07010201: Food Production Foundation –II

Topics to be covered                                                        Teaching Hours

Domain

Vegetable, Cuts & Cookery: Cuts of Vegetables, Effect of Heat on vegetables, Milk and Milk Products: – Introduction, Types, Purchasing, Storing Considerations and their key uses in kitchen, Pigment and Colour Changes, nutritional  and hygiene aspects, Herbs & Spices, Cereals and Pulses,  

08

 

Must Know

 

 Eggs, Poultry and Meat: Structure & Classification of Egg, Storage and preparation of breakfast dishes with eggs. Poultry and Game: Introduction, Classification, Selection Criterion, Cuts of Poultry, Yield and simple Indian preparations.  

07

 

Fishes in cooking: Introduction, Types, Purchasing, Storing Considerations, Fish & Shellfish, Their Classification, Cuts of Fish, Popular Species of Fish, Classical Preparations of Fish, common cooking methods used for Seafood.  

08

Pastry Making: Role of ingredients, Types of pastry, Method of pastry making, Short Dough Pastries, Flaky Pastry, Common Problems with Flaky Pastry, Éclairs and Cream Puffs, Common Problems with Eclairs and Cream Puffs, Cream Types of milk products, Mouse, soufflé and pudding, Types of cookies, Faults & causes.  

12

 

Meat: Characteristics, selection and grading, Classification ( Bovines, Ovines and Swines), Categories, Cuts of Meat, Storage and handling.

Function of ingredients in cooking and baking. 

 

10

Practical: Food Production

 

  1. Meat – Identification of various cuts, Carcass demonstration
  2. Preparation of basic cuts-Lamb and Pork
  3. Fish- identification & classification, cuts
  4. Salads & soups Preparations- Chicken, Mutton, Fish-international
  5. Preparation of menu
  • Main Course Entrée dishes preparation-(chicken, fish, mutton)-Min 05 Types
  • Simple Potatoes or Starches  preparation accompanied with Entrée Dishes
  • Vegetable preparation dishes accompanied with Entrée Dishes

Practical: Bakery & confectionary

  1. Demonstration   and   Preparation   –  PASTRY:
  2. SIMPLE COOKIES
  3. Desserts: COLD SWEET , HOT SWEET,  INDIAN SWEETS
  4. Basic Bread Preparation
 

 

30

 

30

 

 

 

30

30

Syllabus Books

  • Accompaniments & Garnishes from waiter; Communicate: Fuller J. Barrie & Jenkins
  • Cooking Essentials for the New Professional Chef
  • Food Production Operations: Parvinder S Bali, Oxford Uni