Food Production -IV ( calss XII)

FOOD PRODUCTION- IV
(CLASS XII)

1. QUANTITY FOOD PRODUCTION (BULK COOKING)

a) Institutional Catering
b) Railway / Airlines
c) Hospital Catering

2. MENU PLANNING for Bulk Cooking

a) Types of menu
b) Principles of menu planning
c) Planning menus for various occasions

3. INDENTING

a) Introduction
b) Principles of indenting
c) Importance of indenting
d) Portion sizes of common food items
e) Indenting for menus

4. PURCHASING AND STORING

a) Purchasing
b) Storage

5. FOOD COSTING

a) Importance of food costing
b) Elements of cost (food cost, labour cost and overheads)
c) Calculation of food cost
d) Calculation of labour cost
e) Calculation of overheads
f) Calculation of kitchen profit / gross profit, after wage profit and net profit
g) Expressing each element as percentage of sales

6. FOOD COST CONTROL

a) Importance of food cost control
b) Factors affecting food cost
c) Portion control
d) How to control food cost

7. INDIAN REGIONAL CUISINE

a) Introduction to Indian regional cuisine
b) Heritage of Indian cuisine
c) Factors influencing the eating habits in different parts of the country
d) Common / popular regional cuisines of India

8. Indian Regional Cuisine of the following states on the following grounds:-

1) Geographical Location
2) Staple Food
3) Festival
4) Features
5) Special Dishes

1. Kashmiri
2. Punjabi
3. Bengali
4. Gujrati
5. Gaon
6. Maharashtrian
7. Hyderabadi
8. South Indian