Food Production 1st sem

Many chefs use ratios to help them remember the basic proportion of the ingredients used in stock making. Bones: 50% Mirepoix: 10% Water: 100% However, given here is a more detailed ratio of the ingredients used. INGREDIENT PROPORTIONS: For 4...

The Classical Kitchen Brigade As you learned earlier in this chapter, one of Escoffier’s important achievements was the reorganization of the kitchen. This reorganization divided the kitchen into departments, or stations, based on the kinds...

Various consistencies Like different textures found in solid foods (which are mentioned above), different ‘consistencies’ are found in liquid foods. Some substances flow readily, others resist flow and some require force or weight application to start...

French terms used in restaurants: EnglishFrenchArmchairFauteuilAshtrayCendrierBar counterComptoirBill folderPique notebillAdditionBottle openerTire bouchonBottleBouteilleBread boatBateau a painButter dishBeurrierButter knifeCouteau de tableCandle standTenant de chandelleCandleChandelleCaviare knifeCouteau a caviarChairChaiseChampagne coolerSeau a frapperCheese knifeCouteau fromageChinese cruet setMenagere chinoiseCoasterCaboteurCocktail cupTasse a cocktailCocktail ...

CLASSIFICATION OF SAUCE Sauces may be classified in several ways.  Here is one system. By serving temperature warm or coldBy flavor: blandness or piquancyBy acidityBy sweetnessBy colorBy base: neutral or meat. In general, Sauce can be classified...

Frying is a quick method of cooking food in hot oil or fat but requires care and attention to produce satisfactory results. Frying gives food a good flavor and color. Methods of Frying Four different methods...

 Techniques used in pre-preparation: Raw materials used in food production are mostly natural products. They are available in various shapes and weights. For example, no two potatoes or onions will be the same in size,...

Vegetables refer to all plants or parts of plants which can be eaten raw, cooked or preserved in some form. Vegetable are of great importance in our diet and especially with regard to the...