JEHOM Book 2018 Best Study Materials

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Candidates can get Best Hotel Management And Catering Technology (JEHOM) Books 2018 – Best List of Books for Candidates can get Best JEHOM Entrance Examination Test (JEHOM) JEHOM,  Admission Entrance Exam (JEHOM) Books 2018 Posted Exam in by  RPH Editorial Board, Experts Compilation, Ayush Gupta and Ashwani etc.

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Candidates can get Best Hotel Management And Catering Technology (JEHOMBooks 2018 also a Top List of JEHOM Main Study Materials for 2018-2019 entrance exam in India.

  • NCHMCT-JEE: National Council for Hotel Management and Catering Technology Joint Entrance Exam (Previous Years
    by RPH Editorial Board

  • Hotel Management, NCHMCT-JEE National Council for Hotel Management and Catering Technology Joint Entrance Exam (Popular Master Guide)
    by RPH Editorial Board

  • Study Package Hotel Management & Hospitality Administration Entrance Exam
    by Experts Compilation

  • Hotel Management Entrance Exam Guide: Entrance Examination (Popular Master Guide)
    by RPH Editorial Board

  • Hotel Management & Hospitality Administration Entrances (including Solved Papers)
    by Experts Compilation

  • 3 Edge Advantage Series – HOTEL MANAGEMENT 10 Practice Sets
    by Ayush Gupta and Ashwani

     

INTRODUCTION TO COOKERY

 

A.      Levels of skills and experiences

B.      Attitudes and behaviour in the kitchen

C.      Personal hygiene

D.      Uniforms & protective clothing

E.      Safety procedure in handling equipment

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02CULINARY HISTORY

 

A.      Origin of modern cookery

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03HIERARCHY AREA OF DEPARTMENT AND KITCHEN

 

A.      Classical Brigade

B.      Modern staffing in various category hotels

C.      Roles of executive chef

D.      Duties and responsibilities of various chefs

E.      Co-operation with other departments

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04KITCHEN ORGANIZATION AND LAYOUT

 

A.      General layout of the kitchen in various organisations

B.      Layout of receiving areas

C.      Layout of service and wash up

03
05EQUIPMENT AND FUEL

 

A.      Various fuels used

–  Advantages and disadvantages of each

B.      Different equipments used in food production

 

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06BASIC MENU PLANNING

 

A.      Types of Menu

B.      Menu Planning Principles

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07AIMS & OBJECTS OF COOKING FOOD

 

A.      Aims and objectives of cooking food

B.      Various textures

C.      Various consistencies

D.      Techniques used in pre-preparation

E.      Techniques used in preparation

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08 BASIC PRINCIPLES OF FOOD PRODUCTION

 

i)   VEGETABLE AND FRUIT COOKERY

A.      Introduction – classification of vegetables

B.      Pigments and colour changes

C.      Effects of heat on vegetables

D.      Cuts of vegetables

E.      Classification of fruits

F.      Uses of fruit in cookery

G.     Salads and salad dressings

 

ii)   STOCKS

A.      Definition of stock

B.      Types of stock

C.      Preparation of stock

D.      Recipes

E.      Storage of stocks

F.      Uses of stocks

G.     Care and precautions

 

iii)  SOUPS

A.        Classification with examples

B.        Basic recipes

C.        Consommés

D.        Garnishes and accompaniments

 

iv)  SAUCES

A.        Classification of sauces

B.        Recipes for mother sauces

C.        Derivatives

 

v)   MEAT COOKERY

A.        Introduction to meat cookery

B.        Cuts of beef/veal

C.        Cuts of lamb/muttons

D.        Cuts of pork

E.        Variety meats (offals)

 

vi)  EGG COOKERY

A.        Introduction to egg cookery

B.        Structure of an egg

C.        Selection of egg

D.        Uses of egg in cookery

E.        Methods of cooking egg

 

vii)  FISH COOKERY

A.        Introduction to fish cookery

B.        Classification of fish with examples

C.        Cuts of fish

D.        Selection of fish and shell fish

E.        Cooking of fish (effects of heat)

 

viii) RICE, CEREALS & PULSES

A.        Introduction

B.        Classification and identification

C.        Cooking of rice, cereals and pulses

D.        Varieties of rice and other cereals

 

 

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09METHODS OF COOKING FOOD

 

A.      Roasting

B.      Grilling

C.      Frying

D.      Baking

E.      Broiling

F.      Poaching

G.     Boiling

·        Principles of each of the above

·        Care and precautions to be taken

·        Selection of food for each type of cooking

03

 

 

10BAKERY:

i)    PASTRY

 

A.      Short crust

B.      Laminated

C.      Choux

D.      Hot water/Rough puff

·        Recipes and methods of preparation

·        Differences

·        Uses of each pastry

·        Care to be taken while preparing pastry

·        Role of each ingredient

·        Temperature of baking pastry

 

ii)   SIMPLE BREADS

 

A.      Principles of bread making

B.      Simple yeast breads

C.      Role of each ingredient in break making

D.      Baking temperature and its importance

 

iii)   PASTRY CREAMS

 

A.      Basic pastry creams

B.      Uses in confectionery

C.      Preparation and care in production

 

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11.CULINARY TERMS

 

A.      List of culinary (common and basic) terms

B.      Explanation with examples

02
12.COMMODITIES:

 

i)   Flour

A.      Structure of wheat

B.      Types of Wheat

C.      Types of Flour

D.      Processing of Wheat – Flour

E.      Uses of Flour in Food Production

F.      Cooking of Flour (Starch)

 

ii)   Shortenings (Fats & Oils)

A.      Role of Shortenings

B.      Varieties of Shortenings

C.      Advantages and Disadvantages of using various Shortenings

D.      Fats & Oil – Types, varieties

 

iii)   Raising Agents

A.      Classification of Raising Agents

B.      Role of Raising Agents

C.      Actions and Reactions

 

iv)   Sugar

A.      Importance of Sugar

B.      Types of Sugar

C.      Cooking of Sugar – various

D.      Uses of Sugar

 

 

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13.BASIC COMMODITIES:

 

i)   Milk

A.      Introduction

B.      Processing of Milk

C.      Pasteurisation – Homogenisation

D.      Types of Milk – Skimmed and Condensed

E.      Nutritive Value

 

ii)    Cream

A.      Introduction

B.      Processing of Cream

C.      Types of Cream

 

iii)   Cheese

A.      Introduction

B.      Processing of Cheese

C.      Types of Cheese

D.      Classification of Cheese

E.      Curing of Cheese

F.      Uses of Cheese

 

iv)  Butter

A.      Introduction

B.      Processing of Butter

Types of Butter

 

 

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14.BASIC INDIAN COOKERY

 

i)    CONDIMENTS & SPICES

A.      Introduction to Indian food

B.      Spices used in Indian cookery

C.      Role of spices in Indian cookery

D.      Indian equivalent of spices (names)

 

ii)   MASALAS

A.      Blending of spices and concept of masalas

B.      Different masalas used in Indian cookery

·        Wet masalas

·        Dry masalas

C.      Composition of different masalas

D.      Varieties of masalas available in regional areas

E.      Special masala blends

 

iii)  THICKENING AGENTS

A.      Role of thickening agents in Indian cuisine

B.      Types of thickening agents

 

 

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15FRENCH

A.      La material de cuisine (The kitchen and its utensils).

B.      Hierarchy of kitchen personnel.

C.      Methods of cooking.

D.      Egg & Farinaceous

E.      Cuts of vegetables

F.      Cuts of fish

G.     Cuts of Meat

·        Lamb/Mutton

·        Pork

·        Beef

·        Veal

H.      Simple menu terminology & grammar

Note: Should be taught alongwith the relevant topics

 

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