Tag Archives: Food Production 1st sem
14
Mar
Commodities: Shortenings (Fats & Oils)
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Amit Kumar
Fats are solid at room temperature and melt when heated. Those used in cooking include butter, margarine, lard, suet, and hydrogenated ...
12
Mar
Types of Sugar
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Sweeteners and sugarsThe term sugar is used to describe a wide range of compounds that vary in sweetness.
Common types of sugars ar...
11
Mar
Classification of Non Alcoholic Beverages
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There are two types of beverages: non-alcoholic and alcoholic beverages. Alcoholic beverages can be further classified into three types...
07
Mar
Safety procedure in handling equipment
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Safety Procedure in Handling Equipment
• Kitchen work usually considered safe in comparison with industrial jobs.• Minor injuries fr...
07
Mar
Classification of Soup with Digram
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What is Soup?
In a short way Soup is mainly a liquid food, made by cooking meat, vegetables etc. In water which is served warm
M...
06
Mar
Uniforms & protective clothing
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“More of protective clothing than uniform.” The chef’s uniform consists of the following:
Toque/Headwear
• Keeps the head coo...
06
Mar
Selection of an Egg
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Selection criteria of an egg are as follows:
A fresh egg is heavy. As the egg gets older it loses water through the shell making air...
05
Mar
CULINARY TERMS
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CULINARY TERMS
1. ABATS- Meat items such as offal’s, heads, hearts, liver, kidneys, etc.2. AIGULETTES-Thin strips o...
04
Mar
Method of Cooking: Grilling
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Grilling is a fast, dry method of cooking that uses the intense heat radiated by an electrical element, gas flame, or glowing charcoal....
03
Mar
F & B Service Equipments: Flatware and Hollowware
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Flatwares
Flatwares are any equipment that is used to cut or pick food and has a flat surface. The purpose of these types of equipme...