10 08 Kitchen Standard Operation Procedures 198 Pages PDF

Oriental Hospitality Consultants – OrientalHospitality.
com
STANDARD OPERATION
PROCEDURES
FOOD & BEVERAGE
KITCHEN
Agenda
Oriental Hospitality Consultants – OrientalHospitality.com
1. Kitchen Basics
1. 01 Company Introduction & Mission Statement
1. 02 Benefits Of Training
1. 03 Objectives Of Standards
1. 04 Kitchen Ethics
1. 05 Achievement Reviews
1. 06 Personal Hygiene & Grooming
1. 07 Prevention Of Accidents – First Aid
1. 08 First Aid Box
1. 09 Germs In The Kitchen
1. 10 Equipment Hygiene
1. 11 Product Hygiene
1. 12 Handle Routine Cleaning Tasks
1. 13 Do’s & Don’ts
1. 14 Staff Behaviour
1. 15 Staff Responsibilities
1. 16 Management & Goals
1. 17 Safety Regulations
1. 18 Team Work
2. Kitchen Operation
2. 01 Chef’s Standards
2. 02 Culinary History
2. 03 Kitchen Design & Structure
2. 04 Sections
2. 05 Gardemanger
2. 06 Butcher
2. 07 Hot Kitchen
2. 08 Bakery/Pastry
2. 09 Artist
2. 10 Culinary Equipment
2. 11 Culinary Utensils
2. 12 Cooling Systems
2. 13 Mice en Place
3. Food Knowledge
3. 01 Basic Preparation Techniques

3. 02 Food Supply
3. 03 Conservation
3. 04 Nutrition In Food
3. 05 Additives, Ingredients
3. 06 Pickling
3. 07 Curing Of Ham
3. 08 Smoked Meats & Ham
3. 09 Meat, Poultry, Game
3. 10 Fish & Seafood
3. 11 Lobster
3. 12 Snails, Oysters, Clams
3. 13 Caviar
3. 14 Sushi
3. 15 Spices
3. 16 Chili & Spices
3. 17 Herbs
3. 18 Fats & Oils
3. 19 Animal Fat
3. 20 Dairy Products
3. 21 Cream
3. 22 Ice Cream
3. 23 Butter Mixtures
3. 24 Italian Cheese
3. 25 French Cheese
3. 26 Grain & Cereals
3. 27 Rice
3. 28 Pasta, Dumplings, Rice
3. 29 Pasta
3. 30 Pizza
3. 31 Vegetable
3. 32 Vegetable & Preparation
3. 33 Salads
3. 34 Potatoes & Mushrooms
3. 35 Potato Preparations
3. 36 Cold Sauces
3. 37 Hot Sauces
3. 38 Fruit
3. 39 Cocoa – Chocolate
4. Beverage Knowledge
4. 01 Coffee
4. 02 Tea
4. 03 Beverage & Food, Alcohol
4. 04 Beverage & Food, Non Alcohol
4. 05 Method Champenoise
4. 06 Alcohol Contend In Wine
4. 07 The White Grapes
4. 08 The Red Grapes
4. 09 The Ten Basic Wine Styles – White
4. 10 The Ten Basic Wine Styles – Red
5. Culinary Operation
5. 01 Menu Planning & Types

5. 02 A’la Carte & Room Service
5. 03 Restaurant Buffets, Promotions
5. 04 Banquet & Catering
5. 05 Banquet Cocktails
5. 06 Banquet Cocktails, Menus
5. 07 Food Preparation In Public
6. Kitchen Administration
7. 01 Market List
7. 02 Purchasing & Receiving
7. 03 Handle Store Requisitions
7. 04 Handle Repair Order
7. 05 Inventory Control
7. 06 F&B – Chef Meeting
7. 07 Log Book
7. 08 Complaint Handling
7. 09 Scheduling Staff
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STANDARD OPERATING PROCEDURE
FOOD & BEVERAGE TASK #: 1.01

DEPARTMENT : Kitchen TASK: Company Introduction & Mission
Statement
JOB TITLE: All Kitchen Staff EQUIPMENT NEEDED:
WHAT TO DO HOW TO DO IT WHY
To understand about To guarantee the best

company service
History, policies and Possible for all guests
procedures. at all
Times.
To understand and know

the mission statement by
hard. To build a sufficient
and well
Motivated team which
is able to give the
best.
PREPARED BY: APPROVED BY: Stefan Schmid
Position: Signature: Position: Signature:

Director of
Date: Food & Beverage Date:
Page 1 of 2

DEPARTMENT : Kitchen TASK: Objectives of training
Understanding the Employee: Prevents

basics of Improves self-confidence disorganization
Training, get overall Increases motivation levels To incorporate
picture Prepares for promotion standards
Of the training process Reduces tension and stress To inforce Holiday
and Inn‟s
Reasons. Commitment of all staff Principles.
Professional growth To encourage
Participation of all staff teamwork
Follow up on all subjects
Learning by doing it
Repeating the tasks
Exercise the learnt tasks
Guests:
Follow up on the guests needs
Show politeness
The guest is always right
Provides high quality
Supervisor: product
Can take more responsibility Insures a proper
Builds a strong team service
Decreases absenteeism Raises their level of
Builds trust satisfaction
Promotes good relationship They get their money
worth
Hotel:
Increases productivity
Reduces cost
Decreases safety hazard
Creates a better image
Builds repeat business
Attracts potential employees
Increases efficiency.

Director of
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DEPARTMENT : Kitchen TASK: Objectives of standards
To understand and learn . Definition: Standards To ensure:

the Something set up and established as a rule or Consistency
Basics of rules and hotel Model for the measure of quality or value. Quality control
Business standards. Management tool
The guest comes first Training tool
To clarify standards in
the Consider guest expectations. For every 100 guest who
Everyday operation. complain, 26 others are
Do things right the first time!!!! silent.
To understand action We hear only from 1 out
plans. Recognize the needs of the guest. of 27.
To establish consistently Communicate our vision. Those who complain,

The best service 91% will
possible. Keep up communication between your Never return if nothing is
Supervisor and subordinates. done.
To control and manage
our Follow rules and regulations of HI at all times. Every customer who has
Capital and human a
resources Remember to be the best and not part of the rest! Complaint will tell 8-16
others.
Train and exercise your tasks and ask for
Help if necessary to improve at all times. 82% – 95% of
complaining
customers will return, if
something is done to
resolve it.
It costs 5 times more to

attract
A new customer than to
keep
An existing one.

Director of
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DEPARTMENT : Kitchen TASK: Kitchen Ethics
To understand basic - Ability to work together and adjust Kitchen ethics are part of
rules the
And regulations of the - Tolerance Philosophy and are
kitchen department. necessary
- To be objective and improve knowledge To built teamwork, trust,
Success and proper
- Flexibility and creativity working
Environment in the F&B
- Intuition Department.
- Training effort and exercise
- Honesty and understanding
- Teamwork and positive experience at work
- No wastage of food ingredients.
- Respect of all living creatures
- Careful handling of all equipment, utensils

And natural resources
- To use preferable local products and

seasonal ingredients.
- Healthy and tasty food for everybody
- Sort all wastage and return for recycling

where ever possible

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DEPARTMENT : Kitchen TASK: Achievement Reviews
Prepare Achievement  Fill in Achievement Review report with the following All achievement reviews
Review form details: must be completed by the
target date. In all cases,
a. Staff name all information from the
b. Job title interview must be kept in
c. Department the utmost confidence.
d. Starting date
e. Date of last evaluation
 Fill in the job tasks
Interview staff  Meet with the staff to ensure their performance is Friendly and approachable
based on the job tasks
Fair and tactful
 Evaluate, explain and discuss the performance,
strengths, and areas for improvement Good judgment
 Tick the appropriate rating level

Clear and complete details
 Set a target date for improvement, if necessary
As per training procedure
 Ask for the employee‟s comments and fill in the
appropriate column.
 Request staff for signature
Send the form to the F&B  Send the completed form to the F&B Manager for Timely
Manager signature
Complete
 Send he original to the Personnel Office and copy to
the Training Department. One copy is kept by the Legible
Outlet Manager for reference and one copy to be given
to the staff member

Director of
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DEPARTMENT : Kitchen TASK: Personal Hygiene & Grooming
Learning the basics about Most important is washing your hands whenever Health is the most
Professional and personal Necessary. important for all human
Hygiene. beings. There is no
Make sure to know the basics: substitute!!
The professional hygiene is
- Wash your hands: there to protect
- Before starting work Health and well being of
- After each work interruption every individual.
- After cleaning your nose
- After each use of the toilet
- After cleaning and washing vegetables
- After touching & working with raw meat, fish
- After cleaning procedures
- After touching of money, wastage, dirty utensils.
Follow the rules: Thumb rule No: 1 is :

Absolute cleanliness with
- Cover all injuries & infections with bandage yourself, ingredients,
- Wear sanitary cloves if necessary Utensils, machinery, space
- Never cough or sneeze on food and interior.
- People with diarrhea have to consult the doctor.
- No smoking in the kitchen!!! Bad Hygiene can result into
- Have a short hair cut and wear a hat. severe infections and
- Wash your hair on daily basis. Serious sickness.
- Do not pick your nose.
- Take a daily shower.
- Wear clean uniform at all times.
- Wear clean and proper shoes.


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DEPARTMENT : Kitchen TASK: Personal Hygiene & Grooming
Grooming and personal UNIFORMS Positive professional

appearance image is projected in front
Standard uniforms to be worn without stains or tears, of the guest
fitting well,
Buttons not missing,
No over filled pockets,
No rolled up sleeves,
Well pressed,
With name badge
Change uniform daily or when necessary
BODY POSTURE
Bathe daily
Brush teeth daily and after every meal
Up right posture,
Walk straight
Stand straight when standing in one place
Project a positive appearance
Be attentive to guest requirements
Only very light perfume is permitted
FINGER NAILS
Short and manicured,

Clean fingernails
No nail polish
PREPARED BY: Stefan Schmid APPROVED BY:

Date: Date:
Page 1 of 1

DEPARTMENT : Kitchen TASK: Prevention of Accidents – First Aid
To learn about Accident Prevention: Burns, Cuts, Rule number 1:

prevention of
Accidents and first aid - Keep tools & machinery in perfect condition Prevention is better than
at work. - Make sure you know location of first aid box fixing!!
- No smoking in the kitchen!!!!!
How to keep a personal - Know the emergency procedures. Menu book:
menu - Get to know fire distinguisher methods. - The menu book is
Book. - Remove grease from ovens and air condition your personal
- Clean air filters on regular basis. collection
- Know the emergency exits Of recipes, working
- Mark hot cooking utensils & tell your mate. procedures, menus
- Do not carry heavy equipment on your own. And kitchen
- Wear proper and closed shoes. basics.
- Never touch electric appliances with wet hand. - The book has to be
- Never pour liquid into hot fat. kept clean and in
- Never keep knifes in sink proper
- Hand knife over the right way. condition at all
- Never use knifes for opening tins and cans. times.
- Turn off machinery before cleaning. - It is your
- Remove glass from sink after water drains investment for
- Never catch a falling knife a good foundation
- Clean slippery floors at once. and future career.
First Aid:
- First think – than act

- Stay cool and talk to the injured person
- Use your common sense
- Clean small wounds with disinfection liquid
- Big wounds to be treated by doctor immediate
- Wounds without blood are dangerous
- Small burns can be treated with cold & ice
water right away
- Big burns to be treated by doctor at once
- With big cuts, keep arm upright
-
Date: Date:
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DEPARTMENT : Kitchen TASK: First Aid Box
Inspect  One assigned staff should check the first aid box once All first aid items must be
a week or when required to ensure it is well stocked fully stocked, based on
requirement list.
Issue requisition  Report to the hotel nurse of any replenishing required
Replenish first aid box  Keep the box in the office (accessible place) after
replenishment
 Items to be refilled by nurse

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DEPARTMENT : Kitchen TASK: Germs in the kitchen
To understand the The major reasons for infections are as follows: To prevent these
importance of infections
cleanliness and - Dirty fingernails, hands, watches, rings and other Rules and regulations for
Hygiene in the daily jewelry. Professional hygiene has
kitchen to be
Operation. - Coughing, sneezing, nose peeling and food Followed up at all times.
Testing with dirty fingers.
- Dirty tools and utensils, dirty machinery &

cleaning utensils.
- Cockroaches, flies, mice, rats and beetles.

Which are transmitting infections.
- To long storage of ingredients in heat.
- Wrong defrosting of food
- Spoiled ingredients such as seafood, mushrooms,

meat and
Protein
- Open wounds and infected body parts
Date: Date:
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DEPARTMENT : Kitchen TASK: Equipment Hygiene
Check the following:

Understand and follow Product
the - All tools, utensils and machinery have to be in hygiene in
Regulations about perfect and clean condition at all times. the kitchen
product Is needed to
Hygiene and its - Clean slicing machines and other food machinery on a daily keep a
execution basis. proper
Standard
- Use disinfecting chemicals on regular basis. and full fill
the
- Flat top, grill and broiler to be cleaned after each service. Rules and
regulations
- The kitchen has to be cleaned at least once a day. of the
Kitchen floors & tables to be cleaned after each service Hotel.
- Keep fridges clean and deep-clean at least once a week

with hot water.
- Put wastage in the assigned containers.
- Keep cutting boards & chopping block clean at all times.

Clean after each service
- Dirty laundry such as aprons, uniform & towels to

be returned to the laundry.
- All wastage, food and dry to be removed from the

kitchen on daily basis.
- Keep your working area clean at all times!!!
- Weekly deep-cleaning to be followed up by all kitchen

staff!!!
- Use hot water at all times, together with

detergent and proper chemicals to clean
your area, tools and machinery.
Date: Date:
Page 1 of 1

DEPARTMENT : Kitchen TASK: Product Hygiene
To understand and follow

the The storage of food in refrigerators are as follows: Absolute cleanliness at
Regulations regarding Under 4  C: work
Product hygiene. - Milk, cream, butter, cheese, eggs, cremes, While handling utensils and
Raw meat, cold kitchen products ( salads, Equipment, working with
The kitchen is the most Sandwiches, cold cuts, mayonnaise, sauces) Food ingredients, storage
sensitive section in the And waste management
entire Around 0  C : Is very important for the
Hotel when it comes to - Raw fish, seafood, crustacean, shellfish Success and proper
hygiene. function
Under 18  C : Of a professional kitchen
100% cleanliness while - Frozen products are to be kept in the freezer Operation.
working with food packed, wrapped and stored properly.
ingredients and storage of - Defrost only in the walk-in-fridge!!
goods are essential at all - Small items can be defrosted under running
times. Cold water.
- Do not drop the defrosting water on food.
Follow the rules:

- Daily control of freshness of ingredients.
- Force meat & hamburger should not be
Used longer than 24 hours.
- Prepared dishes like mushrooms, pasta,
sauces and eggs should not be longer than
30 min. stored un-chilled.
- Dishes which are served cold have to be
stored at 4 C.
- Dishes which are served hot have to be
kept at a minimum of 70C.
- Separate storage of prepared and raw items.
- Chill stocks & sauces down before putting
Into the fridge.
- Filter and clean deep fryer daily.
- Move food from open tins to plastic containers.
- Never put used up oil and fat into sewer.
- Repeating usage of food has to be 100%.
Date: Date:
Page 1 of 1

DEPARTMENT : Restaurant TASK: Handle Routine Cleaning Tasks
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
Make a schedule  Prepare all cleaning tasks on a schedule and post on All jobs must be done on
notice board: schedule and all items
a. Deep clean fridges on Sundays – night shift must be cleaned and kept
b. Clean shelvs every day – night shift in perfect condition
c. Clean fridge and shelf trolleys every day – night
shift
Job assignment  Executive Chef/Executive Sous Chef to assign the job

tasks to staff
Follow up  Supervisor will check all the cleaning (as mentioned
above) when finished
Handle utensils cleaning  All utensils items are to be cleaned on daily basis.
Handle trolley cleaning  Wipe the entire trolley with a damp cloth. Make sure
that there are no stains on the surfaces. Check the
cleanliness of the supporting stand and wheels
 Spray WD40 once a week, so the wheels move

smoothly
Handle cleaning of kitchen  Deep clean all shelfing once a week

store  Deep clean floor once a week.
Handle cleaning of fridge  Remove all the items from the fridge
 Wipe the entire fridge with a hot, damp cloth
 Put back all the items after cleaning
Handle cleaning of shelf  Remove all the items from the shelf trolley
trolley  Wipe the entire fridge with a hot, damp cloth
 Return the items into the trolley

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DEPARTMENT : Kitchen TASK: Do’s and Don’ts
To learn and understand 1. Say Hello – Establish eye contact, smile and To guarantee the best
basic procedures, rules and Greet everybody you see and meet. service
Regulations in service Possible for all guests at
with 2. Use Names – Call guests and teammates by all
Guests and relationship their names at every opportunity.
Times.
with
Fellow team colleagues 3. Show Your Appreciation – Thank guests for
their patronage.
4. Guide The Way – When a guest asks for To build a sufficient and
direction, always show the way. well
Motivated team which is
5. Do Not Complain – Never tell a guest that able to give the best.
you are tired, working long hours or want to
go home.
6. Keep It Clean – Always pick up any debris.
7. Give A Hand – Offer to help the guest in

Any situation you can, and when he asks for
It.
8. Follow Up – Follow up on anything you do

for a guest by contacting them personally.
9. Listen Then Act – Listen carefully to the

guest and never contradict or interrupt.
10. Good Grooming Habits - At all times and

proper appearance and manner.
11. Equal Treatment For All – Never discriminate

against any people, regardless of nationality,
race, religion, color, sex or appearance.
12. At Your Service – Most importantly,

remember that no task is too difficult
to follow up on and every guest is a VIP.

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DEPARTMENT : Kitchen TASK: Staff Behavior
How to satisfy - behaviorally What the guest

expect:
 Adhere to training and company guidelines.  Kitchen Personnel

Are knowledgeable
Of their duties
And responsibilities.
How to satisfy – operationally
 To maintain good personal hygiene practices.
 Attend food hygiene training.
 Follow company guidelines and best practice.
 Staff should wear the correct uniform at all times.
 Hotel should provide and launder uniforms suitable to the

tasks being carried out.
 The hotel should provide ample hand washing facilities for all
food handling staff.
 All staff should attend food hygiene training as outlined in the

Food & Safety procedures
 Staff should be regularly tested on their work and hygiene

knowledge.

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DEPARTMENT : Kitchen TASK: Kitchen Responsibilities
How to satisfy – behaviorally What the gust

expect:
 Staff to adhere to guidelines complying with the local law and
Company requirement.  That the food
coming
 Staff to maintain good personal hygiene. From the
kitchen is safe
 Listen attentively to guests‟ comments / suggestions and thank to eat.
Them for doing so.  Kitchen staff
should be
 Make sure that there is no unnecessary noise or loud discussions flexible to
Which may disturb guests at the restaurant. cater for
special needs.
How to satisfy - operationally  Waiting staff

to be able to
 Staff should be fully trained on company hygiene & safety standards explain all
and manuals which have to be available to everybody. contents of
menu.
 Follow-up all action plans set up after hygiene inspections.  Waiting staff
to be aware of
 Chef to tour the restaurants at least once during each sitting, asking dishes, which
guests whether they are satisfied. take longer
To prepare.
 Ensure that all kitchen and waiting staff are fully aware of the contents
Cooking times, procedures and garnishes including daily special.
 Ensure that waiting staff is informed if a dish is taking longer than

Normal so they can inform the guest concerned.
 Replace any dishes sent back by guest either with the same order or
The requested replacement.
 Ensure food tasting sessions & menu knowledge training is regularly

Organized with outlet manager for all F&B staff.
 Food samples are taken when the dish is being served to more than 20
Persons and kept in the freezer for the period of time

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FOOD & BEVERAGE TASK #: 1. 16

DEPARTMENT: Kitchen TASK: Kitchen Management
JOB TITLE: All Kitchen Staff EQUIPMENT REQUIRED:
To understand basic - Strict attention to the management directions. To ensure success

kitchen and profit margins.
Management and basic - Teamwork, discipline & dedication at all times. To keep the
rule customer happy and
And regulations for all - Kitchen Hygiene satisfied.
kitchen staff to insure For all equipment, utensils, rooms and space To help built the
proper Keep clean at all times. best team
Operation and execution working at the hotel
of all tasks given. - Food Hygiene
Temperature, storage, handling with care, food
Hygiene regulations, receiving of ingredients
- Personal Hygiene
Clean haircut, clean clothes, daily showers,
Wash your hands after each toilette visit
Proper grooming and haircut at all times.
- Portion control
Follow up on standard portion control to
Keep costs on line, to prevent wastage.
- Presentation
Insure proper food presentation at all sections
Hot food hot and cold food cold.
Strive for the best food decoration & display.
- Help your colleague especially in emergency.
- Punctual at all times.
- Give support and cooperation.
- Be honest to your fellow workers and

management.
POSITION: Signature: Position: Signature:

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DEPARTMENT : Kitchen TASK: Safety Regulations
The following rules 1. Show caution in special work areas; observe restrictions on
and regulations are entry and use protective equipment.
essential to the
safety of the 2. Use handrails on stairs.
individual
employee and to the 3. Never carry so much that you obscure your vision.
safe operation of
the property. 4. Limit stacks of dishes on carts to a height that will not topple if
you make a sudden stop.
They are of major
importance; read 5. When carrying a tray, place the heavy load toward the body.
them attentively
and follow them in 6. Use care in handling dishes.
every detail.
7. Do not use glasses as ice scoops.
8. Keep all knives in proper storage when not in use.
9. Use kitchen rags when transporting hot food.
10. Don‟t spill oil or water on the floor.
11. Close gas faucet after using the range.
12. Don‟t throw water on electric outlet.
13. In case of fire, call the engineering department, the front of

office and proceed to fight the fire with appropriate fire
extinguisher and fire blanket.

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14. Walk, do not run. The few minutes saved by rushing

could result in an injury to yourself or another
employee.
15. Do not engage in horseplay.
16. Report all accidents and injuries to your supervisor

immediately.
17. Report faulty equipment immediately; don't leave it for

someone else to report.
18. Inspect equipment before you use it; never use a

machine that needs repair.
19. Do not operate equipment tagged " out of order "
20. Unplug electrical equipment before cleaning it.
21. Use all safety guards on equipment; don't bypass them.
22. Use the proper equipment for the job.
23. Be alert to the task you are performing.
24. Be sure you know how to do a job; if in doubt, ASK.
25. Look where you are going, not where you have been.
26. Turn on the lights before entering a dark room.
27. Open all doors with caution.
28. Keep all desks and file drawers closed.
29. Maintain good housekeeping in all areas.

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DEPARTMENT : Kitchen TASK: Team Work
PROCEDURE
1. Know your own responsibilities, understand your job

description and understand the standards
your supervisors expect from you.
2. Always make an effort not only to do your own job well, but
also be open and prepared to help
and assist others
3. Never say, "This is not my job or this is not my section!"
4. Don't wait until you are asked to help, be attentive and assist
when you see somebody needs help.
5. Don't argue with your fellow employees; always look for a

friendly solution to problems.

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30. Walk, do not run. The few minutes saved by rushing

could result in an injury to yourself or another
employee.
31. Do not engage in horseplay.
32. Report all accidents and injuries to your supervisor

immediately.
33. Report faulty equipment immediately; don't leave it for

someone else to report.
34. Inspect equipment before you use it; never use a

machine that needs repair.
35. Do not operate equipment tagged " out of order "
36. Unplug electrical equipment before cleaning it.
37. Use all safety guards on equipment; don't bypass them.
38. Use the proper equipment for the job.
39. Be alert to the task you are performing.
40. Be sure you know how to do a job; if in doubt, ASK.
41. Look where you are going, not where you have been.
42. Turn on the lights before entering a dark room.
43. Open all doors with caution.
44. Keep all desks and file drawers closed.
45. Maintain good housekeeping in all areas.

Director of
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DEPARTMENT : Kitchen TASK: Kitchen Management
To understand basic - Strict attention to the management directions. To ensure success and
kitchen profit margins.
Management and basic - Teamwork, discipline & dedication at all times. To keep the customer
rule happy and satisfied.
And regulations for all - Kitchen Hygiene To help built the best
kitchen staff to insure For all equipment, utensils, rooms and space team
proper Keep clean at all times. working at the .
Operation and execution
of all tasks given. - Food Hygiene
Temperature, storage, handling with care, food
Hygiene regulations, receiving of ingredients
- Personal Hygiene
Clean haircut, clean clothes, daily showers,
Wash your hands after each toilette visit
Proper grooming and haircut at all times.
- Portion control
Follow up on standard portion control to
Keep costs on line, to prevent wastage.
- Presentation
Insure proper food presentation at all sections
Hot food hot and cold food cold.
Strive for the best food decoration & display.
- Help your colleague especially in emergency.
- Punctual at all times.
- Give support and cooperation.
- Be honest to your fellow workers and

management

Director of
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DEPARTMENT : Kitchen TASK: Kitchen History
To understand and The Greek doctor and teacher Hippocrates has been an early The chef‟s profession
learn about cooking supporter of proper food and understood early about the basics is a unique mixture
and kitchen & connection with health and well being. 460-377 A.D. of art, passion,
The Romans started very early trade with spices and ingredients
History. Travel, and unlimited
with he middle east 2700 years ago. After 1500 the big
Possibilities for hard
movement came from Italy And people from Florence
influenced very much the French dining culture. Between 1710- working
1744 the cuisine reached its peak at the palace of Young people who
Louis XV. Lots of dishes were named after celebrities & many want to
famous cook books were written in the 17. & 18. Century. Experience this
special way
The first big restaurants were opened in Paris in 1765. Of taking care for
The most famous Chefs were Marie-Antoine Careme and daily needs.
Auguste Escoffier, who set the basics about today‟s
international cuisine with his book “Le Guide Culinaire”.
In recent years the “Novelle cuisine” became famous around the

world and was mainly promoted by Paul Bocuse.
Today “Fusion Cuisine” has been quite popular, even many
Chefs have gone back to ethnic cooking and classic cuisines.
Today Chefs are able to travel and work in Restaurants, cruise

ships and hotels around the world and have the unique
opportunity to learn and exercise international cuisine on a new
level.
Everything and all ingredients from around the globe are

available. The demand for any ethnic cuisine mainly in Europe,
Asia and in the Americas are very high. With international
Chef‟s organizations and exhibitions, know how is being
exchanged and new techniques, recipes cook books, artistic set
ups and revolutionary inventions are promoted on fairs in all
major metropolitan cities on all continents.
As European cuisine spread from the old world, Asian food

becomes more and more popular with any international hotels.

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DEPARTMENT : Kitchen TASK: Kitchen History
To understand and learn As in most countries, the history of food and beverage was It is good to know the
about the history of written in the abbeys and where‟s and why‟s about
cooking. Monasteries. Beer brewing was cultivated by our profession and as a
Monks, as well various liqueurs, medicine good chef you never know
To get familiar with the Vegetable cultivation. enough about different
mechanics and operation Many dishes, western and oriental were initiated cuisines, recipes, tools, and
of In monasteries. Recipe books were written and new dishes coming up
The banquet/catering Monks were testing and working with herbs every day all over the
section And spices. world.
And the room service.
French cuisine was very popular 15-20 years back, but has
been replaced by Italian, Californian, Mexican, Pacific
Rim and of course
Most of the oriental kitchens like Japanese,
Chinese, Thai, Indian, Vietnamese and
Indonesian.
A lot of merging and blending of oriental and

Western ingredients with Asian and Western
Cooking utensils have become very popular
And are called “Asian Fusion”.
The sharing of food like in Chinese and Thai,

Find more and more friends around the globe.
Chinese cooking history goes back more than
5000 years and it is not confirmed whether the
pasta came from China to Italy or not.
Records show that pasta in Italy before Marco
Polo went to China.

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FOOD & BEVERAGE TASK #: 2 .03

DEPARTMENT : Kitchen TASK: Kitchen Design & Structure
How to satisfy – operationally What the guest

expect:
 Best practice: the kitchen must be clean and well maintained at
All times as outlined in the safety manual.
 That the kitchen is
 Adequate work and cold and dry storage facilities should be lighted, airy and
Provided in line with the number of staff and the volume of clean
business. Place.
 The design shall be such that it permits best operational tasks  That the kitchen is
And easy for cleaning. a safe place to
work
 Separation partitions should be provided to prevent cross-
Contamination between different food preparation areas.
 The design should take into consideration the workflow of the

kitchen in order to reduce the risk of waste coming into contact
With food, both raw and cooked.
 Hand wash basins with hot and cold water, drying facilities and
Soap should be provided.
 Floors should be waterproof, non-absorbent, washable and non-

Slippery.
 Walls should be the same but in a light colour.
 Ceiling, windows should be finished with materials that do not

Flake and are easily to clean.
 Adequate lightning, ventilation, drainage and water supply

should be provided.


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DEPARTMENT : Kitchen TASK: Kitchen Sections
To understand and learn The goals of a kitchen organization is: The proper planning and
The kitchen sections and Organization of all kitchen
Organization chart - Proper production flow sections are necessary for
- Easy and controllable working areas The right functioning of a
- Right utensils and machinery Hotel kitchen.
- Best possible assignment for each staff
Types of Kitchens:
- Conventional kitchen
- Combined production and end product kitchen
- Fast food kitchen
- Open or demonstration kitchen
- Industrial kitchen
Basic scale of production and organization:
- Planning the menu

- Purchasing and ordering the ingredients
- Receiving and storage of items
- Mice en place and preparation
- Production of food items
- Storage and stand by in refrigerator/counter
- Finish off the product and arrange
- Serve in section as needed


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FOOD & BEVERAGE TASK # : 2.05

DEPARTMENT: Kitchen TASK: Kitchen Organization
To learn about the Executive Chef: You have to be

kitchen structure and - Leader of the kitchen, purchasing, menu familiar of the
responsibilities of each planning, guest contact, food cost, roster, Set-up of a
chef and member Executive Sous Chef: classical kitchen
Of a international - Replace the Chef on leave and assists brigade in order
kitchen in scheduling, execution, training, scheduling to execute
Brigade. Sous Chef: The daily
- Responsible for one restaurant operation
Classic Kitchen Saucier: properly.
Brigade: - Prepares meat dishes and sauces, poultry
game, seafood, hot appetizers
- Executive Chef Fish Cook ( Poissonnier ):
- Executive Sous Chef - Prepares fish & seafood dishes
- Sous Chef Entremetier:
- Chef de Partie - Prepares soups, vegetables, potatoes,
- Demi Chef de Partie vegetarian, egg & cheese dishes
- 1. Cook Garde-manger:
- 2. Cook - Production of all cold dishes, as salads,
- 3. Cook. appetizers, terrines, cold buffets, show pieces
- Trainee Butcher:
- Production and storage of all meat and
seafood products, portioning of food items
Pastry Cook ( Patissier ):
- Preparation of all desserts, cakes, pastries
chocolates, ice creams, show pieces, bread
Night Chef:
- Prepares dishes for night menu,
Prepares mice en place for breakfast
Diet Chef:
- Production of diet and healthy foods
Staff Chef:
- Prepares daily menu for staff cafeteria
Artist:
- Prepares decoration, sculptures, ice carving, etc.

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DEPARTMENT : Kitchen TASK: Gardemanger
To understand the The gardemanger is responsible for the walk-in-fridges The gardemanger works
responsibilities and and freezers. closely with the hot kitchen
production of the cold Regular cleaning and sanitation is of outmost importance. ( saucier, entremetier ) and
kitchen. bakery to fine tune all
He prepares all cold foods as: dishes
- Salads, for appetizer, side dishes, with and menus for various
condiments and garnishes occasions
- Salad dressings for the various dishes with
different recipes
- Terrines, pates, galantines and mousses
of fish, seafood, meat, poultry, game, vegetable.
- Preparation of cold buffets, cocktail parties
coffee breaks, breakfast buffet
- Preparation of show pieces in butter,
ice carvings in various shapes and events
Buffet decoration with roast meats, poultry
Roast and steamed fish/salmon, bread
Display,
- Fruit and vegetable carvings from different
ethnic background, Chinese, Japanese, Thai
European
- Preparation of cold platters, sausages
smoked meat and seafood,
- Arrangements of seafood buffets and
displays with lobster, caviar, oysters etc
- Appetizers for buffets, set menus and
a`la carte dishes.
- Sandwich production for cocktail, snacks
a`la carte and lunch boxes
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DEPARTMENT : Kitchen TASK: Butcher
To understand the The kitchen butcher receives all meat, sausage The freshness and
responsibilities of the Fish, seafood, poultry and game products. quality control of the
butcher butcher puts
And his production They have to be checked for quality, size and Lot of responsibility
Freshness and stored accordingly. and
Guarantee for top
Products may arrive either fresh, dried or frozen finished
products
All meat cuts of veal, beef, pork, poultry, game have to
be portioned like:
- Fillet whole
- tenderloin mignon
- medallions
- steaks
- escalopes, schnitzel
- stroganoff
- sate
- goulash, ragout
- roast beef, roast pork, roast veal, roast chicken,
roast turkey
- loin, supreme
- hamburger meat
- force meat
All fish and seafood items, if not alive used

In the kitchen, to be cut for:
- fillets
- medallions
- force meat for pates, terrines and consommes
- smoked items
- skewers, sate
- steaks, ragout
All portioned items to be vacuum packed, frozen
Or stored in the chiller for the various outlets.
All frozen products carefully wrapped and packed and
marked with date of production
Before storing in the freezer

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DEPARTMENT : Kitchen TASK: Hot Kitchen
To understand the various Saucier: The biggest responsibilities

Sections of the hot Are given to the saucier
kitchen, - produces all hot sauces including hollandaise section and therefore the
Their daily production and and special sauces as apple sauce, mint sauce Chef saucier usually takes
Responsibilities. barbecue sauce charge
- prepares all meat dishes of game, poultry In absence of the Sous Chef
veal, pork and beef, lamb Or Executive Chef in some
- prepares for buffet, cocktail, set menu, a`la Restaurants and small
carte hotels
- checks the meat cuts and coordinates with
other sections
- takes over the position of rotisseur in small
and medium hotel kitchens
Entremetier:
- produces all soups and stocks

- prepares all vegetable dishes and garnishes
- prepares all side dishes as rice, potato, noodles and
pasta
- produces al vegetarian dishes
Fish cook, poissonier:
- prepares all fish & seafood dishes

- sets up seafood counters
- prepares dishes for buffet, cocktail, set menu
- in small and medium operations this position
is taken over by the saucier section

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DEPARTMENT : Kitchen TASK: Bakery, Pastry
To understand the Important details have to be followed up: The pastry chef and his
responsibilities and staff
production of the pastry - prepare all dough according to recipes Work 24 hours and the
and - check the measurements at all times night
Bakery section - proper mice en place Baker prepares Danish
- sieve the flour at all times, fluffy and bread for breakfast
- dissolve salt in water and liquid
- clean and hygienic at all times They work closely with
- work on production areas for pastry & hot kitchen and
bread separately gardemanger and
- cover dough with plastic film, to prevent Supply them with
it from drying cocktail items, pates,
- let the dough rest according to recipe bouchees,
- check temperatures and times for Snacks for coffee breaks,
oven preparations according to recipe buffets, breakfast and
- proper storage of all ingredients a`la carte desserts
Preparation and production of:

- all bread products
- rolls, soft rolls, buns, sweet pastries
- Danish pastries, ginger bread
- Snacks, savory and fruit flans
- Petits fours, confectionary
- Pralines and chocolates
- Showpieces of sugar, chocolate, bread
- Torten and gateaux
- Fresh cream and cream desserts
- Sponge mixtures
- Butter mixture
- Short paste
- Puff paste
- Ice cream products
- Sugar products
- Dough for pate preparation
- Butter mixtures
- Fermentation and bread making ,wedding cake

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DEPARTMENT : Kitchen TASK: Kitchen Artist
To understand the work The kitchen artist prepares most of his works
and In advance and stores his show pieces in a special
Production of the kitchen Assigned storeroom.
artist.
The show pieces can be made of
- wood
- glass
- foam
- metal
- paper
- plastic
- fruit and vegetable carving
- butter and chocolate sculptures
- paintings and drawings
Decoration pieces vary according to the seasons

Like:
- Christmas
- New year
- Chinese new year
- Valentines day
- Mother‟s day
- Father‟s day
- Easter
- National day
- Moon festival
- Children‟s day
- Different food promotions
- National days with reception
- Wedding parties

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DEPARTMENT : Kitchen TASK: Kitchen Equipment
Get to know the kitchen Cooking stove:

Equipment, its functions - For cooking with regulating heat, either gas or electric
and
Importance in the kitchen. Tilting Pan:
- For preparation of soups, stocks, sauces for frying ,
roasting, sauteing , broiling of vegetables, potatoes,
meat, large quantity
Grill:
- For roasting meats, steaks, vegetable, fish either gas
or charcoal
Griddle:
- For frying steaks, fish, seafood, eggs, vegetables,
potatoes either gas or electric
Combi Steamer:
- Roast, steam, bake, gratinate food items with hot air,
multifunctional for any food at different temperatures
Steamer:
- Steam any food items with or without pressure with
different temperatures
Steam Kettle:
- For preparation of soups, stocks, sauces
boiling, steaming, broiling of any food items
Deep-fryer:
- For preparation of potatoes, vegetables, sea food, meat
items, pastry dishes
Micro Wave:
- For fast reheating and preparing food
with electronic micro waves, different temp
Oven:
- For preparation of bread, pastry products
roasting big meat, poultry and seafood
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DEPARTMENT : Kitchen TASK: Kitchen Utensils
Get familiar with all tools Combi mixer: In order to work efficiently,
And utensils used in the Operate for different production as puree, cut, slice, sliver, With speed and
kitchen dice organization.
Puree machine:
For production of soups and sauces
Meat grinder:
For grinding meat, seafood, vegetables
Slicing machine:
For cutting cold cuts, cheese, vegetables, bread
Mixer:
To blend fruits, vegetables, meat, seafood, spices
Meat chopper:
For preparing meat farces, sausages,
Pasta machine:
For preparing fresh pasta, noodles
Vacuum machine:
For vacuuming all food products
Scale:
For weighing all food products
Bread slicing machine:
For slicing all types of breads
Ice cream machine:
For making ice cream and sherbets
Juice extractor:
For preparation of fruit & vegetable juices
Potato peeling machine:
For peeling big amount of potatoes
Kneading machine:
For making pastry mixtures, doughs
Smoking machine:
For smoking meats, vegetable and seafood

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DEPARTMENT : Kitchen TASK: Kitchen Utensils
To get familiar with Pots and pans: To improve productivity

kitchen Sauce pan, stew pan, casserole, stock pot, sauteuse, frying and efficiency during the
Utensils in all sections, pan, teflon pan, sautoir, sauce pan, buckets, paella pan, cooking progress.
Its handling and use for wok, iron pan, fish oval
Different production Pan, crepe pan, omelette pan, roast pan, fish kettle, GN
techniques. pans ( chaffing dish inserts ) sheet pan
Wire rack, bain marie, buckets, pate/terrine mould,
To understand which
Bowls: equipment to use and how
Kitchen bowl, mixing kettle, vegetable strainer, to operate it.
Egg white bowl, clothe sieve chinois, sauce sieve
Chinois, bouillon sieve, kitchen measure, funnel,
Scoop, fryer basket
Ladles, spoons:
Kitchen ladle, sauce ladle, all purpose spoon,
Wooden spoon, skimmer, wire skimmer, lifter,
Spatula, whisk, vegetable grater, mandoline,
Tongs, egg slicer, potato press, food mill,
Cutting tools:
Boning knife, chef‟s knife, steel, paring knife,
Filleting knife, carving knife, salmon knife,
Fish knife, bread knife, slicing knife, fork, saw,
Tenderizer, pastry knife, cutting board,
Small tools:
Shaping knife, paring knife, potato peeler, asparagus
peeler, lemon grater, butter curler,
Apple corer, lemon decorator, parisienne baller,
Decorating knife, radish cutter, palette knife
General:
Vegetable cutter, ice carving chisel, terrine moulds,
scissors, scales, juice press, juice extractor, cake rings,
sheet pans, trolleys,
Piping bags, rolling pin, ice cream scoop, slicing
Machine, meat grinder, chopper, blender, “Stephan”
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DEPARTMENT : Kitchen TASK: Cooling Systems
Refrigerators are an Walk-in-fridge and freezers: The cold rooms prevent

important part of the Wastage and the
kitchen Daily cleaning and 100% hygiene. ingredients
Organization. Remain fresh and in good
Proper storage in shelving, not on the floor !! Condition for more days.
Get to know different Ingredients placed in assigned storage containers Proper planning of
cooling purchasing
Systems in the operation Daily check on temperature Ingredients
- Walk-in-fridge Large food items to be wrapped and packed More choice for the
- Walk-in-freezer Properly in plastic bags and boxes to prevent customer
- Shock freezer Freezer burning.
- Ice cream machine Reduces cost
- Ice cube/shave Utensils to be kept in absolute clean
machine
- Refrigerated counter
- Salad/dessert vitrine Ice cube machine:
- Table top refrigerator
- Cooling truck Absolute cleanliness
Chilling boxes
Stainless steel or plastic shovel
Never glass or china plates to be used
Very dangerous for cuts and accidents
Regular deep-cleaning of machine
Ice cream machine:
High rating cooling system
Absolute cleanliness – Daily deep cleaning !!
Proper cleaning after each use
Follow the operating instructions

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DEPARTMENT : Kitchen TASK: Mice en place
Learn the basic set up of Mice en place means “ stand by” and A good and proper mice
Food ingredients and Is the start and preparation of the production of en place is half the work
Preparation of the daily Food items, menus and decoration. done!!
service in a`la carte, In connection with this is the daily check up and
buffet Double check of your ingredients.
And catering kitchen.
- Basic mice en place
Can be the set up of tools, machinery and laundry
It guarantees a smooth
- Daily & section mice en place service
Basic ingredients for a`la carte service For 24 hours and has to
be checked several times
- The daily check of the provisions a day.
Spices, herbs, vegetables, pasta, rice, potatoes,
fish, seafood, meat and poultry
Diary products as milk, cheese, eggs, cream
Chopped and diced vegetables for dishes sauces,
stocks,
- Mice en place production kitchen

Preparation for banquet and catering
Can be semi finished food items
In large quantities and sometime prepare a few days in
advance

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DEPARTMENT : Kitchen TASK: Basic Food Preparation
To learn about basic food Blanch: In the kitchen we have to

Preparation for different Blanching is a cooking process for leaf vegetables use the right cooking
ingredients And for other ingredients a first step method for
Different ingredients
Poaching:
Poaching is a smooth cooking process with exact
Watched temperatures between 65 – 80 C
Simmer:
Simmering is a process at the temperature of 100C or
slightly under.
Steaming:
Steaming is a process with dry or wheat steam,
With pressure or without.
Deep-frying:
Deep-frying is done in a pool of fat with rising or
Stable temperature.
Saute:
We saute ingredients in hot fat under stirring
Or turning around without addition of liquid
Grill:
We grill items on metal sticks which are heated
Through electric energy, gas or charcoal
Gratinate:
Gratinating is a process with items done whereby
Heat source from above is used only
Glacing:
With glacing we steam vegetables, which is covered and
coated with a kind of syrup through mixing the ingredients
Baking:
Baking is a process with dry heat, without fat
Or liquid

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DEPARTMENT : Kitchen TASK: Basic Food Preparation
Vapeur steaming:
This is a process with as little
Liquid as possible Roasting:
Roasting is a process at medium heat, with
Constant addition of fat, without liquid or cover
Braising:
Braising is a process with little liquid, with cover
In the oven or a pressure braising pot

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DEPARTMENT : Kitchen TASK: Food Supply
Proper ordering, checking

To understand about the The daily food supply is divided into and storage are necessary
different food supply and - fresh for the best food supply and
the - frozen quality
Various storage facilities. - dried Standards.
- convenience
- canned
Fresh supplies as meat, fish, and game will be

Portioned and stored for further use at the butcher fridge.
They have to be checked at the receiving for quality.
Fresh fruits, vegetables and herbs are either stored at the

butcher vegetable walk-in fridge
Or directly sent to the different outlets
Frozen food products will be sent directly into

The meat/vegetable freezer and stamped with a date.
Proper storage and packaging is very important.
Dried and canned food items as coffee, tea, spices and

seasonings will be stored at the dry store and issued upon
demand.
Convenience food will be ordered for big

Food productions as hospitals, airports and factories.
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DEPARTMENT : Kitchen TASK: Food Conservation
Cooling:
To understand about the From 1-5 C All kind of food Food conservation is
Various methods of more and
food Freezing: more done in the hotel
Conservation. From18-30 C all kind of food kitchen
Pasteurizing:
Some apply to the big
Between 65-90 C Dairy products, fruit juices
food Different methods are
Industry and some affect Drying: used for different
directly the daily Meat, fish, mushrooms, vegetable, fruits products
kitchen
Operation. Vacuuming:
All fresh meat and seafood products, vegetable
Salting:
Fish, meat, vegetable
Smoking:
Bacon, ham, sausages, fish, poultry,
Marinating in alcohol:
Fruits, berries
Concentrating:
Extracts like meat sauces, stocks, tomato paste
Pickling:
Sauerkraut, cabbage, fruits, vegetable
Sterilizing:
Between 100-135  C all canned foods, meat, fish
Mushrooms, vegetable

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DEPARTMENT : Kitchen TASK: Nutrition in Food
To learn about the use and Good food is: To serve the customer with
Proper handling of the best food, in
ingredients, to prevent - well balanced in combination preparation,
wastage of nutrition. - proper handling and production Nutrition content and as
- well balanced in taste healthy as possible at all
To learn about healthy times
Cooking and the most Do’s and Don’ts:
common forms of diet
- Use as little salt as possible
- Be careful with use of fat and oil
- Do not use to much alcohol
- Arrange more small meals rather than a
Few heavy ones
- Arrange vegetarian dishes and menus on
Regular basis
- Be cautious in serving raw meat and
Seafood products
- Use lots of whole wheat products
- Use lots of fish protein
- Use less fat and protein and more starch
- Use natural fat forms
- Use lots of soy bean products
- Keep good balance with your ingredients
Forms of Diet:
- Reduction diet
- Diabetes diet
- Stomach diet
- Protein diet
- Vegetarian diet
- Light diet

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DEPARTMENT : Kitchen TASK: Nutrition in Food
To understand the content With food its not the ingredients what counts, Lots of sickness, infection
And complexity of But the individual nutrition of content. And illness
nutrition The basic and most important are: Are caused by wrong
In food and its purpose - Fat, protein, starch, vitamins, minerals, approach of cooking,
and storage, production, handling
Guidelines for daily Nutrition is responsible for the set up and and menu planning.
cooking Well being of the human body. They provide the
Daily needed energy. The proposed menu and
To learn about nutrition various dishes have to be
and Starch: Scaled to the rules of menu
Do‟s and don‟ts in the - Main food ingredients for most cultures Engineering, nutrition and
daily - Minimum 50g per day Seasonal availability of
Operation. - Fruits, vegetable, fresh dairy products Products.
- Use lots of whole wheat products To guarantee the function of
Nutrition:
Fat: - Never leave food to long
- Contains lots of energy in water
- Minimum 50g-70g per day - Wash uncut and quickly
- Protects from cold temperatures - Blanch only if necessary
- Use lots of vegetable oil, diary products - Use vegetable stocks
- Do not over cook
Protein: vegetab.
- The most important of nutrition - Raw fruits/veg, should
- Without protein no life!! be Included in every
- Minimum 50g-70g per day meal
- Use good combination of animal and - Preparation with no or
Vegetarian protein Little water
- Do not store food to long
- Peel fruit/veg. Carefully
- Use tender preparation
Methods, steaming,
glacing
- Use lots of fresh seafood
- Use a lot of cereals
- Not to much dark meat
- Use lots of dairy
products
- Reduce fat in cooking

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DEPARTMENT : Kitchen TASK: Additives, Ingredients
To get familiar with Marinade: The preparation of

different mousses,
Additives and ingredients - Through marinating we soften and tenderize Jellies and marinades are
Used for various food The meat structure Basic preparation methods
items - With different flavors we change the taste of and
food items, such as fish, meat, vegetable, fruit Are the first steps for
- Conserve products and prolong the process finishing
of the marinated items Off a product
Jelly:
- In the cold kitchen jellies are a major

Substance and important ingredient for
Pates, mousses and coating of dishes
- Jellies are made of veal bones (feet) and
back fat of pigs which are cooked with
spices, vegetables and then clarified.
These jellies have a golden brown color.
- Jellies are also used in the bakery for coating
and are prepared on a vegetable basis.
Mousse/Farce:
- We prepare mousses & farces of either game

veal, poultry, seafood, vegetable and fruits.
- For fillings, coating and stuffing of
dishes.
- Mousses are prepared on ice, with cream, salt
and spices and have a soft texture
- Mousses and farces are used for pates,
terrines and galantines

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DEPARTMENT : Kitchen TASK: Additives, Ingredients
WHAT TO HOW TO DO IT W
DO H
Y
To get to know Anchovy sauce:

different Mostly prepared from anchovies for meat dishes
Spice mixtures Barbecue Sauce:
and sauces With lots of tomato paste, onions, garlic, salt
Used for the Vinegar, Worcestershire sauce, honey and used for grill and meat dishes
cold and hot
kitchen Chili sauce:
It contains tomato paste, chili, sugar, vinegar,
Spice sauces, Salt and sugar, for meat, fish and vegetable dishes
pastes and
marmalades are Ketchup:
prepared and With tomato paste, salt, sugar, vinegar, ginger, cloves, pepper, paprika, nutmeg,
used for special cinnamon, cayenne pepper, garlic, lemon juice, for cold &hot dishes
dishes which Lemon pickles:
contain spices, Lime, salt, ginger, mustard seeds, chili and coriander are mixed to a paste,
vinegar, salt used for Indian Dishes
sugar, fruits,
vegetable orMango chutney:
oil. Made of mangos, sugar, vinegar, curry, pepper, tamarind, ginger and raisins,
for curry and meat dishes
Piccadilly sauce:
Mayonnaise with cream and chopped fennel green
Piccalilli sauce:
English mustard pickles, creamy substance with curry, for cold meat
Relishes:
Mostly made of cucumbers, onions, herbs, mustard seeds & mustard, for cold meat
dishes and fast food
Sambal:
Name for hot spice mixtures of the Indian and Indonesian kitchen, mostly prepared
with chillies
Soy sauce:
Product made of the soy bean, the protein is mixed with special acid and gets the
unique flavor, known in China for several thousand years
Tabasco:
Made of chili, vinegar, sugar and salt

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DEPARTMENT : Kitchen TASK: Pickling
HOW TO DO IT
INTRODUCTION
In some regions of Rajasthan, a new bride is requested to show her cooking skills to her in-laws by
presenting pickles. She might serve four kinds with the best flat breads: Salty, fiery hot, sour and hot, sweet,
hot.
Taking advantage of India‟s intense heat cooks leave pickles in the summer sun to mature. Sunlight is
not only antiseptic and helps to speed up the pickling reaction,, it also helps to keep fermentation in check.
During the first three or four weeks, the jars are brought in every night and set out the next morning. Many
pickles are ready to serve two or three weeks after they are made ; some take six months to mature but keep well
for several years.
The two most popular kinds of pickles are lemon and green mango. Also appreciated are varieties such
as carrot, gooseberry, hot chilli, fresh ginger root, white radish and turnip- virtually any fruit or vegetable that is
without a mushy texture. For pickling always use garden-fresh, high-quality produce, a shade under ripe and free
from blemishes and soft or decayed spots. The lemons or limes should be small in size, with smooth, thin skins
and plenty of juice.
Pickles are preserved in sufficient oil, salt or lime juice to ensure that they keep well. Mustard oil is the
first choice , not only for flavour, but because pickles made with it seem to keep miraculously. A second choice
may be peanut or sesame oil.
A Closer view :
The preservative qualities of vinegar and salt are essential to pickles. In the past, all kinds of food were
pickled to extend them beyond their seasons . Salt beef is one example of a non-vegetable pickle that is still
popular though today, pickled foods are eaten more for pleasure than out of necessity. Pickles can be condiment,
sauce or salad and they have been popular throughout the ages and in many countries around the world.
The recipe for picalilli was introduced to England in 1664 under the title:” To pickle lila, an Indian
pickle”. Peppers and artichokes pickled in vinegar are an integral part of the Italian anti-pasto platter, and tart
cornichons are traditionally served with French pates. In Korea, pickled cabbage, or Kimchi, is served as a
snack, appetizer and table condiment, and vinegared salads are a popular Japanese first course.
The Continental Way :

Almost any kind of food or vegetable can be pickled, but they must be as fresh as possible and in good
condition. Never use over ripe fruits or tired vegetables. Though pickling is a good way to use up ill formed or
less attractive fruit and vegetables.
The most popular pickles are made with onions, beetroot, red cabbage, walnuts and cucumber, but
carrots, button mushrooms, artichoke hearts, cauliflower and peppers and fruits such as melons, peaches and
pears are also well suited to pickling. Of these beetroot is the only problematic vegetable as its colour bleeds.
Malt vinegar is the most commonly used type of vinegar. But cider and wine vinegars are recommended for
delicately flavoured pickles, with little or no added spice. White or colorless vinegar show off the pickles to
better advantage than brown malt vinegar. Whatever the vinegar it should have an acetic acid level of at least 5%
to ensure the preservative properties.

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DEPARTMENT : Kitchen TASK: Pickling
HOW TO DO IT
Spiced vinegars impart the best flavour to pickles. These are available commercially though they are
easy to make at home. Alternatively, vinegar court bouillon is even easier. To a sauce pan of vinegar, add any or
all of the following ingredients: ginger, cinnamon, cloves, allspice, black peppercorns, garlic, mace and bay leaf.
Bring just to boil, then remove from the heat and infuse for 30 minutes. Use hot or cold; cold vinegar is good for
keeping brined vegetable pickles crisp and crunchy.
Sweet pickles are made with as spiced sugar and vinegar syrup: allow 500 g sugar to 600 ml vinegar. The
fold the spices in this vinegar. Sometimes spirits such as brandy or rum are substituted for the vinegar.
Most recipes call for salt and it is important to use coarse or kitchen salt rather than table salt. The latter
is treated with anti-caking additives to keep it flowing freely, but these can affect the pickling vinegar adversely,
reducing its preservative qualities. Before adding the pickle, sterilize jars with hot water. The jars must also have
lids with plastic coated lining which prevent corrosion that can lead to rust and contamination. The fittings for
clamp top jars should be sterilized in boiling water before filling. Be sure that the lids are air tight or the vinegar
will evaporate and expose the ingredients to the air and all its harmful bacteria.
Vegetable pickles are ready to eat in 2-3 months; fruit pickles require a bit more time. Pickles can be
kept for as long as one year, but after that time, raw vegetable pickles lose their crispness. Pickled red cabbage is
the exception; it should be eaten within one month.
pickling spice:
A customized formulation of several spices, the selection of which is determined by the final desired
flavour of the pickles or pickled product. Spices and seasonings used commonly by pickle processors include:
Allspice, caraway seeds, cassia buds, cayenne peppers, chilli powders, cinnamon, cloves, corriander seeds, cumin
seeds, dill seeds, fennel seeds, garlic, ginger, mace, mint, onion , parsley, black and/or white pepper, and
turmeric.
DEFINITION
A condiment consisting of vegetables ( or fruit or a mixture of both ) preserved in spiced vinegar. Of
Indian origin, pickles are a milder version of the achars of Madras and Bombay. Pickles are sold in jars under
various brand names but can also be made at home. They are served with cold meats, cheese, curries, etc, with
aperitifs, and in mixed hors d'oeuvres.
The vegetables used for pickling (cauliflower, cucumber, carrots, mushrooms, courgettes (zucchini) ,
small onions, unripe tomatoes, etc. ) are sliced if necessary and soaked in brine or in cold water . They are rinced
, put in jars , and covered with spiced vinegar. They can also be cooked in vinegar with spices. Fruits ( apples,
cherries, plums, pears, peaches, etc. ) are cut into small pieces and usually cooked for a short time so that they
will soak up the vinegar. Eggs and walnuts can also be pickled. The best salt to use is coarse sea salt, as this gives
the best flavour.
Malt, wine , cider, spirit, vinegars may be used . Spices enhance the flavour and also act as preservatives
. The classic formula is as follows : to 1 lt vinegar add a stick of cinnamon, 1 tsp cloves, 2 tsp fennel seeds, 1 tsp
black pepper , 1 tsp mustard seeds, and two or three bay leaves. Bring the mixture to boil and then steep for a few
days . The vinegar is strained and either used cold or hot.

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DEPARTMENT : Kitchen TASK: Curing
HOW TO DO IT
INTRODUCTION
In the 17th and 18th century meat was a luxury and the lower classes mainly depended on salted meats.
Americans have enjoyed an abundance of meat, so while the staple food in Europe was bread, in America it was
salt pork. In the decade of 1830-1840, the per capita meat consumption averaged 80kgs annually, a figure not
matched till the 1960s and 1970s.
Salt curing has been practiced for several thousand years as a means of preserving whatever meat or fish
that could not be consumed in a day or two. The salt dehydrated the meat and inactivated the microbes, thus
preserving the meat.
It also happened that heavy salting changes the colour of the meat to bright pink instead of turning
greyish brown. The colour change is not due to the salt, but due to the impurity in salt, nitrate, which the bacteria
converts to nitrite, which affects the colour of the meat.
In the middle ages, salt peter-potassium nitrate, was discovered as a versatile substance, used for making
gun powder. Sometime in the 16th or 17th century, it was realized that salt peter is also useful in the curing
process for it effects colour and flavour. It is guessed that the levels of nitrate and nitrite in traditionally cured
meats were from 10 to 50 times the average of recent years.
Two developments brought the nitrite and nitrate levels down drastically. One was refrigeration. Cold
temperatures slow or stop the activity of microbes, and so do much of the work that the curing mixture once had
to do alone. The other was the understanding that nitrite rather than nitrate is the active ingredient, so salt peter
could be replaced by pure nitrite in small amounts.
The first U.S. patent for the use of nitrite in curing was awarded in 1917, and the method was first
permitted in commercial production in 1923. This trend was much appreciated because the traditional
concentrations necessary for the job of preservation resulted in a meat so salty that in order to be palatable, it was
usually soaked in water overnight and then boiled for an hour or more.

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HOW TO DO IT
Salt Curing
Salt has been used to inhibit microbial growth for thousands of years, and was especially important in the
days before refrigeration. It works by creating such a concentration of dissolved ions outside of the bacteria and
mould cells that water inside the relatively dilute cells is drawn out across their membranes. The microbes either
dry up and either die or slow down drastically.
Originally, meat was soaked in a strong brine solution or covered with whole grains of salt which were
known in England as “corn” - hence the term corned beef. Today bacon is pre-sliced and passed through the
curing solution, and is ready in less than a day. Salt tends to dry out the meats as well as the microbes by drawing
fluids from the tissues, and freeing bound water by denaturing the proteins. Cured meats therefore contains less
water than uncured meats and proportionately more fat.
Salting today is done mainly for aesthetic purposes. We have come to like the taste of ham and bacon,
and we salt pork for that reason, not to improve its storage life. As a result, meats are now treated with much
milder cures than are necessary to prevent microbial growth, and so they are more susceptible to spoilage than
they used to be.
Curing also has an effect on colour. We all know from experience with hams, sandwich meats, and so on
that cured meats retain a bright pink-red colour even after cooking. This is due to the presence of nitrite which
reacts with myoglobin pigment to form pink nitrosomyoglobin.
This compound is quite stable during changes in temperature, but is sensitive to oxygen and light. For
this reason cured meats are often vacuum packed and exposed to as little light as possible. In addition to bringing
about the colour change, nitrite is a very effective anti bacterial agent, it retards fat oxidation, and it contributes
flavour.
Originally, a trace mineral in the curing salt, nitrite was intentionally added to meat in the form of a
nitrate salt, salt peter, beginning in the 16th or 17th century. Today pure nitrite is put into curing brine. In recent
years, nitrite has come under suspicion as a carcinogen.

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HOW TO DO IT
SMOKE CURING
Smoking is another venerable preservation technique which is actually a kind of slow, low temperature
cooking. But it is also a chemical treatment. Smoke is a very complex material, with upward of 200 components
that include alcohols, acids, phenolic compounds, and various toxic, sometimes carcinogenic substances.
The toxic substances inhibit the growth of microbes, the phenolics retard fat oxidation, and the whole
complex imparts the characteristic flavour of burning wood to meat. Salt curing and smoking are often combined
to minimize the fat oxidation which salt encourages.
A recipe for ham that has come down to us in the Latin cook book of Acipius uses the double treatment.
It directs the cook to salt the meat for 17 days, dry it for 2 days in the open air, oil it and smoke for 2 days, and
then store it in a mixture of oil and vinegar.
SODIUM NITRITE
Sodium nitrite is a simple salt, that is used in the manufacture of such popular meat products as bacon,
ham and cold cuts. Nitrite has been the object of some concern, since 1956, when it was shown that it can
combine with nitrogen containing groups, amines to form nitrosoamines which are known to be powerful
carcinogens in animals.
But only traces of nitrsoamines were found in cured meats, and while they can be formed by cooking
from the two separate ingredients( nitrite and amines), cured meats account for only about 20% of the nitrite
available in the body for this reaction. The other 80% is formed from nitrates found in plants raised on high-
nitrate fertilizers.
The meat industry argued that nitrite is an important preservative, especially against the bacteria that
cause botulism: the fact that cold cuts and some sausages are not cooked before eating makes the use of such an
agent necessary. Thus nitrite which was on the verge of being banned was not.

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DEPARTMENT : Kitchen TASK: Smoked Meats & Ham
To learn about smoked, Smoked meat and sausages

cured Smoked and cured meats and sausages are mostly are
And dried meats & purchased from outside where they are Used for sandwiches, cold
sausages, Produced in big butcher factories. platters, canapes, buffets
And their use in the In larger hotel, a specialized butcher will and snacks
kitchen. Prepare them in the own butchery, where smoking oven,
meat chopper and blitz (meat chopper) are available.
The most famous cured meat and sausage products come

from Europe, as Germany, Switzerland, Austria, Italy,
France, Hungary, Poland where century old recipes are
still used and passed on from generation to generation.
Germany:
Speck, meatloaf, wiener sausage, smoked pork loin,
pressack, black forest ham
Switzerland:
Buendner fleisch (air cured beef), speck, bacon,
Italy:
Parma ham, mortadella, pancetta, salami, coppa
France:
Goose liver pate and mousse, salamis, pate
Hungary/Poland
Hungarian salamis, smoked and dried sausages
With paprika and chili

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DEPARTMENT : Kitchen TASK: Ham
HOW TO DO IT
Ham is the cured hind leg of Baconer pig, taken from the side of pork and processed seperately. It may be cured
by smoking or salting and smoking to preserve it. Dry salted ham have the best flavour and are the most tender
.Other hams are plunged straight into brine, or cured in a way that combines both processes. Curing can take
as long as two months.Salt usually used for curing is mixed with sugar spices and a variety of other ingredients
with nitrate preservatives to keep the pink color. For health reasons the traditional curing agent salt peter with
sodium nitrate is not used any more.The exact method of curing and smoking and the ingredients going into the
curing process are a closely guarded secret of the maker.
The feed given to the pig affects the taste of the ham. The peanuts of Virginia, the peaches of Georgia and
the acorns of Andalucia all affect the flavor and the texture of the ham. After the salting, ham may be smoked
over fragrant woods and then left to age for 3 months up to 2 years, in cool dry places.
A cured ham may often weigh from 6.5 Kg up to 9 Kg. When receiving ham check weather the ham is cooked
or uncooked. Some ham like the Parma ham ,are meant to be eaten raw in thin slices with fruits like figs or
melons or with delicate vegetables like asparagus.
While many other raw hams are meant to be simmered before being served. If dry cured and salty, whole
hams should be soaked in water for a few hours before simmering.
Once cut ,the slices may need to be blanched in water to remove the excess salt
Some ham are sold precooked which may be eaten as they are or may be cooked further and eaten hot or cold.
The extra salt of precooked ham is complemented with sweet accompaniments such as fruit chutney or sweet sauces l
apple sauce. In southern United States ham steaks are often pan fried and served with red eye gravy made with
coffee or even coca-cola. Ham is as good a flavoring agent as anything else, appearing in soups, sauces, omelettes
and in hearty stews especially those of beans or cabbage.
CLASSIFICATION OF HAM
Ham are classified in three ways:-

A) Catering use; i.e. Used raw or cooked
B) Method of processing; i.e. Dry cured, smoked etc.
C) Country of origin i.e. England, France, Italy etc.
English ham:
1)York ham-Dry cured for a month and matured for 6 months.
2) Braden ham, originates from Wiltshire.
3) Suffolk ham, a country ham made by basting cure method.

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DEPARTMENT : Kitchen TASK: Ham
HOW TO DO IT
Italian ham:
1) Parma-Classical Italian ham made from pigs fattened on parsnips. Matured for about a year
2) Culatello di zibello-Similar to Parma ham but steeped in white wine for 2 to 3 days before being used.
French ham:
1) Jombon de bayonne-Dry cured smoked ham eaten raw.
2) Jambon de campagne-Sweet cured smoked ham eaten raw.
3)Jambon blanc-Similar to york ham except that it is very lightly smoked.
German ham:
There are 6 German ham that are well known. The Mainzer, Westphalian and Schwargwaelder are eaten
raw whilst the Hamburger, Stuttgarter and the Goacher are baked ,boiled or braised and may be eaten
hot or cold.
American ham:
1) Virginia ham-Classical ham from America, dry cured and basting cured and matured for 6 months.
2) Smithfield ham-Ham processed from pigs fed on a diet of peanuts. Dry cured and smoked cold for
1 month.
Picnick/Shoulder ham:
These are not true ham in that they are fore hock (front leg) of baconer pig that has been cut
round to resemble ham. They are sold cooked and boneless either wrapped in cryovac or canned.
USEFUL INFORMATION
How to choose
Firm flesh, not too much fat. Moisture in commercial ham betrays injection of water.
Problems
If too salty, remove by soaking or blanching. Meat can be too dry if cut thickley. Trim excess fat after
cooking.
Storage
Whole raw ham-Hang in cool dry space.
Cooked whole ham-Refrigerate up to 10 days.
Sliced ham-Refrigerate up to 3 days or freeze up to 1 month.


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DEPARTMENT : Kitchen TASK: Meat, Poultry, Game
Meat products like beef, veal

To get familiar with Lamb and goat are products of their environment. It is important to know the
commonly used meat for Advanced farm management, basic history of meat
the Animal husbandry, natural products
Daily use and various Surroundings and breeding techniques are result for prime Available and used in the
types quality raised and produced around the world, as in daily
Of cuts available. America, Europe, Australia, New Zealand and Operation.
South America.
Constant new technology The Chef today should
Hygiene, feeding , slaughtering and packaging know what to offer best for
Techniques are introduced the customer and for the
To get better quality. variety of
Arranging a menu.
Grass fed Beef:
Grass fed beef is lean and is generally favored by

Most customers, because it is seen as healthy and low fat.
Cattle grazed on pasture absorb a pigment form the grass,
called carotene, which can result in a slight yellow
discoloration of the
Fat but flavor is enhanced.
Grain fed beef:
Grain fed beef id derived from cattle which are fed for a
minimum number of days on a nutritionally balanced,
high energy feed.
Uniformity of feed results in a greater consistency
In the characteristics of the product and varied
Levels of fat content compared with grass fed beef. It has
a marbling fat which is good in nutrition and has a more
consistent meat colour and fat colour.
Veal:
Light veal carcasses weigh less than 70 kg and
Are typically produced from dairy calves. Up to
150 kg they are produced from vealers or weaners that
have had a diet of milk and grass. Milk fed veal is usually
more tender and preferred in the kitchen.

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Lamb:
Most lamb is produced in fertile regions with good rainfall
or from irrigated areas with lush and rich grass land.
Breeds are crossed of “Merino” with British breeds and
milk-fed and grass fed animals are on the market now.
Goat:
Australia is the world leader in the supply of high quality
“Capretto” and “Chevon” goat meat.
Goats are not used only for special diet for Muslim
specialties, but as well for most European and Asian
ethnic cuisines. Goat cheese
Is very popular in Mediterranean countries and
Becomes famous around the world.
Pork:
Most pigs are slaughtered with 5 1/2 – 6 months,
Much more less fat than in the past. The storage can not
be prolonged through vacuum packaging.
It is not suitable for it. The meat should not be kept frozen
longer than 3 months. Suckling pigs are very young
animals with 2 –3 months and with around 12 kg weight.
The skin is soft and
Will be roasted and used as a whole.
White poultry:
Chicken : 0,4 – 0,7 kg
Fattened chicken : 0,8 – 1,3 kg, 1,3 – 1,8 kg
Cockerel : 2,0 – 3,0 kg
Soup chicken : 1,2 – 1,8 kg
Turkey : 2,0 – 3,0 kg, 3,0 – 6,0 kg, 5,0 – 12,0 kg
(North America)
Dark poultry:
Duckling : 1,3 – 1,7 kg, 1,8 – 2,6 kg
Goose : 4,0 – 6,0 kg
Pigeon : 0,3 – 0,6 kg

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Deer:
To understand the Mainly from Europe, North America, New Zealand. To learn about the
different Up to a age of 3 years the meat is tender. different
Sorts of game used for Used for steaks, terrines, ragout, sausage, salami Animals, its habitat and
various dishes, occasions. use
Venison:
Mainly from Europe, North America, New Zealand. For different dishes and
To understand what items
are Up to 3 years it weighs 13-18 kg. It is very tender Occasions.
Available locally and what And prepared fresh during the autumn season.
is import. Used for escalope, steaks, terrines, ragout, roasts,
Sausages and salami.
Rabbit:
Mainly from Europe, Argentina.
The quality is best until 8 months and hunted in
Late autumn. Used are the fillets, legs and shoulder
for pepper ragout (with blood), roast
Terrines and sauteed dishes.
Bear:
Nowadays used in Asia/China only, but should now
be protected by WWF.
Reindeer:
Used mainly in Scandinavian countries such as
Finland, Norway, Sweden and Russia.
Animals reach a weight of up to 120-150 kg.
It is mostly marinated and used for steaks, ragouts,
dried meat, salamis and sausages.
Wild Boar:
Mainly from eastern Europe, Canada, Asia.
Used as young animal with 4-6 months and up
To 3-4 years for the older animal.
Prepared for roasts, ragouts, smoked ham, steaks.
Pheasant:
Mainly from Europe, Scotland, UK.
Nowadays bred in farms and released after
Into the wild nature.
Used fresh and frozen for supreme, soups,
Roasts and terrines.

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DEPARTMENT : Kitchen TASK: Fish & Sea food
To learn about fresh Saltwater fish: To use seasonal fish and

and seafood, preferred from
Saltwater fish and - Tuna fish, pomfret, mackerel, yellow tail, local supply and for
stingray, flounder, mullet, snapper, sea bream, special
seafood.
shark, grouper, hammerhead shark, barracuda Arrangements from
catfish, milk fish, sea eel, turtle, sharp nosed overseas
To understand its daily To reduce and cut costs.
shark, lizard fish, milk fish, mahi mahi (dolpin)
use,
Pricing structure and - herring , sword fish, sole, turbot, sardine, To use preferable fish and
value Seafood from farmed
In the menu selection. sources.
Freshwater fish:
To get to know the
various - Trout, carp, perch, river catfish, snakehead,
Preparation/conserving Spiny eel, sheatfish, striped catfish, salmon
methods of Rainbow trout, brochet, sturgeon, river sole
Fish and seafood: River eel,
Crustacean:
- Freezing
- Smoking - Lobster, spiny lobster (langouste) , prawns
- Salt/Seasoning Shrimps, tiger prawns, crab, crayfish,
- Drying/sun drying Maroons,
- Marinating
- Sterilizing Shellfish:
- Oyster, mussels, clams, sea urgin, octopus,

squid, baby squid, scallops, snails,
sea cucumber

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DEPARTMENT : Kitchen TASK: Lobster
HOW TO DO IT
If you want to enjoy completely fresh sea-food in general, or hommard, lobsters, in particular, then a
journey to Brittany is a must. Saint-brieuc is the French Capital for lobsters, langoustes (spiny
lobsters),crabs, scale[s and other shellfish. Even oysters, indispensable on any sea food platter, are
available in Brittany.
The principal lobster fisheries of the world are found along the western shores of the Atlantic Ocean
from Labrador south to Florida, and off Brazil (cape de Sao Rogue) in the Caribbean; off the southern tip
of Africa (Cape of Good Hope) ;in the western Pacific ocean off Japan ; on the south Tasmania; in the
Indian ocean west of Australia ; with smaller lobster fisheries located in the English Channel, in the Bay
of Biscay, along the west coast of Africa, southward from Cape bianco; and in the eastern Pacific in
waters west of Colombia, and Mexico, including Baha California.
VARIETIES
The greatest lobster harvest is of three species of true lobsters :
1) the American lobster (Homarus americanus), representing about 50% of the total catch.
2)The European lobster (H. Gammarus) repressing about 30% of the
catch and
3)The Norwegian lobster (H.novergicus) ,also sometimes referred to as the Dublin Bay prawn or scampi
These three species are found in the temperate waters of the north Atlantic and supports large fisheries.
The two species found in Europe are fished from Norway south to North Africa and in the parts of
Mediterranean. The American species ranges from Labrador to North Carolina.
Principal fisheries for the American lobster are between Cape Cod, Massachusetts and the Gulf of Saint
Lawrence, Canada In recent years ,there has been a general decline in the lobster catch, even though
numerous regulation has been established by Canada and the United states over harvesting time and
practice.
The catching of the lobsters is an arduous job. Lobster pots are laid in the sea at a depth of up to 220
feet (70 m) . These contains bait- salted fish for lobsters, fresh fish for crabs. Everyday the fisherman
put out ton the sea to haul up the poits and check the catch. Being caught is a shock to the lobsters and
they require several days un the aquarium to recover. If they are brought alive they can be kept for two
days in the lowest compartment of the refrigerator, covered with a wet cloth .The wooden trap is the
primary gear used for American and European lobsters

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HOW TO DO IT
This boxlike or semi cylindrical gear has basically remained the same. Although some changes has occurred , trap
fishing essentially involves setting of traps that are baited with dead fish. The lobsters are attracted to the bait enters
the trap, and cannot escape. The traps are lifted lifted every few days ,the lobsters are removed ,and the cycle repeats
In the American market, lobsters rare marketed on the basis of there sizes, the 1pound size being the commonest one.
Lobsters over 2pounds decline in there market value as consumers do not like larger lobsters.
Dark blue is the colour of the live lobsters and it is only when cooked that they assume there red colour due to the
presence of there characteristics pigment oxozanthine.
Cooking will also bring the true taste ,but care must be taken not to simmer the lobsters for not more than quater of an
hour as it will otherwise lose its colour and flavor and the flesh will bececome tough . It can also be baked ,grilled
steamed ,broiled
The female or „hen‟lobsters cancontain eggs in the form of red roe and corals..The summer is the main catching
season and is ofcourse the time when lobsters are at their freshest and best value fir money..
Some famous lobster dishes ;
Homard a la Americaine :
Flambeed lobster pieces in fine tomato sauce.
Homard a la creme :
Pieces of lobsters fried quickly and then cooked in cream.
Hommard a la nage :
Whole small lobsters cooked in white wine stock.
Homard au court bouillon :

Cooked and served whole in a seasoned court bouillon

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HOW TO DO IT
CRAWFISH.
It is also popularly known as the “false” lobster, principally there are two varieties Cape spiny lobsters and the
European spiny lobster.
Found worldwide in most temperate coastal waters, these crustaceans have no CLAWS. Most of their flesh is
contained in the tails and they can be used in any recipes calling for lobsters. Available fresh or, frozen they can be
steamed or broiled.
Unlike other crustaceans, such as lobsters, they do not turn bright red when cooked.
Spiny Lobsters : The crawfish can be easily be distinguished from the shrimps by there dorsoventrally flattened
bodies and the usually powerfully developed pincers on the first pair of walking legs. The abdominal legs are no
longer adapted for swimming but are used by the females as the place to attach her eggs. It belongs to the
FAMILY--- PALINURIDAE
GENUS---- Jasus
SPECIES--- lalandei
This above varieties is also popularly known as the Cape spiny lobsters and is popular on the menu in South Africa
and Australia. These species has seasonal migrations, during which the animals may walk for more than 100
kilometers along he bottom of the sea and are thus able to discover suitable areas having sufficient food. It is
possible, that the sounds animals produces, discovered only recently, aid in regulating these migrations.
One of the largest of the spiny lobsters is the New Zealand spices (Jasus verreauxi), which can attain a weight of 30
pounds and a length of 3feet. However, most specimens are smaller than this.
The European spiny lobster:
FAMILY--- Palinuridae.
GENUS---- Palinurus
SPECIES--- vulgaris
It has a body of 18 inches and weigh up to 9 kilograms. This species lives on the rocky coast of the Atlantic and the
Mediterranean. It is a valuable food animals. It feeds at night on snails, mollusks, and dead animals. It is caught with
pots or baits .
Divers in some regions(east coast of Africa, Galapagos, West-Indies) take spiny lobsters by hand .In the night spiny
lobsters are caught by holding lanterns in one hand and picking up these crawfish from the reefs by gloves .

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HOW TO DO IT
CRAYFISH.
The crayfish are essentially restricted in the distribution to the northern hemisphere. In the southern
hemisphere, the ecological niche they occupy is taken over by the paradises on the south America. The
true crayfish is a crustacean and reaches up to a length of about 6 inches.
FAMILY -- Astacidae
GENUS -- Astacus
SPECIES -- astacus
This is the European crayfish which lives only on clean water.

And hunts for its food at night feeding on both plant and animal materials. Male crayfish can live up to 20
years. In recent years , partly because of the pollution, crayfish population has diminished. This has also
been partly because of the fungus called “crab plague”. The European crayfish population was seriously
threatened in 1879 when it was nearly wiped out. The American crayfish (Orconectes limosus) introduced
into Europe in 1890 is immune to the disease and can survive in dirty water. It is especially popular in
Scandinavia and is the main ingredient in Nantua sauce.
American and European lobsters.
Hommard cardinal :
Cooked with truffles and mushrooms in a sauce bechamel flavored with the shell of lobsters.
Hommard grille :
Halved, brushed with olive oil and broiled.
Hommard Themidor :
Lobster ragout in piquant mustard sauce gratinated with cheese. (Thermidor corresponds to the month of
August and is the eleventh month in the calendar of the French revolution, which was applied from 1792-
-1806.)

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DEPARTMENT : Kitchen TASK: Snails-Oysters-Clams
HOW TO DO IT
Edible snails
Antoine Careme (1784-1833), was responsible for the elevation of the edible snail to gourmet status at the
beginning of the 19th century -a la bourguignonne, Burgundy style, with butter, garlic and parsley. Little
compartments with special compartments were developed together with pincers that could grip their hot shells
and a two pronged fork to extract the flesh.
The gourmet, however, realizes how meticulous the preparation of this grisly little animal is. Before consumption
snails must undergo a starvation diet for at least ten days. This is strictly adhered to everywhere except in the
South of France where the snails are allowed a diet of thyme. This is essential to rid the snail of any poisonous
leaves it may have consumed.
For reasons of cleanliness the snail is subjected to three washes with water. The first cleans the outside, whilst
the second , with salt and vinegar added , concentrates on the insides. Finally the snail is bathed in clear water.
The snails are then generally blanched, cooled, removed from their shells and usually cooked in a well seasoned
bouillon. Once cold they are replaced in the shells which have in the mean time been sterilized. They are sealed
with herb or snail butter and are then ready for consumption.
Our distant human ancestors did not take long to discover the delights these gastropods. in the rest of France
,however , the upper class considered snails as food for the poor.
The burgundy snail , whose shell is up to 2 inches (5cm) in diameter , fell victim to the gourmets (and modern
agriculture) and has now become very rare. Chefs now often substitute them for petite gris, the smaller version
of the edible snail with a gray body in a white or speckled yellow shell. They are a native of Gascony, Provence,
Languedoc and Roussilon and are more suitable for domestic breeding, heliculture, than their larger cousins.
Canned snails are often Eastern European imports, or Turkish snails, which are recognized by their dark flesh
and black edge to the shell, or imported deep-frozen Chinese snails which are half pound giants from the family
of the Achat snails. Although snails contain large amount of mineral salts . they are in fact quite indigestible and
should therefore only be consumed in extreme moderation.

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HOW TO DO IT
MUSSELS
Dutch speak of mussels as their single natural resource. Exported to France , Belgium, and Germany.
Mussels are grown on the sea floor. They have little to do with fishing as the mussel seeds arer sown and
harvesting of mature shells is done by boat.
The immature shells are sown in shallow waters, in parcels that are licensed to the fishermen by the government
on lease. When they are about 1-11/2 inches (some 3-4 centimeters)long they are transferred into deeper water
and dropped on nutrition rich subterranean banks. In earlier times mussels used to attach themselves to the piers,
and hence called pier mussels. Harvested twice a year May and September.
When the mussels have reached size of 2-4" (5-10 cm) they are raised from the sea floor with dragnets and
brought to the shore with dragnets and stored in special sea water storage container tanks. The containers keeps
sand out and other impurities until the mussels are ready and can be packed and shipped. These sophisticated and
strictly controlled farming and marketing techniques make it possible to still eat mussels in the months whose
names contain an "R": according to a old tale, while between June and August mussels should not be eaten
because of possible poisoning. In summer months , the animals filtering the sea water currents may release the so
called 'water blossoms' a poisons which develops due to a concentration of a certain red algae. Today as almost
all the mussel are cultivated mussels, so the danger of encountering it is small.
CLAMS
A bivalve mollusc, 5-10cm (2-4in) across whose large smooth shell is marked with fine circular striations. Clam
introduced to France by the Americans in 1917 are gathered from sandy and muddy estuaries, particularly on the
east coast of US. But also in France region of Charente. They are eaten raw or cooked like oysters or a la
commodre.
The American hard clam measuring 3-6 cm 11/4-21/2" has a thick yellowish grey domed shell marked with deep
concentric grooves and covered with warty lumps. It is rarely found in the Mediterranean, but it is abundant on
the Atlantic and English channel coasts living in the sands on the sea shores. Also known in France as “rigadelle”
or coque ragee, it can be eaten raw,(preferably without lemon juice, so as not to hide its subtle flavour or cooked
stuffed like a mussel or in a soup ).
Clam chowder is a soup made from vegetables onions , and clams garnished with strips of larding bacon .It
originated in New England . A clam bake picnic originating along east coast of U.S.A. at which clams and other
shellfish are cooked on heated stones under a layer of seaweed.

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HOW TO DO IT
Oysters
Varieties of French oysters
Belons
Flat oysters from Brittany with a very delicate, nutty taste.
Bouzigues
From the large inland lake of thau on the Mediterranean between sete and agde
Gravettes d’Arcachon
Mostly known as Archons; flat oysters from the southwestern Atlantic coast of France at Bordeaux.
Marennes
Rock oysters from the area between the Charente coast and the island of oleron; they are fattened and refined in
natural basins the claires.
 Claires have been refined in the basins for a short time.
 Fines de claires are those which have spent four weeks in the breeding basin at 20 to the square yard(square
meter) and contain at least six percent flesh
 Speciales de claires are entitled to their name when they have spent at least two months at 10 to the square
yard (square meter). Then they should contain at least nine percent flesh.
HOW TO OPEN AN OYSTER
1. Oysters are not washed since they are supplied already clean.
2. Lay out oyster on a cloth, which has been folded several times, so that the flat side is the upper most.
3. Grip firmly with the left hand and hold straight.Work over a flat bowl to catch any water spilling from the
oyster.
4. With the short, strong oyster knife cut into the so-called hinge and separate the closing muscle.
5. Now draw the knife horizontally between the shells, and then use it as a lever to open up the two halves.
Remove the upper shell.
Oysters are located near the sand banks between estuaries. They are able to live on the right mixture of sea and
fresh water and can flourish in water temperatures of more than 70oF (22oC).The native flat European oyster
species was completely decimated by disease in 1922. Fortunately there was a substitute, for in 1868 a ship in
distress was forced to ditch its load of Portuguese oysters overboard, which then flourished on the Marennes
coast until they too succumbed to the epidemic. Help was on hand however in the form of the Pacific rock oyster,
crassostrea gigas, which has dominated the French coastal area and its restaurants ever since.
In the month of July the oysters breed on strictly protected natural banks.

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DEPARTMENT : Kitchen TASK: Caviar
HOW TO DO IT
Caviar
Caviar is actually the salted roe of the Sturgeon fish which are allowed to mature. The word comes from the
Italian caviale, itself derived from the Turkish kawyar. But the caviar we know today is Russian. It was
introduced to France in the 1920‟s following the exile of Russian princes. Charles Ritz formally launched caviar
by putting it permanently on the menu at his hotel.
The sturgeon lives in the sea but returns in winter to estuaries throughout temperate regions of Asia to lay its
eggs. Today the Caspian sea provides 98% of the worlds caviar. The sturgeons were still common in the century
but it has become so rare that fishing for it is now prohibited.
The soviet Union was for a long time the sole producer of caviar. But since 1953, factories on Iran‟s Caspian
coast have produced 180tonnes annually; Russia produces 1800 tons every year. No other Russian delicacy is so
sought after in the entire world as caviar, the sturgeon‟s roe. As a delicacy enjoyed by the rich and powerful it
takes place on the menu of European luxuries above champagne, truffles, oysters, and pate de foie gras. Its price
is astronomical, the pleasure it affords many incomparable. To eat caviar is to participate in luxury.
COMPOSITION :
The eggs constitute about 10% of the female‟s body weight. After they have been removed they are washed,
sieved, put into brine, ( mostly the famous “Astrachan Salt” is used ) drained, and finally packed into tins.
CATEGORIES :
 Fresh Caviar : This is practically left untreated and must therefore be consumed within a few days.
 Malossol : This Russian word means “lightly salted” and is therefore not an indication of a type of caviar,
but rather a mark of quality. When stored correctly at 320F (00C) it keeps for a year.
 Pasteurized Caviar : This is heated and placed in airtight jars like a jam and can therefore be kept virtually
for ever.
 Pressed Caviar : Roe which is damaged and of lesser value is more heavily salted and made into bricks.
Pressed caviar is good value, but has an intensive caviar taste

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DEPARTMENT : Kitchen TASK: Caviar
HOW TO DO IT
About 5kg fresh caviar are needed to make 1kg pressed caviar. It has a strong and rather oily taste and is
sometimes considered too, salty although it is appreciated by Russian connoisseurs.
The process of salting only lasts for ten minutes and is carried out by hand. The caviar is spread out and is rubbed
with an exactly measured film of salt. In this way the grains become firm, but must not be allowed to turn hard.
After this caviar is put into large cans, which carry the number of the fish -- the roe of different sturgeons roe
never mixed with each other. The cans are placed in the stores of the ship. Once on land caviar is then put into
smaller cans and dispatched.
TYPES :
Beluga - The most expensive
 and produced by the largest species, which can weigh up to 800 kg. The eggs are more or less dark grey,
firm, heavy, and well separated. These are the biggest but most fragile eggs, and if they burst the caviar
becomes oily.
 Ossetra - Characterized by smaller more even grains, which are golden yellow to brown and quite oily;
considered by many as the best.
 Sevruga - Produced by small sturgeons, which are the most prolific and give very small light to dark grey
eggs. This is the cheapest variety.
 Salmon caviar - Relatively cheap, red caviar is the roe of salmon caught in the sea.
STORAGE :
Caviar is a semi-conserve and perishable; it should be kept between 0º C to + 4º C .
PORTIONS :
If served as an Hors d‟ oeuvre allow 50gms per person. It should be served cold but not frozen, preferably on
crushed ice. Blinis (buck wheat flour pancake), sour cream or lightly buttered toast make an ideal
accompaniment. Never use lemon, it affects the taste.
CALORIFIC VALUE :
Caviar has a calorific value of 140 Cal per 100gms.It is rich in phosphorus and contains per 100gms --20 g lipids
and 30 g proteins.

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DEPARTMENT : Kitchen TASK: Sushi
HOW TO DO IT
Introduction
“Sushi” vinegared rice dishes appear in many forms. All are based on vinegared rice, accompanied by slices of
raw fish with or without omelet strips, sliced vegetables, “nori “ seaweed, and a variety of colourful garnishes.
These Japanese “sandwiches” may be prepared simply, by topping an oblong of vinegared rice with a
dab of horseradish and a slice of fish, or elaborately by topping the rice with a wide variety of delicately
flavoured ingredients, rolling them all in “nori”, and cutting them into 1-inch thick slices. The “sushi”
recipes on the following pages can make unusual hors d‟oeuvres, first courses or satisfying lunches.
1 Variations
Sushi is simply vinegared rice plus, but the sushi devotee is faced with a difficult choice among the additions –
the multitude of toppings and fillings. Above are sushi that have been rolled in nori- dried layer – and cut into
rounds. The sushi are sometimes rolled with strips of omelette, watercress, mushrooms and gourd shavings.
These are sushi filled with red tunny fish and sushi filled with pickled yellow radish.
Another variety of sushi is with mushrooms and cucumbers. All are accompanied by soy dipping sauce strips of
pickled ginger. Another type of sushi is the nigiri sushi, in which an oblong of rice is topped with fish.
Sometimes the topping is of cooked, butterflied prawns. The toppings may also be of stripped bass, partially
surrounding a mound of sushi rice topped with red caviar and encircled by nori, oily tunny fish, lean dark meat
tunny, omelet and squid decorated with a strip of nori. The cucumber maki zushi is a is a refreshing change of
pace, and the pickled ginger adds a touch of sharpness.

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HOW TO DO IT
Sampling The Specialty Restaurants
The Japanese like to eat out - and they do with a fervour and a frequency that are unmatched in the West.
As a consequence, not only do restaurants flourish by the thousands but they are also found in every size and
description. They range from the elegant and the expensive preserves of the wealthy and the influential to the
tiny cubby holes and mobile food bars. Of all the eating establishments, the public most often patronize those
restaurants which specialize in one way or another - perhaps in a distinctive cooking technique or in serving a
single kind of food or in making the dishes associated with a particular region of Japan. Food is uniformly good
both in preparation and in presentation, the restaurants are immaculately clean, and the prices are fair and often
quite low.
HYGIENE ASPECTS
Another advantage of this type of restaurant, particularly for the nervous foreigner who suspects
cleanliness is non - existent outside his own kitchen, is that it lets one see just how clean Japan's restaurants
really are. Even in very small places the floors are closed down several times an hour, the worker's wearing
wooden clogs that keep their feet several inches above the wet floor. Wooden cutting blocks are washed after
every use and grills scraped down immediately.
Chopsticks are used once and thrown away and counters scrubbed repeatedly until the wood gleams white. No
employee who touches the food will handle money, and since every Japanese bathes at least once a day, staff
hygiene is never a problem. The kitchens of restaurants with private dining rooms are not open to public view but
even they maintain the highest standards of Japan compared to the world.
Chopsticks should never be crossed, neither is it allowed to move food from chopsticks to chopsticks
They should be laid on a “resting set” , usually out of porcelain

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HOW TO DO IT
Stepping from the grimy street into one of these spick and span restaurants, the customer himself may
feel unclean, or at least bedraggled. The Japanese have an answer
for this too : oshibori . These are small damp towels - nowadays sterilized and rolled up in cellophane - which
every Japanese restaurant and bar sets before each customer as soon as he sits down. comes steaming hot for
most of the year and provide a highly refreshing way to wipe the casual dust from your hands makes you ready to
handle your food. A man or woman without make up can get even more refreshment out of oshibori by rubbing it
over the face and neck, especially in the summer when oshibori is handed out ice cold.
No other counter restaurants of this type have as much to offer the adventurous gourmet as Japan's sushi
are he national dish of Japan; there is nothing remotely like it anywhere else in the world. you can find it In one
form or the another in every corner of Japan and you would not be able to find a native who says he doesn't like
it. Even Foreigners, once they have overcome their initial prejudice against raw fish, rave about sushi and argue
with each other over the merits of their favourite sushi place.
The Sushi Restaurant
The typical sushi restaurant is small, cheerful and sparkling with scrubbed wood. The bar runs the length
of the room, presided over by one or more white - clad chefs, hands red from constant washing, towels knotted
around their foreheads. "Irasshai" they shout as you duck under the noren and slide open the door, and as soon as
you have sat down at the bar a huge cup of tea, an oshibori and a little mound of sliced ginger are set before you -
the ginger is to clean your palate before startingand between courses. You wipe your hands with the oshibori, sip
your tea and examine the offerings of the day spread out in a refrigerated glass case running along the back of the
bar. There will be the dark red lean tunny fish, the marbled fatty toro, little slabs of snow white squid, chunks of
fish shiny and speckled like herring, blood red akagai clams, mounds of caviar glistening like jewels, octopus
tentacles, abalone still in the shell, pale fingers of prawn and in the midst of all this seafood, little yellow
rectangles of omelet, in which certain sushi are wrapped and eaten. Take your time no one will rush you.

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HOW TO DO IT
When you are ready you point to what you want, or order it by name. The chef's hands flash like magicians,
quicker than his eye; he has been trained and has practiced for years before he is allowed to serve the customers.
Out comes the delicacy you have indicated. If it needs cutting the long knife smoothly slices it into two even
pieces. From a large tub beside him the chef grabs a handful of vinagered rice; deftly he kneads it , squeezing in
a bit of wasabi. Two fingers of one hand press the rice in the palm of the other; one tiny loaf - shaped rice
ball is ready. Then another. The flashing hands slow down. Gently the two slices of fish or whatever it may be are
pressed on the two mounds of rice. Then with a proud flourish the chef picks them up in one hand and whisks
them onto a slanted , shelf like part of the counter, where they await your pleasure. The whole process has
taken perhaps 30 seconds. You pick up the rice mound and dip the rice part into the saucer of Soya sauce,
turn it over to keep it from dripping and then place the whole thing on your tongue. Each piece of sushi is
designed as a mouthful, but anybody who wants to prolong the delight by nibbling is forgiven - though the rice
ball will crumble in his fingers before he finishes.
The Sushi
One portion of sushi consists always of two of these bite sized balls. Nothing that is sliced must ever be sliced
or is served in threes, for one slice is "hito kire" which means "kill" and three slices which means "kill myself".
Since the portions are so small you can sample the entire menu at one sitting, or you can eat as much as you
like of your favourite dish. A serving of each variety is priced according to the value of the fish and you pay only
for what you eat. Prawns are the most expensive, the cheapest, by volume, is maki zushi, in which a long sliver of
tunny fish or sometimes cucumber , at the end of a sushi meal, is wrapped in rice with an outer sheet of nori;
this roll is then sliced crosswise, and six or eight equal squat cylinders are placed before you.
Conclusion
Sushi cuisine has a colourful vocabulary of its own, and the customer who uses special words for ordering
them instead of the standard Japanese vocabulary often gets special treatment as a true sushi gourmet.
Surprisingly many Japanese do not know that at a sushi restaurant wasabi is called namida or "tears" because
it is hot enough to make you cry, or that octopus is geso meaning legs. Sushi chefs refer to their egg items as
gyoku, or jewel, to tea as agari, meaning up for obscure reasons and to of a cucumber fancying river goblin

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HOW TO DO IT
Of course you don‟t have to go to a sushi restaurant to eat sushi. The sushi shops as well as the noodle and the
domburi restaurants, do a thriving business.
The sushi is beautifully arranged in opulent round lacquer boxes, which some aesthetes say enhance the taste,
and carried by bicycle and motorcycles to inns, offices, and private houses.
Moreover the lunchbox bento which are sold in infinite local and regional variations at railway stations, and at
theaters and other places of entertainment contain many sushi ingredients although they are not, strictly speaking,
sushi.
Like every everything else prepared by the skilled and conscientious restaurant chefs of Japan, they are
distinguished by their fine materials, their skillful presentations by a broad and varied spectrum of flavours.
Date: Date:
Page 1 of 1

DEPARTMENT : Kitchen TASK: Spices
To learn about spices their Cardamom: Spices are used in all

Origin and usage in the A native of India, used dry for oriental cuisine. sections of the kitchen and
food Industry. Allspice: should be used carefully
A native of the West Indies, called as well and well measured.
Spices had a big value in Jamaica Pepper.
the Middle Ages, where Caraway:
they were traded as the Used mainly in Europe for bread, German Recipes, salads
most expensive and roasts.
Goods from the Orient, Turmeric:
Africa and the Americas. The rhizomes or root stems belong to the ginger
Family and is used for coloring and basic curry spice.
Star Anis:
A native to china is used in most oriental cuisines.
Ginger:
Used as medicine, tea, fresh and dry used in
Many oriental recipes, like China, Thailand, etc.
Anise:
A native to Greece, used for drinks, Christmas
Spice and butcher products.
Juniper Berries:
Grown in the northern hemisphere and mainly
Used for game seasoning, Dutch Genever
And European dishes.
Chili:
Used dry, fresh and as powder in South America,
All over the orient, the Middle East and Europe.
Vanilla:
A native to Central America, and a main ingredient in the
bakery and pastry

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DEPARTMENT : Kitchen TASK: Chili & Pepper
HOW TO DO IT
TABLE OF CONTENT
1. CLASSIFICATION - CHILLI AND PEPPER
2. CHILLIES
3. INTRODUCTION
a) TYPES OF CHILLIES
b) HOW IT GROWS
c) APPEARANCE AND TASTE
d) BUYING AND STORING
e) MEDICINAL USES
f) CULINARY USES
g) A NOTE ON PAPRIKA
4. PEPPERS
a) INTRODUCTION
b) TYPES OF PEPPER
c) HOW IT GROWS
d) APPEARANCE AND TASTE
e) BUYING AND STORING
f) MEDICINAL USES
g) CULINARY USES

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HOW TO DO IT
CHILLIES AND PEPPER
CLASSIFICATION:
There are two major categories of chilies and pepper of commerce. These are not related botanically or in any
other way except that some forms in each category possess a tangy, pungent flavor.
I. Members of the family Solanaceae (chili)
A. Pepper with a sweet-fleshed fruit, commonly called sweet peppers.
1. The family bell pepper, often called bullnose pepper because of its shape. The term green pepper is
not sufficiently definitive, however, because the color depends upon whether or not the pepper has
been allowed to ripen before harvesting.
2. The familiar pimiento pepper or simply pimiento. This pepper is used only in the ripe, red stage of
maturity, at which stage the pimiento retains it‟s sweet flavor.
3. The paprika pepper, which is usually dehydrated and processed into paprika powder . This pepper has
little or no pungency, but the flesh is of dark-red color. Paprika is a relatively mild, bland condiment.
B. Peppers with a hot or pungent flavored fruit and sometimes called hot peppers. Even more commonly in recent
years, these peppers are called chili peppers. They are used mainly for flavoring because they are too strong to be
eaten alone the condiment prepared from the dried and ground pepper is known as red pepper or cayenne pepper.
II. Members of the family Piperaceae (Pepper Family)

A. Black or white pepper : Prepared from the ever green shrub or vine (Piper nigrum) . The familiar
condiment, Black pepper, is prepared from the ground, dried, unripe fruit of the shrub. White pepper is
prepared from the nearly ripe berries.
B. Long pepper: Often used in the preserves and curries, is made from the fruits of the climbing plant (p.
Retrofractrum)
C. Cubeb pepper: mainly used in the medicinals and some cigarettes, is obtained from the dried, unripe
fruit of the climbing vine(P. Cubeba).
D. Kava: A Samoan beverage , is prepared by steeping the roots of a pepper plant in water.
E. Ashanti pepper: Obtained from the vine P. guineese
2 CHILLI
3 INTRODUCTION:
Indian food without chilies is like summer without sunshine. That is not to say that all Indian food scorches the
taste buds, rather that it is an amicable blend of heat fragrance and flavor. Given the importance of this spice
today, it is surprising that until about 400 years ago, chilies were unknown in India. They were first introduced
by the portugese at type end of the 15 Th. century. Chilies were first domesticated in Mexico in about 7000BC and
it is generally believed that Columbus introduced the fruit to the Europeans. By 1650 they had spread all over the
world and were adopted into the cuisines of most of the tropical countries. Beautiful to look at and endowed with
the power of fire, this fruit belongs to the Solanaceae family, which includes such tranquil relatives as the
tomato and the aubergine.
It doesn‟t matter who you are, or what you‟ve done, or think you can do. There‟s a confrontation with destiny
awaiting you. Somewhere,there is a chile you cannot eat.”Daniel Pinkwater “A Hot Time in Nairobi”

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HOW TO DO IT
TYPES OF CHILLIES:
1. Sweet pepper (Poivrons): These are large fleshy capsicums with a mild flavour. Green, yellow, orange, red
or black , they are now widely used in cooking with the increasing popularity of Mediterranean dishes.
Sweet peppers have a low calorific value(22 cals per 100 g) and are rich in vitamin C.
2. Chilli peppers (Piment): Much smaller than sweet peppers, these , too, can be green, yellow, orange, red or
black . the seeds and flesh are extremely hot and should be used sparingly. By removing the seeds, the seeds,
the pepper is rendered less fiery. It is the volatile oil in the fruit called capsicum, that accounts for its hot
taste.
3.
There are many different varieties, the largest number being found in Mexico and West Indies, they are used
liberally in the local dishes.
 WEST INDIAN PEPPER (Or CHERRY PEPPER): 2-3 cm long, bright red, irregular in shape, and with a
very strong hot flavour. It is sold fresh throughout the year.
 CAYENNE PEPPER: 8 cm (3in) long, thin, red and with a strong and rather sharp flavour. Grown in South
America and also in south of France, it is sold fresh all the year around.
 BIRD PEPPER : no more than 2cm(1in) long, copper colored, with a very strong hot flavour. It is sold fresh,
dried or ground (as cayenne) and is grown in Africa, Guyana and Mexico.
 Mild red chilli pepper: 8 cm (3 in) long , pointed, with a strong flavour (but not as strong as most other
varieties). It is grown in north Africa (where it is known as fel fel) and in the south of France. It can be
bought fresh or dried.
 Mild Green Chilli Pepper: quite strong , but milder than the mild red chilli, though similar in shape and size.
Besides these varieties there are a number of more exotic ones, including ancho (spicy, mild and heart
shaped),chipotle (conical, brick-red, and very piquant),piquin (scarlet, minute and very fiery; used dry),
malagueta (very hot and stringy; most common in bahia in Brazil), and poblano (dark red , quite large and
scented). Some west indian varieties have colorful names including the ZOZIO pepper (parrots tongur, the
Chinese lantern pepper and seven court-boullion pepper; all these have a very strong flavour.
The explorer Magellan introduced chilli peppers to Africa and Asia in France they were confused with other
spices for a long time and even today they have only limited use in French cookery. In Mexico, on the other
hand chilies are used in all ragouts and sauces (moles) to which they give a characteristic piquancy.
Chilli pepper is also used to season black beans , avocados, fruit and even cheeses; it is also famous in the
dish of beef and red beans, chilli con carne. In Britain and the United States , chilli peppers are used in
pickles and mustard condiments

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HOW TO DO IT
In Middle Eastern cuisine they are often served pickled whole. The North harissa , which seasons couscous and
other dishes, is made with red chilli peppers and garlic. Several kinds of chilli peppers are used in Indian curries ,
while the Chinese use it as a puree of red chilli pepper with salt and oil which is served with many dishes.
Finally , chilli peppers are the principal ingredients of American Tabasco sauce.
HOW IT GROWS:
Chilies are cultivated mainly in tropical and sub-tropical countries with India undoubtedly the largest producer
and major exporter. Commercially, chilies, which are fruit of the capsicum species, may be classified on the basis
of their color, shape and pungency, but on the whole, two major varieties - Capsicum annum and Capsicum
frutescens – are grown and eaten all over the world. The C. Annum bush is an anual which grows up to a height
of 1 m (3ft) and bears fruit that are large, mild and pendant, like sweet peppers.
The C. fruitescens plant is a perennial which grows up to 2mt (6ft) and has smaller, pungent pods, which grows
pointing away from the stem. Examples are birds eye and tabasco chilies. When the fruits mature, they are picked
and dried in great mounds in the sun, or in huge mechanical driers. They are then sorted according to size ,
pungency and color.
APPEARANCE AND TASTE:

 Fresh unripe chilies come in various shades of green from lime to olive. The ripe fruits are red and dried
until they look like dark crumpled rubies. Mexican chilies like the serrano, jalapeno, cascabel and ancho are
short and thick. Habanero chilies from the West Indies are lantern shaped and various Indian chilies are
long and fat, round like cherries, or small and slender . Chilies have a strong samrting aroma and their taste
ranges from mild to dynamite.
 The level of heat is dependent on the amount capsaicin present in the seeds. Veins and skin of the chilies and
is not diminished by cooking, storing, or freezing. Chilies actually cool down the system in hot weather. The
capsaicin dialates the blood vessels to increase circulation and encourage perspiration. However, if you
suffer, don‟t reach for a jug of water – capsaicin is insoluble in water (like oil). Dairy products have the
power to neutralize capsaicin so try yoghurt, or milk to douse the fire.
BUYING AND STORING:

BUYING
Chilies are available fresh, dried, powdered, flaked, in oil, in sauces, bottled and in pickled.
 When buying fresh chilies, look for crisp, look for crisp, unwrinkled ones
 Make sure they are waxy and green.
 They should be bright and unbroken
 Pungency can vary from the mild Kashmir chilli to the dried south Indian varieties which have incredible
firepower.

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HOW TO DO IT
STORING:
 As with all ground spices, chilli powder loses its strength sparkle over a few months.
 Whole dried chilli can keep for up to a year if stored in a dry, dark place.
 Exposure to light can spoil the color.
You can buy several forms of chilli powder like paprika which is mild but does not store well and cayenne
which is extremely hot. However Indian chilli powder is widely available and needs no alternative.
MEDICINAL USES:
 Chilies are very high in vitamins A and C and have more vitamin C per gram than many oranges.
 Capsicum preparations are as counterirritants for lumbago and rheumatic disorders.
 They are also added to medicines which relieve sore throats
However , an inordinate intake of chilies can burn the lining of the stomach, so beware of over-indulgence.
CULINARY USES:
 Chilies or chili powder are used in virtually every savory dish in India.
 The word „capsicum „ means box, and the hollow shape of these vegetables make them perfect for stuffing.
 They are also used in salads, marinated condiments, and certain typical Mediterranean dishes, such as
GAZPACHO, RATATOUILLE, PIPERADE, and CAPONATA.
 They go well with chicken, ham, rabbit, tuna, mutton eggs and rice and they are a characteristic feature of
many dishes, including those prepared a la basquaise, a la portugaise, a la tarque, a l’andalouse, and a la
mexicaine.
A NOTE ON PAPRIKA:
 A spicy seasoning ground from a variety of sweet red pepper (paprika in Hungarian) , used to season ragouts,
stuffings, sauces, soups and to flavor fresh cheese and for garnishing.
 It is a distinctive feature of Hungarian cookery but it also seasons a number of French dishes
 The shrub which supplies this pepper originated in America
 Its pods , 7-13 cm long and 3 cm wide are harvested at the end of the summer,when they are red ;they are
then dried and crushed.
 Szeged, in south of Hungary , is the main center for producing paprika; the best variety is the „pink‟ or
„sweet pepper‟, which has a piquant flavour but no bittet aftertaste.
 It develops the best flavour when when it is cooked with onion and lard. It should be added to the preparation
away from the heat or in a moistening, otherwise the sugar which it contains may caramelize and impair the
flavour and color of the dish.

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HOW TO DO IT
HOW TO HANDLE CHILLIES :
Hot peppers or chillies require special handling. Their volatile acids may burn the skin and make the eyes smart .
Wear gloves and be careful not to touch the face or eyes while working with chilies.
CLEANING A CHILLI:
To prepare chillies , rinse them clean and pull out the stalks under cold running water.
Break or cut the pod in half, and brush out the seeds with your fingers.
In most cases the ribs inside the pods are thin and may be left intact, but if they seem fleshy , cut them with
A small sharp knife.
The chillies may be used at once or soaked in cold salted water for an hour or so to make them less hot.
After handling hot chilies it is advisable to wash the thoroughly with soap and warm water.
PEELING CHILLIES :
Most of the chillies have thick skin which needs to be removed before cooking. Any one of the following
methods can be used.
1. CHARRING: Quick and easy method, when only a few need to be prepared . Hold chillies over gas burner
with tongs , turn frequently until all sides are blistered and blackened. The skin can then be peeled.
2. ROASTING: Preheat oven to 2000 C. Rub chillies with oil, then place on an oven rack. Roast, turning
occasionally until all charred on all the sides
3. FRYING: heat oil in a pan. dip chillies for 5 sec. Remove and cool.
THE HEAT SCALE OF CHILLIES:
Chillies contain capsaicin, which is the source of their fiery flavour. It is an oily substance , not water soluble,
which can be painful when it comes in contact with eyes or other sensitive areas.
The heat of chillies is measured in SCOVILLE units. The mildest chillies , such as sweet banana chillies , have a
rating of zero as they contain no heat . the hottest chilli the habareno ranges from 100,000 to 130,000 scoville
units.

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HOW TO DO IT
PEPPERS
PIPER NIGRUM /PIPER LONGUM
INTRODUCTION :
On the 20th may 1498, Vasco De Gama stepped on the Indian soil and cried, ‟For Christ and for spices!‟ His
arrival marked the end of a long sea voyage in search of, primarily pepper. Until he showed the world the way to
India, the spices used to be carried overland by Arab traders who kept the route a secret. In the 15 th century, the
West valued pepper as much as gold and shiploads of the spice would journey through tropical oceans ensuring
as hefty profit for the traders. Demand was huge, supply could never be enough. Happily, today, pepper is freely
available around the world and is used in almost every cuisine. It is rightly known as the „king of the spices‟ and
accounts for the lions share of the spice exports from India.
The name pepper is from the sanskrit pippali for long pepper and it is believed that ancient Aryans used it as a
medicine and aphrodisiac. A popular pepper story relates how a Tamil Chef once served an Englishman a dish
made of lentils and spices. When asked the name of the soup , he replied that it was „Molaga-tanni‟, pepper-water
in Tamil. „Splendid!‟ remarked the Englishman. „Let‟s have this mulligatwny more often. Shall we?‟ And a
legend was born.
Since time immemorial, pepper has been most popular most widespread spice in the world, it had been in
general use in India and China for centuries before Alexander The Great introduced it into Greece. The Romans
used to adulterate pepper by adding juniper berries to it.
Apicius even recommended its use in sweet desserts, but more importantly he suggested using it to disguise the
insipid taste ofboiled dishes and to hide the over powerful taste of gamey meats.
Although it occupied an important place in cooking as early as the middle ages, it was still rare and expensive,
and several times it served as exchange currency, to pay taxes & ransoms. The voyages of great explorers were
undertaken primarily to find a sure supply of spices. The struggle between the Venetians and the Dutch for the
monopoly of pepper lasted until the end of 18th century. Over the course of the centuries, pepper became so
popular that mixtures of pepper and other spices were developed. Today, the annual consumption of pepper in
France is 100gm per person.
The name pepper is also used loosely for several other seasoning and condiments, notably cayenne, paprika and
chilli powder(all derived from varieties of capsicum).

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HOW TO DO IT
TYPES OF PEPPER:
Pepper is a condiment derived from the pepper plant (Piper nigrum), a climbing vine native to India, Java, and
the Sunda Islands. The plant produces berry-like fruits (peppercorns) which ripen from green to red , and finally
to brown. Peppercorns are harvested at various stages of provide the following types of peppers :
 BLACK PEPPER : whole red peppercorns are sold dried; very strong and pungent.
 GREEN PEPPER : unripe peppercorns sold dried or pickled in vinegar or brine.
 WHITE PEPPER : ripe peppercorns with another outer husk removed by rubbing in salt water: less spicy and
particularly suitable for seasoning white sauces.
 GREY PEPPER : a mixture of white and black pepper.
HOW IT GROWS
4 Pepper is the fruit of a perennial vine with large leaves and white flowers. The flowers give way to
berries which are first a green then a red fruit and becomes a familiar black spice after it is sun-dried for
many days. The vine continues to bear fruit for up to 20 years. The plants are trained to climb up trees in
the hot rain forests of south India where more than 24 varieties of pepper are grown. In the spring, the
spring the fruit are yellowish-red and read for harvest. The entire spike of berries is plucked and dried
whole.
5 Alternatively, the berries are rubbed, threshed or trampled off the root like spike and dried until black.
Long pepper, another distinct variety, is also grown and dried similarly. White peppercorns are simply
ripe berries which are softened in water, divested of their outer skin and dried until biscuit-colored. The
main producers of pepper are Malaysia, Indonesia, Brazil, and India.
APPEARANCE AND TASTE:
The most commonly used pepper is round, black, shriveled and hard. White peppercorns are smooth and creamy, while fresh
peppercorns look ljke garlands of plump green berries. The taste of pepper is just spicy hot. The aroma is woody,
penetrating, pungent and aromatic and is good enough to rustle up a healthy appetite. White pepper is sharper and less
pungent whereas green pepper is mild and has a flavor that is fresh and aromatic. Long pepper is 2-3cm(1-1/4in) long, grey
and scaly.

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HOW TO DO IT
BUYING AND STORING:
BUYING:
 Green peppercorns are sold fresh, pickled in vinegar, bottled in brine or dried.
 Dried black peppercorns are used whole, powdered or crushed.
 White peppercorns are available whole or powdered.
 Schinus molle berries are called pink peppercorns but they come from a completely different plant.
 Chinese shops sell Szechwan peppercorns which resemble tiny flower buds.
 Fresh green peppercorns should be bought plump and juicy.
 In the black dried variety look for large berries, the bigger the better.
STORING:
 Ground pepper loses its flavor quickly, so powder your own at home.
 Commercially crushed pepper is not as tasty or as strong.
 Store dried peppercorns in a clean, dry jar, and fresh ones in the refrigerator.
MEDICINAL AND OTHER USES:

 Black pepper is a stimulant, digestive and diuretic.
 It is believed to relieve flatulence, cold, amnesia and even impotency.
 The external application of crushed pepper is often used to counteract muscular pains and toothache.
 The essential oil of pepper is used in flavoring and perfumery, where it imparts spicy, oriental notes.
CULINARY USES:
 In India pepper is used in every type of regional cookery. In the north it flavors meat, in the south, lentils .in
the east, fish and in the west, vegetables.
 It is thrown whole into hot oil, roasted and ground with coconut and spices, and made into paste and applied
to meats.
 It is also used to make herbal tea.
 Green pepper is usually pickled.
 In view of the preservative qualities of the pepper, it is used extensively in canning and pickling.
 Several spice blends like garam masala feature pepper as a key ingredient.
 Around the world, peppercorns are used to flavor sauces, meats and marinades.

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DEPARTMENT : Kitchen TASK: Herbs
To learn about herbs, Tarragon: Herbs are important

their Native of Europe, the leaves are used for seasoning. ingredients used in daily
Origin, medical and Coriander, Chinese Parsley: cooking and should not
nutrition Used especially in Asia, major ingredient for curry, be underestimated for
Value. has a fresh taste and is a favorite garnish. their
Hop: Medical garnish and
Herbs have been used Used for the beer production seasoning
by mankind since the Basil: Value.
beginning of time. Used mainly in southern Europe, India and South
East Asia. For pesto, curries and garnish
Their medical value is Mint:
not to be underestimated Used mainly as tea, for chocolate and dessert.
and are Bay Leaves:
Favored by all ethnic A native to Asia Minor and now in Europe.
groups For soups, sauces, roasts and terrines.
For prevention and Sage:
treatment of diseases. For stuffings and Mediterranean dishes.
Woodruff:
Herbs should be used Used freshly in Europe as infusion for champagne
fresh to keep their Benedictine and punch.
flavor, Thyme:
And nutrition value. Specially in European dishes for salads, sausages
Soups and sauces.
Parsley:
An all time favorite and used on daily basis.
Chives:
Mostly as garnish for soups, salads and ingredient for
pasta, fish and meat dishes.
Oregano:
For Mediterranean dishes and pasta.
Rosemary:
Used all over Europe
Curry Leaves:
For Indian dishes, like curry and vegetables.
Fennel:
Used for medicine, drinks, spice and tea.
Chamomile:
Used for medicine, tea, dessert,

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DEPARTMENT : Kitchen TASK: Fats & Oils
HOW TO DO IT
FATS AND OILS
INTRODUCTION
Lipid (a scientific term for a group of substances that include natural fats and oils) substances containing fatty
acids and glycerol. Fats are solids at low temperatures; oils, however, are liquid at room temperature, due to
their higher content of unsaturated fatty acids, and will solidify in the refrigerator. Fats and oils do not dissolve in
water, but they may be emulsified with water.
Fats, together with water, carbohydrates and proteins, make up the major components of food. Fats are extracted
from animals as well as from certain fruits, nuts and plant seeds. Animals such as lard, suet and chicken fat are
all derived from fatty tissue , while butter is made mostly form cow‟s milk. Margarine is usually made of
vegetable oil, and so is shortening , although it can also contain some animal fat.
Oils can be divided conveniently into general-purpose oils, which are good for frying and for salads, and
flavouring oils, which are extracted from ingredients such as nuts, and have a strong characteristic taste . Olive
oil is so versatile that it is covered separately. There are also infused oils flavoured with herbs and spices, as well
as exotic oils derived from plants such as avocado.
The choice of fat or oil used for cooking often gives an instant clue to the origins of the dish. Olive oil, for
example, is associated with the Mediterranean or the Middle East, and Sesame oil with Asia. One of the
identifying characteristics of the various provincial cuisines of France is the presence of butter, goose fat, lard or
olive oil. In India, cooks may use Ghee, coconut oil or sesame oil, depending on the region. Onions fried in lard
typify the cooking of central Europe, and chicken fat features in the Jewish dishes of central Europe. Palm oil is
used in dishes form Africa and African-settled regions of Latin America.
Structure of Fats and Oils

The term “fats” is used to refer to substances that are solid at room temperature, such as butter, margarine,
shortening and lard. “Oils” refer to those that are liquid in normal conditions (exceptions are coconut and palm
oil, which remain semi-solid). Food scientists, however, consider all oils to be fats and instead focus their
attention on whether a fat is saturated, monounsaturated or polyunsaturated. In essence, these names describe
different kinds of molecular structure, a saturated fat having the highest number of hydrogen molecules and a
polyunsaturated fat the lowest, with mono-unsaturated in between the other two.
Saturated fats are normally solid at room temperature: butter is typical. They keep well since they oxidize less
quickly than many unsaturated fats, which can rapidly acquire a rancid smell and taste. However, saturated fats
are known to be a contributory factor in heart disease, because they can lead to increased cholesterol levels.
Polyunsaturated fats are considered relatively healthy, monounsaturated fats are considered harmless.

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HOW TO DO IT
In general, animal fats are composed of approximately half saturated fats and half unsaturated fats, while many
vegetable oils are higher in polyunsaturated fats. However, refining of fats and oils to prolong their shelf-life or
to change their viscosity tends to blur these distinctions. For example, in the making of margarine, oils are
artificially saturated by a process called hydrogenation. Also, many proprietary fats and oils are blended to make
them healthier and more useful to the cook.
Cooking with fats and oils

Fats and oils give variety, richness and smoothness to foods that might otherwise be too dry to eat. For the cook,
the heating properties of fats and oils are important as their flavours, and crucial to successful sautéing, deep and
shallow-frying, stir frying, baking, and pastry and sauce making. Since fats and oils can be heated to high
temperatures, food is often fried very fast, producing a more intense flavour and a crisper texture than by any
other cooking method.
Fats and oils are used in cake-making to moisten the batter and improve the keeping qualities of a cake.
Flavoured oils are key ingredients in salad dressings. Peanut oil, for instance, is agreeably light in a dressing,
while olive oil is unmistakably rich and distinctive. All purpose oils like corn and sunflower oil have no strong
flavour to impart, but even small quantities of nut oils) notably walnut) or infused oils such as chill, add
personality.
Oils are often used for basting grilled foods, and the effect may be unobtrusive or forceful, depending on
the choice of oil. In hot dishes, a sprinkling of oil may be used in place of a sauce - for example, olive oil with
chopped herbs is excellent on poached fish. Even fats that are more or less tasteless have their own particular
consistency and individual effect in a sauce or pastry. For many dishes, using the correct fat is critical, for others
the cook has a choice.
Animal fats
Animal fat can be used for cooking in two ways: cut directly from the meat or rendered to remove non-
fatty membrane. Unrendered pork fat has the most flavour and therefore features prominently in charcuterie,
where it is often sliced for lining pate and terrine moulds or for barding roasts and poultry. Unrendered beef fat,
called suet, is chopped for pies such as British steak and kidney pudding and some pastries. Lamb fat is also used
in this way, but it can have a strong taste. In Britain, the drippings from roast meats are used for pan-fried
potatoes, and in eastern Europe for sautéing onions.
Rendered pork fat or lard, is perhaps the most familiar animal fat, and can be easily rendered. Lard has a
soft, greasy texture and a pronounced taste, so some cooks prefer processed lard, which is firm, mild and longer
lasting. Relatively inexpensive, lard is used extensively in eastern Europe, northern and south western France,
Spain and Mexico. Elsewhere it is used in sautéing and frying and in pie doughs, especially for savoury meat
pates and pies, to which it adds crispness. Yorkshire and other and lardy cakes take their names from bread
dough mixed with lard, sugar and cinnamon.

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HOW TO DO IT
Chicken fat, also called schmaltz, has a softer consistency than other animal fats. It is used a great deal in eastern
Europe and in Jewish cooking, in recipes such as chopped chicken liver. It can be heated to a fairly high
temperatures without burning and is therefore good for frying.
Duck and goose fats, which are popular in southern France and Hungary are regarded as superior alternatives to
lard. When flavoured with herbs and garlic, all these animal fats may be served in place of butter, for example on
breads or stews. Goose fat is also used in some leavened pastry dough.
Butter
Dairy butter consists of about 80 percent fat and 20 percent water and whey( milk solids left from the separating
process). It is the milk protein in the whey that makes butter spoil quickly and, together with milk sugar (lactose),
causes it to scorch when overheated. In the West most butter is made from cow‟s milk, but elsewhere butter is
made the milk of a water buffalo, yak, goats and sheep is also available.
The quality of butter is affected by the cream used to make it, which in turn is influenced by the season and the
feed of the animal. Colour varies from very pale to deep yellow, but producers may add coloring to butter,
particularly salted butter, so that it looks uniform throughout the year. Sometimes the cream is allowed to ripen,
or a lactic yeast is added to give the butter a pleasant acidity and nutty aroma.
For health reasons, most butter is pasteurized, which means that the milk used to make it has been sterilized by
heating it briefly to destroy any harmful bacteria. In some countries, raw butter is also available; it has a better
taste, but does not keep well. Butter is also graded according to quality in many countries.
Unsalted butter is made from fresh cream. It is especially appropriate for delicate pastries, cakes and icings,
where even a pinch of salt would be detectable. In fact, many cooks like to use unsalted butter for all cooking,
both for its flavour and because its whey content is usually lower, making it less likely to scorch. Salted butter is
made from fresh or soured cream and has a salt content of between 1.5% and 3%. The salt acts as preservative
and therefore permits a higher whey content.
In most European countries, most of the butter sold is unsalted and made from ripened cream, while in Britain
and the United States, the reverse is true. However, both salted and unsalted kinds are usually available.
Occasionally, “country” or “farmhouse” butter can be found. Highly salted with a strong, almost cheesy taste, it
is produced on farms.

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American markets also stock whipped butter, which is lightened by air. It spreads evenly and melts quickly on
warm foods, but it is very bland and rarely used for cooking because the extra volume makes it difficult to
measure accurately.
Butter may be browned deliberately to make brown or Hazelnut butter( beurre noisette) so called because of its
nutty aroma. Black Butter( beurre noir) is made like brown butter but is cooked until it is dark brown. The
caramelization of the milk proteins and sugars in the whey gives brown and black butters a particular colour,
aroma, and flavouring.
Butter is the most valuable fat for baking as it adds substance and inimitable richness of flavour. Whether hard,
soft or melted butter is required, it is important to the success of a recipe to use the consistency specified .
Butter may be clarified to separate the fat from the water and milk solids, so that the remaining fat will not scorch
or turn bitter. Clarified butter may be heated to a much higher temperature than regular butter and is good for
sautéing. Creamed butter can be mixed with various flavourings to form compound butters.
Savoury butters are popular accompaniments to meats, fish and vegetables; sweet butters include sugar, and
flavourings such as vanilla, grated citrus rind or liqueur.
Ghee
Ghee is the primary cooking fat in India, and in many Arab countries where it is called Samna. It is a type
of clarified butter, which is simmered until the moisture evaporates and the butter caramelizes, producing a
strong, sweet flavour. It is made from buffalo‟s as well as cow‟s milk and can be bought in jars or made at home.
Flavourings are often added: in India these might include bay leaves, cumin seeds, cloves, fresh ginger, turmeric,
peppercorns or chilli peppers; in Arab countries, herbs such as oregano or thyme are often used. Because butter is
expensive, ghee is sometimes made with part butter and part margarine. In India a vegetable ghee is also
available.
Rendering Fat
Fat should be rendered( melted) over low heat and may take as long as three hours. The crisp
“cracklings” left behind after straining can be seasoned and eaten. To render about 250ml fat use 500g fat

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HOW TO DO IT
Butter and vegetable oils are the most common
Items used in international kitchens.
Here some other ingredients as well:
Butter/margarine:
For soups, sauces, pastry, cold dishes
Pork fat:
For butcher production, terrines & pates,
Poultry fat:
For rice dishes, terrines, sandwich spread
Beef fat:
Used for Yorkshire pudding, sculptures, soup dishes, terrines,
Vegetable oils: Country:
Olive oil, Italy
Sunflower oil Europe, USA, India
Peanut oil China, USA, Africa, India
Soy oil USA, China, Japan, Europe
Coconut fat, oil Asia, Mexico, India
Corn oil USA, Europe, Brazil, Japan
Palm oil Asia, Africa, South America
Sesame oil China, Japan, India
Hazelnut oil France, Italy


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DEPARTMENT : Kitchen TASK: Animal Fat & Oils
To get familiar with the Butter and vegetable oils: To understand the nutrition
different types of fat and Are the most common value and health aspect
oils Items used in international kitchens. Of vegetable based fat and
Used in the kitchen. Here some other ingredients as well: Oils.
Butter/margarine: To ensure healthy cooking

For soups, sauces, pastry, cold dishes methods in the use for daily
Menu preparation.
Pork fat:
For butcher production, terrines & pates,
Poultry fat:
For rice dishes, terrines, sandwich spread
Beef fat:
Used for Yorkshire pudding, sculptures, soup
Dishes, terrines,
Vegetable oils: Country:
Olive oil, Italy

Sunflower oil Europe, USA, India
Peanut oil China, USA, Africa, India
Soy oil USA, China, Japan, Europe
Coconut fat, oil Asia, Mexico, India
Corn oil USA, Europe, Brazil, Japan
Palm oil Asia, Africa, South America
Sesame oil Chin, Japan, India
Hazelnut oil France, Italy

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DEPARTMENT : Kitchen TASK: Dairy Products
Milk:
To understand about - All over the world milk is the most important Make sure the proper
dairy Food ingredient and it becomes more and more Quality used,
Products in general, its important. Besides bread it is quite hygienically
daily Affordable and contains the most important Storage and daily
Delivery, storage and Nutrition. It prevents illness and serves as a mice en place control
use in Supply for power and vitality. It contains
The various ethnic Protein, sugar, milk fat and vitamins.
cuisines Fat content: 82%
Yogurt:
- It is available in natural form, as well as drink
and fruit yogurt. We use it for breakfast, for
cakes, pastry, ice cream and chocolates and
for sweet and savory sauces.
Fat content: 8-15 %
Cream:
- Prepared from fresh milk with different fat
Used for dressings, salads, soups, sauces
Desserts, cheese production, cold kitchen
Cream Cheese:
- Cream cheese is usually fresh cheese but as
Well pasteurized available. It is used mainly
For breakfast, cold dishes, salads, dessert
Sandwich spread and diet dishes
Cheese:
- Germany:
Tilsit, edam, bavarian emmenthal, berg kaese
Sour milk cheese, butter cheese,
- France:
Brie, camembert, muenster, roquefort
Reblochon, bleu de bresse, saint paulin
- Italy:
Bel paese, parmesan, tallegio, gorgonzola,
Scarmoza, mozarella
England:
- Cheddar, red windsor, blue stilton, cheshire
Wenslydale, double cloucester, huntsman
Sage derby, blue wensleydale

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DEPARTMENT : Kitchen TASK: Cream
HOW TO DO IT
CREAM
The word cream comes from the Greek “ chriein” , which means the anointed one. The link between
ancient ritual and rich food is oil, the substance used to anoint the chosen and the defining element of cream.
Cream is a form of milk in which the fat globules are more concentrated than usual, whether by rising in the
bottle or by spinning of from a heavier water phase in a centrifuge.
There are three grades of cream marketed today: light cream is between 18-30% butterfat, light whipping cream
between 30 and 36% butterfat and whipping cream between 36 and 40%. Whole milk by contrast is closer to 4%
fat. “Half- and –Half” is, is as it‟s name suggests, intermediate in composition between milk and cream; it must
be at least 10.5% fat.
Cream is chiefly valued for it‟s thick smooth texture and rich taste, and in some ways it is a handier cooking
ingredient than milk. Because it‟s proteins have been greatly diluted by fat globules, it is less likely to form a
skin when heated or even boiled down for a sauce, and it is fairly immune to curdling in the presence of acidic or
salty foods. Perhaps most important, cream can be whipped into a stable foam.
Whipped cream:
On the other hand, cream is infamous from it‟s seeming fickleness when whipped. Sometimes it doubles it‟s
original volume, rising in soft, light, long lived peaks, and sometimes it stays stubbornly liquid even changing to
a state of buttermilk and butter. It has it‟s reasons and these have to do with the nature of foam reinforcement in
the cream. Like whipped egg white, whipped cream is a foam of air and water that is stabilized by proteins
contained in the liquid.
When the beating action introduces air into the, some proteins are caught in the walls of the bubbles, and because
of the imbalance of forces there, the molecules are distorted from their normal shape; they react with each other
and form a thin film of coagulated molecules. This film gives the liquid foam a solid if very delicate
reinforcement, depending on the materials.
Milk foams are very unstable and collapse almost immediately after they form, because the milk proteins simply
don‟t unfold and coagulate very much, and because the liquid is so thin that it easily runs down the sides of the
bubble walls back into a large pool. Egg-white by contrast is viscous and slow moving, and some proteins readily
denature and coagulate when foamed.

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The fact that cream can succeed where milk fails is clearly due to the concentration of fat globules. For one thing
that concentration has a noticeable effect on the viscosity of the liquid: cream flows less rapidly than milk. More
important is the globules activity. They apparently cluster together in the bubble walls, where surface forces
rupture some of their membranes. The exposed spheres of soft fat then stick to each other that form a rigid but
delicate network that the milk proteins alone cannot provide. In milk, the globules are to few and far between to
do the job, while in cream beginning at about 20% fat content, their number is adequate to support the foam.
Milk also has the disadvantage of being homogenized.
Whey proteins leave the solution to fill in the gaps of the globules‟ suddenly larger surface area, and this leaves
less to stabilize the interface between air and water. In addition the initial clustering of globules is probably
disturbed by the change in their covering membrane. For precisely this reasons, whipping cream is not
homogenized. Pasteurization which is generally required for creams as well as milk, has only a slightly
detrimental effect on whipping.
Cookbooks commonly advise the cook to store bowl and beaters in the freezer before trying to whip the cream,
while egg-whites are said to whip best at room temperature or even at a slightly higher temperature or even
slightly above it. There is nothing mysterious out of this divergence, and to high a temperature is frequently the
cause of failure to whip cream into a good foam.
We all know that the properties of milk fat change drastically within the range of ordinary kitchen temperatures.
Butter is stiff, even brittle, right out of the refrigerator, but spreads easily at room temperature, and liquefies
completely on hot summer aftenoons.
Milk fat melts at around 90*F (32*C), but it gets soft long before that point. Now, if the fat globules lining the
bubble walls are to soft, they will be deformed by the weight of the foam, and the whole structure will be
weakened. And even if a small amount of fat escapes as liquid from a globule (the equivalent of a drop of egg
yolk in the whites) , it will interfere in the order system of water, unfolded protein and air, and a stable foam will
not form in the first place. It also appears that globules cluster more readily at low temperatures.
And the fluid as a whole is much more viscous when cold than when warm, so that it is slower to drain from the
foam. All in all, the colder the cream and the beating utensils, the better , especially considering the fact that
both the activity of beating and the incorporation of room temperature air will heat the cream up.

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Cooling the cream in the freezer before whipping can be a help especially in summer, but be careful not to freeze
it. The water leaves the solution to form ice, and this segregation of phases make an even redispersion of fat, and
so a good foam, difficult to achieve afterward. A temperature of around 45*F(7*C) or lower is recommended;
above about70*F((21*C), even heavy cream is to thin and it‟s globules to too soft to make a stable foam. Light
(30%) whipping cream is considered ideal for making foams; heavy cream more readily turns lumpy and buttery.
It also appears that larger globules produce stiffer foams than small ones; if you happen to have a choice of cows,
be advised that Jerseys and Guernseys give milk with the largest average globule size (the other common dairy
breed, the Holstein is the more copious producer)
. Vegetable gums or resins are sometimes added to cream to improve it‟s foaming properties (they make it more
viscous and stabilize the bubble walls). Sugar will decrease the final volume and the stability of whipped cream
when added at the beginning of the process, probably by interfering with the clumping of proteins on the globule
membranes. These effects are diminished by sweetening the cream after most of the whipping is already done. If
you want whipped cream that will last for a while, stop beating when it seems stiffest, before it begins to turn soft
and glossy. Types of cream:
Creme Fraiche:
When unpasturized milk is left to stand, it develops a slightly sour taste, that mellows and intensifies over time.
This is creme fraiche which is the standard cream of France. Creme fraiche is used in giving flavour to soups,
sauces and savoury dishes, particularly fish.
Single cream:
It contains not less than 18% butterfat. It cannot be whipped due to their being too little butterfat.
Double cream:
Contains not less than 45% butterfat. It can be used to enrich sauces, but may curdle if boiled along with acidic
ingredients.
Whipping cream:
Contains not less than 38% butterfat. It is perfect as it‟s name indicates. After whipping you will find a difference
in texture and a change in volume. Sweetened or unsweetened cream can be used in desserts or can be used as an
accompaniment, and is used in mousses to lighten them.
Clotted cream:
Contains not less than 55% butterfat. It is already very thick and can be used as it is and not whipped.
Half and Half:

It is a mixture of milk and cream in equal quantities and contain about 10-12% butterfat.
Acidulated cream:
It is plain cream, usually single, with lime juice added to it.

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DEPARTMENT : Kitchen TASK: Ice Cream
HOW TO DO IT
ICE CREAM QUALITY:
Quality implies a clearly produced ice cream of acceptable flavour, body and texture. The composition of the
product and the ingredients used be within the parameters and the limits set by the food laws prevailing in the
country.
The desirable physical properties of the ice-cream should be defined mainly in terms of the texture as it is eaten.
The consistency should be creamy and air content should finely distributed. There should be quick melting effect
on the palate, without greasiness or gumminess, and with no gritty or icy sensation as the ice cream warms up, it
should have a tendency to retain its shape, and as it melts, a creamy and not a watery serum should be formed.
Flavour acceptability is governed by the quality of the ingredients used e.g. Fruit, chocolate and nuts as well as
added flavours. The basic flavour must come from high quality milk and cream.
Smoothness: It is in relation with the size of the ice crystals formed in the product and therefore ice cream must
be quickly frozen and churned during the preparation. The eggs and stabilizers added to the mixture also helps in
smoothness.
OVERRUN: It is an increase in the volume due to the incorporation of air during churning and addition of air
and cream. E.g.:- When 1 lit of ice cream mix increases in volume by 1 lit then the overrun is 100% .An ideal
overrun should be of around 75-85% Less will make it heavy and more will make it frothy and lack in flavour
.Some manufacturers produce only an overrun of 25-30%.
VOLUME OF ICE CREAM - VOLUME OF MIX X 100 = OVERRUN%

VOLUME OF MIX
PREVENTION OF FOOD ADULTERATION ACT DEFINES ICE -CREAM AS FOLLOWS :

PFA RULE A 11.02.08
The frozen food obtained from cow or buffalo milk or a combination thereof or from cream and/or milk product
with or without the addition of canesugar(dextrose, liquid glucose and dried liquid glucose), eggs, fruits, fruit
juices, preserved fruits, nuts, chocolate, edible flavours and permitted food colours. It may contain permitted
stabilizers and emulsifiers not exceeding 0.5% weight. The mixture should be suitably heated before freezing.
The product shall contain not less than 10% milk fat , not less than 36% total solids, except that when any of the
aforesaid preparations contains fruits or nuts or both the contents of milk fat shall not be less than 8% by weight.
Starch may be added to a maximum extent of 5% under the declaration on a label as specified in the sub rule (2)
of rule 53. The standards of ice-cream shall apply to “softee” ice cream.
Imitation ice cream known as Mellorine are made in various parts of the world. Mellorine is cheaper than ice
cream because of substitution of milk fat with vegetable fats and oils. Other than this change, mellorine has
approximately the same composition as ice cream.

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HOW TO DO IT
ICE-CREAM DEFECTS AND THEIR PROBABLE CAUSES
CRUMBLY,BRITTLE,SHORT, FLAKY, EXCESSIVE OVERRUN

SNOWY
GUMMY,PASTY,STICKY TOO MUCH STABILIZER,VERY LOW
TEMPERATURE FREEZEER,TOO MUCH SUGAR
SHRUNKEN TEMPERATURE FLUCTUATION IN STORAGE,
LOW MILK SOLID CONTENT
SOGGY,HEAVY,DOUGHY HIGH SOLIDS CONTENT, LOW OVERRUN
WEAK, WATERY LOW SOLIDS CONTENT

BUTTERY, GREASY EXCESSIVE FAT DESTABILIZATION
FLAKY, SNOWY LOW SOLIDS , LOW STABILIZER CONTENT
FLUFFY, FOAMY, SPONGY LARGE AIR CELLS, POOR CONTROLLED
FREEZER, EXCESSIVE OVERRUN
LUMPY, GELATIN LUMPS INADEQUATELY DISPERSED INGREDIENTS
SANDY, GRITTY LARGE LACTOSE CRYSTALS, HIGH CONTENTS
OF MILK SOLIDS, ESPECIALLY WHEY,
FLUCTUATING STORAGE TEMPERATURES
COARSE, GRAINY,ICY, ICE,PELLETS, TEMPERATURE FLUCTUATIONS IN STORAGE
SPINY LEADING TO LARGE ICE CRYSTALS,
INADEQUATE REFRIGERATION AT FREEZER.
STEPS INVOLVED IN THE PROCESSING OF HARD ICE CREAM

Ice cream is a complex system in which the stable mixed emulsion of four phase system fat-water-ice-air, must
be balanced and protected from breaking and separating.
MIXING AND PASTEURIZATION:

After weighing or metering by volume, the ingredients are heated together in a jacketed tank with strong
agitation so as to form a core emulsion with large fat globules of up to 15 grams in size. Pasteurization treatment
may be carried out in mixing tank or in a separate plate heat exchanger. During homogenization, the mix is
converted into a true emulsion with a fat globule size of less than 2gms. For efficient homogenization the fat
phase should be completely liquid and hence a temperature near pasteurization temperature is preferred.
Homogenization of ice-cream mix is normally carried out at a pressure of 140 to 210kg/cm2. At the end of this
treatment, it is often found that small fat globules cohere in clumps, resulting in a viscous mix with poor
processing properties in subsequent stages. A second homogenization at the lower pressure such as 35kg/cm2 is
used to break up the clumps.

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HOW TO DO IT
COOLING:
The emulsion is immediately cooled to 4 degrees centigrade using a heat exchanger or to supper cool if fat is
present.
AGEING:
The cooled emulsion is usually stored in a thermostatically controlled vessel for 2 to 8 hours because such ageing
improves freezer performance and produces better ice-cream structure. During ageing the stabilizer hydrates
fully and increases the viscosity of the emulsion.
The importance of ageing will vary with different stabilizers. Absorption of protein to fat globule surface
continues. Significant improvement in texture is noted.
FREEZING:
Ice cream is offered for sale in two forms:
1. As hard ice-cream which has been frozen in a continuous freezer and is then either extruded, shaped and
packed in small individual portions and in bulk containers up to 3 gallons in size. The final processing step
for all these is hardening in a low temperature cold store at -30 to -400C and use of refrigeration distribution
system.
2. As soft ice cream which is frozen in small batch freezer situated at the retail outlet. Ice-cream mix for this
type of operation is provided as a pasteurized mix which has been stored at 4 0C after manufacture, or from
cans of UHT mix which may be stored at room temperature, or from a powdered mix which is dispensed in
water or milk before being placed in the freezer.
Freezing is carried out continuously in a scraped surface heat exchanger at a very low temperature of -220C to -
250C for a short time and under high agitation. Ice cream mix and the air in the desired proportion are pumped
successively through the freezer.
For soft frozen ice cream , which is immediately consumed, 5-6 hr. freezing at comparatively higher temperature
is used.
HARDENING AND STORAGE:

The temperature must be reduced after freezing until about 80% water is frozen. This freezing should take place
quickly to avoid the formation of large crystals which cause coarseness. Normally this is achieved by storage at -
400C for about 30 minutes.

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DEPARTMENT : Kitchen TASK: Ice Ceam
HOW TO DO IT
FUNCTIONS OF SOME OF THE INGREDIENTS:
SUGARS: Sugar content represents about half the total solids of the ice cream mix and includes lactose naturally
present as a constituent of mix. Sugars acts as sweetening agents, depress the freezing point of the mix, influence
the consistency of the continuous phase, and to some extent the ice crystals size and lactose crystallization of the
frozen ice cream.
STABILIZERS: Gelatin was the first stabilizer used in ice cream manufacture . Since then a number of
polysaccharide stabilizers have become available. These include Sodium carboxy methyl cellulose, micro
crystalline cellulose, sodium alginate , carragenan, agar, pectin, xanthan gums, carrobean and guar gum. They are
often used in mixtures.
Stabilizers perform several functions in ice cream. They increase the viscosity of the continuous phase, there by
contributing to eating characteristics such as body and creaminess. They regulate the development of ice crystals
and thereby give a smooth textured ice-cream.. During the inevitable temperature fluctuations, encountered in the
storage, transport and distribution they minimise the development of large crystals and the undesirable coarse
structure. They thicken the aqueous phase and modify the crystallization of ice.
ANTIOXIDANTS: The ice cream is commercially stored for a long period of time , therefore the manufacturers
add antioxidants to the ice cream mix to prevent oxidation. Vitamins, tannin, oat flour is used mainly.
EMULSIFIERS: For keeping the mixture a homogeneous mass the ice cream needs to emulsified, so it prevents
crystal formation during freezing. Egg yolks, citrates, mono/diglycerides from fats and oils, stearates and oleates
are used for emulsification of the ice cream.
ICE CREAMS ARE DESIGNATED ACCORDING TO
 PHILADELPHIA ICE CREAM--> Uncooked mixture of thick cream sugar and flavorings.
 FRENCH ICE CREAM--> Cooked mixture of milk sugar and flavorings with whipped cream.
 AMERICAN OR PLAIN ICE CREAM--> Similar to French ice cream but may contain corn starch /flour or
gelatin instead of eggs for thickening
 ITALIAN ICE CREAM--> Similar to American ice cream

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HOW TO DO IT
CHEMICAL COMPOSITION OF VARIOUS ICE CREAM
Ice cream and frozen Ice Cream

custard
Ingredients 10% fat 12% fat 16% fat cone Ice milk
Water 63.2 52.1 62.8 8.9 66.7
Calories 193 207 222 377 152
Protein 4.5 4 2.6 10. 4.8
Fat 10.6 12.5 16.1 2.4 5.1
Carbohydrates 20.8 20.6 18 77.9 22.4
Ash 0.9 0.8 0.5 0.8 1
Calcium(mg) 146 123 78 156 156
Phosphorus(mg) 115 99 61 198 124
Iron(mg) 0.1 0.1 trace 0.4 0.1
Sodium(mg) 63 40 33 232 68
Potassium(mg) 181 112 95 244 195
VitA(intl.. units) 440 520 660 trace 210
Thiamin(mg) 0.04 0.04 0.02 0.05 0.05
Riboflavin(mg) 0.21 0.19 0.11 0.21 0.22
Niacin(mg) 0.1 0.1 0.1 0.5 0.1
VitC(ascorbic acid)(mg) 1 1 1 trace 1
CLASSIFICATION OF FROZEN DESSERTS AND ICE CREAM
 ICE CREAM: It is a smooth frozen mixture of milk, cream, sugar, flavouring, eggs, and colouring. Some ice
creams such as Philadelphian style does not contain eggs. While the French style of ice creams contain egg
yolks. The egg add richness and helps to make the product more smooth since it has emulsifying properties.
 ICE MILK: It is like ice cream but with a lower butter content , while frozen it contains yoghurt in addition
to the milk and cream.
 SORBET: Sorbet and ices are made from puree of fruits and fruit juices and sugar. Some sorbets also are
flavoured with wines, liqueurs. American sorbets however contain some amount of milk and cream and egg
white to increase the volume and texture. While water ice contains only fruit juices and sugar with water.
Granit coarse crystalline ice made from fruit puree, egg white, sugar.
 FROZEN DESSERTS: Frozen souffle and frozen mousses are made like bavaroise which has cream and egg
whites and folded into to give them lightness which allows them to be still frozen in ordinary FREEZER.

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HOW TO DO IT
ICE - CREAM
INTRODUCTION
Popularity of frozen food namely ice cream needs no introduction or explanation because it is one such food item
which is liked and wanted by young and old alike and is popular like certain foods all over the world. In present
times there have introduction of so many new flavours and combinations made from basic ice cream that it has
become one of the major profit making items on any menu-card . It has also an advantage that it can be prepared
in advance and can be stored for a longer period of time. Over the years, more and more frozen food parlors and
establishments have mushroomed in a very short time and is attributed to the fact that it is getting increasingly
popular.
A wide range of dessert are created by simply freezing . Sorbets made of simple combinations of fruit juice or
puree, wine, or liqueur, plus sugar and various flavourings; and rich mixtures based on eggs, milk, cream. Of the
latter custard based ice creams made of milk and thickened with egg starch but even richer mixtures are used for
parfaits, frozen soufflés, bombes and other frozen creations.
The key to good sorbet and ice-cream is the smoothness, the ice crystals that form naturally during freezing must
be fore stalled. This is accomplished by stirring the mixture continuously usually by machines. The higher the
proportion of water, the more ice crystals form and therefore the more thoroughly it must be stirred. This is why
sorbets, particularly those based on wine or fruit juices rather than fruit purees are quite hard to make . On the
other hand very rich mixtures such as parfaits and bombes with a high proportion of eggs and cream freeze
smoothly without stirring at all. Good sorbets and ices should be lightened by further adding beaten eggs and/or
meringue half way through freezing while parfaits and bombes are lightened with beaten egg whites and whipped
cream. It increases bulk by adding air as can be seen by weighing equal volumes of home made and commercial
ice-cream.
When making any mixture to be frozen , bear in mind that taste is blunted by cold , so flavours must be
concentrated with a bit of lemon juice or alcohol as well as plenty of sugar. Especially fruits like passion fruit,
citrus fruit and cherries. For ice cream the straight forward tastes of vanilla, chocolate, and coffee are still
preferred , together with crushed nut mixtures such as praline or candied fruits macerated in liqueur. Ice cream
may also be tinted with food coloring but with discretion mint and pistachio ice cream are appealing when tinted
palest green, and sour fruits may need picking up with pale pink color.

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HOW TO DO IT
History
The history of ice cream is linked with that of gastronomy and refrigeration. The Chinese knew the art of
making iced drinks and desserts long before the Christian era. They taught this art to the Arabs, who began
making syrups chilled with snow , called sharbets (hence the words „sherbet‟and „sorbet’).
At the court of Alexander the great, and later under Nero, fruit salads and purees were served, with honey and
snow . It was not until the 13th century however , that Marco Polo brought back from the East the secret of
cooling without ice , by running a mixture of water and saltpetre containers filled with the substance to be
cooled. Thus the great fashion for water ices began in Italy.
When Catherine de‟Medici arrived in France to marry the future Henri II , she introduced iced desserts to the
court, among other culinary novelties but the Parisian public only discovered them a century later, when
Francesco Procopio opened a cafe. People went there to read news-sheets, discuss politics and literature and
above all to sample drinks and delicacies, among which there were ices and sorbets(sherbets) that soon became
all the rage. Procope(as he was now called)was soon imitated by his colleagues: in the 18th century, 250
limonadiers were selling ices in Paris, but only in summer. In about 1750 Procope‟s successor, Buisson, had the
idea of selling ices all year round. The fashion at the time was to walk under the arcade of Palais-Royal where the
fashionable cafes sold their iced specialties, but these were still of poor quality.
Around 1775, ices became more delicate in flavour, richer, and with more body, so that they could be moulded
into different shapes. Ices made with milk, cream , and eggs appeared. In fact they had been discovered in 1650
by a French cook of Charles I of England, who paid him to keep his method secret. The end of the 18th century
saw the great fashion for fromages glaces .The manufacture of ices continued to develop .The ice bombe
appeared and it became customary to serve it during any meal of any significance.
Two Italians, Pratti and Tortoni were especially famous for their fine ices; in particular, Tortoni launched the
iced sponge cake in 1798. Under the Second Empire the surprise omelet was invented, then the first coupes,
mousses, and parfaits. Ices were served at the end of the meals, and also at became common during balls and
reception. Very refined blends of flavours were invented (apricots and wild cherries, Mignonne peaches,
Malmsey wine from Alicante, angelica liqueur, the yolks of finch eggs, sugary melon, hazelnuts and mint
liqueur, green tea and citron juice, pistachios and peach juice, etc., according to the recipes in the Preceptoral des
menus royaux of 1822).
By the beginning of the 20th century , itinerant ice cream vendors were already selling in the streets .The United
States have been particularly inventive as regards the ice cream industry. Ice cream soda was invented in
Philadelphia the hub of ice cream manufacturing in US. Ice cream cones, portables and self contained originated
in 1904 World‟s Fair in St. Louis in US.
Ancient recipes were gradually modified and adapted to the needs of industrial manufacture. Nowadays
stabilizers are included , such as edible gelatin , egg white, agar, agar and carob.

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HOW TO DO IT
TYPES OF ICE-CREAM:
BAKED ALASKA:- It is a piece of cake on which vanilla ice cream is served which is garnished and topped
with egg white, and gratinated.
BANANA SPLIT:- Vanilla ice cream in between length wise cut banana in a boat shaped dish served with nuts
COUPE :- Fruit confection and ice cream served in individual containers of either glass or porcelain. E.g. Coupe
Andalouse Orange segments macerated in Curacao in the coupe with lemon ice orange segments & whipped
cream.
BOMBES GLACEES :-Layered ice cream in a semispherical bullet shaped mould with liqueur & nuts in the
centre
CASSATA :- Multi flavoured ice cream lined the half sphere mould centre with mixture of nuts , candied fruits
macerated in kirsch / maraschino. Italian meringue and whipped cream chopped nougatine or chopped chocolate.
GRANITA :- This is a sherbet made of two-thirds sugar syrup and one -thirds raspberry, strawberry, and red
currant puree or pure lemon juice and kirsch are added and the mixture is adjusted to register 17 to 18 O baume.
This mixture is frozen as sorbets.
MERINGUE GLACE:- A dipper of ice cream is placed between two meringue shells. the meringues are
arranged on the dish and garnished with whipped cream.
OMLETTE SUPRISE :-Like Baked Alaska served with poached fruits, cherries.
PEACH MELBA :- Ripe soft peaches with white flash are blanched in boiling water for a few seconds
refreshed. Peeled arranged on a dish on good layer of vanilla ice-cream & covered with sweetened raspberry,
sliced almond
PARFAIT :- Very rich mixture that can be frozen successfully containing large amounts of cream eggs and
sugar. Requires to be kept frozen till service time.
SUNDAE :- plain ice cream served in a silver or glass champagne glasses. Attractively combined with poached
/fresh / syrups whipped cream etc.
Eg. Denise sundae - mocha ice cream liqueur chocolate and whipped cream
PROFITEROLE :- choux pastry filled with ice cream.

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Date: Food &Beverage Date:
Page 1 of 1

DEPARTMENT : Kitchen TASK: Butter Mixtures
To understand the Butter mixtures can be used

different Garlic butter cold or hot and have to be
Butter mixtures used in the Tailored to the different
Daily operation Anchovies butter flavors
Of fish, seafood, meat,
Dill butter game
Or vegetables
Basil butter
Café de Paris butter
Colbert butter
Mustard butter
Horseradish butter
Truffle butter
Coriander butter
Lobster butter
Red wine butter
Pesto butter
Lime butter
Pepper-Chili butter

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FOOD & BEVERAGE TASK #: 324
DEPARTMENT : Kitchen TASK: Italian Cheese
HOW TO DO IT
Italy the is a country which is naturally blessed with an ideal atmospheric conditions, making it ideal for the
growth of the maturing and ripening of cheeses.
The various types of Italian cheeses are :
 Astago d’allevo ---- A firm semi hard cheese, weighing 18 to 26 pounds (8-12kg). It originates from the
Alpine plateaus and has small and mid sized holes. Straw yellow, in color, with a tangy taste after nine
months; used mostly for grating when older.
 Assuage presto ---- Semi- cooked and pressed, young, milky cheese from Vicuna and Trento. Available
medium-fat or full-fat.
 Bell Apes ---- Soft cheese made from pasteurized milk since 1929. Soft and yellow it is very mild.
 Caciocavallo ----Hard cheese made from cooked pasta fillata. Widely available in central and southern
Italy. Smooth, often golden yellow and a mild cheeseboard cheese. When mature it can be grated, fried or
broiled, mixed with rice, egg or vegetables.
 Caciotta ---- Small, full, semi-hard cheese from Central Italy; often made from cow or sheep‟s milk. Thin
rind, mild.
 Crescenza ---- Fresh, uncooked, full-fat soft cheese without a rind. Soft, homogenous texture, with a fresh,
mild taste.
 Flore sardo ---- A Sardian specialty: raw, hard cheese from sheep‟s milk, weighing 3 to 9 pounds (1.5 to 4
kg). Deep yellow or nut coloured rind. Mild if ripened for up to 6 months : if matured for a longer time, it has
a stronger taste and is mostly grated.
 Fontina ---- Cheese from Aosta Valley made from full cream milk and has an orange rind and a soft, meaty
texture and is very creamy.
 Grana pedono ---- Medium fat cooked hard cheese with slow maturation. Counyer part of Parma from the
Venetian and Lombardy side of the plateau. It has a dark golden yellow rind, stamped with the manufacturer
name. Used for grating, but also as a cheese board cheese with a strong aroma.
 Italico ---- Fat soft cheese from Lombardy in the style of the famous Bel-Paese. Matures for 20 to 40 days,
with a very thin smooth rind. It has a soft and elastic texture, with a buttery mild taste.

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HOW TO DO IT
 Marzoino ---- Sheep‟s cheese produced in Tuscany with a mild to tangy taste. Also available made from a
mixture of sheep‟s and cows milk.
 Mascarpone ---- Cream cheese made from real cream and is often used instead of the real cream.
 Montasio ---- Full- fat, cooked, pressed cows cheese from the plateaus and the Alps of Friuli and Veneto.
Used on the cheese board as a tangy cheese. If matured for five months or lessit‟s real fruity or otherwise
grated.
 Paglletta ---- Soft cheese from Piedmont.
 Percorino romano ---- Cooked fat cheese from full-fat sheep‟s milk hard, and is matured in tall cylinders,
mostly about 37 pounds (17 kg) in weight. Matures for at least five months. It comes from Sardinia
(Percorino sardo) and the area around Rome. Used for grating if matured and on the cheese board if younger.
Large quantities are exported.
 Pecorino siciliano ---- Uncooked, yellowish white cheese made from sheep‟s milk, only produced in Sicily .
It has a strong taste.
 Provolone ---- Semi-hard cheese from pasta-fillata, which takes on an elastic consistency when droped in
boiling water. Bound with sting into the shape of a pear, melon or sausage and hung upto mature.
 Ragusano ---- Sicilian hard cheese from pasta - fillata. Served as a mild cheese board cheese when young ;
has a full bodied taste when matured.
 Scamorza ---- Pear-shaped cheese from cows milk with a thin, smooth rind. Also made mixed with sheeps
milk.
 Taleggio ---- Full- fat soft cheese in a classic brick shape. Produced in Lombardy, Piedmont and Veneto,
with a reddish, soft and a mild taste.

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HOW TO DO IT
Besides these cheese there are some of the major cheese that are promient world-wide. These cheese are the most
common and as such deserves special mention. They include :
 Ricotta ---- An Italian fresh unripened cheese made from the whey of the cow‟s milk. It is smooth and mild
tasting and is used in a variety of sweet and savoury dishes, including pizzas. It is packed in various shapes
and sizes.
 Mozzarella ---- An Italian unripened curd cheese originally made from buffaloes milk, but now obtained
exclusively from cow‟s milk. Made in various shapes, such as round and slabs, it is also packed shredded. It
is a soft cheese with a rather moist texture. It has a mild, creamy taste and is widely used as a cooking
cheese- in pizzas lasagne and toasted sandwich.
 Pecorino ---- These are cheeses called “Pecorino” all over Italy. Nobody actually stipulates how and from
which kind of milk, farmers or dairies should make it, meaning that many different versions of Pecorino can
be found ranging from fresh to ripe, and from mild to mature. In principle, however Pecorino is a hard cheese
made from sheep‟s milk. It is therefore hardly surprising that it‟s most well known representatives come
from Central and Southern Italy, and from Sardinia and Sicily, where the largest flocks of sheeps graze.
Rennin is added to the milk so that a soft gel is quickly formed. The cheese maker usually cuts the curd until it
is the size of wheat germ. This is then heated to just under 122*F(50*C). The mixture is poured into basket
work cylinders which are woven in Sardinia.
Pecorino takes 8 months to mature during which time it is

regularly washed with salt and water and turned. Once matured, the rind is oiled; this is mostly hard and dark.
The cheese itself is light in colour, with a grey tinge, and tastes pleasantly tangy. The most famous types of
Pecorino are Pecorino Romano, Pecorino Toscano, Pecorino siciliano and Pecorino Sardo. The young
Pecorino is popular as cheese boards, whereas when matured it is grated. It Southern Italy Pecorino is used
instead of Parmesan

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HOW TO DO IT
Parmesan
The most famous of all Italian cheeses which as Parmesan has countless imitators has been produced using the
same method for several centuries. One even suspects that known to the Etruscans to qualify for a guaranteed
certificate of origin. This cheese can also be produced in a stipulated are which encompasses the provinces,
Parma and Reggio Emilia, Modena Mantua on the right bank of the river Po and Bologna, on the left bank of the
river Reno.
There are also rules set up to secure the high quality of Parmigiano- Reggio, the main one being that the cows
either be put out to graze on a meadow or be fed not on silo cattle fodder but on alfa-alfa. The milk from the
evening‟s milking is left to stand overnight, and the next morning the cream is skimmed off. Then together with
the mornings milk it is poured into the traditional bell-shaped copper vats. Whey is added to it from previous
cheese making processes as a fermentation serum. Stirring occasionally the cheese maker heats up the milk to
91*F(33*C) in order to add rennin- calves stomach enzymes to it.
The milk curdles after 12-15mts. The curd, the cagliata is broken with the spino(a spike), until the size is that of
a wheat germ. The cheese maker now gradually reheats the vats to 113*F(45*C), and then more fiercely to
131*F(55*C). After the heat has been turned off the cheese mass settles to the bottom of the vat and is removed
with linen cloth. Still in the cloth the cheese is deposited in wooden or metal moulds, fasceri. It is lightly
squeezed to accelerate the discharge of the remaining whey. A few hours later the cloth is removed and the
stencil is pressed onto the cheese, labelling with Parmigiano- Reggio, mark of origin and date of production.
The cheese remains in this mold for a few days, after which it becomes a solid slightly bulbous cylinder. This is
left in a salt solution for 20-25days after which the cheese is then sun dried for a short period of time and then
finally moved to the store(cascina).Lying on stable wooden shelves the cheeses mature slowly, during which they
are regularly turned and brushed. It is mostly at the end of the year that the cheese maker transfers his annual
production to specifically built storerooms. These stores can hold between 50,000 to 100000 cheeses and usually
belong to banks or cooperatives which also provide some financial support.
Each year the region produces 90.000 tones of cheese, ie; 2.4 million cylinders of Parmagiano-Reggiano for
which they use 40,00,000 gallons of milk; two gallons of milk are needed to make one pound of this excellent
cheese. Parmesan belongs to the category of medium fat cooked hard cheese. It is made between April 1 to
November 11 through a completely natural process and must last until at least till the end of summer following
the year of production.

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HOW TO DO IT
The typical characteristics of Parmesan are :
 Weight: Between a minimum of 50 and a maximum of 100 pounds(24-44kg).

 Diameter: between 14-18 inches(35-45cms).
 Height: Between 7-9.5inches(18-24cms).
 Rind thickness: About 0.25inch(6mm).
 Fat content or dry matter: At least 32%.
 Colour: Light to straw yellow.
 Structure: Fine grained and scaly, with minute barely visible holes.
 Aroma: Mild and full bodied.
 Age: Fresco(Fresh)- less than 18 months
Vecchio(mature)-18-24 months
Stravecchio (Very mature)- 24-36 months.
Gorgonzola: Originally only produced in the little town of the same name near Milan. Gorgonzola is today made
in the provinces of Lombardy and Piedmont. It‟s basic ingredient is full cream and pasteurized milk. Milk is
heated to a temperature between 82*F-92*F(28*-32*C), and curdled using cow‟s rennin.
Milk enzymes and spores of penicillium Glaucum, a special mold are added to the milk with the rennin. Once the
curd and whey have been separated the cheese is poured into moulds of 10-12inch diameter, salted and left to
settle for 2 weeks.
To allow the blue veining to spread to it the cheese is punctured with long, high grade steel needles, first from
one side and then from the other a week later. In special stores where the temperature and humidity corresponds
to that of the natural caves of the Valsassina valley. The cheese matures for three months producing the
following grades;
 Bianco: very young, before the blue veining starts.
 Dolce: slightly marbled and very mild.
 Piccante: with developed greenish blue veins and a characteristic strong taste.
Gorgonzola should be stored in a cool place, but eaten at room temperature to allow it‟s full aroma to be
appreciated.
CONCLUSION : Italian cheeses are one of the most famous cheeses of the world and it can be had as
an accompaniment with starting from the main course to even the dessert. All the more that Italian cheeses
can also be enjoyed as a separate course on their own.

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DEPARTMENT : Kitchen TASK: French Cheese
HOW TO DO IT
INTRODUCTION
"Comment est-il possible de gouverner un pays qui produit plus de trois cent soixante - dix fromages
differents ?" --- "How is it possible to govern a country which produces more than three hundred and seventy
different cheeses?" With this heart felt groan General de Gaulle's intention was to point to the numerous
regional differences in France. The variety of landscapes, climates, vegetation, animal breeds, traditions and
character of the people are all reflected in the cheeses - from Coulommiers to Munster, from Roquefort to Saint -
Maure, from Saint Nectaire to Comte, to mention but a few of the terrific range of high and top quality cheeses
available.
Thirty two types of cheese have to this date received the seal of quality- Appellation d'Origine Controlee.
Cheese may be soft, partially hard or hard in consistency; it may have rind or no rind; it may have blue mold
inside or a reddish mold outside; it may be young or matured; it may be seasoned, washed or steeped. The
variety is infinite.
Cheese in France is classified according to the following methods of production: curd cheese,
industrially processed curd cheese, soft cheese with white or red mold rind, blue veined cheese, goat cheese
and hard cheese pressed either from cooked or uncooked curds. It goes without saying that any good French
meal must have a cheese course.
In France there are seasons for cheeses, just as there are for strawberries or lamb or green peas. But as in
the case of vegetables, new storage and shipment techniques have extended the season. Today some of the rarer
varieties of cheese are available for most of the year. Every region in the country which supports an adequate
population of milk giving animals also produces some form of fresh or ripened cheese. It will come from cows,
sheep or goats ; it will be mixed or plain ; creamy or dry. It will be firm , soft, tough, moist, marble hard.
From Normandy comes the king of all cheeses in the world, many shall agree, The Camembert, as well as
Pont- l'Eveque, and the gentle creamy one called Petit Suisse. From Rouergue comes one great cheese ,
Roquefort, made of ewe's milk and stored in the mysterious caves where wet and cold air is laden with a
powerful mould akin to the one that makes penicillin. Other "blue" cheeses are made, mostly from cow's milk, in
France and in such other nations as Denmark, Italy, England and the United States. But the true Roquefort must
come from Rouergue.
From the neighbouring Auvergne comes Cantal, a completely different type, a firmly pressed cheese,
golden and mild, and good with bread and beer as well as with simple wines, whereas Camembert and Roquefort
will demand, and be worthy of, the finest and fullest bodied of the red Bordeaux and Burgundies. Brie, delicately
salty and pale yellow, from the Ile-de-France, has sometimes been called the cheese of diplomacy.

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HOW TO DO IT
Twenty-one of the World's Most Savoury Cheeses
Cheese comes in a wider variety of tastes, shapes, and textures in France than anywhere in the world. But
French leadership in cheese is more than numerical : the quality is of international repute. Twenty-one of France's
finest cheeses, are identified. What follows is a description of the essential characteristics that have won each
cheese its popularity.
Camembert, one of the most popular, is , in its prime, a pretty cheese; its rind is a light yellow-orange
with a white, powdery crust. On the inside it should be a light, pale yellow with a softness that is short of being
runny. Brie is next to Camembert in popularity. It also has a soft texture and a delicate but definite taste; it should
be like satin inside, with the same consistency as Camembert. Another good cheese of the Brie family is
Coulommiers, which is sold younger and less mellow than Brie itself and tastes somewhat like Camembert .
Roquefort is a salty ,tangy cheese with a greyish crust and an inside that is moist and mottled with green-
blue flecks. Another blue-veined cheese is Bleu de Bresse. Cantal , france's one major cheddar type cheese, is
semi hard and smooth with light lemon colour inside. Saint-Paulin ,a cheese similar to Port - Salut, which was
originally produced by Trappist Monks, a semi-hard hard, with a mild , fresh flavour and a very smooth and
butter like texture. Reblochon, with an orange yellow crust, is a soft, pale, creamy coloured buttery cheese
whose consistency is reminescent of that of Camembert but without Camembert's tendency to run. Because of its
mildness it makes a good starting point for the timid taster whose palate has been exposed mostly to bland
processed cheeses. Beaumont and Le Dauphinois resemble Reblochon in taste. Tomme de Savoie is a mild
flavoured semi soft cheese, gentle to the inexperienced palate. Pont - L'Eveque is a square cheese with a soft and
pale yellow interior. Its flavour is rich, hearty and aromatic. Fromage au Marc de Raisin, also called "La
Grappe", is a pale, sweet, pastry cheese that is rolled in a crust of grape pulp or "Marc". Comte is a French
version of Swiss Gruyere cheese , complete with holes. Its rind is stippled a yellowish brown colour and is
slightly roughened; the inside is ivory-yellow.
Sainte-Maure, Valencay and Saint-Marcellin are all goat cheeses, generally creamy, eaten when
relatively fresh, and not found in quantity outside France. Mimolette resembles the Dutch Edam but has a tangier
flavour. Munster is semi-soft, strong-flavoured and pungent. Boursin triple-creme and Belle Etoile triple creme
are rich, fresh cheeses and are frequently eaten by themselves with a fork or spoon, perhaps with a little
powdered sugar sprinkled over them to sweeten their flavour.
All cheeses are best served at room temperature, removed from the refrigerator one to two hours before
serving. They complement fruit as a light dessert and are most frequently used in this manner, but they are
equally well suited to hors d' oeuvres and midday snacks.

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21 CHEESES
1. Roquefort
2. Brie de Meaux
3. Camembert
4. Pont l' Eveque
5. Saint - Paulin
6. Cantal and Small Cantal
7. Sainte - Maure
8. Belle Etoille triple -creme
9. Le Dauphinois
10. Coulommiers
11. Valencay
12. Saint _ Marcellin
13. Comte
14. Reblochon
15. Fromage Au Marc de Raisin
16. Boursin triple - creme
17. Beaumont
18. Mimolette
19. Munster
20. Tomme De Savoie
21. Bleu De Bresse
French Cheeses At A Glance

The types marked with* have been awarded the seal of quality Appellation de Origine Controlee and are
produced exclusively from raw and pasteurized milk.
Fromages a croute fleurie-white mould cheese

Brie de Meaux*
Brie de Melun
Brillat-Savarin
Camembert*
Chource*
Coulommiers
Neufchatel*
Saint - Marcellin

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HOW TO DO IT
Fromages a croute lavee- soft cheese with red mould

Epoisdses*
Langres*
Liverot*
Maroilles*
Mont d'Or, Vacherin de Haut-Daubs*
Munster, Munster Gerome*
Pont l'Eveque
Chevre- goat's cheese

Cabecou
Chabichou du Poitou*
Charolais, Charolles
Crottin de Chavignol*
Montrachet
Pelardon
Picodon de L'Ardeche, Picodon de la Drome*
Poivre d'ane
Pouligny Saint Pierre*
Saint Maure*
Selles- sur-Cher*
Fromages a pate persilles- blue veined cheese

Bleu d'Auvergne*
Bleu des Causses*
Bleu du Haut- Jura, Bleu de Geux, Blue de Septmoncel*
Fourme d'Ambert, Fourme de Montbrison*
Roquefort*
Fromages a pate presse non cuite- firm and semi firm cheeses
Ardi - gasna
Bethmale
Cantal*
Laguiole*
Mimolette
Morbier
Ossau-Iraty*
Reblochon*
Saint-Nectaire*
Salers*
Tomme de Savoie

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HOW TO DO IT
Fromages a pate presse cuite-hard cheeses

Abondance
Beaufort
Comte, Gruyere de Comte*
Fromages a croute fleurie-white mould cheese
CAMEMBERT: The famous cheese from Normandy best when made from lait cru ( raw unpasteurised milk)
COULOMMIERS: Brie from the Ile -de- France; each cheese weighs about one lb (500 g)
SAINT MARCELLIN : A small cow's milk cheese from the Isere.
BRIE DE MELUN: Comes in flat rounds about 11 inches (28cm) in diameter. After the usual four- week affinage
its outer appearance resembles Brie de
Meaux and its centre is smooth with a nutty flavour. Both types of Brie are Produced in Seine -et-Marne and
neighboring departments. Quality not as good in the spring.
BRILLAT SAVARIN: A very mild and very fatty cheese from Normandy with a slighty sour flavour.
NEUFCHATEL: Best known when it comes in its heart shape and white, downy coating, this cheese is matured
only briefly. It originates from the Seine-Maritime and there are records of it dating back to the eleventh
century.
CHAOURCE: Known since the middle ages, this cheese comes from the Champagne region and northern
Burgundy. The cylindrical cheeses with their paper wrappers weigh about one pound (450 g) or half a
pound (200 g). They are very creamy, with 50% fat by dried mass and a mushroom flavour. Best in the
summer.
BRIE DE MEAUX : The most famous of Bries and already held in high esteem by Charles the great. Today it is
mostly manufactured in factories and tends to be fairly salty. It comes in flat rounds of 1 inch (2.5 cm)
high and 14 inches (35 cm) in diameter.
Fromages a croute lavee- soft cheeses with red mould
PONT L'EVEQUE : This cheese from Normandy has been produced since the middle ages and comes in it's
characteristic square shape weighing either 12 oz(350 g) or 14 oz (400g) .It is smooth and yellowish inside,
with a distinctive , slightly nutty flavour.
LIVAROT : this cheese comes from the heart of the Calvados region . On the sides , the rind is marked by
strips of rushes ;inside the cheese is yellow and elastic
MUNSTER, MUNSTER GEROME : A very tasty cheese made by Monks from the milk of mountain meadows
of the Vosges. It comes in large flat rounds .

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HOW TO DO IT
LANGRES : The smooth, thin , yellow rind of the young cheese becomes increasingly dark as it matures.
Flowing
texture, with a slightly, spicy flavour; best in the fall.
VACHERIN MONT D'OR : Produced exclusively from raw unpasteurised milk, these cheeses mature on planks
of spruce wood.
MAROILLES: A renowned veteran amongst cheeses that have been highly valued since the middle ages. It
comes
in squares 5 inches (13 cm) long and 2 1/2 inches ( 6 cm ) high, with a shiny, brick red rind. Its strong
bouquet and distinctive individual flavour make it a good accompaniment to beer.
CHEVRE - GOAT CHEESE
Goats are modest animals. They do not need lush grass and are equally satisfied with herbs, stalks, and the
leaves of bushes and trees. For this reason goats are kept nearly everywhere in France .They mostly belong to the
small agricultural concerns , which have little or only barren land at there disposal . Over the centuries various
regions such as Poitou , Berry , Quercy, Province and Corsica, have acquired a reputation for their goat's cheese .
after the second world war when agriculture was mechanized , many farmers turned away from goat breeding
which had been an important part of a traditional and varied , but uneconomic way of farming.
It received a boost however after the students' revolt of may 1968. Many young people meted to the
country to try a more natural way of life . Their emblem became the goat . Even if most of the '68 generation
eventually returned to the towns , those alternative people who stayed gradually gained a deeper appreciation of
their new meteor. Fromage de chevre, or chevre for short , became their staple product and no week end market
was complete without at least one stall selling goat's cheese.
On average a goat can supply a gallon (4 litres) of milk a day , or 200 gallons (800 liters) a year . Goat's
milk is richer in fat than either cow's or sheep's milk .The milk is heated up in a vat to about 900 F(330C). rennet
is then added at a rate of about 1 fluid ounce to 25 gallons (30 ml to 100 lt.) . After a good half hour the milk
curdles and the casein is transformed into a pudding like mass . This is divided into pieces with a so-called
cheese harp., so that the whey can drain away.
The cheese mass is now poured into containers , with holes in the base. In the case of hand made cheeses ,
the small format, made of about 2 pints ( 1 lt.) of milk is the most popular . Tradition may on the other hand may
demand pyramid, rod or cylinder moulds . When the goat's cheese comes out of the mould it is soft, white , very
creamy and has little taste.
After a week , during which it looses a considerable volume through drying, it begins to develop it's
typical aroma . By the end of the second week it has become considerably firmer and a soft yellowish or a light
bluish crust has begun to form. A clear but mild aroma has started to develop. After 20 to 30 days it has the
drying process. The crust now shows cracks and often has patches of mould . The longer it remains exposed to
the air , the harder , drier and stronger -tasting the cheese become.

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Charolais, Charolles : From Burgundy : in 5 oz (150 g) cylinders ; often equal parts of goat's milk and cow's
milk
are used .
Cabecou : A soft goat's or sheep's cheese from the Query, Perigord or Rouergue regions.
Pouligny-Saint-Pierre : From the Loire region in the centre of France pieces of about half pound (250 g) .
Selles-sur-Cher : These slightly tapering cylindrical cheese come from the southern Loire region . They are
Dusted with a mixture of salt & charcoal before maturing & have a delicate nutty flavour.
Picodon de l'Ardeche , Picodon de la Drome : Small , flat rounds that become increasingly tasty the longer they
are left to mature.
Pelardon : From the Cevennes . It has many variations and a mild , distinctive flavour.
Crottin de Chavignol : small, rounded cheeses named after the Loire village in the Wine growing region of the
sancerre wine.
Chabichou du Poitou : Comes in small cylinders of 5 0z (150 g) and is rumored to have been introduced by the
Moors.
Poivre d'ane : "Donkey's pepper"from Provence. The semidry cheese are rolled in herbs , usually savory.
Montrachet : A very mild and creamy cheese are rolled from Burgundy which is eaten young
Saint-Maure : The best-known Chevre. The handmade, slightly bluish(otherwise white) rolled cheeses
keep their shape by means of a straw running through the centre.
Fromage a pate pressee non cuite - firm and semi-firm cheeses:
Reblochon : Coming from the mountains of the Savoy region, these flat, round cheeses are sold whole
or in halves. The cheeses are pressed slightly and washed several times. The yellow-orange
rind is coated with white mold. The elastic , evenly smooth, creamy dough has a pleasantly
mild taste somewhat reminiscent of hazelnut.
Bethmale : a cow's milk cheese from the Pyrenees with a slightly spicy flavor. comes in medium-sized
wheels with naturally matured rinds.
Tomme de savole : This cheese used to be only in the Savoy from skimmed milk. The greyish-brown rind has
reddish marks; the flavour is intense.
Ardi-gasna : A firm sheep's cheese (purbrebis) from the Basque country which is often eaten with cherry
jam.
Morbier : This cheese comes from Comte region and has a characteristic has stripe through the centre.
Ossau-Iraty : A pure , firm sheep's cheese from the valleys and mountain pastures of the western
Pyrenees.
Ossau is situated in the Bearn region . Italy in the French Basque country. The cheeses are
pressed only lightly and have to mature for at least three months. Ossau-Iraty has a hard
rind, a smooth texture with few holes , and delicious, distinctive , nutty flavours. It is best in
November and December.

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Salers : A Cantal cheese which is, however, produced only from the milk of Salers cows grazing on the
pastures . Comes in high cylinders of weights between 70 and 90 lb. (35 & 45 kg.)
Cantal : The best known hard cheese from the southern part of the Massif Central.
Mimolette : Originally imported from Holland,this cheese is now produced in France. It is a firm cheese of a
reddish colour and with few holes.
Laguiole : Closely related to the Cantal . This cheese comes from the high Aubrac plateau; made by hand and
ripened for between 4 and 10 months.
Saint-Nectaire : This cheese has been produced over the last 1,000 years but did not become famous until
sampled by Louis XIV. The semi-firm , double pressed cheese made from raw milk and matured
in damp cellars.

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DEPARTMENT : Kitchen TASK: Grain & Cereals
To learn about the most Corn: To use the most

Important and basic food For vegetable oil, starch, flour, corn flakes, salads, important basic
Ingredients around the Vegetable and pasta. ingredients for various
globe.
Dishes and production.
Rice:
Edible plants, parts of The most important basic food source for the majority of
plants and products of the world population in China, Japan
plants are the India and South East Asia.
Biggest source of our daily
meal. Because of their rich The most important pulse are:
content of minerals and
vitamins. Borlotti beans for soups and salads.
With barley which was Bretonne beans for soups, vegetable, puree, salads
Cultivated more than 7000
years ago it was the first Cannellini beans for Italian dishes and salads
type of grain and most
important Kidney beans for vegetable and salads
Basic food ingredient.
Black beans for South American dishes
Rice and wheat have been
cultivated for over 5000 White beans for vegetables and salads
years
In the tropics like south Peas for vegetables, soups and puree
east
Asia, middle and south Lentils for vegetables, soups, salads and puree
America.

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DEPARTMENT : Kitchen TASK: Rice
HOW TO DO IT
INTRODUCTION
It would be hard to overestimate the importance of grain in life of human beings .They are seeds; compact
packages that contain a plants embryo with enough food for them to develops. As they are concentrated sources
of protein and carbohydrate and can be stored for a long time, the edible seeds have played a important role in
human nutrition and cultural evolution.
One such grain is rice, which is of great importance to us. It belongs to the family of grass called
“GRAMINEAE” and is the principle food crop to half of the worlds population. It is staple food of many heavily
populated countries of the world including China, India, Japan, Korea etc. Rice is a native of the Indian sub-
continent,(a minor species is found in Africa).There are two main races of the Asian rice: 1) INDICA ,2)
JAPONICA.Indica is the major race grown throughout monsoon Asia and this provides 90% of the worlds crop.
It is well adapted to the Asian condition of low soil fertility, uncertain weather and poor water control. Japonica
variety is found in the temperate zones of Japan and Korea and few other countries. These are high yielding
variety of rice
.
Alexander the great brought rice to Europe in 300BC but large quantities were grown only in 8 th century A.D.
Today Italy is Europe‟s largest producer and the only major producer.
There are about 2500 types of rice, some with red, blue or even purple coloration, but the one factor of
distinction is that Indica rice is long grained and flaky and easily separated while Japonica is short grained, moist,
and sticky due to high content of waxy starch
RICE STRUCTURE AND FARMING
Rice is an annual grass, that grows from 2 to 6 feet in height. It is a shallow rooted plant with single or multiple
stems, long smooth leaves and flowers in the shape of pinnacles.
Most rice producing region of the world are tropical or sub-tropical. Rice can be grown in flooded fields or dry
land. Rice grown on dry land is called upland rice and accounts for 10% of world rice acerage. It is not very
popular.
The growing season for rice is 4-6 months and therefore 2 or 3 crops can be taken in a single year. It requires a
good amount of rainfall, good irrigation and well flooded areas. Rice is ready for harvesting when the grain in the
lower part is hard and dry and the grain in the upper part is fully ripe. The water in the fields is fully dried before
harvesting.

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MILLING OF RICE
As rice is consumed as individual grains and not as flour, rice milling is a much more complex process. First the
hull is removed leaving the brown rice with the layers of bran. Next an abrasive process removes the bran,
resulting in milled unpolished rice. Polishing in a wire brush machine, next removes the aleurone layer or the fat
layer which otherwise limits the storage life. Today this rice is fortified with vitamin solution applied outside the
grain.
The development of mechanical milling and polishing has cut production costs but at an unforeseen price. In late
19th century the disease BERI-BERI reached epidemic proportion in Asia due to depletion of thiamin from the
fat layer of rice. The disease was uncommon before as polished rice was expensive and the rich consumers diet
was supplemented by other foods.
TYPES OF RICE
There are two main factors that determine the type of rice available to the caterer.
A) The size and shape of the grain;
 Short grain rice(Carolina rice):This is short, plump grain which sticks on cooking.
 Medium grain : Slightly longer than short grain and narrow. Similar to short grain on cooking.
 Long grain (Patna rice): The grain is 4 to 5 times as wide as the thickness of the grain. On cooking
the grains tend to remain dry and separate and fluffy.
B)The type of processing of the grain;

- Regular milled: This is the rice that has been cleaned but has not been subjected to any cooking
process. This can be divided as brown, milled unpolished and polished rice.
- Converted or parboiled rice; Here the whole grain is steeped in water, steamed and dried before
milling. This partial pre cooking makes milling easier and the rice more nutritive and rich in thiamin
which prevents beri-beri.
There are many sub varieties of rice depending upon the above mentioned processes;
The important ones are
i) Brown Italian rice

ii) Basmati rice: The most famous and aromatic rice, grown in the foothills of the Himalayas, it is
narrow, long grained rice
iii) Glutinous rice: This is completely gluten free and widely used in Chinese cooking. In this a black
and a while variety are available.
iv) Italian rice: A fat short grained rice, very good for risotto‟s.
v) Pudding rice: A short grain strain of polished rice which turns mushy when cooked.

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This distant cousin of rice is a native of the great lakes region of North America, where it grows in shallow lakes
and marshes. Originally gathered by hand from the wild it is no more truly wild as nowadays it is being
cultivated in fields. Despite of this the rice is still very expensive.
This rice is processed more elaborately than normal rice. It is first fermented for a week or two to develop
flavour and ease hulling and then heated gently to partly gelatinize starch and cause some browning. Wild rice
contains more proteins than ordinary rice and is a favourite of the gourmet chef.
RICE -THE INDIAN SUBCONTINENT

Rice has been an integral part of Indian culture, tradition and culinary heritage since the dawn of time. It is a
must in many prayer ceremonies and festivals and without it Indian food will be incomplete in any part of the
country. As India has tropical and a sub tropical climate it is ideally suited for the cultivation of rice and in most
of the rice growing areas we can find three crops being taken in an year.
Rice is grown almost all over the country right from Jammu and Kashmir down to Tamil Nadu. It was staple
food of the people in the states of J and K, Kerala, Bengal, Andhra Pradesh, Tamil Nadu and the 7 eastern states
and this was where the bulk of the rice was grown till the Green Revolution took place and, Punjab and Haryana
came into the picture in a big way.
There are two types of rice being grown in India:

A) The long grain rice.
B)The short grain rice.
Long grain rice: This is grown mainly in the northern and the south eastern part of the country and is
used for the many renowned rice recipes of the country. This is available in the aromatic and the non aromatic
types. The aromatic rice is grown extensively in the foothills of the Himalayas and in the state of Andhra where it
is used for the famous Biryanis. The best of the aromatic rice comes from Dehradoon and this is famous the
world over.
Short grain rice: This is cultivated mainly in the 7 eastern states and the southern part of India. These
parts of the country have a thin gravy as a part of their food and this sticky variety of rice goes well with it. The
most famous of this is the Nellore rice which is used for a variety of South Indian Breakfast and Fast food items
like Aapam, Dosas etc. There is another peculiar variety of this rice grown in Assam which is red in colour. This
rice is used for preparing auspicious meals.

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CULINARY USES OF RICE
Rice has been a very important food grain along with wheat, in helping man to change over from the nomadic
stage to the agriculturist. It has a very varied use as a food commodity. Rice is consumed all over the middle east,
the orient and in parts of Europe. It is used both in hot and cold foods.
Hot Preparations: All over the world in whichever country we go to we can find rice being prepared as a
accompaniment or a meal in itself. The most famous preparations of rice over the world are the Rissotto from
Italy, the Paella form Spain, the pulaos and the biryanis from India and the various fried rice dishes from China.
India: In India , as we have already discussed rice plays a major role in food. In the northern part the people
prefer the long grain rice which stays separate and fluffy on cooking and use it to accompany the thicker gravies
and prepare the Biryanis of which the Sofyani Biryani is a fine example while kheer is renowned dessert.
While in the southern part the short grain rice which is the stickier variety, is preferred as the food
accompaniment and to prepare various rice based dishes due to the high content of waxy starch molecules which
give a better binding for the product required.
Cold preparations: Rice is also used to prepare a wide variety of cold food of which the desserts are a
major part.
A variety of cold rice based sweets can be offered on menus. They are typically substantial because of
their starch content which is often enriched with cream and egg yolk. However interesting combinations using
fruits and glazes result in interesting combinations.
Essentially the ability of short grain rice to absorb liquid, to act as a cohesive agent and to undergo the process of
starch gelatinisation on cooking provides the setting quality associated with cold rice based desserts, additional
things like egg, cream, sugar and essences act to enrichen and flavour and in case of sugar also to soften the
texture of the starch gel.
BYPRODUCTS OF RICE:
1)Rice flour: This is clean milled rice, usually broken rice that has been ground and sifted into flour. It is used as
a thickening agent and for making special cakes. It is also used for a variety of south Indian fast food snacks.
2)Rice Cones: This is a coarse flour and is used in the bakery trade for dusting yeast products to prevent them
from sticking. Another use is for making the famous Indian dessert called Firnee.
3)Rice Paper: An edible paper like base for macaroons and sweets.
4)Puffed Rice: A byproduct of rice similar to popcorn which is used for making fast food products in India.
RICE AS CONVENIENCE FOOD
Rice has now joined the ranks of convenience foods in the form instant rice, which is commercially cooked and
dried and merely requires soaking in hot water. Another variety of this is the one which after being milled is
cooked to three fourth of the required amount and then the grain is bored through to facilitate the cooking process
and thereby reducing the cooking time considerably.

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DEPARTMENT : Kitchen TASK: Pasta, Dumplings, Rice
Anellini, in broths
To prepare the different Noodles:
basic sauces and their Bucatini, with pesto and pancetta 400g flour
extended recipes. 100g semolina, cream of
Capellini, angel hair, in broth and tomato sauce wheat
We differ between 5 EA eggs
- pasta dishes Farfalle, butterflies, simple oil and tomato sauces 1 EA egg yolk
- gnocchi dishes olive oil, water
- corn dishes Fettuccelle, little ribbons, with cream sauces Bavarian dumplings:
- whole wheat dishes 400g flour
Gnocchi, in butter sauces 100g semolina, cream of
Cooking of pasta: wheat
- Cook pasta in lots Linguine, with pesto, oil and clam sauces 5 EA eggs
boiling 100g milk
Saltwater, 1:5 Lumache, use with ragu, tomato and buttersauces 100g water
- 100g salt per 1 ltr 10g salt, nutmeg
water Macceroni, with ragu, tomato sauce Ravioli dough:
- Add vegetable oil to 600g flour
Prevent foam of Penne, with chunky tomato sauce, meat sauce 5 EA eggs
protein 50g sun flower oil
- Pour into strainer Rigatoni, with meat,-sausage,-tomato,-vegetable 100g water
and sauces Potato gnocchi:
Onto tray, mix with 1200g potatoes, cooked
oil Spaghetti, with oil based, meat and tomato sauce with skin
As soon as “al 200g flour
dente” Tagliatelle, with cream sauces 3 EA eggs
- Cook pasta a`la salt, pepper, nutmeg
minute Vermicelli, with butter, cheese & tomato sauces Risotto:
As much as possible 50g olive oil
Ziti, for soups, ragu, meat & vegetable sauces 150g onions, chopped
Golden rule of pasta: Freshly made pasta dishes: 2 EA garlic, chopped
- Never overcook - Ravioli 600g vialone rice
- Never overdrain - Canneloni 1,8 L beef stock
- Never oversauce - Tortelini 150g white wine, butter
- Never overuse - Lasagna bay leaf, grated Swiss
spice/seasoning - Anolini cheese
- Use best quality, - Pansotti
Freshest ingredients - Agnolotti

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DEPARTMENT : Kitchen TASK: Pasta
HOW TO DO IT
Introduction and History
The history of pasta eating in Italy has been the subject of a great debate, but historical records show
that the ancient Romans ate pasta as long ago as the 4th or 5th centuries BC, and therefore most people believe
that the Etruscans introduced pasta into Italy. The exact nutritional value of commercial pasta varies, but most
good quality brands contain as much as 13 % protein as well as vitamins, minerals and a small amount of fat.
Although pasta is high in carbohydrate, it is usually the sauce served with it that is more fattening than the pasta
itself.
Pasta‟s popularity has always been its adaptability. It can come in many different forms, with taste
differences and visual variety; it is cheap, quickly and easily prepared; it can be a meal in itself or eaten with
other foods such as meat and vegetables. Pasta has a high nutritional value and is an easily digested source of
energy.
The finest commercial pasta is made of durum wheat, mostly imported from Canada. When buying
commercial pasta it is wise to read the label on the packet to ensure that this kind wheat has been used. Durum
wheat is one of the hardest varieties of wheat, and when making pasta only the endosperm of the grain kernel is
milled into semolina, which is then mixed with water to make the dough. Dried pasta, like spaghetti and other
tubular varieties, is more common in southern Italy and abroad than it is in the north of Italy, where the pasta is
more likely to be the flat kind, often made with fresh eggs.
It is difficult to imagine many Italians surviving without it. In fact, when the first Italian immigrants
began arriving in the united states at the end of the 19th century, ships from southern Italy laden with pasta soon
followed them. By 1913 almost 700,000 tons were being exported to the states.
Old historians have long debated the origin of pasta. Marco polo has been attributed with discovering it in china
and bringing it back to Italy in 1295, but Italian historians claim pasta was known and used in Italy before Marco
Polo was even born. Sicilians say they invented it, and provide references to “macarruni” in literature as proof.
Italians have been making pasta for centuries. Although it has evolved into many different shapes, the basic
ingredients are still the SAME.
There are two main categories: flour- and- water pasta, and egg pasta. It is important to understand the
characteristics of each. The former category includes packed pastas such as spaghetti, tubes and many special
shapes. They are sturdy and work well with spicy, zesty sauces and with olive oil- based ones.
This pasta is referred to as shop bought pasta and it is best when factory made. Industrial strength machines are
necessary to knead the hard dough, and humidity and temperature controlled chambers are required to dry the
final shapes so that they will not crack and break when cooked.

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HOW TO DO IT
Making pasta
Making pasta at home is not a difficult task. Once the dough is mixed it should be kneaded thoroughly until
very, very smooth, elastic and free from lumps. To prevent the dough from drying out and cracking after
kneading and before rolling, it should be wrapped in a cloth wrung out in warm water, then left to rest for
about ten minutes. Rolling and stretching the dough requires the most time, as the dough has to be so paper
thin that it is almost possible to see through it. It must be dusted frequently with flour throughout this process,
as it tends to become very sticky with constant handling.
Recipe for pasta all'uovo(plain egg pasta)
Makes about 350g / 12oz pasta

2 cups all purpose flour
2 eggs
2 teaspoons oil
1/2 teaspoon salt
A little water
Sift the flour onto a work surface and make a well in the center. Put the eggs, oil and salt into the well and mix
together with the fingertips. Gradually draw the flour into the egg mixture and knead together, adding a little
water if the dough seems dry. Dust the work surface with flour and knead the dough firmly until smooth and
elastic. Wrap in cling film and set aside for about 1 hour.
Roll out the dough on a lightly floured surface ,first in one direction and then the other ,until it is paper-thin. Dust
lightly with flour and leave to rest for 10 to 20 minutes to allow the pasta to dry is then ready to be cut into the
required shapes. After cutting the dough leave it for about 10 minutes to dry out before cooking.
Hints on cooking
The success of a pasta dish depends on the correct cooking of the pasta one has chosen to use.
First, the proportion of water to pasta is important. Too little, and the pasta will be crowded and unable to cook
evenly. It will be gluey as the relatively small amount of water becomes starch laden. There can never be too
much water. Use a minimum of 1 gallon(4 lit.) Water to every 1 lb(450 g) more if cooking dried it absorbs more
water.
Use a very large the water to a rolling boil. Just before putting in the pasta add a dash of oil(to help prevent
sticking) and a large pinch of salt to help bring out the flavour .once the pasta is in, stir to move it off the bottom
of the pot. When the water comes back to a boil start timing, maintaining a slow rolling boil. Do not stir too
often, as this tends to release excess starch.

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HOW TO DO IT
The pasta is done when it is al dente-tender, but with some resistance to the bite. If the pasta is overcooked it
cannot physically support the rest of the ingredients and won't allow for an even distribution of the sauce.
next, stir in a little oil or melted butter. this helps with the final saucing and keeps the pasta from sticking
together.
All purpose flour is usually used when making egg pasta. it gives a fine textured, light dough that is well suited
to filled pastas such as ravioli, as it gives the pasta good elasticity.the addition of durum wheat semolina gives a
better colour, more flavour and a resilient texture, as well as providing the benefits of hard wheat flours.
A maximum of two thirds semolina and one third all purpose flour is the recommended proportion of semolina to
all purpose flour.
Eggs used should be the freshest available, as their freshness influences not only the proportion of eggs to flour is
1 flavour and color of the pasta ,but also the elastic quality of the dough. the standard medium
ONE EGG TO EVERY 3/4 CUP(185 ml) FLOUR, AND A PINCH OF SALT IS GENERALLY ADDED. THE
ONLY EQUIPMENT ONE NEEDS IS A BOARD AND A LONG ROLLING PIN. HOWEVER, A FOOD
PROCESSOR TAKES THE LABOUR OUT OF MIXING,AND A HAND-CRANKED PASTA MACHINE
SIMPLIFIES AND TAKES THE GUESSWORK OUT OF ROLLING AND CUTTING
The latter category of pasta is made with flour and eggs and is usually referred to as homemade egg pasta or
simply homemade pasta. It is made with a soft wheat flour known in Italy as "00" and roughly equivalent to plain
or all purpose flour. The recipe for the dough varies slightly depending on the region. In Tuscany, some olive oil
and salt are added, and in liguria a little water is used.
But in Emilia-Romagna, which is known for producing the finest homemade pasta and is the birthplace of
tagliatelle, tagliolini, lasagna, and several stuffed pastas, the dough is made using only flour and eggs and
nothing else(except for spinach or tomato pasta).
Egg pasta is able to absorb sauces more readily than flour and water ,shop bought pasta, and so is well suited to
butter and cream based sauces, and to milder sauces that match its delicate texture. With sauces where olive oil is
prominent, egg pasta would absorb too much oil and become slick & glummy.
Egg pasta, unlike shop bought pasta, should be made at home. The finest homemade pasta is porous, delicately
textured and very thin, a result that can be achieved only by kneading the dough by hand and thinning it out with
a rolling pin. Cold is pasta's greatest enemy. One should avoid cold surface when making it, and the best way to
store it is to let it dry completely and then keep it at room temperature. It is of no importance whether pasta is
"FRESH "OR NOT.

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HOW TO DO IT
PASTA MAKING EQUIPMENT
THESE ARE ALL THE TOOLS ONE WILL NEED TO MAKE HOMEMADE EGG PASTA.ONE CAN GET
BY WITHOUT A PASTA MACHINE IF ONE LEARNS TO ROLL AND CUT PASTA BY HAND.
# 1 DOUGH SCRAPER:
THIS IS MADE OF FLEXIBLE METAL OR PLASTIC AND IS USED FOR SCRAPING THE STICKY EGG
AND FLOUR MIXTURE OFF THE WORK SURFACE BEFORE KNEADING.
# 2 FORK :
THIS IS USED TO BEAT THE EGGS IN THE FLOUR WELL AND TO DRAW IN THE FLOUR UNTIL
THE MIXTURE IS THICK ENOUGH TO BE KNEADED.
# 3 SMOOTH,WARM SURFACE:
TRADITIONALLY PASTA DOUGH IS MADE ON A LARGE WOODEN BOARD. A LAMINATED
PLASTIC SURFACE, SUCH AS FORMICA OR LAMINEX,ALSO WORKS WELL.COLD SURFACES
SUCH AS MARBLE OR METAL ARE NOT SUITABLE.
# 4 TEA TOWEL :
ONE NEEDS SEVERAL CLEAN AND DRY TEA TOWELS TO ABSORB THE MOISTURE FROM
FRESHLY MADE PASTA BEFORE IT IS CUT,COOKED OR STORED.
# 5 CLING FILM :
WHEN PASTA DOUGH IS NOT BEING WORKED ON, IT MUST BE WRAPPED TIGHTLY IN CLING
FILM TO PREVENT IT FROM DRYING AND FORMING A CRUST ON THE SURFACE.
# 6 PASTA MACHINE :
THE MACHINE HAS ROLLERS TO THIN OUT THE PASTA AND CUTTERS TO PRODUCE RIBBONS
OF VARIOUS WIDTHS.ONE CAN OPERATE IT WITH A HAND CRANK OR AN OPTIONAL ELECTRIC
MOTOR.THE MOTOR IS LESS TIRING TO USE, FREES BOTH HANDS AND ENABLES ONE TO
PRODUCE MORE EVENLY ROLLED SHEETS.
# 7 PIPING BAG :
ONE CAN PLACE FILLINGS ON A SHEET OF PASTA WITH A TEASPOON, BUT A PIPING BAG WILL
MAKE THE JOB EASIER AND FASTER.
# 8 ROLLING PIN :
THE TRADITIONAL PASTA ROLLING PIN USED IN BOLOGNA IS 4cm (1.5 in) THICK AND 80cm
(32 in) LONG,WITH ROUNDED SMOOTH ENDS.HOWEVER, A ROLLING PIN UPTO 5cm THICK AND
ATLEAST 60cmLONG IS FINE FOR UPTO 3 EGGS' WORTH OF DOUGH.
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HOW TO DO IT
# 9 PASTRY CUTTER :
THIS ROLLING CUTTER IS USED FOR CUTTING AND SEALING STUFFED PASTA AND FOR
CUTTING RIBBONS WITH FLUTED EDGES.
# 10 BISCUIT CUTTERS :
STRAIGHT OR FLUTED BISCUIT CUTTERS IN VARIOUS DIAMETERS ARE IDEAL FOR CUTTING
CIRCLES OF PASTA FOR STUFFING.
MAKING FILLED PASTA
THE THINLY ROLLED SHEETS SHOULD BE KEPT UNDER A DAMP TEA TOWEL OR PIECES OF
PLASTIC WRAP AND USED QUICKLY.HAVE THE FILLING READY BEFORE THE PASTA SO ONE IS
READY TO GO AS SOON AS THE DOUGH IS MADE.THERE ARE THREE MAIN WAYS OF MAKING
FILLEDE SHAPES:
a} USING A MOULD :
THESE ARE TRAYS PRESSED WITH THE GROOVES AND RIDGES OF DIFFERENT SHAPED AND
SIZED RAVIOLI,WHICH USUALLY COME WITH THEIR OWN LITTLE ROLLING PIN TO SEAL AND
CUT THE DOUGH AROUND THE FILLING.THEY ARE USEFUL WNEN A UNIFORMLY SIZED AND
CUT PASTA IS DESIRED.
b} SHEETED FILLING :
THIS IS A SUCCESSFUL WAY OF MAKING MANY RAVIOLI QUICKLY.CUT TWO SHEETS OF
DOUGH, ONE SLIGHTLY BIGGER THAN THE OTHER.ON THE SMALLER SHEET PLACE
SPOONFULS OF FILLING AT EVEN INTERVALS, THEN BRUSH ALONG THE INTENDED CUTTING
LINES WITH BEATEN EGG.POSITION THE LARGER SHEET OF PASTA OVER THE TOP NEATLY
AND RUN OVER THE CUTTING LINES WITH YOUR FINGER TO MAKE SURE THAT BOTH SHEETS
OF PASTA ARE TOUCHING TOGETHER.NOW CUT THE SHAPES OUT WITH A FLOURED PASTRY
WHEEL.THE BEST ONE TO USE IS A CUTTER CRIMPER THAT CUTS AND SEALS AT THE SAME
TIME.A ZIGZAG WHEEL IS ALSO EFFECTIVE.
c} FOLDED BY HAND :
THIS METHOD GIVES A WELL SEALED RAVIOLI AS EACH ONE IS PRESSED TOGETHER BY HAND.
WORKING WITH ONE PASTA SHEET AT A TIME,CUT OUT THE SHAPES REQUIRED (ROUND FOR A
HALF MOON RAVIOLI;SQUARES FOR TRIANGLES;RECTANGLES FOR SQUARES)AND BRUSH THE
BORDERS WITH BEATEN EGG.PLACE A SPOONFUL OF FILLING TO ONE SIDE OF THE CENTRE
LINE OF EACH.FOLD THE DOUGH OVER THE FILLING TO MATCH CORRESPONDING
EDGES,PRESS BETWEEN THE FINGERS AND THEN SEAL THE CUT EDGE WITH A PASTRY
CUTTER.PLACE FINISHED STUFFED PASTA IN A TRAY OR PLATE DUSTED WITH FLOUR AND
STORE IN THE REFRIGERATOR BEFORE COOKING

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HOW TO DO IT
CHEESES USED IN PASTA COOKERY
PARMIGIANO REGGIANO :
PARMESAN OR PARMIGIANO, IS THE MOST FAMOUS OF ALL GRANA CHEESES WHICH ARE
PRODUCED IN NORTHERN AND CENTRAL ITALY. GRANA IS SIMPLY THE COLLECTIVE TERM
USED BY ITALIANS TO DESCRIBE MATURED HARD[GRAINY]CHEESE,OF WHICH THERE ARE
MANY TYPES eg., GRANA PADANO ,GRANA LODIGIANO.ONLY GRANA THAT HAS BEEN MADE
AROUND THE TOWN OF PARMA CAN ACTUALLY BEAR THE NAME OF PARMIGIANO REGGIANO.
PECORINO ROMANO :
A HARD COUNTRY CHEESE,OFTEN USED INSTEAD OF PARMESAN FOR GRATING
COOKING.UNLIKE PARMESAN ,PECORINO IS A QUICK MATURING CHEESE READY TO EAT
WITHIN EIGHT MONTHS.OF THE SEVERAL VARIETIES PRESENT, PECORINO ROMANO IS
CONSIDERED TO BE THE BEST.
PASTA SAUCES
THE PASTA SAUCES HERE ARE SOME OF THE MORE POPULAR TRADITIONAL ONES.
1] AGLIO E OLIO :
PUT OLIVE OIL AND FINELY CHOPPED GARLIC IN A LARGE SAUTE PAN OVER A MEDIUM HIGH
HEAT. WHEN THE GARLIC BEGINS TI CHANGE COLOUR,ADD FINELY CHOPPED FINE LEAF
PARSLEY,CRUSHED CHILLIES AND SOME SALT. STIR WELL AND REMOVE.
PASTA CHOICE: SPAGHETTINI
2] ALL'ARRABIATA :
SAUTE FINELY CHOPPED GARLIC IN EXTRA VIRGIN OLIVE OIL.ADD PANCETTA STRIPS,
TOMATO CONCASSE AND SHREDDED FRESH BASIL. SEASON WITH SALT AND FINISH WITH
FRESHLY GRATED PECORINO ROMANO CHEESE.
{PANCETTA : THIS IS SALTED RAW BELLY OF PORK WHICH IS USED IN MANY ITALIAN
DISHES.THIS IS USED AS A BASIS FOR RAGU & SOUPS TO GIVE EXTRA FLAVOUR AND BODY.}
PASTA CHOICE : PENNE


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HOW TO DO IT
3] PESTO DI BASILICO ALLA GENOVESE :

BASIL PESTO MIXED WITH GRATED PARMESAN AND GRATED PECORINO.
PASTA CHOICE : TRENETTE
4] BURRO E POMDORO :
SAUTE CHOPPER ONIONS IN BUTTER.WHEN SLIGHTLY COLOURED PUT IN FRESH PLUM

TOMATO CONCASSE.FINISH WITH GRATED PARMIGIANO.
PASTA CHOICE : BUCATINI
5] PUTTANESCA :
PUTTANA MEANS WHORE AND THIS IS THE PASTA DISH WHICH SHE WOULD USE TO SEDUCE
HER CLIENTS.
* SAUTE FINELY CHOPPED GARLIC IN EXTRA VIRGIN OLIVE OIL.PUT IN CHOPPED ANCHOVY
FILLETS AS WELL AS TOMATO CONCASSE ALONGWITH FRESH OREGANO, CAPERS AND SLICED
BLACK OLIVES.
PASTA CHOICE : TAGLIATELLE
6] ALL'ALFREDO :
MELT BUTTER.PUT IN CREAM,SALT, FRESH GROUND PEPPER AND FRESHLY GRATED NUTMEG.
PASTA CHOICE : FETTUCCINE
7] CARBONARA :
MIX RAW EGG YOLKS WITH GRATED PARMESAN AND PECORINO,CHOPPED PARSLEY,
SALT AND PEPPER.IN A PAN, HEAT BUTTER AND OLIVE OIL . LIGHTLY FRY THIN PANCETTA
STRIPS AND ADD DRY WHITE WINE.COMBINE THIS WITH THE RAW EGG YOLK MIXTURE.
PASTA CHOICE : SPAGHETTI

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DEPARTMENT : Kitchen TASK: Pizza
HOW TO DO IT
The pizza has become a universally popular food, in every form from the
genuine article-thin, crisp and oven baked - to frozen and fast food pizzas slices.
The delightful aroma of freshly baked pizza topped with tomatoes, fresh herbs
and cheese rarely fails to have a mouth- watering effect.
History Of The Pizza
Although there is much speculation about where pizza in its simplest form was first
invented, it is usually associated with the old Italian city of Naples . It was then a simple
street food, richly flavoured and quickly made. It was not always round and flat as we
know it today, but was originally folded up like a book, with the filling inside, and eaten
by hand. Pizzas were usually sold on the streets by street criers who carried them around
in copper cylindrical drums kept hot by coal from the pizza ovens.
The word 'pizza' actually means any kind of pie. The classic Napolitana pizza is
probably the best-known of the many varieties. This consists of a thin crust of dough
topped simply with a fresh tomato sauce, mozzarella cheese, olives anchovies and a
sprinkling of oregano. When baked, the flavours blend perfectly together to give the
distinctive aromatic pizza. Another classic is the 'Margarita' pizza, named after the Italian
Queen margherita . Bored with the usual cuisine when on a visit to Naples, she asked to
sample a local speciality. The local 'piazziaolo ' created a pizza in the colours of the Italian
flag- red tomatoes, green basil and white Mozzarella. The Queen Was delighted, and it
became widely celebrated.
Fortunately for the busy cook, pizzas are an easy food to chill or freeze, ready to be
cooked on demand. There is a wide range of ready-made pizza bases as well as dry
mixes which only need the addition of water before they are ready for kneading and
baking
THE PIZZA BASE
Although making your own base can be a little time consuming, the method is very
straight forward, and you end up with a delicious home baked dish, as well as a sense of
achievement. The ingredients are very basic:
YEAST There are three types of yeast available: fresh, dried and easy blend. fresh
is usually found in health food shops and is not expensive. Buy in bulk and freeze in 15g
quantities ready to use whenever needed.
FLOUR: Traditional pizza bases are made from bread dough, which is usually made
with strong plain bread flour. Whole meal flour may also be used, a handful of wheat
germ or bran is added at times for flavour, fibre and appeal.
OIL: For the best flavour always use a good quality olive oil, such as extra virgin.

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DEPARTMENT : Kitchen TASK: Pizza
HOW TO DO IT
TOPPINGS
There are a number of classic ingredients that can be used regularly in pizza
toppings. These include tomato sauce, olives, anchovies, capers, mushrooms, (
bell ) peppers, artichokes and chilies as well as cheese and herbs. Be adventurous
and experiment, but don't be afraid to stick to simple combinations of just two or
three ingredients. The simplest pizzas are often the most delicious and
memorable as the flavours don't fight each other.
SUCCESSFUL BAKING
The Secret of a crisp, chewy base is to bake at a very high temperature for
a short time as possible. Traditionally, pizzas are cooked in special ovens on a
stone hearth. A large peel or paddle is used to slide in and out. Baking on a pizza
stone produces the best results at home. Alternatively, use a baking sheet or a
perforated pizza pan- the holes allow the heat and air to reach the centre of the
base, resulting in a crisp, evenly cooked crust.
Always push up the edge of the dough to form a rim to prevent the topping
from spilling over while it cooks.
As pizza slices are easy to eat by hand, they make great party food.
Crisp salads, coleslaw and garlic bread are ideal accompaniments and help
to make up a balanced meal.
Because of their rich flavour pizzas are best served with Italian table wine
such as Valpolicella, Chianti or a well- chilled Frascati. Beer too goes well with
pizza. Follow a pizza meal with a refresher dessert such as fresh fruit salad,
sorbet or ice-cream.
Four seasons: traditional pizza on which the toppings are divided into four
sections to depict a season of the year.
Calabrian pizza: Traditionally this pizza

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DEPARTMENT : Kitchen TASK: Vegetable
To learn about basic Artichokes To use fresh vegetables

daily according to season and
Food ingredients Eggplants availability
Fresh, frozen, canned Cauliflower

and dried vegetable are
the most important Green Beans
source of nutrition
For mankind. Broccoli
Vegetarian meals Chicoree, Belgian Endive

become more and more
popular for Chinese Cabbage
Most cultures.
Peas
Fennel
Cucumber, Garlic
Celery, Leeks
Peppers
Red, green cabbage
Tomatoes
Asparagus
Onions
Zucchini
Variations of salads, radish , Brussels sprouts

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DEPARTMENT : Kitchen TASK: Vegetable & Preparation
To prepare the different Vegetables preparations are: In order not to waste

basic vitamins
Vegetable cuts, dishes and - Blanched And nutrition, vegetable
the assorted preparation - Glazed Need special care as:
techniques. - Gratinated Short term washing, proper
- Braised storage, preparation in
- Simmered small
- Steamed Quantities, keep raw as
- Sauteed much as possible.
- Deep-fried
-
Kind of vegetable:
Artichokes
Eggplants
Cauliflower
Broccoli
Brussel sprouts
Endive
Green peas
Fennel
Green beans
Cucumber
Celery
Carrots
Kohlrabi
Leeks
Bell peppers
Red cabbage
Green cabbage
Asparagus
Spinach
White radish
Zucchini
Onions
Peppers

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DEPARTMENT : Kitchen TASK: Vegetable & Preparation
Vegetable Cuts:
Brunoise, jardiniere, macedoine
Chiffonnade, julienne, allumettes, batonnets
Paysanne, vichy, demidov
Matignon, (fish consomme) printaniere
Mirepoix,
Bouquet garni
Vegetable garnishes:
- with butter
- bordelaise, with marrow
- with crème sauce
- with demi glace
- with croutons
- with pastry cup/half moon
- with cheese sauce
- with polonaise
- with herbs
- with veloute
- with hollandaise
Date: Date:
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DEPARTMENT : Kitchen TASK: Salads
To prepare the different Simple salads:

basic - leaf salads
Salads, for side dishes, - salads from sprouts
Appetizers, main course - raw vegetables salads
and - cooked vegetable salads
Combination salads - salads of beans
Mixed salads:
- combination of fresh
vegetable, cooked, nuts,
fruits, sprouts,
Salad variations:
- mushroom salads
- combinations with meat,
sausage, fish, smoked fish or seafood, poultry,
game, roast meats
Fresh salad leafs:
- Chicoree
- Endive
- Chinese cabbage
- Batavia salad
- Ice berg salad
- Romaine lettuce
- Butter head
- Lollo rosso
- Mache salad, nuessli
- Spinach
- Radicchio
Raw vegetable salads:
- Avocado, English celery, celery

- Fennel, cucumber, carrots, pepperoni
- Bell pepper, radish, red cabbage, green cabbage,
sauerkraut, tomatoes, zucchini

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DEPARTMENT : Kitchen TASK: Salad
Cooked vegetables:
- artichokes, cauliflower
- broccoli, green beans
- potatoes, carrots, celery,
- leeks, kernel corn
- mushrooms, white and green asparagus
Salad dressings:
- oil & vinegar
- French dressing
- Italian dressing
- Crème dressing
- Sour crème
- Roquefort dressing
- Yogurt
- soy sauce & sesame oil
- wasabi & vegetable oil
- white wine
- red wine
- fruit vinaigrette
To use the right dressing for

Various salads and combination salads

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DEPARTMENT : Kitchen TASK: Potatoes & Mushrooms
To get familiar with the Potatoes have been used by the Incas in Peru Mushrooms are well liked
most Already 4000 years ago. And used in many different
Basic ingredient used in Around 1573 Spanish sailors brought them to Ways and recipes especially
Europe, North and South Spain where spread all over Europe. In Asia, Europe and America
America They contain 18% starch and are used in many
Different recipes and preparations throughout
The culinary world.
Potatoes should be stored in dark rooms, with

Proper air circulation. With to much daylight
Potatoes start to germinate and produce the poison
“Solanin” which is dangerous for
Human being and animals.
There are an estimated 20000 different kinds of

Mushrooms growing and more and more are being
discovered. They don‟t depend on
Chlorophyll, the green substance of plants and
Therefore can grow without sun light.
Oyster mushroom
Cloud ear mushroom
Champignons
Straw mushrooms
White and black truffles
Morels
Shitake mushrooms
Boletus
Chanterelles

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DEPARTMENT : Kitchen TASK: Potato Preparations
Wastage for preparation:

To prepare the different
basic potatoes and recipes - Boiled potatoes with skin, 15%
- Peeled pot. by hand, 25%
- Peeled pot. Machine, 30%
- Turned potatoes, 35%
Different preparations:
- Blanching in oil or saltwater

- Simmer in saltwater or stock
- Steam in steamer or casserole
- Bake in the oven, stuffed or as timbale
- roasted, raw or cooked in pan, oven, tilting pan,
rational oven
- sauteed, cooked and raw potatoes, mixtures
- deep-fried, raw and mixtures
- Gratinating, raw and mixtures
Potato cuts by hand:

- P.parmentier, p. rissolees, p. maxime
- P. paille, p. allumettes, p. mignottes, p. frites
p. neuf
- p. chateux, p. nature, p, fondantes
- p. chips, souffles, p. savouyarde
- p. oliviettes, p. noisettes, p. parisienne
Potato cuts by machine:

- Diced, 8 & 11 mm
- Julienne, 2,3,4 mm
- Allumettes, 4 mm
- French fries, 6 & 10 mm
- Potato chips, 1mm
- Potato boulangere, 3mm
- Waffle potatoes,
Duchesse Potatoes:
- Duchesse p., galette p., croquettes p.,
Williams p., berny p., florentine.,
-

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DEPARTMENT : Kitchen TASK: Potato Preparations
Dauphin potatoes:
- Dauphin p., lorette
Gnocchi potatoes:
- Gnocchi, piemontese
Peeled & boiled potatoes:

- Parsley potatoes
- Boiled potatoes
- Milk potatoes
- Herb potatoes
Cooked, peeled & smashed p.:

- snow potatoes
- mashed potatoes
- gratinated creamed potato
Peeled and cooked in stock/bouillon:

- Bouillon potatoes
- Mint potatoes
- Bacon potatoes
- Leek potatoes
Peeled and baked in the oven:

- Fondant potatoes
- Savoyarde potatoes
1 kg potatoes
25g butter
3 egg yolk, salt, nutmeg
1kg potatoes
400g pate au choux

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DEPARTMENT : Kitchen TASK: Cold Sauces
Clear oil sauces, vinaigrette: Special sauces:

To prepare cold and
special sauces and their Vegetable oil: 600g Apple sauce
use for the Herb vinegar: 250g
Different dishes and menu Onions: 150g Curry sauce
Variation Herbs, chopp.100g
Salt, pepper Horseradish sauce
We differ between clear
and Vegetable vinaigrette, herb vinaigrette, tomato Sweet & Sour sauce
Thickened oil sauces Vinaigrette,
Olive oil, nut oil, sesame oil, sunflower oil, Mint sauce
Pumpkin seed oil,
Red wine vinegar, white wine vinegar, herb vinegar, Cumberland sauce
fruit vinegar, sherry vinegar, aceto balsamico
Horseradish sauce
Tickened oil sauces, mayonnaise:
Egg yolk: 4 EA
Water: 20g
Mustard: 20g
Oil, vegetable: 800g
Vinegar, white wine 30g
Salt, pepper, lemon juice
Remoulade sauce:
Chopped cornichons, anchovies, capers, herbs,
Onions
Tatar sauce:
Chopped eggs, chopped cornichons, spring onion
Cocktail sauce:
Horseradish, ketchup, cognac, Tabasco
Green sauce:
Puree of fresh herbs, spinach

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DEPARTMENT: Kitchen TASK: Stocks, Soups
To prepare the various Bouillon, beef stock Stocks have to be prepared

stocks With outmost care and proper
And soups, which are Vegetable stock Production guarantees
basic Top quality soups and sauces
Recipes and essential White veal stock
for the
Day to day operation. Poultry stock
The selection of the Fish / seafood stock

right ingredients and
preparation Brown veal stock
Are necessary for a
quality Veal jus
Product:
- 100% raw material ( Game stock
bones,
vegetables, fish bones,
skin)
- Simmer all stocks
slowly
- Never cover while
simmering
- Remove fat
constantly
- Use little seasoning,
stocks should be
neutral
In taste
- Use right size for
cooking
material

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DEPARTMENT: Kitchen TASK: Stocks, Soups
To prepare the different Clear soups: To use the best ingredients

soups used for various Bouillon and consomme available only and the right
menus Soup for the special menu
Beef consomme, poultry consomme, fish And occasion.
consomme, game consomme
Thick soups:
Cream soups
Meat, poultry, fish, grain
Vegetable cream soup ( asparagus,
broccoli, cucumber, artichoke)
Puree soups:
Vegetable (spinach) pea, bean, lentil,
Vegetable soups:
Eintopf, pichelsteiner, paysanne soup
Grain/cereal soups:
Corn, crème of wheat,
National soups:
Onion soup, French
Buendner soup, Swiss
Goulash soup, Austrian
Liver dumpling soup, German
Mille fanti, Italian
Ox-tail, British
Gazpacho, Spanish
Borschtsch, Russian
Special soups:
Lobster bisque, boillabaisse
Cold soups:
Vichysoise, Avocado, Gazpacho

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DEPARTMENT : Kitchen TASK: Hot Sauces
To prepare the different Brown sauces: Sauces should be prepared

basic sauces and their Demi glace, thick veal jus: fresh on the daily basis
extended recipes. Orange,- mushroom,- onion,- mustard,- crème,-
Madeira,- truffle,- garlic,-
Game demi glace:

Pepper,- game crème,-
White sauces, veloutes:

Veal veloute: mustard,- tarragon,- horseradish,-
Poultry veloute: white wine,- mushroom,-
Fish veloute: lobster sauce,- crab,- shrimp,-
Bechamel: mornay, herb,-
Tomato sauce:
Provenciale,- napolitana,-
Butter sauce:
Sauce hollandaise: dijion,- maltaise,- mousseline,-
Sauce bearnaise: choron,- foyot,-
Puree sauces:
Lobster,- crab,- shrimp,-

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DEPARTMENT : Kitchen TASK: Fruit
To learn about the most Pineapple, Apple Fresh fruits are playing a
common major role in daily
Fruits used in the Apricots, Avocado kitchen
kitchen, Production and service
Seasonal and available Bananas, Walnuts and are
all year round from Essential for the
around the Pears, Cherimoya necessary
World. Nutrition and vitamin
Dates, Strawberries supply
With well connected On a daily basis.
flights Peanuts, Figs
From and to any parts of
the Grapefruit, Hazelnut
Globe, fresh fruits are
available from literally Blueberries, Raspberries
anywhere anytime.
Kaki, Cactus Figs
Cherries, Kiwis
Coconut, Kumquat
Lime, Lemon
Lychee, Mandarine
Almonds, Mango
Chestnuts, Olives
Oranges, Papaya
Passion fruit, Peaches
Plums, Grapes

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HOW TO DO IT
Citrus Fruit
Members of the large citrus group include the lemon, lime, orange, tangerine and
grapefruit as well as more exotic fruits such as the ugli fruit, shaddock, citron and kumquat and hybrids
such as the clementine, tangelo, ortanique and limequat. With their aromatic acidity, citrus fruits are used
in soups, savoury stews and salads and often form the main flavour in desserts such as souffles and
mousses. Invaluable as decoration, their vivid colours complement almost all foods.
Citrus fruits are covered in a thick rind, mainly white pith (called the albedo), which has
a thin colourful outer layer of zest or rind, where citrus oil and most of the vitamins are concentrated.
Tropical yellow and orange citrus varieties usually remain green even when ripe, turning bright yellow or
orange when treated with ethylene gas.
The most versatile member of the citrus family must be the lemon, whose cultivation
goes back atleast 2,000 years. It is grown extensively in the U.S. and Italy, and other large producers
include Greece, Spain, Argentina and Chile. There are two main types of lemon. The common or acid
lemon seen in most markets has relatively few pips and maybe small with a smooth thin skin, and valued
for juice, or large with a thicker, rough skin preferred for its peel. The other type, the sweet lemon, is
grown mostly as a novelty. A good lemon is heavy for its size and perceptible smell.
Lemons have many uses in cooking: a squeeze of fresh lemon juice enlivens many
savoury dishes and particularly sweet dishes, such as American lemon meringue or lemon chiffon pie,
French lemon mousse , British lemon jelly, or Italian lemon tart. In Britain, bread or scones are often
served with lemon curd, a thick paste of lemon, butter, sugar and egg yolks. It often takes place of
vinegar in vinaigrette and marinades and can "cook" thinly sliced raw meat or fish, as in Latin American
Seviche. Lemons may also be preserved in salt or pickled to serve as a condiment, while their sourness is
a useful substitute for salt in special dishes.
Lemon is also used in cooking to prevent the flesh of fruit or vegetables from
discolouring. Lemon slices are an essential accompaniment for a seafood platter, most fried food and
savoury fritters, and many dish coated in breadcrumbs. They are also necessary ingredient of lemon tea.
Preserved lemons are widely used for flavouring fish and meat in North African cookery. Lemon is
included in jams, compotes, lemon curd and chutneys. Lemon extract or flavouring is used in
confectionery and in wines and spirits. It also flavours certain aromatic teas

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HOW TO DO IT
Bright green limes are also full of sour juice and are prepared and treated in the same way as lemons. Tahitian
varieties have a thick skin and juicy pulp, while sour Mexican varieties are smaller with a thin, smooth skin and
yellowish colour. In the U.S., Florida's "key" lime is the most celebrated Mexican variety. Americans enliven
their melon with lime, while in the tropics a squeeze of lime is mandatory with papaya and guava and in Asia
fresh lime juice is often added to curries, pairing well with hot pepper.
In Mexico, limes are often used in place of lemon with cold seafood and fruit salads, as well as in guacamole.
Lime juice is used extensively in desserts, especially those with cream. Lime is smaller, more fragrant, and
juicier than the lemon. The lime is cultivated in tropical countries, including the Ivory Coast, Brazil, and the
West Indies, and is often used in Caribbean and Brazilian dishes, particularly fish or meat stews, marinated
chicken, jams, sorbets, punches and cocktails. The zest is used like lemon zest and will keep for a long time
steeped in castor (superfine) sugar or rum.
Through the centuries, orange trees have been symbols of opulence, and their fruit has become one of the most
important of all fruit crops. The bitter orange, also called the sour, Bigarade or Seville orange, is believed to be
the common ancestor and was the standard orange until the early nineteenth century. Sweet oranges can be
divided into three types. The common orange, used for juice, is a medium sized heavy fruit, with a fine grained
skin. It is often known by varietal names such as Jaffa from Israel, and Valencia, which is grown in Florida,
California, Latin America, South Africa, Europe, Australia but not, Spain.
Navel oranges are characterized by a navel- like depression enclosing a small internal embryonic fruit. They are
seedless and appear from the end of October. THOMSONS, with a very fine smooth shiny skin, have highly
coloured fibrous pulp, not very sour and moderately juicy but with a good flavour. WASHINGTONS, with a
firm rough skin, are juicy and slightly sour. Navel oranges are mainly grown in Italy and have a particularly rich
flavour, reminiscent of berries.
Another variety, the aromatic pineapple orange, is full of pips and is commercially used for juice Blondes are
winter oranges, with pale flesh, coming mostly from Israel(Jaffas). Shamoutis, quite large and with a thick skin
and seeds, have crisp well flavoured juicy pulp. Salustianas, seedless and with grainy peel, are very juicy.
Blood Oranges have a dark red pulp and the skin may be veined with dark red. They are available from
December to April. The Maltese orange, with seeds, is sour, very juicy, and has an exceptionally good flavour.
Moro oranges, with a rough skin, are very juicy.
Late oranges have pale flesh, few seeds, and come mainly from Spain and the southern hemisphere. Valencia
oranges, with or without seeds, have smooth firm skins and are very sharp and juicy.

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HOW TO DO IT
Oranges are widely used in desserts, patisserie, and confectionery, for fruit salads, mousses, dessert creams, jams
and marmalades, frosted fruit, ices and sorbets, fritters, soufflés, filled sponges (orangine), and biscuits(cookies).
The candied peel is also used in numerous desserts & cakes, either as an ingredient or as a decoration. Oranges
form the basis of an equally large range of drinks: syrups,sodas, juice, orangeade, punches, liqueurs & fruit
wines.
Mandarins are small, slightly flat, loose skinned oranges with a sweet taste. Perhaps the best known mandarin is
the tangerine. The Japanese satsuma is a clementine(a bitter orange and tangerine cross) is bright orange red with
a pebbled skin and tangy sweet flavour.
One of the largest citrus fruits is the grapefruit, with a diameter of upto 6 in./ 15 cm. Grapefruit are either white-
fleshed with a yellow rind or pink fleshed with a pinkish blush to the rind. The two differ little in taste, which
depends more on the presence of pips than on colour. Fruits with many pips have a pronounced flavour and are
grown for canning, while the milder, pipless varieties are usually eaten fresh or in salads. Grapefruit juice can be
added to fruit jellies and sorbets, and the flesh suits bitter greens, avocado and fresh cheese. The ugly fruit
resembles a squashed grapefruit with a mottled greenish skin but its flesh is surprisingly sweet and juicy, despite
its discouraging name.
Usually eaten raw, in the Caribbean it is baked in its skin then eaten hot with sugar. The grapefruit tree probably
originated in the West Indies but a large percentage of the world's crop is grown in the southern United States. It
is usually served as an hors d'oeuvre, cut in two, each segment being detached from the skin with a special saw
knife with a curved point. the fruit is also used to make marmalade and the juice is widely consumed as a fruit
drink.
The shaddock( also called pummelo or pomelo) is the largest citrus, resembling a large grapefruit with coarse,
bittersweet dry flesh with a greenish, yellow or pinkish skin. It was brought from southeast Asia to the new world
by a Captain shaddock in 1696. Grown mainly in Thailand
Also rarely seen in the markets is the citron, cultivated for its thick aromatic rind. It is never eaten fresh, but is
often used in marmalade and candied for use in cakes. It is a citrus fruit from China and similar to the lemon. The
fruit is slightly larger than the lemon and pear shaped.
The smallest citrus is the tiny, orange oval kumquat, which originated in the east but is now grown mainly in
Brazil. The fruit has distinctive sweet sour flavour, the sweetness is especially evident in the rind and kumquats
are usually eaten unpeeled. They are deliciously fresh, but may also be candied.

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DEPARTMENT : Kitchen TASK: Cocoa - Chocolate
HOW TO DO IT
COCOA - Theobroma Cocoa

The food of the god
The cocoa tree originates from the river valleys of Northern South America and was carried north into Mexico
by the Mayas in the 7th century A.D..The word cocoa is Aztec in origin and refers to the tree itself. The seed
of the cocoa tree contains a good deal of fat and protein and would have been a imported food, if eaten in
quantity. Mexican natives valued it enough to use it as a currency.
The first Europeans to see the cocoa bean were probably the crew of Columbus's 4th voyage in 1502,but it was
Cortez the conqueror who brought the first news of the cocoa tree to Europe in 1520.The Spanish leader was
the first in Mexico to prepare a drink of roast cocoa beans ,ground maize ,vanilla and cinnamon. In a book
written in 1565(The history of the world) it is said that Indian fowl(Turkey) and Cavacate (cocoa) have been
unique contribution to the world from the Americas.
In the beginning the drink made from cocoa was not very much liked. Rather it not until it was mixed with sugar
later that it appealed to the European pallet.
THE COCOA TREE
The cocoa tree, named Theobroma Cacao (food of the gods) is an evergreen tree that grows up to 20 feet in
height and produces pods 6 to 10 inches long and 3 to 4 inches in diameter, containing 20 to50 beans, each about
an inch long.
Today it is to be found over the whole of the tropical belt i.e. approx. 20* north and south of the equator. It
flourishes in the most even temperature (approx. 25*C average) with high soil and air humidity. to about 600
meters above sea level.
A handful of different varieties make up the bulk of the world crop, which stands at about 1.75 million tons today
The most important planting areas(approx.3/4 of world production) are:
The Ivory Coast, Brazil, Ghana, Nigeria, Cameroon, Ecuador, Mexico, Colombia, Malaysia, Philippines, Sri
Lanka
The origin of chocolate begins in the heart of a continent, which was not yet called South America. Legend has
it, that the cultivation of Cacao was developed by the third Maya king Hanatipu 1000 BC. The Mayas used cacao
beans as a form of currency.
The cacao trees were first mentioned by Bernadino de Sahagun, a Spanish chronicler and author of the history of
New Spain in 1590. The word cacao derives from the Aztec word “caahuatl” and the word chocolate from the
universal transcription of the Maya “ tchocolatl” or “xocolatl, the world chocolate is an Indian name.
The almond shaped fruit cacanate is concealed in a sort of gourd, almost as a large as a cucumber.They take one
year to ripen. The Indians make a beverage out of it what they call today “ champurado ”.
Average consumption per year/per person is:
10 lbs America, 12 lbs Europe, 22 lbs Switzerland, 18 lbs The Netherlands, 15.5 lbs Germany, England
Chocolate is used either as a drink or like in Mexico, part of savory dishes and recipes.
Of course today used in gourmet shops and
Patisseries around the world for ice cream, cakes
Pastries, pralines, cookies, confect and show pieces

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DEPARTMENT : Kitchen TASK: Cocoa - Chocolate
HOW TO DO IT
THE HARVEST AND PROCESSING
Kakao trees bear buds, blossoms and fruit all at the same time. The kakao fruit is long and oval and the beans
are embedded in the fleshy interior of the fruit. Kakao pods are generally harvested all the year round though
most heavily from May to December. In order not to damage the tree, the fruit is neatly cut from the tree and the
stem and then the fruit is gently opened up lengthways
Production of Cocoa
Upon receipt the beans are cleaned off any clinging dirt or foreign bodies by special machines.
The cleaned beans are roasted cracked and then roasted again. The shell breaks off as the bean
is split and the kernel is removed from the hell. Roasting takes place at 120*c for a varying period
to reduce water content and to strengthen and round off the flavour. The roasted kernels are
then ground and milled finely to give us the cocoa mass, which is the basic stuff for the
various cocoa and chocolate products.
When this product is pressed,a large amount of fat called cocoa butter is separated and
pressed cocoa cake is left behind. If the cocoa mass is conched then we get block cocoa.
COCOA POWDER
This is the pressed cocoa cake that has been ground finely with a minimum fat content of 20%.
Sweet cocoa powder is a mixture of sugar and cocoa powder with maximum sugar content of
66-68%.
COCOA BUTTER
This is the fat removed by pressing cleaned cocoa mass.
Very early in its career ,cocoa butter was prized for its resistance to rancidity due to being
very regular in composition which also gives it a sharp melting point due to which the
chocolate changes from solid to liquid very fast
The first step in processing is a brief fermenting of the beans and the pulp together. The next
step is to remove the beans from the flesh and then the beans are fermented in the sun in huge
heaps. After this the beans are dried for 6 to 7 days. During the fermentation and the drying the
bitter taste of the beans is removed, the possibility of germination is killed off and a brown
coloring agent is created on its own. After this the beans are cleaned off, of any clinging flesh
pieces. Then the beans are filled into sacks and are ready for dispatch. In the English parlance
the tree etc.is usually accepted as KAKAO until fermentation and drying is completed and
then the English spelling of COCOA is used.

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1
DEPARTMENT : Kitchen TASK: Coffee
To understand and learn The origin of coffee is the province “Kaffa” in Ethiopia.
about one of the most From there it spread to Arabia and the Middle East.
popular drinks for most In 1615, coffee reached Turkey and afterwards all over
Ethnic groups. Europe. 1699 Dutch seaman planted coffee in Indonesia and
from there.
Production moved to India, Ceylon/Sri Lanka, America
And Guyana.
Fruit:
There are 80 different coffee trees. Two of them are very
important:
Coffea Arabica and Coffea Robusta

2/3 of the world production is Arabica Coffee.
The quality is very good. The color is blue/green after washed
Coffee Robusta is more robust , the color is

Light brown to green. It is of medium quality and
¼ of the world production.
The most important production sites are:

Central America:
Mexico, Guatemala, Cuba, Haiti, Costa Rica, El Salvador,
Honduras, Nicaragua
South America:
Brazil, Venezuela, Columbia, Ecuador, Peru
Bolivia,
Africa:
Guinea, Ivory coast, Ghana, Nigeria, Cameroon,
Gabun, Angola, Zaire, Tansania, Uganda, Kenia,
Ethiopia, Jemen, Madagascar
The most famous coffee recipes are from Italy.

Espresso, Cappuccino, Café Latte, Café Kirsch
It is used instant, decaffeinated and is used

In the pastry production.

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DEPARTMENT : Kitchen TASK: Tea
To get familiar about tea, How exactly tea came to china, nobody knows Tea is besides coffee the
its Exactly, apparently an Indian gentleman brought most drunk beverage
Source and usage in the It to China and cultivated it at his destination around the world.
Food & Beverage Point. It took 3500 years until tea got spread to
operation Other continents. 800 A.D tea bushes came to It is used for soups,
Japan. The Dutch brought the drink to Europe Sauces, smoking of food,
At the beginning of the 17th century. And in the pastry for cakes,
Cremes and ice cream.
Special soil is not necessary, but the climate.
The best tea bushes are located 2000 meter above
Sea level. On mountain sides which are covered in clouds.
Lot of change between sunshine and
Clouds are perfect, which is good for air moisture
And prolongs the growing process.
Fruit and herb teas becoming more and more

Popular, like mint, chamomile, rose hip, ginseng,
Apple, mixed herb etc.
Keemun:
Black tea from China, good with food
Scented Orange Pekoe:

Finest grade of Indian tea, rarely used in blends.
Lapsang Souchong:
Black Chinese tea, rich smoky taste, needs slow
Brewing, best without lemon or milk.
Jasmine:
Green tea from China, scented with dried jasmine
Blossoms, never with milk.
Hibiscus
Made from hibiscus flowers, brew is red, tart
And fruity, it has no tannin.

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HOW TO DO IT
Agronomy
Tea is obtained from the leaves of the plant 'Camelia Sinesis' or 'Thea Sinesis' which flourishes on the countries
with heavy rainfall. The plant is an evergreen tropical bush with stiff shiny and pointed green leaves. The plant
is ready to yield leaves after about 3 years of growth. The plant may yield for 25 to 50 years depending on the
growing conditions.
First the tea plant is grown in nurseries either from the seeds the shoot or the leaf itself. It is then planted in rows
in rich fertile soil. The shrubs are kept down to a convenient height for plucking by constant pruning; this is
known as table top. Leaves are hand plucked from new shoots and about 6000 leaves make about a pound of tea.
One bush is capable of providing several grades of tea at the same time although in most cases only the bud and
the first two leaves of the plant are picked providing the finest tea. When more leaves are plucked it is known as
coarse plucking.
Constitution:
The important constituents that affect the quality of the brew are; caffeine for it's stimulating effect, tannins and
related compounds that affect the body and colour, and essential oils that provide flavour. Tea contains 1.5% to
3.0% of caffeine, and tannins in the form of poly phenolic compounds. Tea also contains minute quantities of
vitamin B (Riboflavin).The high intake of water along with tea increases the nutritional intake of tea.
Processing &Harvesting;
During harvesting the leaves are piled over each other which causes dampness that causes bacterial reaction.
This bacterial reaction destroys part of the tannic acid present and also reduces the starch and sugar content to a
negligible amount.
After this first step leaves are processed in different ways to produce various qualities of tea from the same leaf.
The three major classes of tea would include;

(a) Black tea:
The processing would include the following steps,

-Plucking of leaves, wherein only the bud and the first two leaves are plucked for the finest quality. Lower
qualities might be made out of the other leaves.
-Withering the leaves to soften them and to partially dry them .
-Passing of the withered leaves under rollers to rupture the cell walls and release the enzymes and juices which
encourages the absorption of oxygen.
-Fermenting the rolled leaves by exposing them to the air at about 27o C for a period of 4 to 5 hrs.
-Drying the fermented leaves in ovens at about 93o C which inactivates the enzymes and reduces leaf moisture to
about 4%. This drying step is known as firing. The fermentation process in case of black tea produces a varnish
that coats the leaf.
-Caramelized sugars are then added to the leaf to give color aroma and other characteristic flavours.
-The leaves are then sifted to give "small/broken leaf" or "leaf" grades.

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6 The Kinds of Japanese Teas
Green Teas which are stopped fermentation by steaming.
SENCHA
The most popular type of Green Teas. About 85% of

Japanese teas are SENCHA. In both quality and price
SENCHA has a wide variety.
High quality one is served only on special occasions. But
average qualities are for everyday use.
GYOKURO
This is the vest Japanese Tea. It is a precious tea and it is

served as a treat to visitors. GYOKURO means "the dew of
jewels".
GYOKURO has a stronger flavour and aroma with less
bitterness than SENCHA. This is because when the buds are
about to come out, the teas bushes are shaded.

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MACCHA
This tea is known for using in the TEA CEREMONY.

This is a type of tea ground to a fine powder. To make MACCHA
tea is mixed in hot water with bamboo whisk.
BANCHA
This is understood as a lowest grade of TEA.

But some BANCHA is very nice as a different meaning. It has a
very simple taste, so it is pleased to drink after meals or to drink
when thirsty.
HOUJICHA
This is a roasted BANCHA.

It has a brown colour and unique toasted
flavour, and light golden beer colour when
steeped. It is also pleased to drink after meals
or when thirsty. The way to serve HOUJICHA is same as
BANCHA.

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Date: Food & beverage Date:
Page 5 of 10

HOUJICHA
This is a roasted BANCHA
It has a brown colour and unique toasted flavour, and light

golden beer colour when steeped.
It is also pleased to drink after
meals or when thirsty.
The way to serve HOUJICHA is
same as BANCHA.
MECHA
It is tea buds selected while
refining SENCHA or GYOKURO.
It has strong flavour and taste. It is
better than coffee when standing
sleepy.
KUKICHA
It is tea stems also selected while
refining. It taste light and has fresh
flavour. It is also for everyday use.
GENMAICHA
It is a mixture of BANCHA and popped GENMAI (hulled

rice kernels). It makes a light brown tea with a savoury
flavour. It is also everyday use

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HOW TO DO IT
. Oolong tea:
The procedure of preparation of oolong tea is similar to that of black tea till the fermentation stage. Oolong tea is
partially fermented and produced generally in China. Fermentation is checked soon after it has begun to develop,
after which the tea is alternately rolled and fired. It is then sent to a factory where it is once again fired before it
is packed. Unlike other teas only one grade of Oolong tea is made which is considered to be of a very high
quality. The colour is copper black with a mild flavour between black and green tea.
Green tea:
Here the leaves left to wither as soon as plucked until no moisture is left. The whole leaves are then steamed and
rolled, resulting in green grey balls. By processing whole the leaves are able to retain their enzymes that prevent
them from losing their flavour. The result is a pale yellow green tea with a distinct unusual flavour. The name
gunpowder green was given by the British colonists in China who named it for it's likeness in color and form to
that of lead ball shot.
Classification and grading of tea:
Green Oolong Black Mate(hollybush)
Gunpowder green Formosa oolong peach blossom Taiwan oolong(fruity flavour)
Whole leaf Brokenleaf Instant broken leaf Fannings Dust
Flowery orange pekoe Orange pekoe Pekoe
Size and appearance are the main criteria. The two main grades are; whole leaf and broken leaf which are
generally used for black teas and are further sub divided.
 The terms Pekoe and flowery pekoe describe teas containing only the finest tea buds
 Orange Pekoe consists of the leaves directly under the bud. By Pekoe we understand the leaves that have
come from the second or third leaves below the bud.
 Sauchong first comes from the third leaf below the leaf bud.It comes from the third leaf when it is long and
coarse.
 Sauchong are other large leaves.
So we see that Orange pekoe is not really a grade, but rather a type of leaf.
GRADES OF BLACK TEA

There are more than 3,000 varieties of tea. They take their names from the districts in which they grow.
Leaf Grades
After the broken grades have been sifted out, what remains are the large leaves. In brewing, flavor and color
come out of leaf grades more slowly than out of broken grades. Leaf grades are popular in continental Europe
and in South America. There are three kinds:
Orange pekoe has long, thin, wiry leaves that sometimes contain bud leaf. They make a light- or pale-colored
liquid. Orange pekoe is simply a size; the term does not indicate flavor or quality.

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HOW TO DO IT
Pekoe has shorter leaves than orange pekoe, and they are not as wiry. The liquid generally has more color.
Souchong has round leaves that make a pale liquid.
Broken Grades
The smaller, broken leaves of the broken grades make up about 80 percent of the total crop. They make a darker,
stronger tea than leaf grades and are the only kind used in tea bags.
Broken orange pekoe is much smaller than the leaf grades. It usually contains bud leaf, the mainstay of a blend.
Broken pekoe is slightly larger than broken orange pekoe with somewhat less color. It is useful as filler in a
blend.
Fannings :
Is much smaller than broken pekoe Souchong. Its main virtues are quick brewing and good color.
Dust is the smallest grade, useful for a quick-brewing, strong cup of tea. It is only used in blends of similar-size
leaf, generally for catering purposes.
GREEN TEA AND OOLONG

These teas are not graded into leaf sizes.
Oolong, a Chinese word meaning "black dragon," is a partly fermented, greenish-brown tea.
Hyson is a green tea with leaves rolled or twisted lengthwise. The early crop is young hyson.
Gunpowder is a green tea with leaves rolled into small round pellets.
Some common terms used while grading teas.

Tippy: Tip of tea leaves intact.
Golden: indicates golden brown tips.
Flowery: A particularly flowery aroma.
Orange Pekoe: Particularly tender leaves.
Leaf tea:
Special fine tippy golden flowery orange pekoe.
Fine tippy golden flowery orange pekoe.
Tippy golden flowery orange pekoe.
Golden flowery orange pekoe.
Flowery orange pekoe.
Orange pekoe.
Broken tea:
Broken pekoe sauchong.
Tippy golden flowery broken orange pekoe.
Golden flowery broken orange pekoe.
Flowery broken orange pekoe.
Broken orange pekoe.
Fannings broken orange pekoe.(not a fanning)

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HOW TO DO IT
Fanning:
Broken orange pekoe fanning.
Tippy golden flowery orange fanning.
Golden flowery orange fanning.
Flowery orange fanning.
Orange fanning.
Pekoe fanning.
Teas can also be classified region wise.

Chinese teas:
Chinese green tea:
Most familiar as the tea served in Chinese restaurants. These are all mild and have a pleasant fruity flavour.Eg:
Gunpowder green.
Chinese oolong tea:
In general they are stronger than green teas but milder than black teas. Eg: Keemun: a delicate and aromatic tea
from north China low in tannins with a deep rich flavour.
Lapsang Sauchang: A large leaf tea that is rich and full bodied. This has a very distinctive but tarry smoky
flavour.
Yunnan western: A tea containing high proportion of the youngest leaves, this has a sweet taste & a light golden
color.
Indian teas:
All teas produced in India are usually black teas.
Assam:
One of the classic Indian teas is grown in the Brahmaputra valley in North-East India.The taste is strong and
malty. The best of Assam tea contain the tips(buds) and is known as "Tippy Assam".
Darjeeling tea:
Noted for it's distinctive delicate flavour. The small broken leaf produces a light golden drink with a subtle
flavour. Bushes from the foot of the Himalayas produce tea with a muscatel flavour of grapes. The most
important variety is Darjeeling broken orange pekoe, which is sometimes called the "champagne of tea".
Ceylon teas:
Tea produced in SriLanka are all black teas.
Dimbula:
Grown at altitudes of 2km above sea level. Like most Ceylon tea it has rich color and flavour. Orange pekoe and
broken orange pekoe are the usual tea grades.
Kandy:
It has a full bodied quality and strength appealing to those who especially like a robust brew.

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HOW TO DO IT
Japanese tea:
These are quite different from Chinese teas:

Sencha:
These Long green leaves make a bright, light easy to drink tea, that is good for drinking.
Sencha Brancha:
Combination of tea and rice that results in a nutty flavour.
Flavoured teas;
In addition to various types of teas, there is also a wide range of flavoured teas, flavoured with essences, oils,
fruits, etc.
The Chinese pioneered the flavouring of tea. The flowers are dried with the tea so that the delicate flavour
permeates through. Fruit and flower teas are best appreciated on their own, without milk, lemon and sometimes
even sugar.
Jasmine tea:
Traditionally served in dim-sum dishes. This is a classic Chinese tea. It is a green tea, exotically scented with the
addition of real jasmine flowers.
Rose pauchang tea:
Made by interspersing flower petals with tea leaves during drying. Makes a pale soothing tea. Rose Conyon is
another rose scented tea.
Crysanthemum:
Medium strength black China tea, blended with Crysanthemum leaves.
Orchid tea:
This is obtained by blending a semi-fermented Oolong tea with crushed Orchid flowers. It is considered to be the
tea of connoisseurs.
Lychee tea:
It is blended by the husks of the lychee fruit.
Yerba Mate and Other "Teas"
Almost any hot drink that is not coffee or chocolate may be called tea nowadays. The leaves of several other
kinds of plants are used to brew drinks. Yerba mate, or Paraguay tea, is made from the leaves of a species of
holly found in Brazil and Paraguay. The Indians of North Carolina prepared a tea called yaupon from the leaves
of another hollylike tree or shrub. In Peru and Bolivia there is a tea made from the dried leaves of the cacao tree.
Trinidad tea is made from the leaves of the pimento, or allspice, tree.
On the American frontier every family was familiar with sassafras tea. It was made from the aromatic roots and
bark of the sassafras tree. There is today a great variety of herbal teas made from a number of different plants.
Some of them are considered to be healthful, with perhaps medicinal effects


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HOW TO DO IT
Blending of teas:
Teas are blended by mixing the leaves in a machine consisting of a revolving drum fitted with veins. Satisfactory
blending requires about 16 revolutions. The drums are half-filled with leaves, ranging in weight from 300 pounds
(136 kilograms) to 5,000 pounds (2,265 kilograms), depending on the size of the machine.
Teas are blended by mixing the leaves in a machine consisting of a revolving drum fitted with veins.
Satisfactory blending requires about 16 revolutions. The drums are half-filled with leaves, ranging in weight
from 300 pounds (136 kilograms) to 5,000 pounds (2,265 kilograms), depending on the size of the machine.
Tea Innovations
At the fair was the young Englishman Richard Blechynden, who represented the tea interests of India and Ceylon
(now Sri Lanka). It was his job to popularize tea drinking in the United States. The weather that summer turned
quite hot, and Blechynden watched as people passed by his booth to others that were serving cold drinks. In
desperation he filled tall glasses with ice and poured hot tea over it. Iced tea was an immediate success.
The invention of tea bags happened at about the same time. Thomas Sullivan of New York City owned a tea and
coffee business. In sending samples of tea to customers, he decided it would be cheaper to sew the tea inside
small cloth bags instead of sealing it in tins. To his surprise, orders for the tea bags poured in. In the United
States tea bags are now made of a special filter paper, and the manufacturing and packing of them has become an
industry in itself.
Instant, or powdered, tea has become common on grocery shelves along with bulk and bag teas. Green tea
powders and soluble tea extracts have been used in Japan for many years. Instant teas offer greater convenience
than ordinary leaf tea; they are easy to prepare and leave no leaf sediment. Instant tea powder may be produced
by evaporating already prepared tea until a dry powder remains. Another method evaporates tea directly from a
fermented leaf at a low temperature.
Instant tea:
The manufacture of instant tea is in several ways like that of instant coffee. However the state of technology is
not as advanced as in the state of coffee. Instant tea processing begins with the extraction of the selected tea
blend. Generally black tea type is used, one chosen for reddish color relative freedom from haze and strong
flavour when brewed.
About ten parts of water are combined with one part of tea leaves by weight in extractors and extraction is carried
out between 60oC and 100oC for about ten minutes. The final extract contains about 4% solids which accounts for
about 85% of the soluble solids in the leaves.
This dilute extract is concentrated for more efficient dehydration; just before concentration, aromatics are
distilled from the extract with specially designed flavour recovery equipment. The dramatized extract is then
concentrated in low temperature evaporators to between 25% to 55% solids for subsequent drying. Instant tea is
primarily dried in spray driers and low temperature vacuum driers. Freeze dried tea offers more advantages.


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DEPARTMENT : Kitchen TASK: Beverage & Food, Alcohol
Eau de vin, red and - Advocaat, egg nog liqueur, The Netherlands, Alcoholic beverage
white wine, liqueurs, Germany should be used carefully
champagne are mostly - Aquavit, Scandinavia measured and
used in the pastry and - Bacardi, Cuba, Puerto Rico Mixed with the
bakery for desserts, - Calvados, France ingredients
cremes, cakes and torten - Cassis, France - For last minute as
Mousses, petits fours - Cherry brandy, Germany much as possible
and pralines. - Cinzano, Italy
- Cognac, France
They shouldn‟t be - Cointreau, France
boiled up to long and - Curacao, Netherland Antilles
added - Doornkaat, Germany
Last minute whenever - Drambui, France
possible. - Genever, The Netherlands
As otherwise the flavor - Gin, United Kingdom
is lost. They are usually - Grand Marnier, France
dissolved in gelatine and - Grappa, Italy
folded in with sugar. - Kirschwasser, Germany
- Maraschino, Italy
The saucier uses them - Ouzo, Turkey
for sauces and soups - Pernod, France
and to marinate various - Raki, Turkey
meats as beef, veal , - Ricard, France
chicken, - Rum, Caribean
Duck, game and - Sliwowitz, Hungary
seafood. - Tequila, Mexico
The most common are - Vodka, Russia, Poland
white and red wine, - Whiskey, Ireland, Scotland, USA
Marsala wine, sherry,
grand marnier,
champagne
Rice wine, beer and
various liqueurs.


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DEPARTMENT : Kitchen TASK: Beverage & Food, Non Alcohol
To understand the role of Fruit juices and purees: Fresh fruit juices are used
Non alcoholic beverages Non alcoholic beverages are used in the kitchen for breakfast, brunch
in Mostly in the pastry for cakes, mousses, petits Special menus as
The kitchen Fours and fruit desserts as jellies. vegetarian and health
promotions and of course in
They are favorites as well in the cold kitchen the gym and health
For dressings and salad sauces, cocktail dressings Club on a daily basis are
And dips. becoming more and more
popular
The saucier uses them for sauces as apple sauce
Mango chutney, Californian type dishes, for
Fish and seafood items in form of fruit vinegar.
The entremetier includes them for vegetarian dishes and

cold soups.
Pineapple, apple, apricots, avocado, banana, pear

Cherimoya, strawberry, peanut, fig, grapefruit
Blueberry, raspberry, kaki, cherry, kiwi,
Coconut, kumquat, lemon, lime, lychee, pomelo

Watermelon, longan, guava, papaya, orange,
Almond, passion fruit, peach, plum, grapes
Tamarind, mandarine,

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DEPARTMENT : Restaurant TASK: Method Champenoise
The traditional Methode Champenoise used in making

Grandin – Grandin Sparkling Wine is a process strictly controlled by To give the
French law. The words Methode Champenoise” correct
Method Cannot be used on a bottle of French sparkling wine, Explanation
Champenoise Unless the stipulated procedure is followed: and detailed
Guidance
1. The grapes are pressed and the juice must be used for fermentation about
to make still wine, this is traditionally a white wine without Champagne
carbonation.
2. The still wine is bottled and to each bottle the “dosage”, a small
amount of unfermented must and yeast is added. The bottle is
corked and the dosage causes the wine to ferment again in the bottle.
The bottles are stacked lying down for 8-12 months during the
second fermentation.
3. A by-product of the fermentation is carbon dioxide
Gas which cannot escape from the sealed bottle and goes into the
solution with the wine.
4. Another by-product is sediment. It is removed by stacking the
bottles upside down and turning them by a quarter every few days
until the sediment reaches the cap, this turning process is called
“riddling”.
5. The neck and cap are dipped into a solution, which freezes the
sediment into a plug. The plug is “discorged” and the bottle is
topped off with a little finished sparkling wine and finally corked.
This process is required by French law to take a minimum of 9
months; Grandin takes a total of 12 months
Grandin started making Sparkling Wine with his
Invented and approved Methode Champenoise in 1886. and is still
made that way till today.
Blind tastings were conducted by Arthur D. Little
Company among 400 sparkling wine drinkers in New
York, Chicago and Los Angeles. The results were impressive:
Grandin was preferred over leading Spanish
Methode Champenoise ( Freixenet & Cordoniu )
Importing wine category leaders.
Grandin was preferred over Moet Chandon, theiImporting
Champagne category leader. Grandin was at parity with
Korbel, a leading producer of U.S. Methode Champenoise

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DEPARTMENT : Restaurant TASK: Alcohol Contend of Wine
To learn about the alcohol  German Kabinett 8.0 – 9.0 The correct suggestion as
Contend in wine  French vin de table 9.0 – 12.0 per the guest‟s request
 German Beerenauslese 9.0 – 14.0
 German Qualitaetswein 10.0 – 12.0
 German Auslese 10.0 – 10.5
 Beaujolais 10.0 – 13.5
 Bordeaux Cru Classe 10.5 – 13.0
 Red Bordeaux 11.0 – 12.0
 Chablis Premier Cru 11.0 – 13.0
 Beaune 11.0 – 13.5
 Alsace Riesling 11.5 – 13.5
 California Chardonnay 11.5 – 14.5
 Muscadet 12.0
 Montrachet 12.0 – 13.5
 Chianti 12.0 – 13.0
 California Zinfandel 12.5 – 16.0
 Chambertin 12.5 – 13.0
 Rioja Reserva 12.5 – 13.0
 Chateauneuf – du Pape 12.5 – 12.5
 Australian Shiraz 12.5 – 14.5
 Barolo 13.0 – 14.0
 Sauternes 13.0 – 15.0
 Chateau d‟Yquem 13.5 – 15.0
 Fino Sherry 15.0 – 16.0
 Oloroso Sherry 18.0 – 20.
 Vintage Port 19.0 – 20.0

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DEPARTMENT : Restaurant TASK: The White Grapes
To learn about the  Chardonnay To give proper guidance

various white grapes, The worlds most popular and widely planted premium white and suggestions for
grown nowadays on Grape variety and the one whose name has become almost choosing the right wine
the vineyards a For selection as
Around the world Synonym for dry white wine, is surprisingly hard to define. preference given.
The flavour of any example will depend enormously on the

climate, soil and the particular type of clone. Burgundy the
best California examples (Kistler, Peter Michael, Sonoma
Cutter ), taste of butter and hazelnuts, lesser New World
efforts are often sweet and simple and often very melony
( a flavour which comes from the clone ). Australians range
from subtle buttery pineapple to oaky tropical fruit juice.
Petaluma, Giaconda, Coldstream Hills and Leeuwin show
how it can be done. New Zealand‟s efforts are tropical, too,
But lighter and fresher ( Te Mata, Cloudy Bay )
Elsewhere Chile is beginning to hit the mark, as in South
Africa & Jordan. In Europe, look around southern France
( James Herrick ), Italy ( Gaja ), Spain, and Easter Europe,
but beware of watery cheaper versions.
 Chenin Blanc
Loire variety with naturally high acidity that makes it ideal
for fresh sparkling, dry and luscious honeyed wines, also
raw staff like unripe apples. Most California Chenins are
semi –sweet and ordinary South Africans call it “Steen” and
use it for cheap, dry and luscious sweet wines. There are
few good
Australians ( Moondah Brook ) or New Zealanders(
Milton)
 Gewuerztraminer
Outrageous, oily-textured staff that smells of parma violets
and tastes of lychee fruit. At its best in Alsace ( Zind
Humbrecht, Leon Beyer, Schlumberger, Fallet ) where
identically labeled bottles can vary greatly in their level of
Sweetness. Wines that guarantee luscious sweetness will be
labeled as either Vendange Tardive or the intensely sweet –
Selection de Grains Nobles. Try examples from Germany,
Chile, New Zealand and Italy too.

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 Gruener Veltliner
Fast rising star, helped by the success of Austrian
examples in
tasting with white Burgund. Fleshy limey &capable of
ageing
 Marsanne
A classic, flowery, lemony variety used in the Rhone in
Hermitage, Australia (Chateau Tahblik & Mitchelton )
Southern France from Mas de daumas Gassac,
Switzerland from Provins and innovative wines from
California. At its
Best, young or after 5 – 6 years.
 Muscat
The only variety whose wines actually taste as they are
made of grapes, rather than some other kind of fruit or
Vegetable. In Alsace, southern France and northeast
Italy it is used to make dry wines. Generally though it
Performs best as sparkling wine ( Moscatos and Astis
from Italy and Clairette de Die Tradition from France )
and as sweet fortified wine. Look out for Beaume de
Venise and Rivesaltes in southern France, Moscatel de
Setubal in Portugal, Moscatel de Valencia in Spain and
Liqueur Muscat in Australia.
 Pinot Blanc / Pinot Blanco

As rich as Chardonnay, but with less fruit. At its worst
When over-cropped, it makes neutral wine. At its best
However ( also in Alsace ) it can develop a lovely
Cashew nut flavor. When well handled it can also do well
in Italy, where it is known as Pinot Biancho
( Jermann ) and in Germany, especially in Baden where it
is called Grauer Burgunder. Look out for examples
from Oregon ( Eyrie ), California and New Zealand.

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 Viognier
A cult grape , Viognier was once only found in
Condrieu
And Chateau Grillet in the Rhone, where small
numbers
Of good examples showed off its extraordinary
perfumed,
Peach-blossomy character, albeit at a high price.
Today however it has been widely introduced to the

Ardeche, Languedoc-Roussillon and California and
made with loving care. ( and often over-generous
exposure in
Oak barrels ). In Eastern Europe, Argentina and
particularly Australia ( where Yalumba makes several
Good examples )
While examples of affordable Viognier are welcome,

most lower-priced efforts are disappointing, because
this
Is a variety that performs poorly when asked to
produce too much wine per acre. Clones of this grape
vary widely too.

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DEPARTMENT : Restaurant TASK: The Red Grapes
To learn about the  Barberra To give

various red grapes, A widely planted, wild-berryish Italian variety, at its best in proper
grown nowadays on the Piedmont, where it is increasingly successful in blends with guidance
vineyards around the And
Nebbiolo and Cabernet. Also good in Argentina, California and
world.
Australia. suggestions
 Cabernet Sauvignon for
King of the Medoc and Graves ( in blends with Merlot ) and top choosing
reds from the New World, especially California, Chile and the right
Australia. Eastern Europe and southern France ( Vin de pays ) wine for
have good value examples, and Spain is rapidly climbing aboard selection as
( in the Penedes and Navarra ).The hallmark to look for is Preference
blackcurrant, though unripe versions taste like weeds and bell given
peppers. There are also great Italian Cabernets. Good New World
Cabernets can smell and taste like fresh mint, but like the best
Bordeaux, develop a rich, leathery “cigar box” charcter.
 Carmenere
A peppery-berryish grape once grown in Bordeaux
And now almost only found in Chile and Italy. ( Ca del Bosco )
 Grenache / Garnacha
Freshly ground black pepper is the distinguishing flavour here,
sometimes with the fruity tang of sweets. At home in Cotes du
Rhone and Chateauneuf-du-Pape, it is also used in Spain
( as Garnacha ) in blends with Tempranillo. There are good
“bush” examples from Australia.
 Malbec
Another peppery Bordeaux refugee, used in France ( for Cahors )
the Loire and Italy where it generally produces dull stuff. It
shines however in Argentina and is finding a new home in Chile
and
Australia.
 Nebbiolo / Spanna
The red wine grape of Barolo and Barbaresco in
Piedmont now, thanks to modern winemaking,
Increasingly reveals a lovely cherry and rosepetal
Character, often with the sweet vanilla of new oak
Casks. Lesser examples for earlier drinking tend to be labeled as
“Spanna”.
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 Merlot
The most widely planted variety in Bordeaux and the subject
of (enthusiastic over - ) planting in California. In Bordeaux,
where in some vintages it performs better than Cabernet
Sauvignon, it is at its best in Pomerol, where wines can taste
of ripe plums and spice, and in St. Emilion, where the least
successful wines show the Merlot‟s less lovable dull and
earthy character. Wherever it is made, the naturally thin-
skinned Merlot should produce softer, less tannic wines than
Cabernet Sauvignon ( though some California examples seem
to contradict this )
 Pinot Noir
The wild-rapherryish, plumy and liquoricey grape of red
burgundy is also a major component of white and pink
Champagne. It makes red and pink Sancerre, as well as light
reds in Alsace and Germany (where it Is called
“Spaetburgunder” ). Italy makes a few good
Examples but for the best modern efforts look to California,
Oregon, Australia, Chile, South Africa and especially New
Zealand (Martinborough , Felton Road ).
 Pinotage
Almost restricted to South Africa, this cross between Pinot
Noir and Cinsaut can - though rarely and only in the hands,
such as Kanonkop make berryish young wines that may
develop rich gamey-spicy flavours . Poorer examples can be
dull and “muddy”.
 Sangiovese
The grape of Chianti, Brunello di Montalcino and a host of
popular IGT wines in Italy, not to mention “ new wave”
Italian-style wines in California and Argentina. The
recognizable flavour is sweet tobacco, wild herbs and berries.

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 Syrah / Shiraz
The spicy, brambly grape of the Northern Rhone
( Hermittage, Cornas etc. ) and the best reds of
Australia ( Henschke Hill of grace and Penfolds
Grange ) where it is also blended with Cabernet
Sauvignon ( just as it was once in Bordeaux ).
Marquis de Grinon has a great Spanish example
And Isole e Olena makes a fine one in Tuscany.
Increasingly successful in California and Washinton
State and finally in South Africa. Surprisingly
Good too, in both Switzerland and New Zealand.
 Tempranillo
Known under all kind of names around Spain
, including Cencibel in Navarra and Tinto del Pais in
Ribeira del Duero and Tinta Roritz in Portugal, the
grape gives Spanish reds their recognizable strawberry
character. Often blended with Garnacha, it works well
with Cabernet Sauvignon. So far little is used in the
New World, but watch out for examples from
Argentina and Australia.
 Zinfandel
Until recently thought of as California‟s “own”
Variety, but now proved (by DNA tests) to be the
same variety as the Primitivo in southern Italy. In
California it makes rich, spicy, blueberryish reds ( see
Turley and Ridge Vineyards ), “ports” and often with
a little help from sweet Muscat , sweet pink “ White
Zinfandel “. Outside California, Cape Mentelle makes
a good example in Western Australia.

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DEPARTMENT : Restaurant TASK: The Ten Basic Wine Styles - White
Examples are:  Dry white wines of neutral, simple winey flavor

Most branded “jug” Among the cheapest wines, generally useful but too The correct wine
whites: Entre-Deux- Plain to be exciting, or to be particularly pleasant as to be served
Mers, Gaillac, Muscadet aperitifs without the addition of extra flavor (such as according to the
Swiss whites such as: black currant or grenadine syrup) guest preference
Fendant Italian whites
such as : These wines are better with simple food, Wine glasses are
Soave, Verdicchio, Especially with strong-flavoured or highly clean and
Orvieto Secco, Frascati, Seasoned dishes as hors d‟oeuvres, antipasto, polished
Pinot Bianco & Pinot Fish stew, mussels, herrings & mackerel, salad
Grigio Most Spanish & Nicoise, red mullet, grilled sardines, terrines and The label of the
Portuguese whites Sausages, curries & Chinese foods ( both of bottle of wine is
European These are better with a little sweetness in the visible
Welschrieslings Wine, like Australian Chardonnay or a Pinot
Many Chenin Blancs Gris from Alsace. The sommelier or
and South African All should be served very well chilled at : waiter to be
Sauvignon Blanc About 8º C. professional
Examples are:  Light, fresh, grapey white wine with fruity and
German Qualitaetswein, Sometimes flowery aromas
Most Kabinetts and This is a category that has grown most in recent years at
some Spaetlese the expense of the dry whites. Modern techniques,
Light French especially cold fermentation, capture whatever flavour
Sauvignons From the grape has and add
Bergerac and Touraine, As little as possible. The very aromatic German-style
Savoie whites grapes are nearly always in this or the sweet white wine
( Crepy, Apremont ) category. All these wines make excellent aperitifs or
Portuguese Vinho Verde refreshing between-
and Spanish Albarino. Meal or evening drinks, most of all in summer.
Certain California
Chenin Blancs, Those with relatively high acidity are also good with
Australian Rieslings, many first courses, but are dominated by seriously savory
some New Zealand dishes and lack the substance to be satisfying throughout
Sauvignons and English the meal. Suitable
Mueller Thurgaus & Dishes to accompany them include:
Seyal Blancs & simpler Poached trout, crab salad, cold chicken; they need
Austrian Gruener slightly less chilling than the previous category.
Veltiners.

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Examples are  White wines with body & character, aromatic
All good mature Chardonnays from certain grapes or with the bouquet or
(e.g. white burgundies after maturity
two or more years, depending
or their quality ). Their Fine French dry whites all come into this category
equivalents from California & High flavor often makes them taste rich even when
Australia, fully dry.
Alsace Riesling, Without food, these wines can be to assertive, they
Gewuerztraminer & Pinot Are best matched with a savory dish which is also
Gris, Sancerre and Pouilly Rich in flavor and pale in colour, e.g. oysters, clam
Fume & Savennieres from the Lobsters and prawns, smoked fish, frog legs, snails
Loire. Exceptional Italian Onion or leek tart, ballotines, prosciutto, salmon
wines ( the best of Frascati, Turbot and other rich fish in butter, sauce
Soave Classico Verdicchio, Hollandaise or “monte” butter-cream sauces; as
Cortese di Gavi, Mature Rioja, Well scallops, poultry, sweetbreads and hard Swiss
Manzanilla sherry from Spain, Or German cheeses.
Rulaender from Baden,
Australian Semillons & dry Wines only should be lightly chilled ( 10º C –
Barossa & Coonawarra 13º C ).
Rieslings with 3-4 years in
bottle.
 Sweet white wines
Examples are
Varying from delicately fruity and lightly sweet to
The finest natural sweet wines
Overwhelmingly luscious, these wines are to be
are produced by the
Sipped slowly by themselves and are rarely
Action of “ noble rot”.
improved by food.
Sauternes and Barsac. As well
the Beerenauslesen &
Very rich and highly flavoured desserts, however
Trockenbeerenauslesen
Delicious, tend to fight sweet wines . Chocolate and
From Germany. Tokaji Aszu
coffee ones are fatal. The best choice is a French
best with Foie Gras, Sweet
apple tart or raspherry tart / cake, crème
Muscats like those light ones
Brulee, fruity sponge cakes and simple desserts
from Asti in Northern Italy.
which are not to heavy.
Heavier Muscats are made in
Languedoc and Roussillon,
Sweet wines are usually drunk after meals, but in
France and Sicily, east coast
France often as aperitifs, too.
of Spain, at Setubal in
Portugal, in Greece and
They should be served at 4º C - 6º C
Russia and best of all in
northeast Victoria, Australia

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STANDARD OPERATING PROCED

The correct
Examples are:  Rose Wines wine to be
Roses are usually workhorse, compromise wines of served
Roses divide broadly into two adequate quality, made by fermenting the juice of red according to
camps: the light, Purply-pink, grapes, very briefly with the skins, then separating it the guest
usually faintly sweet Loire style, and making it like white wine. preference
and the drier more orange-pink,
stronger, and more sun-burnt The great exception is pink Champagne, which, Wine glasses
Provencal variety. Portuguese although generally made in the same way as still rose are clean and
carbonated fizzy roses and ( before undergoing a second fermentation in the polished
Californian “blush” wines fit bottle, is very highly sought-after. Few things are
into the first category. Tavel more delicious. The label of
from the Rhone most roses from Roses are best in summer with salads and on picnics, the bottle of
Spain and Italy are stronger and and the Provencal style with oily and garlicky or even wine is
drier. A third group are oriental dishes . They have possibilities with such visible
Vins gris, red-grape white wines antipasti like artichokes, crudities, salami or
merely shaded with color, more taramasalata. The
grey than pink; and a fourth, Pink wines need to be served really cold, colder than sommelier or
pelure d’oignon ( onion skin ), most whites. If this is difficult to arrange choose a waiter to be
which are very pale orange – light Red wine instead. professional
brown. Both are made usually  Dry white wines of neutral, simple winey flavor
very dry, the gris more fruity,
the onion skin more alcoholic. Among the cheapest wines, generally useful but too
plain to be exciting, or to be particularly
Examples are: Pleasant as aperitifs without the addition of extra
Most branded “jug” whites: flavor (such as black currant or grenadine syrup)
Entre-Deux-Mers,
Gaillac, Muscadet These wines are better with simple food,
Swiss whites such as: Fendant Especially with strong-flavoured or highly
Italian whites such as : Seasoned dishes as hors d‟oeuvres, antipasto,
Soave, Verdicchio, Orvieto Fish stew, mussels, herrings & mackerel, salad
Secco, Frascati, Pinot Bianco & Nicoise, red mullet, grilled sardines, terrines and
Pinot Grigio Sausages
Most Spanish & Portuguese
whites
European Welschrieslings
Many Chenin Blancs and
South African Sauvignon Blanc

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DEPARTMENT : Restaurant TASK: The Ten Basic Wine Styles - Red
Examples are:  Grapey young reds with individuality, not intended to mature The
Beaujolais is the archetype of a light red wine: Made to be drunk correct
Italy‟s Valpolicella and young, while it is still lively with fresh, grape flavor. Beaujolais- wine to be
Bardolino, Barbera and Villages is a better, stronger and tastier selection. Simple young served
Dolcetto, and even Bordeaux, burgundy and Rhone reds, Cabernet from Anjou according
Chianti, can be freshly and Mondeuse from Savoie should have the same appeal. to the
fruity if they are caught Similar wines are now made in the Midi ( Corbieres Minervois, guest
Young enough. Fizzy Roussillon St-Chinian ) by the Beaujolais technique of carbonic preference
red Lambrusco is a sort Maceration and also of most of the popular red grape
of Varieties: light wines to drink young. Wine
Caricature of the style. glasses are
Spain provides few In its liveliness and vigour this is perhaps the safest and best clean and
examples, although All around class of red wine for mealtimes, appetizing with polished
Valdepenas has Anything from pate to fruit and often better than a more
possibilities and no “serious” or old wine with strong cheese, in mouthfuls rather The label
doubt than sips. For the same reason it is the easiest red wine to drink of the
Will be made fresher in without food. It is usually best served cool. Ideal dishes bottle of
the future. The heat of include: wine is
the vineyards in pates & terrines, (including those made from visible
California, vegetable),quiches, salads, hamburgers, ham, grilled meats,
Australia, South Africa cheese and soft fruits as raspberries, plums or peaches. The
and South America have sommelier
proved inimical to this  Plain every day or “jug” reds or waiter
style of wine. Light to be
Zinfandels and Gamays These are unpretentious and anonymous blended wines with little profession
From California body or flavor. al .
sometimes achieve it. French brands and country wines of Italy, Portugal or Spain, as well
as California‟s “jug”reds, come into the category. Often a slight
Examples are: sweetness remains in the wine to disguise its lack of body.
Like the “neutral” cheap whites, these are essentially wines for
Most inexpensive mealtimes, a healthy and stimulating accompaniment to almost
imports Any homely food. They are always best served rather cool as drinks
From southern, central on their own there are improved by being iced and in summer ( as
and eastern Europe , Sangria, with orange juice added ) and “mulled”
North Africa, Argentina, On the stove with sugar and spices in winter.
Chile, South Africa and ( Gluehwein in Bavaria
Australia are in the
classes that follow

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Examples are:  Mature reds of light to medium strength and body

Apart from the French
wines they include thebest This category includes most of the world‟s finest
of Rioja & Penedes from Red wines, epitomized by claret ( red Bordeaux )
Spain, Chianti Riservas, And most of the typical wines of Burgundy and the Rhone,
Tuscans such as although some of the greatest fall into the next glass, depending on
Tignanello, Carmignano & the ripeness of the vintage.
Vene-Gazzu, Portuguese These wines need more care in serving than any others, since they
reds from Dao, Alentejo & often throw a deposit in maturing.
Bairrada.
Top California, Oregon They are wines for meat and game dishes with the best ingredients
and Washington Cabernet and moderate seasoning. Lamb, beef
And Pinot Noirs. Veal ( also sweetbreads and tongue ) chicken, duck,
Coonawarra and some Partridge, grouse, pheasant are all ideal, although very gamey
Hunter Valley reds, birds may need wines from the next
Argentinian Malbec Category. Only mild chesses should be served with
Chilean These relatively delicate wines.
Cabernet & Bordeaux
Blends from New Zealand They need to be served at a temperature of between 15º C - 18º C
Examples are: to bring out their flavor.
California, Australia  Exceptionally concentrated, full flavored and powerful reds,
And South Africa find it usually but not always needed to mature.
hard not to make such big
reds. In Europe this category depends more on the vintage
Most of their best wines Than the producer. Wines that achieve this status
are carefully restrained in Fairly regularly include Petrus in Pomerol, Chambertin and Corton
ripeness, but in California in Burgundy, Hermittage and
a number of wines Chateauneuf-du-Pape ( Cote-Rotie ) is often in the previous
especially Zinfandel, are category. Exceptional Roussillons
made to be larger than life. ( not for maturing ) Barolo and Barbaresco, Brunello
Australia makes many di Montalcino, Recioto Amarone from Valpolicella,
such wines, especially in Spanish Vega Sicilia, Pesquera and Priorato
Victoria, Barossa and Portuguese Barca Velha, Dalmatian Posip and Postup.
Southern Vales in South
Australia. Top Shiraz such Well hung game and strong-flavored cheese are the
as Penfold‟s “Grange” and Obvious candidates for these wines, although those in the
Henschke‟s “Hill Of appropriate price bracket are also excellent
Grace” are good example For BBQ‟s and dinners.

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 Fortified Wines
Examples are:
Wines whose natural strength is augmented with
Other wines in this Added alcohol, either during the fermentation to
category include Preserve the natural sweetness ( as in port )
Spanish Malaga Or after they have fermented to dryness as a preservative
And Tarragona, ( as in sherry ).
Sicilian Marsala Since the role of these wines is largely determined
Cypriot Commandaria By their sweetness, which is at their maker‟s discretion, all that
French vins doux can usefully be said is that dry versions ( whether of port,
naturels and a host of sherry, Madeira or their
wines, usually with Equivalents are intended as aperitifs, while sweet
borrowed names in the Ones are used either before or after meals
New World. According to local taste and custom.
The French, for example, prefer sweet aperitifs

The Italian bitter ones, and the British who divide everything
along class lines, some sweet and some dry. In all cases, small
glasses are needed, because the alcohol strength is higher than
that of table wine.
Dry Sherry is always drunk with Tapas in Spain.

It is one of the best wines for smoked eel and cuts the silky
sweetness of fine Iberian ham. Old Oloroso sherry, whether dry
or with added sweetness, is very good with cakes, nuts and
raisins.
Port, both vintage and tawny, is often drunk with

Cheese. Madeira has a cake especially designed for it.

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DEPARTMENT : Kitchen TASK: Menu Types, Breakfast
To learn about the Basic Rules for successful menu arrangement: Proper knowledge of menu
mechanics - Proper recipes Arrangement is the key
Of menu planning, rules - Proper calculation issue
and - Market survey and analysis For a successful F&B
Regulations. - Type of hotel/property operation and satisfied
- Season and climate guests
Definition of the word - Wishes and expectations of the guests
“menu”: - Up-to-date nutrition facts
A menu is set up of dishes, - Correct spelling
whereby the various food - True declaration
items should be balanced - No repetition of color, ingredient, preparation,
According to ingredients, decoration
Preparation and seasonal
Availability. Menus have to be changed on regular basis
The menu is usually sold And revised according to the sales analysis.
With a fixed price.
Some rules have changed and it is quite common
To make menu planning To mix western and oriental dishes in one menu.
Successful:
- Knowledge of Menus should be offered according to the market
ingredients And guest expectations and wishes.
- Knowledge of
preparation Certain products which include protected animals
- Knowledge of Should not be used, like turtle meat, dolphins,
calculation Bear, tigers etc.
- Knowledge of Menu sections 1: Menu sections 2:
Nourishment, nutrition
- Knowledge of menu Appetizer Appetizer, cold
Writing and spelling
Soup Soup
Main course Appetizer, hot or fish
Dessert Sherbet
Coffee or tea Main course

Dessert
Coffee or Tea
Pralines

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Breakfast:
Most important meal of the day, with lot of choice, a`la minute A menu
preparation, a`la carte or buffet. should be
- Continental Breakfast tailored
- American Breakfast According
- Oriental Breakfast to the
- Japanese Breakfast occasion,
Room Service Breakfast: Season,
Should be served within 20 minutes, choosen religion and
From the door knob / room service menu guest
Brunch: Expectation
Usually a mix of breakfast and lunch, startin From 11.00 AM – 3.00 PM s.
Lunch:
Usually a 3 course meal, and should be served as fast as possible, as
people get back to work.
Dinner:
Can be from 3 – 7,8 courses, with candle light Comfortabl surroundings.
Business Lunch:
3-4 courses, easy to eat, sometimes served during
meetings, light ingredients, nice set up and décor
Quick Lunch:
Fast preparation and reasonable price
Gala Menu:
Something special, can be outstanding and expensive ingredients, nice
room decoration,
Entertainment, music, special table decoration
Children’s Menu:
Should be in smaller portions, menu can be printed on paper with
colorful decoration in kid‟s
Manner with possibility of painting., colourful & fancy plates to be used
Vegetarian menu:
According to the season, with all vegetarian Ingredients, very popular in
Asia and Europe and America.
Diet Menu:
According to the prescribed diet by the doctor,
Chef needs special diploma, usually in hospitals And recreation centers
Employee’s Menu:
Staff have the right for proper and nutritious menus, it keeps the morale
high and motivates on a daily basic
PREPARED BY: APPROVED BY Stefan Schmid:

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To understand the The Breakfast Buffet is served from

mechanics 6.00 AM – 10.30 PM daily.
Of the breakfast buffet, Mice en place will be done by the morning shift the
menu day before and final preparation by night chef
And set up. For hot dishes as bacon, ham, sausages and main
Course.
Chefs attending the buffet have to be well mannered,

clean hair cut and proper uniform.
Courtesy for the guest and a helpful hand at all time.
The buffet has to be constantly checked
For refill and mice en place.
Cold food cold and hot food hot.
Coordination with stewarding very important for
Equipment set up and heating fuel.
Breakfast dishes will be changed on regular basis

For all sections.
Set up has to be easy accessible, with nice decoration
and prepared service area.
The chef‟s corner will be used to prepare egg and

Hot dishes a`la minute
Breakfast Buffet:
Wide variety on cold and hot items
Cold platters, salads, fruit section, Asian section
Hot buffet, egg corner, carving trolley, pastries
Dairy products, cereals
Brunch:
A combination of breakfast and lunch buffet
Starting from 11.00 – 2.30 . Lots of cooking stations,
champagne, juices, hot appetizer and
Main courses, usually with music and entertainment,
games, ice cream counter

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DEPARTMENT : Kitchen TASK: A’la Carte & Room Service
Guests will choose from the a`la carte menu

To get familiar with the Which can include specials of the day. Good preparation for the
a`la 1. Speed and Quality is rule number one. A`la carte service is
Carte service in the hotel. essential
2. Availability of ingredients most important. For the satisfaction of the
guests.
3. Daily double and triple check of mice en place.
4. Communication between kitchen and service

Essential.
5. Flexibility of all Chefs is priority.
6. Cleanliness of kitchen, mice en place and

Utensils, equipment and personal hygiene
Very important.
7. Special request should be followed up
at all times.
8. Good mice en place is half the service!!
9. Complaints to be handled immediately.
10. Hot food hot – Cold food cold.
11. Egg dishes never in contact with metal
12. Arrangement of food items to be checked

On color and shape harmony
13. All garnish should be edible.
14. Deep-fried dishes should never be covered

With sauce
15. Plates should never be overloaded.
16. Different dishes for one table should arrive

on the same time

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DEPARTMENT : Kitchen TASK: A’ la Carte & Room Service
To learn about room Quality and speed is rule number one.

service
Its operation and role The room service is an important part of F&B and the
for the business and possibilities should not to
Kitchen department. Be underestimated.
Room service is normally operating 24 hours

A day. Divided into different sections as ;
- Breakfast Menu/door knob menu
- All day dining
- Late night menu
The room service manager/assistant will receive the

call from the guest and takes the order.
Which is passed on to the coffee shop chef.
All food order have to be served in 20 minutes time.
Proper check for mice en place at all times,

Especially for the night shift by the night chef
Has to be conducted on a daily basis.
The room service menu is usually prepared

By the coffee shop kitchen which is in operation 24
hours.
For VIP guests, special action plan and set up‟s

Will be arranged, changing several times
Throughout the day. Only the best ingredients
available will be served and offered on such
occasions.
A proper functioning room service is a good

Money maker and if people feel comfortable
They will order in big amounts, especially
In regards of beverage and special set up‟s.

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DEPARTMENT : Kitchen TASK: Restaurant Buffets, Promotions
To get familiar with the Buffets are usually for self service and include Cold and hot buffets should
different buffets and A`la minute cooking on various stations and carving Be a good combination of
promotions held in the trolleys. fresh quality food products,
Hotel. Décor, entertainment and
Breakfast buffets are very popular as breakfast is the most Information for promotions.
important meal of the day with a big
Selection of
- breads and pastries
- cereals
- fruits and fruit juices
- cold cuts and cheese
- egg dishes a`la minute
- hot western and asian dishes
Lunch and dinner buffets will include

- cold and hot appetizers
- soups
- fish and seafood
- meat, poultry and game dishes
- carving section
- bread and dessert section
- fresh vegetables
- salad bar with dressings and condiments
Promotion buffets are to promote special holidays, events,

national days and celebrations
Usually with entertainment and dance shows
As folklore.
They provide with the seasonal change a

Variation and with special decoration and display
Give a good opportunity for the guests to try different
cuisines and ethnic foods
- Chinese, Thai, Vietnamese, Japanese,

- German, Italian, French, Swiss,
- American, Mexican, Caribbean

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DEPARTMENT : Kitchen TASK: Banquet & Catering
To get familiar with Banquet Types: Proper planning,

banquet - Cold buffet meeting and
And catering - Hot buffet Site inspection with
production, - Combination buffet cold/hot all details on the
Service, set-up, - Cocktail party event order for all
clearing, - Coffee break Banquet parties is
Planning and - High tea essential for
arrangement. - Breakfast buffet A smooth running
- Brunch and execution of
- Set Lunch, Set dinner these important
- Special buffets ( October fest, international, ) Events.
- Outside Catering
- Set up of buffets should be finished at least Banquet and catering
30 minutes of official starting date plays
- Decoration should be suitable and interesting A mayor role in the
- Plates, boards and food containers should F&B
Be placed high and on different levels. Department, with
- Chefs attending the buffet have to be 50% of the revenue
absolute clean uniform and have a proper coming from this
personal appearance Section throughout
- Refill is very important and Chefs working the year.
at the buffet have to be on the spot.
- Polite service for the guests at all times
For VIP arrangements meeting will be contacted.
Function sheets checked daily and mice en place

Double checked.
Samples to be prepared for set dinners.
Check list for outside catering to be prepared

Inspection on site prior to the event.
Drawings, photos and action plan to be set up
Decoration for promotion buffets to be set up

The night before

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DEPARTMENT : Kitchen TASK: Banquet Cocktails
Cocktail parties reflect the

To learn about different Cocktail parties are arranged in the assigned skills know how of the
Cocktail set ups and Ballroom , function rooms, private rooms, guest catering and kitchen
events Rooms or for outside caterings. department and is a good
opportunity for PR and
celebrations
A festive arrangement through the catering manager and
decoration is displayed which has been selected by the
customer.
It is arranged with different stations as :
- cold canapes
- hot canapes
- sweet and dessert section
- carving trolley and section
- a`la minute preparations
- display as ice and fruit carving
- stage set up for musician, dance and
wedding cake ceremony

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DEPARTMENT : Kitchen TASK: Banquet Cocktails, Menus
To learn about different  Cocktail parties are arranged in the assigned Cocktail parties reflect the
Cocktail set ups, events Ballroom , function rooms, private rooms, guest skills know how of the
And menus Rooms or for outside caterings. catering and kitchen
department and is a good
A festive arrangement through the catering manager and opportunity for PR and
decoration is displayed which has been selected by the celebrations
customer.
It is arranged with different stations as :
- cold canapes
- hot canapes
- sweet and dessert section
- carving trolley and section
- a`la minute preparations
- display as ice and fruit carving
- stage set up for musician, dance and
wedding cake ceremony
 A set menu is prepared according to the

event order issued at the catering office.
Menu selection are available for different

Occasions as
- weddings
- anniversaries
- national days
- conventions
- holidays
A set menu can be prepared from 5 to 5000

People and good coordination is necessary
Between the different kitchen sections.
It can be arranged either in house or for an

Outside catering.

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DEPARTMENT : Kitchen TASK: Food Preparation In Public
How to satisfy - behaviorally

What the
 Welcome the guest by making eye contact, smiling and using a welcome guest
phrase ( a wai ) expect:
 If unable to attend a guest immediately, acknowledge him / her by  To have a

making eye contact and smiling. pleasant
Experience
 Inquire into guest preferences & prepare accordingly the mise en place. when
observing the
 Explain and promote the dishes as they are being prepared as well as display
those on the buffet. cooking and
Specialty
 Prepare and present food in a professional and stylish manner to make demonstration
dishes more appetizing. s.
 Wish the guest an enjoyable meal. ( “ Enjoy your dinner sir /madam “ )
How to satisfy – operationally
 Guest should be welcomed and receive a friendly service throughout.
 Ensure that a minimum number of staff for the buffet service are
Bilingual-language ( Thai – English )
 Ensure that guests queue no longer than 3 minutes.
 Ensure that the cook is present at all times at the cooking station.
 Cater for special needs.
 Present dishes attractively & display showmanship when preparing food.
 Make sure that uniforms are impeccable throughout the service and that
 Always provide proper ventilation to avoid unpleasant cooking odors.

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DEPARTMENT : Kitchen TASK: Market List
To understand the daily The daily restaurant a`la carte mice en place depends very The daily food supply
mice much on the proper storage and handling of the food. ordered
En place in combination Daily food supplies are ordered through the Through the market list will
with Daily market list, divided into the sections: Guarantee a smooth set up
The daily market list. - fruit of the daily mice en place.
- vegetables
- fish/seafood
- meat
- spices and herbs
Proper arranged storage for all products will help the chef
who writes the market list for the correct
Ordering.
If supplies are not enough due to busy restaurant

Operation and last minute orders, other kitchens
Will help out temporarily.

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DEPARTMENT : Kitchen TASK: Purchasing & Receiving
How to satisfy – behaviorally What the guest expect:
 Inspect all goods, without exception, upon delivery  That the hotel
For quality and condition. purchases
Food items of high
 Adhere to local laws and company policies standards at the right
Price.
 Cooperate with receiving staff and stewards for proper
Execution of guidelines, safety and cleanliness
How to satisfy - operationally
 Check quality and price for fresh market produce

Minimum twice a week.
 Have specifications for all goods received, e.g. :
- Examine the vehicle the goods arrive in.

- Inspect all packaging of goods.
- Check expiring date.
- Check freshness, size and quality of all goods
- Check and record temperature of goods received.
- Reject goods immediately if dissatisfied
- Keep receiving area clean of debris
- Receiving area to be deep-cleaned on daily basis.

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DEPARTMENT : Restaurant TASK: Handle Store Requisitions
Check par stock  Check stock item
7 Issue requisition
Correctly fill out the General Store requisition form In order to maintain
sufficient stock, store
Be sure to write down quantity required, item name. items must be
requisitioned accurately,
Send for signature Get approval from the outlet manager promptly and efficiently
using correct form with
authorized signature
Send to F&B manager for approval and signature
Send to stores & receive  Send approved orders to the stores and collect
stock stock items for your department twice a week on
specific days.
 Keep one copy of order form to check against

items received
 Send approved orders to the stores and collect stock

items for your department twice a week on specific
days.
 Keep one copy of order form to check against items

received

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DEPARTMENT : Restaurant TASK: Repair Order
Monitor
 Check if anything is damaged in need of repair Maintenance orders must
be issued with clear
 Carry out daily inspection before opening for description of the
operation maintenance work to be
carried out
Issue repair order  Prepare E-mail with repair order in detail Clean and in good
condition
 Send to Engineering department
Follow up  After engineering has fixed the order Efficient
 Check to ensure the job has been done properly
 Remind engineering department if any order is still

not completed after a certain period
 Report the outstanding order to the F&B Manager Job completed promptly

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DEPARTMENT : Kitchen TASK: Inventory Control
Prepare  Get “Count Sheet” from F&B Controller Inventories must be

correct and received on
 All cupboards, drawers, etc. must be opened time.
 Items must be put together and sorted
Assign Staff  Decide how many staff are needed to carry out the
task
 Give staff clear instructions about this procedure
Stock-take  Coordinate with Chief Steward
 Count and fill in “Count Sheet”
 Sign the “Count Sheet”
Send to F&B controller  F&B Controller should double check every item and
make sure correct figures have been filled in
 One copy of each “Count Sheet” is collected by F&B

controller
File  Place all items back in original place


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DEPARTMENT : Restaurant TASK: Attendance Of Daily F&B Briefing
Meet in F&B Office  Meeting is held daily at … a.m. Pending matters and
punctually on complaints to be
Scheduled date and time  F&B Manager will inform daily occurrences followed up
On immediately
 Make a note of any special information
 Note any VIPs in house.
 Note any information regarding occupancy
and special requests.
 Insure all important information to mention in your

daily briefing
 Make sure all necessary pending matters are executed

and followed upon
 Report of all matters regarding to your outlet, positive

comments by guests, complaints, equipment matters
And staff update info

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DEPARTMENT : Restaurant TASK: Log Book
Prepare daily F&B  Fill in daily report form with the following details The F & B logbook must
logbook (logbook): be completed daily after
a. Covers (all day) operating hours, and the
b. Average check (all day) report must be passed on
c. Food revenue (all day) to the F & B Manager
d. Beverage revenue (all day) every morning.
e. Promotion analysis
f. Last year figures
 Make comments on the general situation of business

and about any special events
Submit to F&B Manager  After operating hours, the daily report should be Timely
completed and sent to the F&B office
Accurate
 Make sure the daily report is kept in the appropriate
location for F&B Manager‟s approval before 8.30 hr. Good observations and
suggestions

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DEPARTMENT : Kitchen TASK: Complaint Handling
Manage the complaint  The first few seconds are crucial !! It costs 5x more to get a
 Your positive impression towards the guest is important new customer than to
You have to show sympathy keep a repeating guest
 Apologize at once !! happy.
Demonstrate  Listen carefully to the guest‟s points If you don‟t handle the
Understanding  Remember the details, signalize understanding Issue yourself, call for your
 Bring-in the “ I “ message Supervisor at once.
Get the main issues  Tell the guest what your action plan is
 Take notes, if the case is to complex
 Confirm and repeat the main points
Offer solutions  Never argue with the guest

 Offer one or even more solutions,
 Signalize your understanding & he /she will cool down
Explain your follow up  Explain a detailed step-by-step procedure

 Give a solid time frame for the compensation
 “ I will arrange this at once, if this is ok with you ? “
The compensation  Most important is speed for the execution It is important that the
 Let the guest decide, ask what he/she would like to have guest feels being
 Demonstrate your good-will to please the guest recognized
Our apology  Admit the mistake

 Repeat the reason / main issue for the apology
 Be grateful “ Thank You Mr. X “
Demonstrate relation  Move away from the problem

 Ask for other services, which are surely positive
 “ By the way, your room is fine, are you happy with …?”
Only 1 in 20 guests really
We are grateful  Be grateful complain, the rest remains
 “ Thank you Mr. X for letting me know ……. quiet & does not return
The follow-up talk  Most guest don‟t expect you are coming back once more
 It will help in the future, guest will remember

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DEPARTMENT : Restaurant TASK: Scheduling Staff
JOB TITLE: All Room Service Staff EQUIPMENT NEEDED:
Produce a vacation plan  Schedule departmental holidays taking requests into Sufficient manpower must
consideration, only after blocking periods when the always be available to run
department is busiest. the operation smoothly
and efficiently
 The busiest period must be fully staffed i.e. peak
seasons, public holidays and special events
 Ensure an even spread of holidays for every level/type

of staff throughout the year, to avoid any potential
staffing crisis
Incorporate vacation plan  Produce roster in conjunction with vacation plan

with roster
Daily/weekly schedule  Schedule staff on a daily basis according to occupancy

levels.
 Schedule staff according to room service peak times

(ie breakfast)

Director of

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Oriental Hospitality Consultants – OrientalHospitality.

FOOD & BEVERAGE

3. 01 Basic Preparation Techniques

5. 01 Menu Planning & Types

FOOD & BEVERAGE TASK #: 1.01

To understand about To guarantee the best

To understand and know

PREPARED BY: APPROVED BY: Stefan Schmid

Position: Signature: Position: Signature:

STANDARD OPERATING PROCEDURE

FOOD & BEVERAGE TASK #: 1.03

Understanding the Employee: Prevents

PREPARED BY: APPROVED BY: Stefan Schmid

Position: Signature: Position: Signature:

STANDARD OPERATING PROCEDURE

FOOD & BEVERAGE TASK #: 1.03

To understand and learn . Definition: Standards To ensure:

To establish consistently Communicate our vision. Those who complain,

It costs 5 times more to

PREPARED BY: APPROVED BY: Stefan Schmid

STANDARD OPERATING PROCEDURE

FOOD & BEVERAGE TASK #: 1.04

- Training effort and exercise

- Honesty and understanding

- Teamwork and positive experience at work

- No wastage of food ingredients.

- Respect of all living creatures

- Careful handling of all equipment, utensils

- To use preferable local products and

- Healthy and tasty food for everybody

- Sort all wastage and return for recycling

PREPARED BY: APPROVED BY: Stefan Schmid

STANDARD OPERATING PROCEDURE

FOOD & BEVERAGE TASK #: 1.05

 Tick the appropriate rating level

 Request staff for signature

PREPARED BY: APPROVED BY: Stefan Schmid

Position: Signature: Position: Signature:

STANDARD OPERATING PROCEDURE

FOOD & BEVERAGE TASK #: 1.06

Follow the rules: Thumb rule No: 1 is :

PREPARED BY: APPROVED BY: Stefan Schmid

Position: Signature: Position: Signature:

FOOD & BEVERAGE TASK #: 4.1

Grooming and personal UNIFORMS Positive professional

Short and manicured,

PREPARED BY: Stefan Schmid APPROVED BY:

STANDARD OPERATING PROCEDURE

FOOD & BEVERAGE TASK #: 1.07

To learn about Accident Prevention: Burns, Cuts, Rule number 1:

- First think – than act

Position: Signature: Position: Signature:

STANDARD OPERATING PROCEDURE

FOOD & BEVERAGE TASK #: 1.08

Issue requisition  Report to the hotel nurse of any replenishing required

Position: Signature: Position: Signature:

FOOD & BEVERAGE TASK #: 1.09

- Dirty tools and utensils, dirty machinery &

- Cockroaches, flies, mice, rats and beetles.

- To long storage of ingredients in heat.

- Wrong defrosting of food

- Spoiled ingredients such as seafood, mushrooms,

- Open wounds and infected body parts