Sunday, April 11, 2021
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Bsc Food Production sem 6

Organoleptic & Sensory Evaluation: Product Research and Development

Organoleptic properties are the aspects of food, water or other substances that an individual experiences via the senses—including taste, sight, smell, and touch. Sensory evaluation is an...

Food Trails: Product Research and Development

Evaluating food by a panel of specialists or consumers for critiquing is termed as a food trial. Food trials can be of different types- Trials while...

Developing new Recipes: Product Research and Development

DEVELOPING NEW RECIPES Eating habits of people have changed around the world. To be on top of the business and to be modern and updated,...

Testing new equipment: Product Research and Development

TESTING NEW EQUIPMENT Any new equipment launched in the market has to be first tested for its performance and efficiency. To do this, the company...

Introduction to Product Research and Development

Let’s first look at what does Product Research & Development means in general then we will look at it in Food Production context:- Research and...

Yield Management: Kitchen Production Management

What is Yield Management ? Yield in culinary terms refers to how much you will have a finished or processed product. Professional recipes should...

Forecasting & Budgeting: Kitchen Production Management

Forecasting & Budgeting: Kitchen Production Management This content is to be customised in kitchen context. Comparison Chart BASIS FOR COMPARISONBUDGETFORECASTMeaningA budget is a financial plan expressed in...

Production Quality & Quantity Control: Kitchen Production Management

The objective of Kitchen Management is to lead, organize and control the means of  Production and service of food.To manage the kitchen, the kitchen...

Allocation of Work – Job Description, Duty Rosters in Kitchen Organisation

Job Description of various roles in kitchen:- For Duty Roaster jump to the end of this post. CHEF DE CUISINE (HEAD CHEF) The Chef de Cuisine in...

Kitchen Organisation

The brigade system was instituted by Escoffier to streamline and simplify work in hotel kitchens. It served to eliminate the chaos and duplication of...