BBA assinment

Parth gandhi (BAICA)

 5 varites of apples

2. Cameo AppleAlthough this apple was discovered in

Washington State in 1987, it's quickly grown in popularity. Juicy,
1. Jonagold Apple lovely red hue with hints of yellow, this
crisp, and sweet with just a touch of tart, the Cameo is thought to
species is a hybrid of the Jonathan and the Golden
come from both the Red and the Yellow Delicious. That explains
Delicious and bears a faint physical resemblance to both.
its shape as well as the somewhat striated look of its red-and-
Like the Golden Delicious, Jonagold is sweet and thin-
yellow skin, which is thicker than the Golden Delicious but
skinned, but it takes from the Jonathan a smooth skin and
thinner than the Red. Try substituting Cameos for Goldens in
tart flavor. Tt is versatile and can be used in any recipe that
baking and cooking recipes. This variety is especially delicious
calls for apples.
when eaten raw.
3. Empire Apple cross between McIntosh and Red Delicious, the
Empire was developed by researchers at the New York State
Agricultural Experiment Station in 1966. It is generally quite
round, with a skin that's bright red with hints of green. The
interior is crisp and creamy white. The Empire is firmer than
the McIntosh, so it makes for a good cooking apple.
4. McIntosh AppleThis apple is the least firm of all the ones
rounded up here. The soft flesh can be described as "creamy"
or "mealy," which makes this variety a good candidate for
eating raw or for applesauce or apple butter, but not
necessarily for baking. If you bake with McIntoshes, use a
thickener to keep the apples from becoming too mushy.
5. Golden Delicious AppleThis all-purpose apple may share part of its name
with the Red Delicious, but the two are not related. These yellow apples are a
bright and cheery. They're soft apples, as well, although not as soft to the
touch as a McIntosh or a Cortland. Thin-skinned, the Golden Delicious
doesn't store well (it can bruise and shrivel), so try to use it as soon as
possible. This apple is ideal for pies, salads, sauces, and freezing.
 5 types of oranges

1 Tangerine 2.Blood or pigmented orange 3.Mandarin orange

Tangerine is a small orange that is sweeter The blood orange consists of two types: the light blood Mandarin orange is a orange that is smaller than a
than a typical orange and it is known for its orange and the deep blood orange. Blood oranges are a regular orange and it is known for its sweet taste.
deep orange skin and is high in vitamin C. natural mutation of C. sinensis. High amounts of
anthocyanin give the entire fruit its deep red hue. In the
blood orange category, varieties of orange fruit include:
Maltese, Moro, Sanguinelli, Scarlet Navel, and Tarocco.
 4.Navel orange 5. Cara Navel Orange
The navel orange is of great commercial import and we know it
well as the most common orange sold at the grocers. Of the Cara Navel Orange is a orange that has a combination of
navels, the most common types are the Cara cara, Bahia, Dream blood orange and navel orange and it is known for it’s
navel, Late Navel, and Washington or California Navel. deep red flesh that has a sweet flavour and is low in
Read more at Gardening Know How: Varieties Of Orange acidic and has a complex flavour with hints of cherry
Fruit: Learn About Different Types Of Oranges  and blackberry.
 5 types of potatoes
1. Russet Potato
Russet Potatoes are most commonly used to prepare light fluffy
mashed potato. They can also be used for hearty soups and stews, or
baked whole or sliced. The delicate flavor and fluffy texture of baked
russets go well with toppings, from vegan cream and chives to spicy
and bold Mediterranean or Latin flavors. It possesses the same
amount of nutrition value as compared to its other variants.
2. White Potato
White potatoes are small to medium-sized with white, slightly creamy flesh.
They are versatile and can be cooked in a variety of healthy ways. A medium
sized white potato has around 130 calories and weighs approximately 5
ounces. It has 2.9 grams of dietary fiber. According to studies, dietary fibre
acts as a laxative and lowers the risk of cardiovascular diseases and Type 2
diabetes. It also has Vitamin A, Vitamin C and Vitamin B6, potassium,
magnesium and iron. It is low on sodium and helps lower blood pressure that
is a consequence of a high sodium diet.
 3.Yukon gold shine 4.Purple potatoes
The velvety flesh and crispy skin of Yukon gold shine when you toss it in a bit of Purple potatoes are excellent for baking or in salads. Its beautiful
high smoking point oil and sea salt, and roast in the oven. It’s also a great color also makes it a great oven-baked potato chip option. Just slice
“smashed” potato option. Boil the potatoes until fully cooked, then drain and thinly into round discs, and lay flat on a lightly oiled baking sheet,
smash the potatoes about half way (not completely mashed) with a wooden and bake at 400 degrees F for about 20 minutes or until slightly
spoon. Then, transfer to a thick bottomed skillet and brown in olive oil until browned and crispy.
crispy in parts.
 5.Red potatoes
Red potatoes are great mix-ins for mashed potatoes, adding its own flavor and medium-
starchy texture. Quarter it and toss it in oil and bake in the oven, or make a potato salad.
Contrary to the popular belief, potato is not fattening but has many benefits important to
achieve weight loss. If cooked the healthy way, potato is a delicious part of a healthy diet!
 5 varites of tomatos

1. Pusa Rohini 2. Pusa Sadabahar

The was first introduced by Indian Agricultural Research Another variety by Indian Agricultural Research Institute,
Institute in the year 2005. The fruits of this variety can stay fresh introduced in 2004. This cultivar produces higher yields of
for longer times. They are medium in size and have smooth thick tomatoes. The fruits are oval in shape and have a shiny skin
skin, red in color. The average yield of this variety is 412 q/ha. with a bright red color.
 4. Grape tomatoes
3. Cherry tomatoes
Grape tomatoes are about half the size of cherry tomatoes. They
Cherry tomatoes are round, bite-sized, and so juicy  that they
don’t contain as much water and have an oblong shape. One grape
may pop when you bite into them.
tomato (8 grams)has only 1 calorie.
One cherry tomato (17 grams) contains only 3 calories and trace
Like cherry tomatoes, grape tomatoes are excellent in salads or
amounts of several vitamins and minerals
eaten alone as a snack. However, they’re likely too small to use on
They’re the perfect size for salads or to eat alone as a snack.
skewers.
They’re also well suited for skewers  and kebabs.
If you don’t care for the juiciness of cherry tomatoes, the grape
variety may be a better choice for you.
 5. Roma tomatoes
Roma tomatoes are larger than cherry and grape tomatoes but not large enough to be used for slicing. Romas are also known as plum
tomatoes.
One Roma tomato (62 grams) contains 11 calories and 1 gram of fiber (2Trusted Source).
They’re naturally sweet and juicy, making them a solid choice for canning or making sauces. They’re likewise popular in salads.
5 varieties of roundfish

2.Meagre
1.Loch Etive Trout
Meagre is farmed in Turkey and France, Meagre is generally
Loch Etive Trout swim in deep, cold, fast-flowing waters of Scotland,
available all year round but can be subject to over-harvesting.
developing a robust muscle structure from the ever-changing
Meagre is commonly used as a replacement for large Sea Bass as it
currents. By swimming in deep water, far from the sea bed, Loch
can be grown to over 4kg in size and is visually and texturally
Etive Trout have a fresh and delicate taste that’s never muddy, an
similar.
aftertaste that’s is often associated with river grown Rainbow Trout.
 3.Cod 4.Mackerel
cod, (genus Gadus), large and economically important marine fish of Mackerel is an important food fish that is consumed worldwide. As an oily
the family Gadidae. The species Gadus morhua is found on both sides fish, it is a rich source of omega-3 fatty acids. The  flesh of mackerel spoils
of the North Atlantic. A cold-water fish, it generally remains near the quickly, especially in the tropics, and can cause scombroid food poisoning.
bottom, ranging from inshore regions to deep waters. It is valued for Accordingly, it should be eaten on the day of capture, unless properly
its edible flesh, the oil of its liver, and other products. refrigerated or cured.
 5. Red Mullet
Red Mullet is a round fish and a highly seasonal species, often caught
as by-catch in the Atlantic ocean. Red Mullet availability varies
throughout the year depending on weather and tides. Red Mullet is
caught by otter trawl or static nets. A 45% yield can be achieved from
Red Mullet.
5 varieties of flatfish
1.Halibu
Halibut are the undisputed king of the bottom, reaching over 8 feet
long and several hundred pounds in weight. The two species of
“true” Halibut are Atlantic and Pacific Halibut. Sadly, Atlantic
Halibut is now endangered, so most of the fish for sale in North
America is Pacific Halibut caught in Alaska.
2. Plaice
Plaice, these are one of the most popular Flatfish to eat in the UK. As
well as the commercial harvest, they’re a favorite among British sea
anglers. The easiest way to identify Plaice is by their signature
orange spots. They also have rounded dorsal fins, and have a clearly
defined head like Flounder.
 3. Turbot
Turbot are the tastiest and most expensive type of Flatfish. So much
so, that they have earned the nickname “King of Fish.” This makes
Turbot a favorite for both commercial and recreational fishers. It
also means that you sometimes find other fish sold as Turbot in less
reputable restaurants.
4. European Flounder.
These guys live all around the Britsh Isles and are a regular target
for anglers and commercial crews alike. Despite this, Flounder stocks
are much healthier than other British Flatfish, making it a good
alternative if you’re looking for sustainable fish.
 5. American Sole
American Sole is a family of fish with small, barely noticeable heads and
their high tolerance for fresh water. They’re a different family to European
Soles, although the most popular ones are named after species in Britain. On
the Pacific Coast, they include English, Petrale, Curlfin, and Pacific Dover
Sole (not the same as European Dover Sole).
5 varieties of Crustaceans
1.crab
Crabs are prepared and eaten as a dish in many different ways all
over the world. Some species are eaten whole, including the shell,
such as soft-shell crab; with other species, just the claws or legs are
eaten. The latter is particularly common for larger crabs, such as
the snow crab.
2.prawns
The Indian prawn is one of the major commercial prawn species of
the world. It is found in the Indo-West Pacific from eastern and
south-eastern Africa, through India, Malaysia and Indonesia to
southern China and northern Australia
 3. Lobster
it is a type of a Crustaceans that has a hard shell on the outside and
the inside it has all its flesh and it can be used in different ways for
cooking.
4.shrimps
Shrimps have long been the favorite seafood dish for people all over
the world and for the right reasons too. Not only can they be
prepared in a wide variety of ways but they also taste beyond
delicious given their soft and juicy meat.
 5.crayfish
Crayfish are eaten all over the world. Like other edible crustaceans, only a small portion of the body of a
crayfish is edible. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is
served.
5 varieties of Molluscs

1. clams 2.
 The flesh of clams which is somewhat tender or chewy in texture People of some cultures eat octopus. The arms and sometimes other
but typically sweet in flavor, is a popular food when steamed, fried body parts are prepared in various ways, often varying by species
or served as an ingredient in chowders and stews and/or geography.
 3.Squid 4. Escargot
Squid is eaten in many cuisines; in English, the culinary
Escargot is the French word for snail. It is also a dish consisting of
name calamari is often used for squid dishes.There are many ways to
cooked land snails. It is often served as an hors d'oeuvre and is
prepare and cook squid. Fried squid is common in the
common in France and India.
Mediterranean.
Scallops is a type of Molluscs which has a shell outside
and inside is flesh which is in a circular form and it can
be used in different ways for cooking and.
10 varieties of lettuce

Arugula Lettuce Butterhead Cress Lettuce

Endive Lettuce is Escarole Lettuce is a
is a type of is a type of
Lettuce which
Lettuce is a a type of lettuce type of lettuce which
lettuce which is large and crisp and
taste earthy type of has a peppery
which is soft and
has a slight bitter it has a slight bitter
with a slightly Lettuce taste. taste.
tart with a bold taste.
which is
pepper kick.
smooth and it
has a texture
of a butter.
Frisee Lettuce is a Iceberg Lettuce is a Romaine Lettuce Stem Lettuce is a type
Little gem
type of lettuce type of lettuce is a type of lettuce of lettuce which has a
Lettuce is a type
which is curled up which is very crisp which has a slight bitter and a nutty
of Lettuce which
and it has a slight and has a refreshing bitter taste. cucumber like taste
is crips and
bitter taste. taste.
sweet.
 10 varieties of baby greens

Kohlrabi greens Bok choy Spinach Broccoli raab Chard

Collards American mustard green Beet greens

Kale Sorrel
12 cuts of vegetables
pigments in veg 5
 5 international tea blends

Earl Grey Citrus Black Tea Hot Cinnamon Spice White Emperor

Lady Betty Black Tea Loose Leaf Tea Tasting Assortment

Blend
 5 international coffee blend

Dunkin Donuts
Folgers coffee Seattle’s best

Green mountain Coffee Peet’s Coffee

 10 Popular chess (hard)

Asiago Comté Cotija

Emmental Grana Padano Gruyère

 Roncal Parmesan

Pecorino Romano Manchego

 10 popular cheese soft

Roquefort Gorgonzola Boursin

Buffalo Buchette Brie

Mozzarella
Camembert Coeur de Chevre

Cottage Cheese Boursault

 10 Popular semi hard cheese

Fourme d'Ambert Queso Chihuahua Colby

Monterey Jack Reblochon Queso Manchego

 Kasseri Comté

Gouda Holland Emmentaler

 10 Blue Veined Cheese

Selles-sur-Cher Danablu Gorgonzola dolce

Cabrales Saint Agur Bleu d'Auvergne

Fourme d'Ambert Stilton

Roquefort Gorgonzola
 French classical egg preparation

soufflé omelette Far Breton crespéou Oeufs cocotte Œuf à la coque

a very light fluffy  A crespéou is a savory  is a French way of Boiled eggs are 
dish made with egg  Far Breton is a Provençal cake made up baking eggs in a eggs, typically
yolks and stiffly  traditional cake of omelettes with herbs water bath in the from a chicken,
beaten egg whites  or dessert from and vegetables stacked oven - you can add cooked with their
soufflé omelette is the Brittany in layers. The dish can other ingredients shells unbroken,
easy and adding air  region in France be eaten cold, as well but ham usually by
to an ordinary sometimes and cheese is one immersion in
omelette makes it accompanied with a of the easiest boiling wate
bigger and more tomato coulis. variations
filling
 French classical egg preparation

mashroom quiche Ile lottante  Basque element, oeufs mollets à

healthy vegetarian as the eggs are la florentine,
The name of this
quiche recipe is as baked on a base of which is softly-
French dessert
simple as it gets. It's a onions, garlic, boiled eggs
means “floating
quiche without the peppers and finished
island.” It consists
fussy crust! It's filled chorizo sausage.   florentine
of soft meringue
with sweet wild The whole thing is style. 
islands set afloat on
mushrooms and topped with
a sea of the
savory Gruyère bubbling cheese,
pourable vanilla
cheese. Enjoy it for and it makes a
custard called
breakfast or brunch, perfect lunch or
crème anglaise.
or serve it with a light supper dish
Traditionally it is
salad for lunch.
garnished with
Julia Levy
caramel sauce and
praline powder. 
 10 French Classical Beef prepsv

2.Entrecôte à la 3.Alouettes sans têtes 4.Gardiane de 5. Tournedos Rossini

1.Tournedos à la
bordelaise is a classic is a traditional French boeuf is a A staple of classic
bordelaise
French dish meat dish. It's made traditional French cuisine,
Tournedos à la
consisting of a with a combination of French dish tournedos Rossini is
bordelaise is a French
seared steak and a thin slices of beef, originating from a dish created in
delicacy consisting of
rich, wine-infused prosciutto slices, Camargue. The honor of the
thick and round pan-
sauce. Traditionally, bread crumbs, garlic, dish is made with legendary composer
seared or grilled steaks
entrecôte is a cut shallots, parsley, a combination of (and noted
of beef tenderloin that
from between the paprika, carrots, Camargue beef, gourmand)
are accompanied by a
ribs which roughly celery, leeks, olive oil, garlic, onions, Gioacchino Rossini. 
red wine sauce on the
corresponds to rib, white wine, butter, red wine, bay
side.
ribeye, club, Scotch and tomatoes. leaves, thyme,
fillet, or Delmonico dried orange
cuts. skin, vinegar, salt,
and pepper.
 7.Beef bourguignon 8.Steak au poivre 9.Châteaubriand
6.Steak-frites
is a rich and is a French dish
Simply translated Contrary to
complex stew consisting of a beef
as steak and fries, popular belief,
originating from the steak that is coated
steak-frites is a dish the word
region of Burgundy in crushed
that traces its origins to Châteaubriand
in France. The star of peppercorns and
French and Belgian does not refer
the dish is a robust fried. It is served
national cuisine. only to a cut of
red Burgundy wine, with a sauce that is
which is used to made in the same beef, but to a
soften and tenderize pan that the steak method used to
tough cuts of was cooked in. grill or roast a
Charolais beef thick cut of beef
tenderloin. 
 French Classical Lamb Preps

Clapassade is a traditional French

Translated to weeping leg of lamb roast, the main idea
dish that originated in the region of
behind gigot d'agneau pleureur is that it is simply a roasted
Languedoc-Roussillon in southern
leg of lamb which is cooked in a special way. The meat is
France. This hearty dish can be
placed on a rack over a vessel containing potatoes and
prepared in many different ways,
vegetables, so that every bit of the flavorful meat juice drips
but all of them contain the same
down onto the potatoes and vegetables as they cook, hence
key ingredients: slowly simmered
the weeping or crying in the name of the dish.
lamb, honey, olives, and star anise.
 10 French Classical Potato Preps

Pommes fondantes Pommes Anna Baeckeoffe

Pommes fondantes is a Baeckeoffe is a one-pot Truffade Aligot
Pommes Anna is a Truffade is a thick Aligot is a French dish
traditional side dish minimalist, yet dish from the French
originating from France region of Alsace potato and cheese which incorporates
challenging French pancake, a specialty of mashed potatoes,
and a technique of potato dish consisting containing vegetables,
cooking new potatoes. the French Auvergne melted cheese, cream,
of peeled, thinly sliced potatoes, wine, and three region. The cheeses and crushed garlic.
The potatoes are well- potatoes and butter. types of marinated meat -
scraped, washed, and pork, beef, and lamb. The used in the dish must
The dish is typically always be mild, such
dried, and then seasoned only with name of this typical
browned in butter, peasant's dish is literally as Gruyére, or Tomme
salt and pepper. fraiche de Cantal
either whole, or with translated to baker's
the ends cut off. They're oven,
roasted in butter and
chicken stock until fully
cooked.
 Gratin Dauphinois Tartiflette
Traditionally One of the best-loved Hachis Parmentier Pommes frites Steak-frites
consumed by dishes of the Alps, Hachis Parmentier is a There are not many Simply translated
peasants in the tartiflette is a mouth- traditional French dish dishes in the world as steak and fries, steak-
historic Dauphiné watering gratinated consisting of mashed that have risen to the frites is a dish that
region in France, potato dish from the and baked potatoes, popularity of pommes traces its origins to
gratin Dauphinois is mountainous region of chopped or minced frites. Originally French and Belgian
a savory dish Savoie in France. It is meat, and sauce invented in Belgium, national cuisine. In this
consisting of thinly made with medium- Lyonnaise. The this simple dish is classic, fries vary from
sliced potatoes, sized potatoes, white combination of these made out of potatoes the hand-cut rustic
crème fraîche, and wine, Reblochon ingredients is then that are cut into potato wedges to thin,
butter baked in a cheese, onions, smoked traditionally placed lengthwise strips and factory-produced types.
shallow earthenware salt pork (lardons into potato shells and deep-fried in hot oil. 
fumés), and often baked. 
cooking vessel.
crème fraîche.
 10 French Classical chicken Preps

Casserole a la French Onion French Mustard Chicken  Chicken Cordon Bleu  Crispy Skillet Chicken
Normande  Chicken “More mustard” is all but a If comfort food were
Bacon, apples, sautéed French onion soup is motto when it comes to designed in a lab to be
shallots, and a little one of the most iconic cooking chicken in the the most comforting, it
fresh thyme bring the dishes around, and French style, and this would come out like
classic flavors of somehow, slow-cooker dish takes chicken cordon bleu:
Normandy into this improbably, this that to heart, adding both breading on the
chicken casserole. version — adding grainy and smooth Dijon outside, creamy sauce
chicken thighs and mustards to the classic over top, and cheesy
mustard — manages base of white wine, ham inside.
to leave the best parts shallots, and cream
intact while creating a
wholly different dish
Creamy Champagne Chicken  Roasted Chicken Thighs  Lemon Garlic Chicken  Slow Cooker Coq au Vin
Silky sauces and perfectly Roasted chicken is good, same garlicky classic from the annals of
cooked chicken complement but roasting the thighs goodness, adds some French chicken dishes, but this
each other’s textures in a way alone gives you all the best lemon, and shows how time turned into an easy slow
that makes for a stellar dish.  parts without having to great the thigh — cooker, set-it-and-forget-it
share or settle for breast minus the skin and recipe.
meat. bone — can hold
moisture through a
high-heat trip to the
grill.
 10 French Classical Fish Preps

Merlu koskera Sole à la Normande Meunière Bourride

Sole meunière Matelote Cotriade Saumon à l'oseille

 French Classical Shell Fish Preps

Moules farcies Moules à la marinière

Moules farcies is a French dish in which mussels are Moules à la marinière is a classic French dish that consists
stuffed and baked or grilled. The dish is prepared with of mussels cooked in cider or wine-based sauces. The dish is
mussels, butter, parsley, garlic, shallots, black pepper, typically made with shallots, garlic, and herbs such as
nutmeg, parmesan cheese, and breadcrumbs. The parsley, thyme, and bay leaves, which are sweated in some
butter is combined with garlic, shallots, nutmeg, and butter before being combined with white wine or cider.
pepper.
 French Classical Consommes

Consommé Soupe à l’oignon Tourin Soupe à l'ail

Bisque Garbure Soupe de poisson à la rouille

Vichyssoise
 10 classic red wine

Château Lafite Rothschild Domaine de la Romanée-Conti Domaine Etienne Guigal 

Giuseppe Quintarelli Masseto

Sierra Cantabria
Screaming Eagle Cabernet Sauvignon Penfolds Block 42 Kalimna Cabernet

Weingut Huber Bodegas Catena Zapata 

 10 classical pork preps

Lacón con grelos Odojak na ražnju Vietnamese Caramelized Pork Belly

Poc chuc Međimursko meso 'z tiblice

Pork Satay(Sate babi) Schab faszerowany
Inihaw na liempo

Šunka u kruhu Pihtije

 10 Classical International Breads

Bagel, Poland Crumpet, UK Focaccia, USA

 French Baguette, France Injera, Ethopia

Paratha, India Pita Bread, Middle East Quick Bread, USA

Rugbrod, Denmark Tortilla, Mexico

 10 international desserts

Cream Brulee (FRANCE) Mochi ( JAPAN) Apple Pie

Nanaimo Bar (CANADA)   Gulab Jamun (INDIA) 

 Pakhlava (TURKEY) Kardinalschnitten (AUSTRIA) Dadar Gulung (INDONESIA)

Poffertjes (NETHERLANDS) Kremes (HUNGARY)