A Textbook of Food Production Foundation

Most of the books in the field of hotel management and catering technology especially food production are written by foreign authors. Our students have to seek refuge to these foreign books and they find it difficult to understand their terminologies, processes and methods. The present book has been written with three clear objectives – (i) to disseminate knowledge in a comprehensive language; (ii) to make students familiar with different cooking methods, food ingredients and their usages and kitchen organisations suitable for operation; and (iii) to enable students to demonstrate and perform in kitchen.

This document gives the contents of the book.

Module Objective:
To provide essential knowledge of development of culinary art, aims of cooking, changes in food while cooking and balanced diet.

Module Objective:
To provide essential knowledge of kitchen equipment and the application of various kitchen equipments in cooking.

Module Objective:
To provide essential knowledge of cooking and the application of various cooking methods.

Module Objective:
To provide essential knowledge of pre-cooking kitchen works and procedures.

Module Objective:
To provide essential knowledge of usages, types and preparation methods of stocks.

Module Objective:
To provide essential knowledge of soups with classification and preparation methods.

Module Objective:
To provide essential knowledge of sauces with classification and preparation methods.

Module Objective:
To provide essential knowledge of organizational structure, functioning of various sections and workflow attained by effective layout of a professional kitchen.

Module Objective:
To provide essential knowledge of kitchen hygiene and HACCP in the context of catering establishments.

Module Objective:
To provide essential knowledge of principles of baking, the role of ingredients and various ingredient proportions and mixes used in bakery and confectionary.

Module Objective:
To provide essential knowledge of different measurement systems used in cookery for mass, volume and length.