This document provides recipes for 10 Indian sweets:
1) Fusion Burfi with chocolate and nuts layered in khoa
2) Milk Cake made by boiling milk powder, sugar and ghee until thickened
3) Microwave Doodh Peda made from condensed milk, milk powder and butter then formed into balls
4) Wheat Halwa cooked with wheat flour, sugar, milk and ghee then whipped smooth
5) Pineapple Rasamalai sandwiches made with pineapple filling and rabdi cream
6) Microwave Halwasan made by puffing gond crystals in ghee then adding flour and milk to make a halwa
7) Almond Katli decorated with p
The presentation covers the spoilage aspect of Chicken Soup Powder, especially from microbiological point of view. It also suggests modifications in packaging process.
The presentation covers the spoilage aspect of Chicken Soup Powder, especially from microbiological point of view. It also suggests modifications in packaging process.
Notes on the technology of milk powder and the faults that may occurs during storage. Besides, the manufacture of instant milk powder and how to modify cow milk to produce humanized milk.
Cheddar-type cheeses are characterized by the mixing of salt with the curd before it is pressed into a coherent loaf. Salt considerably retards the growth of lactic acid bacteria. Because of this, most of the lactose in the curd should have been converted before the curd is salted, & curd making, therefore, requires a long time. Moreover, salted curd tends to fuse poorly during pressing if its pH is still too high (above, say, 5.6) because the curd flows insufficiently.Formerly, when cheese was made from skimmed milk, the milk was usually left for creaming for such a long time that it turned sour. Naturally, the curd was also acidic & could thus be salted before pressing; an example is Frisian cheese.
However, currently most cheeses of this type are made of unsoured milk, such as Cantal & almost all British types. The cheese becomes relatively dry due to the long curd-making time & the low pH. Because the salt is relatively homogeneously dispersed through the fresh cheese, it can be made in large loaves, which is desirable to prevent water loss by vaporization & to minimize curing costs. On the other hand, it takes a long time for the interior of the loaf to cool.
These cheeses are typically hard with a long shelf life & without a surface flora. The best known is Cheddar: about 50% fat in the dry matter, not more than 38% water, Originally of cylindrical shape, weighing about 30 kg. Nowadays, mostly rectangular blocks of variable (often large) size are made. Cheddar & derived varieties are now manufactured all over the world, though primarily in English-speaking countries. Cheshire is slightly more acidic & has a somewhat higher water content. This is also true of Caerphilly, but this cheese is eaten while young & is mainly used in cooking. Stilton is quite different. Its salted curd is not heavily pressed & is shaped into a cheese with an open texture; the cheese becomes veined with blue mold.
Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey.
Notes on the technology of milk powder and the faults that may occurs during storage. Besides, the manufacture of instant milk powder and how to modify cow milk to produce humanized milk.
Cheddar-type cheeses are characterized by the mixing of salt with the curd before it is pressed into a coherent loaf. Salt considerably retards the growth of lactic acid bacteria. Because of this, most of the lactose in the curd should have been converted before the curd is salted, & curd making, therefore, requires a long time. Moreover, salted curd tends to fuse poorly during pressing if its pH is still too high (above, say, 5.6) because the curd flows insufficiently.Formerly, when cheese was made from skimmed milk, the milk was usually left for creaming for such a long time that it turned sour. Naturally, the curd was also acidic & could thus be salted before pressing; an example is Frisian cheese.
However, currently most cheeses of this type are made of unsoured milk, such as Cantal & almost all British types. The cheese becomes relatively dry due to the long curd-making time & the low pH. Because the salt is relatively homogeneously dispersed through the fresh cheese, it can be made in large loaves, which is desirable to prevent water loss by vaporization & to minimize curing costs. On the other hand, it takes a long time for the interior of the loaf to cool.
These cheeses are typically hard with a long shelf life & without a surface flora. The best known is Cheddar: about 50% fat in the dry matter, not more than 38% water, Originally of cylindrical shape, weighing about 30 kg. Nowadays, mostly rectangular blocks of variable (often large) size are made. Cheddar & derived varieties are now manufactured all over the world, though primarily in English-speaking countries. Cheshire is slightly more acidic & has a somewhat higher water content. This is also true of Caerphilly, but this cheese is eaten while young & is mainly used in cooking. Stilton is quite different. Its salted curd is not heavily pressed & is shaped into a cheese with an open texture; the cheese becomes veined with blue mold.
Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey.
Plump Belgian waffles are topped with fresh fruit and whipped cream to make a sweet breakfast or an elegant dessert. Find Quick & Easy Belgian Waffle And Fruit Recipes!
Dr Sunil Kumar PPT and Document Link details - Google Sheets.pdfDr. Sunil Kumar
All PPT Link to Download
title
Hunar se rozgar in f & b service theory manual
Co operation to other department on hotel
Upselling methods
Checkout system
Bell boys
Bell desk
Arrival & departure
Career in tourism
Careers in the hospitality industry
Check out procedure
Classification of hotels
Club service facilities in hotels
Concierge functions
Concierge
Definition of hospitality
Effective complants handling
Eva floor
front office basic
Functions of reservation &porters
Grooming standards
Group check in
Guest check out
How to hadle complaints
How to write job descriptions
Introduction to the hospitality industry
Jobspecification
Mail handling
Mission statement
Notes on duties of f.o staff
Registration
Reservation channels
Reservation modes
Reservation sources
Reservation&room selling procedures
Reservation
Reservations
Rooms all type
Sections of front office department in hotels
Skills of f.o
Telephone techniques
Time share
Types of hotels
Types of hotels
Types of rack rates
Types of reservation
Types of tourism
career path in hospitality
Yield management
Job interview attire slide show
Food and bevarage sections in hotels
G.d techniques
Group discussion
House keeping basics
Importance of h.k deptt
Improving communication
Interview presentation1
Interview questions
Interview questions
Interview
Interview preparation for_website_68141_72873
Interviewing skills
Interviewing skills
Interviewing powerselling
Inventory of linen
Laundry equipment notes
Laundry location
Laundry
M.p tourism
Manager skills ppt
Moments of truth
Motivation
Opl
Personal hygine
Personality devolopment
Ppt mtivation
Ppt on managerial skills
fish ppt
Providing execeptional service
Quality service delivery
Quality service
Research project on medical tourism
Resources successful interviews
Resume &interview
Resume&interview preparation
Room status
Safety by h.k deptt
Self introduction
Service types
Service
Solving the mystique of interviewing
Table setting
Types of interview
Uniforms
Various tourism
Wash cycle
What towear
state institute of hotel management , tilyar lake , rohtak News
state institute of hotel management , tilyar lake , rohtak
Body language
introduction to hk_dept.
Wines of port & spain
1 beer and beer service
2 wine service
Alcoholic beverage
Alcoholic beverages
American whicky
Armagnac
Basic of wine
Beer ok
Beer1
Bitters
Brandy
Brandy2
Champagne
Cocktail
Cocktails
Cognac
Dine with wine
Distillation
English gin
French wines
Gin
Gin
Gin2
Irish whiskey
Italain win
Italy win (2)
Ital y win
Liqueur
Liqueurs
Eating market dynamics
the leela kempinski gurgaon delhi ncr
3 deptt of hotels
Advertisements
INTRODUCTION OF HOSPITALITY INDUSTRY
Banquet
Banquets
Bar operations
Bar operatioon
Basicskill
Beverage service
Body language new
Body language
Body language
Breakfast ok
Buffet
C.v&interview preparation
Calcutta times bash
Career planning1
Cheese ok
Wine project
01 menage
02 preparation of table
03 standard cover
04 sequence of service
05 silver service
Resort Management is the comprehensive and strategic oversight of all operations within a resort property, aimed at delivering exceptional guest experiences and maximizing profitability. It involves the efficient coordination of various departments, including accommodations, food and beverage, recreational facilities, guest services, and administration.
A successful resort management team ensures that all aspects of the resort are functioning seamlessly to create a welcoming and enjoyable environment for guests. This includes maintaining the highest standards of customer service, implementing effective marketing and sales strategies, managing reservations and bookings, coordinating housekeeping and maintenance services, and overseeing financial operations.
Resort managers are responsible for setting the overall vision and direction of the property, developing strategic plans to attract and retain guests, and ensuring that the resort meets or exceeds guest expectations. They work closely with department heads and staff to provide ongoing training and guidance, fostering a culture of exceptional service and professionalism.
In addition to guest satisfaction, resort management also focuses on financial performance. Managers are responsible for budgeting, cost control, and revenue management to optimize profitability. They analyze market trends, monitor competitors, and make informed decisions to drive revenue growth and operational efficiency.
Resort management also involves maintaining and enhancing the resort's physical infrastructure, including buildings, landscapes, and amenities. This includes regular maintenance, renovations, and upgrades to ensure a visually appealing and well-maintained property.
Furthermore, resort managers must stay abreast of industry trends, technological advancements, and evolving guest preferences. They leverage this knowledge to implement innovative practices, adopt sustainable initiatives, and deliver unique experiences that set their resort apart from competitors.
Digital Marketing All Module Sunil Kumar.pptxDr. Sunil Kumar
Slide 1: Introduction
Welcome to the Digital Marketing Presentation
Overview of the power and potential of digital marketing
Slide 2: What is Digital Marketing?
Definition of digital marketing
Importance of digital marketing in today's business landscape
Slide 3: Key Components of Digital Marketing
Search Engine Optimization (SEO)
Pay-Per-Click Advertising (PPC)
Social Media Marketing
Email Marketing
Content Marketing
Influencer Marketing
Slide 4: Benefits of Digital Marketing
Increased brand visibility and recognition
Enhanced targeting and personalization
Improved customer engagement and interaction
Higher conversion rates and ROI
Real-time tracking and analytics
Slide 5: Digital Marketing Channels
Website and Landing Pages
Search Engines (Google, Bing, etc.)
Social Media Platforms (Facebook, Instagram, LinkedIn, Twitter)
Email Platforms (Mailchimp, Constant Contact, etc.)
Online Advertising Networks (Google Ads, Facebook Ads, etc.)
Slide 6: Developing a Digital Marketing Strategy
Identifying business objectives and goals
Understanding target audience and buyer personas
Selecting the right digital marketing channels
Creating compelling content and messaging
Implementing effective tracking and measurement
Slide 7: Digital Marketing Tools and Technologies
Analytics platforms (Google Analytics, Adobe Analytics)
Customer Relationship Management (CRM) software
Marketing Automation tools (HubSpot, Marketo, etc.)
Social media management and scheduling tools
Content management systems (CMS)
Slide 8: Best Practices for Digital Marketing Success
Consistent branding and messaging
Mobile optimization and responsive design
A/B testing and optimization
Data-driven decision making
Continuous learning and staying updated with industry trends
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Food Processing and Preservation Presentation.pptxdengejnr13
The presentation covers key areas on food processing and preservation highlighting the traditional methods and the current, modern methods applicable worldwide for both small and large scale.
Hotel management involves overseeing all aspects of a hotel's operations to ensure smooth functioning and exceptional guest experiences. This multifaceted role includes tasks such as managing staff, handling reservations, maintaining facilities, overseeing finances, and implementing marketing strategies to attract guests. Effective hotel management requires strong leadership, communication, organizational, and problem-solving skills to navigate the complexities of the hospitality industry and ensure guest satisfaction while maximizing profitability.
1. 1. Fusion Burfi
Ingredients
Grated khoa (without sugar) - 3 cups
Powdered sugar - 1 cup
Dark chocolate - 100+100gms
Chopped walnuts/almonds - ½ cup
Method
1. Cook grated mava powdered sugarin a kadai on a low flame, till it starts leaving
the pan.
2. Remove & cool.
3. Divide into 2 parts.
4. To one part add 100 gms melted chocolate (cooled)+ chooped nuts.
5. Leave the other part white.
6. In a greased square tin, pour the chocolate mixed khoa & above that, the white
khoa part.
7. Once it sets, cut into squares
8. Dip the white t top part in melted & cooled chocolate.
9. Decorate with walnuts/slivered almonds..
2. 2. Milk Cake
Ingredients
Mix together:Milk - 500 ml
Milk powder- ½ cup
Sugar - ½ cup
Ghee - ½ cup minus 1 tbsp.
Alum, powdered - a very tiny pinch – half of 1/8 tsp.
Method
1. Make sure there are no lumps and boil the mixture in a heavypan, stirring
regularly.
2. When the mixture starts leavingghee, it is ready.
3. Grease a vessel & arrange chopped nuts on it.
4. Empty the mixture on it & leave it to cool completelyto room temperature.
5. Invert on a plate.
6. You can decorate after coolingand invertingon a plate, also.
3. 3. Microwave Doodh Peda
Ingredients
Condensed Milk - 1 tin (400 gms) Milk powder - 1 cup
Melted butter - 2 tbsp.
Saffron - a pinch (warm & powder) Cardamom powder - 1 tsp
Method
1. Take in a MW big casserole,milk powder,condensed milk & butter.
2. MW Hi for 3 mts.
3. After every 1 mte, stir
4. Remove,add spices & MW Hi for 1-2 mts.
5. Remove,cool thoroughly& form pedas.
6. Overcookingis disastrous! You cannotroll into pedas.Undercookinggives soft
pedas which is a better option.
4. 4. Wheat Halwa
Ingredients
Wheatflour - 1 cup
Sugar - 1 cup Milk - 1 ½ cups Ghee - ½ cup
Method
1. Cashew nuts & raisins each 4 tsps, fried in 1 tbsp of above ghee
2. cardamom powder - 1 tsp
3. Colour- a pinch, of your choice
4. Keep the mixture in a tall vessel inside the pressure cooker.
5. When the first whistle comes,lower the flame & cook for 10 mtes.
6. Cool & open.
7. Beat the mixture with a whisk or hand blenderfor the texture to become smooth &
uniform.
5. 5. Pineapple Rasamalai
Ingredients
Tinned pineapple can be used.
Use any bread – white, brown or multigrain.Cut uniform thin rounds.
Keep Milk – ½ cup ready, to dip them
Filling:
Mix together:
Finelychopped pineapple - 2 tbsp Soft paneer,grated - 3 tbsp Powdered sugar - 1
tbsp
For InstantRabdi:
Mix thoroughly:
Milk, condensed milk & cream - each ½
Method
1. Dip each bread round in cold milk & keep on a plate.
2. Place some filling.
3. Sandwich with another milk-dipped bread round.
4. Pour the rabdi over & garnish.
5. Serve chilled.
6. 6. The more time it soaks, the better it tastes.
7. 6. Microwave Halwasan
Ingredients
ghee -1 tbsp
gond -2 tbsp
Method
This recipe uses edible gum called gond in North India. Theyare crystals,
usuallyeaten in winter,
after beingroasted in ghee & powdered.Theyare very good for lactating
mothers & and also helps to strengthen the backs.
When roasted in medium flame in little ghee /oil, they puff up very
well.Onlythen, they can be powdered
I did this in MW. The same recipe is applicable to stove-top.
1. In a MW bowl, take:
2. ghee - 1 tbsp
3. gond - 2 tbsp
4. MW Hi for just 1 mte.
5. The crystals puff up. Remove & keep aside.
6. In the same bowl,take 1 tbsp + 2 tbsp wheatflour.
7. mix & MW Hi for 1 mte.
8. Remove,mix well & add gond.
8. 9. Add 500 ml of milk + 1 tbsp curd
10. MW Hi for 5 mtes, definitelystirring twice in that time.
11. Mix & MW medium for 10 mtes, stirring regularly.
12. Add 5 tbsp good qualitypowdered jaggery.
13. Mix well & continue to cook on medium & medium lo till it gathers in a
mass.
14. This will take roughly20 mtes.
15. Remove & add 12 tsp each of cardamom & nutmeg powder+ a pinch of
warm saffron.
16. Leave to cool completely& pat into shapes of your choice.
17. Garnish with nuts.
9. 7. Almond Katli with Pista
Ingredients
Almnd powder- 100 gms
Sugar - 65 gms
Ghee - 1 tsp
Liquid glucose - 10gms
Saffron - a pinch
Method
This is jiffy if you have almond powder.To make 100 gms almond powder:
Mix 120 gms of whole almod with 1 cup of water and MW Hi for 3 mtes. Remove,
blanche & dry. Keep in a plate, spread out & MW Hi for 2 mtes. Cool & powder,
pusatingto preventit from becomingsticky. Measure out. Measure is important
to get it right.
1. Add ½ cup of sugar to water & boil, stirring occasionally,to get one string
syrup.
2. Remove & add all other ingredients.
3. Mix very well – it will be a sticky dough.
4. Spread on greased butter paper.
5. Level well, cool & cut into pieces.
6. Before it dries up, sprinkle chopped pista to garnish.
10. 8. Pista Burfi
Ingredients
Almnd powder- 100 gms
Sugar - 65 gms
Ghee - 1 tsp
Liquid glucose - 10gms
Saffron - a pinch
Method
1. Follow the same procedure as for
2. Almond Katli with Pista Garnish
3. Keep silver leaves ready. A sheet of it has tobe gently taken & reversed on
the burfi when it is
still hot . This is very important as otherwise it will not stick to the burfi.
4. Then cut when cool and keep airtight.
5. The liqid glucose is not shown in the ingredients.
6. I added a drop of green food colour. This is optional.
7. Glucose & colouringare not shown in the photos.
11. 9. Apple Peda
Ingredients
Khoa (with or withoutsugar) - 100gms
Grated paneer - 100 gms
Milk powder- 100 gms
Icing sugar or artificial sweetener - 2-3 tsp
Cardamom powder - 1/2 tsp (optional)
Method
Now, deigner sweets are very popularin famous sweetshops.So, try one to
match your Diwali
saree / dress!!
You can make it in any shape,have 2, 3 colours, layers etc – I am quite poor as
an artist!!
The followingbase needs only blending& no cooking. The dough is flexible &
can be moulded to any imagination.
12. 10. Choco Pista Roll
Ingredients
Grated khoa - 1 cup
Powdered sugar - 1/4 cup (can use sugar substitute)Cocoa powder - 1 tsp
Chopped pista - 2 tbsp
Method
Combine khoya & powdered sugar in a heavy bottomed pan and cook on
a slow flame, while
stirring continuouslytill the sugar has dissolved & the moisture has evaporated.
Cool completely,mix well & divide into 2 portions.
To one portion add cocoa powder,mix well & roll into rectangle.
To the other portion, add chopped postas,mix well & make a roll of 1” diameter.
Place the pista roll in chocolate rectangle and roll in such a way that the
chocolate rectanglecovers the pista roll evenly from all sides and there are
no cracks on the
surface.
Wrap the roll in a butter paper & refrigerate till firm - about10 mts. Remove
paper, slice 1/2” thick & serve.