11th Food Service Management - TamilNadu State Board (English Medium)

11th Food Service Management - TamilNadu State Board (English Medium)

Food Service Management 11th std - 11th Food Service Management

Chapter 1 : Food Service Operation

1. Introduction to Food Service Industry - Definition
2. Scope of Food Service Management
3. Food Service Operations
4. Functions of Food Service
5. General Etiquettes in Food Service Operation

Chapter 2 : Basics of Food

1. Basics of Food
2. Functions of Food
3. Four Food Groups and Food Pyramid
4. Herbs for Good Health
5. Preliminary preparation of food
6. Preparation of Suitable Food for a Customer in Food Service

Chapter 3 : Selection of Foods and Methods of Cooking

1. Selection of Foods and Methods of Cooking
2. Selection, Purchase and Storage of Foods
3. Methods of Cooking
4. Effects of Cooking on Nutrients
5. Fast food and Health Hazard

Chapter 4 : Food Service Equipment

1. Food Service Equipment
2. Definition and Types of Equipment - Food Service Equipment
3. Receiving Food Service Equipment
4. Storage Food Service Equipment - Types of Storage
5. Food Production Equipment
6. Food Holding and Serving Equipment
7. Care, Maintenance and Sanitation of Equipment

Chapter 5 : Bakery

1. Bakery - Food Service Management
2. Types of Bakery Products
3. Baking Ingredients
4. Principles of Baking - Food Service Management
5. Preparation of Biscuits - Ingredients Needed, Types, Method
6. Preparation of cookies - Ingredients Needed, Types, Method
7. Bakery Unit - Food Service Management

Chapter 6 : Food Preservation

1. Significance and Principles of Food Preservation
2. Methods of Food Preservation
3. Salting and Pickling
4. Fermentation - Foods Produced, Uses

Chapter 7 : Menus and Cuisines

1. Menu Planning - Food Service Management
2. Types of Menu - Food Service Management
3. Preparation of Menu Card
4. Types of Cuisines

Chapter 8 : Food Microbiology

1. Role of Microorganisms in Food
2. Spoilage of Foods - Definition, Causes
3. Classification of foods by ease of spoilage
4. Signs of Spoilage in Foods
5. Food Poisoning and Prevention
6. Hygiene and Safety in Food Service

Chapter 9 : Attitude and Personality Requirements

1. Office and Administration - Food Service Management
2. Attitude of Food Service Personnel
3. Personal grooming - Personality Requirements | Food Service Management
4. Food and Beverage Personnel - Attitude and Personality Requirements | Food Service Management

PRACTICAL

Chapter 1 : Food Service Operation

1. Rating of Star Hotels - Aim, Introduction, Procedure
2. Observation of a Hotel - Aim, Tools, Procedure, Report

Chapter 2 : Basics of Food

1. Assessing Student�s Daily Diet - Aim, Importance, Procedure, Results and Discussion | Practical
2. Planning Balanced Menu for a Student - Aim, Ingredients, Method Procedure, Results and Discussion | Practical
3. Identification of Medicinal Herbs and Formulation of a Recipe - Practical
4. Different Types of Cutting - Practical

Chapter 3 : Selection of Foods and Methods of Cooking

1. Methods of Measuring Ingredients - Practical
2. Practical: Methods of Cooking
3. Fireless Cooking- Salad Preparation - Practical
4. Stages of Sugar Cookery - Practical

Chapter 4 : Food Service Equipment

1. Market Survey of Equipment - Practical
2. Visit to a Food Outlet and report - Practical

Chapter 5 : Bakery

1. Preparation of Yeast Solution - Bakery | Practical
2. Preparation of Biscuits and Cookies - Bakery | Practical

Chapter 6 : Food Preservation

1. Drying - Food Preservation | Practical
2. Dry Powder - Food Preservation | Practical
3. Preparation of Tomato and Lime Pickles - Food Preservation | Practical

Chapter 7 : Menus and Cuisines

1. Preparation of a North Indian Cuisine - Menus and Cuisines | Practical
2. Preparation of South Indian Cuisines - Menus and Cuisines | Practical
3. Preparation of a Traditional Tamilnadu Cuisine - Menus and Cuisines | Practical

Chapter 8 : Food Microbiology

1. Role of Microorganisms in Fermentation - Food Microbiology | Practical
2. Observation of Hygienic Practices in a Hotel/Restaurant - Food Microbiology | Practical

Chapter 9 : Attitude and Personality Requirements

1. Observation of General Etiquettes of Food Service Personnel - Attitude and Personality Requirements | Practical