This document discusses the basic commodities used in pastry making. It covers various flours and starches like self-raising flour, cake flour, and corn flour. Sugars and sweeteners like various types of sugar, honey, and syrups are mentioned. Dairy products including milk, cream, butter and eggs are listed. Common fats and oils as well as leavening agents like yeast, baking powder, and bicarbonate of soda are described. Finally, flavorings such as chocolate, coffee, spices, and nuts used in pastries are outlined.
Gravy is the soul of Indian cuisine. Gravy is a thick liquid of saucy consistency that provides body and flavor to the curries and other food preparation
Intro to principles of food production powerpoint presentation in food production.
Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner.
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Food service outlets serve various types of meals includes - breakfast, brunch, lunch, afternoon & high tea, dinner and supper.
This presentation gives knowledge about types of breakfasts available in breakfast served in food service outlets.
an topic which can help every culinary aspirant and chef who wants to learn about cold kitchen and Garde Manger. This is helpful for understanding the basic of larder and its preparations.
Gravy is the soul of Indian cuisine. Gravy is a thick liquid of saucy consistency that provides body and flavor to the curries and other food preparation
Intro to principles of food production powerpoint presentation in food production.
Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Do not forget to follow me on twitter @joviinthecity Thank you!
Food service outlets serve various types of meals includes - breakfast, brunch, lunch, afternoon & high tea, dinner and supper.
This presentation gives knowledge about types of breakfasts available in breakfast served in food service outlets.
an topic which can help every culinary aspirant and chef who wants to learn about cold kitchen and Garde Manger. This is helpful for understanding the basic of larder and its preparations.
Factors Affecting Hotel Room Tariff
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Fixed check-in/chek-out bais-24hrs,night bais
Room rate Designations
MEal plans
Room Tariff card,broucher and its importance
Room tariff fixation-cost based ,Rule of thumb vs Hubbart formula and competiton based ,market based and demand based
Room Designations
Types of Rooms
Room Configurations to suit guest preferences
Numbering of rooms
Room status reconciliation
Room status codes, Discrepancy report.
Glossary of Front Office Terms
Reservation in the hotel industry is defined as ‘blocking a particular type of guest room (e.g., single room, double room, deluxe room, executive room, suite, etc.), for a definite duration of time (i.e., number of days of stay), for a particular guest’.
Guest name and surname
Guest address and telephone number
Company affiliation (if applicable) Expected arrival date
Planned departure date or length of stay
Required room rate Required room type
Room number
Method of payment
Special requests
Signature
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Different Sections & Layouts of front office and their importance
Co- ordination of front office with other departments
Equipments used in Front office.
Hospitality industry—its origin and growth.
Travel and tourism—their evolution, importance, and related industries.
Evolution and growth of the hotel industry in the world and in India
Classification of Hotels.
Need for organization.
Vision,mission,objective,goal & strategies.
Major departments of Hotels.
Major and minor revenue generating departments
Procedure for receiving message on telephone and in person
paging and types of paging a guest
Handling guest room key cards
Processing of key cards
Handling guest mail
Wake up call
procedure of room change
Guest complaints and types
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2. VARIOUS COMMODITIES USED
IN PASTRY
• Flours and starches
• Sugars and other sweeteners
• Dairy products
• Fats and oils
• Gelatin
• Flavorings
• Nuts
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3. FLOURS AND STARCHES
• Self raising flour is most commonly used
• Special cake flour with a low gluten content is used to
get soft textured cakes
• Strong white flour has a high gluten content and is
suitable for puff pastry.
• Corn flour is used for thickening in custards
• Arrowroot is used for producing a clear jelly when
combined with water it is used to thicken sauces
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4. FLOURS AND CEREALS USED IN
BREAD MAKING
• WHOLE MEAL FLOUR – It is a type of flour which is
full i.e. nothing is taken away or added
• BLEACHED WHITE FLOUR - It is creamy in colour
artificially whitened by the addition of bleaching agents
like chlorine
• ORGANIC FLOUR – It refers to flour that has been
milled from naturally produced wheat i.e. no pesticides
used in its cultivation
• STRONG FLOUR - It is the best type of flour for making
breads . if the flour is too hard then we will get a bread
that is course textured 4www.indianchefrecipe.com
5. • FINE FRENCH PLAIN FLOUR : mixture of
white and plain flour used by the french bakers
called as farine fluide
• BRAN : it is the papery thin covering on the
wheat grain. bran cannot be digested by our
body but is a good source of fiber in a diet
• KERNELS OF WHEAT : it is the inner
portion of the wheat grain when the husk is
removed
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6. WHEAT GERM : this little seed is rich in
vitamin b and e, proteins and salt and is
present in the whole meal flour but partially
removed in brown flour
BARLEY : grown across europe and was
used to make breads when wheat became
expensive. now used more commonly for
brewing
BUCK WHEAT : it comes from the family of
rhubarb and dock and there fore not a
cereal
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7. • CORN : corn is a symbolic word used by the
british to talk about a predominant grain that
grew in the region the flour is mixed with
gluten rich flour before being made into bread
• MILLET : it was an animal cereal and thrives
in the tropics
• OATS : cultivated by the the scotts and they
enjoyed the porridge made out of it. grown
primarily for animal consumption
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8. • RYE : it prefers cold climate to grow so it
is found to be used in many breads in
Germany
• SPELT : it is one of the most cultivated
grain and is a type of wheat grown in
northern Europe
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9. • GRANARY FLOUR : it is a proprietary blend
of brown and rye flour and malted wheat grain
• MALT HOUSE FLOUR : it is a combination
of stone ground brown flour, rye flour and
malted wheat flour with wheat flakes
• GRAHAM FLOUR : very popular in u.s and
is coarser than the wheat flour it is named
after Rev. Sylvester Graham
• BROWN FLOUR : it is flour with 85 % flour
and the rest is wheat bran and wheat germ
extract
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10. • WHEAT GERM FLOUR : it is flour that
has 10 % added wheat germ it is very
healthy, it has a very nutty flavour
• SEMOLINA : the wheat kernel or
endosperm milled after removing the bran
and the wheat germ
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11. RAISING AGENTS
• YEAST- most popular and the most simple of all leavening
agent
• BAKING POWDER- this is made of an acid and an alkali when
they come in contact with water it carbonates and forms air
pockets
• BICARBONATE OF SODA- this is the leavening in the irish
soda bread ,this is an alkali when mixed with water and an
acid releases carbon dioxide gas
• CREAM OF TARTAR- powder extracted from the wine casks
• CITRIC ACID- powdered substance extracted from citrus
juices
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12. NATURAL LEAVENERS
• IT IS MADE WITH A MEDIUM OF FLOUR OR
GROWN ON POTATOES, YOGHURT AND
TREACLE
• SOUR DOUGHS
• it is also based on the natural leavening it depends
wholly on the wild yeast in the atmosphere. in France
it is called as Levain used for baguettes
• in local language it is called as a starter it can take up
to a week to ferment
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13. FATS AND OIL
• VEGETABLE OILS
• BUTTER
• MARGARINE
• ANIMAL FAT such as
LARD
SUET
• RENDERING FAT
• CLARIFYING BUTTER
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17. Gelatin
• It is used as a setting agent
• Available in two forms - leaf gelatin and
powdered gelatin- which one do you think is
stronger?
• Agar is also used for its setting properties in
many desserts. A vegetarian option
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18. Flavourings
• Chocolate and its multiple varieties are used
• Coffee instant or ground coffee
• Spirits used for flavouring all kinds of desserts
• Spices cinnamon, nutmeg, ginger and vanilla
pods are the spices most commonly used
• Essences- natural extracts of fruits and
vegetables are used sparingly
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