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.
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