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2nd Sem Food Production Notes

Types of Wheat

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Last updated: 5 July 2023

Wheat is categorised according to its hardness(hard/soft), colour (red/white) and shape of its kernel.

  • Hard Red Winter
  • Hard Red Spring
  • Soft Red Winter
  • Durum
  • Hard White Wheat
  • Soft White Wheat

THE DIFFERENT PURPOSES OF DIFFERENT TYPES OF WHEAT

The protein content of the wheat is what primarily determines what the wheat will be used for and the greater the protein, the greater the elasticity of the dough will be.

  • Hard red winter and hard red spring contain the highest percentages of protein are most often used in goods requiring size, like breads and rolls.
  • Hard white and soft white contain the lowest percentages of protein and best suited for baked goods like cakes, cookies, crackers, pastries and muffins.

The colour of the wheat plays a part too and as you may have already guessed, red wheat is darker than white wheat.  Red wheat also has a stronger, more bitter flavour than white.

  • Soft red winter is often used in blatantly obvious brown crackers and flat breads.  These are often marketed as “whole grain” crackers and such.
  • Soft white is used in goods when manufactures want the item to look and taste “white,” but be able to claim as healthy with wheat.  One example of this are muffins “made with white wheat.”
  • Durum is a variety of wheat that has a higher protein and gluten content than other kinds of wheat and that is most often found in pasta.

 

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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