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1st Sem Food Production Notes

Cooking of Sugar – various stages

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Last updated: 1 July 2023

There are 7 stages of cooking sugar.

Thread:  Cooked to 230° to 234°. The syrup spins a soft, loose, short thread.

Soft Ball:  Cooked to 234° to 240°.  The syrup forms a soft, pliable, sticky ball.

Firm Ball:  Cooked to 244° to 248°. The syrup forms a firm, but still pliable, sticky ball.

Hard Ball:  Cooked to 250° to 265°. The syrup forms a hard, sticky ball.

Soft Crack:  Cooked to 270° to 290°. The syrup forms longer strands that are firm, but yet remain pliable.

Hard Crack:  Cooked to 300° to 310°. The syrup forms stiff strands that are firm and brittle.

Caramel:  Cooked to 320° to 338°. The syrup changes color, ranging from a light golden to a dark amber brown. It forms hard strands that are firm and brittle.

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Syllabus BHM111 (T)

01. Introduction to cookery

  1. Levels of skills and experiences
  2. Attitudes and behaviour in the kitchen
  3. Personal hygiene
  4. Uniforms & protective clothing
  5. Safety procedure in handling equipment

02. Culinary history

  1. Origin of modern cookery

03. Hierarchy area of department and kitchen

  1. Classical Brigade
  2. Modern staffing in various category hotels
  3. Roles of executive chef
  4. Duties and responsibilities of various chefs
  5. Co-operation with other departments

04 Culinary terms

  1. List of culinary (common and basic) term
  2. Explanation with examples

05 Aims & objects of cooking food

  1. Aims and objectives of cooking food
  2. Various textures
  3. Various consistencies
  4. Techniques used in pre-preparation
  5. Techniques used in preparation

06.Basic principles of food production – I

I Vegetable and fruit cookery

  1. Introduction – classification of vegetables
  2. Pigments and colour changes
  3. Effects of heat on vegetables
  4. Cuts of vegetables
  5. Classification of fruits
  6. Uses of fruit in cookery
  7. Salads and salad dressings

II Stocks

  1. Definition of stock
  2. Types of stock
  3. Preparation of stock
  4. Recipes
  5. Storage of stocks
  6. Uses of stocks
  7. Care and precautions

III Sauces

  1. Classification of sauces
  2. Recipes for mother sauces
  3. Storage & precautions

07 Methods of cooking food

  1. Roasting
  2. Grilling
  3. Frying
  4. Baking
  5. Broiling
  6. Poaching
  7. Boiling
  • Principles of each of the above
  • Care and precautions to be taken
  • Selection of food for each type of cooking

08. Soups

  1. Classification with examples
  2. Basic recipes of Consommé with 10 Garnishes

09 Egg cookery

  1. Introduction to egg cookery
  2. Structure of an egg
  3. Selection of egg
  4. Uses of egg in cookery

10 Commodities

I Shortenings (Fats & Oils)

  1. Role of Shortenings
  2. Varieties of Shortenings
  3. Advantages and Disadvantages of using various Shortenings
  4. Fats & Oil – Types, varieties

II Raising Agents

  1. Classification of Raising Agents
  2. Role of Raising Agents
  3. Actions and Reactions

III Thickening Agents

  1. Classification of thickening agents
  2. Role of Thickening agents

IV Sugar

  1. Importance of Sugar
  2. Types of Sugar
  3. Cooking of Sugar