Milk & Milk products
Milk and milk products A dairy product is food produced from the milk of various mammals. A production plant where the processing of milk takes place is called a dairy. […]
Food Production and Patisserie
Food production has evolved to emerge as the cynosure of Hospitality and Catering. Chefs are enormously respected members in the society. Students of Food Production and Patisserie starts their career as Apprentice cooks and Assistant cooks and grow to turn out to be chefs de cuisine (Head chef) to expect administrative duties. The scope of Food Production has been widening with way of life alterations occurring globally and growing attention on healthful consuming and responsible Tourism. Drawback for Hygiene and Sanitation and the evolved scientific and technological influences into all types of catering make this a difficult and lucrative legit avenue.
The abilities for the progress of the Bread, Pastry and Biscuit industry the world over is ever on the rise and talents of Bakery and Confectionery is an major facet of Hotels and catering trade. Patisserie work enhances the manufacturer-attraction of Food and Beverage product and repair bundle offered by Hotels. Folks seeking a career in bakeries and hotel , or these longing to be entrepreneurs can make the pleasant use of coaching and certification through this path as many small and mid-sized properties meet their need for bakery and confectionery merchandise by means of outsourcing. Novices with an inventive flair to find this specialization absorbing.
BNG Hotel Management offers Certificate course on Food Production and Patisserie and various other courses on Hotel Management with Food Production and Patisserie as subject. These courses trains the students in areas of Food Production including Bakery and Patisserie. This trade has great demand, both nationally and internationally.
Food Production and Patisserie – Articles / Notes / Journals
Buffet Costing
To control food cost and aid in determining proper buffet pricing in hotels, all buffets are thoroughly costed on a regular basis. Buffet Costing is a responsibility of executive chef.
Malnutrition – Understanding Hunger & Malnutrition
Malnutrition means shortage of right amount of protein, vitamins, and minerals, etc. We live in India, but this country, and also in Africa, some part of Europe malnutrition is found
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Culinary Terms G
Culinary Terms G #BNG #BNGKolkata #HotelManagement #Food #CulinaryTerms #Galantine: Cooked meat that has been boned. pressed into a mould with jelly and served cold. 2. Galette: A large quoit made
Culinary Terms M
Culinary Terms M 1. Macaroni: An Italian pasta made of flour forced through a tube. 2. Macaroons.: Small cakes made from almond paste, coconut. etc. 3. Macedoine: A mixture, usually
Menu Planning for Hotels
Menu Planning Menu planning means to compose a series of dishes for a meal. Composing a menu is an art and needs careful selection of dishes for the different course,
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Qualities of a bakery professional
Qualities of a bakery professional Here in this article we will discuss about the various must have include qualities of a bakery professional . Positive attitude towards the job In
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Store and Purchase
Hotel Store and Purchase Food control begins when the orders are placed; it ends when the ultimate cash takings are banked. Store and purchase plays a vital role in this
Food Production Control
Food Production Control and Volume Forecasting Production control means the controlling of the preparation of food which together should reduce over-production (and possible waste), loss from inefficient purchasing and processing,
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Culinary Terms P
Culinary Terms P Pailles: Potato straws. Panada: A thick paste of flour and liquid or flour and butter with a little liquid used to bind together ingredients which would fall
