This is an introduction PPT to students of culinary arts

1. Introduction to Food Production
BAC 101 Culinary foundation level 1
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Mehernosh Dhanda
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2. Food
Production
Cooking
Menu
Recipe
Kitchen
Kitchen worker
Professionalism
Hygiene & Sanitation
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3.  Food is any substance,
usually composed of
carbohydrates, fats, proteins
and water, that can be eaten
or drunk by a human for
nutrition or pleasure.
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4. Plants
Animals
Fungi
Microbes
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5. BAC 101 Culinary foundation level 1
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Would you like to try these delicacies??
Monkey brains Dog meat
Balut
Rocky Mountain
oysters
Assorted bugs, insects & worms
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6. BAC 101 Culinary foundation level 1
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Aztec depiction of Cannibalism
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7. Definition: The act of manufacturing
goods with the aid of machines &
manpower for sale
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8. Raw Material Process
Finished
Product
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9. Cooking is 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.
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10. A list of dishes served at a meal or that can
be ordered in a restaurant
Borrowed from the French phrase menu de
repas, "list of items of a meal," which
was shortened to menu.
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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.
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13. An area used for preparation/cooking food.
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14. Land
Sea
Air
Space
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19. The way 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
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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 decision making
• Commitment to excellence
• Patience
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BAC 101 Culinary foundation level 1 3/18/2022

23.  Providing consumers with
safe food is the food
handler’s most important
responsibility.
 Unfortunately, food
handlers are also the
primary cause of food-
related illnesses.
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24. Foods from animal sources
Food from a plant that has been heat
treated
Raw seed sprouts
Cut melons
Garlic in oil mixtures, non-acidic
Foods containing any of the items above
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25. Acid/alkali balance
Temperature
Moisture
Atmosphere
Time
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27.  Word document of minimum 1000 words on any of the
following topics: Please DO NOT C.C.P(cut,copy,paste)
1. What is the future of Food?
2. Global consumption of meat & meat based products
3. Global consumption of milk & milk based products
4. Global consumption of fish & seafood
5. 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 supplements
9. 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
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28. Thank You
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Want some more ??
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