3rd Semester Food Production (QTK) IHM Notes For Hotel Management Students

3rd SEMESTER FOOD PRODUCTIONS NOTES

THEORY 

1. QUANTITY FOOD PRODUCTION

EQUIPMENT

A. Equipment required for mass/volume feeding

B. Heat and cold generating equipment

C. Care and maintenance of this equipment

D. Modern developments in equipment manufacture

MENU PLANNING

A. Basic principles of menu planning – recapitulation

B. Points to consider in menu planning for various volume feeding outlets such as Industrial, Institutional, Mobile Catering Units

C. Planning menus for

 School/college students

 Industrial workers

 Hospitals

 Outdoor parties

 Theme dinners

 Transport facilities, cruise lines, airlines, railway

D. Nutritional factors for the above

INDENTING

 Principles of Indenting for volume feeding

 Portion sizes of various items for different types of volume feeding

 Modifying recipes for indenting for large scale catering

 Practical difficulties while indenting for volume feeding

PLANNING

Principles of planning for quantity food production with regard to

 Space allocation

 Equipment selection

 Staffing

2. VOLUME FEEDING

A. Institutional and Industrial Catering

 Types of Institutional & Industrial Catering

 Problems associated with this type of catering

 Scope for development and growth

B. Hospital Catering

 Highlights of Hospital Catering for patients, staff, visitors

 Diet menus and nutritional requirements

C. Off Premises Catering

 Reasons for growth and development

 Menu Planning and Theme Parties

 Concept of a Central Production Unit

 Problems associated with off-premises catering

D. Mobile Catering

 Characteristics of Rail, Airline (Flight Kitchens and Sea Catering)

 Branches of Mobile Catering

E. Quantity Purchase & Storage

 Introduction to purchasing

 Purchasing system

 Purchase specifications

 Purchasing techniques

 Storage

3. REGIONAL INDIAN CUISINE

A. Introduction to Regional Indian Cuisine

B. Heritage of Indian Cuisine

C. Factors that affect eating habits in different parts of the country

D. Cuisine and its highlights of different states/regions/communities to be discussed under:

 Geographic location

 Historical background

 Seasonal availability

 Special equipment

 Staple diets

 Specialty cuisine for festivals and special occasions

STATES

Andhra Pradesh, Bengal, Goa, Gujarat, Karnataka, Kashmir, Kerala, Madhya Pradesh, Maharashtra, North Eastern States, Punjab, Rajasthan, Tamil Nadu and Uttar Pradesh/Uttaranchal

COMMUNITIES

Parsee, Chettinad, Hyderabadi, Lucknowi, Avadhi, Malbari/Syrian Christian

and Bohri

DISCUSSIONS

Indian Breads, Indian Sweets, Indian Snacks

PRACTICAL

Each institute to formulate 36 set of menus from the following cuisines.

 Awadh

 Bengal

 Goa

 Gujarat

 Hyderabad

 Kashmiri

 Maharastra

 Punjabi

 Rajasthan

 South India (Tamilnadu, Karnataka, Kerala)

SUGGESTED MENUS

MAHARASTRIAN

MENU 01 Masala Bhat

Kolhapuri Mutton

Batata Bhajee

Masala Poori

Koshimbir

Coconut Poli

MENU 02 Moong Dal Khichdee

Patrani Macchi

Tomato Saar

Tilgul Chapatti

Amti

Basundi

AWADH

MENU 01 Yakhni Pulao

Mughlai Paratha

Gosht Do Piaza

Badin Jaan

Kulfi with Falooda

MENU 02 Galouti Kebab

Bakarkhani

Gosht Korma

Paneer Pasanda

Muzzafar

BENGALI

MENU 01 Ghee Bhat

Macher Jhol

Aloo Posto

Misti Doi

MENU 02 Doi Mach

Tikoni Pratha

Baigun Bhaja

Payesh

MENU 03 Mach Bhape

Luchi

Sukto

Kala Jamun

MENU 04 Prawan Pulao

Mutton Vidalloo

Beans Foogath

Dodol

GOAN

MENU 01 Arroz

Galina Xacutti

Toor Dal Sorak

Alle Belle

MENU 02 Coconut Pulao

Fish Caldeen

Cabbage Foogath

Bibinca

PUNJABI

MENU 01 Rada Meat

Matar Pulao

Kadhi

Punjabi Gobhi

Kheer

MENU 02 Amritsari Macchi

Rajmah Masala

Pindi Chana

Bhaturas

Row Di Kheer

MENU 03 Sarson Da Saag

Makki Di Roti

Peshawari Chole

Motia Pulao

Sooji Da Halwa

MENU 04 Tandoori Roti

Tandoori Murg

Dal Makhani

Pudinia Chutny

Baingan Bhartha

Savian

SOUTH INDIAN

MENU 01 Meen Poriyal

Curd Rice

Thoran

Rasam

Pal Payasam

MENU 02 Line Rice

Meen Moilee

Olan

Malabari Pratha

Parappu Payasam

MENU 03 Tamarind Rice

Kori Gashi

Kalan

Sambhar

Savian Payasam

MENU 04 Coconut Rice

Chicken Chettinad

Avial

Huli

Mysore Pak

RAJASTHANI

MENU 01 Gatte Ka Pulao

Lal Maas

Makki Ka Soweta

Chutny (Garlic)

Dal Halwa

MENU 02 Dal

Batti

Churma

Besan Ke Gatte

Ratalu Ki Subzi

Safed Mass

GUJRATI

MENU 01 Sarki

Brown Rice

Salli Murg

Gujrati Dal

Methi Thepla

Shrikhand

MENU 02 Gujrati Khichadi

Oondhiyu

Batata Nu Tomato

Osaman

Jeera Poori

Mohanthal

HYDERABADI

MENU 01 Sofyani Biryani

Methi Murg

Tomato Kut

Hare Piaz ka Raita

Double Ka Meetha

MENU 02 Kachi Biryani

Dalcha

Mirchi Ka Salan

Mix Veg. Raita

Khumani Ka Meetha

KASHMIRI

Two menus may be formed out of the Dishes given as under:

Rice and Bread Preparations: Mutaegen, Pulao (Kashmiri), Plain Rice, Girdeh, Lawas

Meat Preparations: Gushtaba ,Rista ,Marchevangan korma, Macch Kofta, Yakhean Kaliya, Tabak Maaz, Rogon Josh

Vegetables and Potato: Ruwangan chaman,Choek wangan,Chaman Qaliyan Alleh Yakhean, Dum Aloo Kashmiri ,Nader Palak, Razma Gogji

Sweet Dishes: Kongeh Phirin (Sooji phirni with Saffron), Aae't phirin (Wheat Flour Phirni), Halwa

Chutneys: Mujeh cheten, Ganda Cheten, Dueen cheten, Aleh cheten (pumpkin chutney)

Note: In addition to above each institute to formulate 08 (eight) set of regional menus including snacks, sweets etc.