Food Productions

Web Hosting by Netfirms | Free Domain Names by Netfirms

Introduction about Hotel:-

Definition about Hotel - Hotel is a place where fooding and lodging provided for the traveller in return they pay rent.

History of Hotel:-

6^th sanctuary BC Hotel system established. (like Inn.)

17^th sanctuary BC Switzerland cottage “Scholet”

1760 BC In Paris Hotel “Garni” (Separate room & separate bead).

1794 “City” Hotel Newyork . (Fully)

Classification of Hotel

Secondary Category Primary Category

Inn Lodge

Chain Hotel Boat House

Transit Hotel Bonding

Motel Dark bang law

Resort Circuit House

Beach Hotel Hostel

Department in 5 Star Hotels:

Director

General Manager

1. Front office 2. House keeping 3. Maintenance 4. Main trance 5. Sales & Marketing 6. Personal Account 7. Purchase 8. Store 9. Security 10. Food and Beverage

Service Production

1. Coffee Shop 2. Bar Room 3. Service 4. Banquet 5. Restaurant 1.Main kitchen 2.sub kitchen 3. Satellite kitchen

-------------------------------------------------------------------x-------------------------------------------------------------------

Personal Hygiene:-

How to wash hand correctly:-

Always wash your hand in a Basin not in a Sink.
Wash your hand with warm water.
Put soap and rub in to your palm, hand and arms.
Wash it with cold running water.
Wipe your hand with clean towel.
After washing do not touch any dirty things.

When you should wash your hand:-

After using toilet.
After sneezing and blowing nose.
After handling dirty equipment.
After using clearing materials.
Before coming on duty.
After your break.
After smoking.

Daly personal hygiene routine:-

Take bath or shower every day possible.
Chin your socks and under garment every day.
Cut your hair short and keep it well comb.
Cut your nail short and keep clean.
Wash your hair frequently.
Tie your hair with hair net (for ladies).
Use less jewellery as possible.
Wear clean uniform every day.
Keep your cuts and buns cover.
Keep your shoes polish.
Shave every day.
Infirm your supervisor if you are suffering from stomach pain, skin rash, cold, septic cut or diarrhoea.

What should not do when you working in the kitchen:-

1. Do not comb your hair or put un make up.

2. Do not spit, cough or sneeze openly use handkerchief.

3. Do not pick your nose or teeth.

4. Do not smoke in the kitchen.

5. Do not use your Apron to wipe your hand.

6. Do not sit on your working surface.

7. Do not leave the clutter behind.

8. Do not leave the waste bin open.

Seven general points for person hygiene (Staff code) :-

1. Always wash your hand before and after your duty.

2. Tell your supervisor at once if you are suffering from skin rash or stomach pain.

3. Cover your cuts and buns.

4. Always wear clean uniform.

5. Keep your work area and equipment hygiene.

6. Keep follow the daily routing of personal hygiene.

7. Never spit, cough or sneeze openly.

How to handle equipment & utensils:-

Handle plate by outer rim, glass by stem and cup by handle.
Remove and destroy all the crack and broken crockery.
Use fork or tong to pick up the food, not your hand.
Avoid handling food un-necessary.
Use spoon for testing food not your hand.
Make sure all the crockery, glassware and equipments should be wash and store.
Keep your work table and area clean.
Keep all the utensils clean and put away neatly.

Basic Hygiene:-

Ten main reasons for food poison:-

Food prepared too far in advance and store at room temperature, not in the refrigerator.
Cooling food too slowly in the refrigerator.
Not re-heating food in too high temperature to destroy food poison Bacteria.
Using of cook food. (With new).
Under cooking.
Not thawing frozen poultry for sufficient time.
Cross contamination from raw to cook food.
Storing hot food in the refrigerator.
Contamination from infected food handler.
Using of stale food.

How does food become contaminate?

By people: - direct contaminate food by sneezing or cough.
Raw food: - Particular by dangerous the liquid from raw meat contract with food- that food become contaminate.
Soil: - From the root vegetable should be washed and remove.
Insect and dust: - Cary bacteria and directly tough the food.
Dead flies: - From the ceiling falls and contaminate the food.
Rodents and animals: - Like cat, rat, mice directly touch the food.
Refuse and waste: - Attract flies and contaminate the food.

How to protect food from contaminate:- What measure we should follow to protect contaminate?

Keep food cover when ever it possible.
Only handle food by using tong, plate or frog.
Separate raw food from cook food (Hi risk food).
Use separate equipment for raw and cook food.
Prevent insects, animals and birds entering the food room.
Store food in tightly lidded container.
Maintain highest standard of person hygiene.
Wear suitable uniform.
Remove unfit and waste food promptly.
Keep food off the floor.
Make some that liquid from the thaw meat does not contact with cook food.
Use the correct clearing procedure.

What are the high risk foods?

The cook food which we can not preserve for long period.

Example: Cooked meat and poultry.

Sauce and Gravies.

Cooked egg and egg product.

Custard, Shell fish and sea food.

Generals’ rules for food handler:-

All the utensils should be clean before preparation stared.
Raw food must always keep separate from high-risk food.
Frozen meat must be completely thaw then cook.
Thawing must be carried out in separate area.
All meat items must be cook properly.
All the re-heated food must be reheated properly.
Cook food must be protecting from contamination.
Cook food must not remove from the refrigerator until required.
Wiping cloths must keep clean.
Animals must not be allowed to enter the food room.

Culinary Terms:-

Spice (mashala):-

Ginger
Garlic
Red chilli
Green chilli
Cumin white
Cumin black
Coriander
Turmeric
Fenugreek
Fenugreek leaves
Clove
Bay leaf
Cinnamon
Black cardamom
green cardamom
Nutmeg
Black paper
White paper
Poppy seed
Mustard seed
Dry ginger
Italian Herbs:
1. Rose Mary
2. Thyme
3. Basis
4. Oregano
5. Taragoan
6. Cynine
Seam Black
Seam White
Asafetida
Fennel seed
Mace
Magaz (Kernel seed)

Name of Vegetable:-

Potato
Sweet potato
Yam
Dry onion
Shallot
Spring onion
Tomato
Cherry tomato
Ladyfinger
Croquette
Egg plant
Brinjal
Pumpkin
Bottle gourd
Bitter gourd
Wild bitter gourd
Cauliflower
Bro-Cauli
Cabbage
Red cabbage
Radish
Carrot
Beet
Turnip
Capsicum (Red, Green, Yellow)
Green coriander
Celery
Parsley
Squish
Lettuce
Spinach
Curry patta
French Beans
Flat Beans
Long Beans

Name of Fruits:-

Apple
Cooking Apple
Grapes (Black and green)
Pears
Papaya
Pipe mango
Raw mango
Jack fruits
Guava
Grape fruits
Sugar cane
strawberry
Orange
Sweet Lime
Banana
Pineapple
Coconut
Castor Apple

Name of dry fruits:-

Resin
Dates
Cashew
Almond
Pistachio
Peanut
Desiccated coconut
Cherry
Walnut

French to English word meaning:-

Bain Marie:-A container of hot water on which food is kept warm without burning.
Baste:-Putting of oil on meat during roasting.
Burro fondv:- Melted butter.
Bechamel:-A kind of white sauce.
Bouillon:-Un-clear Stock
Boquet garni:-Bundle of herbs use to flavor the soup, sauce or gravy.
Grill or Broil:-It is a method of cooking on salamander.
Brunoise:- Small dice cutting of vegetable.
Co nape:-A kind of open sand which.
Cncasse:-Roughly cutting of tomato.
Can Somme::-A kind of clear soup made of Beef Stock.
Crouton:-Dice cut of breed into deep fry.
Grate:-To make the food dust.
Hache:-To male a fine mince
Incise:-To mark an fish or chicken body.
Jardièner:-Baton shape or finger shape of cutting vegetable.
Julien:-Fine stripe cutting of vegetable.
Laison:-Mixture of egg yolk and cream.
Macedoine:-Big dice cutting of vegetable.
Macerate:-Dice of fruits dip in juice or syrup.
Mandolin:-Hard made machine to cut vegetable.
Marinade:-To mix spice in a meat before cooking.
Mirepoix:-Roughly cutting of vegetable.
Mise-en-place:-Preparation before cooking a service start.
Pappadum:-Thin wafer like bread (Roast or Fry).
Purre:-To make fine paste out of vegetable or tomato.
Reduce:-To decrease the sauce of the food.
Roux:-Combination of fat & flour-use to thickening soup, sauce, gravy.
Season:-Sprinkle of salt & pepper.
Sieve:-A kind of strainer.
Spatula:-A kind of wooden spoon.
Wok:-A kind of utensils use for frying.
Appitizer:-First course of food.
Main course:-A kind of heavy food (meat, vegetable, rice.).
Dessert:-A kind of sweet items.
Rodent:-Any kind of rat or mice.

Type of break fast:-

Break fast 3 types:-

A-ta-carte:-Separate items separate rates.
Buffe:- Toast, egg, Fresh fruits, Jam/Butter, porridge, tea/coffee.
Fix break fast:-Fix price

Continental:

Choice of juice:-Orange/Pineapple/Tomato

Choice of cereals:-Cornflake/Posridge

Toast:-Brown bread,/white bread.

Tea/coffee.

b. American Break fast:

Choice of juice:-Orange/Pineapple/Tomato

Choice of cereals:-Cornflake/Posridge

Choice of eggs items: Fried/Boil.

Choice of could meat: Hamb/Becon/Soussage

Choice of toast: Brown bread/White bread/

Tea/coffee.

c. Indian break fast:

Choice of Lassie: sweet/salt/plain

Aloo paratha with yoghurt/Puri Bhaji with pickle

Tea/Coffee.

Clearing:-

Dish washing machine:- Make the switch off-open the outer cover clean inside with stab hand brush, take out the button food tray-clear the fray and put in back check on the eaves close the machine wipe the outer part-than switch on.
Preparation table: - After finishing your work-wipe it with soap & hot water.
Waste trap:- Take it out, wash it with hot water and soap-put it back in its place.
Waste Bin:- Empty it in every swift wash inside with hot water.
Floor: - Sweep the floor with long handle from-and mop it with soap & hot water.
Dish or equipment rack:- Wash it with warm water.
Wall- Clean it with sponge dip in hot water & soap.
Ventilation:- Clean it every week with soap & hot water.
Freezer & Refrigerator:- Defrost before 6 hour of cleaning-empty on the food stuff. Wipe inside with sponge warm water & soap-again wipe it with clean towel. Put back on the food stuff switch on the machine.

Knife Skill:-

Daly life in kitchen-certain work has to be done by knife the technique of using like to do chopping, dicing, de-boning, slicing is called knife skill.

Types of knife:-

Peller:- It is a kind of knife use to peel hard vegetable like potato, carrot, radish.
Paring knife:- This knife has small this move blade- use to do small cutting of decorated an vegetable.
Fillet:- This knife has a tun long blade- use to fillet the fish and poultry also use for de-boring.
Vegetable knife:- This knife has a thin blade- use to slice as dice the vegetable.
Cook knife:- This knife has medium bride blade- this is cooks special knife. With this knife we can do multipurpose work- like chopping, dicing, slicing.
Carving knife:- This knife has a round blade with teeth- use for curve meat & poultry.
Bread knife:- This knife has a long thin blade with teeth- use to slice bread.
Chopper:- This knife has a bride blade use to chop meat & vegetable.
Steel rod:- It is use to sharpen the knife.

Safety rules for knife:-

Hold the knife points down, when carrying knife around in the kitchen.
Place the knife flat on the table.
Do not let knife hang over the edge of the table.
When using knife keep your eye and mind on your job.
Use the right knife for the right job.
Always keep knife sharp.
After use clean the knife and put it away.
Always keep the handle of the knife clean.

Different kind of vegetable cutting:-

Brunoise cut:- It is small dice cutting of vegetable size 1mm cube.
Macedoine cut:- It is big cutting of vegetable size 5mm cube.
Jordinere cut:- It is a baton shape or finger shape cutting of vegetable size 2x2x15mm.
Julien or shrded cut:- It is a fine stripe cutting of vegetable size 1mm.
Pasayane cut:- Specially use in salad or fruits cut.

a. Round (10 mm).

b. Square (10 mm).

C. Tri-angle (10 mm).

Washing and blanching food:-

1. Soaking:- Soaking is done for two reason.

a. To make the raw food soft (dry food) before cooking.

b. To extract the excess blood from the meat or poultry.

Soaking is normally done in could water for 6 to 8 hours- before cooking. Meat soaking it need 1 to 2 hours.

2. Washing: - washing is normally done to remove soil from the vegetable. Potato need to be wash twice before and after pealing. Washinh is also done in a case of fish to remove scale. The ”Carcass” of the chicken need to be wash both from inside and outside.

3. Dips-infecting: - It is normally done in case of Salad which is eaten raw. Like- lettue, tomato, onion, beet, and cucumber these need to be at most care in washing- this salsd need to be wash in a chemical treatment water to remove bacteria. – Like chlorine, potassium, magnesium.

4. Blanching:- It means half done- In the kitchen most of the food items need to be half cook- so that during pick time it does not take much time to make complet item- example:- boil rice, noodle, boil potato, boil vegetable, boil meat.

5. Rinsing: - After billing the food stuff- it need to be wash in cold water – to stop the temperature- it is called rinsing.

Store:-

Storage area:- The main storage area in the kitchen are dry store, refrigerator, freezer, and rack.

Important points for storing:-

stock of food can be kept at suitable lable.
All food leaving and entering store can keep recording.
Commodities can be held safe.

Well plan store should include following points:-

It should be in a cool place.
It must be well ventilated and free from damp.
It must be in a convenient position from receiving and issuing good.
It must be in highest standard of hygiene.
It must be having well light.
There must be enough space for refrigerator and freezer.

Storage Containera:-

Any food delivered in a flimsy bag should be transferred in a bin.
Bulk goods like rice, flour, sugar, salt, pulses should be store in a tight filled lid.
Sacks and boxes should not be store on the floor kept on certain hight.

Special storage points:-

All old stock should be brought forward for issuing first, with each new delivery.
Commodities with strong odor should store away from the food.
Finned good should be un-placed, check and store.
Blown tin (open-tin) should be thrown away. The rust may comes food poison.
Always check date of manufacturing and expiry.
Do not keep the clearing material along with the food.

Cold room:- Usually in large establishment cold room is use to preserve meat, poultry and fish for long period.-(18 degree calyces to 20 degree calyces) maximum period is 6 month.

Chill room:- This room is normally attach with the separate kitchen of the restaurant. Example: Coffee shop kitchen, Indian kitchen. The normal temperature of this room is 0 degree to5 degree calyces and its size is 5’x5’x7’. This chill room is use to keeps-cheese, fruits, vegetable, sweets, cold cook meat.

Don’t do with a refrigerator or correct using of refrigerator:-

Do not un-plug the refrigerator.
Do not put hot food in the refrigerator.
Always keep the food cover in the refrigerator.
Do not keep the raw onion or ginger and garlic paste openly.
Wrap the meat or fish with fine plastic wrapper to avoid dryness.
Wrap the fresh vegetable with old news paper.
Do not leave the door open for long period.
Do not shot the door of the refrigerator with “Dang” sound.
Clean the refrigerator ever week or in ever 15 days.

Storage instruction for dry store:-

Shelves (rack) should made out of metal or steel with well paint.
The room must be well ventilated, so that odour (flavour) is not problems.
No item must be placed on the floor.
The store should look clean and tidy.
One wash basin is required in the store.
The normal temperature for dry store is 20 degree to 25 degree calyces.

Separation in storage or perishable food in kitchen:-

Raw vegetable

Fruits

Raw fish

Shell fish

Poultry egg

Dairy product

Raw meat

Clean vegetable

Half done fish

Shell fish

Cook egg

(Boiled)

Processed

Meat

Half done

Prepared meat (Ready to cook).

Cooked food (Ready to serve).

Recomandated temperature in storage:-

Vegetable: 5*c to 8*c

Raw meat, poultry, fish: 2*c to 5*c

Prepared meal: 2*c to 5*c

Mixing food:-

Mixing food: - There is various method of mixing food item together. Each one need to be understood with the knowledge of item to be mixes.

Stirring:- it is a method of mixing food spoon or spatula reason for stirring;-
1. The lump of food breaks evenly.
2. Food with not burn at the bottom pan.
Whisking; - This method of mixing food is use in preparing a cold sauce called meyonnise.
Whipping: - This is also a kind of mixing food using cream.
Beating: - This method is in making eggs items and cake.
Folding: - This method is use when two thick liquid has to mix together.
Blending: - This method is use when any paste is prepare out of vegetable.

Stock:-

Definition: Stock is a kind of liquid made out bones or vegetable in a cold water and it is boil for 2 hour.

Classification of stock:

______________I___________

I I

Veg stock Non-veg stock

________________I___________

I I I

White stock Brown stock Fish Stock

Guide line for stock preparing:-

Choose fresh ingredients for longer life of the stock.
Scrap out the meat and fat from the bone.
Chop the bone in to smaller pieces.
Put the chopped bone in container of cold water.
Add other ingredients like parsley, mushroom, tomato, vegetable.
Put the container of cold water on a fire.
Bring it to the boil.
Skim out the black fizz.
Simmer the fire and boil it for 2 hours.
After boiling strain the stock in a clean container.
Use as per requirement.

White Stock:-

Recipe:-

Selected bone 2 and 1/2 kg

Water 5 litres.

Mine Poix 500 gram.

Bouquet garni

Tomato slice 200 gram.

Mushroom 200 gram.

Parsley stalks 1 piece.

Method:

1. Wash the bone and scrap out meat & fat.

2. Chop the bone in to small pieces.

3. Put the chopped bone and other ingredients in the container of cold water.

4. Put the container on a fire and bring it to the boil.

5. Skim out the black fizz.

6. Simmer the fire and boil it for 2 hours.

7. After boiling strain in clean pot and use as per requirement.

Brown stock:-

Recipe:-

Bones 2 and ½ kg.

Water 5 liter.

Mine poix 500 gram.

Boquet garni 500 gram.

Tomato slice 200 gram.

Mushroom slice 200 gram.

Parsley stalks 1 piece.

Oil 200 ml.

Method:

1. Wash the bone and chopped in to small pieces.

2. Heat oil in a pan and fry the bone along with minepoix in to brown colour.

3. Put the fried bone and mirepoix in a container of cold water.

4. Add reat of the ingredients and boil it.

5. Skim out the black fizz.

6. Simmer it and boil for 2 hours.

7. Strain it and use as per requirement.

Fish stock:-

Recipe:-

Water 5 liter.

Fish bone 2 and1/2

Pasley stalk 1 piece.

Whole pepper corn 10 to 12 pieces.

Bay leaf 3 to 4 pieces.

Lemon juice 50 ml.

Chopped onion 100 grams.

Method:-

Heat the sauce pan, with butter.
Add chopped onion, bay leaf and pepper fry for 3 to 5 min.
Add fresh bone and fry ti for another 3 to 4 min.
Put the fried fish bone, onion, bay leaf and pepper in container of cold water add pasley, lemon juice.
Being It to the boil and simmer.
Boil it for 30 min.
Strain the stock in a clean pot use as per requirement

Vegetable stock:-

Recipe:-

Water 5 litres.

Roughly cut vegetable 2 and ½ kg.

Pasley stalk 1 pc.

Tomato slice 200 gm

Mushroom 200 gm.

Method:-

Wash the vegetable and cut.
Put it in a container of cold water.
Add other ingredients.
Bring to the boil and simmer.
Boil it for 1 hour.
Strain the stock and use as per requirement.

Sauce:-

Definition:- Sauce is different as a “Thickening agent” use in soup or gravies.

Function of stock:-

It gives colour to the dish.
It increase taste to the dish.
It gives flavour to the dish.
It gives body to the dish.

There are 6 types of basic sauce it is also called mother sauce.

Basic Sauce

_________I______________________

I I

Hot Cold

________I_____________________________I__

I I I I I I

1. Bechamel 2. Espagnole 3.Tomato 4. Veloute 5. Hollandise 6. Meyonnise

(White (Brown (Read

Sauce) Sauce) Sauce)

1. Bachamel:- It is prepared by adding butter and flour in equal quantity on top adding by warm milk and boquet garni.

Use: Augratin, Beef, Strognuf

Espagnole:- It is prepared by adding equal quantity of butter, flour cook into brown colour. On top added with tomato pure, mine boix, buquet garni, brown stock.

Use: Sizzler, Spegnethi, Bolagnise.

Tomato Sauce:- It is prepared by adding equal quantity of butter, flour cook in to light brown colour on top adding mine poix, tomato pure and white sauce.

Use: Tomato soup, Spegnethi, Nepolitan, Pizza, Paste.

Veloute:- It is prepared by adding equal quantity of butter, flour cook in to light brown colour on top added white stock and boquet garni.

Use: grill fish, grill prown.

Hollandaise:- It is prepare by reducing black papper and vinegar, than added with egg yalk and melted butter whisk together.

Use: Any types of continental fish item.

Mayonnaise:- It is prepared by adding egg yalk, oil, mustard. Lemon juice, viregan, salt, pepper whisking together.

Use: Fish-N-Chip, fish finger, fried prown.

Roux:-

Definition of roux:- Roux is a combination of fat & flour cook equally for thickening the many kind of sauce.

There are 3 kind of Roux:-

White Roux: Equal quantity of butter & flour is use.

Method: Heat butter in a sauce pan add flour and cock for 2-3 mins.

Blond Roux: Equal quantity of butter & flour is use.

Method: Heat butter or chicken fat in a sauce pan add flour and cock in to light brown colour.

Brown Roux: Equal quantity of butter & flour is use.

Method: Heat butter or beef fat in a sauce pan add flour and cock in to light brown colour.

Bachamel Sauce (white sauce):-

Recipe: for 1 lit.

Warm milk 1 lit.

Butter 75 gm.

Flour 75 gm.

Boqunet garni (Crush garlic & Bay leaf)

Method:-

Heat butter in a sauce pan.
Add flour and cook for 2-3 min.
Add warm milk and stir properly.
Add boquet garni and cook on a slow fire for 15-20 min until thicknes.
Use as per requirement.

Espagnole or Demiglaze (Brown sauce):-

Recipe: - for 1 lit.

Brown stock 1 lit.

Mire pox 200 gm.

Flour 75 gm.

Fat 75 gm.

Tomato puree 75 gm.

Method:-

Heat fat in a sauce pan.
Add flour and cook into brown colour.
Add tomato puree and mix properly.
Add stock and mire pox.
Cook on a slow fire for 15-20 min.
After cooking strain in the sauce and use as per requirement.

Tomato Sauce (Red sauce):-

Recipe: for1 lit.

White sauce 1 lit.

Mire pox 200 gm.

Tomato purees 100 gm.

Butter or fat 75 gm

Flour 75 gm.

Bacon slice 50 gm (Optional).

Method:-

Heat the sauce pan with fat/butter.
Add mire pox and bacon fry for 2-3 min.
Add flour and cook into light brown colour.
Add tomato purees and mix properly.
Add stock and cook on a slow fire for 15-20 min.
After cooking strain the sauce and use as per requirement.

Veloute sauce:-

Recipe: For 1 lit.

White stock 1 lit.

Butter 75 gm.

Flour 75 gm.

Boquet garni

Slice mushroom 100 gm.

Method:-

Heat butter in a sauce pan.
Add flour and cook in to light brown colour.
Add stock and mix properly.
Add mushroom and boquet garni.
Cook on slow fire for 15-20 min.
After cooking strain the sauce and use as per requirement.

Mayonnaise (Cold sauce);-

Recipe:- For 600 ml.

Oil best quality 600 ml.

Egg yolk 2 pc.

Vinegar 30 ml.

Lemon juice 10 ml.

Mustard powder 5 gm.

Salt, pepper Pinch.

Method:-

In a clean pot add egg yolk, vinegar, lemon juice, mustard, salt, pepper and little oil (few drop).
Whisk the sauce and keep an add oil drop by drop until all the oil is complete and sauce become thick lump.
Fill in bottle and place it in cool place.

Use:- Can be use instead of butter in sandwich, bunger, hot dog.

For mayonnaise we can make 2 items.

Tartar sauce:-
Cocktail sauce:-

Tartar sauce:

Recipe:- For 100 ml.

Mayonnaise 100 ml.

Chopped parsley 25 gm.

Chopped genkin (baby cucumber) 15 gm

Salt, pepper pinch.

Method:-

Mix together

Use:- Fried fish, fried chicken, fried prawn.

Cocktail sauce:-

Recipe:- For 100 ml.

Mayonnaise 100 ml.

Cream 15 ml.

Tomato ket chop 15 ml.

Salt, pepper pinch.

Method:-

Mix together (its colour is pink).

Use:- Prawn, Chicken.

Soup: - Soup is a liquid food and it is also a second course of menu.

Soup

_____________________I__________

I I

Thin Soup Thick Soup

________I__________ _______I______________

I I I I

Hot soup Cold soup Cold soup Hot soup

(Consommé (Consommé Gaspacho ( Italian) I

beef stock) beef stock) ____I___________

I I I Broth Puree Cream

Consommé:- This is a rich soup made out beef stock, beef mince, egg white. It is also basic soup-after preparing this soup we can make other kind of consommé.

Example: consommé brunoise, Julie, consommé Royal.

Broth:- It is a kind of clear soup made out of stock, meat and vegetable then finishing of soup corn flour is added to make the soup little thick any kind of Chinese soup is a broth soup.
Puree:- It is a medium thickness soup made out of stock, vegetable puree and vegetable/meat. Example: Tomato soup, mulligat wary soup.
Cream: It is a thick soup made out of stock, Béchamel, meat, vegetable and cream.

Example: Cream of chicken cream of mushroom.

5. Gaspacho: It is Italian base soup made out of stock, tomato, capsicum it is a cold soup.

Salad:-

Normally eaten raw, it is prepared by adding tomato, cucumber, beet, onion, lettuce.

Before preparing salad the vegetable should be wash in a chemical treatment.

Types of salad:-

Single ingredients: This type of salad is prepared from only one type of vegetable.

Example: Tomato salad, Cucumber salad, Onion salad.

Compound salad: This is a mix type of salad prepared from two or more than two types of vegetable. Example: Green salad, Tass salad,Greek salad.
Russian salad: Made out of dice carrot, beans, green peas boil-added with meyonnise cream and dry nuts also can add dry and fresh fruits.
Cols Law: Juliens of carrot, cabbage, meyonnise, cream and rexin-mix.
Howain salad: Dice cut boil chicken, dice pineapple, cocktail sauce and tobbasco sauce-mix.
Fruit Salad: Indian style-dice cut mix fruits-mix with honny abd thick yoghurt.
Waldrof: Continental style-dice cut mix fruits-mix with meyonnise and cream.
Kuchumber salad: Julients of cabbage, beans sprout, carrot, mix with salt, pepper, lemon juice.

Dressing:-

Dressing is a kind of sauce-mix with salad to increase the test and colour.

Basic dressing-Vinaigrette

Recipe (Persian 600 ml

Ingredients:

Salad oil 600 ml.

Vinegar 50 ml.

Salt, pepper pinch.

Mustard powder(changeable) 1 table spoon.

Method:-

Mix oil the ingredients together and whisk.
Use as per requirement.
Keep in a cool place.

English dressing: 10 mg. English mustard mix with basic dressing.
French dressing: add 25 gm. French mustard (DIJON) in the basic dressing.
Italian dressing: add 10 gm. Italian one herbs in the basic dressing.
Garlic dressing: add 25 gm roasted chop garlic in the basic dressing.
Honey dressing: add 25 ml of honey in the basic dressing.
Yoghurt dressing: add 50 ml yoghurt in the basic dressing.

Sandwich:-

Basic stapes of sandwich:

Take two slice of bread (brown or white).
Toast it on keep un-toast.
Put butter or mayonnaise on both the side of bread.
Put filling like slice cucumber, tomato, lettuce, onion, omelette, fried chicken, fish on one slice of bread.
Cover the sandwich with another slice of bread.
Cut the side crust of the sandwich.
Cut the sandwich with two tri-angles.
Serve on a plate with French fries or wafer chips.

Different types of sandwich:-

Plain sandwich: Two slice plain bread, butter, lettuce and fillings-garnish-French fries.
Toasted sandwich: Two slice toasted bread, butter, lettuce and fillings-garnish-french fries.
Grill sandwich: Two slice plain bread, butter, veg or non-veg fillings-garnisg-French fries.
Open sandwich: two slice toasted bread, butter,fillings..
Steak Sandwich: two slice toasted bread, butter, tomato slice, lettuce, steak meat-garnish
Club sandwich: Three slice tasted bread, butter, lettuce, cold meat, cheese, egg, vegetable, and garnish.

Cooking:-

Method of cooking:-

Classification of cooking:- There are two types of cooking.

Moist: It has also four types

i. Boiling.

ii. Steaming.

iii. Stewing.

iv. Poaching.

Dry: It has also five types.

i. Baking

ii. Grilling.

iii. Broiling.

iv. Roasting.

v. Frying.

i. Moist Boiling:- In this method prepare food is cook in a presence of liquid (water, Stock, Milk).

Boiling is two types:-

When food is kept in cold water and boil.

Example: Stock, Cooking of tuff meat.

Advantage in this method:

· Staffs get enough time to do other work.

· Food cook properly.

b. When food kept in a hot water and boil.

Example: green vegetable.

Advantage in this method:

· Colour of the food does not get lost.

· Nutrition does not get lost.

ii. Moist Steaming: In this method prepared food in cook in presence of water vapour (steam). Steaming is two type:-

a. Direct steaming: In this method prepared food is kept directly in a steamer and steam.

Example: Idli, momo.

b. Indirect steaming: in this method prepared food is wrap with silver foil and cook in a steams.

Example: Steam fish, Steam prawn.

iii. Moist Stewing: In this method-equal quantity of food and water is use along with vegetable-during serving. It serves along with the liquid and vegetable.

Example: Irish stew, Brown stew.

iv. Moist Poaching: In this method food is cook in a liquid at 98 degree C temperature.

Example: Poach chicken, poach lamb.

2. Dry method:

i. Dry - backing: in this method prepared food iis cook in an oven at “Radiant” heat.

Example: Cake, bread, biscuits, cookies.

ii. Dry - Grilling: In this method prepared food is cook in an electricity oven or in a clay oven.

Example: Grill fish, grill prawn, grill chicken.

iii. Dry – Broiling: In this method it is also a type of grilling- only in this method prepared food is cook on a salamander in oil.

Example: Broil chicken, broil fish, broil prawn

3. Dry – Roasting: in this method prepared food is cook in an electric oven or in a clay oven.

Roasting is three types:

Oven roasting; In this method food is cook in an electric oven-at 225 degree C temperature.
Tender: In this method prepared food is in a char cool clay oven.

Example: Tender chicken, kawab, Tikka.

c. Spit roasting: In this method prepared food is hang between two pole and cook from buttom heat. Example: Bar-B-Q.

v. Dry – Frying: In this method prepared food is cook in a presence of fat (Oil, ghee, Butter).

Frying is four types:

a. Sauté fry: In this method prepared food is cook in a very less quantity oil.

Example: sauté chicken, sauté vegetable.

b. Shallow fry: In this method prepared food is cook in a medium quantity of oil.

Example: Shallow fry fish.

c. Stir fry: In this method prepared food is kept in a net and cook a very hot oil for few minutes.

Example: Stir fry chicken.

d. Deep fry: In this method prepared food is cook in maximum quantity of oil.

Example: French fry, pure, fried fish.

Key point for deep fry:-

Always wear long sleeves cloths.
Always deep fry the food in a clear oil.
Do not deep fry in below temperature oil-below 170 degree C.
Do not deep fry the food in a over temperature oil-over 195 degree C.
Always deep fry food in a correct temperature of oil-180 degree C.
During deep fry the colour of the food should be light brown.
Do not put all the food one at a time.
during deep frying make your hand little faster.
During deep frying stain water completely from the food.
During deep frying strain the fat completely and serve hot.

To measure the correct temperature of oil:

In case A: Batter is drop and it goes down-it rise up after few second the temperature is 150-160 degree C.

In case B : Batter is drop and it goes down and rise up immediately its temperature is 160-170 degree C.

In case C: Batter is drop and it rise up from the half way the temperature is 170-180 degree C.

In case D: Batter is drop and it stay above the temperature is 195-200 degree C.

Different types of deep fry:

1. French style: Food dips in milk and rub with season flour and deep fry.

Example: Fish fry.

2. English style: Food dips in beaten egg and rub with bread crumb and deep fry.

Example: Chicken Cutlet, fish cutlet.

3. American style: Food dips in milk and rub with season flour again dips in beaten egg and rub with bread crumb and deep fry.

Example: Chicken burger.

4. Japanese style: Food dips in a Soya sauce and beaten egg rub with bread crumb deep fry

Example: Tori-kat-sujll

5. Indian style: prepare a batter adding chipper flour (Basin) and water deep the food in the batter and deep fry.

Example: Pakora.

Decorating food:-

Garnish is a kind of extra food which goes with the nain food to give attractive opppearing.

Object of garnish food:-

It gives the eye oppealing to the guest.
Good garnish increase oppetitite to the guest.
Over garnish spoil the food.
For effective garnishing-contrast colour with the main food.
Dish or plate should not be over loaded with garnish.
Garnish should be neaty arrange on the plate.
Garnish also give to extra taste of main food.
For hygiene reason handle the food as less as possible.

Simple garnish with food:

Food:- Garnish:-

1. Saute potato Chop Pasley

2. Grill fish Chop pasley, lemon, butter, sauce.

3. Roast chicken Clice cucumber, onion, sauce.

4. Fried fish Leman wedge.

5. Tomato soup Fried crouton.

6. Cold meat Soute vegetable.

7 Cold fish Side salad.

8. Pastry Cherry.

9. Gateaux Cream & cherry.

10. Cake Icing sugar piping.

11. Curries Chop green coriander.

Menu:-

Definition:- Menu is a list of food and beverage along with price.

There is three types of menu:

1. A-la-carte:- It is a separate items with separate price.

Example: Coffee shop menu, Breakfast menu, Lunch/dinner menu.

2. Table-d-Hote: It is a fix item with price.

Example: Set menu, Classical restaurant menu.

3. Carte-d-jore: Menu of the day “special menu”.

Example: Festival menu, Holidays menu.

Courses of menu:

There are 14 courses of menu.

French English Foods:

1. Hoard, Oeuvre Appetizer Canapé, prawn, cocktail, salad.

2. Potage Soup mines ton, consommé, cream soup.

3. Oeufs Eggs Scramble egg, fried egg.

4. Farineaux Pasta Spegnetti, bolognise, pasta, fettuccini.

5. Poisson Fish grill fish, fish-n-chip, cobster.

6. Entrée Small meat item Grish stew, steak, cutlet.

7. Sorbet rest Chilled champagne, been, soft drinks.

8. releve Big meat cource Rost jaints chicken, pork chip.

9. Roti Rost Rost chicken, duck, turkey.

10. Legnmes Vegetable Soute vegetable, jackot potato, grill tomato.

11. Entremet Sweet item Apple pie, chockote mousse, postry.

12. Formege Salty item Cheese.

13. Dessert Dessert fresh fruits and nuts.

14. Café Coffee Different types of alcoholic and non alcoholic coffee.

Kitchen:

Definition: Kitchen is a place where raw food is process in to cook food and prepared for the guest according to there choice.

Types of kitchen:

1. Main kitchen: It is a big kitchen centerally located at the hotel, where the recive goods from the market, prepare food for the party and room service it is also called the heart of the Hotel.

2. Sub kitchen: It is a separate types of kitchen-attached with the different restaurant example: Indian restaurant, grill room kitchen..

3. Satellite kitchen: This kitchen is open for 24 hours example: Coffee shop kitchen.

Function of kitchen:

1. It supplies raw materials to the sub-kitchen and satellite kitchen.

2. Raw materials from market first comes to the main kitchen then distributed to other kitchen.

3. Main kitchen records all the cost of sub-kitchen.

4. Any equipment or utensils required main kitchen supplies for it.

5. End of the month main kitchen takes all the inventory of the stock balance.

6. Main kitchen prepare the cost sheet for the sub kitchen.

7. Main kitchen prepared the report for profit and loss A/C. (GP/. = GP/SPx100.

Starting of your work:-

When you start your work shift you need to:-

Unlock the doors and cup boards.
Switch on electricity.
Turn on gas/water pump.
Light gas stove, oven, Salamander (If needed).
Switch on power driven machine.
Fill the Bain Marie and switch on.
Stock the kitchen.
Arrange tools, equipments and utensils.
Wear clean uniform.
Arrange raw materials.
Go through your dally work plan sheet.
Always be on time to start your work.

Kitchen rules:

Be in uniform and ready to start work on time.
Wash your hand before you start your work.
Wash quickly but maintain control.
Keep the work area tidy all the time.
Always keep standing while you are on work.
Keep cupboard and drawer tidy.
Be smart on your work and check you’re grooming.
Discard west in bin and keep it closes.