Tag Archives: Food Production 1st sem
17
May
Classification of fruits
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By
Amit Kumar
Classification of fruits
Fruits can be divided into the following groups:
Tree and Stone Fruits: Include all apples, apricot...
16
May
14 Different Cuts of vegetables the Gudiebook
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By
Cuts of vegetables
It is very important for a chef to know the different cuts of vegetables and the types of cuts of vegetables. Thi...
13
May
VEGETABLE AND FRUIT COOKERY
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By
Cooking is incomplete without fruits and vegetables. A variety of fruits are available in India. We have the king of fruits – the Mango...
12
May
Cutlery : F & B Service Equipment
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By
spoon images
Cutlery
cutlery implies implements used for cutting and eating food. It includes knife, fork and spoon. There are...
05
May
Methods of Cooking Food: Boiling
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By
Boiling is a moist method of cooking in which foods are immersed in a liquid that is either at or brought to the boiling point. This li...
01
May
Method of Cooking: Poaching
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By
Poaching is a moist method of cooking in which food is placed in liquid which is brought to and maintained at, a temperature just under...
27
Apr
Egg Cookery
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By
Introduction to Egg Cookery
An egg is a nutritious alternative source of protein to ovavagens. It is packed with a lot of protein an...
25
Apr
Personal hygiene in Kitchen
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By
Personal hygiene in Kitchen
Most of the food-borne disease is caused by bacteria, spread by food workers or handlers. Hence the firs...
24
Apr
SAUCES
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By
Sauces are the next most important part of the French & continental cuisine. These sauces can be derived from stocks by using diffe...
21
Apr
Method of Cooking: Broiling
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By
The cooking process known as broiling consists in exposing directly to the source of heat the food that is to be cooked; that is, in co...