Glasware used in bar
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This document describes different types of glasses used for serving various alcoholic beverages, including beers, mixed drinks, brandy, champagne, tequila, and whiskey. It provides details on the size, shape, capacity and intended contents of glasses like pints, margarita glasses, snifters, flutes, hi-ball glasses, collins glasses, and tumblers.
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Glassware and flatware are described. Glassware includes various glasses used for different drinks like margarita glasses, flute glasses, highball glasses, etc. Their characteristics and purposes are outlined. Flatware includes cutlery items like forks, spoons, and knives used at the table. Different types are defined like dinner forks, fish forks, soup ladles, carving knives, etc. based on their distinctive features and food applications.
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This document describes different types of bar glassware used for cocktails and drinks, including highball glasses, cocktail glasses, old fashioned glasses, collins glasses, wine glasses, cordial glasses, shot glasses, beer mugs, and margarita glasses. Each glass is defined by its shape, size, and intended use for certain drinks.
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This document provides information on different types of glassware used in bar operations. It discusses the importance of glassware and describes various categories including tumblers, stemware, footed ware, and mugs. For each type of glassware, specific examples are given with descriptions of their common uses, sizes, and distinguishing features. The document aims to educate on proper glassware selection and use in bars and restaurants.
Some Beverage Wares
There are two main classifications of beverage ware - stemmed/footed glasses and unstemmed/unfooted glasses like tumblers. The document then provides descriptions and intended uses for various types of stemmed glasses including water goblets, cocktail glasses, champagne flutes and coupes, sherry glasses, cordial glasses, white and red wine glasses, brandy snifters, pilsner glasses, sherbet glasses, hurricane glasses, parfait glasses, old fashioned glasses, and highball glasses. It concludes with discussing common materials used to make glassware, cleaning and storage methods, and polishing techniques.
BAR MANAGEMENT.ppt
This document provides guidelines for bar design, equipment, supplies, and terms. It recommends that the ideal distance between the back bar counter and cupboard is 100-110 cm. It lists essential bar equipment like shakers, strainers, spoons, and lists basic supplies needed like spirits, beers, wines, juices and garnishes. It also defines common bar terms used for drink preparation techniques.
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This document describes different types of cocktail glasses and their uses. It discusses brandy snifters, cocktail glasses, collins glasses, highball glasses, liqueur glasses, margarita glasses, martini glasses, old fashioned glasses, shot glasses, sling glasses, tulip glasses, champagne flutes, red wine glasses, white wine glasses, beer mugs, pilsner glasses, and pint glasses. For each type of glass, it provides the size and drinks it is typically used to serve.
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The document discusses the different types of glassware used in the food and beverage industry and their purposes. It lists various glasses like cocktail glasses, juice glasses, high ball glasses, beer mugs, brandy snifters, champagne flutes, wine glasses, and shot glasses. Each glass is designed for serving a specific type of drink, ranging from cocktails, juices, waters, beers, wines, brandies, and spirits. Proper glassware is important as glasses are the most expensive and delicate equipment.
Beer
This document provides an overview of beer, including its history, ingredients, production process, types, faults, storage, glasses, and pairing. Beer is made from fermented grains like barley and wheat, uses hops for bitterness and preservation, and there are two main categories - ales (top fermented) and lagers (bottom fermented). The production process involves malting, mashing, boiling, fermenting and packaging. Common beer types include pale ale, IPA, stout, porter, lager and bock. Faults can occur from poor storage, dirty lines or temperature fluctuations. Beer is best stored cold and served in appropriate glasses like pints or pilsners.
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Glassware and flatware are described. Glassware includes various glasses used for different drinks like margarita glasses, flute glasses, highball glasses, etc. Their characteristics and purposes are outlined. Flatware includes cutlery items like forks, spoons, and knives used at the table. Different types are defined like dinner forks, fish forks, soup ladles, carving knives, etc. based on their distinctive features and food applications.
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This document describes different types of bar glassware used for cocktails and drinks, including highball glasses, cocktail glasses, old fashioned glasses, collins glasses, wine glasses, cordial glasses, shot glasses, beer mugs, and margarita glasses. Each glass is defined by its shape, size, and intended use for certain drinks.
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This document provides information on different types of glassware used in bar operations. It discusses the importance of glassware and describes various categories including tumblers, stemware, footed ware, and mugs. For each type of glassware, specific examples are given with descriptions of their common uses, sizes, and distinguishing features. The document aims to educate on proper glassware selection and use in bars and restaurants.
Some Beverage Wares
There are two main classifications of beverage ware - stemmed/footed glasses and unstemmed/unfooted glasses like tumblers. The document then provides descriptions and intended uses for various types of stemmed glasses including water goblets, cocktail glasses, champagne flutes and coupes, sherry glasses, cordial glasses, white and red wine glasses, brandy snifters, pilsner glasses, sherbet glasses, hurricane glasses, parfait glasses, old fashioned glasses, and highball glasses. It concludes with discussing common materials used to make glassware, cleaning and storage methods, and polishing techniques.
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This document provides guidelines for bar design, equipment, supplies, and terms. It recommends that the ideal distance between the back bar counter and cupboard is 100-110 cm. It lists essential bar equipment like shakers, strainers, spoons, and lists basic supplies needed like spirits, beers, wines, juices and garnishes. It also defines common bar terms used for drink preparation techniques.
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The document discusses the different types of glassware used in the food and beverage industry and their purposes. It lists various glasses like cocktail glasses, juice glasses, high ball glasses, beer mugs, brandy snifters, champagne flutes, wine glasses, and shot glasses. Each glass is designed for serving a specific type of drink, ranging from cocktails, juices, waters, beers, wines, brandies, and spirits. Proper glassware is important as glasses are the most expensive and delicate equipment.
Beer
This document provides an overview of beer, including its history, ingredients, production process, types, faults, storage, glasses, and pairing. Beer is made from fermented grains like barley and wheat, uses hops for bitterness and preservation, and there are two main categories - ales (top fermented) and lagers (bottom fermented). The production process involves malting, mashing, boiling, fermenting and packaging. Common beer types include pale ale, IPA, stout, porter, lager and bock. Faults can occur from poor storage, dirty lines or temperature fluctuations. Beer is best stored cold and served in appropriate glasses like pints or pilsners.
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This document describes different types of glasses used for serving various alcoholic beverages, including their names, what drinks they are used for, and their capacities. It provides information on glasses for serving gin, vodka, rum, tequila, cognac, whiskey, beer, wine, champagne, sherry, port, and cocktails. The glasses described range in capacity from 2 to 12 ounces and are tailored for optimal serving of specific alcoholic beverages.
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This document describes different types of glasses used for serving various alcoholic and non-alcoholic beverages, including their capacities. It provides details about glasses for serving gin, vodka, rum, tequila, cognac, brandy, scotch, whisky, beer, red wine, white wine, champagne, sherry, port wine and cocktails. The glasses listed include hi-ball, shot, snifter, old fashioned, liqueur, beer mug, goblet, pilsner, Worthington, wine, flute, tulip, copita and martini glasses. Capacities ranging from 2 to 12 ounces are provided for each type of glass.
Glasses and containers
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This document provides recipes for cocktails organized by color - clear, yellow, green, blue, red, and purple. It includes 3-6 cocktail recipes under each color category, listing the ingredients and instructions for each drink. The cocktails showcase different types of liquors including vodka, gin, rum, and whiskey along with juices, liqueurs, and other mixers that contribute to the varied colors of the drinks.
Bartending tools
The document describes various tools and equipment used by bartenders, including strainers, julep strainers, muddlers, blenders, juicers, knives, bottles openers, shakers, measures, towels, and reference books. It provides details on the uses of common bartender tools like strainers for separating solids, muddlers for crushing ingredients, blenders for frozen drinks, and measures for accurately portioning liquids. The document also mentions that bartenders stand for long periods so need comfortable, slip-resistant shoes.
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This document discusses different types of beer and beer glasses. It outlines that there are two main types of beer - ale, which has a higher fermentation process and can be more complex, fruity, and hoppy, and lager, which is the most common and accounts for 75% of beer sales. It also lists some examples of specific styles within ale and lager. Finally, it notes that beer glasses are designed to allow gas to grow and prevent air from entering, and lists some popular glass shapes used for beer.
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Food service equipments
Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
Basics of Beer
This document provides information about beer, including its key ingredients of fermented malt, hops and brewer's yeast. It discusses the brewing process and the two main types of fermentation used - top fermentation for ales and bottom fermentation for lagers. It also outlines different types of beers and factors that influence their production, such as the yeast and temperatures used. Finally, it details various types of beer glasses and their uses for enhancing the flavors of different styles of beer.
TYPES OF GLASSWARES
This document provides an overview of different types of glassware and glassware manufacturing companies. It begins with an introduction to glassware and its history. It then discusses how glassware is made today and the importance of different types of glassware like wine glasses, beer glasses, and shot glasses. Major glassware manufacturing companies are also outlined, including Libbey, Zenan, Ocean Glass, Borosil, and Arcoroc. The document concludes with reminding the reader to have a lovely day.
Wines
Wines are of three kinds, Sparkling Wines, Fortified Wines and Still Wines
Wine should not be drunk the moment it is opened. It should be ideally tasted 5 minutes after it is opened.
Logic behind the shape of glasswares
Red wine glasses have a rounder, wider bowl to increase oxidation and allow the wine to interact with air to improve flavor and aroma. White wine glasses have a smaller bowl and opening and a longer stem since white wine is served cooler and does not need to breathe. Flute glasses are tall and slim with long stems to hold champagne and promote bubble retention. Tumblers are flat-bottomed all-purpose glasses that do not require stems and heat control.
garde manger
Garde manger refers to the area of a kitchen where cold foods are prepared and stored. It is responsible for preparing foods like salads, appetizers, and cold cuts. The garde manger prepares cold dishes, checks food quality and storage, and oversees food presentation. Some of the key functions of the garde manger include preparing cold appetizers and dishes, ensuring proper food storage and portion control, and maintaining quality standards. Charcuterie items prepared in the garde manger include sausages, bacon, hams, pates, terrines, and items cured with aspic jelly.
Icing and frosting
Icing or frosting is used to cover or decorate baked goods like cakes and cookies. It is made of sugar with a liquid such as water or milk, and often contains ingredients like butter, cream cheese or flavorings. Common types of icing include buttercream, whipped cream, royal icing, cream cheese frosting, and fondant. Buttercream is soft and spreadable, whipped cream is light and fluffy, royal icing is white and hardens, cream cheese frosting is creamy and rich, while fondant can be molded and sculpted. Icing can be tinted with food coloring and decorated with sprinkles or other toppings.
About eggs
Eggs are a highly nutritious and versatile ingredient used in many dishes both savory and sweet. They provide texture, structure, flavor and moisture. An egg is made up of protein, fat, and other nutrients in both its yolk and white. Eggs can bind ingredients, add leavening to baked goods, emulsify mixtures like mayonnaise, and clarify liquids. They come in various sizes and should be stored in the refrigerator and used on a first-in, first-out basis to maintain freshness. Common cooking methods for eggs include hard boiling, frying, poaching, scrambling, and making omelets.
Pasta
This document provides information about pasta. It discusses that pasta originated from ancient China and spread to other parts of Asia and Europe. While the exact origin is unknown, pasta is now strongly associated with Italian cuisine. It notes that pasta is typically made from durum wheat which gives it a high gluten content and shelf stability. The document discusses different types of pasta like dried pasta, fresh pasta, stuffed pasta, and different shapes. It provides tips for cooking pasta al dente and pairing it with sauces.
Nepalese cuisine
Nepalese cuisine is diverse due to Nepal's varied geography and ethnic groups. The cuisine incorporates influences from Indian and Tibetan traditions. Common dishes include dal (lentil soup), bhat (rice), and tarkari (curried vegetables). Ingredients include rice, lentils, vegetables, and occasionally meat or fish. Preparation methods include currying, stir-frying, and fermenting or drying foods. Dishes vary regionally, such as Newari cuisine which features buffalo meat. Nepalese food emphasizes balance, subtle flavors, and local ingredients prepared with care despite simple methods.
Indian cuisine
Indian cuisine is one of the most diverse in the world, varying widely by region due to differences in climate, culture and ingredients used. The staples include rice, wheat, and a variety of lentils and pulses. Cooking techniques involve shallow or deep frying, and use of spices including chili pepper, turmeric, cumin, coriander and garlic. Regional cuisines such as North Indian, Eastern, Southern, and Western Indian each have distinct cooking styles and favorite dishes influenced by their history and geography. Indian cuisine has also influenced international cuisines through trade and migration.
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F and B Service Equipment: www.chefqtrainer.blogspot.com
This document provides information about various types of food service equipment, furniture, glassware, tableware, and linens. It includes categories of equipment with examples, types of dining furniture and their specifications, classifications of glassware with common pieces, definitions of cutlery, flatware and hollowware, and descriptions of various linens and their uses in food service. The document aims to educate about all the key items used in food service operations.
Glassware
This document describes different types of glasses used for serving various alcoholic beverages, including their names, what drinks they are used for, and their capacities. It provides information on glasses for serving gin, vodka, rum, tequila, cognac, whiskey, beer, wine, champagne, sherry, port, and cocktails. The glasses described range in capacity from 2 to 12 ounces and are tailored for optimal serving of specific alcoholic beverages.
Glassware
This document describes different types of glasses used for serving various alcoholic and non-alcoholic beverages, including their capacities. It provides details about glasses for serving gin, vodka, rum, tequila, cognac, brandy, scotch, whisky, beer, red wine, white wine, champagne, sherry, port wine and cocktails. The glasses listed include hi-ball, shot, snifter, old fashioned, liqueur, beer mug, goblet, pilsner, Worthington, wine, flute, tulip, copita and martini glasses. Capacities ranging from 2 to 12 ounces are provided for each type of glass.
Glasses and containers
There are many different types of glasses and containers that serve specific purposes. The document describes 20 different glass types including beer mugs, brandy snifters, champagne flutes, cocktail glasses, coffee mugs, collins glasses, cordial glasses, highball glasses, hurricane glasses, margarita glasses, mason jars, old-fashioned glasses, parfait glasses, pousse cafe glasses, punch bowls, red wine glasses, sherry glasses, shot glasses, whiskey sour glasses, and white wine glasses. Each glass type is defined and the typical size is provided.
Cocktails by colour project
This document provides recipes for cocktails organized by color - clear, yellow, green, blue, red, and purple. It includes 3-6 cocktail recipes under each color category, listing the ingredients and instructions for each drink. The cocktails showcase different types of liquors including vodka, gin, rum, and whiskey along with juices, liqueurs, and other mixers that contribute to the varied colors of the drinks.
Bartending tools
The document describes various tools and equipment used by bartenders, including strainers, julep strainers, muddlers, blenders, juicers, knives, bottles openers, shakers, measures, towels, and reference books. It provides details on the uses of common bartender tools like strainers for separating solids, muddlers for crushing ingredients, blenders for frozen drinks, and measures for accurately portioning liquids. The document also mentions that bartenders stand for long periods so need comfortable, slip-resistant shoes.
Beer
This document discusses different types of beer and beer glasses. It outlines that there are two main types of beer - ale, which has a higher fermentation process and can be more complex, fruity, and hoppy, and lager, which is the most common and accounts for 75% of beer sales. It also lists some examples of specific styles within ale and lager. Finally, it notes that beer glasses are designed to allow gas to grow and prevent air from entering, and lists some popular glass shapes used for beer.
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This document describes various types of glassware, plates, utensils and table linens used in dining. It provides details on the size, shape, material and purpose of items like highball glasses, wine glasses, plates, forks, knives, spoons, tablecloths, napkins and more. The document categorizes these various items used for serving foods, beverages and enhancing the dining experience.
foodserviceequipments-150721070538-lva1-app6891 (2).pdf
This document provides an overview of food service equipment, including categories, types, and uses. It discusses furniture for dining rooms and banquet halls, including standard sizes of tables and chairs. It also outlines types of glassware like wine glasses, beer glasses, and shot glasses. Tableware including flatware, cutlery, and hollowware is examined. Finally, the document discusses crockery, linen, and special equipment used in food service.
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This document provides an overview of food service equipment categories including furniture, glassware, tableware, linen and special service equipment. It describes various types of dining furniture and their standard sizes. It also outlines different types of glassware including their names, sizes and intended uses. Various categories of tableware are defined including cutlery, crockery and hollowware. Examples are given for different types of plates, bowls and serving dishes. Finally, common linen items and their purposes are listed such as tablecloths, napkins, slip cloths and tray cloths.
Food service equipments
Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
Basics of Beer
This document provides information about beer, including its key ingredients of fermented malt, hops and brewer's yeast. It discusses the brewing process and the two main types of fermentation used - top fermentation for ales and bottom fermentation for lagers. It also outlines different types of beers and factors that influence their production, such as the yeast and temperatures used. Finally, it details various types of beer glasses and their uses for enhancing the flavors of different styles of beer.
TYPES OF GLASSWARES
This document provides an overview of different types of glassware and glassware manufacturing companies. It begins with an introduction to glassware and its history. It then discusses how glassware is made today and the importance of different types of glassware like wine glasses, beer glasses, and shot glasses. Major glassware manufacturing companies are also outlined, including Libbey, Zenan, Ocean Glass, Borosil, and Arcoroc. The document concludes with reminding the reader to have a lovely day.
Wines
Wines are of three kinds, Sparkling Wines, Fortified Wines and Still Wines
Wine should not be drunk the moment it is opened. It should be ideally tasted 5 minutes after it is opened.
Logic behind the shape of glasswares
Red wine glasses have a rounder, wider bowl to increase oxidation and allow the wine to interact with air to improve flavor and aroma. White wine glasses have a smaller bowl and opening and a longer stem since white wine is served cooler and does not need to breathe. Flute glasses are tall and slim with long stems to hold champagne and promote bubble retention. Tumblers are flat-bottomed all-purpose glasses that do not require stems and heat control.
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F and B Service Equipment: www.chefqtrainer.blogspot.com
F and B Service Equipment: www.chefqtrainer.blogspot.com
foodserviceequipments-150721070538-lva1-app6891.pptx
foodserviceequipments-150721070538-lva1-app6891.pptx
foodserviceequipments-150721070538-lva1-app6891 (2).pdf
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More from Prajwol Manandhar
garde manger
Garde manger refers to the area of a kitchen where cold foods are prepared and stored. It is responsible for preparing foods like salads, appetizers, and cold cuts. The garde manger prepares cold dishes, checks food quality and storage, and oversees food presentation. Some of the key functions of the garde manger include preparing cold appetizers and dishes, ensuring proper food storage and portion control, and maintaining quality standards. Charcuterie items prepared in the garde manger include sausages, bacon, hams, pates, terrines, and items cured with aspic jelly.
Icing and frosting
Icing or frosting is used to cover or decorate baked goods like cakes and cookies. It is made of sugar with a liquid such as water or milk, and often contains ingredients like butter, cream cheese or flavorings. Common types of icing include buttercream, whipped cream, royal icing, cream cheese frosting, and fondant. Buttercream is soft and spreadable, whipped cream is light and fluffy, royal icing is white and hardens, cream cheese frosting is creamy and rich, while fondant can be molded and sculpted. Icing can be tinted with food coloring and decorated with sprinkles or other toppings.
About eggs
Eggs are a highly nutritious and versatile ingredient used in many dishes both savory and sweet. They provide texture, structure, flavor and moisture. An egg is made up of protein, fat, and other nutrients in both its yolk and white. Eggs can bind ingredients, add leavening to baked goods, emulsify mixtures like mayonnaise, and clarify liquids. They come in various sizes and should be stored in the refrigerator and used on a first-in, first-out basis to maintain freshness. Common cooking methods for eggs include hard boiling, frying, poaching, scrambling, and making omelets.
Pasta
This document provides information about pasta. It discusses that pasta originated from ancient China and spread to other parts of Asia and Europe. While the exact origin is unknown, pasta is now strongly associated with Italian cuisine. It notes that pasta is typically made from durum wheat which gives it a high gluten content and shelf stability. The document discusses different types of pasta like dried pasta, fresh pasta, stuffed pasta, and different shapes. It provides tips for cooking pasta al dente and pairing it with sauces.
Nepalese cuisine
Nepalese cuisine is diverse due to Nepal's varied geography and ethnic groups. The cuisine incorporates influences from Indian and Tibetan traditions. Common dishes include dal (lentil soup), bhat (rice), and tarkari (curried vegetables). Ingredients include rice, lentils, vegetables, and occasionally meat or fish. Preparation methods include currying, stir-frying, and fermenting or drying foods. Dishes vary regionally, such as Newari cuisine which features buffalo meat. Nepalese food emphasizes balance, subtle flavors, and local ingredients prepared with care despite simple methods.
Indian cuisine
Indian cuisine is one of the most diverse in the world, varying widely by region due to differences in climate, culture and ingredients used. The staples include rice, wheat, and a variety of lentils and pulses. Cooking techniques involve shallow or deep frying, and use of spices including chili pepper, turmeric, cumin, coriander and garlic. Regional cuisines such as North Indian, Eastern, Southern, and Western Indian each have distinct cooking styles and favorite dishes influenced by their history and geography. Indian cuisine has also influenced international cuisines through trade and migration.
Fish
This document provides information on different types of fish and shellfish. It discusses how fish and shellfish are classified based on their habitat, physical shape, flesh type, and cuts. It also describes common cooking methods for seafood like grilling, broiling, sauteing, poaching, roasting, and frying. Finally, it discusses methods of preserving fish like freezing, salting, drying, smoking, pickling and discusses offal and fish cuts.
Condiments
Condiments are foods that are added to other foods to enhance flavor. They include sauces, spices, and pickled or preserved foods. Common condiments include ketchup, mustard, barbecue sauce, honey, hot sauce, jam, jelly, mayonnaise, vinegar, relish, soy sauce, and Worcestershire sauce. Condiments can be used during or after cooking to complement flavors in many global cuisines. They serve purposes like improving appearance, adding nutrition, accommodating low-fat diets, and making food preparation easier and quicker.
Cake
This document provides an overview of cakes and their classification. It discusses classical and contemporary cakes as well as ingredients used in cake making such as eggs, sugar, flour, baking powder, and fat. It also describes steps for combining ingredients and forming air cells. Cakes are classified based on their mixture, such as fruit cakes, butter cakes, and cheese cakes. Cakes are also classified based on occasion, such as birthday cakes, high-tea cakes, and wedding cakes which traditionally have multiple tiers with symbolic meaning.
Bread and dough
Bread is made through a process of mixing ingredients like flour, water, yeast, salt and sometimes milk or eggs. The ingredients are mixed together into a dough which is then allowed to rise through fermentation, as the yeast converts sugars into gases that aerate the dough. The risen dough is shaped and a final proofing allows it to rise further before baking. Understanding the roles of each ingredient and managing the fermentation process properly through steps like knocking back the dough is important to produce bread with the desired texture and structure.
Aeration
This document discusses different methods of aeration used in baking. It describes physical aeration through whisking or beating ingredients like eggs. Biological aeration uses yeast, a living microorganism, to ferment sugars into carbon dioxide gas. Chemical leaveners like baking powder are also discussed, which release gas through chemical reactions with moisture and heat. Too much of a raising agent can cause over-aeration and result in a collapsed or heavy final product.
Milk, cream, yoghurt and cheese
This document provides an overview of milk, cream, yogurt, and cheese. It discusses the nutritional value of milk and different types of milk like whole, skimmed, evaporated, condensed, and dried milk. It also describes the processes of pasteurization, homogenization, sterilization, and ultra-heat treatment used to treat milk. The document defines cream and lists common types. It then summarizes how yogurt is made and its health benefits. Finally, it outlines the cheese-making process and provides examples of soft, semi-hard, and hard cheeses as well as uses, storage, and nutritional value of cheese.
Soup AND ITS CLASSIFICATION
This document provides an overview of soups, including their classification. It discusses that soup can be thin or thick and served hot or cold. Soups contain ingredients like vegetables, meat, seafood or grains. The document outlines considerations for making the perfect soup, such as using flavorful stock and moderate seasoning. It then classifies soups into three main categories: thin soups like consommé and broth, thick soups thickened with sauces, starches or cream like cream soup, pureed soup and velouté, and international soups from specific places like French onion soup.
Equipments used in bread making
The document lists various pieces of equipment used during the bread making process including a siever, proving cabinet, bread tins, dough mixer, dough scrapper, pastry brush, weighing scale, dough dividers, ovens, marble table, cooling rack, and dough sheeter.
Fundamentals to kitchen
This document discusses various types of commercial kitchens and their key sections and layout. It describes the typical brigade structure for a large hotel kitchen, with executive chefs and sous chefs overseeing specialized chefs and apprentices. Optimal kitchen design principles are outlined, including having a rectangular shape, east-facing ventilation, and storage areas near cooking equipment. Proper food safety, sanitation, and knife handling techniques are also reviewed.
Offals
This document discusses various types of animal offal used for food, including tripe, sweetbreads, liver, kidney, heart, brains, tongue, and tail. It explains that offal is the edible parts of an animal's carcass obtained from the slaughterhouse, where they are cleaned. While offal can be prepared in various ways like braising, grilling, or frying, it is described as a nutritious, inexpensive source of protein and iron. Specific cooking methods are mentioned for different offal cuts like boiling tongue, stewing tripe, and braising or pot roasting heart.
Furred games and feathered games
This document discusses furred and feathered game. It defines game as the flesh of wild animals hunted for food. Furred game includes animals with fur like deer and rabbits. Feathered game are wild birds with feathers, such as quail, pheasants, and partridge. All game should be hung in a cool, dry place before cooking to tenderize the meat and develop flavor. The quality of game meat depends on factors like the animal's age, diet, time of year killed, and how it was handled after being killed.
Beef and veal
Beef is meat from domestic cattle over 8 months old, while veal is meat from calves under 8 months old. The quality of beef and veal can be determined by factors like color, marbling, and fat content. Both should be stored at cold temperatures, with large cuts hung and small cuts on trays to prevent lying in blood.
Pork and pork based products
This document provides information about pork and pork products. It discusses that pork comes from domestic pigs less than a year old, and contains more fat than other meats. It is widely consumed globally except where prohibited. Pork is used in many dishes from breakfast to dinner, and can be cooked, smoked, cured or salted. Various cuts of pork have different cooking methods and culinary uses. The document also provides details on storing pork, and making bacon and ham from pork cuts through curing, salting, smoking and drying processes.
About lamb and mutton
This document discusses lamb and mutton. It defines lamb as meat from young sheep less than 14 months old, while mutton refers to meat from older sheep or goats. Typical weights for imported lambs and mutton are provided. Quality points for lamb include having compact, evenly fleshed carcasses with fine textured lean meat and evenly distributed fat. Storage instructions recommend hanging whole carcasses or storing cuts on trays in cold rooms between 2-4 degrees Celsius. Various cuts of lamb are outlined along with common cooking methods and menu examples for each cut.
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Glasware used in bar
- 1. Prepared by:- Prajwol Manandhar
- 2. • Used for serving beers • Its thicker than other bowl shaped glasses
- 3. • Its used to serve light beers • Its capacity is 250 to 330ml • These glass are taller and its base is small
- 4. • Also known as tankard mug • Thicker and large in size with handle in side • Used to serve larger quantity of beer.
- 5. • Best to serve mixed drink where the rim of glass is to be coated with sugar or salt • Usually Mixed drink named Margarita is served in it
- 6. • Also known as Brandy Snifter • Ideal for serving Brandy • Thin bowl shaped glass with short steam
- 7. • Best for serving champagne • The narrow shape of this glass helps in retaining carbonation of Champagne • These glasses display lively carbonation & sparkling color
- 8. • Same as champagne tulip • The bowl near to stem is different
- 9. • It’s a tumbler glass • Its capacity is 240-350ml • Shorter than Tom Collins • Ideal for serving mixed drink and water as well
- 10. • Its also a tumbler glass • Its capacity is 240 to 350ml • It is taller but holds less than Hi ball glass • Ideal for serving Mixed drinks
- 11. • Also known as tequila glass • Best for serving tequila which is to be consumed in a shot.
- 12. • A tumbler glass also known as whisky glass or rock glass • Ideal for serving liquor or some mixed drink over ice