SAUCESALAD
SAUCE:
Sauce are liquid compound that are served with meat,poultry ,fish or vegetable ,they are richly flavored ,thickened stock or liquid used to give moistures ,increase the flavor and taste of food and improves it supperance.the two basic components of sauces are liquid and thickener ,the liquid can be stock ,milk wine or water the thickener is usually roux beurremanie,liaison,egg,cornflour,cream etc.
IMPORTANCE OF SAUCE:
-to give taste
-to give colour
-to give flavor
-to increase presentation
-to help in digestion
-to make food more palatable
-to provide moistureness to the dish
- to give name to the dish
MOTHER SAUCE /TYPES OF SAUCE /MAJOR SAUCE/BASIC SAUCE
*HOT SAUCE
*COLD SAUCE
*HOT SAUCE:
-espagnole:
brown stock +brown roux+mirepoix,boughent garni,tomato puree
-veloute :white stock+white/blond roux+mirepoix,bouquet garni
-tomato:white stock+blond roux+mirepoix bouquet garni,shallot /garlie,tomato puree,tomato concassee,
-be'chamel:white roux+milk,studded onion
-hollandaise:egg yolk+metted butter,warm water.
COLD SAUCE:
-MAYONNAISE:
Egg yolk+olive oil/salad oil/refined oil+mustard passte/powder+lemon juice/vinegar.
DRESSING:
-VINAIGRETTE:olive oil/salad oil/refined oil+mustard paste/powder+lemon juice/ vinegar.
CROUTON-Fried cube of bread
ROUX-Equally quantity of flour and butter ,cooked
BEURRE MANIE-Equal quantity of flour and butter ,uncooked
LIAISON:-Egg yolk+cream
CRACKLING-The zist /find of pork
ROUX:
WHITE
BLOND
BROWN
DERIVATIVE OF MOTHER SAUCE:
*HOTSAUCE:
-ESPAGNOLE:
-BURGUNDY-DEMI-GLAZE,RED WINE,TOMATO PUREE,GARLIC
-BORDELAISE-DEMI,MUSHROOM,ONION,GARLIC,RED WINE
-DIABLE-DEMI,SHALLOT,ONION,TOBASCO,CRUSHED PEPPER CORN
-DIABLE-DEMI,SHALLOT,MUSHROOM,TOMATO,CONCASSIC,WHITE WINE,PASTEY
-CHASSEUR-DEMI,SHALLOT,ONION,VINEGAR,WHITE WINE,PEPPER
-DEVIL-DEMI,SHALLOT,ONION,VINEGAR,WHITE WINE,PEPER
-RED WINE-DEMI,SHALLOT,RED WINE,THYME,BAY LEAF,PEPER
-PEPPER-DEMI,ONION,CARROT,CELERY,BAY LEAF,THYME,VINEGAR,WHITE WINE,CRUSHED PEPPER CORN.
VELOUTE:
-VICTORIA:FISH VELOUTI,LOBSTER,SHALLOT,MUSHROOM,WHITE WINE.
-POULETTER-CHICKEN VELOUTE,MUSHROOM,ONION.
-SUPREME-CHICKEN VELOUTE,LIAISON,WHITE WINE,CREAM,LEMON,JUICE,PARSLEY.
-BONNE FEMME-FISH VELOUTE,SHALLOT,CREAM,WHITE WINE,HOLLANDAISE
-WHITE WINE-CHICKEN VELOUTE,WHITE WINE,EGG YOLK,BUTTER,LEMON JUICE.
-MUSHROOM-SUPREME SAUCE/CHICKEN VELOUTI,MUSHROOM,SHALLOT.
-ALLEMANDE-CHICKEN VELOUTI,MUSHROOM,EGG ,YOLK,CREAM ,LEMON JUICE.
TOMATO:
-FIGARO-TOMATO SAUCE,HOLLAN DAIRE,PARSLEY
-NEAPOLITANA-TOMATO SAUCE,TOMATO CANCASSEL,OREGANO,BASIL,GARLIC.
-MILANAISE-TOMATO SAUCE,MUSHROOM,HAM,TONGUE.
-BARQEQUE:TOMATO SAUCE,ONION CHILLY,VINEGAR,SUGAR,WORSESTER SAUCE MUSTARD PASTE.
-CHEF'S DRESSING-TOMATO SAUCE,ONION,VINEGAR,PEPPER,SOYBEAN SAUCE,MUSTARD PASTE.
-PROVENCALE:TOMATO SAUCE,TOMATO CANCASSED,GARLIC,PARSLEY,SUGAR,MUSHROOM.
BICHAMEL:
-MUSTARD-BICHAMEL ,MUSTARD PASTE,CREAM
MORNEY-BICHAMEL,EGG YOLK,PARMESAN CHEESE,NUTMEG,CREAM.
-CARDIAL-BE'CHAMEL, SHRIMP,LOBSTER,WHITE WINE,LEMON, JUICE,PAPRIKA
-SHRIMP-BE'CHAMEL,SHRIMP,CREAM ,BUTTER.
-EGG-BE'CHAMEL,HARD BIOILED EGG.
-RAIFORT-BE'CHAMEL,HORSE RADISH,CREAM,WHITE STOCK,EGG YOLK,MUSTARD PASTE,BREAD CRUMB,BUTTER ,VINEGAR.
HOLLANDAISE:
-BEARNAISE-HOLLANDAISE,SHALLOT,TANAGON,CHERVI
-MOUSSELINE-HOLLANDAISE,WHIPPED CREAM
-MOCK HOLLANDAISE-HOLLANDAISE,BICHAMEL,CREAM
-MALTAISE-HOLLANDAISE,ZEST OF ORANGE,ORANGE JUICE.
COLD SAUCE:
MAYONNAISE:
-TARTARE-MAYONNAISE,GHERKIN,ONION,PARSLEY,EGG
-1000 ISLAND-MAYONNAISE,GHERKIN,PIMENTO,ONION,TOBASCO/CHILLY SAUCE,EGG,PAPRIKA ,OLIVA,TOMATO,KETCHUP/SAUCE ETC.>
-SAVOURY-MAYONNAISE,ONION,CELERY,PEPPER.
-CLUB DRESSING-MAYONNAISE,CURRANT,NUTS.
-FRENCH DRESSING-MAYONNAISE,TOMATO SAUCE,WORCESTER,SAUCE.
-ROQUEFORT -MAYONNAISE,FRENCH DRESSING ,WARECESTER SAUCE ,ROQUEFORT CHEESE.
-COCKTAIL-MAYONNAISE,TOMATO ,KETCHUP,WARECESTER SAUCE,TOBASCO,CREAM,LEMON JUICE,BRANDY.
DRESSING:
-VINAIGRETTE:
-FRENCH DRESSING-VI NAIGRETTE,ONION ,JUICE,PAPRIKA
-1000 ISLAND FRENCH DRESSING-VINAIGRETTE,ORANGE JUICE,PAPRIKA ,olive ,WORASTER SAUCE,PARSLEY.
-INDIAN DRESSING-VINAIGRETTE,SUGAR,PAPRIKA,PARSLEY,BEATROOT,HARD BOILED EGG.
-BOILED SALAD DRESSING-VINAIGRETTE,SUGAR,HARD BOILED EGG,CREAM OR EVAPORATED MILK.
SALAD:
The word derived from the latin word"sal" which means salt ,the word originally meant something dipped in salt in most of the European language.salad is any food item which is served with a dressing some commodities like meat,poultry ,fish ,vegetable ,fruit,dairy product,pasta etc are mixed together for making salad.
now a days ,salad are gaining a lot of popularity some restaurant are known by their excellent salad bary .
CLASSIFICATIONS OF SALAD:
-SIMPLE SALAD
-COMPOUND SALAD
SIMPLE SALAD:
There are the salad using one ingredient as the bare,one or two ingridents in a small quartisies may be used for decorations or as or garnish,simple salad is also known as single salad .
COMPOUND SALAD:
There are quite elaborated salads with use of several ingredient ,compound salad is also known as composite salad.
BASIC PART OF COMPOUND SALAD:
-base/underliner
-body
-dressing
-garnishing
base/underliner:the purpose of base is to keep the plate or bowl in which the salad is presented from looking base and to give contrast to the main salad ingredient,leafy vegetables like lettuce either whole or shredded ex.lettuce,cabbage,water cress etc.
body:it is the ingredients from which the salad derives its name ,it is also known as foundation ingredients.
dressing:it is a liquid which has seasoning and flavoring mixed with it,it helps to give food value to salad ,aid in digestion,improve palatability and appearance ex.mayonnaise,vinaigrette salad dressing ,French dressing, Indian dressing ,yoghurt etc.
garnishing:
decoration and presentations in proper way is known as garnishing.
by santosh
Sauce are liquid compound that are served with meat,poultry ,fish or vegetable ,they are richly flavored ,thickened stock or liquid used to give moistures ,increase the flavor and taste of food and improves it supperance.the two basic components of sauces are liquid and thickener ,the liquid can be stock ,milk wine or water the thickener is usually roux beurremanie,liaison,egg,cornflour,cream etc.
IMPORTANCE OF SAUCE:
-to give taste
-to give colour
-to give flavor
-to increase presentation
-to help in digestion
-to make food more palatable
-to provide moistureness to the dish
- to give name to the dish
MOTHER SAUCE /TYPES OF SAUCE /MAJOR SAUCE/BASIC SAUCE
*HOT SAUCE
*COLD SAUCE
*HOT SAUCE:
-espagnole
by santosh
SOUPS
SOUPS:
Soups is solid food inform of liquid which has been increased flavour ,taste and containing trutrients extracted from the solid food such as meet,poultry,fish ,vegetable cereals,dairy product etc, it is easily digestable and palatable.
TYPES OF SOUP:
SOUP:
-THIN SOUP
-THICK SOUP
-SPECIALS AND NATIONAL SOUP
THIN SOUP:
-CONSOMME
-BROTH
THICK SOUP:
-PUREE
-VELOUTE
-CREAM
-CHOWDEN
-BISQUE CAUTI
THIN SOUP:
CONSOMME:
Consomme is the clear soup prepared from beef,chicken ,stock,garnished with the variety of ingredients,this can be served hot and chilled ,consomme takes it sname generally from the garnish ex.consomme julienne,ex. garnish with match stick size strips of the vegeatble boiled,such as carrot ,french,bean,cabbage,capcicum,onion etc.
BROTH:
Prepared a good stock of beef ,mutton or chicken and cooked with dicet met ,vegetable and rich or barely and served with solid ,broth are different compering to the order ordinnary soup and having the thickenning comsistence used with rice,barly,macrone etc. which are placed in when the cooking is strated along wih order ingredient ex. minsistone,mutton broth.
THICK SOUP:
-PURIE:
A soup thickened by its own ingredents or ingredents' cooked and pased through sieve,blended thickening agentsadd with stock /milk., to prevent from seperating but not used as thickening agent ,the consistency should be like thick cream,generally served with crouton's ex. puree de carrote ,puree d' epinard etc.
VELOUTE:
-Veloute is a type of thick soup made of rouz and white bone stock and finished with liaison ex. chicken veloute,fish,veloute etc.
-CREAM:
A cream soup consistency is generally made with white sauce cream is also added if necessary eg,creme de' asperge cre'mede' poulet etc.
-CHOWDER:
This is purely an american soup having similarity to stew made of meat ,fish and vegetable with milk,pork and seasoning ex. prok chowden,vegetables chowden,prawn chowden etc. cracking are generally added just before adding.
-BISQUE:
Bisque is athickened fish soup made generally from shell fish and dish stock cream is added to make it thicker,sometimes small and piece o fish served in it ec. bisque de homard,bisque de/angouste etc.
-CAULI:
This is a term used for thick soup made with puree of shell fish,sometimes this term is also used for liquid puree such as chicken or vegetables ex. cauli de crabe.,cauli de crevette rose etc.
NATIONAL SOUP:
National soup must be always written on the menu in their own language.
-st'germain-france
-soup[e a'l'ognon-france
-mini strone-italy
-mock turtle,thick/clear oxtail soup-england
-mullia tawny soup- india
-mutton broth-scotland
-chowden-america
-vichy ssoise-america
-gulya ssuppe-hungary
-gagpacho-spain
-tamako jhol-nepal
-gundruk ko jhol
vegetables soup -nepal
SOME QUEST ABOUT SOUP:
*How should be a soup?
-A soup should be distinct in flavour consistency,apperance,taste ,well garnished and accompanimetn.
*Foundation of soup?
-A good stock
*Thickenning agent of soup?
-Flour ,cornflour ,roux,beurre ,manie,egg,cream etc.
*Flavouring agents of soup?
-Mire poix,bolghet garni
*Serving of soup?
-Hot soup should always be servedhot ,in warm bowl and properly garnished ,cold soup should be served chilled.
*Quantity of soup?
-200-280 ML per person.
POITNS TO BE CONSIDERATION WHEN PREPARING AND SERVING SOUP:
-IST class clean clear and srong stock should be used
-If thick soup is to be served then the portion should be small and if then soup is to be served then the portion should be high.
-Garnishes used in soups should be small ,easily chewable,eatable,digestable,palatable and easy to pick up by the soup spoon.
-If there is a heavy entree, the soup should be thin or light .
-Soup should a slways moderately seasoned
-Always served cold soups chill.
-Little sugar should be added to kill the acidity of soup.
-Soya sauce +chilli vinegar should always be served with all chinese soup.
-Accompaniments of soup should be like a crisp.
BY SANTOSH GURU
-
Soups is solid food inform of liquid which has been increased flavour ,taste and containing trutrients extracted from the solid food such as meet,poultry,fish ,vegetable cereals,dairy product etc, it is easily digestable and palatable.
TYPES OF SOUP:
SOUP:
-THIN SOUP
-THICK SOUP
-SPECIALS AND NATIONAL SOUP
THIN SOUP:
-CONSOMME
-BROTH
THICK SOUP:
-PUREE
-VELOUTE
-CREAM
-CHOWDEN
-BISQUE CAUTI
THIN SOUP:
CONSOMME
Consomme is the clear soup prepared from beef,chicken ,stock,garnished with the variety of ingredients,this can be served hot and chilled ,consomme takes it sname generally from the garnish ex.consomme julienne,ex. garnish with match stick size strips of the vegeatble boiled,such as carrot ,french,bean,cabbage,capcicum,onion etc.
BROTH
Prepared a good stock of beef ,mutton or chicken and cooked with dicet met ,vegetable and rich or barely and served with solid ,broth are different compering to the order ordinnary soup and having the thickenning comsistence used with rice,barly,macrone etc. which are placed in when the cooking is strated along wih order ingredient ex. minsistone,mutton broth.
THICK SOUP:
-PURIE
A soup thickened by its own ingredents or ingredents' cooked and pased through sieve,blended thickening agents
VELOUTE
-Veloute is a type of thick soup made of rouz and white bone stock and finished with liaison ex. chicken veloute,fish,veloute etc.
-CREAM
A cream soup consistency is generally made with white sauce cream is also added if necessary eg,creme de' asperge cre'mede' poulet etc.
-CHOWDER:
This is purely an american soup having similarity to stew made of meat ,fish and vegetable with milk,pork and seasoning ex. prok chowden,vegetables chowden,prawn chowden etc. cracking are generally added just before adding.
-BISQUE:
Bisque is athickened fish soup made generally from shell fish and dish stock cream is added to make it thicker,sometimes small and piece o fish served in it ec. bisque de homard,bisque de/angouste etc.
-CAULI:
This is a term used for thick soup made with puree of shell fish,sometimes this term is also used for liquid puree such as chicken or vegetables ex. cauli de crabe.,cauli de crevette rose etc.
NATIONAL SOUP:
National soup must be always written on the menu in their own language.
-st'germain
-soup[e a'l'ognon
-mini strone
-mock turtle,thick/clear oxtail soup-england
-mullia tawny soup- india
-mutton broth-scotland
-chowden-america
-vichy ssoise
-gulya ssuppe
-gagpacho
-tamako jhol
-gundruk ko jhol
vegetables soup -nepal
SOME QUEST ABOUT SOUP:
*How should be a soup?
-A soup should be distinct in flavour consistency,apperance,taste ,well garnished and accompanimetn.
*Foundation of soup?
-A good stock
*Thickenning agent of soup?
-Flour ,cornflour ,roux,beurre ,manie,egg,cream etc.
*Flavouring agents of soup?
-Mire poix,bolghet garni
*Serving of soup?
-Hot soup should always be servedhot ,in warm bowl and properly garnished ,cold soup should be served chilled.
*Quantity of soup?
-200-280 ML per person.
POITNS TO BE CONSIDERATION WHEN PREPARING AND SERVING SOUP:
-IST class clean clear and srong stock should be used
-If thick soup is to be served then the portion should be small and if then soup is to be served then the portion should be high.
-Garnishes used in soups should be small ,easily chewable,eatable,digestable,palatable and easy to pick up by the soup spoon.
-If there is a heavy entree, the soup should be thin or light .
-Soup should a slways moderately seasoned
-Always served cold soups chill.
-Little sugar should be added to kill the acidity of soup.
-Soya sauce +chilli vinegar should always be served with all chinese soup.
-Accompaniments of soup should be like a crisp.
BY SANTOSH GURU
-
MILK
MILK
All milk used in the kitchen is cow's milk ,milk is dotained from goat,sheep etc.but this milk finds little nouse in the kitchen.
fresh milk is treated in several ways to maek it sager
-pasteurised-homogenised-evaporated-condensed-vht
food values:
milk is almost the perfect food,it contains all the nurients required by the human body.
STORAGE:
If milk does not keep well ,it will become curdle,dirty and unsage,milk is not only excellent food for human body and if we stored with care,is good for our health.
-milk must be stored in arefregerator,best in the container.
-milk must be covered as it absorbs ordour easily.
-fresh milk should be purchsed daily.
USE OF MILK:
In the kitchen ,milk in an important ingredient,this used for many soups and sauces to cook fish ,vegetable,eggs,paste dishes and many more,in the pasty kitchen ,milk needs to make pudding ,cake,ice-cream,sweet sauces and many more and of course in the hot and cold shrinks.
MILK PRODUCT:
-CREAM:
Cream is rated according to its fat
-whipping cream-35% fat - for whipping
-single cream-18% fat - for soup ,sauce,sweet.
-coffes cereal cream-10% fat - for coffee and cereal.
-YOGHURT/CURD:
Yoghurt /curd is like a food prepared from milk fermented by the action of bacteria,it is used in salad ,dressing and dessert.
COTTAGE CHEESE:
Made from curdled milk and with asweet taste,cottage cheese in saved with fruits,cooked with some vegetable and used to make cheesecake.
CHEESE:
Cheese is the by product of milk cheese is made from the milk of cow,ewe,yak,buffalo etc. it is approzmately 10 liters of milk to make 100 gml./1 kg cheese ,it is used in soup ,sauces,salad,snack,sandwich ,italian dishes etc.
BUTTER:
Butter is productedby churning the cream of milk ,it takes ,it of cream to produce 1/2 kg of butter.
GHEE:
Cooked and purified butter is known as ghee which is more popular in india and nepal ,it is easier to preserve and has long life compared to butter.
others
-butter milk
-known
-whey
-chocolate
-ice -cream etc.
by santosh
All milk used in the kitchen is cow's milk ,milk is dotained from goat,sheep etc.but this milk finds little nouse in the kitchen.
fresh milk is treated in several ways to maek it sager
-pasteurised-homogenised-evaporated-condensed-vht
food values:
milk is almost the perfect food,it contains all the nurients required by the human body.
STORAGE:
If milk does not keep well ,it will become curdle,dirty and unsage,milk is not only excellent food for human body and if we stored with care,is good for our health.
-milk must be stored in arefregerator,best in the container.
-milk must be covered as it absorbs ordour easily.
-fresh milk should be purchsed daily.
USE OF MILK:
In the kitchen ,milk in an important ingredient,this used for many soups and sauces to cook fish ,vegetable,eggs,paste dishes and many more,in the pasty kitchen ,milk needs to make pudding ,cake,ice-cream,sweet sauces and many more and of course in the hot and cold shrinks.
MILK PRODUCT:
-CREAM:
Cream is rated according to its fat
-whipping cream-35% fat - for whipping
-single cream-18% fat - for soup ,sauce,sweet.
-coffes cereal cream-10% fat - for coffee and cereal.
-YOGHURT/CURD:
Yoghurt /curd is like a food prepared from milk fermented by the action of bacteria,it is used in salad ,dressing and dessert.
COTTAGE CHEESE:
Made from curdled milk and with asweet taste,cottage cheese in saved with fruits,cooked with some vegetable and used to make cheesecake.
CHEESE:
Cheese is the by product of milk cheese is made from the milk of cow,ewe,yak,buffalo etc. it is approzmately 10 liters of milk to make 100 gml./1 kg cheese ,it is used in soup ,sauces,salad,snack,sandwich ,italian dishes etc.
BUTTER:
Butter is productedby churning the cream of milk ,it takes ,it of cream to produce 1/2 kg of butter.
GHEE:
Cooked and purified butter is known as ghee which is more popular in india and nepal ,it is easier to preserve and has long life compared to butter.
others
-butter milk
-known
-whey
-chocolate
-ice -cream etc.
by santosh
FISH
FISH
Fish provides many attractive and satisfying dishes fish could be got from lake,river,pond,sea,fresh water fish are superior in flavour than salt water fish ,the season also has a bearing on the fish for better taste.
fish are very important commodity in the kitchen,not only is it of great nutirtious value ,but also of its many varieties and types ,it can be cooked and served in many ways,fish can be serve fried,pached,boiling,grilled,steamed,baked,served hot or cold,smoked or pickled and in many ways.
Depending on sizes and types ,fish are either cooked whole or are cut into fillets or steaks.fish can be served with many different sacuces and garnishes as soups or stews,as an appetizer or main course,every fish dishes should always be accompanited by fresh lemon.
FOOD VALUE:
Mainly fish is valuable for its protein ,oily fish have alot of vitamin A/D,those fish eaten with their bones such as tuna,trout,sardine,mackerel etc.
STORAGE:
Fish should be kept in a box,on ice where fish is kept in a refrigerator ,it should be in a seperate fridge or a section used only for fish,the temperature should be just above the frezzing point.
QUALITY OF FISH/HOW TO SELECT FISH
-eyes should be bright and hot shunken
-gills should be red
-fins and tails should be stiff
-the flesh should be firm and hot flabby
-there should be no unpleasant odour.
-quality of flesh fish is determinded by the conditionning of the skin which should be shiny and of good colour.
-to taste a cut of piece,press down with a fingure and if any impression is left ,then the fish is stale.
TYPES OF FISH:
FISH:FIN FISH,SHELL FISH
FIN FISH:WHITE FISH.OILY FISH
SHELL FISH:MOLLUSCS,CRUSTACEANS
FIN FISH:
Fin fish are vertibrates and have skin and scales which cover the body ,they move with the help of fines.
-white fish:
white fish which are mainly flat fish and contains foat only in the liver,most of ther are deep sea fish.ec. sole,halibut,cod,haddor,turbot,whiting,red mullet etc.
-oily fish:
oily fish which are mainly round fish and contain fat all over the body ,the most amount of fat varies from 1.5% to 20% in different varieties ex. anchory,tuna,oel,berring,sardine,salmon,mackerel etc.
-SHELL FISH:
As the name denotes have ashell covering the body ,they are invertebrates.
-molluses:
the movement of shell are controlled by strong muscles ex.oyster,musses,scallop etc.
-crustaceans:
have a seg mented,crust like shell,the shells of crustaceans do not grew with the fish ex. lobster,prawn,crawfish,scampicray fish,carb, shrimp etc.
CUT OF FISH
-steak
-fillet
-fillet
-strip
-darne
-delice
-pupiette
-supreme
by santosh
Fish provides many attractive and satisfying dishes fish could be got from lake,river,pond,sea,fresh water fish are superior in flavour than salt water fish ,the season also has a bearing on the fish for better taste.
fish are very important commodity in the kitchen,not only is it of great nutirtious value ,but also of its many varieties and types ,it can be cooked and served in many ways,fish can be serve fried,pached,boiling,grilled,steamed,baked,served hot or cold,smoked or pickled and in many ways.
Depending on sizes and types ,fish are either cooked whole or are cut into fillets or steaks.fish can be served with many different sacuces and garnishes as soups or stews,as an appetizer or main course,every fish dishes should always be accompanited by fresh lemon.
FOOD VALUE:
Mainly fish is valuable for its protein ,oily fish have alot of vitamin A/D,those fish eaten with their bones such as tuna,trout,sardine,mackerel etc.
STORAGE:
Fish should be kept in a box,on ice where fish is kept in a refrigerator ,it should be in a seperate fridge or a section used only for fish,the temperature should be just above the frezzing point.
QUALITY OF FISH/HOW TO SELECT FISH
-eyes should be bright and hot shunken
-gills should be red
-fins and tails should be stiff
-the flesh should be firm and hot flabby
-there should be no unpleasant odour.
-quality of flesh fish is determinded by the conditionning of the skin which should be shiny and of good colour.
-to taste a cut of piece,press down with a fingure and if any impression is left ,then the fish is stale.
TYPES OF FISH:
FISH:FIN FISH,SHELL FISH
FIN FISH:WHITE FISH.OILY FISH
SHELL FISH:MOLLUSCS,CRUSTACEANS
FIN FISH:
Fin fish are vertibrates and have skin and scales which cover the body ,they move with the help of fines.
-white fish:
white fish which are mainly flat fish and contains foat only in the liver,most of ther are deep sea fish.ec. sole,halibut,cod,haddor,turbot,whiting,red mullet etc.
-oily fish:
oily fish which are mainly round fish and contain fat all over the body ,the most amount of fat varies from 1.5% to 20% in different varieties ex. anchory,tuna,oel,berring,sardine,salmon,mackerel etc.
-SHELL FISH:
As the name denotes have ashell covering the body ,they are invertebrates.
-molluses:
the movement of shell are controlled by strong muscles ex.oyster,musses,scallop etc.
-crustaceans:
have a seg mented,crust like shell,the shells of crustaceans do not grew with the fish ex. lobster,prawn,crawfish,scampicray fish,carb, shrimp etc.
CUT OF FISH
-steak
-fillet
-fillet
-strip
-darne
-delice
-pupiette
-supreme
by santosh
POULTRY
POULTRY
The name of all domestic bird is known as poultry,the term poultry refers to any domestic bird,which is used for various dishes,it incudes chicken,duck goose,quaul,turkey,pigeon etc.it is used for both meat and it's egg.thier flesh is very digestable as it contains little fat,it is rich in protein ,iron and provides a lot of calories ,the order birds are not tender as compared to younger ones but they have afuller flavour.
TYPES OF CHICKNE:
-spring or body chicken
-battery chicken
-reared chicken
-bresse chicken
-capon
-boiler
others
-turkey-goosling
-duckling-goose
-duck-pigeon etc.
QUALITY OF CHICKEN
-the breast of the chicken should be plump.
-the breast bone must be pliable
-the flesh must be firm
-the skin must be white
-the leg must be smooth small scales and small spurs
QUALITY OF DUCK GOOSE
-feet and bill should be bright yellow
-the upper bill should break easily
-the web feet must be eaty to tear
-the breast should be plump
-the lower back part is bends easily
by santosh
VEAL
FILLET
EX.
chat eaubrind steak-minute steak
fillet steak -beef stew
tournedos steak -stronganoff etc.
VEAL:
This is the flash of very beaf of 12-24 weeks ,they are fed with milk and corn only this is why the flesh is of very light pink colour and is very tender the average weight is approximate 100 kg,veal is prized for its flavor which allows it ti be combined with many sauces and garnishes ,it is very tender therfore needs short cooking times,even for foasts and stews.
The part of veals meat and its uses:
sn. part/cut uses /method of cooking
1 shoulder boiling,stewing
2 scrag end boiling
3 best end roasting,grilling,frying
4 loin roasting,grilling,frying
5 breast roasting,stewing
6 leg roasting,grilling,frying,sauteeing
7 knuckle braising
8 neck stewing
QUALITY:
-the flesh of veal should be pale pink
-cut surface must be moist ,not dry
-fat should be firm and pinkish white
-bones have pinkish white porous and hot bloody
STYLE OF COOKING:
-rare30 sec. one side and 30 sec other side
-rare+medium
-medium
-medium+well done
-well done
by santosh
EX.
chat eaubrind steak-minute steak
fillet steak -beef stew
tournedos steak -stronganoff etc.
VEAL:
This is the flash of very beaf of 12-24 weeks ,they are fed with milk and corn only this is why the flesh is of very light pink colour and is very tender the average weight is approximate 100 kg,veal is prized for its flavor which allows it ti be combined with many sauces and garnishes ,it is very tender therfore needs short cooking times,even for foasts and stews.
The part of veals meat and its uses:
sn. part/cut uses /method of cooking
1 shoulder boiling,stewing
2 scrag end boiling
3 best end roasting,grilling,frying
4 loin roasting,grilling,frying
5 breast roasting,stewing
6 leg roasting,grilling,frying,sauteeing
7 knuckle braising
8 neck stewing
QUALITY:
-the flesh of veal should be pale pink
-cut surface must be moist ,not dry
-fat should be firm and pinkish white
-bones have pinkish white porous and hot bloody
STYLE OF COOKING:
-rare
-rare+medium
-medium
-medium+well done
-well done
by santosh
BEAF
BEEF:
The best meet of beef is obtained from the animal of 18-21 months old .
the parts of beef's meat and its uses:
sn. part/cut use /method of cooking
1 shin consomme,beaftea,stewing
2 top side roasting,braising
3 silver side salt beef
4 thick flank braising ,stewing
5 rump " grilling,frying,steak
6 sirloin roasting,grilling,frying
7 wingrib roasting,grilling,frying,steak
8 thin flank stewing,boiling,sausage
9 fillet roasting,grilling,frying,steak
1 fore rib roasting, braising
11 middle rin roasting,braising
12 chuck rib stewing,braising
13 sticking piece stewing,sausage
14 brisket boiling
15 plate stewing,sausage
16 leg of mutton cut stewing,braising
17 shank consomme,beaftea
QUALITY:
For tenderness,the must should be the aged for approximately 1*c,this also increases the taste and flavor of the meat.
-meat should be brightly red with small flecks of white fat.
-fat should be firm,brittle,creamy whites and odurless.
by santosh
The best meet of beef is obtained from the animal of 18-21 months old .
the parts of beef's meat and its uses:
sn. part/cut use /method of cooking
1 shin consomme,beaftea,stewing
2 top side roasting,braising
3 silver side salt beef
4 thick flank braising ,stewing
5 rump " grilling,frying,steak
6 sirloin roasting,grilling,frying
7 wingrib roasting,grilling,frying,steak
8 thin flank stewing,boiling,sausage
9 fillet roasting,grilling,frying,steak
1 fore rib roasting, braising
11 middle rin roasting,braising
12 chuck rib stewing,braising
13 sticking piece stewing,sausage
14 brisket boiling
15 plate stewing,sausage
16 leg of mutton cut stewing,braising
17 shank consomme,beaftea
QUALITY:
For tenderness,the must should be the aged for approximately 1*c,this also increases the taste and flavor of the meat.
-meat should be brightly red with small flecks of white fat.
-fat should be firm,brittle,creamy whites and odurless.
by santosh
HAM
HAM:
Ham is made from the wing leg of pork, it is preserved by salting or pickling in brine and then dried and smoked.
BACON:
Bacon is made from the fatty part usually the belly ,it is preserved with salt and then smokes bacon can preserved in two ways.
-by covering the meat with dry salt and allowing at least 4 weeks resting.
-by using a salt solution ,this is injected into a flesh and then the meat is immersed in a salt solution for 5 days.
ham and bacon are sliced into this strip,it is mainly eater with breakfast sured in sandwich ,burger,salad ,pasta and may be used with other dishes also.
by santosh
Ham is made from the wing leg of pork, it is preserved by salting or pickling in brine and then dried and smoked.
BACON:
Bacon is made from the fatty part usually the belly ,it is preserved with salt and then smokes bacon can preserved in two ways.
-by covering the meat with dry salt and allowing at least 4 weeks resting.
-by using a salt solution ,this is injected into a flesh and then the meat is immersed in a salt solution for 5 days.
ham and bacon are sliced into this strip,it is mainly eater with breakfast sured in sandwich ,burger,salad ,pasta and may be used with other dishes also.
by santosh
PORK MEAT
PORK:
Fresh prok is at its heart from September to April in the cooking period,great care must be taken
The part of pork's meat and its uses:
sn. part/cut uses /method of cooking
1 leg roasting,boiling frying
2 loin " grilling, "
3 spare rib roasting,grilling
4 belly boiling,grilling,bbg
5 shoulder boiling,roasting,baking,stewing
6 head boiling
9 kidney grilling,saweeing
10 liver grilling
QUALITY
-Flesh should be pale pink
-bones must be small and pink kish white
-fat should be white and firm
-skin should be smooth
by santosh
Fresh prok is at its heart from September to April
The part of pork's meat and its uses:
sn. part/cut uses /method of cooking
1 leg roasting,boiling frying
2 loin " grilling, "
3 spare rib roasting,grilling
4 belly boiling,grilling,bbg
5 shoulder boiling,roasting,baking,stewing
6 head boiling
9 kidney grilling,saweeing
10 liver grilling
QUALITY
-Flesh should be pale pink
-bones must be small and pink kish white
-fat should be white and firm
-skin should be smooth
by santosh
MEAT
MEAT
Meat is seen in protein,it is often the central element in amenu,correctly prepared meat easily digestable and palatable.
-lamb
-pork
-beaf
-veal
lamb:
the fresh of young sheep,goat,etc.
they are having 4-6 months
the parts of lambs meat and its uses:
s.n part/cur uses /method of cooking
1 shoulder roasting stewing braising
2 leg " " " boiling
3 breast " " "
4 middle neck stewing
5 scrag end " boiling
6 best end roasting ,grilling ,frying
7 saddle " " "
8 kidney braising ,grilling,sauteeing
9 heart "
10 liver frying
11 sweet bread " , braising
12 tongue boiling
QUALITY:
-lamb must be under one year old
-carcass should be compact and evenly flashed
-meat must be firm and dark red colour
-fat should be hand,white and brittle
-lamb bones should be porous.
by santosh
Meat is seen in protein,it is often the central element in amenu,correctly prepared meat easily digestable and palatable.
-lamb
-pork
-beaf
-veal
lamb:
the fresh of young sheep,goat,etc.
they are having 4-6 months
the parts of lambs meat and its uses:
s.n part/cur uses /method of cooking
1 shoulder roasting stewing braising
2 leg " " " boiling
3 breast " " "
4 middle neck stewing
5 scrag end " boiling
6 best end roasting ,grilling ,frying
7 saddle " " "
8 kidney braising ,grilling,sauteeing
9 heart "
10 liver frying
11 sweet bread " , braising
12 tongue boiling
QUALITY:
-lamb must be under one year old
-carcass should be compact and evenly flashed
-meat must be firm and dark red colour
-fat should be hand,white and brittle
-lamb bones should be porous.
by santosh
TYPES OF CEREAL
TYPES OF CEREAL
-WHEAT:THE MOST IMPORTANT CEREAL IN THE WEASTERN WORLD .WHEAT FLOUR IS ALSO USED IN THE KITCHEN AS A THICKENING AGENT AND FOR DUMPING BATTERS AND PASTES.
WHEAT IS MADE INTO FLOUR WHICH INTURN IS THE FOUNDATION FOR BREAD AND ALL OTHERS BAKED GOODS.
TYPES OF WHEAT FLOUR:
*SOFT FLOUR:
THIS is used for cakes,biscuits and all pastes except puff paste,also thickness soups.
BY SANTOSH
-WHEAT:THE MOST IMPORTANT CEREAL IN THE WEASTERN WORLD .WHEAT FLOUR IS ALSO USED IN THE KITCHEN AS A THICKENING AGENT AND FOR DUMPING BATTERS AND PASTES.
WHEAT IS MADE INTO FLOUR WHICH INTURN IS THE FOUNDATION FOR BREAD AND ALL OTHERS BAKED GOODS.
TYPES OF WHEAT FLOUR:
*SOFT FLOUR:
THIS is used for cakes,biscuits and all pastes except puff paste,also thickness soups.
BY SANTOSH
CLASSIFICATION OFCOOKING METHOD
CLASSIFICATION OFCOOKING METHOD
COOKING METHODS ARE CLASSIFIED AS"MOIST HEAT AND DRY HEAT".-MOIST HEAT METHOD:
MOIST HEAT METHOD ARE THOSE IN WHICH HEAT IS CONDUCTED TO THE FOOD PRODUCT BY HOT WATER;STREAM,STOCK OR SAUCE.-DYR HEAT METHOD:DRY HEAT METHOD ARE THOSE IN WHICH THE HEAT IS CONDUCTED WITHOUT MOSTURE,THAT IS BY HOT AIR ,METAL OR FAT.
METHOD COOKING
-BOILING
-POACHING
-STEAMING
-BRAISING
-EN POPILLOTTE
BAKING
-ROASTING
-GRILLING
-FRYING
-BROILING
This is cooking in lifquid usually water or stock, meats are boiled strongly for a few minutes to seal the pores,then the heat is reduced and the liquid allowed to simmer,vegetables grown above the ground are started in boiled water vegetables grawn below the ground are started in coldwater.
POACHING:
This is slow cooing in a minimum amount of liquid which should never be allowed to boil but just below the boiling points used mostly for fruits ,fish ,egg
Cooking in moist heat by steam either by placing the food in a perferated either by placing the food in aperferated container over a pot of boiling water or in a steamer.
The gently simmering of cut of piece of food in a samll a mount of liquid specially it isprepared in sauce.
A combination of roasting and stewing used for whole joint of meat ,the joints are ist sealed by browning on all sides,then placed in a casserole or braiser with inimum amount of liquid ,covered with tight fitting lid and cooked in the over or range it is also known as casseroling.
This method is used for fish and chicken breast ,the food is reasoned and enfolded tightley in wax paper or silicon paper or aluminium foil/paper ,so it can cook in its' own steam.
BAKING:
Hot air is circulated in a closed compartment is called over,the food is cooked in the overn,all types of bakery and pastry items are cooked by the help of baking method ex. breads,cooeis,rolls,patties,cakes,etc.
Cooking by dry heat in the overn at ist,the oven should be very hot <240*c>,to seal the meat then slow cooking should take place <170*c>,joints are basted frequently with own dripping
-oven roasting-the food is roasted in an over
-pt roasting-the food is roasted in a pot
- spit roasting-the food is roasted open five.
This is cooing by dry heat ,the food is cooked in thick metal oven the five it is operated by gas or electricity ,in this method ,specially spring items are used.
FRYING:
Cooking in a small amount of hot fat ,usually in a frying pan ,wher the food is browned on one side then turned so the other side can cook.
-shalow fat frying:
-not fully immersed
-flat frying pan
-less fat/oil
-less time
-less heat
-in sautee style
DEEP FAT FRYING:
-fully immersed
-deep frying pan or machine
-more fat/ oil
- more time
-more heat
- it is hot used
Broiling is cooked in dry heat is used along with grilling ,in pan broilling the food is cooked uncovered a hot metal such as a grill or rying pan, the grill or frying pan is oiled slightly tp prevent sticking.
This is like frying ,only the fat should be moderately hot,since the food should cook slowly with a minimum of brownin.
COOKING
COOKING
WHY WE COOK FOOD/PURPOSE OF COOKING:
-TO IMPROVE TASTE AND FLAVOUR
-TO KILL HARMFULL GERMS AND BACTERIAS
-TO MAKE MORE DIGESTION
-TO INCREASE POLATIBILITY
-TO INTRODUCE VARIETIES
-TO PROVIDE BALANCED MEAL
-TO MAKE FOOD MORE ATTRACTIVE
FOR PREPARATIONS
-WASHING-SIEVING
-PEELING-STAINING
-PORING-GRATING
-CUTTING-STEEPING
-GRINDING-EMULSIFICATION
-MASHING-EVAPORATION
BY SANTOSH
QUALITY POINTS
QUALITY POINTS:
Vegetable should not contains insect bitites ,spade marks,excess soil and should not be unevern size .
-green leaf vegetables should be firm and should not contain yellow sign.
-flower vegetables should not contain brawn brushing marks.
-fruit vegetables should have good shape,colors and fine texture.
stem vegetables should have crisp texture,they should be fresh and should have no sign of insect btes.
-legume like peas,beans should be well and firm without any insect bites.
-fungi vegetables must be dry or fresh and should not contain any sign of stickness and mould.
STORAGE:
Vegetable should be stored in cool and well ventilated and dry stores arranged in a rack ,dry vegetables stored in genneral stores in separate shelve,vegetables are stored in a chiller at the temperature of 3*c to 5* c or at least below10*c.
BURNOISE:
It is a cued shaped vegetables cuts appoximate size of 1mm or 1/16 inch ,this kind of vegetables cuts are best suited for soup preparation and garnishing menu ex. hot and sour soup.
MACEDOINE:
It is alos a cubed shaped vegetables cuts approximate size of sm or 1/4 inch. it almost looks like a dice cut and also called dice cut,such vegetables cuts are used as accompaniments menu ex. boiled and sante vegetables.
JARDINIERE:
It is a stick shaped vegetables cuts that are cut into a size of approx,2mm*2mm*15mm,such vegetables cut are used for accompaniment.menu ex. jardinerede de lefumes.
JULIENNE:
Julienne is avegetables cut that is cut into stipes of size of approx 1mm ,thick.
It is also called shredding ,such vegetables are used for the preparations of salad ,garnishing ,chowmain etc. carrot,cabbage,lettuce etc. have a good julienne cuts,menu ex. coles law salad.
PAYSANNE:
It is a vegetables cuts of size of approz 10mm or 1/2 inch insides and are cut into trangle or square or circle shape,ther vegetable cuts are used for the preparations of soup.
ex. potage ,paysanne.
HERBS AND SPICES
Herbs are non woody plants used for flavouring foods or for medical purposes ,herbs are the leaves or stem of aromatic plants ,the leaves of herbs contain oil which gives the charavteristic small and flavour ,herbs may be used fresh but the maprities are dried ,so is to ensme contious use throughout the years,among 30 well known herbs only 12 are commanly and widely used in professional cooking .
some ex.ofherbs
-basil-tomato,soup,sauces,lamb etc.
-mint-mint sauce,mint,salad etc.
-oregano-metn,salad,soup poffa
HERBS AND SPICES
-rose mary-sauce ,stew,grilled meat,salad potato poultry
-thyme-soup sauce,pasta,pizza etc.
-tarragon-omelette ,sauce,salad ,mat,dishes etc.
chives-soup salad
-marjoram-prok, fish poultry,egg,dishes etc.
-carrianda-pickles,garnishing soup
-sage-for fat meal dishes
celery-stock,stew,soup etc.
flat leaf parsley salad,meat dish etc. others
dill ,lemon grass bay leaf,chesvil
SPICES
Spices are the natural products obtained from the fruits ,seeds ,roots flower or bark of a tree or plant ,the main function of spices in cooking is to enhance the flavour of the dishes without altering the natural taste of the ingredients,spices should be used with skillss in a right quality other wise itwill spoil dish by being over seasmed.
-dry ginger
-coriander seeds
- carom seds
-coriandes pawdes
-frenugreek seds
-patthan ke phool
-cocks comb flowe
-dry mango powder
-fennelseeds
-onion seeds
-tamarind
-pomeg ranate
-rock salt
-bayleaves
-salt
-star anise
-nutmeg
-turmenepowder
-white peper powder
- red chilli whole
-red chillie powder
-mustard seeds
-cuminseeds
-cuminpowder
-dry fenugreese
-saffron
-cinnamomstick
-rose petals dry
-green cardamom
-cloves
-black cardamom
-mace
-black peper corn
by santosh
COMMODITIES
COMMODITIES
*VEGETABLE
Vegetable are the edible products of a contain plants which plays an important role in any cookery,they are the most important and essential part of our dict and contains glucose,protein,minerals,vitamins etc. in various proportions,vegetables can be used for the various purposes in the form of:
-accompaniment
-garnishes
-salad
-soup
-sauces
-curries
-pickles etc.
FOOD VALUE:
Most of the vegetable contains high percentage of water ex. 80%except dry vegetables,besides this they contains fat,carbohydrate,protein,minerals and vitamins excepts vitamin b/2
CLASSIFICATION:-
-ROOT VEGETABLE-CARROT,RADISH,TURAIP ETC.
-TUBER-EX.POTATO,SWEET POTATO ETC.
-BULBS-ONION,GARLIC,SHALLOTS
-LEAVES-LETTUCE,CABBAGE,SPINACH,SPRING ONIMATC
-FLOWERS-CAULIFLOWERS,BROCC OLIE ETC.
-FRUITS-TOMATO,BRINJAL ETC.
-STEM-ASPARAGUS,CELERY,BAMBOO SHOOTS
-LEGUME-PEAS,BEANS ETC.
-FUNGI-MUSHROOM
BY SANTOSH
*VEGETABLE
Vegetable are the edible products of a contain plants which plays an important role in any cookery,they are the most important and essential part of our dict and contains glucose
-accompaniment
-garnishes
-salad
-soup
-sauces
-curries
-pickles etc.
FOOD VALUE:
Most of the vegetable contains high percentage of water ex. 80%except dry vegetables,besides this they contains fat,carbohydrate,protein,minerals and vitamins excepts vitamin b/2
CLASSIFICATION:-
-ROOT VEGETABLE-CARROT,RADISH,TURAIP ETC.
-TUBER-EX.POTATO,SWEET POTATO ETC.
-BULBS-ONION,GARLIC,SHALLOTS
-LEAVES-LETTUCE,CABBAGE,SPINACH,SPRING ONIMATC
-FLOWERS-CAULIFLOWERS,BROCC OLIE ETC.
-FRUITS-TOMATO,BRINJAL ETC.
-STEM-ASPARAGUS,CELERY,BAMBOO SHOOTS
-LEGUME-PEAS,BEANS ETC.
-FUNGI-MUSHROOM
BY SANTOSH
TO PREVENT
TO PREVENT BURNS:
-WEAR LONG SLAVES AND APRON
-NEVER USE A WET CLOTH TO HOLD A HOT POT.
-PAN HANDLER SHOULD NOT BE KEEP OVER THE EDGE OF THE TABLE
-BE CAREFUL WHEN ADDING COLD FOODS TO HOT OR BOILING FOOD
-WHEN DEEP FRYING BE SURE,THE FOOD TO BE FRIED IS FRY
-OPEN LID ON A HOT POT AWAY FROM UR SELF
-FIRE EXISTING WISHER AND FIRE BLANKET SHOULD BE HANDY.
TO PREVENTS FALLS:
-WALK DO NOT RUN
-DON'T LEAVE DOORS OPEN
-MAKE SURE UR CAN SEE WHEN U ARE GOING
-WIPE UP ANY SPILLS IMMEDIATELY
-USE A PROPER LADDER WHEN REACHING FOR SOME THING HIGH UP.
BY SANTOSH
-WEAR LONG SLAVES AND APRON
-NEVER USE A WET CLOTH TO HOLD A HOT POT.
-PAN HANDLER SHOULD NOT BE KEEP OVER THE EDGE OF THE TABLE
-BE CAREFUL WHEN ADDING COLD FOODS TO HOT OR BOILING FOOD
-WHEN DEEP FRYING BE SURE,THE FOOD TO BE FRIED IS FRY
-OPEN LID ON A HOT POT AWAY FROM UR SELF
-FIRE EXISTING WISHER AND FIRE BLANKET SHOULD BE HANDY.
TO PREVENTS FALLS:
-WALK DO NOT RUN
-DON'T LEAVE DOORS OPEN
-MAKE SURE UR CAN SEE WHEN U ARE GOING
-WIPE UP ANY SPILLS IMMEDIATELY
-USE A PROPER LADDER WHEN REACHING FOR SOME THING HIGH UP.
BY SANTOSH
KITCHEN HYGIENE:
KITCHEN HYGIENE:
SOME EQUIPMENT FOR KITCHEN HYGIENE:
-BROOM-BUCKET-DUSTPAN-STEEL WOOL-DETERGENT
-BRUSH-DUSTER-MOP-INSET SPRAY-STONE
-SODA,-SOAP ETC.
KITCHEN SAFETY RULES:
* TO PREVENT CUTS
-USE CORRECT KNIFE FOR THE JOB
-KNIFE MUST BE SHARP
-HANDLE MUST BE DRY
-CARRYING KNIVES FLAT UR SIDE,POINT DOWN
-PLACE KNIVES,FLATS AT THE TABLE
-WIPE KNIVES,SHARP SIDE AWAY FROM HAND
-NEVER PUT KNIVES IN THE SINK
-WHEN USING ANY TYPES OF KNIFE,MAKE SURE WORKING PLACE IS CLEAR.
BLADES ON MACHINE:
-ALWAYS HAVE A GUARD A PLACE
-DON'T STICK FINGERS THROUGH THE GUARD TO REMOVE SOMETHING
-SWITCH OFF POWER WHEN CLEANING OR CHANGING BLADES
-DO NOT LEAVE MACHINES WITH THE GUARD UP OR REMOVED.
BY SANTOSH
SOME EQUIPMENT FOR KITCHEN HYGIENE:
-BROOM-BUCKET-DUSTPAN-STEEL WOOL-DETERGENT
-BRUSH-DUSTER-MOP-INSET SPRAY-STONE
-SODA,-SOAP ETC.
KITCHEN SAFETY RULES:
* TO PREVENT CUTS
-USE CORRECT KNIFE FOR THE JOB
-KNIFE MUST BE SHARP
-HANDLE MUST BE DRY
-CARRYING KNIVES FLAT UR SIDE,POINT DOWN
-PLACE KNIVES,FLATS AT THE TABLE
-WIPE KNIVES,SHARP SIDE AWAY FROM HAND
-NEVER PUT KNIVES IN THE SINK
-WHEN USING ANY TYPES OF KNIFE,MAKE SURE WORKING PLACE IS CLEAR.
BLADES ON MACHINE:
-ALWAYS HAVE A GUARD A PLACE
-DON'T STICK FINGERS THROUGH THE GUARD TO REMOVE SOMETHING
-SWITCH OFF POWER WHEN CLEANING OR CHANGING BLADES
-DO NOT LEAVE MACHINES WITH THE GUARD UP OR REMOVED.
BY SANTOSH
CHEF'S UNIFORM
CHEF'S UNIFORM
-COAT-WHITE COTTON
-TROUSER-BLACK AND WHITE COTTON
-APRON-WHITE COTTON
-SCARF-WHITE COTTON
-CAP-WHITE PAPER
-SHOES-BLACK LEATHER
-SOCKS-BLACK COTTON
-DUSTER-ANY CO LOUR COTTON
BY SANTOSH
-COAT-WHITE COTTON
-TROUSER-BLACK AND WHITE COTTON
-APRON-WHITE COTTON
-SCARF-WHITE COTTON
-CAP-WHITE PAPER
-SHOES-BLACK LEATHER
-SOCKS-BLACK COTTON
-DUSTER-ANY CO LOUR COTTON
BY SANTOSH
HYGIENE:
HYGIENE:
HYGIENE IS A STUDY OF HEALTH AND PREVENTION FROM DISEASE.
HYGIENE:-
*PERSONAL HYGIENE
*KITCHEN "
*FOOD "
*WORK "
PERSONAL HYGIENE:-
KEY TOPIC OF PERSONAL HYGIENE:-
*BEFORE COMMENCING TO THE WORK ,AFTER USING THE TOILET AND DURING HANDLING THE FOOD ,HAND MUST BE WASH .
*SKIN MUST BE AT LEAST 2-3 TIMES A DAY OR DAILY BATH.
*NOSE ,MOUTH AND EARS SHOULD NOT BE TOUCH DURING HANDLING THE FOOD.
*CUTS,BOILS AND SEPTIC SPOTS ARE COVERED WITH WATER PROOF DRESSING.
*JEWEWLLERY AND PERFUME MUST NOT AC CURE IN THE KITCHEN.
*NAIL MUST BE TRIMMED.
*PROPER UNIFORM MUST BE WEAR IN THE KITCHEN
*SMOKING MUST NOT AC CURE IN THE KITCHEN.
*HAIR SHOULD BE SHORT,CLEAN AND COVERED.
*REPORTING OF ILLNESS.
*ONLY HEALTHY PERSON SHOULD HANDLE THE FOOD.
*BRUSH UR TEETH TWICE A DAY ,PREFERABLY AFTER A MEAL.
*COUGH AND SNEEZE IN A HANDKERCHIEF,NOT OVER THE FOOD.
*ALWAYS USE CLEAN CLOTH AND BE TIDY
*CLEAN UR SHOE PROPERLY AND MAKE SHINE.
BY SANTOSH
HYGIENE IS A STUDY OF HEALTH AND PREVENTION FROM DISEASE.
HYGIENE:-
*PERSONAL HYGIENE
*KITCHEN "
*FOOD "
*WORK "
PERSONAL HYGIENE:-
KEY TOPIC OF PERSONAL HYGIENE:-
*BEFORE COMMENCING TO THE WORK ,AFTER USING THE TOILET AND DURING HANDLING THE FOOD ,HAND MUST BE WASH .
*SKIN MUST BE AT LEAST 2-3 TIMES A DAY OR DAILY BATH.
*NOSE ,MOUTH AND EARS SHOULD NOT BE TOUCH DURING HANDLING THE FOOD.
*CUTS,BOILS AND SEPTIC SPOTS ARE COVERED WITH WATER PROOF DRESSING.
*JEWEWLLERY AND PERFUME MUST NOT AC CURE IN THE KITCHEN.
*NAIL MUST BE TRIMMED.
*PROPER UNIFORM MUST BE WEAR IN THE KITCHEN
*SMOKING MUST NOT AC CURE IN THE KITCHEN.
*HAIR SHOULD BE SHORT,CLEAN AND COVERED.
*REPORTING OF ILLNESS.
*ONLY HEALTHY PERSON SHOULD HANDLE THE FOOD.
*BRUSH UR TEETH TWICE A DAY ,PREFERABLY AFTER A MEAL.
*COUGH AND SNEEZE IN A HANDKERCHIEF,NOT OVER THE FOOD.
*ALWAYS USE CLEAN CLOTH AND BE TIDY
*CLEAN UR SHOE PROPERLY AND MAKE SHINE.
BY SANTOSH
TYPES OF COOK
TYPES OF COOK
-SAUCE COOK
-ROAST COOK
-FISH COOK
-VEGETABLE COOK
-LARDER COOK
-PASTRY COOK
-BREAKFAST COOK
-SOUP COOK
-STAFF COOK
-BANQUET COOK
- NIGHT COOK
-RELIEF COOK
BY SANTOSH
-SAUCE COOK
-ROAST COOK
-FISH COOK
-VEGETABLE COOK
-LARDER COOK
-PASTRY COOK
-BREAKFAST COOK
-SOUP COOK
-STAFF COOK
-BANQUET COOK
- NIGHT COOK
-RELIEF COOK
BY SANTOSH
WORKS AND OBJECTIVES
WORKS AND OBJECTIVES OF EXECUTIVES CHEF:
*ORGANIZE THE KITCHEN
*COMPILE/COMPOSE/MANAGE THE MENU
*ORDER THE FOOD STUFF
*SHOW THE REQUIRED PROFIT
*ENGAGE THE STAFF
*SUPERVISE THE KITCHEN
*ADVICE ON PURCHASE OF EQUIPMENT
*DEVELOP NEW DISHES
WORKS AND OBJECTIVES OF SOUS CHEF
-SUPERVISE THE WORK IN THE KITCHEN
-RESPONSIBLE FOR ALL DUTIES OF EXECUTIVES CHEF WHENEVER ABSENCE
WORK AND OBJECTIVES OF CHEF DE PASTY:
-IN CHARGE OF A SECTION OF THE WORK IN THE KITCHEN
-ORGANIZE HIS/HER OWN SECTION
BY SANTOSH
*ORGANIZE THE KITCHEN
*COMPILE/COMPOSE/MANAGE THE MENU
*ORDER THE FOOD STUFF
*SHOW THE REQUIRED PROFIT
*ENGAGE THE STAFF
*SUPERVISE THE KITCHEN
*ADVICE ON PURCHASE OF EQUIPMENT
*DEVELOP NEW DISHES
WORKS AND OBJECTIVES OF SOUS CHEF
-SUPERVISE THE WORK IN THE KITCHEN
-RESPONSIBLE FOR ALL DUTIES OF EXECUTIVES CHEF WHENEVER ABSENCE
WORK AND OBJECTIVES OF CHEF DE PASTY
-IN CHARGE OF A SECTION OF THE WORK IN THE KITCHEN
-ORGANIZE HIS/HER OWN SECTION
BY SANTOSH
KITCHEN ORGANIZATION
KITCHEN ORGANIZATION
KITCHEN:
Kitchen is a place ,where the various food stuffs are prepared by applying different method and styles of cooking ,this deparment is known as food productions departmnet wher various foodd stuffs are prepared as per the head and order.the word kitchen is derived from the french word "cuisine"which lilerally in the modern concept cuisine refers to the art of cooking food and style of serving food.
A group of people doing their jobs together as a team to acheive the objectives or common goal of a kitchen is called kitchen organization,the purpose of kitchen organization is to assign and allocate the duties and resposibilites of a kitcehn staffs to meet the requried standard and the objectives of a kitchen though well planned,controlled and co-ordinated system.
OBJECTIVES OF KITCHEN
*to prepare hygenic foods
*to prepare well balanced foods
*to prepare eye appealing foods
*to preparea tasty and flavourful food
*to prepare food in time with a minimum possible cost.
TYPES OF KITCHEN
*conven tional kitchen
*combine preparations and finishing kitchen
*seperate preparation with satellite kitchen
by santosh
HOTEL ORGANIZATION
HOTEL ORGANIZATION
GROUP of the people do their job,get together ,to achieve the gtpal of the hotel is know as hotel organization.
the main objectives of hotel organizations is to earn more profit through guest satisfaction.
HOTEL ORGANIZATION CHART
MANAGING DIRECTOR
SERCRETARY
ASSISTANT M.D/EXECUTIVE DIRECTOR
SECRETARY
GENERAL MANAGER
SECRETARY
ASSISTANT G.M/EXECUTIVE DIRECTOR
SECRETARY
OPERATIIONAL DEPART.:-
*ROOM DIVISION:-
*HOUSE KEEPING
*FRONT OFFICE
*SECURITY
*UNIFORM SERVICE
*TELEPHONE
FOOD AND BEVERAGE DEPT:-
*FOOD PRODUCTION
*RESTAURANT
*ROOM SERVICE
*BAR
*BANQUET AND CATERING
* CONVENTION SERVICE
FUNCTIONAL DEPT:-
*PUNCHING
*PURSONNEL
*ACCOUNT AND FINANCE
*SALES AND MARKETING
*ENGINEERING AND MAINTENANCE
BY SANTOSH
HOTEL
HOTEL
TO ACCURE ASK
*ATTITUDE
*SKILL :-
*KNOWLEDGE
OBJECTIVES OF TRAINING:
*TO KNOW ABOUT INDUSTRY
*TO KNOW ABOUT DIFFERENT DEPARTMENTS IN HOTEL
*TO KNOW ABOUT COMMODIATIES
*TO KNOW ABOUT FIRST AID,SAFETY,MAINTENANCE
*TO KNOW ABOUT STORAGE,COST CONTROL,WASTE CONTROL,PORTION CONTROL
*TO KNOW ABOUT MENU PLANNING ,GARNISHING,PROSERVING COLOUR,TEXTURE,FLACOUR,APPERANCE AND ACCOMPANIMENT.
HOTEL:
A place where lodging and fooding is provided on the account of paying money.' a home away from home'.
types and classifications of hotel:
*european
*location
*numbers of rooms
*types of plan
*types ofclient etc.
*length of guest stay
*facilities that hotel offer
AMERICAN
*facilities
*non star-guest house-lodge
*one star
*two star -five star deluxe
*location
*business hotel
*resort hotel
*city hotel
* motel
*trasit hotel
*sizes-small <1-150>
-medium -<151-300>
-large-<301-600>
-very large-<601>
TYPES OF PLAN
-APBED+BREAKFAST+LUNCH+DINNER
-MAP-BED+B/F+LUNCH OR DINNER
-BBP-BED+BREAKFAST
-EP-BED ONLY
-CP-BED+CONTINENTAL BREAKFAST
BY SANTOSH
LINK REFER.SANTOSH
