1.What are different equipments used in Quantity training production???

Production equipments such as cooking ranges, ovens, mixing machines and grinders,
boilers and steamers, cleaning equipments such as vessel washers are great examples
of heavy duty equipments.

3.Principles of Indenting for volume cooking

The basic principles of indenting are as follows:

1. Yield of a product

2. Type of an event

3. Regional influence

4. Service style

4.Points to be noted while planning Industrial catering & Institutional catering

Mostly institutional catering prepares food not for profit but to provide food to students
as a basic need. Mostly in schools it is compulsory to provide mid day meals. So the
main customers are the students.

School canteens

University hostels

College dining halls

Professional institutions.

Industrial Catering:

Mostly catering is done for industrial workers in industries. A full balanced meal is
provided which is nutritious and wholesome in nature. All meals are prepared and
served in dining areas to workers in shifts as in industries shits are carried out.

8. Points to be in mind for designing store room for bulk production?

1.It is wise to set the store room nearer to the preparation area and close to receiving
area.

2.Designing should be done in such a way that there should be a smooth flow of work in
between receiving, preparation area.
3.Type of establishment and volume of business plays a great role in designing of a store
room.

4.Store room should be spacious and free from all sorts of insects, pests and rodents.

5.humidity level should be low in the store with well lit and proper ventilation is a must.

9. Write in detail about hospital catering and its function

The Catering System shall provide food service for staff, inpatients, outpatients, and
ambulatory patients as appropriate. The patient food service will include catering for
the special dietary needs of patients, food service to VIP rooms and provision of
nourishment and snacks between scheduled meal services.

10. Write a detailed note on off premises catering

Off-Premises Catering:- Off-premises catering has always been a specialized business.

It is the service of meals in offices, clubs, canteens and also in individual homes. In this
reference, premises means the area where food is planned and prepared

12. what is the difference between Carry and Gravy?

Curries are formed after adding water to a dish being cooked. Gravy is cooked
separately from the dish. Curries are formed after adding water to a dish being cooked
in oil with various masalas. Gravy: It is the natural juice that runs off meat while it is
being roasted

13.Three types of Gravies?

1. Onion Tomato Masala:

This is also known as brown onion gravy or onion tomato gravy. This gravy is also known
as lababdar gravy

2. Makhni Gravy:

This is a very popular gravy from north India and is used for many preparations such as
murgh makhni

3. White Gravy:
This gravy is white to blonde in colour. The base of this gravy is boiled onion paste and
the gravy is thickened by nut pastes.

14.Various types of kebabs?

1.Tandoori Chicken Kebab

Tandoori chicken kebabs are the epitome of smoky perfection.

2.Seekh Kebab

Seekh kebabs are a staple at Indian barbecue gatherings.

3.Galouti Kebab

Galouti kebabs are an example of the finesse of Indian cuisine. Originating from
Lucknow, these kebabs are made from finely minced meat

4.Shami Kebab

Making its way all the way from Hyderabad, Shami kebabs are the ideal choice for family
gatherings.

5.Chapli Kebab

The chapli kebab is originated from the North-Western region of India

15.What is Menu planning.

Menu planning is the process of deciding what you will eat for each meal, including
main dishes, side dishes, and desserts. It also entails knowing how many meals to plan
for and when to serve them. Daily activities and scheduling variations may complicate
the menu planning process.

Bakery and patisserie

1.What is the role of each ingredient in cake making process?

1. Flour: Typically, all-purpose flour or cake flour is used as the base ingredient in the
cake batter.

2. Sugar: Granulated sugar is commonly used to sweeten the cake.

3. Eggs: Eggs are used as a binding agent and to provide structure to the cake.
4. Butter or Margarine: These fats add moisture and flavor to the cake.

5. Milk or Water: Liquids like milk or water are added to provide moisture to the batter.

6. Baking Powder or Baking Soda: These leavening agents help the cake rise and create
a fluffy texture.

7. Flavorings: Vanilla extract or other flavorings may be added to enhance the taste of
the cake.

8. Salt: A small amount of salt is often used to balance the flavors.

2.learn different methods of cake making

1.Creaming method

This method begins by beating soft butter with sugar. Sugar crystals create tiny air
pockets that expand in the oven and raise the cake. Flour is mixed in by hand at the end
to decrease gluten formation

2.Foaming method

The main point of this method is to whisk eggs with sugar very well, to beat in as much
air as possible. These air bubbles expand in the oven and raise the cake.

3.Reverse creaming method

This method is reversed because flour is added at the beginning, but it’s mixed with
butter before adding eggs.

3.what are various types of pastries?

1.Puff Pastry. ...

2.Short Crust Pastry. ....

3.Phyllo (Filo) Pastry. ...

4.Rough Puff Pastry. ...

5.Choux Pastry.

6. what is the role of sugar in cake making?

It keeps baked goods soft and moist.

The bond between sugar and water allows sugar to lock in moisture so that items such
as cakes, muffins, brownies, and frostings don't dry out too quickly.

7. what is the difference between Margarine and butter?

Margarine is a blend of oils that are mostly unsaturated fat. Butter is made from cream
or milk. The type of fat found in animal products, such as cream, is mostly saturated fat.
Replacing saturated fat with unsaturated fat may lower the risk of cardiovascular
disease.

8. Uses of egg?

Eggs play an important role in everything from cakes and cookies to meringues and
pastry cream — they create structure and stability within a batter, they help thicken and
emulsify sauces and custards, they add moisture to cakes and other baked goods, and
can even act as glue or glaze.

9.In how many ways the refined flour is used?

What Is Refined Flour? Refined Flour is the finest type of wheat flour containing high
calorie content but minimal nutritional value that is used to make pizza, bread, samosa,
kachoris, puri, cakes and biscuits

10.Types of sugar used in cake making?

1.Granulated sugar

2.Caster sugar

3.Icing sugar

4.Brown sugar

5.Molasses

6.Black treacle

7.Glucose syrup
8.Sanding sugar

9.Isomalt