ITM – INSTITUTE OF HOTEL MANAGEMENT

Menu 1

Dish 1 Murgh Masala

Dish 2 Dal Tadka Marks
Name: HARDIK SINGH
Dish 3 Boiled Rice
Dish 4 Chapati Roll No: 70110021056
Dish 5 Doodhi Halwa Course: FY.BSC (FPP)
Dish 6 Year & Batch: (2021-24)
Sr.
Ingredients Dish 1 Dish 2 Dish 3 Dish 4 Dish 5 Dish 6 Total
No.
1 Chicken (curry cut) 150gms 150gms
2 Green chili 2gms 5gms 7gms
3 Garlic 4gms 2gms 6gms
4 Red chilli powder 5gms 5gms
5 Ginger 2gms 2gms 4gms
6 Cumin powder 2gms 2gms
7 Onion 40gms 20gms 60gms
8 Black pepper corn 1gm 1gm
9 Salt To taste To taste To taste To taste To taste
10 Oil 5ml 5ml 10ml
11 Tomatoes 20gm 40gms 60gms
For
12 Coriander 10gms 10gms
garnish
13 Masoor dal 100gms 100gms
14 Yellow moong dal 50gms 50gms
15 Turmeric powder 2gms 2gms
16 Ghee 5gms 40gms 45gms
17 Mustard seeds 1gm 1gm
18 Nigella seeds 1gm 1gm
19 Whole dry Kashmiri red chilli 1 gm 1gm
20 Butter 10gm 10gm
21 Basmati rice/long grain rice 150gms 150gms
As per
22 Water 600ml 600ml
required
23 Wheat flour 250gms 250gms
24 Grated bottle gourd/dudhi 750gms 750gms
25 Milk 500ml 500ml
26 Sugar 400gms 400gms
27 Cardamom powder 2gms 2gms
Chopped almonds and
28 5gms 5gms
cashewnuts

Plan Of Work
1. I will enter the kitchen by following all the grooming standards
needed in kitchen.
2. I will then clean my workstation before preparing for my dishes ,
collect the necessary utensils , clean them and will keep it ready
to use.
3. Then I will listen to the briefing of the dishes from the chef
properly , then I will start with my mise-an-plac.
4. I will first plan to make boiled rice , followed by dal .
5. Then I will marinate the chicken and keep it aside , till then I
will start with the dough preparation. I will roll out the
fluffy ,soft chapati .
6. Then I will go with the tadka over dal . So then will move to the
chicken preparation , once it is done will go for the doodhi halwa.
7. Once all the dishes are ready I will start platting them with some
lemons , sliced onions , coriander , finely chopped almonds and
cashewnuts as per the need of dish.
8. I will present it to my chef and will ask him to have a taste , I will
listen to all the improvements I need to make.
9. Then I will wash all the utensils I have used for the preparation ,
will also clean my workstation .
10. I will also clean all the equipments needed and keep them
safely in my tool kit.
11. I will keep all the utensils, plates , bowls at there places.
12. Once everything is done I will take a leave.