Hospitality And Hotel Administration

INTRODUCTION Soup is immensely popular. It is warm and nourishing. It is perhaps the ultimate comfort food complete with childhood memories of blustery winter days. It is the age-old remedy of choice for soothing a sore throat. Each country has its own distinctive soup(s) ranging from Chinese hot and sour to polish duck blood soup. From the four star restaurant to the country diner, soup is featured on just about every menu. Food historians tell us the history of soup is probably as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable. This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids. Soups were easily digested and were prescribed for invalids since ancient times. The modern restaurant industry is said to be based on soup. Restoratives (whereon the word "restaurant" comes) were the fi...

INTRODUCTION OF STOCK A stock is a highly flavorful notorious liquid made by gently simmering bones, vegetables (Mirepoix) and (Bouquet garni) in a liquid to extract their flavor, aroma, color, body, and nutritive value. When bones, vegetables, flavorings, and aromatic ingredients are combined in the proper ratio and simmered for an adequate amount of time, the stock develops a characteristic that is peculiar to a stock type. Stock is used as the foundation for soups, stews and sauces. And briyanis (Indian rice reparation) Risotto (Italian rice) Paella (Spanish rice preparation) they are not served "as is", however. Components of Stock Major Flavoring Ingredients - bones and trimmings, fish bones and trimming, vegetables, the flavour of the stock comes from the cartilage and connectives tissue in the bones. Connective tissue has collagen in it, which gets converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for longer than stock made fro...

INTRODUCTION Fish and seafood  are very much of a food of the nineties, the epitome of modern cooking and eating styles – low in fat, high in protein, rich in minerals and vitamins, quick and easy to prepare and cook, versatile enough to be adapted to suit any occasion. Plus, many fish are cheaper than meat and better value for money. Various cooking method of Fish 1 baking, 2 steaming 3 frying 4 grilling 5 broiling 6 stewing cooking.  When cooking fish, care must be taken not to overcook the fillet, steak, or whole fish, which results in dry, mushy and somewhat tasteless meat. A general rule is to cook a fish 10 minutes for each inch of thickness. The 10 minute rule should not be used for deep frying or microwaving fish. The fish should be cooked until it has reached an internal temperature of at least 145ºF. SEA FOOD Fish and seafood are valuable in a balanced diet as they contain more natural goodness, weight and are high in good quality protein but low in calories. All fis...