FOOD PRODUCTION
Class XI / Subject Code - 809
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.
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.
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
The scope of the hospitality industry.
The core and allied areas of the hospitality industry.
The career opportunities in the hospitality industry.
TTo enumerates the qualities required in personnel willing to join the hospitality industry.
The core and allied areas of the hospitality industry.
The career opportunities in the hospitality industry.
TTo enumerates the qualities required in personnel willing to join the hospitality industry.
Introduction to the operations of a commercial kitchen.
The various sections of a kitchen and their major functions.
Skill and knowledge components to be developed for working in a commercial kitchen.
The attitude development for working in the kitchen.
The organizational structure of the commercial kitchen
The duties and responsibilities are associated with each hierarchical position in the organization’s structure.
The various sections of a kitchen and their major functions.
Skill and knowledge components to be developed for working in a commercial kitchen.
The attitude development for working in the kitchen.
The organizational structure of the commercial kitchen
The duties and responsibilities are associated with each hierarchical position in the organization’s structure.
The uniform & protective clothing is worn by a Chef and its
importance thereof.
The general safety rules in a kitchen.
The importance of hygiene in a kitchen.
To list Do’s and Don’ts for personal hygiene
To identify good practices for workplace hygiene and safe food handling
The general safety rules in a kitchen.
The importance of hygiene in a kitchen.
To list Do’s and Don’ts for personal hygiene
To identify good practices for workplace hygiene and safe food handling
Classify kitchen equipment.
The use and care of kitchen equipment.
To recognize various parts of a knife.
To distinguish between various types of knives used in the kitchen.
To employ safety procedures in handling kitchen equipment.
The use and care of kitchen equipment.
To recognize various parts of a knife.
To distinguish between various types of knives used in the kitchen.
To employ safety procedures in handling kitchen equipment.
Classify kitchen commodities as per their origin.
Various groups of commodities such as cereals, pulses, fruits, nuts, vegetables, spices, herbs, fats and oils, dairy products, eggs, meats, and seafood and their role in food.
Quality criteria for checking the freshness of vegetables and fruits.
The nutritional contribution of vegetables and fruits in the diet.
The effect of heat on the color, texture, and flavor of vegetables.
Ways to preserve nutrients while processing kitchen commodities.
Various groups of commodities such as cereals, pulses, fruits, nuts, vegetables, spices, herbs, fats and oils, dairy products, eggs, meats, and seafood and their role in food.
Quality criteria for checking the freshness of vegetables and fruits.
The nutritional contribution of vegetables and fruits in the diet.
The effect of heat on the color, texture, and flavor of vegetables.
Ways to preserve nutrients while processing kitchen commodities.
To appraise the importance of correct storage of commodities
Meaning of perishability of an ingredient
Shelf life of a commodity
Qualities of a good store
Storage of various kitchen commodities such as dry ingredients, vegetables and fruits, milk, eggs, meats & seafood, frozen food, fats, and oils, canned and bottled products.
Various Stock Levels in a store.
The records are maintained for storage and issues and explain their use,
Meaning of perishability of an ingredient
Shelf life of a commodity
Qualities of a good store
Storage of various kitchen commodities such as dry ingredients, vegetables and fruits, milk, eggs, meats & seafood, frozen food, fats, and oils, canned and bottled products.
Various Stock Levels in a store.
The records are maintained for storage and issues and explain their use,
The importance of pre-preparation.
Various pre-preparation techniques are employed in food production.
The correct way of holding and using a knife for cutting.
Various cuts of vegetables and fruits are used in cooking.
Vegetables and fruits in uniform shapes.
Various pre-preparation techniques are employed in food production.
The correct way of holding and using a knife for cutting.
Various cuts of vegetables and fruits are used in cooking.
Vegetables and fruits in uniform shapes.
Objectives of cooking food.
Principles of heat transfer while cooking.
Various methods of cooking and explain them.
Effect of heat on vegetables & fruits.
Preserve nutrients while processing food.
Simple methods of cooking such as boiling, grilling, blanching, broiling, and frying.
Principles of heat transfer while cooking.
Various methods of cooking and explain them.
Effect of heat on vegetables & fruits.
Preserve nutrients while processing food.
Simple methods of cooking such as boiling, grilling, blanching, broiling, and frying.
Salads and appraise their importance in daily diet.
Classify salads into various categories.
The parts of a salad.
Prepare Salad Waldorf, Salad Niçoise, Chicken or sprouts salad, and Pasta salad
Classify salads into various categories.
The parts of a salad.
Prepare Salad Waldorf, Salad Niçoise, Chicken or sprouts salad, and Pasta salad
Soup and explain its importance in the diet.
Classify soups in various subcategories based on their unique characteristics.
Prepare a Cream of tomato soup, Purée of carrot soup, Gazpacho, and Chicken Velouté soup.
Classify soups in various subcategories based on their unique characteristics.
Prepare a Cream of tomato soup, Purée of carrot soup, Gazpacho, and Chicken Velouté soup.
Varieties of eggs used in cooking.
Structure of an egg.
Uses of egg in cookery.
Selection criteria and storage of an egg.
Prepare Boiled eggs, Scrambled eggs, Fried eggs, Poached eggs, and Omelettes.
Structure of an egg.
Uses of egg in cookery.
Selection criteria and storage of an egg.
Prepare Boiled eggs, Scrambled eggs, Fried eggs, Poached eggs, and Omelettes.