a. Hk department b. front office c. security d. None of these Answer 1-b, 2-b, 3-c, 4-b, 5-a 8.10 REFERENCES Reference books Bhatnagar, S.K., Front Office Management, Frank Bros, India, 2109 Global Tourism and Hospitality by Andrews. Managing Front Office Operations – Michael L Kasarana& Richard Brooks. Introduction to Hospitality - I & II – Dennis Foster Textbooks Introduction to Hospitality Management, Walker, Fourth Edition (2112). Pearson ISBN: 978-0-13-295994-0. Enz, Canina and Walsh (2101). Hotel Industry Averages: An Inaccurate Tool for Measuring Performance. The Cornell Hotel and Restaurant Administration Quarterly. 201 CU IDOL SELF LEARNING MATERIAL (SLM)
UNIT 9: FOOD AND BEVERAGES STRUCTURE 9.0 Learning Objectives 9.1 Introduction 9.2 Role of food and beverages 9.3 Commercial food production equipment 9.4 Maintenance of equipment’s in Commercial Kitchen 9.5 Special Equipment in Kitchen 9.6 Fuels and energy for cooking 9.7 Menu planning 9.8 Intending 9.9 Summary 9.10 Keywords 9.11 Learning Activity 9.12 Unit end Questions 9.13 References 9.0 LEARNING OBJECTIVES After reading this unit the student will be able to Identify the concept of Food and Beverage. Analyse about various equipment’s used in food and Beverage Services. Explain the various fuels and energy for cooking. Recognises the organising methods of Food and Beverage. 9.1 INTRODUCTION Food and beverage services sector contributes a great deal to the profits in hospitality industry. With the increase in importance of business meetings, a range of personal and social events, a large number of customers visit catering establishments frequently. The food and beverage professionals tirelessly work to intensify customers’ experience through their service. 202 CU IDOL SELF LEARNING MATERIAL (SLM)
The F&B Services providing businesses deliver food and beverages to their customers at a particular location (on-premises) such as hotel, restaurant, or at the customer’s intended premises (off-premises). F&B Services – Definition Food and Beverage Services can be broadly defined as the process of preparing, presenting and serving of food and beverages to the customers. F&B Services can be of the following two types − On Premise − Food is delivered where it is prepared. The customer visits the premise to avail the food service. The premises are kept well-equipped and well- finished to attract customers to avail F&B service. For example, restaurants, pubs, etc. Off Premise or Outdoor Catering − This kind of service includes partial cooking, preparation, and service at customer’s premises. It is provided away from the F&B Services provider’s base on the occasion of major events which call for a large number of customers. Types of F&B Services Operations There are two broad types of F&B Services operations − Commercial − In this case, F&B Services is the primary business. The most known commercial catering establishments are — hotels, all kinds of restaurants, lounges, cafeterias, pubs, clubs, and bars. Non-Commercial − Non-commercial operations are secondary businesses in alliance with the main business. These F&B services mainly cater to their consumers with limited choice of food and beverages. These establishments often run under contracts. For example, food and beverage services provided at hospitals, hostels, and prisons. In this tutorial, we mainly consider commercial food and beverage service sector. Let us first understand some common forms of F&B service. What is Catering Catering is the business of providing foods and beverage service to the people at a remote location. It is a part of food and beverage service sector. For example, arranging food services at a wedding location. QSR These are the fast-food outlets called Quick Service Restaurants where the food is prepared, purchased, and generally consumed quickly. They are run with convenience as a main factor. Branded outlets such as McDonalds and Nando’s are QSRs. What is FSR 203 CU IDOL SELF LEARNING MATERIAL (SLM)
They are fine dining, family, specialty, ethnic, or theme restaurants called Full-Service Restaurants where the food and beverage menu is wide, and the customer’s expectations are high. They are operated with customer satisfaction and experience as the key factors. There are a number of service styles to be followed when it comes to how food and beverage should be served to the customers. The following are the most prominent styles − Table Service In this type of service, the guests enter the dining area and take seats. The waiter offers them water and menu card. The guests then place their order to the waiter. The table is covered in this service. It is grouped into the following types. English or Family Service Here, the host contributes actively to the service. The waiter brings food on platters, shows to the host for approval, and then places the platters on the tables. The host either makes food portions and serves the guests or allows the waiter to serve. To replenish the guests’ plates, the waiter takes the platters around to serve or to let the guests help themselves. This is a common family service in specialty restaurants where customers spend more time on premise. American or Plate Service The food is served on guest's plate in the kitchen itself in predetermined portion. The accompaniments served with the food, the colour, and the presentation are determined in the kitchen. The food plates are then brought to the guest. This service is commonly used in a coffee shop where service is required to be fast. Fig 9.1 American or Plate Service 204 CU IDOL SELF LEARNING MATERIAL (SLM)
French Service It is very personalized and private service. The food is taken in platters and casseroles and kept on the table of guests near their plates. The guests then help themselves. It is expensive and elaborate service commonly used in fine dining restaurants. This service has two variants − Cart French Service − The food is prepared and assembled at tableside. The guests select food from the cart while sitting at their tables and are later served from the right. It is offered for small groups of VIPs. Banquet French Service − The food is prepared in the kitchen. The servers serve food on each individual’s plate from guest’s left side. For replenishment, the servers keep the food platters in front of the guests. Fig 9.2 French Service Gueridon Service In this service, partially cooked food from the kitchen is taken to the Gueridon Trolly for cooking it completely. This partial cooking is done beside the guest table for achieving a particular appearance and aroma of food, and for exhibiting showmanship. It also offers a complete view of food. The waiter needs to perform the role of cook partially and needs to be dexterous. Silver Service In this service, the food is presented on silver platters and casseroles. The table is set with sterling silverware. The food is portioned into silver platters in the kitchen itself. The platters are placed on the sideboard with burners or hot plates. At the time of serving, the waiter picks the platter from hot plate and presents it to the host for approval and serves each guest using a service spoon and fork. 205 CU IDOL SELF LEARNING MATERIAL (SLM)
Fig 9.3 Silver Service Russian Service It is identical to the Cart French service barring the servers place the food on the platters and serve it from the left side. Assisted Service Here, the guests enter the dining area, collect their plates, and go to buffet counters and help themselves. The guests may partially get service at the table or replenish their own plates themselves. Buffet Service It this type of service, the guests get plates from the stack and goes to buffet counter where food is kept in large casseroles and platters with burners. The guests can serve themselves or can request the server behind the buffet table to serve. In sit-down buffet restaurants, the tables are arranged with crockery and cutlery where guests can sit and eat, and then replenish their plates. Fig 9.4 Buffet Service 206 CU IDOL SELF LEARNING MATERIAL (SLM)
Self Service In this type of service, the guests enter the dining area and select food items. They pay for coupons of respective food items. They go to food counter and give the coupons to avail the chosen food. The guests are required to take their own plates to the table and eat. Cafeteria Service This service exists in industrial canteens, hostels, and cafeterias. The menu and the space are limited; the cutlery is handed over to the guests. The tables are not covered. Sometimes highchairs are provided to eat food at narrow tables. It is a quick service. Fig 9.5 Cafeteria Service Single Point Service In this type of service, the guest orders, pays for his order and gets served all at a single point. There may be not any dining area or seats. The following are the different methods of Single Point Service. Food Court This is an array of autonomous counters at which the customers can order, eat, or buy from a number of different counters and eat in adjacent eating area. 207 CU IDOL SELF LEARNING MATERIAL (SLM)
Fig 9.6 Food Court Kiosks The customer enters the choice and amount of money physically and the machine dispenses what customer demanded accurately. Take Away Customer orders and avails food and beverage from a single counter and consumes it off the premises. Vending The customer can get food or beverage service by means of automatic machines. The vending machines are installed in industrial canteens, shopping centres, and airports. Special Service It is called special service because it provides food and beverage at the places which are not meant for food & beverage service. The following are the different methods of special service. Grill Room Service In this type of service, various vegetables and meats are displayed for better view and choice. The counter is decorated with great aesthetics, and the guest can select meat or vegetable of choice. The guest then takes a seat and is served cooked food with accompaniments. 208 CU IDOL SELF LEARNING MATERIAL (SLM)
Tray Service Method of service of whole or part of meal on tray to customer in situ, such as hospitals, aircraft, or railway catering. Trolley/Gueridon Service Food is cooked, finished or presented to the guest at a table, from a moveable trolley. For example, food served on trollies for office workers or in aircrafts and trains. Fig 9.7 Trolley/Gueridon Service Home Delivery Food delivered to a customer’s home or place of work. For example, home delivery of pizza or Meals on Wheels. Lounge Service Service of variety of foods and beverages in lounge area of a hotel or independent place. Room Service Here food is served to guests in their allotted rooms in hotels. Small orders are served in trays. Major meals are taken to the room on trolleys. The guest places his order with the room service order taker. The waiter receives the order and transmits the same to the kitchen. Meanwhile, he prepares his tray or trolley. He then goes to the cashier to prepare and take the bill. He then takes the bill along with the food order for the guests’ signature or payment. Usually, clearance of soiled dishes from the room is done after half an hour or an hour. However, the guest can telephone Room Service for the clearance as and when he has finished with the meal. 209 CU IDOL SELF LEARNING MATERIAL (SLM)
9.2 ROLE OF FOOD AND BEVERAGES In order to ensure satisfactory service for all patrons, a Food and Beverage Server performs many different tasks. We analysed job listings for Food and Beverage Servers in order to identify these core duties and responsibilities. Provide Customer Service The Food and Beverage Server is the face of the restaurant and has considerable influence on its patrons’ experience. They must maintain a professional and friendly demeanour and offer timely assistance to customers in order to ensure that their needs are met. If any issues arise with throughout the customer’s dining experience, the Food and Beverage Server is responsible for resolving it. Take Orders Presenting menus, answering questions and offering suggestions, the Food and Beverage Server will guide patrons through the restaurant offerings and eventually take down their chosen orders. It is often the duty of the Food and Beverage Server to explain menu items, assist patrons with special dietary needs and recommend menu items that the restaurant would like to sell more of. Serve Food and Beverages Responsible for bringing orders from the kitchen to customers, Food and Beverage Servers must remember where to bring each order or maintain an organized record of order to which he or she can refer. They are also responsible for keeping beverages filled, following up with tables to see if their needs are still met and clearing plates as they are finished. Should an order be filled incorrectly, it is the Food and Beverage Server’s duty to fix the order and bring out a new one. Clean and Prepare Tables In order to ensure that tables are prepared for each party, the Food and Beverage Server must clear tables of all plates, cups, and flatware after a party leaves, wipe down tables and properly re-set them with clean tableware. Depending on the establishment, the Food and Beverage Server may be solely responsible for this, or he or she may have assistance from hosting and bussing staff members. The Food and Beverage Server must ensure that the restaurant maintains proper standards of cleanliness and sanitation. Process Payments Food and Beverage Servers ensure that patrons receive their bills in a timely manner and that all orders are properly listed and priced. They receive and process payments, operating the register, and return paid checks and receipt to customer. They are responsible for resolving any discrepancies in billing. 210 CU IDOL SELF LEARNING MATERIAL (SLM)
9.3 COMMERCIAL FOOD PRODUCTION EQUIPMENT The equipment forms an inevitable part of food and beverage service. It plays an important role to build the mood of the guests, to complement the outlet theme, and to elevate guest experience. Right from the largest commodities used for food preparation and interior decoration such as chandeliers or ovens to the smallest piece of cutlery, furniture, or linen participate in creating overall ambience of the outlet. Let us discuss in detail the equipment used in food and beverage services − Furniture in F&B Services Furniture is an important part of any F&B Services outlet. It needs to be strong, easy to use and clean. The furniture plays an important role in bringing the look and creating an ambience of the outlet. The furniture, fixtures, and fittings are fixed commodities. Indoor Furniture It mainly consists of tables, chairs, push-down chairs, racks, and lockers. Outdoor Furniture It needs to be sturdy as well as attractive. It includes coffee tables and chairs, bar chairs, dining sets, day beds, loungers, hammocks, and swings. Fixtures and Fittings A fixture is any item bolted to the floor or walls. For example, air conditioners, electric plugs, sinks and toilets, art pieces, and television screens mounted on wall are fixtures. A fitting is any free-standing item or an item that can be hung by a nail or hook. For example, paintings, mirrors, curtain rails, and lamps are fittings. Tableware in F&B Services Tableware consists of crockery, cutlery, glassware and linen used while serving and eating meals at a table. These are circulating equipment which can be grouped into the following types − Chinaware This is a collection of fine dishes, bowls, food platters, section dishes, ramekins, cups and saucers, soup spoons, vases, and ash trays made using a translucent ceramic material. 211 CU IDOL SELF LEARNING MATERIAL (SLM)
Fig 9.8 Chinaware Hollowware This consists of containers such as serving bowls, pots, kettles, ice jugs, and water. These containers are either made from glass or metals such as copper, brass, or stainless steel. Fig 9.9 Hollowware Glassware This consists of articles made of fine glass. Glassware includes jugs, pitchers, drinkware, ash trays, vases, and similar articles. Silverware The objects in silverware are made of Electro Plated Nickel Silver (EPNS). These are made from an alloy of brass, zinc, stainless steel or nickel with silver plating of 10 to 15 microns. 212 CU IDOL SELF LEARNING MATERIAL (SLM)
Silverware includes spoons, forks, knives, hollowware, drinkware, tongs, ice bucket, and a salver. Fig 9.10 Silverware Chaffing Dishes (Chafers) These are food warming dishes. They keep the food warm for an adequate time and temperature. They come in two variants: electric or chafer fuel candle. Chaffing dishes are available in multiple sizes, shapes, and lids. Modern-day chafing dishes are made of light metal or ceramic with handles, sometimes covered with a see-through lid. Here are some chaffing dishes – Fig 9.11 Chaffing Dishes (Chafers) Food Production Cutleries Cutlery comprises of any hand-held implement for eating or serving food. It includes various spoons, forks, knives, and tongs. It is also called silverware or flatware. Cutlery is made of metals like stainless steel or silver. In modern days, cutlery has come up in wonderful combinations — spice (spoon + knife), spork (spoon + fork), and knork (knife + fork). Types of Spoons, Forks, and Knives 213 CU IDOL SELF LEARNING MATERIAL (SLM)
There are different types of spoons for serving or eating different kinds of food. The forks often accompany spoons or help independently to pick food bites. The knives are used to portion the food. Dinner Spoon (Tablespoon) − It has elongated round cup. It is used to eat main course food items. It can pick up just the right amount of rice, stew, or curry. It is always paired with a fork (with four tines) of the same length or a dessert knife. Dessert Spoon, Dessert Knife, and Dessert Fork − These are smaller than their main course peers and are used to have desserts. Soup Spoon − It has a round cup bigger than that of the tablespoon. It is as long as a dinner spoon. Tea/Coffee Spoons − These are smaller than the dessert spoon in length and size of cup. We use these spoons to stir tea or coffee. Sugar Spoon − It has a flower shaped round cup. It is used to take sugar from sugar bowl of tea set. Ice Cream Spoon − It is a small spoon with flat rim that can help to cut the right amount of ice cream. It can come in small, medium, and large sizes according to the quantity of the ice cream served and the size of the bowl. Cocktail (Soda) Spoon − It is a drink spoon with a long handle that helps the spoon to reach the bottom of a tall glass. Butter knife − It has short rectangular blade that is sharp on the lower side to form an edge. It is useful in cutting semi-firm pieces of butter and apply them on food items such as breads. Salad Spoon − It is always used in pair with salad fork. It helps mixing and serving salad efficiently. Serving Spoon − It is a spoon with large round cup designed to serve stews and rice. 214 CU IDOL SELF LEARNING MATERIAL (SLM)
Fig 9.12 Types of Spoons, Forks, and Knives Deli (Fruit) Fork − has two tines. It helps to pick thinly sliced food such as slices of fruits. Roast Fork − It is the largest fork. It has longer and stronger tines that help to hold and pick large meat or vegetable pieces. Cake Knife − It is a flat, elongated triangle-shaped knife and is used to cut pieces of cake and handle it smoothly. Types of Glasses The glasses and tumblers come in a wide variety of shapes and sizes. They are either footed with stem or non-footed. They can also be high-ball or low-ball. Some of the widely used shapes are − Cooler − It is used to serve welcome drinks or appetizers. Flute − It is a glass with a long cup and is mainly used to serve champagne. Goblet − It is a round glass with or without stem. The goblets with stem are used to serve wines and brandy. A non-footed version is used to serve whisky. Fig 9.13 Types of Glasses Margarita − It is a variant of goblet with a wide round dish-like cup. Margarita is used as a cocktail, mocktail, or a sorbet glass. Mug − It is used to serve beers. Nonic Glass − It is a tall glass with a broad rim. It is used to serve beers. 215 CU IDOL SELF LEARNING MATERIAL (SLM)
Pilsner − It is a high-ball glass used to serve cold coffee, iced tea, juices, and beer. A pilsner can support beers or aerated drinks gracefully. Pint − It is a glass used to pour distilled alcohol into other glasses. Shot Glass − It is a small glass used to consume fermented or distilled alcohol directly. It can also be used to pour distilled alcohol into other glasses for mixing with water or sparkling water. Snifter − It is used to serve spirits. Thistle Glass − Its silhouette is shaped like a thistle flower. These glasses have tapered broad rims with round cups attached to a stem and disk. It is used to serve ales and aerated drinks. Tulip Glass − It is used to serve beer, cocktail, or mocktail. Here is some basic food production equipment. Burners They are used for cooking, boiling, and steaming. They often operate on Liquid Petroleum Gas (LPG). Now induction burners and hot plates are available, which operate on electricity. They come with open top, mesh top, or flat top. Cooking Ranges Cooking range is the most versatile equipment operating on either LPG or electricity. The name implies, it can perform a range of functions such as cooking, frying, boiling, grilling, and baking. It comes in two basic versions − Restaurant range − Less expensive, good for less food volume, and is stand alone. Heavy duty range − Expensive, suits a large volume of food production, and can be banked with other ranges using a battery. Cooking ranges come with multiple burners usually 4 to 8, depending upon the volume of food to be handled. Ovens They are used for cooking, baking, roasting, and browning. They operate either on LPG or electricity. There are various oven models such as Rack with the option of rotating or steady racks, Deck, and Tunnel depicting their shape and working style. Rack oven − It contains a set of stacked racks often placed equidistant, one above the other in a tall stainless-steel frame. This oven is good to produce large volume of food items such as breads, cookies, and croissants. Deck oven − It contains racks or rotisseries that can cook various meats such as chicken, duck, lamb, etc. simultaneously and evenly. They also come in baking deck and pizza deck variants. The number of decks is generally up to four. Tunnel oven − It comes in direct heat and indirect heat variants. It is suitable for high temperature baking. 216 CU IDOL SELF LEARNING MATERIAL (SLM)
There are myriad number of ovens available in the market, which vary according to the energy they consume, the manner of heating food, sizes, and shapes. Griddles They are flat plates made of iron, stainless steel, or aluminium, which transfer heat to the food. Griddles are prone to heat loss when the plate is partially unused. They are mainly used for preparing breakfast items such as omelettes, scrambled eggs, patties, sandwiches, burgers, and pancakes. Normally, the residual grease needs to be wiped out occasionally from the surface to prevent tempering. In case of steel griddles, caramelization occurs if the surface is not kept clean. Teflon surface griddles are more durable and efficient. Pans and Cooking Spoons There are a wide range of pans, pots, and spoons used for cooking. Pans − Depending upon the type of cooking, the cook selects a pan. The pans serve the purpose of shallow frying, boiling, and stir frying. Pots − The pots are used for cooking and preparing stocks. They are generally accompanied with lids. The steamer is used to prepare steamed food such as rice, momos, and idlis (fluffy rice dumplings). There are two variants − shallow and deep. Spoons − The spoons help to check the thickness of liquids, tenderness of solids, stir, and turn the food in the pots and pans. Various spoons used during cooking are skimmer, turner, masher, ladle, fork-spoon, and utility spoon. Kettles The kettles are used for cooking, warming, and storing food. They are two layered pots- one inside the other with a gap in between for steam. They are usually jacketed, agitator tilting for better view and food handling. The kettles also have a product discharge valve that provides an efficient transfer of kettle product to a service area without damaging delicate food items. Deep kettles are best for soups, gravies, spaghetti sauces, pie fillings, and puddings as the quality of these food items remains the same irrespective of their volume and frequent stirring. Lentils, beans, and pasta can be cooked in deep kettles. The shallow kettles are best for cooking and warming stews, patties, steamed vegetables, where this kettle offers better view and less food handling. Vegetable Cutters/Choppers The cutters or choppers are used in cutting, dicing, shredding, and slicing vegetables in various shapes and sizes. They are also used to cut bread into small pieces for puddings or soups. The handheld cutters are used for cutting fruits, salads, etc. for presentation. 217 CU IDOL SELF LEARNING MATERIAL (SLM)
Cutters are made of either plastic or stainless steel. Some cutters come with single or multiple wheels with zigzag or plain edge. Some cutters have round small bowl-like shape to cut round pieces of fruits. Mixers The overhead motor vertical mixer is most commonly used in commercial food production units. Mixers are used for mixing and blending. There are broadly two types of mixers − table mounted and floor mounted. Mixers have the following standard accessories − Flat beater − Mashing and beating foods of medium consistency such as boiled potatoes. Wire whipper − whipping cream, eggs, frosts and other light foods that contain air. It works on high speed. Dough arm − It handles heavy and bulky ingredients such as bread dough at low speed. Cookers and Steamers Commercial cookers and steamers largely operate on electricity. The cooks use these for cooking rice, lentils, and vegetables. The steamers are used for preparing steamed food such as Idli (a type of fluffy rice dumpling), momos, and dhokla. Fryer Some food items are prepared by immersing them in heated oil in a fryer. There are two basic versions of a fryer − Electric fryer and Gas fryer. The frying time and oil temperature varies directly with the food type and the size of the fryer. It consists of a fryer basket and heating element and a thermostat controls a fryer. The fryers are used to fry potato chips, Pooris (fried Indian bread), doughnuts, begels, onion rings, shrimp, fish, chicken, okra, and zucchini. Juicer Juicers extract juices and pulps from fruits and vegetables. It operates on electricity and speeds up the juice production process. The fruits are added in the juicer from the top. It separates the juice and left-over peels and unused fibers from the fruits. There are three types of juicers − Centrifugal − It works by crushing fruits. It is quick and yields plain juice. Masticating − It works longer to yield juice of specified texture and consistency. Twin-gear − It uses various gears and membranes to yield best quality juice of almost any fruit, carrot, tomato, or leafy vegetables. It also helps to prevent oxidation of the juice. 218 CU IDOL SELF LEARNING MATERIAL (SLM)
It is very useful in preparing juices and pulps for breakfast, for meals as appetizers, and for using them in cocktails, mocktails, and smoothies. Pantry Equipments Pantry is the adjoining area or room to the kitchen from where the finished food or a drink is ready to be served. This area serves as an ancillary capacity of the kitchen. The food is given final touch-up for presentation, and then handed over to the serving staff. The pantry is often equipped with a sink attached with normal water and hot water taps. The pantry mainly keeps the following necessary items − Refrigerator Electric oven Toaster Coffee Brewing Machine Blender Electric food whisk Knives and chopping boards Hollowware like casserole, bowls, and dishes of various sizes Crockery Drinkware Cutlery Sideboards in Pantry Sideboards are mainly shelves with drawers. These can be used to store hollowware and glassware. The following are the different varieties of sideboards − Buffet − It has high legs than the sideboard. Credenza − They are the storage cabinets without legs. They mostly have sliding glass doors. Server − A server is smaller, shorter, and more formal than a buffet or sideboard. Sideboard − It has short legs. 219 CU IDOL SELF LEARNING MATERIAL (SLM)
Fig 9.14 Sideboards in Pantry Trolley It is a serving cart used for serving as well as storing. It has wheels which enable it to move easily around the kitchen. It is also used in elite food and beverage outlets for serving the guests. It is available in various designs, sizes, and shapes. You can choose on number of shelves and sections, and burners. When not in use, it is preferably parked at the wall. Fig 9.15 Trolley 9.4 MAINTENANCE EQUIPMENT IN COMMERCIAL KITCHEN We will discuss here a few important maintenance equipment used in professional kitchens. Dish Washer It can wash multiple dishes and bowls simultaneously. It is an automatic machine but needs human interaction for loading used dishes into dish racks and unloading clean dishes after wash cycle. It eliminates a great effort required for traditional dish washing. There are two basic types of dishwasher − Door-type − It is large machine. It can clean from 50 to 125 dish racks depending upon the size of the machine. Under-counter − It is smaller and can fit under the kitchen platform. Both dishwashers give sparkling clean dishes. Glass Washer It washes and dries almost 2000 glasses per hour. There are two types of glass washers − rotary and pass-through. They are mostly used at bars for washing glasses of various shapes meant for various beverages. Dish Warmer 220 CU IDOL SELF LEARNING MATERIAL (SLM)
It can dry as many as 1800 dishes an hour and eliminates the possibility of contamination caused by conventional drying methods. It conducts speedy washing of dishes. It also keeps the micro-organic particles depositing at bay for long time. 9.5 SPECIAL EQUIPMENT IN COMMERCIAL KITCHEN There is a few special equipment used in commercial kitchen to make the tasks easy. Nutcracker It is used to crack the shells of hard nuts such as almonds, walnuts, hazelnuts, pine nuts, palm nuts, and pistachio. Some machines are also capable of shelling watermelon and pumpkin seeds, and peeling peanuts, cashew nuts and almonds. Shredders A shredder cuts the fruits and vegetables into string-like fine pieces, which are useful in salads and vegetarian cookery. Kitchen Knives Knives are used across various small volume dicing, cutting, slicing, carving, and filleting. There are various knives used for different cutting and carving purposes − Paring knife − It is used for fine cutting work, removing onion skins, and cutting small fruits. Utility knife − It is used in general purpose cutting and scraping. Steak knife − It is used for cutting steaks. Santoku knife − Originated in Japan, this knife is used for cutting, dicing, and mincing. (Santoku = Three virtues) Chef’s General knife − It is a multi-purpose knife used on multiple commodities such as vegetables, fruits, meat, and poultry. Serrated knife (Bread Knife) − It has a long thin blade with serrated edge that provides sawing-like motion. It is used to slice certain foods with firm skins or outer layers such as bread, tomatoes, and capsicums. Boning/Filleting knives − They come with a narrow, sharp, and flexible blade and a protruding heel near the handle. They can run along the bones of flat fish or ribs smoothly. Carving knife − This knife comes with a long, thin and sharp blade to ensure neat and accurate cutting. Slicing knife − It has a long sharp blade that tapers at the end and helps slicing fruits and vegetables finely. 221 CU IDOL SELF LEARNING MATERIAL (SLM)
Turning knife − It is an essential component to present the food in a unique way. This knife has a small, curved blade that is used to carve the vegetables into the shape of a container. Cleaver − It is a butchers’ knife. It is very strong and sharp to cut through large pieces of meat such as pork and beef. Now let us see the fuels typically used in commercial kitchen for cooking. 9.6 FUELS AND ENERGY USED FOR COOKING Fuel is a prime necessity in cookery. There are various types of fuels used for cooking food. Mainly two types of fuels are used in food production − Solid fuels and Liquid fuels. Wood Fuel It can be acquired from logs, wood chips, and bamboo pellets. Seasoned logs are more popular in commercial kitchen as they contain less moisture. The more the moisture, more is the smoke created while burning. Though it is easily available, it requires a separate storage space at commercial food production end. Its calorific value is around 3500 Kcal/kg for moist wood and up to 4700 Kcal/kg for dry wood. Charcoal It is obtained by slow heating of wood, animal or vegetable remains in the absence of oxygen. Charcoal is easily available and widely accepted as commercial cooking fuel. It produces less smoke than wood fuel. It also requires separate storage space. Its calorific value is around 7500 Kcal/kg. Solid fuels are useful in direct heating ovens, three stone stoves, tandoor, and barbeques. This fuel can emit carbon or ash particles while burning. Solid fuels give gradual heating. The initial cost is low. It also gives a tempting smoky aroma to the baked/roasted food. Liquid Propane It is nothing but LPG, a mixture of propane and butane gases that exist in liquid state at room temperature. The LPG is highly inflammable and burns with a blue flame without emitting smoke, and it can be controlled precisely. Its calorific value is around 1000 Kcal/kg. Kerosene It is also a petroleum product used in commercial kitchens for cooking. The liquid fuels produce heat almost instantly. The initial cost can be high. They are convenient to use but risky if proper safety precautions are not followed while handling these fuels. Electricity 222 CU IDOL SELF LEARNING MATERIAL (SLM)
Though electricity is considered as an alternative fuel under energy power, it is the most commonly used heat energy for cooking. Most of the commercial cooking appliances operate on electricity. Electricity provides instant heating. The heat can be regulated as per the requirement. It is easy to access, though the initial cost of wiring may be considerable. 9.7 MENU PLANNING FOR DIFFERENT CATEGORIES OF PEOPLE Meal planning or menu planning is defined as a simple process which involves application of knowledge of food, nutrients, food habits and like and dislike to plan wholesome and attractive meals Meal Planning Definition: To fasten the recovery of the patient to plan meals within the food cost to provide variety of the food to save money, time and energy to improve the quality of food to improve the appetite so that maximum diet is consumed and wastage is minimized. Nutrition Requirement for Infants Infancy is a period of rapid growth the average birth weight of new-born is 3 kg in first few days the new-born loses about 10% of body weight Infant usually doubles the weight at 6 months and triples at the age of 1 year and 4 times at the age of 2 years The baby measures 50 cm at birth, 60 cm at 3 months, 70 cm at 9 months and 75 cm at 1 year Nutrition Requirement for Toddler and Preschool Going Children During the second year, the increase in height is about 10 cm and weight gain about 2.5 kg for 3-6 years height gain is 6-7 cm and weight gain is 1.5 to 2 kg As growth proceeds during childhood, there are changes in proportion of water, muscle tissues, fat deposition and the skeletal structure During the second year of life, the child start developing a sense of individuality which is distinct from his mother Preschool age is age of imitation and sex identification Nutritional Requirement for School Going Children By school going age most of the children establish a particular pattern of food intake relative their peers At school , he is exposed to food patterns which may be different from those at homes and want to accept them Behaviour at meal times may be a problem as children are usually at hurry They may rush to their breakfast due to early school timing and with their evening meals due to play and other activities The adequacy of children’s food depends not only on food available to them but also on food environment Advertising and TV have a strong influence on the type of food chosen by children Nutritional Requirement for Adolescence 223 CU IDOL SELF LEARNING MATERIAL (SLM)
During this period growth and development take place at all level namely physiological, psychological and social During this period rapid growth take place accomplished by hormonal changes, sexual maturation and often emotional bouts This stage is called as second growth spurt The growth spurt in girls occurs at 11-14 years and boys at 13-16 years Changes in body composition occur due to hormonal influence which regulates the development of sex characteristics At this stage of life adolescent girls and boys develop sexual maturity At this stage child develops his identity and decision making ability Nutrition for Adulthood By this stage the body growth particularly in terms of height and weight stops to a certain extent but the breakdown and repair of body tissues goes on. Proper nutrition in adulthood ensures good health in old age Various factors like age, sex, climate, activity, body growth, stress affect our body need for different nutrients Nutrition for Aged People Bones become weak and susceptible to fracture Loneliness, depression, anxiety Rate of blood flow through kidneys decrease Incomplete digestion of food or takes long time to digest food Physical discomfort Anorexia Diminished sense of taste and smell Impaired hearing and failing vision Decrease neuromuscular coordination Loss of teeth Nutrition for aged people Adequate nutrition and balanced diet is important even in old age to prevent and control the common hazards of aging the following changes are associated with aging 9.8 INDENTING The basic fundamental of a food operation is to turn a raw food item into an edible product by applying or extracting heat from it. The success of any foodservice operation is dependent on how the raw ingredients are procured, processed, cooked, and then served to the customer to generate profit. If there is a flaw in any one of the steps, it will affect the profit margin of any organization. Also, for volume catering establishments the principles of indenting would be based on the number of people an establishment is catering to. In volume cooking, one has to look at the menu in totality and only then can he/she write a detailed product list that needs to be prepared. 224 CU IDOL SELF LEARNING MATERIAL (SLM)
Indent is a document stating the requirements of goods with the quantity required along with its specification. It is sent to the store department, which in turn procures the items, and dispatches the same to the department on the day specified. Principles of indenting for volume feeding The success of any food service operations is dependent on how the raw ingredients are procured, processed, cooked, and then served to the customer to generate profit. For volume catering establishments the principles of indenting would be based on the number of people an establishment is catering to. 1. Yield of a product: -The yield of a particular commodity has a huge impact on the indenting for volumes. All the recipes should be updated with the yields, as we need to indent for the net weight in a recipe and not for the usable weight. 2. Type of event: - The type of event for which the food is required also plays a major role in the indenting of food. When the variety is more, the quantities consumed will be comparatively less as most of the guests would like to taste most of the varieties. 3. Regional influence: -Regional food also plays an important role in deciding the indenting for a particular item. People from Bengal would love to eat seafood, while people from north India would prefer chicken. 4.service style: - The style of service, whether buffet or a la carte, also determines the indenting and portion size of a dish. Importance of portion size We tend to eat whatever is on the plate in front of us without thinking about the amount of food we are actually consuming. A portion size is defined as the amount of food that one puts on his or her plate that they intend to eat in one sitting. Quite often we consume foods believing they are a single portion when in reality they contain multiple portions. In a study conducted on healthy males and females the researchers concluded that the human appetite control systems are challenged by highly palatable foods, which in the end can lead to weight gain. These foods include pre-packaged foods that are made into multiple units (restaurant meals, snacks and on the go meals). When it comes to institutions such as a hospital, controlling portion size is extremely important due to the fact that patients are either recovering, have certain medical conditions, or simply need to watch his or her food intake. For example, a diet is prescribed by a dietitian or a doctor for a specific medical condition. The dietitian or the doctor expect the food to be served as they ordered and if the food is not portioned properly the treatment may be affected and could potentially worsen the medical outcome. Consuming more than recommended amount of food can result in weight gain while not consuming enough can result in weight loss. Moreover, patients with texture modified diets not receiving proper portion size can experience further complications such as pneumonia or in serious cases death. 225 CU IDOL SELF LEARNING MATERIAL (SLM)
Not only is portion control important for the patients, residents and customers, but it is very beneficial to an operation itself. Some of the benefits of controlling portion size include waste minimization, controlled food cost, equal portioning across the operation, guide for ordering and preparing food, and meeting nutrition needs. Practical difficulties Both food fraud and lack of traceability are direct consequences of the production issue. As there's such a strong demand compounded by a lack of supply, inevitably - and regrettably - there's a major growth in food fraud cases. The statistics alone give significant cause for concern, as an example, every year: There are ten times more olive oil from Italy than the country could actually produce. We know that 30% of the fish is incorrectly labelled and you are not getting what is on the packaging To illustrate the concerning creativity of food fraud, I always like to remember the story of a big retailer in China. I was working with them some years ago and they realised that in order to boost the protein level of the soya sauce, the supplier was fermenting the soya sauce with human hair! This example is just one of some of the fraudulent creativity which is affecting the supply chain. Lack of traceability Global and fragmented supply chains can result in a lack of traceability; multiple small stakeholders – often with no barriers to entry - mean that in some networks, anybody can produce food. So, this fragmented market can result in very low levels of visibility; any big food brand will have a pretty good understanding of their tier one suppliers. However, when it comes to tier two it's more complicated and tier threes can have up to 18 or 20 different layers. This results in a lack of transparency across the entire food supply chain. So that's a big problem as well and its global and it's international. Environmental and social responsibility Perhaps the biggest responsibility for all of us is our environmental impact and social responsibility. We are the first generation to truly recognise these issues, to know that our food production system is one of the biggest contributors of greenhouse gas (GHG) emissions. We need to consider alternative energy and food sources to mitigate the depletion of natural resources, land erosion, deforestation, massive pollution of the land and the ocean and water scarcity - to name but a few. We need to recognise that our food system has a degree of responsibility for an explosion of non-communicable disease including obesity, diabetes, autism and cancer. We’re the first 226 CU IDOL SELF LEARNING MATERIAL (SLM)
ones to acknowledge that our food system is partly responsible for this explosion of modern slavery, yes - modern slavery. There are 25 million people in a state of modern slavery today; 25 million that is twice more than over the 300 years of human traffic between Africa and America. We’re talking about child labour, forced labour, human trafficking and so forth. So, what can we do about it, what is the point? At LR, we deliver audits on responsible sourcing to make sure that organisations are doing what it takes to slavery free products. We should all be curious, look at what's behind the brand, look at what this label means because you've got the power to change it. You are the driver of the change. In the food system clearly, you are the driver; each time you eat and drink you vote for the world you want. Affordability Another issue is low income and margins; food needs to be affordable. In France and Western Europe, average share of revenue per household dedicated to food moved from 25% to 8% within 40 years. This in turn creates the problem of investment in the food supply chain and the balance in the revenue from food production. To put this into context, out of the 800 million people that are starving to death today, 700 million of them are farmers. So those who can and who should produce the food are the ones who are starving; that's a problem. Social media and brand reputation There is no doubt that a significant issue is social media exposure but for me it's an issue and an opportunity. An issue because there is a lot of information on social media and it's a big risk for the food brands and sector as a whole. As an example, let me remind you that back in 2011, there was an E.coli outbreak in north Germany. The German health authorities, without results of ongoing tests, incorrectly linked the O104 serotype to cucumbers imported from Spain. Later, they recognised that Spanish greenhouses were not the source of the E. coli and cucumber samples did not contain the specific E. coli variant causing the outbreak. Spain consequently expressed anger about having its produce linked with the deadly E. coli outbreak, which cost Spanish exporters US$200 million per week. Russia banned the import of all fresh vegetables from the European Union from early June until 22 June 2011. This example illustrates the viral nature of social media and the impact it can have with companies often going bankrupt, simply because of what was a one-week rumour on the internet. Many forward-thinking organisations serving the food sector see social media as an opportunity. Let's take Nestlé as an example; they have 600 people dedicated to monitoring and influencing discussions on social media. They recognise that it's their responsibility to be able to define what is true or fake in these online discussions and help to ensure that they keep their brand - and consumers - safe. It's a huge opportunity for all of us because we have direct access to these organisations; we have a direct access to the food industry and our voices can be heard. 227 CU IDOL SELF LEARNING MATERIAL (SLM)
Planning- Space allocation, Equipment selection, Staffing The plan or layout of a kitchen should be determined by a clear catering policy, even though the plan is often limited by space available. The policy adopted and the space and layout required for the kitchen to carry out that policy will be affected by many factors like, the type of business, whether a restaurant is for resident guests or is open for the public. The type of area it is located in and one type of customer, seasonal pressured of trade and the possibility of expansion. These are the points that must be considered when the kitchen is in the project stage. There are two basic intentions that remain constant whatever the catering policy is. They are: – 1. Receiving of commodities in various forms, either by partial of complete preparation, followed by cooling re-heating, portioning and other dispensing methods, of conversion of this food supply into meals. 2. Regulating the supply of food in meal forms because of limitations such as economy, time, locality, and quantity but in such a way that the quality of food and service is acceptable and attractive. Often when planning the layout, these main intentions are not very well understood and kept in mind, instead, consideration is given more to small details which result in poor designing, subsequent operating confusing and even failure. Besides keeping in mind, the basic intentions, it is also important to study the present-day trends and anticipations of future developments in the catering industry. Amongst the current trends, in the food production and service industry are the following: 1. Greater mechanization Simpler operations and increased use of convenience food. This has been brought about because of the high cost of manual labor. 2. Selling prices are based less on the actual food cost but more upon the value to the customers, of the total foodservice being offered. 3. Increasing development of specialties, either if foods, dishes, and forms of service capable of giving individuality and character to our establishment. The menu is the blueprint of the catering establishment and may be considered as the starting point when planning the kitchen layout. The points of importance in determining menu policy will depend on the type of establishment and style of the catering to be provided. One should be very clear on these points: 228 CU IDOL SELF LEARNING MATERIAL (SLM)
(a) These for whom it is intended to cater. (b) The reason for their patronage. (c) Any service demands, which the two above points will bring about, exalt high, service, gourmet standards, and service. Once the menu form and service has been decided, then the equipment and its installation can be planned out. Food supplies can be received in many forms, convenience food is already a reality in the catering industry. Meat, fish, poultry and vegetables may be obtained frozen or in prepared form or portioned forms. Dehydrated products, bakery premixes, prepared soups etc. are all in convenient packs. Increased use of convenience foods has had a profound effect upon the layout, planning, and equipment, storage facilities even need adjustments and alteration. Modern food service and kitchen operation must be planned not only in accordance with the culinary principles and the changing modern trends, but also with the basic fundamentals of kitchen design, which is the workflow which is based on work study. To obtain continuous flow of goods from section to section, the design of each section should be considered carefully to ensure that the paths within its bounds do not cross more than its necessary. A well-planned layout largely depends on the following requirements: 1. Ordering, receiving and storage. 2. Pre-processing of raw material such as meats, bakery products. 3. Cooking- soups, vegetables, sauces, meats, and bakery products. 4. Pantry or setup section-salads, sandwiches. 5. Service area. 6. Crockery and cutlery wash up. Intelligent placements of sinks, machinery etc will make a great difference in the daily kitchen movement covered by the food and unnecessary travelling by the kitchen staff, so minimum of crisis crossing and backtracking. The perfect kitchen from this point of view is the one in which the raw materials and cooked materials need the minimum of movement and requires once only to cover the same route. Area requirement: It is possible that kitchen space will be reduced in size in order to provide more sitting capacity in the restaurant. Cramped inadequate kitchens will lead to delays and falls in 229 CU IDOL SELF LEARNING MATERIAL (SLM)
service. This will invariably affect the turnover. Inadequate kitchen facilities will also adversely affect the staff. The kitchen areas very according to the type of and number of meals provided. Hotel restaurants require kitchens out of all proportions in size to the actual sitting capacity of the restaurant, about 40% of the area added to the dining room. A useful rule of thumb is 6sq feet of floor area per person accommodated in the dining room. Out of the kitchen areas ¼ may be required for storage and remaining for food preparation, cooking and service. Kitchen Lay Out And Functions Receiving And Preparation Area: Materials required for a food facility is numerous varied often bulky and subject to deterioration and misappropriation. Several people normally are involved with placing taking filling orders and with the delivery and receiving of good. Good communication is required between these people in order to have a smooth operation and to avoid wastage spoilage etc. Receiving Area: The receiving area should be a large and convenient enough to receive the volume and type of good delivered. All items must be inspected before accepting by the receiving clerk. Many items need minimum inspection and merely call for package label and count. Perishable items like fish, poultry, meat, and vegetables, etc. Need thorough checking and inspection for quality. The receiving area should be located near the entrance to the storage. So that once the checked can be stored directly as soon as possible. Equipment: Scales, container opening tools such as crowbar, claw hammer, short bladed sharp knife, can opener etc should be available at the receiving are to help in inspection the good. Delivery Quay or Loading Bay: Situated at the back of the hotel has a platform at Lorry’s platform level for easy unloading. This place should be well lighted (reflector type lights) and fitted with anti pest fans at the doors and should be kept clean always. (A water connection with hosepipe attachments is desirable for cleaning.) To avoid work accidents, slipping etc. Trolleys and other equipment should be kept for easy unloading and carrying in the goods to stores. Gas Bank: If cylinders are used, they must be kept outside in an open shelter opening from the outside (in case of blast the shock wave damages be decreased). In case of gas tank this one has to be at a distance of 150 yards from the main building. A daily check of gas shelter and tank is necessary as a safety measure. 230 CU IDOL SELF LEARNING MATERIAL (SLM)
Garbage Disposal: Wet and dry garbage should be stored separately. Wet garbage is stored in containers in an air-conditioned shelter to prevent fermentation and smell. As far as possible collect garbage in plastic fresh bags, change when they are full, tie them up and then kept them in garbage rooms. Dry garbage is sometimes incinerated. Disposal of garbage is done on daily basis and garbage shelters are thoroughly cleaned, disinfected, deodorized with phenol. Preparation Area: The different types of food (fish, meat, poultry, etc.) should have their appropriate preparation space. The equipment necessary for cooking the food should be sited closed to the appropriate point. Vegetable Preparation: The work in this section forms into three works centres. 1) Washing & Cleaning 2) Paring 3) Trimming, Cutting, Shaping, chopping, etc. Depending upon the volume of work these activities may be performed in one centre or an assembly line production may be used. One centre completely separated from the other. Use of frozen and convenience in this largely determines the space and equipment required in this section. These rooms sometimes may be air-conditioned. This section has containers, shelves, sinks, and various machines for cutting, peeling, shredding, etc. In smaller hotels this section may be combined with butchery. Butchery: Air-conditioned room for meat preparation. Boning, paring, cutting, as well as charcuterie are done in this section. Portions and cut according to specifications and controlled with scales. Poultry, fish games etc. are also prepared and portioned here. Larder Room: For cold dishes, sauces, hors d’oeuvres and cold buffets. Cooking Area: The cooking section/main kitchen is generally regarded as the heart of the kitchen. The material used here are likely to be the most of us wish to work. The material used are likely to be the most expensive the work here is done by the workers who are paid the highest rates. Here semi manufactured products are turned into finished products. To ensure fast service the close relationship between cooking area and serving area is of very important. In a classical organization it is divided into party’s system. This area can go from a simple kitchen to a more complex group of section or even satellites. Usual Sections of Cooking Area: 231 Sections usually found are:- CU IDOL SELF LEARNING MATERIAL (SLM)
Main kitchens or hot kitchens, pastry, bakery, confectionery usually called bake shop Short order kitchen or pantry Pot and pans wash up. Main Kitchen: Heart of the kitchen. Material Flow: The flow of raw materials will come from three main source: - 1. The meat and vegetable preparation sections. 2. From stores. 3. Direct delivery. Food partially processed in a main kitchen may be sent to a service kitchen for final cooking as in a decentralized kitchen. Cooking Functions: The variety and volume of items to be prepared will influence staff and equipment needs and the formation of work centres. Equipment Need: The essential equipment for production will be a worktable, sink, and cooking equipment. Depending on the size and type of food facility the requirement differs. Study the menu to decide on the equipment requirement. Most of the cooking activities can be grouped as follows – Roasting & Baking, Boiling and Toasting, Steaming, Deep-frying, etc. to decide the number of centres. The cooks’ table is generally the core of the cooking section. Setting The Equipment’s: ‘Runs’ of varied cookery apparatus parallel to and near service can eliminate unnecessary movement of staff and food from kitchen to service as well as it speeds up the service. Bain- marie and stockpot stands should be close to ranges. Adequate ventilation and canopies have to be provided wherever necessary, to clear the kitchen from smoke and steam. Modern kitchens have fresh air input supplied by a deviation of the central A/C unit. Bake Shop: Pastry, Bakery, and confectionery is usually called as the bake shop. The control of quality and cost of desserts and breads served by a hotel is very important to its successful operation. In small hotels this will be in the corner of the main kitchen whereas in big hotels, this may be a separate fully equipped dept, of its own. 232 CU IDOL SELF LEARNING MATERIAL (SLM)
Hot and Cold Section: This Bakeshop section is usually divided into two sub-sections, Hot & Cold. The hot section is equipped mainly with an even single double or 3 tier deck. Conventional or convection. Racks, dough mixer, food mixer and provide all the bake items, bread cakes, gateaux, etc. The cold Section is equipped mainly with refrigerated marbles, mincers, ice cream machines, freezers, & food mixer. It is usually air-conditioned and provides all cold desserts. Next to it there is the pastry cold room where mise-en-place is kept. Pantry: Short order kitchen (pantry) as the name indicates this section provides for items prepared and served fast at any time. This section deals mainly with beverages, salads, sandwiches relishes, fruit juices, cold plates, dessert ice creams, milk shakes etc. Quick service cooking equipment for such a contact grill, toasters, suitable equipment for providing hot and cold drinks and shakes, ice cream can opener, slicer, chopper, juice extractor, shaker, shredder, etc. are to be provide in the pantry. The main kitchen, bakeshop, and pantry must have direct access to service counter or have each a counter of their own. Pots And Pans Wash Up: These should be located near area of food preparation. The process of cleaning includes, scraping, soaking, (both usually done by hand) washing, rinsing, sanitizing, and drying may be done by hand or machine. Equipment for hand washing of pots consist of three compartment large sinks with a drain board on either side one for solid pots and one on the other side for clean pots. A convenient floor drain is need for the wash water from those extra-large objects. Drain board Drain board Solid Washing Rinsing Sanitizing Clean pots It is desirable to have an overhead spray with extension can really located, to use for flousing the refuse after scraping and rinsing the pots and pans this section should include large racks for storage of utensil items can be readily seen and selected without having to move a stock in order to get an item required. Service and Wash Up Area From where the waiters pick up their orders? From where do they got clean cutleries? 233 CU IDOL SELF LEARNING MATERIAL (SLM)
Service and wash up area situated exactly between the restaurant (and restaurants) and the kitchen, has the following function. 1. Cleans dirty equipment coming from restaurants or floors. 2. Supplies clean equipment to restaurants and service equipment’s to kitchens. 3. Food orders calling out. 4. Delivery of Food orders. 5. Cashiering. 6. Restaurant sections. 1 and 2 are being the wash up area. 3,4,5,6 being the service area. Service Area: Issuing meal to the restaurants in carried out in this area. A kitchen counter throughout the meals service period. Aboyeur’ Duties: On receipt of waiter’s checks (KOT’S) he announces in a loud and clear voice the requirements of the order with any special instructions. Often, he expand the time of the receiving the order of the KOT and usually has a board fitted with hooks or pins maintaining the tables or waiters’ stations to while the orders relate. The orders of the above are normally consists of a) The designation of the chef de partie or partie address e.g., Pâtissier, rotisseur. b) The number of portions required. c) Name of the item. d) Style of cooking. e) Garnishes dressings or sauces. The parties must acknowledge the orders in returns. Usually, the order or part of the order is sent first. The second part will be called the suite. When an order has been completed and has been collected by the waiter, the aboyeur removes the check (KOT) from its hook and places it through a slit into a locked box. This at the end of the service goes to the control office where the key is kept for control procedure. The aboyeur is responsible for the safety of the box. Cashiering & Billing The cashier prepares the bills and gives it to the waiter for presentation. The waiter present and collects the money and gives to the cashier. The cashier after receiving the money stamps 234 CU IDOL SELF LEARNING MATERIAL (SLM)
the bill with ‘paid’ seal and gives back the top copy of the bill to the waiter to hand over to the guest. In the same area there is a room service section where all orders are centralized in case of centralized Room Service system. Also found in the service area is a dispense bar for drinks served in the room or in the Dining Hall. Wash – Up (Dish Washing) Dish washing has a high rating of importance in food service because of its significance in protecting sanitation and hygiene, utilization of labour time, saving on operational cost for power hot water and detergent and for prevention of loss and breakage of tableware. The wash area is composed of 3 sub-sections each manned by a steward: a) Loading – Dirty equipment is pre-washed and loading on baskets or trays for the machine or passed to hand washing. b) Washing is done by machine or hand, in any case, the process is the same. Washing Rinsing Sanitizing a) Unloading – The clean equipment is b) – kept on racks c) – picked by waiters d) – delivered by stewards. The dishwashing operations include a) Removal of soiled tableware from dining areas. b) Receiving, scrapping, and stacking ready for washing. c) Washing and drying and then storing. There are 3 temperatures of water required in the washing process. Pre-Rinsing (Washing): For the removal of coarse soil calls for a warm temperature of 120oF that will melt fat and loosen cooked food from the surfaces. The Washing The washing temperature should be 140oF to be hot enough for effective cleaning action. Sanitizing: Sanitizing calls for a rinse temperature of 180oC for 10 seconds. Most bacteria are killed at 170oC if held for 30 seconds or longer. At a temperature higher than 180oF the water vaporizes sufficiently to interfere with the effectiveness of the rinsing action. Allow to air dry 235 CU IDOL SELF LEARNING MATERIAL (SLM)
after washing and sanitizing procedure is over. To guard protection of sanitizing water temperature must be maintained and correct sanitizing and handling practices to be followed. Separate workers should be provided for handling soiled and clear dishes. In smaller hotels washing is done manually. In any case the process is the same. Ancillary & Employee Facilities Chef’s office/cabin While considering in great detail factors with the kitchen itself, it should be remembered that passages to and from the kitchen must be kept clear and unobstructed, both for entry of goods exists of containers and movements of staff. Other matters to be considered are the offices, dining room and clock room for the employees. Objectives Management of a food facility as discussed earlier involves planning, maintaining records of many aspects of operations, interviewing, training, placing orders, calculating payrolls etc. etc. performance of these management functions calls for an office or offices that is suitably located and adequately equipped depending upon the size of the establishment. The office is an important section that must be planned in relation to food production. Criteria in Planning Offices Criteria is based on functions to be performed which may serve as a guide while planning offices include the following. Proximity For continual awareness and case of supervision in specific areas of responsibility. A convenient location can promote better control and utilization of management time and effort. A manager needs to know what is happening and gives timely instructions. In a remotely located office, he may tend to become absorbed in his office activities. Ready Visibility Ready visibility of areas to be supervised can save many steps in keeping aware of work in progress. Office functions can be performed peacefully if things are able to be seen as progressing well in the various work sections. Planning – institutional catering 236 CU IDOL SELF LEARNING MATERIAL (SLM)
Institutional catering is described as the art of feeding people who are unable to feed themselves in the modern world. It is responsible for the health and welfare of the younger generation. It involves catering for youth in schools, colleges & residential universities. These youth are generally in the age group of 5 – 25. It has the social responsibility of developing good food habits among the children of the nation and helping to build a strong and healthy population. Today this sector is recognized as being a significant and influential part of the catering industry. Like all public sector, institutional catering operates under severe budgetary limitation. Public spending restraints mean that caterers must examine all areas of cost minutely. However, their degree of freedom to cut costs is often curtailed by the imposition of bureaucratic measures designed to monitor spending for instance, most caterers must deal with designated suppliers, work within rigid budgets and pay nationally negotiated wages. At times of cutbacks in spending the catering service is one of the first to be affected. Institutional catering differs in some respects from those in the hotel industry. Yet both have some common objectives. a. Food of good quality, property cooked & prepared. b. Prompt and courteous service. c. Well balanced, varied means. d. Reasonable prices, consistent with service offered. e. Adequate facilities f. High standard of cleanliness and sanitation Scope of Institutional Catering Talking about the scope in this field, this field is growing so much nowadays because many state governments and the central government is also introducing this policy in all government schools. Also, at many other places Problems of Institutional Catering • Menu fatigue • Blending nutritional aspect with taste is little difficult. E.g., porridge( is a dish made by boiling ground, crushed, or chopped cereal in water, milk, or both, with optional flavourings, usually served hot in a bowl or dish. It may be sweetened with sugar or served as a savoury dish) is a healthy food but most of the people do not like it. • Portion control 237 CU IDOL SELF LEARNING MATERIAL (SLM)
• People eat in varied proportions, for example men eat more than women, people doing physical labour eat more than those doing office work. • Staff serving food finds it difficult to meet the expectations of consumers. E.g.-everyone cannot be given a leg piece of chicken etc. • Also a large number of people are to be fed in a limited time. • High standards of cleanliness and sanitation. • Arranging adequate facilities and managing them is a challenge, like space of dining hall, seating arrangements, food and water service, etc. • Chef has work within tight budgets and yet has to meet the high expectations of consumers. 9.9 SUMMARY Food and beverage services sector contributes a great deal to the profits in hospitality industry. Mainly two types of fuels are used in food production − Solid fuels and Liquid fuels. The success of any foodservice operation is dependent on how the raw ingredients are procured, processed, cooked, and then served to the customer to generate profit. Indent is a document stating the requirements of goods with the quantity required along with its specification. A portion size is defined as the amount of food that one puts on his or her plate that they intend to eat in one sitting. As already said, the important feature in hospitality is the food culture and how we take care the guest. So, this topic is as important as fire needed for cooking. Institutional catering has the social responsibility of developing good food habits among the children of the nation and helping to build a strong and healthy population. 9.10 KEYWORDS LPG - Liquified Petroleum Gas. Buffet - A dining system where the guests serve themselves. Popular with a large number of guests and a small number of workforces. Cross-Contamination - It is a process of unintentional transfer microorganisms from one substance or object to another, with harmful effect. Banquet - A sit-down meal served on the occasion of a formal or informal event such as a wedding party or a conference. Cocktail -Any mixed drink prepared using alcohol. Crockery -Plates, dishes, cups, and other similar items, especially ones made of glass, earthenware, or china clay. 238 CU IDOL SELF LEARNING MATERIAL (SLM)
Gueridon Trolley -A trolley used in F&B Services business on which the food can be cooked, finished, or presented to the guest at the table. High Ball (Long Drink) -Alcoholic beverage mixed with a large volume of soft drink and served in a tall glass with straw. Toque -Cooks cap with multiple folds represents the many different ways a chef knows to prepare a dish. 9.11 LEARNING ACTIVITIES 1. Collect the samples of various cooking materials. ___________________________________________________________________________ _________________________________________________________________________ 9.12 UNIT END QUESTIONS A. Descriptive Questions Short Questions 1. Describe the kitchen lay out and functions 2. Explain the Menu planning for different age groups? 3. What are the different types of cutleries used in F &B Service? 4. What does an Institutional catering Explain? 5. List the equipment’s used in commercial catering establishment. Long Questions 1. Role of food and beverages in a five-star hotel. 2. Explain Intending. 3. What are the various equipment’s used in F & B Service? 4. Explain types of services in F & B? 5. Describe the Layout of main kitchen and Wash area. B. Multiple choice Questions 239 1. Food and beverage are a general term used in a. Serving b. Catering c. Hospitality d. None of these of these CU IDOL SELF LEARNING MATERIAL (SLM)
2. Silverware can be polished using which of the following systems: a. Gueridon b. Helitherm c. Ganymede d. Polivit 3. The person in charge of room service in a hotel is called a: a. demi-chef de rang b. chef d’etages c. Chef de rang d. Station head waiter 4. A gueridon is a: a. moveable sideboard b. mobile table for doing lamp work c. cigar and liqueur handcart d. trolley for taking used crockery and cutlery to the wash-up 5. The term a la carte means: a. a set menu without any alternatives or beverages b. a carte du jour menu inclusive of coffee and service charge c. a series of dishes as chosen by a customer and cooked to order d. a prix-fixe menu with several choices on each course 6. In which form of food service does the customer help himself from the dish held by a waiter: a. a la carte b. family c. ala Russe d. banquet Answer 1-d, 2-d, 3-a, 4-d, 5-d, 6-d 9.13 REFERENCES 240 Reference books CU IDOL SELF LEARNING MATERIAL (SLM)
Bhatnagar, S.K., Front Office Management, Frank Bros, India, 2109 Global Tourism and Hospitality by Andrews. Managing Front Office Operations – Michael L Kasarana& Richard Brooks. Introduction to Hospitality - I & II – Dennis Foster Textbooks Introduction to Hospitality Management, Walker, Fourth Edition (2112). Pearson ISBN: 978-0-13-295994-0. Enz, Canina and Walsh (2101). Hotel Industry Averages: An Inaccurate Tool for Measuring Performance. The Cornell Hotel and Restaurant Administration Quarterly. 241 CU IDOL SELF LEARNING MATERIAL (SLM)
UNIT: 10 OFF PREMISES CATERING STRUCTURE 10.0 Learning Objectives 10.1 Introduction to Regional Indian cuisine 10.2 Indian Cuisine 10.3 Exposures of National & International Cuisine 10.4. Federation of Hotel & restaurant Association 10.5 Summary 10.6 Keywords 10.7 Learning Activity 10.8 Unit end questions 10.9 References 10.0 LEARNING OBJECTIVES After learning this unit, the student will be able to Define about the Indian cuisines State the regional Indian cuisines Determine about cuisines all over the world Function and scope of FRHAI 10.1 INTRODUCTION TO REGIONAL INDIAN CUISINES Food in India is wide ranging in variety, taste and flavour. Being so diverse geographically, each region has its own cuisine and style of preparation. Indian cuisine, renowned for its exotic gravies seems complicated for any newcomer. The Mughlai cuisine of North differs sharply from the preparations of the south. The Wazwan style of Kashmir is luxurious but the same can be said about Bengal’s Macher Jhol, Rajasthan’s Dhal Batti, Uttar Pradesh Kebabs and Punjab’s Sarson Ka Saag and Makiki Roti. In India, recipes are handed down from generation to generation. The unique and strong flavours in Indian cuisine are derived from spices, seasonings and nutritious ingredients such as leafy vegetables, grains, fruits, and legumes. Most of the spices used in Indian cooking were originally chosen thousands of years ago for their medicinal qualities and not for flavor. Many of them such as turmeric, cloves and cardamoms are very antiseptic, others like ginger, are carminative and good for the digestion. All curries are made using a wide variety of spices. 242 CU IDOL SELF LEARNING MATERIAL (SLM)
In Indian cuisine, food is categorized into six tastes – sweet, sour, salty, spicy, bitter and astringent. A well-balanced Indian meal contains all six tastes, not always can this be accomplished. This principle explains the use of numerous spice combinations and depth of flavor in Indian recipes. Side dishes and condiments like chutneys, curries, daals and Indian pickles contribute to and add to the overall flavour and texture of a meal and provide balance needed. India: Diverse Population, Diverse Gastronomy India’s population is highly diverse, with cultural identities heavily influenced by religious and regional particularities. Ayurvedic teachings, emphasizing equilibrium between mind, body, and spirit, have exerted an influence over Indian cuisine in general, dictating ingredient pairings and cooking practices. While this philosophy is a common influence throughout Indian cuisine, the ways in which Ayurvedic food rules are applied differ according to religion and regional culture. Approximately one-third of India’s population is vegetarian, dictated by their Hindu, Jain, or Buddhist faiths. Consequently, a significant portion of India’s dishes throughout the country are without meat. Additionally, religious beliefs affect other dietary restrictions that shape India’s cuisine: Hindu followers abstain from beef, because cattle are sacred in this faith, while Muslims believe pork to be unclean and never eat it. Depending on the dominant religious beliefs of a region, the cuisine in a particular area may omit certain ingredients to comply with religious law. 10.2 INDIAN COUSINE Northern Indian Cuisine: Perhaps the most prevalent culinary style found outside of India, Northern Indian cuisine reflects a strong Mughal influence. It is characterized by a high use of dairy: milk, paneer (an Indian mild cheese), ghee (clarified butter), and yogurt are all used regularly in Northern dishes. Samosas, fried pastries stuffed with potatoes and occasionally meat, are a distinctive Northern snack. Clay ovens known as tandoors are popular in the North, giving dishes like Tandoori Chicken and Naan bread their distinctive charcoal flavour. A significant number of Northern dishes make regular appearances on Indian menus. Dal or Paneer Makhani are popular vegetarian dishes, consisting of dal or paneer cooked in a creamy sauce of tomatoes, onions, mango powder, and garam masala. Saag Paneer and Palak Paneer are two similar dishes made with spinach, cream, and paneer, differing slightly in consistency and spices. Korma, another menu staple from Northern India, is a creamy curry of coconut milk or yogurt, cumin, coriander, and small amounts of cashews or almonds. It can be served with different meats, usually chicken or lamb, but sometimes beef, as well as with paneer for a vegetarian dish. Western Indian Cuisine: 243 CU IDOL SELF LEARNING MATERIAL (SLM)
Western Indian cuisine is distinguished by the Geographic and historical particulars of its three main regions: Maharashtra, Gujarat, and Goa. Maharashtra’s coastal location is responsible for its fish and coconut milk-dominant cuisine. Gujarati cuisine is mostly vegetarian and has an underlying sweetness to many of its dishes due to Chinese influence. Since the dry climate of this region produces smaller vegetables, this region is well known for its chutneys, which are popular Indian condiments that use cooked, fresh, or pickled vegetables and fruits with sweet, sour, or spicy flavours. Goa acted as a major trade port and colony for Portugal, resulting in a distinctive and unique blend of Indian and Portuguese culinary elements. Goan cuisine uses pork and beef with greater frequency than other regional cuisines in India. Vinegar is also a characteristic ingredient of Goan cuisine, another result of Portuguese influence. The prevalence of coconut milk, coconut paste, and fish in Goan cuisine results from its coastal location. Vindaloo is a traditional Goan dish that is an Indian restaurant mainstay, its name deriving from Vinho de Alho, a Portuguese marinade consisting primarily of garlic, wine, vinegar, and chilies. Eastern Indian Cuisine: Eastern Indian cuisine is primarily known for its desserts. These desserts are not only favoured by other regions in India, but are frequently found at Indian restaurants, their light sweetness making an excellent finale to a meal. Rasgulla is a popular sweet treat consisting of semolina and cheese curd (chenna) balls that are boiled in a light sugar syrup. Eastern dishes favour mustard seeds, poppy seeds, and mustard oil, giving dishes a light pungency. Rice and fish also feature prominently in Eastern cuisine. Overall, Eastern dishes are more lightly spiced than those from other regions. Southern Indian Cuisine: Southern Indian cuisine is not typically found on many Indian restaurant menus and differs greatly from other regions. Its “curries” contrast differently in their textures and can typically be categorized according to the drier consistency, or those favouring a soupier or stew-like presentation. Poriyals, dry curries consisting of a variety of vegetables and spices, accompany rice dishes. Sambars, rasams, and kootus, three common stew-like dishes, each differ in their primary ingredients and degrees of liquidity. Sambars are essentially tamarind flavoured pea and vegetable stews that are waterier than curries from other regions but are thicker than rasams. Rasams are more similar to soups in their consistency, and are composed primarily of tomato, tamarind, and a myriad of spices. Kootus are more similar to curries found in other regions, but rather than being creamy like the dairy-based curries of the North, kootus get their consistency from boiled lentils. Aside from curry-style dishes, Southern Indian cuisine is known for its tasty fried or griddle- cooked snacks. Dosas consist of a large crepe-like rice pancake that is usually filled with vegetables, chutneys, or masala curries. Utthapams are similar to dosas but are thicker with 244 CU IDOL SELF LEARNING MATERIAL (SLM)
the “filling” sprinkled on top like a pizza. Idlis and vadas are fried delicacies similar tosavoury doughnuts that are served as accompaniments to sambars and rasams. Apart from restaurants that specifically serve Southern Indian cuisine, the only South Indian food that is frequently found in Indian restaurants are pappadams, a fried crispy rice cracker usually spiced with black? 10.3 EXPOSURE OF NATIONAL AND INTERNATIONAL CUISINE Indian cuisine reflects a 5,000-year history, encompassing an array of native regional sub- cuisines from the geographic landscape of the subcontinent. It has been impacted and influenced by various cultural interactions through trade relations and is, more importantly, a resultant effect of the numerous foreign invasions and colonisations by the British, Portuguese and Spanish regimes. This led to diverse regional cuisines and flavours that still delight today. The period between 8th to 18th centuries saw the advent of some major dynasties such as the Chola Empire, the Hoysala and Vijaynagara Empires, Kakatiya Kingdom and the Reddy Kingdom in the South and the Ahom Kingdom in the East and the Sikh, Rajput and Mughal Empires in the North, to name a few. It was during this time that foreign travellers and traders introduced the locals to new products, cooking techniques and methods, including the use of unique spices and tea, especially saffron—a hallmark seasoning in many dishes emerging out of north India. India’s economic ties, and later invasion by Persia, infused the country’s cuisine with many Arab approaches to meal preparation. Refined by the whims of history and geography, Indian cuisine has spread to the rest of the world—especially the Western hemisphere. In the last 70 to 80 years, since its proliferation, innumerable restaurants, cafés and dhabas (roadside eateries) have been introducing gastronomes from far and wide to India’s eclectic cuisine. Rotis, tikkas, tandoori and curry became the buzzwords for diners across the world and Chicken Tikka Masala, a product developed by immigrants from the subcontinent to the UK, has come to be considered UK’s national dish. In those circumstances, until very recently, however, the hearty sprinkle of spices was adjusted—less chilly and tamed flavours—to suit the unaccustomed consumer’s palates. Mostly, Indian cuisine, available outside of India, has been focused on dishes found and served on the dining tables in north India, which do not necessarily represent the entire culinary landscape that the country has to offer. Despite its global reach, Indian cuisine—on and beyond the subcontinent—has lacked authenticity, standardisation and a sense of panache. In my view, the reasons for this shortcoming boil down to the scarcity of recipes and records. Every royal khansaama (cook) chose not to share their secret recipes with anyone, thus 245 CU IDOL SELF LEARNING MATERIAL (SLM)
leading to the slow, but steady, death of many classic dishes. Another reason is the presence of numerous regional cuisines, with sub cuisines presents, each boasting their own iteration and variation to the same dish. As a unified region, we have never focused on taking pride in our cuisine and presenting it in the right manner to the rest of the world—a failure that has spawned an abundance of dish variations, most of them not even remotely authentic, found across the globe. Over the decades, Indian cuisine became rather boring with the same meals and presentations available anywhere, whether it would be a high-end five-star restaurant or a small roadside eatery. Sadly, the cuisine had not seen much innovation—the portions were large, focusing on quantity rather than quality, and on arrangements much resembling those of the early 1900s—which almost led to a stagnation of the cuisine. Having said that, over the past few years, restaurateurs and chefs, who have realised the need to revive this lost legacy, have been portraying Indian food in a different light. Many successfully tried and introduced fusion cooking to India’s food, which is now elevated to the next level through progressive cuisine. The difference between fusion cooking and progressive cooking is thin yet vast. It is widely believed that whenever you mix two things together, it is considered “fusion”. Even if that may be theoretically correct, fusion cuisine combines elements of various dining traditions while not fitting specifically into any and has been in existence for many years. Whereas, progressive cuisine, a relatively newer concept, focuses on traditional aspects of a region’s cuisine by using modern cooking techniques, global influences and presentation styles to showcase the food in a whole new avatar that, nonetheless, retains its traditional essence. As an Indian and an avid lover of the robustness Indian food offers, I take immense pride in our cuisine and believe it is up to us Indians to make the efforts to refine it and reintroduce it to the world in its modernity, while preserving its roots. And that’s the reason we commenced our current venture, Massive Restaurants, which operates acclaimed Indian cuisine restaurants such as Masala Library by Jiggs Kalra, Farzi Café, Made in Punjab and MasalaBar. Progressive Indian food has unique elements, which allow for the dish to be presented differently, but with familiar flavours. Your eyes might not recognise it instantly, but your palate will. This has been achieved by introducing uncommon vegetables such as turai (ridged gourd), kaddu (pumpkin), karela (bitter gourd), and other similar ingredients, which were rarely—if ever—included in the menus of commercial Indian restaurants. The use of micro greens in cooking and plating is another means—apart from the use of spices very unique to their geography—to bring about fresh, unique flavours to modern 246 CU IDOL SELF LEARNING MATERIAL (SLM)
Indian food. Among the most notable contributions to development of the cuisine has been the introduction of modernist culinary techniques, which have revolutionised the perception of Indian dishes, making them more relevant to today’s well-travelled and exposed diners. Among my personal favourites is the Wild Mushroom Chai—presented like an English tea service but truly Indian in its flavour. The beverage comprises a mushroom consommé (similar to a tea decoction), dehydrated mushrooms (akin to dried tea leaves) and truffle oil crumbs (as the creamer). A dish which I feel is perfect for calorie-conscious gourmands is the Raj Kachori served with saunth (tamarind chutney), where the chutney has been converted into foam, thereby offering the guest the taste and experience of the original recipe, but with an enhanced look and just one percent of the calories. Along with the reinvention of Indian cuisine, we are now witness to the varied hues of the cuisine being recorded at regional, national and international levels through blogs, Indian food-based online forums, as well as many culinary books being published, which showcase recipes from various regions and communities of India. Aside from the radical changes being done in the menus of many new Indian restaurants the world over, the cuisine has also gained ground owing to the popularity of cable television. Successful programmes such as Daawat and Zaike Ka Safar, followed by newer projects like the MasterChef franchises in India, Australia, and the US showing a different, more creative aspect of Indian food, with a fine balance between traditional and modern Indian dishes and their presentation. It is imperative, and time, for us to take our century-old culinary heritage forward by imbibing cutting edge, modernist cooking techniques, working with relatively uncommon ingredients and showcasing dishes from across the country. With the acceptance of Indian cuisine in the day-to-day life of diners across the globe, this revolution is only expected to intensify with more and more chefs and restaurateurs becoming adventurous and bold with food, preparing and presenting it in a novel manner for years to come. These are very exciting times for Indian cuisine. 10.4 FEDERATION OF HOTEL AND RESTAURANT ASSOCIATION OF INDIA (FHRAI) The Federation of Hotel and Restaurant Association of India (FHRAI) is an apex body of four regional associations, representing the hospitality industry. In fact, the FHRAI was established in the year 1954 and incorporated as a company under the Indian Companies Act 1955. The FHRAI also provides and protects the interest of the hospitality industry by giving concessions to the industry. 247 CU IDOL SELF LEARNING MATERIAL (SLM)
The FHRAI is a member of the International Hotel Association (IHA). Its head office is the Federation Secretariat in New Delhi. Functions of FHRAI The functions of FHRAI are: Dissemination of information to the members. It organizes conventions and seminars which are an ideal forum to exchange experiences and ideas. It conducts research on hospitality sectors that includes hotel and restaurant. Besides, it also updates on the latest development in the fields of the tourism industry. Also, it provides a platform for human resource training in the field of the tourism industry. 10.5 SUMMARY The unique and strong flavours in Indian cuisine are derived from spices, seasonings and nutritious ingredients such as leafy vegetables, grains, fruits, and legumes. In Indian cuisine, food is categorized into six tastes – sweet, sour, salty, spicy, bitter and astringent. Approximately one-third of India’s population is vegetarian, dictated by their Hindu, Jain, or Buddhist faiths. Consequently, a significant portion of India’s dishes throughout the country are without meat. Western Indian cuisine is distinguished by the Geographic and historical particulars of its three main regions: Maharashtra, Gujarat, and Goa. Indian cuisine reflects a 5,000-year history, encompassing an array of native regional sub-cuisines from the geographic landscape of the subcontinent progressive cuisine, a relatively newer concept, focuses on traditional aspects of a region’s cuisine by using modern cooking techniques, global influences and presentation s In fact, the FHRAI was established in the year 1954 and incorporated as a company under the Indian Companies Act 1955. The FHRAI also provides and protects the interest of the hospitality industry by giving concessions to the Industries. 10.6 KEYWORD FHRAI – Federation of Hotel and Restaurants Association of India. 248 CU IDOL SELF LEARNING MATERIAL (SLM)
Hariyali - is a general Indian term for ‘greenery’. Hariyali can signify the use of any green vegetables or herbs in a dish. Karai -A karai is a thick, circular deep dish that has a shape fairly similar to a wok. A karai can be used for many different dishes including slow cooked meals like stews or even frying sweets and snacks such as samosas. Kashmir - Kashmiri refers to a region in India. A Kashmir curry, therefore, refers to a dish that originated in this region. A Kashmir curry is often very sweet as it is cooked with fresh cream, spices and mixed fruit. Kulfi - is one of the most famous Indian desserts. It is a frozen dessert made from evaporated milk, condensed milk and double cream. Although very similar sounding to ice cream, kulfi isn’t whipped therefore is denser. Lassi - is an Indian yoghurt-based drink. A plain lassi is blended yoghurt, water, salt, pepper and spices. Adding a variety of different spices, juices and fruits can create your own individual twist on the lassi. Lime pickle - is a condiment which is used very often in Indian food. This is prepared by setting limes and chillies in direct sun for 2 to 3 weeks. The mixture will thicken and taken on a strong and powerful flavour. Masala - is a description of a mixture of spices. This mixture can be either dry or paste form and often consists of garlic, ginger, cardamom, coriander and onions. Methi - is a curry that is heavily flavoured with fenugreek, through either dried leaves or ground seeds. The unique taste of the fenugreek adds a depth to the curry with a smoky, almost caramel flavour. Naga -The naga pepper is one of the hottest peppers in the world, therefore any nagacury dish is sure to be incredibly spicy! Paan -Paan is an Indian street food delicacy, which each recipe varying. A stuffed betel leaf, the Paan can be customised to your favourite flavours to upgrade it from its original purpose of a palette freshener. 10.7 LEARNING ACTIVITY 1. Find out the Indian cuisine and compare it with international cuisine. ___________________________________________________________________________ ___________________________________________________________________________ 2. Find which has more nutritional values .submit a report on it. ___________________________________________________________________________ ___________________________________________________________________________ 249 CU IDOL SELF LEARNING MATERIAL (SLM)
10.8 UNIT END QUESTION A. Descriptive Questions Short Questions 1. What is your favourite regional Indian cuisine? 2. List out Kerala’s menu and its nutritional value? 3. Explain continental Cuisines 4. What are Deserts. Name few. 5. What are 5 course menus. Long Questions 1. Write in detail about Indian cuisine 2. Explain in detail about International Cuisine 3. What is a regional cuisine? Explain with egs. 4. Explain FHRAI and its functions. 5. List few southern Indian cuisines B. Multiple choice Questions 1. Kerala’s’ main menu a. Puttu b. Samosa c. bread d. Rice 2. What is the main ingredient of dal? a. Rice b. Flour c. Lentil d. None of these 3. A tandoor is a clay-pot _______ in which flatbreads, meats, vegetables, etc. are cooked. a. Stove b. Frying Pan c. Oven d. Induction 4. Roti nans and parathas are popular Indian 250 a. Pastries b. Oven c. Flatbreads CU IDOL SELF LEARNING MATERIAL (SLM)
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