ASSIGNMENT - 3

Assignment -3

1. Explain the process of Registration in Shawman? Draw flow chart for registration.
2. Explain the role of Travel Agent in registration process? Draw flow chart describing FIT & GIT Registration process.
3. Explain the role of confirmation date and cancellation date in registration.
4. What are the different kinds of registration procedures available? How do they differ from each other?
5. Draw the screen shots for the registration from reservation process.
6. Draw flow chart explaining the process of walk in registration. List the steps involved in it.
7. Draw a flow chart explaining the pre check in & registration from pre check in.
8. Draw the format of a registration card listing all fields.
9. Draw the flow chart & explain how to modify the guest Information.
10. What is the difference between arrival statement and expected arrival statement? Explain.

Assignment - 4

1. Explain the process of giving credit limit of Rs. 10000/- to a guest in registration process. Draw the flow chart.
2. Explain the process of displaying message in registration. Draw the flow chart.
3. Explain the steps you would follow to make an early check out of a pax. State what are the reports generated out of this pax movement.
4. Write the steps of changing party and plan information. Where can we find this amendment?
5. What is a guest credit limit? Draw the flow chart to give the credit limit to the guest. Which report will be generated by giving credit limit.
6. What do you understand by guest movement? What are the types of guest movement?
7. Differentiate between pax and room movement.
8. Differentiate between pax and room check out.

Fourth Internal assessment

Fourth Internal assessment

(SUBJECT:- FRONT OFFICE PRACTICAL)

FULL MARKS-50

	2:00-3:00	3:00-4:00
MONDAY 05/04/2010	G-B1 PRACTICAL DAVID DELIMA- JAIVEER SINGH GREWAL	G-B2 PRACTICAL JAYATRI BISWAS- MANISH KR SHARMA
TUESDAY 06/04/2010	G-C1 PRACTICAL MANOJ NAIR- NIRMAL	G-C2 PRACTICAL NISHA GUPTA- PRATIK MANE
WEDNESDAY 14/04/2010	G-D1 PRACTICAL PRATIK SAWANA- RUTWIK PHATAK	G-D2 PRACTICAL SAANA BENURWAR- SHRUTIKA MOHITE
THRUSDAY 29/04/2010	G-E1 PRACTICAL SHRUTIKA RAUT- URVASHI ADHYE	G-E2 PRACTICAL VINAYAK MALHOTRA- VIJAY SHROTE
FRIDAY 09/04/2010	G-A1 PRACTICAL AADISHREE CHURY- ANJALI PANICKER	G-A2 PRACTICAL ANKIT MALI- DAMIAN D’SOUZA

ROLE OF EACH INGREDIENT IN BREAD MAKING

Flour

The flour used for bread making should have a creamy white colour; it should feel slightly coarse when rubbed between the fingers. If squeezed into a lump in the hand, it should fall apart as soon as the hand is opened. The protein content s\of the flour should be high.

Yeast

After flour, yeast is the next important ingredient for bread making.

Yeast is a unicellular microscopic plant. It consists of a cell wall, protoplasm and vacuole. It requires food, moisture and right temperature for its growth and reproduction. They reproduce by budding.

There is no organism known other than yeast which contains the same combination of enzymes in the same proportion. That is why there is no substitute for yeast as a fermenting enzyme.

(Enzymes are minute substances produced by living organisms which by its mere presence are capable of bringing bout or speeding up certain changes. The enzyme itself is neither destroyed nor changed.)

The most important enzymes which take part in the fermentation process are invertase, maltase, zymase and protease. (Fermentation is the process by which yeast acts on sugar and changes then into carbon dioxide gas and alcohol. The release of gas produces the leavening action. The alcohol evaporates completely during and immediately after baking.

The sugar in bread dough comes from two sources-

1. It is added to the dough by the baker.
2. It is produced from flour by the breakdown of starch into sugar by enzymes present in the flour. α and β amylase.

Invertase – Converts sucrose or cane sugar into simple sugar known as invert sugar which is a combination of dextrose (glucose) and fructose.

Maltase – It converts maltose sugar into dextrose (glucose) which is directly fermentable by yeast.

Zymase – It is actually the specific fermenting enzyme in yeast. Zymase attacks dextrose and is converted into carbon dioxide, alcohol and very small amounts of glycerin, lactic acid, and acetic acid. All these impart the particular flavor to bread.

Protease – this enzyme has a mellowing action on flour proteins, thus making he gluten strands more stretchable for bread to acquire volume and form structure.

As yeast is a living organism and is sensitive to temperatures.

Storage temperature - 1°C - 4°C Inactive

15°C - 20°C Slow action

20°C - 32°C Best growth

32°C Reaction slows down

60°C Yeast is killed

Sucrose Invertase Dextrose + Fructose

Maltose Maltase Dextrose + Dextrose

Dextrose Zymase Carbon dioxide + alcohol

(Glucose) Succinic + lactic + acetic acid + glycerin

Yeast is available in 3 forms:

1. Fresh yeast / Compressed / wet yeast is moist and perishable.
2. Active dry yeast is a dry granular form of yeast. It has to be activated before use, i.e. it has to be rehydrated in 4 times water its weight of warm water before use.
3. Instant dry yeast is also a dry granular form of yeast, but it does not have to be dissolved in water before use. It can be added in its dry form because it absorbs water much more quickly than regular dry yeast.

Compressed yeast should be used 2-2.5 times more as compared to dry yeast.

Sugar:-

The main function of sugar in bread making is to provide for yeast which in turn produces carbon dioxide. It helps in enhancing the flavor of bread. Being hygroscopic, sugar helps to retain moisture in bread.

It contributes to the golden brown outer crust colour of bread.

Apart from the sugar added in the formula, sugar is present in the fermenting dough as a result of the diastase activity. This sugar provides food for yeast at a certain time at the final stage of fermentation. It also imparts bloom to the bread.

Fat:-

Fat is used in bread making at the rate of 1-2%. Fat adds nutritive value to the bread. It acts as a lubricant on the gluten strands, thus improves the extensibility which enables the bread to acquire good volume. Fat also helps to retain moisture in the bread and thus its sliceability. Fat should be added during the last stages of mixing. If it is added in the beginning, it will have an adverse effect on water absorption power of the flour.

Salt:-

Sat imparts taste to the bread. It also helps in bringing out the flavour in bread. Is has a controlling effect on the yeast activity and thus keeps the speed of fermentation under check. Salt has a tightening action on flour proteins thus improving the gas retention power in the dough. Salt being hygroscopic, it helps to keep bread fresh and moist for a longer period of time. The colour of the crust is largely dependant on the amount of salt added while making the dough. That means if there is less salt in the dough, yeast action will be more than normal and there will be less sugar for caramelisation resulting in poor crust colour. On the other hand if more salt is present, there will be more sugar left at the time of baking due to the controlling effect of salt on yeast and the crust colour will be dark.

The amount of sugar in a bread recipe varies between 1.25% - 2.5% depending on the strength of the flour, length of fermentation time, etc.

Water:-

Any water which is fit to drink can be used for bread making. Water binds together the insoluble proteins of flour to form gluten.

STEPS IN BREAD MAKING

All yeast products can be categorized into – lean dough products, rich dough products and rolled-in yeast dough products.

Lean Dough products are low in fat and sugar. E.g. bread rolls, French bread, brown bread, pizza, etc.

Rich Dough products are those that contain higher proportions of fat, sugar, eggs, etc. E.g. Brioche, sweet buns, etc.

Rolled-in dough products are those in which fat is incorporated into the dough in many layers by using a rolling and folding procedure. E.g. Crossaints, Danish pastry, etc.

There are 12 basic steps in the production of yeast breads. They are:-

1. 
   
2. Scaling ingredients
3. Mixing
4. Fermentation
5. Knockback
6. Scaling
7. Rounding
8. Intermediate proving
9. Panning / make – up
10. Proofing
11. Baking
12. Cooling
13. Storing
1. Scaling:-

All ingredients must be accurately weighed. Water, milk and eggs must be measured by volume. Special care must be taken while measuring spices, salt, etc.

2. Mixing:-

Mixing the dough has three main purposes-

1. To combine all ingredients into a uniform smooth dough.
2. To distribute the yeast evenly throughout the dough
3. To develop gluten.

The dough could be made by hand or machine. When water is added while making the dough, gluten and gliadin join together to form gluten. Initially this gluten does not have much elasticity as it absorbs more water, along with proper kneading, the texture improves, the surface of the dough becomes smooth, the surface may show some round coin shaped gas bubbles trapped under a thin film of dough. A small piece of correctly mixed dough can be stretched between fingers into a thin translucent film.

3. Fermentation:-

Fermentation is a process by which yeast acts on the sugars and starches in the dough to produce carbon dioxide and alcohol.

Gluten becomes smoother and more elastic during fermentation.

The temperature should be between 28°C - 30°C and the relative humidity at 70% to 75% and time for fermentation is decided according to the strength of the flour and the recipe.

If the dough is allowed to over ferment (old dough), the dough becomes soft and sticky and the gluten strands will weaken.

An underfermented dough (green dough) will produce a bread with less volume and texture will be close and compact. The bread will dry out soon and will be crumbly due to insufficient conditioning of gluten.

4. Knock-back (Punching):-

After the dough is fermented for 2/3^rd of its estimated time, it is knocked back.

Knock back helps to expel carbon dioxide, relaxes the gluten, redistributes the yeast for further growth and equalizes the temperature throughout the dough. It also exposes the yeast cells to fresh oxygen.

Punching is not hitting the dough with your fist, but deflating the dough.

5. Scaling / Dividing:-

Using a baker’s scale, divide the dough into pieces of the same weight according to the product being made.

During scaling allowance is made for weight loss due to evaporation of moisture in the oven. The weight loss is approximately 10% - 13% of the weight of the dough. Allow 50g – 65g per 500g.

Scaling should be done rapidly and efficiently to avoid overfermentation.

6. Rounding:-

After scaling, the pieces of dough are shaped into smooth round balls. Rounding simplifies the later shaping of the dough and also helps to retain gases produced by the yeast (pulling and breaking of the dough should be avoided as it disturbs the trend of gluten strands thereby affecting the final texture of the product. It is desirable to cut the dough with a regular dough cutter).

7. Intermediate proving / Benching:-

Rounded portions of the dough are allowed to rest for 20-30 minutes. This relaxes the dough to make shaping of the dough easier. Fermentation continues during this period.

8. Moulding / Panning / Make-up:-

The dough, soft and pliable after the intermediate proving is moulded as per the desired shape.

Proper make up is of critical importance. All gas bubbles should be expelled during moulding. Bubbles left in the dough will result in large holes in the product. The dough should not be moulded too tight or too loose. Too tight moulding may tear off the surface and too loose moulding will open up the texture to an undesirable extent.

9. Proofing:-

Proofing is a continuation of the process of yeast fermentation that increases the volume of the shaped dough. The temperature (27°C - 30°C) and 70% - 80% humidity of the proofing cabinet will help the dough to double in size without the formation of a crust.

10. Baking:-

After the bread has acquired full volume, it is baked. The temperature and humidity of the oven should be well maintained.

When bread is kept in the oven, is acquires heat gradually. Due to the increase in temperature, the yeast starts functioning vigorously producing gas which raises the volume of the product. The difference in the size of the product from the time it was kept in the oven to the time it is properly baked is known as oven-spring.

As baking proceeds, proteins coagulate and starch gets gelatinized. The product becomes firm and holds shape.

Finally, the product acquires crust colour.

11. Cooling:-

After baking, bread must be removed from the moulds immediately and cooled on racks to allow the escape of excess moisture and alcohol.

Sweating takes place when moisture gets trapped between the bread and the surface of the mould which makes the bread soggy, technically known as sweating.

When the bread is hot, starch granules are in a swollen state and unstably held by the gluten network. If bread is sliced in this state, the starch granules will lump together giving a very poor appearance to the slice. As the bread cools down, the starch granules will shrink and stabilize in the gluten framework thus making it easy to slice the loaf.

12. Storing:-

Breads to be served within 8 hours may be left on the rack. For longer storage, breads are to be wrapped in moisture proof bags to retard staling. Breads must be thoroughly cooled before wrapping.

CHEESE

Chapter 23: Cheese

According to legend, cheese was first made accidentally by a traveling shepherd, who carried milk in a pouch made from the stomach of a sheep. The combination of heat of the sun with the enzyme rennin present in the lining of the stomach curdled/separated milk into curd (a soft mass or junket) and whey. Curds are coagulated proteins (casein) known as cheese. This soft mass containing protein and fat was then drained to remove the excess liquid or whey and dried in the sun to form a harder mass which could be eaten fresh or salted and stored for later use when the food supplies were less plentiful.

DEFINITION

Cheese may be defined as “the fresh or matured product made by coagulating any or a combination of any of the following substances, namely milk, cream, skimmed milk, partly skimmed milk, concentrated milk, reconstituted dried milk and butter milk, and then partially draining the whey, resulting from any such coagulation”.

Cheese Making is a very convenient method for converting a considerable part of the milk nutrients into a product that is less bulky, will keep well, is of a high nutritive value and is palatable and easily digestible.

There are over 400 varieties of cheese listed as being made in different parts of the world. They are made from a variety of different milks from animals like cow, sheep, goat, buffalo and others, by different methods of manufacture, are ripened for different periods of time in different conditions and are made in different sizes from a few ounces to the very large size of 70 lbs or more. They will also differ by colour, texture, hardness, odour and taste.

Classification of Cheeses

Cheese may be classified under one or a combination of the following:

The Country of origin

It is helpful to be able to classify cheese in this way, so that cheeses from different countries may be featured on the menu or cheese board of a restaurant.

The method of manufacture

This system of classification is based on how the cheese has been manufactured, which in-turn determines the type of cheese produced. This classification identifies six main groups of cheeses – hard, semi-hard, soft, surface mould, surface slime and blue-veined (i.e. internal mould and includes acid coagulated cheeses). The important features in the manufacture of cheeses are:

1. The type of milk being used.
2. Whether the milk is ripened or not.
3. Whether rennet is added or not.
4. Whether the curd is scalded (stirred) or not.
5. Whether the cheese is pressed or not.

General aspects

The general appearance of a traditionally made cheese is important for the recognition of it. Cheese is recognized by:

1. Size
   Traditionally, cheeses have always been made of the same size and shape; hence easily recognizable e.g. English Cheddar is usually made in the shape of a small drum being 13” high and 11” in diameter. The English Leicester is usually made in the shape of a wheel being 4” high and 18” in diameter.
2. Colour
   The colour of the cheese–internally and externally–is another point of recognition e.g. the English Stilton has a wrinkled brown coat and a blue-veined creamy-white body. The Dutch Edam has a red wax coat and a rich straw coloured body.
3. Flavour
   The flavour of the cheeses, when fully mature, is quite standardized, although only minor changes in the manufacture can affect the flavour considerably. The basic aspects of flavour such as cheese being mild, very rich, salty and tangy are usually quite evident to most people, but the description given by the cheese makers like “slightly nutty”, “mildly fruity” etc. needs experience to appreciate.
4. Texture
   This is seen when examining the cut surface of a cheese and in greater detail, when cutting a portion of the cheese. Typical textures are hard, semi-hard, semi-hard with gas holes, rubbery, close, loose and crumbly, buttery and open.

Moisture content

Soft : Above 40-80% (e.g. in Camembert).

Hard : 20-40% (e.g. in Stilton).

Ripening

Cheeses are classified on the basis of ripening as Mild or Strong, Bacterial or Mould. The main classes of cheese are as under:

• Unripened soft cheese (e.g. Cottage cheese, Cream cheese, Neufchatel).
• Ripened soft cheese in moulds by bacteria (e.g. Brie and Camembert).
• Semi-hard, ripened by bacteria (e.g. Gorgonzola, Roquefort and Stilton).
• Very hard cheese without gas holes (e.g. Cheddar, Edam, Gouda and Cheshire).
• Very hard cheese with gas holes (e.g. Gruyere, Swiss cheese).

Manufacture

Basically cheese is made by forming a curd by the action of the enzyme rennin, or acid, upon pasteurized milk. This curd is then ripened by enzymes produced by the addition of a culture of microorganisms. During ripening, the constituents of the curd are modified to produce characteristic flavours and textures.

Heating the milk

The temperature should not be less than 10°C and should not exceed 65°C. The optimum temperature is 37°C (At 10°C, the cheese will be soft, while at 65°C, the cheese will be hard).

Curd formation

This is brought about by the addition of rennet (rennin), curd or lactic acid producing bacteria (Suitable cultures of microorganisms may be added at this stage to bring about ripening or souring of the milk).

This mixture may be held at varying temperatures during what is known as “setting” period which is 20-26°C (70-80°F) for soft cheeses and 30-32°C (86-90°F) for hard cheeses.

The setting temperature, the quantity of rennet added and the amount of acid produced by the microorganisms largely govern the rate at which the curd and whey separate, and also affect the texture of the curd.

Cutting the curd

The curd is then cut to remove moisture. Then the whey is separated – finer the curd is cut, greater is the whey separation.

Cooking the curd

Coking the curd helps in the removal of whey. The curd begins to compact and become elastic, rather than crumbly. During heating, the lactic producing bacteria increase. Higher the temperature, firmer the cheese becomes e.g. Cheddar becomes firm at a temperature of 38°C (100°F).

Separating the curd

All excess whey is finally removed from the curd.

Curd piling

The curd is cut into blocks and piled up. This allows the curd to form a solid mass and further development of the starter culture. The curd begins to develop characteristic properties of texture and flavour.

Milling and Salting

The now-dry curd is milled into small fragments and salt is added – either as fine salt or brine solution (Sometimes in aqueous solution which permits homogenous absorption). Salting influences many factors–flavour, moisture content and texture; also checks lactic acid formation by inhibiting acid producing organisms (also reducing risk of spoilage) and at the same time permits the development of specific ripening microorganisms.

Pressing the curd

Pressing the curd gives cheese its characteristic shape and texture. This cheese is called “Green cheese (Immature cheese)”.

Maturing (Ripening)

In this stage, the green or immature cheese develops the characteristic texture and flavour of its variety. The green cheese is placed in well ventilated rooms on racks. The temperature is maintained at 13°C and at a humidity of 80-90%. Then the bacteria, moulds etc. are added to bring about changes. The fresh cheese is covered with wax or other things to prevent the moisture loss.

Ripening is a change in the physical as well as chemical properties such as aroma, flavour, texture, composition etc. which occur between the time of precipitation of the curd and the time when the cheese develops its characteristics. Ripening is the process that converts freshly made curds into distinctive, flavourful cheese. This ripening is brought about by certain bacteria or moulds that are introduced during manufacture. Much of a final cheese’s final character is determined by the kind of ripening agent and the way it acts on the cheese. Cheeses can be classified by the kind of ripening agent and whether it ripens from inside or outside. Some examples include:

1. Bacteria ripened (from inside) : Cheddar, Swiss, Gouda, Parmesan etc.
2. Bacteria ripened (from outside) : Limburger, Liederkranz etc.
3. Mould ripened (from inside) : Blue cheeses inc. Roquefort, Stilton etc.
4. Mould ripened (from outside) : Brie, Camembert, St. Andre etc.
5. Unripened : Cottage cream, Baker’s cheese etc.

Following changes take place during ripening:

1. Lactose is converted to lactic acid.
2. Proteins are broken down to simpler components–amino acids.
3. Fats are converted to fatty acids.
4. CO₂ is formed that produces holes, as in Emmental cheese.
5. Development of aroma/flavour.
6. Change in colour.
7. Change in texture–hard to soft–due to the action of bacteria or moulds (Brick – Bacteria, Stilton and Roquefort–Mould etc.).

Characteristics

The characteristics of the cheese depend upon the following factors:

1. Type of milk or milk fractions used (The percentage of fat present in the milk has an effect of the quality of the cheese produced. A low percentage of fat will produce a hard leathery type of cheese, whereas a high percentage of fat will produce a soft smoother cheese).
2. Temperature (High gives hard, while low gives soft cheese).
3. Acidity (Putrefactive bacteria, amount of lactic acid produced).
4. Humidity (It controls the growth of moulds).
5. Type of precipitation agent used in coagulating the milk.
6. Pressure used to remove the moisture.
7. Salt (Amount of salt added affects the growth of bacteria. It also acts as a preservative.)
8. Time of ripening.
9. Rennet will produce more elastic curd.
10. Light (whether exposed to sunlight or not).
11. Size of mold in which the cheese is made.
12. Type of microorganisms used.

Processed Cheese

Processed cheese is obtained by mixing green cheese with cured cheese of the same type, or blending different varieties of cheeses and then treating with heat and adding suitable emulsifying agent to it. Salt, acids, flavouring, colour etc. are also added and heated to approximately 65°C. When cheese is heated, further ripening is prevented. This processed cheese will be very mild. Processed cheese is a uniform product that doesn’t age or ripen like natural cheese. Thus, it keeps very well. It is usually very mild in flavour and has a gummy texture. Because of its melting quality and low price, it is often used in cooking.

The term “American Cheese” usually refers to processed cheese. Processed cheese food and processed cheese spread contain a lower percentage of cheese and more moisture than cheese.

Modification of the same processed cheese without heating and pasteurizing, but simply ground and mixed with flavourings and seasonings, to a spreading consistency, is known as “cold pack” or “club cheese”. In this, further ripening will take place. Processed cheese is very common; since it can be sliced and blended easily with other ingredients of the recipe.

Cooking of Cheese

Cheese is a protein food and like all other proteins, it is toughened by heat easily. All cheese dishes should be cooked at low temperatures, whatever the dish is. Whenever possible, cheese should be melted in a double boiler or chaffing dish, rather than over direct heat. When cheese is melted, it is cooked. Overcooking will produce some toughening effect as cooking at too high heat. Grate or chop cheese finely and dilute with some kind of starchy food such as flour, breadcrumbs, macaroni etc. will help in cooking properly. Adding a small pinch of sodium bicarbonate will soften cheese and prevent stringiness as well as makes it more digestible.

Cook by moist heat, whenever possible, or at least see that there is some moisture included in the dish. Where and when possible, add cheese only at the last moment to prevent overcooking.

Selection

The following points should be taken into consideration while selecting cheese:

1. The rind of the cheese should not have mildew or fungi on it.
2. There shouldn’t be an over-strong smell emanating from the cheese.
3. Semi-hard, hard and blue-veined cheeses, when cut, should not appear dry.
4. Soft and processed cheese, when cut, should not be watery; nor should be of a delicate creamy consistency.

Storage

All cheeses should be eaten fresh and in their prime conditions. For this, they must be stored correctly so that they reach the customer in a good condition, with a full flavour. Cheeses should be wrapped in separate clean polythene bags to prevent their drying out, and then stored at a temperature of 5-10°C (40-50°F). Before being served, the cheeses should be removed from the bags and placed in a room at normal temperature in order to have the full flavour maximized. Particular care must be taken for soft cheeses e.g. Brie, Camembert etc. as they can soon become over-ripe and unacceptable. Even hard and semi-hard cheese must be stored at low temperatures to avoid deterioration. Store cheese in their original wrapper, once they are opened and cut; cover with moist cloth or aluminium foil or plastic wrap to avoid drying out. The very hard cheeses like Parmesan and unprocessed cheeses don’t need to be refrigerated and may be kept in a clean, cool, dry storeroom. Blue cheeses require a lower temperature of around 4°C (38°F) and a higher relative humidity of 80%. Normally cheese should not be allowed to become dry and crumbly. Small pieces, weighing 1 pound or less of certain varieties like Brick, Camembert, Edam, Cheddar etc. can be frozen for 6-8 weeks. In general, the firmer and more aged the cheese, the longer it will keep.

Uses of Cheese

1. As a cheese course for lunch or dinner. (The cheese would be served to a customer on a cheese board containing U.K. cheeses only, French cheeses only or a variety of U.K. and continental cheeses. Serve cheese at room temperature as only at room temperature will the full flavours develops).
2. As a feature item on a cold buffet.
3. As a cooking cheese:

1. To add to a basic cream sauce to make a cheese sauce.

2. To serve as an accompaniment to soups and farinaceous dishes.
3. To serve sprinkled on dishes to be gratinated.
4. To serve on toast e.g. grilled, Welsh rarebit etc.

To include in salads, snacks etc.

CHEESE AND NUTRITION

Cheese is one of the most highly concentrated of all protein foods. It is also readily digested. Experiments have shown that 90-99% of all cheese is digested. It is also a complete protein. Since approximately 10 liters of fluid milk is required to make 1 kg of cheese, cheese contains many of the nutrients of milk in highly concentrated form – milk proteins, fats, fat soluble vitamins and minerals.

Whole milk cheese contains the same properties as milk. Certain cheese such as blue veined are made out of skim milk and are therefore less nutritious.

Normally cow’s milk is used to make cheese, but certain well known cheeses are made from goat’s milk. The texture of the cheese from goat’s milk differs slightly from that of cow’s milk. It is more crumbly. Sheep’s milk can also be used. The quality of cheese depends to a great extent on the breed and the condition of the animal and the fodder given to it. Cheshire cheese is said to owe its fine flavour to the wild radish, on which the cow feeds, and its special nature is due to the mineral in the soil. Cheshire cheese, therefore, can’t be made in any other place as Cheddar cheese can.

Certain cheeses develop a blue vein on maturing. This is sometimes a purely natural development, often sporadic and unpredictable. Sometimes, fresh cheese is inoculated with pieces of blue cheese to catch the mould by contact. In some cases, special bacilli are introduced. The mould is sometimes strengthened by brushing the cheese clean while the skin is soft, dipping it in whey and then rubbing it slightly with butter. This is done once a day for 10-20 days. Sometimes, cheese is pierced with a copper wire.

Glossary of Cheese terms

Acid, Acidity	A description of a pleasant tang; it can be a defect if too pronounced.
Ammoniated	A term describing cheese smell of ammonia; a condition that afflicts the rinds of over-ripe cheese. A hint of ammonia is not necessarily objectionable.
Annatto	A yellow-orange dye extracted from the seeds of a South American plant; used to colour such cheese as Cheddar, Edam etc.
Bloomy rind	The white fleecy rind that develops on certain surface of ripened cheese like Brie, Camembert etc. It is formed by spraying of the surface of the cheese with spores of penicillium candidium, while it is curing.
Chevres	The French term for Goat cheese.
Gummy	A negative term used to describe an over-plastic texture, as well as over ripe rinds that have become sticky or gooey. Gumminess is undesirable in any context.
Salty	Most cheeses have some degree of saltiness; those lacking in salt are said to be dull or flat. Pronounced saltiness is characteristic of some cheeses, but over saltiness is a defect.
Springy	A descriptive term for cheese with a resilient texture that springs back when gently pressed. Ripe or neatly ripe soft–ripened varieties should be springy.

Brief description of some well known Cheese

Fresh and Soft Cheese

Ricotta	An Italian fresh, Unripened cheese, made from the whey of cow’s milk. It is smooth and mild tasting, and used in a variety of sweet and savoury dishes including pizzas.
Curd cheese	“Curd” is the general term given to all unripened cheeses made from the separated curds of cow’s or goat’s milk. It is used in cheese cakes and sweet and savoury fillings. It is also a popular base for dips and spreads.
Cottage cheese	A lumpy, mild tasting curd cheese, often containing cream.
Mozzarella	An Italian unripened curd cheese, originally made from buffalo’s milks, but now obtained exclusively from cow’s milk. It is soft cheese with a rather moist texture. It has a mild, creamy taste and is widely used as a cooking cheese-pizza, lasagna and toasted sandwiches.
Colwick	A traditional cow’s milk cheese from England. Usually sold unsalted to be served as a dessert, but can be salted and used as a savoury cheese.
Coulommiers	A French cheese made from cow’s milk. This, like Brie and Camembert, has a white rind and a soft interior. It is rich and creamy tasting and is usually made in small wheel shapes. It is a popular cheese for desserts and snacks.
Brie	A French soft cheese made from cow’s milk. It has a creamy fruity taste and is delicious in snacks and as a filling for brioche. It is made in large, flat wheel shapes and there are many varieties. The thin crust is edible.
Camembert	This world famous French cheese is made from cow’s milk and there are several varieties. It has a distinctive taste which varies from mild to pungent as it ages. An excellent dessert and snack cheese, it is made in small cylindrical shapes, which means that it can be brought as an individual cheese.
Tomme au raisin	A French cheese made from cow’s milk and covered with grape pulp, skin and pips. The word “Tomme” is simply a dialect word for cheese from the Savoie region of France and there are many varieties. They usually have a fairly pronounced flavour and make excellent dessert cheeses. They are produced in small drum shapes.
Cream cheese	A fresh, unripened cheese made from cow’s milk and usually foil wrapped.
Petit Munster	A cow’s milk cheese from Alsace. Traditionally thought of being of as being French in origin, though there are several German varieties. It is made in wheel shapes and is good for snacks.
Boursin aux fines herbes	A variety of Boursin coated with crushed black peppercorns which give the cheese a spicy taste, complementing its creamy interior.
Caboe	A Scottish double cream cheese (with 60% fat) made from cow’s milk and rolled in oat meal. It has a fairly sweet flavour and goes well with fresh fruit.
Feta	A soft Greek cheese usually made from ewe’s milk (sometimes from goat’s milk). It has a sharp and salty taste and is used in savoury stuffing and salads.

Semi-hard Cheese

Manchego	Spain’s most famous cheese; this is made from ewe’s milk and has a creamy, firm textured interior, which sometimes has holes. It is strong tasting and ideal for snacks.
Dunlop	A Scottish cheese made from cow’s milk; this is a Cheddar-type cheese with a rather bland, butter taste. In Scotland, it is often eaten with buttered oatcakes; otherwise it is a good snack cheese and is ideal for toasting.
Port Salut	A French rinded cheese made from cow’s milk; it is good for desserts and snacks.
Cabrales	Traditionally a goat’s milk cheese (though there are now ewe’s milk varieties), it is from the mountain regions of northern Spain. Made in cylinder shapes, it has a strong, pronounced taste and makes a good snack cheese.
Monterey Jack	A Cheddar-type cheese, originating in Monterey, California, but now, also made in other parts of America. It is made from cow’s milk and has a rather bland taste with a smooth open texture. It is used in snacks, sandwiches and in recipes.
Colby	A popular American Cheddar-type cheese from Colby, Wisconsin. It is a washed curd cheese (If the curds are washed thoroughly in cold water, the moisture content of the cheese is increased, making it mature more quickly). It is a mild cheese with a slightly granular texture and is popular in snacks and salads.
Saint Paulin	A rinded French cheese made from cow’s milk, it can be bland or tangy, depending on its degree of ripeness and is similar in taste to Port Salut. It is a good snack and dessert cheese and is made in small wheel shapes.
Tilsit	A firm textured cow’s milk cheese, originally from East Prussia, but now produced all over Europe. It has a tangy taste, and is a good cheese for desserts and sandwiches. It can be made either wheel or block shapes.
Gjetost	A Norwegian whey cheese which can be made from either cow’s or goat’s milk. Rather fudge-like in appearance and taste. It is used in sauces, desserts and snacks.
Double Gloucester	This cow’s milk cheese has a full flavour and is considered one of the great English cheeses. It is good for desserts and snacks and is made in cylinder shapes.
Cheddar	England’s most famous cheese; this is made from cow’s milk and varies from mild to very sharp. It is packaged in many shapes.
Gruyere	This famous cow’s milk cheese from Switzerland is similar to Emmental in appearance and nut like taste. Apart from being a good table cheese, it is much used in fondues, sauces and quiches. It is made in large wheel shapes.
Cantal	A cow’s milk cheese from France; it is often referred to as French cheddar. Made in cylinder shapes. It is used in several regional dishes and is also a good all-purpose table cheese.
Lancashire	A mild tasting cow’s milk cheese from England. It melts well and thus lends itself well to cooking (particularly toasting). It is made in cylinder or blocks shapes and can be sold as wedges.
Red Cheshire	A cow’s milk cheese from England. It has a crumbly texture and is coloured with annatto dye. Its slightly salty taste makes it good snack cheese.
Fontina	A cow’s milk cheese from the Piedmont region of Italy. It has a delicate nutty, slightly smokey taste and is much used fro fonduta (an Italian version of Spanish fondue) Bel Paese is also a very famous semi-soft cheese from Italy.
Leyden/ Leiden	A Dutch semi-hard cheese covered with a dark yellow rind and then with red wax. It is made from whole or skimmed cow’s milk and contains caraway and cumin seeds. It is made in cylinder shapes. It goes well with gin and cocktails and makes a good snack cheese.
Gouda	A world famous Dutch cheese made from cow’s milk, which can be eaten “fresh” or matured. It is made in wheel shapes.
Jarlsberg	A Norwegian cheese ranging from white to light yellow, with large holes scattered throughout. It is made from cow’s milk and has a firm, buttery interior and a mild, nutty taste. It is covered with a thick rind and then with a yellow wax. It is used in landgang (the Norwegian version of a hero sandwich).
Edam	A famous Dutch cheese made from cow’s milk and sold in ball shapes, coated with red wax.
Raolette	A cow’s milk cheese from Switzerland with a mild, nutty taste. It gives its name to a traditional toasted cheese dish.
Leicester	An English cheese made from cow’s milk and coloured with annatto dye. Made in cylinder shapes, it is a good snack cheese.
Emmental	This famous Swiss cheese made from cow’s milk has a fairly sweet, nutty taste and can be used as a basis for fondues and toasted snacks.
Caerphilly	A cow’s milk cheese from Wales with a mild, slightly sour taste. Usually made in cylinder shapes. It is a good snack and dessert cheese.
Wensleydale	An English cheese made from cow’s milk. This is also made as a blue-veined type. White Wensleydale is traditionally eaten with apple pie and is made in cylinder and block shapes.

Hard, Blue and Smoked Cheese

Provolone	An Italian curd cheese made from cow’s milk. A popular cooking cheese, it is often used in cannelloni and ravioli.
Parmesan/ Parmigiano	One of Italy’s best known cheeses. Parmesan is one of the grana or granular types. It is cow’s milk cheese, made in large wheel shapes. When fully matured, it is used for grating and cooking. The very best of all granas is called Parmigiano Reggiano. It is the true Parmesan, is aged at least 2 years and is very expensive.
Sapsago/ Green Cheese/ Schabziger	A Swiss cheese made from soured skimmed milk and whole milk. Sapsago is pale green due to the presence of clover which is added to the curd. It is a hard cheese which is normally grated before use, and makes a good all-purpose cooking cheese.
Pecorino	A hard Italian grana cheese made from sheep’s milk. Pecorino, when fully matured, is used for grating in many pasta style dishes.
Sbrinz	A Swiss grating cheese made from cow’s milk, this is a good all-purpose cooking cheese, made in large wheel shapes.
Gorgonzola	Italy’s most famous blue-veined cheese, gorgonzola is considered as one of the best blue cheeses in the world. It has a strong and rich taste. It is good for desserts, snacks and salad dressings and when grated and grilled, can be used as a topping fro several foods.
Smoked Emmental	Traditionally, made in long sausage shapes, it is used mainly as a snack cheese.
Roquefort	Considered by many to be the king of cheeses, Roquefort is a sheep’s milk cheese from the Causes area in France. It is made in cylinder shapes and has a rich, strong taste. It is used as a table cheese, and also in salad dressings.
Mycella	A Danish cheese made from cow’s milk, Mycella has blue-green veins. It is mainly used as a table cheese, but can also be used in salads and salad dressings

Blue Cheese

Bleu de Bresse	A French creamy blue-veined cheese made from cow’s milk. It is soft-textured and has a rich taste. It is a good dessert cheese and is also used in fromage cardinal, a blend of cheese and paprika.
Dolcelatte	A Gorgonzola-type cow’s milk cheese from Italy. Made in cylinder shapes.
Blue Castello	A Danish double cream soft textured cheese made from cow’s milk.
Pipo crem	A popular French blue-veined cow’s milk cheese made in long cylinder shapes.
Fourme d’ Ambert	A French blue-veined cow’s milk cheese made in tall cylinder shapes.
Danish Blue (Danablu)	A Danish cheese made from homogenized cow’s milk, it is soft textured and creamy with a fairly strong taste, and makes a good dessert cheese. It is made in wheel shapes.
Blue Stilton	A semi-hard English blue-veined cheese made from cow’s milk, it comes in tall cylinder shapes.
Blue Cheshire	A worthy rival to Stilton, Blue Cheshire is an English semi-hard cheese made from cow’s milk. It has a rich taste and is best served as a dessert cheese. It is made in cylinder shapes.
Bavarian Blue	A double cream, soft textured blue-veined cheese from West Germany. Made from cow’s milk, it has a creamy texture and spreads well, making it good for sandwiches. It is made in small wheel shapes.
Blue Shropshire	A new arrival amongst blue cheeses and made, not in Shropshire, England, rather in Scotland. It comes in cylinder shapes

RECIPE: Ratatouille

Ratatouille			No. of Portions	4
Ingredients	QTY	Unit
Egg plant	75	Gm
White marrow	75	Gm
Onion	50	Gm
Garlic	10	Gm
Capsicum	50	Gm
Tomato	150	Gm
Tomato puree	100	Ml
Olive oil	20	Ml
Sliced bread	4	No.
Salt	To taste
Oil	To deep fry bread

Pre-preparations:

	Cut egg plant, white marrow and capsicum into even sized dices and blanch in boiling salted water separately. Peel and cut onions into dices. Remove the crust and cut bread slices into triangles or roundels and deep fry in oil till golden brown (croute).
	Peel and chop garlic. Blanch and concasse tomatoes.

Method:

	Heat olive oil and garlic together. Sauté onion lightly and add tomatoes. Add water if required and simmer till thick. Add egg plant and white marrow. Cook till vegetables become tender. Check seasoning, adjust consistency.

To serve:

Reheat just before service. Add capsicum. Transfer to a service bowl. Arrange the croutes around and serve hot.

Standard:

Vegetables cooked well, in tangy tomato-onion sauce, well-flavoured with garlic. Served hot as an accompaniment.

Recipe: Fillet of pomfret meuniere

Fillet of pomfret meuniere			No. of Portions	4
Ingredients	QTY	Unit
Fillets of pomfret	4	No.
Salt	To taste
Pepper powder	To taste
Lime	2	No.
Refined flour	15	Gm
Oil	30	Ml
Butter	30	Gm
Parsley	1	Bunch

Pre-preparations:

	Marinate fillets with salt, pepper and some lime juice.
	Chop parsley finely.
	Prepare seasoned flour.
	Cut one lime into wedges for garnish.

Method:

	Dust each fillet lightly with seasoned flour.
	Heat oil on a griddle and shallow fry the fillets to a light brown colour on both sides. Take out on absorbent paper to drain oil.

To serve:

Just before service, heat butter in pan and let it froth. Wait till the froth disappears and sprinkle few drops of lime juice. Sprinkle parsley. Pour this ‘beurre noisette’ over the fillets and serve immediately as the parsley sizzles.

Standard:

Neatly cut fillets, light brown in colour, tender and juicy. Coated with nutty flavoured butter. Served hot.