December 2025

Unit 1: Garde Manger Notes – Food Production Management – BHM 3rd Semester

BHM 3rd Semester Food Production Notes (New Course)) /

Short Important Questions Long Important Questions Introduction to Garde Manger The word Garde Manger comes from the French language and means “to keep or preserve food.” In hotel kitchens, garde manger refers to the cold kitchen or larder department. The garde manger chef, also called the pantry chef or larder chef, is responsible for planning, […]

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regional_thai_cuisine

Thai Cuisine Note – Food Production Management – BHM 3rd Semester

BHM 3rd Semester Food Production Notes (New Course)) /

Introduction Thai cuisine is the national cuisine of Thailand. It is internationally known for its balanced taste, fresh ingredients, and attractive presentation. Thai food does not focus on a single dominant flavor; instead, it combines different tastes in a harmonious way. A typical Thai dish aims to balance sweet, sour, salty, bitter, and spicy elements.

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japanese_regional_cusine

Japanese Cuisine Notes – Food Production – BHM 4th Semester

BHM 3rd Semester Food Production Notes (New Course)) /

Past Board Questions Introduction Japanese cuisine, known as washoku, is a food culture that values simplicity, balance, and harmony with nature. Instead of using heavy spices or complex mixtures, Japanese cooking focuses on preserving the natural flavor, texture, and freshness of ingredients. Each item in a meal is usually prepared separately, allowing its individual taste

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