Food Production - II ( Class XI )

                                     FOOD PRODUCTION - II

(CLASS XI)

PART– I                  HYGIENE                                          

1.       Personal Hygiene                                                   

2.       Environmental hygiene                                           

3.       Food storage and causes of contamination             

Serif";">4.       Food borne illnesses                                               

5.       Food poisoning                                                     

6.       Garbage disposal                                                    

PART – II                COMMODITIES                            

1.       SUGAR                                                                             

a)           Introduction

b)           Types of sugar

c)            Role of sugar in cooking

d)           Function of sugar

e)           Storage of sugar

2.       SALT                                                                     

          a)       Introduction

          b)       Types of salt

          c)       Role of salt in cooking

          d)       Storage and handling

3.       HERBS, SPICES AND CONDIMENTS                             

a)           Herbs – Types, description and uses

b)           Spices – Types, description and uses

c)            Condiments – Types, description and uses

4.       RAISING AGENTS                                                      

a)           Classification of raising agents

5.       Thickening Agents                                                 

          a)       Factors

          b)       Types of thickening agents

6.       MILK                                                                       

a)           Nutritive value of milk

b)           Procession of milk

c)            Types of milk

d)           By products

7.       CREAM                                                                             

a)           Introduction

b)           Composition of cream

c)            Manufacture of cream

d)           Uses of cream

e)           Types of cream

8.       BUTTER                                                                 

a)           Introduction

b)           Processing of butter

c)            Types of butter

9.       CHEESE                                                                 

a)                   Introduction

b)                   Manufacture of cheese

c)                    Classification of cheese

d)                   Uses of cheese

e)                   Cheese varieties and descriptions

10.     FLOUR                                                                           

a)           Introduction

b)           Structure of wheat

c)            Milling of wheat

d)            Storage of flour

e)            Types of flour

11.     RICE                                                                      

a)           Introduction

b)           Processing of rice

c)            Types & forms of rice

12.     Cereals                                                                   

a)            Introduction

b)           Types of cereals

13.     Pulses                                                                     

a)            Introduction

b)           Types of pulses.       

Beverage Service - I ( class XI )

BEVERAGE SERVICE  CLASS XI

                                                        

1.              BEVERAGES                                                                                                 

·     Introduction 

2              CLASSIFICATION OF BEVERAGES:                                                   

 2.1 Non-Alcoholic Beverage

•   Tea  
• coffee
• Cocoa
• Refreshing Drinks
• Nourishing Drinks
• Mocktails

               

2.2     Alcoholic Beverages

•   Beer
•  Wine
• Spirits
• Liqueurs
• Cocktails

3.                  NON ALCOHOLIC BEVERAGES                                            

                        1.   TEA

•  Origin And Manufactur
•  Types of Tea
•      Herbal Tea
•  Storage of tea
•  Golden Rules of tea making

4.                    COFFEE                                                                  

•  Origin And Manufactur

•  Types of Coffee

• Rules of making good Coffee

• Storage of coffee

•  Laced  coffee

5.                    REFRESHING DRINKS                                                        

             a. Aerated Waters

•   Soda
• Tonic
• Bitter
• Dry Ginger
• Coca Cola
• Orange Flavoured
• Lemon
• Natural Spring and Mineral Waters
• Squashes
• Syrups

6.             NOURISHING DRINKS                                                                                                 

               a.  Juices

•   Fresh Juices
•  Canned Juices

                b.    Milk Base

•    Milk Shakes 
• Ice Cream Shake
• Lassi Sweet or Salted
• Thandai (Indian Milk drink with almonds, black   pepper, etc.
• Cold Coffee with or without Ice Cream
•  Malt Beverages, Chocolate, etc.
• Cold Milk or Hot Milk (with full fat or skimmed or toned)

          c.   Punches and Mocktails

07.           MOCKTAILS OR NON ALCOHOLIC MIXED DRINKS                    

•  Meaning of word Mocktail
•  Ingredients used in making mocktails
• Methods of making mocktails
• Famous Mocktails
• Rules for making good mocktails

08.           COCOA                                                                                            

•  Meaning of word Cocoa and Introduction 
• Processing of Cocoa
• Collection of Cocoa products
•  Fermentation
• Drying
• Roasting
• Winnowing
•  Dutch Processing
•  Grinding
• Extraction
• Different species of Cocoa
• Famous Cocoa Producing Countries

09.           Terminology                                                                          

Food Service -I ( Class XI )

1.             THE HOTEL AND CATERING INDUSTRY                                                           

                Introduction to the hotel Industry

                Brief history of the growth of the hotel industry

2.             INTRODUCTION TO SECTORS OF THE F&B INDUSTRY                                

a.                     PROFIT ORIENTED / COMMERCIAL

i.    RESTRICTED MARKET

                -TRANSPORT CATERING

                -CLUBS

                -PRIVATE CATERING

                -INDUSTRIAL (CONTRACT)

ii.             GENERAL MARKET

-HOTELS/RESTAURANTS/PUBS/BARS

-TAKE AWAY/RETAIL STORES/HOME DELIVERY/ BANQUETING

-CONFERENCES/MOTEL HIGHWAY EATERIES & RAILWAYS             

  CRUISE/AIRLINES

-SERVICE COUNTERS/ODC/FAST FOOD

b.             COST PROVISION RESTRICTED MARKET SOCIAL ORIENTED FOOD SERVICES

INSTITUTIONAL CATERING / SCHOOLS / PRISONS / HOSPITAL / ARMED FORCES / INDUSTRIAL (OWN CATERING) / INSTITUTES & COLLEGES.

3.             DEPARTMENTAL ORGANISATION & STAFFING                                               

·          Organization & Hierarchy of the F&B department of (a) Hotels / (b) Industrial Foodservice /  c. Department Stores / d. Fast Food Restaurant
·          French/American/English terms related to F&B staff
·          Duties and responsibilities of F&B staff( F&B manager,Sr.Captain,Captain,Steward,Assistant Steward
·          Attributes of waiting staff.
·          Inter and Intra department relationships. Coordination with Housekeping, Kitchen, prsonnel, time office, Engineering, Front Office, Kitchen stewarding, Dish Wash.

4.             FOOD SERVICE AREAS                                                                                      

·          Speciality Restaurants
·          Coffee Shop
·          Cafeteria
·          Fast Food
·          Room Service and Mini Bar
·          Banquet
·          Bar
·          Vending Machines

         ANCILLIARY DEPARTMENTS

·          Pantry
·          Food pick up area
·          Store
·          Kitchen stewarding
·          Dish Washing

5.             F & B SERVICE EQUIPMENT                                                                               

                Familiarization of

·          Cutlery
·          Crockery
·          Glassware
·          Flatware
·          Linen
·          Hollowware
·          a. Tablecloth, b. Slip cloth c. Moulton d. Napkins e. Waiters Cloth f. Tea and glass cloth g. Frills h. Buffet cloth
Furniturea.     Table b. chair c. Sideboard

6.             FORMS OF SERVICE                                                                                                           

·          Full Silver Service
·          Pre Plated/American Service
·          Russian Service
·          English Service
·          Gueridon Service
·          Cafeteria Service
·          Buffet Service
·          Snack Bar service
·          Grill room service

  7.           MEALS OF THE DAY                                                                                                           

·          Early Morning Tea
·          Breakfast
·          Brunch
·          Lunch
·          Afternoon/Hi Tea
·          Dinner
·          Supper

8.             MENU PLANNING                                                                                                  

·          Origin of Menu
·          Rules to be observed for Planning Menus
·          Types of Menu
a.     TABLE D’ HOTE TDH/ A’LA CARTE/b. CYCLICc. PLAT DU JOUR/d .CARTE DU JOUR e. BANQUET MENU

9.             FRENCH CLASSICAL MENU                                                                                                

·          11 Courses of the menu
·          Sequence
·          Examples from each course
·          Cover of each course
·          Accompaniments

10.           FRENCH CULINARY TERMS         

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

Food & Beverage Cost and Control ( Class XII)

FOOD AND BEVERAGE COST AND CONTROL

                       CLASS XII

                                                                        

THEORY MARKS: 60

 1.       FOOD COST CONTROL                                

• Introduction to Control
• Definition
• Objective and Advantages of Cost Control
• Obstacle to Food and Beverage Controls
•  Limitation of Cost Control
•  Methodology and Phases of Cost Control
• Essentials of Cost Control

  2.     COST AND COSTING                                                       

         Elements of Cost:

# Food Cost

# Labour Cost

# Over Heads

  Break Even Point

3.      INTRODUCTION TO COST CONTROL CYCLE                        

• Purchasing
•  Receiving
• Storing
• Issuing
• Production Control
• Sales Control

4.       BEVERAGE CONTROL                                                     

• Beverage Sales Control

# Beverage Order Ticket (BOT)

# Beverage Cheque

# Beverage Summary Sheet

# Beverage Sales Summary Sheet

# Visitors Tabular Ledger / NCR

# Guest Weekly Book / Day Book / NCR

5.      PURCHASING                                                                 

•  Definition
• Aims of Purchasing
• Purchasing Staff
• Selection of suppliers
• Types of food purchased
• Quality Purchasing
• Standard Purchase Specification (SPS)
• Purchase Methods
• Controls in Purchasing
• Purchase Order

6.       RECEIVING                                                                       

•  Introduction
• Receiving Staff
• Equipments for receiving

• Documents provided by Suppliers

# Quotation

# Delivery Note

# Bill / Tax Invoice  

# Credit Note

• Records maintained in Receiving Department

# GRB

# Meat Tag

• Controls in Receiving
• Receiving Procedure
• Blind Receiving
• Frauds in Receiving

7.       STORAGE CONTROL                                                        

·         Aims and Objectives·         Store Room Staff·         Location and Layout·         Arrangement of Food·         Inventory Control·         Stock Levels·         Records maintained·         Stock Taking·         Controls in Storage

8.       ISSUING CONTROL                                                          

·         Indenting·         Transfer Notes

9.      PRODUCTION CONTROL                                                   

·         Standard Recipe·         Standard Portion Size

10.  SALES AND REVENUE CONTROL                                         

·                     Process for receiving payments by various modes:

a.      Cash

b.      Traveler’s Cheque

c.       Credit Card

d.      Debit Card

e.      Credit Sale (Companies)

f.      Travel Agents, etc.

·         ECR

·                     NCR   

·         POS

·         Cash Handling