INDIAN COOKERY (QFP) Introduction to Regional Cooking, Factors affecting eating habits, Heritage of Indian Cuisine, Regional Commodities, Spices & Masalas (Wet & Dry). Geographical location, Historical background, Availability of raw material (seasonal), Equipment and fuel (special), Staple diet, Speciality Cuisine, Food prepared for festivals and occasions of the following states: – Andhra Pradesh / Hyderabad, ... Read more

INDENTING (QFP) Principles of Indenting, Quantities / Portions for Bulk Production, Conversion of Recipes for Indenting, Practical difficulties involved in Indenting. Indenting, in the context of Quantity Food Production (QFP), refers to the process of placing orders with suppliers for specific quantities of ingredients and supplies needed for bulk production in institutional and industrial catering ... Read more

QUANTITY PURCHASE AND STORAGE (QFP) Introduction of Purchasing, Purchasing System, Purchase Specifications, Purchasing Techniques, Duties of Purchase Officer & Store Keeper, Storage. Quantity Purchase and Storage (QFP) is a systematic approach to purchasing and storing goods in bulk quantities for institutional and industrial catering establishments. It involves various processes, including purchasing, establishing purchasing systems, setting ... Read more

Parameters of Quantity Food Menu Planning. Parameters of quantity food menu planning refer to the factors and considerations that influence the design and implementation of a menu for large-scale food production, such as in institutional and industrial catering settings. These parameters help ensure that the menu meets the nutritional needs of the target population, fits ... Read more

Catering: Off-premises catering, Key features of off-premises catering, Outdoor Party Catering. Catering: Off-premises catering Refers to providing catering services at a location outside of a traditional restaurant or banquet hall. Instead of hosting the event in a fixed establishment, the catering company brings the food, beverages, and necessary equipment to the client’s chosen venue or ... Read more

Menu Planning Types: Regular Menu: This menu includes a variety of balanced meals suitable for individuals with no specific dietary restrictions. Therapeutic Menu: Designed for patients with specific medical conditions or dietary requirements, such as diabetic, low-sodium, low-fat, or gluten-free diets. Texture-Modified Menu: For patients with swallowing difficulties or dysphagia, this menu offers pureed, minced, ... Read more

Menu Planning: History of Menu and Types of Menu, Menu Planning Principles. Menu planning is a crucial aspect of food service operations, ensuring that a variety of dishes are offered to meet customer preferences and dietary requirements. Here’s an overview of the history of menus, types of menus, and menu planning principles: History of Menu: ... Read more

Executive Chef  Duties of an Executive Chef  I’ve mentioned before that an Executive Chef is both a manager and a food expert. That’s because being an Executive Chef is pretty much as much about leading the kitchen and looking after its managerial tasks as it is about planning the menu, developing new recipes, and running ... Read more

Ayurveda According to Veda’s Ayurveda has always classified food in terms of its positive and negative attributes, which are now being recognised by modern nutrition studies. According to the holistic approach adopted by ayurveda, apart from food, lifestyle also influences one’s thoughts, behaviour, physical appearance and actions. Food is seen as prana, the carrier of life ... Read more

Sandwich: History of Sandwich, Components of a sandwich, Types of sandwich, Guidelines for preparation and storage of sandwich, Accompaniments and Dips.   History of Sandwich: The sandwich is believed to have originated in the 18th century by John Montagu, the 4th Earl of Sandwich. The Earl of Sandwich is said to have requested meat between ... Read more