Fresh Cream:
Quantity,Carbohydrates,Proteins,Fats,Calorie
100ml,3.2,2,25,246
Margarine:
Same order
100g,-,-,81,729
Wednesday, June 30, 2010
Food Production: Menu Presentations
Hey there people, if you've got some innovative presentation done in the kitchen practical for the menu of the week, do e-mail me the pictures so I can put them up on the blog, it's nice to give a face to the recipes put up!
Any suggestions are welcome.
Cheers!
Any suggestions are welcome.
Cheers!
Tuesday, June 29, 2010
Food Production
Some important clarifications regarding journals:
1. Only recipes that have not been written in the 1st year journal have to be entered into your third year journal.
2. Recipes will be entered menu wise, that includes bakery item and bread rolls, corresponding to that menu.
3. Enter the recipes as per the given menus in the index.
4. Costing and nutritional values of the menu in the coming week must be calculated before entering the kitchen.
5. Outcome of standard yield testing has to be mentioned in 2-3 lines in the journal for main course (meat/fish preparation), optional for other dishes.
1. Only recipes that have not been written in the 1st year journal have to be entered into your third year journal.
2. Recipes will be entered menu wise, that includes bakery item and bread rolls, corresponding to that menu.
3. Enter the recipes as per the given menus in the index.
4. Costing and nutritional values of the menu in the coming week must be calculated before entering the kitchen.
5. Outcome of standard yield testing has to be mentioned in 2-3 lines in the journal for main course (meat/fish preparation), optional for other dishes.
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