Food production notes 2nd Sem Syllabus

S.No.TopicHoursWeight age
01
 SOUPS
A. Basic recipes other than consommé with menu examples
• Broths
• Bouillon
• Puree
• Cream
• Veloute
• Chowder
• Bisque 
B. Garnishes and accompaniments
C. International soups
0210%
02
 SAUCES & GRAVIES
A. Difference between sauce and gravy
B. Derivatives of mother sauces
C. Contemporary & Proprietary
0310%
03
03 MEAT COOKERY
A. Introduction to meat cookery
B. Cuts of beef/veal
C. Cuts of lamb/mutton
D. Cuts of pork
E. Variety meats (offals)
F. Poultry
(With menu examples of each)
0415%
04
FISH COOKERY
A. Introduction to fish cookery
B. Classification of fish with examples
C. Cuts of fish with menu examples
D. Selection of fish and shell fish
E. Cooking of fish (effects of heat)
0310%
05
RICE, CEREALS & PULSES
A. Introduction
B. Classification and identification
C. Cooking of rice, cereals and pulses
D. Varieties of rice and other cereals
015%
06
i) PASTRY
A. Short crust
B. Laminated
C. Choux
D. Hot water/Rough puff
• Recipes and methods of preparation
• Differences
• Uses of each pastry
• Care to be taken while preparing pastry
• Role of each ingredient
• Temperature of baking pastry
ii) Flour
A. Structure of wheat
B. Types of Wheat
C. Types of Flour
D. Processing of Wheat – Flour
E. Uses of Flour in Food Production
F. Cooking of Flour (Starch)
iii) SIMPLE BREADS
A. Principles of bread making
B. Simple yeast breads
C. Role of each ingredient in bread making
D. Baking temperature and its importance
025%
07
PASTRY CREAMS
A. Basic pastry creams
B. Uses in confectionery
C. Preparation and care in production
08
BASIC COMMODITIES:
i) Milk
A. Introduction
B. Processing of Milk
C. Pasteurisation – Homogenisation
D. Types of Milk – Skimmed and Condensed
E. Nutritive Value
ii) Cream
A. Introduction
B. Processing of Cream
C. Types of Cream
iii) Cheese
A. Introduction
B. Processing of Cheese
C. Types of Cheese
D. Classification of Cheese
E. Curing of Cheese
F. Uses of Cheese
iv) Butter
A. Introduction
B. Processing of Butter
C. Types of Butter
09
BASIC INDIAN COOKERY
i) CONDIMENTS & SPICES
A. Introduction to Indian food
B. Spices used in Indian cookery
C. Role of spices in Indian cookery
D. Indian equivalent of spices (names)
ii) MASALAS
A. Blending of spices
B. Different masalas used in Indian cookery
• Wet masalas
• Dry masalas
C. Composition of different masalas
D. Varieties of masalas available in regional areas
E. Special masala blends
 1010 KITCHEN ORGANIZATION AND LAYOUT

A. General layout of the kitchen in various organisations
B. Layout of receiving areas
C. Layout of service and wash up    
       
Amit Kumar
Amit Kumarhttp:////hmhelp.in
Hii! Welcome to My digital home, I am Amit – an almost no-code generalist, helping businesses with their online presence using WordPress and other tools and simplifying some of their operations with ideas and automation. A psychology and philosophy geek by interest and a graduate in Hospitality Management. I founded hmhelp during college, which got me into WordPress. I am a highly motivated and results-oriented professional with a proven track record of success in the hospitality industry. I’m also a Digital Marketing Enthusiast with significant academic and practical experience managing digital content across multiple platforms. Skilled at SEO optimization, developing digital content for social media platforms, I offer extensive knowledge of multiple software programs, strong attention to detail, and extraordinary communication skills. If you are interested in talking about any of the topics I have mentioned on my website, you are in the right place. You can contact me or learn more about what I do. You can also connect with me on social networks.

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