FOOD PRODUCTION ASSIGNMENT

MADE BY: 1) NISHANT RAJPUT

2) NISHANT SYAL
3) PHILIP GEORGE
4) POOJA RANI
TYPES OF POTATOES
 Types of potatoes
The history of the potato has its roots in the winds wept
Andes Mountains of South America. It is an austere
region plagued by fluctuating temperatures and poor
soil conditions. Yet the tough and durable potato
evolved in its thin air(elevations up to 15,000 feet),
climbing ever higher like the people who first settled the
region
 La Ratte potatoes are small to medium in
size and are oblong, ovate, and have a
slight curve with an irregular bumpy
Ratte Potatoes shape. The smooth, golden skin has a few
shallow eyes and is speckled faintly with
tan and dark brown spotting. The flesh is
firm, waxy, dense, and golden yellow.
When cooked, La Ratte potatoes are soft
and tender and offer buttery flavors with
pronounced nutty undertones of hazelnut
La Ratte potatoes are an excellent source
of potassium, vitamin C, starch, and fiber
 purple potatoes are the eye
catching gems of the potato aisle.
Like other members of
Purple Potatoes the potato family (Solanum
tuberosum), they come from a
tuber plant native to the Andes
mountain region in South
America. ... They have a denser
texture and slightly nuttier,
earthier flavor than
white potatoes.
 The Red Pontiac, also known asDakota
Chief, is a red-skinned earlymain crop
potato variety originallybred in the U.S.,
Red Potato and is sold in theSoutheastern United
States, Canada,Australia, Algeria, the
Philippines,Venezuela and Uruguay.The
plants are large and spreading with
angledstems and large light purple
flowers.The potatoes are deep-eyed
andround with dark red skin and white
waxy flesh, though can be knobbly if soil
moisture is uneven. the skin colour can
fade significantly,leaving only the eyes as
red.
 Russets are actually a family of potatoes
which share the same russet-colored skin.
Russet Of the starchy variety, they make for a
lovely base in mashed or baked potato
recipes. The best russets will be both
large and firm, while their skin will be
thick and rough. As with all
potatoes, avoid those that are green and
ensure you eat those that
have sprouted sooner, rather than later.  
 Yukon Gold
Both buttery and smooth, the inside of
Yukon Gold these potatoes look precisely like they
taste. The Yukon is an all-purpose potato,
so you’re free to incorporate it into your
favorite potato-centered dishes. Don’t
have one yet? Try this spicy chorizo and
potato soup or these Israeli potato
bourekas.  Whichever you choose, just be
sure to double the recipe and spread the
deliciousness around.
 Russian Banana
The Russian banana is a type of
Russian Banana fingerling, which belongs to the heirloom
family of potatoes. Heirlooms are any
cultivar that maintain their traits through
open pollination, so their genetics are not
interfered with by hybridization. Like all
fingerlings, the Russian nanana is a
waxy, nub-like tater. But unlike all
fingerlings, its flesh is an ebullient
yellow.
 Jewel sweet potato

Jewel sweet potato The jewel sweet potato, with its copper
skin and deep-orange flesh, is probably
what you think of when you think sweet
potato. It's traditionally used for baking
and casseroles, especially around
holidays. But there are also sweet
potatoes, such as the hannah variety, that
doesn't have an orange interior at all.
 French fingerling
potatoes are small to medium in size and
French fingerling are slender and cylindrical in shape with
rounded ends, averaging 6-7 centimeters
in length. The rose-colored skin is thin
and smooth with some shallow eyes and
brown spotting scattered across the
surface. The flesh is firm, dense, slippery,
and is a marbling of pink and ivory.
French fingerling potatoes stay firm and
waxy when cooked and offer a robust,
earthy, nutty, and buttery flavor
 Hannah sweet
Hannah sweet
Also known as the Sweet Hannah and the
Yellow Hannah sweet potato, Hannah
sweet potatoes grow in warm temperate
climates and are similar in texture to a
traditional white potato, often be used as
a substitute for the tuber.
 Austrian crescent potato
tan skin, light yellow flesh As lovely as
Austrian crescent the rising crescent moon on a summers
potato eve, with unearthly yields. Forget fingers:
some sources mention Austrian Crescent
tubers as long as 10"! Also called kipfel,
the German word for a croissant.
Croissants have the butter baked in, but
we recommend slathering your roasted
fingerlings. Combine with Magic Molly
and AmaRosa for a rainbow potato salad.
Moderate scab resistance
SAUCES & GRAVIES
 SAUCES AND GRAVIES
•A sauce or gravy is rich flavoured, thickened liquid used to complement
another food item. Sauces and gravies enhance the flavour , moistness and
appearance of meats , vegetables , fish , poultry , and desserts. The main
difference between sauces and gravies is the flavour. A sauce does not
possess the same flavor as the food item it accompanies . Gravies possess
the flavor of the meat with which they served.
 SAUCES
• Sauces are usually classified as warm sauces, cold sauce, and dessert or
sweet sauces. Warm sauces consist of leading sauces and small sauces.
Small sauces are variations of the leading sauces. Cold sauces are
served cold with both hot and cold foods. Dessert or sweet sauces
contain a high percentage of sugar and are usually served with dessert
items. Butter sauces , although used frequently in commercial
kitchen ,are not considered a major sauce category because they are
easy to prepare.
 WARM SAUCES
• Warm sauce (also known as leading sauces and small sauces ) are the most popular and
numerous of the three major sauce categories . Warm sauces can be served with all foods.
• Leading sauces ( also known as mother sauces ) 5 types of mother sauces are
• BROWN OR ESPAGNOLE SAUCE
• BECHAMEL SAUCE
• VELOUTE SAUCE
• HOLLANDAISE SAUCE
• TOMATO SAUCES
 BECHAMEL
• COMMONLY KNOWNS AS WHITE SAUCE.
• MADE WITH ONE PART ONE WHITE ROUX AND 10 PART OF
MILK.
• MADE FIRST BY LOUIS DE BEHCAMEL , CHIEF STEWARD OF
KING LOUIS XIV.
 VELOUTE
• LITERALLY MEANS VELVET.
• MADE WITH BLOND ROUX AND WHITE
STOCK(CHICKEN,FISH,OR VEAL)
• VERY LIGHT AND BLOND COLORED.
 ESPAGNOLE(BROWN SAUCE)
• MEANS SPANISH
• DATES BACK TO THE 18TH CENTURY .
• FINEST HAM AND TOMATO WAS SAID TO COME FROM SPAIN.
• THICKENING RICH BROWN STOCK WITH BROWN ROUX.
 TOMATO SAUCE
• TRADITIONAL FRENCH TOMATO SAUCE IS THICKENED WITH
BUTTER ROUX,
• MORE COMMONLY ASSOCIATED WITH ITALIAN CUISINE.
• FRENCH RECIPE INCLUDES TOMATO CONCASSE, PORK,
VEGETABLE THICKENED WITH ROUX.
 HOLLANDISE(DUTCH SAUCE)
• WARM, EMULSIFIED SAUCE.
• BASED ON EGG YOLKS AND BUTTER.
• IN FRENCH IT MEANS DUTCH STYLE.
 MAYONNAISE
• A COLD EMULSIFIED SAUCE BASED ON EGG YOLK.
• CONSTITUTES OF EGGS YOLKS, OIL, VINEGAR OR LEMON
JUICE .
• IF NOT HANDLED WELL ,IT CAN CURDLE.
 TYPES OF GRAVY
• CREAM- cream gravies are made by added milk to the roux instead of stock or
water.
• NATURAL PAN GRAVY (au jus)- un-thickened gravy that is served with roast
beef. Water or stock is added to meat dripping and the gravy is simmered.
• BROWN GRAVY – Brown gravy is prepared by cooking the flour and fat
mixture (roux) until it is browned .
• Brown gravy is the basic to make giblets, mushroom, onion, and vegetables
gravies.
 CHARACTERISTIC OF A GOOD GRAVY

• SMOOTH AS CREAM
• COMPLEMENTS THE FLAVOUR OF THE ENTREE IT ACCOMPANIES
• ALWAYS THICKENED WITH A ROUX
• THE LONGER A ROUX IS COOKED, THE LESS THICKING POWER IT
HAS.
• USE RECONTITUED SOUP OR BASE AS STOCK.
• SEASON TO TASTE.
 SERVING POINTS
•SERVE HOT OVER HOT FOODS.
•COVER CONTAINER OF GRAVY AFTER IT HAS SIMMERED .
-PREVETS FORMATION OF A “SKIN” ON TOP.
 TYPES OF GRAVY
• WHITE GRAVY
• RED GRAVY
• BROWN GRAVY
• SHAHI GRAVY
• GREEN GRAVY
• YELLOW GRAVY
TYPES OF MUSHROOMS
 PORTOBELLO
MUSHROOMS
•Type of agaricus bisporus.
•It is the oldest variety of mushrooms.
•They were once only imported from Italy but
now they grow all over the United States.
•They are large and have a meaty flavor.
 CREMINI
MUSHROOMS
• Type agaricus bisporus.
• They are just an older version of the button
mushroom. 
• Because of their age, their a bit browner and
bit firmer, which means they're great for
soups and stews.
MAITAKE MUSHROOM
• The grifola frondosa species is also known as
"hen-of-the-woods," "ram's head," and
"sheep's head.
• Popular for centuries in Japanese and
Chinese cuisine.
• They generally grow at the base of oak trees.
 BUTTON MUSHROOM
• Type agaricus bisporus.
• Come in white and brown varieties.
• Most popular mushroom in the United States.
• They are mild in flavor and have a propensity
to blend with any dish.
 HEDGEHOG
MUSHROOM
•The hydnum repandum is also known as the
"sweet tooth”.
•Easily identifiable because of its yellow or
orange cap, toothy underside, and fruity odor. 
 MOREL MUSHROOM
• They are honeycomb-textured wild morchela.
• Especially popular in French cuisine.
• Hard to find and therefore are expensive.
• These mushrooms have a tougher feel and a
nutty flavor.
SHIITAKE MUSHROOM
• They are of lentinula edodes species of
mushrooms.
• Often used in Asian cuisine. 
• The long stems, dark brown top, umbrella-
like cap are removed during prep because
they are too tough to chew.
 PORCINI MUSHROOM
• Boletus edulis is more commonly called
"porcino" or "fungo porcino” Italian for
"hog mushrooms." 
• They generally have a reddish-brown cap that
sits atop a white stem.
• Porcini are often used in risottos and soups.
LOBSTER MUSHROOM
• Pretty easy to pick out of a lineup because of
its bright red color and seafood-like smell and
taste when cooked.
• It's not actually a mushroom. It's a mold that
attacks mushrooms.
 ENOKI MUSHROOM
•The flammulina velutipes is another favorite in
Japanese cuisine.
•The long white mushroom works especially
well in soups, noodle dishes, and salads.
 CHANTERELLE
MUSHROOM
• Cantharellus cibarius are known for their
fan-like shape.
• Come in a variety of colors ranging from
orange to yellow to white. 
• They have a fruity odor, their taste is more
earthy, which makes them perfect for stews
and soups.
 CLAMSHELL
MUSHROOM
• These mushrooms grow in clumps.
• They are quarter-size caps and have a
crunchy texture. 
• Because of their fishy flavor, they're perfectly
paired with all manner of seafood dishes.
 OYSTER MUSHROOM
• The mushroom has a broad, fan or oyster-
shaped cap.
• They range from white to gray or tan to
dark-brown.
• The flesh is white, firm, and varies in
thickness due to stipe arrangement.
BOTANICAL Desciption
•Scientific NAME :
SOLANALES
LYCOPERSICUM L.

•Order:
SONANLES

•FAMILY :
• Solanaceae
History and Origion
• TOMATO has its origin in the SOUTH
AMERICAN Andes. The cultivated tomato was
brought to Europe by the Spanish in the
sixteenth century and later introduced from
Europe to southern and eastern Asia, AFRICA
and the MIDDLE EAST. More recently wild
tomato has been distributed into parts of south
AMERICA and MEXICO.
 Common Names
•

• Tomato ( spain , France )

• Tomato ( Indonesia )
• Faan ke’e ( china )
• Tomatoi ( west Africa )
• Jitomate ( Mexico )
• Pomodoro ( Italy )
 Nutrients in tomatoes
• Tomatoes contribute to a healthy , well- balanced diet .

• They are in minerals , vitamins, essential amino , sugars and dietary

fibres .

• Tomato contains much vitamin B and C , iron and phosphorus.

Botanical description

•ROOTS: Tap root system depth of 50cm or more .

•Stem : Growth habit is erect to prostate . Plant height is 2-

4m. The is solid , coarse, hairy and glandular.

•Leaf : Spirally arranged , 15-50cm long and 10-30cm wide .

Leaflets are ovate to oblong , covered with glandular hairs .
• Flowers :
Bisexual , 1.5cm in diameter .

Fruits :
Fleshy berry , globular to oblate in
shape and 2- 15 cm in diameter . The immature
fruit is green and hairy . Ripe fruits range from
yellow , orange to red. It is usually round
smooth.

Seeds :
Numerous , kidney or pear shaped.
They are hairy , light brown 3-5mm long 2-
4mm wide .
 Tomato Insects

• Tomato fruit worm

• White fly
• Aphid
• Root knot nematode
TOMATO FLOWER
 Use of tomato
• Tomato is a fruit that is also considered a vegetable and is
extensively used in mking a wide variety of dishes .
• It is used in vegetarian as well as non vegetarian dishes all over
the world and also for snacks .
• It is famous for being used in pizzas , sandwiches and coctails
too.
• This widely used fruit has many nutritional benefits in addition
to its preference in many cultures .
Health Benefits Of Tomatoes
• Filling Food
• Vitamins and Nutritional Content
• Controls heart Rate
• Prevents Eye Diseases
• High Blood pressure
• Good for bones and Teeth
• Protects from free Radicals
• Anti Cancerous
THANK YOU