TOURISM / HOTEL / CUSINE

The Impact Of Wilderness Tourism

noreply@blogger.com (Vikash) — Fri, 12 Nov 2010 11:12:00 +0000

The market for tourism in remote areas is booming as never before.Countries all across the world are actively promoting their "wilderness" regions-such as mountains.Arctic lands, deserts, small islands and wetlands-to high-spending tourists.The attraction of these areas is obvious: by definition, wilderness tourism requires little or no initial investment.But that does not mean that there is no cost.As the 1992 United Nations Conference on Environment and Development recognized, these regions are fragile(i.e. highly vulnerable to abnormal pressures) not just in terms of their ecology,but also in terms of the culture of their inhabitants,The three most significant types of fragile environment in these respects, and also in terms of he proportion of the Earth`s surface they cover, are deserts, mountains and Arctic areas. An important characteristic is their marked seasonality, with harsh conditions prevailing for many months each year.Consequently, most human activities, including tourism, are limited to quite clearly defined parts of the year.

Tourists are drawn to these regions by their natural landscape beauty and the unique cultures of their indigenous people.And poor governments in these isolated areas have welcomed the new breed of 'adventure tourist', grateful for the hard currency they bring.For several years now tourism has been the prime source of foreign exchange in Nepal and Bhutan.Tourism is also a key element in the economies of Arctic zones such as Lapland and Alaska and in desert areas such as Ayers Rock in Australia and Arizona`s Monument Valley.

Once a location is established as a main tourist destination, the effects on the local community are profound.When hill-farmers,for example,can make more money in a few weeks working as porters for foreign trekkers than they can in a year working in their fields, it is not surprising that many of them give up their farm work,which is thus left to other members of the family.In some hill-regions, this has led to a serious decline in farm output and a change in the local diet,because there is insufficient labour to maintain terraces and irrigation systems and tend to crops.The result has been that many people in these regions have turned to outside supplies of rice and other foods.

In Arctic and desert societies,year round survival has traditionally depended on hunting animals and fish and collecting fruit over a relatively short season.However, as some inhabitants become involved in tourism,they no longer have time to collect wild food, this has led to increasing dependence on bought food ans stores.Tourism is not always the culprit behind such changes.All kinds of wage labour or government handouts,tend to undermine traditional survival systems.Whatever the cause ,the dilemma is always the same: what happens if these new, external sources of income dry up?

The physical impact of visitors is another serious problem associated with the growth in adventure tourism.Much attention has focused on erosion along major trails,but perhaps more important are the deforestation and Impacts on water supplies arising from the need to provide tourists with cooked food and hot showers.In both mountains and deserts, slow growing trees are often the main sources of fuel and water supplies may be limited or vulnerable to degradation through heavy use.

Stories about the problems of tourism have become legion in the last few years.Yes it does not have to be a problem.Although tourism inevitably affects the region in which it takes place, the costs to these fragile environments and their local cultures,can be minimized.Indeed, it can ever be a vehicle for reinvigorating local cultures,as has happened with the Sherpas of Nepal`s Khumbu Vally and in some Alpine villages.And a growing number of adventure tourism operators are trying to ensure that their activities benefit the local population and environment over the long term.

In the Swiss Alps, communities have decided that their future depends on integrating tourism more effectively with the local economy.Local concern about the rising number of second home developments in the Swiss Pays d`Enhaut resulted in limits being imposed on their growth.There has also been a renaissance in communal cheese production in the area, providing the locals with a reliable source of income that does not depend on outside visitors.

Many of the Arctic tourist destinations have been exploited by outside companies, who employ transient workers and repatriate most of the profits to their home base.But some Arctic communities are now operating tour businesses themselves, thereby ensuring that the benefits accrue locally.For instance, a native corporation in Alaska, employing local people, is running an air tour from Anchorage to Kotzebue, where tourists eat Arctic food, walk on the tundra and watch local musicians and dancers.

Native people in the desert regions of the American Southwest have followed similar strategies, encouraging tourists to visit their pueblos and reservations to purchase high quality handicrafts and artwork.The Acoma and San lldefonso pueblos have established highly profitable pottery businesses, while the Navajo and Hopi groups have been similarly successful with jewellery.

Too many people living in fragile environments have lost control over their economies, their culture and their environment when tourism has penetrated their homelands.Merely restricting tourism cannot be the solution to the imbalance, because people`s desire to see new places will not just disappear.Instead, communities in fragile environments must achieve great control over tourism ventures in their regions, in order to balance their needs and aspirations with the demands of tourism.A growing number of communities are demonstrating that, with firm communal decision-making, this is possible.The critical question now is whether this can become the norm, rather than the exception.

Garnishes

noreply@blogger.com (Vikash) — Sat, 23 Oct 2010 08:01:00 +0000

Garnishes can be defined as food items placed around and on the top of a principal dishes for decoration.Which increases the sys appeal of the customers.

Dish Garnish

1.Shell fish cocktail Lemon

2. Sandwich Lettuce.Olive

3. Puree Soup Crouton

4. Roast Salad

5. Tandoori Chicken Lemon,Sliced onion

6 Curry items Chopped corriander

Accompaniments

noreply@blogger.com (Vikash) — Sat, 23 Oct 2010 07:56:00 +0000

Accompaniments - Accompaniments are those food items which completes the main dishes.Many dishes have seperate accompaniments whose flavour,taste and colour givethe contrast to the main dish.Food items such as sauces,vegetables,salad and certain meat items are served as accompaniments.They add to the buik and enhances the taste also.For example- tandoori chicken is accompanied with salad and mint sauce,fried fish with finger chips and tarter sauce.

Dish Accompaniments

1. Roast Pork Apple sauce

2. Roast Chicken Bread sauce

3. Roast Dish Apple sauce

4.Roast Turkey Bread sauce

5. Roast Mutton White onion sauce

6. Fish only Tomato sauce,Tarter sauce

Spices

noreply@blogger.com (Vikash) — Wed, 01 Sep 2010 17:30:00 +0000

Spices are natural products they are fruits, seeds, flowers and barks.They are used for their flavour and help to improve the taste of food.Spices are main ingredients of Nepalese and Indian Cookery.There are some Spices below:

English Nepali

1. Aniseed Saunf

2. Asafoetida Hing

3. Bay leaf/Cassia leaf Tejpat

4. Black Cardamons Alaichi

5. Green Cardamons Sukhumel

6. Chilly Khursani

7. Chives Chhyaapi

8. Cinnamon Dalchini

9. Clove Lwang

10. Cumin seed Jeera

11. Fenugreek seed Methi

12. Ginger(fresh) Aduwa

13. Ginger (dry) Sutho

14. Horse raddish Sarsyu

15. Mace Jaipatri ko Pat

16. Mango power Amchur

17. Mint Baabari

18. Mustard seed (dark) Tori

19. Nutmeg Jaiphal

20. Pepper Corn(Black pepper) Marich

21. Zanthozylum(Seezchune) Timur

22. Turmeric Besar

23. Carom Seed(Azown) Jwano

24. Camphor Kapoor

25. Pomegranate Anardana

26. Coriander seed Dhaniya

27. Melon seed Magaz

28. Tamarind Imali

29. Sesame seed Sarsue

30. Garlic Lasun

Name of some spices used in Indian food.

1. Turmeric Powder

2. Chilly Powder

3. Coriander Powder

4. Cumin Powder

5. Garam Masala Powder

6. Mace Powder

7. Cardamons Powder

8. Cloves Powder

9. Cinaman Powder

10. Curry Powder

11. Chat Powder

12. Shamber Powder

13. White Pepper Powder

14. White Pepper Powder

15. Jalzira Powder

16, Food Color

Whole Spices

1.Whole Cumin

2. Fenugreak Seed

3. Ajwan

4. Bay Leaf

5. Whole Garam Masala

6. Kassori Methi

7. Chilly

8. Magaj

9. Cashew nut

Herbs

noreply@blogger.com (Vikash) — Wed, 01 Sep 2010 17:27:00 +0000

Herbs are the leaves or steam of aromatic plants.Herbs may be used fresh, but the majority is dried, to ensure a continuous supply through out the year.Herbs have food value but are important from a nutrative point of view in aiding digestion because they stimulate throat to flow gastric juices.
The different types of herbs used in cooking are:

1. Basil

2. Bay leaf

3. Borage

4. Celery

5. Chervil

6. Chive

7. Dill

8. Coriender

9. Fennel

10. Tarragon

11. Thyme

12. Mint

13. Sage

14. Rose Merry

15. Parsley

16. Oregano

Types of Breakfast

noreply@blogger.com (Vikash) — Wed, 01 Sep 2010 17:20:00 +0000

1. Continental Breakfast

Bread + Milk + Preservatives ( Jam, Pickle, Honey).

2. American Breakfast

Fruits + Juice + Milk + Bakery + Ham/Sausages + Cereal + Preservatives + Egg + Vegetables.

3. English Breakfast

Fruits + Juice + Milk + Bakery + Fish + Cereal + Preservatives + Vegetables (jacket potato, saute mushroom, etc).

4. Indian Breakfast

Fruits + Juices + Dosa + lassi + Tea/Coffee + Vegetables.

Types of Breakfast

noreply@blogger.com (Vikash) — Wed, 01 Sep 2010 17:19:00 +0000

Mostly breakfast is served in table d`hote menu or fixed menu.Most commonly served breakfast are continental breakfast and full English breakfast.

A. Continental Breakfast - Continental Breakfast is further divided into two types.There are :

i. Cafe Complete

ii.Cafe Simple

i. Cafe complete - It refers to continental breakfast with bread rolls or toast with jam,honey and marmalade served with tea or coffee.

ii. Cafe Simple - It refers to continental breakfast consist of tea and coffee only with nothing to eat.

B. Full English Breakfast - Consist mainly of three or four courses.This menu consist choice amongest each courses.An examples of typical English breakfast menu is as follows:

i. Chilled fruit juices - Seasonal fresh juices Orange,tomato,pineapple,etc.

ii. Fruits - Banana,Apple,Papaya,Grapes,etc.

iii. Fish - Grilled tuna,Fried sole,Roasted trant,etc.

iv. Egg - Poach,Scrambled,Fried omelets,etc.

v. Meat - Sausage,ham,Bacon,Liver,etc.

vi. Breads - Toast rolls,Croissant,Bread stick,Honey,etc.

vii. Preserves - Jam,Marmalades,Honey,etc.

viii. Beverages - Tea,,Coffee,Hot Chocolate,etc.

ix. Vegetables- Baked Potato,Saute Mushroom,Grilled Vegetables,Tomatoes,etc.

Breakfast

noreply@blogger.com (Vikash) — Wed, 01 Sep 2010 17:14:00 +0000

Breakfast is a meal often light usually taken in the morning.This is the first meal of the day.The name comes from the concept that you have not eaten anything whilest sleeping.That is you are fasting during that time and break the fast with the first meal of the day which is known as breakfast.In french word we can call it as de jeuner.

International Soup

noreply@blogger.com (Vikash) — Wed, 01 Sep 2010 17:06:00 +0000

International Soup are the soups originated in different countries and continents and named after different historical figures or narrating to some great happenings.For example- Minestrone(Italy), Mulligatawny(Indian), French onion(France), Clam chowder(USA).

Thick Soup

noreply@blogger.com (Vikash) — Wed, 01 Sep 2010 17:02:00 +0000

Thick soups are divided into two categories,passed and unpassed soup.These soup should have smooth consistency.

A Unpassed soup

i Broth - Broth are made from the very good stock of beef or chicken or mutton which is garnish and thickened with a brunaise cut vegetables,dice cut of meat,chicken,rice,etc.

ii Potage - These soup are made mainly from vegetables base, the garnish of which are cut in meat and uniform size.These soups are unpassed and obtain theit thickening from the amount of garnish.For example - patage de legumes.

B Passed Soup - In these soup we use thickening agent to make it thick.

i Puree - Puree soups are made of starchy commodities and either thickened with the blend of the ingredients use or by using thickening agents.Fried croutons are used to garnish the puree soup.

ii Chowders - These are thick and heavy American soup,consists of potatoes,onion,bacon and seafood with milk or tomato base.For example of chowder are clam chowder,sea food chowder,etc.

iii Creme - Cream soup is made from white stock,milk,white roux,mire poix vegetable and bouquet garni.It is finished with milk and cream.These soup should be in a creamy consistency.Fried croutons can be used to garnish the soup.

iv Veloute - It is made from blond roux + white stock with other flavouring agents like mire poix and bouquet garni.Veloutes are finished with laison.i.e.mixture of egg yolk and cream.

v Cullises - These one soup made a base of poultry game or fish which have a moistening of stock or milk.The base is made in a puree and has another thickening agents.

vi Bisques = These are french soup made from shellfish puree and thickened with rice or cream.A small amount of wine may be added to enhance the flavour.

Thin Soup

noreply@blogger.com (Vikash) — Wed, 01 Sep 2010 17:00:00 +0000

This soup has thin consistency.They are clear highly flavoured and prepared without using thickening agents.

i Consomme - These are thin transparent soup.Classified by the addition of egg and minced meat.These are made from very good stock which are clarified,strained and garnish with the name and mature of consomme.They may be served both hot and cold.For examples- Consomme brunoise, Consomme Celestine,etc.

ii Bouillons - These are clear soup which have a garnish look in them.The garnish is removed after it is cooked and cut into small pieces and return to the soup or garnish.

Soup

noreply@blogger.com (Vikash) — Wed, 01 Sep 2010 16:55:00 +0000

Soup is a solid food in a form of liquid which has been enhanced with flavour,taste and containing nutrients extracted from the solid food.It is easily digestible and palatable.It is second course in french classical menu and first course if Hordoeuvre or appetizer is not served.A soup distinct in flavour,consistency appearance and taste.Soup can also be defined as a wholesome nutritious food made from rich stock, meat
, poultry, sea food, vegetables or cereals.

Classification of Salad

noreply@blogger.com (Vikash) — Wed, 01 Sep 2010 16:47:00 +0000

1. Simple Salad -It compose if one particular item usually vegetable such as lettuce,cabbage,potato,carrot,etc.Vegetable may be cooked or raw .

2. Compound Salad - It is made from the combination of several food items so it is also called mix salad.There may be use of vegetables cooked or raw,shell fish,poultry,meat and seasoned with dressing.

3. Special Salad - It consist of combination of several items including fish,sea food, mushroom, poultry, etc.

Salad

noreply@blogger.com (Vikash) — Wed, 01 Sep 2010 16:41:00 +0000

It is a food served with dressing that can be a cold dish or green vegetable or mixture of fruits or hot mixture of piquant or frozen mixture of fruits, meat, poultry and fish. There is the wide range of salad items suitable for use and one generally prepared by the cold kitchen or larder section of kitchen. Salad should be cold, crisp, piquant colorful, well seasoned and attractive.

Parts of Salad - There are four parts of salad they are.

i. Base or underlines - Basically the base consists of leafy green that is lettuce leaf. They add greatly to the appearance of most salad which may look necked on a bare plate if other wise. Salad green also gives height to the salad and help to confine loose pieces of food.

ii. Body - This is the main part of salad. Depending on its variety it may consist of single ingredients or multiple ingredients including meat, poultry, fruits, vegetables, cheese, etc.

iii. Garnish - The purpose of garnish is to give eye appeal to the salad, though it often adds to the flavor as well. The basic rule of it is to keep the salad simple. Garnish should harmonized with the rest of the salad ingredients and should be edible.

iv. Dressing - Salad dressing is liquid or semi liquid use to flavor the salad. They are sometimes considered or cold sauce and they serve the same function as of sauces, that are they flavor, moisten and enrich. For example

• Oil and Vinegar Dressing

• Mayonnaise based Dressing

• Cooked Dressing

noreply@blogger.com (Vikash) — Tue, 31 Aug 2010 10:23:00 +0000

Sukkot is one of the three holidays on which Jews from all over the land of Israel would make a pilgrimage to the holy city of Jerusalem. One of the most important things to make sure is that you have the four species and that they are all kosher. The four species, Arba’at Haminim, consist of the Lulav, Hadass, Aravah and Etrog. The waving of the species is a commandment from the Torah. Many people like to purchase etrog and lulav sets. Additionally, there are beautiful etrog boxes. Etrog boxes can be made of silver, wood and more.

Popular holiday gifts include Jewish jewelry, Judaica of different types, and, of course, Rosh Hashanah cards. Some cards incorporate general themes from Judaism, such as Star of David or the Menorah, while others embrace themes relevant specifically to Rosh Hashanah. For example, many cards show a picture of a man blowing a Shofar, with the Western Wall behind him. Another popular motif is the apple in honey. Some even combine the two by showing a red juicy apple blowing a Shofar!

When you visit a Judaica store you may find that Shofars come in many shapes. One of the reasons for this is that different traditions have adopted different types of Shofars. For example, a typical Yemenite Shofar is more convoluted yet in a straight line, while the traditional Shofar is rather hoof-shaped, with one end much wider than the other. On the narrow end of the Shofar a hole is punctured to allow the Shofar to be blown.

Dhal Bhat(Nepali Khana)

noreply@blogger.com (Vikash) — Tue, 31 Aug 2010 10:06:00 +0000

Making Brown Stock (1 Litre)

noreply@blogger.com (Vikash) — Tue, 24 Aug 2010 03:10:00 +0000

Ingredients Quantity

1 Bones (Mutton,Beef,Chicken,Veal) 1.5 Kg

2 Mire poix

Turnip 100 Gms

Onion 100 Gms

Carrot 100 Gms

Celery 100 Gms

3 Bouquet Garni

Pepper corn 15 Gms

Thyme 1/2 Spring

Bay Leaf 1-2 Leaf

4 Water 1.5Liters

5 Fat/Oil 100 Ml

Method of preparation

1 Cut the bones wash it and roast till brown in color

2 Fry the mire poix till brown in color in a separate pan.

3 Mix the brown bones and mire poix together,add bouquet garni and water.

4 Simmer for 4-6 hours,skimming from time to time.

5 Strain the stock,reboil and used as required.

Making White Chicken Stock (1 litre)

noreply@blogger.com (Vikash) — Tue, 24 Aug 2010 03:05:00 +0000

Ingredients Quantity
1 Chicken Bones 1.5 KG
2 Mire poix (vegetables) 150 Gms
3 Bouquet garni 25 Gms
4 Water 1.5 Litre

Method of preparation
1 Cut or break the bones and wash it properly
2 place the bones,mire poix vegetable,bouquet garni into the stock pot and add cold water
3 Bring to boil and skim off the scum, for time to time.
4 Allow the stock to simmer gently for 4-6 hours than strain and store for further use.

Stock

noreply@blogger.com (Vikash) — Tue, 24 Aug 2010 02:55:00 +0000

Stock is a soluble extract from the bones of mutton, fish, poultry veal, beef or game in water with different aromatic vegetables i.e. morepoix,bouquet garni,etc.It is a nutritious, strongly flavoured liquid.It is important foundation liquid that is used in the preparation of various dishes such as sauces,gravies,curries,etc.Nutrients are extracted by prolonged and gentle simmering of bones.

Types of stock

There are basically two types of stock white fish stock is the third one.They are:

A. White Stock B. Brown Stock

i.White Beef Stock i. Brown Beef Stock

ii. White Mutton Stock ii. Brown Mutton Stock

iii. White Veal Stock iii. Brown Veal Stock

iv. White Chicken Stock iv. Brown Game/Chicken Stock

Fruits

noreply@blogger.com (Vikash) — Tue, 24 Aug 2010 02:50:00 +0000

The fruit is a ripened ovary developed after fertilization containing seed Incorporated pericarp.The pericarp contain three layer.

1. Epicarp - Outer skin layer

2. Mesocarp - Middle layer

3. Endocarp - Inner most layer

Some of the classes of fruit

1. Stone Fruit - Apricot(Yellow Plum), Peaches, Damsons(Dark purple Plum).

2. Hard Fruit - Apples, Pears, Crab apple, Custard apple, wood apple.

3. Soft Fruit - Himalayan raspberry, Straw berries, Shad dock.

4 . Citrus Fruit - Grape, Orange, Lemon, Sweet lime, Mandarines, Kumquats, Tangerines, Pomegranate.

5. Tropical Fruit - Banana, Mango, Date (Khajuri, Khayur), Figs, Papayas, Persimom, Pine apple.

6. Dry Fruit - Almond, Brazil nuts(Brazil Bradam), Hazel nuts, Coconuts, Wall nuts, Raisin, Pistachio, Currants, Plum.

Fruit Composition

1. Water - 70% to 60% (Fresh fruit).

2. Carbohydrate - 27%.

3. Fibre - 0.2% to 3.1%.

4. Low content - Protein, Fat, minerals.

5. Vitamin - A, C.

6. Dry fruit are rich in calcium, minerals, iron.

7. Yellow fruits contain carotene which is converted in Vitamin "A".

Kitchen Safety Rules

noreply@blogger.com (Vikash) — Tue, 24 Aug 2010 02:48:00 +0000

To Prevent Cuts

1. Never try to catch falling knives.

2. Knife must be sharp.

3. The correct knife should be used for appropriate job.

4. Knife should be place flat on table.

5. Make sure using chopper that their is not any articles laying on table.

6. While carrying knives the point should be hold down ward.

7. Do not put knives on the washing up sink.

8. Use knives only cutting never used to open lids, cabs and other containers.

To Prevent Burnts

1. Always use white coat, white apron.

2. Hot pans should be held with wet cloth.

3. Pan containing hot ladder, spatula should be handled carefully.

4. Any article to be fried must be dried.

5. It is important to check the stem before opening the steamer and be sure no one is in the way of the steam.

If accident happens.

1. Do not panic the wrong reaction will increase the intensity of accident.Be as clam as possible.

2. Avoid putting one self in unnecessary danger.

3. Never hide any accident.

Kitchen Hygiene

noreply@blogger.com (Vikash) — Tue, 24 Aug 2010 02:44:00 +0000

The study and pratice of cleanliness for good health and preventing disease in the kitchen is called kitchen hygiene.When this condition is maintained that is called hygiene kitchen.

1. Receiving quality supply.
2. proper ventilated kitchen.
3. Regular check of store and its suppiles.
4. Working table, deep fryer, etc should be wiped regularly.
5. Doors must be clean.
6. Regular exchange of garbage bag.
7. Equipment which are not in regular use should be checked and well maintained.

How to Purchase and Store Meat

noreply@blogger.com (Vikash) — Tue, 24 Aug 2010 02:40:00 +0000

1. Meat from internal organ should be neatly clean and well cooked and mix with herbs and spices and again cooked to prepare luicious dishes.

2. Meat is delicious dish items for germs and bacteria of many disease for example = Fiatal disease, Tape warm, etc.

3. Reckoning of age at which quiete proper to execute animal for meat.

a. Unscatterd he-goat - 8 to 9 year.

b. Scatterd he-goat - 3 to 4 year.

c. Buffalo bull - 3 to 4 year.

4. Healthy animals are strong and stout or well fed animals thus brisks nature.

5. Buffalocbull,he-goat are it from long distance walk should be given a time to rest for 2 to 3 days.

6. Animals to kill day before today should be avoid to eat too much fooder of any kind.

7. Executed things should be hunged in well ventinated room or cold room after cleaning entrails parts.There is a cancer causing toxicant in stool of every animal.So beware of spreading stool while cleaning entrail parts.

8. Do not cut meat placing it on straw mat, bamboo strips, mats Zinc, etc.

9. Do not purchase meat with lots of blood also white cooking if meat get blackthen do not consume those meat.

10. Meat cooked in juicy way at summer season should not kept in room temputure mare than 2 hour.

11. Duck and Chicken meat are the best source of protein.It contains 25.6% and 25.9% protein respectively.Similarly other animals meat such as Buffalo 19.4%, Pig 18.7%, Goat 18.5% protein( 1gm of protein = 4 calaries energy)

12. There are two types of meat red and white meat.

13. Faded meat or stale meat are of brownish grey.

14. Raw meat is best store in wrapped in plastic pouches in cool airy place.

15. Cook meat if to be store should be cooled quickly snd store in refrigerator.

Pea Soup

noreply@blogger.com (Vikash) — Tue, 24 Aug 2010 02:37:00 +0000

Chowder-Soup

noreply@blogger.com (Vikash) — Tue, 24 Aug 2010 02:35:00 +0000