TOURISM / HOTEL / CUSINE

The Impact Of Wilderness Tourism

2010-11-12T03:12:00.000-08:00

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

2010-10-23T01:01:00.000-07:00

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

2010-10-23T00:56:00.001-07:00

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

2010-09-01T10:30:00.000-07:00

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

2010-09-01T10:27:00.000-07:00

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

2010-09-01T10:20:00.000-07:00

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

2010-09-01T10:19:00.000-07:00

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

2010-09-01T10:14:00.001-07:00

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

2010-09-01T10:06:00.001-07:00

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

2010-09-01T10:02:00.003-07:00

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

2010-09-01T10:00:00.001-07:00

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

2010-09-01T09:55:00.003-07:00

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

2010-09-01T09:47:00.000-07:00

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

2010-09-01T09:41:00.000-07:00

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

2010-08-31T03:23:00.000-07:00

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)

2010-08-31T03:06:00.000-07:00

Making Brown Stock (1 Litre)

2010-08-23T20:10:00.000-07:00

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)

2010-08-23T20:05:00.000-07:00

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

2010-08-23T19:55:00.000-07:00

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

2010-08-23T19:50:00.000-07:00

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

2010-08-23T19:48:00.000-07:00

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

2010-08-23T19:44:00.000-07:00

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

2010-08-23T19:40:00.000-07:00

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

2010-08-23T19:37:00.000-07:00

Chowder-Soup

2010-08-23T19:35:00.000-07:00

Kabobeesh-Chicken

2010-08-23T19:32:00.000-07:00

Meatballs

2010-08-23T19:29:00.000-07:00

Scallopini

2010-08-22T19:57:00.000-07:00

Fried Chicken

2010-08-22T19:44:00.000-07:00

Porkchop

2010-08-22T19:43:00.000-07:00

Kens-KingCrabLegs

2010-08-22T19:42:00.000-07:00

Dos-Mexican HotDog

2010-08-22T19:41:00.000-07:00

Kabobeesh-Resham Kebab

2010-08-22T19:39:00.000-07:00

Meritage-PorkBuns

2010-08-22T19:38:00.000-07:00

Chicken-Manchurian

2010-08-22T19:36:00.000-07:00

Kabobeesh-Pakistani Kebabs

2010-08-22T19:35:00.000-07:00

Derivatives of Mother Sauce

2010-08-13T10:32:00.001-07:00

1 White Sauce (Bechamel)

a Mornay Sauce - Bechamel + Parmesan cheese + cream + egg yolk served with fish egg and vegetables.

b Soubise Sauce - Bechamel + Sauted and mixed onion + pepper + nutmeg and strain served with egg and boiled fish.

c Onion Sauce - Bechamel + minced onion cooked in milk + seasoning + nutmeg with roast mutton and eggs.

2 Brown Sauce (Espagnole Sauce)

a Demi Glaze - 50% of brown stock + 50% of brown sauce reduce to half which is used to make other sauces.

b Chassenr Sauce - Demi glaze + mixed mushroom + sauted chooped shallot + chopped parsley served with veal cutlet,beef steak and grilled fish.

3 Tomato Sauce

a Itelienne Sauce (Neplotine Sauce) - Tomato sauce + demi glaze + chopped shallots + mushroom + lean ham + finelly chopped herbs with lamb cutlet and liver,pizza,etc.

b Provencale Sauce - Thin tomato sauce + sauted slice mushroom + chooped parsley + garlic + tomato concasse + sugar served with egg,fish and shell fish.

c Bar be que sauce - Tomato sauce + Ketchup + vinegar + sugar served with bar be que meals.

4 Veloute Sauce

a Allemande Sauce - Chicken veloute + egg yolks + mushroom trimming + cream + lemon juiceserved with poached chicken.

b Supreme Sauce - Chicken veloute + white wine + parsley + shallots + mushroon + fress cream + egg yolk + lemon juice served with chicken.

c Normande Sauce - Fish veloute + mushroom + oyster sauce + fish fumet + chopped parsley + tomato concasse + sugar served with fish and shell fish.

5 Mayonnaise Sauce

a Tarter Sauce - Mayonnaice sauce + hard egg yolk + chopped gherkin + chopped pimentos + chopped onion + chives served with fried fish and shell fish.

b Remoulade Sauce - Mayonnaise sauce + mustard paste + chopped capers + parsley + gherkin + taragon and finish with anchovy essence served with fried fish,lobsters and cold meat.

c Cock Tail Sauce - Mayonnaise Sauce + tomato ketchup + worcester sauce + tobasco sauce + cream + lemon juice served with shell fish.

6 Hollandaise Sauce

a Bearnaise Sauce - Hollandaise sauce + chopped tarragon + cherisl served grilled fish and steak.

b Choron Sauce - Bearnaise sauce + tomato puree served with grilled or sauted meat.

Hollandise Sauce

2010-08-13T10:32:00.000-07:00

Hollandise Sauce is a warm yellow rich sauce.It contains a high percentage of fat and egg yolk.It is served over grilled or baked fish.vegetables,etc.

Making Hollandise Sauce

Ingredients Quantity

1 Butter 500 gm

2 Egg yolk 4 no.

3 Vinegar/Lemon juice 30 ml

4 Crushed Pepper Corn 8 no.

5 Salt to taste

Method of Preparation

1 Melt the butter in a pan and set a side.

2 Heat the pan and add crushed pepper corn and vinegar and reduced over slow heat.

3 Mix the egg yolk and whisk briskly.

4 Place the bowl in a double boiler and whisk the egg yolk.

5 Now add melted butter gradually and whisk till it blend well and forms a smooth consistency.

6 Correct the seasoning and store in a cool place.

Mayonnaise Sauce

2010-08-10T02:06:00.000-07:00

Mayonnaise Sauce is a rich,thick,creamy cold sauce with mixture or emulsion of salad oil,egg yolk,vinegar and seasonings.

Making Mayonnaise Sauce

Ingredients Quantity

1 Egg yolk 7 no.

2 Mustard powder 1 Tbs

3 Vinegar/Lemon juice 25 ml

4 Olive oil/salad oil 1 liter

5 Salt and Pepper To taste

6 Sugar 15 gms

Method of Preparation

1 Place the egg yolk in a clean bowl.

2 Add mustard powder and sugar and whisk properly.

3 Pour the oil little at a time over the mixture slowly.

4 Whisk gradually until all oil gets in corporated

5 If the mixture become tight to whisk ,add little vinegar at a time.

6 When the mixture become light and creamy,check for seasoning.

7 Place in a clean air tight container and refrigerate.

Veloute Sauce

2010-08-05T22:21:00.001-07:00

Veloute sauce is prepared from blond roux and white stick and it gets its name from the type of stock used.Examples = fish veloute and chicken stock = chicken voloute,etc.

Making Veloute Sauces

Ingredients Quantity

1 Butter 90 gms

2 Flour 90 gms

3 Stock 1 liters

4 Salt and pepper To Taste

Method of Preparation

1 Heat the pan and prepare blond roux with equal quantity of butter and flour.

2 Gradually add the cold stick into the blond roux,stirring continuously to avoid lump formation.

3 Simmer for an hour.

4 Strain through the strainer and cover with butter to prevents skin formation.

Tomato Sauce

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It is a sweet and sour piquant garlic flavoured sauce used mainly as an accompaniments of Italian food.

Making Tomato Sauce

Ingredients Quantity

1 Tomato chopped concasse 500 Gms

2 Tomato Puree 100 Gms

3 Brown Stock 500 Ml

4 Flour 60 Gms

5 Butter 60 Gms

6 Bacom Trimmings 40 Gms

7 Mire Poix Vegetables 60 Gms

8 Bouquet Garni 15 Gms

9 Chopped Garlic` 100 Gms

10 Salt,Pepper,Sugar To taste

Method Of Preparation

1 Melt the butter in a pan

2 Add roughly chopped vegetable and chopped garlic and saute it till slightly brown.

3 Mix the flour and fry till it get a sandy texture and brown in color.

4 Add tomato puree and chopped tomato concasse and stir it.

5 Add the stock,stir it to prevent from lumps formations.

6 Correct the seasoning and cook for 1-2 hours.

7 Skim frequently and strain

Brown Sauce (Espangnole)

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It is originated from Spain so its name came as Espagnol.Brown sauce is made from brown roux + brown stock + mire poix + bouquet garni.It is one of the popular and mainly used mother sauce from which many derivates of the sauces can be prepared.

Making Brown Sauce

Ingredients Quantity

1 Bones 2.5 Kg

2 Oil/Fat 200 Ml

3 Flour 200 Gms

4 Brown Stock/( Water) 3-4 Litres

5 Tomato Puree 100 Ml

6 Mire Poix Vegetable 75 Gms

7 Bouquet Garni 15 Gms

8 Salt & Paper Seasoning

9 Red Wine 15 Ml(For Flavour)

Method of preparation

1 Cut the bones in medium sized pieces and blanched it.

2 Saute or oven roast the bones till dark brown in color.

3 Fry mire poix vegetables till brown in a thick bottomed pan.

4 Add flour and butter and make brown roux.

5 Put brown bones into brown roux and add brown stock/water.

6 Add bouquet garni and simmer for 4-6 hours.

7 When the sauce came its desired consistency,add tomato puree and strain through conical strainer and finish the sauce with red wine.

White Sauce (Bechamel)

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Bechamel is a mother term of white sauce.It is made from white roux and milk colute.( Studded onion eith bay leaves and cloves)

Making White Sauces

Ingredients Quantity

1 Flour 90 gms

2 Butter 90 gms

3 Milk 1 Litre

4 Co lute 2 no.

Method Of Preparation

1 Bring the milk to boil with studded onion and set a side.

2 Melt the butter in a thick pan and add flour to make white roux.

3 Pour the milk into the roux stirring constantly to avoid limp formation.

4 Simmer for half an hour.

5 Strain through conical strainers and check for seasoning.

Defination of mother Sauce

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The sauce from which many other sauces or derivation sauce can be produced only by adding one or two ingredients is called mother sauce.

Sauces

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Sauces is a liquid or semi liquid mixture of stock and thickening agents.There are liquid accompaniment which is served with main dishes.A perfect sauces has a colorful appearance a definite taste and compliment with those food that it accompanies.

Role important of sauces.

1. It enhance or imports flavour.

2. It gives or add colors to the food for good presentation.

3. It helps in digestion.

4. It give moistness to the dry foods.

5. It enhance or adds nutritive value of the food.

6. It lend or give the mane to a dish such as (Fried fish with hot garlic sauce).

7. It balance the taste of food.

8. It make the food more palatable.

Thickening Agents of Sauces

1.Roux - Equal quantity of flour and butter cooked together till sandy texture.

i. White Roux - Equal quantity of butter and flour cooked together till sandy texture without clearing.

ii. Blond Roux - Equal quantity of butter and flour cooked together with moderate or little brown in color.

iii. Brown Roux - Equal quantity of butter and flour cooked together till sandy texture till brown color.

2. Starch - Arrowroot,corn flour,potato starch etc are used as thickening agent.

3. Egg yolk and cream - The mixture of egg yolk and cream is called liaison.It is the finishing agent of the end of other cooking after adding liaison to the product it should never bring to boil as it will get curded.

4. Burre maine - This is the mixture of uncooked mass of equal quantity of butter and flour together which can be poured straightly over boiling liquid and storied in order to make it thick.

5. Blood - Blood can also be used as a thickening agent mainly for cooking game.

Eleven Course French Classical Menu

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1. Horsd`oeuvre / Appetizer - There are the food served at the starting of the meal which increase the appetite.For example - Smoked salman,Saviar,Salads,etc.

2. Potage / Soup - Variety of soups.

3.Poission / Fish - Variety of fishes are served.Baked hod dock,Poached fish etc.

4. Entree / Fish main course - Are generally small welt garnished dishes ready to serve and accompanied with rice gravy or sauce.Liver,Cutlet,etc.

5. Releve - These are normally large than entree and on the menu of these may be clubbed together.These may have meat items with roast gravy.

6. Sorbet - This is the water ice flavoured with liquor and served as a rest in the long french meal courses.Lemon sorbet,mango sorbet,etc.

7. Roti / Roast - Always consist of roast game,poultry of meat served with its own roast gravy or sauce.Example - Roast chicken,Roast duck,etc.

8. Legumes / Vegetables - Vegetables served by different method .Example -Cauliflower moray,Boiled jacket potato,etc.

9. Entremets / Sweets - May be hot or cold like souffles,puddings.

10. Savouraeux ( Tit bits) - Small savoury items served.

11. Dessert - All forms of fresh fruits and nuts served with castor sugar.

12. Tea / Coffee.

Basic Culinary Terminologies

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1. `A la - It means in the style of for example- Chicken a`la kive.

2. Appetizer - Light food items usually served as the first course of meal.

3. Au gratin - A baked dish sprinkled with greated cheese.

4. Aromates - Aeromatic green herbs,vegetables,spices which give good aroma or flavour.

5. Bain marie - IT is a equipment which contain hot water to keep the food hot without burning.

6. Basting (Polishing) - To mosten the food products with fat or oil.

7. Bar-be-que - Food cooked in the open fire over a char coal.

8. Bouquet garni -A bunch of dry green herbs consist of bay leaf,thyme,parsley,basil,pepper corn etc.Tight together in a muslin cloth used for flavouring sauce,stock,soup and remove before serving dish.

9. Brunise - Small dice cut of vegetables for garnish.

10. Cafe - Coffee.

11. Champignon - Mushroom.

12, Canape - Slavery pieces of toasted bread topped with savoury food like- tomato,cheese etc.

13. Crepe - Pan cake.

14. Cuisine - Kitchen,Cooking.

15. Croutons - Small dices of fried / toasted bread,used as a garnish foe soups.

16. Cole slaw - A type of salad with mixture of vegetables and mayonnaise sauce.

17. Espagnole - Brown sauce.

18. Entree - A main course of meat / poultry.

19. Gateau - Cake.

20. Glace - Ice cream.

21. Garnish - To decorate food / dish on top,for attractive appearance.

22. Gherkins - Small baby cucumber usually pickled.

23. Lait - Milk.

24. Laision - Thickening agent mixture of egg yolk and cream.

25. Legume - Vegetables.
26.Mire poix - Aroughly cut aeromatic root vegetables onion,carrot,turnip,celery,leek,etc can be added to soup,stock and sauces.

27. Mise-en-place - Preparation of the place or things before actual work is start.

28. Moxo Sodium Glutamete ( MGS ) - Also referred as Chinese salt / tasting powder,Ajinamotto.

29. Oeuf - Egg.

30. Oignsm - Onion.

31. Potage - Soup.

32. Parmesan - Italian hard cheese used as garnish.

33. Poulet - Chicken.

34. Poission - Fish.

35. Riz - Rice.

36. Roti - Roast.

37. Roux - Equal quantity of flour and butter.These are of three types.i. White roux, ii. Brown roux, iii.Blond roux used as thickening agents for soup,sauces and gravies.

38. Seasoning - Salt and pepper.

39. Skewer - A metal / wooden pin to skew meat pieces.

40 Skim - To remove unwanted froth from the surface of the liquid food.

41. Zest - Outer skin of fruits used for flavour sing and garnish.

Spaghetti Alfredo with ham & mushroom

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Vegetable Fried Rice

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Harbour Fish & Chips

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Crackling Roast Pork

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Black Pepper Chicken Chop

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Hungarian Pork Goulash

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Mutter Paneer

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Pork Chop and Apple Sauce

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Shahi Korma

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Orange Onion and Rosemary Salad

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Spinach Pear and Endive Salad

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Peaches on the Lamb

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Gobi Lollopops

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Palak Paneer

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Mount Gaurishankhar

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Khasi Ko Choyla

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Salad Darbaria

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Aloo Kurilo

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Royal Chicken

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Club Sandwich

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Winter Sizzler Barbequed Chicken

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“Hot and Fast” Beef Brisket

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Burger

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Butter Chicken and Chicken Biryani

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Method of Cooking(Dry Media)

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a. Broiling - This is the cooking by direct heat in a pan or plate which should be greased to avoid sticking.This is the synonymous to the grilling.The food is cooked uncovered.It imparts the peculiar flavour to the food .For example - puff corn,mustard seed,etc.

b. Baking - The food to be cooked by this method is surrounded by hot air inside the closed oven.This method is used to cook cakes and bakes,breads,vegetables,etc.The temperature of the oven range is in between 250*F-500*F.

c. Smoking - Smoking is the slow cooking method and in some cases it takes up to 2-3 days.The smoke came out of the cedar wood saw dust imparts peculiar flavour of its own.Smoking is done in a closed room and meat pieces to be cooked are marinated with the rock salt or black salt to make tender.

d. Micro wave Cooking - This is the very fast method of cooking where high frequency waves are made strike in the food inside a specially made chamber.There are good methods for airlines and cafe services.

Method of Cooking(Fat Media)

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a. Frying - This is the method of cooking in which food to be cooked are brought in contact with hot fat.There are two types of frying. They are
i. Deep fat frying.
ii. Sallow fat frying

i. Deep fat frying - The food to be cooked by this method are completely immersed inside the hot fat so that maximum amount of fat/oil is required.The temperature of the oil should be too high and too low.i.e.Should be moderate the food generally required coasting of battle.

ii.Sallow fat frying - In this method only little fat or oil is required to cook.The food is turned both side so that the food may be evenly cooked and browned on both side. Only the pre-cooked food are cooked by this method so that,it required short time for cooking.For example- Omelates.

b. Soute - This is the special types of cooking.The food is cook dry by means of little amount of fat.Normally pre-cooked foods are cooked by this method. Example - Chicken saute, Vegetables saute,etc.

c. Grilling - This is the faster method of cooking in a iron plate and is done for the quality meats and steaks.The meat is first marinated to make it tender seasoning in marination includes mustard paste,vinegar,salt,pepper,pineapple juice,Worcester sauce,lemon juice,etc.The iron plate or griller is greased before putting the meat on it to prevent from sticking of meat.

d. Roasting - Roasting is done for expensive meat cuts which are tender.It is done in a very little amount of fat, and basting is done regularly.While roasting to prevent from the extra dryness of the foo.There are four types of roasting they are:

i. Spite Roasting - Food is brought in contact with the direct flame of fire.The food is basted regularly and the pieces are turn time to time so that the food may evenly cooked and brown from all sides.The food or meat cooked by this method imparts peculiar favour.For example - Sekuwa,Bar-be-que etc.

ii. Oven roasting - This is the very convient method of cooking and doesn't need constant attention as we can set time and temperature of the oven.The food hens to be cooked in the oven should be premarinated and the oven should be pre-heated.The food should be basting regularly.Temperature 150*C - 180*.
iii.Pot Roasting - This method is used where an oven is not available.In this case the joint to be roasted are put inside the thick bottomed pan which is covered from all side and cooked in a slow fire.The meat is pre-marinated and basting is done regularly while cooking.

iv. Tandoori roasting - The food or meat items are cooked in a mud or clay oven which impart the peculiar flavour of clay.The meat is pre-marinate and basting is done regularly during cooking.

Method of Cooking(Water Media)

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a. Boiling - In this cooking method,maximum amount of water is needed and heated up to 100*C.The temperature may be recognized by the presence of bubbles in the water. In case of cooking vegetables by this method following points should be remember.
i. Vegetables grown above the ground are cooked in the boiled salted water.
ii.Vegetables grown below the ground are started with cold salted water.

b. Parboiling - Partial or incomplete process of cooking is known as parboiling or blanching.The food articles that are to be cooked by any other method of cooking are first of all blanched.

c. Steaming - The food to be cooked by this method is surrounded by hot air from all sides and the food is placed just above the boiling water in a steamer.This is the fast method of cooking.The temperature is about 150*C for example - MO MO, Wine etc.

d. Poaching - Poaching means cooking slowly in a minimum amount of liquid with the base of aromatic vegetables.The liquid or water should be in a simmering temperature(80*-82*C) and should not be allowed to boil.The food cooked in this way is very popular and easily digestible and good for sick and old people.

e.Stewing - This is the very gentle method of looking in a closed pan in a minimum amount of liquid,in the bed of aeronautic vegetables for flavour.The food to be cooked by this method should never be covered more than half by liquid or water which is never allowed to boil.i.e.cooked in simmering temperature.

f. Braising - This is the most difficult method of cooking Erich is the combination of stewing and pot roasting.Only sufficient amount of liquid is used to present the food from burning.Example- Braised chicken,Braised mutton. After stewing the food is cooked by roasting method of cooking, in which the juice is used as a gravy or sauce.

Vegetables

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Vegetables are plants or parts of the plants served as a main course, appetizer or as an accompaniments to the main dish. A part from their nutritive value,
vegetables probably do more than any other group of foods to add eye appealing color, texture and flavor to our daily food. It is important to select a vegetable with desired color to heighten the appearance of meal served.

Quality sign of vegetables.
a. Root vegetables - These should be clean, form, sound unblemished, even size and shape.
b. Green vegetables - It should be fresh, bright in color and crisp.

Treatment of vegetables.

a. Check for freshness.

b. Check for size and weight.

c. Wash under running water.

d. Soak in water for ½ an hour.

e. Rinse in cold water.

f. Soak in iodized water.

g. Give in final rinse.

h. Wipe it up with clean duster and store it in a proper temperature.

Types of menu

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Basically there are two types of menu.

1. A’ la carte - A’ la carte means from the card, this is a multiple choice menu in which each item is listed down in specific sequence with individual price. It is also known as choice menu. The guest is only charge for the items consumed.

2. Table d’ hote - The literal meaning of table d’ hote from table of the host. It is a fixed menu which has no choice or has limited choice. It usually includes 4 to 5 course at fixed price. In these types of menu each dish is not individually priced but the complete meal is sold to the guest for a fixed amount. Some of the restaurant offers fixed menu for breakfast, lunch, dinner and generally banquet functions such as marriage ceremonies.

Menu is a price list of food and beverage items available in food and beverage outlets. Menu is also termed as “Bill of fare” or “Price list of food and beverage items”. This is one of the most important parts of modern catering operations.A menu also has to be well designed since it acts as a selling tool. It helps the guest to select the food items according to their choice and budget. The list of menu is presented in a card known as “Menu card” which should be clean, attractive and pleasing colored to match the decor of the restaurant.

Aims of Objective of cooking

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1) Cooking helps to make food more digestible.

2) Cooking increase more portability.

3) Cooking makes food more attractive.

4) Cooking introduce variety many different types of dishes can be prepared.

5) Cooking helps to provide a balanced meal.

6) Different ingredients combined together in one dish make it easier to provide a balanced meal.

Introduction of food preparation department

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Basically food production department is also known as Kitchen. Food production department is one of the most complex and organized section in catering establishment. This department deals with the preparation of various types of food from raw materials to edible food items with the help of heat. The staffs of this department are responsible to create the food of actual taste, color and presentation.

The food production department follows a follow pattern which commerce with the purchasing and selecting of raw materials, their handling processing and the ultimate presentation of the dishes, to the consumer where food service takes over.

Cooking is defined as chemical process, the mixture of ingredients, decision making, technical knowledge, the application and withdraws of heat and manipulative skills.

In French word “CU SINE” devotes the art of cooking, preparing dish and place in the kitchen where they are prepared.

Types of Hotel (Categorization by facilities)

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1. One Star Hotel(*) - In one star hotel it is difficult to find quality services such as: a. Telephone services.

b. Front office services.

c. Laundry services.

2. Two Star Hotel(**) - In two star hotel we find such facilities such as:

a. Quality services.

b. Large bed room.

c. Restaurant on premises.

d. Direct dial telephone.

3. Three Star Hotel(***) - In three star hotel we find such facilities such as:

a. 24 hours phone services.

b. All facilities of two star including color TV.

c. Guest transport facilities arrival and departure.

d. Should have conference hall.

e. Should have one bar.

f. Restaurant on premises.

g. Swimming pool.

4. Four Star Hotel(****) -

a. All facilities of three star hotels.

b. Staff should be well trained and knowledgeable.

c. All extra facilities such as hair cut, massage, medical, beauty parlor, health club, etc.

d.Standard and high quality services.

e. Shopping center should be there.

f. Especiality restaurant on the premises.

5. Five Star Hotel (*****)

a. All facilities of four star hotels.

b. Lobby should be well furnished.

c. Twice daily maid service.

d. Superior restaurant should be there.

e. Especiality restaurant should be there for example Indian, Chinese, etc.

f. Large swimming pool.

g. Large bed room.

h. Service quality and standard should be beyond the comfort.

Types of Hotel (Catagorization by numbers of rooms)

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A. Small Hotel - Not more than 25 rooms.

B. Medium Hotel - More than 25 and up to 100 rooms.

C. Large Hotel - More than 100 and up to 300 rooms.

D. Very large Hotel - More than 300 rooms.

Types of Hotel (Categorization by types od plan)

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a) E.P.(European plan) - Bed only

b) B. B or C. P plan - Bed and Break fast or Continental plan

c) M.A.P (Modified American plan) - Bed + Lunch or Dinner + Breakfast

d) A.P (American plan) - Bed + Breakfast + Lunch + Dinner (3 meal)

Types of Hotel (Categorization by types of clients)

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a) Group Hotel - Those hotels which are mainly established to accommodate group is called group hotel. Such hotel offers A.P plan and mostly target for seminar, meetings, etc.

b) Commercial Hotel - These hotels are suitable for business peoples and should have facilities of Email, Photo copy, Telephone, Internet, etc.

c) Family Hotel - Those hotels which are suitable for family stay is called family hotel. Such hotels also normally offers A.P plan.

Types of Hotel(Categorization by location)

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A. Down town or city Hotel - Usually afford by business man and are situated in the heart of city, rates are expensive because of its rate of investment (ROI), location advantages etc.

B. Suburban Hotel - These hotels are located little far from the city area and the rate in moderate in these hotels. These hotels are ideal for budget travelers. Normally guests are staying in M.P.A plan. C. Resort - Easily accessible by train, bus, motor bike, car etc. Resorts are suitable inside the jungle, along the sea beach, up on the hilly area but far from the crowded city. Holiday makers usually afford these types of hotel because of cheapest rate.D. Airport Hotel (Transit Hotel) - Guest with few hours to stay in the city and have already leaved the city hotel used these types of hotel. Guest does not have to sign on lease.
E. Motel - Conjunction of two words “Motor” and “Hotel” is motel. This concept was born from American. Motels are situated along the high way with petrol pump facilities, auto mechanism, food and beverage facilities, accommodation (roof over the head).

HOTEL

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The word “HOTEL” is made by the combination of five letters. They are

H - Hospitality

O - Organization/ Obedience

T - Truthfulness, Tactfulness, TimelyE - Eager to serve, every day to work

L - Loyal

In the simple language Hotel is also known as “Home away from Home”. It is the establishment where guest can get food, accommodation, pleasure, luxury and security through the payment.British Law has defined “Hotel” as a place where a benefied travel can receive food and shelter provides and he should be in a position to pay for it and in a fit condition to receive it. Hence a hotel must provide food, beverage and lodging to travel on payment and has it turn the right to refuse if the traveler is drunk or in disorder or is not in position to pay the money.

Tourism

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Tourism is the temporary movement of people to different destinations away from their homes, where they normally live, works and execrates different activities during their stay.
Tourism industry is kind of industry, associated with providing leisure activities concerned with travel, natural beauty, food and accommodations, entertainments and other facilities for the people who are visiting a place for pleasure.
There are four components of tourism without which the tourist are not willing to travel they are;
a. Attraction
i. Natural
ii. Man made

b. Accommodations
c. Accessibility or Transportation
. Amenities

Tourism is the temporary movement of people to destination outside their normal place of work and residence, the activities undertaken during their stay in those destinations, and the facilities created to cater to their needs. According to Goeldneret “tourism is a composite activities, services and industries that delivers a travel experience, transportation, accommodations, eating and drinking establishment, shops, entertainment, activity facilities and other hospitality services available for individuals or groups that are travelling away from home.
Tourism is not a new phenomenon for Hindus. In Sanskrit literature there is found different terms for tourism derived from the root attain, which means leaving home for some time to other places. They had different types of tourism know as paryatam deshatan and tirthatan. We get even many references of akhet and vihara. The economists and other social scientists that make forecasts concerning the nature of human society in the future seem to indicate that all modern countries are progressing quite rapidly towards life styles. Which favor the growth and development of tourism?