{"id":374,"date":"2020-01-12T14:34:12","date_gmt":"2020-01-12T14:34:12","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=374"},"modified":"2021-05-19T07:34:17","modified_gmt":"2021-05-19T06:34:17","slug":"food-production-5th-sem","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/","title":{"rendered":"FOOD PRODUCTION 5TH SEM"},"content":{"rendered":"\t\t
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\u00a0<\/p>

1<\/span><\/strong><\/p><\/td>

Introduction of Larder<\/strong><\/span><\/a><\/p><\/td><\/tr>

2<\/span><\/strong><\/td>

Equipment found in the larder<\/strong><\/a><\/span><\/p><\/td><\/tr>

3<\/span><\/strong><\/p><\/td>

Layout of a typical larder with equipment and various sections<\/strong><\/a><\/span><\/p><\/td><\/tr>

4<\/span><\/strong><\/p><\/td>

Common terms used in the Larder and Larder control<\/strong><\/a><\/span><\/p><\/td><\/tr>

5<\/span><\/strong><\/p><\/td>

Essentials of Larder Control & Importance of Larder Control<\/strong><\/span><\/a><\/p><\/td><\/tr>

6<\/span><\/strong><\/td>

Devising Larder Control Systems, CO-ORDINATION with other Departments<\/strong><\/a><\/span><\/p><\/td><\/tr>

7<\/span><\/strong><\/p><\/td>

Introduction to Yield Testing<\/strong><\/a><\/span><\/p><\/td><\/tr>

8<\/span><\/strong><\/p><\/td>

Hierarchy & Duties And Responsibilities Of The Larder Chef<\/strong><\/span><\/a><\/p><\/td><\/tr>

9<\/span><\/strong><\/p><\/td>

Functions of the Larder<\/span><\/strong><\/p><\/td><\/tr>

10<\/span><\/strong><\/p><\/td>

Sections of the Larder<\/span><\/strong><\/p><\/td><\/tr>

11<\/span><\/strong><\/p><\/td>

Introduction to charcuterie<\/strong><\/span><\/a><\/p><\/td><\/tr>

12<\/span><\/strong><\/p><\/td>

SAUSAGES: Introduction, Types & Varieties<\/span><\/span><\/strong><\/a><\/p><\/td><\/tr>

13<\/span><\/strong><\/p><\/td>

CASINGS: Introduction , Types & Varieties<\/strong><\/span><\/a><\/p><\/td><\/tr>

14<\/span><\/strong><\/p><\/td>

FILLINGS: Types & Varieties<\/strong><\/span><\/a><\/p><\/td><\/tr>

15<\/span><\/strong><\/p><\/td>

Introduction to forcemeat & Types of forcemeats<\/strong><\/a><\/span><\/p><\/td><\/tr>

16<\/span><\/strong><\/p><\/td>

Preparation of forcemeats<\/strong><\/span><\/a><\/p><\/td><\/tr>

17<\/span><\/strong><\/p><\/td>

Uses of forcemeats<\/span><\/strong><\/p><\/td><\/tr>

18<\/span><\/strong><\/p><\/td>

Introduction & Types of Brines<\/span><\/strong><\/p><\/td><\/tr>

19<\/span><\/strong><\/p><\/td>

Preparation of Brines<\/span><\/strong><\/p><\/td><\/tr>

20<\/span><\/strong><\/p><\/td>

Introduction to curing<\/span><\/strong><\/p><\/td><\/tr>

21<\/span><\/strong><\/p><\/td>

Various Methods of Curing<\/span><\/strong><\/p><\/td><\/tr>

22<\/span><\/strong><\/p><\/td>

Introduction to marinades<\/strong><\/span><\/a><\/p><\/td><\/tr>

23<\/span><\/strong><\/p><\/td>

Types of Marinades<\/strong><\/span><\/a><\/p><\/td><\/tr>

24<\/span><\/strong><\/p><\/td>

Uses of Marinades<\/span><\/strong><\/p><\/td><\/tr>

25<\/span><\/strong><\/p><\/td>

Difference between Brines, Cures & Marinades<\/strong><\/span><\/a><\/p><\/td><\/tr>

26<\/span><\/strong><\/p><\/td>

Introduction to HAM, BACON & GAMMON<\/strong><\/span><\/a><\/p><\/td><\/tr>

27<\/span><\/strong><\/p><\/td>

Cuts \u00a0and uses of Ham<\/strong><\/span><\/a><\/p><\/td><\/tr>

28<\/span><\/strong><\/p><\/td>

Cuts & uses of Bacon<\/strong><\/span><\/a><\/p><\/td><\/tr>

29<\/span><\/strong><\/p><\/td>

Cuts & uses of Gammon<\/strong><\/a><\/span><\/p><\/td><\/tr>

30<\/span><\/strong><\/p><\/td>

Differences between Ham, Bacon & Gammon<\/strong><\/span><\/a><\/p><\/td><\/tr>

31<\/span><\/strong><\/p><\/td>

Processing of Ham & Bacon, Green Bacon<\/strong><\/a><\/span><\/p><\/td><\/tr>

32<\/span><\/strong><\/p><\/td>

Introduction to GALANTINES<\/strong><\/span><\/a><\/p><\/td><\/tr>

33<\/span><\/strong><\/p><\/td>

Making of galantines<\/span><\/strong><\/p><\/td><\/tr>

34<\/span><\/strong><\/p><\/td>

Types of Galantine<\/span><\/strong><\/p><\/td><\/tr>

35<\/span><\/strong><\/p><\/td>

Difference between Galantine & Ballotines<\/strong><\/span><\/a><\/p><\/td><\/tr>

36<\/span><\/strong><\/p><\/td>

Introduction to PATES & Types of Pate<\/strong><\/span><\/a><\/p><\/td><\/tr>

37<\/span><\/strong><\/p><\/td>

Pate de foie gras and uses<\/strong><\/a><\/span><\/p><\/td><\/tr>

38<\/span><\/strong><\/p><\/td>

Making of Pate & Commercial pate and Pate Maison<\/span><\/span><\/strong><\/a><\/p><\/td><\/tr>

39<\/span><\/strong><\/p><\/td>

Introduction to Truffle -Source & Cultivation<\/strong><\/a><\/span><\/p><\/td><\/tr>

40<\/span><\/strong><\/p><\/td>

Uses of Truffle<\/strong><\/a><\/span><\/p><\/td><\/tr>

41<\/span><\/strong><\/p><\/td>

Types of truffle<\/strong><\/a><\/span><\/p><\/td><\/tr>

42<\/span><\/strong><\/p><\/td>

Introduction to MOUSE & MOUSSELINE<\/strong><\/a><\/span><\/p><\/td><\/tr>

43<\/span><\/strong><\/p><\/td>

Types of mousse<\/strong><\/a><\/span><\/p><\/td><\/tr>

44<\/span><\/strong><\/p><\/td>

Preparation of mousse<\/strong><\/span><\/a><\/p><\/td><\/tr>

45<\/span><\/strong><\/p><\/td>

Preparation of mousseline<\/strong><\/span><\/a><\/p><\/td><\/tr>

46<\/span><\/strong><\/p><\/td>

Difference between mousse and mousseline<\/strong><\/a><\/span><\/p><\/td><\/tr>

47<\/span><\/strong><\/p><\/td>

Introduction to CHAUD FROID<\/strong><\/span><\/a><\/p><\/td><\/tr>

48<\/span><\/strong><\/p><\/td>

Preparation of chaud-froid<\/strong><\/span><\/a><\/p><\/td><\/tr>

49<\/span><\/strong><\/p><\/td>

Precautions taken during making chaud-froid<\/strong><\/span><\/a><\/p><\/td><\/tr>

50<\/span><\/strong><\/p><\/td>

Types of chaudfroid & Uses of chaudfroid<\/strong><\/span><\/a><\/p><\/td><\/tr>

51<\/span><\/strong><\/p><\/td>

Introduction\u00a0 & Definition of Aspic Jelly<\/strong><\/a><\/span><\/p><\/td><\/tr>

52<\/span><\/strong><\/p><\/td>

Difference between Aspic Jelly and Gelee<\/strong><\/span><\/a><\/p><\/td><\/tr>

53<\/span><\/strong><\/p><\/td>

Making of Aspic and Gelee<\/strong><\/a><\/span><\/p><\/td><\/tr>

54<\/span><\/strong><\/p><\/td>

Uses of Aspic and Gelee<\/strong><\/span><\/p><\/td><\/tr>

55<\/span><\/strong><\/p><\/td>

Introduction to QUENELLES, PARFAITS, ROULADES<\/strong><\/span><\/a><\/p><\/td><\/tr>

56<\/span><\/strong><\/p><\/td>

Preparation of Quenelles, Parfaits and Roulades<\/span><\/strong><\/p><\/td><\/tr>

57<\/span><\/strong><\/p><\/td>

Introduction to NON EDIBLE DISPLAYS<\/span><\/strong><\/p><\/td><\/tr>

58<\/span><\/strong><\/p><\/td>

Preparation of Ice carvings, Tallow sculpture, Fruit & vegetable Displays, Salt dough, Pastillage, Jelly Logo, Thermocol work<\/span><\/strong><\/p><\/td><\/tr>

59<\/span><\/strong><\/p><\/td>

Introduction to APPETIZERS & GARNISHES<\/strong><\/span><\/a><\/p><\/td><\/tr>

60<\/span><\/strong><\/p><\/td>

Classification of Appetizers & Examples of Appetizers<\/span><\/strong><\/p><\/td><\/tr>

61<\/span><\/strong><\/p><\/td>

Historic importance of culinary Garnishes, Explanation of different Garnishes<\/strong><\/span><\/a><\/p><\/td><\/tr>

62<\/span><\/strong><\/p><\/td>

Introduction to SANDWICHES & Parts of Sandwiches<\/span><\/strong><\/p><\/td><\/tr>

63<\/span><\/strong><\/p><\/td>

\u00a0Types of Sandwiches & Types of Bread<\/span><\/strong><\/p><\/td><\/tr>

64<\/span><\/strong><\/p><\/td>

Types of filling: Classification, Spreads and Garnishes<\/span><\/strong><\/p><\/td><\/tr>

65<\/span><\/strong><\/p><\/td>

Making of Sandwiches & Storing of Sandwiches.<\/span><\/strong><\/p><\/td><\/tr><\/tbody><\/table>\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":"

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