Foundation Course in Food Production – I (Pr)

Explore the art of culinary techniques, from mastering kitchen safety and hygiene to perfecting the preparation of stocks, egg dishes, and an array of baked goods in this comprehensive guide.

Foundation Course in Food Production – I (Pr)

1 Orientation (Introduction to Kitchen)

  1. Equipment – Identification, Description, Uses & Handling
  2. Hygiene – Kitchen Etiquettes, Practices
  3. Garbage Disposal
  4. Safety and Security in Kitchen
  5. Knife Handling Precautions
  6. Vegetables – Classification
  7. Vegetable Cuts – Julienne, Jardinière, Macédoine, Brunoise, etc.
  8. Preparation of Salad Dressing

2 Basic Cooking Methods and Pre-preparations

  1. Blanching of tomatoes and capsicum
  2. Preparation of concasse
  3. Boiling
  4. Parboiling (potatoes, beans, cauliflower, etc.)
  5. Frying (deep frying, shallow frying, sautéing)
  6. Braising (onions, leeks, cabbage)
  7. Starch cooking (rice, pasta, potatoes)

3 Stocks and Thickening & Binding Agents

  1. White and Brown stock
  2. Fish stock
  3. Emergency stock
  4. Fungi stock
  5. Thickenings – Roux (White, Blond, Brown)
  6. Beurre Manié
  7. Panada
  8. Liaison
  9. Other starch/protein thickeners

4 Egg & Fish Cookery – Preparation of Variety of Egg Dishes

  1. Boiled (Soft & Hard)
  2. Fried (Sunny Side Up, Single Fried, Bull’s Eye, Double Fried)
  3. Poached Eggs
  4. Scrambled Eggs
  5. Omelette (Plain, Stuffed, Spanish)
  6. En cocotte (eggs Benedict)

5 Demonstration & Preparation of Simple Menu

  1. Simple salads & soups
  2. Simple egg preparations
  3. Simple potato preparations
  4. Simple vegetable preparations
  5. Fish preparations

6 Introduction About the Trade (Bakery & Patisserie)

  1. Introduction about the trade

7 Introduction to Bread Making Process

  1. Demonstration of pan breads (White, Milk, and Brown)
  2. Discussion of varieties like burger buns, hot dogs, fruit buns
  3. Loaves: Demonstration on garlic bread and varieties (cheese loaf, masala loaf)
  4. Demonstration on French baguette
  5. Artisan breads: Demonstration of whole wheat, multigrain, honey & oats, and braided breads
  6. Quick breads: Banana bread, ginger bread, corn bread, chocolate brownie
  7. Rich doughs: Brioche, savarin, doughnuts, baba au rhum
  8. Variety of rolls: Soft rolls, cheese & herb rolls, cinnamon rolls, dinner rolls, cloverleaf rolls, garlic rolls, oregano rolls
  9. Demonstration of hard rolls, Vienna rolls, soup sticks, grissini

8 Introduction About Simple Cakes (Foaming Method)

  1. Demonstration & preparation of fatless sponge
  2. Genoise
  3. Angel food cake
  4. Swiss roll
  5. Chiffon cake

9 Introduction to Pound Cakes (Creaming Method)

  1. Demonstration of pound cake
  2. Discussion of varieties: plain cake, fruit cake, plum cake, madeira cake, Dundee cake
  3. Demonstration of madeleines
  4. Variety of muffins (rum & raisin, blueberry, lemon, orange choco chip)

10 Demonstration of Madeleines

  1. Demonstration of madeleines

11 Introduction to cookies & biscuits

  1. Introduction to cookies & biscuits

12 Hot / Cold Desserts

  1. Caramel Custard
  2. Bread and Butter Pudding
  3. Queen of Pudding
  4. Soufflé – Lemon / Pineapple
  5. Mousse (Chocolate, Coffee)
  6. Bavaroise
  7. Diplomat Pudding
  8. Apricot Pudding
  9. Steamed Pudding (Albert Pudding, Cabinet Pudding)