Food Production - III ( Class XII )

 FOOD PRODUCTION - III
(CLASS XII)

1. KITCHEN ORGANISATION AND LAYOUT

a) Kitchen organisation
b) General layout of kitchen in various organisations
c) Layout of receiving areas
d) Layout of service and wash up

2. HACCP

a) Introduction
b) Importance of HACCP
c) Critical control points in HACCP

3. LARDER

a) Introduction
b) Functions of the larder
c) Sections of larder
d) Duties and responsibilities of larder chef

4. FISH COOKERY

a) Classification of fish with examples
b) Cuts of fish
c) Selection of fish and shellfish
d) Cooking of fish

5. MEAT COOKERY

a) Introduction to meat cookery
b) Slaughtering of meat
c) Common poultry, lamb / mutton & cuts
d) Selection of meat products
e) Variety meats (offal)

6. APPETIZERS AND SALADS

a) Classification of appetizers with examples
b) Parts of salad
c) Types of salad
d) Salad dressings

7. SANDWICHES

a) Parts of a sandwich
b) Types of sandwiches
c) Types of bread and fillings used
d) Preparation

8. INTRODUCTION TO BAKERY AND CONFECTIONERY

a) Raw Materials used in Bakery & Confectionery
b) Method of :-

• Bread Making
• Cake Making
• Pastry Making

c) Different Types of Cookies

9. CULINARY TERMS