Food production notes 1st year 1sem

What is Soup? In a short way Soup is mainly a liquid food, made by cooking meat, vegetables etc. In water which is served warm...

What is consommé? The consommé comes from the word ‘consummate’ which means to bring to complete or perfect. It is a clear soup which is prepared from...

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

Personal hygiene in Kitchen Most of the food-borne disease is caused by bacteria, spread by food workers or handlers. Hence the first step in preventing...

 Techniques used in pre-preparation: Raw materials used in food production are mostly natural products. They are available in various shapes and weights. For example, no...

CLASSIFICATION OF SAUCE Sauces may be classified in several ways.  Here is one system. By serving temperature warm or coldBy flavor: blandness or piquancyBy acidityBy sweetnessBy...

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...

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...

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...

DUTIES AND RESPONSIBILITIES OF SOUS CHEF Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.Assists Executive Chef with...