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Food Production 6
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The master of cuisine, how did it became world famous and what the kings of ancient times were used to eating and savor, all information embedded in this document.

The Evolving of British Cuisine as we know it today!!
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- Class notes
- • 7 pages's •
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IHM•Food Production
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British Cuisine & Menus• By pratyushsingh45
Preview 2 out of 7 pages
The master of cuisine, how did it became world famous and what the kings of ancient times were used to eating and savor, all information embedded in this document.

The Evolving of British Cuisine as we know it today!!
5 course menu with all time favorite delicacies of British cuisine. All the secret recipes of world class chefs
- Package deal
- Class notes
- • 1 pages's •
-
IHM•Food Production
-
British Cuisine & Menus• By pratyushsingh45
Preview 1 out of 1 pages
5 course menu with all time favorite delicacies of British cuisine. All the secret recipes of world class chefs
Eggs serve a versatile and basic function in diet and in food
preparation. The notes include - grading of eggs, structure of an egg, composition of an egg, how to select eggs etc.
- Class notes
- • 12 pages's •
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IHM•Food Production
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Eggs serve a versatile and basic function in diet and in food
preparation. The notes include - grading of eggs, structure of an egg, composition of an egg, how to select eggs etc.
Getting an insight to how the hierarchy of the kitchen department is will help you all to grow in your career
- Class notes
- • 2 pages's •
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IHM•Food Production
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Getting an insight to how the hierarchy of the kitchen department is will help you all to grow in your career
The basics of soups, categorization and ways to enhance the quality of the final product.
- Class notes
- • 7 pages's •
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IHM•Food Production
Preview 2 out of 7 pages
The basics of soups, categorization and ways to enhance the quality of the final product.
In many food service operations, salads are the items that are given the least attention and consideration, both in
planning and preparation. Chefs often erroneously perceive it as a simple task that needs little or no training. This
attitude results in salads of a poor quality. Certain factors need to be considered while planning a salad.
- Class notes
- • 8 pages's •
-
IHM•Food Production
Preview 2 out of 8 pages
In many food service operations, salads are the items that are given the least attention and consideration, both in
planning and preparation. Chefs often erroneously perceive it as a simple task that needs little or no training. This
attitude results in salads of a poor quality. Certain factors need to be considered while planning a salad.