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Suspension

Post author:rajvuniversity
Post published:December 21, 2024
Post category:402 HOTEL LAW Diploma in Hotel Management and Catering Technology Suspension UNIT‐1

Suspension- Suspension refers to a mixture in which solid particles are dispersed in a liquid or gas but are not dissolved. These particles can eventually settle down over time. There…

Refreshing‐aerated non‐aerated

Post author:rajvuniversity
Post published:November 3, 2023
Post category:FOOD AND BEVERAGE SERVICE ‐ I Refreshing‐aerated non‐aerated Syllabus of Diploma in Hotel Management and Catering Technology UNIT V

Refreshing‐aerated non‐aerated- These terms can have different meanings depending on the context. Refreshing: "Refreshing" typically refers to making something feel more invigorating or revitalizing. In the context of beverages, it…

Storage temperatures

Post author:rajvuniversity
Post published:October 9, 2023
Post category:BASIC FOOD PRODUCTION, BAKERY AND CONFECTIONERY Storage temperatures Syllabus of Diploma in Hotel Management and Catering Technology UNIT II

Storage temperatures- Storage temperatures refer to the specific temperature ranges at which various items, such as food, pharmaceuticals, chemicals, and other products, should be stored to ensure their quality, safety,…

Emulsions

Post author:rajvuniversity
Post published:October 5, 2023
Post category:Emulsions FOOD SCIENCE Syllabus of Diploma in Hotel Management and Catering Technology UNIT‐III

Emulsions- Emulsions are a type of colloidal dispersion consisting of two immiscible (unmixable) liquids, typically one being water-based and the other being oil-based, combined to form a stable mixture. In…

Suspension

Refreshing‐aerated non‐aerated

Storage temperatures

Emulsions

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