COURSE CODE: | BHMCT-201 |
COURSE TITLE: | FOOD PRODUCTION FOUNDATION –II (THEORY) |
COURSEOBJECTIVES: | This paper will give the basic knowledge of cooking to the beginners.They will get versed with different kinds of ingredients, techniques of pre-preparation and cooking, knowledge of various stocks, sauces and soups, cereals, pulses, various cuts of vegetables and meats with their cookery. |
EVALUATION: | The performance of the students will be evaluated on the basis of classparticipation, house tests, regularity and assignments carrying 40 percent of the total credit and rest through semester end examination of 3 hours duration. |
INSTRUCTIONSFOR PAPER SETTING: | The paper will be divided in two parts Part A: There will be ten short answer questions covering whole syllabus of course. This part will be of 20 marks. Part B: Students will have to attempt four questions in total, one question from each unit with one internal choice. All questions will carry equal marks (10 marks each). Each Unit will contain two questions and there may be short notes in these questions. |
UNIT-1 | MENU PLANNING: Meaning Types and importance. MenuEngineering 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-Wetmasalas, Dry masalas, Composition of different masalas, Varieties of masalasavailable in regional areas, Special masalas blends Gravies : Different types Haryali, Makhni, Shahi/white, ChoppedMasala, karahai, Yellow GravyBasic Tandoori Preparations Indian marinades and Pastes Commodities in Indian cuisine:- Souring Agents, colouring agents, tenderizing agent,Flvouring&Aeromatic Agents, Spicing Agents RICE, CEREALS & PULSES: Introduction, Classification and identification,Cooking of rice, cereals and pulses, Varieties of rice and other cereals |
UNIT-2 | MEAT COOKERY: Introduction to meat cookery, Cuts of beef/veal,Cutsoflamb/mutton,Cutsofpork,Varietymeats(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) |
UNIT-3 | PASTRY:Shortcrust,Laminated,Choux,Hotwater/Roughpuff,Recipes and methods of preparation, Differences, Uses of each pastry, Caretobetakenwhilepreparingpastry,Roleofeachingredient, Temperature of baking pastry Flour: Structure of wheat, Types of Wheat, Types of Flour, Processing of Wheat – Flour, Uses of Flour in Food Production, 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 PASTRYCREAMS:Basicpastrycreams,Usesinconfectionery, Preparation and care in production |
UNIT-4 | BASICCOMMODITIES:Milk-Introduction,ProcessingofMilk,Pasteurisation–Homogenisation,TypesofMilk–Skimmedand 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 |
REFERENCES: | The Professional Chef (4th Edition) By Le RolA.Polsom The Professional Pastry Chef, Fourth Edition By Bo FribergPublisher: Wiley & Sons INC Theory of Catering By Kinton&Cessarani Theory of Cookery By K Arora, Publisher: Frank Brothers Accompaniments & Garnishes from waiter; Communicate: Fuller J. Barrie & Jenkins Bakery & Confectionery By S. C Dubey, Publisher: Socity ofIndian Bakers Modern Cookery (Vol-I) By Philip E. Thangam, Publisher: Orient Longman Practical Cookery By Kinton&Cessarani |
