COURSE

CODE

COURSE
TITLE

Credit or
Maximum
Marks
5

FOOD PRODUCTION-1

WEIGHTAGES
CA

MTE

ETE

Attd.

AT

Th

Th

20

10

15

10

40

COURSE OBJECTIVE: To acquaint students with the core concept of cookery. It would enable them to
understand the objectives of professional cookery and will introduce them to the world of cooking.
PRE-REQUISITES: NA
COURSE CONTENTS:
Sr.
No.
01

DESCRIPTION

02

COOKING MATERIALS
2.1 Aims & Objective of cooking food,
2.2 Effects of heat on food constituents( carbohydrates, fats, proteins, minerals and vitamins)
.2.3 Fats & oils- meaning & examples of fats & oils, quality for shortenings, commonly used fats & oils &
their sources & uses.
2.4 Raising agent- functions of raising agents, chemical raising agents & yeast.
2.5 Eggs- uses of eggs in cooking, characteristics of fresh eggs, deterioration of eggs, storage of eggs.
2.6 Salts - uses.
2.7 Liquid- water, stock, milk, fruit juices etc., Uses of liquids.
2.8 Flavoring & seasoning uses & example.
2.9 Sweetening agents - uses & examples.
2.10 Thickening agents.

INTRODUCTION TO PROFESSIONAL COOKERY

1.1 Culinary history.
1.2 Modern developments in equipments and foodstuff.
1.3 Importance of personal hygiene and food safety.
1.4 Nouvelle Cuisine and brief introduction of Indian Regional Cuisine & Popular International Cuisines
e.g. French, Italian and Chinese Cuisine.

03

EQUIPMENT AND FUELS

1
Pre-preparation, Preparation equipments & storage equipments.
2
Cooking fuels Uses and comparative analysis of different fuels used in kitchen.
MTE

04

KITCHEN ORGANIZATION
1. Layout of kitchen department.
2. Classical & modern kitchen brigade
3. Duties and responsibilities of KITCHEN STAFF
4. Main Kitchen & Satellite Kitchen
BASIC CONTINENTAL COOKING
1 Stock. Definition, classification & types
2 Soups. Dfinition, classification & types
3 Sauces. Definition, classification & types
METHODS OF COOKING

05

06

1)
2)

Modes of Heat Transfer

Various methods of Cooking
Moist Methods: Boiling, Poaching, Steaming, Stewing, Braising
Dry Methods: Frying, Grilling, Roasting, Broiling, and Baking.

Laboratory Work
1 Five demonstration classes to make students familiar with the Pre- preparation, preparation and
method of cookery.

Proper usage of kitchen knife & hand tools.

Understanding the usage of small equipment.

Basic hygienic practices observed in the kitchen.

Basic Cuttings& its identification.

Preparing and cooking vegetables.

Demonstration of cooking methods.

Pract Description
ical
No.
1
Introduction

Career opportunities for culinary Professional

Attributes of a Culinary professional

Identification of Basic Kitchen Equipments

2
Layout of a Basic Training Kitchen

Basic Hygiene practices observed in the kitchen

First aid cuts & burns, Safety practices to be observed in the kitchen

Maintenance of Practical Journals as per the defined parameters

1> Recipe

2> Ingredients

3> Costing

4> Yield
3
Basic Cuttings& its identification
1>Peeling
2>Scraping
3>Pairing
4
Basic Cuts of Vegetable
1. Julliene
2. Jardienere
3. Macedione
4. Baton
5. Paysanne
6. Slice
7. Chop
8. Fondant
9. Fritters
5
Demonstration of cooking methods
1>Boiling
2>Steaming
3>Poaching
4> Blanching

Demonstration of cooking methods

1. Frying
2. Roasting
3. Grilling
4. Braising

7.

Cream of Tomato Soup

Pommes layonnaise
Fruit custard
Vegetable au gratin
Russian Salad
Potato Dumplings
Assorted Veg Sandwiches
Cheese Sandwich
Tomato Cucumber
Coleslaw
Club Sandwich
Mushroom soup
Cheese shashlik
Bread pudding
Minestrone Soup
Grilled vegetables
Penne in creamy garlic sauce
Dal Tadka
Boiled Rice
Tawa Roti
Rice kheer
Poori
Aloo Bhaji
Suzi Halwa
Mulligatwany Soup
Veg pulao
Mint Raita
Dal Arhar
Aloo jeera
Tikona Parantha
Gajjar mutter
Sukhi dal
Zeera pulao
Seviyan
Shahi Paneer
Lacha Pratha
Amritsari kheer
Meethi Lassi
Channa Pindi
Bhatura
Palak Paneer
Mutter Pulao
Cucumber Raita

10

11
12

13

14

15
16

17

18

19

20
21

22

Kadi Pakora
Steamed rice
Kesari Srikhand
Poached egg
Scrambled egg
Sunny side up
Double fried
Mayonnaise sauce
Hollandaise sauce
Chicken cuts
Chicken Filleting
Chicken stock
Chicken curry
Chicken biryani
Buffalo wings
Crumbed breast

Textbook 1. Bali Parvinder S, Food production operations, Oxford University Press,2009

Other Readings: 1. Arora, Krishna, Theory of Cookery, Aman Publication, 2007
Salient Pedagogical Strategies
S.n
o
1

Techniques

Implementation

Presentation

Video Films

Effective use of Laptops by Faculty members , giving presentations in PPT form

with hyperlinks to make learning more effective.
Recorded programs of Great Chefs of the World

Data bank

Reading

Visits to the
Restaurants

Scrapbook containing write-up about Chefs , their life and their creative work /
achievements in their field
One book beside the textbook to be made mandatory to be bought and read by the
students.
The Faculty will encourage students to visit restaurants and write a brief review
about the food, themes, ambience & service