What factors influence food trends?

Environmental factors such as weather, time of day, the immediate setting, or advertisements also influence food choices. Restaurants and markets often take advantage of this. For example, a grocery store might put food at eye level to encourage shoppers to purchase it.

Cooking II Unit V II Pokhara University

 

Cooking

Introduction

Cooking is a process of chemical and physical change in food items to become a complete dish in which more than two ingredients or food commodity are combined and processed by application of heat. Cookery is defined as a “Chemical Process”, the mixing of ingredients; the application and withdrawal of heat; decision-making, technical knowledge and manipulative skills. In the more advanced stages a further element occurs- that of creativity. Cookery is considered to be both an art and technology. It gives a variety to the menu, as one-food items could be cooked in various ways and gives different textures. Different methods of coking when used make the menu interesting and enhance variety. It is therefore, easier to plan balanced diet. Cooking also preserves food for a longer time. The high temperature destroys bacteria and limits spoilage.

Aims & Objectives of Cooking

The aim or the intention of cooking is to see that the food is cooked, undergoes a physical change, sometimes a chemical change and is acceptable. During the cooking process, it breaks down the cellulose in plant foods, softens some of the connective tissues of meat, and breaks down gets starches present. The alteration is brought about in texture, thus assisting mastication, by physical and chemical changes.

·   Well presentable, eye appealing

·   Improve taste, flavor and color

·   Give varieties to the dish. E. g. Roasted chicken. Chicken ala Kiev

·   Makes food palatable

·   Assists mastication.

·   Kills harmful bacteria and parasites.

·   Helps in the digestion.

·   Creating an appetite to the palate.

·   Attractive through chemical change.

·   Gives name to dish. E.g. poached egg, backed haddock

Methods of Heat Transfer

The process of cooking requires the transfer of heat energy throughout the food. Basically there are three methods of heat transfer.

1.      Conduction

2.      Convection

3.      Radiation

Conduction

It involves the transfer of heat in solid materials. Some materials retain heat in better than other. Copper heats up very quickly and evenly but does not retain heat very well. Stainless steel, iron, aluminum, ceramic cookware on the other hand retain heat well. Conduction includes shallow frying, sautéing and stir-frying.

Convection

It involves the transfer of heat in liquids and gases. On heating the particles expand, become less dense and rise. The colder particles sink to take their place. This cause convection current; which distribute heat to the food. Convection includes poaching, deep frying, braising.

Radiation

It involves the transfer of heat to the food from a very hot source, which is placed at the distance away from it. These waves pass the heat from heat sources and are absorbed into food. Most radiation of heat is found on the grill, salamander, toaster, microwave oven, electric oven or open barbecue where direct rays of heat pass from the heat sources on to the food and gets cooked

 

Jeri II Taste of Nepal Iजेरी बनाउने तरिका

Aloo tama ra machha tareko ll Recipe by - Chef Kumar Chalise ll Nepalese Taste ll Flavor of Nepal

 

Aloo tama ra machha tareko

Potato bamboo with fish

 

The soup is spicy and zesty, as additional bamboo shoot juice is often added for extra sourness, and it goes well with dried beaten rice. If you’re not a fan of pickled bamboo, this dish can be made tangy soup with soft chunks of fresh bamboo.

 

Ingredient

 

3 tbs mustard oil (Tori ko Tel)

1/2 tsp cumin powder (jeera)

1 cup soaked black eyed beans (bodi)

1/2 cup chopped bamboo shoots (tama)

1 cup dice potato (alu)

1 red onion, sliced (piyaz)

1/2 Teaspoon garlic paste (Lasun)

1/2 Teaspoon ginger paste (Aduwa)

1  tomato chopped (Golbheda)

1/2 tsp turmeric powder (Besar)

2 green chili  (hariyo Khursani)

 Salt to taste (Noon)

2 tbs Chopped green coriander (Hario Dhaniya)

100 gms of dry fish.

 

 Methods:

Collect all ingredients, tools and equipment. Heat the oil, add onions and fry till brown. Add the garlic and ginger paste saute for few seconds.

Then add beans, bamboo shoots, turmeric powder, cumin powder, green chili and stir fry to coat the beans.

Add enough water to cover the beans and cook till the water starts boiling, let boil for some time and then reduce flame and cook for about 10 to 12 minutes until the beans are almost done. Add the potatoes and tomatoes cook till done.

On a separate pan shallow fry the dry fish and add to just cooked aloo-Tama-bodi.

 Check the taste and adjust seasoning if require. Transfer curry to serving dishes.

Garnish with green coriander leaves.

 

Squirrel With Nepali Pumpkin Dumplings

 

 

SQUIRREL WITH PUMPKIN DUMPLINGS

This is not your grandma’s squirrel-n-dumplings. Nope, this is my modern twist on that classic: The squirrel itself is super simple: Brown in butter, braise in white wine and a little stock. If you want or need to substitute, you can use rabbit or pheasant or grouse or turkey in place of the squirrel, and some other green or nut that makes you happy. And butternut squash actually makes better dumplings than pumpkin — it’s drier.

Ingredients

DUMPLINGS

1 cup cooked, pureed squash

1/2 cup ricotta cheese

1/2 cup yak cheese

2 3/4 cup all-purpose flour

1 eggs, lightly beaten

A big pinch of salt

 1/4 teaspoon ground nutmeg

3 tablespoons butter, for frying

SQUIRREL

• 3 tablespoons butter
• 2 pounds squirrel meat, I prefer back legs only
• Salt
• 1 cup white wine or vermouth
• 1/2 cup squirrel stock
• 3 to 6 bay leaves
• 1 tablespoon squash seed oil (optional)

VEGETABLES

• 2 tablespoons butter
• 1 small onion, sliced thinly root to tip
• 2 cloves garlic, sliced thin
• 500grm black mustard chopped
• Salt to taste
• 1/2 cup toasted dry nuts
• 1 tablespoon squash seed oil (optional)
• Lots of freshly cracked black pepper

COOK THE SQUIRREL

Collect all ingredients and tools. Preheat the oven to 160'c. In a large, shallow, ovenproof pan, melt the butter and brown the squirrel legs well over medium-high heat. Take your time. You want them nice and brown. 

1. When the legs are all done, add the white wine and use a wooden spoon to scrape up any browned bits in the pan. When you've done this, add the stock and bay leaves cover the pot and set it in the oven to cook for at least 90 minutes and, more likely, 2 hours. You want the meat to be tender, but not so much that it falls off the bone. 

MAKE THE DUMPLINGS

1.            While the squirrel is cooking, mix the squash puree, ricotta, beaten eggs and yak cheese together in a large bowl. Add the salt and nutmeg, and then mix in the flour 1 cup at a time. If you are new to dumplings, you might need more than 2 3/4 cup flour, but don't use more than 3 1/2 cups in any case -- that will make the dumplings too heavy. 

2. Set a large pot of water to a boil. Add a handful of salt to it when it's hot.
3. As soon as you can roll the dough into a log about the diameter of your finger -- doing this with well-floured hands helps -- cut that log into coins about 1/4 inch thick. The dough will be soft, and you'll need to wipe your knife clean periodically. 
4. Set out a baking sheet and flour it well. Pick up each piece of dough and gently shape it into a round, coin-like shape, then set it on the baking sheet. You might need to carefully dust each dumpling in more flour so it won't stick to everything. 
5. Using a spatula, carefully move the dumplings to the boiling water. Boil in batches, probably 3 or 4 batches, until the dumplings float and then for 1 more minute. Move the dumplings to another baking sheet that's been well oiled, so they don't all stick. 

TO FINISH

When the squirrel is ready, move the covered pot to the stovetop and set  aside for the moment. Get a large, wide pan and heat 3 tablespoons of butter over medium-high heat. Lay out the dumplings in one layer in the pan and shake to prevent them from sticking. Now let them sear for 60 seconds to 1 minute undisturbed, so they can brown a bit. Toss the pan to mix up the dumplings, and then let them sear another minute or three to brown a touch more. Move the dumplings out of the pan and set them in a bowl in the oven, which should still be warm. 

1. If you think you need more butter, add some to the pan you seared the dumplings in. Add the onion and sauté for 5 to 7 minutes, stirring often. Add the mustard greens, dry nuts and garlic and sauté for a few minutes to coat the greens, then turn the heat to medium and cover the pan. Cook like this until the greens wilts, about 3 minutes. 
2. To finish, drizzle some squash seed oil over the squirrel and mustard greens, then grind some black pepper over them both. Mix the dumplings with the vegetables and serve with some of the juices from the squirrel pot. 

 

 

 

School College ti fin menu II Primary -KG II cafeteria meal plan Lunch & Snacks II Hostel

 

Chef Academy 

Primary School Menu

Days	Lunch		Snacks
Sunday	Sweet Corn Pulao & Aloo Gobi sada Masala & cuts fruits		Chana Anda
Monday	Pan cake, sachet,  vegetable crudities, banana and crispy cookies		Carrot pudding, popcorn choco
Tuesday	AVM style stuffed healthy falafel with fries, milk masti		Biscuit pudding and fruits sticks
Wednesday	Amma Pasta(less oil) with boiled meat, lentil soup, Flaxseed energy balls,		Muffin burger and fruit juice
Thursday	Sewai ko kheer, Aloo bhuteko, Misri & mint Kada, Dry nuts,		Whole wheat Biscuit with vegetable gravy, crackers and jam
Friday	Rice, daal, saag, kuwati & sada sandheko salad,		Croissant crushed cheese sandwich with sachet

 

#Sunday menu

#Monday menu

#Tuesday menu

#Wednesday menu

#Thursday menu

#Friday menu

Note: Healthy meal is served during lunch and Snacks.

@#chef Kumar Chalise lunch time-pose 

 

South Asian Regional Countries Brilliance Award & Cultural Summit 2022

World Book of Star Records – India is an organization that catalogs and verifies number of world records across the world with authentic certification. 

Food Cost in the restaurant kitchen

 

Food Cost for Commercial Cooking

What is the food cost?

Food cost is the ratio of a restaurant's cost of ingredients (food inventory) and the revenue that those ingredients generate when the menu items are sold (food sales). Food cost is almost always expressed as a percentage known as food cost percentage, which we'll cover further below.

What is food profit?

True food cost gross profit margin

(Selling price - cost of goods) / selling price = gross profit. For example: an item that sells for RS10, and that costs Rs3, would generate gross profits of Rs7 (selling price - cost of goods) and a gross profit margin of 70% (7 / 10).

What are the 4 types of cost?

Direct, indirect, fixed, and variable are the 4 main kinds of cost.

What is actual food cost?

The actual food cost is the real cost of all the food that a restaurant actually spent for the same period of time. The actual food cost accounts for circumstances like imperfect portions, accidental waste, improper invoicing, or employee theft.

What are food cost and its objectives?
The main objects of food cost or material costing are: To ascertain the food cost of particular item on the menu. To ascertain the total expenditure on food over a period of time. To control cost, price, profit margins and provide information for formulating an effective pricing policy

What is food cost control?

What is food cost control? Cost control is the ongoing practice of taking measures to reduce business expenses as a way to increase profits. Food cost control specifically, is identifying and reducing the cost of food and beverages at your restaurant.

What is positive food cost gap?

Likewise, if your variance is positive, it means your actual food costs are actually lower than expected.

Why food costing is important in an operational kitchen?

The foremost blessings important sheet are: It discloses the food price of a dish and price per unit. It helps in formulating a usual production policyØIt provides a comparative study of the various ingredients. Ø.

What factors affect food cost?

In the short-term, many factors affect food prices, making them volatile. These factors include supply and demand, weather, disease outbreaks, war, and natural disasters.

 

How can we reduce food cost?

• Calculate Your Food Costs.
• Be Consistent When Calculating Inventory.
• Work with Your Food Suppliers.
• Join a Group Purchasing Organization.
• Manage Your Food Orders.
• Implement Restaurant Portion Control.
• Use the First In, First Out (FIFO) Method.
• Utilize Your Daily Specials.

What are the different types of costs?

·         Direct Costs.

·         Indirect Costs.

·         Fixed Costs.

·         Variable Costs.

·         Operating Costs.

·         Opportunity Costs.

·         Sunk Costs.

·         Controllable Costs

What is food costing sheet?

Determine your food costs to figure out your selling price of your dishes. Food costing is important to know as it has a direct effect on the profitability of a restaurant. It is the cost of your ingredients and does not include other costs, such as labour and overheads.

What is a good food cost percentage?

In the restaurant industry, a general rule of thumb is to keep food cost percentages around 28-32%. However, this is more of a guideline and less of a universal rule for every restaurant. Average food cost percentage differs between quick service restaurant concepts and fine dining as well as different cities.

Why is food cost so high?

While vehicle and fuel costs have led the surge in consumer prices, food prices have also risen as increased demand meets supply-chain snags. Key commodities have become increasingly difficult to obtain due to shipping delays, the national labor shortage, and severe droughts in key countries.

What causes high food cost in restaurant?

There are many possible situations that can cause food cost to rise. Some are external factors, like the general cost of buying ingredients. Others may be internal, such as waste in the restaurant kitchen or employee theft. Shrinking profits may be a sign that your food cost is out of line.

What is a food cost analysis?

Cost analysis is used to determine the cost of each portion of the meal that you are cooking. It also helps you determine total cost of dish and cost per serving. This is important so that you won't buy too many ingredients and let them go to waste. Cost analysis can also help you save money if you do it correctly

What is the profit margin for food?

The range for restaurant profit margins typically spans anywhere from 0 – 15 percent, but the average restaurant profit margin usually falls between 3 – 5 percent.

How do you calculate food cost per dish?

Food Cost Per Dish = Food Cost of Ingredients x Weekly Amount Sold.

Total Sales Per Dish = Sales Price x Weekly Amount Sold

What percentage is labor cost?
Typically, labor cost percentages average 20 to 35 percent of gross sales. Appropriate percentages vary by industry, A service business might have an employee percentage of 50 percent or more, but a manufacturer will usually need to keep the figure under 30 percent.

What percentage of income should go to payroll?

What percentage of your revenue should go to payroll? The rule of thumb is that between 15% to 30% of your gross sales should go to payroll. However, this can vary by industry

What is yield percentage in cooking?

Yield Percentage: The percentage of the as-purchased quantity that is edible.

What is AP and EP?

* Edible portion (EP) is the portion of food that will be served to a customer after the food has been cut and cooked. * As purchased (AP) is the portion of food that is in the raw state before any cutting, processing, or cooking has occurred

How is cooking loss calculated?

After cooking for 2 hours and 30 minutes (the time stated on the test form), the roast is weighed and the cooked weight is entered on the form. The weight loss in cooking is determined by subtracting and the value entered on the form. The cooked roast is then deboned and trimmed. The weight of this waste is recorded.

What is portion yield?

Yield is the serving portion served or sold to diners. The terms that affect yield are AP, EP and RTS, as discussed in Topic 2. Managing these factors will help you maximise yield percentage, thus lessening costs and increasing profits

What is unit cost?

A unit cost is a total expenditure incurred by a company to produce, store, and sell one unit of a particular product or service. Unit costs are synonymous with cost of goods sold (COGS). This accounting measure includes all of the fixed and variable costs associated with the production of a good or service.

How do you calculate yield loss?
The difference between the expected yield resulting from a reduced rate and is the expected yield reduction. This reduction can also be expressed as a percent loss, relative to the expected yield, by dividing the reduction by the expected yield and multiplying by 100%.

What is the cost sheet?

A cost sheet is a statement that shows the various components of total cost for a product and shows previous data for comparison. You can deduce the ideal selling price of a product based on the cost sheet. A cost sheet document can be prepared either by using historical cost or by referring to estimated costs.

What are overhead costs in restaurant?

Overhead costs refer to ongoing expenses that come with running a restaurant such as advertising, utilities, rent, and salaries. The important thing to remember is that this concept applies only to expenses that are not related to the costs of raw materials, food, and other components related to producing goods

 What is a good overhead ratio?

As a general rule, it's best to make sure your business doesn't exceed a 35% overhead rate, but there's no cut-and-dried answer to what your overhead should be

 How do you calculate overhead?

The overhead rate or percentage is the sum your organization spends on making an item or providing services to its clients. Calculating the overhead rate can be done by dividing the indirect costs by the direct costs and multiply by 100.

 What are direct costs for a restaurant?

� Direct costs are resources (parts) or activities (labor) that go into a particular product. � For a restaurant, direct costs would be all the ingredients in the food, plus all the labor to make and serve the food.

� Indirect costs are resources used for more than one product.

 

 

#foodcost

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Potential food cost per items 

#controlling food cost 

#average total cost formula 

#average cost 

basic food cost%

Ideal food cost %

#kumarchalise #hotel #Nepal #fastfood #Restaurant #Cafe #consultant #traineechef #setupchef #newoutlet #newopening #sessionforchef #chefstudy #freecourse #profit #energy #wages #depreciation #admin #HR #general #Food-cost