FOOD PRODUCTION FOUNDATION-1

INTRODUCTION TO COOKERY:

CULINARY HISTORY:

  • Origin of modern cooker
  • Classical and New World Cuisine,
  • Different styles cookery: oriental, European, Continental, Pan American

HIERARCHY AREA OF DEPARTMENT AND KITCHEN:

  • Classical Brigade,
  • Modern staffing in various category hotels,
  • Roles of executive chef, Duties and responsibilities of various chefs,
  • Co-operation with other departments General Layout Of the kitchen in organisations,
  • Layout of receiving areas,
  • Layout of service & wash up

CULINARY TERMS:

  • List of culinary (common and basic) terms,
  • Explanation with examples

AIMS & OBJECTS OF COOKING FOOD:

  • Aims and objectives of cooking food,
  • Various textures, Various consistencies,
  • Techniques used in pre-preparation,
  • Techniques used in preparation

HACCP  

  • Practices in food handling & storage

CONVERSION TABLES:

  • American, British measures and its equivalents

FUELS USED IN CATERING INDUSTRY:

  • Types of fuel used in catering industry; calorific value; comparative study of different fuels,
  • Calculation of amount of fuel required and cost.
  • Gas: method of transfer, LPG and its properties; principles of Bunsen burner, precautions to be taken while handling gas; low and high-pressure burners, Gas bank, location, different types of manifolds

 FIRE PREVENTION AND FIRE FIGHTING SYSTEM:

  •  Classes of fire,
  • Methods of extinguishing fires (Demonstration),
  • Fire extinguishers,
  • Portable and stationery,
  • Fire detectors and alarm,
  • Automatic fire detectors cum extinguishing devices,
  • Structural protection, Legal requirements

 METHODS OF COOKING FOOD:

  • Roasting, Grilling, Frying, Baking, Broiling,
  • Poaching, Boiling:-Principles of each of the above,
  • Care and precautions to be taken, Selection of food for each type of cooking.

BASIC PRINCIPLES OF FOOD PRODUCTION

VEGETABLE  COOKERY:

  • Introduction – classification of vegetables,
  • Pigments and colour changes,
  • Effects of heat on vegetables,
  • Cuts of vegetables,

FRUIT COOKERY:

  • Classification of fruits, Uses of fruit in cookery.

 STOCKS:

  •  Definition of stock,
  • Types of stock,
  • Preparation of stock, Recipes,
  • Storage of stocks,
  • Uses of stocks, Care and precautions

 SAUCES:

  •  Classification of sauces,
  • Recipes for mother sauces, Storage & precautions

 SOUPS:

  •  Classification with examples,
  • Basic recipes of Consommé with 10 Garnishes and other soups.

EGG COOKERY:

  •  Introduction to egg cookery,
  • Structure of an egg, Selection of egg,
  • Uses of egg in cookery

 SALADS

  • Salads & its compositions
  • Types of Lettuce,
  • Types of Dressing,
  • Emerging trends in salad making,

SANDWICHES:

  •  Sandwiches
  • History origin and its Different types

FATS & OILS

  •  Introduction to fats & oils

RAISING OR LEAVENING AGENTS

  •  Introduction to raising or leavening agents