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Introduction, Concept of breakfast, Types of breakfast, Food Items of Continental,English, American, Indian, Nepalese Breakfast Menus. Introduction to Breakfast Breakfast, known in French as “Petit-déjeuner” is the first meal of the day, usually consumed in the morning after waking up, usually between 7:00 AM and 10:00 AM. The term “breakfast” literally means “breaking the fast”, […]
Introduction to Fish Fish (Le Poisson) are cold-blooded, gill-breathing aquatic animals belonging to the group Pisces. They live in water, use fins for movement, and do not have true limbs, feet, toes, or fingers. Their streamlined bodies and gills make them perfectly adapted for aquatic life. In culinary terms, fish and shellfish together are called
Fish – Introduction, Classification, Quality, Cuts, Cooking, and Preservation Read More »
Introduction to Offal Offal, also called variety meats, refers to the non-muscular edible parts of the carcasses of animals such as beef, veal, mutton, lamb, and pork. These parts are either consumed directly as food or used in the production of other food products. Offal can be defined as the edible internal organs and non-muscular
Types of Offal – Introduction, Examples, and Uses in Cooking Read More »
Introduction to Pork Pork is the meat obtained from domesticated pigs (Sus scrofa domesticus). It is one of the most widely consumed meats globally and is valued for its flavor, versatility, and fat content. Pigs are omnivorous animals, and improper feeding—such as consumption of garbage or sewage—can make them carriers of disease-causing organisms, including parasites
Pork: Introduction, Quality, Storage, Cuts & Usage | BHM Notes Read More »
Introduction to Lamb Lamb: Meat from young sheep, usually under 12 months of age. Tender, mild flavor, light pink color. Mutton: Meat from mature sheep, usually over 2 years of age. Stronger flavor, darker red color, firmer texture. Widely consumed in many cuisines and valued for roasting, stewing, and grilling. Nutritional Value of Lamb Here’s
Introduction, structure of meat, effect of heat on meat cookery, Processing of wholeanimal (Pre-slaughter, slaughter, Post slaughter), Meat grading (Quality & yield grading) Introduction to Meat Fabrication Meat fabrication refers to the process of breaking down a whole carcass or large primal cuts into smaller, usable, and market-ready portions. It includes cutting, trimming, boning, tying,
Unit 2- Meat Fabrication Read More »
Introuduction to Beef Beef is the culinary name for the meat from bovines, especially domestic cattle. The word “beef” comes from the Old French word “buef”, which originally referred to cow meat. It is one of the main and most widely consumed meats across the Western countries, the Middle East, Australia, Argentina, Europe, the United
This is an updated syllabus / course of Bachelor in Hotel Management (Tribhuwan University) – for third Semester.
TU BHM 3rd Semester New Updated Syllabus – 2024 Read More »