food production

Russian salad( Salade Russe) ( Salade de legumes) (vegetable Salade) Ingredients Peas (shelled) 200gms Carrots (diced), peeled 250gms French beans (stringed and cut) 250gms Turnip (peeled and cubed), boiled 100gms Mayonnaise sauce200ml  vinaigrette 1 tbsp 1 Tbsp Salt 1 Tbsp Black pepper, powdered 1 Tbsp Mustard powder Method of preparation 1.        Boil or steam the chopped vegetables, to bite like consistency, drain and chill. 2.        When cool, mix the vinaigrette and mayonnaise sauce, salt, and black pepper and mustard powder. 3.        Chill and serve.   Salade  de chou cru Ingredients Cabbage 250gms Onion 100gms Capsicum 100gms Salad oil 30ml Vinegar/ lemon juice 10ml Carrot for garnish Mustard powder  a pinch Salt and pepper to taste Lettuce 4nos Method of preparations 1.        Shred cabbage finely. Remove seeds from capsicu...

Indian Cuisine India is a home to a wide variety of foods from the different regions of the country. The country’s geographically and cultural differences and its variety in local produce, traditions’, temperament and eating habits are the various factors that are responsible for this diversity in its cuisine.   In Indian tradition food is placed next to God and that is the reason why food forms a main part of ceremonies and religious celebrations.   Indian food   has an impression of being spicy and hot, but Indians know that this is far from true. The cuisine of many states form a region has common preparation styles and thus, the flavour profiles of neighbouring states are similar. Philosophy of Indian food Ayurveda classifies Indian food into the following six taste. 1.       Sweet 2.       Salty 3.       Pungent 4.       Bitter 5.  ...