Thickening agents used in Indian cuisine include onion pastes, nut pastes, seed pastes, masala pastes, lentils, dairy products, and vegetable purees. Onion and nut pastes help add thickness and color to gravies. Seed pastes made from poppy, chironjee, and other seeds also thicken curries. Lentils and masala pastes are used to thicken many Indian preparations. Certain vegetable purees from turmeric, ginger, and garlic provide thickening as well.
This will help to learn hotel butchery department and the role of butcher. Different type of meat and the various cuts of beef, pork and lamb explained in detail. storage of Meat and the slaughtering techniques are explained in the basic level.
This will help to learn hotel butchery department and the role of butcher. Different type of meat and the various cuts of beef, pork and lamb explained in detail. storage of Meat and the slaughtering techniques are explained in the basic level.
The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and kinds of pasta. In this presentation, i have discussed the five other sauces and their derivatives .
About different types of Indian breads and thier origin ...how they are made and their speciality...can be eaten for breakfast,lunch and dinner. Healthy and good . different states have different breads and different styles of making breads .goes with vegetables curry,meat etc
Powerpoint presentation of "Stocks" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
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Bamboo shoot refers to the edible young shoots of bamboo plants. These shoots emerge from the ground and grow rapidly, sometimes reaching up to 90 feet in height in just a few months. Bamboo shoots are a common ingredient in Asian cuisine, particularly in Chinese, Japanese, and Southeast Asian dishes.
The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and kinds of pasta. In this presentation, i have discussed the five other sauces and their derivatives .
About different types of Indian breads and thier origin ...how they are made and their speciality...can be eaten for breakfast,lunch and dinner. Healthy and good . different states have different breads and different styles of making breads .goes with vegetables curry,meat etc
Powerpoint presentation of "Stocks" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Bamboo shoot refers to the edible young shoots of bamboo plants. These shoots emerge from the ground and grow rapidly, sometimes reaching up to 90 feet in height in just a few months. Bamboo shoots are a common ingredient in Asian cuisine, particularly in Chinese, Japanese, and Southeast Asian dishes.
DHAVAL AGRI EXPORTS truly believe that customers are responsible for success of any organization. This is the reason customer satisfaction is our primary objective at DAE. We are strongly committed to give quality products and operations to our clients before committed time frame.
Dosa is one of the traditional food recipes of India. this is one of the delicious breakfast recipes which is made in many varieties. the slides here showcases on some of the unique varieties of dosas which are used in Indian cooking style.
"The World of Puff" could refer to a few different concepts depending on the context. Here are a few possibilities:
Culinary Context: In the culinary world, "puff" might refer to puff pastry, a light, flaky, and buttery pastry used in various dishes, both sweet and savory. Recipes like puff pastry desserts, turnovers, and other delicacies are celebrated for their delicate layers created by the dough's high butter content and the technique of folding and rolling.
Animation or Entertainment: It might be a title or concept within an animated series, book, or game, focusing perhaps on a fantastical realm characterized by airy, floating islands, or puffy, cloud-like creatures.
Fashion: In fashion, "puff" could relate to puff sleeves or other elements that incorporate a puffed, voluminous design, contributing to the aesthetics of garments.
Nature and Science: This could be a reference to the phenomenon of puffballs, a type of fungus known for releasing spores in a distinctive "puff" when mature and disturbed.
Could you clarify which "World of Puff" you're referring to, or if you meant something else entirely?
The vada recipes gives amazing taste .as there more varieties of healthy vada which can be prepared at home easily within a minutes for your guest.To know more details about vada recipes visit the above slide.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
2. Onion Pastes
• Both fried onion paste and boiled onion paste
help provide thickness to the gravies. They
indeed help to add base or body to the dish
apart from acting as colouring agents too
3. Nut Pastes
• Various types of nuts ground into a fine paste
are used in thickening for Indian gravies.
These are probably the influence of Mughal
rulers and hence, mostly found in Mughlai
kormas and curries often referred to as Indian
royal cuisine. There are many of the nut
pastes, such as cashew nut, almond, and
coconut. Apart from these, sometimes for
special gravies, pistachio paste can also be
used in thickening of gravy.
4. Seed Pastes
• Many kinds of seeds are used in paste form to
provide thickening to curries and dishes. For
example, poppy seed paste, chironjee paste,
char magaz paste. Many other seeds such as
sesame seeds are used in paste that also acts
as a thickening agent. Mustard seeds are also
used in the form of paste that acts as
thickening and flavouring agents in many
Bengali dishes.
5. Masala Pastes
• Many types of dry masalas and wet masala
pastes are used in the thickening of the dishes
in Indian cuisine.
6. Lentils
• Many Indian preparations use lentils for
thickening purposes. It is used in various
forms around India
7. Dairy Products
• Many types of dairy products, such as cream,
etc., are used in Indian cooking to thicken
some gravies, especially in Mughlai cuisine.
Such use of dairy products is more prevalent
in hotels and restaurants, and is rarely done in
home style food. This is probably the influence
of Western cooking.
8.
9. Vegetable Purees
• Certain vegetable pastes, such as fresh
turmeric, ginger, and garlic pastes, are also
used for thickening of curries. Some green
leafy vegetable pastes, such as spinach,
fenugreek, etc. are used in thickening curries
and dishes
