Food production notes 1st year 1sem

Duties and responsibilities of various chefs

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...

Salads & salad Dressings

SALAD  WHAT IS A SALAD?  . Some of the definitions which best describe a SALAD are: A dish of raw leafy green vegetables often tossed with pieces...

SHORTENING (FATS AND OILS)

Fats and oils appear as creamy or fluid substances. The main difference between them is the melting point. When fat is heated it will...

Pigments and colour changes

Pigments and colour changes Pigments: four pigments are in the vegetables: Chlorophyll: it is present in all green coloured vegetables such as cabbage, spinach, green beans, broccoli, peas...

Methods Of Cooking Food

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...
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