GLOBAL GROUP OF INSTITUTES, AMRITSARDEPARTMENT OF HMCT

SUBJECT- FOOD PRODUCTION-5SUBJECT CODE - BSHM601

MODEL TEST PAPER 1

Time allowed: 3hrs Max Marks: 60Instructions to candidate

1. Section A is compulsory consisting of TEN QUESTIONS carrying TWO marks each.

2. Section B contains FIVE QUESTIONS carrying FIVE marks each and students have to attempt any FOUR QUESTIONS.

3. Section C contains THREE QUESTIONS carrying TEN MARKS each and students have to attempt any TWO QUESTIONS.

Section A1. Define the following terms:

a) Production SchedulingAns: it is the process of arranging, controlling and optimizing work and workloads in a food production process or manufacturing process. Scheduling is used to allocate plant and machinery resources, plan human resources, plan production process and purchase materials.

b) MisuaAns: Misua is a very thin variety of salted Chinese noodles made from Wheat flour.

c) TortillaAns: it is made of flour or maize. Often served alongside a meal as bread would be, tortillas are also used in many typical dishes – rolled and baked for enchiladas, fried for tacos or grilled for quesadillas.

d) GanacheAns: Ganache is normally made by heating equal parts by weight of cream and chopped chocolate, warming the cream first, then pouring it over the chocolate. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired. Butter is generally added to give the ganache a shiny appearance and smooth texture. Adding corn syrup also gives it a shiny color and is used to sweeten ganaches without the crystallization side effect that comes from other sugars.

e) Standard recipeAns: It is a written schedule for producing a particular menu item. A standard recipe card should be prepared for each menu item. All food stuff used must be listed and from this information cost of portion is calculated. The method of preparation of the dish may be given either by means of an attached photograph or by a simple line of drawing. The card indicates:- name and quantity of the item to be produced

the constituent ingredients the method of preparation the nutrition value of the dish the method of service costing of dish

f) MoldAns: it a kind of bread disease in which spores enter through the cracks on the surface of the bread and spoils the bread.

g) Cores and seamsAns: The hard spots are known as “cores” and the dense layers are known as “seams” Uneven mixing of dough Incorporation of bits of dough Skinning of dough during bulk fermentation Weight of dough more than mould Too hot or too cold bread moulds Careless handling of fully expended bread while loading the oven.

h) Knock backAns: it is a method in bread making. When the dough is fermented for 2/3 rd of its estimated fermentation time, the knock back is done with the help of punching fingers in the dough to release gas so that the yeast cells can multiply efficiently.

i) Role of sugar in bread makingAns: The main function of sugar in bread making is to provide food for yeast, which in turn, produces CO2 gas that raises the dough fabric. It also helps in enhancing the flavor of bread. Sugar is a hygroscopic substance, helps in retention of moisture in bread. It gives golden brown crust color of bread.

j) MeringueAns: Meringue is a type of dessert or candy, often associated with Italian, Swiss, and French cuisine, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, flour, or gelatin may also be added to the eggs.

Section B2. Write a short note on “Ice-cream and its types”?

Ans: These are based on custards or creams which are flavored with fruit and other flavoring. Ice cream and frozen custards contain saturated fats while sherbets, if containing any fat generally contain unsaturated fats. The U.S food and drug administration requires that any product sold as ice cream contain a minimum of 10% milk fat/ butterfat. It is worth noting that currently the ice cream industry is petitioning the FDA to eliminate the ice milk designation. The four suggested designation are: Ice cream – high fat version Reduced fat ice cream

Low fat ice cream Non fat ice cream.

TYPES OF ICE CREAMS1. Regular ice creams2. Lightened ice cream

REGULAR ICE CREAM

It is the foundation of many frozen dessert variations. Regular ice cream is churned during freezing. The churning of ice cream as it freezes is one of the reasons that it develops a smooth, creamy texture. As the mixture freezes, the constant mixing action keeps the forming ice crystals small. The smaller the ice crystals, the smoother the ice. Some of the desserts prepared from regular ice creams include: Sundaes Baked Alaska Profiteroles

SUNDAESIt is made with scoops of one or more flavors of regular ice cream and sauce. They can be garnished with a wide variety of fruits, candies and nuts. In French, these are called coupes.BAKED ALASKAAn American dessert creation, a version of Norwegian omelet, this very festive dessert is composed of slightly softened ice cream mounded on top of a round or oval base of sponge cake.PROFITEROLESThey are puff shells, made from choux paste, which are then filled with ice cream. The flavor of ice cream used is normally vanilla. It is served with a complementary sauce.

LIGHTENED ICE CREAM

Lightened ice cream is a still frozen ice cream. Still frozen means that the mixture is not churned during freezing. It is the introduction of many tiny air bubbles that provide a smooth texture and light airy consistency. These bubbles are incorporated in the form of whipped cream or meringue. Some of the desserts prepared from lightened ice cream include: Bombe Parfait Frozen soufflés Frozen mousse Biscuits glaceBOMBE: also referred to as bombe mixture or parfait, are layered into the bombe mold. The mold is often in the shape of hemisphere. When completed, the bombe is turned out of the mold and decorated with whipped cream, small meringues, wafer cookies or chocolate.PARFAIT:  the term parfait originally, referred to the coffee flavored dessert parfait au café. It is prepared in oblong parfait molds or rectangular terrine molds. The molded mixture is then sliced and served accompanied by a sauce. It is served in a narrow glass. Ice cream, layered with various fruits, sauces or liqueurs and topped with whipped cream.

3. Describe the role of various ingredients used for making meringue? Write down the uses of meringue?Ans: There are three main ingredients in a meringue recipe that interact to form the foam structure, egg whites, sugar, and cream of tartar or acid.

The backbone of the foam structure is made up of proteins, amino acid chains.

Egg whites provide the meringue with necessary proteins that form the meringue foam. The proteins are originally oriented in a tangled ball but must be uncoiled into strands; this is referred to as denaturation.

There are two ways a protein can be denatured, through physical or chemical process. When forming a meringue the egg whites are beat until the proteins are denatured, a physical process. Also by beating the egg whites, air is incorporated into the protein structure creating an air-water protein mixture interface.

The friction from beating the eggs adds heat to the process, which causes the proteins to increase in elasticity. As the proteins are being stretched during the denaturation process they are also coagulating together forming a protein network.

After the denaturation process the egg whites will become six to eight times their original size. If the proteins are beat for too long they will become stretched out too far and become too weak to support the foam structure.2. Cream of tartar:

Also known as potassium hydrogen tartrate, KC, 4H, 5O 6, is added to the egg whites before the denaturation process.

Cream of tartar is an acid   that is used to help stabilize and coagulate the proteins, which aids in a stronger protein network to trap air for the foam formation. Cream of tartar has a low pH to help bring the proteins near their isoelectric point to allow them to be denatured easier. The isoelectric point is a specific pH where a molecule, in this case protein, has no net electrical charge. The electrical charge on a protein would normally hold the protein together in its coiled clump.[10]

The cream of tartar also acts as a catalyst affecting the sugar structure. Sucrose is a disaccharide made up of glucoseand fructose. Cream of tartar inverts the sugar during the baking process, meaning the molecule is split into two parts containing glucose and fructose. This prevents the sugar from recrystallizing and giving the meringue a gritty, undesirable texture.3. Sugar:

Sugar is the final ingredient that is used to help form and stabilize the foam structure.

Sugar is hydrophilic, extracting water out of the egg whites. This will lighten the protein network, allowing the foam to be stronger and more elastic. The sugar dissolves in the protein network but does not become part of the protein network. The sugar must be added slowly to the egg whites, while continuously mixing. If it is added all at once, it will not be evenly distributed, causing the protein network to collapse due to the weight of the sugar in one area of the meringue.

After a strong protein network has formed a complete foam, the meringue is ready to be baked. Adding heat to the mixture is the final step to strengthen the foam structure. The meringue must be baked at a low temperature for a long period of time. This allows the proteins to finish coagulating, strengthening the meringue evenly throughout. If the proteins are not baked

evenly, the bottom of the meringue will not be able to support the structural weight, causing the meringue to collapse. The heat causes the air bubbles to expand, creating an airier structure. The water in the structure evaporates, causing the meringue to become lighter with a stronger foam structure. It is important to not evaporate all of the water out of the meringue, as some water is necessary to hold the foam together.

4. Define the term Icing. Describe the various types of Icing?Ans: Icings and toppings complement cakes. Butter cream is rich, appearing as the filling, coating and decoration of many European cakes. Soft icings are more classical, notably fondant which offers a mirror-smooth background. Simple whipped toppings are more frivolous and may also double as fillings.

TYPES OF ICING

BUTTER CREAM The most common butter cream is made with egg yolks beaten with hot

sugar syrup to a light mousse, then mixed with creamed butter. A lighter version uses egg whites. Flavourings vary from coffee and chocolate to liqueurs and fruit purees. Use un-salted butter and beat thoroughly for lightness. It may also be lightened by folding in an equal volume of pastry cream to

make pastry butter cream (Fr. creme mousseline). It has the same use as butter icing.

Firm decoration cannot be made with this because of its creamy texture. o Storage period is lesser than butter icing.Butter cream variations

White butter cream : Makes 375 g butter cream. Following the recipe, substitute Italian meringue made with 2 egg whites, l00 g sugar, and 60 ml water, for egg yolk mousse. Cream the butter and gradually beat in the cooled Italian meringue.

Chocolate or coffee butter cream : Melt 175 g chopped plain chocolate or dissolve 2 tbsp instant coffee in 2 tbsp hot water, cool slightly and beat into 375 g butter cream.

Orange or lemon butter cream : Beat grated rind of 2 oranges or lemons, 60 ml orange or lemon juice and 45 ml Grand Marnier into 375 g butter cream.

Praline butter cream : Beat praline, made with 90 g whole un-blanched almonds and 90 g sugar, into 375 g butter cream.

Raspberry butter cream : Puree 250 g fresh raspberries, strain and beat into 12 oz/375 g butter cream  BUTTER ICING

This is a domestic version of butter cream, consisting simply of equal weights of creamed butter and sugar thoroughly beaten together.

Icing sugar gives a smooth filling, granulated sugar adds crunch, while brown sugar has more taste.

Flavourings are the same as for butter cream. For fruit and vegetable cakes, cream cheese may be substituted for the

butter. It is mainly used on light cakes and sponge cakes. Used over biscuits and also as fillings. It is also used in making Birth Day cakes.3. SOFT ICINGS

Soft icings vary in complexity from a simple glaze of icing sugar and water to the shimmering density of fondant, the favourite of European pastry chefs.

The aim is a thin sugar coating, smooth enough to shine and soft enough to slice easily.

Maintaining the correct temperature, so that coarse crystals do not form, is the key to smoothness, assisted by stabilizers such as glucose, golden syrup, cream of tartar and lemon juice.

A glaze is thinner than icing, giving a semi-transparent coating; it may be added after baking or baked with the batter, as for some buns.Types of soft icing:-

Glace icing: It is normally used on a light sponge , coffee cakes , danish pastries and sweet rolls. It is also called Water Icing or Flat Icing.

Honey glaze: Makes 250 ml glaze. In a saucepan mix 100 g sugar, 60 ml milk, 60 g butter and 4 tbsp honey. Heat gently, stirring until melted, and bring just to the boil. Spread on batter or dough for baking.

Chocolate sachertorte icing: For a 9 in cake. In a heavy saucepan combine 250 g sugar and 125 ml water. Bring just to the boil and leave to cool. Melt 175 g chopped plain chocolate and gradually stir into the sugar syrup. Cook in a water bath over low heat, stirring, for 5 minutes. Take from the heat, stir in 1/2 tsp vegetable oil and allow to cool, stirring gently until just warm and of coating consistency.

4. CHOCOLATE FUDGE ◦ It is more often used over chocolate cakes, for coating biscuits and cookies

and for coating gateaux. ◦ Ingredients :- Icing Sugar 170 gm , Butter 100 gm , Chocolate Powder 30 gm and Milk 2 tsp.

5. ROYAL ICING: Royal icing is made of icing sugar beaten to a smooth paste with egg white

and a little lemon juice for whiteness. It holds a crisp, stiff shape . ◦ They may be white or delicately tinted to show clearly against a plain white background of royal icing. ◦ Royal icing is also handy for writing on soft coatings.

6. AMERICAN WHIPPED FROSTING It is commonly used in Christmas cakes and the colour usually kept white. ◦

Ingredients :- Grain Sugar 225 gm , Water 75 ml , Egg White 1 no. and Vanilla Essence.

Frosting is an apt name for these light toppings. The most common whipped frosting is Italian meringue , made by adding hot

sugar syrup to whipped egg whites. This stabilizes the egg whites so the frosting can be kept for two to three days.

Americans are particularly fond of whipped frostings, such as boiled fudge frosting made by boiling chocolate with sugar and milk, or seven-minute frosting, beaten until thick in a double boiler.

Whipped frosting sets on standing so it must be spread in freeform swirls and peaks while still warm.

Vanilla is commonly used as a flavoring, though chopped nuts or raisins may be folded into the icing just before spreading.

Whipped frosting can be used as both filling and topping.WHIPPED FROSTING

Boil sugar in water at 240°F. Whisk egg white to stiff. Let bubbles of the boiled sugar be upside then pour this on the egg white from a good height. Beat continuously. Whisk mixture still soft peaks are formed. Used over any surface as desired.COATING WITH:

White mountain frosting: Add 1 tbsp golden syrup when making sugar syrup in Italian meringue and 1 tsp vanilla essence just before using.

Sultana or nut frosting: Fold 75 g sultanas or chopped slivered nuts into Italian meringue before using.

American fudge: Boiled frosting: In a heavy saucepan, combine 60 g chopped unsweetened chocolate with 300 sugar, 125 ml milk, 60 g butter, 1 tbsp golden syrup and a pinch of salt. Boil 1 minute, stirring constantly Cool and add 1 tsp vanilla essence and beat until thick.

Seven-minute frosting: In the top of a double boiler, mix 150 g sugar, 2 tbsp water, 1 tbsp light golden syrup, pinch of salt and 1 egg white. Beat by hand for 1 minute, Set over boiling water and beat until stiff peaks form, about 6 minutes. Remove from the heat and continue beating until thick enough to spread. Can be flavoured with vanilla, coffee, shredded coconut or chopped nut.

5. Elaborate the main factors influencing the planning of menus?Ans:The menu is the most important part of the caterers work, and its planning or compilation is regarded as an art, which can only be acquired through experience and studies. The menu may be treated as a bridge linking the establishment to the customers. Thus this important link should be handled by a number of people in liaison namely the F&B manager, Executive chef.It must be remembered that a suitable menu is one, which considers the following factors:1) The principle of balanced diet.2) The principle of digestibility.3) Seasons of the year and availability of raw materials.4) The nature of occasion (especially of the party catering)5) The resources of the kitchen staff and equipment available within the specific     Period.6) The resources of serving staff including the space and availability of equipment.7) Clear cost and price policy of the management.8) Balancing of food in terms of flavour, color, texture and consistency.9) Storage facility. The following are other important points to be considered while compiling a table d’hote menu: –

Menu should not contain two dishes, which are composed of the same principle ingredient. Example if cauliflower soup is in the menu cauliflower should not be used in vegetable curry or in any vegetable boiled preparation afterwards.

Two white meats or two red meats should never follow each other. Example Pork with veal or mutton with beef or chicken with turkey.

A light dish should be followed by heavier dish and again a lighter dish should follow it.

Repetition of cooking methods should be avoided. Example If grilled fish is there in the menu grilled chicken or grilled mutton should be avoided.

6. Differentiate between standard recipe and standard portion size?

Section C7. Describe the Italian Cuisine with regards to the major regional influences?

Ans: THE  REGIONS OF ITALYCulinary wise Italy has been divided into various regions .Each region has its own history and its own distinctive way of Preparing food. The main region include Rome, Florence and Tuscany , Bologna , Venice and the North east , Genoe and  Lingwia, Milan and Lombardy .Turin and Piedmont , Naples and the South and the islands .All Italians Consider restaurants serving dishes from other regions as being “International” .To a citizen of  Bologna  , a restaurant serving Roman. Genoese or sielian  dishes is International but  a  Bologna restaurant serving Milanese , venetian or Florentine dishes is not regarded as International as those dishes are from neighbouring  region and have been assimilated into Bolognese cuisine .One reason that many Foreigners think Italian Cooking is Pretty much the same is that most Italian restaurants abroad are Nepolitan. It was from the relatively improvised south of the country that most immigrants came from , bringing with  them their regional Cuisines .In the broadest terms , the dominant city of Northern Italian Cooking is Bologna and Naples is of the South. Besides having  a large appetite for Pasta , South Italy also has bread as its staple .Bread not money is the gift  for beggars . Bread is combined  with cheese to produce  the traditional “Mozzarella in Carrozza” (Mozzerelle in a carriage ). The South also has a well developed sweet tooth .”Trudiddi are small biscuits fried in oil, dipped in honey and frosted with sugar or chocolate , mostaccioli are similar but flavoured with almonds Biscuits Tortoni invented by a Neapolitan of the same name led to the development of granite and gelati.Sicily raises lush crops of  citrus fruits , garden vegetables olives and grapes. Sardinia a fishes for tuna has some excellent wines and has about one third of the flock of sheep in Italy. The most famous creations of Sicilian cuisine are the sweets and Pastries . Home made cakes and breads are also Popular. The typical bread is Cartwheel shaped .Sicilians  eat little meat and that too in the form of cured sausage .In Sardinia the meals are healthier .Romans  know  or care for the gastronomic split between the north and south .They have developed their own variation of  both  northern and southern Pasta. The city is famous for its Cannelonoi , fettucine, al burro and tagliatelle . Rome also has many dishes involving Maceroni and spaghetti (from South ).Tuscany is best known for its three gastronomic traditions- Beef , Beans and  chianti . Probably the oldest and heaviest of beef cattle in the world is the chianina  in Tuscany , they are well known for their speedy growth as well their great weight , when it reaches the table chianina  beef  steak in probably one of the best of the world .Bistecca  a  la  florentina or  Costala   a  la  florentina  are referred dishes. The Costala rib steak grilled over cool and soft  wood embers and seasoned with olive oil – is said to be the best of the best than can be had in Italy . Besides being big beef  caters the Tuscans are also known as Mangia Fagioli (bean eaters ) by non Tuscans and this addiction to beam is common to all classes of People . Venicis menu like the city itself arises from the sea. Two of the most classic dishes are scampi and Risi  e bisi (rice and peas). Scamppi are served in a variety of fashions  in a Brodetto (Chowder) rolled in slices of ham or Plain boiled with an oil (vinegar dressings scampi can be baked , fried or grilled . Among the other fish dishes of Venice are stogie in saor (sole with herb sauce) Sardoni a scotadeo (Fresh  Sardines , roasted  and basted with lemon juices and bisato in tecia ( with tomatoes and  herb).These names may even sound to Italians for they are in a Jenetian dialect .

ITALIAN FOOD REGION BY REGION

PIEDMONT  – The name means at the foot of the mountain , which it is , bordering on both France and Switzerland .Mainly mushrooms and truffle are grown in this area.LOMBARDY – The mention of Milan , the Capital of the Province , Produces immediate thoughts of the wonderful risotto named after the city and also the Milanese soufflé flavoured  strongly with lemon veal dishes including vitello tonnato and ossobuco are responsible specialities of the region.TRENTINO – ALTO ASIGE – This is an area of  mountains , rich green valleys and lakes where fish are Plentiful .There is a strong German influence , Particularly when it comes to the wines . There are also several German style liqueurs produced such as Aquavit , Kummel and Slivovitz.VENETO – Polenta is served with almost everything .LIGURIA  – The Genoese are Excellent Cooks , and all along the Italian Riveria can be found excellent trattorias which produce amazing fish dishes flavoured with  Olive oil. Pesto sauce comes from this area.EMILIA – ROMAGNA – Tortellini and lasagne are among the many Pasta dishes which feature widely , as do Saltimbocca and other veal dishes. Parma is famous for its ham , Prosciatto di Parma.TUSCANY – BEANS ARE  FAMOUS , T boned steak bistecca alla fiorentia.UMBRIA / MARCHES – PORK and fresh ingredients are important ,spit roasting and grilling are Popular , Excellent local olive oil is used for cooking.LAZIO – Lamb veal ‘Saltimbocca ‘ and offal all with generous amounts of herbs and seasonings.ABRUZZI  AND MOLISE – Lamb , Cheese , ham, herbs.CAMPANIA – Naples is the home of Pasta dishes and tomato sauce .Pizza is said to have been created in Naples . Pizzaiola steak mozzarella  comes from this region.PUGLIA (Apulia) – Good fruits, olives vegetables and herbs and sea food . Puglians are said to be champion Pasta eaters.BASILICATA – Lamb is flavoured with the herbs and grasses . Chitti Pepper are grown,  Local breads are baked in huge waves.CALABRIA – Orange and lemon , Olive trees , Egg Plant . Many  desserts and cakes are flavoured with aniseed , honey almonds and the figs.SICILY – Fish and Vegetables , Citrus fruits , dry , marsala wive . Game  Cassala and other ice creams are Excellent and world famous.SARDINIA – Suckling Pig or sady lamb , offals , Rabbit , sea bass ,lobsters tuna, mullet , cels, and mussels are in good supply.Local herb myrtle(mirto) is added to anything from chicken to local liqueue the sweet dishes are numerous.

8. Elaborate the manufacturing and processing of chocolate and uses of chocolate?Ans: The word “Chocolate” is derived from the Mexico i.e. Mayan “Xocoatl”, cocoa from the Aztec “Cacahuatt”. The Mexican Indian word “chocolate” comes from the combination of the terms choco (“Foam”) and atl (“water”). Chocolate was first noted in 1519 when Spanish Explorer Hernando Cortez visited the court of Emperor Montezuma of Mexico. They drank the liquid form of cocoa.

MANUFACTURING & PROCESSING

1. HARVESTING It is important to harvest the pods when they are fully ripe, because if the

pod is unripe, the beans will have a low cocoa butter content, or sugars in the white pulp will be insufficient for fermentation, resulting in a weak flavor. 

Cacao pods are harvested by cutting them from the tree using a machete, or by knocking them off the tree using a stick. The beans with their surrounding pulp are removed from the pods and placed in piles or bins, allowing access to micro-organisms so fermentation of the pectin-containing material can begin

2. FERMENTATION The fermentation process, which takes up to seven days, also produces

several flavor precursors, eventually resulting in the familiar chocolate taste. Yeasts  produce ethanol, lactic acid bacteria produce lactic acid, and acetic

acid bacteria produce acetic acid. After fermentation, the beans must be quickly dried to prevent mold growth.

Climate and weather permitting, this is done by spreading the beans out in the sun from five to seven days.

3. CLEANING, GROUNDING AND LIQUEFIEDING The dried beans are then transported to a chocolate manufacturing facility. The beans are cleaned (removing twigs, stones, and other debris), roasted,

and graded. Next, the shell of each bean is removed to extract the nib. Finally, the nibs are ground and liquefied, resulting in pure chocolate in fluid

form: chocolate liquor.  The liquor can be further processed into two components: cocoa

solids and cocoa butter.4. BLENDING

Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couvertures. The basic blends of ingredients for the various types of chocolate (in order of highest quantity of cocoa liquor first), are:

Dark chocolate: sugar, cocoa butter, cocoa liquor, and (sometimes) vanilla Milk chocolate: sugar, cocoa butter, cocoa liquor, milk or milk powder, and

vanilla White chocolate: sugar, cocoa butter, milk or milk powder, and vanilla

According to Canadian Food and Drug Regulations, [65] a “chocolate product” is a food product that is sourced from at least one “cocoa product” and contains at least one of the following: “chocolate, bittersweet chocolate, semi-sweet chocolate, dark chocolate, sweet chocolate, milk chocolate, or white chocolate”. A “cocoa product” is defined as a food product that is sourced from cocoa beans and contains “cocoa nibs, cocoa liquor, cocoa mass, unsweetened chocolate, bitter chocolate, chocolate liquor, cocoa, low-fat cocoa, cocoa powder, or low-fat cocoa powder”.5.      ConchingThe penultimate process is called conching. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat. Chocolate prior to conching has an uneven and gritty texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect, hence the smooth feel in the mouth. The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72 hours, and lesser grades about four to six hours. After the

process is complete, the chocolate mass is stored in tanks heated to about 45 to 50 °C (113 to 122 °F) until final processing.6.      TemperingThe final process is called tempering. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken. The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process.The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization). The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties.7.      StorageChocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 °C (59 and 63 °F), with a relative humidity of less than 50%. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Various types of “blooming” effects can occur if chocolate is stored or served improperly.

9. Explain the role of various ingredients used for making bread?Ans: INGREDIENTS USED FOR MAKING BREAD:

1. REFINED FLOUR2. SUGAR3. YEAST4. WATER5. SALT6. FAT7. MILK

REFINED FLOUR: Flour is the principal ingredient for bread and other bakery products. Flour gives the structure to the bread. Flour in good condition should have a creamy white color. Flour should have a pleasant smell and slightly sweetish taste. Composition of flour:

Starch 71.5% to 74.5%

Moisture 13.5% to 14%

Protein (gluten forming)

7% to 10%

Protein (soluble) 1%

Sugar 2% to 2.5%

Fat 1%

Ash (mineral salts) 0.5% Flour contains soluble and insoluble proteins. Soluble proteins are useful in

providing nourishment to yeast for its growth and reproduction during fermentation process.SUGAR:

The main function of sugar in bread making is to provide food for yeast, which in turn, produces CO2 gas, that raises the dough fabric. It also helps in enhancing the flavor of bread.

Sugar is a hygroscopic substance, helps in retention of moisture in bread. It gives golden brown crust color of bread.

YEAST: After flour, yeast is next important ingredient for bread making. Bread dough are fermented basically for two reasons:- Production of carbon dioxide gas which gives volume to the product,

& For maturing or conditioning the dough (gluten) so that it attains

sufficient mellowness to stretch under the pressure of CO2 gas and form the structure of the product.

Yeast is unicellular microscopic plant. It requires food (sugar), moisture and temperature climate for its growth and reproduction. Yeast multiplies by budding.

The protoplasm of yeast contains certain enzymes by which fermentation activity of yeast is made possible.

The following are most prominent enzymes which take part in fermentation process:

Invertaste: convert cane sugar or sucrose into a simple form of sugar known as invert sugar which is a combination of dextrose and fructose.

Maltase: converts maltose sugar into dextrose which is directly fermentable by yeast.

Zymase: it is actually the specific fermenting enzyme in yeast. It attacks the invert sugar and dextrose which had been previously produced. Converting them into carbon dioxide gas & alcohol, gives a pleasant fermentation flavor.

Protease: this enzyme has a mellowing action on flour proteins, thus conferring better stretch ability for bread to acquire volume and form structure.Note:  without yeast, it is impossible to think of bread, buns etc. in a normal straight dough method approx: 2% salt, 2 to 3% sugar and 1 to 2 % fat, 1-2 % yeast (dry yeast about 0.5 -1%).WATER:

Any water which is fit to drink can be used for bread making. Water binds together the insoluble proteins of flour, which form gluten. Too much water may spoil the binding of all ingredients.

SALT: Salt imparts taste to bread. It has a controlling effect on yeast. The salt has a tightening action on flour proteins, it improves the gas

retention power of the dough. It helps to keep the bread fresh and moist for longer time. The quantity of salt in a bread formula will vary between 1.25 to 2.5%,

depending on the strength of flour, length of fermentation time, hardness of formula water and the level of flavor desired in the product.

It sweet fermentation products, the salt content generally varies from 1.0 to 1.5%FAT/OIL:

It improves the nutritional value of bread. It is used in bread dough at the rate of 1 to 2%. In small quantities, it has lubricating effect on gluten strands, thus improving

their extensibility which enables the bread to acquire good volume. It also helps in retention of moisture. Fat should be added during the last stages of mixing, if it is added in the

beginning, it will hae an adverse effect on water absorption power of the flour.MILK:

It improves the nutritional value of bread. It has a beneficial effect on the physical qualities of bread. It has a tightening effect on flour proteins which improves the gas retention

power of dough. It improves the flavor and taste of bread. Milk can be used in bread in any form – fresh, condensed, milk powder etc.

OTHER INGREDIENTS:BREAD IMPROVERS

GLOBAL GROUP OF INSTITUTES, AMRITSARDEPARTMENT OF HMCT

SUBJECT- FOOD PRODUCTION-5SUBJECT CODE - BSHM601

MODEL TEST PAPER 2

Time allowed: 3hrs Max Marks: 60Instructions to candidate

1. Section A is compulsory consisting of TEN QUESTIONS carrying TWO marks each.

2. Section B contains FIVE QUESTIONS carrying FIVE marks each and students have to attempt any FOUR QUESTIONS.

3. Section C contains THREE QUESTIONS carrying TEN MARKS each and students have to attempt any TWO QUESTIONS.

Section A1. Define the following terms:

a) Production planning

Ans: Production planning means the forecasting of the volume of sales for and establishment, for a specific time period, for example a day, a week, or a month.

b) Poc chucAns: it is a Mexican dish made of pork fillet is cooked with tomatoes, onions and spices.

c) Salsa Ans: a blend of red or green mix of tomatoes, onion, chili and cilantro served on as a relish or a dip.

d) BombeAns: also referred to as bombe mixture or parfait, are layered into the bombe mold. The mold is often in the shape of hemisphere. When completed, the bombe is turned out of the mold and decorated with whipped cream, small meringues, wafer cookies or chocolate.

e) Standard yieldAns: The term yield mean the net weight or values of a food items after it has been processed from raw or as purchased (A.P), weight or value and made ready to eat (R.T.E). It is the usable part of a particular food product after its initial preparation and cooking. In large food and beverage outlets, as large quantities of food per week are purchased, there-fore standard yield may be available for items such as meat, fish, vegetables etc. in smaller establishment standard yields may be determined for the most expensive items.

f) Rope Ans: it is a kind of bread disease in which a spoiling bacterial growth in bread experienced when the dough becomes infected with bacterial spores. The bacteria responsible for causing “rope” is “Bacillus mesentericus vulgates”. It is soil borne bacteria.

g) Yeast Ans: Yeast is unicellular microscopic plant. It requires food (sugar), moisture and temperature climate for its growth and reproduction. Yeast multiplies by budding. Bread dough are fermented basically for two reasons:- Production of carbon dioxide gas which gives volume to the product, & For maturing or conditioning the dough (gluten) so that it attains sufficient mellowness to stretch under the pressure of CO2 gas and form the structure of the product.

h) Calcium peroxideAns: it is a bread improver. It has a drying effect on the skin of dough piece, and in highly mechanized bakeries, where it is necessary that dough pieces are not sticky during moulding, use of calcium peroxide is very beneficial.

i) Butter creamAns: The most common butter cream is made with egg yolks beaten with hot sugar syrup to a light mousse, then mixed with creamed butter. A lighter version uses egg whites. Flavourings vary from coffee and chocolate to liqueurs and fruit purees. Use un-salted butter and beat

thoroughly for lightness. It may also be lightened by folding in an equal volume of pastry cream to make pastry butter cream (Fr. creme mousseline). It has the same use as butter icing.

j) Couverture chocolateAns: it is also called covering chocolate. It is an original form of chocolate with a high percentage of cocoa butter giving it an excellent flavor. It is usually used for handmade chocolates and decoration. Normally it is tempered (heated on double boiler, repeat 2-3 times) before use.

Section B2. Write a short note on “Frozen desserts”?

Ans: Definition of dessert:It is a dessert made by freezing liquids, semi-liquids and sometimes even solids. They may be based on flavored water (shave ice, ice pops, sorbet, snow cones), on fruit puree, on milk and cream on custard on mousse and others. It is sometimes sold as ice cream in South Asia and other countries.TYPES AND CLASSIFICATION OF FROZEN DESSERTS:-The term ice is also used in America for the preparation known to the French as “Granite”. The term granite is used to identify the specific dessert preparation, which is part of sherbet group.

1. Sherbet2. Ice cream

1. SHERBET:It is a combination of sugar syrup and fruit or possibly, fruit juice alone. It is the lower fat content and higher acidity level (0.35%) for commercial sherbet but not for ice milk or ice cream that distinguishes the sherbet from ice ceams.Types of sherbets

Granite Sherbet (sorbet) Spoom (spuma) Punches

2. ICE CREAMThese are based on custards or creams which are flavored with fruit and other flavoring. Ice cream and frozen custards contain saturated fats while sherbets, if containing any fat generally contain unsaturated fats. The U.S food and drug administration requires that any product sold as ice cream contain a minimum of 10% milk fat/ butterfat. It is worth noting that currently the ice cream industry is petitioning the FDA to eliminate the ice milk designation. The four suggested designation are:

Ice cream – high fat version Reduced fat ice cream Low fat ice cream Non fat ice cream.

3. Describe the various types of chocolate and the uses of chocolate?

Ans: The word “Chocolate” is derived from the Mexico i.e. Mayan “Xocoatl”, cocoa from the Aztec “Cacahuatt”. The Mexican Indian word “chocolate” comes from the combination of the terms choco (“Foam”) and atl (“water”).TYPES OF CHOCOLATE The bakers or confectioners use different types of chocolates for various purposes and all chocolate are not good for cooking.1. COUVERTURE CHOCOLATE2. PLAIN CHOCOLATE3. MILK CHOCOLATE4. WHITE CHOCOLATE5. DRINKING CHOCOLATE6. COCOA POWDER

COUVERTURE CHOCOLATE: Also called covering chocolate. It is an original form of chocolate with a high percentage of cocoa butter

giving it an excellent flavor. It is usually used for handmade chocolates and decoration. Normally it is tempered (heated on double boiler, repeat 2-3 times) before

use.PLAIN CHOCOLATE:

Best chocolate to use in desserts, cakes etc. The higher the percentage, the better the flavor. The percentage of cocoa solids which vary in plain chocolate from 30% to

70%.MILK CHOCOLATE:

They are consumed straight away. It is quite low in cocoa solids, only containing about 20%. It is sweeter than plain chocolate. Generally it should not be used for cooking as it becomes difficult to handle

when in liquid form.WHITE CHOCOLATE:

Made of butter and vegetable fat. Also gets its flavor from cocoa butter because it contains no cocoa solids. Ingredients: vegetable fat, milk solids, sugar and vanilla.

DRINKING CHOCOLATE: This is much sweeter than cocoa and is generally not as good to use for

cookingCOCOA POWDER:

Available in powder form and is easy to use for giving a chocolate flavor to cooking.

It is made after the cocoa butter has been removed.USES OF CHOCOLATE:

Used as a flavoring agent Few chocolates are consumed directly. Used for decorations and presentations. Used as a filling Used for attraction such as chocolate fountain.

4. Explain the term bread improver and its types?Ans: BREAD IMPROVERS:

if the quality of raw material is good and the chef is skilled, it is hardly necessary to use any bread improvers.“Any added material which improves the strength and extensibility of gluten of flour is known as bread improvers”.MYF (Mineral Yeast Food) is a general term used to describe a combination of inorganic salts, some of which affect the nature of gluten while others act as food for yeast.

List of bread improvers:

POTASSIUM BROMATE AMMONIUM CHLORIDE POTASSIUM IODATE CALCIUM PEROXIDE

POTASSIUM BROMATE: It is one of the earliest known chemical used by baking industry to improve the quality of bread. It oxidizes the gluten, giving it more strength. It is harmless substances. The quantity of potassium bromated to be used ranges from 10 to 40 ppm (parts per million), depending on the strength of flour (maida).POTASSIUM IODATE:It is considered to be a faster acting oxidizing agent than potassium bromated and hence it is more suitable for short time dough. It is especially useful with such flours which tend to produce “bucky” dough as it improves the extensibility of gluten.AMMONIUM CHLORIDE:It acts as food for yeast. It has very beneficial effect on the growth of yeast cells. During its activity in the dough, the ammonia component becomes part of new yeast cells and chloride component forms hydrochloride acid in the dough.CALCIUM PEROXIDE:It has a drying effect on the skin of dough piece, and in highly mechanized bakeries, where it is necessary that dough pieces are not sticky during moulding, use of calcium peroxide is very beneficial.Some of the combinations of different bread improvers are: 

1.       Potassium bromated 10 gm

            Maida 49990 gm

            Total improver flour 5000 gm

2.       Potassium bromated 20 gm

           Ammonium chloride 600 gm

             Flour 9380 gm

             Total improver flour 10000 gm

3.       Potassium bromated 12 gm

           Potassium iodate 8 gm

           Ammonium chloride 600 gm

           Flour 9380 gm

          Total improver flour 

10000 gm

4.       Calcium peroxide 10 gm

          Flour 9999 gm

          Total improver flour 10000 gmAll the above combinations can safely be used at the rate of 500 gm, per 100 kg maida. However this quantity can be increased gradually according to the requirement.

5. Describe the features of Organoleptic and Sensory evaluations?Ans: Organoleptic properties are the aspects of food, water or other substances that an individual experiences via the senses—including taste, sight, smell, and touch.Sensory evaluation is an invaluable tool for Quality Control as well as Research and Development. Customers perceive product quality with their senses, and as a result, organoleptic evaluations are an essential component of any Quality Control evaluations.The aim of the sensory testing is to describe the product. Distinguishing two or more products: are there any differences between the quality, its magnitude and direction. Performing: the expert or the consumer. So the enjoyment is the sum of the organoleptic characteristics.Various Organoleptic FactorsSIGHT

The appearance of the food to our eyes is the most critical parameter. One eats with the eyes first!

It is this feature of our senses the judges the food for its freshness, colour, appeal, dullness, glossy, juicy etc.

If the eye appeal is not good then the food goes in for a complete rejection.SMELL

The smell of the food is defined as flavour in cooking and it can be of 3 different types-

1. odour- odour contributes to the pleasure of eating. Volatile molecules from the food stimulate olfactory nerves and they guide our perceptions of food

being sweet, bitter, spicy, sour or acidic. All these perceptions are associated with taste.

2. Aroma- is the smell of the food mixed with the taste buds. Flavour can be obtained by smelling but the aroma of the dish, one has to taste the dish.TASTE

Taste is registered on the taste buds on the tongue. The taste buds register the food being salty, acidic, bitter, spicy or pungent.

There is another taste known as the sixth sense, which is an undefined taste. It is known as umami factor in Japanese. This taste cannot be described as it is a mix of many tastes that coat the tongue but one can feel the sensation on the palate for a long time.TOUCH

This feature of the food can be defined in many ways such as texture, mouthfeel and even temperature of the food. We all expect tea coffee or soup to be very hot or chilled. If not served at the right temperature, it will be rejected.

Many adjectives such as crunchy, soft, brittle, smooth describe the texture of food.

Texture can also be described as a consistency. Liquids, semi-liquidsSOUND

The crispy bite of fresh sliced onions or the crackling sound of the crispies satisfies the sound element of the food.One can thus see that the balance of organoleptic tasting completes the feeling of satisfaction. If even one element in the meal is missing, the overall experience does not seem to be right.

6. Differentiate between standard recipe and standard portion size?Ans: STANDARD PORTION SIZES:-   A standard portion size represents the amount (weight, count, size or value) of each food item which is sold to the quest for a stated price and should be established for all items, including appetizers, main courses vegetables, salads, desserted, and beverages. Portion size charts written in large legible letters and figures must be displayed in each working area (butcher shop, hot preparation bake shop etc.). in addition, each station must have portion scope, scales, measures and other equipment for standard portioning.STANDARD RECIPES:– It is a written schedule for producing a particular menu item. A standard recipe card should be prepared for each menu item. All food stuff used must be listed and from this information cost of portion is calculated. The method of preparation of the dish may be given either by means of an attached photograph or by a simple line of drawing. The card indicates:-

1. name and quantity of the item to be produced2. the constituent ingredients3. the method of preparation4. the nutrition value of the dish5. the method of service6. costing of dish

The use of standard recipe is required to obtain predictable yield for which costs are known. In addition to ingredients cooking time and temperature are important as for example meat often suffer excessive shrinkage when cooked to rapidly.

A standard recipe is written formula for producing a food item of specified quality and quantity. It shows the exact quantity of each ingredient, the cost of making the item, and the sequence of steps to be followed in preparation.

Section C7. Describe the French Cuisine with regards to the major regional influences?

Ans: French Cooking means an Elaborate and expensive way to complicate or atleast  masking foods with sauces. Unfortunately French Cooking can also mean mediocre or pour or dis honest  cooking served with Pomp in Pretentions  restaurants everywhere ever in the city of Paris. There is of course another side of French cooking , what is called haute or grande Cuisine may be modern man’s nearest approach to Pure cliss. However provincial cooking is something quite different from haute (grande) cuisine .It simply means the Cooking that springs from regional areas called Provinces. However Provincial cooking is something quite different from haute cuisine. Grande cuisines owes a lot to true Provincial cooking .Most of the great chefs  came from villages in the Provinces . They have learnt to adopt the cooking styles as well as the raw materials  from their regions to the kitchen of the rich and famous . In true Provincial Cooking , there is no need for complexity , food is cooked in its own juices and served right in the Casseroles which they are cooked.BRETAGNE (BRITTANY)It takes its food and Cooking Simply .The sea supplies an abundance of fish and Excellent Belon oysters and found along the Coast .Bretagne can also be credited with inventing the French version of the Pan cake the delicate crepe.NORMANDEIt can boast of the richest milk, cream and butter in all of France , Norman cream is an important ingredient in some of the best French dishes , and much of the milk goes into the world famous cucumbers cheese .The meat from the region is also Excellent , especially the sheep and lamb .Pastured in the salt marshes along the coast . Apples grow abundantly , most of them going into cider the favourite accompaniment to Norman meals , or in the fiercy brandy called Calvados.CHAMPAGNEIt makes one Supreme Contribution to French Cuisine , the famous sparkling wine , named after the Province .Although its repertoire of food is limited , the region Produces excellent Sausages and neighbouring flandre  has invented many different event ways serve the havings.TOURAINEIt is often called ‘the garden of France ‘. Its recipes can be as delicate as Tront in aspic or as robust as Roast Pork with Prunes. The Loire valley that cuts through the Province is ‘chateaux country ‘ where French kings relaxed in the splendour of their country estates while their chefs made the most of the regions five fruits and vegetables .Some of the best table grapes grow in Touraine.ILE  DE  FRANCEThe fertile land surrounding Paris is the birth place of the classic cooking style known as Le Grande Cuisine .It was here , in the Cavernous kitchens of kings and lords that French cooking because a high art, Cooks Competed with one another to invent even more elaborate dishes.ALSACE  AND LORRAINEHave often come under German domination and this is reflected in their Cooking . Alsation food, with its sausages and sauerkrant has a Germanic

heritage . The food of Lorrain is slightly more French in character. The most famous dish is the Quiche Lorraine . The Province is also known for its Excellent Potee, a Cabbage soup with salted Pork and vegetables. The fonity Rhine wine of Alsace rivals those of  Germany.BOURGOGNE (Burgundy)It is justly well known through the world for its wines , and these wines white and red , Play a dominant in Boeuf  Bourguignon the kind of  beef  stews and also in most regional dishes .An annual gastronomic fair held in Sijon, the regions Principal city and the mustard capital draws  gormets  from  all over the world .BORDEAUXBordeaux and the family country around it are best known for their wines which are rank with the ones from Burgundy as the best of French Products . Bordeaux cooks hase developed a highly specialized Cuisine to go with their great wines .Also in this region are cognac and Perigueux , whose truffles go into the making of Pate de Foie gras the most extravagant delicacy of the French table .FRANCHE – COMTE Along with its neighbouring Provinces of  Savoie and dauphine is mostly mountain country and the food is as robust  as the climate . Perhaps the greatest contribution of this region  to the national cuisine is the Bresse chicken , a small bird whose flesh is so delicate that even the inventive French prefer in simply roasted without any spices or sauces to obscure its flavour .The cows of this region produce more milk than its inhabitants can consume and much of the surplus is used to make cheese. The French version of swiss Gruyers the comte comes from this region.SOUPSIn a great number of Provincial families , the main meal at noon is soupless. The soup is served for supper, which Perhaps a light egg dish to follow .In simple french fare , the soup is kept simple .Since it is eaten at the end of the day. However a complex dish such as Bouillasaise is seldom served at night .In the same , category of main dish soups are contriade ( a Pungent Breton Bouillabaise , bourride (a garlicky, fish stew) and soups are Piston (Aspicy Veg Soup). Each of these has a complimentary sauce .Rouille a Peppery concoction  suited for Bouillabaise and contirade , aioli for bourride while the soups are Piston gets its name from Piston, a blend of garlic , herbs, tomato parts and cheese which is added to the soup.FISHMost non-Frenchmen are amazed by the eating habits of the french. A French man will look for and then prepare and eat with enjoyment foods which to us may seem outland dish a good Example of  this is snails . Snails are usually Prepared in the Burgundian style, Served in their shells with a strong flavoured garlic butter .Another creature that the French have raised to a lordly place on the table is the Frog. Frog have raised to a lordly place on the table is the Frog. Frog legs ( Cuisses  de grenouilles are prepared and eaten in away similar  to chicken legs. Plainly anything that lives is edible in France atleast. Another delicacy in France is the cel, the delicate flesh of which is prepared in many various forms including smoked , roasted , fried, boiled, and broiled, Oysters are ususlly eaten raw but clams, scallops and mussels find their way into delicious Hors d’oeuvre or fish dishes on a dinner menu.

Depending on where they are caught , these shell fish may be Prepared with butter , cream and egg yolk in the north or with olive oil , tomato and garlic in the South, most of the supply of fish in France comes from the southern Part of Marseille.The fish includes cels, mullet, Sardines, Shrimp, Clams, infish mussels, Oysters, sea urchins, bass, red snapper tront, cod , rock fish, white fish and mackeral.POULTRY  AND  MEATFrance is known for its variety of poultry meats .Every house wife is well versed in the Preparation of various fricassees, stews and blanquettes .Best of all , Perhaps are the chickens , simply roasted with good butter, flavoured with tarragon or lemon juice .They are served tender and Succulent with a slightly crackly skin. This method can be used for any domesticated fowl. A duck or goose with their higher fat content are much richer , wild birds , because of their diet and exercise are tougher , dryer but more flavour some .They must be cooked by slow simmering rather than roasting .Tender squabs and older Pigeons are also eaten . Cockercls leghorn and hens are atewed or braised and used in the making of that famous dish  Coq  ar  vin . When William and Norman Conquered England in1066, he brought much more than armed low to the land  The Normans ate their meals in Courses, often to music and they drank wine and made cooked dishes of their meats instead of tearing them from the bones ,half raw. To native Britians , these table manners seemed hilariously dainty at first but gradually such customs were accepted as Part of  Every life . Thus it was the French who taught the English the art of gracious living.Although in most part of the Western would a joint of beef is the symbol of a robust meal. In France , it is more likely to be lamb , veal or Pork ,roasted simply to bring out this best flavour . If a good piece of beef is to be served , it is generally browned first and then braised or stewed in its own juices along with a few vegetables .Lamb mostly often not served Pink in France and leg of body lamb is one of the favourite dishes of the French family. Besides these dishes , the French are also very fond of offals or innards as they are more Popularly known as any other part of the Carcasse Tripe brain , liver, kidney, tongue are all deliciously prepared and are among the favourites of the local French Population .CHEESECheese is many cooked or heated form can be used in any part of a well Planned meal to add flavour consistency and interest .It can be formed in Omelettes , Souffles and tarts to start a dinner or to be the main , course of a lighter lunch or supper .It can form an essential Part of many sauces or it can be used to variate colour , flavour in dishes .But to serve cheese as such is unthinkable in France until the end of meal. Then is the time to finish the last few bites of bread . It is a near truth , that cheese is never eater without bread, but there are Exceptions .Probably the best example is cocur a la crème a white creamed cheese served with strawberries.CamembertIt is one of the most Popular of all French cheese .it is rich light yellow  orange with a fine white Powdery dust, on the inside, it should  be light pale yellow with a soft creamy textures.BrieIt is next to Camembert in its popularity .It has a soft , Satin like texture. Another cheese from the Brie Camembert family in Conlommiers less mellow then brie and tastes somewhat  like Camembert.

RoquefertIt is Salty tangy cheese with a grayish crustard an inside that is moist and mettled with green –blue flecks .Another popular blue –viened is  Bleu –de – Bresse. Cantal is similar to cheddar , a semi hard smooth light lemon coloured cheese. Saint Paulin and Pork Salict are similar Cheeses semi drind mild and with a smooth buttery like texture.ReblochonThough in appearance , alike to Camembert is a much firmer cheese and in taste is somewhat like both Le Dauphinoois and Deaumont.Pont- L’ EvequeIt is a shaped cheese with a soft and Pale yellow interior .Fromage  au  mare do Raisin also called La Grappe is a Pale sweet . Pastry cheese that is rotted in a cruse of grape  Pulp(Mare)ComteIt is the French version of Swiss Gruyers (Complete with holes)SaintMaure , Valenccy  and Saint –Marcellin are all goat milk cheeses generally eaten while still fresh and produced in small quantities.MimoletteIt resembles dutch Edam but has a much tangier flavour.MuristerIt is a strong flavoured , semi soft , Pungent cheese, Boursin and Belletoile are rich, fresh cheeses eaten by themselves with a little Powdered sugar  sprinkled over .All cheeses are best eaten at room temperature , removed from the refrigerator 2-3 hours before service.DESSERTSMost good French Pastrymen hase their own specialities and Pride themselves on their Meringues and Pates Brisecs .There are two types of basic Pastry dough used in France in Countless ways, the Pates brisec , which is the same dough used for quiches and tarts that are Eaten as Hors d’ouevre  and main dishes, but sweetened for desserts and then there is the Pate or chonx Pastry. The simple sponge cake used as a base for many other Confections is called a biscuit. Vanilla or Chocolate flavoured not more than an inch to an inch and a half high .It can also be cut into small squares for petit fows. It does not contain any baking Powder and its lightness depends on the mixing of beaten eggs whiter into the batter. A crème anglaise is a standard in any French housewives repertory.It can be thin , to pour over fresh or Poached fruits , some what thicker to half filled pie crust and thicker still to spread between two layers of sponge .The soufflé is one of the most Popular desserts normally kept plain and simple or Perhaps flavoured with a liqueur such as Grande marinla or grated lemon or orange rind. Crème caramel, Profit-eroles, gateau St.Honore and the Diplomasi are all traditional French favourites.

8. Elaborate the various types of icing used in bakery and confectionary?Ans: : Icings and toppings complement cakes. Butter cream is rich, appearing as the filling, coating and decoration of many European cakes. Soft icings are more classical, notably fondant which offers a mirror-smooth background. Simple whipped toppings are more frivolous and may also double as fillings.

TYPES OF ICING

BUTTER CREAM The most common butter cream is made with egg yolks beaten with hot

sugar syrup to a light mousse, then mixed with creamed butter. A lighter version uses egg whites. Flavourings vary from coffee and chocolate to liqueurs and fruit purees. Use un-salted butter and beat thoroughly for lightness. It may also be lightened by folding in an equal volume of pastry cream to

make pastry butter cream (Fr. creme mousseline). It has the same use as butter icing.

Firm decoration cannot be made with this because of its creamy texture. o Storage period is lesser than butter icing.Butter cream variations

White butter cream : Makes 375 g butter cream. Following the recipe, substitute Italian meringue made with 2 egg whites, l00 g sugar, and 60 ml water, for egg yolk mousse. Cream the butter and gradually beat in the cooled Italian meringue.

Chocolate or coffee butter cream : Melt 175 g chopped plain chocolate or dissolve 2 tbsp instant coffee in 2 tbsp hot water, cool slightly and beat into 375 g butter cream.

Orange or lemon butter cream : Beat grated rind of 2 oranges or lemons, 60 ml orange or lemon juice and 45 ml Grand Marnier into 375 g butter cream.

Praline butter cream : Beat praline, made with 90 g whole un-blanched almonds and 90 g sugar, into 375 g butter cream.

Raspberry butter cream : Puree 250 g fresh raspberries, strain and beat into 12 oz/375 g butter cream  BUTTER ICING

This is a domestic version of butter cream, consisting simply of equal weights of creamed butter and sugar thoroughly beaten together.

Icing sugar gives a smooth filling, granulated sugar adds crunch, while brown sugar has more taste.

Flavourings are the same as for butter cream. For fruit and vegetable cakes, cream cheese may be substituted for the

butter. It is mainly used on light cakes and sponge cakes. Used over biscuits and also as fillings. It is also used in making Birth Day cakes.4. SOFT ICINGS Soft icings vary in complexity from a simple glaze of icing sugar and water to

the shimmering density of fondant, the favourite of European pastry chefs. The aim is a thin sugar coating, smooth enough to shine and soft enough to

slice easily. Maintaining the correct temperature, so that coarse crystals do not form, is

the key to smoothness, assisted by stabilizers such as glucose, golden syrup, cream of tartar and lemon juice.

A glaze is thinner than icing, giving a semi-transparent coating; it may be added after baking or baked with the batter, as for some buns.Types of soft icing:-

Glace icing: It is normally used on a light sponge , coffee cakes , danish pastries and sweet rolls. It is also called Water Icing or Flat Icing.

Honey glaze: Makes 250 ml glaze. In a saucepan mix 100 g sugar, 60 ml milk, 60 g butter and 4 tbsp honey. Heat gently, stirring until melted, and bring just to the boil. Spread on batter or dough for baking.

Chocolate sachertorte icing: For a 9 in cake. In a heavy saucepan combine 250 g sugar and 125 ml water. Bring just to the boil and leave to cool. Melt 175 g chopped plain chocolate and gradually stir into the sugar syrup. Cook in a water bath over low heat, stirring, for 5 minutes. Take from the heat, stir in 1/2 tsp vegetable oil and allow to cool, stirring gently until just warm and of coating consistency.

5. CHOCOLATE FUDGE ◦ It is more often used over chocolate cakes, for coating biscuits and cookies

and for coating gateaux. ◦ Ingredients :- Icing Sugar 170 gm , Butter 100 gm , Chocolate Powder 30 gm and Milk 2 tsp.

6. ROYAL ICING: Royal icing is made of icing sugar beaten to a smooth paste with egg white

and a little lemon juice for whiteness. It holds a crisp, stiff shape . ◦ They may be white or delicately tinted to show clearly against a plain white background of royal icing. ◦ Royal icing is also handy for writing on soft coatings.

7. AMERICAN WHIPPED FROSTING It is commonly used in Christmas cakes and the colour usually kept white. ◦

Ingredients :- Grain Sugar 225 gm , Water 75 ml , Egg White 1 no. and Vanilla Essence.

Frosting is an apt name for these light toppings. The most common whipped frosting is Italian meringue , made by adding hot

sugar syrup to whipped egg whites. This stabilizes the egg whites so the frosting can be kept for two to three days.

Americans are particularly fond of whipped frostings, such as boiled fudge frosting made by boiling chocolate with sugar and milk, or seven-minute frosting, beaten until thick in a double boiler.

Whipped frosting sets on standing so it must be spread in freeform swirls and peaks while still warm.

Vanilla is commonly used as a flavoring, though chopped nuts or raisins may be folded into the icing just before spreading.

Whipped frosting can be used as both filling and topping.WHIPPED FROSTING

Boil sugar in water at 240°F. Whisk egg white to stiff. Let bubbles of the boiled sugar be upside then pour this on the egg white from a good height. Beat continuously. Whisk mixture still soft peaks are formed. Used over any surface as desired.COATING WITH:

White mountain frosting: Add 1 tbsp golden syrup when making sugar syrup in Italian meringue and 1 tsp vanilla essence just before using.

Sultana or nut frosting: Fold 75 g sultanas or chopped slivered nuts into Italian meringue before using.

American fudge: Boiled frosting: In a heavy saucepan, combine 60 g chopped unsweetened chocolate with 300 sugar, 125 ml milk, 60 g butter, 1 tbsp golden syrup and a pinch of salt. Boil 1 minute, stirring constantly Cool and add 1 tsp vanilla essence and beat until thick.

Seven-minute frosting: In the top of a double boiler, mix 150 g sugar, 2 tbsp water, 1 tbsp light golden syrup, pinch of salt and 1 egg white. Beat by hand for 1 minute, Set over boiling water and beat until stiff peaks form, about 6 minutes. Remove from the heat and continue beating until thick enough to spread. Can be flavoured with vanilla, coffee, shredded coconut or chopped nut.

9. Draw a neat diagram of kitchen organization? Explain the duties and responsibilities of Executive chef?Ans: The Chef de Cuisine in the large establishment, is much more a departmental manager than a working craftsman. He is selected for his organizing and executive abilities than for his culinary skill.  Though it is obvious that he should have such skill and a large appreciation of fine cookery.  His prime function is to plan, organize and supervise the work of the kitchen.He prepares the menus for the management in accordance with the costing and catering policies laid down.  He has full responsibility for staff, selection and policy or major responsibility for staff, selection and dismissal in conjunction with the personnel department.

He will also be concerned with the planning and equipment of his kitchen. Thus, the executive responsibilities of the Chef de Cuisine can be considered under the principal head of.

Food and food costs (through menu planning & ordering) Kitchen Staff Kitchen plant and equipment

Under his control, all three activities must be coordinated to produce goods efficiently and economically.  His status is normally second only to the manager and he will expect complete control of his department.

In addition to the crafts skill and technical knowledge acquired as a result of an apprenticeship, technical training, and experience, the Chefs de Cuisine must additionally acquire managerial qualities and administrative knowledge particularly in regard to the organization of work,  control of staff, the efficient use of machinery, costing and food control.  He must be aware of modern development in manufacturing and processing food for his kitchen. Present trends indicate that the Chef must increasingly concern himself not only with cookery but with the quality of the food and art of food presentation.  In the widest sense.  This calls for a degree of the merchandising skill and on occasion showmanship. Hygiene is of top importance in the kitchen and there is hardly a better beginning than with the Chef’s own person.

A Chef de Cuisine must have knowledge of French, Current Affairs, commodities and tools of his trade.

Responsible for the overall smooth functioning of food production areas.• Compiling of new menus.• To advice on the purchase of equipment and raw materials.• Responsible for planning events.• Good interpersonal skills to interact with customers, clients, and guest.• Planning, Coordinating, Budgeting, Controlling

GLOBAL GROUP OF INSTITUTES, AMRITSARDEPARTMENT OF HMCT

SUBJECT- FOOD PRODUCTION-5SUBJECT CODE - BSHM601

MODEL TEST PAPER 3

Time allowed: 3hrs Max Marks: 60Instructions to candidate

1. Section A is compulsory consisting of TEN QUESTIONS carrying TWO marks each.

2. Section B contains FIVE QUESTIONS carrying FIVE marks each and students have to attempt any FOUR QUESTIONS.

3. Section C contains THREE QUESTIONS carrying TEN MARKS each and students have to attempt any TWO QUESTIONS.

Section A1. Define the following terms:

a) Production planningAns: Production planning means the forecasting of the volume of sales for and establishment, for a specific time period, for example a day, a week, or a month.

b) TempuraAns: it is a dish of japan which is battered and deep fried seafood and vegetables.

c) Tacos: Ans: tortillas fried until they are crispy and served with various fillings like sour cream, salad etc.

d) ParfaitAns: the term parfait originally, referred to the coffee flavored dessert parfait au café. It is prepared in oblong parfait molds or rectangular terrine molds. The molded mixture is then sliced and served accompanied by a sauce. It is served in a narrow glass. Ice cream, layered with various fruits, sauces or liqueurs and topped with whipped cream.

e) Sekt Ans: it is a sparkling wine from Germany which is served with the meal. It is called “Nachspeise” course.

f) Holes And Tunnels In BreadAns: it is a kind of bread fault which occurs due to the following reasons: Too weak flour, Too strong flour with high yeast content, Mixing of ingredients, Oven sole is too hot, Knocking back is not done thoroughly, Excessive dusting of flour.

g) Arroz con lecheAns: it is a dish from Spain which is basically a rice pudding.

h) Calcium peroxideAns: it is a bread improver. It has a drying effect on the skin of dough piece, and in highly mechanized bakeries, where it is necessary that dough pieces are not sticky during moulding, use of calcium peroxide is very beneficial.

i) Butter creamAns: The most common butter cream is made with egg yolks beaten with hot sugar syrup to a light mousse, then mixed with creamed butter. A lighter version uses egg whites. Flavourings vary from coffee and chocolate to liqueurs and fruit purees. Use un-salted butter and beat thoroughly for lightness. It may also be lightened by folding in an equal volume of pastry cream to make pastry butter cream (Fr. creme mousseline). It has the same use as butter icing.

j) Couverture chocolateAns: it is also called covering chocolate. It is an original form of chocolate with a high percentage of cocoa butter giving it an excellent flavor. It is usually used for handmade chocolates and decoration. Normally it is tempered (heated on double boiler, repeat 2-3 times) before use.

Section B2. Write a brief note on production quality and quantity control?

Ans: The production quality plays a vital role in the preparation of various delicious dishes. The chef/storekeeper must keep in mind the proper storage of the raw materials as well as the cooked products. The quality of the various products can be control by the following techniques:

1. The raw ingredients should be fresh at the time of receiving.2. The meat items must be supplied with a proper storage temperature to preserve the

quality.3. Storekeeper must store the ingredients as the FIFO or LIFO system.4. Chef should always use standard recipe to prepare a good quality dish.5. STANDARD RECIPES: – It is a written schedule for producing a particular

menu item. A standard recipe card should be prepared for each menu item. All food stuff used must be listed and from this information cost of portion is calculated. The method of preparation of the dish may be given either by means of an attached photograph or by a simple line of drawing. The card indicates:- name and quantity of the item to be produced, the constituent ingredients, the method of preparation, the nutrition value of the dish, the method of service, costing of dish.The use of standard recipe is required to obtain predictable yield for which costs are known. In addition to ingredients cooking time and temperature are

important as for example meat often suffer excessive shrinkage when cooked to rapidly.

The Control of quantity consumed ensures that everything consumed has been accounted for. It does not ensure profitability but provides a needful supplementary check and in simple to operate. There are various methods to control the quantity such as :

PORTION CONTROL“Portion Control means the amount of size of a portion of food to be served to a customer.There is a natural tendency for clients to eye one others Portion when they are served and if one is thought to be slightly larger than the others , there is apt to be resentment and a reaction detrimental to the good name of the establishment , only exact portion control can eliminate this.Methods of  Monitoring Portion Control is by direct supervision , by sales analysis and by comparing the requisitions of each department with issues.Purpose of  Portion Control1).To ensure fair Portions for each Customer.2). To see that each department utilizes purchases to the full.3). To control waste.4). To ensure that standard costing are as accurate as possible.Methods of Monitoring  Portion Control1).Ordering the right quantity and quality and suppressing when receiving it.2).Even Preparing the food in the Production area doing direct supervision.3).By Proper checking of the service of food.4).Comparing the requisitions of each department with issues.5).By sales analysis .1.Aids to Portion ControlIt is assisted by equipment and utensils as for example a scoop (ladle) used mainly for ice cream , can also be used for mashed potato as a portioner for mixture.a). Automatic Portion Control Equipment include- Tea dispenser , Butter Pat machines.Bread slicing and buttering machines gravity feed slicers coffee making , milk dispensers.b). Utensils used in Portion Control include.ladles wire servers , Pie dish , Scales, baking tins , measures.c). Serving dishes that help in Portion Control .glasses, Casseroles, Coupes, Tureens, Sundae glasses, sauce boats, soufflé cases. Vegetable dishes, Cocottes.

2. 2. Portion Sizes As Portion sizes vary from one establishment to another between table d’hote and a la  Carte service , It is difficult to definite average Portion sizes . A few examples are.Hors d’ oeuvre   – Fruit juices -75ml to 110mlFruit Cocktail      -120 gmsSmoked Salmon  – 35 gms to 40 gmsCaviar                 – 30 gmsSalami                 – 45 gmsFarinaceous dishes – Spaghetti/ Macaroni – 60  gms                                   Rice                          -120  gmsEgg  dishes             –  Boiled / Poached / fry  – 2 large ones

                             –  Omelette                       – 3 largeMeat                      – Steaks                          – 120 – 240 gms                             – Chops                           – 30 gms – 150 gms                             –  Stews                          -100 gms  raw weight                             –  hamburger                  – 120 gms.B). Visual aid Sheets : A Portion Control sheet can be used for costing various items of food or complete dishes. The object is to ascertain the total yield of a given commodity after Preparation and processing’s.

4). Standardized Recipes: They assist in food Costing and Portion Control by taking the guess work away and substituting more exact approach, by listing the ingredients and methods in a readily understood form as the result will be uniform every time it is featured. The food cost can also be known in advances if  a Price column is introduced  Providing it is kept up to date with any price changes.

3. Explain Mexican Cuisine with its popular dishes? Ans: INTRODUCTIONMexican food has a strong influence on the cuisine of central American countries, also is popular throughout the world for its tacos with guacamole, quesadillas, enchiladas and carnitas. With its variety of indigenous civilizations, each region in Mexico is marked by a distinct aroma, taste and texture. Mexico is known in the world to new culinary horizons with its universal contribution of vanilla, avocado, corn, tomato and chocolate among others.Staple diet of Mexico is corn, beans and chilies. In Mexico, one can find a blend of Aztec ( the civilization which cultivate the maize, red beans and rice) and Spanish influence of cooking. Typical is the centuries old “mole poblano”, a thick, dark sauce made with dried chilies. Nuts, seeds, spices, cocoa and other ingredients. Dish by the name of “mole poblano de guajolote” made with poultry, cocoa and spice is a delicacy from Guatemala. Mexico, with its more than 100 variety of chilies ranged from red to brown colour is used  in variety of dishes and is famous for its savory herbed stews and sauces.Tortillas are used in various ways and are made of cornmeal. Enchiladas are folded tortillas stuffed with sauce; beans etc. tacos are fried or baked can be stuffed with variety of veg, chicken etc. seafood, garnished with tomatoes and herbs followed by rich coffee is the basic meal along the pacific coast. In the Yucatan peninsula, dinner is likely to be a Mayan delicacy like “pork pibil” cooked in banana leaves with the famed “achiote” sauce.SPECIAL INGREDIENTS USED:

1. FLOR DE CALABAZA: means squash blossoms, are used in everything from soups to sauces.

2. HUITLACOCHE: is a small dark fungus, which grows on a corn stalk and is surprisingly creamy and delicious. (creamy cheese sauce is prepared with this named as crepas de huitlacoche)

3. ROMERITOS AND EPAZOTE are two pungent herbs which add a special zest to fish, beef and chicken dishes.

4. PEPITAS: means pumpkin seeds, are used in sauces and chicken dishes.

FAMOUS MEXICAN DISHES:

TORTILLAS: made of flour or maize. Often served alongside a meal as bread would be, tortillas are also used in many typical dishes – rolled and baked for enchiladas, fried for tacos or grilled for quesadillas.

SALSA: a blend of red or green mix of tomatoes, onion, chili and cilantro served on as a relish or a dip.

FRIJOLES: type of beans, commonly boiled and then fried. They can be a main ingredient in a meal or served almost as a garnish.

GUACAMOLE: mashed avocado with tomatoes, chilies and cilantro. Served as a dip or as a garnish.

CEVICHE: raw fish marinated in lime juice, often used in salad. CHILLIE CORN CARNE: red beans cooked in minced beef with tomatoes. ENCHILADAS: Tortillas coated in a tomato and chili sauce, stuffed with

vegetables or chicken or pork then folded/rolled and baked. HAUCHINANGO: red snapper fish, a common feature on the menus at

coastal resorts, cooked in various styles. QUESADILLAS: tortillas stuffed with cheese, folded and grilled. A simple dish

often served with beans or a little salad and suitable for those avoiding anything spicy.

MOLE SAUCE: a wonderful rich sauce made with the unlikely combination of chocolate. Chilies and many spices. It can be red or green depending on the ingredients. The sauce is often served over chicken, though turkey is more traditional.

POC CHUC: pork fillet is cooked with tomatoes, onions and spices. POLLO PIBIL: traditionally consists of chicken marinated in orange and

spices then barbecued in banana leaves. TACOS: tortillas fried until they are crispy and served with various fillings like

sour cream, salad etc. TAMALES: cornmeal paste wrapped in corn or banana husks and often

stuffed with chicken, pork or turkey and or vegetables, then steamed. TORTAS: Mexican sandwiches, often large rolls with generous fillings. TOSTADAS: thin and crisp tortillas served loaded with guacamole, sour

cream, chilies, chicken etc.

4. Describe the term Production scheduling and its objectives?Ans: Definition: it is the process of arranging, controlling and optimizing work and workloads in a food production process or manufacturing process. Scheduling is used to allocate plant and machinery resources, plan human resources, plan production process and purchase materials.

Production and manufacturing run on timelines. You receive orders, sometimes concurrently, and you plan the steps in your manufacturing schedule to ensure parts of the process are completed in proper sequence as efficiently as possible. Creating an effective and efficient production schedule can cut payroll costs and keep frustration to a minimum.

Function/purpose of production scheduling: To maintain the production time and costs To maximize the efficiency of the operation and reduce cost.

Production scheduling can involve random attributes, such as random processing times, random due dates, and random weights etc.Key concepts in production scheduling:

Inputs: inputs are plant, labour, materials, tooling, energy and a clean environment. Output: these are the products produces in food production department. Output for other kitchen department: the output of any kitchen within the hotel is an input

to the next kitchen according to the preparation of dishes such as: the main kitchen is responsible for many activities or pre-preparations which are sent to the particular concerned department. Larder kitchen is responsible for cutting of desired meat cuts and supply to the various kitchen.

Output within the kitchen department: each and every food production department to do its own mis-en-place and to produce the final food products.

Output for the customer: the kitchen output (final products) are served to the customer via a service.

Resource allocation: it is assigning inputs to produce output. The aim is to maximize output with given inputs.The importance of production scheduling:

to avoid the customer’s frustration with prompt services to prevent chef’s stress by motivating them using various methods to find ways to optimize the production flow try to make no mistake while preparations.

4 Components of Production Scheduling 

The four components of production scheduling include the following:

Planning - The planning component of production scheduling is by far the most important. The planning component pertains to deciding in advance what should be done in the future - which is the most crucial step in production scheduling. Without a plan, production scheduling can not even begin or take place. Preparing a plan through charts, production budgets, or various others visual representations can provide a sound basis for steps down the road pertaining to production.

Routing - Production routing is the process that pertains to determining the route or path that a product must follow. This route entails the path from raw materials until it transform into a finished product. The main objective of this component is to locate and perform the most economical and enhanced sequence of operations in the production process.

Scheduling - Scheduling coincides with the time and date that the operation must be completed. Scheduling is an essential and crucial portion of production scheduling and lays the foundation and groundwork for all of the steps within the production process. There are three types of scheduling that an operations utilize, such as master scheduling, manufacturing or operation scheduling, and retail operation scheduling. Overall, scheduling is key for a manufacturing operation to proceed.

Dispatching - Dispatching relates to the process of initiating production with a preconceived production plan. Dispatching is concerned with giving a practical shape to an overall production plan. This will also include issuing any orders and instructions and other important information pertaining to production.

Advanced planning and scheduling software (APS) utilizes the four components of production scheduling and can provide thorough insight within your manufacturing operation.

5. Elaborate the various types of bread faults with appropriate reasons?Ans: The major factors which adversely influence the quality of bread are as follows:

Inferior quality and inadequate quantity of gluten in the flour. Poor or excessive diastatic activity. Disproportionate quantity of raw material. Inferior quality of raw material specially yeast Incorrect time and temperature of fermentation Incorrect methods of manipulation of dough i.e. knock back, dividing and

moulding. Improver proofing condition i.e. time, temperature and humidity. Improper baking conditions i.e. time temperature and humidity. Inadequate cooling of bread before packing Improper storage conditions A general lack of understanding of principles of hygiene on the part of baker.

Other factors are:1. EXCESSIVE VOLUME: REASONS Over fermentation of dough Lack of temperature in the oven Too slack a dough Lack of salt in the formula Excessive quantity of yeast Excessive proofing Excessive quantity of dough for the size of mould Loose moulding

 

2. CRUST COLOR: Excessive fermentation time Lack of salt Too slack a dough Excessive yeast Too high temperature Lack of sugar in formula Use of excessive dusting of flour

TOO DARK COLOR: Excessive sugar Young dough (under fermentation) Too high oven temperature Higjh milk/salt Lack of humidity in the oven

 3. LACK OF BREAK SHRED: Over fermentation Under matured dough Over proofing

Too high temperature in oven Very slack dough

 4. HOLES AND TUNNELS IN BREAD: Too weak flour Too strong flour with high yeast content Mixing of ingredients Oven sole is too hot Knocking back is not done thoroughly Excessive dusting of flour.5. CORES AND SEAMS:

The hard spots are known as “cores” and the dense layers are known as “seams”

Uneven mixing of dough Incorporation of bits of dough Skinning of dough during bulk fermentation Weight of dough more than mould Too hot or too cold bread moulds Careless handling of fully expended bread while loading the oven.

 6. CONDENSATION MARKS: Dark color patches are known as condensation marks because the bread is

not allowed to cool properly before packing 

7. RAPID DRYING OF BREAD: (STALING) Baking in too cool oven Over fermentation Too tight dough Imbalance in quantity of ingredients Excessive use of mineral (improvers)

 8. OVER MOIST OR STICKY CRUMB: Excessive sugar Over proofing Under proofing9. CLOSE CRUMB: Over use of potassium bromate Use of hard water Young dough Under proofing etc.

 

10.CRUMBLINESS OF CRUMB: (ELASTCITY OF BREAD) Too slack dough Too tight dough Excessive use of fat Low salt content Under mixed dough Over proofing Excessive of mineral improvers Poor quality of flour Under baked dough

6. Define the term Meringue. Describe the various types of Meringue?Ans: Meringue is a type of dessert or candy, often associated with Italian, Swiss, and French cuisine, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, flour, or gelatin may also be added to the eggs.

Types of Meringue

There are several types of meringue: the sweetened, beaten egg whites that form the “islands” of floating island (also known in French as île flottante); the partly cooked toppings of lemon meringue pie and other meringue-topped desserts; and the classic dry featherweight meringue. Different preparation techniques produce these results.

French meringue, or basicmeringue, is the method best known to home cooks. Fine white sugar (caster sugar) is beaten into egg whites.

Italian meringueis made with boiling sugar syrup, instead of caster sugar. This creates a much more stable soft meringue which can be used in various pastries without collapsing. In an Italian meringue, a hot sugar syrup is whipped into softly whipped egg whites until stiff, and until the meringue becomes cool. This type of meringue is safe to use without cooking. It will not deflate for a long while and can be either used for decoration on pie, or spread on a sheet or baked Alaska base and baked.

Swiss meringueis whisked over a bain-marie to warm the egg whites, and then whisked steadily until it cools. This forms a dense, glossy marshmallow-like meringue. It is usually then baked.

Vegan meringueis imitation meringue made using aquafaba with a small dose of vinegar and caster sugar. It holds similar characteristics to that of egg-based meringue, but it will quickly burn if torched or baked incorrectly. Another variation uses potato protein instead of aquafaba.

Section C7. Explain the various types of bread making methods?

Ans: BREAD MAKING METHODS1. Straight dough method2. Salt delayed method3. No dough time method4. Sponge and dough method5. Ferment and dough method1. STRAIGHT DOUGH METHOD: In this method all the ingredients are mixed together, and the dough is

fermented for a predetermined time. The fermentation time of a straight dough depends on the strength of flour. It is necessary to control the temperature of a straight dough by:

Using shorter fermentation periods Adjusting the temperature of doughing water By fermenting the dough at optimum temperature i.e. between 78 degree F

to 80 degree F.

Flour which requires 2 to 3 hours for maturing should be used for making bread by straight method. When it is desired to ferment a straight dough for a longer period, it should be remembered that gluten will soften up to a greater extent and is likely to become sticky. Therefore the dough should be made tighter. Salt content is increased as it provides stability to the dough and keeps the fermentation speed under control which is necessary during long fermentation period.

2. SALT DELAYED METHOD: In this method, all the ingredients are mixed except salt and fat. So that the

yeast can speed the fermentation process. The salt is added at the knock back stage or it may be creamed with fat and mixed. Only three fourth mixing should be given initially and 1/4th mixing at the time of adding salt. This method is specially suitable if strong flours are to be used for bread making by straight method. Due to absence of salt, the fermentation speed is enhanced and gluten is matured in a reasonably shorter time.

3. NO DOUGH TIME METHOD: In this method, dough is not fermented in the usual manner. It is just allowed

a brief period (about 30 m) for it to recover from the strains of mixing. Since dough is not fermented the twin functions of fermentation (i.e. production of gas and conditioning of gluten) are achieved to some extent by increasing the quality of yeast (2-3 times of original quantity) and by making the dough little slacker and warmer. By using this method, the product has poor keeping quality and lacks in aroma. The bread has strong yeast flavor.

4. SPONGE AND DOUGH METHOD: This method is suitable for strong flour because it takes too long for

conditioning and should not be used for making bread by straight dough method. The fermentation time is divided in two separate segments. For the sake of convenience and proper identification, a sponge dough is indicated as 60/40 sponge dough, or 70/30 sponge dough, where the first number i.e. 60-70 is indicating the percentage of flour used in sponge and the second numbers i.e. 40-30 indicate the percentage of flour mixed at the time of dough making.

Firstly, the sponge dough id prepared by mixing flour, water, sugar and yeast. Longer fermenting sponges may contain some amount of salt also. The sponge is fermented for predetermined time. Sponge fermentation time depends on the amount of flour in the sponge and flour quality. How to check the sponge dough: (sponge test):

Take a small piece of sponge and try to break it with both hands. If the piece breaks with a clean fracture the sponge is ready for mixing.

Tear the sponge apart from the center with both hands and examine the well structure, if it is very fine, the sponge is ready.

It feels dry to touch without any stickiness. Secondly, when the sponge is ready, it should be broken down properly with

formula water. So that its even mixing in the dough is assured. Broken down sponge is mixed with the remaining flour, sugar, salt, fat etc. after the dough is mixed, it is rested for 30 to 45 m. then the rest process is carried out to make bread.

5. FERMENT AND DOUGH PROCESS: In this method, milk, eggs, substantial quantity of fat and sugar is used for

making sweet bread, Danish pastry and other sweet fermented products. When a ferment is ready, it is mixed into dough, along with the remaining ingredients and allowed to ferment for the second stage of fermentation

before the dough is taken up for makeup. The speed is very necessary tof this method.

8. Elaborate the term frozen dessert & various types of frozen dessert?Ans: It is a dessert made by freezing liquids, semi-liquids and sometimes even solids. They may be based on flavored water (shave ice, ice pops, sorbet, snow cones), on fruit puree, on milk and cream on custard on mousse and others. It is sometimes sold as ice cream in South Asia and other countries. TYPES AND CLASSIFICATION OF FROZEN DESSERTS:-The term ice is also used in America for the preparation known to the French as “Granite”. The term granite is used to identify the specific dessert preparation, which is part of sherbet group.

1. Sherbet2. Ice cream1. SHERBET:

It is a combination of sugar syrup and fruit or possibly, fruit juice alone. It is the lower fat content and higher acidity level (0.35%) for commercial sherbet but not for ice milk or ice cream that distinguishes the sherbet from ice ceams.Types of sherbets

1. Granite2. Sherbet (sorbet)3. Spoom (spuma)4. Punches

GRANITEGranite is also termed “granolata, granite and ice. It is the simplest form of sherbet. It is made with fruit juice, champagne or wine with very little sugar added. It has highly refreshing taste and less sweet.SHERBET (SORBET)It is based on fruit juices, as in granite or in some cased fruit purees. A typical sherbet has a finer grain than the granite. Egg white inhibits the formation of very large ice crystals. It gives a smoother feel. Adding of cream creates a variation of flavor and texture.SPOOM (SPUMA)A spoom contains two egg whites, in the form of meringue. it can be made with fruit juices, wine or champagne. They may be presented in the same manner as a sherbet.PUNCHESThere are sherbets made from a dry white wine and citrus juices. A rum or similar liquor is mixed just prior to service, in the mixture.

2. ICE CREAMThese are based on custards or creams which are flavored with fruit and other flavoring. Ice cream and frozen custards contain saturated fats while sherbets, if containing any fat generally contain unsaturated fats. The U.S food and drug administration requires that any product sold as ice cream contain a minimum of 10% milk fat/ butterfat. It is worth noting that currently the ice cream industry is petitioning the FDA to eliminate the ice milk designation. The four suggested designation are:

Ice cream – high fat version Reduced fat ice cream Low fat ice cream

Non fat ice cream.TYPES OF ICE CREAMS

1. Regular ice creams2. Lightened ice cream1. REGULAR ICE CREAM

It is the foundation of many frozen dessert variations. Regular ice cream is churned during freezing. The churning of ice cream as it freezes is one of the reasons that it develops a smooth, creamy texture. As the mixture freezes, the constant mixing action keeps the forming ice crystals small. The smaller the ice crystals, the smoother the ice. Some of the desserts prepared from regular ice creams include:

Sundaes Baked Alaska Profiteroles

SUNDAESIt is made with scoops of one or more flavors of regular ice cream and sauce. They can be garnished with a wide variety of fruits, candies and nuts. In French, these are called coupes.BAKED ALASKAAn American dessert creation, a version of Norwegian omelet, this very festive dessert is composed of slightly softened ice cream mounded on top of a round or oval base of sponge cake.PROFITEROLESThey are puff shells, made from choux paste, which are then filled with ice cream. The flavor of ice cream used is normally vanilla. It is served with a complementary sauce.

1. LIGHTENED ICE CREAMLightened ice cream is a still frozen ice cream. Still frozen means that the mixture is not churned during freezing. It is the introduction of many tiny air bubbles that provide a smooth texture and light airy consistency. These bubbles are incorporated in the form of whipped cream or meringue. Some of the desserts prepared from lightened ice cream include:

Bombe Parfait Frozen soufflés Frozen mousse Biscuits glace

BOMBE: also referred to as bombe mixture or parfait, are layered into the bombe mold. The mold is often in the shape of hemisphere. When completed, the bombe is turned out of the mold and decorated with whipped cream, small meringues, wafer cookies or chocolate.PARFAIT:  the term parfait originally, referred to the coffee flavored dessert parfait au café. It is prepared in oblong parfait molds or rectangular terrine molds. The molded mixture is then sliced and served accompanied by a sauce. It is served in a narrow glass. Ice cream, layered with various fruits, sauces or liqueurs and topped with whipped cream.FROZEN SOUFFLES:  They are parfait mixtures, molded and presented in soufflés dishes. It is a mixture of whipped egg yolk and sugar syrup foundation. This is flavored and then lightened with whipped cream. A small band of paper is used to allow the mold to be filled above its top. When this band of paper is removed, the frozen soufflés resembles its hot counterpart.

FROZEN MOUSSE: it can be made either from a crème anglaise base or from syrup, as are most types. The mixtures are whipped to a frothy state after being assembled the mixture is then still frozen.BISCUITS GLACE: they are molded in loaf pans. Different flavors of lightened ice cream are layered in the mold. When sliced, the marked contrast of the various flavors is displayed.METHODS OF PREPARATTION

1. PREPARATION OF THE BASIC MIXTURE2. FREEZING3. MOLDING

PREPARATION OF THE BASIC MIXTURE: Sugar syrup: 2 cup of water + 2 cup of granulated sugar + boiled at 220

degree F. Basic custard: 1 qt milk + 8 EA eggs + 10 to 12 oz sugar Meringue: egg white + superfine sugar + whisking until stiff peak form.

FREEZING:Various types of equipment available

1. CHURNING ICE CREAM FREEZERS ICE COOLED: ice + rock salt SELF CONTAINED: double walled bowl (filled with super coolant) FULLY ELECTRIC: both churned & cooled.1. NON-CHURNING EQUIPMENT: STIR FREEZING BLENDING/PROCESSING

The technique of freezing used will determine the texture of the final product.INGREDIENTS FOR SHERBET OR ICE CREAM

1. BOILING SUGAR2. EGG3. MILK/CREAM4. FRUITS5. NUTS6. SPICES & FLAVORINGS

STORAGE:  ice cream: need to be stored at 0 degree F or lower, sherbets: need to be stored at 10 to 12 degree F. The maximum storage time is 3 weeks, if fruits added – 48 hrs.

9. Describe the salient features of Scandinavian Cuisine?Ans: The three main cuisines of Scandinavia are the Norwegian, the Danish and the Swedish.Norwegian – the cuisine is characterized by a sense of practicality and economy. Norwegians love their meat, whether it is Pork, Veal or fish meat, and you will notice that most of their dishes are concentrated on this main ingredient. The vast wild areas of Norway, and the abundance of fish and game, makes such natural food resources a top pick for many traditional dishes. Norwegian cuisine uses elements from various cooking traditions borrowed from their neighbors and developed from their own traditional dishes. The simplicity of the cuisine does not imply a lack of taste, but it does make life easier for the cook. Smoked salmon is probably the most famous type of food product related to Norway.Danish – the cuisine of Denmark is characterized by high levels of meat and animal fat and a rather low level of plants and vegetables. The long winters from the Scandinavian Peninsula shaped the face of the Danish cuisine. Although agriculture is well developed, due to the climate, game and fish are often preferred. Fresh vegetables are rare in the

traditional Danish recipes, and many dishes rely on seasonal fruits or vegetables. On the other hand, the climate enables lengthy meet preservation, so smoked meat is one of the most frequently used ingredients in the Danish cuisine. The Danish cuisine is rather conservative, and the numerous islands that form Denmark helped keep the traditional, conservative cooking styles alive until modern times.Sweden – It is considered rude not to finish the food you have on the plate, mainly because, in many cases, you serve yourself and you are responsible for the amount of food you place on your plate. The meals are not very elaborate and many will find them scarce in vegetables. Traditional recipes were influenced by the lack of plants due to the long Swedish winters and many modern dishes still include only small amounts of vegetables. rutabaga is a native turnip that was among the most popular plant types in Swedish cooking until it got replaced by the Potato. In both major inhabited regions of Sweden – Gothenburg on the west coast and Stockholm on the east – the abundance of fish, mainly Herring, had its influence on traditional cooking. Although the salted Herring, which was used as trading goods hundreds of years ago, is not part of modern Swedish dishes, we will still find it in several cookbooks as one of the national food elements.

Preparation Methods for Scandinavian Cooking Each traditional dish has a special cooking method, which is more or less general in all of the country’s regions. Meat is one of the main elements of most Scandinavian dishes and Herring is extremely popular, together with other fish types. Salmon is abundant in the area of the Peninsula, and it constitutes a very popular dish, both on a local and international level. Cold food is often eaten viciously, or "consumed" in the Scandinavian region - smorgasbord is a buffet table consisting mainly of cold dishes of herrings, fish, meat, salad and cheeses. The smorgasbord is accompanied by slices of buttered bread and it constitutes one of the most frequent meals in the Peninsula. Smorgasbord begins with cured herrings and cold fish and meat dishes including roasted meats follow, together with hot or cold vegetables and a salad. Scandinavian dishes are still prepared, even by modern chefs, in the traditional way – using simple tools and basic ingredients, but utilizing them to the maximum, so as to create a delicious and nutritious meal. Whether you are cooking Swedish meats and balls, or "meatballs" the Danish Leverpostej (rough-chopped liverpaste served on dark rye bread) or the Norwegian smoked salmon, you will notice that the Scandinavian cuisine produces excellent results with simple and fast cooking methods.Special Equipment for Scandinavian Cooking  Most Scandinavian dishes don’t require you to purchase any special tools. However, having a coffee grinder helps with roasting and grinding spices and maximizes their volatile oils, which, in turn, provides your food with more flavor. One can successfully prepare quite a few Scandinavian dishes by using just basic kitchen instruments, but it is recommended that you stock your kitchen with a well balanced set of utensils that will help you reduce cooking time and will enable you to present your Swedish, Danish or Norwegian dishes in a more attractive way. Essential utensils like serving spoons, spatulas, forks, turners, scrapers and tongs should be part of your cooking "arsenal", together with other cooking instruments that make work in the kitchen more efficient. Ranging from cake pans, can openers, colanders, egg rings, poachers and holders, food dishers & portioners, food pans & food containers to other kitchen utensils, such as food scales, food scoops and fryer baskets & accessories, the Scandinavian cuisine needs a diverse cooking equipment set in order to produce the most sophisticated Scandinavian dishes. You should consider insulated food carriers if you are transporting the food and a full set of kitchen linens and uniforms if you wish to look like a pro. Here are a few other items that will come handy while cooking Scandinavian food: juicers, kitchen knives,

kitchen slicers, kitchen thermometers, measuring cups & measuring spoons, miscellaneous utensils, mixing bowls and skimmers & strainers.Scandinavian Food Traditions and Festival Festivities are moments of joy, when the family comes together in all the Scandinavian countries. Christmas is one of the most important holidays of the year. Food is very important on Christmas and on the smorgasbord or dinner table you can expect to find dishes such as: rice pudding, Christmas Ham, stockfish, Herring, cheese and bread, meatballs, small frying sausages, red cabbage, liver pâté, Veal brawn, spare ribs and the list goes on. Easter is also festively celebrated, although less stress is placed on the culinary aspect, as the religious aura tends to dominate the celebrations. Some of the most expected celebrations are national days – this is when each Scandinavian enjoys a traditional, home made meal. Each of the Scandinavian countries takes pride in their own variations of the food specific to the area. The Scandinavian cuisine is a rather conservative one, still, there are strong influences from the Italian and French cuisines. Many new restaurants are populating the large Norwegian, Danish or Swedish cities, and some of them often an extremely varied and exotic cuisine choice. Scandinavians love home cooking but they also love eating out, and for many festivities it is customary for the family to enjoy a dinner in a restaurant.