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Syllabus of University of Pune BHMCT Semester II-FOOD PRODUCTION - II
Posted Date: 23 Sep 2008 Resource Type: Articles/Knowledge Sharing Category: Syllabus
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Posted By: S.Yamininagarajan Member Level: Diamond
Rating:  Points: 2
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Subject- FOOD PRODUCTION - II
Subject Code - 201
Semester - Second
Teaching and Examination Scheme
Chapter 1 Fuels used in the kitchen 02 02
1.1 Heat Transfer Principles
1.2 Classification, Types, Advantages & Disadvantages
Chapter 2 Introduction to Methods of Cooking
2.1 Cooking as applied to all commodities studied in SEM 1. 03 03
2.1 Classification & Salient Features of various cooking methods.
2.2 Temperature precautions
2.3 Equipments used, their care & maintenance.
2.3.1 Moist methods of cooking 03 04
2.3.1.1 Steaming with pressure & without pressure
2.3.1.2 Braising
2.3.1.3 Poaching
2.3.1.4 Boiling
2.3.2 Dry methods of cooking 03 04
2.3.2.1 Baking
2.3.2.2 Roasting
2.3.2.3 Grilling
2.3.2.4 Tandoor
2.3.3 Frying 03 04
2.3.3.1 Types of frying medium
2.3.3.2 Sauteening
2.3.3.3 Shallow frying
2.3.3.4 Deep – frying
2.3.3.5 Combining the methods
2.3.3.6 Pressure Frying
2.3.4 Microwave cooking 02 03
2.3.4.1 Advantages & disadvantages
VIII Chapter 3 Stocks 02 03
3.1 Definition & uses of stocks
3.2 Classification
3.3 Rules of stock making
3.4 Recipes of 1 litre of various stocks (White, brown, fish and vegetable)
3.5 Glazes & Aspic
3.6 Storage Care
Chapter 4 Sauces 05 06
4.1 Classification & uses of sauces
4.2 Composition
4.3 Thickening agents
4.4 Recipes of mother sauces
4.5 Finishing of sauces ( reducing, straining, de glazing, enriching and
seasoning)
4.6 Precautions & rectification, handling & storage
4.7 Derivatives ( five each)
4.8 Pan gravies
4.9 Flavored butters
IX Chapter 5 Soups 04 04
5.1 Aim of soup making
5.2 Classification of soups - Cream,Puree,Veloute,Chowder ,
Consomme, National soups
X Chapter 6 Basic
Masalas & Gravies used in Indian Cooking 02 04
6.1 Blending of spices and concept of masala
6.2 Composition of different masala used in Indian Cooking (wet & dry)
6.3 Proprietary masala blends
6.4 Preparation of different masalas - Basic Garam Masala, Madras
Curry Powder, Sambar Masala, Chat Masala, Goda Masala,
Kolhapuri Masala, Vindaloo Masala
6.5 Popular Gravies used in Indian Cooking -White, Brown, Tomato,
Green, Moghlai
Chapter 7 Texture, Accompaniments & Garnishes 03 03
7.1. Importance & Characteristics
7.2. Factors affecting textures in food
7.3. Desirable & Non-Desirable Textures with examples
7.4. Difference between Accompaniments & Garnishes
XVII. Note : Glossary of Terms
Students should be familiar with the glossary of terms
pertaining to above mentioned topics
Practicals
Minimum 24 individual practicals be accomplished consisting of -
50 % Continental menus
30% Indian Menus
20 % Break Fast Menus. ( Indian & Continental )
Practical Examination To be conducted on a Basic Continental menu (Consisting of soup, meat,
potato preparation, salad & cold Sweet.)
Reference Books
8. Practical Cookery -Victor Ceserani & Ronald Kinton, ELBS
9. Theory of Catering- Victor Ceserani & Ronald Kinton, ELBS
10. Theory of Catering- Mrs. K. Arora, Franck Brothers
11. Modern Cookery for Teaching & Trade Vol I - MsThangam Philip, Orient Longman.
12. The Professional Chef ( 4th Edition)- Le Rol A. Polsom
13. The book of Ingredients- Jane Grigson
14. Success in Principles of catering - Michael Colleer & Colin Saussams
For more details, visit http://www.unipune.ernet.in/stud_info/Syllabi/Syllabus_2008.html
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