in the previous post tabular format is not been displayed '/'this sign indicates separation of column so pls do understand it.
thank you
Friday, April 30, 2010
CALL REGISTER
DATE_______ SHIFT_______
SR.NO Room No/ Location Description Of Call Action Taken/Service Required Given To Time Remarks
LOAN ITEM REGISTER
DATE_______ SHIFT________
SR.NO/ Room No / Item Given Returned /Date /Sign of Desk /Sign Of Attendant
• Pathogens
• Granolithic
• Pouffe
• Ottoman
• SOP
• Performance standard
• Out sourcing
• Orientation
• Staffing guide
• Bio degradable
• Foyer
• Acoustic
• Dado
• Skirting
• Atrium
• Linen chute
• Niche/alcove
• Cham
• Parasites
• Pupa
• Contingency plan
• Hazards
• Par stock
• Inventory
• Schedule maintenance
• White ragging
• Credenza
• Preventive maintenance
• Runners(3 meaning)- used in f&b to join 2 tables -doormat running lengthwise –valet
• Tapestry
• Block cleaning
• Crinkle sheet
• Orthodox cleaning
• Duvet
• Seer sucker
• Stay over room
• Damask
• Ticking Parquet
• Hard board
• Bunk bed
• OPL – laundry on the premises
1. Please note room occupancy list is prepared by the floor supervisor
2. Room status report is prepared by desk supervisor
3. Night report and discrepancy is done by fo
4. Please make necessary changes in daily routine in this occupancy report is given which is not the report but it is the night report written by fo
5. Please note that a good bed is made of wood with box springs having interio sprung mattress with damask ticking
6. Duvet replaces blanket, bed cover, night sheet. It is not changed everyday but duvet covers are changed everyday
7. Please note night sheet is also called as crinkle sheet and snooze sheet it is made of seer sucker material. Please also note that top sheet is lad second in bed making.
8. While answering the question on electronic key, key control and lost and found please make use of the Xerox notes along with rbs notes
9. Previous notes were already sent on the blog role of the supervisor, fasade cleaning, back of the house.
10. For sauna refer to my notes and rbs book
11. Refer to swimming operation notes n rbs book and professional house keeping( Xerox person)
12. Please also note that work order is made in triplicate by the desk housekeeper. She also makes a note in the maintenance register. The original and duplicate are sent to the maintenance department. The maintenance engineer after going through the job , passes it on to the concerned technician, who takes both the copies to the area where repairing is required. If it’s a room he gets it open by the gra or floor supervisor attends to the complain and signs against the copies, stating work completed, also mentions the time and date. he gets the acknowledgement from the hk personnel and hands over one copy to the hk and the second copy is recorded in the maintenance dpt. At the end of the day the desk housekeeper make a report on the maintenance complain stating how many jobs are completed in the day and how many are carried forward.
13. Maintenance report file has a copy of the work order, prior to job completed where as work order file will have all the work orders acknowledged copies( after the job completed).
14. Maintenance format is in the practical book.
15. Please note that the last paragraph on the role of the supervisor include the handover activities such as returning the soil linen to the linen room(also take the Xerox of pg430 from rbs book) and the previous activities of handing over activities such as- returning the keys, signing the key register, writing the necessary instructions related to her floor in the log book and necessary instructions related to her floor for the next shift in the log book.
16. vip arrival list is handed over to the Xerox person along with format of call register and loan items register please note that message register n guest complain register are the same and not the loan item register.
17. Please note that is another note on pest control with the Xerox person.
18. Mini bar operations- mini bar is provided in the room it consist of a small refrigerator with hard, soft drinks, chocolates, juices ,mixes etc it is either looked after by hk or f & b dpt. The guest can avail this facility and required to pay on his consumption. A daily record of consumption is kept so that he can pay accordingly. It is refilled daily.
REFER TO ALL THE WORD DOCUMENTS, RB’S XEROX COPIES, EXTRA HANDOUT OF PEST CONTROL, VIP LIST FORMAT & SWIMMING POOL OPERATION/CLEANING FROM PROFESSIONAL HOUSEKEEPING.
DATE_______ SHIFT_______
SR.NO Room No/ Location Description Of Call Action Taken/Service Required Given To Time Remarks
LOAN ITEM REGISTER
DATE_______ SHIFT________
SR.NO/ Room No / Item Given Returned /Date /Sign of Desk /Sign Of Attendant
• Pathogens
• Granolithic
• Pouffe
• Ottoman
• SOP
• Performance standard
• Out sourcing
• Orientation
• Staffing guide
• Bio degradable
• Foyer
• Acoustic
• Dado
• Skirting
• Atrium
• Linen chute
• Niche/alcove
• Cham
• Parasites
• Pupa
• Contingency plan
• Hazards
• Par stock
• Inventory
• Schedule maintenance
• White ragging
• Credenza
• Preventive maintenance
• Runners(3 meaning)- used in f&b to join 2 tables -doormat running lengthwise –valet
• Tapestry
• Block cleaning
• Crinkle sheet
• Orthodox cleaning
• Duvet
• Seer sucker
• Stay over room
• Damask
• Ticking Parquet
• Hard board
• Bunk bed
• OPL – laundry on the premises
1. Please note room occupancy list is prepared by the floor supervisor
2. Room status report is prepared by desk supervisor
3. Night report and discrepancy is done by fo
4. Please make necessary changes in daily routine in this occupancy report is given which is not the report but it is the night report written by fo
5. Please note that a good bed is made of wood with box springs having interio sprung mattress with damask ticking
6. Duvet replaces blanket, bed cover, night sheet. It is not changed everyday but duvet covers are changed everyday
7. Please note night sheet is also called as crinkle sheet and snooze sheet it is made of seer sucker material. Please also note that top sheet is lad second in bed making.
8. While answering the question on electronic key, key control and lost and found please make use of the Xerox notes along with rbs notes
9. Previous notes were already sent on the blog role of the supervisor, fasade cleaning, back of the house.
10. For sauna refer to my notes and rbs book
11. Refer to swimming operation notes n rbs book and professional house keeping( Xerox person)
12. Please also note that work order is made in triplicate by the desk housekeeper. She also makes a note in the maintenance register. The original and duplicate are sent to the maintenance department. The maintenance engineer after going through the job , passes it on to the concerned technician, who takes both the copies to the area where repairing is required. If it’s a room he gets it open by the gra or floor supervisor attends to the complain and signs against the copies, stating work completed, also mentions the time and date. he gets the acknowledgement from the hk personnel and hands over one copy to the hk and the second copy is recorded in the maintenance dpt. At the end of the day the desk housekeeper make a report on the maintenance complain stating how many jobs are completed in the day and how many are carried forward.
13. Maintenance report file has a copy of the work order, prior to job completed where as work order file will have all the work orders acknowledged copies( after the job completed).
14. Maintenance format is in the practical book.
15. Please note that the last paragraph on the role of the supervisor include the handover activities such as returning the soil linen to the linen room(also take the Xerox of pg430 from rbs book) and the previous activities of handing over activities such as- returning the keys, signing the key register, writing the necessary instructions related to her floor in the log book and necessary instructions related to her floor for the next shift in the log book.
16. vip arrival list is handed over to the Xerox person along with format of call register and loan items register please note that message register n guest complain register are the same and not the loan item register.
17. Please note that is another note on pest control with the Xerox person.
18. Mini bar operations- mini bar is provided in the room it consist of a small refrigerator with hard, soft drinks, chocolates, juices ,mixes etc it is either looked after by hk or f & b dpt. The guest can avail this facility and required to pay on his consumption. A daily record of consumption is kept so that he can pay accordingly. It is refilled daily.
REFER TO ALL THE WORD DOCUMENTS, RB’S XEROX COPIES, EXTRA HANDOUT OF PEST CONTROL, VIP LIST FORMAT & SWIMMING POOL OPERATION/CLEANING FROM PROFESSIONAL HOUSEKEEPING.
Thursday, April 29, 2010
cream
Basic creams
Creams can be classified under 3 headings
a. Egg based creams
b. Beaten creams
c. Light textured creams
A. Egg based creams contain a relatively large proportion of eggs. The exact quantity will vary with each recipe. These creams tend to be extremely perishable. Creams that also contain milk are most vulnerable to spoilage.
B. Beaten Creams – These are rapidly beaten with a whisk or an electric mixer to emulsify and lighten them.
C. Light textured creams- These creams obtain there lightness through the incorporation of beaten egg whites, meringues or whipped cream. These are delicate & must be carefully prepared.
Egg based creams:-
Some of the creams which come in this category are
a. Cooked sugar butter cream
b. Sugar syrup butter cream
c. Crème anglais butter cream
d. Uncooked butter cream
e. Crème anglais
f. Pastry cream
g. Flan cream
h. Caramel custard
i. Vanilla custard
As the name suggests this cream is based on butter. Butter cream was perfected after a great deal of research by Antonin Careme in the 19th century.
Butter cream requires great care and attention during its preparation. Butter cream is used to fill a large variety of cakes like mochas , wedding cakes ,yule logs etc. The method of preparing butter creams are broken into the following category
a. method using eggs and cooked sugar.
b. Method using eggs and sugar syrup
c. Method a l’anglaise
d. Uncooked method
e. Method using Italian meringue
f. Method using swiss meringue
Making butter cream with eggs and cooked sugar
RECIPE
Grain sugar 250g ( cooked till 117’C )
Whole eggs 2 no
Butter 300g (softened)
Flavouring
Method
Beat the eggs using a hand whisk or an electric hand mixture until the mixture is smooth. This helps in the incorporation of sugar.
Add the sugar syrup which is cooked to 118’C – soft ball stage and pour it into the eggs while beating. Avoid pouring it over the whisk. This causes it to splatter on the walls of the bowls and harden forming hard crystals that remain in the butter cream. When all the sugar has been added into the eggs strain it through a fine mesh. Continue to beat this mixture until it completely cools ( room temperature). The butter should be softened before adding. Work it in bit by bit either by hand or by an electric hand mixer. Be sure to scrape down the sides full stop. Once the butter has been added continue to beat rapidly for 4-5 minutes or until the butter cream is smooth and light.
Butter cream maybe flavoured in any stage in its preparation. Vanilla , caramel , chocolate or coffee can be used. Liqueurs such as Cointreau, Rum , Grand Marineir , Kirsch maybe used . Butter cream can be stored upto 10 days in the fridge at 5’C. It can be frozen too.
Egg yolks,wole eggs can be used depending on the recipe.
Making butter cream with egg yolks and sugar syrup
RECIPE
Sugar syrup 500ml
Egg yolks 6 no
Butter 350g
Flavouring
Method
Bring the sugar syrup to a boil and pour it a steady stream over the yolks. The temp of the syrup should not exceed more than 85’C. Beat it energetically till the mixture is cool.
Strain the yolk/sugar mixture into the mixing bowl. Beat the mixture till it is light smooth and frothy. It should be at room temp once finished. Add the softened butter to form a homogeneous and smooth mixture. Place the finished butter cream in a plastic or stainless steel contained and cover it with cling wrap.
Crème anglais with butter cream
It is a delicate butter cream and does not keep as well as butter cream made from cooked sugar.
RECIPE
Milk 250ml
Sugar 250g
Egg yolks 4no
Butter 300g
Method
Prepare the crème anglais. Beat the mixture until it is completely cool. Use a hand whisk or an electric hand mixture.
Once the mixture has completely cooled down add the softened butter bit by bit while beating. Continue beating until cream is smooth and homogeneous. Transfer it in a stainless steel container or plastic container and cling film wrap it. This type of butter cream for 3-4 days in the fridge at 5’C.
Uncooked butter cream
This butter cream is not as fine as butter ceam prepared with cooked sugar. It can be only be stored for a short time.
Recipe
Sugar 250g
Egg 4 nos.
Butter 300g
Method
Beat eggs and sugar over a hot water until they are lue warm 40c-45c and the sugar has dissolved.
Beat the mixture off the heat until it has completely cooked abd expanded to its maximum volume. The mixture should be completely cool and form a ribbon when held up with a whisk
Add the softened butter in small batches. Continue beating till it is smooth and homogeneous.
Store in a plastic or stainless containers in a refrigerator at 5c.
This butter cream can be flavored by chocolate, coffees, liquers, etc.
Method using italian meringue.
This cream is light. It keeps well during hot season but its mixture is not as smooth as cooked sugar and egg yolks.
Recipe
egg whites 3 nos
sugar 100 g to stiffen the whites
butter 100 g
flavouring
method-
beat egg whites to a stiff peak. Add the sugar needed for stiffening.
When the sugar is cooked to right stage, pour it in a thin, steady stream over the beaten and stiffened egg whites. While continuing to beat be careful not to let any sugar syrup fall on the whisk. When all the sugar syrup has been added, cool down the mixture(lukewarm) add the softned butter in chunks adding a little at a time. Mix till it is smooth. Transfer in a ss. Or a plastic bowl, cling film and keep at 5c. it will stay for 5 days.
Method using swiss meringue-
This is a good, quick method for preparing a light and appealing cream that keeps well in summer. But it does not have the fineness of butter cream made with eggs and cooked sugar.
Recipe
Egg whites 3
Grain sugar 250 g
Butter 300 g
Floavouring
Method-
Combine egg whites and sugar. Beat rapidly until the mixture has a thick, smooth texture (over hot water)
When the meringue is thick and still warm, add softened butter in bits. Continue beating, scraping the sides of the bowl from time to time.
Transfer in a ss bowl or a plastic bowl, cling film it and stoe at 5c for 8-10 days.
Crème Anglaise(La crème anglaise)
Crème anglaise sauce. It is used as a sauce to accompany desserts such as floating eggs, charlottes, etc. it is also served with desserts such as almond cake, plum pudding. It also forms the base for bavarios, mousses, etc.
Recipe-
Milk 500 ml
Sugar 125 g
Egg yolks 6 nos
Vanilla essence
Method-
Use clean, sanitized equipment. Egg mixtures are good breeding grounds for bacteria that cause food poisoning. Mix egg yolks and sugar vigorously. Whip the sugar mixture as soon as sugar is added. Letting sugar and egg yolks stand together without mixing creates lumps that cannot be beaten out. Using a stainless steel bowl makes cooking and stirring easy.
Heat the milk to scaling before combining it with egg yolks. This makes the final cooking shorter. Slowly beat the hot milk into the beaten eggs and sugar. This raises the temp of the eggs gradually and helps prevent curdling. Place over low heat, stirring constantly with a wooden spoon in a figure eight pattern, so that it is constant motion and does not stick to the bottom of the pan. Watch the consistency carefully. This mixture is actually poached not cooked. Depending on the number of yolks used, the final temp should be 85c-90c. it should not exceed more than this. This heating is done to thicken the cream and eliminate the bacteria. It is the egg yolks that thicken the cream when heated.
Be careful-
At no point should the mixture come to a boil or the yolks will coagulate, curdle and separate from the milk, breaking down the smooth texture of the cream.
Obtaining the proper consistency-
When the mixture is first palced on the gas, a foam will form on the surface. As the cream is poaching, the foam will slowly disappear indicating that the cream is almost ready to be removed. Watch it carefully at this point. As the cream thickens, a film will cover the wooden spoon. Angle the spoon at 45c and run a finger through the film lengthwise. If the cream does not flow over the line traced, it is ready. Remove from the heat. Strain the cream and set it on ice. Straining the cream removes any bits of cooked yolks, impurities in the sugar and milk solid. Store the cream at 5c-10c and srve chilled. It can be kept at this temperature for 24 hrs.
Variations-
Flavourings such as coffee, chocolate, vanilla, caramel, pistachio can be added. (infusedin the milk and sugar.)
Liqueurs are always added to crème anglaise after it has cooled to prevent evaporation of alcohol.
Pastry Cream(La crème Patissiere)
Pastry cream is the most popular of all creams. It is easy to prepare if done properly.
Pastry cream is used to fill éclairs, profit rolls, creampuffs, napoleons, fruit tarts for filling cakes and savarins.
Recipes:
Milk-500ml
Sugar-125g
Eggs-2 nos.
Corn flour-75g
Butter-50g (optional)
Method:
In a heavy bottom vessel, dissolve half sugar in the milk and bring just to a boil.
Beat the eggs and remaining sugar together until the mixture becomes pale yellow and forms a ribbon. Add the flour and whip until smooth. Temper th egg mixture by slowly beating in the hot milk in a thin stream. The purpose of thin is to avoid overheating and coagulating the yolks which would create a granular texture in the final cream as well as to prevent the cream from congealing when it comes in contact with the heat. It is advisable to add the hot milk of the fire for two reasons the cream will thicken less quickly and is likely to stick to the bottom of the vessel and it is easier to prepare homogeneous mixture off the flame because the cream can be mixed well.
The mixture should be brought back to a boil, stir constantly. The cream is cooked once it has boiled for a minimum of 3 minutes. It thickens when the cream is ready, it will be smooth and shiny.
Adding butter to the pastry creamgives it a better smoother texture and a finer taste. When added to hot cream it melts quickly.
Transfer the cream immediately into a plastic or s.s container dust lightly with sugar and cover grease proof paper tp prevent crust formation. Cool and chill as quickly as possible.
Pastry cream should be stored at 5oC. it can be stored for only 24-36 hours maximum after it is prepared.
Pastry cream can be flavoured using natural flavours and with liquor + liqueurs.
Flan cream (La crème a flan)
The preparation of flan cream us simlar to that of pastry cream. Flan cream is used to fill a variety of pastry shells and bases.
Flan is mixed with fresh or canned fruit to create apricot, cherry, pear, banana, lemon, blueberry flans and many others.
Caramel Custards (La Crème Caramel)
Crème Caramel is not difficult to make except possibly the caramel which requires close attention.
Crème caramel can be served plain with petit fours moulded in molds and accompanied by fresh fruits such as strawberries, peaches, pears or cherries.
Recipes-
Milk-300ml
Eggs-2 nos
Sugar-60g
Vanilla
Caramel
Method:
Prepare the caramel by coating the sugar and water to 165o C. stop the cooking immediately. Pour caramel into moulds, cover almost half the base. Quickly rotate the mould so that the entire bottom surface is evenly covered with the caramel. Let it cool.
Boil the milk with sugar and vanilla pod if used. Beat the eggs rapidly with a whisk. Add the milk slowly. Strain the mixture. Add vanilla essence. Pour this mixture into caramel lined moulds. Fill it upto ½” below the rim and place them in bain-marie. Make sure the bottom of the bain marie is lined with paper to prevent the water from splashing if it boils. This also protects the caramel from the direct heat of the oven.
Fill the bain marie with boiling wateruntil the water reaches halfway up the sides of the mould. Be careful not to let any of the water splash into the crème.
Bake the crème caramel at 160 o C with the vents open and door ajar. The baking time varies depending on the size of the mould but usually ranges from 25-45 minutes. The caramel should be checked regularly to make sure that they are not colouring too rapidly and that the bain marie water is not boiling. The crèmes are done when a knife inserted in the center remain clean when pulled out. The surface should tremble slightly when juggled.
The crèmes have to be removed from the bain marie and placed on cooking racks and then in refrigerator.
To demould, separate the caramel from the sides of the moulds using fingers or by shaking. Place the plate on top of the cream and quickly flip both over. Quickly move the mould and the plate together using back and forth motion. This allows air to enter into the mould and releases the suction holding the cream.
It is best to store crème caramel while it is still in the mould. It will keep in this way for hours in the refrigerator. If demoulded it will keep safely for only 24hours.
Beaten crems
These are creams that are rapidly beaten with a whisk or an electric mixer to emulsify and lighten them.
Examples of beaten cream- almond cream, fromage blanc cream, chestnut cream, moussline cream, paris brest cream, whipped chocolate ganache.
Light textured cream:
These creams obtain their distinctive lightness thru the incorporation of beaten egg whites, meringue or whipped cream. These are delicate creams and must be prepared carefully. In some cases
Creams can be classified under 3 headings
a. Egg based creams
b. Beaten creams
c. Light textured creams
A. Egg based creams contain a relatively large proportion of eggs. The exact quantity will vary with each recipe. These creams tend to be extremely perishable. Creams that also contain milk are most vulnerable to spoilage.
B. Beaten Creams – These are rapidly beaten with a whisk or an electric mixer to emulsify and lighten them.
C. Light textured creams- These creams obtain there lightness through the incorporation of beaten egg whites, meringues or whipped cream. These are delicate & must be carefully prepared.
Egg based creams:-
Some of the creams which come in this category are
a. Cooked sugar butter cream
b. Sugar syrup butter cream
c. Crème anglais butter cream
d. Uncooked butter cream
e. Crème anglais
f. Pastry cream
g. Flan cream
h. Caramel custard
i. Vanilla custard
As the name suggests this cream is based on butter. Butter cream was perfected after a great deal of research by Antonin Careme in the 19th century.
Butter cream requires great care and attention during its preparation. Butter cream is used to fill a large variety of cakes like mochas , wedding cakes ,yule logs etc. The method of preparing butter creams are broken into the following category
a. method using eggs and cooked sugar.
b. Method using eggs and sugar syrup
c. Method a l’anglaise
d. Uncooked method
e. Method using Italian meringue
f. Method using swiss meringue
Making butter cream with eggs and cooked sugar
RECIPE
Grain sugar 250g ( cooked till 117’C )
Whole eggs 2 no
Butter 300g (softened)
Flavouring
Method
Beat the eggs using a hand whisk or an electric hand mixture until the mixture is smooth. This helps in the incorporation of sugar.
Add the sugar syrup which is cooked to 118’C – soft ball stage and pour it into the eggs while beating. Avoid pouring it over the whisk. This causes it to splatter on the walls of the bowls and harden forming hard crystals that remain in the butter cream. When all the sugar has been added into the eggs strain it through a fine mesh. Continue to beat this mixture until it completely cools ( room temperature). The butter should be softened before adding. Work it in bit by bit either by hand or by an electric hand mixer. Be sure to scrape down the sides full stop. Once the butter has been added continue to beat rapidly for 4-5 minutes or until the butter cream is smooth and light.
Butter cream maybe flavoured in any stage in its preparation. Vanilla , caramel , chocolate or coffee can be used. Liqueurs such as Cointreau, Rum , Grand Marineir , Kirsch maybe used . Butter cream can be stored upto 10 days in the fridge at 5’C. It can be frozen too.
Egg yolks,wole eggs can be used depending on the recipe.
Making butter cream with egg yolks and sugar syrup
RECIPE
Sugar syrup 500ml
Egg yolks 6 no
Butter 350g
Flavouring
Method
Bring the sugar syrup to a boil and pour it a steady stream over the yolks. The temp of the syrup should not exceed more than 85’C. Beat it energetically till the mixture is cool.
Strain the yolk/sugar mixture into the mixing bowl. Beat the mixture till it is light smooth and frothy. It should be at room temp once finished. Add the softened butter to form a homogeneous and smooth mixture. Place the finished butter cream in a plastic or stainless steel contained and cover it with cling wrap.
Crème anglais with butter cream
It is a delicate butter cream and does not keep as well as butter cream made from cooked sugar.
RECIPE
Milk 250ml
Sugar 250g
Egg yolks 4no
Butter 300g
Method
Prepare the crème anglais. Beat the mixture until it is completely cool. Use a hand whisk or an electric hand mixture.
Once the mixture has completely cooled down add the softened butter bit by bit while beating. Continue beating until cream is smooth and homogeneous. Transfer it in a stainless steel container or plastic container and cling film wrap it. This type of butter cream for 3-4 days in the fridge at 5’C.
Uncooked butter cream
This butter cream is not as fine as butter ceam prepared with cooked sugar. It can be only be stored for a short time.
Recipe
Sugar 250g
Egg 4 nos.
Butter 300g
Method
Beat eggs and sugar over a hot water until they are lue warm 40c-45c and the sugar has dissolved.
Beat the mixture off the heat until it has completely cooked abd expanded to its maximum volume. The mixture should be completely cool and form a ribbon when held up with a whisk
Add the softened butter in small batches. Continue beating till it is smooth and homogeneous.
Store in a plastic or stainless containers in a refrigerator at 5c.
This butter cream can be flavored by chocolate, coffees, liquers, etc.
Method using italian meringue.
This cream is light. It keeps well during hot season but its mixture is not as smooth as cooked sugar and egg yolks.
Recipe
egg whites 3 nos
sugar 100 g to stiffen the whites
butter 100 g
flavouring
method-
beat egg whites to a stiff peak. Add the sugar needed for stiffening.
When the sugar is cooked to right stage, pour it in a thin, steady stream over the beaten and stiffened egg whites. While continuing to beat be careful not to let any sugar syrup fall on the whisk. When all the sugar syrup has been added, cool down the mixture(lukewarm) add the softned butter in chunks adding a little at a time. Mix till it is smooth. Transfer in a ss. Or a plastic bowl, cling film and keep at 5c. it will stay for 5 days.
Method using swiss meringue-
This is a good, quick method for preparing a light and appealing cream that keeps well in summer. But it does not have the fineness of butter cream made with eggs and cooked sugar.
Recipe
Egg whites 3
Grain sugar 250 g
Butter 300 g
Floavouring
Method-
Combine egg whites and sugar. Beat rapidly until the mixture has a thick, smooth texture (over hot water)
When the meringue is thick and still warm, add softened butter in bits. Continue beating, scraping the sides of the bowl from time to time.
Transfer in a ss bowl or a plastic bowl, cling film it and stoe at 5c for 8-10 days.
Crème Anglaise(La crème anglaise)
Crème anglaise sauce. It is used as a sauce to accompany desserts such as floating eggs, charlottes, etc. it is also served with desserts such as almond cake, plum pudding. It also forms the base for bavarios, mousses, etc.
Recipe-
Milk 500 ml
Sugar 125 g
Egg yolks 6 nos
Vanilla essence
Method-
Use clean, sanitized equipment. Egg mixtures are good breeding grounds for bacteria that cause food poisoning. Mix egg yolks and sugar vigorously. Whip the sugar mixture as soon as sugar is added. Letting sugar and egg yolks stand together without mixing creates lumps that cannot be beaten out. Using a stainless steel bowl makes cooking and stirring easy.
Heat the milk to scaling before combining it with egg yolks. This makes the final cooking shorter. Slowly beat the hot milk into the beaten eggs and sugar. This raises the temp of the eggs gradually and helps prevent curdling. Place over low heat, stirring constantly with a wooden spoon in a figure eight pattern, so that it is constant motion and does not stick to the bottom of the pan. Watch the consistency carefully. This mixture is actually poached not cooked. Depending on the number of yolks used, the final temp should be 85c-90c. it should not exceed more than this. This heating is done to thicken the cream and eliminate the bacteria. It is the egg yolks that thicken the cream when heated.
Be careful-
At no point should the mixture come to a boil or the yolks will coagulate, curdle and separate from the milk, breaking down the smooth texture of the cream.
Obtaining the proper consistency-
When the mixture is first palced on the gas, a foam will form on the surface. As the cream is poaching, the foam will slowly disappear indicating that the cream is almost ready to be removed. Watch it carefully at this point. As the cream thickens, a film will cover the wooden spoon. Angle the spoon at 45c and run a finger through the film lengthwise. If the cream does not flow over the line traced, it is ready. Remove from the heat. Strain the cream and set it on ice. Straining the cream removes any bits of cooked yolks, impurities in the sugar and milk solid. Store the cream at 5c-10c and srve chilled. It can be kept at this temperature for 24 hrs.
Variations-
Flavourings such as coffee, chocolate, vanilla, caramel, pistachio can be added. (infusedin the milk and sugar.)
Liqueurs are always added to crème anglaise after it has cooled to prevent evaporation of alcohol.
Pastry Cream(La crème Patissiere)
Pastry cream is the most popular of all creams. It is easy to prepare if done properly.
Pastry cream is used to fill éclairs, profit rolls, creampuffs, napoleons, fruit tarts for filling cakes and savarins.
Recipes:
Milk-500ml
Sugar-125g
Eggs-2 nos.
Corn flour-75g
Butter-50g (optional)
Method:
In a heavy bottom vessel, dissolve half sugar in the milk and bring just to a boil.
Beat the eggs and remaining sugar together until the mixture becomes pale yellow and forms a ribbon. Add the flour and whip until smooth. Temper th egg mixture by slowly beating in the hot milk in a thin stream. The purpose of thin is to avoid overheating and coagulating the yolks which would create a granular texture in the final cream as well as to prevent the cream from congealing when it comes in contact with the heat. It is advisable to add the hot milk of the fire for two reasons the cream will thicken less quickly and is likely to stick to the bottom of the vessel and it is easier to prepare homogeneous mixture off the flame because the cream can be mixed well.
The mixture should be brought back to a boil, stir constantly. The cream is cooked once it has boiled for a minimum of 3 minutes. It thickens when the cream is ready, it will be smooth and shiny.
Adding butter to the pastry creamgives it a better smoother texture and a finer taste. When added to hot cream it melts quickly.
Transfer the cream immediately into a plastic or s.s container dust lightly with sugar and cover grease proof paper tp prevent crust formation. Cool and chill as quickly as possible.
Pastry cream should be stored at 5oC. it can be stored for only 24-36 hours maximum after it is prepared.
Pastry cream can be flavoured using natural flavours and with liquor + liqueurs.
Flan cream (La crème a flan)
The preparation of flan cream us simlar to that of pastry cream. Flan cream is used to fill a variety of pastry shells and bases.
Flan is mixed with fresh or canned fruit to create apricot, cherry, pear, banana, lemon, blueberry flans and many others.
Caramel Custards (La Crème Caramel)
Crème Caramel is not difficult to make except possibly the caramel which requires close attention.
Crème caramel can be served plain with petit fours moulded in molds and accompanied by fresh fruits such as strawberries, peaches, pears or cherries.
Recipes-
Milk-300ml
Eggs-2 nos
Sugar-60g
Vanilla
Caramel
Method:
Prepare the caramel by coating the sugar and water to 165o C. stop the cooking immediately. Pour caramel into moulds, cover almost half the base. Quickly rotate the mould so that the entire bottom surface is evenly covered with the caramel. Let it cool.
Boil the milk with sugar and vanilla pod if used. Beat the eggs rapidly with a whisk. Add the milk slowly. Strain the mixture. Add vanilla essence. Pour this mixture into caramel lined moulds. Fill it upto ½” below the rim and place them in bain-marie. Make sure the bottom of the bain marie is lined with paper to prevent the water from splashing if it boils. This also protects the caramel from the direct heat of the oven.
Fill the bain marie with boiling wateruntil the water reaches halfway up the sides of the mould. Be careful not to let any of the water splash into the crème.
Bake the crème caramel at 160 o C with the vents open and door ajar. The baking time varies depending on the size of the mould but usually ranges from 25-45 minutes. The caramel should be checked regularly to make sure that they are not colouring too rapidly and that the bain marie water is not boiling. The crèmes are done when a knife inserted in the center remain clean when pulled out. The surface should tremble slightly when juggled.
The crèmes have to be removed from the bain marie and placed on cooking racks and then in refrigerator.
To demould, separate the caramel from the sides of the moulds using fingers or by shaking. Place the plate on top of the cream and quickly flip both over. Quickly move the mould and the plate together using back and forth motion. This allows air to enter into the mould and releases the suction holding the cream.
It is best to store crème caramel while it is still in the mould. It will keep in this way for hours in the refrigerator. If demoulded it will keep safely for only 24hours.
Beaten crems
These are creams that are rapidly beaten with a whisk or an electric mixer to emulsify and lighten them.
Examples of beaten cream- almond cream, fromage blanc cream, chestnut cream, moussline cream, paris brest cream, whipped chocolate ganache.
Light textured cream:
These creams obtain their distinctive lightness thru the incorporation of beaten egg whites, meringue or whipped cream. These are delicate creams and must be prepared carefully. In some cases
cream
CHAPTER 21: CREAM
Cream is the lighter portion of milk containing all the main constituents of milk, but in which the fat content is high and the solid (non-fat) content is lower.
MANUFACTURE:
Cream is commercially separated from milk in a creamery, by means of a mechanical separator. The milk is first heated to between 32-49C ( 90-120F) before being run into the separator which operates on centrifugal force, rotating at very high speeds. This forces the milk which is heavier to the outside while the cream, which is lighter remains at the center. The cream and the skimmed milk are drained out through separate outlets. The skimmed milk is then heated to 79.5C (175F) to kill off any harmful bacteria before being further processed into dried milk etc. Cream can also undergo other processes such as homogenization to thicken the cream.
TYPES OF CREAM
There are a variety of creams available in the market each having a different fat content:
TYPE OF CREAM FAT CONTENT
Single Cream 18%
Whipping Cream 35%
Double Cream 48%
Double Thick Cream 50%
Sterilized Half Cream 12%
Sterilized Cream 23%
Clotted Cream 55%
Reconstituted cream is made by emulsifying butter with skimmed milk or skimmed milk powder. This is not true cream but a substance, which resembles it in appearance. Imitation or Synthetic cream is made by the emulsification of vegetable fats with dried egg and gelatin and then sugar and flavorings are added. This gets easily contaminated and is liable to cause food poisoning. However, it is frequently used in the food processing and catering business.
USES OF CREAM
1. To serve with hot or cold coffee and chocolate.
2. To serve as an accompaniment (fruit salad).
3. To be used for decorative purposes and for garnishes.
4. To enrich soups and sauces and to obtain smooth textures.
5. As a main ingredient in certain desserts such as ice cream and custards
6. For toppings such as ganache and truffle.
STORAGE OF CREAM
Fresh cream must be treated in the same way as fresh milk as far as storage is concerned. Cream must be covered and stored in sterilized containers in the refrigerator. The ideal storage temperature for cream is 2C (35F). Reconstituted and imitation must be refrigerated and consumed the same day.
THE WHIPPING OF CREAM
Since cream is to be whipped very often, a few observations on this point must be noted:
1. Cream must contain minimum 30-38% fat.
2. Avoid using homogenized cream. This will not whip satisfactorily. When whipping cream, tiny air bubbles are trapped and surrounded by the fat globules in the cream. Homogenized cream will have had the majority of the fat globules broken down and they will not be sufficient and strong enough to trap and hold the air cells.
3. The cream and utensils used for whipping must be chilled to below 8C (46F)
4. The utensils must be sterilized previously.
5. Glass or stainless steel containers are ideal for whipping cream. Avoid using aluminum, as it tends to discolor the cream turning it a dull gray.
VERNON COELHO
Head of Department - Food Production
IHM MUMBAI
2009-2010
Cream is the lighter portion of milk containing all the main constituents of milk, but in which the fat content is high and the solid (non-fat) content is lower.
MANUFACTURE:
Cream is commercially separated from milk in a creamery, by means of a mechanical separator. The milk is first heated to between 32-49C ( 90-120F) before being run into the separator which operates on centrifugal force, rotating at very high speeds. This forces the milk which is heavier to the outside while the cream, which is lighter remains at the center. The cream and the skimmed milk are drained out through separate outlets. The skimmed milk is then heated to 79.5C (175F) to kill off any harmful bacteria before being further processed into dried milk etc. Cream can also undergo other processes such as homogenization to thicken the cream.
TYPES OF CREAM
There are a variety of creams available in the market each having a different fat content:
TYPE OF CREAM FAT CONTENT
Single Cream 18%
Whipping Cream 35%
Double Cream 48%
Double Thick Cream 50%
Sterilized Half Cream 12%
Sterilized Cream 23%
Clotted Cream 55%
Reconstituted cream is made by emulsifying butter with skimmed milk or skimmed milk powder. This is not true cream but a substance, which resembles it in appearance. Imitation or Synthetic cream is made by the emulsification of vegetable fats with dried egg and gelatin and then sugar and flavorings are added. This gets easily contaminated and is liable to cause food poisoning. However, it is frequently used in the food processing and catering business.
USES OF CREAM
1. To serve with hot or cold coffee and chocolate.
2. To serve as an accompaniment (fruit salad).
3. To be used for decorative purposes and for garnishes.
4. To enrich soups and sauces and to obtain smooth textures.
5. As a main ingredient in certain desserts such as ice cream and custards
6. For toppings such as ganache and truffle.
STORAGE OF CREAM
Fresh cream must be treated in the same way as fresh milk as far as storage is concerned. Cream must be covered and stored in sterilized containers in the refrigerator. The ideal storage temperature for cream is 2C (35F). Reconstituted and imitation must be refrigerated and consumed the same day.
THE WHIPPING OF CREAM
Since cream is to be whipped very often, a few observations on this point must be noted:
1. Cream must contain minimum 30-38% fat.
2. Avoid using homogenized cream. This will not whip satisfactorily. When whipping cream, tiny air bubbles are trapped and surrounded by the fat globules in the cream. Homogenized cream will have had the majority of the fat globules broken down and they will not be sufficient and strong enough to trap and hold the air cells.
3. The cream and utensils used for whipping must be chilled to below 8C (46F)
4. The utensils must be sterilized previously.
5. Glass or stainless steel containers are ideal for whipping cream. Avoid using aluminum, as it tends to discolor the cream turning it a dull gray.
VERNON COELHO
Head of Department - Food Production
IHM MUMBAI
2009-2010
WORK ROUTINS PROBLEMS RELATED TO PUBLIC AREAS:-
1. Heavy traffic hours
2. High reach intricate areas with crevices
3. Work can be done in low traffic hours i.e. late mid night or early morning
4. The way the rooms are taken out of order , public area cannot be taken out on order. Thus the work has to be done in with proper care lie precautionary boards, etc.
5. Specialised cleaning like carpet shampooing ,buffing the floor etc is required to be done with people trained specially in these kind of jobs and are also trained in handling equipments for the same. It also includes high risk areas like external window cleaning etc. thus most of the public areas jobs are done by contract services
It is made of variety of services which require different cleaning equipments agents etc .l for cleaning surfaces like marble granite wood etc.
1. Heavy traffic hours
2. High reach intricate areas with crevices
3. Work can be done in low traffic hours i.e. late mid night or early morning
4. The way the rooms are taken out of order , public area cannot be taken out on order. Thus the work has to be done in with proper care lie precautionary boards, etc.
5. Specialised cleaning like carpet shampooing ,buffing the floor etc is required to be done with people trained specially in these kind of jobs and are also trained in handling equipments for the same. It also includes high risk areas like external window cleaning etc. thus most of the public areas jobs are done by contract services
It is made of variety of services which require different cleaning equipments agents etc .l for cleaning surfaces like marble granite wood etc.
Understanding Masalas for F.Y B.Sc
Remember the last time you had a great biryani, chicken tikka or paneer makhani, what was it that made the experience so mouth watering!
Was it the masala?
Every kitchen commercial or household generally has a “hatri” or masala trolley to store different masalas; this is an integral part of creating that particular cuisine.
Spices can be divided according to the following classification
Spices
Dry Ground
Single Blends Single Blends
Spices can be the seed(Cumin),Flower(Clove),Resin (Asafetida),Leaf(Mint),Bark(Cinnamon),Root(Turmeric),Fruit(Amchoor),Stigma(Saffron) etc. coming from plant sources. Other not so common categories include mineral salts like black salt, Fungus (Dagad Phool or patthar ka phool).
Some other flavorings apart from Spices but equally important can be. Acids (Nimboo ka sat or Citric Acid), Oils (Sesame oil, Mustard Oil), Essences like (Kewra or Screw pine/Rose).
Masala can be defined a blend of various ingredients including spices. It generally contains spices (e.g. coriander powder, chili powder) +Thickening agents (e.g. Khus khus, cashew paste etc.)+acidic medium (tomato, yoghurt etc.)+liquid (coconut milk, stock etc.) .Some ingredients play more than one role like tamarind gives sourness and also acts as the liquid)
The Following chart has information regarding individual Spices.
The next Step is to understand Spice blends, these blends can be dry/dry roasted/crushed/fresh/ground etc. Every chef/Cook/Household/Proprietor has their own approach to these blends, these blends are highly guarded secrets in some cases .some blends are preparation specific Like Chana Masala, Mutton Masala, and Gram Masala. Some blends are cuisine /region/community specific like Malwani Masala, Chettinad Masala, Goda Masala, Parsi dhansak masala etc.
Remember the last time you had a great biryani, chicken tikka or paneer makhani, what was it that made the experience so mouth watering!
Was it the masala?
Every kitchen commercial or household generally has a “hatri” or masala trolley to store different masalas; this is an integral part of creating that particular cuisine.
Spices can be divided according to the following classification
Spices
Dry Ground
Single Blends Single Blends
Spices can be the seed(Cumin),Flower(Clove),Resin (Asafetida),Leaf(Mint),Bark(Cinnamon),Root(Turmeric),Fruit(Amchoor),Stigma(Saffron) etc. coming from plant sources. Other not so common categories include mineral salts like black salt, Fungus (Dagad Phool or patthar ka phool).
Some other flavorings apart from Spices but equally important can be. Acids (Nimboo ka sat or Citric Acid), Oils (Sesame oil, Mustard Oil), Essences like (Kewra or Screw pine/Rose).
Masala can be defined a blend of various ingredients including spices. It generally contains spices (e.g. coriander powder, chili powder) +Thickening agents (e.g. Khus khus, cashew paste etc.)+acidic medium (tomato, yoghurt etc.)+liquid (coconut milk, stock etc.) .Some ingredients play more than one role like tamarind gives sourness and also acts as the liquid)
The Following chart has information regarding individual Spices.
The next Step is to understand Spice blends, these blends can be dry/dry roasted/crushed/fresh/ground etc. Every chef/Cook/Household/Proprietor has their own approach to these blends, these blends are highly guarded secrets in some cases .some blends are preparation specific Like Chana Masala, Mutton Masala, and Gram Masala. Some blends are cuisine /region/community specific like Malwani Masala, Chettinad Masala, Goda Masala, Parsi dhansak masala etc.
Standards For Bakery Recipes – 1st Year
1. Bread rolls
Golden brown in colour soft and spongy texture, smooth and even crust with a pleasing fresh baked aroma and taste.
2. Vanilla buns
Soft and springy with a light golden crust and a dominant aroma and taste of vanilla.
3. Madeira cake
Rich and dense structured cake with a light golden brown cake top and uniformly cracked where the strips of peel are intentionally placed.
4. Swiss rolls
A soft, light and airy cake sponge sread over with thinned down mixed fruit jam and neatly rolled into a cylinder.
5. Bread loaf
Smooth golden brown crusted bread, having a soft crumb with uniform web structure.
6. Genoise sponge
A light and airy but slightly moist sponge cake with ample height and a darker top.
7. Melting moments
Off white colour cookies flecked with crispy bits of cornflakes, flat and round in shape with a closed and compact texture and having a pleasing lemon aroma and taste.
8. Swiss tarts
A light golden yellow colored biscuit with a compact and crumbly texture, and a buttery flavour.
9. Brioche
A soft light and airy bread made from a rich yeast dough, with a golden brown colour and a smooth crust complete with a dainty knob of dough on the top of it.
10. Mango bavarois
A rich creamy dessert generously flavored with mango and with a light and airy texture.
11. Fruit cake
A rich dark brown cake heavily laden with fruit and nuts, and lightly flavored with mixed spices, has a distinct taste of the fruit and a very pleasing aroma.
12. Chocolate cookies
Brown in color wit dark flecks of chocolate spread over the surface and desirable cracks in the cookie.
13. Tri-color biscuits
Off white in color, neatly cut into a circular shape. Brittle texture and Dusted with icing sugar and garnished with three different colored jams.
14. Caramel Custard
Smooth and light baked custard, with a golden brown caramel top. Delicately flavored with vanilla or a hint of nutmeg.
1. Bread rolls
Golden brown in colour soft and spongy texture, smooth and even crust with a pleasing fresh baked aroma and taste.
2. Vanilla buns
Soft and springy with a light golden crust and a dominant aroma and taste of vanilla.
3. Madeira cake
Rich and dense structured cake with a light golden brown cake top and uniformly cracked where the strips of peel are intentionally placed.
4. Swiss rolls
A soft, light and airy cake sponge sread over with thinned down mixed fruit jam and neatly rolled into a cylinder.
5. Bread loaf
Smooth golden brown crusted bread, having a soft crumb with uniform web structure.
6. Genoise sponge
A light and airy but slightly moist sponge cake with ample height and a darker top.
7. Melting moments
Off white colour cookies flecked with crispy bits of cornflakes, flat and round in shape with a closed and compact texture and having a pleasing lemon aroma and taste.
8. Swiss tarts
A light golden yellow colored biscuit with a compact and crumbly texture, and a buttery flavour.
9. Brioche
A soft light and airy bread made from a rich yeast dough, with a golden brown colour and a smooth crust complete with a dainty knob of dough on the top of it.
10. Mango bavarois
A rich creamy dessert generously flavored with mango and with a light and airy texture.
11. Fruit cake
A rich dark brown cake heavily laden with fruit and nuts, and lightly flavored with mixed spices, has a distinct taste of the fruit and a very pleasing aroma.
12. Chocolate cookies
Brown in color wit dark flecks of chocolate spread over the surface and desirable cracks in the cookie.
13. Tri-color biscuits
Off white in color, neatly cut into a circular shape. Brittle texture and Dusted with icing sugar and garnished with three different colored jams.
14. Caramel Custard
Smooth and light baked custard, with a golden brown caramel top. Delicately flavored with vanilla or a hint of nutmeg.
Wednesday, April 28, 2010
1. Please note, grandmaster key opens all single lock, double lock rooms + all store rooms. Also they double lock the rooms if needed. Master key opens all single lock rooms of the hotel.
2. Generally the A/C temp of the room is 21 degrees Celsius.
3. Dimensions of the rooms -
Categories of Hotel Area standard for bedrooms/bathrooms
• 5 Star/5 Star Deluxe Hotels
Single -
Double -
Bathrooms -
180 sq.ft.
200 sq.ft.
45 sq.ft.
• 4 Star & 3 Star Hotels
Single A/C and
Single Non A/C -
Double A/C and
Double Non A/C -
Bathrooms -
120 sq.ft.
140 sq.ft.
(Extra area may be provided if twin beds are to be provided)
36 sq.ft.
• 2 Star & 1Star Hotels
Single A/C and
Single Non A/C -
Double A/C and
Double Non A/C -
Bathrooms -
100 sq.ft.
120 sq.ft.
(All rooms should have proper ventilation
And ceiling fans)
30 sq.ft. Or
subject to local bye-laws
4. Chandeliers cleaning – Thorough cleaning is done during late night/very early morning shift. Cleaning large crystal chandelier in the conventional manner using ammonia and soft rags will take a house attendant 7-8 hrs. The second option could be to put ammonia in an upholstery machine with a fine spray adjustment. A houseperson sitting on a top scaffold sprays ammonia onto the chandelier. The drippings are caught in a huge plastic structure similar to inverted umbrella suspended beneath the chandelier.
5. Shopping Arcade – Front of the House area also includes Shopping Arcade. Unlike other public area cleaning, they are cleaned in the morning. They have to be cleaned before the opening of the shopping arcade. They have to be cleaned in the presence of their staff as they are dealing with expensive articles.
6. Jacuzzi – Small pools that give whirlpool baths one gets high pressure water flow released through the water jets.
7. Spa – It is the water specially heated above 39 degrees Celsius for therauptical use.
8. Solarium – They are the glass cubicles which have a provision for experiencing artificial sunrays. Generally used to give a tan effect.(Electromagnetic heating is used)
9. Sun-room – Access to natural sunlight and also beautiful view outside like garden etc.
10. Sauna – It is a small room or house designed to experience dry heat sessions. Literal meaning is hot or humid atmosphere. In sauna sessions a person using this facility sits/ reclines in a room over a temperature; 80 degrees Celsius. This includes relaxation and promotes sweating. Sauna can be divided into 2 basic styles.
• Conventional – In this the air is warm
• Infrared Sauna – In this the object is warm. One may use various materials as objects such as charcoal, active carbon fibres etc.
11. Please note that the last paragraph of the notes of Role of Supervisor includes the handover activity such as –
• Returning the keys
• Signing the key register
• Writing the necessary instructions related to her floor in the log book
• Necessary instructions related to her floor for the next shift in the log book.
12. Please note that the guest message register, guest special request register or guest loan items register all 3 are the same.
13. Work routines and related problems related to Public area during heavy traffic hours, high reach areas, specialized cleaning is required, special equipments.
14. Important key terms –
• Amenities
• Back of the house
• Front of the house
• Refurbishment
• Stay-over guest
• SOP
• Vanity unit
• Crib
• On-change room
• Opening the house
• Bath sheets
• Coverlet
• Damask
• Dust ruffles
• Duvet
• Napery
• Napperon
• Terrazzo
• Runners
• Tent cards
• Lanai
• Murphy bed/Sico bed
• Sleeper
• Slip-out
• Bidet
• Kapok materials
• Monogram
• Night spread
• Ticking
• Z-bed
• Counter pane
• E-key
• Area inventory list
• Frequency schedule
• Threshold level
2. Generally the A/C temp of the room is 21 degrees Celsius.
3. Dimensions of the rooms -
Categories of Hotel Area standard for bedrooms/bathrooms
• 5 Star/5 Star Deluxe Hotels
Single -
Double -
Bathrooms -
180 sq.ft.
200 sq.ft.
45 sq.ft.
• 4 Star & 3 Star Hotels
Single A/C and
Single Non A/C -
Double A/C and
Double Non A/C -
Bathrooms -
120 sq.ft.
140 sq.ft.
(Extra area may be provided if twin beds are to be provided)
36 sq.ft.
• 2 Star & 1Star Hotels
Single A/C and
Single Non A/C -
Double A/C and
Double Non A/C -
Bathrooms -
100 sq.ft.
120 sq.ft.
(All rooms should have proper ventilation
And ceiling fans)
30 sq.ft. Or
subject to local bye-laws
4. Chandeliers cleaning – Thorough cleaning is done during late night/very early morning shift. Cleaning large crystal chandelier in the conventional manner using ammonia and soft rags will take a house attendant 7-8 hrs. The second option could be to put ammonia in an upholstery machine with a fine spray adjustment. A houseperson sitting on a top scaffold sprays ammonia onto the chandelier. The drippings are caught in a huge plastic structure similar to inverted umbrella suspended beneath the chandelier.
5. Shopping Arcade – Front of the House area also includes Shopping Arcade. Unlike other public area cleaning, they are cleaned in the morning. They have to be cleaned before the opening of the shopping arcade. They have to be cleaned in the presence of their staff as they are dealing with expensive articles.
6. Jacuzzi – Small pools that give whirlpool baths one gets high pressure water flow released through the water jets.
7. Spa – It is the water specially heated above 39 degrees Celsius for therauptical use.
8. Solarium – They are the glass cubicles which have a provision for experiencing artificial sunrays. Generally used to give a tan effect.(Electromagnetic heating is used)
9. Sun-room – Access to natural sunlight and also beautiful view outside like garden etc.
10. Sauna – It is a small room or house designed to experience dry heat sessions. Literal meaning is hot or humid atmosphere. In sauna sessions a person using this facility sits/ reclines in a room over a temperature; 80 degrees Celsius. This includes relaxation and promotes sweating. Sauna can be divided into 2 basic styles.
• Conventional – In this the air is warm
• Infrared Sauna – In this the object is warm. One may use various materials as objects such as charcoal, active carbon fibres etc.
11. Please note that the last paragraph of the notes of Role of Supervisor includes the handover activity such as –
• Returning the keys
• Signing the key register
• Writing the necessary instructions related to her floor in the log book
• Necessary instructions related to her floor for the next shift in the log book.
12. Please note that the guest message register, guest special request register or guest loan items register all 3 are the same.
13. Work routines and related problems related to Public area during heavy traffic hours, high reach areas, specialized cleaning is required, special equipments.
14. Important key terms –
• Amenities
• Back of the house
• Front of the house
• Refurbishment
• Stay-over guest
• SOP
• Vanity unit
• Crib
• On-change room
• Opening the house
• Bath sheets
• Coverlet
• Damask
• Dust ruffles
• Duvet
• Napery
• Napperon
• Terrazzo
• Runners
• Tent cards
• Lanai
• Murphy bed/Sico bed
• Sleeper
• Slip-out
• Bidet
• Kapok materials
• Monogram
• Night spread
• Ticking
• Z-bed
• Counter pane
• E-key
• Area inventory list
• Frequency schedule
• Threshold level
KEY CONTROL
1. Guest Room Key:
It is issued to the guest with the key card for identification. It has a heavy tag to discourage guest from taking it outside.
2. Sub-Master Section Key:
It is issued to room attendants and it can open 12-15 guest rooms which make up a particular section. It opens rooms that are not double-locked.
3. Floor Master Key:
It is issued to the floor supervisor and opens all the rooms on a particular floor which are not double-locked.
4. Master Key:
It opens up any guest rooms on any floor which are not double-locked. It is issued to the deputy house-keeper and executive house-keeper to enable them to carry out spot checks.
5. Grand Master Key:
It opens all guest rooms in the hotel even if they are double locked. It is kept with the duty manager and is used in the following circumstances:
1. In the case of a fire for the purpose of a quick evacuation.
2. To open a double locked room, if there is no response for the entire day.
3. To double lock a door from the outside if:
4. The guest has requested for the room to be locked in this manner.
5. The guest has not payed his bill, and is suspected of being a skiper.
6. To prevent entry into the room in the case of an unusual incident like a theft or a murder.
• Electronic Key Card
Instead of keys, computerised encoded plastic keys are being increasingly introduced to increase room security. When the guest checks in, the receptionist prints out the plastic key card at the computer console so that all those using the room will have their own card. (The guest has to remember his room number as for security reasons this is not printed on the card.)
The computer is programmed to print out a different number each time. The number selected can be any number between one to several millions. The door lock is linked to the computer and will only open when the card with the new number is inserted in the slot. The new key card cancels all the previous information in the card.
No one can operate the console without an authorisation code asan added precaution. The console has security printers which
• Key Control
Large number of of multipurpose keys are there in the housekeeping department which makes it necessary for a key control programme to be all strictly enforced. All effective key control systems will contibute:
1. Safe handling of Keys
2. Proper accounting of keys
3. Handling of lost or misplaced and damaged key cards.
Things to be done for an effective key control system
1. Each day, keys should be given to employees who have need for them by taking their signatures. They should properly return the keys at the end of each work day.
2. Keys must be properly counted at all times.
3. Workers should be provided with a way to attach kes so that they
• Areas of Responsibility of the Housekeeping Department
I. Guest Rooms/ Floors:
Room attendants and floor supervisors are responsible for the cleanliness, maintainence, and security of guest rooms and the surrounding areas.
II. Public Areas:
a) Front of the House Areas:
Lobby, shopping arcade, restaurants, banquet rooms, health club, swimming pool, recreation areas, parking areas and compound area.
b) Back of the House Areas:
Basement, all operating departments (except kitchen, which is cleaned by the kitchen stewards), service areas, staff locker rooms and offices. Cleaning of all public areas is usually done in the night.
III. Linen and Uniform Room:
HKD is responsible for its functioning, repairs, and renewing of linen and for maintaining proper inventory and stock records of all linen items. It includes room linen, restaurant linen, uniforms and soft furnishings.
IV. Laundry:
a) OPL (On Premises Laundry):
If the laundry is on the premises then the guest laundry from the rooms is directly collected and delivered by the laundry valet. However, all hotel linen is first collected in the linen room and then given to the laundry for washing.
b) Off Premises Laundry:
The laundering of both guest and hotel linen is done on contract by an external laundry. All the linen is collected in the linen room where it is dispersed to the laundry for washing.
V. Shoe-Shine:
Resident guests are given this service by room attendants on a complementary basis. Some hotels may have a shoe-shine machine installed in the corridor.
VI. Florist:
Could either be given out on contract or an employee of the HDK couold do the flower arrangement required for VIP rooms, executive offices, public areas and the florist shop. Any banquet requirement like back-drop for a wedding, etc is done on contract.
VII Special Request:
Extra room complementaries and supplies, First-aid kit, hot-water bags, ice bags, thermometers, hair-dryers etc. Are given at no extra cost for guest use. A request for extra bed however should be routed through the front office since the guest would be charged for it.
VIII. Baby-Sitting:
If a guest makes a request for this facility, room maids may undertake to do baby-sitting after their regular shift or professional baby-sitters are arranged for by the House-Keeping
Department. The guest is charged by the hour.
IX. Lost and Found:
Any guest article found in rooms or public areas is kept in the possession of the House-Keeping department till a guest makes a claim for it. Perishable – 24hrs, Valuables – 6 months to 1
Year, Invaluable – 3 to 6 months.
X. Contract Services:
Pest control, carpet shampoo, laundry, landscaping, cleaning the outer facade of the building etc are some of the cleaning services that are done on contract by the House-Keeping
Department.
XI. Refurbishment and Redecoration:
Refurbishment implies complete renovation where all the soft furnishings are changed and the furniture too may be changed or re-done. It is usually undertaken once in 3 to 5 years floor
wise. Redecoration on the other hand is done on a need basis and when required.
XII. Any Special Decoration:
Parties hosted by the hotel eg – Christmas dance, New-Year ball, Navratri etc or Food Festivals which requires special decor is looked after by the HK dept in co-ordination with the
Food and Beverage dept.
XIII. Purchase:
The executive Housekeeper is responsible for the purchase of cleaning equipments, cleaning agents, linen, soft furnishings, uniforms, room complementaries and supplies. All large chain hotels may have a central purchase department through which room supplies are obtained on a monthly or quarterly basis.
XIV. Budgeting:
Annual Budget is presented by the executive housekeeper in January for the forthcoming financial year. The factors to be considered while drawing the budget are; previous year budget + 10% inflation + refurbishment plans + any other capital purchase + expected occupancy.
XV. Duty rotas/rosters:
Shift timings and day offs of all the housekeeping employees is decided by the executive housekeeper.
XVI. Interview, Selection, Induction, Training and Performance Appraisals:
The executive housekeeper is responsible for the final selection and training of all the house-keeping staff. Performance appraisals are drawn up annually for permanent employee, quarterly for probation and monthly for industrial trainees.
Additional notes on work order
The floor supervisor informs the desk h/k about the maintenance jobs to be attended to which the desk h/k writes in the maintenance register and makes a work order in triplicate. The original copy is kept in the maintenance file with the desk house keeper and the other two go to the maintenance department. The maintenance engg, gives both these copies to the technician who is required to attend to this complaint. The technician proceeds to the respective floor and informs the GRA and opens the room & both the copies of work order are signed. After the work is done, the technician fills up the date and time against the work completed. One of these copies is given to the GRA/supervisor which is filed into maintenance report file. The other copy goes to the maintenance dept. for reference.
AT YOUR SERVICE DESK:
Nowadays, there is a new trend of At Your Service Desk(AYS) which caters to various guest requests and complaints e.g. second service, AC not working, movie tickets, etc.
Note Imp. Points:
Room occupancy report is prepared by floor supervisor whereas Room Status report is prepared by Desk housekeeper
Refer to notes for all Forms and Formats
Front of the house functional areas of hotel: Are areas in which the employees have extensive guest contact like FnB facilities and the front office
Back of the house functional areas of hotel in which employees have little or no guest contact such as engg. and maintenanence dept., laundry and so on.
1. Guest Room Key:
It is issued to the guest with the key card for identification. It has a heavy tag to discourage guest from taking it outside.
2. Sub-Master Section Key:
It is issued to room attendants and it can open 12-15 guest rooms which make up a particular section. It opens rooms that are not double-locked.
3. Floor Master Key:
It is issued to the floor supervisor and opens all the rooms on a particular floor which are not double-locked.
4. Master Key:
It opens up any guest rooms on any floor which are not double-locked. It is issued to the deputy house-keeper and executive house-keeper to enable them to carry out spot checks.
5. Grand Master Key:
It opens all guest rooms in the hotel even if they are double locked. It is kept with the duty manager and is used in the following circumstances:
1. In the case of a fire for the purpose of a quick evacuation.
2. To open a double locked room, if there is no response for the entire day.
3. To double lock a door from the outside if:
4. The guest has requested for the room to be locked in this manner.
5. The guest has not payed his bill, and is suspected of being a skiper.
6. To prevent entry into the room in the case of an unusual incident like a theft or a murder.
• Electronic Key Card
Instead of keys, computerised encoded plastic keys are being increasingly introduced to increase room security. When the guest checks in, the receptionist prints out the plastic key card at the computer console so that all those using the room will have their own card. (The guest has to remember his room number as for security reasons this is not printed on the card.)
The computer is programmed to print out a different number each time. The number selected can be any number between one to several millions. The door lock is linked to the computer and will only open when the card with the new number is inserted in the slot. The new key card cancels all the previous information in the card.
No one can operate the console without an authorisation code asan added precaution. The console has security printers which
• Key Control
Large number of of multipurpose keys are there in the housekeeping department which makes it necessary for a key control programme to be all strictly enforced. All effective key control systems will contibute:
1. Safe handling of Keys
2. Proper accounting of keys
3. Handling of lost or misplaced and damaged key cards.
Things to be done for an effective key control system
1. Each day, keys should be given to employees who have need for them by taking their signatures. They should properly return the keys at the end of each work day.
2. Keys must be properly counted at all times.
3. Workers should be provided with a way to attach kes so that they
• Areas of Responsibility of the Housekeeping Department
I. Guest Rooms/ Floors:
Room attendants and floor supervisors are responsible for the cleanliness, maintainence, and security of guest rooms and the surrounding areas.
II. Public Areas:
a) Front of the House Areas:
Lobby, shopping arcade, restaurants, banquet rooms, health club, swimming pool, recreation areas, parking areas and compound area.
b) Back of the House Areas:
Basement, all operating departments (except kitchen, which is cleaned by the kitchen stewards), service areas, staff locker rooms and offices. Cleaning of all public areas is usually done in the night.
III. Linen and Uniform Room:
HKD is responsible for its functioning, repairs, and renewing of linen and for maintaining proper inventory and stock records of all linen items. It includes room linen, restaurant linen, uniforms and soft furnishings.
IV. Laundry:
a) OPL (On Premises Laundry):
If the laundry is on the premises then the guest laundry from the rooms is directly collected and delivered by the laundry valet. However, all hotel linen is first collected in the linen room and then given to the laundry for washing.
b) Off Premises Laundry:
The laundering of both guest and hotel linen is done on contract by an external laundry. All the linen is collected in the linen room where it is dispersed to the laundry for washing.
V. Shoe-Shine:
Resident guests are given this service by room attendants on a complementary basis. Some hotels may have a shoe-shine machine installed in the corridor.
VI. Florist:
Could either be given out on contract or an employee of the HDK couold do the flower arrangement required for VIP rooms, executive offices, public areas and the florist shop. Any banquet requirement like back-drop for a wedding, etc is done on contract.
VII Special Request:
Extra room complementaries and supplies, First-aid kit, hot-water bags, ice bags, thermometers, hair-dryers etc. Are given at no extra cost for guest use. A request for extra bed however should be routed through the front office since the guest would be charged for it.
VIII. Baby-Sitting:
If a guest makes a request for this facility, room maids may undertake to do baby-sitting after their regular shift or professional baby-sitters are arranged for by the House-Keeping
Department. The guest is charged by the hour.
IX. Lost and Found:
Any guest article found in rooms or public areas is kept in the possession of the House-Keeping department till a guest makes a claim for it. Perishable – 24hrs, Valuables – 6 months to 1
Year, Invaluable – 3 to 6 months.
X. Contract Services:
Pest control, carpet shampoo, laundry, landscaping, cleaning the outer facade of the building etc are some of the cleaning services that are done on contract by the House-Keeping
Department.
XI. Refurbishment and Redecoration:
Refurbishment implies complete renovation where all the soft furnishings are changed and the furniture too may be changed or re-done. It is usually undertaken once in 3 to 5 years floor
wise. Redecoration on the other hand is done on a need basis and when required.
XII. Any Special Decoration:
Parties hosted by the hotel eg – Christmas dance, New-Year ball, Navratri etc or Food Festivals which requires special decor is looked after by the HK dept in co-ordination with the
Food and Beverage dept.
XIII. Purchase:
The executive Housekeeper is responsible for the purchase of cleaning equipments, cleaning agents, linen, soft furnishings, uniforms, room complementaries and supplies. All large chain hotels may have a central purchase department through which room supplies are obtained on a monthly or quarterly basis.
XIV. Budgeting:
Annual Budget is presented by the executive housekeeper in January for the forthcoming financial year. The factors to be considered while drawing the budget are; previous year budget + 10% inflation + refurbishment plans + any other capital purchase + expected occupancy.
XV. Duty rotas/rosters:
Shift timings and day offs of all the housekeeping employees is decided by the executive housekeeper.
XVI. Interview, Selection, Induction, Training and Performance Appraisals:
The executive housekeeper is responsible for the final selection and training of all the house-keeping staff. Performance appraisals are drawn up annually for permanent employee, quarterly for probation and monthly for industrial trainees.
Additional notes on work order
The floor supervisor informs the desk h/k about the maintenance jobs to be attended to which the desk h/k writes in the maintenance register and makes a work order in triplicate. The original copy is kept in the maintenance file with the desk house keeper and the other two go to the maintenance department. The maintenance engg, gives both these copies to the technician who is required to attend to this complaint. The technician proceeds to the respective floor and informs the GRA and opens the room & both the copies of work order are signed. After the work is done, the technician fills up the date and time against the work completed. One of these copies is given to the GRA/supervisor which is filed into maintenance report file. The other copy goes to the maintenance dept. for reference.
AT YOUR SERVICE DESK:
Nowadays, there is a new trend of At Your Service Desk(AYS) which caters to various guest requests and complaints e.g. second service, AC not working, movie tickets, etc.
Note Imp. Points:
Room occupancy report is prepared by floor supervisor whereas Room Status report is prepared by Desk housekeeper
Refer to notes for all Forms and Formats
Front of the house functional areas of hotel: Are areas in which the employees have extensive guest contact like FnB facilities and the front office
Back of the house functional areas of hotel in which employees have little or no guest contact such as engg. and maintenanence dept., laundry and so on.
Various inspection modules are used for the thorough inspection of guestrooms, so that certain areas and aspects that tends to be neglected while cleaning and inspection are particularly checked by supervisors. Some hotels develop these as separate lists and incorporate these neglected areas in their routine inspection check lists. These modules often have easy to remember names such as the Quick six inspection or the dirty dozen
In general ,the most commonly neglected areas in the guestroom includes :-
• The area between the bed and the nightstand, where food particles, dirt, and debris may accumulate since these areas is usually hidden by the bedspread.
• The interiors of drawers and wardrobes, where dust may accumulate in crevices.
• Surface below the lamps and other accessories kept on the tables, where dust accumulates because they tend to be overlooked.
• The tops of picture frames hung on walls, which tend to gather dust as they are not easily visible to eye.
• The top edges and back of doors, which if not cleaned on a regular basis may collect a lot of dust.
• The diffuser grills of radiators or air conditioners which can collect stubborn dirt.
• Ceilings which may show cobwebs if not attended to daily.
• The carpet area behind free standing furniture that is near but not against the wall, such as a credenza standing on one side.
• Pillows and pillowcases, which should be free of wrinkles or stray hairs and which should have a fresh smell.
• The tiled area next to the shower, which collects grime and shows water marks if not attended to daily.
• The area behind the toilet bowl, including pipes, cisterns, and the toilet-roll receptacle, which all provide surfaces and nooks where dirt settles.
• The area under the vanity unit and towel racks, which are hard to reach and may accumulate a lot of dust and debris. The tiles behind the vanitory unit also get water marks and soap marks easily.
• The faucet filters, which may be stained brown due to dirt collecting in them.
• The air vents in the toile, which are hard to reach and which, if neglected during routine cleaning, may collect stubborn grime and dust.
• The baseboard in the guest bedroom as well as the bathroom, which too accumulate dust.
In general ,the most commonly neglected areas in the guestroom includes :-
• The area between the bed and the nightstand, where food particles, dirt, and debris may accumulate since these areas is usually hidden by the bedspread.
• The interiors of drawers and wardrobes, where dust may accumulate in crevices.
• Surface below the lamps and other accessories kept on the tables, where dust accumulates because they tend to be overlooked.
• The tops of picture frames hung on walls, which tend to gather dust as they are not easily visible to eye.
• The top edges and back of doors, which if not cleaned on a regular basis may collect a lot of dust.
• The diffuser grills of radiators or air conditioners which can collect stubborn dirt.
• Ceilings which may show cobwebs if not attended to daily.
• The carpet area behind free standing furniture that is near but not against the wall, such as a credenza standing on one side.
• Pillows and pillowcases, which should be free of wrinkles or stray hairs and which should have a fresh smell.
• The tiled area next to the shower, which collects grime and shows water marks if not attended to daily.
• The area behind the toilet bowl, including pipes, cisterns, and the toilet-roll receptacle, which all provide surfaces and nooks where dirt settles.
• The area under the vanity unit and towel racks, which are hard to reach and may accumulate a lot of dust and debris. The tiles behind the vanitory unit also get water marks and soap marks easily.
• The faucet filters, which may be stained brown due to dirt collecting in them.
• The air vents in the toile, which are hard to reach and which, if neglected during routine cleaning, may collect stubborn grime and dust.
• The baseboard in the guest bedroom as well as the bathroom, which too accumulate dust.
fp-masala and rice&pulses
Understanding Masalas for F.Y B.Sc
Remember the last time you had a great biryani, chicken tikka or paneer makhani, what was it that made the experience so mouth watering!
Was it the masala?
Every kitchen commercial or household generally has a “hatri” or masala trolley to store different masalas; this is an integral part of creating that particular cuisine.
Spices can be divided according to the following classification
Spices
Dry Ground
Single Blends Single Blends
Spices can be the seed(Cumin),Flower(Clove),Resin (Asafetida),Leaf(Mint),Bark(Cinnamon),Root(Turmeric),Fruit(Amchoor),Stigma(Saffron) etc. coming from plant sources. Other not so common categories include mineral salts like black salt, Fungus (Dagad Phool or patthar ka phool).
Some other flavorings apart from Spices but equally important can be. Acids (Nimboo ka sat or Citric Acid), Oils (Sesame oil, Mustard Oil), Essences like (Kewra or Screw pine/Rose).
Masala can be defined a blend of various ingredients including spices. It generally contains spices (e.g. coriander powder, chili powder) +Thickening agents (e.g. Khus khus, cashew paste etc.)+acidic medium (tomato, yoghurt etc.)+liquid (coconut milk, stock etc.) .Some ingredients play more than one role like tamarind gives sourness and also acts as the liquid)
The Following chart has information regarding individual Spices.
The next Step is to understand Spice blends, these blends can be dry/dry roasted/crushed/fresh/ground etc. Every chef/Cook/Household/Proprietor has their own approach to these blends, these blends are highly guarded secrets in some cases .some blends are preparation specific Like Chana Masala, Mutton Masala, and Gram Masala. Some blends are cuisine /region/community specific like Malwani Masala, Chettinad Masala, Goda Masala, Parsi dhansak masala etc.
RICE
Rice is the seed of a monocot plant Oryza sativa. As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East, South, Southeast Asia, the Middle East, Latin America, and the West Indies. It is the grain with the second highest worldwide production, after maize ("corn").
[1] Since a large portion of maize crops are grown for purposes other than human consumption, rice is probably the most important grain with regards to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by the human species.
[2]A traditional food plant in Africa, rice has the potential to improve nutrition, boost food security, foster rural development and support sustainable land care.
[3]Rice is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a crop for up to 30 years.
[4]The rice plant can grow to 1–1.8 m tall, occasionally more depending on the variety and soil fertility. The grass has long, slender leaves 50–100 cm long and 2–2.5 cm broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30–50 cm long. The edible seed is a grain (caryopsis) 5–12 mm long and 2–3 mm thick.
Types of Rice.
1. Paddy Rice - Rice still in its original state with no further
Treatment after threshing.
2. Brown Rice - (Husked Rice) Rice with the outer husk
Removed having a characteristic beige color.
3. White Rice - Brown rice from which all the germ is
Removed by passing through machines that rasp the grain. It is also called unpolished rice.
4. Polished Rice - White rice that has been passed through
Machines that remove any flour still adhering to the grain.
5. Glaze Rice - Polished rice covered with a fine layer of
French chalk and suspended in glucose,
Specially processed to give a shine.
6. Steamed Rice - Paddy rice that is cleaned, soaked in hot
Water, steamed at low pressure, de-husked & blanched.
7. Pre-cooked Rice - Rice that has been husked, soaked, boiled for
1 – 3 minutes. And dried at a high temperature.
8. Camolino Rice - Polished and lightly coated with oil.
9. Puffed Rice - In India it is roasted and fried on hot sand.
10. Wild Rice - The seed of an aquatic grass, related to the
Rice plant, it grows one by one up the stalks and resembles little black sticks. It is very expensive.
11. Basmati Rice - Indian rice with long grains, with a
Distinctive flavor. Old basmati rice is the most prized and is rarely available.
12. Sticky Rice - Round grain rice which has a very high starch
Content. Rarely available, it is most ideal for Chinese cooking.
13. Rice Flakes - Rice that is steamed, husked & flattened into
Flakes, it is eaten for breakfast with milk & sugar.
Or as a savory preparation (poha)
Rice is also used to make a variety of alcoholic drinks. :-
CHOUM - In Vietnam
SAMAV - In Malaysia
SAKE - In Japan
CHAO XING - In China
Nutrition: Rice has a very high Calorific value (350 cal, per 100 g. in whole rice & 120 cal. Per 100 g. in balanced rice). It is very rich in digestible starch (77 %) and also in vitamins B1, B2 and minerals.
Cooking of Rice
A) In Water:
1. Rice is put into the vessel with twice the amount of water, brought to a boil, and cooked till the water is absorbed.
2. Alternatively it can be poured into a vessel of boiling water, brought to a boil, cooked and drained off.
B) In Stock -In this method the rice is lightly fried in hot oil and stock is added to it. It is then cooked till the Rice is soft and all the stock has been absorbed.
C) In Milk : Rice is normally cooked in milk for making desserts. Short
Grained rice is ideal for this type of cooking because the
Grains stick together thus giving thickening properties to
The dish.
PULSES /LEGUMES/BEANS
A pulse is an annual leguminous crop yielding from one to twelve grains or seeds of variable size, shape, and color within a pod. Pulses are used for food and animal feed. The term "pulse", as used by the Food and Agricultural Organization (FAO), is reserved for crops harvested solely for the dry grain. This excludes green beans and green peas, which are considered vegetable crops. Also excluded are crops that are mainly grown for oil extraction (oilseeds like soybeans and peanuts), and crops which are used exclusively for sowing (clovers, alfalfa). However, many of the varieties so classified and given below are also used as vegetables, with their beans in pods while young cooked in whole cuisines and sold for the purpose; for example black eyed beans, lima beans and Toor or pigeon peas are thus eaten as fresh green beans cooked as part of a meal. Pulses are important food crops due to their high protein and essential amino acid content. Like many leguminous crops, pulses play a key role in crop rotation due to their ability to fix nitrogen.
Protein content
Pulses are 20 to 25% protein by weight, which is double the protein content of wheat and three times that of rice. For this reason, pulses are called "vegetarian's meat". While pulses are generally high in protein, and the digestibility of that protein is also high, they often are relatively poor in the essential amino acid methionine, although Indian cuisine includes sesame seeds, which contain high levels of methionine. Grains (which are they deficient in lysine) are commonly consumed along with pulses to form a complete protein diet.
Health
Pulses have significant nutritional and health advantages for consumers
[1] They are the most important dietary predictor of survival in older people of different ethnicities
[2] And in the Seven Countries Study, legume consumption was highly correlated with a reduced mortality from coronary heart disease.
Examples
1. Dry beans
* Kidney bean, haricot bean, pinto bean, navy bean
* Lima bean, butter bean
* Azuki bean, adzuki bean
* Mung bean, golden gram, green gram
* Black gram, Urad
* Scarlet runner bean
* Ricebean
* Moth bean
* Tepary bean
2. Dry broad beans
* Horse bean
* Broad bean
* Field bean
3. Dry peas
* Garden pea
* Protein pea
4. Chickpea, Garbanzo, Bengal gram
5. Dry cowpea, Black-eyed pea, blackeye bean
6. Pigeon pea, Arhar /Toor, cajan pea, congo bean
7. Lentil
8. Bambara groundnut, earth pea
9. Vetch, common vetch
10. Lupins
11. Minor pulses include:
* Lablab, hyacinth bean
* Jack bean , sword bean
* Winged bean
* Velvet bean, cowitch
* Yam bean
Sprouts
Edible Sprouts are germinated plant seeds which are edible. They are usually produced by soaking the seeds at regular intervals over a 1-4 day interval. Sprouts are believed to be highly nutritious and rich in enzymes which promote good health.
Convenience: - They can be easily grown anywhere.
Offers a variation: - With their nutty flavor and crisp texture. Sprouts are simply a nice change from vegetable.
Cooking of Pulses and legumes. : Since pulses and legumes are very low in moisture content they have to be soaked in water. It’s advisable to soak pulses and boil them in the same water in which soaked as some nutrients may have bleached out to water.
Besides boiling pulses are roasted, fried and ground to make flour and then be used for various purposes.
Uses of Pulses
1. As dals - the basic course of Indian cookery.
2. As soups - e.g. Mulligatawny
3. Providing mutual supplementation of amino acids in Khicdi
4. As flour in missi roti, Besani roti.
5. As basic ingredient for idlis, uttapas and chillas.
6. As base ingredient or coating as in pakodas, wadas of various kinds.
7. As base for desserts like laddoos, mobanthal, payasam, Boondi.
8. As snacks like fried dal, sev, ganthias
9. Base ingredients for papads.
10. As stuffing as in dal kachories, puran polies, stuffed tikkis.
11. In chats and sprouted salads.
Understanding Masalas for F.Y B.Sc
Remember the last time you had a great biryani, chicken tikka or paneer makhani, what was it that made the experience so mouth watering!
Was it the masala?
Every kitchen commercial or household generally has a “hatri” or masala trolley to store different masalas; this is an integral part of creating that particular cuisine.
Spices can be divided according to the following classification
Spices
Dry Ground
Single Blends Single Blends
Spices can be the seed(Cumin),Flower(Clove),Resin (Asafetida),Leaf(Mint),Bark(Cinnamon),Root(Turmeric),Fruit(Amchoor),Stigma(Saffron) etc. coming from plant sources. Other not so common categories include mineral salts like black salt, Fungus (Dagad Phool or patthar ka phool).
Some other flavorings apart from Spices but equally important can be. Acids (Nimboo ka sat or Citric Acid), Oils (Sesame oil, Mustard Oil), Essences like (Kewra or Screw pine/Rose).
Masala can be defined a blend of various ingredients including spices. It generally contains spices (e.g. coriander powder, chili powder) +Thickening agents (e.g. Khus khus, cashew paste etc.)+acidic medium (tomato, yoghurt etc.)+liquid (coconut milk, stock etc.) .Some ingredients play more than one role like tamarind gives sourness and also acts as the liquid)
The Following chart has information regarding individual Spices.
The next Step is to understand Spice blends, these blends can be dry/dry roasted/crushed/fresh/ground etc. Every chef/Cook/Household/Proprietor has their own approach to these blends, these blends are highly guarded secrets in some cases .some blends are preparation specific Like Chana Masala, Mutton Masala, and Gram Masala. Some blends are cuisine /region/community specific like Malwani Masala, Chettinad Masala, Goda Masala, Parsi dhansak masala etc.
RICE
Rice is the seed of a monocot plant Oryza sativa. As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East, South, Southeast Asia, the Middle East, Latin America, and the West Indies. It is the grain with the second highest worldwide production, after maize ("corn").
[1] Since a large portion of maize crops are grown for purposes other than human consumption, rice is probably the most important grain with regards to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by the human species.
[2]A traditional food plant in Africa, rice has the potential to improve nutrition, boost food security, foster rural development and support sustainable land care.
[3]Rice is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a crop for up to 30 years.
[4]The rice plant can grow to 1–1.8 m tall, occasionally more depending on the variety and soil fertility. The grass has long, slender leaves 50–100 cm long and 2–2.5 cm broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30–50 cm long. The edible seed is a grain (caryopsis) 5–12 mm long and 2–3 mm thick.
Types of Rice.
1. Paddy Rice - Rice still in its original state with no further
Treatment after threshing.
2. Brown Rice - (Husked Rice) Rice with the outer husk
Removed having a characteristic beige color.
3. White Rice - Brown rice from which all the germ is
Removed by passing through machines that rasp the grain. It is also called unpolished rice.
4. Polished Rice - White rice that has been passed through
Machines that remove any flour still adhering to the grain.
5. Glaze Rice - Polished rice covered with a fine layer of
French chalk and suspended in glucose,
Specially processed to give a shine.
6. Steamed Rice - Paddy rice that is cleaned, soaked in hot
Water, steamed at low pressure, de-husked & blanched.
7. Pre-cooked Rice - Rice that has been husked, soaked, boiled for
1 – 3 minutes. And dried at a high temperature.
8. Camolino Rice - Polished and lightly coated with oil.
9. Puffed Rice - In India it is roasted and fried on hot sand.
10. Wild Rice - The seed of an aquatic grass, related to the
Rice plant, it grows one by one up the stalks and resembles little black sticks. It is very expensive.
11. Basmati Rice - Indian rice with long grains, with a
Distinctive flavor. Old basmati rice is the most prized and is rarely available.
12. Sticky Rice - Round grain rice which has a very high starch
Content. Rarely available, it is most ideal for Chinese cooking.
13. Rice Flakes - Rice that is steamed, husked & flattened into
Flakes, it is eaten for breakfast with milk & sugar.
Or as a savory preparation (poha)
Rice is also used to make a variety of alcoholic drinks. :-
CHOUM - In Vietnam
SAMAV - In Malaysia
SAKE - In Japan
CHAO XING - In China
Nutrition: Rice has a very high Calorific value (350 cal, per 100 g. in whole rice & 120 cal. Per 100 g. in balanced rice). It is very rich in digestible starch (77 %) and also in vitamins B1, B2 and minerals.
Cooking of Rice
A) In Water:
1. Rice is put into the vessel with twice the amount of water, brought to a boil, and cooked till the water is absorbed.
2. Alternatively it can be poured into a vessel of boiling water, brought to a boil, cooked and drained off.
B) In Stock -In this method the rice is lightly fried in hot oil and stock is added to it. It is then cooked till the Rice is soft and all the stock has been absorbed.
C) In Milk : Rice is normally cooked in milk for making desserts. Short
Grained rice is ideal for this type of cooking because the
Grains stick together thus giving thickening properties to
The dish.
PULSES /LEGUMES/BEANS
A pulse is an annual leguminous crop yielding from one to twelve grains or seeds of variable size, shape, and color within a pod. Pulses are used for food and animal feed. The term "pulse", as used by the Food and Agricultural Organization (FAO), is reserved for crops harvested solely for the dry grain. This excludes green beans and green peas, which are considered vegetable crops. Also excluded are crops that are mainly grown for oil extraction (oilseeds like soybeans and peanuts), and crops which are used exclusively for sowing (clovers, alfalfa). However, many of the varieties so classified and given below are also used as vegetables, with their beans in pods while young cooked in whole cuisines and sold for the purpose; for example black eyed beans, lima beans and Toor or pigeon peas are thus eaten as fresh green beans cooked as part of a meal. Pulses are important food crops due to their high protein and essential amino acid content. Like many leguminous crops, pulses play a key role in crop rotation due to their ability to fix nitrogen.
Protein content
Pulses are 20 to 25% protein by weight, which is double the protein content of wheat and three times that of rice. For this reason, pulses are called "vegetarian's meat". While pulses are generally high in protein, and the digestibility of that protein is also high, they often are relatively poor in the essential amino acid methionine, although Indian cuisine includes sesame seeds, which contain high levels of methionine. Grains (which are they deficient in lysine) are commonly consumed along with pulses to form a complete protein diet.
Health
Pulses have significant nutritional and health advantages for consumers
[1] They are the most important dietary predictor of survival in older people of different ethnicities
[2] And in the Seven Countries Study, legume consumption was highly correlated with a reduced mortality from coronary heart disease.
Examples
1. Dry beans
* Kidney bean, haricot bean, pinto bean, navy bean
* Lima bean, butter bean
* Azuki bean, adzuki bean
* Mung bean, golden gram, green gram
* Black gram, Urad
* Scarlet runner bean
* Ricebean
* Moth bean
* Tepary bean
2. Dry broad beans
* Horse bean
* Broad bean
* Field bean
3. Dry peas
* Garden pea
* Protein pea
4. Chickpea, Garbanzo, Bengal gram
5. Dry cowpea, Black-eyed pea, blackeye bean
6. Pigeon pea, Arhar /Toor, cajan pea, congo bean
7. Lentil
8. Bambara groundnut, earth pea
9. Vetch, common vetch
10. Lupins
11. Minor pulses include:
* Lablab, hyacinth bean
* Jack bean , sword bean
* Winged bean
* Velvet bean, cowitch
* Yam bean
Sprouts
Edible Sprouts are germinated plant seeds which are edible. They are usually produced by soaking the seeds at regular intervals over a 1-4 day interval. Sprouts are believed to be highly nutritious and rich in enzymes which promote good health.
Convenience: - They can be easily grown anywhere.
Offers a variation: - With their nutty flavor and crisp texture. Sprouts are simply a nice change from vegetable.
Cooking of Pulses and legumes. : Since pulses and legumes are very low in moisture content they have to be soaked in water. It’s advisable to soak pulses and boil them in the same water in which soaked as some nutrients may have bleached out to water.
Besides boiling pulses are roasted, fried and ground to make flour and then be used for various purposes.
Uses of Pulses
1. As dals - the basic course of Indian cookery.
2. As soups - e.g. Mulligatawny
3. Providing mutual supplementation of amino acids in Khicdi
4. As flour in missi roti, Besani roti.
5. As basic ingredient for idlis, uttapas and chillas.
6. As base ingredient or coating as in pakodas, wadas of various kinds.
7. As base for desserts like laddoos, mobanthal, payasam, Boondi.
8. As snacks like fried dal, sev, ganthias
9. Base ingredients for papads.
10. As stuffing as in dal kachories, puran polies, stuffed tikkis.
11. In chats and sprouted salads.
Friday, April 23, 2010
LOST AND FOUND
When a room is announced as a departure, the room attendant or the floor supervisor should check the room immediately for any articles that might have been left behind by the guest or if any articles are missing or damaged in the room.
If the housekeeping personnel finds such an article they should immediately contact the reception to find out if the guest is still there in the hotel so that the article can be returned to him.
The housekeeping department deals with all the lost and found property. Lost and found property could be divided into :
1) Perishables: they are kept in the housekeeping department for 24 hours and then either disposed of or given to the finder or room service. Examples - foodstuff, alcohol, etc.
2) Valuables: are kept in the safe deposit box under lock and key, for a period of 1 year. Items in this category can be electronic items, cash and jewellery.
3) Invaluables: kept in a cupboard for a period of 6 months items could be toys, books.clothes etc.
Procedures of Returning the Articles to the Guest
1) When the article is sent by post, then the date it has been dispatched on is recorded in the register and the acknowledgement is later attached to the register.
2) If the guest comes personally to the hotel to collect the article , then his signature is obtained in the acknowledgement column in the lost and found register.
This enables the housekeeping department to tally the list of unclaimed articles in the register with the physical count in the cupboard and hence prevents loss of article sby undesirable staff thefts.
Methods of Disposal of Lost and Found Articles
If the guest does not claim the article within the stipulated time frame, then the method of disposal varies from hotel to hotel as per their policy.
1) The article is returned to the finder, which encourages honesty within the employees.
2) Articles are auctioned out to their employees at the minimum price and the money collected is added to the revenue of the hotel or put into the staff welfare fund.
3) The articles are given to charity homes.
The Lost and Found slip is prepared in Triplicate
One copy is attached to the article for identification.
Second copy goes to the duty or the lobby manager who keeps it for a period of 24 hours in order to answer any queries from the guests who have just checked out. Later it is given to the finder to claim the article.
The third copy is retained in the book for future reference.
Each article is given a serial number for future identification.
Lost and Found Register
The lost and found register is also maintained simultaneously as it is easy to handle and also all information is confined to a single register. It is maintained in a systematic manner and helps the staff to systematically place if the guest specifies the date and time of departure.
All valuable articles are handed over to the security or executive housekeeper for safekeeping for a period of 6 months to 1 year. All invaluable items are stored in the housekeeping department for 3-6 months under the supervision of the deputy housekeeper.
(check the formats of the lost and found register and lost and found slip as per given previously)
When a room is announced as a departure, the room attendant or the floor supervisor should check the room immediately for any articles that might have been left behind by the guest or if any articles are missing or damaged in the room.
If the housekeeping personnel finds such an article they should immediately contact the reception to find out if the guest is still there in the hotel so that the article can be returned to him.
The housekeeping department deals with all the lost and found property. Lost and found property could be divided into :
1) Perishables: they are kept in the housekeeping department for 24 hours and then either disposed of or given to the finder or room service. Examples - foodstuff, alcohol, etc.
2) Valuables: are kept in the safe deposit box under lock and key, for a period of 1 year. Items in this category can be electronic items, cash and jewellery.
3) Invaluables: kept in a cupboard for a period of 6 months items could be toys, books.clothes etc.
Procedures of Returning the Articles to the Guest
1) When the article is sent by post, then the date it has been dispatched on is recorded in the register and the acknowledgement is later attached to the register.
2) If the guest comes personally to the hotel to collect the article , then his signature is obtained in the acknowledgement column in the lost and found register.
This enables the housekeeping department to tally the list of unclaimed articles in the register with the physical count in the cupboard and hence prevents loss of article sby undesirable staff thefts.
Methods of Disposal of Lost and Found Articles
If the guest does not claim the article within the stipulated time frame, then the method of disposal varies from hotel to hotel as per their policy.
1) The article is returned to the finder, which encourages honesty within the employees.
2) Articles are auctioned out to their employees at the minimum price and the money collected is added to the revenue of the hotel or put into the staff welfare fund.
3) The articles are given to charity homes.
The Lost and Found slip is prepared in Triplicate
One copy is attached to the article for identification.
Second copy goes to the duty or the lobby manager who keeps it for a period of 24 hours in order to answer any queries from the guests who have just checked out. Later it is given to the finder to claim the article.
The third copy is retained in the book for future reference.
Each article is given a serial number for future identification.
Lost and Found Register
The lost and found register is also maintained simultaneously as it is easy to handle and also all information is confined to a single register. It is maintained in a systematic manner and helps the staff to systematically place if the guest specifies the date and time of departure.
All valuable articles are handed over to the security or executive housekeeper for safekeeping for a period of 6 months to 1 year. All invaluable items are stored in the housekeeping department for 3-6 months under the supervision of the deputy housekeeper.
(check the formats of the lost and found register and lost and found slip as per given previously)
KEYS AND KEY CONTROL
GUESTROOM KEY- Is issued to the guest .As per the new system it has a key card for identification. As per the old system it has a heavy tag which discourages the guest to take it out. The key has a tag which has only the name of the hotel and does not have the room number so that it is not misused when found.
GRAND MASTER KEY-It opens all the guest rooms in the hotel even if they are double locked. One set is kept with the duty manager, the second set is with the executive housekeeper and third set could be with the security. It is used in the following circumstances:
1. In the case of a fire for the purpose of guest evacuation
2. To open double lock rooms if there is no response from the guest for entire day.
3. To double lock a door from outside:
a. If the guest has requested for the room to be locked in this way.
b. The guest has not paid the bill and is suspected of being skipper
c. To prevent entry into the room in case of unusual incidents like thefts, deaths or murders.
ELECTRONIC KEY CARD- Instead of the old keys (keys with a heavy tag) computerised encoded plastic keys are being increasingly introduced to increase more security. When the guest checks in the receptionist prints out plastic key card at the computer console so that all those using the room will have their own card (the guest has to remember his room number for the security reasons as this is not displayed/printed on the card
The computer is programmed to print out different number each time the number is selected. The selected number could be any number between one of the several millions. The door lock is linked to the computer and will only open when the card with the new number is inserted in the slot.The new key card cancels all the previous information in the card.
No one can operate the console without the authorised code (receptionist has the required password to operate the machine).This is done as an additional precaution. The console has a security printer which prints out the security code the room number on the keys issued so that a record is kept of all the transactions. Room attendants and housekeeping staff are issued with sub master key, section key, floor master key, master key which are programmed for the number of rooms in each section (works the same way as the guest key card).For a system such as this it is essential that there is a link with an emergency power supply in case of electricity failure
ADVANTAGES
1. It ensures complete security as no room number is printed on card
2. At the time of issue more than one keycard can be given to the guest if there is a double occupancy in the room
3. It is possible to trace the receptionist who issues the keys from the print out at the end of the day (to avoid unnecessary or extra duplication which may call for security problems)
4. An alarm is set on when a wrong key card is used thereby alerting security.
5. It helps the guest to avail other credit facilities form the various outlets of the hotel. It also helps in conserving electricity in the guest room
KEY CONTROL PROCEDURES
Proper key control procedures are important for the guest security and privacy. Key control also protects the hotel property and the guest property being robbed or stolen. A key control register can be used to monitor the distribution of sub-section master keys and floor master keys. This register should include the date, time and the name of the person who has signed for a particular key. Every time an employee recieves or returns a key he or she is required to sign the register. The person issuing the keys should use his or her initials or sign the lock for each key transaction. In large properties the desk supervisors distributes and recieves the keys from/to the room attendant. At smaller properties the executive housekeeper or the front deck may assume this function. Key belts, wrist band or neck chains are recommended devices for keeping track of the keys. Floor keys or sub section master keys should never be kept on top of a room attendant’s trolley or in guest rooms or in an insecure area. An employee should never open any guest room door except cleaning purpose. Room attendants are also responsible for returning guest room keys if guest leaves the keys in the room. Many hotels provide key lock boxes on the room attendant’s trolley to store guestroom keys. If this box is not available room keys must be kept in a secure area and not on the top of the cart until returned to the front desk. If the room attendant finds the room keys in the corridor or public area the front desk should be notified immediately.
LOST AND FOUND
Lost and found property can be divided into
1.PERISHABLE -Kept in housekeeping department for 24hrs and then either disposed or given to the finder. A gate pass is issued to the finder in case he is willing to take it out of the premises.
The alcoholic beverages like an open bottle of wine or the sealed bottle of any other alcoholic beverages are passed on to food and beverage controller for safe keeping after they are sealed which are kept for 3 to 6 months. The open ones are kept for 3 months and could be drained off after this period. The sealed bottles could be disposed off as per the policy of the hotel after 3-6 months if they are unclaimed.
2.VALUABLES - These are kept in safe deposit box under lock and key for a period of one year. These include electronic items, cash and jewelry. The keys to this safe deposit box are with executive housekeeper. In case of her absence the duty manager has a right to access this deposit box and hand over the article to the claimant.
3.INVALUABLE - They are kept in the cupboard / compartments for a period of 3 months. These include toys, clothes etc. These items are stored in lost and found cupboard which have shelves. The top shelf has the oldest articles which are to be disposed of as per the policy of the hotel if they are unclaimed. The cupboard keys are with the desk housekeeper. There are normally 4 cupboards or compartments, all marked month wise (3 months). For e.g. JAN-FEB-MAR in one cupboard or compartment. This is done for the ease of segregation and for the ease of disposing off the articles.
GUESTROOM KEY- Is issued to the guest .As per the new system it has a key card for identification. As per the old system it has a heavy tag which discourages the guest to take it out. The key has a tag which has only the name of the hotel and does not have the room number so that it is not misused when found.
GRAND MASTER KEY-It opens all the guest rooms in the hotel even if they are double locked. One set is kept with the duty manager, the second set is with the executive housekeeper and third set could be with the security. It is used in the following circumstances:
1. In the case of a fire for the purpose of guest evacuation
2. To open double lock rooms if there is no response from the guest for entire day.
3. To double lock a door from outside:
a. If the guest has requested for the room to be locked in this way.
b. The guest has not paid the bill and is suspected of being skipper
c. To prevent entry into the room in case of unusual incidents like thefts, deaths or murders.
ELECTRONIC KEY CARD- Instead of the old keys (keys with a heavy tag) computerised encoded plastic keys are being increasingly introduced to increase more security. When the guest checks in the receptionist prints out plastic key card at the computer console so that all those using the room will have their own card (the guest has to remember his room number for the security reasons as this is not displayed/printed on the card
The computer is programmed to print out different number each time the number is selected. The selected number could be any number between one of the several millions. The door lock is linked to the computer and will only open when the card with the new number is inserted in the slot.The new key card cancels all the previous information in the card.
No one can operate the console without the authorised code (receptionist has the required password to operate the machine).This is done as an additional precaution. The console has a security printer which prints out the security code the room number on the keys issued so that a record is kept of all the transactions. Room attendants and housekeeping staff are issued with sub master key, section key, floor master key, master key which are programmed for the number of rooms in each section (works the same way as the guest key card).For a system such as this it is essential that there is a link with an emergency power supply in case of electricity failure
ADVANTAGES
1. It ensures complete security as no room number is printed on card
2. At the time of issue more than one keycard can be given to the guest if there is a double occupancy in the room
3. It is possible to trace the receptionist who issues the keys from the print out at the end of the day (to avoid unnecessary or extra duplication which may call for security problems)
4. An alarm is set on when a wrong key card is used thereby alerting security.
5. It helps the guest to avail other credit facilities form the various outlets of the hotel. It also helps in conserving electricity in the guest room
KEY CONTROL PROCEDURES
Proper key control procedures are important for the guest security and privacy. Key control also protects the hotel property and the guest property being robbed or stolen. A key control register can be used to monitor the distribution of sub-section master keys and floor master keys. This register should include the date, time and the name of the person who has signed for a particular key. Every time an employee recieves or returns a key he or she is required to sign the register. The person issuing the keys should use his or her initials or sign the lock for each key transaction. In large properties the desk supervisors distributes and recieves the keys from/to the room attendant. At smaller properties the executive housekeeper or the front deck may assume this function. Key belts, wrist band or neck chains are recommended devices for keeping track of the keys. Floor keys or sub section master keys should never be kept on top of a room attendant’s trolley or in guest rooms or in an insecure area. An employee should never open any guest room door except cleaning purpose. Room attendants are also responsible for returning guest room keys if guest leaves the keys in the room. Many hotels provide key lock boxes on the room attendant’s trolley to store guestroom keys. If this box is not available room keys must be kept in a secure area and not on the top of the cart until returned to the front desk. If the room attendant finds the room keys in the corridor or public area the front desk should be notified immediately.
LOST AND FOUND
Lost and found property can be divided into
1.PERISHABLE -Kept in housekeeping department for 24hrs and then either disposed or given to the finder. A gate pass is issued to the finder in case he is willing to take it out of the premises.
The alcoholic beverages like an open bottle of wine or the sealed bottle of any other alcoholic beverages are passed on to food and beverage controller for safe keeping after they are sealed which are kept for 3 to 6 months. The open ones are kept for 3 months and could be drained off after this period. The sealed bottles could be disposed off as per the policy of the hotel after 3-6 months if they are unclaimed.
2.VALUABLES - These are kept in safe deposit box under lock and key for a period of one year. These include electronic items, cash and jewelry. The keys to this safe deposit box are with executive housekeeper. In case of her absence the duty manager has a right to access this deposit box and hand over the article to the claimant.
3.INVALUABLE - They are kept in the cupboard / compartments for a period of 3 months. These include toys, clothes etc. These items are stored in lost and found cupboard which have shelves. The top shelf has the oldest articles which are to be disposed of as per the policy of the hotel if they are unclaimed. The cupboard keys are with the desk housekeeper. There are normally 4 cupboards or compartments, all marked month wise (3 months). For e.g. JAN-FEB-MAR in one cupboard or compartment. This is done for the ease of segregation and for the ease of disposing off the articles.
KEY CONTROL
1. Guest Room Key:
It is issued to the guest with the key card for identification. It has a heavy tag to discourage guest from taking it outside.
2. Sub-Master Section Key:
It is issued to room attendants and it can open 12-15 guest rooms which make up a particular section. It opens rooms that are not double-locked.
3. Floor Master Key:
It is issued to the floor supervisor and opens all the rooms on a particular floor which are not double-locked.
4. Master Key:
It opens up any guest rooms on any floor which are not double-locked. It is issued to the deputy house-keeper and executive house-keeper to enable them to carry out spot checks.
5. Grand Master Key:
It opens all guest rooms in the hotel even if they are double locked. It is kept with the duty manager and is used in the following circumstances:
1. In the case of a fire for the purpose of a quick evacuation.
2. To open a double locked room, if there is no response for the entire day.
3. To double lock a door from the outside if:
4. The guest has requested for the room to be locked in this manner.
5. The guest has not payed his bill, and is suspected of being a skiper.
6. To prevent entry into the room in the case of an unusual incident like a theft or a murder.
• Electronic Key Card
Instead of keys, computerised encoded plastic keys are being increasingly introduced to increase room security. When the guest checks in, the receptionist prints out the plastic key card at the computer console so that all those using the room will have their own card. (The guest has to remember his room number as for security reasons this is not printed on the card.)
The computer is programmed to print out a different number each time. The number selected can be any number between one to several millions. The door lock is linked to the computer and will only open when the card with the new number is inserted in the slot. The new key card cancels all the previous information in the card.
No one can operate the console without an authorisation code asan added precaution. The console has security printers which
• Key Control
Large number of of multipurpose keys are there in the housekeeping department which makes it necessary for a key control programme to be all strictly enforced. All effective key control systems will contibute:
1. Safe handling of Keys
2. Proper accounting of keys
3. Handling of lost or misplaced and damaged key cards.
Things to be done for an effective key control system
1. Each day, keys should be given to employees who have need for them by taking their signatures. They should properly return the keys at the end of each work day.
2. Keys must be properly counted at all times.
3. Workers should be provided with a way to attach kes so that they
• Areas of Responsibility of the Housekeeping Department
I. Guest Rooms/ Floors:
Room attendants and floor supervisors are responsible for the cleanliness, maintainence, and security of guest rooms and the surrounding areas.
II. Public Areas:
a) Front of the House Areas:
Lobby, shopping arcade, restaurants, banquet rooms, health club, swimming pool, recreation areas, parking areas and compound area.
b) Back of the House Areas:
Basement, all operating departments (except kitchen, which is cleaned by the kitchen stewards), service areas, staff locker rooms and offices. Cleaning of all public areas is usually done in the night.
III. Linen and Uniform Room:
HKD is responsible for its functioning, repairs, and renewing of linen and for maintaining proper inventory and stock records of all linen items. It includes room linen, restaurant linen, uniforms and soft furnishings.
IV. Laundry:
a) OPL (On Premises Laundry):
If the laundry is on the premises then the guest laundry from the rooms is directly collected and delivered by the laundry valet. However, all hotel linen is first collected in the linen room and then given to the laundry for washing.
b) Off Premises Laundry:
The laundering of both guest and hotel linen is done on contract by an external laundry. All the linen is collected in the linen room where it is dispersed to the laundry for washing.
V. Shoe-Shine:
Resident guests are given this service by room attendants on a complementary basis. Some hotels may have a shoe-shine machine installed in the corridor.
VI. Florist:
Could either be given out on contract or an employee of the HDK couold do the flower arrangement required for VIP rooms, executive offices, public areas and the florist shop. Any banquet requirement like back-drop for a wedding, etc is done on contract.
VII Special Request:
Extra room complementaries and supplies, First-aid kit, hot-water bags, ice bags, thermometers, hair-dryers etc. Are given at no extra cost for guest use. A request for extra bed however should be routed through the front office since the guest would be charged for it.
VIII. Baby-Sitting:
If a guest makes a request for this facility, room maids may undertake to do baby-sitting after their regular shift or professional baby-sitters are arranged for by the House-Keeping
Department. The guest is charged by the hour.
IX. Lost and Found:
Any guest article found in rooms or public areas is kept in the possession of the House-Keeping department till a guest makes a claim for it. Perishable – 24hrs, Valuables – 6 months to 1
Year, Invaluable – 3 to 6 months.
X. Contract Services:
Pest control, carpet shampoo, laundry, landscaping, cleaning the outer facade of the building etc are some of the cleaning services that are done on contract by the House-Keeping
Department.
XI. Refurbishment and Redecoration:
Refurbishment implies complete renovation where all the soft furnishings are changed and the furniture too may be changed or re-done. It is usually undertaken once in 3 to 5 years floor
wise. Redecoration on the other hand is done on a need basis and when required.
XII. Any Special Decoration:
Parties hosted by the hotel eg – Christmas dance, New-Year ball, Navratri etc or Food Festivals which requires special decor is looked after by the HK dept in co-ordination with the
Food and Beverage dept.
XIII. Purchase:
The executive Housekeeper is responsible for the purchase of cleaning equipments, cleaning agents, linen, soft furnishings, uniforms, room complementaries and supplies. All large chain hotels may have a central purchase department through which room supplies are obtained on a monthly or quarterly basis.
XIV. Budgeting:
Annual Budget is presented by the executive housekeeper in January for the forthcoming financial year. The factors to be considered while drawing the budget are; previous year budget + 10% inflation + refurbishment plans + any other capital purchase + expected occupancy.
XV. Duty rotas/rosters:
Shift timings and day offs of all the housekeeping employees is decided by the executive housekeeper.
XVI. Interview, Selection, Induction, Training and Performance Appraisals:
The executive housekeeper is responsible for the final selection and training of all the house-keeping staff. Performance appraisals are drawn up annually for permanent employee, quarterly for probation and monthly for industrial trainees.
1. Guest Room Key:
It is issued to the guest with the key card for identification. It has a heavy tag to discourage guest from taking it outside.
2. Sub-Master Section Key:
It is issued to room attendants and it can open 12-15 guest rooms which make up a particular section. It opens rooms that are not double-locked.
3. Floor Master Key:
It is issued to the floor supervisor and opens all the rooms on a particular floor which are not double-locked.
4. Master Key:
It opens up any guest rooms on any floor which are not double-locked. It is issued to the deputy house-keeper and executive house-keeper to enable them to carry out spot checks.
5. Grand Master Key:
It opens all guest rooms in the hotel even if they are double locked. It is kept with the duty manager and is used in the following circumstances:
1. In the case of a fire for the purpose of a quick evacuation.
2. To open a double locked room, if there is no response for the entire day.
3. To double lock a door from the outside if:
4. The guest has requested for the room to be locked in this manner.
5. The guest has not payed his bill, and is suspected of being a skiper.
6. To prevent entry into the room in the case of an unusual incident like a theft or a murder.
• Electronic Key Card
Instead of keys, computerised encoded plastic keys are being increasingly introduced to increase room security. When the guest checks in, the receptionist prints out the plastic key card at the computer console so that all those using the room will have their own card. (The guest has to remember his room number as for security reasons this is not printed on the card.)
The computer is programmed to print out a different number each time. The number selected can be any number between one to several millions. The door lock is linked to the computer and will only open when the card with the new number is inserted in the slot. The new key card cancels all the previous information in the card.
No one can operate the console without an authorisation code asan added precaution. The console has security printers which
• Key Control
Large number of of multipurpose keys are there in the housekeeping department which makes it necessary for a key control programme to be all strictly enforced. All effective key control systems will contibute:
1. Safe handling of Keys
2. Proper accounting of keys
3. Handling of lost or misplaced and damaged key cards.
Things to be done for an effective key control system
1. Each day, keys should be given to employees who have need for them by taking their signatures. They should properly return the keys at the end of each work day.
2. Keys must be properly counted at all times.
3. Workers should be provided with a way to attach kes so that they
• Areas of Responsibility of the Housekeeping Department
I. Guest Rooms/ Floors:
Room attendants and floor supervisors are responsible for the cleanliness, maintainence, and security of guest rooms and the surrounding areas.
II. Public Areas:
a) Front of the House Areas:
Lobby, shopping arcade, restaurants, banquet rooms, health club, swimming pool, recreation areas, parking areas and compound area.
b) Back of the House Areas:
Basement, all operating departments (except kitchen, which is cleaned by the kitchen stewards), service areas, staff locker rooms and offices. Cleaning of all public areas is usually done in the night.
III. Linen and Uniform Room:
HKD is responsible for its functioning, repairs, and renewing of linen and for maintaining proper inventory and stock records of all linen items. It includes room linen, restaurant linen, uniforms and soft furnishings.
IV. Laundry:
a) OPL (On Premises Laundry):
If the laundry is on the premises then the guest laundry from the rooms is directly collected and delivered by the laundry valet. However, all hotel linen is first collected in the linen room and then given to the laundry for washing.
b) Off Premises Laundry:
The laundering of both guest and hotel linen is done on contract by an external laundry. All the linen is collected in the linen room where it is dispersed to the laundry for washing.
V. Shoe-Shine:
Resident guests are given this service by room attendants on a complementary basis. Some hotels may have a shoe-shine machine installed in the corridor.
VI. Florist:
Could either be given out on contract or an employee of the HDK couold do the flower arrangement required for VIP rooms, executive offices, public areas and the florist shop. Any banquet requirement like back-drop for a wedding, etc is done on contract.
VII Special Request:
Extra room complementaries and supplies, First-aid kit, hot-water bags, ice bags, thermometers, hair-dryers etc. Are given at no extra cost for guest use. A request for extra bed however should be routed through the front office since the guest would be charged for it.
VIII. Baby-Sitting:
If a guest makes a request for this facility, room maids may undertake to do baby-sitting after their regular shift or professional baby-sitters are arranged for by the House-Keeping
Department. The guest is charged by the hour.
IX. Lost and Found:
Any guest article found in rooms or public areas is kept in the possession of the House-Keeping department till a guest makes a claim for it. Perishable – 24hrs, Valuables – 6 months to 1
Year, Invaluable – 3 to 6 months.
X. Contract Services:
Pest control, carpet shampoo, laundry, landscaping, cleaning the outer facade of the building etc are some of the cleaning services that are done on contract by the House-Keeping
Department.
XI. Refurbishment and Redecoration:
Refurbishment implies complete renovation where all the soft furnishings are changed and the furniture too may be changed or re-done. It is usually undertaken once in 3 to 5 years floor
wise. Redecoration on the other hand is done on a need basis and when required.
XII. Any Special Decoration:
Parties hosted by the hotel eg – Christmas dance, New-Year ball, Navratri etc or Food Festivals which requires special decor is looked after by the HK dept in co-ordination with the
Food and Beverage dept.
XIII. Purchase:
The executive Housekeeper is responsible for the purchase of cleaning equipments, cleaning agents, linen, soft furnishings, uniforms, room complementaries and supplies. All large chain hotels may have a central purchase department through which room supplies are obtained on a monthly or quarterly basis.
XIV. Budgeting:
Annual Budget is presented by the executive housekeeper in January for the forthcoming financial year. The factors to be considered while drawing the budget are; previous year budget + 10% inflation + refurbishment plans + any other capital purchase + expected occupancy.
XV. Duty rotas/rosters:
Shift timings and day offs of all the housekeeping employees is decided by the executive housekeeper.
XVI. Interview, Selection, Induction, Training and Performance Appraisals:
The executive housekeeper is responsible for the final selection and training of all the house-keeping staff. Performance appraisals are drawn up annually for permanent employee, quarterly for probation and monthly for industrial trainees.
House-Keeping Management and Planning
Example of productive standard worksheet:
Total Shift Time = 9 hrs X 60 mins = 540 mins.
Beginning of Morning Shift = 20 mins
Tea Break = 10 mins
Lunch = 30 mins
Evening Tea Break = 10 mins
End of Morning Shift = 20 mins
(handover)
Therefore., the room attendant is there for 450 mins in guest room (540-90).Therefore, mins & each room takes 30 mins to clean. Therefore, the attendant can clean 15 rooms in 450 mins.
(Turndown service) + Cleaning = (7-8 mins actually,10 mins/room)
450/10 =45 rooms/employee
Each employees cleans 45 rooms
5 mins – bed
10-15 mins – rack & carpet
10 mins – bathroom
Planning is probably the Executive Housekeepers most important management function. Without proper planning each day may present one prices after other. Since the Housekeeping is responsible for cleaning & maintaining so many different areas of the hotel. Planning should be undertaken in a systematic manner in order to obtain set objectives. Certain documents are essential & they are:
#Area Inventory List (AIL) : Planning the work of the Housekeeping Department begins with creating an inventory list of all items within each area that will need Housekeeping attention . Since most properties offered several different types of guestrooms, separate inventory list may be needed for guest room type . When preparing the guestroom ‘AIL’, it is a good idea to follow the same system that room attendant will use as their sequence of cleaning task & that supervisor will use in the course of their inspection.
Eg. Area within a guestroom may appear on an inventory list as they are found from right to left & from top to bottom around the room.
#Frequency Schedule : It indicates how often items on inventory list are to be cleaned. Items that must be cleaned on a daily or weekly basis become a part of a routine cleaning cycle and are incorporated into standard work procedures. Other items which must be cleaned, monthly or less frequently are inspected on a daily basis but they become part of a spring cleaning programme & are scheduled special cleaning projects.
#Performance Standard : They are required levels of performance that establish the quality of work that must be done according to the expectations of the property. The key to consistency in service is the performance standards which the Executive Housekeeper develops, daily inspections & periodic performance. Evaluation should follow up with specific on the job coaching & re-training. This ensures that all employees are consistently performing their tasks in the most efficient & effective manner.
# Productivity standards : (Refer previous example) It determines the quality of work to be done by department employees. Productivity standards must be determined in order to staff the department within the limitation with the hotel operating budget plans. Housekeeping Managers must know how long it should take a room attendant to perform the major cleaning tasks identified on the cleaning frequency schedules such as guestroom cleaning. Once this information is known, productivity standards can be developed, performance & productivity standard should be carefully balanced. If the quality expectation are set too high, the quantity of work that could be done may be low.
#Recycled & non recycled inventories: The Executive Housekeeper is responsible for 2 types of inventories. 1) Recycled inventory : It includes linen equipments & some guest supplies like extra bed, iron ,etc. The no. of recycled items that must be on hand to ensure smooth operations is expressed as a ‘PAR’. It refers to the standard number of items that must be on hand to support daily routine housekeeping operations eg. One par of linen is the total number of items needed to outfit all the hotel guestrooms once. Most sister hotels would on a ‘four-par’ of guest rooms linen (guestroom, floor pantry, laundry & linen). 2) Non-recycled inventory : They include cleaning supplies, guestroom supplies, guest-amenities like toothbrush, hair-conditioner,etc. They are used up during routine activities of the housekeeping department. A purchasing ordering for non recycled inventory items established a ‘par’ no. based on 2 figures i.e Maximum & minimum quantities.Tge minimum quantity is the least amount at which reordering is done taking into consideration the lead time (it is time taken by the supplier to convey goods from the time the order is placed).The maximum quantity is the amount ordered.
Example of productive standard worksheet:
Total Shift Time = 9 hrs X 60 mins = 540 mins.
Beginning of Morning Shift = 20 mins
Tea Break = 10 mins
Lunch = 30 mins
Evening Tea Break = 10 mins
End of Morning Shift = 20 mins
(handover)
Therefore., the room attendant is there for 450 mins in guest room (540-90).Therefore, mins & each room takes 30 mins to clean. Therefore, the attendant can clean 15 rooms in 450 mins.
(Turndown service) + Cleaning = (7-8 mins actually,10 mins/room)
450/10 =45 rooms/employee
Each employees cleans 45 rooms
5 mins – bed
10-15 mins – rack & carpet
10 mins – bathroom
Planning is probably the Executive Housekeepers most important management function. Without proper planning each day may present one prices after other. Since the Housekeeping is responsible for cleaning & maintaining so many different areas of the hotel. Planning should be undertaken in a systematic manner in order to obtain set objectives. Certain documents are essential & they are:
#Area Inventory List (AIL) : Planning the work of the Housekeeping Department begins with creating an inventory list of all items within each area that will need Housekeeping attention . Since most properties offered several different types of guestrooms, separate inventory list may be needed for guest room type . When preparing the guestroom ‘AIL’, it is a good idea to follow the same system that room attendant will use as their sequence of cleaning task & that supervisor will use in the course of their inspection.
Eg. Area within a guestroom may appear on an inventory list as they are found from right to left & from top to bottom around the room.
#Frequency Schedule : It indicates how often items on inventory list are to be cleaned. Items that must be cleaned on a daily or weekly basis become a part of a routine cleaning cycle and are incorporated into standard work procedures. Other items which must be cleaned, monthly or less frequently are inspected on a daily basis but they become part of a spring cleaning programme & are scheduled special cleaning projects.
#Performance Standard : They are required levels of performance that establish the quality of work that must be done according to the expectations of the property. The key to consistency in service is the performance standards which the Executive Housekeeper develops, daily inspections & periodic performance. Evaluation should follow up with specific on the job coaching & re-training. This ensures that all employees are consistently performing their tasks in the most efficient & effective manner.
# Productivity standards : (Refer previous example) It determines the quality of work to be done by department employees. Productivity standards must be determined in order to staff the department within the limitation with the hotel operating budget plans. Housekeeping Managers must know how long it should take a room attendant to perform the major cleaning tasks identified on the cleaning frequency schedules such as guestroom cleaning. Once this information is known, productivity standards can be developed, performance & productivity standard should be carefully balanced. If the quality expectation are set too high, the quantity of work that could be done may be low.
#Recycled & non recycled inventories: The Executive Housekeeper is responsible for 2 types of inventories. 1) Recycled inventory : It includes linen equipments & some guest supplies like extra bed, iron ,etc. The no. of recycled items that must be on hand to ensure smooth operations is expressed as a ‘PAR’. It refers to the standard number of items that must be on hand to support daily routine housekeeping operations eg. One par of linen is the total number of items needed to outfit all the hotel guestrooms once. Most sister hotels would on a ‘four-par’ of guest rooms linen (guestroom, floor pantry, laundry & linen). 2) Non-recycled inventory : They include cleaning supplies, guestroom supplies, guest-amenities like toothbrush, hair-conditioner,etc. They are used up during routine activities of the housekeeping department. A purchasing ordering for non recycled inventory items established a ‘par’ no. based on 2 figures i.e Maximum & minimum quantities.Tge minimum quantity is the least amount at which reordering is done taking into consideration the lead time (it is time taken by the supplier to convey goods from the time the order is placed).The maximum quantity is the amount ordered.
Guest room Inspectitions
Guest room inspection.
1. Bedroom:
i. Procedure.
Check guest room entrance door.
Note any scratch marks, sumdy or dirt/dust on surface.
Check for ‘DO NOT DISTURB’ sign on inside knob of the door.
Check proper operation of locks, chains and door stops.
ii. Check condition and cleanliness of light switches and surrounding wall area.
iii. Scan ceiling, walls, woodwork for any damage, dirt/dust.
iv. Check curtains for stains, check that hooks are in place and the rods work correctly.
v. Check window sills window for cleanliness, make sure windows are locked and that locks work properly.
vi. Make sure heating and air-conditioning unit is free from dirt and dust, operates correctly and the temperature is set according to property standards.
vii. Make sure telephone is clean and works properly.
viii. Check the bed
Make sure that the bed has fresh lineu.
Check condition of the bed spread and check the edges of the bed.
Look under the bed for trash or guest item.
Check head board for the dust.
ix. Check room furniture for scratches damage and dust check upholstery for stains.
x. Check lamps for starches and dust. Make sure light bulbs are of proper voltage.
xi. Turn –on television set to check for proper operation, turn-off and check for scratches , damage and dust.
xii. Check carpets and bade oafs or skirting boards for dirt, stain and dust.
xiii. Check that wardrobes are clean and have the proper anonym of hangers.
xiv. Check pictures and mirrors for dust,
xv. Check that bedroom amenities such as stationary and match-boxes are properly stacked.
xvi. Make a final check around the room to make sure that all items are well positioned and that all areas ceiling to the floor are cleaned and well maintained.
xvii. Complete a work order request and/or notifying the appropriated department for any item needing attention or repair.
BATHROOM
Procedure
i. Check bathroom door for scratches, marks or dust in the surface
ii. Check condition and cleanliness of light switches and surrounding wall area.
iii. Scan ceiling, walls and tiles for any damage, dirt and dust.
iv. Check shower area check tub and fixtures for watermarks, soap films and hair.
v. Check fixtures for correct position and operation.
Make sure bath not is in place.
vi. Inspect vanity and sink area
Check sink and counter area for watermarks, soap film and hair.
Check mirror for spots.
vii. Check toilet for cleanliness, flush to check for proper operation.
viii. Check floor and base board for dirt and dust.
ix. Make sure that towels are neat and cleanly arranged on towels racks.
x. Check toilet and facial issue and supply.
xi. Check that bathroom amenities such as soap, shampoo and mouth wash are properly stacked.
xii. Make a final check of bathroom to make sure all items are well positioned and that all areas from ceiling to floor are clean
xiii. Complete the work order request and/or notify the appropriate dept. for any item needing attention or repair.
Guest room inspection.
1. Bedroom:
i. Procedure.
Check guest room entrance door.
Note any scratch marks, sumdy or dirt/dust on surface.
Check for ‘DO NOT DISTURB’ sign on inside knob of the door.
Check proper operation of locks, chains and door stops.
ii. Check condition and cleanliness of light switches and surrounding wall area.
iii. Scan ceiling, walls, woodwork for any damage, dirt/dust.
iv. Check curtains for stains, check that hooks are in place and the rods work correctly.
v. Check window sills window for cleanliness, make sure windows are locked and that locks work properly.
vi. Make sure heating and air-conditioning unit is free from dirt and dust, operates correctly and the temperature is set according to property standards.
vii. Make sure telephone is clean and works properly.
viii. Check the bed
Make sure that the bed has fresh lineu.
Check condition of the bed spread and check the edges of the bed.
Look under the bed for trash or guest item.
Check head board for the dust.
ix. Check room furniture for scratches damage and dust check upholstery for stains.
x. Check lamps for starches and dust. Make sure light bulbs are of proper voltage.
xi. Turn –on television set to check for proper operation, turn-off and check for scratches , damage and dust.
xii. Check carpets and bade oafs or skirting boards for dirt, stain and dust.
xiii. Check that wardrobes are clean and have the proper anonym of hangers.
xiv. Check pictures and mirrors for dust,
xv. Check that bedroom amenities such as stationary and match-boxes are properly stacked.
xvi. Make a final check around the room to make sure that all items are well positioned and that all areas ceiling to the floor are cleaned and well maintained.
xvii. Complete a work order request and/or notifying the appropriated department for any item needing attention or repair.
BATHROOM
Procedure
i. Check bathroom door for scratches, marks or dust in the surface
ii. Check condition and cleanliness of light switches and surrounding wall area.
iii. Scan ceiling, walls and tiles for any damage, dirt and dust.
iv. Check shower area check tub and fixtures for watermarks, soap films and hair.
v. Check fixtures for correct position and operation.
Make sure bath not is in place.
vi. Inspect vanity and sink area
Check sink and counter area for watermarks, soap film and hair.
Check mirror for spots.
vii. Check toilet for cleanliness, flush to check for proper operation.
viii. Check floor and base board for dirt and dust.
ix. Make sure that towels are neat and cleanly arranged on towels racks.
x. Check toilet and facial issue and supply.
xi. Check that bathroom amenities such as soap, shampoo and mouth wash are properly stacked.
xii. Make a final check of bathroom to make sure all items are well positioned and that all areas from ceiling to floor are clean
xiii. Complete the work order request and/or notify the appropriate dept. for any item needing attention or repair.
ENVIRONMENT AWARENESS IN THE HOPITALITY INDUSTRY
The IHEI (International hotel Environmental Initiative) was founded in 1992 by 10 multinational hotel groups. The main objective was to :-
1. Raise environmental awareness in the hotel industry
2. Development of hotels specific to environmental information enabling hotels of all sizes to implement environmental programs
3. Promote the hotel sector to position itself as a leader in sustainable development within the tourism industry.
The 3 major basic principles of environmental conservation are –
1. Reduce: use less resource – leads to immediate cost savings.
2. Reuse: eg – laundry bags, washable napkins, rechargeable batteries
3. Recycle: eg – papers, bottles etc.
Following eco-friendly products can be used in hotels –
• Civil Work:
1. QED wall panels(Quite Easily Done) – It is used for internal partitions. Material is 4 inches thick per block and is made from fertilizer waste – terulite and vermin proof and is fire resistant.
2. Siporex – Used for external walls. It is completely inorganic, totally incombustible and offers twice the fire protection of concrete. As strong as R.C.C. but 1/4th its weight. Saves 30-40% cement and 35-50% steel compared to ordinary R.C.C.
3. Key Stone Kool Desk – Used around the swimming pool – a concrete desk surfacing material which lowers surface temperature and is completely non – skid.
• Plumbing:
1. Aerators/Flow Restrictors: Used in all taps and showers which will reduce water usage by restricting water flow
2. Sewage treatment plant: The waste water is treated and recycled for use in air-conditioning and gardening purposes.
3. Stockosorb Super Absorbent Polymer: Used for landscaping and gardening purposes. Specifically designed to improve the capability of soil to hold water and plant nutrient. It reduces the amount, frequency of watering required – it is non-toxic, environmentally safe and does not contaminate plants, soil and groundwater.
4. The Geberit Concealed Cistern for W.C.: it has a unique water-saving system which uses 6 lit of waters per flush(the conventional flush uses approx 15-20 lit of water).
5. Geberit Urinal Flush Valve: it ensures a definite flushing after every use as it is activated by infra-red sensor(the time set flushing system works irrespective of usage or not leading to water wastage)
Green Guest Rooms
1. Rubber wood: Processed and upgraded recycled wood – used for furniture and window frames
2. Nuwud MDF(Medium Density Fibrewood): Used for interior made from recycled waste wood.
3. Hangers: made from pressed particle board.
4. Eco-Directory: placed in a guest room, making the guest aware of the hotel’s environment awareness programs, it is energy saving program and how the guest can preserve the environment. Eco-tips and eco facts are also provided.
5. Hotel uses herbal products for guest amenities and soaps, shampoos, moisturizers etc.
6. Cloth laundry bags are used and newspapers are delivered in cane baskets
7. A Control Panel – known as green button is installed on the bedside table. The thermostat of the AC unit is stepped up by 20% saving in electricity. This is translated in rupee terms and displayed on the guest folio and profile
8. Eco Harvest: Basket containing of herbal pillow placed under the pillow to give sound sleep. Two aromatic oils and a bunch of neem sticks and 5 herbs.
9. Pen/Pencil: Eco-pens are made using recycled cardboard, reprocessed plastic and scrap wood.
10. Stationery: made from hand-made paper or recycled paper.
11. Eco-friendly slippers used in guest-rooms made from natural materials like jute.
12. Recycled Bin: placed in guest rooms with a sticker for guest use.
13. Guest Bathrooms: Glasses are placed upside-down – avoiding the use of plastic wrappers. Guests are requested in occupied rooms to reuse the towels. Soap dispensers are used near wash basins. The toilets have an option of water spray or toilet paper mae from recycled fibre upto 69%.
14. Photo Electric Controls for Lighting: These are sensitive to natural daylight and suitable for entrance light and corridor light as soon as daylight is adequate.
15. Heat pumps: the heat generated from AC can be used to heat the water used in kitchen and laundry.
16. Paints: the paints for the exterior of the hotel is water based paint with negligible V.O.C (volatile organic compound) contant of only 0.125% and the paint used for interiors has zero VOC content. If the VOC content of the paint is high it emits fumes which are harmful to the environment.
17. Cut flowers v/s potted flowers: rooms should have natural plants, with use of cut flowers to a minimum for few flower arrangement put in public area only.
The IHEI (International hotel Environmental Initiative) was founded in 1992 by 10 multinational hotel groups. The main objective was to :-
1. Raise environmental awareness in the hotel industry
2. Development of hotels specific to environmental information enabling hotels of all sizes to implement environmental programs
3. Promote the hotel sector to position itself as a leader in sustainable development within the tourism industry.
The 3 major basic principles of environmental conservation are –
1. Reduce: use less resource – leads to immediate cost savings.
2. Reuse: eg – laundry bags, washable napkins, rechargeable batteries
3. Recycle: eg – papers, bottles etc.
Following eco-friendly products can be used in hotels –
• Civil Work:
1. QED wall panels(Quite Easily Done) – It is used for internal partitions. Material is 4 inches thick per block and is made from fertilizer waste – terulite and vermin proof and is fire resistant.
2. Siporex – Used for external walls. It is completely inorganic, totally incombustible and offers twice the fire protection of concrete. As strong as R.C.C. but 1/4th its weight. Saves 30-40% cement and 35-50% steel compared to ordinary R.C.C.
3. Key Stone Kool Desk – Used around the swimming pool – a concrete desk surfacing material which lowers surface temperature and is completely non – skid.
• Plumbing:
1. Aerators/Flow Restrictors: Used in all taps and showers which will reduce water usage by restricting water flow
2. Sewage treatment plant: The waste water is treated and recycled for use in air-conditioning and gardening purposes.
3. Stockosorb Super Absorbent Polymer: Used for landscaping and gardening purposes. Specifically designed to improve the capability of soil to hold water and plant nutrient. It reduces the amount, frequency of watering required – it is non-toxic, environmentally safe and does not contaminate plants, soil and groundwater.
4. The Geberit Concealed Cistern for W.C.: it has a unique water-saving system which uses 6 lit of waters per flush(the conventional flush uses approx 15-20 lit of water).
5. Geberit Urinal Flush Valve: it ensures a definite flushing after every use as it is activated by infra-red sensor(the time set flushing system works irrespective of usage or not leading to water wastage)
Green Guest Rooms
1. Rubber wood: Processed and upgraded recycled wood – used for furniture and window frames
2. Nuwud MDF(Medium Density Fibrewood): Used for interior made from recycled waste wood.
3. Hangers: made from pressed particle board.
4. Eco-Directory: placed in a guest room, making the guest aware of the hotel’s environment awareness programs, it is energy saving program and how the guest can preserve the environment. Eco-tips and eco facts are also provided.
5. Hotel uses herbal products for guest amenities and soaps, shampoos, moisturizers etc.
6. Cloth laundry bags are used and newspapers are delivered in cane baskets
7. A Control Panel – known as green button is installed on the bedside table. The thermostat of the AC unit is stepped up by 20% saving in electricity. This is translated in rupee terms and displayed on the guest folio and profile
8. Eco Harvest: Basket containing of herbal pillow placed under the pillow to give sound sleep. Two aromatic oils and a bunch of neem sticks and 5 herbs.
9. Pen/Pencil: Eco-pens are made using recycled cardboard, reprocessed plastic and scrap wood.
10. Stationery: made from hand-made paper or recycled paper.
11. Eco-friendly slippers used in guest-rooms made from natural materials like jute.
12. Recycled Bin: placed in guest rooms with a sticker for guest use.
13. Guest Bathrooms: Glasses are placed upside-down – avoiding the use of plastic wrappers. Guests are requested in occupied rooms to reuse the towels. Soap dispensers are used near wash basins. The toilets have an option of water spray or toilet paper mae from recycled fibre upto 69%.
14. Photo Electric Controls for Lighting: These are sensitive to natural daylight and suitable for entrance light and corridor light as soon as daylight is adequate.
15. Heat pumps: the heat generated from AC can be used to heat the water used in kitchen and laundry.
16. Paints: the paints for the exterior of the hotel is water based paint with negligible V.O.C (volatile organic compound) contant of only 0.125% and the paint used for interiors has zero VOC content. If the VOC content of the paint is high it emits fumes which are harmful to the environment.
17. Cut flowers v/s potted flowers: rooms should have natural plants, with use of cut flowers to a minimum for few flower arrangement put in public area only.
Communication System Used In Housekeeping Department
1. Telephone: Most common mode of communication in the hotel.
Advantages:
a) Quick contacts
b) Tow-way communication but can not be used for formal communication as there is no proof of what what has been said.
c) No extra labour.
Disadvanages: Distributing to the guest when used on guest floors or public area.
2. Written Memo:
Advantages: Used for formal communication as a proof is available of the document sent.
Disadvantages:
a) Time consuming as it may have to go through several channels before it reaches the concerned person.
b) One-way communication hence no clarification is possible.
c) Space required for stoppage of documents.
3. Pagers: Each pager has a particular number which is activated either by the telephone operator or the main office of the concerned person . When activated, it makes the sound ,the person inactivates the sound & contact the telephone number displayed on the screen.
4. Electronic room status indicator: There are two terminals, one at reception and other at the house-keeping. It works on a system of lights ; against each room number. There are three lights which signifies -
a) Green light – vacant room.
b) Red light – departure room.
c) white light – occupied room.
The reception can change the lights according to the occupancy of the rooms.
For the house-keeping office, number of lights can be changed. One can only view the status of the rooms at a glance. After the departure room has been cleaned,the room attendant inserts the sub-section is an master key into a key provided ,this changes the red light to a flashing light which is an indication that the floor supervisor has to check the room and then clear it to the reception.
5.Computer system: A terminal can be installed in the house - keeping office which is linked to a terminal like reception and the main computer in the control room. The reception can change from vacant to occupied. Front office cashier can change the status of rooms from occupied to departure and the house-keeping can change from departure to vacant.If the hotel has POS(point of sale). The individual outlets would be able to update the guest folios whenever they avail of credit facilities from their outlets. Any correction of billing would have to be made by front office cashier only.
1. Telephone: Most common mode of communication in the hotel.
Advantages:
a) Quick contacts
b) Tow-way communication but can not be used for formal communication as there is no proof of what what has been said.
c) No extra labour.
Disadvanages: Distributing to the guest when used on guest floors or public area.
2. Written Memo:
Advantages: Used for formal communication as a proof is available of the document sent.
Disadvantages:
a) Time consuming as it may have to go through several channels before it reaches the concerned person.
b) One-way communication hence no clarification is possible.
c) Space required for stoppage of documents.
3. Pagers: Each pager has a particular number which is activated either by the telephone operator or the main office of the concerned person . When activated, it makes the sound ,the person inactivates the sound & contact the telephone number displayed on the screen.
4. Electronic room status indicator: There are two terminals, one at reception and other at the house-keeping. It works on a system of lights ; against each room number. There are three lights which signifies -
a) Green light – vacant room.
b) Red light – departure room.
c) white light – occupied room.
The reception can change the lights according to the occupancy of the rooms.
For the house-keeping office, number of lights can be changed. One can only view the status of the rooms at a glance. After the departure room has been cleaned,the room attendant inserts the sub-section is an master key into a key provided ,this changes the red light to a flashing light which is an indication that the floor supervisor has to check the room and then clear it to the reception.
5.Computer system: A terminal can be installed in the house - keeping office which is linked to a terminal like reception and the main computer in the control room. The reception can change from vacant to occupied. Front office cashier can change the status of rooms from occupied to departure and the house-keeping can change from departure to vacant.If the hotel has POS(point of sale). The individual outlets would be able to update the guest folios whenever they avail of credit facilities from their outlets. Any correction of billing would have to be made by front office cashier only.
Additional notes on work order
The floor supervisor informs the desk h/k about the maintenance jobs to be attended to which the desk h/k writes in the maintenance register and makes a work order in triplicate. The original copy is kept in the maintenance file with the desk house keeper and the other two go to the maintenance department. The maintenance engg, gives both these copies to the technician who is required to attend to this complaint. The technician proceeds to the respective floor and informs the GRA and opens the room & both the copies of work order are signed. After the work is done, the technician fills up the date and time against the work completed. One of these copies is given to the GRA/supervisor which is filed into maintenance report file. The other copy goes to the maintenance dept. for reference.
AT YOUR SERVICE DESK:
Nowadays, there is a new trend of At Your Service Desk(AYS) which caters to various guest requests and complaints e.g. second service, AC not working, movie tickets, etc.
Note Imp. Points:
Room occupancy report is prepared by floor supervisor whereas Room Status report is prepared by Desk housekeeper
Refer to notes for all Forms and Formats
Front of the house functional areas of hotel: Are areas in which the employees have extensive guest contact like FnB facilities and the front office
Back of the house functional areas of hotel in which employees have little or no guest contact such as engg. and maintenanence dept., laundry and so on.
The floor supervisor informs the desk h/k about the maintenance jobs to be attended to which the desk h/k writes in the maintenance register and makes a work order in triplicate. The original copy is kept in the maintenance file with the desk house keeper and the other two go to the maintenance department. The maintenance engg, gives both these copies to the technician who is required to attend to this complaint. The technician proceeds to the respective floor and informs the GRA and opens the room & both the copies of work order are signed. After the work is done, the technician fills up the date and time against the work completed. One of these copies is given to the GRA/supervisor which is filed into maintenance report file. The other copy goes to the maintenance dept. for reference.
AT YOUR SERVICE DESK:
Nowadays, there is a new trend of At Your Service Desk(AYS) which caters to various guest requests and complaints e.g. second service, AC not working, movie tickets, etc.
Note Imp. Points:
Room occupancy report is prepared by floor supervisor whereas Room Status report is prepared by Desk housekeeper
Refer to notes for all Forms and Formats
Front of the house functional areas of hotel: Are areas in which the employees have extensive guest contact like FnB facilities and the front office
Back of the house functional areas of hotel in which employees have little or no guest contact such as engg. and maintenanence dept., laundry and so on.
Thursday, April 15, 2010
Lentil Soup (Linensuppe – German) No. of Portions 4
Ingredients QTY Unit
Lentils (Masoor Dal) 100 Gm
Bacon 02 Rashers
Onion 50 Gm
Carrot 30 Gm
Celery 20 Gm
Garlic 5 Gm
Beer 150 Ml
Sausage 2 Nos.
Fresh Thyme 5 Gm
Parsley ¼ Bunch
Salt To taste
Pepper 3 Gm
Pre-preparation:
1. Chop onion, carrot, celery into small dices.
2. Chop the garlic finely.
3. Strip the thyme. Chop parsley fine.
4. Dice the bacon and the sausages.
5. Soak the lentils overnight. Boil it. Reserve the water.
Method:
1. Render the bacon. Keep the fat in the pan and keep the bacon aside.
2. In the same, pan sauté the mirepoix and garlic. Add half the thyme leaves.
3. Add the cooked lentils, beer and the liquid. Bring to a boil.
4. Simmer till the soup for some time.
5. Finish with thyme, chopped parsley, bacon and sausages.
To serve:
Serve piping hot, garnished with chopped parsley, maybe served as a complete meal. Served with German Rye Bread.
Standard:
Brown broth, thickened with lentils. Vegetables to be well cooked. Mild flavour of bacon, beer and thyme. Adequately seasoned.
Shepherd’s pie No. of Portions 4
Ingredients QTY Unit
Minced mutton / beef 500 Gm
Potato 450 Gm
Butter 25 Gm
Cream 50 ml
Onion 100 Gm
Flour 15 Gm
Tomato 100 Gm
Red wine 50 Ml
Salt, white pepper powder To taste
Fresh Rosemary 5 Gm
Oil 10 Ml
Parsley A sprig
Egg ½ No.
Pre-preparation:
1. Chop onions finely. Blanch and concasse the tomatoes.
2. Boil, mash and cream potatoes.
Method:
1. Heat oil. Sauté onions.
2. Add mutton / beef mince and simmer to cook
3. Add tomatoes, salt, pepper and mixed herbs. Mix and cook well.
4. Grease a pie dish. Pour mince mixture.
5. Pipe the creamed potatoes on top with a star nozzle. Apply egg wash.
6. Bake at 190 degrees centigrade for 15-20 minutes.
To serve:
Serve hot garnished with a sprig of parsley.
Standard:
Golden brown crust of potatoes covering well cooked, flavourful, adequately seasoned minced meat.
Salad Caprese No. of Portions 4
Ingredients QTY Unit
Tomato 150 Gm
Mozzarella 100 Gm
FOR PESTO
Basil 20 Gm
Garlic 5 Gm
Pine nuts 15 Gm
Oil 20 Ml
Salt To taste
Pre-preparation:
Cut tomatoes into thick roundels.
Cut mozzarella into similar size slices.
Reerve some basil leaves for garnish.
Make pesto by grinding together the rest of the ingredients.
Chill the tomato and cheese slices.
Method:
Arrange alternate slices of tomato and mozzarella on a chilled plate.
Drizzle pesto over it.
Garnish with torn basil leaves.
To Serve:
Chilled, tomato and cheese cut and arranged neatly.
Standard:
Evenly sized roundels of tomato and cheese slices. Chilled, flavoured adequately with pesto.
Ingredients QTY Unit
Lentils (Masoor Dal) 100 Gm
Bacon 02 Rashers
Onion 50 Gm
Carrot 30 Gm
Celery 20 Gm
Garlic 5 Gm
Beer 150 Ml
Sausage 2 Nos.
Fresh Thyme 5 Gm
Parsley ¼ Bunch
Salt To taste
Pepper 3 Gm
Pre-preparation:
1. Chop onion, carrot, celery into small dices.
2. Chop the garlic finely.
3. Strip the thyme. Chop parsley fine.
4. Dice the bacon and the sausages.
5. Soak the lentils overnight. Boil it. Reserve the water.
Method:
1. Render the bacon. Keep the fat in the pan and keep the bacon aside.
2. In the same, pan sauté the mirepoix and garlic. Add half the thyme leaves.
3. Add the cooked lentils, beer and the liquid. Bring to a boil.
4. Simmer till the soup for some time.
5. Finish with thyme, chopped parsley, bacon and sausages.
To serve:
Serve piping hot, garnished with chopped parsley, maybe served as a complete meal. Served with German Rye Bread.
Standard:
Brown broth, thickened with lentils. Vegetables to be well cooked. Mild flavour of bacon, beer and thyme. Adequately seasoned.
Shepherd’s pie No. of Portions 4
Ingredients QTY Unit
Minced mutton / beef 500 Gm
Potato 450 Gm
Butter 25 Gm
Cream 50 ml
Onion 100 Gm
Flour 15 Gm
Tomato 100 Gm
Red wine 50 Ml
Salt, white pepper powder To taste
Fresh Rosemary 5 Gm
Oil 10 Ml
Parsley A sprig
Egg ½ No.
Pre-preparation:
1. Chop onions finely. Blanch and concasse the tomatoes.
2. Boil, mash and cream potatoes.
Method:
1. Heat oil. Sauté onions.
2. Add mutton / beef mince and simmer to cook
3. Add tomatoes, salt, pepper and mixed herbs. Mix and cook well.
4. Grease a pie dish. Pour mince mixture.
5. Pipe the creamed potatoes on top with a star nozzle. Apply egg wash.
6. Bake at 190 degrees centigrade for 15-20 minutes.
To serve:
Serve hot garnished with a sprig of parsley.
Standard:
Golden brown crust of potatoes covering well cooked, flavourful, adequately seasoned minced meat.
Salad Caprese No. of Portions 4
Ingredients QTY Unit
Tomato 150 Gm
Mozzarella 100 Gm
FOR PESTO
Basil 20 Gm
Garlic 5 Gm
Pine nuts 15 Gm
Oil 20 Ml
Salt To taste
Pre-preparation:
Cut tomatoes into thick roundels.
Cut mozzarella into similar size slices.
Reerve some basil leaves for garnish.
Make pesto by grinding together the rest of the ingredients.
Chill the tomato and cheese slices.
Method:
Arrange alternate slices of tomato and mozzarella on a chilled plate.
Drizzle pesto over it.
Garnish with torn basil leaves.
To Serve:
Chilled, tomato and cheese cut and arranged neatly.
Standard:
Evenly sized roundels of tomato and cheese slices. Chilled, flavoured adequately with pesto.
Wednesday, April 7, 2010
FRENCH CLASSICAL MENU
French classical menu comprises thirteen courses arranged in a particular sequence or pattern. In professional menu planning for lunch or dinner dishes are selected from the thirteen courses and arranged in the same sequence The thirteen courses and their examples are discussed hereunder.
STARTER
These are also referred to as horsd’oeuvres in French. They are served at the beginning of a meal particularly in lunch. They traditionally comprise small amount of tidbits which are tangy in taste and are served to stimulate the appetite for the future courses to come. Horsd’oeuvres are divided into two different types. They are:
1. Classical horsd’oeuvres.
2. Horsd’oeuvres/ Horsd’oeuvre varies.
Classical horsd’oeuvres-- These are very expensive and each has a unique standard of service. When served they are not served accompanied with any other starter. Hence they are also referred to as single horsd’oeuvres. Since they are served as substitute to the inexpensive horsd’oeuvres they are also referred to as horsd’oeuvre substitute..Each classical starter or horsd’oeuvre has it’s unique standard of service. Unique standard of service mean
a) Each has it’s own unique set of cutlery to eat.
b) Each has it’ own set of accompaniments.
c) Each of them is served in a style typical to only itself.
Following are the examples of some of the classical horsd ‘oeuvres.
Non-vegetarian classical horsd’oeuvres:
1. Caviar. In French it is referred to as “caviare”.
2. Smoked salmon. In French it is referred to as “Saumon fume”.
3. Smoked trout. In French it is referred to as “Truit fume”.
4. Smoked Eel. In French it is referred to as “Anguille fume”.
5. Ham mousse. In French it is referred to as “Mousse de jambon”
6. Snails. In French called “Escargot”
7. Oysters. In French called “Les huitre”
8. Potted shrimps.
9. Gull’s egg. In French it is called “Oeuf de mouette”
10. Fresh prawns. In French called as “Les crevette rose”
11. Pate de foie gras.
12. Shell fish cocktail.
Vegetarian:
1. Grapefruit cocktail In French it is called “Cocktail de pamplemousse”
2. Tomato juice. In French called “Juice de tomate”
3. Asparagus. In French referred to as “asperges”
4. Corn on the cob. In French referred to as “Mais naturel”
5. Globe artichoke. In French referred to as “Artichaut”
6. Avocado. It is referred to as “Avocat”
7. Chilled melon. In French it is referred to as “Melon frappe”
Horsd’oeuvre varies:.
They are not as expensive as classical horsd’oeuvres. They normally comprise tangy tidbits prepared from leftovers from other main meat., fish, poultry and vegetable preparations. When they are served they are served in combination with other horsd’oeuvres, hence referred to as horsd’oeuvre varies. When they are served to the guest they are often presented in a trolley or a tray. The tray or the trolley has individual compartments called ravier which contains the horsd’oeuvres from where the starters are served with the help of a tea spoon. Every ravier contains a separate teaspoon. When horsd’oeuvres are served they are traditionally accompanied by oil and vinegar cruet. Oil and vinegar cruet is also referred to as horsd’oeuvre varies cruet. All horsd’oeuvres (not classical horsd’oeuvres) are eaten with a fish knife and a fish fork.
Examples of vegetarian horsd’oeuvre:
1. Artichoke ala Grecque—Cook small ones in water, lemon juice and oil with fennel, bay leaf, thyme and coriander and serve with some of the cooking liquid.
2. Beetroot Normande—Cut into batons, mix with French dressing and garnish with batons of apple.
3. Pickled red cabbage—Blanch finely shredded cabbage, cover with spiced cold vinegar and use as required.
4. Cole slaw—This is finely shredded white cabbage and carrots and mixed with mayonnaise. Optional additions include gherkins, nuts, onion, pimento, sultanas etc.
5. Carrots Jardiniere—Marinate cooked batons of carrots in a French dressing.
6. Cauliflower Portugaise—Cook florets of cauliflower in a mixture of chopped onions and diced tomatoes in oil with thyme and bay leaf.
7. Celery a la Russe-- Mix batons of celery with grated horseradish cream and mustard.
8. Marinated mushrooms—Cook in a mixture of vinegar, oil, garlic, thyme, bay leaf, fennel and coriander and serve with some of the liquid.
9. Pimento salad—Finely shred green yellow and white pimentos and mix with batons of tomato flesh and vinaigrette dressing.
10. Sweet corn paprika—Mix cooked grains of corn with cream and paprika.
Mixed vegetable salads can also be served as a part of horsd’oeuvre varies selection.
Some examples are as follows:
1. Salad jardinière—Mix equal quantity of batons of carrots and turnip, peas and diamonds of French beans and flavour with vinaigrette.
2. Russian salad—Take equal quantities of 8mm dices of carrots and turnip, peas and diced French beans and mix with mayonnaise.
3. Salad Nicoise—Mix sliced French beans, diced tomatoes and stoned black olives with chopped onions and dressing.
Non-vegetarian
Fish based
1. Bismark Herring- They are soused boned herring usually purchased ready for use.
2. Roll Mops- Roll fillets into paupiettes, pack in jars, cover with vinegar and white wine, flavour with onion rings, bayleaf and keep refrigerated for 3 to 4 days before serving.
3. Herring a la Russe- Cut smoked fillets of herrings into thin slices, arrange on sliced cooked potatoes and sprinkle with chopped chervil, shallots, fennel, oil and vinegar.
4. Kilkis- These are Norwegian anchovies that are served as purchased.
5. Sardines a la crème- Sardines coat with mustard flavored acidulated cream.
Egg based-
1. Egg Aurore- Fill halves of hard boiled eggs with yolk made into a puree with béchamel and coat with cocktail sauce.
2. Egg mayonnaise- Arrange sliced, halved or quartered egg on shredded lettuce and mask with mayonnaise, garnish to choice.
Pasta based-
1. Spaghetti Humbert- Mix with batons of tomato, red and green pimento and flavor with French dressing.
2. Macaroni Milanaise- Mix with juliennes of tongue, mushrooms and truffle and bind with mayonnaise.
Meat based-
1. Beef salad- Mix diced cooked beef with diced potato and tomato, chopped onions and French dressing.
2. Pork trotters- Cut into juliennes and mix with mustard flavored French dressing.
3. Ham cornets- Roll thinly cut triangular shapes slices of ham into cone and fill them with ham puree.
4. Veal’s ears- Cut into juliennes and mix with julienne of gherkins and pimento, mix with French dressing.
5. Sausages- Remove the skin, cut the sausages into very thin round slices and arrange overlapping in a ravier with thin elongated slices of gherkins between each slice.
SOUP
A liquid food served at the beginning of a meal, or for lunch, a snack etc.
French for soup is soupe or potage .
Originally in France soupe was a slice of bread on which was poured the content of the cooking pot (potage). Soup and potage are almost synonymous although the former is used to designate unstrained vegetable , meat or fish soup garnished with bread, pasta or rice. It is also used for regional or classical soup with bread added to them such as French onion soup.
Soups can be classified into two broad categories. They are :-
1. Thick soups
2. Thin soups
Thick soups are further subdivided basing upon the kind of thickening agent used. Thick soups are further subdivided into the following categories:-
1. Cream soup
2. Puree soup
3. Veloute soup
4. Bisque
1. Cream soup – Cream soup is characterized by the presence of Bechamel sauce is the thickening agent. The basic ingredients can be fish , shellfish , poultry , vegetables or rice etc. Cream soups normally use chervil leaves or croutons as the thickening agent .This type of soup can be made by finishing a puree soup with cream.It can also be made by adding veloute sauce to a puree of veg or meat and finishing with cream. It always used to made by mixing equal quantity of basic puree , Bechamel and stock. Any of the puree and potage soup can be creamed and included under this heading . The resultant soup would be very smooth and creamy .
Some examples of thick soups are:-
• Cream of Tomato soup
• Cream of Mushroom soup
• Cream of Asparagus soup
• Cream of Artichoke soup
• Cream of rice soup
• Cream of Rice soup
• Cream of Almond soup
• Cream of Spinach soup
Cream of Spinach is also referred to as Cream Florentine in Freach. The word Florentine indicates the presence of spinach in the preparation.
Below given are some descriptions and the main ingredient they indicate presence of:-
Description Ingredients they indicate presence of
1. Florentine Spinach
2. Clamart Split peas
3. Du Barry Cauliflower
4. Gumbo Okra
5. Doria Cucumber
6. Portugaise Tomato
7. Nasselrode Chestnut puree
8. Palestine Jerusalem artichoke
9.Crecy Carrots
10. Princesse Asparagus tips
11. Argenteuil Sauce containing asparagus puree
12. Albert Leeks
13. Champenoise Celery
14. Bressane Pumpkin
PUREE SOUP : This category of soup is thickened by the starch content of the vegetable itself , which is used for the preparation of soup . this kind of soup is usually made from a particular kind of vegetable either fresh or dried often with the addition of potatoes or rice if the veg used is not a starchy one. Fresh vegetables are first cooked in butter before adding stock or water. The consistency should be smooth and the colour and flavor very delicate. Some examples of puree soups are:-
1. Puree of Avocado Soup
2. Puree Albert – cook leeks in butter , add stock and potatoes , make into a puree and finish with cream , garnish with juliennes of carrots, celery and leeks.
3. Puree Argenteuil – Stew sliced onion and trimmings of asparagus in butter, cook in stock, make into a puree , finish with cream and garnish with asparagus tips.
4. Puree Celery – Puree of celery and finish with butter and cream and garnished with diced celery.
VELOUTE SOUP: This category of soup is made by cooking cut meat or vegetables in Veloute sauce made with chicken or veal stock. After being pureed, the soup is thickened with liaison of egg yolk and cream after which it must not be allowed to boil. The velvety smoothness of fine flavor is further enhanced by the addition of butter . either plain or flavored and colored one.
Examples of Veloute soup :-
1. Artichoke Veloute soup
2. Asparagus Veloute soup
3. Mushrom Veloute soup
4. Chicken Veloute soup
BISQUE: This category of soup is made with pureed shellfish and cream . The shellfish is cooked raw in butter with a mirepoix , flamed with brandy and cooked in white wine and stock with rice as the thickening agent. The shells are crushed and replaced in the soup which is then passed and finished with cream and then butter.
Examples of bisque are :-
1. Shrimp bisque - Bisque de cervettes
2. Crayfish - Bisque de langustine
3. Lobster bisque - Bisque d’homard
4. Crawfish bisque - Bisque de langouste
5. Calamar bisque - Bisque of squid
6. Chicago bisque - Mix bisque of lobster with tomato soup and garnish with seed tapioca and dices of lobster .
7. Potato Americaine - Blend crayfish bisque with cream of tomato soup and garnish with tapioca seeds.
THIN SOUP--- CONSOMME
Meat , poultry or fish served hot or cold generally at dinner, at beginning of a meal particularly.
Consomme is traditionally clarified with aggshell.
DIFFERENT CONSOMME GARNISHES
1. Consomme Royal – Chicken consommé garnished with savoury egg custard cut into any shape.
2. Consomme Celestine – Beef consommé garnished very thin pancakes made with fine herbs in the mixture.
3. Consomme Carmen – A beef consommé made with the flavor of tomato and pimento and garnished with dices of tomato ,juliennes of pimento, rice and springs of chervil.
4. Consomme Mercedes – C0nsomme flavored with dry sherry , garnished with small rings of red pimento and cockscomb.
5. Consomme Ambassadrice – Chicken consommé garnished with dices of thre different types of royals .peas , tomatoes and truffles also diced chicken and mushroom.
6. Consomme Monte Carlo – Chicken consommé garnished with paysennes of carrot truffles,turnips and juliennes of savory pancakes made with fine herbs .
7. Consomme Bonaparte – Chicken consommé garnished with ordinary chicken quenelles.
8. Consomme Nesselrode – Chicken consommé garnished with profit roles half-filled with chestnut puree and onion puree and other half with duxelles.
COLD SOUP
1.Ajo Blanco – Emulsify almond and garlic in olive oil and moisten with water and served poured over dried slices of bread .
2. Avocado – Cold soup made from puree avocado , lemon juice and chicken stock and garnished with chives and cream.
3. Botvinia - Cold soup from Russia made with from beetroot leaves ,sorrel and spinach , white wine ,tarragon and gherkins and served with ice in it.
4. Chotodriece – Fermented picked gherkins juice garnished with chives , crayfish , dill, diced beetroot and sliced hard-boiled eggs.
5. Cucumber soup – Pureed cucumber with veloute bound with liason and garnished with diced cucumber and shredded sorrel.
6. Gazpacho – Blend raw cucumber , pimento and tomatoes and crushed garlic and and bread emulsified in oil , season with cumin and serve accompanied with chopped onion , diced cucumber , tomato ,pimento and fried breadcrumbs.
7. Okhrochka – Mix hard boiled egg yolks with mustard , cooked mashed potatoes and sour cream and moisten with kyass and diced cooked white of eggs , cooked beetroot , carrot ,pickled gherkins and flavored with dill.
8. Princesse Royale – Mix equal parts of cream of chicken and cream of asparagus and garnish with juliennes of chicken , ham and ox tongue.
9. Ritz – Add concentrated tomato puree to Vichyssoise and finished with chopped chives and chopped tomatoes.
10. Saint Cloud – Add chopped fresh mint to cream of green pea soup and garnish with dices of green pea royale.
11. Strawberry soup – Macerate strawberries with stock syrup , pass through a sieve and then add white wine and lemon juice.
12. Vichyssoise – Stew leek with onion butter , add chicken stock , milk and potatoes and finish with cream and chopped chives.
13. Lilly soup – Garnish cream of chicken soup with chopped stewed sorrel and juliennes of chicken.
14. Consomme Madrilene – Make a consommé with celery , pimento and tomatoes and set with very little gelatine.
NATIONAL SOUPS
1. Avgolemeno – ( Greece) – Mutton stock blended with egg and lemon juice.
2. Minestrone – ( Italy) –An Italian mixed veg soup containing pasta or rice . It is made with pumpkin, cabbage ,broad beans, courgettes , red kidney beans , celery and tomatoes and garnished with three pastas : cannolichi ( small cubes filled with meat and herbs ) ,ditalini (small finger shape0 and penne (feather like) . It is often served with pesto ,which is thick oily sauce made with fresh basil , olive oil, garlic and grated cheese.
3.Gazpacho – (Spain) – The literal meaning of Gazpacho is soaked bread.
5. Bortsch – ( Russia) – A soup based on stewed meat with various veg like beetroot , mushrooms and white kidney beans.
6. Calm Chowder – (U.S.) Stewed diced leeks , onion and salt belly of pork . Potatoes and cooked clam and butter and fish stock, finish with cream and crushed cream craqckers.
7. Linsensuppe (Germany) – Lentil soup flavored with salted pork.
8. Waterzoi (Belgium) – A Flemish speciality compromising freshwater fish and eel cooked in a court buillion with herbs . Hamburg parsley root and veg . The preparation is finished with generous amount of fresh cream and thickened with breadcrumbs sometimes .
9. Cock –e Leekie (Scotland) _ A Scottish specialty whose name literally means cock and leek. It is a substantial soup made with chicken and leek and thickened with barley.
10. Hungarian Goulash (Hungary) – A soup made from beef and potatoes flavored with paprika .
11. Oxtail (England) – A soup made from the liquid extract in which the oxtail has been boiled to which is added lean beef , egg white and aromatic veg tor clarification and garnished with dices of oxtail and brunnoise of vegetables.
12. Mulligatawny (India and Sri Lanks) – It is a chicken consommé to which are added stewed veg (cumin, carrot and celery ) and highly seasoned with curry powder and spices garnished with blanched almonds and coconut cream.
13. Pot e feu (France) – A soup almost a meal in itself made with meat mainly beef and various types of veg in stock water.
14. Polish Bortsch (Poland) –
PASTA (Farinaceous)
This course compromises pasta and rice dishes .
Pasta are made from durum wheat semolina that has high gluten content , water and egg.
In Italy pasta is eaten as a first course , a main course and a garnish to many soups and meat dishes . In France pasta is generally eaten as an accompaniment to the main course .
Pasta can be divided into 2 broad categories.
1. Dried Pasta
2. Fresh Pasta
Dried pastas are generally factory made and thoroughly dried so that it can be stored indefinitely.
Fresh pasta are made in the kitchen itself.
The main types of pastas :-
• Spaghetti – Long thin rod shaped pastas.
• Macaroni – Long and short tubes .
• Fettuccine - Lomg flat strips, ribbon shaped pastas.
• Buccatini – Very thin macaroni .
• Fussili – Long hollow spirals .
• Cannelloni – Large tubes .
• Ravioli – Stuffed squares .
• Agnelotti – Stuffed rounds .
• Farfalle – Bow or butterfly shaped . Linguini -Thin flat ribbon shaped thinner than fettuccine.
• Penne – Angled tubes .
• Ziti – Large tubes .
• Lasagne – Wide flat strip also made in green and red color.
• Rigatoni – Ribbed tubes .
• Manecotti – Smooth tubes.
Some pasta preparations :-
Spaghetti Napolitaine – spaghetti in tomato based sauce comprising tomatoes. Chopped concassed tomatoes , garlic , shallots, basil or marjoram and olive oil .
Note : The sauce that is served with this dish is not Napolitiane Sauce, it is known as Pizzaola sauce.
Spaghetti Bolognaise – Saute chopped and minced beef until brown and sliced mushroom and red wine. Reduce. Add brown sauce and garlic . Cook and pile in ……….. of buttered pasta.
Fettuccine Carbonara – sauté chopped garlic and ham ; add whisked cream . Cook lightly before mixing with the pasta.
Ravioli Arabiata – Ravioli mixed with pimento flavored spicy tomato sauce .
Macaroni Italienne – Tossed drained macaroni in hot butter , season with salt papper and grated nutmeg and fish by adding grated parmesan cheese.
Ziti Levantine – Add cooked Ziti to diced ham and tomato flavored cream sauce.
Farfalle Imperial – Add dices of foie gras , mushrooms and truffles and mixed with Madira Sauce.
Linguini Sicilienne – Make a fine puree of lightly sautéed chicken liver , mix with little chicken veloute and stir in the pasta .
The different rice dishes that are incorporated in this course are :-
Risotto –An Italian rice dish. The rice is fried in oil with chopped onion till golden brown that put in stock. Butter and various garnishes are added such as various veg , cheese , ham , mushrooms etc.
Risotto garnish ala Milanaise, Piementaise etc can be served .
Other rice dishes include:-
Rice ala Creole
Rice ala Grecque – Rice cooked with olive oil , raisin , onion and garlic.
Rice au Gras – Rice cooked with chicken and beef stock .
EGG (Oeufs)
This course does not include preparations like boiled eggs , fried eggs , scrambled eggs , etc. which are served during the breakfast. This course includes the following preparations:-
• Moulded Egg – Oeufs mould – Break into a buttered dariole mould , cook in a bain marie , almost covered with a lid for apporx. 10 mins. The egg should be soft . Turn out and serve .
• Egg Africaine – Serve on slice of ham placed on a round buttered toast, garnish with a spoonful of pilaf rice and some tomato concase .
• Egg Aurore – Place the egg on an oval or round bouchee and coat with sauce supreme colored and flavored with tomatoes
• Eggs Benedictine-Cover a toasted crumper with a round Ox tongue, place the egg on top and cover with sauce Hollandaise.
• Eggs en-cocotte/Oeufs en –cocotte – Break an egg into a buttered egg cocotte dish, cook in the oven in a bain marie of hot water for approximately 6 mins. Cover with a lid. The yolk should still be soft.
• Oeufs en –cocotte bordelaise- Place a poached slice of bone marrow in the cocotte dish when cooked and finish with red wine sauce.
• Oeufs en –cocotte Colbert – Line a cocotte dish with chicken and fine herbs, force meat and eggs .Cook and finish with Colbert Sauce.
• Oeufs en –cocotte Florentine- Place the buttered spinach mixed with diced anchovy in the cocotte dish and eggs.Cover it with grated parmesan cheese, cook and glaze.
• Oeufs sur le plat- Shirred eggs.
• Oeufs sur le plat Alsacienne- Place cooked saurkrat in a Oeufs sur le plat dish, break an egg on top and cook and serve with a slice of hot garlic sausage.
• Oeufs sur le plat bercy- Cook in the usual way and garnish with a pair of small chipolatas and tomato sauce.
• Oeufs sur le plat doria- Garnish the cooked egg with diamonds of sautéed cucumber mixed with cream.
Fish (Poisson)
Deep fried fish preparation:
• Fillet of sole Colbert- Fillet of sole egg washed , rolled in the bread crumbs, deep fried and served with Colbert butter(Maitre d’ hotel butter + meat glaze + chopped tarragon)
• Fillet of pomfret Orly- Fillet of pomfret egg washed, rolled in bread crumbs, frying batter .Deep fried and served with tomato sauce.
• Fillet of Halibut frit- Fillet of halibut egg washed, rolled in bread crumbs, deep fried and served.
• Fillet of Lemon Sole Crawford- Roll the fillet of lemon sole in egg wash , roll in bread crumbs. Deep fried and served with tartare sauce.
• Fillet of cod Bambouche- Fillet of cod egg washed , rolled in bread crumbs, twisted into a spiral, deep fried and served on a bed of buttered macedaine of vegetables.
Shallow fried fish- The basic method of cooking is called a la meuniere.
• Fillet of sole Meuniere- Roll fillet of sole in flour, shallow fry on hot butter, basting it occasionally. .Place it in a dish with a peeled slice of lemon on each fillet sprinkle with lemon juice, pour nut butter all over at the last moment and sprinkle with chopped parsley.
• Fillet of sole Belle Meuniere-Dip in flour, shallow fry in hot butter garnish with skinned tomato, mushrooms, sautéed soft roe and sprinkle with lemon juice and coat with nut butter.
• Fillet of John Dory Benzamine- Fold the fillet of John dory into half, egg wash, bread crumb, shallow fry and place it on a baked potato which is mptied, filled with creamed mushrooms and serve with sauce Americaine.
• Fillet of carp David- Shallow fry the fillet of Carp, sprinkle with bread crumbs, lemon juice and chopped parsley.
• Fillet of dover sole Grand Hotel- Shallow fry fillet of dover sole and garnish with bouquet of sautéed diced potato, artichoke bottoms, cover with nut brown butter and little meat glaze and sprinkle with parsley.
Poached fish preparations-
• Fillet of sole Duglere- Cook fillet of sole in white wine and fish stock with chopped parsley , shallots and tomatoes. Reduce the cooking liquid.
• Fillet of pomfret Bonne Femme- Cook in white wine, fish stock with chopped shallots, parsley and diced button mushrooms. Reduce the cooking liquid , finish with butter and cream. Coat the fish and glaze. A border of cooked sliced potatoes is authentic.
• Fillet of perch Princesse- Coat the poached fish with white wine sauce containing puree of asparagus, decorate with truffles and garnish with nest of duchesse potatoes, filled with asparagus tips.
• Fillet of haddock Walevwska- The name given to fish poached in a fumet, garnished with slices of lobster and thinly sliced truffles and covered with Mornay Sauce. Finish it with lobster butter and glaze in the oven.
• Fillet of dover sole Provencal- Poach the fish in fish stock and oil with chopped garlic, coat with sauce provencal containing the reduced cooking liquid and garnish with tomato stuffed a la provencal.
Grilled Fish preparations :
• Grilled salmon with lemon butter- Pieces of salmon without bone, grilled and served with lemon butter.
• Grilled whitebait Maitre d’ hotel- Grilled whitebait served with pieces of maitre d’ hotel butter.
• Grilled conger eel Nicoise- Cover the grilled slice of conger eel with garlic and tomato and decorate with olives and trellies of anchovy.
Shellfish Preparations:
• Lobster Americaine-Dices of lobster cooked with tomatoes, butter, crushed garlic, shallots and white wine and oil, finally a good helping of brandy.
• Lobster/crayfish/crawfish Newburg- Lobster Americaine with cream and fish stock.
• Lobster/crayfish/crawfish Thermidor- Cooked in bercy sauce or cream. Seasoned with mustard and arranged in two half of the shell,either sprinkled with grated parmesan cheese and gratinated or covered with Mornay Sauce.
Entrée
Entrée is the first meat course in the French Classical Menu. This course comprises small pieces of meat, which are served with a sauce or gravy. The meat preparation may or may not be with bone.
Some Chicken based entrée are as under-
• Chicken Maryland- Coat with egg wash and bread crumbs, shallow fry and serve with a grilled rasher of bacon, corn and banana fritters grilled tomatoes and served with a horseradish sauce.
• Chicken Marengo- Sautéed chicken garnish with sautéed mushrooms, glazed onions, fried eggs and crayfish tail.
• Chicken sauté chasseur- Sautéed chicken cooked in a sauce made up of demiglaze, mushrooms, shallots, tomatoes and white wine.
• Chicken Mexicaine- Sauteed chicken served with tomato flavored demiglaze, which has been mixed with shredded red peppers and garnished with mushrooms, stuffed with chopped tomatoes, sautéed peppers and aubergine pulp.
• Chicken a la rex- Chicken cooked in a veloute containing mushrooms and red and green sweet peppers.
Some beef based entrée are as under-
• Beef Wellington-Seal the fillet of beef in hot fat for 10 minutes.Allow it to get cold. Place it on a bed of duxelle lined on a puff pastry . Envelope the steak in the pastry. Transfer onto a tray and apply with egg wash, bake for 10 mins at around 150 degree C. Slice and serve with Madeira sauce.
• Beef Stroganaff- A preparation of thinly sliced beef, coated with a cream sauce and garnished with mushrooms and onions. Served on a bed of rice.
• Beef Bourgogne- Marinate the joint in white wine and braise it with calf’s foot. Half way through the cooking remove the joint and place it in a casserole with carrots and glazed onions. Complete the cooking in a casserole.
Cold Entrée are as follows-
• Tartare steak- A raw steak made with minced beef, seasoned with salt, pepper and Worcestershire sauce. The meat is shaped into balls and hollowed in the centre. Break an egg into the hollowed part . Arrange 1 tb spoon of chopped onions , chopped shallots and chopped parsley around the meat and serve.
• Entrecote Bordelaise- Grilled entrecote garnished with chopped bone marrow, which is poached in stock and sprinkled with chopped parsley.Serve with Bordelaise sauce. (Espagnole + meat glaze + lemon juice + diced bone marrow + reduction of red wine, shallots and seasonings.)
Mutton based entrée are as under-
• Moussaka- A dish from Greece, made from dices of aubergine arranged in layers alternating with chopped mutton, onion, aubergine pulp often with addition of a thick béchamel sauce. Moussaka is served with a tomato fondue.
• Irish stew- A stew made from mutton and potatoes. Pieces of neck end of mutton are arranged in alternate layers with sliced potatoes and onions. Water is added to the pot and is left to simmer on a very low heat. The traditional accompaniment is pickled red cabbage and Worcestershire sauce.
• Halicot- A stew made from chopped muttons, turnips, onions, potatoes and sometimes haricot beans.
• Mutton cutlet chasseur- Sauteed cutlets of mutton served with a demiglaze containing shallots, mushrooms, tomatoes and white wine.
• Mutton cutlets a la Villeroi- Braise the mutton cutlets and leave them to cool in their stock. Drain them and coat in Villeroi sauce. Then dip them in beaten eggs and roll in bread crumbs. Fry till golden in clarified butterand serve them with perigaux sauce.
Villeroi sauce- Meat stock + white stock + mushroom essence (reduced). The sauce may be finished with truffle essence and puree of tomatoes and onions.
Perigaux sauce-Madeira sauce + chopped truffles.
Lamb based entrée-
• Breaded lamb cutlets- Season the cutlets with salt,peppers and coat them with beaten eggs and roll in breadcrumbs and coat them with beaten egg then with breadcrumbs. Saute on both sides in clarified butter. Arrange them in a crown and sprinkle with noisette batter.
• Lamb cutlets Du Barry- Sauteed or grilled lamb chops arranged in a dish with cauliflower, Mornay on its side.
• Lamb chop Mexicaine- Sauteed or grilled lamb chops cooked and served with a tomato flavored demiglaze to which shredded red pepper has been added. It is garnished with mushrooms stuffed with chopped tomatoes, chopped sweet potatoes and aubergine pulp.
• Lamb brochettes- Boneless cubes of lamb cut from the leg of lamb skewered with alternating slices of blanched lemon and sliced wild mushrooms. Brush with melted butter before grilling. Serve on a bed of buttered rice.
• Grilled lamb cutlets- Season the cutlets with salt and pepper, brush them with melted butter and cook over a barbecue. Arrange on a serving dish, garnish with watercress. Serve sprinkled with lemon juice.
Pork based entrée-
• Grilled pork chops- Season the pork chops with salt and pepper, brush with melted butter and grill either on barbecue. Arrange on a serving dish, garnish with watercress. Serve sprinkled with lemon juice.
• Mother’s creton- A cold preparation made out of minced pork, mixed with chopped onions, garlic, breadcrumbs, milk, chopped parsley, cinnamon, salt and pepper. Mix thoroughly and cook for 2 hrs. Cool and blend in a processor. Put in a buttered terrine and refrigerate until firm.
• Pork chops charcutier- Sauteed pork chops served with a Charcutier sauce. Charcutier sauce is a demiglaze added with white wine, mustard and gherkins. The serving dish should be lined with mashed potatoes.
• Pork chops Alsacienne- Sauteed or grilled pork chops served with braised sauerkraut with bacon and slices of chipolata.
• Pork chops with Robert Sauce- Grilled pork chops served with Robert Sauce. Robert Sauce is a demiglaze with white wine, sugar and mustard.
Offals (Internal edible 0rgans) based entrees
• Haggis- A Scottish national dish consisting of sheep’s stomach stuffed with a spicy mixture of animal’s heart, liver, lungs, onions, oatmeal and mutton fat. The haggis is boiled for 2 hrs in stock. It is served with a puree of turnips or vegetables that have been boiled with it. The traditional accompaniment is Malt Whisky.
• Steak and kidney pie- A British specialty consisting of a hot pie with a filling of lean beef and kidney to which are added onions and mushrooms or sometimes potatoes, hard boiled eggs or oysters.
• Lamb kidney Turbigo- Lamb kidney cut into half, sautéed and garnished with grilled chipolatas , sautéed mushrooms and covered with a sauce made from cooking juice mixed with white wine and tomato flavored demiglaze sauce.
• Calf liver al’anglaise- Thin slices of calf liver sautéed in hot butter. Served garnished with fried bacon, sprinkled with lemon juice, chopped parsley and accompanied with steamed potatoes.
RELEVE
These generally comprises the big joints etc. that must be carved before the guest for service. These are generally the butcher’s joints, which are either roasted or grilled or braised. They are served with their own accompanying sauce and accompanying vegetables.
Examples-
1. Roast leg of lamb with mint sauce.
2. Roast leg of mutton with onion sauce.
3. Roast leg of pork with apple sauce.
4. Roast shoulder of pork with 5 spices.
5. Roast Milk lamb.
6. Roast loin of lamb.
7. Braised joint of beef.
8. Spit roasted ribs of beef.
SORBET
It is the interval course and taken after the releve to provide some kind of an interval before the roast is served.
A type of water ice that is softer and more granular than ice cream and it does not contain any fat or egg yolk.
The basic ingredients of Sorbet are-
1. A fruit juice or fruit puree, fruit fumet.
2. Wine, spirit, liqueur or infusion of tea or coffee.
3. Sugar syrup sometimes with the addition of glucose.
4.
The mixture should not be beaten during freezing and when it is set some Italian meringue can be added to give it volume. A sorbet differs from an Italian Granita in having Italian meringue. Granita does not contain any Italian meringue.
Examples
1. Peach sorbet.
2. Pear sorbet.
3. Raspberry sorbet.
4. Calvados sorbet.
5. Lemon sorbet.
6. Champagne sorbet.
7. Apricot sorbet.
8. Sugarcane and Champagne sorbet.
During this course the Russian cigarettes are passed to the guest in a formal banquet and hence the ashtray is also passed. Nowadays the sorbets are also served as sweet dishes.
Roast
This is the heaviest course in the French Classical Menu and comprises roast poultry, roast game birds and roast game animals. Game birds are called feathered game and game animals are called furred animals. When these dishes are served they are served with their own accompanying sauce, roast gravy and vegetables. Game chips or roast potatoes are commonly served with roast course. A salad is also served along with the roast, which is served in a salad crescent.
Examples-
Game Animals
a. Large games.
1. Deer or Venison
2. Roebuck
3. Wild boar.
4. Reindeer
5. Hare
Game birds- Woodcock, pheasants, hazel grouse, partridge,, wood pigeon, capercaille, black grouse, lark, garden warbler, thrush, black bird, ortollan plover, wild turkey etc.
Poultry -Chicken, turkey, rabbit, duck, hazelhen etc.
When a roast is planned it is just planned as “Roast chicken or Roast turkey or Roast venison or Roast partridge”.
The game animals are normally served with redcurrant jelly or Cumberland sauce which is Port wine + Orange juice + Lemon juice + Red currant jelly.
Roast game birds are generally served with bread sauce and cranberry sauce.
Vegetables
From here onwards the menu tends to become lighter. Normally all the vegetables that are served as classical hors d’ oeuvres are served here as well. Same accompaniments are also served.
Examples-
1. Asparagus
2. Artichoke
3. Corn on the cob
SWEET
Some examples are as under-
• Peach Melba- Created in 1892 by Escoffier when he was the Executive Chef at the Savoy Hotel in London. He dedicated it to Dame Nellie Melba, the famous 19th Century opera singer from Australia. It was first served at a dinner given by the Duke of Orleans to celebrate his triumph. Escoffier first introduced Peach Melba in a menu in 1900 for the opening of the Carlton when he was in charge of the kitchen. Today it consists of poached stoned peach halfs placed on a bed of vanilla ice cream covered with raspberry puree.
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• Baba-au-rhum-A cake made from leavened dough that contains raisins and is steeped after baking in either rum or kirsch syrup. The origin of the dish is attributed to the greediness of the Polish King Stanilas Leszcsynski who was exiled in Lorraine who found the traditional kougloaf dough too dry and tried to improve it by adding rum. As a dedicated reader of The thousand and one night. He is said to have named the creation after his very favourite hero Ali Baba.
• Baked Alaska- Also called as Norwegian Omelette and quite similar to Omelette Surprise. An American doctor called Dr. Rumford first invented the recipe of the dish. The dish comprises a base of Genoise sponge soaked in liqueur on which is placed a block of fruit or vanilla ice-cream, the whole thing being masked with Plain or Italian Meringue. This is cooked in a very hot oven for aq very short period of time so that the meringue is coloured but the ice cream is not melted. It is served immediately sometimes flamed.
• Sachertorte- A famous Viennese gateaux created at the Congress of Vienna(1814-1815) by Franz Sacher Metternich’s chief pastry cook. It literally means Sacher’s cake. It is a type of chocolate Savoy cake filled or spread with apricot jam then covered with chocolate icing. It is traditionally served with whipped cream and a cup of coffee.
• Crepe Suzette- A type of sweet pancake flavored with tangerine and coated with a tangerine flavored sauce. In the recipe given by Escoffier tangerine juice and curacao batter are used to flavour the pancake batter and the melted butter and sugar are added to the tangerine juice to mask the pancake.
Henry Charpentier who was to cook at the Rockefeller’s in U.S., falsely claimed to have discovered Crepe Suzette in 1896 at Café de Paris in Monte Carlo as a compliment to the Prince of Wales and his companion whose name was Suzette, but the fact is that at that date Henry Charpentier was not old enough to be the Head Waiter to serve the Prince
• Charlotte- The original Charlotte, which was invented at the end of the 19th Century, is probably in honour of Queen Charlotte the wife of George III of England. It is made from a thick fruit puree flavored with Cinnamon and lemon and poured into a round mould with slightly flared rum lined with slices of buttered bread. The dish is then baked in the oven then turnede out of the mould and served with cold custard cream. The classic example is Apple charlotte.
• Charlotte Russe- Careme invented Charlotte Russe. This is a chilled uncooked dish consisting of vanilla Bavarian cream poured into a charlotte mould lined with a sponge finger. The sponge finger can be soaked in coffee or liqueur before hand. The preparation is allowed to cool and then turned out of the mould.
• Apfel Strudel- One of the most famous Vienniese pastry inspired by the Turkish Baklava. A Hungarian chef created the recipe. The dough is made with a strong (high gluten) flour, is difficult to prepare and handle. It is sprinkled with ground almonds and breadcrumbs, then with the chosen filling and then rolled. The usual filling is an apple.
• Baklava- A cake of eastern origin consisting of several very thin layers of pastry made fron semolina flour, oil and eggs. The pastry is stuffed with chopped grilled almonds, pistachio nuts and walnuts and mixed with sugar and cut into triangle before baking. When they are taken out of the oven, they are poured over with honey or a golden syrup and lemon juice.
Some examples of other sweet dishes are-
Eggless Sweet dishes-
1. Apple tart
2. Jam tart
3. Pineapple flambé
4. Banana flambé
5. Mango fool
6. Blancmange
7. Rodgrod (from Denmark)
8. Different fruit compote with ice cream
Sweet dishes with use of eggs-
1. All different types of mouse.
2. All different types of iced soufflés.
3. All different types of ice creams
4. All different types of Pastries.
5. All different types of cakes and gateaux
6. All different types of Bavarois.
7. Caramel Custard.
8. Baba au rhum.
9. Apfel Strudel.
Sweet dishes which are served hot-
1. Pineapple flambé
2. Banana flambé
3. Crepe suzette.
Savoury (Savoreux)
A savoury as an item indicates a savoury item served on varying shapes of toast in tartlets(round), in barquettes (oval), in bouchees, a quichelet etc. The term savoury also includes savoury soufflés and stuffed omelettes.
On lunch and dinner menu savoury is served as an alternative to sweet, while in a banquet it may be a course on its own coming between the sweet and the dessert. Ina full a la carte menu the savouries are listed in a section on their own.
Savouries on toast-
1. Anchovies on toast- Toast the bread and lay the anchovy fillets side by side. Trim the toast and finish with the heated oil from the anchovies. Decorate with sieved hard boiled egg yolk and chopped parsley.
2. Sardines on toast- Split sardines into half and remove the backbone. Lay head to tail on the toast and finish with oil from the sardine.
3. Roes on toast- Shallow fry the roes and dress on toast. Sprinkle with lemon juice, coat with beurre noisette and serve.
4. Mushrooms on toast- Peel, wash and slice mushrooms. Shallow fry and dress on toast. Sprinkle with chopped parsley and serve.
5. Welsh Rarebit- Reduce 1/4th litre of beer to 1/8th . Mix into 1/8th litre of thin béchamel sauce. Stir in 118 gms of grated Cheddar. Season with salt, cayenne pepper and Worcestershire Sauce. Bind with a liason of 1 yolk. Pour onto fingers of toast and glaze.
6. Buck’s Rarebit- A Welsh Rarebit garnished with poached egg.
Savouries based on canapés-
These are shaped pieces of bread approximately 6mm in thickness, brushed with melted butter and placed under a salamander and colored on both sides.
1. Canape Baron- Garnish with slices of fried mushrooms, grilled bacon and poached bone marrow.
2. Canape Ritchie- Creamed haddock garnished with slices of hard boiled egg.
3. Canape Quo Vadis- Grilled roes garnished with small mushroom heads.
4. Angels on Horseback- Poached oysters wrapped with streaky bacon and grilled on skewers and served on a slice of toast.
5. Devils on horseback- Stoned cooked prunes stuffed with chutney and sprinkled with cayenne , wrapped with streaky bacon and grilled on skewers. Serve on a slice of toast. This is also called as Toast Menelick.
Savouries based on croutes-
1. Croute Derby- Spread with ham puree and garnished with pickled walnut.
2. Croute Windsor- Spread with ham puree and garnish with small grilled mushroom.
3. Scotch Woodcock- Scrambled egg garnished with trellis of anchovy and studded with capers.
Apart from the above mentioned savouries, savoury soufflés can also be served in the savoury course. The different examples are as under-
1. Cheese souffle.
2. Salmon soufflé.
3. Cauliflower and cheese soufflé.
4. Avocado and shrimp soufflé.
Also can be served in the savoury course are the stuffed omelettes like chicken omelette, mushroom and pepper omelette.
Finally all kinds of cheese can also be served in the savoury course.
Dessert
This course comprises fresh fruits and nuts. It must be distinguished from sweet dishes which have been discussed earlier. The different examples of dessert are-
Fresh Fruit:
Fresh raspberry, strawberry, blueberry etc.
Apple, orange, pineapple, fresh mango.
Grapes, grapefruit, shaddock, pomello, Clementine etc.
Nuts: Almonds, walnuts, hazelnuts, brazilnuts etc.
French classical menu comprises thirteen courses arranged in a particular sequence or pattern. In professional menu planning for lunch or dinner dishes are selected from the thirteen courses and arranged in the same sequence The thirteen courses and their examples are discussed hereunder.
STARTER
These are also referred to as horsd’oeuvres in French. They are served at the beginning of a meal particularly in lunch. They traditionally comprise small amount of tidbits which are tangy in taste and are served to stimulate the appetite for the future courses to come. Horsd’oeuvres are divided into two different types. They are:
1. Classical horsd’oeuvres.
2. Horsd’oeuvres/ Horsd’oeuvre varies.
Classical horsd’oeuvres-- These are very expensive and each has a unique standard of service. When served they are not served accompanied with any other starter. Hence they are also referred to as single horsd’oeuvres. Since they are served as substitute to the inexpensive horsd’oeuvres they are also referred to as horsd’oeuvre substitute..Each classical starter or horsd’oeuvre has it’s unique standard of service. Unique standard of service mean
a) Each has it’s own unique set of cutlery to eat.
b) Each has it’ own set of accompaniments.
c) Each of them is served in a style typical to only itself.
Following are the examples of some of the classical horsd ‘oeuvres.
Non-vegetarian classical horsd’oeuvres:
1. Caviar. In French it is referred to as “caviare”.
2. Smoked salmon. In French it is referred to as “Saumon fume”.
3. Smoked trout. In French it is referred to as “Truit fume”.
4. Smoked Eel. In French it is referred to as “Anguille fume”.
5. Ham mousse. In French it is referred to as “Mousse de jambon”
6. Snails. In French called “Escargot”
7. Oysters. In French called “Les huitre”
8. Potted shrimps.
9. Gull’s egg. In French it is called “Oeuf de mouette”
10. Fresh prawns. In French called as “Les crevette rose”
11. Pate de foie gras.
12. Shell fish cocktail.
Vegetarian:
1. Grapefruit cocktail In French it is called “Cocktail de pamplemousse”
2. Tomato juice. In French called “Juice de tomate”
3. Asparagus. In French referred to as “asperges”
4. Corn on the cob. In French referred to as “Mais naturel”
5. Globe artichoke. In French referred to as “Artichaut”
6. Avocado. It is referred to as “Avocat”
7. Chilled melon. In French it is referred to as “Melon frappe”
Horsd’oeuvre varies:.
They are not as expensive as classical horsd’oeuvres. They normally comprise tangy tidbits prepared from leftovers from other main meat., fish, poultry and vegetable preparations. When they are served they are served in combination with other horsd’oeuvres, hence referred to as horsd’oeuvre varies. When they are served to the guest they are often presented in a trolley or a tray. The tray or the trolley has individual compartments called ravier which contains the horsd’oeuvres from where the starters are served with the help of a tea spoon. Every ravier contains a separate teaspoon. When horsd’oeuvres are served they are traditionally accompanied by oil and vinegar cruet. Oil and vinegar cruet is also referred to as horsd’oeuvre varies cruet. All horsd’oeuvres (not classical horsd’oeuvres) are eaten with a fish knife and a fish fork.
Examples of vegetarian horsd’oeuvre:
1. Artichoke ala Grecque—Cook small ones in water, lemon juice and oil with fennel, bay leaf, thyme and coriander and serve with some of the cooking liquid.
2. Beetroot Normande—Cut into batons, mix with French dressing and garnish with batons of apple.
3. Pickled red cabbage—Blanch finely shredded cabbage, cover with spiced cold vinegar and use as required.
4. Cole slaw—This is finely shredded white cabbage and carrots and mixed with mayonnaise. Optional additions include gherkins, nuts, onion, pimento, sultanas etc.
5. Carrots Jardiniere—Marinate cooked batons of carrots in a French dressing.
6. Cauliflower Portugaise—Cook florets of cauliflower in a mixture of chopped onions and diced tomatoes in oil with thyme and bay leaf.
7. Celery a la Russe-- Mix batons of celery with grated horseradish cream and mustard.
8. Marinated mushrooms—Cook in a mixture of vinegar, oil, garlic, thyme, bay leaf, fennel and coriander and serve with some of the liquid.
9. Pimento salad—Finely shred green yellow and white pimentos and mix with batons of tomato flesh and vinaigrette dressing.
10. Sweet corn paprika—Mix cooked grains of corn with cream and paprika.
Mixed vegetable salads can also be served as a part of horsd’oeuvre varies selection.
Some examples are as follows:
1. Salad jardinière—Mix equal quantity of batons of carrots and turnip, peas and diamonds of French beans and flavour with vinaigrette.
2. Russian salad—Take equal quantities of 8mm dices of carrots and turnip, peas and diced French beans and mix with mayonnaise.
3. Salad Nicoise—Mix sliced French beans, diced tomatoes and stoned black olives with chopped onions and dressing.
Non-vegetarian
Fish based
1. Bismark Herring- They are soused boned herring usually purchased ready for use.
2. Roll Mops- Roll fillets into paupiettes, pack in jars, cover with vinegar and white wine, flavour with onion rings, bayleaf and keep refrigerated for 3 to 4 days before serving.
3. Herring a la Russe- Cut smoked fillets of herrings into thin slices, arrange on sliced cooked potatoes and sprinkle with chopped chervil, shallots, fennel, oil and vinegar.
4. Kilkis- These are Norwegian anchovies that are served as purchased.
5. Sardines a la crème- Sardines coat with mustard flavored acidulated cream.
Egg based-
1. Egg Aurore- Fill halves of hard boiled eggs with yolk made into a puree with béchamel and coat with cocktail sauce.
2. Egg mayonnaise- Arrange sliced, halved or quartered egg on shredded lettuce and mask with mayonnaise, garnish to choice.
Pasta based-
1. Spaghetti Humbert- Mix with batons of tomato, red and green pimento and flavor with French dressing.
2. Macaroni Milanaise- Mix with juliennes of tongue, mushrooms and truffle and bind with mayonnaise.
Meat based-
1. Beef salad- Mix diced cooked beef with diced potato and tomato, chopped onions and French dressing.
2. Pork trotters- Cut into juliennes and mix with mustard flavored French dressing.
3. Ham cornets- Roll thinly cut triangular shapes slices of ham into cone and fill them with ham puree.
4. Veal’s ears- Cut into juliennes and mix with julienne of gherkins and pimento, mix with French dressing.
5. Sausages- Remove the skin, cut the sausages into very thin round slices and arrange overlapping in a ravier with thin elongated slices of gherkins between each slice.
SOUP
A liquid food served at the beginning of a meal, or for lunch, a snack etc.
French for soup is soupe or potage .
Originally in France soupe was a slice of bread on which was poured the content of the cooking pot (potage). Soup and potage are almost synonymous although the former is used to designate unstrained vegetable , meat or fish soup garnished with bread, pasta or rice. It is also used for regional or classical soup with bread added to them such as French onion soup.
Soups can be classified into two broad categories. They are :-
1. Thick soups
2. Thin soups
Thick soups are further subdivided basing upon the kind of thickening agent used. Thick soups are further subdivided into the following categories:-
1. Cream soup
2. Puree soup
3. Veloute soup
4. Bisque
1. Cream soup – Cream soup is characterized by the presence of Bechamel sauce is the thickening agent. The basic ingredients can be fish , shellfish , poultry , vegetables or rice etc. Cream soups normally use chervil leaves or croutons as the thickening agent .This type of soup can be made by finishing a puree soup with cream.It can also be made by adding veloute sauce to a puree of veg or meat and finishing with cream. It always used to made by mixing equal quantity of basic puree , Bechamel and stock. Any of the puree and potage soup can be creamed and included under this heading . The resultant soup would be very smooth and creamy .
Some examples of thick soups are:-
• Cream of Tomato soup
• Cream of Mushroom soup
• Cream of Asparagus soup
• Cream of Artichoke soup
• Cream of rice soup
• Cream of Rice soup
• Cream of Almond soup
• Cream of Spinach soup
Cream of Spinach is also referred to as Cream Florentine in Freach. The word Florentine indicates the presence of spinach in the preparation.
Below given are some descriptions and the main ingredient they indicate presence of:-
Description Ingredients they indicate presence of
1. Florentine Spinach
2. Clamart Split peas
3. Du Barry Cauliflower
4. Gumbo Okra
5. Doria Cucumber
6. Portugaise Tomato
7. Nasselrode Chestnut puree
8. Palestine Jerusalem artichoke
9.Crecy Carrots
10. Princesse Asparagus tips
11. Argenteuil Sauce containing asparagus puree
12. Albert Leeks
13. Champenoise Celery
14. Bressane Pumpkin
PUREE SOUP : This category of soup is thickened by the starch content of the vegetable itself , which is used for the preparation of soup . this kind of soup is usually made from a particular kind of vegetable either fresh or dried often with the addition of potatoes or rice if the veg used is not a starchy one. Fresh vegetables are first cooked in butter before adding stock or water. The consistency should be smooth and the colour and flavor very delicate. Some examples of puree soups are:-
1. Puree of Avocado Soup
2. Puree Albert – cook leeks in butter , add stock and potatoes , make into a puree and finish with cream , garnish with juliennes of carrots, celery and leeks.
3. Puree Argenteuil – Stew sliced onion and trimmings of asparagus in butter, cook in stock, make into a puree , finish with cream and garnish with asparagus tips.
4. Puree Celery – Puree of celery and finish with butter and cream and garnished with diced celery.
VELOUTE SOUP: This category of soup is made by cooking cut meat or vegetables in Veloute sauce made with chicken or veal stock. After being pureed, the soup is thickened with liaison of egg yolk and cream after which it must not be allowed to boil. The velvety smoothness of fine flavor is further enhanced by the addition of butter . either plain or flavored and colored one.
Examples of Veloute soup :-
1. Artichoke Veloute soup
2. Asparagus Veloute soup
3. Mushrom Veloute soup
4. Chicken Veloute soup
BISQUE: This category of soup is made with pureed shellfish and cream . The shellfish is cooked raw in butter with a mirepoix , flamed with brandy and cooked in white wine and stock with rice as the thickening agent. The shells are crushed and replaced in the soup which is then passed and finished with cream and then butter.
Examples of bisque are :-
1. Shrimp bisque - Bisque de cervettes
2. Crayfish - Bisque de langustine
3. Lobster bisque - Bisque d’homard
4. Crawfish bisque - Bisque de langouste
5. Calamar bisque - Bisque of squid
6. Chicago bisque - Mix bisque of lobster with tomato soup and garnish with seed tapioca and dices of lobster .
7. Potato Americaine - Blend crayfish bisque with cream of tomato soup and garnish with tapioca seeds.
THIN SOUP--- CONSOMME
Meat , poultry or fish served hot or cold generally at dinner, at beginning of a meal particularly.
Consomme is traditionally clarified with aggshell.
DIFFERENT CONSOMME GARNISHES
1. Consomme Royal – Chicken consommé garnished with savoury egg custard cut into any shape.
2. Consomme Celestine – Beef consommé garnished very thin pancakes made with fine herbs in the mixture.
3. Consomme Carmen – A beef consommé made with the flavor of tomato and pimento and garnished with dices of tomato ,juliennes of pimento, rice and springs of chervil.
4. Consomme Mercedes – C0nsomme flavored with dry sherry , garnished with small rings of red pimento and cockscomb.
5. Consomme Ambassadrice – Chicken consommé garnished with dices of thre different types of royals .peas , tomatoes and truffles also diced chicken and mushroom.
6. Consomme Monte Carlo – Chicken consommé garnished with paysennes of carrot truffles,turnips and juliennes of savory pancakes made with fine herbs .
7. Consomme Bonaparte – Chicken consommé garnished with ordinary chicken quenelles.
8. Consomme Nesselrode – Chicken consommé garnished with profit roles half-filled with chestnut puree and onion puree and other half with duxelles.
COLD SOUP
1.Ajo Blanco – Emulsify almond and garlic in olive oil and moisten with water and served poured over dried slices of bread .
2. Avocado – Cold soup made from puree avocado , lemon juice and chicken stock and garnished with chives and cream.
3. Botvinia - Cold soup from Russia made with from beetroot leaves ,sorrel and spinach , white wine ,tarragon and gherkins and served with ice in it.
4. Chotodriece – Fermented picked gherkins juice garnished with chives , crayfish , dill, diced beetroot and sliced hard-boiled eggs.
5. Cucumber soup – Pureed cucumber with veloute bound with liason and garnished with diced cucumber and shredded sorrel.
6. Gazpacho – Blend raw cucumber , pimento and tomatoes and crushed garlic and and bread emulsified in oil , season with cumin and serve accompanied with chopped onion , diced cucumber , tomato ,pimento and fried breadcrumbs.
7. Okhrochka – Mix hard boiled egg yolks with mustard , cooked mashed potatoes and sour cream and moisten with kyass and diced cooked white of eggs , cooked beetroot , carrot ,pickled gherkins and flavored with dill.
8. Princesse Royale – Mix equal parts of cream of chicken and cream of asparagus and garnish with juliennes of chicken , ham and ox tongue.
9. Ritz – Add concentrated tomato puree to Vichyssoise and finished with chopped chives and chopped tomatoes.
10. Saint Cloud – Add chopped fresh mint to cream of green pea soup and garnish with dices of green pea royale.
11. Strawberry soup – Macerate strawberries with stock syrup , pass through a sieve and then add white wine and lemon juice.
12. Vichyssoise – Stew leek with onion butter , add chicken stock , milk and potatoes and finish with cream and chopped chives.
13. Lilly soup – Garnish cream of chicken soup with chopped stewed sorrel and juliennes of chicken.
14. Consomme Madrilene – Make a consommé with celery , pimento and tomatoes and set with very little gelatine.
NATIONAL SOUPS
1. Avgolemeno – ( Greece) – Mutton stock blended with egg and lemon juice.
2. Minestrone – ( Italy) –An Italian mixed veg soup containing pasta or rice . It is made with pumpkin, cabbage ,broad beans, courgettes , red kidney beans , celery and tomatoes and garnished with three pastas : cannolichi ( small cubes filled with meat and herbs ) ,ditalini (small finger shape0 and penne (feather like) . It is often served with pesto ,which is thick oily sauce made with fresh basil , olive oil, garlic and grated cheese.
3.Gazpacho – (Spain) – The literal meaning of Gazpacho is soaked bread.
5. Bortsch – ( Russia) – A soup based on stewed meat with various veg like beetroot , mushrooms and white kidney beans.
6. Calm Chowder – (U.S.) Stewed diced leeks , onion and salt belly of pork . Potatoes and cooked clam and butter and fish stock, finish with cream and crushed cream craqckers.
7. Linsensuppe (Germany) – Lentil soup flavored with salted pork.
8. Waterzoi (Belgium) – A Flemish speciality compromising freshwater fish and eel cooked in a court buillion with herbs . Hamburg parsley root and veg . The preparation is finished with generous amount of fresh cream and thickened with breadcrumbs sometimes .
9. Cock –e Leekie (Scotland) _ A Scottish specialty whose name literally means cock and leek. It is a substantial soup made with chicken and leek and thickened with barley.
10. Hungarian Goulash (Hungary) – A soup made from beef and potatoes flavored with paprika .
11. Oxtail (England) – A soup made from the liquid extract in which the oxtail has been boiled to which is added lean beef , egg white and aromatic veg tor clarification and garnished with dices of oxtail and brunnoise of vegetables.
12. Mulligatawny (India and Sri Lanks) – It is a chicken consommé to which are added stewed veg (cumin, carrot and celery ) and highly seasoned with curry powder and spices garnished with blanched almonds and coconut cream.
13. Pot e feu (France) – A soup almost a meal in itself made with meat mainly beef and various types of veg in stock water.
14. Polish Bortsch (Poland) –
PASTA (Farinaceous)
This course compromises pasta and rice dishes .
Pasta are made from durum wheat semolina that has high gluten content , water and egg.
In Italy pasta is eaten as a first course , a main course and a garnish to many soups and meat dishes . In France pasta is generally eaten as an accompaniment to the main course .
Pasta can be divided into 2 broad categories.
1. Dried Pasta
2. Fresh Pasta
Dried pastas are generally factory made and thoroughly dried so that it can be stored indefinitely.
Fresh pasta are made in the kitchen itself.
The main types of pastas :-
• Spaghetti – Long thin rod shaped pastas.
• Macaroni – Long and short tubes .
• Fettuccine - Lomg flat strips, ribbon shaped pastas.
• Buccatini – Very thin macaroni .
• Fussili – Long hollow spirals .
• Cannelloni – Large tubes .
• Ravioli – Stuffed squares .
• Agnelotti – Stuffed rounds .
• Farfalle – Bow or butterfly shaped . Linguini -Thin flat ribbon shaped thinner than fettuccine.
• Penne – Angled tubes .
• Ziti – Large tubes .
• Lasagne – Wide flat strip also made in green and red color.
• Rigatoni – Ribbed tubes .
• Manecotti – Smooth tubes.
Some pasta preparations :-
Spaghetti Napolitaine – spaghetti in tomato based sauce comprising tomatoes. Chopped concassed tomatoes , garlic , shallots, basil or marjoram and olive oil .
Note : The sauce that is served with this dish is not Napolitiane Sauce, it is known as Pizzaola sauce.
Spaghetti Bolognaise – Saute chopped and minced beef until brown and sliced mushroom and red wine. Reduce. Add brown sauce and garlic . Cook and pile in ……….. of buttered pasta.
Fettuccine Carbonara – sauté chopped garlic and ham ; add whisked cream . Cook lightly before mixing with the pasta.
Ravioli Arabiata – Ravioli mixed with pimento flavored spicy tomato sauce .
Macaroni Italienne – Tossed drained macaroni in hot butter , season with salt papper and grated nutmeg and fish by adding grated parmesan cheese.
Ziti Levantine – Add cooked Ziti to diced ham and tomato flavored cream sauce.
Farfalle Imperial – Add dices of foie gras , mushrooms and truffles and mixed with Madira Sauce.
Linguini Sicilienne – Make a fine puree of lightly sautéed chicken liver , mix with little chicken veloute and stir in the pasta .
The different rice dishes that are incorporated in this course are :-
Risotto –An Italian rice dish. The rice is fried in oil with chopped onion till golden brown that put in stock. Butter and various garnishes are added such as various veg , cheese , ham , mushrooms etc.
Risotto garnish ala Milanaise, Piementaise etc can be served .
Other rice dishes include:-
Rice ala Creole
Rice ala Grecque – Rice cooked with olive oil , raisin , onion and garlic.
Rice au Gras – Rice cooked with chicken and beef stock .
EGG (Oeufs)
This course does not include preparations like boiled eggs , fried eggs , scrambled eggs , etc. which are served during the breakfast. This course includes the following preparations:-
• Moulded Egg – Oeufs mould – Break into a buttered dariole mould , cook in a bain marie , almost covered with a lid for apporx. 10 mins. The egg should be soft . Turn out and serve .
• Egg Africaine – Serve on slice of ham placed on a round buttered toast, garnish with a spoonful of pilaf rice and some tomato concase .
• Egg Aurore – Place the egg on an oval or round bouchee and coat with sauce supreme colored and flavored with tomatoes
• Eggs Benedictine-Cover a toasted crumper with a round Ox tongue, place the egg on top and cover with sauce Hollandaise.
• Eggs en-cocotte/Oeufs en –cocotte – Break an egg into a buttered egg cocotte dish, cook in the oven in a bain marie of hot water for approximately 6 mins. Cover with a lid. The yolk should still be soft.
• Oeufs en –cocotte bordelaise- Place a poached slice of bone marrow in the cocotte dish when cooked and finish with red wine sauce.
• Oeufs en –cocotte Colbert – Line a cocotte dish with chicken and fine herbs, force meat and eggs .Cook and finish with Colbert Sauce.
• Oeufs en –cocotte Florentine- Place the buttered spinach mixed with diced anchovy in the cocotte dish and eggs.Cover it with grated parmesan cheese, cook and glaze.
• Oeufs sur le plat- Shirred eggs.
• Oeufs sur le plat Alsacienne- Place cooked saurkrat in a Oeufs sur le plat dish, break an egg on top and cook and serve with a slice of hot garlic sausage.
• Oeufs sur le plat bercy- Cook in the usual way and garnish with a pair of small chipolatas and tomato sauce.
• Oeufs sur le plat doria- Garnish the cooked egg with diamonds of sautéed cucumber mixed with cream.
Fish (Poisson)
Deep fried fish preparation:
• Fillet of sole Colbert- Fillet of sole egg washed , rolled in the bread crumbs, deep fried and served with Colbert butter(Maitre d’ hotel butter + meat glaze + chopped tarragon)
• Fillet of pomfret Orly- Fillet of pomfret egg washed, rolled in bread crumbs, frying batter .Deep fried and served with tomato sauce.
• Fillet of Halibut frit- Fillet of halibut egg washed, rolled in bread crumbs, deep fried and served.
• Fillet of Lemon Sole Crawford- Roll the fillet of lemon sole in egg wash , roll in bread crumbs. Deep fried and served with tartare sauce.
• Fillet of cod Bambouche- Fillet of cod egg washed , rolled in bread crumbs, twisted into a spiral, deep fried and served on a bed of buttered macedaine of vegetables.
Shallow fried fish- The basic method of cooking is called a la meuniere.
• Fillet of sole Meuniere- Roll fillet of sole in flour, shallow fry on hot butter, basting it occasionally. .Place it in a dish with a peeled slice of lemon on each fillet sprinkle with lemon juice, pour nut butter all over at the last moment and sprinkle with chopped parsley.
• Fillet of sole Belle Meuniere-Dip in flour, shallow fry in hot butter garnish with skinned tomato, mushrooms, sautéed soft roe and sprinkle with lemon juice and coat with nut butter.
• Fillet of John Dory Benzamine- Fold the fillet of John dory into half, egg wash, bread crumb, shallow fry and place it on a baked potato which is mptied, filled with creamed mushrooms and serve with sauce Americaine.
• Fillet of carp David- Shallow fry the fillet of Carp, sprinkle with bread crumbs, lemon juice and chopped parsley.
• Fillet of dover sole Grand Hotel- Shallow fry fillet of dover sole and garnish with bouquet of sautéed diced potato, artichoke bottoms, cover with nut brown butter and little meat glaze and sprinkle with parsley.
Poached fish preparations-
• Fillet of sole Duglere- Cook fillet of sole in white wine and fish stock with chopped parsley , shallots and tomatoes. Reduce the cooking liquid.
• Fillet of pomfret Bonne Femme- Cook in white wine, fish stock with chopped shallots, parsley and diced button mushrooms. Reduce the cooking liquid , finish with butter and cream. Coat the fish and glaze. A border of cooked sliced potatoes is authentic.
• Fillet of perch Princesse- Coat the poached fish with white wine sauce containing puree of asparagus, decorate with truffles and garnish with nest of duchesse potatoes, filled with asparagus tips.
• Fillet of haddock Walevwska- The name given to fish poached in a fumet, garnished with slices of lobster and thinly sliced truffles and covered with Mornay Sauce. Finish it with lobster butter and glaze in the oven.
• Fillet of dover sole Provencal- Poach the fish in fish stock and oil with chopped garlic, coat with sauce provencal containing the reduced cooking liquid and garnish with tomato stuffed a la provencal.
Grilled Fish preparations :
• Grilled salmon with lemon butter- Pieces of salmon without bone, grilled and served with lemon butter.
• Grilled whitebait Maitre d’ hotel- Grilled whitebait served with pieces of maitre d’ hotel butter.
• Grilled conger eel Nicoise- Cover the grilled slice of conger eel with garlic and tomato and decorate with olives and trellies of anchovy.
Shellfish Preparations:
• Lobster Americaine-Dices of lobster cooked with tomatoes, butter, crushed garlic, shallots and white wine and oil, finally a good helping of brandy.
• Lobster/crayfish/crawfish Newburg- Lobster Americaine with cream and fish stock.
• Lobster/crayfish/crawfish Thermidor- Cooked in bercy sauce or cream. Seasoned with mustard and arranged in two half of the shell,either sprinkled with grated parmesan cheese and gratinated or covered with Mornay Sauce.
Entrée
Entrée is the first meat course in the French Classical Menu. This course comprises small pieces of meat, which are served with a sauce or gravy. The meat preparation may or may not be with bone.
Some Chicken based entrée are as under-
• Chicken Maryland- Coat with egg wash and bread crumbs, shallow fry and serve with a grilled rasher of bacon, corn and banana fritters grilled tomatoes and served with a horseradish sauce.
• Chicken Marengo- Sautéed chicken garnish with sautéed mushrooms, glazed onions, fried eggs and crayfish tail.
• Chicken sauté chasseur- Sautéed chicken cooked in a sauce made up of demiglaze, mushrooms, shallots, tomatoes and white wine.
• Chicken Mexicaine- Sauteed chicken served with tomato flavored demiglaze, which has been mixed with shredded red peppers and garnished with mushrooms, stuffed with chopped tomatoes, sautéed peppers and aubergine pulp.
• Chicken a la rex- Chicken cooked in a veloute containing mushrooms and red and green sweet peppers.
Some beef based entrée are as under-
• Beef Wellington-Seal the fillet of beef in hot fat for 10 minutes.Allow it to get cold. Place it on a bed of duxelle lined on a puff pastry . Envelope the steak in the pastry. Transfer onto a tray and apply with egg wash, bake for 10 mins at around 150 degree C. Slice and serve with Madeira sauce.
• Beef Stroganaff- A preparation of thinly sliced beef, coated with a cream sauce and garnished with mushrooms and onions. Served on a bed of rice.
• Beef Bourgogne- Marinate the joint in white wine and braise it with calf’s foot. Half way through the cooking remove the joint and place it in a casserole with carrots and glazed onions. Complete the cooking in a casserole.
Cold Entrée are as follows-
• Tartare steak- A raw steak made with minced beef, seasoned with salt, pepper and Worcestershire sauce. The meat is shaped into balls and hollowed in the centre. Break an egg into the hollowed part . Arrange 1 tb spoon of chopped onions , chopped shallots and chopped parsley around the meat and serve.
• Entrecote Bordelaise- Grilled entrecote garnished with chopped bone marrow, which is poached in stock and sprinkled with chopped parsley.Serve with Bordelaise sauce. (Espagnole + meat glaze + lemon juice + diced bone marrow + reduction of red wine, shallots and seasonings.)
Mutton based entrée are as under-
• Moussaka- A dish from Greece, made from dices of aubergine arranged in layers alternating with chopped mutton, onion, aubergine pulp often with addition of a thick béchamel sauce. Moussaka is served with a tomato fondue.
• Irish stew- A stew made from mutton and potatoes. Pieces of neck end of mutton are arranged in alternate layers with sliced potatoes and onions. Water is added to the pot and is left to simmer on a very low heat. The traditional accompaniment is pickled red cabbage and Worcestershire sauce.
• Halicot- A stew made from chopped muttons, turnips, onions, potatoes and sometimes haricot beans.
• Mutton cutlet chasseur- Sauteed cutlets of mutton served with a demiglaze containing shallots, mushrooms, tomatoes and white wine.
• Mutton cutlets a la Villeroi- Braise the mutton cutlets and leave them to cool in their stock. Drain them and coat in Villeroi sauce. Then dip them in beaten eggs and roll in bread crumbs. Fry till golden in clarified butterand serve them with perigaux sauce.
Villeroi sauce- Meat stock + white stock + mushroom essence (reduced). The sauce may be finished with truffle essence and puree of tomatoes and onions.
Perigaux sauce-Madeira sauce + chopped truffles.
Lamb based entrée-
• Breaded lamb cutlets- Season the cutlets with salt,peppers and coat them with beaten eggs and roll in breadcrumbs and coat them with beaten egg then with breadcrumbs. Saute on both sides in clarified butter. Arrange them in a crown and sprinkle with noisette batter.
• Lamb cutlets Du Barry- Sauteed or grilled lamb chops arranged in a dish with cauliflower, Mornay on its side.
• Lamb chop Mexicaine- Sauteed or grilled lamb chops cooked and served with a tomato flavored demiglaze to which shredded red pepper has been added. It is garnished with mushrooms stuffed with chopped tomatoes, chopped sweet potatoes and aubergine pulp.
• Lamb brochettes- Boneless cubes of lamb cut from the leg of lamb skewered with alternating slices of blanched lemon and sliced wild mushrooms. Brush with melted butter before grilling. Serve on a bed of buttered rice.
• Grilled lamb cutlets- Season the cutlets with salt and pepper, brush them with melted butter and cook over a barbecue. Arrange on a serving dish, garnish with watercress. Serve sprinkled with lemon juice.
Pork based entrée-
• Grilled pork chops- Season the pork chops with salt and pepper, brush with melted butter and grill either on barbecue. Arrange on a serving dish, garnish with watercress. Serve sprinkled with lemon juice.
• Mother’s creton- A cold preparation made out of minced pork, mixed with chopped onions, garlic, breadcrumbs, milk, chopped parsley, cinnamon, salt and pepper. Mix thoroughly and cook for 2 hrs. Cool and blend in a processor. Put in a buttered terrine and refrigerate until firm.
• Pork chops charcutier- Sauteed pork chops served with a Charcutier sauce. Charcutier sauce is a demiglaze added with white wine, mustard and gherkins. The serving dish should be lined with mashed potatoes.
• Pork chops Alsacienne- Sauteed or grilled pork chops served with braised sauerkraut with bacon and slices of chipolata.
• Pork chops with Robert Sauce- Grilled pork chops served with Robert Sauce. Robert Sauce is a demiglaze with white wine, sugar and mustard.
Offals (Internal edible 0rgans) based entrees
• Haggis- A Scottish national dish consisting of sheep’s stomach stuffed with a spicy mixture of animal’s heart, liver, lungs, onions, oatmeal and mutton fat. The haggis is boiled for 2 hrs in stock. It is served with a puree of turnips or vegetables that have been boiled with it. The traditional accompaniment is Malt Whisky.
• Steak and kidney pie- A British specialty consisting of a hot pie with a filling of lean beef and kidney to which are added onions and mushrooms or sometimes potatoes, hard boiled eggs or oysters.
• Lamb kidney Turbigo- Lamb kidney cut into half, sautéed and garnished with grilled chipolatas , sautéed mushrooms and covered with a sauce made from cooking juice mixed with white wine and tomato flavored demiglaze sauce.
• Calf liver al’anglaise- Thin slices of calf liver sautéed in hot butter. Served garnished with fried bacon, sprinkled with lemon juice, chopped parsley and accompanied with steamed potatoes.
RELEVE
These generally comprises the big joints etc. that must be carved before the guest for service. These are generally the butcher’s joints, which are either roasted or grilled or braised. They are served with their own accompanying sauce and accompanying vegetables.
Examples-
1. Roast leg of lamb with mint sauce.
2. Roast leg of mutton with onion sauce.
3. Roast leg of pork with apple sauce.
4. Roast shoulder of pork with 5 spices.
5. Roast Milk lamb.
6. Roast loin of lamb.
7. Braised joint of beef.
8. Spit roasted ribs of beef.
SORBET
It is the interval course and taken after the releve to provide some kind of an interval before the roast is served.
A type of water ice that is softer and more granular than ice cream and it does not contain any fat or egg yolk.
The basic ingredients of Sorbet are-
1. A fruit juice or fruit puree, fruit fumet.
2. Wine, spirit, liqueur or infusion of tea or coffee.
3. Sugar syrup sometimes with the addition of glucose.
4.
The mixture should not be beaten during freezing and when it is set some Italian meringue can be added to give it volume. A sorbet differs from an Italian Granita in having Italian meringue. Granita does not contain any Italian meringue.
Examples
1. Peach sorbet.
2. Pear sorbet.
3. Raspberry sorbet.
4. Calvados sorbet.
5. Lemon sorbet.
6. Champagne sorbet.
7. Apricot sorbet.
8. Sugarcane and Champagne sorbet.
During this course the Russian cigarettes are passed to the guest in a formal banquet and hence the ashtray is also passed. Nowadays the sorbets are also served as sweet dishes.
Roast
This is the heaviest course in the French Classical Menu and comprises roast poultry, roast game birds and roast game animals. Game birds are called feathered game and game animals are called furred animals. When these dishes are served they are served with their own accompanying sauce, roast gravy and vegetables. Game chips or roast potatoes are commonly served with roast course. A salad is also served along with the roast, which is served in a salad crescent.
Examples-
Game Animals
a. Large games.
1. Deer or Venison
2. Roebuck
3. Wild boar.
4. Reindeer
5. Hare
Game birds- Woodcock, pheasants, hazel grouse, partridge,, wood pigeon, capercaille, black grouse, lark, garden warbler, thrush, black bird, ortollan plover, wild turkey etc.
Poultry -Chicken, turkey, rabbit, duck, hazelhen etc.
When a roast is planned it is just planned as “Roast chicken or Roast turkey or Roast venison or Roast partridge”.
The game animals are normally served with redcurrant jelly or Cumberland sauce which is Port wine + Orange juice + Lemon juice + Red currant jelly.
Roast game birds are generally served with bread sauce and cranberry sauce.
Vegetables
From here onwards the menu tends to become lighter. Normally all the vegetables that are served as classical hors d’ oeuvres are served here as well. Same accompaniments are also served.
Examples-
1. Asparagus
2. Artichoke
3. Corn on the cob
SWEET
Some examples are as under-
• Peach Melba- Created in 1892 by Escoffier when he was the Executive Chef at the Savoy Hotel in London. He dedicated it to Dame Nellie Melba, the famous 19th Century opera singer from Australia. It was first served at a dinner given by the Duke of Orleans to celebrate his triumph. Escoffier first introduced Peach Melba in a menu in 1900 for the opening of the Carlton when he was in charge of the kitchen. Today it consists of poached stoned peach halfs placed on a bed of vanilla ice cream covered with raspberry puree.
.
• Baba-au-rhum-A cake made from leavened dough that contains raisins and is steeped after baking in either rum or kirsch syrup. The origin of the dish is attributed to the greediness of the Polish King Stanilas Leszcsynski who was exiled in Lorraine who found the traditional kougloaf dough too dry and tried to improve it by adding rum. As a dedicated reader of The thousand and one night. He is said to have named the creation after his very favourite hero Ali Baba.
• Baked Alaska- Also called as Norwegian Omelette and quite similar to Omelette Surprise. An American doctor called Dr. Rumford first invented the recipe of the dish. The dish comprises a base of Genoise sponge soaked in liqueur on which is placed a block of fruit or vanilla ice-cream, the whole thing being masked with Plain or Italian Meringue. This is cooked in a very hot oven for aq very short period of time so that the meringue is coloured but the ice cream is not melted. It is served immediately sometimes flamed.
• Sachertorte- A famous Viennese gateaux created at the Congress of Vienna(1814-1815) by Franz Sacher Metternich’s chief pastry cook. It literally means Sacher’s cake. It is a type of chocolate Savoy cake filled or spread with apricot jam then covered with chocolate icing. It is traditionally served with whipped cream and a cup of coffee.
• Crepe Suzette- A type of sweet pancake flavored with tangerine and coated with a tangerine flavored sauce. In the recipe given by Escoffier tangerine juice and curacao batter are used to flavour the pancake batter and the melted butter and sugar are added to the tangerine juice to mask the pancake.
Henry Charpentier who was to cook at the Rockefeller’s in U.S., falsely claimed to have discovered Crepe Suzette in 1896 at Café de Paris in Monte Carlo as a compliment to the Prince of Wales and his companion whose name was Suzette, but the fact is that at that date Henry Charpentier was not old enough to be the Head Waiter to serve the Prince
• Charlotte- The original Charlotte, which was invented at the end of the 19th Century, is probably in honour of Queen Charlotte the wife of George III of England. It is made from a thick fruit puree flavored with Cinnamon and lemon and poured into a round mould with slightly flared rum lined with slices of buttered bread. The dish is then baked in the oven then turnede out of the mould and served with cold custard cream. The classic example is Apple charlotte.
• Charlotte Russe- Careme invented Charlotte Russe. This is a chilled uncooked dish consisting of vanilla Bavarian cream poured into a charlotte mould lined with a sponge finger. The sponge finger can be soaked in coffee or liqueur before hand. The preparation is allowed to cool and then turned out of the mould.
• Apfel Strudel- One of the most famous Vienniese pastry inspired by the Turkish Baklava. A Hungarian chef created the recipe. The dough is made with a strong (high gluten) flour, is difficult to prepare and handle. It is sprinkled with ground almonds and breadcrumbs, then with the chosen filling and then rolled. The usual filling is an apple.
• Baklava- A cake of eastern origin consisting of several very thin layers of pastry made fron semolina flour, oil and eggs. The pastry is stuffed with chopped grilled almonds, pistachio nuts and walnuts and mixed with sugar and cut into triangle before baking. When they are taken out of the oven, they are poured over with honey or a golden syrup and lemon juice.
Some examples of other sweet dishes are-
Eggless Sweet dishes-
1. Apple tart
2. Jam tart
3. Pineapple flambé
4. Banana flambé
5. Mango fool
6. Blancmange
7. Rodgrod (from Denmark)
8. Different fruit compote with ice cream
Sweet dishes with use of eggs-
1. All different types of mouse.
2. All different types of iced soufflés.
3. All different types of ice creams
4. All different types of Pastries.
5. All different types of cakes and gateaux
6. All different types of Bavarois.
7. Caramel Custard.
8. Baba au rhum.
9. Apfel Strudel.
Sweet dishes which are served hot-
1. Pineapple flambé
2. Banana flambé
3. Crepe suzette.
Savoury (Savoreux)
A savoury as an item indicates a savoury item served on varying shapes of toast in tartlets(round), in barquettes (oval), in bouchees, a quichelet etc. The term savoury also includes savoury soufflés and stuffed omelettes.
On lunch and dinner menu savoury is served as an alternative to sweet, while in a banquet it may be a course on its own coming between the sweet and the dessert. Ina full a la carte menu the savouries are listed in a section on their own.
Savouries on toast-
1. Anchovies on toast- Toast the bread and lay the anchovy fillets side by side. Trim the toast and finish with the heated oil from the anchovies. Decorate with sieved hard boiled egg yolk and chopped parsley.
2. Sardines on toast- Split sardines into half and remove the backbone. Lay head to tail on the toast and finish with oil from the sardine.
3. Roes on toast- Shallow fry the roes and dress on toast. Sprinkle with lemon juice, coat with beurre noisette and serve.
4. Mushrooms on toast- Peel, wash and slice mushrooms. Shallow fry and dress on toast. Sprinkle with chopped parsley and serve.
5. Welsh Rarebit- Reduce 1/4th litre of beer to 1/8th . Mix into 1/8th litre of thin béchamel sauce. Stir in 118 gms of grated Cheddar. Season with salt, cayenne pepper and Worcestershire Sauce. Bind with a liason of 1 yolk. Pour onto fingers of toast and glaze.
6. Buck’s Rarebit- A Welsh Rarebit garnished with poached egg.
Savouries based on canapés-
These are shaped pieces of bread approximately 6mm in thickness, brushed with melted butter and placed under a salamander and colored on both sides.
1. Canape Baron- Garnish with slices of fried mushrooms, grilled bacon and poached bone marrow.
2. Canape Ritchie- Creamed haddock garnished with slices of hard boiled egg.
3. Canape Quo Vadis- Grilled roes garnished with small mushroom heads.
4. Angels on Horseback- Poached oysters wrapped with streaky bacon and grilled on skewers and served on a slice of toast.
5. Devils on horseback- Stoned cooked prunes stuffed with chutney and sprinkled with cayenne , wrapped with streaky bacon and grilled on skewers. Serve on a slice of toast. This is also called as Toast Menelick.
Savouries based on croutes-
1. Croute Derby- Spread with ham puree and garnished with pickled walnut.
2. Croute Windsor- Spread with ham puree and garnish with small grilled mushroom.
3. Scotch Woodcock- Scrambled egg garnished with trellis of anchovy and studded with capers.
Apart from the above mentioned savouries, savoury soufflés can also be served in the savoury course. The different examples are as under-
1. Cheese souffle.
2. Salmon soufflé.
3. Cauliflower and cheese soufflé.
4. Avocado and shrimp soufflé.
Also can be served in the savoury course are the stuffed omelettes like chicken omelette, mushroom and pepper omelette.
Finally all kinds of cheese can also be served in the savoury course.
Dessert
This course comprises fresh fruits and nuts. It must be distinguished from sweet dishes which have been discussed earlier. The different examples of dessert are-
Fresh Fruit:
Fresh raspberry, strawberry, blueberry etc.
Apple, orange, pineapple, fresh mango.
Grapes, grapefruit, shaddock, pomello, Clementine etc.
Nuts: Almonds, walnuts, hazelnuts, brazilnuts etc.
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