Tag Archives: Food Production 1st sem
19
Apr
Non Alcoholic Beverages: Tea
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Amit Kumar
TEA
Tea is one of the most consumed non-alcoholic aromatic beverages.
It is prepared from the leaf bud and top leaves of a tropi...
17
Apr
Syllabus Wise Reading Food production 1st sem
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Links Will Be updated soon! Stay Tuned
S.No.TopicHoursWeight age01INTRODUCTION TO COOKERY 01 INTRODUCTION TO COOKERYA.&n...
17
Apr
Basic Recipes of Consommé with 10 Garnishes
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What is consommé?
The consommé comes from the word ‘consummate’ which means to bring to complete or perfect. It is a clear...
12
Apr
Importance of Sugar
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Sugar is not only added to food for taste, but also for functional reasons.Sugar alternatives or low sugar foods may not be healthier.R...
06
Apr
INTRODUCTION TO COOKERY
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Introduction
Cookery is defined as a “chemical process”, the mixing of ingredients; the application and withdrawal of heat; decision...
05
Apr
Structure of an egg
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The egg is primarily made up of shell, membranes, air cell, albumen, chalazae, vitelline membrane, and yolk.
Shell
Bumpy and ...
02
Apr
Cooking and Different Types of Sugar
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The sugar products produced worldwide are divided into four basic categories: granulated, brown, liquid and invert sugar.
Granulated...
02
Apr
Effects of heat on vegetables
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Reasons for which vegetables are cooked
To soften the productTo improve the flavor.To increase the digestibility.To preserve the veg...
02
Apr
Techniques used in preparation
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Techniques used in preparation:
When raw materials are ready to be cooked, they are sent to the preparation area or hot section of t...
02
Apr
Usage of Stocks
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Usage of Stocks
Without stocks, there would be no French cuisine. It is called fonds de cuisine, which translates literally as ...