UNIT - 1

INTRODUCTION TO COOKING

Historic people used to eat abnormal food like animals , insects like lizards & birds .
Food was raw & unseasoned . Food was mostly hunted & the storage was minimal.
Until fire was invented humans did not cook .Although they probably ate animals
cooked in forest fires . Raw food is hard to digest & sometimes is not healthy. Early
human life expectancy was about 30 to 40 years & food is probably one the main reason
With the invention of fire , people could not eat a lot of other different variety of food
including meat & vegetable . Eating cooked food has allowed people to live longer.
3,000 BC was the time of agriculture & man started cultivation in bulk. BETWEEN 4,000
& 1,000 BC , was the time of growth of cities & empires helped with the development of
different types of foods. During this period , the plough was developed.

DEFINITION
cooking is defined as a chemical process , the mixing of ingredients, the
application and withdrawal of heat , decision making , technical knowledge
and manipulative skills. cooking is considered to be both an art and science.

AIMS AND OBJECTIVES OF COOKING

 Improves the taste and food quality

 Improves digestibility
 Increases consumption of food
 Increases availability of food
 cooking Increases palatability and makes food more digestible , attractive in
appearance & , therefore , more appetizing.
 Cooking introduces variety , many different types of dishes can be prepared using the
same ingredient .
 cooking helps to provide a balanced meal. Different ingredients combined together in
one dish make it easier to provide a balanced meal.
 Cooking concentrates nutrients .
 cooking increases availability of food .

POINTS TO OBSERVE WHILE COOKING

1. Retaining the nutritive value of the food.
2. Retaining the original colour of the food.
3. Prevent the clash of colour.
4. Avoid undercooking
5. Avoid overcooking
 UNIT - 2
METHODS OF HEAT TRANSFER :-
methods of heat transfer in 3 ways

 Conduction
 Convection
 Radiation
CONDUCTION : It is the transfer of heat by the interaction between molecules of a material.
Heat transfer by conduction depends upon the contact with a solid object like metal. Always
brass or steel made utensils are better for cooking purpose .

CONVECTION : Involves the transfer of heat in liquid & gases . A short air becomes lighter ,
compare to cold air on heating it rises & replaces the cold air . The same motion of molecules
happen in liquid . These circulations are called convection.

RADIATION : It transfer the heat involves either solid or fluid surface , separated by an air , or
vapor , & fall on a object on the way . Eg : salamander steamer .
 UNIT - 3
PREPARTIONS OF INGREDIENTS :

WASHING : This is done to remove superficial dirt . Wash vegetables , meat & fish in cold
water before any preparation is done . If they are soaked for a long period or washed after
cutting there is greater loss of water soluble minerals & vitamins.

PEELING & SCRAPING : soiled and inedible portions are removed. Skins of vegetables like
potatoes , carrots , etc ., or of fruits are removed by either peeling or scraping . When peeling ,
remove as little of the fleshy parts as possible .

PARING : Remove surface layers by cutting as in paring an apple . For doing this circular
motion is used .

CUTTING : Reducing to small parts by means of a knife or scissors , when the reduction is
done by a using knife or a food chopper it is known as chopping . Cutting into even – sized
cubes is called dicing . Cutting into very fine pieces is mincing . Shredding is cutting into fine
long pieces with a knife or shredder . Slicing is also cutting into thin long pieces , but these are
not as fine as in shredding .

GRATING: Reducing to fine particles by rubbing over a rough sharp surface which is called as
grater .

GRINDING : This is a method of breaking up soft foods such as cooked potatoes or

vegetables

SIEVING : Passing through a mesh to remove impurities to breakdown to even portions .

MILLING : Used for cereals & to remove husks etc…

CENTRIFUGING: Promotion of separation through the application of a whirling force .

Eg: separating cream from milk .

EMULSIFICATION: Blending one liquid with another in which it is insoluble

Eg: oil & egg yolk in mayonnaise.

EVAPORATION: Removal of excess moisture by heating. Smaller ones by forcing them through
a small opening under great pressure
Eg : fat in cream.
 UNIT - 4
KITCHEN ORGANIZATION
The purpose of kitchen organization is to assign or allocate tasks so they can be done efficiently and properly and so
all workers know what their responsibilities are. The way a kitchen is organized depends on several factors.

1. The menu.

2.The type of establishment.

3. The size of the operation (the number of customers and the volume of food served).

4. The physical facilities, including the equipment in use.

 EXECUTIV
E CHEF

EXECUTIV
E SOUS
CHEF

SOUS
CHEF

CDP

GARDEM
SAUCE ROAST SOUP RELIEVE PASTRY STAFF CONFECTI HORSD'O
FISH CHEF VEG CHEF ANGER
CHEF CHEF CHEF CHEF CHEF COOK ONER EUVRIER
CHEF

ICE
BUTTER
COMMIS COMMIS COMMIS COMMIS COMMIS COMMIS BAKER BUTCHER COMMIS CREAM
CARVER
MAKER

APPRENTI APPRENTI APPRENTI APPRENTI APPRENTI APPRENTI CHOCOLA FISH APPRENTI APPRENTI APPRENTI
CE CE CE CE CE CE TIER MONGER CE CE CE
 UNIT - 5

classification of Raw Materials

Foods can be categorized into three main groups on the basis of their help
life or perishability.

1) Non-perishable or stable foods .

2) Semi- perishable foods .
3) Perishable foods .
NON – PERISHABLE FOODS : These foods do not spoil unless they are handled
carelessly . They should be dried in a cool & dry place . They can be stored for one year.
They should be cleaned before storage .If necessary grains can be washed with water to
remove any dust & dirt sticking to them .These should be dried in the sun , allow it to
cool & then store in tight fitting lids .
Non – perishable foods includes sugar , jaggery , hydrogenated fat , vegetable oil ,
ghee , meat , papads , canned foods. Preserves such as pickles , jams , murabbas.

SEMI – PERISHABLE FOODS :

These foods do not spoil for a fairly long time if they
stored properly .They are less likely to decay due to microbiological contamination than
other perishable foods . Natural chemical breakdown is also slower in such foods . Semi
– perishable foods include cereals , pulses & their products like flour , Bengal gram flour
, millet flour , semolina , popcorn etc . Their shelf life depends on the storage
temperature & moisture in the air .

PERISHABLE FOODS : This includes most of the food items we consume everyday
.Such as milk & milk products eggs , poultry , meat , fish , most of the fruits & vegetables
such as bananas , pineapple , papaya , green leafy vegetables etc . As these foods
contain high amounts of protein , moisture & other nutrients , they are an ideal medium
for bacterial growth . They also spoil easily by natural enzymatic changes . They have a
very short shelf life of a few hours to a few days , after which they spoil rapidly . It is the
group which is responsible for the outbreak of food – borne illness .
 UNIT - 6
SALADS

Definition of salad :- salad is a composition of ingredients that can be raw , cooked , or cold,
usually served with a dressing and eaten as a appetizer . The word 'salad' is originated from
the Latin word sal, meaning salt.

COMPOSITION OF A SALAD :-
 Base
 Body
 Dressing
 Garnish

BASE :- The salad is built upon the base . It also helps in collecting the excessive dressing that has
been used in the salad . common bases include iceberg , noodles, lettuce, avocado halves and
pineapple etc

BODY :- It is the most important part of the salad and is the focal point in any salad which is placed
on top of base

DRESSING :- Dressing is used to moisten and flavour of the salad . It also helps reduce the excessive
bitterness . The dressing should be added towards the end or as close to the service time

GARNISH :- Garnish is of prime importance in any salad; it is the focal point of the salad and gives the
salad its distinctive nature .

TYPES OF SALAD :-

SIMPLE SALAD : These salads comprise only one primary ingredient , which
makes up the body, with one or two other ingredients which makes up the
garnish .
eg :- Tomato salad , beetroot salad
COMPOUND SALAD :- Compound salads are very elaborate in nature
compound salads comprise of more than one ingredient . compound salads
can be classified in to several types

 FISH BASED ; eg :- Nicoise salad , Tuna salad,

 FRUIT BASED ; eg :- Waldorf , Dalila
  MEAT BASED ; eg :- Carmen hongroise
 VEGETABLE BASED ; eg :- Russian salad , coleslaw
 MISCELLANEOUS SALADS ; eg :- Fattoush

TOSSED SALAD :- This is a type of salad where varieties of cooked

vegetables, mushrooms, truffles, meats, fish, or shellfish, etc . are tossed up
together with a dressing .

CLASSIFICATION
OF SALADS

COMPOUND
SIMPLE SALAD TOSSED SALAD
SALAD

FISH - BASED VEGETABLE -

MEAT BASED FRUIT - BASED MISCELLANEOUS
BASED
 UNIT - 7

INTRODUCTION : Stocks are the flavorful liquids that form the backbone of western cookery . This
french , which translates to “FOUNDATION” OR “BASE”

STOCK
Stock can be simply defined as a liquid which has been simmered for a long time in order to
extract flavours from the ingredients used .

WHITE STOCK : Both white & brown stocks are made from bones & vegetables , however,
the process followed for each one is slightly different . Many people think that white stocks
are made from white meat & brown stocks from red ; but this is not true . In case of white
stock the bones are blanched to get rid of impurities . Vegetables such as leeks , onions , celery
& turnips are used to flavor the stock as red colored vegetables such as carrots , etc… will
change the color of the stock . No tomato product is used for white stocks
.
BROWN STOCK : In case of brown stock , the bones & vegetable are roasted or
caramelized . Tomato paste is used & it is also sautéed to get a deep brown color . The color
of the brown stock . The shin bones of beef have the best & hence , the most preferred for
brown beef stocks.
 UNIT - 8
CUTS OF VEGETABLES
Julienne Thin shapes of 1mm*1mm*25mm

Jar diniere Batons of 3mm*3mm*18mm

Macedoine Large dices 5mm*5mm*5mm

Brunoise Small dices 2mm*2mm*2mm

Chiffanade Shredded leafy vegetables

Paysanne Geometrical shapes of 1mm thickness

Wedges Round vegetables of cut equally length wise

Mirepoix Roughly cut vegetables, sometimes with skin.

 UNIT - 9
POULTRY
Preparation of poultry
Cleaning :-
1. Remove any pin feathers with a small knife
2. place it over an open flame to burn the hair
3. cut the head off and slit the neck
4. cut off the neck as close to the body
5. put the forefinger from top and loose the intenstines
6. make a slit near the vent and loose the internal organs with the
fingers
7. draw out the innards being careful not to break the gallbladder
8. clean the gizzard, keep the liver, neck and heart

CUTS OF POULTRY

Drumsticks :- These are the legs of the chicken

Thigh :- This is the part above the leg joining the hips
Winglets :- These are obtained just below to the jointing the wings
Wings :- These are obtained just joining above the breast
Breast :- These can be obtained boneless or with the rib cage
bone attached to them
Carcass :- This is the middle part of the chicken with bone
 UNIT - 10
CUTS OF FISH
Preliminary cleaning

 Clean the fish well and cut off the fins

 scrape off the scales and remove gills
 Make a slit in the belly and remove all the internal organs
 Wash them in running water to remove all the blood and any
physical impurities

CUTS OF FISH

 FILLET :- It is a boneless cut of fish of entire length from the

whole fish .
 DARNE:- This is the slice of the round fish with the bone
 SUPREME:- This cut is often referred to ad fillet also . It is the
prime cut of fish and is always boneless and without the skin
 PAUPIETTE :- The fillet of fish is laid flat on the table , stuffing
is spread on it , then it is rolled up, tied with a string , to keep the
shape .
or
This is the thin escalope of a fish that has been flattened
 PLAITED :- This cut is made by pleating three strips of fish to
give a decorative touch
 GOUJON :- These are strips of fish culled from the large fillet
and is usually of 8 cm x 1 cm size
 GOUJONETTES :- Same as goujons but half the size of them.
 UNIT - 11

Methods of Cooking

Methods of
Cooking

Moist heat
Dry heat methods
methods

Blanching ,
DRY HEAT DRY HEAT
poaching ,
METHOD USING METHOD USING
Steaming , Boiling ,
OIL DRY HEAT
Stewing

Sautéing , Baking, grilling,

deep - frying roasting

MOIST HEAT METHOD

BLANCHING :- Blanching is a cooking process wherein the food substance, usually a
vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally
plunged into iced water.
POACHING :- Cooking slowly in a minimum amount of liquid which should never be allowed to
boil but should be off boil. fruits , fish , eggs are poached.

STEAMING :- The food to be cooked is surrounded by plenty of steam from fast boiling water
directly. Steamer is used .This is slow process of cooking so easily cook food can be prepared by
this cooking methods .

BOILING :- Boiling is the rapid vaporization of a liquid, which occurs when a liquid
is heated to its boiling point

STEWING :- This is gentle simmering in a small quantity of liquid in a pan , the pan will be
covered by a lid. Both liquid and food are served together

DRY HEAT METHOD

DRY HEAT METHOD USING OIL

Sautéing :- Comes under shallow frying, little fat is used in frying pan and the food items are
tossed

DEEP-FRYING :- The food is completely immersed in hot fat. samosa,puri etc.

DRY HEAT METHOD USING DRY HEAT

BAKING :- The food to be cooked is surrounded by hot air in a closed oven. The action of dry
heat is modified by the steam which arises from the food while cooking.

GRILLING:- The source of heat may be from charcoal , gas , or electricity . In an authentic grill
the heat is located bellow the grill bars .Usually small items are grilled . The meat is trimmed ,
slightly flattened with a steak hammer seasoned with salt and pepper. Frequently basting is
required . Griddle can be greased with oil to prevent sticking

ROASTING:- The action of cooking food in an oven or on an open fire.

 UNIT - 12
SAUCES

Sauces is essentially a moist or a liquid component, which is served along with the dish to add
contrasting and complementary flavors. A part from adding moistness to the dish, it also adds
to the texture of a particular dish and enhances the taste.

CLASSIFICATION OF MOTHER SAUCES

 Béchamel (white sauce)

 Veloute
 Espagnole
 Tomato sauce
 Hollandaise sauce
 Mayonnaise sauce

BÉCHAMEL (WHITE SAUCE) :-

The sauce consists of milk and is thickened with white roux containing equal parts of flour and
butter marquis Louis de béchamel (1603-1703) a seventeenth century financier who held the
honorary post of chief steward at king Louis XlV”s (1643-1715)house hold, is also said to have
invented béchamel sauce. When trying to come up with a way of eating dried cod. There are no
historical records to verify that he was a gourmet, a cook, or the inventor of béchamel sauce.

VELOUTE` SAUCE:-

It literary means velvet. It is very light blond colored sauce made from chicken fish or veal stock
thickened with a blond roux. In the last chapter we also saw a soup by this means. The
procedure is same and that is the reason it was mentioned in the beginning of the chapter that
soups and sauces are interliked to each other in a certain way.

ESPAGNOLE (BROWN SAUCE):-

Espagnole meaning ``Spanish`` in French was original brown sauce and still is one of the glories
of the French kitchen. The name to the eighteenth century and it is belived that the finest bam
and tomato essential ingredient of Espanola, was said to said to come from stain. Thickening
rich brown stock with brown roux makes the brown sauce.

TOMATO SAUCE:-
The traditional French tomato sauce is thickened with a butter roux. However, tomato sauce is
more commonly associated with Italian cuisine, and in particular as an accompaniment for
pasta. The traditional French recipe include pork tomato concasse, tomato puree, vegetables
and seasonings that are thickened with roux.

HOLLANDISE SAUCE (DUTCH SAUCE):-

A warm emulsified sauce is based on egg yolks and clarified butter. Hollandaise is a French
word meaning ``Dutch style`` the sauce is named so as in earlier times ala hollandaise indicated
a dish served with melted butter. A reflection of the importance of butter in Dutch cookery. It is
thickened with the emulsification of a warm saybyon of egg yolk the melted clarified butter.

MAYONNAISE SAUCE:-

The invention of the sauce is named so fossibly derived from three different sources ``manon``
manier (meaning to stir) ``moyeu`` (refered to the middle of the egg mayonnaise is a cold
emulsified sauce based on egg yolks. It is not handled carefully it will separate giving a curdled
appearance. It constitutes oil, egg yolk, and vinegar or lemon juice.

SAUCE LIQUID THICKENING SEASONING AGENT FLAVOURING

AGENT AGENT

Béchamel Milk Roux Salt and pepper Onion,cloves,

bayleaf, nutmeg
Velouté Chicken stock Blond roux Salt and pepper Tarragon herb ,
mirepoix

Espagnole Brown stock Brown roux Salt and pepper Bouquetgarni,

tomatoes and red
wine
Tomato Stock Tomato puree Salt and pepper Tomato, mirepoix

Hollandaise Clarified butter Egg yolk Salt and pepper Lime juice, tarragon

MAYONAISE Oil Egg yolk Salt and pepper Lime juice or

vinegar, mustard
paste
 UNIT - 13
INDIAN CUISINE
Around 5000 years ago, Aryans first came to India .
The development of the Indian cuisine has been shared by Hindu & Jain
belief there was also Islamic influence from the years .

INDIAN CULINARY INFLUENCE :-

 THE ARYANS :- Great Hindu empires concentrated on

development of mind , body and spirit
 MONGOLIANS :- Hot pot cooking
 PERSIANS :- Mughal rules :- rich food with dryfruits and nuts ,
kababs, biryanis, tandoori .
 GREEKS :- Alexander the great
 CHINESE :- Stir fry and sweet taste to food
 ARABS :- Marinations and barbeque
 PORTUGESE :- Vindaloo , tomato , chilly and potato
 BRITISH:- Ketchup and tea

Indian cuisine has been and it is still evolving . Staple foods of Indian
cuisine include wheat, rice , jowar and a variety of lentils and pulses .
REGIONAL CUISINE OF INDIA

KASHMIRI CUISINE
Traditional Kashmiri cooking is called Wazawan and comprises mostly non-vegetarian dishes. It
is rich and aromatic with a wonderful unique flavour. Most Kashmiris including the Brahmins
(Kashmiri pandits) are meat-eaters. The Kashmiri Cuisine is mainly divided between two main
communities i.e. Kashmiri Pandit and Kashmiri Muslims. A typical day of a kashmiri begins with
lighting up of earthen pot special dishes of Kashmir cuisine are

Kashmiri pulao

mutton roganjosh

dum aloo

phirni

Apple jilebi

ANDHRA CUISINE
Andhra Pradesh is known for its spicy food all around the country. The inspiration behind such
delicious variations of food lies in the opulent culture of the state, where exotic food is being
prepared in the kitchen of the Andhra since the year of its origin. The Andhra cuisine comprises
of both mouth-watering vegetarian and non-vegetarian dishes. The famous dishes of Andhra
cuisine are delectable rice and some tangy pickles and chutneys.

Pulihora

Chepa Pulusu

Gongura Pickle

Gutti Vankaya Koora

mirchi bhaji

banana fry

palakura papu

payassam
Hyderabadi cuisine
Hyderabad cuisine is also known as Deccani cuisine . Hyderabad is also known as city of pearls
or city of Nizam's . Hyderabad is highly influenced by Turkish biryani , Arabic haleem , mughali
tandoori . spices and herbs of Telugu and marathwada cuisine . shahi dastarkhan is the dining
place to eat food . famous dishes of Hyderabadi are

lukhmi

shorba

khorma

hyderabadi dum ki biryani

haleem

mirchi ka salan

khubani ka meeta

double ka meeta

MAHARASTRIAN CUISINE
Like most of the coastal states of India, Marathi food uses lots of fish and coconut. As in all other
parts of India, there is an enormous variety of vegetables in their regular diet. Grated coconuts spice
many kinds of dishes. Peanut and cashew nut are widely used in vegetables. Peanut oil is the main
cooking medium. Maharashtrians eat both wheat and rice, but rice is given a place of prominence.
famous dishes of Maharastrian cuisine are

sabhudana wada

vada pav

pav bhaji

masala bhaat

kholapori chicken

modak

shrikhand
BENGALI CUISINE
Bengalis are one of the greatest food lovers in the Indian subcontinent. Their passion for fish is so that no meal
is considered complete without it; A variety of fish is available in the river Ganges: perch, mullet, crab, carp,
prawn, crayfish, lobster , hilsa all are loved. Bengalis the staple food is rice. Though coconut and its oil is
available, pure golden mustard oil is mostly used as a cooking medium. As in all of India, Bengalis eat
everything with their fingers. Famous dishes of Bengali cuisine are

luchi

samosa's

bhaja's

sorsheilish

rasagulla

GOAN CUISINE
Goan cuisine is a fusion of Christians, Hindus and Portugese Cuisine, Goan is mainly non-
vegetarian. Goa has an over hundred kilometers coastline along the Arabian Sea, being a
coastal region there is Goan who is not familiar with eating fish and seafoods like prawns,
lobster, crabs, pomfrets etc. Goans prefer rice instead of wheat and they also use coconut
milk in plenty, due to the abundance coconut. Coconut is an essential ingredient of Goan
Cuisine. famous dishes of goan cuisine are

vindalo

prawn curry

coconut kadai

bolos

sheryo

KARNATAKA CUISINE
The varieties of the karnataka cuisine has influenced the neighbouring states like
Tamil Nadu, Andhrapradesh , Kerala and Maharashtra. The cuisine also reflects
influences from the food habits of many regions and communities from the three
neighboring South Indian states. Famous dishes of Karnataka cuisine are

mysore bonda

bisibilabath

mysore pak

sago kheer
PUNJABI CUISINE
Punjab got its name because of five rivers wet this area. It is also known as the granary of the
subcontinent. Wheat and maize are the staple food grains that the people of Punjab depend on for
their nourishment. All lentils, especially black gram and yellow gram, are a part of Punjabi
cuisine. Food of Punjab is wholesome and very rich in taste and texture. In Punjab, the tandoor is
much more than versatile kitchen equipment. Famous dishes of punjabi are

chole bhatura

rajma

paratha's

halwa

lassi

panner butter masala

murgh butter masala

TAMILNADU CUISINE
Rice is the king of grains in this area. No meal is possible without its making an
appearance in one form or the other. Grain and split peas form the core of the diet.
The Chettiyar community, of Chettinadu, 250 miles south of Chennai, have the
most interesting chicken dishes, though fish and meat also form a part of their
eating habits. Famous dishes of Tamilnadu are

idly

sambar rice

chettinadu chicken

palada payasam

KERALA CUISINE
The four distinct groups in the state of Kerala are: the Syrian Christians, the
Muslims called Moflas, the Nairs who are the original warrior class, and finally the
Namboodri who are the Brahniins. Yellow banana chips fried in coconut oil and
lightly salted are eaten by all. The rice appam, a pancake also called vellappam, is
common to all Keralites and is eaten with a meat stew. Famous dishes of Kerala
cuisine are
appam

idi appam

vegetable stew

kuttu masala

puttu masala

cabbage thoran

malabar paratha

mein mole

pongal

TELANGANA CUISINE
Telangana food is more famous than compare to all other cuisines of India Generally
known for its tangy, hot and spicy taste, the cooking is very diverse due to the vast
spread of the people and varied topological regions. Famous dishes of Telangana
cuisine are

jowar ki roti

jonna gatka

bagara rice

natukodi pulusu

bellam annam

puran poli

COOKING TECHNIQUES OF INDIAN CUISINE

DUM :- Dum means cooking in its own steam . This is carried in enclosed container

BHUNO :- This is combination of sautéing and stewing is done with the adding of
water and yogurt

TALNA :- This term is used for frying

BAGHAR :- It is also known as tempering in English , Tadaka in north , Baghar in

west
DHUNGAR :- Imparting the smoky flavor to the food

SEKNA :- Which means baking or roasting

BHAPA :- which means steaming

COOKING UTENSILS / EQUIPMENTS :-

CHAKLA & BELAN :- Chakla means pita & Belan is roller

CHIMTA :- Sieve or jalada

KADOOKHAS:- Grater

MASALA DANI :- Spice box

KADCHI :- Stirring laddle

SIL BATTA :- Sil is flat stone , Batta is long rolling stone

HAMAM DASTA :- It is also known as Mortar & pestle

TANDOOR :- Clay oven chambered which is let with charcoal . It is used for baking
Indian breads , kababs & Tandoori

TANDOORI JODI :- This are long skewers

GADDI :- It is used for sticking bread in Tandoori

BHAGONA :- It is generally made out of brass and comes with a lid

DEGCHI :- This could of brass, copper, aluminum . Degchi is used for dum cooking

KADHAI :- Deep frying pan

LAGAN :- It is a round , shallow copper utensil

TAWA :- It is a flat based equipment which is used for preparation of bread , dosa ,
chapati

PALTA :- Flat laddle

JHARA :- It is porforated laddle

JALEBI TAWA :- Flat deep frying pan

SIGRI :- It is used for grilling kababs

 UNIT - 14

Indenting

The basic fundamental of a food operation is to turn a raw food item into an edible product by
applying or extracting heat from it. The success of any food service operation is dependent on
how the raw ingredients are procured, processed, cooked, and then served to the customer to
generate profit. If there is a flaw in any one of the steps, it will affect the profit margin of any
organization. Also, for volume catering establishments the principles of indenting would be
based on the number of people an establishment is catering to. In volume cooking, one has to
look at the menu in totality and only then can he/she write a detailed product list that needs to
be prepared.

Indent is a document stating the requirements of goods with the quantity required along with
its specification. It is sent to the store department, which in turn procures the items, and
dispatches the same to the department on the day specified

TYPE OF FUNCTION DINNER

PAX 200

ITEMS ROGANJOSH CHICKEN JEERA DAL PANNER TOTAL

CURRY PULAO TADKA TIKKA IN KGS

LAMB 30 0 0 0 0 30
CHICKEN 0 20 0 0 0 20
PANNER 0 0 0 0 8 8
TOOR DAL 0 0 0 3 0 3
RICE 0 0 20 0 0 20
SALT 0.3 0.1 0.2 0.1 0.1 1
TURMERIC 0 0.1 0 0.1 0.1 1/2

TEMPERATURE :-
Frozen food to be stored :- -18° C
Freezer temperature : - 0 to 4°c

Danger zone :- 5°c to 60°c

serving temperature : - 68°c

simmering temperature :- 92°c

poaching temperature :- 93°c to 95°c

Boiling temperature :- 100°c

Baking temperature :- 160°c to 200°c

REHEATING OR RECHAUFFE

Rechauffe is one of the important parts of Catering Industry,

which helps minimize the loss and increase the profit.

Rechauffe is nothing but reheating of left-over food to be served as it is or as

usually done by converting it into a new dish . Even though it does not require the long process
of cooking , it is an art by itself .It is also an area where we make more profit with less expense
. For example ,if lot of chicken curry is left over from previous day party, the same can be
converted into chicken masala . As we are doing this with already sold items , we get more
profit . But when you do rechauffe you make sure that you do not overcook as it makes the
meat toughen up .

 Never re-cook. But only reheat and serve hot.

 Make use of all left-overs only if they are fresh.
 Remove bones keeping the fat in order to keep the meat moist and soft.
 Cut into small pieces to let the seasoning and flavor to penetrate
 Certain dishes like fish may require to be given a coating to protect food from getting
overheated
 Rechauffed food should be attractively garnished
 Always serve with good gravy
 Any additional things like vegetables should be pre-cooked and mixed with the left-
over.

Rechauffe can be done in an oven, double boiler or by shallow frying .You can also reheat
by steaming. While steaming it is necessary to cover to prevent the condensed moisture
falling on the food .
 UNIT - 15
SOUP

A soup is a flavourful and nutritious liquid food served at the beginning of a meal . It is
the second course in French classical menu and referred as 'POTAGE'

CLASSIFICATION OF SOUPS

SOUPS

INTERNATIONAL
CLEAR SOUP THICK SOUP COLD SOUP
SOUP

CLEAR SOUP :- EX ; minestrone , scotch broth

THICK SOUP :- EX; LENTIL SOUP, Veloute , lobster bisque

COLD SOUP :- EX; gazapacho , jellied consomme

INTERNATIONAL SOUP :- EX ; French onion soup , green turtle soup, mulligatawny soup