FOOD AND BEVERAGE PRODUCTION II.pdf

Description

Study Units
There are fifteen study units as follows:
Module 1
Unit 1 Food and Society
Unit 2 Meat
Unit 3 Meat Production – Beef
Unit 4 Lamb and Mutton, Pork, Ham and Sausages
Unit 5 Tea and Coffee, Wine and Food
Module 2
Unit 6 Fish and Shell Fish
Unit 7 Milk and Dairy Products
Unit 8 Eggs
Unit 9 Fats and Oils
Unit 10 Vegetables
Module 3
Unit 11 Pasta
Unit 12 Food Additives
Unit 13 Man, Menus and Catering

Unit 14 Kitchen Layouts
Unit 15 Kitchen Equipment, Types, Selection, Uses and

Maintenance

The first unit explains food and society. The next three units concentrate
on meat in general. This is followed by another seven units, which
discusses poultry, fish and shellfish, milk and dairy products, eggs, fat and
oils, vegetables, pasta, cheese and cake making. Other are singular units
which explain, food additives, man, menu and catering, and kitchen
planning respectively. The last unit concentrates on kitchen equipment,
types, uses and maintenance.
The unit directs you to work on exercise related to the required readings
and to undertake practical exercises where necessary.