UNIT: I 8Hrs Introduction to Cookery a) Culinary History- Development of the Culinary Art from the middle ages to modern cookery, modern hotel kitchen, Nouvelle Cuisine, Cuisine Minceur. b) Indian Regional Cuisine and Popular International Cuisines. c) Kitchen hierarchy / brigade.Duties and responsibilities of each staff. d) Aims and objective of foods. e)Layout of the kitchen - large & small f) Attitudes and skills required in kitchen, hygiene in kitchen, HACCP-meaning and importance in kitchen. g)Equipment’s used in kitchen- classification, uses & maintenance i) Cooking fuels- Uses and advantages of different cooking fuels.

UNIT: II Effect of cooking 8Hrs Actionof heat on carbohydrates, fats, proteins. Foundation ingredients – a) Fats and oils – Meaning and examples of fats and oils. Hydrogenation of oils, uses of fats and oils. b) Raising agents – Functions and types of raising agents. d) Eggs – Uses of egg in cooking, characteristics of fresh eggs, deterioration of eggs, storage of eggs. e) Salt – Uses. f) Liquid –Water, stock, milk, and fruit juices, etc., uses of a liquid. g) Flavorings and seasonings – Uses and examples. h) Sweetening agents – Uses and examples. i) Thickening agents.

UNIT: III Basic Food commodities 8Hrs Cereals, millets and pulses – Uses and examples. Fruits : classification with examples Vegetables : Classification of vegetables, Pigments, action of heat on Pigments Milk and milk products i) Cream- meaning, Types of Cream ii) Cheese- Types of Cheese, Classification, Curing, Uses and storage of Cheese. iii) Butter- Introduction, Types of Butter iv) Yoghurt – Types. Spices & condiments: Uses of different spices andcondiments names Coloring & flavoring : Types & Names Herbs – Uses of herbs. Preparation of Ingredients: Mise-en -place Washing, Peeling and scraping, pairing, cutting (terms used in vegetable cutting, julienne, Brunoise, Macedoine, Jardinniere, Paysanne), grating, grinding, mashing, sieving, milling, steeping, centrifuging, emulsification, evaporation, homogenization. Methods of mixing food. Beating, Blending, Cutting in, Rubbing in, Creaming, Folding, Kneading, marinating, Stirring, Whipping, and Whisking

UNIT – IV 8Hrs METHODS OF COOKING FOOD Transference of heat to food-types of heat transfer -radiation, conduction and convection. Boiling, poaching, stewing, braising, steaming, baking, roasting, grilling, frying, microwave, pot roasting – Principles of each of the above Care and precautions to be taken for Selection of food for each type of cooking with examples. CONDIMENTS & SPICES Introduction to Indian food, Spices used in Indian cookery, Role of spices in Indian cookery, Indian equivalent of spices (names) MASALAS Blending of spices and concept of masalas, Different masalas used in Indian cookery • Wet masalas • Dry masalas. Composition of different masalas, Garam masala, Pulao masala, biryani masala, curry powder, sambar powder, rasam powder, chaat masala, tandoori marination, Gravies : red, green, white, brown and yellow gravies,

UNIT:V 8Hrs Basic Principles of Food Production ii) STOCKS Definition of stock, Types of stock, Preparation of stock, Recipes, Storage of stocks, Uses of stocks, Glazes: Meaning and uses. Recipe for meat & fish glaze Roux: meaning, types of roux iv) SAUCES Classification of sauces, Recipes for mother sauces, few derivatives for each iii) SOUPS Classification with examples, Basic recipes, Consommés, iv) Poultry: Selection of poultry, classification basedon size, use of each type. v) Butchery: Cuts of beef/veal, Cuts of lamb/muttons, Cuts of pork, Variety meats (offal’s) vi) FISH : Classification of fish with examples, Cuts of fish, Selection of fish and shell fish, cooking of fish (effects of heat)