Indenting in Quantity Food Kitchen

Indenting The basic fundamental of a food operation is to turn a raw food item into an edible product by applying or extracting heat from...

Fixing of Standards in Production Control

The word “standard” is synonymous with the phrase – “what it should be”. It actually is the base for any control that is to...

Laundry Agents

There are only a few major types of laundry agents there Detergents (Which is a major group)AlkaliBleachesAnti ChlorsSour/Acid AgentFabric ConditionerOptical BrightnerStarch 1. Detergents Strictly speaking, the term...

Spoilage of Different Products

Spoilage of Cereals and Cereal Products The exterior of harvested grains retain some of the natural flora plus contamination from soil, insects & other sources...

Liqueurs, Broad Categories of Liqueurs)

LIQUEUR DEFINITION An alcoholic beverage produced by combining spirits with fruits, herbs and other flavouring elements and containing more than 2.5% by weight of sugar. ORIGIN Latin word- LIQUIFACERE-...

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ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD &...

Organization of Banquet Department

Banquet organization structure             ...

Types of Meringues

There are three types of meringue; their differences lie...

Additives and preservatives used in Ice-cream manufacture

 As ice creams move down the scale from premium,...

Ice Sculptures

Ice Sculptures The Ice sculpture is the highlight of any...