FOOD PRODUCTION 2ND SEM

MENU PLANNING:

• Meaning Types and importance.
• Menu Engineering its need and Importance.

INTRODUCTION TO INDIAN COOKERY BASICS.

• Introduction to Indian food, Spices used in Indian cookery,
• Role of spices in Indian cookery, Indian equivalent of spices (names)

MASALAS:

• Blending of spices,
• Different masalas used in Indian cookery-Wet
  masalas, Dry masalas,
• Composition of different masalas, Varieties of masalas
  available in regional areas, Special masalas blends

GRAVIES :

• Different types Haryali, Makhni, Shahi/white, Chopped Masala, karahai, Yellow Gravy
• Basic Tandoori Preparations
• Indian marinades and Pastes

COMMODITIES IN INDIAN CUISINE:-

• Souring Agents,
• colouring agents,
• tenderizing agent,
• Flavoring & Aromatic Agents,
• Spicing Agents

CEREALS 

• Introduction, Classification and identification,
  Cooking of cereals and rice 
• Varieties of cereals and rice

PULSES:

• Introduction, Classification and identification,
  Cooking of  pulses,
• Varieties of  pulses

MEAT COOKERY:

• Introduction to meat cookery, Cuts of beef/veal, Cuts of lamb/mutton, Cuts of pork, Variety meats (offal’s), Poultry,(With menu examples of each)

FISH COOKERY:

• Introduction to fish cookery, classification of fish with examples, Cuts of fish with menu examples, Selection of fish and shell fish, Cooking of fish(Effects of heat)

PASTRY:

• Short crust, Laminated, Choux, 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

FLOUR:

• Structure of wheat, Types of Wheat,
• Types of Flour & its uses
• Processing of Wheat – Flour,
• Cooking of Flour (Starch)SIMPLE

BREADS:

• Principles of bread making,
• Simple yeast breads,
• Role of each ingredient in break making,
• Baking temperature and its importance

PASTRY CREAMS:

• Basic pastry creams,
• Uses in confectionery, Preparation and care in production

BASIC COMMODITIES:

MILK-

• Introduction,
• Processing of Milk,
• Pasteurisation – Homogenisation,
• Types of Milk – Skimmed and Condensed, Nutritive Value,

CREAM-

• Introduction,
• Processing of Cream,
• Types of Cream 

CHEESE:

• Introduction,
• Processing of Cheese,
• Types of Cheese,
• Classification of Cheese,
• Curing of Cheese,
• Uses of Cheese

BUTTER-

• Introduction,
• Processing of Butter,
• Types of Butter.

SUGAR:

• Its Importance,
• types of sugar,
• cooking Of Sugar- Various Temperature