2nd Sem | Food Production | Solved Papers | 2013-14

Q.1. Explain in brief:

A) Gazpacho

Gazpacho or Andalusian Gazpacho is a cold soup made of raw blended vegetables. A classic of Spanish cuisine, it originated in the southern region of Andalusia. 

B) Romesco Sauce

Romesco is a nut and red pepper-based sauce that originated from Tarragona, Catalonia. The fishermen in this area made this sauce to be eaten with fish.

C) Chateaubriand

Chateaubriand steak (also chateaubriand) is a meat dish cooked with a thick cut from the tenderloin filet. In contemporary times, chateaubriand cuts of beef refer to “a large steak cut from the thickest part of a fillet of beef”.

D) Troncon

This is a steak-cut (bone-in) from a flatfish such as flounder, halibut, sole, or turbot. In the US these are called a Steak cut.

E) Jasmine

The Jasmine is a very popular flower around the world especially in the tropics because of its unique fragrance.

F) Docking

Done just before baking. Docking: The act of piercing small holes or making cuts in dough or crust before baking to allow steam to escape, thus preventing the dough from rising as it bakes.

G) Jaconde Sponge

A jaconde sponge is a decorative almond-flavored sponge cake made in layers. Opéra gâteau is an elaborate version of it.

H) Liquorice

Liquorice or licorice is the root of Glycyrrhiza glabra from which a sweet flavour can be extracted. The liquorice plant is an herbaceous perennial legume native to southern Europe and parts of Asia, such as India.

I) Colocasia

The most widely cultivated species of several plants in the Araceae family which are used as vegetables for their corms, leaves, and petioles.

J) Rezala Gravy

Rezala Is a Awadhi traditional Indian gravy recipe. Chicken is prepared in a creamy white gravy full of flavor. This chicken recipe has a unique flavor due to the blend of Ghee with curd, Garam Masala and Kewara(Kewda) water.

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Q.2. Classify soups. Explain each type in detail with one example of each.

The flavorful, nutritious liquid is known as soup. soup may be served for luncheon, dinner,supper and snack meals. A portion is usually between 200-250 ml depending on the type of soup and the number of courses to follow.

Classification of Soups:

Soups are broadly classified into two types—thick soups and thin soups, which are further classified into various categories. This is done based on the texture of the soups. However, neither there are certain soups that are neither thin nor thick and so sometimes certain soups are also classified into a category called ‘international soups’.

These soups would essentially be the national soups of different countries. ‘Mulligatawny’ from India and ‘Minestrone’ from Italy are two examples of national soups.

1. Clear Soups:

2. Broth:

A broth is a stock-based soup, which is not thickened. It is served unpassed and garnished with chopped herbs, vegetables, or meats. For example, minestrone, scotch broth, etc. Clear soups are thin like liquid; they never coat the back of the spoon. It is important to have full-bodied thin soups; otherwise they would taste like water.

The difference between a stock and a broth or bouillon as commonly referred to in French. While serving broths as soups, one should add reduced stock or glaze to give body to the soup.

1. Consommé: A consommé is a clear soup which is clarified with egg whites. It is an old saying that if one can read the date on the dime thrown in four liters of consommé, then it is a good consommé. It is named after the garnish used in the soup.
2. Puree: Puree soups are thick soups made by cooking and then pureeing vegetables or ingredients used in the soup. For example, lentil soup, potato soup, etc. One can roast the vegetables to give a better flavour.
3. Velouté: A velouté is a thick soup, which is thickened with a blond roux, passed and finished with a liaison. They may be vegetable or chicken stock based, for example, velouté of chicken. A roux is made by cooking equal amounts of flour and butter over a medium heat. The degree of cooking of the flour gives its name to the roux. A blonde roux is obtained by cooking roux until it turns blonde in color. The texture of velouté is smooth and velvet like.
4. Cream: A cream soup is a passed thick soup. It may be vegetable based or even meat based; but most commonly vegetables are used to prepare cream soups. In classical recipes it is thickened with béchamel and finished with cream. Examples include cream of tomato, cream of mushroom, cream of chicken, etc. Modern trends, however, avoid usage of béchamel sauce because of health reasons and to retain the delicate flavors of the vegetables.
5. Bisque: It is a shellfish-based soup, which is passed and may be garnished with dices of the seafood used. Traditionally it is thickened with rice and finished with cream, for example, lobster bisque.
6. Chowder: Chowders are not strained and traditionally they are seafood-based soups thickened with potatoes and finished with cream or milk, for example, clam chowder, seafood chowder, etc. Chowders are from the USA and the most classical version comes from Manhattan and hence the name Manhattan chowder.
7. Cold Soups: As the name suggests, these soups are served cold but not chilled. Chilling would dull the flavours and the soup would taste bland. They do not form a separate classification, as they may again be thin or thick, passed or unpassed. Examples of cold soups include jellied consommé, gazpacho, vichyssoise, etc.
8. International Soups: These again do not form a separate classification as they represent the region of origin. For example, green turtle soup from England, French onion soup from France, and mulligatawny from India.

 

OR (a) Give recipe for 1 ltr. consommé.

Ingredients:

100 g Lean Shin of beef

125 ml Water

1 Small Onion (50 g approx)

1 Small Carrot (25 g approx)

1 Small Stick of Celery (25 g approx)

1.25 liters Cold Brown Stock

Bouquet Garni

1/4 tsp Salt

4 White Peppercorns

White and Crushed Shell of 1 egg

Method:

1. Shred the beef finely, trimming off all the fat.
2. Soak the meat in the water for 15 minutes.
3. Prepare the vegetables.
4. Put the meat, water, and the rest of the ingredients into a deep saucepan, adding the egg white and shell last.
5. Heat slowly to simmering point, whisking all the time, until a froth rises to the surface.
6. Remove the whisk, cover, and simmer the consomme very gently for 1 1/2 – 2 hours.
7. Do not allow to boil or the froth will break up and cloud the consomme.
8. Strain slowly into a basin through muslin or a scalded jelly bag. [
9. If necessary, strain the consomme again. Re heat, re season if required, and serve plain or with a garnish.

(b) Mention five international soups with country of origin.

• Gazpacho: It is a cold soup made of raw vegetables and usually with a tomato base, originated in the southern Spanish region of Andalusia.
• French Onion Soup(France): it is a type of soup usually based on meat stock and onion, and often served gratineed with croutons and cheese on top.
• Turtle Soup(England): It is a stew or soup made from the flesh of the turtle flavored with basil, marjoram, sago, rosemary, thyme, coriander, peppercorns, bay leaf and thickened with arrowroot and garnished with warm cherry.
• Cock-a-leekie(Scotland): Chicken and veal consomme garnished with Julienne of leaks, creme and chicken.
• Minestrone(Italian): it is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock and tomatoes.
• Biere(Germany): Velouté with beer, salt, sugar, pepper, cinnamon, garnished with toast.

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Q.3. (a) What is a Sauce?

In cooking, a sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted.Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. Sauces may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sauce or ketchup. Sauces for salad are called salad dressing. Sauce made by deglazing a pan are called pan sauces.A chef who specializes in making sauces is called a saucier.

(b) Name and explain five thickening agents used for preparation of sauces.

1. Roux:

Refined wheat flour cooked with the same quantity of clarified butter is referred to as roux. This word probably comes from the French word rouge which means red. The colour of the roux depends on the degree to which it is cooked and the usage of each roux is also defined.

• White Roux: It emits an aroma of baking bread and is used for making white sauce and thickening for the cream soups.

• Blond Roux: It emits the flavour of toasted nuts and is used to make veloute sauce and can also be used in certain cream soups.

• Brown Roux: It emits a deeply roasted aroma and is used to prepare brown sauces. The darker the roux, the stronger is the flavour. It is used for red meats such as beef and lamb. White and blond roux have the same thickening power. Roughly 500 g of roux would thicken 4 litres of liquid and on the other hand brown roux would thicken only 2 litres; because overcooking weakens the thickening power of flour.Roux can be made in bulk and can be stored in a cool place for a long period of time.

2. Slurry:

A mixture of cornstarch, potato flour or arrowroot, and water is referred to as slurry. It is mostly used in Chinese and other Asian sauces and is added to give a shine to the sauce. One should be careful in adding the slurry to the hot liquid as it instantly thickens when added to the boiling liquid.One tbsp. of cornstarch would thicken 1 cup of liquid. In case of arrowroot and potato starch, only 1/2 tbsp. per cup of liquid would be required as these are stronger than cornstarch.

3. Beurre Manié:

Equal amounts of butter and flour are kneaded together to form a paste, which can be added to boiling liquids to thicken them. Since beurre is not a cooked product, we must ensure that the liquid boils for a considerable time to get rid of the raw flavour of the flour.

4. Liaison:

Usually one part of egg yolk and three parts of cream are whisked together and are used to thicken the sauces. The purpose of the liaison is not only to thicken but it also enriches the sauces. One has to be very careful while adding the liaison, as it should be added into a hot liquid but never boiled again, as the egg will curdle. 

5. Blood:

It is rarely used these days because of health reasons; but blood was a very common thickening agent used in the olden times. Dishes that use blood as thickening agents are called ‘jugged’, for example, jugged hare.

6. Butter:

Butter is also used in many sauces to provide the thickness to the sauce. Cold butter when whisked into a hot sauce gives a shine and thickness. This is also known as ‘mounting of sauce’ or monter au beurre in French.

7. Vegetable or Fruit Purees:

Starch from fruit and vegetable purees used in a dish provides the thickening to the dish and hence, require no other thickening agents.

(c) Complete the following:

(i) Bigarade = demi minus glaze plus___________.

reduced red wine and orange juice.

(ii) Supreme = veloute plus _______________________.

reduced heavy cream.

(iii) Soubise = béchamel plus __________________.

chopped onion and fresh cream.

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OR (a) Classify sauces.

1. MOTHER SAUCES: These are the main basic sauces from which all the other sauces are derived.

• Béchamel(Classic White Sauce): Sauce consists of milk and thickened with white roux. Béchamel sauce is named after “Marquis Louis de Béchamel”
• Espagnole(Brown Sauce): Espagnole meaning “Spanish” in French was the original brown sauce and still is one the glories of the French kitchen.
• Velouté(White Stock Sauce): It literally means velvet. It is a very light blond colored sauce, made from chicken, fish, or veal stock, thickened with a blond roux.
• Tomato (Classic Tomato Sauce): The traditional French tomato sauce is thickened with a roux.
• Hollandaise(Butter Sauce): A warm emulsified sauce is based on egg yolk and clarified butter. Hollandaise is French word meaning “Dutch Style”. This sauce is a versatile sauce and is served as a topping on a dish and gratinated to give colour.
• Mayonnaise(Cold Sauce): It is a cold emulsified sauce based on egg yolk. If it is not handled carefully it will separate giving a curdled appearance.

2. PROPRIETARY SAUCE: These sauces are industry made.

• Soya Sauce
• Worcestershire Sauce
• H.P. Sauce
• Barbeque Sauce
• Ketchup

3. CONTEMPORARY SAUCE: These sauces are simple, less rich and easy to prepare. These are more likely to be specifically tailored to be given food or techniques.

• Beurre Blanc
• Pesto Sauce
• Compound Butter

(b) Give recipe for 1 ltr. Mayonnaise.

Ingredients:

6 Egg Yolks

1 liter Vegetable Oil

1/2 Tablespoon of Vinegar or Lemon Juice.

10 g Table Salt.

1 g White Pepper.

Method:

In a bowl, dissolve the salt in half of the vinegar or lemon juice.Add the egg yolks and stir well.

Very slowly and very gradualy, start whisking in the oil. When it has started to thicken, gradualy increase the amount of oil that is incorporated the the sauce (no more than a medium drizzle though).

Add in the rest of the vinegar or lemon juice and season with the white pepper.

Q.4. Draw a labelled diagram for cuts of beef.

OR Write short notes with diagram:

(a) Chuck

The typical chuck steak is a rectangular cut, about 1″ thick and containing parts of the shoulder bones, and is often known as a “7-bone steak,” as the shape of the shoulder bone in cross section resembles the numeral ‘7’. This cut is usually grilled or broiled; a thicker version is sold as a “7-bone roast” or “chuck roast” and is usually cooked with liquid as a pot roast. 

(b) Rib Eye Steak

Rib Eye Steaks are harvested from the rib section of beef. It’s cut from the rib primal portion of the rib section typically spanning ribs six through 12. You guessed it. A rib steak, ribeye steak and a prime rib roast are essentially the same cut of beef. A multiple “prime rib roast” is slow-roasted in the oven. When individually sliced between the ribs, it becomes a steak that is best when grilled or broiled.

(c) Gammon

Gammon is the hind leg of pork after it has been cured by dry-salting or brining. It may or may not be smoked. Like bacon, it needs to be cooked before it can be eaten. It may be sold on-the-bone or without bone, or as steaks or slices. It differs from ham in that ham is cured after being cut from the carcass and the curing process for ham may be different.

(d) Bacon

Bacon is a type of salt-cured pork.[1] Bacon is prepared from several different cuts of meat, typically from the pork belly or from back cuts, which have less fat than the belly. It is eaten on its own, as a side dish (particularly in breakfasts), or used as a minor ingredient to flavour dishes (e.g., the club sandwich). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant.

(e) Lamb Rack

A rack of lamb or carré d’agneau (though this may also refer to other cuts) is a cut of lamb cut perpendicularly to the spine, and including 16 ribs or chops. At retail, it is usually sold ‘single’ (sawn longitudinally and including the 8 ribs on one side only), but may also be sold as a “double rack of lamb”, with the ribs on both sides. Alternatively, two French trimmed racks may be placed together with the ribs interlinked; when configured this way it is often known as a ‘Guard of honor’.

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Q.5. Classify fish with an example of each category.

Fish which has internals bone structure and have fins which helps in swimming also they have gills which is used for breathing in the water, these are further divided into different category on the basis of their oil content, water from which it comes and shape of the fish. There is two more segment i.e. Anadromus and Catadromus.

• Salt Water Fish

Fish which come from salty water bodies are termed as sea water fish or salty water fish. These account for majority of fish which is included in fish cookery. These fish are more salty in flavor as the flesh contain more salt when compared with fresh water fish.

• Salt Water Flat Fish

They are flat and oval in shape, and have both the eyes on one side of the head. This are mild in flavor and have very lean meat, the flesh is delicate and white in color and very fine flake. Example of this fish is Flounder, Halibut, Turbot, and Sole (Dover Sole, English Sole, Lemon Sole, Gray Sole, and Pacific Dover Sole)

• Salt Water Round Fish

They are round in shape, have eyes on both the side of the head. Depending upon the fish the flesh can be either lean or have fat content. These fish are flavorful as most of them are oily and have oily flesh, the flesh is delicate and white. Example of this fish are Arctic Char, Black Sea Bass, Blue Fish, Chilean Sea Bass, Cod, Escolar, Grouper, Haddock, Herring, Jack, John Dory, Mackerel, Monkfish, Ocean Perch, Red Mullet, Salmon, Red Snapper, Sardines, Shark, Swordfish, Tuna, etc. 

• Fresh Water Fish

These fish are obtained from fresh water bodies and have less salt in their flesh when compared to salt water fish. This fish are mostly round in shape and have eye on both the side of the head. Also fish in this category are either lean or oily, some examples of Oily fresh water fish are Eel, Trout, White Fish, Cat Fish, etc. Examples of Lean fresh water fish are Cat Fish, Perch, Pike, Tilapia, etc. The flesh of oily fish is flavorful and delicate.

• Anadromous

Fish that spend some part of their life in Salt water and some part in Fresh water, Fish that lives in ocean or sea (salt water) but migrate to lake or river (fresh water) for laying egg or spawning is termed as anadromous fish. Example Salmon, Shad, Artic, Char, etc.

• Catadromous

Fish that lives in lake or river but swim to ocean or sea for spawning or laying egg is termed as catadromous. Example Eel.

However anadromous and catadromous is categorized under salt water fish or fresh water fish by where they spend their most of the adult lives.

• Shell Fish

These have external skeleton which acts as a protective home for the fish in case of danger, the backbone is also missing in shell fish. The shell fish is classified under Crustaceans and Mollusks, Mollusks are further dived into Univalve or Gastropods, Bivalves, and Cephalopods.

• Crustaceans

Crustaceans are sea animals which have outer shell along with legs and claws. Lobster, Shrimp and Prawns is the most common of all shellfish. Lobster has a flexible tail, four pairs of legs, and two large claws, shrimp and prawn are same except for the missing claws and the size. Other Crustaceans are CrayFish, Craw Fish, Crab and Langoustes.

The meat from the tail, claws, and sometimes legs is eaten, in case of crab even the body meat is eaten. The meat is white and chunkier, it has very strong and distinctive flavor. The egg (coral), is also preferred by many which is dark green when raw and red when cooked, in case of lobster even the liver or pancreas (Tomalley) is eaten which is green in color and is found in the thorax or body cavity of the lobster.

• Mollusks

Mollusks are those sea animals which has soft body which may or may not be protected by an outer shell. Mollusks are further divided into Gastropods or Univalves, Bivalves, and Cephalopods. There are other mollusks also but only this three are important in culinary world.

• Gastropods or Univalve

These are the animal which has single protective shell, they are found stuck to a side of a rock usually appearing as a rock, the meat is very chewy and salty in flavor can be used raw also like abalone is used in sushi. Example of gastropods are Abalone, Conch, Limpet, Snail, and Whelk.

• Bivalve or Pelecypoda

These are animal which have pair of hinged shell as a protective home, they compressed bodies enclosed in the shell, have no head, and also lack a Radula. The gills have evolved into Ctenidia, specialized organs for feeding and breathing.Most bivalves bury themselves in sediment, where they are relatively safe from predators. Others lie on the sea floor or attach themselves to rocks or other hard surfaces. A few bore into wood, clay or stone and live inside these substances. Some bivalves, such as the scallops, can swim. Example of Univalve is Clam, Oyster, Cockles, Mussels and Scallops. 

• Cephalopods

Term cephalopods mean “foot attached to the head”. Though this animal have no outer shell still they are categorized under Mollusks as they don’t have internal skeleton. Example of cephalopods are Octopus and Squid which has tentacles attached directly to their head. Cuttlefish is also a cephalopod.

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OR Mention ten conventional cuts of fish with diagram.

Fillets

Round fish are de-headed then filleted by cutting through the belly, gutting the fish, opening it flat then removing the backbone and smaller bones, leaving the two fillets on each side of the fish joined in a ‘butterfly’ style .  The central bone can also be removed by cutting along the back after which the guts can be taken removed without splitting the belly.

Suitable fish:Any small to medium sized whole round fish, usually single portion specimens such as bass, herring, mackerel, mullet, sardines, tilapia, trout, whiting.

Cheeks

As the name implies, these are cut from the head of larger mature fish and are the small pockets of flesh found just below each  eye. Hailed by many as one of the tastiest parts of a fish, they are roundish

Suitable fish:Usually taken from larger specimens such as monk fish, cod, hake, haddock, halibut

Cutlets

A single-serving cross-section portion  sliced  straight through the backbone of a whole, dressed, round fish. In general, they are slightly thinner than a steak, usually around 12mm/½-inch thick, and most often cut from the section between the head and mid-body.

Suitable fish:Any medium sized round fish. See also darnes and steaks

Darnes

Single-serving portions taken from a cross section straight  through the backbone of a whole, dressed, round fish, In general, they are slightly thinner than a steak, usually around 12mm/½-inch thick, and most often cut from the section between the head and mid-body.  Also known as cutlets.

Suitable fish:Any medium sized round fish See also  cutlets, steaks and tronçons – the flat fish version

Dressed

Whole fish of any size which have been scaled, gutted and had the gills and fins removed. Sometimes the head is removed and most often the tail is left intact.

Suitable fish:All except the largest of fish.See also Pan-dressed fish and Whole fish

Fillets

Available from any fish – round or flat. Fillets can be the boneless or ‘pin bone-in’ and consist of the complete sides of a fish from just below the gills to tail, being cut away from the backbone and removed in one piece. Fillets from larger fish can be further cut down into single-serving size portions such as Suprêmes, Pavés or Goujons.

Suitable fish:Most, whether round or flat, large or small. Exceptions include ray, skate and monkfish

Goujons

Narrow strips up to  10cm/4-inches long x 1cm/½-inch wide x 1cm/½-inch thick which are cut from a fillet. Goujons are best known for being coated with breadcrumbs before being deep fried.

Suitable fish:Any so long as the fillet is thick enough.

Loins

The prime part of a fillet taken from larger round fish such as Cod or from either side of the backbone of large game fish like Tuna. Smaller loins from fish such as Hake may be single-portion size.

Suitable fish:Large round fish such as cod, haddock, hake or monkfish and large game fish such as swordfish or tuna

Pan-Dressed

Small to medium sized whole fish which have been scaled, gutted and had the fins, head and tail removed so as to fit into a frying pan. Usually single-serving whole fish.

Suitable fish:All small to medium sized round or flat fish.

Pavés

Boneless portions taken  from the fillets of larger flat fish which can serve 1 – 2 people depending on how large the fish is.  The fillets are cut in half or into thick portions widthways and normally the skin is left on. Sometimes referred to as Suprêmes or  just fillets,  both of which are incorrect and and can lead to confusion.

Suitable fish:Larger flat fish such as Halibut, Turbot and Brill

Steaks

A thick, usually boneless piece of fish cut from larger fish such as tuna or swordfish

Suitable fish:Larger round fish such as  Salmon, Haddock, Cod, Hake and Tuna or larger flat fish such as Halibut, Brill and Turbot See also cutlets, darnes and tronçons

Suprêmes

Also sometimes called fillet steaks, these are boneless single-serving portions cut from larger fillets of both round and flat fish. The fillets are cut width ways into slices around 5cm/2-inches wide. Sometimes referred to as  pavés, but often just called fillets both of which names are  incorrect and can lead to much confusion.

Suitable fish:Larger round and flat fish fillets such as Salmon, Cod, Halibut, Turbot and Snapper

Tail

These are generally larger all-in-one pieces, consisting of the part of the fish nearest to the tail fin in a solid piece which always include the bone.  They can be likened to meat “joints” in that they can be large enough to serve several people and are excellent roasted in one piece.

Suitable fish:Any large round fish such Salmon, Hake, Cod, Monk fish, Sea Bass.”

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Q.6. (a) Explain briefly:

(i) Risotto

Riso simply means rice. Risotto relates to the technique used to cook rice. Generally, riso is cooked in a broth until creamy. The diversity of flavors and vast optional accompaniments are what makes risotto so unique. Originally Northern Italian, Risotto is now served throughout all regions of Italy. The dish is extremely versatile. Started as a first course, now it’s often served as a side dish with hardy main meals like Osso Bucco, or as a standalone main course. Although the simplest recipe like “Parmigiana Risotto” is delicious, Risotto is also made with an extensive range of substantial additions with their own textures and flavors.

Although Americans are most familiar with Arborio rice, there are other varieties of Italian rice. Italians choose specific rice for their preferred characteristics. Arborio is noted for its firm texture. Carnaroli rice cooks a little softer while Vialone Nano rice is smaller and cooks creamier.

Core ingredients for Risotto are mostly universal, chopped onions, chicken broth, wine, butter, and grated Parmigiana cheese. Regional specialties are added to Risotto and extend from seafood, wild mushrooms, chicken livers, asparagus, local sausage varieties, Bolognese meat sauce, butternut squash, asparagus, beef steak, short ribs, and many more. Flavors can also be enhanced with more exotic ingredients like truffles and saffron.

(ii) Paella

An aromatic and filling staple from Valencia, Spain, this party-friendly rice dish is a great alternative to pasta, risotto, and casseroles when feeding a large group. It’s easy and presents a complete meal packed with flavor.Historically, paella was cooked outside over an open flame in wide, shallow, concave pans called paellera and featured a bevy of ingredients that most people probably wouldn’t recognize as paella today. It was common to find rabbit, snails, and beans, cooked along with the short-grain rice grown in the area. It’s hard to believe, but it’s true. These days, it’s more common to find mussels, shrimp, chicken, onions, tomatoes, bell peppers, and Spanish chorizo (a smoked pork sausage redolent with the flavor and aroma of garlic and paprika). The defining characteristic, however, is saffron, picked by hand from the flowers of a plant in the iris family, which gives the rice its well known yellow hue.

(b) Write short note on Indian gravies.

Indian traditional cuisine gives the image and the feelings of tantalizing food steeped in various fragrant spices and gravies enriched with different types of flavors through exotic and amazing methods of cooking. Indian Gravy is a smooth liquid of a saucy consistency, which imparts body, taste, richness and very life to any Indian food preparation. In other words it is the heart and soul of Indian cuisine. Most of the Indian dishes have certain ingredients in common, so preparing and storing one when you have some spare time is a great idea.

• White Gravy: White gravy, this curd-based gravy is prominent in North Indian cuisine. It is white to off-white in color and bland in taste compared to other gravies. It is made richer and creamier with the extensive use of cashew nuts and cream.
• Makhani Gravy: Basic Makhani Gravy, Popular Restaurant Makhani Gravy. … The cream and butter used to prepare this gravy gives it the name “makhani”. It is a reddish tomato-based gravy commonly used in North Indian cuisines. The sour taste of tomatoes is balanced by the use of fresh cream..
• Kadhai Gravy: This is a gravy which is selectively used in Indian cuisine for making kadhai dishes only like kadhai paneer or sabz kadhai or chicken kadhai .The characteristic flavours of this gravy are sweet , sour , bitter , astringent, salt, spicy . All six flavours must be felt in this gravy to make it a complete dish.
• Masala(Brown) Gravy: This is another very importantly used gravy in Indian cuisine . The main purpose of this gravy is to give a binding base to the curries where richness is not required and simultaneously the curry look is also required like as egg curry. It is very simple to make and utterly useful .

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Q.7. (a) Draw a labelled diagram of structure of wheat.

(b) Write short note on types of wheat.

First, wheat is primarily classified according to its growing season.

• Winter Wheat: Planted in the fall, harvested in the spring, comprises approximately 75% of wheat grown in the U.S.
• Spring Wheat: Planted in the spring, harvested in late summer or early fall.

Beyond the growing season, wheat is further categorized according to its hardness (hard/soft), color (red/white) and shape of its kernel.  In the end, we’re left with the following six types of wheat:

• Hard Red Winter
• Hard Red Spring
• Soft Red Winter
• Durum
• Hard White Wheat
• Soft White Wheat

The protein content of the wheat is what primarily determines what the wheat will be used for and the greater the protein, the greater the elasticity of the dough will be.

Hard red winter and hard red spring contain the highest percentages of protein are most often used in goods requiring size, like breads and rolls.

Hard white and soft white contain the lowest percentages of protein and best suited for baked goods like cakes, cookies, crackers, pastries and muffins.

The color of the wheat plays a part too and as you may have already guessed, red wheat is darker than white wheat.  Red wheat also has a stronger, more bitter flavor than white.  This isn’t a big deal for many of us home bakers, but it is a big deal when you’re a big manufacturer trying to create a product that’s visually appealing to your consumer.

Soft red winter is often used in blatantly obvious brown crackers and flat breads.  These are often marketed as “whole grain” crackers and such.

Soft white is used in goods when manufactures want the item to look and taste “white,” but be able to claim as healthy with wheat.  One example of this are muffins “made with white wheat.”

Q.8. (a) Classify cheese.

Cheese can be divided among different categories, or types, according to their firmness.  There are various systems for classifying cheese and there are variations within each system.

• Soft

Soft, smooth, and creamy texture.  Soft cheese is not pressed or cooked during the manufacturing process.

Examples: Feta, Saint-Damase, Brie, Camembert.

• Semi Soft

A little more firm and compact than soft cheese, the semi-soft category contains the largest variety of cheese.

Examples: Havarti, Mozzarella.

• Firm

Cheese in this category is considered to be an “all-purpose” cheese.  Cheese is pressed to remove as much whey as possible after the curdling process which creates a firm cheese.

Examples: Cheddar, Colby, Friulano, Marble, Provolone, Gouda.

• Hard

Cheese has a moisture content of less than 50% due to the cheese being aged for a long period of time which causes the cheese to lose some of its moisture content and have a stronger flavor.

Examples: Parmesan, Romano, Vintage Gouda.

• Blue Cheese

Cow, sheep or goat’s milk with a blue or green-blue mold.  The mold is derived from spores from Penicillium Roqueforti, Penicillium Glaucum or others being injected into the cheese or into the cheese curds.  People who are allergic to Penicillin are not advised to eat blue cheese.

Examples: Roquefort, Stilton, Gorgonzola.

• Fresh

Unripened or Infant. Fresh cheese is not ripened, aged or fermented during the manufacturing process or at any point during the lifespan of the cheese.  Fresh cheese has a very short shelf life.

Examples: Cottage Cheese, Cream Cheese, Ricotta.

• Light/Lite

Light cheese is made by reducing the amount of butterfat which makes the cheese rubbery in texture and much less flavorful than full-fat versions of cheese. Light cheese has a high moisture content which makes it have a shorter shelf life.

Examples: Cheese with 7% milk fat, Light Havarti, Light Jarlsberg, Cheddar with 19% milk fat.

• Processed

This cheese is created by melting together a blend of grated cheese, milk, milk solids or water, food coloring and seasonings.

Examples: Processed Cheese Slices, Cheese Spreads, Smokies.

(b) What are the different types of cream used in catering trade?

Cream is yellowish fatty component of un-homogenized milk that tends to accumulate at the surface. The amount of butterfat will determine how well it will whip and how stable it will be. Higher fat creams tend to taste better, have a richer texture, and don’t curdle as easily when used in cooking. Understanding their differences is key to selecting the right cream for your needs. Cream is obtained by skimming the top layer of butterfat from milk, and it is categorized by its fat content below.

Varieties of Cream:

• Channel Island Extra Thick Double Cream

A rich, thick cream that is made with milk from Guernsey and Jersey cows, it can be used straight from the tub. It has a fat content of 48%. Uses: Spoon over puddings or fruit or add to sauces for a rich, creamy taste. Also ideal for using to fill sponge cakes or gateaux. To store: Keep in the fridge for up to 5 days, once opened use within 3 days and consume by the use by date.

• Chantilly Cream

Is another name for vanilla-flavored whipped cream.

Note: In Italy, Crema Chantilly is made by folding whipped cream into Crema Pasticcera(Pastry Cream) to make a wonderfully decadent concoction.

• Clotted Cream

Clotted cream is the thickest and richest type available and is traditionally made in Devon or Cornwall(also known as Devonshire or Devon). It is gently scalded to produce its golden crust. It has a spoonable consistency and does not need to be whipped before serving. It has a fat content of 55%- 60% and is not recommended for cooking because it tends to separate on heating. Uses: Traditionally served on scones with jam, also good on fresh fruit and ice cream. A decadent accompaniment to desserts, used in place of regular/pure cream. Ideal as a filling in desserts, and included in sauces and risottos. A great partner to a fresh berry assortment. To store: Keep in the fridge for up to 2 weeks and consume by the use by date. It can be frozen for up to 1 month.

• Crème Fraîche

This is fresh cream which is treated with a bacteria culture that thickens it and gives it a slightly sour taste. It is suitable for spooning, is widely used in French cookery and is becoming increasingly popular in Britain. It has a fat content of 39% and cannot be whipped. For a healthier alternative choose the half fat version. Uses: Crème fraîche is ideal for serving with fruit and puddings, it can also be used for making salad dressings and dips. It can be used in cooking to add a creamy taste to curries, sauces and casseroles. Crème Fraiche is valued by chefs as it is stable when heated and has a more refined flavour. To store: Keep in the fridge for up to 5 days, once opened use within 3 days and consume by the use by date. It cannot be frozen.

• Double Cream/Country Style

This is the most versatile type of fresh cream, it can be used as it is or whipped. It contains 48% fat. Uses: It can be used for pouring over fruit and puddings, used in cooking or whipped and incorporated into dishes or served separately. Whipped double cream can be spooned or piped on to desserts and cakes. To store: Keep in the fridge for up to 5 days, once opened use within 3 days and consume by the use by date. It can be frozen for up to 2 months when lightly whipped.

• Extra Thick Single Cream

This has the same fat content as single cream (18%) but it has been homogenised to produce a thick spoonable consistency similar to double: it cannot be whipped. Uses: Serve with fruit and desserts. To store: Keep in the fridge for up to 5 days, once opened use within 3 days and consume by the use by date. It is unsuitable for freezing.

• Flavoured Creams

Available at Christmas, Brandy, Calvados, and cinnamon creams are made from a combination of double cream, sugar and alcohol. Uses: Serve with Christmas pudding, apple tart or any chocolate or nut pudding. Spoon over warm mince pies or use to fill brandy snaps. A spoonful of flavoured cream in hot chocolate is delicious. To store: Keep in the fridge and consume by the use by date. Once opened use within 3 days.

• Goat’s Milk Double Cream

Made from pasteurized goat’s milk from St Helen’s Farm in Yorkshire, goat’s milk double cream has an ice white appearance and tastes smooth and mild. It is suitable for cow’s milk-free and vegetarian diets. Uses: It can be used for whipping, pouring or simply spooning on to desserts. To store: Keep in the fridge for up to 5 days, once opened use within 3 days and consume by the use by date. It can be frozen for up to 2 months when lightly whipped.

• Half and Half Cream/Coffee Cream

Is a mixture of half cream and half milk. The milk fat content is 10-12 percent. This cream cannot be whipped. In the United States, half and half is a mix of 1/2 whole milk and ½ cream and is typically used in coffee. Half-and-half does not whip, but it can be used in place of whipping (heavy) cream in many recipes for less fat cooking and may replace whole homogenized milk(3.25% m.f.) in some recipes for a fuller, richer flavor.

• Heavy Cream/Heavy Whipping Cream

Has the highest amount of milk fat, which is usually between 36 and 40 percent in the United States and as high as 48 percent elsewhere. In the U.S., it is mostly found in gourmet food stores. This cream whips denser than whipping cream. Whips up well and holds its shape. Doubles in volume when whipped.

• Long Life Cream

Long life cream has undergone ultra heat treatment(UHT) to extend its shelf life. It is heated at high temperatures for a short period to stabilize it. Available in cartons, long life usually contains 35% milk fat. It will whip well if chilled and can be spooned over desserts or used in cooking. Also available in reduced fat.

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Q.9. List the ingredients used in bread making. Explain role of each.

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Q.10. Draw general layout of a commercial kitchen.