FOOD PRODUCTION

Class X / Subject Code - 409
The course intends to introduce you to the basics of cooking food coupled with the scientific approach by trying to understand the basic commodities utilized in preparation of food.
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Course Objective

Describe kitchen operations including culinary terminology, operational software, cooking methods, and basic food handling skills: such as food safety and food quality. Demonstrate proper kitchen management systems, such as cost control, labor control, inventory control, production scheduling, sales history, menu development, and forecasting.
The Hospitality service industry is fast growing and evolving. The development of Catering Institutions has closely followed the changes in the food habits of people. Food changes are determined by socio-economic conditions and demographic shifts. industrialization, Migration, and International trade have resulted in greater employment for both men and women worldwide. This led to an increased need for people to depend on various food services operational for their meals outside their homes.
Instructor
Cooking of food is a skill-based education that requires both the style of art and the method of science.
  • E-learning & Onsite classes
  • A 'Workshop' class
  • Industrial Visit
  • Certificate of Completion

Course Content

Aims and objectives of Cooking Food
Components of food
Classification:
o Dry
o Moist
o Medium of Fat
o Principles of heat transfer
Classification of Vegetables
Classification of Fruits
Cuts of Vegetables and Fruits
Effects of heat on vegetables
Tips for the preservation of nutrients while processing
Definition
Classification with examples
Recipes for:
– Vegetable Soup
– Sweet corn soup
– Indian soup – Tamatar shorba
Classification, Types of Salad
Parts of a salad:
– Base
– Body
– Dressing
– Garnish
Popular examples
Introduction
Parts of sandwich
– Bread
– Spread
– Filling
Types of Sandwich
Canapes