chefhimanshu.blogspot.com

FOOD PRODUCTION

Thursday, September 25, 2014. Duties and Responsibilities of various Kitchen designations. Duties and Responsibilities of various Kitchen designations. RESPONSIBILITIES OF THE EXECUTIVE CHEF. Hires, trains and supervises the work of food and pastry production staff. Plans menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors. Establishes controls to minimize food and supply waste and theft. Develops and tests rec...

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FOOD PRODUCTION | chefhimanshu.blogspot.com Reviews

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Thursday, September 25, 2014. Duties and Responsibilities of various Kitchen designations. Duties and Responsibilities of various Kitchen designations. RESPONSIBILITIES OF THE EXECUTIVE CHEF. Hires, trains and supervises the work of food and pastry production staff. Plans menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors. Establishes controls to minimize food and supply waste and theft. Develops and tests rec...

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1 food production

2 basic requirements

3 main responsibilities

4 dcdp

5 responsibilities

6 kitchen safety

7 know your knife

8 protect your fingers

9 sharpen your knife

10 clean knives

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food production,basic requirements,main responsibilities,dcdp,responsibilities,kitchen safety,know your knife,protect your fingers,sharpen your knife,clean knives,turn handles inward,handy,in the kitchen,prevent boil overs,kitchen safety tips,preservation

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FOOD PRODUCTION | chefhimanshu.blogspot.com Reviews

https://chefhimanshu.blogspot.com

Thursday, September 25, 2014. Duties and Responsibilities of various Kitchen designations. Duties and Responsibilities of various Kitchen designations. RESPONSIBILITIES OF THE EXECUTIVE CHEF. Hires, trains and supervises the work of food and pastry production staff. Plans menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors. Establishes controls to minimize food and supply waste and theft. Develops and tests rec...

INTERNAL PAGES

chefhimanshu.blogspot.com

1

FOOD PRODUCTION: November 2013

http://chefhimanshu.blogspot.com/2013_11_01_archive.html

Tuesday, November 5, 2013. Plan several days or a week of meals at a time. This will help you avoid repeating foods too often. Think about all the different colors of foods. Colorful meals are more appealing. For example, color in foods such as orange and green fruits and vegetables can indicate the presence of vitamin A. Include foods that are crunchy, chewy, and smooth. This will add interest to the meal. Serve portions that are inline with My Pyramid. 17 COURSES OF FRENCH CLASSICAL MENU. Oeufs are the...

2

FOOD PRODUCTION: September 2014

http://chefhimanshu.blogspot.com/2014_09_01_archive.html

Thursday, September 25, 2014. Duties and Responsibilities of various Kitchen designations. Duties and Responsibilities of various Kitchen designations. RESPONSIBILITIES OF THE EXECUTIVE CHEF. Hires, trains and supervises the work of food and pastry production staff. Plans menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors. Establishes controls to minimize food and supply waste and theft. Develops and tests rec...

3

FOOD PRODUCTION: January 2010

http://chefhimanshu.blogspot.com/2010_01_01_archive.html

Saturday, January 30, 2010. 9658;flexible breast bone and firm pink flesh, weighing around 0.4 to 0.7 KG. 9658; Lamb (White Meat) requires more cooking in comparison to Mutton (Red Meat). If Lamb / Mutton is slightly underdone, it is not harmful, but Pork meat should always be thoroughly done. 9658; Avoid washing grill top with water, instead use rock salt and oil on hot grill and wipe it with a cloth duster before use, it ensures non stick (seasoned) grilling all the time. 9658; If there is less butter ...

4

FOOD PRODUCTION: December 2011

http://chefhimanshu.blogspot.com/2011_12_01_archive.html

Friday, December 23, 2011. When is HACCP Used? LAt all times in our operations. HACCP follows the flow of food through our kitchens. LWhen developing new recipes and procedures. 8211;HACCP principles guide development and implementation. Big Things to REMEMBER. Top three causes of food borne illness –. We control the risk. 8211;Calibrate thermometers daily. 8211;Check food temperatures at preparation, holding, and serving. 8211;Defrost food properly. 8211;Keep stations clean. 8211;Wash Hands frequently.

5

FOOD PRODUCTION: AIMS AND OBJECTS OF COOKING, EFFECT OF COOKING,CHARACTERISTICS OF RAW MATERIALS,fish &shellfish

http://chefhimanshu.blogspot.com/2014/09/aims-and-objects-of-cooking-effect-of.html

Thursday, September 25, 2014. AIMS AND OBJECTS OF COOKING, EFFECT OF COOKING,CHARACTERISTICS OF RAW MATERIALS,fish &shellfish. AIMS AND OBJECTS OF COOKING. The aim or the intention of cooking is to see that the food cooked undergoes a physical change, sometimes a chemical change and is acceptable. The object of cooking is to achieve certain results such as:. The effect of cooking upon the three chief constituents of food proteins, carbohydrates and fats-is visible in their increased digestibility. STARC...

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FOOD PRODUCTION

Thursday, September 25, 2014. Duties and Responsibilities of various Kitchen designations. Duties and Responsibilities of various Kitchen designations. RESPONSIBILITIES OF THE EXECUTIVE CHEF. Hires, trains and supervises the work of food and pastry production staff. Plans menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors. Establishes controls to minimize food and supply waste and theft. Develops and tests rec...

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