6th Sem | Advance Food Production Operations | Solved Papers| 2013-14

Q1. Explain in detail the specialty of Spanish cuisine. Explain Tapas and its popularity.

Spanish cuisine is known for its rich and diverse flavors that are a result of its history and geography. The country has a rich food culture that has been influenced by the Moors, Romans, and Greeks. In this answer, we will discuss the specialties of Spanish cuisine and the popularity of tapas.

Specialties of Spanish Cuisine:

1. Seafood: Spain is surrounded by water and hence, seafood is a staple in Spanish cuisine. The country has a wide variety of fish and shellfish, which are often used in dishes like paella, fideuà, and zarzuela.
2. Meat: Spain is known for its cured meat, such as chorizo and jamón ibérico. These meats are often used in dishes like cocido and fabada.
3. Vegetables: Spain has a variety of vegetables that are used in dishes like gazpacho and escalivada. Tomatoes, onions, garlic, and peppers are often used as a base for many Spanish dishes.
4. Olive Oil: Olive oil is a key ingredient in Spanish cuisine and is used in almost every dish. Spain is one of the largest producers of olive oil in the world.
5. Wine: Spain is known for its wine, particularly Rioja and Ribera del Duero. Spanish wines are often paired with Spanish cuisine to enhance the flavors of the dishes.

Tapas and its Popularity:

Tapas are small dishes that are often served with drinks in bars and restaurants in Spain. The popularity of tapas has spread all over the world, and they are now a popular dish in many countries.Tapas originated in Andalusia, southern Spain, and are thought to have been created to cover drinks to prevent insects from getting inside. Over time, the tradition of serving small dishes with drinks  evolved, and tapas became a staple in Spanish cuisine. Tapas can be cold or hot, and there is a wide variety of dishes to choose from. Some popular tapas include tortilla española, patatas bravas, and croquetas. Many bars and restaurants in Spain specialize in tapas and have a wide variety of dishes to choose from. Tapas are often shared among friends and family, making them a social dish. They are also a great way to try a variety of dishes without committing to a full meal.

In conclusion, Spanish cuisine is a rich and diverse mix of flavors that are a result of its history and geography. Tapas have become a popular dish all over the world, thanks to their versatility and social nature.

Some examples can be as follows:

Tapas Variadas (Various Small Dishes):

1. Ensalada Rusa (Potato Salad with mayonnaise onions and sometimes red pepper and Tuna)
2. Jamon Iberico and Serrano (Cured Hams)
3. Magro con Tomato (Small pieces of pork cooked in a tomato sauce)
4. Callos (tripe and chickpeas in a spicy sauce)
5. Albondigas (Small meatballs usually in a tomato or spicy almond sauce)

Q2. “Mezze platter is gaining importance all around the world”. Justify the statement with a focus on Mezze and Mediterranean food.

The mezze platter, a traditional Mediterranean dish, has gained a lot of popularity in recent years all over the world. This is due to its unique blend of flavors, textures, and colors, as well as its ability to bring people together around a communal dining experience. Mezze refers to a wide variety of small dishes, appetizers, and dips that are typically served before the main course in Mediterranean and Middle Eastern cuisine. It is often served as a platter with a variety of dishes such as hummus, tabbouleh, baba ghanoush, falafel, stuffed grape leaves, olives, feta cheese, and more. The word mezze comes from the Arabic term “mazza” which means “to indulge in a taste” or “enjoyment of taste.”

The mezze platter has become a popular dish in many parts of the world due to the increasing popularity of Mediterranean cuisine, which is known for its emphasis on fresh ingredients and simple preparation methods. The Mediterranean diet, which includes a lot of vegetables, fruits, whole grains, and healthy fats, has been linked to a range of health benefits, such as a reduced risk of heart disease and improved brain function. Moreover, the mezze platter is an excellent option for vegetarians and vegans who are looking for flavorful and healthy food options. Many of the dishes on the mezze platter are plant-based and are loaded with essential nutrients.

In addition to its health benefits, the mezze platter has also gained popularity due to its communal dining experience. Sharing a mezze platter with friends and family is a great way to connect over food and enjoy a relaxed and social dining experience.In conclusion, the mezze platter is gaining importance all around the world due to its unique blend of flavors, textures, and colors, as well as its health benefits and communal dining experience. It has become a symbol of the rich Mediterranean culture, and its popularity is likely to continue to grow in the coming years.

Q3. Chinese cuisine is one of the diverse cuisines of the World. Support the statement with regional specialties.

Chinese cuisine is widely considered one of the most diverse and flavorful cuisines in the world. With a long history and vast geographical area, China boasts a variety of regional specialties that showcase different cooking styles, ingredients, and flavors.

1. Cantonese Cuisine: Cantonese cuisine is a popular style of Chinese cuisine that originates from the Guangdong Province in Southern China. It is known for its use of fresh ingredients, light seasoning, and cooking techniques such as steaming and stir-frying. Popular Cantonese dishes include dim sum, wonton soup, and roasted meats such as char siu (barbecue pork).
2. Sichuan Cuisine: Sichuan cuisine is a style of Chinese cuisine that originates from the Sichuan Province in Western China. It is known for its bold and spicy flavors, including the famous Sichuan peppercorn which creates a numbing and tingling sensation in the mouth. Popular Sichuan dishes include mapo tofu, kung pao chicken, and hot pot.
3. Shandong Cuisine: Shandong cuisine is a style of Chinese cuisine that originates from the Shandong Province in Eastern China. It is known for its emphasis on seafood and the use of light, fresh flavors. Popular Shandong dishes include sweet and sour carp, braised abalone, and jiaodong-style chicken.
4. Hunan Cuisine: Hunan cuisine is a style of Chinese cuisine that originates from the Hunan Province in Southern China. It is known for its bold and spicy flavors, similar to Sichuan cuisine, but with a stronger emphasis on sour and salty flavors. Popular Hunan dishes include spicy stir-fried pork, smoked tofu with garlic sauce, and stir-fried green beans.
5. Jiangsu Cuisine: Jiangsu cuisine is a style of Chinese cuisine that originates from the Jiangsu Province in Eastern China. It is known for its delicate and light flavors, as well as its emphasis on fresh seafood and seasonal ingredients. Popular Jiangsu dishes include hairy crab, salted duck, and crystal shrimp.

OR
List the specialty equipment used in Chinese cuisine. Give the recipe (four portions) of Tung Po mutton.

Specialty equipment used in Chinese cooking are:

Wok:
A traditional wok is round-bottomed and used for cooking over an open flame. The sides of wok are hugged by the flames thus becomes the perfect heat conductor. Flat-bottomed woks are designed for cooking over kitchen stoves.

Steamer:
No dim sum eating experience is complete without this tool. It’s a brilliantly simple way of steaming- a lidded bamboo basket set over a pan of boiling water. Another modern option is steamer made from aluminum. Steamers are used to steam a variety of foods- from dim sum to veggies to meats to fish.

Strainer/sieve:
Approximately 4 inches in diameter, it is used to strain chili flakes or bits of food from oil.

Chef’s wooden chopsticks:
At least 6 inches in length, these chopsticks are great for retrieving ingredients in a deep wok filled with deep-frying oil

Spider:
Approximately 5 inches in diameter, one uses it to scoop and drain food.

Mortar and pestle Granite:
It is more common in the Chinese kitchen versus the more fragile porcelain and clay versions. Larger ones are recommended as you can pound large food items in a go. If you want a faster alternative, then opt for a food processor

Chinese cleaver:
At first sight, a Chinese cleaver may appear to be hefty, gleaming ominously sharp. But in reality, it is quite light, steady and not at all dangerous to use, provided you handle it correctly and with care. Once you have learned to regard it as a kitchen tool mainly used for cutting and not just a chopper, then you will be surprised how easy and simple it is to use compared to an ordinary kitchen knife. Cleavers are available in a variety of materials and weight. They all have a blade of about 8 – 9 inches (20 – 23 cms) long and 3 – 4 inches (8 – 10 cms) wide. The heaviest, weighing almost 2 lb. (1 kg) called Chopper, is really meant for the professionals and is
excellent for chopping bones such as drumsticks, pork spare ribs. The smaller and much lighter Slicer with a thinner and sharper blade is
convenient for slicing meat and vegetables. But most Chinese cooks prefer a medium weight, dual-purpose cleaver known as The Civil And Military Knife (wen-wu dao in Chinese). You use the lighter, front half of the blade for slicing, shredding, and scoring, etc, and the heavier, rear half of the blade for chopping and so on.

Recipe of Tung Po mutton:

Ingredients:

• 225 g mutton pieces cubed
• 1 cup potato peeled cubed
• 1 cup carrot peeled cubed
• 1 tbs soy sauce
• 1 tbs sugar
• 2 spring onion
• 1 root ginger peeled
• 1 garlic clove crushed
• 1/2 cup rice wine
• 1 tsp Chinese five-spice powder
• 1/2 tsp Sichuan pepper
• 1 cup oil

Equipment Required:

• 1 casserole dish
• 1 deep fryer

Method:

1. Heat oil for deep-frying until it is smoking. Deep-fry mutton for approximately 6 seconds or until it turns golden. Remove from oil and drain.
2. Fry potato and carrot until golden. Remove and drain.
3. Place mutton in a pot or casserole dish, cover the meat with cold water.
4. Add soy sauce, sugar, spring onions, ginger, pepper, five-spice, and rice wine or sherry and bring to the boil. Reduce heat and simmer for 2-3 hours. Add potato and carrot and cook for another 5 minutes.
5. Serve with rice.

Q.4. Write short notes (any ten):

(a) Paella

A Spanish dish of rice, saffron, chicken, seafood, etc., cooked and served in a large shallow pan. Paella is a Valencian rice dish that has ancient roots but its modern form originated in the mid-19th century in the area around Albufera lagoon on the east coast of Spain, adjacent to the city of Valencia

(b) Ravioli

Small pasta envelopes containing minced meat, fish, cheese, or vegetables, usually served with a sauce. Ravioli are a type of dumpling composed of a filling sealed between two layers of thin pasta dough. Usually served either in broth or with a pasta sauce, they originated as a traditional food in Italian cuisine

(c) Spaetzle

Spaetzle is basically a noodle. Spätzle are a kind of soft egg noodle found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Moselle and South Tyrol.

(d) Bratwurst

A type of fine German pork sausage that is generally fried or grilled. Bratwurst made from veal, beef, or most commonly pork. The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat.

(e) Dolmades

Dolmades ( Dolmathes ) refers to Greek dishes made with either cabbage or vine/ grape leaves, stuffed with a delicious herby rice mix, shaped into little rolls and boiled until wonderfully tender. Dolma is a family of stuffed vegetable dishes common in the Mediterranean cuisine and surrounding regions including the Balkans, the Caucasus, Russia, Central Asia and Middle East

(f) Lavash

Lavash is a soft, thin unleavened flatbread made with flour, water, and salt. made in a tandoor and eaten all over the South Caucasus, Western Asia and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran, and Turkey.

(g) Kibbeh

Kibbeh is a Levantine dish made of bulgur, minced onions, and finely ground lean beef, lamb, goat, or camel meat with Middle Eastern spices. Other types of kibbeh may be shaped into balls or patties, and baked, cooked in broth, or served raw.

(h) Blancmange

Blancmange is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, cornstarch or Irish moss, and often flavored with almonds. It is usually set in a mould and served cold.

(i) Bami Goreng

Mie Goreng, also known as Bami Goreng, is a flavourful and spicy fried noodle dish common in Indonesia, Malaysia, Brunei Darussalam, and Singapore.

(j) Laksa Lemak

Laksa Lemak, also known as Nyonya laksa (Malay: Laksa Nyonya), is a type of laksa with rich coconut gravy. Lemak is a culinary description in the Malay language which specifically refers to the presence of coconut milk which adds a distinctive richness to a dish.

(k) Guacamole

A dish of mashed avocado mixed with chopped onion, tomatoes, chili peppers, and seasoning. Guacamole is an avocado-based dip, spread, or salad first developed by the Aztecs in what is now Mexico

(l) Zaatar

Za’atar is a prepared condiment that is generally made with ground dried thyme, oregano, marjoram, or some combination thereof, mixed with toasted sesame seeds, and salt, though other spices such as sumac might also be added.

Q5. Differentiate between (any two):

a) Fondant & Marzipan

No.	Fondant	Marzipan
1	Fondant is mainly water and sugar and thus tastes sweeter than Marzipan	marzipan is made from water and ground almonds.
2	Fondant can be poured or rolled to decorate cakes and pastries.	Marzipan is used to make small fruits and animal figures to be sold as candies or to decorate the cakes.
3	It is better to choose fondant to decorate a white cake.	Marzipan can never be dyed pure white.
4	If it is sweetness that is of prime concern, fondant is a better choice.	marzipan is the automatic choice when the confectioner wants to flavor his cake.
5	Fondant is tasteless than Marzipan.	Marzipan tastes better than fondant as it contains almonds.

(b) Still frozen dessert and churn frozen dessert

No.	Still Frozen Dessert	Churned Frozen Dessert
1.	These desserts require no churning before freezing them.	These desserts require churning during freezing them.
2.	An ingredient like egg white are whipped in to give a smooth texture.	Mechanical agitation gives a smooth texture.
3.	Aeration is due to egg white (overrun)	Aeration is due to churning.
4.	Flavoring and Ingredients are added before freezing.	Flavorings and ingredient are added before freezing but topping like fruits after processing

(c) Natural bread improver and chemical bread improver.

Flour treatment agents (also called improving agents, bread improvers, dough conditioners, and dough improvers) are food additives combined with flour to improve baking functionality. Flour treatment agents are used to increase the speed of dough rising and to improve the strength and workability of the dough.

Natural bread improver – Natural Bread Improvers are mainly enzymes produced by yeasts. Enzymes are also used to improve processing characteristics. Yeast naturally produces both amylases and proteinases. Common Natural Bread Improvers are

Amylases (break down the starch in flours into simple sugars, thereby letting yeast ferment quickly).

Malt is a natural source of amylase.

Proteases improve the extensibility of the dough by degrading some of the gluten.

Chemical Bread Improvers are added to flour to help with gluten development. The addition of these improvers to flour will create a stronger dough. Common Examples includes –  ascorbic acid (Ascorbic acid converts into its oxidizing form, dehydroascorbic acid (DHAA) during mixing.), azodicarbonamide (E927), potassium bromate (E924, the component which gives bromated flour its name, used mainly in the U.S. East and Midwest, acts as a bleaching agent, banned in some areas), potassium iodate etc.

Q.6. Define churn frozen dessert. Explain in detail different varieties of churn frozen desserts.

Churn-frozen desserts are desserts that are stirred as they freeze constantly being churned or rotated. Churn-frozen desserts are processed or frozen in an ice cream machine and include ice cream, frozen yogurt, gelato, sorbet, and sherbet. Flavorings are added before freezing but additional solid ingredients like nuts, fruits, or chocolate are usually added after processing.

Some varieties of churn frozen desserts are:

1. Ice Cream – It is made from dairy products such as milk & cream and added with flavors.
2. Gelato – A dense, low fat, churned Dessert from Italy
3. Sherbet – It is a churn frozen dessert made of water, sugar, flavoring, milk, or cream can be flavored with wine or liqueur.
4. Sorbet – Frozen Dessert made from Sweetened water with flavorings.
5. Frozen yogurt – Yoghurt that is incorporated into fat & milk. The cream is not added.

Q7. Explain in detail the internal and external bread faults. Explain their causes and remedies.

External Bread Faults

Characteristic	Fault	Reason	Remedy
Volume	Lack of volume	Insufficient ripening of gluten Less Proving Too Much Salt Less Yeast Too High Oven Temp.	Knead the Dough Properly Warm Environment to prove Adequate Yeast Should be Used
Bloom	Flaked Crust	Product Left In Less Humidity (	Prove the Bread in humid And Warm Environment
	Lack of Shine	Under Fermentation Over Fermentation	Proper Kneading And Fermentation
Shape	Improper Shape	Over Final Proving Not Giving a Tight And Neat Shape	Control the Final Proving Breads to be Shaped Tightly

Internal Bread Faults

Characteristic	Fault	Reason	Remedy
Aroma	Lack of Aroma	Under Fermentation	Ferment at 80-85% humidity at 25 `c
Crumb	Crumbly Bread	Over Fermentation Over Proving Less Fat	Proper Proving & Fermentation at the right temp.
Flavor	Lack of Flavour	Under Fermentation Sour Flavour Over Fermentation	Proper Quantity of Salt & Sugar Ferment at right temp.
Moistness	Stale Bread (In Appearance of Crumb)	Less Water	Use Adequate Amount of Water to Make Soft Smooth & Elastic Dough

OR
Explain the role of different ingredients in bread making.

Yeast

Yeast is the heart of the bread-making process. It’s the essential ingredient that makes the dough rise and gives home-baked bread its wonderful taste and aroma.

Flour

Wheat is the most common type of flour used in bread baking. It includes all-purpose flour, bread flour, and whole wheat flour, which is base ingredient for bread and also gives the structure. Wheat is rich in gluten, a protein that gives the dough its elasticity and strength.

Liquids

Water

• is the most important liquid because it does 2 critical things:
• It dissolves and activates the yeast.
• It blends with the flour to create a sticky and elastic dough.

Milk, buttermilk, cream or juice

• may be added to enhance the flavor or texture. Only warm liquids should be added to dry ingredients in a recipe because:
• A too-cool liquid will slow or stop yeast action.
• A too-hot liquid will destroy the yeast and prevent it from rising.

Sweetener

Sugar adds flavor and rich brown color to a bread’s crust. Brown sugar, honey, molasses, and jams may also be used.

Salt

Salt is an important ingredient in bread baking because it slows rising time allowing the flavor of the dough to develop, and it adds to the flavor of the baked product.

Eggs

Eggs add food value, color, and flavor to the bread. They also help make the crumb fine and the crust tender. Eggs add richness and protein. Some recipes call for eggs to be used as a wash, which adds color.

Fat

Butter, margarine, shortening or oil add flavor and make bread tender and moist. Fat slows moisture loss, helping bread stay fresh longer.

Q8. The Aztecs and Mayans gave the world cocoa, which was considered to be a gift from God. Enumerate the steps and processes in making chocolate.

The Mayans of Central America are believed to be the first to discover cocoa as early as 900 AD. They learned that the beans inside the cocoa pods could be harvested and made into a liquid that would become a treasured Mayan treat. It may have been bitter water, but it was held in such high esteem that Mayans called it the “food of the gods.” Cocoa was so revered that images of cocoa pods were painted on the walls of stone temples and Mayan artifacts have been found that show kings and Mayan gods drinking chocolate. Cocoa was often consumed during religious ceremonies and marriage celebrations. All Mayans could enjoy cocoa, regardless of their social status

Process of making chocolate

Harvesting Cocoa & Cocoa processing

Chocolate production starts with harvesting coca in a forest. The seed pods of coca will first be collected; the beans will be selected and placed in piles. These cocoa beans will then be ready to be shipped to the manufacturer for mass production.

Step 1: Plucking and opening the Pods

Cocoa beans grow in pods that sprout off of the trunk and branches of cocoa trees. When the pods are ripe, harvesters travel through the cocoa orchards with machetes and hack the pods gently off of the trees.

Cocoa Pods and harvesting

After the cocoa pods are collected into baskets, the pods are taken to a processing house. Here they are split open and the cocoa beans are removed.

Step 2: Fermenting the cocoa seeds

Now the beans undergo fermentation processing. They are either placed in large, shallow, heated trays or covered with large banana leaves. During fermentation is when the beans turn brown. This process may take five or eight days.

Step 3: Drying the cocoa seeds

After fermentation, the cocoa seeds must be dried before they can be scooped into sacks and shipped to chocolate manufacturers. The drying process usually takes about a week and results in seeds that are about half of their original weight.

Manufacturing Chocolate

Once the cocoa beans have reached the machinery of chocolate factories, they are ready to be refined into chocolate Firstly, fermented and dried cocoa beans will be refined to a roasted nib by winnowing and roasting. Then, they will be heated and will melt into chocolate liquor. Lastly, manufacturers blend chocolate liquor with sugar and milk to add flavor. After the blending process, the liquid chocolate will be stored or delivered to the molding factory in tanks and will be poured into moulds for sale. Finally, wrapping and packaging machines will pack the chocolates and then they will be ready to transport.

Step 1: Roasting and Winnowing the Cocoa

The first thing that chocolate manufacturers do with cocoa beans is roast them. The outer shell of the beans is removed, and the inner cocoa bean meat is broken into small pieces called “cocoa nibs.”

Step 2: Grinding the Cocoa Nibs

Grinding is the process by which cocoa nibs are ground into ” cocoa liquor”, which is also known as unsweetened chocolate or cocoa mass. The grinding process generates heat and the dry granular consistency of the cocoa nib is then turned into a liquid as the high amount of fat contained in the nib melts.

Step 3: Blending Cocoa liquor and molding Chocolate

After the mixing process, the blend is further refined to bring the particle size of the added milk and sugar down to the desired fineness. The Cocoa powder or ‘mass’ is blended back with the butter and liquor in varying quantities to make different types of chocolate or couverture

Plain Dark Chocolate – cocoa powder, cocoa liquor, cocoa butter, sugar, Lethicin, and Vanilla. After blending is complete, molding is the final procedure for chocolate processing. This step allows cocoa liquor to cool and harden into different shapes depending on the mold. Finally, the chocolate is packaged and distributed around the world.

OR
Explain the tempering of chocolate. Explain in detail the different types of chocolate.

Tempering chocolate is an essential step for making smooth, glossy, evenly colored coating for your dipped chocolates. Tempering prevents the dull greyish color and waxy texture that happens when the cocoa fat separates out. Tempered chocolate produces a crisp, satisfying snap when you bite into it. The tempering process takes chocolate through a temperature curve, a process that aligns the chocolate’s crystals to make it smooth, silky, and glossy.

Different Types of Chocolates

Unsweetened Chocolate

• Pure chocolate without added sugar.
• Also known as bitter chocolate, baking chocolate, chocolate liquor, and pure chocolate.
• Uses: Used almost exclusively for baking.

Bittersweet Chocolate

• Legally, at least 35 percent pure chocolate with some small amount of sugar added. Also known as dark chocolate, when it is a European brand.
• Characteristics: Usually darker and less sweet than semisweet.

Semisweet and bittersweet

• can be used in baking interchangeably, depending on personal preferences.
• Specific sweetness and color intensity vary by manufacturer’s recipes and cacao bean sources.
• Use: Baking and eating.

Semisweet Chocolate

• Legally, at least 35 percent pure chocolate with added cocoa butter and sugar. Characteristics: The most versatile chocolate. Available in many forms (block, discs, squares, chips).
• Use: Baking and eating.

Milk Chocolate

Legally, milk chocolate is at least 10 percent pure chocolate with added cocoa butter and sugar. Characteristics: Most milk chocolates contain less pure chocolate than semisweet or bittersweet chocolates. Milder flavor than darker chocolates.

Sweet Baking Chocolate

Legally, sweet chocolate is at least 15 percent pure chocolate with added cocoa butter and sugar. Taste: Sweeter than semisweet chocolate.

Unsweetened Cocoa Powder

Unsweetened cocoa powder is pure chocolate with most of the cocoa butter removed. Characteristics: Cocoa powders labeled “Dutch-process” or “European-style” have been treated to neutralize the naturally occurring acids, giving them a mellower flavor and redder color.

White Chocolate

White chocolate is made by combining cocoa butter with sugar, milk solids, and flavoring, usually vanilla. Commonly called chocolate, it’s not a true one — legally.

Pre-melted Chocolate

Pre-melted chocolate is a semiliquid, unsweetened product made of cocoa powder and vegetable oil. Uses: Exclusively used for baking.

Candy Coating

Also known as Compound chocolate coating, chocolate summer coating, confectioners’ coating chocolate, and chocolate-flavored coating. It is easier to work with than chocolate for dipping and molding since there is no need to take special steps with it to get a shine to it and it melts at a higher temperature.

Mexican Chocolate

Mexican sweet chocolate has cinnamon and sugar added to the pure chocolate. Sometimes ground almonds may also be added.

Q9. Write short notes (any four):

(a) Yield management

Yield in culinary terms refers to how much you will have a finished or processed product. Professional recipes should always state a yield.

Objectives of Yield Management

• To establish a standard for the quantity and number of portions obtainable from a specific item of food.
• To establish a standard for comparison with operating results and thereby measure the efficiency of the production departments.
• To establish an objective method of further evaluating standard purchasing specifications.
• To establish a standard cost factor for the item of food.
• To assist in menu costing and pricing.
• To assist in converting forecast requirements into raw material requirements.

(b) Standardized recipe

Standardized recipes are one that “has been tried, adapted, and retried several times for use by a given foodservice operation and has been found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients” in the manual,

Standardized Recipes Should Include The Following Information:

• Recipe title
• Recipe category
• Ingredients
• Weight/volume of each ingredient
• Preparation Instructions (directions)
• Cooking temperature and time
• Serving size
• Recipe yield
• Equipment and utensils to be used

(c) Standard purchase specification

Standard purchase specification is the concise description of quality, size, weight, or count factor desired for a particular item, Specification buying will give uniformity and consistency to purchasing and receiving, which will aid to maintain a desire food cost and create a standard product.

The purchase specifications contain:

• Definition of each item.
• Grade or brand name of each item
• Weight, size, or count.
• Unit against which price should be coated.
• Special note for commodity.

(d) Cost control

Cost control is the practice of identifying and reducing business expenses to increase profits, and it starts with the budgeting process. A business owner compares actual results to the budget expectations, and if actual costs are higher than planned, management takes action. Following points are kept in the mind while costing control procedure:

• All purchases must be controlled
• Details of all items received must be recorded as well as when issued.
• Any overproduction of food must be checked and of course, reused in the best and most economical way.
• Production Control
• Check of sales with direct numbers catered for.
• An efficient system of cash control.
• Sales of any kind checked with cash receipts.
• A record of cost for each section must be made by comparison.
• A weekly summary of all the relevant details must be made
• The trading Profit & loss account is prepared.

(e) Quality control

Quality control is a process through which a hotel/restaurant/kitchen seeks to ensure that product quality is maintained or improved and production errors are reduced or eliminated. Quality control requires the creation of an environment in which both management and employees strive for perfection. This is done by training employees, creating benchmarks for product quality, and testing products to check for statistically significant variations.

A major aspect of quality control is the establishment of well-defined controls. These controls help standardize both production and reactions to quality issues. Limiting room for error by specifying which production activities are to be completed by which personnel reduces the chance that employees will be involved in tasks for which they do not have adequate training.

Q10. Explain in detail the steps or procedures adopted in testing new kitchen equipment.

The objectives of the Testing new equipment are:

• To verify the proper functioning of the equipment/system after installation.
• To verify that the performance of the installed equipment/systems meet with the specified design intent through a series of tests and adjustments.
• To capture and record performance data of the whole installation as the baseline for future operation and maintenance.