Home Bsc Semester 6 Bsc Food Production sem 6

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.

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...

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...

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...

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...

Yield Management: Kitchen Production Management

Yield in culinary terms refers to how much you will have a finished or processed product. Professional recipes should always state a...

Forecasting & Budgeting: Kitchen Production Management

Forecasting & Budgeting: Kitchen Production Management This content is to be customised in kitchen context.

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,...

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.

Kitchen Organisation

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