COURSE CODE: | BHMCT-101 |
COURSE TITLE: | FOOD PRODUCTION FOUNDATION I (THEORY) |
UNIT-1 | INTRODUCTION TO COOKERY: Levels of skills and experiences, Attitudes |
| and behaviour in the kitchen, Personal hygiene, Uniforms & protective clothing, |
Safety procedure in handling equipment | |
CULINARY HISTORY: Origin of modern cookery 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 | |
UNIT-2 | 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. | |
UNIT-3 | BASIC PRINCIPLES OF FOOD PRODUCTION |
| VEGETABLE AND FRUIT COOKERY: Introduction – classification of |
vegetables, Pigments and colour changes, Effects of heat on vegetables, Cuts of | |
vegetables, 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 AND SANDWICHES: Salads & its compositions Types Of Lettuce , | |
Types of Dressing, Emerging trends in salad making, Sandwiches History origin | |
and its Different types | |
UNIT-4 | COMMODITIES: · SHORTENINGS (Fats & Oils): Role of Shortenings, Varieties of Shortenings, Advantages and Disadvantages of using various Shortenings, Fats & Oil – Types, varieties · RAISING AGENTS: Classification of Raising Agents, Role of Raising Agents, Actions and Reactions · THICKENING AGENTS: Classification of thickening agents, Role of Thickening agents · HERBS & SPICES : Uses its Importance & it’s different types · Kitchen Organsiation and Layout: General layout of Kitchen in various organisations, layout of receiving areas, layout of service and washup areas |
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