Assistant Cook - Learners Manual (ENGLISH)

9/7/2015
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FOODPRODUCTION
(ASSISTANTCOOK)
LEARNER'SMANUAL
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FUND
inves tinginnepal's future
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THEHITTPROGRAMME
TheFoodProductionAssistantCookcurriculumandtrainingmaterialareoneofthe
severalskillsbuildingproductsdevelopedbytheHighImpactTourismTrainingforJobsand
Incomeprogramme(HITT)tosupportinformalandpotentialworkersintheNepalesetourism
sectortoenhancetheirproductivityandprofessionalism,andincreasetheiremployability
andincomeopportunities.
TheHITTprogrammeisimplementedbytheNetherlandsDevelopmentOrganisation
(SNV)throughthefinancialassistanceofEuropeanCommission(EC)InvestinginPeople
programme.TheHITTinitiativeaimstocontributetosustainablepropoorgrowthinthe
informaltourismsectorinthesevenleastdevelopedanddevelopingcountriesinSub
SaharanAfricaandAsia.
Withintheframeworkofthisinitiative,SNVanditslocalpartnershavedevelopedaskill
developmentprogrammeforinformalsectoractors,notablywomenandyouth,unskilled
andsemiskilledworkers,inclosecollaborationwiththeprivatesector.InNepal,theHITT
programmehasbeenworkingwiththetourismsectortoidentifyoccupationsthatare
indemand,anddeveloptrainingcurriculums,trainingmaterialanddelivertrainingtoits
beneficiaries.Thesixselectedoccupationsincludeassistantcook,waiter,housekeeper,
serviceexcellenceandhygiene,trekkingguide,andhomestayandlodgeoperators.
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ACKNOWLEDGEMENTS
SNVwouldliketofirstthanktheEmploymentFundSecretariat(EFS)forcoordinatingamong
TVETserviceproviderstoproducethetrainingmaterials.Weacknowledgetheexpertise
sharedbytheJhapatechnicalinstitute,GlobalInstituteofHotelManagement,Oriental
HospitalityandTourismTraining,SaharaSchoolofHospitalityManagement,JanahitTrading
andTrainingandLisaGordonDavisinthedevelopmentofthetrainingmodelforFood
ProductionAssistantCook.SNVappreciatesthecontributionofHospitalitySolutions
(HS)andZaeemAhmedindevelopingthetrainingmaterialsandcoordinatingwithkey
stakeholderstodevelopthefinalproduct.ManythanksalsotoMonicaOliveros,Prakriti
SherchanfromHITTfortheirinputs.SpecialthanksgotoBibekShresthawhocoordinated
thepublicationofthisseriesofmanuals.Wewouldalsoliketoexpressoursincerethanksto
SanjayMadnaniandhisteamatUmbrelloDesignfordesignandillustration.
Contributions
ThispublicationhasbeenproducedwiththefinancialassistanceoftheEuropeanUnion.
ThecontentsofthispublicationarethesoleresponsibilityofSNVandcaninnowaybe
takentoreflecttheviewsoftheEuropeanUnion.FormoreinformationonEuropeAid,
pleasevisithttp://ec.europa.eu/europeaid/
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MODULE1:TOURISM,HOSPITALITY,FOODANDBEVERAGESERVICE
TableofContents
AboutFoodProductionAssistantCookcurriculum
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ObjectiveoftheFoodProductionlearnerManual
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Learningoutcomeofthetraining
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CareerPath
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MODULE1:KITCHENMANAGEMENT,OPERATIONS,HYGIENEANDRISKANALYSIS13
1Introduction
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1.1KitchenManagementandOrganization
1.1.1KitchenOrganizationChart
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1.1.2Dutiesandresponsibilitiesofeachposition
1.1.3Kitchenanditstypes
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1.2InterDepartmentalRelation
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1.3PersonalHygiene
1.3.1ImportanceofPersonalHygiene
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1.3.2Personalhygieneinkitchen
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1.4PreparationandSetupofWorkArea
1.4.1MiseenScene
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1.4.2Miseenplace
1.4.3Foodproductionprocess
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1.4.4Foodpreparationprocedure
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1.5KitchenKnifeDrillandSafety
1.5.1Knifeanditstype
1.5.2KnifeSafety
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1.6Kitchenutensils,equipment,cleaningprocedures
1.6.1Kitchencleaningprocedure
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1.7WeightsandMeasurements
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1.7.1Metricmeasurementsystem
1.7.2Standardweightandmeasurements
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1.7.3Measureequivalent
1.7.4OvenTemperatures
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1.7.5Importantofweightandmeasures
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1.8FoodPoisoningandFoodHygiene
1.8.1Causesoffoodpoisoning
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1.8.2Foodpoisoningsymptoms
1.8.3Foodhygiene
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1.8.4ImportanceoffoodHygiene
1.8.5PrinciplesofFoodHygiene
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FOODPRODUCTION(ASSISTANTCOOK)LEARNER'SMANUAL
FOODANDBEVERAGESERVICELEARNERMANUAL
1.9FoodStorage
1.9.1TypesofFoodStorage
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1.9.2Basicfoodstorageprinciple
1.9.3Coolingprocessofcookedfoodbeforestorage
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1.9.4Temperatureofdifferentstore
1.9.5Perishableitemsrefrigeratingtemperature.
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1.9.6CareandMaintenanceofStorageEquipment
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1.10KitchenWastes
1.10.1Problemsrelatingtokitchenwaste
1.10.2Howtominimisekitchenwaste
1.10.3Principleofhandlingkitchenwaste
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1.11Pest
1.11.1PestControl
1.11.2Importanceofpestcontrolinkitchen
1.11.3Preventivemajorsofpestcontrol
1.12Kitchenhazards,safetymeasuresandhandling
1.13Identifypotentialhazardsinkitchen
1.13.1Hotandharmfulsubstancesinkitchen
1.13.2Dealingwithchemicalsinthekitchen
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1.14Commonkitcheninjuries
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1.15FirstAidinKitchen
1.15.1Treatmentsofcutsandburns
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1.16Fire
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1.16.1Typesoffire
1.16.2Causesoffire
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1.16.3Preventingfireaccidentinthekitchen
1.16.4Typeoffireextinguisher
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1.17Kitchenplanning
1.17.1Pointstobeconsiderwhenplanningakitchen
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MODULE2:PRINCIPLEANDMETHODSOFCOOKERY
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2Introduction
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2.1Cooking
2.1.1Objectivesofcooking
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2.1.2MethodofCooking
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2.1.3CommonKitchenutensilsandequipment
2.2Herbs,SpicesandSeasoning
2.2.1Importanceofherbsandspices
2.2.2Listofthedifferentherbs,spicesanditsusages
2.3PortioningandGarnishing
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2.3.1Importanceofportioning
2.3.2StandardPortionsize
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2.3.3Garnishanditstype
2.3.4ImportanceofGarnish
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2.3.5Howtogarnishfood?
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MODULE3:STOCKS,SAUCESANDSOUPS
3Introduction
3.1Stocks
3.1.1Typesofstock
3.1.2Preparingdifferenttypesofstock
Item:WhiteStock
Item:BrownStock
3.2Sauce
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3.2.1TypesofSauce
3.2.2Preparingdifferenttypesofsauce:
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Item:BchamelSauce
Item:Brown/EspagnaoleSauce
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Item:VelouteSauce
Item:Hollandaise/MayonnaiseSauce
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Item:TomatoSauce
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3.3Soup
3.3.1TypesofSoup
3.3.2Garnishandaccompanimentsofsoup
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3.3.3Preparingdifferenttypesofsoup
Item:FrenchOnionSoup
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Item:MinestroneSoup
Item:CreamofMushroom
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Item:PureeSt.German/ThickPeaSoup
Item:ChickenSweetCornSoup
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Item:YakhniShorba
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MODULE4:VEGETABLES,FRUITSANDSALADS
4Introduction
4.1DefinitionofVegetable
4.1.1TypesofVegetables
4.1.2Seasonalvegetableavailability
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4.1.3Howisvegetableprocessed?
4.1.4Vegetablecutsandpreparationmethod
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4.1.5Typesofvegetablescuts
4.1.6Vegetablecookingmethods
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4.1.7VegetableStorage
4.1.8Garnishandservingvegetables
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4.1.9PreparingdifferenttypesofVegetableDishes
Item:StirFryVegetables
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Item:MismasTarkari
Item:AlooGobiMattarkoTarkari
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Item:PalakPaneer
Item:ParsleyPotato
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4.2Fruits
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4.2.1ClassificationofFruits
4.2.2FruitsCookingMethod
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4.2.3FruitPreservationMethod
4.2.4FruitsandtheirSeason
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4.2.5FruitStoragePrinciple
4.2.6PreparingdifferenttypesofFruitDishes
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Item:FruitSalad
4.3Salad
4.3.1ImportanceofSalad
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4.3.2TypesofSalad
4.3.3Componentsofsalad
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4.3.4Dressinganditstype
4.3.5Preparingdifferenttypesofslaladdressing
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Item:Frenchdressing
Item:Italiandressing
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Item:ThousandIslanddressing
Item:Russiandressing
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Item:Thaipeanutdressing
Item:Yogurtdressing
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Item:Indiandressing
4.3.6PreparingdifferenttypesofSalad
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Item:RussianSalad
Item:ChickenCaesarSalad
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Item:ColeSlaw
Item:GreekSalad
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Item:WaldorfSalad
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MODULE5:CEREALSANDPASTA
5Introduction
5.1Cereals
5.1.1TypeofCereals
5.1.2PreparationofdifferentPulseDishes
Item:DalMakhani
Item:DalFry
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5.1.3Rice:
5.1.4Preparationmethodofrice
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5.1.5Preparingdifferenttypeofricedishes
Item:MushroomRissoto
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Item:VegetableFriedRice
Item:JogiBhat
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Item:HydrabadiBiryani
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5.2Pasta
5.2.1TypesofPasta
5.2.2Qualitycheckandstorageofpasta
5.2.3Preparingdifferenttypesofpastadishes
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Item:SpaghettialaCarbonara
Item:PenneNapolitano
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MODULE6:DAIRYPRODUCT
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6Introduction
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6.1DairyProduct
6.1.1Milk
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6.1.2Cream
6.1.3Cheese
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6.1.4Yoghurt
MODULE7:MEAT,POULTRYANDFISH
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7Introduction
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7.1Meat
7.1.1TypesofMeat
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7.1.2Qualitychecksignandstorageofmeat
7.1.3Preparingdifferentbeefdishes
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Items:BeefGoulash
Item:Chateaubriand
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Item:BeefTenderloin
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7.2LambandMutton
7.2.1Qualitycheckandstorage:
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7.2.2PreparationofLambandMuttondishes
Items:IrishLambStew
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Item:RoastedRackofLamb
Item:MuttonCurry(Roghanjosh)
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7.3Pork
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7.3.1Qualitycheckandstorageofpork:
7.3.2Preparingdifferentporkdishes
Item:PorkChop
Item:HongKongSweetandSourPork
7.4Poultry
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7.4.1Qualitycheckandstorageofpoultry:
7.4.2PreparingdifferenttypesofChickensdishes
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Item:ChickenKiev
Item:BuffaloChickenWings
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Item:ChickenCurryKashmiri
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7.5Fish
7.5.1Qualitycheckandsignandstorageoffish:
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7.5.2PreparingdifferentFishDishes
Item:FishandChips
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Item:FishAlmandine
Item:BengaliFishCurry
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MODULE8:BAKERYANDPASTRY
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8Introduction
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8.1Bakery
8.1.1Ingredientsusedinbreadmaking
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8.1.2BreadMakingProcess
8.1.3PreparingdifferentBakeryItems
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Items:SandwichBread
Item:BreadRolls/Sticks/Burger/HotDogs
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Item:Croissant
Item:OrangeMuffin
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8.2Pastry
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8.2.1Typesofpastry
8.2.2Principleofpastrymaking
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8.2.3Preparationmethodofpastry
8.2.4PreparingdifferenttypesofPastryDishes
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Item:PlainSponge
Item:PeachGateaux
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Item:BlackForestCake
Item:GajarkoHalwa
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MODULE9:BREAKFASTANDLIGHTMEALS
9Introduction
9.1Breakfast
9.1.1TypesofBreakfast:
9.1.2PreparingdifferentBreakfastItems
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Item:ScrambledEgg
Item:MasalaOmelette
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Item:SpanishOmelette
Item:PoachedEggs
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Item:PotatoHashBrown
Item:Pancakes
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Item:FriedEgg
Item:SunnySideup
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Items:MixCerealsforBreakfast
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9.2Sandwich
9.2.1TypesofSandwichareasfollows:
9.2.2ComponentsofSandwich
9.2.3PreparingdifferenttypestoSandwiches
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Item:GrilledCheeseSandwich
Item:VegetableSandwiches(opensandwich)
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Item:BLTSandwich
Item:ChickenClubSandwich
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Item:TunaSandwiches
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9.3Burger
9.3.1PreparingdifferenttypestoBurger
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Item:ChickenBurger
Item:Hamburger
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9.4Snacks
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9.4.1PreparingofdifferenttypestoSnacks
Item:ChickenNuggets
Item:FishFinger
Item:Alootikki
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Item:Frenchfries
Item:HaraBharaKebab
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Item:ChickenMalaikebab
Item:ChickenChili
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Item:AlooParatha
Item:Chickenmomo
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Item:VegetableChowmein
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AboutFoodProduction
AssistantCookcurriculum
FoodProductionhasbeendesignedtoequippeopleworkinginthekitchenonthetechnical
andpracticalknowhowofthefoodproduction.Itisespeciallyforthosewhowanttostart
theircareerasanassistantcookinrestaurantsandhotels.Thereisparticularemphasison
basicfoodpreparationprocedures,methodsofcookingandvarioustechniquesandskills
requiredinthefoodproductionsectoraswellasotherrelatedtopicssuchassafetyand
securityatwork.Thismanualcanbeusedbyanyrestaurantorahotelwhowanttoextend
theknowledgeoftheirkitchenpersonnelonfoodproduction.Throughoutthedevelopmentof
thematerial,thecompetenceofthepresentworkforceinKathmanduvalleywasconsidered
throughmarketneedanalysisinthefoodandbeveragesector.Furtherinputs,withthehelpof
TVETserviceprovidersworkinginthefoodandbeveragesectorinNepal,wereincorporated
tothedevelopmentofmaterialsandcontentthiswasfurthercomplimentedbytheindustry
expertswhosharedtheirknowledgeoncurriculumandmaterialdevelopmentstandards.
ObjectiveoftheFoodProductionAssistantCook
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Toequipbeneficiariesonessentialknowledgeneededinfoodproduction.Particularlyon
improvingkitchenhygiene,grooming,kitchenwastehandling,differentcookingmethods,
preparingthedifferentdishes,kitchenequipment,hazards,andworkingeffectivelyand
efficientlyinakitchen.
Learningoutcomeofthetraining
Uponsuccessfulcompletionofthiscourse,thebeneficiariesshouldbeabletodemonstrate
andpractice:
Kitchenmanagementandorganisation(brigadesystem).
Generalkitchencleaningandpreparingforwork.
Foodhygiene,PersonalhygieneandFoodpoisoning.
Properlyhandlekitchenwaste.
Maintainsafetyandsecurityandpestcontrol.
Differentcookingmethods.
Preparationofdifferentdishessuchasstock,sauce,soup,lightmeals,fish,poultry
andmeat.
Identifydifferenttypesofvegetable,fruitsandsalads.
Knowledgeaboutpasta,cereals,cheeseanddairyproduct.
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Targetbeneficiariesoffoodproductionmanual
Thetargetbeneficiariesofthiscoursearethefoodproductionstaffs,foodproductionentry
levelandthosewhowishingtogaintechnicalandpracticalskillstobecomeanassistant
cook.
CareerPath
Aftercompletingthiscourse,alearnerwillbeableto:
Joinhotels,restaurants,fastfoodoutlets,cateringandbanquetsservicesastrainee
chef,assistantchef,commischeforcommisIII.
Startupyourownsmallscalerestaurantorfastfoodoutlet.
Assessment
FormativeAssessment
Learnersmaybeformativelyassessedthroughoutthecourse.Thiswilltakeplaceinthe
formofaquiz,practicalexercisesand/orapplication.
SummativeAssessment
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Afinalsummativeassessmentmaybegiventolearnersattheendofthecourseandwill
bebasedonthelearningoutcomesforthecourse.
Thisassessmentwill(indicatewhatformatthisassessmenttakes,forexample,apaper
basedassessment,practical,simulation)becompletedattheendofthecoursefor
practicalassessments,thepracticalcomponentsofthecoursemustbecombinedinto
anintegratedassessmentsothatlearnerscandemonstratetheentireprocess.
NationalSkillTestingBoardExam(NSTB)
Aftercompletionofthis390hourscourse,thelearnerswillgothroughaNSTB/CTEVT
paperbasedwrittenexamaswellaspracticalexam.Aftersuccessfulcompletionof
exams,certificateswillbeawarded.
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MODULE1
KITCHENMANAGEMENT,OPERATIONS,
HYGIENEANDRISKANALYSIS
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1Introduction:Kitchenmanagement,Operations,
HygieneandRiskAnalysis
Thebeginningmoduleisthemostimportanttopiccoveringbasiccomponentsof
kitchenmanagement,operations,andfunctionsinanestablishment.Issuesrelatedto
yourpersonnelhygiene,foodpreparation,kitchenequipment,foodpoisoning,kitchen
hazards,riskassessmentandpreventivemeasureswillbediscussed.
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1.1KitchenManagementandOrganization
Theartofplanning,preparingandcookingmealsforthecustomersiscalledkitchen
management.Theobjectiveofkitchenmanagementistolead,organizeandcontrol
theproductionandserviceoffood.Chefsaretheexpertsofthekitchenmanagement.
Executivesareatthehighestlevelofallareasinchargeofchefs,pepcooksandjunior
staff.
1.1.1KitchenOrganizationChart
Thekitchenorganizationchartvariesfromrestauranttorestaurant,dependinguponthe
sizeoftheestablishment.Thechartgivenbelowisageneralorganizationalchartofa
restaurant.
ExecutiveChef
SousChef
ChefDePartie
Pastery
ChefDePartie
Banquet
ChefDePartie
CentralKitchen
Banker
CommisI
CommisI
CommiII
CommisII
CommisII
CommiIII
CommisIII
CommisIII
Trainee
Trainee
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1.1.2Dutiesandresponsibilitiesofeachposition
ExecutiveChef:
Developsrecipesandmenusforallretailfoodoperations.
Supervisesfoodproduction.
Maintainsfoodcoststandardsandcost.
Promotessafetyandpropersanitation.
Assistsintakinginventoryandpurchasingsupplies.
Introducesnewproducts.
Actsasareplacementworkerwhenshortstaffed.
Handlescustomers'concernsandsuggestions.
Handlesemployees'concernsandissues.
Controlsfoodwaste.
Mayhavefullorfinalresponsibilityforjobactions(e.g.,hiringnewstaff,promotions,
demotions,transfers,discipline,terminations).
Schedules/assignswork.
Setsproductiongoalsorjobexpectations.
Otherdutiesasrequired.
SousChef:
Runsthekitchenwhentheheadchefisaway.
Actsasaliaisonbetweentheexecutivechefandthekitchenstaff.
Managesfoodpurchasingandstorage.
Maintainsasafeandhygienickitchenenvironment.
Helpscreatenewrecipesandwritemenus.
Instructscookinpreparing,cooking,garnishingandpresentingfood.
ChefdePartie:
Reportsfordutypunctuallywearingthecorrectuniformandnametag.
Maintainsahighstandardofpersonalappearance,hygieneandgroomingstandards.
Providesfriendly,courteousandprofessionalserviceatalltimes.
Maintainsagoodworkingrelationshipswithcolleaguesinallotherdepartments.
Respondstochangesinthedepartmentasdictatedbytheneedsofthehotel.
Flexibleinjobfunctionsandcanperformanyotherreasonabledutiesandassigned
responsibilities.
Attendstrainingsessionsandmeetingsasandwhenrequired.
Commis(I,II,III):
Familiarwithallthefooditemsontheoutletmenu.
Preparesfoodproductsaccordingtotherequiredstandard.
Followsstandardrecipesandminimiseswastetohelpensurethattheoutletsfood
costisinlinewithbudget.
Flexiblewhereverpossibleinmeetingspecialrequestsfromguestsforspecificfood
preparationmethodsandingredients.
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FollowspresentationguidelinesasestablishedbytheChefdePartie,SousChefor
theChefdeCuisine.
Maintainstheassignedstation/sectioninacleanandorderlymanneratalltimes.
Uptodatewiththeavailabilityofseasonalandnewproductsonthemarket.
Treatsalloperatingequipmentandsuppliescarefullytominimisedamageand
reducewaste.
1.1.3Kitchenanditstypes
Thekitchenisanareawherefoodispreparedandcookedforcustomerservice.The
purposeofthekitchenistoproduce,therightquantityandqualityoffoodatinthe
beststandardrequiredbythenumberofpeoplethroughtheeffectiveuseofstaff,
equipmentandmaterials.
Thetypesofkitchenvaryaccordingtotheestablishment.Thebasictypesofkitchensare:
Mainkitchen:Themainkitchenisgenerallylocatedatthecentralpartofthehotel
wheretheoverallsequenceoffoodreceiving,storing,preparing,cooking,servingand
clearingareasareproperlydesignedandmanaged.
SpecialityKitchen:Thespecialitykitchenisconstructedandestablishedapartfromthe
mainkitchentocatertoaparticularlocation.
Fastfoodkitchen:Itisindependentlyestablishedtomeetthepaceofcustomersbusy
life.Itpreparesandservesinexpensivefoodquickly.TheFastFoodkitchenservespre
heatedandprecookedingredientstothecustomerasfastaspossible.Itisspecially
locatedinpublicareas.
1.2InterDepartmentalRelation
Thekitchendependslargelyoncertaindepartmentsforeffectivefunctioning.Smooth
coordinationisimportantandplaysavitalroleinsuccessofanyhotelorrestaurant.
Kitchenstaffmustbefullyawareoftheroleofeachcoordinatingdepartment.
FrontOffice
InformationregardingVIPsinhouse,roomreports,billing,typesofplanduringgueststay.
Kitchenstewarding
Relatestocleaning,polishingandmaintaininginventoryofallutensils.
Purchase
Requisitionofnecessaryutensils,equipmentandmaterials.
Housekeeping
RelatestoplacingofVIPamenitiesandstaffsuniforms.
EngineeringandMaintenance
Relatestorepairandmaintenanceofelectricalequipment,airconditioning,water
supply,gas,steametc.
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Accounts
Requisitionapproval,salariesandinventories.
HumanResources
Hiringandfiringofstaff,increment,appraisal,procurement,developmentandtraining.
SalesandMarketing
Menuplanning,foodpromotion,entertainment,foodtastingandotherevents.
1.3PersonalHygiene
Personalhygieneispersonalcleanliness.Germsandbacteriaarefoundinandaround
humanbodiesandcanbetransferredtoanythingthathascontactwiththebody.
Therefore,careandattentionareessentialinthekitchen.
1.3.1ImportanceofPersonalHygiene
Personalhygieneisimportantbecausebacteriainourbody(skin,nose,mouthorhand)
canbetransferredtofoodsandthepeoplewhoeatthefoodcangetsick.Therefore,
personalhygieneplaysanimportantroleinpreventingcrosscontamination.
Crosscontamination:Crosscontaminationisthetransferofharmfulmicroorganisms
orbacteria,fromonesubstancetoanother.
Personalbehavioursthatcancontaminate
foodareasfollows:
Scratchingthescalp
Runningfingersthroughhair
Touchingthenose
Rubbinganear
Touchingapimple/sore
Wearingadirtyuniform
Coughing/sneezingintothehand
Spitting
1.3.2Personalhygieneinkitchen
Washhandscorrectlyandoften(afterusingtoilet,beforeenteringkitchen,aftera
break,aftersmoking,beforehandlinganyfood,aftercoughing,sneezing,touching
anypartsoftheheadandhair,handlingrubbish,touchinganypetsandanimals).
Bathedaily.
Wearcleanclothesoruniformsdailyandchangeapronsaftertheybecomesoiled.
Eat,drinkorsmokeonlyindesignatednonfoodprepareas.
Dontcometoworkwhensick.
Spitting,touchingthenose,hair,mouthandsoresshouldbeavoided.
Jewelleries,ringsandwatchesshouldnotbewornwhileworkinginthekitchen.
Cutsandburnsshouldbecoveredwithwaterproofdressing.
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Hairshouldbeproperlycovered.
Nailsshouldbecleanandmanicured.
Readytoeatfoodshouldnotbehandledwithbarehands.
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1.4PreparationandSetupofWorkArea
Preparationmeansorganisingandcompletinginadvanceforthepreliminarytask
involvedinthepreparationofameal.Cleaningofthekitchenworkingareameans
keepingthekitchenworkingareaclean,neatandhygienic.
1.4.1MiseenScene
Miseenscenemeanstopreparethekitchenenvironmentinapleasant,comfortable,
safeandhygienicway.Beforeeachservicesession,thekitchenshouldbepresentable
enoughtodeliverfoodorderstotheguests.Thesupervisororchef'steamshouldensure
themiseensceneisready.
1.4.2Miseenplace
Miseenplacemeans"puttingthingsinplace",asinsetup.Itreferstoorganizingand
arrangingtheingredients(e.g.,cutsofmeat,relishes,sauces,precookeditems,spices,
freshlychoppedvegetables,andothercomponents)thatacookneedsforthemenu
itemsthatheorsheexpectstoprepareduringhis/hershift.
1.4.3Foodproductionprocess
Thefoodproductionprocessinvolvesanumberofinterdepartmentalactivitiessuchas:
Orderingofingredients.
Collectionofingredients.
Weighingandmeasuringthemaccordingtoastandardrecipe.
Preparingdifferentfoodsreadyforcooking.
Actualcookinganddishingouttoserve.
1.4.4Foodpreparationprocedure
Bealertandattentive.
Organizeworktominimisetimeandenergy.
Collectutensilsrequiredandcheckforcleanliness.
Putawayutensilsandingredientsnotrequired.
Keeptheworkareacleananduncluttered.
Checkallthefooditemsthatneedtobepreparedaccordingtothemenu.
Collectalltheingredients.
Wash,clean,peel,cut,boilandcookfruits,vegetablesandotheringredientsasrequired.
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Usedifferentchoppingboardsandknivesforvegetables,fruits,cookedmeatand
rawmeat.
Beginwiththedishthatrequiresthelongesttimeforpreparation.
Useapairoftongstohandlehotutensilsandovenglovesforbakingdishes.
Useaspoontotastethefood.Donotuseyourfingerstotastethefood.
Keepthecookedfoodcovered,labelledwiththedateandnamewhereitshould
bestored.
Putthingsneatlyinthedishthatwillbeserved.
Servehotfoodhotandcoldfoodcoldinappropriatedishes.
Removetracesorspotsoffoodfromtherimoftheservingdishwithacleandampcloth.
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1.5KitchenKnifeDrillandSafety
Aknifeisacuttingtoolwithasharpedgeorbladewithorwithoutahandle.Theriskfrom
usingknivesmustbeavoidedtoensurepeopledonotsuffercuts.
1.5.1Knifeanditstype
ParingknifeAmultipurposeknifeusedfor
smalljobssuchastoppingandtailingvegetables,
removingskinsfromonionsandpreparingsmallfruits.
SteakKnifeAsteakknifeisusedatthetable
(asopposedtothekitchen)tocutthroughespecially
toughfoods,suchasmeat.Mostarealsodecorative,
sincetheyaresetonthetablewiththesilverware.
FilletingknifeAfilletingknifehasamediumlength
bladethatisnarrowandflexiblesoitcanbendwhile
runningalongthebonestructureoffish,particularly
flatfish.
BoningknifeAboningknifehasashortto
mediumbladethatispointedattheend.Itshould
bestrongandrigid,notflexiblelikeafilletingknife.
Thepointisdesignedtogetclosetobonesand
cutawaythemeat.
GeneralchefsknifeItcanbeusedonmany
differentcommoditiessuchasvegetables,fruits,
meatandpoultry.Thisknifecanbeusedacrossa
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varietyofcuttingtechniques,includingchopping,
dicingshreddingandslicing
CarvingknifeIthasalong,thinblade.
Theknifeshouldbeverysharptoensure
accurateandefficientcutting.
SerratedknifeThisknifecomeswithserrated
edgesandaredesignedtoslicecertainfoods
withfirmskins,suchastomatoesandcapsicums.
PeelingKnifeAlsoknownasaTourneKnifeor
Bird'sBeakKnife.Theycanbeusedtocutdecorative
garnishes(suchasrosettesorflutedmushrooms),
slicesoftfruits,orpeelskinsorblemishes.
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Howtogripaknife?
Choosekniveswhichfeelmostcomfortableinyourhand.
Gripthechef'sknifeinyourdominanthandwithallfingersonthehandleoftheknife.
Curlthefingersofyourotherhandunderthefirstknucklewiththethumbandlittle
fingerbehindtheotherfingers.Thispositionwillserveasthestabilizerandguidewhile
youareusingthechef'sknife.
Placethebladeofthechef'sknifeagainstthecurledfingersoftheotherhandand
beginchoppingwitharockingmotion.
Keepthebladeofthechef'sknifeincontactwiththecuttingsurfaceatalltimes
andchopwiththebackportionofthebladenotwiththetip.
1.5.2KnifeSafety
Knivesareparticularlydangerouspiecesofequipmentifusedincorrectly,howeverthey
areessentialitemforanyoneworkinginthekitchen.Herearesomereminders:
Knivesareparticularlydangerouspiecesofequipmentifusedincorrectly,howeverthey
essentialitemforanyoneworkinginakitchen.Herearesomereminders:
Alwaysplaceaknifeonthebenchtogivetoanotherperson,ratherthatpassitby
handtotheperson.
Neverholdknivesintheairorholdthemwithfingersoverlappingthecuttingzone.
Neverusetheknifeasascrewdriverorcanopener.
Don'twaveaknifearound,pointwithitorturnaroundwithitinyourhand.Placeon
thebenchandthenturntotalktoothers.Nevertransportfoodonthebladeofaknife.
Neverleaveknivesinsinksorunderitems.Bladesaredangerouswhentheycannotbeseen.
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Alwayskeeptheknivesseparateandindividuallycontained,wrappedorheldwith
thebladeoftheknivessecured,thisincludesinyourtoolboxoreveninthepicnic
basket.Neverhideknivesunderanything.
1.6Kitchenutensils,equipment,cleaningprocedures
Removeplate/panwaste.Stackthesoildishesaccordingtotheorderofwashing.
Thedishwashingprocessisshowninthepicturebelow:
Dishesandpansthathavefoodstickingtothemshouldbesoakedforsometime.
Washthenongreasyitemsfirstinthefollowingorder:glass,cutlery,chinawareand
washthecookingutensilslast.
Letthedishesdry.
Allsurfacesthatcomeincontactwithfoodmustbewashed,rinsedandsanitized:
cuttingboards,plates,utensils,pots,pans,refrigerator,andpreparationtables.
Cleanwipingclothsbeforeandduringusebyrinsingitinasanitarysolution.
12
Rinse,
scrape
orsoak
AirDry
Wash
Rines
Sanitize
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1.6.1Kitchencleaningprocedure
Establisharoutinecleaningschedule.
Maintaingoodventilationinthekitchen.
Reportanymaintenanceissues.
Useexhaustfanstoremoveodoursandsmoke.
Checkexhaustfans/hoodsarecleanandoperatingproperly.
Usedifferentclothsanddustersforcleaningthefloorandcookingarea.
Cleanceilings,wallsandfloorsinsequence.
Removeanysootfromtheceilingandwallswithbroomorbrush.
Cleanwallsaroundthefoodpreparationarea.
Washandwipethestovewithdetergents.
Cleanandwipedrytheworksurface,furniture,cookingrange,racksandshelves
withacleancloth.
Sweep,washandmopthefloorswithwateranddisinfectant.
Cleanupspillsimmediately.
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Emptythewashthewastebins.
Cleanstorageareas.
Storechemicalinoriginalcontainersawayfromfoodwithproperlabelling.
Cleanthecleaningequipment,dryitandstoreitappropriatelyawayfromtheguestarea.
1.7WeightsandMeasurements
Alegaltermforuniformstandardsusedtodefinequantity,capacity,volume,or
dimensionsofanything.Itisalsothetermusedinthekitchenfortheweightandmeasure
ofanyingredientsforthepreparationofanydishes.
1.7.1Metricmeasurementsystem
Themetricsystemisgenerallyusedinthekitchen.Thebasicunitsofthemetricsystem
definelength(meter),mass(kilogram),andtime(second).Themetricsystemisbasedon
standardsacceptedbyinternationalagreement,anditthereforeprovidesacommon
basisforallscientificmeasurements.
1.7.2Standardweightandmeasurements
Abbreviationsused
C
Cup
Tablespoon
Tsp
Teaspoon
Ml
Millilitre
Gram
Kg
Kilogram
Oz
Ounce
Litre
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1.7.3Measureequivalent
1kg
1000g
1L
1000ml
1t
5ml
1C
240ml
1T
15ml
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1oz
8oz
30g
1C
16T
1C
4L
1gallon
1.7.4OvenTemperatures
(ToconvertCtoFmultiplyby9,divideby5andadd32)
VeryCool
110c
Cool
135c
Warm
160c
Moderate
175c
FairlyHot
200c
Hot
220c
VeryHot
240c
OtherTemperatures
Boiling
100c
Frying
175c
PressureCooking
120c
1.7.5Importantofweightandmeasures
Measuringandweighingisimportantforthefollowingreason.
Maintenanceofgoodquality,
Sametasteandconsistencyinfoodproduction,
Costcontrol,
Avoidwastageoffood,
Followstandardrecipe.
1.8FoodPoisoningandFoodHygiene
Foodpoisoningisanillnesscausedbyeatingcontaminatedfood.
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1.8.1Causesoffoodpoisoning
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Foodpoisoningiscausedbybacteria,viruses,toxinsandwildmushrooms.Thisisdueto
severalreasons:
Thefoodisnotfresh.
Foodisstoredatawarmtemperature(inthedangerzone563C)orfortoolong.
Foodiscooledtooslowlybeforebeingrefrigerated.
Foodisnotreheatedtoahighenoughtemperaturetokillthebacteriainit.
Food(especiallymeatandfish)isundercookedorraw.
Cookedfoodiscontaminatedbyrawfood,animals(flies),pestsorunhygienic
behaviour(cookingwithdirtyhands).
1.8.2Foodpoisoningsymptoms
Thesymptomsoffoodpoisoningare:
Vomiting,diarrhoea,stomachcramps,fever,sweating
Otherseriousillnessesrelatedtofoodpoisoninginclude:
Dysentery
HepatitisA
Typhoid
Cholera
1.8.3Foodhygiene
Foodhygienemeansthatthefood
ishandled,stored,preparedand
servedinsuchaway,andunder
suchconditions,astoprevent
thecontaminationoffood.It
meanskeepingpremises,staffand
equipmentcleanandhandlingandstoringfoodsafely.Foodshouldbepreparedas
safelyaspossibletolowertheriskofpeoplefallingill.Goodpracticesshouldalwaysbe
followed.
1.8.4ImportanceoffoodHygiene
Foodhygieneisimportantforhealth:Hygienicfood=healthylife!
Goodfoodhygienecanpreventmanyillnesses,suchas:
Foodpoisoning
Diarrhoea
Dysentery
HepatitisA
Typhoid
Cholera
Ournutritionalstatus,health,physicalandmentalfunctionsdependonthefoodwe
eatandhowweeatit.
Somepeoplearemoresensitivethanotherstounhygienicfood(especiallychildren,
babiesandelderlyorsickpeople)
Toensuregoodhealth,,kitchenstaffshouldbeawareofthestandardnormsand
practicesofhygieneandsanitation.
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1.8.5PrinciplesofFoodHygiene
Ensurefoodhygienebypreventingcrosscontamination:Thisisthetransferofbacteria
fromacontaminatedsurfacetoanuncontaminatedsurface.
Crosscontaminationandfoodpoisoningare100%preventable.
Foodcanbecontaminatedatanystageinthefoodproductionandserviceprocess.
Foodcontaminationiscausedduetothreefactors,theyare:
Biological
Germs
Chemical
Poisons
Physical
PestsandAnimals
BiologicalHazards
Harmfulmicroorganisms(germs)arethecauseofmostfoodpoisoning.Germsarevery
smalllivingthingsandtoosmalltoseeforyournakedeye,forexamplebacteria,viruses,
parasites,moulds.Bacteriamayproducepoisons(toxins)astheymultiply.Theymultiply
bestat40140F(460C).Thisisknownasthe'dangerzone'.
Theycomefromavarietyofsources:
Peopleuncleanhands,coughing,orsneezing,
Unsanitaryfacilitiesandequipment,
Diseasespreadingpestscockroaches,flies,mice.
Prevention
Controltheconditionsforbacterialgrowth.Example:avoidthe'dangerzone'.
Preventpestsandanimals:flies,mice,rats,cockroaches(pestcontrolandtraps).
Coverfood,preventchildrenfromtouchingfood,donotstickfingersinfoodanddo
notletanimalswithinthekitchenordiningarea.
Usedifferentchoppingboardsforcookedmeat,rawmeat,fruitsandvegetables
orwashthechoppingboardthoroughly(withsoap)beforechoppingitemsthat
couldspoileachother(italsospoilstheflavour:forinstanceonions,chilli,andgarlic,
followedbyfruit,fishormeat).
Sterilisefoods,washfreshfoods(vegetables,fruit)inwaterpurifiedwithchlorine,
bleach,piyushoriodine.Thisisespeciallyimportantforvegetablesthatareeatenraw.
Beextremelycarefullywithleafyvegetables,roots(carrotsandradish),cauliflower:
15mlofchlorinein40litresofwaterforcleaningpurposeand3dropsofchlorine
(piyush)perlitrefordrinkingpurpose(wait30minutes).
Afterwashing,avoidcontaminationoffoodsandstoreinanappropriateway.
Usecleandishesandutensils.
Usefreshingredients
Respectexpirydateonproducts,
Discardleakingcansorpackets,
Cansshouldnotbedented,orpuffed(althoughtheytendtoinaltitude,duetoairpressure),
Donotusefoodifthesmellisstrongandunpleasant,
Storefoodandcovercorrectly,donotstorerawandcookedfoodstogetherorthe
rawfoodmaycontaminatethecookedone.
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Keepthefoodinacoldanddryplace.
Coolcookedfooddownasfastaspossible(dangerzonebetween563C).
Donotfreeze(below0C)andunfreezefoodrepeatedly:onceunfrozen,foodshould
bequicklyconsumed.
Usecontainerswithproperlidandlabelthem(nameoftheitemanddate).
Cleanandwashthestore(andfridge)periodically.
Ensurethestoreisfreefromanimals,pestsandrodents(trapscanbeused).
ChemicalHazards
Illnessmayresultsfromharmfulchemicalsgettingintofood.Hazardouschemicalsinclude
bleach,metals,pesticides,chemicalsusedforcleaning,etc.
Prevention
Washandpeelfoods.
Storechemicalinoriginalcontainersawayfromfood.
Properlabellingonchemicals.
Useaccordingtomanufacturersrecommendations.
Washhandsthoroughlyafterworkingwithchemicals.
PhysicalHazards
Foodcanbecontaminatedbyforeignobjectsgettingintofood,contaminantsinclude:
dirt,hair,insects,animals,glass,nails,staples,plastic,andpackagingmaterials.
Prevention
Wearproperclothes,shoesandcoverortiehairappropriately.
Usecommercialscoopforice.
Cleancanopenersregularly.
Removestaples,nailsfromboxesoutsideoffoodpreparationarea.
Cleanandsanitizeequipmentregularly.
Donotwearjewellery.
1.9FoodStorage
Foodstorageistheprocessinwhichbothcookedfoodsandrawmaterialarestored
inappropriateconditionsforfutureusewithouttheentryormultiplicationofmicro
organisms.
1.9.1TypesofFoodStorage
Therearetwowaysinwhichfoodarestored,theyare:
Cold:Meat,poultry,fish,eggs,airyproduct,vegetables(allgreenvegetables)and
freshfruits(exceptbanana).
Dry:Grocery(canned,bottled,dryvegetable,dryherbsandspecies,dryfruitsand
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drymeatsandfish).
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1.9.2Basicfoodstorageprinciple
FoodandbeveragesarestoredaccordingtoBasicFoodStoragePrinciples.
Washitemsthatneedwashing,wipecansthatneedwiping..
Rotationofstock,FIFO(firstinfirstout,firstmanufacturefirstused).
Eachstorageareashouldbeseparatefromeachother.
AlwayscoverCutfooditems.e
Storageareatobecleanedregularly.
Maintainappropriatetemperaturedependingonthetypeoffoodbeingstored.
Overcrowdingandoverstockingofstorageareablocksaircirculationspoilingthe
foodfast.
Anykindofcrosscontaminationmustbeavoided.
Storefreshmeat,vegetables,andeggsbelowcookedandpreparedfoods.
Labelfoodswithnameandprepareddate.
Keepfoodincleanwrappersorcontainers.
Storecannedanddryfoodsinacool,clean,dryplace.
Regularlycheckthetemperatureoftherefrigerator.
Neverstorechemicalsnearfood.
1.9.3Coolingprocessofcookedfoodbeforestorage
Donotleavecookedfoodatroomtemperatureformorethan2hours.
Protectfromcontaminationlooselycoverthefood.
Chillrapidly(icewaterbathandstirring).
Useshallowstoragecontainers.
Nevercoolfoodatroomtemperature.
Whenproperlycooledto<41F(5C),covertightlyandlabelwithnameanddateof
preparation.
Storecookedfoodonuppershelvesofrefrigerator.
1.9.4Temperatureofdifferentstore
Dryfoodstore
10cto21c
Refrigeratedstore
1cto4c
Freezerstore
6cto25c
1.9.5Perishableitemsrefrigeratingtemperature.
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ShellFish
1day
Meat
35days
RawFish
2days
Cheese
2week
MincedMeat
13days
Paneer
5days
Cookedished
3days
Milk
37days
Poultry
23days
Cream
3days
Eggs
14days
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1.9.6CareandMaintenanceofStorageEquipment
Refrigeratordoorsshouldhaveproperrubbersealing.
Walkin/deepfreezerdoorstobetightlysealed.
Airventsmustnotbeblocked.
Properstackingtobedone.
Ensureproperpowersupply.
Cleaningshouldbedoneproperly.
1.10KitchenWastes
Kitchenwastesareleftovers,byproducts,unwanteditemsgeneratedfromperishable
andnonperishableitemsusedinthekitchen.Forexample:vegetableleftovesr,meat
leftovers,packagingmaterials(carton,labels,plastic),etc.
1.10.1Problemsrelatingtokitchenwaste
Openfoodwasteattractspestsandanimals,andincreasestheriskofcontamination.
Kitchenwasteincreasesbacteriasignificantlywhichcausesfoodpoisoning.
Wasteinthekitchenlooksunattractiveandisunhygienictoguests.
1.10.2Howtominimisekitchenwaste
Useleftoverofvegetableandmeatwheneverpossible.Example,usetheleftover
vegetableforsoups,potatoestomakemashpotatoeshelpstoreducefoodcosts
aswell.
Avoidoverstockingasitleadstomorefoodwaste.
Preplanningofmenu(oneweekinadvance)isalsoadvisable.
1.10.3Principleofhandlingkitchenwaste
Separatewastefromthefoodyouarecooking.
Separatethedifferentkindsofwaste:biodegradablewastegoesintothecompost,
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nonbiodegradablewastehastobeburied,recyclablewastecanberesued
throughrecycling.Reusablewastecanbereusedfordifferentpurposes.
Haveatleasttwoseparatecontainersforwasteinthekitchenoneforwetwaste,
andoneforrecyclableordrywaste.
Haveclean,closablecontainers,especiallyforwetwaste.
Securewastefromanimalsandpests.
Emptycontainersoften:disposewasteawayassoonaspossibleandbeforeitstarts
tosmell.
Washcontainersoftenandthoroughly.
Washyourhandsafterhandlingwastetoavoidcontamination.
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1.11Pest
Apestisanorganisminthekitchenthatspreadsdisease,andcausesdestruction.Therefore
everyprecautionmusthaveapestfreeenvironmenttoreducefoodcontaminationand
avoidguestsfallingsick.Goodpestcontrolneedsagoodmechanismandsystemic
control.Withoutpropercleaningandmonitoring,itisimpossibletohavea100%pestfree
workingplace.
Followingtableindicatescommonpestsandnecessarymeasuretoprevent.
TYPEOFKITCHENPESTS
PREVENTIVEANDCONTROLMEASURES
Miceandrats
Keeptheinsectsoutpestsareattractedtoinsects.
Flies
Cockroaches
Insecttrayandflykillingdeviceshouldbeinspected
toseethattheyarestillfunctioning.
Fleas
Flyingand
Hygienemustbemaintainedinalltheareas.
Donotleaveemptybottlesorfoodcansaround.
crawlinginsects
Ants
Disposeallwastefood,crumbssandspiltliquid
properly.
WallLizard
Dustbinareashouldbekeptclean,washedand
brusheddownwithdisinfectantsandbinsshould
havetightfittinglids.
Storageareashouldberegularlyinspected.
Exits,doorways,andcorridorshouldbecleanand
maintainedsothatpestsdonotreside.
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Allentrances,exits,exhaust,andventilationsshould
beproperlyclosed.
Periodicalfumigation.
1.11.1PestControl
Pestcontrolinvolvesremovingundesirableinsectsfromthekitchen.Itisaprocessof
killingofanimalpestsofkitchensuchascockroach,rats,mice,fliesetc.
1.11.2Importanceofpestcontrolinkitchen
AvoidContamination:Goodpestcontrolsreducetheriskofcontaminationand
lessenstheriskofillness.
MaintainsReputation:Thesuccessorfailureoftherestaurantdependsonthe
reputation.Thereputationcanberuinedifpestsareseenorifguestssufferfrom
foodpoisoning.Thelossofreputationofarestaurantcanresulttolossofcustomers
andrevenue.
1.11.3Preventivemajorsofpestcontrol
Hygienemustbemaintainedinallareas.
Donotleaveemptybottlesorfoodcansaround.
Disposeallwastefood,crumbsandspiltliquid.
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Dustbinareashouldbekeptcleanwashedandbrusheddownwithdisinfectants
andtheyshouldhavetightfittinglids.
Insecttrayandflykillingdevicesshouldberegularlyinspectedtochecktheyare
functioning.
Storageareasmustberegularlyinspected.
Exitareasshouldbeproperlymaintainedsothatbirdsandotheranimalscannot
creepinside.
Periodicfumigationshouldbedone.
1.12Kitchenhazards,safetymeasuresandhandling
Thekitchenisaplacewherealotofequipment,tools,powerfulelectricalconnections,
differentwashingandcleaningagentsandwaterreside.Thesethingscanbevery
dangerousandhazardousifpropermeasuresarenottaken.Propermanagementshould
takeplacefromthedesignstage.Kitchenlayoutwillbediscussedlaterinthemodule.
1.13Identifypotentialhazardsinkitchen
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Thefollowingmajorhazardscancauseunwantedincidentsinthekitchen:
Hotsurfaceliquidandfood
Chemical
Electrical
Fire
Spills
Sharpobject
1.13.1Hotandharmfulsubstancesinkitchen
Oilandotherfluidssuchaswaterarecommonplaceinkitchensanditisimportant
thatyoutakeextremecarewhenworkingwithorincloseproximitytohotliquids.It
isimportanttotryandavoidaccidentsfromoccurring.Unlessprecautionsaretaken,
accidentsmayeasilyhappen,sothekitchenpersonnelshouldtakeresponsibilityto
avoidaccidentsintheworkplace.
Inadditiontotrainingthestafftobeawareofthecausesoffireandpersonalinjury,weshould
makethenecessarysafetyinspections,reportstomaintenanceandfollowupthesereports.
Weallhavearoletoplaytoensureweworkandstayinasafeandsecureenvironment.
1.13.2Dealingwithchemicalsinthekitchen
Considerfollowingpointswhendealingwithchemicals:
Donotstorechemicalsinkitchenkeeptheminadesignatedchemicalstoringarea.
Usechemicalsonlyinwellventilatedspaces.
Storechemicalsinalocked,dark,coolstoreroomawayfromheatanddirectfrom
sunlight.Donotstorechemicalsnearhotwaterheatersoroperatingmachines.
Readandfollowthemanufacturersinstructionscarefullybeforeyouusethechemical.
Ensureallchemicalsubstancesarestoredinasecurelocation.
Donotstorechemicalsubstancesonashelfaboveheadheight.
Maintainclearseparationofstorageofhazardoussubstancesfromnonhazardous
substances.
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Ensurethatallhazardoussubstancesarekeptinundamagedcontainerswithsecure
capsorlids.
Recorddetailsofallhazardoussubstanceskeptandclearlymarkthemashazardous.
Disposeofallunidentifiedsubstancesappropriately.
Disposeoffoodwhichhasbeen,orissuspectedofbeingexposedtohazardous
substances.
Warnotherstostayclearofspillagesiteandhaveclearmarkingwherethespillagetookplace.
Keepyourfaceawayfromthechemicalyouareusingavoidbreathinginfumes
assomeofthesecanburnyouandmakeyoufeelsick,dizzyandevenunconscious.
Makesurethatbottlesofcleaningagentsareclearlymarked,andthatchemical
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containersarenotusedforanyotherpurpose,likestoringfood.
Neverusechemicalsnearanopenflameorwhileyouaresmoking.
Protectallpartsofyourbodywhileyouareusingundilutedchemicalsandtake
specialcare.
Wearprotectiveclothingsuchasrubberglovesandsafetyfootwear.
Keepyourmindonwhatyouaredoingonemistakeandthechemicalcouldspill
andinjureyou.
Avoidsplashingcleaningagents,astheycanlandonyourskinandburnyou.
Washyourhandsafterusingcleaningagents.
Keepyourhandsawayfromyourfaceswallowingsmallpartsofsomecleaning
agentscanburnyourmouthandthroat.
Replacecapstightlyimmediatelyafteruse.
Donotdecantcleaningagents.
Donotincinerate(burn)anyemptyaerosolcansastheyexplode.
Nevermixchemicals,suchasbleachwithacidtoiletcleaner.
1.14Commonkitcheninjuries
Themajorcausesofinjuriesandaccidentinakitchenarefromcuts,slips,tripsandfalls,
manualhandling,fire,exposuretohotorharmfulsubstances.Thefollowingtableshows
measuresyoucantaketoavoidinjuriesandminimizeriskofhazardsatwork.
Cuts
Neverleaveobjectsonthefloor.
Dontleaveknivesunattended.
Cleanupanybrokenglassorcansimmediately.Wrapinpaperbeforedisposal.
Keepfingersandhairawayfromthebeatersandblades
Slips,trips,andfalls
Wipeupspillsatonce.
Useasturdystepstoolorladdertoreachhighitems.
Closecabinetdoorsanddrawers.
Storeheavyequipmentonlowshelves.
Avoidoverwettingfloorswhenwashing,astheycouldbeslippery.
Neverrun.
Wearsuitableshoeswithanonslipsole.Youcouldtripinhighheelsorsandals.
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Preventingelectricalshock
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ReadappliancebookletsBEFOREusingappliances.
Keepcordsawayfromwaterandhotobjects.
Onepluginapoweroutletatatimeandunplugatpowersocket(outlet).
UnplugpowercodefrompoweroutletBEFOREcleaningordoinganyservice.
HandsshouldbedryALWAYSwhencomeincontactwithelectricalappliance.
Standonadrysurfacewhenworkingwithappliance.
Checkappliancesforcutorbrokencordsandplugsanddoserviceimmediately.
Neveruseamicrowaveifthedoorhasbeendamaged.
Turnonamicrowaveonlyiffoodorbeveragesareinside.
Removeplasticwrapawayfromyourbodytoavoidsteamburns.
Neverputmetalinthemicrowaveovenoranythingelse,whichisnotsuitablefor
microwave.Alwaysrefertousermanual.
IntheeventofelectricshockSTAYCALM,EVALUATETHESITUATION.
1.15FirstAidinKitchen
Firstaidisanimmediateandtemporarytreatmenttoavictimofsuddenillnessorinjury
inthekitchenwhileawaitingthearrivalofmedicalaid.Theessentialsofkitchenfirstaid
aredesignedtocoverinjuriesthatcanoccurinthekitchenfromburnstoknifecuts.So
topreventfrommajorinjuriesfirstaidkitsshouldbeplacedinthekitchenarea.Firstaid
consistsof:
Firstaidmanual
Adhesivetape
Adhesivebandagesinseveralsizes
Elasticbandage
Antisepticwipes
Soap
Antisepticsolution
Burncream
Sharpscissors
Safetypins
Calaminelotion
Alcoholwipesorethylalcohol
Thermometer
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1.15.1Treatmentsofcutsandburns
Cuts:Ifyoucutyourselfwashthewoundundercoldwaterifthewoundisshallowand
bleedingstopsthendrytheskinaroundthewoundwithpaper,acleanclothorcotton
woolandcoverwithawaterproofcolouredplaster.
Ifthewoundisdeep:
Applypressuretoittostemthebleeding.
Raiseitabovetheheart.
Seekmedicalattention.
Burns:Ifyouburnorscaldyourselfapplycoldwaterorice,placehandundergently
runningcoldwaterorwrapiceinaplasticbagandplacegentlyontheaffected
area.Takecarenottobreaktheskin,ifyouspillquantitieshotliquidontoclothingdo
notremovetheclothinggetunderacoldshowerorintoacoldbathandgetmedical
attention:removingtheclothingwillharmtheskin.
1.16Fire
Fireisthemostthreateningandthemostcommonhazardinthekitchen.Itdoesnot
discriminatebetweenpeopleandproperty.Youhavetotakeeverypossibleprecaution
toreducetheriskfireintheworkingenvironment.Alwaysobserveburningstoves,
microwaves,ovensthatareconnectedtoelectricity.Ensurethatthereisclearfire
evacuationplaninthekitchenthatisvisibletoeveryoneandthateveryonehasbeen
drilledaswhattodointheeventofafire.Itisabsolutelyessentialthatstaffsareequipped
withdealingwithfireinaproperway.
1.16.1Typesoffire
ClassAorOrdinaryCombustibles:Thisincludesfuelssuchaswood,paper,plastic,
rubber,andcloth.
ClassBorFlammableandCombustibleLiquidsandGases:Thisincludesall
hydrocarbonandalcoholbasedliquidsandgasesthatwillsupportcombustion.
ClassCorElectrical:Thisincludesallfiresinvolvingenergizedelectricalequipment.
ClassDorCombustibleMetals:Examplesofthesetypesofmetalsare,titanium,
potassium,andmagnesium.
ClassKisforfiresinunsaturatedcookingoilsinwellinsulatedcookingappliances
incommercialkitchens.
Wood,paper,cloth,Trash&
otherordinarymaterials
Maybeusedonfiresinvolvingliveelectrical
equipmentwithoutdangertotheoperator
Gasolineoil,paintandother
flammableliquids
Cookingmedia(Vegetableor
AnimalOilsandFats)
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1.16.2Causesoffire
Followingarethemajorsourcesthatcancausefireincidentsinthekitchen.
Electricity.
Cleaningsupplies(liquidsubstances).
Flammableliquids.
Combustibleliquids.
Carelesssmoking.
Improperstorage.
Unattendedcooking.
1.16.3Preventingfireaccidentsinthekitchen
Makesurealltheelectricappliancesandburnersareturnedoffbeforeyouleave
thekitchen.
Keepelectricalappliancesawayfromwatertoavoidelectricalshockandfire.
Stayawayfromelectricalsockets,especiallyifyourhandsarewet.
Makesurepapertowels,dishtowelsandpotholdersarekeptawayfromthe
stovetop,sotheydonotcatchfire.
Neveraddwatertodishthathashotoilinitasitcouldsplatter,andhurtsomeone.
Dressproperly,dontwearloosefittingclothes.
Neverleavecookingunattended,ifyoumustleavethekitchenforsomereasonturn
offthecooker/stoveetc.
Avoidreachingoverthestoveforanythingwhilecooking.
Cleananygreasebuildupfromthestove,ovenandexhaustfanregularly,as
cookinggreaseandoilcanstartafirethatcanspreadrapidly.
Keepthestovetopcleanandclearfromgrease.
Donotputmetallicmaterialsinthemicrowaveovenwhichmaycausesparksand
eventuallydamagethemicrowave.
Preventboiloverbynotoverfillingpots.
Useaburnerthatstheappropriatesizeforthepanyoureusing.
Donotsmokeinthekitchen.
Knowhowtousethefireextinguisherandtheirlocation.
Keepcombustibleslikecloth,paper,oiletc.freefromthehotsurface.
Haveagoodlightinginthekitchenandworkarea.
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1.16.4Typeoffireextinguisher
Commonlyusedfireextinguishersforcivilianpurposeare:
Waterbasedextinguisher.
Drychemicalbasedextinguisher.
CO2basedextinguisher.
Foambasedextinguisher.
KNOWYOURFIREEXTINGUISHERCODE
Water
AFFF
FOAM
Co2
Dry
Powder
Vapourising
Liquids
Donot
Use
Wood,Paper
andTextiles
Flammable
Liquids
Donot
Use
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Gaseous
Fires
LiveElectrical
Donot
Use
Donot
Use
Donot
Use
Donot
Use
Equipment
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Whenusingafireextinguisher,alwaysrememberthePASS
PPull(pullthepinthatlocksthehandle)
AAim(aimthenozzleatthebaseofthefire)
SSqueeze(Squeezethehandletodischargetheextinguishingagent)
SSweep(Sweepthenozzlefromsidetoside,tocoverthefire)
S
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1.17Kitchenplanning
Itisimportanttodesignakitchenthatworksaroundyourneeds.Thelayoutyouchoose
willdependonthesizeoftheroomandthepositionofwindowsanddoors.Mostkitchen
fallintofourbasicdesigns:
Singleline
Doubleline
Ushape
Lshape
1.17.1Pointstobeconsiderwhenplanningakitchen
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Keyaspectswhenplanningakitchenaregas,electricity,water,healthandsafety,
fireequipment,cookers,kitchenutensils,sinks/handsinkandventilation.
Ensurethatthereisenoughspacebetweenthekitchenandtherestroomsewage
anddrainagepipesmustbewellsecured.
AvailableSpace:availablespaceisanimportantconsiderationregardlessof
whetheryouarebuildingfromthegrounduporplacingyourcommercialkitchenin
anexistingbuilding.
EmployeeMobility:awellarrangedcommercialkitchenwillallowemployeesto
easilymovearoundwithoutbumpingintooneanother.
EnergyEfficiency:Energyefficiencyshouldbeaprimaryconsiderationforany
commercialkitchenlayout,becauseitsavesmoneyonutilitycosts.
Locateelectrictoastersawayfromsmokealarmssothesedonotactivate
prematurely.
Installaceilingorwindowmountedextractorfanorarangehoodabovestoveto
dispersesmoke.
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MODULE2
PRINCIPLEANDMETHODSOFCOOKERY
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2Introduction:PrincipleandMethodsofCookery
Thismodulewillprovideyouwithanintroductionaboutcookingandtheobjectiveof
cooking,differentcookingmethods,differentutensilsandequipment.Youwillalsolearn
aboutherbsandspicesandhowtobestusetheminfoodproduction.
2.1Cooking
Cookingisaprocessofchemicalandphysicalchangeinfooditemstocreatea
completedishinwhichmorethantwoingredientsoffoodarecombinedandheated
simultaneouslybyusingvariouscookingmethodsandtools.Cookinggivesvarietytothe
menu,asonefooditemcanbecookedinvariouswaysandgivendifferenttextures.For
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examplemuttoncanbecookedasasoup,roast,steak,kababorstew.
2.1.1Objectivesofcooking
Theobjectivesofcookingareasfollows:
Tokilltheharmfulbacteriaandmicroorganism.
Foreasydigestion.
Toimprovethetasteandflavour.
Toenchancepresentation.
Tocreatepalatability.
Toprovidedifferentshapes.
Topreventthefoodfromdiscolouring.
2.1.2MethodofCooking
Followingcommoncookingmethodsusedinfoodproduction.
DryHeatCooking:
1Roasting:Thisisamethodofcookinganitembyenclosingitinhotanddryair,
generallyinsideanovenattemperatures180C230Cwhichgenerallydepends
uponthefooditems.Example:meat,vegetables,cereals.
2Baking:Itisaprocessofcookingwithhotairinaclosedovenattemperature220C
andabove.ExampleBread,cake,biscuits.
3BroilingandGrilling:Itisamethodofcookingbyradiantordirectheatundera
grilloroverahotfireattemperature200Fandabove.Examples:fish,steak,stuffed
tomato.
FryingCookingMethods:
1DeepFryingMethod:Fryingfoodinalargeamountoffatinadeeppanat
temperature160C200C.Example:frenchfries,chickenfinger,cutlets.
2ShallowFryingMethod:Fryingfoodinenoughfattopreventstickyingattemperature
300Fandabove.Exampleegg,paratha,pancake.
3Sauteing:Fryingandtossingfoodinasmallamountofhotfatinafryingpan.
ExampleVegetables,noodles,beansprouts.
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MoistCookingMethod:
1.BoilingMethod:Cookingfoodinboilingwaterattemperature100C.Theheated
watercooksthefood.Example:eggs,meat,vegetables.
2.PoachingMeathod:Cookingslowlyinaminimiunofwaterthatisheatedbelow
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boilingpointsattemperature93C95C.ExampleFishegg.
3.SteamingMethod:Cookingfoodbysurroundingitwithsteamproducebyboiling
waterattemprature100C100C.Example,mo:mo,vegetables,idli.
4.StewingMethod:Cookinginacoveredpanusingonlysmallquantityofliquidwhichis
keptsimmeringattemprature120C140C.Eaxmplecutsofmeat,fruits,vegetable.
5.BraisingMethod:Acombinedmethodofroastingandstewing.Examplevarious
meatsandvegetables.
2.1.3CommonKitchenutensilsandequipment
Allappliancesusedinthekitchenarecalledkitchenequipmentandutensils.Theyare
usedtosavetimeandenergy.Kitchenequipmentaredividedintothreecatogories:
Largeequipments:Thelargeequipmentarecookingrange,steammer,oven,griller,
deepfatfryer,dishwasher,refrigerator,walkinfreezeretc
Mediumequipments:Toaster,,blender,cutter,slicer,dekchi,tawa,pryingpan,
presscooker,karaietc.
Smallequipments:Differentstypesofknife,choppingboard,ladles,strainer,
spechula,whisk,moxingbowl,spoon,pots,bucket,measuringcups,glass,platesand
traysetc.
Equipmentandutensilsusedforfoodpreparationandprocessingare:
Chopping/cuttingboard:Itisboardusedtoplacematerialontobecut.Itisusedinthe
kitchenforpreparingfood.
FryingPan:Afryingpanorskilletisapanusedforfrying,searing,andbrowningfoods.
Knife:Asharpedgedinstrumentconsistingofhandleattachedtoabladeusedfor
cutting.
MeasuringCup:Usedtomeasurethevolumeofliquidorpowderformcookingingredients
suchaswater,milk,juice,flour,andsugaretc.
MeasuringSpoon:Ameasuringspoonisaspoonusedtomeasureanamountofa
substance,eitherliquidordry,whencooking.
Meatgrinder:Itisforgrinding,finemincingmeat,fish,vegetablesorsimilarfood.
Meatslicer:Toslicemeatsandcheese.
MixingBowl:Itisusedformixingofingredients.
Stove:Itisusedforcookingfoodwhichusesgasasafuelsource.
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Tablespoon:Atypeoflargespoonusuallyusedforserving.Alsocommonlyusedasa
measureofvolumeusedincooking.
Teaspoon:Asmallspoon,suitableforstirringandsippingthecontentsofacupofteaor
coffee.Itisalsousedformeasuring.
Tray:Itisforcarryingthings.
Woodenspoon:Awoodenspoonorspatulaisaspoonmadefromwood,commonly
usedinfoodpreparation.
SoupLadle:Whichisusedforservingsouporstews.
Whisks:Itisforquickblending,mixingandwhipping.
Followingimageshowsdifferentkitchenequipment
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2.2Herbs,SpicesandSeasoning
Herbsaretheleavesorstemsofaromaticplants.Theleavesofherbscontainoilwhich
givesthecharacteristicofsmellandflavour.Theycanbeusedfreshordied.Italso
increasesthetasteoffood.
Spicesarenaturalproductsobtainedfromfruits,seeds,roots,flowerandbarks.Theyare
usedfortheirflavourwhichhelpstoimprovethetasteofthefood.
Seasoningisaprocessofenhancingorimprovingtheflavourofthefood.
Followingimageshowsomeherbsandspices
2.2.1Importanceofherbsandspices
Herbsandspicesareimportantformanydifferentreasons,theyinclude:
Helpsdigestion,forexample:cloveoilincreasesappetite.
Medicalpurposes,forexample:turmericpowderactsasanantiseptic.
Enhancestheflavour,forexample:bayleaves,pepper,clovesetc.
Improvesappearance,forexample:turmericpowder,chilipowder,saffronetc.
Improvepalatability,forexample:salt,pepper,chili,corianderseed,paprikaetc.
Actsaspreservatives,forexample:salt,turmeric,cloves,mustard,gingergarlic.
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2.2.2Listofthedifferentherbs,spicesanditsusages
HerborSpice
Source
Flavour
BestUsed
CookingUse
Basil
Leavesand
stemsofthe
basilplant.
Pungent,
somewhat
sweet
Fresh
Tomatodishes,with
eggplant,forpesto,in
ThaiandVietnamese
foods,additiontosalads
andmanycooked
vegetables.
Bayy
Leavesof
thesweet
baytree.
Mild
Dried
Insoups,stewsand
tomatosauces,and
inshellfishboils.Remove
leafbeforeserving.
BlackPepper
ckPepper
Berriesofthe
peppertree.
Pungent,
somewhat
hot
Dried,
freshly
ground
Ascondiment,inany
dishyouwishtomake
mildlyhot.
Capers
Unopened
flowerbuds
fromthe
caperbush.
Pungent
Pickledin
brine
Insauces,asagarnish,
andasaflavouringwhen
picklingotherfoods.
Caraway
away
Seedsofthe
caraway
plant.
Sweet,
nutty
Whole
Hungariangoulash,
cookiesandcakes,
applesauce,herbal
vinegars.
Cardamom
Seeds
fromthe
cardamom
tree.
Sweetly
spicy
Wholeor
ground
Stews,curries.Use
sparingly,asithas
astrongtaste.
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ChilliPowder
owderr
Dried,
groundchilli.
Spicy,ot
(heat
dependson
varietyof
chillipepper
used)
Ground
Inchilliorotherspicy
dishes.
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Chives
ives
Leavesof
thechive
plant.
Sharp,onion
orgarlic
flavour
Freshfrozen
iffreshnot
available
Garnish,blendedwith
softcheese,addedto
salads
Cinnamon
Driedbark
ofthe
cinnamon
tree.
Pungently
sweet
Asdried
sticksor
ground
powder
Insweetdishesorin
curriesandstews
Cloves
Driedflower
budofthe
clovetree.
Sweetor
bittersweet
Driedand
ground
Addedtosweetdishes
orasacontrastinstews
andcurries.
Coriander
Seedsofthe
coriander
plant.
Spicy,sweet
orhot
Groundor
whole
Incakes,cookies,
breads,asapickling
spiceorincurrymixtures
Cumin
Seedofthe
cuminplant.
Peppery
Wholeor
ground
Soups,stews,sauces.Use
sparingly.
CurryPowder
Combination
Hot
Sparingly
Curries
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ofseveral
ground
spices.
Dill
Dillillilil
Leavesand
seedsofthe
dillplant.
taste
thedish
inwhich
you'reusing
togauge
heatlevel
Mild,
somewhat
sour
Leavesbest
freshseeds
usedwhole
Fish,eggs,potatoes,
meats,breads,salads,
saucesdillseedused
inpicklingandtomake
dillflavouredvinegar.
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Fennel
Leavesand
stemsofthe
fennelplant.
Likeanise,
butsweeter
andlighter
Rawor
cooked
Insalads(raw),insoups
orstews(cooked).
Fenugreek
Fenugreekk
Seeds
fromthe
fenugreek
plant.
Sweet,
somewhat
likeburnt
honey
Wholeor
ground
seed
Inpastries,asa
flavouringformeat
dishesandbeverages,
andtomakesyrups.
Garlicc
Bulbsofthe
garlicplant.
Pungent,
onionlike,
mildlyhotto
veryhot
Fresh
granulated
acceptable
substitute
Roasted,orflavouring
forpastasauces,pork
roasts,herbbutter,
stuffing,andmarinades.
Ginger
nger
Rootsofthe
gingerplant.
Mixof
pepperand
sweetness
Dried
powder
orfreshly
gratedfrom
root
Cakes,breads,cookies,
aswellasAsiandishes.
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Mint
Leavesof
themint
plant.
Various
thereare
morethan
30species
ofmint
Fresh
Insalads,with
vegetables.
Nutmeg
Seedsofthe
nutmegtree.
Warm,spicy,
sweet
Freshly
ground
Incakesandcookies,in
sweetpotatoes.
Oregano
Leavesof
theoregano
plant.
Similarto
marjoram,
butnotas
sweet
Freshor
dried
InItaliandishes,inchili,
withvegetables,soups.
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Parsley y
Leavesof
theparsley
plant.
Mildly
peppery
Freshdried
averypoor
substitute
Asagarnish,insauces,
soupsandsalads.
Rosemary y
Leavesof
therosemary
plant.
Very
aromatic,
faintly
lemony
andpiny
Freshor
dried
Inmeat(especially
lamb)orfishdishesand
Sauces.
Sagee
Leavesof
thesage
plant.
Musty,
slightlybitter
Freshor
dried
Beef,fishdishes,stews,
stuffingcommon
sausageflavouring.
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Salt
Saltmines,
seawater.
Salty
Granular
Baking,preserving,
curing,asacondiment.
SesameSeeds
Seedsof
thesesame
plant.
Nutty
Whole
Inbreadsandcookies,
insaladdressings.
Thyme
Leavesof
thethyme
plant.
Mint,
lemony
Freshor
dried
Inomelettes,stews,
blandsoups,and
stuffingforchicken,or
asflavouringforgreen
saladsandcooked
vegetables.
Turmeric
Rootofthe
turmeric
plant.
Pungent,
somewhat
bitter
Driedand
ground
Curries,EastIndian
recipes.
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2.3PortioningandGarnishing
Portioningistheamountoffoodgiventoonepersonknownasaserving.Garnishingis
thedecorationoffoodordrinkswithsmallcolourfulorsavouryitems.
2.3.1Importanceofportioning
Portioninghelpstobalancethefoodnutrition,tohaveconsistencequantitytocontrol
thecost.
2.3.2StandardPortionsize
FishFillet
180250gms
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BeefSteak
Soup
200250gms
200250ml
Pasta(formaincourse)
65100gms
Salad(appetizer)
90gms
Salad(maincourse)
250gms
2.3.3Garnishanditstype
Edibleitemsareplacedonthetoporaroundthemaindishtocreateanattractivelook.
Theymaybecookedorraw.Therearemainlytwotypesofgarnishes:
Simplegarnish:Itconsistsofsingleelements,forexample:tomatosoupwithcroutons.
Compositegarnish:Itismadefromnumberofingredientsvaryingaccordingtothe
basicdishes,forexample:lemonwedgesandparsleywithfriedfish.
2.3.4ImportanceofGarnish
Garnishcreatesanattractiveappearancetothedish.
2.3.5Howtogarnishfood?
Alwaysgarnishfoodbeforeservingfood
Useappropriateaccompanimentstogarnishthedish
(ExamplecorianderforIndiandishes,lemonforfish)
Usecontrastcolourcombinationforgarnish
Neveroverdothegarnish
Useonlyedibleitemsforgarnish
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MODULE3
STOCKS,SAUCESANDSOUPS
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3Introduction
Thismoduleprovidesinformationaboutdifferenttypesofstocks,saucesandsoups,
thedifferenttypesandpreparationmethods,garnishingandaccompaniments.Italso
providescommonlyusedrecipes.
3.1Stocks
Stocksarenutritious,flavouredliquidsmadebygentlycookingvegetables,meat,
chickenorfish(withbones)inwater.Theyareimportantfoundationliquidthatareused
inpreparationofvariousdishessuchassauces,soups,stew,curriesandalsocanbeused
forbraisingorpoaching.
3.1.1Typesofstock
Therearetwotypesofstocks:
AwhitestockItismadefrombeeforchickenorfishormutton(bonesandoffcuts)
orvegetablesalongwithamirepoix,(amirepoixareroughlychoppedvegetables,
suchasonions,carrots,celery,andsometimesleek.)bouquetgarni.Keepinastock
pottoboilandsimmerforlonger.Thewhitestockcanbechickenwhitestock,fish
whitestock,beefwhitestock,muttonwhitestockorvegetablewhitestock.
AbrownstockItismadeofchickenorbeeforfishormutton(bonesandoffcuts)
alongwithmirepoixandbouquetgarni.Itislikewhitestock,onlydifferentisthatfora
brownstockthebones,offcutsandmirepoixhavetobebrownintheovenandkeep
inapottoboilandsimmerforlonger.Thebrownstockcanbechickenbrownstock,
fishbrownstock,beefbrownstock,muttonbrownstockandvegetablebrownstock.
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3.1.2Preparingdifferenttypesofstock
Item:WhiteStock,Serving:5litres
INGREDIENTS
QUANTITY
Boneandoffcutsofbeef/
chicken/mutton/fish
2kg
Onion
120gms
Carrots
360gms
Celerystalk
60g
Parsleystalk
30g
Leek
130g
Bayleaf
1nos.
SprigThyme
1nos.
Coldwater
7litres
PreparationMethod
Cutthebonesandmeatinto3to4andremovethemarrow.
Washandplaceintostockpotandaddcoldwater.
Bringtoboilandremovetheskim.Addtheremainingingredients.
Reduceheatandletthestocksimmerfor6hours.
Stain,reboilanduseasrequired.
Item:BrownStock,Serving:5litres
INGREDIENTS
QUANTITY
Boneandoffcutsofbeef/
chicken/mutton/fish
2Kg
Onion
120gms
Carrots
360gms
Celerystalk
60gms
Parsleystalk
30gms
Bayleaf
1nos.
SprigThyme
1nos.
Vegetableoroliveoil
1litres
Coldwater
7litres
PreparationMethod
Preheatovento425F.Cutthebonesandmeatinto3to4piecesandplace
withoilinalargeflameproofroastingtrayalongwithonion,carrots,andcelery.
Roast,untilchickenandvegetablesaregoldenbrown,1to11/4hours.
Transferchickenandvegetablestoastockpotandaddwaterandthenbringtoboil
overhighheat.
Reduceheatandletthestocksimmerfor6hours.Removetheskimtimetotime.
Stain,reboilanduseasrequired.
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3.2Sauce
Sauceisaseasoningservedasanaccompanimenttofood,especiallyaliquiddressing
ortoppingforfood.
Roux
Rouxisacookedmixtureofequalquantityofflourandbutter.Itisusedasthickening
agentforsoupandsauces.
TypesofRoux
TherearethreetypesofrouxWhite,BlondandBrown.Thecolourandtheflavouraredetermined
bylengthofcookingtimeandthemixture.Ingredientsofrouxareflourandbutter.
3.2.1TypesofSauce
Therefivemothersauces.Theyareasfollows:
BchamelSauce:Milkbasedsaucethickenwithawhiteroux.
EspagnaoleSauce/BrownSauce:Itismadefrommeatstock,mirepiox,brownrouxandherbs.
VeloutSauce:Itiswhitestockbasedsauce,thickenedwithwhiteroux.
HollandaiseandMayonnaiseSauce:Theyaremadewithmixtureofeggyolk,butter
andlemonandvinaigrette.
TomatoSauce:Itismadeprimarilyoutoftomatoes.
3.2.2Preparingdifferenttypesofsauce:
Item:BchamelSauce,Serving:Makes800ml
INGREDIENTS
QUANTITY
Flour
80gms
Butter
80gms
Milk
1litre
Shreddedonion
50gms
Clove
4nos.
Bayleaf
1nos.
PreparationMethod
Preparewhiterouxallowoiltocool.
Boilthemilkwithonion,cloveandbayleaf10minutesbycovering.
Strainmilkmixtureandgraduallymixedwithroux.
Simmergentlyfor30mintsstarringfrequentlytopreventsticking.
Passthroughthefinestrainerandfinallythesauceisready.
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DerivativesofBchamelSauce:CreamSauce,CheddarCheeseSauce
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Item:Brown/EspagnaoleSauce,Serving:Makes800ml
INGREDIENTS
QUANTITY
Butter
80gms
Flour
80gms
Tomatopaste
50gms
Brownstock
1litre
Carrot
80gms
Onion
80gms
Bacon
40gms
PreparationMethod
Preparebrownrouxandallowcooling.Addtomatopaste.
Graduallyaddhotbrownstock,boilandstircontinually.
Frycarrot,onion,baconuntilitsgetgoldenbrownandaddtothesauce.
Simmeritforonehour,stirringfrequently.
Passthesaucethroughstrainer.
Sauceshouldbereddishbrownnottoothick.
DrivativesofBrown/EspagnaoleSauce:Bordelaise,Lyonnais
Item:VelouteSauce,Serving:Makes800ml
INGREDIENTS
QUANTITY
Butter
60gms
Flour
60gms
Chickenstock
1litre
Mushroom
50gms
PreparationMethod
Prepareblondrouxallowcooling.
Graduallyaddhotchickenstock,andmushroom,stirfrequently.
Simmeritforonehour,strainandusedasrequired.
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DerivativesofVelouteSauce:SupremeSauce,SauceAllemande
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Item:Hollandaise/MayonnaiseSauce,Serving:4portions
INGREDIENTS
QUANTITY
Eggsyolk
2nos
LemonJuice
1tablespoon(15ml)
Vinegar
1tablespoon(15ml)
Mustardpaste
1tablespoon(15ml)
Saltandpepper
pinch
Vegetableoil
110ml
PreparationMethod
Placeeggyolk,mustard,vinegar,lemonjuicesalt,andpepperinabowl
Addoilveryslowly,whiskcontinuously,andadd1tablespoonofboilingwateruntil
itgetsthetextureofthesauce.
DrivativesofHollandaise/MayonnaiseSauce:Bavaroise,Mousseline
Item:TomatoSauce,Serving:Makes800ml
INGREDIENTS
QUANTITY
Tomatopaste
80gms
Butter
60gms
Flour
60gms
Whitestock
1litre
Saltandpepper
Totaste
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PreparationMethod
Makeablondroux,stirfrequently,andaddtomatopaste,saltandstock.
Cookfor10minutesandstirfrequentlyandsauceisready.
DerivativesofTomatosauce:MarinarasauceandNapolitanosauce.
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3.3Soup
Soupisaliquidfoodthatispreparedfromfish,meat,vegetables,stockcombinedwith
variousotheringredients.Itisusedtoenhanceflavour,tasteanditcontainnutrients
extractedfromsolidfood.Itiseasilydigestibleandpalatable.Thethicknessofthesoup
mayalsobeadjustedbyusingvarietyofthickeners.Itcanbeservedhot(at90C)
andcold(at10C12C).Aportionofsoupisusuallyservedbetween200mlto250ml
dependinguponthetypeofsoupandthenumberofcoursetofollow.
Soup
Thick
Soup
Soup
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Broth
Bisques
Cream
Chowder
Pure
Conso
mme'
Broth/
Bouillon
3.3.1TypesofSoup
Theretwotypesofsoup.Theyarethickandthinsoup.
ThickSoup:Thicksoupismadefromstockbutarethickenedbyaddingmilkorcream,
vegetables,eggs,riceorgrain.Thicksoupsareofvarioustypessuchasbroth,cream
soup,bisques,chowders,purees.
Broth:Itismadeofafoundationofclearstock.Itcanbeathinsoupbutmoreoften
itismadethicksoupbyadding,rice,vegetableandbarley.
CreamSoup:Tomakeacreamsouptheingredientsareblendedaftercookinga
smallportionofcreamormilkisfoldedintothesoup.
Bisquessoup:Itisgenerallyrichandthickbeingmadefrompoultry,fishorshellfish.
ChowdersSoup:Oftenseafoodformsthebasisofchowderandsupplementedwith
vegetablesandcroutons.
Puree:Itisasmoothsoupmadebyblendingtheingredientaftercookingprocessis
finished.Itisnotasthickascreamsoup.
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ThinSoup:Thinsoupsaremadefromthepreparedstockusingeithermeatorvegetables
togiveitflavour.Themainvarietiesofsoupareconsommandbouillon.
Consomm:Aconsommisarichlyflavouredbrothmadefromfish,meat,poultryor
vegetablestock.Itcanbeservedbyitselforasanappetizer.Forexample:chicken
consomm.
Broth/Bouillon:Brothisgenerallythewaterinwhichbones,meat,fish,grainsand
vegetableshavebeencooked.Itmakesawaterysoupandoftenriceorother
grainsareaddedtomakeitmorerobust.Forexample:minestronesoup.
3.3.2Garnishandaccompanimentsofsoup
Thereisnoruleincookingthatsayseverymealmustbegarnishedhowever,ifgarnishis
useditshouldbefresh,colourful,edibleandshouldbesuitedtothemeal.Garnishhelps
togivevisualappealtothesoup.Garnishshouldbesmallanddainty.Theexamplesare
garnishareasfollows:
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Greetedcheese,choppedfreshherbs,croutons,choppedtoastedalmonds,walnuts,
cream,cudoradotofbutter,macaroni,spaghetti,smalldicesofmeat,vegetables,
smallcheeseballs,friedbreadcubesandpieces,nuts,friedonion,choppedherbsand
spices,sourcream,friedgarlicetc.
Accompanimentsareadditionstothemainingredientofameal.Accompanimentsare
typicallythingslikevegetablesandsidesaladsbuttheyalsoincludesaucesandrelishes.
Sometimestheaccompanimentalsocomeswithagarnishofitsown.
Thesoupaccompanimentsareasfollows:Bread,crackers,croutons,friedbacon,toast,
friedonion,breadsticksetc.
3.3.3Preparingdifferenttypesofsoup
Item:FrenchOnionSoup,Serving:4Portions
INGREDIENTS
QUANTITY
BrownStock
1litre
SlicedOnion
50gms
Salt,Pepper
Totaste
Oil
100ml
Bread
pkt
GratedCheese
100gms
ChoppedParsley
Forgarnish
PreparationMethod
Heattheoilandslightlybrowntheslicedonionandkeepitaside.
Preparebrownstockandseasonit.
Addbrownslicedonionintobrownstock.
Cutthebreadintoroundshape,topwithgratedcheeseandbakeitinsalamander.
Servesoupwithhotbakedbreadandchoppedparsley.
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Item:MinestroneSoup,Serving:4Portions
INGREDIENTS
QUANTITY
Vegetablesstock
1litre
OliveOil
2tbsp
Beans
50gms
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Cabbage
Bacon
50gms
50gms
Redwinevinegar
tbsp
Salt,pepper
Totaste
Pasta
100gms
Springonion
30gms
Mixedherbs
1tbsp
Parsleystalk
1tbsp
Tomatopuree
2tbsp
PreparationMethod
Wash,peelandcutcarrot,beans,cabbageintodiceshape.
Cutsmokedbaconintodiceshapeanddeepfryit.
Chopgarlicandcutparsleystalkandspringonionintodiceshape.
Boilpastaandkeepitaside.
Heatoil,frycarrot,beans,onion,garlicandsautforfewminutes.
Addstockandbringtoboil.
Addcabbageandfriedbaconandboilpasta.
Addmixedherbsandspringonion.
Addtomatopuree,redwinevinegarandstirwell.
Addsalt,pepperandstirproperly.
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Item:CreamofMushroom,Serving:4Portions
INGREDIENTS
QUANTITY
Whitestock
1litre
Mirepoix
50gms
Bouquetgarni
1no.
Butter
50gms
Flour/Bchamel
50gms,100ml
Salt,pepper
Totaste
Cream
100ml
Breadslice
1slice
Choppedmushroom
200gms
ChoppedParsley
Forgarnish
Freshcream
Forgarnish
PreparationMethod
Meltbutter,addmirepoixandflourandpreparewhiteroux.
Addwarmstockslowlyandstircontinuously.
Addbouquetgarniandseasonlightlyandsimmerforsometime.
Passthroughfinestrainer.
Returntoacleanpot,addchoppedmushroomandletitsimmerforsometime.
Addcreamandstir.
Whileserving,garnishwithchoppedparsleyandfreshcream.
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Item:PureeSt.German/ThickPeaSoup,Serving:4portions
INGREDIENTS
QUANTITY
Greenpeas
200gms
WhiteStock
1litre
Carrot
50gms
Onion
50gms
Bouquetgarni
1no.
Bacon
50gms
Tomatopuree
2tbsp
Salt,pepper
Totaste
Butter
50gms
Sautbread
1slice
PreparationMethod
Meltbutter,addcarrot,onionandflourtoit.Cookuntilitgivessandytexture.
Addstock,greenpeas,tomatopureeandbacontothetexture.
Addseasoningsandletitsimmer.
Grindthemixtureandpassitthroughthestrainer.
Replacetothecleansaucepan,reboilforcorrectseasoningandconsistency.
Garnishedwithbreadcrouton.
Item:ChickenSweetCornSoup,Serving:4portions
INGREDIENTS
QUANTITY
Chicken
400gms
ChickenStock(Whitestock)
1liter
SweetCorn
200gms
Cornflour
40gms
Water
45ml
Salt,pepper
Totaste
Eggwhite
1nos
PreparationMethod
Boilthechickeninthestockfor20minutes.Keepthestockasideandshredthechicken.
Addcorninthestockandcookforfewminutes.
Makeapasteofthecornflourandwaterandittothesoupandcookforfewminutes.
Addseasoningsandletitsimmer.Addthelightlybeateneggwhite.Stirwithafork
inonedirectiontogivethreadsoftheeggwhite.
Servehot,garnishwiththechickenshreds.
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Item:YakhniShorba,Serving:4portions
INGREDIENTS
QUANTITY
Water
5litre
Muttonbones
Asrequired
Corianderseeds
150gm
Ginger
40gms
Garlic
45ml
Onion
50gm
BlackCardamom
15gm
GreenCardamom
10gm
Mace
5gm
BayLeaf
10gms
Cinnamon
10gms
Cloves
10gms
Cream
20ml
PreparationMethod
Blanchbones.
Preparestockwithaboveingredientsandsimmertillstockisreducedto1litre,addsalt.
Finishoffwithwarmcream.
Servehot.
Pleasenote:Allthesoupsareservedwithbreadstick,breadrolls.
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MODULE4
VEGETABLES,FRUIT
ANDSALADS
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4Introduction:Vegetables,FruitandSalads
Thismodulewillintroducedifferenttypesofvegetables,fruitsandsaladsthatareused
inthekitchen,theirpreparationandcookingandservingmethodsincludingstorage
proceduresandprinciples.
4.1DefinitionofVegetable
Vegetablesaretheedibleportionsofherbaceousplantwhosefruit,seeds,roots,tubers,
bulbs,stems,leaves,orflowerpartsareusedasfood,suchasthetomato,bean,beet,
potato,onion,asparagus,spinach,orcauliflower.Vegetablesaddcolour,textureand
flavourtoameal.Vegetablescanbeservedasamaindishorasanaccompaniment
tothemaindish.
4.1.1TypesofVegetables
Root:Therootanchorstheplanttothegroundandabsorbsandtransportsmoisture
andnutrientsfromthesoiluptotherestoftheplant.Examplesofrootvegetables
arecarrot,turnips,beetroot,radish,horseradishetc.
Tubers:Atuberisanundergroundsteam,whichcarriesnutrientsfromtherootto
therestoftheplant.Exampleoftubersvegetablesarepotatoes,sweetpotatoes,
artichokes,yamsetc.
Bulbs:Theplant,whosenutrientisstoredundergroundinaformofbulb.Themain
ediblepartofthesevegetablesistheirbulb.Exampleofbulbsaregarlic,onion,leeks,
shallotsetc.
Leaves:Usuallygreen,flattened,lateralstructureattachedtoastemandfunctioning
asprincipalorgansofphotosynthesisandtranspirationinmostplantsisleaves.The
examplesofleafyvegetablesarelettuce,cabbage,spinach,Chineseleaves,Swiss
chardetc.
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Steam:Themainbodyportionofatree,shruborotherplantwhichisaboveground
issteam.Theexampleofthestemisasparagus,celery,andfennel.
Fungi:Anyofagroupofunicellular,multicellularorsyncytialsporeproducing
organismsfeedingonorganicmatterisfungi.Theexampleoffungivegetablesare
mushrooms,morelsetc.
Fruits:Thesweetandfleshyproductofatreeorotherplantthatcontainsseedand
canbeeatenasfoodisfruits.Theexamplesoffruitvegetablearetomatoes,peas,
pumpkin,zucchini,avocado,cucumberetc.
Flower:Thereproductivestructureoftheseedbearingplantisknownasflower.The
examplesofflowervegetablesarebroccoli,brussels,caulifloweretc.
Podsorseed:Thegrainsorripenedovuleofplantscapableofgerminationto
produceanewplantisseed.TheexamplesoflegumesorseedareFrenchbeans,
peas,babycornetc.
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MODULE4:VEGETABLES,FRUITANDSALADS
Followingimageshowsdifferenttypesofvegetables
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4.1.2Seasonalvegetableavailability
Spring:Asparagus,Carrots,Cauliflowers,Turnips,Broccolietc.
Summer:Artichoke,Broadbeans,Sweetcorn,Peas,Lettuceetc.
Autumn:Celery,Mushrooms,RedCabbage,Shallots,RunnerBeansetc.
Winter:Brusselssprouts,Parsnipsetc.
4.1.3Howisvegetableprocessed?
SEQUENCE/STEP
PROCESS
1.Sinking
Vegetablesaredippedinwatertoloosentheforeignparticles
2.Washing
Washinwatertoensurethecleaningofforeignparticles
3.Trimming
Trimmingisdonetoobtaintheediblepart)
4.Rinsing
Rinsinginrunningwatergivesfinalcleaningtothevegetables
5.Sanitizing
Sterilisevegetablesinwaterpurifiedwithchlorine,bleach,piyush
oriodine.Thisisespeciallyimportantforvtegetablesthatareeaten
raw:15mlofchlorinein40litresofwaterforcleaningpurpose
6.Storing
Storedintherefrigeratorsin510cforfurtheruse
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4.1.4Vegetablecutsandpreparationmethod
Thepreparationmethodsofvegetablesareasfollows:
Peeling:Rovingtheouterskinofvegetableswhichisinedible.Examplepeelingofpotatoes
Skinning:Hasthesamemeaningaspeelingbutusuallyrefertoskinningtomatoes
ratherthanpeelingtomato.
Shelling:Removingthehardoutercoveringortheshell.Exampleremovingpeas
frompods.
Chopping:Cuttingintopieces.Examplechoppingonion,garlicorparsley.
Shredding:Cuttingintolongnarrowstrips.Examplecabbageforchowmein.
Slicing:Cuttingthevegetablestoformcircularinshape.Exampletomatoslice,
onionslice.
Trimming:Cuttingpartsofvegetablewhicharenoteaten.Example:rootofspringonion.
Grating:Rubbingagainsttheserratededgeofagratertoproducefineshreds.
Examplegratingofcarrotforcoleslaw.
ToppingandTailing:CuttingbothendsofawholecarrotorFrenchbean.
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4.1.5Typesofvegetablescuts
Julienne:1mmthinstripes
Mincing:Roughlychopvegetableoncuttingboardwithchef'sknife.
Brunoise:1mmcubes
Macedonia:5mmcubes
Jardinire:2x2x15mmstickshaped
Scallops(slice):12mmdiameter
Paysanne(differentshapes):Triangle10mmeachside,Square10mmeachside,
circle10mmdiameter.
4.1.6Vegetablecookingmethods
Methodsofcookingvegetablesareasfollows:
Boiling:Cookingvegetablesinboilingwater.(boilundergroundvegetablesincold
waterandabovegroundvegetablesinboilingwater)
Blanch:Boilingvegetablesforashorttimeuntilthevegetablesarepartlycooked.
Reheating:Toreheatthecooked/boiled/blanchvegetables.
Steaming:Cookingvegetablesinboilingwatersteam.
Roasting/Baking:Cookingthevegetablewithhotairinanoven.
Grilling:Cookingvegetablesinhotplatewithdirectheat.
Frying:Cookingvegetablesinafat.
Someofthepopularvegetablesdishesare:Frenchfries,sautvegetables,grilled
vegetables,stuffedtomatoes,roastedvegetablesalad,bakedpotatoes.
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Followingimageshowsdifferentvegetablecuts
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4.1.7VegetableStorage
Rememberthefollowingwhenstoringvegetables:
Storepotatoes,onions,garlic,anduncutpumpkininadryplace(notinthefridge).
Mostvegetables,forexample,carrots,cutpumpkin,zucchini,eggplant,capsicum
andbroccoli,arebeststoredinthevegetablecrisperoftherefrigerator.
Keepmushroomsinpaperbagsinthefridge.
Buyfreshvegetablesoftenandconsumethemsoonafterpurchase.Avoidstoring
themformorethan34days.
Storefreshherbsintherefrigeratorinasealedfreezerbag.Theykeepwellfor46days.
Smallquantitiesofleftoverfreshvegetablessuchascarrots,beans,broccoli,snow
peasandceleryaregreatforstirfriesorsoups.
Asparaguslastslongestwhenyoustandthespearsuprightinaglasscontaining
12cmofwater.Coverthetipsofthespearswithaplasticbaganditcanbestore
inthefridgeforuptofivedays.
Broccoli,inasealedplasticbag,canbestoredinthefridgeforuptothreedays.
Capsicumandcarrotsshouldbestoredinaplasticbaginthecrisperforuptooneweek.
Mushrooms,keptinapaperbag,canbestoredinthefridgeforuptofivedays.
Ripetomatoescanbestoredinthefridgeforuptotwodays.
Beans,celery,peas,spinachandzucchiniarebeststoredinasealableplasticbag
inthefridgeforuptofourdays.
Cookedvegetablesshouldbewellcoveredandstoreabovetherawvegetable
andmeatinthefridge.
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4.1.8Garnishandservingvegetables
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Rememberthefollowingwhengarnishingandservingvegetable:
Alwaysgarnishvegetablesbeforeserving.
Usecontrastcolourcombinationforgarnish.
Neveroverdothegarnish.
Useonlyeatableitemsforgarnish.
Cuttingtechniqueenhancethepresentation.
Vegetablesareservedasaccompanimentsandmaindish.
4.1.9PreparingdifferenttypesofVegetableDishes
Item:StirFryVegetables,Serving:4portions
INGREDIENTS
QUANTITY
CauliFlower
200gms
Broccoli
200gms
Pokchoy
100gms
CarrotSlice
100gms
Oil
25ml
Choppedgingerandgarlic
40gms
Galangalslice
20gms
Limeleaves
5to6
Soyasauce
10ml
Oystersauce
10ml
Fishsauce
10ml
Seasoning
totaste
Conflour
asrequired
Coriander
5gms
PreparationMethod
Cleanallthevegetablesandcutintoslice.
Blanchandrefreshallvegetables.
Heatoilonapan,sautchoppedginger,garlicandslicedgalangal.
Addallrefreshedvegetablesandstirfryforawhile.
Addthesoyasauce,oystersauces,fishsauceandtheseasonings.
Togetcorrectconsistencyadddilutedcornflourandcookforawhile.
Garnishwithchoppedcoriander.
Servehot.
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Item:MismasTarkari,Serving:4Portions
INGREDIENTS
QUANTITY
ChoppedOnion
100gm
ChoppedTomato
100gm
Oil
50ml
Carrot
200gm
Capsicum
150gm
CorianderLeaf
1Bunch
Bodi
150gm
Beans
150gm
Turmericpowder
1tbs
CorianderPowder
2tbs
CuminPowder
2tbs
ChilliPaste
1tbs
SeasoningSalt
ToTaste
PreparationMethod
Takeapot,heatitandandaddoil.
AddChoppedonionandandTomatothenstirtillitbecomeslightbrown.
Addturmeric,cumin,coriander,chillipowderandkeeponstirring.
Addblanchedvegetable(asmentionedabove)andstir.
Addtheseasoningandstir.
Coolitslightlyandserveitwithasmile.
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Page66
Items:AlooGobiMattarkoTarkari,Serving:4portions
INGREDIENTS
QUANTITY
Potato
250gm
Cauliflower
250gm
GreenPeas
100gm
Onion
150gm
Tomato
100gm
GingerGarlicPaste
30gm
CuminPowder
2tsp
CuminSeeds
2tsp
Turmeric
1tsp
Salt
ToTaste
Corianderpowder
2tsp
Chilly
5gm
GaramMasala
1tsp
Oil
50ml
CorianderLeaves
1bunch
PreparationMethod
Peelthepotato,Cutintoslicedanddeepfry.
PrepareCauliflower,peaswashthemanddeepfry.
FryOniontillgoldenbrown.Addtomato,gingergarlicpaste,saltturmeric,coriander
powder,chillipowder,cuminpowder.
Thenaddpotato,cauliflowerandgreenpeas.
Cookforsomeminutesandgarnishwithcorianderleaves.
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Item:PalakPaneer,Serving:1portion
INGREDIENTS
QUANTITY
Spinach
150gm
Oil
5ml
CuminSeed
tsp
Onion,chopped
25gm
Tomato,chopped
50gm
Gingerchopped
5gm
Garlicchopped
5gm
PaneerSliced
40gm
Salt
ToTaste
Water
15ml
PreparationMethod
Clean,washandchopthespinach.Boilthespinachforfewminutes.Grindtoapaste.
Heattheoilinapan,frythecuminseed.Addthefinelychoppedonion,ginger,
garlicandfrylightly.Nowaddthechoppedtomatoes.Cooktilltheoilseparates.
Addthegroundspinachandlongthinpiecesofpaneerandallowsimmeringfor
fewminutesandservinghot.
Item:ParsleyPotato,Serving:1portion
INGREDIENTS
QUANTITY
Potato
100gm
Parsley,chopped
5gm
Butter
10gm
PreparationMethod
Boilthepotatoes.Peelanddice.
Creamthebutter,addthechoppedparsleyandmixedwell.
Rollthepotatoesinparsleybutter.Serveasanaccompanimentwithmeatdishes.
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4.2Fruits
Fruitsarethesweetandfleshyproductsofatreeorotherplantthatcontainsseedsand
canbeeatenasfood.Theyarerichinfoodvalue,containingcelluloseminerals,vitamins
andareavaluablesourceoffibre.
Fruitsareusedinmanydifferentways.Theyareusedfreshlyinhorsdoeuvresoffruit
cocktailandjuices.Theyareservedasdessertafteraheavymealorforbreakfast.Fruits
areusedinhotorcoldpastryandspongebaseddishes.Theymaybeusedtogarnish
foodsuchaspoultryandfishdishesandarealsomadeintosaucetoaccompanymeat
dishes.Fruitscanalsobecooked,stewed,jelliedandcanbepreservedasjam.
4.2.1ClassificationofFruits
Followingaregeneralclassificationoffruits:
Stonefruits:Apricot,cherries,peaches,plums,greengages,nectarinesetc.
Convenienceproduct:Canned,syrup,solidpacked,frozen,dehydratedflakesanddried.
Softfruits:Raspberries,strawberries,blackberries,blueberries,gooseberries,currantsetc.
Convenienceproduct:Jam,syrups,squashjellies,canned,frozenpieandfilling.
Hardfruits:Apples,pears,olivesetc.
Convenienceproducts:Solidpack,canned,frozen,driedrings,flakesandjuice.
Citrusfruits:Orange,lemon,grape,lime,lemon,tangerines,tangelos,pomeloesetc.
Convenienceproduct:marmalade,jam,juice,canned,jellies,segment.
Tropicalfruits:Melons,pineapples,bananas,guava,leeches,mangoes,papayas,passion
fruits,cranberries,kiwietc.
Convenienceproduct:Canned,juice,jam,jellies,frozen,driedetc.
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Seethefollowingimagefordifferentfruits
4.2.2FruitCookingMethod
Fruitsaregenerallycookedin4differentways.Theyare:
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Poaching(Softfruits)
Baking(Apples)
Steaming(Apple,Pears)
Deepfrying(Pineapple,Apples,Bananas)
4.2.3FruitPreservationMethod
Fruitsarepreservedfortheconsumptionatalaterstage.Dependingonthetypesoffruits
andpurposetoproduct,variousmethodsareapplied.Theyare:
Drying:Apples,pears,apricots,peaches,figs,grapesaredried
Canning:Almostallfruitsmaybecanned.
Bottling:Bottlingisuseddomesticallybutverylittlefruitsiscommerciallypreservedin
thisway.
Candied:Orangeandlemonpeelarecandied.Otherfruitswithastrongflavour
suchaspineapplearepreservedinthisway.
Glace:Thefruitisfirstcandiedandthendippedinfreshsyrupstogiveaclearfinish,
cherriesareglace.
Crystallizedfruits:Afterthefruithasbeencandieditisleftinfreshsyrupfor24hours
andthenallowedtodryveryslowlyuntilcrystalsformonthesurfaceofthefruits.
Frozen:Apples,gooseberries,blackberries,blueberries,passionfruits,plum,melon,
mixedfruitsarefrozen.
Juices:Orange,grapefruits,tomato,pineapple,apples,tropicalfruitsandmixed
citrusfruitscanbepreservedbymakingjuice.
Jam:Somestoneandallsoftfruitscanbeusedformakingjam.
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4.2.4FruitsandtheirSeason
Apple
Allyearround
Greengage
August
Apricot
MaytoSeptember
Lemon
Allyearround
Avocado
NovembertoJanuary
Melon
Allyearround
Banana
Allyearround
Orange
Allyearround
Blackberry
SeptembertoOctober
Peach
September
Cherry
JunetoAugust
Pear
SeptembertoMarch
Cranberries
NovemberstoJanuary
Pineapple
Allyearround
Grapefruit
OctobertoJanuary
Plum
JulytoOctober
Grapes
Allyearround
Strawberry
JunetoAugust
4.2.5FruitStoragePrinciple
Mostfreshfruitsareperishableandrequirerefrigeration.Somefruitsleaveouttoripen,
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butwhentheyripe,theylastlongerinthefridge.Herearesomesuggestionsonstoring
freshfruit:
Hardfruits:Itshouldbekepyinboxandstoredinacoolplace.
Softfruits:Itshouldbeplacedinbasketandkeptinacoolroom.
Alwaysstorefruitsinatraysothatanydamagedfruitscanbeseenanddiscarded.
Someexamplesareasfollows:
Apples:Refrigerateorstoreinacool,darkplace.Canbestoredforseveralweeks.
Avocados,papayas,kiwis,andmangoes:Keepatroomtemperatureuntilfully
ripenedandthenrefrigeratethemtokeepforseveralmoredays.
Bananas:Bananashouldnotbestoredintoocoolplaceitshouldbestoreatroom
temperature.
Cherriesandberries:Keeprefrigerated.Forbestflavour,consumeonthedayof
purchase.
Citrusfruits(suchaslemons,limes,grapefruit,oranges):Citrusfruits,whichdont
ripenfurtheraftertheyrepickedandarerelativelylongstoragefruits,keepforup
tothreeweeksinthefridge.
Grapes:Keepintherefrigeratorforuptoaweek.
Melonsandtreefruits(suchaspears,peaches,andnectarines):Keepatroom
temperaturesothattheycanripenandgrowsweeter.Aftertheyrefullyripe,store
themintherefrigeratorforseveralmoredays.
Pineapple:Doesntripenafteritspickedbestifeatenwithinafewdaysofpurchase.
Keepatroomtemperature,awayfromheatandsun
Tomatoes:Storeatrefrigeratetokeepthemfromspoiling.
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4.2.6PreparingdifferenttypesofFruitDishes
Item:FruitSalad,Serving:4Portions
INGREDIENTS
QUANTITY
Water
2litre
Sugar
500gms
Apple
100gms
Papaya
100gms
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RedCherry
Strawberry
75gms
100gms
SweetLime
50gms
Rum
20ml
Cream
100ml
PreparationMethod:
Makesugarsyrupbyboilingwaterandsugartogetherandstrainit.
Clean,peelandcutallfruitsindiceshapeexceptappletopreventfromdiscolouring.
Addthecutfruitsintothecoolsugarsyrup.
Addrumtothemixtureforflavour.
Portionoutthefruitsaladandgarnishwithcreamandcherry.
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4.3Salad
Saladisacoldfoodthatismadeofvegetables,fruits,meats,nuts,fish,poultry,cereals,with
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thecombinationofvariousdressing.Saladshouldalwayshavefollowingcharacteristic,
cold,crispy,colourful,aromaticandwellseasoned.
Saladcanbeservedasamaincourse,assaladcourseorasanaccompaniment.
4.3.1ImportanceofSalad
Itincreasesthevalueofanydishesandlooksattractive.Itrequiresnocookingandcan
becookedinadvanceandstored.Therefore,itcanbeservedatanystage.Itcanbe
servedasaccompaniment,appetizer,saladcourseorasmaincourse.
4.3.2TypesofSalad
Saladgenerallyfallsintotwocategories:theyaresimplesaladwithonedominant
vegetable,suchascarrotsaladand"compoundsalad"thatgenerallyconsistsmore
thanonetypeofvegetablesuchasvegetablesaladandmixedgreensalad.
SomeexamplesofSaladsareasfollows:
GreenVegetableSalad:Lettuce,sliceofcucumber,carrot,onion,tomato,radish
andvinaigrettedressingwithseasoning.
PotatoSalad:Cookedpotatoes,lettuce,choppedonion,choppedparsley,
vinaigretteandseasoning.
KidneybeansSalad:Lettuce,cookedbeans,choppedparsley,mayonnaiseand
seasoning.
RussianSalad:Carrot,turnips,Frenchbeans,peas,lettuce,mayonnaiseand
seasoning.
ColeslawSalad:JuliannecutLettuce,carrot,cabbage,onion,mayonnaiseand
seasoning.
MeatSalad:Cookedmeat,cookedFrenchbeans,gherkins,tomato,chopped
onion,choppedparsley,vinaigretteandseasoning.
FishSalad:Cookedfish(boneless),hardboiledegg,vinaigrettedressingand
seasoning)
4.3.3Componentsofsalad
Asaladshouldhave4majorcomponents.However,itmayvarydependinguponthe
typeofsaladandstyleusedtoprepareaparticularsalad.Thefourmajorcomponents
are:
Base:Itisafoundationonwhichsaladisbuild.Itisusuallysomeformofleafy
vegetable.
Body:Itismadeofingredientswhichconstitutethemainpartsofbodyofthesalad.
Saladmadegetsitsnamefromtheingredientsthatareusedforbody.
Dressing:Itisusedtoblendtheingredientandaddflavour.
Garnish:Itgiveseyeappealandmakesitmoreattractiveandenhancestaste.
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4.3.4Dressinganditstype
Dressingsareliquidandsemiliquid,madefromamixtureofoil,vinegar,mustard,
seasoning,eggorcream.Dressingareusuallyservedtoalltypesofsalad,whichmakes
asaladsour,colourful,flavoursome,andvisuallyappealing
Typesofdressing:
ItalianDressing:Mincedgarlic,redwine,vinegar,choppedchives,gratedcheese,
mustardpowder,crushedpeppercorn,salt,andoliveoil.
ThousandIslandDressing:Mayonnaise,chilli,sauceortobascosauce,chopped
hardboileggwhite,choppedparsley,chopped,pimento,paprika,saltandpepper.
Russiandressing:Mayonnaise,chillisauce,paprika,chopped,pimentoandsalt.
Frenchdressing:Mayonnaise,paprika,salt,pepper,Worchestersauce,French
mustard,tomatoketchupandlemonjuice.
YoghurtDressing:Yogurt,orangejuiceandsugar.
HousewifeDressing:Mayonnaise,choppedgherkin,choppedonion,choppedapple
andcream.
ThaiDressing:Mincedchilli,lemonjuice,garlic,corianderrootandgroundpeanut.
IndianDressing:Lemonjuice,salt,chillipowderandchatmasala.
Vinaigrette:Oil,redwinevinegar,capers,pickles,herbs,parsley,mustard,lemon
juice,sugar,Worcestershiresauce.
4.3.5Preparingdifferenttypesofsaladdressing
Item:Frenchdressing,Serving:10portions
INGREDIENTS
QUANTITY
Worchestersauce
150ml
Mayonnaise
300ml
Whitevinegar
100ml
Oliveoil
250ml
Lemonjuice
100ml
Salt
1tbs
Paprika
1tbs
Gratedonions
50gms
Choppedgarlic
10gms
Tarragon
40gms
PreparationMethod
Mixmayonnaise,Worchestersauce,vinegar,oil,lemonjuice,salt,paprika,onions,
garlicandtarragontoamixingbowl.
Whiskwellandrefrigeratetillserved.
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Item:Italiandressing,Serving:10portions
INGREDIENTS
QUANTITY
Whitewinevinegar
200ml
Water
130ml
Oliveoil
130ml
Cornsyrup
100ml
Gratedromanocheese
25gms
Drypectin
25gms
Salt
30gms
Lemonjuice
10ml
Mincedgarlic
1Tbs
Driedparsley
1tbs
Crushedredpepperflakes
1tbs
Driedoregano
1tbs
PreparationMethod
Inablender,combinethevinegar,water,oil,cornsyrup,cheese,pectin,salt,lemon
juice,garlic,parsley,redpepperflakesandoregano.
Blendfor30secondsandrefrigerateforatleast1hourbeforeserving.
Item:ThousandIslanddressing,Serving:10portions
INGREDIENTS
QUANTITY
Eggs
2nos
Worcestershiresauce
40ml
Whitesugar
10gms
Whitevinegar
40ml
Groundcloves
1tbs
Mayonnaise
600ml
Sweetpicklerelish
100ml
Choppedblackolives
50gms
Dicedredbellpepper
50gms
PreparationMethod
Boiltheegg,removefromhotwater,cool,peelandchop.
Inabowl,whisktogetherchoppedeggs,Worcestershiresauce,sugar,vinegar,
cloves,mayonnaise,relish,olivesandredpepperuntilevenlyblended.
Chillandservespoonedoverfreshgreens.
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Item:Russiandressing,Serving:10portions
INGREDIENTS
QUANTITY
Mayonnaise
150ml
Ketchup
100ml
Redwinevinegar
20ml
Finelychoppedonion
10gms
Saltandpeppertotaste
Totaste
PreparationMethod
Inabowl,whisktogetherthemayonnaise,ketchup,vinegar,onion,saltandpepper
untilthoroughlycombined.
Refrigerateuntilserving.
Item:Thaipeanutdressing,Serving:10portions
INGREDIENTS
QUANTITY
Cornstarch
1Tbs
Coldwater
60ml
Soysauce
30ml
Peanutbutter
50gms
Brownsugar
20gms
Whitevinegar
1Tbs
Sesameoil
1tbs
Warmwater
120ml
Choppedpeanuts
20gms
Choppedfreshmintleaves
few
PreparationMethod
Dissolvethecornstarchincoldwaterandsetaside.
Whisktogetherthesoysauce,peanutbutter,brownsugar,whitevinegar,sesameoil,
andwarmwaterinasmallsaucepanovermediumheatsimmerandstiruntilsugar
hasdissolved.
Stirinthecornstarchmixturesimmeruntilthesauceisthick.
Servewarmandgarnishwithchoppedpeanutsandmintleavesasdesired.
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Item:Yogurtdressing,Serving:10portions
INGREDIENTS
QUANTITY
Plainlowfatyogurt
300ml
Lemonjuice
10ml
Dijonstylepreparedmustard
10ml
Choppedfreshparsley
1tbs
Choppedfreshchives
1tbs
PreparationMethod
Inabowl,beattogetheryogurtandlemonjuiceuntilsmooth.
Stirinmustard,parsley,andchives.
Refrigerateuntilreadytoserve.
Item:Indiandressing,Serving:10portions
INGREDIENTS
QUANTITY
Choppedfreshcilantro
60gms
Lemonjuice
25ml
Groundcumin
1tbs
Plainyogurt
600ml
Sweetchilisauce
25ml
PreparationMethod
Inaservingbowl,stirtogetherthecilantro,lemonjuice,cumin,yogurtandchilli
sauce.
Chillforatleastonehouruntilserved.
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4.3.6PreparingdifferenttypesofSalad
Item:RussianSalad,Serving:4Portions
INGREDIENTS
QUANTITY
Potatoes
200gms
Carrots
200gms
Turnips
100gms
Greenpeas
100gms
Frenchbeans
100gms
Hardboiledeggs
4nos
Tomatoes
100gms
Lettuce
1bunch
Mayonnaisesauce
150ml
PreparationMethod
Peelpotatoes,turnips,carrotsandcutitintodice.
CutFrenchbeansandshellpeas.
Boilpotatoes,turnips,carrots,Frenchbeansandeggsseparatelyinsaltedwater.
Mixalltheboiledvegetableswithmayonnaisesauce.
Pileoverabedoflettuceandgarnishitwithslicedtomatoesandeggswhileserving.
Item:ChickenCaesarSalad,Serving:4Portions
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INGREDIENTS
QUANTITY
Thickslicescrustywhitebread
4Slices
Oliveoil
50ml
Chickenbreast
450gm
Lettuce
1Largecos
Garlic
50gm
Anchovies
2pcs
ParmesanCheese
80gm
Mayonnaise
5tbsp
Whitewinevinegar
1tbsp
PreparationMethod
Cutthebreadintocubeandbakeitturningthecroutonsbrownevenly.
Marinatechickenbreastswitholiveoilandseasonit.Sautthechickeninapanover
amediumheattillboththesideisdone.
Mixthechoppedgarlic,mashedanchovies,gratedcheese,mayonnaise,and
vinegarinabowlandseasontotaste.Stirittofirmconsistenttexture.
Cutthecheeseandlettuceintolargepiecesandputinabowl.Cutchickeninto
strip.Mixalltheingredientsalongwiththecroutons.Addthedressingtothemixture.
Garnishthecheeseontopandserve.
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Item:ColeSlaw,Serving:4Portions
INGREDIENTS
Greencabbage,shredded
QUANTITY
450gm
Carrots,shredded
120gm
Onion
50gm
Mayonnaise
120gm
LemonJuice
60ml
SaltandPepper
Totaste
PreparationMethod
Placecabbage,onion,andcarrotinabowl.
Whiskmayonnaiseandlemonjuicetogetherandaddtocabbagemixture.Tossto
combine.Seasonwithsaltandpepper.
Serveimmediately.
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Item:GreekSalad,Serving:4Portions
INGREDIENTS
QUANTITY
Oliveoil
45ml
Lemonjuice
25ml
Garlic,minced
1clove
Driedoregano
tsp
Saltandblackpepper
Totaste
Tomato,cutintowedges
200gm
Onion,slicedintoring
100gm
Cucumber,slicethickhalfmoon250gm
Capsicum
150gm
FetaCheese,cutintosmall
cubes
150gm
Olives
16psc
PreparationMethod
Placetheoliveoil,lemonjuice,garlic,salt,pepperandoreganoinasmalljarwitha
screwtoplidandshaketocombine.
Placethesaladingredientsinalargebowl.
Pourthedressingoverthesaladandtossgentlytocombinejustbeforeserving.
GarnishtheGreeksaladwithalittlefreshlygroundblackpepper.
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Item:WaldorfSalad,Serving:4Portions
INGREDIENTS
QUANTITY
Apple
500gm
LemonJuice
35ml
Celery
4stick
Raisins
40gms
Mayonnaise
60gm
Whippedcream
40gm
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Walnuts
Lettuce
40gm
1leaf
PreparationMethod
PeelandCoretheappleanddiceit.
Sprinklewithlemonjuice.
Combinetheapplecubes,celery,raisinsandmayonnaise.
Foldinthewhippedcream.Justbeforeservingaddthenuts.
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MODULE5
CEREALSANDPASTA
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5Introduction:CerealsandPasta
Thismoduleintroducescereals,pastas,itsdifferenttypes,itsuses,preparation,storage
andqualitycheckingtechniques.Someimportantrecipesarealsoprovided.
5.1Cereals
Cerealsarecultivatedgrasses,whichproducegrainusedforconsumption.Allcereals
productscontainstarch.Thefollowingaretheimportantcerealsusedinthehospitality
industry.
5.1.1TypeofCereals
Varioustypesofcerealsusedforhumanconsumption,theyareasfollows:
Wheat:Wheatisthemostcommoncerealsproduceinthewesternworldandisgrown
inmostmildregions.Wheatisoneofthebestenergyfoods.Thewheatmustbestorein
adryandwellventilatedplace.Itshouldbestoreintightfittinglidcontainers.Flouristhe
productofwheatwhichisthefoundationofbread,pastryandcakesandalsousedin
soup,sauce,batters,malt,starch,gluten,alcoholandotherfoods.
Oat:TheyareoneofthehardiestcerealsandaregrowninlargequantitiesinScotland
andEngland.Oatsshouldbestoreincontainerswithtightfittinglids,storeinacooland
wellventilatedstoreroom.Theoatsaredividedintotwoways:
1Rolledoatsporridgeand
2Ground(coarse,medium,andfine):Porridge,thickeningsoup,coatingfood,cake,
biscuitsetc.
Barley:Barleyisanotherimportantcereal.Thewholegrainofbarleyisknownaspotor
Scotchbarley.Barleywhenroastedischangeintomaltandusedinthebrewingand
distillingifvinegar.Itshouldbestoreincontainerswithtightfittinglids,storeinacooland
wellventilatedstoreroom.
Maize:Maizeisalsoknownascorn,sweetcorn,cornonthecob.Itisprocessedinto
cornflakesandcornflour.Maizeoilissuitableforcooking.Cornflouristheproductof
maize.Cornflourisusedformakingcustardandblancmangepowder.Custardpowder
consistsofcornflour,colouringandflavouring.Cornflourisusedforthickeningsoups,
sauces.Custardisusedinmakingcertainsmallandlargecakes.
Pulses:Pulsesareacollectivenamefortheedibleseedofplantsgrowninvarious
countriesoftheworld.Pulsesarelowinfatandagoodsourceoffibre,vitamin,and
minerals.Theyalsohavehighproteincontent.Mostpilesaredriedandtheyareeasy
tostoreandhaveaquitelongshelflife.Pulsesareofdifferentvarietiesandtheyare
dividedintothreegroup.
1Peas:Chickpeas,Marrowfatpeas,Greensplitpeas,Yellowsplitpeasetc.
2Beans:Adukibeans,Blackeyebeans,Blackbeans,Butterbeans,Cannellinibeans,
Flageoletbeans,Haricotbeans,Mungbeans,Pintobeans,Redkidneybeansetc.
3Lentils:Lentilsistheseedofoneparticularplant.Theycomeinarangeofcolours,
wholeandsplit.
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Pulsesaregenerallysoaked,boiledandcookeduntiltheyaretender.Cookingtimesand
methodmayvaryaccordingtothetypesofdishes.
Followingimageshowsdifferenttypesofcereals
Rice
Speltwheat
Oats
rye
millet
quinoa
Wildrice
wheat
barley
amaranth
triticale
buckwheat
corn
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5.1.2PreparationofdifferentPulseDishes
Item:DalMakhani,Serving:56Portions
INGREDIENTS
QUANTITY
Blacklentils(kaalisabutdal)
220gm
Redkidneybeans(rajma)
110gm
Ghee
30ml
Cuminseeds
5gm
Onions,finelychopped
170gm
Chillies,splitlengthwise
2pcs
Gingergarlicpaste
5gm
Kashmiriredchillipowder
5gm
Turmericpowder
tsp
Salt
totaste
Tomatoes,finelychopped
150gm
Butter
60gm
Garammasalapowder
5gm
Malai(creamofmilk)
45ml
Gingerjuliennesforgarnish
Asrequired
PreparationMethod
Soakblacklentilsandredkidneybeans(rajma)inwaterfor8hoursandpressure
cooktillsoft
Heatgheeinaheavybottomedvessel.Addcuminseedsandletthemsplutter.Add
thechoppedonionsandgreenchillisandsauttheonionstillpink.
Addgingergarlicpasteandfryfor34minutes.Addtheturmericpowder,chilli
powderandsaltandcombine.
Addthechoppedtomatoesandcookfor56minutes.Nowaddthepressure
cookeddalsalongwithacupofwaterandmixthemwelltilltheyarewellcoated
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withthemasalamixture.Cookcoveredfor34minutesonmediumheat.
Addbutter,combineandcookfor5minutes.
Addmalaiandgarammasalaandmixwell.Garnishwithgingerjuliennes.
Servewithhotrotisandrice.
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Item:DalFry,Serving:4Portions
INGREDIENTS
Splitpigeonpea
(toordal/arhardal)
QUANTITY
220gm
Ghee
60gm
Onion,finelychopped
80gm
Garlic,finelychopped
5gm
Turmericpowder
tsp
Salt
totaste
Drymangopowder(amchur)
5gm
Cuminseeds
5gm
Redchillipowder
tsp
PreparationMethod
Heathalfofthegheeinapan.Addhalfofthechoppedonionandgarlicandsaut
tillgolden.
Addturmericpowder,dal,twocupsofwaterandsalttotaste.Stirandbringtoa
boil.Lowertheheatandsimmerfortwentyminutes.
Addmangopowderandsimmerforanotherfifteenminutes.
Heattheremaininggheeinanotherpan.Addcuminseeds.Whentheybeginto
changecolouraddtheremainingonionandgarlicandsauttillpink.
Addredchillipowderandsautfortwotothreeminutes.
Addthisseasoningtothedal,simmerfortwominutesandremovefromheat.Serve
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hot.
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5.1.3Rice
Riceisthestarchyseedorgraincultivatedinwarmclimatesandusedforfoodthroughout
theworld.Withtheincreasedinterestinthefoodofdifferentpartsoftheworldrice
appearsmuchmoreoftenonthemenu.Itcanbecookedinanumbersofinteresting
waysfairly,quicklyandeasily.Itcanbeservedasthemaindishorasanaccompaniment.
Therearemanydifferentvarietyofricefoundaroundtheworld.Theyare:
Brownrice:Itisricewhichhasundergominimalmillingandhastheoutercoverremoved
butitretainsitsbranandismorenutritious.Ithaslonggrain,anddistinctlynuttyflavour.
Longgrainrice:Itiswhite,slimandfourtofivetimesaslongasitiswide.Ithasasubtle
flavourwhichcomplementsbothriceanddelicatesauce.Theexamplesoflonggrain
ricearebasmati,pokhareli,jasmine,risottoetc.
Shortgrainrice:Itisshorttubbyandchalkyinappearanceandclingtogetheroncooking.
Itisalsocalledaspuddingrice.IttypicallycomesfromItalyespeciallyusedforpudding
andsweets.
Wildrice:Itisnottruerice.Itisanaquaticplantrelatedtothericefamily.Thegrainsof
wildricearelongandslim,andrangeincolourfromdarktoblack.ItisgrowninUSA
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andCanada.Itisoftenmixedwithothertypesofricesuchaswhiteorbrownlongrice,
providingtheattractivecontrastofcolourandflavour.
Followingimageshowsdifferenttypesofrice
ParboiedLongGrainRice
BasmatiRice
WhiteJasmineRice
RisottoRice
RedCargoRice
RoseMattaRice
BlackRice
DarkWildRice
BrownShortGrainRice
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5.1.4Preparationmethodofrice
Preparationofriceincludeswashing,draining,boilingorcookingandmoulding.Rice
requiresamoistcookingmethod,boilingisthemostcommonmethodofcookingrice.
Steamisdonejusttoreheatit.
ForExample,chickencurrywithricemeansboiledrice.Riceisthetraditional
accompanimenttocurriesandmanyethnicdishes.Itisanalternativetopotatoesfor
dishes.Ricecanbecombinedwithawiderangeofotherfoods.
Vegetables:Ricecanbemixedwithvariousvegetablestoaccompanyamain
course.
Stock:Riceiscookedinstockforpilafs,risottosandpaellas.
Cheese:Somepilafsandrisottoshavegratedcheeseaddedatlastmoment.
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Herbsandspices:Toaddflavourtoricedishes.
Eggs:Hardboiledeggmixedwithricedishes.
FishandShellfish:Peallasoftenincludesshellfish
Meat:Stirfried,risottosoftenincludemeat.
Thestoringprocessofriceissameasprocessofstoringothercereals.Itshouldalsobe
keptintightfittingcontainerinacoolandwellventilatedstoreroom.
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5.1.5Preparingdifferenttypeofricedishes
Item:MushroomRissoto,Serving:4Portions
INGREDIENTS
QUANTITY
Oil
20ml
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Smallonions,finelychopped
3nos
Garlic,crushed
1clove
Mincedfreshparsley
1dash
Mincedcelery
3gms
totaste
Slicedfreshmushrooms
100gms
Wholemilk
250ml
Heavycream
60ml
Rice
200gms
Vegetablestock
1litres
Butter
5gms
GratedParmesancheese
100gms
PreparationMethod
Heatoliveoilinalargeskilletovermediumhighheat.
Sauttheonionandgarlicintheoliveoiluntilonionistenderandgarlicislightly
browned.Removegarlic,andstirintheparsley,celery,salt,andpepper.
Cookuntilceleryistender,andthenaddthemushrooms.Reduceheattolow,and
continuecookinguntilthemushroomsaresoft.
Pourthemilkandcreamintotheskillet,andstirintherice.
Heattoasimmer.Stirthevegetablestockintothericeonecupatatime,untilitis
absorbed.
Whenthericehasfinishedcooking,stirinthebutterandParmesancheese.Remove
fromheatandservehot.
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Item:VegetableFriedRice,Serving:4Portions
INGREDIENTS
METHODS
Rice
400gms
Greenpeas
50gm
Carrot,smalldiced
50gm
Frenchbeans,diced
50gm
SpringOnion,chopped
1bunch
SaltandPepper
ToTaste
Mincedgarlic
5gms
Soysauce
15ml
Oil
10ml
Preparationmethod
PrepareboiledriceandchilldicedFrenchbeansandcarrot.ChopSpringonion.
ParboilFrenchbeanandcarrot.Boilgreenpeas.
Heatoilinapanandsauteegreenpeas,Frenchbeansandcarrot.
Addcoolboiledricebreakingupanylumpswiththebackofspoon.
Addseasoningandsoyasauce.Fryricewellandaddchoppedspringonions.
Servehot.
Item:JogiBhat,Serving:6Portions
INGREDIENTS
METHODS
PulaoRice
500gms
Spinach
4bunches
Carrot
500gm
Onion
200gm
Butter
100gm
BayLeaf
ToTaste
Cloves
Totaste
Turmeric
tsp
Salt
Totaste
PreparationMethod
Clean,washanddrainrice.Juliennecarrot,boilspinachandshredinto8cmpieces.
Heatbutterinapan.Addsliceonions,bayleafandcloves.Sauteefor2minutes.
Addriceandfrytillgrainseparates.Addcarrotandsautforfewminutes.Add1litre
boilingwatersaltandturmeric.
Reducefireandsimmer.Whenalmostallthewaterhasbeenabsorbedbytherice,
addspinachandkeepthepaninanoven.
Keepitintheoventillriceiswellcookedanddry.
Servehot.
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Item:HydrabadiBiryani,Serving:4Portions
INGREDIENTS
METHODS
Mutton
500gm
Basmatirice
400gm
BayLeaf
2pcs
GreenCardamom
10gm
BlackPepperCorn
30gm
Cinnamon
3inchstick
Oil
20ml
OnionSlice
400gm
CarawaySeeds
tsp
Cloves
10gm
Gingergarlicpaste
15gmeach
ChilliPowder
15gm
Yoghurt
240ml
FreshCorianderchoppedleaves30gm
FreshMintChopped
30gm
PureGhee
60gm
BlackCardamom
tsp
Saffronmixwithmilk
60ml
PreparationMethod
HeatWaterinadeeppan.Addrice,salt,bayleaf,greencardamom,peppercorn,
cinnamonstickandcooktilldone.
Drainandsetaside.Heatwellinakadaianddeepfryhalftheonionslicetillgolden.
Takemuttonpieceinabowl,addgingergarlicpasteandsaltandmixwell.
AddallmixedspicespowderRedchillipowder,friedonioncrust,yoghurt,coriander
leaves,halfofthemintleavesandmixwell.
Letitmarinatefor2hoursintherefrigerator..
Heat2tbspgheeinapan,remainingcardamomandblackcardamomandsaut
tillfragrant.
Addremainingonionandsauttillgolden.Addmarinatedmuttonstirandcookon
highheatfor34minutes.
Coverreducesheatandcooktillalmostdone.
Heattheremaininggheeinapan.Spreadhalfthericeinalayer.Spreadthemutton
overtherice.Sprinkleremainingmintleaves.Spreadtheremainingrice.
Sprinklesaffronmilk.Coverandcookunderdumtilldone.
Servehotwithraita.
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5.2Pasta
Pastaisatypeofnoodleandastaplefood.Pastaislowinfat,highinfibreandagood
sourceofprotein.Pastacontainscomplexcarbohydrates,whichthebodydigestsslowly.
Thebasicingredientsofpastaareflourandwater(mix).Pastamaybeservedforlunch,
dinnersnackmealandalsousedasgarnishtootherdishes.
Pastaisanancientfoodnotsoancientthatitpredateswrittenrecords,butnoonewas
takingnoteswhenthispopularfoodfirstcameintothescene.ScholarscredittheChinese
withmakingpastafromriceflourasearlyas1700B.C.E.ThepastacentricItaliansbelieve
pastadatesbacktotheancientEtruscans,whoinhabitedtheEtruriaregionofItaly(the
centralwesternportionofItaly,whatnowareTuscany,LatiumandUmbria)fromtheIron
AgeintoRomantimes(fromthe11thcenturyB.C.E.tothe1stcenturyB.C.E.).Around400
B.C.E.,theybegantopreparealasagnatypenoodlemadeofspelt.TheRomanswho
followedmadelagane,akindoflasagna,fromdoughofwaterandflour.However,both
theEtruscansandtheRomansbakedtheirnoodlesinanoven,soboiledpastahadyet
tobeborninItaly.
5.2.1TypesofPasta
Characteristicsofdifferenttypesofpastaareasfollows:
1.GreenPasta:Pureeofblanchedspinachisaddedtothemix.
2.RedPasta:Tomatopasteisaddedtothemix.
3.BlackPasta:Inkofcuttlefishisaddedtomix.
4.Herbs:Finelychoppedherbs(parsley,basil,tarragon,marjoram,oregano,coriander)
areaddedwithmix
5.Tricolor:Pastaispackedtogiveamixtureofgreen,red,andwhite.
Pastasareavailableintwoforms:driedandfreshorfrozen.Pastacomesinover200
differentshapeswithmorethan600namesfortheseshapes.Someofthemareas
follows:
Spaghetti:Thelongishthin(stringlikewhencooked)
Macaroni:Shorttubeabout25mmlong
Lasagne:Itisinsheetform,mostlyusedforlayereddishes.
Ravioli:Itissquaresorlittlepackedstuffedwithfilling.
Tortellini:Plump,Crescentshaped
Cannelloni:Fattubereadytobestuffed.
Fettuccine:Thin,flat,aboutwide
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Followingimageshowsdifferentpasta
5.2.2Qualitycheckandstorageofpasta
Checkthebestdateondried,frozenandsimilarlonglifepastas.
Thepackingshouldbeingoodcondition.
Driedpastashouldbekeptincool,dryroom.
Usetheolderstockfirstbutalwayscheckthedatestamp.
Onceapackethasbeenopened,transfertoanairtightcontainer.Writethebest
beforedateonthecontainer.
Freshpastashouldbekeptrefrigeratedandwellwrappedsoitdoesnotabsorb
flavoursorsmellfromotherfoods.Keepthemapartfromuncookedfoods.
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5.2.3Preparingdifferenttypesofpastadishes
Item:SpaghettialaCarbonara,Serving:4portions
INGREDIENTS
METHODS
Spaghetti
500gms
(ForCarbonaraSauce)
BchamelSauce
500ml
Smokedhamorbacon
50gms
Salt,whitepepper
totaste
Egg
2nos
GratedCheese
50gms
FreshCream
50ml
Butter
50ml
Parsley
30gms
PreparationMethod
Boilspaghetti,cutthebaconintodiceanddeepfryit,gratecheese.
Mixegg,friedbaconandaddwhitepepperandwhiskproperly.
ForCarbonaraSauce,preparebchamelsauceandaddthepreviousmixturetoit.
Addsalt,whitepepper,gratedcheeseandcreamtothemixture.
Sautethespaghettiinbutterandaddtheseasonings.
Servethepastawithcarbonarasauce,gratedcheeseandchoppedparsley.
Item:PenneNapolitano,Serving:4Portions
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INGREDIENTS
Pasta
METHODS
500gms
(ForNapolitanoSauce)
Tomatosauce
300ml
Tomatopuree
200ml
Choppedtomatoes
100gms
Choppedbasil
30gms
Gratedcheese
50gms
Choppedgarlic
20gms
Salt,whitepepper
Totaste
PreparationMethod
Boilpastainwateraddsomesaltandoiltoit.Onceitiscookedkeepitaside.
PrepareNapolitanosauce:preparetomatosauce,addtomatopuree,choppedtomatoes,
Choppedbasilandboilforsometimetoenhanceflavour.
Sauteethespaghettiinbutterchoppedgarlicandaddstheseasonings.
ServethepastawithNapolitanosauce,garnishwithgratedcheeseonthetop.
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MODULE6
DAIRYPRODUCT
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6Introduction:DairyProduct
Thismoduleisaboutdifferenttypesofdairyproductsderivedfrommilk.
itstreatmentandstorageprocess.Suchascheese,yogurtetc.
6.1DairyProduct
Therearedifferenttypesofdairyproductssuchasmilk,cream,cheese,
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yogurtetc.Theyareofdifferenttypes,andstorageprocessisdifferent.They
areasfollows:
6.1.1Milk
Milkiswhiteandnutritiousliquidfoodproducedbyallfemale
mammalsforfeedingtheiryoungones.Milkisobtainedfromcows,
buffalos,yaks,goatsetc.inNepal.Milkisclassifiedonthebasisoftheir
fatcontent,varioustypesofmilkisasfollows:
WholeMilk:Wholemilkhasafatcontentof3.9%andisavailableeitherin
pasteurizedorhomogenizedform.
Skimmedmilk:Ithasafatcontentof0.1%andisavailableonpasteurizedandUHTform.
Semiskimmedmilk:Ithasafatcontentof1.5to1.8%andisavailableinpasteurizedform.
Evaporatedmilk:Concentratedandsterilizedmilkwhichhasaconcentrationastwice
asthatoforiginalmilk
Condensedmilk:Concentratedassameasevaporatedmilkandsugarisaddedfor
preservation.Thismilkisnotpasteurized.
Driedmilkpowder:Milkproducedbythecompleteevaporationofwaterfromthemilk
byheat,oranyothermeans,toproducesolidpowder.
TreatmentofMilk:Milktreatmentistheprocessofmakingmilkfreefromharmfulbacteriawhich
cancauseahealthhazardifnottreatedproperlyandalsogiveslongerlifetotheproduct.
1
Pasteurization:Inthistreatment,milkisheatedat72Cfor15to20minutesand
cooledrapidlyto5C.Thedefinitecreamlineisformedinthisprocess.Maximumlife
ofpasteurizedmilkisupto48hoursifrefrigeratedproperly.
Homogenization:Inthistreatmentthefatglobulesaredispersedthroughoutthemilk,
andthenpasteurized.Milkisforcedthroughafineaperturewhichbreaksupthe
fatglobulestoanevensizesothattheydisperseevenlythroughoutthemilkand
thereforedonotformacreamline.Maximumlifeofpasteurizedmilkisupto48hours
ifrefrigeratedproperly.
3UltraHeatTreatment(UHT):Thisisatypeoftreatmentinwhichthemilkisfirsthomogenized
andthenheatedtoatemperatureof132Cforatleastonesecond.Thistreatedmilkis
thenpackedinasterilizedcontainer.Themaximumlifeofthismilkis6months.
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Storageofmilk
Rememberthefollowingwhenstoringmilkandmilkproducts.
Freshmilkshouldbeordereddaily.
Storeintherefrigeratorbelow5C.
Milkmustbestoredinarefrigeratorbutnotmorethan34days.
Milkshouldnotbekeptopenwithotherfoodsasiteasilyabsorbssmell.
Freshmilkshouldbekeptinthecleancontainer.
Bottledandtinnedmilkshouldbestoredincool,dry,andventilatedrooms.
Powderedmilkshouldbepackedinairtightcontainersandkeptinadrystore.
6.1.2Cream
Creamisthelighterportionofmilkwhichcontainsallthe
constituentsofmilkbutindifferentproportions.Thefatcontent
ofcreamislighterthanthatofmilkandthewatercontent
andtheothercontentsarelower.Creamisseparatedfrom
themilkandheattreated.
Followingtableshowsvarioustypesofcreams
TYPESOFCREAM
FATCONTENT
Halfcream
12%
Singlecream
18%
Souredcream
18%
Whippedcream
35%
Doublecream
48%
Clottedcream
55%
Sterilizedcream
23%
UHTcream
35%
Half
12%
Single
18%
Whipped
35%
Storageofcream
Rememberthefollowingwhenstoringcreamandcreamproducts.
Freshcreamshouldbekeptinthecontainerinwhichitisdelivered.
Freshcreammustbestoredintherefrigeratoruntilrequired.
Creamshouldbekeptcoveredasiteasilyabsorbssmellfromotherfoods,suchas
onionandfish.
Tinnedcreamshouldbestoredincool,dry,ventilatedrooms.
Frozencreamshouldonlybethawedasrequiredandshouldberefrozen.
Artificialcreamshouldbekeptintherefrigerator.
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6.1.3Cheese
Cheeseisagenerictermforadiversegroupof
milkbasedfoodproducts.Cheeseisproduced
throughouttheworldinwiderangingflavours,
textures,andforms.
Cheeseconsistsofproteinsandfatfrommilk,
usuallythemilkofcows,buffalo,goats,orsheep.Itis
producedbycoagulationofthemilkproteincasein.
Cheesecanbeeatenfreshlymadeormaturesome
matureformorethanthreeyears.Therearedifferent
typesofcheeseandthesearetheircharacteristics:
Softwhitecheese:Thisisthesimplesttypeofcheese,
usuallybasedoncowsmilkthathasnotbeen
matured.Itisnotpressedandthetextureissoftand
smooth.Examples:Cottagecheese,PetitSuisse,
Halloumi,buffalomozzarella,fetaandricotta,
Bloomyrindcheese:Duringthecheesemakingprocess,theoutsideofsomesoftcheese
iscoatedwithPenicilliumcardamom.Therindthatformsiswhite,softandsometimes
alittlefuzzy,anditiscalled"bloomy."Thistypeofcheesefirstbeginstoripenonthe
outsidethemiddleofthecheeseisthelastparttoripenandbecomessoftandrunny.
Examples:CamembertandBriearethemostwellknownbloomyrindcheese.
Washedrindcheese:Washedrindcheeseistypicallybathedinasaltedwater,wine,
brandyorlocalspirits,accordingtothetraditionsofeachregion.Thewashingprocess
helpstobreakdownthecurdfromtheoutside,anditgraduallybecomespartofthe
cheese,ratherthanjustaskin.Examples:Munster,Maroilles,Epoisses,Limburgerand
Taleggio.
Pressed,uncookedcheese:Tommeisthebestknownexampleofthispressed,uncooked
family,alsocalledsemihardcheese.Raworpasteurizedmilkisheatedto36Cthecurds
arefragmentedintoverysmallpieces,thesamesizeasagrainofriceandthenputinto
aclothfittedmouldtobepressed.Examples:Cheddar,Cantal,Gouda,Reblochonand
SaintNectaire.
Pressed,cookedcheese:Thesecheese,typicallylargeandveryheavy,fallintotwo
distinctsubgroups:hardtableorgratingcheeseandmountainstylecheese.Bothstart
fromthesameprocess.Thecurds,afterforming,arecutupintosmallerpieces,andthen
furtherheatedtoreleaseexcessmoisture.Theendresultsaresomeoftheworld'smost
popularcheese.Examples:Comt,Appenzeller,RomanoandAsiago.
Bluemouldcheese:Bluemouldsaremembersofthepenicillinfamily,butunlikewhite
moulds,theygrowinsideacheese.Examples:Gorgonzola,Roquefort,Stilton,Fourme
dAmbert.
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Naturalrindcheese:Thesecheesehaverindsthatareselfformedduringtheaging
process.Generally,nomouldsormicrofloraareadded,noriswashingusedtocreate
theexteriorrindsandthosethatdoexhibitmouldsandmicrofloragetthemnaturally
fromtheenvironment.Becausemostnaturalrindcheeseareagedformanyweeks,
todeveloptheirflavouraswellastherinds,theyaretypicallymadefromrawmilk.
Examples:SaintMarcellin,Valenay,SainteMaure,PoulignySaintPierre.
Processedcheese:Thisisarelativelynewfamilyofcheesethatfirstappearedduring
WorldWarI.Processedcheesearemadebyheatingandblendingtogetherseveral
naturalcheesewithanemulsifyingagent.Examples:Kernhem,LaughingCowand
Cancoillotte.
RememberthefollowingwhenhandlingandStorageofCheese
1Wholecheeseshouldbestoredintheiroriginalpackaging.
2Allothercheesewouldbenefitfrombeingwrappedinwaxpaperandthen
aluminiumfoil.
3Avoidstoringcheeseinplasticwrap,whichpreventsitfrombreathingandaltersits
rindorinterior.
4Asageneralrule,thepackagingmustsealthecheesetopreventitfromdryingout.
5Besuretoremovecheesefromtherefrigeratoronehourbeforeservingsothatit
canbeeatenatroomtemperature.
6Vacuumpackingisnotrecommendedexceptforhardcheese,asthisprocesswill
notdamagetheirshape.
7Freezingisgenerallynotrecommendedbecausethecheesestexturecan
deteriorate.However,processedcheeseandcheesethatareusedforcooking,
suchascheddarorEdam,storeverywellinthefreezeriftheyaregrated.
8Ideally,dependingonthetypeofcheese,itshouldbestoredinafreshandwet
environmentbetween2Cand4C,withagoodventilationsystem.
CheeseSuggestionsperMealPeriod
Breakfast:Duringbreakfast,softandmildcheeseare
preferable.Herearesomerecommendedcheese
forabreakfastbuffet:Softwhitecheeselikecottage
cheese,PetitSuisse,Halloumi,buffalomozzarella,feta
andricotta.
BloomyrindcheeselikeCamembertandBriecould
preferablybeservedwithPressed,uncookedcheese
likecheddar,Cantal,Gouda,Tomme,Pressed,cooked
cheeselikeComt,Appenzeller,GruyreorNatural
rindcheese,especiallygoatcheeselikeValenay,
SainteMaure,PoulignySaintPierre.
LunchandDinner:Duringthesetwomealperiods,any
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kindofcheesecanbeserved.Ifyouplatethecheese,
presentthemaccordingtotheirdifferentgroups.
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6.1.4Yoghurt
Yoghurtisaculturedmilkproductmadefromcow,goat,buffalo,ewesmilk.Difference
intasteandtextureoftheproductsdependsonthetypeofmilkusedandtheactivity
ofthemicroorganisminvolved.Abacterial,starterculture,isaddedtothemilkwhich
causesthenaturalsugarLactosetofermentandproducelacticacid.
Allyoghurtisliveandcontainslivebacteriawhichremaindormantwhenkeptaslow
temperatureunlessitisclearlystatedonthepackagingthatithasbeenpasteurized,
sterilizedorultraheattreated.Ifstoredatroomtemperatureorabovethedormant
bacteriabecomeactiveagainandproducemoreacid.Highaciditykillsthebacteria,
impairstheflavourandcausestheyoghurttoseparate.
TypeofYoghurt
Varioustypesofyoghurtareasfollows:
TYPEOF
YOGHURT
CONTENTS
FatFree
Yoghurt
Containsless
than0.5%milkfat
LowFat
Containsmaximum
Yoghurt
of1.5%milkfat
Whole
Contains3.8%milkfat
MilkYoghurt
asinwholemilk
WholeMilk
Yoghurt
Fruitflavoured
Yoghurt
Containsfruitjuiceorsyrup
Containsnocolour
preservatives,establishers
ornaturalyoghurtmaybe
flavouredwithfruitjuice,honey,
chocolatesorsugar.
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MODULE7
MEAT,POULTRYANDFISH
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7Introduction:Meat,PoultryandFish
Thismodulecoverstheessentialknowledgerequiredonmeat,poultryandfish.Different
typesofcuts,cookingmethodsandstorageprocedureswillbecomplimentedwith
menustopracticethelearning.
7.1Meat
Meatreferstoediblefleshofwarmblooded,fourleggedanimalsespeciallythatofa
mammalforexampleBeef,Veal,sheepandpigs.Meatisrichinproteinandcontains
aminoacidwhichisamainbodybuildingelementingrowingbody.
7.1.1TypesofMeat
Meatsareclassifiedintovarioustypeswhichareasfollows:
Beef:Beefisthefleshofafullgrownsteer,bull,ox,orcowslaughteredbetween20to22
months.Itisamostpopularediblemeatinthewesterncountriesandthemainsourceof
proteininthewesterndiet.Thebestbeefmeatisobtainedfromsteers(castratedmales)
andheifers(femalewhichdonothavecalves).Sex,ageandsexualconditionofthe
animalplayavitalroleindeterminingthequalityofthemeat.
ClassificationofBeefcarcass
Thebeefcarcassisclassifiedintofourdifferenttypes,theyare:
1
Steer:Abovinemaleanimalcastratedataveryyoungage.
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2Heifer:Afemalebovineanimalthathasnotborneacalf.
3Cow:Afemalebovineanimalthathasborneacalf.
4Stag:Amalebovineanimalthatiscastratedaftermaturing.
5Calf:Amaleorfemalebovineanimalupto12monthsofage,generallyfrom38
monthsofage.
DifferentCutsandCookingMethods
(Neck)
Chuc)
Rump
steak
Bestrib
Clod
Blade
sirloin
Rump
Brisket,rolledrib
Skin
Lopside
silverside
Flank
Leg
Toprump
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S.NO
CUTS
COOKINGMETHODS
StickingPiece
Stewing
ChuckRibs
Braising,Stewing
MildRibs
Roasting,Braising
ForeRibs
Roasting,Braising
WingRibs
Roasting
SirloinHalfSaddle
Roasting,Poaching
BoneSirloin
Roasting,Grilling,Poaching
Fillet
Roasting,Grilling,Poaching
Rump
Roasting,Braising,Grilling
10
ThickFlank
Braising,Steakforstewing
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11
SilverSide
Braising,Pickling
12
TopSide
Braising,Stewing,Roasting
13
ThinFlank
Stewing
14
Plank
Stewing,Boiling
15
Brisket
Pickling,Boiling
16
Leg
Braising,Stewing
17
ShinandShank
Boiling
7.1.2Qualitychecksignandstorageofmeat
Thecolourofmeatshouldbebrightredandmarbled.
Fatshouldbefirmbrittleandcreamywhite.
Thecarcassishungatatemperatureof1DegreeCentregratetoincreasethe
tendernessofthemeat.
Cutofmeatshouldbekeptontraysandkeptmoist,awayfromothermeats.They
shouldbewelldrained,notlyinginblood.
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7.1.3Preparingdifferentbeefdishes
Items:BeefGoulash,Serving:4portions
INGREDIENTS
QUANTITY
Macaroni
225gms
Leangroundbeef
340gms
Onion,diced
50gm
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Greenbellpepper,diced
35gm
Slicedmushrooms
35gms
Wholekernelcorn,drained
120gms
Canpeas,drained
100gm
Canstewedtomatoes
50gm
Cancrushedtomatoes
50gm
Canstomatopaste
200gm
Cantomatosauce
100gm
Water
350ml
Choppedgarlic
5gm
GratedParmesancheese
5gm
Driedparsley
tsp
Salt
Totaste
Blackpepper
Totaste
Whitesugar
tsp
PreparationMethod
Bringalargepotoflightlysaltedwatertoaboil.Addmacaroniandcookfor8to
10minutesoruntildoneanddrainthewater.
Inalargesaucepan,brownthebeefwiththeonion,greenpepperandmushrooms.
Addcorn,peas,stewedtomatoes,crushedtomatoes,tomatopaste,tomatosauce
andwater.
Stirandbringtoboilovermediumheat.
Mixingarlic,parmesancheese,parsley,salt,pepper,sugarandsimmerfor20to25
minutes.
Mixtogethercookedmacaroniandmeatsauce.
Servehot.
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Item:Chateaubriand,Serving:4Portions
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INGREDIENTS
Doublefiletsteakcutfromthe
headoffillet3.8to10cmthick
METHODS
340910gm
PreparationMethod
Tripoffallnervesandleavealittlefatonsteak.Grillor
boiltoorderrare,mediumorwelldone.Addseasoning
andserveimmediately.
Item:BeefTenderloin,Serving:4portions
INGREDIENTS
QUANTITY
Undercuts
1pc
Saltandpepper
totaste
Oil
50ml
Worchestersauce
10ml
Rosemary
5gm
PreparationMethod
Cleanandtrimundercutstoabout500gmandmarinatewithsaltpepperWorchester
sauceandoil.
Seartenderloinwelltillitisbrownonallsideandplaceinanovenat300*Fahrenheit
forabout15minutestillitisdone.
Servehotasperorder.
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7.2LambandMutton
Thefleshofayoungsheepusedasmeatiscalledlamb.Themeatofsheep610weeks
oldiscalledbabylambandspringlambcomesfromsheepbetween56monthsold.
Fleshofthematuredsheeporgoatatleastoneyearoldiscalledmutton.Themeatof
sheep1220monthsoldiscalledyearlingmutton.Therefore,lambshouldbeunderone
yearold.Afteroneyear,itiscalledmutton.
DifferentcutsandcookingmethodsofLamb:
scrag
neck
rib
loin
fillet
Shoulder
breast
leg
S.NO.DIFFERENTCUTS
COOKINGMETHODS
Shoulder
RoastingandStewing
Leg
BoilingandRoasting
Breast
StewingandRoasting
MiddleNeck
Stewing
ScragEnd
Broths(Soups)
Lion/Saddle
Roasting,GrillingandFrying
Rib
GrillingandFrying
Fillet
GrillingandFrying
7.2.1Qualitycheckandstorage:
Thecarcassofanimalshouldbecompact,firmandevenlyfleshed.
Thecolouroflambmeatshouldbebrightredandmuttonshouldbedarkred.
Thefatshouldbeevenlydistributed,brittle,flaky(blistering)andclearwhiteincolour.
Thebonesshouldbepinkandporousinyounganimals.
Skinshouldbesmooth.
Hunginrefrigeratorat1to2degreecentigrade.
Shouldbekeptawayfromotherfooditems.
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7.2.2PreparationofLambandMuttondishes
Items:IrishLambStew,Serving:4Portions
INGREDIENTS
QUANTITY
Thicklyslicedbacon,diced
250gms
Bonelesslambshoulder,cutinto
2inchpieces
1kg
Salt
Totaste
Groundblackpepper
tsp
Flour
25gms
Clovesgarlic,minced
5gm
Onion,chopped
100gm
Water
50ml
Beefstock
400ml
Whitesugar
5gms
Dicedcarrots
200gm
Onions,cutintobite
100gm
Potatoes
80gm
Driedthyme
tsb
Bayleaves
1nos.
Whitewine
100ml
PreparationMethod
Placebaconinalarge,deepfryer.Cookovermediumhighheatuntilevenlybrown.
Drain,crumble,andsetaside.
Putlamb,salt,pepper,andflourinlargemixingbowl.Tosstocoatmeatevenly.
Brownmeatinfryingpanwithbaconfat.
Placemeatintostockpot(leave1/4cupoffatinfryingpan).Addthegarlicand
onionandsauttillonionbeginstobecomegolden.
Deglazefryingpanwith1/2cupwaterandaddthegarliconionmixturetothestock
potwithbaconpieces,beefstock,andsugar.Coverandsimmerfor11/2hours.
Addcarrots,onions,potatoes,thyme,bayleaves,andwinetopot.
Reduceheat,andsimmercoveredfor20minutesuntilvegetablesaretender.
Nowservehot.
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Item:RoastedRackofLamb,Serving:4portions
INGREDIENTS
METHODS
Freshbreadcrumbs
100gms
Mincedgarlic
10gms
Choppedfreshrosemary
10gms
Salt
5gms
Blackpepper
2gms
Oliveoil
20ml
Rackoflamb,trimmedandfrenched1nos
Salt
5gms
Blackpepper
5gms
Oliveoil
20ml
Dijonmustard
10gms
PreparationMethod
Preheatovento230degreesC.Moveovenracktothecentreposition.
Inalargebowl,mixbreadcrumbs,garlic,rosemary,1teaspoonsaltand1/4teaspoon
pepper.
Tossin2tablespoonsoliveoiltomoistenmixture.Setaside.
Seasontherackalloverwithsaltandpepper.
Heat2tablespoonsoliveoilinanovenproofcontaineroverhighheat.
Flamerackoflambfor1to2minutesonallsides.Setasideforafewminutes.
Brushrackoflambwiththemustard.Rollinthebreadcrumbmixtureuntilevenly
coated.
Covertheendsoftheboneswithfoiltopreventcharring.
Arrangetherackbonesidedowninthecontainer.
Roastthelambinpreheatedovenfor12to18minutes,dependingonthedegree
ofdonenessyouwant.
Letitcoolfor5to7minutes,looselycovered,beforecarvingbetweentheribsand
serveithot.
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Item:MuttonCurry(Roghanjosh),Serving:1portion
INGREDIENTS
METHODS
Corianderseed
tsp
PoppySeed
tsp
Cuminseed
tsp
Almond
5gms
BlackCardamom
5gm
Peppercorn
3pc
Cloves
2pc
Nutmegpowder
Pinch
Maceblade
1pc
Kashmirichilli
5gm
Ginger
10gm
Garlic
5gm
Oil
15ml
Onion
30gm
Redchillipowder
tsp
Turmeric
tsp
Curd
30ml
Tomatochopped
30gm
Mutton
120gm
Salt
Totaste
GreenCardamom
tsp
Corianderleaveschopped
ASprig
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Water
Asrequired
PreparationMethod
Roastcorianderseed,poppyseed,cuminseed,almond,blackcardamom,
peppercorn,cloves,nutmegandmace,mixtogetherandmakepowder.
SoaktheKashmirichillipowderinhotwaterforfewminutes.
GrindthegingergarlicKashmirimirchandthepowderspicestothepaste.
Heattheoilinthepan,addthecrushedgreencardamomandgratedonionandfrytillbrown.
Removethepanfromheat,addredchillipowder,turmericpowderandthespiced
pasteandfryonslowheat.
Beatthecurdandaddtothepaste,keepstirring.
Addthechoppedtomatoandcookforfewminutes.Addthemuttonandsaltand
brownslowlyonmediumheat.
Addthewaterandcooktilltender.
Sprinklewithfinelychoppedcorianderleavesandservehot.
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7.3Pork
Fleshofapigiscalledpork.Mostoftheporkmeatcomesfromtheanimalusually
slaughteredbetweentheagesofsixmonthsandoneyear.Itgenerallyhasmorefat
thanothermeats.Theworld'smostpopularmeat,itisconsumedfreshinvariouscuts
orpreparations,includingchopsandsausage,orcuredorsmokedforham,bacon,dry
sausageorotherproducts.Becausepigscanbeeasilyinfectedbythemicroorganism,
porkmustbecookedwell.
DifferentCutsandCookingmethods:
Head
(Tauko)
Neckend
(Ghan
tikoAntim
Bhag)
SpareRib
(AtiriktaRib)
ForeLoin
HindLoin
(Pachhadiko
Masu)
(Agadiko
Masu)
Filletand
ChumpChop(Put
thoRa
Chump
Chup)
Hand&
spring
Agadiko
belly
Leg
(Khutta)
Pachhadiko
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Khutta
Khutta
S.NO.DIFFERENTCUTS
COOKINGMETHODS
Leg
RoastingandBoiling
Lion
Roasting,FryingandGrilling
SpareRibs
RoastingandPies
Bladebone
RoastingandPies
Shoulder
Roasting,SausagesandPies
Belly
FryingandGrilling
Hindleg
Smoking,FryingandGrilling
7.3.1Qualitycheckandstorageofpork:
Skinshouldbesmooth.
Thefleshoftheporkshouldbepalepinkandfirm.
Thefatshouldbewhiteandnotexcessive.
Bonesmustbesmallandpinkish.
Storedat1degreecentigradeinarefrigeratorinatray.
Shouldnotbehung.
Shouldnotbestoredtogetherwithothermeat.
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7.3.2Preparingdifferentporkdishes
Item:PorkChop,Serving:4portions
INGREDIENTS
METHODS
Soysauce
100ml
Brownsugar
50gms
Lemonjuice
20ml
Vegetableoil
20ml
Groundginger
tsp
Garlicpowder
tsp
Bonelessporkchops
4nos
PreparationMethod
Inabowl,mixthesoysauce,brownsugar,lemonjuice,vegetableoil,ginger,and
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garlicpowder.
Setasidesomeofthemixtureinaseparatebowlformarinatingduringcooking.
Piercetheporkchopsonbothsideswithafork,placeinalargeresealableplastic
bag,andcoverwiththeremainingmarinademixture.
Refrigerate6to8hours.
Preheatthegrillforhighheat.
Lightlyoilthegrillgrate.Discardmarinade,andgrillporkchops6to8minutesperside,
ortodesireddoneness,marinatingoftenwiththereservedportionofthemarinade.
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Item:HongKongSweetandSourPork,Serving:4portions
INGREDIENTS
METHODS
Lightsoysauce
10ml
Whitesugar
tsp
Potatostarch
5gm
Sesameoil
5ml
Groundblackpepper
totaste
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Porkloin,cutinto1inchcube
500gm
Water
250ml
Whitevinegar
30ml
Ketchup
60ml
Whitesugar
50gm
Salt
Totaste
Potatostarch
5gm
Redfoodcolouring
1dash
Beatenegg
1no.
Potatostarch
150gm
Peanutoilforfrying
500ml
Greenbellpepper,cutintolarge
chunks
35gm
Cayennepeppers,sliced
50gm
Slicescannedpineapple,chopped
200gm
Clovesgarlic,sliced
10gm
Greenonions,sliced
100gm
PreparationMethod
Whisktogetherthesoysauce,sugar,2teaspoonspotatostarch,sesameoil,and
blackpepperinalargebowl.
Mixtheporkintothemarinadeandturnuntilalltheporkiscovered.Allowittosoakforsometime.
Tomakethesauce,whisktogetherthewater,vinegar,ketchup,1/4cupsugar,salt,
2teaspoonspotatostarch,andredfoodcolouringinaseparatebowl.
Diptheporkpiecesinthebeatenegg,andthenaddpotatostarch,assurea
consistentcoating.
Heatthepeanutoilinawokovermediumhighheattemperature.
Frytheporkpiecesinthehotoiluntilcrispandlightbrown.
Removetheporkfromtheoilanddrain.
Heat1tablespoonofreservedoilinthewokovermediumheat.
Sautthegreenbellpepper,cayennepepper,pineapple,garlic,andgreenonionin
theheatedoil.
Addthesauceandstiruntilitthickens.
Pourintheporkandtossuntiltheporkiscoatedwithsauce.
Removefromheatandserve.
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7.4Poultry
Thetermpoultryreferstoanydomesticatedbirdssuchaschicken,duck,turkeyetc.
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whicharebredtobeeatenorforvariousdishes.InNepalchickenismostextensively
consumedandusedinthekitchen.
Differentcutsandcookingmethods:
S.NO.
DIFFERENTCUTS
COOKINGMETHODS
Breast
Stuffing,FryingandGrilling
Winglet
Frying
Fillet
Boiling,GrillingandRoasting
Thigh
FryingandGrilling
Carcass
Boiling
DrumStick
Frying
7.4.1Qualitycheckandstorageofpoultry:
Theskinshouldbewhiteandunbrokenwithafaintbluishtinge.
Thebreastofthechickenshouldbestraight,wellfleshedandbroad.
Theventendofthebreastboneofchickenmustbepliable.
Birdshouldnothavecuts,scalesorbloodpatches.
Shouldnothavetoomuchfatespeciallyinabdominalcavity.
Feetandlegsshouldbescalywithstrongclaws.
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7.4.2PreparingdifferenttypesofChickensdishes
Item:ChickenKiev,Serving:4portions
INGREDIENTS
METHODS
Butter
50g
Groundblackpepper
tsp
Chickenbreast
605gm
Eggs
2nos
Water
30ml
Groundblackpepper
tsp
Garlicpowder
tsp
Drieddillweed
tsp
Flour
60g
Drybreadcrumbs
55g
Vegetableoil
315ml
Lemon,sliced
3slice
Choppedfreshparsley
10g
PreparationMethod
Mixbutter,pepperandgarlicpowderinabowl.Onapieceofaluminiumfoil,
spreadmixturetoabout2x3inches.Placethismixtureinthecoldestsectionofyour
freezerandfreezeuntilfirm.
Removeallfatfromthechickenbreast.Cutchickenbreastsintohalf.Placeeach
chickenbreasthalfbetween2piecesofwaxedpaperandusingamallet,pound
carefullytoabout1/4inchthickness.
Whenbuttermixtureisfirm,removefromfreezerandcutinto6equalpieces.Place
onepieceofbutteroneachchickenbreast.Foldinedgesofchickenandthen
rolltoencasethebuttercompletely.Securethechickenrollwithsmallskewersor
toothpicks.
Inamixingbowl,beateggswithwateruntilfluffy.Inaseparatebowl,mixtogether
1/4teaspoonblackpepper,1/2teaspoongarlicpowder,dillweedandflour.Coat
thechickenwellwiththeseasonedflour.Diptheflouredchickenintheeggmixture
andthenrollinthebreadcrumbs.Placecoatedchickenonashallowtrayandchill
inrefrigeratorfor30minutes.
Inamediumsizedeepfryingpan,heatvegetableoiltomediumhigh.Frychicken
forabout5minutesthenturnoverandfryfor5minuteslongeroruntilthechicken
isgoldenbrown.Totestfordoneness,cutintooneoftherolledchickenbreaststo
makesureitdoesn'thaveapinkinterior.Serveimmediately,garnishedwithasliced
lemontwistandasprinklingorparsley.
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Item:BuffaloChickenWings,Serving:4portions
INGREDIENTS
QUANTITY
Chickenwings
1nos
Butter
30g
Whitevinegar
10ml
Hotpeppersauce
40ml
Saltandpepper
totaste
Vegetableoil
500ml
PreparationMethod
Heattheoilinadeepfryer.Deepfrychickenwingsinoiluntildone.
Removethechickenfromthedeepfryeranddrainonpapertowels.
Meltthebutterinadeepfryerandstirinthevinegarandhotpeppersauce.
Seasonwithsaltandpeppertotaste.
Addcookedchickentosauceandstiroverlowheattocoat.
Thelongerthewingssimmerinthesauce,thehottertheywillbe.
Servewarm.
Item:ChickenCurryKashmiri,Serving:4portions
INGREDIENTS
QUANTITY
WholeChicken
1kg
Ginger
5gm
Garlic
5gm
Turmeric
tsp
KashmiriChilli
10gm
Coriander
5gm
Onion
150gm
WholeGarammasala
5gm
Oil
30ml
Tomato
60gm
Salt
10gm
Cashewnut
15gm
Raisin
15gm
PreparationMethod
Cleanandcutchickenintosmallpieces.Slicehalftheonionsandgrindtherestwiththemasala.
Simmermasalaoverchickenandsetitaside.Heatfatandputinthewholegram
masala,slicedonionandfryonionlightbrown.
Addchickenandmasalaandfrywell.
Addblanchedandchoppedtomatoandlittlewater.Simmerchickenistender.
Frydryfruitsandnutsandgarnish.
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Servehot.
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7.5Fish
Fish,likemeat,iscomposedofmuscle,tissue,fatandbonewhichhavehighprotein
andprovideswidevarietyofdishes.Ascomparedtoothermeatitems,fishtakesshort
cookingtimebecauseofitssofttissue.
Fishcanbeobtainedfromlakes,riversorsea.Freshwaterfishareconsideredtobe
superiorinflavourtosaltwaterfish.Fishcontainslessfatincomparisontoothermeats.
Thefatcontenthelpstodeterminethemethodofpreparation.
Fishthathasfatwillproducesuperioreatingqualityifcookedorboiledbecauseoftheir
naturalfatwhichkeepsthemfromdryingduringcooking.Leanfisharebestpoached,
boiledorsteamed.Thefleshwillbefirmandwillholdtogetherduringthecookingperiod.
Bothleanandfishwithfatcanbesauted,fried,baked,poachedetc.
Typesoffish
Thereisnotanexactclassificationoffishinthecookingworld.Fisharegenerallyclassified
onthebasisoftheirshapeandthetypeofwaterinwhichtheyarefarmedortaken
from.However,fishescanalsobeclassifiedonthebasisoftheirsizeandoilcontent.The
mostcommonlyusedclassificationisonthebasisofthewaterinwhichtheyarefarmed:
1.Freshwaterfish:Thefishesthatarefarmedinfreshwatersuchaslakes,riverand
ponds.ExampleTrout,Eel,Carp,Salmon,Blackbetsetc.
2.Saltwaterfish:ThefishesthatarefarmedinsaltywatersuchasseaforexampleRed
Snapper,Sturgeon,RedMullet,Tuna,Sole,andSkateetc.
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Differenttypesoffishcutsandcookingmethod
S.N.
DIFFERENTCUTS
COOKINGMETHODS
Fillet
Poaching,Grilling,FryingandBaking
Supreme
Poaching,Grilling,FryingandBaking
Goujons
FryingandPoaching
Troncon
BoilingandGrilling
Darne
Boiling,GrillingandFrying
Delice
Poached
Paupiette
Poaching
7.5.1Qualitycheckandsignandstorageoffish:
Theeyesshouldbebright.
Thegillsshouldberedandnobacterialsign.
Thetailshouldbestiff.
Thescaleshouldbefirmandelastic.
Ifthescaleinthefishcomesoutitselfthenitisstale.
Thereshouldbenounpleasantsmell.
7.5.2PreparingdifferentFishDishes
Item:FishandChips,Servings:4Portions
INGREDIENTS
QUANTITY
Redsnapperfillets
200g
Eggbeaten
1nos
Drybreadcrumbs
55g
Vegetableoil
500ml
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PreparationMethod
Heatoilinadeepfryer.
Dipfilletsintobeateneggandrollinbreadcrumbs.
Gentlyslidefishintohotoilandfryuntilgoldenbrown.
Drainbrieflyonpapertowels.
Servehot.
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Item:FishAlmandine,Serving:4Portions
INGREDIENTS
QUANTITY
Trout
4whole
Flour
60g
Blanchedsliveredalmonds
100g
Choppedfreshparsley,for
garnish
8g
Saltandpepper
Totaste
Butter
115g
Lemonjuice
60ml
Lemon,forgarnish
1slices
Preparationmethod
Rinseandpatdrytrout.Seasoninsideandoutwithsaltandpeppertotaste.Dredge
troutinflour.
Heat2tablespoonsbutterinlargeskilletoverhighheatuntilmelted.Addtroutand
brownbothsides.Lowerheattomediumandcookforabout5minutesoneach
sideoruntilcookedthrough.Removetrouttoaservingplateandkeepwarm.
Wipeoutpanandadd2tablespoonsbutter.Cookbutterovermediumheatuntilit
justbeginstobrown.Addthealmondsandbrown.
Poursauceandalmondsoverfishandsprinklewithlemonjuiceandparsley.Garnish
withfreshlemonslices.
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Item:BengaliFishCurry,Serving:4Portions
INGREDIENTS
QUANTITY
Rohufish
inch(8slices)
LemonJuice
30ml
Turmericpowder
5gm
Salt
Totaste
MustardOil
60ml
Mustardseed
5gm
Onionseed
5gm
Wholedryredchilli
4pcs
Bayleaf
4pcs
Gingerandgarlicpaste
10gmeach
Onionchopped
180gm
Mustardpaste
5gm
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Redchillipowder
5gm
Corianderpowder
10gm
Greenchilli
4slit
Freshchoppedcorianderleaves30gm
Preparationmethod
Marinatefishfilletswithlemonjuice,halfateaspoonofturmericpowderandsalt.
Setasideforthirtyminutes.Heattwotablespoonsofmustardoilinapanandshallow
fryfishpiecesonbothsidesuntilslightlybrowned.
Drainonabsorbentpaperandsetaside.Heatremainingoilinthesamepan,add
mustardseeds,onionseeds,wholeredchilliesandbayleaf,cookforafewminutes
tillseedscrackle.
Addgingerpaste,garlicpasteandcookagainforamoment.Addchoppedonions
andcookuntilslightlybrownincolour.
Addmustardpaste,redchillipowder,corianderpowderandremainingturmeric
powder.Stirandcookmasalauntiloilstartsseparating.
Addtwocupsofwaterandsaltbringtoaboilandthenaddshallowfriedfish.Add
slitgreenchilliesandcookonalowheatuntilfishiscookedandoilstartsfloatingon
top.
Removeandgarnishwithchoppedcorianderleavesandservehotwithsteamed
rice.
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MODULE8
BAKERYANDPASTRY
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8Introduction:BakeryandPastry
Thismoduleisaboutbakeryitemssuchasdifferenttypesofbreadandthebreadmaking
processaswellaspastriesanditsmakingprocess.
8.1Bakery
Bakeryisaplacewherebakedfooditemssuchasbreads,cakesandpastriesare
preparedforthepurposeofselling.
8.1.1Ingredientsusedinbreadmaking
Therearenumerousofingredientsusedinbreadmakingaccordingtotheirowndistinctive
flavour.Themainingredientsareasfollows:
Flour
Whiteflourcomesinvariousstrengthsaccordingtohowmuchproteintheflourcontains
andhowmuchgluten(anelasticsubstance)itwillmake.
1Strongorhardflour:Theyaresuitableforbreadmakingbecausetheydevelops
thelotofgluten.Itcontainsthe1011%ofgluten.Theyareusedfortheproductlike
choux,puffpastriesetc.
2Weekflour:Itcontains1011.5%ofgluten.Theyaresuitableforproducingitemsof
shorteranddensertexturesuchascakes,biscuits,sponges,shortandsweetpastries.
Yeast
Yeastisamicroorganismthatreproducesbyabuddingprocess.Byproductsofthe
growthprocessareresponsiblefordoughrising.Forgrowth,yeastcellsneedtohavethe
followingconditionsavailable.
1Food:Intheformofsugarandgluten
2Temperature:Warmthoftheliquidusedandtheconditionforproofingthedough
3Moisture:Suppliedbytheliquidused
4Oxygen:Takenfromtheatmosphere.
Yeastisavailableinseveralvarieties.Generallyfreshyeastanddryyeastareusedin
bakery.
Egg
Eggisusedtoproducerichness,flavourandcolourtothedough.
Sugar
Sugarisusedtosweeteningdoughanditalsomakesthedoughlightness,browning,
tendernessandmoistness.
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Waterormilk
Yeastneedswateroraliquidtodoitstask.Forsomebreadandmanyofthesweater
doughproducts,theliquidi.e.milkorwaterisneed.Themilkaddsflavour.
Salt
Saltaddsthreeimportantrolesinyeastdough,besidesaddingflavour.Itstrengthens
thegluten,helpscolourandcrustandimproveskeepingqualityofcookedproduct.
Howeveritslowsdowntheactionoftheyeast.
8.1.2BreadMakingProcess
Thedryingredients(flour,salt,milkpowder,spicesetc.)areusuallysievedtogether.This
helpsthemmixandremoveanylumps.Insomerecipetheflourandfatarerubbed
together,beforeotheringredientsareadded,toproducethesandytexture.Careshould
betakentoensurethattheyeastandsaltareseparatelymixedintothedough.Preparing
thebakingcontainer:Alwaysbrushtinswithcookingfatsothatthebreaddontstick.If
thebreadtinsarecold,warmthemlightlybeforeputtingthedoughin.
Mixing:Thefirststageofcombiningthedryingredientwithliquid,eggs(ifused)and
yeastisdonebymixing(machine/hand).
Kneading:Thisismixingthedoughvigorously,continueuntilthedoughisnolonger
stickytotouchandhasashinysurface.Itisdonetodevelopthegluten.
Proving:Thedoughissetasideafterkneadingtoproveorferment.Whileproving
thedoughiskeptintheprovingchamberorkeptinroomtemperaturebycovering
withpolytheneandlightlyoiledtokeepitmoist.
Folding:Thisispartofthekneadingprocess,foldingandpushingdowntogetairinto
thedough.Inbreadmakingthedoughisrolledtomakeloavesthenfoldedtoget
intothebreadtin.Thisgivesitagooddepthandtherightshape.
Shaping:Rollsandloavesaremadeintomanydifferentshapesbycutting,folding
androllingthedough.
Portioning:Forrolls,buns,pizzas,breadetc.thedoughhastodividebyweighing
eachportion.Thisiswhyitisalsocalleddividingandscaling.
Baking:Thetemperaturerangeforbreadisbetween232C260Cwithagood
averagebeing246Cthebakingofbreadextractsalotofheatfromtheoven.The
timeofbakingdependsuponthesizeoftheloafandthevolumebeingbakedat
onetime.
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8.1.3PreparingdifferentBakeryItems
Items:SandwichBread,Serving:For10portion
INGREDIENTS
QUANTITY
Flour
1kg
FreshYeast
40gms
Sugar
100gms
Eggs
2nos
Butter
100gms
Salt
15gms
Milkpowder
50gms
Warmwater
500ml
PreparationMethod:
Dissolveyeastinalittlesugarandwarmwater,sprinklesomeflourontopandcover
withadampclothtocheckthefermentationofyeast.
Mixflour,sugar,salt,egg,butterandmilkpowder.
Addfermentedyeastandwater,kneadwelltomakesmoothdough,proveto
double.
Kneadthedoughbacktonormalsize.
Keepforsecondprovingandkneadbackagain.
Scaleintorequiredsize.
Placeingreasedbreadtinsandcoverwithdampmuslincloth.
Letthedoughprovetill4/5sizeofbreadtinandbakeinhotoven.
Bakingtimeis3045minsandthetemperatureshouldbe200C225C.
Item:BreadRolls/Sticks/Burger/HotDogs,Serving:2portions
INGREDIENTS
QUANTITY
Flour
200gms
Freshyeast
10gms
Sugar
25gms
Salt
5gms
Eggs
1nos
Butter
50gms
Milkpowder
10gms
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Warmwater
100ml
PreparationMethod:
TheMethodissameassandwichbread,butthebakingtimingis1215minutes.
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Item:Croissant,Serving:2portions
INGREDIENTS
QUALITY
Flour
200gms
Freshyeast
10gms
Salt
5gms
Sugar
5gms
Milkpowder
10gms
Warmwater
100ml
Butter
50gms
PreparationMethod:
Dissolveyeastinalittlesugarandwarmwater,sprinklesomeflourontopandcover
withadampclothtocheckthefermentationofyeast.
Mixflour,salt,butterandmilkpowder.
Addthefermentedyeastandwater,kneadwelltomakesmoothdough,provetodoublesize.
Thenmakeitrectangleorsquareshapeandkeepintherefrigeratorforabouthalf
anhour.Nowrollitlikepuffpaste.
Keepdoughinroundsphericalshape,cuttsignwithknifeatmiddleandextract
fourwingskeepingcentrefourtimesthickerthanwings.
Keepsquarebutteratthecentreandwrapwithflapsandrolltomakerectangular
shape,thenkeepinplasticbagandkeepitinafreezefor20mins.
Againrollandkeepitinafreezefor34times.
Finallyrollitintothincrustof5mmandcutitintorectangularshape.
Now,cutlittleonbaseormiddleandrollbystretching.
Keepitonagreasedtrayandleaveitforproving.
Eggwashitandplaceitinaovenfor1520mins
Serveitwithasoup.
Item:OrangeMuffin,Serving:18pcs
INGREDIENTS
QUALITY
Flour
115gms
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Bakingpowder
tsp
Butter
85gms
Sugar
115gms
Milk
50ml
Orangejuice
50ml
Egg
2nos
Orangerindfinelychopped
1tsp
PreparationMethod:
Creambutterandsugar.Blendinbeateneggandorangerind.
Siftflourbakingpowderandsalt.Addalternatelywithmilkandorangejuice,mixwell.
Fillgreasemuffinpans.Bakeat205*Cfor1520minutes.
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8.2Pastry
Sweetbakedgoodsmadeofdoughhavingahighfatcontentarecalledpastries.To
makeagoodpastryitisnecessarytobefamiliarwiththebasictechniquesandrulesand
followtherecipecarefully.
8.2.1Typesofpastry
Thedifferenttypesofpastryareasfollows:
ShortPastry:Itismadefromblendingflourwithhalfitsweightoffat(butterorpastry
margarine)thenaddwatertoproduceapastethatcanberolledtomakedifferent
shortpastry.Bakingisdoneforshortpastry.
SweetPastry:Thebasicingredientsforsweetpastryareflour,fat,sugar,usuallyinthe
ratioof1partsugar,2partsfatand3partsflour.Usetheeggeintheplacewater
whichproducetherichertaste.Sweetpasrtiesarebaked.
SuetPasrtry:Usechoppedbeefsuetasfatwithalittlebakingpowder(togivethe
pastrylightness).Thebakingpowderissievedwiththeflourandsalt.Mixthesuetin
well,addthewaterandlightlymixtoformapaste.Suetpastryissteamed.
Chouxpastry:Usesmorewaterandeggthantheothertypesofpastry.Thmixtureis
variouslybeatentogether,whichgivesthepastrythestrengthelasticityasitneedsto
expand,asalltherecipewaterturnstosteam.Whencooked,thepastemorethan
doublesinsizewithasofthollowcentre.
PuffPastry:Thebasicingredientsusedtopreparedpuffpastryareflour,fatsalt,
lemonjuice,iceandwater.Whilemakingitisessentialtohavethefatanddought
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ofequalconsistency.Puffpastryconsistoflaminatedstructurebuildupofalternate
layerofdoughandfat.Whenthepastryisbakedtheexpandingairandwater
vapoirpufftheseparatelayerapartfromeashotherresultingindelightful,crispy,
lightpastry.Bakingmethodofcookingisdoneforpuffpastry.
Roughpufforflakypastry:Ithassimilarlighttexturetopuffpastry,butriseinmore
randamway.Thepastehassmalllumpsoffatinit,ratherthanwholelayers.Baking
isdoneforroughpuffpastry.
8.2.2Principleofpastrymaking
Goodmixingtechniqueisthebasisofgoodpastry.Allthepasrtydoughshouldbe
mixedonsmoothtable(marble/stainlesssteel).Themajorityofthepastrydough
needscoolconditions.
Theratioofflourtofatdependsonthetypeofpastry.Dryingredientsmustbemixed
thoroughly,especiallyforshortpaste.
Itisimpotranttohavethecorrectamountofliquidformixing.
Doughneedrestingandtheyshouldbeallowedtorelaxafterrolling.
Whenbaking,ovenmustbealwayspreheatedtothecorrecttempraturebefore
placinganypastryintheoven.
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8.2.3Preparationmethodofpastry
Rubbingin:Theprocessofblendingfatandflourtoacquiresandymixtureforshort
andsweetpastary.
Mixing:Thisisthesimpleprocessofmixingthechoppedsuetwiththeflour.
Relaxingorresting:Leaveshortandsweetpastrypasteincoolplacebeforeand
afterrolling.Ithelpsthefatfirmupsothepastrykeepsabettertexture,shapsand
cutsmoreeasilyandshrinkslesswhencooking.
Kending:Makingaproperlyblendedmixture.
8.2.4PreparingdifferenttypesofPastryDishes
Followrecipeinstructionsontempratureandtimeandthereshouldbeagoodresult.
Thefaultsoftenoccurwithpastrysuchastoosolidordense,toughorchewytextures,
shrinkingorunevenshapes.Itcanhappenbecauseoftoolowoventemperature,over
mixed,notrestedsufficiently,oranerrorinmeasuringtheingredientssoonandsofor.
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Differenttypesofpastrydisheswithrecipeareasfollows.
Item:PlainSponge,Serving:12portions
INGREDIENTS
QUANTITY
Egg
5nos
Sugar
150gm
Flour
120gm
CornFlour
30gm
PreparationMethod:
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PutEggandSugarinamixingbowlandwhiskit.
Takeasteelbowlandaddtheflour,Cornflourandstiralltheingriedents.
Whenthetexturecomesatribbonstage,slowlyfoldthemixture.
Pourthemixtureonthegreasedlinedtrayandbakeitat200degreecentigradefor
2025minutes.
Item:PeachGateaux,Serving:12portion
INGREDIENTS
QUANTITY
PlainSponge
1nos
OrangeJuice
300ml
Rum
5ml
Peaches
400gm
Cream
1/2gm
Almond
100gm
PreparationMethod:
Cutthespongeintothreelayers,soakthemintothemixtureofOrangejuice
andRum.
Spreadthe1stlayerwithfreshwhippedcreamandchoppedpeach,thenputthe
2ndlayerontopofthefirstoneandrepeatthesameprocesswiththe2ndlayer
aswell.
Placethe3rdlayerontopandcoveritbyspreadingallthefreshcreamoverit.
Decoratethecakebystickingalmondsonthesideofthecakeandputtingthe
slicedpeachesontop.
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Item:BlackForestCake,Serving:12portions
INGREDIENTS
QUANTITY
Flour
250gms
WhiteSugar
400gms
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UnsweetenedCocoapowder
60gms
BakingPowder
3gms
BakingSoda
10gms
Salt
5gms
Milkpowder
200gms
Egg
3nos
Vegetableoil
120gms
Vanilla
5ml
SourCherries
500gms
WhippedCream
250ml
IcingSugar
GratedBlackChocolate
80gms
50gms
PreparationMethod:
Placeathickbottomedpanonverylowflameandmeltbutterinit
Removefromtheflameandletthebuttercool.
Addcondensedmilkandmixwell.
Sieveflour,cocoapowder,bakingpowder,cookingsodaandsalttogether.Make
suretherearenolumpsinthemixture.
Greaseabakingtraywithlittlebutter.
Dustitwithflourandkeepitaside.
Takeapanwithlittlebutterandputtheflourmixturewiththecondensedmilkbutter
mixture.
Nowaddaeratedcolaandmixitwell.
Pourthebatterintothegreasedbakingtrayandbakefor30to40minutes
at175C.
Whenitisdone,letitcoolandthenslitithorizontallyintotwo.
Whipthecreamtilllightandfluffy.
Sandwichthetwolayersofcakewithwhippedcreamandcherries.
Topwithwhippedcreamandcherries.
Gratedairymilkchocolatebarandsprinkleoverthecake.
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Item:GajarkoHalwa,Serving:1portion
INGREDIENTS
QUANTITY
Carrot
150gms
Ghee
15gm
Greencardamomcrushed
tsp
Milk
30ml
Sugar
30gm
Khuwamalai
30gm
Almondshredded
tsp
Cashewnutshredded
tsp
Pistachios
tsp
Kewraessence
2drops
PreparationMethod:
Cleanandgratethecarrot.Heatthegheeinthekadai,addthecardamomseed
andgratedcarrot.Cookuncoveredforfewminutes.
Addthemilkreduceheatandsimmer.Cooktillthecarrotaredoneandwaterdries
up.
Addthesugarandcookonslowheattillthehalwaisdry.
Stirinofthekhuwaverywell,addthechoppednutsandremovefromheat.
Addessence,servehot,dcorwithremainingkhuwaandnuts.
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MODULE9
BREAKFASTANDLIGHTMEALS
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9Introduction:BreakfastandLightMeals
Thismoduleisaboutlightmealssuchasbreakfast,sandwiches,burgersandsnacks,theirtypes,
theirdifferentcomponentsandthemostcommonbreakfastrecipesforyoutoapplylearning.
9.1Breakfast
Breakfastisthefirstmealofthedayhencethename,tobreakafast.Breakfastmenus
varydependinguponthecountry,customandtheoccupationofthemealtaker.Hence,
breakfastdishesvarydependinguponthecustoms,foodhabitandthenatureofjobthey
perform.Breakfastbeingthefirstmealoftheday,itshouldbenourishing,digestibleandfilling.
Normallythebreakfastistakenbetween7to11amandusuallyitconsistsofitemssuch
asjuice,fruits,cereals,breadtoasts,eggs,meat,vegetables,teaandcoffee.
9.1.1TypesofBreakfast:
Therearemanydifferenttypesandconceptsofbreakfast,followingaresomepopular
breakfasts.
ContinentalBreakfast
AmericanBreakfast
EnglishBreakfast
IndianBreakfast
NepaliBreakfast
ContinentalBreakfast:Continentalbreakfastisusuallylightfarefor
breakfast,usuallyhavingjuices,rolls,muffins,andofcoursecoffee.The
traditionalcontinentalbreakfastconsistssimplyofhotcroissant,toast,
butteroranyreversesandcoffeeashotbeverages.Thecurrenttrendin
thecontinentalbreakfastmenuistowardsofferingwideveritiesofchoice.
ComponentsofContinentalBreakfast:
1.Choiceofjuice:mango,pineapple,tomato,orangeetc.
2.Choiceofbreadwithpreserves:toast(whiteandbrown),rolls,
croissant,muffins,jam,butter,honey,marmaladesetc.
3.Choiceofteaorcoffee:milktea,blacktea,milkcoffee,black
coffeeetc.
EnglishBreakfast:AfullEnglishbreakfastmenuconsistsmoreelaboratedandeleven
coursesofmeal.Theextentandvarietyofthemenudepends
uponthetypeofestablishmentinwhichitisbeingserved.
ComponentsofEnglishBreakfast:
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2.Choiceofcereals:cornflakes,muesli,oatmeal,porridgeetc.
3.Choiceofbreadwithpreserves:toast(whiteandbrown),
rolls,croissant,muffins,jam,butter,honey,marmaladesetc.
4.Eggtoorder:poached,fried,scrambled,omelettes
servedwithbacon,ham,sausagesetc.
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5.Choiceofmeatandfish:bacon,ham,sausage,fishcake,kippers,tunaetc.
6.Choiceoffreshfruits:mango,banana,apple,orangeetc.
7.Choiceofsweets:pastries,fruitcakes,icecreamsetc.
8.Choiceofteaorcoffee:milktea,blacktea,milkcoffee,blackcoffeeetc.
Americanbreakfast:AmericanbreakfastisalmostassameasEnglish
breakfastbutthedifferenceisthatinAmericanBreakfast,Meat
items,FishitemsandCheeseitemsarenotserved.Inatraditional
typeofAmericanbreakfastcerealsitemswerenotincludedwhere
asinamodernAmericanbreakfastconsistsofcerealitemstomake
itmoreelaborate,completeandheavy.
ComponentsofAmericanbreakfast:
2.Choiceofcereals:cornflakes,muesli,oatmeal,porridgeetc.
3.Choiceofbreadwithpreserves:toast(whiteandbrown),
rolls,croissant,muffins,jam,butter,honey,marmaladesetc.
4.Eggtoorder:poached,fried,scrambled,omelette.
5.Choiceofteaorcoffee:milktea,blacktea,milkcoffee,blackcoffeeetc.
IndianBreakfast:ThebreakfastoriginatedfromIndiaandeatenall
overtheworld.TheIndianbreakfastconsistsofsomeamountoffats
andcarbohydrate.
ComponentsofIndianBreakfast:
1.Choiceofjuice:Lassi,Jaljeera,mango,pineappleetc.
2.Choiceofegg:masalaomelet,eggbhujeeetc.
3.Choiceofbread:puri,chappati,parathi,bhaturaetc
4.Choiceofvegetablecurry:chola,bhaji,mixed
vegetablesetc
5.Choiceoffreshfruitswithcurd:mango,banana,
apple,orangeetc.
6.Choiceofteaorcoffee:masalatea,milktea,blacktea,milkcoffeeetc.
NepaliBreakfast:TheNepalibreakfastrepresentstypicalsetofitems
usuallyservedinarestaurantitmaydifferfromplacetoplace.
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ComponentsofNepaliBreakfast:
1.Choiceofjuice:Lassi,mango,pineapple,etc.
2.Choiceofegg:Boiledegg,nepaliomeletetc.
3.Choiceofbread:Jeri,swari,selroti,malpuwaetc.
4.Choiceofvegetablecurry:Tarkari,mixedvegetablesetc.
5.Choiceofteaorcoffee:Blacktea,milktea,blacktea,milk
coffeeetc.
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9.1.2PreparingdifferentBreakfastItems
Item:ScrambledEgg,Servings:4portions
INGREDIENTS
QUANTITY
Butter
20gms
Eggs
8eggs
Milk
100ml
Salt
totaste
Groundblackpepper
totaste
PreparationMethod:
Beattheeggs,milk,saltandpeppertogetherinasmallbowl.
Meltthebutterinapanovermediumheat,pourintothepanandcook,stirring
continuallyuntiltheeggshavenearlyset,butarestillslightlymoist.
Servehot.
Item:MasalaOmelette,Servings:4portions
INGREDIENTS
QUANTITY
Oil
20ml
Choppedonion
120gms
Choppedchillies
50gms
Choppedtomatoes
120gms
Eggs
8nos.
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50ml
Milk
Choppedcoriander
5gms
Saltandblackpepper
totaste
Redchillipowder
5gms
PreparationMethod
Beattheeggs,addmilk,choppedonion,tomatoes,chillies,coriander,saltandchilli
power.
Beatthemixtureuntilfoamed.
Heatoilinafryingpanandaddthemixturetoit.
Cookoverlowheattillthemixtureisfirmandflipittotheothersideandfry.
Servehot.
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Item:SpanishOmelette,Serving:2portions
INGREDIENTS
QUANTITY
Oliveoil
80ml
Slicedpotatoes
150gms
Slicedonion
60gm
Eggs
4nos
totaste
Choppedtomatoes
60gm
Choppedgreenonions
60gm
PreparationMethod
Inafryingpan,heatoliveoilovermediumhighheat.
Sprinklepotatoeslightlywithsaltandpepper.
Cookuntilgoldenbrownandcrisp.
Oncethepotatoesaregolden,stirintheonions.
Cook,stirringoccasionally,untilonionssoftenandbegintobrown.
Meanwhile,beateggstogetherwithsaltandpepper.Poureggsintopanandstir
gentlytocombine.Reduceheattolowandcookuntileggsbegintoturnbrownon
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thebottom.
Loosenbottomofomelettewithaspatula,invertalargeplateoverthepan,and
carefullyturntheomeletteoutontoit.Slidetheomelettebackintothepanwiththe
uncookedsidedown.Cookuntileggsareset.
Garnishomelettewithtomatoandgreenonionandservewarm.
Item:PoachedEggs,Serving:2portions
INGREDIENTS
QUANTITY
Water
1litre
Smalleggs
4nos.
Vinegar
50ml
PreparationMethod
Boilthewaterinadeeppan.
Reduceheattomediumlowandaddvinegartotheboil.
Cracktheeggsintoindividualbowlsandgentlydropthemintothesyrup.
Cooktheeggononesideuntilthewhiteispartiallysetandopaque.
Gentlyturnovertocooktheothersideuntileggwhiteisopaquebutnothard,and
theyolkisstillliquidortodesireddoneness.
Spoontheeggsintoindividualbowlsandspoonsyrupovereachegg,servewarm.
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Item:PotatoHashBrown,Serves:1Portion
INGREDIENTS
QUANTITY
Potato
250gms
ButterorOil
50gms
Salt
Sprinkle
Pepper
Dash
Onion
50gms
Capsicum
50gms
CorianderLeaves
1to2bunch
PreparationMethod
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Peelandcutthepotatointoroundsliceandboiltheslicepotatotillcooked
Thinlyroundslicetheonionandcapsicum
Heatoil/butterinapan,addslicedonionandcapsicuminthepanandcooktill
lightbrown
Nowputtheboiledpotato,mixedwellandaddseasoning
Cook57minutestilllightbrownandservehotwithtoastoromelettes
Item:Pancakes,Serves:1
INGREDIENTS
QUANTITY
Flour
40gms.
BakingPowder
1gms
Salt
0.5gms
WhiteSugar
4gms
Milk
80ml
Egg
2nos.
Oil
10ml
PreparationMethod
Combineflour,sugar,bakingpowder,bakingsodaandsalt
Makeawellinthecentre.Inaseparatebowl,beattogetheregg,milkandoil
Pourmilkmixtureintoflourmixture.Beatuntilsmooth.
Heatalightlyoiledpanovermediumhighheat
Pourorscoopthebatterontothepan,usingapproximately1/4cupforeach
pancake
Brownonbothsidesandservehot.
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Item:FriedEgg,Serving:1portion
INGREDIENTS
QUANTITY
Oil
10ml
Eggs
2nos.
Salt
totaste
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Blackpepper
totaste
PreparationMethod
Getyourfryingpanonamediumtolowheat
andaddoiltolightlycoatthebottomofalargenonstickpan.
Cracktheeggsintothepan.
Cookuntilthetopsofthewhitesononesideisfirm.
Fliptheeggtoothersideandcookuntilfirm.
Seasonwithsaltandpepperandservehot.
Item:SunnySideup,Serving:1Portion
INGREDIENTS
QUANTITY
Oil
10ml
Eggs
2nos.
Salt
totaste
Blackpepper
totaste
PreparationMethod
Getyourfryingpanonamediumtolowheatandadd
oiltolightlycoatthebottomofalargenonstickpan.
Cracktheeggsintothepan.
Cookuntilthetopsofthewhitesaresetbuttheyolkisstillrunny.
Placeonaplateandservewithsaltandpeppertotaste.
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Items:MixCerealsforBreakfast,Serving:4portions
INGREDIENTS
QUANTITY
Water
500gms
Choppedpittedprune
4nos.
Raisins
50gms
Oatbran
50gms
Wheatbran
50gms
Wheatgarm
50gms
Flaxseed
50gms
Honey
20ml
PreparationMethod
Bringthewaterwiththepruneandraisinstoaboilinapotandcookforsometime.
Stirtheoatbran,wheatbran,wheatgram,flaxseedandhoneyintothefruitmixture.
Removefromheatandservehot.
9.2Sandwich
Asandwichisafooditem,consistingoftwoormoreslicesofbreadwithoneormore
fillingsbetweenthem.Sandwichesareawidelypopulartypeoflunchfood,typically
takentowork,school,orpicnicstobeeatenaspartofapackedlunch.Theygenerally
containacombinationofsaladvegetables,meat,cheese,andavarietyofsaucesor
savouryspreads.Thebreadcanbeusedasitis,oritcanbecoatedwithanycondiments
toenhanceflavourandtexture.Theyarewidelysoldinrestaurantsandcafes.
9.2.1TypesofSandwichareasfollows:
HotSandwich:Sandwichwhichareservedhotareknownascoldsandwiches.Theyare
servedopenandclosed.Grilledchickensandwich,grilledcheesesandwich,grilledham
andcheesesandwich,roastedvegetablesandwichandclubsandwicharesomeofthe
examplesofhotsandwich.
ColdSandwich:Sandwichwhichareservedcoldarecoldsandwich.Theyareserved
openandclosed.Chickensaladsandwich,tunasaladsandwich,tomatoandcucumber
sandwich,cheeseandhamsandwich,turkeysandwich,veggieandcheesesandwich
aresomeoftheexamplesofcoldsandwich.
9.2.2ComponentsofSandwich
Base
Bread,breadrollsetc.
Spread
Butter,mayonnaise,margarine,coldsauce,creametc
Body
Fillingssuchasmeat,poultry,fish,cheese,egg,vegetablesetc.
Accompaniment
Usuallycrunchyfoodssuchaswaferchips,Frenchfriesetc.
Garnishes
Usuallyleafyvegetables.
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9.2.3PreparingdifferenttypestoSandwiches
Item:GrilledCheeseSandwich,Serving:4portions
INGREDIENTS
QUANTITY
Whitebread
8slice
Butter
100gms
Cheddarcheese
4slice
PreparationMethod
Preheatthesalamanderinmediumheat.
Spreadbutterononesideofasliceofbread.
Placebreadbuttersidedownontothesalamanderandadd1sliceofcheese.
Butterasecondsliceofbreadononesideandplacebuttersideupontopof
sandwich.
Grilluntillightlybrownedandflipovercontinuegrillinguntilcheeseismelted.
Repeatwithremainingslicesofbread,butterandsliceofcheese.
Servehot
Item:VegetableSandwiches(opensandwich),Serving:4portions
INGREDIENTS
QUANTITY
Choppedtomatoes,chopped
150gms
Choppedonion,chopped
100gms
Choppedredbellpepper,
2gms
chopped
Choppedgreenbellpepper,
5gms
chopped
Oliveoil
10ml
WhiteAmericancheese
4slice
Whitebread
4slice
PreparationMethod
Preheattheovensbroiler.
Inamediumbowl,tosstogetherthetomatoes,onion,redbellpepper,andgreen
bellpepper.
Placetheslicesofbreadonabakingsheetandplaceitunderthebroiler.
Broilforabout2minutes,justuntillightlytoasted.
Removefromtheoven,andturnthebreaduntoastedsideup.
Placeahandfulofthevegetablemixtureontopofeachslice.Drizzlewithabitof
oliveoil,andthentopwithasliceofcheese.
Returnthebreadslicestothebroiler,andtoastuntilthecheeseismelted.
Serveimmediately.
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Item:BLTSandwich,Serving:4portions
INGREDIENTS
QUANTITY
Bacon
8slices
Lettuce
8leaves
Tomato
250gms
Toastedbread
8slices
Mayonnaise
60ml
PreparationMethod
Grillthebacononagrilluntilevenlybrownedandkeepitaside.
Slicethetomatoes.
Arrangethegrilledbacon,lettuce,andtomatoslicesonasliceofbread.
Spreadonesideofremainingbreadslicewiththemayonnaise.
Bringthetwopiecestogethertomakeasandwich.
Item:ChickenClubSandwich,Serving:4Portions
INGREDIENTS
QUANTITY
Toastedbread
12slices
Mayonnaise
180ml
Lettuce
8leaves
Boiledchickenbreast
250gms
Tomato
200gms
Eggs
4nos
Oil
20ml
Saltandpepper
totaste
PreparationMethod
Prepareplainomelette,toastthebreadandplaceitaside.
Spreadeachsliceofbreadwithmayonnaise.
Ononesliceoftoast,placethechickenandlettuceandcoverwithasliceoftoast.
Addomeletteandtomatofillingsonthetop.
Coverthelayerwithsliceoftoast.
Servehot
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Item:TunaSandwiches,Serving:2portions
INGREDIENTS
QUANTITY
Tuna
1can
Finelychoppedcelery
30gms
Choppedgreenonion
20gms
Mayonnaise
30ml
Lemonjuice
15ml
Englishmuffins,split,toastedand
buttered
2nos
Cheddarcheese
4slices
PreparationMethod
Preheattheoven'sbroiler.
Inamediumbowl,mixtogetherthetuna,celery,greenonion,mayonnaiseand
lemonjuice.
SpoonequalamountsontoeachEnglishmuffinhalf,andtopwithasliceofcheese.
Placethesandwichesonabakingsheet.
Broilfor2to3minutes,oruntilcheeseismeltedandtoasty.
Servehot.
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9.3Burger
Ahamburger(alsocalledahamburgersandwich,burgerorhamburger)isasandwich
consistingofacookedpattyofgroundmeatusuallyplacedinsideaslicedbreadroll.
Hamburgersareoftenservedwithlettuce,bacon,tomato,onion,pickles,cheeseand
condimentssuchasmustard,mayonnaise,ketchupandrelish.
9.3.1PreparingdifferenttypestoBurger
Item:ChickenBurger,Serving:1Burger
INGREDIENTS
QUANTITY
ChickenMince
200gm
Mayonnaise
30gm
Salt
Sprinkle
Pepper
1Dash
Onion
100gm
Tomatoes
50gm
Lettuce
50gm
Cucumber
50gm
Bun
1nos
Egg
1nos
PreparationMethod
Addpepper,saltandfinelychoppedoniontochickenmincemeat.
Bindwitheggandmakeevensizedflatcakeandgrilltillcooked
Peelandslicethetomato,cucumberandonion,cutthebunintohalf.
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Spreadmayonnaise,lettuce,sliceonion,tomatoandcucumberonbaseofbunand
nowputthecookedmeatpettyonitandcoveritwithtoppart.
Servedwithfriesonside.
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Item:Hamburger,Serving:1Burger
INGREDIENTS
QUANTITY
BeefMince
200gm
Mayonnaise
30gm
Salt
Sprinkle
Pepper
1Dash
Onion
100gm
Tomatoes
50gm
Lettuce
50gm
Cucumber
50gm
Bun
1nos
Egg
1nos
PreparationMethod:
Addpepper,saltandfinelychoppedoniontobeefmincemeat.
Bindwitheggandmakeevensizedflatcakeandgrilltillcooked
Peelandslicethetomato,cucumberandonion,cutthebunintohalf.
Spreadmayonnaise,lettuce,sliceonion,tomatoandcucumberonbaseofbunand
nowputthecookedmeatpettyonitandcoveritwithtoppart.
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Servedwithfriesonside.
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9.4Snacks
Asnackisaportionoffoodoftensmallerthanaregularmeal,generallyeatenbetween
meals.Snackscomeinavarietyofformsincludingpackagedandprocessedfoodsand
itemsmadefromfreshingredientsathome.
9.4.1PreparingofdifferenttypestoSnacks
Item:ChickenNuggets,Serving:10portions
INGREDIENTS
QUANTITY
Vegetableoil
1000ml
Flour
650gms
Garlicsalt
125gms
Groundblackpepper
25gms
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5nos
Eggs
Chickenbreastcutintosmallslice
2kgs
BreadCrumbs
Asrequired
PreparationMethod
Heatoilinalargesaucepan.
Stirtogethertheflour,garlicsalt,andpepperinabowl.
Dipthechickenpiecesindividuallyintothebeateneggsbeforepressingintothe
flourmixturetocoatshakeofftheexcessflour.
Placethecoatedchickenpiecesontoabreadcrumbsuntilallthechickenhasbeencoated.
Cookthechickeninbatchesinthehotoiluntilgoldenbrownandnolongerpinkinthecentre.
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Item:FishFinger,Serving:4portions
INGREDIENTS
QUANTITY
Filletofbektifish
1kg
Breadcrumbs
250gm
Oil
1litre
Eggs
2nos
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Water
20ml
Lemonwedges
1lemon
Saltandpepper
Totaste
PreparationMethod:
Inabowl,beattheegg,water,andsalt,andpeppertotaste.Inaseparatebowl,
pourthebreadcrumbs.
Rinsethefishandcutitinto4by2inchsticks.Lightlycoatthefishwiththeegg
wash,thenthebreadcrumbs.
Heattheoliveoilinalargeskilletovermediumhighheat.Addthefishandcook
untilitturnsgolden.
Servewithlemonwedgesandtartarsauce.
Item:Alootikki,Serving:2portions
INGREDIENTS
QUANTITY
Potato
350gm
Greenchillichopped
10gm
FreshCorianderleaves
chopped
Fewsprigs
Rocksalt
Totaste
Asafoetida
Apinch
Redchillipowder
10gm
Ghee
Tofry
PreparationMethod:
Washboilpeelandmashpotatoes.Addgreenchilli,corianderleaves,rocksalt,
asafoetidaandredchillipowdertothemashpotatoandmixwell.
Divideinto12pcs,shapethemintoroundtikka.
Heatatawaandshallowfrythetikkasonbothsideswithgheetillgoldenbrown.
Servehotwithchutney.
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Item:Frenchfries,Serving:3portions
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INGREDIENTS
QUANTITY
Potato
500gm
Oil
Tofry
Salt
Totaste
PreparationMethod:
Peelandcutthepotatointostripofabout1/3to
inchthicknessandwide.
Soakpotatointocoldwaterforonehouratroom
temperature.Drainwellanddrywithpapertowel.
Heatwellinadeepfryertoabout375*F.Fryitinhotoiluntil
thecolourturnsgoldenbrownandtender.
Servehotwithketchup.
Item:HaraBharaKebab,Serving:2portions
INGREDIENTS
QUANTITY
Potato
200gm
Greenpea
200gm
Ginger
5gm
Greenchilli
5gm
Cuminseed
5gm
Blackpepper
tsp
Salt
Totaste
Oil
Tofry
PreparationMethod:
Boilpeelandgratepotato,.
Boilpeasandstrain.
Makeafinepasteofgingerandgreenchillies.
Heatoilinapanandcrackcuminseed.
Nowfrypeasgingerchillipaste,coriander,saltandblackpepper.
Mixproperlyandremoveitfromheat.
Addthistothepotatomixture,makekebaboflongshape.
Heatoilinapananddeepfryallkebabsuntiltheyturngoldenbrown.
Servehotwithmintchutney.
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Item:ChickenMalaikebab,Serving:5portions
INGREDIENTS
QUANTITY
Chickenboneless
1kg
Vinegar
30ml
Egg
1nos
Cheese
60gm
Corianderleavesfinechopped
10gm
Oil
100ml
Salt
Totaste
Gingergarlicpaste
50gm
Cornflour
10gm
Greenchilli
10gm
Freshcream
120ml
Butter
50gm
PreparationMethod:
Cleanandmakepiecesofchicken.
Marinatewithsalt,ginger,garlicpasteandvinegar,leaveatleastforhalfanhour.
Squeezelightlyagainstpalmsandkeepaside.
Inatrayrubcheesewithpalmtosmoothpaste,halfeggtoit,cornflourandmix
themwell.
Addapartofcreamtosoftenit.
Addbonelessmarinatedchickentothismixturethenaddchoppedgreenchilliand
coriander.
Pourinremainingcreamandmixtogether.Letitrestfor23hours.
Pourthemarinatedchickenpiecesonskewerandhalfcookintandoor.Takeitout
andhangitfor10minutes.
Basteitwithrefinedoilandcookingbuttermixtureandputbackintandoortillitgets
lightgoldencolor.
Servehotwithlemonslice,garnishwithcorianderleavesaccompaniedbymint
chutney.
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Page148
Item:ChickenChilli,Serving:1portion
INGREDIENTS
QUANTITY
Chicken(with/withoutbone)
150Gm.
Onion
50Gm.
Capsicum
50Gm.
Tomato
80Gm.
Pepper
1Dash
Salt
Totaste
SoyaSauce
1Tbsp.
Vinegar
0.25Tsp.
TomatoSauce
1Tsp.
GreenChilliSauce
1/2Tbsp.
GreenChillies
2Pcs
Garlic
1/2Tbsp.
Cornflour
1/2Tbsp.
Flour
1/2Tbsp.
Egg
1/2No.
Oil
Tofry
PreparationMethod:
Cleanandmakepiecesofchicken.
Marinatethechickeninhalfsoyasauce,egg,salt,pepper,flour,cornflour,halfthe
garlicandhalfthegreenchillisauceforatleast30mines.Leaveitforanhourortwo
ifyouhavethetime.
Heatapanwithoilandlightlyfrythechickenpiecesuntilgoldenbrown.Setaside.
Intheremainingoil,addchoppedgarlicandchilliesandfryfor2minutes
Next,addtheonions,capsicumandtomato,fryuntilsoft(23mines).Addvinegar
andmixwell
Addfriedchickenandtheremainingingredients.(soyasauce,greenchillisauce,
tomatosauce,saltandpepper).
Stiralltheingredientsuntilwellcombinedandfryforanother34mines.
Garnishwithsomechoppedspringonionsandservehot.
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Page149
Item:AlooParatha,Serving:2portions
INGREDIENTS
QUANTITY
Flour
100gms.
Salt
1gms
Water
45ml
Oil
15gms
ForStuffing
Potato
80gms
Onion(minced)
20gms
GingerGrated
1gms
Salt
totaste
Grammasala
1gms
Corianderleveeschopped
1Sprig
Roastedcuminseeds
1gms
GreenChilliChopped(optional)1Pcs
Flour
80gms
Salt
1gms
Water
45ml
PreparationMethod:
Preparedthedoughaschapati.Boilthepotatowithskin,cool,peelandmash
Addmincedonion,ginger,greenchilliandseasoningstothemashedpotatoand
mixwell.
Makesmallroundballsflatten.Putaportionofpotatomixtureinthecentre,foldthe
doughovertocoverandreshapeintoaballandrolloutthinly.
Greasethehottawaandplacetheparathaonit.
Cookononesidefor1minute,turnoverandapplyoil.Similarlyapplyoilontheother
sideandcooktillgoldenbrownonbothsides.Servedhotwithcurdandpickle.
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149
Page150
Item:Chickenmomo,Portion:5portions
INGREDIENTS
QUANTITY
Flour
500gm
Mincedchicken
500gm
Choppedonion
250gm
Choppedgreenchilli
10gm
Choppedginger
5gm
Salt
10gm
Soyasauce
1tsp
Ajinomoto
tsp
PreparationMethod:
Mixflourandwaterandmakesoftdoughkneadingvigorously.
Setthedoughasideforaboutanhour.
Mixchoppedonion,greenchilli,gingerandmincedmeat.Addsoyasauce,saltand
ajinomotointhemixture.
Dividedoughevenlyintosmallballsweighingabout10gmseachandrolltoabout
2andinchdiameter.
Put1tspofmincedmeatintocentreofeachflourandsealit.
Boilwaterinasteamergreaseperforatedcompartmentsandplacemomoskeeping
thematleastinchapart.
Steammomosfor10minutes.Servesteaminghotaccompaniedbytomatogarlic
chutney.
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150
Page151
Item:VegetableChowmein,Portion:2portions
INGREDIENTS
QUANTITY
Greenpeas
100gms
Carrot
100gms
Capsicum
100gms
Onion
100gms
Cabbage
50gms
Tomatoes
50gms
Frenchbeans
50gms
Oil
20ml
Noodles
200gms
SlicedGingerandgarlic
10gms
PreparationMethod
Boilanddrainnoodles.
Heatpanandsautallthementionedvegetables.
Sauteenoodlesinalittlefatandaddsautedvegetables,ajinomoto,saltand
pepper
Servehotaccompaniedbyketchupandchillisauce.
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Thefuture
CongratulationsforsuccessfullycompletingtheFoodProductionAssistantCookcourse.
Nowyouarefullyequippedtostartyourcareerinfoodproductionwithcomplete
understandingofindustrydemands.Itisoneofthemostrewardingandevolving
professioninthehospitalitysector.
151
Page152
FOODPRODUCTION
(ASSISTANTCOOK)
LEARNER'SMANUAL
169/170
9/7/2015
Alsoavailableinthisseries
FoodProductionAssistantCook,TrainerGuide
FoodandBeverageServiceWaiter/Waitress,LeanerManual
FoodandBeverageServiceWaiter/Waitress,TrainerGuide
HousekeepingRoomAttendant,LearnerManual
HousekeepingRoomAttendant,TrainerGuide
OtherseriesdevelopedbytheHITTprogrammeinNepal:
MountainLeadersTrainingCourse
HomestayandSmallLodgeOperatorsTrainingCourse
ServiceExcellenceandFoodHygiene
152
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9/7/2015

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