Food production notes 1st year 1sem

This IHM Notes page contains  food production notes 1st year. If you’re looking for particular subject please choose the subject form the menu in courses. For Section Wise click here

types of soup

Classification of Soup with Digram

What is Soup? In a short way Soup is mainly a liquid food, made by cooking meat, vegetables etc. In water which is served warm...

Basic Recipes of Consommé with 10 Garnishes

What is consommé? The consommé comes from the word ‘consummate’ which means to bring to complete or perfect. It is a clear soup which is prepared from...
personal hygiene in kitchen

Personal hygiene in Kitchen

Personal hygiene in Kitchen Most of the food-borne disease is caused by bacteria, spread by food workers or handlers. Hence the first step in preventing...

Cutlery : F & B Service Equipment

Cutlery cutlery implies implements used for cutting and eating food. It includes knife, fork and spoon. There are different types of knives,...

Techniques used in pre-preparation

 Techniques used in pre-preparation: Raw materials used in food production are mostly natural products. They are available in various shapes and weights. For example, no...

Classification of sauces

CLASSIFICATION OF SAUCE Sauces may be classified in several ways.  Here is one system. By serving temperature warm or coldBy flavor: blandness or piquancyBy acidityBy sweetnessBy...

Origin of Modern Cookery

A HISTORY OF MODERN FOOD SERVICE The value of history is that it helps us understand the present and the future. In foodservice, knowledge of...
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Syllabus Wise Reading Food production 1st sem

Links Will Be updated soon! Stay Tuned S.No.TopicHoursWeight age01INTRODUCTION TO COOKERY   01 INTRODUCTION TO COOKERYA. Levels of skills and experiencesB. Attitudes and behavior in the kitchenC. Personal hygieneD. Uniforms...
equip

F & B Service Equipments: Flatware and Hollowware

Flatwares Flatwares are any equipment that is used to cut or pick food and has a flat surface. The purpose of these types of equipment...

Duties and responsibilities of various chefs

DUTIES AND RESPONSIBILITIES OF SOUS CHEF Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.Assists Executive Chef with...