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6th Sem Food Production Notes

Cooking Meringues

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Last updated: 19 July 2023

 

 

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Syllabus BHM351 (T)

01 International Cuisine

  1. Geographic location
  2. Historical background
  3. Staple food with regional Influences
  4. Specialties
  5. Recipes
  6. Equipment in relation to:
    1. Great Britain
    2. France
    3. Italy
    4. Spain & Portugal
    5. Scandinavia
    6. Germany
    7. Middle East
    8. Oriental
    9. Mexican
    10. Arabic

Chinese

  1. Introduction to Chinese foods
  2. Historical background
  3. Regional cooking styles
  4. Methods of cooking
  5. Equipment & utensils

02 Bakery & Confectionery

I. Icings & Toppings

  1. Varieties of icings
  2. Uses of Icings
  3. Difference between icings & Toppings
  4. Recipes

II. Frozen Desserts

  1. Types and classification of Frozen desserts
  2. Ice-creams – Definitions
  3. Methods of preparation
  4. Additives and preservatives used in Ice-cream manufacture

III. Meringues

  1. Making of Meringues
  2. Factors affecting the stability
  3. Cooking Meringues
  4. Types of Meringues
  5. Uses of Meringues

IV. Bread Making

  1. Role of ingredients in bread Making
  2. Bread Faults
  3. Bread Improvers

V. Chocolate

  1. History
  2. Sources
  3. Manufacturing & Processing of Chocolate
  4. Types of chocolate
  5. Tempering of chocolate
  6. Cocoa butter, white chocolate, and its applications

03 Production Management

  1. Kitchen Organisation
  2. Allocation of Work – Job Description, Duty Rosters
  3. Production Planning
  4. Production Scheduling
  5. Production Quality & Quantity Control
  6. Forecasting & Budgeting
  7. Yield Management

04 Product & Research Development

  1. A. Testing new equipment
  2. B. Developing new recipes
  3. C. Food Trails
  4. D. Organoleptic & Sensory Evaluation

05 French

  1. Culinary French
  2. Classical recipes (Recettes Classique)
  3. Historical Background of Classical Garnishes
  4. Offals/Game
  5. Larder terminology and vocabulary