Table of Contents
Q.1. List the different types of equipment required for a bulk kitchen and give the care and maintenance of any five heavy equipment. (5+5=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
It 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
It 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.
Masala Grinder
Maintenance
- Wash grinder and stone.
- Keep stone in the grinder, attach the belt to it, and put the masala ingredients in the grinder with enough moisture.
- Put on the main switch of a grinder.
Care: Detach belt from grinding stone, remove all the masala from stone. Wash thoroughly and wipe dry. Grinder wash with warm water, wipe with a dry duster. Do overhauling once in a month.
Griller – Hot Plate
Maintenance
- Wipe griller – hot plate with the damp duster.
- Put on the switch, once it becomes hot, put the pre-prepared item on it and cook.
Care: Cast iron grill plates may occasionally need scraping. After every season, it is best to wash the plates with a mild detergent solution, rinse and dry.
Tandoor
Maintenance
- Put charcoal in tandoor separately and light some coal on the gas burner.
- Pour live coal in tandoor. Keep the ash-pit half-open.
Care: Allow the tandoor to cool. Once in week coat the tandoor with a mixture of ash, earth, and water. Season inside of tandoor with mustard and oil.
High-Pressure Burners Range
Maintenance
- Start the main connection of gas. Slightly turn the operating knob towards the left and light the gas with the help of match-stick or gaslighter.
- Do not increase gas pressure before lighting the burners.
Care: Immediately wipe up all the spillings and boilers. If during cooking periods, spilling is left to bake and harden on hot surfaces the cleaning becomes much more difficult.
Tilting Pan
Maintenance
- Ensure that the pan is tightly fitted by moving the handle of the pan.
- Switch on the main, then switch on an operating switch, turn temp. control on high.
- Start a gas connection. Press the ignition switch for 20 secs. Put fat or oil and then use it according to preparation.
Care: The equipment should be cleaned thoroughly after use. Normally washing with hot soapy water and rinsing with clean water will be sufficient. Wire scourer or scouring powders are not recommended for models with an all stainless steel finish. If the pan has been used for frying, care should be taken to remove all oil film build-up. The tilting mechanism may require occasional greasing with a light non-toxic oil.
OR Classify Quantity Kitchen equipment with the help of examples. Explain the points to be considered while procuring this equipment. (5+5=10)
Heat Generating Equipment
- Range Tops. The range is still the most important piece of cooking equipment in the kitchen, even though many of its functions have been taken by other tools, such as steamers, steam kettles, tilting skillets, and ovens.
- Ovens. The oven and the range top are the two workhorses of the traditional kitchen, which is why the two are so often found in the same units. Ovens are enclosed spaces in which food is heated usually by hot air
Cold Generating Equipment
- Walk-in / Cold Storage- Walk-ins are refrigerated compact areas where one could walk inside, and hence the name ‘walk-in’. they can be custom-made to any size suited for an operation.
- Freezer / Deep Freezer- Freezers are available in various sizes and are very important for any bulk-cooking operation. As quantity cooking involves planning and advance mise en place, one needs sample refrigerated space to store the same until it is ready for cooking.
Processing Equipment
- Mixers. Vertical mixers are important and versatile tools for many kinds of food mixing and processing jobs, both in the bakeshop and in the kitchen.
- Slicer. A slicer is a valuable machine because it slices foods more evenly and uniformly than can be done by hand. Thus it is valuable for portion control and for reducing cutting loss.
Holding & Storage Equipment
- Stockpot. A large, deep, straight-sided pot for preparing stocks and simmering large quantities of liquids. Stockpots with spigots allow the liquid to be drained off without disturbing the solid contents or lifting the pot.
- Saucepot: Round pot of medium depth, similar to stockpots, but shallower, making stirring or mixing easier used for soups, sauces, and other liquids.
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.
- Suitability for the commercial kitchens: It goes without saying that you should never use domestic equipment in commercial kitchens. Not only are such appliances unable to keep up with the day-to-day demands of professional kitchens hence only commercial equipment should be used.
Q.2. Plan a 3-day cyclic menu for a hostel mess serving 500 PAX. Calculate the total indent cost at the prevailing market rate: (7+3=10)
(i) Food allowance: Rs.40/- per day.
(ii) 3 meals; breakfast, lunch, dinner
(iii) Make necessary assumptions.
Days | Breakfast | Lunch | Dinner |
Day 1 | Dosai, Sambar, Tomato Chutney, Bread, Butter Jam, Coffee/Tea, Milk | Fulka, Peas Masala, Dry Ladies finger fry, Plain rice, sambar, Curd, | Chapati, Dhal or Alu kurma, Bisibelabaath, Onion-Raita, Fruit salad (1 cup), Potato chips, Butter Milk |
Day 2 | Poori, Aloo Sabji/Channa masala, Bread, Butter Jam, Coffee/Tea, Milk | Chapati, Dry Aloo Gobi masala, Plain rice, Rasam, Curd, Carrot & Avial | Chapati, Veg Butter Masala, Dry Gobi Manchurian, Plain Rice, Sambar, Pepper Rasam, ButterMilk, Banana, |
Day 3 | Alu Parota(4 Nos.), Curd, Pickles, Bread, Butter Jam, Coffee/Tea, Milk | Chapati, Soya Beans Rajma masala, Plain rice, Rasam, Curd, | Bhatura, Chole, Curd Rice, Banana, |
Indent sheet with costing
S.No | Ingredients | Quantity | Rate(₹) | Total |
1 | Flour | 100 kg | 30 | 3000 |
2 | Rice | 50 kg | 60 | 3000 |
3 | Oil | 20 l | 100 | 2000 |
4 | Milk | 30 l | 50 | 1500 |
5 | Curd | 20 kg | 50 | 1000 |
6 | Potatoes | 50 kg | 20 | 1000 |
7 | Onions | 50 kg | 30 | 1500 |
8 | Tomatoes | 25 kg | 40 | 1000 |
9 | Chana Dal | 10 kg | 70 | 700 |
10 | Rajma Dal | 10 kg | 90 | 900 |
11 | Lady finger | 5 kg | 40 | 200 |
12 | Banana | 20 kg | 50 | 1000 |
13 | Bread | 50 pac | 20 | 1000 |
14 | Butter | 10 kg | 200 | 2000 |
15 | Coffee | 2 kg | 300 | 600 |
16 | Tea | 3 kg | 200 | 600 |
Total | 21000 |
Q.3. Give the classification of welfare catering and discuss the salient features. (5+5=10)
The provision of food and beverages to people to fulfill a social obligation, determined by a recognized authority, is known as welfare catering. This grew out of the welfare state concept, prevalent in western countries. It includes catering in hospitals, schools, colleges, the armed forces, and prisons. Welfare Catering is mainly about providing food at minimal costs. It does not serve the purpose of generating revenue. This kind of establishment does not promote a lucrative food menu. They mostly follow a Cyclic Menu that is good enough to fulfill the nutritional requirements of the customer.
Different branches of welfare catering are as follows:-
Industrial Catering
The provision of food and beverages to ‘people at work,’ in industries and factories at highly subsidized rates is called industrial catering. It is based on the assumption that better-fed employees at concessional rates are happy and more productive. Catering for a large workforce may be undertaken by the management itself, or maybe contracted out to professional caterers. Depending on the choice of the menu suggested by the management, catering contractors undertake to feed the workforce for a fixed period of time at a predetermined price.
Institutional Catering
The provision of food and beverages to ‘students in schools or colleges’ at highly subsidized rates is called institutional catering. It is the responsibility of the institutes to provide the students with a complete balanced diet. This kind of catering establishment may be undertaken by the management itself or may be contracted out to professional caterers. The food menu in this type of establishment is Cyclic and is mostly based on the seasonal availability of ingredients. The concept is not to earn revenue but to serve their own social responsibility.
Travel Catering
The provision of food and beverages to passengers, before, during, and after a journey on trains, aircraft, and ships and in buses or private vehicles is termed as transport catering. These services may also be utilized by the general public, who are in the vicinity of a transport catering unit. The major forms of modern-day transport catering are airline-catering, railways catering, ship catering, and surface catering in coaches or buses which operate on long-distance routes.
- Airline Catering – Catering to airline passengers on board the aircraft, as well as at restaurants situated at airport terminals is termed as airline catering.
- Railway Catering – Catering to railway passengers both during the journey as well as during halts at different railway stations is called railway catering.
- Ship Catering – Ship catering is catering to cargo crew and passenger ship passengers. Ships have kitchens and restaurants onboard.
Hospital Catering
The object of catering in hospitals is to assist the nursing staff to get the patient better as soon as possible. To do this, it is necessary to provide good quality food, cook it with the minimum loss of nutrients, and to provide it to the patients in an appetizing manner. If the food supplied to the patient is good plentiful, appetizing, and nutritionally correct, then it plays a very great part in the speedy recovery of the patient.
Q.4. Write short notes on any four of the following: (4×2 ½ =10)
(a) Principles of indenting
The yield of a product
The yield of a particular commodity has a huge impact on the indenting for volumes. All the recipes should be updated with the yields, as we need to indent for the net weight in a recipe and not for the usable weight.
Type of event
The type of event for which the food is required also plays a major role in the indenting of food. A wedding function would have a huge range of menu catering to up to 1,000 people or sometimes even more.
Regional influence
Regional food also plays an important role in deciding the indenting for a particular item. People from Bengal would love to eat seafood, while people from north India would prefer chicken. The type of dish (dry or gravy) also plays an important part in deciding the quantity to be produced.
Service style
The style of service, whether buffet or a la carte, also determines the indenting and portion size of a dish. It is easy to predict the quantities for fixed portion size, but the challenge arises when food is laid out on a buffet for self-service. In many institutional caterings, a buffet is controlled by the catering managers, and strict portion control is exercised over expensive food items, but in hotels, the food on a buffet cannot be controlled.
Other factors
- The number of persons to feed
- Number of items on the menu
- Choice provided on the menu
- Number of non-veg items on the menu and its vegetarian alternatives
- Number of vegetarians
- Beef, mutton, chicken eaters
(b) Staffing for volume production
Various job levels available in a volume production set up are as follows:-
- The food Director is at the top of the hierarchy to design, implement, and maintain an effective food safety program. He also trains, motivates, and supervises the food service employees to ensure smooth functioning.
- The are multiple other job titles for supervising the workforce such as a dietitian, chef, head cook, catering manager, etc. they all collectively plan menus, production procedures, control costs, and manage budgets.
- Then there is the skilled workforce. The chef is the head of the establishment, but the cooks are the backbone. They have the required knowledge and experience of cooking techniques for a large number of people.
- Entry-level jobs in food service require no particular skills and experience. Workers in these jobs are assigned such work as washing vegetables and preparing salad greens,
(c) Hospital catering
The dietary department ranks as one of the major departments of the hospital, headed by a specialist, the dietitian. “The object of catering in hospitals is to assist the nursing staff to get the patient better as soon as possible. To do this, it is necessary to provide good quality food, cook it with the minimum loss of nutrients, and to provide it to the patients in an appetizing manner. If the food supplied to the patient is good plentiful, appetizing, and nutritionally correct, then it plays a very great part in the speedy recovery of the patient. – A part possibly as equally important as careful nursing and skilled medical attention. Diet therapy is the use of food; as an agent in effecting recovery from illness. It ‘is concerned with the nutrition of all patients-those receiving normal diets as well as those for whom modified diets have been prescribed.
(d) Flight catering
An airline meal or in-flight meal is a meal served to passengers onboard a commercial airliner. These meals are prepared by airline catering services. 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.
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:
The airline dinner typically includes meat (most commonly chicken or beef) or fish, a salad or vegetable, a small bread roll, and a dessert.
- 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.
- 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.
(e) Mobile catering
Mobile catering is the business of selling prepared food from some sort of vehicle. It is a feature of urban culture in many countries. Mobile catering can be performed using food trucks, trailers, carts, and food stand. Many types of foods may be prepared. Mobile catering is also used to provide food to people during times of emergency.
- Hot dogs and other sausages in the United States.
- Halal food such as lamb or chicken over rice, or in a gyro.
- Ice cream and other frozen treats.
- Coffee, bagels, donuts, egg sandwiches, e.g., bacon, egg, and cheese, and other breakfast items.
- Tacos, burritos and other Mexican-style food that can be held in the hand
(f) Nutritional factor for the industrial worker
The nutrition of workers in the industry is a relatively new phase of industrial medicine. As the preventive aspect of industrial medicine has become more generally recognized, the value of proper nutrition has been given more attention. The fact that diet inadequacies do affect the worker’s efficiency, absence record, injury record, as well as his general physical and mental well-being is beginning to be accepted by the most discerning of industrial leaders. They realize that if workers are to keep well and turn out a maximum of production proper nourishment is necessary.
Little information is available as regards the diets of workers themselves as distinct from their families. Surveys have been made in some parts of the country which seem to indicate that in a large percentage of cases workers and their families have been eating diets considerably below what they should be.
Q.5. Discuss the various factors affecting the food habits of people in different parts of India. Illustrate with examples. (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.
- The 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.
OR Discuss the contribution of any five communities in the growth and development of the Indian culinary mosaic. (10)
The five communities that contributed in the growth and development of the indian culinary mosaic are as follows:-
The Mughals
The most important is probably the Mughals who invaded India in 1526. They brought their favourite dishes and cooking methods to the north Indian states, and the fusion of these with Indian staples and local foods led to the evolution of Mughlai cuisine. Meat was introduced and transformed into delicate kormas and fragrant biryanis. They also introduced the tandoor, a clay oven, originally from Egypt to India. This helped produce a variety of meat dishes and breads like spicy kebabs, tandoori chicken, chicken tikka, and tandoori rotis. The Moguls also introduced a selection of exotic fruit and nuts to the established cooking traditions of Kashmir and Punjab.
The Portugese
The first Europeans to arrive in Indian were the Portuguese in 1498, they colonised three western costal areas, Goa being the most famous. They introduced ingredients such as chillies, peppers, tomatoes and cashew nuts. They have certainly left their mark on the cuisine of Goa, with a variety of fish and pork dishes. Vindaloo is Goa’s most famous export, but its origins are in fact Portuguese. In the 16th century, when the Portuguese traders embarked on their long voyage to India, they carried pork, preserved in vinegar, garlic and black pepper. The word vin comes from vinegar and aloo is derived from alho, the Portuguese word for garlic.
The British
The British colonialists of the Raj arrived in India in 1599, initially for a share of the wealth from the trade in spice. By 1850 they established the East India Company in Calcutta (Kolkata), which became an important trading post for the British. The British left dishes in their wake, the most popular chicken jalfrezi which originated in Calcutta, where Indian chefs during the British Raj used leftover cold meat, generally from the Sunday roast and stir fried it with spices. They also introduced cabbages and runner and broad beans into Indian cooking.
The Parsis
The Parsis arrived in India in the seventh century after fleeing religious persecution in Iran, and settled on the west coast in Gujarat and Bombay (Mumbai). They are a small community but have nonetheless contributed significantly to Indian culture. Parsee food tends to be hot, sweet and sour, and the lamb dhansak is a famous Parsee dish traditionally served on special occasions.
The South Indian Community
Southern Indian cuisine is known for its tasty fried or griddle-cooked snacks. Dosas consist of a large crepe-like rice pancake that is usually filled with vegetables, chutneys, or masala curries. Uttapams are similar to dosas but are thicker with the “filling” sprinkled on top like a pizza. Idlis and vadas are fried delicacies similar to savory doughnuts that are served as accompaniments to sambars and rasams. Apart from restaurants that specifically serve Southern Indian cuisine, the only South Indian food that is frequently found in Indian restaurants is pappadums, a fried crispy rice cracker usually spiced with black peppercorns.
Q.6. Discuss any ten Indian sweets with respect to regions and a variety of ingredients. (10)
- Balu shahi Dessert prepared in the north region of India using ingredients like maida flour, yogurt, oil, sugar and soaked in sugar syrup after deep frying
- Gajar ka halwa its a very popular dessert in the northern region of India in the winters made using carrots, mils, sugar, ghee, cashews, and raisins.
- Gulab jamun these are Fried milk balls soaked in sweet syrup, such as rose syrup or honey. Famous in the northern region of India.
- Cham cham It is a traditional Bengali sweet, popular through the Indian subcontinent. The sweet comes in a variety of colors, mainly light pink, light yellow, and white. It is coated with coconut or mawa flakes as a garnish.
- Malpua is a pancake served as a dessert or a snack originating from the Indian subcontinent, popular in India, Nepal, and Bangladesh.
- Mishti Doi is a fermented sweet doi (yogurt) It is popular in the Indian states of West Bengal, Tripura and Assam’s Barak Valley. It is made with milk and sugar/jaggery.
- Ras malai or rossomalai is a dessert originating from the eastern regions of the Indian subcontinent, possibly Bengal. The name ras malai is the Hindi cognate of Bengali: rosh, meaning “juice”, and malai, meaning “cream”. It has been described as “a rich cheesecake without a crust”.
- Double ka meetha, also known as Shahi Tukra, is a bread pudding Indian sweet of fried bread slices soaked in hot milk with spices, including saffron and cardamom. Double ka meetha is a dessert of Hyderabad,
- Mysore pak is an Indian sweet prepared in ghee. It originated in the city of Mysuru, one of the major cities in the Indian state of Karnataka. It is made of generous amounts of ghee, sugar, gram flour, and often cardamom.
- Puran Poli is an Indian sweet flatbread. Prepared using wheat flour, gram, and jaggery. Common in the Maharashtra region of India.
- Shrikhand is an Indian sweet dish made of strained Dahi (yogurt). A creamy dessert made out of strained yogurt often served with dried fruits such as mangoes.
OR Discuss any ten Indian breads with respect to cooking methods and a variety of ingredients. (10)
- Adai – a typical dish in South India and Sri Lanka. In Tamil Nadu, the popular adai dishes are made from millet dough or rice dough. It is closer to a dosa when made with a fermented batter of a mixture of lentils cooked on a hot pan.
- Appam – a type of South Indian pancake made with fermented rice batter and coconut milk cooked on a heated pan
- Baati – hard, unleavened bread cooked in the desert areas of Rajasthan, and in Madhya Pradesh. It is usually dry-roasted or fried
- Bhakri – round flat unleavened bread made mainly using Sorgham bicolr or Pearl millet often used in the cuisine of the state of Maharashtra in India but is also common in western and central India, especially in the states of Rajasthan, Gujarat, Malwa, Goa, and northern Karnataka. It is cooked on a Hot Tawa.
- Chapati – unleavened flatbread (also known as roti) from India, Nepal, Bangladesh, and Pakistan which is baked on a hot surface. It is a common staple food in India. Cooked on a Hot tawa
- Cheela – crepes made from a batter of varying ingredients in North India – ingredients usually include pulse (dal) flour, wheat flour, and sometimes finely chopped vegetables. Cooked on a lightly greased pan
- Chikkolee – spicy wheat dish common in southern Andhra Pradesh and parts of Maharashtra. Dry roasted on a hot pan
- Dosa – fermented crêpe or pancake made from rice batter and black lentils. It is a staple dish in South Indian states of Karnataka, Tamil Nadu, Andhra Pradesh, and Kerala. Made on a hot greased pan
- Paratha – layered or stuffed flatbread from North India – traditionally made from whole wheat flour by baking with oil on a hot surface.
- Pitha/Pithe – a type of cake made from fermented rice batter, dim sum, or bread common in Bengal, Assam, and Orissa. Steamed or roasted on a pan.
Q.7. Mention the State/Region and give a one or two-line description for any ten of the following items: (10×1=10)
(a) Macher Paturi
Macher Paturi is Bengali Style Barramundi Fish cooked by wrapping in banana leaf. The bhetki fish pieces are marinated in a spiced mustard paste, wrapped in banana leaf individually and then slow cooked till tender.
(b) Dum Dena
Dum dena is a famous cooking method in Awadhi cuisine. Dum means breath. It’s a process of cooking where the ingredients are semi cooked and placed in a deg or pot then sealed with dough. Hot charcoal is placed below and above the vessel which is buried underground. This is a very slow cooking process where the flavour of the dish is intensified through the dum cooking method.
(c) Puran Poli
Puran Poli is an Indian delicacy from the maharashtrian region made by stuffing soft whole wheat dough with soft cooked yellow lentils, jaggery/brown sugar, cardamom, nutmeg and saffron. It is then rolled thin and cooked on a griddle with lots of ghee to make it into a golden brown, flavorful and aromatic flat bread. When torn apart it has a ooey-gooey perfection.
(d) Sarso Ka Saag
A classic Punjabi dish, this Sarson Da Saag recipe is gravy dish made from mustard leaves, spinach and bathua along with Maize flour and spices. The end result is a bowl full of aromatic, delicious and creamy green saag full of antioxidants and nutrients.
(e) Panch Phoran
Panch Phoron (also called panch phoran or paanch phoron) literally means “five spices.” It is a spice blend commonly used in Eastern India and Bangladesh and consists of the following seeds: Cumin, Brown Mustard, Fenugreek, Nigella, and Fennel. The spices are left whole and, depending on how they’re being used, are either dry-roasted or fried in oil.
(f) Gongura
Gongura is a plant grown for its edible leaves in India. These leaves are used in south-central Indian states like Andhra Pradesh to impart a tart flavor. Gongura comes in two varieties, green stemmed leaf and red-stemmed. The red-stemmed variety is sourer than the green stemmed variety. Gongura is a rich source of iron, vitamins, folic acid, and antioxidants essential for human nutrition.
(g) Goda Masala
Goda masala is a special spice blend unique to Maharashtrian cuisine. the spices used here are aromatic spices and these lend a subtle sweet aroma without hints of pungency & heat. So when you smell goda masala, you won’t sense the heat & pungency which is felt in other spice blends like garam masala and its variations. Hence this masala gets translated in English to sweet masala.
(h) Haleem
Haleem is made of wheat, barley, meat: usually minced beef or mutton; goat meat; or Lamb and mutton; or chicken, lentils, and spices. Sometimes rice is also used. This dish is slow-cooked for seven to eight hours, which results in a paste-like consistency, blending the flavors of spices, meat, barley, and wheat. It has an Arabic origin and is popular in multiple Indian states such as Hyderabad and West Bengal.
(i) Dal Bhati Churma
This three-in-one treat dal baati churma is a typical Rajasthani treat. A platter of semi-sweet Churma, spicy Dal, and deep-fried Baati, is one such traditional Rajasthani dal baati churma combination. Fresh baatis drowned in piping hot dal is a perfect accompaniment for churma.
(j) Ghewar
Ghewar is a disc-shaped sweet from the Rajasthani cuisine with a texture that resembles a honeycomb is made with all-purpose flour and soaked in sugar syrup. There are plenty of varieties of the traditional dessert Ghewar including mawa and malai.
(k) Potli Ka Masala
An authentic masala for making paaya nihari or sirey paaya nihari both. It can also be used for cooking lamb head curry. The masala has to be tied up in a muslin cloth and dropped into the cooking pot. The slow cooking makes the masala also to release its aroma and taste into the boiling broth. Contains whole spices such as Coriander seeds, Betel roots (Paan ki jad) , Bay Leaves, Stone flowers (Pathar ka Phool), Star Anise (Dagad Phool), Dried Rose petals
(l) Pongal
Pongal or Huggi is a popular South Indian rice dish. In Tamil “Pongal” means “bubbling up”. In Telugu and Kannada Pongali is a dish of rice mixed with boiled milk and sugar. Huggi is derived from the Old Kannada word Puggi meaning “bubbled up, ballooned”
(m) Sandesh
Sandesh is a dessert, originating from the Bengal region in the eastern part of the Indian subcontinent, created with milk and sugar. Some recipes of Sandesh call for the use of chhena or paneer.
(n) Ghee Durust Karna
This is an important step in Awadhi cooking. It means seasoning the cooking medium (oil or ghee) with flavorings like cardamoms, other whole spices, and kewra water.
Q.8. Explain the salient features of Kashmiri OR Kerala cuisine with respect to the following factors: (5×2=10)
(a) Geographical features
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
(b) 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.
(c) 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.
(d) 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 are 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.
(e) Staple diet
Some of the popular Kashmiri meat preparations are:
- Kashmiri Kebab
- Rogan Josh
- Rista
- 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
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
- Zarda
Kulcha is a popular bread made of wheat eaten in Kashmir.
Q.9. (a) Discuss in detail the purchase system and techniques. (6+4=10)
Purchasing systems make the purchasing process more efficient and help companies reduce supply costs. Computerized purchasing systems can cut companies’ administrative costs, shorten the length of the purchase cycle and reduce human error, thereby minimizing shortages. They can also simplify order tracking and make it easier to manage purchasing budgets by quickly creating expenditure reports.
Purchasing systems play an essential role in controlling a company’s cash outflows. They ensure that only necessary purchases are made and that they are made at reasonable prices. Purchasing systems make use of outputs from production planning systems. These outputs include input amounts needed in the production process.
Purchase must support the needs of operations by providing an uninterrupted flow of high-quality goods and services that internal customers require. This can be done by:
- Buying at the right price
- From the right source
- At the required specification
- In the right quantity
- Delivery at the right time
Buying techniques depend on the type of market and the kind of operation:
- Informal buying: This is used mainly for casual buying, where the amount involved is quite large and speed in the purchase is desired. This usually involves small organizations. This category involves oral negotiations, talking directly to salespeople, face to face, or using the telephone. Informal methods vary according to market conditions.
- Formal buying: These are best for large contracts for commodities purchased over a long period of time. Prices did not vary much during the year, once the basic price has been established. This is also known as competitive buying, it involves giving suppliers written specifications and quantity needs. Negotiations are normally written.
(b) Give the specification for Tandoori Chicken and Salad tomatoes in the prescribed format.
Standard Purchase Specification
Product: Chicken
- Use: Tandoori Chicken
- Grade / quality: A
- Unit: Kg
- Price / unit: ₹ 210
- Availability: All year round
- Appearance: Fresh
- Texture: Soft and Smooth
- Colour: Light Pink
- Packing: Sealed in airtight containers
- Size and shape: Approx. weight should be 1 kg per whole kitchen
- No. Per kg: 1
Product: Tomato
- Use: Salad
- Grade / Quality: Super
- Unit: Kg
- Price / unit: ₹ 40
- Availability: All year round
- Appearance: fresh
- Texture: Juicy and Pulpy
- Colour: Bright Red
- Packing: Sealed in packets of 1kg to prevent from getting crushed
- Size and shape: approx. the weight of each tomato should be 80 gr.
- No. Per kg: 12
OR Explain the concept of base kitchen help in off-premise catering. List the factors to be considered while planning an off-premise catering menu. (5+5=10)
Benefits of having a Base Kitchen for off premise catering are:-
Business expansion
While you’ll use your central kitchen to provide items for your restaurants, it also gives your business the opportunity to expand to new markets such as the food retail and wholesale business. Do customers rave about your tomato sauce and often ask for the recipe? You can use the space and resources of a central kitchen to jar and sell it at local markets.
Consistency
Since everything is produced in the same place, at the same time, using the same equipment, businesses can guarantee a more consistent taste and quality across their locations. The more you make in-house, the less you risk receiving items that don’t meet your standards.
Brand development
While your chefs are busy in your restaurant, you can work on menu development off-site. Central kitchens allow you to create a signature brand and flavor that is unique to your restaurants.
Efficiency
Central kitchens are more efficient because they allow you to automate your production process, human resource procedures, and delivery operations. Since many of the dishes’ essential components are prepared in the central kitchen, your restaurant staff can focus on precision and better customer service.
Extra Income
If you find that you’re not using your central kitchen for big chunks of the day, you can rent it out to food trucks, other restaurants, or food entrepreneurs.
Factors that should be considered while planning the menu of an off premise catering are:-
Know your guest and preferences
If you want a successful event, then the event planner should consider the type of guests (attendees) at first. For any event planner it is necessary to understand the likes and dislikes of your guests. Once you have a general profile of your guest list, plan a menu that offers a variety of food and beverages so that guests have options to choose from.
Offer variety
The menu should address each and every guest. Event planners should always plan to offer several entrée or menu choices to ensure that all guests will be pleased with the meal.
Anticipate special needs
With many health related and religion issues and preferences, event planners should anticipate the special dietary requirements while planning a menu. Perhaps your guests have a special diet they follow such as low fat, vegan and kosher.
Seasonal and local fresh items
While drafting the menu, consider seasons too as it plays a vital role in the selection of food and beverages. Including local and seasonal products in the menu can really reflect the time and place of your event. Another important factor is to consider the region or location of the event and popular food items from the local area.
Menu that fits event schedule
Time is the most important and greatest guide to determine the menu for an event. Special occasions like Christmas, birthdays, anniversaries, etc. require special menus. If the event is starting with breakfast or lunches, then the menu should offer items that can hold up for longer periods of time without ruining the integrity of the food.
Q.10. A Fill in the blanks: (5+5=10)
(i) Farsan is the term used for Gujarati snacks.
(ii) A soup made from trotters and the tongue of lamb is called Nihari.
(iii) ‘Besan’ is obtained by milling chana dal.
(iv) Marathi Mukku is used in bisi bele bath.
(v) Indian culinary term for dry mango powder amchoor.
B Match the following:
| (i) Govind bhog | (a) Tamil Nadu |
| (ii) Lukmi | (b) Bengal |
| (iii) Chitranna | (c) Hyderabad |
| (iv) Dagad Phool | (d) Maharashtra |
| (v) Gudi padwa | (e) Karnataka |
Ans.
| (i) Govind bhog | (b) Bengal |
| (ii) Lukmi | (c) Hyderabad |
| (iii) Chitranna | (e) Karnataka |
| (iv) Dagad Phool | (a) Tamil Nadu |
| (v) Gudi padwa | (d) Maharashtra |