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Showing posts with label FOOD PRODUCTION. Show all posts
Showing posts with label FOOD PRODUCTION. Show all posts
Tuesday, October 17, 2023

How to ensure food safety in Restaurants?

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  Ensuring food safety in restaurants is crucial to protect the health of your customers and maintaining a good reputation for your business...
Thursday, August 24, 2023

How to do upselling in a Restaurant?

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 Upselling in a restaurant involves persuading customers to spend more by encouraging them to purchase additional items or upgrade their cho...
Thursday, July 27, 2023

Plant-Based and Alternative Proteins

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  The global market for alternative proteins is growing rapidly, as consumers become more aware of the environmental and ethical impacts of ...
Tuesday, July 18, 2023

What is Sambal and why it is so popular?

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 Sambal is a traditional condiment commonly found in Indonesian, Malaysian, and Singaporean cuisines. It is made by blending or grinding tog...
Sunday, May 28, 2023

Cheese

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 1. Introduction Cheese is a dairy product that has been consumed by humans for centuries. It is a versatile food that comes in a wide varie...
Thursday, May 11, 2023

Alcohol based Desserts

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 Desserts have always been a delightful way to conclude a meal or treat yourself to something sweet. But what happens when you combine the i...
Thursday, April 20, 2023

Molecular Gastronomy

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 Molecular gastronomy is a modern cooking technique that combines science and culinary arts. The method involves using scientific principles...
Sunday, July 23, 2017

FOOD PRODUCTION - LEVELS & SKILLS OF EXPERIENCE

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LEVELS OF SKILLS & EXPERIENCE: Levels or hierarchy in the organization depends on the person’s skill & experience. The skills of t...
Wednesday, October 15, 2014

SAVOURY

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SAVOURY DISHES The following are the popular savoury dishes: Savouries on Toast Welsh Rabbit Rarebit, Welsh rarebit, or Wels...
Monday, October 13, 2014

BAKING GLOSSARY - V

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Snip To cut food, often fresh herbs or dried fruit, with kitchen scissors into very small, uniform pieces, using short, quick strokes. S...

BAKING GLOSSARY - IV

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Millet A cereal grain with tiny, round yellow kernels that tastes slightly nutty and has a chewy texture. Store millet in an airtight cont...

BAKING GLOSSARY - III

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Food coloring Either liquid, paste, or powdered edible dyes used to tint foods. Frost To apply a sweet cooked or uncooked topping to a ...

BAKING GLOSSARY - II

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Chop To cut foods with a knife, cleaver, or food processor into smaller pieces. Coconut The large, oval, husk-covered fruit of the coco...

BAKING GLOSSARY

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Baking pans A white flour, generally a combination of soft and hard wheats, or medium-protein wheats. It works well for all types of baked...