The catering industry is a combination of production and service, which must be fully coordinated to attain degree of efficiency. While amicable relations in a factory are of no small importance, in the catering industry they are vital. The demands of the consumer are much more immediate and unlike the factory product, which can be sold later, food is of such a perishable nature that business lost is gone forever. The food and beverage production department deals with the preparation of food, right from purchasing of raw materials to the final service. Production takes place in the kitchen, which is an enclosed place where edible food material is brought together, combined and food is cooked, which heightens the image of any hotel. The kitchen plan depends upon the menu pattern, number of cover, size and type of establishment. The kitchen is the backbone of the Food and Beverage department. Though the kitchens are away from the guest contact areas, they are an integral part of the hotel operation. The kitchen can be classified as the Main kitchen and Satellite kitchen. The specialty restaurant have attached kitchen to them. Beside this they also have Bakery, Butchery, Pantry and Cafeteria Kitchen. Each kitchen has a C.D.P. and the Sous Chef in charge that in term report to the Executive Chef.
[...] On a piece of wax or parchment paper, sift together the flour, salt and sugar. Bring the water and butter to a rolling boil, remove from heat and dump the flour mixture in all at once. Stir with a wooden spoon or paddle to incorporate. Return the saucepot to high heat and cook, stirring, for about one minute. The mixture will form a ball and coat the pan with a thin film. Transfer the mixture to a mixing bowl or standing mixer equipped with the paddle attachment. [...]
[...] The baked meringue will be very crisp and dry, and there will be little, if any, browning." For the meringue topping that is to be used on a pie or pudding, only two tablespoons of sugar are required per egg white, and the mixture may be baked in a hotter oven. This produces a softer meringue with a slightly crisp crust and a golden-brown color due to the caramelization of the sugar. If no sugar is added to the beaten egg white topping, considerable air shrinkage occurs during baking, and the resulting product is flat, pale and gummy. [...]
[...] In some recipes, depending on the quantity of acidic ingredients included, a combination of baking soda and baking powder is used for better flavor and texture. Baking powder, another chemical leavener, does not need an acidic ingredient to release its leavening power. Double-acting baking powder begins releasing carbon dioxide as soon as it is moistened, and again when heated in the oven. If there is not enough acid, color and flavor changes may appear. The color of a more alkaline gingerdough is darker due to the effects of pH on the pigment; there is also a less pronounced molasses flavor. [...]
[...] A baked product may contain: Only gluten, such as pastry and biscuits; Mostly egg proteins, such as angel food or sponge cakes; and, A combination of gluten and egg, as most baked products do. Eggs contribute to the structure of a baked product. They may serve to do this through their contribution of heat denatured proteins, steam for leavening or moisture for starch gelatinization. Egg yolk is also a rich source of emulsifying agents and, thus, facilitates the incorporation of air, inhibits starch gelatinization and contributes to flavor. [...]
[...] Place shaped dough on a cookie sheet and place it in the freezer one hour to harden. Remove from freezer and wrap in plastic wrap or foil. Place in a self-sealing plastic bag and return it to the freezer. Dough can be kept frozen up to four weeks. To thaw, unwrap the dough and place it on a lightly greased cookie sheet. Lightly oil the top of the shaped dough and cover tightly with a piece of plastic wrap or foil. [...]
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