FOOD PRODUCTION 6TH SEM

INTERNATIONAL CUISINE

1. Great Britain,

2. France,

3. Italy,

4. Spain and

5. Portugal,

6. Scandinavia,

7. Germany,

8. Middle Eastern,

9. Mexican,

10. Arabic,

11. Oriental:-

• Chinese

• Thai

• Japanese

USE OF WINE AND HERBS IN COOKING

A. Ideal uses of wine in cooking
B. Classification of herbs
C. Ideal uses of herbs in cooking

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. BREAD MAKING 

A. Role of ingredients in bread Making

B. Various bread making methods

C. Bread Faults

D. Bread Improvers

V. CHOCOLATE

A. History

B. Sources

C. Manufacture & Processing of Chocolate

D. Types of chocolate

E. Tempering Methods of chocolate

F. Cocoa butter, white chocolate and its applications