Food and Beverage Service Hierarchy. People staying away from home for some reason depend on the foodservice industry for their food and beverages. These sectors in a hotel come under the control of the food and beverage service department. Other than the secure and comfortable accommodation, guests staying in a hotel expect a wide range ... Read more

Hazard Analysis and Critical Control Point (HACCP) Introduction Hazard Analysis Critical Control Points (HACCP) is a system which provides the framework for monitoring the total food system, from harvesting to consumption, to reduce the risk of foodborne illness. The system is designed to identify and control potential problems before they occur. In its Model Food ... Read more

Cocoa and Chocolate: Introduction, Production and Manufacture. Varieties of Chocolates and Tempering of Chocolates Cocoa and chocolate are derived from the beans of the cacao tree and are widely used in the production of various confectionery and desserts. Here’s some information about cocoa and chocolate: Introduction, Production, and Manufacture: Cocoa beans are the seeds of ... Read more

Tea & Coffee: Introduction, Producing Regions/Country, Types and Methods of Preparation, Popular Brands and Variety Available.   Tea and coffee are popular beverages enjoyed by millions of people worldwide. Here’s an overview of tea and coffee, including their introduction, producing regions/countries, types and methods of preparation, and some popular brands and varieties available: Introduction: Tea ... Read more

Shortening – Fats and Oils, Saturated and Un-saturated Fats, Advantages & Disadvantages of Using Fats, Varieties of Shortening. In bakery and pastry, shortening refers to fats and oils that are solid at room temperature. Here’s an overview of shortening, saturated and unsaturated fats, advantages and disadvantages of using fats, and varieties of shortening: Shortening – ... Read more

Icings Definition & Introduction, Varieties of Icing, &Uses of Icing.   Definition & Introduction: Icing, also known as frosting, is a sweet and decorative coating or glaze that is applied to cakes, pastries, and other baked goods. It is typically made from powdered sugar (confectioners’ sugar), butter or shortening, and flavorings. Icing serves both a ... Read more

Pastries: Classification of Pastries and Varieties, Role of Each Ingredient, Baking Temperature and Time of Each Pastry.  Pastries are delightful baked goods that come in various shapes, sizes, and flavors. They are made from dough or batter enriched with fats, such as butter or shortening, and often include sweet or savory fillings. Here is some ... Read more

Basic ingredients required for baking and Baking Elements. Basic ingredients required for baking − Flour Sugar Margarine Baking Soda/Powder/Yeast Eggs Salt Milk Commodities Used in Baking  Baking Elements Flour − It is the basic ingredient of baking cookies, breads, cakes, muffins, pizzas, tarts, and pastries. Its variants are self-rising flour, wheat flour, all-purpose flour, cake flour, ... Read more

Bakery and Confectionery. Pastry Chef or Patisserie These chefs are responsible for all the desserts, bread, cakes, and pastries being made in the establishment. Depending on the type of restaurant it is, the Patisserie can be one of the most important people in the kitchen. Bakery can extend into past years of history. Romans first ... Read more

VOLUME FEEDING (QFP) Institutional & Industrial Feeding, Banquet and Buffet. Volume Feeding, in the context of Quantity Food Production (QFP), refers to the process of providing meals to a large number of individuals in institutional and industrial settings. It involves efficiently preparing, serving, and managing food for a significant volume of people, ensuring that their ... Read more