{"id":221,"date":"2020-01-01T18:47:35","date_gmt":"2020-01-01T18:47:35","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=221"},"modified":"2020-12-13T07:29:47","modified_gmt":"2020-12-13T07:29:47","slug":"food-production-foundation-1","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/","title":{"rendered":"FOOD PRODUCTION FOUNDATION-1"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"221\" class=\"elementor elementor-221\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-7833236e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"7833236e\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-338e305e\" data-id=\"338e305e\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-3e346f8 elementor-widget elementor-widget-image\" data-id=\"3e346f8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"661\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/20160412_172753-1024x661.jpg\" class=\"attachment-large size-large wp-image-22\" alt=\"\" srcset=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/20160412_172753-1024x661.jpg 1024w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/20160412_172753-300x194.jpg 300w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/20160412_172753-768x496.jpg 768w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/20160412_172753-1536x992.jpg 1536w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/20160412_172753-2048x1322.jpg 2048w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/20160412_172753-1200x775.jpg 1200w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/20160412_172753-1980x1278.jpg 1980w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-493536f elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"493536f\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-65eb24d\" data-id=\"65eb24d\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-e41a059 elementor-widget elementor-widget-text-editor\" data-id=\"e41a059\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h2><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/elementor-615\/\"><strong>INTRODUCTION TO COOKERY: <\/strong><\/a><\/span><\/h2><ul><li><span style=\"color: #000000;\">Levels of skills and experiences,<\/span><\/li><li><a href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/chef-attitude\/\"><strong><span style=\"color: #0000ff;\">Attitudes and behavior in the kitchen,<\/span><\/strong><\/a><\/li><li><a href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/personal-hygiene\/\"><strong><span style=\"color: #800000;\">Personal hygiene,<\/span><\/strong><\/a><\/li><li><a href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/uniform-protective-clothing-of-a-chef\/\"><strong><span style=\"color: #000000;\">Uniforms &amp; protective clothing,<\/span><\/strong><\/a><\/li><li><a href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/safety-procedure-in-handling-equipment\/\"><strong><span style=\"color: #0000ff;\">Safety procedure in handling equipment<\/span><\/strong><\/a><\/li><\/ul><h2><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/introduction-to-cuisine\/\"><strong>CULINARY HISTORY: <\/strong><\/a><\/span><\/h2><ul><li><span style=\"color: #000000;\">Origin of modern cooker<\/span><\/li><li><span style=\"color: #000000;\">Classical and New World Cuisine,<\/span><\/li><li><span style=\"color: #000000;\">Different styles cookery: oriental, European, Continental, Pan American<\/span><\/li><\/ul><h2><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/elementor-620\/\"><strong>HIERARCHY AREA OF DEPARTMENT AND KITCHEN: <\/strong><\/a><\/span><\/h2><ul><li><span style=\"color: #000000;\">Classical Brigade,<\/span><\/li><li><span style=\"color: #000000;\">Modern staffing in various category hotels,<\/span><\/li><li><span style=\"color: #000000;\">Roles of executive chef, Duties and responsibilities of various chefs,<\/span><\/li><li><span style=\"color: #000000;\">Co-operation with other departments General Layout Of the kitchen in organisations,<\/span><\/li><li><span style=\"color: #000000;\">Layout of receiving areas,<\/span><\/li><li><span style=\"color: #000000;\">Layout of service &amp; wash up<\/span><\/li><\/ul><h2><span style=\"color: #000000;\"><strong>CULINARY TERMS: <\/strong><\/span><\/h2><ul><li><span style=\"color: #000000;\">List of culinary (common and basic) terms,<\/span><\/li><li><span style=\"color: #000000;\">Explanation with examples<\/span><\/li><\/ul><h2><a href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-beverage-service-foundation-1\/aims-objectives-of-cooking\/\"><span style=\"color: #ff0000;\"><strong>AIMS &amp; OBJECTS OF COOKING FOOD: <\/strong><\/span><\/a><\/h2><ul><li><span style=\"color: #000000;\">Aims and objectives of cooking food,<\/span><\/li><li><span style=\"color: #000000;\">Various textures, Various consistencies,<\/span><\/li><li><span style=\"color: #000000;\">Techniques used in pre-preparation,<\/span><\/li><li><span style=\"color: #000000;\">Techniques used in preparation<\/span><\/li><\/ul><h2><span style=\"color: #000000;\"><strong><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/haccp\/\">HACCP<\/a> <\/span>\u00a0<\/strong><\/span><\/h2><ul><li><span style=\"color: #000000;\">Practices in food handling &amp; storage<\/span><\/li><\/ul><h2><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/conversion-table\/\"><strong>CONVERSION TABLES: <\/strong><\/a><\/span><\/h2><ul><li><span style=\"color: #000000;\">American, British measures and its equivalents<\/span><\/li><\/ul><h2><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/fuels-used-in-kitchen\/\"><strong>FUELS USED IN CATERING INDUSTRY: <\/strong><\/a><\/span><\/h2><ul><li><span style=\"color: #000000;\">Types of fuel used in catering industry; calorific value; comparative study of different fuels, <\/span><\/li><li><span style=\"color: #000000;\">Calculation of amount of fuel required and cost.<\/span><\/li><li><span style=\"color: #000000;\"><strong>Gas: <\/strong>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<\/span><\/li><\/ul><h2><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/fire-precautions\/\"><strong>\u00a0<\/strong><strong>FIRE PREVENTION AND FIRE FIGHTING SYSTEM: <\/strong><\/a><\/span><\/h2><ul><li><span style=\"color: #000000;\"><strong>\u00a0<\/strong>Classes of fire,<\/span><\/li><li><span style=\"color: #000000;\">Methods of extinguishing fires (Demonstration),<\/span><\/li><li><span style=\"color: #000000;\">Fire extinguishers,<\/span><\/li><li><span style=\"color: #000000;\">Portable and stationery,<\/span><\/li><li><span style=\"color: #000000;\">Fire detectors and alarm,<\/span><\/li><li><span style=\"color: #000000;\">Automatic fire detectors cum extinguishing devices,<\/span><\/li><li><span style=\"color: #000000;\">Structural protection, Legal requirements<\/span><\/li><\/ul><h2><span style=\"color: #ff0000;\"><strong>\u00a0<\/strong><a href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/cooking-methods\/\"><strong><span style=\"color: #ff0000;\">METHODS OF COOKING FOOD:<\/span> <\/strong><\/a><\/span><\/h2><ul><li><span style=\"color: #000000;\">Roasting, Grilling, Frying, Baking, Broiling,<\/span><\/li><li><span style=\"color: #000000;\">Poaching, Boiling:-Principles of each of the above,<\/span><\/li><li><span style=\"color: #000000;\">Care and precautions to be taken, Selection of food for each type of cooking.<\/span><\/li><\/ul><h1><span style=\"text-decoration: underline; color: #000000;\"><strong>BASIC PRINCIPLES OF FOOD PRODUCTION <\/strong><\/span><\/h1><h2><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/vegetable-its-classification\/\"><strong>VEGETABLE\u00a0 COOKERY<\/strong>:<\/a><\/span><\/h2><ul><li><span style=\"color: #000000;\">Introduction \u2013 classification of vegetables, <\/span><\/li><li><span style=\"color: #000000;\">Pigments and colour changes, <\/span><\/li><li><span style=\"color: #000000;\">Effects of heat on vegetables, <\/span><\/li><li><span style=\"color: #000000;\">Cuts of vegetables,<\/span><\/li><\/ul><h2><a href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/fruits-their-classification\/\"><span style=\"color: #000000;\"><span style=\"color: #ff0000;\"><strong>FRUIT COOKERY<\/strong>:<\/span><\/span><\/a><\/h2><ul><li><span style=\"color: #000000;\">Classification of fruits, Uses of fruit in cookery.<\/span><\/li><\/ul><h2><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/stock\/\"><strong>\u00a0<\/strong><strong>STOCKS: <\/strong><\/a><\/span><\/h2><ul><li><span style=\"color: #000000;\"><strong>\u00a0<\/strong>Definition of stock, <\/span><\/li><li><span style=\"color: #000000;\">Types of stock, <\/span><\/li><li><span style=\"color: #000000;\">Preparation of stock, Recipes, <\/span><\/li><li><span style=\"color: #000000;\">Storage of stocks, <\/span><\/li><li><span style=\"color: #000000;\">Uses of stocks, Care and precautions<\/span><\/li><\/ul><h2><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/sauce-its-derivatives\/\"><strong>\u00a0<\/strong><strong>SAUCES: <\/strong><\/a><\/span><\/h2><ul><li><span style=\"color: #000000;\"><strong>\u00a0<\/strong>Classification of sauces, <\/span><\/li><li><span style=\"color: #000000;\">Recipes for mother sauces, Storage &amp; precautions<\/span><\/li><\/ul><h2><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/elementor-628\/\"><strong>\u00a0<\/strong><strong>SOUPS: <\/strong><\/a><\/span><\/h2><ul><li><span style=\"color: #000000;\"><strong>\u00a0<\/strong>Classification with examples, <\/span><\/li><li><span style=\"color: #000000;\">Basic recipes of Consomm\u00e9 with 10 Garnishes and other soups.<\/span><\/li><\/ul><h2><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/egg-cookery\/\"><strong>EGG COOKERY: <\/strong><\/a><\/span><\/h2><ul><li><span style=\"color: #000000;\"><strong>\u00a0<\/strong>Introduction to egg cookery,<\/span><\/li><li><span style=\"color: #000000;\">Structure of an egg, Selection of egg, <\/span><\/li><li><span style=\"color: #000000;\">Uses of egg in cookery<\/span><\/li><\/ul><h2><span style=\"color: #ff0000;\"><strong>\u00a0<\/strong><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/salads-dressings\/\"><strong>SALADS<\/strong><\/a><\/span><\/h2><ul><li><span style=\"color: #000000;\">Salads &amp; its compositions <\/span><\/li><li><span style=\"color: #000000;\">Types of Lettuce, <\/span><\/li><li><span style=\"color: #000000;\">Types of Dressing, <\/span><\/li><li><span style=\"color: #000000;\">Emerging trends in salad making,<\/span><\/li><\/ul><h2><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/sandwich\/\"><strong>SANDWICHES: <\/strong><\/a><\/span><\/h2><ul><li><span style=\"color: #000000;\"><strong>\u00a0<\/strong>Sandwiches <\/span><\/li><li><span style=\"color: #000000;\">History origin and its Different types<\/span><\/li><\/ul><h2><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/fats-oils\/\"><strong>FATS &amp; OILS<\/strong><\/a><\/span><\/h2><ul><li><span style=\"color: #000000;\"><strong>\u00a0<\/strong>Introduction to fats &amp; oils<\/span><\/li><\/ul><h2><a href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/raising-or-leavening-agents\/\"><span style=\"color: #ff0000;\">RAISING OR LEAVENING AGENTS<\/span><\/a><\/h2><ul><li><span style=\"color: #000000;\"><strong>\u00a0<\/strong>Introduction to raising or leavening agents<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>INTRODUCTION TO COOKERY: Levels of skills and experiences, Attitudes and behavior in the kitchen, Personal hygiene, Uniforms &amp; protective clothing, Safety procedure in handling equipment 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":109,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-221","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- 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