{"id":398,"date":"2020-01-12T15:09:26","date_gmt":"2020-01-12T15:09:26","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=398"},"modified":"2021-07-01T07:32:58","modified_gmt":"2021-07-01T06:32:58","slug":"food-production-2nd-sem-2","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/","title":{"rendered":"FOOD PRODUCTION 2ND SEM"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"398\" class=\"elementor elementor-398\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-e12878e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e12878e\" 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-373b7c5\" data-id=\"373b7c5\" 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-eec807d elementor-widget elementor-widget-image\" data-id=\"eec807d\" 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=\"1000\" height=\"640\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/02\/group-of-chefs-in-kitchen.jpg\" class=\"attachment-large size-large wp-image-1179\" alt=\"\" srcset=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/02\/group-of-chefs-in-kitchen.jpg 1000w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/02\/group-of-chefs-in-kitchen-300x192.jpg 300w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/02\/group-of-chefs-in-kitchen-768x492.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\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-dbe0d01 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"dbe0d01\" 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-ddeb1c6\" data-id=\"ddeb1c6\" 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-a4d088e elementor-widget elementor-widget-text-editor\" data-id=\"a4d088e\" 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-1st-year\/food-beverage-service-2nd-sem\/menu-planning\/\"><em><strong>MENU PLANNING: <\/strong><\/em><\/a><\/span><\/h4><ul><li><em><strong><span style=\"color: #000000;\">Meaning Types and importance. <\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">Menu Engineering its need and Importance.<\/span><\/strong><\/em><\/li><\/ul><h4><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/indian-spices\/\"><em><strong>INTRODUCTION TO INDIAN COOKERY BASICS.<\/strong><\/em><\/a><\/span><\/h4><ul><li><em><strong><span style=\"color: #000000;\">Introduction to Indian food, Spices used in Indian cookery, <\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">Role of spices in Indian cookery, Indian equivalent of spices (names)<\/span><\/strong><\/em><\/li><\/ul><h4><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/indian-spices-masala\/\"><em><strong>MASALAS: <\/strong><\/em><\/a><\/span><\/h4><ul><li><em><strong><span style=\"color: #000000;\">Blending of spices, <\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">Different masalas used in Indian cookery-Wet<\/span><\/strong><\/em><br \/><em><strong><span style=\"color: #000000;\">masalas, Dry masalas, <\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">Composition of different masalas, Varieties of masalas<\/span><\/strong><\/em><br \/><em><strong><span style=\"color: #000000;\">available in regional areas, Special masalas blends<\/span><\/strong><\/em><\/li><\/ul><h4><a href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/indian-gravies-2\/\"><span style=\"color: #ff0000;\"><em><strong>GRAVIES : <\/strong><\/em><\/span><\/a><\/h4><ul><li><em><strong><span style=\"color: #000000;\">Different types Haryali, Makhni, Shahi\/white, Chopped Masala, karahai, Yellow Gravy<\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">Basic Tandoori Preparations <\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">Indian marinades and Pastes<\/span><\/strong><\/em><\/li><\/ul><h4><em><strong><span style=\"color: #000000;\">COMMODITIES IN INDIAN CUISINE:- <\/span><\/strong><\/em><\/h4><ul><li><a href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/souring-agents\/\"><span style=\"color: #0000ff;\"><em><strong>Souring Agents, <\/strong><\/em><\/span><\/a><\/li><li><a href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/colouring-agents\/\"><span style=\"color: #ff0000;\"><em><strong>colouring agents, <\/strong><\/em><\/span><\/a><\/li><li><em><strong><span style=\"color: #000000;\">tenderizing agent,<\/span><\/strong><\/em><\/li><li><a href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/flavouring-agents\/\"><span style=\"color: #0000ff;\"><em><strong>Flavoring &amp; Aromatic Agents, <\/strong><\/em><\/span><\/a><\/li><li><em><strong><span style=\"color: #000000;\">Spicing Agents<\/span><\/strong><\/em><\/li><\/ul><h4><em><strong><span style=\"color: #000000;\"><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/cereals\/\">CEREALS<\/a><\/span>\u00a0<\/span><\/strong><\/em><\/h4><ul><li><em><strong><span style=\"color: #000000;\">Introduction, Classification and identification,<\/span><\/strong><\/em><br \/><em><strong><span style=\"color: #000000;\">Cooking of cereals and rice\u00a0<\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">Varieties of cereals and rice<\/span><\/strong><\/em><\/li><\/ul><h4><em><strong><span style=\"color: #000000;\">PULSES:<\/span><\/strong><\/em><\/h4><ul><li><em><strong><span style=\"color: #000000;\">Introduction, Classification and identification,<\/span><\/strong><\/em><br \/><em><strong><span style=\"color: #000000;\">Cooking of\u00a0 pulses, <\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">Varieties of\u00a0 pulses<\/span><\/strong><\/em><\/li><\/ul><h4><a href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/meat-cookery\/\"><span style=\"color: #ff0000;\"><strong>MEAT COOKERY: <\/strong><\/span><\/a><\/h4><ul><li><em><strong><span style=\"color: #000000;\">Introduction to meat cookery, Cuts of beef\/veal, Cuts of lamb\/mutton, Cuts of pork, Variety meats (offal\u2019s), Poultry,(With menu examples of each)<\/span><\/strong><\/em><\/li><\/ul><h4><a href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/fish-cookery\/\"><span style=\"color: #ff0000;\"><em><strong>FISH COOKERY: <\/strong><\/em><\/span><\/a><\/h4><ul><li><em><strong><span style=\"color: #000000;\">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)<\/span><\/strong><\/em><\/li><\/ul><h4><a href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/pastry-and-its-types\/\"><span style=\"color: #ff0000;\"><em><strong>PASTRY: <\/strong><\/em><\/span><\/a><\/h4><ul><li><em><strong><span style=\"color: #000000;\">Short crust, Laminated, Choux, Hot water\/Rough puff, Recipes and methods of preparation, Differences, Uses of each pastry, Care to be taken while preparing pastry, Role of each ingredient, Temperature of baking pastry<\/span><\/strong><\/em><\/li><\/ul><h4><em><strong><span style=\"color: #000000;\">FLOUR: <\/span><\/strong><\/em><\/h4><ul><li><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/wheat-structure-flour\/\"><em><strong>Structure of wheat, Types of Wheat, <\/strong><\/em><\/a><\/span><\/li><li><a href=\"https:\/\/ihmnotessite.com\/index.php\/types-of-flour-its-uses\/\"><em><strong><span style=\"color: #000000;\"><span style=\"color: #ff0000;\">Types of Flour &amp; its uses<\/span><\/span><\/strong><\/em><\/a><\/li><li><em><strong><span style=\"color: #000000;\">Processing of Wheat \u2013 Flour, <\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">Cooking of Flour (Starch)SIMPLE <\/span><\/strong><\/em><\/li><\/ul><h4><em><strong><span style=\"color: #000000;\"><a href=\"https:\/\/ihmnotessite.com\/index.php\/role-of-ingredients-in-bread-making\/\"><span style=\"color: #ff0000;\">BREADS:<\/span><\/a><\/span><\/strong><\/em><\/h4><ul><li><em><strong><span style=\"color: #000000;\"> Principles of bread making, <\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">Simple yeast breads, <\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">Role of each ingredient in break making, <\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">Baking temperature and its importance<\/span><\/strong><\/em><\/li><\/ul><h4><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/pastry-cream\/\"><em><strong>PASTRY CREAMS: <\/strong><\/em><\/a><\/span><\/h4><ul><li><em><strong><span style=\"color: #000000;\">Basic pastry creams, <\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">Uses in confectionery, Preparation and care in production<\/span><\/strong><\/em><\/li><\/ul><h4><em><strong><span style=\"text-decoration: underline; color: #000000;\">BASIC COMMODITIES: <\/span><\/strong><\/em><\/h4><h4><a href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/milk-2\/\"><span style=\"color: #ff0000;\"><em><strong>MILK-<\/strong><\/em><\/span><\/a><\/h4><ul><li><em><strong><span style=\"color: #000000;\">Introduction, <\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">Processing of Milk, <\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">Pasteurisation \u2013 Homogenisation, <\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">Types of Milk \u2013 Skimmed and Condensed, Nutritive Value, <\/span><\/strong><\/em><\/li><\/ul><h4><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/cream\/\"><em><strong>CREAM-<\/strong><\/em><\/a><\/span><\/h4><ul><li><em><strong><span style=\"color: #000000;\">Introduction, <\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">Processing of Cream, <\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">Types of Cream\u00a0<\/span><\/strong><\/em><\/li><\/ul><h4><span style=\"color: #ff0000;\"><em><strong><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/ihm-notes-site-hm-jobs-hm-training\/hmct-notes\/bhmct-2nd-year\/food-beverage-service-4th-sem\/cheese\/\">CHEESE:<\/a><\/strong><\/em><\/span><\/h4><ul><li><em><strong><span style=\"color: #000000;\">Introduction, <\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">Processing of Cheese, <\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">Types of Cheese, <\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">Classification of Cheese, <\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">Curing of Cheese, <\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">Uses of Cheese <\/span><\/strong><\/em><\/li><\/ul><h4><a href=\"https:\/\/ihmnotessite.com\/index.php\/butter\/\"><span style=\"color: #ff0000;\"><em><strong>BUTTER-<\/strong><\/em><\/span><\/a><\/h4><ul><li><em><strong><span style=\"color: #000000;\">Introduction, <\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">Processing of Butter, <\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">Types of Butter. <\/span><\/strong><\/em><\/li><\/ul><h4><span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/sugar\/\"><em><strong>SUGAR: <\/strong><\/em><\/a><\/span><\/h4><ul><li><em><strong><span style=\"color: #000000;\">Its Importance, <\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">types of sugar, <\/span><\/strong><\/em><\/li><li><em><strong><span style=\"color: #000000;\">cooking Of Sugar- Various Temperature<\/span><\/strong><\/em><\/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>MENU PLANNING: Meaning Types and importance. Menu Engineering 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 [&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-398","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>FOOD PRODUCTION 2ND SEM - IHMNOTESSITE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"FOOD PRODUCTION 2ND SEM - IHMNOTESSITE\" \/>\n<meta property=\"og:description\" content=\"MENU PLANNING: Meaning Types and importance. 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