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.
Unit 2: Food Hygiene & Sanitation
Basics of Kitchen hygiene, Food hygiene & it rules, Food poisoning causes (Biological, Chemical, Physical) and its preventive measures.
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)