1.
Introduction to Food Production
BAC 101 Culinary foundation level 1
1
Mehernosh Dhanda
3/18/2022

2.
Food
Production
Cooking
Menu
Recipe
Kitchen
Kitchen worker
Professionalism
Hygiene & Sanitation
BAC 101 Culinary foundation level 1
2
3/18/2022

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.
BAC 101 Culinary foundation level 1
3
3/18/2022

4.
Plants
Animals
Fungi
Microbes
BAC 101 Culinary foundation level 1
4
3/18/2022

5.
BAC 101 Culinary foundation level 1
5
Would you like to try these delicacies??
Monkey brains Dog meat
Balut
Rocky Mountain
oysters
Assorted bugs, insects & worms
3/18/2022

6.
BAC 101 Culinary foundation level 1
6
Aztec depiction of Cannibalism
3/18/2022

7.
Definition: The act of manufacturing
goods with the aid of machines &
manpower for sale
BAC 101 Culinary foundation level 1
7
3/18/2022

8.
Raw Material Process
Finished
Product
BAC 101 Culinary foundation level 1
8
3/18/2022

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.
BAC 101 Culinary foundation level 1
9
3/18/2022

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.
BAC 101 Culinary foundation level 1
10
3/18/2022

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
11
3/18/2022

12.
3/18/2022
BAC 101 Culinary foundation level 1
12

13.
An area used for preparation/cooking food.
13
3/18/2022
BAC 101 Culinary foundation level 1

14.
Land
Sea
Air
Space
14
3/18/2022
BAC 101 Culinary foundation level 1

15.
3/18/2022
BAC 101 Culinary foundation level 1
15

16.
3/18/2022
BAC 101 Culinary foundation level 1
16

17.
3/18/2022
BAC 101 Culinary foundation level 1
17

18.
BAC 101 Culinary foundation level 1
18
3/18/2022

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
19
3/18/2022

20.
3/18/2022
BAC 101 Culinary foundation level 1
20

21.
BAC 101 Culinary foundation level 1
21
3/18/2022

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
22
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.
3/18/2022
BAC 101 Culinary foundation level 1
23

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
BAC 101 Culinary foundation level 1 3/18/2022
24

25.
Acid/alkali balance
Temperature
Moisture
Atmosphere
Time
BAC 101 Culinary foundation level 1 3/18/2022
25

26.
BAC 101 Culinary foundation level 1 3/18/2022
26

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
BAC 101 Culinary foundation level 1
27
3/18/2022

28.
Thank You
BAC 101 Culinary foundation level 1
28
Want some more ??
3/18/2022