Food Production I
Unit-1 : INTRODUCTION TO COOKERY
Hygiene - Personal, Food, Environment,
Uniforms & protective clothing,
Safety procedure in handling kitchen equipment,
Unit-2: ORGANIZATION STRUCTURE OF MODERN KITCHENS AND AIMS & OBJECTS OF COOKING FOOD
Classical Brigade & Modern Staffing,
Duties and responsibilities of various chefs in Catering Establishments,
Professional ethics and etiquettes in workplace,
Aims of cooking (Including senses through food),
Basic principles of Safety Precautions,
ROLE OF INGREDIENTS: Fats & Oils (Shortenings), Raising Agents,
Flour - All purpose, Whole wheat, Multigrain, Millets, Gluten free,
Sugar - Importance, Types, Cooking stages,
Water - pH, Application in cooking, as commodity
Unit-3: BASIC COOKING PRINCIPLES: HEAT TRANSFER AND COOKING METHODS
Moist Heat, Dry Heat, Dry Heat using Fat, Microwave; STOCKS: Definition and Types, Components of stock, Method, Storage and Usage;
THICKENINGS & SAUCES: Definition, Thickening Agents, Basic Sauces and Derivatives, Proprietary and Contemporary sauces, Deglazing
Unit-4: SOUPS & SALADS
Definitions, Classification with examples, International Soups,
Components of Salads,
PLANT BASED CULINARY ARTS, Importance, Vegetables & Fruits - Identification & Classification, Effect of Heat, Storage,
UNDERSTANDING EGG AND FISH: Classification & Selection, Usage, Precaution, Cuts of Fish
Unit-5: BASIC PRINCIPLES OF BREAD & CAKE MAKING
Ingredients used in bread making and their roles, Beneficial role of microbes- probiotics,
Steps in bread making,
Methods of bread making,
Bread faults,
CAKES: Ingredients used in cake making, Methods of cake making, Cake faults