Knowledge in hotel industry

Front Office Room Positioning Formulas

Formula to calculate everything required from a front office executive. Good for calculating without computer and IDS and Micros.

TS-04 Question Paper

Model question paper of TS04 of IGNOU for BTS and DTS

TS05 Question Paper

Model question paper of TS04 of IGNOU for BTS and DTS

Veg Cookery

Food Production Operations - Veg CookeryTo be interested in food but not in food production is clearly absurd!…Wendell Berry, American environmentalist, a Poet and a Farmer.Vegetarian cookery involves preparing food by using cereals, grains, lentils, vegetables, fruits, soya, tofu, seeds, spices, herbs, and nuts. Animal products such as milk, curd and honey are also used in this cookery.Vegetables are very important ingredients in various cuisines around the world. Vegetarian cookery provides a wide range of eye-pleasing colors, texture, fiber, and vitamins. It also provides low calories as compared to non-vegetarian cookery.Introduction to GrainsGrains are small dry seeds consumed worldwide. They are popular as one of the important ingredients of vegetarian cookery due to their nutrient value and ease of availability. The grains are of two types −CerealsThey are the seeds obtained from various grass plants such as Wheat, Rice, Barley, Ragi (Malt), Jowar, Bajra, Maize, and Millet. In most of the countries, they are consumed as a part of staple food.PulsesThey are the seeds obtained from vain and shrub plants such as peas, Bengal Gram, Horse Peas, Chick Peas, and Indian Beans. They have an important place in vegetarian staple food consumed around the world.Introduction to Pulses or BeansThe beans need to be cooked before consuming. Beans can be soaked in water to bring out sprouts, which are very healthy food. Beans can be used in direct/husked/split forms too. There are numerous ways in which the beans are used in cookery.Use of Vegetables in CuisinesThe vegetables are an integral component in stews, soups, gravies, and curries. They are best when consumed cooked. Some vegetables such as sun-dried tomatoes are used in Italian cuisines. To make pickles, vegetables are often for longer shelf life. Vegetables are often used not only in fresh form but also in dried or pickled form.Classification of VegetablesIn vegetarian cooking, vegetables are the prime ingredients. Let us see their classification on the basis of their place in the context of plant structure.Leafy VegetablesThey are the leaves of the vegetable plant. They can be either consumed directly or cooked. They can be used in salads for direct consumption, in gravies, soups, and other foods. They have short shelf life, say a couple of days.or example, fenugreek, spinach, dill, curry leaves, cilantro, parsley, mint, oregano, thyme, basil, and leeks of onion and garlic.These vegetables may have pests on the back of their leaves. Hence while selecting the fresh and good quality leafy vegetable, the buyer needs to be careful. In addition, they must be cleansed thoroughly before using to wash off any pesticides present on the leaves.Root VegetablesThey are the roots of the plant. For example, Radish, beet root, turnip, Malanga, and carrot. They can be consumed raw or cooked after cleaning off the soil properly. Root vegetables must be preferably peeled before using.They are used for preparing stews, side dishes and salads.Stem VegetablesThey are the useful stems of the plant and have high quantity of mass. They can be cut, chopped, or diced. They can be consumed raw or cooked. Their shelf life is longer than leafy vegetables but shorter than bulb vegetables.For example, Asparagus and lotus stem. The North Indians use lotus stem in pickles.Tuber VegetablesTuber vegetables are the swollen part of the stem that grows underground. Potatoes are used all over the world in a wide range of cuisines. Fresh ginger and turmeric are used to prepare pickles and pastes.For example, Potato, Ginger, Turmeric, and artichoke are some of the stems, which grow underground.Fruit VegetablesThey are the fruits of a plant and are called culinary fruits. They grow in large quantity. Some of them can be eaten raw and rest all need cooking. They need to be cleaned, cut into pieces, and grilled or cooked for consumption. The chefs require to pay extra attention while cutting for the presence of any pests inside these vegetables.For example, Eggplant, green chilies, coconut, Ladies finger (okra), tomatoes, cucumber, various types of gourds, pumpkin, and various colored bell peppers (capsicums), drumsticks. Fruit vegetables are used to make stock, soups, and stews.Bud VegetablesThey are prominently the bud part of their plant. For example, Lettuce and cabbage. They appear as if unopen or bloomed at the time of their harvesting. They are mostly consumed directly. Lettuce is used in sandwiches and salads. Cabbage is an important ingredient in South Asian cuisines.Bulb VegetablesA bulb is an underground part of the plant where nutrients are stashed. These bulbs are one of the main ingredients in cookery. They are used to flavor soups and stews. They are also used in seasoning various dishes. They have longer shelf life than any other type of vegetable. For example, onion and garlic.Flower VegetablesThey are the flowers of vegetable plant. They are cut into pieces and cooked to make stews. They also need thorough washing to remove the pests or tiny insects. For example, Cauliflower, Broccoli, Moringa (Flower of drumstick plant), Artichoke.Fungi VegetableCommonly used fungi is mushroom. They are consumed as staple diet all over the world. There are many types of edible mushrooms with various shapes and colors. Mushrooms are also used in preparation of sauce.

Classification of Fruits

Classification of FruitsFruits can be divided into the following categories depending on the context of their culinary prospects.Pulpy FruitsThey are mostly hard in raw form and become tender when they ripe. These fruits yield soft pulp of thick consistency when crushed. The pulp is often used in preparing desserts, cakes, tarts, pies, candies, ice creams, and smoothies.For example, Mango, Papaya, banana, muskmelon, pineapple, custard apple, wood apple, mud apple, kiwi, fig, passion fruit, apple, pear, and plum.Some pulpy fruits such as fig and passionfruit have small soft seeds, which bring crunchiness; but some fruits like guava and wood apple contain multiple small and hard seeds. Such seeds need to be separated while getting pure pulp of the fruit.Juicy FruitsThese fruits give juice of thin consistency when squeezed or crushed. The juice is strained to separate any small fruit particles left while crushing. The clear juice is then used for sorbets, mocktails, and organic colored ice cubes. Juices are combined with corn syrup and sugar to prepare juice drinks and fruit nectars or nectar blends.Citrus Fruits − These fruits are often divided into segments that contain small sacks filled with juice. Citrus fruits contain Citric Acid, a natural preservative that adds sour taste to the sweet ripen fruit. They have leathery and colorful outer peel. Their peel (also called zest) has a strong aroma. The zest is often used in cuisines for presentation and in preparing marmalades. Some citrus fruits are shown belowNon-Citrus fruits − They are non-acidic alkaline fruits. Ripen non-citrus fruits taste sweeter than ripen citrus fruits. Dry FruitsThey are fruits with no water content. Their water is removed by either natural or artificial method of drying. They shrink with mild change in color after drying and have longer shelf life than fresh fruits.For example, Raisins are made by drying good quality grapes. Dried Apricots, Figs, Kiwis, (Prunes) and Dates are the most common varieties of dry fruits.Dry fruits are used in ice creams, and healthy milk based cold drinks. They are best paired with chocolates and cakes. They are used in preparing desserts and presentation of food.BerriesThey are small, pulpy and juicy fruits of bright glossy colored peels. They are consumed worldwide. They can be eaten fresh or used in preparing tarts, pies, cakes, and candies. Some of them are used in preparing jams and sweet pickles.