BSc HOTEL MANAGEMENT FOOD PRODUCTION 1st year notes

NSK NOTES KUMARS RECIPE FILE Page 1
Personal hygiene
Sanitation: - Rules of personal hygiene and sanitary food handling are not
inventedjust tomake your life difficult.
There are good reasons for all of these.
All food service operatorsare responsible for knowing the healthdepartment
regulations intheir owncity and state. (HACCP) HazardAnalysis Critical
Control Point.
Preventing foodborne illness is one of the most important challenge facing
every food service industries.
In order to prevent the illness, afood worker must understandthe source of
food borne disease.
Most food borne illness is the result of eating foodthat has been
contaminated. It means food contains harmful substances that were not
present originally inthe foodor in other words contaminatedfood is that is
not pure.
It is very important to know how these substancesget intothe foodto
contaminate it and how food workers canprevent contaminationand avoid
serving contaminatedfood.
Any substances inthe food that can cause illness or injury is calledas
HAZARD.
Food hazards are of three types:-
1. Biological Hazards
2. Chemical Hazards
3. Physical Hazards

BIOLOGICAL HAZARDS
Pathogens: Microorganisms
1) BACTERIA-Conditiontogrow.
FOOD-Sufficient amount of proteinis best suitedfor bacteriatogrow
MOISTURE-It requires watertoabsorbthe food. Dry foods do not support
bacterial growth. Foods withrelatively highsalt or sugar can alsobe
consideredasafe food.
TEMPERATURE-Bacteriagrows at warm temperature.50
C-600
C is the best
growthsuitedtemperaturetopromote the disease causing bacteria.
OXYGEN-Some bacterianeeds oxygentogrow.
ACIDITY OR ALKALINITY-Ingeneral diseaseproducing bacterialike a. The
acidity or alkalinity of a substance is indicatedby a measurement calledPH.
The scale ranges from0(strongly acidic)to14(strongly alkaline).APH of 7 is
neutral. Pure water has a PH of 7.
TIME-Whenbacteriaare introducedtoa new environment it needs time to
their surroundings before they startgrowing. This time is calledas leg phase.
2) VIRUSES- Viruses are even smaller than bacteria. Unlike bacteria they
can’t reproduce or multiply unless they are inside aliving cell but they can
be carriedonalmost 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 andyeasts are examples of fungi. These are associated with
food spoilage rather thanfood 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. Donot use the following material that causes food poisoning.
i) ANTIMONY-Causedby 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 contaminationof food with objects that may
not be toxic but may cause injury or discomfort.
Examples:Pieces of glass from a brokencontainer.
Metal sharping from an improperly openedcan.
Stones from poorly sorteddriedbeans.
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.
Cuttinginto very fine pieces is called mincing.
Shreddingis 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 consistof microscopic ,unicellular plants which are capable of
rapid multiplication when conditions are favourableand obtain energy
by breaking down sugar to carbon dioxide and alchohol.This process is
known as fermentation and is broughtabout by the enzymes known as
zymasefound in yeast .
Dried yeast.
Activated dried yeast.
Compressed yeast.
Dried yeast: This is a mixture of yeastand corn flour or corn meal
pressed into cakes and dried. The yeastcontinues 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 yeasthas to be soaked in Luke warmwater 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 straightrough mixing .it is less
perishable than compressed yeastand activated dried yeast is longer at
refrigerated temperature than at roomtemperature .
Compressed yeast: this is a moist mixture of yeastplant 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 productto increasevolume and to produceshape 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 measurementof leavening agent is important because small
change can producemajor 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 followingare the stagesthroughwhichitpasses.
Small thread 102ºc 216ºf
large thread 103ºc 218ºf
peerl 106ºc 222ºf
softball 114ºc 237ºf
hard ball 120ºc 247ºf
softcrack 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.

` CONNECTIVETISSUES
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.

BSc HOTEL MANAGEMENT FOOD PRODUCTION 1st year notes

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BSc HOTEL MANAGEMENT FOOD PRODUCTION 1st year notes