Food production in catering term simply refers to the food preparation and control. This is a sub-department of food and beverage department in a large hotel comprises of various kitchens concerning mainly with the continental, Chinese and Indian cuisine.
Kitchen Organization:The organization will vary from one establishment to another according to particular requirements that are volume of trade, range and type of menus, style of service etc.
Kitchen Stewarding:Kitchen stewarding is s sub-department or section of a large kitchen in most large/deluxe hotels. It plays a key role in the smooth functioning of both food production and food and beverage service department.
Hygiene refers to the set of practices associated with the preservation of health and healthy living. In general, hygiene mostly means practices that prevent spread of disease causing harmful micro organisms.
Food commodities generally refer to ingredients required to produce different varieties of foods.
Eggs; Eggs laid by females of many different species, including birds, reptiles, amphibians, and fish, have probably been eaten by mankind for millennia.
Poultry/poulet; It refers to any domestic bird’s uses for various dishes like chicken, turkey, duck etc.
Fats and oil; The best Oil is olive Oil, because of its taste.
Nutrition may be defined as the science of food and its relationship to health. Nutrition also called nourishment or aliment is the provision, to cells and organisms, of the materials necessary (in the form of food) to support life.