Food production notes 1st year 1sem

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...

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...

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

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

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...

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...

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...

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

“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...