Syllabus For The Subject BASIC FOOD PRODUCTION

UNIT - 01

KITCHEN BRIGADE - DEFINITION - MEANING - INTRODUCTION - DUTIES &

RESPONSIBILITIES OF KITCHEN STAFF - IMPORTANCE

UNIT - 02

ATTRIBUTES OF KITCHEN STAFF - PRINCIPLES - PERSONAL HYGIENE - PRECAUTION

WHILE HANDLING EQUIPMENT

UNIT - 03

COOKING - AIMS & OBJECTIVES OF COOKING - CLASSIFICATION OF RAW MATERIALS -

PLANNING OF COOKING - TYPES OF COOKING - PRINCIPLES - METHODS OF COOKING

UNIT - 04

INGREDIENTS - METHOD OF PREPARING INGREDIENTS -PRINCIPLES - VARIOUS TYPE OF

FUEL USED FOR COOKING - ADVANTAGES & DISADVANTAGES - TYPES OF EQUIPMENT

USED FOR COOKING

UNIT - 05

SPICES & CONDIMENTS - TYPES OF SPICES & CONDIMENTS - NUTS - PULSES &

CEREALS - CLASSIFICATION OF NUTS - PULSES - CEREALS

UNIT - 06

VEGETABLES & FRUITS - TYPES OF VEGETABLES & FRUITS - PRINCIPLES -

CLASSIFICATION OF VEGETABLES & FRUITS - TYPES OF SALADS & SALAD DRESSING

UNIT - 07

FISH - CLASSIFICATION OF FISH - SELECTION CRITERIA OF FISH - CUTS OF MEAT,

POULTRY, AND PARK - IMPORTANCE

UNIT - 08

STOCK - MEANING - PREPARATION OF STOCK -STORAGE & USAGE OF STOCK -

PRECAUTION IN HANDLING STOCK

UNIT - 09

SOUP - MEANING - CLASSIFICATION OF SOUP - RECIPE - TYPE OF SOUPS

UNIT - 10

SAUCES - MEANING - CLASSIFICATION OF SAUCES - RECIPE- DIFFERENCE BETWEEN

MOTHER SAUCE & DERIVATIVE SAUCE

UNIT - 11

KITCHEN MANAGEMENT - OBJECTIVE - PLANNING - MEAL PRODUCTION - PURCHASING -

SELECTION OF SUPPLIES - ORDERING - CONTROL - COST CONTROL - PORTION

CONTROL - METHODS

UNIT - 12