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...
Italian cuisine
Italy
For most of us, the thought of Italian cuisine conjures images of lasagna or spaghetti with tomato sauce, but this is only a tiny...
Icing & Toppings
Icings
Icings or frostings are sweet coatings for cakes and other baked goods. Icings have three main functions:-
They improve the keeping qualities of the cake...
British Cuisine Everything you’ll ever need
The food of United Kingdom (UK) is also termed as British Cuisine. Though this food is quite popular in the UK, it has not...
Cocoa butter, White Chocolate and its applications
Cocoa Butter
Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals.Cocoa...
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...
Types of Frozen desserts and classification
What is Frozen Desserts and various types of frozen desserts ?
Frozen dessert is a dessert made by freezing liquids, semi-solids, and sometimes even solids. ... Per Indian regulations, ice...
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...
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...
