Skill Development Training

Hunar Se Rozgar

Trainers Package Food Production (Cooks)

Ministry of Tourism In Collaboration with

The National Council for Hotel Management A-34 Sector -62, Institutional Area, NOIDA – 201309 (UP)

Training Module for Hospitality Training Programme in

Food Production Duration 8 weeks

Rational:

Eligibility : 8th Pass

Age : 18 years to 28 years

Total Duration : 8 weeks

Total contact hours : 280 hours + 112 hours to log in Catering units*

Classes per weeks : 35 hours

Theory classes : 1 hour per day

Demo/ Preparation : 2 hours per day Practical classes : 4 hours per day

KNOWLEDGE

Understanding the Industry

- Hotels

- Various types of catering establishments Different types of kitchens

- Kitchen organisation

- Your place in kitchen

Personal Hygiene for Food handlers

- Your appearance & uniform How to wash hands correctly

- How to develop a daily personal hygiene routine

- How to handle equipment and utensils

Basic Hygiene

- Ten main reasons for food poisoning

- To protect food from contamination General rules for food handlers

- Prevailing food standards in India , food adulteration as a public health hazard

Cleaning the Kitchen and equipment and preparing for work

- Identification of kitchen equipments

- Various food pans & cooking equipments

Cleaning Floors/ Work surface/ ventilators / Refrigerators and Deep Freezers

- Cleaning Dish Room Pot / Container wash up

- Still Room

- Kitchen Rules Skill

- Describe the correct methods of cleaning the kitchen equipments Explain how to clean the kitchen correctly

Describe how the working area is prepared for work

Knife Skills

- Peeling and paring with Knives

- Vegetable cuts 85 Fruit cuts

- Use of Chopping boards / Cutting pads

- Care of Knives

Explain and observe safety rules concerning knife

- Describe the use of various types of knifes

- Name & explain various types of vegetables & fruit cuts

Washing and Blanching Food

Soaking food items washing

Disinfecting

Blanching

Rinsing

Vegetables and Spices

- identification of vegetables

- standard quality of vegetables

spices and herbs used in Indian cuisine

Garbage Disposal

- Different methods

- Advantages & Disadvantages

Handling Complaints

- Facts on complaints

- Why do customers complain

- Customers expectations in lodging a complaint

- Complaints are sales opportunities

Basic First-Aid

- Demonstration of first aid techniques preferably by St. John Ambulance

- First of wounds, scars & minor injuries

Egg

Breakfast Egg Preparation:

- Egg fry (single / double)

- Boiled egg

- Omelette stuffed scrambled egg / Bhurji

Snacks

Regional snacks including samosa, pakora, idli, dosa, dhokla, noodles etc.

Soup

- Preparation of tomato, vegetable, chicken & three regional soups

Salads and Sandwiches

- Preparation of simple salads and sandwiches

Preparation of

- Chutney, Raita & Indian Marinades

Preparation of

- Rice and Pulses (Atleast four items each)

Vegetable Cookery

- Different vegetables preparations Effect of heat on different vegetables

Basic preparation of

- Meat, chicken and fish for Indian kitchen (cuts, joints, portion) Poultry - Mutton - Fish Curry

- Basis preparation as per regional specialities

Flour

- Kneading of flour, preparation of :

Indian Bread

- Roti

- Poories

Naan,

Phulka

Paranthas

Kulchas etc

Indian sweets Beverages Preparation of tea,coffee,lassi etc

IMPOPRTANT: Each popular regional item must be practiced repeatedly to ensure proficiency.

KNOWLEDGE UNIT 1

UNDERSTANDING THE INDUSTRY

OBJECTIVES: After completing this unit, you should be able to:

explain what is a hotel

describe various types of catering establishments

explain different types of kitchens

explain kitchen organisation

know your place in kitchen

HOTEL: A hotel is an establishment that provides paid lodging on a short-term basis. The provision of basic accommodation, in times past, consisting only of a room with a bed, a cupboard, a small table and a washstand has largely been replaced by rooms with modern facilities, including en- suite bathrooms and air conditioning or climate control. Additional common features found in hotel rooms are a telephone, an alarm clock, a television, a safe, a mini-bar with snack foods and drinks, and facilities for making tea and coffee. Luxury features include bathrobes and slippers, a pillow menu, twin-sink vanities, and Jacuzzi bathtubs. Larger hotels may provide additional guest facilities such as a restaurant, swimming pool, fitness center, business center, childcare, conference facilities and social function services

On the basis of size the hotels are classified into the following categories:

Large sized hotel- more than 300 rooms

Medium sized hotel- between 100 to 300 rooms

Small sized hotels- less than 100 rooms

On the basis of star category hotels are classified as follows:

1. FIVE STAR DELUXE or SEVEN STAR

2. FIVE STAR

3. FOUR STAR

4. THREE STAR

5. TWO STAR

6. ONE STAR

NOTE: These classifications of the star category of hotels is done by a committee named as HRACC (Hotels and Restaurants Approval and Classification Committee)

VARIOUS TYPES OF CATERING ESTABLISHMENTS

Various catering establishments are categorized by the nature of the demands they meet. The following are some of the catering establishments.

Restaurant

A restaurant is an establishment that serves the customers with prepared food and beverages to order, to be consumed on the premises. The term covers a multiplicity of venues and a diversity of styles of cuisine. Restaurants are sometimes also a feature of a larger complex, typically a hotel, where the dining amenities are provided for the convenience of the residents and for the hotel to maximize their potential revenue. Such restaurants are often open to non-residents also.

Transport Catering

The provision of food and beverages to passengers, before, during and after a journey on trains, aircraft and ships and in buses or private vehicles is termed as transport catering. These services may also be utilized by the general public, who are in the vicinity of a transport catering unit. The major forms of modern day transport catering are airline-catering, railways catering, ship catering and surface catering in coaches or buses which operate on long distance routes.

Airline Catering

Catering to airline passengers on board the air craft, as well as at restaurants situated at airport terminals is termed as airline catering. Modern airports have a variety of food

and beverage outlets to cater to the increasing number of air passengers. Catering to passengers en route is normally contracted out to a flight catering unit of a reputed hotel or to a catering contractor or to the catering unit operated by the airline itself as an independent entity.

Railway Catering

Catering to railway passengers both during the journey as well as during halts at different railway stations is called railway catering. Travelling by train for long distances can be very tiring; hence a constant supply of a variety of refreshment choices helps to make the journey less tedious. On-board meal services are also provided on long distance trains.

Ship Catering

Ship catering is catering to cargo crew and passenger ship passengers. Ships have kitchens and restaurants on board. The quality of service and facilities offered depends on the class of the ship and the price the passengers are willing to pay. There are cruises to suit every pocket. They range from room service and cocktail bars to specialty dining restaurants.

Surface Catering

catering to passengers traveling by surface transport such as buses and private vehicles is called surface catering. These eating establishments are normally located around a bus terminus or on highways. They may be either government run restaurants, or privately owned establishments. Of late there has been a growing popularity of Punjabi style eateries called dhabas on the highways.

Outdoor Catering

This catering includes the provision of food and drink away from home base and suppliers. The venue is left to the peoples’ choice. Hotels, restaurants and catering contractors meet this growing demand. The type of food and set up depends entirely on the price agreed upon. Outdoor catering includes catering for functions such as marriages, parties and conventions.

Retail Store catering

some retail stores, apart from carrying on their primary activity of retailing their own wares, provide catering as an additional facility. This type of catering evolved when large departmental stores wished to provide food and beverages to their customers as a

part of their retailing concept. It is inconvenient and time consuming for customers to take a break from shopping, to have some refreshments at a different location. Thus arouse the need for some sort of a dining facility in the retail store itself. This style of catering is becoming more popular and varied nowadays.

Club Catering

Club catering refers to the provision of food and beverages to a restricted member clientele. Some examples of clubs for people with similar interests are turf clubs, golf clubs, cricket clubs etc. The service and food in these clubs tend to be of a fairly good standard and are economically priced. Night clubs are usually situated in large cities that have an affluent urban population. They offer entertainment with good food and expensive drinks.

Welfare Catering

The provision of food and beverages to people to fulfill a social obligation, determined by a recognized authority, is known as welfare catering. This grew out of the welfare state concept, prevalent in western countries. It includes catering in hospitals, schools, colleges, the armed forces and prisons.

Industrial Catering

The provision of food and beverages to ‘people at work,’ in industries and factories at highly subsidized rates is called industrial catering. It is based on the assumption that better fed employees at concessional rates are happy and more productive. Catering for a large workforce may be undertaken by the management itself, or may be contracted out to professional caterers. Depending on the choice of the menu suggested by the management, catering contractors undertake to feed the workforce for a fixed period of time at a predetermined price.

Leisure-Linked Catering

This type of catering refers to the provision of food and beverages to people engaged in ‘rest and recreation’ activities. This includes sale of food and beverages through different stalls and kiosks at exhibitions, theme parks, galleries and theatres. The increase in the availability of leisure time and a large disposable income for leisure activities has made it a very profitable form of catering.

KITCHEN ORGANISATION

ORGANIZATION STURCTURE OF THE KITCHEN

Modern kitchen organizations aim at orienting staff is all the areas of

the kitchen, so that a multi-skilled workforce is created. A business

organization is defined as an arrangement of people is jobs to

accomplish the goals of the operation. The organizational structure of

the kitchen reflects the needs of the operation, the job function, and

the various goals.

The jobs sand duties of staff members also vary from the kitchen

to kitchen, and so do the titles attached to the jobs. But certain

positions and titles do occur throughout the industry, here are some of

the most common positions with a general definition for each and a

place in the typical kitchen hierarchy.

Chef de cuisines [executive chefs]

This position carries overall responsibility for all aspects of production,

for the quality of the products served for hiring and managing the

kitchen staff, for controlling costs and meeting budgets, and for

coordinating with departments not directly involved in food

production.

Duties also include making new menus, purchasing, costing, and

scheduling of employees. They are also responsible for kitchen plant

and machinery.

Sous chefs (under the chefs)

They are the principal assistants to the head chefs and aid the

chefs in general administration and in particular, supervising

food production, and overseeing its service. They are the acting

head chefs in the absence of the head chefs.

Chef Gardemangers (pastry chef)

They are responsible for all cold food presentations, which might

include hors d’ oeuvres, salads, sandwiches, pates, etc.

Pastry chefs

They enjoy a different status and the work of their department is

generally separated from the main kitchen and is self-contained in the

matter of cold storage, machinery, and equipment. Th4ey are

responsible for all hot and cold desserts. These may include cakes,

pastry, ice creams, creams, etc.

Butcher chefs

They are in charge of the butcher shop which prepares meats, fish, and

poultry as desired by the user departments of the kitchen.

Banquet chefs

They are responsible for all food to be prepared for banquet functions

and also for the buffet in coffee shop.

Chef de parties (section chefs)

All chef de parties are supervisors in charge of a clearly defined at

activities within the kitchen. They are the station heads and must be

skilled to cook every dish made by their stations. They should also have

a certain degree of administrative skills. They should be able to plan

and carry out production schedules or the section.

Demi chef de parties

They are also in a supervisory capacity. They take charge in the absence

of the chef de parties. They assist the chef de parties.

Commis

There are both commis is and commis IIs; the is being seniors. They are

the assistants to the chef de partie . However, in most hotels now, the

commis I and II have been classified as commis only.

Apprentices

These are the trainees who help out in day-to-day operations.

These positions defined here are in a classical sense. In the real world,

they are combined, altered, and adapted to fit the specific goals of the

individual operation.

Organizational Chart of a medium-size hotel

Executive chef

↓

Sous chef

↓

Cdp

Western Kitchen

Cdp

Pastry

Cdp

Indian Kitchen

Cdp

Main Kitchen

↓

Commis

↓

Commis

↓

Commis

↓

Commis

↓

Apprentice

↓

Apprentice

↓

Apprentice

↓

Apprentice

Your place in kitchen = Apprentice/Trainee

KNOWLEDGE UNIT 2

PERSONAL HYGIENE FOR FOOD HANDLERS

OBJECTIVES: After completing this unit, you should be able to:

o Identify the purpose and importance Of personal hygiene in

the work place

o Explain the standards of hygiene required by personnel, and

the benefits as a way of life as soon as you embark on your

career in the tourism industry

ACITIVITIES/INFORMATION

The standards of good personal hygiene covered during the session apply to all personnel within

the industry.

Remember that the appearance of staff reflects the standards of the establishment in the eyes of

the public, and that prior to starting duty your last look in the mirror will be the customer‟s first

look.

Most people carry some kind of harmful bacteria their body and staff have a responsibility to

respect themselves and others by observing the highest standards of personal cleanliness.

Cleanliness itself starts with people and good personal hygiene habits will eliminate a major

cause of potential contamination.

HOW TO WASH HANDS CORRECTLY:

Always wash your hands in the special wash-hand basins provided. Never in other sinks,

I.e. in washing-up water, or in sinks used to prepare food.

Use hot water and disinfectant soap, and wrists and forearms.

Rub hands together thoroughly, then rinse under clean running water.

Dry hands thoroughly, using a clean paper towel, or hot air dryer.

Avoid touching anything that will contaminate your hands before returning to work

(E.g. cleaning cloths, dirty dishes, and cigarettes).

Wash your hands frequently, to prevent the transfer of bacteria from your hands to the work

area.

Hands should be washed:

- Immediately after using the toilet. - before coming on duty.

- After sneezing or blowing your nose. - after your break.

- After handing dirty equipment - after smoking.

- After using cleaning materials. - after handling raw food.

HOW TO DEVELOP A PERSONAL HYGIENE ROUTINE:

Develop a daily routine of essential personal hygiene habits:

Bathe/shower every day: change socks and underclothing every day.

Brush teeth at least twice a day, preferably after every meal.

Wash hair frequently, preferably daily. Keep hair and beards neatly trimmed and covered

(i.e. wear a hairnet/ hat when handling food).

Keep fingernails short and clean. Avoid using excessive amounts of nail varnish, make-up or

perfume.

Keep uniform/ protective clothing clean; hang up your outdoor clothing in the staff room not in

their work areas.

Keep cuts and burns covered with a clean, waterproof dressing.

Tell your supervisor if you are suffering from a cold, sore throat, boils, skin rash, diarrhea, upset

stomach, or a septic cut. Your supervisor will decide whether you should be on duty or not.

When you are working, pay special attention to the personal habits of which you may be

unaware, but can easily spread bacteria, i.e.:

Do not comb your hair or put on make-up in the food or public areas.

Do not spit, cough or sneeze openly in food or public areas, use a tissue and wash your

hands afterwards.

Do not pick your nose or teeth, or scratch you head.

Do not smoke in the work or public areas.

Does not your apron or part of your uniform to wipe your hands, as this will contaminate

your hands?

Do not lean or sit on work surfaces.

Do not leave rubbish and waste material lying around, put into covered refuse bin.

Only frequent hand- washing will keep your hands clean!

PERSONAL HYGIENE “DOS”:

HOW TO HANDLE EQUIPMENT AND UTENSLS:

When handling crockery, glassware, utensils or equipment, remember to pick them up so that

your hand does not touch the “food contact surface”, i.e. the part on the food will be placed, or

which a customer would touch. This will help avoid cross-contamination between you and the

equipment you are handling.

Handle plates by outer rim or underside; cups by the handle; glasses by the stem or base, and

cutlery by the handle.

Remove and destroy cracked and broken crockery/ glassware or kitchen utensils.

Use forks or tongs to pick up food if practical, - not your hands.

Avoid handling food

Unnecessarily.

Use a special spoon for tasting

- Not your figures.

Make sure that all crockery, Glassware, equipment and, Utensils are washed thoroughly, and are

stored on clean surfaces.

Keep your work table/ area, Clean. Clean it well at the end, of the day, keep all utensils clean

and put away neatly after use.

A SEVEN POINT GENERAL PERSONAL HYGIENE CODE FOR STAFF.

1. Always wash your hands before commencing work, and always after using the

Toilet.

2. Tell your supervisor at once of any skin, nose, throat or stomach trouble.

3. Cover cuts, sores with waterproof dressings.

4. Always wear appropriate, clean clothing and be clean.

5. Keep your work area, equipment and utensils clean and tidy.

6. Keep to a daily routine of personal cleanliness.

7. Never spit, cough or sneeze openly uses a handkerchief.

KNOWLEDGE UNIT 3

BASIC HYGIENE

OBJECTIVES: After completing this unit, you should be able to:

State what basic food hygiene is and what it hopes to achieve

Identify the safe methods of storing, handing and serving food and

beverage products

Explain the standards of basic hygiene required by food handless.

and the need to adopt good hygiene practices in all food handling

activities

ACTIVIES/INFORMATION

The standards of basic food hygiene covered during the session will apply to all personnel within

the industry

Remember that maintaining good hygiene practice in all work activities in all activities will be

reflected in the overall hygiene standards of the establishment.

Everybody within the food business is responsible for upholding basic hygiene standards. In

particular staffs are responsible for:

(a) keeping food free from contamination during it is storage, preparation ,cooking and

service and

(b) Maintaining premises and equipment in a clean condition.

Poor hygiene is costly, for the business, the staff and the customer.

Nobody wishes to eat in or visit a premise that they know to be of a poor hygiene standard.

instances of food poisoning cases are increasing, as more people eat out, and more places cater

for greater numbers.

Customers‟ unfortunate enough to suffer a dose of food poisoning may experience severe

stomach upset, nausea and in extreme cases they may die. Should poor hygiene standards remain

or worsen business will suffer, and if allowed to continue jobs may be at risk.

On the other side. Premises where a high standard of hygiene exits are far better places in which

to work, the environment is cleaner and brighter and a more enjoyable place for the customers

and the staff. It is also easier to maintain, and more satisfied customers lead to increased

business, profits and secure jobs.

Bacteria (germs) are too small to be seen with the naked eye, and are everywhere around us, in

man, soil, air, water, animals, dust, vegetables.)

Bacteria are harmful and in large numbers can causes food poising.

THE TEN MAIN REASONS FOR FOOD POISONING

One: Food prepared too far in advanced and

stored at room temperature, i.e. not

under refrigeration.

Two: Cooling food too slowly prior to

refrigeration.

Three: Not reheating food to high enough

temperatures to destroy food

poisoning bacteria.

Four: The use of looked foods contaminated

with food poisoning bacteria.

Five: Undercooking.

Six: Not thawing frozen poultry for

Sufficient time.

Seven: Cross-contamination from raw to

Cooked food.

Eight: Storing hot food at too low a

temperature.

Nine: Contamination from infected food

handless.

Ten: Re-use and reheating of leftover food

Items.

Remember: bacteria need:

WARMTH: FOOD AND MOISTURE: TIME.

Remember: Keep high-risk foods out of the “DANGER – ZONE”

WHAT ARE THE HIGH RISK FOODS

All cooked meat and poultry: cooked meat products and gravies / sauces.

Milk, cream, custards, dairy produce: cooked rice.

Cooked eggs, egg products, I .e mayonnaise: shellfish and other seafood.

WHAT CAUSES FOOD POISONING?

Bacteria: Viruses: Chemicals: Metals: Poisonous plants.

HOW DOES FOOD BECOME CONTAMINATED?

The people commonly harbor germs, and directly contaminate food with their hands, sneezing,

coughing or though sewage contaminating water.

Raw food is particularly dangerous, red meat and poultry are heavily infected, milk, eggs and

shellfish also. Liquid from defrosted poultry must not be allowed to contaminate wiping cloths,

high-risk food or equipment.

Soil on raw vegetables must also be removed.

Insects and dust carry bacteria into food areas and on to food and food surfaces.

Dead files can fall into food, and cockroaches carry bacteria.

Rodents and animals carry bacteria around can contaminate food and food surfaces.

Refuse and waste attracts files and must not be allowed to contaminate food or food surfaces.

Sometimes, harmful bacteria pass directly from the source to high-risk food. You must be aware

of the risk of transferring harmful bacteria by hands. Cloths, foods surfaces and contact

surfaces.

TO PRODUCTS FOOD FROM CONTAMINATION do:

Keep food covered whenever possible.

Only handle food using tongs, plants and trays.

Separate raw from high risk foods at all times.

Separate equipment for use with raw and high

Risk food at all times.

Prevent insects, animals and birds entering food

Room or touching food.

Store food in tightly lidded rodent proof containers.

Maintain the highest standards of personal hygiene

at all times.

Wear suitable protective clothing provided for food handlers.

Remove unfit or waste food promptly and keep apart from high-risk food.

Keep food and equipment off the floor.

Ensure that liquid thawed frozen meat / poultry does not come into contact with high-risk food or

food surfaces.

Use the correct cleaning and disinfection procedures.

Use suitable, appropriate and clean equipment.

Use clean wiping cloths.

Avoid handling parts of crockery or cutlery that come into contact with food.

Never use wash-hand basins for washing food or food equipment.

All food will contain some bacteria, though it is important that apart from preventing further

contamination from harmful food poisoning bacteria, actions is taken to prevent bacteria in food

from multiplying.

Do: store food out of the “danger zone”, I .e. +5 c to +63 c.

Keep foods in the refrigerator or in a heated oven/brain Marie, or not at all.

During preparation keep high risk foods out of the “danger-zone”.

Keep dries food free from moisture.

No food must be at temperatures which would result in risk to health.

GENERAL RULES FOR FOOD HANDLERS

All equipment, fixtures and fitting must be clean before preparation begins.

Raw food must always be kept separate from high-risk food at all stages of food preparation.

Frozen meat must be completely thawed before cooking.

Thawing must be cooked thoroughly.

All reheated foods must be thoroughly reheated and consumed immediately.

Cooked food must be protected from contamination at all times.

Food must not be rotated from the refrigerator until required for service.

Stored food must be rotated to prevent spoilage, waste and infestation.

Drying cloths must be kept clean.

Spillages must not be allowed to enter food rooms.

Animals must not be allowed to enter food rooms.

Infestations of insects or rodents must be reported immediately.

Food standards in India

To meet a country‟s sanitary and phytosanitary requirements, food must comply

with the local laws and regulations to gain market access. These laws ensure the safety

and suitability of food for consumers, in some countries; also govern food quality and

composition standards.

The Indian Parliament has recently passed the Food Safety and Standards Act,

2006that overrides all other food related laws. It will specifically repeal eight laws:

The Prevention of Food Adulteration Act, 1954

The Fruit Products Order, 1955

The Meat Food Products Order, 1973

The Vegetable Oil Products (Control) Order, 1947

The Edible Oils Packaging (Regulation) Order, 1998

The Solvent Extracted Oil, De oiled Meal, and Edible Flour (Control) Order, 1967

The Milk and Milk Products Order, 1992

Essential Commodities Act, 1955 relating to food

Prevention of Food Adulteration Act

A basic statute (Prevention of Food Adulteration Act (PFA) of 1954 and the

PFA Rules of 1955, as amended) protects India against impure, unsafe, and fraudulently

labeled foods. The PFA standards and regulations apply equally to domestic and

imported products and cover various aspects of food processing and distribution. These

include food color, preservatives, pesticide residues, packaging and labeling, and

regulation of sales. Further details are available from the Ministry of Health and Family

Welfare. All imported products must adhere to the rules specified in the Act and its

regulations, including those covering labeling and marketing requirements. The PFA

focuses primarily on the establishment of regulatory standards for primary food products,

which constitute the bulk of the Indian diet.

KNOWLEDGE UNIT 4

CLEARING THE KITCHEN AND EQUIPMENT

AND PREPARING FOR WORK

OBJECTIVES: After completing this unit, you should be able to:

Describe the correct method / s of cleaning the various

kitchen equipment.

Explain how to clean the kitchen area correctly

Describe how the working area is prepared for work

YOURS WORKING AREA

All kitchen areas will vary in shape, size and location. You will be responsible for keeping the

Work area clean. You need to be familiar with your own working area/ kitchen. You also need

to understand that all the kitchen and kitchen equipment needs to be kept clean at all Times.

EPUIPMENTS DISCRIIPTION photograph

Brat pan

Other names: braising pan,

tilting pan

Gas burner

Other name: gas range,

cooking stove

Oven

Other names: batch oven,

rotator oven

Convections oven

Other name: combi oven

A brat pan is widely used in volume

cooking operations, it is usually available

in different sizes are measured in terms of

its capacity to hold the liquid. The small

table-top models can be as small as 60

liters and the larger sizes could be of

1,000litres. It is usually operated on

electricity; it can be tilted to empty the

contents. It is widely used for preparing

gravies and sauces and even for braising

and stewing.

Also helps in commercial establishments.

The size of the burners and the ranges

would depend on the type of operations

involved. For bulk cooking one could

have low-height stock pot ranges with

burners placed at a distance to

accommodate large pots. The low height

also helps in lifting and removing heavy

pots from the range, the burners for

volume cooking are also large and the

size of the burners is usually mentioned in

inches.

Ovens are traditionally used for baking

purposes. They come in vari0us shapes

and sizes. The type of oven to use largely

depends in the kind of operations

involved. In large operation, where baked

products are required to be made in bulk,

large rotary ovens are a good choice.

There are also; large ovens with

automatic feeding belts, in these all the

products are loaded and removed from the

oven with the help of an automatic feeder.

Such an oven is known as a batch oven as

big batches of products are baked in them.

Convection ovens come in various sizes

and work in the principle of circulation of

hot air. Some models are also available

with roll-in cooking as well as in

reheating of food, they are also called

Walk-in

Other name: cold storage

room

Freezer

Other name: deep freezer

Deep fat fryer

Other name: deep frying

unit

High-pressure steamer

Potato peeler

combi ovens as they have the facility of

using moist as well as dry heat.

Walk-ins are refrigerated compact areas

where one could walk inside, and hence

the name walk-in. they can be custom-

made to any size suited for an operation.

One could have walk-in refrigerators or

freezers depending on the requirement.

Certain companies are now specializing in

modular shelving so that the storage of

food can be as per food safety norms and

the hazard analysis and critical control

points[HACCP]

Freezers are available in various size and

are very important for any bulk-cooking

involves planning and advance mise en

place, one needs sample refrigerated

space to store the same until it is ready for

cooking. These are available in

requirement. You could have the roll-in

trolley style or the once which have

shelving.

Deep fat fryers are safer in bulk cooking

for deep-frying as they are available from

small table-top models to large ones that

can hold up to 30 liters of oil. It is always

safe to use deep fat fryers rather than

open pots and kadhai while frying large

quantities.

High-pressure steamers are efficient as

they require less cooking time and also

maintain the nutrition of the food

commodities. They are available in

various sizes and one could chose from

them depending on the type of operation

involved.

This is one equipment that is a boon to

every chef. This equipment rubs the

potatoes against a coarse inner lining of

its cylinder, with a continuous jet of water

that washes away all the residual peels

and dirt. About8-10 kg of potatoes can be

Masala grinder

Dough mixer

Other name: planetary

Salamander

Barbeque trolley

peeled in less than a minute by using this

equipment.

The masala grinder can be of two types:

dry and wet. The one shown in the

photograph could be used for any type. It

has stone rollers inside which crush the

masala into a very fine powder. It comes

in very handy for grinding masalas and

pastes when cooking in bulk.

Dough mixers are available in various

sizes and one could choose depending on

the size of operation involved. Some

dough mixer can easily kneed up to 100kg

of flour and even more.

This equipment is mainly use for

gratinating.It has a heating element on the

top surface and the food is kept under it.

The radiated from the hot element helps

in grilling,broiling, or gratinating the food

comodities.

This is a complete unit comprising a grill,

a gas burner, and a small area which is

used as a workstation. It is mostly used

outdoors for banquet function. Since it is

mobile, It is very useful for outdoor

events.

WASH-UP Daily

Dish Washing Machine

Preparation Tables

Switch off. Scrub the inside with a stiff brush. Clear food particles from interior

trays. Wash with hot water in the usual way.

Check the water valves to see they are functioning properly.

Check water pump for possible leaks. Inspect curtain, conveyor-

rs, all working parts.

Report any damage. Wipe exterior.

Wash with soap and water.

Waste Trap

Waste Bin

Floor

Dish/Equipment Racks

Remove rubber waste trap, wash with hot soap and water.

Dry thoroughly and replace.

Check that it is emptied after each meal period.

Brush floor with dry stiff broom. Mop with hot water and

Detergent solution. Clean all corners, behind doors. Under

Table supports and under machine.

Scrub with stiff hand brush: rinse in hot water.

Weekly

Walls

CLEANING FLOORS

The floor of the kitchen/food preparation and working areas should be cleaned at least twice a

day. Particular attention should be given to the floors prior to the close of the kitchen at night, so

that work can begin promptly the next day. Remember to frequently rinse and wash the mop,

change the water frequently.

The manner of cleaning depends on the type of floor but all floors should be swept at least three

times a day and scrubbed and mopped a minimum of twice (using hot water and detergent).

When sweeping the floor, as a rule dust will rise off the floor. Ensure all food items are covered,

before scrubbing the floor all furniture that can be moved should be moved.

CLEANING WORK SURFACES

All work surfaces should be scrubbed with hot water and detergent but remember table legs and

shelving also get dirty. Do not forget to clean these.

CLEANING VENTILATORS

All ventilators and grease filters must be cleaned regularly. Daily cleaning is very important and

inside cleaning of ventilators should be carried out each week.

CLEANING OF REFRIGERATORS AND DEEP FREEZERS

All refrigerators should be cleaned out on a weekly basis with hot soda water (all food items to

be removed) this includes the outside of the refrigerator.

REFRIGERATOR

Remove all food. Switch off current morning and allow deforesting. Scrub out with detergent

solution. Rinse with clean hot water. Mop dry. Restart motor and replace food.

REMEMBER

Neglect in the care and cleaning of the premises and equipment can lead to a risk of food

infection. Kitchen hygiene is of great importance. We all benefit from a clean kitchen.

Employees: it makes you proud of your job and shows the right professional attitude.

The customer: no one wants to eat food prepared in a dirty kitchen and they won‟t get

sick!

The owners, because custom should increase when the public know the kitchen is clean,

and they won‟t get sued!

CLEANING DISH ROOM

Daily

Stacking Shelves Wash shelves. Dry thoroughly

Table Wash and dry thoroughly.

Weekly

Scrub shelves and tables with hot water and

detergent solution.

Walls As previously given.

CLEANING PASTRY ROOM

Pastry Oven Switch off. Brush out oven with a stiff brush. Wipe the

exterior with a damp cloth. Dry well.

Mixing Machine Switch off. Wash all external parts with detergent

Solution: rinse and wipe dry. Clean all mixing blades,

Beaters, etc, and dry thoroughly.

Scales Brush off all flour and food particles from the scales.

Wipe with a damp cloth. Dry thoroughly. Wash in

Detergent solution. Dry well.

Cooling Racks Brush racks with a dry stiff brush.

Flour Bin Brush surplus flour onto floor. Check that the bin-lid is in

place.

Store Cupboard Tidy store cupboard, see that all foodstuffs are in proper

containers and that there are no split bags, etc.

Work Tables Scrub tables with proper solution and dry well.

Sinks Scrub with scouring powder. Clean and deposit a from waste Trap

and remove any dirty or grease from around taps. Clean draining boards

with detergent solution. Mop dry.

Floor Brush floor with dry stiff broom. Mop with hot detergent

solution, cleaning all corners, etc.

Utensils See that all clean utensils are in place.

Weekly

Pastry Oven Switch off. Clean all baked food deposits from the interior

of oven with a metal scraper. Check on gas taps and see

That gas jets are clean.

Mixing Machine Switch off. Remove top; check that there is sufficient grease in

Working parts. Clean with soapy water, rinse, wipe dry.

Walls As previously given

Daily

Refrigerator As stated previously

Walls As stated previously

POT/CONTINER WASH-UP

Daily

Rack Wash racks down with hot detergent solution.

Sink (Galvanized) Clean sink and remove all food particles from bottom.

Weekly

Racks Scrub, rinse and dry.

Walls As previously given.

STILL-ROOM

Daily

Beverage Machine Switch off. Empty coffee and milk containers. Swill out with

hot water and scrub with brush. Clean taps and interior of taps

with brush provided. Wash exterior with soapy sponge. Dry

and polish.

NOTE If not in constant use, leave coffee and milk containers half-

filled with clean water.

Stacking Racks Wipe all bars with wet, clean cloth. Dry,

Storage Racks As previously given.

Tables As previously given.

Bread Slicer Switch off. Brush crumbs away from machine. Wipe exterior

with damp cloth. Dry off.

Toasters Remove power plug from wall socket. Turn toasters upside

down and tap gently to remove crumbs and toast deposits. Wipe

exterior with soapy sponge. Dry thoroughly.

STARTING WORK

Starting the work shift properly is a very important factor in the smooth daily operation

of the kitchen.

At all times, keep in mind the two main factors.

Safety

Security

So when turning on main services, a quick check that all is in order. No accidents during

the night. Perhaps water leaking or electric items faulty. Be vigilant at all times.

When you start the work shift, you need to:

Unlock doors, cupboards

Switch on electricity

Turn on gas/water

Light gas stoves, ovens, salamanders if needed straight needed.

Switch on power-driven machines and equipment if needed

Fill the Bain-Marie and switch on

Stock the kitchen

Arrange tools, utensils and equipment

Requisition and arrange raw materials

Confer on the day‟s work plan

Always be on time to start work

KITCHEN FULES

1. BE IN UNIFORM AND READY TO START WORK ON TIME

2. WASH HANDS BEFORE COMMNECINE WORK.

3. WORK QUICKLY BUT MAINTIAN CONTROL REMEMBERS SAFETY

COMES FIRST.

4. KEEP THE WORK AREA CLEANAND TIDY AT ALL TIMES.

5. STAND UPRIGHT WITH GOOD POSTURE TO AVOID FATIGUE.

6. KEEP CUPBOARDS, DRAWERS TIDY.

7. BE SMART AND CLEAN IN YOUR APPEARANCE.

8. DISCARD WASTE IN BIN AND REMEMEBR TO REPLACE LID.

SKILL UNIT 5

CLEANING OF KITCHEN EQUIPMENTS OBJECTIVE: After completing this unit, you should be able to:

Describe the correct method of cleaning kitchen

equipments.

Explain how to clean kitchen properly.

Describe how the working area is prepared.

Kitchen equipment should be so designed that it can be: 1. Cleaned easily 2. Readily inspected to see that it is clean Failure to maintain equipments and utensils hygienically and in good repair may cause food poisoning. The material used in the construction of equipment must be: 1. hard so that it does not absorb food particles 2. Smooth so as to be easily cleaned 3. resistant to rust 4. resistant to chipping.

HERE ARE SOME POINTS TO BE CONSIDERED WHILE WASHING EQUIPMENTS: NORMAL CLEANING OF MATERIALS:

1. METALS: as a rule all metal equipments should be cleaned immediately after

use.

2. PORTABLE ITEMS: remove food particles and grease. Wash by immersion in

hot detergent water. Thoroughly clean with a hard bristle brush or soak until this

is possible. Rinse in water at 77oc, by immersing in the water in wire racks.

3. ABRASIVES: should only be used in moderation as their constant scratching of

the surface makes it more difficult to wash it the next time

4. MARBLE: scrub with a bristle brush and hot water and then dry.

5. WOOD: scrub with a bristle brush and with hot detergent water and then dry.

6. PLASTIC: wash in reasonably hot water.

7. CHINA, EARTHENWARE: avoid extremes of heat and do not clean with an

abrasive. Wash in hot water and rinse in very hot water.

8. COPPER: remove as much food as possible. Soak; wash in hot detergent water

with the aid of a brush. Clean the outside with a paste made of sand, vinegar and

flour. Wash well rinse and dry.

9. ALUMINIUM: do not wash in water containing soda as the protective film which

prevents corrosion may be damaged. Wash in hot detergent water. Clean with

steel wool or abrasive.

10. TAMMY CLOTHS, MUSLINS AND PIPING BAGS: after use they should be

emptied, food particles scraped out, scrubbed carefully and boiled. they should

be then rinsed and allowed to dry. Certain piping bags made of plastic should be

washed in very hot water and dried. Nylon piping bags should not be boiled.

11. SAWS, CHOPPERS AND MANDOLINS: these items should be cleaned in ht

detergent water, dried and greased slightly.

12. STAINLESS STEEL: is very easy to clean. Soak in hot detergent water. Clean

with a brush, rinse and dry.

SKILL UNIT 6

KNIFE SKILLS

OBJECTIVE: After completing this unit, you should be able to:

Explain and observe the safety rules concerning

knives.

Describe the use of various types of knife.

Name and describe various cuts of vegetables and

fruits

Culinary operations involve a wide variety of manual skills most of which employ the use

of chef‟s knives. Such tasks include chopping, slicing, dicing, boning, filleting, turning,

etc. These tasks dictate the size and design of the various tools known as chef‟s knives.

Knives are usually made of stainless steel. Non-stainless steel knives are still available

but can rust unless looked after properly.

PEELING/PEELERS

These are used for peeling and eyeing potatoes, certain vegetables and fruits. Some

models can be used as apple corers.

PARING KNIVES

These have a short blade and are used normally for hand held cutting, peeling and turning

of items.

FILLETING KNIVES

These are used for filleting flat and round fish, and segmenting fruit. The flexible blade

allows ease of movement, which allows the cook to remove fish fillets cleanly from the

bone without waste.

COOK’S KNIFE

This type of knife is considered as a general purpose knife as they are used for a variety

of tasks, which includes slicing, chopping and dicing food items. The broad heel and

sharp pointed blade makes the use of this knife easy.

CHOPPING KNIVES (LARGE AND EXTRA HEAVY)

This type of knife looks like the Cook‟s knife in shape but it has a thicker blade.

CARVING KNIVES

There are two main shapes. The first is the French carving knife which looks like a long

version of a filleting knife. The second type of which there are two sorts are long thin

bladed knives. The first sort has a straight blade; the second has a serrated blade. All

three types are used for carving meat, chicken and game. The flexible blade makes it

easy of the chef to carve thinly, evenly and economically.

BONING KNIVES

These knives are used to remove bones from meat, poultry and game. The blade is firm,

with a sharp point, it is designed to be easy to use when boning as well as safe. When

using this knife it should be held like a dagger with your thumb covering the rounded end

of the handle. This along with the safety design (guard) prevents your hand running or

slipping down the blade.

PALETTE KNIVES

A straight handled and a flat flexible blade with no sharp edges. The width of the blade

may vary. They are used for shaping foods and lifting and turning foods during cooking.

SAFETY RULES

Always observe the rules of safety for the benefit of yourself and others.

Hold the knife point downward,

when carrying knives around the

kitchen.

Place knives flat on tables.

Do not let knives hang over the

edge of the table.

When using a knife keep your mind

and eye on the job.

Use the right knife for the right job.

Always keep knives sharp.

After use always clean the knife and

put it away.

Always keep the handle of the knife clean

and free from grease.

VEGETABLES CUTS

Brunoise

1 mm/ 1/16 inch cubes approximatelely

Macedoine

5 mm/ ¼ inch cubes approximately

Julienne

Very thin strips:

1 mm/ 1/16 inch thick

Jardiniere

Stick shapes:

2 * 2 * 15 mm/ 1/8 *

1/8 * ¾ inch

Paysanne

Triangle: 10 mm/ ½ inch sides

Squares: 10 mm/ ½ inch sides

Circles: 10 mm/ ½ inch diameter

CARE OF KNIVES

Knives must be handles with respect, used correctly and taken care of, so that a professional

performance can be achieved. Blunt knives are likely to be the cause of accidents, since more

pressure has to be applied than when using a sharp knife. Sharp knives enable the work to be

completed more quickly and using less energy. Sharpening will normally be done using steel.

CHOPPING BOARDS / CUTTING PADS

When using knives to do any kind of food preparation always use a chopping board or

cutting pad. This prevents your knife from getting blunt.

Chopping boards used to be made out of wood. Now they are often made from a strong

plastic. These may be color coded, for different types of food tem – such as red for meats,

blue for fish and green for vegetables.

Clean chopping boards avoid cross-contamination of bacteria, causing food poisoning to

guests.

Wooden chopping boards should be avoided and changed for plastic cutting pads

wherever possible.

WASHING AND BLANCHING FOOD

SOAKING FOOD ITMES

There are some food items that need to be soaked. For example:

To reconstitute them (such as dried pea)

To extract excess blood content (such as liver)

The soaking of food items is done in clean cold water, when reconstituting them. The

water is absorbed so as to soften the item prior to cooking

When soaking meat/fish this is to extract excess blood. Again this is done in clean and

water so that the excess blood will not spoil the finished dish.

WASHING

Washing is done in the case of vegetables to remove any dirt and germs prior to peeling.

It must be remembered that vegetable / potatoes must be washed again after peeling in

case and dirt / germs have been transferred.

Fish must also be washed both inside and outside to remove any remaining scales, and to

wash away any blood.

The inside of chicken carcasses should also be washed out to remove blood.

It is advisable that separate sinks are used for each food risk type.

SKILL UNIT 7

OBJECTIVES: After completing this unit, you should be able to:

describe the way to soak food items

explain washing and disinfecting food items

explain the methods of blanching

DISINFECTING

The most common use of disinfectant on food items is for Salad preparation. For

example, items such as lettuce, tomatoes, cucumbers which are not cooked. Germs and

bacteria are still present if not washed and disinfected properly. The disinfectant used

mostly for this is “Milton” as only a very small quantity in needed to kill all germs and

bacteria, and it leaves no after taste if the food items are washed off correctly.

BLANCHING

This is done when food items are part cooked prior to service, so that during service time

these food items need only be reheated/ finished. Items that are blanched include:

spinach-chips/French fries-lamb for stews-beef bones.

Some food items are blanched to remove any impurities prior to fully cooking the item

e.g. meat for white stew, bones for white stock.

RINSING

Rinsing is done normally after your have blanched a food item, e.g. Beef bones. These

are blanched and then the boiling water is poured off. The bones are then rinsed under

cold running water prior to being used for beef stock

VEGETABLE AND SPICES

Some common spices

Cilantro Fresh leaves Delicate texture, Herbaceous aroma & Flavor. Leaves resemble flat parsley.

Cinnamon Stick or Ground Aromatic bark of cinnamon or cassia tree.

Clove Whole or ground Pungent & Sweet flavor.

Coriander Whole or Ground Round, Light brown, hollow seed, slightly sweet, musty flavor.

Cumin Seed Whole or Ground Small red resembling caraway but lighter in color.

Curry Powder Ground or Blend A mixture of 16-20 spices incl. turmeric, cumin, coriander, ginger, clove, cinnamon, black pepper, red pepper, etc.

Cardamom Whole pod, ground seed

Tiny brown seeds inside white or green pod; sweet & aromatic; expensive

Cayenne (red pepper)

Ground Ground form of hot red pepper, looks like paprika, but is extremely hot

Celery seeds Whole, Ground Tiny brown seeds with strong celery flavor

Chervil Crushed leaves Heb with mild flavor of parsley & tarragon.

Chili powder Ground blend Blend of spices including cumin, chili pepper, oregano, garlic

Chive Fresh, Dried, Frozen Grasslike herb with onion flavor

Allspice Whole, Ground Small brown berry, flavor resembles blend of cinnamon, clove & nutmeg

Anise Seed Whole, Ground Small seed, licorice flavor

Basil Crushed leaves Aromatic leaf, member of mint family

Bay Leaf Whole Stiff. Dark green, oblong leaves; pungent aroma

Caraway Seeds Whole Dark brown, curved seeds; familiar rye bread seasoning

Paprika Ground Ground form of a dried, sweet red pepper

Parsley FRESH: whole sprigs, in bunches DRIED: in flakes.

Dark-green curly or flat leaves with delicate, sweet flavor.

Pepper- Black & White

Whole, Ground fine, medium or coarse.

Small black or creamy white, hard berry. Pungent flavor or aroma.

Poppy seed Whole Tiny Blue-Black seeds with faint but distinctive flavor

Rosemary Whole Light green leaves resembling pine needles.

Saffron Whole (Thread) Red stigma of saffron crocus. Very expensive

Marjoram Crushed Leaves Gray green herb with pleasant aroma & slightly minty flavor. Similar to oregano but much milder

Mint Leaves Aromatic herb with familiar cool flavor; two varieties: Spearmint & peppermint.

Mustard seeds Whole, Ground Very pungent seed in two varieties: white or yellow & brown- brown is stronger.

Nutmeg Whole, Ground Sweet, Aromatic kernel of nutmeg fruit.

Oregano Leaves, Ground Pungent herb, known as “PIZZA HERB”

Some common vegetable‟s

English Name Indian / Hindi Name

Ash Gourd Petha

Aubergines Baingan

Banana (raw) Kela

Beetroot Chukander

Bitter Gourd Karela

Bottle Gourd Lauki

Brinjal Baingan

Broad Beans Papdi / Vaal

Cabbage Pattagobi

Capsicum Simla Mirch

Carrot Gajar

Cauliflower Phoolgobi

Chilli (green) Harimirch

Chilli (dry red) Sukhi Lalmirch

Cluster Beans Gavar

Coconut Nariyal

Colocasia leaves Patrel / Patra

Colocasia roots Arbi

Coriander leaves Hara Dhania

Corn Makai

Cucumber Kheera / Kakdi

Curry leaves Kadi patta

Dill Suva bhaji / Soye

Drumstick Shingh phali

Eggplant Baingan

French Beans Fansi

Fenugreek leaves Methi patta

Garlic Lahsun

Gherkins Thendli

Ginger Adrak

Gooseberry Amla

Green Bell Pepper Simla Mirch

Green Mustard Sarson ka saag

Green Peas Matar

Green Onion Hara Pyaz

Jackfruit (raw) Kathal

Knolkol Gathgobi

Lady Finger Bhindi

Lemon Nimbu

Lettuce leaves Salad patta

Lotus Stem Kamal Kakdi

Maize Bhutta

Mango (raw) Kaccha Aam / Keri

Mint Pudina

Mushroom Khumb / Guchhi

Okra Bhindi

Onion Pyaz

Plantain (raw) Kela

Plantain flower Kele ka phool

Plantain pith Kele ka guda

Potato Aloo / Batata

Pumpkin Kaddu

Purple Yam Surti Kand

Radish Mooli

Ridge Gourd Tori / Thurai

Snake Gourd Chichinda / Padval

Spinach Palak

Sweet Potato Shakarkand / Ratalu

Tomato Tamatar

GARBAGE TREATMENT

Solid Waste

Garbage or swill is the waste matter resulting from the preparation cook and

consumption of food. Waste matter from preparation will include vegetable

and fruit peels and trimmings, rotten food stuffs, spoilt can food, etc/

cooking wastes/include peels. Skin and bones, charn prepartions and spoilt

food. Sometimes food is wasted after it is serve plate waste also accounts for

a large portion garbage.

Refuse refers to any waste material, either non food or swill. Non food waste

from the kitchen includes all cans, bottles, paperbags, polythene items,

papernapkins and straws toothpicks, etc.also contribute significantly to the

overall solid waste matter.

If waste is allowed to accumulate it is dangerous to health. This is because of

the following reasons:

(1) organic portions of solid waste ferments and gives off foul odours.

(2) Piled up waste favours the breeding of insects and rodents,

especially flies.

(3) Pathogens present in waste may be conveyed to humans through pests

and dust.

(4) It may pollute the water supply.

(5) There is a risk of air pollution in case of accidental or spontaneous

combustion of rotting refuse because of the production of gas.

(6) Hogs, cattle and dogs feed on garbage and spread it still further.

(7) Heaps of refuse lying around is an unattractive sight.

Collection Refuse should always be collected from the place where it is produced,i.e. near pre-

preparation tables, meat blocks, kitchen sinks, dishwashing area, pantry table etc.

Storage of garbage

Garbage should be tilled in bins should be kept in the coolest place. care should

be taken to ensure easy cleaning and absence of pests. The garbage storage area

should be large enough for the amount of garbage that will accumulate.

The garbage bin

The garbage bin should have the following characteristics:

(1) it should be made of metal, preferably galvanized.

(2) Stoutly constructed and durable

(3) Painted or treated with bitumen to prevent rusting.

(4) Unrigged.

(5) Covered with tightly fitting lids, preferably with a clip to prevent the lid

from blowing off.

(6) Leak proof

(7) Easy to clean

(8) Pest proof

The bins should be placed on cemented platforms approximately 35 cm (14

inches ) to 45cm (18 inches) above the ground and 23 cm (9 inches ) away from

the wall. this will prevent legged pests from reaching the bin.

The top of the platform should be slatted to avoid accumulation of moisture

around the base of the bin. The bins should not be exposed to the sun or rain.

Cleaning the Bins

After the bins are emptied they,should ideally be rinsed with warm and

scrubbed with a long handed brush using soap and disinfectant. The floors of

the disposal area should be clean and free from any spare refuse.

Kitchen waste and plate scraping should be collected in closed container or a

stronger polythene bag or disposable cartons.To check pilferage transparent

bags may be used.

After the bag is full, it should be tied up.

These can be directly emptied into or placed in the main bins at regular

intervals.This waste should never be carried through the dining areas.The

containers should always be covered and cleaned thoroughly as soon as they are

empty.

Methods of Disposal

Before selecting a method for proper disposal of wastes, it is necessary to

understand the value of the waste matter which is to disposed off and the

nuisance it is likely to cause if improperly disposed.

S.NO. Methods of

disposal

Types of

Waste

Precautions

1. Land

filling(dumping

and controlled

dumping)

All types of solid waste Select low lying site at least 45m away

from habitation, start filling at one end

garbage should be properly compacted

and covered with earth

2. Burial Dry garbage, wet garbage,dead pests Dig deep trenches,cover garbage with

soil,deposit garbage daily.

3. Incineration Dry garbage,dry leaves soiled cotton,

dirty rags,outdated pesticides

Burn away from building

4. Composting Garbage, toilet waste or sludge,dry

plant matter.

Area should be located away from

habitation; use composite manure in

fields.

5. Mechanically

disposing

(pulpers,compacters)

Soft food waste, dry bulky waste,i.e.

cartoons,cans

Food residue which remains in the pulper

should be disposed off with garbage;store

dry and wet wastes separately

6. Vermiculture Food waste,sewage Crush or shred food waste and spread it

in layers

7. Biogas Toilet waste, agriculture waste,dung Amount of water used should be

controlled

8. Recycling Paper,cardboard

cartoons,plastic,polythene,glass,metal,

waste food

Store each type separately;do not mix

with wet garbage;process waste food

adequately to kill pathogens

9. Sewers and

drainpipes

Wastewater,sewage.crushed soft food

waste

Drains should not get blocked; drains

should have a grease trap;sewers should

have no leakage

10. Soakpits Wastewater from kitchen,bathroom

and wash up area

The container which receives the

wastewater should be cleaned fortnightly

11. Exhaust fans and

ventilator hoods

Strong fumes,smoke,food odour and

grease

Exhaust fumes discharge into the air

should not cause a nuisance;filter on

hoods should be cleaned regularly

The methods of disposing garbage may be broadly classified as follows:

Land filling Dumping: Refuse is dumped in low lying land or in land

depressions like pits and hollows for reclaiming low lying land.This is the

easiest method of disposing dry refuse.Bacterial action reduces the volume of

the refuse and gradually converts it to humus. This method however, has the

following disadvantages:

1. Loose refuse may be dispersed by wind

2. garbage is exposed to files and rodents

3. it is unsightly in appearance and produces an unpleasant

4. surface water as well as ground water may get polluted

Controlled dumping: if dumping is done during the season and under

proper supervision,it is called controlled dumping. It is used to fill land

depressions, disused quarries and empty pits. The land selected should

be outside town limits, at least 45 m (150 feet) away from the nearest

habitation. The work of filling up should start at one end of depression.

Refuse is dumped,adequately compacted and covered with earth at the

error of the day or after a maximum period of 72 hours.The refuse is

deposited uniform layer up to 1.8 m (6 feet) in eight. Each layer is

sealed with mud cover of at least 23 cm (9 inches) m thickness.

Dumping is done till the level reaches 60 cm (2feet) above ground level

to allow for subsequent settlement. This made soil should be used for

cultivation for 10 years another only then used as residential land.

Burial: A trench is prepared to collect the garbage.At the end of the day

the refuse is covered with 20 to 30 cm of earth. Alternate layers of

refuse no earth are formed. When the trench is filled up till it is only 40

cm deep, it is filled with each and sealed. A new trench is then dug.

Composting: This is a method of combined disposal of refuse and

sludge. Sludge is the solid precipitate in the sewage tank, which settles

at the bottom.

Incineration: it is a hygienic method involving burning of refuse and

converting it into harmless waste. It is burned in especially constructed

incinerator. The incinerator should be maintained in perfect working

condition.

Disadvantages

1. If refuse does not burn properly, too much offensive smoke is

produced which in turn, pollutes the air.

2. Organic nitrogen, which could have been returned to the soil is

converted into inorganic nitrogen and is returned to the atmosphere.

3. This method cannot be used during the rainy season or if the refuse

is wet.

4. Although incineration is ideal from the sanitary point of view. It is

costly compared to other methods and the fuel and fertilizer value of

the waste is lost.

Simpler forms which can be easily assimilated by plants: The burring

action of the worm tills the soil ten times deeper then the traditional

plough.

The worm feeds on garbage and excretes it as manure, known as

vermicastings, which is a highly enriched kind of bio fertilizer and

contains hundreds of tiny earthworm cocoons to continue the process. It

restores fertility to degraded soils and wastelands.

Biogas Generation: Human excreta, animal droppings and plant and

agricultural wastes can be processed in a biogas or gobar gas plant to

produce fuel gas and rich manure. The plant consists of a circular tank

shaped like a well. The tank is divided into two sections by a partition

wall. It is covered on top by a cylindrical dome for the collection of gas.

The two main products formed by anaerobic digestion are .

1. Fuel gas which is approximately 55 percent methane 45percent carbon

dioxide.

2. Manure, which is rich nitrogen and humes. the gas produced can be used

for cooking, lighting and running engines. Many companies are working

towards large scare production of biogas and manure from refuse collected

by municipal corporations.

Recycling: Recycling is the reprocessing of waste products so that they can be

re-used.

Recycling food waste one way of utilizing the energy from waste food is by

using it as feed for pigs and poultry.

Recycling non-biodegradable waste all kinds of glass,plastic,polythene, paper

and metal can be recycled.

The use of recycled plastic is,however, not permitted in the food industry.

One volume of refuse is reduced to one-fourth its original weight. The residue

is a mass of hard material called clinkers and is used for road making.The cost

of transporting refuse is minimized. This is one of the best methods of garbage

disposal.

Mechanical Disposers: Mechanical disposers include pulpers or disintegrators

and mechanical compactors.

Pulpers or disintegrators: The latest way of disposing kitchen waste as soon

as it is produced is, through an automatic garbage disposal machine.

These machines are filled under the existing sink or may be purchased as a self-

contained unit. The pulper or disintegrator grinds food waste into tiny particles,

which is then flushed with water.

This machine is useful because it helps in preventing accumulation of soft, wet

garbage, which would otherwise decay very quickly.

Mechanical compacting dry bulky wastes, which occupy a large volume of

space in the garbage bin such as cartons and cans, could be reduced in volume

before disposal of garbage can be reduced to one-fifth its original

Volume.

Disposal of Biodegradable wastes

Bacteria act on organic matter and decompose it either aerobically or

anaerobically.

In aerobic decomposition complete combustion takes place and is accompanied

with the production of methane gas.

Vermiculture: This is achieved with the help of the earthworm pheretima

oblongata. Aerobic bacteria multiply in the gut of the earthworm and

decompose waste like sugars, starch, cellulose and protein into humus.

KNOWLEDGE UNIT 8

HANDLING COMPLAINTS

Visitors to your country and guests in your establishment have high expectations for their stay.

You can either make visitors‟ dreams come tube or turn their dreams into nightmares! You need

to be good at your job if you are to help their dreams come true.

Think about it. You will realize that many visitors have been looking forward to their trip for a

long time. Holidaymakers start planning their next holiday about six months before they actually

travel. This means that there is plenty of time for them to start dreaming of what the holiday will

be like. Business travelers also expect a quality service with high standards. All travelers expect

service that is equal to, and often better than, the service and comforts they have at home.

So, by the time visitors reach you they have formed clear ideas of what standards, pleasures and

services they want. If you and your colleagues can‟t satisfy them, guests will be unhappy, but if

you can give better good and service than guests expect, you will have gone far beyond their

hopes.

Remember, too, that many of your guests will have traveled a lot. They will judge your service

against their experiences of other hotels. You must make their time with you worth

remembering-because of the high quality food and service you gave them!

Trying to make every guest‟s stay a happy one is not only done to make people happy. By giving

first class food and service you can help to make sure you will have a job in the future. Happy

guests will want to return; happy guests tell their friends. In this way caring for customers can

help keep you in a job.

Remember that any guest who has just checked in is in a strange environment. They won‟t know

their way around.

Caring for your customers and offering them a good quality service is all about putting people

first. The reason for serving hot tea, making fresh bread, creating sauces and making food look

OBJECTIVES: After completing this unit, you should be able to:

Understand what good service means in your job

Understand why it is important to provide good service all

the time and to all your guests.

Know what makes up a good quality of service

Understand how to develop a caring, consistent quality

approach to service

attractive is to give your visitor the best possible service. It is often easier to focus on the task of

baking and cooking, and remembering to do everything the way you were taught than it is to

remember why you are doing it- and that is to give the guest the best possible experience.

YOU DON’T NEED A PERFECT PRODUCT; YOU DO NEED A PERFECT

SERVICE

Don‟t confuse the idea of offering a perfect service with the idea of having the perfect product. It

is possible to deliver a really good service to visitors in ahotel or guest house that has no star

rating! It is also possible to deliver a poor quality service in a five star hotel!

The secret lies in you working to the highest possible standards. You are the main element in the

delivery of quality.

To offer high quality to every guest means that you must keep your standards high all the time.

You need to take as much care at the end of a long shift as you do at the start of a new one, even

if you are feeling tire. You must take as much care in producing the last omelette of the day as

you did with the first one.

To offer high quality to every guest means you must develop routines, good habits and systems

and then make them work every time.

Develop routines for tasks that have to be done again and again so that completing them becomes

a habit and nothing gets left out.

This frees your time to concentrate on the extras that lift a good, consistent service to a high

quality one.

AND WHEN THINGS GO WRONG…..

Even when thing go wrong you can still offer your guests quality food and service by sorting out

the problem quickly. In fact, you can turn the mistake into an opportunity to show guest that you

are willing to go the extra mile!

GOING THE EXTRA MILE

The key factor in giving good service is the caring way that service is delivered.

The idea of going that extra mile is really what good customer care is about.

In your job you will have been shown a whole series of tasks to do and been encouraged to do

them well each and every time. When you know that you manager will be checking up on your

work you can easily start to focus on doing the job right just to please your manager, and forget

that the reason for doing the job is to look after your guests. To give them the best possible

standard of care and service is the reason for doing all the different tasks that are part of

your job.

It‟s worth asking yourself occasionally “Why am I doing this?” if your answer puts the guest first

you have understood correctly. But if your answer says, “Because my manager said that‟s what

to do” you are not thinking of the customer, and are likely to be doing the minimum to scrape by.

So, “giving the extra mile” means thinking of the customer’s reaction to your work, and

trying to look after their comfort and satisfaction.

With experience you will learn what guests expect from their stay with you. You will start to

notice patterns in the type of requests they make. The secret in making the extra effort is

anticipating the request before it comes, being prepared to deal with it, and even perhaps

offering it before it is asked for.

Guests want and expect new experiences. These could be a new climate, new scenery, new foods,

taking part in unusual experiences, living in a new culture, or seeing a new way of life. But they

still expect a degree of comfort that comes from being in a familiar environment. They want

hotels to supply food they are familiar with.

IT IS IMPORTANT TO RECONGNISE THESE DIFFERENT NEEDS AND BE

READY TO LOOK AFTER THEM.

The patterns of requests may be linked to other characteristics such as age or the purpose of the

trip (holidaymakers are very different from business and conference travelers). Business and

conference travelers want efficient professional service to act as a backup to their activities. For

them, speed is always important. Holiday guests are more likely to want to spent time enjoying

their meals, and will want prompt service without being rushed or having to wait long times

between courses.

Individual clients too will have their own likes and habits that you can identify and work around.

Noticing personal preferences and providing for them certainly will make your individual clients

feel special.

Knowing you have given guests the best possible service should give you a sense of pride in your

work and in yourself. You will know you have been caring for your customers! If you can

achieve that sense of pride, your job satisfaction will be high. You will fell pride in yourself. And

that is what it‟s all about!

KEY PHRASES:

Guest‟s high expectations are met by giving a quality service

Put guests, not the tasks first

High standards need to be repeated all the time

Develop routines and systems

Turn problems into caring opportunities

Adding extra care is putting people first

Look for patterns in guests‟ requests and offer them before being asked.

BASIC FIRST AID

OBJECTIVES: After completing this unit, you should be able to:

List the aims of first aid and the priorities of

treatment for a minor injury or accident

Recognize the basic techniques that may be used to

preserve life, prevent injuries from worsening, and

promote initial recovery.

ACTIVITIES/INFORMATION

It is important to note at the commencement of this unit, that as a basic entrant into the industry,

the level o knowledge and application of specialist first aid skills will need only to be limited.

This knowledge unit sets out to increase your awareness of basic first aid techniques and

responsibilities to help you in your role as a member of staff.

THE EMPASIS FOR YOU WILL BE TO ASSESS THE EMERGENCY OR

ACCIDENT SITUATION AND TO SEEK HELP IMMEDIATELY.

FIRST AID- YOUR PART

At any accident or sudden injury situation you must be aware of the four key steps to

follow:

1. ASSESS THE SITUTATION

Appear calm in front of colleagues or guests.

Take charge-do not panic-stay “cool”.

Ensure safety- if the situation is dangerous to the casualty or yourself be

careful.

Get help immediately-if you cannot leave the casualty, get another person

to call for assistance and also to help you, i.e to clear the area; or control

traffic, etc.

2. DIAGNOSE THE SITUATION

Listen to the casualty and others to find out what happened.

Smell-can you detect burn9ing; gas; or alcohol.

Look- is there any sign of blood or vomit, does the casualty wear any

warning bracelet or locket; do they have containers or packets of drugs

or medicines; are a ny unusual showing (blood, awkward limbs,

swelling, bruising, or sweating).

3. TREAT THE SITUATION (If possible) WHILE AWAITING QUALIFIED

SPECIALIST ASSISTANCE:

Calm the causality, protect them from cold and damp, handle gently whilst making

Them comfortable.

The urgent Treatment, i.e. easing problems of breathing; heart or severer

Bleeding difficulties; and important Treatments of dressing wounds and

Supporting injured bones may be attempted only qualified first aiders.

4. THE MEDICAL SITUATION

As early as possible after the accident/injury arrangements must be made to move

the casualty to a doctor/nurse or to hospital. Any important facts or details about

the causality or circumstances of the accident must be given to the ambulance

person; medic or doctor.

As soon as possible after the incident, a report giving details of the accident/

injury must be made to the supervisor/ manager.

BASIC TREATMENT OF WOUNDS, MINOR BURNS, SCALDS AND OTHER MINOR

INJURIES:

The following guidelines are for the basic treatment of minor injuries:

WOUNDS - pressing directly on a wound flattens

The blood vessels and stems the flow

of blood.

- pressure needs to be applied for 5 -15

Minutes to allow blood to clot.

- ensure no foreign bodies are present

i.e. bone, glass, dirt etc before pressing.

- press on the wound with a clean dressing,

i.e towel (NOT cotton wool).

- raise 5/10 minutes, apply a bandage or

Plaster depending upon size o wound.

- arrange for medical attention as soon

as possible if necessary.

BURNS: There are various types of burns:

DRY

From: flame, hot electrical equipment.

COLD

From: ice:

SCALD

From: wet heat (steam or fat)

CHEMICAL

From: acid:

ELECTRICAL

From: electrical current:

RADIATION

From: sun

MINOR BURNS AND SCALDS:

Do’s

- Reassure the casualty.

- Immerse area of burn in

Clean cold running water

For at least 10 minutes. (If

There is no water available

Use milk/lemonade).

- remove any rings, clothing

(Unless stuck) before area

Swells.

- cover burn with a clean

Dressing or cling film/clean

Plastic bag.

- If in doubt seek medical

Assistance.

Do not’s

- Use creams, fat or lotion.

- Use adhesive dressings or plasters.

- Burst blisters or remove loose

Skin.

ELECTRICAL INJURY:

SIGNS AND SYMPTOMS:

- Casualty may not be

Breathing; and the heart May have stopped.

- Possible burns and shock.

NEVER TOUCH CASUALTY WITH BARE HANDS.

SWITCH OFF THE POWER AT MAINS IF POSSIBLE.

Treatment: ONLY BY QUALIFIED FIRST AIDER!

- Commence mouth-to mount and/or chest compression.

- Arrange for removal to hospital.

- Treat any burns.

CHEST COMPRESSION:

THIS DOES THE WORK OF THE HEART WHEN IT HAS STOPPED

AND YOUR HANDS MUST BE DIRECTLY ABOVE THE HEART

WHEN PRESSIHG DOWN.

1. Kneed to side of casualty at the ribs.

2. Place one hand on top of other, over the heart {in centered of breastbone}.

3press 2” approximately every second.

4. Continue until medical help arrives.

CHOKING 1. Act quickly speed is essential. (if casualty can Spean, cough or breathe they

are not choking. If not:

2. Give FOUR quick back blows with the heel of your hand. Deliver these sharp

blows rapidly and forcefully between the shoulder blades, while supporting the

chest of the casualty with the other hand on the breastbone.

3. If unsuccessful give four upward abdominal thrusts, stand behind casualty and

wrap your arms around their waist. Grasp one fist with your other hand and

place the thumb side of your wrist in the mid-line between waist and rib cage.

Press fist into abdomen with four quick upward and inward thrusts. Do not

Use this procedure for pregnant women or overweight casualties. If necessary

repeat sequence. Send for medical help if required.

FAINTING:

If casualty feels faint, sit them down and help them to learn forward with head

between the knees, taking deep breaths. If unconscious but breathing normally, lay them

down with legs raised. Loosen any tight clothing at neck, chest and waist. Reassure

casualty as they recover, raise to sitting position. Do not: give casualty anything by

mouth until fully conscious, and then only sips of water.

NO ALCOHOL.

STINGS AND BITES:

Keep the casualty calm.

If the sting is still in the skin, remove it with a pair of tweezers.

Avoid squeezing the sac at the top of the sting as this will force more

poison into the casualty.

If they develop an allergic reaction SEEK MEDICAL HELP.

Snake bites:

Reassure the casualty.

Clean the area around the puncture.

Place a sterile dressing around the puncture marks.

If on hand or upper limb, immobilize the limb with a sling.

If on lower limb, tie both legs together.

Carry the casualty to a car, or wait for an ambulance/doctor to arrive.

Scorpion bites:

Treat as for snake bite.

Immobilize the affected limb.

SEEK IMMEDIATE MEDICAL AID.

FRACTUES AND SPRAINS: SEEK MEDICAL HELP

SHOCK:

1. If casualty‟s breathing or heart has stopped start chest compression.

2. If breathing becomes difficult or vomiting seems likely, place casualty in recovery

position.

3. Check breathing and pulse every 10 minutes.

4. Search for and if possible treat cause of shock (burn/ bleeding/ fracture).

5. Reassure if casualty conscious, lie them down, keep warm.

Do not:

1. Give casualty a hot water bottle.

2. Move them unnecessarily.

3. Give casualty anything to eat or drink.

4. Allow the casualty to smoke.

EGGS Eggs should be well understood by a cook because they are used in large quantities

in the bakeshop and are more expensive than many of the other high-volume

ingredients, such as flour and sugar. For example, half or more of the ingredient

cost of the average cake batter is for the eggs.

COMPOSITION A whole egg consists primarily of a yolk, a white, and a shell. In addition, it

contains a membrane that lines the shell and forms an air Cell at the large end, and

two white strands called chalazae that hold the yolk centered.

• The yolk is high in both fat and protein, and it contains iron and several vitamins.

Its color ranges from light to dark yellow, depending on the diet of the chicken.

• The white is primarily albumin protein, which is clear and soluble when raw but

white and firm when coagulated .The white also contains sulfur.

• The shell is not the perfect package, in spite of what you may have heard. It is not

only fragile but also porous ,allowing odors and flavors to be absorbed by the egg

and allowing the egg to lose moisture even if unbroken. The table below lists the

water, protein, and fat content of whole eggs, whites, and yolks.

Average Composition of GRADES AND QUALITY Grades In the United States, eggs are graded for quality by the USDA .There are three

Grades : AA,A, and B. The best grade (AA) has a firm white and yolk that stand

up high when broken onto a flat surface and do not spread over a large area. As

eggs age, they become thinner and are graded lower .The figure on page 48

shows the differences among grades AA, A, and B.

In Canada, there are four egg grades A, B, C, and Canada Nest Run.

As a baker, you will not be concerned so much with the firmness of yolks

and whites. Rather, you will want eggs that are clean and fresh-tasting, free of

bad odors and tastes caused by spoilage or absorption of foreign odors. One

Bad-smelling egg can ruin an entire batch of cakes.

Maintaining Quality Proper storage is essential for maintaining quality. Eggs keep for weeks if held

at 36F (2C) but lose quality quickly if held at room temperature. In fact, they

can lose a full grade in one day at warm bakeshop temperatures .There‟s no

point in paying for Grade AA eggs if they are Grade B by the time you use them.

Store eggs away from other foods that might pass on undesirable flavors or odors.

Size Eggs are also graded by size.The table below gives the minimum weight per

dozen (including shell) of each size category. Note that each size differs from

the next by 3 oz per dozen. European eggs are also graded by size, with size 1

being the largest (70 g each, or about 2.5 oz) and 7 being the smallest

(45 g each, or about 1.6 oz).This weight includes the shell.

Large eggs are the standard size used in baking and in food service.Shelled

large whole eggs, yolks, and whites have the following approximate weights.

Egg Size Classifications SANITATION In recent years ,cases of salmonella food poisoning have been caused by raw or

undercooked eggs. As a result ,cooks have been made more aware of sanitation

concerns with respect to eggs. Pasteurized egg products are used in more

operations.

FUNCTIONS Eggs perform the following functions in baking:

1. Structure Like gluten protein, egg protein coagulates to give structure

to baked products. This is especially important in high-ratio cakes, in

which the high content of sugar and fat weakens the gluten.

If used in large quantities, eggs make baked products more tough or

chewy unless balanced by fat and sugar, which are tenderizers.

2. Emulsifying of fats and liquids Egg yolks contain natural emulsifiers

that help produce smooth batters.This action contributes to volume and

to texture.

3. Leavening Beaten eggs incorporate air in tiny cells or bubbles. In a

batter, this trapped air expands when heated and aids in leavening.

4. Shortening action The fat in egg yolks acts as a shortening.This is an

important function in products that are low in other fats.

5. Moisture Eggs are mostly water.This moisture

must be calculated as part of the total liquid in a formula. If yolks are

substituted for whole eggs, for example, or if dried eggs are used, adjust

the liquid in the formula to allow for the different moisture content of

these products.

6. Flavor

7. Nutritional value

8. Color Yolks impart a yellow colour to doughs and batters. Also, eggs

brown easily and contribute to crust color. Egg Dishes

Breakfast EGG preparations

BOILED EGG Dish Name Boiled Egg

Qty Unit Description

4-8 No. Eggs

Method:-

1. Place the egg in cold water

2. Bring to boil and simmer for 3-4 mintues

3. Remove from water and serve in an egg cup.

Note :-

While eggs are always served in shell. Hard boil egg cook for 8- 10 mintues and

are called ouefs turs.

FRIEd EGG Dish

Name Fried Egg

Qty Unit Description

4 No. Eggs

40 Gms/ml Oil/ Butter

Method:-

1. Heat Fat into a Pan

2. Break egg directly in the pan

3. Cook Gently on a low flame until lightly set. Remove carefully from the

pan and serve on a flat dish

Note :-

It is commonly known as “Sunny Side Up” or “Single fried egg.” For Double

Fried Egg Flip the Sunny Side Down And cook For 2 more mins.

OMLETTES Dish Name Omlettes

Qty Unit Description

2 No. Eggs

50 gm Butter\Oil

Salt and Pepper

Method:-

1. Break egg into a bowl.

2. Beat well , until the Yolk and White are properly mixed.

3. Heat omlette pan with fat and add egg , quickly moving the mixture until lightly set

and remove from heat.

4. Half fold the mixture over at right angle to handle

5. Bring Omlette to edge of the pan tilt the pan completely so that the omlette is in the

canter of the plate

Note:-

Variations can be made by adding chopped Mushrooms, Cheese ( by stuffing), and chopped

onions & tomatoes

SCRAMBLED EGG Dish Name Scrambled Egg

Qty Unit Description

8 No. Eggs

20 ml. Milk

Salt

0 Gm 50

Method:-

1. Break egg in a bowl , lightly season with salt and pepper, mix well with a Milk

2. Melt 25 gm of butter in a thick bottom pan . add to egg and cook over a double

boiler, stirring continuously until eggs are set.

3. Remove from heat correct seasoning mix it remaining 25gms. Of butter.

4. Serve in Individual egg dishes.

Snacks SAMOSA

Qty Unit Description

0.5 KG Flour

0.2 KG Potato

0.12 LT Oil

0.02 KG Salt

0.002 KG Jeera powder

0.04 KG Fresh coriander

0.001 KG Amchoor powder

0.05 KG Peanut

0.01 KG Chilli green

0.015 KG Red chilli powder

0.005 KG Turmeric

0.002 KG Ajwain

LT Oil for frying Broil the peanuts and keep them aside.

Boil and peel the potatoes and mash them gently with hand.

Finely chop the green chillies and green coriander.

Make dough using flour, water, oil and ajwain.

Heat oil and sauté the potatoes along with peanut, jeera powder, amchoor powder. Check

the seasoning and finish with fresh coriander leaves.

Make small roundels of 20 gm each from the dough, flatten them with a rolling pin to a 4

inch diameter and cut them in the shape of a crescent moon.

Now fold these crescent shaped pieces of dough to make cones. Then put the filling in

them and close them from all the sides.

Heat the oil and deep fry cones these until light golden brown and crisp.

PAKORA

Qty Unit Description

0.5 KG Flour

0.05 KG Ginger and garlic paste

0.01 KG Red chilli powder

0.005 KG Salt

0.005 KG Carom seeds

0.2 LT Water

0.5 KG Vegetable/commodity required for pakora

0.05 KG Chat masala

LT Oil for frying

Method:-

Combine all the ingredients to make a smooth and thick batter of pouring consistency.

Dip the commodity (say sliced potatoes) into the batter and deep fry until crisp.

Sprinkle the pakodas with chaat masala and serve hot.

IDLI Qty Unit Description

4 KG Parboiled rice

0.5 KG Cooked steamed rice

1.5 KG Urad dal

1.5 LT Chilled water for batter

Method:-

Soak all the ingredients separately after washing it 2-3 times.

After washing, soak them for 4-5 hours.

Grind urad dal after squeezing out the water completely. Add ice

during the process of grinding.

Remove the mixture when finely ground.

Add steamed rice to the grinder and grind it till it has turned fine in

texture.

Add both the rice and grind it such that it is neither too coarse, nor

too fine.

Mix all the ground mixtures together and leave it for fermentation.

DOSA Qty Unit Description

2.5 KG Par boiled rice

2 KG Raw rice

1.5 KG Urad Dal

0.5 KG Channa Dal

0.05 KG Fenugreek seeds

0.02 KG Salt

0.4 LT Oil

Method:-

Wash the rice atleast 4 times under running water and then mix it

with the other ingredients, except oil. Rice should be washed well to

make the mixture clear and free from dirt.

Soak the rice mixture for 6-8 hours.

Use a wet grinder and pour all the mixture in small portions to grind

it to a semi fine paste.

Always use ice cold water to avoid fermentation in the grinder.

The batter has to be little grainy in touch due to rice granules.

Allow the full ground batter to ferment for 6-7 hours at room

temperature.

Season and add sugar for colour of the dosa. The dosa batter is now

ready to be use.

To make a dosa, heat a tawa on a medium flame and then sprinkle a

tsp of oil and water on it, until it sizzles.

Wipe the tawa with a cloth.

Spread the batter with a flat katori and spread thinly in a circular

motion.

Sprinkle a tsp of oil over the dosa and remove with a flat spatula and

serve hot with sambhar and chutney.

DHOKLA Dish

Name DHOKLA

Qty Unit Description

0.5 KG Gramflour (besan)

0.01 KG Fruit salt (Eno)

0.01 KG Salt

0.01 KG Sugar

0.25 KG Curd

0.8 LT Water

0.05 LT Oil

0.02 KG Mustard seeds

0.05 KG Slit Green chillies

0.025 KG Curry leaves

Method:-

Mix the besan, eno, salt, sugar, curd, 0.3 lt water to make

a smooth batter. Allow the batter to ferment for an hour.

Once the batter is fermented put it in a greased mould,

cover it with foil and steam it for 25 minutes. Do not fill

the mixture beyond half of the mould‟s capacity.

Once cooked, dock the dhokla.

Make a tempering with oil, curry leaves, mustard seeds

and slit green chillies.

Add this to the water heated with salt and sugar. Pour this

on the dhokla and let it soak.

Cut the ready dhokla into squares and serve at room

temperature.

NOODLES Qty Unit Description

0.5 KG Boiled noodles

0.2 KG Shredded cabbage

0.05 KG Carrots julienne

0.05 KG Capsicum julienne

0.05 KG Sliced onions

0.02 KG Soya sauce

0.005 KG Mono sodium glutamate

0.005 KG Salt

0.005 KG White pepper powder

0.02 KG Chilli sauce

0.05 LT Oil

Heat the oil in a wok and stir fry all the shredded vegetables.

Add the noodles and stir fry them along with the sauces and other

ingredients.

Serve hot.

SOUPS TOMATO AND CORIANDER SOUP Dish

Name Tomato and coriander soup

Qty. Unit Description

500 gms Tomatoes Chopped

30 gms Butter

2 gms Coriander seeds

5 gms Ginger, chopped

5 gms Garlic , chopped

40 gms Flour

4 No. Bay leaves

Salt

White pepper powder

1 Litre Vegetable stock

20 gms Green coriander , chopped

Method:-

1. Melt butter in a handi , add coriander seeds and sauté till they

crackle. Add ginger and garlic and sauté for a minute.

2. Add flour and cook to a sandy texture without colouring, add the

tomatoes and sauté for a few minutes.

3. stir in the remaining ingredients except green coriander and cook

for about 20 minutes.

4. Remove from heat and pass through a soup strainer.

5. Add the green coriander and reheat till it comes to a boil.

6. Remove from heat and transfer to soup bowls

7. Serve immediately, garnished with green coriander

DHAI SHORBA Dish

Name Dahi Shorba

Qty. Unit Description

300 gms Yoghurt

25 gms Butter

10 gms Fenugreek seeds

10 gms Mustard seeds

150 gms Gramflour(Besan)

5 gms Turmeric

225 gms White Radish , diced

3 Litre Water

10 gms Curry leaves

5 gms Curry powder

100 gms Cream

Salt and Pepper

Method:-

1. Melt butter in a pot, add fenugreek and mustard seeds, sauté

add gramflour salt and white pepper powder and turmeric

powder.

2. Add radish blended in yoghurt and 1 litre of water, cook till

pleasing aroma of gramflour emanates, simmer for 10 mins.

3. Add curry leaves and stir in the curry powder , remove from

the heat and pass through the soup strainer

4. Stir in the cream, transfer to soup bowls and serve.

PALAK SHORBA

Dish

Name Palak Shorba

Qty. Unit Description

500 Gms Spinach

30 Gms Butter

30 Gms Flour

25 Gms Ginger, Chopped

5 Gms Garlic, Chopped

2 Gms Black peppercorns

1.5 Litre Vegetable Stock

2 No.s Bay leaves

Salt and Pepper

Method:-

1. Chop Spinach leaves and wash thoroughly

2. Melt butter in a handi, add flour and cook to sandy texture.

3. Add ginger, garlic spinach and saute for few mins, add black

peppercorns and bay leaves.

4. Stir in the salt, white pepper powder and vegetable stock,

simmer for 20 mins. Remove the spinach from the stock and

blend to a puree.

5. Return the puree to the stock , cook for 5 mins.

6. Remove from heat transfer to soup bowls and serve hot

RASAM Qty. Unit Description

100 Gms Lentils

40 Gms Tamarind

6 Gms Turmeric

8 Gms Red chilli power

16 Gms Salt

16 Gms Coriander powder

160 Gms Tomatoes, quartered

8 Gms Cumin seeds ,powdered

8 Gms Garlic, chopped

13 Gms Ginger, chopped

6 Gms Balck peppercorn

3 Gms Asafodetida

1 Ltr Water

FOR THE

TEMPERING

3 Gms Red chillies ,whole

8 Gms Mustard seeds

5 Gms Sesame seeds

1 Sprig Curry leaves

METHOD:-

1. Soak tamarind in water , squeeze out the pulp and discard waste.

2. Soak lentils in water for ½ hour drain and keep aside.

3. Heat the tamarind extract in a hand i, add tamarind extract powder ,red chilli powder ,salt ,coriander powder and tomatoes and cook on low heat for 20minutes.

4. Add cumin ,garlic, ginger ,black peppercorns and asafoetida, mix well and cook for another 10 minutes

5. Stir in the lentils along with water. Bring to a boil , reduce heat and cook for 10 minutes .remove from heat and pass through a soup strainer.

6. For the tempering heat oil in a pan, add red chillies mustard seeds, sesame seeds and curry leaves. saute till they crackle.

7. Remove from heat and add this to the prepared soup. 8. Serve hot ,as a starter or as an accompaniment to a meal

Salads The word salad comes from the latin word sal, meaning salt

In simple words a salad is a composition of ingridients that can be raw or cooked or cold usually

served with a dressing and eaten as an appetizers or as a main course in the luncheon menu

Composition of salad Base

Body

Dressing

Garnish

Base:- the salad is bult up on the base . it also helps in collecting the excessive dressing that has been

used in the salad. Common bases include iceberg cups, chiffonade of lettuce, to the more contemporary bases such as noodles, avocado halves, pineapple etc.

Body:- it is most Important part of the salads and is the focal point in any salad which is placed on the

top of base it comprises various ingredients by which salad get the name.

Dressing:- it is used to moisten and flavour of the salad. It also helps reduce the excessive

bitterness that same salad leaves may have The dressing should be added towards the end or as close to the service times as possible. if no ,the greens in the salad will go limp. Dressing can vary from the classical French dressing (three parts oil and one part vinegar) or mayonnaise based dressing to more contemporary dressing such as blue cheese dressing ,fruit-based dressing and balsamic dressing

Garnish:- it is prime importance in any salad it is focal point of the salad and gives the salad its

distinctive nature, it provide eye appeal to salad. Common garnishes are chopped walnuts, fresh herb sprigs, fresh sprouted seeds etc.

Types of salad Simple salads These salads comprise only one prime ingredients, which makes up the body, with some garnish and Tossed with dressing. Common example of such are beetroot salad that uses boiled diced beetroot with a vinaigrette dressing or a classical tomato salad where roundels of tomatoes are use and serve with a dressing and garnished with chopped parsley.

Compound salads

Comprises of more than one ingredients unlike simple salads

Compound salad can be classified as follow depending on the ingredients used in

the body

Fish based

Fruit based

Vegetable based

Meat based

FISH BASED NICOISE SALAD-blanched French beans ,boiled quartered eggs, quatered tomatoes, kalamata

olives ,anchovy ,vinaigrette dressing ,capers ,and boiled potatoes.

TUNA SALAD-Tuna salad, juliennes of carrot, capsicum, tomatoes and chopped capper +

mayonnaise dressing

Fruit based

WALDROF SALAD ;-diced apple+celerychopped,blanched deskinned chooped

walnuts,mayonnaise dressing

JAPONAISE SALAD: Diced apple,diced pineapple,orange segments,diced tomato,acidulated

cream

DALILA SALAD:Doced apple,banana,mayonnaise dressing

FLORIDA SALAD:Arrange 3 or 4 orange segments,sprinkle with a little orange zest,serve an

acidulated cream dressing separately

VEGETABLE BASED SALAD

GERMAN POTATO SALAD: Potatoes ,boiled and sliced,reduced stock and grany

mustard

RUSSIAN SALAD: Boiled diced potatoes,carrots,pineapples,green peas,French

beans,mayonnaise dressing

COLESLAW SALAD:Juliennes of cabbage,carrotand capsicum,mayonnaise dressing

CAESAR SALAD:Romaine lettuce,,garlic,croutons for garnish,rendered bacon, ceaser

dressing(coddled egg,olive oil,anchovies and parmesan)

SALAD DRESSINGS oil and water do not normally stay mixed but separate into layers. Salad dressings, however,

must be evenly mixed for proper service, even though they are made primarily of oil and

vinegar.A uniform mixture of two unmixable liquids is called an emulsion. One liquid is said to

be in suspension in the other.

TEMPORARY EMULSIONS A simple oil and vinegar dressing is called a temporary emulsion because the two liquids

always separate after being shaken. The harder the mixture is beaten or shaken, the longer it

takes for it to separate. This is because the oil and water are broken into smaller droplets, so the

droplets take longer to recombine with each other so the oil and water can separate. When a

mixture of oil and vinegar is mixed in a blender, the resulting mixture stays in emulsion

considerably longer. Some ingredients act as weak emulsifiers. For example, when mustard is

added to the mixture, the vinaigrette stays emulsified longer. Other ingredients that work this

way include vegetable purées and stocks with a good gelatin content. Even these mixtures,

however, will separate when they stand long enough. They should be mixed again before use.

vinaigrette

Basic vinaigrette, the first recipe in this section, is a simple mixture of oil, vinegar, and

seasonings, The ratio of oil to vinegar in a basic vinaigrette is 3 parts oil to 1 part vinegar

PERMANENT EMULSIONS

Mayonnaise is also a mixture of oil and vinegar,but the two liquids do not separate.This

is because the formula also contains egg yolk,which is a strong emulsifier.The egg yolk

forms a layer around each of the tiny droplets and holds them in suspension.

The harder the mayonnaise is beaten to break up the droplets,the more stable the

emulsion becomes. All emulsions,whether permanent or temporary, form more easily

at room temperature,because chilled oil is harder to break up into small droplets.

Other stabilizers are used in some preparations.Cooked dressing uses starch in addition

to eggs. Commercially made dressings may use such emulsifiers as gums,

starches,and gelatin.

SANDWICHES

A sandwich may be many things – it can be a delicious bit of nonsense, that makes you ask for

more! It can be prim and proper and just a bit stodgy – or staunch and hearty – or it just be an

empty promise!!!!

It is difficult to actually pin point when the sandwich actually appeared as a form of food

presentation. We do know that the concept of wrapping bread around a filling for portability is

ancient. It parallels the invention of bread. The sandwich involves bread in one way or the other.

There is a universal chain of food items worldwide which all have a connection of a filling

enclosed in a starchy casing. In china there is the Spring roll or the Egg roll; in Italy there is the

Calzone; in Mexico, the Burrito; in Spain, the Empanada and Greece has the Pita.

PARTS OF A SANDWICH

The four parts of a sandwich can be listed as:

- Bread - Filling

- Spread - Garnish

I Bread

Various types of bread can be used to make sandwiches

a. The Pullman loaf or the sandwich bread is the most popular. This may be white or

brown

b. Rolls – including hard and soft rolls, burger rolls, hot dog rolls, croissants and Vienna

rolls are all popular.

c. French bread and baguettes for foot longs and submarine sandwiches

d. Bread made of various flours such as pumpernickle, rye, whole wheat

e. Unleavened bread like pita

f. Flavored bread like cinnamon bread, raisin bread, fruit and nut bread.

II Spread

The main function of the spread is to hold the filling and the bread together. It also forms a

protective layer on the bread and prevents it from getting soggy from the moisture in the filling.

Moreover, it adds to the taste of the sandwich and in case of children, contributes to the nutritive

value

Plain and compound butter like anchovy, herb, parsley butter

Mayonnaise and its derivatives

Low fat spreads like margarine

Cheese spreads and cheese paste

A combination of the above.

III Filling

Could be a variety of limitless items. The filling gives the sandwich its name.

Fillings could include meat. Poultry, fish, eggs, vegetables etc. Salami, cooked roast chicken, ox

tongue, sliced cucumber and tomato are all popular fillings.

The filling could be a single item, or a combination of several. Ham and cheese, Cucumber and

chutney, Bacon and tomato. It is important that the combinations are complementary to each

other.

IV Garnish

To enhance the appearance and the presentation of the sandwich, it is necessary to create eye

appeal. The garnish is not absolutely essential and can be avoided in an informal setting. The

sandwich may be a simple unadorned bit of bread with a filling or a masterpiece fit for a king.

Various garnishes will include a stuffed olive, a pickled onion, capers, gherkins or parsley. The

garnish should be delicate and dainty and not cumbersome and ugly.

The sandwich is no doubt the favorite lunch time food. For a typical customer, one who is in a

rush, one who is hungry, the sandwich is the ideal food. It is quickly made and served,

convenient to eat, easily adaptable to many variations. It can satisfy almost any palate and

nutritional requirement. Properly made, it can be a very wholesome meal. Sandwich has long

been the domain of the pantry department, along with salads and other cold snacks. Preparing

sandwiches to order is one of the fundamental skills required in modern food production

techniques.

TYPES OF SANDWICHES

1 Conventional, Closed or Lunchbox Sandwich

These consist of two slices of bread with any filling such as meat, fish, poultry, eggs and

vegetables. They may be served whole or cut into neat triangles, with or without the crust

removed. White or whole meal bread can be used or any other similar bread. They are served in

bars, cafes, coffee-shops and snack counters. They are the ideal item for the lunchbox that school

children and office goers carry. The filling is usually heavy and hearty, as the objective is to

provide a wholesome and nutritious meal. Or, it could be light and fancy ….the perfect food for

the weight watcher.

2. Tea Sandwiches

These are similar to the above but are cut into smaller triangles or in fingers. They are served at

afternoon tea, usually with a very light filling. The crust is normally removed so that they look

prim and proper like the high society ladies who usually eat them!!!! They will be suitably

garnished for service.

3. The Buffet Sandwich

These are similar to the conventional sandwich but are cut into fancy shapes like hearts,

diamonds, and ovals, with sandwich cutters. Obviously, there will be a lot of wastage and can

only be used when cost permits.

4. Continental or French Sandwiches

Consists of crusty French baguettes slit horizontally, well buttered with a savory filling. It can be

garnished with lettuce, slices of cucumber and tomatoes. It can be served whole or cut into pieces

so that they can be lifted easily. If left whole, they are referred to as foot longs. In America, they

are called submarine sandwiches.

5. Double Decker / Triple Decker and Club Sandwiches

These are extremely popular these days. If you op an ordinary sandwich with another filling and

close that with a third slice of bread you get a double - decker (two fillings, three slices of

bread). Similarly, a triple - decker will have three fillings and four slices of bread. A club

sandwich will have multiple fillings and multiple fillings, all piled up one over the other. The

fillings must be substantial and complement each other. There must be a balance in the fillings.

The bread in a club sandwich may be toasted or grilled but in a double decker or a triple decker,

plain bread may be used as well. These sandwiches are cut diagonally into half for service so that

they can be eaten easily.

6. Open Sandwiches

Are technically not sandwiches, as a sandwich needs two slices of bread. But for convenience,

they are classified as sandwiches. If the top slice of a sandwich is missing….what do you call

it?….half a sandwich?? A garnished piece of bread? Until a better name is found, we can call it

an open sandwich. Open sandwiches are slices of buttered bread on top of which is arranged a

variety of toppings. The bread is then trimmed and garnished. They may even be cut into fancy

shapes. The bread may be white or brown, toasted or plain. They should not be confused with

canapés, which have a variety of different bases. Please remember that sandwiches are not made

only to please the eye and look pretty on the platter. They must please the eye….yes, but they

must also satisfy the palate.

7. Fancy Sandwiches

Ribbon sandwiches

Checker Board sandwich

Pinwheel Sandwich

Rolled sandwich

Mosaic sandwich

These are a variety of fancy sandwiches which look good when put on exhibition and display.

They add a new dimension to a cold buffet presentation.

8. Hot Sandwiches

These are really a hot snack but are really a hot sandwich. These include:

- Book Maker (England)

- Strammer Max (Germany)

- Lindstrom (Sweeden)

- Croque Monsieur/Madame (France)

GENERAL RULES FOR SANDWICH MAKING

1.Soften the butter before spreading.

2. Smooth fillings like fish paste and cream cheese spread easiest at room temperature.

3. Use a palette knife for easy spreading

4. Ideally, the bread should be 12 to 24 hours old. This ensures easy slicing.

5. Butter both slices of the bread being used for the sandwich. It helps to hold the sandwich

together

6.Use sliced bread….it is neater and more convenient.

7. If cutting the bread yourself, arrange the bread slices in the order they have been cut.

8. Use sufficient filling. The label should not be the only means of identification of the sandwich.

9.Wrap prepared sandwiches in cling film or in a moist duster in separate batches for easy

identification.

Club Sandwich

Yield: 1 sandwich

3 slices White bread, toastedas needed as needed Mayonnaise

2 leaves Lettuce

2 slices Tomato, about 1⁄4 in.(1⁄2 cm) thick

3 strips Bacon, cooked crisp

2 oz Sliced turkey or chicken breast

_ P r o c e d u r e

1. Place the 3 slices of toast on a clean work surface. Spread

the tops with mayonnaise.

2. On the first slice, place 1 lettuce leaf, then 2 slices of

tomato, then 3 strips of bacon.

3. Place the second slice of toast on top, spread side down.

4. Spread the top with mayonnaise.

5. On top of this, place the turkey or chicken, then the other

lettuce leaf.

6. Top with the third slice of toast, spread side down.

7. Place frilled picks on all 4 sides of the sandwich, as shown

in Figure 22.1.

8. Cut the sandwich from corner to corner into 4 triangles.

Each triangle will have a pick through the center to hold it

together.

9. Place on a plate with the points up. The center of the plate

may be filled with potato chips, French fries, or other

garnish or accompaniment.

Grilled Cheese Sandwich

Yield: 1 sandwich

30 g Cheddar or American cheese: 1 slice cut to the size of the bread

2 slices White bread, as needed Butter

P r o c e d u r e

1. Place the slice of cheese between the slices of bread.

2. Butter the outsides of the sandwich and place on a griddle

preheated to 350°–375°F (175°–190°C).

3. Cook until golden brown on one side. Turn over and cook

until the second side is golden brown and the cheese starts

to melt.

4. Remove the sandwich from the griddle. Cut in half diagonally

and serve immediately.

Grilled Vegetable Sandwich with Goat

Cheese and Sun-Dried Tomatoes

Yield: 8 sandwiches

250 g Zucchini, trimmed

250 g Eggplant

250 g Bell peppers, any color

250 g Onion, large

as needed Olive oil

as needed Salt

as needed Balsamic vinegar

Focaccia

125–180 g Sun-dried tomatoes,packed in oil, drained,cut julienne

250 g Fresh, soft goat cheese,sliced

_ P r o c e d u r e

1. Cut the zucchini lengthwise into slices about 1⁄4 in. (6 mm) thick.

2. If the eggplant is large, with a thick skin, peel it. Cut large eggplant

crosswise into slices 1⁄4 in. (6 mm) thick. Cut small eggplants

lengthwise to make larger slices.

3. Core and seed the peppers. Cut into quarters lengthwise.

4. Cut the onion crosswise into slices about 1⁄3 in. (8 mm) thick.

Hold the rings of each slice together with a bamboo skewer.

5. Brush the vegetables with oil and sprinkle them with salt.

6. Grill the vegetables over medium heat, turning as necessary, until

they are tender and lightly grill-marked. Cooking times will vary

for different vegetables. Regulate the heat or the distance from the

flame so the vegetables cook without browning too much.

7. Remove from the grill and brush with a little balsamic vinegar.

8. Cut the focaccia into 31⁄2 x 5 in. (9 x 13 cm) rectangles. If the

focaccia is thick, split the rectangles in half horizontally. If it is

thin, use 2 rectangles per portion.

9. Arrange the grilled vegetables on half of the rectangles.

10. Arrange the tomatoes on top of the vegetables.

11. Top with the goat cheese and the rest of the bread rectangles.

12. For service, serve whole or cut in half at an angle.

CHUTNEYs, raita and Indian marinades

coriander chutney

Qty Unit Description

200 gms Green conriander,chopped

50 gms Mint leaves,chopped

30 gms Ginger,chopped

6 gms Green chillies,deseeded

1 gms Lemon

3 gms Cumin

As

required

Salt and water

1. Wash the green coriander and mint leaves

thoroughly.

2. Blend green coriander leaves along with all the

ingredients to a smooth paste. Transfer onto a

serving bowl and serve, as an accompaniment to any

dish.

Mint chutney

Qty Unit Description

100 gms Mint,chopped

100 gms Green coriander,chopped

5 gms Cumin

25 Gms Ginger, green chillies

30 gms Dry pomegranate

60 gms Yoghurt

As

required

Water, salt

METHOD:-

1. Wash the green coriander and mint leaves

thoroughly.

2. Blend the mint leaves and green coriander along

with and all the other ingredients excect salt and

lemon

3. Transfer to a serving bowl and mix in salt to taste

and juice of a lemon. Serve, as an accompaniment to

any dish

Tomato chutney QTY UNIT INGREDIENTS

335 Gms Tomatoes

8 Gms Ginger

2 Gms Red chilli pwd

28 Gms Coconut, shelled

10 Ml Oil

5 Gms Lentil(urad dal),washed

1 No Red chillies

4 Gms Mustard

METHOD:-

1. Blanch the tomatoes by putting in boiling water for a

minute.remove and allow to cool.

2. Blend together the tomatoes, ginger, red chilli powder

and coconut to make a puree. Transfer to a serving

bowl.

3. Heat oil in a pan, add the lentils ,red chillies and

mustard seeds , sauté till they crackle.

4. Pour this tempering over the prepared chutney and

serve as an accompaniment to any dish.

RAITA KASHMIRI MOOLI KA RAITA

Qty Unit Description

350 Gms White radish, grated

600 gms Yoghurt, thick

8 gms Salt

8 gms Green chillies,chopped

50 gms Walnuts, chopped

1. Place the grated radish in a muslin cloth and squeeze

ojut excess water.Remove and keep aside.

2. In a mixing bowl ,whisk yoghurt along with salt. Add

the grated radish, green chillies and walnuts and mix

well.

3. Remove onto a serving dish and serve chilled,as an

accompaniment to ameal.

BOONDI RAITA

Qty Unit Description

40 gms Gram flour

To taste Salt

2 gms Baking powder

As required Water

For frying Oil

925 gms Yoghurt thick

A pinch Cumin

2 gms Red chilli powder

1. mix together the gramflour ,salt and baking powder

in bowl, gradually

add water and whisk to a smooth batter, having

consistency of heavy cream.

2. Heat oil in a deep-frying pan . pour about 2tbs of

batter at a time into a frying spoon with several

holes, hold the spoon above the pa and press the

batter through the holes with your fingers. They will

froth in jthe hot oil, then rise to the surface.

3. Fry until crisp and golden in colour. Remove on

paper towels to drain.

Repeat the process for all the batter.

4. In a bowl of warm water, put 2-3 tbs of boondis,

leave to saften, then gently squeeze between palms

to remove excess water,keep aside.

5. Whisk yoghurt along with salt to taste,cumin seeds,

red chilli powder in a bowl until smooth and creamy.

6. Stir in the soaking boondi and serve at room

temperature or chilled, as an accompaniment to any

meal.

IRANI RAITA

Qty Unit Description

450 gms Cucumber

800 gms Yoghurt,whisked

80 gms Honey

40 gms Raising,chopped

3 gms White pepper powder

To taste Salt

3 gms Cumin

5 gms Green coriander,chopped

1. Peel and chop the cucumbers finely.

2. To the whisked yoghurt add honey, raisins

,cucumber, white pepper powder and salt mix well.

3. Transfer to a serving bowl and sprinkle cumin

powder and garnish withgreen coriander.

Serve chilled or at room temperature, as an

accompaniment to a meal.

MARINADES

Marination is a process followed all over the world for food that is to be grilles, barbecued or

cooked on the tandoor. The food to be cooked is coated with or tenderizes and simultaneously

spices the food. However, the marinade should only enhance the flavour of what is being cooked.

Not completely overwhelm the taste of it. All types of meats, game ,fowl, pork ,beef ,fish and a

variety of meats including liver and kidney can be marinated

A marinade consists of tenderizers, herbs,spices and dry fruits. Details of herbs and spices are

given in my earlier book curry curry curry and we have use a combination of spices, herbs and

two different types of tenderizers .all marinades are prepared according to the kitchen we are

working in. these days, people tend o take short cuts and use commercially prepared tenderizers

unfortunately . these never give an authentic taste.

While there is no fixed time to allow for marination, the time factor is important and depends on

a number of things:

1. The type of meat or fresh vegetable being cooked;

2. The type of cut being used-whole,tikka, or mince;

3. The variety of tenderizers being used.

BASIC MARINADES

In this era of fast foods people want pick results. For this I am giving below three very basic

marinades that can be used for any of the main meats: chicken, mutton or fish.

For traditional Indian tandoori flavour

Broiler chicken 1kg

Yoghurt 1cup

Lemon juice 3tbsp

Red chillies 1tsp

Garlic paste 2tsp

Ginger paste 1tbsp

Onion paste 3tbsp

Garam masala 1tbsp

Cooking oil 1/4cup

Salt to taste

Food colour 1tsp

Chinese flavour

Broiler chicken 1kg

Vinegar 3/4cup

Soya sauce 2tbsp

White wine 2tbsp

Sesame oil 1tsp

Cooking oil 1/4cup

Salt to taste

Black pepper 2tsp

Ginger paste 1tbsp

Garlic paste 2tsp

For western flavour

Broiler chicken 1kg

Vinegar 1/2cup

Lemon juice 1tbsp

White wine 1tbsp

Olive oil 3tbsp

Salt to taste

Pepper 1tsp

Aromatic herbs/spices to taste

Worcester sauce 1 tbsp

These basic marinades are flexible and a good cook can always make adjustments .all the

herbs should be dry ground and mixed with the liquid part of the marinade .the marinade can

be stored in a refrigerator for upto a Week and can be re-use

RICE PREPRATIONS

Dish

Name JEERA MUTTER PULAO

Qty Unit Description

0.5 KG Basmati rice

0.001 KG Cloves

0.002 KG Cinnamon

0.002 KG Black cardamom

0.1 LT Oil

0.02 KG Cumin seeds

0.3 KG Green peas

0.2 KG Onions

0.01 KG Salt

Wash and soak rice for at least 30 minutes

Heat oil and add cloves, cumin, cinnamon and black cardamom and

cook for 10 seconds

Add sliced onions and saute until they turn golden brown

Add green peas, salt and soaked rice and saute for few minutes

Add water and cook the rice covered until all the water has beeen

absorbed

Serve hot with any curry

JEERA PULAO

Dish

Name JEERA PULAO

Qty Unit Description

1 KG Rice Basmati

0.1 KG Ghee

0.005 KG Cumin

0.003 KG Cardamom green

0.002 KG Bay leaf

0.002 KG Cloves

0.002 KG Cardamom black

0.002 KG Cinnamon

0.1 KG Onion

0.005 KG Red chilli pwd.- Kashmiri

0.01 KG Salt

Method:-

Soak the rice for 30 minutes and strain.

Slice the onions finely.

Heat ghee, add whole garam masala and stir for few seconds.

Add cumin seeds and stir fry until they crackle.

Add sliced onions and stir fry to golden brown colour.

Now add red chilli powder.

Add soaked rice, stir with a very light hand until it is well mixed with

ghee.

Add hot water, add salt and bring to a boil. Simmer until just enough

water is left to keep it moist.

Cover with clean kitchen duster and then with lid and cook on slow

fire for 20-25 minutes.

HYDERABADI BIRYANI

Dish

Name HYDERABADI

BIRYANI

Qty Unit Description

0.5 KG Basmati Rice

1 KG Mutton -- Small Pieces

0.01 KG Garam Masala

0.02 KG Red Chilli

0.1 KG Cashews

0.3 KG Onion -- Sliced & Fried

0.001 KG Clove

0.01 KG Cinnamon

0.01 KG Cardamom

0.03 KG Green Chillies

0.1 KG Coriander Leaf – Chopped

0.1 KG Mint Leaves – Chopped

0.03 KG Ginger and Garlic Paste

0.15 KG Yogurt – Beaten

0.02 KG Lemon – Juice

0.0001 KG Saffron 1/4 g

0.2 KG Ghee

0.15 KG Egg – Boiled

0.01 KG Salt

Method:-

Grind red chillies and cashew nuts to a fine paste

Marinate the mutton with ginger garlic paste and yogurt.

Heat ghee and fry red chilli masala.

Marinate the mutton, and add 1/4 of the fried onions, 1/2 of the garam

masala and salt to taste. Fry till the ghee separates.

Add some water and cook.

In a separate handi, sauté whole garam masala. Then add the rice and

fry it a little.

Now add green chillies and enough water for the rice to cook.

Cook the rice till it is done. Once the rice is fully cooked, remove and

discard the whole masala from it.

Then mix chopped coriander, mint, garam masala and fried onions to

the rice.

Line the heavy bottom handi with ghee.

Inter layer the rice with mutton, mint, coriander and lemon juice.

Sprinkle the rice with saffron, milk and ghee.Cover and cook on dum.

Serve the biryani garnished with boiled egg quarters.

YAKHNI PULAO

Dish

Name YAKHNI PULAO

Qty Unit Description

0.5 KG Mutton chops

1 KG Yakhni cuts of mutton

1 KG Basmati rice

0.03 LT Garlic water

0.3 KG Onions

0.25 KG Ghee

0.03 KG Garlic

0.02 KG Brown cardamom

0.03 KG Cloves

0.03 KG Ginger

0.01 KG Green cardamom

0.002 KG Cinnamon

0.15 KG Fresh curd

0.02 KG Salt

0.01 KG Chilli powder

0.001 KG Pepper

0.3 KG Whole wheat dough

0.01 LT Kewra jal

Method

Wash the yakhni cuts( nalli, boti and puth)

Heat ghee,add garlic water and fry until the water evaporates. Add

sliced onions and fry till golden brown. Remove the onions and keep

aside. Now divide the ghee in three parts.

In 2/3 ghee add one stick of cinnamon, 3 brown cardamoms, yakhni

cuts of meat, 5 cloves,

some ginger-garlic paste and salt to taste.

Cover and cook for 10 minutes

Continue to turn over till the meat pieces are light brown in colour.

Then add enough water so as to

cover the meat by about 1-1/2 inches.

Pressure cook for about 45 minutes first on a hot flame and then on a

low flame. Remove from fire

and allow to cool.

Strain the yakhni through a muslin cloth. Remove the meat pieces.

These should be over cooked and

therefore the flesh comes apart very easily.

Remove flesh and bone marrow . Mash and strain the marrow through

a sieve into the yakhni to enrich it. Strain once again to make sure

that there are no bone pieces in the yakhni.

In a degchi in 1/3rd of the ghee, add chops, 2 brown cardamoms, one

inch stick of cinnamon,

and salt to taste. Sauté for 5 minutes and cover.

Take about 1 litre of Yakhni and add beaten curd, red chilli powder,

kewra jal, pepper to taste and

put on a heat and bring to a boil. Remove excess fat floating on the

surface and check the seasoning.

In the remaining ghee pan fry the chops. Turn over the pieces to

ensure even cooking.

Cook till done. Remove chops, and keep aside.

Parboil 1 kg of rice in water with 2 table spoons of fat that has been

removed from the yakhni

add cloves and green cardamoms for flavour. Strain the rice through a

strainer when 3/4th done.

When fully drained, arrange alternate layers of rice, chops and soft

yakhni meat.

Cover fully with lid and seal with flour dough for „dum‟ by placing

slow fire beneath, and slow live

coals on the lid. Remove from the fire after 30 minutes.

Open the lid just before serving. Serve hot.

PULSES PREPRATIONS:-

DAL AMRITSARI

SNO INGREDIENTS QUANTITY

1 Urad dal 200gm.

2 Chhana dl 50gm

3 Salt to taste

4 Ginger/garlic paste 40 gm

5 Onion 30 gm

6 Oil 25 gm

7 Tomato 60gm

8 Coriander seeds 5gm

9 Green chilli 5 pices

10 Turmeric powder 5gm

Method:-

1. Pick, wash dal in running water and soor for at list 30 minutes.

2. Chop onion, ginger garlic. Put the dal in handi . add, turmeric and water and water and

bring to boil. Reduce the gas and cook the dal til it . is tender.

3. Heat oil in kadai add onions and saute over medium heat and till brown add gartlic/

ginger paste and cook till the onion are golden brown it is leaves the oil, then add green

chillis.

4. Add tomatoes and til they mashed and they leave the oil, add the dal and cook 5

minutes and gannish with coriander leaves

Yellow dal tadka

SNO INGREDIENTS QUANTITY

1 Chana dal 175 gms

2 Anni seed 5gms

3 Salt To taste

4 Ginger, Garlic paste 40gms

5 Chop onion 30 gms

6 Chop tomato 60 gms

7 Oil 25 ml

8

Coriander leaves

5gms

9 Green chilli 5 pieces

10 Turmeric powder 5gms

11 Red chilli only for colour.

Method

1. Put ,wash dal in running water and soak for at list 30 minutes.chop onion,Tomatoes

and green chilli. Make a paste of Ginger/ Garlic.

2. Put the dal in handi, add salt, Turmeric , Ani seeds. Add water and bring to boil,

reduce the gas. And cook the dal till it is tender.

3. Heat oil in karai add onion and saute over medium heat and till light Brown.

4. Add garlic/Ginger paste and cook till the onion are golden Brown and it leave the oil.

Then add green chillis.

5. Add tomatoes and the dal and cook the 5 minutes and Garnish to coriander leaves.

RAJMAH MASALA (PUNJABI CUISINE)

SNO INGREDIENTS QUANTITY

1 Rajmah 200gms

2 Red chilli powder ½ tsp

3 Oil 75 ml

4 Onion 75 gms

5 Cinnamon 1 stick

6 Black cardamom 2 no

7 Green cardamom 2 no

8 Ginger paste 10gm

9 Garlic paste 10gms

10 Salt 5gm / to taste

11 Coriander powder 5gm

12 Garam masala 1gm

13 Bay leaf 1 no

14 Tomato paste 60 gms

METHOD

(1) Wash & soak rajmah over night.

(2) Boil with salt,bay leaf,red chilli powder, till tender.

(3) Gently mash a few of the beans with a wooden spoon set aside.

(4) Make a paste of onions & tomatoes ,separately.

(5) Heat oil add cardamoms, cloves,cinnamon, onions & stir till onion are golden in colour

& fat separate.

(6) Add ginger – garlic paste & stir for 2 mins. Add corrinder powder.

(7) Add tomatoes, little salt & cook till fat separates.

(8) Add in the Rajmah,bring to boil & reduce for about 15-20 mins.

(9) Adjust seasoning &consistency sprinkle garam masala powder & garnish with chopped

corrinder.

PANCH RATNI DAL

SNO Ingredients QUANTITY

1 Chana dal 50gm

2 Urad daL 50gm

3 Turer dal 50gm

4 Salt To taste

5 Oil 40 ml

6 Masoor dal (sabot) 50 gm

7 Moong dal (sabot) 50 gm

8 Turmeric 5gm

9 Red chilli pwd 5 gm

10 Cumin 5 gm

METHOD (1) Pick & wash lentil in running water & soak over night drain & put in a ovssel , add water & salt. (2) Boil, cover & simmer till all the dals are cooked. (3) Mash all the dals slightly with a wooden spoon. (4) Add ginger – garlic paste , tomato puree & butter. (5) Stir & cook for 10 mins, adjust seasoning & finish garnish with cream.

Serve hot

VEGETABLES

LEAVES: Cabbages, racchico; Brussel sprouts; collard, mustard, turnip, beet, and dandelion greens; lettuces, endive, kale, Boston bib, Swiss chard, spinach, Belgian endive.

SEEDS: Beans of all kinds including navy, great northern, lima, pinto, kidney, cranberry, garbanzo; peas, lentils, and corn.

TUBES: Potatoes, Jerusalem artichokes

ROOTS: Carrots, parsnips, beets, radishes, rutabaga, salsify, turnips.

BULBS: Garlic, onions, leeks, shallots, scallions

FRUITS: Cucumbers, eggplants, melons, sweet and hot peppers, chilies, squashes, pumpkins, okra.

STEMS & SHOOTS: Asparagus, celery, kohlrabi

FLOWERS: Artichokes, broccoli, cauliflower

Effect of heat on vegetables

Pigments:

Pigment Any coloring matter in plant or animal cells that reflects light of certain wavelengths

while also bringing light of other wavelengths without producing appreciable luminessence used

to impart color to other material.

Chlorophyll is a green pigment with a ring structure similar to HEME molecule in animal

blood. It is the most common and familiar pigment family. Chlorophyll a is bright blue-green

and is twice as common as chlorophyll b, which is olive. Chlorophyll traps solar energy and

makes it available to form sugar out of water and carbon dioxide in photosynthesis. Clorophyll is

concentrated in discrete cell bodies and is never found in cytoplasm.

CHLOROPHYLL in plain water: Tap water affects chlorophyll by intensifying the green color since tap water is usually slightly alkaline.

CHLOROPHYLL in acid: An acid (e.g. lemon juice or vinegar) turns the green color to olive green. Acid added after cooking in a sauce or as a garnish also changes the color of chlorophyll. Therefore, cook vegetables with no acid and add garnishes, such as lemon slices and sauces, immediately before serving.

CHLOROPHYLL in alkaline: Alkaline, such as baking soda, intensifies the green of chlorophyll, destroys any vitamin C, and makes the vegetable quite mushy due to cellulose breakdown. Adding alkaline to any vegetable is NOT a recommended cooking practice.

Cartenoids are named for carrots, which they are found in. They are the pigments

responsible for yellow and orange color. They are always found in mixtures, never alone.

Cartenoids play an indirect role in photosynthesis by trapping certain wavelengths of light and

funneling them.

CAROTENOID in plain water: Plain tap water retains the carotenoid pigments, since the pigment is fat-soluble, not water-soluble. Cooking vegetables containing carotenoid pigment in plain water is an acceptable way to cook vegetables. However, overcooking will diminish the amount of orange color. Therefore, keep the cooking time as short as possible.

CAROTENOID in acid: Acids, like lemon juice or vinegar, decreases the pigment color and prevents tenderness. For example, a red-orange color becomes a pale yellow-orange in an acid medium. Cook the vegetables in plain water and then add any desired acid at the end of the cooking process to retain the deeper, more desirable pigment color.

CAROTENOID in alkaline: Alkaline, for example baking soda, intensifies the carotenoid pigments making the color brighter and darker. However, the vegetable becomes quite mushy. Since this mushiness does not increase digestibility, avoid cooking any vegetables in baking soda

Anthocyanins are the third major class of plant pigments and are a subgroup of phenolic

compounds. Their only functionis to give color to plants. They are water soluable and stored in

cell vacuoles.

ANTHOCYANIN in plain water: Plain water turns an Anthocyanin plant from its normal hue to a dull and unappetizing blue. Cooking in plain water is not recommended for anthocyanin-containing plants.

ANTHOCYANIN in acid: Acids, such as lemon juice, vinegar, slices of tart apple, wine, etc., intensifies the red color. Without acid in the cooking water, vegetables and fruits will turn blue. With the addition of acid during or after the cooking period, the color will turn from blue to red. Often the acid is not added until the end of the cooking period since acid will firm the vegetable. If the cook forgot to add some acid to the vegetable or fruit, it can be added after cooking.

ANTHOCYANIN in alkaline: Cooking in alkaline water, usually in the form of baking soda added to tap water, turns an anthocyanin-colored plant to an unappetizing green or blue-green. As with cooking plants containing other pigments, the addition of alkali is never recommended.

VEGETABLE FLAVOR CHANGES WITH COOKING

Cooking should enhance the flavor of vegetables. o This is usually accomplished by avoiding cooking too long, since

overcooking tends to dilute the desirable vegetable flavors. Many vegetables, such as broccoli, brussel sprouts, cauliflower, kale, kohlrabi,

mustard, rutabaga, turnips, and radishes should be cooked until they are just tender.

Other vegetables, such as peas, carrots, and sweet corn are high in SUGAR when cooked at the peak of ripeness.

o Overcooking may result in a loss of that sweetness with these vegetables. o Therefore, keep the cooking time to a minimum.

Cabbage, which contains the flavor constituent, SINIGRIN should be cooked in water in an uncovered pot for the first part of the cooking period to release the volatile and smelly compounds.

o Overcooking intensifies the amount of hydrogen sulfide produced and the therefore, cabbage increases in flavor, which is not desirable.

SULFUR compounds such as those found in the lily family have the derivatives of the sulfur-containing amino acid cysteine, which decreases in intensity with cooking.

o Therefore, vegetables such as onions and garlic will become milder with cooking, especially when cooked in a large amount of water.

o Sweetness will increase with cooking.

ALOO GOBHI MASALA

Dish

Name ALOO GOBHI

Qty Unit Description

2 KG Cauliflower florets

1 KG Potatoes quarter

0.2 LT Oil

0.01 KG Cumin

0.1 KG Tomato

0.03 KG Ginger paste

0.03 KG Garlic paste

0.01 KG Red chilli powder

0.005 KG Turmeric

0.02 KG Coriander powder

0.005 KG Green chillies

0.05 KG Green coriander

0.01 KG Salt

Method:-

Cut the cauliflower into medium size florets. Boil the potatoes and add a pinch of salt in

the water. Then peel and cut them into dices.

Chop ginger, garlic, tomatoes, green chillies and green coriander.

Heat oil in a kadhai, and add cumin.When it starts crackling, add garlic and stir fry to a

light brown colour.

Add cauliflower and sprinkle turmeric, red chilli powder, coriander powder, salt. Mix

them well and cook on dum.

Add tomato and again cook for 5 minutes.

Finally add potatoes and mix. Then add ginger, green chillies and adjust the seasoning.

Garnish with green coriander and serve.

KASHMIRI DUM ALOO

Dish

Name KASHMIRI DUM

ALOO

Qty Unit Description

1 KG Potatoes

0.2 KG Curd

0.006 KG Cumin powder

0.004 KG Cinnamon powder

0.004 KG Turmeric powder

0.004 KG Red chilli powder

0.002 KG Whole cloves

0.02 LT Hing water

0.12 KG Red chilli paste (cooked)

0.06 KG Brown onion paste

0.04 KG Brown cashewnut paste

0.015 KG Salt

0.01 KG Char magaz (Garnish)

0.0001 KG Saffron

LT Mustard Oil ( to fry )

Method:-

Take medium sized potatoes, peel and boil them.

Prick them with a satay stick and deep fry in mustard oil and sprinkle hing water in

between. Then apply red chilli paste and keep aside.

Take mustard oil in a pan. Add red chilli powder, turmeric powder, and cumin powder.

Add brown onion paste and cashew paste.

Put beaten curd and cook for 20 mins

Put turmeric water and add the potatoes.

Cook for 10 mins. Apply dum and keep on a low flame for 60 mins.

Remove the lid and cook the gravy to bring it to a thick consistency. Garnish with char

magaz and saffron

Mixed vegetable

SNO INGREDIENTS QUANTITY

1 Cauliflower 100 gms.

2 Capsicum 100 gms

3 Carrot 100 gms

4 French beans 100 gms.

5 Chopped tomatoes 80 gms.

6 Ginger/Garlic paste 20 gms.

7 Bay leaf 2 no

8 Oil 80 ml.

9 Whole red chillies 8 gms.

10 Cardamom 5 gms.

11 Coriander seeds 6 gms.

12 Garam masala 15 gms.

13 Salt To Taste

Method:-

Heat the oil in a kadhai. Add the chopped onions, Ginger/Garlic

paste. Turmeric, whole red chilli sauté for 45-60 seconds and cook

for another 5 mins. Add the bay leaf, cumin, red chilli, coriander,

saute over medium heat.Add the vegetables and tender them.

Serve tandoori Rotis and Parnatha.

BHINDI MASALA

Dish Name BHINDI MASALA

Qty Unit Description

2 kg Okra

100 gms Diced onion

100 gms Diced tomatoes

30 Gms Chopped ginger

10 Gms Chopped green chilly

50 Gms Chopped coriander

5 Ml Lemon juice

100 Ml Oil

10 Gms Cumin

10 Gm Salt

20 Gms Coriander powder

10 Gms Deghi mirch powder

10 Gms Mango powder

100 Ml Oil

700 Gms Onion tomato masala

Method of preparation

Clean the okra and cut into small pieces.

Fry the okra in oil for a minute.

In a pan, take some oil, add some cumin and crackle it.

Now add ginger and green chilli and cook till golden, add onion

tomato masala

Cook for 5 minutes. Add coriander, mango powder and deghi

mirch powder.Add okra and cook for 10 mins. Add diced

onions and diced tomatoes.

Finish with chopped coriander, lemon juice and salt.

BAINGAN KA BHARTA DISH

NAME

BAINGAN KA BHARTHA

Qty Unit Description

2 KG Eggplant large (Baingan)

0.002 KG Cumin seeds

0.2 KG Onion chopped

0.01 KG Red chilli powder

0.05 KG Ginger and garlic paste

0.01 KG Coriander pwd.

0.3 KG Tomatoes chopped

0.01 KG Garam masala powder

0.02 KG Chopped coriander

0.01 KG Salt

0.005 KG Green chillies

0.05 KG Diced onions

1 LT Oil

Method:-

Roast the eggplant in the tandoor.

Peel it and discard its stem and the skin.

Now mash the flesh.

In a pan, heat the oil and add cumin, onions and sauté till they turn

light brown. Add ginger garlic paste, red chilli powder, coriander

powder, and fry the masala.

Add tomatoes and stir fry.

Then add diced onions.

Now add the baingan, and mix well.

Finally add garam masala and garnish with chopped green coriander

and green chillies.

POULTRY Poultry is a very misleading word, as many people associate only chicken with poultry.no

doubt, chicken I more universal, but many varieties of birds are eaten all over the world

including India of course, chicken is the most popular dish for where would we be without

that delicious aroma of smoky chicken in the tandoor.

Other types of poultry more popular in India include partridge and quail. Turkey, duck,

geese, guinea fowl and pigeons are more popular in western countries. Chicken is white

meat, and care should be taken while cooking as it is delicate to handle. There are for basic

cuts used in tandoori kitchen:

Whole chicken the ideal is a small broiler chicken between 800-900 g

Large pieces usually eight in number, four each of the breast and

Legs.

Tikka small, boneless, two inch pieces from the breast and

Legs

Mince this is chicken meat run once through the mincer.

CHICKEN RECIPES:-

MURG KANDHARI Qty Unit Description

700 gms Chicken, cut into bone less pieces

15 gms Ginger garlic paste

8 gms Salt

4 gms Redchill powder

40 gms Oil

60 gms Cashewnut paste

50 gms Yoghurt

200 gms Water

20 gms Brown onion paste

40 gms Tomato puree

100 gms Pomegranate

50 gms Cream

3 gms Garam masala

Method:-

1. Wash m cleam and dry the chicken pieces. Marinate the

chicken pieces with ginger garlic paste(2tsp),half of salt and

red chilli powder and keep aside for 10-15 minutes

2. Heat oil(30ml)in a pan.saute the chicken pieces for a few

minutes without letting the colour change.keep aside

3. Add the remaining oil to the pan, sauté the remaining ginger

garlic paste for 2-3 minutes.add cashewnut paste mixed with

yoghurt and water.season with remaining salt and red chilli

powder,simmer for 8-10 minutes.

4. Add the brown onion paste, tomato puree and chicken pieces

and cook on low heat till the chicken is tender and the curry

has thickened.

5. Extract juice from pomegranate seeds and strain through a

muslin cloth into the simmering curry..

6. Stir in the cream ..remove from heat, transfer to a serving

dish, and serve hot ,garnished with garam masala.

MURGH MAKHNI

Qty Unit Description

1.8 KG Tandoori chicken tikka

0.1 KG Butter

0.04 KG Ginger

0.02 KG Garlic

0.01 KG Chilli green

0.01 KG Chilli powder

0.005 KG Methi kasoori

0.01 KG Salt

0.015 LT Cream

2 LT Gravy makhni

Method:-

Heat the and sauté the garlic till it is brown. Add the makhni gravy.

Heat the makhni gravy and add the rest of the ingredients except

coriander and ginger. Add a little water.

Cook for 3 minutes.

Add the chopped coriander and ginger juliennes.

Cook for another 2 minutes and finish off with cream.

KADHAI CHICKEN Qty Unit Description

500 gms capsicum 100 gms Brown onion paste

15 gms Kasoori methi

10 gms Small cardamom

10 gms Salt

To taste Cream

50 gms Chopped coriander

25 gms Ginger julienne

25 gms Chopped garlic

10 gms Garam masala

25 Ml Honey

Butter

50 Oil

Method:-

1. Heat oil and sauté the garlic. Add the Capsicums. 2. Add the rest of the ingredients except coriander and ginger.

Add a little water. 3. Cook for 3 minutes. 4. Add the chopped coriander and ginger julienne. 5. Cook for another 2 minutes and finish off with cream.

Chicken pasanda Qty Unit Description

600 gms Chicken,escolopes

1 gms Egg,whisked

12 gms Salt

7 gms Red chilli powder

10 gms Lemon juice

25 gms Ginger garlic paste

10 gms Oil

100 gms Yoghurt

30 gms Butter

15 gms Ginger garlic paste

3 gms White pepper powder

30 gms Brown onion paste

70 gms tomato puree

50 gms Cream

FOR

GARNISH

A

pinch gms Garam masala

5 gms Cream

10 gms Almonds

1. For the batter:- mix together,egg,salt(1tsp),red chilli

powder(1/2tsp),lemon juice and ginger garlic paste.

2. Flatten out each escalope with a steak hammer and coat with

the prepared batter . refrigerate for 15 minutes.

3. Heat oil in a pan and shallow fry the chicken pieces until

golden brown on both sides.

4. Remove from heat, drain excess oil and keep aside.

5. For the curry:- heat oil and butter in apan, add ginger garlic

paste and saute for a few seconds. add yoghurt and sauté

stirring constantly.

6. Stir in the remaining salt and red chilli powder along with

white pepper powder and cook for a few seconds.

7. Stir in onion paste, tomato puree, cream and saute for 8-10

minutes.add chicken pieces to the curry and cool on low heat

till the pieces are tender and the curry reduces to half.

8. Remove the chicken pieces from the curry and place neatly in

a serving platter, pout the curry on top

9. Sprinkle garam masala and drizzle cream .serve hot, garnished

with slivered almonds and accompanied by any indian bread,

Meats Let us first understand the nomenclature of these meat products. To a layman, words such as,

mutton,lamb, heifer, veal, etc.would seem like something to do with meats, but they would not

know what exactly each one specific animal. The term beef for instance, refers to the meat from

cattle which are over nine months old; all the other cattle which range between three to nine

months are classified as calf and the meat from cattle between one month and three months

would be known as veal. Meat is broadly classified into the following three types.

Bovines ox, cow, buffalo, bison ,etc

Ovines sheep , lamb, goat, deer ,etc

Swines pigs ,wild boar ,etc

All animals in these categories differ from each other in size and shape and hence, even taste

different from each other. For example, the taste of buffalo from that of cow would be very

different and so on. Meats could be broadly classified into various categories as shown in

table….

Lamb Beef Pork Poultry game

Meat from

sheep under

12 month of

age

Meat from cow,

meat from young

calf is called veal.

Meat of

pig.

Meat from chicken and

some other farm raised

birds such as ducks,

turkey, etc.

Furred wild animals

such as deer, rabbits,

mountain goats,

antelopes, etc,

Birds such as quails,

wild ducks,

pheasants, wild

turkey, partridges,

etc,

CATEGORIES OF MEAT

Ram/hogget/ewe wether Kid lamb Spring/yearling mutton

Male lamb under 1

year is called ram or

hogget.

Female lamb under

1year is called ewe.

Castrated male

lamb is called

wether.

In india we also

call it khassi

Male or female of

the sheep that is 30-

60 days old.

In france it is

referred to as

agnelet

In the UK and

the USA, a lamb

between 2-6

months is called

spring or

yearling.

Lamb above

12 months of

age.

LAMB

As lamb comes from a fairly young animal, it is natural that 1st would not be marbled with fat

and hence, it becomes very tricky for chefs to cook the lamb to utmost tenderness and juiciness.

The classification of lamb. The piece of meat which is very tender and lean, such as panfrying

,grilling ,or ev3en shallow frying, will be the apt method, but tougher cuts of meat such as the

shoulder that under goes a lot of exercise, needs cooking for a longer period of time. We cannot

cook meat at higher temperature for longer duration as it would draw out all the moisture and

burn the meat, so longer duration of cooking would entail lower temperatures and cooking

methods that use liquid medium to cook, such as boiling ,stewing, etc. roasting is another method

commonly a following, but then again, not for all the cuts.

MUTTON/LAMB SPECIFICATIONS-INDIAN

It is important here to also discuss the specifications of various cuts of lamb received in the

hotels. There specifications could depend upon the usage of these cuts on Indian cuisine and

depends upon the organization.

CUT DESCRIPTION USAGE LAMB CURRY CUT

CHAMP

RAAN

KALEJI

GURDA

MAGAZ

BOTI

PUTH

NALLI BURRAH

KARELI

These are 60-70 pieces of lamb.

Curry cut is the combination of

bonelss and on the bone mat

from the leg and shoulder of the

lamb This comes from the rack of the

lamb and each rib is culled out

to form a champ These are the hind legs of the

lamb seprated from the thigh

bone.

This is the liver of the lamb and

it shuld be dark red in colour

when received

This is the kidney of the lamb

and it should always received it

in brown colour It is the brain of lamb and is

receive whole, it should have

pleasant smell and should be free

of slime and blood Boti are the boneless pieces of

lamb obtained from the topside

of the leg This is the sirloin chop of lamb

These are lamb shanks This is the slice of the leg on the

bone

This is the muscle from the calf

of the lamb leg

This cut is used for lamb curries

and stews

Champ can be used for kebabs

and biryanis.

Lamb leg can be used for

processing into boti and curry

cut. The escalope from the leg of

the lamb, also called pasanda, is

used for making kebabs Liver is often paired with kidneys

to make a favourite street food

called gurda kalegi

Gurda is often paired with liver

to make gurda kalegi

Magaz is often used to make

curries

It is used as a cut in curry cut and

also used for making curries and

kebabs It is used as a cut for biryani and

this is very flavoufull It is used for making curries It is used as a curry cut, it can be

used in making the popular

burrah kebab It can be cut up and used as a boti

in curry or biryani

LAAL MAANS Dish

Name LAAL MAANS

Qty Unit Description

2 KG Lamb barrah and boti (50% of each)

0.3 KG Yoghurt

0.15 KG Mathania chillies

0.01 KG Red chilli whole

0.06 KG Coriander powder

0.02 KG Salt

0.1 KG Ginger garlic paste

0.04 KG Garlic chopped

0.2 KG Ghee

0.005 KG Cinnamon

0.004 KG Clove

0.003 KG Bayleaf

0.005 KG Cardamom black

0.4 KG Onions

0.3 KG Tomato puree canned (not tomato paste

mixed with water)

0.001 KG Clove powder

Method:-

Mix the lamb with half the yoghurt, half the ginger garlic paste, half

the red chilli paste, salt and cumin powder.

Chop the onions.

Heat ghee, add whole garam masala except for the cloves and the

whole red chillies. Stir for a few seconds.

Add the chopped onions and fry them to a golden brown colour.

Crush the onions, adding a little bit of hot water.

Add marinated lamb, mix well and stir fry it for 8-10 minutes on a

medium to high flame.

Add the remaining half of the chilli paste, ginger garlic paste,

coriander powder and yoghurt. Cook for 8-10 minutes.

Add hot water and bring it to a boil. Simmer till the lamb is 3/4th

done.

Remove the pieces from the gravy and add them back once the gravy

is done.Then add the tomato puree.

Heat some coal and add mathania chillies, cloves and ghee. Smoke

the dish and serve.

SAFED MAANS

Dish

Name SAFED MAANS

Qty Unit Description

1 KG Cut lamb from leg (1/2 inch cubes)

0.2 KG Onions sliced

0.015 KG Whole garam masala

0.1 KG Cashew nut paste

0.15 KG Char magaz paste

0.005 KG White pepper

0.1 KG Curd

0.01 KG Salt

0.1 KG Cream

0.001 KG Red chillies

0.001 KG Cloves

0.2 LT Oil

Method:-

Heat oil and add garam masala. Allow it to crackle. Then add sliced

onions and sauté quickly.

Add lamb and fry for five minutes.

Add cashew and char magaz, curd and white pepper paste, stir for

five minutes and add water (enough to cover the lamb).

Cover and allow the lamb to cook, till it is soft.

When lamb has been cooked, temper the curry with whole red chillies

and cloves.

Adjust the seasoning and finish with cream and fresh green coriander

(optional).

RARHA MEAT

Dish

Name RARHA MEAT

Qty Unit Description

0.5 KG Lamb boti

1 KG Lamb chops

0.5 KG Lamb naali

0.2 LT Oil

0.003 KG Cardomom green

0.003 KG Cardomom black

0.002 KG Cloves

0.002 KG Cinnamon

0.002 KG Bayleaf

0.4 KG Onion

0.06 KG Ginger paste

0.04 KG Garlic paste

0.015 KG Chilli powder-Kashmiri+A47

0.03 KG Coriander seeds

0.02 KG Cumin seeds

0.25 KG Tomato

0.01 KG Salt

0.02 KG Ginger

0.01 KG Green chilli

0.03 KG Coriander green

Method:-

Whisk the curd well. Clean and wash the lamb, apply half of the ginger and garlic pastes, curd

and leave for 2 hours.

Finely chop the onions, tomatoes, ginger, green chillies and coriander. Roast and powder cumin and coriander seeds.

Heat oil and add whole garam masala. Stir it for a few seconds.

Add chopped onions and fry to a golden brown colour.

Add ginger and garlic pastes and stir for two minutes. Add Kashmiri chilli powder and stir for another few seconds.

Add lamb with the marinade and mix it well. Bring it to a boil and then

simmer until the moisture has dried. Repeat the process two more times.

Add chopped tomatoes, mix them well and simmer until cooked.

Add roasted cumin and coriander powder.

Finally add ginger and green chillies.

Garnish with green coriander and serve hot.

ROGANJOSH

Dish

Name ROGANJOSH

Qty Unit Description

0.4 KG Goshtaba (meat)

0.12 KG Ghee

0.001 KG Cloves

0.015 KG Garlic

0.05 KG Chilli

0.2 KG Tomato

0.003 KG Green cardamom powder

0.003 KG Black cardamom powder

0.002 KG White pepper powder

0.06 KG Onion

0.02 KG Cashewnut

0.0002 KG Saffron

0.003 KG Turmeric powder

0.06 LT Cocks comb flower extract

Method:-

Boil the meat in water, and remove the scum with a ladle. Add salt

and garlic to the meat.,

Boil the meat until it is half done. Strain the meat and keep the

strained water (stock).

Then take out the meat and wash it in a pan of cold water and keep

aside.

Now heat the stock and bring it to a boil.

Then add the meat to the boiling stock. Add whole spices, turmeric

powder, ghee and onion paste.

Boil for another 10 minutes, then add red chilli paste.

Reduce the flame and cook till the meat is tender.

Add the cocks comb flower extract and saffron. Mix well and boil for

some time.

METHI MAAZ

Dish

Name METHI MAAZ

Qty Unit Description

0.5 KG Tripe of lamb

0.5 KG Chustas

1 KG Lamb botis

0.04 KG Fresh spinach puree

0.04 KG Fenugreek leaves

0.18 KG Onion

0.05 KG Garlic

0.05 KG Ginger

0.02 KG Cumin powder

0.02 KG Coriander powder

0.005 KG Turmeric

0.01 KG Salt

0.1 LT Mustard oil

Method:-

Heat mustard oil in a kadhai and smoke it.

Add chopped onions and sauté.

Once the onions have turned brown in colour, add ginger and garlic

paste and dry spices, and allow it to cook.

Once cooked, add spinach puree, fenugreek and cook till it leaves oil.

Add lamb tripe, chustas and boti to this gravy and cover and cook.

Adjust the seasoning and serve.

Fish cookery Fish provides many attractive and satisfying dishes. Fish is a high protein food, supplying on an

average a little more than 5 gms of protein per edible ounce Fish could b got from lakes, river of

seas. Fresh water fish are considered to be superior in flavor to salt water fish. A fish that has a

fat is superior in flavor to lean fish

Classification of fish

(1) white fish(round) cod, haddock, hake, whitting, Mumbai duck,

chamli

Lean fish (flat) pomfret, brill, lemon sole, plaice, turbot, sangara

(2) shell fish is subdivided into

. Molluscs- clams, mussels, scallops, oysters

. Crustaceans- cray fish, lobster, prawns, shrimps, crabs, and turtles

HOW TO CHOOSE A FISH 1 Skin should be shiny and of good colour

2 In white fish the flesh should be really white, not faintly yellow

3 Eyes should be bright and not sunken

4 Gills shoul be red

5 For freshness the fish should have a pleasant, slightly salty smell

6 If the imprint of the finger remain, after it has been pressed, then it is not fresh

7 the tail should be stiff

Some common Indian fishes

(1) Sunera

(2) Karanj

(3) Nail

(4) Chamli

(5) Hilsa

(6) Indian mackerel

(7) Tunnies

(8) Kenkrasurmai

(9) Rohu

(10)cod

Basic cuts of fish

(1) Fillets-deboned, long flat pieces of fish, without the skin. Flat fish 4 fillets.

(2) Supreme-large filet of fish cut on a slant of a large round or flat fish

(3) Goujons and goujonettes-strips approx 8cm long by 1 cm. wide cut from fillets

of fish .goujonettes are cut smaller and are mainely used as a garnish

(4) Troncon-Thick cut on the bone from a flat fish around 4-5 cm thick

(5) Darne-thick cut on the round fish round 2-3 cm thick

(6) Paupiette-the fillet of fish is laid flat on the table, stuffing is spread on it, then it is

rolled up and tied with a string to keep the shape

FILLETING A FISH

FLAT FISH-this includes the following steps

1 lay the fish flat on the appropriate chopping board.

2 cut down the natural centre line of the fis to be bone. Make your initial incision

as close to the head as possible to minimize loss of flesh, finish at the tail

3 work from the centre, cutting to the left keeping the knife pressed against the

bone to detach the fillet from the bone, lifting the fillet away from the bone as

you cut. Repeat the process for the second fillet

4 when the fillet have been completely removed, turn the fish over and repeat on

the underside to yield the four fillets.

ROUND FISH-

1 lay the round fish on the appropriate chooping board

2 working from the head to tail, cut down the backbone following the vertebrae

and over the rib cage, lift the fillet as you cut so that you have more control over

the action of the knif, detach the fillet at the tail and the head.

3 turn the fish over and repeat to yield two fillets. The head may be removed

before filleting to make it easier to detach the fillets.

FISH DISHES

GOAN FISH CURRY

SNO INGREDIENTS QUANTITY

1 Fish 750g

2 groundnut oil 120 ml

3 slice onions 60 g

4 chop tomato 60 g

5 coconut milk 100 ml

6 green chillies. 4 NO

7 Salt Salt

8 The Paste:- The Paste:-

9 whole red chilli 15gms

10 coriander seeds 15gm

11 cumin seeds 5 gm

12 Turmeric 5 gm

13 Garlic 5 gm

14 Ginger 20 gm

15 Tamarind 40gm

PREPARATION

(1) Clean & cut fish into darnes.

(2) Wash & dressed green chilies.

(3) For paste: - chop garlic & ginger, deseed tamarind & make fine

paste.

COOKING

1. Heat oil in handi, add onions & sauté till golden brown. Add

tomatoes & the paste bhunno for 2 minutes. Add second extract of

coconut milk & water (400ml)& bring to boil

2. Then add fish & green chillies. Simmer for 5 minutes. Adjust the

seasoning now add the first extract I coconut milk & bring to boil.

3. Remove to a bowl & served with boiled rice.

PATRANI MACHCHI

SNO INGREDIENTS QUANTITY

1 fish 800g

2 malt vinegar 90 ml

3 Salt To taste

4 Banana leaves to wrap.

5 groundnut oil 30ml

6 Lemon 3 no

7 Coconut chutney

8 grate coconut 100 g

9 chop coriander 50g

10 dressed chilli

11 chop garlic 20g

12 red chilli pwd 5g

13 coriander seeds 15g

14 cumin seeds 15g

15 lime juice 60ml

16 salt To taste

PREPARATION

(2) Cut fish into fillet make horizontal slit to create pockets sprinkle

vinegar & salt & keep for 30 minutes.

(3) For chutney: - mix all ingredients & make a fine paste.

(4) Stuff the pocket in the fish with chutney & spread the rest on both side.

Apply oil on leaves & wrap.

(5) Wash lemon cut into wedges.

COOKING

(1) Steam the fish in a steamer for 30 minutes.

(2) Unwrap the fish on a platter & serve with lemon wedge.

AMRITSARI MACHCHI SNO INGREDIENTS QUANTITY

1 fish 1.2kg

2 malt vinegar 130

3 salt salt

4 g-g paste 100g

5 Ajwain 10g

6 red chilli pwd 5g

7 turmeric 5g

8 white pepper pwd 5g

9 gram flour 150g

10 orange colour few drops

11 Ghee for fring

12 Lemon 2 no

13 chat masala Sprinkle

PREPARATION 1. clean fish into ½ inch thick darne.

2. For marinating dissolve salt in vinegar & leave the fish at least

25 minute in it place napkins & press gently to remove exess

moisture.

3. For its marination mix ginger & garlic paste, ajwain, red chilli,

turmeric pepper & salt with gram flour ,add water (100ml) &

orange colour ,apply paste on both side of the darne & arrange

them on a tray at least on inch keep aside for 20 minutes.

4. Cut lemon into wedges.

COOKING

Heat ghee in kadhai & deep fry the fish until crisp.

Arrange the fish on plate sprinkle chat masala & served with lemon

wedge.

INDIAN BERADS

Dish Name NAAN

Recipe

Category TANDOOR RECIPES

Qty Unit Description

1.5 KG Refined Flour

0.7 LT Milk

0.3 KG Eggs

0.07 KG Sugar

0.025 KG Salt

0.1 LT Refined Oil

0.01 KG Baking Powder

Method:-

Sieve the flour, salt and baking powder together.

Make a mixture of milk, eggs, sugar and ½ the oil, whisk well.

Gradually pour in the mixture into the flour and fold.

Rest it for 20 minutes, knead the dough with out leaving any dry flour, sprinkling oil and

water if required.

Transfer it into another container.

Make balls of 140 gms, rest it.

Flatten it with your palm and pull one end to elongate.

Bake in the tandoor at 250-degree celsius for about 6 minutes.

TANDOORI ROTI

Dish Name TANDOORI ROTI

Recipe Category TANDOOR RECIPES

Qty Unit Description

1 KG Whole wheat flour (atta)

0.03 KG Salt

0.05 LT Oil

Method:-

Sieve the flour and salt together.

Gradually pour water in the flour and knead it to a smooth dough.

Rest it for 20 minutes and then knead the dough without leaving any dry flour,

sprinkling oil and water if required.

Transfer the dough into another container.

Make balls of 60 gms each and leave them to rest.

Flatten the balls with your palm, and bake in tandoor.

POORI SNO INGREDIENTS QUANTITY

1 Whole wheat flour 250 gms

2 Salt To taste

3 Oil To fry

PREPARATION

1. Mix salt & flour together make a bay, add water & make a semi –

hard dough, cover with moist cloth & keep aside for 20 minutes divided

into 10 equal balls. Apply oil & flatten with rolling pin into round discs.

COOKING Heat oil in kadhai & deep fry untill golden brown. Serve immediately.

ROMALI ROTI

SNO INGREDIENTS QUANTITY

1 Whole wheat flour 300 gms

2 Refined flour 100 gms

3 salt To taste

PREPRATION: (1) Sieve atta,flour & salt together.

(2) Make a boy add water (225ml) in it

(3) Make a salt dough cover with moist cloth & keep aside for 10

minutes. Divided into 5 equal balls & cover for 2-5 minutes.

COOKING

Dust the balls with atta,press & flatteN with rolling pin into ground

discus. 8” stretch each disc by rotating & flipping from hand to

other.place on the convex tawa & bake both side. Serve hot with

Indian Non-veg dish.

Indian sWEETS PAYASAM Dish Name PAYASAM

Recipe

Category TAMIL NADU

Qty Unit Description

0.075 KG Long grain rice

0.0001 KG Saffron

0.02 LT Warm milk

0.75 LT Milk

0.2 LT Water

0.07 KG Sugar

0.001 KG Ground cardamom

Method:-

Wash the rice and dry it. Pound it coarsely to break the grains.

Soak the saffron strand in warm milk.

In a large pan, boil the milk for about 40 minutes or until it thickens

and reduces to half. Add rice and water if necessary; boil till the rice

is cooked.

Add the sugar, cardamom and saffron milk. Let the sugar dissolve

and simmer for 10 minutes.

Garnish with sliced almonds.

Variations can be: Semiya Payasam (vermicelli), Carrot-

Mundriparupu Payasam (carrot and cashew nut), Badam Payasam,

and Ada payasam (rice flour pasta and jaggery).

Payasam is generally served on the warmer side.

SHIRIKHAND

Dish

Name SHIRIKHAND

Qty Unit Description

2 LT Milk

0.02 KG Curd

0.001 KG Saffron

0.02 KG Cardamom powder

0.005 KG Nutmeg powder

0.2 KG Powdered sugar

Method:-

Heat the milk and set curd.

Hang the curd in a muslin cloth and remove all the whey from it.

Take as much sugar as the solid i.e. “chakka” that one gets after the

whey has been removed.

Then add saffron, cardamom and nutmeg to it.

Mix the shrikhand well till the sugar dissolves or pass it through a

sieve.

Garnish it with roasted charoli nuts.

Shrikhand is ready to be served and eaten with hot, fresh poories.

JALEBI

Dish

Name JALEBI

Qty Unit Description

0.5 KG Flour

0.05 KG Gram flour

0.1 KG Curd

0.03 LT Oil

0.25 KG Sugar

0.1 LT Water

0.01 LT Lime juice

0.375 KG Ghee

0.001 KG Saffron

Method:-

1.Sift flour and gram flour/ corn flour together.

Beat the curd and add it to the flour mixture. Mix thoroughly.

Pour hot oil into the mixture and blend well. Add enough warm water

to make a smooth batter of pouring consistency.

2.Set the mixture aside for 24-hours to ferment. Add colour to the

fermented batter.

3.Mix sugar with water and make syrup of 1 thread consistency. Then

add lime juice and strain the syrup. Keep it warm.

4. Make a hole in center of a thick piece of cloth from which the

batter can pass through.

5.Heat ghee or oil in a kadhai. Pass the batter directly into the hot

ghee in spirals.

6.Fry at low flame till the jalebis are crisp and golden.

Drain the jalebis and immediately immerse them in the warm syrup

for about a minute.

7. Then remove them with a skewer resting against the ream for a few

seconds.

8. Garnish with saffron. Serve hot.

KHEER Dish

Name KHEER

Qty Unit Description

1.5 LT Milk

0.1 KG Rice

0.1 KG Sugar

0.05 KG Almonds

0.005 KG Cardamom powder

0.03 KG Raisins

Method:-

Soak the rice in water for about an hour.

Drain the water from the rice and boil it with milk. Cooked the

mixture till the milk is reduced to 1lt.

Now add sugar, cardamom powder, chopped almonds and raisins.

Bring the rice and milk mixture to a boil and garnish it with vart.

PHIRNEE

Dish

Name PHIRNEE

Qty Unit Description

1 LT Milk

0.07 KG Rice flour

0.2 KG Sugar

0.05 KG Almonds, blanched and slivered

0.01 KG Kewra essence

0.001 KG Green cardamom powder

0.001 KG Silver leaves

0.1 LT Water

Method:-

Add 100 ml cold water to the rice flour to form a paste.

Heat the milk, add sugar to it, and boil the milk for 5 minutes.

Gradually add the rice paste to the milk, stirring till it thickens to a

creamy consistency.

Remove from the flame, add essence, pour into individual dishes, and

sprinkle slivered almonds and crushed cardamom. Decorate with

silver leaves.

Serve hot or cold.

SHAHI TUKRA

Dish

Name SHAHI TUKRA

Qty Unit Description

0.8 KG Bread loaf

0.2 LT Milk

0.3 KG Sugar

0.001 KG Saffron

0.2 KG Ghee - for frying

0.01 KG Elaichi powder

0.001 KG Silver leaf

0.03 KG Pista

0.03 LT Rose water

0.5 KG Rabdi

Method:-

Slice the bread and cut it into round shape using a mould. Deep fry

the pieces of bread and

keep them aside.

Reduce the milk to half its total quantity and mix milk, sugar,

saffron and elaichi powder

together.

Soak the fried bread pieces in milk till they are soft.

Arrange the bread pieces on a serving plate and pour rabdi on top of

them. Garnish with silver leaf, rose water, pistachio and saffron.

Indian Beverages

MASALA TEA

Portions: 4 Cups SNO INGREDIENTS QUANTITY Unit

1 Tea leaves (CTC) 10 Gms

2 Sugar As required

3 Milk 2 Cups

4 Water As per required

5 Green cardamom 3 Nos.

6 Cinnamon 2 Sticks

Method of preparation:

Put water in a patila and place it on flame.

Add tea leaves into it and boil with cinnamon.

Let the liquor turn dark amber and add milk as per required.

Bring it to boil, add sugar and then crushed Green cardamom.

Wait till sugar dissolves in it, put off the flame, strain the tea in cups and serve piping hot

with cookies.

Other variations: Oolong- Semi fermented tea leaf, generally preferred without milk.

Green- Unfermented tea leaf, prepared without milk.

Earl grey- Assam + Darjeeling Flavored with oil of Bergamot orange.

Imperial Russian- Flavored with peel & oil of Bergamot Orange

Rose hip- Flavored with dried Rosehip-Rich in Vitamin-C (Tarragon)- Pods formed at the

base of Rose flowers

English B/F Tea-70% Assam+30%Darjeeling.

Irish B/F tea- 40% Darj+60%Ceylone.

Note: This method is for readymade tea served in cups, tea can also be prepared without milk if

milk is to be served separately.

2. Coffee

Portions: 4 Cups SNO INGREDIENTS QUANTITY Unit

1 Coffee powder 20 Gms

2 Sugar As required

3 Milk 2 Cups

Method of preparation:

Put the milk in patila and let it boil.

Put coffee powder and continue boiling.

Put sugar in it and dissolve.

Serve piping hot.

Variations in preparation :

INSTANT – Given above

VACCUM INFUSION (CONA)-freshly ground coffee beans are infused in hot

water,vaccumed and after infusion the coffee is served piping hot .

PERCOLATOR- freshly grounded coffee beans are used in a jug of hot water with a

plunger attached on top, the pulger is placed down after the coffe is brewed properly and

after pressing the fresh brew is collected in upper part and coffee beans set at bottom.

CAPPUCCINO- coffee with 1/4th

of froth.

ESPRESSO-Coffee without milk served with dark chocolates.

Note: This method is for readymade tea served in cups, coffee can also be prepared without

milk if milk is to be served separately.

3. Lassi

Portions: 4 Glasses SNO INGREDIENTS QUANTITY Unit

1 Yoghurt 500 Gms

2 Sugar As required

3 Green cardamom powder 5 gms.

Method of preparation:

Put the yoghurt in a blender.

Add all ingredients and blend with ice.

Serve chilled.

Variations:

Little rose syrup can be dropped in the base of glass by the back of spoon.

4. Masala Chaach: Portions: 4 glasses

SNO INGREDIENTS QUANTITY Unit

1 Curd 250 Gms

2 Salt As required

3 Jeera powder 10 Gms.

4 Water 350 ml.

5 Mint powder 5 Gms.

6 Chaat masala 5 Gms.

Preparation:

Put all the ingredients in blender except jeera powder.

Blend well with ice but prevent formation of butter.

Served chilled with sprinkling jeera powder on top.

Variation:

Chaach can also prepared plain i.e. without any spice like jeera and mint powder.