Posts by Amit Kumar
17
May
Types of Food Additives
The list of Food Additives is longer but we are covering only those which are most common and are in our syllabus. Which are:-
Prese...
17
May
General characteristics of Micro-Organisms based on their occurrence and structure.
General characteristics
1. Bacteria
are minute unicellular plant-like microorganisms. The length of a bacterial cell is about 1um...
17
May
Larder Introduction
Larder, Garde Manger, Cold kitchen
The term Garde Manger originally identified a storage area. Preserved foods such as Hams, sausage...
17
May
Stock Level
STOCK LEVEL
The level at which any item of stock to hold is difficult to determine with the two dangers always present in either run...
17
May
Classification of fruits
Classification of fruits
Fruits can be divided into the following groups:
Tree and Stone Fruits: Include all apples, apricot...
16
May
food production notes sem 5
The links will be updated soon
Topic Hours WeightageLARDERI. LAYOUT & EQUIPMENTA. Introduction of Larder WorkB. DefinitionC. Equ...
16
May
14 Different Cuts of vegetables the Gudiebook
Cuts of vegetables
It is very important for a chef to know the different cuts of vegetables and the types of cuts of vegetables. Thi...
16
May
Air pollution, Noise pollution, Thermal pollution
AIR POLLUTION
Air pollution is contamination of the indoor or outdoor environment by any chemical, physical or biological agen...
16
May
Hierarchy of front office: Front Office Organisational chart with digram
Hierarchy of front office
Wikipedia states that the hotel's reception or hotel front office is where visitors first meet staff...
16
May
Network Software
Network software encompasses a broad range of software used for design, implementation, and operation and monitoring of computer networ...