1. Acid-—foods such as citrus juice, vinegar and wine that have a sour or sharp flavour (most foods are slightly acidic); acids have a pH of less than 7
2. ‘A la—(ah lah) French for "in the manner or style of"; used in relation to is food, it designates a style of preparation or presentation
3. Aging (1) the period during which freshly killed meat is allowed to rest so that the effects of rigor mortis dissipate; (2) the period during which freshly milled flour is allowed to rest so that it will whiten
4. Albumen—-the principal protein found in egg whites
5. Al dente Italian for "to the teeth"; used to describe ceeked feeds (usually vegetables and pasta) that are prepared firm to the bite, not soft or mushy
6. Alkali also known as a base, any substance with a pH higher than 7; baking soda is one of the few alkaline foods
7. Allemande—(ah-leh—MAHND) a sauce made by adding lemon juice and a liaison to a veloute made from veal or chicken stock; used to make several small sauces of the veloute family
8. Allumette——(al-yoo-MEHT) (1) a matchstick cut of 1/8 inch x 1/8 inch X 2 inches (3 millimeters x 3 millimeters x 5 centimeters) usually used for potatoes; (2) a strip of puff pas- try with a sweet or savory filling
9. Appetizers——also known as first courses, usually small portions of hot or cold foods intended to whet the appetite in anticipation of the more substantial courses to follow
10. Au gratin — (oh GRAH—tan) foods with a browned or crusted top; often made by browning at food with a bread-crumb, cheese and/ or sauce topping under a broiler or salamander
11. All jus—(oh zhew) roasted meats, Poultry or game served with their natural, unthickened juices
12. Au Sec (oh Sek) Cooked until nearly dry
13. Bacteria-single-celled micro- organisms, some of which can cause diseases, including food—borne diseases
14. Bain marie (1) hot—water bath used to géntly cook food or keep cooked food hot (2)- container for holding food in a water bath
15. Baking——a dry—heat cooking method in which foods are sur- rounded by hot, dry air in a closed environment; similar to roasting, the term baking is usually applied to breads, pastries, vegetables and fish



16. Baking powder-a mixture of sodium bicarbonate and one or more acids, generally cream of tartar and/ or sodium aluminum sulfate, used to leaven baked goods; it re- leases carbon dioxide gas if moisture is present in a formula. Single- acting baking powder releases . carbon dioxide gas in the presence of moisture only; double-acting baking powder releases some carbon dioxide gas upon contact with moisture, and more gas is released when heat is applied.
17. Baking soda-sodium bicarbonate, an alkaline compound that releases carbon dioxide gas when combined with an acid and moisture; used to leaven baked goods
18. Barbecue (1) to cook foods over dry heat created by the burning of hardwood or hardwood charcoals, (2) a tangy tomato- or vinegar based sauce used for grilled foods, (3) foods cooked by this method and/ or with this sauce
19. Barding-—-tying thin slices of lat, such as bacon or pork fetlock, over meats or poultry that have little to no natural fat covering in order to protect and moisten them during roasting
20. Baste—-—-to moisten foods during cooking (usually grilling, broiling or roasting) with melted far, pan drip- pings, a sauce or other liquids to prevent drying and to add flavor
21. Batter-—(l) a semi liquid mixture containing flour or other starch used to make cakes and breads. The gluten development is minimized and the liquid forms the continuous medium in which other ingredients are disbursed; generally contains more fat, sugar and liquids than a dough; (2) a semi liquid mixture of liquid and starch used to coat foods for deep-frying.
22. Béarnaise— (bare—NAYZ) a sauce made of butter and egg yolks and flavored with a reduction of vinegar, shallots, tarragon and peppercorns
23. Béchamel—-(bay—shah-MELL) a leading sauce made by thickening milk with a white roux and adding seasonings
24. Beurre blanc—(burr BLANHK) French for "white butter"; an emulsfied butter sauce made from shallots, white wine and butter
25. Beurre manié—(burr man-YAY) a combination of equal amounts by weight of flour and soft, whole
26. Beurre noir- (burr NWAR) French for "black butter"; whole butter cooked until dark brown (not black); sometimes flavored with vinegar or lemon juice
27. Beurre noisette— (burr nwah- ZEHT) French for "brown butter"; whole butter heated until it turns light brown, giving off a nutty aroma
28. Beurre rouge- (burr ROOGE) French for "red butter"; an emulsified butter sauce made from shallots, red wine and butter
29. Bisque—(bisk) a soup made from shellfish; classic versions are thickened with rice
30. Bivalves— molluscs such as clams, oysters and mussels that have two bilateral shells attached at a central hinge
31. Boiling-—a moist—heat cooking method that uses convection to transfer heat from a hot (approximately 212°F/ 100 C) liquid to the food submerged in it; the turbulent waters and higher temperatures cook foods more quickly than do poaching or simmering
32. Bouchées—(boo-SHAY) small puff pastry shells that can he filled and served as bite-size hors doeuvre or petit fours
33. Blanching very briefly and partially cooking a food in boiling water or hot fat; used to assist preparation (for example, to loosen peels from vegetables), as part of a combination cooking method, to remove undesirable flavors or to prepare a food for freezing
34. Blanquette— (blahn—KEHT) a white stew made of a white sauce and meat or poultry that is simmered without first browning
35. Blending-a mixing method in which two or more ingredients are combined just until they are evenly distributed
36. Bouquet garni—-(boo-KAY gar- NEE) fresh herbs and vegetables tied into a bundle with twine and used to flavor stocks, sauces, soups and stews
37. Bouquetiere—(boo—kuh-TY EHR) a garnish (bouquet) of carefully cut and arranged fresh vegetables
38. Braising— a combination cooking method in which foods are first browned in hot fat, then covered and slowly cooked in a small amount of liquid over low heat; braising uses a combination of simmering and steaming to transfer heat from the liquid (conduction) and the air (convection) to the foods
39. Bran—the tough outer layer of a cereal grain and the part highest in fiber
40. Breading-—(l) a coating of bread or cracker crumbs, cornmeal or other dry meal applied to foods that will typically be deep—fried or pan- fried; (2) the process of applying this coating
41. Brigade——a system of staffing a kitchen so that each worker is as- signed a set of specific tasks; these tasks are often related by cooking method, equipment or the types of foods being produced
42. Broche—(bree—OHSH) a rich yeast bread containing large amounts of eggs and butter
43. Broiling—a dry—heat cooking method in which foods are cooked by heat radiating from an overhead source
44. Broth-a flavourful liquid obtained from the long simmering of meats and/ or vegetables
45. Brown stew--u stew in which the meat is first browned in hot fat
46. Brown stock-—··-a richly coloured stock made of chicken, veal, beef or game bones and vegetables. All of which are caramelized before they are simmered in water with seasonings
47. Brunch--a late-morning to early- afternoon meal that takes the place of both breakfast and lunch; it brunch menu often offers breakfast foods as well as almost anything else
48. Brunoise; foods garnished with vegetables cut in manner
49. Cake - in American usage, refers to a broad range of pastries, including layer cakes, coffeecakes and gateaux; can refer to almost any— thing that is baked, tender, sweet and sometimes frosted
50. Calorie the unit of energy measured by the amount of heat required to raise 1000 grams of water one degree Celsius; it is also written as kilocalorie or kcal and is used as a measure of food energy
51. Canapé——(KAN—ah—pay) a tiny open—faced sandwich served as an hors d’oeuvre; usually composed of a small piece of bread or toast topped with a savory spread and garnish



52. Capon——-(kay—pahn) the class of surgically castrated male chickens; they have well-flavored meat and soft, smooth skin



53. Capsaicin—(kap-SAY-ee-zin) an alkaloid found in a chile pepper’s placental ribs that provides the pepper’s heat



54. Carbohydrates—a group of compounds composed of oxygen, hydrogen and carbon that supply the body with energy (4 calories per gram); carbohydrates are classified as simple (including certain sugars) and complex (including starches and fiber)
55. Carotenoid—a naturally occurring pigment that predominates in red and yellow vegetables such as carrots and red peppers
56. Carryover cooking—the cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food



57. Cartilage—also known as gristle, a tough, elastic, whitish connective tissue that helps give structure to an animal’s body



58. Casserole——(1) a heavy dish, usually ceramic, for baking foods; (2) foods baked in a casserole dish



59. Cellulose—a complex carbohydrate found in the cell wall of plants; it is edible but indigestible by humans
60. Cephalopods——mollusks with a single, thin internal shell called a pen or cuttlebone, well-developed eyes, a number of arms that attach to the head and a saclike fin—bearing mantle; include squid and octopus
61. Chalazae cords--thick, twisted strands of egg white that anchor the yolk in place
62. Chef de cuisine-(chef duh quizine) also known simply as chef; the person responsible for all kitchen operations, developing menu items and setting the kitchen’s tone and tempo
63. Chef de partie - (chef duh par-tee) also known as station chef; produces the menu items under the direct supervision of the chef or sous-chef.
64. Chiffonade - ( chef-fon-nahd) ( 1 ) to finely slice or shred leafy vegetables or herbs; (2) the finely cut leafy vegetables or herbs often used a garnish or bedding
65. China cap - a cone-shaped strainer made ef perforated metal
66. Chinois-—(sheen—WAH) a conical strainer made of fine mesh, used for straining and puréeing foods
67. Chlorophyll—a naturally occurring pigment that predeminates in green vegetables such as cabbage



68. Cholesterol—a fatty substance found in foods derived from animal products and in the human body; it has been linked to heart disease
69. Chop—(1) a cut of meat, including part of the rib; (2) to cut an item into small pieces where uniformity of size and shape is neither feasible nor necessary
70. Clarification—(1) the process of transforming a broth into a clear consomme by trapping impurities with a clearmeat consisting of the egg white protein albumen, ground meat, an acidic product, mirepoix and other ingredients; (2) the clearmeat used to clarify a broth
71. Colander—a perforated bowl, with or without a base or legs, used to strain foods
72. Collagen—a protein found in nearly all connective tissue; it dissolves when cooked with moisture
73. Concassée—(kon-kaas-SAY) peeled, seeded and diced tomato
74. Connective tissues—tissue found throughout an animal’s body that binds together and supports other tissues such as muscles
75. Consommé—(kwang-soh—MAY) a rich stock or broth that has been clarified with clearmeat to remove impurities
76. Convection—the transfer of heat caused by the natural movement of molecules in a fluid (whether air water or fat) from a warmer area) to a cooler one; mechanical convection is the movement of molecules caused by stirring
77. Cookies—small, sweet, flat pastries, usually classified by preparation or makeup techniques as drop, icebox, bar, cutout, pressed and Wafer
78. Coring—-the process of removing the seeds or pit from a fruit or fruit- vegetable
79. Coulis—(koo-lee) a sauce made from a puree of vegetables and/or fruit; may be served hot or cold
80. Court bouillon-—(kort boo—yon) water simmered with vegetables, seasonings and an acidic product such as vinegar or wine; used for simmering or poaching fish, shell-fish or vegetables
81. Creaming—a mixing method in which softened fat and sugar are vigorously combined to incorporate air
82. Cream soup--a soup made from vegetables cooked in a liquid that is thickened with a starch and puréed; cream is then incorporated to add richness and flavor
83. Creme anglaise-——(khrem ahn— GLEHZ) also known as creme a l'anglaise
84. Creme caramel (khrem kair—ah- MEHL) like creme renversee (rehn— vehr—SAY) and flan, a custard baked over a layer of caramelized sugar and inverted for service
85. Creme Chantilly——(khrem shan— TEE) heavy cream whipped to soft peaks and flavored with sugar and vanilla; used to garnish pastries or desserts or folded into cooled cus- tard or pastry cream for fillings
86. Creme Chiboust——-(khrem chee- BOOS) a pastry cream lightened by folding in Italian meringue
87. Creme patissiere-—(kharem pah— tees-SYEHR) see Pastry cream
88. Crépe-—(krayp) a 'thin, delicate unleavened griddlecake made with a very thin egg batter cooked in a very hot saute pan; used in sweet and savory preparations
89. Critical control point—under the HACCP system, any step during the processing of a food when a mistake can result in the transmission, growth or survival of pathogenic bacteria
90. Croissant—(krwah—SAHN) a crescent-shaped roll made from a rich, rolled—in yeast dough



91. Croquctte——(crow—keht) a food that has been pureed or bound with a thick sauce (usually bechamel or velouté), made into small shapes and then breaded and deep—fried
92. Cross-contamination - the transfer of bacteria or other contaminants from one food, work surface or piece of equipment to another
93. Crouton - (KROO-twan) a bread or pastry garnish, usually toasted or sauteed until crisp.



94. Crustaceans—sllefish characterized by a hard outer skeleton or shell and jointed appendages; include lobsters, crabs and shrimp
95. Curdling - the Separation of milk or egg mixtures into solid and liquid components; caused by overcooking, high heat or the presence of acids



96. Custard—any liquid thickened by the coagulation of egg proteins; its consistency depends on the ratio of éggs to liquid and the type of liquid used; custards can be baked in the oven or cooked in a bain marie or on the stove top
97. Cutlet - a relatively thick, boneless slice of meat.
98. Deglaze - to swirl or stir liquid (usually wine or stock) in a saute pan or other pan to dissolve cooked food particles remaining on the bottom; resulting mixtures often become the base for a sauce



99. Degrease - to skin the fat from the top of a liquid such as a sauce or a stock



100. Demi-glace - (deh-me glass) French for "half -glaze"; a mixture of half brown stock and half brown sauce reduced by half
101. Dice-—-( 1 ) to cut foods into cubes: 1/4 inch (6 millimeters) for small, 1/2 inch (1.2 centimeters) for medium and ·3/4 inch (2 centimeters) for large; (2) the cubes of cut food.
102. Docking——pricking small holes in an unbaked dough or crust to allow steam to escape and to prevent the dough from rising when baked



103. Dough—a mixture of flour and other ingredients used in baking; has a low moisture content, and gluten forms the continuous medium into which other ingredi- ents are embedded; it is often stiff enough to cut into shapes



104. Drawn—a market form for fish in which the viscera is removed



105. Dredging—coating a food with flour or finely ground crumbs; usually done prior to sauteing or frying or as the first step of the standardized breading procedure
106. Dumpling-—any of a variety of small starchy products made from doughs or batters that are simmered or steamed; can be plain or filled



107. Durum wheat - a species of very hard wheat with a particularly high amount of protein; it is used to make couscous or milled into Semolina, which is used for making pasta
108. Choux paste— also known as pate a choux; a soft dough that produces hollow baked products with crisp exteriors; used for making éclairs, cream puffs and savory products
109. Egg wash—a mixture of beaten eggs (whole eggs. yolks or whites) and a liquid. usually milk or water. used to coat doughs before baking to add sheen



110. Elastin—a protein found in connective tissues, particularly ligaments and tendons
111. Endosperm-—-the largest part of a cereal grain amd a source of protein and carbohydrates (starch) the part used primarily in milled products
112. Espagnole - (ess-spah-nyol) known as brown sauce, a leading sauce made of brown stock, mirepoix and tomatoes thickened with brown roux; often used to produce demi-glace
113. Feuillete—(fuh-YET) square, rec- tangular or diamond-shaped puff pastry boxes; may be filled with a sweet or savory mixture
114. Fiber — also known as dietary fiber; indigestible carhohydrates found in grains, fruits and vegetables; fiber aids digestion
115. Filet, fillet — (fee-lay) (1) filet; a boneless tenderloin of meat; (2.) fillet: the side of u Fish removed intact. boneless or semiboneless, with or without skin; ( 3) to cut such a piece
116. Fish velouté-—;a velouté sauce made from fish stock



117. Flambé—— food served flaming; produced by igniting brandy, rum or other liquor
118. Flour - a powdery substance of varying degrees of fineness made by milling grains such as wheat ,corn or rye
119. Flavonoid - a naturally occouring pigment that predominates an red, purple & White vegetables like cauliflower, beets.
120. Freezer burn - the surface dehydration and discoloration of food that results from moisture loss at below freezing temperatures
121. Frenching - a method of trimming racks or individual chops of meat, especially lamb, in which the excess fat is cut away leaving the eye muscle intact; all meat and connective tissue are removed from the rib bone
122. Fricassee - (FRIHK-uh-see) a white stew in which the meat is cooked in fat without browning before the liquid is added
123. Frittata - (free-tah-ta) an open faced omelet of Spanish-Italian heritage
124. Frying - a dry-heat cooking method in which foods are cooked an hot fat; includes sauteing and stir-frying, pan-frying and deep-frying
125. Fungi - a large group of plants ranging from single celled organism to gaint mushrooms; the most common are molds and yeasts
126. Game - birds and animals hunted for sport or food; many game birds and aninmls are now ranch-raised and commercially available
127. Garde-manger - (gar mawn-zhay) (1) also known as the pantry chef the cook in charge of cold food production, including salads and salad dressings, charcuterie items, cold appetizers and buffet items; (2.) the work area where these foods are prepared



128. Garnish·—(1) food used as an attractive decoration; (2) a subsidiary food used to add flavor or character to the main ingredient in a dish (for example, noodles in chicken noodle soup)
129. Gateau—( gah—toe) ( 1) in American usage, refers to any cake-type dessert; (2) in French usage, refers to various pastry items made with puff pastry, éclair paste, short dough or sweet dough
130. Gelatin—a Flavorless, odorless and brittle mixture of proteins (espe- cially collagen) extracted from boil- ing bones, connective tissue and other animal parts; when dissolved in a hot liquid and then cooled, it forms a jellylike substance used as a thickener and stabilizer
131. Gelato - (jah-laht-to) an Italian-style ice cream that is denser than American-style ice cream.



132. Genoise - (zhen-waahz) (1) a form of whipped-egg cake that uses whole eggs whipped with sugar; (2) a French spongecake
133. Giblets - the collective term for edible poultry viscera, including gizzards, hearts, livers and necks.



134. Gizzard - a birds's second stomach
135. Glace de viande - (glahss duh veeawnd) a dark, syrupy meat glaze made by reducing a brown stock.



136. Glaze - (1) any shiny coating applied to food or created by browning; (2) the dramatic reduction and concentration of a stock; (3) a thin, flavoured coating poured od dripped pnto a cake or pastry.
137. Gluten - an elastic network of proteins created when wheat flour is moistened and manipulated; it gives structure and strength to the baked goods and is respoinsible for their volume, texture, appearance. the proteins necessary for gluten formation are glutenin and gliaden.
138. Grate - to cut a food into small, thin shreds by rubbing it against a serrated metal plate known as a grater
139. Green meats - freshly slaughtered meats that have not had sufficient time to age and develop tenderness and flavor
140. Grilling — a dry -heat cooking method in which foods are cooked by heat radiating from a source located below the cooking surface; the heat can be generated by electricity or by burning gas, hardwood or hardwood charcoals
141. Halal - describes food prepared in accordance with Muslim dietary laws
142. Hanging - the practice of allowing eviscerated (Drawn or gutted) game to age in at dry, well-ventilzlted place; hanging helps tenderize the flesh and strengthen its flavor
143. Hazard Analysis Critical Control Points (HACCP) - it rigorous system of self—inspection used to manage und maintain sanitary conditions in all types of food service operations; it focuses on the flow of food through the food service facility to identify any point or step in preparation (known as a critical control point) where some action must be taken to prevent or minimize a risk or hazard
144. Herb - any of a large group of aromatic plants whose leaves, stems or flowers are used as a flavoring; used either dried or fresh
145. Hollandaise - (ohll-uhn-daze) an emulsified sauce made of butter, egg yolk and flavorings (especially lemon juice)
146. Hors d'oeuvre - (ohr durv) very small portions of hot or cold foods served before the meals to stimulate the appetite
147. Induction cooking — a cooking method that uses a special coil placed below the stove tops surface in combination with specially designed cookware to generate heat rapidly with an alternating magnetic field
148. IQF (individually quick-frozen)- describes the technique of rapidly freezing each individual item of food such as slices of fruit, berries or pieces of fish before packaging; IQF foods are not packaged with syrup or sauce
149. Irradiation-——-a preservation method used for certain fruits, vegetables, grains, spices, meat and poultry in which ionizing radiation sterilizes the food, slows ripening and prevents sprouting
150. Jam - a fruit gel made from fruit Pulp and sugar
151. Jelly - a fruit gel made from fruit juice and sugar
152. Julienne — (ju-lee-en) (1) to cut foods into stick-shaped pieces, approximately 1/8 inch X 1/8 inch X 2 inches (3 millimeters X 3 millimeters X 5 centimeters); a fine julienne has dimensions of 1/16 inch X 1/16 inch X 2 inches (1.5 millimeters X 1.5 millimeters >< 5 centimeters); (2) the stick-shaped pieces of Cut food
153. jus lié—-(zhoo lee - ay) also known as fond lie; a sauce made by thickening brown stock with cornstarch or similar starch; often used like a demi—glace, especially to produce Small sauces
154. Kneading - working a dough to develop gluten
155. Kosher — describes food prepared in accordance with Jewish dietary laws
156. Lard — the rendered fat of hogs



157. Larding — inserting thin slices of fat, such as pork fat back, into lowfat meats in order to add moisture



158. Lardon — Diced, blanched, fried bacon
159. Leavener - an ingredient or process that produces or incorporates gases in a baked product in order to incresae volume, provide structure and give texture.
160. Liaison - (lee-yeh-zon) a mixture of egg yolks and heavy cream used to thicken and enrich sauces
161. Macerate - to soak foods in a liquid, usually alcoholic, to soften them
162. Mandoline - a stainless steel, hand-operated slicing device with adjustable blades



163. Marbling—-whitish streaks of inter- and intramuscular fat



164. Marinade—the liquid used to mar- inate foods; it generally contains herbs, spices and other llavoring ingredients as well as an acidic product such as wine, vinegar or lemon juice



165. Marinate - to soak a food in a seasoned liquid in order to tenderize the food and add flavor to it
166. Marmalade - a citrus jelly that also contains unpeeled slice of citrus fruit
167. Marzipan - (Mahr-sih-pan) a paste of ground almonds, sugar and egg whites used to fill and decorate pastries
168. Matignon - a standard mirepoix plus diced smoked ham and, depending on the dish, mushrooms and herbs; some-times called an edible mirepoix, it is usually cut more uniformly than a standard mirepiox and left in a finished dish as a garnish
169. Mayonnaise - a thick, creamy sauce consisting of oil and vinegar emulsified with egg yolks, usually used as a salad dressing
170. Mealy potatoes - also known as starchy potatoes; those with a starch content and thick skin; thay are best for baking
171. Meringue - (muh-reng) a foam made of beaten egg whites and sugar
172. Mirepobix - (meer-pwa) a mixture of coarsely chopped onions, carrots and celery used to flavour stocks, stews and other foods; generally, a mixture of 50 percent onions, 25 percent carrots and 25 percent celery, by weight, is used.
173. Mollusks - shellfish characterized by a soft, unsegmented body, no internal skeleton and a hard outer shell.
174. Mortar and pestle - a hard bowl (the mortar) in which foods such as spices are ground or pounded into a powder with a club-shaped tool.
175. Mushrooms - members of a broad category of plants known as fungi; they are often used and served like vegetables.
176. Nectar-—-the diluted, sweetened juice of peaches, apricots, guavas, black currants or other fruits, the juice of which would be too thick or too tart to drink straight
177. Noisette — (nwah-zet) (1) a small,usually round, portion of meat cut from the rib or loin ; (2) French for "hazelnut"
178.
179. Noodles — flat strips of pasta—type made with eggs; may be fresh or dried
180. Nut - (1) the edible single-seed kernel of a fruit surrounded by a hard shell; (2) generally, any seed or fruit with an edible kernel in a hard shell
181. Offal——-(OFF—uhl) also called variety meats; edible entrails (for example, the heart, kidneys, liver, sweet- breads and tongue) and extremities (for example, oxtail and pig’s feet) of an animal
182. Organic farming-——a method of farming that does not rely on synthetic pesticides, fungicides, herbicides or fertilizers
183.
184. Oven spring—the rapid rise of yeast goods in a hot oven, resulting from the production and expansion of trapped gases
185.
186. Overrun-—the amount of air into an ice cream
187. Pan-broiling - a dry heat cooking method that uses conduction to transfer heat to a food resting directly on a cooking surface; no fat is used and the food remains uncovered
188. Pan-frying — a dry-heat cooking method in which food is placed in a moderate amount of hot fat
189.
190. Pan gravy-—a sauce made by deglazing pan drippings from roast meat or poultry and combining them with a roux or other starch and stock
191. Papillote, en - (awn pa-pee-yote) a cooking method in which food is wrapped in paper or foil and then heated so that the food steams in its own moisture



192. Parboiling — partially cooking a food in a boiling or simmering
193. Relish - a cooked or pickled sauce usually made with vegetables or fruits and often used as a condiment
194. Parchment (paper) - heat - resistant paper used throughout the kitchen for tasks such as lining baking pans, wrapping foods to be cooked en papillote and covering foods during shallow poaching



195. Parcooking - partially cooking a food by any cooking method
196. Paring knife - a short knife used for detail work, especially cutting fruits and vegetables; it has a rigid blade approximately 2-4 inches (5--10 centimeters) long
197. Parisienne; Parisian — (1) the smaller scoop on a two—scoop melon ball cutter; (2) small spheres of fruit or vegetables cut with a tiny melon ball cutter
198. Pasta-(1) an unleavened paste or dough made from wheat flour (often semolina), vvater and eggs; the dough can be colored and flavored vvith a wide variety of herbs, spices or other ingredients and cut or extruded into a vvide variety of shapes and sizes; it can be fresh or dried and is boiled for service; (2) general term for any macaroni product or egg noodle
199. Pasteurization-—-the process of heating something to a prescribed temperature for a specific period in order to destroy pathogenic bacteria
200. Pastry cream — also known as creme patissiere, a stirred custard made with egg yolks, sugar and milk and thickened with starch; used for pastry and pie fillings
201. Paysanne — (pahy—sahn ) foods cut into flat square, round or triangular items with dimensions of 1/2 inch X 1/2 inch X 1/8 inch (1.2 centimeters X 1.2 centimeters X 3 millimeters)
202. Pathogen - any organism that causes diseases; usually refers to bacteria
203. Pectin — A gelatin like carbohydrate obtained from certain fruits; used to thicken jams and jellies
204. Pilaf - a cooking method for grains which the grains are lightly sautéed in hot fat and then a hot liquid is added; the mixture is simmered without stirring until the liquid is absorbed
205. Poaching — a moist-heat cooking, method that uses convection to transfer heat from a hot (approximately 160°F-—180°F [71°C—82°C] liquid to the food submerged in it
206. Profiterole—(pro-feet-uh-roll) small round pastry made from eclair paste filled with a savory filling and served as an hors d’oeuvre or filled with ice cream topped with sauce and served as a dessert
207. Proofing - the rise given shaped yeast products just proir to baking
208. Pate feuilletée—(paht fuh—yuh-tay) also known as puff pastry; a rolled- in dough used for pastries, cookies and savory products; it produces a rich and buttery but not sweet baked product with hundreds of light, flaky layers
209. Quenelle — (kuh—nehl) a small, dumpling-shaped portion of a rnousseline forcemeat poached in an appropriately flavored stock; it is shaped by using two spoons



210. Quiche—-a savory tart or pie consisting of a custard baked in a pastry shell with a variety of flavorings and garnishes
211. Raft - a crust formed during the process of clarifing consomme; it is composed of the clearmeat and impurities from the stock, which rise to the top of the simmering stock and release additional flavors
212. Ragout - (rah-goo) (1) traditionally, a well-—seasoned, rich stew containing meat, vegetable and wine; (2) any stewed mixture.
213. Reduction -- cooking a liquid such as a sauce until its quantity decreases through evaporation; typically done to concentrate flavors and thicken liquids
214. Relish—-a cooked or pickled sauce usually made with vegetables or fruits and often used as a condiment
215. Remouillage-—-( rhur—moo—yahj) French for "rewetting"; a stock produced by reusing the bones left from making another stock
216.
217. Render - (1) to melt and clarify fat; cook meats in order to remove the fat
218. Risotto — (re-zot-toe) (1) a cooking method for grains in which the grains are lightly sauteed in butter and then a liquid is gradually added; the mixture is simmered with near-constant stirring until the still-firm grains merge with the cooking liquid; (2) a Northern Italian rice dish prepared this way
219. Roasting - a dry heat cooking method that heats food by surrounding it with hot, dry air in a closed environment or on a spit over an open fire; similar to baking, the term roasting is usually applied to meats, poultry, game and vegetables
220.
221. Roe - (roh ) fish eggs
222. Rondeau — (ron—doe) a shallow, wide, straight-sided pot with two loop handles
223. Rotisserie - cooking equipment taht slowely rotates meat or other foods in front of a heating element
224. Roux - (roo) a cooked mixture of equal parts flour and fat by weight, used as a thickener for sauces and other dishes; cooking the flour in fat coats the starch granules with the fat and prevents them from lumping together or forming lumps when introduced into a liquid
225. Royal Icing — also known as decorators icing, an uncooked mixture of confectionefs sugar and egg whites that becomes hard and brittle when dry; used for making intricate cake decorations
226. Sabayon - (sa-by-on) also known as zabaglione; a formy, stirred custard sauce made by whisking eggs, sugar and wine over low heat
227. Salamander - a small broiler used primarily for browning or glazing the tops of foods
228. Salad dressing - a sauce for a salad; most are based on a vinaigrette, mayonnaise or other emulsified product
229. Salsa — (sahl-sah) Spanish for "sauce”; (1) generally, a cold chunky mixture of fresh herbs, spices, fruits and/or vegetables used as a sauce for meat, poultry, fish or shellfish; (2) in Italian usage, a general term for pasta sauces
230. Salt-curing — the process of surrounding a food with salt or a mixture of salt, sugar, nitrite-based curing salt, herbs and spices, salt-curing dehydrates the food, inhibits bacterial growth and adds flavor
231. Sashimi — (sah—shee—mee) raw fish eaten without rice; usually served as the first course of a japanese meal
232. Sausage -- a seasoned forcemeat usually stuffed into a casing; a sausage can be fresh, smoked and cooked, dried or hard
233. Semifreddi — (seh-mee-frayd—dee) also known as still-frozen desserts; items made with frozen mousse, custard or cream into which large amounts of whipped cream or meringue are folded in order to incorporate air; layers of spongecake and / or fruits may be added for flavor and texture; include frozen soufflés, marquise, mousses and Neapolitans
234. Shortening — (1) a white, flavorless, solid fat formulated for baking or deep-frying; (2) any fat used in baking to tenderize the product by shortening gluten strands
235. Shallow poaching - a moist heat cooking method that combines poaching and steaming; the food (usually fish) is placed on a vegetable bed and partially covered with a liquid (cuisson) and simmered
236. Simmering — (1) a moist-heat Cooking method that uses convection to transfer heat from a hot (approximately 185 F-205 °F {85°C—96°C}) liquid to the food submerged in it; (2) maintaining the temperature of a liquid just below the boiling point
237. Slurry — a mixture of raw starch and cold liquid used for thickening
238. Smoke point - the temperature at which a fat begins to break down and smoke
239. Soufflé-—( soo-flay) either a sweet or savory fluffy dish made with a custard base lightened with whipped egg whites and then baked; the whipped egg whites cause the dish to puff when baked
240. Sous-chef — (soo-shef) a cook who supervises food production and vvho reports to the executive chef; he or she is second in command of a kitchen
241. Specifications - Standard requirements to be followed in procuring items from suppliers
242. Spice - any of a group of strongly flavoured or aromatic portions of plants (other than leaves) used as flavorings, condiments or aromatics
243. Station Chef - the cook in charge of a particular department in a kitchen
244. Steak - (1) a cross-section slice of a round fish with a small section of the bone attached; (2) a cut of meat, either with or without the bone.
245. Stock--(French fond) a clear, unthickened liquid flavored by soluble substances extracted from meat, poultry or fish and their bones as well as from a mirepoix, other vegetables and seasonings
246. Supréme——(su-prem) (1) a sauce made by adding cream to a velouté made from chicken stock; it is used to make several compound sauces
247. Sushi - (szu-she) cooked or raw fish or shellfish rolled in or served on seasoned rice
248. Sweat — to cook a food (typically vegetables) in a small amount of fat, usually covered, over low heat without browning until the food softens and releases moisture; sweating allows the food to release its flavor more quickly when cooked with other foods
249. Sweat — to cook a food (typically vegetables) in a small amount of fat, usually covered, over low heat without browning until the food softens and releases moisture; sweating allows the food to release its flavor more quickly when cooked with other foods
250. Sweetbreads - the thymus glands of a calf or lamb
251. Terrine — (teh—reen) (1) traditionally, a loaf of coarse forcemeat cooked in a covered earthenware mold and without a crust, today, the word is used interchangeably with paté, (2) the mold used to cook such items, usually a rectangle or oval shape and made of ceramic
252. Tart-—-a sweet or savory filling in a baked crust made in a shallow, Straight-sided pan without a top Crust
253. Thickening agents - ingredients used to thicken sauces; include starches (flour, cornstarch and arrowroot), gelatin and liaisons
254. Tossed Salad - a salad prepared by placing the greens, garnishes and salad dressing in a large bowl and tossing to combine
255. Vinaigrette - (vin-nay-greht) a tempeorary emulsion of oil and vinegar (usually three part oil to one part vinegar) seasoned with herbs, salt and pepper; used as a salad dressing or sauce
256. Vol-au-vents - (Vul-oh-vanz) deep, individual portion-sized puff pastry shells; often filled with a savory mixture and served as an appetizer or a main course
257. White Stock - a light-coloured stock made from chicken, veal, beef or fish bones simmered in water with vegetables and seasonings
258. Whipping - a mixture method in which foods are vigrously beaten in order to incorporate air, a whisk or an electric mixer with its whip attachment is used
259. Yeasts - microscopic fungi whose metabolic processes are responsible for fermentation; thay are used for leavening bread and in cheese, beer and wine making
260. Zest - the thin, colored part of a citrus peel
261. Zushi - (zhoo-she) the seasoned rice used for sushi

FOOD PRODUCTION ASSIGNMENT!!!!!!!!!!!!!!!!!

Hey guys ............ well we've got another food production assignment & this time ......... let all us be well ......... a lil aware of it ..........
It has been put up at the end of the last post ............. please pay attention ............

FRUIT AND COOKING WITH FRUIT
A fruit can be defined as the nurtured ovary of a flower. The fleshy portion is the edible part, though at times, the stone can also be eaten. Some people tend to confuse fruit with vegetable. Tomatoes and eggplant are fruits though they are referred to and are cooked like vegetables because of their low sugar content. On the other hand, Rhubarb is a vegetable but is cooked like fruit, in sugar syrup. Some vegetables are used in sweet dishes. E.g. pumpkin in a pumpkin pie and carrot in a carrot hulwa.
There are different types of fruit:
Simple fruit: one fruit from one flower e.g. orange
Aggregate fruits : many fruits from one flower e.g. berries
Pomes : fruits having a central core e.g. apple
Drupes: fruits having a center stone e.g. apricot
CLASSIFICATION
Very broadly, fruit can be classified as:
Fleshy fruit: This group would include apple, banana, pineapple
Stone fruit: This group includes mangoes, apricots, peaches and the flesh surrounds the stone.
Citrus fruits: These are usually segmented and have a predominant sweet sour taste and will include orange, grapefruit, tangerines. They contain an outer rind and seeds referred to as pips.
Berry fruits: include strawberries, raspberries, mulberries and gooseberries.
Nuts: walnuts, hazelnuts consist of an outer shell and inner seed.
NUTRITIVE VALUE
Fruits are low in calories but very high in moisture content, which ranges from 75-95%. Actual nutritive value varies from fruit to fruit. As a group, they do not contain much protein, carbohydrate or fat. However, they are an excellent source of fiber and help in gastro-intestinal problems. Fruits contain sugar in the form of glucose, sucrose and fructose. Ripe fruits will contain higher sugar content than unripe fruits. Citrus fruits, melons and strawberries contain an excellent quantity of Vitamin C. Fruits which are yellow or dark green in color contain a high amount of vitamin A. Fruits are generally lacking in the B complex vitamins and peeling, bruising and cooking reduces the vitamin content. There are hardly any minerals found in fruits except for raisins and dried fruit, which have a fair amount of iron content. Some fruit like oranges and avocados also contain potassium.
PRINCIPLES OF COOKING FRUIT
Although most fruit are edible raw, cooking is often necessary to soften the cellulose of some fruit, as well as to cook the starch in unripe or very hard fruits.
Fruits are cooked to provide variety in eating and a lot of fruit is canned or frozen to provide an all year round supply. The factor to consider in cooking of fruit is the fiber and cellulose content, the amount of sugar and the amount of water used. The amount of water used in turn will depend on the structure of the fruit and its moisture content. Berries have very little cellulose and will collapse when cooked. So use very little water. Apples and pears require sufficient water to soften their fiber content.
COOKING CHANGES
Cooking will affect the:
Texture – cooking will soften the tissues/fibers of fruit hence a softening of texture. If an alkali such as baking soda is present, the fruit will very quickly become mushy. This is suitable for making jams and jellies and coulis. However, acids, calcium salts and sugar strengthen the fiber. For stewed and poached fruits, use sugar syrup flavored with lemon to retain shapes. If a sauce is required, add the sugar only after the fruit is cooked.
Color - Due to certain chemical changes, the color of some fruits will change. Grapes and cherries tend to go dull when cooked and strawberries will lose their luster. All berries must be cooked slowly to control loss of color.
Flavor – Overcooking, soaking and steeping of fruits lead to loss of flavor. Fruits should be cooked for as short a time as possible to retain maximum flavor.
Nutritive Value – The greatest loss in food value in cooked fruits is the loss of ascorbic acid (vitamin C) and iron through oxidation. A lot of the nutritive value is present just under the skin and this is lost when the fruit is peeled.
METHODS OF COOKING FRUIT
Baking, stewing, poaching, sautéing are the most common methods of cooking fruits. The aim of cooking fruit is to retain as much as possible of the flavor, aroma and nutritive value. Cooking also aids the digestibility. Firm, fresh fruit are ideal and best for stewing. Stewing is best done in water or in sugar syrup. Fruits with a heavy skin and high fiber are best suited for baking. The outer peel/skin serves as a protective covering and helps hold the steam necessary to soften the fiber and cellulose. It also helps prevent the loss of volatile flavors. Other fruit such as bananas, apricots and peaches may be baked covered in a baking dish. Cooked fruit should be served soon after cooking and fruit based sauces and pies are most palatable and delicious if served shortly after preparation.
SELECTION
It would be almost impossible to generalize the points to be considered when selecting the variety of fruits. However, it is best to buy in season and in small quantities for immediate use. Buy fruits you can select rather than pre packed cartoons. Check for bruises, cuts and soft spots.
STORAGE
Very few fruits can be stored for extended periods. Ripe fruits must be stored in the refrigerator and under ripe ones can be stored in a cool dry and dark place. For commercial storage, 20°C room temperature, 2°C to 8°C refrigerated temperature and 85% humidity is said to be ideal for most fruits. Proper air circulation is also necessary to prevent pests such as fruit flies. Stored fruit do not have the same flavor as fresh fruits. When stored in the refrigerator, fruits tend to lose their moisture content. Fresh fruit tend to absorb and emit flavors and therefore must be stored separately. Bananas are not refrigerated as the color darkens when they are returned to room temperature. Very often, to preserve, fruits can be dried. Apricots, bananas, apples and figs are all available in the dried form. These can be stored at room temperature for 6 months. Frozen fruits must be used within 2-3 days of de frosting. Canned fruits can be stored at room temperature if unopened and must be refrigerated after opening.
Contents must be transferred to a glass or other suitable container to avoid contamination. Bulging cans must be discarded immediately.
ASSIGNMENT
LIST TEN VARIETIES OF THE FOLLOWING FRUIT:
Melons
Apples
Mangoes
Berries
Pears
Citrus
And submit by November 02 2009 to me in the ATK
VERNON COELHO
IHM MUMBAI
2009-2010

Basic commodities - Shortenings, fats & oils

BASIC COMMODITIES – SHORTENINGS, FATS & OILS
Fats are solid at room temperature and melt when heated. Those used in cooking include butter, margarine, lard, suet and hydrogenated fat.
Oils are liquid at normal temperatures, but solidify at lower temperatures. Those commonly used in cooking are peanut (groundnut/arachide) oil, coconut oil, mustard seed oil, sesame (teel) oil, olive oil and safflower oil.
Shortenings are fats that are used in the baking industry and in confectionery.
HYDROGENATION OF OILS
The conversion of oil into fat is known as hydrogenation. The process changes the physical properties of the oil. Hydrogenation consists of treating oil under pressure and at a suitable temperature with hydrogen, in the presence of a catalyst, usually nickle. Under these conditions, the unsaturated fatty acids present in the oil combine with the hydrogen. This chemical process brings about a physical change, the liquid oil changing into a solid fat. The unsaturated fatty acids are chiefly those of the oelic type and are converted into stearic acid which is solid. The varying consistencies available in fats is due to the process of hydrogenation being stopped at various stages.
SHORTENINGS
Fats can be used as shortenings or as a cooking medium. In confectionery, fats impart their characteristic flavor as well as shortening qualities. Their effect is to coat and break down the gluten strands, so that instead of being hard and tough to eat, foods containing shortening break off short and melt readily in the mouth.
Factors to look for in Shortenings:
1. Creaming Value: This effect the volume of the item eg: cakes
The amount of air incorporated during creaming
2. Shortening value: The shortness it gives to the end product. Shortness
is a quality essential in products such as biscuits & cookies.
3. Stability: Refers to keeping quality and shelf life.
4. Consistency: Hardness or Softness depending on the purpose.
hardness for puff pastry, softness for cakes.
5. Water absorption Will affect the emulsification value of the shortening.
power:
As shortening agents, fats add to the nutritional and satiety values of flour mixtures like doughs and batters. They also contribute to the taste and flavor. The type of fat and the way it is incorporated will affect the texture (eg: short crust pastry and flaky pastry). Baking must be done at correct temperatures. As the fat melts during baking, it must be absorbed by the flour. If the heat is insufficient, the melted fat will run out and result in a hard product. Fat which has been broken up into small particles during creaming will be more easily absorbed than fat left in large pieces.
Fat as a frying medium functions in three ways:
it serves to transmit heat to the articles of food to be fried.
it adds to the nutritive value (calories).
It contributes to the flavor and taste and texture of the food.
Fat used as a frying medium must have
a high smoke point
low congealing point
low moisture content
high stability
acceptable flavor which is neutral
RENDERING OF FAT
Rendering of fat is the process of melting to extract fat from fatty tissues. A good supply of fat can be obtained in this way there are two methods to complete this process:
Cut the fat into small pieces, put them in a baking tray and heat in the oven till the fat has melted and only crisp brown pieces of tissue remains. Strain the fat through a clean cloth into a basin and store in the refrigerator.
Cut the fat into small pieces and cover with a little water. Boil, without the lid until the water has evaporated and the fat melts leaving behind only tissue. Strain and store as above.
In both cases, the temperature should not be too high as the fat will decompose.
CLARIFICATION OF FAT
This method of cleaning the fat. Used fat is mixed with water and allowed to boil. It is then strained and allowed to cool. The fat solidifies on the surface. This cake of fat is lifted out and the bottom scraped off all impurities. The fat is then heated till it stops bubbling and the water particles have disappeared.
TYPES OF FATS AND OILS
FAT/OIL SOURCE PROPERTIES USES
Butter Cream Salted or unsalted, shallow frying
Difficult to handle when chilled, unsuitable for
Deep frying. Unique flavor, Good enriching qualities.
Margarine Groundnuts Not easy to spread. Economical for baking
Palm, coconut, Low cholesterol
Fish oils, Whey
Soft blend as above will spread even if
Margarine chilled excellent for cake & pastry making
Low fat Blended Low calorie content can be used for baking
Spreads & vegetable oils but not for pastry. Spreads when chilled
Cholesterol
Free Spreads
Lard Pork White solid fat, good for Short Crust
Pastry & Shallow frying.
Not suitable for creaming with sugar.
Economical

Suet Lamb or Hard white fat, good for Short crust, steamed
Beef puddings & stuffings
Corn Oil Corn Refined . All purpose especially deep frying

Sunflower/ Sunflower & Refined. All purpose cooking medium
Safflower oil Safflower seeds
Sesame/ Sesame seeds/
Gingelly oil (teel)
Olive Oil Olives Distinctive taste & flavor, Salad dressings
Cooking medium, but not deep frying
Soya bean Soya beans Distinctive All purpose cooking medium
Oil
Coconut Coconuts Strong aroma & flavor. Used a lot in Kerala
Oil and Coastal cuisine
Mustard Mustard Strong aroma & flavor Used in North Indian
Oil plant & Bengali cuisine and in pickles
Arachide Groundnuts Distinctive flavor. All purpose cooking
Oil medium
Pure Ghee Cream Rich flavor used extensively in Indian
Cooking and sweets
Solid Palm Neutral flavor Suitable for all types of cooking
Vegetable
Oil
In short, Fats & Oils can be classified as:
Animal Sources: Lard, Suet
Dairy Sources: Butter, Pure Ghee
Vegetable Sources: Refined oils
Margarine
BASIC COMMODITIES I RAISING AGENTS
Raising agents are also known as leavening agents. Leavening is the production or incorporation of gases in a baked product to increase volume and to produce taste and texture as well as shape. These gases must be retained in the product until the structure is set enough by the coagulation of gluten and /or egg protein to hold its shape. Exact measurement of leavening agents is important, because small changes can produce major defects in baked products.
TYPES OF RAISING/LEAVENING AGENTS
Biological: Yeast
Chemical: Baking powder, Baking soda, Baking ammonia
Mechanical: Air, Steam
YEAST
Fermentation is the process by which yeast acts on carbohydrates and changes them into carbon dioxide and alcohol. This release of gas produces the leavening action in yeast products. The alcohol evaporates completely during and immediately after baking. The process of fermentation is brought about by an enzyme called zymase.
Yeast is a microscopic plant. As a living organism, it is sensitive to temperatures.
45°F (7°C) Inactive; storage temperature
60-70°F (15-20°C) Slow action
70-90°F (20-32°C) Best growth, proofing temperature for dough
Above 100°F (38°C) Reaction slows
140°F (60°C) Yeast is killed
Yeast will contribute to flavor in addition to leavening action. There are various market forms of yeast, which are available.
Dried Yeast: is a mixture of yeast and cornflour or cornmeal, which are pressed into cakes and dried. The yeast continues to live, but in an inactive state. When furnished with warmth and moisture, it begins to develop and multiply, but this process is slow. Dried yeast has to be soaked in lukewarm water and mixed with very soft dough for a preliminary period before the other ingredients are added.
Activated Dried Yeast: This develops more rapidly than dried yeast and is the type that is most commonly used these days. It can be added straight into the flour. It is also less perishable than compressed yeast (see below). The shelf life of both dry and activated dry yeast is longer when stored in the refrigerator.
Compressed Yeast: This is a moist mixture of yeast plants and starch. The yeast remains active and will grow and multiply rapidly when added to dough. It has to be kept refrigerated and will keep well only for a few days. If held in the freezer, it retains its activity for a longer period.
CHEMICAL LEAVENERS
Chemical leaveners are those that release gases produced by chemical reactions.
Baking Soda: is the chemical sodium bicarbonate. If moisture and acid are present, soda releases carbon dioxide gas, which will leaven the product. Heat is not necessary for the reaction, although the gas will be released at a faster rate if the temperature is increased. For this reason, products leavened with soda must be baked immediately otherwise the gases will escape and the leavening power will be reduced. Acids that react with soda in a batter or dough would include honey, molasses, buttermilk, fruits, cocoa and chocolate. Sometimes, acids, such as cream of tartar are added to induce the production of carbon dioxide.
Baking Powder: is a mixture of baking soda and an acid such as cream of tartar and diluted with cornflour to give a product of the desired strength. The cornflour also serves to separate the acid and the base, thereby increasing the stability of the mixture. General proportions used are 1 to 2 tsps /500 GMS of the flour or foundation ingredients. Baking powders are more versatile since they do not depend on acids for their leavening power. Do not include more baking powder in a recipe, as it will create an undesirable flavor.
Baking Ammonia: is the chemical ammonium carbonate. It decomposes during baking to form carbon dioxide gas and ammonia gas. Only heat and moisture are required for it to work. No acid is required for reaction to take place. Baking ammonia releases gases very quickly and can only be used in small products like cookies or in products like choux pastry where rapid leavening is desired. Because it decomposes quickly, it leaves no residue, which could affect the flavor.
MECHANICAL AGENTS
Air: is incorporated in a batter primarily by two methods. This air expands during baking and will leaven the product.
Creaming – is the process of beating fat and sugar together. Besides breaking up the fat into minute particles, it also incorporates air into the mixture. It is an important technique in cake making and in cookie making as well. Some pound cakes and cookies are aerated entirely by this method.
Foaming – is the process of beating eggs, with or without sugar, to incorporate air. Foams made with whole eggs are used for sponge cakes, while meringues, angel food cakes and soufflés are aerated with only egg whites.
Steam: When water turns to steam, it expands to 1600 times its original volume. Because all baked products contain some moisture, steam is an important leavening agent. Bakery products such as eclairs and cream puffs rely on steam for aerating. If the starting temperature for the baking of these products is high steam will be produced and rapidly aerate the product.
BASIC COMMODITIES I FLOUR
Flour is one of the basic and foundation ingredients used in the kitchen, especially in the bakery.
WHITE WHEAT FLOUR (refined flour)
White wheat flour is milled from the kernels of wheat after the outer covering called bran and the germ is removed. Wheat flour contains 63 – 73% starch and 7 – 15 % protein. The rest is moisture, fat, sugar and minerals. Wheat flour is the source of the protein gluten, which is one of the most essential elements in baking. Actually, there are two proteins found in flour – glutenin and gliadin; which combine together in the presence of moisture to form Gluten. Bakers select flour on the basis of its gluten content. Flours high in gluten are called hard flour and those low in gluten are called weak. From the Bakery point of view, we need to learn about 3 types of flour:
Bread flour is a strong flour, which is used to make bread including hard rolls, and any product that requires high gluten. Bread flour feels rough and slightly coarse when rubbed between the fingers. If squeezed into a lump, it falls apart as soon as the hand is opened. Its color is creamy white.
Cake flour is weak or low gluten flour. It has a very soft smooth texture and a pure white color. Cake flour is used for cakes and other delicate products that require low gluten content. Cake flour feels very smooth. It stays in a lump if squeezed in the palm of the hand.
Pastry flour is lower in gluten than bread flour but higher than cake flour. It is creamy white in color. Pastry flour is used for piecrusts as well as some sweet doughs and for biscuits and muffins. Pastry flour feels the same as cake flour.
All-purpose flour is available in the market and is quite popular in the retail market. This flour is formulated to be slightly weaker than bread flour so that it can be used for pastries as well. A professional baker however prefers to use flours that are formulated for specific purposes, because these give the best results.
WHOLE WHEAT FLOUR (atta)
Whole-wheat flour is made by grinding (milling) the entire wheat kernel, including the bran and the germ (which is the embryo of a new wheat plant). The germ is high in fat content and therefore tends to turn rancid quickly. Whole-wheat flour therefore does not have a very long shelf life like Refined Flour. Since it is made from wheat, whole-wheat flour contains gluten and can be used for bread making. However, bread made from 100% whole-wheat flour will be heavy, as the gluten strands are cut by the sharp edges of the bran flakes. Also, the fat from the wheat germ contributes slightly to the shortening action. This is why most whole wheat breads are strengthened with refined flour.
Bran flour is flour to which bran flakes have been added. The bran may be coarse or fine depending upon the specification.
RYE FLOUR
Next to Whole and White Wheat Flour, Rye is the most popular flour used for bread making. Rye flour does not develop gluten and breads made with it will be heavy unless some hard wheat flour is added to it. Rye flour is available in three shades: light, medium and dark. Rye meal or pumpernickel is a coarse meal made from the whole rye grain. It looks like oatmeal. Rye blend is a mixture of rye flour and hard wheat flour.
OTHER FLOURS
Products milled from other grains are occasionally used to add variety to baked goods. These include corn meal, buckwheat, soy flour, potato flour, oat flour and barley flour. The term meal is used to describe products that have not been as finely ground as flour. All these products must be used along with wheat flour as the do not form sufficient gluten.
STARCHES
In addition to flour, some other starch products are used in the bakery. Unlike flour, they are used primarily as thickening agents for pies, puddings and fillings.
Cornstarch has a special property that makes it valuable for certain purposes. Products thickened with cornstarch set almost like gelatin when cooled.
Waxy maize also has valuable properties. They do not break down when frozen and are good for products that need to be frozen and stored. Also, it is very clear when cooked and give a brilliant clear appearance.
Instant Starches are those which have been pre cooked or pre gelatinized, so they will thicken cold liquids without further cooking. They are useful when heat will damage flavor of the products (strawberries).
BASIC COMMODITIES SUGAR
Sugar occurs naturally in almost all plant structures. However, for general and commercial purposes, it is obtained from two major sources:
Sugarcane
Sugar Beet
CLASSIFICATION OF SUGAR
Sugar may be classified under one or a combination of the following:
The source, sugarcane or sugar beet
The country of origin
The method of processing which in turn will determine the type of sugar produced, e.g: cube sugar, powdered sugar
Its uses e.g. specific sugars are bought for certain purposes like icing sugar is meant basically for icings.
The chemical group – sugars may be classified into two chemical groups
Mono saccharides &
di saccharides
MARKET FORMS OF SUGAR
Commercially, sugar is available in two forms:
Solid
Liquid
SOLID FORMS
Granulated sugar: By far the most important sugar product on the market and is also known as sucrose. Granulated sugar is marketed as fine (the type most commonly used) or ultra fine (used in the making of cakes and instant beverages).
Powdered sugar: This is obtained from granulated sugar, thru the process of pulverization. It is available in various degrees of fineness depending on the purpose that it is used for.
Brown sugar (perish the thought, it’s not what you are thinking!): is composed of sugar crystals which are suspended in a flavored and colored molasses syrup and is often referred to as demerara sugar. Demerara sugar is brown sugar that comes from demerara in the West Indies.
Cube sugar: This is ultra fine granulated sugar which is compressed into small individual portion sized cubes. Very popular in fine dining restaurants. Sometimes is made out of powdered sugar as well.
Icing sugar: This is powdered sugar which has a small percentage of cornflour worked into the mixture. It gives a much smoother texture to the final product and as the name suggests, it’s used to produce various icings.

Maltose: Also known as malt sugar is used as a sweetener, flavoring and coloring agent. It is also used in the manufacture of beer besides being used in malt beverages, instant beverages, milk shakes and candy.
Lactose: Lactose is commercially extracted from solutions of whey, by crystallization. It is added to bakery products because its presence contributes to the surface browning of baked products.
Invert sugar: Invert sugars are desirable in baked products and in candies because they resist crystallization and also retain their moisture.
LIQUID FORMS
Liquid sugars are available in the form of syrups. These syrups are liquid containing large amounts of sugar. Syrups can have a variety of flavors that make them a useful addition to other foods. The most frequently used syrups are:
Molasses: known commonly here in India as jaggery(gur), but in the liquid form. It is a by-product of the sugar industry (sugarcane). However, black jaggery is obtained from the date palm and is also referred to as palm jaggery. In the manufacture of sugar from cane, the sugar goes thru various stages of crystallization and refinement. The left overs and by products are used to produce molasses.
Maple syrup: Maple syrup is obtained from the sap of mature sugar maple trees. The characteristic flavor of maple syrup is obtained from the volatile oils in the sap that is then concentrated by boiling. Maple syrup is very popular in the USA where it is popularly served with flapjacks (American pancakes). It is also popular in Canada and the maple leaf even figures on the Canadian flag.
Honey: is made by bees from the nectar of flowers and is stored for future use in cell like structures called honeycombs. One property of honey that is very useful in cookery and bakery is its ability to retain water. Cakes and cookies that have honey as an ingredient will retain their moisture for a fairly longer time.
Corn syrup: Is used mainly to sweeten foods in the commercial production of foodstuffs. Corn syrup is a liquid sweetener consisting mainly of glucose or dextrose. It is made by converting cornstarch into simple sugar compounds by the use of enzymes.
High fructose corn syrup: This product is being used increasingly in commercial food production because of its intense sweetness. It is used in the manufacture of soft drink concentrates, fruit squashes, candy and some bakery products.
Glucose: is present in fruits in the natural form but commercially is sold as dextrose. It is used extensively in the commercial production of candy. It is also used widely in making Icings like gum paste, pastillage and such products.
FUNCTIONS OF SUGAR
As a sweetener in products such as cakes, cold drinks and commonly in tea and coffee.
To soften gluten in flour and to make baked products more tender to eat and lighter in texture.
To color baked products such as the crust of bread.
To retain moisture and prevent baked products in particular from drying out quickly.
To act as a preservative in jams, marmalades and canned fruit.
To help as an activator. Sugar helps yeast to grow faster by providing it with a readily available source of food and nourishment.
As an anti coagulant, sugar helps to delay the coagulation of protein in egg.
It is used as the main ingredient in icings and candies.
VERNON COELHO
IHM MUMBAI
2009-2010

BASIC COOKING PRINCIPLES (CONTD.)
(methods of cooking)
COOKING METHODS
Cooking methods are classified as `moist heat’ and `dry heat’
Moist-heat methods are those in which the heat is conducted to the food product by water (liquid) or steam.
Dry-heat methods are those in which the heat is conducted without moisture, that is, by hot air, hot metal, radiation or hot fat. We usually classify dry heat methods into two categories: with fat and without fat.
Different cooking methods suit different kinds of foods. For example, some meats are high in connective tissue and will be tough unless the tissue is broken down slowly by moist heat. Other meats are low in connective tissue and are naturally tender. They are at their best and juiciest when cooked with dry heat.
There are many factors to consider when choosing a method of cooking for meat, fish, poultry and vegetables, such as the flavor and appearance imparted by browning, the flavor imparted by fats and the firmness and delicacy of the product.
MOIST HEAT METHODS
POACH, SIMMER & BOIL
To poach, simmer and boil all means to cook a food in water or a seasoned liquid like stock or even milk. The temperature of the liquid determines the method.
To boil means to cook in a liquid that is bubbling rapidly and is greatly agitated. Water boils at 212°F (100°C) at sea level. No matter how high the burner is turned, the temperature of the liquid will go no higher. Boiling is generally reserved for vegetables and certain starch products. The high temperature would cause protein foods to toughen (meats and fish) and the rapid bubbling would break up delicate products.
To simmer means to cook in a liquid that is bubbling very gently. Temperatures are generally 185 - 205°F (85 - 96°C). Most foods cooked in a liquid are simmered. The high temperatures and agitation are detrimental to most foods.
To poach means to cook in a liquid, usually a small amount that is hot, but not actually bubbling. Temperature is about 160 - 180°C (71 - 82°). Poaching is used to cook delicate foods such as fish and eggs. It is also used to partially cook variety meats to get rid of odors and undesirable flavors which can be eliminated by poaching and which will firm up the product before the actual cooking.
To blanch means to cook an item very briefly, usually in hot water, but sometimes, as in the case of French fries, in hot fat. There are two ways of blanching in water: a. Put the item in cold water and simmer for a few seconds and then plunge into cold water.
b. Place the item in rapidly boiling water, bring the water back to a boil, remove the item and cool rapidly.
A rule of thumb, for when a food has to be simmered or poached, the liquid should first be brought to a boil to compensate for the loss in temperature when the food is introduced. The heat is then adjusted to maintain a steady temperature.
STEAMING
To steam means to cook foods by exposing them directly to steam.
1. In quantity cooking, this is usually done in special steam cookers. These are designed to accept special pans. Steaming can also be done on a rack above boiling water. This method is more cumbersome.
2. Steaming also refers to cooking an item tightly wrapped or in a covered pan, so that it cooks in the steam formed by its own moisture. This method is usually referred to as en papilotte, where the food is wrapped in parchment or foil. `Baked’ potatoes wrapped in foil are actually steamed.
3. Steam at normal pressure is 212°F (100°C), the same as boiling water. However, it carries much more heat than boiling water and cooks very rapidly. Cooking times must be carefully controlled to avoid overcooking.4. A pressure steamer is a pressure cooker that holds steam under pressure. The temperature of the steam then goes higher than 212°F (100°C)
Steaming is widely used for vegetables. It cooks them rapidly without agitation and minimizes the nutrient, color and flavor loss normally associated with boiling.
BRAISING
To braise means to cook covered in a small amount of liquid, usually after preliminary browning. Then cooking could be done on a bed of vegetables and most often, the liquid used for the cooking is served with the foodstuff as a sauce.
Braised meats are normally browned first using a dry heat method such as pan frying or searing. This gives a desirable appearance and color and flavor to the product and to the sauce.
Braising also refers to cooking some vegetables such as cabbage and leeks, without the preliminary browning.
Food being braised is not completely covered with liquid during the cooking process. The top of the product is normally cooked by steaming.
Braising is done on the range top or could even be done in the oven. Oven braising has two advantages: 1. Uniform cooking, as the heat penetrates the food from all sides and not just the bottom. 2. Less attention is required. In the oven the foods will cook slowly and gently without having to be checked frequently.
In the braising of meats, usually large joints or whole birds (like chicken, duck) are cooked in this method.
STEWING
To stew means to cook pieces of meat or fish or vegetables using fairly large amounts of liquids.
The food items are normally cut into small cubes. Tougher cuts of meat and harder vegetables are cooked by this method.
The liquid is normally at simmering point and is enough to just cover the entire foodstuff.
In stewing, a lot of the nutrients, flavor and taste of the food item is transferred to the liquid.
Stewing is almost the same as simmering and the principles are the same. Simmering refers to a preliminary method of cooking whereas stewing refers to the making of a dish.
DRY HEAT METHODS
ROAST & BAKE
To roast and to bake means to cook foods by surrounding them with hot dry air, usually in the oven. Cooking on a spit is also referred to as roasting.
Roasting usually applies to meat and poultry.
Baking applies to bread, pastries and cakes & cookies. Fish could also be baked.
Cooking uncovered is essential to roasting. Covering holds in steam, changing the process from dry to moist heat cooking.
Meat is usually roasted on a rack. This rack prevents the meat from simmering in its own juices and fat. It also allows hot air to circulate around the meat. A rack of roughly cut vegetables could also be used.
When roasting in a conventional oven, the cook should allow for uneven temperatures in the different parts of the oven by occasionally shifting the position of the product. Usually the back of the oven is hotter as heat is lost near the door.
BROILING
To broil means to cook by radiant heat from above.
The terms broiling, griddling and grilling are sometimes confused. Grilling is often called broiling and griddling is called grilling. For purposes of clarity, broiling is done on a broiler, griddling on a griddle plate and grilling on a griller!
Broiling is a rapid high heat cooking method that is usually used only for tender meats, poultry, fish and a few vegetable items.
The following rules should be applied while broiling:
Turn the heat on full. Cooking temperature is controlled by moving the rack nearer or further from the heat source.
Use lower heat for larger and thicker items and for items that have to be well done. Use higher heat for thinner pieces and for pieces to be cooked rare. This is done so that the inside and the outside cook at the same time.
Preheat the broiler. This helps to sear the product faster and the hot broiler will make the desired marks on the food item.
Dip the food item in oil to prevent sticking and to minimize drying. But be careful as too much oil could cause a fire.
Turn the food over only once, to cook from both sides and to avoid overhandling.
A low intensity broiler is called a salamander and is used for browning the top of dishes and provides some melting before the service.
GRILLING, GRIDDLING & PAN BROILING
Grilling, Griddling and Pan-broiling are all dry heat methods of cooking that use heat from below.
Grilling is done on an open grid over a heat source, which may be charcoal, an electric element or gas heated. Moving the food items from hotter to cooler places on the grill regulates cooking temperatures. Grilled items must be turned over once during the cooking process to ensure even cooking.
Griddling is done on a solid cooking surface called the griddle, with or without small quantities of fat. To prevent sticking. The temperature is adjustable and is around 350°F/177°C. this is much lower than on a grill. In addition to meats, items such as pancakes and eggs can be cooked on a griddle. Grooved griddles have a solid top with raised ridges and are designed to cook like grills and leave desirable marks on the surface of the food. Although they may appear the same as food cooked on the grill, meats cooked on the griddle do not have the charcoal-grilled flavor imparted while cooking on a grill.
Pan – broiling is like griddling, except it is done on a frying or sauté pan or skillet instead of on a griddle surface. Fat must be poured off as it accumulates, or the process would become pan-frying.

DRY HEAT METHODS USING FAT
SAUTE
To sauté means to cook in small amounts of fat.
The French word sauter means `to jump’, referring to the action of tossing small pieces of food on a sauté pan. However, larger slices of meat or vegetables could be sautéed without actually tossing.
Note these two important principles:
Preheat the pan before adding the food to be sautéed. The food must be seared quickly, or it will begin to simmer in its own juices.
Do not overcrowd the pan or else the temperature will lower.
Meats to be sautéed are often dusted with flour to prevent sticking and help achieve uniform browning.
After sautéing, a liquid such as stock or even wine or water is swirled in the pan to dissolve browned bits of food sticking to the base or the sides. This is called deglazing. The liquid becomes part of the sauce that is served with the foodstuff.
PAN FRYING
To pan – fry means to cook in a moderate amount of fat in a pan over moderate heat.
Pan-frying is similar to sautéing, except that more fat is used and the cooking time is longer. Larger items are used and it not possible to toss them.
Pan-frying is normally done over lower heat than sautéing, because larger pieces are being cooked.
The amount of fat used depends on the food being cooked. Only a small amount will be required for eggs, but meat and fish items would require a bit more.
Most food items would be required to be turned over at least once for even cooking.
DEEP FRYING
To deep fry means to cook food submerged in hot fat. Quality in a deep fried product is characterized by the following properties:

minimum fat absorption
minimum moisture loss (i.e. not overcooked)
attractive golden color
crisp coating or surface
no off flavors (sometimes imparted by the frying fat)
Many foods are dipped in a breading or in a batter before frying. This forms a protective coating between food and fat and helps give the product crispness, color and flavor.
Guidelines for deep frying:
Fry at proper temperatures. Most foods are fried at 350 to 375°F (170 to 190°C). Frying at too low a temperature usually causes excessive greasiness in fried in fried foods.
Don’t overload the baskets. Doing so greatly lowers the fat temperature.
Use good quality fat. The best fat for frying has a high smoke point.
Replace 15 – 20% of the fat with fresh amounts after daily use.
Discard spent fat. Old fat loses frying ability, browns excessively and imparts an off flavor.
Avoid frying strong and mild flavored foods in the same fat, if possible. French fries should not taste like fried fish.
Fry as close to the service time as possible. The food moisture quickly makes the breading or the batter soggy.
Protect fat from the following:
Heat: turn off the fire after frying or to a lower holding temperature.
Oxygen: keep fat covered in between use.
Water: remove excess moisture from food before frying.
Salt: never salt the food over the fryer.
Food particles: dust off loose crumbs before frying and skim the fat often.
PRESSURE FRYING
Pressure frying means deep-frying in a special covered fryer that traps the steam given off by the food being cooked and increases the pressure inside the kettle. Pressure frying requires accurate timing, because the product cannot be seen while it is cooking. In a standard fryer, even though the fat may be at 350°F (175°C) the temperature inside the food will not rise above 212°F (100°C), the boiling point of water. In a pressure fryer, this temperature is raised and cooks the food much faster without excessive browning. At the same time, the fat temperature could be lower (325°F/165°C).
vernon coelho
2009-2010
ihm mumbai

Basic Cooking Principles: Heat & Food

BASIC COOKING PRINCIPLES I: HEAT AND FOOD
To cook food means to heat it in order to make certain changes in it. Skilful cooks know exactly what changes they want to make and what they have to do in order to effect the changes. To learn these cooking skills, it is important to know how and why foods behave in a particular manner when they are heated.
Effects of Heat on Food:
Foods are composed of protein, fats, carbohydrates and water plus trace elements like minerals, vitamins, pigments and flavor elements. It is important to understand how these elements react when heated and when mixed with each other. You must understand why foods behave as they do and then you can get them to behave, as you want them to.
PROTEINS
Protein is a major component of meat, fish, poultry, egg and milk. It is present in smaller amounts in nuts, beans and grain.
As proteins are heated, they become firm and coagulate. As the temperature increases, they shrink, become firmer and lose more moisture. Exposure of proteins to excessive heat toughens them and makes them dry. Most proteins complete coagulation at 160-185F (71-85C).
Connective tissues are special proteins that are present in meats. Meats with a great deal of connective are tough, but some connective tissues dissolve when cooked slowly with moisture.
Acids such as lemon juice, vinegar and tomato help to speed coagulation and also help dissolve some connective tissues.
CARBOHYDRATES
Starches and sugars are both carbohydrates. Both compounds are present in foods in many different forms. They are found in fruits, vegetables and grain plus in beans and nuts. Meats and fish contain only very small amount of carbohydrates.
For a chef, the two most important changes in carbohydrates caused by heat are caramelization and gelatinization.

Caramelization is the browning of sugars. The browning of seared meats and the golden crusts of bread loafs are forms of caramelization.
Gelatinization occurs when starches absorb water and swell. This is a major principle in the making of sauces and the production of bread and pastries.
Acids inhibit gelatinization.
FRUITS & VEGETABLE FIBER
Fiber is the name of a group of complex substances that give structure and firmness to plants. This fiber cannot be digested.
The softening of fruit and vegetables in cooking is the part breakdown of this fiber.
Sugar makes fiber more firm. Fruits cooked in sugar remain more firm.
Baking soda and other alkalis make fiber softer. Vegetables should not be cooked with baking soda because they become mushy and also lose their color and the vitamin content.
FATS
Fats are present in meat, fish, poultry, eggs, milk products nuts and whole grain and to a lesser extent in vegetables and fruit. Fats are also important as a cooking medium and for frying.
Fats could either be solid or liquid at room temperature. Liquid fats are called oils. Melting points of solid fats vary.
When fats are heated, they begin to breakdown. When hot enough, they deteriorate rapidly and begin to smoke. The temperature at which this happens is called the smoke point and it varies for different fats and oils.
MINERALS, VITAMINS, PIGMENTS

Minerals and vitamins are important to the nutritional quality of the food. Pigments are important to a food’s appearance.
All these components may be leached out, or dissolved away from foods during cooking.
Vitamins and pigments may also be destroyed by heat, by long cooking and by other elements present during cooking.
It is important, then, to select cooking methods that preserve, as much as possible, a food’s nutrients and appearance. These will always be a consideration when cooking techniques are involved.
HEAT TRANSFER
In order for food to be cooked, heat must be transferred from the heat source (such as a gas flame or heating element coil) to and through the food. Understanding the way in which heat is transferred and the sped at which it is transferred helps to control the cooking process. Heat could be transferred by Conduction, Convection or Radiation.
Conduction – occurs in two ways:
When heat moves directly from one item to something touching it.
When heat moves from one part of something to an adjacent part of the same item.
Different materials conduct heat at different speeds. Heat moves rapidly through copper and aluminum, more slowly through stainless steel and slower yet in glass and porcelain. Air is a very poor conductor of heat.
Convection – Convection occurs when the movement of air, steam or liquid (including hot fat) spreads heats. There are two types of convection:
Natural. Hot liquids and gases rise, while cooler ones sink. Thus in any oven, kettle of water or deep fat fryer there is a constant natural circulation that distributes the heat.
Mechanical. In convection ovens and steamers, fans speed the circulation of heat. Thus the heat is circulated much faster and more evenly and thus the food cooks faster.
Stirring is a mechanical form of convection. Thick liquids cannot circulate as quickly as thin ones, so the rate of natural circulation is slower.
Radiation - Occurs when energy is transferred by waves from the source to the food. The waves themselves are not actually heat energy but are changed into heat energy when they strike the food being cooked. There are two types of radiation used in the kitchen:
Infrared. Broiling is the most familiar example in infrared cooking. In a broiler, an electric element or a ceramic element heated by a gas flame becomes so hot it gives off infrared radiation. which cooks the food. There are also high intensity infrared ovens, designed to heat food rapidly.
Microwave. In microwave cooking, the radiation generated by the oven penetrates part way into the food, where it agitates the molecules of water. The friction caused by this agitation creates intense heat, which cooks the food. Because microwave radiation affects only water molecules, a completely waterless material will not heat up in the microwave. Plates become hot only because of the conduction of heat from the food. Also, because microwaves penetrate no more than 2” into the foods, heat is transferred to the center of large pieces by conduction.
COOKING TIMES
It takes time to heat a food to the desires temperature, the temperature at which food is done (meaning the desired changes have taken place). This time is affected by three factors.
Cooking temperature
This means the temperature of the air in the oven, the surface of the griddle,
or the liquid in which the food is cooking.
The speed of heat transfer
Different cooking methods transfer heat at different rates. Frying and sautéing are faster than roasting.
3. Size, Temperature and individual characteristics of the food
For example –
A small piece of meat cooks faster than a large one.
A chilled piece of fish takes longer to broil than one at room temperature.
Seafood cooks faster than lamb and chicken.
Because there are so many variables, it is impossible to determine the cooking time in a recipe. The chef must use his or her judgement to make the final evaluation of the doneness of the food.
vernon coelho
2009-2010
ihm mumbai

MONDAY-Front office exam

TOPICS-INTRODUCTION TO TOURISM, HOSPITALITY & HOTEL INDUSTRY
B. Hospitality and its origin
C. Hotels, their evolution and growth
D. Brief introduction to hotel core areas with special reference to
Front Office

02 CLASSIFICATION OF HOTELS
A. Size
B. Star
C. Location & clientele
D. Ownership basis
E. Independent hotels
F. Management contracted hotel
G. Chains
H. Franchise/Affiliated
I. Supplementary accommodation
J. Time shares and condominium

03 TYPES OF ROOMS
A. Single
B. Double
C. Twin
D. Suits

04 TIME SHARE & VACATION OWNERSHIP
A. What is time share? Referral chains & condominiums
B. How is it different from hotel business?
C. Classification of timeshares
D. Types of accommodation and their size

05 FRONT OFFICE ORGANIZATION
A. Function areas
B. Front office hierarchy
C. Duties and responsibilities
D. Personality traits

06 HOTEL ENTRANCE, LOBBY AND FRONT OFFICE
A. Layout
B. Front office equipment (non automated, semi automated and
automated)

07 BELL DESK
A. Functions
B. Procedures and records

Please complete your file(places of tourist interest) till Wednesday i.e 21/10/09
By Gayatri Kale

Timeshare:

Any arrangement plan or similar device, but not including any exchange program, whether by membership, agreement, tenancy in common, sales, lease, rental agreement, license, right to use agreement, or any other means whereby a purchaser in exchange for consideration, receives right to use accommodation or facilities, or both, for a specific period of time less than a full year during any given year.

Definition acc. to WTO (World Tourism Organization)-

The advance purchase of time in holiday accommodation. The purchaser pays a capital sum to acquire the timeshare and then pays an annual contribution towards the maintenance of property. The period of time sold is usually based on modules of week.

1. Time share properties are usually located at beaches, ski slopes, hill resorts, spa, waterfalls, etc.

2. Timeshare owners can exchange their time with another timeshare owner at another location. They can even rent their time slot to another person.

3. Timeshare properties have fully furnished rooms with kitchenettes. They may have a dining hall with a bar.

4. Owners need to schedule their visit with the management office to ensure that the room or suite is available.

Types of Timeshare:

a) Fixed Timeshare – Buying holiday time for a specific number of years in advance.

b) Floating Timeshare – one can holiday with their family in various resorts owned by the timeshare company for the specific period one has purchased the holidays for.

Characteristics of Timeshare Properties:

a) Builds a culture of leisure tourism.

b) Targets a large cross section of consumers offering wide choice of holidays.

c) Promotes domestic tourism and creates jobs.

d) Minimizes seasonality- insulates against fluctuating occupancies.

e) High resilience.

f) Builds customer loyalty and maximizes repeat business, thus enhancing brand

loyalty.

g) Increases revenue from F&B and other resort services and activities.

h) Cross selling opportunities.

Condominiums (Condos) –

These are another type of accommodation. The owner of a unit which is a room or apartment in a complex, furnishes it to his/her taste and informs the management for the times when he/she will occupy the apartment. He/she permits the management to rent out the apartment at times and the rent goes to the owner. Condos have a restricted entry.

Referral

The referral programme is one of the most cost effective programmes in any vacation ownership development. It has the lowest cost and highest closing rates. As the magnitude of the owner base builds, this programme gains momentum and has a positive effect on costs. However the direct corollary of the success of this technique is owner satisfaction with their total vacation ownership experience. Thus in the long term, resort management practices have a direct influence on its success. Incentive programmes are established to motivate members to refer their friends and relatives.