{"id":5531,"date":"2022-01-11T04:26:52","date_gmt":"2022-01-11T04:26:52","guid":{"rendered":"https:\/\/ihmnotessite.com\/?page_id=5531"},"modified":"2022-02-19T13:58:22","modified_gmt":"2022-02-19T13:58:22","slug":"bhmct-1-sem-ppts","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/powerpoint-presentations-for-hmct-syllabus\/bhmct-1-sem-ppts\/","title":{"rendered":"BHMCT 1 SEM PPTS"},"content":{"rendered":"\t\t
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COURSE CODE:<\/strong><\/span><\/p><\/td>

BHMCT-101<\/strong><\/span><\/p><\/td><\/tr>

COURSE TITLE:<\/strong><\/span><\/p><\/td>

FOOD PRODUCTION FOUNDATION I (THEORY)<\/strong><\/span><\/p><\/td><\/tr>

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

INTRODUCTION TO COOKERY: <\/strong>Levels of skills and experiences, Attitudes<\/span><\/p><\/td><\/tr>

\u00a0<\/strong><\/span><\/p><\/td>

and behaviour in the kitchen, Personal hygiene, Uniforms & protective clothing,<\/span><\/p><\/td><\/tr>

Safety procedure in handling equipment<\/span><\/p><\/td><\/tr>

CULINARY HISTORY: <\/strong>Origin of modern cookery Classical and New World<\/span><\/p><\/td><\/tr>

Cuisine, Different styles cookery: oriental, European, Continental, Pan American<\/span><\/p><\/td><\/tr>

HIERARCHY\u00a0 AREA\u00a0 OF\u00a0 DEPARTMENT\u00a0 AND\u00a0 KITCHEN:\u00a0 <\/strong>Classical<\/span><\/p><\/td><\/tr>

Brigade, Modern staffing in various category hotels, Roles of executive chef,<\/span><\/p><\/td><\/tr>

Duties and responsibilities of various chefs, Co-operation with other departments<\/span><\/p><\/td><\/tr>

General Layout Of the kitchen in organisations, layout of receiving areas, layout<\/span><\/p><\/td><\/tr>

of service & wash up<\/span><\/p><\/td><\/tr>

CULINARY TERMS: <\/strong>List of culinary (common and basic) terms, Explanation<\/span><\/p><\/td><\/tr>

with examples<\/span><\/p><\/td><\/tr>

AIMS & OBJECTS OF COOKING FOOD: <\/strong>Aims and objectives of cooking<\/span><\/p><\/td><\/tr>

food, Various textures, Various consistencies, Techniques used in pre-preparation,<\/span><\/p><\/td><\/tr>

Techniques used in preparation<\/span><\/p><\/td><\/tr>

HACCP – <\/strong>Practices in food handling & storage<\/span><\/p><\/td><\/tr>

CONVERSION TABLES: <\/strong>American, British measures and its equivalents<\/span><\/p><\/td><\/tr>

UNIT-2<\/strong><\/span><\/p><\/td>

Fuels used in catering industry: <\/strong>Types of fuel used in catering industry; calorific<\/span><\/p><\/td><\/tr>

\u00a0<\/strong><\/span><\/p><\/td>

value; comparative study of different fuels, Calculation of amount of fuel required<\/span><\/p><\/td><\/tr>

and cost.<\/span><\/p><\/td><\/tr>

Gas: <\/strong>method of transfer, LPG and its properties; principles of Bunsen burner,<\/span><\/p><\/td><\/tr>

precautions to be taken while handling gas; low and high-pressure burners, Gas<\/span><\/p><\/td><\/tr>

bank, location, different types of manifolds<\/span><\/p><\/td><\/tr>

FIRE PREVENTION AND FIRE FIGHTING SYSTEM: <\/strong>Classes of fire,<\/span><\/p><\/td><\/tr>

methods of extinguishing fires (Demonstration), Fire extinguishers, portable and<\/span><\/p><\/td><\/tr>

stationery, Fire detectors and alarm, Automatic fire detectors cum extinguishing<\/span><\/p><\/td><\/tr>

devices, Structural protection, Legal requirements<\/span><\/p><\/td><\/tr>

METHODS OF COOKING FOOD: <\/strong>Roasting, Grilling, Frying, Baking,<\/span><\/p><\/td><\/tr>

Broiling, Poaching, Boiling:-Principles of each of the above, Care and<\/span><\/p><\/td><\/tr>

precautions to be taken, Selection of food for each type of cooking.<\/span><\/p><\/td><\/tr>

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

BASIC PRINCIPLES OF FOOD PRODUCTION<\/strong><\/span><\/p><\/td><\/tr>

\u00a0<\/strong><\/span><\/p><\/td>

VEGETABLE\u00a0 AND\u00a0 FRUIT\u00a0 COOKERY<\/strong>:\u00a0 Introduction\u00a0 <\/strong>\u2013\u00a0 <\/strong>classification\u00a0 of<\/span><\/p><\/td><\/tr>

vegetables, Pigments and colour changes, Effects of heat on vegetables, Cuts of<\/span><\/p><\/td><\/tr>

vegetables, Classification of fruits, Uses of fruit in cookery.<\/span><\/p><\/td><\/tr>

STOCKS: <\/strong>Definition of stock, Types of stock, Preparation of stock, Recipes,<\/span><\/p><\/td><\/tr>

Storage of stocks, Uses of stocks, Care and precautions<\/span><\/p><\/td><\/tr>

SAUCES: <\/strong>Classification of sauces, Recipes for mother sauces, Storage &<\/span><\/p><\/td><\/tr>

precautions<\/span><\/p><\/td><\/tr>

\u00a0<\/strong><\/span><\/p><\/td>

SOUPS: <\/strong>Classification with examples, Basic recipes of Consomm\u00e9 with 10<\/span><\/p><\/td><\/tr>

Garnishes and other soups.<\/span><\/p><\/td><\/tr>

EGG COOKERY: <\/strong>Introduction to egg cookery, Structure of an egg, Selection<\/span><\/p><\/td><\/tr>

of egg, Uses of egg in cookery<\/span><\/p><\/td><\/tr>

SALADS AND SANDWICHES: <\/strong>Salads & its compositions Types Of Lettuce ,<\/span><\/p><\/td><\/tr>

Types of Dressing, Emerging trends in salad making, Sandwiches History origin<\/span><\/p><\/td><\/tr>

and its Different types<\/span><\/p><\/td><\/tr>

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

COMMODITIES:<\/strong><\/span><\/p>

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 SHORTENINGS <\/strong>(Fats & Oils): Role of Shortenings, Varieties of Shortenings, Advantages and Disadvantages of using various Shortenings, Fats & Oil \u2013 Types, varieties<\/span><\/p>

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 RAISING AGENTS: <\/strong>Classification of Raising Agents, Role of Raising Agents, Actions and Reactions<\/span><\/p>

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 THICKENING AGENTS: <\/strong>Classification of thickening agents, Role of Thickening agents<\/span><\/p>

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 HERBS & SPICES <\/strong>: Uses its Importance & it\u2019s different types<\/span><\/p>

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Kitchen Organsiation and Layout: <\/strong>General layout of Kitchen in various organisations, layout of receiving areas, layout of service and washup areas<\/span><\/p><\/td><\/tr>

\u00a0<\/strong><\/span><\/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":"

COURSE CODE: BHMCT-101 COURSE TITLE: FOOD PRODUCTION FOUNDATION I (THEORY) UNIT-1 INTRODUCTION TO COOKERY: Levels of skills and experiences, Attitudes \u00a0 and behaviour in the kitchen, Personal hygiene, Uniforms & protective clothing, Safety procedure in handling equipment CULINARY HISTORY: Origin of modern cookery Classical and New World Cuisine, Different styles cookery: oriental, European, Continental, Pan […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":5513,"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-5531","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nBHMCT 1 SEM PPTS - 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