Pork –Recipes & Cooking
PORK –Recipes & Cooking Pork is the meat from the domestic pig (Sus scrofa). It is one of the most commonly consumed meats worldwide. Pork is eaten in various forms, […]
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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
Standardized Recipes
Standardized Recipes Standardized recipes are one that “has been tried, adapted, and retried several times for use by a given food service operation and has been found to produce the
Meat –Types & Recipes
Meat –Types & Recipes In basic food preparation, meat is generally considered to be the flesh of any animal and includes beef, veal, lamb, and pork along with poultry, fish,
Poultry -Types & Cooking
Poultry Poultry is the name even to domestic birds. It includes the different variety and sizes of chicken, turkey, duck and goose. Classification of poultry: Identification of poultry: soft, floppy,
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Salad -Types & Recipes
SALAD -Types & Recipes Salads : A salad is a food served a dressing, the food can be a cold dish, or green vegetables or mixture of fruit, or hot
Cuisine – Regional Cookery
Cuisine and Regional Cookery cuisine is a characteristic manner, style or quality of cooking. cuisine is a style of cooking characterized by distinctive ingredients, techniques & dishes, and usually associated
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Culinary Terms Q
Culinary Terms Q #Quenelles: Forcemeat formed into balls usually with two spoonsand, then poached or fried. Queen of Puddings – A baked dessert popular in nineteenth-century England consistency of a
Sandwich -Recipes & Types
Sandwich sandwich is a food consisting of one or more different types of food, such as sliced cheese or meat, vegetables, placed on or between one or more slices of
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Vegetable -Type & Recipes
Vegetable In daily usage, vegetable is a part of a plant that is consumed by us as food and as part of savory meal. The term of vegetable is some
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Cooking Methods
Cooking Methods Foods can be cooked in fat, water, air or steam. These are known as cooking media. There are two general types of cooking methods :dry heat and moist
