JMD International- Hotel Management Institute, unchapul, Nainital (2026)

06/03/2020

Types Of Cuisine: Post 3
French Cuisine:
French cuisine consists of the cooking traditions and practices from France.
French cuisine developed throughout the centuries influenced by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to its own food traditions on the long western coastlines of the Atlantic, the Channel and of course inland.

Knowledge of French cooking has contributed significantly to Western cuisines. Its criteria are used widely in Western cookery school boards and culinary education. In November 2010, French gastronomy was added by the UNESCO to its lists of the world's "intangible cultural heritage".

04/03/2020

Types of Cuisines: Thai
Thai cuisine pronounced is the national cuisine of Thailand.
Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Thai chef McDang characterises Thai food as demonstrating "intricacy; attention to detail; texture; color; taste, and the use of ingredients with medicinal benefits, as well as good flavor", as well as care being given to the food's appearance, smell and context.
Australian chef David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking is "about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all."

Traditional Thai cuisine loosely falls into four categories: tom (boiled dishes), yam (spicy salads), tam (pounded foods), and gaeng (curries). Deep-fries, stir-fries, and steamed dishes derive from Chinese cooking.

02/03/2020

Types of Cuisines: Post1
Chinese Cuisine
Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.

The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial, royal and noble preference also plays a role in the change of Chinese cuisines. Because of imperial expansion and trading, ingredients and cooking techniques from other cultures are integrated into Chinese cuisines over time.

24/02/2020

Types of Cuisines: Post 1
French Cuisine:
French cuisine developed throughout the centuries influenced by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to its own food traditions on the long western coastlines of the Atlantic, the Channel and of course inland. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and appellation d'origine contrôlée (AOC) (regulated appellation) laws.
Knowledge of French cooking has contributed significantly to Western cuisines. Its criteria are used widely in Western cookery school boards and culinary education. In November 2010, French gastronomy was added by the UNESCO to its lists of the world's "intangible cultural heritage".

17/02/2020

Fats and Oils: Post 1
Palm Oil:
Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms, primarily the African oil palm Elaeis guineensis, and to a lesser extent from the American oil palm Elaeis oleifera and the maripa palm Attalea maripa.
History:
Humans used oil palms as far as 5,000 years back. In the late-1800s, archaeologists discovered a substance that they concluded was originally palm oil in a tomb at Abydos dating back to 3,000 BCE.It is believed that traders brought oil palm to Egypt.

Palm oil from E. guineensiss has long been recognized in West and Central African countries, and is widely used as a cooking oil. European merchants trading with West Africa occasionally purchased palm oil for use as a cooking oil in Europe.
The use of palm oil in food products has attracted the concern of environmental activist groups; the high oil yield of the trees has encouraged wider cultivation, leading to the clearing of forests in parts of Indonesia to make space for oil-palm monoculture.[2] This has resulted in significant acreage losses of the natural habitat of the three surviving species of orangutan. One species in particular, the Sumatran orangutan, has been listed as critically endangered.

16/02/2020

Types of Mother Sauces:
Tomato Sauce:
Tomato sauce (also known as Neapolitan sauce, salsa roja in Spanish, or salsa di pomodoro in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment.
History:
The first person to write about what may have been a tomato sauce was Bernardino de Sahagún, a Franciscan friar from the Kingdom of Spain who later moved to New Spain, made note of a prepared sauce that was offered for sale in the markets of Tenochtitlan (Mexico City today). The use of tomato sauce with pasta appeared for the first time in 1790 in the Italian cookbook L'Apicio moderno, by Roman chef Francesco Leonardi.
Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for Mexican salsas or sauces for pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked (without the need of thickeners such as roux). All of these qualities make them ideal for simple and appealing sauces.

15/02/2020

Types of Mother Sauces:
Sauce Mayonnaise
Mayonnaise is a thick, creamy sauce or dressing that is made of oil, egg yolks, lemon juice or vinegar, and seasonings. It's not the same as salad dressing, which doesn't contain egg yolks and is generally sweeter than mayonnaise.
Mayonnaise is an emulsion, which is a mixture of two liquids that normally can't be combined. Combining oil and water is the classic example. Emulsifying is done by slowly adding one ingredient to another while simultaneously mixing rapidly. This disperses and suspends tiny droplets of one liquid through another.

Preperation of Sauce Mayonnaise:
Mayonnaise is made by combining lemon juice or vinegar with egg yolks. Eggs (containing the emulsifier lecithin) bind the ingredients together and prevent separation. Then, oil is added drop by drop as the mixture is rapidly whisked. Adding oil too quickly (or insufficient, rapid whisking) will keep the two liquids from combining (emulsifying). But, as the sauce begins to thicken, oil can be added more rapidly. Seasonings are whisked in after all of the oil has been added. Blenders, mixers and food processors make it easy to make homemade mayonnaise, which many gourmets feel is far superior in taste and consistency to commercial mayonnaise.

14/02/2020

Types of Mother Sauces:
Espagnole Sauce: is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. Escoffier popularized the recipe, which is still followed today.

Espagnole has a strong taste, and is rarely used directly on food. As a mother sauce, it serves as the starting point for many derivatives, such as sauce africaine, sauce bigarade, sauce bourguignonne, sauce aux champignons, sauce charcutière, sauce chasseur, sauce chevreuil, and demi-glace. Hundreds of other derivatives are in the classical French repertoire.
Preperation:
The basic method of making espagnole is to prepare a very dark brown roux, to which veal stock or water is added, along with browned bones, pieces of beef, vegetables, brown sugar and various seasonings. This blend is allowed to slowly reduce while being frequently skimmed. The classic recipe calls for additional veal stock to be added as the liquid gradually reduces, but today, water is generally used instead. Tomato paste or pureed tomatoes are added towards the end of the process, and the sauce is further reduced.

13/02/2020

Mother Sauces:
A velouté sauce (French pronunciation: vəluˈte) is a savoury sauce, made from a roux and a light stock. It is one of the five "mother sauces" of French cuisine listed by Auguste Escoffier in the 19th century, along with espagnole, tomato, béchamel and hollandaise. The term velouté is the French word for velvety.
In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken or fish stock, is thickened with a blond roux. Thus the ingredients of a velouté are equal parts (by mass) of butter and flour to form the roux and a light chicken or fish stock, with some salt and pepper to season as needed. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté).

11/02/2020

Mother Sauces: Post 2

Sauce hollandaise:
History: It is French for "Dutch sauce".The name implies Dutch origins, but the actual connection is unclear.The name "Dutch sauce" is documented in English as early as 1573, though without a recipe showing that it was the same thing. The first documented recipe is from 1651 in Varenne's Le Cuisinier François for "asparagus with fragrant sauce".
Preparation:
To make hollandaise sauce, beaten egg yolks are combined with butter, lemon juice, salt, and water, and heated gently while being mixed. Some cooks use a double boiler to control the temperature. Some recipes add melted butter to warmed yolks; others call for unmelted butter and the yolks to be heated together; still others combine warm butter and eggs in a blender or food processor. Temperature control is critical, as excessive temperature can curdle the sauce.Some chefs start with a reduction. The reduction consists of vinegar, water and cracked peppercorns. These ingredients are reduced to "au sec" or almost dry, strained, and added to the egg yolk mixture.

Hollandaise cannot be frozen.
Basic ingredients for the sauce are:

Butter
Egg yolks
Lemon juice
Salt
White peppercorns (white pepper)
Vinegar
Water
Cayenne pepper.

10/02/2020

Types of Mother Sauces: Post 1
Béchamel sauce,also known as white sauce, is made from a white roux (butter and flour) and milk. It has been considered, since the seventeenth century,one of the mother sauces of French cuisine. It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese).One typically finds the sauce in a lasagne, above the upper pasta sheets, and below the cheese topping.

The sauce was originally from Renaissance Tuscany and was known as "Salsa Colla or Colletta" ("glue sauce") because of the gluey consistency of the sauce, and was brought to France by the chefs of Caterina de' Medici in 1533.

09/02/2020

Buffet Service:
Buffet is a self service system of dining in restaurant or parties. Buffet is a very popular system of food service in any party or restaurant. Buffet is also an important thing of F&B. But many people as well as many f&b staff doesn’t know what is buffet? In many traditional and reputed restaurants you will find the buffet style dining.
Many restaurants serve their thousands of customers by buffet with a few staff as a result those restaurant get more profit by using minimum leave of staff. The buffet system dining is really very easy to handle.
Popularity: Buffet dining style is such a style of having food which is very popular hundreds of countries like USA, Canada, Australia, and Sweden. Actually the concept of buffet style dining credited to the Swedish tradition.
Rules:
1. Food should be displayed to guests in different dishes.
2. Keep efficient staff to handle the buffet system.
3.Have to keep enough ready food so that food can be served easily to all customers/guest’s.
4. Food should be fresh and in natural temperature.
5.Some staff should be stay beside the buffet with neat and clean address and be ready to follow customer/ guest’s order. And they should describe about foods. And follow the customers/ guest’s requirement.

JMD International- Hotel Management Institute

06/03/2020

04/03/2020

02/03/2020

24/02/2020

17/02/2020

16/02/2020

15/02/2020

14/02/2020

13/02/2020

11/02/2020

10/02/2020

09/02/2020

Address

Telephone

Website

Alerts

Contact The School

Shortcuts

Share

Category

Listing takedown request