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    Food Production Practicals XI PDF

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    angela
    This document outlines a food production practicals course consisting of 15 practical lessons covering topics like identification of kitchen equipment, vegetable cuts and egg preparations, making stocks and soups, sauces and dishes, sandwiches, Indian snacks, rice and dal preparations, curries from different regions of India, and desserts. Students will gain hands-on experience in preparing many common dishes and receive a total of 100 marks for the course.

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    Food Production Practicals XI PDF

    Uploaded by

    angela
    2K views1 page
    This document outlines a food production practicals course consisting of 15 practical lessons covering topics like identification of kitchen equipment, vegetable cuts and egg preparations, making stocks and soups, sauces and dishes, sandwiches, Indian snacks, rice and dal preparations, curries from different regions of India, and desserts. Students will gain hands-on experience in preparing many common dishes and receive a total of 100 marks for the course.

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    Food Production Practicals XI.pdf

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    This document outlines a food production practicals course consisting of 15 practical lessons covering topics like identification of kitchen equipment, vegetable cuts and egg preparations, making stocks and soups, sauces and dishes, sandwiches, Indian snacks, rice and dal preparations, curries from different regions of India, and desserts. Students will gain hands-on experience in preparing many common dishes and receive a total of 100 marks for the course.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    2K views1 page

    Food Production Practicals XI PDF

    Uploaded by

    angela
    This document outlines a food production practicals course consisting of 15 practical lessons covering topics like identification of kitchen equipment, vegetable cuts and egg preparations, making stocks and soups, sauces and dishes, sandwiches, Indian snacks, rice and dal preparations, curries from different regions of India, and desserts. Students will gain hands-on experience in preparing many common dishes and receive a total of 100 marks for the course.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    FOOD PRODUCTION PRACTICALS

    100 marks
    Practical 1
    Identification of equipments and its uses
    Cuts of vegetables (demo followed by practice by students)
    Practical 2
    Different types of egg preparations
    Practical 3
    Demo of Stocks and preparation time (White, Brown, Fish, Vegetable Stock)
    Preparation of soups based on each stock
    Practical 4
    Demo of sauces of 6 mother sauces
    Preparation of dishes based on sauces
    Practical 5
    Demo of Sandwiches
    Cole slaw & French Fries
    Practical 6
    Preparation of Indian Snacks (Batatawada, Cutlet, Samosa), Tamarind & Coconut chutney
    Practical 7
    Preparation of Potato bhaji, Sheera and Puris
    Practical 8
    Preparation of Jeera rice, Dal fry, Tomato-onion cachumber, Cabbage foogath, Seviyan kheer
    Practical 9
    Preparation of Kadai Paneer, Chapattis, Phulkas, Gajar Halwa
    Practical 10
    Preparation of Caldo Verde, Goan Fish curry, Boiled rice, Pinagre
    Practical 11
    Preparation of Chicken Xacutti, Green peas pulao, Tossed salad, Alle belle
    Practical 12
    Cream of Spinach soup, Chicken Cafreal, Crème Caramel
    Practical 13
    Consomme with different garnishes, Fish Orly with Maitre d hotel butter, Caesar salad
    Practical 14
    Sweet corn soup, Chilly chicken, Veg fried rice, Hakka noodles, Date Pancake
    Practical 15
    Chicken Chettinad, Malabari Paratha, Payasam

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