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Industrial cheese production. Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing takes many forms, from grinding grain into raw flour, home cooking, and complex industrial methods used in the making of convenience foods. Some food processing methods play important ...
The food industry is a complex, global network of diverse businesses that supplies most of the food consumed by the world's population.The food industry today has become highly diversified, with manufacturing ranging from small, traditional, family-run activities that are highly labour-intensive, to large, capital-intensive and highly mechanized industrial processes.
In probability theory, the Chinese restaurant process is a discrete-time stochastic process, analogous to seating customers at tables in a restaurant. Imagine a restaurant with an infinite number of circular tables, each with infinite capacity. Customer 1 sits at the first table. The next customer either sits at the same table as customer 1, or ...
A Café de Coral restaurant in Hong Kong. A fish and chip shop in Broadstairs, Kent, England. A fast-food restaurant, also known as a quick-service restaurant (QSR) within the industry, is a specific type of restaurant that serves fast-food cuisine and has minimal table service.
Fast food is a type of mass-produced food designed for commercial resale, with a strong priority placed on speed of service. Fast food is a commercial term, limited to food sold in a restaurant or store with frozen, preheated or precooked ingredients and served in packaging for take-out or takeaway. Fast food was created as a commercial ...
Definition. Food loss and waste occurs at all stages of the food supply chain – production, processing, sales, and consumption. [ 13 ][ 12 ] Definitions of what constitutes food loss versus food waste or what parts of foods (i.e., inedible parts) exit the food supply chain are considered lost or wasted vary. [ 12 ]
Culinary arts. Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. [1][2] People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary artist and culinarian are also ...
The kitchen brigade (Brigade de cuisine, French pronunciation: [bʁiɡad də kɥizin]) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935). [1][2] This structured team system ...