RICE

RICE

Rice is the seed of a monocot plant Oryza sativa. As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East, South, Southeast Asia, the Middle East, Latin America, and the West Indies. It is the grain with the second highest worldwide production, after maize ("corn").
[1] Since a large portion of maize crops are grown for purposes other than human consumption, rice is probably the most important grain with regards to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by the human species.
[2]A traditional food plant in Africa, rice has the potential to improve nutrition, boost food security, foster rural development and support sustainable land care.
[3]Rice is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a crop for up to 30 years.
[4]The rice plant can grow to 1–1.8 m tall, occasionally more depending on the variety and soil fertility. The grass has long, slender leaves 50–100 cm long and 2–2.5 cm broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30–50 cm long. The edible seed is a grain (caryopsis) 5–12 mm long and 2–3 mm thick.

Types of Rice.

1. Paddy Rice - Rice still in its original state with no further
Treatment after threshing.
2. Brown Rice - (Husked Rice) Rice with the outer husk
Removed having a characteristic beige color.
3. White Rice - Brown rice from which all the germ is
Removed by passing through machines that rasp the grain. It is also called unpolished rice.
4. Polished Rice - White rice that has been passed through
Machines that remove any flour still adhering to the grain.
5. Glaze Rice - Polished rice covered with a fine layer of
French chalk and suspended in glucose,
Specially processed to give a shine.
6. Steamed Rice - Paddy rice that is cleaned, soaked in hot
Water, steamed at low pressure, de-husked & blanched.
7. Pre-cooked Rice - Rice that has been husked, soaked, boiled for
1 – 3 minutes. And dried at a high temperature.
8. Camolino Rice - Polished and lightly coated with oil.
9. Puffed Rice - In India it is roasted and fried on hot sand.

10. Wild Rice - The seed of an aquatic grass, related to the
Rice plant, it grows one by one up the stalks and resembles little black sticks. It is very expensive.
11. Basmati Rice - Indian rice with long grains, with a
Distinctive flavor. Old basmati rice is the most prized and is rarely available.
12. Sticky Rice - Round grain rice which has a very high starch
Content. Rarely available, it is most ideal for Chinese cooking.
13. Rice Flakes - Rice that is steamed, husked & flattened into
Flakes, it is eaten for breakfast with milk & sugar.
Or as a savory preparation (poha)
Rice is also used to make a variety of alcoholic drinks. :-
CHOUM - In Vietnam
SAMAV - In Malaysia
SAKE - In Japan
CHAO XING - In China


Nutrition: Rice has a very high Calorific value (350 cal, per 100 g. in whole rice & 120 cal. Per 100 g. in balanced rice). It is very rich in digestible starch (77 %) and also in vitamins B1, B2 and minerals.

Cooking of Rice

A) In Water:
1. Rice is put into the vessel with twice the amount of water, brought to a boil, and cooked till the water is absorbed.
2. Alternatively it can be poured into a vessel of boiling water, brought to a boil, cooked and drained off.

B) In Stock -In this method the rice is lightly fried in hot oil and stock is added to it. It is then cooked till the Rice is soft and all the stock has been absorbed.

C) In Milk : Rice is normally cooked in milk for making desserts. Short
Grained rice is ideal for this type of cooking because the
Grains stick together thus giving thickening properties to
The dish.

PULSES /LEGUMES/BEANS

A pulse is an annual leguminous crop yielding from one to twelve grains or seeds of variable size, shape, and color within a pod. Pulses are used for food and animal feed. The term "pulse", as used by the Food and Agricultural Organization (FAO), is reserved for crops harvested solely for the dry grain. This excludes green beans and green peas, which are considered vegetable crops. Also excluded are crops that are mainly grown for oil extraction (oilseeds like soybeans and peanuts), and crops which are used exclusively for sowing (clovers, alfalfa). However, many of the varieties so classified and given below are also used as vegetables, with their beans in pods while young cooked in whole cuisines and sold for the purpose; for example black eyed beans, lima beans and Toor or pigeon peas are thus eaten as fresh green beans cooked as part of a meal. Pulses are important food crops due to their high protein and essential amino acid content. Like many leguminous crops, pulses play a key role in crop rotation due to their ability to fix nitrogen.

Protein content

Pulses are 20 to 25% protein by weight, which is double the protein content of wheat and three times that of rice. For this reason, pulses are called "vegetarian's meat". While pulses are generally high in protein, and the digestibility of that protein is also high, they often are relatively poor in the essential amino acid methionine, although Indian cuisine includes sesame seeds, which contain high levels of methionine. Grains (which are they deficient in lysine) are commonly consumed along with pulses to form a complete protein diet.
Health
Pulses have significant nutritional and health advantages for consumers
[1] They are the most important dietary predictor of survival in older people of different ethnicities
[2] And in the Seven Countries Study, legume consumption was highly correlated with a reduced mortality from coronary heart disease.

Sprouts
Edible Sprouts are germinated plant seeds which are edible. They are usually produced by soaking the seeds at regular intervals over a 1-4 day interval. Sprouts are believed to be highly nutritious and rich in enzymes which promote good health.

Convenience: - They can be easily grown anywhere.
Offers a variation: - With their nutty flavor and crisp texture. Sprouts are simply a nice change from vegetable.






Cooking of Pulses and legumes. : Since pulses and legumes are very low in moisture content they have to be soaked in water. It’s advisable to soak pulses and boil them in the same water in which soaked as some nutrients may have bleached out to water.
Besides boiling pulses are roasted, fried and ground to make flour and then be used for various purposes.


Uses of Pulses

1. As dals - the basic course of Indian cookery.
2. As soups - e.g. Mulligatawny
3. Providing mutual supplementation of amino acids in Khicdi
4. As flour in missi roti, Besani roti.
5. As basic ingredient for idlis, uttapas and chillas.
6. As base ingredient or coating as in pakodas, wadas of various kinds.
7. As base for desserts like laddoos, mobanthal, payasam, Boondi.
8. As snacks like fried dal, sev, ganthias
9. Base ingredients for papads.
10. As stuffing as in dal kachories, puran polies, stuffed tikkis.
11. In chats and sprouted salads.

CREAM

Cream is the fat separated from milk. It is the lighter portion of milk containing all the main constituents of milk, but in which fat content is high and the solid (non fat) content is lower.

Cream is commercially separated from milk in a creamery, by means of a mechanical separator. The milk is first heated to between 32-49°C (90-120°F) before being run into the separator which operates like centrifugal machine, rotating at very high speed and forcing the milk, which is heavier, to the outside; while the cream, which is lighter, remains at the centre. The cream and the skimmed milk are drained out through separate outlets and by means of a control valve, the fat content is adjusted. The skimmed milk is then heated to 79.5°C (175°F) to kill off any harmful bacteria before being further processed into dried milk etc.

Types of Cream
There are a variety of creams available in the market, each having a different fat content:
Type of Cream Fat Content
Single Cream 18%
Whipping Cream 35%
Double Cream 48%
Double Thick Cream 50%
Sterilized Half Cream 12%
Sterilized Cream 23%
Clotted Cream 55%

For general purposes, cream may be classified into:
1. Whipping Cream (>30% fat).
2. Light or Coffee Cream (18% fat).
3. Half-and-half (10.5% fat).
4. Non-dairy or Manufactured Cream.

Half-and-half is a mixture of milk and light cream and it may be used in place of coffee cream. Cream containing sugar, stabilizers and flavouring is sold in pressurized containers. Non-dairy products containing water, vegetable fat, sugar, sodium caseinate, emulsifiers and vegetable gums are also available in pressurized cans. Nondairy products for whipped toppings, coffee, whiteners and snack dip bases are also available in the market.

Manufactured Cream
1. Reconstituted Cream
It is made by emulsifying butter with skimmed milk or skimmed milk powder. This is not true cream, but a substance which resembles it in appearance.
2. Imitation or Synthetic Cream
It is made by the emulsification of vegetable fats with dried egg and gelatin, and then sugar and flavourings are added. It is a product which is frequently used in catering and baking trade, but which is very easily contaminated and liable to cause food-poisoning.

Uses of Cream
1. To serve with hot or cold coffee and chocolate.
2. To serve as an accompaniment (fruit based salad).
3. To be used fro decorative purposes in cakes and gateaux and for garnishes in soups and desserts.
4. As a main ingredient in certain desserts such as ice-cream and custards.

Storage of Cream
Fresh cream must be treated in the same way as fresh milk, as far as storage is concerned. Whipped cream must be covered and stored in sterilized containers in the refrigerator and used in the same day. Reconstituted and intimation cream must be refrigerated and only small quantities be whipped, when required for immediate use.

The whipping of Cream
Whipping cream is a product that results from the agitation of cream. During whipping, air is incorporated, thus forming foam, and fat particles are clumped together, producing the characteristic stiffness or rigidity of whipped cream. If whipping is continued too long, the emulsion breaks and butter gets separated. The air bubbles formed in whipped cream are surrounded by protein films in which clumps of fat globules offer structural support, which increases the rigidity of the foam and permits the formation of more air bubbles and the extension of the protein film to surround them. Homogenized cream is not suitable for whipping.







Points to be considered while whipping Cream
1. Use cream with minimum 30% fat for ease in whipping and for a stiff product. Increased fat upto 38% improves the whipping quality of cream.
2. Hold cream at low temperature (7°C) whips well. Lower temperature increases viscosity, which increases the whipping property. The beater and the bowl used should be cold.
3. Whipping property improves with the aging of cream, as viscosity increases.
4. Homogenized cream will not whip satisfactorily. When whipping cream, tiny air bubbles are trapped and surrounded by the fat globules in the cream. Homogenized cream will have had the majority of the fat globules broken down and they will not be sufficient and strong enough to trap and hold the air cells.
5. The utensils must be sterilized. Glass or stainless steel containers are ideal for whipping cream. Avoid using aluminum as it tends to discolour the cream, turning it a dull grey.
6. Increased acidity upto the concentration required to give a sour taste (0.3%) has no effect on whipping quality.
7. Addition of sugar decreases both volume and stiffness and increases time required to whip cream if it is added before whipping. If sugar is to be added, it is best added after the cream is stiff or just before service.

CHEF VERNON COELHO.
HEAD OF DEPARTMENT FOOD PRODUCTION
2009-2010

1
Chef Iyer, IHMCTAN, Mumbai

BUTTER

Butter
Butter is the fat of cream that is separated – more or less – completely from the other milk constituents by agitation or churning. The mechanical rupture of the protein film around the fat globules allows the fat globules to clump together. Butter formation is an example of breaking of an oil-in-water emulsion by agitation. The resulting emulsion that forms in butter itself is a water-in-oil emulsion, with about 18% water being dispersed in 80% fat and a small amount of protein acting as an emulsifier.
BUTTER



Sweet cream Sour cream


Butter is made from either or sour cream. Butter from sour cream has a more pronounced flavour. The cream may be allowed to sour naturally or may be acidified by the addition of pure culture of lactic acid bacteria to sweet cream, which produces a butter of better flavour and keeping quality. Sweet cream does not mean ‘sweetened’ cream, but simply means ‘not sour’.
It consists of more than 80% butterfat and small amounts of protein, vitamin A and D, minerals, lactose and water. Butter must have a minimum of 80% fat content, a non-fat solid content of 2% and a maximum of 16% moisture (water).

Composition
Average composition of Butter
Fat 82.5%
Protein (Casein) 1.5%
Lactose 2%
Salt 2%
Water 12%

Factors that affect quality of Butter
1. The breed of animal (cow or buffalo) from which the milk was obtained.
2. The type of feed that was available for the animal.
3. The method of manufacture (fresh or ripened cream).
4. The efficiency of manufacturer (wrong temperature may affect the colour and flavour of butter).
5. Whether or not the butter was blended.
6. The addition of salt and colour.
7. The method of packing and storing.

Classification of Butter
There are four main types of butter:
1. Fresh or Sweet cream Butter,
2. Ripened cream or Lactic Butter,
3. Blended or Milled Butter and
4. Special Butter
(Fresh and ripened cream Butters are known as “Creamery Butters”).

Manufacture of Creamery Butter
The manufacture of creamery butter takes place in four main stages, as mentioned:
1. Holding
The cream (35%) is pasteurized at 95°C (203°F) and held for 2 to 4 seconds. It is then cooled to 4.5°C (40°F) and held there for several hours to ensure the uniform hardening of the fat globules.
2. Ripening
When the end product is going to be a ripened butter or lactic butter, a “starter” (which is a laboratory culture of acid-producing bacteria) will be added during the Holding stage, in which the holding temperature will be 15.5-18.5°C (60-65°F) for 3 to 4 hours before being cooled to 4.5°C (40°F). This gives the butter a much fuller flavour. However, the flavour tends to fade and therefore the ripened cream butter has a shorter life than the sweet cream butters. This stage will be omitted when making the sweet cream butter.
3. Churning
The churning of cream is done in large stainless steel churns that hold about 1000 gallons of cream. The temperature must not exceed more than 4°C. The churns are rotated while internal rollers pass through the cream. This breaks the envelope of non-fat particles/solids that surround the small fat globules and coalesce to form larger groups of butter fat. The envelope is dispersed in the thin liquid part of the cream to form buttermilk. After about 30 minutes of churning, the butter separates out in the form of grains and floats in the buttermilk. The buttermilk is carefully drained away and used for other purposes.
4. Washing and Salting
The butter grains are now washed with ice water to remove any traces of buttermilk left on the surface of each grain, in order to maximize the keeping quality. Ice water also helps to harden butter grains. Salting can be done in two ways:
a. By adding fine grains of dairy salt, and
b. By soaking in a brine solution for 10-15 minutes and allowing the butter to absorb it.
The quantity of salt added usually average 1% for ripened cream butter and 1.5% for fresh cream butter. Salt contributes to flavour and improves the keeping quality.
The butter grains are then worked into a smooth solid mass by rotating the churns slowly for 10-15 minutes, then weighed and packed. Colouring (annatto) may also be added at this stage. If unsalted butter is required, the salting stage is omitted.

Blended Butter
Blended butter is a blend of butters from different regions or countries. These are mixed together to produce a product of standard quality at a competitive price, under a brand name.

Special Butters
This group includes some butter that are not commonly available and those which are not true butters. These include:
1. Whey Butter
Whey is the liquid which separates from the curd while making cheese. The butterfat obtained from the whey may be used to produce butter, or it may be added to fresh cream/milk prior to it being processed into butter. Due to its origin, this butter has a faint cheesy flavour.
2. Milk blended Butter
Quantities of milk are blended into butter, thereby increasing the moisture content to 24% (max.).
3. Powdered Butter
This is spray-dried butter containing 80% milk fat and non-fatty solids. It is produced on a large scale in Australia and is used mainly in the Bakery trade.
4. Compound Butters
These are made by adding a particular natural flavour or colour to butter, depending on the type of food with which it is served. It is generally used as an accompaniment e.g. Lobster Butter, Parsley Butter etc.
5. Cocoa Butter
This is not a true butter, rather obtained by crushing the cocoa beans. It is the most expensive ingredient used in chocolate making. Cocoa butter substitutes, using palm oil, are also available.
6. Peanut Butter
It is a paste-like substance obtained by grinding roasted peanuts that may be further emulsified and flavoured.





Uses of Butter
1. As a spread for bread, toast and scones.
2. As a basic ingredient in pastry-making and cake-making.
3. Used as an accompaniment (compound butter).
4. To enhance the taste and flavour of soups and sauces.
5. As a cooking medium (The smoke point of butter fat is only 127-130°C; so a vegetable oil should be used when high cooking temperatures are required).
6. For butter sculptures.
Butter is available in 10 Gms, 100 Gms and 500 Gms packs in the market.

Storage
Butter is a perishable product and tends to loose flavour and go rancid on prolonged storage. Exposure to sunlight can make it go rancid faster.
It must be stored at refrigerated temperatures (2°C), well wrapped and away from strong flavoured foods, for it absorbs odours and flavours easily. If purchased in bulk, it can be frozen at -25 to -35°C.

A good quality butter should have a clean flavour and aroma characteristic of the type of butter, have a close body, a waxy texture, be of uniform colour, have a uniform distribution of salt (if added), be clean in appearance and have an absence of any free moisture.
¬¬¬¬¬
Ghee is obtained by clarifying butter. Butter is heated to evaporate water. Pure ghee has a higher keeping quality and is a good cooking medium and a shortening agent used in Indian Cuisine.

Shortlist of dishes for Term End Exams Food Production

FY BSc H & HA - SEM II

FOOD PRODUCTION PRACTICALS

Shortlist of dishes for Term End Exams

April ---- May 2011

SOUPS BREADS

1. White Bean soup 1. Vienna Rolls
2. Crème Crecy 2. Braided Rolls
3. Consomme Julienne 3. Cheese Rolls
4. Cream of Celery soup 4. Brown Bread Rolls
5. Raosted pumpkin soup 5. Cheese Onion Loaf
6. Veloute Dame Blanche 6. French Bread
7. Lentil soup 7. Garlic Parsley Loaf

MAIN COURSE. DESSERTS

1. Fried Chicken with pepper sauce 1. Coffee Mousse
2. Chicken Chasseur 2. Honeycomb Mould
3. Fillet of pomfret Colbert 3. Butterscotch Sponge
4. Fillet of pomfret Orly 4. Mango Bavarois
5. Fillet of pomfret Meuniere 5. Apricot Bavarois
6. Fillet of pomfret Portugaise 6. Lemon Souffle
7. Queen of Puddings
ACCOMPANIMENTS 8. Albert Pudding

1. Ratatouille
2. Courge Provencale
3. Sable Potatoes
4. Croquette Potatoes
5. Duchess Potatoes
6. Bouquetiere de Legumes
7. Honey & Ginger flavoured Glazed Carrots
8. Sauteed Courge & Carrots with Herbs

menu for 28,29,30,31 march and 1st april

Roast chicken No. of Portions 4

Ingredients QTY Unit
Chicken 1 No.
Salt, pepper powder To taste
Oil 20 Ml
Mustard paste 2 Gm
Worcestershire sauce 5 Ml
Rosemary Few sprigs
Sugar 2 Gm
For stuffing:
Onions 30 Gm
Fresh bread crumbs 100 Gm
Sage leaves 3 No.
Chicken liver 100 Gm
Parsley ¼ Bunch
Salt, pepper To taste
Oil 10 Ml
----------------
Mirepoix 100 Gm
For basting:
Oil 25 Gm / Ml

Pre-preparations:
1. Clean chicken. Remove neck and tips of winglets. Keep aside. Marinate chicken with salt, pepper, mustard paste, sugar and Worcestershire sauce. Keep aside.
2. To prepare stuffing: Chop onion, chicken liver and parsley. Heat oil, sauté onions and add chicken liver. Fry till cooked. Add salt, pepper, parsley and sage. Add fresh bread crumbs and mix well.
Method:
1. Fill up the chicken stomach cavity with stuffing and truss the chicken. Stick the rosemary sprigs in between while trussing.
2. Place in the roasting tray over a bed of mirepoix and neck + winglet pieces. Roast at 175 ̊C-190 ̊C till done – check internal temperature with a thermometer (160 deg. F / 70-72 deg. C), basting frequently.
To serve: Remove from oven, carve with a carving fork and knife and serve each piece with a portion of stuffing. Serve roast gravy separately. Other accompaniments could be roast potatoes, bread sauce and watercress.
Standard: Eevenly browned skin. Chicken must be cooked well. Jointed should be evenly done and the taste and flavor, delicate. The stuffing should be moist but mot mashy. Lightly coloured and well flavoured.






Roast potatoes No. of Portions 4

Ingredients QTY Unit
Potatoes 400 Gm
Salt To taste
Butter / Oil To baste









Steps
1. Wash and peel potatoes. ‘Turn’ into barrel shapes or cut into big chunks.
2. METHOD 1:
Place on greased roasting tray and roast along with chicken or beef or mutton. Sprinkle butter or oil occasionally (this is called ‘basting’). Roll them as and when required.
METHOD 2:
Parboil in boiling salted water and drain. Place on greased roasting tray and place in hot oven till light brown. Baste as per need.







Salad Caprese No. of Portions 4

Ingredients QTY Unit
Tomato 150 Gm
Mozzarella 100 Gm
FOR PESTO
Basil 20 Gm
Garlic 5 Gm
Pine nuts 15 Gm
Oil 20 Ml
Salt To taste
Pre-preparations:
1. Cut tomatoes into thick roundels.
2. Cut mozzarella into similar size slices.
3. Reerve some basil leaves for garnish.
4. Make pesto by grinding together the rest of the ingredients.
5. Chill the tomato and cheese slices.

Method:
1. Arrange alternate slices of tomato and mozzarella on a chilled plate.
2. Drizzle pesto over it.
3. Garnish with torn basil leaves.


To serve:
Chilled, tomato and cheese cut and arranged neatly.

Standard:
Evenly sized roundels of tomato and cheese slices. Chilled, flavoured adequately with pesto.




Salade nicoise No. of Portions 4

Ingredients QTY Unit
French beans 150 Gm
Potato 50 Gm
Olives 4-5 No.
Cherry tomato 5-6 No.
Egg 1 No.
Olive oil 30 Ml
Vinegar 30 Ml
Salt, white pepper powder To taste
Mustard paste ½ Tsp
Anchovy fillets 2-3 No.


Pre-preparations:
1. String and cut French beans into lozenges.
2. Peel and cut potatoes into dices.
3. Slice olives.
4. Hard boil eggs and cut into quarters.


Method:
1. Boil beans and potatoes separately in slated water till just done. Drain and refresh.
2. Allow to cool, then chill.
3. Prepare a French dressing by mixing olive oil, vinegar, salt, pepper and mustard.
4. Combine olives, potatoes, beans and tomatoes with French dressing.

To serve:
Chill the salad. Garnish with egg quarters and serve along with the main course.

Standard:
Neately and evenly cut beans and potatoes. Beans must retain good green colour. Adequately seasoned and served chilled.

menu for 17,18,21,22,23 feb

Fried chicken with pepper sauce No. of Portions 4

Ingredients QTY Unit
Chicken 1 No.
Marinade:
Salt To taste
Pepper powder To taste
Sugar 3 Gm
Mustard paste 5 Gm
Worcestershire sauce 10 Ml
------------
Flour 30 Gm
Egg 1 No.
Dry bread crumbs 100 Gm
Oil To fry
Demi glace 200 Ml
Red wine 30 Ml
Peppercorns 5 Gm
Fresh cream 30 Ml


Pre-preparations:
1. Joint and debone the chicken leaving the knuckle, the leg and the wing bone on the breast intact.
2. Marinade and keep aside.
3. Crush peppercorns.
4. Coat chicken with seasoned flour, egg wash and bread crumbs. Shake off excess bread crumbs.

Method:
1. Heat oil and shallow fry chicken until golden brown on both sides.
2. Reduce wine and peppercorns. Strain and add to the demi glace.
3. Reheat and finish off with cream.


To serve / presentation:
Arrange a piece of chicken neatly in an entrée dish. Serve sauce separately. OR serve chicken pieces with suitable accompaniments.

Standard:
Chicken should be evenly browned, neatly shaped, crisp surface. Meat should be tender moist and juicy. Sauce should be smooth, light brown with a distinct flavor of pepper with a predominant taste of wine.



Glazed carrots No. of Portions 4

Ingredients QTY Unit
Carrots 250 Gm
Sugar 5 Gm
Butter 10 Gm
Salt To taste


Pre-preparations:
1. Peel carrots. Cut into roundels.
Method:
1. Place carrots in a pan. Cover with water just enough to cook carrots. Add salt and simmer.
2. When carrots are done and water has evaporated, add butter, sugar and chopped parsley. Toss well and serve hot.


Note:
To prepare honey glazed carrots, instead of sugar, add 5 ml honey.







Veloute dame blanche No. of Portions 4

Ingredients QTY Unit
Chicken stock 500 Ml
Egg 1 No.
Salt To taste
White pepper powder To taste
Butter 45 Gm
Flour 30 Gm
Almond paste 15 Gm
Liaison: Fresh cream 60 Ml
Egg yolk 1 No.
Garnish – Quenelles
Chicken mince 60 Gm
Bread slice 1 No.
Nutmeg powder A pinch
White pepper powder A pinch
Salt A pinch
Egg white 1 No.
Egg 1 No.


Pre-preparations:
1. Combine ingredients for the garnish and process into a smooth paste. Take a spoonful at a time, shape and poach in simmering stock for a couple of minutes. Alternatively, these could also be deep fried. They are called ‘quenelles’ or ‘dumplings’.

Method:
1. Melt butter in a pan. Add flour and whisk well. Cook this roux to a light blonde colour.
2. Add chicken stock and whisk to remove lumps. Cook this over a low fire to thicken. Add salt and pepper.
3. Mix fresh cream and egg yolk for liaison. Add almond paste and mix well. Add this to the hot soup just before service – ‘tempering’.
4. Garnish with quenelles.

Standard:
Velvety texture, pearl colour, smooth soup with a slight glaze. Served piping hot, garnished with chicken quenelles – poached or fried. Rich taste of almond and adequately seasoned.







Salad Caprese No. of Portions 4

Ingredients QTY Unit
Tomato 150 Gm
Mozzarella 100 Gm
FOR PESTO
Basil 20 Gm
Garlic 5 Gm
Pine nuts 15 Gm
Oil 20 Ml
Salt To taste

Pre-preparation:
Cut tomatoes into thick roundels.
Cut mozzarella into similar size slices.
Reerve some basil leaves for garnish.
Make pesto by grinding together the rest of the ingredients.
Chill the tomato and cheese slices.

Method:
Arrange alternate slices of tomato and mozzarella on a chilled plate.
Drizzle pesto over it.
Garnish with torn basil leaves.

To Serve:
Chilled, tomato and cheese cut and arranged neatly.

Standard:
Evenly sized roundels of tomato and cheese slices. Chilled, flavoured adequately with pesto.

new menu for 10,11,14,15,16 feb

White beans soup No. of Portions 4

Ingredients QTY Unit
White haricot beans 120 Gm
Onions 50 Gm
Bacon rashers 30 Gm (2 no.)
Butter 30 Gm
Refined flour 15 Gm
Milk 150 Ml
Parsley sprigs A few
Fresh cream 30 Ml
Salt, pepper powder To taste




Preprepartions
1. Soak beans overnight, then boil till soft. Preserve the liquid. Peel and chop onion; remove the rind and then chop of the bacon. Chop parsley.

Steps
1. Heat the butter, bacon and onions. Cook till translucent without colouring.
2. Sprinkle flour and cook to a blonde roux.
3. Add the beans with the liquid and mix well. Cook for a couple of minutes more and allow to cool down.
4. Now process to a puree; then add milk to adjust the consistency. Add salt and pepper powder and strain. Finish off with cream.

To serve:
Reheat, add parsley and ladle in a soup cup.

Standard:
Creamy white in colour. Medium thick consistency. Good flavour of beans with a hint of bacon. Served hot.







Chicken chasseur No. of Portions 4

Ingredients QTY Unit
Chicken 1 No.
Mustard paste 2 Gm
Worcestershire sauce 5 Ml
Salt, white pepper pwd. To taste
Oil 30 Ml
Tomato 100 Gm
Red wine 25 Ml
Shallots 25 Gm
Mushrooms 50 Gm
Bacon 3 Rashers
Rosemary 2 Sprigs
Parsley To garnish
Demi glace 200 Ml

Pre-preparations:
1. Joint chicken. Marinate with salt, pepper, mustard, Worcestershire sauce, rosemary and half the oil.
2. Peel shallots and slice mushrooms. Blanch remaining tomatoes, skin and cut it into quarters, remove the seeds. Remove rind from bacon and cut into large pieces.
Steps:
1. Sauté joints of chicken in oil to a brown colour. Add to the simmering demi glace sauce and cook till done.
2. Remove the chicken pieces and strain the sauce. Reduce the sauce till coating consistency.
3. Lightly sauté bacon, shallots, mushrooms and blanched tomatoes. Deglaze pan with wine. Add to sauce.
To serve:
Serve hot, cover with a spoonful of sauce garnished with chopped parsley.
Standard:
Neatly jointed and sautéed pieces of chicken, cooked well, moist and juicy. Chasseur sauce reddish brown colour, smooth consistency, rich meaty flavour. Adequately seasoned and served hot garnished with shallots, bacon, tomato, mushrooms and chopped parsley.





Crème crecy No. of Portions 4

Ingredients QTY Unit
Carrots 400 Gm
Onion 50 Gm
Bay leaf 1 No.
Butter 20 Gm
White stock 1 Lt
Orange juice 100 Ml
Orange rind 10 Gm
Boiled rice 50 Gm
Parsley ¼ Bunch
Flour 20 Gm
Milk 200 Ml
Fresh cream 50 Gm
Salt To taste


Pre-preparations:
1. Peel and cut carrots roughly.
2. Peel and chop onions. Chop parsley finely.


Method:
1. Heat butter.
2. Sauté onions, carrots and bay leaf lightly.
3. Sprinkle flour. Cook lightly.
4. Add stock and simmer till carrots are tender.
5. Cool and puree. Adjust consistency with milk.
6. Just before service, reheat gently. Add orange juice and rind, fresh cream and check seasonings.


To serve:
Place rice and parsley in the soup bowl / cup and ladle hot soup.

Standard:
Rich orange colour, thick soup. Slightly sour with orange juice, flavor of orange rind. Adequately seasoned. Served hot ladled over rice and chopped parsley.





Duchesse potatoes No. of Portions 4

Ingredients QTY Unit
Potatoes 400 Gm
Butter 5 Gm
Cream 10 Ml
Salt To taste
White pepper powder To taste
Nutmeg 2 Gm
Egg yolk 1 No.



Pre-preparations:
1. Peel potatoes and cut into even-sized chunks.
2. Boil potatoes till soft.
3. Dry them and pass them through potato masher.
4. Add seasoning and egg yolk.



Method:
1. Pipe into rosettes and bake lightly in a preheated oven till golden brown.


To serve:
Serve hot as a potato accompaniment along with a main course.


Standard:
Even sized rosettes with distinct lines golden brown in colour.

MILK

8

CHAPTER 20 : MILK

Milk is the most nutritive, naturally occurring, beverage in the world. Also, it is a great raw material or starting ingredient for a world of culinary delights. Especially in India it has a terrific and tremendous cultural, social and economic significance.

Milk comes from a variety of sources and across the world a lot of products which are non-dairy in nature are often referred to as milk. The objective of this enquiry is to view this as hospitality and food professionals; and get, the various details otherwise unknown to those who do not attend catering college.

Nutritional value
Milk is home to 9 major nutrients, viz;
• Fat 2%
• Protein 8 grams
• Calcium 285 mg, which is 22% to 29%, the daily intake recommended of calcium for an adult
• Carbohydrates
• Sugars (lactose)
• Cholesterol
• Saturated fatty acids
• Mono-unsaturated fatty acids
• Poly-unsaturated fatty acids

1. PURIFICATION
Pasteurization
Pasteurization is typically associated with milk. Pasteurization typically uses temperatures below boiling since at very high temperatures milk, casein micelles will irreversibly aggregate (or "curdle").
There are three main types of pasteurization used today:
1. High Temperature/Short Time (HTST) and
2. Extended Shelf Life (ESL) treatment.
3. Ultra-high temperature (UHT or ultra-heat treated) is also used for milk treatment.
4.
HTST:
First suggested by Franz von Soxhlet in 1886, HTST pasteurised milk typically has a refrigerated shelf life of two to three weeks. In the HTST process, milk is forced between metal plates or through pipes heated on the outside by hot water, and is heated to 71.7 °C (161 °F) for 15–20 seconds. HTST pasteurization processes must be designed so that the milk is heated evenly, and no part of the milk is subject to a shorter time or a lower temperature.


ESL:
In the ESL direct heating plant, the product is first regeneratively preheated to 70 °C – 85 °C and then heated to maximum 127 °C by direct steam injection. The milk is held at this temperature for approx. 3 seconds and is then cooled down to 70 °C - 85 °C in a flash cooler. To ensure the product is well stabilized, aseptic homogenization is carried out at a temperature of approx. 70 °C.As a result of these extremely short heating and cooling times at a high heating temperature, the direct process offers the advantage of top product quality.

UHT:
UHT processing holds the milk at a temperature of 135 °C (275 °F) for a fraction of a second. When UHT treatment is combined with sterile handling and container technology; (such as aseptic packaging), it can even be stored unrefrigerated for 3–4 months.

Milk simply labelled "pasteurised" is usually treated with the HTST method, whereas milk labelled "ultra-pasteurised" or simply "UHT" has been treated with the UHT method.

Pasteurization may have been a response to the hazards and contamination issues that resulted from the newly emerging "industrialised" dairy industry. It's likely that, with the burgeoning growth of large-scale, longer-distance distribution networks, the rise of chain-store supermarkets, and the resulting impetus for larger-herd dairy operations and mechanised milking, there came a corresponding inability to preserve the quality and inherent bacterial-resistance qualities of fresh milk being marketed in a localised area.

Effectiveness of Pasteurization
Milk pasteurization has been subject to increasing scrutiny in recent years, due to the discovery of pathogens that are both widespread and heat resistant (able to survive pasteurization in significant numbers). Researchers have developed more sensitive diagnostics, such as real-time PCR and improved culture methods that have enabled them to identify pathogens in pasteurised milk. The HTST pasteurization standard was designed to kill 99.999% of the number of viable micro-organisms in milk. This is considered adequate for destroying almost all yeasts, mould, and common spoilage bacteria and also to ensure adequate destruction of common pathogenic heat-resistant organisms (including Mycobacterium tuberculosis, which causes tuberculosis and Coxiella burnetii, which causes fever).

Microfiltration
Microfiltration is a process that partially replaces pasteurization and produces milk with fewer microorganisms and longer shelf life without a change in the taste of the milk. In this process, cream is separated from the whey and is pasteurized in the usual way, but the whey is forced through ceramic micro filters that trap 99.9% of microorganisms in the milk (as compared to 95% killing of microorganisms in conventional pasteurization). The whey is then recombined with the pasteurized cream to reconstitute the original milk composition.


2. PROCESSING

Creaming:

Upon standing for 12 to 24 hours, fresh milk has a tendency to separate into a high-fat cream layer on top of a larger, low-fat milk layer. The cream is often sold as a separate product with its own uses; today the separation of the cream from the milk is usually accomplished rapidly in centrifugal cream separators. The fat globules rise to the top of a container of milk because fat is less dense than water. The smaller the globules, the more other molecular-level forces prevent this from happening.

The cream rises in cow's milk much more quickly than a simple model would predict: rather than isolated globules, the fat in the milk tends to form into clusters containing about a million globules, held together by a number of minor whey proteins. These clusters rise faster than individual globules can. The fat globules in milk from goats, sheep, and water buffalo do not form clusters so readily and are smaller to begin with; cream is very slow to separate from these milks.

In order to understand how centrifugal separation works, we shall follow the course of milk through a separator bowl. As milk flows into a rapidly revolving bowl it is acted upon by both gravity and the centrifugal force generated by rotation. The centrifugal force is 5000 to 10 000 times that of gravity, and the effect of gravity thus becomes negligible. Therefore, milk entering the bowl is thrown to the outer wall of the bowl rather than falling to the bottom. Milk serum has a higher specific gravity than fat and is thrown to the outer part of the bowl while the cream is forced towards the centre
of the bowl.



Homogenization:

Milk is often homogenized, a treatment which prevents a cream layer from separating out of the milk. The milk is pumped at high pressures through very narrow tubes, breaking up the fat globules through turbulence and cavitations. A greater number of smaller particles possess more total surface area than a smaller number of larger ones, and the original fat globule membranes cannot completely cover them.

The exposed fat globules are briefly vulnerable to certain enzymes present in milk, which could break down the fats and produce rancid flavours. To prevent this, the enzymes are inactivated by pasteurizing the milk immediately before or during homogenization.

Homogenized milk tastes blander but feels creamier in the mouth than unhomogenized; it is whiter and more resistant to developing off flavours.

Creamline, or cream-top, milk is unhomogenized; it may or may not have been pasteurized. Milk which has undergone high-pressure homogenization, sometimes labelled as "ultra-homogenized," has a longer shelf life than milk which has undergone ordinary homogenization at lower pressures. Homogenized milk may be more digestible than unhomogenized milk.

Classification of milk

I. Based on fat content
• Whole milk
• Reduced-fat milk (2%)
• Low-fat milk (1%)
• Skimmed milk/non-fat milk
• Half & half

"Whole" milk refers to Creamline (unhomogenized) milk.
"Homogenized" milk refers to milk which is 3.25% butterfat (or milk fat).
There are also skim, 1%, and 2% milk fat milks.
A blended mixture of half cream and half milk is often sold in small quantities and is called half-and-half. Half-and-half is used for creaming coffee and similar uses.

II. TYPE (NON – DAIRY)

The term milk is also used for whitish non-animal substitutes such as soy milk, rice milk, almond milk, and coconut milk.

1. SOY MILK:

Soy milk (also called soya milk, soymilk, soybean milk, or soy juice) and sometimes referred to as soy drink/beverage is a beverage made from soybeans. A stable emulsion of oil, water, and protein, it is produced by soaking dry soybeans and grinding them with water.
Soy milk contains about the same proportion of protein as cow's milk: around 3.5%; also 2% fat, 2.9% carbohydrate, and 0.5% ash. Soy milk can be made at home with traditional kitchen tools or with a soy milk machine.

2. RICE MILK:

Rice milk is a kind of grain milk processed from rice. It is mostly made from brown rice and commonly unsweetened. The sweetness in most rice milk varieties is generated by a natural enzymatic process. Some rice milk kinds may nevertheless be sweetened with sugarcane syrup or other sugars.

3. ALMOND MILK:

Almond milk is a milky drink made from ground almonds. Unlike animal milk, almond milk contains no cholesterol or lactose. It can be used as a substitute for animal milk in many recipes, and is also completely vegan.
Commercial almond milk products such as brand Almond Breeze come in plain, vanilla, or chocolate flavours. They are often enriched with vitamins. It can also be made at home by combining ground almonds with water in a blender. Vanilla flavouring and sweeteners are often added. However, users should be cautious not to use bitter almonds, since the combination of bitter almonds and water releases cyanide.

4. COCONUT MILK

Coconut milk is a sweet, milky white cooking base derived from the meat of a mature coconut. The colour and rich taste of the milk can be attributed to the high oil content and sugars.
In Malaysia, Brunei and Indonesia coconut milk is called santan and in the Philippines it is called gata. In Thailand it is called ga-ti and used in many of the Thai curries. In Brazil, it is called leite de coco (literally, coconut milk). It should not be confused with coconut water (coconut juice), which is the naturally-occurring liquid found inside a coconut.


III. BY SOURCE:

1. Goats milk
Some goats are bred for milk, which can be drunk raw, although some people recommend pasteurization to reduce bacteria such as Staphylococcus aureus and Escherichia coli. If the strong-smelling buck is not separated from the does, his scent will affect the milk. Goat's milk is commonly processed into cheese, goat butter, ice cream,and other products.
Goat's milk can replace sheep's milk or cow's milk in diets of those who are allergic. However, like cow's milk, goat's milk has lactose (sugar), and may cause gastrointestinal problems for individuals with lactose intolerance.
Goat's milk naturally has small fat globules, which means the cream remains suspended in the milk, instead of rising to the top, as in raw cow's milk; therefore, it does not need to be homogenized.

2. Camel’s milk

Camel milk is a staple food of desert nomad tribes and is richer in fat and protein than cow milk. It is said to have many healthful properties. It is used as a medicinal product and as an aphrodisiac in Ethiopia.
Bedouins believe that the curative powers of camel milk are enhanced if the camel's diet consists of certain plants. Camel milk can readily be made into yogurt, but can only be made into butter or cheese with difficulty. Butter or yogurt made from camel milk is said to have a very faint greenish tinge.
Camel milk cannot be made into butter by the traditional churning method. It can be made if it is soured first, churned, and a clarifying agent added, or if it is churned at 24–25 °C (75–77 °F), but times vary greatly in achieving results. Until recently, camel milk could not be made into cheese because rennet was unable to coagulate the milk proteins to allow the collection of curds. The cheese produced from this process has low levels of cholesterol and lactose. The sale of camel cheese is limited owing to the low yield of cheese from milk and the uncertainty of pasteurization levels for camel milk which makes adherence to dairy import regulations difficult.

IV. BY FORM:
V.
1. Condensed milk
Condensed milk, also known as sweetened condensed milk, is cow's milk from which water has been removed and to which sugar has been added, yielding a very thick, sweet product which when canned can last for years without refrigeration if unopened. The two terms, condensed milk and sweetened condensed milk, have become synonymous; though there have been unsweetened condensed milk products, today these are uncommon. Condensed milk is used in numerous dessert dishes in many countries,

2. Powdered milk
Powdered milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for economy of transportation. Powdered milk and dairy products include such items as dry whole milk, non-fat dry milk, dry buttermilk, dry whey products and dry dairy blends.

3. Evaporated milk
Evaporated milk, also known as dehydrated milk, is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar. Sweetened condensed milk requires less processing since the added sugar inhibits bacterial growth.
The actual liquid portion of the product takes up half the space of fresh milk. When the non-liquid product is mixed with a proportionate amount of water, evaporated milk becomes the equivalent of fresh milk. This makes evaporated milk attractive for shipping purposes and can have a shelf life of months or even years, depending upon the brand. This made evaporated milk very popular before refrigeration as a safe and reliable substitute for perishable fresh milk that could be shipped easily to locations lacking the means of safe milk production or storage. Households in the western world use it most often today for desserts and baking due to its unique flavor. It is also used as a substitute for pouring cream, as an accompaniment to desserts, or (undiluted) as a rich substitute for milk.

4. INFANT FORMULA
Infant formula is a food manufactured to support adequate growth of infants under six months of age when fed as a sole source of nutrition]. The composition of infant formula is roughly based on a mother's milk at approximately one to three months postpartum. The most commonly used infant formulas contain purified cow's milk whey and casein as a protein source, a blend of vegetable oils as a fat source, lactose as a carbohydrate source, a vitamin-mineral mix, and other ingredients depending on the manufacturer. In addition, there are infant formulas using soya bean as a protein source in place of cow's milk (mostly in the United States and Great Britain) and formulas using protein reduced (hydrolyzed) into its component amino acids for infants who are allergic to other proteins. An upswing in breastfeeding has been accompanied by a deferment in the average age of introduction of other foods (such as cow's milk), resulting in increased use of both breastfeeding and infant formula between the ages of 3–12 months.

5. BAKED MILK:
Baked is a variety of boiled milk that has been particularly popular in Russia and Ukraine. It is made by cooking boiled milk on low heat for eight hours or more.
In rural areas, baked milk has been produced by leaving a jug of boiled milk in an oven for a day or for a night until it is coated with a brown crust. The stove in a traditional Russian log house (izba) was designed so as to "sustain varying cooking temperatures based on the placement of the food inside the oven".
Nowadays baked milk is produced on an industrial scale, as is soured or fermented baked milk, traditionally known as ryazhenka. Like scalded milk it is free of bacteria and enzymes, and so can be stored safely at room temperature for up to forty hours. Home-made baked milk was (and still is) used for preparing a range of cakes, pies, and cookies.

Lactose intolerance:
Lactose, the disaccharide sugar component of all milk must be cleaved in the small intestine by the enzyme lactase in order for its constituents (galactose and glucose) to be absorbed. The production of this enzyme declines significantly after weaning in all mammals. Consequently, many humans become unable to properly digest lactose as they mature. There is a great deal of variance, with some individuals reacting badly to even small amounts of lactose, some able to consume moderate quantities, and some able to consume large quantities of milk and other dairy products without problems. When an individual consumes milk without producing sufficient lactase, they may suffer diarrhoea, intestinal gas, cramps and bloating, as the undigested lactose travels through the gastrointestinal tract and serves as nourishment for intestinal micro flora who excrete gas, a process known as anaerobic respiration.

Lactose intolerance is a natural process and there is no reliable way to prevent or reverse it. Lactase is readily available in pill form, and many individuals can use it to briefly increase their tolerance for dairy products.

MEAT COOKERY

UNDERSTANDING MEATS


Meat is muscle tissue. It is the flesh of domestic animals (cattle, hogs, lamb) and of wild game animals such as venison. Meat is a main stay of our diet. As a cook, chef or food service operator, you will be spending more of your time and money on meats than on any other foods. It is important to understand meats thoroughly in order to cook them well and profitably. Why are some meats tender and some meats tough? How can you tell one cut from another, when there are so many? How do you determine the best way to cook each cut?

WHY MEAT?????
 Main focus of the meal.
 40-60% of total food expenditure.
 Determines selection of all other foods.

CLASSIFICATION
 Type of animal
 Country
 Age/sex of animal
 Grade of meat
 Cut of meat
 Condition of meat
 Uses in catering

Classification of Cattle







Classification of Sheep



CLASSIFICATION OF PORK






Slaughtering
Five main stages:
1)Antemortem Inspection
2)Stunning
3)Bleeding
4)Dressing
5)Inspection

1)Ante –mortem Inspection
 Brought to slaughter house 24 hours in advance.
 Resting.
 Inspection for disease, injury, etc.

2)Stunning
 Three methods:
1)Captive bolt: large animals, pithing by long metal rod.
2)Electrical Stunning: Small animals, pass current through animal for at least 7 seconds, leaves animal unconscious for 1 ½ minutes.
3)CO2 stunning: Pigs, pass through tunnel of CO2.

3)Bleeding
 Make a small incision at the neck to cut the main blood vessel.
 Remove as much blood as possible as it is ideal medium for bacterial growth.

4)Dressing
 Remove hide, only hair for pigs.
 Offal and viscera are removed and carcass is cleaned.
 Large animals cut into two parts from the spine

5)Inspection
 Continuous process.
 Tagging of carcass and offal may be done.
 Done in cooling room under 7C.

COMPOSITION, STRUCTURE AND BASIC QUALITY FACTORS

Muscle tissue consists of these major components;

WATER (75% of muscle tissue)
With such a high percentage of water in meat, you can see why shrinkage can be a big problem in its cooking. Too much moisture loss means dry meat, loss of weight and loss of profit.

PROTEIN (20% of muscle tissue)
Protein is an important nutrient and the most abundant solid material in meat. Protein coagulates when it is heated. This means it becomes firmer and looses moisture. Coagulation is related to doneness. When protein has coagulated to the desired degree, the meat is said to be done. Too high heat toughens protein.

FAT (upto 5% of muscle tissue)
Of course there can be more fat surrounding the muscles. A beef carcass can have as much as 30% fat. A certain amount of fat is desirable for 3 reasons.

1 Juiciness
Marbling is fat that is deposited within the muscle tissue. The juiciness we enjoy in well-marbled beef is due more to fat than to moisture. Surface fat protects the meat (especially roasts) from drying out during cooking as well as in storage. Adding surface fats where they are lacking is called barding.

2 Tenderness
Marbling separates muscle fibers, making them easier to chew.

3 Flavour
Fat is perhaps the main source of flavour in meat. A well-marbled prime (top grade) steak tastes ‘beefier’ than the same cut of a lower grade.

CARBOHYDRATE
Meat contains a very small amount of carbohydrate. When you brown meat, you are in part caramelizing the carbohydrate.

COLOURING PIGMENTS
 COLOUR OF MEAT IS MAINLY DUE TO TWO PIGMENTS I.E. HAEMOGLOBIN AND MYOGLOBIN. BOTH CONTAIN IRON.
 HAEMOGLOBIN : PRESENT IN BLOOD. GIVES RED COLOUR TO THE MEAT.
 MYOGLOBIN : PRESENT IN FRESHLY CUT MEAT. ON EXPOSURE TO AIR GETS OXIDIZED INTO OXYMYOGLOBIN.

FLAVOURING AGENTS
 CONTRIBUTE TO THE FLAVOUR OF THE MEAT.
 THESE ARE MOSTLY BI-PRODUCTS OF LIVING MUSCLE METABOLISM.



STRUCTURE

Muscle fibers
Lean meat is composed of long, thin muscle fibers bound together in bundles. These determine the texture or grain of a piece of meat. Fine-grained meat is composed of small fibers bound in small bundles. Coarse textured meat has larger fibers. Feel the cut surface of a tenderloin steak, and compare its smooth texture to the rough surface of brisket or bottom round.

Connective tissue
Muscle fibers are bound together in a network of proteins called connective tissues. Each muscle fiber is also covered in a sheath of connective tissue. It is very important for the cook to understand connective tissue for one basic reason. Connective tissue is tough. To cook meats successfully you should know which meats are high in connective tissue and which are low, and, what are the best ways to make meats tender.

Meats are highest in connective tissue if;

a. They come from muscles that are more exercised. Muscles in the
leg, for example, have more connective tissue than muscles in the back.

b. They come from older animals. Veal is tenderer than meat from a young steer, which in turn is tenderer than meat from an old bull or cow. Young animals have connective tissue but it becomes harder to break down as the animal ages.

Meats high in connective tissue can be made more tender by using proper cooking techniques. There are two kinds of connective tissue; Collagen, which is white in colour, and Elastin which is yellow.

Collagen
Moist heat turns collagen into gelatin and water. Moist heat at low temperatures for a longer time is most effective in creating a tender, juicy finished product. Meat in an acid mixture or adding an acid such as tomato or wine to the cooking liquid helps tenderize the collagen.
Enzymes are naturally present in meats. They break down the connective tissue and some other proteins as the meat ages. These enzymes are inactive at freezing temperatures, slow acting under refrigeration, active at room temperature and destroyed by heat above 140°F (60°C).

Tenderizers are enzymes such as papain (extracted from papaya) that are added to meats by the cook, or injected into the animal before slaughter. Exercise care when using enzyme tenderizers. Too long an exposure at room temperature can make the meat undesirably mushy.

Elastin
Older animals have a higher proportion of elastin than younger animals. Cooking does not break down elastin. Tenderizing can only be accomplished by removing the elastin (cutting away the tendons) and by mechanically breaking up the fibers as in pounding or cubing the meat, grinding (hamburgers) or slicing the cooked meat thinly against the grain.


INSPECTION AND GRADING

Cooks and food service operators are assisted in their evaluation of meats by a federal inspection and grading system.

Inspection
1 Inspection is a guarantee of wholesomeness, not of quality or tenderness. It means that the animal was not diseased and the meat is clean and fit for human consumption.

2 It is indicated by a round stamp.

3 It is required by federal law – all meat must be inspected.

Quality grading
Quality grading is based on the texture, firmness and colour of the lean meat, the age or maturity of the animal and the marbling. All these factors must be considered together. For example, old, tough meat can still have marbling but it would rate a low grade because of the other factors.

Yield grading
In addition to quality grading, beef and lamb are graded according to how much usable meat in proportion to fat they have. The meatiest grade is Yield Grade 1. Poorest grade is Yield Grade 5 (much exterior fat).
Pork is yield graded from 1 to 4 but most pork is sold cut and trimmed. Veal, which has little fat, is not yield graded.


AGEING

Green meat
Soon after slaughter, an animal’s muscles stiffen due to chemical changes in the flesh. This stiffness called rigor mortis gradually disappears. Softening takes place three to four days for beef, less time for smaller carcass like veal, lamb and pork. Enzymes in the flesh cause this softening.
Green meat is meat that has not had enough time to soften. It is tough and relatively flavourless. Since it takes several days for meats to reach the kitchen from the slaughterhouse, green meat is seldom a problem except when meat is frozen while still green.

Aged meat
Enzyme action continues in muscle tissue even after meat is no longer green. This tenderizes the meat even more and develops more flavour. Holding meats in coolers under controlled conditions to provide time for this natural tenderizing is called ageing.

Beef and lamb can be aged because high quality carcasses have enough far cover to protect them from bacteria and from drying. Veal had no fat cover so it is not aged. Pork does not require ageing.

The three major types of ageing are described as follows;

1 Dry ageing: Ageing does not mean just storing meat in your refrigerator. There is a difference between aged meat and old meat. Temperature must be carefully monitored. Airflow and humidity must be controlled because bacteria will grow on cut surfaces if there is too much moisture. Ultraviolet lights are sometimes used in ageing coolers to kill bacteria and mold

2 Fast ageing: To speed ageing meat can be held at a higher temperature and humidity for a shorter time. Ultraviolet lights to control bacteria are especially important in fast ageing. Most fast aged meat is sold in the retail market rather than to food service establishments.

3 Vacuum-pack ageing: The modern trend is to break down carcasses into smaller cuts and wrap them in are and moisture proof plastic bags. This is called Cryovac ageing. The wrapping protects the meat from bacteria and mold, and prevents weight loss due to drying. However Cryovac aged meats often lose more weight in cooking than dry aged meats. Cryovac meats must be refrigerated.

Ageing increases tenderness and flavour. An off taste is not characteristic of aged meat. If meats smell or tastes spoilt, it probably is. Sometimes meats in Cryovac have a musty aroma when first opened but this disappears soon.

Ageing costs money. Storage costs, weight loss due to drying, heavier trimming due to dried and discoloured surfaces, all add to the price of aged meat (although Cryovac aged meat costs less than dry ageing). As a meat purchaser you will have to decide how much quality is worth how much cost for your establishment.

Curing of meat
 Major objective is preservation.
 It also affects the colour and flavour of the meat.
 Originally done for preservation prior to the days of refrigeration.
 Curing salt = 96% common salt + 4% nitrite or nitrate of sodium or potassium NaNO3 or KNO3
 (antioxidants (BHA) Curing accelerators, Flavor – yeast extracts, color enhancer.
 Helps to preserve the colour of the meat.

Curing of Meat
The prime object of ageing or ripening and use of tenderizers is to increase the tenderness of meat. The curing of meat has additional objectives. Curing brings about the modification of meat that effects preservation, flavour, colour and tenderness due to added curing agents.

Originally curing was practiced as a means of preservation before the days of refrigeration. The prime purpose of curing is to produce the unique flavoured meat products and a special purpose is to preserve the red colour of meat. Thus, cured beef (corned beef) and cured pork (ham) remain red on cooking while in the uncured condition they become brown.

The ingredients used for curing are common salt, sodium nitrate or nitrite, sugar and spices. (Curing salt is 96% common salt and 4% sodium nitrate or nitrite). Salt retards microbial growth and gives flavour to the meat. Nitrite fixes the red colour of myoglobin. Nitrite has also a beneficial effect on the flavour of cured meats and an inhibitory effect on clostridium botulism. Sugar helps to stabilize colour, counteract saltiness and also adds flavour. Spices are added mainly for flavour.

During the curing process, the curing mixture may be rubbed dry on the surface of a cut of meat or the meat may be immersed in a solution of the curing agent. The high osmotic pressure of the external fluid initially draws water and soluble proteins out of the meat. Later, salt diffuses into the meat and binds to the proteins, causing some expelled protein to diffuse back in. This causes a swelling of the meat. The salt-protein complex that forms binds water well.

Curing has also some detrimental effects during storage. The pink colour of nitrite cured meat changes to brown, in the presence of oxygen. Thus cured meat should preferentially be packed in containers from which oxygen has been excluded (Curing salts enhance oxidation of lipid components and thus reduce shelf life; also there is some concern about the carcinogenic effect of nitrite, particularly when cured meat is heated to a high temperature).



UNDERSTANDING THE BASIC CUTS

Meat cuts are based upon two factors;
1 The muscle and bone structure of the meat.
2 Uses and appropriate cooking methods of various parts of the animal.

Available forms: Carcasses, Partial Carcasses, Primal and Fabricated Cuts.
Beef, lamb, veal and pork may be purchased in some or all of these forms.

Carcasses
The carcass is the whole animal, minus entrails, head, feet and hide (except pork, which has only the entrails and head removed). Whole carcasses are rarely purchased by food service operators because of the skill and labour required in cutting, and because of the problem of total utilization.

Sides, quarters, foresaddles, hindsaddles
These represent the first step in breaking down the carcass. Again these larger cuts are no longer frequently used in food service. Fewer establishments are cutting their own meats.

1 Beef is first split through the backbone into sides. Sides are divided between ribs 12 and 13 into forequarter and hindquarter.

2 Veal and lamb are not split into sides but are divided between ribs12 and 13 into foresaddle and hindsaddle.

3 Pork carcasses are not divided in this way. They are cut directly into primal cuts.
Primal or wholesale cuts
These are the primary divisions of quarters, foresaddles, hindssaddles and carcasses. These cuts are still used to some extent in food service, because they are
a. Small enough to be manageable in many food service kitchens.
b. Still large enough to allow a variety of different cuts for different uses or needs.
c. Easier to utilize completely than quarters or halves.

Each primal cut may be fabricated or cut up or trimmed, in several different ways. They are always the starting point for smaller cuts.
Learn the names of the primals, their location on the carcass, and the most important cuts that come from each. Then whenever you work with a piece of meat, try to identify it exactly and match it with its primal cut.

Fabricated cuts
Primal cuts are fabricated into smaller cuts for roasts, steaks, chops, cutlets, stewing meat, ground meat and so forth according to customer requirements. Portion controlled cuts are ready-to-cook meats, cut according to customer specifications. Steaks and chops are ordered either by weight per piece or by thickness. Portion control cuts require the least work of all meat cuts. They are also the most expensive per kg. of all categories of cuts.



Characteristics of good quality beef








Characteristics of good quality mutton



CUTS OF MEAT
















COOKING AND HANDLING MEATS

Tenderness and appropriate cooking methods

The heat of cooking affects tenderness in two ways.

1 It tenderizes connective tissue if moisture is present and cooking is slow.

2 It toughens proteins. Even meats low in connective tissue can become tough if cooked at excessively high heat for too long.

The principle of low-heat cooking.

1 High heat toughens and shrinks protein and results in excessive moisture loss. Therefore low heat cooking should be the general practice for most meat cooking methods.

2 Broiling seems to be the contradiction to this rule. The reason that carefully broiled meat stays tender is that it is done quickly. It takes time for the heat to be conducted to the interior of the meat so the inside never gets very hot. Meat broiled well-done, however, is likely to be dry.

3 Roasts cooked at low temperature have better yields than those roasted at high heat. That is they shrink less and lose less moisture.

4 Moist heat penetrates more quickly than dry heat. Meat should be simmered, never boiled.

Other factors influencing choice of cooking methods

Fat content
Meats high in fat, such as prime beef or lamb are generally cooked without added fat, such as by roasting and broiling. Meats low in fat, such as veal, should be cooked with added fat to prevent dryness. Sautéing, pan-frying, or braising are preferable to broiling for veal chops.
Fat can be added to lean meats in two ways;

a. Barding: tying thin slices of fat, such as pork fatback, over meats with no natural fat cover, to protect them while roasting.

b. Larding: inserting strips of fat with a larding needle into meats low in marbling.

These two techniques were developed in Europe when meats were much leaner. They are not oftened used with today’s grain-fattened, well-marbled meats. These techniques are valuable techniques, however when cooking lean game such as venison.

Developing tenderness is not the only goal of cooking.
Other goals are;
a. Developing flavour
b. Preventing excessive shrinkage and nutrient loss
c. Developing appearance

You will often have to compromise to get a balanced result. For example preliminary browning of a roast at high heat increases shrinkage, but may be desirable for some roasts to develop flavour and appearance.

Searing and sealing
The purpose of searing meats at high temperatures is to create desirable flavour and colour by browning the meat’s surface. It was long believed that searing the surface of meat seals the pores keeping in the juices. This does not actually happen. Meat does not have pores, but is an open network of fibers. Think of the surface of the steak as resembling the cut end of a thick rope. There are no pores to seal. Roasts cooked from the start at low temperature retain more juices than roasts that are seared at high heat first.
Steaks, chops and cutlets cooked very quickly at high heat drives the juices away from the hot surface into the meat. This permits browning, because moisture would create steam and inhibit browning. However, overcooked steaks will be dry whether or not the steak was seared.

Blanching and sealing
Dropping the meat into boiling water doesn’t seal it either. What actually happens is this; many proteins dissolve in cold water. When heated these proteins coagulate and become scum or froth on the surface of the water. When meat is placed in boiling water some of the protein coagulates inside the meat and not as much is carried out with the lost moisture. Prolonged cooking will shrink meat as much as if started with boiling water than if started in cold water.


COOKING FROZEN MEATS

Some sources recommend cooking some meats from the frozen state without thawing in order to eliminate drip loss that occurs during defrosting. However, it is usually better to thaw before cooking because of the following reasons.

1 Frozen meats lose no moisture from defrosting but lose more during cooking. The total loss is about the same as for thawed meats. Besides the perception of juiciness depends as much as or more on the fat content than on moisture content.

2 Cooking frozen meats complicates the cooking process and requires adjustments in procedure. It is possible for roasts to be cooked on the outside but be still frozen in the center. Frozen steaks too are more difficult to cook evenly than thawed steaks. Thawed meats on the other hand are handled like fresh meats.

3 Cooking frozen meats require extra energy, and energy is expensive. A hard frozen meat may take three times as much as long to cook as a thawed roast.


DONENESS

The meaning of the term “doneness” depends on whether the cooking method uses dry or moist heat.

Dry heat: Meat is done when the proteins have reached the desired degree of coagulation as indicated by internal temperature.

Moist heat: Meat is done when connective tissue have broken down enough for the meat to be palatable. Meat cooked by moist heat is always well done.

Dry heat cooking
The object of dry heat cooking is to achieve the desired degree of doneness (protein coagulation) while still preserving natural tenderness and juiciness.

Degree of doneness
As meat cooks its pigments change colour. These colour changes indicate degree of doneness.
Red meat changes from red to pink to grey or grey-brown.

Rare: browned surface
thin layer of cooked (grey) meat
red interior

Medium: thicker layer of grey
pink interior

Well done: gray throughout

There are stages in between too.

White meat changes from pink or gray-pink to white or off white. It is generally cooked well done although many cuts of veal may be considered well done when still slightly pink in the center.








Interior Temperatures of Cooked Meats
Meat Rare Medium Well done

Beef 140ºF(60ºC) 160ºF(71ºC) 170ºF(77ºC)

Lamb 140-150ºF 160ºF(71ºC) 170ºF(77ºC)
(60-66ºC)
Veal _ _ 170ºF(77ºC)

Pork _ _ 165-175ºF
(74-79º)



Beef is frequently cooked rare. Most customers prefer lamb cooked medium. Recommended temperature for pork has been lowered. It is no longer considered necessary to cook pork to 185ºF(85ºC) to eliminate the danger of trichinosis.

Testing doneness
Determining doneness is one of the most difficult and critical aspects of meat cooking. Anyone can put a steak on the grill or a roast in the oven, but it takes experience and skill to take it off the fire at the right time.
Colour change cannot be used by the cook to test doneness, as it would be necessary to cut the meat. Piercing the meat and examining the colour of the juices is no a reliable method.

Internal temperature
Testing the interior of the meat with a thermometer is the most accurate method of testing doneness. Thermometers are of two types: standard, which is inserted before roasting and left in the roast; and instant-read, which is inserted at anytime, read as soon as the needle stops moving and pulled out. Whatever thermometer you use make sure it is clean and sanitary before inserting into the meat.
The tip of the thermometer should be inserted into the center of the thickest part, not touching fat or bone.

Carry-over cooking
Internal temperature continues to rise even after the meat is removed from the oven. This is because the outside of roasting meat is hotter than the inside. This heat continues to be conducted into the meat until it is equalised throughout the roast. Carry-over cooking can raise internal temperatures from 5ºF (3ºC) for small cuts to as much as 25ºF (14ºC) for very large roasts, such as a steamship round. Usual range is 10-15ºF (6-8ºC) for average roasts. Exact temperature change depends on the size of the cut and on the oven temperature.
Remove roasts from the oven when internal temperature is 10-15ºF (6-8ºC) below desired reading. Let roast stand 15-20 minutes before slicing. For example a beef rib cooked rare should be removed from the oven when the thermometer reads 125-130ºF (52-54ºC). Carry-over cooking will bring the temperature to 140ºF (60ºC) after the roast has stood for 30 minutes.








STORAGE
The quality if the finished product depends not only on proper selection of meats but on proper storage as well. Fresh meat is highly perishable. The high cost of meats makes it essential to avoid spoilage.

Fresh meats

1 Check purchases on arrival, to ensure that the meat is of good quality.

2 Do not wrap tightly. Bacteria and mold thrive in moist, stagnant places. Air circulation inhibits their growth. Store loosely, but cover cut surfaces with plastic wrap to prevent excessive drying.

3 Do not open Cryovac-wrapped meats until ready to use.

4 Store at 32-36ºF (0-2ºC). Meat does freeze until 28ºF (-2ºC).

5 Keep meats separate in cooler and on work table to avoid cross contamination.

6 Use as soon as possible. Fresh meats keep well for only 2-4 days. Ground meat keeps even less well because so much surface is exposed to bacteria. Cured and smoked products may keep upto a week.

7 Do not try to rescue meats that are going bad by freezing them. Freezing will not improve the quality of spoiling meat.

8 Keep coolers clean.


Frozen meats

1 Wrap frozen meats well to prevent freezer burn.

2 Store at 0ºF (-18ºC) or colder.

3 Rotate stock – first in, first out. Frozen meats do not keep indefinitely. Recommended shelf life, at 0ºF (-18ºC), of beef, veal and lamb – 6 months; for pork – 4 months. Pork fat turns rancid easily in the freezer.

4 Defrost carefully. Tempering in the refrigerator is the best. Defrosting at room temperature encourages bcterial growth.

5 Do not refreeze thawed meats. It increases loss of quality.

6 Keep freezers clean.






RIGOR MORTIS


Rigor Mortis is a condition that occurs in the body soon after death. This is characterized by muscle spasm and the stiffening of muscles and occurs not only in Human beings but also in animals.

We know that all living beings respire and there are two types of respiration, aerobic and anaerobic. Aerobic respiration takes place in the presence of Oxygen and the end product is Carbon Dioxide. This would take place normally and produces ATP (Adenosine Try Phosphate), which is a high chemical bond energy compound derived from Amino Acids and provide energy for body functions.

Anaerobic respiration takes place in the absence of oxygen and its end product is Ethyl Alcohol. In animals, the end product of anaerobic respiration is Lactic Acid which when accumulated in the carcass decreased the pH and stiffens the muscles.

In living animals, the myoglobin stores oxygen in the muscles. When the animal is slaughtered, the external source of oxygen is cut off and the tissues use the stored oxygen to continue aerobic respiration and subsequent ATP and Carbon Dioxide production. Within a few minutes, the store of oxygen is depleted and the tissues now opt for anaerobic respiration, which then results in the accumulation of Lactic Acid in the muscles. Hence the acidity of the cells increases and the pH decreases. This in turn causes the muscles to stiffen. This condition is known as Rigor Mortis. This condition is aided by the fact that the supply of ATP is cut off and hence there is no energy for the tissue to work. The Lactic Acid gradually breaks up into lactate and water and indicates the end of Rigor Mortis and the production of water. This is characterized by bloating of the carcass.

menu for 3-4-7-8 feb

menu for these days:
Prawn Cocktail
Veal escalopes with pepper sauce and buttered flat pasta
Sauteed courgette and carrots with herbs

the recipe for pepper sauce will be sent later on when we do chicken.
do not leave any page for that.
all the best fot the second test!




Prawn cocktail No. of Portions 4

Ingredients QTY Unit
Prawns 400 Gm
Mayonnaise sauce 200 Ml
Tomato ketchup 2-3 Tsp
Capsico / tobasco sauce 2 Tsp
Salad leaves 2-3 No.
Cucumber 50 Gm
Tomato 50 Gm
Egg 1 No.
Stuffed olives 2-3 No.
Lime 1 No.
Fresh cream 2-3 Tsp


Pre-preparations:
1. Wash and keep aside 4 whole prawns aside for garnish. Devein them. Shell, devein and wash remaining prawns.
2. Shred salad leaves. Dice cucumber and tomato.
3. Hard boil egg. Shell and slice.

Steps:
1. Cook all prawns in water, salt and little lime juice. Drain and cool.
2. 22 Prepare cocktail sauce by mixing together mayonnaise, tomato ketchup and tobasco or capsico sauce. Mix shelled prawns keeping some cocktain sauce aside.
To assemble : in a cocktain cup, place the following in the same sequence - tomato and cucumber
- salad leaves
- prawns + cocktail sauce
Mix together fresh cream and cocktail sauce to make it thiner. Mask the prawn mixture with this to get a smooth surface.
Place a slice of egg over with a slice of stuffed olive at the centre; a wedge or ring of lime on the rim of glass; a whole cooked prawn with the head facing outside and heart of lettuce. Serve chilled.

Standard: Tender cooked prawns, mixed with light pink coloured, well-seasoned tangy mayonnaise; garnished with roundel of hardboiled egg, heart of lettuce, a wedge of lime, deveined & cooked whole prawn and a roundel of stuffed olive. Serve chilled.



Veal escalopes with buttered flat pasta No. of Portions 4

Ingredients QTY Unit
Tenderloin of beef 500 Gm
Salt To taste
White pepper powder To taste
Worcestershire sauce 10 Ml
Seasoned flour 20 Gm
Egg 1 No.
Dry brown bread crumbs 50 Gm
Parsley A sprig
Oil To fry
Flat pasta (tagliatelli) 200 Gm
Butter 30 Gm
Garlic 10 Gm

Pre-preparations:
1. Trim the tenderloin and cut into slices.
2. Flatten the veal slices into round shapes (escalopes).
3. Marinade with salt, pepper and Worcestershire sauce.
4. Dust with seasoned flour, dip in egg wash and coat with bread crumbs.
5. Re-shape if necessary.
Method:
1. Heat sufficient oil in a frying pan.
2. Shallow fry escalopes on both sides till evenly browned, drain and keep on an absorbent paper.
For pasta:
1. Boil sufficient water. Add salt, add pasta and cook till al dente.
2. Drain and refresh with cold water.
3. Drain again and sprinkle little oil and mix. Alternatively, keep in ice cold water.
4. Heat butter. Add chopped garlic, add drained pasta.
5. Season and toss to mix.
To serve:
1. Place a portion of pasta on a plate and arrange the escalopes on the side.
2. Garnish with a sprig of parsley and drizzle with demi glace on the side.
Standard:
Neatly and evenly shaped roundels of veal (4”-5” in diam.), evenly browned and crisp surface crust. Meat should be tender and moist and adequately seasoned. Pasta should be al dente with a distinct flavour of garlic. Served hot.




Sautéed courgette and carrot with mixed herbs No. of Portions 4

Ingredients QTY Unit
Courgettes 200 Gm
Carrots 50 Gm
Spring onion 2 Bulbs
Salt To taste
White pepper powder A pinch
Mixed herbs-dry 2 gm (1 tsp)
Butter 30 Gm



Pre-preparations:
1. Wash and trim the courgette.
2. Peel and slice the carrot.
3. Dice the bulb and stem of the spring onion.



Method:
1. Parboil the carrot, drain and keep aside.
2. Heat the butter in a pan.
3. Add the courgette and spring onion bulbs.
4. Add the carrot and stir fry for a couple of minutes.
5. Season with salt and add pepper & herbs. Mix well.
6. Make sure the vegetables are just done.


To serve:
Place on a plate along with main course.

Standard:
Neately and evenly cut vegetables, must retain their colours and texture. Adequately seasoned and well flavoured with mixed herbs.

menu for the 27-28-31 jan and 1-2 feb 2011

Consomme Clermont
Hungarian goulash
Fondant potatoes
Carrot and celery salad
---------
Croissants
=========
DO NOT WRITE THE CONSOMME RECIPE AGAIN, BUT MENTION IT IN THE INDEX
AND WRITE THE NEW DATE IN THE DATE COLUMN, WRITE THE OLD PAGE NUMBER
IN THAT COLUMN.



Hungarian goulash No. of Portions 4

Ingredients QTY Unit
Tenderloin of beef 500 Gm
Onion 30 Gm
Carrot 30 Gm
Turnip 20 Gm
Tomato 50 Gm
Red capsicum 20 Gm
Green capsicum 20 Gm
Tomato puree 30 Ml
Salt, white pepper powder To taste
Refined flour 30 Gm
Paprika (or mild red chilly pwd.) ½ Tsp
Butter 20 Gm
Oil 20 Ml
Red wine 50 Ml
Worcestershire sauce 5-10 ml

Pre-preparations:
1. Peel and cut onion, carrot and turnip into cubes.
2. Blanch and quarter tomatoes. Mix the pulp with the puree.
3. Deseed and cut red & green capsicum in cubes.
4. Mix together refined flour, salt, white pepper powder and paprika.
5. Clean, trim and cut tenderloin into cubes. Marinade with salt, pepper and Worcestershire. Keep aside for 10-15 min., then dust with seasoned flour (step 4).

Method:
1. Heat oil and butter. Add capsicum and remove.
2. In the same pan, sear the meat and remove. Keep aside.
3. In the same pan, sauté onion, carrot and turnip. Add meat and pour in some water / stock.
4. Cook till meat is almost done. Add tomato puree.
5. At the end, stir in the wine, adjust seasoning and finally add the capsicums.

To serve:
Serve hot with an accompaniment of some starch like potatoes, rice or pasta.

Standard:
Reddish brown in colour. Meat should be tender, moist, succulent. Vegetables neatly cut , must maintain colour and shapes. Gravy medium thick and adequately seasoned.







Carrot and celery salad No. of Portions 4

Ingredients QTY Unit
Carrots 150 Gm
Celery 50 Gm
Raisins 10 Gm
Iceberg lettuce 4 Leaves
Mayonnaise sauce 6-7 Tblsp
Walnuts 20 Gm
Fresh cream 15 Ml


Pre-preparations:
1. Peel and grate carrots. Chop celery finely.
2. Break walnuts into medium size pieces.
3. Mix a little mayonnaise with fresh cream and keep aside.

To assemble:
1. Mix carrots and celery – keep some celery aside for garnish and half the raisins to the mayonnaise.
2. Arrange salad leaves on a serving dish and place the salad on them.
3. Pour the mayonnaise and fresh cream mixture over the arranged salad and mask it well.
4. Serve chilled garnished with walnuts and remaining celery & raisins.

Standard:
Grated carrots and finely chopped celery mixed with adequately seasoned mayonnaise, served chilled.


Fondant Potatoes No. of Portions 4

Ingredients QTY Unit
Large potatoes 400 Gm
Salt To taste
Butter 30 Gm

Pre-preparation:

Method:

1. Peel the potatoes. Cut into halves or quarters and turn them.
2. Reserve the trimmings for other dishes.
To serve:
Use as an accompaniment.
1. Boil the potatoes, when done; drain & keep aside.
2. Melt the butter in a frying pan & on a slow flame, glaze the potatoes without colouring them.

Standard:
Potatoes must be cooked without breaking up. Glazed & served hot.

message & mail handling - FO

message & mail handling - FO
MESSAGE HANDLING
Receiving messages for in-house guests in their absence, recording them and communicating them to the guests as soon as possible is an important function of the front desk staff. The efficiency and professionalism of the hotel and the attitude of the staff is reflected by the way this function is carried out by the staff. Usually when a guest goes out of his room he would leave his room key at the counter where the information clerk would put it in the appropriate pigeon hole of his room in the mail and key rack. The guest my leave a filled “Location Form” indicating where he will be for the next few hours.
There are only two ways that a person can contact an in-house guest.
(1) In case of a phone call the telephone operator will connect it to the room of the guest. Since the guest is not in the room the call comes back to the operator who connects it to the Information Section of the Front Desk. After checking that the guest has left his key at the desk (as confirmed by the key being in the “Mail and Key Rack”) the telephone call is transferred to the “Message Desk”. The message clerk prepares the message slip in triplicate. It is important to read back the message to the caller and confirm the details before signing off. The top two copies are given to the Information Clerk who puts it the room no on the forms (from the Information Rack). The Top Copy is sent to the room to be slipped under the door. The Second Copy is put in the appropriate room no pigeon hole of the Mail and Key Rack. In addition, for further safety, an “attention card” or a “mail and message advise card” is put on the door knob of the room or “message light” is activated in those hotels which use electronic systems. The message details may also be fed into the computer and the guest may view it on the screen of the T.V. in his room.
(2) In case of the visitor coming to the hotel , he is asked to first try the house telephones to contact the guest. When he finds the guest is not in his room he comes to the Information Desk and fills in the message slip in triplicate as given above.



MESSAGE SLIP
To ___________________________ Room No _______
Date ________________ Time __________
DURING YOUR ABSENCE

Mr / Mrs / Ms ___________________________________________
Of _____________________________________________________
Tel No __________________________


Called by Telephone
Please call him/her

Came to see you
Will return

Wants to see you
Urgent



MESSAGE _____________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
Received by __________________________________








MAIL HANDLING
Importance :
Mail handling procedure is a very important function which the Front Office staff has to handle in a hotel. A receptionist in a hotel has to be very careful that all the mail receives due attention and are attended to without any delay to avoid embarrassment.
Types of mail - Incoming & Outgoing, Ordinary & Registered :
Basically while discussing there are two types of mail. Incoming & Outgoing.
Incoming Mail :
Various types of mail may be received in a hotel, like mail for Hotel Management and Hotel staff and mail for guests. In addition the mail may be an ordinary mail or registered/recorded mail etc.
Staff has to be extra careful about recorded mail. All incoming mail must be DATE AND TIME STAMPED. A proper record of all the recorded mail is kept as per requirement i.e., the entries are made in either registered letter book, parcels book or telegram book etc. No such record is maintained for ordinary mail. After having date and time marked the mail, it is sorted and classified under 3 main categories.
(1) HOTEL MAIL is identified by the designation of a senior manager of the hotel eg General Manager, Banquet Manager etc. This mail is delivered to the office of the managers concerned.
(2) STAFF MAIL is identified by the presence of the name of employee, designation and department mentioned in the address. This is usually sorted and delivered through the Time Office.
(3) GUEST MAIL : Any mail that is left is supposed to be guest mail
Guest Mail may belong to any one of the following categories
(1) Present Guest Mail
(2) Past Guest Mail
(3) Future guest Mail
(4) Wrongly Addressed Mail

PRESENT GUEST MAIL
The guest mail is first arranged in ALPHABETICAL ORDER and then checked against the INFORMATION RACK to identify the PRESENT GUESTS. Wherever applicable the room no is entered in pencil on the letters and then they are put in the appropriate room no pigeon hole in the MAIL AND KEY RACK to be handed to the guests when they come to deposit or collect their keys

Any mail that is left still belongs to guests who have already departed (past guest) or to guests who have still to arrive (future guests)

PAST GUEST MAIL
Sometime the hotel receives mail for the guests who have already departed from the hotel after having stayed for some period. The hotel to avoid any embarrassment as to what to do with such mail and how to hand it over to the person quickly, ask the departing guest to leave their forwarding address and for how long they would want their mail to be redirected to that address. A special program called “Mail Forwarding Card” is used for this. Many hotels keep these cards in the stationery folder in the room while others keep these slips at the Front Desk and give them to the guest at the time of departure. This card contains the address to which and the dates/period till by which the guest would like all the mail received by the hotel after his departure to be forwarded. These cards are filed alphabetically and when the expiry date is reached they are cleared out systematically. Any letter received after the expiry date is either returned back to the sender or in case the permanent address of the guest is available, is redirected to him at his permanent address.
The remaining mail is still in alphabetical order and checked against the Mail Forwarding Cards and where applicable they are Redirected. Details of mail redirected is entered on the reverse of the Mail Forwarding Card.

FUTURE GUEST MAIL
General mail for guests yet to arrive is kept in the back office in pigeon holes marked alphabetically. An indication is made in the reservation record about this awaited mail i.e., in case of Whitney system the words “Awaited Mail” is written on the Whitney slip. In case of diary system it is recorded in the diary against his name in remarks column and in case of Computer system it is updated in the computer. Later this mail is sent to the Front Desk and is kept with the receptionist in special slot on the day of arrival of the guest and when the guest arrives the receptionist hands over the mail to the guest at the time of registration.
If there is any mail that is delivered within thirty days after it has been received, it is marked “Addressee Unknown” and sent back to the Post Office which will send them to the Dead Letter Office..



Outgoing Mail :
Outgoing mail of the hotel include mail of the hotel and guest. Outgoing Hotel Mail is handled by the individual departments. The various departments have their own secretarial staff who maintain record of all outgoing mail. Large Hotels use Franking Machine for postage. If the volume of mail is high the use of Franking Machine save lot of time. This machine is hired / purchased generally from the Post & Telegram department or any authorized supplying company. This machine stamps on the envelope (or on an adhesive tape) the amount of postage required and the date cancellation mark. Advance payment has to be made to the post office to cover the value of the postage expected to be used. As the stamp value is printed on the envelope, the amount is reduced on the machine till it reaches zero value. The machine will then automatically lock and the post office will again charge it after further payment. While using the machine care must be taken that the correct denomination of stamp is put on envelopes. The date stamp must be altered every day as the post office will not accept the prior post dated mail. One of the most important thing for the staff to know is the current postal regulations.
Besides the outgoing mail of Hotel, the Hotel also provide the service of posting letter etc. for the guest staying at the hotel. Generally the bell desk keeps stamps and letter and parcels scale. The stamp folder is used to prevent the stamps from getting lost. The folder contains separate divisions for various denominations. The stamp folder should be kept under lock and key. The letter and parcel scale is used to weigh the mail to ensure that correct amount of postage is affixed.
Some hotels use a book called postage book to keep the record of postage used. All mail for dispatch if franked by a franking machine or if the stamps are used should be entered into postage book.
The procedure of sending ordinary mail for guest is simple. The guest leaves his mail (to be posted) at the Bell Desk where it is weighed and then the necessary stamps are affixed and posted. In case of Registered mail the mail is sent to post office, which issue an special official receipt. These receipts are retained as they are required to be produced in case a claim for clarification from the guest.

PAGING


Paging is used to locate a guest in the hotel. Guests may require this paging service during their stay in the hotel. Sometimes when a expecting a phone call or a visitor but he doesn’t want to wait for him in his room, and either goes to any of the public areas or goes out of the hotel; then in such cases he will leave the information about his whereabouts at the front desk. For this purpose he has to fill in a ‘Location form’

Location form tells about the whereabouts of the guest in case he is not in his room and is expecting a telephone call or a visitor. Sometimes this form is kept in the stationary folder in the guest room but more commonly it is with the front desk. The receptionist on the guest’s behalf can fill this in. it is made in duplicate; one copy is kept in the “Key and Mail rack”, the second copy goes to the telephone operator. Paging can be done for a guest whose location is known or for a guest who has not left any location form.

PROCEDURE FOR PAGING

1. Page Board System:
When a phone call is received for any guest or a visitor comes to visit the guest who is not in his room, the reception desk personnel will write the name and/or room number of the guest on both the sides of the Page board. This will be handed over to the bellboy. If the guest location is known, bell boy will carry that board to specific public area and will ring the bells attached to the board. This draws attention of the guest and the concerned guest gets his message.

Disadvantages:
• Time consuming- if the guest does not specify his location page board will have to be carried to all public areas of the hotel.
• When bell boy moves with the board and the bells are ringing, he might disturb many guests in the area.

2. Channel Music Or Public Address System:

When there is a phone call for a guest who has to be paged, the receptionist switches off the channel music of the lobby and other public area of the hotel. With the help of a microphone she announces the name and/or the room number of the guest, which is transmitted to all public areas simultaneously.