Food Production Notes Sem 6

TopicsHoursWeightage
INTERNATIONAL CUISINE

A. Geographic location
B. Historical background
C. Staple food with regional Influences
D. Specialities
E. Recipes
F. Equipment in relation to:
 Great Britain
 France
 Italy
 Spain & Portugal
 Scandinavia
 Germany
 Middle East
 Oriental
 Mexican
 Arabic

CHINESE

A. Introduction to Chinese foods
B. Historical background
C. Regional cooking styles
D. Methods of cooking
E. Equipment & utensils
1655%
BAKERY & CONFECTIONERY

I. ICINGS & TOPPINGS

A. Varieties of icings
B. Using of Icings
C. Difference between icings & Toppings
D. Recipes

II. FROZEN DESSERTS

A. Types and classification of Frozen desserts
B. Ice-creams – Definitions
C. Methods of preparation
D. Additives and preservatives used in Ice-cream manufacture

III. MERINGUES

A. Making of Meringues
B. Factors affecting the stability
C. Cooking Meringues
D. Types of Meringues
E. Uses of Meringues

IV. BREADMAKING

A. Role of ingredients in bread Making
B. Bread Faults
C. Bread Improvers

V. CHOCOLATE

A. History
B. Sources
C. Manufacture & Processing of Chocolate
D. Types of chocolate
E. Tempering of chocolate
F. Cocoa butter, white chocolate and its applications
925%
PRODUCTION MANAGEMENT

A. Kitchen Organisation
B. Allocation of Work – Job Description, Duty Rosters
C. Production Planning
D. Production Scheduling
E. Production Quality & Quantity Control
F. Forecasting & Budgeting
G. Yield Management

PRODUCT & RESEARCH DEVELOPMENT

A. Testing new equipment,
B. Developing new recipes
C. Food Trails
D. Organoleptic & Sensory Evaluation
520%
FRENCH

 Culinary French
 Classical recipes (recettes classique)
 Historical Background of Classical Garnishes
 Offals/Game
 Larder terminology and vocabulary
Note: Should be taught along with the relevant topics
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.

Latest Articles

Andhra Pradesh Cuisine (Telugu Cuisine)

Andhra Pradesh Cuisine (Telugu Cuisine) INTRODUCTION  The Andhra Pradesh cuisine is...

ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD &...

Organization of Banquet Department

Banquet organization structure             ...

Types of Meringues

There are three types of meringue; their differences lie...

Additives and preservatives used in Ice-cream manufacture

 As ice creams move down the scale from premium,...

Ice Sculptures

Ice Sculptures The Ice sculpture is the highlight of any...

Related Articles

Andhra Pradesh Cuisine (Telugu Cuisine)

Andhra Pradesh Cuisine (Telugu Cuisine) INTRODUCTION  The Andhra Pradesh cuisine is based mostly on regional variation, its rich cultural heritage and the influence of the Royal...

ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD & BEVERAGE DEPARTMENT This department consumes approximately 25% of the total energy cost so the opportunities to...

Organization of Banquet Department

Banquet organization structure             ...