Unit 4: Foundations of Continental Cookery
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Unit 6: Bread Fabrication
Course Contents: Understanding Baking, Ingredients used in Bread making, Principles in bread making, Faults in bread making, Equipment used in bread making, Breads of world (Brioche, baguette, Ciabatta, Focaccia, lavash, Pita)
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Unit 5: Food Commodities
Course Contents:Introduction of food commodities,Fruits & Vegetables, its types,Controlling the changes in texture, flavor and nutrient loss,Milk, Milk treatment and Milk by product (Cream andits types, Curd, Butter, Cheese and its types),Herbs and Spices
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Unit 3: Principles of Cooking – Study Notes Food Production and Patisserie for BHM and IHM
Course Contents: Introduction of cooking, Aims and objectives of cooking, Transfer of heat, Methods of cooking including moist heat and dry heat and the basic rules of cooking in different methods, Heat effects on foods.
Bird Guide : Essay by Malcolm Smith – Study Notes
About Author & Essay Full Name: Malcolm Smith Malcolm Smith is a biologist, former Chief Scientist and Deputy Chief Executive at The Countryside Council for Wales and has been Member of the Board of the Environment Agency (for England and Wales). He has had numerous features on wildlife, heritage and travel published in a variety
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Cost Concept and Classification – Cost and Management Accountancy Study Notes
Meaning of Cost Concept and Classification Cost can be expressed relating with following things: Classification of Cost A. On the basis of of Elements / Nature According to the elements or nature, different cost can be classified into three types: B. On the basis of of Decision Making Under this aspect, cost can be classified
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Food Safety Management System – Food Science and Nutrition Study notes for IHM and BHM
Introduction to Food Safety Food safety is the assurance that consuming food or its ingredients won’t cause harm when used normally. Toxicity is the capacity of a substance to produce harm or injury of any kinds under any conditions. Hazard refers to the potential for harm or danger that exists when a particular substance, activity,
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