6th Sem | Advance Food Production Operations | Solved Papers| 2014-15

Q1. Discuss in detail Italian Cuisine. What are the influences and specialties of the cuisine?

Italian cuisine is food typical of Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity.

Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world chiefly that of the United States.

Italian cuisine is generally characterized by its simplicity, with many dishes having only two to four main ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Ingredients and dishes vary by region. Many dishes that were once regional, have proliferated with variations throughout the country.

Italian cuisine has a great variety of different ingredients that are commonly used, ranging from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish (such as cod, or baccalà), potatoes, rice, corn (maize), sausages, pork, and different types of cheeses are the most common ingredients. Pasta dishes with the use of tomato are spread in all Italy. Italians like their ingredients fresh and subtly seasoned and spiced.

Italian cuisine is also well known (and well regarded) for its use of a diverse variety of pasta. Pasta includes noodles in various lengths, widths, and shapes. Distinguished on shapes they are named— penne, macaroni, spaghetti, linguine, fusilli, lasagne and many more varieties that are filled with other ingredients like ravioli and tortellini.

Italian food is bold and satisfying without being heavy. It’s rich and textural and uses a whole palette of flavors,” says Michael Chiarello, the chef, and owner of Bottega, in California’s Napa Valley, and author of the cookbook Bottega.

OR
‘Mexican cuisine is closer to Indian cuisine in many ways’. Discuss.

Like Indian cuisine, Mexican cuisine encompasses all the distinct flavors of different cultures and influences to which it has been exposed since ancient times. The culinary traditions of both countries are a reflection of their rich cultural heritage. There are various similarities between Mexican and Indian cuisines right from indigenous cooking tools, common native ingredients to the method of preparations.

Chiles (both, fresh and dried), tamarind and most of the native spices, fruits, and vegetables of Mexico are native to India too. Chiles and pungent spices are extensively used in the cuisines of both countries.

Mexican rice dishes are very similar to the Indian pulao (or pilaus). While Mexican cuisine relies heavily on corn, rice and beans, no Indian meal is complete without rice and dal (dahl).

The condiments most commonly found on restaurant tables in Mexico are the red or green salsas or sauces (made of tomatoes and green chilies), a mix of chopped tomatoes, onions and cilantro, pickled shredded nopales lemon slices and bottles of branded salsas offering different levels of spiciness. Mexican salsa preparations come in various forms – smooth, semi-chunky, or uniformly chopped.

Smooth salsas are like the popular chutneys of India. The basic Mexican salsa consisting of chopped tomato, onion, chilies (usually serranos or jalapeños) and cilantro is commonly prepared and served in homes and restaurants across India.

Tortilla, a thin traditional daily bread is the most common Mexican food and accompanies just about every meal, Just Like Indian Roti or Chapatti.  It is made either from corn or wheat flour but corn tortilla is more popular.

Crisps made from potatoes, corn, tapioca or other cereals and spiced with Chile are popular both in India as well as Mexico.

In Mexico, during fairs and festivals, these deep-fried snacks are commonly sold at temporary food stalls.

Mexican milk sweets called jamoncillos or dulce de leche are like the Indian pedas and barfis.

The Mexican coconut candy called cocada is the Indian version of the eggless coconut fudge, nariyal barfi.

So we called ‘Mexican cuisine is closer to Indian cuisine’.

Q2. Elucidate Chinese cuisine under the following heads:

(a) Regional cooking styles

There are many styles of cooking in China, but Chinese chefs have identified eight culinary traditions as the best.

1. Guangdong/Cantonese Cuisine Yuècài:

Sweeter, favoring braising and stewing, adding various mild sauces. Cantonese food is the most popular style internationally. Guangdong Province and Hong Kong are noted for fine seafood dishes and rice dishes. The dishes they serve don’t have strong flavors since it is lightly seasoned, and they often tend to be a little sweet.

1. Sichuan Cuisine 川菜 Chuāncài:

Spicy and bold, often mouth-numbing, using lots of chilies, garlic, ginger, and peanuts. Sichuan Province produced the most widely served cuisine in China. Their dishes are famous for their hot-spicy taste and the numbing flavor of Sichuan peppercorn that is rare in other regional cuisines

1. Jiangsu Cuisine 苏菜 Sūcài:

sweet-and-sour spare ribs Su cuisine features sweet foods. Sweet and sour spare ribs is a famous dish from Jiangsu. Fresh, moderately salty and sweet, precise cooking techniques, favoring seafood, soups and artistic, colorful presentation Jiangsu Province and China’s biggest city, Shanghai, have a very refined gourmet cuisine that is often served at government banquets.

1. Zhejiang Cuisine 浙菜 Zhècài:

Mellow, using fresh seafood, freshwater fish, and bamboo shoots, and a wide variety of cooking methods. Zhejiang Province is the province south of Jiangsu, and it borders on Shanghai too, so their style is similar to theirs, but it is less elaborately prepared. They focus more on serving fresh food.

1. Fujian/Min Cuisine 闽菜 Mǐncài:

Lighter, with a mild sweet and sour taste, using ingredients from the sea and the mountains. Fujian Province is known for great seafood and soups and the precise use of scintillating but not tongue-numbing spices

1. Hunan Cuisine 湘菜 Xiāngcài

Fish People in the Hunan region can’t seem to live without chilies; no dish is complete without chilies in Hunan cuisine. Quite spicy, with a hot and sour taste, favoring sautéing, stir-frying, steaming and smoking

1. Anhui Cuisine 徽菜 Huīcài

Uses many wild plants and animals as ingredients, favoring stewing and more oil. Anhui cuisine is even wilder than Fujian cuisine. It is inland, and big mountains such as the Yellow Mountains are the source of lots of different wild foods and herbs.

1. Shandong Cuisine 鲁菜 Lǔcài

Salty and crispy, favoring braising and seafood. Shandong was one of the first civilized areas, and it set the pattern for the northern styles of cooking.

(b) Methods of cooking

Chinese cuisine enjoys high fame throughout the world. Not only does it have a reputation for being delicious, but it is also considered an art form in its own right. Chinese cooking involves looking at the combination of the ingredients as well as paying particular attention to the complex process and equipment involved. Different ingredients are cooked using different methods, while the same ingredient can be used in different dishes to provide different flavors and appearances. There are hundreds of cooking methods in China. However, the most common methods are stir-frying, deep-frying, shallow-frying, braising, broiling, steaming and roasting.

Stir-frying

The most frequently used method is stir-frying. Usually, a wok is used at high heat, edible oil is added followed by ingredients and seasonings. Stir-fried meat is typically juicy and tasty, and vegetables are usually tender and crispy.

Deep-frying

Deep-frying uses much more edible oil than stir-frying (the ingredient should be fully submerged in the oil), producing crisp-textured food.

Shallow-frying

Shallow-fried dishes are usually rather tender inside, appearing golden or slightly burnt outside. The ingredients for shallow-frying are usually cut into slices or flat pieces and rubbed with seasonings.

Braising

To cook large-sized ingredients melt-in-your-mouth, braising is to add ingredients and seasonings in a wok or a saucepan at the same time, add in some water, boil it and then simmer it for one hour or more.

Boiling

Boiling could be considered the simplest among all the Chinese cooking methods. It is mainly used for cooking small-sized and soft ingredients, especially for most of the vegetable soups like Tomato and Egg Soup and Tofu Soup.

Steaming

A special cooking method invented in China is steaming. It is widely used for steaming buns and dumplings in northern China, where people live on wheaten food.

Roasting

Roasting is to cook the food over the open flame of charcoal or in an ovenMany ingredients can be roasted, including all kinds of meat along with most root and bulb vegetables.

OR
Write an essay on German cuisine with reference to geographical location, culture and eating habits.

Introduction

• Germany is a country with a large variety of regional dishes strongly influenced by the fact it shares borders with 9 other European countries (clockwise: Denmark, Poland, Czech Republic, Austria, Switzerland, Luxemburg, France, Belgium, and The Netherlands) all having had some influence on what meals are served and how they are prepared.
• Roman Colonization of the South around 96 AD has also had a long-lasting influence on German cuisine; even today.
• Other factors such as wars (and the resulting hardship), the division of Germany with Russian influence on its eastern part, and the re-unification in 1990 have/had an influence on German cooking.
• Typical dishes are often made up of a meat component, vegetables and a source of carbohydrates — making German cuisine not necessarily a light kitchen. Germans eat lots of potatoes — and potato variations can be found in abundance all over the country.
• Different varieties of bread also play an important role and the one thing German ex-pats probably miss the most is the diversity of bread available at home.
• Finally, meat is a regular. There are hardly any main courses without meat, including beef, veal, pork, lamb, game, and poultry. In the coastal regions, fresh fish and shellfish are consumed in larger quantities.
• Traditional drinks served with meals include all varieties of Beer available in Germany. A popular summer drink is “Radler” or “Alsterwasser” which is a Pilsner or Lager Beer mixed with Lemonade such as Sprite at a 50/50 ratio.

Traditional Food in Germany

1. Many Germans eat heavier and more filling meals. They include large portions of bread and meat. The typical German meal is made up of pears, bacon, potatoes, and beans. German desserts with apples are also common.
2. Breakfast is called früstück, and this meal is often made up of cheese, eggs, meat and rolls with jam. Coffee and tea are also common. For most Germans, the largest daily meal is lunch, also called Mittagessen, which is enjoyed around noon. Dinner is called Abendessen or Abendbrot. It has traditionally been a smaller meal that is made up of only meat or sausage, cheeses, bread and some type of vegetables. This meal is a lot like breakfast. The dining habits of the Germans have recently changed, so many people choose to have their dinner be the larger of the three daily meals.

Vegetables

In German cuisine, vegetables are most often served in casseroles, soups, and side dishes. Among the favorites in German cooking are potatoes, various types of cabbage, carrots, spinach, peas, asparagus, beans, tomatoes, cucumbers, and various types of salads. Onions are mainly served with meat dishes or as ingredients in many recipes. Sauerkraut is also a favorite throughout Germany. Potatoes are one of the most important foods in German cuisine and they are most often served as side dishes.

Q3. What are the various types of Icings and Toppings used in cake making? Give recipe of Royal Icing and Fondant Icing.

Some of the major varieties of Icings are:

1. Buttercream
2. Fondant
3. Meringue
4. Ganache
5. Cheese Cream
6. Royal Icing

Buttercream

Buttercream is made by creaming butter until pale with icing sugar, vanilla, and milk. This soft, buttery icing can be spread over a cake or piped into patterns. It can also be flavored with color or chocolate and is perfect for small cakes, like cupcakes. Buttercream hardens on refrigeration and does not keep for more than a few days. Remember to keep this icing cool as it icing melts easily.

Fondant

This stiff and shiny icing can be kneaded and rolled out to cover fruit or chocolate mud cakes, often over a layer of marzipan. Since its firmness helps keep cakes fresh, it is often used for big cakes, wedding cakes, and cakes that require traveling.

Recipe of Fondant icing

Ingredients:

(Makes 1kg of fondant icing)

• 4 tbsp cold water
• 1 sachet or 4 tsp powdered gelatine (or vegetarian version)
• 125ml liquid glucose
• 1 tbsp glycerine
• 1kg icing sugar, sieved, plus extra for dusting

How to make rolled fondant icing

1. Place the water in a small heatproof bowl, sprinkle over the gelatine and leave it to soak until spongy.
2. Stand the bowl over a saucepan of simmering water and stir until the gelatine is dissolved.
3. Add the glucose and glycerine, stirring until well blended, and the mixture is runny.
4. Put the sifted icing sugar in a large bowl and make a well in the center. Carefully pour the liquid ingredients into the icing sugar, stirring constantly. Mix well to ensure all the icing sugar is combined.
5. Tip the fondant paste onto a work surface dusted with icing sugar and knead it until smooth and stiff. Sprinkle with extra icing sugar if the fondant becomes too sticky.
6. You can add a few drops or pinpricks of food coloring or flavorings at this point, and knead until fully incorporated throughout the fondant.
7. Use the fondant straightaway or wrap it tightly in cling-film and store somewhere cool and dry until needed.

Meringue

This typically American-style frosting is made from egg whites, caster sugar and water. It is whipped and then spread with a palette knife onto the cake to create an edible looking icing that looks particularly striking when decorated with fresh flowers

Ganache

This rich chocolate icing is made from either white of dark chocolate and cream. Ganache can look shiny or matte and is also used as a filling or piped into decorations. White chocolate ganache can be tinted. Avoid pairing ganache with a light cake such as a delicate sponge as this thick icing needs a cake that it won’t overpower, such as a mud cake or an almond Bundt cake.

Cream cheese icing

The combination of cream cheese, butter, and icing sugar make a deliciously fluffy, cream-colored icing. Cream cheese icing traditionally decorates carrot cakes and cupcakes. It can be smoothed to a relatively even finish or fluffed up for a more casual cake.

Royal icing

Royal icing is a white meringue-like mixture made from egg whites, acetic acid, and icing sugar. Royal icing is easily made at home and has multiple uses. Becoming rock-hard once set, it is ideal for attaching decorations to cakes and is a popular icing for piping.

Recipe

• 1½ cups pure icing sugar sifted
• 1 egg white
• 4 drops acetic acid

Lightly beat egg white in a small bowl. Add icing sugar one tablespoonful at a time, beating well after each addition. When icing reaches, the desired consistency, add acetic acid and beat well.

Q4. Classify frozen desserts. Write the methods of preparing ice cream.

Frozen Desserts Are Classified In 2 Categories

• Churn Frozen
• Still Frozen

Churn Frozen Desserts

It is mixed constantly while being frozen, churning reduces the size of ice crystals and results in the incorporation of air into the dessert. gelatin and other stabilizers are generally added. it has a Better mouth feel in comparison with still frozen desserts

Examples

• Frozen Yogurt (contains yogurt, milk, cream, sugar, flavoring)
• Sherbets (an American version of frozen ices, contains fruit juice, water, sugar, milk or cream, egg-optional)
• Sorbet (French version of frozen ices, contains only fruit juice, water, sugar, egg-optional. No milk products)
• Granite (Coarse crystalline ice, no egg)
• Gelato (an Italian version of ice-cream)

Still Frozen Desserts

• Lightness and volume is achieved by adding whipped cream or egg foam
• Freezing stabilizes or solidifies frozen desserts
• Gelatin and other stabilizers may be avoided
• Less overrun
• Examples
  • Frozen Mousses, Bavarian Creams, and Soufflés
  • Bombes (Spherical or hemispherical moulds lined with layers of ice-cream, fruits, etc)
  • Cassata (Italian style Bombes)
  • Parfaits (still frozen ice cream mixture in a tall thin mould, unmoulded for service and served with egg yolk foam, whipped cream, and flavorings)
  • Home-made Ice Creams

Methods of preparing ice cream

Chill the custard, frozen yogurt, or other ice cream base in the fridge. Next, pour the ice cream into the freezing cold pan, and return to the freezer. Wait for 15 to 20 minutes, or until the ice cream at the sides of the pan begins to freeze. Scrape down the sides and give a quick stir, and then return to the freezer.

Q5. What is the yield? Explain the importance of yield in kitchen operations.

Yield in culinary terms refers to how much you will have a finished or processed product. Professional recipes should always state a yield; for example, a tomato soup recipe may yield 15 L, and a muffin recipe may yield 24 muffins.

Importance Of Yield

Yield testing and yield factors are important for ant establishment for the following functions:

• To determine product pricing.
• To set purchase specifications and receiving standards.
• To forecast purchase quantity and ordering levels.
• Establishing standard recipes and portion size.
• For setting control standards.
• Comparison of vendor prices and quality.
• Monitoring the usage of raw materials.
• Exact costs are determined so menu pricing can be more accurate.
• Tests were done periodically to verify that the meat wholesaler is providing meat to stipulated specifications. If the amount of trim and waste rises, so do food costs.
• By comparing the results from two or more wholesalers who have provided the same sample cuts, critical evaluation can be done to determine which one is supplying better meat.
• Comparing yields between people doing the cutting will tell you who is being the most efficient.
• Since individual pieces of meat or fish may vary slightly, doing yield tests on several of the same items and taking an average will give you the best idea of your standard yield.

OR
Explain the importance of production planning and production scheduling in relation to quality and quantity control in kitchen operations.

Production Planning

There are 4 major stages in planning and controlling the preparation of food which controls the production and the wastage. These aid in controlling the food costs and to maximize profitability. These are:

1. Volume Forecasting
2. Standard Recipes
3. Standard Yield
4. Standard Portion Size

Volume Forecasting

It is also called production planning. It is the method of predicting the volume of sales. The main importance of volume forecasting is-

• To predict the total number of meals to be sold
• To predict the choice of menu items by the guests
• To ensure the availability of all necessary ingredients
• To facilitate purchasing
• To ensure proper stock levels
• To control food costs
• To enable the comparison of the actual with the forecasted figures.

Standard Recipes

A standard recipe may be defined as the written formula for a dish of a specified quality and quantity for use in a particular eating place. The importance of the standard recipes are:

• To standardize the product
• To standardize the yield
• To pre-determine the food cost per portion
• To determine the nutritional value of the dish
• To facilitate menu planning
• To facilitate purchasing and internal requisitioning
• To facilitate food preparation
• To facilitate portion control

Standard Yield

The term yield can be defined as edible or usable part of the raw food material which is available after preparation of the raw material.
A standard yield is a yield obtainable when an item is processed in a particular method and cooked using a particular method of cooking.

Standard Portions

A standard portion represents the weight of the food item to be served at a particular selling price. There may be two standard portions of the same dish depending on which menu they are being offered on-table d’hôtel or a la carte.

Standard portion sizes are important for two reasons:

1. All customers should be served the same portion for the same price. Or else it will lead to customer dissatisfaction.
2. It helps in controlling the food costs and the profitability of the establishment.

Production Scheduling

Planning the cooking equipment’s

• Resources
• Extra staff

Gantt charts/ work plan

Plotting the allocated tasks against time!

It provides detailed information about an event and how the planning is done to conduct it.

Gantt Charts can be made for

• A single dish
• A menu
• An event

It is an effective tool for production planning and scheduling.

Q6. (a) Discuss the various steps involved in the manufacture and processing of chocolate.

Chocolate Manufacture Processing :

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.

(b) Write a short note on meringues.

Meringues

Meringue is a type of dessert, often associated with Swiss and French cuisine, made from whipped egg whites and sugar, and occasionally an acid such as cream of tartar or a small amount of vinegar. A binding agent such as cornstarch or gelatin may also be added. They are light, airy and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, although a uniform crisp texture may be achieved at home, whilst many commercial meringues are crisp throughout.

There are three types of meringue; their differences lie in when and how the sugar is added:

1. French Meringue – This uncooked meringue is the one most people are familiar with. The sugar is gradually beaten into the egg whites once they have reached soft peaks, and then the mixture is whipped to firm peaks. This type of meringue is the least stable but also the lightest, which makes it perfect for soufflés.
2. Italian Meringue – The most stable of all the meringues, this is made with a sugar syrup, sugar syrup is gradually beaten into the egg whites after soft peaks have formed and then whipped to firm glossy peaks. Its stability and smooth texture make it great for egg white buttercreams and mousses.
3. Swiss Meringue – Firm and slightly denser than the others, Swiss meringue is made by stirring sugar and egg whites together over a pot of simmering water until they are very warm to the touch before whipping them. Swiss meringue is particularly good for baking crisp meringue cake layers and for topping pies.

Q7. Each ingredient plays an important role in determining the quality of the final product with regard to bread making. Justify this statement.

Bread is made from flour, moisture, yeast, egg, fat. Each ingredient plays an important role in bread making. Role of each ingredient is:

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 the 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

It is the most important liquid because it does 2 critical things:

1. It dissolves and activates the yeast.
2. 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:

1. A too-cool liquid will slow or stop yeast action.
2. 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. Write short notes (any two):

(a) Organoleptic and Sensory evaluation

Organoleptic properties are the aspects of food, water or other substances that an individual experiences via the senses—including taste, sight, smell, and touch.

Sight

The appearance of the food to our eyes is the most critical parameter. It is this feature of our senses the judges the food for its freshness, color, appeal, dullness, glossy, juicy, etc. If the eye appeal is not good, then the food goes in for complete rejection.

Smell

The smell of the food is defined as flavor in cooking and it can be of 3 different types- Odour, Aroma, Flavour

Taste

Taste is registered on the taste buds on the tongue. The taste buds register the food being salty, acidic, bitter, spicy or pungent.

Touch

This feature of the food can be defined in many ways such as texture, mouthfeel and even temperature of the food. Many adjectives such as crunchy, soft, brittle, smooth describe the texture of food. Texture can also be described as consistency. Liquids, semi-liquids.

Sound

The crispy bite of freshly sliced onions or the crackling sound of the crispies satisfies the sound element of the food.

Sensory evaluation is an invaluable tool for Quality Control as well as Research and Development. Customers perceive product quality with their senses, and as a result, organoleptic evaluations are an essential component of any Quality Control evaluations.

The aim of the sensory testing is to describe the product. Distinguishing two or more products: are there any differences between the quality, its magnitude, and direction. Performing: the expert or the consumer. So the enjoyment is the sum of the organoleptic characteristics.

(b) Duty rosters

A duty roster is a list which indicates the order in which a group of persons will take their turn to discharge or do their duty.  Duty Roster is a program for managing and generating duty rotas in a user-friendly way. In the context of workplace laws, and in the absence of a specific definition within the applicable statute or industrial instrument, it is important to determine whether an employee’s hours of work are on a roster. The reason for this is that the presence of a roster, or roster system, will establish whether the employee is entitled to shiftwork-related provisions under a statute, applicable modern award, or enterprise agreement.

A roster is a list of names of people involved with some organization or assignment. It can be a list of people and additional information, like the times when they are required to work.

(c) Importance of developing new recipes

Eating habits of people have changed around the world. To be on top of the business and to be modern and updated, one must constantly develop new products, new processes, and new ways.

Developing new recipes is a common feature in almost all business houses and food chains, to constantly evolve their products to suit the different market segments. Example- McDonald’s serve beef burgers all over the world but in India, they had to change their product recipes due to sensitive religious constraints

Q9. Differentiate between (any four):

(a) Forecasting and budgeting

Basis For Comparison	Budget	Forecast
Meaning	A budget is a financial plan expressed in quantitative terms, prepared by the management in advance for the forthcoming period.	The forecast means the estimation of future trends and outcomes, based on the past and present data.
What is it?	It is the financial expression of a business plan or target.	It is the prediction of upcoming events or trends in business, on the basis of present business conditions
Target	The budget sets the target.	There is no target.
Update	Annual basis	At regular intervals
Estimates	What business wants to achieve	What business will achieve
Variance Analysis	Yes	NO

(b) Job description and job specification

Basis For Comparison	Job Description		Job Specification
Meaning	Job Description is a concise written statement, explaining what are the major requirements of a particular job.		The statement which explains the minimum eligibility requirements, for performing a particular job is known as Job Specification.
Lists out	Job title, duties, tasks and responsibilities involved in a job.		Employee’s qualifications, skills and abilities.
What is it?	It expresses what a prospective employee must do when he will get the placement		It expresses what an applicant must possess for getting selected.
Prepared from	Job Analysis		Job Description
Describes	Jobs		Job Holders
Comprises of	The designation, place of work, scope, salary range, working hours, responsibilities, reporting authority etc.		Educational qualifications, experience, skills, knowledge, age, abilities, work orientation factors, etc.

(c) White chocolate and dark chocolate

                        Dark Chocolate                                                                                                       White Chocolate

Taste	A more chocolate-like taste, and a bitter aftertaste.	White chocolate does not really taste like chocolate since it has no cocoa, but it is sweeter, and richer.
Texture	Dry and chalky, because of the lack of milk solids.	Smoother and more buttery than dark chocolate.
Uses	Sold in bars or chips with different grades of chocolate content. Used in making sauces and chocolate drinks.	Sold in bars or chips and used in dessert or candy making. Used in desserts and baking.
Ingredients	Derived from the ground cacao bean it contains cacao or cocoa bean powder, cocoa butter and sugar but no added milk solids.	Contains sugar, cocoa butter and milk solids but no cocoa powder.
Health benefits	High cocoa content has been associated with positive health benefits, especially cardiovascular health, from flavonoid antioxidants.	Does not offer the same health benefits as dark chocolate and has more sugar and fat

(d) Ice cream and sorbet

Ice Cream	Sorbet
Ice cream is made from milk, cream, sugar and egg yolk.	Sorbet is made up of fruit juices, syrup and water.
One cup of vanilla ice cream, on average, has 267 calories, 32.5 grams of carbohydrates and 14.3 grams of fat.	One cup of an all-fruit sorbet has 184 calories, 34 grams of sugar, 46.2 grams of carbohydrates and no fat.

(e) Potential food cost and actual food cost

Potential Food Cost	Actual Food Cost
Potential Food Cost is the ideal food cost in a kitchen with no waste or spoilage and accurate menu pricing.	Actual Food Cost is a straight-forward calculation, but it relies on taking careful and regular inventory counts.
To calculate your Potential Food Cost, multiply the cost per menu item by the number of items actually sold	Actual Cost of Goods Sold = (Beginning Inventory + New Inventory Purchased) – Ending Inventory.

Q10. Explain the following:

(a) Baklava

Baklava is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. Baklava is normally prepared in large pans. Many layers of filo dough, separated with melted butter and vegetable oil, are laid in the pan. A layer of chopped nuts—typically walnuts or pistachios, but hazelnuts are also sometimes used—is placed on top, then more layers of filo.

(b) 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.

(c) Sauerbraten

A dish of German origin consisting of beef that is marinade in vinegar with peppercorns, onions, and other seasonings before cooking. Sauerbraten is a German pot roast that can be prepared with a variety of meats—most often beef, but also from venison, lamb, mutton, pork, and traditionally, horse.

(d) Maryland

Many states are commonly associated with their foods and traditional cuisine. Maryland is best known for the blue crab, the bountiful delicacy of the Chesapeake Bay.

(e) Tiramisu

Tiramisu is a popular coffee-flavored Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa.

an Italian dessert consisting of layers of sponge cake soaked in coffee and brandy or liqueur with powdered chocolate and mascarpone cheese.