1. Introduction to Food Production Mehernosh DhandaBAC 101 Culinary foundation level 1 2/8/20131

2. Food Production Cooking Menu Recipe Kitchen Kitchen worker Professionalism Hygiene & SanitationBAC 101 Culinary foundation level 1 2/8/2013 2 3. Food is any substance,usually composed ofcarbohydrates, fats, proteinsand water, that can be eatenor drunk by a human fornutrition or pleasure.BAC 101 Culinary foundation level 1 2/8/2013 3 4. Plants Animals Fungi Microbes BAC 101 Culinary foundation level 1 2/8/20134 5. Monkey brains Dog meat BalutAssorted bugs, insects & worms Rocky Mountain oystersWould you like to try these delicacies??BAC 101 Culinary foundation level 1 2/8/20135 6. Aztec depiction of CannibalismBAC 101 Culinary foundation level 1 2/8/2013 6 7. Definition: Theact of manufacturing goods with the aid of machines & manpower for sale BAC 101 Culinary foundation level 1 2/8/20137 8. RawFinishedProcessMaterialProduct BAC 101 Culinary foundation level 1 2/8/2013 8 9. Cookingis the chemical process of preparing food by applying heat, selecting, measuring and combining of ingredients in an ordered procedure for producing safe and edible food.BAC 101 Culinary foundation level 1 2/8/2013 9 10. A list of dishes served at a meal or that can be ordered in a restaurantBorrowed from the French phrase menu de repas, "list of items of a meal," which was shortened to menu.BAC 101 Culinary foundation level 1 2/8/2013 10 11. A set of directions with a list of ingredients & quantities for making or preparing something.Standard commercial recipes normally consist of: Name Time for preparation Ingredients & quantities Equipment & tools needed Method/ list of preparation steps Serving size/No. of portions The Critical Control Points in the procedure The food cost Photograph of standard product. BAC 101 Culinary foundation level 1 2/8/201311 12. BAC 101 Culinary foundation level 1 2/8/2013 12 13. An area used for preparation/cooking food.BAC 101 Culinary foundation level 1 2/8/2013 13 14. Land Sea Air SpaceBAC 101 Culinary foundation level 1 2/8/2013 14 15. BAC 101 Culinary foundation level 1 2/8/2013 15 16. BAC 101 Culinary foundation level 1 2/8/2013 16 17. BAC 101 Culinary foundation level 1 2/8/2013 17 18. BAC 101 Culinary foundation level 1 2/8/2013 18 19. Theway the kitchen is organized depends on many factors: The menu Type of establishment Hotel Institutional kitchens Catering and banquet services Quick service, carry-out, and full-service restaurants. The size of the operation The physical facilities, including equipment 2/8/201319 20. BAC 101 Culinary foundation level 1 2/8/2013 20 21. BAC 101 Culinary foundation level 1 2/8/2013 21 22. Qualities that a professional must have: A positive attitude on the job Staying power - requiring physical and mental stamina Ability to work with people Eagerness to learn Experience Dedication to quality Understanding of the basics/principles Passion & adventurous palate Creativity Mastery of skill sets Exercising sound judgment/logical/data based decisionmaking Commitment to excellence Patience BAC 101 Culinary foundation level 1 2/8/201322 23. Providing consumerswith safe food is the foodhandlers most importantresponsibility. Unfortunately, foodhandlers are also theprimary cause of food-related illnesses. BAC 101 Culinary foundation level 1 2/8/201323 24. Foods from animal sources Food from a plant that has been heattreated Raw seed sprouts Cut melons Garlic in oil mixtures, non-acidic Foods containing any of the items above BAC 101 Culinary foundation level 1 2/8/201324 25. Acid/alkali balanceTemperatureMoistureAtmosphereTime BAC 101 Culinary foundation level 1 2/8/201325 26. BAC 101 Culinary foundation level 1 2/8/2013 26 27. Word document of minimum 1000 words on any of thefollowing topics: Please DO NOT C.C.P(cut,copy,paste)1. What is the future of Food?2. Global consumption of meat & meat based products3. Global consumption of milk & milk based products4. Global consumption of fish & seafood5. Can the world sustain an entirely vegetarian population?6. What is the role of senses in the human dining experience?7. How can the world be a place of equitable food distribution?8. Alternative foods & dietary supplements9. Satvik food.10.Low cost nutritional diets for the urban Indian youth.11.The relationship between technology & food.12.Application of alternative sources of energy in food production.13.Fresh vs Processed: Where is the world moving towards?14.The history of any 5 famous eateries of your city.Submission: 1000 hrs Tue 20 Nov 2012 BAC 101 Culinary foundation level 1 2/8/201327 28. Thank YouWant some more ??BAC 101 Culinary foundation level 1 2/8/201328