Syllabus
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Course Code: CC-BHMCT-5 Course Name: A) Food Production Foundation -II (Theory) |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | Vegetable Cookery : introduction • Pigments and color changes • Effects of heat on vegetables • Food Preservatives & Additives-natural and chemical. • Various Flavoring agent • Thickening agents / binding agents • Souring agents |
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| 2 | Preparation of ingredients: • Pre- Preparation techniques & their types • Preparation techniques & their types • Methods of mixing foods |
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| 3 | Stock , soup , sauces ,salami , sausages & salads : • Stocks, Types of Stock , Uses of Stocks, • Preparation of Stock, Recipes • Soups, types of soup ,uses of soup • Preparation of Soup, Recipes • Sauces, Classification of Sauces, • Preparation of sauces Recipes For Mother Sauces, their derivatives • Salads ,it composition & types salad dressings & emerging trends in salad dressing |
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| 4 | Eggs, fish’s, Poultry , Meat & offal’s : • Eggs – Introduction, Usage in Kitchen, • Structure of Egg, • Classification of Eggs, Types • Selection, Storage and preparation of breakfast dishes with eggs • Fish & Shellfish, Their Classification , various cuts ,selection criterion, • Poultry and Game: Introduction, Classification, Selection Criterion, Cuts of Poultry • Meat: Characteristics, selection and Classification ( Bovines, Ovine’s and Swine’s) |
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