FOOD PRODUCTION THEORY

 Aims and objectives of Cooking, classification of raw materials, preparation of ingredients, methods of mixing foods, effect of heat on various foods, weighing and measure, texture of food, Culinary terms.

Topic one outlines the kitchen and kitchen organization and all other things that happens in the kitchen

Topic two outlines the different persons in food production area and production techniques

The video will give trainees some clue on how to handle kitchen activities to avoid any contamination or food poisoning.