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:-

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:

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