This document discusses sweetening agents, fats and oils, and eggs used in baking. It defines different types of sugars and their properties, including granulated, powdered, brown, and other sweeteners. It also describes the baking properties of various fats and oils, and how eggs can be used to leaven, emulsify, and build structure in baked goods. Exercises are provided to review these ingredients and their functions.
This document provides strategies for food distributors to stay ahead of competition. It recommends (1) controlling inbound traffic to increase profits, (2) adopting supply chain technologies like mobile devices and analytics software, and (3) benchmarking performance against metrics like space utilization. Additional tips include requiring education through certifications, collaborating through resource pooling, eliminating direct-store-delivery where possible, and embracing social media. The overall message is that distributors must be proactive about change to remain successful.
The document defines common baking terms including stir, cream, blend, beat, whip, and knead. Stir means to mix ingredients with a spoon by rotating it around a bowl. Cream involves rubbing shortening against the side of a bowl until smooth. Blend means mixing ingredients until they are indistinguishable. Beat makes a mixture smooth and light by lifting it repeatedly. Whip rapidly beats a mixture with a whisk. Knead manipulates dough through pressing, folding, and stretching motions.
This document discusses principles of the bakeshop. It will teach the reader to recognize specialized bakeshop tools and equipment, select ingredients, control gluten development, cook sugar correctly, and understand the baking process. Key ingredients discussed include various flours made from wheat and other grains, sugars, and sweeteners. The functions of ingredients like flour, sugar, and gluten in baked goods are explained. Specialized bakeshop tools, common ingredients, and wheat flours are depicted in photographs.
This document defines common baking terms used in recipes. It provides descriptions for over 40 terms including bake, batter, beat, blend, caramelize, cream, crimp, cut in, dip, dough, drop, fold, grease and flour, ice, knead, melt, mix, pre-heat, roll, sieve, sift, slice, soft peaks, spread, sprinkle, steam, and whip. The definitions explain cooking techniques and processes involved in mixing, shaping, and baking various food items.
This document outlines different types of food and beverage service equipment classified into fixed, mobile, circulating, and other equipment. It discusses six categories of equipment including fixed equipment on slide 5, mobile equipment on slide 6, circulating equipment on slide 7, and other equipment on slide 16. The document concludes with a thank you message on slide 20.
This document provides an overview of various baking tools, including their names, purposes, and functions. It describes dry and liquid measuring cups and spoons for precise ingredient measurement. Mixing bowls, wooden spoons, scrapers, and spatulas are outlined for mixing and preparing ingredients. Rolling pins, baking pans like cake pans and muffin tins, and cooling racks are covered for shaping and baking goods. The document also mentions knives, shears, graters, electric mixers, scales, cutters, and other tools for preparing ingredients and baking. It concludes with assigning students to search for a cake recipe to demonstrate next time.
This document discusses sweetening agents, fats and oils, and eggs used in baking. It defines different types of sugars and their properties, including granulated, powdered, brown, and other sweeteners. It also describes the baking properties of various fats and oils, and how eggs can be used to leaven, emulsify, and build structure in baked goods. Exercises are provided to review these ingredients and their functions.
This document provides strategies for food distributors to stay ahead of competition. It recommends (1) controlling inbound traffic to increase profits, (2) adopting supply chain technologies like mobile devices and analytics software, and (3) benchmarking performance against metrics like space utilization. Additional tips include requiring education through certifications, collaborating through resource pooling, eliminating direct-store-delivery where possible, and embracing social media. The overall message is that distributors must be proactive about change to remain successful.
The document defines common baking terms including stir, cream, blend, beat, whip, and knead. Stir means to mix ingredients with a spoon by rotating it around a bowl. Cream involves rubbing shortening against the side of a bowl until smooth. Blend means mixing ingredients until they are indistinguishable. Beat makes a mixture smooth and light by lifting it repeatedly. Whip rapidly beats a mixture with a whisk. Knead manipulates dough through pressing, folding, and stretching motions.
This document discusses principles of the bakeshop. It will teach the reader to recognize specialized bakeshop tools and equipment, select ingredients, control gluten development, cook sugar correctly, and understand the baking process. Key ingredients discussed include various flours made from wheat and other grains, sugars, and sweeteners. The functions of ingredients like flour, sugar, and gluten in baked goods are explained. Specialized bakeshop tools, common ingredients, and wheat flours are depicted in photographs.
This document defines common baking terms used in recipes. It provides descriptions for over 40 terms including bake, batter, beat, blend, caramelize, cream, crimp, cut in, dip, dough, drop, fold, grease and flour, ice, knead, melt, mix, pre-heat, roll, sieve, sift, slice, soft peaks, spread, sprinkle, steam, and whip. The definitions explain cooking techniques and processes involved in mixing, shaping, and baking various food items.
This document outlines different types of food and beverage service equipment classified into fixed, mobile, circulating, and other equipment. It discusses six categories of equipment including fixed equipment on slide 5, mobile equipment on slide 6, circulating equipment on slide 7, and other equipment on slide 16. The document concludes with a thank you message on slide 20.
This document provides an overview of various baking tools, including their names, purposes, and functions. It describes dry and liquid measuring cups and spoons for precise ingredient measurement. Mixing bowls, wooden spoons, scrapers, and spatulas are outlined for mixing and preparing ingredients. Rolling pins, baking pans like cake pans and muffin tins, and cooling racks are covered for shaping and baking goods. The document also mentions knives, shears, graters, electric mixers, scales, cutters, and other tools for preparing ingredients and baking. It concludes with assigning students to search for a cake recipe to demonstrate next time.
This document provides French culinary terms with definitions. Some key terms include:
- Aperitif - a drink served before a meal to stimulate the appetite.
- Café - coffee. Café au lait is coffee with milk and café crème is coffee with cream.
- Boeuf - beef. Common dishes include rôti de boeuf which is roast beef.
- Poulet - chicken.
- Poisson - fish. Bouillabaisse is a rich Provençal fish stew.
- Fromage - cheese.
The document discusses sandwiches, including ingredients, types of fillings and sandwiches, preparation methods, safety considerations, mise en place for a sandwich station, and presenting sandwiches. Key points covered include the main ingredients used in sandwiches like bread, spreads, and fillings. Types of sandwiches described are hot and cold, closed or open-faced. Guidelines provided for setting up a sandwich station focus on preparation, storage, and equipment layout.
Trends Influencing The Food Industry By Dan Pankrazguest7e5b6a
A look into some cultural, category and consumer trends currently impacting the global food industry. Areas food marketers and advertisers need to take into consideration when talking to consumers.
The document discusses kitchen tools and equipment used in quantity food preparation. It begins with an introduction to general considerations when using food equipment, such as safety, cleaning, variations in models, and using hands as tools. It then provides details on specific types of cooking equipment including various ovens, grills, fryers and steamers. It also covers processing equipment such as mixers, slicers, food processors and blenders. Further sections describe pots, pans and containers, as well as measuring devices, knives and various hand tools and small equipment. For each category of equipment, examples are given and brief descriptions of uses and functions are provided.
Cookie sheets and baking sheets are flat metal pans used to bake cookies and other baked goods. Jelly roll pans are baking sheets with raised edges used for baking bars, cakes, breads, and more. Common cake pans include round 8-9 inch pans and loaf pans. Muffin pans hold muffins and cupcakes. Various bowls, measuring tools, utensils, rolling pins, cutters and other tools are used in baking and food preparation.
The history-of-baking-and-baking-ingredientsDan Gabon
The document provides a history of baking, covering developments from ancient Egypt and Babylon through the Roman Empire. It then discusses key ingredients used in baking, including various flours, leavening agents, sugar, eggs, lard, and salt. Flours discussed include bread flour, all-purpose flour, cake flour, whole wheat flour, and others. Leavening agents include baking soda, baking powder, yeast, and physical leaveners like steam. The roles of these ingredients in baking are also outlined.
This document provides an index and overview of the chapters contained in the book "FOOD & BEVERAGE SERVICE MANAGEMENT" by Gajanan Shirke. The book covers topics related to food and beverage service including sequence of service, briefing, attitudes, table setup, menu planning, catering industry, French basics, wine, beer, spirits, mixology, restaurant and lounge beverage service, room service, food service, non-alcoholic beverages, food preparation, butchery, pasta, kitchen hygiene, regional cuisines, herbs and spices, and kitchen controls. The author provides contact information to purchase the full book which aims to be a comprehensive guide to food and beverage service management.
SANITATION AND SAFETY IN FOOD & BEVERAGE OPERATIONLawiex21
Sanitation and safety in food service operations are important to prevent food poisoning outbreaks, injuries, lawsuits, and loss of business. Managers are responsible for ensuring food is properly stored, prepared, and served under sanitary conditions to avoid chemical or bacterial contamination. They must also address safety concerns and implement training and inspection programs. When designing or remodeling a kitchen, factors like employee safety, noise, lighting, and government codes should be considered. Providing consistent, high-quality service is key to satisfying guests.
The document provides an overview of the foodservice industry, including types of foodservice operations, sectors of the industry, and variables that influence food and beverage service. It discusses key aspects of the customer experience, such as food and beverages offered, service levels, cleanliness and atmosphere. Food and beverage service methods can range from full table service to self-service, depending on factors like the establishment type and customer needs.
The hospitality industry consists of fields like lodging, restaurants, transportation, and cruises that are involved in tourism. The Indian hospitality industry focuses largely on foreign tourists, who account for around 70% of business. Key growth drivers for the Indian hospitality industry include a booming economy, expanding niche markets, low cost airlines, and globalization. Major players in India's hotel industry include top hotel chains as well as new market entrants.
Food Safety (Microbiology, Sanitation and HACCP)Ülger Ahmet
The document provides an overview of food safety topics including sanitation, microorganisms, foodborne illness, and Hazard Analysis and Critical Control Points (HACCP). It discusses key aspects of sanitation such as definitions, types of microorganisms, factors for bacterial growth, and sanitation practices on farms and in processing plants. It also outlines foodborne pathogens of concern and introduces the seven principles of HACCP for controlling food safety hazards.
Critical Task:
Light an oven safely
Performance Criteria:
1. Hold a lighted match or igniter safely near the burner tube of the oven.
2. At the same time push and turn the oven knob in a counterclockwise direction towards the desired oven temperature setting.
3. Close the oven door gently and with care.
Overall Evaluation:
Excellent Very Good Good Fair Poor
Teacher's Signature:
How Well Did You Perform?
Scoring Rubric 1.1
BREAD AND PASTRY PRODUCTION NC II
K to 12 – Technology and Livelihood Education 1616
Direction: Read the given recipe carefully and list down all the
The document lists and classifies various types of restaurant equipment. It includes classifications for linen (table covers, napperons, chair covers), cutlery and flatware, crockery, holloware, and chafing dishes. The classifications are repeated under the author Hemant Kr. Singh's name.
Basic Baking Ingredients and Their FunctionsMariz Pascua
Flour is produced by grinding grains and is classified based on protein content, which determines gluten strength. Different types of flour exist for various baking purposes, such as bread flour for its high gluten content or cake flour for its tender results. Shortening contributes tenderness, volume, and shelf life to baked goods. Sugar provides color, flavor, and moisture retention while leavening agents like baking soda and yeast introduce gas to cause rising through chemical reactions or as living microorganisms. Additional ingredients like milk, eggs, salt further contribute tenderness, structure, flavor and more to baked products.
The document discusses various aspects of food and beverage service management including types of food and beverage operations, classifications of the industry, types of catering, organizational charts, duties of staff, layouts of service areas, types of services, menus, and menu planning considerations. It provides details on different sectors within the industry such as hotels, restaurants, banqueting, industrial catering, and more. The document serves as a comprehensive overview of the food and beverage service management field.
Types and categories of food service system..Jaz Naush
This document discusses different types of food service systems and categories. There are four main categories: 1) Conventional/Traditional, where food is prepared and served on-site; 2) Ready-Prepared, where food is prepared in advance and held for later service; 3) Commissary, where a central kitchen prepares food that is delivered to separate service sites; and 4) Assembly/Serve, where pre-prepared foods are purchased and reheated on-site. Within each category are different processes like cook-chill, cook-freeze, and sous-vide that allow for food preservation and longer shelf life. The document also covers different types of food service like English, French, and Guéridon service.
1) Food and beverage functions are an important part of most meetings and generate significant revenue for hotels. Meeting planners consider food quality very important in choosing facilities.
2) Hotels are moving toward more customized and restaurant-quality dining experiences at banquets, including choice menus, action stations, and upscale presentation. There is also a trend toward healthier, locally-sourced options.
3) Food and beverage has high profit margins of 35-40% and often generates more revenue than hotel restaurants. However, it requires strict controls over guarantees, attendance numbers, and beverage inventory.
This document provides French culinary terms with definitions. Some key terms include:
- Aperitif - a drink served before a meal to stimulate the appetite.
- Café - coffee. Café au lait is coffee with milk and café crème is coffee with cream.
- Boeuf - beef. Common dishes include rôti de boeuf which is roast beef.
- Poulet - chicken.
- Poisson - fish. Bouillabaisse is a rich Provençal fish stew.
- Fromage - cheese.
The document discusses sandwiches, including ingredients, types of fillings and sandwiches, preparation methods, safety considerations, mise en place for a sandwich station, and presenting sandwiches. Key points covered include the main ingredients used in sandwiches like bread, spreads, and fillings. Types of sandwiches described are hot and cold, closed or open-faced. Guidelines provided for setting up a sandwich station focus on preparation, storage, and equipment layout.
Trends Influencing The Food Industry By Dan Pankrazguest7e5b6a
A look into some cultural, category and consumer trends currently impacting the global food industry. Areas food marketers and advertisers need to take into consideration when talking to consumers.
The document discusses kitchen tools and equipment used in quantity food preparation. It begins with an introduction to general considerations when using food equipment, such as safety, cleaning, variations in models, and using hands as tools. It then provides details on specific types of cooking equipment including various ovens, grills, fryers and steamers. It also covers processing equipment such as mixers, slicers, food processors and blenders. Further sections describe pots, pans and containers, as well as measuring devices, knives and various hand tools and small equipment. For each category of equipment, examples are given and brief descriptions of uses and functions are provided.
Cookie sheets and baking sheets are flat metal pans used to bake cookies and other baked goods. Jelly roll pans are baking sheets with raised edges used for baking bars, cakes, breads, and more. Common cake pans include round 8-9 inch pans and loaf pans. Muffin pans hold muffins and cupcakes. Various bowls, measuring tools, utensils, rolling pins, cutters and other tools are used in baking and food preparation.
The history-of-baking-and-baking-ingredientsDan Gabon
The document provides a history of baking, covering developments from ancient Egypt and Babylon through the Roman Empire. It then discusses key ingredients used in baking, including various flours, leavening agents, sugar, eggs, lard, and salt. Flours discussed include bread flour, all-purpose flour, cake flour, whole wheat flour, and others. Leavening agents include baking soda, baking powder, yeast, and physical leaveners like steam. The roles of these ingredients in baking are also outlined.
This document provides an index and overview of the chapters contained in the book "FOOD & BEVERAGE SERVICE MANAGEMENT" by Gajanan Shirke. The book covers topics related to food and beverage service including sequence of service, briefing, attitudes, table setup, menu planning, catering industry, French basics, wine, beer, spirits, mixology, restaurant and lounge beverage service, room service, food service, non-alcoholic beverages, food preparation, butchery, pasta, kitchen hygiene, regional cuisines, herbs and spices, and kitchen controls. The author provides contact information to purchase the full book which aims to be a comprehensive guide to food and beverage service management.
SANITATION AND SAFETY IN FOOD & BEVERAGE OPERATIONLawiex21
Sanitation and safety in food service operations are important to prevent food poisoning outbreaks, injuries, lawsuits, and loss of business. Managers are responsible for ensuring food is properly stored, prepared, and served under sanitary conditions to avoid chemical or bacterial contamination. They must also address safety concerns and implement training and inspection programs. When designing or remodeling a kitchen, factors like employee safety, noise, lighting, and government codes should be considered. Providing consistent, high-quality service is key to satisfying guests.
The document provides an overview of the foodservice industry, including types of foodservice operations, sectors of the industry, and variables that influence food and beverage service. It discusses key aspects of the customer experience, such as food and beverages offered, service levels, cleanliness and atmosphere. Food and beverage service methods can range from full table service to self-service, depending on factors like the establishment type and customer needs.
The hospitality industry consists of fields like lodging, restaurants, transportation, and cruises that are involved in tourism. The Indian hospitality industry focuses largely on foreign tourists, who account for around 70% of business. Key growth drivers for the Indian hospitality industry include a booming economy, expanding niche markets, low cost airlines, and globalization. Major players in India's hotel industry include top hotel chains as well as new market entrants.
Food Safety (Microbiology, Sanitation and HACCP)Ülger Ahmet
The document provides an overview of food safety topics including sanitation, microorganisms, foodborne illness, and Hazard Analysis and Critical Control Points (HACCP). It discusses key aspects of sanitation such as definitions, types of microorganisms, factors for bacterial growth, and sanitation practices on farms and in processing plants. It also outlines foodborne pathogens of concern and introduces the seven principles of HACCP for controlling food safety hazards.
Critical Task:
Light an oven safely
Performance Criteria:
1. Hold a lighted match or igniter safely near the burner tube of the oven.
2. At the same time push and turn the oven knob in a counterclockwise direction towards the desired oven temperature setting.
3. Close the oven door gently and with care.
Overall Evaluation:
Excellent Very Good Good Fair Poor
Teacher's Signature:
How Well Did You Perform?
Scoring Rubric 1.1
BREAD AND PASTRY PRODUCTION NC II
K to 12 – Technology and Livelihood Education 1616
Direction: Read the given recipe carefully and list down all the
The document lists and classifies various types of restaurant equipment. It includes classifications for linen (table covers, napperons, chair covers), cutlery and flatware, crockery, holloware, and chafing dishes. The classifications are repeated under the author Hemant Kr. Singh's name.
Basic Baking Ingredients and Their FunctionsMariz Pascua
Flour is produced by grinding grains and is classified based on protein content, which determines gluten strength. Different types of flour exist for various baking purposes, such as bread flour for its high gluten content or cake flour for its tender results. Shortening contributes tenderness, volume, and shelf life to baked goods. Sugar provides color, flavor, and moisture retention while leavening agents like baking soda and yeast introduce gas to cause rising through chemical reactions or as living microorganisms. Additional ingredients like milk, eggs, salt further contribute tenderness, structure, flavor and more to baked products.
The document discusses various aspects of food and beverage service management including types of food and beverage operations, classifications of the industry, types of catering, organizational charts, duties of staff, layouts of service areas, types of services, menus, and menu planning considerations. It provides details on different sectors within the industry such as hotels, restaurants, banqueting, industrial catering, and more. The document serves as a comprehensive overview of the food and beverage service management field.
Types and categories of food service system..Jaz Naush
This document discusses different types of food service systems and categories. There are four main categories: 1) Conventional/Traditional, where food is prepared and served on-site; 2) Ready-Prepared, where food is prepared in advance and held for later service; 3) Commissary, where a central kitchen prepares food that is delivered to separate service sites; and 4) Assembly/Serve, where pre-prepared foods are purchased and reheated on-site. Within each category are different processes like cook-chill, cook-freeze, and sous-vide that allow for food preservation and longer shelf life. The document also covers different types of food service like English, French, and Guéridon service.
1) Food and beverage functions are an important part of most meetings and generate significant revenue for hotels. Meeting planners consider food quality very important in choosing facilities.
2) Hotels are moving toward more customized and restaurant-quality dining experiences at banquets, including choice menus, action stations, and upscale presentation. There is also a trend toward healthier, locally-sourced options.
3) Food and beverage has high profit margins of 35-40% and often generates more revenue than hotel restaurants. However, it requires strict controls over guarantees, attendance numbers, and beverage inventory.
