{"id":332,"date":"2020-01-12T14:14:08","date_gmt":"2020-01-12T14:14:08","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=332"},"modified":"2021-03-02T09:08:40","modified_gmt":"2021-03-02T09:08:40","slug":"food-production-6th-sem","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/","title":{"rendered":"FOOD PRODUCTION 6TH SEM"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"332\" class=\"elementor elementor-332\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-e70c4de elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e70c4de\" 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-ac1ae95\" data-id=\"ac1ae95\" 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-6d0c724 elementor-widget elementor-widget-text-editor\" data-id=\"6d0c724\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h4><span style=\"color: #000000;\">INTERNATIONAL CUISINE<\/span><\/h4><ol><li><h4><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/british-cuisine\/\">Great Britain, <\/a><\/span><\/h4><\/li><li><h4><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/ihm-notes-site-hm-jobs-hm-training\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/french-cuisine\/\">France, <\/a><\/span><\/h4><\/li><li><h4><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/ihm-notes-site-hm-jobs-hm-training\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/italian-cuisine\/\">Italy, <\/a><\/span><\/h4><\/li><li><h4><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/spanish-cuisine\/\">Spain and <\/a><\/span><\/h4><\/li><li><h4><span style=\"color: #003300;\"><a style=\"color: #003300;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/portugese-cuisine\/\">Portugal, <\/a><\/span><\/h4><\/li><li><h4><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/scandinavian-cuisine\/\">Scandinavia, <\/a><\/span><\/h4><\/li><li><h4><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/german-cuisine\/\">Germany, <\/a><\/span><\/h4><\/li><li><h4><span style=\"color: #000000;\">Middle Eastern, <\/span><\/h4><\/li><li><h4><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/mexican-cuisine\/\">Mexican, <\/a><\/span><\/h4><\/li><li><h4><span style=\"color: #000000;\">Arabic,<\/span><\/h4><\/li><li><h4><span style=\"color: #000000;\"><strong>Oriental:-<\/strong><\/span><\/h4><\/li><\/ol><ul><li><h4><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/ihm-notes-site-hm-jobs-hm-training\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/chinese-cuisine\/\"><strong>Chinese<\/strong><\/a><\/span><\/h4><\/li><li><h4><strong><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/ihm-notes-site-hm-jobs-hm-training\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/thai-cuisine\/\">Thai<\/a><\/span><\/strong><\/h4><\/li><li><h4><strong><a href=\"https:\/\/ihmnotessite.com\/index.php\/ihm-notes-site-hm-jobs-hm-training\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/japanese-cuisine\/\"><span style=\"color: #000000;\"><span style=\"color: #ff0000;\">Japanese<\/span><\/span><\/a><\/strong><\/h4><\/li><\/ul><h4><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/ihm-notes-site-hm-jobs-hm-training\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/use-of-wine-and-herbs-in-cooking\/\">USE OF WINE AND HERBS IN COOKING<\/a><\/span><\/h4><h4><span style=\"color: #000000;\">A. Ideal uses of wine in cooking<\/span><br \/><span style=\"color: #000000;\">B. Classification of herbs<\/span><br \/><span style=\"color: #000000;\">C. Ideal uses of herbs in cooking<\/span><\/h4><h4><span style=\"color: #000000;\">BAKERY &amp; CONFECTIONERY<\/span><\/h4><h4><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/ihm-notes-site-hm-jobs-hm-training\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/icing-toppings\/\">I. ICINGS &amp; TOPPINGS<\/a><\/span><\/h4><h4><span style=\"color: #000000;\">A. Varieties of icings <\/span><\/h4><h4><span style=\"color: #000000;\">B. Using of Icings<\/span><\/h4><h4><span style=\"color: #000000;\">C. Difference between icings &amp; Toppings <\/span><\/h4><h4><span style=\"color: #000000;\">D. Recipes<\/span><\/h4><h4><a href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/frozen-dessert\/\"><span style=\"color: #000000;\"><span style=\"color: #ff0000;\">II. FROZEN DESSERTS<\/span><\/span><\/a><\/h4><h4><span style=\"color: #000000;\">A. Types and classification of frozen desserts <\/span><\/h4><h4><span style=\"color: #000000;\">B. <\/span><span style=\"color: #000000;\">Ice-creams &#8211; Definitions<\/span><\/h4><h4><span style=\"color: #000000;\">C. Methods of preparation<\/span><\/h4><h4><span style=\"color: #993300;\"><a style=\"color: #993300;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/frozen-dessert\/additives-preservatives\/\">D. Additives and preservatives used in Ice-cream manufacture<\/a><\/span><\/h4><h4><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/ihm-notes-site-hm-jobs-hm-training\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/meringue\/\">III. MERINGUES<\/a><\/span><\/h4><h4><span style=\"color: #000000;\">A. Making of Meringues <\/span><\/h4><h4><span style=\"color: #000000;\">B. Factors affecting the stability<\/span><\/h4><h4><span style=\"color: #000000;\">C. Cooking Meringues <\/span><\/h4><h4><span style=\"color: #000000;\">D. Types of Meringues<\/span><\/h4><h4><span style=\"color: #000000;\">E. Uses of Meringues<\/span><\/h4><h4><span style=\"color: #ff0000;\">IV. BREAD MAKING\u00a0<\/span><\/h4><h4><a href=\"https:\/\/ihmnotessite.com\/index.php\/role-of-ingredients-in-bread-making\/\"><span style=\"color: #ff9900;\">A. Role of ingredients in bread Making<\/span><\/a><\/h4><h4><a href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/various-bread-making-methods\/\"><strong><span style=\"color: #ff0000;\">B. Various bread making methods<\/span><\/strong><\/a><\/h4><h4><a href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/improper-baking-improver-proofing-inferior-quality-of-raw-material-bread-faults\/\"><span style=\"color: #000000;\">C. Bread Faults<\/span><\/a><\/h4><h4><a href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/bread-improvers\/\"><span style=\"color: #0000ff;\">D. Bread Improvers<\/span><\/a><\/h4><h4><a href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/chocolate\/\"><span style=\"color: #ff0000;\">V. CHOCOLATE<\/span><\/a><\/h4><h4><span style=\"color: #000000;\">A. History <\/span><\/h4><h4><span style=\"color: #000000;\">B. Sources <\/span><\/h4><h4><span style=\"color: #000000;\">C. Manufacture &amp; Processing of Chocolate <\/span><\/h4><h4><span style=\"color: #000000;\">D. Types of chocolate<\/span><\/h4><h4><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/tempering-methods-of-chocolate\/\">E. Tempering Methods of chocolate<\/a><\/span><\/h4><h4><span style=\"color: #000000;\"><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/chocolate\/cocoa-butter-white-chocolate\/\">F. Cocoa butter, white chocolate and its<\/a> applications<\/span><\/span><\/h4><p>\u00a0<\/p><p>\u00a0<\/p>\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-15178aa elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"15178aa\" 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-d549e8c\" data-id=\"d549e8c\" 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-c7d33c0 elementor-widget elementor-widget-text-editor\" data-id=\"c7d33c0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h4><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/ihm-notes-site-hm-jobs-hm-training\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/production-planning\/\">PRODUCTION MANAGEMENT<\/a><\/span><\/h4><h4><span style=\"color: #000000;\">A. Kitchen Organisation <\/span><\/h4><h4><span style=\"color: #000000;\">B. Allocation of Work-Job Description, Duty Rosters<\/span><\/h4><h4><span style=\"color: #000000;\">C. Production Planning <\/span><\/h4><h4><span style=\"color: #000000;\">D. Production Scheduling<\/span><\/h4><h4><span style=\"color: #000000;\">E. Production Quality &amp; Quantity Control<\/span><\/h4><h4><span style=\"color: #000000;\">F. Forecasting Budgeting<\/span><\/h4><h4><span style=\"color: #000000;\">G. Yield Management<\/span><\/h4><h4><span style=\"color: #ff0000;\">PRODUCT &amp; RESEARCH DEVELOPMENT<\/span><\/h4><h4><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/ihmnotessite.com\/index.php\/ihm-notes-site-hm-jobs-hm-training\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/testing-new-equipment\/\">A. Testing new equipment, <\/a><\/span><\/h4><h4><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/ihmnotessite.com\/index.php\/ihm-notes-site-hm-jobs-hm-training\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/product-research-development\/\">B. Developing new recipes<\/a><\/span><\/h4><h4><span style=\"color: #000000;\">C. <a href=\"https:\/\/ihmnotessite.com\/index.php\/ihm-notes-site-hm-jobs-hm-training\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/food-trails-its-purpose\/\">Food Trials &amp; Trails<\/a><\/span><\/h4><h4><span style=\"color: #000000;\">D. <span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/ihmnotessite.com\/index.php\/ihm-notes-site-hm-jobs-hm-training\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/organoleptic-sensory-evaluation\/\">Organoleptic &amp; Sensory Evaluation<\/a><\/span><\/span><\/h4><h3><a href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/production-scheduling\/\"><strong><span style=\"color: #ff0000;\">PRODUCTION SCHEDULING<\/span><\/strong><\/a><\/h3><ul><li><h4><strong>Function\/purpose of production scheduling<\/strong><\/h4><\/li><li><h4><strong>Key concepts in production scheduling<\/strong><\/h4><\/li><li><h4><strong>Importance of production scheduling<\/strong><\/h4><\/li><li><h4><strong>Components of Production Scheduling<\/strong>\u00a0<\/h4><\/li><\/ul><div>\u00a0<\/div>\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-e368e15 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e368e15\" 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-e983ebc\" data-id=\"e983ebc\" 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-08f6720 elementor-widget elementor-widget-text-editor\" data-id=\"08f6720\" 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: #000000;\"><a style=\"color: #000000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/molecular-gastronomy\/\"><strong><span style=\"color: #ff0000;\">MOLECULAR GASTRONOMY<\/span><\/strong><\/a><\/span><\/h2><ul><li><span style=\"color: #000000;\">History &amp; development<\/span><\/li><li><span style=\"color: #000000;\">Chemical structure of proprietary food<\/span><\/li><li><span style=\"color: #000000;\">Carbohydrates in MG<\/span><\/li><li><span style=\"color: #000000;\">Equipment and chemicals<\/span><\/li><li><span style=\"color: #000000;\">Emulsion &#8211; theory and application<\/span><\/li><li><span style=\"color: #0000ff;\"><strong><a style=\"color: #0000ff;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/cooking-methods\/\">Culinary cooking process<\/a><\/strong><\/span><\/li><\/ul><h2><a href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/food-plating\/\"><span style=\"color: #ff0000;\"><strong>FOOD PLATING OR PRESENTATION<\/strong><\/span><\/a><\/h2>\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>INTERNATIONAL CUISINE Great Britain, France, Italy, Spain and Portugal, Scandinavia, Germany, Middle Eastern, Mexican, Arabic, Oriental:- Chinese Thai Japanese USE OF WINE AND HERBS IN COOKING A. Ideal uses of wine in cookingB. Classification of herbsC. Ideal uses of herbs in cooking BAKERY &amp; CONFECTIONERY I. ICINGS &amp; TOPPINGS A. Varieties of icings B. 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