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Thai green curry

Thai Green Curry - Thai green curry features chunky veggies in a lip smacking green curry constituted of aromatic herbs and spice powders, tangy lemon juice and rinds and of course onion, ginger, garlic and the usual repertoire of flavor enhancers. Like in most Thai preparations coconut milk does the balancing act and make the curry perky yet pleasant to the taste buds.

S. No. Ingredients Quantity

1 Tofu/ paneer cut into 1 fingers 100 gm

2 Zucchini sliced diagonally no

3 Cauliflower cut into small florets no

4 Baby corn halved lengthwise 6 no

5 French beans very diagonally cut into 1? pieces 8-10 no

6 Readymade coconut milk 2 cups

7 Finely chopped lemon grass 1 tbsp

8 Salt 1 tsp

9 Sugar 1 tsp

10 Soya sauce 1 tsp

11 Chopped fresh basil 3 tbsp

12 Fresh red Chillies (deseeded & chopped) 2 no

13 Red or green chilli 2-3 no

GREEN CURRY PASTE

14 Green chillies chopped 5-6 no

15 Onion chopped --

16 Chopped garlic 1 tbsp

17 Ginger chopped 4-5 piece

18 Lemon grass stack 1 no

19 Salt tsp

20 turmeric tsp

21 Peppercorn 15

22 Coriander seeds 1 tbsp

23 Cumin seeds 1 tsp

24 Lemon leaves 2-3 no

25 Fresh basil leaves 1 cup

Method:-

1. For the green curry paste, dry roasted coriander and cumin seeds for 2 minutes on a tawa till fragrant but not brown. Put all other ingredients of the curry paste and the roasted seeds in a grinder and grind to a fine paste, using a little water.

2. Heat 3 tablespoon oil in a kadhai. Add green curry paste. Fry for 2-3 minutes.

3. Add cauliflower. Fry for 3-4 minutes. Add other vegetables and stir for 1 minute. Add 1 cup coconut milk. Stir on low heat for 2-3 minutes.

4. Add chopped lemon grass, salt, sugar and rest of coconut milk. Boil. Add soya sauce. Cook on low heat for a few minutes or till vegetables are crisp tender.

5. Add basil, tofu or paneer. Give 2-3 boils.

6. Garnish with sliced red or green chillies, basil leaves.

7. Serve hot with boiled rice.

Nirupama posted in Cooking

Post updated on: Sep 24, 2021 1:22:55 AM

Spices

SPICES
We Indian love to cook with spices.
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Many spices have antimicrobial properties, which may explain why spices are more prominent in cuisines originating in warmer climates, where food spoilage is more likely, and why the use of spices is more common with meat, which is particularly susceptible to spoiling. Spices are sometimes us Spices are the foundation for Indian cooking. They can transform any dish into a tasty meal and give life to even the simplest ingredients. Used in medicine, religious rituals, cosmetics or perfume production .Indian cuisine uses many different spices (masala), not just for a layering effect of flavors, but also for their nutritional/medicinal values which are rooted in Ayurveda.
Some common spices-
Cardamom
There are two kinds of cardamom used in Indian cooking: green and black. Green is the more common variety, used for everything from spice mixes to lassis to Indian desserts. The flavor is light and sweet, with a mild eucalyptus note. Green cardamom can be blended whole when making spice mixes, like garam masala, however when using them in sweets or desserts, you would pop the pod open and lightly crush the fragrant black seeds before using.
Black cardamom, on the other hand, is very powerful and smoky, and needs to be used with a lot of caution. Normally only the seeds would be used, and if using the whole pod, it?s best to pull it out before serving the dish, as it can be very spicy to bite into.
Clove
Clove is a common spice in Indian cooking and its anise notes are easily recognizable in many Indian preparations. The strong, almost medicinal flavor of clove comes from the concentration of essential oils. Cloves are technically flowers, and a lot of their oils are pressed out before they are dried and used in cooking. Cloves can be used whole or blended into spice mixes. They do need to be used with caution, however, as they can tend to overpower more delicate spices.
Cumin-Cumin derives from the parsley family and is used to add a smoky note and a robust aroma to most Indian curries and vegetables. Fried in its dry form and roasted before use, cumin seed is usually the first spice added while cooking Indian dishes. It is also dry roasted and converted to powder before being added to dishes like pudding and buttermilk. It is used to flavor rice, stuffed vegetables, many savory dishes and curries
Turmeric
Another spice belonging to the ginger family, turmeric is probably the most commonly used spice in India. Turmeric was predominantly used as a dye and in Siddha medicine for thousands of years. Derived from the roots of Curcuma Longa, a leafy plant native to India, turmeric has an earthy consistency, and a warm aroma and taste. Mainly used for its flavor and color, turmeric also has antiseptic qualities and is therefore used for its health benefits as we.
Saffron
Saffron is the most expensive spice in the world. Originating in Kashmir and derived from the stigma of crocus flowers, saffron is believed to be more valuable than gold. The most striking feature of this spice is its pungent, honey-like aroma. The deeper the color of saffron, the purer it is. It is often used after being soaked in water or milk, which softens its strong aroma and taste.

Black pepper
Black pepper is actually native to India, primarily from the Western Ghats and Malabar region. It is a surprisingly hard spice to grow, as it depends on many natural cycles, like a set amount of rainfall, which is why prices for fresh pepper vary a lot.
Like most spices, black pepper needs to be toasted before blending. For the best flavor, however, fresh black pepper can also be ground directly into dishes.
Mustard seeds
Mustard seeds can be yellow, black, or brown and are used interchangeably in Indian cooking. The flavor of mustard seeds is released when they are crushed or cooked in oil. Their smoky, nutty flavor is a staple in curries and curry powders, and mustard oil is commonly used in the North of India
.Fenugreek

Fenugreek is an herb similar to clover that is native to the Mediterranean region, southern Europe, and western Asia. The seeds are used in cooking, to make medicine, or to hide the taste of other medicine. Fenugreek seeds smell and taste somewhat like maple syrup. Fenugreek leaves are eaten in India as a vegetable.
Curry leaves
Base ingredient for different type of tadkas (tempering).An aromatic herb used to enhance flavor for mostly vegetarian dishes. Highly used in Western and South Indian cuisine.
Nutmeg
Nutmeg is the spice made by grinding the seed of the fragrant nutmeg (Myristica fragrans) tree into powder. The spice has a distinctive pungent fragrance and a warm slightly sweet taste; it is used to flavor many kinds of baked goods, confections, puddings, potatoes, meats, sausages, sauces, vegetables, and such beverages as eggnog. The seeds are dried gradually in the sun over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden club and the nutmegs are picked out.
Indian Bay Leaves {Tej Patta} ? Tej patta, which translates to ?pungent leaves,? are Indian bay leaves that originate on the southern slopes of the Himalayas. They are an integral ingredient in many North Indian dishes and are very different from European laurel bay leaves. These olive-green leaves are larger with three veins running through them, and have a milder aroma, similar to that of cinnamon bark.
Coriander
Coriander is commonly found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma, and pungency. Ground coriander seed loses flavour quickly in storage and is best ground fresh.. They are the main ingredient of the two south Indian dishes sambhar and rasam.
Red Chili Powder
Red chili powder is made from the seeds of red chilies. Being the hottest part of the chili, the powder is exceptionally strong and used in small quantities. Originating in the Americas, the powder was introduced to India by the Portuguese and has since become an integral part of Indian cooking. The chili is also used in its whole form in various South Indian curries
Mace
. The nutmeg tree (myristica fragrans) is the only tree that produces two separate spices. The fruit contains a hard pit known as nutmeg, while the lacy red membrane surrounding it is mace. Mace spice is a common ingredient in Northern European cooking, appearing in hearty vegetable dishes, cream sauces, and sausages. In baking, ground mace spice can be used as a substitute for nutmeg; its mellower flavor is especially nice with fruits or delicate pastries. It?s also delicious in pumpkin pie or baked winter squash dishes
Kokum-
Similar to tamarind, kokum skins are usually available as dried rind or fruit, and infused in hot water. The deeper the colour the better the kokum. It will keep in an airtight jar for about a year.Kokum has the same souring qualities as tamarind, especially enhancing coconut-based curries or vegetable dishes like potatoes, okra or lentils. Kokum is especially used with fish curries, three or four skins being enough to season an average dish. It is also included in chutneys and pickles.

Nirupama posted in hotel management

Post updated on: Sep 18, 2021 1:15:45 AM

Role of Yeast in baking

Role of Yeast in baking

Yeasts are eukaryotic ,single celled microorganisms classified as members of the fungus kingdom. Yeasts are unicellular organisms that evolved from multicellular ancestors with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudo hyphae or false hyphae. The scientific name of yeast is Saccharomyces cerevisiae. Yeast, as other living organism ,requires supportive environment.

Adequate moisture
Moderate temperature
Mildly acidic conditions
Fermentable carbohydrates
Essential minerals

Yeast brings about changes in the dough during fermentation:

Fermentable matter gets used up
Waste products get accumulated around the cells, carbon di oxide, alcohol, acids and esters .
Rise in temperature
Modification of Ph conditions
Mellowing of gluten.

Yeast grows in dough fermentation. The longer the fermentation time, the more is the growth. Thus, for long fermentation processes, a lesser quantity of yeast is needed for same effect on bulk dough. When yeast is first added to dough,it is in a somewhat dormant state, due to storage in refrigerated condition. Although gas may start to evolve, yeast may take up to 45 minutes of ideal conditions to get fully active to fermentation .

Sometimes it is useful to separately make a slurry of yeast in warm water, with sufficient carbohydrates and mineral food before mixing with flour. It is essential to control factors which are known to inhibit yeast activity at initial stages. Thus salt ,mold inhibitors ,shortening and high level of sugar are held back in early stages of fermentation ,and added at second stage.

This is called knock back .During second mixing ,the waste material is disturbed from around yeast cells, fresh air and foods are brought closer, and temperature is equalised.

Other things being equal ,yeast activity is substantially improved with availability of water. Soft sponges, and slurries show better yeast activity compared to stiffed doughs.

Nirupama posted in hotel management

Post updated on: Aug 31, 2021 5:21:16 PM

Penne with Arrabiata sauce

Penne with Arrabiata sauce

Penne is a type of pasta with cylinder shaped pieces, their ends cut at an angle. Penne is loved across Italy and the world. Arrabiata pasta is a popular Italian recipe that features a sauce made with chili flakes and tomato. The word Arrabiata means angry in Italian which refers to the bold spiceness of the dish.

Recipe for 4-6 portions

S.No	Ingredients	Quantity

1.	Penne	500 gm
2.	Oil	2 tablespoon
3.	Onion fine chopped	100 gm
4.	Garlic fine chopped	20 gm
5.	Tomatoes (blanched, seeded and chopped)	600 gm
6.	Basil leaves	As required
7.	Tomato puree	200 gm
8.	Seasoning (salt, pepper)	To taste
9.	Parmesan cheese	For garnish
10.	Red chili flakes	To taste
11.	Oregano	To taste

Method:

1. Cook the penne in a large pan of boiling salted water with oil until aldente. Drain, keep aside.

2. To make sauce heat oil in pan and saut? garlic then stir onion for few minutes, also add chilli flakes in it then put tomatoes in it. Stirring constantly, over a medium heat for at least 5 minutes then add tomato puree in it. Bring to the boil, then reduce heat and simmer, uncovered, for 10-15 minutes or until sauce reduces and thickens.

3. Season it to taste, stir the basil into sauce. Add penne to the hot sauce toss well to combine. Serve grated parmesan cheese over the penne. Garnish with a sprig of basil leaves.

Nirupama posted in hotel management

Post updated on: Aug 1, 2021 9:13:22 AM

Hazard analysis and critical control point (HACCP)

Hazard Analysis and critical control point (HACCP)

HACCP originated in the 1960?s when the National Aeronautics and Space administration (NASA), the Pillsbury company and the U.S Army laboratories collaborated together to provide safe food for upcoming space expeditions. Hazard analysis and critical control point (HACCP) is an international food safety regulation that is followed to reduce the risk of hazards in a baking unit. It is a system that identifies possible hazards and controls them at various points of the production process.

HACCP is based on seven principles. They are

1. Conduct a hazard analysis

Hazard are of 3 types.

Physical - Dirt, stone

Chemical- Pesticides from vegetables, toxins

Microbiological - Presence of pathogenic bacteria

Evaluate the production process and identify the points where hazards (physical, chemical, biological) may be introduced.

2. Identify critical control points(CCP?s)

CCP?s are usually practices/procedures which, when not done correctly, are the leading causes of foodborne illness outbreaks. Examples of critical control points include cooking, cooling, reheating, holding etc.

Plan preventive measures at critical point to control the risk.

3. Establish critical limits- State the boundary between safe and unsafe process. State the limit until which a critical point may be controlled.

4. Establish a monitoring system- State the process of monitoring critical points and critical limits.

5. Establish corrective measures- Specify the corrective actions that should be followed when critical limits are crossed.

6. State verification procedures- State the verification process to check whether HACCP principles are applied and followed. Test the HACCP plan and ensure compliance on a regular basis.

7. Follow record keeping procedures- Maintain a log of situations when critical limits were exceeded. State the corrective measures that were applied. Include records of development and maintenance of the system.

Nirupama posted in hotel management

Post updated on: Jul 31, 2021 2:01:30 AM

Walnut brownie

Walnut Brownie

A brownie is a square or rectangle chocolate baked confection. Brownies come in variety of forms and may be either fudgy or cakey, depending on their density. It has anti-inflammatory qualities, good for health.

Recipe for 4 portions

S.no	Ingredients	Quantity
1	Castor sugar	230 gm
2	Cocoa powder	60 gm
3	egg	2
4	Refined flour	85 gm
5	salt	? teaspoon
6	Baking powder	? teaspoon
7	Chopped walnuts	100gm
8	Yellow butter	115 gm
9	Vanilla essence	? teaspoon

METHOD:

1. Sieve flour with baking powder in a bowl.

2. Beat eggs along with sugar till it gets light & fluffy.

3. Melt cocoa powder and butter preferably on a double boiler till it becomes like the thin paste and keep it aside for cooling.

4. Add the cocoa mixture in the egg & sugar mixture.

5. Gradually mix the flour, vanilla essence and chopped walnuts.

6. Pour the mixture in a greased tray and bake at 160-degree C for about 25 minutes

Note-For eggless brownie, you can use curd also in place of eggs.

Nirupama posted in hotel management

Post updated on: Jul 30, 2021 1:34:47 AM

Room Status

Room Status Definition

The various terms defined are typical of the room status terminology of the lodging industry.

1 . Occupied ? A guest is currently registered to the room

2. Complimentary- The room is occupied but the guest is assessed no charge for its use.

3. Stay over- The guest is not expected to check out today and will remain at least one more night.

4 .On change- The guest has departed, but the room has not yet been cleaned and readied for resale.

5. Do not disturb(DND)- The guest has requested not to be disturbed.

6. Sleep Out- A guest is registered to the room but bed has not been used.

7. Skipper ? The guest has left the hotel without making arrangement to settle his or her account. Guests come with scanty baggage (light luggage).

8. Vacant and Ready- The room has been cleaned and inspected and is ready for an arriving guest.

9. Out of order (O.O.O)- The room cannot be assigned to a guest. A room may be out of order for a variety of reasons including need for maintenance, refurbishing and extensive cleaning.

10. Double lock- The guest room door is locked from inside and outside two times so that no one can enter.

11. Due out- The room is expected to become vacant after following day?s check out time.

12. Check out- The guest has settled his or her account, returned to the room keys and left the hotel.

13. Late check out- The guest has requested and is being allowed to check out later than the hotel?s standard check out time.

Nirupama posted in hotel management

Post updated on: Jul 28, 2021 9:26:25 AM

Bakery Science

Leavening Agents - Leavening agents also known as Raising agents, are the agents that increase the surface area of the dough or batter by creating gas bubbles in the dough or batter. They helps in rising of bakery products and gives them a porous texture.

Types of Leavening agents-
1. Chemical - Baking soda and baking powder are common chemical leavening agents. Baking soda is basically sodium bi carbonate. Baking powder is baking soda and some acids. We use them in Cookies, Cakes and brownies etc.
2. Biological - Yeast is a biological leavening agent. It is a living microorganism. The scientific name of yeast is Saccharomyces cerevisiae . Yeast acts on sugar in dough and converts it into alcohol and carbon dioxide. It helps in fermentation process in bread making.
3. Mechanical- Creaming and whisking are examples . In creaming we mix fat and sugar and make bakery products. In cookies also we use this method. We prepare meringue ( mixture of egg white and sugar) by whisking.
4 . Natural- In Dhokla ,product rises due to steam . We use fruit salt , gram flour, oil, sugar, salt and lemon juice and water in preparation of dhokla. Dhokla is very famous dish in Gujarat. In Choux pastry also steam acts as a leavening agent.
5. Combination- Vanilla buns, Fruit cakes are some examples of combination process where whisking, creaming and chemical raising agents are used to finish the product.

Nirupama posted in hotel management

Post updated on: Jul 20, 2021 6:58:48 AM

Bengali cuisine

Bengali Cuisine

A common saying is Fish and rice make a Bengali.India is a land of diversity. Bengali food that originated in the region of Bengal is rich and varied in its platter starting from snacks to main courses to sweets. Bengali food is incomplete without fish. Panch phoron (blend of spices) is used in Bengali dishes. Typically, panch phoron consists of fenugreek seed, nigella seed, cumin seed, black mustard sweet and fennel seed in equal parts. The principal medium of cooking is mustard oil. The main food of Bengal is rice and fish. Vegetables like plantains, potatoes, brinjal and beans dominate the menu.

Some Famous Bengali dishes-

1. Macher jhol- It is a traditional spicy fish curry that is served with rice.

2. Luchi- It is similar to poories. It is deep fried bread prepared using both refined and whole wheat flour.

3. Bhappa aloo- The potato is tossed in local flavours of panch phoron, coconut paste and mustard oil.

4. Shukto- This bitter sweet combination of vegetables makes an appearance at every Bengali festivity.

5. Moori (Puffed rice)- It is made by heating sand in a pot and then throwing in grains of rice.

6. Baingan bhajja- Pan fried egg plants(brinjal) with aromatic spices.

7. Doi maach- Tender chunks of fish are cooked in flavour of yoghurt along with mild spices.

8. Sandesh- Bengali desserts are great charmers with chena or fresh cottage cheese as one of the primary ingredients in most of them.

9. Mishti Doi- It is a sweetened yoghurt dish that is served at the end of supper.

10.Bengali rasgulla- It is made from chena which is obtained by curdling the milk.

11.Bengali style chana Dal- It is flavoured with coconut, ghee and an assortment of whole spices.

Nirupama posted in hotel management

Post updated on: Jul 17, 2021 11:36:21 AM

Italian cuisine

Italian cuisine
Italy is a country with hundreds of cities, thousands of bell towers and hundreds of recipes. One of the things that draws most attention to Italian food is that each dish maintains a strong historical character. A single bite can revive the most representative periods of the country and helps you understand its culture better. Italians brought with them Italian street food such as pizza and pasta which became very popular on the streets of the United States as well. Italy produces the largest amount of wine in the world and is both the largest exporter and consumer of wine. Olive oil is used mostly in Italian food. Basil has been called the queen of Italian herbs. It is the heart of pesto, pasta ,tomato salads and most other recipes in Italian cuisine. Herbs used are parsley, sage, oregano, rosemary etc. From Gorgonzola to Asiago, mozzarella to fontina, Parmesan to provolone, Italy?s cheeses are world renowned !
Some famous Italian dishes-
1.       Pizza-   It is a savoury dish ,usually round base of leavened wheat based dough,topped with tomatoes,cheese and various ingredients,which is then baked at high temperature.
2.       Penne with Arrabiata sauce-Pasta with spicy sauce made from garlic,tomatoes and red chilli peppers cooked in olive oil.
3.       Fussily pesto-   Pasta with basil based green pesto sauce.
4.       Polenta-   It is basically cornmeal porridge.
5.       Mushroom Risotto- Italian rice dish cooked with broth(soup)
6.       Lasagne- It is pasta preparation filled with cheese and herbs.
7.       Potato Gnocchi-    These are prepared with potatoes, eggs, flour and herbs; served with pesto sauce.
8.       Tagliatelle with ragu-It is a pasta preparation with meat based sauce.
9.       Cannelloni with tomato sauce- Cylindrical pasta with tomato sauce and cheese.
10.   Spaghetti with formaggio-   Spaghetti with bechamel and cheese.

Nirupama posted in hotel management

Post updated on: Jul 14, 2021 9:18:01 PM

Rasam recipe

Rasam Recipe (Chaaru)

The South Indian cuisine is famous for the use of lentils and spices, green chillies ,fresh coconut and dominated by native vegetables and fruits . Rice is the staple food in South India.

Rasam is a sweet-spicy-sour stock traditionally prepared using Kokum, tamarind or dried green mango juice as a base along with jaggery,garlic, black pepper , cumin, tomato and other spices as seasonings.

Rasam

Recipes for 4 Portions

S. No.	Ingredients	Quantity
1	Split Red Gram	30 gm
2	Tomatoes	115 gm
3	Coriander leaves	? bunch
4	Lemon		1
5	Curry leaves	a few
	For tempering
6	Oil		10 ml
7	Red chillies	2
8	Mustard seeds	1 tsp
9	Curry leaves	1 sprig
10	Black gram	2 gm
11	Cumin		a pinch
12	Asafoetida	a pinch
13	Salt		to taste
14	Green chillies	5 gm

Method:

1. Boil the gram till tender, remove the water.

2. Cut tomatoes, slit green chillies and chop coriander leaves. Add tomatoes, green chillies, coriander leaves and curry leaves into gram water. Again boil it.

3. Heat oil; add all the ingredients for tempering. When spices crackle add to boiling rasam. Add salt and boil for 5-10 minutes. Remove from heat and add lime juice.

Nirupama posted in hotel management

Post updated on: Jul 5, 2021 8:36:57 AM

Medicinal Spices

Medicinal Spices

A spice is a dried seed, fruit, root, bark or flower of a plant or a herb used in small quantities for flavor, color or as a preservative. Many of these spices are also used in traditional medicines with different climates in different parts of the country. India produces a variety of spices, many of which are native to the subcontinent. Pepper, turmeric, cardamom and cumin are some examples of Indian spices. Spices are used in different forms whole, chopped, ground, roasted, sauteed, fried and as a topping. Spices are the foundation for Indian cooking. They can transform any dish into a tasty meal and give life to even the simplest ingredients.

1. Turmeric (Haldi)- Turmeric is the spice that gives curry its yellow color. It contains several compounds with medicinal properties the most important of which is curcumin. Studies suggest that it can improve brain function, fight Alzheimers disease, reduce the risk of heart disease and cancer and relieve arthritis.

2.Basil(tulsi)-Basil is used in tea ,pastas and curries.There are many varieties of basil.It is most commonly used fresh in vegetables. It is one of the main ingredients in pesto-a green Italian oil and herb sauce.Chinese also use fresh or dried basil in soups and other foods.

In folk medicine practices ,basil is thought to have therapeutic properties.

Basil is considered a sacred herb in India. Basil is also linked to reduce blood sugar levels before and after meals, as well as treating anxiety and anxiety-related depression.

3. Fenugreek (Methi)- This fragrant dried herb has a slightly bitter taste. Many human studies have shown that at least one gram of fenugreek extract per day can lower blood sugar levels, particularly in diabetes.

4. Carom seeds (Ajwain)- Ajwain promotes digestion, cures stomach ache and helps relieve tooth pain.

5. Black pepper (Kaali Mirch)- Black pepper, also known as the king of spices, promotes weight loss, helps relieve cold and cough, boosts metabolism. A glass of Haldi milk becomes more therapeutic with a pinch of black pepper.

6. Clove (Laung)- Cloves are antibacterial, anti-fungal and antiseptic. It is used as an antiseptic and pain reliever especially for toothaches and stomach pain.

7. Cardamom Elaichi)- A rich source of vitamin A(retinol) and vitamin C (Ascorbic acid), calcium, zinc and iron. This spice promotes heart health, helps in digestion, helps fight depression.

8. Fennel (Saunf)- Its powerful antioxidants help in removing harmful free radicals from the body and promotes a healthy being , it helps fight aging and other neurological diseases.

9. Asafoetida(heeng)- Asafoetida is one of the chief ingredients used in tadka or tempering to flavor the Indian dishes.Asafoetida has proven to restrict the growth of harmful viruses in the body.

Nirupama posted in hotel management

Post updated on: Jun 1, 2021 8:39:26 AM

Cooking

AIMS AND OBJECTIVES OF COOKING FOOD

Cooking -Cooking is the art, science, and craft of using heat to prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. The expansion of agriculture commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served.

EFFECT OF HEAT ON FOOD:

The aim or the intention of coking is to see that the food cooked undergoes a physical and at times a chemical change and that ate end result is edible and acceptable.

The object of cooking is to achieve certain results such as:

To facilitate and hasten digestion, so that the cooked food is absorbed by the digestive system and subsequently assimilated by the body. This is largely determined in the manner the food is cooked. During the cooking process, it breaks down the cellulose in plant food, softens some of the connective tissues of meat, breaks down and gets starches present. The alternation is brought about in texture, by physical and chemical changes thus assisting mastication.

CHARACTERISTICS OF RAW MATERIALS:

To prepare a complete dish a basic knowledge of the different raw material used and their characteristics are essential. The materials are classified according to the role they play in the preparation of a dish. Raw materials can be classified as the following:

Foundation ingredients
Fats and oil
Raising agent
Eggs
Salt
Liquid
Flavoring and Seasoning
Sweetening agent
Thickening agents

It is to be remembered that the presence of the above mentioned raw materials is not essential for one particular dish

Foundation ingredients: these are the main ingredients of a dish on which the other ingredients are based. It may be a liquid or solid. For example flour in bread, stock in soup, beef in any beef steak, fruit in fruit salad etc. but whatever the main ingredient is it should always consist of the following six constituents ? carbohydrate, fat, proteins, vitamins, minerals, and water. It is not only essential to know the proportion of various ingrains but also their composition and action of heat on these.

Fats and oils: fats are solid at room temperature and melt when heated. Fats used in cookery are usually in the form of butter, margarine, lard, etc. while oils are liquid at normal temperature. Examples of common cooking oils are coconut oil, mustard oil, sunflower oil, groundnut oil, sesame seed oil, olive oil, etc.

Raising agents: Leavener produces a desirable texture by introducing carbon dioxide into batter and dough. The gas stretches the dough and creates a small bubble. There are 3 types of leavening agents

Chemical leavener: baking soda and baking powder is the primary chemical leavener.

Organic leavener: yeast is a living organism that feeds on sugar, providing alcohol and carbon dioxide. The yeast has to grow and reproduce sufficiently to fill the dough with air pockets. Yeast will not function well below 18-21 degree centigrade and above 43 degrees centigrade, yeast is destroyed.

Physical leavener: the basic physical leavener is steam, which is produced when the liquid in batter or dough is heated, this causes the air pocket to expand. Steam act as leavener in puff pastry, croissant souffl?, etc.

Eggs: Eggs, one of the most versatile and nourishing foods used in cooking are eaten and enjoyed by people since the beginning of civilization. Egg laying is mainly associated with birds. Some bird eggs are valued on the gourmet table as much for their appearance as for their taste, such as Quail and Gull eggs. Duck, Goose and

Turkey

eggs hardly seem exotic, though they are rarely seen away from the farmyard. Here we confine ourselves to eggs of the hen.

Eggs perform a dozen other subsidiary roles as well as playing the role of an ingredient in dishes.

When heated, egg whites stiffen a mixture, while egg yolks make it smooth, rich and slightly thick.
Eggs are important in enhancing soup and sauces and in binding, stuffing and purees
In baked custards, the egg white sets the milk or cream until firm, while the egg yolk enriches it.
Egg whites are also used to clarify stock for consomm? and aspic.
Whole eggs or even just the egg yolks mixed with little water, form an excellent golden glaze for bread and pastries.
Eggs are baked in the oven at 163? C in their shells so that they are tender, with coagulated white and slightly thickened egg yolk.
Yolks of eggs are used for emulsification, as in mayonnaise sauce.
Similarly, whole eggs alone or mixed with a a tablespoon or two of water or oil, act as a binder for coatings for foods to be deep-fried.

Salt: A white crystalline odor less sharp tasting substance which is used as a condiment and preserving agent. In the pure state, salt consists of sodium chloride and is very abundant in nature. It is composed of 2 elements sodium and chlorine at the ratio of four parts sodium to six-part chlorine. As separate they are deadly but when combined in this proportion as common salt they are indispensable to the human body.

Although salt contains no calories, proteins or carbohydrates, traces of other minerals are present in unrefined salt, including calcium, magnesium, sulfur, and phosphorus; magnesium in salt gives it a bitter aftertaste

The mineral element in the unrefined sodium chloride can affect foods cooked with salt. For example, rock salt contains calcium, which will toughen the skin of beans and pulses. Calcium also increases the moisture retention of salt, so that anti?caking agents are needed.

Rock salt: this is a large coarse crystal sized salt obtained from crushed minced salt in some case or from salt brine that has been evaporated very slowly. It is ideal for most culinary purpose. In

America

?rock salt? refers to freezing salt for an ice cream machine and is inedible

Vacuum salt: this is prepared by evaporating a purified the salt solution in vacuum pans to produce a salt that is 99.9 % pure.

Table salt: rock salt obtained from underground deposits, it is usually refined and specially treated to prevent caking ? magnesium carbonated is added to help make it run more easily.

Sea salt: the crystals are obtained by the evaporation of seawater. Sea salt is said by many to be the best salt.

Dairy salt: this is a 99.9% pure salt of a fine crystals size, which is used in the manufacture of butter, cheese and margarine.

Dendritic salt: this is a new grade of salt, it is very fine and has star like crystals, and is used in the seasoning mixture for sausages type goods where its particular shape assist in retaining an even mixture of all the spices and seasoning

Celery salt: this is a blend of crushed celery seed and vacuum salt that is purchased already prepared. It is frequently used when fresh celery is unavailable or just a small quantity is required.

Garlic salt: this is a blend of crushed dried garlic and table salt that is purchased already prepared. It is used for any dish where fresh garlic is used.

Iodized salt: this salt contains 15 ? 30 per million of sodium iodide (or potassium iodine)

Seasoned salt: this refined salt contains several spices including oregano and black pepper. It can be used in all savory and meat dishes.

Gomashio: a Japanese mixture of salt and sesame seeds .sprinkled on raw vegetables

Liquid: liquid is necessary to bind dry ingredients together, to dilute food, to act as a cooking medium and to thin down a gravy or sauce. Milk, water, stock and fruit juices are the most commonly used liquid. Eggs may be used for binding when too little ids added, the food doesn?t get cooked, or as in the case of cake, it retards the action of raising agent, resulting in a hard heavy cake. Gravies or soups containing sufficient liquid are perfect. Too much liquid results in a watery product or as in the case of cakes and pudding make them soggy.

Flavoring and seasoning:

Flavoring: a substance added to a preparation to improve its flavor. They combine both taste and smell. Today the herbs and spices commonly used for flavoring includes thyme, bay leaves, cardamom, nutmegs, basils etc. orange flower water, almond essence, vanilla and zest of citrus fruits are used for flavoring cakes, pastries and confectionery.

Wines, fortified wines ( Madeira , port ), spirits and brandies are extensively used in continental cookery for flavoring sauce, stews, flamb?ed meat and poultry dishes.

A variety of extract and essences and fumes are also used. Other methods of flavoring include steam cooking, with aromatic plants, smoking with specially scented woods.

Seasoning: the addition of various ingredients (salt, pepper, spices, condiments, aromatics, vinegar etc) in variable quantities to culinary preparations, either to give it particular taste or to increase its palatability without changing the nature of the food it contains

The taste and acceptability of food depend to a very great extends all correct amount of flavoring and seasoning. These are variable ingredients and types and amounts necessary for different dishes must be carefully studied. To add just enough and no more should be the aim of every professional chef.

Sweetening agent: When sweetening is used with other food it enhances the combined sensation of color and flavor of the dish produces it also add its own sweetness and is a versatile food product its uses in the kitchen it is varied. The types of sweetening used are sugar, treacle ( syrup obtain in refining sugar), jaggery or molasses, syrups such as golden syrup, corn syrup, maple syrups, jam , honey and fruit juices

Thickening agents and binding agents:

Thickening agents give body, consistency and palatability when used and also increases the nutritive value. Various starches are used as thickening agents in many culinary instances. Starches like corn flour, arrowroot; rice flour is affected by making a stable paste through the action of heat.

Thickening with egg, blood, cream
Thickening with starchy vegetables like potato, tapioca etc.

Culinary binding agents must however be cohesive (shape retaining) and in some cases adhesive materials. Those in common use are based upon cooked (gelatinizes) starches or protein or mixtures of both. The starch based binders often takes the form of thick binding sauces, bread crumbs, cooked potatoes etc. The commonest protein based binder is eggs. Unflavored gelatin is used in salad, cold sweets, and cold soups. An extensively used starch based binder is panada.

In Indian cookery, gram flour, onion paste, coconut and poppy seeds are also used as thickening and binding agent.

VARIOUS TEXTURES

Texture is a term used to describe the characteristics of a finished product. Variety includes some hard and soft food in a meal, so that the amount of chewing required is varied.

Coarse: Consisting of large particles; not fine in texture.

Rough: Having a surface marked by irregularities, protuberances, or ridges; not smooth

Smooth: Having a surface free from irregularities, roughness, or projections; even.

Fine: Of superior quality

VARIOUS CONSISTENCIES

Density: The quality or condition of being dense

? Specific gravity: A number indicating the ratio of the weight of a substance to that of an equal volume of water.

Thick : Heavy in form, build, or stature
Thin: Not dense or concentrated
Gel: A colloid in which the disperse phase has combined with the dispersion medium to produce a semisolid material, such as a jelly.
Emulsion : A suspension of small globules of one liquid in a second liquid with which the first will not mix
Liaison: a particular consistency normally made of cream or milk with egg yolk which can give a smooth prominent coating on a surface.

TECHNIQUES USED IN PRE- PRESENTATION:

Washing: washing of ingredients like vegetable, meat, fish etc to remove the superficial dirt from the outer surface.
Peeling : spoilt, soiled and in edible portions are removed. Skin of vegetables or fruits is either peeled or scrapped the outer layer can be stripped by steam or by blanching.
Cutting : reducing to small pieces with a knife.
Chopping :when a similar result is obtained when a chopping knife or with a mechanical food chopper, the process is called chopping (small pieces )
Grating : reducing to small particles by rubbing on a rough surface, as in grating lemon peels, cheese etc.
Grinding : reducing to small fragments by crushing, as in grinding spices, or coffee in a mill or on a grinding stone.
Mashing : this is a method of breaking up of a soft food with pressure, with a potato masher, or with a fork.

Nirupama posted in hotel management

Post updated on: May 30, 2021 1:06:04 AM

Yellow layer cake

Yellow layer cake - Yellow layer cake is a kind of sponge cake which have a yellow layer after baking.

S.no Ingredients Quantity (in grams)

1. Refined Flour 300 g

2. Butter 150 g

3 Sugar 330g

4. Egg 115g

5 Milk powder 24g

6. Water 216 g

7. vanilla essence 1.5g

8. cake gel 9 g

9. Salt 6g

10. Baking powder 9g

Method- Weigh all the ingredients. Sieve the flour. In a large bowl cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Mix vanilla essence. Combine flour, baking powder, and salt, add to creamed mixture alternatively with milk powder. Pour into greased and floured 9 inch round baking pan.

Preheat oven to 350 degrees F. Bake 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes after removing from pans. Use it or store it.

Nirupama posted in hotel management

Post updated on: May 29, 2021 4:49:17 AM