Food Making (Bakery & Fast Food)

Paper-I Dry Heat Method Cooking

Unit I Enumeration Identification of Equipment & utensils-Introduction to Cooking- Aims Objectives Unit II Different Types of Cuisines- Baking Unit III Types of Oven operation- Recipe of Cake, Bread Broiling Unit IV Definition Classification of raw materials- preparation of Ingredients Unit V Methods of Mixing foods Reehauffe, Characteristics of raw materials used in bakery and confectionery.

Reference: 1. Theory of Cookery by Krishna Arora Publication Frank Bros & Co., 2. Modern Cookery Vol I & Vol II by Thangam E.Philip Publication Orient Long man.

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Paper- II Medium of Fat Method Cooking

Unit I Fats and Oil Definition Unit II Types, Effects on heating Fast foods introduction Unit III Roasting - Definition- Spit Pot Tandoor- Oven Grilling definition Unit IV Open Fire Salamander Unit V Frying Definition- Deep- Shallow. Practical 1) 2) 3) 4) 5) 6) Preparation of Burger varieties Preparation of Pizza varieties Preparation of stuffed products Preparation of sandwiches Rice based classical fast-food Ragi, bajra and maize based health products

Reference: 1. The Great Big Cookie Book by Hilaire Walden Publication Lorenz Books 2. The Practical Encyclopedia of Baking by Martha day Publication Lorenz Books.

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Paper III Medium of Liquid Method Cooking

Unit I Hygiene & food safety personal Hygiene Unit II food costing portion control - Medium of Liquid- Definition BraisingStewing Boiling Poaching Unit III Direct Steaming Indirect Steaming Unit IV Various Liquids Used For Cooking Unit V Hot and Cold desserts. Grade Manager.

Reference: 1. Theory of Cookery by Krishna Arora Publication Frank Bros & Co. 2. Modern Cookery Vol-I & Vol II by Thangam E.Philip Publication Orient Long Man.

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Paper - IV Food Service

UNIT-I Different type of catering establishments- Hotels, Motels, Restaurants, Private hospitals, Resorts, Pubs, Discotheques, Fast food restaurants, Airlines catering, Railway catering and Sea catering. UNIT-II Organization structure of F&B department, Relationship of waiter with customers, kitchen and management. Attributes of Food & Beverage service personnel. UNIT-III Classification and enumeration of service equipments- furniture, linen, crockery, flatware, hollow-ware, glassware, disposable service equipments, chaffing dishes, plate warmer, hotplate, micro oven , ice cube machine, gueridon trolley. UNIT-IV Preparation of the restaurant- mis-en-place, mis-en- scene, rules of laying a cover, Rules and procedures for service of a meal. Methods of serviceFrench/ English/ Indian thali/ Plantain Leaf service. UNIT-V Basic types of menu and service: Table dhote, ala carte, breakfast and buffet. French classical menu.
References 1. Food and Beverage Service by Sudhir Andrews. 2. Mastering Restaurant Service by H.L. Cracknell and G.Nobis. 3. The Waiter by Fuller and Currie. 4. Essential Table Service by John Fuller. 5. The waiter and Waitress by Henry Dahmer. 6. Thangam E. Philip, Modern Cookery , orient Longman private limited, new Delhi. 7. Krishna Arora, Theory of Cooking, Frank Bros & Co (publishers) Ltd. New Delhi 8. Hamlyn All colour - Pates and Terrines 9. Walter Biekel Herings Dictionary classified and modern esotery 10. A.E. Simms fish and shell fish 11. Nicoles The art of Grade manager.

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