Advance Food Production Operations (ATK) IHM Notes
BHM351 - ADVANCE FOOD PRODUCTION OPERATIONS – II (THEORY)
01 INTERNATIONAL CUISINE
A. Geographic location
B. Historical background
C. Staple food with regional Influences
D. Specialities
E. Recipes
F. Equipment in relation to:
Great Britain
France
Italy
Spain & Portugal
Scandinavia
Germany
Middle East
Oriental
Mexican
Arabic
CHINESE
A. Introduction to Chinese foods
B. Historical background
C. Regional cooking styles
D. Methods of cooking
E. Equipment & utensils
02 BAKERY & CONFECTIONERY
I. ICINGS & TOPPINGS
A. Varieties of icings
B. Using of Icings
C. Difference between icings & Toppings
D. Recipes
II. FROZEN DESSERTS
A. Types and classification of Frozen desserts
B. Ice-creams – Definitions
C. Methods of preparation
D. Additives and preservatives used in Ice-cream manufacture
III. MERINGUES
A. Making of Meringues
B. Factors affecting the stability
C. Cooking Meringues
D. Types of Meringues
E. Uses of Meringues
IV. BREAD MAKING
A. Role of ingredients in bread Making
B. Bread Faults
C. Bread Improvers
V. CHOCOLATE
A. History
B. Sources
C. Manufacture & Processing of Chocolate
D. Types of chocolate
E. Tempering of chocolate
F. Cocoa butter, white chocolate and its applications
PRODUCTION MANAGEMENT
A. Kitchen Organisation
B. Allocation of Work - Job Description, Duty Rosters
C. Production Planning
D. Production Scheduling
E. Production Quality & Quantity Control
F. Forecasting & Budgeting
G. Yield Management
PRODUCT & RESEARCH DEVELOPMENT
A. Testing new equipment,
B. Developing new recipes
C. Food Trails
D. Organoleptic & Sensory Evaluation
04 FRENCH
Culinary French
Classical recipes (recettes classique)
Historical Background of Classical Garnishes
Offals/Game
Larder terminology and vocabulary
Note: Should be taught along with the relevant topics
BHM351 - ADVANCE FOOD PRODUCTION OPERATIONS – II (COOKERY PRACTICAL)
CHINESE
MENU 01
Prawn Ball Soup
Fried Wantons
Sweet & Sour Pork
Hakka Noddles
MENU 02
Hot & Sour soup
Beans Sichwan
Stir Fried Chicken & Peppers
Chinese Fried Rice
MENU 03
Sweet Corn Soup
Shao Mai
Tung-Po Mutton
Yangchow Fried Rice
MENU 04
Wanton Soup
Spring Rolls
Stir Fried Beef & Celery
Chow Mein
MENU 05
Prawns in Garlic Sauce
Fish Szechwan
Hot & Sour Cabbage
Steamed Noddles
INTERNATIONAL
SPAIN
MENU 06
Gazpacho
Pollo En Pepitoria
Paella
Fritata De Patata
Pastel De Mazaana
ITALY
MENU 07
Minestrone
Ravioli Arabeata
Fettocine Carbonara
Pollo Alla Cacciatore
Medanzane Parmigiane
GERMANY
MENU 08
Linsensuppe
Sauerbaaten
Spatzale
German Potato Salad
U.K.
MENU 09
Scotch Broth
Roast Beef
Yorkshire Pudding
Glazed Carrots & Turnips
Roast Potato
GREECE
MENU 10
Soupe Avogolemeno
Moussaka A La Greque
Dolmas
Tzaziki
FIVE DEMONSTRATIONS OF FOUR HOUR EACH
Charcuterie Galantines
Pate
Terrines
Mousselines
New Plating Techniques
BHM351 - ADVANCE FOOD PRODUCTION OPERATIONS – II (BAKERY PRACTICAL)
1 Grissini
Tiramisu
2 Pumpernickle
Apfel Strudel
3 Yorkshire Curd Tart
Crusty Bread
4 Baklava
Harlequin Bread
5 Baugette
Crepe Normandy
6 Crossiants
Black Forest Cake
7 Pizza base
Honey Praline Parfait
8 Danish Pastry
Cold Cheese Cake
9 Soup Rolls
Chocolate Truffle cake
10 Ginger Bread
Blancmange
11 Lavash
Chocolate Parfait
12 Cinnamon & Raisin Rolls
Souffle Chaud Vanille
13 Fruit Bread
Plum Pudding
14 Demonstration of
Meringues
Icings & Topings
15 Demonstration of
Wedding Cake & Ornamental cakes
MARKING SCHEME FOR PRACTICAL EXAMINATION (SEM-VI) BHM351
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 10
3. One preparation of Pasta/Rice/Noodle 10
4. One accompaniment 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.
01 INTERNATIONAL CUISINE
A. Geographic location
B. Historical background
C. Staple food with regional Influences
D. Specialities
E. Recipes
F. Equipment in relation to:
Great Britain
France
Italy
Spain & Portugal
Scandinavia
Germany
Middle East
Oriental
Mexican
Arabic
CHINESE
A. Introduction to Chinese foods
B. Historical background
C. Regional cooking styles
D. Methods of cooking
E. Equipment & utensils
02 BAKERY & CONFECTIONERY
I. ICINGS & TOPPINGS
A. Varieties of icings
B. Using of Icings
C. Difference between icings & Toppings
D. Recipes
II. FROZEN DESSERTS
A. Types and classification of Frozen desserts
B. Ice-creams – Definitions
C. Methods of preparation
D. Additives and preservatives used in Ice-cream manufacture
III. MERINGUES
A. Making of Meringues
B. Factors affecting the stability
C. Cooking Meringues
D. Types of Meringues
E. Uses of Meringues
IV. BREAD MAKING
A. Role of ingredients in bread Making
B. Bread Faults
C. Bread Improvers
V. CHOCOLATE
A. History
B. Sources
C. Manufacture & Processing of Chocolate
D. Types of chocolate
E. Tempering of chocolate
F. Cocoa butter, white chocolate and its applications
PRODUCTION MANAGEMENT
A. Kitchen Organisation
B. Allocation of Work - Job Description, Duty Rosters
C. Production Planning
D. Production Scheduling
E. Production Quality & Quantity Control
F. Forecasting & Budgeting
G. Yield Management
PRODUCT & RESEARCH DEVELOPMENT
A. Testing new equipment,
B. Developing new recipes
C. Food Trails
D. Organoleptic & Sensory Evaluation
04 FRENCH
Culinary French
Classical recipes (recettes classique)
Historical Background of Classical Garnishes
Offals/Game
Larder terminology and vocabulary
Note: Should be taught along with the relevant topics
BHM351 - ADVANCE FOOD PRODUCTION OPERATIONS – II (COOKERY PRACTICAL)
CHINESE
MENU 01
Prawn Ball Soup
Fried Wantons
Sweet & Sour Pork
Hakka Noddles
MENU 02
Hot & Sour soup
Beans Sichwan
Stir Fried Chicken & Peppers
Chinese Fried Rice
MENU 03
Sweet Corn Soup
Shao Mai
Tung-Po Mutton
Yangchow Fried Rice
MENU 04
Wanton Soup
Spring Rolls
Stir Fried Beef & Celery
Chow Mein
MENU 05
Prawns in Garlic Sauce
Fish Szechwan
Hot & Sour Cabbage
Steamed Noddles
INTERNATIONAL
SPAIN
MENU 06
Gazpacho
Pollo En Pepitoria
Paella
Fritata De Patata
Pastel De Mazaana
ITALY
MENU 07
Minestrone
Ravioli Arabeata
Fettocine Carbonara
Pollo Alla Cacciatore
Medanzane Parmigiane
GERMANY
MENU 08
Linsensuppe
Sauerbaaten
Spatzale
German Potato Salad
U.K.
MENU 09
Scotch Broth
Roast Beef
Yorkshire Pudding
Glazed Carrots & Turnips
Roast Potato
GREECE
MENU 10
Soupe Avogolemeno
Moussaka A La Greque
Dolmas
Tzaziki
FIVE DEMONSTRATIONS OF FOUR HOUR EACH
Charcuterie Galantines
Pate
Terrines
Mousselines
New Plating Techniques
BHM351 - ADVANCE FOOD PRODUCTION OPERATIONS – II (BAKERY PRACTICAL)
1 Grissini
Tiramisu
2 Pumpernickle
Apfel Strudel
3 Yorkshire Curd Tart
Crusty Bread
4 Baklava
Harlequin Bread
5 Baugette
Crepe Normandy
6 Crossiants
Black Forest Cake
7 Pizza base
Honey Praline Parfait
8 Danish Pastry
Cold Cheese Cake
9 Soup Rolls
Chocolate Truffle cake
10 Ginger Bread
Blancmange
11 Lavash
Chocolate Parfait
12 Cinnamon & Raisin Rolls
Souffle Chaud Vanille
13 Fruit Bread
Plum Pudding
14 Demonstration of
Meringues
Icings & Topings
15 Demonstration of
Wedding Cake & Ornamental cakes
MARKING SCHEME FOR PRACTICAL EXAMINATION (SEM-VI) BHM351
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 10
3. One preparation of Pasta/Rice/Noodle 10
4. One accompaniment 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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