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...