Food Production Key Terms II Hotel Kitchen Terminology II Culinary Terms used in Hotel Kitchen.

#FoodProductionKeyTerms
This is one Chapter that anyone working in-hotel Kitchens could use. There are various terms usually used internationally, short descriptions, sauce names, dressings, dish styles, and so on!

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[mostly_awkward]

bouquet garni is a bundle of herbs tied together with strings which are usually used to prepare soup, stock etc. it is used to add flavours to the dish and so that the herbs can be removed without issues

[kishorkale]

Bouquet Garni is wrong. I guess that’s by mistake you put the definition of a RECIPE. Good informative video👌🏼. Keep up spreading the knowledge.

[rishwinpaul]

Here Bouquet garni is described as wrong. Actually bouquet garni is a mix of 5 aromatic flavoured ingredients includes " Thyme, parsley / Rosemary, celery, bay leaf and pepper corns". And bouquet garni is used in the preparation of stock. And sometimes in soups too.

[vishalgupta-yybg]

Hello sir can you make a video on chefs about how can i improve my skills and what should i study to improve my knowledge to become a best chef

[eniac]

Sir,
I am preparing for the exam of cook.. Can u provide more one word questions and answer for that ....

[sanyogthakur]

Sir soup ka kitna contiti hona chahiye and main course ka

[realreen]

It would have been more useful if it had images. We remember what we see, faster than what we read. BUT THANK YOU

[williamsingh]

Roux ki definition incomplete ha yaara
Roux m heat bhi include hoti h

[kartiknakra]

Sir can you help me
I am in 11th class
I want to become a chef as my hobby is also cooking food
I have a business of street food in my city too
Please tell me what i should do!🙏