Tag Archives: Food Production 1st sem
01
Jun
Preparation of stock
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By
Amit Kumar
Many chefs use ratios to help them remember the basic proportion of the ingredients used in stock making.
Bones: 50%
Mirepoix: 10...
30
May
Classical Kitchen Brigade
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By
The Classical Kitchen Brigade
classical kitchen brigade
As you learned earlier in this chapter, one of Escoffier’s important achi...
28
May
Various Consistencies
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By
Various consistencies
Like different textures found in solid foods (which are mentioned above), different ‘consistencies’ are found ...
23
May
French terms related to F & B Service
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By
French terms used in restaurants:
EnglishFrenchArmchairFauteuilAshtrayCendrierBar counterComptoirBill folderPique notebillAdditionBo...
20
May
Classification of sauces
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By
CLASSIFICATION OF SAUCE
Sauces may be classified in several ways. Here is one system.
By serving temperature warm or coldBy...
20
May
Method of Cooking: Frying
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By
Frying is a quick method of cooking food in hot oil or fat but requires care and attention to produce satisfactory results. Frying give...
20
May
Techniques used in pre-preparation
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By
Techniques used in pre-preparation:
Raw materials used in food production are mostly natural products. They are available in v...
19
May
Introduction – classification of vegetable
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By
Vegetables refer to all plants or parts of plants which can be eaten raw, cooked or preserved in some form. Vegetable are of great impo...
18
May
Structure of the Catering Industry: A Brief Description
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By
The structure of the catering industry includes both commercial and non-commercial catering establishments. Some of the more popular an...
17
May
Thickening Agents
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By
Thickening agents give body, consistency, and palatability when used. They also improve the nutritive value of the sauce. Flavored liqu...