UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT

Lab Manual
B.Sc. HHM/RCM/REM – 1
Subject code –HHP106
Foundation Course in Food
Production (Practical)
 UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT

L T P C
HHP-106
Foundation Course in Food Production
0 0 4 2
Marks : 100
Internal: 60 External: 40
COURSE OBJECTIVE: - Production is the one of most important components of the Hospitality; this course
is designed to make the student understand the basic of Food Production.

Course Outcome
1. Special efforts will be made to inculcate practical study skills
2. To develop the knowledge of Food Production
3. To guide the students about the importance and use of Production in the hospitality sector.
COURSE CONTENTS
S. No List of Practical Method
01 Kitchen tools & equipment Identification, Description, Uses & handling, Hygiene Demonstrations &
& Kitchen etiquettes, Knife handling, Safety and security in kitchen simple applications
02 Identification and Selection of Ingredients, Qualitative and quantitative measures Market survey/tour
used for Materials, Basic combining of materials and Pre preparation by combining Demonstrations &
ingredients, Kneading Blending and deep fat frying Matthi/ Samosa and Chutney simple applications
Vegetables – classification, Cuts - julienne, jardinière, macedoines, brunoise,
payssane, mignonnete, dices, cubes, shred, mirepoix, Preparation of salad dressings, .
Vinaigrette Dressing I. French, II. English, III. American
03 Basic Cooking methods and pre-preparations Blanching of Tomatoes and Demonstrations &
Capsicum, Preparation of concasse, Boiling (potatoes, Beans, Cauliflower, etc) simple applications
Frying - (deep frying, shallow frying, sautéing) , Aubergines, Potatoes, etc., Braising
- Onions, Leeks, Cabbage, Starch cooking (Rice, Pasta, Potatoes)
04 Cuts of Chicken and Fish Demonstrations &
simple applications
05 Stocks - Types of stocks (White Stock, Brown stock and Fish stock) Demonstrations &
simple applications
06 Sauces - Basic mother sauces, Béchamel, Espagnole, Veloute, Hollandaise, Demonstrations &
Mayonnaise, Tomato. simple applications
07 Egg cookery - Preparation of variety of egg dishes, Boiled ( Soft & Hard), Fried Demonstrations &
(Sunny side up, Single fried, Bull’s Eye, Double fried), Poached, Scrambled, simple applications
Omelette (Plain, Stuffed, Spanish), En cocotte (eggs Benedict).
08 Simple Salads & Soups: Cole slaw and minestrone, Potato salad and Cabbage Demonstration and
Chowder, Beet root salad and Gazpacho, Green salad and Cream of Tomato, Fruit simple applications
salad and Consomme.
09 Potato dishes: Pommes de terre frite, Pommes Puree, Pommes Au four, Pommes de Demonstration and
terre Lyonnaise Pommes de terre Allumetes. simple applications
10 Simple Menu: Cocktail de Fruits, Darne de Sole Grille, Pommes de terre Persil, Demonstration and
Carrot Vichy simple applications
 UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT

PRACTICAL NO. -2

Topic:
Identification and Selection of Ingredients Qualitative and quantitative measures.

Learning Objective:
Student will understand about Identification and Selection of Ingredients
Qualitative and quantitative measures that is Market survey/tour.

Student will understand about different types of vegetable cuts like julienne,
jardinière, macedoines, brunoise, payssane, Mignonnete, dices, cubes, shred,
mirepoix and the student learn about different type’s salad dressings also

Content:
• Identification and Selection of Ingredients
• Qualitative and quantitative measures.
• Market survey/tour
• Vegetables – classification of Cuts.
• Classification of vegetable means know about the vegetables cuts
sizes and shapes.
• Different types of vegetable cuts.
• We used different kinds of vegetable cuts preparing food in hotel
industries
 UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT

http://www.visualdictionaryonline.com/food-kitchen/kitchen/kitchen-
utensils/for-measuring_1.php

https://www.pinterest.com/pin/626633735622344142/
 UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT

MEASURING JUG
https://www.amazon.com/Measuring-Insulated-77L-Borosilicate-Restaurant/dp/B074CJL1Y7

http://www.davidarner.com/kitchen-measuring-tools-worksheet/
 UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT

WEIGHING MACHINE

https://www.flipkart.com/zblack-ts-500v-digital-30-kg-kitchen-
weight-machine-adapter-weighing-scale/p/itmescn8xygunghs

ELECTRONIC WEIGHING MACHINE

https://www.indiamart.com/modern-scale-company/products.html
 UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT

Measuring Spoons
Measuring spoons are used mainly for measuring dry ingredients such as spices, seasonings and
baking powders. Many recipes call for multiple ingredients and some, especially baking recipes,
require exact measurements for optimal results. Many sets come in small increments and can
measure ingredients from 1/8 teaspoon up to one full tablespoon. Measuring spoons are
manufactured with a variety of materials, including plastic, aluminum, copper, stainless steel and
chrome-plated steel.

Measuring Cups
Like measuring spoons, measuring cups come in a wide variety of materials and are used for
both dry and liquid measuring. Dry measuring cups usually measure from 1/8 cup up to a full
cup. Liquid measuring can sometimes be made of glass or clear plastic to help see the liquid
volume more clearly and will typically be equipped with a handle and pouring spout. Larger
liquid measuring cups can sometimes have a number of different measurements marked on their
surface differentiating enabling to measure ingredients in standard or metric volume and can
measure in liters or gallons.

Scales
Electronic and spring scales can help measure weight of ingredients or items helping to ensure
accuracy of ingredients or consistency in portion size. Baking or grilling time will vary with the
size and weight of meat items. A ham, for example, may recommend baking for 15 minutes per
pound, so an accurate weight is important when attempting to gauge doneness, especially if a
thermometer is not available. Baking recipes may also require measuring out a specific weight of
dough or other ingredients to help ensure a successful end result.

Thermometers
Thermometers have a wide range of usage around the kitchen and can come in many forms.
Freezer and refrigerator temperatures can be kept at optimal temperatures by monitoring
thermometers placed in those storage compartments. Probe-type thermometers can help
determine the doneness of meats and other items when inserted into the core product. Liquid and
candy thermometers can be useful for monitoring tempered liquids used for baking or
confection-making and grease used for deep frying.
 UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT

Vegetables - classification Cuts - julienne, jardinière, macedoines, brunoise,

payssame, mignonnete, dices, cubes, shred, mirepoix Preparation of salad
dressings

VEGETABLE CLASSFICATION: Vegetables can be classified into two

different categories the ones which grow above the soil and the other which grow
below the soil

1. Above the soil

• Leaves - cabbage spinach mustard leaves and water cress
• Flowers - cauliflower Broccoli and globe artichokes
• pods - green peas beans lentils (dals)
• stems - celery asparagus seakale
• fungi - Mushrooms II.

Below the soil

• Roots - carrots radish turnips and beet root

• Tubers - potato 40m (Jimikand ),artichokes tapioca sweet potato
• Bulbs - onions , garlic, shallots , leeks
STANDARD VEGETABLES CUTS
1) Brunoise: vegetables are cut into fine dices.—carrot, Radish
2) Macedoine: vegetables are cut into ½ cm dices. -- carrot, Radish
3) Julienne: vegetables are cut into very thin strips (1 ½ ˝ long). carrot, Radish
4) Jardinière: vegetables are cut into baton shape (1˝ x ¼ ˝ x ¼ ˝).Potato
5) Paysanne: vegetables are cut into small triangles, circles and squares- uniform
shape. -- Capsicum, ball papers, cucumber
6) Wedges: tomato or lemon cut into four or six pieces. --Onion,
7) Mirepoix: vegetables mixed (onions, carrots, celery, leeks) cut into rough
dices.-- onions, carrots, celery, leeks
8) Chiffonade: Shredded leafy vegetables.—spinach,cabbage.
9) Matignon: Evenly cut root vegetables.—Carrot ,Radish
10) Chateau: Turning of vegetables into barrel shape.---potato
 UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT

VEGETABLE CUTS

The vegetable cut selected for a particular dish must complement the dish it is
being used for. For example, a robust casserole would require larger pieces than a
light consommé. Many other loose descriptions exist, e.g. strips, bite-sized pieces,
chunks, and slivers. The following are the traditional cuts used in the hospitality
trade:

This is a very
small diced
cube, sized
between 1–
3mm square. It
is often used as
a garnish for
consommé.
Typical
vegetables
Brunoise used are carrot,
https://s-media-cache-
onion, turnip
ak0.pinimg.com/originals/c1/4e/38/c14e38accf872c5f9e
and celery.
06dfa2e2f56108.jpg

Chiffonade Finely sliced or

shredded green
leafy
vegetables,
usually lettuce
or spinach,
http://ileytecnicas2.tripod.com/id52.html used as a base,
garnish or in
 UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT

soups.

A long thin
baton, about
2cm long and
approximately
3mm wide and
3mm thick.
They can be
Jardinere slightly larger
depending on
their use.

http://www.bestcocktails.co.in/2015/07/batonnets.html

Long thin
matchstick
shaped pieces
http: about 4cm in
length.
Julienne
//w
ww.

diets
inreview.com/diet_column/food/?id=30578
 UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT

This is a diced
cube, 0.5cm
(5mm)
square, which
is larger than
the
brunoisecut.
Typical
vegetables
Macedoine
used are carrot,
http://www.serveright-food.com/types-of-cuts/ onion, turnip,
beans and
celery.

Matignon Roughly cut

vegetables
cooked in
butter with
ham, thyme
and bay leaf,
finished by
deglazing the
pan with a little
Maderia.

https://www.pinterest.co.uk/pin/375628425150622342/
 UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT

A mixture of
roughly-
chopped
vegetables used
as a base for
sauces or to
enhance the
flavour of meat,
fish and
shellfish dishes.
http://www.alamy.com/stock-photo-kitchen-main-cuts- Normally onion,
of-the-vegetables-cutting-mirepoix-41899390.html celery and
carrot are used

Mirepoix

This cut may be

squares,
triangles,
circles or half-
rounds. In
order to cut
economically,
the shape of
the vegetable
will decide
https://www.pinterest.com/pin/74309462584246356/
Paysanne which shape to
choose. All are
cut thinly,
about 1–2mm
thick.
 UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT

SALAD DRESSINGS

A. Vinaigrette can be made by three ways:-

I. French: 3 parts oil 1 part vinegar, French mustard and seasoning.
II. English: 1 part oil 2 parts vinegar, mustard and seasoning.
III. American: equal quantities of vinegar and oil, seasoning and sugar.

B. Lemon dressing: same as vinaigrette dressing using lemon juice instead

of vinegar.
C. Acidulated cream: 3 parts cream 1 part vinegar and seasoning.
D. Mayonnaise
E. Thousand island dressing: mayonnaise, hard boiled eggs, tomato ketchup,
chopped gherkins, chopped onions, pimentos, olives and paprika powder.
F. Russian dressing: mayonnaise, chili sauce, horseradish, minced onion.
G. Roquefort dressing: French dressing with cheese.
H. Piquant dressing: French dressing, dry mustard, chopped onion and paprika
powder.
I. Anchovy dressing: French dressing with chopped anchovies.
J. Honey lemon dressing: honey with lemon juice.
 UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT

Preparation of Salad Dressings.

Definition: - A dressing is usually served with all types of salads.it
adds flavour,provides food value, digestion, Improves palatability and
appearance. Dressings is in a liquid or semi-liquid form, a mixture of
oil-vinegar, seasonings or egg or cream, etc

THE BASIC DRESSINGS ARE:

Mayonnaise, Vinaigrette or French dressing, Lemon

Dressing, Mustard Cream And Acidulated Cream.

Mayonnaise:- Is Also Known As A Basic Cold Sauce And Has

Numerous Derivatives. It Is Used For Cold Dishes, the Coating of
Fish, Meat, Eggs, Etc

MAYONNAISE

https://www.epicurious.com/recipes/food/views/easy-aioli-242695
 UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT

Vinaigrette: - Can Be Made, In The French, English Or America Style.

The Ratio Of Ingredients Vary.

VINAIGRETTE DRESSING
https://www.soscuisine.com/recipe/classic-vinaigrette

French:-3 Part Oil and One Part Vinegar and French Mustard
and Seasonings.

FRENCH DRESSING

https://ifood.tv/french/229085-clear-french-dressing
 UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT

English:-One Part Oil And 2 Part Vinegar, Mustard and Seasonings.

ENGLISH DRESSING

http://www.ja.be/lifestyle/gezondheid/7-tips-om-week-gezond-
eten.html/attachment/vinaigrette

American:-Equal Quantities of Vinegar and Oil. Seasonings and Sugar.

AMERICAN DRESSING

https://www.wabel.com/p/peter_spak_gmbh/8237/spak_salad_
dressings
 UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT

LemonDressing:-Same as Vinaigrette Using Lemon juice instead

of vinegar.

LEMON DRESSING

https://www.epicurious.com/recipes/food/views/simple-
lemon-vinaigrette-51183020

Acidulated Cream:-3 Part Thin Cream and 1 Part vinegar Or Lemon Juice, Sail
and Pepper.

ACIDULATED CREAM DRESSING

https://mangoetavocat.wordpress.com/photography/
 UNIVERSITY INSTITUTE OF TOURISM AND HOSPITALITY MANAGEMENT

Expected Outcome:
1. Students will be able to understand the market and purchase the right
ingredients.
2. Students will be made surveyor.
3. Student will understand about different types of vegetable cuts
Identification standard which are required in the Hotel industry.
4. Students will understand and learn how to make different kinds of salad
dressings.

Caution:
1. Avoid running in the kitchen.
2. Never push and pull in the kitchen operation.
3. Never talk with a loud ton.
4. Never walk with knife in your hand.