Horsd’oeuvres-(Definition and history, Amuse Bouche. International Hors d’oeuvres (Hot & Cold)). Horsd’oeuvres Definition and history, Amuse Bouche. International Hors d’oeuvres (Hot & Cold) Definition and History: Hors d’oeuvres (pronounced “or-DURVZ”) are small, bite-sized appetizers or starters that are typically served before a meal or as part of a cocktail party or social gathering. The term ... Read more

SOUPS Types of Soup Soups: There are four main categories of soup: Thin, Thick, Cold and National. These types of soup are widely recognised in today’s modern kitchen. These categories cover multiple different types of soup, including clear soups such as consommé, bouillon and broth and thick soups including purees, velouté and cream soup, such ... Read more

Sauces-(Classification of Sauces, Composition of Sauces, Sauces: There are 5 hot and 1 cold mother sauces). Sauces: Sauces are liquid or semi-liquid preparations used to enhance the flavor, moisture, and appearance of dishes. They can be classified into various categories based on their composition, preparation methods, and uses. Classification of Sauces: Mother Sauces: The foundation ... Read more

Stocks: Definition of Stock: In culinary terms, a stock refers to a flavorful liquid that is made by simmering a combination of bones, vegetables, aromatics, and seasonings in water. It serves as the base for many soups, sauces, and other dishes, providing depth, richness, and complexity of flavor. Stocks are commonly used in professional kitchens ... Read more

Different Types of Fuels used in the Kitchen and Advantages and Disadvantages of Various Fuels.   Different Types of Fuels used in the Kitchen: Natural Gas: Commonly used in gas stoves and ovens, natural gas is a clean-burning fuel source that provides instant and precise heat control. Electricity: Electric stoves, ovens, and appliances are powered ... Read more

Smart Kitchen Appliances, Equipment and Hand Tools and Utensils.   Smart Kitchen Appliances: The rise of smart technology has brought innovations to kitchen appliances. Smart ovens, refrigerators, and cooking devices can be controlled remotely, have built-in recipe libraries, and offer automated cooking functions. These appliances streamline cooking processes and offer convenience to home cooks. These ... Read more

Modern Development in Equipment and Technology (Sous Vide Cooking & Molecular Gastronomy) In recent decades, advancements in equipment and technology have further transformed the culinary landscape. Here are a few examples: Sous Vide Cooking: Sous vide is a cooking technique that involves vacuum-sealing food in a bag and cooking it at a precise temperature in ... Read more

Safety Procedures for Handling Equipment, Culinary History and Terms and Origins of Modern Cookery. Safety Procedures for Handling Equipment:  Proper safety procedures must be followed when handling kitchen equipment to prevent accidents and injuries. Here are some important measures: Training: All staff should receive training on the proper operation and safety protocols for kitchen equipment ... Read more

Kitchen Uniforms and Personal Hygiene. Kitchen Uniforms: Wearing appropriate uniforms in the kitchen is vital for hygiene, safety, and identification. Common elements of kitchen uniforms include: Chef’s Coat: A double-breasted, long-sleeved coat made of durable, heat-resistant material, typically white. It helps protect against spills, burns, and provides a clean appearance. Chef’s Hat: Also known as ... Read more

Levels of Skills and Experience. The Food Production Department consists of professionals with varying levels of skills and experience. Here are some common positions: Executive Chef: This is the head chef responsible for overseeing the entire food production process, menu planning, recipe creation, and managing the kitchen staff. Sous Chef: The sous chef assists the ... Read more