BSC H AND HM SEM 1 FOOD PRODUCTION | Find Notes

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Sauces - Functions, Classification and Characteristics

Sauces - Functions, Classification and Characteristics

Mastering the Art of Kitchen Stocks: The Foundation of Flavorful Cooking

Mastering the Art of Kitchen Stocks: The Foundation of Flavorful Cooking

Cooking Methods

Cooking Methods

Sugar and its Importance, Types, Cooking Stages

Sugar and its Importance, Types, Cooking Stages

Flour - All purpose, Whole wheat, Multigrain, Millets, Gluten free

Flour - All purpose, Whole wheat, Multigrain, Millets, Gluten free

ROLE OF INGREDIENTS: Fats & Oils Shortenings, Raising Agents,

ROLE OF INGREDIENTS: Fats & Oils Shortenings, Raising Agents,

Waste Segregation in Kitchen

Waste Segregation in Kitchen

Techniques used in cooking

Techniques used in cooking

Outcomes of cooking process

Outcomes of cooking process

Aims & Objective of Cooking

Aims & Objective of Cooking

Professional ethics and etiquettes in Kitchen

Professional ethics and etiquettes in Kitchen

Duties and responsibilities of various chefs in Catering Establishments

Duties and responsibilities of various chefs in Catering Establishments

Classical Brigade and Modern Staffing in Kitchen

Classical Brigade and Modern Staffing in Kitchen

Ayurveda & Vegetarianism

Ayurveda & Vegetarianism

Indian Culinary History

Indian Culinary History

Food Production Industry

Food Production Industry

Attitude And Behaviour In The Kitchen

Attitude And Behaviour In The Kitchen

Safety Procedure in Handling Kitchen Equipment

Safety Procedure in Handling Kitchen Equipment

Uniforms and Protective clothing in Kitchen

Uniforms and Protective clothing in Kitchen

Hygiene – Personal, Food, Environment in Kitchen

Hygiene – Personal, Food, Environment in Kitchen

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