FnB Notes

Dear all,

A little more 2 study!

FnB

Thanx!

Facility Again!!

Dear all,

Check it out! :P

Facility Planning II

Thanx!

Facility Planning

Guys,

Attention Notes!

Facility Planning

Thanx!

Food Production Balance Notes

Balance notes:

1. Frozen Desserts
2. Icings toppings
3. Cookies and biscuits
4. Marinades and cures

link

Cheers!

Front Office Notes Part II

Hey all,

Thats all for 3rd yr!

FO NOTES II

Thanx!

Front Office Notes Part I

Hey all,

These are the front office notes. More 2 follow.

FO NOTES

Thanx!

After Val Party!!

Guys,

Please pay Rs.650/- to ur respective group CRs by tuesday so that the venue can be reserved for us!

Thanx!

Bakery Demos

Dear all,

Here are the bakery demos for icings:

Icings

Thnx!

Spanish cuisine: part 2

Some additional notes:

1. Spanish Cheese
2. Spanish Hams and Sausages
3. Sangria!

Happy reading!

Heres the link: http://www.2shared.com/file/zgCUmH5s/Spanish_cuisine_further_notes.html
Cheers!

International Cuisine 2

1. Cooking of provencal france
2. Cooking of great britain
http://www.2shared.com/file/mI3kSOWk/cooking_of_france_and_britain.html

International Cusine

Notes on International cuisine:

1. Cooking of Spain and Portugal
2. American Cooking
3. Thai
4. Cooking of mexico

http://www.2shared.com/file/ECp9RoTQ/International_Cuisine.html

Menu for the week 14th March- 18th March

Dear all,

We are making a Thai menu next week. Here it goes!

Thai Menu

Thanx!

PS: Peanuts: Rs.80/kg

Cancellation

Dear All,

PLEASE DO NOT WRITE THE RECIPE FOR GREEK BREAD. IT IS NOT THERE ON THE MENU ANYMORE. sorry for the inconvenience caused!

Thanx!

Rates

Dear all,

Sesame tahini: Rs.380/500g
Fish roe: Rs.250/kg
Hung curd: take the rate of plain curd

Thanx!

Menu 20 for week 7th-11th march

Dear all,

Here goes the menu 20. Prices of some ingredients will be put up later.

Menu 20

Thanx!

Menu for the week: 28th-4th feb 2011

Mexican Menu:

1.Chimichangas
2.Pimento rice
3.Albondigas
4.Churros

TYMenuFeb(week1)2011

*Small change: There is NO sausage meat in the chimichangas recipe

Chef Coelho's notes II: February

Italian cookery:

1. Cooking of Italy
2. Cheese
3. Pasta

Cooking of Italy.doc

Chef Coelho's notes: February

New notes on sausages. Please read up

Sausages new 2011.doc

Bakery for A Batch on friday (18th feb)

Dear all,

We are making croissants tomorrow!
Heres the link:

Croissants

thanx!

some changes

1. Do not take chocolate fudge icing for empanadas. Instead take chocolate-100gms.
2. Spicy sausages- Rs. 240/kg
3. Mixed nuts- take equal quantities of almonds and cashew nuts and pricing accordingly.

Thanx!