Food Production 1st sem

The structure of the catering industry includes both commercial and non-commercial catering establishments. Some of the more popular and common ones are as under: Five Star Hotels These usually have several restaurants, grill rooms, ethnic (Indian,...

Thickening agents give body, consistency, and palatability when used. They also improve the nutritive value of the sauce. Flavored liquids are thickened and converted into soups, sauces, gravies, and curries, etc. In other words,...

Classification of fruits Fruits can be divided into the following groups: Tree and Stone Fruits: Include all apples, apricots, cherries, peaches, pears, plums, etc.Citrus Fruits : Include grapefruits, lemons, limes, mandarins, oranges, etc.Soft Fruits and Berries: Include blackberries, blackcurrants,...

Cuts of vegetables It is very important for a chef to know the different cuts of vegetables and the types of cuts of vegetables. This is very basic knowledge for a chef and a chef...

Cooking is incomplete without fruits and vegetables. A variety of fruits are available in India. We have the king of fruits – the Mango, which is the pride of our nation. Apart from mangoes...

Cutlery cutlery implies implements used for cutting and eating food. It includes knife, fork and spoon. There are different types of knives, forks and spoons. A complete cutlery set may include...

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 liquid may be water stock, milk or court...

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 boiling-point (650 to 900°C). The cooking liquid may be...