010	9:30am-12:30pm	Food & Beverage Service
Thursday
17/12/2010	9:30am-12:30pm	Front office
Friday
20/12/2010	9:30am-12:30pm	Financial Management
Monday
21/12/2010	9:30am-12:30pm	Accommodation Management
Tuesday
22/12/2010	9:30am-12:30pm	Facility Planning
Wednesday
23/12/2010	9:30am-11:30pm	Food and Beverage Management
Thursday
24/12/2010	9:30am-11:30pm	Strategic Management
Friday