Syllabus For The Subject PRACTICAL 2-CUISINES OF THE WORLD TECHNIQUES

UNIT - 01

RELIGIOUS AND CULTURAL INFLUENCES ON INDIAN CUISINE.

TANDOORI COOKING - INTRODUCTION, SEASONING OF TANDOORI POT. TANDOORI

MARINATION - OBJECTIVES AND IMPORTANCE. TANDOORI MASALAS TANDOORI

PREPARATIONS-CHICKEN, MUTTON, FISH, PRAWNS, COTTAGE CHEESE, RECIPES AND

METHODS OF PREPARATION.

REGIONAL CUISINES OF INDIA - PUNJAB, KASHMIR, BENGAL, GOAN, MAHARASTRA,

PARSI, GUJURATHI, KERALA,

ANDHRA, TAMIL NADU. INGREDIENTS & MASALAS USED IN THE ABOVE CUISINES &

THEIR CHARACTERISTICS.

DISHES WITH RECIPES, FEAUTURES OF CHETTINADU CUISINE-INDIAN BREAK FAST

PREPARATIONS

CHINESE CUISINE-CHARACTERISTICS, INGREDIENTS USED, EQUIPMENTS USED.

REGIONAL VARIETIES OF CHINESE CUISINE. DISHES WITH RECIPES & PREPARATIONS.

SRILANKAN CUISINE: CHARACTERISTICS, INGREDIENTS USED, EQUIPMENTS USED,

DISHES WITH RECIPES & PREPARATIONS.MALAYSIAN CUISINE: CHARACTERISTICS,

INGREDIENTS USED, EQUIPMENTS USED, DISHES WITH RECIPES & PREPARATIONS.

THAI CUISINE: CHARACTERISTICS, INGREDIENTS USED, EQUIPMENTS USED, DISHES

WITH RECIPES & PREPARATIONS.JAPANESE CUISINE: CHARACTERISTICS, INGREDIENTS

USED, EQUIPMENTS USED, DISHES WITH RECIPES & PREPARATIONS.

ITALIAN CUISINE: CHARACTERISTICS, INGREDIENTS USED, EQUIPMENTS USED, DISHES

WITH RECIPES &PREPARATIONS.

RUSSIAN CUISINE: CHARACTERISTICS, INGREDIENTS USED, EQUIPMENTS USED,

DISHES WITH RECIPES & PREPARATIONS.

SPAIN CUISINE: CHARACTERISTICS, INGREDIENTS USED, EQUIPMENTS USED, DISHES

WITH RECIPES & PREPARATIONS.MEDITERRANEAN CUISINE: CHARACTERISTICS,

INGREDIENTS USED, EQUIPMENTS USED, DISHES WITH RECIPES & PREPARATIONS.

ARABIC CUISINE: CHARACTERISTICS, INGREDIENTS USED, EQUIPMENTS USED, DISHES

WITH RECIPES & PREPARATIONS.

MEXICAN CUISINE: CHARACTERISTICS, INGREDIENTS USED, EQUIPMENTS USED,

DISHES WITH

Vinayaka Missions University,Directorate of Distance Education

Salem India

BACHELOR OF SCIENCE IN HOTEL&CATERING MANAGEMENT

3 Yr.

PRACTICAL 2-CUISINES OF THE WORLD TECHNIQUES(1040819)

RECIPES & PREPARATIONS.

AMERICAN CUISINE: CHARACTERISTICS, INGREDIENTS USED, EQUIPMENTS USED,

DISHES WITH RECIPES & PREPARATIONS.

SCANDINAVIAN CUISINES: CHARACTERISTICS, INGREDIENTS USED, EQUIPMENTS USED,

DISHES WITH RECIPES & PREPARATIONS. FUSION CUISINE, NOUVELLE CUISINE.

SCHEME OF EXAMINATION:

WRITTEN PROCEDURE - 20

PRACTICAL - 30

RECORD - 15

VIVA - 5

UNIFORM - 5