BHM and IHM 1st Semester Food Production and Patisserie Notes

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)

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.