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

Proprietary and Contemporary Sauces

by

Last updated: 5 July 2023

PROPRIETARY SAUCE

These are industry made sauces. Some of them are:-
• Soya sauce (Soy sauce is a brown, salty, liquid used as a condiment or seasoning in many Asian cuisines)
• Worcestershire sauce (Fermented liquid condiment of complex mixture)
• H.P. Sauce ( Tomato based brown sauce)
• Barbecue Sauce ( Highly seasoned sauce containing vinegar, spices, and usually chillies.)
• Ketchup (A tomato-based condiment with a tang contributed by vinegar, sugar, salt and spices.)

CONTEMPORARY SAUCE

These sauces are simple, less rich and easy to prepare. These are more likely to be specifically tailored to be given food or techniques. Some of them are:-
• Beurre Blanc (Hot emulsified butter sauce)
• Pesto Sauce (Italian basil based sauce)
• Compound Butter (Mixture of butter and supplementary ingredients)

How useful was this post?

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

Average rating 4.1 / 5. Vote count: 51

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