Yogesh Singh

  Aspic Aspic  is a dish in which ingredients are set into a gelatin made from a meat stock or consomme.  Aspic can also be referred to as  aspic gelée  or  aspic jelly . Non-savoury, sweet dishes, often made with commercial gelatin mixes without stock or consommé, are usually called jello salads in the United States, or  gelatin salads  elsewhere.   History The 10 th  century Kitab al- Tabikh, the earliest known Arabic Cookbook, contains a recipe for a fish aspic called  qaris . It was made by boiling several large fish heads with vinegar, parsley, cassia, whole onions, rue, black pepper, ginger, spikenard, galangal, clove, coriander seeds and long pepper. It is colored with saffron enough to add a "radiant red". The cooked fish heads were removed from the vinegar cooking liquid along with the seasonings, and only the tongues and lips were returned to steep in the liquid until it cooled and gelatinized. According to one poetic reference by Ibrahim ibn al-Mahdi descri

  Galantine Chicken Galantine   A galantine is an elaborate preparation that dates back to 17th century France. They were originally prepared by deboning a whole chicken, then combining its meat with minced veal, truffles, pork fat and other ingredients, plus a lot of seasonings, to make what's  called a forcemeat , and then stuffing this forcemeat into the skin of the chicken. It was then tied up, wrapped in bacon and  poached  in a rich stock that would eventually jell when cooled. The idea is very similar to the way foods were preserved in  aspic  or  confit . Indeed, like the aforementioned dishes, galantines were typically served cold, accompanied by the cold gelatinized stock and garnishes such as truffles, pistachios, and bacon. Galantines were originally made specifically from chicken. (If you speak Spanish, you know that the word  gallina  means hen, and the words come from the same root.) But eventually the technique would be applied to other poultry and game bi

  PROJECT MANAGEMENT NETWORK ANALYSIS (PERT and CPM) INTRODUCTION PERT and CPM are two well-known network techniques or models  especially useful for planning, scheduling and executing large time-bound projects which involve careful co-ordination of a variety of complex and interrelated activities and resources.   PERT  is the abbreviated form for  Program Evaluation and Review Techniques  and  CPM  for  Critical Path Method . Both the techniques were developed in U.S.A. during the late 1950s. PERT was developed by US Navy Engineers to plan and control the huge Polaris Submarine Program. CPM was developed by E.I. DuPont Nemours & Co., U.S.A. and the Univac Division of Remington Rand Corporation in 1956 in connection with the periodic overhauling and maintenance of chemical plants. It resulted in reducing the shut-down period from 130 hours to 90 hours and saving hours and saving the company $1 million. ​ Both the techniques have been applied successfully to improve ef

                                          STORES -  LAYOUT & DESIGN FOOD STORE: DEFINITION AND TYPES A food store is a clean, well-ventilated, properly illuminated, easy to operate and efficient place used by a catering establishment according to its catering policy. A well-controlled storeroom and cellar provides a daily check on all issues and costs, and helps to lower the cost of raw materials (food beverage cost), by controlling pilferage, wastage, and reducing the possibility of frauds by user department. Necessity to Have a Store There are a lot of myths about the store facilities in the Indian catering industry. If we were to exclude large hotel or restaurant chains, then there would be a lot of entrepreneurs in this sector, who are not in favour of having a separate or a dedicated store in their catering organizations or food and beverage outlets. A very simple question they ask is: 'Why is it necessary when we can purchase commodities as per our requirement