STUDY MATERIAL
COURSE
Semester
Paper
Unit
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B.Sc., Catering Science & Hotel Management
III
Food Production and Patisserie -III
I
Syllabus:
QUANTITY FOOD PRODUCTION
Quantity of Equipment used, Specification of Equipment, List of Manufactures Care and
Maintenance of Equipments, Heat and Cold Generating Equipments, Modern Developments
Equipments.
Menu Planning:
Menu planning special emphasis on quantity food production, planning of various category such
as schools, colleges, hospital, canteens, OD parties, transport and mobile catering, Parameters of Qty
food menu plan.
Equipment:
Equipment is expensive and to justify the expense it is essential that maximum use is made of it.
This can be done only if the equipment works efficiently and this depends upon case and
maintenance. The type of fuel to be used is an important factor.
The routine use, care and cleaning of all items of equipments are important and this should be
appreciated and understood.
When selecting equipment, capacity, trade name, good quality, simple design and ease to clean
should be the criteria. The purpose and price is also considered.
Care and Maintenance:
Safety precautions must be observed and proper maintenance and cleaning consistently applied
in order to keep this equipment functioning properly and to prevent injury or accident.

Obtain proper instructions in the maintenance of machine safe operation. Do not be afraid
to ask for extra help.

First turn off and then unplug electrical equipment before assembling or breaking down
the equipment.

Use all safety features: Be sure that lids are secure hand guards are used and the machine
is stable.

Clean and sanitize the equipment thoroughly after each use.

Be sure that all pieces of equipment are properly re assembled and left unplugged after
each use.

Report any problems of malfunctions promptly and alert to workers to the problem.
HEAT GENERATING EQUIPMENTS:
Stove:
It is difficult to imagine a kitchen without a stove. The stovetop is known as the range. The oven
is usually below the range. There are a number of different range tops and ovens available today.
Ranges :
Gas or electric ranges are available in many sizes with various combinations of open burners flat
tops and ring tops open burners and ring tops supply direct hear, which is easy to change and control.
Small units known as candy stoves or stock pot ranges have rings of gas jets that allow for excellent
heat control flat tops provide indirect heat foods that require along. Slow cooking such as stocks are
more efficiently cooked on a flat top.
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Ovens:
Oven cook foods by surroundings them with hot air, a gentler and more even source of heat than
the direct heat of a burner. Many types of roasted and baked food are prepared in ovens delicate foods
such as custards are also cooked is in oven usually in a hot water bath. Different ovens are available to
suit a variety of needs, and both the establishment menu and its available space should be evaluated
before determining what type and size oven to install.
COLD GENERATING EQUIPMENTS:
REFRIGERATION
Maintaining adequate refrigeration storage is crucial to any food service operation. There fore
the menu and the available refrigeration storage must be evaluated and coordinated. All units should be
maintained properly which means regular and thorough cleaning, including the insulating strips. Such
precautions will help reduce spoilage and thus reduce food costs. Placing the units so that unnecessary
steps are eliminated will save time and labor. Both of these factors will save money for the operation.
MODERN EQUIPMENTS:
Vertical chopping Machine (VCM)
This Machine Operators on the same Principle as a blender. A motor at the base in permanently
attached to a bowl with integral blades. As a safety precaution, the hinged lid must be locked in place
before the unit will operate. The VCM is used to grind, unip, emulsify, blend or crush foods.
Food Processor :
This is a processing machine that houses the motor separately from the bowl, blades and lid food
processors can grind, puree, blend, emulsify, crush knead and with special disks, slice, julienne and
shred foods.
Tilting kettle:
This large, relatively shallow freestanding unit is used for braising and stewing. Most tilting
kettles have lids, allowing for steaming as well. They are usually made of stainless steel and are
available in gas or electric models.
Griddle:
Similar to a flattop range top, a griddle has a heat source located beneath a thick plate of metal,
generally cast-iron or steel. The food is worked directly on this surface. Griddle may be gas or electric.
Menu Planning :
Menu planning means to compose a series of dishes for a meal, composing a good menu is an
art and it needs careful selection of dishes for the different courses, so that each dish harmonies with
the other and badly composed menu is likely to spoil the dinner and may lead to a lose of trade poor
production method and quality excessive food costs, high staff turnover, a poor reputation and a loss of
good will.
The planning of meals in commercial catering establishment is based more on economical
considerations and reputation than on the desire to provide nutritionally “balanced diets”. The dishes
produced, are intended to please the eye and the palate. The planning of menus for schools feeding,
industrial, canteens, hotels etc has a different aspect and nutritious and well-balanced foods are
complied.
PURSHING SYSTEM OF MENU PLANNER:
The menu planner will need to consider the form in which food is purchased such as the amount
of build in convenience the availability of certain food item. The frequency of deliveries and the
storage capacity.
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VARIOUS CATEGORIES OF MENU PLANNER:
They are six types of various categories of menu planner namely.
 Schools/College
 Industrial Work
 Hospitals
 Canteens
 Out Door Catering
 Transport /Mobile Catering
Schools / College:
 Schools have traditionally used a food based menu planning system that requires specific food
components be served in certain amount.
 With this system there are worked with four components meat/ meat alternate, grains/breads,
vegetables/fruits and milk and two established age/grade groups for lunch and some schools
may have chosen to used this as well.
 The traditionally food are used in menu planning system one of you options and they may
continuous to use this system and the customary. Age /grade groups. How ever, you may find
that are of the alternative menu planning system self use to get meals more closely to the needs
of the children they serve.
 The alternatives menu planning system has been specifically designed to provide optional was
for to create menu consistent with the nutrients standard. These system will you
I. Provide adequate calories nutritious and dietary fiber for a specific age group.
II. Reduce or limit fat, saturated fat and cholesterol.
Industrial Works:
Industrial catering is nothing but either in house operations or through catering/ food service to
people at works in particular Industrial workers.
Hospitals:
In hospitals they provide a nutrients and balanced died food, to the patients what they required.
Canteens:
They provide food and drink with a minimum cost to the people where the canteen placed.
Out door Catering:
It is the off premises catering are event catering. They provide food and drink away from home
base and supplies usually associated with a major event.
Transport / Mobile Catering:
It includes Railways, Airlines and Marine. They provision of food and drink to people on the
move.
Background of a Menu Planner:
Who can plan a menu? Anyone can plan a menu in the simplest form. The definition of a menu
is simply “a listing of food along with some beverage.” If people are hungry, they can mentally plan a
menu by choosing the food they would like to eat. To plan a simple menu does not take years of
experience and education.
A person planning menus for commercial, institutional or industrial food service operation must
be knowledgeable of many aspects of the food service industry. A professional menu planner is
knowledgeable in foods, finances and management.
When planning a menu, it is helpful an important to categories the information in to the
following categories : 1) necessary information and 2) helpful information.
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Information not necessary in menu planning for a commercial food service might be very
necessary in menu planning for an institutional food service operation.
INSTITUTIONAL CATERING:
The institutional catering is composed of: 
Grade schools

High schools

Community Colleges

Private Colleges.

Residential Colleges

Private and Federally Funded Hospitals

Nursing Homes

Psychiatric Hospitals

Armed Services
Each one of these operations has its own dietary requirements that must be followed on the
menu. The most important factor in planning and institutional menu is that it must be nutrition’s. All
institutional menus should include the four basic food groups. The meat group, cereal group, fruit and
vegetable group and dairy group.
INDUSTRIAL CATERING:
The industrial segment of the food service industry is composed of * Corporation * Companies
* Factories any other type of business that employs enough people to warrant the need for an in-plant
food service operation.
COMMERCIAL CATERING :
 Hotels
 Restaurants
 Clubs
 Diners
 Fast food operations
 Specialty shops
 Cafeterias
 Catering business
 Vending business
 Dinner theaters
 Delicatessens
NUTRITIONAL IMPLICATIONS FOR MENU PLANNING
When planning the menu for an institutional, industrial or commercial catering food service
operation, it is beneficial to the clientele when their nutrient needs are considered. Even though some
people are concerned about nutrition, an ever-growing member wants the opportunity to select
nutritious foods.
MENU STYLES:
In a food service industry there are there are three styles of members:
 Ala Carte menu – Everything on a menu is priced separately from appetizer to dessert.
 Semi a la Carte menu – A menu in this category usually prices appetizers and desserts
separately. The entree will include salad, potato, vegetable and some times a beverage.
 This style of menu is the most popular in today’s restaurants.
Table d’ hote menu:
This type of menu offers a complete meal at a set price.
Breakfast, Lunches, Dinner, Specialty and ethnic menus can be a la carte, semi ala carte or a
combination of both.
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DIFFERENT TYPES OF MENUS ARE THE FOLLOWING:
 Break fast menu
 Luncheon
 Dinner
 Children
 Special occasion
 Twenty hour or California
 Club
 Banquet
 Institutional
 Room Service
 Ethnic
 Specialty
 Standard
Breakfast Menu:
Most breakfast menus are a combination of a la carte and semi a la carte sections. The ala care
section offers juices, fruits, cereals, eggs, meats, bakery, goods and some time beverages.
Luncheon Menu:
Luncheon menu can be a la carte or semi a la carte. A la carte items include appetizers, salads,
cold and not sandwiches, entrees, desserts and beverages. The semi a la carte section includes entrees
with salad, vegetable and potato. Many luncheon menus offer daily special as well.
Dinner Menu:
It is a combination of both a la carte menu and semi a la carte menu or items. The dinner menu
has more appetizers and entrees than a luncheon menu. The dinner menu I soften the most expensive
type of menu.
Children’s Menu:
The main purpose of the children’s menu is to help keep children occupied while parents are
dining by providing some sort of activity for children to entertain themselves. The children’s menu can
be informed of a toy or a puzzle. The menu should be table d’ hote in nature and offer limited amount
choices in order not to confuse children.
Special Occasion Menu:
It is table d’ hote in style and often includes alcoholic beverages with the price. For the most
part the special Occasion men should display the theme or season on the cover of the menu and the
food items.
California Menu or 24 Hour Menu:
It offers 3 main meals through out the day. Break fast, lunch or dinner can be purchased at any
time. It can be a la carte or semi ala carte. Most of the menu have breakfast items, appetizers, snap,
salads, hot and cod sandwiches, entrees, dessert, beverage.
Club Menu:
Club menu can come in 3 styles: a la carte, semi a la carte and table d’ hote. It serves mainly
lunch or dinner. It usually consists of short order items and a few specials club members expect full
service for lunch. In contrast dinner menu often offer a wide variety of appetizers, soup, salads, entrees
and desserts. Service is lower than at lunch and club members expect to pay more.
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Banquet Menu:
The banquet menu comes in two varieties. The first variety offers a succession of dishes with
hot a choice for a set price. The second type is less popular than the first. In this variety, the customer is
allowed to pick from a large variety of choices with in each food group.
Institutional Menu:
It is used in correctional facilities, hospitals, elementary and secondary schools and the armed
forces. It must be nutritionally sound, serving the four basic food groups at each meal, meats, cereals,
vegetables and fruits and milk.
Most hospitals have 3-week cycle menu and most schools and universities have 5-week cycle
menu.
Room Service Menu:
It can be a la carte, semi a la carte or table d’ hote. The menu can consist of a complete wine and liquor
list, appetizers, soups, salads, hot and cold entrees, hot and cold sandwiches, vegetables, potato and
assortment of desserts. It is important that room service items have well not and cold holding qualities
for e.g. beef stew and tossed salad.
Ethnic Menu:
It can be a la carte or semi a la carte. It most cases it offers food from a geographical area or a
specific country. The appetizers, soups, salads, entrée, vegetables, potatoes and dessert description
should be in original language. There should be complete English translation explaining what the item
is and how it is prepared.
Specialty Menu:
It is usually semi a la carte. Specialty houses offer steak, seafood, or chicken the most part. The
specialty will be carried out the menu.
Standard Menu:
Most standard menu is ala carat or semi a la carte. These menus usually have lunch and dinner
items on the menu.
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