|
18 Basic Creams and Pastes Used By Bakers And Pastry Chefs
|
|
19 Types of Eggs
|
|
21 Basic Indian Masala and Pastes With Ingredients and Method
|
|
21 Types of Cooked Eggs / Types of Eggs Cooked
|
|
23 Basic Pastries, Cakes and Desserts For Bakers and Pastry Chef
|
|
5 Types of Raising Agent / Leavening Agent Used in Hotel Kitchen | Bakery
|
|
9 Uses of Egg in Cookery | Culinary | Hotel Industry
|
|
Basic Dessert Sauces List - Standard Recipe Card - Hotels | Chefs
|
|
Basic Indian Curries and Gravy List - Standard Recipe - Hotels | Chef
|
|
Classification of Sauces Or Types of Mother Sauces
|
|
Derivatives of Basic Mother Sauces - With Examples
|
|
Food Holding Temperature Guide - Meat | Poultry | Fish | Other Items
|
|
Hard Boiled Eggs Time - How to Make Perfect Hard Boiled Eggs?
|
|
How to Keep Knife or Knives Sharp?
|
|
Key Baking Terms / Bakery Jargons Used in Hotel Kitchen | Culinary
|
|
Laminated Pastries Or Puff Pastries - Standard Recipe | Hotels | Chef
|
|
Method of Cooking Eggs / Egg Preparation [French Terms] - Hotels | Chefs | Kitchen
|
|
Methods of Whisking, Handling and Folding Egg White and Egg Yolk
|
|
Preventing Burn While Working in Hotel Kitchen
|
|
Preventing Cuts While Working in the Hotel Kitchen
|
|
Preventing Fire While Working in the Hotel Kitchen
|
|
Purpose and Function of Sauces in Culinary Work
|
|
Security - Safety Rules for Gas and Electrical Equipments
|
|
SOP - Kitchen / F&B Production - Boiling Methods
|
|
SOP - Kitchen / F&B Production - Cooking Methods (Dry Heat and Moist Heat)
|
