Category: Catering
SYNTHETIC FIBRES
Post Views: 425 SYNTHETIC FIBRES Properties of Synthetic Fibres Synthetic fibres are made from chemical substances which are mainly derived…
WOOL, ASBESTOS AND VISCOSE RAYON
Post Views: 494 WOOL, ASBESTOS AND VISCOSE RAYON Wool is the hair or fur from animals such as sheep, goats or…
COTTON
Post Views: 379 COTTON Cotton is absorbent making it suitable for towels and undergarments. Cotton is a strong fibre and…
TEXTILE FIBRES
Post Views: 390 TEXTILE FIBRES The following sub-topics will be covered under this topic: Classification of Textile Fibres Properties…
ROASTING AND BAKING METHODS
Post Views: 414 ROASTING AND BAKING METHODS Roasting Method Cooking food using direct source of heat which can be done…
STEAMING METHOD
Post Views: 444 STEAMING METHOD This is cooking food using steam from boiled water. Steaming can be done directly or…
STEWING METHOD
Post Views: 436 STEWING METHOD Stewing is cooking food in a measured amount of liquids. Once the food has boiled…
BOILING METHOD
Post Views: 344 BOILING METHOD Boiling is cooking food completely immersed in boiling water. General Rules – Moist foods should…
METHODS OF COOKING
Post Views: 496 METHODS OF COOKING What is cooking? – Cooking is a process of preparing food by applying heat….
FOOD HYGIENE, FOOD SPOILAGE AND FOOD POISONING
Post Views: 535 FOOD HYGIENE, FOOD SPOILAGE AND FOOD POISONING Food spoilage is the deterioration of food, making it unfit…
