Tag Archives: Food Production 1st sem
02
Apr
Method of Cooking: Roasting
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By
Amit Kumar
The term roasting is given to three different techniques of cooking. In all cases, the term refers to a dry method of cooking involving...
28
Mar
AIMS & OBJECTS OF COOKING FOOD
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By
• Cooking aims to see that the food cooked undergoes a physical change, sometimes a chemical change and is acceptable. The object of co...
28
Mar
Raising Agent Or Leavening Agent
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By
Leavening or raising means to increase the surface area of any dough or batter by creating gas bubbles inside the dough or batter. This...
27
Mar
Uses Of Egg In Cookery
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By
Binding
Addition of eggs to minced mead and mashed vegetables etc. helps to bind the mixture. As the heat coagulates, the proteins a...
27
Mar
Roles of executive chef
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By
CHEF DE CUISINE (EXECUTIVE CHEF)
The Chef de Cuisine in the large establishment is much more a departmental manager than a...
25
Mar
Duties and responsibilities of various chefs
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By
DUTIES AND RESPONSIBILITIES OF SOUS CHEF
Supervises kitchen shift operations and ensures compliance with all Food & Beverage pol...
24
Mar
Salads & salad Dressings
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By
SALAD
WHAT IS A SALAD?
. Some of the definitions which best describe a SALAD are:
A dish of raw leafy green vegeta...
21
Mar
Pigments and colour changes
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By
Pigments and colour changes
Pigments: four pigments are in the vegetables:
Chlorophyll: it is present in all green colo...
15
Mar
Methods Of Cooking Food
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By
Cooking methods are divided into three categories: Dry-heat method, Moist-heat method, Combination cooking method.
Dry-Heat Method:
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14
Mar
Method of Cooking: Baking
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By
Baking is a dry method of cooking in an oven. The texture, surface, volume of baked goods are modified by steam. This is produced by th...