About this document
Kitchen Management & Food Production Guide by karthika4a is a document available to read on EtoBox.
The document outlines the units of a course on basic food production. The 12 units cover topics like the definition of a kitchen brigade and their duties; personal hygiene for kitchen staff; types of cooking methods, ingredients, and equipment; classifications of spices, nuts, pulses, cereals, vegetables, fruits, fish and meat; definitions and preparations of stock and soups; classifications and recipes of sauces; kitchen management including planning, purchasing and cost control; and principles of menu pla
- Author
- karthika4a
- Language
- EN