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

Short Important Questions Long Important Questions Introduction Kitchen Stewarding is the department in a hotel or catering establishment that is responsible for: It is ‘back of the house department’ which means it works in the background, but without stewarding, no kitchen can operate. Definition: The Kitchen Stewarding Department is section of a hotel which is […]

In old Syllabus, this unit was included in 4th Semester but as syllabus gets updated in 2024, its now included in 3rd Semester. Contents: Introduction: Fundamentals of Food Presentation& Buffet Presentation: Integration of Flavors Shapes and Textures on the Plates. Hot & Cold food Presentation. Buffet arrangement & appearance. Short Important Questions Long Important Questions

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,

Introduction, Concept of breakfast, Types of breakfast, Food Items of Continental,English, American, Indian, Nepalese Breakfast Menus. Short Important Questions Long Important Questions Introduction to Breakfast Breakfast, known in French as “Petit-déjeuner” is the first meal of the day, usually consumed in the morning after waking up, usually between 7:00 AM and 10:00 AM. The term

Introduction to Fish Fish (Le Poisson) are cold-blooded, gill-breathing aquatic animals belonging to the group Pisces. They live in water, use fins for movement, and do not have true limbs, feet, toes, or fingers. Their streamlined bodies and gills make them perfectly adapted for aquatic life. In culinary terms, fish and shellfish together are called

Introduction to Offal Offal, also called variety meats, refers to the non-muscular edible parts of the carcasses of animals such as beef, veal, mutton, lamb, and pork. These parts are either consumed directly as food or used in the production of other food products. Offal can be defined as the edible internal organs and non-muscular