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2nd Sem Food Production Notes

Types of Flour

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Last updated: 5 July 2023

  • Acorn flour is made from ground acorns and can be used as a substitute for wheat flour. It was used by Native Americans. Koreans also use acorn flour to make dotorimuk.
  • Almond flour is made from ground almonds, suitable for people with gluten-free diets or coeliac disease.
  • Amaranth flour is a flour produced from ground amaranth grain. It was commonly used in pre-Columbian Meso-American cuisine and was originally cultivated by the Aztecs. It is becoming more and more available in speciality food shops.
  • Atta flour is a whole-grain wheat flour important in Indian and Pakistani cuisine, used for a range of bread such as roti and chapatti.
  • Banana flour has been traditionally made of green bananas for thousands of years and is currently popular both as a gluten-free replacement for wheat flour and as a source of resistant starch.
  • Bean flour is a flour produced from pulverized dried or ripe beans. Garbanzo and fava bean flour is a gluten-free flour mixture with a high nutritional value and strong aftertaste.
  • Brown rice flour is of great importance in Southeast Asian cuisine. Edible rice paper can be made from it.
  • Buckwheat flour is used as an ingredient in many pancakes in the United States. In Japan, it is used to make a popular noodle called soba. In Russia, buckwheat flour is added to the batter for pancakes called blinis which are frequently eaten with caviar. Buckwheat flour is also used to make crêpesbretonnes in Brittany. On Hindu fasting days (Navaratri mainly, also Maha Shivaratri), people eat food made with buckwheat flour. The preparation varies across India. The most famous dishes are kuttu ki puri and kuttu pakoras. In most northern and western states the usual term is kuttu ka atta.
  • Cassava flour is made from the root of the cassava plant. In a purified form (pure starch), it is called tapioca flour (see in list below).
  • Chestnut flour is popular in Corsica, the Périgord, and Lunigiana for breads, cakes and pastas. It is the original ingredient for polenta, still used as such in Corsica and other Mediterranean locations. Chestnut bread keeps fresh for as long as two weeks. In other parts of Italy it is mainly used for desserts.
  • Chickpea flour (also known as gram flour or besan) is of great importance in Indian cuisine, and in Italy, where it is used for the Ligurian farinata.
  • Chuño flour is made from dried potatoes in various countries of South America.
  • Coconut flour is made from ground coconut meat and has the highest fiber content of any flour, having a very low concentration of digestible carbohydrates and thus making an excellent choice for those looking to restrict their carbohydrate intake. It also has a high-fat content of about 60 percent.
  • Corn (maize) flour is popular in the Southern and Southwestern US, Mexico, Central America, and Punjab regions of India and Pakistan, where it is called makai ka atta. Coarse whole-grain corn flour is usually called cornmeal. Finely ground corn flour that has been treated with food-grade lime is called masa harina (see masa) and is used to make tortillas and tamales in Mexican cooking. Corn flour should never be confused with cornstarch, which is known as “cornflour” in British English.
  • Cornmeal is very similar to corn flour (see above) except in a coarser grind.
  • Cornstarch is powdered endosperm of the corn kernel.
  • Sorghum flour is made from grinding whole grains of the sorghum plant. It is called jowar in India.
  • Spelt, an ancient grain, is a cousin to wheat. The protein makeup is somewhat different, however, and spelt flour is thus often tolerated by people who have mild allergies to certain proteins that develop when gluten is formed in making dough. Spelt dough needs less kneading than wheat dough. Compared to hard-wheat flours, spelt flour has a relatively low (six to nine percent) protein count, just a little higher than pastry flour. That means that plain spelt flour works well in creating dough for soft foods such as cookies or pancakes. Crackers turn out well because they are made from dough that does not need to rise when baked.
  • Tapioca flour, produced from the root of the cassava plant, is used to make bread, pancakes, tapioca pudding, a savoury porridge called fufu in Africa, and is used as a starch.
  • Teff flour is made from the grain teff and is of considerable importance in eastern Africa (particularly around the horn of Africa). Notably, it is the chief ingredient in the bread injera, an important component of Ethiopian cuisine.

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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