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

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...

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...
Different Sugars

Types of Sugar

Sweeteners and sugarsThe term sugar is used to describe a wide range of compounds that vary in sweetness. Common types of sugars are...

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,...
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Structure of the Catering Industry: A Brief Description

The structure of the catering industry includes both commercial and non-commercial catering establishments. Some of the more popular and common ones are as under: Five...  cache  posts  263085  non alcoholic summer drinks 263085 1531774034846 main.700x0c 229c9b0e6edb4f999d40102ea8aa39b3

Classification of Non Alcoholic Beverages

There are two types of beverages: non-alcoholic and alcoholic beverages. Alcoholic beverages can be further classified into three types: fermented, distilled, cocktails. Also, you can...
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Non Alcoholic Beverages: Tea

TEA Tea is one of the most consumed non-alcoholic aromatic beverages. It is prepared from the leaf bud and top leaves of a tropical evergreen...

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...

French terms related to F & B Service

French terms used in restaurants: EnglishFrenchArmchairFauteuilAshtrayCendrierBar counterComptoirBill folderPique notebillAdditionBottle openerTire bouchonBottleBouteilleBread boatBateau a painButter dishBeurrierButter knifeCouteau de tableCandle standTenant de chandelleCandleChandelleCaviare knifeCouteau a caviarChairChaiseChampagne coolerSeau...
personal hygiene in kitchen

Uniforms & protective clothing

“More of protective clothing than uniform.” The chef’s uniform consists of the following: Toque/Headwear • Keeps the head cool and prevents the hair from falling into...