Practical Menu Food Production Foundation-1
PRACTICAL MENU FOOD PRODUCTION FOUNDATION-1 1ST SEMESTER BHM-101 MENU NO. MENU LEARNINGS 01 INTRODUCTION TO THE TRAINING KITCHEN & KITCHEN EQUIPMENT KITCHEN ETIQUETTES ROLL OF HYGIENE PRACTICE IN THE KITCHEN INTRDUCTION AND IDENTIFICATION OF RAW MATERIAL ACCIDENT PREVENTION 02 OEUF DUR MAYONNAISE INRODUCTION TO EGG, USE OF EGG IN BREAKFAST MINESTRONE PREPARATIONS OEUF POCHE FLORENTINE HOLLANDAISE SAUCE, MAYONNAISE SAUCE, OEUF FARCIS (DEVILED EGG) ENGLISH MUFFINS, BREAD PREPARATION OMELET, FRIED EGG ACCOMPANIMENTS SCRAMBLED EGG, EGG BHURJI/EGG GRILLED TOMATO, HASH BROWN POTATO, TOMATO AKURI KETCHUP) EGG BENEDICT 03 VEG MANCHOW SOUP DIFFERENT VEGETABLE CUTS, BOILING RICE AND CHINESE FRIED RICE NOODLES, THICKENING & BINDING AGENT FOR HAKKA NOODLES ASIAN DISHES, BASIC CHINESE MENU, SCHEZWAN VEG MANCURIAN SAUCE ACCOMPANIMENTS CHINESE PAIR 04 CREAM OF CELERY & SPINACH SOUP FAMILIARIZATION WITH THICK SOUP, INDIAN ALOO BHAJI BREAKFAST, FRYING, BOILING, PUDDING, INDIAN POORI GRAVY PINDI CHANA ACCOMPANIMENTS ONION PULAO (MINT CHUTNEY, RAITA, LACHHA PYAAZ, ACHAAR) PHIRNI 05 BEETROOT SALAD SIMPLE SALAD, PASSED THIN SOUP, USE OF EGG AS VEG CONSOMME CLARIFYING AGENT, STUFFED OMELET, TOMATO CRISPY DEEP FRIED TOFU SAUCE, COATING & CRUMBING SPANISH OMELET ACCOMPANIMENTS POMME AU FOUR GRILLED TOMATO, HASH BROWN POTATO, TOMATO KETCHUP) 06 PULSE SOUP WITH CROUTONS PUREE SOUP, INDIAN BREAKFAST, SHALLOW FRYING, STUFFED PARANTHAS STIR FRYING, EGG CURRY ACCOMPANIMENTS, INDIAN GRAVY LEMON RICE (CURD, MINT CHUTNEY, LACHHA PYAAZ, ACHAAR) KALAKAND 07 BROWN ONION
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