Introduction of Kitchen and Types of kitchen and Kitchen Planning
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.
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.