Topic wise notes as per new NCHM-JNU syllabus (for B.Sc HHA & M.Sc HA) are are now available at our new website hospitality.institute
Visit Now
Select Page
2nd Sem Food Production Notes

Types of Butter

by

Last updated: 5 July 2023

There are two types of butter-

  1. Sweet cream butter
  2. Lactic butter.

Sweet cream butter: it is also known as fresh cream butter and is made from unripened cream. It can be salted or unsalted. It is soft, creamy texture and a creamy buttery taste.

Lactic butter: this type of butter specially made in Denmark, Holland and france. The cream is mostly pasteurized, inoculated with a culture that ripens the butter, then pasteurized once more to arrest the ripening process.

Uses of Butter

  • As a spread for bread, toast and scones
  • As a basic ingredient in pastry-making and cake-making.
  • Used as an accompaniment (compound butter).
  • To enhance the taste and flavour of soups and sauces.
  • As a cooking medium (The smoke point of butterfat is only 127-130°C; so a vegetable oil should be used when high cooking temperatures are required).
  • For butter sculptures.

Notes: Few other types of butter commonly used.

Unsalted butter /sweet butter– it has a mild aroma and slightly sweet flavour, used for making sweet pastries and cakes.

Salted butter – butter was originally salted to preserve it for the winter months when fresh butter was not made. Today salted is added to butter as ingredients. It is not ideally used in the preparation of pastries.

Compound butter – these are made by adding a particular natural flavour or colour to butter, depending on the type of food with which it is served. It is generally used as an accompaniment e.g. Lobster butter, parsley butter etc.

Ghee – it is obtained by clarifying butter. Butter is heated to evaporate water. Pure ghee has a higher keeping quality and is a goo cooking medium and shortening agent used in Indian cuisine.

 

How useful was this post?

5 star mean very useful & 1 star means not useful at all.

Average rating 4.4 / 5. Vote count: 9

No votes so far! Be the first to rate this post.

We are sorry that this post was not useful for you! 😔

Let us improve this post!

Tell us how we can improve this post?

Syllabus BHM151 (T)

01 Soups

  1. Basic recipes other than consommé with menu examples
    1. Broths
    2. Bouillon
    3. Puree
    4. Cream
    5. Veloute
    6. Chowder
    7. Bisque etc
  2. Garnishes and accompaniments
  3. International soups

02 Sauces & Gravies

  1. Difference between sauce and gravy
  2. Derivatives of mother sauces
  3. Contemporary & Proprietary

03 Meat Cookery

  1. Introduction to meat cookery
  2. Cuts of beef/veal
  3. Cuts of lamb/mutton
  4. Cuts of pork
  5. Variety meats (offals)
  6. Poultry (With menu examples of each)

04 Fish Cookery

  1. Introduction to fish cookery
  2. Classification of fish with examples
  3. Cuts of fish with menu examples
  4. Selection of fish and shell fish
  5. Cooking of fish (effects of heat)

05 Rice, Cereals & Pulses

  1. Introduction
  2. Classification and identification
  3. Cooking of rice, cereals and pulses
  4. Varieties of rice and other cereals

06 i) Pastry

  1. Short crust
  2. Laminated
  3. ChouxHot water/Rough puff
    1. Recipes and methods of preparation
    2. Differences
    3. Uses of each pastry
    4. Care to be taken while preparing pastry
    5. Role of each ingredient
    6. Temperature of baking pastry

ii) Flour

  1. Structure of wheat
  2. Types of Wheat
  3. Types of Flour
  4. Processing of Wheat – Flour
  5. Uses of Flour in Food Production
  6. Cooking of Flour (Starch)

iii) Simple Breads

  1. Principles of bread making
  2. Simple yeast breads
  3. Role of each ingredient in bread making
  4. Baking temperature and its importance

07 Pastry Creams

  1. Basic pastry creams
  2. Uses in confectionery
  3. Preparation and care in production

08 Basic Commodities

i) Milk

  1. Introduction
  2. Processing of Milk
  3. Pasteurisation – Homogenisation
  4. Types of Milk – Skimmed and Condensed
  5. Nutritive Value

ii) Cream

  1. Introduction
  2. Processing of Cream
  3. Types of Cream

iii) Cheese

  1. Introduction
  2. Processing of Cheese
  3. Types of Cheese
  4. Classification of Cheese
  5. Curing of Cheese
  6. Uses of Cheese

iv) Butter

  1. Introduction
  2. Processing of Butter
  3. Types of Butter

09 Basic Indian Cookery

i) Condiments & Spices

  1. Introduction to Indian food
  2. Spices used in Indian cookery
  3. Role of spices in Indian cookery
  4. Indian equivalent of spices (names)

ii) Masalas

  1. Blending of spices
  2. Different masalas used in Indian cookery
    1. Wet masalas
    2. Dry masalas
  3. Composition of different masalas
  4. Varieties of masalas available in regional areas
  5. Special masala blends

10 Kitchen Organization and Layout

  1. General layout of the kitchen in various organisations
  2. Layout of receiving areas
  3. Layout of service and wash up