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6th Sem Food Production Notes

Uses of Icings

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Last updated: 19 July 2023

USES OF ICINGS:

  1. They contribute flavour & richness.
  2. Improve keeping quality by forming protective coatings around the cake.
  3. Improve appearances.

Reasons for decorating pastry items with icings:

  1. To enhance the product in the eyes of the guest/ customer.
  2. To give “ added value” to the basic product
  3. To personalize a product for guests/customers like a birthday, anniversary cake or even a cake designed for sales promotion.
  4. To make products different from that of the competitors
  5. To create a focal point for any occasion.
  6. To match a product with the theme of the party
  7. To aid in pre-portioning of a product like gateaux, tart etc.
  8. To provide interest, challenge & training for pastry chefs.

 

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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