Syllabus For The Subject PRACTICAL PAPER I - BASIC FOOD PRODUCTION

UNIT - 01

PRACTICAL GUIDE NOTE FOR BASIC FOOD PRODUCTION:

1.IDENTIFICATION OF VARIOUS TYPE OF INGREDIENT VEGETABLE, FRUIT, MEAT

PRODUCT, RICE, CEREALS & PULSES

2.KNOWLEDGE OF PREPARING INGREDIENT & METHODS OF COOKING

3.PREPARATION OF STOCKS

4.PREPARATION OF SOUPS

5.PREPARATION OF VEGETABLE DISHES

6.PREPARATION OF EGG, MEAT, POULTRY USING THE BASIC CUTS OF MEAT

PREPARATION RICE (DRAINING & ABSORPTION METHOD)

SCHEME OF EXAMINATION:

WRITTEN PROCEDURE - 20

PRACTICAL - 30

RECORD - 15

VIVA - 5

UNIFORM - 5