Tamil Nadu HSE Second Year Food Service Management study plan

Classify the five leading sauces and derive two small sauces from each, writing the roux type (white, blond, brown), the liquid and the flavouring used for all fifteen.

Define the eight classical vegetable cuts (julienne, brunoise, jardinière, macédoine, paysanne, bâtonnet, chiffonade, tourné) and give the dimension in millimetres for each.

Compare moist-heat, dry-heat and combination methods (boiling, poaching, steaming, braising, roasting, grilling, shallow and deep frying) by naming one suitable food and one nutrient-loss risk for each.

Draw a flow chart tracing stock into soup classification (clear, thick, purée, bisque, chowder, cold) and label two examples per class.

Explain what happens to egg, meat and fish proteins during cooking: coagulation temperature ranges, collagen-to-gelatin conversion, and myoglobin colour change.

Break a whole chicken and a whole fish into primal and portion cuts on paper and state the culinary use of each cut (breast, thigh, drumstick, fillet, supreme, darne).

Identify the signature masala and two dishes of six Indian regional cuisines, and describe the tempering (tadka) and dum (dum pukht) techniques with the vessel and heat control each needs.

Classify the six nutrient groups and state one primary function, one rich food source and one deficiency disease for each.

Trace the digestion and absorption of carbohydrate, protein and fat from mouth to small intestine, naming the enzyme and the site at each step.

Calculate the energy value of a given meal from its carbohydrate, protein and fat content using 4-4-9 kcal per gram, and compare it with the ICMR recommended allowance for a moderately active adult.

List the five food groups and construct a one-day balanced diet of about 2,000 kcal for a moderately active 18-year-old, showing portion size and the food group each item covers.

State the causes of nutrient loss during washing, cutting, holding and cooking, and give two control measures each for vitamin C, thiamine and beta-carotene.

Differentiate French, Russian, English, American, silver, guéridon, buffet and Indian thali service by number of servers, point of plating and tableside activity.

Lay out a four-course table d'hôte cover with the correct position of fork, knife, spoon, glassware, napkin and side plate, and write the service sequence from greeting to bill settlement.

Classify menus (à la carte, table d'hôte, du jour, cycle, static) and state one advantage and one limitation of each for a 60-cover restaurant.

Describe the restaurant brigade from maître d'hôtel down to commis, giving the responsibility and one measurable performance indicator for each role.

Explain the temperature danger zone (5°C to 60°C) and apply the four-hour rule to three scenarios: an open buffet, chilled storage of cooked rice, and reheated gravy.

Distinguish food infection, intoxication and toxico-infection, and name the organism, source food and one control measure for Salmonella, Staphylococcus aureus, Clostridium botulinum and E. coli.

Write the seven HACCP principles in order and apply them to the cooking step to build a hazard analysis table with hazard, control measure, CCP, critical limit and monitoring method.

List the personal hygiene and FSSAI Schedule 4 requirements for a food handler, including the six-step handwash, and the correct sequence for cleaning and sanitising utensils.

Identify the control points for receiving, dry storage, chilled storage, frozen storage and hot holding, and state the temperature and time limit for each.

Explain the twelve steps of bread making from scaling to cooling and name what happens to gluten and yeast at each step.

Distinguish shortcrust, puff, choux, filo and flaky pastry by fat-to-flour ratio, lamination method and one typical product.

Differentiate sugar cookery stages (thread, soft ball, hard ball, soft crack, hard crack, caramel) with the temperature range and one confection made at each.

State the function of flour, fat, sugar, egg and leavening in cake making and classify cakes as creamed, sponge or angel food by mixing method.

Compare butter cream, royal icing, ganache, fondant and whipped cream by ingredients, best use and shelf life.

Scale a four-portion standard recipe to 100 portions using the conversion factor and list three adjustments quantity cooking demands (seasoning, evaporation loss, holding time).

Differentiate conventional, cook-chill, cook-freeze, sous-vide and assembly-serve catering systems by holding time, equipment and main quality risk.

Write a purchase specification for three commodities (for example rice, milk and chicken) giving grade, packing, unit size and rejection criteria.

Define edible portion, as-purchased quantity and yield percentage, and compute the quantity to buy for a dish that needs 8 kg of edible portion at 80% yield.

Draft a three-day cyclic menu for a 150-cover institutional canteen within a fixed per-head food cost, and check it against a variety and balanced-diet checklist.

Name the major quantity-kitchen equipment (tilting bratt pan, steam-jacketed kettle, combi oven, blast chiller) and state one dish each is used for.

Describe the stages of the guest cycle (reservation, registration, occupancy, departure, settlement) and give two front office tasks at each stage.

Classify room types (single, double, twin, suite, studio, cabana) and compute a room tariff using the rule-of-thumb of one per thousand and outline the Hubbart formula.

Match cleaning agents (detergent, disinfectant, abrasive, solvent, acid) to their correct use, and write the bed-making procedure as an ordered sequence.

Compute food cost percentage, food cost per portion, gross profit and break-even in covers from given figures, writing each formula before substituting numbers.

List six causes of food cost variance (over-portioning, pilferage, spoilage, over-purchase, unrecorded transfers, menu price error) and the control measure for each.

Draft the outline of a simple business plan for a 20-cover café covering concept, menu, capital requirement and break-even.

Write the handling script for three guest complaints (cold food, slow service, wrong bill) using a listen-apologise-solve-thank model, and a telephone reservation script of 8 to 10 exchanges.

Complete two full-length mock papers under timed conditions and convert every wrong answer into a corrected one-line fact in an error log.