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.