Syllabus Wise Reading Food production 1st sem
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S.No.TopicHoursWeight age01INTRODUCTION TO COOKERY 01 INTRODUCTION TO COOKERYA. Levels of skills and experiencesB. Attitudes and behavior in the kitchenC. Personal hygieneD. Uniforms...
Types of Sugar
Sweeteners and sugarsThe term sugar is used to describe a wide range of compounds that vary in sweetness.
Common types of sugars are...
Cutlery : F & B Service Equipment
Cutlery
cutlery implies implements used for cutting and eating food. It includes knife, fork and spoon. There are different types of knives,...
Structure of the Catering Industry: A Brief Description
The structure of the catering industry includes both commercial and non-commercial catering establishments. Some of the more popular and common ones are as under:
Five...
Classification of Non Alcoholic Beverages
There are two types of beverages: non-alcoholic and alcoholic beverages. Alcoholic beverages can be further classified into three types: fermented, distilled, cocktails. Also, you can...
Non Alcoholic Beverages: Tea
TEA
Tea is one of the most consumed non-alcoholic aromatic beverages.
It is prepared from the leaf bud and top leaves of a tropical evergreen...
F & B Service Equipments: Flatware and Hollowware
Flatwares
Flatwares are any equipment that is used to cut or pick food and has a flat surface. The purpose of these types of equipment...
French terms related to F & B Service
French terms used in restaurants:
EnglishFrenchArmchairFauteuilAshtrayCendrierBar counterComptoirBill folderPique notebillAdditionBottle openerTire bouchonBottleBouteilleBread boatBateau a painButter dishBeurrierButter knifeCouteau de tableCandle standTenant de chandelleCandleChandelleCaviare knifeCouteau a caviarChairChaiseChampagne coolerSeau...
Uniforms & protective clothing
“More of protective clothing than uniform.” The chef’s uniform consists of the following:
Toque/Headwear
• Keeps the head cool and prevents the hair from falling into...
Personal hygiene in Kitchen
Personal hygiene in Kitchen
Most of the food-borne disease is caused by bacteria, spread by food workers or handlers. Hence the first step in preventing...
