Tribhuwan University
BHM 1st semester
Food Production and Patisserie Study Notes
Please scroll downwards to choose your preferred chapter.
Kitchen & its Types, Layout and Brigade
Food Hygiene & Sanitation
Principles of Cooking
Foundations of Continental Cookery
Food Commodities
Bread Fabrication
Course Details
Unit 1: Kitchen & its Types, Layout and Brigade​
Introduction of kitchen & its types, layout and brigade, Kitchen organization charts classical & modern, duties & responsibilities.Â
Unit 2: Food Hygiene & Sanitation​
Basics of Kitchen hygiene, Food hygiene & it rules, Food poisoning causes (Biological, Chemical, Physical) and its preventive measures.Â
Unit 3: Principles of Cooking
Introduction of cooking, Ai-, 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.
Unit 4: Foundations of Continental Cookery
Foundation of continental cookery (Stocks definition, types, preparation guidelines, recipes, qualities) Sauces; reduction and glazes (definition, types of six mother sauces and its recipe, derivatives, preparations and qualities, Thickening Agents) Soups (definition, types, recipes, preparation, and making a good soup) Accompaniments (definition and some examples), Garnishes (definition and some examples)
Unit 5: Food Commodities
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 and its types, Curd, Butter, Cheese and its types),
Herbs and Spices
Unit 6: Bread Fabrication​
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)