Pastry – Recipe & Types
Pastry Most kinds of pastry are made with a combination of flour, fat and a liquid to bind. The texture, flavour and colour of the resulting pastry will vary tremendously […]
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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
Soup – Recipes and Types
Soup – Recipes and Types Soup is a liquid food consisting of meat, sea-food, vegetable, cereals, poultry etc. They plan an important role on the menu and are regarded as
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Sauce – Recipe, Ingredients
Sauce – Recipe, Ingredients Sauce is a flavour cooked usually thickens liquid used to season other food. It adds to richness, moisture, flavour, colour and brightness also. A sauce is
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Stock – Recipe, Ingredients
Stock – Recipe, Ingredients For the culinarian, stock means “a liquid in which meat, fish, or vegetables are simmered.” It is the basis for soup, sauce, gravy, or stew. Although
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Pasta –Types & Recipe
Basic pasta and sauce There are many forms of pasta, most of which can categorized as Italian-style or Oriental. Italian-style pasta is primarily wheat-based. Oriental pasta made from variety of
Pre Preparation of Food
Pre Preparation of Food To be successful in the #FoodService industry, cooks need more that the ability to prepare delicious, attractive, and nutritious foods. They must have a talent for
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Kitchen Equipment used in Hotels
Kitchen Equipment In early #kitchens the kitchen equipment consisted of an open fire for cooking, which was generally placed on the floor, the fuel being coal, wood, sundried cow dung
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Kitchen Layout for Hotels
Kitchen Layout #Kitchen #KitchenLayout #BNGHotelManagement #HotelManagementKolkata The way in which the parts of kitchen in a hotel is arranged, called kitchen layout. A kitchen layout should be designed to have
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Kitchen Organization
Kitchen Organization Structure Kitchen Organization Structure refers to the flow of authority from top to bottom within a hotel or food service establishment and in respect to the kitchen. It
Kitchen Safety
Kitchen Safety Work in Kitchen is usually considered a relatively safe occupation, at least in comparison with many industrial jobs. In this article we will discuss about Kitchen Safety and
