food production

Brown Stock ( Estouffade ) 4litres Beef shin bones -4kg   Onions -250gm Carrots -125gm   Leeks-125gm Celery- 125 gm Water-6 litres   Thyme- 01 sprig Bay leaf- 1 nos Peppercorns-1 tsp Tomato paste- 50g Method: 1.        Clean and wash the shin bones to remove any dirt and blood. Crack the bones for better flavour. 2.        Roast the bones in the oven till they are brown. Put in cold water and slowly bring to a boil. Discard the water as it will have impurities and refill the pot with fresh cold water and bring to a boil. 3.        Add tomato paste and simmer the stock for 8 to 10 hours. 4.        Add roasted mire poix only in last one hour remaining and the sachet 30 minutes before the finishing time. 5.        Skim the stock from time to time, as the impurities will rise to the top. 6. ...

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 Indian Cuisine  India is a home to a wide variety of foods from the different regions of the country. The country’s geographically and cultural differences and its variety in local produce, traditions’, temperament and eating habits are the various factors that are responsible for this diversity in its cuisine. In Indian tradition food is placed next to God and that is the reason why food forms a main part of ceremonies and religious celebrations. Indian food has an impression of being spicy and hot, but Indians know that this is far from true. The cuisine of many states form a region has common preparation styles and thus, the flavour profiles of neighbouring states are similar.  Philosophy of Indian food  Food selection, meal timing, and state of awareness during meals either increases ojas (vitality) or ama (toxicity).  1. Select Foods for Your Dosha Type  The Vata dosha (air and space elements)  The Pitta dosha (fire and water elements)  The ...

VEGETABLES Any herbaceous plant or part of a plant that can be eaten either raw or cooked is termed as vegetable. Vegetable contain more starch than sugar unlike fruits and hence, they are extensively used in savoury dishes. Vegetables can be used in various forms such as fresh, frozen, cooked, mashed, dried, and dehydrated. Vegetables have water soluble vitamins such as B and C, and fat soluble vitamins such as A,D,E, and K also contain minerals and carbohydrates. Vegetables have high content of water ranging from 70%-95%. Classification: Vegetables can be broadly classified into two categories such as 1) Below ground and 2) Above ground Which can be further classified – 1) Below ground: a.      Roots: carrots, radish, beetroot. b.      Tubers: potato, sweet potato, colocasia. c.       Bulbs: onion, garlic, shallots, leeks.           ...

  COOKING EQUIPMENT RANGETOPS The range is still the most important piece of cooking equipment in the kitchen, even though many of its functions have been taken over by other tools such as steamers, steam kettles, tilting skillets, and ovens. Types of Cooktops 1. Open elements  (burners), either electric coils or gas flames. These tops are the fastest to heat and can be turned off after short use .However ,cooktop space is limited to one pot per burner. 2. Flattop  or  hot top  (lightweight). Burners covered with steel plate. More cook space is available. Top supports moderately heavy weights. 3. Heavy-duty flattop.  Burners covered with heavy cast steel. The top supports many heavy pots .A thick top requires longer preheating. Set burners for different levels,and adjust cooking heat by moving pots to different spots on the top. 4. Induction cooktops.  A fairly new type of rangetop, the induction cooktop is slowly making its way into commercial kitchen...

 PERSONAL HYGIENE: FOOD SAFETY TIPS  It is vital that good standards of personal hygiene are maintained by food handlers. Contaminated hands will spread bacteria around a kitchen very quickly. To prevent cross contamination of food it is essential to wash your hands frequently. Examples include: ·  Before starting work ·  Before handling food ·  Between handling raw and ready to eat foods ·  After going to the toilet ·  After handling raw foods ·  After handling waste ·  After eating, drinking or smoking, coughing, sneezing or touching your face ·  After taking a break ·  After handling chemicals ·  After handling money  How to wash your hands ·  Use warm water and preferably antibacterial soap. ·  After wetting hands, apply soap and use the following procedure to clean your hands thoroughly: ·  Rub palm to palm ·  Rub backs of both hands ·  Rub palm to palm with fingers ·  Rub backs of finger...

 Professional ethics and etiquette are crucial in maintaining a positive and respectful environment in a kitchen, whether it's a home kitchen or a commercial setting. These principles contribute to teamwork, safety, and the overall quality of the food being prepared. Here are some key points to consider:   Cleanliness and Hygiene: Maintain proper personal hygiene by wearing clean uniforms, washing hands frequently, and tying back hair. Regularly clean and sanitize workspaces, utensils, and equipment to prevent crosscontamination.   Respect and Communication: Treat all colleagues, from chefs to dishwashers, with respect and courtesy regardless of their role or experience. Communicate effectively and professionally, using clear language to avoid misunderstandings.   Punctuality: Arrive on time for shifts and meetings. Being late can disrupt the workflow and cause unnecessary stress for everyone involved.   Teamwork: Collaborate with fellow kitchen staff and co...