Skill Development Training

Hunar Se Rozgar
Trainers Package
Food Production (Cooks)
Ministry of Tourism
In Collaboration with

The National Council for Hotel Management

A-34 Sector -62, Institutional Area, NOIDA 201309 (UP)

Training Module for Hospitality Training Programme in

Food Production
Duration 8 weeks
Rational:
Eligibility

8th Pass

Age

18 years to 28 years

Total Duration

8 weeks

Total contact hours

280 hours + 112 hours to log in

Catering units*

Classes per weeks

35 hours

Theory classes

1 hour per day

Demo/
Preparation
Practical classes

:
:

2 hours per day

4 hours per day

KNOWLEDGE
Understanding the Industry
-

Hotels

Various types of catering establishments

Different types of kitchens

Kitchen organisation

Your place in kitchen

Personal Hygiene for Food handlers

- Your appearance & uniform
How to wash hands correctly
- How to develop a daily personal hygiene routine
- How to handle equipment and utensils
Basic Hygiene
- Ten main reasons for food poisoning
- To protect food from contamination
General rules for food handlers
- Prevailing food standards in India , food adulteration as a public
health hazard
Cleaning the Kitchen and equipment and preparing for work
- Identification of kitchen equipments
- Various food pans & cooking equipments
Cleaning Floors/ Work surface/ ventilators / Refrigerators and Deep
Freezers
- Cleaning Dish Room
Pot / Container wash up
- Still Room
- Kitchen Rules
Skill
- Describe the correct methods of cleaning the kitchen equipments
Explain how to clean the kitchen correctly
Describe how the working area is prepared for work

Knife Skills
- Peeling and paring with Knives
- Vegetable cuts 85 Fruit cuts
- Use of Chopping boards / Cutting pads
- Care of Knives
Explain and observe safety rules concerning knife
- Describe the use of various types of knifes
- Name & explain various types of vegetables & fruit cuts
Washing and Blanching Food
Soaking food items
washing
Disinfecting
Blanching
Rinsing

Vegetables and Spices

- identification of vegetables
- standard quality of vegetables
spices and herbs used in Indian cuisine

Garbage Disposal
- Different methods
- Advantages & Disadvantages
Handling Complaints
- Facts on complaints
- Why do customers complain
- Customers expectations in lodging a complaint
- Complaints are sales opportunities

Basic First-Aid

- Demonstration of first aid techniques preferably by St. John

Ambulance
- First of wounds, scars & minor injuries
Egg
Breakfast Egg Preparation:
- Egg fry (single / double)
- Boiled egg
- Omelette stuffed scrambled egg / Bhurji

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

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

Salads and Sandwiches

- Preparation of simple salads and sandwiches

Preparation of
- Chutney, Raita & Indian Marinades

Preparation of
- Rice and Pulses (Atleast four items each)

Vegetable Cookery
- Different vegetables preparations Effect of heat on
different vegetables

Basic preparation of
- Meat, chicken and fish for Indian kitchen (cuts, joints, portion)
Poultry - Mutton - Fish Curry
- Basis preparation as per regional specialities

Flour
- Kneading of flour, preparation of :
Indian Bread
- Roti
- Poories
Naan,
Phulka
Paranthas
Kulchas etc

Indian sweets
Beverages
Preparation of tea,coffee,lassi etc
IMPOPRTANT: Each popular regional item must be practiced repeatedly to ensure
proficiency.

KNOWLEDGE UNIT 1

UNDERSTANDING THE INDUSTRY

OBJECTIVES:

After completing this unit, you should be able to:

explain what is a hotel

describe various types of catering establishments
explain different types of kitchens
explain kitchen organisation
know your place in kitchen

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

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

Large sized hotel- more than 300 rooms

Medium sized hotel- between 100 to 300 rooms

Small sized hotels- less than 100 rooms

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

1.

FIVE STAR DELUXE or SEVEN STAR

2. FIVE STAR
3. FOUR STAR
4. THREE STAR
5. TWO STAR
6. ONE STAR
NOTE: These classifications of the star category of hotels is done by a committee
named as HRACC (Hotels and Restaurants Approval and Classification Committee)

VARIOUS TYPES OF CATERING ESTABLISHMENTS

Various catering establishments are categorized by the nature of the demands they
meet. The following are some of the catering establishments.
Restaurant
A restaurant is an establishment that serves the customers with prepared food and
beverages to order, to be consumed on the premises. The term covers a multiplicity of
venues and a diversity of styles of cuisine. Restaurants are sometimes also a feature of
a larger complex, typically a hotel, where the dining amenities are provided for the
convenience of the residents and for the hotel to maximize their potential revenue. Such
restaurants are often open to non-residents also.
Transport Catering
The provision of food and beverages to passengers, before, during and after a journey
on trains, aircraft and ships and in buses or private vehicles is termed as transport
catering. These services may also be utilized by the general public, who are in the
vicinity of a transport catering unit. The major forms of modern day transport catering
are airline-catering, railways catering, ship catering and surface catering in coaches or
buses which operate on long distance routes.
Airline Catering
Catering to airline passengers on board the air craft, as well as at restaurants situated
at airport terminals is termed as airline catering. Modern airports have a variety of food

and beverage outlets to cater to the increasing number of air passengers. Catering to
passengers en route is normally contracted out to a flight catering unit of a reputed hotel
or to a catering contractor or to the catering unit operated by the airline itself as an
independent entity.
Railway Catering
Catering to railway passengers both during the journey as well as during halts at
different railway stations is called railway catering. Travelling by train for long distances
can be very tiring; hence a constant supply of a variety of refreshment choices helps to
make the journey less tedious. On-board meal services are also provided on long
distance trains.
Ship Catering
Ship catering is catering to cargo crew and passenger ship passengers. Ships have
kitchens and restaurants on board. The quality of service and facilities offered depends
on the class of the ship and the price the passengers are willing to pay. There are
cruises to suit every pocket. They range from room service and cocktail bars to
specialty dining restaurants.
Surface Catering
catering to passengers traveling by surface transport such as buses and private
vehicles is called surface catering. These eating establishments are normally located
around a bus terminus or on highways. They may be either government run restaurants,
or privately owned establishments. Of late there has been a growing popularity of
Punjabi style eateries called dhabas on the highways.
Outdoor Catering
This catering includes the provision of food and drink away from home base and
suppliers. The venue is left to the peoples choice. Hotels, restaurants and catering
contractors meet this growing demand. The type of food and set up depends entirely on
the price agreed upon. Outdoor catering includes catering for functions such as
marriages, parties and conventions.
Retail Store catering
some retail stores, apart from carrying on their primary activity of retailing their own
wares, provide catering as an additional facility. This type of catering evolved when
large departmental stores wished to provide food and beverages to their customers as a

part of their retailing concept. It is inconvenient and time consuming for

customers to take a break from shopping, to have some refreshments at a different
location. Thus arouse the need for some sort of a dining facility in the retail store itself.
This style of catering is becoming more popular and varied nowadays.
Club Catering
Club catering refers to the provision of food and beverages to a restricted member
clientele. Some examples of clubs for people with similar interests are turf clubs, golf
clubs, cricket clubs etc. The service and food in these clubs tend to be of a fairly good
standard and are economically priced. Night clubs are usually situated in large cities
that have an affluent urban population. They offer entertainment with good food and
expensive drinks.
Welfare Catering
The provision of food and beverages to people to fulfill a social obligation, determined
by a recognized authority, is known as welfare catering. This grew out of the welfare
state concept, prevalent in western countries. It includes catering in hospitals, schools,
colleges, the armed forces and prisons.
Industrial Catering
The provision of food and beverages to people at work, in industries and factories at
highly subsidized rates is called industrial catering. It is based on the assumption that
better fed employees at concessional rates are happy and more productive. Catering for
a large workforce may be undertaken by the management itself, or may be contracted
out to professional caterers. Depending on the choice of the menu suggested by the
management, catering contractors undertake to feed the workforce for a fixed period of
time at a predetermined price.
Leisure-Linked Catering
This type of catering refers to the provision of food and beverages to people engaged in
rest and recreation activities. This includes sale of food and beverages through
different stalls and kiosks at exhibitions, theme parks, galleries and theatres. The
increase in the availability of leisure time and a large disposable income for leisure
activities has made it a very profitable form of catering.

KITCHEN ORGANISATION

ORGANIZATION STURCTURE OF THE KITCHEN

Modern kitchen organizations aim at orienting staff is all the areas of
the kitchen, so that a multi-skilled workforce is created. A business
organization is defined as an arrangement of people is jobs to
accomplish the goals of the operation. The organizational structure of
the kitchen reflects the needs of the operation, the job function, and
the various goals.
The jobs sand duties of staff members also vary from the kitchen
to kitchen, and so do the titles attached to the jobs. But certain
positions and titles do occur throughout the industry, here are some of
the most common positions with a general definition for each and a
place in the typical kitchen hierarchy.

Chef de cuisines [executive chefs]

This position carries overall responsibility for all aspects of production,
for the quality of the products served for hiring and managing the
kitchen staff, for controlling costs and meeting budgets, and for
coordinating with departments not directly involved in food
production.
Duties also include making new menus, purchasing, costing, and
scheduling of employees. They are also responsible for kitchen plant
and machinery.

Sous chefs (under the chefs)

They are the principal assistants to the head chefs and aid the
chefs in general administration and in particular, supervising
food production, and overseeing its service. They are the acting
head chefs in the absence of the head chefs.

Chef Gardemangers (pastry chef)

They are responsible for all cold food presentations, which might
include hors d oeuvres, salads, sandwiches, pates, etc.

Pastry chefs
They enjoy a different status and the work of their department is
generally separated from the main kitchen and is self-contained in the
matter of cold storage, machinery, and equipment. Th4ey are
responsible for all hot and cold desserts. These may include cakes,
pastry, ice creams, creams, etc.

Butcher chefs
They are in charge of the butcher shop which prepares meats, fish, and
poultry as desired by the user departments of the kitchen.

Banquet chefs
They are responsible for all food to be prepared for banquet functions
and also for the buffet in coffee shop.

Chef de parties (section chefs)

All chef de parties are supervisors in charge of a clearly defined at
activities within the kitchen. They are the station heads and must be
skilled to cook every dish made by their stations. They should also have
a certain degree of administrative skills. They should be able to plan
and carry out production schedules or the section.

Demi chef de parties

They are also in a supervisory capacity. They take charge in the absence
of the chef de parties. They assist the chef de parties.

Commis
There are both commis is and commis IIs; the is being seniors. They are
the assistants to the chef de partie . However, in most hotels now, the
commis I and II have been classified as commis only.

Apprentices
These are the trainees who help out in day-to-day operations.
These positions defined here are in a classical sense. In the real world,
they are combined, altered, and adapted to fit the specific goals of the
individual operation.

Organizational Chart of a medium-size hotel

Executive chef

Sous chef

Cdp

Cdp

Cdp

Cdp

Western Kitchen

Pastry

Indian Kitchen

Main Kitchen

Commis

Commis

Commis

Commis

Apprentice

Apprentice

Apprentice

Apprentice

Your place in kitchen = Apprentice/Trainee

KNOWLEDGE UNIT 2
PERSONAL HYGIENE FOR FOOD HANDLERS

OBJECTIVES:

After completing this unit, you should be able to:

o Identify the purpose and importance Of personal hygiene in
the work place
o Explain the standards of hygiene required by personnel, and
the benefits as a way of life as soon as you embark on your
career in the tourism industry

ACITIVITIES/INFORMATION
The standards of good personal hygiene covered during the session apply to all personnel within
the industry.
Remember that the appearance of staff reflects the standards of the establishment in the eyes of
the public, and that prior to starting duty your last look in the mirror will be the customers first
look.

Most people carry some kind of harmful bacteria their body and staff have a responsibility to
respect themselves and others by observing the highest standards of personal cleanliness.
Cleanliness itself starts with people and good personal hygiene habits will eliminate a major
cause of potential contamination.

HOW TO WASH HANDS CORRECTLY:

Always wash your hands in the special wash-hand basins provided. Never in other sinks,
I.e. in washing-up water, or in sinks used to prepare food.
Use hot water and disinfectant soap, and wrists and forearms.
Rub hands together thoroughly, then rinse under clean running water.
Dry hands thoroughly, using a clean paper towel, or hot air dryer.
Avoid touching anything that will contaminate your hands before returning to work
(E.g. cleaning cloths, dirty dishes, and cigarettes).
Wash your hands frequently, to prevent the transfer of bacteria from your hands to the work
area.

Hands should be washed:

-

Immediately after using the toilet. After sneezing or blowing your nose. After handing dirty equipment
After using cleaning materials.
-

before coming on duty.

after your break.
after smoking.
after handling raw food.

HOW TO DEVELOP A PERSONAL HYGIENE ROUTINE:

Develop a daily routine of essential personal hygiene habits:

Bathe/shower every day: change socks and underclothing every day.
Brush teeth at least twice a day, preferably after every meal.
Wash hair frequently, preferably daily. Keep hair and beards neatly trimmed and covered
(i.e. wear a hairnet/ hat when handling food).

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

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

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

Tell your supervisor if you are suffering from a cold, sore throat, boils, skin rash, diarrhea, upset
stomach, or a septic cut. Your supervisor will decide whether you should be on duty or not.

When you are working, pay special attention to the personal habits of which you may be
unaware, but can easily spread bacteria, i.e.:

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

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

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

Do not smoke in the work or public areas.

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

Do not lean or sit on work surfaces.

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

Only frequent hand- washing will keep your hands clean!

PERSONAL HYGIENE DOS:

HOW TO HANDLE EQUIPMENT AND UTENSLS:
When handling crockery, glassware, utensils or equipment, remember to pick them up so that
your hand does not touch the food contact surface, i.e. the part on the food will be placed, or
which a customer would touch. This will help avoid cross-contamination between you and the
equipment you are handling.
Handle plates by outer rim or underside; cups by the handle; glasses by the stem or base, and
cutlery by the handle.
Remove and destroy cracked and broken crockery/ glassware or kitchen utensils.
Use forks or tongs to pick up food if practical, - not your hands.
Avoid handling food
Unnecessarily.
Use a special spoon for tasting
- Not your figures.
Make sure that all crockery, Glassware, equipment and, Utensils are washed thoroughly, and are
stored on clean surfaces.
Keep your work table/ area, Clean. Clean it well at the end, of the day, keep all utensils clean
and put away neatly after use.
A SEVEN POINT GENERAL PERSONAL HYGIENE CODE FOR STAFF.
1.

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

2.

Tell your supervisor at

3.

Cover cuts, sores with waterproof dressings.

4.

Always wear appropriate, clean clothing and be clean.

5.

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

once of any skin, nose, throat or stomach trouble.

6.

Keep to a daily routine of personal cleanliness.

7.

Never spit, cough or sneeze openly uses a handkerchief.

KNOWLEDGE UNIT 3
BASIC HYGIENE

OBJECTIVES:

After completing this unit, you should be able to:

State what basic food hygiene is and what it hopes to achieve
Identify the safe methods of storing, handing and serving food and
beverage products
Explain the standards of basic hygiene required by food handless.
and the need to adopt good hygiene practices in all food handling
activities

ACTIVIES/INFORMATION
The standards of basic food hygiene covered during the session will apply to all personnel within
the industry
Remember that maintaining good hygiene practice in all work activities in all activities will be
reflected in the overall hygiene standards of the establishment.
Everybody within the food business is responsible for upholding basic hygiene standards. In
particular staffs are responsible for:
(a) keeping food free from contamination during it is storage, preparation ,cooking and
service and
(b) Maintaining premises and equipment in a clean condition.

Poor hygiene is costly, for the business, the staff and the customer.
Nobody wishes to eat in or visit a premise that they know to be of a poor hygiene standard.
instances of food poisoning cases are increasing, as more people eat out, and more places cater
for greater numbers.
Customers unfortunate enough to suffer a dose of food poisoning may experience severe
stomach upset, nausea and in extreme cases they may die. Should poor hygiene standards remain
or worsen business will suffer, and if allowed to continue jobs may be at risk.
On the other side. Premises where a high standard of hygiene exits are far better places in which
to work, the environment is cleaner and brighter and a more enjoyable place for the customers
and the staff. It is also easier to maintain, and more satisfied customers lead to increased
business, profits and secure jobs.

Bacteria (germs) are too small to be seen with the naked eye, and are everywhere around us, in
man, soil, air, water, animals, dust, vegetables.)
Bacteria are harmful and in large numbers can causes food poising.
THE TEN MAIN REASONS FOR FOOD POISONING
One: Food prepared too far in advanced and
stored at room temperature, i.e. not
under refrigeration.
Two: Cooling food too slowly prior to
refrigeration.
Three: Not reheating food to high enough
temperatures to destroy food
poisoning bacteria.
Four: The use of looked foods contaminated
with food poisoning bacteria.
Five: Undercooking.
Six:

Not thawing frozen poultry for

Sufficient time.

Seven: Cross-contamination from raw to

Cooked food.
Eight: Storing hot food at too low a
temperature.
Nine: Contamination from infected food
handless.
Ten: Re-use and reheating of leftover food
Items.
Remember: bacteria need:
WARMTH: FOOD AND MOISTURE: TIME.
Remember: Keep high-risk foods out of the DANGER ZONE

WHAT ARE THE HIGH RISK FOODS

All cooked meat and poultry: cooked meat products and gravies / sauces.
Milk, cream, custards, dairy produce: cooked rice.
Cooked eggs, egg products, I .e mayonnaise: shellfish and other seafood.

WHAT CAUSES FOOD POISONING?

Bacteria: Viruses: Chemicals: Metals: Poisonous plants.
HOW DOES FOOD BECOME CONTAMINATED?
The people commonly harbor germs, and directly contaminate food with their hands, sneezing,
coughing or though sewage contaminating water.
Raw food is particularly dangerous, red meat and poultry are heavily infected, milk, eggs and
shellfish also. Liquid from defrosted poultry must not be allowed to contaminate wiping cloths,
high-risk food or equipment.
Soil on raw vegetables must also be removed.
Insects and dust carry bacteria into food areas and on to food and food surfaces.
Dead files can fall into food, and cockroaches carry bacteria.
Rodents and animals carry bacteria around can contaminate food and food surfaces.
Refuse and waste attracts files and must not be allowed to contaminate food or food surfaces.

Sometimes, harmful bacteria pass directly from the source to high-risk food. You must be aware
of the risk of transferring harmful bacteria by hands. Cloths, foods surfaces and contact
surfaces.
TO PRODUCTS FOOD FROM CONTAMINATION do:
Keep food covered whenever possible.
Only handle food using tongs, plants and trays.
Separate raw from high risk foods at all times.
Separate equipment for use with raw and high
Risk food at all times.
Prevent insects, animals and birds entering food
Room or touching food.
Store food in tightly lidded rodent proof containers.
Maintain the highest standards of personal hygiene
at all times.
Wear suitable protective clothing provided for food handlers.
Remove unfit or waste food promptly and keep apart from high-risk food.

Keep food and equipment off the floor.

Ensure that liquid thawed frozen meat / poultry does not come into contact with high-risk food or
food surfaces.
Use the correct cleaning and disinfection procedures.
Use suitable, appropriate and clean equipment.
Use clean wiping cloths.
Avoid handling parts of crockery or cutlery that come into contact with food.
Never use wash-hand basins for washing food or food equipment.
All food will contain some bacteria, though it is important that apart from preventing further
contamination from harmful food poisoning bacteria, actions is taken to prevent bacteria in food
from multiplying.

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

Keep foods in the refrigerator or in a heated oven/brain Marie, or not at all.
During preparation keep high risk foods out of the danger-zone.
Keep dries food free from moisture.
No food must be at temperatures which would result in risk to health.
GENERAL RULES FOR FOOD HANDLERS
All equipment, fixtures and fitting must be clean before preparation begins.
Raw food must always be kept separate from high-risk food at all stages of food preparation.
Frozen meat must be completely thawed before cooking.
Thawing must be cooked thoroughly.
All reheated foods must be thoroughly reheated and consumed immediately.
Cooked food must be protected from contamination at all times.
Food must not be rotated from the refrigerator until required for service.

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

Drying cloths must be kept clean.
Spillages must not be allowed to enter food rooms.
Animals must not be allowed to enter food rooms.
Infestations of insects or rodents must be reported immediately.

Food standards in India

To meet a countrys sanitary and phytosanitary requirements, food must comply
with the local laws and regulations to gain market access. These laws ensure the safety
and suitability of food for consumers, in some countries; also govern food quality and
composition standards.
The Indian Parliament has recently passed the Food Safety and Standards Act,
2006that overrides all other food related laws. It will specifically repeal eight laws:

The Prevention of Food Adulteration Act, 1954

The Fruit Products Order, 1955

The Meat Food Products Order, 1973

The Vegetable Oil Products (Control) Order, 1947

The Edible Oils Packaging (Regulation) Order, 1998

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

The Milk and Milk Products Order, 1992

Essential Commodities Act, 1955 relating to food

Prevention of Food Adulteration Act

A basic statute (Prevention of Food Adulteration Act (PFA) of 1954 and the
PFA Rules of 1955, as amended) protects India against impure, unsafe, and fraudulently
labeled foods. The PFA standards and regulations apply equally to domestic and
imported products and cover various aspects of food processing and distribution. These
include food color, preservatives, pesticide residues, packaging and labeling, and
regulation of sales. Further details are available from the Ministry of Health and Family
Welfare. All imported products must adhere to the rules specified in the Act and its
regulations, including those covering labeling and marketing requirements. The PFA

focuses primarily on the establishment of regulatory standards for primary food products,
which constitute the bulk of the Indian diet.

KNOWLEDGE UNIT 4
CLEARING THE KITCHEN AND EQUIPMENT
AND PREPARING FOR WORK

OBJECTIVES:

After completing this unit, you should be able to:

Describe the correct method / s of cleaning the various

kitchen equipment.
Explain how to clean the kitchen area correctly
Describe how the working area is prepared for work

YOURS WORKING AREA

All kitchen areas will vary in shape, size and location. You will be responsible for keeping the
Work area clean. You need to be familiar with your own working area/ kitchen. You also need
to understand that all the kitchen and kitchen equipment needs to be kept clean at all Times.

EPUIPMENTS

DISCRIIPTION

Brat pan
A brat pan is widely used in volume
Other names: braising pan, cooking operations, it is usually available
tilting pan
in different sizes are measured in terms of
its capacity to hold the liquid. The small
table-top models can be as small as 60
liters and the larger sizes could be of
1,000litres. It is usually operated on
electricity; it can be tilted to empty the
contents. It is widely used for preparing
gravies and sauces and even for braising
and stewing.

Gas burner
Other name: gas range,
cooking stove

Oven
Other names: batch oven,
rotator oven

Convections oven
Other name: combi oven

Also helps in commercial establishments.

The size of the burners and the ranges
would depend on the type of operations
involved. For bulk cooking one could
have low-height stock pot ranges with
burners placed at a distance to
accommodate large pots. The low height
also helps in lifting and removing heavy
pots from the range, the burners for
volume cooking are also large and the
size of the burners is usually mentioned in
inches.
Ovens are traditionally used for baking
purposes. They come in vari0us shapes
and sizes. The type of oven to use largely
depends in the kind of operations
involved. In large operation, where baked
products are required to be made in bulk,
large rotary ovens are a good choice.
There are also; large ovens with
automatic feeding belts, in these all the
products are loaded and removed from the
oven with the help of an automatic feeder.
Such an oven is known as a batch oven as
big batches of products are baked in them.
Convection ovens come in various sizes
and work in the principle of circulation of
hot air. Some models are also available
with roll-in cooking as well as in
reheating of food, they are also called

photograph

Walk-in
Other name: cold storage
room

Freezer
Other name: deep freezer

Deep fat fryer

Other name: deep frying
unit

High-pressure steamer

Potato peeler

combi ovens as they have the facility of

using moist as well as dry heat.
Walk-ins are refrigerated compact areas
where one could walk inside, and hence
the name walk-in. they can be custommade to any size suited for an operation.
One could have walk-in refrigerators or
freezers depending on the requirement.
Certain companies are now specializing in
modular shelving so that the storage of
food can be as per food safety norms and
the hazard analysis and critical control
points[HACCP]
Freezers are available in various size and
are very important for any bulk-cooking
involves planning and advance mise en
place, one needs sample refrigerated
space to store the same until it is ready for
cooking. These are available in
requirement. You could have the roll-in
trolley style or the once which have
shelving.
Deep fat fryers are safer in bulk cooking
for deep-frying as they are available from
small table-top models to large ones that
can hold up to 30 liters of oil. It is always
safe to use deep fat fryers rather than
open pots and kadhai while frying large
quantities.
High-pressure steamers are efficient as
they require less cooking time and also
maintain the nutrition of the food
commodities. They are available in
various sizes and one could chose from
them depending on the type of operation
involved.
This is one equipment that is a boon to
every chef. This equipment rubs the
potatoes against a coarse inner lining of
its cylinder, with a continuous jet of water
that washes away all the residual peels
and dirt. About8-10 kg of potatoes can be

Masala grinder

Dough mixer
Other name: planetary

Salamander

Barbeque trolley

peeled in less than a minute by using this

equipment.
The masala grinder can be of two types:
dry and wet. The one shown in the
photograph could be used for any type. It
has stone rollers inside which crush the
masala into a very fine powder. It comes
in very handy for grinding masalas and
pastes when cooking in bulk.
Dough mixers are available in various
sizes and one could choose depending on
the size of operation involved. Some
dough mixer can easily kneed up to 100kg
of flour and even more.
This equipment is mainly use for
gratinating.It has a heating element on the
top surface and the food is kept under it.
The radiated from the hot element helps
in grilling,broiling, or gratinating the food
comodities.
This is a complete unit comprising a grill,
a gas burner, and a small area which is
used as a workstation. It is mostly used
outdoors for banquet function. Since it is
mobile, It is very useful for outdoor
events.

WASH-UP

Daily

Dish Washing Machine

Switch off. Scrub the inside with a stiff brush. Clear food particles from inte
trays. Wash with hot water in the usual way.
Check the water valves to see they are functioning properly.
Check water pump for possible leaks. Inspect curtain, conveyorrs, all working parts.
Report any damage. Wipe exterior.

Preparation Tables

Wash with soap and water.

Waste Trap

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

Waste Bin

Check that it is emptied after each meal period.

Floor

Brush floor with dry stiff broom. Mop with hot water and
Detergent solution. Clean all corners, behind doors. Under
Table supports and under machine.

Dish/Equipment Racks

Scrub with stiff hand brush: rinse in hot water.

Weekly

Walls
CLEANING FLOORS
The floor of the kitchen/food preparation and working areas should be cleaned at least twice a
day. Particular attention should be given to the floors prior to the close of the kitchen at night, so
that work can begin promptly the next day. Remember to frequently rinse and wash the mop,
change the water frequently.
The manner of cleaning depends on the type of floor but all floors should be swept at least three
times a day and scrubbed and mopped a minimum of twice (using hot water and detergent).
When sweeping the floor, as a rule dust will rise off the floor. Ensure all food items are covered,
before scrubbing the floor all furniture that can be moved should be moved.
CLEANING WORK SURFACES
All work surfaces should be scrubbed with hot water and detergent but remember table legs and
shelving also get dirty. Do not forget to clean these.
CLEANING VENTILATORS
All ventilators and grease filters must be cleaned regularly. Daily cleaning is very important and
inside cleaning of ventilators should be carried out each week.
CLEANING OF REFRIGERATORS AND DEEP FREEZERS
All refrigerators should be cleaned out on a weekly basis with hot soda water (all food items to
be removed) this includes the outside of the refrigerator.
REFRIGERATOR
Remove all food. Switch off current morning and allow deforesting. Scrub out with detergent
solution. Rinse with clean hot water. Mop dry. Restart motor and replace food.

REMEMBER
Neglect in the care and cleaning of the premises and equipment can lead to a risk of food
infection. Kitchen hygiene is of great importance. We all benefit from a clean kitchen.

Employees: it makes you proud of your job and shows the right professional attitude.
The customer: no one wants to eat food prepared in a dirty kitchen and they wont get
sick!
The owners, because custom should increase when the public know the kitchen is clean,
and they wont get sued!

CLEANING DISH ROOM

Daily
Stacking Shelves

Wash shelves. Dry thoroughly

Table

Wash and dry thoroughly.

Weekly
Scrub shelves and tables with hot water and
detergent solution.

Walls

As previously given.
CLEANING PASTRY ROOM

Pastry Oven

Switch off. Brush out oven with a stiff brush. Wipe the
exterior with a damp cloth. Dry well.

Mixing Machine

Switch off. Wash all external parts with detergent

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

Scales

Brush off all flour and food particles from the scales.
Wipe with a damp cloth. Dry thoroughly. Wash in
Detergent solution. Dry well.

Cooling Racks

Brush racks with a dry stiff brush.

Flour Bin

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

place.
Store Cupboard
Tidy store cupboard, see that all foodstuffs are in proper
containers and that there are no split bags, etc.
Work Tables

Scrub tables with proper solution and dry well.

Sinks

Scrub with scouring powder. Clean and deposit a from waste Trap
and remove any dirty or grease from around taps. Clean draining boards
with detergent solution. Mop dry.

Floor

Brush floor with dry stiff broom. Mop with hot detergent
solution, cleaning all corners, etc.

Utensils

See that all clean utensils are in place.

Weekly

Pastry Oven

Mixing Machine

Switch off. Clean all baked food deposits from the interior
of oven with a metal scraper. Check on gas taps and see
That gas jets are clean.
Switch off. Remove top; check that there is sufficient grease in
Working parts. Clean with soapy water, rinse, wipe dry.

Walls

As previously given

Refrigerator

As stated previously

Walls

As stated previously

Daily

POT/CONTINER WASH-UP
Daily
Rack

Wash racks down with hot detergent solution.

Sink (Galvanized)

Clean sink and remove all food particles from bottom.

Racks

Scrub, rinse and dry.

Walls

As previously given.

Weekly

STILL-ROOM
Daily
Beverage Machine

Switch off. Empty coffee and milk containers. Swill out with
hot water and scrub with brush. Clean taps and interior of taps
with brush provided. Wash exterior with soapy sponge. Dry
and polish.

NOTE

If not in constant use, leave coffee and milk containers halffilled with clean water.

Stacking Racks

Wipe all bars with wet, clean cloth. Dry,

Storage Racks

As previously given.

Tables

As previously given.

Bread Slicer

Switch off. Brush crumbs away from machine. Wipe exterior

with damp cloth. Dry off.

Toasters

Remove power plug from wall socket. Turn toasters upside

down and tap gently to remove crumbs and toast deposits. Wipe
exterior with soapy sponge. Dry thoroughly.

STARTING WORK
Starting the work shift properly is a very important factor in the smooth daily operation
of the kitchen.
At all times, keep in mind the two main factors.

Safety
Security

So when turning on main services, a quick check that all is in order. No accidents during
the night. Perhaps water leaking or electric items faulty. Be vigilant at all times.
When you start the work shift, you need to:

Unlock doors, cupboards

Switch on electricity

Turn on gas/water

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

Switch on power-driven machines and equipment if needed

Fill the Bain-Marie and switch on

Stock the kitchen

Arrange tools, utensils and equipment

Requisition and arrange raw materials

Confer on the days work plan

Always be on time to start work

KITCHEN FULES

1.

BE IN UNIFORM AND READY TO START WORK ON TIME

2.

WASH HANDS BEFORE COMMNECINE WORK.

3.

WORK QUICKLY BUT MAINTIAN CONTROL REMEMBERS SAFETY

COMES FIRST.

4.

KEEP THE WORK AREA CLEANAND TIDY AT ALL TIMES.

5.

STAND UPRIGHT WITH GOOD POSTURE TO AVOID FATIGUE.

6.

KEEP CUPBOARDS, DRAWERS TIDY.

7.

BE SMART AND CLEAN IN YOUR APPEARANCE.

8.

DISCARD WASTE IN BIN AND REMEMEBR TO REPLACE LID.

SKILL UNIT 5

CLEANING OF KITCHEN EQUIPMENTS

OBJECTIVE:

After completing this unit, you should be able to:

Describe the correct method of cleaning kitchen

equipments.
Explain how to clean kitchen properly.
Describe how the working area is prepared.

Kitchen equipment should be so designed that it can be:

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

HERE ARE SOME POINTS TO BE CONSIDERED WHILE WASHING

EQUIPMENTS:
NORMAL CLEANING OF MATERIALS:
1. METALS: as a rule all metal equipments should be cleaned immediately after

use.
2. PORTABLE ITEMS: remove food particles and grease. Wash by immersion in
hot detergent water. Thoroughly clean with a hard bristle brush or soak until this
is possible. Rinse in water at 77oc, by immersing in the water in wire racks.
3. ABRASIVES: should only be used in moderation as their constant scratching of
the surface makes it more difficult to wash it the next time
4. MARBLE: scrub with a bristle brush and hot water and then dry.
5. WOOD: scrub with a bristle brush and with hot detergent water and then dry.
6. PLASTIC: wash in reasonably hot water.

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

abrasive. Wash in hot water and rinse in very hot water.
8. COPPER: remove as much food as possible. Soak; wash in hot detergent water
with the aid of a brush. Clean the outside with a paste made of sand, vinegar and
flour. Wash well rinse and dry.
9. ALUMINIUM: do not wash in water containing soda as the protective film which
prevents corrosion may be damaged. Wash in hot detergent water. Clean with
steel wool or abrasive.
10. TAMMY CLOTHS, MUSLINS AND PIPING BAGS: after use they should be
emptied, food particles scraped out, scrubbed carefully and boiled. they should
be then rinsed and allowed to dry. Certain piping bags made of plastic should be
washed in very hot water and dried. Nylon piping bags should not be boiled.
11. SAWS, CHOPPERS AND MANDOLINS: these items should be cleaned in ht
detergent water, dried and greased slightly.
12. STAINLESS STEEL: is very easy to clean. Soak in hot detergent water. Clean
with a brush, rinse and dry.

SKILL UNIT 6

KNIFE SKILLS
OBJECTIVE:

After completing this unit, you should be able to:

Explain and observe the safety rules concerning

knives.
Describe the use of various types of knife.
Name and describe various cuts of vegetables and
fruits

Culinary operations involve a wide variety of manual skills most of which employ the use
of chefs knives. Such tasks include chopping, slicing, dicing, boning, filleting, turning,
etc. These tasks dictate the size and design of the various tools known as chefs knives.
Knives are usually made of stainless steel. Non-stainless steel knives are still available
but can rust unless looked after properly.
PEELING/PEELERS

These are used for peeling and eyeing potatoes, certain vegetables and fruits. Some
models can be used as apple corers.
PARING KNIVES

These have a short blade and are used normally for hand held cutting, peeling and turning
of items.
FILLETING KNIVES

These are used for filleting flat and round fish, and segmenting fruit. The flexible blade
allows ease of movement, which allows the cook to remove fish fillets cleanly from the
bone without waste.
COOKS KNIFE

This type of knife is considered as a general purpose knife as they are used for a variety
of tasks, which includes slicing, chopping and dicing food items. The broad heel and
sharp pointed blade makes the use of this knife easy.

CHOPPING KNIVES (LARGE AND EXTRA HEAVY)

This type of knife looks like the Cooks knife in shape but it has a thicker blade.
CARVING KNIVES

There are two main shapes. The first is the French carving knife which looks like a long
version of a filleting knife. The second type of which there are two sorts are long thin
bladed knives. The first sort has a straight blade; the second has a serrated blade. All
three types are used for carving meat, chicken and game. The flexible blade makes it
easy of the chef to carve thinly, evenly and economically.

BONING KNIVES

These knives are used to remove bones from meat, poultry and game. The blade is firm,
with a sharp point, it is designed to be easy to use when boning as well as safe. When

using this knife it should be held like a dagger with your thumb covering the rounded end
of the handle. This along with the safety design (guard) prevents your hand running or
slipping down the blade.

PALETTE KNIVES

A straight handled and a flat flexible blade with no sharp edges. The width of the blade
may vary. They are used for shaping foods and lifting and turning foods during cooking.
SAFETY RULES
Always observe the rules of safety for the benefit of yourself and others.
Hold the knife point downward,
when carrying knives around the
kitchen.

Place knives flat on tables.

Do not let knives hang over the

edge of the table.

When using a knife keep your mind

and eye on the job.

Use the right knife for the right job.

Always keep knives sharp.

After use always clean the knife and

put it away.

Always keep the handle of the knife clean

and free from grease.

VEGETABLES CUTS
Brunoise

1 mm/ 1/16 inch cubes approximatelely

Macedoine

5 mm/ inch cubes approximately

Julienne

Very thin strips:

1 mm/ 1/16 inch thick
Jardiniere

Stick shapes:
2 * 2 * 15 mm/ 1/8 * 1/8 * inch
Paysanne

Triangle: 10 mm/ inch sides

Squares: 10 mm/ inch sides
Circles: 10 mm/ inch diameter

CARE OF KNIVES

Knives must be handles with respect, used correctly and taken care of, so that a professional
performance can be achieved. Blunt knives are likely to be the cause of accidents, since more
pressure has to be applied than when using a sharp knife. Sharp knives enable the work to be
completed more quickly and using less energy. Sharpening will normally be done using steel.
CHOPPING BOARDS / CUTTING PADS

When using knives to do any kind of food preparation always use a chopping board or
cutting pad. This prevents your knife from getting blunt.

Chopping boards used to be made out of wood. Now they are often made from a strong
plastic. These may be color coded, for different types of food tem such as red for meats,
blue for fish and green for vegetables.

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

guests.

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

SKILL UNIT 7
WASHING AND BLANCHING FOOD
OBJECTIVES:

After completing this unit, you should be able to:

describe the way to soak food items

explain washing and disinfecting food items
explain the methods of blanching

SOAKING FOOD ITMES

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

To reconstitute them (such as dried pea)

To extract excess blood content (such as liver)

The soaking of food items is done in clean cold water, when reconstituting them. The
water is absorbed so as to soften the item prior to cooking

When soaking meat/fish this is to extract excess blood. Again this is done in clean and
water so that the excess blood will not spoil the finished dish.
WASHING

Washing is done in the case of vegetables to remove any dirt and germs prior to peeling.
It must be remembered that vegetable / potatoes must be washed again after peeling in
case and dirt / germs have been transferred.
Fish must also be washed both inside and outside to remove any remaining scales, and to
wash away any blood.
The inside of chicken carcasses should also be washed out to remove blood.
It is advisable that separate sinks are used for each food risk type.

DISINFECTING

The most common use of disinfectant on food items is for Salad preparation. For
example, items such as lettuce, tomatoes, cucumbers which are not cooked. Germs and
bacteria are still present if not washed and disinfected properly. The disinfectant used
mostly for this is Milton as only a very small quantity in needed to kill all germs and
bacteria, and it leaves no after taste if the food items are washed off correctly.

BLANCHING

This is done when food items are part cooked prior to service, so that during service time
these food items need only be reheated/ finished. Items that are blanched include:
spinach-chips/French fries-lamb for stews-beef bones.

Some food items are blanched to remove any impurities prior to fully cooking the item
e.g. meat for white stew, bones for white stock.

RINSING

Rinsing is done normally after your have blanched a food item, e.g. Beef bones. These
are blanched and then the boiling water is poured off. The bones are then rinsed under
cold running water prior to being used for beef stock

VEGETABLE AND SPICES

Some common spices
Cilantro

Cinnamon

Fresh leaves

Delicate texture, Herbaceous aroma

& Flavor. Leaves resemble flat parsley.

Stick or Ground

Aromatic bark of cinnamon or cassia

tree.

Clove

Whole or ground

Pungent & Sweet flavor.

Coriander

Whole or Ground

Round, Light brown, hollow seed,

slightly sweet, musty flavor.

Cumin Seed

Whole or Ground

Small red resembling caraway but

lighter in color.

Curry Powder

Ground or Blend

A mixture of 16-20 spices incl.

turmeric, cumin, coriander, ginger,
clove, cinnamon, black pepper, red
pepper, etc.

Cardamom

Whole pod, ground

seed

Tiny brown seeds inside white or

green pod; sweet & aromatic;
expensive

Cayenne
(red pepper)

Ground

Ground form of hot red pepper, looks

like paprika, but is extremely hot

Celery seeds

Whole, Ground

Tiny brown seeds with strong celery

flavor

Chervil

Crushed leaves

Heb with mild flavor of parsley &

tarragon.

Chili powder

Ground blend

Blend of spices including cumin, chili

pepper, oregano, garlic

Chive

Fresh, Dried, Frozen

Grasslike herb with onion flavor

Allspice

Whole, Ground

Small brown berry, flavor resembles

blend of cinnamon, clove & nutmeg

Anise Seed

Whole, Ground

Small seed, licorice flavor

Basil

Crushed leaves

Aromatic leaf, member of mint family

Bay Leaf

Whole

Stiff. Dark green, oblong leaves;

pungent aroma

Caraway Seeds

Whole

Dark brown, curved seeds; familiar

rye bread seasoning

Paprika

Ground

Ground form of a dried, sweet red

pepper

Parsley

FRESH: whole sprigs,

in bunches
DRIED: in flakes.

Dark-green curly or flat leaves with

delicate, sweet flavor.

Pepper- Black &

White

Whole, Ground fine,

medium or coarse.

Small black or creamy white, hard

berry. Pungent flavor or aroma.

Poppy seed

Whole

Tiny Blue-Black seeds with faint but

distinctive flavor

Rosemary

Whole

Light green leaves resembling pine

needles.

Saffron

Whole (Thread)

Red stigma of saffron crocus.

Very expensive

Marjoram

Crushed Leaves

Gray green herb with pleasant aroma

& slightly minty flavor. Similar to
oregano but much milder

Mint

Leaves

Aromatic herb with familiar cool

flavor; two varieties: Spearmint &
peppermint.

Mustard seeds

Whole, Ground

Very pungent seed in two varieties:

white or yellow & brown- brown is
stronger.

Nutmeg

Whole, Ground

Sweet, Aromatic kernel of nutmeg

fruit.

Oregano

Leaves, Ground

Pungent herb, known as PIZZA

HERB

Some common vegetables

English Name
Ash Gourd

Indian / Hindi Name

Petha

Aubergines

Baingan

Banana (raw)

Kela

Beetroot

Chukander

Bitter Gourd

Karela

Bottle Gourd

Lauki

Brinjal

Baingan

Broad Beans

Papdi / Vaal

Cabbage

Pattagobi

Capsicum

Simla Mirch

Carrot

Gajar

Cauliflower

Phoolgobi

Chilli (green)

Harimirch

Chilli (dry red)

Sukhi Lalmirch

Cluster Beans

Gavar

Coconut

Nariyal

Colocasia leaves

Patrel / Patra

Colocasia roots

Arbi

Coriander leaves

Hara Dhania

Corn

Makai

Cucumber

Kheera / Kakdi

Curry leaves

Kadi patta

Dill

Suva bhaji / Soye

Drumstick

Shingh phali

Eggplant

Baingan

French Beans

Fansi

Fenugreek leaves

Methi patta

Garlic

Lahsun

Gherkins

Thendli

Ginger

Adrak

Gooseberry

Amla

Green Bell Pepper

Simla Mirch

Green Mustard

Sarson ka saag

Green Peas

Matar

Green Onion

Hara Pyaz

Jackfruit (raw)

Kathal

Knolkol

Gathgobi

Lady Finger

Bhindi

Lemon

Nimbu

Lettuce leaves

Salad patta

Lotus Stem

Kamal Kakdi

Maize

Bhutta

Mango (raw)

Kaccha Aam / Keri

Mint

Pudina

Mushroom

Khumb / Guchhi

Okra

Bhindi

Onion

Pyaz

Plantain (raw)

Kela

Plantain flower

Kele ka phool

Plantain pith

Kele ka guda

Potato

Aloo / Batata

Pumpkin

Kaddu

Purple Yam

Surti Kand

Radish

Mooli

Ridge Gourd

Tori / Thurai

Snake Gourd

Chichinda / Padval

Spinach

Palak

Sweet Potato

Shakarkand / Ratalu

Tomato

Tamatar

GARBAGE TREATMENT
Solid Waste
Garbage or swill is the waste matter resulting from the preparation cook and
consumption of food. Waste matter from preparation will include vegetable
and fruit peels and trimmings, rotten food stuffs, spoilt can food, etc/
cooking wastes/include peels. Skin and bones, charn prepartions and spoilt
food. Sometimes food is wasted after it is serve plate waste also accounts for
a large portion garbage.
Refuse refers to any waste material, either non food or swill. Non food waste
from the kitchen includes all cans, bottles, paperbags, polythene items,
papernapkins and straws toothpicks, etc.also contribute significantly to the
overall solid waste matter.
If waste is allowed to accumulate it is dangerous to health. This is because of
the following reasons:
(1) organic portions of solid waste ferments and gives off foul odours.
(2) Piled up waste favours the breeding of insects and rodents,
especially flies.
(3) Pathogens present in waste may be conveyed to humans through pests
and dust.
(4) It may pollute the water supply.
(5) There is a risk of air pollution in case of accidental or spontaneous
combustion of rotting refuse because of the production of gas.
(6) Hogs, cattle and dogs feed on garbage and spread it still further.
(7) Heaps of refuse lying around is an unattractive sight.

Collection
Refuse should always be collected from the place where it is produced,i.e. near prepreparation tables, meat blocks, kitchen sinks, dishwashing area, pantry table etc.

Storage of garbage
Garbage should be tilled in bins should be kept in the coolest place. care should
be taken to ensure easy cleaning and absence of pests. The garbage storage area
should be large enough for the amount of garbage that will accumulate.
The garbage bin
The garbage bin should have the following characteristics:
(1) it should be made of metal, preferably galvanized.
(2) Stoutly constructed and durable
(3) Painted or treated with bitumen to prevent rusting.
(4) Unrigged.
(5) Covered with tightly fitting lids, preferably with a clip to prevent the lid
from blowing off.
(6) Leak proof
(7) Easy to clean
(8) Pest proof

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

inches ) to 45cm (18 inches) above the ground and 23 cm (9 inches ) away from
the wall. this will prevent legged pests from reaching the bin.
The top of the platform should be slatted to avoid accumulation of moisture
around the base of the bin. The bins should not be exposed to the sun or rain.
Cleaning the Bins
After the bins are emptied they,should ideally be rinsed with warm and
scrubbed with a long handed brush using soap and disinfectant. The floors of
the disposal area should be clean and free from any spare refuse.
Kitchen waste and plate scraping should be collected in closed container or a
stronger polythene bag or disposable cartons.To check pilferage transparent
bags may be used.
After the bag is full, it should be tied up.
These can be directly emptied into or placed in the main bins at regular
intervals.This waste should never be carried through the dining areas.The
containers should always be covered and cleaned thoroughly as soon as they are
empty.

Methods of Disposal
Before selecting a method for proper disposal of wastes, it is necessary to
understand the value of the waste matter which is to disposed off and the
nuisance it is likely to cause if improperly disposed.
S.NO. Methods of
disposal

Types of
Waste

Precautions

All types of solid waste

2.

Land
filling(dumping
and controlled
dumping)
Burial

Select low lying site at least 45m away

from habitation, start filling at one end
garbage should be properly compacted
and covered with earth
Dig deep trenches,cover garbage with
soil,deposit garbage daily.

3.

Incineration

Dry garbage,dry leaves soiled cotton,

dirty rags,outdated pesticides

Burn away from building

4.

Composting

Garbage, toilet waste or sludge,dry

plant matter.

5.

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

cartoons,cans

6.

Mechanically
disposing
(pulpers,compacters)
Vermiculture

7.

Biogas

Toilet waste, agriculture waste,dung

8.

Recycling

9.

Sewers and
drainpipes

Paper,cardboard
cartoons,plastic,polythene,glass,metal,
waste food
Wastewater,sewage.crushed soft food
waste

10.

Soakpits

11.

Exhaust fans and

ventilator hoods

Area should be located away from

habitation; use composite manure in
fields.
Food residue which remains in the pulper
should be disposed off with garbage;store
dry and wet wastes separately
Crush or shred food waste and spread it
in layers
Amount of water used should be
controlled
Store each type separately;do not mix
with wet garbage;process waste food
adequately to kill pathogens
Drains should not get blocked; drains
should have a grease trap;sewers should
have no leakage
The container which receives the
wastewater should be cleaned fortnightly
Exhaust fumes discharge into the air
should not cause a nuisance;filter on
hoods should be cleaned regularly

1.

Dry garbage, wet garbage,dead pests

Food waste,sewage

Wastewater from kitchen,bathroom

and wash up area
Strong fumes,smoke,food odour and
grease

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

Land filling Dumping: Refuse is dumped in low lying land or in land
depressions like pits and hollows for reclaiming low lying land.This is the
easiest method of disposing dry refuse.Bacterial action reduces the volume of
the refuse and gradually converts it to humus. This method however, has the
following disadvantages:
1. Loose refuse may be dispersed by wind
2. garbage is exposed to files and rodents

3. it is unsightly in appearance and produces an unpleasant

4. surface water as well as ground water may get polluted
Controlled dumping: if dumping is done during the season and under
proper supervision,it is called controlled dumping. It is used to fill land
depressions, disused quarries and empty pits. The land selected should
be outside town limits, at least 45 m (150 feet) away from the nearest
habitation. The work of filling up should start at one end of depression.
Refuse is dumped,adequately compacted and covered with earth at the
error of the day or after a maximum period of 72 hours.The refuse is
deposited uniform layer up to 1.8 m (6 feet) in eight. Each layer is
sealed with mud cover of at least 23 cm (9 inches) m thickness.
Dumping is done till the level reaches 60 cm (2feet) above ground level
to allow for subsequent settlement. This made soil should be used for
cultivation for 10 years another only then used as residential land.
Burial: A trench is prepared to collect the garbage.At the end of the day
the refuse is covered with 20 to 30 cm of earth. Alternate layers of
refuse no earth are formed. When the trench is filled up till it is only 40
cm deep, it is filled with each and sealed. A new trench is then dug.

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

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

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

converting it into harmless waste. It is burned in especially constructed
incinerator. The incinerator should be maintained in perfect working
condition.
Disadvantages
1. If refuse does not burn properly, too much offensive smoke is
produced which in turn, pollutes the air.
2. Organic nitrogen, which could have been returned to the soil is
converted into inorganic nitrogen and is returned to the atmosphere.
3. This method cannot be used during the rainy season or if the refuse
is wet.

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

costly compared to other methods and the fuel and fertilizer value of
the waste is lost.

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

action of the worm tills the soil ten times deeper then the traditional
plough.
The worm feeds on garbage and excretes it as manure, known as
vermicastings, which is a highly enriched kind of bio fertilizer and
contains hundreds of tiny earthworm cocoons to continue the process. It
restores fertility to degraded soils and wastelands.
Biogas Generation: Human excreta, animal droppings and plant and
agricultural wastes can be processed in a biogas or gobar gas plant to
produce fuel gas and rich manure. The plant consists of a circular tank
shaped like a well. The tank is divided into two sections by a partition
wall. It is covered on top by a cylindrical dome for the collection of gas.
The two main products formed by anaerobic digestion are .
1.
2.

Fuel gas which is approximately 55 percent methane 45percent carbon

dioxide.
Manure, which is rich nitrogen and humes. the gas produced can be used
for cooking, lighting and running engines. Many companies are working
towards large scare production of biogas and manure from refuse collected
by municipal corporations.

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

re-used.

Recycling food waste one way of utilizing the energy from waste food is by
using it as feed for pigs and poultry.
Recycling non-biodegradable waste all kinds of glass,plastic,polythene, paper
and metal can be recycled.
The use of recycled plastic is,however, not permitted in the food industry.
One volume of refuse is reduced to one-fourth its original weight. The residue
is a mass of hard material called clinkers and is used for road making.The cost
of transporting refuse is minimized. This is one of the best methods of garbage
disposal.
Mechanical Disposers: Mechanical disposers include pulpers or disintegrators
and mechanical compactors.
Pulpers or disintegrators: The latest way of disposing kitchen waste as soon
as it is produced is, through an automatic garbage disposal machine.
These machines are filled under the existing sink or may be purchased as a selfcontained unit. The pulper or disintegrator grinds food waste into tiny particles,
which is then flushed with water.
This machine is useful because it helps in preventing accumulation of soft, wet
garbage, which would otherwise decay very quickly.
Mechanical compacting dry bulky wastes, which occupy a large volume of
space in the garbage bin such as cartons and cans, could be reduced in volume
before disposal of garbage can be reduced to one-fifth its original
Volume.
Disposal of Biodegradable wastes
Bacteria act on organic matter and decompose it either aerobically or
anaerobically.
In aerobic decomposition complete combustion takes place and is accompanied
with the production of methane gas.
Vermiculture: This is achieved with the help of the earthworm pheretima
oblongata. Aerobic bacteria multiply in the gut of the earthworm and
decompose waste like sugars, starch, cellulose and protein into humus.

KNOWLEDGE UNIT 8
HANDLING COMPLAINTS
OBJECTIVES:

After completing this unit, you should be able to:

Understand what good service means in your job

Understand why it is important to provide good service all
the time and to all your guests.
Know what makes up a good quality of service
Understand how to develop a caring, consistent quality
approach to service

Visitors to your country and guests in your establishment have high expectations for their stay.
You can either make visitors dreams come tube or turn their dreams into nightmares! You need
to be good at your job if you are to help their dreams come true.
Think about it. You will realize that many visitors have been looking forward to their trip for a
long time. Holidaymakers start planning their next holiday about six months before they actually
travel. This means that there is plenty of time for them to start dreaming of what the holiday will
be like. Business travelers also expect a quality service with high standards. All travelers expect
service that is equal to, and often better than, the service and comforts they have at home.
So, by the time visitors reach you they have formed clear ideas of what standards, pleasures and
services they want. If you and your colleagues cant satisfy them, guests will be unhappy, but if
you can give better good and service than guests expect, you will have gone far beyond their
hopes.
Remember, too, that many of your guests will have traveled a lot. They will judge your service
against their experiences of other hotels. You must make their time with you worth
remembering-because of the high quality food and service you gave them!
Trying to make every guests stay a happy one is not only done to make people happy. By giving
first class food and service you can help to make sure you will have a job in the future. Happy
guests will want to return; happy guests tell their friends. In this way caring for customers can
help keep you in a job.
Remember that any guest who has just checked in is in a strange environment. They wont know
their way around.
Caring for your customers and offering them a good quality service is all about putting people
first. The reason for serving hot tea, making fresh bread, creating sauces and making food look

attractive is to give your visitor the best possible service. It is often easier to focus on the task of
baking and cooking, and remembering to do everything the way you were taught than it is to
remember why you are doing it- and that is to give the guest the best possible experience.
YOU DONT NEED A PERFECT PRODUCT; YOU DO NEED A PERFECT
SERVICE
Dont confuse the idea of offering a perfect service with the idea of having the perfect product. It
is possible to deliver a really good service to visitors in ahotel or guest house that has no star
rating! It is also possible to deliver a poor quality service in a five star hotel!
The secret lies in you working to the highest possible standards. You are the main element in the
delivery of quality.
To offer high quality to every guest means that you must keep your standards high all the time.
You need to take as much care at the end of a long shift as you do at the start of a new one, even
if you are feeling tire. You must take as much care in producing the last omelette of the day as
you did with the first one.
To offer high quality to every guest means you must develop routines, good habits and systems
and then make them work every time.
Develop routines for tasks that have to be done again and again so that completing them becomes
a habit and nothing gets left out.
This frees your time to concentrate on the extras that lift a good, consistent service to a high
quality one.
AND WHEN THINGS GO WRONG..
Even when thing go wrong you can still offer your guests quality food and service by sorting out
the problem quickly. In fact, you can turn the mistake into an opportunity to show guest that you
are willing to go the extra mile!
GOING THE EXTRA MILE
The key factor in giving good service is the caring way that service is delivered.
The idea of going that extra mile is really what good customer care is about.
In your job you will have been shown a whole series of tasks to do and been encouraged to do
them well each and every time. When you know that you manager will be checking up on your
work you can easily start to focus on doing the job right just to please your manager, and forget
that the reason for doing the job is to look after your guests. To give them the best possible
standard of care and service is the reason for doing all the different tasks that are part of
your job.
Its worth asking yourself occasionally Why am I doing this? if your answer puts the guest first
you have understood correctly. But if your answer says, Because my manager said thats what
to do you are not thinking of the customer, and are likely to be doing the minimum to scrape by.
So, giving the extra mile means thinking of the customers reaction to your work, and
trying to look after their comfort and satisfaction.

With experience you will learn what guests expect from their stay with you. You will start to
notice patterns in the type of requests they make. The secret in making the extra effort is
anticipating the request before it comes, being prepared to deal with it, and even perhaps
offering it before it is asked for.
Guests want and expect new experiences. These could be a new climate, new scenery, new foods,
taking part in unusual experiences, living in a new culture, or seeing a new way of life. But they
still expect a degree of comfort that comes from being in a familiar environment. They want
hotels to supply food they are familiar with.
IT IS IMPORTANT TO RECONGNISE THESE DIFFERENT NEEDS AND BE
READY TO LOOK AFTER THEM.

The patterns of requests may be linked to other characteristics such as age or the purpose of the
trip (holidaymakers are very different from business and conference travelers). Business and
conference travelers want efficient professional service to act as a backup to their activities. For
them, speed is always important. Holiday guests are more likely to want to spent time enjoying
their meals, and will want prompt service without being rushed or having to wait long times
between courses.
Individual clients too will have their own likes and habits that you can identify and work around.
Noticing personal preferences and providing for them certainly will make your individual clients
feel special.
Knowing you have given guests the best possible service should give you a sense of pride in your
work and in yourself. You will know you have been caring for your customers! If you can
achieve that sense of pride, your job satisfaction will be high. You will fell pride in yourself. And
that is what its all about!

KEY PHRASES:
Guests high expectations are met by giving a quality service
Put guests, not the tasks first
High standards need to be repeated all the time
Develop routines and systems
Turn problems into caring opportunities
Adding extra care is putting people first
Look for patterns in guests requests and offer them before being asked.

BASIC FIRST AID

OBJECTIVES:

After completing this unit, you should be able to:

List the aims of first aid and the priorities of

treatment for a minor injury or accident
Recognize the basic techniques that may be used to
preserve life, prevent injuries from worsening, and
promote initial recovery.

ACTIVITIES/INFORMATION
It is important to note at the commencement of this unit, that as a basic entrant into the industry,
the level o knowledge and application of specialist first aid skills will need only to be limited.
This knowledge unit sets out to increase your awareness of basic first aid techniques and
responsibilities to help you in your role as a member of staff.

THE EMPASIS FOR YOU WILL BE TO ASSESS THE EMERGENCY OR

ACCIDENT SITUATION AND TO SEEK HELP IMMEDIATELY.

FIRST AID- YOUR PART

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

1.

ASSESS THE SITUTATION

Appear calm in front of colleagues or guests.

Take charge-do not panic-stay cool.

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

careful.

Get help immediately-if you cannot leave the casualty, get another person
to call for assistance and also to help you, i.e to clear the area; or control
traffic, etc.

2.

DIAGNOSE THE SITUATION

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

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

Look- is there any sign of blood or vomit, does the casualty wear any
warning bracelet or locket; do they have containers or packets of drugs
or medicines; are a ny unusual showing (blood, awkward limbs,
swelling, bruising, or sweating).

3.

TREAT THE SITUATION (If possible) WHILE AWAITING QUALIFIED

SPECIALIST ASSISTANCE:
Calm the causality, protect them from cold and damp, handle gently whilst making
Them comfortable.
The urgent Treatment, i.e. easing problems of breathing; heart or severer
Bleeding difficulties; and important Treatments of dressing wounds and
Supporting injured bones may be attempted only qualified first aiders.

4.

THE MEDICAL SITUATION

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

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

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

person; medic or doctor.

As soon as possible after the incident, a report giving details of the accident/
injury must be made to the supervisor/ manager.

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

INJURIES:

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

WOUNDS

pressing directly on a wound flattens

The blood vessels and stems the flow
of blood.

pressure needs to be applied for 5 -15

Minutes to allow blood to clot.

ensure no foreign bodies are present

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

press on the wound with a clean dressing,

i.e towel (NOT cotton wool).

raise 5/10 minutes, apply a bandage or

Plaster depending upon size o wound.

arrange for medical attention as soon

as possible if necessary.

BURNS:

There are various types of burns:

DRY
From: flame, hot electrical equipment.
COLD
From: ice:
SCALD
From: wet heat (steam or fat)
CHEMICAL
From: acid:
ELECTRICAL
From: electrical current:
RADIATION
From: sun

MINOR BURNS AND SCALDS:

Dos
-

Reassure the casualty.

Immerse area of burn in
Clean cold running water
For at least 10 minutes. (If
There is no water available
Use milk/lemonade).
remove any rings, clothing
(Unless stuck) before area
Swells.
cover burn with a clean
Dressing or cling film/clean
Plastic bag.
If in doubt seek medical
Assistance.

Do nots
-

Use creams, fat or lotion.

Use adhesive dressings or plasters.
Burst blisters or remove loose
Skin.

ELECTRICAL INJURY:
SIGNS AND SYMPTOMS:
-

Casualty may not be

Breathing; and the heart May have stopped.
Possible burns and shock.

NEVER TOUCH CASUALTY WITH BARE HANDS.

SWITCH OFF THE POWER AT MAINS IF POSSIBLE.
Treatment: ONLY BY QUALIFIED FIRST AIDER!
Commence mouth-to mount and/or chest compression.
Arrange for removal to hospital.
Treat any burns.

CHEST COMPRESSION:
THIS DOES THE WORK OF THE HEART WHEN IT HAS STOPPED
AND YOUR HANDS MUST BE DIRECTLY ABOVE THE HEART
WHEN PRESSIHG DOWN.
1. Kneed to side of casualty at the ribs.
2. Place one hand on top of other, over the heart {in centered of breastbone}.
3press 2 approximately every second.
4. Continue until medical help arrives.

CHOKING
1.

Act quickly speed is essential. (if casualty can Spean, cough or breathe they
are not choking. If not:

2.

Give FOUR quick back blows with the heel of your hand. Deliver these sharp
blows rapidly and forcefully between the shoulder blades, while supporting the
chest of the casualty with the other hand on the breastbone.

3.

If unsuccessful give four upward abdominal thrusts, stand behind casualty and
wrap your arms around their waist. Grasp one fist with your other hand and
place the thumb side of your wrist in the mid-line between waist and rib cage.
Press fist into abdomen with four quick upward and inward thrusts. Do not
Use this procedure for pregnant women or overweight casualties. If necessary
repeat sequence. Send for medical help if required.

FAINTING:
If casualty feels faint, sit them down and help them to learn forward with head
between the knees, taking deep breaths. If unconscious but breathing normally, lay them
down with legs raised. Loosen any tight clothing at neck, chest and waist. Reassure
casualty as they recover, raise to sitting position. Do not: give casualty anything by
mouth until fully conscious, and then only sips of water.
NO ALCOHOL.
STINGS AND BITES:

Keep the casualty calm.

If the sting is still in the skin, remove it with a pair of tweezers.
Avoid squeezing the sac at the top of the sting as this will force more
poison into the casualty.
If they develop an allergic reaction SEEK MEDICAL HELP.

Snake bites:

Reassure the casualty.

Clean the area around the puncture.
Place a sterile dressing around the puncture marks.
If on hand or upper limb, immobilize the limb with a sling.
If on lower limb, tie both legs together.
Carry the casualty to a car, or wait for an ambulance/doctor to arrive.

Scorpion bites:

Treat as for snake bite.

Immobilize the affected limb.
SEEK IMMEDIATE MEDICAL AID.

FRACTUES AND SPRAINS: SEEK MEDICAL HELP

SHOCK:
1. If casualtys breathing or heart has stopped start chest compression.
2. If breathing becomes difficult or vomiting seems likely, place casualty in recovery
position.
3. Check breathing and pulse every 10 minutes.
4. Search for and if possible treat cause of shock (burn/ bleeding/ fracture).
5. Reassure if casualty conscious, lie them down, keep warm.

Do not:
1.
2.
3.
4.

Give casualty a hot water bottle.

Move them unnecessarily.
Give casualty anything to eat or drink.
Allow the casualty to smoke.

EGGS
Eggs should be well understood by a cook because they are used in large quantities
in the bakeshop and are more expensive than many of the other high-volume
ingredients, such as flour and sugar. For example, half or more of the ingredient
cost of the average cake batter is for the eggs.
COMPOSITION
A whole egg consists primarily of a yolk, a white, and a shell. In addition, it
contains a membrane that lines the shell and forms an air Cell at the large end, and
two white strands called chalazae that hold the yolk centered.
The yolk is high in both fat and protein, and it contains iron and several vitamins.
Its color ranges from light to dark yellow, depending on the diet of the chicken.
The white is primarily albumin protein, which is clear and soluble when raw but
white and firm when coagulated .The white also contains sulfur.
The shell is not the perfect package, in spite of what you may have heard. It is not
only fragile but also porous ,allowing odors and flavors to be absorbed by the egg
and allowing the egg to lose moisture even if unbroken. The table below lists the
water, protein, and fat content of whole eggs, whites, and yolks.
Average Composition of
GRADES AND QUALITY
Grades
In the United States, eggs are graded for quality by the USDA .There are three
Grades : AA,A, and B. The best grade (AA) has a firm white and yolk that stand
up high when broken onto a flat surface and do not spread over a large area. As
eggs age, they become thinner and are graded lower .The figure on page 48
shows the differences among grades AA, A, and B.
In Canada, there are four egg grades A, B, C, and Canada Nest Run.
As a baker, you will not be concerned so much with the firmness of yolks
and whites. Rather, you will want eggs that are clean and fresh-tasting, free of

bad odors and tastes caused by spoilage or absorption of foreign odors. One
Bad-smelling egg can ruin an entire batch of cakes.

Maintaining Quality
Proper storage is essential for maintaining quality. Eggs keep for weeks if held
at 36F (2C) but lose quality quickly if held at room temperature. In fact, they
can lose a full grade in one day at warm bakeshop temperatures .Theres no
point in paying for Grade AA eggs if they are Grade B by the time you use them.
Store eggs away from other foods that might pass on undesirable flavors or odors.
Size
Eggs are also graded by size.The table below gives the minimum weight per
dozen (including shell) of each size category. Note that each size differs from
the next by 3 oz per dozen. European eggs are also graded by size, with size 1
being the largest (70 g each, or about 2.5 oz) and 7 being the smallest
(45 g each, or about 1.6 oz).This weight includes the shell.
Large eggs are the standard size used in baking and in food service.Shelled
large whole eggs, yolks, and whites have the following approximate weights.
Egg Size Classifications
SANITATION
In recent years ,cases of salmonella food poisoning have been caused by raw or
undercooked eggs. As a result ,cooks have been made more aware of sanitation
concerns with respect to eggs. Pasteurized egg products are used in more
operations.
FUNCTIONS
Eggs perform the following functions in baking:
1. Structure Like gluten protein, egg protein coagulates to give structure
to baked products. This is especially important in high-ratio cakes, in
which the high content of sugar and fat weakens the gluten.
If used in large quantities, eggs make baked products more tough or
chewy unless balanced by fat and sugar, which are tenderizers.
2. Emulsifying of fats and liquids Egg yolks contain natural emulsifiers
that help produce smooth batters.This action contributes to volume and
to texture.

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

batter, this trapped air expands when heated and aids in leavening.
4. Shortening action The fat in egg yolks acts as a shortening.This is an
important function in products that are low in other fats.
5. Moisture Eggs are mostly water.This moisture
must be calculated as part of the total liquid in a formula. If yolks are
substituted for whole eggs, for example, or if dried eggs are used, adjust
the liquid in the formula to allow for the different moisture content of
these products.
6. Flavor
7. Nutritional value
8. Color Yolks impart a yellow colour to doughs and batters. Also, eggs
brown easily and contribute to crust color. Egg Dishes

Breakfast EGG preparations

BOILED EGG
Dish Name
Boiled Egg
Qty
Unit
Description
4-8
No.
Eggs
Method:1. Place the egg in cold water
2. Bring to boil and simmer for 3-4 mintues
3. Remove from water and serve in an egg cup.
Note :While eggs are always served in shell. Hard boil egg cook for 8- 10 mintues and
are called ouefs turs.

FRIEd EGG
Dish
Name
Fried Egg
Unit
Qty
Description
No.
4
Eggs
Gms/ml
40
Oil/ Butter
Method:1. Heat Fat into a Pan
2. Break egg directly in the pan
3. Cook Gently on a low flame until lightly set. Remove carefully from the
pan and serve on a flat dish
Note :It is commonly known as Sunny Side Up or Single fried egg. For Double
Fried Egg Flip the Sunny Side Down And cook For 2 more mins.

OMLETTES
Dish Name
Qty
2
50

Unit
No.
gm

Omlettes
Description
Eggs
Butter\Oil
Salt and Pepper

Method:1. Break egg into a bowl.

2. Beat well , until the Yolk and White are properly mixed.
3. Heat omlette pan with fat and add egg , quickly moving the mixture until lightly set
and remove from heat.
4. Half fold the mixture over at right angle to handle
5. Bring Omlette to edge of the pan tilt the pan completely so that the omlette is in the
canter of the plate
Note:Variations can be made by adding chopped Mushrooms, Cheese ( by stuffing), and chopped
onions & tomatoes

SCRAMBLED EGG
Dish Name
Qty
8
20

Unit
No.
ml.

Scrambled Egg
Description
Eggs
Milk
Salt
50

Gm
0
Method:1. Break egg in a bowl , lightly season with salt and pepper, mix well with a Milk
2. Melt 25 gm of butter in a thick bottom pan . add to egg and cook over a double
boiler, stirring continuously until eggs are set.
3. Remove from heat correct seasoning mix it remaining 25gms. Of butter.
4. Serve in Individual egg dishes.

Snacks
SAMOSA
Qty

Unit

Description

0.5
0.2
0.12
0.02
0.002
0.04
0.001
0.05
0.01
0.015
0.005
0.002

KG
Flour
KG
Potato
LT
Oil
KG
Salt
KG
Jeera powder
KG
Fresh coriander
KG
Amchoor powder
KG
Peanut
KG
Chilli green
KG
Red chilli powder
KG
Turmeric
KG
Ajwain
LT
Oil for frying
Broil the peanuts and keep them aside.
Boil and peel the potatoes and mash them gently with hand.
Finely chop the green chillies and green coriander.
Make dough using flour, water, oil and ajwain.
Heat oil and saut the potatoes along with peanut, jeera powder, amchoor powder. Check
the seasoning and finish with fresh coriander leaves.
Make small roundels of 20 gm each from the dough, flatten them with a rolling pin to a 4
inch diameter and cut them in the shape of a crescent moon.
Now fold these crescent shaped pieces of dough to make cones. Then put the filling in
them and close them from all the sides.
Heat the oil and deep fry cones these until light golden brown and crisp.

PAKORA
Qty
0.5
0.05
0.01
0.005
0.005
0.2
0.5
0.05

Unit
KG
KG
KG
KG
KG
LT
KG
KG
LT

Description
Flour
Ginger and garlic paste
Red chilli powder
Salt
Carom seeds
Water
Vegetable/commodity required for pakora
Chat masala
Oil for frying

Method:Combine all the ingredients to make a smooth and thick batter of pouring consistency.
Dip the commodity (say sliced potatoes) into the batter and deep fry until crisp.
Sprinkle the pakodas with chaat masala and serve hot.

IDLI
Qty
4
0.5
1.5
1.5

Unit
KG
KG
KG
LT

Description
Parboiled rice
Cooked steamed rice
Urad dal
Chilled water for batter

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

After washing, soak them for 4-5 hours.
Grind urad dal after squeezing out the water completely. Add ice
during the process of grinding.
Remove the mixture when finely ground.
Add steamed rice to the grinder and grind it till it has turned fine in
texture.
Add both the rice and grind it such that it is neither too coarse, nor
too fine.
Mix all the ground mixtures together and leave it for fermentation.

DOSA
Qty
2.5
2
1.5
0.5
0.05
0.02
0.4

Unit
KG
KG
KG
KG
KG
KG
LT

Description
Par boiled rice
Raw rice
Urad Dal
Channa Dal
Fenugreek seeds
Salt
Oil

Method:Wash the rice atleast 4 times under running water and then mix it
with the other ingredients, except oil. Rice should be washed well to
make the mixture clear and free from dirt.
Soak the rice mixture for 6-8 hours.
Use a wet grinder and pour all the mixture in small portions to grind
it to a semi fine paste.
Always use ice cold water to avoid fermentation in the grinder.
The batter has to be little grainy in touch due to rice granules.
Allow the full ground batter to ferment for 6-7 hours at room
temperature.
Season and add sugar for colour of the dosa. The dosa batter is now
ready to be use.
To make a dosa, heat a tawa on a medium flame and then sprinkle a
tsp of oil and water on it, until it sizzles.
Wipe the tawa with a cloth.
Spread the batter with a flat katori and spread thinly in a circular
motion.
Sprinkle a tsp of oil over the dosa and remove with a flat spatula and
serve hot with sambhar and chutney.

DHOKLA
Dish
Name
Qty
0.5
0.01
0.01
0.01
0.25
0.8
0.05
0.02
0.05
0.025

DHOKLA
Unit
KG
KG
KG
KG
KG
LT
LT
KG
KG
KG

Description
Gramflour (besan)
Fruit salt (Eno)
Salt
Sugar
Curd
Water
Oil
Mustard seeds
Slit Green chillies
Curry leaves

Method:Mix the besan, eno, salt, sugar, curd, 0.3 lt water to make
a smooth batter. Allow the batter to ferment for an hour.
Once the batter is fermented put it in a greased mould,
cover it with foil and steam it for 25 minutes. Do not fill
the mixture beyond half of the moulds capacity.
Once cooked, dock the dhokla.
Make a tempering with oil, curry leaves, mustard seeds
and slit green chillies.
Add this to the water heated with salt and sugar. Pour this
on the dhokla and let it soak.
Cut the ready dhokla into squares and serve at room
temperature.

NOODLES
Qty
Unit
Description
0.5
KG
Boiled noodles
0.2
KG
Shredded cabbage
0.05
KG
Carrots julienne
0.05
KG
Capsicum julienne
0.05
KG
Sliced onions
0.02
KG
Soya sauce
0.005
KG
Mono sodium glutamate
0.005
KG
Salt
0.005
KG
White pepper powder
0.02
KG
Chilli sauce
0.05
LT
Oil
Heat the oil in a wok and stir fry all the shredded vegetables.
Add the noodles and stir fry them along with the sauces and other
ingredients.
Serve hot.

SOUPS

TOMATO AND CORIANDER SOUP

Dish
Name
Qty.
500
30
2
5
5
40
4

Unit
gms
gms
gms
gms
gms
gms
No.

Tomato and coriander soup

Description
Tomatoes Chopped
Butter
Coriander seeds
Ginger, chopped
Garlic , chopped
Flour
Bay leaves
Salt
White pepper powder
Vegetable stock
Green coriander , chopped

Litre
1
gms
20
Method:1. Melt butter in a handi , add coriander seeds and saut till they
crackle. Add ginger and garlic and saut for a minute.
2. Add flour and cook to a sandy texture without colouring, add the
tomatoes and saut for a few minutes.
3. stir in the remaining ingredients except green coriander and cook
for about 20 minutes.
4. Remove from heat and pass through a soup strainer.
5. Add the green coriander and reheat till it comes to a boil.
6. Remove from heat and transfer to soup bowls
7. Serve immediately, garnished with green coriander

DHAI SHORBA
Dish
Name
Qty.
300
25
10
10
150
5
225
3
10
5
100

Unit
gms
gms
gms
gms
gms
gms
gms
Litre
gms
gms
gms

Dahi Shorba
Description
Yoghurt
Butter
Fenugreek seeds
Mustard seeds
Gramflour(Besan)
Turmeric
White Radish , diced
Water
Curry leaves
Curry powder
Cream
Salt and Pepper

Method:1. Melt butter in a pot, add fenugreek and mustard seeds, saut
add gramflour salt and white pepper powder and turmeric
powder.
2. Add radish blended in yoghurt and 1 litre of water, cook till
pleasing aroma of gramflour emanates, simmer for 10 mins.
3. Add curry leaves and stir in the curry powder , remove from
the heat and pass through the soup strainer
4. Stir in the cream, transfer to soup bowls and serve.

PALAK SHORBA
Dish
Name
Qty.
500
30
30
25
5
2
1.5
2

Unit
Gms
Gms
Gms
Gms
Gms
Gms
Litre
No.s

Palak Shorba
Description
Spinach
Butter
Flour
Ginger, Chopped
Garlic, Chopped
Black peppercorns
Vegetable Stock
Bay leaves
Salt and Pepper

Method:1. Chop Spinach leaves and wash thoroughly

2. Melt butter in a handi, add flour and cook to sandy texture.
3. Add ginger, garlic spinach and saute for few mins, add black
peppercorns and bay leaves.
4. Stir in the salt, white pepper powder and vegetable stock,
simmer for 20 mins. Remove the spinach from the stock and
blend to a puree.
5. Return the puree to the stock , cook for 5 mins.
6. Remove from heat transfer to soup bowls and serve hot

RASAM
Unit
Gms
Gms
Gms
Gms
Gms
Gms
Gms
Gms
Gms
Gms
Gms
Gms
Ltr
FOR THE
TEMPERING
Gms
3
Gms
8
Gms
5
Sprig
1
METHOD:Qty.
100
40
6
8
16
16
160
8
8
13
6
3
1

Description
Lentils
Tamarind
Turmeric
Red chilli power
Salt
Coriander powder
Tomatoes, quartered
Cumin seeds ,powdered
Garlic, chopped
Ginger, chopped
Balck peppercorn
Asafodetida
Water

Red chillies ,whole

Mustard seeds
Sesame seeds
Curry leaves

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

waste.
2. Soak lentils in water for hour drain and keep aside.
3. Heat the tamarind extract in a hand i, add tamarind extract
powder ,red chilli powder ,salt ,coriander powder and
tomatoes and cook on low heat for 20minutes.
4. Add cumin ,garlic, ginger ,black peppercorns and asafoetida,
mix well and cook for another 10 minutes
5. Stir in the lentils along with water. Bring to a boil , reduce
heat and cook for 10 minutes .remove from heat and pass
through a soup strainer.
6. For the tempering heat oil in a pan, add red chillies mustard
seeds, sesame seeds and curry leaves. saute till they crackle.
7. Remove from heat and add this to the prepared soup.
8. Serve hot ,as a starter or as an accompaniment to a meal

Salads
The word salad comes from the latin word sal, meaning salt
In simple words a salad is a composition of ingridients that can be raw or cooked or cold usually
served with a dressing and eaten as an appetizers or as a main course in the luncheon menu

Composition of salad
Base
Body
Dressing
Garnish

Base:- the salad is bult up on the base . it also helps in collecting the excessive dressing that has been
used in the salad. Common bases include iceberg cups, chiffonade of lettuce, to the more contemporary
bases such as noodles, avocado halves, pineapple etc.

Body:- it is most Important part of the salads and is the focal point in any salad which is placed on the
top of base it comprises various ingredients by which salad get the name.

Dressing:-

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

Garnish:- it is prime importance in any salad it is focal point of the salad and gives the salad its
distinctive nature, it provide eye appeal to salad.
Common garnishes are chopped walnuts, fresh herb sprigs, fresh sprouted seeds etc.

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

Compound salads
Comprises of more than one ingredients unlike simple salads
Compound salad can be classified as follow depending on the ingredients used in
the body
Fish based
Fruit based
Vegetable based
Meat based

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

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

TUNA SALAD-Tuna salad, juliennes of carrot, capsicum, tomatoes and chopped capper +
mayonnaise dressing
Fruit based
WALDROF
SALAD
;-diced
walnuts,mayonnaise dressing

apple+celerychopped,blanched

deskinned

chooped

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

cream
DALILA SALAD:Doced apple,banana,mayonnaise dressing
FLORIDA SALAD:Arrange 3 or 4 orange segments,sprinkle with a little orange zest,serve an
acidulated cream dressing separately

VEGETABLE BASED SALAD

GERMAN POTATO SALAD: Potatoes ,boiled and sliced,reduced stock and grany
mustard
RUSSIAN SALAD: Boiled
beans,mayonnaise dressing

diced

potatoes,carrots,pineapples,green

peas,French

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

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

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

SALAD DRESSINGS
oil and water do not normally stay mixed but separate into layers. Salad dressings, however,
must be evenly mixed for proper service, even though they are made primarily of oil and
vinegar.A uniform mixture of two unmixable liquids is called an emulsion. One liquid is said to
be in suspension in the other.
TEMPORARY EMULSIONS
A simple oil and vinegar dressing is called a temporary emulsion because the two liquids
always separate after being shaken. The harder the mixture is beaten or shaken, the longer it
takes for it to separate. This is because the oil and water are broken into smaller droplets, so the
droplets take longer to recombine with each other so the oil and water can separate. When a
mixture of oil and vinegar is mixed in a blender, the resulting mixture stays in emulsion
considerably longer. Some ingredients act as weak emulsifiers. For example, when mustard is
added to the mixture, the vinaigrette stays emulsified longer. Other ingredients that work this
way include vegetable pures and stocks with a good gelatin content. Even these mixtures,
however, will separate when they stand long enough. They should be mixed again before use.
vinaigrette
Basic vinaigrette, the first recipe in this section, is a simple mixture of oil, vinegar, and
seasonings, The ratio of oil to vinegar in a basic vinaigrette is 3 parts oil to 1 part vinegar
PERMANENT EMULSIONS
Mayonnaise is also a mixture of oil and vinegar,but the two liquids do not separate.This
is because the formula also contains egg yolk,which is a strong emulsifier.The egg yolk
forms a layer around each of the tiny droplets and holds them in suspension.
The harder the mayonnaise is beaten to break up the droplets,the more stable the
emulsion becomes. All emulsions,whether permanent or temporary, form more easily
at room temperature,because chilled oil is harder to break up into small droplets.
Other stabilizers are used in some preparations.Cooked dressing uses starch in addition
to eggs. Commercially made dressings may use such emulsifiers as gums,
starches,and gelatin.

SANDWICHES
A sandwich may be many things it can be a delicious bit of nonsense, that makes you ask for
more! It can be prim and proper and just a bit stodgy or staunch and hearty or it just be an
empty promise!!!!
It is difficult to actually pin point when the sandwich actually appeared as a form of food
presentation. We do know that the concept of wrapping bread around a filling for portability is
ancient. It parallels the invention of bread. The sandwich involves bread in one way or the other.
There is a universal chain of food items worldwide which all have a connection of a filling
enclosed in a starchy casing. In china there is the Spring roll or the Egg roll; in Italy there is the
Calzone; in Mexico, the Burrito; in Spain, the Empanada and Greece has the Pita.

PARTS OF A SANDWICH
The four parts of a sandwich can be listed as:
-

Bread
Spread

- Filling
- Garnish

I Bread
Various types of bread can be used to make sandwiches
a. The Pullman loaf or the sandwich bread is the most popular. This may be white or
brown
b. Rolls including hard and soft rolls, burger rolls, hot dog rolls, croissants and Vienna
rolls are all popular.
c. French bread and baguettes for foot longs and submarine sandwiches
d. Bread made of various flours such as pumpernickle, rye, whole wheat
e. Unleavened bread like pita
f. Flavored bread like cinnamon bread, raisin bread, fruit and nut bread.
II Spread
The main function of the spread is to hold the filling and the bread together. It also forms a
protective layer on the bread and prevents it from getting soggy from the moisture in the filling.
Moreover, it adds to the taste of the sandwich and in case of children, contributes to the nutritive
value
Plain and compound butter like anchovy, herb, parsley butter
Mayonnaise and its derivatives
Low fat spreads like margarine
Cheese spreads and cheese paste
A combination of the above.

III Filling
Could be a variety of limitless items. The filling gives the sandwich its name.
Fillings could include meat. Poultry, fish, eggs, vegetables etc. Salami, cooked roast chicken, ox
tongue, sliced cucumber and tomato are all popular fillings.
The filling could be a single item, or a combination of several. Ham and cheese, Cucumber and
chutney, Bacon and tomato. It is important that the combinations are complementary to each
other.
IV Garnish
To enhance the appearance and the presentation of the sandwich, it is necessary to create eye
appeal. The garnish is not absolutely essential and can be avoided in an informal setting. The
sandwich may be a simple unadorned bit of bread with a filling or a masterpiece fit for a king.
Various garnishes will include a stuffed olive, a pickled onion, capers, gherkins or parsley. The
garnish should be delicate and dainty and not cumbersome and ugly.
The sandwich is no doubt the favorite lunch time food. For a typical customer, one who is in a
rush, one who is hungry, the sandwich is the ideal food. It is quickly made and served,
convenient to eat, easily adaptable to many variations. It can satisfy almost any palate and
nutritional requirement. Properly made, it can be a very wholesome meal. Sandwich has long
been the domain of the pantry department, along with salads and other cold snacks. Preparing
sandwiches to order is one of the fundamental skills required in modern food production
techniques.
TYPES OF SANDWICHES
1 Conventional, Closed or Lunchbox Sandwich
These consist of two slices of bread with any filling such as meat, fish, poultry, eggs and
vegetables. They may be served whole or cut into neat triangles, with or without the crust
removed. White or whole meal bread can be used or any other similar bread. They are served in
bars, cafes, coffee-shops and snack counters. They are the ideal item for the lunchbox that school
children and office goers carry. The filling is usually heavy and hearty, as the objective is to
provide a wholesome and nutritious meal. Or, it could be light and fancy .the perfect food for
the weight watcher.
2. Tea Sandwiches
These are similar to the above but are cut into smaller triangles or in fingers. They are served at
afternoon tea, usually with a very light filling. The crust is normally removed so that they look
prim and proper like the high society ladies who usually eat them!!!! They will be suitably
garnished for service.

3. The Buffet Sandwich

These are similar to the conventional sandwich but are cut into fancy shapes like hearts,
diamonds, and ovals, with sandwich cutters. Obviously, there will be a lot of wastage and can
only be used when cost permits.
4. Continental or French Sandwiches
Consists of crusty French baguettes slit horizontally, well buttered with a savory filling. It can be
garnished with lettuce, slices of cucumber and tomatoes. It can be served whole or cut into pieces
so that they can be lifted easily. If left whole, they are referred to as foot longs. In America, they
are called submarine sandwiches.
5. Double Decker / Triple Decker and Club Sandwiches
These are extremely popular these days. If you op an ordinary sandwich with another filling and
close that with a third slice of bread you get a double - decker (two fillings, three slices of
bread). Similarly, a triple - decker will have three fillings and four slices of bread. A club
sandwich will have multiple fillings and multiple fillings, all piled up one over the other. The
fillings must be substantial and complement each other. There must be a balance in the fillings.
The bread in a club sandwich may be toasted or grilled but in a double decker or a triple decker,
plain bread may be used as well. These sandwiches are cut diagonally into half for service so that
they can be eaten easily.
6. Open Sandwiches
Are technically not sandwiches, as a sandwich needs two slices of bread. But for convenience,
they are classified as sandwiches. If the top slice of a sandwich is missing.what do you call
it?.half a sandwich?? A garnished piece of bread? Until a better name is found, we can call it
an open sandwich. Open sandwiches are slices of buttered bread on top of which is arranged a
variety of toppings. The bread is then trimmed and garnished. They may even be cut into fancy
shapes. The bread may be white or brown, toasted or plain. They should not be confused with
canaps, which have a variety of different bases. Please remember that sandwiches are not made
only to please the eye and look pretty on the platter. They must please the eye.yes, but they
must also satisfy the palate.
7. Fancy Sandwiches
Ribbon sandwiches
Checker Board sandwich
Pinwheel Sandwich
Rolled sandwich
Mosaic sandwich
These are a variety of fancy sandwiches which look good when put on exhibition and display.
They add a new dimension to a cold buffet presentation.

8. Hot Sandwiches
These are really a hot snack but are really a hot sandwich. These include:
- Book Maker (England)
- Strammer Max (Germany)
- Lindstrom (Sweeden)
- Croque Monsieur/Madame (France)

GENERAL RULES FOR SANDWICH MAKING

1.Soften the butter before spreading.
2. Smooth fillings like fish paste and cream cheese spread easiest at room temperature.
3. Use a palette knife for easy spreading
4. Ideally, the bread should be 12 to 24 hours old. This ensures easy slicing.
5. Butter both slices of the bread being used for the sandwich. It helps to hold the sandwich
together
6.Use sliced bread.it is neater and more convenient.
7. If cutting the bread yourself, arrange the bread slices in the order they have been cut.
8. Use sufficient filling. The label should not be the only means of identification of the sandwich.
9.Wrap prepared sandwiches in cling film or in a moist duster in separate batches for easy
identification.

Club Sandwich
Yield: 1 sandwich
3 slices White bread, toastedas needed as needed Mayonnaise
2 leaves Lettuce
2 slices Tomato, about 14 in.(12 cm) thick
3 strips Bacon, cooked crisp
2 oz Sliced turkey or chicken breast
_Procedure
1. Place the 3 slices of toast on a clean work surface. Spread
the tops with mayonnaise.
2. On the first slice, place 1 lettuce leaf, then 2 slices of
tomato, then 3 strips of bacon.
3. Place the second slice of toast on top, spread side down.
4. Spread the top with mayonnaise.
5. On top of this, place the turkey or chicken, then the other
lettuce leaf.
6. Top with the third slice of toast, spread side down.
7. Place frilled picks on all 4 sides of the sandwich, as shown
in Figure 22.1.

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

Each triangle will have a pick through the center to hold it
together.
9. Place on a plate with the points up. The center of the plate
may be filled with potato chips, French fries, or other
garnish or accompaniment.
Grilled Cheese Sandwich
Yield: 1 sandwich
30 g Cheddar or American cheese: 1 slice cut to the size of the bread
2 slices White bread, as needed Butter
Procedure
1. Place the slice of cheese between the slices of bread.
2. Butter the outsides of the sandwich and place on a griddle
preheated to 350375F (175190C).
3. Cook until golden brown on one side. Turn over and cook
until the second side is golden brown and the cheese starts
to melt.
4. Remove the sandwich from the griddle. Cut in half diagonally
and serve immediately.
Grilled Vegetable Sandwich with Goat
Cheese and Sun-Dried Tomatoes
Yield: 8 sandwiches
250 g Zucchini, trimmed
250 g Eggplant
250 g Bell peppers, any color
250 g Onion, large
as needed Olive oil
as needed Salt
as needed Balsamic vinegar
Focaccia
125180 g Sun-dried tomatoes,packed in oil, drained,cut julienne
250 g Fresh, soft goat cheese,sliced
_Procedure
1. Cut the zucchini lengthwise into slices about 14 in. (6 mm) thick.
2. If the eggplant is large, with a thick skin, peel it. Cut large eggplant
crosswise into slices 14 in. (6 mm) thick. Cut small eggplants
lengthwise to make larger slices.
3. Core and seed the peppers. Cut into quarters lengthwise.
4. Cut the onion crosswise into slices about 13 in. (8 mm) thick.
Hold the rings of each slice together with a bamboo skewer.
5. Brush the vegetables with oil and sprinkle them with salt.

6. Grill the vegetables over medium heat, turning as necessary, until

they are tender and lightly grill-marked. Cooking times will vary
for different vegetables. Regulate the heat or the distance from the
flame so the vegetables cook without browning too much.
7. Remove from the grill and brush with a little balsamic vinegar.
8. Cut the focaccia into 312 x 5 in. (9 x 13 cm) rectangles. If the
focaccia is thick, split the rectangles in half horizontally. If it is
thin, use 2 rectangles per portion.
9. Arrange the grilled vegetables on half of the rectangles.
10. Arrange the tomatoes on top of the vegetables.
11. Top with the goat cheese and the rest of the bread rectangles.
12. For service, serve whole or cut in half at an angle.

CHUTNEYs, raita and Indian marinades

coriander chutney
Qty
200
50
30
6

Unit
gms
gms
gms
gms

Description
Green conriander,chopped
Mint leaves,chopped
Ginger,chopped
Green chillies,deseeded

gms

Lemon

3
As
required

gms

Cumin
Salt and water

1. Wash the green coriander and mint leaves

thoroughly.
2. Blend green coriander leaves along with all the
ingredients to a smooth paste. Transfer onto a
serving bowl and serve, as an accompaniment to any
dish.

Mint chutney
Qty
100
100
5
25

Unit
gms
gms
gms
Gms

Description
Mint,chopped
Green coriander,chopped
Cumin
Ginger, green chillies

30

gms

Dry pomegranate

60
As
required

gms

Yoghurt
Water, salt

METHOD:1. Wash the green coriander and mint leaves

thoroughly.
2. Blend the mint leaves and green coriander along
with and all the other ingredients excect salt and
lemon
3. Transfer to a serving bowl and mix in salt to taste
and juice of a lemon. Serve, as an accompaniment to
any dish

Tomato chutney
QTY

UNIT

INGREDIENTS

335

Gms

Tomatoes

Gms

Ginger

Gms

Red chilli pwd

28

Gms

Coconut, shelled

10

Ml

Oil

Gms

Lentil(urad dal),washed

No

Red chillies

Gms

Mustard

METHOD:1. Blanch the tomatoes by putting in boiling water for a

minute.remove and allow to cool.
2. Blend together the tomatoes, ginger, red chilli powder
and coconut to make a puree. Transfer to a serving
bowl.
3. Heat oil in a pan, add the lentils ,red chillies and
mustard seeds , saut till they crackle.
4. Pour this tempering over the prepared chutney and
serve as an accompaniment to any dish.

RAITA
KASHMIRI MOOLI KA RAITA
Qty
350
600
8
8
50

Unit
Gms
gms
gms
gms

Description
White radish, grated
Yoghurt, thick
Salt
Green chillies,chopped

gms

Walnuts, chopped

1. Place the grated radish in a muslin cloth and squeeze

ojut excess water.Remove and keep aside.
2. In a mixing bowl ,whisk yoghurt along with salt. Add
the grated radish, green chillies and walnuts and mix
well.
3. Remove onto a serving dish and serve chilled,as an
accompaniment to ameal.

BOONDI RAITA
Qty
40
To taste
2
As required

Unit
gms
gms

For frying

Description
Gram flour
Salt
Baking powder
Water
Oil

925

gms

A pinch
2

Yoghurt thick
Cumin

gms

Red chilli powder

1. mix together the gramflour ,salt and baking powder

in bowl, gradually
add water and whisk to a smooth batter, having
consistency of heavy
cream.
2. Heat oil in a deep-frying pan . pour about 2tbs of
batter at a time into a frying spoon with several
holes, hold the spoon above the pa and press the
batter through the holes with your fingers. They will
froth in jthe hot oil, then rise to the surface.
3. Fry until crisp and golden in colour. Remove on
paper towels to drain.
Repeat the process for all the batter.
4. In a bowl of warm water, put 2-3 tbs of boondis,
leave to saften, then gently squeeze between palms
to remove excess water,keep aside.
5. Whisk yoghurt along with salt to taste,cumin seeds,
red chilli powder in a bowl until smooth and creamy.

6. Stir in the soaking boondi and serve at room

temperature or chilled, as an accompaniment to any
meal.

IRANI RAITA
Qty
450
800
80
40

Unit
gms
gms
gms
gms

Cucumber
Yoghurt,whisked
Honey
Raising,chopped

gms

White pepper powder

gms

Salt
Cumin

gms

Green coriander,chopped

To taste
3
5

Description

1. Peel and chop the cucumbers finely.

2. To the whisked yoghurt add honey, raisins
,cucumber, white pepper powder and salt mix well.
3. Transfer to a serving bowl and sprinkle cumin
powder and garnish withgreen coriander.
Serve chilled or at room temperature, as an
accompaniment to a meal.

MARINADES
Marination is a process followed all over the world for food that is to be grilles, barbecued or
cooked on the tandoor. The food to be cooked is coated with or tenderizes and simultaneously
spices the food. However, the marinade should only enhance the flavour of what is being cooked.
Not completely overwhelm the taste of it. All types of meats, game ,fowl, pork ,beef ,fish and a
variety of meats including liver and kidney can be marinated
A marinade consists of tenderizers, herbs,spices and dry fruits. Details of herbs and spices are
given in my earlier book curry curry curry and we have use a combination of spices, herbs and
two different types of tenderizers .all marinades are prepared according to the kitchen we are
working in. these days, people tend o take short cuts and use commercially prepared tenderizers
unfortunately . these never give an authentic taste.
While there is no fixed time to allow for marination, the time factor is important and depends on
a number of things:
1. The type of meat or fresh vegetable being cooked;
2. The type of cut being used-whole,tikka, or mince;
3. The variety of tenderizers being used.

BASIC MARINADES
In this era of fast foods people want pick results. For this I am giving below three very basic
marinades that can be used for any of the main meats: chicken, mutton or fish.
For traditional Indian tandoori flavour
Broiler chicken
Yoghurt
Lemon juice
Red chillies
Garlic paste
Ginger paste
Onion paste
Garam masala
Cooking oil
Salt
Food colour
Chinese flavour
Broiler chicken
Vinegar
Soya sauce
White wine
Sesame oil
Cooking oil
Salt

1kg
1cup
3tbsp
1tsp
2tsp
1tbsp
3tbsp
1tbsp
1/4cup
to taste
1tsp

1kg
3/4cup
2tbsp
2tbsp
1tsp
1/4cup
to taste

Black pepper
Ginger paste
Garlic paste

For western flavour

Broiler chicken
Vinegar
Lemon juice
White wine
Olive oil
Salt
Pepper
Aromatic herbs/spices
Worcester sauce

2tsp
1tbsp
2tsp

1kg
1/2cup
1tbsp
1tbsp
3tbsp
to taste
1tsp
to taste
1 tbsp

These basic marinades are flexible and a good cook can always make adjustments .all the
herbs should be dry ground and mixed with the liquid part of the marinade .the marinade can
be stored in a refrigerator for upto a Week and can be re-use

RICE PREPRATIONS
Dish
Name
JEERA MUTTER PULAO
Unit
Qty
Description
KG
0.5
Basmati rice
KG
0.001
Cloves
KG
0.002
Cinnamon
KG
0.002
Black cardamom
LT
0.1
Oil
KG
0.02
Cumin seeds
KG
0.3
Green peas
KG
0.2
Onions
KG
0.01
Salt
Wash and soak rice for at least 30 minutes
Heat oil and add cloves, cumin, cinnamon and black cardamom and
cook for 10 seconds
Add sliced onions and saute until they turn golden brown
Add green peas, salt and soaked rice and saute for few minutes
Add water and cook the rice covered until all the water has beeen
absorbed
Serve hot with any curry

JEERA PULAO
Dish
Name
JEERA PULAO
Unit
Qty
Description
KG
1
Rice Basmati
KG
0.1
Ghee
KG
0.005
Cumin
KG
0.003
Cardamom green
KG
0.002
Bay leaf
KG
0.002
Cloves
KG
0.002
Cardamom black
KG
0.002
Cinnamon
KG
0.1
Onion
KG
0.005
Red chilli pwd.- Kashmiri
KG
0.01
Salt
Method:Soak the rice for 30 minutes and strain.
Slice the onions finely.
Heat ghee, add whole garam masala and stir for few seconds.
Add cumin seeds and stir fry until they crackle.
Add sliced onions and stir fry to golden brown colour.
Now add red chilli powder.
Add soaked rice, stir with a very light hand until it is well mixed with
ghee.
Add hot water, add salt and bring to a boil. Simmer until just enough
water is left to keep it moist.
Cover with clean kitchen duster and then with lid and cook on slow
fire for 20-25 minutes.

HYDERABADI BIRYANI
Dish
Name
Qty
0.5
1
0.01
0.02
0.1
0.3

HYDERABADI
BIRYANI
Unit
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG

Description
Basmati Rice
Mutton -- Small Pieces
Garam Masala
Red Chilli
Cashews
Onion -- Sliced & Fried
Clove
Cinnamon
Cardamom
Green Chillies
Coriander Leaf Chopped
Mint Leaves Chopped
Ginger and Garlic Paste
Yogurt Beaten
Lemon Juice
Saffron
Ghee
Egg Boiled
Salt

0.001
0.01
0.01
0.03
0.1
0.1
0.03
0.15
0.02
0.0001
0.2
0.15
0.01
Method:Grind red chillies and cashew nuts to a fine paste

1/4 g

Marinate the mutton with ginger garlic paste and yogurt.

Heat ghee and fry red chilli masala.
Marinate the mutton, and add 1/4 of the fried onions, 1/2 of the garam
masala and salt to taste. Fry till the ghee separates.
Add some water and cook.
In a separate handi, saut whole garam masala. Then add the rice and
fry it a little.
Now add green chillies and enough water for the rice to cook.
Cook the rice till it is done. Once the rice is fully cooked, remove and
discard the whole masala from it.
Then mix chopped coriander, mint, garam masala and fried onions to
the rice.
Line the heavy bottom handi with ghee.

Inter layer the rice with mutton, mint, coriander and lemon juice.
Sprinkle the rice with saffron, milk and ghee.Cover and cook on dum.
Serve the biryani garnished with boiled egg quarters.

YAKHNI PULAO
Dish
Name
YAKHNI PULAO
Unit
Qty
Description
KG
0.5
Mutton chops
KG
1
Yakhni cuts of mutton
KG
1
Basmati rice
LT
0.03
Garlic water
KG
0.3
Onions
KG
0.25
Ghee
KG
0.03
Garlic
KG
0.02
Brown cardamom
KG
0.03
Cloves
KG
0.03
Ginger
KG
0.01
Green cardamom
KG
0.002
Cinnamon
KG
0.15
Fresh curd
KG
0.02
Salt
KG
0.01
Chilli powder
KG
0.001
Pepper
KG
0.3
Whole wheat dough
LT
0.01
Kewra jal
Method
Wash the yakhni cuts( nalli, boti and puth)
Heat ghee,add garlic water and fry until the water evaporates. Add
sliced onions and fry till golden brown. Remove the onions and keep
aside. Now divide the ghee in three parts.
In 2/3 ghee add one stick of cinnamon, 3 brown cardamoms, yakhni
cuts of meat, 5 cloves,
some ginger-garlic paste and salt to taste.
Cover and cook for 10 minutes
Continue to turn over till the meat pieces are light brown in colour.
Then add enough water so as to
cover the meat by about 1-1/2 inches.
Pressure cook for about 45 minutes first on a hot flame and then on a
low flame. Remove from fire

and allow to cool.

Strain the yakhni through a muslin cloth. Remove the meat pieces.
These should be over cooked and
therefore the flesh comes apart very easily.
Remove flesh and bone marrow . Mash and strain the marrow through
a sieve into the yakhni to enrich it. Strain once again to make sure
that there are no bone pieces in the yakhni.
In a degchi in 1/3rd of the ghee, add chops, 2 brown cardamoms, one
inch stick of cinnamon,
and salt to taste. Saut for 5 minutes and cover.
Take about 1 litre of Yakhni and add beaten curd, red chilli powder,
kewra jal, pepper to taste and
put on a heat and bring to a boil. Remove excess fat floating on the
surface and check the seasoning.
In the remaining ghee pan fry the chops. Turn over the pieces to
ensure even cooking.
Cook till done. Remove chops, and keep aside.
Parboil 1 kg of rice in water with 2 table spoons of fat that has been
removed from the yakhni
add cloves and green cardamoms for flavour. Strain the rice through a
strainer when 3/4th done.
When fully drained, arrange alternate layers of rice, chops and soft
yakhni meat.
Cover fully with lid and seal with flour dough for dum by placing
slow fire beneath, and slow live
coals on the lid. Remove from the fire after 30 minutes.
Open the lid just before serving. Serve hot.

PULSES PREPRATIONS:DAL AMRITSARI

SNO
1
2
3
4
5
6
7
8
9
10

INGREDIENTS
Urad dal
Chhana dl
Salt
Ginger/garlic paste
Onion
Oil
Tomato
Coriander seeds
Green chilli
Turmeric powder

QUANTITY
200gm.
50gm
to taste
40 gm
30 gm
25 gm
60gm
5gm
5 pices
5gm

Method:1. Pick, wash dal in running water and soor for at list 30 minutes.
2. Chop onion, ginger garlic. Put the dal in handi . add, turmeric and water and water and
bring to boil. Reduce the gas and cook the dal til it . is tender.
3. Heat oil in kadai add onions and saute over medium heat and till brown add gartlic/
ginger paste and cook till the onion are golden brown it is leaves the oil, then add green
chillis.
4. Add tomatoes and til they mashed and they leave the oil, add the dal and cook 5
minutes and gannish with coriander leaves

Yellow dal tadka

SNO
1
2
3
4
5
6
7

INGREDIENTS
Chana dal
Anni seed
Salt
Ginger, Garlic paste
Chop onion
Chop tomato
Oil

QUANTITY
175 gms
5gms
To taste
40gms
30 gms
60 gms
25 ml
5gms

Coriander leaves
Green chilli

5 pieces

10

Turmeric powder

5gms

11

Red chilli

only for colour.

Method
1. Put ,wash dal in running water and soak for at list 30 minutes.chop onion,Tomatoes
and green chilli. Make a paste of Ginger/ Garlic.
2. Put the dal in handi, add salt, Turmeric , Ani seeds. Add water and bring to boil,
reduce the gas. And cook the dal till it is tender.
3. Heat oil in karai add onion and saute over medium heat and till light Brown.
4. Add garlic/Ginger paste and cook till the onion are golden Brown and it leave the oil.
Then add green chillis.
5. Add tomatoes and the dal and cook the 5 minutes and Garnish to coriander leaves.

RAJMAH MASALA (PUNJABI CUISINE)

SNO
1
2
3
4
5
6
7
8
9
10
11
12
13
14

INGREDIENTS
Rajmah
Red chilli powder
Oil
Onion
Cinnamon
Black cardamom
Green cardamom
Ginger paste
Garlic paste
Salt
Coriander powder
Garam masala
Bay leaf
Tomato paste

QUANTITY
200gms
tsp
75 ml
75 gms
1 stick
2 no
2 no
10gm
10gms
5gm / to taste
5gm
1gm
1 no
60 gms

METHOD
(1) Wash & soak rajmah over night.
(2) Boil with salt,bay leaf,red chilli powder, till tender.
(3) Gently mash a few of the beans with a wooden spoon set aside.
(4) Make a paste of onions & tomatoes ,separately.
(5) Heat oil add cardamoms, cloves,cinnamon, onions & stir till onion are golden in colour
& fat separate.
(6) Add ginger garlic paste & stir for 2 mins. Add corrinder powder.
(7) Add tomatoes, little salt & cook till fat separates.
(8) Add in the Rajmah,bring to boil & reduce for about 15-20 mins.
(9) Adjust seasoning &consistency sprinkle garam masala powder & garnish with chopped
corrinder.

PANCH RATNI DAL

SNO
1
2
3
4
5
6
7
8
9
10

Ingredients
Chana dal
Urad daL
Turer dal
Salt
Oil
Masoor dal (sabot)
Moong dal (sabot)
Turmeric
Red chilli pwd
Cumin

QUANTITY
50gm
50gm
50gm
To taste
40 ml
50 gm
50 gm
5gm
5 gm
5 gm

METHOD
(1)
(2)
(3)
(4)
(5)

Pick & wash lentil in running water & soak over night drain & put in a ovssel , add water & salt.
Boil, cover & simmer till all the dals are cooked.
Mash all the dals slightly with a wooden spoon.
Add ginger garlic paste , tomato puree & butter.
Stir & cook for 10 mins, adjust seasoning & finish garnish with cream.

Serve hot

VEGETABLES
LEAVES: Cabbages, racchico; Brussel
sprouts; collard, mustard, turnip, beet,
and dandelion greens; lettuces, endive,
kale, Boston bib, Swiss chard, spinach,
Belgian endive.
SEEDS: Beans of all kinds including navy,
great northern, lima, pinto, kidney, cranberry,
garbanzo; peas, lentils, and corn.

TUBES: Potatoes, Jerusalem artichokes

ROOTS: Carrots, parsnips, beets, radishes,

rutabaga, salsify, turnips.

BULBS: Garlic, onions, leeks, shallots,

scallions

FRUITS: Cucumbers, eggplants, melons,

sweet and hot peppers, chilies, squashes,
pumpkins, okra.

STEMS & SHOOTS: Asparagus, celery,

kohlrabi

FLOWERS: Artichokes, broccoli, cauliflower

Effect of heat on vegetables

Pigments:
Pigment Any coloring matter in plant or animal cells that reflects light of certain wavelengths
while also bringing light of other wavelengths without producing appreciable luminessence used
to impart color to other material.

Chlorophyll is a green pigment with a ring structure similar to HEME molecule in animal
blood. It is the most common and familiar pigment family. Chlorophyll a is bright blue-green
and is twice as common as chlorophyll b, which is olive. Chlorophyll traps solar energy and
makes it available to form sugar out of water and carbon dioxide in photosynthesis. Clorophyll is
concentrated in discrete cell bodies and is never found in cytoplasm.

CHLOROPHYLL in plain water: Tap water affects chlorophyll by intensifying the

green color since tap water is usually slightly alkaline.
CHLOROPHYLL in acid: An acid (e.g. lemon juice or vinegar) turns the green
color to olive green. Acid added after cooking in a sauce or as a garnish also
changes the color of chlorophyll. Therefore, cook vegetables with no acid and
add garnishes, such as lemon slices and sauces, immediately before serving.
CHLOROPHYLL in alkaline: Alkaline, such as baking soda, intensifies the green
of chlorophyll, destroys any vitamin C, and makes the vegetable quite mushy due
to cellulose breakdown. Adding alkaline to any vegetable is NOT a
recommended cooking practice.

Cartenoids are named for carrots, which they are found in. They are the pigments
responsible for yellow and orange color. They are always found in mixtures, never alone.
Cartenoids play an indirect role in photosynthesis by trapping certain wavelengths of light and
funneling them.

CAROTENOID in plain water: Plain tap water retains the carotenoid pigments, since the
pigment is fat-soluble, not water-soluble. Cooking vegetables containing carotenoid
pigment in plain water is an acceptable way to cook vegetables. However, overcooking
will diminish the amount of orange color. Therefore, keep the cooking time as short as
possible.
CAROTENOID in acid: Acids, like lemon juice or vinegar, decreases the pigment color
and prevents tenderness. For example, a red-orange color becomes a pale yelloworange in an acid medium. Cook the vegetables in plain water and then add any desired
acid at the end of the cooking process to retain the deeper, more desirable pigment
color.

CAROTENOID in alkaline: Alkaline, for example baking soda, intensifies the carotenoid
pigments making the color brighter and darker. However, the vegetable becomes quite
mushy. Since this mushiness does not increase digestibility, avoid cooking any
vegetables in baking soda

Anthocyanins are the third major class of plant pigments and are a subgroup of phenolic
compounds. Their only functionis to give color to plants. They are water soluable and stored in
cell vacuoles.

ANTHOCYANIN in plain water: Plain water turns an Anthocyanin plant from its normal
hue to a dull and unappetizing blue. Cooking in plain water is not recommended for
anthocyanin-containing plants.
ANTHOCYANIN in acid: Acids, such as lemon juice, vinegar, slices of tart apple, wine,
etc., intensifies the red color. Without acid in the cooking water, vegetables and fruits will
turn blue. With the addition of acid during or after the cooking period, the color will turn
from blue to red. Often the acid is not added until the end of the cooking period since
acid will firm the vegetable. If the cook forgot to add some acid to the vegetable or fruit, it
can be added after cooking.
ANTHOCYANIN in alkaline: Cooking in alkaline water, usually in the form of baking soda
added to tap water, turns an anthocyanin-colored plant to an unappetizing green or bluegreen. As with cooking plants containing other pigments, the addition of alkali is never
recommended.

VEGETABLE FLAVOR CHANGES WITH COOKING

Cooking should enhance the flavor of vegetables.

o This is usually accomplished by avoiding cooking too long, since
overcooking tends to dilute the desirable vegetable flavors.
Many vegetables, such as broccoli, brussel sprouts, cauliflower, kale, kohlrabi,
mustard, rutabaga, turnips, and radishes should be cooked until they are just
tender.

Other vegetables, such as peas, carrots, and sweet corn are high in SUGAR
when cooked at the peak of ripeness.
o Overcooking may result in a loss of that sweetness with these vegetables.
o Therefore, keep the cooking time to a minimum.

Cabbage, which contains the flavor constituent, SINIGRIN should be cooked in

water in an uncovered pot for the first part of the cooking period to release the
volatile and smelly compounds.
o Overcooking intensifies the amount of hydrogen sulfide produced and the
therefore, cabbage increases in flavor, which is not desirable.

SULFUR compounds such as those found in the lily family have the derivatives
of the sulfur-containing amino acid cysteine, which decreases in intensity with
cooking.
o Therefore, vegetables such as onions and garlic will become milder with
cooking, especially when cooked in a large amount of water.
o Sweetness will increase with cooking.

ALOO GOBHI MASALA

Dish
Name
ALOO GOBHI
Unit
Qty
Description
KG
2
Cauliflower florets
KG
1
Potatoes quarter
LT
0.2
Oil
KG
0.01
Cumin
KG
0.1
Tomato
KG
0.03
Ginger paste
KG
0.03
Garlic paste
KG
0.01
Red chilli powder
KG
0.005
Turmeric
KG
0.02
Coriander powder
KG
0.005
Green chillies
KG
0.05
Green coriander
KG
0.01
Salt
Method:Cut the cauliflower into medium size florets. Boil the potatoes and add a pinch of salt in
the water. Then peel and cut them into dices.
Chop ginger, garlic, tomatoes, green chillies and green coriander.
Heat oil in a kadhai, and add cumin.When it starts crackling, add garlic and stir fry to a
light brown colour.
Add cauliflower and sprinkle turmeric, red chilli powder, coriander powder, salt. Mix
them well and cook on dum.
Add tomato and again cook for 5 minutes.
Finally add potatoes and mix. Then add ginger, green chillies and adjust the seasoning.
Garnish with green coriander and serve.

KASHMIRI DUM ALOO

Dish
Name
Qty
1
0.2
0.006
0.004
0.004
0.004
0.002
0.02
0.12
0.06
0.04
0.015
0.01
0.0001

Unit
KG
KG
KG
KG
KG
KG
KG
LT
KG
KG
KG
KG
KG
KG
LT

KASHMIRI DUM
ALOO
Description
Potatoes
Curd
Cumin powder
Cinnamon powder
Turmeric powder
Red chilli powder
Whole cloves
Hing water
Red chilli paste (cooked)
Brown onion paste
Brown cashewnut paste
Salt
Char magaz (Garnish)
Saffron
Mustard Oil ( to fry )

Method:Take medium sized potatoes, peel and boil them.

Prick them with a satay stick and deep fry in mustard oil and sprinkle hing water in
between. Then apply red chilli paste and keep aside.
Take mustard oil in a pan. Add red chilli powder, turmeric powder, and cumin powder.
Add brown onion paste and cashew paste.
Put beaten curd and cook for 20 mins
Put turmeric water and add the potatoes.
Cook for 10 mins. Apply dum and keep on a low flame for 60 mins.
Remove the lid and cook the gravy to bring it to a thick consistency. Garnish with char
magaz and saffron

Mixed vegetable
SNO
1

INGREDIENTS
Cauliflower

QUANTITY
100 gms.

2
Capsicum
100 gms
3
Carrot
100 gms
4
French beans
100 gms.
5
Chopped tomatoes
80 gms.
6
Ginger/Garlic paste
20 gms.
7
Bay leaf
2 no
8
Oil
80 ml.
9
Whole red chillies
8 gms.
10
Cardamom
5 gms.
11
Coriander seeds
6 gms.
12
Garam masala
15 gms.
13
Salt
To Taste
Method:Heat the oil in a kadhai. Add the chopped onions, Ginger/Garlic
paste. Turmeric, whole red chilli saut for 45-60 seconds and cook
for another 5 mins. Add the bay leaf, cumin, red chilli, coriander,
saute over medium heat.Add the vegetables and tender them.
Serve tandoori Rotis and Parnatha.

BHINDI MASALA
Dish Name
Qty

Unit

2
100
100
30

kg
gms
gms
Gms

10
50
5
100
10
10
20
10
10
100
700

Gms
Gms
Ml
Ml
Gms
Gm
Gms
Gms
Gms
Ml
Gms

BHINDI MASALA
Description
Okra
Diced onion
Diced tomatoes
Chopped ginger
Chopped green chilly
Chopped coriander
Lemon juice
Oil
Cumin
Salt
Coriander powder
Deghi mirch powder
Mango powder
Oil
Onion tomato masala

Method of preparation

Clean the okra and cut into small pieces.

Fry the okra in oil for a minute.
In a pan, take some oil, add some cumin and crackle it.

Now add ginger and green chilli and cook till golden, add onion
tomato masala

Cook for 5 minutes. Add coriander, mango powder and deghi

mirch powder.Add okra and cook for 10 mins. Add diced
onions and diced tomatoes.
Finish with chopped coriander, lemon juice and salt.

BAINGAN KA BHARTA
DISH
NAME
BAINGAN KA BHARTHA
Qty
Unit
Description
2
KG
Eggplant large (Baingan)
0.002
KG
Cumin seeds
0.2
KG
Onion chopped
0.01
KG
Red chilli powder
0.05
KG
Ginger and garlic paste
0.01
KG
Coriander pwd.
0.3
KG
Tomatoes chopped
0.01
KG
Garam masala powder
0.02
KG
Chopped coriander
0.01
KG
Salt
0.005
KG
Green chillies
0.05
KG
Diced onions
1
LT
Oil
Method:Roast the eggplant in the tandoor.
Peel it and discard its stem and the skin.
Now mash the flesh.
In a pan, heat the oil and add cumin, onions and saut till they turn
light brown. Add ginger garlic paste, red chilli powder, coriander
powder, and fry the masala.
Add tomatoes and stir fry.
Then add diced onions.
Now add the baingan, and mix well.
Finally add garam masala and garnish with chopped green coriander
and green chillies.

POULTRY
Poultry is a very misleading word, as many people associate only chicken with poultry.no
doubt, chicken I more universal, but many varieties of birds are eaten all over the world
including India of course, chicken is the most popular dish for where would we be without
that delicious aroma of smoky chicken in the tandoor.
Other types of poultry more popular in India include partridge and quail. Turkey, duck,
geese, guinea fowl and pigeons are more popular in western countries. Chicken is white
meat, and care should be taken while cooking as it is delicate to handle. There are for basic
cuts used in tandoori kitchen:
Whole chicken
Large pieces
Tikka
Mince

the ideal is a small broiler chicken between 800-900 g

usually eight in number, four each of the breast and
Legs.
small, boneless, two inch pieces from the breast and
Legs
this is chicken meat run once through the mincer.

CHICKEN RECIPES:-

MURG KANDHARI
Qty
Unit
Description
Chicken, cut into bone less pieces
700
gms
15
gms
Ginger garlic paste
8
gms
Salt
4
gms
Redchill powder
40
gms
Oil
60
gms
Cashewnut paste
50
gms
Yoghurt
200
gms
Water
20
gms
Brown onion paste
40
gms
Tomato puree
100
gms
Pomegranate
50
gms
Cream
3
gms
Garam masala
Method:1. Wash m cleam and dry the chicken pieces. Marinate the
chicken pieces with ginger garlic paste(2tsp),half of salt and
red chilli powder and keep aside for 10-15 minutes
2. Heat oil(30ml)in a pan.saute the chicken pieces for a few
minutes without letting the colour change.keep aside
3. Add the remaining oil to the pan, saut the remaining ginger
garlic paste for 2-3 minutes.add cashewnut paste mixed with
yoghurt and water.season with remaining salt and red chilli
powder,simmer for 8-10 minutes.
4. Add the brown onion paste, tomato puree and chicken pieces
and cook on low heat till the chicken is tender and the curry
has thickened.
5. Extract juice from pomegranate seeds and strain through a
muslin cloth into the simmering curry..
6. Stir in the cream ..remove from heat, transfer to a serving
dish, and serve hot ,garnished with garam masala.

MURGH MAKHNI
Qty
Unit
Description
1.8
KG
Tandoori chicken tikka
0.1
KG
Butter
0.04
KG
Ginger
0.02
KG
Garlic
0.01
KG
Chilli green
0.01
KG
Chilli powder
0.005
KG
Methi kasoori
0.01
KG
Salt
0.015
LT
Cream
2
LT
Gravy makhni
Method:Heat the and saut the garlic till it is brown. Add the makhni gravy.
Heat the makhni gravy and add the rest of the ingredients except
coriander and ginger. Add a little water.
Cook for 3 minutes.
Add the chopped coriander and ginger juliennes.
Cook for another 2 minutes and finish off with cream.

KADHAI CHICKEN
Qty
500
100
15
10
10
50
25
25
10
25

Unit
gms
gms
gms
gms
gms
To taste
gms
gms
gms
gms
Ml

Description

capsicum
Brown onion paste
Kasoori methi
Small cardamom
Salt
Cream
Chopped coriander
Ginger julienne
Chopped garlic
Garam masala
Honey
Butter
Oil

50
Method:1. Heat oil and saut the garlic. Add the Capsicums.
2. Add the rest of the ingredients except coriander and ginger.
Add a little water.
3. Cook for 3 minutes.
4. Add the chopped coriander and ginger julienne.
5. Cook for another 2 minutes and finish off with cream.

Chicken pasanda
Qty
600
1
12
7
10
25
10
100
30
15
3
30
70
50

A
pinch
5
10

Unit
gms
gms
gms
gms
gms
gms
gms
gms
gms
gms
gms
gms
gms
gms
FOR
GARNISH
gms
gms
gms

Description

Chicken,escolopes
Egg,whisked
Salt
Red chilli powder
Lemon juice
Ginger garlic paste
Oil
Yoghurt
Butter
Ginger garlic paste
White pepper powder
Brown onion paste
tomato puree
Cream

Garam masala
Cream
Almonds

1. For the batter:- mix together,egg,salt(1tsp),red chilli

powder(1/2tsp),lemon juice and ginger garlic paste.
2. Flatten out each escalope with a steak hammer and coat with
the prepared batter . refrigerate for 15 minutes.
3. Heat oil in a pan and shallow fry the chicken pieces until
golden brown on both sides.
4. Remove from heat, drain excess oil and keep aside.
5. For the curry:- heat oil and butter in apan, add ginger garlic
paste and saute for a few seconds. add yoghurt and saut
stirring constantly.
6. Stir in the remaining salt and red chilli powder along with
white pepper powder and cook for a few seconds.
7. Stir in onion paste, tomato puree, cream and saute for 8-10
minutes.add chicken pieces to the curry and cool on low heat
till the pieces are tender and the curry reduces to half.
8. Remove the chicken pieces from the curry and place neatly in
a serving platter, pout the curry on top
9. Sprinkle garam masala and drizzle cream .serve hot, garnished
with slivered almonds and accompanied by any indian bread,

Meats
Let us first understand the nomenclature of these meat products. To a layman, words such as,
mutton,lamb, heifer, veal, etc.would seem like something to do with meats, but they would not
know what exactly each one specific animal. The term beef for instance, refers to the meat from
cattle which are over nine months old; all the other cattle which range between three to nine
months are classified as calf and the meat from cattle between one month and three months
would be known as veal. Meat is broadly classified into the following three types.
Bovines ox, cow, buffalo, bison ,etc
Ovines sheep , lamb, goat, deer ,etc
Swines pigs ,wild boar ,etc
All animals in these categories differ from each other in size and shape and hence, even taste
different from each other. For example, the taste of buffalo from that of cow would be very
different and so on. Meats could be broadly classified into various categories as shown in

table.
Lamb
Meat from
sheep under
12 month of
age

Beef
Meat from cow,
meat from young
calf is called veal.

Pork
Meat of
pig.

Poultry
Meat from chicken and
some other farm raised
birds such as ducks,
turkey, etc.

game
Furred wild animals
such as deer, rabbits,
mountain goats,
antelopes, etc,
Birds such as quails,
wild ducks,
pheasants, wild
turkey, partridges,
etc,

CATEGORIES OF MEAT
Ram/hogget/ewe

wether

Kid lamb

Spring/yearling

Male lamb under 1

year is called ram or
hogget.

Castrated male
lamb is called
wether.

Female lamb under

1year is called ewe.

In india we also
call it khassi

Male or female of
In the UK and
the sheep that is 30- the USA, a lamb
60 days old.
between 2-6
months is called
In france it is
spring or
referred to as
yearling.
agnelet

mutton
Lamb above
12 months of
age.

LAMB
As lamb comes from a fairly young animal, it is natural that 1st would not be marbled with fat
and hence, it becomes very tricky for chefs to cook the lamb to utmost tenderness and juiciness.
The classification of lamb. The piece of meat which is very tender and lean, such as panfrying
,grilling ,or ev3en shallow frying, will be the apt method, but tougher cuts of meat such as the
shoulder that under goes a lot of exercise, needs cooking for a longer period of time. We cannot
cook meat at higher temperature for longer duration as it would draw out all the moisture and
burn the meat, so longer duration of cooking would entail lower temperatures and cooking
methods that use liquid medium to cook, such as boiling ,stewing, etc. roasting is another method
commonly a following, but then again, not for all the cuts.

MUTTON/LAMB SPECIFICATIONS-INDIAN
It is important here to also discuss the specifications of various cuts of lamb received in the
hotels. There specifications could depend upon the usage of these cuts on Indian cuisine and
depends upon the organization.

CUT

DESCRIPTION

USAGE

LAMB CURRY CUT

These are 60-70 pieces of lamb.

Curry cut is the combination of
bonelss and on the bone mat
from the leg and shoulder of the
lamb

This cut is used for lamb curries

and stews

CHAMP

This comes from the rack of the

lamb and each rib is culled out
to form a champ

Champ can be used for kebabs

and biryanis.

These are the hind legs of the

lamb seprated from the thigh
bone.

Lamb leg can be used for

processing into boti and curry
cut. The escalope from the leg of
the lamb, also called pasanda, is
used for making kebabs

KALEJI

This is the liver of the lamb and

it shuld be dark red in colour
when received

Liver is often paired with kidneys

to make a favourite street food
called gurda kalegi

GURDA

This is the kidney of the lamb

and it should always received it
in brown colour

Gurda is often paired with liver

to make gurda kalegi

MAGAZ

It is the brain of lamb and is

receive whole, it should have
pleasant smell and should be free
of slime and blood

Magaz is often used to make

curries

BOTI

Boti are the boneless pieces of

lamb obtained from the topside
of the leg

RAAN

This is the sirloin chop of lamb

PUTH

NALLI
BURRAH

KARELI

It is used as a cut in curry cut and

also used for making curries and
kebabs
It is used as a cut for biryani and
this is very flavoufull

These are lamb shanks

It is used for making curries

This is the slice of the leg on the

bone

It is used as a curry cut, it can be

used in making the popular
burrah kebab

This is the muscle from the calf

of the lamb leg

It can be cut up and used as a boti

in curry or biryani

LAAL MAANS
Dish
Name
Qty
2
0.3
0.15
0.01
0.06
0.02
0.1
0.04
0.2
0.005
0.004
0.003
0.005
0.4

Unit
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG

LAAL MAANS
Description
Lamb barrah and boti (50% of each)
Yoghurt
Mathania chillies
Red chilli whole
Coriander powder
Salt
Ginger garlic paste
Garlic chopped
Ghee
Cinnamon
Clove
Bayleaf
Cardamom black
Onions
Tomato puree canned (not tomato paste
mixed with water)
Clove powder

KG
0.3
KG
0.001
Method:Mix the lamb with half the yoghurt, half the ginger garlic paste, half
the red chilli paste, salt and cumin powder.
Chop the onions.
Heat ghee, add whole garam masala except for the cloves and the
whole red chillies. Stir for a few seconds.
Add the chopped onions and fry them to a golden brown colour.
Crush the onions, adding a little bit of hot water.
Add marinated lamb, mix well and stir fry it for 8-10 minutes on a
medium to high flame.
Add the remaining half of the chilli paste, ginger garlic paste,
coriander powder and yoghurt. Cook for 8-10 minutes.
Add hot water and bring it to a boil. Simmer till the lamb is 3/4th
done.
Remove the pieces from the gravy and add them back once the gravy
is done.Then add the tomato puree.
Heat some coal and add mathania chillies, cloves and ghee. Smoke
the dish and serve.

SAFED MAANS
Dish
Name
SAFED MAANS
Unit
Qty
Description
KG
1
Cut lamb from leg (1/2 inch cubes)
KG
0.2
Onions sliced
KG
0.015
Whole garam masala
KG
0.1
Cashew nut paste
KG
0.15
Char magaz paste
KG
0.005
White pepper
KG
0.1
Curd
KG
0.01
Salt
KG
0.1
Cream
KG
0.001
Red chillies
KG
0.001
Cloves
LT
0.2
Oil
Method:Heat oil and add garam masala. Allow it to crackle. Then add sliced
onions and saut quickly.
Add lamb and fry for five minutes.
Add cashew and char magaz, curd and white pepper paste, stir for
five minutes and add water (enough to cover the lamb).
Cover and allow the lamb to cook, till it is soft.
When lamb has been cooked, temper the curry with whole red chillies
and cloves.
Adjust the seasoning and finish with cream and fresh green coriander
(optional).

RARHA MEAT
Dish
Name
Qty
0.5
1
0.5
0.2
0.003
0.003
0.002
0.002
0.002
0.4
0.06
0.04
0.015
0.03
0.02
0.25
0.01
0.02
0.01
0.03

Unit
KG
KG
KG
LT
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG

RARHA MEAT
Description
Lamb boti
Lamb chops
Lamb naali
Oil
Cardomom green
Cardomom black
Cloves
Cinnamon
Bayleaf
Onion
Ginger paste
Garlic paste
Chilli powder-Kashmiri+A47
Coriander seeds
Cumin seeds
Tomato
Salt
Ginger
Green chilli
Coriander green

Method:Whisk the curd well.

Clean and wash the lamb, apply half of the ginger and garlic pastes, curd
and leave for 2 hours.
Finely chop the onions, tomatoes, ginger, green chillies and coriander.
Roast and powder cumin and coriander seeds.
Heat oil and add whole garam masala. Stir it for a few seconds.
Add chopped onions and fry to a golden brown colour.
Add ginger and garlic pastes and stir for two minutes.
Add Kashmiri chilli powder and stir for another few seconds.
Add lamb with the marinade and mix it well. Bring it to a boil and then
simmer until the moisture has dried. Repeat the process two more times.
Add chopped tomatoes, mix them well and simmer until cooked.

Add roasted cumin and coriander powder.

Finally add ginger and green chillies.
Garnish with green coriander and serve hot.

ROGANJOSH
Dish
Name
ROGANJOSH
Unit
Qty
Description
KG
0.4
Goshtaba (meat)
KG
0.12
Ghee
KG
0.001
Cloves
KG
0.015
Garlic
KG
0.05
Chilli
KG
0.2
Tomato
KG
0.003
Green cardamom powder
KG
0.003
Black cardamom powder
KG
0.002
White pepper powder
KG
0.06
Onion
KG
0.02
Cashewnut
0.0002 KG
Saffron
KG
0.003
Turmeric powder
LT
0.06
Cocks comb flower extract
Method:Boil the meat in water, and remove the scum with a ladle. Add salt
and garlic to the meat.,
Boil the meat until it is half done. Strain the meat and keep the
strained water (stock).
Then take out the meat and wash it in a pan of cold water and keep
aside.
Now heat the stock and bring it to a boil.
Then add the meat to the boiling stock. Add whole spices, turmeric
powder, ghee and onion paste.
Boil for another 10 minutes, then add red chilli paste.
Reduce the flame and cook till the meat is tender.
Add the cocks comb flower extract and saffron. Mix well and boil for
some time.

METHI MAAZ
Dish
Name
METHI MAAZ
Unit
Qty
Description
KG
0.5
Tripe of lamb
KG
0.5
Chustas
KG
1
Lamb botis
KG
0.04
Fresh spinach puree
KG
0.04
Fenugreek leaves
KG
0.18
Onion
KG
0.05
Garlic
KG
0.05
Ginger
KG
0.02
Cumin powder
KG
0.02
Coriander powder
KG
0.005
Turmeric
KG
0.01
Salt
LT
0.1
Mustard oil
Method:Heat mustard oil in a kadhai and smoke it.
Add chopped onions and saut.
Once the onions have turned brown in colour, add ginger and garlic
paste and dry spices, and allow it to cook.
Once cooked, add spinach puree, fenugreek and cook till it leaves oil.
Add lamb tripe, chustas and boti to this gravy and cover and cook.
Adjust the seasoning and serve.

Fish cookery
Fish provides many attractive and satisfying dishes. Fish is a high protein food, supplying on an
average a little more than 5 gms of protein per edible ounce Fish could b got from lakes, river of
seas. Fresh water fish are considered to be superior in flavor to salt water fish. A fish that has a
fat is superior in flavor to lean fish

Classification of fish
(1) white fish(round)

cod, haddock, hake, whitting, Mumbai duck,

chamli

Lean fish (flat)

pomfret, brill, lemon sole, plaice, turbot, sangara

(2) shell fish is subdivided into

. Molluscs- clams, mussels, scallops, oysters
. Crustaceans- cray fish, lobster, prawns, shrimps, crabs, and turtles
HOW TO CHOOSE A FISH
1 Skin should be shiny and of good colour
2 In white fish the flesh should be really white, not faintly yellow
3 Eyes should be bright and not sunken
4 Gills shoul be red
5 For freshness the fish should have a pleasant, slightly salty smell
6 If the imprint of the finger remain, after it has been pressed, then it is not fresh
7 the tail should be stiff

Some common Indian fishes

(1) Sunera
(2) Karanj
(3) Nail
(4) Chamli
(5) Hilsa
(6) Indian mackerel
(7) Tunnies
(8) Kenkrasurmai

(9) Rohu
(10)cod

Basic cuts of fish

(1) Fillets-deboned, long flat pieces of fish, without the skin. Flat fish 4 fillets.

(2) Supreme-large filet of fish cut on a slant of a large round or flat fish

(3) Goujons and goujonettes-strips approx 8cm long by 1 cm. wide cut from fillets
of fish .goujonettes are cut smaller and are mainely used as a garnish

(4) Troncon-Thick cut on the bone from a flat fish around 4-5 cm thick

(5) Darne-thick cut on the round fish round 2-3 cm thick

(6) Paupiette-the fillet of fish is laid flat on the table, stuffing is spread on it, then it is
rolled up and tied with a string to keep the shape

FILLETING A FISH
FLAT FISH-this includes the following steps
1 lay the fish flat on the appropriate chopping board.
2 cut down the natural centre line of the fis to be bone. Make your initial incision
as close to the head as possible to minimize loss of flesh, finish at the tail
3 work from the centre, cutting to the left keeping the knife pressed against the
bone to detach the fillet from the bone, lifting the fillet away from the bone as
you cut. Repeat the process for the second fillet
4 when the fillet have been completely removed, turn the fish over and repeat on
the underside to yield the four fillets.
ROUND FISH1 lay the round fish on the appropriate chooping board
2 working from the head to tail, cut down the backbone following the vertebrae
and over the rib cage, lift the fillet as you cut so that you have more control over
the action of the knif, detach the fillet at the tail and the head.
3 turn the fish over and repeat to yield two fillets. The head may be removed
before filleting to make it easier to detach the fillets.

FISH DISHES

GOAN FISH CURRY

SNO
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15

INGREDIENTS
Fish
groundnut oil
slice onions
chop tomato
coconut milk
green chillies.
Salt
The Paste:whole red chilli
coriander seeds
cumin seeds
Turmeric
Garlic
Ginger
Tamarind

QUANTITY
750g
120 ml
60 g
60 g
100 ml
4 NO
Salt
The Paste:15gms
15gm
5 gm
5 gm
5 gm
20 gm
40gm

PREPARATION
(1) Clean & cut fish into darnes.
(2) Wash & dressed green chilies.
(3) For paste: - chop garlic & ginger, deseed tamarind & make fine
paste.
COOKING
1. Heat oil in handi, add onions & saut till golden brown. Add
tomatoes & the paste bhunno for 2 minutes. Add second extract of
coconut milk & water (400ml)& bring to boil
2. Then add fish & green chillies. Simmer for 5 minutes. Adjust the
seasoning now add the first extract I coconut milk & bring to boil.
3. Remove to a bowl & served with boiled rice.

PATRANI MACHCHI
SNO
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16

INGREDIENTS
fish
malt vinegar
Salt
Banana leaves to wrap.
groundnut oil
Lemon
Coconut chutney
grate coconut
chop coriander
dressed chilli
chop garlic
red chilli pwd
coriander seeds
cumin seeds
lime juice
salt

QUANTITY
800g
90 ml
To taste
30ml
3 no
100 g
50g
20g
5g
15g
15g
60ml
To taste

PREPARATION
(2) Cut fish into fillet make horizontal slit to create pockets sprinkle
vinegar & salt & keep for 30 minutes.
(3) For chutney: - mix all ingredients & make a fine paste.
(4) Stuff the pocket in the fish with chutney & spread the rest on both side.
Apply oil on leaves & wrap.
(5) Wash lemon cut into wedges.
COOKING
(1) Steam the fish in a steamer for 30 minutes.
(2) Unwrap the fish on a platter & serve with lemon wedge.

AMRITSARI MACHCHI
SNO
1
2
3
4
5
6
7
8
9
10
11
12
13

INGREDIENTS
fish
malt vinegar
salt
g-g paste
Ajwain
red chilli pwd
turmeric
white pepper pwd
gram flour
orange colour
Ghee
Lemon
chat masala

QUANTITY
1.2kg
130
salt
100g
10g
5g
5g
5g
150g
few drops
for fring
2 no
Sprinkle

PREPARATION
1.
2.

3.

4.

clean fish into inch thick darne.

For marinating dissolve salt in vinegar & leave the fish at least
25 minute in it place napkins & press gently to remove exess
moisture.
For its marination mix ginger & garlic paste, ajwain, red chilli,
turmeric pepper & salt with gram flour ,add water (100ml) &
orange colour ,apply paste on both side of the darne & arrange
them on a tray at least on inch keep aside for 20 minutes.
Cut lemon into wedges.
COOKING
Heat ghee in kadhai & deep fry the fish until crisp.
Arrange the fish on plate sprinkle chat masala & served with lemon
wedge.

INDIAN BERADS
Dish Name
NAAN
Recipe
TANDOOR RECIPES
Category
Unit
Description
Qty
KG
Refined Flour
1.5
LT
Milk
0.7
KG
Eggs
0.3
KG
Sugar
0.07
KG
Salt
0.025
LT
Refined Oil
0.1
KG
Baking Powder
0.01
Method:Sieve the flour, salt and baking powder together.
Make a mixture of milk, eggs, sugar and the oil, whisk well.
Gradually pour in the mixture into the flour and fold.
Rest it for 20 minutes, knead the dough with out leaving any dry flour, sprinkling oil and
water if required.
Transfer it into another container.
Make balls of 140 gms, rest it.
Flatten it with your palm and pull one end to elongate.
Bake in the tandoor at 250-degree celsius for about 6 minutes.

TANDOORI ROTI
Dish Name

TANDOORI ROTI

Recipe Category

TANDOOR RECIPES

Qty

Unit

Description

KG

Whole wheat flour (atta)

0.03

KG

Salt

0.05

LT

Oil

Method:Sieve the flour and salt together.

Gradually pour water in the flour and knead it to a smooth dough.
Rest it for 20 minutes and then knead the dough without leaving any dry flour,
sprinkling oil and water if required.
Transfer the dough into another container.

Make balls of 60 gms each and leave them to rest.

Flatten the balls with your palm, and bake in tandoor.

POORI
SNO
1
2
3

INGREDIENTS
Whole wheat flour
Salt
Oil

QUANTITY
250 gms
To taste
To fry

PREPARATION
1. Mix salt & flour together make a bay, add water & make a semi
hard dough, cover with moist cloth & keep aside for 20 minutes divided
into 10 equal balls. Apply oil & flatten with rolling pin into round discs.

COOKING
Heat oil in kadhai & deep fry untill golden brown. Serve immediately.

ROMALI ROTI
SNO
1
2
3

INGREDIENTS
Whole wheat flour
Refined flour
salt

QUANTITY
300 gms
100 gms
To taste

PREPRATION:
(1) Sieve atta,flour & salt together.
(2) Make a boy add water (225ml) in it
(3) Make a salt dough cover with moist cloth & keep aside for 10
minutes. Divided into 5 equal balls & cover for 2-5 minutes.
COOKING
Dust the balls with atta,press & flatteN with rolling pin into ground
discus. 8 stretch each disc by rotating & flipping from hand to
other.place on the convex tawa & bake both side. Serve hot with
Indian Non-veg dish.

Indian sWEETS
PAYASAM
Dish Name
PAYASAM
Recipe
TAMIL NADU
Category
Unit
Description
Qty
KG
Long grain rice
0.075
KG
Saffron
0.0001
LT
Warm milk
0.02
LT
Milk
0.75
LT
Water
0.2
KG
Sugar
0.07
KG
Ground cardamom
0.001
Method:Wash the rice and dry it. Pound it coarsely to break the grains.
Soak the saffron strand in warm milk.
In a large pan, boil the milk for about 40 minutes or until it thickens
and reduces to half. Add rice and water if necessary; boil till the rice
is cooked.
Add the sugar, cardamom and saffron milk. Let the sugar dissolve
and simmer for 10 minutes.
Garnish with sliced almonds.
Variations can be: Semiya Payasam (vermicelli), CarrotMundriparupu Payasam (carrot and cashew nut), Badam Payasam,
and Ada payasam (rice flour pasta and jaggery).
Payasam is generally served on the warmer side.

SHIRIKHAND
Dish
Name
SHIRIKHAND
Unit
Qty
Description
LT
2
Milk
KG
0.02
Curd
KG
0.001
Saffron
KG
0.02
Cardamom powder
KG
0.005
Nutmeg powder
KG
0.2
Powdered sugar
Method:Heat the milk and set curd.
Hang the curd in a muslin cloth and remove all the whey from it.
Take as much sugar as the solid i.e. chakka that one gets after the
whey has been removed.
Then add saffron, cardamom and nutmeg to it.
Mix the shrikhand well till the sugar dissolves or pass it through a
sieve.
Garnish it with roasted charoli nuts.
Shrikhand is ready to be served and eaten with hot, fresh poories.

JALEBI
Dish
Name
JALEBI
Unit
Qty
Description
KG
0.5
Flour
KG
0.05
Gram flour
KG
0.1
Curd
LT
0.03
Oil
KG
0.25
Sugar
LT
0.1
Water
LT
0.01
Lime juice
KG
0.375
Ghee
KG
0.001
Saffron
Method:1.Sift flour and gram flour/ corn flour together.
Beat the curd and add it to the flour mixture. Mix thoroughly.
Pour hot oil into the mixture and blend well. Add enough warm water
to make a smooth batter of pouring consistency.
2.Set the mixture aside for 24-hours to ferment. Add colour to the
fermented batter.
3.Mix sugar with water and make syrup of 1 thread consistency. Then
add lime juice and strain the syrup. Keep it warm.
4. Make a hole in center of a thick piece of cloth from which the
batter can pass through.
5.Heat ghee or oil in a kadhai. Pass the batter directly into the hot
ghee in spirals.
6.Fry at low flame till the jalebis are crisp and golden.
Drain the jalebis and immediately immerse them in the warm syrup
for about a minute.
7. Then remove them with a skewer resting against the ream for a few
seconds.
8. Garnish with saffron. Serve hot.

KHEER
Dish
Name
KHEER
Unit
Qty
Description
LT
1.5
Milk
KG
0.1
Rice
KG
0.1
Sugar
KG
0.05
Almonds
KG
0.005
Cardamom powder
KG
0.03
Raisins
Method:Soak the rice in water for about an hour.
Drain the water from the rice and boil it with milk. Cooked the
mixture till the milk is reduced to 1lt.
Now add sugar, cardamom powder, chopped almonds and raisins.
Bring the rice and milk mixture to a boil and garnish it with vart.

PHIRNEE
Dish
Name
PHIRNEE
Unit
Qty
Description
LT
1
Milk
KG
0.07
Rice flour
KG
0.2
Sugar
KG
0.05
Almonds, blanched and slivered
KG
0.01
Kewra essence
KG
0.001
Green cardamom powder
KG
0.001
Silver leaves
LT
0.1
Water
Method:Add 100 ml cold water to the rice flour to form a paste.
Heat the milk, add sugar to it, and boil the milk for 5 minutes.
Gradually add the rice paste to the milk, stirring till it thickens to a
creamy consistency.
Remove from the flame, add essence, pour into individual dishes, and
sprinkle slivered almonds and crushed cardamom. Decorate with
silver leaves.
Serve hot or cold.

SHAHI TUKRA
Dish
Name
SHAHI TUKRA
Unit
Qty
Description
KG
0.8
Bread loaf
LT
0.2
Milk
KG
0.3
Sugar
KG
0.001
Saffron
KG
0.2
Ghee - for frying
KG
0.01
Elaichi powder
KG
0.001
Silver leaf
KG
0.03
Pista
LT
0.03
Rose water
KG
0.5
Rabdi
Method:Slice the bread and cut it into round shape using a mould. Deep fry
the pieces of bread and
keep them aside.
Reduce the milk to half its total quantity and mix milk, sugar,
saffron and elaichi powder
together.
Soak the fried bread pieces in milk till they are soft.
Arrange the bread pieces on a serving plate and pour rabdi on top of
them. Garnish with silver leaf, rose water, pistachio and saffron.

Indian Beverages
MASALA TEA
Portions: 4 Cups
SNO INGREDIENTS

QUANTITY

Tea leaves (CTC)

10

Sugar

As required

Milk

Water

Green cardamom

Cinnamon

Unit
Gms

Cups

As per required
3
2

Nos.
Sticks

Method of preparation:

Put water in a patila and place it on flame.

Add tea leaves into it and boil with cinnamon.
Let the liquor turn dark amber and add milk as per required.
Bring it to boil, add sugar and then crushed Green cardamom.
Wait till sugar dissolves in it, put off the flame, strain the tea in cups and serve piping hot
with cookies.

Other variations:

Oolong- Semi fermented tea leaf, generally preferred without milk.

Green- Unfermented tea leaf, prepared without milk.
Earl grey- Assam + Darjeeling Flavored with oil of Bergamot orange.
Imperial Russian- Flavored with peel & oil of Bergamot Orange
Rose hip- Flavored with dried Rosehip-Rich in Vitamin-C (Tarragon)- Pods formed at the
base of Rose flowers
English B/F Tea-70% Assam+30%Darjeeling.
Irish B/F tea- 40% Darj+60%Ceylone.

Note: This method is for readymade tea served in cups, tea can also be prepared without milk if
milk is to be served separately.

2. Coffee
Portions: 4 Cups
SNO INGREDIENTS

QUANTITY

Unit
Gms

Coffee powder

20

Sugar

As required

Milk

Cups

Method of preparation:

Put the milk in patila and let it boil.

Put coffee powder and continue boiling.
Put sugar in it and dissolve.
Serve piping hot.
Variations in preparation :

INSTANT Given above

VACCUM INFUSION (CONA)-freshly ground coffee beans are infused in hot

water,vaccumed and after infusion the coffee is served piping hot .

PERCOLATOR- freshly grounded coffee beans are used in a jug of hot water with a
plunger attached on top, the pulger is placed down after the coffe is brewed properly and
after pressing the fresh brew is collected in upper part and coffee beans set at bottom.

CAPPUCCINO- coffee with 1/4th of froth.

ESPRESSO-Coffee without milk served with dark chocolates.

Note: This method is for readymade tea served in cups, coffee can also be prepared without
milk if milk is to be served separately.

3. Lassi
Portions: 4 Glasses
SNO INGREDIENTS

QUANTITY

Unit
Gms

Yoghurt

500

Sugar

As required

Green cardamom powder

gms.

Method of preparation:

Put the yoghurt in a blender.

Add all ingredients and blend with ice.
Serve chilled.
Variations:

Little rose syrup can be dropped in the base of glass by the back of spoon.

4. Masala Chaach:
Portions: 4 glasses
SNO INGREDIENTS

QUANTITY

Unit
Gms

Curd

250

Salt

As required

Jeera powder

10

Gms.

Water

350

ml.

Mint powder

Gms.

Chaat masala

Gms.

Preparation:

Put all the ingredients in blender except jeera powder.

Blend well with ice but prevent formation of butter.
Served chilled with sprinkling jeera powder on top.
Variation:
Chaach can also prepared plain i.e. without any spice like jeera and mint powder.