Foundation Course in Food Production – II (Pr)

Foundation Course in Food Production – II (Pr)

1 Meat

  1. Identification of various cuts
  2. Identification of basic cuts – Lamb and Pork Chops, Tornado, Fillet, Steaks and Escalope
  3. Poultry – Identification & classification of chicken cuts

2 Identification, Selection and Processing

  1. Identification, selection and processing of meat and poultry
  2. Slaughtering and dressing

3 Preparation of Indian Menu-popular Indian Gravies

  1. Makhani gravy
  2. Kadai gravy
  3. Lababdar gravy
  4. Rice dishes
  5. Breads
  6. Main course
  7. Basic vegetables
  8. Paneer preparations
  9. Chicken preparations
  10. Indian breakfast items
  11. Indian snacks

4 Preparation of Continental Menu: Salads & Soups

  1. Waldorf salad
  2. Russian salad
  3. Salade niçoise
  4. Cream soups (peas, spinach, mushroom, tomato, chicken)
  5. Puree soups (lentil, peas, carrot)
  6. International soups

5 Chicken and Mutton Preparations

  1. Entrée – Lamb stew
  2. Hot pot
  3. Shepherd’s pie
  4. Grilled steaks & lamb/pork chops
  5. Roast chicken
  6. Leg of lamb
  7. Beef preparations
  8. Simple potato preparations
  9. Vegetable preparations

6 Introduction To Pastries

  1. Demonstration of shortcrust pastry and pate sucre
  2. Varieties of tarts (Lemon curd, Florentine, Chocolate tart, Apple pie, Date & Nut pie, Lemon meringue pie)
  3. Demonstration of choux pastry
  4. Introduction to laminated pastries (Puff pastry)

7 Demonstration of Choux Pastry

  1. Demonstration of choux pastry
  2. Preparation of chocolate éclairs
  3. Preparation of mocha éclairs
  4. Profit rolls suchard
  5. Croquembouche
  6. Introduction to laminated pastries

8 Cold Sweets

  1. Honeycomb mould
  2. Butterscotch sponge
  3. Coffee mousse
  4. Lemon sponge
  5. Trifle
  6. Blancmange
  7. Chocolate mousse
  8. Lemon soufflé

9 Hot Sweets

  1. Bread & Butter Pudding
  2. Caramel Custard
  3. Albert Pudding
  4. Christmas Pudding

10 Indian Sweets

  1. Chicoti
  2. Gajar Halwa
  3. Kheer