3. Different parts of knife

4. Different type of cooking method.

5. What is induction cooking/microwave cooking?

6. Hierarchy in kitchen of hotels in Ludhiana.

7. Cheese from different countries.

8. Introduction of different cuisine and techniques used in them. <br /> Internal Assessment Weight age:<br /> <br /> <br />TEST 1 2.5<br />TEST 2 2.5<br />ASSESSMENT 1 3<br />ASSESSMENT 2 3<br />PRESENTATION 9 <br />-GROOMING 2<br />-CONTENT 3<br />-COMUNICATION 3<br />-USE OF RESOURCE 1<br /> <br /> <br />Lectures Details<br />Lecture NoDate TopicTestAssignmentCaseLecture No 1INTRODUCTION TO COOKERY.Attitude and behavior in the kitchenPersonal hygieneLecture No 2 Uniform and protective clothingSafety procedure in handling equipments.Lecture No 3Origin of modern cookery.Lecture No 4HIERARCHY AREA OF DEPARTMENT AND KITCHENClassical brigade. Modern Staffing in various category hotels.Lecture No 5Roles of executive ChefDuties and responsibility of various chefs’.Lecture No 6 Co-operation with other departmentLecture No 7KITCHEN ORGANIZATION AND GENERAL LAYOUTLayout of receiving area.Layout of service area and wash upLecture No 8EQUIPMENTS AND FUELSVarious fuels usedAdvantage and dis-advantage of various fuels used.Lecture No 9Different equipments used in food productionLecture No 10.AIMS AND OBJECTIVE OF COOKINGLecture No 11Various texturesVarious consistenciesLecture No 12Techniques used in pre-preparationLecture No 13COMMODITIES:-1. FLOURLecture No 14Structure of wheatTypes of wheatTypes of flourAssignment: No 1Lecture No 15Processing of wheat flourUses of flour in food productionCooking of flourLecture No 162. SHORTENINGS(FATS AND OILS)Roles of fats and oilsLecture No 17Varieties of shorteningsAdvantages and Dis advantages of various shorteningsLecture No 18Fats and oils – Types and varietiesLecture No 193. RAISING AGENTSClassification of raising agentsLecture No 20Roles of raising agentsAction and reactionLecture No 214. SUGARImportance and uses of sugarLecture No 22Types of sugarLecture No 23Cooking of sugarAss.no.-2Lecture No. 24BASIC COMMODITIESIntroduction to milk & their nutritive valueLecture No 25Pasteurisation, Homogenisation,Skimmed and condensed milk.Lecture No 26CREAM- Introduction and types of creamLecture No 27Processing of cream.Lecture No 28CHEESE- Introduction and classification of cheeseLecture No 29Processing of cheeseTypes of cheeseLecture No 29Curing of cheeseUses of cheeseLecture No 30BUTTER- Introduction to butter Types of butterLecture No 31Processing of butter<br />PUNJAB COLLEGE OF TECHNICAL EDUCATION<br />LUDHIANA<br /> <br />First semester<br />Name of the teacher: Rishiraj Singh Rathore No. of Practical : 14<br /> Name of the Subject: Food Production (PR) <br />Subject Code: BH-121 <br />FIRST SEMESTER<br />Lecture NoDate TopicTestLecture No 1Demonstration of Kitchen equipment.Lecture No 2Different types of cuts of vegetablesLecture No 3Demonstration & preparation of stocks (white, brown fish stocks)Lecture No 4Basic sauces Cream of vegetables soupRussian salad (Mayonnaise sauce)Paprika sauté potato Baked vegetables (white sauce)Rice Lecture No 5Minestrone soupPasta saladGlazed vegetablesPoulet sauté chasseur (Tomato sauce)RiceLecture No 6French onion soupWaldorf saladPenne primaveraRoast lamb (Espagnole sauce) RiceLecture No 7Cream of tomato soupBeans saladBaked lasagna Poulet -ala-king (veloute sauce)RiceLecture No 8Cuts of fish Mulligatawny soupTossed saladFettuccine alfredoFish mornayRice Lecture No 9Preparation of Egg DishesBoiled egg (soft & hard boiled)Fried egg, sunny side, double friedPoached eggScrambled eggOmelette (plain, masala, cheese etLecture No 10.Cream of chicken soupPotato saladPasta NapolitanaChicken-ala-carbonaraRice Lecture No 11.cream of spinach soupcoleslaw salad Bake vegetable in red saucechicken stroganoff Rice Lecture No .12Fish soupNicoise saladGrilled fish with lemon butter sauce Dolma with tehini sauce Legume vapor Lecture No 13Lentil soupSpring saladRoast lamb with barbeque sauceAuberigine farce Rice Lecture No 14Minestrone soupCobb saladBaked fishSpaghetti with mornay pesto sauce Rice <br /> PUNJAB COLLEGE OF TECHNICAL EDUCATION<br />LUDHIANA<br /> <br />First Semester<br />Name of the teacher: Rishiraj singh Rathore No. of Lectures: 10 <br />Name of the Subject: Bakery (Food Production) <br />Subject Code: BH-121 <br /> <br /> <br />Practical Details<br />Lecture NoDate TopicLecture No 1BRAED LOAF (WHITE& BROWN)BREAD ROLL (VARIOUS SHAPE)Lecture No 2FRENCH BREAD/RYE BREADBRIOCHE/DOUGHNUTLecture No 3SPONGELecture No 4SPONGELecture No 5FRUIT CAKELecture No 6RICH CAKELecture No 7DUNDEE CAKE Lecture No 8MADEIRALecture No 9SALTED &SWEET COOKIESLecture No 10.CHOCLATE COOKIES<br />