Model question paper for III Semester

Q1. What is the importance of geographical location in determining the eating habits of a particular place.Support your answer in context of the Goan cuisine? Q2. Describe the important points to consider while planning the menu for Hospital catering. Q3.Prepare a cyclic menu for 300 people of a factory .The tentative cost per person per day is Rs 120.Calculate the food cost /day. Q4.Explain the following terms:   a)Dhungar   b)Ghee darust karna c)Panch phoran 4)Kokum 5)Bibinca 6)Tarami 7)Waazwan 8)Tabak mass 9)Dum Pukht  10)Galle   Q5.What do you mean by SPS.Draw a format for SPS.Explain the importance of purchasing systems in volume feeding outlets. Q6.What do you understand by the term mass feeding/volume feeding/quantity food/industrial kitchen.Name  types of volume feeding organisations with the help of a chart. Q7.Name any ten large kitchen equipments with the help of diagrams. Q8.What do you mean by the term Indent.How is it different from Requisition. Q9.Explain the following Dishes in  one or two lines: 1)Ghoda masala 2)Puran ploi 3)Avial 4)Aabghost 5)Kachi biryani 6)Bakarkhani 7)Sheermal 8)Taaftan  9)Macherjhol 10)Appam Q10.Name any ten Indian breads with a brief description of each .

Standarad Purchase Specification-SPS

Standard purchase specification are concise description of quality, size, weight , or count factor desired for a particular item, Specification buying will give uniformity and consistency to purchasing and receiving, that will aid to maintain a desire food cost and creat a standard product.
Objective:
a) To establish a suitable buying standard for particular commodity for the hotel.
b) To furnish the supplier in writing in specific term the requirement of the hotel.
c) To help in setting the price of a commodity.
d) To obtain a standard product material for f & b dept.
e) To obtain a standard product so that measurement of performance of departments can be accurate.
For proper and effective control, purchase specification should be used in all purchasing. It help in bringing uniformity and consistency in buying, which maintains required cost of product. Each specification is determined by purchase manger, Executive chef, and F & B manager as per the catering policies, menu requirement and price range. The specification format is maintained with F & B service and production, receiving, stores department.

The purchase specifications contain:
a) Definition of each items.
b) Grade or brand name of each item
c) Weight, size, or count.
d) Unit against which price should be coated.
e) Special note for commodity




 

Bsc 6th semester-Menu 6(Italian menu )

Italian International Menu

Bsc 6^th Semester

                                          Menu -6

Minestrone

·         Ravioli Arabeata

·         Fettochini Carbonara

·         Pollo alla Cacciotose

·         Mendanaza Parmigane

 

Minestrone        No of portion-4

·         4 cups vegetable broth

·         4 cups diced tomatoes

·         1 tbsp chopped fresh basil

·         1/2 tsp oregano

·         2 carrots, chopped

·         2 stalks celery, chopped

·         1/2 onion, chopped

·         3 zucchini, chopped

·         1 cup green beans, chopped

·         3 cloves garlic, minced

·         1 bay leaf

·         salt and pepper to taste

·         1 1/2 cups macaroni pasta

Preparation:

In a large pot, combine all the ingredients except the pasta. Simmer over low heat for at least one hour, or until vegetables are tender.

Add the pasta and bring to a slow simmer. Cook for another 20 minutes, or until pasta is done cooking.

Fettuchini Carbonara             6 servings

 

Ingredients

 

·          Makes servings USMetricAdjust Recipe (Help)

·         

·          5 teaspoonsolive oil

·         

·          4shallots, diced

·         

·          1 largeonion, cut into thin strips

·         

·          1 poundbacon, cut into strips

·         

·          1 clovegarlic, chopped

·         

·          1 (16 ounce) packagefettuccini pasta

·         

·          3egg yolks

·         

·          1/2 cupheavy cream

·         

·          3/4 cupshredded Parmesan cheese

·         

·          salt and pepper to taste

Directions

1.      Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.

2.      Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.

3.      In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.

 

Ravilo arabeata/penne arabiata          No of portion-4

Penne Arrabiata

2 tablespoons olive oil
1 clove garlic, chopped
1 teaspoon crushed red pepper flakes -- or more if brave
1 stem fresh rosemary, chopped, or 1 tablespoon dried
5 fresh basil leaves or 1 tablespoon dried
1 large can crushed tomatoes
1/3 cup red wine
Salt and pepper
1 pound box penne pasta or rigatoni, cooked according to package directions

In skillet, sauté garlic, rosemary and red pepper flakes in oil. Add tomatoes, wine, salt and pepper. Cook on medium heat. When sauce begins to bubble, stir and add basil. Reduce heat; cook for 15 minutes or until thickened. Toss with cooked penne or rigatoni. Makes 4 servings

Chicken Hunter style      

No of portion-4

·    Pollo alla Cacciotose

Ingredients

·         Chicken, cut into serving pieces --  .5 kg

·         Flour -- 1 cup

·         Salt -- 1 teaspoon

·         Pepper -- 1/2 teaspoon

·         Olive oil -- 3 tablespoons

·         Onion, chopped -- 1

·         Garlic, minced -- 2 or 3 cloves

·         Porcini or other mushrooms, chopped (optional) -- 2 cups

·         White or red wine -- 1 cup

·         Tomatoes, chopped -- 1 cup

·         Water or chicken stock -- 2 cups

·         Parsley, chopped -- 1/4 cup

·         Fresh rosemary, chopped -- 2 teaspoons

·         Thyme -- 1 teaspoon

·         Salt and pepper -- to taste

Method

1.        Rinse the chicken pieces and pat them dry. Mix the flour, salt and pepper together in a large bowl. Toss the chicken pieces in the seasoned flour, shaking off any excess, and set aside.

2.        Heat the olive oil in a large sauté pan over medium-high flame. Add a few chicken pieces at a time and brown them on both sides. Remove the chicken to a plate. Add the onions and sauté for 2 to 3 minutes. Add the garlic and mushrooms and sauté for another 3 or 4 minutes, or until the mushrooms are wilted and cooked through.

3.        Stir in the wine and tomatoes and simmer for a few minutes until cooked down somewhat. Then stir in the water or stock, herbs and salt and pepper to taste. Reduce heat to medium-low and simmer for 20 to 30 minutes, or until the chicken is cooked through and tender.

4.        Adjust seasoning to taste and serve with polenta or roasted potatoes.

 

Mendanaza parmigane      No of portion-4

Ingredients

• olive oil
• 2 garlic cloves , thinly sliced
• 2 x 400g tins chopped tomatoes
• 1 cinnamon stick
• 1 small bunch basil , shredded
• 3 medium aubergines
• 2 balls mozzarella , sliced
• a handful grated Parmesan (or vegetarian alternative)

1. Heat the oven to 180C/fan 160C/gas 4. Heat 2 tbsp oil in a pan, add the garlic and gently sizzle for 2 minutes. Add the tomatoes and cinnamon and simmer for 15 minutes until thickened. Stir in the basil and season.
2. Slice the aubergines lengthways about 1/2cm thick. Brush both sides with oil, season and griddle (chargrill), turning a few times until completely tender (you could also do this in a non-stick frying pan). It's important to get the aubergine as tender as possible, so give it time.
3. Remove the cinnamon stick and put a few spoonfuls of the sauce in the bottom of an ovenproof dish. Cover with the aubergine and mozzarella then repeat, ending with a thin layer of sauce (you'll have roughly 3-4 layers). Sprinkle with Parmesan and bake for 30-40 minutes until bubbling and golden.

 

 

 

 

 

 

 

 

 

 

Bsc 6th Semester -Menu 7 Spanish

Bsc  6^th Semester International Menu

 

Spanish Menu

 

MENU 07

 Gazpacho

 Pollo En Pepitoria

 Paella

 Fritata De Patata

 Pastel De Mazaana

 

 

Gazpacho                                                   No of portion-4

 

100g slightly stale crusty white bread, soaked in cold water for 20 mins
1kg very ripe tomatoes, diced
1 ripe red pepper and 1 green pepper, deseeded and diced
1 medium cucumber, peeled and diced
2 cloves of garlic, peeled and crushed
150ml extra virgin olive oil
2tbsp sherry vinegar
Salt, to taste
Garnishes – see below

1. Mix the diced tomatoes, peppers and cucumber with the crushed garlic and olive oil in the bowl of a food processor or blender. Squeeze out the bread, tear it roughly into chunks, and add to the mixture.

2. Blend until smooth, then add the salt and vinegar to taste and stir well.

3. Pass the mixture through a fine sieve, then cover and refrigerate until well chilled.

4. Serve with garnishes of your choice: I liked diced black olives, hard-boiled egg and small pieces of cucumber and pepper; mint or parsley also works well, and many people add spring onion, cubes of Spanish ham and so on.

Pollo En Pepitoria                                     No of portion-4

Ingredients

·         For the picada

·         100g blanched almonds, roasted

·         yolks from 6 hard-boiled eggs

·         pinch of saffron threads

·         1 tbsp water

·         pinch of salt

·         For the chicken

·         1.6kg chicken, cut into 12 pieces

·         seasoned plain flour, to coat

·         3/4 cup olive oil

·         4 brown onions, finely diced

·         4 bay leaves

·         5 garlic cloves, sliced

·         2 pinches of saffron threads

·         3 cups Spanish fino sherry

·         1 cup dry white wine

·         6 juniper berries

·         about 700ml chicken stock

·         1 large handful flat-leaf (Italian) parsley, roughly chopped

Method

For the picada

Pound the roasted almonds using a mortar and pestle until broken like fine breadcrumbs. Add the egg yolks and pound until well mashed together. Gently toast the saffron in a non-stick frying pan until you can just detect the aroma. This should only take a minute or so. Put the saffron in a small dish and add the water. Let the saffron steep in the water for 1 minute then add to the almond mix. Blend through and season with the salt.

For the chicken

Lightly coat the chicken with the flour. Heat 1/2 cup of the olive oil in a large heavy-based saucepan over high heat and add six pieces of chicken. After 30 seconds, reduce the heat to medium and season with a pinch of salt. After 4 minutes, turn the chicken over, season the other side and cook for a further 4 minutes until lightly browned. Remove from the pan and repeat with the remaining chicken.

Discard the oil, scrape the pan clean, and heat the remaining oil in the pan over medium heat. Add the onion, bay leaves and garlic and saute for about 10 minutes until the onion is soft and beginning to brown. Add the saffron and cook, stirring, for 1 minute.

Add the sherry and wine and scrape the bottom of the pan with a wooden spoon. Allow to boil for a few minutes then reduce to a simmer and cook for 10 minutes.

Add the chicken and berries and cover with enough of the stock to just cover the chicken pieces. Increase the heat to high, bring to the boil then reduce to a slow simmer. Cover and cook for 1 hour. After 30 minutes, check for seasoning and add salt if necessary.

When ready, the meat should be beginning to separate and come away from the bone. Just before serving, stir through the picada and simmer for 1 minute to thicken the sauce. Sprinkle with the parsley and serve.

 

Paella                                       No of portion-4

·         2 tablespoonsolive oil

1 tablespoonpaprika

·        

2 teaspoonsdried oregano

·        

salt and black pepper to taste

·        

2 poundsskinless, boneless chicken breasts, cut into 2 inch pieces

·          

·        

2 tablespoonsolive oil, divided

·        

3 clovesgarlic, crushed

·        

1 teaspooncrushed red pepper flakes

·        

2 cupsuncooked short-grain white rice

·        

1 pinchsaffron threads

·         1bay leaf

·        

1/2 bunchItalian flat leaf parsley, chopped

·        

1 quartchicken stock

·        

2lemons, zested

·          

·        

2 tablespoonsolive oil

·        

1Spanish onion, chopped

·        

1red bell pepper, coarsely chopped

·        

1 poundchorizo sausage, casings removed and crumbled

·        

1 poundshrimp, peeled and deveined

1.      In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.

2.      Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.

3.      Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.

4.      Spread rice mixture onto a serving tray. Top with meat and seafood and mixture.

 

 

 

 

 

FRITTATA DE PATATA         No of portion-4

Ingredients:

4 large potatoes

2 onions thinly sliced

1/2 cup olive oil

8 large eggs

1 tsp. salt

1/2 tsp. white pepper

Instructions:

Wash and peel potatoes and slice very thin with a mandolin slicer.

Heat oil in a large skillet. Add onions and cook for five minutes at medium heat.

Add prepared potatoes and cook until fork tender. Season with salt and pepper.

Drain extra oil from the pan. Break the eggs in a bowl season with salt and pepper and stir until smooth.

Add eggs to potato mixture and blend well. Place skillet pan back on the stove and cook until set.

Place a big plate on top of the skillet and flip the tortilla allowing it to fall onto the plate.

Slide tortilla back onto the skillet and finish cooking until firm and lightly brown.

Cool and serve sliced into pie-Iike slices

 

 

 

 Pastel De Mazaana                 No of portion-4

 

Ingredients:

• ½ oz. butter, softened
• ½ lb. sugar
• 4 oz. plain flour
• ½ tsp. baking powder
• 1 egg
• 2 ½ tsp. dried mint leaves
• 2 ½ tsp. ground cinnamon
• 4 medium-sized tart cooking apples, peeled quartered, cored and cut lengthwise into ¼ inch slices
• 3/8 pint double cream, whipped (optional)

Method:

1. Preheat the oven to 350ºF. Grease the bottom and sides of an 8 by 8 by 2 inch baking dish with softened butter, using a pastry brush. Set aside.

2. Mix the sugar, flour, and baking powder and sift them into a mixing bowl. Make a well in the centre and drop in the egg. Mix together with two table knives until the flour has thoroughly absorbed the egg.

3. Stir the mint leaves and cinnamon together in a large mixing bowl. Add the apples and toss them about with a wooden spoon until the slices are evenly coated on both sides.

4. Arrange the slices in the baking dish and scatter the flour mixture over them, spreading and pressing it gently into a smooth layer to cover the apples completely.

5. Bake in the centre of the oven for about 45 minutes, until the topping is crusty.

6. Remove the dish from the oven, cover it tightly with a lid or foil, set aside to cool.

7. Serve at room temperature.