Time: 3 Hours; Marks: 60

Unit–1: Kitchen Organization and Layout

  • Kitchen organization.
  • General layout of kitchen in various organizations.
  • Layout of receiving areas.
  • Layout of service and wash up.

Unit–2: Haccp

  • Introduction.
  • Importance of HACCP.
  • Critical control points in HACCP.

Unit–3: Larder

  • Introduction.
  • Functions of the larder.
  • Sections of larder.
  • Duties and responsibilities of larder chef.

Unit–4: Fish Cookery

  • Classification of fish with examples.
  • Cuts of fish.
  • Selection of fish and shell fish.
  • Cooking of fish.

Unit–5: Meat Cookery

  • Introduction to meat cookery.
  • Slaughtering of meat.
  • Common poultry, lamb/mutton & cuts.
  • Selection of meat products.
  • Variety meats (offal).

Unit–6: Appetizers and Salads

  • Classification of appetizers with examples.
  • Components of salad.
  • Types of salad.
  • Salad dressings.

Unit–7: Sandwiches

  • Parts of a sandwich.
  • Types of sandwiches.
  • Types of bread and fillings used.

Unit–8: Introduction to Bakery and Confectionery

  • Raw Materials used in Bakery & Confectionery.
  • Method of:
    • (i) Bread Making.
    • (ii) Cake Making.
    • (iii) Pastry Making.
  • Different Types of Cookies.

Unit–9: Culinary Terms