NSHM BHMCT 012

Cardamom
The word "cardamom" is derived from the Latin cardamomum which is the Latinisation of the Greek (kardamomon).

Cardamom is the world's third-most expensive spice, surpassed in price per weight only by vanilla and saffron.

Cardamom, sometimes called, is a pungent, aromatic herb first used around the eighth century, and is a native of India. It was probably imported into Europe around A.D. 1214. Today, cardamom is cultivated in India, Nepal, Sri Lanka, Guatemala, Mexico, Thailand and Central America.

Cardamom, which is also called Grains of Paradise, is native to the East originating in the forests of the western ghats in southern India, where it grows wild. Cardamom plants grow wild in parts of the monsoon forests of the Western Ghats in southern India. This area has become known as the Cardamom Hills.

Although India is the largest producer of cardamom, only a small share of the Indian production is exported because of the large domestic demand. The main exporting country is Guatemala, where cardamom cultivation has been introduced to less than a century ago and where all cardamom is grown for export.

Spices of India. ( Specially north indian)

https://www.dropbox.com/s/zkz7cd1mmiqu88j/INDIAN%20SPICES.pdf?dl=0

INDIAN SPICES.pdf Shared with Dropbox

previous yr question paper of food & beverage service https://www.dropbox.com/s/2qk6k00lym8nt12/FOOD%20%26%20BEVERAGE%20SERVICE.pdf?dl=0

FOOD & BEVERAGE SERVICE.pdf Shared with Dropbox

previous yr question paper of HUMAN RESOURCE MANAGEMENT
https://www.dropbox.com/s/j9jca3mahm0fr9r/HUMAN%20RESOURCE%20MANAGEMENT.pdf?dl=0

HUMAN RESOURCE MANAGEMENT.pdf Shared with Dropbox

previous yr question paper of BUSINESS LAWS.
https://www.dropbox.com/s/she8unmfzlu08f8/BUSINESS%20%20%20LAWS.pdf?dl=0

BUSINESS LAWS.pdf Shared with Dropbox

previous yr question paper of food production.
https://www.dropbox.com/s/7j3gd1e14j6qe7n/FOOD%20PRODUCTION.pdf?dl=0

FOOD PRODUCTION.pdf Shared with Dropbox

QUICHE (KEESH)

Quiche (KEESH) is a savoury, open-faced pastry crust with a filling of savoury custard with cheese, meat, seafood, and/or vegetables. Quiche can be served hot or cold. It is part of FRENCH CUISINE but is also popular in other countries, particularly as party food. The quiche is considered a classic French dish, however custards in pastry were known in English cuisine at least as early as the 14th century. Recipes for custards baked in pastry containing meat, fish and fruit are referred to Crusta rdes of flessh and Crustade in the 14th-century The Forme of Cury and in 15th-century cookbooks as well.

PIE

A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.

Pies are defined by their crusts. A filled pie (also single-crustor bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs.

TART
FRENCH word “TARTE’”

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually short crust pastry. The filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard.

Examples of tarts include jam tarts, which may be different colours depending on the flavour of the jam used to fill them.

Early medieval tarts generally had meat fillings, but later ones were often based on fruitand custard.

Tarte Tatin is an upside-down tart, of apples, other fruit, or onions.