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FOOD CRAFT INSTITUTE : : VISAKHAPATNAM

Estimated requirement of ingredients for conducting of Students training practicals and c


lunch submitted for approval.
Date: 27-07-2015 to 01-08-2015
Sl.No.

PARTICULARS

1
2
3
4
5
6
7
8
9
10
11

ATTA
RICE
GULAB JAMUN MIX
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
GHEE
OIL
SUGAR
ASAFOTIDA

12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41

BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK

27/7/2015

28/7/2015

29/7/2015

30/7/2015

31/7/2015

Qty

Qty

Qty

Qty

Qty

3 pkts

1 kg
100 gm

200 gm

1 ltr
2 kg

1 ltr
2 kg

2 kg

2 kg

10 gm

10 gm

10 gm

10 gm

GARAM MASALA POWDER

GARLIC
KHUSKHUS
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
DETERGENT
MAIDA
MARGARINE
VANILLA ESSENCE
NUTMEG
RAWA
RICE FLOUR
PRESSED RICE
CASHEWNUT

1 kg

10 kg
1/2 kg
200 ml
6 nos

1 kg

10 kg

10 kg
1/2 kg

1/2 kg

1/2 kg

1 Kg
100 gm

100 gm

42
43
44
45
46
47

SILVER FOIL
TABLE BUTTER
CLEANING POWDER
SURF
AMUL CHEESE
BREAD LOAVES BIG

1 roll
500 gm
1 kg
100 gm

500 gm

500 gm

500 gm
1 kg

1 kg
100 gm

1/2 kg
12

12

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and c
lunch submitted for approval.
Date: 27-07-2015 to 01-08-2015
Sl.No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27

PARTICULARS
ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Palak
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
FRESH CREAM
MILK
PANEER
EGGS

27/7/2015

28/7/2015

29/7/2015

30/7/2015

31/7/2015

Qty

Qty

Qty

Qty

Qty

28
29
30
31
32
33
34
35
36
37
38

CELERY
LEEKS
PARSLEY
SPRING ONIONS
TURNIP
YEAST
CHERRY TOMATO
ZUCCINI
LETTUCE
BABTCORN
MUSHROOMS

AM
ing practicals and common

08-2015
1/8/2015

TOTAL

Qty

Qty

200 gm
2 kg

1 kg
500 gm
2 ltr
10 kg

10 gm

50 gm

1kg

3 kg

10 kg
1/2 kg

2 Kg

100 gm

40 kg
2.5 kg
200 ml
6 nos
2 kg
1 Kg
300 gm

1 roll
2 kg
3 kg
200 gm
1/2 kg
24 Loaf

AM
ing practicals and common

08-2015
1/8/2015

TOTAL

Qty
15 kg
18 kg
6 kg
8 kg
10 Nos
8 kg
12 kg
4 kg
4 KG

1 kg
1/2 kg
2 kg
500 gms
30 Nos
5 bchs

30 ltrs
200 Nos

2 KG
2 KG
1/4 KG
10 BCHS
2 KG
2 KG
1/2 KG
2 KG
1 KG
2 PKTS
2 PKTS

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 03-08-2015 to 08-08-2015
Sl.No.

PARTICULARS

1
2
3
4
5
6
7

ATTA
RICE
GULAB JAMUN MIX
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER

8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38

GHEE
OIL
SUGAR
ASAFOTIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK

3/8/2015

4/8/2015

5/8/2015

6/8/2015

Qty

Qty

Qty

Qty

10 kg

10 kg

10 kg

10 kg

100 gm
100 gm
2.5 kg

2.5 kg
500 gm

1 ltr
2 kg
1 tin

100 gm
1 ltr
2 kg

10 gm

2 ltr
3 kg
10 gm
20 gm
10 gm
10 gm

200 gm

100 gm

100 gm
100 gm

GARAM MASALA POWDER

GARLIC
KHUSKHUS
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
DETERGENT
MAIDA
MARGARINE
VANILLA ESSENCE
NUTMEG
RAWA

500 gm
200 gm
2 ltrs
2 kg

250 gm
100 gm
100 gm
100 gm
100 gm
100 gm

250 gm

250 gm

100 gm

100 gm
100 gm

1 pkt
250 gm

100 gm

1 pkt
1 kg
500 gm

1 kg
250 gm

1 kg

39
40
41
41
42
43
44
45
46
47
48
49
50
51
52

RICE FLOUR
PRESSED RICE
SULTANAS
CASHEWNUT
SILVER FOIL
TABLE BUTTER
CLEANING POWDER
SURF
AMUL CHEESE
BREAD LOAVES BIG
SAFFRON
VERMICELLI
BLACK CARDAMOM
BENGAL GRAM FLOUR
DRY PEAS

53
54
55
56
57
58
59
60
61
62
63
64

COOKING SODA
MOONGDAL
JAGGERY
DRY GINGER POWDER
SHAJEERA
ALMONDS
WALNUTS
NUTMEG
MACE
RATAN JOG
SALT PETRE
PISTACHIO NUTS

200 gm
200 gm

200 gm
200 gm

1 kg
10 gm
1 kg
1 kg
500 gm
2 kg
1 kg

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 03-08-2015 to 05-08-2015
Sl.No.
1
2
3

PARTICULARS
ONIONS
TOMATO
POTATO

3/8/2015

4/8/2015

5/8/2015

6/8/2015

Qty
3 kg
5 kg
7 kg

Qty
4 kg
4 kg

Qty
4 kg
6 kg
4 kg

Qty
3 kg
5 kg
4 kg

4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46

CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Palak
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
FRESH CREAM
MILK
PANEER
EGGS
CELERY
LEEKS
PARSLEY
SPRING ONIONS
TURNIP
YEAST
CHERRY TOMATO
ZUCCINI
LETTUCE
BABTCORN
MUSHROOMS
APPLES
CURD
CHICKEN
YAM
RAW BANANA
CHAULI BEANS (borabatti)
MUTTON
SHALLOTS

5 kg
10 nos
5 kg
7 kg
2 kg
3 nos

1 kg

15 nos

5 nos

250 gm

250 gm

250 gm

250 gm

3 nos
250 gm
10 nos
4 bchs
100 gm

2 kg
3 nos
250 gm
10 nos
4 bchs
100 gm

3 nos
250 gm
10 nos
4 bchs
100 gm

17 nos
250 gm
10 nos
4 bchs
100 gm

3 ltrs

6 ltrs

3 ltrs

6 ltrs

8 ltrs

3 ltrs
10 kg
1 kg
5 nos
1/2 Kg
3 kg

PATNAM
aining practicals and common lunch

to 08-08-2015
7/8/2015

8/8/2015

TOTAL

Qty

Qty

Qty

10 kg

100 gm
1 ltr
2 kg

50 kg
100 gm
100 gm
5 kg
1 kg
400 gm
48 ltr
11 kg

10 gm
30 gm
10 gm
10 gm

20 gm
60 gm
20 gm
20 gm
300 gm

100 gm
100 gm

200 gm
100 gm

1 pkt
250 gm

100 gm

2 pkt
1.250 gm
100 gm
100 gm
100 gm
500 gm
200 gm
1 pkt
2 kg
750 gm

1 kg

200 gm
200 gm

6 gms
10 gm

100 gm
100 gm
200 gm
200 gm
3 nos
150gm
15 gm
10 gm
100 gm

600 gm
600 gm

6 gms
1 kg
20 gm
1 kg
1 kg
500 gm
2 kg
1 kg
100 gm
100 gm
200 gm
200 gm
3 nos
150gm
15 gm
10 gm
100 gm

PATNAM
aining practicals and common lunch

to 05-08-2015
7/8/2015

8/8/2015

Qty
6 kg
5 kg

Qty

TOTAL
20 kg
25 kg
15 kg

5 kg
10 nos
5 kg
7 kg
3 kg
3 nos
1 kg

1 kg
20 nos

250 gm

1.250 kg

4 nos
250 gm
10 nos
4 bchs
100 gm

30 nos
1.250 kg
50 nos
20 bchs

6 ltrs
1 kg

12 nos
10 ltrs

8 kg

27 ltrs
1 kg

12 nos
21 ltrs
10 kg
1 kg
5 nos
1/2 Kg
8 kg
3 kg

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 10-08-2015 to 15-08-2015
Sl.No.

PARTICULARS

1
2
3
4
5
6
7

ATTA
RICE
GULAB JAMUN MIX
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER

8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38

GHEE
OIL
SUGAR
ASAFOTIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK

10/8/2015

11/8/2015

12/8/2015

13/8/2015

Qty

Qty

Qty

Qty

10 kg

10 kg

10 kg

10 kg

100 gm
100 gm
2.5 kg

2.5 kg
500 gm

1 ltr
2 kg
1 tin

100 gm
1 ltr
2 kg

10 gm

2 ltr
3 kg
10 gm
20 gm
10 gm
10 gm

200 gm

100 gm

100 gm
100 gm

GARAM MASALA POWDER

GARLIC
KHUSKHUS
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
DETERGENT
MAIDA
MARGARINE
VANILLA ESSENCE
NUTMEG
RAWA

500 gm
200 gm
2 ltrs
2 kg

250 gm
100 gm
100 gm
100 gm
100 gm
100 gm

250 gm

250 gm

100 gm

100 gm
100 gm

1 pkt
250 gm

100 gm

1 pkt
1 kg
500 gm

1 kg
250 gm

1 kg

39
40
41
41
42
43
44
45
46
47
48
49
50
51
52

RICE FLOUR
PRESSED RICE
SULTANAS
CASHEWNUT
SILVER FOIL
TABLE BUTTER
CLEANING POWDER
SURF
AMUL CHEESE
BREAD LOAVES BIG
SAFFRON
VERMICELLI
BLACK CARDAMOM
BENGAL GRAM FLOUR
DRY PEAS

53
54
55
56
57
58
59
60
61
62
63
64

COOKING SODA
MOONGDAL
JAGGERY
DRY GINGER POWDER
SHAJEERA
ALMONDS
WALNUTS
NUTMEG
MACE
RATAN JOG
SALT PETRE
PISTACHIO NUTS

200 gm
200 gm

200 gm
200 gm

1 kg
10 gm
1 kg
1 kg
500 gm
2 kg
1 kg

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 10-08-2015 to 15-08-2015
Sl.No.
1
2
3

PARTICULARS
ONIONS
TOMATO
POTATO

10/8/2015

11/8/2015

12/8/2015

13/8/2015

Qty
3 kg
5 kg
7 kg

Qty
4 kg
4 kg

Qty
4 kg
6 kg
4 kg

Qty
3 kg
5 kg
4 kg

4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46

CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Palak
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
FRESH CREAM
MILK
PANEER
EGGS
CELERY
LEEKS
PARSLEY
SPRING ONIONS
TURNIP
YEAST
CHERRY TOMATO
ZUCCINI
LETTUCE
BABTCORN
MUSHROOMS
APPLES
CURD
CHICKEN
YAM
RAW BANANA
CHAULI BEANS (borabatti)
MUTTON
SHALLOTS

5 kg
10 nos
5 kg
7 kg
2 kg
3 nos

1 kg

15 nos

5 nos

250 gm

250 gm

250 gm

250 gm

3 nos
250 gm
10 nos
4 bchs
100 gm

2 kg
3 nos
250 gm
10 nos
4 bchs
100 gm

3 nos
250 gm
10 nos
4 bchs
100 gm

17 nos
250 gm
10 nos
4 bchs
100 gm

3 ltrs

6 ltrs

3 ltrs

6 ltrs

8 ltrs

3 ltrs
10 kg
1 kg
5 nos
1/2 Kg
3 kg

APATNAM
raining practicals and common lunch

5 to 15-08-2015
14/8/2015

15/8/2015

TOTAL

Qty

Qty

Qty

10 kg

100 gm
1 ltr
2 kg

50 kg
100 gm
100 gm
5 kg
1 kg
400 gm
48 ltr
11 kg

10 gm
30 gm
10 gm
10 gm

20 gm
60 gm
20 gm
20 gm
300 gm

100 gm
100 gm

200 gm
100 gm

1 pkt
250 gm

100 gm

2 pkt
1.250 gm
100 gm
100 gm
100 gm
500 gm
200 gm
1 pkt
2 kg
750 gm

1 kg

200 gm
200 gm

6 gms
10 gm

100 gm
100 gm
200 gm
200 gm
3 nos
150gm
15 gm
10 gm
100 gm

600 gm
600 gm

6 gms
1 kg
20 gm
1 kg
1 kg
500 gm
2 kg
1 kg
100 gm
100 gm
200 gm
200 gm
3 nos
150gm
15 gm
10 gm
100 gm

APATNAM
raining practicals and common lunch

5 to 15-08-2015
14/8/2015

15/8/2015

Qty
6 kg
5 kg

Qty

TOTAL
20 kg
25 kg
15 kg

5 kg
10 nos
5 kg
7 kg
3 kg
3 nos
1 kg

1 kg
20 nos

250 gm

1.250 kg

4 nos
250 gm
10 nos
4 bchs
100 gm

30 nos
1.250 kg
50 nos
20 bchs

6 ltrs
1 kg

12 nos
10 ltrs

8 kg

27 ltrs
1 kg

12 nos
21 ltrs
10 kg
1 kg
5 nos
1/2 Kg
8 kg
3 kg

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and com
submitted for approval.
Date: 10-08-2015 to 15-08-2015
Sl.No.

PARTICULARS

1
1
2
3
4
5
6

ATTA
RICE
GULAB JAMUN MIX
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER

7
8
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38

GHEE
OIL
SUGAR
ASAFOTIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK
GARAM MASALA POWDER

GARLIC
KHUSKHUS
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
DETERGENT
MAIDA
MARGARINE
VANILLA ESSENCE
NUTMEG
RAWA

10/8/2015

11/8/2015

12/8/2015

13/8/2015

Qty

Qty

Qty

Qty

10

10 g
20 g
20 g
20 g

1 pkt
200

100

100

100

250 g

39
40
41
41
42
43
44
45
46
47
48
49
50
51
52

RICE FLOUR
PRESSED RICE
SULTANAS
CASHEWNUT
SILVER FOIL
TABLE BUTTER
CLEANING POWDER
SURF
AMUL CHEESE
BREAD LOAVES BIG
SAFFRON
VERMICELLI
BLACK CARDAMOM
BENGAL GRAM FLOUR
DRY PEAS

53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82

COOKING SODA
MOONGDAL
JAGGERY
DRY GINGER POWDER
SHAJEERA
ALMONDS
WALNUTS
NUTMEG
MACE
RATAN JOG
SALT PETRE
PISTACHIO NUTS
PARMESAN CHEESE
RED WINE VINEGAR
WHITE WINE VINEGAR
DRIED OREGANO
PEANUT
OLIVES BOTTLE
FETA CHEESE
VINEGAR
CORN FLOUR
TIL SEEDS
AJINOMOTTO
MARATTI MOGGA
CHILLI SAUCE
WHITE PEPPER POWDER
ONION SEEDS
TOMOTO KETSUP
TOMOTO PUREE
KEWRA ESSENCE

100

100

100

100

1 bt
250 gm
250

1 bt
1 tin

83
84
85
86

STAR ANISE
PICKLE
BREAD CRUMBS
GREESES PROOF PAPER

1 kg

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and com
submitted for approval.
Date: 10-08-2015 to 15-08-2015
Sl.No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22

PARTICULARS
ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Palak
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES

10/8/2015

11/8/2015

12/8/2015

13/8/2015

Qty
2
3
10
3

Qty
8
8

Qty
5
9

Qty
4
6

100

2
200

10 kg

2
200

100
10
1

5
500
10
2

5
100
10
2

10
2

23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58

MINT
FRESH CREAM
MILK
PANEER
EGGS
CELERY
LEEKS
PARSLEY
SPRING ONIONS
TURNIP
YEAST
CHERRY TOMATO
ZUCCINI
LETTUCE
BABYCORN
MUSHROOMS
APPLES
CURD
CHICKEN
YAM
RAW BANANA
CHAULI BEANS (borabatti)
MUTTON
SHALLOTS
STREAKY BACON
SPRING ONIONS
LETTUCE
PLUM TOMATOES
RED ONION
BANANA
PINEAPPLE
RED PEPPER
YELLOW PEPPER
CHINESE CABBAGE
MAWA
FISH

5 bchs
200 ml
40

10
1

40

12 nns

12 nos

2 pkts

5 pkts
3 dz

8 kg

12 kg

1 bird

5 kg

5 bchs

1 dz
3

APATNAM
raining practicals and common lunch

5 to 15-08-2015
14/8/2015

15/8/2015

TOTAL

Qty

Qty

Qty
1 kg
50 kg
2 pkts

1
1 kg

25 kg

100

1 pkt
400 g

100 g

1 pkt

1 pkt

250
2 pkts
1 kg

1.250 kg
50 g

500 g

2 kg
250 g

200 G

200 g

50 g
10 g
1 bottle
50 g
1 pkt

1 bt

50 g
1 kg
1 kg
10 sheets

APATNAM
raining practicals and common lunch

5 to 15-08-2015
14/8/2015

15/8/2015

Qty
4
5

Qty

TOTAL
23 kg
31 kg
10 kg
6 kg
1 kg
7 kg

3 kg

13 kg
4 kg

50 bchs

250

2
100
10
2

4 kg
750 gm

12 nos
800 g
50 nos
9 bchs
1 kg

5 bchs
200 ml
90 ltrs
1 kg
24 nos
2 kg
2 kg
1/4 kg

1 kg
7 pkts
3 dz
21 kg

5 kg

5 bchs

1 dz

90 pcs

3 NOS
1 kg
1 kg
2 kg
2 kg
90 pcs

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 17-08-2015 to 22-08-2015
Sl.No.

PARTICULARS

1
1
2
3
4
5
6

ATTA
RICE
GULAB JAMUN MIX
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER

7
8
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38

GHEE
OIL
SUGAR
ASAFOTIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK

17/8/2015

18/8/2015

19/8/2015

20/8/2015

Qty

Qty

Qty

Qty

12 kg

12 kg

3 kg
1 kg
2 ltr

500 g

1 ltr
2 kg

3 kg

3 ltr
2 kg

1 tin
10 g
30 g
20 g
20 g
100 g

10 g

1 pkt
100 g
100 g
100 g
1 pkt
200 g

GARAM MASALA POWDER

GARLIC
KHUSKHUS
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
DETERGENT
MAIDA
MARGARINE
VANILLA ESSENCE
NUTMEG
RAWA

500 g
2 ltr
3 kg

250 g
100 g
100 g
100 g
200 g
100 g

300 g

100 gm

1 kg
250 g

2 kg
2 kg
3 nos

1 kg

39
40
41
41
42
43
44
45
46
47
48
49
50
51
52

RICE FLOUR
PRESSED RICE
SULTANAS
CASHEWNUT
SILVER FOIL
TABLE BUTTER
CLEANING POWDER
SURF
AMUL CHEESE
BREAD LOAVES BIG
SAFFRON
VERMICELLI
BLACK CARDAMOM
BENGAL GRAM FLOUR
DRY PEAS

53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82

COOKING SODA
MOONGDAL
JAGGERY
DRY GINGER POWDER
SHAJEERA
ALMONDS
WALNUTS
NUTMEG
MACE
RATAN JOG
SALT PETRE
PISTACHIO NUTS
PARMESAN CHEESE
RED WINE VINEGAR
WHITE WINE VINEGAR
DRIED OREGANO
PEANUT
OLIVES BOTTLE
FETA CHEESE
VINEGAR
CORN FLOUR
TIL SEEDS
AJINOMOTTO
MARATTI MOGGA
CHILLI SAUCE
WHITE PEPPER POWDER
ONION SEEDS
TOMOTO KETSUP
TOMOTO PUREE
KEWRA ESSENCE

300 g
300 g

1 bottle

1 bottle
1 kg
100 g
100 g

100 gm

100 gm

1 tin

83
84
85
86
87
88
89
90
91
92
94
95
96
97
98

STAR ANISE
PICKLE
BREAD CRUMBS
GREESES PROOF PAPER
PAPAD
SALAD OIL
MUSTARD POWDER
HP SAUCE
WORCESTERSHIRE SAUCE
BAKING POWDER
GLAZED CHERRIES
SOY SAUCE
CHILLI OIL
FENNEL
BAMBOO SHOOT

99
100
101
102
102

WHITE WINE
HONEY
PEARL BARLEY
WHITE BREAD CRUMBS
NOODLS

100 nos
5 bottles
100 g
1 bottle
1 bottle
1 tin
1/4 kg
1 bottle
1 bottle
100 g
1 tin
200 ml
500 ml

5 kg

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 17-08-2015 to 22-08-2015
Sl.No.
1

PARTICULARS
ONIONS

17/8/2015

18/8/2015

19/8/2015

20/8/2015

Qty
4 kg

Qty
5 kg

Qty
4 kg

Qty
5 kg

2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46

TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Palak
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS (FROZEN)
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
AMULFRESH CREAM
MILK
PANEER
EGGS
CELERY
LEEKS
PARSLEY
SPRING ONIONS
TURNIP
YEAST
CHERRY TOMATO
ZUCCINI
LETTUCE
BABYCORN
MUSHROOMS
APPLES
CURD
CHICKEN
YAM
RAW BANANA
CHAULI BEANS (borabatti)
MUTTON
SHALLOTS

5 kg

8 kg
3 kg
5 kg

3 kg
5 kg
6 kg

15 nos
5 kg
3 kg
2 kg
3 nos

8 kg

6 nos
5 kg

15 nos
1 kg
200 g

1 kg
200 g
2 kg

1 kg
2 kg
3 nos
100 g
10 nos
2 bchs

10 nos

200 g

5 nos
100 g
10 nos
2 bchs

2 kg
300 g

300 g
10 nos
6 bchs

100 g
5 bchs
1 ltr
10 ltrs
60 nos
1 kg
1 kg
4 pkts

8 ltrs
1 kg
40 nos

15 nos
0.5 kg

20 bchs

10 ltrs
9 kg

8 kg
1/2 kg

47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
64
65
66

STREAKY BACON
SPRING ONIONS
LETTUCE
PLUM TOMATOES
RED ONION
BANANA
PINEAPPLE
RED PEPPER
YELLOW PEPPER
CHINESE CABBAGE
MAWA
FISH FILLETS
BEETROOT
TURNIP
THYME
BUTTON MUSHROOM
SCRAG END OF MUTTON
FISH ( Flat)
HAM

20 bchs
6 bchs

100 nos

90 nos

2 kg
8 kg
3 kg
1/4 kg
1/2 kg

PATNAM
aining practicals and common lunch

to 22-08-2015
21/8/2015

22/8/2015

TOTAL

Qty

Qty

Qty
24 kg

500 g
200 g
1 ltr

3 ltr
2 kg
10 g

3 kg
2 kg
700 g
12 ltr
12 kg
1 tin
30 g
30 g
20 g
20 g
100 g

750 g
100 g
300 g
100 g
200 g
100 g

100 g

1 kg
100 g

1 kg

350 g

4 kg
2 kg

8 kg

3 nos
8 kg

300 g
300 g

50 g

50 g

1 kg

1 kg

2 bottle
1 kg
100 g
100 g

100 g

300 g

1 bottle

1 bottle
1 tin

100 nos
6 bottles
100 g
1 bottle
1 bottle
1 tin
1/4 kg
1 bottle
1 bottle
100 g
1 tin
200 ml
500 ml
500 G
500 g
5 kg

1 bottle

500 G
500 g

PATNAM
aining practicals and common lunch

to 22-08-2015
21/8/2015

22/8/2015

TOTAL

Qty
4 kg

Qty
3 kg

25 kg

16 kg
8 kg
14 kg
15 nos
5 kg
11 kg

3 kg

2 kg
9 nos
5 kg

200 g

10 nos

4 ltrs
30 nos
1 kg
0.5 kg
4 pkts

15 nos

3 nos
200 g
10 nos
2 bchs
100 g

15 nos
4 kg
900 g
3 kg
2 kg
11 nos
700 g
60 nos
12 bchs
400 g
5 bchs
1 ltr
22 ltrs
1 kg
145 nos
2.5 kg
1.5 kg
8 pkts
20 bchs

15 nos
10 ltrs
9 kg

8 kg
1/2 kg

20 bchs
6 bchs

190 nos

1 kg

3 kg
10 kg
2 kg

2 kg
8 kg
4 kg
1/4 kg
1/2 kg
3 kg
10 kg
2 kg

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 24-08-2015 to 29-08-2015
Sl.No.

PARTICULARS

1
2
3
4
5
6
7

RICE
GULAB JAMUN MIX
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
GHEE

8
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39

OIL
SUGAR
ASAFOTIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK

24/8/2015

25/8/2015

26/8/2015

27/8/2015

Qty

Qty

Qty

Qty

12 kg

12 kg

12 kg

12 kg

100 gm
100 gm
2.5 kg

1 ltr
1 kg
1 tin

2.5 kg
500 gm

500 gm

1 ltr
1 kg

1 ltrs
1 kg

10 gm
10 gm
10 gm
10 gm

10 gm
10 gm
10 gm
10 gm

250 gm

250 gm

1 pkt
250 gm

100 gm

100 gm
100 gm

1 ltr
1 kg

10 gm

200 gm
1 pkt
100 gm
1 pkt
100 gm

GARAM MASALA POWDER

GARLIC
KHUSKHUS
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
DETERGENT
MAIDA
MARGARINE
VANILLA ESSENCE
NUTMEG
RAWA
RICE FLOUR

250 gm
100 gm
100 gm
100 gm
100 gm
100 gm

100 gm

1 pkt
1 kg

1 kg
250 gm

1 kg

40
41
41
42
43
44
45
46
47
48
49
50
51
52
53

PRESSED RICE
SULTANAS
CASHEWNUT
SILVER FOIL
TABLE BUTTER
CLEANING POWDER
SURF
AMUL CHEESE
BREAD LOAVES BIG
SAFFRON
VERMICELLI
BLACK CARDAMOM
BENGAL GRAM FLOUR
DRY PEAS
COOKING SODA

54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72

MOONGDAL
JAGGERY
DRY GINGER POWDER
SHAJEERA
ALMONDS
WALNUTS
NUTMEG
MACE
RATAN JOG
SALT PETRE
PISTACHIO NUTS
PARMESAN CHEESE
RED WINE VINEGAR
WHITE WINE VINEGAR
DRIED OREGANO
PEANUT
OLIVES BOTTLE
FETA CHEESE
VINEGAR

1 kg

2 kg

1 tin
1 bottle
1 bottle
1 bottle
1 no

1 tin
3 bottles

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 24-08-2015 to 29-08-2015
Sl.No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36

PARTICULARS
ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Palak
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
FRESH CREAM
MILK
PANEER
EGGS
CELERY
LEEKS
PARSLEY
SPRING ONIONS
TURNIP
YEAST
CHERRY TOMATO
ZUCCINI
LETTUCE

24/8/2015

25/8/2015

26/8/2015

27/8/2015

Qty
3 kg
4 kg

Qty
4 kg
4 kg

Qty
4 kg
4 kg
3 kg

Qty
5 kg
4 kg
5 kg
3 kg

10 nos
3 kg
5 kg
60 bchs
2 kg
3 nos

1 kg
1 kg

15 nos
300 gm

300 gm

5 nos
300 gm

300 gm

200 gm
10 nos
4 bchs
100 gm

200 gm
10 nos
4 bchs
100 gm

2 kg
200 gm
10 nos
4 bchs
100 gm

200 gm
10 nos
4 bchs
100 gm

80 nos

37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52

BABTCORN
MUSHROOMS
APPLES
CURD
CHICKEN
YAM
RAW BANANA
CHAULI BEANS (borabatti)
MUTTON
SHALLOTS
STREAKY BACON
SPRING ONIONS
LETTUCE
PLUM TOMATOES
RED ONION

8 ltrs

1/2 Kg
5 bchs
10 bchs

10 bchs
1 kg
1 kg

APATNAM
aining practicals and common lunch
to 29-08-2015
28/8/2015

29/8/2015

TOTAL

Qty

Qty

Qty
48 kg

500 gm
3 ltr
1 kg

100 gm

1 pkt
250 gm

100 gm

100 gm
100 gm
5 kg
1 kg
500 gm
7 ltr
5 kg
20 gm
20 gm
20 gm
20 gm
200 gm
1 pkt
200 gm
1 pkt
2 pkt
1.250 gm
100 gm
100 gm
100 gm
500 gm
200 gm
1 pkt
2 kg
750 gm

1 kg

10 kg

10 Kg

1 kg

2 kg

1 tin

2 Kg

2 Kg
1 no

1 tin

APATNAM
aining practicals and common lunch
to 29-08-2015
28/8/2015

29/8/2015

Qty
6 kg

Qty

TOTAL
22 kg
16 kg

10 nos
5 kg
5 kg
3 kg
3 nos
1 kg

1 kg
20 nos

500 gm

1.7 kg

6 nos
200 gm
10 nos
4 bchs
100 gm

6 nos
1 kg
50 nos
20 bchs
500 gm

80 nos

8 ltrs

20 bchs
1 kg
1 kg

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and c
submitted for approval.
Date: 31-08-2015 to 05-09-2015
Sl.No.

PARTICULARS

1
2
3
4
5
6
7

RICE
GULAB JAMUN MIX
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
GHEE

8
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39

OIL
SUGAR
ASAFOTIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK

31/8/2015

1/9/2015

2/9/2015

3/9/2015

Qty

Qty

Qty

Qty

12 kg

12 kg

12 kg

12 kg

100 gm
100 gm
3 kg
500 gm
1 ltr
1 kg
1 tin

3 kg

3 kg
500 gm

1 ltr
1 kg

1 ltr
1 kg

1 ltrs
1 kg

10 gm
10 gm
10 gm
10 gm
200 gm
1 pkt
100 gm
1 pkt
100 gm

GARAM MASALA POWDER

GARLIC
KHUSKHUS
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
DETERGENT
MAIDA
MARGARINE
VANILLA ESSENCE
NUTMEG
RAWA
RICE FLOUR

250 gm
100 gm
100 gm
100 gm
100 gm
100 gm

250 gm

250 gm

250 gm

100 gm

100 gm
100 gm

100 gm

1 pkt
1 kg

1 kg
250 gm

1 kg

250 gm

40
41
41
42
43
44
45
46
47
48
49
50
51
52
53

PRESSED RICE
SULTANAS
CASHEWNUT
SILVER FOIL
TABLE BUTTER
CLEANING POWDER
SURF
AMUL CHEESE
BREAD LOAVES BIG
SAFFRON
VERMICELLI
BLACK CARDAMOM
BENGAL GRAM FLOUR
DRY PEAS
COOKING SODA

54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76

MOONGDAL
JAGGERY
DRY GINGER POWDER
SHAJEERA
ALMONDS
WALNUTS
NUTMEG
MACE
RATAN JOG
SALT PETRE
PISTACHIO NUTS
PARMESAN CHEESE
RED WINE VINEGAR
WHITE WINE VINEGAR
DRIED OREGANO
PEANUT
OLIVES BOTTLE
FETA CHEESE
VINEGAR
ATTA
SALAD OIL
BREAD
OLIVE OIL

50 g

50 g

50 g

3 bottles

3 bottles

1 bottle
3 bottles
1 no
1 botlle

50 g

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and c
submitted for approval.
Date: 31-08-2015 to 05-09-2015
Sl.No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36

PARTICULARS
ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Palak
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
FRESH CREAM
MILK
PANEER
EGGS
CELERY
LEEKS
PARSLEY
SPRING ONIONS
TURNIP
YEAST
CHERRY TOMATO
ZUCCINI
LETTUCE

31/8/2015

1/9/2015

2/9/2015

3/9/2015

Qty
3 kg
4 kg

Qty
4 kg
4 kg

Qty
4 kg
4 kg
6 kg
4 kg

Qty
5 kg
4 kg

10 nos

60 bchs
2 kg
3 nos

15 nos
300 gm

300 gm

2 kg
300 gm

300 gm

2 kg
200 gm
10 nos
4 bchs
100 gm

200 gm
10 nos
4 bchs
100 gm

200 gm
10 nos
4 bchs
100 gm

200 gm
10 nos
4 bchs
100 gm

12 nos
100 gm

12 nos
100 gm

12 nos
100 gm

12 nos
100 gm

1 pkt

1 pkt

1 pkt

1 pkt

37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
54
55

BABTCORN
MUSHROOMS
APPLES
CURD
CHICKEN
YAM
RAW BANANA
CHAULI BEANS (borabatti)
MUTTON
SHALLOTS
STREAKY BACON
SPRING ONIONS
LETTUCE
PLUM TOMATOES
RED ONION
BANANA
CRAY FISH WITH SHELL
BEERAKAI

200 gm
6 nos

200 gm
6 nos

200 gm
6 nos

2 kg

200 gm
6 nos
10 ltrs
2 kg

2 kg

200 gm

200 gm

200 gm

200 gm

6 nos
3 nos

6 nos
3 nos

6 nos
3 nos

6 nos
3 nos
10 kg

2 kg

PATNAM
aining practicals and common lunch

to 05-09-2015
4/9/2015

5/9/2015

TOTAL

Qty

Qty

Qty

12 kg

500 gm
200 gm
1 ltr

10 gm
10 gm
10 gm
10 gm

250 gm

100 gm

60 kg
100 gm
100 gm
9 kg
1.5 kg
200 gm
5 ltr
4 kg
20 gm
20 gm
20 gm
20 gm
200 gm
1 pkt
200 gm
1 pkt

1.250 gm
100 gm
100 gm
100 gm
500 gm
200 gm
1 pkt
2 kg
500 gm

1 kg

200 g

1 bottle
9 bottles
1 no
1 bottle

PATNAM
aining practicals and common lunch

to 05-09-2015
4/9/2015

5/9/2015

Qty
5 kg
8 kg

Qty

TOTAL
21 kg
24 kg

10 nos

60 bchs
2 kg
3 nos

200 gm

15 nos
2 kg
1.4 kg

200 gm
10 nos
4 bchs
100 gm

2 kg
6 nos
1 kg
60 nos
20 bchs
500 gm

48 nos
400 gm
4 pkts

10 ltrs

800 gm
24 nos
20 ltrs
8 kg

800 gm

24 nos
12 nos
10 kg

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 07-09-2015 to 12-09-2015
Sl.No.

PARTICULARS

1
2
3
4
5
6
7

RICE
GULAB JAMUN MIX
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
GHEE

8
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39

OIL
SUGAR
ASAFOETIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK

7/9/2015

8/9/2015

9/9/2015

10/9/2015

Qty

Qty

Qty

Qty

12 kg

12 kg

12 kg

12 kg

100 gm
100 gm
3 kg
500 gm

3 kg
250 g

500 gm

3 kg
250 g

1 ltr
1 kg

1 ltr
1 kg

1 ltrs
1 kg

10 g

10 g
10 gm
10 gm
10 gm

10 g

250 gm

250 gm

250 gm

100 gm

100 gm

100 gm

1 ltr
1 kg
1 tin
10 g

200 gm
1 pkt
100 gm
1 pkt
100 gm

GARAM MASALA POWDER

GARLIC
KHUSKHUS
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
DETERGENT
MAIDA
MARGARINE
VANILLA ESSENCE
NUTMEG
RAWA
RICE FLOUR

250 gm
100 gm
100 gm
100 gm
100 gm
100 gm

1 pkt
1 kg

1 kg
250 gm

1 kg

40
41
41
42
43
44
45
46
47
48
49
50
51
52
53

PRESSED RICE
SULTANAS
CASHEWNUT
SILVER FOIL
TABLE BUTTER
CLEANING POWDER
SURF
AMUL CHEESE
BREAD LOAVES BIG
SAFFRON
VERMICELLI
BLACK CARDAMOM
BENGAL GRAM FLOUR
DRY PEAS
COOKING SODA

54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76

MOONGDAL
JAGGERY
DRY GINGER POWDER
SHAJEERA
ALMONDS
WALNUTS
NUTMEG
MACE
RATAN JOG
SALT PETRE
PISTACHIO NUTS
PARMESAN CHEESE
RED WINE VINEGAR
WHITE WINE VINEGAR
DRIED OREGANO
PEANUT
OLIVES BOTTLE
FETA CHEESE
VINEGAR
ATTA
SALAD OIL
BREAD
OLIVE OIL
WHITE WINE
AMUL FRESH CREAM
PAPAD

1 bottle

1 S.BOTLE
200 ml

200 ml

200 ml

200 ml

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 07-09-2015 to 12-09-2015
Sl.No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30

PARTICULARS
ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Thottakoora
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
FRESH CREAM
MILK
PANEER
EGGS
CELERY
LEEKS
PARSLEY

7/9/2015

8/9/2015

9/9/2015

10/9/2015

Qty
3 kg
5 kg

Qty
4 kg
5 kg

Qty
5 kg
5 kg

1/2 kg

1/2 kg
10 nos

Qty
4 kg
6 kg
6 kg
5 kg

1/2 kg

100 gm

10 nos
100 gm

2 kg
300 gm

300 gm

10 nos
4 bchs
100 gm

12 nos
100 gm
100 gm
1 pkt

60 bchs

100 gm

2 kg
3 nos
100 gm
15 nos

300 gm

300 gm
2 kg

10 nos
4 bchs
100 gm

10 nos
4 bchs
100 gm

300 gm
10 nos
4 bchs
100 gm

12 nos
100 gm
100 gm
1 pkt

12 nos
100 gm
100 gm
1 pkt

12 nos
100 gm
100 gm
1 pkt

31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
54
55
56
57

SPRING ONIONS
TURNIP
YEAST
CHERRY TOMATO
ZUCCINI
LETTUCE
BABTCORN
MUSHROOMS
APPLES
CURD
CHICKEN
YAM
RAW BANANA
CHAULI BEANS (borabatti)
MUTTON
SHALLOTS
STREAKY BACON
SPRING ONIONS
LETTUCE
PLUM TOMATOES
RED ONION
BANANA
CRAY FISH WITH SHELL
BEERAKAI
RED PIMENTO
RED PEPPER
YELLOW PEPPER
THYME

200 gm

200 gm

200 gm

200 gm

2 kg

2 kg

10 ltrs
2 kg

2 kg

200 gm

200 gm

200 gm

200 gm

1 Tin
100 gm
100 gm
1 pkt

100 gm
100 gm

100 gm
100 gm

100 gm
100 gm

PATNAM
aining practicals and common lunch

to 12-09-2015
11/9/2015

12/9/2015

TOTAL

Qty

Qty

Qty

12 kg

500 gm
200 gm
3 ltr
1 tin

250 gm

100 gm
100 gm

1 kg

60 kg
100 gm
100 gm
9 kg
2 kg
200 gm
5 ltr
4 kg
2 tin
50 gm
10 gm
10 gm
10 gm
200 gm
1 pkt
200 gm
1 pkt

1.250 gm
100 gm
100 gm
100 gm
500 gm
200 gm
1 pkt
2 kg
1.250 kg

1 kg

1 kg

1 kg

1 bottle

90 nos

1 S.BOTLE
800 ml
90 nos

PATNAM
aining practicals and common lunch

to 12-09-2015
11/9/2015

12/9/2015

TOTAL

Qty
5 kg

Qty

Qty
21 kg
21 kg
6.5 kg
10 nos

60 bchs
2 kg
13 nos
400 gm

200 gm

15 nos
2 kg
1.4 kg

200 gm
10 nos
4 bchs
100 gm

2 kg
6 nos
1/2 kg
50 nos
20 bchs
500 gm

48 nos
400 gm
400 gm
4 pkts

800 gm
10 ltrs

20 ltrs
8 kg

800 gm

1 Tin
400 g
400 g
1 pkt

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and com
submitted for approval.
Date: 14-09-2015 to 19-09-2015
Sl.No.

PARTICULARS

1
2
3
4
5
6
7

RICE
GULAB JAMUN MIX
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
GHEE

8
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39

OIL
SUGAR
ASAFOETIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK

14/9/2015

15/9/2015

16/9/2015

17/9/2015

Qty

Qty

Qty

Qty

12 kg

12 kg

12 kg

100 gm
100 gm
3 kg

3 kg
500 gm

1 ltr
1 kg
1 tin
10 g

1 ltr
1 kg

1 ltr
1 kg

10 g

10 g
10 gm
10 gm
10 gm

250 gm

250 gm

100 gm

100 gm

200 gm
1 pkt
100 gm
1 pkt
100 gm

GARAM MASALA POWDER

GARLIC
KHUSKHUS
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
DETERGENT
MAIDA
MARGARINE
VANILLA ESSENCE
NUTMEG
RAWA
RICE FLOUR

250 gm
100 gm
100 gm
100 gm
100 gm
100 gm

1 pkt
1 kg
250 gm

40
41
41
42
43
44
45
46
47
48
49
50
51
52
53

PRESSED RICE
SULTANAS
CASHEWNUT
SILVER FOIL
TABLE BUTTER
CLEANING POWDER
SURF
AMUL CHEESE
BREAD LOAVES BIG
SAFFRON
VERMICELLI
BLACK CARDAMOM
BENGAL GRAM FLOUR
DRY PEAS
COOKING SODA

54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76

MOONGDAL
JAGGERY
DRY GINGER POWDER
SHAJEERA
ALMONDS
WALNUTS
NUTMEG
MACE
RATAN JOG
SALT PETRE
PISTACHIO NUTS
PARMESAN CHEESE
RED WINE VINEGAR
WHITE WINE VINEGAR
DRIED OREGANO
PEANUT
OLIVES BOTTLE
FETA CHEESE
VINEGAR
ATTA
SALAD OIL
BREAD
OLIVE OIL
WHITE WINE
AMUL FRESH CREAM
PAPAD
MACARONI
TOMATO PUREE

1 pkt

1 bottle

1 bottle

200 gm
1 tin

200 gm

200 gm
1 tin

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and com
submitted for approval.
Date: 14-09-2015 to 19-09-2015
Sl.No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28

PARTICULARS
ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Palakoora
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS or frozen peas
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
FRESH CREAM
MILK
PANEER
EGGS
CELERY

14/9/2015

15/9/2015

16/9/2015

17/9/2015

Qty
4 kg
6 kg
0.5
1/2 kg

Qty
4 kg
6 kg
0.5
1/2 kg
10 nos

Qty
4 kg
6 kg
6.5 kg
5 kg

Qty

1 kg
60 bchs

1 kg

1 kg

2 kg
3 nos

100 g
300 gm
1 kg

15 nos
100 g
300 gm

2 kg
300 gm

2 kg

10 nos
4 bchs
100 gm

10 nos
4 bchs
100 gm

3 nos
300 gm
10 nos
4 bchs
100 gm

250 gm

250 gm

250 gm

29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
54
55
56
57

LEEKS
PARSLEY
SPRING ONIONS
TURNIP
YEAST
CHERRY TOMATO
ZUCCINI
LETTUCE
BABTCORN
MUSHROOMS
APPLES
CURD
CHICKEN
YAM
RAW BANANA
CHAULI BEANS (borabatti)
MUTTON
SHALLOTS
STREAKY BACON
SPRING ONIONS
LETTUCE
PLUM TOMATOES
RED ONION
BANANA
CRAY FISH WITH SHELL
BEERAKAI
RED PIMENTO
RED PEPPER
YELLOW PEPPER
THYME
BASIL

250 gm
1 pkt

250 gm
1 pkt

250 gm
1 pkt

100 gm

100 gm

100 gm

10 ltrs

1 pkt
1 pkt

1 pkt

1 pkt

APATNAM
raining practicals and common lunch

5 to 19-09-2015
18/9/2015

19/9/2015

TOTAL

Qty

Qty

Qty

12 kg

12 kg

60 kg

3 kg

1 ltrs
1 kg

500 gm
300 g
1 ltrs

10 g

250 gm

100 gm

1 kg

250 gm

100 gm
100 gm
9 kg
1 kg
300 gm
5 ltr
4 kg
2 tin
50 gm
10 gm
10 gm
10 gm
200 gm
1 pkt
100 gm
1 pkt

1.250 gm
100 gm
100 gm
100 gm
500 gm
200 gm
1 pkt
2 kg
1 kg
0.250 kg

2 Kg

2 kg

1 pkt

1 kg
1 bottle

1 bottle

200 gm

90 nos
800 gm
2 tins

APATNAM
raining practicals and common lunch

5 to 19-09-2015
18/9/2015

19/9/2015

TOTAL

Qty
4 kg
6 kg
0.5
1/2 kg

Qty
5 kg
6 kg

Qty
25 kg
30 kg
8 kg
6.5 kg
10 nos

1 kg

100 g
200 gm

4 kg
60 bchs
2 kg
13 nos

300 gm

10 nos
200 gm
10 nos
4 bchs
100 gm

250 gm

10 nos
4 bchs
100 gm

15 nos
2.3 kg
1.4 kg
1 kg
2 kg
13 nos
1/2 kg
50 nos
20 bchs
500 gm

1 kg

250 gm
1 pkt

1 kg
4 pkts

100 gm

400 gm

10 ltrs

1 pkt

1 pkt
4 pkt

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 21-09-2015 to 26-09-2015
Sl.No.

PARTICULARS

1
2
3
4
5
6
7

RICE
GULAB JAMUN MIX
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
GHEE

8
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39

OIL
SUGAR
ASAFOETIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK

21/9/2015

22/9/2015

23/9/2015

24/9/2015

Qty

Qty

Qty

Qty

12 kg

12 kg

12 kg

100 gm
100 gm
3 kg
500 g
2 ltr
1 kg
1 tin

3 kg
500 gm
1 ltr
1 kg

2 ltr
1 kg

10 gm
10 gm
10 gm
200 gm
1 pkt
100 gm
1 pkt
100 gm

GARAM MASALA POWDER

GARLIC
KHUSKHUS
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
DETERGENT
MAIDA
MARGARINE
VANILLA ESSENCE
NUTMEG
RAWA
RICE FLOUR

250 gm
100 gm
100 gm
100 gm
100 gm
100 gm

250 gm

250 gm

100 gm

100 gm

1 pkt
1 kg
250 gm

1 kg

40
41
41
42
43
44
45
46
47
48
49
50
51
52
53

PRESSED RICE
SULTANAS
CASHEWNUT
SILVER FOIL
TABLE BUTTER
CLEANING POWDER
SURF
AMUL CHEESE
BREAD LOAVES BIG
SAFFRON
VERMICELLI
BLACK CARDAMOM
BENGAL GRAM FLOUR
DRY PEAS
COOKING SODA

54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76

MOONGDAL
JAGGERY
DRY GINGER POWDER
SHAJEERA
ALMONDS
WALNUTS
NUTMEG
MACE
RATAN JOG
SALT PETRE
PISTACHIO NUTS
PARMESAN CHEESE
RED WINE VINEGAR
WHITE WINE VINEGAR
DRIED OREGANO
PEANUT
OLIVES BOTTLE
FETA CHEESE
VINEGAR
ATTA
SALAD OIL
BREAD
OLIVE OIL
WHITE WINE
AMUL FRESH CREAM
PAPAD
MACARONI
TOMATO PUREE
BROKEN CASHEWNUUT

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 21-09-2015 to 26-09-2015
Sl.No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28

PARTICULARS
ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Thottakoora
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS or frozen peas
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
FRESH CREAM
MILK
PANEER
EGGS
CELERY

21/9/2015

22/9/2015

23/9/2015

24/9/2015

Qty
4 kg
4 kg

Qty
4 kg
4 kg

Qty
4 kg
4 kg
6 kg
5 kg

Qty

10 nos
3 kg
60 bchs
2 kg
3 nos

15 nos
300 gm

300 gm

2 kg
300 gm

2 kg

10 nos
4 bchs
100 gm

10 nos
4 bchs
100 gm

3 nos
300 gm
10 nos
4 bchs
100 gm

2 ltrs

2 ltrs

2 ltrs

5 nos

5 nos

5 nos

29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
54
55
56
57

LEEKS
PARSLEY
SPRING ONIONS
TURNIP
YEAST
CHERRY TOMATO
ZUCCINI
LETTUCE
BABTCORN
MUSHROOMS
APPLES
CURD
CHICKEN
YAM
RAW BANANA
CHAULI BEANS (borabatti)
MUTTON
SHALLOTS
STREAKY BACON
SPRING ONIONS
LETTUCE
PLUM TOMATOES
RED ONION
BANANA
CRAY FISH WITH SHELL
BEERAKAI
RED PIMENTO
RED PEPPER
YELLOW PEPPER
THYME
BASIL
FISH (FLAT)

1 pkt

1 pkt

1 pkt

10 ltrs

2 kg

2 kg

2 kg

PATNAM
aining practicals and common lunch

to 26-09-2015
25/9/2015

26/9/2015

TOTAL

Qty

Qty

Qty

12 kg

60 kg

500 gm
1 ltrs
1 kg

300 g
2 ltrs

100 gm
100 gm
6 kg
1.5 kg
300 gm
8 ltr
4 kg
2 tin
10 gm
10 gm
10 gm
200 gm
1 pkt
100 gm
1 pkt

250 gm
100 gm

250 gm

1.250 gm
100 gm
100 gm
100 gm
500 gm
200 gm
1 pkt

100 gm

0.250 kg

1 kg

10 kg

10 kg

2 kg

2 kg

90 nos

300 g

PATNAM
aining practicals and common lunch

to 26-09-2015
25/9/2015

26/9/2015

TOTAL

Qty
4 kg
4 kg
8 kg

Qty
6 kg
4 kg

Qty
22 kg
20 kg
14 kg
5 kg
10 nos
3 kg
60 bchs
2 kg
3 nos

200 gm
3 kg

300 gm

3 nos
200 gm
10 nos
4 bchs
100 gm

8 nos
200 g
10 nos
4 bchs
100 gm

15 nos
2 kg
1.4 kg
3 kg
2 kg
14 nos
1/2 kg
50 nos
20 bchs
500 gm

2 ltrs

2 ltrs

10 ltrs

5 nos

20 nos

1 pkt

4 pkts

10 ltrs

2 kg

8 kg

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and
submitted for approval.
Date: 28-09-2015 to 03-10-2015
Sl.No.

PARTICULARS

1
2
3
4
5
6
7

RICE
GULAB JAMUN MIX
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
GHEE

8
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39

OIL
SUGAR
ASAFOETIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK

28/9/2015

29/9/2015

30/9/2015

1/10/2015

Qty

Qty

Qty

Qty

12 kg

12 kg

12 kg

12 kg

500 gm

500 gm

2 ltr
1 kg

1 ltrs
1 kg

100 gm
100 gm
3 kg
500 g
2 ltr
1 kg
1 tin

3 kg

2 ltr
1 kg

10 g

10 g
10 gm
10 gm

200 gm
1 pkt
100 gm
1 pkt
100 gm

GARAM MASALA POWDER

GARLIC
KHUSKHUS
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
DETERGENT
MAIDA
MARGARINE
VANILLA ESSENCE
NUTMEG
RAWA
RICE FLOUR

250 gm
100 gm
100 gm
100 gm
100 gm
100 gm

250 gm

250 gm

250 gm
100 gm

100 gm

100 gm

100 gm

1 pkt
1 kg
250 gm

1 kg

40
41
41
42
43
44
45
46
47
48
49
50
51
52
53

PRESSED RICE
SULTANAS
CASHEWNUT
SILVER FOIL
TABLE BUTTER
CLEANING POWDER
SURF
AMUL CHEESE
BREAD LOAVES BIG
SAFFRON
VERMICELLI
BLACK CARDAMOM
BENGAL GRAM FLOUR
DRY PEAS
COOKING SODA

54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76

MOONGDAL
JAGGERY
DRY GINGER POWDER
SHAJEERA
ALMONDS
WALNUTS
NUTMEG
MACE
RATAN JOG
SALT PETRE
PISTACHIO NUTS
PARMESAN CHEESE
RED WINE VINEGAR
WHITE WINE VINEGAR
DRIED OREGANO
PEANUT
OLIVES BOTTLE
FETA CHEESE
VINEGAR
ATTA
SALAD OIL
BREAD
OLIVE OIL
WHITE WINE
AMUL FRESH CREAM
PAPAD
MACARONI
TOMATO PUREE
BROKEN CASHEWNUUT

200 ml

2 tins

200 ml

200 ml

200 ml

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and
submitted for approval.
Date: 28-09-2015 to 03-10-2015
Sl.No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28

PARTICULARS
ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Thottakoora
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS or frozen peas
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
FRESH CREAM
MILK
PANEER
EGGS
CELERY

28/9/2015

29/9/2015

30/9/2015

1/10/2015

Qty
4 kg
6 kg

Qty
4 kg
6 kg
6 kg
2.5 kg
10 nos
8 kg

Qty
8 kg
12 kg

Qty
6 kg
6 kg

0.5 kg

0.5 kg

300 gm

200 gm

3 nos
200 gm
10 nos
4 bchs
100 gm

0.5 kg

3 kg
2 kg
3 nos

300 gm

15 nos
1 kg
500 gm
1 kg
2 kg

10 nos
4 bchs
100 gm

10 nos
4 bchs
100 gm

3 nos
300 gm
10 nos
4 bchs
100 gm

2 ltrs

2 ltrs

2 ltrs

2 ltrs

5 nos
100 gm

5 nos
100 gm

5 nos
100 gm

5 nos
100 gm

29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
54
55
56
57

LEEKS
PARSLEY
SPRING ONIONS
TURNIP
YEAST
CHERRY TOMATO
ZUCCINI
LETTUCE
BABTCORN
MUSHROOMS
APPLES
CURD
CHICKEN
YAM
RAW BANANA
CHAULI BEANS (borabatti)
MUTTON
SHALLOTS
STREAKY BACON
SPRING ONIONS
LETTUCE
PLUM TOMATOES
RED ONION
BANANA
CRAY FISH WITH SHELL
BEERAKAI
RED PIMENTO
RED PEPPER
YELLOW PEPPER
THYME
BASIL
FISH
DOSAKAI
FISH BONES
WHITE SEEDLESS GRAPES
BLACK SEEDLESS GRAPES

100 gm
1 pkt

100 gm
1 pkt

100 gm
1 pkt

100 gm
1 pkt

10 ltrs

2 kg
8 kg
100 g
100 g

2 kg

2 kg

12 kg

100 g
100 g

100 g
100 g

100 g
100 g

APATNAM
aining practicals and common lunch
to 03-10-2015
2/10/2015

3/10/2015

TOTAL

Qty

Qty

Qty

12 kg

60 kg

500 gm
300 g
2 ltrs

100 gm
100 gm
6 kg
2 kg
300 gm
9 ltr
4 kg
2 tin
20 gm
10 gm
10 gm
200 gm
1 pkt
100 gm
1 pkt

250 gm

1.250 gm
100 gm
100 gm
100 gm
500 gm
200 gm
1 pkt

1 kg

1 kg
0.250 kg

1 kg

250 g

250 g

2 kg

2 kg

800 ml

APATNAM
aining practicals and common lunch
to 03-10-2015
2/10/2015

3/10/2015

TOTAL

Qty

Qty
6 kg

Qty
28 kg
30 kg
4 kg
10 nos
8 kg
3 kg
2 kg
3 nos

10 nos
200 g
10 nos
4 bchs
100 gm

15 nos
1 kg
1.4 kg
1 kg
4 kg
16 nos
1/2 kg
50 nos
20 bchs
500 gm

2 ltrs

10 ltrs

300 gm

100 gm

20 nos
400 gm

100 gm

400 gm
4 pkts

10 ltrs

500 g

18 kg
8 kg
400 g
400 g
500 g

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and
submitted for approval.
Date: 05-10-2015 to 10-10-2015
Sl.No.

PARTICULARS

1
3
4
5
6
7
8
10

RICE
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
GHEE
OIL
SUGAR

11
12
13
14
15
16
17
18
19
20
22
23
24
25
26
27
28
29
30
31
32
41
46

ASAFOETIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK
GARLIC
KHUSKHUS
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
CASHEWNUT
AMUL CHEESE
WHITE WINE
AMUL FRESH CREAM
PAPAD
MACARONI
TOMATO PUREE
BROKEN CASHEWNUUT

5/10/2015

6/10/2015

7/10/2015

8/10/2015

Qty

Qty

Qty

Qty

12 kg
100 gm
100 gm
3 kg
500 g

12 kg

12 kg

12 kg

500 gm

3 kg
500 gm

1 ltr
1 kg
1 tin

2 ltr
1 kg

2 ltr
1 kg

1 ltrs
1 kg

2 kg

10 g
10 g
10 gm
10 gm
200 gm
1 pkt
100 gm
1 pkt
100 gm
250 gm
100 gm
100 gm
100 gm
100 gm
100 gm

250 gm

250 gm
100 gm

250 gm
100 gm

100 gm

100 gm
100 gm

100 gm

1 pkt
1 kg
250 gm

1 kg
500 g

250 g

300 gm

200 ml

200 ml

200 ml

300 gm

200 ml

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and
submitted for approval.
Date: 05-10-2015 to 10-10-2015
Sl.No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
40
41

PARTICULARS
ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Thottakoora
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS or frozen peas
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
FRESH CREAM
MILK
PANEER
EGGS
CELERY
LEEKS
PARSLEY
CURD
CHICKEN

5/10/2015

6/10/2015

7/10/2015

8/10/2015

Qty
4 kg
5 kg
2 kg
3 kg

Qty
4 kg
5 kg
2 kg

Qty
4 kg
10 kg
2 kg

Qty
4 kg
4 kg
2 kg

10 nos
6 kg
3 kg

10 nos

2 kg
3 nos

15 nos
300 gm

500 gm
2 kg
3 nos

300 gm
1 kg

200 gm

3 nos
300 gm
10 nos
4 bchs
100 gm

3 nos
200 gm
10 nos
4 bchs
100 gm

10 nos
4 bchs
100 gm

10 nos
4 bchs
100 gm

2 ltrs

2 ltrs

3 ltrs
1 kg

2 ltrs

150 gm
150 gm
1 pkt

150 gm
150 gm
1 pkt

150 gm
150 gm
1 pkt
10 ltrs
12 kg

150 gm
150 gm
1 pkt

APATNAM
raining practicals and common lunch

5 to 10-10-2015
9/10/2015

10/10/2015

TOTAL

Qty

Qty

Qty

5 kg

4 ltr

250 gm

100 gm

53 kg
100 gm
100 gm
8 kg
2 kg
300 gm
10 ltr
4 kg
2 tin
10 gm
10 gm
10 gm
10 gm
200 gm
1 pkt
100 gm
1 pkt
1.250 gm
100 gm
100 gm
100 gm
500 gm
200 gm
1 pkt
2 kg
1 kg
1 kg

300 gm

800 ml

300 gm

APATNAM
raining practicals and common lunch

5 to 10-10-2015
9/10/2015

10/10/2015

TOTAL

Qty
4 kg
4 kg
8 kg

Qty

Qty
20 kg
28 kg
16 kg
3 kg
10 nos
6 kg
3 kg
2 kg
13 nos

15 nos
300 gm

200 g
10 nos
4 bchs
100 gm

1.4 kg
1 kg
4 kg
9 nos
1/2 kg
50 nos
20 bchs
500 gm

1 ltrs

12 ltrs
1 kg

150 gm
150 gm

600 g
600 g
4 pkts
18 ltrs
12 kg

8 ltrs

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and c
submitted for approval.
Date: 12-10-2015 to 15-10-2015
Sl.No.

PARTICULARS

1
3
4
5
6
8
10
11

RICE
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
OIL
SUGAR
ASAFOETIDA

16
17
18
19
22
24
25
26
27
28
30
31
32

CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
GARLIC
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SALT
FRIED DAL
TAMARIND
NOODLES
RAWA
PEANUT

2
4
7
14
15
18
19
20
21
22
25

TOMATO
CARROT
CABBAGE
FRENCH BEANS
GREEN CHILLIES
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MILK

12/10/15

13/10/15

14/10/15

15/10/15

Qty

Qty

Qty

Qty

12 kg
100 gm
100 gm
3 kg
500 g
1 ltr
2 kg
1 tin
200 gm
1 pkt
100 gm
1 pkt
150 gm
100 gm
100 gm
100 gm
100 gm
100 gm
1 kg

12 kg

1 ltr

1 ltr

1 ltr

150 gm

150 gm

150 gm

100 gm

500 g

5 kg
4 kg
1 kg
3 kg

200 g

5 nos
1 bch
50 g
1 ltr

2 kg
2 kg
2 kg
1 kg
200 g

5 nos
1 bch
1 ltr

2 kg

2 kg

200 g

200 g
3 nos
200 g
5 nos
1 bch
50 g
1 ltr

5 nos
1 bch
50 g
1 ltr

PATNAM
aining practicals and common lunch

to 15-10-2015
16/10/15

17/10/15

TOTAL

Qty

Qty

Qty
24 kg
100 gm
100 gm
3 kg
500 g
4 ltr
2 kg
1 tin
200 gm
1 pkt
100 gm
1 pkt
600 gm
100 gm
100 gm
100 gm
200 gm
100 gm
1 kg
500 g

5 kg
4 kg
1 kg
9 kg
2 kg
2 kg
1 kg
800 g
3 nos
200 g
20 nos
4 bch
150 g
4 ltr

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and c
submitted for approval.
Date: 26-10-2015 to 31-10-2015
Sl.No.

PARTICULARS

1
2
3
4
5
6
7

RICE
GULAB JAMUN MIX
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
GHEE

8
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39

OIL
SUGAR
ASAFOETIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK

26/10/15

27/10/15

28/10/15

29/10/15

Qty

Qty

Qty

Qty

12 kg

12 kg

12 kg

6 kg

500 gm

500 gm

1 ltr
1 kg

1 ltr
1 kg

10 g
10 g
10 gm
10 gm

10 g

100 gm

100 gm

100 gm
100 gm
3 kg
500 g
1 ltr
1 kg
1 tin

1 ltr
1 kg

10 g

200 gm
1 pkt
100 gm
1 pkt
100 gm

GARAM MASALA POWDER

GARLIC
KHUSKHUS
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
DETERGENT
MAIDA
MARGARINE
VANILLA ESSENCE
NUTMEG
RAWA
RICE FLOUR

100 gm
100 gm
100 gm
100 gm
100 gm
100 gm

100 gm

100 g
100 gm

100 gm

100 gm

1 pkt
1 kg
500 gm

1 kg

40
41
41
42
43
44
45
46
47
48
49
50
51
52
53

PRESSED RICE
SULTANAS
CASHEWNUT
SILVER FOIL
TABLE BUTTER
CLEANING POWDER
SURF
AMUL CHEESE
BREAD LOAVES BIG
SAFFRON
VERMICELLI
BLACK CARDAMOM
BENGAL GRAM FLOUR
DRY PEAS
COOKING SODA

54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76

MOONGDAL
JAGGERY
DRY GINGER POWDER
SHAJEERA
ALMONDS
WALNUTS
NUTMEG
MACE
RATAN JOG
SALT PETRE
PISTACHIO NUTS
PARMESAN CHEESE
RED WINE VINEGAR
WHITE WINE VINEGAR
DRIED OREGANO
PEANUT
OLIVES BOTTLE
FETA CHEESE
VINEGAR
ATTA
SALAD OIL
BREAD
OLIVE OIL
WHITE WINE
AMUL FRESH CREAM
PAPAD
MACARONI
TOMATO PUREE
BROKEN CASHEWNUUT

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and c
submitted for approval.
Date: 26-10-2015 to 31-10-2015
Sl.No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28

PARTICULARS
ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Thottakoora
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS or frozen peas
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
FRESH CREAM
MILK
PANEER
EGGS
CELERY

26/10/15

27/10/15

28/10/15

29/10/15

Qty
3 kg
3 kg
6 kg

Qty
3 kg
3 kg

Qty
4 kg
6 kg

Qty
3 kg
6 kg
2 kg

10 nos

2 kg
3 nos

15 nos
200 gm

200 gm
1 kg
2 kg

200 gm

200 gm

200 gm
5 nos
2 bchs
100 gm

5 nos
2 bchs
100 gm

5 nos
2 bchs
100 gm

200 gm
5 nos
2 bchs
100 gm

1 ltrs

1 ltrs

1 ltrs

1 ltrs

200 g

29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
54
55
56
57

LEEKS
PARSLEY
SPRING ONIONS
TURNIP
YEAST
CHERRY TOMATO
ZUCCINI
LETTUCE
BABTCORN
MUSHROOMS
APPLES
CURD
CHICKEN
YAM
RAW BANANA
CHAULI BEANS (borabatti)
MUTTON
SHALLOTS
STREAKY BACON
SPRING ONIONS
LETTUCE
PLUM TOMATOES
RED ONION
BANANA
CRAY FISH WITH SHELL
BEERAKAI
RED PIMENTO
RED PEPPER
YELLOW PEPPER
THYME
BASIL
FISH
DOSAKAI
FISH BONES
WHITE SEEDLESS GRAPES
BLACK SEEDLESS GRAPES
CHILAKADU DUMPA

200 g
1 pkt

10 ltrs

8 ltrs

8 ltrs

PATNAM
ining practicals and common lunch

o 31-10-2015
30/10/15

31/10/15

TOTAL

Qty

Qty

Qty

12 kg

12 kg

66 kg

500 gm

100 gm
100 gm
3 kg
2 kg

1 ltr

1 ltr

6 ltr
4 kg
1 tin
30 gm
20 gm
20 gm
20 gm
200 gm
1 pkt
100 gm
1 pkt

100 gm

600 g

10 g
10 g
10 gm
10 gm

100 gm

100 gm
200 gm
100 gm
500 gm
200 gm
1 pkt
1 kg
500 g

1 kg
1 kg

1 kg

100 g

100 g

PATNAM
ining practicals and common lunch

o 31-10-2015
30/10/15

31/10/15

TOTAL

Qty
3 kg

Qty
3 kg
3kg

Qty
19 kg
21 kg
12 kg
5 kg
10 nos
8 kg

6 kg
3 kg
8 kg

2 kg
3 nos

5 nos
2 bchs
100 gm

200 g
5 nos
2 bchs
100 gm

15 nos
2 kg
1.2 kg
2 kg
2 kg
16 nos
600 g
30 nos
12 bchs
600 gm

1 ltrs

1 ltrs

6 ltrs

2 kg
200 gm
2 kg

200 gm

200 g

200 g
1 pkt

8 ltrs

34 ltrs

8 kg

8 kg

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and c
submitted for approval.
Date: 02-11-2015 to 07-11-2015
Sl.No.

PARTICULARS

1
2
3
4
5
6
7

RICE
GULAB JAMUN MIX
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
GHEE

8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38

OIL
SUGAR
ASAFOETIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK

2/11/2015

3/11/2015

4/11/2015

5/11/2015

Qty

Qty

Qty

Qty

12 kg

12 kg

12 kg

6 kg

500 gm

500 gm

1 ltr
1 kg

1 ltr
1 kg

10 g
10 g
10 gm
10 gm

10 g

100 gm

100 gm

100 gm
100 gm
3 kg
500 g
1 ltr
3 kg
1 tin

1 ltr
1 kg

10 g

200 gm
1 pkt
100 gm
1 pkt
100 gm

GARAM MASALA POWDER

GARLIC
KHUSKHUS
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
DETERGENT
MAIDA
MARGARINE
VANILLA ESSENCE
NUTMEG
RAWA
RICE FLOUR

100 gm
100 gm
100 gm
100 gm
100 gm
100 gm

100 gm

100 g
100 gm

100 gm

100 gm

1 pkt
1 kg
500 gm

2 kg
3 kg

1 kg

39
40
41
42
43
44
45
46
47
48
49
50
51
52
53

PRESSED RICE
SULTANAS
CASHEWNUT
SILVER FOIL
TABLE BUTTER
CLEANING POWDER
SURF
AMUL CHEESE
BREAD LOAVES BIG
SAFFRON
VERMICELLI
BLACK CARDAMOM
BENGAL GRAM FLOUR
DRY PEAS
COOKING SODA

54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83

MOONGDAL
JAGGERY
DRY GINGER POWDER
SHAJEERA
ALMONDS
WALNUTS
NUTMEG
MACE
RATAN JOG
SALT PETRE
PISTACHIO NUTS
PARMESAN CHEESE
RED WINE VINEGAR
WHITE WINE VINEGAR
DRIED OREGANO
PEANUT
OLIVES BOTTLE
FETA CHEESE
VINEGAR
ATTA
SALAD OIL
BREAD
OLIVE OIL
WHITE WINE
AMUL FRESH CREAM
PAPAD
MACARONI
TOMATO PUREE
BROKEN CASHEWNUUT
MIXED FRUIT JAM

2 bottles

84
85
86

GLAZED CHERRIES
KARABOONDI
PICKLE

87

CURD CHILLIES

1 kg

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and c
submitted for approval.
Date: 02-11-2015 to 07-11-2015
Sl.No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28

PARTICULARS
ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Thottakoora
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS or frozen peas
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
FRESH CREAM
MILK
PANEER
EGGS
CELERY

2/11/2015

3/11/2015

4/11/2015

5/11/2015

Qty
3 kg
3 kg

Qty
3 kg
3 kg

Qty
4 kg
6 kg

Qty
3 kg
3 kg
4 kg

10 nos

2 kg
3 nos

15 nos
200 gm
6 kg

200 gm
1 kg
2 kg

200 gm

200 gm

200 gm
5 nos
2 bchs
100 gm

5 nos
2 bchs
100 gm

5 nos
2 bchs
100 gm

200 gm
5 nos
2 bchs
100 gm

1 ltrs

1 ltrs

1 ltrs

1 ltrs

100 nos
200 g

29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66

LEEKS
PARSLEY
SPRING ONIONS
TURNIP
YEAST
CHERRY TOMATO
ZUCCINI
LETTUCE
BABTCORN
MUSHROOMS
APPLES
CURD
CHICKEN
YAM
RAW BANANA
CHAULI BEANS (borabatti)
MUTTON
SHALLOTS
STREAKY BACON
SPRING ONIONS
LETTUCE
PLUM TOMATOES
RED ONION
BANANA
CRAY FISH WITH SHELL
BEERAKAI
RED PIMENTO
RED PEPPER
YELLOW PEPPER
THYME
BASIL
FISH
DOSAKAI
FISH BONES
WHITE SEEDLESS GRAPES
BLACK SEEDLESS GRAPES
CHILAKADU DUMPA

200 g
1 pkt

8 ltrs

8 ltrs

PATNAM
aining practicals and common lunch

to 07-11-2015
6/11/2015

7/11/2015

TOTAL

Qty

Qty

Qty

12 kg

12 kg

66 kg

1 ltr

500 gm
200 g
1 ltr

10 g
10 g
10 gm
10 gm

100 gm

100 gm

100 gm
100 gm
3 kg
2 kg
200 gm
6 ltr
6 kg
1 tin
30 gm
20 gm
20 gm
20 gm
200 gm
1 pkt
100 gm
1 pkt

600 g
100 gm
200 gm
100 gm
500 gm
200 gm
1 pkt

1 kg
500 g

1 kg
1 kg

3 kg
3 kg

200 g

200 g

2 kg
100 g

2 kg
100 g

2 bottles

1 kg
0.5 kg
1 bottle
3 pkt

0.5 kg
1 bottle
3 pkt

PATNAM
aining practicals and common lunch

to 07-11-2015
6/11/2015

7/11/2015

TOTAL

Qty
3 kg

Qty
3 kg
3kg

6 kg
3 kg

6 kg

Qty
19 kg
21 kg
12 kg
5 kg
10 nos
8 kg

8 kg

2 kg
3 nos

5 nos
2 bchs
100 gm

200 g
5 nos
2 bchs
100 gm

15 nos
2 kg
1.2 kg
2 kg
8 kg
16 nos
600 g
30 nos
12 bchs
600 gm

1 ltrs

1 ltrs

6 ltrs

2 kg
200 gm
2 kg

200 gm

100 nos
200 g

200 g
1 pkt

8 ltrs

10 ltrs

34 ltrs

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and com
for approval.
Date: 09-11-2015 to14-11-2015
Sl.No.

PARTICULARS

1
3
4
5
6
8
9

RICE
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
OIL
SUGAR

10
11
12
13
14
15
16
17
18
19
21
23
24
25
26
27
28
29
30
31
33
34
83
84

ASAFOETIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK
GARLIC
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
MAIDA
MARGARINE
MIXED FRUIT JAM
GLAZED CHERRIES

85
86
87

QUAKER OATS
MARMITE
PEANUTS

9/11/2015

10/11/2015

11/11/2015

Qty

Qty

Qty

12 kg
100 gm
100 gm

12 kg

3 kg
500 g
1 ltr
1 kg
1 tin

1 ltr

10 g

200 gm
1 pkt
100 gm
1 pkt
100 gm
100 gm
100 gm
100 gm
100 gm
100 gm
100 gm

100 gm

100 gm
1 pkt

1 kg
500 g

500 gm

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and com
for approval.
Date: 09-11-2015 to14-11-2015
Sl.No.

PARTICULARS

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
27
28
29
30
40

ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Thottakoora
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS or frozen peas
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
FRESH CREAM
MILK
EGGS
CELERY
LEEKS
PARSLEY
CURD

41

TURNIP

9/11/2015

10/11/2015

11/11/2015

Qty
3 kg
3 kg

Qty
3 kg
3 kg

Qty

10 nos

6 kg

2 kg
3 nos

15 nos
200 gm

200 gm
1 kg
2 kg

200 gm
5 nos
2 bchs
100 gm

5 nos
2 bchs
100 gm

1 ltrs

1 ltrs

SAKHAPATNAM
training practicals and common lunch submitted

-11-2015 to14-11-2015
12/11/2015

13/11/15

14/11/15

TOTAL

Qty

Qty

Qty

Qty

6 kg

12 kg

500 gm
1 ltr
1 kg

1 ltr

1 kg

42 kg
100 gm
100 gm
3 kg
1 kg
4 ltr
2 kg
1 tin
20 g
10 g
10 gm
10 gm
200 gm
1 pkt
100 gm
1 pkt
100 gm
400 gm
100 gm
200 gm
100 gm
300 gm
100 gm
1pkt
2 kg

500 g

1.5 kg

1 kg

1 kg

10 g

10 g
10 g
10 gm
10 gm

100 gm

100 gm

100 g
100 gm

250 g
1 Bottle
1 kg

250 g
1 Bottle
1 kg

SAKHAPATNAM
training practicals and common lunch submitted

-11-2015 to14-11-2015
12/11/2015

13/11/15

14/11/15

TOTAL

Qty
3 kg
6 kg

Qty
3 kg

Qty

Qty
12 kg
12 kg

1 kg
2 kg

6 kg
3 kg

7 kg
5 kg

6 kg

6 kg
1 kg

1 kg

8 kg
3 nos

1/2 kg
200 gm

200 gm
35 nos
2 bchs
100 gm
400 ml
8 ltrs
100 g
100 g
1 pkt
8 ltrs

0.5 kg

2 kg
200 gm
2 kg
0.5 kg

15 nos
2.5 kg
800 g
2.5 kg

5 nos
2 bchs
100 gm

400 g
50 nos
8 bchs
400 g

1 ltrs

400 ml
11 ltrs
100 g
100 g

8 ltrs

16 ltrs

0.5 kg

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 30-11-2015 to05-12-2015
Sl.No.

PARTICULARS

1
3
5
7
9
11
13

RICE
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
OIL
SUGAR

15
17
19
21
23
25
27
29
31
33
35
37
39
41
43
45
47
49
51
53
55
57
59
61
63
65
67
69
71
73
75

ASAFOETIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK
GARLIC
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
MAIDA
MARGARINE
MIXED FRUIT JAM
GLAZED CHERRIES

QUAKER OATS
MARMITE
PEANUTS
AMUL CREAM
POPPY SEEDS
DRY PEAS
BENGAL GRAM

30/11/15

01/12/15

02/12/15

03/12/15

Qty

Qty

Qty

Qty

12 kg
100 gm
100 gm

12 kg

12 kg

12 kg

3 kg
500 g
1 ltr

1 ltr

1 ltr
1 kg

150 gm

150 gm

150 gm
100 gm
100 g

100 gm

100 gm

100 gm
100 g

500 g
1 ltr
1 kg
1 tin
10 g

200 gm
1 pkt
100 gm
1 pkt
100 gm
150 gm
100 gm
100 gm
100 gm
100 gm
100 gm

10 g
10 g
10 gm
10 gm

1 pkt
1 kg

1 kg

500 g

500 gm

1 kg

1 pkt

1 pkt
100 g

1 pkt

500 g

77

JAGGERY

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 30-11-2015 to05-12-2015
Sl.No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27

PARTICULARS
ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Thottakoora
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS or frozen peas
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
FRESH CREAM
MILK
EGGS
CELERY

30/11/15

01/12/15

02/12/15

03/12/15

Qty
3 kg
3 kg

Qty
3 kg
3 kg
6 kg

Qty
3 kg
3 kg

Qty
3 kg
4 kg
3 kg
2 kg

10 nos
1 kg
2 kg
2 nos

10 nos
5 kg
200 gm

200 gm
2 kg
3 nos

2 kg
3 nos

1 kg
200 gm
1 kg

200 gm
5 nos
2 bchs
100 gm

5 nos
2 bchs
100 gm

5 nos

3 nos
200 gm
5 nos
2 bchs
100 gm

2 ltrs

2 ltrs

2 ltrs

7 ltr

100 g

100 g

100 g

28
29
30
31
32
33
34
35
36
37

LEEKS
PARSLEY
CURD

TURNIP
THYME
CAULIFLOWER
MUSHROOM
PANNEER
ELEPHANT YAM
ASH GOURD TENDER

100 g
1 pkt

1 pkt
20 nos
1 pkt

100 g
1 pkt
8 ltrs

1 pkt

100 g
1 pkt

1 pkt

APATNAM
aining practicals and common lunch
to05-12-2015
04/12/15

05/12/15

TOTAL

Qty

Qty

Qty

12 kg

12 kg

500 g
1 ltr

1 ltr

72 kg
100 gm
100 gm
3 kg
1.5 kg
6 ltr
2 kg
1 tin
20 g
20 g
20 g
20 g
200 gm
1 pkt
100 gm
1 pkt
100 gm
900 gm
200 gm
200 gm
100 gm
600 gm
200 gm
1pkt
2 kg

10 g
10 g
10 gm
10 gm

150 gm

150 gm

100 gm

100 gm

1.5 kg

1 kg

3 pkt
200 g

100 g
2 kg

2 kg

100 g

100 g

APATNAM
aining practicals and common lunch
to05-12-2015
04/12/15

05/12/15

TOTAL

Qty
3 kg
6 kg

Qty
3 kg
3 kg

Qty
12 kg
12 kg
7 kg
5 kg
10 nos
6 kg
1 kg

6 kg

8 kg
3 nos
3 kg

3 kg

2 kg
200 gm
3 kg
3 nos

3 nos

5 nos
2 bchs
100 gm

5 nos

1 ltr

1 ltr

10 nos
8 kg
800 g
6 kg
2 kg
15 nos
400 g
30 nos
8 bchs
400 g
400 ml
9 ltrs
300 g

300 g
3 pkt
16 ltrs

8 ltrs

0.5 kg

2 kg
2 kg
2 nos

20 nos
3 pkt
2 kg
2 kg
2 nos

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and c
submitted for approval.
Date: 07-11-2015 to12-12-2015
Sl.No.

PARTICULARS

1
3
5
7
9
11
13

RICE
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
OIL
SUGAR

15
17
19
21
23
25
27
29
31
33
35
37
39
41
43
45
47
49
51
53
55
57
59
61
63
65
67
69
71
73
75

ASAFETIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK
GARLIC
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
MAIDA
MARGARINE
MIXED FRUIT JAM
GLAZED CHERRIES

QUAKER OATS
MARMITE
PEANUTS
AMUL CREAM
POPPY SEEDS
DRY PEAS
BENGAL GRAM

07/12/15

08/12/15

09/12/15

10/12/15

Qty

Qty

Qty

Qty

12 kg

12 kg

12 kg
100 gm
100 gm
3 kg
500 g
1 ltr
1 kg
1 tin
10 g

1.5 kg
1 ltr

1 ltr
1 kg

10 g
10 g
10 gm
10 gm

20 g
200 gm
1 pkt
100 gm
1 pkt
100 gm
150 gm
100 gm
100 gm
100 gm
100 gm
100 gm

500 g
1 ltr

150 g

150 gm

250 gm
100 gm

100 gm
100 g
1 pkt

100 gm

100 g
100 gm

1 kg

1 kg

500 g

1 kg

1 ltr
100 g

77

JAGGERY
BREAD CRUMBS
CHEESE
TWINE THREAD

0.5 kg
3 tins
2 rolls

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and c
submitted for approval.
Date: 07-11-2015 to12-12-2015
Sl.No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22

PARTICULARS
ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Thottakoora
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS or frozen peas
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES

07/12/15

08/12/15

09/12/15

10/12/15

Qty
3 kg
5 kg
0.5 kg
1 kg

Qty
3 kg

Qty
4 kg
4 kg
0.5 kg
1 kg

Qty
3 kg
4 kg
0.5 kg
1 kg

0.5 kg
1 kg

3 kg

1kg

1 kg
200 gm
1 kg

5 nos
2 bchs
100 gm

5 nos

200 gm

200 gm

3 nos
200 gm
5 nos
2 bchs
100 gm

300 gm
5 nos
2 bchs
100 gm

23
24
25
26
27
28
29
30
31
32
33
34
35
36
37

MINT
FRESH CREAM
MILK
EGGS
CELERY
LEEKS
PARSLEY
CURD

CHICKEN WITH SKIN


THYME
CAULIFLOWER
MUSHROOM
PANNEER
ELEPHANT YAM
ASH GOURD TENDER
ROSEMARY
FISH

10 bchs
2 ltrs

12 ltrs

2 ltrs

1 ltr

100 g
100 g
1 pkt

100 g
100 g

100 g
100 g

100 g
100 g

8 ltrs

1 no
1 pkt

1 no

1 no

1 no

10 nos
0.5 kg

1 pkt
80 pcs

PATNAM
ining practicals and common lunch

o12-12-2015
11/12/15

12/12/15

TOTAL

Qty

Qty

Qty

12 kg

500 g
1 ltr

10 g
10 g
10 gm
10 gm

150 gm

100 gm

48 kg
100 gm
100 gm
3 kg
1.5 kg
5 ltr
2 kg
1 tin
30 g
20 g
40 g
20 g
200 gm
1 pkt
100 gm
1 pkt
100 gm
750 gm
200 gm
200 gm
100 gm
600 gm
200 gm
1pkt
2 kg
0.5 kg

1 kg

100 g

1 ltr
200 g
2 kg

100 g
0.5 kg
3 tins
2 rolls

PATNAM
ining practicals and common lunch

o12-12-2015
11/12/15

12/12/15

TOTAL

Qty
3 kg
5 kg
4 kg
2 kg

Qty

Qty
16 kg
18 kg
6 kg
6 kg

3 kg

1 kg

1 kg
200 gm
1 kg

2 kg
800 g
2 kg

5 nos

8 nos
400 g
30 nos
8 bchs
400 g

5 nos
2 bchs
100 gm

10 bchs
1 ltr

18 ltrs

8 ltrs

400 g
400 g
1 pkt
16 ltrs

4 nos
10 nos
0.5 kg

80 pcs

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 14-12-2015 to19-12-2015
Sl.No.

PARTICULARS

1
2
3
4
5
6
7

RICE
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
OIL
SUGAR

8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38

ASAFETIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK
GARLIC
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
MAIDA
MARGARINE
MIXED FRUIT JAM
GLAZED CHERRIES

QUAKER OATS
MARMITE
PEANUTS
AMUL CREAM
POPPY SEEDS
DRY PEAS
BENGAL GRAM

14/12/15

15/12/15

16/12/15

17/12/15

Qty

Qty

Qty

Qty

12 kg
100 gm
100 gm
3 kg

12 kg

12 kg

12 kg

1 ltr
1 kg
1 tin
10 g
20 g
200 gm
1 pkt
100 gm
1 pkt
100 gm
150 gm
100 gm
100 gm
100 gm
100 gm
100 gm

3 kg
500 gm
1 ltr

1 ltr

10 g
10 g
10 gm
10 gm

150 g

500 gm
1 ltr
1 kg
10 g
10 g
10 gm
10 gm

150 gm

250 gm
100 gm

100 gm
100 g
1 pkt

100 gm

100 g
100 gm

1 kg

1 kg

500 g

500 g

1 ltr
100 gm

100 gm

39
40
41
42
43
44
45

JAGGERY
BREAD CRUMBS
CHEESE
TWINE THREAD
RAWA
FENNEL[SOMPH]
GHEE

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 14-12-2015 to19-12-2015
Sl.No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22

PARTICULARS
ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS palakoora
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS or frozen peas
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES

14/12/15

15/12/15

16/12/15

17/12/15

Qty
3 kg
3 kg
1 kg
1 kg

Qty
3 kg
3 kg
1 kg
1 kg

Qty
3 kg
3 kg
1 kg
1 kg
10 no's

Qty
3 kg
4 kg
6 kg
1 kg

3 kg
50 bchs
2 kg
2 no's

10 no's
200 gm

5 nos
2 bchs
100 gm

200 gm
3 kg
2 kg
3 no's
200 gm
5 nos
2 bnch

200 gm
1 kg
3 no's
200 gm
5 nos
2 bchs
100 gm

200 gm
1 kg

300 gm
5 nos
2 bchs
100 gm

23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44

MINT
FRESH CREAM
MILK
EGGS
CELERY
LEEKS
PARSLEY
CURD

CHICKEN WITH SKIN


THYME
CAULIFLOWER
MUSHROOM
PANNEER
ELEPHANT YAM
ASH GOURD TENDER
ROSEMARY
FISH
BEEF
TURNIP
COUNTRY BEANS
SHALLOTS
COPRA

5 bnch
1 ltrs
5 no's
100 g
100 g
1 pkt

1 ltrs
5 no's
100 g
100 g

1 ltrs
5 no's
100 g
100 g

8 ltrs

1 ltr
5 no's
100 g
100 g
8 ltrs

1 pkt
3 no's
2 kg

1 fillet
1 kg
6 Kg

APATNAM
aining practicals and common lunch
to19-12-2015
18/12/15

19/12/15

TOTAL

Qty

Qty

Qty

12 kg

1 ltr

1 ltr

10 g
10 g
10 gm
10 gm

100 gm

150 gm
50 gm
100 gm
100 gm

1 kg

60 kg
100 gm
100 gm
6 kg
1 kg
6 ltr
2 kg
1 tin
40 g
30 g
50 g
30 g
200 gm
1 pkt
200 gm
1 pkt
100 gm
850 gm
200 gm
250 gm
100 gm
500 gm
300 gm
1pkt
2 kg
1 kg
1 kg

1 ltr
200 g

8 Kg
50 gm
250 gm

8 kg
50 gm
250 gm

APATNAM
aining practicals and common lunch
to19-12-2015
18/12/15

19/12/15

TOTAL

Qty
3 kg
3 kg
3 kg
2 kg

Qty
3 kg

Qty
18 kg
16 kg
12 bchs
6 kg
10 no's
3 kg
50 no's
2 kg
2 no's

10 no's
200 gm

300 gm

3 nos
200 gm
10 nos
2 bchs
100 gm

10 no's
100 gm
5 no's
2 bchs
100 gm

1.3 kg
4 kg
3 kg
19 no's
1 kg
35 no's
12 bchs
500 g

5 bnch
1 ltr

1 ltr

10 kg

1/2 kg

1 ltr

6 ltrs

20 no's
400 gm
400gm
1 pkt
17 ltrs
10 kg
1 pkt
3 no's
2.5 kg

1 fillet
1 kg
6 kg

1 kg
1 no

1 kg
1 no

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 21-12-2015 to26-12-2015
Sl.No.

PARTICULARS

1
2
3
4
5
6
7

RICE
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
OIL
SUGAR

8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38

ASAFETIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK
GARLIC
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
MAIDA
MARGARINE
MIXED FRUIT JAM
GLAZED CHERRIES

QUAKER OATS
MARMITE
PEANUTS
AMUL CREAM
POPPY SEEDS
DRY PEAS
BENGAL GRAM

21/12/15

22/12/15

23/12/15

24/12/15

Qty

Qty

Qty

Qty

12 kg
100 gm
100 gm
3 kg

12 kg

12 kg

1 ltr
1 kg
1 tin
10 g
10 g
10 gm
10 gm
200 gm
1 pkt
100 gm
1 pkt
100 gm
200 gm
100 gm
100 gm
100 gm
100 gm
100 gm

3 kg
500 gm
1 ltr

3 ltr

10 g
10 g
10 gm
10 gm

200 gm

200 gm

100 g
100 gm

1 kg
500 g

100 g

100 gm
100 g
1 pkt

39
40
41
42
43
44
45
46
47
48
49
50
51
52

JAGGERY
BREAD CRUMBS
CHEESE
TWINE THREAD
RAWA
FENNEL[SOMPH]
GHEE
CORNFLOUR
AJINOMOTTO
BENGALGRAM FLOUR
COOKIG SODA
SPLIT RED GRAM
CASHEWNUTS
GARAM MASALA

1 kg
100 gm
3 kg
100 g

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 21-12-2015 to26-12-2015
Sl.No.

PARTICULARS

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17

ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS palakoora
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS or frozen peas
LADIES FINGERS

21/12/15

22/12/15

23/12/15

24/12/15

Qty
3 kg
3 kg

Qty
3 kg
6 kg
3 kg
3 kg

Qty
3 kg

Qty

1 kg

1 kg

3 kg
20 bchs

250 gm

250 gm

250 gm

250 gm

1 kg
250 gm

250 gm

18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45

COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
FRESH CREAM
MILK
EGGS
CELERY
LEEKS
PARSLEY
CURD

CHICKEN
THYME
CAULIFLOWER
MUSHROOM
PANNEER
ELEPHANT YAM
ASH GOURD TENDER
ROSEMARY
FISH
BEEF
TURNIP
COUNTRY BEANS
SHALLOTS
COPRA
SPRING ONION

250 gm
5 nos
2 bchs
100 gm

3 no's
250 gm
5 nos
2 bnch
100 g

3 no's
250 gm
5 nos
2 bchs
100 gm

1 ltrs
100 no's

1 ltrs
5 no's

1 ltrs
5 no's

8 ltrs

8 ltrs

2 kg

2 kg

2 kg

3 bchs

3 bchs

3 no's

3 bchs

PATNAM
aining practicals and common lunch
to26-12-2015
25/12/15

26/12/15

TOTAL

Qty

Qty

Qty

12 kg

48 kg
100 gm
100 gm
6 kg
1 kg
7 ltr
2 kg
1 tin
40 g
30 g
50 g
30 g
200 gm
1 pkt
200 gm
1 pkt
100 gm
800 gm
200 gm
200 gm
100 gm
500 gm
300 gm
1pkt
2 kg

1 ltr

200 gm

1 kg

1 kg

250 g

3 kg
200 g
1 pkt

250 g
1 kg
100 g
3 kg
100 g
3 kg
200 g
1 pkt

PATNAM
aining practicals and common lunch
to26-12-2015
25/12/15

26/12/15

TOTAL

Qty

Qty
3 kg
3 kg

Qty
12 kg
12 kg
9 kg
6 kg
10 no's

6 kg
1 kg

250 gm

250 gm

3 kg
20 bchs
2 kg
2 no's
1 kg
10 no's
1 kg
1 kg
4 kg
3 kg

6 no's
250 gm
5 no's
2 bchs
100 gm

12 no's
1 kg
35 no's
12 bchs
4500 g
5 bnch

1 ltr

6 ltrs

20 no's

2 kg

16 ltrs
8 kg
3 no's

3 bchs

12 bchs

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
lunch submitted for approval.
Date: 28-12-2015 to 02-01-2016
Sl.No.

PARTICULARS

1
2
3
4
5
6
7

RICE
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
OIL
SUGAR

8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38

ASAFETIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK
GARLIC
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
MAIDA
MARGARINE
MIXED FRUIT JAM
GLAZED CHERRIES

QUAKER OATS
MARMITE
PEANUTS
AMUL CREAM
POPPY SEEDS
DRY PEAS
BENGAL GRAM

28/12/15

29/12/15

30/12/15

31/12/15

01/01/16

Qty

Qty

Qty

Qty

Qty

12 kg
100 gm
100 gm

12 kg

12 kg

12 kg

12 kg

500 gm
1 ltr
1 kg
1 tin

500 gm
1 ltr

1 ltr

1 ltr
1 kg

10 g
10 g
10 gm
10 gm
200 gm
1 pkt
100 gm
1 pkt
100 gm
150 g
100 gm
100 gm
100 gm
100 gm
100 gm

500 gm
1 ltr

10 g
10 g
10 gm
10 gm

150 g

150 g

150 g
100 g
100 g

150 g

100 gm

100 gm
100 g
1 pkt

100 gm

100 gm

1 kg

1 kg

500 g

500 g

500 g

1 kg

1 pkt

1 pkt
100 g

1 pkt
100 g

39
40
41
42
43
44
45
46
47
48
49
50
51
52

JAGGERY
BREAD CRUMBS
CHEESE
TWINE THREAD
RAWA
FENNEL[SOMPH]
GHEE
CORNFLOUR
AJINOMOTTO
BENGALGRAM FLOUR
COOKIG SODA
SPLIT RED GRAM
CASHEWNUTS
GARAM MASALA

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
lunch submitted for approval.
Date: 28-12-2015 to 02-01-2016
Sl.No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17

PARTICULARS
ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS palakoora
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS or frozen peas
LADIES FINGERS

28/12/15

29/12/15

30/12/15

31/12/15

01/01/16

Qty
3 kg
2 kg
1kg
1 kg

Qty
3 kg
2 kg
4 kg
3 kg

Qty
3 kg
3 kg
1 kg
1 kg
5 nos

Qty
3 kg
3 kg

Qty
3 kg
4 kg

2 kg

3 kg
20 bchs

250 gm

250 gm

1 kg
2 nos
250 gm

3 kg
200 gm

200 gm
3 kg

1 kg
200 gm
3 kg

2 kg
200 gm

18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48

COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
FRESH CREAM
MILK
EGGS
CELERY
LEEKS
PARSLEY
CURD

CHICKEN
THYME
CAULIFLOWER
MUSHROOM
PANNEER
ELEPHANT YAM
ASH GOURD TENDER
ROSEMARY
FISH
BEEF
TURNIP
COUNTRY BEANS
SHALLOTS
COPRA
SPRING ONION
SAUSAGE
BACON

GONGURA

3 no's

3 no's

200 gm
5 nos
1 bch
100 gm

5 nos
1 bch
100 g

5 nos
1 bch

2 ltrs
100 no's

2 ltrs
5 no's

2 ltrs
5 no's

8 ltrs

3 no's
200 gm
5 nos
1 bch
100 gm

3 no's
200 gm
5 nos
1 bch
100 gm

4 ltrs

1 ltrs

8 ltrs

8 no's
1 kg

3 bchs
1 pkt
250 gm

3 kg

3 bchs

3 bchs

AM
ng practicals and common

1-2016
02/01/16

TOTAL

Qty

Qty

12 kg

48 kg
100 gm
100 gm

1 ltr

150 g

100 gm

1.5 kg
6 ltr
2 kg
1 tin
20 g
20 g
20 g
20 g
200 gm
1 pkt
200 gm
1 pkt
100 gm
900 gm
200 gm
200 gm
100 gm
600 gm
300 gm
1pkt
2 kg
1.5 kg

1 kg

2 kg

3 pkt
200 g
2 kg

100 g

100 g

AM
ng practicals and common

1-2016
02/01/16

TOTAL

Qty
3 kg
3 kg

Qty
18 kg
17 kg
9 kg
8 kg
5 no's

6 kg

250 gm

3 kg
20 bchs
1 kg
2 no's
1 kg
10 no's
6 kg
800 g
6 kg
3 kg

3 no's
5 no's
1 bch

1 ltr

15 no's
600 g
30 no's
6 bchs
400 g

12 ltrs

20 no's

16 ltrs

8 no's

1 no

3 bchs

1 kg
1 no

12 bchs
1 pkt
250 g

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 04-01-2016 to 09-01-2016
Sl.No.

PARTICULARS

1
2
3
4
5
6
7

RICE
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
OIL
SUGAR

8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
35
36
37
38
39
40

ASAFOETIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK
GARLIC
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
MAIDA

AMUL CREAM
POPPY SEEDS
DRY PEAS
BENGAL GRAM
JAGGERY
RAWA

04/01/16

05/01/16

06/01/16

07/01/16

Qty

Qty

Qty

Qty

12 kg
100 gm
100 gm

12 kg

12 kg

12 kg

3 kg
500 g
1 ltr

1 ltr

1 ltr
1 kg

150 gm

150 gm

150 gm
100 gm
100 g

100 gm

100 gm

100 gm
100 g

500 g
1 ltr
1 kg
1 tin
10 g

200 gm
1 pkt
100 gm
1 pkt
100 gm
150 gm
100 gm
100 gm
100 gm
100 gm
100 gm

10 g
10 g
10 gm
10 gm

1 pkt
1 kg

1 kg

500 g

1 pkt

500 gm

1 pkt
100 g

1 pkt

500 g

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 04-01-2016 to 09-01-2016
Sl.No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29

PARTICULARS
ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Thottakoora
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS or frozen peas
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
FRESH CREAM
MILK
EGGS
CELERY
LEEKS
PARSLEY

04/01/16

05/01/16

06/01/16

07/01/16

Qty
3 kg
4 kg
1 kg

Qty
4 kg
2 kg
4 kg

Qty
3 kg
3 kg
1 kg

Qty
3 kg
3 kg
4 kg
2 kg

5 nos
6 kg

1 kg

1 kg
2 nos

5 nos
200 gm

200 gm

3 nos
200 gm
5 nos
1 bchs
100 gm

1 ltr
50 no's

200 gm
2 kg
2 kg
3 nos

5 nos
1 bchs
100 gm
30 bchs

5 nos
1 bchs
100 gm

3 nos
200 gm
5 nos
1bchs
100 gm

1 ltr

1 ltr

1 ltr

30
31
32
33
37
38
39
40

8 ltrs

CURD

TURNIP
THYME
CAULIFLOWER
ASH GOURD TENDER
SAUSAGE
BACON
BORABATTI

1 pkt
250 g
6 kg

PATNAM
aining practicals and common lunch

to 09-01-2016
08/01/16

09/01/16

TOTAL

Qty

Qty

Qty

12 kg

500 g
1 ltr

10 g
10 g
10 gm
10 gm

150 gm

100 gm

100 g

60 kg
100 gm
100 gm
3 kg
1.5 kg
5 ltr
2 kg
1 tin
20 g
20 g
20 g
20 g
200 gm
1 pkt
100 gm
1 pkt
100 gm
750 gm
200 gm
200 gm
100 gm
500 gm
200 gm
1pkt
2 kg
1 kg
1.5 kg

3 pkt
200 g

PATNAM
aining practicals and common lunch

to 09-01-2016
08/01/16

09/01/16

TOTAL

Qty
3 kg
4 kg
1 kg
1 kg

Qty

Qty
16 kg
16 kg
11 kg
3 kg
5 nos
7 kg
1 kg
2 nos

5 nos
200 gm
1 kg
3 nos
200 gm
5 nos
12 bchs
100 gm

1 ltr

800 g
3 kg
2 kg
12 nos
600 g
25 nos
16 bchs
500 g
30 bchs
5 ltrs
50 no's

8 ltrs

16 ltrs

1 pkt
250 g
6 kg

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 18-01-2016 to 23-01-2016
Sl.No.

PARTICULARS

1
2
3
4
5
6
7

RICE
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
OIL
SUGAR

8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38

ASAFETIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK
GARLIC
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
MAIDA

AMUL CREAM
POPPY SEEDS
DRY PEAS
BENGAL GRAM
JAGGERY
RAWA
GHEE
MOONG DAL
CASHEWNUT
SANDWICH BREAD LOAF

18/1/16

19/1/16

20/1/16

21/1/16

Qty

Qty

Qty

Qty

12 kg
100 gm
100 gm

12 kg

12 kg

12 kg
2 kg

3 kg
500 g
1 ltr

1 ltr

1 ltr
1 kg

150 gm

150 gm

150 gm
100 gm
100 g

100 gm

100 gm

100 gm
100 g

500 g
1 ltr
1 kg
1 tin
10 g

200 gm
1 pkt
100 gm
1 pkt
100 gm
150 gm
100 gm
100 gm
100 gm
100 gm
100 gm

10 g
10 g
10 gm
10 gm

1 pkt
1 kg

1 kg

500 g

1 pkt

1 big

500 gm

1 pkt
100 g

1 pkt

500 g

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 18-01-2016 to 23-01-2016
Sl.No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29

PARTICULARS
ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Thottakoora
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS or frozen peas
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
FRESH CREAM
MILK
EGGS
CELERY
LEEKS
PARSLEY

18/1/16

19/1/16

20/1/16

21/1/16

Qty
3 kg
4 kg

Qty
4 kg
3 kg
4 kg

Qty
3 kg
3 kg

Qty
3 kg
3 kg
2 kg

5 nos
6 kg
1 kg
2 nos

5 nos
200 gm

200 gm

200 gm

200 gm

3 nos
100 gm
5 nos
1 bchs
100 gm

3 nos
100 gm
5 nos
1 bchs
100 gm

2 kg
3 nos
100 gm
5 nos
1 bchs
100 gm

3 nos
100 gm
5 nos
1bchs
100 gm

3 ltr
50 no's

1 ltr

1 ltr

1 ltr

2 pkt

30
31
32
33
34
35
36
37
38

8 ltrs

CURD

TURNIP
THYME
CAULIFLOWER
ASH GOURD TENDER
DONDAKAI
RED PEPPER
PANNEER
CHICKEN

6 kg
1/2 kg

PATNAM
aining practicals and common lunch

to 23-01-2016
22/1/16

23/1/16

TOTAL

Qty

Qty

Qty

12 kg

12 kg

500 g
1 ltr

500 g
1 ltr

60 kg
2.1 kg
100 gm
3 kg
2 kg
6 ltr
2 kg
1 tin
20 g
20 g
20 g
20 g
200 gm
1 pkt
100 gm
1 pkt
100 gm
900 gm
200 gm
200 gm
100 gm
500 gm
200 gm
1pkt
2 kg
1 kg
1.5 kg

10 g
10 g
10 gm
10 gm

150 gm

150 gm

100 gm

1 kg

3 pkt
200 g

100 g

250 g
2 kg
200 g

250 g
2 kg
200 g
1 big

PATNAM
aining practicals and common lunch

to 23-01-2016
22/1/16

23/1/16

TOTAL

Qty
3 kg
4 kg

Qty
3 kg
4 kg

Qty
19 kg
21 kg
11 kg
3 kg
5 nos

1 kg

6 kg
1 kg
2 nos
1 kg

1 kg

5 nos
200 gm

200 gm

1.2 kg

3 nos
100 gm
5 nos
1 bchs
100 gm
30 bchs

10 nos
100 gm
5 nos
1bchs
100 gm

2 kg
25 nos
600 g
30 nos
6 bchs
600 g
30 bchs

1 ltr

1 ltr

8 ltrs
50 no's

2 pkt

8 ltrs

1/2 kg
8 kg

16 ltrs

6 kg
1/2 kg
1/2 kg
8 kg

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 25-01-2016 to 30-01-2016
Sl.No.

PARTICULARS

1
2
3
4
5
6
7

RICE
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
OIL
SUGAR

8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38

ASAFETIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK
GARLIC
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
MAIDA

25/1/16

26/1/16

27/1/16

28/1/16

Qty

Qty

Qty

Qty

12 kg

12 kg

2 kg

3 kg

1 ltr

1 ltr
1 kg

150 gm

150 gm
100 gm
100 g

100 gm

100 gm
100 g

12 kg
100 gm
100 gm
500 g
2 ltr
1 kg
1 tin
10 gm

200 gm
1 pkt
100 gm
1 pkt
100 gm
150 gm
100 gm
100 gm
100 gm
100 gm
100 gm

1 pkt
1 kg
500 g

AMUL CREAM
POPPY SEEDS
DRY PEAS
JAGGERY
RAWA
GHEE
MOONG DAL
CASHEWNUT
SANDWICH BREAD LOAF

2 kg

1 kg
500 gm

500 g

39

PEANUT

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 25-01-2016 to 30-01-2016
Sl.No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29

PARTICULARS
ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Palakoora
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS or frozen peas
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
FRESH CREAM
MILK
EGGS
CELERY
LEEKS
PARSLEY

25/1/16
Qty
4 kg
3 kg
1 kg
0.5 kg

26/1/16

27/1/16

28/1/16

Qty
4 kg
3 kg
1 kg
0.5 kg
5 nos

Qty
3 kg
5 kg
1 kg
0.5 kg

6 kg
40 bchs
1 kg
2 nos

0.5 kg
200 gm

5 nos
0.5 kg
200 gm

0.5 kg
200 gm

3 nos
100 gm
5 nos
1 bchs
100 gm
3 bchs

2 kg
3 nos
100 gm
5 nos
1 bchs
100 gm
3 bchs

3 nos
100 gm
5 nos
1bchs
100 gm
3 bchs

2 ltr

1 ltr

1 ltr

1 pkt

30
31
32
33
34
35
36
37
38
39
40
41

CURD

TURNIP
THYME
CAULIFLOWER
ASH GOURD TENDER
DONDAKAI
RED PEPPER
PANNEER
CHICKEN
LEG OF MUTTON
ROSEMARY
FISH

12 nos

2 kg
1 pkt

2 kg

2 kg

PATNAM
aining practicals and common lunch

to 30-01-2016
29/1/16

30/1/16

TOTAL

Qty

Qty

Qty

12 kg

500 g
1 ltr

1 ltr

10 g
10 g
10 gm
10 gm

150 gm

150 gm

100 gm

48 kg
100 gm
100 gm
5 kg
1 kg
6 ltr
2 kg
1 tin
20 g
10 g
10 gm
10 gm
200 gm
1 pkt
100 gm
1 pkt
100 gm
750 gm
200 gm
200 gm
100 gm
500 gm
200 gm
1pkt
2 kg
1.5 kg

8 kg
250 g
200 g
2 kg

8 kg
250 g
2 kg
200 g
2 kg

PATNAM
aining practicals and common lunch

to 30-01-2016
29/1/16

30/1/16

TOTAL

Qty
4 kg
6 kg
3 kg
2.5 kg

Qty
4 kg

Qty
19 kg
17 kg
6 kg
4 kg
5 nos
6 kg
40 bchs
1 kg
2 nos
1 kg

1 kg

0.5 kg
200 gm
1 kg

200 gm

3 nos
100 gm
5 nos
1 bchs
100 gm
3 bchs

3 nos
100 gm
5 nos
1bchs
100 gm

1 ltr

1 ltr

5 nos
2 kg
1.2 kg
1 kg
2 kg
15 nos
500 g
30 nos
6 bchs
600 g
15 bchs
6 ltrs

1 pkt

8 ltrs

8 ltrs

2 nos

14 no's

1/2 kg

1/2 kg

2 kg

8 kg
1 pkt
80 pcs

80 pcs

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and c
submitted for approval.
Date: 01-02-2016 to 06-02-2016
Sl.No.

PARTICULARS

1
2
3
4
5
6
7

RICE
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
OIL
SUGAR

8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38

ASAFETIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK
GARLIC
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
MAIDA

1/2/2016

2/2/2016

3/2/2016

4/2/2016

Qty

Qty

Qty

Qty

12 kg
100 gm
100 gm

12 kg

12 kg

12 kg

2 kg

3 kg

1 ltr

1 ltr
1 kg

150 gm

150 gm

150 gm
100 gm
100 g

100 gm

100 gm

100 gm
100 g

2 ltr
1 kg
1 tin

10 g
10 g
10 gm
10 gm
200 gm
1 pkt
100 gm
1 pkt
100 gm
150 gm
100 gm
100 gm
100 gm
100 gm
100 gm

1 pkt
1 kg

1 kg

500 g

AMUL CREAM
POPPY SEEDS
DRY PEAS
JAGGERY
RAWA
GHEE
MOONG DAL
CASHEWNUT
SANDWICH BREAD LOAF

500 g
1 ltr

500 gm

100 g

2 kg

500 g

39

PEANUT

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and c
submitted for approval.
Date: 01-02-2016 to 06-02-2016
Sl.No.

PARTICULARS

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29

ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Menthukoora
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS or frozen peas
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
FRESH CREAM
MILK
EGGS
CELERY
LEEKS
PARSLEY

1/2/2016

2/2/2016

3/2/2016

4/2/2016

Qty
3 kg
3 kg

Qty
3 kg
3 kg
3 kg
2 kg

Qty
3 kg
3 kg

Qty
3 kg
3 kg

5 nos
4 kg
30 bchs
1 kg
2 nos

5 nos
1 kg
200 gm

200 gm

200 gm

3 nos
100 gm
5 nos
1 bchs
100 gm

3 nos
100 gm
5 nos
1 bchs
100 gm

2 kg
3 nos
100 gm
5 nos
1 bchs
100 gm

3 nos
100 gm
5 nos
1bchs
100 gm

1 ltr

1 ltr

1 ltr

1 ltr

200 gm

30
31
32
33
34
35
36
37
38
39
40
41

CURD

TURNIP
THYME
CAULIFLOWER
ASH GOURD TENDER
DONDAKAI
RED PEPPER
PANNEER
CHICKEN
LEG OF MUTTON
ROSEMARY
FISH

6 ltrs

PATNAM
aining practicals and common lunch

to 06-02-2016
5/2/2016

6/2/2016

TOTAL

Qty

Qty

Qty

12 kg

12 kg

500 g
1 ltr

500 g
1 ltr

60 kg
100 gm
100 gm
5 kg
1.5 kg
6 ltr
2 kg
1 tin
20 g
20 g
20 g
20 g
200 gm
1 pkt
100 gm
1 pkt
100 gm
900 gm
200 gm
200 gm
100 gm
600 gm
200 gm
1pkt
2 kg
1 kg
1.5 kg

10 g
10 g
10 gm
10 gm

150 gm

150 gm

100 gm

100 gm

1 kg

100 g

250 g
2 kg
200 g

250 g
4 kg
200 g

PATNAM
aining practicals and common lunch

to 06-02-2016
5/2/2016

6/2/2016

TOTAL

Qty
3kg
3 kg

Qty
3 kg

Qty
18 kg
15 kg
3 kg
2 kg
5 nos
4 kg
30 bchs
1 kg
2 nos
1 kg

1 kg

200 gm
2 kg

200 gm

3 nos
100 gm
5 nos
1 bchs
100 gm

5 nos
100 gm
5 nos
1bchs
100 gm

5 nos
1 kg
1.2 kg
1 kg
2 kg
15 nos
600 g
30 nos
6 bchs
600 g

1 ltr

1 ltr

6 ltrs

6 ltrs

1 kg

12 ltrs

1 kg

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 08-02-2016 to 13-02-2016
Sl.No.

PARTICULARS

1
2
3
4
5
6
7

RICE
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
OIL
SUGAR

8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38

ASAFETIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK
GARLIC
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
MAIDA

AMUL CREAM
POPPY SEEDS
DRY PEAS
SPAGHETTI
JAGGERY
RAWA
GHEE
MOONG DAL
CASHEWNUT
SANDWICH BREAD LOAF

8/2/2016

9/2/2016

10/2/2016

11/2/2016

Qty

Qty

Qty

Qty

12 kg
100 gm
100 gm

12 kg

12 kg

12 kg

2 kg

3 kg

1 ltr

1 ltr
1 kg

150 gm

150 gm

150 gm
100 gm
100 g

100 gm

100 gm

100 gm
100 g

500 g
2 ltr
1 kg
1 tin

1 ltr

10 g
10 g
10 gm
10 gm
200 gm
1 pkt
100 gm
1 pkt
100 gm
150 gm
100 gm
100 gm
100 gm
100 gm
100 gm

1 pkt
1 kg
500 g

2 pkts

1 kg
250 g

2 pkts

2 kg

500 gm

2 pkts

2 pkts

39
40
41
42

PEANUT
TOMATO KETSCHUP
AMUL CHEESE
OLIVE OIL

2
1
1
1

kg
bottle
tin
bottle

1 bottle

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 08-02-2016 to 13-02-2016
Sl.No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29

PARTICULARS
ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Thottakoora
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS or frozen peas
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
FRESH CREAM
MILK
EGGS
CELERY
LEEKS
PARSLEY

8/2/2016

9/2/2016

10/2/2016

11/2/2016

Qty
3 kg
2 kg

Qty
3 kg
3 kg

Qty
3 kg
3 kg

Qty
3 kg
4 kg

5 nos
4 kg
40 bchs
8 kg
1/4 kg

1/4 kg

1 kg
2 nos
1/4 kg

1/4 kg

5 nos
1 kg
200 gm

200 gm

200 gm

3 nos
100 gm
5 nos
1 bchs
100 gm

3 nos
100 gm
5 nos
1 bchs
100 gm

2 kg
3 nos
100 gm
5 nos
1 bchs
100 gm

3 nos
100 gm
5 nos
1bchs
100 gm

1 ltr

1 ltr

1 ltr

1 ltr

200 gm

30
31
32
33
34
35
36
37
38
39
40
41
42
43

CURD

TURNIP
THYME
CAULIFLOWER
ASH GOURD TENDER
DONDAKAI
RED PEPPER
PANNEER
CHICKEN
LEG OF MUTTON
ROSEMARY
FISH
MUSHROOM
BASIL

6 ltrs

1 pkt
1 pkt

1 pkt
1 pkt

1 pkt
1 pkt

1 pkt
1 pkt

APATNAM
aining practicals and common lunch

to 13-02-2016
12/2/2016

13/2/2016

TOTAL

Qty

Qty

Qty

12 kg

500 g
1 ltr

10 g
10 g
10 gm
10 gm

150 gm

100 gm

500 g

100 g

60 kg
100 gm
100 gm
5 kg
1.5 kg
6 ltr
2 kg
1 tin
20 g
20 g
20 g
20 g
200 gm
1 pkt
100 gm
1 pkt
100 gm
900 gm
200 gm
200 gm
100 gm
600 gm
200 gm
1pkt
2 kg
1 kg
1.75 kg

100 g
8 pkts

250 g

250 g
2 kg
250 g

1 kg

3
2
1
1

kg
bottle
tin
bottle

APATNAM
aining practicals and common lunch

to 13-02-2016
12/2/2016

13/2/2016

TOTAL

Qty
4 kg
3 kg

Qty

Qty
17 kg
15 kg

5 nos

1/2 kg

4 kg
40 bchs
9 kg
2 nos
1.5 kg

3 nos
200 gm
5 nos
1 bchs
100 gm

5 nos
1 kg
1.2 kg
1 kg
2 kg
15 nos
600 g
30 nos
6 bchs
600 g

1 ltr

5 ltrs

200 gm
1 kg

6 ltrs

1/2 kg
8 kg

12 ltrs

1/2 kg
8 kg

4 pkts
4 pkts

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and c
submitted for approval.
Date: 15-02-2016 to 20-02-2016
Sl.No.

PARTICULARS

1
2
3
4
5
6
7

RICE
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
OIL
SUGAR

8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38

ASAFETIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK
GARLIC
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND
MAIDA

AMUL CREAM
POPPY SEEDS
DRY PEAS
SPAGHETTI
JAGGERY
RAWA
GHEE
MOONG DAL
CASHEWNUT
SANDWICH BREAD LOAF

15/2/2016

16/2/2016

17/2/2016

18/2/2016

Qty

Qty

Qty

Qty

12 kg
100 gm
100 gm

12 kg

12 kg

12 kg

2 kg

3 kg

1 ltr

1 ltr
1 kg

150 gm

150 gm

150 gm
100 gm
100 g

100 gm

100 gm

100 gm
100 g

2 ltr
1 kg
1 tin

500 g
1 ltr

10 g
10 g
10 gm
10 gm
200 gm
1 pkt
100 gm
1 pkt
100 gm
150 gm
100 gm
100 gm
100 gm
100 gm
100 gm

1 pkt
1 kg

1 kg

500 g

500 gm

100 g

2 kg

39
40
41
42
43
44
45

PEANUT
TOMATO KETSCHUP
AMUL CHEESE
OLIVE OIL
MASOOR DAL
RED KIDNEY BEANS
TOMATO PUREE

200 gm
1 tin

200 gm

200 gm
1 tin

200 gm

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and c
submitted for approval.
Date: 15-02-2016 to 20-02-2016
Sl.No.

PARTICULARS

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25

ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Palakoora
BRINJAL
BOTTLE GOURD
CAPSICUM
GONGURA
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS or frozen peas
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
FRESH CREAM
MILK

15/2/2016

16/2/2016

17/2/2016

18/2/2016

Qty
3 kg
3 kg
1 kg
1 kg

Qty
3 kg
5 kg
4 kg
1 kg

Qty
3 kg
3 kg
1 kg
1 kg
5 nos

Qty
3 kg
4 kg
1 kg
1 kg

3 kg
7 kg
40 bchs

1/4 kg

1/4 kg

1 kg
2 nos
1/4 kg

1/4 kg

5 nos
200 gm

200 gm

100 gm
5 nos
1 bchs
100 gm

3 nos
100 gm
5 nos
1 bchs
100 gm
3 bchs

1 ltr

1 ltr

200 gm

200 gm

2 kg
3 nos
100 gm
5 nos
1 bchs
100 gm

3 nos
100 gm
5 nos
1bchs
100 gm

1 ltr

1 ltr

26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44

EGGS
CELERY
LEEKS
PARSLEY
CURD

TURNIP
THYME
CAULIFLOWER
ASH GOURD TENDER
DONDAKAI
RED PEPPER
PANNEER
CHICKEN
LEG OF MUTTON
ROSEMARY
FISH
MUSHROOM
BASIL
YELLOW PEPPER

1/2 kg
1/2 kg
1 pkt

1 pkt
8 ltrs

1 pkt
6 nos

1/4 kg

1/4 kg

1/4 kg

1/4 kg

1 pkt
1 pkt
1/4 kg

1 pkt
1 pkt
1/4 kg

1 pkt
1 pkt
1/4 kg

1 pkt
1 pkt
1/4 kg

PATNAM
aining practicals and common lunch

to 20-02-2016
19/2/2016

20/2/2016

TOTAL

Qty

Qty

Qty

12 kg

500 g
1 ltr

10 g
10 g
10 gm
10 gm

10 g
10 g
10 gm
10 gm

150 gm

150 gm

100 gm
100 g

100 gm

500 g

500 g

100 g

60 kg
100 gm
100 gm
5 kg
1 kg
6 ltr
2 kg
1 tin
30 g
30 g
30 g
30 g
200 gm
1 pkt
100 gm
1 pkt
100 gm
900 gm
200 gm
200 gm
100 gm
600 gm
200 gm
1pkt
2 kg
1 kg
2 kg

200 g

250 g
500 g

250 g
2 kg
500 g

3 kg

3 kg
800 g
2 tins

PATNAM
aining practicals and common lunch

to 20-02-2016
19/2/2016

20/2/2016

TOTAL

Qty
5 kg
4 kg

Qty
3 kg
2 kg

Qty
20 kg
21 kg
13 kg
4 kg
5 nos
3 kg
7 kg
40 bchs
1 kg
2 nos
1.5 kg

6 kg

200 gm
1 kg
3 nos
200 gm
5 nos
1 bchs
100 gm
3 bchs

100 gm
5 nos
1 bchs
100 gm

1 ltr

1 ltr

5 nos
1 kg
1.2 kg
1 kg
2 kg
15 nos
600 g
30 nos
6 bchs
600 g
6 bchs
6 ltrs

8 ltrs

1/2 kg
1/2 kg
2 pkts
16 ltrs

1 pkt

1/2 kg

80 pcs

1 kg
1/2 kg

80 pcs
4 pkts
4 pkts
1 kg

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 22-02-2016 to 27-02-2016
Sl.No.

PARTICULARS

1
2
3
4
5
6
7

RICE
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
OIL
SUGAR

8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38

ASAFETIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK
GARLIC
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND

AMUL CREAM
POPPY SEEDS
GHEE
MOONG DAL
CASHEWNUT
SANDWICH BREAD LOAF
TOMATO KETSCHUP
AMUL CHEESE
OLIVE OIL
MASOOR DAL
PENNE

22/2/2016

23/2/2016

24/2/2016

25/2/2016

Qty

Qty

Qty

Qty

12 kg
100 gm
100 gm

12 kg

12 kg

12 kg

2 kg

3 kg

1 ltr

1 ltr
1 kg

200 gm

200 gm

200 gm
100 gm
100 g

100 gm

100 gm

100 gm
100 g

2 ltr
1 kg
1 tin

500 g
1 ltr

10 g
10 g
10 gm
10 gm
200 gm
1 pkt
100 gm
1 pkt
100 gm
200 gm
100 gm
100 gm
100 gm
100 gm
100 gm

1 pkt
1 kg

1 kg

500 g

500 gm

100 g
2 kg

1 tin
1 bottle
200 gm

200 gm

200 gm

200 gm

39
40

TOMATO PUREE
RAWA

1 tin

1 tin

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 22-02-2016 to 27-02-2016
Sl.No.
1
2
3
4
5
6
7
8
9
10
11
13
14
15
16
17
18
19
20
21
22
23
25
27
28
29
30
32
33
37
38
41

PARTICULARS
ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Gongura
BRINJAL
BOTTLE GOURD
CAPSICUM
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS or frozen peas
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
MILK
CELERY
LEEKS
PARSLEY
CURD

THYME
CAULIFLOWER
PANNEER
CHICKEN
FISH

22/2/2016

23/2/2016

24/2/2016

25/2/2016

Qty
3 kg
4 kg

Qty
3 kg
4 kg

Qty
3 kg
4 kg

Qty
3 kg
4 kg

6 kg
5 nos
3 kg
6 kg
40 bchs
1 kg
2 nos
5 nos
200 gm

100 gm
5 nos
1 bchs
100 gm
1 ltr

200 gm

3 nos
100 gm
5 nos
1 bchs
100 gm
3 bchs
1 ltr

1 pkt
8 ltrs

200 gm

200 gm

1 kg
3 nos
100 gm
5 nos
1 bchs
100 gm

3 nos
100 gm
5 nos
1bchs
100 gm

1 ltr

1 ltr

42
43
44

MUSHROOM
BASIL

1 pkt

1 pkt

1 pkt

1 pkt

APATNAM
aining practicals and common lunch
to 27-02-2016
26/2/2016

27/2/2016

TOTAL

Qty

Qty

Qty

12 kg

500 g
1 ltr

10 g
10 g
10 gm
10 gm

150 gm

150 gm

100 gm
100 g

100 gm

1 kg
500 g

100 g
250 g
250 g

60 kg
100 gm
100 gm
5 kg
1 kg
6 ltr
2 kg
1 tin
20 g
20 g
20 g
20 g
200 gm
1 pkt
100 gm
1 pkt
100 gm
1100 gm
200 gm
200 gm
100 gm
600 gm
200 gm
1pkt
2 kg
1 kg
1.5 kg

200 g
250 g
2 kg
250 g

1 tin
1 bottle
800 g

8 kg

2 tins
8 kg

APATNAM
aining practicals and common lunch
to 27-02-2016
26/2/2016

27/2/2016

TOTAL

Qty
5 kg
4 kg

Qty
3 kg

Qty
20 kg
20 kg
6 kg
5 nos
3 kg
6 kg
40 bchs
1 kg
2 nos

200 gm
1/2 kg
3 nos
200 gm
5 nos
1 bchs
100 gm
3 bchs
1 ltr

8 ltrs

1/2 kg
8 kg

6 nos
100 gm
5 nos
1 bchs
100 gm
1 ltr

5 nos
1 kg
1.2 kg
1/2 kg
1 kg
18 nos
700 g
30 nos
6 bchs
600 g
6 bchs
6 ltrs

16 ltrs

1/2 kg
8 kg

4 pkts

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 29-02-2016 to 05-03-2016
Sl.No.

PARTICULARS

1
2
3
4
5
6
7

RICE
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
OIL
SUGAR

8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38

ASAFETIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK
GARLIC
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND

AMUL CREAM
POPPY SEEDS
GHEE
MOONG DAL
CASHEWNUT
SANDWICH BREAD LOAF
TOMATO KETSCHUP
AMUL CHEESE
OLIVE OIL
MASOOR DAL
PENNE

29/2/2016

1/3/2016

2/3/2016

3/3/2016

Qty

Qty

Qty

Qty

12 kg
100 gm
100 gm

12 kg

12 kg

12 kg

2 kg

3 kg

500 g
2 ltr
1 kg
1 tin

500 g
1 ltr

1 ltr

1 ltr
1 kg

200 gm

200 gm

200 gm
100 gm
100 g

100 gm

100 gm

100 gm
100 g

10 g
10 g
10 gm
10 gm
200 gm
1 pkt
100 gm
1 pkt
100 gm
200 gm
100 gm
100 gm
100 gm
100 gm
100 gm

1 pkt
1 kg

1 kg

500 g

200 ml

2 kg

500 gm

200 ml
100 g

200 ml

200 ml

39
40

WHITE WINE SMALL


RAWA

1 bottle

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and co
submitted for approval.
Date: 29-02-2016 to 05-03-2016
Sl.No.
1
2
3
4
5
6
7
8
9
10
11
13
14
15
16
17
18
19
20
21
22
23
25
27
28
29
30
32
33
37
38
41

PARTICULARS
ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Thottakoora
BRINJAL
BOTTLE GOURD
CAPSICUM
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS or frozen peas
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
MILK
CELERY
LEEKS
PARSLEY
CURD

THYME
CAULIFLOWER
PANNEER
BEEF FILLET
FISH

29/2/2016

1/3/2016

2/3/2016

3/3/2016

Qty
2 kg
3 kg

Qty
2 kg
3 kg

Qty
2 kg
3 kg

Qty
2 kg
4 kg

4 kg
5 nos
3 kg
6 kg
25 bchs
1 kg
2 nos
5 nos
200 gm

200 gm
2 kg

200 gm

200 gm

1 kg

3 nos
1 bchs
50 gm
1 ltr

3 nos
100 gm
3 nos
1 bchs
50 gm
3 bchs
1 ltr

3 nos
1 bchs
50 gm

100 gm
3 nos
1bchs
50 gm

1 ltr

1 ltr

1 pkt
6 ltrs

6 nos
1 no

1 no

42
43
44

MUSHROOM
BASIL

PATNAM
aining practicals and common lunch

to 05-03-2016
4/3/2016

5/3/2016

TOTAL

Qty

Qty

Qty

12 kg

12 kg

72 kg
100 gm
100 gm
5 kg
1.5 kg
6 ltr
2 kg
1 tin
20 g
20 g
20 g
20 g
200 gm
1 pkt
100 gm
1 pkt
100 gm
1100 gm
200 gm
200 gm
100 gm
600 gm
200 gm
1pkt
2 kg
1 kg
1.5 kg

500 g
1 ltr

10 g
10 g
10 gm
10 gm

150 gm

150 gm

100 gm
100 g

100 gm

1 kg
500 g

100 g
250 g
2 kg
250 g

800 ml
200 g
250 g
4 kg
250 g

1 Bottle

PATNAM
aining practicals and common lunch

to 05-03-2016
4/3/2016

5/3/2016

TOTAL

Qty
5 kg
6 kg

Qty
2 kg

Qty
15 kg
19 kg
4 kg
5 nos
3 kg
6 kg
25 bchs
1 kg
2 nos

200 gm
1/2 kg

200 gm

3 nos
200 gm
3 nos
1 bchs
50 gm
3 bchs
1 ltr

6 nos
100 gm
3 nos
1 bchs
50 gm

6 ltrs

1/2 kg
80 pcs

1 ltr

5 nos
1 kg
1.2 kg
2.5 kg
1 kg
12 nos
500 g
18 nos
6 bchs
300 g
6 bchs
6 ltrs

12 ltrs

6 nos
1/2 kg
2 nos
80 pcs

200 gm

200 gm

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and c
submitted for approval.
Date: 07-03-2016 to 12-03-2016
Sl.No.

PARTICULARS

1
2
3
4
5
6
7

RICE
BENGAL GRAM DAL
BLACK GRAM DAL
TUR DAL
BUTTER
OIL
SUGAR

8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38

ASAFETIDA
BAY LEAF
CARDAMOM
CLOVES
CINNAMON
CUMIN
CUMIN POWDER
CORIANDER SEEDS
CORIANDER POWDER
FEENUGREEK
GARLIC
MUSTARD SEEDS
PEPPER CORN
TURMERIC POWDER
RED CHILLI POWDER
RED CHILLIES
SAMBAR POWDER
SALT
FRIED DAL
TAMARIND

AMUL CREAM
POPPY SEEDS
GHEE
MOONG DAL
CASHEWNUT
SANDWICH BREAD LOAF
TOMATO KETSCHUP
AMUL CHEESE
OLIVE OIL
MASOOR DAL
PENNE

7/3/2016

8/3/2016

9/3/2016

10/3/2016

Qty

Qty

Qty

Qty

12 kg

12 kg

12 kg

2 kg
500 g
1 ltr

3 kg

200 gm

200 gm

200 gm
100 gm
100 g

100 gm

100 gm

100 gm
100 g

500 g
1 ltr
1 kg

1 ltr

1 pkt
1 kg
500 gm

200 ml

1 tin

200 ml

500 g

39
40

WHITE WINE SMALL


RAWA
MACARONI
MAIDA

2 pkt
1 kg

2 pkt

2 pkt

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting of Students training practicals and c
submitted for approval.
Date: 07-03-2016 to 12-03-2016
Sl.No.

PARTICULARS

1
2
3
4
5
6
7
8
9
10
11
13
14
15
16
17
18
19
20
21
22
23
25
27
28
29
30
32
33

ONIONS
TOMATO
POTATO
CARROT
RADDISH
CUCUMBER
CABBAGE
GREENS Thottakoora
BRINJAL
BOTTLE GOURD
CAPSICUM
DRUM STICK
FRENCH BEANS
GREEN CHILLIES
GREEN PEAS or frozen peas
LADIES FINGERS
COCONUT
GINGER
LIMES
CORIANDER LEAVES
CURRY LEAVES
MINT
MILK
CELERY
LEEKS
PARSLEY
CURD

THYME
CAULIFLOWER

7/3/2016

8/3/2016

9/3/2016

10/3/2016

Qty

Qty
2 kg
3 kg
4 kg

Qty
2 kg
3 kg

Qty
2 kg
3 kg

5 nos
3 kg
6 kg
1 kg
2 nos
5 nos
200 gm

200 gm

200 gm

1 kg
100 gm
3 nos
1 bchs
50 gm

3 nos
1 bchs
50 gm

100 gm
3 nos
1bchs
50 gm

2 ltr

2 ltr

2 ltr

37
38
41
42
43
44

PANNEER
BEEF FILLET
FISH
MUSHROOM
BASIL
Egg

PATNAM
aining practicals and common lunch

to 12-03-2016
11/3/2016

12/3/2016

TOTAL

Qty

Qty

Qty

12 kg

48 kg

500 g
1 ltr

5 kg
1.5 kg
4 ltr
1 kg

10 g
10 g
10 gm
10 gm

10 g
10 g
10 gm
10 gm

150 gm

750 g
100 gm
100 g

100 gm
100 g

400 g
200 g
1 pkt
1 kg

400 ml
100 g

1 tin

2 pkt

8 pkt
1 kg

PATNAM
aining practicals and common lunch

to 12-03-2016
11/3/2016

12/3/2016

TOTAL

Qty
3 kg
6 kg

Qty

Qty
9 kg
15 kg

5 nos
6 kg
1 kg
2 nos
5 nos
200 gm

800 g

3 nos
200 gm
3 nos
1 bchs
50 gm

1 kg
3 nos
400 g
12 nos
4 bch
200 g

2 ltr

8 ltr

6 ltrs

6 ltrs

1/2 kg

1/2 kg

200 gm

200 gm

80 nos

80 nos

FOOD CRAFT INSTITUTE : : VISAKHAPATNAM


Estimated requirement of ingredients for conducting Students
practical Bakery and confectionery submitted for approval.
Date: 25-07-2016 to 30-07-2016
Sl.No.

PARTICULARS

1
2
3
4
5

FLOUR
SUGAR
BUTTER
MARGARINE
EGGS

6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36

WHITE CHOCOLATE
DARK CHOCOLATE
BAKING POWDER
COCOA POWDER
COOKING SODA
WHIPPED CREAM
ICING SUGAR
C.P.
BREAD IMPROVER
CAKE GEL
FRESH CREAM
TINNED CHERRIES
GLAZED CHERRIES
DRY GRAPES
VANILLA ESSENCE
PINEAPPLE ESSENCE
BUTTER ESSENCE
MIXED FRUIT ESSENCE
ORANGE ESENCE
LIQUID COLOURS RED, YELLOW, BLUE
CORNFLAKES
DATES

ALMONDS
ALMOND ESSENCE
CINNAMON STICKS
HONEY
DRY DATES
MELON SEEDS
FIGS
APPLES
PINEAPPLES

Qty
50 Kg
15 Kg
2 Kg
1 Box
200 no's
2 kg
3 kg
1 kg
4 ltr
5 kg
1 kg
1 kg
1 kg

1 kg
1 Big bottle
1 Big bottle
1 Big bottle
1 Big bottle
1 kg

200 gm
1 kg

37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81

GRAPES WHITE
GRAPES BLACK
CLOVES
CARDAMOM
LIQUID GLUCOSE
PIPING BAG
BROWN PAPER
BUTTER PAPER
NOZZLE SET
MILK
ACETIC ACID
GLYCERINE
GELATINE
TUTTY FRUITY
FRESH CHERRIES
OLIVE OIL
SALT
PEPPER
BLACK OLIVES
GREEEN OLIVES
BRANDY
RUM
RUM ESSENCE
WHISKY
GOLDEN SYRUP
GRAPE JUICE
MANGO JUICE
LEMON JUICE
ORANGE JUICE
PINEAPPLE JUICE
COFFEE POWDER NESCAFE
CHOCOLATE CHIPS
FONDANT SHEETS
ALMOND PASTE
GUM PASTE
WINE
GINGER CHIPS
LEMON PEEL
ORANGE PEEL
MILK POWDER
CUSTARD POWDER
WHOLE WHEAT FLOUR
GLUTEN POWDER
MARMALADE
MIXED FRUIT JAM

2 no's
50 no's
50 no's
1 no
20 pkts
1 bottle

2 kg
2 ltrs

1 bottle
1 bottle

250 gm

500 gm
500 gm
500 gm
1 kg
1 kg
5 kg
1 kg
2 bottle
5 bottle

82
83
84
85
86
87
88

GRAPE CRUSH
STRAWBERRY CRUSH
CASHEWNUT
PISTANUT
WALNUT
PISTACHIONUTS
PEANUTS

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