Structure of Wheat, Milling of Wheat, Water Absorption Power, Uses of Gluten
Methods of Bread making – Straight, Delayed salt, no time sponge and dough methods.
External and Internal Characteristics of Good Bread, Bread Faults and Remedies, Bread improvers.
Yeast - Types, Types, Storage Storage and Role of of yeast in Bread making, making, Effects Effects of Over and Under Fermentation, Effects of Over and Under Proofing
Bread Diseases and their causes and Prevention Basic Baking Basic Science and Industries Theory Theory of of Bake Bakery ry & Confe Confecti ctione onery ry
- S.C.Dubey - M.K.Kamaliya - Yogam Yogambal bal Asho Ashok k Kumar Kumar
Bread Rolls, Bread Stick, Sweet Bread, Fruit Bread, Milk Bread, Sweet Bun, Fruit Bun, Salt bread, French Bread, Whole Meal Bread, Fancy Bread, Pizza, Dough Nuts.
Puff Pastry – Puffs, Cheese Straw, Cream Horns, Vol-au-vent. Danish Pastry – Croissants, Pinwheels, Butterfly Rolls
Sweet Rusk, Multigrain Rusk, Varkey
Functions of Essential (Flour, Sugar, Egg, Salt, Fat) Optional Ingredients (Dry fruits and Nuts, Gel, Spices, Flavours)
Methods of Cake Making, Characteristics of Good Cake, Cake Faults and their Remedies
Methods of Cookies and Biscuits, Biscuits Faults and their Remedies
Types of Icings
Leavening agents, Moistening agents Basic Baking Basic Science and Industries Theory of Bakery & Confectionery
- S.C.Dubey - M.K.Kamaliya - Yogambal Ashok Kumar
Plain Sponge, Genoise Sponge, Fatless Sponge, Gel Sponge, Chocolate piec cake, Fruit and Nut piece cake, Cup Cake, Muffin,Madeleines, Fruit Cake, Madeira Cake, Plum Cake, Eggless Cake
Short Crust Pastry Choux Pastry
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Tart - Jam Tart, Pie – Apple Pie Eclairs, Profit – de- rolls, Cream Puff Swan
Butter Icing, Royal Icing, Gum Paste, Glace Icing, Marzipan, American Frosting, Fondant Icing
Birthday Cake, Wedding Cake, Black Forest.
Mousse, Souffle, Triffle, Caramel custard.
Biscuits 3 varieties, Cookies 3 varieties.
I.
a) Meaning of Hygiene and personal Hygiene. b) Grooming standards in working place. c) Right habits and attitudes for food handles.
II.
a) Proper maintenance of Floors, walls, etc. b) Selection and sanitation of equipment. c) Dishwashing – methods followed in Hotels and their principles.
III.
a) Garbage disposal – Importance and Eco friendly disposal method. b) Pest control methods. c) First Aid for Emergencies and General safety rules to be followed.
IV.
a) Food Poisoning, Common causes, ways to avoid Food poisoning. b) HACCP (Cross contamination, Danger zone Temperature)
V.
Storage, Types of storage 1) Methods to be followed for ingredients storage. 2) Methods to be followed for baked products.
Food Hygiene and Sanitation Food Hygiene for Food Handlers The prevention of Food Poisoning
Polite expressions Etiquette Correct pronunciation Formal Conversation Telephone manners.
- S.Roday - Jill Trickets - Jill Trickets
