L'e boission

 BAR       Bar is a licensed place selling all kinds of alcohol beverages to the customers. Bars are found in hotels, resorts, clubs, casinos, and many such establishments and they can also be operated as independent units. bar is one of the key revenue generating area of the food and beverage department of the industry . Types of bar 1. Pubs : It is a word derived from public house which is licensed to sell alcoholic beverages. Pubs mainly serve all kind of beer along with other alcoholic drinks. Most pubs were once owned by the breweries to market their products, but today they are operated by other business promoters. 2. Lounge Bar : Lounge is an area meant for relaxing which is normally located near the reception area. some establishment have lounge bar which serves all kinds of alcoholic beverages to the customers at the lounge. the drinks may be collected from the main bar and carried on a tray to the lounge and served . 3. Wine bars : This bar sells only wines...

        Wine is produced by the alcoholic fermentation of freshly harvested grape juice. Grapes naturally have the most important things needed for the fermentation process -- sugar and yeast . how to make red wine      The juice of black grapes undergoes fermentation with the skin to make Red wine. 1.Crushing and destemming :   Black grape are passed through a mechanical de-stemmer-crusher to remove the stems and crack the grapes so as to release the juice . The juice, pulp , steam ,and skins now this is called ''MUST''. must is transferred to a fermentation tank .  2. Fermentation : The must undergoes fermentation for up to 14 days. The yeast slowly convert the grapes sugar to alcohol. the fermenting juice obtains the colour from the skin of the grapes which is allowed to remain in contact with the must during the fermentation . 3. Pressing : the juice now termed as wine is separated from the skins and stems by passing it  through a...

  HISTORY          According to legend cheese was first made accidentally by a traveling shepherd who carried milk in a pouch made from the stomach of a sheep. the combination of heat of the sun with the enzyme remain present in the lining of the stomach curdled milk into curd and whey.Curds are coagulated proteins known as cheese. this soft mass containing protein and fat was then drained to remove the excess liquid or whey and dried in the sun to form a harder mass which could be eaten fresh or salted and store for later use when the food supplies were less plentiful. types of cheese 1. Soft cheese 2. Semi hard cheese 3. hard cheese 4. blue cheese   SOFT CHEESE WITH COUNTRY OF ORIGIN 1. Ricotta: It's an Italian fresh, unripened cheese made from the whey of cow's milk. It is smooth and mild tasting.  2. Cottage cheese : Indian origin lumpy, mild tasting curd cheese, often containing cream.                 ...

        Wine is an alcoholic beverage obtained from the fermented juice of freshly harvested grapes. it is prepared from both the grapes white and black. there are many varieties of grapes produced  and used for wine. the colour , flavour, and aroma of the wine is depend of the types of grapes which used in production.         Sugar and yeasts are essential for fermentation to occur and the acid, pigments, and tannins are necessary for a wine to have a good bouquet, taste, colour, body and balance. all are available naturally in each grape in varying proportions according to the grape variety, the type of soil in which the wines grow and the climate.   VARIETIES OF GRAPES List of the white grapes  1. Chardonnay : this is a classic grape variety which comes originally from Burgundy, france. it is one of the types of grapes used in the production of champagne. 2. Sauvignon blanc : it is the principal grape variety used in the pro...

                      Sauce is essentially a moist or a liquid component, which is served along with the dish to add contrasting and complementary flavours. Apart from adding moistness to the dish to adds to the texture of a particular dish and enhances the taste. Sauces also add visual interest to the entire dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans; while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC. Mother sauces  There are the main basic sauces, from which all the other sauces are derived. Addition of various ingredients to these basic sauces creates an array of sauces which accompany various dishes giving them their identity .  mother sauces and their derivatives  1. Bechamel or white sauce : The sauce consists of milk and is thickened w...

                                            INTRODUCTION                              PASTA IS AN ITALIAN TYPE OF FOOD WHICH MADE FROM AN UNLEAVENED DOUGH OF WHEAT FLOUR AND MIXED WITH WATER OR EGG AND FORMED INTO  SHEETS OR OTHER SHAPES THEN COOKED BY BAKING OR BOILING.                                                                  NUTRITION FACTS   AMOUNT PER 100 GRAMS CALORIES 131                                                                        ...