Organoleptic & sensory evaluation of food. Organoleptic and sensory evaluation of food refers to the process of assessing and analyzing the sensory properties of food, including its appearance, aroma, taste, texture, and overall quality. This evaluation is conducted by trained sensory panelists or experts who use their senses to objectively and subjectively evaluate the food. ... Read more

 Non Edible Displays-(Ice-carving and Tallow sculpture, Fruit, vegetable displays and Salt dough, Thermocol work, Sugar & Chocolate Display). Non-edible displays are creative and visually appealing decorations that are used in various events and culinary presentations. Here are some examples of non-edible displays: Ice Carving: Ice carving involves sculpting ice blocks into intricate and decorative shapes ... Read more

Charcuterie: Introduction to Charcuterie, Brines – Cures – Marinades – Smoking, Types, uses, differences, Forcemeats: Components of forcemeat, Methods of making forcemeat, Sausages: Components of sausage, Types of sausages, & International sausages with country of origin, Charcuterie Products: Galantine, Ballotine, Pates, Terrines, Mousse & Mousseline: Gelée, Aspic Jelly & Chaud Froid, Ham – Bacon – ... Read more

Definition; layout of the department, Hierarchy, Duties & responsibilities of larder chef, Tools & Equipment of larder department, Importance of larder control.   Larder: In culinary terms, the larder refers to a department or section within a professional kitchen that is responsible for the preparation and storage of cold food items. It primarily deals with ... Read more

Methods and Techniques of Preparation. Cooking involves various methods and techniques to achieve desired flavors, textures, and consistencies. Here are a few common ones: Roasting/Baking: Cooking food in an oven using dry heat, typically with moderate to high temperatures. It is used for cooking meats, vegetables, and baked goods. Grilling: Cooking food over direct heat, ... Read more

Rice, Cereals & Pulses: Introduction, Classification of Cereals and Pulses, Varieties of Rice and By products, Nutritive Value of Various Cereals.   Sprouts and Uses Rice, cereals, and pulses are staple food items consumed by people worldwide. Here is an overview of each category: Introduction: Rice, cereals, and pulses are important sources of carbohydrates, proteins, ... Read more

History of Spices and Trade Routes Basic Spices, Condiments and Masalas Role of Spices in Indian Cuisine, Indian Equivalent name Blending of Spices , Concept of Wet and Dry Masalas, Regional Varieties of Basic Masalas, Basic Composition of Some Important Masalas.   Indian Cookery is renowned for its vibrant and flavorful dishes, which are achieved ... Read more

Gravies-(Indian Gravy Types, Thickening Agents used in Indian Gravies and role of thickening Agents). INDIAN GRAVY TYPES White Gravy: – Ingredients of White Indian Gravy: Paste of poppy seeds , charmagaj , cashew nut , onion , garlic , ginger , milk (optional) . Red Gravy: – Paste of tomato , red chilly powder , fenugreek leaves ... Read more

Horsd’oeuvres-(Definition and history, Amuse Bouche. International Hors d’oeuvres (Hot & Cold)). Horsd’oeuvres Definition and history, Amuse Bouche. International Hors d’oeuvres (Hot & Cold) Definition and History: Hors d’oeuvres (pronounced “or-DURVZ”) are small, bite-sized appetizers or starters that are typically served before a meal or as part of a cocktail party or social gathering. The term ... Read more

SOUPS Types of Soup Soups: There are four main categories of soup: Thin, Thick, Cold and National. These types of soup are widely recognised in today’s modern kitchen. These categories cover multiple different types of soup, including clear soups such as consommé, bouillon and broth and thick soups including purees, velouté and cream soup, such ... Read more