Latest event
2020-05-09T12:20:00
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The registration for the Club Activity Room ends
The Connoisseur Club with the tagline ‘Gourmets Rendezvous’ is meant for the budding chefs of the BHM programme, to hone their skills in Food Production department.
The blog
The aim of the blog is to inculcate the young aspirants, an ability to research and share knowledge at different levels of the food production repertoire. The blog will be a source of reference to the students and faculties on various food production topics.
Highlights
Recent Articles by students:
- Sandwichsandwich is a food item commonly consisting of two or more slices of bread, with one or more fillings between …
- Washed Rind Cheese“washed rind” is a phrase that can be used to describe any cheese with a brine-washed (or moistened) rind. Adding …
- Mulled CiderMulled cider is a hot or warm drink, typically made from apple juice or cider, and is most popular during …
- MochaThe Mocha coffee bean is a variety of coffee bean originally from Mocha, Yemen. It is harvested from the coffee-plant …
- Macadamia NutMacadamia is a genus of four species of trees indigenous to Australia, and constituting part of the plant family Proteaceae. …
- CandyCandy, also called confectionery, sweet food product. The application of the terms candy and confectionery varies among English-speaking countries. In …
- Toad-in-the-HoleToad in the hole or Sausage Toad is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually …
- Steak and kidney pieSteak and kidney pie, a traditional British dish consisting of diced steak, onion, and kidney—typically from a lamb or pig—cooked …
- GingerbreadGingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg or cinnamon and sweetened with …
- Shepherd’s PieShepherd’s pie or cottage pie is a meat pie with a crust or topping of mashed potato.The recipe has many …
Upcoming Events
Events of 2019
Activities of the club
| Event | Description | Type |
|---|---|---|
| Hors d’ oeuvre | The starter making Competition | Individual event |
| Ethnic Cuisine | Regional Cuisine Competition | Team event |
| Payasam | Payasam Making Competition | Team event |
| Gastro Uno | Three course menu competition for senior students & One course menu competition for first year students. | Individual event |
| Boulangere | Bread Making & PPT on bread competition | Team event |
| Connaissance | The annual quiz competition | Preliminary round : Individual event Final Round : Team event |
| La Bataille | Quarterly quiz competition based on articles published in the blog. Organised by the students. | Preliminary round : Individual event Final Round : Team event |
| Le chef creatif | The basket cookery | Team event |
Various activities are conducted by the club during an academic year. Hors d’ oeuvre, Payasam, Gastro Uno, Boulangere, Le chef creatif are the cooking competitions whereas Connaissance and La Bataille are the quiz competitions.
Archives
- March 2020
- February 2020
- January 2020
- December 2019
- November 2019
- October 2019
- September 2019
- August 2019
- July 2019
- June 2019
- May 2019
- April 2019
- March 2019
- February 2019
- January 2019
- December 2018
- November 2018
- October 2018
- August 2018
- July 2018
- June 2018
- May 2018
- April 2018
- March 2018
- February 2018
- January 2018
