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Cooking for Invalids As a chef when I started my career in hospitality industry the creativity, new test, texture and palatability of food are always fascinated me. But cooking food for invalid is always big challenge for chef, because sick person have usually a weak appetite and needs tempting because strength can only be regained through taking suitable food, at that time what we learn in food production course the basic knowledge about ingredients and their nutritional value helps you to design a menu for sick person, rest consult doctor about the patient's diet and obey his instruction.
Hotel Management Course & Food Production Course This is not a special method of cookery but we have to use our knowledge of baking, boiling, steaming poaching etc, the basic style of cooking which we learn in hotel Management College in Food Production Course in Delhi. And in addition follow some rules which apply especially to food prepared for the sick, because strength can only be regained through taking suitable food. Wrong food may have wrong impact on patient’s health, while badly prepared food will retard recovery. At the same time we have maintain the standard hygiene simply implement the basic principle of HACCP which are taught at time of Food Production Course in India.
The main important points in catering for invalids serve food which is easily digested because in sickness the digestive system is often impaired. Serve well balanced meal, but special attention to the constituents according to the nature of illness, usually given food in liquid from and should be served in small quantity and as varied as possible. Serve the best quality possible. Ingredients should absolutely fresh. Vary the food and the method of cooking as much as possible this helps to stimulates appetite and focus on your palatability which makes food more attractive. Mail: - info@thehotelschool.com Address: - 989, Near Oberoi Farm Kapashera New Delhi 110037