Food Production · Part 4 · Module 38 Desserts — Hot & Cold, Soufflé 3 Components, Bavarians, Blancmange, Mousse & Dessert Presentation By Tourism369 · Food Production Operations & Management · UGC NET Paper 2 The word “dessert” first recorded in 1600 — from French “desservir” meaning “to clear the table.” Soufflé must be served…
Food Production · Part 4 · Module 37 Cookies & Biscuits — 15 Ingredients, 3 Classifications, Mixing Methods & Panning Rules By Tourism369 · Food Production Operations & Management · UGC NET Paper 2 Cookie flour needs only 7–8% gluten. Eggs are both tenderisers AND toughening agents. Honey adds moisture AND chewing quality. Macaroons and…
Food Production · Part 4 · Module 36 Ice Cream & Desserts — Sherbets, Sorbets, Granita, Ice Cream Types, Stabilizers & Quality Judging By Tourism369 · Food Production Operations & Management · UGC NET Paper 2 Ice cream = partly frozen foam with 40–50% air. FDA mandates minimum 10% milk fat. Sorbet uses egg whites…
Food Production · Part 4 · Module 35 Chocolates & Pastries — Theobroma Cacao, Cocoa Production, Types, Tempering & Non-Laminated Pastries By Tourism369 · Food Production Operations & Management · UGC NET Paper 2 Chocolate’s botanical name means “Food for Gods.” Its melting point is slightly below human body temperature — that’s why it melts…
Food Production · Part 4 · Module 34 Laminated Pastries — Puff, Flaky, Phyllo, Danish, Croissant — Methods, Faults & Flakiness Factors By Tourism369 · Food Production Operations & Management · UGC NET Paper 2 Puff pastry expands to 8× its original thickness. Phyllo sheet is as thin as tissue paper. Pastries are leavened primarily…
Food Production · Part 4 · Module 32 Bread Fabrication — Ingredients, 7 Steps, 4 Methods, Bread Faults & 2 Bread Diseases By Tourism369 · Food Production Operations & Management · UGC NET Paper 2 Earliest archaeological evidence of yeast is from ancient Egypt. Bread bakes best at 205°C — maximum Vitamin B1 is preserved…
Food Production · Part 4 · Module 31 Basic Commodities in Bakery — Flour, Gluten, Raising Agents, Fats, Oils, Sweeteners & Liquids By Tourism369 · Food Production Operations & Management · UGC NET Paper 2 Flour comes from the word “flower” — the best part of the meal. Yeast is killed at 60°C. Rapeseed (Canola)…
Food Production · Part 4 · Module 30 Planning for Volume Catering — Menu Planning, Production Control, 4 Major Stages & Food Cost Control By Tourism369 · Food Production Operations & Management · UGC NET Paper 2 Pre-preparation takes 40–50% of production time. Volume forecasting is done in two stages — initial forecast (1 week…
Food Production · Part 4 · Module 29 Purchasing & Indent for Volume Catering — Purchase Control, SPS, Indenting Principles & Factors By Tourism369 · Food Production Operations & Management · UGC NET Paper 2 Purchase control = right quality + right quantity + right price + right source + right time. In large hotels,…
Food Production · Part 4 · Module 28 Introduction to Volume Catering — Concept, 4 Types of Establishments, Gurukul Origins & Key Principles By Tourism369 · Food Production Operations & Management · UGC NET Paper 2 Any food prepared for more than 25 people is Volume/Bulk/Mass Food Production. It originated in India’s Gurukul system. Nalanda…
