2nd Semester Food Production (BTK) IHM Notes For Hotel Management Students

2ND SEMESTER FOOD PRODUCTION NOTES

PRACTICAL

2nd Sem Recipes Learn more

THEORY

1. SOUPS Learn more

A. Basic recipes other than consomme with menu examples

    1. Broths

    2. Bouillon

    3. Puree

    4. Cream

    5. Veloute

    6.  Chowder

    7. Bisque
B. Garnishes

C. Accompaniments
D. International soups Learn more

2. SAUCES & GRAVIES

A. Difference between Sauce and Gravy

B. Derivatives of Mother Sauces

C. Contemporary & Proprietary Sauces 

3. MEAT COOKERY

A. Introduction to meat cookery
B. Cuts of beef/veal
C. Cuts of lamb/mutton
D. Cuts of pork
E. Variety meats
F. Poultry ( With menu examples of each ) 

4. FISH COOKERY

A. Introduction to fish cookery
B. Classification of fish with examples
C. Cuts of fish with menu examples
D. Selection of fish and shell fish
E. Cooking of fish ( effects of heat )

5. RICE, CEREALS & PULSES

A. Introduction

     Rice
     Cereals
     Pulses

B. Classification and identification

    Classification of rice

    1. Long Grain Rice
        White rice
        Basamati rice
        Taxemati rice
    2. Short Grain Rice
        Italian rice
        Spanish rice
    3. Glutious Rice
4. Wild Rice
     Classification of cereals
     Classification of pulses
C. Cooking of rice
     Cooking of cereals
     Cooking of pluses
D. Varieties of rice and other cereals

6. PASTRY

A. Short crust
B. Laminated
C. Choux
D. Hot water/ Rough puff

     1. Recipes and methods of preparation
          https://ihmstudymaterial.blogspot.in/2018/03/pastry.html
     2. Differences
     3. Uses of each pastry
     4. Care to be taken while preparing pastry
     5. Role of each ingredient
     6. Temperature of baking pastry

7. FLOURS

A. Structure of wheat
B. Types of Wheat

C. Types of Flour

D. Processing of Wheat – Flour

E. Uses of Flour in Food Production

F. Cooking of Flour (Starch)

8. BREAD

A. Principles of bread making

B. Simple yeast breads

C. Role of each ingredient in break making

D. Baking temperature and its importance

9. PASTRY CREAM

A. Basic pastry creams
B. Uses in confectionery
C. Preparation and Care in production

10. MILK Learn more

A.Introduction

B.  Processing of milk

C. Pasteurization & Homogenization

D. Types of Milk

      E. Nutritive Value

11.CREAM

A. INTRODUCTION

B. PROCESSING OF CREAM

C. TYPES OF CREAM


Indian Condiment & Spices Learn more

Cuts of Vegetables Learn more

Classification of Vegetables Learn more

Bechamel Sauce Learn more