Food Production Operations| Solved Papers | 2016-2017| 3rd Sem B.Sc HHA

Q.1. “Off-Premises catering plays a major role in the catering business”. Explain in detail. (10) 

Off-premise catering is serving food at a location away from the caterer’s food production facility. One example of a food production facility is a freestanding commissary, which is a kitchen facility used exclusively for the preparation of foods to be served at other locations. Other examples of production facilities include, but are not limited to, hotels, restaurants, and club kitchens. In most cases, there is no existing kitchen facility at the location where the food is served.

Off-premise catering can mean serving thousands of box lunches to a group of conventioneers; barbecuing chicken and ribs for fans before a big college game, serving an elegant dinner for two aboard a luxury yacht, or providing food, staff, and equipment for an upscale fundraiser with hundreds of guests.

Off-premise caterers meet the needs of all market segments, from the low-budget customer who looks for the greatest quantity and quality for the least amount of money, to the upscale client with an unlimited budget who wants the highest level of service, the ultimate in food quality, and the finest in appointments

Off-premise catering is an art and a science. The art is creating foods and moods, as the caterer and client together turn a vision into reality. Science is the business of measuring money, manpower, and material. Successful off-premise caterers recognize the importance of both aspects—art and science—and can work at both the creative and the financial levels.

Here are some of the advantages of off-premises catering:-

• Advance deposits 
• Limited start-up investment
• Limited inventories 
• Controllable costs 
• Additional revenues 
• Business by contract 
• Direct payment 
• Free word-of-mouth advertising 

Q.2. How hospital catering is different from industrial catering? Explain with distinct features of each. (10) 

• Profit- industrial catering setups are profit-oriented and are run to gain profit in exchange for the services provided to the customers whereas hospital catering is done to provide all the meals of the day to people admitted or working in a medical institution, hence it is run on a break-even basis with no intention to generate great profit or sometimes it is even subsidized.
• Menu Considerations:- Industrial catering focuses on providing an extensive menu to choose from for the customers and have options in the menu on which the customer would like to spend their money whereas in the hospital catering a cyclic menu is planned while keeping the nutritional requirements of the patients a priority.
• Problems Associated:- in industrial catering it’s hard to incorporate nutrition with taste and make a well-balanced menu whereas the hospital catering deals with menu fatigue and portion control as different people have different appetites. A large number of people need to be fed in a limited time so lack of helping hands is faced by both kinds of catering establishments.
• Scope For Development And Growth:- There is a better scope for development and growth in industrial catering as there is a lot to experiment and expand. But in hospital catering, there is not a lot of space for creativity and such caterers usually look for more and other hospitals and medical institutions to cater.
• Indenting and factors affecting Indenting:- there is a lot of difference in the indenting of both types of caterings because there is a difference in the number of items offered on the menu, selling price of the menu, type of people that dine, etc.

Distinct features of industrial catering:

• To serve hygienically prepared wholesome food.
• Food is primarily as a service to complement their other activities and contribute to the fulfillment of the objectives of the institute.
• Cyclic menus
• Profit oriented
• The educational experience for those who are involved as they happen to experience different regional cuisine through the cyclic menus.

Distinct features of hospital catering:

• hygienic and aseptic conditions
• food preparation and menu for the patient is strictly supervised by a dietician
• Doctor’s advice strictly followed
• portion control judiciously is done depending upon the condition of the patient
• diet is therapeutic and balanced according to the requirement of the patient
• timings are maintained for foodservice
• for staff and relatives, regular food is prepared separately.

Q.3. What is indenting? How does it help in controlling food costs in a hotel kitchen? (10)

The basic fundamental of a food operation is to turn a raw food item into an edible product by applying or extracting heat from it. The success of any food service operation is dependent on how the raw ingredients are procured, processed, cooked, and then served to the customer to generate profit. If there is a flaw in any one of the steps, it will affect the profit margin of any organization. Also, for volume catering establishments the principles of indenting would be based on the number of people an establishment is catering to. In volume cooking, one has to look at the menu in totality, and only then can he/she write a detailed product list that needs to be prepared. Indent is a document stating the requirements of goods with the quantity required along with its specification. It is sent to the store department, which in turn procures the items, and dispatches the same to the department on the day specified.

Indenting helps in controlling food costs in the following ways:

• It prevents wastage of food from not being used or getting expired
• The consumption of the ingredients is kept in kind while ordering 
• The yield of each ingredient in each dish is checked and then is ordered as per the demand of the particular dish
• Helps to keep track of any pilferage that is happening.
• Make sure that no amount of ingredients goes unused and new is only ordered when the previous stock is used.
• Makes the implementation of FIFO and LIFO easy.

Or Name and describe any five equipment required for volume feeding. List the factors required for the selection of equipment in the quantity kitchen. (10)

• Pressure Cooker-A pressure cooker is an airtight cooking device that cooks food quickly, thanks to the steam pressure that builds up inside. The steam also makes the food moist, which is why this device is perfect for meat stews, cheesecakes, and much more. Fill the cooker only 3/4 cover it with lid, check rubber, and safety valve. 
• Meat Mincer- is a kitchen appliance for fine chopping (‘mincing’) and/or mixing of raw or cooked meat, fish, vegetables, or similar food. The producer puts the minced food into a funnel, which is placed on the top of the grinder.
• Dough Mixer- Dough mixers are used in bakeries to stir dough ingredients together. Mixing arms stir ingredients in a bowl or trough to produce dough of even consistency. Small bowls may be emptied by hand; large bowls or troughs are tilted to pour out the dough.
• Potato Peeler-its a piece of commercial equipment used to peel volumes of potatoes at once. It consists of a huge drum with a coarse coating on the inside which rotates at very high speeds corroding the outer layer of the potatoes.
• Deep Fat Fryer-A deep fryer is a kitchen appliance used for deep frying. Deep frying is a method of cooking by submerging food into oil at high heat, typically between temperatures of 350 °F and 375 °F (175 °C to 190 °C). While commonly used in commercial kitchens, household models are available and have become increasingly prevalent.

Factor affecting the selection of equipment in quantity kitchen:

• Selecting the right size: Selecting the right size for the kitchen equipment in accordance with your kitchen space is one of the most significant factors when it comes to choosing the right product.
• Functionality: Selecting any equipment having the right functionality is also an important point to consider when shopping for kitchen appliances. There are a lot of useful functions being added to kitchen equipment by various manufacturers.
• Color Coordination: Any new purchase of kitchen equipment must be made in accordance with the overall theme of the kitchen and its design.
• Your budget and affordability: Selecting the kitchen equipment within one’s budget is quite an essential part of any equipment purchase. With many models and diverse functionality of various equipment in the market today, it is very easy for buyers to go overboard.
• Warranty and After Sales: Comparing after-sales service and warranties being offered by various shortlisted products is recommended to choose the right product for your respective needs. 

Q.4. Discuss the salient features of Airline Catering. Name and describe five essential equipment found in an aircraft galley. (10) 

An airline meal or in-flight meal is a meal served to passengers on board a commercial airliner. These meals are prepared by airline catering services. The first kitchens preparing meals in-flight were established by United Airlines in 1936. These meals vary widely in quality and quantity across different airline companies and classes of travel. They range from a simple beverage in short-haul economy class to a seven-course gourmet meal in long-haul first class. The type of food varies depending upon the Airline Company and class of travel. Meals may be served as “one tray” or in multiple courses with no tray and with a tablecloth, metal cutlery, and glassware (generally in first and business classes). The airline dinner typically includes meat (most commonly chicken or beef) or fish, a salad or vegetable, a small bread roll, and a dessert.

Caterers usually produce alternative meals for passengers with restrictive diets. These must usually be ordered in advance, sometimes when buying the ticket. Some of the more common examples include:

• Cultural diets, such as French, Italian, Chinese, Japanese, or Indian style.
• Infant and baby meals. Some airlines also offer children’s meals, containing foods that children will enjoy such as baked beans, mini-hamburgers, and hot dogs.
• Medical diets, including low/high fiber, low fat/cholesterol, diabetic, peanut-free, non-lactose, low salt/sodium, low-purine, low-calorie, low-protein, bland (non-spicy), and gluten-free meals.
• Religious diets, including kosher, halal, and Hindu, Buddhist, and Jain vegetarian (sometimes termed Asian vegetarian) meals.
• Vegetarian and vegan meals. Some airlines do not offer a specific meal for vegetarians; instead, they are given a vegan meal.

Equipment 

• Trash compactor- it is used to compress and collect the trash and garbage collected during the flight
• Beverage chillers-it is used to keep all the beverages onboard cool and chilled and also prevents spoilage of products like milk for long flights.
• Coffee makers- it is used to serving the guests hot and freshly brewed coffee on the flight.
• Trolleys and containers-These are essential on a flight as they are used to keep the items tight and safe so that things don’t fall during the flight and trolleys are used to transport heavy and light objects from one end to the other end of the flight.
• Oven and oven inserts-ovens and its inserts are used to provide the passengers with hot food on board so that it feels like fresh food prepared for the order.

Q.5. Illustrate and explain the factors responsible for the change in food habits in our country. (10)

• Religious reasons will affect a follower’s food choices and behaviors.for example, in some religions specific foods are prohibited, such as pork in the Jewish and Muslim religions.
• Food Availability The growth of different crops and vegetables vary in different regions throughout India hence affecting the food habits of people in India
• Health is also an important factor in affecting the eating habits of people throughout India. Various diseases come with different dietary restrictions.
• Education also plays an essential role in food habits as with education comes exposure to the different cuisines and that promotes and affects the food culture in different places around India. 
• Ethnicity India is a country with an extensive ethnic diversity and different regions in India have their own version of Indian cuisine which makes India a place with a diverse place for food habits.
• The economic status of a person, place, and city plays a major role in the kind of food or dining experiences one gets to see in that place which directly affects the food habits of people in that region. 
• The social status of a person also affects the choice of food items and habits because different societies adopt different eating habits.
• Family background of a person plays a major role in food habits because that decides what are a persons food preferences making the person like or dislike something.
• Introduction to western cuisine is nowadays common in various cities of India providing people with more options to chose from and expanding the palette of a person for food bringing significant changes in food habits.
• Changing food preferences like being vegan, allergic to gluten, or lactose intolerance are also getting significant in Indian society leading to the changes in the ways people serve and consume food.

Q.6. What is the role of a standard recipe and standard purchase specification in the food industry? (10)

The standard recipe is the method of standardizing recipes in such a way so that there is tight control on cost and quantity. Standardization should not be allowed to stifle the individual chef’s flair. A hotel can control quantities, quality, and cost more easily. It is most useful to use a standard recipe in a hotel where there are a number of chefs cooking the food. The standard recipe lays down all the ingredients, methods of production, and quantities used. It indicates the number of portions to be served. This will determine the size of the portion of production control. A section giving variation can be added to reduce the total number of recipes required.

Objectives of Standard Recipe:

• To determine the quantity and quality of ingredients be used.
• To obtain the yield obtainable from a recipe.
• To determine the cost per portion.
• To determine the nutritional value.
• To facilitate portion control.
• It helps in costing of dishes, pricing menus for the banquet.
• It helps in uniform quality and taste.
• Require less supervision.
• Less training is required for a newly appointed employee.
• Establishes food cost control.

Standard purchase specification is a 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.

Objectives of standard purchase specification:

• To establish a suitable buying standard for a particular commodity for the hotel.
• To furnish the supplier in writing in specific terms the requirement of the hotel.
• To help in setting the price of a commodity.
• To obtain a standard product material for f & b dept.
• To obtain a standard product so that measurement of performance of departments can be accurate.

Or Discuss space allocation for various sections of a quantity kitchen serving North Indian Cuisine. (10)

• Delivery Quay Or Loading Bay: Situated at the back of the hotel has a platform at Lorry’s platform level for easy unloading. This place should be well lighted (reflector type lights)
• Receiving Area: The receiving area should be large and convenient enough to receive the volume and type of goods delivered.
• Gas Bank: If cylinders are used they must be kept outside in an open shelterIn case of the gas tank this one has to be at a distance of 150 yards from the main building
• Garbage Disposal: Wet and dry garbage should be stored separately. Wet garbage is stored in containers in an air-conditioned shelter to prevent fermentation and smell.
• Central Stores:  Dry store: A temperature of 70°F (21°C) is ideal. Storing principles. Lightweight item in height (top of the shelves). Heavyweight items in containers, which are labeled. Cases are kept either on shelves or pellets. 
• Cold Room: Refrigerated and low-temperature storage. Cold rooms are under the responsibility of the executive storekeeper or chef larder depending upon the hotel policy.
• Preparation Area: The different types of food (fish, meat, poultry, etc.) should have their appropriate preparation space. The equipment necessary for cooking the food should be sited close to the appropriate point.
• Butchery: Air-conditioned room for meat preparation. Boning, paring, cutting, as well as charcuterie, are done in this section. Portions and cut according to specifications and controlled with scales. Poultry, fish games, etc. are also prepared and portioned here.
• Cooking Area The cooking section/main kitchen is generally regarded as the heart of the kitchen. The material used here is likely to be the most of us wish to work. The material used is likely to be the most expensive the work here is done by the workers who are paid the highest rates. Here semi-manufactured products are turned into finished products.
• Pots And Pans Wash Up: These should be located near the area of food preparation. The process of cleaning includes, scraping, soaking, (both usually done by hand) washing, rinsing, sanitizing, and drying may be done by hand or machine. 
• Service Area: Issuing meals to the restaurants in carried out in this area. A kitchen counter throughout the meals service period.

Q.7. Explain the Indian breads. List five breads, each from North, South, East, and Western parts of our country. (10)

Indian bread is a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.

Most flatbreads from northern India are unleavened and made primarily from milled flour, usually atta or maida, and water. Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either ghee or butter.

In Maharashtra and Karnataka, bread is also made from grains like jowar (Sorghum bicolor), ragi, a finger millet (Eleusine coracana), and bajra or pearl millet, and is called “rotla” in Gujarat and “bhakri” in Maharashtra.

In southern India and the West Coast, most flatbreads are made from peeled and split black lentils (urad dal) and rice. Popular varieties include dosa, appam, uttapam, and rice rotis, and ragi rotis.

Most Indian bread makes use of the yeast spores in the atmosphere for fermentation.

North Indian bread

• Missi roti
• Makki di roti
• Puri
• Bhatura
• Kulcha

South India bread

• Appam
• Adai
• Parotta
• Dosa
• Idli

East Indian bread

• Lucchi
• Pitha
• Mughlai paratha
• Radhaballavi
• Kochuri

West Indian bread

• Bhakri
• Khakhra
• Thalipeeth
• Rotla
• Thepla

Or State the factors that influence eating habits of people in relation to the following for the State of Kashmir Or Kerala: (10)

(i) Geographic location 

Kashmir is the northernmost geographical region of the Indian subcontinent. Until the mid-19th century, the term “Kashmir” denoted only the Kashmir Valley between the Great Himalayas and the Pir Panjal Range. Today, the term encompasses a larger area that includes the Indian-administered territories of Jammu and Kashmir and Ladakh

(ii) Historical background 

The history of Kashmir is intertwined with the history of the broader Indian subcontinent and the surrounding regions, comprising the areas of Central Asia, South Asia, and East Asia. Historically, Kashmir referred to the Kashmir Valley. Today, it denotes a larger area that includes the Indian-administered union territories of Jammu and Kashmir (which consists of Jammu and the Kashmir Valley) and Ladakh. Kashmiri cuisine has evolved over hundreds of years. The first major influence was the food of the Kashmiri Buddhists and Pandits, the Hindus of the valley. The cuisine was then influenced by the cultures which arrived with the invasion of Kashmir by Timur from the region of modern Uzbekistan. Subsequently, it has been strongly influenced by the cuisines of Central Asian, Persia, and the North Indian plains.

(iii) Seasonal availability 

The food of Jammu and Kashmir differs from region to region with the Hindus Dogras of Jammu being predominantly vegetarian; eat a staple diet of rice, wheat, and beans. The Ladakhis eat rice, wheat, millet, locally produced vegetables and fruits, goat meat, and dairy products made from yak milk. Kashmiri food is characterized by its vast array of dishes cooked over a long period of time in exotic spices. The seasons and availability of fresh produce dictate the ingredients, some of which are dried and used in the winter months. The Kashmiri cuisine is essentially meat-based while the eating habits of the Hindu and Muslim Kashmiris differ in its use of certain spices and the prohibition of beef for the Hindus.

(iv) Special equipment 

• Trami: These are large brass plates used for serving food. A trami could be shared between four people in the event of feasts.
• Leij / Degul / Digcha:  Among the Kashmiri pundits, most vegetarian and non – vegetarian dishes are cooked in pots made up of baked clay. The pot is called a Deg, a Degul or a Leij according to its shape and size.
• Goshpar and kaen:  These are a flat course stone and a wooden mallet made out of walnut wood which is used for pounding meat to affine texture, generally used for making Goshtabas and Rishtas.
• Krech: These are different kinds of wooden spoons and ladles used for turning the food in clay pots so that the base of the pots does not get scrapped.
• Khalur and dula: This is a stone mortar and a wooden pestle used for grinding chutneys and pastes.

(v) Staple diets 

Some of the popular Kashmiri meat preparations are:

• Kashmiri Kebab
• Rogan Josh
• Rista
• Jigar/Kaleyji
• Methi Keema

Potato, cottage cheese, and a variety of vegetables are used to make interesting combinations of vegetarian Kashmiri food preparations. Both fresh and dried vegetables are used for cooking. These are some delicious vegetarian dishes from Jammu and Kashmir:

• Hak
• Rajmah
• Ladyar Tsaman
• Nadeir Yakhaen

Rice is a staple diet in Kashmir. It is grown in the lake shores and river banks. Popular rice preparations of Kashmir are:

• Shree Pulao
• Mutton Pulao
• Tursh
• Zarda

Kulcha is a popular bread made of wheat eaten in Kashmir.

(vi) Festivals and special occasions 

• Eid ul Azha and Eid ul Fitr
• Tulip Festival
• Shikara Festival
• Gurez Festival
• Hemis Festival

Q.8. Write short notes on the following (any five): (5×2=10)

(a) Galley 

a kitchen or an area with kitchen facilities in a ship, plane, or camper. It is used to store the food items raw or cooked and equipment that is to be used while serving that food to the passengers of the flight.

(b) Convenience food 

Convenience food, or tertiary processed food, is food that is commercially prepared to optimize ease of consumption. Such food is usually ready to eat without further preparation. It may also be easily portable, have a long shelf life, or offer a combination of such convenient traits.

(c) Awadhi cuisine 

Awadhi cuisine is a cuisine native to the Awadh region in Northern India. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab, and Hyderabad. The city is also known for its Nawabi foods.

(d) Indian fast food 

The fast-food industry in India has evolved with the changing lifestyles of the young Indian population. The sheer variety of gastronomic preferences across the regions, hereditary or acquired, has brought about different modules across the country. It may take some time for the local enterprise to mature to the level of international players in the field. Many of the traditional dishes have been adapted to suit the emerging fast food outlets. The basic adaptation is to decrease the processing and serving time.

(e) Indian sweets 

Indian sweets are known as ‘Mithai’. They rely heavily on sugar, milk, and condensed milk and frying, however, the bases of the sweets vary by region. They are more intense and sweeter than western sweets and desserts and quite a bit heavier since they’re made mainly in Ghee which is clarified butter. Some examples are barfi, balushjahi, basundi, chhena poda, chikki etc. 

(f) Cafeteria 

A cafeteria, sometimes called a canteen outside the U.S., is a type of food service location in which there is little or no waiting staff table service, whether a restaurant or within an institution such as a large office building or school; a school dining location is also referred to as a dining hall or lunchroom

(g) Tandoor 

A tandoor is a cylindrical clay or metal oven used in cooking and baking. The tandoor is used for cooking in Southern, Central, and Western Asia. The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live fire, radiant heat cooking, and hot-air, convection cooking, and smoking in the fat and food juices that drip on to the charcoal.

Q.9. Discuss the different types of Gravies used in Indian cooking. (10) 

Kadhai Gravy 

(Chunks of tomatoes with pounded spices.) This is a gravy that is selectively used in Indian cuisine for making kadhai dishes only like kadhai paneer or sabz kadhai or chicken kadhai. The characteristic flavors of this gravy are sweet, sour, bitter, astringent, salt, spicy. All six flavors must be felt in this gravy to make it a complete dish. 

Yellow gravy 

(gravy used mainly for enriching vegetable gravy) This is a rich gravy with a yellowish color which helps in making a beautiful product when used alone or in a combination with other basic sauces. Generally, small establishments prepare only three basic sauces i.e. makhni, masala, and yellow gravy to create the menu. 

Masala gravy/ sauce 

(chunky gravy) This is the most versatile Indian gravy as it incorporates onion and tomato and thus can be used in preparing most of the recipes as the dishes in India mostly require these two ingredients in one way or the other. This is also called “Kanda masala’ in Maharashtra as the word ‘Kanda’ means onion in the Marathi language. 

Makhni sauce/ gravy 

(Tomato-based ) Makhani Masala is the very aromatic butter based tomato cream sauce seasoned with spices and herbs – the base gravy for most of the tomato-based creamy dishes in Indian restaurants. 

White Gravy/sauce 

(korma and other rich gravy) This sauce was developed during the Mughal era when the Mughal emperors wanted to enjoy moonlight dinner in the courtyards of Taj mahal. The creaminess of the gravy was prepared to match the mood of the evening. 

Q.10. Match the following: (10×1=10) 

(a) Wazwan	(i) Equipment
(b) Dodol	(ii) Food essence/flavour
(c) Cocum	(iii) Spice
(d) Groundnut oil	(iv) Alcohol
(e) Mustard oil	(v) Tamil Nadu
(f) Toddy	(vi) Maharashtra
(g) Amti	(vii) Rajasthan
(h) Kewra	(viii) Muslim festival
(i) Hamam Dasta	(ix) Sweet
(j) Panch phoron	(x) Sea food
	(xi) Bread
	(xii) West Bengal

(a) Wazwan	(viii) Muslim festival
(b) Dodol	(ix) Sweet
(c) Cocum	(iii) Spice (v) Tamil Nadu
(d) Groundnut oil	(xi) Rajasthan
(e) Mustard oil	(x) Sea food
(f) Toddy	(iv) Alcohol
(g) Amti	(vi) Maharashtra
(h) Kewra	(ii) Food essence/flavour
(i) Hamam Dasta	(i) Equipment
(j) Panch phoron	(xiii) West Bengal