Advance Food Production Operations IHM Notes

• 1ST SEMESTER FOOD PRODUCTION NOTES

PRACTICAL

1. SIMPLE SALADS & SOUPS

A. Cole slaw
B. Potato salad
C. Beet root salad
D. Green salad
E. Fruit salad
F. Consomme

2. Simple Egg preparations

A. Scotch egg
B. Assorted omelletes
C. Oeuf Benedict
D. Oeuf Farci
E. Oeuf Portugese
F. Oeuf Deur Mayonnaise

3. Simple potato preparations 

A. Baked potatoes
B. Mashed potatoes
C. French fries
D. Roasted potatoes
E. Boiled potatoes
F. Lyonnaise potatoes
G. Allumettes

4. Vegetables preparations

A. Boiled vegetables
B. Glazed vegetables
C. Fried vegetables
D. Stewed vegetables


2. Demonstration & Preparation of simple menu

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• 5th semester

ADVANCE FOOD PRODUCTION OPERATIONS – I (THEORY)

01 LARDER

I.  LAYOUT & EQUIPMENT
A. Introduction of Larder Work
B. Definition
C. Equipment found in the larder
D. Layout of a typical larder with equipment and various sections

II.  TERMS & LARDER CONTROL
 A. Common terms used in the Larder and Larder control
B. Essentials of Larder Control
C. Importance of Larder Control
D. Devising Larder Control Systems
E. Leasing with other Departments
F. Yield Testing

III.  DUTIES AND RESPONSIBILITIES OF THE LARDER CHEF
 A. Functions of the Larder
B. Hierarchy of Larder Staff
C. Sections of the Larder
D. Duties & Responsibilities of larder Chef

02 CHARCUTIERIE

I. SAUSAGE
A. Introduction to charcutierie
B. Sausage – Types & Varieties
C. Casings – Types & Varieties
D. Fillings – Types & Varieties
E. Additives & Preservatives

II. FORCEMEATS
A. Types of forcemeats
B. Preparation of forcemeats
C. Uses of forcemeats

III.  BRINES, CURES & MARINADES
A. Types of Brines
B.  Preparation of Brines
C.  Methods of Curing
D.  Types of Marinades
E.  Uses of Marinades
F. Difference between Brines, Cures & Marinades

IV.  HAM, BACON & GAMMON
A. Cuts of Ham, Bacon & Gammon.
B. Differences between Ham, Bacon & Gammon
C. Processing of Ham & Bacon
D. Green Bacon E. Uses of different cuts

V.   GALANTINES
A. Making of galantines
B. Types of Galantine
C. Ballotines

VI.  PATES
A. Types of Pate
B. Pate de foie gras
C. Making of Pate
D. Commerical pate and Pate Maison
E. Truffle – sources, Cultivation and uses and Types of truffle.

VII.  MOUSE & MOUSSELINE
A. Types of mousse
B. Preparation of mousse
C. Preparation of mousseline
D. Difference between mousse and mousseline

VIII. CHAUD FROID
A. Meaning of Chaud froid
B. Making of chaud frod & Precautions
C. Types of chaud froid
D. Uses of chaud froid


IX.  ASPIC & GELEE
A. Definition of Aspic and Gelee
B. Difference between the two
C. Making of Aspic and Gelee
D. Uses of Aspic and Gelee

X.  QUENELLES, PARFAITS, ROULADES
      Preparation of Quenelles, Parfaits and Roulades

XI. NON EDIBLE DISPLAYS
A. Ice carvings
B. Tallow sculpture
C. Fruit & vegetable Displays
D. Salt dough
E. Pastillage
F. Jelly Logo
G. Thermacol work

03 APPETIZERS & GARNISHES
A. Classification of Appetizers
B. Examples of Appetizers
C. Historic importance of culinary Garnishes
D. Explanation of different Garnishes

04 SANDWICHES
A. Parts of Sandwiches
B. Types of Bread
C. Types of filling – classification
D. Spreads and Garnishes
E. Types of Sandwiches
F. Making of Sandwiches
G.   Storing of Sandwiches

05 USE OF WINE AND HERBS IN COOKING
A. Ideal uses of wine in cooking
B. Classification of herbs
C.   Ideal uses of herbs in cooking






ADVANCE FOOD PRODUCTION OPERATIONS – I (PRACTICAL) 
PART A - COOKERY
                                                                          
MENU 01   Consommé Carmen
                    Poulet Sauté Chasseur
                    Pommes Loretta
                    Haricots Verts

MENU 02  Bisque D’écrevisse
                   Escalope De Veau viennoise
                   Pommes Batailles
                   Epinards au Gratin

MENU 03   Crème Du Barry
                    Darne De Saumon Grille
                    Sauce paloise
                    Pommes Fondant
                    Petits Pois A La Flamande

MENU 04   Veloute Dame Blanche
                    Cote De Porc Charcuterie
                    Pommes De Terre A La Crème       
                    Carottes Glace Au Gingembre

MENU 05   Cabbage Chowder
                    Poulet A La Rex
                    Pommes Marguises
                    Ratatouille

MENU 06   Barquettes Assortis
                    Stroganoff De Boeuf
                    Pommes Persilles
                    Riz Pilaf

MENU 07   Duchesse Nantua
                    Poulet Maryland
                    Croquette Potatoes
                    Banana fritters
                    Corn gallets

MENU 08   Kromeskies
                    Filet De Sols Walweska
                    Pommes Lyonnaise
                    Funghi Marirati

MENU 09   Vol-Au-Vent De Volaille Et Jambon
                    Poulet a la kiev
                    Creamy Mashed Potatoes
                    Butter tossed green peas

MENU 10   Quiche Lorraine
                    Roast Lamb
                    Mint sauce
                    Pommes Parisienne

Plus 5 Buffets   Cold Buffet
                          Hot Continental
                          Hot Indian
                          Buffet Desserts
                          Bread Displays


ADVANCE FOOD PRODUCTION OPERATIONS – I (PRACTICAL)                                        PART B – BAKERY & PATISSERIE
               
1 Brioche Baba au Rhum
2 Soft Rolls Chocolate Parfait
3 French Bread Tarte Tartin
4 Garlic Rolls Crêpe Suzette
5 Harlequin Bread Chocolate Cream Puffs
6 Foccacia Crème Brûlée
7 Vienna Rolls Mousse Au Chocolat
8 Bread Sticks Souffle Milanaise
9 Brown Bread Pâte Des Pommes
10 Clover Leaf Rolls Savarin des fruits
11 Whole Wheat Bread Charlotte Royal
12 Herb & Potato Loaf Doughnuts
13 Milk Bread Gateaux des Peache
14 Ciabatta Chocolate Brownie
15 Buffet desserts Modern Plating Styles


MARKING SCHEME FOR PRACTICAL EXAMINATION (SEM-V) BHM311

MAXIMUM MARKS      : 100                                                                                                   
PASS MARKS        : 50
TOTAL TIME ALLOWED     : 06.00 HRS
TIME ALLOWED FOR INDENTING & PLAN OF WORK  : 30 MINUTES
SCULLERY & WINDING UP     : 30 MINUTES

All menu items to be made from the prescribed syllabus only

Part – A (Cookery)
1. One starter OR soup     10
2. One main course (Fish/Chicken/Mutton/Beef/Pork) 15
3. Accompaniment - I     05
4. Accompaniment - II     05
5. Journal       05 40

Part – B (Bakery)
1. Bread       15
2. One cold dessert     10
3. One hot dessert      10
4. Journal       05        40

Part – C (General Assessment)
1. Uniform & Grooming     05
2. Indenting and plan of work    05
3. Scullery, equipment cleaning and Hygiene  05
4. Viva        05 20

PARAMETERS OF ASSESMENT OF EACH DISH

A) Temperature      20%
B) Texture / Consistency     20%
C) Aroma / Flavour      20%
D) Taste       20%
E) Presentation      20%                              100%

NOTE:
1. Journal is not allowed during indenting or practical. It must be handed over to the examiner before commencement of examination.
2. Invigilation will be done by both internal and external persons.
3. Each student will cook 04 portions of each dish/item.
4. Extra ingredients may be made available in case of failure but of limited types and quantity (groceries and dairy products only).  Only one extra attempt may be permitted.
5. Uniform and grooming must be checked by the examiners before commencement of examination. 6. Students are not allowed to take help from books, notes, journal or any other person.

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