by Senthil Kumar | Feb 14, 2021 | Department of Hotel Management and Catering Technology, Guest Lectures, Workshops and Events
The aim of organizing the webinar is to educate the students about significance of Superfoods in our diet and its benefits contributing to our good health. This shall enable one to make better food choices and dietary habits. The various superfoods that are required... 
by Senthil Kumar | Jan 31, 2021 | Department of Hotel Management and Catering Technology, Guest Lectures, Workshops and Events
Snacks can fit into a healthy eating plan and can also be an energy booster between meals, if they’re planned and chosen right. Making a best option with the reference from MyPlate food groups can help increase variety, reduce sources of empty calories and added... 
by admin | May 26, 2020 | Department of Culinary Arts, Department of Hotel Management and Catering Technology
Zucchini deserves our apology We’ve called it bland, watery, mushy, slimy, worthless. We’ve said that the only good thing about it is that it’s abundant and cheap—always around but never what you want. Sorry, zucchini. It’s not you—well, it kind of is you—it’s mostly... 
by admin | May 26, 2020 | Department of Culinary Arts, Department of Hotel Management and Catering Technology
Onion – TT & IFCA White? Yellow? Red? Which type of onion is the right one to use for what? Allow us to explain. We love the fact that there are different types of onions out there because each has its own special qualities a distinct onion personality, if... 
by admin | May 26, 2020 | Department of Culinary Arts, Department of Hotel Management and Catering Technology
Frozen Food TT & IFCA When it comes to cooking, it may feel like there are a lot of rules to follow, bad kitchen habits you need to stop and tricks you should use to make the most satisfying dishes. How to prep food to freeze? To properly freeze food, place it in... 
by admin | May 26, 2020 | Department of Hotel Management and Catering Technology
Photographer George Steinmetz spent nearly a year traveling to capture that system, in all its scope, grandeur and dizzying scale. His photographs are all the more remarkable for the fact that so few large food producers are willing to open themselves to this sort of...