Syllabus Wise Reading Food production 1st sem 107 hmhelp FacebookTwitterPinterestWhatsApp -Advertisement- Links Will Be updated soon! Stay Tuned S.No.TopicHoursWeight age01INTRODUCTION TO COOKERY 01 INTRODUCTION TO COOKERYA. Levels of skills and experiencesB. Attitudes and behavior in the kitchenC. Personal hygieneD. Uniforms & protective clothingE. Safety procedure in handling equipment025%02CULINARY HISTORY A. Origin of modern cookery01Intro only03HIERARCHY AREA OF DEPARTMENT AND KITCHEN A. Classical BrigadeB. Modern staffing in various category hotelsC. Roles of executive chefD. Duties and responsibilities of various chefsE. Co-operation with other departments0310%04CULINARY TERMS A. List of culinary (common and basic) termsB. Explanation with examples025%05AIMS & OBJECTS OF COOKING FOOD A. Aims and objectives of cooking foodB. Various texturesC. Various consistenciesD. Techniques used in pre-preparationE. Techniques used in preparation0210%06BASIC PRINCIPLES OF FOOD PRODUCTION – I I) VEGETABLE AND FRUIT COOKERYA. Introduction – classification of vegetablesB. Pigments and colour changesC. Effects of heat on vegetablesD. Cuts of vegetablesE. Classification of fruitsF. Uses of fruit in cookeryG. Salads and salad dressingsii) STOCKS A. Definition of stockB. Types of stockC. Preparation of stockD. RecipesE. Storage of stocksF. Uses of stocksG. Care and precautionsiii) SAUCESA. Classification of saucesB. Recipes for mother saucesC. Storage & precautions 08 30%07METHODS OF COOKING FOOD A. RoastingB. GrillingC. FryingD. BakingE. BroilingF. PoachingG. Boiling · Principles of each of the above · Care and precautions to be taken · Selection of food for each type of cooking0415%08SOUPSA. Classification with examplesB. Basic recipes of Consommé with 10 Garnishes0210%09 EGG COOKERYA. Introduction to egg cookeryB. Structure of an eggC. Selection of eggD. Uses of egg in cookery025%10 COMMODITIES:i) Shortenings (Fats & Oils)A. Role of ShorteningsB. Varieties of ShorteningsC. Advantages and Disadvantages of using various ShorteningsD. Fats & Oil – Types, varietiesii) Raising AgentsA. Classification of Raising AgentsB. Role of Raising AgentsC. Actions and Reactionsiii) Thickening Agents A. Types of Thickening Agents B. Role of Thickening agentsiv) SugarA. Importance of SugarB. Types of SugarC. Cooking of Sugar – various0410% -Advertisement-
