UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT
Lab Manual
B.Sc. HHM/RCM/REM – 1
Subject code –HHP106
Foundation Course in Food
Production (Practical)
UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT
L T P C
HHP-106
Foundation Course in Food Production
0 0 4 2
Marks : 100
Internal: 60 External: 40
COURSE OBJECTIVE: - Production is the one of most important components of the Hospitality; this course
is designed to make the student understand the basic of Food Production.
Course Outcome
1. Special efforts will be made to inculcate practical study skills
2. To develop the knowledge of Food Production
3. To guide the students about the importance and use of Production in the hospitality sector.
COURSE CONTENTS
S. No List of Practical Method
01 Kitchen tools & equipment Identification, Description, Uses & handling, Hygiene Demonstrations &
& Kitchen etiquettes, Knife handling, Safety and security in kitchen simple applications
02 Identification and Selection of Ingredients, Qualitative and quantitative measures Market survey/tour
used for Materials, Basic combining of materials and Pre preparation by combining Demonstrations &
ingredients, Kneading Blending and deep fat frying Matthi/ Samosa and Chutney simple applications
Vegetables – classification, Cuts - julienne, jardinière, macedoines, brunoise,
payssane, mignonnete, dices, cubes, shred, mirepoix, Preparation of salad dressings, .
Vinaigrette Dressing I. French, II. English, III. American
03 Basic Cooking methods and pre-preparations Blanching of Tomatoes and Demonstrations &
Capsicum, Preparation of concasse, Boiling (potatoes, Beans, Cauliflower, etc) simple applications
Frying - (deep frying, shallow frying, sautéing) , Aubergines, Potatoes, etc., Braising
- Onions, Leeks, Cabbage, Starch cooking (Rice, Pasta, Potatoes)
04 Cuts of Chicken and Fish Demonstrations &
simple applications
05 Stocks - Types of stocks (White Stock, Brown stock and Fish stock) Demonstrations &
simple applications
06 Sauces - Basic mother sauces, Béchamel, Espagnole, Veloute, Hollandaise, Demonstrations &
Mayonnaise, Tomato. simple applications
07 Egg cookery - Preparation of variety of egg dishes, Boiled ( Soft & Hard), Fried Demonstrations &
(Sunny side up, Single fried, Bull’s Eye, Double fried), Poached, Scrambled, simple applications
Omelette (Plain, Stuffed, Spanish), En cocotte (eggs Benedict).
08 Simple Salads & Soups: Cole slaw and minestrone, Potato salad and Cabbage Demonstration and
Chowder, Beet root salad and Gazpacho, Green salad and Cream of Tomato, Fruit simple applications
salad and Consomme.
09 Potato dishes: Pommes de terre frite, Pommes Puree, Pommes Au four, Pommes de Demonstration and
terre Lyonnaise Pommes de terre Allumetes. simple applications
10 Simple Menu: Cocktail de Fruits, Darne de Sole Grille, Pommes de terre Persil, Demonstration and
Carrot Vichy simple applications
UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT
PRACTICAL NO -1
Topic:
Kitchen tools & equipment Identification, Description, Uses & handling
Hygiene & Kitchen etiquettes Knife handling Safety and security in kitchen.
Learning Objective:
Student will understand about Kitchen tools &
equipment Identification, Description, Uses & handling Hygiene & Kitchen
etiquettes Knife handling Safety and security in kitchen.
Content:
• Kitchen tools & equipment Identification Description, Uses
& handling.
• Hygiene & Kitchen etiquettes Knife handling.
• Safety and security in kitchen
UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT
UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT
http://cateringequipments.co.in/
http://donatz.info/kitchen-equipment-names/kitchen-equipment-
names-lovely-on-breathtaking-utensils-list-with-pictures-and-
uses-english-4/
UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT
https://www.pinterest.com/pin/360076932701800689/
UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT
http://apafoz.com/50-kitchen-tools-nanes-urdu-in-hd-
adorable/kitchen-tools-nanes-urdu-in-hd-2-ultramodern-
name-unique-names-for-fish-kitchenware-of-utensils-g-decor-
equipment-learning-english-on-pertaining-likeness-depiction/
UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT
Salamander
https://www.indiamart.com/proddetail/kitchen-
salamander-12486523397.html
Traulsen
https://www.traulsen.com/products
UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT
S.S Tandoor
https://dir.indiamart.com/delhi/tandoor-oven.html
Pulplizer Machine
https://www.indiamart.com/proddetail/pulplizer-
machine-8005104255.html
UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT
Bratt Pan
https://www.indiamart.com/proddetail/tilting-bratt-pan-
15274796862.html
Double Deck Oven
https://5.imimg.com/data5/TI/FA/MY-3332720/double-deck-
oven-250x250.jpg
UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT
Dough Mixer
https://www.amazon.com/Eurodib-M20ETL-Quart-
Planetary-Motion/dp/B00O4AEYNQ
Table Top Refrigerator
https://4.imimg.com/data4/LQ/RE/ANDROID-
2964389/product-250x250.jpeg
UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT
Griller
https://www.amazon.in/Pigeon-Sandwich-Griller-Pannini-
700Watts/dp/B075MGNXQ2
Mixer Grinder
https://www.flipkart.com/sujata-dynamix-900-w-mixer-
grinder/p/itmen7fk2fqgphcj
UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT
Basic Equipment Used In Kitchen
1. Gas Range
2. Salamander
3. Working Table
4. S.S Sinks
5. Microwave
6. Chopping Board
7. Chef Knife
8. Mixing Bowls
9. Rolling Pin
10. Frying Pan
11. Griddle
12. Tongs
13. Wooden Ladle
14. Wooden Spatula
15. Whisker
16. Perforated Spoon
17. Measuring Jug
18. Meat Hammer
19. Lemon Sequester
20. Sauce Pan
Expected Outcome: -
1. Students will be able to understand Kitchen tools & equipment
Identification, Description, Uses & handling standard which are required in the
professional kitchen and Hotel industry.
2. Students will understand the Hygiene & Kitchen etiquettes Knife handling Safety and
security procedure follows in kitchen.
Caution:
1. Avoid running in the kitchen.
2. Never push and pull in the kitchen operation.
3. Never talk with a loud ton.
4. Never walk with knife in your hand.
