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1st Sem Food Production Notes

Selection of an Egg

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Last updated: 1 July 2023

Selection criteria of an egg are as follows:

  • A fresh egg is heavy. As the egg gets older it loses water through the shell making air pocket larger so the older the egg, the lighter it will be.
  • One way of judging the quality is by observing the condition of the shell. When the egg is freshly laid the shell is covered with a substance called bloom. This coating disappears with time. So the egg may be considered fresh if the bloom is there.
  • One can determine the freshness of an egg by shaking it.
  • Another is to break an egg on to the plate if the yolk is compact and positioned in the center, the egg is fresh if the egg is old, the yolk has the tendency to spread.
  • The freshness of an egg can also be tested by holding it up to the light this process is known as candling. Holding the egg in front of the light, an air chamber indicates a fresh egg.
  • It is easy to test the freshness of an egg by plunging into the water. The fresh egg will settle in the bottom of the glass and if the egg is stale it will float to the surface water.
  • Stale eggs will have an unpleasant odor.
  • Check for the crack in the shell which could let bacteria in and contaminate the egg.

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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