Some picture of nifso

here is some event of this cooking school u can see here,
some picture are from nifso party n some photo are student learning there.

bakary carving at Nifso

u can see the doughnut carving in the picture. this all kind of bakary carving you can learn in Nifso we will help you to know this kind of knowledge.

Bakary at Nifso

All About Baking provides a broad overview of ingredients and processes related to the modern wholesale baking industry for the people who serve it. All About Baking immerses participants in a week where they make—and sample—a variety of popular bakery foods.

Participants spend four afternoons in AIB’s well-equipped baking labs where they produce pan and hearth breads, flour tortillas, batter cakes, cinnamon rolls, coffee cakes, cake donuts, and yeast-raised doughnuts using the same ingredients and methods common in bakeries.

The seminar increases awareness of the baking industry for the people who provide it service, equipment, and ingredients to develop an appreciation of the baker’s job and problems, while teaching the industry’s vocabulary by sight, smell, and touch.

The seminar can also serve as a perfect orientation into the science and art of baking.

You'll learn to:
Understand the basic function of ingredients, including their effects and purpose.
Identify the key production steps of breads, cakes, sweet goods, donuts, and flour tortillas.
Recognize key pieces of equipment used in baking processes and understand their roles in the process.
Discover the complexity involved with bringing ingredients and processes together to make baked products.
Express awareness of some challenges facing bakers in the production of their products.
Who should attend?
Those with roles in:

Research & Development
Quality Assurance
Non-production employees such as accounting, sales or support staff
Technical Sales/Services
Engineering
Who work for:
Ingredient Supplies
Equipment manufacturers
Baking companies
Or those who are taking on new roles and responsibilities in the field of baking and want to gain understanding on the key ingredients and processes needed to make baked foods.

Bakay at nifso
nifso provide the service bakery class for intrested students. we teach all about baking method and all about baking food recipies thats why profesnal baking can starts from here for bakery intrested students.

About National institute of food study nand operation

Nifso is the one of the great cooking institute. this istitude provides all kinds of knowledge for deserving students in hotel mgmt sector thats why we all want to request you all to visit nifso at dhumbarahi kathmandu. then you can see the truth of our telling things. we proudct cooks, waiters, barman, housekipper, n all types of man power in hotel line. our institute is running from last 10 years. and many many student are being satisfid with us. visit once.........

Nifso aniversari picture

Nepal Food

The food of Nepal is as diverse as the country itself. The Nepalese recipes are quick to cook and good to eat. Nepalese food is famous for its nutrition level and tempting taste. Whilst Nepalese cuisine is somewhat basic, it certainly does not lack in flavor, making extensive use of spices and flavorings such as ginger, garlic, coriander, pepper, cumin, chilies, cilantro, mustard oil, ghee and occasionally yak butter. Come let us savour some of the famous dishes of Nepal.
Eating Habits
Main Meal
In most part of country, especially rice-growing areas, Dal Bhat (pulses and rice) is the staple food of Nepalese, that is eaten twice a day.
Snacking
Snacks such as bread, chura (beaten rice), roti (flat bread), curried vegetables, milked tea and other snacks are also generally eaten in between the two big meals.
Famous Nepalese Cuisine
Gundrook- Dheedo Equally popular among Nepali people and foreign tourists, Gundrook-Dheedo is a sugar-free dish made of wheat, maize and dried green vegetable. The food is high on nutrition level and satisfies the taste buds as well.
Alu Tama
Aloo Tama (Alu Tama) simply means 'Potato Bamboo Shoots'. It is a unique and classic Nepali curry flavor dish. It is unique in the sense that it is unlike any other Indian or South Asian curry since they rarely use bamboo shoots. Similarly, unlike other East Asian cuisine such as Chinese that uses Bamboo shoots but do not use curry spices.
Vegetable Pulao
(Fried Nepali Rice)Vegetable Pulao is one of the popular ways rice is served during the parties and events in the Nepalese household. It has flavor of turmeric and cumin to it. The rice is particularly famous among tourists who prefer eating it with curd and Manchurian.
Masu
Masu is spiced or curried meat (usually chicken, mutton, buffalo or pork) with gravy. Served with rice, it is a main course dish, very popular in Nepal.
Vegetable Thukpa
(Egg Noodles)This is a seasonal dish. Tibetan Vegetable Thukpa is one of the main food. During Tibetan new year celebration 'Losar'the dish is a part of celebration and tradition for the Nepalese.
Chatamari Regarded as Newari pizza, Chatamari is a flat bread made from rice flour with or without toppings (meat, vegetables, eggs, sugar). It is highly savoured by the tourists who consider it as a good and healthy substitute to pizza.
Drinks
Tongba
A special Limbu culture drink, Tongba is homemade wine. Fermented millet seeds are put in a wooden or plastic mug which is filled with hot water. One sips through a bamboo straw as more hot water is added which makes Tongba go down easily with greater impact and taste. Many consume this drink during winter season, and is also a favorite drink among the tourists.
Rakshi
Rakshi
is a millet-based distilled alcoholic drink It is traditionally an important requirement at a lot of religious rituals and social events, perhaps because it is not only an alcoholic drink but also because of its antiseptic qualities. It is a strong drink, and is often brewed at home.Apart from its traditional food the country offers a wide range of Chinese and Japanese fast foods like momos and macaroni. There are many food outlets in the city which provide the traveler with excellent cooking. The food in Nepal is delicious and is available at a very reasonable price to the tourist so that they could fully enjoy the mouth watering traditional recipes of the region.

how to make chicken manchurian

Ingredients

• 4 Chicken Thighs (chopped)
• 1 tsp Soya Sauce
• 1 small Onion (finely chopped)
• 2 tbsp Corn Flour • 1/4 cup All Purpose Flour
• 8 Garlic Pods (finely chopped)
• 8 Green Chillies (finely chopped)
4 tsp Refined Oil • Salt to taste
• 1 tsp Tomato Ketchup (optional)
How to make chicken manchurian

•Smear salt and marinate chicken for an hour.
•Make a batter of all purpose flour and cornflour in a bowl. Soak the chicken pieces into it.
•Deep fry the chicken pieces and keep them aside.
•Heat oil in a pan and add garlic, onion and green chillies and fry till brown and crispy.
•Now add chilli powder, salt to taste, deep-fried chicken pieces, tomato ketchup and Soya sauce.
•Cook at high flame (may be for 7-8 minutes) till the chicken turns soft and absorbs ketchup and Soya sauce.
•Add water while stirring, if necessary.Chicken Manchurian is ready to be served.

WONTON SOUP

1 beaten egg1/4 c. finely chopped onion1/4 c. finely chopped water chestnuts1 tbsp. soy sauce2 tsp. grated fresh ginger root1/2 tsp. sugar1/2 tsp. salt1/8 tsp. pepper1/2 lb. ground pork1 (4 1/2 oz.) can shrimp, drained40 wonton skins8 c. water
For filling, combine all ingredients except wonton skins and water. Position wonton skin with one point towards you. Spoon 1 rounded teaspoon of filling just below center of skin. Fold bottom point of skin over the filling. Roll up skin and filling, leaving 1 inch at the top of skin. Moisten the right-hand corner with water. Grasp the two lower corners of triangle; bring these towards you below the filling. Overlap the left over the right corner, press and seal. Use 20 wontons in soup. Wrap and freeze remaining.
Bring 8 cups water to boil. Drop wontons one at a time. Simmer, uncovered about 3 minutes. Remove and rinse; drain.
SOUP:

6 c. chicken broth1 c. coarsely shredded Chinese cabbage1 c. thinly sliced mushrooms1 (6 oz.) pkg. frozen pea pods, thawed and halved lengthwise1/2 c. thinly sliced bamboo shoots4 green onions, bias-sliced, 1 1/2 inch
In large saucepan bring chicken broth to boiling. Add vegetables (not onions) and wontons. Simmer uncovered, 4-5 minutes. Stir in green onion. Ladle soup into individual serving bowls.
Serves 6-8.

egg drop soup.

The basic recipe for Egg Drop Soup (also called Egg Flower Soup) is very simple; I've included a few variations below. For more tips on how to make the soup, see Cooking Tips for Egg Drop Soup. Serves 3 to 4. Traditionally, the broth for Egg Drop Soup is rather bland, allowing the egg flavor to stand out. I've added white pepper for extra bite, but you can leave it out if desired, or substitute 1/2 teaspoon sugar.
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:
4 cups chicken broth or stock
2 eggs, lightly beaten
1 -2 green onions, minced
1/4 teaspoon white pepper
Salt to taste
A few drops of sesame oil (optional)
Preparation:In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form. Garnish with green onion and serve.Nutritional Breakdown - 4 servingsEach serving contains: Calories 81, 2 g Carbohydrates, 8 g Protein, 4 g Total Fat, 1 g Saturated Fat, 106 mg Cholesterol, trace Fibre, 866 mg SodiumEgg Drop Soup VariationsThese would be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg.**1/2 cup frozen peas.**If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.Egg Drop Soup is frequently thickened with cornstarch in restaurants. To add a cornstarch thickener, mix 2 - 3 tablespoons of cornstarch with 1/2 cup water. Just before adding the beaten egg, stir in the cornstarch/water mixture, remove the soup from the heat, and then add the beaten egg.If you like this recipe, you might want to try Tomato Egg Drop Soup, made with tomato and seasonings, or West Lake Beef Egg Drop Soup, a variation of basic Egg Drop Soup made with ground beef.

Hot and Sour Soup

Hot and sour soup is reputed to be good for colds. To increase the health benefits, feel free to add 2 or 3 teaspoons of finely chopped ginger.For a vegetarian version of Hot and Sour Soup, leave out the pork.
serving 4 person
Ingredients:
1 cake tofu (fresh, if possible)
2 ounces pork tenderloin
Marinade:
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon tapioca starch (or cornstarch)
Other:
1/2 cup bamboo shoots
2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus
(or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)
1 small handful dried lily buds
6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
1 teaspoon salt, or to taste
1 teaspoon granulated sugar
2 tablespoons soy sauce
2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar
1 teaspoon sesame oil
1 Tbsp cornstarch dissolved in 1/4 cup water
1 egg, beaten
1 green onion, finely chopped
White pepper to taste (no more than 1 tablespoon)
Hot chili oil, to taste, optional
Preparation:
Hot and Sour Soup Directions:Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices. To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)To reconstitute the dried lily buds, soak in hot water for 20 minutes or until softened. Cut off the hard ends.Bring the water to a boil. When it is boiling, add the bamboo shoots, fungus or mushrooms, and the lily buds. Stir. Add the tofu. Bring back to a boil and add the marinated pork.Stir in the salt, sugar, soy sauce and vinegar and sesame oil.Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar). Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove. Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)*Adjust the ratio of water to chicken stock as desired.

egg fried rice

Vegetable and Egg Fried Rice

Ingredients
2 onions, chopped 2 carrots, grated 1 bunch broccoli, chopped 3 cloves garlic, finely chopped 6 egg, beaten 4 cups cooked rice 2 tbsp. oil 2 tbsp. soy sauce
Prepare the vegetables and garlic and set aside. In a large frying pan, heat 1 tbsp. of oil, add the egg and cook as a thin omelette. Remove from heat, cut into 1/4 inch strips and set aside. Wipe the pan clean. Add the remaining tbsp. of oil and heat. Add garlic and onion, fry for 2-3 minutes stirring constantly. Add the carrots and broccoli and stir fry for another 3 minutes. Add the rice and continue stir frying until heated through. Add 1-2 tsp. water if mixture gets too dry. Add the egg and sprinkle with the soy sauce, toss, and add salt and pepper to taste.
Serves 4-5 people.

American fried rice

American fried rice (ข้าวผัดอเมริกัน, Khao pad Amerigan, also Nasi Goreng John American) is a Thai/Malay fried rice dish with "American" side ingredients like fried chicken, ham, hot dogs, raisins, ketchup, and croutons.
Many Thais erroneously think it comes from America because of the name given to it by their own people, with many Americans completely bewildered as to what it is. Other ingredients like pineapple are optional. Since it's a Thai creation in Vietnam war era for USMC and USAF officers in Thailand, it previously could only be found in Thailand and not Thai restaurants in the West. With the recent proliferation of Thai restaurants, American fried rice is now appearing on Thai restaurant menus in the U.S. (see Fried Rice Restaurant link below).
In Malaysia, their counterpart of American fried rice, Nasi Goreng John American or USA fried rice, features roughly the same ingredients such as chicken ham, chicken hot dogs (never with pork as its Muslim) and often with choice of ketchup or chili sauce.

Controversy
Recently a more diverse selection of ingredients have appeared on select restaurant menus throughout Thailand's metropolitan area so as to more accurately reflect the American palate. Some of these additions include ranch dressing, cheetos, fried green tomatoes, baked beans, black eyed peas, banana chips, turkey breast, coleslaw, and even Almond Joy or Mounds bars to eat with or on the side (although this is most likely due to Thailand's affinity for the two coconut bars more than the American heritage associated with them). This culinary expansion has led to an intense and sometimes vociferous backlash by so-called American Fried Rice 'traditionalists' who claim that the added ingredients cheapen and ruin the tried-and-true flavors of the original six (baked beans are often included in this list as well), and many top Thai restaurants such as the Bed Supperclub and Celadon have kept and staunchly defended their minimalist American Fried Rice selections to the press, who has thus far reported on the ongoing battle with amused curiosity[citation needed].
Restaurants that include this expanded selection include the renowned Baan Klang Nam and C'yan, although you must ask for the extra ingredient list while dining at the latter.

Thai fried rice

Thai fried rice (Thai: ข้าวผัด IPA: Khao Pad or Khao Phad) is a variety of Fried rice that is prepared in the style of central Thai cuisine. In Thai khao is rice) + pad (of or relating to being stir-fried). One of the ways the dish differs from Chinese fried rice is that it is prepared with Thai Jasmine rice instead of regular long-grain rice. It normally contains a meat (chicken, pork, beef, shrimp, and crab are all common), egg, onions, and tomatoes. Green onions, coriander, and fried garlic are then mixed in. However, each individual place varies as it is a ubiquitous dish. Then seasonings are poured in, including soy sauce, sugar, salt, possibly some chili sauce, and the ubiquitous nam pla (fish sauce). These are stirred in, and then the dish is plated and served with accompaniments like cucumber slices, tomato slices, lime and sprigs of green onion.
Other dishes include Coconut Fried Rice (ข้าวผัดมะพร้าว Khao Pad Maprao), and Pineapple Fried Rice (ข้าวผัดสับปะรด Khao Pad Saparod). Khao Op Saparod is a fancier fried rice pineapple dish with raisins and nuts and almost always comes served inside a cutout pineapple.