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And all study materials here will be Free. Cheese • A food consisting of the coagulated, compressed, and usually ripened curd of milk separated from whey • The curd of milk separated from whey, often seasoned and aged • A food derived from milk curd produced in a wide range of flavors, textures, and forms by the coagulation of the milk protein casein 3. Short crust. 4.1 IMPOR TANCE OF COOKING FOOD Think and make a list of reasons for cooking food. Originated in the USA and now has many variations; Cream: similar to cottage cheese but is made with full milk. Profitroles Prepared form chou paste. We do not assume any responsibility for the content of the posted material. • • Whey- The watery part of milk that separates after the milk sours and thickens. The texture of a cheese depends largely on the period of maturation. (EGG) IHM Hotel Management Food Production 1st year 1st sem notes on EGG EGGS Eggs are one of the most nutritious and versatile foods in the kitchen are served on their own, used as an ingredient in many dishes starting from soup to desserts. Classification of raw materials, preparation of ingredients. all ihm semesters notes in one android app 1st semester notes 2nd semester notes 3rd and 4th semester notes 5th semester notes 6th semester notes The material is intended for educational and personal purposes only. The notes provided for on this website represent the views of the individual authors of different books and notes and not ours. A salad is derived from the italian word “insalata”. There is a difference between aged meat and old meat. Firm cheeses are aged cheeses that still have some moisture that adds to the cheeses flavor. Older Posts Home. 6 Cheddar Edam Brie Types Of Cottage Cheese Cheese Feta Emmenthal Gouda Camembert Cream Cheese Parmesan The recognized categories are: Fresh; Soft; Semi-hard; Hard; Blue; Fresh Cheese:-Cottage: unripened low-fat, skimmed milk cheese with a granular curd. Occasionally a cheese souffle opens or closes a meal as a hot savory hors d'oeuvre. Cheese plate:- 16 cms in diameter used for the service of cheese and biscuits. Processing of Butter C. Types of Butter 02 01 02 01 15% 09 BASIC INDIAN COOKERY Some dry fruits burst automatically to liberate the seeds. Hydrogenated fats used in bakery products and confections have a high percentage of saturated fatty acids. Types Of Cheese And Its Classification - 2 Sem. These cheeses are typically cows milk cheeses that are made in large wheels and aged for a significant period of time. The cheeses are ripened for 1-36 months. Béchamel, the base for cream, cheddar cheese, soubise Veal velouté, the base for Allemande, Hungarian, curry Chicken velouté, the base for mushroom, supreme, Hungarian Fish velouté, the base for white wine, bercy, herb Brown or espagnole, the base for bordelaise, chasseur, lyonnaise, Madeira Tomato, the base for Creole, Portuguese Tea cup:- 19 cl capacity used for the service of tea and coffee with When subjected to hydraulic pressure, some of the fat is forced through the filter cloths, leaving behind a solid residue, known as the “Press Cake”.This is removed from the pan, allowed to cool, then pulverized and sieved. Although cheese can be made from milk from cows, sheep, goats, or water buffalo, there are seven basic types of cheese, based on texture, taste, appearance, and aging: Brief story of Sandwich. objectives of Cooking, classification of raw materials, preparation of ingredients, methods of mixing foods, effect of heat on various foods, weighing and measure, texture of food, Culinary terms. Complete protein foods such as milk, curds, paneer, cheese, buttermilk, and eggs could be used in small quantities in various preparations instead of including it in one meal only, e.g. learn the importance of striking a balance between retaining the nutritive value of food and food preferences of family members. The grains of fragrant long-grain rice (highamylose) tend to remain intact after cooking; medium-grain rice (highamylopectin) becomes more sticky.Medium-grain rice is used for sweet dishes, for risotto in Italy and many rice dishes, such as arròs negre, in Spain. Soup is a liquid or semi liquid mixture of vegetables and non veg items such as meat, sea food, poultry and herbs and spices. See our User Agreement and Privacy Policy. You can change your ad preferences anytime. Pasta Filata types are worked and stretched in hot water and salted using brine. The presentation is about various terms that are used in making cheese, basic cheese making steps and various International Cheeses. all ihm semesters notes in one android app 1st semester notes 2nd semester notes 3rd and 4th semester notes 5th semester notes 6th semester notes Classification of fish with examples. View Notes - housekeeping notes_1455191913907 from BHM 101 at IHM, Hyderabad. This ensures easy slicing. Examples of semi-soft cheeses include Raclette, Garroxta, and younger versions of Asiago. Typically semi-soft cheeses have been aged a little bit more than soft cheese and have less moisture. Examples of these cheeses include Gorgonzola, Roquefort, and Fourm d'Ambert. 7. Also known as mountain cheeses, alpine cheese are those that have been produced from the milk of animals from typically high altitude herds but also from herds in a cold climate. Barquette: A small boat shaped tart made of short crust pastry or puff pastry (blind baked) and then filled with savoury or sweet filling. VERNON COELHO ihm mumbai 2008-09 6 7. other types, produced by higher temperature cooking or by controlled fermentation and curd handling. it is said that the credit of inventing a sandwich goes to a famous gambler named Mr. Earl Sandwich. Asiago is divided into two categories based on the type of milk used, and how long the cheese is aged. This classification identifies six main groups of cheeses – hard, semi-hard, soft, surface mould, surface slime and blue-veined (i.e. The notes provided for on this website represent the views of the individual authors of different books and notes and not ours. 1) Table service, 2) English Service / Family Style F&B Service, 3) French service, 4) Silver service, 5) American / Pre-plated service etc. Simple Fruits 2. Soften the butter before spreading. Fish plate 20 cms in diameter 4. Most of these fishes are deep sea fishes. Cheddar types are salted before pressing. There is a fine line describing cheeses as soft or semi-soft. The notes provided for on this website represent the views of the individual authors of different books and notes and not ours. B. Soft Ripened or Bloomy Rind Cheese - These types of cheese are sprayed with a type of Penicillium mold that creates a velvety, pillowy and fluffy rind. The Spruce. Cook until it is set or done properly. FOOD & BEVERAGE SERVICE THEORY– I [HM1CO2] UNIT – I Introduction to catering – Different types of catering establishments, The smoke generated could be made from a variety of types of wood, which also affect the cheeses flavor. Cheese may appear in many ways, but should not be repeated in the same menu. Consommé cup:- Used for the service of thin soups only. 08 10% 2 Methods of cooking with special Application to meat, fish, vegetables, cheese, pulses … Airflow and humidity must be controlled because bacteria will grow on cut surfaces if there is too much moisture. The heat seals the outside part of the food and the juice inside the food cooks the food. Stearic acid, palmitic acid, myristic acid, and butyric acid are some of the saturated fatty acid. NSK NOTES KUMARS RECIPE FILE Page 3 those that cause spoilage are not dangerous to most human beings.Some of the fungi are useful. Wednesday, May 5, 2010. Historical developments in cheese manufacture and world market for cheese Lesson 2. The cheeses texture can range from soft to semi-firm. Classifying Cheese “Cheese Making Is More an Art Than a Science” Anshuman Kelsy 2. Fat-Soluble Vitamins. Fold the cooked omelet … Definition and standards of cheese INSTITUTE OF HOTEL MANAGEMENT, PUSA, NEW DELHI Sl. Put the eggs or mixture on the pan. Draw a Chart detailing the Classification of Soups and mention examples of each type. Cereal Bowl 13 cms in diameter 7. Extraction of the Cocoa Butter The cocoa fluid/mass is then fed into large felt lined steel pans fitted with a movable perforated lid. Meat plate ( Joint plate / dinner plate/ main course plate ) 25 cms in diameter 6. ... C. Types of Cheese D. Classification of Cheese E. Curing of Cheese F. Uses of Cheese iv) Butter A. Ballonttine: A hot or cold dish based on meat, poultry, game birds or fish and covered in aspic. THEORY : Unit-1 : Importance of kitchen in Hotel & Catering establishments; Aims and objectives of Cooking, classification of raw materials, preparation of ingredients, methods of mixing foods, effect of heat on various foods, weighing and measure, texture of food, Culinary terms. Convenience food, or tertiary processed food, is food that is commercially prepared (often through processing) to optimise ease of consumption.Such food is usually ready to eat without further preparation. This cheese isn’t distinguished by its method of production: it is just made with goat's milk. KITCHEN STEWARDING . Examples of soft cheeses include yogurt cheeses and Bel Paese. Examples of these cheese include Appenzeller, Comte, Gruyere, Beaufort, and Fontina Val d'Aosta. Hotel Management will deliver targeted technology and development news along with trends and statistics for a true hospitality professional. Terms • Coagulation- Change from a fluid to a thickened mass; curdle; congeal. They are miniature cream puffs which may be filled ( pastry cream, chocolate) or used plain. These are the cheeses that are firm enough to grate. Roasting is … Cellulose is a source of roughage and become coarse & tough with age. Best Italian Cheeses: Know about the complete guide and different types of italian cheeses like bocconcini, mozzarella cherry, pizza cheese, burrata, cream cheese… Do you know? The type of milk being used. Soon I'll be coming up with matching Cheese & Wine and also accompaniments for cheese. Smooth fillings like fish paste and cream cheese spread easiest at room temperature. Subscribe to: Posts (Atom) About Me. If you continue browsing the site, you agree to the use of cookies on this website. With roasting, direct heat is applied to the food. Notes performed by various types of food items available, they can be broadly divided into three groups as presented in table 3.1. E. Cooking of fish (effects of heat) 05 RICE, CEREALS & PULSES. Classification of Cheese by Production Method. Clipping is a handy way to collect important slides you want to go back to later. 2. Accompaniments: Bread rolls, slices and sticks, cheese straws, melba toast, corn chips and cream cracker biscuits are all popular accompaniments for soup along with butter. 2. Table 3.1 Function Nutrient Food 1. energy giving food carbohydrates and cereals, fats, sugar fats 2. body building food proteins pulses, milk, meat, chicken 3. regulatory and vitamins and fruits and vegetables Veg/Non-veg burger: Not essential: Potato/ Sweet potato chips, aerated drinks or ale. Food Sources of Saturated Fats: Animal products such as butter, cheese, and other high fat dairy products; marbled beef and higher fat processed meats; palm oil and palm kernel oil; coconut and coconut oil. Coffee cup:- It has a capacity of 10 cl and is used for the service of black coffee only. Group # 1. D. Selection of fish and shell fish. The following process is used to make Cheddar cheese: Process Notes Raw Milk Most soft ripened cheese have creamy pate. Use a palette knife for easy spreading 4. 1. 5. The three major types of ageing are described as follows; 1 Dry ageing: Ageing does not mean just storing meat in your refrigerator. ADVERTISEMENTS: In this article we will discuss about the classification of fruits:- 1. These cheeses are traditionally firm although there are some soft versions, with flavor components that are nutty and herbaceous. They are subdivided into 1.lean / white fish (0.5 % - 4% of fat), the most numerous which includes all the cods family (haddock, whiting etc) and white flat fish ( plaice, sole etc) and the perch family ( bass, red mullet and skate etc). The result is cheese with a milder flavor and softer, smoother texture than aged Asiago. As a cheese ages, its moisture level decreases and the cheeses become more firm. We have a great collection of Free Downloadable Reference Books for Hospitality Courses. Wednesday, May 5, 2010. It’s my fortune to go to at this blog and realize out my required stuff that is also in the quality booking hotel guangzhou . Coming to IHM Notes, so far we have covered a major chunk of B.Sc HHA subjects, in the main menu, you can find B.Sc HHA 3Yr. 3. GENERAL RULES FOR SANDWICH MAKING 1. Cooking of cheese 5. The flesh is boned, stuffed, rolled and tied up with a string, usually wrapped in muslin cloth then braised or poached. IHM Notes Site provides you with all kind of study materials required for Hospitality college reference. In no way we assume the authorship of the materials provided on this website. Types of Cheese Cheese is an important part of the garde manger tradition. D. Varieties of rice and other cereals. Methods of mixing foods, effect of heat on various foods, weighing and measure, texture of food, Culinary terms. The smoke generated could be made from a variety of types of wood, which also affect the cheeses flavor. These are found in animal foods such as meat, butter, cheese, and egg yolk and in plant foods such as coconut oil, palm oil, and cocoa butter. The majority of these cheeses come from in and around the Alps and are produced primarily in Switzerland, France, and Italy although versions in other regions of the world are produced. A. The term blue cheese is a classification describing a cheese that has been injected with a type Penicillium culture to create the spread of blueish green mold veins throughout the pate of a cheese. As we too had the trouble finding the best notes during our college days, we decided to create a platform where we can provide the best study materials all at one place. In no way we assume the authorship of the materials provided on this website. Simple Fruits: Simple fruits may be dry or fleshy, according to the nature of the pericarp. Introduction. all ihm semesters notes in one android app 1st semester notes 2nd semester notes 3rd and 4th semester notes 5th semester notes 6th semester notes Because of the wide range of styles, the chairs vary in height, width but as a guide, a chair seat is 18’' inches from the ground, the height from the ground to the top of the back of the seat 39’’ and the depth from the front edge of the seat to the back of the chair is 18 inches. ihm notes basically a place to get notes!! These ingredients give a unique flavor, taste and aroma to build a perfect soup.There are various soup categories which are mentioned below: Although categorized in multiple types, the essence of Gouda remains essentially the same throughout all of its variations. The smoky flavor permeates throughout the cheese giving it a unique flavor. The flavors are imparted, to a great extent, from the natural pastures on which the cattle graze, and the development of salt crystals gives it a crumbling texture as the cheese ages. Types of Asiago . Smoked cheeses are those that have been exposed to smoke for a period of time. B. Cereals– wheat rice maize Breakfast cereals like cornflakes, rice flakes, Choco flakes and pressed rice uses and storage; Pulses –its types and uses; Fruits and vegetables– classification and uses; Dairy products- milk –its uses composition and storage, classification and … Classifying Cheese - Cheese - Food colours - Flavours & essences - Dry fruits and nuts used in confectionery - Fresh and preserved fruits products - Food laws – Agmark. C. Cuts of fish with menu examples. Examples of these cheeses include Manchego, Comte, and Cheddar. For example, if cheese balls, or cheese crackers, are served with the salad, cheese should not be served again at the end of the meal.A well-planned menu never repeats flavors. Computer Applications in Bakery (to be taught in practical classes) Unit-1 : Computer fundamentals: History Information concepts and processing Elements of a computer processing system 06 i) PASTRY. Classification and identification. “Cheese Making Is More • • Brine- Water strongly saturated with salt. has a large range of flavours and textures, from dry and hard to soft and creamy. Each of the veloutés forms the basis of its own respective secondary mother sauce. internal mould and includes acid coagulated cheeses). There are a number of different varieties available, some made from … These are stored in adipose tissues and hence are called fat-soluble vitamins. Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. Classification of cheese 1. 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