Indian Regional Cuisine (IRC): Important Questions 3rd Sem 2024 Most repeated questions
- Indenting Plays an important role in bulk food production-Explain. Write the principles of Quantity Cooking.
Indenting in bulk food production refers to the process of placing orders for supplies and ingredients in advance of their need. This helps to ensure that there is a sufficient quantity of materials on hand to meet production demands, avoid stockouts, and minimize waste.
Principles of Quantity Cooking:
- Forecasting: Accurately predicting the quantity of food that will be needed.
- Standardization: Using standardized recipes and portion sizes to ensure consistency and efficiency.
- Purchasing: Procuring ingredients in bulk to obtain better prices and reduce waste.
- Storage: Properly storing ingredients to maintain their freshness and quality.
- Preparation: Preparing food in advance to reduce workload during peak times.
- Portion control: Serving appropriate portion sizes to avoid overserving and waste.
- Write briefly origin and history of Indian Sweets. Mention the ingredients and sweeteners used in Indian sweets.
The origin of Indian sweets can be traced back to ancient times. The earliest known references to sweets in India are found in the Rig Veda, a sacred Hindu text dating back to around 1500 BCE. Indian sweets have been influenced by various cultures, including Persian, Mughal, and British.
Ingredients and Sweeteners:
- Milk and milk products: Milk, ghee, khoya, and chhena are commonly used in Indian sweets.
- Sugar: Sugarcane and jaggery are the primary sweeteners used in Indian sweets.
- Spices: Cardamom, saffron, cloves, and nutmeg are often used to flavor Indian sweets.
- Nuts: Almonds, cashews, pistachios, and walnuts are commonly used in Indian sweets.
- Fruits: Mango, banana, and papaya are sometimes used in Indian sweets.
- Write about tandoor, its types and fabrication. Maintain Marination/ food prepared/History and origen.
Tandoor:
A tandoor is a cylindrical clay oven that is used to cook a variety of foods in Indian cuisine. It is typically heated by burning charcoal or wood.
Types of Tandoors:
- Traditional tandoor: A large, freestanding oven that is used in restaurants and homes.
- Portable tandoor: A smaller, portable oven that is often used for outdoor cooking.
- Gas tandoor: A tandoor that is heated by gas instead of charcoal or wood.
Fabrication:
Tandoors are typically made from clay or brick. The clay is shaped into a cylindrical form and then dried and fired in a kiln.
Marination/Food Prepared:
Tandoors are used to cook a variety of foods, including: - Kebabs: Marinated meat or vegetables that are cooked on skewers.
- Naan: A leavened bread that is cooked on the walls of the tandoor.
- Roti: An unleavened bread that is cooked on the walls of the tandoor.
- Tandoori chicken: A whole chicken that is marinated and cooked in a tandoor.
History and Origin:
The origin of the tandoor can be traced back to ancient Central Asia. It is believed that the tandoor was brought to India by Persian invaders in the 11th century.
- Gujarat is primarily a vegetarian state discuss with resons. Write 5 course vegetarian menu.
Gujarat is primarily a vegetarian state due to a variety of reasons, including:
- Religious beliefs: Many Gujarati people follow Jainism and Hinduism, both of which emphasize vegetarianism.
- Cultural traditions: Vegetarianism has been a part of Gujarati culture for centuries.
- Availability of ingredients: Gujarat is home to a variety of fruits, vegetables, and grains that can be used to create delicious vegetarian dishes.
5 course vegetarian menu: - Appetizer: Dhokla (steamed snack made from gram flour and yogurt)
- Soup: Tomato soup
- Main course: Vegetable curry with roti
- Side dish: Aloo matar (potato and pea curry)
- Dessert: Gulab jamun (deep-fried sweet made from milk solids and sugar)
- Classify equipment with example. Write in detail what points to bear in mind while procuring Equipment for large scale food production.
Classification of Equipment:
- Preparation equipment: Knives, cutting boards, peelers, graters, blenders, mixers, food processors
- Cooking equipment: Stoves, ovens, ranges, grills, fryers, steamers, tandoors
- Baking equipment: Mixers, ovens, proofing cabinets, cooling racks
- Storage equipment: Refrigerators, freezers, dry storage shelves, containers
- Serving equipment: Plates, bowls, cutlery, serving dishes, chafing dishes
Points to consider while procuring equipment for large scale food production: - Quality: Ensure that the equipment is of high quality and durable.
- Size: Choose equipment that is appropriate for the size of your operation.
- Efficiency: Select equipment that is energy-efficient and easy to use.
- Safety: Make sure that the equipment is safe to operate and complies with all safety regulations.
- Cost: Consider the cost of the equipment, as well as the cost of maintenance and repairs.
- Warranty: Purchase equipment with a warranty to protect your investment.
- What do you mean by rechauffe cookery. Explain Rechauffing of left over foods and also explain how to identify the food for regeling.
Rechauffe cookery refers to the process of reheating leftover food. It is a way to reduce food waste and save money.
Rechauffing of leftover foods:
- Leftover food should be reheated to a temperature of 165°F or higher to kill any harmful bacteria.
- Food should be reheated quickly and thoroughly.
- Leftovers should be stored in the refrigerator within two hours of cooking and consumed within a few days.
Identifying food for reheating: - Food that is still cold to the touch is safe to reheat.
- Food that has been sitting out for more than two hours should be discarded.
- Food that has an unpleasant odor or appearance should be discarded.
- Write history and methodology, equipments used and meres of Hyderabadi, Tamil Nadu, Goan cuisines.
Hyderabadi Cuisine:
- History and methodology: Hyderabadi cuisine is a fusion of Persian, Turkish, and Indian culinary traditions. It is characterized by its use of rich spices, fragrant herbs, and flavorful ingredients.
- Equipment used: Tandoor, karahi, wok, pressure cooker, blender
- Meres: Biryani, haleem, kebabs, nihari, kheer
Tamil Nadu Cuisine: - History and methodology: Tamil Nadu cuisine is a South Indian cuisine that is known for its vegetarian focus and use of coconut milk. It is also influenced by Sri Lankan and Malayalee culinary traditions.
- Equipment used: Idli steamer, dosa tawa, blender, pressure cooker
- Meres: Sambhar, rasam, idli, dosa, pongal
Goan Cuisine: - History and methodology: Goan cuisine is a fusion of Portuguese, Indian, and Malayalee culinary traditions. It is known for its use of seafood, coconut milk, and spices.
- Equipment used: Tandoor, wok, blender, pressure cooker
- Meres: Fish curry, vindaloo, sorpotel, bebinca, balchao