Food Production · Part 4 · Module 27 Sandwiches — History, 4 Parts, Deck System, Cold & Hot Types, Bread Varieties & Sandwich Rules By Tourism369 · Food Production Operations & Management · UGC NET Paper 2 Named after the Earl of Sandwich. Every layer of filling is called a deck. A club sandwich is…
Food Production · Part 4 · Module 26 Appetizers & Garnishes — Types, Cocktails, Canapés, Hors d’Oeuvres, Garnish Rules & Non-Edible Displays By Tourism369 · Food Production Operations & Management · UGC NET Paper 2 Appetizers stimulate appetite before a meal. Garnish comes from French meaning “to grace.” Every garnish must be edible — no…
Food Production · Part 4 · Module 25 Charcuterie — History, Sausages, Forcemeat Types, Pâté, Terrine, Galantine, Aspic & Chaud-Froid By Tourism369 · Food Production Operations & Management · UGC NET Paper 2 Charcuterie traces back to 1500 BC. The Romans banned sausages — illegal sausage speakeasies flourished. Frankfurters are named after Frankfurt; wieners after…
Food Production · Part 4 · Module 24 Introduction to Indian Sweets — Mithai, Khoya, Chenna, Chasni, Bhog/Prasad & Regional Specialities By Tourism369 · Food Production Operations & Management · UGC NET Paper 2 No Indian celebration is complete without sweets. North India uses khoya; Bengal uses chenna; South India uses rice, jaggery, and coconut….
Cargo Operations & Management · Module 7 Air Cargo Acceptance: Principles, Rules & Hazards Before any box flies, it must be accepted — weighed, packed, rated, documented, and judged ready for the violent physics of flight. “An acceptance clerk at a cargo terminal is part lawyer, part physicist, part detective. Is the airway bill complete?…
Cargo Operations & Management · Module 6 Cargo & Freight Organizations From IATA’s Montreal towers to Mumbai’s customs houses — the alphabet of associations that gives the freight world one voice. “Every industry has its parliament. For air cargo it sits in many cities at once: airline delegates voting in Montreal, forwarders — the self-styled…
Food Production · Part 4 · Module 23 Tandoor — History, Etymology, Types, Clay Construction, Curing, Marination & Preparations By Tourism369 · Food Production Operations & Management · UGC NET Paper 2 The tandoor reaches 480°C — nearly half the temperature of the sun’s surface. In Sanskrit it was called “kandu.” In Punjab, entire villages…
Food Production · Part 4 · Module 22 Regional Indian Cuisine — Kashmiri Wazwan, Punjabi, Awadhi, Hyderabadi, Tamil, Goan & Gujarati By Tourism369 · Food Production Operations & Management · UGC NET Paper 2 India has as many cuisines as it has cultures. Wazwan has 36 courses. Awadhi dum pukht takes 6 hours. Goan vindaloo…
Food Production · Part 4 · Module 21 Basic Masala, Paste & Gravies — 16 Indian Masalas, Marinades, Curry Word Origin & 5 Gravy Types By Tourism369 · Food Production Operations & Management · UGC NET Paper 2 Masala is the soul of Indian cooking. A dish contains no more than 5–6 spices, with 1–2…
Food Production · Part 4 · Module 20 Commodities in the Indian Kitchen — Lentils, Flour, Rice, Oils, Thickeners, Souring & Colouring Agents By Tourism369 · Food Production Operations & Management · UGC NET Paper 2 Basmati is the “Prince of Rices.” Ghee has a high smoke point and keeps without refrigeration. Besan makes kadhi,…
