5 Types Of Raising Agent / Leavening Agent Used In Hotel Kitchen | Bakery
Different Raising / Leavening Agent Used in The Hotel Kitchen | Bakery There are several types of raising agents or ...
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SOP – Kitchen / F&B Production – Preparing And Handling Hot Foods
Preparing and Handling Hot Foods in the Hotel Kitchen Preparing and handling hot foods in a kitchen or F&B production ...
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SOP – Kitchen / F&B Production – Baking Food
Baking Food In The Hotel Kitchen To ensure consistency and quality in the production of baked goods, it is important ...
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SOP – Kitchen / F&B Production – Microwave Oven Usage And Safety
Microwave Oven Usage and Safety Procedure No chef shall misuse the microwave oven through lack of knowledge, and the principal ...
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SOP – Kitchen / F&B Production – Food Handling And Sanitation
Standard Food Handling and Sanitation in the Hotel Kitchen While doing food handling & preparation, chefs have to be free ...
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SOP – Kitchen / F&B Production – Cooking Methods (Dry Heat And Moist Heat)
Basic Cooking Methods With Dry Heat and Moist Heat Cooking methods can be classified into ‘Moist Heat’ and ‘Dry Heat’, The Moist heat ...
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SOP – Kitchen / F&B Production – Plate Garnishing And Presentation
Kitchen SOP for Garnishing Food and Presentation All plates presented to the customer should have their garnishes prepared appropriately. Throughout ...
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