Page 1 of 3: University Information System - by - ERP Division Monday, May 11, 2020 9:32:48 PM
Page 1 of 3: University Information System - by - ERP Division Monday, May 11, 2020 9:32:48 PM
Page 1 of 3: University Information System - by - ERP Division Monday, May 11, 2020 9:32:48 PM
Unit Details
Unit No Unit Name Total Hour(s)
Equipment, Ingredients, Basic Cuts, Methods of Cooking and Butchery (chicken
Unit-1 20
and Fish)
Unit-2 Stocks, Sauces and Eggs 20
Unit-3 Salads, Soups, Potatoes 20
Learning Outcome
Unit-1
Experiment No -1: Identification, Description, Uses & handling;Hygiene Kitchen etiquette's, Knife handling; Safety and
security in kitchen
Outcome1 Outcome2 Outcome3 Outcome4 Outcome5
Student will be able to Student will be able to Student will be able to Student will be able to Student will be able to
identify various kitchen demonstrate use and demonstration knife identify various parts of demonstrate various
equipment. care of various kitchen handling. knife. kitchen ettiquette
equipment.
Unit-1
Experiment No -2: Identification and Selection of Ingredients, Qualitative and quantitative measures used for Materials,
Basic combining of materials and Pre preparation by combining ingredients, Kneading Blending and deep fat frying Matthi
/ Samosa and Chutney
Outcome1 Outcome2 Outcome3 Outcome4 Outcome5
Student will be able to Student will be able to Student will be able to Student will be able to Student will be able to
identify various kitchen demonstrate various demonstrate various demonstrate basic select various kitchen
equipment. cuts of vegetables. measures used for combining skills. equipment.
materials.
Unit-1
Experiment No -3: Blanching of Tomatoes and Capsicum, Preparation of concasse, Boiling (potatoes Beans Cauliflower
etc) Frying - (deep frying shallow frying sautéing) Aubergines Potatoes etc.,Braising - Onions Leeks Cabbage, Starch
cooking (Rice Pasta Potatoes)
Outcome1 Outcome2 Outcome3 Outcome4 Outcome5
Student will be able to Student will be able to Student will be able to Student will be able to Student will be able to
demonstrate blanching demonstrate boiling of demonstrate frying of demonstrate braising of demonstrate starch
of tomatoes Potatoes aubergiene onions cooking
Unit-1
Learning Material(s)
Title Author Name Publisher Publication Year Edition
ReferenceBooks
Modern Cookery Vol.1 and Vol.2 Thangam E Philip Orient Blackswan 2003 Sixth