Food Production

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FUNDAMENTALS OF Food & Beverage Production
UNIT – I INTRODUCTION TO THE ART OF COOKERY

Unit-II Aims & Objectives of Cooking food

UNIT III Preparation of Ingredients

Unit-IV Equipment used in kitchen

UNIT-V KITCHEN ORGANISATION

UNIT-VI METHODS OF COOKING

UNIT VII STOCKS ,GLAZES,SAUCES AND SOUPS

UNIT-VIII: BASIC PREPERATIONS

UNIT IX FOOD COMODITIES

UNIT – I INTRODUCTION TO THE ART OF COOKERY

1.1 Development of the culinary art from the middle ages to modern cookery. 1.2 Modern Hotel kitchen.
1.3 Nouvelle cuisine.
1.4 Indian Regional cuisine.
1.5 Popular Indian cuisine.
1.6 Introduction to french cuisine.
1.7 Introduction to Italian cuisine
1.8 Introduction to Chinese cuisine

OBJECTIVES
1) Differntiate the culinary art and Modern cookery 2) DESCRIBE THE MODERN HOTEL KITCHEN IN THE DEVELOPMENT STAGES? 3) Define regional influence in Indian regional cuisine
4) list the similarity of French, Italian & Chinese cuisine

1.1Development of the Culinary Art from the Middle Ages to Modern Cookery

Worldest first Recognised Cuisine the French are known for their artistic temperament and for their cuisine. At the end of the Merovigian Period the convent which has preserved all the traditions at the gourmands increased in France it was the beginning of culinary art. Violet le DUC in the course of studies, said that the kitchen were large and high spit roasting was common dishes were cooked on the fire itself. Ovens were installed in the twentieth century for preparing roasts from the 14 century sauces were a much appreciated part of culinary art menu was varied which included game, fish, fowl, butcher meat. Vegetables were featured less. At the end of the 16th century, Italian cooks and Pastry cooks were employed. They taught and prepared a number of dishes, which since then, remained in French repertoire Cennelloni, revioli, gnochis. In the 17th and 18th century, Royalty and high ranking people took great interest in food and the cooks in grattitude named dishes after them. The cooks during fensts or banouits were honoured if the food was good and appreciated. If something went wrong they were flogged in front of the guest, confectionary, foreign, dishes such as caviare, punch etc. became popular. Since the end of the 19th century, French culinary art has reached the highest point of perfection. Chefs like Escoffier and Prosper salles etc. published book on cookery, which had far-reaching influence and are known throughout the world. France contribution to the International Culinary repertoire is well known. She has bestowed her own names on the majority of dishes creating technical terminology, of international usage. Gastronomy (style or custom of looking or eating) is an art with defined rules. The same is true of its presentation. For French-cuisine-cooking and law are unite similar. With both, there is the challenge of problem solving logic and reasoning. French cooking is less complicated while cooking the garnishes served more complex, it has a delicate flavours, as spices are used sparingly and they create a suspicion in one’s mind and they are incorporated in the dish. Great emphasis is laid on sauces and it is even called sauce cookery. Every ingredient speak its own language. Winis used for cooking enhance the taste give an unusual flavours. This being a unique feature of French cuisine. The most important role is to use only the best ingredients and be proper blend of colour and taste of ingredients. Garnishes and accompaniment play a key role in French cuisine and dishes are identified by them. Food items are cooked in a sauce or they accompany a dish. e.g. Roast beef is served with Yorkshire pudding and is accompanied with horse-radish sauce. Great emphasis is lad on the presentation of the dishes and garnishes and accompaniment make the dish colourful....
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