Types of Meringues
There are three types of meringue; their differences lie in when and how the sugar is added:
French Meringue This uncooked meringue is the one most...
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...
Introduction to Chinese foods
Chinese cooking is probably the biggest techniques of cooking, it has an extended historical past, and is one particular from the Chinese cultural treasures....
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...
History of Chinese Cuisine
History of Chinese Cuisine
China has one of the world’s oldest continuous civilizations. It is thought that some form of organized society began around 2000...
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, the kitchen...
Equipment & utensils: Chinese Cuisine
Using Chinese kitchen equipment is not as terrifying as some people may think. Although some equipment may look rather unusual, these tools help tremendously...
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...
Additives and preservatives used in Ice-cream manufacture
As ice creams move down the scale from premium, getting lower in fat and incorporating more air, ingredients are added to make up for...
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...
