Category: Food Production and Patisserie III

This course includes the knowledge and skill of oriental cuisine, bulk food production, rechauffe
dishes, invalid cookery, fast food preparation, food preservation, breakfast preparation, garde manger
and kitchen stewarding.

Kitchen Stewarding  Introduction: Kitchen stewarding is the process of managing and maintaining a clean, organized, and efficient kitchen. It involves a range of activities, such as washing dishes, cleaning surfaces, equipment and appliances, disposing of waste, and ensuring compliance with health and safety regulations. The kitchen steward, also known as the dishwasher, is responsible for […]

Sweets and Confectionary   Introduction: Sweets and confectionery are types of food products that are typically high in sugar or other sweeteners, and are enjoyed for their taste and texture. They can be made in a variety of forms, including hard or soft candies, chocolates, caramels, gumdrops, marshmallows, and more. Confectionery has been around for […]

Invalid Cooking  Introduction: Invalid cooking, also called “sickroom cuisine,” emerged during the time of slavery when African American cooks were responsible for caring for the sick members of their households. They had to create dishes that were easy to digest, nutritious, and flavorful enough to entice the appetite of those who were ill. Over time, […]

Rechuffle Dishes Introduction: Re-shuffle dishes, also known as leftover dishes or repurposed meals, are meals made from leftover food items or ingredients that might otherwise be thrown away. These dishes are a creative way to reduce food waste and can be both delicious and cost-effective. Re-shuffle dishes can be made from a wide variety of […]

Fast-food Operations  Introduction: Fast-food operations refer to the business models and processes that are used to manage and operate fast-food restaurants. Fast-food restaurants are a type of quick-service restaurant that offers fast and convenient food service to customers. They typically serve items such as burgers, fries, pizza, sandwiches, and other similar items that are easy […]

Garde Manger Introduction: Garde Manger is a French term that literally translates to “keeper of the food.” In the culinary world, it refers to a specialized area or department in a professional kitchen that is responsible for preparing and presenting cold food items. The Garde Manger station is typically headed by a chef or a […]

Breakfast  Introduction: Breakfast is the first meal of the day that you eat in the morning after waking up. It is called “break-fast” because it’s the first time you are breaking your fast from not eating anything while you were asleep. Breakfast is important because it gives your body the energy and nutrients it needs […]

Introduction, concept and objective of bulk food production, features of bulk food Production
and their production Systems.