Food production notes 1st year 1sem

CHEF DE CUISINE (EXECUTIVE CHEF) The Chef de Cuisine in the large establishment is much more a departmental manager than a working craftsman. He is selected for...

Safety Procedure in Handling Equipment • Kitchen work usually considered safe in comparison with industrial jobs.• Minor injuries from cuts and burns are very common.•...

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...

Cooking methods are divided into three categories: Dry-heat method, Moist-heat method, Combination cooking method. Dry-Heat Method: Dry-heat method consists: GrillingRoastingSpit roastingBakingDeep fryingShallow fryingBarbecuingMicrowave Moist-Heat Cooking Method Moist-heat method consists: BoilingBlanchingParboilingPoachingSteamingPressure...

The term roasting is given to three different techniques of cooking. In all cases, the term refers to a dry method of cooking involving...

Grilling is a fast, dry method of cooking that uses the intense heat radiated by an electrical element, gas flame, or glowing charcoal. The...

Frying is a quick method of cooking food in hot oil or fat but requires care and attention to produce satisfactory results. Frying gives...

Baking is a dry method of cooking in an oven. The texture, surface, volume of baked goods are modified by steam. This is produced...

The cooking process known as broiling consists in exposing directly to the source of heat the food that is to be cooked; that is,...

Poaching is a moist method of cooking in which food is placed in liquid which is brought to and maintained at, a temperature just...