ek baar pfir

Ek baar fir 

hospitality career

Jobs for out of India 

dubai jobs

top 7 best cocktail recipes

Top 7 best cocktail recipes 

White and Red grapes name

# White wine grapes 

 1 . Chardonnay 

 2.  Riesling 

 3. sauvignon blanc 

 4. semillion

 5. Chenin blanc

 6. Pinot blanc

  7. Muscut

  8. Aligote

  9. pinot gris

  10. Malvasia

# Red wine grape 

1. Gamay

2. Malbec 

3. Sangiovese

4.zinfandel

5.cabernet franc 

6. Lambrusco

7. Tempranillo

8. Meunier

9. barbera 

10. Nebbiolo

Taste of wine

According to the taste wine classified into dry ,medium,and sweet.

Dry wine -  it is produced when all the sugar is conveniented to alcohol

Medium -  it is neither too dry not too sweet .it has traces of sugar left after the fermentation.

Sweet -     it is obtained when there is some sugar left after fermentation .

Definition of wine

Wine
This is an alcoholic beverage obtained from the fermented juice of freshly harvested grapes. It is prepared from both grapes like whites and black .and many varieties of grapes produced and not all of them are used in the wine production of wine

Methods of preparing alcohol

Alcoholic  drinks are produced by following methods
1. Fermentation
2.distillation

Fermentation
This is the process in which sugar is convenient to alcohol and corbon dioxide by yeast. This process is the basis for producing all types of alcoholic beverage
The alcohol level of fermentated drinks is normally between 3-14% depending on the amount of sugar present in the liquid

Distillation
This is process of separating elements in liquid by vaporization and condensation.
This method has many applications and one of them is them is the production of spirits .in the distillation process the alcohol which is present in the fermented liquid is separated from water that is distillation

Alcoholic beverages

What is alcoholic beverage ?
A potable liquid  containing ethyl alcohol or ethanol of 0.5 per cent or more by volume  is termed as an alcoholic beverage alcohol is obtained by fermenting a liquid containing sugar fermentation is the process  in which the yearact on sugar and convert it to ethanol and gives off carbon dioxide that is know as called alcohol.

Top 10 gin brand

Gin top ten brands
Suoth gin 
Beefeater
Broker's gin
Plymaouth
Gardon's
Bombay sapphire
Tanqueray
Magellan
Hendrick's
The Botanist

Short Notes on Basics of F&B Service

Short Notes on Basics of F&B Service

Aboyer

Aboyer aids the communication between the kitchen and restaurant. He receives the food order from the service staff and announces the order to the kitchen. Aboyer is responsible for hot plate section of the pantry.

A la carte Menu

A la carte menu is a type of menu, where the food items are priced individually. Literary meaning of a la carte is “from the card”

American service

It is a type of table service. In American menu the food is pre-plated and portioned at the kitchen. This type of service is relatively less formal and seen in coffee shops.

ABC

ABC stands for Ashtray, Budvase and Cruet. ABC is kept at the centre of the table while laying the cover.

Back of the House

Back of the house is the ancillary area of the restaurant, where all the supporting service is carried out. Some of the back of the house sections are pantry, dishwashing, hot plate, still room etc.

Bain Marie

Bain Marie is equipment that holds the Food hot. The equipment contains cylindrical drum, which is heated with water. Bain Marie is usually used in Hot Plate section of the pantry.

Barker

Barker is another term for Aboyer. Barker is the person who communicates between service and kitchen and help to pick up the food in time. Usually the order taken by the waiter is hander over to the Barker.

Bone China

It is a white translucent ceramic material made from kaolin, china clay and bone ash. It is used in restaurant to serve various dishes.

Briefing

Briefing is done prior to the opening of the restaurant. In the briefing the senior most staff gives instructions to the junior staff with regard to availability of dishes, special items of the day, and also some training.

Buffets

Buffet is a type of assisted service, where food and beverage is displayed at counters. Waiter assists at the counters to take the food from the counters or the guest help themselves.

Bus Boy

Bus boy is a person who helps the waiter. The main responsibility of a bus boy is to bring the food from the kitchen and also do the clearance of plates from the table.

Carousel

Carousel is a circular counter that revolves to display the food items. The carousel is fitted in such a way that the one side is always inside the kitchen and other side is in the service area. As the carousel revolves the counter is filled up from the kitchen and guests selects the food as it revolves.

Carte du jour

Carte du jour means “card of the day”. It is used to highlight the special dishes of the day. carte du jour is actually an supporting menu to the main menu.

Chafing dish

It is a hollowware used to keep the food warm usually in buffet service. Chafing dish has a water container, which is the base, food container and place for fuel. Using the fuel the water is heated up and in turn the food is heated up with the hot water.

Cover

Cover is the space on the table allotted for table-wares to the guest to consume his/her meal. The size of the cover is 24 inch * 18 inch.

Cutlery

Cutlery is the term denotes all the cutting implements such as knives. Cutlery can be made of EPNS or stainless steel.

Demi-tasse

Demi-tasse means half cup. It is used to serve coffee except breakfast. Size of demi-tasse is 75 ml.

Dummy waiter/ Demi waiter

Dummy waiter is another term for side board. it is a restaurant furniture and used to keep all the serving equipments for a meal session.

Elevenses

Elevenses is a meal served at 11 o’ clock. It includes the food items as biscuits, cake etc. and usually offered to children.

Gueridon trolley

It is a mobile trolley from which the gueridon service is done.

Hostess

Hostess is a member of restaurant brigade. Duty of hostess includes taking restaurant reservation and receiving them at the door.

Indian breakfast

It is a type of breakfast, which includes Indian dishes such as dosha, idly, chapathi etc. served with chutney and vegetable curries. There are two types of Indian breakfasts viz. North Indian and South Indian.

Lounge service

It is a type of specialized service. Lounge service is done at the lounge of a hotel. Items such as morning tea, afternoon tea, and alcoholic beverages are served in the lounge.

Maitre d’hotel

Maitre d’hotel is the Supervisor of the a F&B outlet. He looks after the day to day operations of a food service outlet.

Menu

Menu is a list of food and/or beverage than can be served to a guest at a price. It helps guests to select what they would like to eat and/ or drink. It is a document that controls and directs an outlet’s operation and is considered the prime selling instrument

Mise-en-scene

It means prepare the environment of the outlet before service. Mise-en-scene includes preparing the restaurant welcoming, create ambience with regard to cleanliness, furniture setting and temperature.

Mise-en-place

Mise-en-place means “putting in place” and the term denotes to the preparation of a work place for ultimate smooth service. To ensure that the restaurant is ready for service the waiter makes sure that this station has been efficiently prepared for service.

Napkin

Napkin is restaurant linen. Napkin is used to decorate the table using various folds and also used to keep on the lap of the guest to protect their clothes during service.

Sommelier

Sommelier is the French term for wine waiter. He is responsible for the service of all alcoholic drinks during the service of meals, and is also a sales person. He requires to have a thorough knowledge of beverages and wines as food accompaniments.

Trancheur

Trancheur is the French term for carver. His responsibility is to carve the meat joints in front of the guest and serve to them.

Salesmanship

The food and beverage service personnel are technical salespersons, hence they should have a thorough knowledge of the proper presentation and service of all the food and beverage served in the establishment

Tableware

Table ware is a type of restaurant equipments used to keep on the table. Table ware includes flatware, cutlery and hollowware. Table ware is made either EPNS or stainless steel.

Silver Dip

Instantly removes tarnish from silverware, silver plate, cutlery and small silver items. Quickly cleans even difficult to reach places such as between fork tines. Gives silver a brilliant shine. Just dip, rinse and dry

Polivit

Polivit is the one of the fastest methods of cleaning silverware. For this one needs aluminum foil, baking soda, shallow pan and a clean cloth. The baking soda will "polish" the silverware, removing dirt, stains, and grease.Rinse the silverware thoroughly under warm, running water. Air-dry the silverware on a clean towel. Buff the silverware with a soft, clean cloth.

Burnishing machine

This is a revolving drum like container using for cleaning silver ware, with safety shield attached to it.. The burnishing machines are attached with ball bearing to run that effectively. Soap power is used to clean the silver ware hygienically.

Thermal shock

Thermal shock is the result of glass experiencing a sudden temperature change. Glass holds temperature, and a rapid change in temperature can cause enough stress to result in breakage.

Mechanical shock

Mechanical shock in glassware is the direct result of contact with another object, such as a spoon, a beer tap, another glass, or a piece of china. This kind of contact can cause a minute abrasion, invisible to the eye, but a source of weakness in the glass, making it more susceptible to breakage from impact or thermal shock.

Disposables

Disposables are use and throw products used in the service of food and beverage productsThis is largely due to the increasing demand for fast food items. There are different types of disposable used in the catering business and mostly they are used in outdoor catering, vending machines, fast food outlets & hotels

Special equipments

Special equipments are for specialized services. They are not used in regular services. Specialized equipments are divided into Trolleys and Miscellaneous equipments. Some of the trolleys used in a restaurant are gueridon trolley, bain marie, vending machine, hot plate etc.

EPNS (Electro Plated Nickel Silver)

EPNS is Silverware made of silver plating. Silver plating is a thin layer of silver on top of another metal. It is made by an electrical process, hence the name – Electroplated Nickel Silver. Cutleries and crockery’s of high class establishments are made out of EPNS which includes different types of forks, knifes, pots, plates, salvers etc.

Table d’hôte or a fixed menu

Table d’hôte refers to a menu of limited choice. It usually includes three or five courses available at a fixed price. It is also referred to as a fixed menu. This term is known to caterers by its abbreviation TDH menu. A table d’hôte menu is a complete meal at a predetermined price.

A la carte menu

A la carte menu is a multiple choice menu, with each dish priced separately. If a guest wishes to place an order he selects the item from the menu and pays for the order he made. In an a la carte menu all items are cooked to order and served with accompaniments.

Hors d’oeuvre

Hors d’oeuvre course aimed to stimulating the palate, and consists of small tasty dishes, using a large array of different items such as anchovies, olives, cheese and smoked fish. They are often referred to a starters or appetizers. This course could also include salads.

Entrée

Entee is the first meat in a French Classical menu. It usually comprises a dish made up of steak, cutlets, casseroles or stews. Some example are Steak au poirre, Veal cutlets, and Irish stew.

Dessert

This is the fruit course in the French classical menu and usually presented in a basket (Corbielle de Fruits) and placed on the table, as part of the table décor, and served at the end of the meal. All forms of fresh fruit and nuts may be served in this course.

Table Service

It is a type of service. Table service is the service done at the table, where the guests are seated. In the table service either service personnel or waiter serves the food to the guests or the guests help themselves.

American service

American service is a pre-plated service which means that the food is served onto the guest’s plate in the kitchen itself and brought to the guest. The portion is predetermined by the kitchen and the accompaniments served with the dish balances the entire presentation in terms of nutrition and color. This type of service is common in a coffee shop where service is required to be fast.

English service

English service is often referred to as “Host Service” or “Silver service”. The food is brought on platters by the waiter and is shown to the host for approval. The waiter then portions the food and serves to the guest plate.

French service

It is a very personalized service. Individual portioned food is brought from the kitchen in dishes and slavers which are placed directly on the table. The plates are kept near the dish and the guests help themselves.

Russian service

Table is laid with food for guests and presentation is done elaborately. Guests help themselves. This is an elaborate silver service much on the line of French service. Display and presentation are the major part of this service. Some parts of the service such as carving and portioning etc are done by the waiter. 

Gueridon service

This is a service done from the gueridon trolley. The cooking is done at the gueridon trolley place near the guest table and service is done at the guest table. The waiter plays an important role as he is required to fillet, carve, flambé and prepare the food with showmanship.

Self Service

In the self service the service is done by customer themselves. The guests collect the food from the counters and then he/she may sit at the table or stand at high table to have the food.

Counter service

Counter service sometimes called cafeteria service. The guests come in line, collect their food from the counter and seat at the table to have the food. Food may be grouped together such as cold and hot, or main course and desserts etc. In some places the guests also have to clear the empty plates and cutleries after having the food.

Echelon

In echelon service the counters are arranged in such a way that it provides better view of the foods and arranged in angular way.

Carousel

The carousel is a circular counter that revolves to display the food items. The carousel is fitted in such a way that the one side is always inside the kitchen and other side is in the service area. As the carousel revolves the counter is filled up from the kitchen and guests selects the food as it revolves.

Carvery

Cavery is a type of assisted service. This service method includes both table service and self service. Some parts of the service is done by the waiter at the table and some parts of the service is done guests themselves.

Take away

The food order is placed at a counter and the food is collected from the same counter and take the food away from the premises for consumption.

Drive thru

The customer drives the vehicle to the counter and orders and collects the food and leaves the counter.

Vending Machine

The customer inserts the value of the food item displayed in the vending machine and selects the food by pressing a knob. The vending machine dispenses the selected food. The vending machine can dispense hot or cold food.

Food courts

Food courts include series of individual counters where customer may either order and eat, or buy from a number of counters and eat in separate eating area.

Kiosks

Kiosks are outdoor arrangements that provide food and beverages to people in a specific location.

Specialized Service/ In-Situ

In-situ service is the service provided at the place, which is primarily not meant for service. Examples of in-situ services are:

Tray service

In the tray service the food and beverages are brought in a tray and given to guests. Such service are seen in hospitals, guest rooms etc

Room service

In room service the service of food and beverages are done in the guest room. The food is taken to the guest room in a tray or room service trolley.

Drive-in service

The guests order the food from the vehicle parked at designated areas and service is done at the vehicle. The food is placed on trays that are clipped in the door or steering wheel.

Lounge service

In lounge service the food and beverage is served at the lounge area of a hotel

Mise-En-Scene

Mise-en-scene is the preparation of the environment of the restaurant before starting the service session. Creating a pleasing, safe and hygienic environment is the main task in the Mise-en-scene. For the waiter the restaurant is the service area. Before each service session, the restaurant should be made presentable enough o accept guests.

Mise-En-Place

Mise-en-place means “putting in place” and the term denotes to the preparation of a work place for ultimate smooth service. To ensure that the restaurant is ready for service the waiter makes sure that this station has been efficiently prepared for service.

Guest Service Cycle

Guest service cycle refers to the activities provided to the guests while in the restaurant. Guest service cycle is the process, which repeats to every guest. Learning guest service cycle is very important, because a good waiter should know what are the activities done in the restaurant during the service.

Social Skill

Social skill is a skill, which enable us to deal with social situations. Social skills have an important part to play in food and beverage service. Because service is about meeting the guest’s psychological needs and making him feel welcome, and social skills are essential part of this process. Social skills can be used for selling of food and beverage products also.

Kot/ Bot Control System

A variety of control systems are used in the hotel industry. One such important control system is the KOT control. When an order is taken from a guest, it is ordered in triplicate on a Kitchen Order Ticket. One copy goes to the kitchen, against which the chef prepared the dishes ordered for. The second copy goes to the cashier to make the bill. The third copy is the waiter’s copy, against which the food or beverage to be served to the guest is picked up

Specialty Restaurant

Speciality restaurant is a restaurant serves specialized cuisines. Service in a specialty restaurant is both formal and stylish. The prices tend to be high because of higher overheads. The menu may be an a la carte, buffet, or a table d’hote. Waiters should be highly skilled, as specialized services such as preparation of food at tables and flambés, may have to be done.

Coffee shop

Coffee shop is a 24 hours F&B outlet. Usually coffee shop situated near to the lobby of a hotel. Style of service is American that is pre-plated. The menu of coffee shop is varied. Menu comprises of Full-day menu or according to meal session.

Cafeteria Service

This service exists normally in industrial canteens, colleges, hospitals or hotel cafeterias. To facilitate quick service, the menu is fixed and is displayed on large boards. The guest may have to buy coupons in advance, present them to the counter waiter who then services the desired item. Sometimes food is displayed behind the counter and the guess may indicate their choice to the counter attendant. The food is served pre-plated and the cutlery is handed directly to the guest. Guests may then sit at the tables and chairs provided by the establishment.

Fast food Service

There is a predominant American influence in fast food style of catering. The service of food and beverages in a fast food restaurant is at a faster pace, than at an a la carte restaurant as the menu is compiled with a special emphasis on the speed of preparation and service. To make this type of service financially viable, a large turnover of customers is necessary. The investment is rather large, due to the specialized and expensive equipment needed and high labor costs involved.

Room service

Room service is offered to the resident guests. Guests order food and/ or beverages to the kitchen and order is taken by the room service order taker. Once the order is taken then it is passed to the kitchen. Once the order is ready the room service waiter serves the food and/ or beverage at the room. Along with the food, the bill is also presented to guest to be signed or payment.

Banquet Service

Banquet functions are the services provided at a fixed time and at a fixed venue. The banquet service is inevitable in a hotel due to its revenue earning potential. The reason is that banquet can offer service to a large number of guests at a time. Banquet service can be formal or informal.

Bar service

There are normally two kinds of bars in Indian hotels. One is the public bar, and the other is the service or dispense bar. The public bar is located in the public areas, and is used for the service of paying customers, be it in-house guess or non-residents. The dispense bar is used for dispensing drinks to other outlets of the hotel such as coffee shop, room service outlet, banquets and the specialty restaurant. It is generally located in the back area of the hotel and is open round the clock. It should be adequately equipped to meet the demands of all the outlets.

Vending Machine

Vending machines are machines dispensing food and beverages and placed at various places. The main advantages of vending machines are the convenience. But the main disadvantage is the limited choice. Vending machines does not require the help of service staff to operate.

Ancillary Areas and Services

Ancillary areas are the supporting areas of F&B service department. Without the help of the ancillary departments F&B service department cannot work smoothly. In this regard the ancillary departments are very important for F&B service department. Major ancillary departments in a five star hotel are the following.

1. Pantry

2. Still room

3. Silver room

4. Linen Room

5. Hot plate

6. Wash-up area

7. Kitchen stewarding

Pantry

Pantry is the area situated between the Kitchen and Restaurant. Pantry consists of the following sections. Hot plate or food pick up area, Place to keep dirty plates and glasses, Place or box to keep soiled linens, Place to keep clean plates and cups, A sink to wash small equipments such as glasses and cups, A dispense Bar

Still Room

It is one of the very important supporting areas in the food and beverage department of the hotel. It provides the food and beverages for the service of meals which are not provided by the kitchen. The still room makes all the hot and cold non-alcoholic beverages needed for the restaurant.

Silver Room

Silver room is the place where all the silver wares are stored and cleaned. Still room holds the complete stock of all the silverware such as flatware, cutlery, hollowware etc. separate storage areas would be allotted to store different types equipments. It is very important area that the silver room should contain space for silver cleaning.

Linen Room

The linen room is important back of the house service area in a hotel. The linen room should stock minimum linen and uniform required to meet the daily demands so as to ensure smooth operations. Linen is changed daily in the restaurant and it is exchanged one on one basis from the linen room.

Hot plate

Hot plate is the food pick up area of the pantry. The service personnel is not allowed to enter the kitchen nor wait till food is being prepared. The waiter is hands over the KOT (Kitchen Order Ticket) to the Aboyer, who is in-charge of hot plate and in-turn aboyer announces the order to the kitchen. Once the order is being prepared kitchen staff keeps the cooked food in the hot plate.

Wash-up area

The wash-up area comprises of wash sinks, dish washing machines, rack to keep cleaned dishes, and tables. All the utensils are washed, cleaned, dried and keep here for further use.

Kitchen stewarding

This department primarily controls the storage and issue of cutlery, crockery, hollowware, chinaware, glassware to the different food and beverage outlets and kitchens. Kitchen stewarding department supplies all cleaned service equipment to waiter. This department is also responsible for washing solid service ware and subsequently

R

Top 5 Liqueurs

1 Campari - combination herbs and fruits

2. Amaretto - almond flavoured liqueur

3. Baileys Irish cream - spiked hot chocolate

4. Cointreau - Orange flavoured liqueur

5. Kahlua - coffee liqueur

What is banquet room

Banquet is large hotel room or hall available to public function where food may be also served this is called banqueting room

layout of kitchen department

lay out of kitchen department

LAYOUT OF HOUSEKEEPING DEPARTMENT

layout of housekeeping department

What is Cake

cake

Sure we all know what cake is as far as our favorite recipe or flavor we like best……

But as a baker, understanding what to type of cake to make and with what filling and icing will be best can be a difficult task.
You have probably heard them all, Butter Cake, Sponge Cake, Chiffon Cake, Genoise Cake, Pound Cake, Devils Food Cake, Coffee Cake! And probably more that I forgot to list!!

So what’s the difference?

Easiest way to think about it is like this:

The difference is in the Mix Method.
So there are basically 2 classes, and then of course variations of those classes.

Sponge Cake – Also known as foaming method cakes, which rely primarily on trapped air in the foamed eggs which are the base bulk structure of the entire recipe which also provides the leavening.
Sponge cakes are known to be lighter, airier and can also be known as “dry”.
Typically Sponge cakes are accompanied by a Simple Syrup which is brushed on the layers to add moisture and flavor to the cake.

Butter Cake– Also known as Pound Cake and some variations of the Devils Food Cake are mainly . Where the butter and sugar is creamed to create a fluffy matrix of air pockets trapping the sugars within the fat pockets which upon baking are melted and converted to steam, which in turn causes your batter to rise. Creamed cake batters have a closer, denser crumb than those recipes which require foaming.

Then there is a separate class of cakes that fall in a category with

Muffins and Quickbreads
This method typically  will ask for the oil and sugar and eggs to be combined together, and then the dry ingredients are added to this.  Like My Carrot Cake

Oil Based Cakes vs Butter Cakes?  

You have probably wondered why recipes are written the way they are, with one ingredients versus another.

You may have even wondered, “can I use this on place of that”?

Especially in regard to the question of Butter Vs Oil I do get this question a lot.
My first quick answer to this question is always, “How is the butter being incorporated into the recipe?” “What is the Mix Method?”
I ask this because our mix methods often classify the type of cake we are making, and determines how we can interchange ingredients inside that recipe.

For example: Are you creaming the butter and the sugar together to achieve a fluffy, voluminous batter upon which we rely on the leavening to take place due to this mix method and also to which the other ingredients will be suspended?

Or are you melting the butter in a quickbread sort of “muffin method” batter?

Your answer as to whether you can substitute will first be found in the mix method.

If it is creamed butter method, no way are you ever going to jab those sugar crystals throughout liquid oil and expect the resulting air bubbles to trap those fats causing steam to leaven your batter once it goes into the oven. The oil will simply dissolve the sugar and that’s the end of it.

If the recipe requires melted butter, sure go ahead and switch to oil, but not without some differences in your results.

I have done some experimenting with the “quickbread” or “muffin method” as I call those recipes which require oil as the base.
I have used melted butter in place of oil in recipes, because after all, isn’t butter the best way of making sure your next pair of pants are a size larger and have it all be worth the while??

I mean, Butter is food of the Gods right?

So much complex flavor and richness, and we can always tell when a sub-par recipe has cheated its way and used that forsaken oil.
Let’s face it, recipes made with real butter are the most prized recipes of all time!

Well, not necessarily.
Here is what I found.

I use my vanilla sponge cake recipe as an example which requires the fat or “butter” be melted in the mix method.
Now some have complained that upon refrigerating this cake, it became hard and dry.

Well, let’s think about this for a moment. Butter when refrigerated is indeed hard.
Not silky and smooth and soft as it is when it is at room temperature.

So, I used oil on the next try.
By using oil in this cake, it definitely made it more moist, and kept it moist even upon refrigeration.
You see, butter contains milk solids, that when cold, become…well….solid.
Oil on the other hand is liquid whether it is cold or warm.

So, what to do?
This new knowledge now requires us to think through to the end in how we are using/serving our cakes.
The Vanilla Sponge Cake recipe is wonderful, and if you are planning to fill it with fillings that require refrigeration, if is fine to do so, I do it all the time. However I do advise my customers to bring their cake to room temperature (by leaving it out on the counter for about an hour) before serving. There is no harm to the filling inside in that short amount of time, and it allows the cake to get back to its intended state, which is soft and spongy.

I will practice this “bringing to room temperature” with all my cake recipes really. I just prefer to take the chill off of any cake before serving.

So if you choose a filling that requires refrigeration and a cake that has butter in it, it’s no problem really, just be sure to give it at least an hour out of the fridge to get to it’s perfect state!

Chocolate Raspberry Mousse Cake

• Chocolate Cake

• 
  

  Ingredients

• 3eggs, separated
• 1⁄3cup granulated sugar
• 1⁄2cup all-purpose flour
• 2tablespoons unsweetened cocoa powder

• Raspberry Syrup

• 1⁄4cup granulated sugar
• 1⁄4cup water
• 2tablespoons raspberry liqueur

• Raspberry Mousse

• 1 1⁄2packages unflavored gelatin
• 1⁄4cup water
• 2(300 g) packages frozen raspberries, thawed
• 3⁄4cup granulated sugar
• 2tablespoons lemon juice
• 2tablespoons raspberry liqueur
• 2cups whipping cream

• Chocolate Glaze

• 4ounces semisweet chocolate
• 1⁄4cup whipping cream

Directions

1. Chocolate Cake: In a large bowl, beat egg yolks with 1/4 cup sugar until very pale.
2. In a separate bowl, beat the egg whites until soft peaks form; gradually beat in the remaining sugar until stiff peaks form.
3. Fold the egg white mixture into the egg yolk mixture.
4. Sift the flour and cocoa over the egg mixture; gently fold in.
5. Pour into a buttered 8-inch springform pan; bake is a 350 degree F oven for 30 to 35 minutes or until the top springs back when lightly touched.
6. Run a knife around the edge of the cake to loosen it.
7. Let cool on a wire rack.
8. Raspberry Syrup: In a small saucepan, combine sugar and water; cook over medium heat until the sugar has dissolved, about 1 minute.
9. Stir in the liqueur.
10. Let cool.
11. Raspberry Mousse: In a small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften.
12. Puree the berries in a food processor and then strain through a sieve to remove the seeds.
13. There should be approximately 2 cups of puree remaining.
14. Transfer the puree to a separate saucepan.
15. Add sugar and lemon juice; cook over medium heat, stirring occasionally, until the sugar has dissolved, about 5 minutes.
16. Stir in the liqueur; transfer to a large bowl.
17. Over low heat, heat the gelatin until dissolved; stir into the raspberry mixture.
18. Chill, stirring occasionally, over a larger bowl of ice and water for about 20 minutes or until the consistency of raw egg whites.
19. Whip the cream; fold into the cooled raspberry mixture.
20. Reserve 1/2 cup for garnish.
21. To assemble, cut the cake into 3 or 4 thin layers; reserve 2 layers and freeze the remaining layers for another use.
22. Sprinkle 1 cut side of each of the 2 layers with the raspberry syrup.
23. Place 1 layer, syrup side up, in a 9-inch springform pan; pour in half of the raspberry mousse.
24. Top with the second cake layer; pour in enough of the remaining mousse to come almost to the top of the pan.
25. Smooth the surface.
26. Refrigerate until firm, 1 to 2 hours.
27. Chocolate Glaze: In the top of a double boiler over hot, not boiling, water, melt the chocolate with the cream, stirring until smooth.
28. Let it cool to room temperature yet still spreadable; pour over the mousse and spread evenly.
29. Spoon the remaining mousse into a pastry bag fitted with a small plain tip; pipe 3 concentric circles over the top of the cake.
30. Pull a toothpick through the circles to form a spider web design.
31. Refrigerate until chilled.

32.  

CLEANING AGENT

CLEANING AGENT

1. WHAT IS GARNISH AND IT’S NEED.

WHAT IS GARNISH

WHAT IS RESERVATION

WHAT IS RESERVATION…?

Basically reservation means to reserve something to your name. It can be anything for what you have paid. It can be a table in restaurant, railway ticket,

Main 4 department of a hotel

MAIN 4 DEPARTMENT OF A HOTEL

1:-HOUSE KEEPING DEPARTMENT:-Housekeeping department is responsible for the immaculate care and upkeep all the guest rooms and public areas.

2.F AND B SERVICE DEPARTMENT :- F and b service is the service of food made in the kitchen and drink prepared in the bar to the customer at the food and beverage premises .which can be restaurant .prisons ,bar

3. FRONT OFFICE DEPARTMENT :-front office department is the front of hotel . mabers of the front office staff welcome the guest , carry their luggage help them

4. FOOD PRODUCTION DEPARTMENT:-Food production is the process of transforming raw ingredient into prepare food products .food production .

Types of hotel

Types of hotel

1. Motel hotel

2.Down down hotel

3.Transit hotel

What is hotel

what is hotel

A hotel is a an establisment that provides paid lodging  on a short -term basis facilities provided may range from a modest - quality mattress in small room to big suites with bigger highe - quality beds. a dresser .fridge and othel kitchen  facilites uphoistered chairs and hotels may provide additional guest facilites such as a swimming pool ,business center that is know an called hotel