Advantages and Disadvantages of Russian Service

The advantages of Russian service are that only one server is needed and that this service is as elegant as French service, yet faster and less expensive. No extra space is needed for special equipment, such as the gu´eridon. The disadvantages of Russian service are the large investment in silver serviceware and the number of platters needed, especially when every guest in a party orders a different selection. For this reason, Russian service is particularly useful at banquets where every guest receives the same food selection. Another disadvantage is that the last guest served at the table must be served from the less well-displayed food remaining.

Asa System Yeganeh Company

Asa System Yeganeh Company has started its activity since 2008 and focused on consulting, providing, educating and implementing integrated software in the area of hoteling and tourism industry.  The software was successfully implemented in one of the hotels in Mashhad in 2008. Asa System Company established cooperation with a company called Iran Tourism Development Company focusing on the implementation of integrated software in hotels covered by that company including Laleh International Hotels in Tehran, Laleh hotels in Chabahar, Sarein, Bisotun Kermanshah, Kandovan and Sabalan Hydrotherapy Complex.  Asa System Company began to program a ‘web-based integrated hoteling software’ in 2002 to adapt itself to the latest technologies of the world and implemented the first version of its web-based hoteling software in one of the hotels in Mashhad.  Asa hoteling software package with more than 35 web-based software subsets is proud to hold the first position among all Iranian web-based Contact  Hoteldari_ir  Hoteldari.ir  Hoteldari.ir  Info@Hoteldari.ir  05138655779

AAC Specialist center, Software Provider Applications

The center of its activities in 1379 began managing Ali Farahbod on the computer.At first, the center of Dos and Windows operating systems was limited programming The growth of IT knowledge in Iran, we were forced to increase their activity so that we can maintain our place in the world of IT, Therefore, using our experience and knowledge engineers to recruit university graduates to expand the scope of its activities to the extent that today we our activities in various fields. Contact  IranAAC  IranAAC  IranAAC  AACIR.com  Info@aacir.com  02188800121

The introduction of César Ritz hotel colleges in Switzerland

The closing ceremony for the training course for Khorasan Razavi tourism activists

Allegations by the defendant about the distribution of infected meat in Mashhad

Introducing the WorldMate Hotel Application

The long line of fans of Xavi Hernández in the Spinas Palace Hotel

The moment of an explosion in a hotel in Shandong, China

TIRAMISU CAKE

This easy tiramisu cake is made of a tender vanilla cake soaked with coffee syrup, topped with creamy mascarpone frosting, and dusted with cocoa powder. Just like classic tiramisu in cake form! What Is Tiramisu? This Italian dessert loosely translates to a “pick me up” and falls somewhere between a pudding and a trifle. Layers of whipped pudding known as zabaglione are layered with coffee and liqueur-soaked lady fingers. Then the whole dish is topped with cocoa powder or shaved chocolate. The history and invention of tiramisu is quite disputed, with some Italians claiming it to be a rustic heritage dish and others saying it could only have been invented by an Italian pastry chef. It became popular in the U.S. in the 1980s where it remains popular as a “restaurant only” type dessert. Tiramisu at home requires a bit of work (mostly in making a zabaglione from whipped eggs), but since making this dish at home means you can dial in the flavors exactly as you like them, the efforts are well worth it. As your fork swipes through a serving you’ll find that the lady fingers are miraculously tender, holding together a light-as-air pudding. Each bite is rich and creamy with a balanced sweetness and just a little boozy with coffee and cocoa’s bitterness for a dessert that keeps you coming back for more after each bite.

Cupcake

A cupcake is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. As with larger cakes, icing and other cake decorations such as fruit and candy may be applied. A standard cupcake uses the same basic ingredients as standard-sized cakes: butter, sugar, eggs, and flour. Nearly any recipe that is suitable for a layer cake can be used to bake cupcakes. The cake batter used for cupcakes may be flavored or have other ingredients stirred in, such as raisins, berries, nuts, or chocolate chips. Because their small size is more efficient for heat conduction, cupcakes bake much faster than a normal layered cake. During baking, the volume of the batter initially increases due to the production of carbon dioxide, then decreases upon cooling due to the release of leavening gases. Cupcakes may be topped with frosting or other cake decorations. They may be filled with frosting, fruit, or pastry cream. For bakers making a small number of filled cupcakes, this is usually accomplished by using a spoon or knife to scoop a small hole in the top of the cupcake. Another method is to just insert the pastry bag in the middle of the cupcake. In commercial bakeries, the filling may be injected using a syringe. Elaborately decorated cupcakes may be made for special occasions.

Ice Cream Cake

An ice cream cake is ice cream in the shape of a cake with layers of sponge cake or cookie crumble in between. A popular form is a three-layer cake, with a layer of ice cream between two layers of cake. In a typical assembly, the cake component is baked in the normal way, cut to shape if necessary, and then frozen. Ice cream is shaped in a mold as appropriate, and these components are then assembled while frozen. Whipped cream is often used for frosting, as a compliment to the two other textures, and because many typical frostings will not adhere successfully to frozen cake. The whole cake is then kept frozen until prior to serving, when it is allowed to thaw until it can be easily sliced but not so much as to melt the ice cream.