Syllabus For The Subject FOOD AND BEVERAGE PRODUCTION

UNIT - 01

KITCHEN -TYPES OF KITCHEN - CENTRALIZED AND DECENTRALIZED - SATELLITE

KITCHEN - LAYOUT AND WORK FLOW OF KITCHEN - EQUIPMENT AND FUELS USED IN

KITCHEN

UNIT - 02

REGIONAL COOKING - INDIAN - CHINESE - CONTINENTAL - ITALIAN COOKING -

ACCOMPANIMENTS AND GARNISH

UNIT - 03

COSTING OF FOOD - IMPORTANCE OF INDENTING - CONTROL OF FOOD COST

UNIT - 04

METHOD OF PREPARATION AND SERVICE - PRINCIPLES OF MENU PLANNING -

PLANNING OF MENU FOR DIFFERENT CATERING OUTLET

UNIT - 05

BEVERAGES - INTRODUCTION OF BEVERAGES - CLASSIFICATION OF BEVERAGES -

TYPES OF BEVERAGES - ADVANTAGES & DISADVANTAGES

UNIT - 06

ALCOHOLIC BEVERAGES - PRODUCTION AND HISTORY OF NON - ALCOHOLIC

BEVERAGES

UNIT - 07

WINE PRODUCTION - WINES AND ITS CLASSIFICATION - WINE PRODUCTION AND

COUNTRIES AND REGIONS

UNIT - 08

STORAGE AND SERVICE - STORAGE AND SERVICE OF WINE - BEAR - TYPES OF BEER -

BEER PRODUCTION PROCESS

UNIT - 09

PRODUCTION - MEANING - PRODUCTION OF SPRIT - PRODUCTION OF WHISKY - GIN,

RUM, VODKA - BRANDY

UNIT - 10

POT STILL METHOD - PATTERN STILL METHOD - COCK TAIL - METHODS OF MAKING

COCKTAIL, MOCK TAIL - EQUIPMENT REQUIRED

UNIT - 12

INDIAN ALCOHOLIC NON ALCOHOLIC BEVERAGES - GRAPE, ORANGE JUICES

PREPARATION - PRESERVATION BEER - WINE - WHISKY - RUM - INDUSTRY- HISTORY -

DEVELOPMENT AND CONSUMER MARKETING

AMERICAN IMPORTS - COOL DRINKS, IN INDIA - PEPCI, SEVEN-UP, MAZA , COLA - USAGE