FOOD PRODUCTION PRACTICAL REPORT

DECLARATION

I Siddharth Jyoti studying in year 1 B.A. HONS. Hotel Management at the Institute of Hotel
Management, Aurangabad, declare that this project is the result of my own creativity and hard
work. No information has been directly copied from any source, all the sources which I have used
have been mentioned in the bibliography.

Siddharth Jyoti

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ACKNOWLEDGEMENT

I would like to express my special thanks of gratitude to my teacher Mr Pramod Keshav who gave
me the opportunity to do this wonderful assignment on the learning outcomes 4, 5, 6 and 7 form
our module handbook. This has also helped me in doing a lot of research and I came to know about
so many new things. Secondly I would also like to thank my friends who helped a lot in finishing
this project within the time limit.

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TABLE OF CONTENTS

SR NO TOPIC PG NO
1 DECLARATION 1
2 ACKNOWLEDGEMENT 2
3 INTRODUCTION 4
4 FUNDAMENTAL COOKING TECHNIQUES 5
5 METHODS OF HEAT TRANSFER 7
6 FOOD SAFETY AND HYGIENE 8
7 INGREDIENTS AND EQUIPMENT USED 9
8 EMPLOYEE SAFETY 10
9 COST CONTROL AND YIELD MANAGEMENT 11
10 MENUS AND GENERAL ACTION PLAN 12
11 CONCLUSION 13

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INTRODUCTION

Food production is required everywhere for the survival of the living beings on this planet. If the
process of food production stops the world will come to an end. As the tourism industry grows
more and more the requirement for the presence of hospitality industry will also increase.
Hospitality industry includes the preparation of food, providing a place to the guest for sleeping
and giving them a safe and a secure place for their stay. A major segment of the hospitality industry
is food production as if there is no production of food the guests won’t be able to travel further or
won’t travel at all.

The basic definition of food production is acquiring raw materials and converting them into
finished food products so that it can be served as an eatable dish.

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FUNDAMENTAL COOKING TECHNIQUES

Food cannot be prepared by using magic thus we need a kitchen, trained cooks and chefs, and raw
materials. When we combine all of these the result is production of food and satisfied guest. When
a hotel is able to satisfy a guest it helps them to generate revenue. There are a lot of techniques
which are employed by chefs these days to prepare award winning or hunger satisfying dishes.

Techniques employed by chefs to prepare food these days:

1. Steaming – The technique of cooking the raw materials with the help of heat and steam of
vapors which are produced by boiling the water under the utensil in which the dish is being
prepared.
2. Boiling – It is the technique of moisturized cooking in which the ingredients are in water
at temperatures near to the boiling point. We used this method for cooking broccoli au
beurre.
3. Sautéing – The method of preparing food with the help of the heat from steam and vapors
from the liquid in which the dish is being prepared. We made poulet sauté chasseur using
this method
4. Simmering – It is similar to boiling but it is done at a temperature which is a lot lower than
the boiling point of water. This provides the raw material with equal amount of heat and
evenly cooking.
5. Braising – It is the combination of two techniques in which the main ingredient is usually
meat which is first seared or browned first and then cooked in a liquid medium. Navarin
Printanier was prepared using braising.
6. Stewing – It is a slow cooking technique which takes the help of moisture to prepare the
final dish. The ingredients are cooked in a simmering liquid which is usually served along
with its gravy.
7. Roasting – The technique of using heat in a dry form to cook food is known as roasting.
The heat source can be an open flame, an oven or any other heat source. Roasted chicken
is prepared using this method.
8. Searing – The technique of browning the outside layer of the dish is searing. The dishes
which are usually seared are made up of meat. During this process all the juices of the meat

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are locked up inside while the outside gets brown. This technique was used in the initial
stages of Navarin Printanier when we seared it before cooking it in the liquid.
9. Grilling – This technique of cooking is done on the top of a grill. This uses dry heat to
cook food. The flames from the bottom of the vessel provide the heat to the food so that it
gets cooked. This technique was used to prepare poulet grille a la diable and legume
grille.
10. Baking – The method of using dry heat by convention to cook food is known as baking.
This method is usually used in bakeries to make breads, cakes, biscuits etc. it is somewhat
similar to roasting but it does not use an open flame and it uses a controlled temperature to
produce the final product.
11. Deep frying – The technique of using fat to cook in which the ingredients are submerged
and are let to get brown or fried. This dish fillet de Poisson Colbert and pommes de terre
frites is prepared with this method.
12. Pan frying – This method involves frying but it just uses a thin layer of oil to cook the
dish. Used to make pommes de terre parisienne
13. Basting – It is the technique of brushing juices or fat onto the ingredients which we are
going to cook. This is used along with roasting to keep the meat moist. Used in poulet roti
au jus
14. Shallow frying – It is similar to the technique of frying but uses a very little amount of oil.
The oil used is so less that the ingredient does not get submerged more than 40 %. Used in
pommes de terre macaire
15. Blanching – The technique of removing the upper layer of a vegetable by the means of
boiling it and then putting it into cold water is known as blanching. By doing so we can
easily peel off the skin of the vegetable. . Used to blanch tomatoes for tomato sauce
16. Browning – The technique of caramelizing the outside of the ingredient is known as
caramelizing. Used for making brown stock.
17. Deglazing – The addition of liquid into the utensil which was used for cooking so as to
remove browned bits that stick to the pan. This liquid is usually reduced and served. Use
to make demi-glace.

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18. Glazing – the technique of adding sugar or something savory and caramelizing it to
provide a gloss to the main ingredient is known as glazing. Used to make carrots au
beurre ou glaces
19. Parboiling – Cooking ingredients in boiling water till they get partially cooked. Used to
make pommes de terre frites
20. Poaching – Cooking in this method is done with the use of a flavored liquid medium to
induce the flavors into the main ingredient.
21. Pureeing – Passing ingredients through a sieve to obtain a puree. Used in crème de
tomates
22. Reducing – Reducing the quantity of the liquid/gravy/sauce to intensify flavour. Used in
demi glaces

METHODS OF HEAT TRANSFER

There are three ways in which heat can be transferred:

1. Conduction – In this type of heat transfer the heat flows from one body/source to another
body through actual contact.
2. Convection – Type of heat transfer in which the heat is circulated by air, steam and vapors
etc. It is of two types Mechanical and natural.
3. Radiation – Type of heat transfer in which heat energy is transferred through waves which
produce a heating effect in the body being heated. It is of two types: Infrared and
Microwave.

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FOOD SAFETY AND HYGIENE

Food safety refers to the practices by which we are able to provide an environment in which we
try to reduce the contamination of food by organic as well as inorganic sources. Good safety
measures should be taken while handling food to reduce the chance of contamination.

Good food hygiene leads to:

1. Customer satisfaction
2. Reducing number of food borne illness and outbreaks
3. Good market reputation
4. Betterment of working environment staff.
5. Reduction in wastage hence increasing the profits for the hotel.

Relation between storage of food and healthy practices:

1. Storing of food under 5oC is necessary as temperatures over 6o C are included in high
danger zone.
2. Storing different types of food items separately to keep a check on cross contamination.
3. Storing potentially hazardous foods carefully.
4. Hazard Analysis Critical Control Point or HACCP implementation.
5. Proper receiving of food by checking it thoroughly.
6. Washing equipment after each use to avoid contamination.
7. Storing cooked and uncooked food separately.
8. Cooking food for appropriate durations at appropriate temperatures to ensure killing of
pathogens.

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INGREDIENTS AND EQUIPMENT USED IN KITCHEN

INGREDIENTS USED TO MAKE VARIOUS DISHES:

1. Chicken: We used chicken to make chicken korma for the Indian menu, Poulet au Grille
Diable.
2. Mutton: Navarin Printanier was made using mutton.
3. Fish: Fillet De Poisson Colbert Avec Buerre
4. Lamb: Shepherd’s pie
5. Sea food: Cocktail de crevettes, Chaudiere de poison, Bisque d’ecrevisse
6. Vegetables: Crème Dubarry (Cauliflower), Shepherd’s pie (Potato), Pommes de Terre
Parsley (Potatoes), Legumes grille (Carrots, baby corn, onions, beans, yellow and red bell
pepper, zucchini), Tamatar shorba (Tomato), Salade cesar ( Icebrg lettuce) etc.
7. STOCKS: White stock, brown stock, fish stock
8. SAUCES: Tomato sauce, Espangnole, Béchamel, Veloute, Hollandaise, Mayonnaise

KITCHEN EQUIPMENT USED:

1. Chopping board
2. Chef’s knives
3. Bowls
4. Dusters
5. Walk in refrigerators
6. Freezer
7. Ladles
8. Spice box
9. Sauce pan
10. Sauté pan
11. Roasting pan
12. Peeler
13. Cleaver
14. Bain Marie
15. Strainer

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16. Broilers
17. Girdles
18. Oven
19. Microwave
20. Fryers

EMPLOYEE SAFETY

These days the safety of the employees is more important than our own safety as even if a single
employee gets harmed or injured due to someone else’s fault it could create a serious issue for the
hotel.

1. Never play or carry a knife while working around in the kitchen.

2. Blade of the knife should always point towards you so that it does not poke into somebody’s
body
3. Never try to catch a falling knife or let it fall on your feet.
4. Never leave a knife in a blocked sink
5. Cut by making a claw and keeping fingers closed and firm. For a right handed person, left
hand is the guiding hand and for the lefties vice versa.
6. Avoid wearing jeweler as it may fall into a prepared dish.
7. We were also taught about occupational safety and health act or OSHA policy.

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COST CONTROL AND YIELD MANAGEMENT

 It is defined as the steps taken to reduce the investment made in terms of raw materials.
 With the help of market research we can find cheaper alternatives thus reducing the overall
cost of production.
 Cost control helps the business to maximize profits for the business as they spend lesser
amount of money on buying raw material.
 For e.g. if we buy our vegetables from a farmer directly instead of going to a supermarket,
we will notice a huge difference of cost in between them.

Apart from the points given above we can cost control even by:

 Using standardized recipes

 Reducing wastage
 Control over issuing of items
 While pricing menu cost of raw material and other costs involved should also be
considered.
 The monthly targets and budgets are to be achieved for getting a set amount of revenue
earned.
 Reducing overhead charges.

YIELD MANAGEMENT

 This is the practice of reducing wastage and improving yield per unit.
 Yield management also promotes usage of mass, considered as waste in dishes other
that one being made.
 Yield management also leads to profit maximization.
 For instance, using the bones from a deboned chicken to make chicken stock.
 This stock can then further be transformed into a profit generating soup dish.

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MENUS AND GENERAL ACTION PLAN

FIRST COURSE:

 Tamatar shorba
 Soupe a L’oignon Diable
 Consommé julienne
 Bisque d’ecrevisse
 Crème du poulet sauté chasseur
 Salade cesar
 Chaudiere de Poisson
 Cocktail de crevettes

MAIN COURSE DISHES:

 Chicken korma
 Dal tadka
 Pommes de terre perisile
 Jeera rice
 Legumes grille
 Poisson A l’ory Avec sauce Tomate
 Fillet de Poisson Colbert Avec Buerre
 Pommes de Terre Frites
 Navarin Printanier de terre pasrisienne spaghetti
 Legumes au Gratine
 Pommes de terre crouquttes
 Legumes Grille
 Poulet au Grille Diable

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GENERAL ACTION PLAN

Reporting Period:
 The first step towards the general action plan is to report on time
 The dress should be neat and clean
 It should comprise of a chef hat and the kitchen uniform
 All the personal and protective equipments are supposed to be worn by the students

Mis – En – Place:

 The next step after reporting is to put all the ingredients in their place
 This is done to provide convenience to the chefs while they cook food
 Ingredients like vegetables are then cut by the cooks and are kept in different containers

Watch, observe, and learn:

 The next step after mis – en – place is to watch chef prepare a sample dish
 In this process chef prepares the dish from scratch and then allow us to taste
 This helps to provide better knowledge about what the cooks are cooking

Preparation sequence:

 There are steps in this too

 First the main course is prepared assuming that the time for it to get prepared will be very
long
 After the main course the soup is prepared

Cooking:

 The next step is to replicate the dish which chef has prepared
 The cooks are provided with all the utensils which they would need for cooking
 The cooks are recommended to clean the utensils after every wash and also the readied for
the next use

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 This is done to prevent cross contamination

 All the workstations are cleaned regularly and are organized regularly

Post preparation service:

 After the preparation is completed all of the cooked food is plated

 After the plating is done it is presented before the guest
 Important tasks such as plating, working in an actual kitchen and to learn the role of an
expeditor also known as barker

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CONCLUSION

If we look at the above report we can infer that there is a lot that takes places to convert raw
materials into edible stuff which can be consumed tastefully be the guests who eat the food. To
convert these raw materials it takes a lot of hard work. The kitchen requires a team of people and
also requires that the team works as a team as only and only when they work as a team the hotel
will earn a profit.

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