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...
Planter's Punch is an IBA Official Cocktail made of dark rum, several juices, grenadine syrup, sugar syrup, and Angostura bitters. The cocktail has been said to have originated at the Planters Hotel in Charleston, SC. Main alcohol: Rum Ingredients: 4.5cl Dark rum 3.5...
Standard Costs An estimated or predetermined cost of performing an operation or producing a good or service, under normal conditions. Standard costs are used as target costs (or basis for comparison with the actual costs) and are developed from historical data...
Before you move to read text consider going through this 4 min video:- https://www.youtube.com/watch?v=ZtMfiWDQHT8 Before getting into detail let's have a glance at the entire process at once. 1.Growing Cocoa Beans Chocolate begins with cocoa beans, the fruit of the...
Types of Variances which we are going to study in this chapter are:- Cost Variances Material Variances Labour Variances Overhead Variance Fixed Overhead Variance Sales Variance Profit Variance If you haven't been through Variance Analysis Introduction, please consider...
The piña colada is a sweet cocktail made with rum, coconut cream or coconut milk, and pineapple juice, usually served either blended or shaken with ice. It may be garnished with either a pineapple wedge, maraschino cherry, or both. Main alcohol: White Rum...
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...
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...
The Black Russian is a cocktail of vodka and coffee liqueur. It contains five parts vodka to two parts coffee liqueur, per IBA specified ingredients. Traditionally, the drink is made by pouring the vodka over ice cubes or cracked ice in an old-fashioned glass,...
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...
A margarita is a cocktail consisting of tequila, triple sec, and lime juice often served with salt on the rim of the glass. The drink is served shaken with ice, blended with ice, or without ice. Main alcohol: Tequila Ingredients: 2 oz Tequila, 1 oz Lime juice, 1 oz...
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...
Network analysis is a system which plans the projects by analyzing the project activities. Projects are broken down into individual tasks or activities, which are arranged in logical sequence. It is also decided that which tasks will be performed simultaneously and...
Rum and Coke, or a Cuba Libre, is a highball cocktail consisting of cola, rum, and traditionally lime juice on ice. The cocktail originated in the early 20th century in Cuba, after the country won independence in the Spanish–American War. Main alcohol: Rum...
Here is a quick video to help you get started https://youtu.be/LDEyu1TR0Rs?t=2s It is very common for food and beverage management to be faced with problems concerning the level of food and beverage cost that can be afforded, the prices that need to be set for food...
It is a graphical representation of the cost-volume-profit relationship. Example A restaurant has a seating capacity of 180 covers, enabling to serve a total of 10,080 customers per twenty-eight-day trading period over lunch and dinner. The ASP of the customers is £15...
Understanding the Profit Volume Ratio in Breakeven Analysis is crucial for any business. Learn how to calculate PV ratio, and use it to make informed business decisions.
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,...
Blue Lagoon is a popular summer cocktail featuring blue Curaçao. One variation adds a dash of lime cordial to the mix. Another variation with a dash of raspberry cordial is known as a "Fruit tingle", after the candy available in some countries (Australia). Main...
The Harvey Wallbanger is a mixed drink made with vodka, Galliano, and orange juice. The cocktail is reputed to have been invented in 1952 by three-time world champion mixologist Donato "Duke" Antone, and named by Antone after a surfer frequenting Antone's Blackwatch...
Here is a nice quick video to help you understand better about the topic:- https://www.youtube.com/watch?v=pm6Eo9qiUIY Contribution margin is a cost accounting concept that allows a company to determine the profitability of individual products. The phrase...
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...
Marginal cost of production is an economics term that refers to the change in production costs resulting from producing one more unit. It is most often used among manufacturers as a means of identifying an optimum production level. The formula for marginal costs of...
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...
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...
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...
Menu merchandising refers to any technique used to stimulate sales within the Food and Beverage facility. The efficient menu merchandised will affect the popularity of the food and beverage facilities. Some Menu merchandising tools that can be used inside an F & B...
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...
There are a number of basic factors you have to be considered to ensure the efficacy of menu as an in-house effective sales tool for optimizing sales. Menu presentation is very important as it identifies the image and personality of that particular unit or department...
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...
