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2nd Sem Food Production Notes

Layout of receiving areas

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Last updated: 5 July 2023

GENERAL FLOW PATTERN OF RECEIVING AREAS  

RECEIVING AREA

Receiving area is a place where the goods are received into the hotel. This place is not only used to receive raw food commodities but also to offload all the supplies of the hotel. This area also restricts the entry of unauthorized personnel into the hotel and is located near the rear entry of the hotel also known as staff entrance.
Various jobs are carried out in the receiving area and this is one place in the hotel where all the supplies are received. From food commodities to engineering supplies, everything lands up at the receiving dock, where the items are checked as per specifications given to the supplies and recorded in various formats. Let us discuss some of the receiving procedures carried out at this place.

ORDERING VEGETABLES

All ordering is done through the purchasing department for proper control. All order sheets should be sent to the purchasing department in the evening, at the time agreed by the kitchen and the receiving department. If an order is placed directly to the suppliers due to emergency, a mail should be sent to purchase stating the reason as well as the ordered quantity. The procedure of ordering through purchase ensures that the orders are placed to the suppliers in time and the receiving can be done as per the standards specified by the hotel. When the goods are received, they are entered into a format known as daily receiving report (DRR).

QUALITY CHECK

Receiving personnel takes charge of the receiving of vegetables, stacking, and cleaning of the receiving area. The receiving clerk receives the commodities as per the standard specifications agreed by the hotel and the vendor.

SENSITIZATION

All vegetables should be sanitized with 50ppm chlorine. Usually, a double sink is used for washing and sanitizing of vegetables.

AWARENESS

A standard purchase specification with photographs of the product should be made available to the receiving clerk to make the receiving more accurate.

Layout of receiving areas 1

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Syllabus BHM151 (T)

01 Soups

  1. Basic recipes other than consommé with menu examples
    1. Broths
    2. Bouillon
    3. Puree
    4. Cream
    5. Veloute
    6. Chowder
    7. Bisque etc
  2. Garnishes and accompaniments
  3. International soups

02 Sauces & Gravies

  1. Difference between sauce and gravy
  2. Derivatives of mother sauces
  3. Contemporary & Proprietary

03 Meat Cookery

  1. Introduction to meat cookery
  2. Cuts of beef/veal
  3. Cuts of lamb/mutton
  4. Cuts of pork
  5. Variety meats (offals)
  6. Poultry (With menu examples of each)

04 Fish Cookery

  1. Introduction to fish cookery
  2. Classification of fish with examples
  3. Cuts of fish with menu examples
  4. Selection of fish and shell fish
  5. Cooking of fish (effects of heat)

05 Rice, Cereals & Pulses

  1. Introduction
  2. Classification and identification
  3. Cooking of rice, cereals and pulses
  4. Varieties of rice and other cereals

06 i) Pastry

  1. Short crust
  2. Laminated
  3. ChouxHot water/Rough puff
    1. Recipes and methods of preparation
    2. Differences
    3. Uses of each pastry
    4. Care to be taken while preparing pastry
    5. Role of each ingredient
    6. Temperature of baking pastry

ii) Flour

  1. Structure of wheat
  2. Types of Wheat
  3. Types of Flour
  4. Processing of Wheat – Flour
  5. Uses of Flour in Food Production
  6. Cooking of Flour (Starch)

iii) Simple Breads

  1. Principles of bread making
  2. Simple yeast breads
  3. Role of each ingredient in bread making
  4. Baking temperature and its importance

07 Pastry Creams

  1. Basic pastry creams
  2. Uses in confectionery
  3. Preparation and care in production

08 Basic Commodities

i) Milk

  1. Introduction
  2. Processing of Milk
  3. Pasteurisation – Homogenisation
  4. Types of Milk – Skimmed and Condensed
  5. Nutritive Value

ii) Cream

  1. Introduction
  2. Processing of Cream
  3. Types of Cream

iii) Cheese

  1. Introduction
  2. Processing of Cheese
  3. Types of Cheese
  4. Classification of Cheese
  5. Curing of Cheese
  6. Uses of Cheese

iv) Butter

  1. Introduction
  2. Processing of Butter
  3. Types of Butter

09 Basic Indian Cookery

i) Condiments & Spices

  1. Introduction to Indian food
  2. Spices used in Indian cookery
  3. Role of spices in Indian cookery
  4. Indian equivalent of spices (names)

ii) Masalas

  1. Blending of spices
  2. Different masalas used in Indian cookery
    1. Wet masalas
    2. Dry masalas
  3. Composition of different masalas
  4. Varieties of masalas available in regional areas
  5. Special masala blends

10 Kitchen Organization and Layout

  1. General layout of the kitchen in various organisations
  2. Layout of receiving areas
  3. Layout of service and wash up