Food Production Sem 2

This IHM Notes page contains food production notes 2nd Sem. If you’re looking for particular subject please choose the subject form the menu in courses. For Syllabus wise click here

Cuts of Fish, Classification of Fish and Cooking of Fish

CLASSICAL CUTS OF FISH Fillet ( Le filet ) : This cuts of fish is a side of a whole fish, cut and obtained after...

Chowder Soup

ChowderIt is a thickened with potatoes and not strained and based on sea-food soups and finishing with milk or cream.Chowder originated from the USA...

Bouillon Soup

Bouillon Bouillon is the French word for broth, this name come from the verb “bouillir”, meaning to boil. Bouillon (/ˈbuːjɒn/) is a Haitiansoup. This name comes...

Meat

MEAT By the word meat we mean the body tissues of animals that can be eaten as food, anything from frog legs to calves brains....

What is Cured Meat ?

What is curing or cured meat? A very ancient technique of preserving mainly pork, certain types of fish by using salt which is sometimes followed...

Veloute Soup

Veloute It is made by preparing blond roux and stock and maybe add vegetables, meat then named accordingly to adding items i.e. chicken veloute, fish...

Garnishes and accompaniments

Garnishes     Croutons              Dices or other shapes made from bread, pastry, toast.    Vegetables          Cut in...

Bisque Soup

Bisque It is shellfish puree soups, thickened with rice or cream. It is passed and garnished with dices of the sea-food. Bisque is a smooth,...

KITCHEN ORGANIZATIONAL AND LAYOUT

KITCHEN ORGANIZATIONAL AND LAYOUT GENERAL KITCHEN LAYOUT Kitchen is a busy place and cross-traffic can really hamper the operation. There are certain factors that one needs...

Laminated pastry

LAMINATED Pastry DoughLaminated dough consists of alternative layers of puff margarine, butter, lard or even oil and soft pliable dough. This is done by...