huner se rozgar 8 weeks food production

KNOWLEDGE UNIT 3

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in times past, consisting only of a room with a bed, a cupboard, a small table and a washstand has largely been replaced by rooms with modern facilities, including en- suite bathrooms and air conditioning or climate control.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

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

·         Large sized hotel- more than 300 rooms

·         Medium sized hotel- between 100 to 300 rooms

·         Small sized hotels- less than 100 rooms 

                                                                                                                                                                                   

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

1.      FIVE STAR DELUXE or SEVEN STAR

2.    FIVE STAR

3.    FOUR STAR

4.    THREE STAR

5.    TWO STAR

6.    ONE STAR

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

VARIOUS TYPES OF CATERING ESTABLISHMENTS                                                                                    

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

Restaurant

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

Transport Catering

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

Airline Catering

Catering to airline passengers on board the air craft, as well as at restaurants situated at airport terminals is termed as airline catering. Modern airports have a variety of food and beverage outlets to cater to the increasing number of air passengers. Catering to passengers en route is normally contracted out to a flight catering unit of a reputed hotel or to a catering contractor or to the catering unit operated by the airline itself as an independent entity.

Railway Catering

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

Ship Catering

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

Surface Catering

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

Outdoor Catering

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

Retail Store catering

some retail stores, apart from carrying on their primary activity of retailing their own wares, provide catering as an additional facility. This type of catering evolved when large departmental stores wished to provide food and beverages to their customers as a part of their retailing concept. It is inconvenient and time consuming for
customers to take a break from shopping, to have some refreshments at a different location. Thus arouse the need for some sort of a dining facility in the retail store itself. This style of catering is becoming more popular and varied nowadays.

Club Catering

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

Welfare Catering

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

Industrial Catering

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

Leisure-Linked Catering

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

                                                                                                                                               

KITCHEN ORGANISATION   

ORGANIZATION STURCTURE OF THE KITCHEN

Modern kitchen organizations aim at orienting staff is all the areas of the kitchen, so that a multi-skilled workforce is created. A business organization is defined as an arrangement of people is jobs to accomplish the goals of the operation. The organizational structure of the kitchen reflects the needs of the operation, the job function, and the various goals.

          The jobs sand duties of staff members also vary from the kitchen to kitchen, and so do the titles attached to the jobs. But certain positions and titles do occur throughout the industry, here are some of the most common positions with a general definition for each and a place in the typical kitchen hierarchy.

     Chef de cuisines [executive chefs]

This position carries overall responsibility for all aspects of production, for the quality of the products served for hiring and managing the kitchen staff, for controlling costs and meeting budgets, and for coordinating with departments not directly involved in food production.

        Duties also include making new menus, purchasing, costing, and scheduling of employees. They are also responsible for kitchen plant and machinery.

Sous chefs (under the chefs)

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

Chef Gardemangers (pastry chef)

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

Pastry chefs

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

Butcher chefs

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

Banquet chefs

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

Chef de parties (section chefs)

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

Demi chef de parties

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

Commis

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

Apprentices

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

   These positions defined here are in a classical sense. In the real world, they are combined, altered, and adapted to fit the specific goals of the individual operation.

Organizational Chart of a medium-size hotel

Executive chef

↓

Sous chef ↓
Cdp Western Kitchen	Cdp Pastry	Cdp Indian Kitchen	Cdp Main Kitchen
↓ Commis	↓ Commis	↓ Commis	↓ Commis
↓ Apprentice	↓ Apprentice	↓ Apprentice	↓ Apprentice

Your place in kitchen = Apprentice/Trainee        

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 PROTECTS FOOD FROM CONTAMINATION do:

Keep food covered whenever possible.

Only handle food using tongs, plants and trays.

Separate raw from high risk foods at all times.

Separate equipment for use with raw and high

Risk food at all times.

Prevent insects, animals and birds entering food

Room or touching food.

Store food in tightly lidded rodent proof containers.

Maintain the highest standards of personal hygiene

 at all times.

Wear suitable protective clothing provided for food handlers.

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

Keep food and equipment off the floor.

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

Use the correct cleaning and disinfection procedures.

Use suitable, appropriate and clean equipment.

Use clean wiping cloths.

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

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

All food will contain some bacteria, though it is important that apart from preventing further contamination from harmful food poisoning bacteria, actions is taken to prevent bacteria in food from multiplying.

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

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

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

            Keep dries food free from moisture.

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

GENERAL RULES FOR FOOD HANDLERS

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

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

Frozen meat must be completely thawed before cooking.

Thawing must be cooked thoroughly.

All reheated foods must be thoroughly reheated and consumed immediately.

Cooked food must be protected from contamination at all times.

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

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

Drying cloths must be kept clean.

Spillages must not be allowed to enter food rooms.

Animals must not be allowed to enter food rooms.

Infestations of insects or rodents must be reported immediately.

Food standards in India

            To meet a country’s sanitary and phytosanitary requirements, food must comply with the local laws and regulations to gain market access. These laws ensure the safety and suitability of food for consumers, in some countries; also govern food quality and composition standards.

             The Indian Parliament has recently passed the Food Safety and Standards Act,      2006that overrides all other food related laws. It will specifically repeal eight laws:

• The Prevention of Food Adulteration Act, 1954
• The Fruit Products Order, 1955
• The Meat Food Products Order, 1973
• The Vegetable Oil Products (Control) Order, 1947
• The Edible Oils Packaging (Regulation) Order, 1998
• The Solvent Extracted Oil, De oiled Meal, and Edible Flour (Control) Order, 1967
• The Milk and Milk Products Order, 1992
• Essential Commodities Act, 1955 relating to food

Prevention of Food Adulteration Act

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

KNOWLEDGE UNIT 4

CLEARING THE KITCHEN AND EQUIPMENT

AND PREPARING FOR WORK

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

           

• Describe the correct method / s of cleaning the various

      kitchen equipment.

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

              

YOURS WORKING AREA

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

Work area clean.  You need to be familiar with your own working area/ kitchen.  You also need to understand that all the kitchen and kitchen equipment needs to be kept clean at all Times.

EPUIPMENTS	DISCRIIPTION	photograph
Brat pan Other names: braising pan, tilting pan Gas burner Other name: gas range, cooking stove Oven Other names: batch oven, rotator oven Convections oven Other name: combi oven 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 Masala grinder Dough mixer Other name: planetary Salamander Barbeque trolley	A brat pan is widely used in volume cooking operations, it is usually available in different sizes are measured in terms of its capacity to hold the liquid. The small table-top models can be as small as 60 liters and the larger sizes could be of 1,000litres. It is usually operated on electricity; it can be tilted to empty the contents. It is widely used for preparing gravies and sauces and even for braising and stewing. Also helps in commercial establishments. The size of the burners and the ranges would depend on the type of operations involved. For bulk cooking one could have low-height stock pot ranges with burners placed at a distance to accommodate large pots. The low height also helps in lifting and removing heavy pots from the range, the burners for volume cooking are also large and the size of the burners is usually mentioned in inches. Ovens are traditionally used for baking purposes. They come in vari0us shapes and sizes. The type of oven to use largely depends in the kind of operations involved. In large operation, where baked products are required to be made in bulk, large rotary ovens are a good choice. There are also; large ovens with automatic feeding belts, in these all the products are loaded and removed from the oven with the help of an automatic feeder. Such an oven is known as a batch oven as big batches of products are baked in them. Convection ovens come in various sizes and work in the principle of circulation of hot air. Some models are also available with roll-in cooking as well as in reheating of food, they are also called combi ovens as they have the facility of using moist as well as dry heat. Walk-ins are refrigerated compact areas where one could walk inside, and hence the name walk-in. they can be custom- made to any size suited for an operation. One could have walk-in refrigerators or freezers depending on the requirement. Certain companies are now specializing in modular shelving so that the storage of food can be as per food safety norms and the hazard analysis and critical control points[HACCP] Freezers are available in various size and are very important for any bulk-cooking involves planning and advance mise en place, one needs sample refrigerated space to store the same until it is ready for cooking. These are available in requirement. You could have the roll-in trolley style or the once which have shelving. Deep fat fryers are safer in bulk cooking for deep-frying as they are available from small table-top models to large ones that can hold up to 30 liters of oil. It is always safe to use deep fat fryers rather than open pots and kadhai while frying large quantities. High-pressure steamers are efficient as they require less cooking time and also maintain the nutrition of the food commodities. They are available in various sizes and one could chose from them depending on the type of operation involved. This is one equipment that is a boon to every chef. This equipment rubs the potatoes against a coarse inner lining of its cylinder, with a continuous jet of water that washes away all the residual peels and dirt. About8-10 kg of potatoes can be peeled in less than a minute by using this equipment. The masala grinder can be of two types: dry and wet. The one shown in the photograph could be used for any type. It has stone rollers inside which crush the masala into a very fine powder. It comes in very handy for grinding masalas and pastes when cooking in bulk. Dough mixers are available in various sizes and one could choose depending on the size of operation involved. Some dough mixer can easily kneed up to 100kg of flour and even more. This equipment is mainly use for gratinating.It has a heating element on the top surface and the food is kept under it. The radiated from the hot element helps in grilling,broiling, or gratinating the food comodities. This is a complete unit comprising a grill, a gas burner, and a small area which is used as a workstation. It is mostly used outdoors for banquet function. Since it is mobile, It is very useful for outdoor events.

	WASH-UP                                         Daily
Dish Washing Machine Preparation Tables Waste Trap Waste Bin Floor Dish/Equipment Racks	Switch off. Scrub the inside with a stiff brush.  Clear food particles from interior trays.  Wash with hot water in the usual way.  Check the water valves to see they are functioning properly. Check water pump for possible leaks.  Inspect curtain, conveyor- rs, all working parts. Report any damage.  Wipe exterior. Wash with soap and water. Remove rubber waste trap, wash with hot soap and water. Dry thoroughly and replace. Check that it is emptied after each meal period. Brush floor with dry stiff broom.  Mop with hot water and Detergent solution.  Clean all corners, behind doors. Under Table supports and under machine. Scrub with stiff hand brush: rinse in hot water.
	Weekly
Walls

CLEANING FLOORS

The floor of the kitchen/food preparation and working areas should be cleaned at least twice a day.  Particular attention should be given to the floors prior to the close of the kitchen at night, so that work can begin promptly the next day.  Remember to frequently rinse and wash the mop, change the water frequently.

The manner of cleaning depends on the type of floor but all floors should be swept at least three times a day and scrubbed and mopped a minimum of twice (using hot water and detergent).

When sweeping the floor, as a rule dust will rise off the floor.  Ensure all food items are covered, before scrubbing the floor all furniture that can be moved should be moved. 

CLEANING WORK SURFACES

All work surfaces should be scrubbed with hot water and detergent but remember table legs and shelving also get dirty.  Do not forget to clean these.

CLEANING VENTILATORS

All ventilators and grease filters must be cleaned regularly.  Daily cleaning is very important and inside cleaning of ventilators should be carried out each week.

CLEANING OF REFRIGERATORS AND DEEP FREEZERS

 All refrigerators should be cleaned out on a weekly basis with hot soda water (all food items to be removed) this includes the outside of the refrigerator.

REFRIGERATOR

Remove all food.  Switch off current morning and allow deforesting.  Scrub out with detergent solution.  Rinse with clean hot water.  Mop dry.  Restart motor and replace food.

REMEMBER

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

• Employees: it makes you proud of your job and shows the right professional attitude.
• The customer:  no one wants to eat food prepared in a dirty kitchen and they won’t get sick!
• The owners, because custom should increase when the public know the kitchen is clean, and they won’t get sued!

CLEANING DISH ROOM

Daily

Stacking Shelves                    Wash shelves.  Dry thoroughly

Table                                       Wash and dry thoroughly.

                                                                                                                        Weekly

                                                Scrub shelves and tables with hot water and

detergent solution.

Walls                                       As previously given.

                                                CLEANING PASTRY ROOM

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

                                                exterior with a damp cloth.  Dry well.

Mixing Machine                     Switch off.  Wash all external parts with detergent

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

                                                Beaters, etc, and dry thoroughly.

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

                                                Wipe with a damp cloth.  Dry thoroughly.  Wash in

                                                Detergent solution.  Dry well.

Cooling Racks Brush racks with a dry stiff brush.

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

place.

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

                       

Work Tables               Scrub tables with proper solution and dry well.

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

with detergent solution.  Mop dry.

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

solution, cleaning all corners, etc.

Utensils                       See that all clean utensils are in place.

                                                                                                                        Weekly

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

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

That gas jets are clean.

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

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

Walls                           As previously given

                                                                                                                        Daily

Refrigerator               As stated previously

Walls                           As stated previously

POT/CONTINER WASH-UP

                                                                                                                        Daily

Rack                            Washracks down with hot detergent solution.

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

                                                                                                                        Weekly

Racks                           Scrub, rinse and dry.

Walls                           As previously given.

                                               

STILL-ROOM

Daily

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

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

                                    with brush provided.  Wash exterior with soapy sponge.  Dry

                                    and polish.

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

                                    filled with clean water.

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

Storage Racks            As previously given.

Tables                         As previously given.

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

                                    with damp cloth.  Dry off.

Toasters                      Remove power plug from wall socket.  Turn toasters upside                                    down and tap gently to remove crumbs and toast deposits.  Wipe

                                    exterior with soapy sponge.  Dry thoroughly.

STARTING WORK

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

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

·         Safety

·         Security

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

When you start the work shift, you need to:

• Unlock doors, cupboards
• Switch on electricity
• Turn on gas/water
• Light gas stoves, ovens, salamanders if needed straight needed.
• Switch on power-driven machines and equipment if needed
• Fill the Bain-Marie and switch on
• Stock the kitchen
• Arrange tools, utensils and equipment
• Requisition and arrange raw materials
• Confer on the day’s work plan
• Always be on time to start work

KITCHEN FULES

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

2.                  WASH  HANDS BEFORE COMMNECINE WORK.

3.                  WORK QUICKLY BUT MAINTIAN CONTROL REMEMBERS SAFETY COMES FIRST.

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

5.                  STAND UPRIGHT WITH GOOD POSTURE TO AVOID FATIGUE.

6.                  KEEP CUPBOARDS, DRAWERS TIDY.

7.                  BE SMART AND CLEAN IN YOUR APPEARANCE.

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

SKILL UNIT 5

CLEANING OF KITCHEN EQUIPMENTS

OBJECTIVE:                 After completing this unit, you should be able to: ·         Describe the correct method of cleaning kitchen equipments. ·         Explain how to clean kitchen properly. ·         Describe how the working area is prepared.

Kitchen equipment should be so designed that it can be:

1. Cleaned easily

2. Readily inspected to see that it is clean

Failure to maintain equipments and utensils hygienically and in good repair may cause food poisoning.

The material used in the construction of equipment must be:

1. hard so that it does not absorb food particles

2. Smooth so as to be easily cleaned

3. resistant to rust

4. resistant to chipping.

HERE ARE SOME POINTS TO BE CONSIDERED WHILE WASHING EQUIPMENTS:

                  NORMAL CLEANING OF MATERIALS:

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

2.      PORTABLE ITEMS: remove food particles and grease. Wash by immersion in hot detergent water. Thoroughly clean with a hard bristle brush or soak until this is possible. Rinse in water at 77oc, by immersing in the water in wire racks.

3.      ABRASIVES: should only be used in moderation as their constant scratching of the surface makes it more difficult to wash it the next time

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

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

6.      PLASTIC: wash in reasonably hot water.

7.      CHINA, EARTHENWARE: avoid extremes of heat and do not clean with an abrasive. Wash in hot water and rinse in very hot water.

8.      COPPER: remove as much food as possible. Soak; wash in hot detergent water with the aid of a brush. Clean the outside with a paste made of sand, vinegar and flour. Wash well rinse and dry.

9.      ALUMINIUM: do not wash in water containing soda as the protective film which prevents corrosion may be damaged. Wash in hot detergent water. Clean with steel wool or abrasive.

10.  TAMMY CLOTHS, MUSLINS AND PIPING BAGS: after use they should be emptied, food particles scraped out, scrubbed carefully and boiled. they should be then rinsed and allowed to dry.  Certain piping bags made of plastic should be washed in very hot water and dried. Nylon piping bags should not be boiled.

11.  SAWS, CHOPPERS AND MANDOLINS: these items should be cleaned in ht detergent water, dried and greased slightly.

12.  STAINLESS STEEL: is very easy to clean. Soak in hot detergent water. Clean with a brush, rinse and dry.

SKILL UNIT 6

KNIFE SKILLS

OBJECTIVE:                 After completing this unit, you should be able to: ·         Explain and observe the safety rules concerning knives. ·         Describe the use of various types of knife. ·         Name and describe various cuts of vegetables and fruits

Culinary operations involve a wide variety of manual skills most of which employ the use of chef’s knives.  Such tasks include chopping, slicing, dicing, boning, filleting, turning, etc.  These tasks dictate the size and design of the various tools known as chef’s knives.

Knives are usually made of stainless steel.  Non-stainless steel knives are still available but can rust unless looked after properly.

PEELING/PEELERS

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

PARING KNIVES

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

FILLETING KNIVES

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

COOK’S KNIFE

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

CHOPPING KNIVES (LARGE AND EXTRA HEAVY)

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

CARVING KNIVES

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

BONING KNIVES

These knives are used to remove bones from meat, poultry and game.  The blade is firm, with a sharp point, it is designed to be easy to use when boning as well as safe.  When using this knife it should be held like a dagger with your thumb covering the rounded end of the handle. This along with the safety design (guard) prevents your hand running or slipping down the blade.

PALETTE KNIVES

A straight handled and a flat flexible blade with no sharp edges. The width of the blade may vary. They are used for shaping foods and lifting and turning foods during cooking.

SAFETY RULES

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

• Hold the knife point downward,

      when carrying knives around the

      kitchen.

• Place knives flat on tables.

• Do not let knives hang over the

      edge of the table.

• When using a knife keep your mind

      and eye on the job.

• Use the right knife for the right job.

• Always keep knives sharp.

• After use always clean the knife and

       put it away.

• Always keep the handle of the knife clean

      and free from grease.

VEGETABLES CUTS

Brunoise                                       

           

                                                                       1 mm/ ¹/₁₆inch cubes approximatelely

Macedoine

                                                                        5 mm/ ¼ inch cubes approximately

Julienne

                                                  

                                                                        Very thin strips:

                                                                        1 mm/ ¹/₁₆ inch thick

Jardiniere

                                                  

                                                                        Stick shapes:

                                                                        2 * 2 * 15 mm/ ¹/₈ * ¹/₈ * ¾ inch

Paysanne

                                                      

                                                                        Triangle: 10 mm/ ½ inch sides

                                                                        Squares: 10 mm/ ½ inch sides

                                                                        Circles: 10 mm/ ½ inch diameter

CARE OF KNIVES

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

CHOPPING BOARDS / CUTTING PADS

• When using knives to do any kind of food preparation always use a chopping board or cutting pad. This prevents your knife from getting blunt.
• Chopping boards used to be made out of wood. Now they are often made from a strong plastic. These may be color coded, for different types of food tem – such as red for meats, blue for fish and green for vegetables.
• Clean chopping boards avoid cross-contamination of bacteria, causing food poisoning to guests.
• Wooden chopping boards should be avoided and changed for plastic cutting pads wherever possible.

 

WASHING AND BLANCHING FOOD

·         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

·         Understand the spices and their identification ·         The use of spices in cooking

 

Some common spices

Cilantro	Fresh leaves	Delicate texture, Herbaceous aroma & Flavor. Leaves resemble flat parsley.
Cinnamon	Stick or Ground	Aromatic bark of cinnamon or cassia tree.
Clove	Whole or ground	Pungent & Sweet flavor.
Coriander	Whole or Ground	Round, Light brown, hollow seed, slightly sweet, musty flavor.
Cumin Seed	Whole or Ground	Small red resembling caraway but lighter in color.
Curry Powder	Ground or Blend	A mixture of 16-20 spices incl. turmeric, cumin, coriander, ginger, clove, cinnamon, black pepper, red pepper, etc.
Cardamom	Whole pod, ground seed	Tiny brown seeds inside white or green pod; sweet & aromatic; expensive
Cayenne (red pepper)	Ground	Ground form of hot red pepper, looks like paprika, but is extremely hot
Celery seeds	Whole, Ground	Tiny brown seeds with strong celery flavor
Chervil	Crushed leaves	Heb with mild flavor of parsley & tarragon.
Chili powder	Ground blend	Blend of spices including cumin, chili pepper, oregano, garlic
Chive	Fresh, Dried, Frozen	Grasslike herb with onion flavor
Allspice	Whole, Ground	Small brown berry, flavor resembles blend of cinnamon, clove & nutmeg
Anise Seed	Whole, Ground	Small seed, licorice flavor
Basil	Crushed leaves	Aromatic leaf, member of mint family
Bay Leaf	Whole	Stiff. Dark green, oblong leaves; pungent aroma
Caraway Seeds	Whole	Dark brown, curved seeds; familiar rye bread seasoning
Paprika	Ground	Ground form of a dried, sweet red pepper
Parsley	FRESH: whole sprigs, in bunches DRIED: in flakes.	Dark-green curly or flat leaves with delicate, sweet flavor.
Pepper- Black & White	Whole, Ground fine, medium or coarse.	Small black or creamy white, hard berry. Pungent flavor or aroma.
Poppy seed	Whole	Tiny Blue-Black seeds with faint but distinctive flavor
Rosemary	Whole	Light green leaves resembling pine needles.
Saffron	Whole (Thread)	Red stigma of saffron crocus. Very expensive
Marjoram	Crushed Leaves	Gray green herb with pleasant aroma & slightly minty flavor. Similar to oregano but much milder
Mint	Leaves	Aromatic herb with familiar cool flavor; two varieties: Spearmint & peppermint.
Mustard seeds	Whole, Ground	Very pungent seed in two varieties: white or yellow & brown- brown is stronger.
Nutmeg	Whole, Ground	Sweet, Aromatic kernel of nutmeg fruit.
Oregano	Leaves, Ground	Pungent herb, known as “PIZZA HERB”

Some common vegetable’s

English Name	Indian / Hindi Name
Ash Gourd	Petha
Aubergines	Baingan
Banana (raw)	Kela
Beetroot	Chukander
Bitter Gourd	Karela
Bottle Gourd	Lauki
Brinjal	Baingan
Broad Beans	Papdi / Vaal
Cabbage	Pattagobi
Capsicum	Simla Mirch
Carrot	Gajar
Cauliflower	Phoolgobi
Chilli (green)	Harimirch
Chilli (dry red)	Sukhi Lalmirch
Cluster Beans	Gavar
Coconut	Nariyal
Colocasia leaves	Patrel / Patra
Colocasia roots	Arbi
Coriander leaves	Hara Dhania
Corn	Makai
Cucumber	Kheera / Kakdi
Curry leaves	Kadi patta
Dill	Suva bhaji / Soye
Drumstick	Shingh phali
Eggplant	Baingan
French Beans	Fansi
Fenugreek leaves	Methi patta
Garlic	Lahsun
Gherkins	Thendli
Ginger	Adrak
Gooseberry	Amla
Green Bell Pepper	Simla Mirch
Green Mustard	Sarson ka saag
Green Peas	Matar
Green Onion	Hara Pyaz
Jackfruit (raw)	Kathal
Knolkol	Gathgobi
Lady Finger	Bhindi
Lemon	Nimbu
Lettuce leaves	Salad patta
Lotus Stem	Kamal Kakdi
Maize	Bhutta
Mango (raw)	Kaccha Aam / Keri
Mint	Pudina
Mushroom	Khumb / Guchhi
Okra	Bhindi
Onion	Pyaz
Plantain (raw)	Kela
Plantain flower	Kele ka phool
Plantain pith	Kele ka guda
Potato	Aloo / Batata
Pumpkin	Kaddu
Purple Yam	Surti Kand
Radish	Mooli
Ridge Gourd	Tori / Thurai
Snake Gourd	Chichinda / Padval
Spinach	Palak
Sweet Potato	Shakarkand / Ratalu
Tomato	Tamatar

GARBAGE TREATMENT

·         How to process the garbage ·         Various methods of disposal

  

Solid Waste

Garbage or swill is the waste matter resulting from the preparation cook and consumption of food. Waste matter from preparation will include vegetable and fruit peels and trimmings, rotten food stuffs, spoilt can food, etc/ cooking wastes/include peels. Skin and bones, charn prepartions and spoilt food. Sometimes food is wasted after it is serve plate waste also accounts for a large portion garbage.

Refuse refers to any waste material, either non food or swill. Non food waste from the kitchen includes all cans, bottles, paperbags, polythene items, papernapkins and straws toothpicks, etc.also contribute significantly to the overall solid waste matter.

If waste is allowed to accumulate it is dangerous to health. This is because of the following reasons:

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

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

     especially flies.

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

(4)  It may pollute the water supply.

(5)  There is a risk of air pollution in case of accidental or spontaneous combustion of rotting refuse because of the production of gas.

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

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

     Collection

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

Storage of garbage

Garbage should be tilled in bins should be kept in the coolest place. care should be taken to ensure easy cleaning and absence of pests. The garbage storage area should be large enough for the amount of garbage that will accumulate.

The garbage bin

The garbage bin should have the following characteristics:

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

(2) Stoutly constructed and durable

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

(4) Unrigged.

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

(6) Leak proof

(7) Easy to clean

(8) Pest proof

  The bins should be placed on cemented platforms approximately 35 cm(14 inches) to 45cm (18 inches) above the ground and 23 cm(9 inches) away from the wall. this will prevent legged pests from reaching the bin.

The top of the platform should be slatted to avoid accumulation of moisture around the base of the bin. The bins should not be exposed to the sun or rain.

Cleaning the Bins

After the bins are emptied they, should ideally be rinsed with warm and scrubbed with a long handed brush using soap and disinfectant. The floors of the disposal area should be clean and free from any spare refuse.

Kitchen waste and plate scraping should be collected in closed container or a stronger polythene bag or disposable cartons. To check pilferage transparent bags may be used.

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

These can be directly emptied into or placed in the main bins at regular intervals.This waste should never be carried through the dining areas.The containers should always be covered and cleaned thoroughly as soon as they are empty.

Methods of Disposal

Before selecting a method for proper disposal of wastes, it is necessary to understand the value of the waste matter which is to disposed off and the nuisance it is likely to cause if improperly disposed.

S.NO.	Methods of disposal	Types of         Waste	Precautions
1.	Land filling(dumping and controlled dumping)	All types of solid waste	Select low lying site at least 45m away from habitation, start filling at one end garbage should be properly compacted and covered with earth
2.	Burial	Dry garbage, wet garbage, dead pests	Dig deep trenches, cover garbage with soil, deposit garbage daily.
3.	Incineration	Dry garbage,dry leaves soiled cotton, dirty rags, outdated pesticides	Burn away from building
4.	Composting	Garbage, toilet waste or sludge,dry plant matter.	Area should be located away from habitation; use composite manure in fields.
5.	Mechanically disposing (pulpers,compacters)	Soft food waste, dry bulky waste,i.e. cartoons,cans	Food residue which remains in the pulper should be disposed off with garbage;store dry and wet wastes separately
6.	Vermiculture	Food waste,sewage	Crush or shred food waste and spread it in layers
7.	Biogas	Toilet waste, agriculture waste,dung	Amount of water used should be controlled
8.	Recycling	Paper,cardboard cartoons,plastic,polythene,glass,metal, waste food	Store each type separately;do not mix with wet garbage;process waste food adequately to kill pathogens
9.	Sewers and drainpipes	Wastewater,sewage.crushed soft food waste	Drains should not get blocked; drains should have a grease trap;sewers should have no leakage
10.	Soakpits	Wastewater from kitchen,bathroom and wash up area	The container which receives the wastewater should be cleaned fortnightly
11.	Exhaust fans and ventilator hoods	Strong fumes,smoke,food odour and grease	Exhaust fumes discharge into the air should not cause a nuisance;filter on hoods should be cleaned regularly

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

Land filling Dumping: Refuse is dumped in low lying land or in land depressions like pits and hollows for reclaiming low lying land.This is the easiest method of disposing dry refuse.Bacterial action reduces the volume of the refuse and gradually converts it to humus. This method however, has the following disadvantages:

1.     Loose refuse may be dispersed by wind

2.     garbage is exposed to files and rodents

3.     it is unsightly in appearance and produces an unpleasant

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

Controlled dumping: if dumping is done during the season and under proper supervision, it is called controlled dumping. It is used to fill land depressions, disused quarries and empty pits. The land selected should be outside town limits, at least 45 m (150 feet) away from the nearest habitation. The work of filling up should start at one end of depression.

Refuse is dumped, adequately compacted and covered with earth at the error of the day or after a maximum period of 72 hours.The refuse is deposited uniform layer up to 1.8 m (6 feet) in eight. Each layer is sealed with mud cover of at least 23 cm (9 inches) m thickness. Dumping is done till the level reaches 60 cm(2feet) above ground level to allow for subsequent settlement. This made soil should be used for cultivation for 10 years another only then used as residential land.

Burial: A trench is prepared to collect the garbage.At the end of the day the refuse is covered with 20 to 30 cmof earth. Alternate layers of refuse no earth are formed. When the trench is filled up till it is only 40 cm deep, it is filled with each and sealed. A new trench is then dug.

Composting:  This is a method of combined disposal of refuse and sludge. Sludge is the solid precipitate in the sewage tank, which settles at the bottom.

Incineration: it is a hygienic method involving burning of refuse and converting it into harmless waste. It is burned in especially constructed incinerator. The incinerator should be maintained in perfect working condition.

Disadvantages

1. If refuse does not burn properly, too much offensive smoke is produced which in turn, pollutes the air.

2. Organic nitrogen, which could have been returned to the soil is converted into inorganic nitrogen and is returned to the atmosphere.
3.  This method cannot be used during the rainy season or if the refuse is wet.

4.     Although incineration is ideal from the sanitary point of view. It is costly compared to other methods and the fuel and fertilizer value of the waste is lost.

Simpler forms which can be easily assimilated by plants: The burring action of the worm tills the soil ten times deeper then the traditional plough.

The worm feeds on garbage and excretes it as manure, known as vermicastings, which is a highly enriched kind of bio fertilizer and contains hundreds of tiny earthworm cocoons to continue the process. It restores fertility to degraded soils and wastelands.

Biogas Generation: Human excreta, animal droppings and plant and agricultural wastes can be processed in a biogas or gobar gas plant to produce fuel gas and rich manure. The plant consists of a circular tank shaped like a well. The tank is divided into two sections by a partition wall. It is covered on top by a cylindrical dome for the collection of gas.

The two main products formed by anaerobic digestion are .

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

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

Recycling: Recycling is the reprocessing of waste products so that they can be re-used.

Recycling food waste one way of utilizing the energy from waste food is by using it as feed for pigs and poultry.

Recycling non-biodegradable waste all kinds of glass,plastic,polythene, paper and metal can be recycled.

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

One volume of refuse is reduced to one-fourth its original weight. The residue is a mass of hard material called clinkers and is used for road making.The cost of transporting refuse is minimized. This is one of the best methods of garbage disposal.

Mechanical Disposers: Mechanical disposers include pulpers or disintegrators and mechanical compactors.

Pulpers or disintegrators: The latest way of disposing kitchen waste as soon as it is produced is, through an automatic garbage disposal machine.

These machines are filled under the existing sink or may be purchased as a self-contained unit. The pulper or disintegrator grinds food waste into tiny particles, which is then flushed with water.

This machine is useful because it helps in preventing accumulation of soft, wet garbage, which would otherwise decay very quickly.

Mechanical compacting dry bulky wastes, which occupy a large volume of space in the garbage bin such as cartons and cans, could be reduced in volume before disposal of garbage can be reduced to one-fifth its original

Volume.

Disposal of Biodegradable wastes

Bacteria act on organic matter and decompose it either aerobically or anaerobically.

In aerobic decomposition complete combustion takes place and is accompanied with the production of methane gas.

Vermiculture: This is achieved with the help of the earthworm pheretima oblongata. Aerobic bacteria multiply in the gut of the earthworm and decompose waste like sugars, starch, cellulose and protein into humus.

                               

KNOWLEDGE UNIT 8

HANDLING COMPLAINTS

·         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 can’t satisfy them, guests will be unhappy, but if you can give better good and service than guests expect, you will have gone far beyond their hopes.

Remember, too, that many of your guests will have traveled a lot. They will judge your service against their experiences of other hotels. You must make their time with you worth remembering-because of the high quality food and service you gave them!

Trying to make every guest’s stay a happy one is not only done to make people happy. By giving first class food and service you can help to make sure you will have a job in the future. Happy guests will want to return; happy guests tell their friends. In this way caring for customers can help keep you in a job.

Remember that any guest who has just checked in is in a strange environment. They won’t know their way around.

Caring for your customers and offering them a good quality service is all about putting people first. The reason for serving hot tea, making fresh bread, creating sauces and making food look attractive is to give your visitor the best possible service. It is often easier to focus on the task of baking and cooking, and remembering to do everything the way you were taught than it is to remember why you are doing it- and that is to give the guest the best possible experience.

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

Don’t confuse the idea of offering a perfect service with the idea of having the perfect product. It is possible to deliver a really good service to visitors in ahotel or guest house that has no star rating! It is also possible to deliver a poor quality service in a five star hotel!

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

To offer high quality to every guest means that you must keep your standards high all the time. You need to take as much care at the end of a long shift as you do at the start of a new one, even if you are feeling tire. You must take as much care in producing the last omelette of the day as you did with the first one.

To offer high quality to every guest means you must develop routines, good habits and systems and then make them work every time.

Develop routines for tasks that have to be done again and again so that completing them becomes a habit and nothing gets left out.

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

AND WHEN THINGS GO WRONG…..

Even when thing go wrong you can still offer your guests quality food and service by sorting out the problem quickly. In fact, you can turn the mistake into an opportunity to show guest that you are willing to go the extra mile!

GOING THE EXTRA MILE

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

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

In your job you will have been shown a whole series of tasks to do and been encouraged to do them well each and every time. When you know that you manager will be checking up on your work you can easily start to focus on doing the job right just to please your manager, and forget that the reason for doing the job is to look after your guests. To give them the best possible standard of care and service is the reason for doing all the different tasks that are part of your job.

It’s worth asking yourself occasionally “Why am I doing this?” if your answer puts the guest first you have understood correctly. But if your answer says, “Because my manager said that’s what to do” you are not thinking of the customer, and are likely to be doing the minimum to scrape by. So, “giving the extra mile” means thinking of the customer’s reaction to your work, and trying to look after their comfort and satisfaction.

With experience you will learn what guests expect from their stay with you. You will start to notice patterns in the type of requests they make. The secret in making the extra effort is anticipating the request before it comes, being prepared to deal with it, and even perhaps offering it before it is asked for.

Guests want and expect new experiences. These could be a new climate, new scenery, new foods, taking part in unusual experiences, living in a new culture, or seeing a new way of life. But they still expect a degree of comfort that comes from being in a familiar environment. They want hotels to supply food they are familiar with.

IT IS IMPORTANT TO RECONGNISE THESE DIFFERENT NEEDS AND BE READY TO LOOK AFTER THEM.

The patterns of requests may be linked to other characteristics such as age or the purpose of the trip (holidaymakers are very different from business and conference travelers). Business and conference travelers want efficient professional service to act as a backup to their activities. For them, speed is always important. Holiday guests are more likely to want to spent time enjoying their meals, and will want prompt service without being rushed or having to wait long times between courses.

Individual clients too will have their own likes and habits that you can identify and work around. Noticing personal preferences and providing for them certainly will make your individual clients feel special.

Knowing you have given guests the best possible service should give you a sense of pride in your work and in yourself. You will know you have been caring for your customers! If you can achieve that sense of pride, your job satisfaction will be high. You will fell pride in yourself. And that is what it’s all about!

KEY PHRASES:

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

            Put guests, not the tasks first

            High standards need to be repeated all the time

            Develop routines and systems

            Turn problems into caring opportunities

            Adding extra care is putting people first

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

     BASIC FIRST AID

        ·         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  unusual showing (blood, awkward limbs, swelling, bruising, or sweating).

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

            SPECIALIST ASSISTANCE:

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

            them comfortable.

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

             Bleeding difficulties; and important Treatments of dressing wounds and          

             Supporting injured bones may be attempted only qualified first aiders.

4.         THE MEDICAL SITUATION

·         As early as possible after the accident/injury arrangements must be made to move the casualty to a doctor/nurse or to hospital.  Any important facts or details about the causality or circumstances of the accident must be given to the ambulance person; medic or doctor.

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

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

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

WOUNDS        -           pressing directly on a wound flattens

                                    The blood vessels and stems the flow

                                    of blood.

-                            pressure needs to be applied for 5 -15

                  Minutes to allow blood to clot.

-                            ensure no foreign bodies are present

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

-                 press on the wound with a clean dressing,

                  i.e towel (NOT cotton wool).

-                 raise 5/10 minutes, apply a bandage or

                  Plaster depending upon size o wound.

-                            arrange for medical attention as soon

                  as possible if necessary.

BURNS:           There are various types of burns:

                        DRY

                        From: flame, hot electrical equipment.

                        COLD

                        From: ice:

                        SCALD

                        From: wet heat (steam or fat)

                        CHEMICAL

                        From: acid:

                        ELECTRICAL

                        From: electrical current:

                        RADIATION

                        From: sun

MINOR BURNS AND SCALDS:

Do’s

-                      Reassure the casualty.

-                      Immerse area of burn in

                              Clean cold running water

                              For at least 10 minutes. (If

                              There is no water available

                               Use milk/lemonade).

                  -            remove any rings, clothing

                               (Unless stuck) before area

                               Swells.

                  -           cover burn with a clean 

                               Dressing or cling film/clean       

                                Plastic bag.

                 -           If in doubt seek medical

                                 Assistance.

Do not’s

-                      Use creams, fat or lotion.

-                      Use adhesive dressings or plasters.

-                      Burst blisters or remove loose

                             Skin.

ELECTRICAL INJURY:

SIGNS AND SYMPTOMS:

-           Casualty may not be

            Breathing; and the heart May have stopped.

-           Possible burns and shock.

NEVER TOUCH CASUALTY WITH BARE HANDS.

SWITCH OFF THE POWER AT MAINS IF POSSIBLE.

Treatment: ONLY BY QUALIFIED FIRST AIDER!

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

-                      Arrange for removal to hospital.

-                      Treat any burns.

CHEST COMPRESSION:

THIS DOES THE WORK OF THE HEART WHEN IT HAS STOPPED AND YOUR HANDS MUST BE DIRECTLY ABOVE THE HEART WHEN PRESSIHG DOWN.

1. Kneed to side of casualty at the ribs.

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

3press 2” approximately every second.

4. Continue until medical help arrives.

CHOKING

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

            are not choking.  If not:

           

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

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

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

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

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

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

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

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

            repeat sequence.  Send for medical help if required.

FAINTING:

            If casualty feels faint, sit them down and help them to learn forward with head between the knees, taking deep breaths.  If unconscious but breathing normally, lay them down with legs raised.  Loosen any tight clothing at neck, chest and waist.  Reassure casualty as they recover, raise to sitting position.  Do not: give casualty anything by mouth until fully conscious, and then only sips of water.

NO ALCOHOL.

STINGS AND BITES:

·                                             Keep the casualty calm.

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

·                                             Avoid squeezing the sac at the top of the sting as this will force more poison into the casualty.

·                                             If they develop an allergic reaction SEEK MEDICAL HELP.

Snake bites:

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

Scorpion bites:

• Treat as for snake bite.
• Immobilize the affected limb.
• SEEK IMMEDIATE MEDICAL AID.

FRACTUES AND SPRAINS: SEEK MEDICAL HELP

SHOCK:

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

Do not:

1. Give casualty a hot water bottle.
2. Move them unnecessarily.
3. Give casualty anything to eat or drink.
4. Allow the casualty to smoke.

EGGS

Know the quality, Grades and composition of eggs. Various egg preparations

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

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

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

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

Size

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

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

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

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

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

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

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

Egg Size Classifications

SANITATION

In recent years ,cases of salmonella food poisoning have been caused by raw or

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

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

operations.

FUNCTIONS

Eggs perform the following functions in baking:

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

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

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

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

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

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

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

to texture.

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

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

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

important function in products that are low in other fats.

5. Moisture Eggs are mostly water.This moisture

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

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

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

these products.

6. Flavor

7. Nutritional value

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

brown easily and contribute to crust color. Egg Dishes

                                            

Breakfast EGG preparations

                                         

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

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

                    

 OMELETTES

Dish Name		Omelets
Qty	Unit	Description
2	No.	Eggs
50	gm	Butter\Oil
		Salt and Pepper
Method:- 1.      Break egg into a bowl. 2.      Beat well , until the Yolk and White are properly mixed. 3.      Heat omelette 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 Omelette to edge of the pan tilt the pan completely so that the omelette is in the canter of the plate Note:- Variations can be made by adding chopped Mushrooms, Cheese ( by stuffing), and chopped onions & tomatoes

                         

                            SCRAMBLED EGG

Dish Name		Scrambled Egg
Qty	Unit	Description
8	No.	Eggs
20	ml.	Milk
		Salt
0	Gm	50
Method:-
1.      Break egg  in a bowl , lightly season with salt and pepper, mix well with a Milk 2.      Melt 25 gm of butter in a thick bottom pan . add to egg and cook over a double boiler, stirring continuously until eggs are set. 3.      Remove from heat correct seasoning mix it remaining 25gms. Of butter. 4.      Serve in Individual egg dishes.

SOUPS

  TOMATO AND CORIANDER SOUP

Dish Name		Tomato and coriander soup
Qty.	Unit	Description
500	gms	Tomatoes Chopped
30	gms	Butter
2	gms	Coriander seeds
5	gms	Ginger, chopped
5	gms	Garlic , chopped
40	gms	Flour
4	No.	Bay leaves
		Salt
		White pepper powder
1	Litre	Vegetable stock
20	gms	Green coriander , chopped
Method:-
1. Melt butter in a handi , add coriander seeds and sauté till they crackle. Add ginger and garlic and sauté for a minute. 2. Add flour and cook to a sandy texture without colouring, add the tomatoes and sauté for a few minutes. 3. stir in the remaining ingredients except green coriander and cook for about 20 minutes. 4. Remove from heat and pass through a soup strainer. 5. Add the green coriander and reheat till it comes to a boil. 6. Remove from heat and transfer to soup bowls 7. Serve immediately, garnished with green coriander

DAHI SHORBA

Dish Name		Dali Shorba
Qty.	Unit	Description
300	gms	Yoghurt
25	gms	Butter
10	gms	Fenugreek seeds
10	gms	Mustard seeds
150	gms	Gramflour(Besan)
5	gms	Turmeric
225	gms	White Radish , diced
3	Litre	Water
10	gms	Curry leaves
5	gms	Curry powder
100	gms	Cream
		Salt and Pepper
Method:-
Melt butter in a pot, add fenugreek and mustard seeds, sauté add gramflour salt and white pepper powder and turmeric powder. Add radish blended in yoghurt and 1 litre of water, cook till pleasing aroma of gramflour emanates, simmer for 10 mins. Add curry leaves and stir in the curry powder , remove from the heat and pass through the soup strainer Stir in the cream, transfer to soup bowls and serve.

PALAK SHORBA

Dish Name		Palak Shorba
Qty.	Unit	Description
500	Gms	Spinach
30	Gms	Butter
30	Gms	Flour
25	Gms	Ginger, Chopped
5	Gms	Garlic, Chopped
2	Gms	Black peppercorns
1.5	Litre	Vegetable Stock
2	No.s	Bay leaves
		Salt and Pepper
Method:-
Chop Spinach leaves and wash thoroughly Melt butter in a handi, add flour and cook to sandy texture. Add ginger, garlic spinach and saute for few mins, add black peppercorns and bay leaves. 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. Return the puree to the stock , cook for 5 mins. Remove from heat transfer to soup bowls and serve hot

RASAM

Qty.	Unit	Description
100	Gms	Lentils
40	Gms	Tamarind
6	Gms	Turmeric
8	Gms	Red chilli power
16	Gms	Salt
16	Gms	Coriander powder
160	Gms	Tomatoes, quartered
8	Gms	Cumin seeds ,powdered
8	Gms	Garlic, chopped
13	Gms	Ginger, chopped
6	Gms	Balck peppercorn
3	Gms	Asafodetida
1	Ltr	Water
	FOR THE TEMPERING
3	Gms	Red chillies ,whole
8	Gms	Mustard seeds
5	Gms	Sesame seeds
1	Sprig	Curry leaves
METHOD:-
1.      Soak tamarind in water , squeeze out the pulp and discard waste. 2.      Soak lentils in water for ½ hour drain and keep aside. 3.      Heat the tamarind extract in a hand i, add tamarind extract powder ,red chilli powder ,salt ,coriander powder and tomatoes and cook on low heat for  20minutes. 4.      Add cumin ,garlic, ginger ,black peppercorns and asafoetida, mix well and cook for another 10 minutes 5.      Stir in the lentils along with water. Bring to a boil , reduce heat and cook for 10 minutes .remove from heat and pass through a soup strainer. 6.      For the tempering heat oil in a pan, add red chillies mustard seeds, sesame seeds and curry leaves. saute till they crackle. 7.      Remove from heat and add this to the prepared soup. 8.      Serve hot ,as a starter or as an accompaniment to a meal

Salads

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

In simple words a salad is a composition of ingridients that can be raw or cooked or cold usually served with a dressing and eaten as an appetizers or as a main course in the luncheon menu

Composition of salad

• Base 
• Body
• Dressing
• Garnish

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

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

·         Dressing:-  it is used to moisten and flavour of the salad. It also helps reduce the excessive bitterness that same salad leaves may have

The dressing should be added towards the end or as close to the service times as possible. if no ,the greens in the salad will go limp.

Dressing can vary from the classical French  dressing (three parts oil and one part vinegar) or mayonnaise based dressing to more contemporary dressing such as blue cheese dressing ,fruit-based dressing and balsamic dressing

·         Garnish:-  it is prime importance in any salad it is focal point of the salad and gives the salad its distinctive nature, it provide eye appeal to salad.

Common garnishes are chopped walnuts, fresh herb sprigs, fresh sprouted seeds etc.

                            

Types of salad

Simple salads

These salads comprise only one prime ingredients, which makes up the body, with some garnish and

Tossed with dressing.

Common example of such are beetroot salad that uses boiled diced beetroot with a vinaigrette dressing or a classical tomato salad where roundels of tomatoes are use and serve with a dressing and garnished with chopped parsley.

Compound salads

Comprises of more than one ingredients unlike simple salads

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

·        Fish based

·        Fruit based

·        Vegetable based

·        Meat based

        FISH BASED

• NICOISE SALAD-blanched French beans ,boiled quartered eggs, quatered tomatoes, kalamata olives ,anchovy ,vinaigrette dressing ,capers ,and boiled potatoes.

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

           Fruit based

• WALDROF SALAD ;-diced apple+ celery chopped, blanched deskinned chooped walnuts, mayonnaise dressing

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

• DALILA SALAD: Diced apple, banana, mayonnaise dressing

• FLORIDA SALAD: Arrange 3 or 4 orange segments, sprinkle with a little orange zest, serve an acidulated cream dressing separately

VEGETABLE BASED SALAD

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

·        RUSSIAN SALAD: Boiled diced potatoes,carrots,pineapples,green peas,French beans,mayonnaise dressing

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

·        CAESAR SALAD:Romaine lettuce,,garlic,croutons for garnish,rendered bacon, ceaser dressing(coddled egg,olive oil,anchovies and parmesan)

  

SALAD DRESSINGS

oil and water do not normally stay mixed but separate into layers. Salad dressings, however, must be evenly mixed for proper service, even though they are made primarily of oil and vinegar. A uniform mixture of two unmixable liquids is called an emulsion. One liquid is said to be in suspension in the other.

TEMPORARY EMULSIONS

A simple oil and vinegar dressing is called a temporary emulsion because the two liquids always separate after being shaken. The harder the mixture is beaten or shaken, the longer it takes for it to separate. This is because the oil and water are broken into smaller droplets, so the droplets take longer to recombine with each other so the oil and water can separate. When a mixture of oil and vinegar is mixed in a blender, the resulting mixture stays in emulsion considerably longer. Some ingredients act as weak emulsifiers. For example, when mustard is added to the mixture, the vinaigrette stays emulsified longer. Other ingredients that work this way include vegetable purées and stocks with a good gelatin content. Even these mixtures, however, will separate when they stand long enough. They should be mixed again before use.

vinaigrette

Basic vinaigrette, the first recipe in this section, is a simple mixture of oil, vinegar, and seasonings, The ratio of oil to vinegar in a basic vinaigrette is 3 parts oil to 1 part vinegar

PERMANENT EMULSIONS

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

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

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

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

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

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

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

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

SANDWICHES

A sandwich may be many things – it can be a delicious bit of nonsense, that makes you ask for more!  It can be prim and proper and just a bit stodgy – or staunch and hearty – or it just be an empty promise!!!!

It is difficult to actually pin point when the sandwich actually appeared as a form of food presentation. We do know that the concept of wrapping bread around a filling for portability is ancient. It parallels the invention of bread. The sandwich involves bread in one way or the other. There is a universal chain of food items worldwide which all have a connection of a filling enclosed in a starchy casing. In china there is the Spring roll or the Egg roll; in Italy there is the Calzone; in Mexico, the Burrito; in Spain, the Empanada and Greece has the Pita.

      PARTS OF A SANDWICH

The four parts of a sandwich can be listed as:

-          Bread                                - Filling

-          Spread                               - Garnish

I   Bread  

Various types of bread can be used to make sandwiches

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

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

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

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

e.      Unleavened bread like pita

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

II   Spread

The main function of the spread is to hold the filling and the bread together. It also forms a protective layer on the bread and prevents it from getting soggy from the moisture in the filling. Moreover, it adds to the taste of the sandwich and in case of children, contributes to the nutritive value

Plain and compound butter like anchovy, herb, parsley butter

Mayonnaise and its derivatives

Low fat spreads like margarine

Cheese spreads and cheese paste

A combination of the above.

III Filling

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

Fillings could include meat. Poultry, fish, eggs, vegetables etc. Salami, cooked roast chicken, ox tongue, sliced cucumber and tomato are all popular fillings.

The filling could be a single item, or a combination of several. Ham and cheese, Cucumber and chutney, Bacon and tomato. It is important that the combinations are complementary to each other.

IV Garnish

To enhance the appearance and the presentation of the sandwich, it is necessary to create eye appeal. The garnish is not absolutely essential and can be avoided in an informal setting. The sandwich may be a simple unadorned bit of bread with a filling or a masterpiece fit for a king. Various garnishes will include a stuffed olive, a pickled onion, capers, gherkins or parsley. The garnish should be delicate and dainty  and not cumbersome and ugly.

The sandwich is no doubt the favorite lunch time food. For a typical customer, one who is in a rush, one who is hungry, the sandwich is the ideal food. It is quickly made and served, convenient to eat, easily adaptable to many variations. It can satisfy almost any palate and nutritional requirement. Properly made, it can be a very wholesome meal. Sandwich has long been the domain of the pantry department, along with salads and other cold snacks. Preparing sandwiches to order is one of the fundamental skills required in modern food production techniques.

TYPES OF SANDWICHES

1 Conventional, Closed or Lunchbox Sandwich    

These consist of two slices of bread with any filling such as meat, fish, poultry, eggs and vegetables. They may be served whole or cut into neat triangles, with or without the crust removed. White or whole meal bread can be used or any other similar bread. They are served in bars, cafes, coffee-shops and snack counters. They are the ideal item for the lunchbox that school children and office goers carry. The filling is usually heavy and hearty, as the objective is to provide a wholesome and nutritious meal. Or, it could be light and fancy ….the perfect food for the weight watcher.

2. Tea Sandwiches

These are similar to the above but are cut into smaller triangles or in fingers. They are served at afternoon tea, usually with a very light filling. The crust is normally removed so that they look prim and proper like the high society ladies who usually eat them!!!! They will be suitably garnished for service.

3. The Buffet Sandwich

These are similar to the conventional sandwich but are cut into fancy shapes like hearts, diamonds, and ovals, with sandwich cutters. Obviously, there will be a lot of wastage and can only be used when cost permits.

4. Continental or French Sandwiches

Consists of crusty French baguettes slit horizontally, well buttered with a savory filling. It can be garnished with lettuce, slices of cucumber and tomatoes. It can be served whole or cut into pieces so that they can be lifted easily. If left whole, they are referred to as foot longs. In America, they are called submarine sandwiches.

5. Double Decker / Triple Decker  and Club Sandwiches

These are extremely popular these days. If you op an ordinary sandwich with another filling and close that with a third slice of bread you get a double -  decker (two fillings, three slices of bread). Similarly, a triple -  decker will have three fillings and four slices of bread. A club sandwich will have multiple fillings and multiple fillings, all piled up one over the other. The fillings must be substantial and complement each other. There must be a balance in the fillings. The bread in a club sandwich may be toasted or grilled but in a double decker or a triple decker, plain bread may be used as well. These sandwiches are cut diagonally into half for service so that they can be eaten easily.

6. Open Sandwiches

Are technically not sandwiches, as a sandwich needs two slices of bread. But for convenience, they are classified as sandwiches. If the top slice of a sandwich is missing….what do you call it?….half a sandwich??  A garnished piece of bread? Until a better name is found, we can call it an open sandwich. Open sandwiches are slices of buttered bread on top of which is arranged a variety of toppings. The bread is then trimmed and garnished. They may even be cut into fancy shapes. The bread may be white or brown, toasted or plain. They should not be confused with canapés, which have a variety of different bases. Please remember that sandwiches are not made only to please the eye and look pretty on the platter. They must please the eye….yes, but they must also satisfy the palate.

7. Fancy Sandwiches

• Ribbon sandwiches
• Checker Board sandwich
• Pinwheel Sandwich
• Rolled sandwich
• Mosaic sandwich

These are a variety of fancy sandwiches which look good when put on exhibition and display. They add a new dimension to a cold buffet presentation.

8. Hot Sandwiches

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

-          Book Maker  (England)

-          Strammer Max (Germany)

-          Lindstrom (Sweeden)

-          Croquet Monsieur/Madame (France)

  

GENERAL RULES FOR SANDWICH MAKING

1.Soften the butter before spreading.

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

3. Use a palette knife for easy spreading

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

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

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

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

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

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

   

Club Sandwich Yield: 1 sandwich

3 slices  White bread, toastedas needed as needed Mayonnaise 2 leaves  Lettuce 2 slices Tomato, about 1⁄4 in.(1⁄2 cm) thick 3 strips Bacon, cooked crisp 2 oz Sliced turkey or chicken breast

_ P r o c e d u r e 1. Place the 3 slices of toast on a clean work surface. Spread the tops with mayonnaise. 2. On the first slice, place 1 lettuce leaf, then 2 slices of tomato, then 3 strips of bacon. 3. Place the second slice of toast on top, spread side down. 4. Spread the top with mayonnaise. 5. On top of this, place the turkey or chicken, then the other lettuce leaf. 6. Top with the third slice of toast, spread side down. 7. Place frilled picks on all 4 sides of the sandwich, 8. Cut the sandwich from corner to corner into 4 triangles. Each triangle will have a pick through the center to hold it together. 9. Place on a plate with the points up. The center of the plate may be filled with potato chips, French fries, or other garnish or accompaniment.

Grilled Cheese Sandwich Yield: 1 sandwich

30 g Cheddar or American cheese: 1 slice cut to the size of the bread 2 slices White bread,as needed Butter

P r o c e d u r e 1. Place the slice of cheese between the slices of bread. 2. Butter the outsides of the sandwich and place on a griddle preheated to 350°–375°F (175°–190°C). 3. Cook until golden brown on one side. Turn over and cook until the second side is golden brown and the cheese starts to melt. 4. Remove the sandwich from the griddle. Cut in half diagonally and serve immediately.

   

Grilled Vegetable Sandwich with Goat Cheese and Sun-Dried Tomatoes

Yield: 8 sandwiches

250 g Zucchini, trimmed  250 g Eggplant  250 g Bell peppers, any color 250 g Onion, large as needed Olive oil as needed Salt as needed Balsamic vinegar  Focaccia  125–180 g Sun-dried tomatoes, packed in oil, drained,cut julienne  250 g Fresh, soft goat cheese,sliced

_ P r o c e d u r e 1. Cut the zucchini lengthwise into slices about 1⁄4 in. (6 mm) thick. 2. If the eggplant is large, with a thick skin, peel it. Cut large eggplant crosswise into slices 1⁄4 in. (6 mm) thick. Cut small eggplants lengthwise to make larger slices. 3. Core and seed the peppers. Cut into quarters lengthwise. 4. Cut the onion crosswise into slices about 1⁄3 in. (8 mm) thick. Hold the rings of each slice together with a bamboo skewer. 5. Brush the vegetables with oil and sprinkle them with salt. 6. Grill the vegetables over medium heat, turning as necessary, until they are tender and lightly grill-marked. Cooking times will vary for different vegetables. Regulate the heat or the distance from the flame so the vegetables cook without browning too much. 7. Remove from the grill and brush with a little balsamic vinegar. 8. Cut the focaccia into 31⁄2 x 5 in. (9 x 13 cm) rectangles. If the focaccia is thick, split the rectangles in half horizontally. If it is thin, use 2 rectangles per portion. 9. Arrange the grilled vegetables on half of the rectangles. 10. Arrange the tomatoes on top of the vegetables. 11. Top with the goat cheese and the rest of the bread rectangles. 12. For service, serve whole or cut in half at an angle.

CHUTNEYS, RAITA AND INDIAN MARINADES

CORIANDER CHUTNEY

Qty	Unit	Description
200	gms	Green conriander,chopped
50	gms	Mint leaves,chopped
30	gms	Ginger,chopped
6	gms	Green chillies,deseeded
1	gms	Lemon
3	gms	Cumin
As required		Salt and water
1.     Wash the green coriander and mint leaves thoroughly. 2.     Blend green coriander leaves along with all the ingredients to a smooth paste. Transfer onto a serving bowl and serve, as an accompaniment to any dish.

MINT CHUTNEY

Qty	Unit	Description
100	gms	Mint,chopped
100	gms	Green coriander,chopped
5	gms	Cumin
25	Gms	Ginger, green chillies
30	gms	Dry pomegranate
60	gms	Yoghurt
As required		Water, salt
METHOD:-
1.     Wash the green coriander and mint leaves thoroughly. 2.     Blend the mint leaves and green coriander along with and all the other ingredients excect salt and lemon 3.     Transfer to a serving bowl and mix in salt to taste and juice of a lemon. Serve, as an accompaniment to any dish

Tomato chutney

QTY	UNIT	INGREDIENTS
335	Gms	Tomatoes
8	Gms	Ginger
2	Gms	Red chilli pwd
28	Gms	Coconut, shelled
10	Ml	Oil
5	Gms	Lentil(urad dal),washed
1	No	Red chillies
4	Gms	Mustard
METHOD:-
1.     Blanch the tomatoes by putting in boiling water for a minute. Remove and allow to cool. 2.     Blend together the tomatoes, ginger, red chilli powder and coconut to make a puree. Transfer to a serving bowl. 3.     Heat oil in a pan, add the lentils ,red chillies and mustard seeds , sauté till they crackle. 4.     Pour this tempering over the prepared chutney and serve as an accompaniment to any dish.

RAITA

KASHMIRI MOOLI KA RAITA

Qty	Unit	Description
350	Gms	White radish, grated
600	gms	Yoghurt, thick
8	gms	Salt
8	gms	Green chillies,chopped
50	gms	Walnuts, chopped
1.     Place the grated radish in a muslin cloth and squeeze out 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 a meal.

BONDI RAITA

Qty	Unit	Description
40	gms	Gram flour
To taste		Salt
2	gms	Baking powder
As required		Water
For frying		Oil
925	gms	Yoghurt thick
A pinch		Cumin
2	gms	Red chilli powder
1.     mix together the gramflour ,salt  and baking powder in bowl, gradually add water and whisk to  a smooth batter, having consistency of heavy       cream. 2.     Heat oil in a deep-frying pan . pour about 2tbs of batter at a time into a frying  spoon with several holes, hold the spoon above the pa and press the batter through the holes with your fingers. They will froth in jthe hot oil, then rise to the surface. 3.     Fry until crisp and golden in colour. Remove on paper towels to drain. Repeat the process for all the batter. 4.     In a bowl of warm water, put 2-3 tbs of boondis, leave to saften, then gently squeeze between palms to remove excess water, keep aside. 5.     Whisk yoghurt along with salt to taste, cumin seeds, and red chilli powder in a bowl until smooth and creamy. 6.   Stir in the soaking boondi and serve at room temperature or chilled, as an accompaniment to any meal.

IRANI RAITA

Qty	Unit	Description
450	gms	Cucumber
800	gms	Yoghurt, whisked
80	gms	Honey
40	gms	Raising, chopped
3	gms	White pepper powder
To taste		Salt
3	gms	Cumin
5	gms	Green coriander,chopped
1.     Peel and chop the cucumbers finely. 2.     To the whisked yoghurt add honey, raisins, cucumber, white pepper powder and salt mix well. 3.     Transfer to a serving bowl and sprinkle cumin powder and garnish with green coriander. Serve chilled or at room temperature, as an accompaniment to a meal.

CHICKEN CURRY

                             

2	KG	Chicken curry cut
0.003	KG	Cardomom green
0.002	KG	Bayleaf
0.3	KG	Onion
0.04	KG	Ginger paste
0.02	KG	Garlic paste
0.015	KG	Chilli powder- Kashmiri
0.01	KG	Turmeric powder
0.02	KG	Coriander powder
0.3	KG	Tomato
0.01	KG	Salt
0.02	KG	Ginger juliene
0.01	KG	Chilly green
0.04	KG	Coriander green
0.2	KG	Curd
0.005	KG	Garam masala
0.01	LT	Lemon juice
0.2	LT	Oil
Method:-
Heat oil and add whole spices to it. Allow it to splutter.
Add chopped onions and cook them.
Cook the onions till they become golden in colour.
Then add ginger-garlic paste,chilli powder and turmeric powder. Continue cooking and add salt.
Add fresh tomato puree to it,and cook till masala is ready.
Heat oil seperately and sear chicken with salt, turmeric and little red chilli powder.
Stir fry the chicken for few minutes and then add the masala to it.
Then add beaten curd and cook for few minutes.
Continue cooking till the oil comes on the surface.
Check for the doneness of the chicken. Finish with garam masala, lemon juice, ginger julienne, and chopped coriander.