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Assistant Cook- Learners Manual - High Impact Tourism Training for

1. Food Production has been designed to equip people working in the kitchen on the technical and practical know how of the food production It is esoecially for those who want to start their career as an assistant cook in restaurants and hotels There is particular emphasis on basic food preparation procedures methods of cooking and various techniques and skills required in the food production sector as well as other related topics such as safety and security at work This manual can be used by any restaurant or a hotel who want to extend the knowledge of their kitchen personnel on food production Throughout the development of the material the competence of the present work force in Kathmandu valley was considered through market need analysis in the food and beverage sector Further inputs with the help of TVET service providers working in the food and beverage sector in Nepal were incorporated to the development of materials and content this was further complimented by the industry experts who shared their knowledge on curriculum and material development standards Objective of the Food Production Assistant Cook To equip beneficiaries on essential knowledge needed in food production Particularly on improving kitchen hygiene grooming kitchen waste handling different cooking methods preparing the different dishes kitchen equipment hazards and working effectively and efficiently in a kitchen Learning outcome of the training Upon
2. BATONNET JULIENNE TOURN SMALL DICE BRUNOISE NTON KILL E na j Tn DII K LARGE tit M 2 L T sh WSANNE oe st 9 s Un t CITRUS SEGMENTS CHIFFONADE MEDIUM ONION DICE 4 1 7 Vegetable Storage Remember the following when storing vegetables e Store potatoes onions garlic and uncut pumpkin in a dry place not in the fridge e Most vegetables for example carrots cut pumpkin zucchini eggplant capsicum and broccoli are best stored in the vegetable crisper of the refrigerator e Keep mushrooms in paper bags in the fridge e Buy fresh vegetables offen and consume them soon after purchase Avoid storing them for more than 3 4 days e Store fresh herbs in the refrigerator in a sealed freezer bag They keep well for 4 6 days e Small quantities of left over fresh vegetables such as carrots beans broccoli snow peas and celery are great for stir fries or soups e Asparagus lasts longest when you stand the spears upright in a glass containing 1 2cm of water Cover the tips of the spears with a plastic bag and it can be store in the fridge for up to five days e Broccoli in a sealed plastic bag can be stored in the fridge for up to three days e Capsicum and carrots should be stored in a plastic bag in the crisper for up to one week e Mushrooms kept in a paper bag can be stored in the fridge for up to five days e Ripe tomatoes can be stored in the fridge for up to two days e Beans celery peas spinach
3. 3 Ultra Heat Treatment UHT This is a type of treatment in which the milk is first homogenized and then heated to a temperature of 132 C for at least one second This treated milk is then packed in a sterilized container The maximum life of this milk is 6 months MODULE 6 DAIRY PRODUCT Storage of milk Remember the following when storing milk and milk products e Fresh milk should be ordered dally e Store in the refrigerator below 5 C e Milk must be stored in a refrigerator but not more than 3 4 days e Milk should not be kept open with other foods as it easily absorbs smell e Fresh milk should be kept in the clean container e Bottled and tinned milk should be stored in cool dry and ventilated rooms e Powdered milk should be packed in airtight containers and kept in a dry store 6 1 2 Cream Cream is the lighter portion of milk which contains all the constituents of milk but in different proportions The fat content of cream is lighter than that of milk and the water content and the other contents are lower Cream is separated from the milk and heat treated Following table shows various types of creams 35 Storage of cream Remember the following when storing cream and cream products e Fresh cream should be kept in the container in which it is delivered e Fresh cream must be stored in the refrigerator until required e Cream should be kept covered as it easily absorbs smell from other foods suc
4. Chemical Hazards Illness may results from harmful chemicals getting into food Hazardous chemicals include bleach metals pesticides chemicals used for cleaning etc Prevention e Wash and peel foods e Store chemical in original containers away from food e Proper labelling on chemicals e Use according to manufacturer s recommendations e Wash hands thoroughly after working with chemicals Physical Hazards Food can be contaminated by foreign objects getting into food contaminants include dirt hair insects animals glass nails staples plastic and packaging materials Prevention e Wear proper clothes shoes and cover or tie hair appropriately e Use commercial scoop for ice e Clean can openers regularly e Remove staples nails from boxes outside of food preparation area e Clean and sanitize equipment regularly e Do not wear jewellery 1 9 Food Storage Food storage is the process in which both cooked foods and raw material are stored in appropriate conditions for future use without the entry or multiplication of micro organisms 1 9 1 Types of Food Storage There are two ways in which food are stored they are e Cold Meat poultry fish eggs airy product vegetables all green vegetables and fresh fruits except banana e Dry Grocery canned bottled dry vegetable dry herbs and species dry fruits and dry meats and fish FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 1
5. Cut the bones and meat into 3 to 4 and remove the marrow Wash and place into stock pot and add cold water Bring to boil and remove the skim Add the remaining ingredients Reduce heat and let the stock simmer for 6 hours e Stain re boil and use as required Item Brown Stock serving 5 litres Bone and off cuts of beef gt K chicken mutton fish 9 Carrots 360 gms Onion 120 gms Celery stalk Parsley stalk Bay leat Sprig Thyme Vegetable or olive oil Cold water Preparation Method e Pre heat oven to 425 F Cut the bones and meat into 3 to 4 pieces and place with oil in a large flameproof roasting tray along with onion carrots and celery e Roast until chicken and vegetables are golden brown 1 to 1 1 4 hours e Transfer chicken and vegetables to a stockpot and add water and then bring to boll over high heat e Reduce heat and let the stock simmer for 6 hours Remove the skim time to time e Stain re boil and use as required FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 3 2 Sauce Sauce is a seasoning served as an accompaniment to food especially a liquid dressing or topping for food Roux Roux is a cooked mixture of equal quantity of flour and butter It is used as thickening agent for soup and sauces Types of Roux There are three types of roux White Blond and Brown The colour and the flavour are determined by length of cooking time and the mixture Ingredients of
6. The flesh of a young sheep used as meat is called lamb The meat of sheep 6 10 weeks old is called baby lamb and spring lamb comes from sheep between 5 6 months old Flesh of the matured sheep or goat at least one year old is called mutton The meat of sheep 12 20 months old is called yearling mutton Therefore lamb should be under one year old After one year it is called mutton Different cuts and cooking methods of Lamb rib J J 7M s fillet Shoulder breast S NO DIFFERENT CUTS COOKING METHODS 1 Shoulder Roasting and Stewing 2 Leg Boiling and Roasting 5 Breast Stewing and Roasting 4 Middle Neck Stewing 5 Scrag End Broths Soups 6 Lion Saddle Roasting Grilling and Frying jJ Rib Griling and Frying 8 Fillet Grilling and Frying 7 2 1 Quality check and storage e The carcass of animal should be compact firm and evenly fleshed e The colour of lamb meat should be bright red and mutton should be dark red e The fat should be evenly distributed brittle flaky blistering and clear white in colour e The bones should be pink and porous in young animals e Skin should be smooth e Hung in refrigerator at 1 to 2 degree centigrade e Should be kept away from other food items MODULE 7 MEAT POULTRY AND FISH 7 2 2 Preparation of Lamb and Mutton dishes Items Irish Lamb Stew Serving 4 Portions Thickly sliced bacon diced Boneless lamb sh
7. crawling insects Dispose all waste food crumbss and spilt liquid Ants properly Wall Lizard Dustbin area should be kept clean washed and brushed down with disinfectants and bins should have tight fitting lids Storage area should be regularly inspected Exits doorways and corridor should be clean and maintained so that pests do not reside All entrances exits exhaust and ventilations should be properly closed Periodical fumigation 1 11 1 Pest Control Pest control involves removing undesirable insects from the kitchen It is a process of killing of animal pests of kitchen such as cockroach rats mice flies etc 1 11 2 Importance of pest control in kitchen e Avoid Contamination Good pest controls reduce the risk of contamination and lessens the risk of illness e Maintains Reputation The success or failure of the restaurant depends on the reputation The reputation can be ruined if pests are seen or if guests suffer from food poisoning The loss of reputation of a restaurant can result to loss of customers and revenue 1 11 3 Preventive majors of pest control e Hygiene must be maintained in all areas e Do not leave empty bottles or food cans around e Dispose all waste food crumbs and spilt liquid MODULE 1 KITCHEN MANAGEMENT OPERATIONS HYGIENE AND RISK ANALYSIS e Dustbin area should be kept clean washed and brushed down with disinfectants and they should have tight fitting lids e Insect tray a
8. Item Hydrabadi Biryani Serving 4 Portions 10 gm Oi Ea 10 gm 240 m Pure Chee Preparation Method e Heat Water in a deep pan Add rice salt bay leaf green cardamom pepper corn cinnamon stick and cook Till 34 done e Drain and set aside Heat well in a kadai and deep fry half the onion slice till golden e Take mutton piece in a bowl add ginger garlic paste and salt and mix well e Add all mixed spices powder Red chilli powder fried onion crust yoghurt coriander leaves half of the mint leaves and mix well e Let it marinate for 2 hours in the refrigerator e Heat 2 tbsp ghee in a pan remaining cardamom and black cardamom and saut till fragrant e Add remaining onion and saut till golden Add marinated mutton stir and cook on high heat for 3 4 minutes e Cover reduces heat and cook till almost done e Heat the remaining ghee in a pan Spread half the rice in a layer Soread the mutton over the rice Sprinkle remaining mint leaves Soread the remaining rice e Sprinkle saffron milk Cover and cook under dum till done e Serve hot with raita MODULE 5 CEREALS AND PASTA 5 2 Pasta Pasta is a type of noodle and a staple food Pasta is low in fat high in fibre and a good source of protein Pasta contains complex carbohydrates which the body digests slowly The basic ingredients of pasta are flour and water mix Pasta may be served for lunch dinner snack meal and also used as garnish to other dishe
9. PRINCIPLE AND METHODS OF COOKERY 2 2 Herbs Spices and Seasoning Herbs are the leaves or stems of aromatic plants The leaves of herbs contain oil which gives the characteristic of smell and flavour They can be used fresh or died It also increases the taste of food Spices are natural products obtained from fruits seeds roots flower and barks They are used for their flavour which helps to improve the taste of the food Seasoning is a process of enhancing or improving the flavour of the food Following image show some herbs and spices 2 2 1 Importance of herbs and spices Herbs and spices are important for many different reasons they include e Helps digestion for example clove oil increases appetite e Medical purposes for example turmeric powder acts as an antiseptic e Enhances the flavour for example bay leaves pepper cloves etc e Improves appearance for example turmeric powder chili powder saffron etc e Improve palatability for example salt pepper chili coriander seed paprika etc e Acts as preservatives for example salt turmeric cloves mustard ginger garlic FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 2 2 2 List of the different herbs spices and its usages Basil Bay Chilli Powder Leaves and stems of the I basil plant Leaves of the sweet bay tree Berries of the pepper tree Unopened flower buds from the caper bush Seeds of
10. e Ina bowl whisk together the mayonnaise ketchup vinegar onion salt and pepper until thoroughly combined e Refrigerate until serving Item Thai peanut dressing Serving 10 portions White vinegar 1 Ths Sesame oi 120 m Chopped peanuts Chopped fresh mint leaves Preparation Method e Dissolve the corn starch in cold water and set aside e Whisk together the soy sauce peanut butter brown sugar white vinegar sesame oil and warm water in a small saucepan over medium heat simmer and stir until sugar has dissolved e Stir in the corn starch mixture simmer until the sauce is thick e Serve warm and garnish with chopped peanuts and mint leaves as desired FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL Item Yogurt dressing Serving 10 portions Preparation Method e n a bowl beat together yogurt and lemon juice until smooth e Stir in mustard parsley and chives e Refrigerate until ready to serve Item Indian dressing Serving 10 portions Chopped fresh cilantro Lemon juice 25 ml Plain yogurt 600 ml Sweet chili sauce Preparation Method e In a serving bowl stir together the cilantro lemon juice cumin yogurt and chilli Sauce e Chill for at least one hour until served MODULE 4 VEGETABLES FRUIT AND SALADS 4 3 6 Preparing different types of Salad Item Russian Salad Serving 4 Portions 200 gms 200 gms 100 gms French beans 100 gms Lettuce Pr
11. 7 3 Pork Flesh of a pig is called pork Most of the pork meat comes from the animal usually slaughtered between the ages of six months and one year It generally has more fat than other meats The world s most popular meat it is consumed fresh in various cuts or preparations including chops and sausage or cured or smoked for ham bacon dry sausage or other products Because pigs can be easily infected by the microorganism pork must be cooked well Different Cuts and Cooking methods Neck end Ghan Fore Loin Head tiko Antim Agadiko Hind Loin Fillet and Tauko Bhag g Pachhadiko frump Chop Put Spare Rib Masu Masu tho Ra Atirikta Rib Chump Ch v Leg Khutta Hand amp spring Agadiko Khutta Pachhadiko Khutta 7 3 1 Quality check and storage of pork e Skin should be smooth e The flesh of the pork should be pale pink and firm e he fat should be white and not excessive e Bones must be small and pinkish e Stored at 1 degree centigrade in a refrigerator in a tray e Should not be hung e Should not be stored together with other meat MODULE 7 MEAT POULTRY AND FISH 7 3 2 Preparing different pork dishes Item Pork Chop Serving 4 portions 100 m 20 m Vegetable oil Ground ginger Garlic powder V TSO Boneless pork chops Preparation Method e n a bowl mix the soy sauce brown sugar lemon ju
12. PRINCIPLE AND METHODS OF COOKERY Moist Cooking Method 1 Boiling Method Cooking food in boiling water at temperature 100 C The heated water cooks the food Example eggs meat vegetables 2 Poaching Meathod Cooking slowly in a minimiun of water that is heated below boiling points at temperature 93 C 95 C Example Fish egg 3 Steaming Method Cooking food by surrounding it with steam produce by boiling water at temprature 100 C 100 C Example mo mo vegetables idli 4 Stewing Method Cooking in a covered pan using only small quantity of liquid which is kept simmering at temprature 120 C 140 C Eaxmple cuts of meat fruits vegetable 5 Braising Method A combined method of roasting and stewing Example various meats and vegetables 2 1 3 Common Kitchen utensils and equipment All appliances used in the kitchen are called kitchen equipment and utensils They are Used to save time and energy Kitchen equipment are divided into three catogories e Large equipments The large equipment are cooking range steammer oven griller deep fat fryer dishwasher refrigerator walk in freezer etc e Medium equipments Toaster blender cutter slicer dekchi tawa prying pan presscooker karai etc e Small equipments Differents types of knife Chopping board ladles strainer spechula whisk moxing bowl spoon pots bucket measuring cups glass plates and trays etc Equipment and utensils used for food preparation
13. Wash hands correctly and often after using toilet before entering kitchen after a P break after smoking before handling any food after coughing sneezing touching any parts of the head and hair handling rubbish touching any pets and animals e Bathe daily e Wear clean clothes or uniforms daily and change aprons after they become soiled e Eat drink or smoke only in designated non food prep areas e Don t come to work when sick e Spitting touching the nose hair mouth and sores should be avoided e Jewelleries rings and watches should not be worn while working in the kitchen e Cuts and burns should be covered with water proof dressing e Hair should be properly covered e Nails should be clean and manicured e Ready to eat food should not be handled with bare hands FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 1 4 Preparation and Setup of Work Area Preparation means organising and completing in advance for the preliminary task involved in the preparation of a meal Cleaning of the kitchen working area means keeping the kitchen working area clean neat and hygienic 1 4 1 Mise en Scene Mise en scene means to prepare the kitchen environment in a pleasant comfortable safe and hygienic way Before each service session the kitchen should be presentable enough to deliver food orders to the guests The supervisor or chef s team should ensure the mise en scene is ready 1 4 2 Mise en place Mise
14. chilli and garlic followed by fruit fish or meat e Sterilise foods wash fresh foods vegetables fruit in water purified with chlorine bleach piyush or iodine This is especially important for vegetables that are eaten raw Be extremely carefully with leafy vegetables roots carrots and radish cauliflower 15ml of chlorine in 40 litres of water for cleaning purpose and 3 drops of chlorine piyush per litre for drinking purpose wait 30 minutes e After washing avoid contamination of foods and store in an appropriate way e Use clean dishes and utensils e Use fresh ingredients e Respect expiry date on products e Discard leaking cans or packets e Cans should not be dented or puffed although they tend to in altitude due to air pressure e Do not use food if the smell is strong and unpleasant e Store food and cover correctly do not store raw and cooked foods together or the raw food may contaminate the cooked one MODULE 1 KITCHEN MANAGEMENT OPERATIONS HYGIENE AND RISK ANALYSIS e Keep the food in a cold and dry place e Cool cooked food down as fast as possible danger zone between 5 63 C e Donotfreeze below 0 C and unfreeze food repeatedly once unfrozen food should be quickly consumed e Use containers with proper lid and label them name of the item and date e Clean and wash the store and fridge periodically e Ensure the store is free from animals pests and rodents traps can be used
15. 9 2 Basic food storage principle Food and beverages are stored according to Basic Food Storage Principles e Wash items that need washing wipe cans that need wiping e Rotation of stock FIFO first in first out first manufacture first Used e Each storage area should be separate from each other e Always cover Cut food items e e Storage area to be cleaned regularly e Maintain appropriate temperature depending on the type of food being stored e Overcrowding and over stocking of storage area blocks air circulation spoiling the food fast e Any kind of cross contamination must be avoided e Store fresh meat vegetables and eggs below cooked and prepared foods label foods with name and prepared date e Keep food in clean wrappers or containers e Store canned and dry foods in a cool clean dry place e Regularly check the temperature of the refrigerator e Never store chemicals near food 1 9 3 Cooling process of cooked food before storage e Do not leave cooked food at room temperature for more than 2 hours e Protect from contamination loosely cover the food e Chill rapidly ice water bath and stirring e Use shallow storage containers e Never cool food at room temperature e When properly cooled to lt 41F 5C cover tightly and label with name and date of preparation e Store cooked food on upper shelves of refrigerator 1 9 4 Temperature of different store Dry food store 10c to 21c Refrigerated st
16. COOK LEARNER S MANUAL 7 1 8 Preparing different beef dishes Items Beef Goulash Serving 4 portions Salt To taste Black pepper White sugar V TSO Preparation Method e Bring a large pot of lightly salted water to a boil Add macaroni and cook for 8 to 10 minutes or until done and drain the water e nalarge saucepan brown the beef with the onion green pepper and mushrooms e Add corn peas stewed tomatoes crushed tomatoes tomato paste tomato sauce and water e Stir and bring to boil over medium heat e Mix in garlic parmesan cheese parsley salt pepper sugar and simmer for 20 to 25 minutes e Mix together cooked macaroni and meat sauce e Serve hot MODULE 7 MEAT POULTRY AND FISH Item Chateaubriand Serving 4 Portions Double filet steak cut from the RAI EE head of fillet 3 8 to 10 cm thick g Preparation Method e rip off all nerves and leave a little fat on steak Grill or boil to order rare medium or well done Add seasoning and serve immediately Item Beef Tenderloin Serving 4 portions Salt and pepper Preparation Method e Clean and trim under cuts to about 500gm and marinate with salt pepper Worchester sauce and oll e Sear tenderloin well till it is brown on all side and place in an oven at 300 Fahrenheit for about 15 minutes till it is done e Serve hot as per order FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 7 2 Lamb and Mutton
17. Minced chilli lemon juice garlic coriander root and ground peanut e Indian Dressing Lemon juice salt chilli powder and chat masala e Vinaigrette Oil red wine vinegar capers pickles herbs parsley mustard lemon juice sugar Worcestershire sauce 4 3 5 Preparing different types of salad dressing Item French dressing Serving 10 portions Tarragon 40 gms Preparation Method e Mix mayonnaise Worchester sauce vinegar oil lemon juice salt paprika onions garlic and tarragon to a mixing bowl e Whisk well and refrigerate till served FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL Item Italian dressing Serving 10 portions 30 gms Preparation Method e n a blender combine the vinegar water oil corn syrup cheese pectin salt lemon juice garlic parsley red pepper flakes and oregano e Blend for 30 seconds and refrigerate for at least 1 hour before serving Item Thousand Island dressing Serving 10 portions 600 m Sweet pickle relish Chopped black olives Diced red bell pepper Preparation Method e Boil the egg remove from hot water cool peel and chop e n a bowl whisk together chopped eggs Worcestershire sauce sugar vinegar cloves mayonnaise relish olives and red pepper until evenly blended e Chill and serve spooned over fresh greens MODULE 4 VEGETABLES FRUIT AND SALADS Item Russian dressing Serving 10 portions Preparation Method
18. Nepali Breakfast Continental Breakfast Continental breakfast is usually light fare for breakfast usually having juices rolls muffins and of course coffee The traditional continental breakfast consists simply of hot croissant toast butter or any reverses and coffee as hot beverages The current trend in the continental breakfast menu is towards offering wide verities of choice e Components of Continental Breakfast 1 Choice of juice mango pineapple tomato orange etc 2 Choice of bread with preserves toast white and brown rolls croissant muffins jam butter honey marmalades etc 3 Choice of tea or coffee milk tea black tea milk coffee black coffee etc English Breakfast A full English breakfast menu consists more elaborated and eleven courses of meal The extent and variety of the menu depends upon the type of establishment in which it is being served e Components of English Breakfast 1 Choice of juice mango pineapple tomato orange etc 2 Choice of cereals cornflakes muesli oat meal porridge etc 3 Choice of bread with preserves toast white and brown rolls croissant muffins jam butter honey marmalades etc 4 Egg to order poached fried scrambled omelettes served with bacon ham sausages etc EE American breakfast American breakfast is almost as same as English breakfast but the difference is that in American Breakfast Meat items Fish items and Cheese items are not ser
19. Preparation Method e Heat oil in a deep fryer e Dip filets into beaten egg and roll in bread crumbs e Gently slide fish into hot oil and fry until golden brown e Drain briefly on paper towels e Serve hot FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL Item Fish Almandine Serving 4 Portions 4 whole Bow OQ Blanched slivered almonds 100 g To taste Chopped fresh parsley for garnish Preparation method e Rinse and pat dry trout Season inside and out with salt and pepper to taste Dredge trout in flour e Heat 2 tablespoons butter in large skillet over high heat until melted Add trout and brown both sides Lower heat to medium and cook for about 5 minutes on each side or until cooked through Remove trout to a serving plate and keep warm e Wipe out pan and add 2 tablespoons butter Cook butter over medium heat until it just begins to brown Add the almonds and brown e Pour sauce and almonds over fish and sprinkle with lemon juice and parsley Garnish with fresh lemon slices MODULE 7 MEAT POULTRY AND FISH Item Bengali Fish Curry Serving 4 Portions To taste 180 gm Preparation method e Marinate fish fillets with lemon juice half a teaspoon of turmeric powder and salt e Set aside for thirty minutes Heat two tablespoons of mustard oil in a pan and shallow fry fish pieces on both sides until slightly browned Drain on absorbent paper and set aside Heat remaining oil
20. add oll e Add Chopped onion andand Tomato then stir till it becomes light brown e Add turmeric cumin coriander chilli powder and keep on stirring e Add blanched vegetable as mentioned above and stir e Add the seasoning and stir e Cool it slightly and serve it with a smile FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL Items Aloo Gobi Mattar ko Tarkari Serving 4 portions Ginger Garlic Paste 30 gm 2 tsp Oi 0 0 som Preparation Method e Peel the potato Cut into sliced and deep fry e Prepare Cauliflower peas wash them and deep fry e Fry Onion till golden brown Add tomato ginger garlic paste salt turmeric coriander powder chilli powder cumin powder e hen add potato cauliflower and green peas e Cook for some minutes and garnish with coriander leaves MODULE 4 VEGETABLES FRUIT AND SALADS Item Palak Paneer Serving 1 portion Oi 0 0 00 Kaa Ginger chopped 5gm Garlic chopped 5gm Paneer Sliced Preparation Method e Clean wash and chop the spinach Boil the spinach for few minutes Grind to a paste e Heat the oil in a pan fry the cumin seed Add the finely chopped onion ginger garlic and fry lightly Now add the chopped tomatoes Cock till the oil separates e Add the ground spinach and long thin pieces of paneer and allow simmering for few minutes and serving hot Item Parsley Potato Serving 1 portion 100gm Parsley chopped Preparation Met
21. and processing are Chopping cutting board It is board used to place material on to be cut It is used in the kitchen for preparing food Frying Pan A frying pan or skillet is a pan used for frying searing and browning foods Knife A sharp edged instrument consisting of handle attached to a blade used for cutting Measuring Cup Used to measure the volume of liquid or powder form cooking ingredients such as water milk juice flour and sugar etc Measuring Spoon A measuring spoon is a spoon used to measure an amount of a substance either liquid or dry when cooking Meat grinder It is for grinding fine mincing meat fish vegetables or similar food Meat slicer To slice meats and cheese Mixing Bowl It is used for mixing of ingredients Stove It is used for cooking food which uses gas as a fuel source FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL Tablespoon A type of large spoon usually used for serving Also commonly used as a measure of volume used in cooking Teaspoon A small spoon suitable for stirring and sipping the contents of a cup of tea or coffee It is also used for measuring Tray It is for carrying things Wooden spoon A wooden spoon or spatula is a spoon made from wood commonly used in food preparation Soup Ladle Which is used for serving soup or stews Whisks It is for quick blending mixing and whipping Following image shows different kitchen equipment MODULE 2
22. and zucchini are best stored in a sealable plastic bag in the fridge for up to four days e Cooked vegetables should be well covered and store above the raw vegetable and meat in the fridge FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 4 1 8 Garnish and serving vegetables Remember the following when garnishing and serving vegetable e Always garnish vegetables before serving e Use contrast colour combination for garnish e Never over do the garnish e Use only eatable items for garnish e Cutting technique enhance the presentation e Vegetables are served as accompaniments and main dish 4 1 9 Preparing different types of Vegetable Dishes Item Stir Fry Vegetables Serving 4 portions Cauli Flower 200 gms 200 gms Pokchoy 100 gms Carrot Slice Oil 8 mI 20 gms Seasoning to taste Preparation Method e Clean all the vegetables and cut into slice e Blanch and refresh all vegetables e Heat oil on a pan saut chopped ginger garlic and sliced galangal e Add all refreshed vegetables and stir fry for a while e Add the soya sauce oyster sauces fish sauce and the seasonings e To get correct consistency add diluted corn flour and cook for a while e Garnish with chopped coriander e Serve hot MODULE 4 VEGETABLES FRUIT AND SALADS Item Mismas Tarkari Serving 4 Portions 100 gm Oi 0 0 00 59m 150 gm 2 tos Preparation Method e Take a pot heat it andand
23. as salad course or as an accompaniment 4 3 1 Importance of Salad It increases the value of any dishes and looks attractive It requires no cooking and can be cooked in advance and stored Therefore it can be served at any stage It can be served as accompaniment appetizer salad course or as main course 4 3 2 Types of Salad Salad generally falls into two categories they are simple salad with one dominant vegetable such as carrot salad and compound salad that generally consists more than one type of vegetable such as vegetable salad and mixed green salad Some examples of Salads are as follows e Green Vegetable Salad Lettuce slice of cucumber carrot onion tomato radish and vinaigrette dressing with seasoning e Potato Salad Cooked potatoes lettuce chopped onion chopped parsley vinaigrette and seasoning e Kidney beans Salad Lettuce cooked beans chopped parsley mayonnaise and seasoning e Russian Salad Carrot turnips French beans peas lettuce mayonnaise and seasoning e Coleslaw Salad Julianne cut Lettuce carrot cabbage onion mayonnaise and seasoning e Meat Salad Cooked meat cooked French beans gherkins tomato chopped onion chopped parsley vinaigrette and seasoning e Fish Salad Cooked fish boneless hard boiled egg vinaigrette dressing and seasoning 4 3 3 Components of salad A salad should have 4 major components However it may vary depending upon the type of salad and style
24. breasts into half Place each chicken breast half between 2 pieces of waxed paper and using a mallet pound carefully to about 1 4 inch thickness e When butter mixture is firm remove from freezer and cut into 6 equal pieces Place one piece of butter on each chicken breast Fold in edges of chicken and then roll to encase the butter completely Secure the chicken roll with small skewers or toothpicks e n a mixing bowl beat eggs with water until fluffy In a separate bowl mix together 1 4 teaspoon black pepper 1 2 teaspoon garlic powder dill weed and flour Coat the chicken well with the seasoned flour Dip the floured chicken in the egg mixture and then roll in the bread crumbs Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes e n a medium size deep frying pan heat vegetable oil to medium high Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown To test for doneness cut into one of the rolled chicken breasts to make sure it doesn t have a pink interior Serve immediately garnished with a sliced lemon twist and a sprinkling or parsley MODULE 7 MEAT POULTRY AND FISH ltem Buffalo Chicken Wings Serving 4 portions Preparation Method Heat the oil in a deep fryer Deep fry chicken wings in oil until done Remove the chicken from the deep fryer and drain on paper towels Melt the butter in a deep fryer and stir in the vinegar and
25. butter and add the seasonings e Serve the pasta with carbonara sauce grated cheese and chopped parsley Item Penne Napolitano Serving 4 Portions Pasta 500 gms For Napolitano Sauce MEE Tomato sauce 300 ml Tomato puree 200 ml Chopped tomatoes 100 gms Chopped basil 30 gms Grated cheese 50 gms Chopped garlic 20 gms Salt white pepper Preparation Method Boil pasta in water add some salt and oil to it Once it is cooked keep it aside Prepare Napolitano sauce prepare tomato sauce add tomato puree chopped tomatoes Chopped basil and boil for some time to enhance flavour Sautee the spaghetti in butter chopped garlic and adds the seasonings e Serve the pasta with Napolitano sauce garnish with grated cheese on the top DAIRY PRODUCT FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 6 Introduction Dairy Product This module is about different types of dairy products derived from milk its treatment and storage process Such as cheese yogurt etc 6 1 Dairy Product There are different types of dairy products such as milk cream cheese yogurt etc They are of different types and storage process is different They are as follows 6 1 1 Milk Milk is white and nutritious liquid food produced by all female mammals for feeding their young ones Milk is obtained from cows buffalos yaks goats etc in Nepal Milk is classified on the basis of their fat content various types of milk is as f
26. e Return to a clean pot add chopped mushroom and let it simmer for some time e Add cream andi stir e While serving garnish with chopped parsley and fresh cream MODULE 3 STOCKS SAUCES AND SOUPS Item Puree St German Thick Pea Soup Serving 4 portions 200 gms White Stock 1 litre Carrot Onion 50 gms Bouquet garni Bacon 2 tbsp Salt pepper To taste Saut bread Preparation Method e Melt butter add carrot onion and flour to it Cook until it gives sandy texture e Add stock green peas tomato puree and bacon to the texture e Add seasonings and let it simmer e Grind the mixture and pass it through the strainer e Replace to the clean sauce pan re boil for correct seasoning and consistency e Garnished with bread crouton Item Chicken Sweet Corn Soup Serving 4 portions Preparation Method e Boil the chicken in the stock for 20 minutes Keep the stock aside and shred the chicken e Add corn in the stock and cook for few minutes e Make a paste of the corn flour and water and it to the soup and cook for few minutes e Add seasonings and let it simmer Add the lightly beaten egg white Stir with a fork in one direction to give threads of the egg white e Serve hot garnish with the chicken shreds FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL Item Yakhni Shorba Serving 4 portions Ginger 40 gms Cinnamon 10 gms Preparation Method e Blanch bones e
27. example mutton can be cooked as a soup roast steak kabab or stew 2 1 1 Objectives of cooking The objectives of cooking are as follows To kill the harmful bacteria and microorganism For easy digestion To improve the taste and flavour To enchance presentation To create palatability To provide different shapes To prevent the food from discolouring 2 1 2 Method of Cooking Following common cooking methods used in food production Dry Heat Cooking 1 Roasting This is a method of cooking an item by enclosing it in hot and dry air generally inside an oven at temperatures 180 C 230 C which generally depends upon the food items Example meat vegetables cereals Baking It is a process of cooking with hot air in a closed oven at temperature 220 C and above Example Bread cake biscuits Broiling and Grilling If is a method of cooking by radiant or direct heat under a grill or over a hot fire at temperature 200 F and above Examples fish steak stuffed tomato Frying Cooking Methods 1 Deep Frying Method Frying food in a large amount of fat in a deep pan at temperature 160 C 200 C Example french fries chicken finger cutlets Shallow Frying Method Frying food in enough fat to prevent stickying at temperature 300 F and above Example egg paratha pancake Sauteing Frying and tossing food in a small amount of hot fat in a frying pan Example Vegetables noodles bean sprouts MODULE 2
28. hot pepper sauce Season with salt and pepper to taste Add cooked chicken to sauce and stir over low heat to coat The longer the wings simmer in the sauce the hotter they will be Serve warm Item Chicken Curry Kashmiri Serving 4 portions 5 gm Oi E Aaa Preparation Method e Clean and cut chicken into small pieces Slice half the onions and grind the rest with the masala e Simmer masala over chicken and set it aside Heat fat and put in the whole gram masala sliced onion and fry onion light brown e Add chicken and masala and fry well e Add blanched and chopped tomato and little water Simmer chicken is tender e Fry dry fruits and nuts and garnish e Serve hot FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 7 5 Fish Fish like meat is composed of muscle tissue fat and bone which have high protein and provides wide variety of dishes As compared to other meat items fish takes short cooking time because of its soft tissue Fish can be obtained from lakes rivers or sea Fresh water fish are considered to be superior in flavour to salt water fish Fish contains less fat in comparison to other meats The fat content helps to determine the method of preparation Fish that has fat will produce superior eating quality if cooked or boiled because of their natural fat which keeps them from drying during cooking Lean fish are best poached boiled or steamed The flesh will be firm and will hold tog
29. in the working environment Always observe burning stoves microwaves ovens that are connected to electricity Ensure that there is clear fire evacuation plan in the kitchen that is visible to everyone and that everyone has been drilled as what to do in the event of a fire It is absolutely essential that staffs are equipped with dealing with fire in a proper way 1 16 1 Types of fire Class A or Ordinary Combustibles This includes fuels such as wood paper plastic rubber and cloth Class B or Flammable and Combustible Liquids and Gases This includes all hydrocarbon and alcohol based liquids and gases that will support combustion Class C or Electrical This includes all fires involving energized electrical equipment Class D or Combustible Metals Examples of these types of metals are titanium potassium and magnesium Class K is for fires in unsaturated cooking oils in well insulated cooking appliances in commercial kitchens Wu B E Ed Wood paper cloth Trash amp Gasoline oil paint and other other ordinary materials flammable liquids May be used on fires involving live electrical Cooking media Vegetable or equipment without danger to the operator Animal Oils and Fats MODULE 1 KITCHEN MANAGEMENT OPERATIONS HYGIENE AND RISK ANALYSIS 1 16 2 Causes of fire Following are the major sources that can cause fire incidents in the kitchen e Electricity e Cleaning supplies liquid substances e
30. low and continue cooking until the mushrooms are soft e Pour the milk and cream into the skillet and stir in the rice e Heat to a simmer Stir the vegetable stock into the rice one cup at a time until it is absorbed e When the rice has finished cooking stir in the butter and Parmesan cheese Remove from heat and serve hot MODULE 5 CEREALS AND PASTA ltem Vegetable Fried Rice Serving 4 Portions 15m Oi 7 0 tom Preparation method Prepare boiled rice and chill diced French beans and carrot Chop Spring onion Par boil French bean and carrot Boil green peas Heat oil in a pan and sautee green peas French beans and carrot Add cool boiled rice breaking up any lumps with the back of spoon Add seasoning and soya sauce Fry rice well and add chopped spring onions Serve hot Item Jogi Bhat Serving 6 Portions 500 gms 500 gm 200 gm Preparation Method e Clean wash and drain rice Julienne carrot boil spinach and shred into 8cm pieces e Heat butter in a pan Add slice onions bay leaf and cloves Sautee for 2 minutes e Add rice and fry till grain separates Add carrot and saut for few minutes Add 1 litre boiling water salt and turmeric e Reduce fire and simmer When almost all the water has been absorbed by the rice add spinach and keep the pan in an oven e Keep it in the oven till rice is well cooked and dry e Serve hot FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL
31. of cooked food before storage 26 1 9 4 Temperature of different store 26 1 9 5 Perishable items refrigerating temperature 26 1 9 6 Care and Maintenance of Storage Equipment 27 1 10 Kitchen Wastes 27 1 10 1 Problems relating to kitchen waste al 1 10 2 How to minimise kitchen waste 27 1 10 3 Principle of handling kitchen waste 27 1 11 Pest 28 1 11 1 Pest Control 28 1 11 2 Importance of pest control in kitchen 28 1 11 3 Preventive majors of pest control 28 1 12 Kitchen hazards safety measures and handling 29 1 13 Identify potential hazards in kitchen 29 1 13 1 Hot and harmful substances in kitchen 29 1 13 2 Dealing with chemicals in the kitchen 29 1 14 Common kitchen injuries 30 1 15 First Aid in Kitchen 31 1 15 1 Treatments of cuts and burns 32 1 16Fire 32 1 16 1 Types of fire 9 1 16 2 Causes of fire 99 1 16 3 Preventing fire accident in the kitchen 33 1 16 4 Type of fire extinguisher 34 1 17 Kitchen planning 36 1 17 1 Points to be consider when planning a kitchen 36 MODULE 2 PRINCIPLE AND METHODS OF COOKERY 2 2 1 Introduction Cooking 2 1 1 Objectives of cooking 2 1 2 Method of Cooking 2 1 3 Common Kitchen utensils and equipment Herbs Spices and Seasoning 2 2 1 Importance of herbs and spices 2 2 2 List of the different herbs spices and its usages Portioning and Garnishing 2 3 1 Importance of portioning 2 3 2 Standard Portion size 2 3 3 Garnish and its type 2 3 4 Importance of Garnish 2 3 5 How to garnish fo
32. of lamb for 1 to 2 minutes on all sides Set aside for a few minutes e Brush rack of lamb with the mustard Roll in the bread crumb mixture until evenly coated e Cover the ends of the bones with foil to prevent charring e Arrange the rack bone side down in the container e Roast the lamb in preheated oven for 12 to 18 minutes depending on the degree of doneness you want e Let it cool for 5 to 7 minutes loosely covered before carving between the ribs and serve it hot MODULE 7 MEAT POULTRY AND FISH Item Mutton Curry Roghanjosh Serving 1 portion Cloves 2 pc Oi 15m 120 gm Preparation Method e Roast coriander seed poppy seed cumin seed almond black cardamom peppercorn cloves nutmeg and mace mix together and make powder e Soak the Kashmiri chilli powder in hot water for few minutes e Grind the ginger garlic Kashmiri mirch and the powder spices to the paste e Heat the oll in the pan add the crushed green cardamom and grated onion and fry till brown e Remove the pan from heat add red chilli powder turmeric powder and the spiced paste and fry on slow heat e Beat the curd and add to the paste keep stirring e Add the chopped tomato and cook for few minutes Add the mutton and salt and brown slowly on medium heat e Add the water and cook till tender e Sprinkle with finely chopped coriander leaves and serve hot FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL
33. oil to lightly coat the bottom of a large non stick pan e Crack the eggs into the pan e Cook until the tops of the whites are set but the yolk is still runny e Place on a plate and serve with salt and pepper to taste FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL Items Mix Cereals for Breakfast Serving 4 portions 500 gms Chopped pitted prune Wheat bran Wheat garm 50 gms Preparation Method e Bring the water with the prune and raisins to a boil in a pot and cook for some time e Stir the oat bran wheat bran wheat gram flax seed and honey into the fruit mixture e Remove from heat and serve hot 9 2 Sandwich A sandwich is a food item consisting of two or more slices of bread with one or more fillings between them Sandwiches are a widely popular type of lunch food typically taken to work school or picnics to be eaten as part of a packed lunch They generally contain a combination of salad vegetables meat cheese and a variety of sauces or savoury spreads The bread can be used asit is or it can be coated with any condiments to enhance flavour and texture They are widely sold in restaurants and cafes 9 2 1 Types of Sandwich are as follows Hot Sandwich Sandwich which are served hot are known as cold sandwiches They are served open and closed Grilled chicken sandwich grilled cheese sandwich grilled ham and cheese sandwich roasted vegetable sandwich and club sandwich are some of the examples o
34. palatable The thickness of the soup may also be adjusted by using variety of thickeners It can be served hot at 90 C and cold at 10 C 12 C A portion of soup is usually served between 200ml to 250ml depending upon the type of soup and the number of course to follow E 3 3 1 Types of Soup There two types of soup They are thick and thin soup Thick Soup Thick soup is made from stock but are thickened by adding milk or cream vegetables eggs rice or grain Thick soups are of various types such as broth cream soup bisques chowdlers purees e Broth It is made of a foundation of clear stock It can be a thin soup but more often it is made thick soup by adding rice vegetable and barley e Cream Soup To make a cream soup the ingredients are blended after cooking a small portion of cream or milk is folded into the soup e Bisques soup It is generally rich and thick being made from poultry fish or shell fish e Chowders Soup Often seafood forms the basis of chowder and supplemented with vegetables and croutons e Puree If is a smooth soup made by blending the ingredient after cooking process is finished It is not as thick as cream soup FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL Thin Soup Thin soups are made from the prepared stock using either meat or vegetables to give it flavour The main varieties of soup are consomm and bouillon e Consomme A consomm is a richly
35. slowly until crystals form on the surface of the fruits e Frozen Apples gooseberries blackberries blueberries passion fruits plum melon mixed fruits are frozen e Juices Orange grapefruits tomato pineapple apples tropical fruits and mixed citrus fruits can be preserved by making juice e Jam Some stone and all soft fruits can be used for making jam FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 4 2 4 Fruits and their Season 4 2 5 Fruit Storage Principle Most fresh fruits are perishable and require refrigeration Some fruits leave out to ripen but when they ripe they last longer in the fridge Here are some suggestions on storing fresh fruit e Hard fruits It should be kepy in box and stored in a cool place e Soft fruits It should be placed in basket and kept in a cool room Always store fruits in a tray so that any damaged fruits can be seen and discarded Some examples are as follows e Apples Refrigerate or store in a cool dark place Can be stored for several weeks e Avocados papayas kiwis and mangoes Keep at room temperature until fully ripened and then refrigerate them to keep for several more days e Bananas Banana should not be stored in too cool place it should be store at room temperature e Cherries and berries Keep refrigerated For best flavour consume on the day of purchase e Citrus fruits such as lemons limes grapefruit oranges Citrus fruits which don t ripen f
36. successful completion of this course the beneficiaries should be able to demonstrate and practice e Kitchen management and organisation brigade system e General kitchen cleaning and preparing for work e Food hygiene Personal hygiene and Food poisoning e Properly handle kitchen waste e Maintain safety and security and pest control e Different cooking methods e Preparation of different dishes such as stock sauce soup light meals fish poultry and meat e Identify different types of vegetable fruits and salads e Knowledge about pasta cereals cheese and dairy product Target beneficiaries of food production manual The target beneficiaries of this course are the food production staffs food production entry level and those who wishing to gain technical and practical skills to become an assistant COOK Career Path After completing this course a learner will be able to e Join hotels restaurants fast food outlets catering and banquets services as trainee chef assistant chef commis chef or commis Ill e Start up your own small scale restaurant or fast food outlet Assessment Formative Assessment Learners may be formatively assessed throughout the course This will take place in the form of a quiz practical exercises and or application Summative Assessment A final summative assessment may be given to learners at the end of the course and will be based on the learning outcomes for the course T
37. to form circular in shape Example tomato slice onion slice Trimming Cutting parts of vegetable which are not eaten Example root of spring onion Grating Rubbing against the serrated edge of a grater to produce fine shreds Example grating of carrot for coleslaw Topping and Tailing Cutting both ends of a whole carrot or French bean Types of vegetables cuts Julienne 1mm thin stripes Mincing Roughly chop vegetable on cutting board with chef s knife Brunoise 1mm cubes Macedonia 5mm cubes Jardini re 2x2x15mm stick shaped Scallops slice 12mm diameter Paysanne different shapes Triangle 10mm each side Square 10 mm each side circle 10mm diameter 4 1 6 Vegetable cooking methods Methods of cooking vegetables are as follows Boiling Cooking vegetables in boiling water boil underground vegetables in cold water and above ground vegetables in boiling water Blanch Boiling vegetables for a short time until the vegetables are partly cooked Reheating To reheat the cooked boiled blanch vegetables Steaming Cooking vegetables in boiling water steam Roasting Baking Cooking the vegetable with hot air in an oven Grilling Cooking vegetables in hot plate with direct heat Frying Cooking vegetables in a fat Some of the popular vegetables dishes are French fries saut vegetables grilled vegetables stuffed tomatoes roasted vegetable salad baked potatoes Following image shows different vegetable cuts
38. with egg and make even sized flat cake and grill till cooked e Peel and slice the tomato cucumber and onion cut the bun into half e Spread mayonnaise lettuce slice onion tomato and cucumber on base of bun and now put the cooked meat petty on it and cover it with top part e Served with fries on side FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 9 4 Snacks A snack is a portion of food often smaller than a regular meal generally eaten between meals Snacks come in a variety of forms including packaged and processed foods and items made from fresh ingredients at home 9 4 1 Preparing of different types to Snacks Item Chicken Nuggets Serving 10 portions Vegetable oil 1000 ml 650 gms Garlic salt 125 gms Ground black pepper Eggs 5 NOS Chicken breast cut into small slice Bread Crumbs Preparation Method e Heat oil in a large saucepan e Stir together the flour garlic salt and pepper in a bowl e Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat shake off the excess flour e Place the coated chicken pieces onto a bread crumbs until all the chicken has been coated e Cook the chicken in batches in the hot oil until golden brown and no longer pink in the centre MODULE 9 BREAKFAST AND LIGHT MEALS Item Fish Finger Serving 4 portions Oi 1 itr Preparation Method e n a bowl beat the egg water and salt and pep
39. 4 2 4 Fruits and their Season 70 4 2 5 Fruit Storage Principle 70 4 2 6 Preparing different types of Fruit Dishes 71 Item Fruit Salad 71 4 3 Salad 72 4 3 1 Importance of Salad 72 4 3 2 Types of Salad 12 4 3 3 Components of salad 12 4 3 4 Dressing and its type 13 4 3 5 Preparing different types of slalad dressing 73 Item French dressing 73 Item Italian dressing 74 Item Thousand Island dressing 74 Item Russian dressing 75 Item Thai peanut dressing 75 Item Yogurt dressing 76 Item Indian dressing 76 4 3 6 Preparing different types of Salad 77 Item Russian Salad 77 Item Chicken Caesar Salad 77 Item Cole Slaw 78 Item Greek Salad 78 Item Waldorf Salad 79 MODULE 5 CEREALS AND PASTA 5 5 1 Introduction Cereals 5 1 1 Type of Cereals 5 1 2 Preparation of different Pulse Dishes Item Dal Makhani Item Dal Fry 5 1 3 Rice 5 1 4 Preparation method of rice 5 1 5 Preparing different type of rice dishes Item Mushroom Rissoto Item Vegetable Fried Rice Item Jogi Bhat Item Hydrabadi Biryani Pasta 5 2 1 Types of Pasta 5 2 2 Quality check and storage of pasta 5 2 3 Preparing different types of pasta dishes Item Spaghetti a la Carbonara Item Penne Napolitano MODULE 6 DAIRY PRODUCT Introduction Dairy Product 6 1 1 Milk 6 1 2 Cream 6 1 3 Cheese 6 1 4 Yoghurt MODULE 7 MEAT POULTRY AND FISH 7 Introduction 7 1 Meat 7 1 1 Types of Meat 7 1 2 Quality check sign and sto
40. Cheese Chopped Porsley Preparation Method e Heat the oil and slightly brown the sliced onion and keep it aside e Prepare brown stock and season it e Add brown sliced onion into brown stock e Cut the bread into round shape top with grated cheese and bake it in salamander e Serve soup with hot baked bread and chopped parsley MODULE 3 STOCKS SAUCES AND SOUPS Item Minestrone Soup Serving 4 Portions Vegetables stock Olive Oi Cabbage 50 gms Bacon 50 gms To taste Preparation Method e Wash peel and cut carrot beans cabbage into dice shape e Cut smoked bacon into dice shape and deep fry it e Chop garlic and cut parsley stalk and spring onion into dice shape e Boil pasta and keep it aside e Heat oil fry carrot beans onion garlic and saut for few minutes e Add stock and bring to boil e Add cabbage and fried bacon and boil pasta e Add mixed herbs and spring onion e Add tomato puree red wine vinegar and stir well e Add salt pepper and stir properly FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL Item Cream of Mushroom Serving 4 Portions White stock Bouquet garni Butter 50 gms Flour Bechamel 50 gms 100 ml Cream 100 ml Preparation Method e Melt butter add mire poix and flour and prepare white roux e Add warm stock slowly and stir continuously e Add bouquet garni and season lightly and simmer for some time e Pass through fine strainer
41. Cooked food is contaminated by raw food animals flies pests or unhygienic behaviour cooking with dirty hands 1 8 2 Food poisoning symptoms The symptoms of food poisoning are e Vomiting diarrhoea stomach cramps fever sweating e Other serious illnesses related to food poisoning include Dysentery Hepatitis A Typhoid Cholera 1 8 8 Food hygiene Food hygiene means that the food is handled stored prepared and served in such a way and under such conditions as to prevent the contamination of food It means keeping premises staff and equipment clean and handling and storing food safely Food should be prepared as safely as possible to lower the risk of people falling ill Good practices should always be followed 1 8 4 Importance of food Hygiene e Food hygiene is important for health Hygienic food healthy life e Good food hygiene can prevent many illnesses such as Food poisoning Diarrhoea Dysentery Hepatitis A Typhoid Cholera e Our nutritional status health physical and mental functions depend on the food we eat and how we edt it e Some people are more sensitive than others to unhygienic food especially children babies and elderly or sick people e To ensure good health kitchen staff should be aware of the standard norms and practices of hygiene and sanitation FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 1 8 5 Principles of Food Hygiene Ensure food hygien
42. FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL V E E E E eae EERDE Ro MERE Rs EBEN eo ae 2a o SENE mo MEEE EEEE 2 MERE Bee eee 252 MES anu Bae SENE nana MEER THE HITT PROGRAMME The Food Production Assistant Cook curriculum and training material are one of the several skills building products developed by the High Impact Tourism Training for Jobs and Income programme HITT to support informal and potential workers in the Nepalese tourism sector to enhance their productivity and professionalism and increase their employability and income opportunities The HITT programme is implemented by the Netherlands Development Organisation SNV through the financial assistance of European Commission EC Investing in People programme The HITT initiative aims to contribute to sustainable pro poor growth in the informal tourism sector in the seven least developed and developing countries in Sub Saharan Africa and Asiq Within the framework of this initiative SNV and its local partners have developed a skill development programme for informal sector actors notably women and youth unskilled and semi skilled workers in close collaboration with the private sector In Nepal the HITT programme has been working with the tourism sector to identify occupations that are in demana and develop training curriculums training material and deliver training to its beneficiaries The six selected occu
43. Flammable liquids e Combustible liquids e Careless smoking e Improper storage e Unattended cooking 1 16 3 Preventing fire accidents in the kitchen e Make sure all the electric appliances and burners are turned off before you leave the kitchen e Keep electrical appliances away from water to avoid electrical shock and fire e Stay away from electrical sockets especially if your hands are wet e Make sure paper towels dish towels and pot holders are kept away from the stovetop so they do not catch fire e Never add water to dish that has hot oil in it as it could splatter and hurt someone e Dress properly don t wear loose fitting clothes e Never leave cooking unattended if you must leave the kitchen for some reason turn off the cooker stove etc e Avoid reaching over the stove for anything while cooking e Clean any grease build up from the stove oven and exhaust fan regularly as cooking grease and oil can start a fire that can spread rapialy e Keep the stovetop clean and clear from grease e Do not put metallic materials in the microwave oven which may cause sparks and eventually damage the microwave Prevent boil over by not overfilling pots Use a burner that s the appropriate size for the pan you re using Do not smoke in the kitchen Know how to use the fire extinguisher and their location Keep combustibles like cloth paper oil etc free from the hot surface e Have a good lighting in the kitchen and wo
44. Ground or whole Whole or ground Sparingly taste the dish in which you re using to gauge heat level Leaves best fresh seeds used whole Garnish blended with soft cheese added to salads In sweet dishes or in curries and stews Added to sweet dishes or as a contrast in stews and curries In cakes cookies breads as a pickling spice or in curry mixtures Soups stews sauces Use sparingly Curries Fish eggs potatoes meats breads salads sauces dill seed used in pickling and to make dill flavoured vinegar FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL mae Leaves and 2 stems of the Fennel r fennel plant Seeds from the fenugreek plant Bulbs of the garlic plant Roots of the ginger plant Leaves of the mint plant Nutmeg Seeds of the Leaves of the oregano plant Oregano nutmeg tree Like anise but sweeter and lighter Sweet somewhat like burnt honey Pungent onion like mildly hot to very hot Mix of pepper and sweetness Various there are more than 30 species of mint Warm spicy sweet Similar to marjoram but not as sweet Raw or cooked Whole or ground seed Fresh granulated acceptable substitute Dried powder or freshly grated from root Fresh Freshly ground Fresh or dried In salads raw in soups or stews cooked In pastries as a flavouring for m
45. Peel and cut the potato into round slice and boil the slice potato till cooked e Thinly round slice the onion and capsicum e Heat oil butter in a pan add sliced onion and capsicum in the pan and cook Till light brown e Now put the boiled potato mixed well and add seasoning e Cook 5 7 minutes till light brown and serve hot with toast or omelettes Item Pancakes Serves 1 Baking Powder 0 5gms 80 m Oi 0 0 tor Preparation Method e Combine flour sugar baking powder baking soda and salt e Make a well in the centre In a separate bowl beat together egg milk and oil e Pour milk mixture into flour mixture Beat until smooth e Heat a lightly oiled pan over medium high heat e Pour or scoop the batter onto the pan using approximately 1 4 cup for each pancake e Brown on both sides and serve hot MODULE 9 BREAKFAST AND LIGHT MEALS ltem Fried Egg Serving 1 portion Oi 0 tor Preparation Method e Get your frying pan on a medium to low heat and add oil to lightly coat the bottom of a large non stick pan e Crack the eggs into the pan e Cook until the tops of the whites on one side is firm e Flip the egg to other side and cook until firm e Season with salt and pepper and serve hot Item Sunny Side up Serving 1 Portion Oi 0 tor Salt to taste Black pepper Preparation Method e Get your frying pan on a medium to low heat and add
46. Prepare stock with above ingredients and simmer till stock is reduced to 1 litre add salt e Finish off with warm cream e Serve hot Please note All the soups are served with bread stick bread rolls VEGETABLES FRUIT AND SALADS FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 4 Introduction Vegetables Fruit and Salads This module will introduce different tyoes of vegetables fruits and salads that are used in the kitchen their preparation and cooking and serving methods including storage procedures and principles 4 1 Definition of Vegetable Vegetables are the edible portions of herbaceous plant whose fruit seeds roots tubers bulbs stems leaves or flower parts are used as food such as the tomato bean beet potato onion asparagus spinach or cauliflower Vegetables add colour texture and flavour to a meal Vegetables can be served as a main dish or as an accompaniment to the main dish 4 1 1 Types of Vegetables Root The root anchors the plant to the ground and absorbs and transports moisture and nutrients from the soil up to the rest of the plant Examples of root vegetables are carrot turnips beet root radish horseradish etc Tubers A tuber is an underground steam which carries nutrients from the root to the rest of the plant Example of tubers vegetables are potatoes sweet potatoes artichokes yams etc Bulbs The plant whose nutrient is stored underground in a form of bulb T
47. Sauce should be reddish brown not too thick D rivatives of Brown Espagnaole Sauce Bordelaise Lyonnais Item Veloute Sauce serving Makes 800 ml Chicken stock Preparation Method e Prepare blond roux allow cooling e Gradually add hot chicken stock and mushroom stir frequently e Simmer it for one hour strain and used as required Derivatives of Veloute Sauce Supreme Sauce Sauce Allemande FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL Item Hollandaise Mayonnaise Sauce Serving 4 portions 1 table spoon 15ml Preparation Method e Place egg yolk mustard vinegar lemon juice salt and pepper in a bowl e Add oil very slowly whisk continuously and add 1 tablespoon of boiling water until it gets the texture of the sauce D rivatives of Hollandaise Mayonnaise Sauce Bavaroise Mousseline Item Tomato Sauce Serving Makes 800 ml Tomato paste 60 gms White stock Salt and pepper Preparation Method e Make a blond roux stir frequently and add tomato paste salt and stock e Cook for 10 minutes and stir frequently and sauce is ready Derivatives of Tomato sauce Marinara sauce and Napolitano sauce MODULE 3 STOCKS SAUCES AND SOUPS 3 3 Soup Soup is a liquid food that is prepared from fish meat vegetables stock combined with various other ingredients It is used to enhance flavour taste and it contain nutrients extracted from solid food It is easily digestible and
48. Serving 1 portion 0 28Tsp Oi Totty Preparation Method e Clean and make pieces of chicken e Marinate the chicken in half soya sauce egg salt pepper flour corn flour half the garlic and half the green chilli sauce for at least 30 mines Leave it for an hour or two if you have the time e Heat a pan with oil and lightly fry the chicken pieces until golden brown Set aside e n the remaining oil add chopped garlic and chillies and fry for 2 minutes e Next add the onions capsicum and tomato fry until soft 2 8 mines Add vinegar and mix well e Add fried chicken and the remaining ingredients soya sauce green chilli sauce tomato sauce salt and pepper e Stir all the ingredients until well combined and fry for another 3 4 mines e Garnish with some chopped spring onions and serve hot MODULE 9 BREAKFAST AND LIGHT MEALS Item Aloo Paratha Serving 2 portions Ol Preparation Method e Prepared the dough as chapati Boil the potato with skin cool peel and mash e Add minced onion ginger green chilli and seasonings to the mashed potato and mix well e Make small round balls flatten Put a portion of potato mixture in the centre fold the dough over to cover and re shape into a ball and roll out thinly e Grease the hot tawa and place the paratha on it e Cook on one side for 1 minute turn over and apply oil Similarly apply oil on the other side and cook Till golden brown on both sides Serv
49. ad Making Process The dry ingredients flour salt milk powder spices etc are usually sieved together This helps them mix and remove any lumps In some recipe the flour and fat are rubbed together before other ingredients are added to produce the sandy texture Care should be taken to ensure that the yeast and salt are separately mixed into the dough Preparing the baking container Always brush tins with cooking fat so that the bread don t stick If the bread tins are cold warm them lightly before putting the dough in e Mixing The first stage of combining the dry ingredient with liquid eggs if used and yeast is done by mixing machine hang e Kneading This is mixing the dough vigorously continue until the dough is no longer sticky to touch and has a shiny surface It is done to develop the gluten e Proving The dough is set aside after kneading to prove or ferment While proving the dough is kept in the proving chamber or kept in room temperature by covering with polythene and lightly oiled to keep it moist e Folding This is part of the kneading process folding and pushing down to get air into the dough In bread making the dough is rolled to make loaves then folded to get into the bread tin This gives it a good depth and the right shape e Shaping Rolls and loaves are made into many different shapes by cutting folding and rolling the dough e Portioning For rolls buns pizzas bread etc the dough has to divide by weigh
50. anish Omelette Serving 2 portions Preparation Method e Ina frying pan heat olive oil over medium high heat e Sprinkle potatoes lightly with salt and pepper e Cook until golden brown and crisp e Once the potatoes are golden stir in the onions e Cook stirring occasionally until onions soften and begin to brown e Meanwhile beat eggs together with salt and pepper Pour eggs into pan and stir gently to combine Reduce heat to low and cook until eggs begin to turn brown on the bottom e Loosen bottom of omelette with a spatula invert a large plate over the pan and carefully turn the omelette out onto it Slide the omelette back into the pan with the uncooked side down Cook until eggs are set e Garnish omelette with tomato and green onion and serve warm Item Poached Eggs Serving 2 portions Small eggs Preparation Method e Boil the water in a deep pan e Reduce heat to medium low and add vinegar to the boil e Crack the eggs into individual bowls and gently drop them into the syrup e Cook the egg on one side until the white is partially set and opaque e Gently turn over to cook the other side until egg white is opaque but not hard and the yolk is still liquid or to desired doneness e Spoon the eggs into individual bowls and spoon syrup over each egg serve warm FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL Item Potato Hash Brown Serves 1 Portion Preparation Method e
51. aration Method e Preheat the oven s broiler e n a medium bowl mix together the tuna celery green onion mayonnaise and lemon juice e Spoon equal amounts onto each English muffin half and top with a slice of cheese Place the sandwiches on a baking sheet e Broil for 2 to 3 minutes or until cheese is melted and toasty e Serve hot FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 9 3 Burger A hamburger also called a hamburger sandwich burger or hamburger is a sandwich consisting of a cooked patty of ground meat usually placed inside a sliced bread roll Hamburgers are often served with lettuce bacon tomato onion pickles cheese and condiments such as mustard mayonnaise ketchup and relish 9 3 1 Preparing different types to Burger Item Chicken Burger Serving 1 Burger 200gm Preparation Method e Add pepper salt and finely chopped onion to chicken mincemect e Bind with egg and make even sized flat cake and grill till cooked e Peel and slice the tomato cucumber and onion cut the bun into half e Spread mayonnaise lettuce slice onion tomato and cucumber on base of bun and now put the cooked meat petty on it and cover it with top part e Served with fries on side MODULE 9 BREAKFAST AND LIGHT MEALS Item Hamburger Serving 1 Burger 200gm Sprinkle Tomatoes 50gm Egg Inos Preparation Method e Add pepper salt and finely chopped onion to beef mincemeat e Bind
52. aut the green bell pepper cayenne pepper pineapple garlic and green onion in the heated oll e Add the sauce and stir until it thickens e Pour in the pork and toss until the pork is coated with sauce e Remove from heat and serve MODULE 7 MEAT POULTRY AND FISH 7 4 Poultry The term poultry refers to any domesticated birds such as chicken duck turkey etc which are bred to be eaten or for various dishes In Nepal chicken is most extensively consumed and used in the kitchen Different cuts and cooking methods 7 4 1 Quality check and storage of poultry e The skin should be white and unbroken with a faint bluish tinge e The breast of the chicken should be straight well fleshed and broad e The vent end of the breast bone of chicken must be pliable e Bird should not have cuts scales or blood patches e Should not have too much fat especially in abdominal cavity e Feet and legs should be scaly with strong claws FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 7 4 2 Preparing different types of Chickens dishes Item Chicken Kiev Serving 4 portions Butter Garlic powder V TSO Dried dill weed V TSO Flour OG Preparation Method e Mix butter pepper and garlic powder in a bowl On a piece of aluminium foil spread mixture to about 2x3 inches Place this mixture in the coldest section of your freezer and freeze until firm e Remove all fat from the chicken breast Cut chicken
53. bine e Add the chopped tomatoes and cook for 5 6 minutes Now add the pressure cooked dals along with a cup of water and mix them well till they are well coated with the masala mixture Cook covered for 3 4 minutes on medium heat e Add butter combine and cook for 5 minutes e Add malai and garam masala and mix well Garnish with ginger juliennes e Serve with hot rotis and rice MODULE 5 CEREALS AND PASTA Item Dal Fry Serving 4 Portions to taste Dry mango powder amchur Red chilli powder Preparation Method e Heat half of the ghee in a pan Add half of the chopped onion and garlic and saut till golden e Add turmeric powder dal two cups of water and salt to taste Stir and bring to a boil Lower the heat and simmer for twenty minutes e Add mango powder and simmer for another fifteen minutes e Heat the remaining ghee in another pan Add cumin seeds When they begin to change colour add the remaining onion and garlic and saut till pink e Add red chilli powder and saut for two to three minutes e Add this seasoning to the dal simmer for two minutes and remove from heat Serve hot FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 5 1 3 Rice Rice is the starchy seed or grain cultivated in warm climates and used for food throughout the world With the increased interest in the food of different parts of the world rice appears much more often on the menu It can be cooked in a numbers of int
54. bout Food Production Assistant Cook curriculum 11 Objective of the Food Production learner Manual 11 Learning outcome of the training 11 Career Path 12 MODULE 1 KITCHEN MANAGEMENT OPERATIONS HYGIENE AND RISK ANALYSIS 13 1 Introduction 14 1 1 Kitchen Management and Organization 14 1 1 1 Kitchen Organization Chart 14 1 1 2 Duties and responsibilities of each position 15 1 1 3 Kitchen and its types 16 1 2 Inter Departmental Relation 16 1 3 Personal Hygiene 17 1 3 1 Importance of Personal Hygiene 17 1 3 2 Personal hygiene in kitchen 17 1 4 Preparation and Setup of Work Area 18 1 4 1 Mise en Scene 18 1 4 2 Mise en place 18 1 4 3 Food production process 18 1 4 4 Food preparation procedure 18 1 5 Kitchen Knife Drill and Safety 19 1 5 1 Knife and its type 19 1 5 2 Knife Safety 20 1 6 Kitchen utensils equipment cleaning procedures 20 1 6 1 Kitchen cleaning procedure 2l 1 7 Weights and Measurements 21 1 7 1 Metric measurement system 2l 1 7 2 Standard weight and measurements 21 1 7 8 Measure equivalent 25 1 7 4 Oven Temperatures 22 1 7 5 Important of weight and measures 22 1 8 Food Poisoning and Food Hygiene 22 1 8 1 Causes of food poisoning 29 1 8 2 Food poisoning symptoms 29 1 8 3 Food hygiene 23 1 8 4 Importance of food Hygiene 23 1 8 5 Principles of Food Hygiene 24 FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 1 9 Food Storage 25 1 9 1 Types of Food Storage 20 1 9 2 Basic food storage principle 26 1 9 3 Cooling process
55. ce Use a sturdy step stool or ladder to reach high items Close cabinet doors and drawers Store heavy equipment on low shelves Avoid over wetting floors when washing as they could be slippery Never run Wear suitable shoes with a non slip sole You could trip in high heels or sandals MODULE 1 KITCHEN MANAGEMENT OPERATIONS HYGIENE AND RISK ANALYSIS Preventing electrical shock Read appliance booklets BEFORE using appliances Keep cords away from water and hot objects One plug in a power outlet at a time and unplug at power socket outlet Unplug power code from power out let BEFORE cleaning or doing any service Hands should be dry ALWAYS when come in contact with electrical appliance Stand on a dry surface when working with appliance Check appliances for cut or broken cords and plugs and do service immediately Never use a microwave if the door has been damaged Turn on a microwave only if food or beverages are inside Remove plastic wrap away from your body to avoid steam burns Never put metal in the microwave oven or anything else which is not suitable for microwave Always refer to user manual In the event of electric shock STAY CALM EVALUATE THE SITUATION 1 15 First Aid in Kitchen First aid is an immediate and temporary treatment to a victim of sudden illness or injury in the kitchen while awaiting the arrival of medical aid The essentials of kitchen first aid are designed to cover injuries that can occu
56. consist of laminated structure build up of alternate layer of dough and fat When the pastry is baked the expanding air and water vapoir puff the separate layer apart from eash other resulting in delightful crispy light pastry Baking method of cooking is done for puff pastry e Rough puff or flaky pastry It has similar light texture to puff pastry but rise in more randam way The paste has small lumps of fat in it rather than whole layers Baking is done for rough puff pastry 8 2 2 Principle of pastry making e Good mixing technique is the basis of good pastry All the pasrty dough should be mixed on smooth table marble stain less steel The majority of the pastry dough needs cool conditions e The ratio of flour to fat depends on the type of pastry Dry ingredients must be mixed thoroughly especially for short paste e tisimpotrant to have the correct amount of liquid for mixing e Dough need resting and they should be allowed to relax after rolling e When baking oven must be always pre heated to the correct temprature before placing any pastry in the oven MODULE 8 BAKERY AND PASTRY 8 2 3 Preparation method of pastry e Rubbing in The process of blending fat and flour to acquire sandy mixture for short and sweet pastary e Mixing This is the simple process of mixing the chopped suet with the flour e Relaxing or resting Leave short and sweet pastry paste in cool place before and after rolling It helps the fat
57. d 8 Ideally depending on the type of cheese it should be stored in a fresh and wet environment between 2 C and 4 C with a good ventilation system Cheese Suggestions per Meal Period Breakfast During breakfast soft and mild cheese are preferable Here are some recommended cheese for a breakfast buffet Soft white cheese like cottage cheese Petit Suisse Halloumi buffalo mozzarella feta and ricotta Bloomy rind cheese like Camembert and Brie could preferably be served with Pressed uncooked cheese like cheddar Cantal Gouda Tomme Pressed cooked cheese like Comt Appenzeller Gruy re or Natural rnd cheese especially goat cheese like Valencay Sainte Maure Pouligny Saint Pierre Lunch and Dinner During these two meal periods any kind of cheese can be served If you plate the cheese present them according to their different groups FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 6 1 4 Yoghurt Yoghurt is a cultured milk product made from cow goat buffalo ewes milk Difference in taste and texture of the products depends on the type of milk used and the activity of the micro organism involved A bacterial starter culture is added to the milk which causes the natural sugar Lactose to ferment and produce lactic acid All yoghurt is live and contains live bacteria which remain dormant when kept as low temperature unless it is clearly stated on the packaging that it has been pasteurized s
58. d nor is washing used to create the exterior rinds and those that do exhibit moulds and micro flora get them naturally from the environment Because most natural rind cheese are aged for many weeks to develop their flavour as well as the rinds they are typically made from raw milk Examples Saint Marcellin Valen ay Sainte Maure Pouligny Saint Pierre Processed cheese This is a relatively new family of cheese that first appeared during World War Processed cheese are made by heating and blending together several natural cheese with an emulsifying agent Examples Kernhem Laughing Cow and Cancolllotte Remember the following when handling and Storage of Cheese 1 Whole cheese should be stored in their original packaging 2 All other cheese would benefit from being wrapped in wax paper and then aluminium foil 3 Avoid storing cheese in plastic wrap which prevents it from breathing and alters its rind or interior 4 Asa general rule the packaging must seal the cheese to prevent it from drying out 5 Be sure to remove cheese from the refrigerator one hour before serving so that it can be eaten at room temperature 6 Vacuum packing is not recommended except for hard cheese as this process will not damage their shape 7 Freezing is generally not recommended because the cheese s texture can deteriorate However processed cheese and cheese that are used for cooking such as cheddar or Edam store very well in the freezer if they are grate
59. dable waste goes into the compost non biodegradable waste has to be buried recyclable waste can be resued through recycling Re usable waste can be reused for different purposes e Have at least two separate containers for waste in the kitchen one for wet waste and one for recyclable or dry waste e Have clean closable containers especially for wet waste e Secure waste from animals and pests e Empty containers often dispose waste away as soon as possible and before it starts to smell e Wash containers often and thoroughly e Wash your hands after handling waste to avoid contamination FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 1 11 Pest A pest is an organism in the kitchen that spreads disease and causes destruction Therefore every precaution must have a pest free environment to reduce food contamination and avoid guests falling sick Good pest control needs a good mechanism and systemic control Without proper cleaning and monitoring it is impossible to have a 100 pest free working place Following table indicates common pests and necessary measure to prevent TYPE OF KITCHEN PESTS PREVENTIVE AND CONTROL MEASURES Mice and rats Keep the insects out pests are attracted to insects Flies Insect tray and fly killing device should be inspected Cockroaches to see that they are still functioning Fleas Hygiene must be maintained in all the areas Flying and Do not leave empty bottles or food cans around
60. dd the cardamom seed and grated carrot Cook uncovered for few minutes e Add the milk reduce heat and simmer Cook till the carrot are done and water dries Up e Add the sugar and cook on slow heat till the halwa is dry e Stir in 34 of the khuwa very well add the chopped nuts and remove from heat e Add essence serve hot d cor with remaining khuwa and nuts BREAKFAST AND LIGHT MEALS FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 9 Introduction Breakfast and Light Meals This module is about light meals such as breakfast sandwiches burgers and snacks their types their different components and the most common breakfast recipes for you to apply learning 9 1 Breakfast Breakfast is the first meal of the day hence the name to break a fast Breakfast menus vary depending upon the country custom and the occupation of the meal taker Hence breakfast dishes vary depending upon the customs food habit and the nature of job they perform Breakfast being the first meal of the day it should be nourishing digestible and filling Normally the breakfast is taken between 7 to 11 am and usually it consists of items such as juice fruits cereals bread toasts eggs meat vegetables tea and coffee 9 1 1 Types of Breakfast There are many different types and concepts of breakfast following are some popular breakfasts e Continental Breakfast e American Breakfast e English Breakfast e Indian Breakfast e
61. e basic units of the metric system define length meter mass kilogram and time second The metric system is based on standards accepted by international agreement and it therefore provides a common basis for all scientific measurements 1 7 2 Standard weight and measurements Abbreviations used M G O Ounce Lo te sp L FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 1 7 3 Measure equivalent 1 7 4 Oven Temperatures To convert C to F multiply by 9 divide by 5 and add 32 175c Other Temperatures Pressure Cooking 1 7 5 Important of weight and measures Measuring and weighing is important for the following reason e Maintenance of good quality e Same taste and consistency in food production e Cost control e Avoid wastage of food e Follow standard recipe 1 8 Food Poisoning and Food Hygiene Food poisoning is an illness caused by eating contaminated food MODULE 1 KITCHEN MANAGEMENT OPERATIONS HYGIENE AND RISK ANALYSIS 1 8 1 Causes of food poisoning Food poisoning is caused by bacteria viruses toxins and wild mushrooms This is due to several reasons e The food is not fresh e Food is stored at a warm temperature in the danger zone 5 63 C or for too long e Food is cooled too slowly before being refrigerated e Food is not reheated to a high enough temperature to kill the bacteria in it e Food especially meat and fish is undercooked or raw e
62. e by preventing cross contamination This is the transfer of bacteria from a contaminated surface to an uncontaminated surface e Cross contamination and food poisoning are 100 preventable e Food canbe contaminated at any stage in the food production and service process Food contamination is caused due to three factors they are Biological Physical Pests and Animals Biological Hazards Harmful microorganisms germs are the cause of most food poisoning Germs are very small living things and too small to see for your naked eye for example bacteria viruses parasites moulds Bacteria may produce poisons toxins as they multiply They multiply best at 40 140F 4 60C This is known as the danger zone They come from a variety of sources e People unclean hands coughing or sneezing e Unsanitary facilities and equipment e Disease spreading pests cockroaches flies mice Prevention e Control the conditions for bacterial growth Example avoid the danger zone e Prevent pests and animals flies mice rats cockroaches pest control and traps e Cover food prevent children from touching food do not stick fingers in food and do not let animals within the kitchen or dining area e Use different chopping boards for cooked meat raw meat fruits and vegetables or wash the chopping board thoroughly with soap before chopping items that could spoil each other it also spoils the flavour for instance onions
63. e sure that bottles of cleaning agents are clearly marked and that chemical containers are not used for any other purpose like storing food Never use chemicals near an open flame or while you are smoking Protect all parts of your body while you are using undiluted chemicals and take special care Wear protective clothing such as rubber gloves and safety footwear Keep your mind on what you are doing one mistake and the chemical could spill and injure you Avoid splashing cleaning agents as they can land on your skin and burn you Wash your hands after using cleaning agents Keep your hands away from your face swallowing small parts of some cleaning agents can burn your mouth and throat Replace caps tightly immediately after use Do not decant cleaning agents Do not incinerate burn any empty aerosol cans as they explode Never mix chemicals such as bleach with acid toilet cleaner 1 14 Common kitchen injuries The major causes of injuries and accident in a kitchen are from cuts slips trips and falls manual handling fire exposure to hot or harmful substances The following table shows measures you can take to avoid injuries and minimize risk of hazards at work Cuts Never leave objects on the floor Don t leave knives unattended Clean up any broken glass or cans immediately Wrap in paper before disposal Keep fingers and hair away from the beaters and blades Slips trips and falls Wipe up spills at on
64. e tag Maintains a high standard of personal appearance hygiene and grooming standards Provides friendly courteous and professional service at all times Maintains a good working relationships with colleagues in all other departments Responds to changes in the department as dictated by the needs of the hotel Flexible in job functions and can perform any other reasonable duties and assigned responsibilities Attends training sessions and meetings as and when required Commis I Il III Familiar with all the food items on the outlet menu Prepares food products according to the required standard Follows standard recipes and minimises waste to help ensure that the outlet s food cost is in line with budget Flexible wherever possible in meeting special requests from guests for specific food preparation methods and ingredients FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL e Follows presentation guidelines as established by the Chef de Partie Sous Chef or the Chef de Cuisine e Maintains the assigned station section in a clean and orderly manner at all times e Up to date with the availability of seasonal and new products on the market e Treats all operating equipment and supplies carefully to minimise damage and reduce waste 1 1 3 Kitchen and its types The kitchen is an area where food is prepared and cooked for customer service The purpose of the kitchen is to produce the right quantity and quality of fo
65. eat dishes and beverages and to make syrups Roasted or flavouring for pasta sauces pork roasts herb butter stuffing and marinades Cakes breads cookies as well as Asian dishes In salads with vegetables In cakes and cookies in sweet potatoes In Italian dishes in chili with vegetables soups Parsley Rosemary PN Salt Sesame Seeds Leaves of the parsley plant Leaves of the rosemary plant Leaves of the sage plant Salt mines seawater Seeds of the sesame plant Leaves of the thyme plant Root of the turmeric plant Mildly peppery Very aromatic faintly lemony and piny Musty slightly bitter Salty Nutty Mint lemony Pungent somewhat bitter Fresh dried a very poor substitute Fresh or dried Fresh or dried Granular Whole Fresh or dried Dried and ground As a garnish in sauces soups and salads In meat especially lamb or fish dishes and Sauces Beef fish dishes stews stuffing common sausage flavouring Baking preserving curing as a condiment In breads and cookies in salad dressings In omelettes stews bland soups and stuffing for chicken or as flavouring for green salads and cooked vegetables Curries East Indian recipes FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 2 3 Portioning and Garnishing Portioning is the amount of food given to
66. ed hot with curd and pickle FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL Item Chicken momo Portion 5 portions 500 gm Minced chicken 500 gm Chopped onion Chopped green chilli Chopped ginger 10 gm Soya sauce 1 tsp Preparation Method e Mix flour and water and make soft dough kneading vigorously e Set the dough aside for about an hour e Mix chopped onion green chilli ginger and minced meat Add soya sauce salt and ajino moto in the mixture e Divide dough evenly into small balls weighing about 10 gms each and roll to about 2 and inch diameter e Put 1 tsp of minced meat into centre of each flour and seal it e Boil water in a steamer grease perforated compartments and place momos keeping them at least inch apart e Steam momos for 10minutes Serve steaming hot accompanied by tomato garlic chutney MODULE 9 BREAKFAST AND LIGHT MEALS Item Vegetable Chowmein Portion 2 portions Cabbage Tomatoes 50 gms French beans 50 gms Oi 1 0 Aa 200 gms Sliced Ginger and garlic Preparation Method e Boil and drain noodles e Heat pan and saut all the mentioned vegetables e Sautee noodles in a little fat and add saut ed vegetables ajino moto salt and pepper e Serve hot accompanied by ketchup and chilli sauce The future Congratulations for successfully completing the Food Production Assistant Cook course Now you are fully equipped to start your career i
67. eese Washed rind cheese is typically bathed in a salted water wine brandy or local spirits according to the traditions of each region The washing process helps to break down the curd from the outside and it gradually becomes part of the cheese rather than just a skin Examples Munster Maroilles Epoisses Limburger and Taleggio Pressed uncooked cheese Tomme is the best known example of this pressed uncooked family also called semi hard cheese Raw or pasteurized milk is heated to 36 C the curds are fragmented into very small pieces the same size as a grain of rice and then put into a cloth fitted mould to be pressed Examples Cheddar Cantal Gouda Reblochon and Saint Nectatre Pressed cooked cheese These cheese typically large and very heavy fall into two distinct subgroups hard table or grating cheese and mountain style cheese Both start from the same process The curds after forming are cut up into smaller pieces and then further heated to release excess moisture The end results are some of the world s most popular cheese Examples Comt Appenzeller Romano and Asiago Blue mould cheese Blue moulds are members of the penicillin family but unlike white moulds they grow inside a cheese Examples Gorgonzola Roquefort Stilton Fourme d Ambert MODULE 6 DAIRY PRODUCT Natural rind cheese These cheese have rinds that are self formed during the aging process Generally no moulds or micro flora are adde
68. en and the rest room sewage and drainage pipes must be well secured e Available Space available space is an important consideration regardless of whether you are building from the ground up or placing your commercial kitchen in an existing building e Employee Mobility a well aranged commercial kitchen will allow employees to easily move around without bumping into one another e Energy Efficiency Energy efficiency should be a primary consideration for any commercial kitchen layout because it saves money on utility costs e locate electric toasters away from smoke alarms so these do not activate prematurely e Install a ceiling or window mounted extractor fan or a range hood above stove to disperse smoke PRINCIPLE AND METHODS OF COOKERY FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 2 Introduction Principle and Methods of Cookery This module will provide you with an introduction about cooking and the objective of cooking different cooking methods different utensils and equipment You will also learn about herbs and spices and how to best use them in food production 2 1 Cooking Cooking is a process of chemical and physical change in food items to create a complete dish in which more than two ingredients of food are combined and heated simultaneously by using various cooking methods and tools Cooking gives variety to the menu as one food item can be cooked in various ways and given different textures For
69. en place means putting things in place as in set up It refers to organizing and arranging the ingredients e g cuts of meat relishes sauces pre cooked items spices freshly chopped vegetables and other components that a cook needs for the menu items that he or she expects to prepare during his her shift 1 4 3 Food production process The food production process involves a number of inter departmental activities such as Ordering of ingredients Collection of ingredients Weighing and measuring them according to a standard recipe Preparing different foods ready for cooking Actual cooking and dishing out to serve Food preparation procedure Be alert and attentive Organize work to minimise time and energy Collect utensils required and check for cleanliness Put away utensils and ingredients not required Keep the work area clean and uncluttered Check all the food items that need to be prepared according to the menu Collect all the ingredients Wash clean peel cut boil and cook fruits vegetables and other ingredients as required Use different chopping boards and knives for vegetables fruits cooked meat and raw meat Begin with the dish that requires the longest time for preparation Use a pair of tongs to handle hot utensils and oven gloves for baking dishes Use a spoon to taste the food Do not use your fingers to taste the food Keep the cooked food covered labelled with the date and name where i
70. eparation Method Peel potatoes turnips carrots and cut it into dice Cut French beans and shell peas Boil potatoes turnips carrots French beans and eggs separately in salted water Mix all the boiled vegetables with mayonnaise sauce Pile over a bed of lettuce and garnish it with sliced tomatoes and eggs while serving Item Chicken Caesar Salad Serving 4 Portions Preparation Method e Cut the bread into cube and bake it turning the croutons brown evenly e Marinate chicken breasts with olive oil and season it Saut the chicken in a pan over a medium heat till both the side is done e Mix the chopped garlic mashed anchovies grated cheese mayonnaise and vinegar in a bowl and season to taste Stir it to firm consistent texture e Cut the cheese and lettuce into large pieces and put in a bowl Cut chicken into strip Mix all the ingredients along with the croutons Add the dressing to the mixture Garnish the cheese on top and serve FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL Item Cole Slaw Serving 4 Portions 60m Salt and Pepper Preparation Method e Place cabbage onion and carrot in a bowl e Whisk mayonnaise and lemon juice together and add to cabbage mixture Toss to combine Season with salt and pepper e Serve immediately Item Greek Salad Serving 4 Portions Cucumber slice thick half moon Feta Cheese cut into small cubes Preparation Method Onion sliced into ri
71. eresting ways fairly quickly and easily It can be served as the main dish or as an accompaniment There are many different variety of rice found around the world They are Brown rice It is rice which has undergo minimal milling and has the outer cover removed but it retains its bran and is more nutritious It has long grain and distinctly nutty flavour Long grain rice It is white slim and four to five times as long as it is wide It has a subtle flavour which complements both rice and delicate sauce The examples of long grain rice are basmati pokhareli jasmine risotto etc Short grain rice It is short tubby and chalky in appearance and cling together on cooking It is also called as pudding rice It typically comes from Italy especially used for pudding and sweets Wild rice It is not true rice It is an aquatic plant related to the rice family The grains of wild rice are long and slim and range in colour from dark to black It is grown in USA and Canada It is offen mixed with other types of rice such as white or brown long rice providing the attractive contrast of colour and flavour Following image shows different types of rice Parboied Long Grain Rice Risotto Rice Red Cargo Rice E Rose Matta Rice Black Rice White Jasmine Rice Dark Wild Rice Brown Short Grain Rice MODULE 5 CEREALS AND PASTA 5 1 4 Preparation method of rice Preparation of rice includes washing draining boiling or cooking and m
72. ether during the cooking period Both lean and fish with fat can be saut ed fried baked poached etc Types of fish There is not an exact classification of fish in the cooking world Fish are generally classified on the basis of their shape and the type of water in which they are farmed or taken from However fishes can also be classified on the basis of their size and oil content The most commonly used classification is on the basis of the water in which they are farmed 1 Fresh water fish The fishes that are farmed in fresh water such as lakes river and ponds Example Trout Eel Carp Salmon Black bets etc 2 Salt water fish The fishes that are farmed in salty water such as sea for example Red Snapper Sturgeon Red Mullet Tuna Sole and Skate etc si ngle AED p butter Vt filet amm J A fillet 3 precor AEN SOE S ET S b my y m 7 C Sach w wt ii MODULE 7 MEAT POULTRY AND FISH Different types of fish cuts and cooking method 7 5 1 Quality check and sign and storage of fish e The eyes should be bright e The gills should be red and no bacterial sign e The tail should be stiff e The scale should be firm and elastic e f the scale in the fish comes out itself then it is stale e There should be no unpleasant smell 7 5 2 Preparing different Fish Dishes Item Fish and Chips Servings 4 Portions Red snapper fillets Egg beaten Dry bread crumbs Vegetable oil 500 ml
73. f hot sandwich Cold Sandwich Sandwich which are served cold are cold sandwich They are served open and closed Chicken salad sandwich tuna salad sandwich tomato and cucumber sandwich cheese and ham sandwich turkey sandwich veggie and cheese sandwich are some of the examples of cold sandwich 9 2 2 Components of Sandwich MODULE 9 BREAKFAST AND LIGHT MEALS 9 2 3 Preparing different types to Sandwiches ltem Grilled Cheese Sandwich Serving 4 portions White bread Cheddar cheese Preparation Method e Pre heat the salamander in medium heat e Spread butter on one side of a slice of bread e Place bread butter side down onto the salamander and add 1 slice of cheese e Butter a second slice of bread on one side and place butter side up on top of sandwich e Grill until lightly browned and flip over continue grilling until cheese is melted e Repeat with remaining slices of bread butter and slice of cheese e Serve hot ltem Vegetable Sandwiches open sandwich Serving 4 portions Chopped tomatoes chopped Chopped onion chopped Chopped red bell pepper 2 gms chopped Chopped green bell pepper 9 gms chopped White American cheese White bread Preparation Method e Pre heat the oven s broiler n a medium bowl toss together the tomatoes onion red bell pepper and green bell pepper e Place the slices of bread on a baking sheet and place it under the broiler e Broil for about 2 mi
74. firm up so the pastry keeps a better texture shaps and cuts more easily and shrinks less when cooking e Kending Making a properly blended mixture 8 2 A Preparing different types of Pastry Dishes Follow recipe instructions on temprature and time and there shouldbe a good result The faults offen occur with pastry such as too solid or dense tough or chewy textures shrinking or uneven shapes It can happen because of too low oven temperature over mixed not rested sufficiently or an error in measuring the ingredients so on and so for FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL Different types of pastry dishes with recipe are as follows Item Plain Sponge Serving 12 portions Flour 120 gm Preparation Method e Put Egg and Sugar in a mixing bowl and whisk it e Take a steel bowl and add the flour Corn flour and stir all the ingriedents e When the texture comes at ribbon stage slowly fold the mixture e Pour the mixture on the greased lined tray and bake it at 200 degree centigrade for 20 25 minutes Item Peach Gateaux Serving 12 portion Plain Sponge 300 m Preparation Method e Cut the sponge into three layers soak them into the mixture of Orange juice and Rum e Spread the ist layer with fresh whipped cream and chopped peach then put the 2nd layer on top of the first one and repeat the same process with the 2nd layer as well e Place the 3rd layer on top and cover it by spreading all
75. flavoured broth made from fish meat poultry or vegetable stock It can be served by itself or as an appetizer For example chicken consomm e Broth Bovillon Broth is generally the water in which bones meat fish grains and vegetables have been cooked It makes a watery soup and often rice or other grains are added to make it more robust For example minestrone soup 3 3 2 Garnish and accompaniments of soup There is no rule in cooking that says every meal must be garnished however if garnish is used it should be fresh colourful edible and should be suited to the meal Garnish helps to give visual appeal to the soup Garnish should be small and dainty The examples are garnish are as follows Greeted cheese chopped fresh herbs croutons chopped toasted almonds walnuts cream cud or a dot of butter macaroni spaghetti small dices of meat vegetables small cheese balls fried bread cubes and pieces nuts fried onion chopped herbs and spices sour cream fried garlic etc Accompaniments are additions to the main ingredient of a meal Accompaniments are typically things like vegetables and side salads but they also include sauces and relishes Sometimes the accompaniment also comes with a garnish of its own The soup accompaniments are as follows Bread crackers croutons fried bacon toast fried onion bread sticks etc 3 3 3 Preparing different types of soup Item French Onion Soup Serving 4 Portions Y pki Grated
76. h as onion and fish e Tinned cream should be stored in cool dry ventilated rooms e Frozen cream should only be thawed as required and should be re frozen e Artificial cream should be kept in the refrigerator FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 6 1 3 Cheese Cheese is a generic term for a diverse group of milk based food products Cheese is produced throughout the world in wide ranging flavours textures and forms Cheese consists of proteins and fat from milk usually the milk of cows buffalo goats or sheep It is produced by coagulation of the milk protein casein Cheese can be eaten freshly made or mature some mature for more than three years There are different types of cheese and these are their characteristics Soft white cheese This is the simplest type of cheese usually based on cow s milk that has not been matured It is not pressed and the texture is soft and smooth Examples Cottage cheese Petit Suisse Halloumi buffalo mozzarella feta and ricotta Bloomy rind cheese During the cheese making process the outside of some soft cheese is coated with Penicillium cardamom The rind that forms is white soft and sometimes a little fuzzy and it is called bloomy This type of cheese first begins to ripen on the outside the middle of the cheese is the last part to ripen and becomes soft and runny Examples Camembert and Brie are the most well known bloomy rind cheese Washed rind ch
77. happati parathi bhatura etc Choice of vegetable curry chola bhaji mixed vegetables etc Choice of fresh fruits with curd mango banana apple orange etc Choice of tea or coffee masala tea milk tea black tea milk coffee etc Choice of juice Lassi mango pineapple etc Choice of egg Boiled egg nepali omelet etc Choice of bread Jeri swari sel roti malpuwa etc Choice of vegetable curry Tarkari mixed vegetables etc Choice of tea or coffee Black tea milk tea black tea milk coffee etc FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 9 1 2 Preparing different Breakfast Items Item Scrambled Egg Servings 4 portions Salt to taste Ground black pepper Preparation Method e Beat the eggs milk salt and pepper together in a small bowl e Melt the butter in a pan over medium heat pour into the pan and cook stirring continually until the eggs have nearly set but are still slightly moist e Serve hot Item Masala Omelette Servings 4 portions Oil 8 nos Chopped coriander Salt and black pepper Red chilli powder Preparation Method e Beat the eggs add milk chopped onion tomatoes chillies coriander salt and chilli power e Beat the mixture until foamed e Heat oil in a frying pan and add the mixture to it e Cook over low heat till the mixture is firm and flip it to the other side and fry e Serve hot MODULE 9 BREAKFAST AND LIGHT MEALS Item Sp
78. he main edible part of these vegetables is their bulb Example of bulbs are garlic onion leeks shallots etc Leaves Usually green flattened lateral structure attached to a stem and functioning as principal organs of photosynthesis and transpiration in most plants is leaves The examples of leafy vegetables are lettuce cabbage spinach Chinese leaves Swiss chard etc Steam The main body portion of a tree shrub or other plant which is above ground is steam The example of the stem is asparagus celery and fennel Fungi Any of a group of unicellular multi cellular or syncytial spore producing organisms feeding on organic matter is fungi The example of fungi vegetables are mushrooms morels etc Fruits The sweet and fleshy product of a tree or other plant that contains seed and can be eaten as food is fruits The examples of fruit vegetable are tomatoes peas pumpkin zucchini avocado cucumber etc Flower The reproductive structure of the seed bearing plant is known as flower The examples of flower vegetables are broccoli brussels cauliflower etc Pods or seed The grains or ripened ovule of plants capable of germination to produce a new plant is seed The examples of legumes or seed are French beans peas baby corn etc Following image shows different types of vegetables ES R pe n lt 7 A 5 2v 3 OUR i my vi 4 1 2 Seasonal vegetable availability e Spring Asparagus Carrots Cauliflo
79. hefs pep cooks and junior staff 1 1 1 Kitchen Organization Chart The kitchen organization chart varies from restaurant to restaurant depending upon the size of the establishment The chart given below is a general organizational chart of a restaurant MODULE 1 KITCHEN MANAGEMENT OPERATIONS HYGIENE AND RISK ANALYSIS 1 1 2 Duties and responsibilities of each position Executive Chef Develops recipes and menus for all retail food operations Supervises food production Maintains food cost standards and cost Promotes safety and proper sanitation Assists in taking inventory and purchasing supplies Introduces new products Acts as a replacement worker when short staffed Handles customers concerns and suggestions Handles employees concerns and Issues Controls food waste May have full or final responsibility for job actions e g hiring new staff promotions demotions transfers discipline terminations Schedules assigns work Sets production goals or job expectations Other duties as required Sous Chef Runs the kitchen when the head chef is away Acts as a liaison between the executive chef and the kitchen staff Manages food purchasing and storage Maintains a safe and hygienic kitchen environment Helps create new recipes and write menus Instructs cook in preparing cooking garnishing and presenting food Chef de Partie Reports for duty punctually wearing the correct uniform and nam
80. hen cooked e Macaroni Short tube about 25mm long e Lasagne It is in sheet form mostly used for layered dishes e Ravioli It is squares or little packed stuffed with filling e Tortellini Plump Crescent shaped e Cannelloni Fat tube ready to be stuffed e Fettuccine Thin flat about wide FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL Following image shows different pasta ie i d r Wh 5 2 2 Quality check and storage of pasta e Check the best date on dried frozen and similar long life pastas e The packing should be in good condition e Dried pasta should be kept in cool dry room e Use the older stock first but always check the date stamp e Once a packet has been opened transfer to an airtight container Write the best before date on the container e Fresh pasta should be kept refrigerated and well wrapped so it does not absorb flavours or smell from other foods Keep them apart from uncooked foods MODULE 5 CEREALS AND PASTA 5 2 3 Preparing different types of pasta dishes Item Spaghetti a la Carbonara Serving 4 portions For Carbonara Sauce Preparation Method Boil spaghetti cut the bacon into dice and deep fry it grate cheese Mix egg fried bacon and add white pepper and whisk properly For Carbonara Sauce prepare b chamel sauce and add the previous mixture to it Add salt white pepper grated cheese and cream to the mixture Saute the spaghetti in
81. his assessment will indicate what format this assessment takes for example a paper based assessment practical simulation be completed at the end of the course for practical assessments the practical components of the course must be combined into an integrated assessment so that learners can demonstrate the entire process National Skill Testing Board Exam NSTB After completion of this 390 hours course the learners will go through a NSTB CTEVT paper based written exam as well as practical exam After successful completion of exams certificates will be awarded MODULE 1 KITCHEN MANAGEMENT OPERATIONS HYGIENE AND RISK ANALYSIS FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 1 Introduction Kitchen management Operations Hygiene and Risk Analysis The beginning module is the most important topic covering basic Components of kitchen management operations and functions in an establishment Issues related to your personnel hygiene food preparation kitchen equipment food poisoning kitchen hazards risk assessment and preventive measures will be discussed 1 1 Kitchen Management and Organization The art of planning preparing and cooking meals for the customers is called kitchen management The objective of kitchen management is to lead organize and control the production and service of food Chefs are the experts of the kitchen management Executives are at the highest level of all areas in charge of c
82. hod e Boil the potatoes Peel and dice e Cream the butter add the chopped parsley and mixed well e Roll the potatoes in parsley butter Serve as an accompaniment with meat dishes FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 4 2 Fruits Fruits are the sweet and fleshy products of a tree or other plant that contains seeds and can be eaten as food They are rich in food value containing cellulose minerals vitamins and are a valuable source of fibre Fruits are used in many different ways They are used freshly in horsd oeuvres of fruit cocktail and juices They are served as dessert after a heavy meal or for breakfast Fruits are used in hot or cold pastry and sponge based dishes They may be used to garnish food such as poultry and fish dishes and are also made into sauce to accompany meat dishes Fruits can also be cooked stewed jellied and can be preserved as jam 4 2 1 Classification of Fruits Following are general classification of fruits Stone fruits Apricot cherries peaches plums greengages nectarines etc Convenience product Canned syrup solid packed frozen dehydrated flakes and dried Soft fruits Raspberries strawberries black berries blueberries gooseberries currants etc Convenience product Jam syrups squash jellies canned frozen pie and filling Hard fruits Apples pears olives etc Convenience products Solid pack canned frozen dried rings flakes and juice Citrus fr
83. hredding and slicing Carving knife It has a long thin blade e The knife should be very sharp to ensure Si zap accurate and efficient cutting Serrated knife This knife comes with serrated edges and are designed to slice certain foods E zm with firm skins such as tomatoes and capsicums Peeling Knife Also known as a Tourne Knife or Bird s Beak Knife They can be used to cut decorative garnishes such as rosettes or fluted mushrooms Se slice soft fruits or peel skins or blemishes FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL How to grip a knife Choose knives which feel most comfortable in your hand Grip the chef s knife in your dominant hand with all fingers on the handle of the knife Curl the fingers of your other hand under the first knuckle with the thumb and little finger behind the other fingers This position will serve as the stabilizer and guide while you are using the chef s knife Place the blade of the chef s knife against the curled fingers of the other hand and begin chopping with a rocking motion Keep the blade of the chef s knife in contact with the cutting surface at all times and chop with the back portion of the blade not with the tip 1 5 2 Knife Safety Knives are particularly dangerous pieces of equipment if used incorrectly however they are essential item for anyone working in the kitchen Here are some reminders Knives are particularly dangerous pieces of equipme
84. ice vegetable oil ginger and garlic powder e Set aside some of the mixture in a separate bowl for marinating during cooking e Pierce the pork chops on both sides with a fork place in a large re sealable plastic bag and cover with the remaining marinade mixture e Refrigerate 6 to 8 hours e Preheat the grill for high heat e ightly oil the grill grate Discard marinade and grill pork chops 6 to 8 minutes per side or to desired doneness marinating often with the reserved portion of the marinade FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL Item Hong Kong Sweet and Sour Pork Serving 4 portions White sugar 50 gm Salt To taste 5 gm Green bell pepper cut into large 35gm chunks Preparation Method e Whisk together the soy sauce sugar 2 teaspoons potato starch sesame oil and black pepper in a large bowl e Mk the pork into the marinade and tum until all the pork is covered Allow it to soak for some time e o make the sauce whisk together the water vinegar ketchup 1 4 cup sugar salt 2 teaspoons potato starch and red food colouring in a separate bowl e Dip the pork pieces in the beaten egg and then add potato starch assure a consistent coating e Heat the peanut oil in a wok over medium high heat temperature e Fry the pork pieces in the hot oil until crisp and light brown e Remove the pork from the oil and drain e Heat 1 tablespoon of reserved oil in the wok over medium heat e S
85. in the same pan add mustard seeds onion seeds whole red chillies and bay leaf cook for a few minutes till seeds crackle e Add ginger paste garlic paste and cook again for a moment Add chopped onions and cook until slightly brown in colour e Add mustard paste red chilli powder coriander powder and remaining turmeric powder Stir and cook masala until oil starts separating e Add two cups of water and salt bring to a boil and then add shallow fried fish Add slit green chillies and cook on a low heat until fish is cooked and oil starts floating on top e Remove and garnish with chopped coriander leaves and serve hot with steamed rice MODULE 8 BAKERY AND PASTRY FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 8 8 1 Introduction Bakery and Pastry This module is about bakery items such as different types of bread and the bread making process as well as pastries and its making process Bakery Bakery is a place where baked food items such as breads cakes and pastries are prepared for the purpose of selling 8 1 1 Ingredients used in bread making There are numerous of ingredients used in bread making according to their own distinctive flavour The main ingredients are as follows Flour White flour comes in various strengths according to how much protein the flour contains and how much gluten an elastic substance it will make 1 Strong or hard flour They are suitable for bread making beca
86. ing each portion This is why it is also called dividing and scaling e Baking The temperature range for bread is between 232C 260C with a good average being 246C the baking of bread extracts a lot of heat from the oven The time of baking depends upon the size of the loaf and the volume being baked at one time FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 8 1 3 Preparing different Bakery Items Items Sandwich Bread Serving For 10 portion 2 nos 500 m Preparation Method e Dissolve yeast in a little sugar and warm water sprinkle some flour on top and cover with a damp cloth to check the fermentation of yeast e Mix flour sugar salt egg butter and milk powder e Add fermented yeast and water knead well to make smooth dough prove to double e Knead the dough back to normal size e Keep for second proving and knead back again e Scale into required size e Place in greased bread tins and cover with damp muslin cloth e Let the dough prove till 4 5 size of bread tin and bake in hot oven e Baking time is 30 45 mins and the temperature should be 200 C 225 C Item Bread Rolls Sticks Burger Hot Dogs Serving 2 portions 200 gms Fresh yeast 5 gms 100 m Preparation Method The Method is same as sandwich bread but the baking timing is 12 15 minutes MODULE 8 BAKERY AND PASTRY Item Croissant Serving 2 portions 200 gms Fresh yeast 5 gms Milk powder 10 gms 100
87. ities and staffs uniforms Engineering and Maintenance Relates to repair and maintenance of electrical equipment air conditioning water supply gas steam etc MODULE 1 KITCHEN MANAGEMENT OPERATIONS HYGIENE AND RISK ANALYSIS Accounts Requisition approval salaries and inventories Human Resources Hiring and firing of staff increment appraisal procurement develooment and training Sales and Marketing Menu planning food promotion entertainment food tasting and other events 1 3 Personal Hygiene Personal hygiene is personal cleanliness Germs and bacteria are found in and around human bodies and can be transferred to anything that has contact with the body Therefore care and attention are essential in the kitchen 1 3 1 Importance of Personal Hygiene Personal hygiene is important because bacteria in our body skin nose mouth or hand can be transferred to foods and the people who eat the food can get sick Therefore personal hygiene plays an important role in preventing cross contamination e Cross contamination Cross contamination is the transfer of harmful microorganisms or bacteria from one substance to another e Personal behaviours that can contaminate food are as follows e Scratching the scalp e Running fingers through hair e Touching the nose e Rubbing an ear e Touching a pimple sore e Wearing a dirty uniform e Coughing sneezing into the hand e Spitting 1 3 2 Personal hygiene in kitchen
88. m Gajar ko Halwa 106 106 107 207 108 109 110 110 ELI 111 112 113 113 114 114 115 115 116 117 117 117 118 119 122 122 122 123 124 124 124 125 125 126 126 126 127 127 128 128 129 130 MODULE 9 BREAKFAST AND LIGHT MEALS 9 2 9 3 9 4 Introduction Breakfast 9 1 1 Types of Breakfast 9 1 2 Preparing different Breakfast Items Item Scrambled Egg ltem Masala Omelette Item Spanish Omelette Item Poached Eggs Item Potato Hash Brown ltem Pancakes ltem Fried Egg Item Sunny Side up Items Mix Cereals for Breakfast Sandwich 9 2 1 Types of Sandwich are as follows 9 2 2 Components of Sandwich 9 2 3 Preparing different types to Sandwiches Item Grilled Cheese Sandwich Item Vegetable Sandwiches open sandwich Item BLT Sandwich Item Chicken Club Sandwich Item Tuna Sandwiches Burger 9 3 1 Preparing different types to Burger Item Chicken Burger Item Hamburger Snacks 9 4 1 Preparing of different types to Snacks Item Chicken Nuggets Item Fish Finger Item Aloo tikki Item French fries Item Hara Bhara Kebab Item Chicken Malai kebab Item Chicken Chili Item Aloo Paratha Item Chicken momo Item Vegetable Chowmein 132 132 132 134 134 134 135 135 136 136 137 137 138 138 138 138 139 139 139 140 140 141 142 142 142 143 144 144 144 145 145 146 146 147 148 149 150 151 About Food Production Assistant Cook curriculum
89. mi Preparation Method e Dissolve yeast in a little sugar and warm water sprinkle some flour on top and cover with a damp cloth to check the fermentation of yeast e Mix flour salt butter and milk powder e Add the fermented yeast and water knead well to make smooth dough prove to double size e Then make it rectangle or square shape and keep in the refrigerator for about half an hour Now roll it like puff paste e Keep dough in round spherical shape cut t sign with knife at middle and extract four wings keeping centre four times thicker than wings e Keep square butter at the centre and wrap with flaps and roll to make rectangular shape then keep in plastic bag and keep it in a freeze for 20 mins Again roll and keep it in a freeze for 3 4 times Finally roll it into thin crust of 5mm and cut it into rectangular shape Now cut little on base or middle and roll by stretching Keep it on a greased tray and leave it for proving Egg wash it and place it in a oven for 15 20 mins e Serve it with a soup Item Orange Muffin Serving 18 pcs Flour Butter 85 gms Orange rind finely chopped Preparation Method e Cream butter and sugar Blend in beaten egg and orange rind e Sift flour baking powder and salt Add alternately with milk and orange juice mix well e Fill grease muffin pans Bake at 205 C for 15 20 minutes FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 8 2 Pastry Sweet baked go
90. n a dry and well ventilated place It should be store in tight fitting lid containers Flour is the product of wheat which is the foundation of bread pastry and cakes and also used in SOUD sauce batters malt starch gluten alcohol and other foods Oat They are one of the hardiest cereals and are grown in large quantities in Scotland and England Oats should be store in containers with tight fitting lids store in a cool and well ventilated store room The oats are divided into two ways 1 Rolled oats porridge and 2 Ground coarse medium and fine Porridge thickening soup coating food cake biscuits etc Barley Barley is another important cereal The whole grain of barley is known as pot or Scotch barley Barley when roasted is change into malt and used in the brewing and distilling if vinegar It should be store in containers with tight fitting lids store in a cool and well ventilated store room Maize Maize is also known as corn sweet corn corn on the cob It is processed into cornflakes and corn flour Maize oil is suitable for cooking Corn flour is the product of maize Corn flour is used for making custard and blancmange powder Custard powder consists of corn flour colouring and flavouring Corn flour is used for thickening soups sauces Custard is used in making certain small and large cakes Pulses Pulses are a collective name for the edible seed of plants grown in various countries of the world Pulses are low i
91. n fat and a good source of fibre vitamin and minerals They also have high protein content Most piles are dried and they are easy to store and have a quite long shelf life Pulses are of different varieties and they are divided into three group 1 Peas Chickpeas Marrowfat peas Green split peas Yellow split peas etc 2 Beans Aduki beans Black eye beans Black beans Butter beans Cannellini beans Flageolet beans Haricot beans Mung beans Pinto beans Red kidney beans etc 3 Lentils Lentils is the seed of one particular plant They come in a range of colours whole and split MODULE 5 CEREALS AND PASTA Pulses are generally soaked boiled and cooked until they are tender Cooking times and method may vary according to the types of dishes Following image shows different types of cereals quinoa amaranth buckwheat corn FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 5 1 2 Preparation of different Pulse Dishes Item Dal Makhanii Serving 5 6 Portions Kashmiri red chilli powder Salt Tomatoes finely chopped Butter 60gm Preparation Method e Soak black lentils and red kidney beans rajma in water for 8 hours and pressure cook fill soft e Heat ghee in a heavy bottomed vessel Add cumin seeds and let them splutter Add the chopped onions and green chillis and saut the onions till pink e Add ginger garlic paste and fry for 3 4 minutes Add the turmeric powder chilli powder and salt and com
92. n food production with complete understanding of industry demands It is one of the most rewarding and evolving profession in the hospitality sector FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL Also available in this series Food Production Assistant Cook Trainer Guide Food and Beverage Service Waiter Waitress Leaner Manual Food and Beverage Service Waiter Waitress Trainer Guide Housekeeping Room Attendant Learner Manual Housekeeping Room Attendant Trainer Guide Other series developed by the HITT programme in Nepal Mountain Leaders Training Course Homestay and Small Lodge Operators Training Course Service Excellence and Food Hygiene
93. n methods garnishing and accompaniments It also provides commonly used recipes 3 1 Stocks Stocks are nutritious flavoured liquids made by gently cooking vegetables meat chicken or fish with bones in water They are important foundation liquid that are used in preparation of various dishes such as sauces soups stew curries and also can be used for braising or poaching 3 1 1 Types of stock There are two types of stocks e Awhite stock It is made from beef or chicken or fish or mutton bones and off cuts or vegetables along with a mirepoix a mirepoix are roughly chopped vegetables such as onions carrots celery and sometimes leek bouquet garni Keep in a stock pot to boil and simmer for longer The white stock can be chicken white stock fish white stock beef white stock mutton white stock or vegetable white stock e A brown stock It is made of chicken or beef or fish or mutton bones and off cuts along with mirepoix and bouquet garni It is like white stock only different is that for a brown stock the bones off cuts and mirepoix have to be brown in the oven and keep in a pot to boil and simmer for longer The brown stock can be chicken brown stock fish brown stock beef brown stock mutton brown stock and vegetable brown stock MODULE 3 STOCKS SAUCES AND SOUPS 3 1 2 Preparing different types of stock Item White Stock Serving 5 litres chicken mutton fish Celysok 99 Preparation Method
94. nd fly killing devices should be regularly insoected to check they are functioning e Storage areas must be regularly inspected e Exit areas should be properly maintained so that birds and other animals cannot creep inside e Periodic fumigation should be done 1 12 Kitchen hazards safety measures and handling The kitchen is a place where a lot of equipment tools powerful electrical connections different washing and cleaning agents and water reside These things can be very dangerous and hazardous if proper measures are not taken Proper management should take place from the design stage Kitchen layout will be discussed later in the module 1 13 Identify potential hazards in kitchen The following major hazards can cause unwanted incidents in the kitchen e Hot surface liquid and food e Chemical e Electrical e Fire e Spills e Sharp object 1 13 1 Hot and harmful substances in kitchen Oil and other fluids such as water are commonplace in kitchens and it is important that you take extreme care when working with or in close proximity to hot liquids It is important to try and avoid accidents from occurring Unless precautions are taken accidents may easily happen so the kitchen personnel should take responsibility to avoid accidents in the work place In addition to training the staff to be aware of the causes of fire and personal injury we should make the necessary safety inspections reports to maintenance and follow up
95. ng 100gm 150 gm e Place the olive oil lemon juice garlic salt pepper and oregano in a small jar with a screw top lid and shake to combine e Place the salad ingredients in a large bowl e Pour the dressing over the salad and toss gently to combine just before serving e Garnish the Greek salad with a little freshly ground black pepper MODULE 4 VEGETABLES FRUIT AND SALADS Item Waldorf Salad Serving 4 Portions Apple 500 gm Whipped cream 40 gm 40 gm Preparation Method e Peel and Core the apple and dice it e Sprinkle with lemon juice e Combine the apple cubes celery raisins and mayonnaise e Fold in the whipped cream Just before serving add the nuts CEREALS AND PASTA FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 5 Introduction Cereals and Pasta This module introduces cereals pastas its different types its uses preparation storage and quality checking techniques Some important recipes are also provided 5 1 Cereals Cereals are cultivated grasses which produce grain used for consumption All cereals products contain starch The following are the important cereals used in the hospitality industry 5 1 1 Type of Cereals Various types of cereals used for human consumption they are as follows Wheat Wheat is the most common cereals produce in the western world and is grown in most mild regions Wheat is one of the best energy foods The wheat must be store i
96. nt if used incorrectly however they essential item for anyone working in a kitchen Here are some reminders Always place a knife on the bench to give to another person rather that pass it by hand to the person Never hold knives in the air or hold them with fingers overlapping the cutting zone Never use the knife as a screwdriver or can opener Don t wave a knife around point with it or turn around with it in your hand Place on the bench and then turn to talk to others Never transport food on the blade of a knife Never leave knives in sinks or under items Blades are dangerous when they cannot be seen Always keep the knives separate and individually contained wrapped or held with the blade of the knives secured this includes in your toolbox or even in the picnic basket Never hide knives under anything 1 6 Kitchen utensils equipment cleaning procedures Remove plate pan waste Stack the soil dishes according to the order of washing The dish washing process is shown in the picture below Dishes and pans that have food sticking to them should be soaked for some time Wash the non greasy items first in the following order glass cutlery chinaware and wash the cooking utensils last Let the dishes dry All surfaces that come in contact with food must be washed rinsed and sanitized cutting boards plates utensils pots pans refrigerator and preparation tables Clean wiping cloths before and during use by rinsing it in a sanitar
97. nutes just until lightly toasted e Remove from the oven and turn the bread untoasted side up e Place a handful of the vegetable mixture on top of each slice Drizzle with a bit of olive oil and then top with a slice of cheese e Return the bread slices to the broiler and toast until the cheese is melted e Serve immediately FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL Item BLT Sandwich Serving 4 portions Preparation Method e Grill the bacon on a grill until evenly browned and keep it aside e Slice the tomatoes e Arrange the grilled bacon lettuce and tomato slices on a slice of bread e Spread one side of remaining bread slice with the mayonnaise e Bring the two pieces together to make a sandwich Item Chicken Club Sandwich Serving 4 Portions Toasted bread 180m Lettuce 8 leaves Boiled chicken breast 200 gms 20 ml Salt and pepper Preparation Method e Prepare plain omelette toast the bread and place it aside e Spread each slice of bread with mayonnaise e On one slice of toast place the chicken and lettuce and cover with a slice of toast e Add omelette and tomato fillings on the top e Cover the layer with slice of toast e Serve hot MODULE 9 BREAKFAST AND LIGHT MEALS Item Tuna Sandwiches Serving 2 portions Finely chopped celery Chopped green onion 30 m sm English muffins split toasted and buttered Cheddar cheese 2 nos Prep
98. od MODULE 3 STOCKS SAUCES AND SOUPS 3 3 1 3 2 3 3 Introduction Stocks 3 1 1 Types of stock 3 1 2 Preparing different types of stock Item White Stock Item Brown Stock Sauce 3 2 1 Types of Sauce 3 2 2 Preparing different types of sauce Item B chamel Sauce Item Brown Espagnaole Sauce Item Veloute Sauce Item Hollandaise Mayonnaise Sauce Item Tomato Sauce Soup 3 3 1 Types of Soup 3 3 2 Garnish and accompaniments of soup 3 3 3 Preparing different types of soup Item French Onion Soup Item Minestrone Soup Item Cream of Mushroom Item Puree St German Thick Pea Soup Item Chicken Sweet Corn Soup Item Yakhni Shorba 38 38 38 38 39 FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL MODULE 4 VEGETABLES FRUITS AND SALADS o9 4 Introduction 60 4 1 Definition of Vegetable 60 4 1 1 Types of Vegetables 60 4 1 2 Seasonal vegetable availability 61 4 1 3 How is vegetable processed 62 4 1 4 Vegetable cuts and preparation method 62 4 1 5 Types of vegetables cuts 62 4 1 6 Vegetable cooking methods 62 4 1 7 Vegetable Storage 63 4 1 8 Garnish and serving vegetables 64 4 1 9 Preparing different types of Vegetable Dishes 64 Item Stir Fry Vegetables 64 Item Mismas Tarkari 65 Item Aloo Gobi Mattar ko Tarkari 66 Item Palak Paneer 67 Item Parsley Potato 67 4 2 Fruits 68 4 2 1 Classification of Fruits 68 4 2 2 Fruits Cooking Method 69 4 2 3 Fruit Preservation Method 69
99. od at in the best standard required by the number of people through the effective use of staff equioment and materials The types of kitchen vary according to the establishment The basic types of kitchens are Main kitchen The main kitchen is generally located at the central part of the hotel where the overall sequence of food receiving storing preparing Cooking serving and clearing areas are properly designed and managed Speciality Kitchen The speciality kitchen is constructed and established apart from the main kitchen to cater to a particular location Fast food kitchen It is indeoendently established to meet the pace of customers busy life It prepares and serves inexpensive food quickly The Fast Food kitchen serves pre heated and pre cooked ingredients to the customer as fast as possible It is specially located in public areas 1 2 Inter Departmental Relation he kitchen depends largely on certain departments for effective functioning Smooth coordination is important and plays a vital role in success of any hotel or restaurant Kitchen staff must be fully aware of the role of each coordinating department Front Office Information regarding VIPs in house room reports billing types of plan during guest stay Kitchen stewarding Relates to cleaning polishing and maintaining inventory of all utensils Purchase Requisition of necessary utensils equipment and materials Housekeeping Relates to placing of VIP amen
100. ods made of dough having a high fat content are called pastries To make a good pastry it is necessary to be familiar with the basic techniques and rules and follow the recipe carefully 8 2 1 Types of pastry The different tyoes of pastry are as follows e Short Pastry It is made from blending flour with half its weight of fat butteror pastry margarine then add water to produce a paste that can be rolled to make different short pastry Baking is done for short pastry e Sweet Pastry The basic ingredients for sweet pastry are flour fat sugar usually in the ratio of 1 part sugar 2 parts fat and 3parts flour Use the egge in the place water which produce the richer taste Sweet pasrties are baked e Suet Pasrtry Use chopped beef suet as fat with a little baking powder to give the pastry lightness The baking powder is sieved with the flour and salt Mix the suet in well add the water and lightly mix to form a paste Suet pastry is steamed e Choux pastry Uses more water and egg than the other types of pastry Th mixture is variously beaten together which gives the pastry the strength elasticity as it needs to expand as all the recipe water turns to steam When cooked the paste more than doubles in size with a soft hollow centre e Puff Pastry The basic ingredients used to prepared puff pastry are flour fat salt lemon juice ice and water While making it is essential to have the fat and dought of equal consistency Puff pastry
101. ollows Whole Milk Whole milk has a fat content of 3 9 and is available either in pasteurized or homogenized form Skimmed milk It has a fat content of 0 1 and is available on pasteurized and UHT form Semi skimmed milk It has a fat content of 1 5 to 1 8 and is available in pasteurized form Evaporated milk Concentrated and sterilized milk which has a concentration as twice as that of original milk Condensed milk Concentrated as same as evaporated milk and sugar is added for preservation This milk is not pasteurized Dried milk powder Milk produced by the complete evaporation of water from the milk by heat or any other means to produce solid powder Treatment of Milk Milk treatment is the process of making milk free from harmful bacteria which can cause a health hazard if not treated properly and also gives longer life to the product 1 Pasteurization In this treatment milk is heated at 72 C for 15 to 20 minutes and cooled rapidly to 5 C The definite cream line is formed in this process Maximum life of pasteurized milk is up to 48 hours if refrigerated properly 2 Homogenization In this treatment the fat globules are dispersed throughout the milk and then pasteurized Milk is forced through a fine aperture which breaks up the fat globules to an even size so that they disperse evenly throughout the milk and therefore do not form a cream line Maximum life of pasteurized milk is up to 48 hours if refrigerated properly
102. one person known as a serving Garnishing is the decoration of food or drinks with small colourful or savoury items 2 3 1 Importance of portioning Portioning helps to balance the food nutrition to have consistence quantity to control the cost 2 3 2 Standard Portion size Fish Fillet 180 250 gms Beef Steak 200 250 gms 200 250 ml Pasta for main course 65 100 gms Salad appetizer Salad main course 2 3 3 Garnish and its type Edible items are placed on the top or around the main dish to create an attractive look They may be cooked or raw There are mainly two types of garnishes e Simple garnish It consists of single elements for example tomato soup with croutons e Composite garnish It is made from number of ingredients varying according to the basic dishes for example lemon wedges and parsley with fried fish 2 3 4 Importance of Garnish Garnish creates an attractive appearance to the dish 2 3 5 How to garnish food e Always garnish food before serving food e Use appropriate accompaniments to garnish the dish e Example coriander for Indian dishes lemon for fish e Use contrast colour combination for garnish e Never over do the garnish e Use only edible items for garnish STOCKS SAUCES AND SOUPS FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 3 Introduction This module provides information about different types of stocks sauces and soups the different tyoes and preparatio
103. ore 6c to 25c 1 9 5 Perishable items refrigerating temperature 14 days MODULE 1 KITCHEN MANAGEMENT OPERATIONS HYGIENE AND RISK ANALYSIS 1 9 6 Care and Maintenance of Storage Equipment e Refrigerator doors should have proper rubber sealing e Walk in deep freezer doors to be tightly sealed e Air vents must not be blocked e Proper stacking to be done e Ensure proper power supply e Cleaning should be done properly 1 10 Kitchen Wastes Kitchen wastes are leftovers by products unwanted items generated from perishable and non perishable items used in the kitchen For example vegetable left ovesr meat left overs packaging materials carton labels plastic etc 1 10 1 Problems relating to kitchen waste e Open food waste attracts pests and animals and increases the risk of contamination e Kitchen waste increases bacteria significantly which causes food poisoning e Waste in the kitchen looks unattractive and is unhygienic to guests 1 10 2 How to minimise kitchen waste e Use left over of vegetable and meat whenever possible Example use the leftover vegetable for soups potatoes to make mash potatoes helps to reduce food costs as well e Avoid overstocking as it leads to more food waste e Pre planning of menu one week in advance is also advisable 1 10 3 Principle of handling kitchen waste e Separate waste from the food you are cooking e Separate the different kinds of waste biodegra
104. oulder cut into i 1 kg 2 inch pieces Preparation Method e Place bacon in a large deep fryer Cook over medium high heat until evenly brown e Drain crumble and set aside e Put lamb salt pepper and flour in large mixing bowl Toss to coat meat evenly Brown meat in frying pan with bacon fat e Place meat into stock pot leave 1 4 cup of fat in frying pan Add the garlic and onion and saut till onion begins to become golden e Deglaze frying pan with 1 2 cup water and add the garlic onion mixture to the stock pot with bacon pieces beef stock and sugar Cover and simmer for 1 1 2 hours e Add carrots onions potatoes thyme bay leaves and wine to pot e Reduce heat and simmer covered for 20 minutes until vegetables are tender e Now serve hot FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL Item Roasted Rack of Lamb Serving 4 portions Fresh bread crumbs Minced garlic Chopped fresh rosemary Salt 5 gms Black pepper 20 m Rack of lamb trimmed and frenched lack pepper Olive oil 20 ml Dijon mustard Preparation Method e Preheat oven to230 degrees C Move oven rack to the centre position e nalarge bowl mix bread crumbs garlic rosemary 1 teaspoon salt and 1 4 teaspoon pepper e Toss in 2 tablespoons olive oil to moisten mixture Set aside e Season the rack all over with salt and pepper e Heat 2 tablespoons olive oil in an oven proof container over high heat e Flame rack
105. oulding Rice requires a moist cooking method boiling is the most common method of cooking rice Steam is done just to reheat it For Example chicken curry with rice means boiled rice Rice is the traditional accompaniment to curries and many ethnic dishes It is an alternative to potatoes for dishes Rice can be combined with a wide range of other foods e Vegetables Rice can be mixed with various vegetables to accompany a main course e Stock Rice is cooked in stock for pilafs risottos and paellas e Cheese Some pilafs and risottos have grated cheese added at last moment e Herbs and spices To add flavour to rice dishes e Eggs Hardboiled egg mixed with rice dishes e Fish and Shellfish Peallas offen includes shellfish e Meat Stir fried risottos offen include meat The storing process of rice is same as process of storing other cereals It should also be kept in tight fitting container in a cool and well ventilated store room FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 5 1 5 Preparing different type of rice dishes Item Mushroom Rissoto Serving 4 Portions Oi 0 0 2m Preparation Method e Heat olive oil in a large skillet over medium high heat e Saut the onion and garlic in the olive oil until onion is tender and garlic is lightly browned Remove garlic and stir in the parsley celery salt and pepper e Cook until celery is tender and then add the mushrooms Reduce heat to
106. pations include assistant cook waiter housekeeper service excellence and hygiene trekking guide and homestay and lodge operators ACKNOWLEDGEMENTS SNV would like to first thank the Employment Fund Secretariat EFS for coordinating among TVET service providers to produce the training materials We acknowledge the expertise shared by the Jhapa technical institute Global Institute of Hotel Management Oriental Hospitality and Tourism Training Sahara School of Hospitality Management Janahit Trading and Training and Lisa Gordon Davis in the development of the training model for Food Production Assistant Cook SNV appreciates the contribution of Hospitality Solutions HS and Zaeem Ahmed in developing the training materials and coordinating with key stakeholders to develop the final product Many thanks also to Monica Oliveros Prakriti Sherchan from HITT for their inputs Special thanks go to Bibek Shrestha who coordinated the publication of this series of manuals We would also like to express our sincere thanks to Sanjay Madnani and his team at Umbrello Design for design and illustration Contributions This publication has been produced with the financial assistance of the European Union The contents of this publication are the sole responsibility of SNY and can in no way be taken to reflect the views of the European Union For more information on Europe Aid please visit http ec europa eu europeaid Table of Contents A
107. per to taste In a separate bowl pour the bread crumbs e Rinse the fish and cut it into 4 by 2 inch sticks Lightly coat the fish with the egg wash then the bread crumbs e Heat the olive oil in a large skillet over medium high heat Add the fish and cook Until it Turns golden e Serve with lemon wedges and tartar sauce Item Aloo tikki Serving 2 portions 350 gm Green chilli chopped Fresh Coriander leaves chopped Few sprigs Rock salt To taste Asafoetida Red chilli powder To fry Preparation Method e Wash boil peel and mash potatoes Add green chilli coriander leaves rock salt asafoetida and red chilli powder to the mash potato and mix well e Divide into 12 pcs shape them into round tikka e Heat a tawa and shallow fry the tikkas on both sides with ghee til golden brown Serve hot with chutney FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL Item French fries Serving 3 portions 500 gm Oi Totty Preparation Method e Peel and cut the potato into strip of about 1 3 to inch thickness and wide e Soak potato into cold water for one hour at room temperature Drain well and dry with paper towel e Heat well in a deep fryer to about 375 F Fry it in hot oil until the colour turns golden brown and tender e Serve hot with ketchup Item Hara Bhara Kebab Serving 2 portions Green chilli 5 gm Black pepper To taste Oi Totty Prepara
108. r in the kitchen from burns to knife cuts So to prevent from major injuries first aid kits should be placed in the kitchen area First aid consists of e First aid manual e Adhesive tape e Adhesive bandages in several sizes e Elastic bandage e Antiseptic wipes e Soap e Antiseptic solution e Burn cream e Sharp scissors e Safety pins e Calamine lotion e Alcohol wipes or ethyl alcohol e Thermometer FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 1 15 1 Treatments of cuts and burns Cuts If you cut yourself wash the wound under cold water if the wound is shallow and bleeding stops then dry the skin around the wound with paper a clean cloth or cotton wool and cover with a waterproof coloured plaster If the wound is deep e Apply pressure to it to stem the bleeding e Raise it above the heart e Seek medical attention Burns If you burn or scald yourself apply cold water or ice place hand under gently running cold water or wrap ice in a plastic bag and place gently on the affected area Take care not to break the skin if you spill quantities hot liquid onto clothing do not remove the clothing get under a cold shower or into a cold bath and get medical attention removing the clothing will harm the skin 1 16 Fire Fire is the most threatening and the most common hazard in the kitchen It does not discriminate between people and property You have to take every possible precaution to reduce the risk fire
109. rage of meat 7 1 3 Preparing different beef dishes Items Beef Goulash Item Chateaubriand Item Beef Tenderloin 91 gl 92 93 93 93 96 96 96 97 98 100 102 102 102 103 104 104 105 105 FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 7 2 7 3 7 4 7 5 Lamb and Mutton 7 2 1 Quality check and storage 7 2 2 Preparation of Lamb and Mutton dishes Items Irish Lamb Stew Item Roasted Rack of Lamb Item Mutton Curry Roghanjosh Pork 7 3 1 Quality check and storage of pork 7 3 2 Preparing different pork dishes Item Pork Chop Item Hong Kong Sweet and Sour Pork Poultry 7 4 1 Quality check and storage of poultry 7 4 2 Preparing different types of Chickens dishes Item Chicken Kiev Item Buffalo Chicken Wings Item Chicken Curry Kashmiri Fish 7 5 1 Quality check and sign and storage of fish 7 5 2 Preparing different Fish Dishes Item Fish and Chips Item Fish Almandine Item Bengali Fish Curry MODULE 8 BAKERY AND PASTRY 8 2 Introduction Bakery 8 1 1 Ingredients used in bread making 8 1 2 Bread Making Process 8 1 3 Preparing different Bakery Items Items Sandwich Bread Item Bread Rolls Sticks Burger Hot Dogs Item Croissant Item Orange Muffin Pasiry 8 2 1 Types of pastry 8 2 2 Principle of pastry making 8 2 3 Preparation method of pastry 8 2 4 Preparing different types of Pastry Dishes Item Plain Sponge Item Peach Gateaux Item Black Forest Cake Ite
110. rk area FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 1 16 4 Type of fire extinguisher Commonly used fire extinguishers for civilian purpose are e Water based extinguisher e Dry chemical based extinguisher e CO2 based extinguisher e Foam based extinguisher KNOW YOUR FIRE EXTINGUISHER CODE A Wood Paper and Textiles B Flammable Liquids Live Electrical Equipment AFFF Dry Vapourising FOAM Powder ees MODULE 1 KITCHEN MANAGEMENT OPERATIONS HYGIENE AND RISK ANALYSIS When using a fire extinguisher always remember the PASS P Pull pull the pin that locks the handle A Aim aim the nozzle at the base of the fire S Squeeze Squeeze the handle to discharge the extinguishing agent S Sweep Sweep the nozzle from side to side to cover the fire FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 1 17 Kitchen planning It is important to design a kitchen that works aground your needs The layout you choose will depend on the size of the room and the position of windows and doors Most kitchen fall into four basic designs e Single line e Double line e U shape e L shape 1 17 1 Points to be consider when planning a kitchen e Key aspects when planning a kitchen are gas electricity water health and safety fire equipment cookers kitchen utensils sinks hand sink and ventilation e Ensure that there is enough space between the kitch
111. roux are flour and butter 3 2 1 Types of Sauce There five mother sauces They are as follows e B chamel Sauce Milk based sauce thicken with a white roux e Espagnaole Sauce Brown Sauce It is made from meat stock mirepiox brown roux and herbs e Velout Sauce It is white stock based sauce thickened with white roux e Hollandaise and Mayonnaise Sauce They are made with mixture of egg yolk butter and lemon and vinaigrette e Tomato Sauce It is made primarily out of tomatoes 3 2 2 Preparing different types of sauce Item B chamel Sauce Serving Makes 800 ml Shredded onion Preparation Method e Prepare white roux allow oil to cool e Boil the milk with onion clove and bay leaf 10 minutes by covering e Strain milk mixture and gradually mixed with roux e Simmer gently for 30 mints starring frequently to prevent sticking e Pass through the fine strainer and finally the sauce is ready Derivatives of B chamel Sauce Cream Sauce Cheddar Cheese Sauce MODULE 3 STOCKS SAUCES AND SOUPS Item Brown Espagnaole Sauce Serving Makes 800 ml Tomato paste 1 litre Onion 80 gms Bacon 40 gms Preparation Method e Prepare brown roux and allow cooling Add tomato paste e Gradually add hot brown stock boil and stir continually e Fry carrot onion bacon until its get golden brown and add to the sauce e Simmer it for one hour stirring frequently e Pass the sauce through strainer e
112. s Pasta is an ancient food not so ancient that it predates written records but no one was taking notes when this popular food first came into the scene Scholars credit the Chinese with making pasta from rice flour as early as 1700 B C E The pasta centric Italians believe pasta dates back to the ancient Etruscans who inhabited the Etruria region of Italy the central western portion of Italy what now are Tuscany Latium and Umbria from the Iron Age into Roman times from the 11th century B C E to the 1st century B C E Around 400 B C E they began to prepare a lasagna type noodle made of spelt The Romans who followed made lagane a kind of lasagna from dough of water and flour However both the Etruscans and the Romans baked their noodles in an oven so boiled pasta had yet to be born in Italy 5 2 1 Types of Pasta Characteristics of different types of pasta are as follows 1 Green Pasta Puree of blanched spinach is added to the mix 2 Red Pasta Tomato paste is added to the mix 3 Black Pasta Ink of cuttle fish is added to mix 4 Herbs Finely chopped herbs parsley basil tarragon marjoram oregano coriander are added with mix 5 Tricolor Pasta is packed to give a mixture of green red and white Pastas are available in two forms dried and fresh or frozen Pasta comes in over 200 different shapes with more than 600 names for these shapes Some of them are as follows e Spaghetti The longish thin string like w
113. t is a most popular edible meat in the western countries and the main source of protein in the western diet The best beef meat is obtained from steers castrated males and heifers female which do not have calves Sex age and sexual condition of the animal play a vital role in determining the quality of the meat Classification of Beef carcass The beef carcass is classified into four different types they are Steer A bovine male animal castrated at a very young age Heifer A female bovine animal that has not borne a calf Cow A female bovine animal that has borne a calf Stag A male bovine animal that is castrated after maturing Calf A male or female bovine animal up to 12 months of age generally from 3 8 months of age ort W DY H Different Cuts and Cooking Methods Best rib Clod Blade sirloin f TN Lopside Brisket rolled rib Fank silverside Top rump MODULE 7 MEAT POULTRY AND FISH Chuck Ribs Braising Stewing Mild Ribs Roasting Braising Braising Stewing Roasting 7 1 2 Quality check sign and storage of meat e The colour of meat should be bright red and marbled e Fat should be firm brittle and creamy white e The carcass is hung at a temperature of 1Degree Centre grate to increase the tenderness of the meat e Cut of meat should be kept on trays and kept moist away from other meats They should be well drained not lying in blood FOOD PRODUCTION ASSISTANT
114. t should be stored Put things neatly in the dish that will be served Serve hot food hot and cold food cold in appropriate dishes Remove traces or spots of food trom the rim of the serving dish with a clean damp cloth 1 5 Kitchen Knife Drill and Safety A knife is a cutting tool with a sharp edge or blade with or without a handle The risk from Using knives must be avoided to ensure people do not suffer cuts 1 5 1 Knife and its type Paring knife A multipurpose knife used for small jobs such as topping and tailing vegetables OOE removing skins from onions and preparing small fruits Steak Knife A steak knife is used at the table as opposed to the kitchen to cut through especially p s tough foods such as meat Most are also decorative since they are set on the table with the silverware Filleting knife A filleting knife has a medium length blade that is narrow and flexible so it can bend while lt o i running along the bone structure of fish particularly mu flat fish Boning knife A boning knife has a short to medium blade that is pointed at the end It should be strong and rigid not flexible like a filleting knife gt The point is designed to get close to bones and cut away the meat General chef s knife It can be used on many different commodities such as vegetables fruits meat and poultry This knife can be used across a variety of cutting techniques including chopping dicing s
115. terilized or ultra heat treated If stored at room temperature or above the dormant bacteria become active again and produce more acid High acidity kills the bacteria impairs the flavour and causes the yoghurt to separate Type of Yoghurt Various types of yoghurt are as follows Fat Free Contains less Yoghurt than 0 5 milk fat Low Fat Contains maximum Yoghurt of 1 5 milk fat Whole Contains 3 8 milk fat Milk Yoghurt as in whole milk M Contains fruit juice or syru Yoghurt J SS Contains no colour preservatives establishers or natural yoghurt may be flavoured with fruit juice honey chocolates or sugar Fruit flavoured Yoghurt MODULE 7 MEAT POULTRY AND FISH FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 7 1 Introduction Meat Poultry and Fish This module covers the essential knowledge required on meat poultry and fish Different types of cuts cooking methods and storage procedures will be complimented with menus to practice the learning Meat Meat refers to edible flesh of warm blooded four legged animals especially that of a mammal for example Beef Veal sheep and pigs Meat is rich in protein and contains amino acid which is a main body building element in growing body 7 1 1 Types of Meat Meats are classified into various types which are as follows Beef Beef is the flesh of a full grown steer bull ox or cow slaughtered between 20 to 22 months I
116. the caraway plant EX SCCCS u from the Zw cardamom pum free Dried ground chilli Pungent somewhat sweet Mild Pungent somewhat hot Pungent Sweet nutty Sweetly Spicy Spicy ot heat depends on variety of chilli pepper Used Fresh Dried Dried freshly ground Pickled in brine Whole Whole or ground Ground Tomato dishes with eggplant for pesto in Thai and Vietnamese foods addition to salads and many cooked vegetables In soups stews and tomato sauces and in shellfish boils Remove leaf before serving As condiment in any dish you wish to make mildly hot In sauces as a garnish and as a flavouring when pickling other foods Hungarian goulash cookies and cakes apple sauce herbal vinegars Stews curries Use sparingly as it has a strong taste In chilli or other spicy dishes Chives Cloves Coriander Z Leaves of the chive plant Dried bark of the cinnamon tree Dried flower bud of the clove tree Seeds of the coriander plant Seed of the cumin plant Combination of several ground spices Leaves and seeds of the 14 dill plant Sharp onion or garlic flavour Pungently sweet Sweet or bittersweet Spicy sweet or hot Peppery Hot Mild somewhat sour Fresh frozen if fresh not available As dried sticks or ground powder Dried and ground
117. the fresh cream over it e Decorate the cake by sticking almonds on the side of the cake and putting the sliced peaches on top MODULE 8 BAKERY AND PASTRY Item Black Forest Cake serving 12 portions Baking Soda 10 gms Salt 5 gms Foo tos Negetableol 120 gms 80 gms Grated Black Chocolate Preparation Method e Place a thick bottomed pan on very low flame and melt butter in it e Remove from the flame and let the butter cool e Add condensed milk and mix well e Sieve flour cocoa powder baking powder cooking soda and salt together Make sure there are no lumps in the mixture e Grease a baking tray with little butter e Dust it with flour and keep it aside e Take a pan with little butter and put the flour mixture with the condensed milk butter mixture e Now add aerated cola and mix it well e Pour the batter into the greased baking tray and bake for 30 to 40 minutes at 175 C e When it is done let it cool and then slit it horizontally into two e Whip the cream till light and fluffy e Sandwich the two layers of cake with whipped cream and cherries e Top with whipped cream and cherries e Grate dairy milk chocolate bar and sprinkle over the cake FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL Item Gajar ko Halwa Serving 1 portion Carrot 30 gm Almond shredded V TSO Cashewnut shredded Preparation Method e Clean and grate the carrot Heat the ghee in the kadai a
118. these reports We all have a role to play to ensure we work and stay in a safe and secure environment 1 13 2 Dealing with chemicals in the kitchen Consider following points when dealing with chemicals e Do not store chemicals in kitchen keep them in a designated chemical storing area e Use chemicals only in well ventilated spaces e Store chemicals in a locked dark cool storeroom away from heat and direct from sunlight Do not store chemicals near hot water heaters or operating machines e Read and follow the manufacturer s instructions carefully before you use the chemical e Ensure all chemical substances are stored in a secure location e Do not store chemical substances on a shelf above head height e Maintain clear separation of storage of hazardous substances from non hazardous substances FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL Ensure that all hazardous substances are kept in undamaged containers with secure caps or lids Record details of all hazardous substances kept and clearly mark them as hazardous Dispose of all unidentified substances appropriately Dispose of food which has been or is suspected of being exposed to hazardous substances Wam others to stay clear of spillage site and have clear marking where the spillage took place Keep your face away from the chemical you are using avoid breathing in fumes as some of these can burn you and make you feel sick dizzy and even unconscious Mak
119. tion Method e Boil peel and grate potato e Boil peas and strain e Make a fine paste of ginger and green chillies e Heat oil in a pan and crack cumin seed e Now fry peas ginger chilli paste coriander salt and black pepper e Mix properly and remove it from heat e Add this to the potato mixture make kebab of long shape e Heat oil in a pan and deep fry all kebabs until they turn golden brown e Serve hot with mint chutney MODULE 9 BREAKFAST AND LIGHT MEALS Item Chicken Malai kebab Serving 5 portions ol E C mI Corn flour 10 gm Preparation Method e Clean and make pieces of chicken e Marinate with salt ginger garlic paste and vinegar leave at least for half an hour e Squeeze lightly against palms and keep aside e Ina tray rub cheese with palm to smooth paste half egg to it corn flour and mix them well e Adda part of cream to soften it e Add boneless marinated chicken fo this mixture then add chopped green chilli and coriander e Pour in remaining cream and mix together Let it rest for 2 3 hours e Pour the marinated chicken pieces on skewer and half cook in tandoor Take It out and hang it for 10 minutes e Baste it with refined oil and cooking butter mixture and put back in tandocr till it gets light golden color e Serve hot with lemon slice garnish with coriander leaves accompanied by mint chutney FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL Item Chicken Chilli
120. uits Orange lemon grape lime lemon tangerines tangelos pomeloes etc Convenience product marmalade jam juice canned jellies segment Tropical fruits Melons pineapples bananas guava leeches mangoes papayas passion fruits cranberries kiwi etc Convenience product Canned juice jam jellies frozen dried etc MODULE 4 VEGETABLES FRUIT AND SALADS See the following image for different fruits IR WEET PEA BOUE BERRY RERSPDERRY PORP Y SEED 4 2 2 Fruit Cooking Method Fruits are generally cooked in 4 different ways They are e Poaching Soft fruits e Baking Apples e Steaming Apple Pears e Deep frying Pineapple Apples Bananas 4 2 3 Fruit Preservation Method Fruits are preserved for the consumption at a later stage Depending on the types of fruits and purpose to product various methods are applied They are e Drying Apples pears apricots peaches figs grapes are dried e Canning Almost all fruits may be canned e Bottling Bottling is used domestically but very little fruits is commercially preserved in this way e Candied Orange and lemon peel are candied Other fruits with a strong flavour such as pineapple are preserved in this way e Glace The fruit is first candied and then dipped in fresh syrups to give a clear finish cherries are glace e Crystallized fruits After the fruit has been candied it is left in fresh syrup for 24 hours and then allowed to dry very
121. urther after they re picked and are relatively long storage fruits keep for up to three weeks in the fridge e Grapes Keep in the refrigerator for up to a week e Melons and tree fruits such as pears peaches and nectarines Keep at room temperature so that they can ripen and grow sweeter After they re fully ripe store them in the refrigerator for several more days e Pineapple Doesn t ripen after it s picked best if eaten within a few days of purchase Keep at room temperature away from heat and sun e Tomatoes Store at refrigerate to keep them from spoiling MODULE 4 VEGETABLES FRUIT AND SALADS 4 2 6 Preparing different types of Fruit Dishes Item Fruit Salad Serving 4 Portions 100 gms 100 gms 75 gms 100 gms 50 gms Rum 100 m Preparation Method e Make sugar syrup by boiling water and sugar together and strain it e Clean peel and cut all fruits in dice shape except apple to prevent from discolouring e Add the cut fruits into the cool sugar syrup e Add rum to the mixture for flavour e Portion out the fruit salad and garnish with cream and cherry FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 4 3 Salad Salad is a cold food that is made of vegetables fruits meats nuts fish poultry cereals with the combination of various dressing Salad should always have following characteristic cold crispy colourful aromatic and well seasoned Salad can be served as a main course
122. use they develops the lot of gluten If contains the 10 11 of gluten They are used for the product like choux puff pastries etc 2 Week flour It contains 10 11 5 of gluten They are suitable for producing items of shorter and denser texture such as cakes biscuits sponges short and sweet pastries Yeast Yeast is a micro organism that reproduces by a budding process By products of the growth process are responsible for dough rising For growth yeast cells need to have the following conditions available Food In the form of sugar and gluten Temperature Warmth of the liquid used and the condition for proofing the dough Moisture Supplied by the liquid used Oxygen Taken from the atmosphere HK CO NN HL Yeast is available in several varieties Generally fresh yeast and dry yeast are used in bakery Egg Egg is used to produce richness flavour and colour to the dough Sugar Sugar is used to sweetening dough and it also makes the dough lightness browning tenderness and moistness MODULE 8 BAKERY AND PASTRY Water or milk Yeast needs water or a liquid to do its task For some bread and many of the sweater dough products the liquid i e milk or water is need The milk adds flavour Salt Salt adds three important roles in yeast dough besides adding flavour It strengthens the gluten helos colour and crust and improves keeping quality of cooked product However it slows down the action of the yeast 8 1 2 Bre
123. used to prepare a particular salad The four major components are e Base It is a foundation on which salad is build It is usually some form of leafy vegetable e Body It is made of ingredients which constitute the main parts of body of the salad Salad made gets its name from the ingredients that are used for body e Dressing It is used to blend the ingredient and add flavour e Garnish It gives eye appeal and makes it more attractive and enhances taste MODULE 4 VEGETABLES FRUIT AND SALADS 4 3 4 Dressing and its type Dressings are liquid and semi liquid made from a mixture of oil vinegar mustard seasoning egg or cream Dressing are usually served to all types of salad which makes a salad sour colourful flavoursome and visually appealing Types of dressing e italian Dressing Minced garlic red wine vinegar chopped chives grated cheese mustard powder crushed peppercorn salt and olive oil e Thousand Island Dressing Mayonnaise chilli sauce or tobasco sauce chopped hard boil egg white chopped parsley chopped pimento paprika salt and pepper e Russian dressing Mayonnaise chilli sauce paprika chopped pimento and salt e French dressing Mayonnaise paprika salt pepper Worchester sauce French mustard tomato ketchup and lemon juice e Yoghurt Dressing Yogurt orange juice and sugar e Housewife Dressing Mayonnaise chopped gherkin chopped onion chopped apple and cream e Thai Dressing
124. ved In a traditional type of American breakfast cereals items were not included where as in a modern American breakfast consists of cereal items to make it more elaborate complete and heavy e Components of American breakfast m 2 3 4 D Indian Breakfast The breakfast originated from India and eaten all over the world The Indian breakfast consists of some amount of fats and carbohydrate e Components of Indian Breakfast L 2 3 4 D Nepali Breakfast The Nepali breakfast represents typical set of items usually served in a restaurant it may differ from place to place e Components of Nepali Breakfast oi H w o Pr MODULE 9 BREAKFAST AND LIGHT MEALS Choice of meat and fish bacon ham sausage fish cake kippers tuna etc Choice of fresh fruits mango banana apple orange etc Choice of sweets pastries fruit cakes ice creams etc Choice of tea or coffee milk tea black tea milk coffee black coffee etc Choice of juice mango pineapple tomato orange etc Choice of cereals cornflakes muesli oat meal porridge etc Choice of bread with preserves toast white and brown rolls croissant muffins jam butter honey marmalades etc Egg to order poached fried scrambled omelette Choice of tea or coffee milk tea black tea milk coffee black coffee etc Choice of juice Lassi Jaljeera mango pineapple etc Choice of egg masala omelet egg bhujee etc Choice of bread puri c
125. wers Turnips Broccoli etc e Summer Artichoke Broad beans Sweet corn Peas Lettuce etc e Autumn Celery Mushrooms Red Cabbage Shallots Runner Beans etc e Winter Brussels sprouts Parsnips etc 4 1 3 How is vegetable processed SEQUENCE STEP PROCESS 1 Sinking Vegetables are dipped in water to loosen the foreign particles 2 Washing Wash in water to ensure the cleaning of foreign particles 3 Trimming Trimming is done to obtain the edible part 4 Rinsing Rinsing in running water gives final cleaning to the vegetables Sterilise vegetables in water purified with chlorine bleach piyush 5 Sanitizing or iodine This is especially important for vtegetables that are eaten raw 15ml of chlorine in 40 litres of water for cleaning purpose 6 Storing Stored in the refrigerators in 5 10 c for further use FOOD PRODUCTION ASSISTANT COOK LEARNER S MANUAL 4 1 4 Vegetable cuts and preparation method The preparation methods of vegetables are as follows Peeling Roving the outer skin of vegetables which is inedible Example peeling of potatoes Skinning Has the same meaning as peeling but usually refer to skinning tomatoes rather than peeling tomato Shelling Removing the hard outer covering or the shell Example removing peas from pods Chopping Cutting into pieces Example chopping onion garlic or parsley Shredding Cutting into long narrow strips Example cabbage for chowmein Slicing Cutting the vegetables
126. y solution E XI scrape or soak Sanitize MODULE 1 KITCHEN MANAGEMENT OPERATIONS HYGIENE AND RISK ANALYSIS 1 6 1 Kitchen cleaning procedure e Establish a routine cleaning schedule e Maintain good ventilation in the kitchen e Report any maintenance issues e Use exhaust fans to remove odours and smoke e Check exhaust fans hoods are clean and operating properly e Use different cloths and dusters for cleaning the floor and cooking area e Clean ceilings walls and floors in sequence e Remove any soot from the ceiling and walls with broom or brush e Clean walls around the food preparation area e Wash and wipe the stove with detergents e Clean and wipe dry the work surface furniture cooking range racks and shelves with a clean cloth e Sweep wash and mop the floors with water and disinfectant e Clean up spills immediately e Empty the wash the waste bins e Clean storage areas e Store chemical in original containers away from food with proper labelling e Clean the cleaning equipment ary it and store it appropriately away from the guest area 1 7 Weights and Measurements A legal term for uniform standards used to define quantity capacity volume or dimensions of anything It is also the term used in the kitchen for the weight and measure of any ingredients for the preparation of any dishes 1 7 1 Metric measurement system The metric system is generally used in the kitchen Th

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