bsc hotel management food production 1st year notes

NSK NOTES KUMARS RECIPE FILE

Personal hygiene

Sanitation: - Rules of personal hygiene and sanitary food handling are not

invented just to make your life difficult.

There are good reasons for all of these.

All food service operators are responsible for knowing the health department

regulations in their own city and state. (HACCP) Hazard Analysis Critical

Control Point.

Preventing food borne illness is one of the most important challenge facing

every food service industries.

In order to prevent the illness, a food worker must understand the source of

food borne disease.

Most food borne illness is the result of eating food that has been

contaminated. It means food contains harmful substances that were not

present originally in the food or in other words contaminated food is that is

not pure.

It is very important to know how these substances get into the food to

contaminate it and how food workers can prevent contamination and avoid

serving contaminated food.

Any substances in the food that can cause illness or injury is called as

HAZARD.

Food hazards are of three types:-

1. Biological Hazards

2. Chemical Hazards

3. Physical Hazards


BIOLOGICAL HAZARDS

Pathogens: Microorganisms

1) BACTERIA-Condition to grow.

FOOD-Sufficient amount of protein is best suited for bacteria to grow

MOISTURE-It requires water to absorb the food. Dry foods do not support

bacterial growth. Foods with relatively high salt or sugar can also be

considered a safe food.

TEMPERATURE-Bacteria grows at warm temperature.50C-600C is the best

growth suited temperature to promote the disease causing bacteria.

OXYGEN-Some bacteria needs oxygen to grow.

ACIDITY OR ALKALINITY-In general disease producing bacteria like a. The

acidity or alkalinity of a substance is indicated by a measurement called PH.

The scale ranges from 0(strongly acidic)to 14(strongly alkaline).A PH of 7 is

neutral. Pure water has a PH of 7.

TIME-When bacteria are introduced to a new environment it needs time to

their surroundings before they start growing. This time is called as leg phase.

2) VIRUSES- Viruses are even smaller than bacteria. Unlike bacteria they

can’t reproduce or multiply unless they are inside a living cell but they can

be carried on almost any surface and can survive for days or even months.

Because viruses do not multiply in food like bacteria. Food borne viral

diseases are usually caused by contamination from people, food contact

surface or in the case of sea foods, contaminated water.

3) PARASITES-Parasites are organisms that can survive only by living on or

inside another organism. Human parasites are generally transmitted to

them from the animal host. These are very small and microscopic. They

can be killed by proper cooking or by freezing.

4) FUNGI-Molds and yeasts are examples of fungi. These are associated with

food spoilage rather than food borne disease. Most molds and yeast, even


those that cause spoilage are not dangerous to most human beings.Some

of the fungi are useful.

E.g.: Veining (of) in blue cheese, fermentation of bread dough

CHEMICAL AND PHYSICAL HAZARDS

Chemical poisoning is caused by the use of

defective or improper equipment or equipment that has been handled

improperly. Do not use the following material that causes food poisoning.

i) ANTIMONY-Caused by storing or cooking acid foods in chipped grey

enamel ware.

ii) CADMIUM-Caused by cadmium plated ice cube tray or container.

iii) CYANIDE-Caused by silver polish containing cyanide.

iv) LEAD-Caused by lead water pipe/containing lead/utensils

containing lead.

v) ZINC-Caused by cooking food in zinc plated galvanized utensils.

vi) COPPER UTENSILS-Carbonated beverage in contact with copper

tubing.

PHYSICAL CONTAMINATION:

It is a contamination of food with objects that may

not be toxic but may cause injury or discomfort.

Examples: Pieces of glass from a broken container.

Metal sharping from an improperly opened can.

Stones from poorly sorted dried beans.

Hair in food.


Personal hygiene

Most food borne illness/disease may also be caused or spread by food handler also.

Some examples of situations in which cross contamination can occur include the following.

1. Mixing contaminated left over with a freshly cooked batch of food..

2. Handling ready to eat food with unclean hands. Handling several types of foods

without washing hands in between.

3. Cutting raw chicken and then using the same cutting board unsanitary to cut

vegetables.

4. Placing ready to eat food on a lower refrigerator shelf and allowing juices from raw

fish and meat to drip on to them from an upper shelf.

5. Wiping down work surface with a soiled cloth.

Good personal hygiene

Even when we are healthy, we have bacteria all over our skin and in our nose and mouth.

Some of these bacteria if given the chance to grow in food will make people ill.

1. Do not work with food if you have any communicable disease or infection.

2. Bath or shower daily.

3. Wear clean uniform.

4. Keep hair neat and clean always. Always wear hat or hair net (inside the kitchen )

5. Keep moustaches and beard trimmed and be clean shaved.

6. Wash hands and exposed farp of arm before work and as often as daring work

including

After eating/drinking or smoking.

After using toilets.

Often touching or handling anything that may be contaminated with

bacteria.

7. Cover cough and sneezes then wash hands.

8. Keep your hands away from your face, eyes, hair, and arms.

9. Keep finger nails clean and short. Do not wear nail polish.

10. Do not smoke or chew gums while on duty.

11.

12. Do not sit on work tables.

13. Does not use strong perfume a mid-deodorant can be used.


Procedure for washing hands

1. Wash hands in/with hot running water. Use water as hot as you comfortably stand.

Hot at least 100’f/38’c is best suited.

2. Apply enough soap, to make good lather.

3. Rub hands together thoroughly for 20 seconds or longer, washing not only the hands

but the wash and the lower part of the forearm.

4. Using a nail brush cleans be neat the finger nails and fingers.

5. Rinse hands well under hot running water. If possible use a clean paper towel to turn

of the water to avoid contaminating the hands by contact with soiled towels.

6. Dry hands with cleans single use paper towels or warm air hand dryer.

Use of gloves

1. Use gloves to handle/serve/touch ready to eat foods. For which doesn’t need any

further cooking.

2. Wash hands before putting in gloves or when changing to another pair. Gloves are

not a substitute for proper hand washing.

3. Remove and discard gloves, wash hands one change to a new pair of gloves after

handling one food item and before starting work on another.

4. Gloves are for single use only.


Pre preparation of ingredients

Mise en place :-

Only if advance preparation is done thoroughly and systematically will service go smooth.

Good chefs take pride in the thoroughness and quality of their advance preparation of mise

en place.

This French term meaning

‘’ Everything putt in place’’ (preparation of ingredients )

Even on the simplest level preparation is necessary. If you are preparing only for the recipe

you must first:-

o Assemble your tools.

o Assemble your ingredients.

o klash, trim, cut, prepare and measure your raw materials.

o Prepare your equipment

preheat of oven

line baking sheet etc.

Only then you begin the actual preparation.

Solid foods which are to be mixed have to be reduced sizes which will allow them to

combine readily.

1. WASHING: - This is done to remove superficial dirt. Wash vegetables, meat and

fish in cold water and before any preparation is done. If they are soaked for a long

period or washed after cutting, there is greater loss of water soluble vitamins and

minerals.

Thawing: -frozen foods to be brought to their original state before

any preparation is done. That process of converting is called a

thawing. Thawing is done by three ways:-

1. Putting the food in a container with water and allowing

the water to run on the food.

2. By storing in a refrigerator maintained at 3*c to 4*c

prior to a day of cooking.

3. Microwave throwing.

2. PEELING AND SCRAPING: - Spoilt, soiled, and inedible portions are

removed. Skins of the vegetables like potatoes, carrots etc. or of fruits are removed


by either peeling or scraping, khlen peeling, removed as little of the fleshy part as

possible.

3. Pairing: - removing the outer surface layer by cutting as in paring an apple. A circular motion is used.

4. CUTTING: - reducing to small parts by means of a knife or scissors . When the

reduction is done by a chopping knife or a food chopper it is known as chopping.

Cutting into even sized cubes is called dicing.

Cutting into very fine pieces is called mincing.

Shredding is cutting into fine long pieces with a knife or shredder.

Slicing is also cutting into thin long pieces, but these are not as fine as shredding.

5. Grating: - reducing to fine particles by rubbing over a rough sharp surface.

6. Grinding: - reducing to small fragments by crushing in a mill or in a grinding

stone.

7. Mashing: - this is a method of breaking up soft foods such as a cooked potatoes

or vegetables. 8. Sieving: - passing through wire mesh to remove impurities to break down to

even portions or to enclose air. 9. Milling: - removing the husks from cereals is called as milling applied to

mills/rice mills etc. 10. Steeping: - extracting the colour and flavour by allowing the ingredients

to stand in water generally at a temperature just below the boiling point as a tea

preposition or as in saffron.

11. Slitting: - to make a slit in the middle length wise as a slitting of green

chillies. 12. Skimming: - to remove the floating impurities in stock making or in milk

is called as skimming. 13. Centrifuging: - promotion of separation by the application of whirling

force. Separation of batter from curd or cream from milk. 14. Emulsification: - blending of one liquid with another in which it is

insoluble e.g. oil and egg yolk in mayonnaise preparation.

15. Evaporation: - removal of excess moisture by heating/boiling the food.


16. Homogenisation:-sub division of layers drops into smaller ones by

passing through a small hole use great pressure is called as Homogenisation.

Methods of mixing food

1. Beating: - generally applied to thin mixtures of liquid. Should be done with the

aim of incorporated air. E.g.

Beating of egg in cave mawing.

This term is used with synonymously with whipping.

2. Blending: - mixing one or more ingredients thoroughly with a help of

blender/whisk/ or a food processor mixie.

3. Cutting in: - incorporation of fat in flour with the help of a knife by cutting is

called as cutting in. this produce a coarse division of fat and does not result in

blending.

E.g. cutting of fat into pastry mixture.

4. Creaming: - softening of fat by frication of a wooden spoon or by hand. This is

generally followed by incorporation of sugar as in cake mixing.

5. Folding:-mixing mixtures by corn flour lifting and droping motion. The edge of the

spoon is used. The mixture is carefully lifted and turned completely and then gently

replaced.

6. Kneading:-Manipulating by altering pressure with folding and stretching motion.

The food is pressed with the knuckle. The dough is tough from outside of the basin to the

centre and at the sometime the bowls is moved so that the different sections are kneaded

at the same time .this will ensure even distribution of ingredient.

7. Rubbing in: -Rubbing of fat into flour with the help of fingers. Rub until the mixture

becomes like a bread crumb. This is normally done with the tip of your finger.

8. Rolling in: - rolling of fat in the dough as in the puff pastry.(butter)into the soft dough

This is normally done with rolling pin .

9. Pressing in: - This is done to shape up the cutter eg. Cutlets or as .The method to

separate the liquids from solids by weights or mechanical pressure as in the making of

paneer.


10. Stirring:- Mixing foods with a suitable tool such as a spoon by a circular motion in a

concept with the pan

i.) To prevent the food from burning.

ii.) To drive out the air as previously enclosed.

iii.) To blend.

Preliminary cooking and flavouring.

Advanced preparation often required for certain precooking and flavouring of

ingredients to make them ready for use in the finished recipe.

Preliminary Cooking and Flavoaring.

Advance preparation often requires certain precooking and flavouring of ingredients to

main them recovery for use in the finished recipe.

Blanching / pro cooking

Removing the outer sine by putting food in the hot water, bringing it to boil and refreshing it

under cold running water is called as blanching.

To remove the outer skin of vegetable such as tomato.

To remove the outer skin of almonds pista etc.

To whiten the meat bones in moving white stock.

To remove the impurities as in making stock.

To remove blood strains as in bones again in stock making.

Marinating :

To soak the food product in seasoned liquid in order to

Flavour the product

Tenderise the product.

Marinates have four categories of ingredients.


1. Oil: oil helps to preserve the meat moisture.It is sometimes added especially for

long marinations when the oil would only float on top, out of contract with the

product being marinated. Tasteless vegetables oil is used when a natural flavour is

required. Specially oils such as olive oil, are used to add flavour to the item being marinated.

2. Acids from vinegar, lemon juice or wine: acids helps to tenderise

the protein food. It added flavours (its own and dissolved flavours from spices and

herbs) Strong acids can be used in marinades if they are used in small quantities or if the

meat is marinated for only a few hours.

3. Flavouring -spices, herbs, vegetables: a wide choice is available

depending upon the purpose. Whole spices release flavours more slowly, so they are

more suitable for long marinations.

4. Salt: they are used to tenderise the food. In right quantity they brings out the taste

and flavours of other ingredients.

Texture

It is a term used to describe the characteristic of a finished food product. The order in which

ingredients are added, the way of mixing and the methods of cooking effect the resulting

products.

A good cook should not only to distinguish between one texture and another but also be

able to produce what he or she want.

Only through experience one can find out the correct texture of a particular product.

A brief description of some commonly food texture and their correct occurrence is given

below, but it must also be born in mind that the different between one texture and another

is very fine.

1. Firm and close: the holes made by the raising agents are many but small and

the mixture is not in the least spongy. The fat is added prevent the mixture from

being too hard. E.g. In biscuit or plain small pastry.

2. Short of crumbly: this is similar to firm and close but more fat is added.in short

bread non

3. Spongy: a soft and elastic texture showing inclusion of air e.g. swiss role spong

cake and idly.


4. Light and even:holes are plentiful and of a fair size. The food is firm but not

hard or foush. It is neither so short as pastry nor as spongy as sponge cakes e.g.

madeira cake. 5. Flaky: this is caused by the method of adding fat. Thin crisp layers are formed

,separated by air process.The flakes themselves should not be tough .eg. flaky and

puff pastry.etc. Coarse: - holes are large and uneven. And the food in

the seen in the centre. This is brought about by the addition of

too much of raising agent or too little liquids. Dough: - coarse mixtures are also dough.

Doughness is coarse by too much liquids are through in correct

mixing. This will also result if too little fat is added.

Hands: - bad fault brought about by the addition of too

much of liquid or too much pressure while mixing. Hand

mixtures are usually heavy since the air enclose drained off.

Cooling materials :-Different raw material are used in cooling to produce a complete

dish. Each ingredients in dish has a special part to play and knowledge of what each food

does is necessary to understand cooling thoroughly.

The materials are classified according to the part they play in making up of dishes

Given below are the classification of raw materials:-

1. FOUNDATION INGREDIENTS.

2. FATS AND OILS

3. RAISING AGENTS.

4. EGGS

5. SALT

6. LIQUIDS

7. FLAVOURING AND SEASONING

8. SWEETENING

9. THICKNENING


Foundation ingredients: - Every dish has a foundation ingredient on which the other

ingredients are based.

It can be a liquid or a solid .eg.the foundation ingredient in the bread is flour, meat in

roast, milk or stove in soups.

It is not only necessary to know the proportion of various ingredients but also the

composition of the different ingredients and the action of heat on these .

Food composed of five main constituents:-

1. Carbohydrates

2. Fats

3. Proteins

4. Vitamins

5. Minerals .


FATS AND OILS

Oils are liquid at room temperature but solidify at - temperature. The commonly used cooling oils are - oil , sesome oil , cotton sew oil, olive oil , pecnatool . corn oil and sunflower oil.

Hydrogenation of oils:

Whale oil, cotton seed oil, soya been oil , peanut oil, etc are sold as

shootering of varigingconsistencie .

The conversion of oil into fat is brought about by a process known as the

hydrogenation .

Treating oil under presence of a cotalysh, usudllyn :ceael under these condition the

unsaturated fatty acids present in the oil combine with hydrogen. This chemical

process beings about a physical change, the liquid of become solid fat.

Fats are used in covering either as shortening agent or as frying medium.

Fats are used in confection any to enrich the food and to import to them short eating

qualities. Collectively they are reffered to as shortening agent.

There effect is to be breakdown or destroy the toughness of qlvten , so that instead

of being long and sough to eat food containing fat brave of short and reailymest in

the mouth.

As shortening agent Fat add up:

* Nutrition value.

* contributsfolhechoraetenstic flavour and texture .

The type of fat and the way in which fat is incorporated affect the texture as in short

crust pastry fcalley pastry, puff pastry.

As het malt fat, cooling must be done at the correct temperature So that the flour

can absorb the fat as it melt .

Set the heat is insufficient the fat runs out of the mixture and is wasted besides

leaving the food fought and oly.

Fat as a frying medium function in 3 ways:

1. Transfer heat to the food to be fried. 2. It add nutritive value of the food. 3. It contributes to the flavour of the food.

Fat used for frying should have a high sroee point low moisture content , and high stability

and a acceptable flavour.


Rendening of fats :

The process of melting to extract fat from fatty fissues good soppy of dripping

can be obtained by rendening down suet fat surrounding the kidney of low or sheap and

pieces of fat and from meat.

RAISING AGENTS/LEAVENING AGENT

The function of the raising agents is to puff up the food so that it spreads and rises. Thus

making it light not close and heavy.

The tiny air spaces caused by the raising agents are retained during the process of cooking.

The leavening of flour mixer each accomplished by the expansion of incorporated air and by

the internal production and expansion of water vapour and carbon dioxide.

When the product is heated, the air expands and the part of water vaporises.

The formation of carbon dioxide requires the presence of suitable micro-organisms.

GLUTEN

Gluten a substance found in flour develops when moisture is added and helps to retain the

raising agents within foll the food sets, thus helping to make the food light. Gluten is a sticy

elastic substance which stretches as the air or gas expands and preventing these from

escaping. The air or gas trapped in the mixture expands further when heated and make the

cooked food light. Too much raising agents raises the food too rapidly, break the surface

and allows the gas produced to escape and as a result the product sinks and become heavy.

Raising agents

Mechanical chemical biological

1. Air as raising agent: - air is incorporated by shifting flour, by beating eggs or by

beating the mixture itself. 2. Water vapour as a raising agent: - water vapour is formed in quantities

sufficient to raise the mixture when liquids and flour are used in correct proposition.

3. Chemical as raising agents: - chemical such as soda bi carbonate, cream or

tartur, baking powder, ammonium carbonate etc. are added to mixture to make

food light. In each case the result is the production of carbon dioxide. 4. Yeast as raising agent:-carbon dioxide is produced either from sugar by yeast, or

from a carbonate usually, sodium bi carbonate by action of an acid.


Yeast: - fermentation is a process by which yeast acts on carbohydrates and

change them into carbon dioxide gas and alcohol. This release of gas produces the

leavening action in yeast product. The alcohol evaporates completely during and

immediately after baking.

Yeast 1ºc/34ºc ------ -----Inactive: storage temperature.

60º to 70ºf ------- --slow action

(15ºc to 20ºc)

70º to 90ºf ---------- bost growth

(20ºc to 32ºc) proofing temperature for bread dough.

Above 100ºc --------- reaction slows.

(38ºc)

140ºf(60ºc) ----------yeast is killed.

Yeast

Yeast consist of microscopic ,unicellular plants which are capable of

rapid multiplication when conditions are favourable and obtain energy

by breaking down sugar to carbon dioxide and alchohol.This process is

known as fermentation and is brought about by the enzymes known as

zymase found in yeast .

Dried yeast.

Activated dried yeast.

Compressed yeast.

Dried yeast: This is a mixture of yeast and corn flour or corn meal

pressed into cakes and dried. The yeast continues to live but in an

inactive state .when furnished with food and moisture, it begins to

develops and multiply, but this process is slow.


Dried yeast has to be soaked in Luke warm water and mixed with soft

dough, before all the ingredients are added.

Activated dried yeast: This develops more rapidly than dried yeast and

is the type now available .it can be used in straight rough mixing .it is less

perishable than compressed yeast and activated dried yeast is longer at

refrigerated temperature than at room temperature .

Compressed yeast: this is a moist mixture of yeast plant and starch.

The yeast remains active and will grow and multiply rapidly when added

to dough. It has to be kept in refrigerated temperature.

Leavening agent:leavening is the production of incorporation of gases

in a baked product to increase volume and to produce shape and

texture. These gases must be retained in the product until the structure

is set enough (by the coagulation of gluten and egg protein) to hold its

shape.

Exact measurement of leavening agent is important because small

change can produce major defects in baked products.

Action of heat on carbohydrates

Starches and sugar are carbohydrates. Both compounds are present in foods in many terms.

They are found in fruit, vegetables, grains, beans and nuts.

Meat and fish also contains a small amount of carbohydrates. The most important changes

in carbohydrates by heat caramalization and gelatinization.

Caramelization: is the browning of sugar. The browning of sautéed vegetables and the

golden crust of bread crust are formed of caramelization.


Sugar is changed into insert sugar (by a process where sucrose is broken down into glucose

and fructose) when heated with fruit juices or other weak acids.

Sugar on boiling passes through regular stages till it becomes caramelized at 163 ºc/325ºf.

The following are the stages through which it passes.

Small thread 102ºc 216ºf

large thread 103ºc 218ºf

peerl 106ºc 222ºf

soft ball 114ºc 237ºf

hard ball 120ºc 247ºf

soft crack 143ºc 290ºf

hard crack 156ºc 312ºf

caramel 163ºc-177ºc 325ºf-350ºf

Gelatinization occurs when starches absorb water and swell. This is a major principle of

the thickening of sauces and in the production of breads and pastries.

Generally starches swells up and become softer. Starch is enclosed within granules. These

starch, they swell up and then burst and release the starch .

Actions of HEAT on Proteins

Protein is the major component of meats,poultry,fish,egg, milk, and milk products. It is also

present in smaller amounts in nuts, beans and grains.

Coagulation

Proteins consist of long chains of components called amino acids. These chains normally

form tight coils. As proteins are heated the coils gradually unwind. At this point , the

proteins is said to be denatured . When the protein coils unwind they become attracted to

each other and form bonds. This bonding is called as coagulation.

The coagulation proteins form a solid network of these bonds and become firm. As the

temperature increases, the proteins shrink and become firmer and lose major moisture .

Exposure of proteins to excessive heat toughens them and makes them dry . Most proteins

coagulation are called at 160º F to 185 º F (75º to 85º) .

MAILLARD REACTION

Many protein foods such as meat, Contain small quantities of carbohydrates. When amino

acids in the proties chains react with carbohydrates molecules and undergo a complex

chemical reaction . The result is that they turn brown and develop richer flavour. This

reaction is called as MAILLARD REACTION.


` CONNECTIVE TISSUES

These are special proteins that are present in meats . Meats with a great deal of connective

tissues are dissolved when cooled slowly with moisture . Cooling tough meats properly

therefore makes them more tender .

Acids such as lemon juice , vinegar and tomato products to two things to protein . They

speed up coagulation , they help dissolve some connective tissues .

The coagulation process helps in keeping the nourishment within the food . When boiling

protein foods such as meat and fish . When roasting meat put tehm in oven which is at a

fairly high temperature and then reduce the heat . The Myoglobulinin the muscle tissues

and haemoglobin in the capillaries give meat its red colour . Both these decompose on

heating causing a brown colour , which is generally found in cooled meat .

Actions Of Heat On Fats

Fats are present in meats , poultry , fish , egg , milk products nuts and grains and to a lesser

extent vegetables and fruits .

Fats are also important as cooling medium as for trying fats are either solid or liquid at room

temperature . Liquid fats are called as oils .when solid fats varies . when the fats are heated ,

they begin to break down from solid to liquid . The melting point of solids fats varies .when

the fats are heated , they begin to break down . When hot enough , they deteriorate rapidly

and smoke the temperature at which this happens is called the smoke point and it varies by

type of fat it stable fat one with a high smoke is an important consideration in deep fat

frying .

Continous use of fat deteriorates because of excessive temperature , moisture , air and the

presence of carbonized crumbs and small pieces of food to a point where it will just bubble

in the pan , too where to perform the action of frying . Fat begins to thicken , becoming

gummy like substance . This condition is known as BLYMENIZATION , and fat that has

reached this stage is no longer fit to use .

ACTION Of HEAT On minerals

There is no appreciable loss of minerals due to cooking , except when cooking liquor is

thrown out . Some minerals are made more rapidly available by cooking .

ACTIONS Of HEAT On VITAMIINS

Vitamin C , is the only vitamin which is really unstable when heated , although careful

cooking helps to retain some of it . Vitamin A and D ARE NOT destroyed by ordinary cooking

methods. Vitamin B may be destroyed during cooking it cooled at high temperature, eg


baking of biscuits and manufacture of breakfast, cereals, by the addition of baking soda or

when cooking liquor is thrown away.