Food Production Notes & Recipes

  The plan or layout of a kitchen should be determined by a clear catering policy, even though the plan is often limited by space available. The policy adopted and the space and layout required for the kitchen to carry out that policy will be affected by many factors like, the type of business, whether a restaurant is for resident guests or is open for the public. The type of area it is located in and one type of customer, seasonal pressured of trade and the possibility of expansion. These are the points that must be considered when the kitchen is in the project stage. There are two basic intentions that remain constant whatever the catering policy is. They are: – 1. Receiving of commodities in various forms, either by partial of complete preparation, followed by cooling re-heating, portioning and other dispensing methods, of conversion of this food supply into meals. 2. Regulating the supply of food in meal forms because of limitations such as economy, time, locality, and quantity...

  FOOD PRESENTATION   Finally, the real test has come. It is time to put away the spatulas and the whisks. The food must be served. It is important that the creativity and the skill that went into the cooking, baking or otherwise preparing the food are not wasted because of sloppy presentation.. While Food Preparation is a science, Food Presentation is an art. Good plate presentation results from careful attention. How food is presented is as important as how it is prepared. Poor presentation of well-prepared food lowers its value. Throughout history, man has adorned and decorated his food in one way or the other. Whether this was done in extreme measures or in a very simplistic manner, the intent was to make it more appealing.   The final step in food preparation is to justify the hours of hard work spent in cooking the food by serving and presenting it properly. Service is the process of delivering the selected food to diners in the proper fashion. Hot food s...

PRODUCTION/ KITCHEN MANAGEMENT Organization is a managerial function that involves bringing together the physical, financial and human resources to achieve the goals of a large organization. To organize a kitchen in simple terms will mean providing the kitchen with personnel, equipments and tools for working and raw materials for the preparation. The first step towards organizing is to list the activities that will be performed on a daily basis in the kitchen. ​ The following are a list of work or activities carried out in the kitchen: ·          Procuring, receiving, storing and issuing raw materials ·          Preparing of meats, fish and vegetables as per the menu and meal service. ·          Cooking and service of various courses. ·          Cooking of specialty dishes. ·      ...