ASPIC & GELEE A. Definition of Aspic and Gelee B. Difference between the two C. Making of Aspic and Gelee D. Uses of Aspic and Gelee Pastillage F. Jelly Logo G. Thermacol work Classification of Appetizers B. Examples of Appetizers C. Historic importance of culinary Garnishes D. Explanation of different Garnishes Ideal uses of wine in cooking B. Classification of herbs C. C. Ideal uses of herbs in cooking A. Kitchen Organisation B. Allocation of Work-Job Description, Duty Rosters C. Production Planning D. Production Scheduling E. Production Quality & Quantity Control F. Forecasting Budgeting G. Yield Management PRODUCT & RESEARCH DEVELOPMENT A. Testing new equipment, B. Developing new recipes C. Food Trails D. Organoleptic & Sensory Evaluation
hi dere i cant find these topic if u guys just help me i ll really appreciate thanks sandeep
ASPIC & GELEE
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B. Difference between the two
C. Making of Aspic and Gelee
D. Uses of Aspic and Gelee
Pastillage
F. Jelly Logo
G. Thermacol work
Classification of Appetizers
B. Examples of Appetizers
C. Historic importance of culinary Garnishes
D. Explanation of different Garnishes
Ideal uses of wine in cooking
B. Classification of herbs
C. C. Ideal uses of herbs in cooking
A. Kitchen Organisation
B. Allocation of Work-Job Description, Duty Rosters
C. Production Planning
D. Production Scheduling
E. Production Quality & Quantity Control
F. Forecasting Budgeting
G. Yield Management
PRODUCT & RESEARCH DEVELOPMENT
A. Testing new equipment,
B. Developing new recipes
C. Food Trails
D. Organoleptic & Sensory Evaluation
hi dere
i cant find these topic if u guys just help me
i ll really appreciate
thanks
sandeep