We have detail inofrmation of TU BHM 1st Semester Food production & patisserie Notes pdf. Food production & patisserie is one of the subject of the BHM first semester.
BHM 1st Semester Food production & patisserie Notes
Following are the detail inofrmation of th notes.
Chapter 1: Catering Industry
Catering establishment simply can be defined as the organization that provides food and beverage to the bonafide guest/ Customer as per their demand. So the catering establishments are highly committed to deliver hygienic food and beverage with personalized service.
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Chapter 2: Culinary History
The origins of culinary began with primitive humans roughly 2 million years ago. There are various theories as to how early humans used fire to cook meat.
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Chapter 3: Kitchen and Bakery Brigade
The kitchen and Bakery organization or Brigade is the structure of putting all the staffs and jobs together. So it represent the entire team involved in running of both operational and management work in the kitchen.
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Chapter 4: Kitchen Equipment
The term “equipment” refers to all machinery, tools, utensils, crockery and furniture which are used for preparation, service and storage of food. Similarly, Kitchen is the area or place where different types equipments are scientifically installed to prepare varieties of food items in the hygienic manner.
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Chapter 5: Hygiene
Hygiene is a term derived from health which teaches us to make our living safe from germs and bacteria. Hygiene is described as a process of maintaining cleanliness as a means of preventing disease.
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Chapter 6: Principle of Cooking
Cooking is a process of chemical and physical change of different ingredients by using heat to make a complete dish. Cooking makes food edible, digestible and improves the flavor.
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Chapter 7: Cuilnary Terms
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Chapter 8: Food Commodities
The ingredients or raw materials which are used to prepare various types of food items are called food commodities. It consist all kitchen ingredients and condiments which are used in the preparation of food and beverage products.
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Chapter 9: Foundations of Continental Cookery
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Chapter 10: Dough and Pastes/ Pastry
Dough is a thick malleable paste made out of any cereals ( grains) or leguminous crops by mixing flour with small amount of water or other liquid. Basically dough is a mixture of wheat flour and liquid kneaded to a sticky texture.
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Hence, these are the BHM 1st Semester Food production & patisserie Notes pdf.
Summary
Following are the summary of the article.
| Units | Chapter Name | Lecture Hour | Notes PDF |
|---|---|---|---|
| 1 | Overview of Catering Industry | 3 LH | CLICK HERE |
| 2 | Culinary History | 5 LH | CLICK HERE |
| 3 | Kitchen and Bakery Brigade | 4 LH | CLICK HERE |
| 4 | Kitchen Equipment | 3 LH | CLICK HERE |
| 5 | Hygiene | 4 LH | CLICK HERE |
| 6 | Principles of Cooking | 6 LH | CLICK HERE |
| 7 | Culinary Terms | 4 LH | CLICK HERE |
| 8 | Food Commodities | 8 LH | CLICK HERE |
| 9 | Foundations of Continental Cookery | 8 LH | CLICK HERE |
| 10 | Dough and Pastes/ Pastry | 3 LH | CLICK HERE |
There are ten chapters in food production and patisserie. They are given above.
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Other Important Links:
a. BHM first semester syllabus: CLICK HERE
b. BHM first Semester Model Question: CLICK HERE
c. BHM first Semester Exam Routine: CLICK HERE
d. BHM 1st Semester all subject Notes PDF: CLICK HERE
