First Year Food Production Syllabus 2014-2015

FIRST YEAR FOOD PRODUCTION SYLLABUS

1.     CULINARY HISTORY: (3MARKS)

a.     Origin of Cookery and Bakery.

b.     Development and changes due to modernization and improvement in technology.

c.      Functions of kitchens in Hotel and Restaurants.

2.     INTRODUCTION TO COOKERY / BAKERY.(3MARKS)

a.     Levels of skills with experience and qualifications.

b.     Attitude and behavior in the kitchen.

c.      Uniform. Protective clothing and grooming standards.

d.     Safety procedure, equipments, fire fighting.

e.     Professional ethics.

3.     CLASSICAL KITCHEN BRIGADE (6 MARKS )

a.     Detailed classical kitchen brigade of a 5 star hotel.

b.     Development of the partie system.

c.      Modern staffing in various category Hotels.

d.     Duties and responsibilities of all the Chefs.

e.     Inter- departmental co-ordination.

4.     KITCHEN ORGANIZATION LAYOUT:( 5MARKS )

a.     Basic general location and layout of kitchen of various organizations.

b.     Receiving, cooking, dispensing and washing up areas.

5.     AIMS & OBJECTS OF COOKING: (5 MARKS)

a.     Objectives of cooking / baking.

b.     Culinary terms

c.      Classification of raw materials.

d.     Various textures/ consistency

e.     Methods of mixing food.

6.     KITCHEN/ BAKERY EQUIPMENTS/ FUELS: (5 MARKS )

a.     Various types of heavy, light equipments and tools used in the kitchens/ Bakery.

b.     Various types of Heat production equipments.

c.      Various types of Cold production equipments.

d.     Types of Pots/ Pans used in Cookery/Bakery.

e.     Various types of fuels used for heat/cold production equipment with their advantages and disadvantages.

7.     METHODS OF COOKING / BAKING FOOD (8 MARKS )

a.     Boiling/ Poaching.

b.     Steaming

c.      Frying

d.     Roasting

e.     Grilling/ Broiling

f.       Baking

g.     Braising

-         Detailed principles of each of the above method of cooking.

-         Various types of foods suited to each of the above method of cooking.

8.     IDENTIFICATION OF RAW MATERIALS (5 MARKS )

                   i.            Fruits and Vegetables

a.     Introduction

b.     Classification – Types

c.      Nutritive Value/ Composition

d.     Pigments

e.     Selection Criteria

f.       Storage (Long term/ Short term) with correct temperatures

g.     Cuts (Classical)

h.     Action of Heat/ Acids/ Alkali

i.       Cookery

                 ii.            Meat Fabrication: (10 MARKS )

a.     Classification

b.     Composition/ Structure

c.      Judging/ Grading Meats

d.     Meat quality

e.     Rigor- mortis

f.       Meat storage and preservation

g.     Cuts of Beef – its uses and application in Indian and Western Cookery.

h.     Steaks

i.       Cuts of Mutton/ Lamb – their uses and applications in Indian and Western Cookery.

j.       Cuts of Pork - their uses and applications in Indian and Western Cookery.

k.     Poultry - Classification, types, selection, storage, cuts of chicken and their use in Indian and Western Cookery.

l.       Internal temperature/ doneness in meat.

              iii.            Fish and shell fish (8 MARKS )

a.     Classification

b.     Types of fish under each category with examples and their local names.

c.      Fresh water/ Sea water fish

d.     Composition

e.     Selection criteria and storage

f.       Cuts of fish

g.     Uses and Applications in Indian and Western Cookery.

               iv.            Egg (3 MARKS )

a.     Introduction

b.     Sources

c.      Classification/ types

d.     Nutritive value, composition

e.     Structure

f.       Selection criteria

g.     Storage

h.     Uses and methods of cooking in Indian and Western Cookery.

i.       Uses in bakery & confectionary

j.       Foams

9.     COMMODITIES (5 MARKS )

                   i.            Flour:

a.  Sources

b.  Classification – types

c.   Structure/ Composition of wheat

d.  Processing stages

e.  Action of Heat/ Water/ Cooking

f.    Applications and uses in Indian and Western Cookery.

                 ii.            Fats/ Oils

a.     Sources – Animals, Vegetables, etc

b.     Composition – Rendering

c.      Types – Saturated , unsaturated, Omega- 3

d.     Role of Fats  ( Lamination / Shortening )

e.     Role of Oils ( Cooking, frying )

f.       Advantages and disadvantages of using various types of fats & oils in cooking and bakery.

g.     Preservation and Storage

              iii.            Rice, Cereals, Pulses

a.     Introduction, Classification, Identification

b.     Types and their local names.

c.      Nutritive value

d.     Cooking Method

e.     Applications and uses in Indian and Western Cookery/ Bakery.

               iv.            Flavouring/ Seasoning/ Herbs, Spices and condiments:

a.     Classification

b.     Types

c.      Uses and applications in Indian and Western Cookery and bakery.

                 v.            Sugars / Sweeteners

a.     Types / Sources

b.     Cooking of Sugar

c.      Uses and application in Indian and Western Confectionary.

               vi.            Raising Agents

a.      Classification

b.     Role, Types, Uses and applications in Indian and Western Cookery / Bakery.

10.        STOCKS (6MARKS)

a.   Fonds de Cuisine

b.  Mire – Poix, Matignon, Bouquet Garni, Sachet.

c.   Reductions, infusions

d.  Thickening agents

e.  Elements of stocks

f.    Types – Estouffade, Brown, White Fish stocks, etc

g.  Recipe and methods of preparing each stock

h.  Storage

i.    Uses and Applications for preparing various dishes

j.    Aspics and glazes

11.                            SAUCES: (8 MARKS)

a.     Classifications – Hot, Cold, emulsified

b.     Leading / Mother Sauces

c.      Recipe and methods of preparation

d.     Uses / Applications

e.     Derivatives of each mother sauce

f.    Chaud – froid, demi – glaze, JUS – lie, Burre, blanc

12.                           SOUPS: (8 MARKS )

a.     Classifications

b.     Types with basic recipe of each country

c.      Popular soups from each country

d.     Garnishes

13.                           Indian Masalas (2 MARKS )

a.     Types of flavorings and spices used in  Indian Cookery

b.     Blending of spices ( Dry powder masalas )

c.      Wet masalas

d.     Special blends of masalas as per each region of India.

14.                           BAKERY & CONFECTIONARY (10 MARKS )

                   i.            Fermented Goods

a.     What is Bakery and Confectionary

b.     Ingredients used and the role and function of each ingredient (Flour, egg, sugar, fat, raising agents, etc.)

c.      Stages in Bread making

              ii.         Recipe Balancing

a.     Baking time and temperature

b.     Faults in Bread making

c.      Recipe Balancing

d.     Doughs

e.     Batter

f.    Pastes

              iii.            Pastry:

a.     Classification and types of pastes

b.     Short crust puff, flaky, choux and Danish

c.      Recipe and detailed methods and steps in preparation of each type with precautions to be taken.

d.     Applications and uses of each type with examples of classical cookery / bakery dishes prepared using pastry.

               iv.            Confectionary

a.     Basic creams -  Crème Anglaise, Crème Patissier, Crème a ‘flan, Crème Chantilly

b.     Icings – toppings, Meringues, Creams ( Butter Cream, Pastry Cream )

c.      Recipe uses and applications

d.     Various types of Desserts and Confectionary items using the above.