a simple ppt on indenting in kitchen

1. QUANTITY FOOD PRODUCTION
by
Chef.Amar dev singh,lecturer,IHM,Gurdaspur
Chef.Gowrishankar,Asst Lecturer, IHM,Gurdaspur
INDENTING
Definition:
o Indent is a document stating the requirements of goods
with the quantity required along with its specification.
o It is sent to the store department, which in turn
procures the items, and dispatches the same to the
department on the day specified.

2. QUANTITY FOOD PRODUCTION
by
Chef.Amar dev singh,Lecturer,IHM,Gurdaspur
Chef.Gowrishankar,Asst Lecturer,IHM,Gurdaspur
PRINCIPLES FOR VOLUME INDENTING
The main principles of Quantity or volume indenting
are as follows:
• Yield of the product
• Type of Event
• Regional Influence
• Service Style

3. QUANTITY FOOD PRODUCTION
by
Chef.Amar dev singh,Lecturer,IHM,Gurdaspur
Chef.Gowrishankar,Asst Lecturer,IHM,Gurdaspur
Portion sizes of various items for different types of
volume feeding
The use of standard recipes offers a sound basis for controlled
portioning and achieving a uniform product. For a healthy adult
person, the following portion sizes can be used (Ready to Eat
portion).
• One KG of Salad – 15-20 portions
• Lamb /mutton/fish fillet -6-8 portions (dry), 8-10 portion
(curry/gravy)
• Chicken 5 portion for curry, 4 portions for butter chicken
• Vegetable 6-8 portions (dry), 8-10 portion (gravy)
• Paneer 10 portion
• Paneer + vegetables – 15-18 portion

4. QUANTITY FOOD PRODUCTION
by
Chef.Amar dev singh,Lecturer,IHM,Gurdaspur
Chef.Gowrishankar,Asst Lecturer,IHM,Gurdaspur
• Dal 25-30 portion
• Rice 8-10 portion
• Rice with bread 20 portion
• Curd for raita 15-20 portion
Dough made with one kg of flour gives
• Phulka 30 no.
• Tandoori roti 12-14 no.
• Paratha 12-14 no.
• Malabari paratha /Roomali roti/naan 10 no.
• Puri (Loochi) 55-60 no.

5. QUANTITY FOOD PRODUCTION
by
Chef.Amar dev singh,Lecturer,IHM,Gurdaspur
Chef.Gowrishankar,Asst Lecturer,IHM,Gurdaspur
Dessert made with one litre of milk
• Rabdi 4 por
• Kesari kheer 4-6 por
• Doodh pak 6 por
• Payasam- 8-10 por
• Phirni 5 por
• Soups 4-5 portion per litre
• Sauces 40-50 ml per portion

6. QUANTITY FOOD PRODUCTION
by
Chef.Amar dev singh,Lecturer,IHM,Gurdaspur
Chef.Gowrishankar,Asst Lecturer,IHM,Gurdaspur
Practical difficulties while indenting for volume feeding
 The perishability of produce Food
 The unpredictability of the volume of business Sales
 Departmentalization
 Uneven Yield
 Non-availability of some ingredients
 People eat in varied proportions
 large number of people have to be fed in a limited time

7. QUANTITY FOOD PRODUCTION
by
Chef.Amar dev singh,Lecturer,IHM,Gurdaspur
Chef.Gowrishankar,Asst Lecturer,IHM,Gurdaspur
Refresh time:
1. Name five portion control tools.
2. 1 kg of cooked dal can be served to _________.
3. 5 kg of Pulao can be served to ___________.
4. 2 kg of atta dough will give ____________
chapaties.

8. QUANTITY FOOD PRODUCTION
by
Chef.Amar dev singh,Lecturer,IHM,Gurdaspur
Chef.Gowrishankar,Asst Lecturer,IHM,Gurdaspur
THANK YOU ALL FOR YOUR
ATTENTION AND ACTIVE
PARTICIPATION IN CLASS.