Syllabus
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Course Code: CC- MHMCT-3 Course Name: B) Food Production (Practical) |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | i) Equipments - Identification, Description, Uses & handling ii) Hygiene - Kitchen etiquettes, Practices & knife handling iii) Safety and security in kitchen |
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| 2 | i) Vegetables – classification ii) Cuts - julienne, jardinière, macedoines, brunoise, payssane, mignonettes, dices, cubes, shred, mirepoix iii) Preparation of salad dressings |
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| 3 | Identification and Selection of Ingredients - Qualitative and quantitative measures. | |
| 4 | i) Basic Cooking methods and pre-preparations ii) Blanching of Tomatoes and Capsicum iii) Preparation of concasse iv) Boiling (potatoes, Beans, Cauliflower, etc) v) Frying - (deep frying, shallow frying, sautéing) Aubergines, Potatoes, etc. vi) Braising - Onions, Leeks, Cabbage vii) Starch cooking (Rice, Pasta, Potatoes) |
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| 5 | i) Stocks - Types of stocks (White and Brown stock) ii) Emergency stock iii) Fungi stock |
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| 6 | Sauces - Basic mother sauces • Béchamel • Espagnole • Veloute • Hollandaise • Mayonnaise • Tomato |
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| 7 | Egg cookery - Preparation of variety of egg dishes • Boiled ( Soft & Hard) • Fried ( Sunny side up, Single fried, Bull’s Eye, Double fried) • Poaches • Scrambled • Omelette (Plain, Stuffed, Spanish) • En cocotte (eggs Benedict) |
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| 8 | Simple Salads: • Cole slaw, • Potato salad, • Beet root salad, • Green salad, • Fruit salad,v • Consommé Simple Egg preparations: • Scotch egg, • Assorted omelletes, • Oeuf Florentine • Oeuf Benedict • Oeuf Farci • Oeuf Portugese • Oeuf Deur Mayonnaise Soups Preparations: • Cream Soups • Puree Soups • Consomme Simple potato preparations • Baked potatoes • Mashed potatoes • French fries • Roasted potatoes • Boiled potatoes • Lyonnaise potatoes • Allumettes Vegetable preparations • Boiled vegetables • Glazed vegetables • Fried vegetables • Stewed vegetables. Sandwiches • Open • Club • Closed • Canapé • Zukuskis • Pin wheel • Checkers board |
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