Food and Beverage

Chef course 7: Stocks Sauces & Soups: Foundations of Culinary Arts

Stocks Sauces & Soups: Foundations of Culinary Arts ← Return to Module 6: Culinary Techniques – Foundations of...

The Stories of Alcoholic Beverages: Origins, Categories, Production, Service & Modern Trends

Discover the origins, categories, production, service, and modern trends of alcoholic beverages. A complete guide for hotels, bars...

Cross-Contamination in food safety: Causes, Risks, and Complete Prevention Guide

Cross-contamination in food safety explained with real kitchen examples, risks, and proven prevention methods for chefs, restaurants, and...

How gelatin is made, halal vs non-halal gelatin: Types of Jelly with 3 recipes

what gelatin is,how gelatin is made, halal vs non-halal gelatin, and the science behind jelly, jam, and marmalade...

Correct Thawing of Frozen Meat: Food Safety Rules Every Chef Must Know

In professional kitchens, food safety is not a suggestion—it is a responsibility, a legal requirement, and a professional...

Truffles Guide for Gourmets: 9 Expert Insights on the World’s Most Luxurious Mushrooms

what truffles are, their types, prices, culinary uses, halal considerations, and why they are the world’s most luxurious...