Food Production II
Unit 1: MENU MANAGEMENT
f) Menu costing
g) Quality control principles.
INVENTORY CONTROL-
a) Standard recipes
b) Standard yield
c) Food storage
Unit 2: MEAT COOKERY-
a) Composition, structure and basic quality factors
b) Cuts of Meat
c) Variety meats (offals)
d) Poultry.
RICE, CEREALS & PULSES-
a) Introduction
b) Classification and identification
c) Cooking of rice, cereals and pulses,
d) Varieties of rice and other cereals
Unit 3: CONFECTIONERY
a) Flour Based
b) Sugar Based
c) Pie Doughs
d) Basic Pastries
e) Shortcrust, Laminated, Choux, Danish
f) Meringue
Unit 4: DAIRY PRODUCTS: -
a) Milk, Butter, Cream, Cheese
b) Ghee and Cottage Cheese
c) Storage.
NON-DAIRY ALTERNATIVES-
a) Nut milk (Almond, Cashew, etc.)
b) Coconut milk
c) Soya milk
d) Rice milk
Unit 5: BASIC INDIAN COOKERY
CONDIMENTS & SPICES-
a) Introduction to Indian spices & vegetables
b) Role of spices in Indian cookery.
MASALAS-
a) Blending of spices
b) Different masalas used in Indian cookery (Wet & Dry masalas)
c) Composition of different masalas
d) Varieties of masalas available in regional areas
e) Special masala blends,
Introduction to Indian Cookery: -
a) Historical Background
b) Culture
c) Religion
d) Equipment
e) Staple diets