Unit 2: Design and Planning Note
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Unit 3: Chinese, Thai and Japanese Cuisine Note
Important Questions Introduction to Chinese Cuisine Chinese cuisine is one of the oldest and most influential culinary traditions in the world. It has been developed through hundreds of regional traditions, imperial influences, religious practices, and seasonal availability. The cuisine is known for its emphasis on balance in taste, texture, color, and aroma. Staple foods such
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Unit 4: Breakfast
Introduction, Concept of breakfast, Types of breakfast, Food Items of Continental,English, American, Indian, Nepalese Breakfast Menus. Short Important Questions Long Important Questions 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
Fish – Introduction, Classification, Quality, Cuts, Cooking, and Preservation
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
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Types of Offal – Introduction, Examples, and Uses in Cooking
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
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Pork: Introduction, Quality, Storage, Cuts & Usage | BHM Notes
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
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Lamb and Mutton
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
Unit 2- Meat Fabrication
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,
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Beef and Veal
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
TU BHM 3rd Semester New Updated Syllabus – 2024
This is an updated syllabus / course of Bachelor in Hotel Management (Tribhuwan University) – for third Semester.
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