6th Sem Food Production Notes

Organoleptic properties are the aspects of food, water or other substances that an individual experiences via the senses—including taste, sight, smell, and touch. Sensory evaluation is an invaluable tool for Quality Control as well as Research and Development....

Evaluating food by a panel of specialists or consumers for critiquing is termed as a food trial. Food trials can be of different types- Trials while opening a new establishment, or introducing new dishes or menu to existing establishment. Food trials are done for two...

DEVELOPING NEW RECIPES Eating habits of people have changed around the world. To be on top of the business and to be modern and updated, one must constantly develop new products, new processes and new ways. Developing new recipes is a common feature in almost all...

TESTING NEW EQUIPMENT Any new equipment launched in the market has to be first tested for its performance and efficiency. To do this, the company which launches its new product in the market has to show the clients the worthiness of the new product. Whenever new...

Let's first look at what does Product Research & Development means in general then we will look at it in Food Production context:- Research and development (R&D) refer to the investigative activities a business conducts to improve existing products and...

Yield in culinary terms refers to how much you will have a finished or processed product. Professional recipes should always state a yield; for example, a tomato soup recipe may yield 15 L, and a muffin recipe may yield 24 muffins. Yield can also refer to the amount...

This content is to be customised in kitchen context. Comparison Chart BASIS FOR COMPARISON BUDGET FORECAST Meaning A budget is a financial plan expressed in quantitative terms, prepared by the management in advance for the forthcoming period. Forecast means estimation...

The objective of Kitchen Management is to lead, organize and control the means of  Production and service of food. To manage the kitchen, the kitchen Manager / Chef de, Cuisine should have a sound Practical knowledge and should have the ability to organize labour,...

Job Description of various roles in kitchen:- For Duty Roaster jump to the end of this post. CHEF DE CUISINE (HEAD CHEF) The Chef de Cuisine in the large establishment is much more a departmental manager than a working craftsman. He is selected for his organizing and...

The brigade system was instituted by Escoffier to streamline and simplify work in hotel kitchens. It served to eliminate the chaos and duplication of effort that could result when workers did not have clear-cut responsibilities. Under this system, each position has a...

Using Chinese kitchen equipment is not as terrifying as some people may think. Although some equipment may look rather unusual, these tools help tremendously in the preparation of some of the most delicious Chinese dishes. This article highlights many popular kitchen...

Not surprisingly, given China’s size, there are a number of distinct regional cooking styles that can be divided into four major traditions: the northern plains, including Beijing; the fertile east, watered by the Yangtze River; the south, famous for the Cantonese...

China has one of the world’s oldest continuous civilizations. It is thought that some form of organized society began around 2000 B.C., and throughout the centuries, China has made significant world contributions in philosophy, religion, science, math, politics,...

Chinese cooking is probably the biggest techniques of cooking, it has an extended historical past, and is one particular from the Chinese cultural treasures. It's popular all over the world. Chinese cookery has produced and matured in excess of the centuries, forming...

Chocolate is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground. It is made in the form of a liquid, paste, or in a block, or used as a flavouring ingredient in other foods. Chocolate has become one of the most popular food...

Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals.Cocoa butter has a cocoa flavour and aroma. Its best-known attribute...

What is tempering? Tempering chocolate is an essential step for making smooth, glossy, evenly coloured coating for your dipped chocolates. Tempering prevents the dull greyish colour and waxy texture that happens when the cocoa fat separates out. Tempered chocolate...

Unsweetened Chocolate Pure chocolate without added sugar. Also known as: bitter chocolate, baking chocolate, chocolate liquor, and pure chocolate. Uses: Used almost exclusively for baking. Bittersweet Chocolate Legally, at least 35 percent pure chocolate with some...

Yeast Yeast is the heart of the bread-making process. It’s the essential ingredient that makes the dough rise and gives home-baked bread its wonderful taste and aroma. Other ingredients are added to complete the reactions that result in a perfectly baked loaf of hot,...

Bread Improvers  (also called improving agents, Flour treatment agents, dough conditioners and dough improvers) are food additives combined with flour to improve baking functionality. Flour treatment agents are used to increase the speed of dough rising and to improve...

To understand bread faults first we need to understand what is meant by the term “Good Bread”. There are few parameters by which a professional judges the quality of the bread. Those parameters are as follows. 1. Volume 2. Bloom of crust/shine 3. Colour of crust &...

Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. It is typically sweetened with sugar or sugar substitutes....

Frozen Desserts Frozen desserts are any of various desserts made by freezing liquids, semi-solids, and sometimes even solids. It includes ice creams, sherbets, sorbets, frozen yoghurts, and non-dairy frozen desserts and comes in many different flavours and types with...

Learn about the common additives and preservatives used in ice cream production, including their roles and safety, in this informative blog.

Frozen dessert is the generic name for desserts made by freezing liquids, semi-solids, and sometimes even solids. They may be based on flavored water (shave ice, ice pops, sorbet, snow cones, etc.), on fruit purées (such as sorbet), on milk and cream (most ice...

Meringue is a type of dessert, often associated with French, Swiss, and Italian cuisine, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar or cream of tartar. A binding agent such as salt, cornstarch or...

The speed of whisk, length of time whisking, cleanliness of egg (i.e. no yolk), state of the bowl (e.g. needs to be clean and dry) etc. https://www.youtube.com/watch?v=0fnWf5BvXac Factors affecting the stability of Meringues are as follows: Only absolutely clean and...

There are three types of meringue; their differences lie in when and how the sugar is added: French Meringue This uncooked meringue is the one most people are familiar with. The sugar is gradually beaten into the egg whites once they have reached soft peaks, and then...

Meringues eaten like biscuits are baked at a very low heat for a long time. One name for them is forgotten cookies as they can be left in a gas oven for long periods of time after the cooking is done. They are not supposed to be "tanned" at all, but they need to be...

Icing, often called frosting in the United States, is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavourings. It is used to cover or decorate baked...

Frosting is a thick and opaque mixture used for topping and covering the outside (and sometimes filling the inside) of cakes. All frostings may be used to cover a cake, but there are specific types that are best for decorating. Icing is defined as a mixture of...

USES OF ICINGS: They contribute flavour & richness. Improve keeping quality by forming protective coatings around the cake. Improve appearances. Reasons for decorating pastry items with icings: To enhance the product in the eyes of the guest/ customer. To give “...

We are going to cover following Icing's Recipe:- Butter Icing Butter Cream Foam Types American  Marshmallow Flat Type Fondant Fudge Type Chocolate Royal Glace 1. BUTTER ICING – As the name suggests this icing is made by using butter or its substitutes. It is mainly...

When it comes to culinary traditions, every country has a unique story to tell. From the spices used to the cooking techniques employed, food is one of the most important ways in which culture is expressed. In this blog, we'll take a look at some of the most popular...

Production Planning Production planning and control refer to two strategies that work cohesively throughout the manufacturing process. Production planning involves what to produce, when to produce it, how much to produce, and more. A long-term view of production...

Production scheduling Production scheduling has become a must for manufacturing operations that wish to take their production facility to the next level. Production scheduling is the allocation of resources, events, and processes to create goods and services. A...

COMMON TERMS USED IN THE LARDER  Aging: Holding meats in coolers under controlled conditions to allow natural tenderizing to take place. AP required: As-purchased amount necessary to yield the desired EP weight. AP required is computed as EP required divided by yield...

Icings Icings or frostings are sweet coatings for cakes and other baked goods. Icings have three main functions:- They improve the keeping qualities of the cake by forming protective coatings around it. they contribute flavor and richness They improve appearance....

Staple Food with Regional Influences A food staple is a food that makes up the dominant part of a population’s diet. Food staples are eaten regularly—even daily—and supply a major proportion of a person’s energy and nutritional needs. Food staples vary from place to...

Cuisine history refers to the evolution and development of different types of food and cooking styles over time. The history of cuisine is closely tied to human history, as food and cooking have always been essential to human survival and culture. The earliest humans...