YEAR - I FBB - FOOD PRODUCTION PRACTICAL (Commo No. of Students Practical No.

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25

YEAR - I FBB - FOOD PRODUCTION PRACTICAL (Common to All) No. of Students Practical Cuts of Vegetables Indian, Continental & Oriental cuts (Potato, Tomato, Onion, Carrot, Cabbage, Capsicum) Julienne, Jardinire, wedges, Chopping, Brunnoise, Macedoine, Paysamme Basic Soups Cream & Puree (use previous day's cut vegetables) Mother Sauces (Mayonnaise, Hollandaise&Tomato ) use the same for dressings Dressings English, French, Vinaigrette, Thousand Island use these for the salads the next day Salads Russian, Garden Green, Tossed, Waldorf, Greek, Kim chi students can taste the same B/F Eggs to order Omelette, Scrambled, Fried, Poached Hash brown, grilled tomatoes this also helps in plate presentation B/F Poha, Upma, Poori & Aloo Bhaji Fast Food Sandwiches, Assorted Canapes (on biscuits/papdi base), Sesame Toast Fast Food Cocktail Samosa, Bread Pakoda, Veg. Croquette / cutlets Cuts of Chicken Indian (12), Continental (4) & Oriental (16) cuts. make Chicken stock (brown & white) Basic Soups Consomms & Broth Mother Sauces (Bechamel, Veloute & Espagnaol) use the sauce with Macaroni with tomato / cheese sauce Continental Menu I Grilled Chicken in Pepper Sauce, Lyonnaise Potatoes, Pilaf Continental Menu II Veg Augratin, Sable Potatoes, Garlic Herb bread Continental Menu III Hawaiin Coleslaw,Vegetable shashlik with BBQ sauce, Jacket Potatoes, Sauted Vegetables(Carrot+Beans+Broccoli+Cauliflower) Demo - Cuts of Fish (Fillet, Paupiette, Goujon, Goujonnets, Slice, Tron-con, Darne) & prepare fish stock & some seafood soup from the same Oriental Menu I (Veg sweet corn soup, honey chilli potatoes & sweet & sour Fish with ginger fried rice) Oriental Menu II (Hot & sour soup, vegetable Manchurian (gravy) with chilli garlic noodles) International Menu I (Italian - Minestrone soup, vegetable ravioli with creamy pesto & herb potato wedges) International Menu II (Italian - Zuppa Pomedoro, Pollo Napolitano with Insalata mista (mixed salad) Indian Menu I Tamatar dhaniya shorba, Aloo ki khurchan (potato&capsicum), Dal maharaja & paranthas Indian Menu II Vegetable biryani, Mirchi ka salan & Mix vegetable raita Indian Menu III Haryali kebab, Dal makhani, Paneer butter masala & Jeera rice Indian Sweets Halwa, Kheer / Phirni & seviyan ka muzzafar Bakery I Bread sticks, Dinner Rolls, Breads

CAL (Common to All)

Date of Practical

Indent cost 310 250 310 220 300 325 175 175 250 800 124 320 600 375 325 600 450 350 475 350 300 410 500 450 225

Actual cost

8969

UEI Global STOCK REGISTER -STATEMENT No. of Sessions: 25 No. of Students: 25 Practical - FCIHM Year - I Group: Bill No / Date Qty Required 5 kg 15 kg 15 kg 10 kg 15 kg 1 kg 1lit 10 lit 5 kg 1 kg 2 kg 500 g 6 dz 5 lit 1 bot 1 bot 50 g 50 g 200 g 2 kg 1 kg 1 kg 100 g 3 kg 1 bot 1 kg 1 kg 5 pkts 4 pkts 50 g 500 g 7 kg 10 pcs 1 tin Qty Approved

S. No. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34

Date

Material Carrot Patotoes Tomatoes Onion Chicken Garlic Cream Milk - Toned Whole Wheat Flour Butter Macaroni Cheese Eggs Oil Vinegar Ketchup Mustard Pepper Peas Cucumber Capsicum Apples Celery Cabbage Olive Pressed rice Semolina Bread Biscuits Sesame seeds Ginger Rice Lemon Pine apple

35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72

Mushrooms Silver foil Beans Broccoli Cauliflower Fish (flat) Fish (round) Sweet corn Ajinomoto Corriander Corn flour Noodles Zucchni Mixed herbs Basil Pine nut Spinach Cheese Curd Basen (lentil Flour) Dal (mixed) Dal (split gram) Dal (Arhar) Paneer Semolina Vermicelli Sugar Dry fruits Yeast Garam masala Termeric powder Corriander powder Chilly powder Cunim seed Pepper whole Salt Refined flour (Maida) Desi Ghee Total Practical Cost

500 g 1 pcs 1 kg 1 pcs 3 kg 2 pcs 3 kg 2 tin 1 pkt 250 g 250 g 2 kg 250 g 1 bot 250 g 100 g 1 kg 200 g 2 kg 250 g 1 kg 1 kg 1 kg 1 kg 1 kg 1 kg 1 kg 100 g 1 pkt 100 g 100 g 100 g 100 g 100 g 100 g 2 kg 2 kg 250 gms

UEI Global

REGISTER -STATEMENT Year - I

Qty Received

Amount 200 150 300 200 1350 120 300 300 100 300 200 300 264 500 60 80 10 10 20 60 40 100 20 45 100 30 40 100 40 10 30 300 50 100

Signature Chef

Signature Admin & A/c

Signature DDI

100 150 40 60 50 150 450 100 20 20 40 100 20 100 50 100 20 150 140 20 100 100 100 180 60 60 50 150 60 60 40 40 40 20 15 50 60 75 8969