Vijay Savani submitted a document to Mrs. Rashmi Francis thanking the institute for opportunities to learn about the hospitality sector. The document included menus for starter, soup, main course and dessert items as well as recipes and preparation instructions. It also covered topics like flight catering operations, food safety and types of alcoholic and non-alcoholic beverages.

1. SUBMITED BY : VIJAY L. SAVANI
SUBMITED TO : MRS. RASHMI FRANCIS
BATCH : A-3
CENTER : AHMEDABAD
YEAR : 2015-2016

2. Acknowledgement
I, Vijay Savani, am thankful to Frankfinn Institute of Air
Hostess Training
for providing me with opportunities to know and
understand the hospitality sector for my future
development and career growth.
My sincere gratitude towards my faculty Mrs. Rashmi
Francis for knowledge, strong support
and guidance throughout the sessions.

3. Menu items
 Starter:
• Spicy beef and tomato sausage rolls
• Paneer Pakora
 Soup:
• Cold Cucumber Soup
 Main course:
• Egg Paneer Onion Masala
• Chole with Poori
 Dessert:
• White chocolate cheesecake with passionfruit sauce
• Almond strawberry roulade

4. Starter: Spicy beef and tomato
sausage rolls
• Ingredients
• 250g minced beef
• 1tbsp sun dried tomato paste
• 1-2tsp chilli flakes
• 1 small red onion, peeled and
finely chopped
• salt
• freshly ground black pepper
• 375g puff pastry, ready rolled
• 2 egg yolks beaten, to glaze
pastry

5. Recipe
• Combine all the filling ingredients together and
preheat the oven to 220C/425F/Gas 7. Unroll the
pastry on to a lightly floured work surface. Cut
into 2 long rectangles. Cut the large rectangle in
half lengthways, then cut both smaller rectangles
into eight equal sections. You now have 16
rectangles in total.
• Brush one end of each rectangle with a little of
the beaten egg, lay a piece of sausage filling at
the other end. Roll the sausage filling up in the
pastry to enclose and repeat until all the pastry
and filling has been used. Score the tops with a
sharp knife for decoration. Brush all over with the
rest of the beaten egg.
• Bake in the oven for 25–30 minutes, or until the
pastry has turned golden-brown and looks
crisp. Remove from the oven and leave to cool
slightly before serving.

6. Starter: Paneer Pakora
• Ingredients
• Paneer - 1/4 kg, wash and slice into 1" pieces (1/4"
thickness)
• Besan - 1 cup, (chickpea flour/senaga pindi)
• Rice flour - 2 tbsps
• Corn flour - 1 tbsp
• Red chili powder - 1/2 tsp
• Ginger garlic paste - 1 tsp
• Ajwain - 1/2 tsp (carrom seeds)
• Baking soda - pinch
• Salt to taste
• Cooking oil for deep frying

7. Recipe
• Method
• Mix a cup of besan, rice flour, corn four, ginger garlic paste, red chili
powder, baking soda and salt and enough water to make a thick paste.
• Blanch paneer pieces for 5 mts in hot water and drain.
• Heat oil for deep frying in a heavy bottomed vessel, dip each paneer piece
in the prepared pakoda batter such that it is coated on all sides and place
in the hot oil. Deep fry on medium flame to a golden brown shade and
remove onto absorbent paper.
• Place on a serving plate and serve with tomato ketchup or green chutney
and a cup of masala chai.

8. • Tips
• You can sandwich two paneer
pieces with green chutney and
then dip in pakoda batter and
deep fry.
• A tsp of green chili paste can
be added to the pakoda batter
and reduce red chili powder
accordingly.
• The batter should not be
runny or too thick. It should be
just right that the paneer is
coated well with the batter.

9. Soup: Cold Cucumber Soup
• Ingredients
• 2 cups cucumber cubes
• 1/2 cup finely chopped cucumber
• 1/2 cup low-fat milk , 99.7% fat-free
• 1/4 cup low-fat curds (dahi)
salt to taste
• 2 tsp low-fat butter
• 1 tbsp finely chopped capsicum
• For The Garnish
• a few mint leaves (phudina)
freshly ground black pepper (kalimirch) to taste

10. Recipe
• Method
• Combine the cucumber cubes and 1½ cups of water in a deep non-
stick pan, mix well and cook on a medium flame for 10 to 12
minutes or till the cucumber turns soft. Keep aside to cool
completely.
• Combine the cucumber, milk, curds and salt and blend in a mixer till
smooth. Keep aside.
• Heat the butter in a deep non-stick pan, add the chopped cucumber
and capsicum and sauté on a medium flame for 2 minutes.
• Remove from the flame, add the cucumber-milk mixture and mix
well. Cool slightly and refrigerate for atleast 30 minutes.
• Serve chilled garnished with mint leaves and black pepper powder.

11. Main course: Egg Paneer Onion Masala
• Ingredients :
• 4 hard boiled eggs – shells removed & cut into halves
• 1/2 cup paneer / cottage cheese cubes
• 1/2 cup finely chopped onion
• 3 green chilies – chopped
• 1/2 tbsp ginger-garlic paste
• 1/4 tsp turmeric powder
• salt to taste
• 1 tsp mustard seeds
• 1 stick curry leaves
• 1 tbsp chopped coriander

12. Recipe
• Method:
• Heat 3-4 tbsp oil in a pan or wok/kadhai.
Fry paneer cubes till it turns golden
brown. Remove from the oil and keep
aside. Add mustard seeds in the same oil.
• Add curry leaves and saute a while. Add
chopped onions and green chilies. Cook
for a min on low-medium flame.
• Add ginger-garlic paste and stir well. Add
turmeric powder and saute a while. Add
fried paneer cubes, salt and cook for 2
mins.
• Add eggs and stir well till it is coated well
with masala. Cook for 5 mins and garnish
with chopped coriander. Serve hot with
roti, chapati or pulka.

13. Chole with Poori
• Ingredients :
• 1 cup chickpeas (kabuli channa)
• 1/2 cup chopped onions
• 1/2 cup chopped tomatoes
• 1 tsp baking powder
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp lemon juice
• 1 tsp garam masala
• 5-6 dry red chilies
• 1 tsp coriander seeds
• salt to taste
• 1 tsp mustard seeds

14. • Method :
• Soak the chickpeas overnight in water. Next
day, pressure cook the chickpeas and baking
powder with 1/2 cup water for 4-5 whistles.
Once pressure settles, drain the water
completely.
• Grind coriander seeds and dry red chilies to
a smooth paste adding little water. Heat oil
in a kadhai and temper mustard seeds. Add
chopped onions and saute a while. Add
ginger-garlic paste and chopped tomatoes.
Fry for two mins and add chickpeas. Add
turmeric powder and garam masala.
• Mix well and add lemon juice and salt to
taste. Add little water if needed. Cook it
covered for 10-15 mins and serve hot with
poori and halwa.

15. Dessert: White chocolate cheesecake
with passionfruit sauce
• Ingredients :
• 300g shortbread biscuits, crushed
• 125g unsalted butter, melted
• 150g white chocolate
• 3 gold-strength gelatine leaves (see note)
• 1/4 cup (60ml) milk
• 500g cream cheese, softened
• 395g can condensed milk
• 300ml thickened cream
• Pulp from 6 passionfruit (to give 3/4 cup)
• 125g caster sugar

16. • Method
• Grease a 23cm spring form cake pan. Combine
biscuits and butter, then press into base of cake
pan. Chill for 30 minutes.
• Step 2Meanwhile, place chocolate in a bowl set
over a pan of simmering water (don’t let the bowl
touch the water), stirring until smooth. Cool to
room temperature.
• Step 3Soak the gelatine leaves in cold water for 5
minutes. Heat milk in a pan over medium-high heat
until just below boiling point, then squeeze excess
water from the gelatine leaves and add leaves to
the hot milk, stirring until dissolved. Set aside.
• Step 4Whiz cream cheese, condensed milk and milk
mixture in a food processor until smooth. Add
chocolate and pulse to combine. Whisk cream to
soft peaks, then fold into chocolate mixture. Pour
over biscuit base. Chill for 6 hours or overnight.

17. Cont…
• Step 5Meanwhile, pulse the passionfruit pulp in a food
processor a few times to separate the pulp from the seeds.
Strain, reserving seeds and juice, but discarding the pulpy
flesh. Set aside.
• Step 6Place sugar and 100ml cold water in a pan over low
heat, stirring to dissolve sugar. Increase heat to medium-
low and cook, swirling the pan occasionally and brushing
down the sides with a damp pastry brush, for 5-6 minutes
until a golden caramel. Add passionfruit juice and 1/4 cup
(60ml) water (be careful as it may spit), reduce heat to low
and stir until smooth. Cool slightly, then stir in the reserved
seeds. Chill until ready to serve.
• Step 7Serve the cheesecake drizzled with passionfruit
sauce.

18. Almond strawberry roulade
• Ingredients :
• 3 eggs
• 1/4 cup caster sugar
• 2 1/2 tablespoons plain flour, sifted
• 250g strawberries, hulled, chopped
• 1/4 cup pure icing sugar, sifted
• 250g mascarpone cheese
• 2 tablespoons flaked almonds, toasted
• Pure icing sugar, to serve

19. • Method
• Preheat oven to 200°C. Grease a 25cm x 30cm Swiss roll pan. Line
with baking paper. Dust lightly with flour.
• Step 2Using an electric mixer, beat eggs and sugar together for 5
minutes or until thick and creamy. Using a large metal spoon, fold
flour into egg mixture until just combined. Spread mixture over
prepared pan. Smooth surface. Bake for 5 minutes or until a skewer
inserted into the centre comes out clean.
• Step 3Turn sponge onto a sheet of baking paper. Carefully peel away
baking paper lining. Allow to cool. Mash strawberries roughly with a
fork. Add icing sugar and stir to combine. Fold strawberry mixture
into mascarpone. Spread mixture over sponge, leaving a 1cm border.
Using baking paper as a guide, roll up sponge from short end to
enclose filling.
• Step 4Place sponge, seam side down, on a plate. Top with almonds.
Dust with icing sugar. Serve.

20. Flight catering
Introduction
• Flight kitchen operations is a
typical form of mass catering, but
has some unique features
distinct from food preparation in
restaurants and hotels.
•The huge increases in air traffic
had created the need for mass
catering which varied from small
kitchen to a large catering.
•Food storage and preparation of
serving takes place in aircraft
galleys.

21. Cont…
• hot meals include break fast, lunch, crew
meals, double upliftment meals etc.
• cold meals include cut salads, sandwich pater,
fruit basket and platter etc.
• the airlines normally order their meals 3 to 4
days before the scheduled departure.
• the food loaded on high loaders will be finally
dispatched to the respective aircraft.

22. Flight Catering: Flow Chart

23. Flight Catering: Safety &Health
Measures
• Regards to food hygiene risks in airline catering operations
microbiological hazards are the most important.
• Many flight kitchens now use the hazard analysis critical
control point system.
• In order to ensure that food suppliers have implemented
and maintain a sufficient control level in their production
plant, flight caterers should audit their suppliers.
• The authorities responsible for controlling flight kitchen
operations must have good knowledge of the special
features of this type of mass catering.
• Bacteriological results of food, drinking water and ice cubes
are inspected to ensure that the buyer's specifications are
being adhered to.

24. Beverages
Alcoholic beverages :-
• Wine
• Beer
• Rum
• Brandy
• Whisky
• Gin
• Vodka

25. BEER
• Generally, The entire crop of the village is bought. It is
cut dried naturally and stored in sacks, fumigated,
away the floor and walls for better ventilation. The
barley is screened for any foreign ripened material like
straw and pebbles. This is done on conveyor belts or
floors, mechanically or manually

26. TYPE OF BEER
• DRAUGHT: Fresh and un
pasteurized
• LAGER : Bottom
fermented
• ALE : Top fermented
• BOCK : Heavy, dark lager
from Germany. Very
strong in alcohol content.
• PORTER : Made from dark
malt. Has a sweet

27. • AN ALCOHOLIC BEVERAGE MAY BE DEFINED
AS A POTABLE BEVERAGE CONTAINING AT
LEAST 5% ALCOHOLIC BY VOLUME.
• FERMENTED : WINE, BEER
• DISTLllED : RUM, BRANDY, WHISKY, VODKA
ETC.

28. How do you open a bottle of Beer…???
• You throw it at a wall it
bounces does a 360 explodes
and kills same wells then has a
baby witch its lid is open.
• Wines are generally served at
room temperature or a few
degrees cooler than room
temperature (around 60-65
degrees Fahrenheit).They are
best served in bowl shaped
glasses ,which creates greater
surface

29. HOW TO SERVE BEER…???

30. HOW TO SERVE BEER…???
• How one should serve a whiskey. Some hosts might be
concerned about how to serve a whiskey that avoids
the pitfalls from potential whiskey snobs (who may no
longer be your friends, of course) while at the same
time being flexible enough for varied tastes.
• Slow down service to buy time.
• Be aware of the amount of alcohol being sold and
served to all customers.
• Offer hot drinks such as coffee or tea.
• Watch customers for outward signs of intoxication.

31. NON-Alcoholic Beverage

32. Types of Glasses

33. Glassware
• Three basic parts
ofglassware
• Bowl – Area to hold
thebeverage.
• Stem – Attaches
thebowl to the base or
foot.
• Base or Foot –
Supportsthe glass on a
flatsurface.

34. Glassware
• Three Types of Glassware
• Tumblers: Flat-bottomed
glass that is a bowl
without a stem or foot
(rocks, highball).
• Footed Glassware: Bowl
sits directly on the base
or foot (brandy, beer).
• Stemware: Any glassware
having a bowl, foot, and a
stem (wine).

35. TEA IS A NON ALCOHOLIC DRINK
TYPE OF TEA:

36. • Tea is an infusion made by steeping processed
leaves, buds, or twigs of the
tea bush, Camellia sinensis, in hot water for
several minutes, after which it is drank. The
four basic types of true tea are black
tea, oolong tea, green tea, and white tea. The
term "herbal tea" usually refers to infusions
or tisane of fruit or herbs that contain no
Camellia sinensis

37. HOW TO SERVE TEA ?
• Non-alcoholic drinks you should
have a selection of tall (hi ball)
glasses, short (on the rocks)
glasses, martini glasses. For non-
alcoholic drinks with fruit juice,
you can make a fruit kebab by
threading onto the wooden
skewers fruit such as maraschino
cherries, pineapple chunks, orange
slices, apple slices, and so on.
Allow room on either end of the
wooden skewer so that you can lay
the fruit kebab right on top of your
non- alcoholic drinks.

38. • Non-alcoholic beverage is
a beverage that contains
no alcohol. Such drinks are
generally
drunk for refreshment, or
to quench peoples
thirst. Non-a Non-alcoholic
drinks include carbonated
drinks, dairy and yogurt-
based beverages, juices,
energy drinks, teas,
coffees, and enhanced
waters.

39. Conclusions
• From the HOSPITALITY I have learnt lots and
lots of information about hotel industry,
restaurants , how to serve the people ,how to
be a hotelier and what are the responsibilities
of the food and beverage manager. It helps me
to present me as a professional person in front
of this industry.

40. Bibliography
• http://www.slideshare.net/RoshineRosh/fb-fam-
ppt-frankfinn?related=2
• https://realfood.tesco.com/recipes/spicy-beef-
and-tomato-sausage-rolls.html
• http://www.sailusfood.com/2013/03/24/paneer-
pakora-indian-snacks-recipes/
• http://www.jopreetskitchen.com/2015/02/egg-
paneer-onion-masala.html
• http://www.jopreetskitchen.com/2012/06/chole-
with-poori.html

41. Cont…
• http://www.taste.com.au/recipes/29909/whit
e+chocolate+cheesecake+with+passionfruit+s
auce?ref=collections,dessert-recipes
• http://www.taste.com.au/recipes/18166/almo
nd+strawberry+roulade?ref=collections,desser
t-recipes
• http://www.tarladalal.com/Cold-Cucumber-
Soup-1346r