Food Production
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
1.1 Development 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,
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
1.1 Development 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,