Sacher Torte(Sponge) – Standard Recipe
Ingredients for 2 sponge Qty Unit Description 0.35 KG COOKING CHOCOLATE 0.125 KG BUTTER 0.25 KG EGG 0.125 KG FLOUR 0.18 KG SUGAR CASTOR Method: Take cooking chocolate and Butter …
Swiss Roll Sponge
Ingredients for 4 trays of 30 cm x 20 cm Qty Unit Description 0.900 KG Eggs 0.200 KG Flour 0.300 KG Sugar 0.160 KG Cornflour Method: Sift the flour and …
Sponge Fingers – Standard Recipe
Ingredients for 1 Kg Qty Unit Description 0.4 KG eggs 0.3 KG Castor sugar 0.25 KG Flour 0.05 KG icing sugar 0.025 KG Cornflour Method: Separate the eggs and whisk …
Vanilla Sponge Sheet
Ingredients for 7 sheets of 30 cm x 20 cm Qty Unit Description 2.500 KG eggs 1.700 KG Flour 1.500 KG Sugar 1.000 LITRE Hot water 0.100 KG Cake gel …
Top 10 Reasons to Book Directly With Hotels
1) Booking Fees and Commission When you make bookings via online booking sites hotels need to pay commission between 10 % to 25 % of the total booking value! By …
Cooking Vocabulary Glossary
Cooking Vocabulary Glossary Note: Phonetic guides are included for difficult French words,giving the approximate pronunciation using English sounds. Exact rendering is impossible in many cases because French has a number of …
Personal Chef – Job Description
Personal Chef – Non-Restaurant Positions There are two types of personal chefs. Personal chefs may be hired exclusively by one household to prepare all meals served there each day. A …
Table Service
Introduction: What table service is and how it works. Table Service, or “Table Dining” as some refer to it, has been around for a long time in the restaurant industry. …
Specialty Coffees Served In Hotel
Americano American – A shot of espresso with four to five ounces of hot water Breve Breve – A café latte with half – and – half substituted for milk …
101 Housekeeping Job Interview Questions and Answers
Housekeeping (HK) Interview Questions and Answers for freshers, hotel management students and experienced HK candidates. Below House Keeping (HK) questions and answers cover common, important general, basic, situational, behavioural and experience-based …