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2nd Sem Food Production Notes

Garnishes and accompaniments

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Last updated: 5 July 2023

Garnishes

     

  •     Croutons              Dices or other shapes made from bread, pastry, toast.
  •     Vegetables          Cut in various sizes, shapes-round slices, juliennes, dices of spring printaniere vegetables.
  •     Profitroles      Prepared form chou paste. They are miniature cream puffs which may be filled ( pastry cream, chocolate) or used plain.
  •     Cereals                                          Rice or barley.
  •     Seafood                                         Diced or flaked.
  •     Pastas                   Spagheti, Noodles, other pasta products such as star letters, cornet, etc.
  •     Poultry                                          Usually small dices or juliennes.
  •     Meats                                            Usually small dices or juliennes.
  •     Cream                                           Unsweetened whipped cream or sour cream.
  •     Cheese                                           Cheese balls, or grated Parmesan served with croutons on one side.


 Accompaniments

 

  •     Pitite Marmite                    Sippets, Parmesan cheese.
  •     Potage Bonne Femme        Flutes.
  •     Minestone                           Parmesan cheese.
  •     Puree soups                        Croutons (fried)
  •     Bortsch a la Russe             Sour cream, beetroot juice, bouchees, duck forcemeat.
  •     French onion soup             Slices of dry french bread, Parmesan cheese.

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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