Search icone
Search and publish your papers
Our Guarantee
We guarantee quality.
Find out more!

A detailed project on bakeries and associated products

Or download with : a doc exchange

About the author


About the document

Published date
documents in English
term papers
40 pages
1 times
Validated by
0 Comment
Rate this document
  1. Introduction to food and beverage production department
  2. Research design
  3. Bakery: A detailed study
  4. Dough-specialization topic
  5. Equipments used for Making Dough
  6. Conclusion
  7. Bibliography

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. [...]

[...] It is popular in kitchens and bake shop in Europe and is becoming more so in North America, it takes place on smooth top ceramic surface, below which are coils that generate a strong magnetic field it causes molecules in a pan to flip rapidly and generate frictional heat. Baker A baker is someone who primarily bakes and sells dough. Cakes and similar foods may also be produced, as the traditional boundaries between what is produced by a baker as opposed to a pastry chef have blurred in recent decades. [...]

Top sold for management

Strategic management: Celerita Inc. case study

 Business & market   |  Management   |  Case study   |  07/09/2012   |   .doc   |   13 pages

Iggy's Bread of the World: A Case Study

 Business & market   |  Management   |  Case study   |  12/13/2010   |   .doc   |   4 pages

Most rated for management

Risk management when dealing with foreign exchange (forex)

 Business & market   |  Management   |  Thesis   |  04/08/2009   |   .doc   |   77 pages

Operations and Supply Chain Management

 Business & market   |  Management   |  Case study   |  07/16/2014   |   .doc   |   4 pages