DIPLOMA IN FOOD PRODUCTION FOOD PRODUCTION THEORY SYLLABUS

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1 DFP 1 DIPLOMA IN FOOD PRODUCTION FOOD PRODUCTION THEORY SYLLABUS UNIT I Aims and objectives of cooking, classification of raw materials, preparation of ingredients, methods of mixing foods, effect of heat on various foods, weighing and measure, texture of food, culinary terms. Safety precautions and prevention of accidents in Kitchen. Methods of cooking with special application to meat, fish, vegetables, cheese, pulses and egg cooking, solar cooking, microwave cooking etc. Fast food items, selection and identification of varieties of fish, meat and vegetables available in the local market. Accompaniments, garnishes and rechauffe. UNIT II UNIT III Description and use of the following: Basic stocks, aspics & Jellies Roux balance, roux blond and Roux brun. Recipies and quantities required to produce 10 litres of stock, chicken white or brown. Recipies and quantities required to produce one litre of the following: Bechamel sauce, tomato sauce, veloute sauce, espagnole sauce demi-glace and mayonnaise sauce with the necessary precautions to be observed while preparing these, with minimum five derivatives of each. Soup definition, classification of soups with example in each group, recipe for one litre consommes, 10 popular consommés with their garnishes. Balanciang of recipeis, standardization of recipes, maintaining recipe files standard setting, sensory variety solution of recipies. Menu planning portion control, brief study of how portions are worked out. Varieties cookery, kitchen organization. UNIT IV Eggs Structure, selection of quality, various ways of cooking eggs with example in each method. Farinanceous dishes types of recipies and methods of cooking with examples. Vegetables Effect of heat on different vegetables in acid/alkaline medium and reaction with oil/metals. Method of cooking different vegetables with emphasis on cooking asparagus, antichokes, Brussels sprouts. UNIT V Baked products: a. Methods of bread making b. Methods of cake making c. Methods of pastry making d. Methods of ice cream making

2 Bread Making: a. Straight dough method b. Delayed salt method c. No time dough method d. Sponge and dough method Cake Making: a. Plain sponge b. Genoise sponge c. Fat less sponge d. Fruit cake Pastry Making: a. Short crust b. Puff pastry c. Danish pastry d. Choux pastry Ice cream making Plain ice cream REFERENCE BOOKS The complete guide to the art of modern cookery - Escoffier Advanced practical cookery - Victor Ceserani Gastronomique - La Rousse Quantity food production, planning and management - John B.Kright Practical professional cookery - H.L.Cracknel Prashad cooking with Indian masters - Inder singh Kalra Modern cookery Vol-I&Vol-II - Thangam Philip Theory of cookery - Aurora Food production - K.Damodharan

3 DFP - 2 LARDER UNIT I UNIT II UNIT III UNIT IV Larder work It s function and management. Larder control cleanliness of larder and control of larder equipment and supplies. Hors d oeuvre and salads Description of various types of horsed of oeuvre. Fish types, cleaning, preparation, basic cuts and its uses and storage. Butchery Jointing of beef, lamb, mutton and pork, different cuts with its uses weights, meat. Preservation and salting, smoking and blast freezing of meat, bacon, and ham. Poultry and Game: Poultry Age, quality, market, types preparation, dressing and cuts with its uses. Game Fured game and feathered game, preparation cuts with its uses. and UNIT V Assembly of a cold buffet, sandwiches and canapés, left over storage. Forcemeat & different types of forecement and their uses. Decorative work including sculptures and ice carvings and vegetable and fruit carvings. REFERENCE BOOKS: 1. Pates and Terrines - Hamlyn all colour 2. Ice carving made easy - Joseph amendola 3. Herings dictionary of classical and modern cookery - Walter bickel 4. Fish and shell fish - A.E.simms 5. The art of grader manger - Nicoles

4 DFP - 3 HYGIENE AND FOOD SCIENCE UNIT I Definition of nutrients, definition of calories, dialy requirement, factors that affect daily requirement. Food groups and their role in balance diet. UNIT II Prevailing food standard in India, food adulterreation as a public health hazard simple test in the detection of common food adulteration method of food preservation. UNIT III Care of premises and equipment. Design of department washable floor and walls good ventialation, smooths flow of work prevention of over crowding. Cleaning of equipment and personal tool after use. Kitchen hygiene. Dishwashing methods-hand & manual dish washing-merits & demerits. Garbage disposal different methods-advantages& disadvantages personal hygiene attitude care of skin, hand, hair & feet. Food handlers habits right clothing positive good health, and habit. UNIT IV Food poisoning and infections mode of infection, causative factors and the precaution has to be taken by food handlers. Protective display of food. UNIT V Food storage-techniques of correct storage, storage temperature of different commodities to prevent bacterial infestion or contamination. Pest control-rodents & insect control techniques, special stress on control of flies rats and cockroaches. REFERENCE BOOKS: 1. Food science - Sumathi R Mudambi 2. Hand book of food and nutrition - Dr.M.Swaminathan 3. Basic food microbiology - George J Banwart 4. Food hygiene for food handlers - Jill Trickkott 5. Managing food hygiene - Nicholas Johns.

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