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2nd Sem Food Production Notes

Structure of wheat

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Last updated: 5 July 2023

The endosperm is the potential white flour within the centre of the wheat grain. When milled, the endosperm fractures along the cell walls and separates from the bran layers.

The ease of separating the endosperm from the bran layers is determined by the wheat’s characteristics. Hard wheat (used for breadmaking) will allow easy separation, whilst the endosperm of soft wheat (used for biscuit flours) does not separate as cleanly from the bran layers.

The bran layers of the wheat grain consist of four separate layers: the pericarp; testa; nucellar layers and aleurone cells. Bran is nutritionally rich in protein and is used in the production of brown and wholemeal flours.

The wheat germ is the embryo that would eventually develop into the wheat plant. It is rich in certain vitamins, protein and oil. Consequently, it is often used in health foods, such as fortified bread and wholemeal flour.

Source:  It is the most common cereals product in the western world and grown in most temperate region. Large quantities are home grown and great deal particularly in the form of strong flour.

Protein present is wheat flour is gluten. Grain rich in gluten are strong flour and vice versa. Strong flour used in use din bread and soft flour for biscuit, cookies etc.

Food value: wheat is the one of the best energy food. Whole grain cereals provides vitamin B therefore protective food

Storage of wheat:

  • The store room should be dry.
  • It should be kept above the floor level.
  • Flour should be removed from sacks and kept in wheeled bins.
  • Flour bin should be a type that can be easily cleaned.

 

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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