tandoor doc

8/8/2019 Tandoor Doc

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INSTITUTE OF HOTEL MANAGEMENT,KURUKSHETRA.

BUTTER ROTI

P ORTION YEILD: 04

INGREDIENTS QUANTITYWHOLE WHEAT FLOUR 500 GMSALT 10GMBUTTER 100 GMBLACK P E PP ER 10 GMWATER AS REQUIREDOIL 5 GM

METHOD:

y Mix atta with all the ingredients.y A dd water according to the requirement of the dough of rolling

consistency.y Make small balls.y F latten this ball between the palms of the hands or gently roll on the

chakla without applying to much of pressure.y C ook in a tandoor by applying water back on the side of Roti,y S erve hot.


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TANDOORI NAAN

P ORTION YEILD: 04

INGREDIENTS QUANTITY

REFINED FLOUR 500GMBAKING P OWDER 3 GMSALT TO TASTEFAT 25 GMEGG 1 NO.MILK 50 ML

CURD 50 GMSUGAR 5 GMWATER AS REQUIRED

METHODS:

y Mix refined flour with all the ingredients.y A dd water according to the requirement of the dough of rolling

consistency.y Make small balls.y K eep it in fridge for resting.y F latten this ball between the palms of the hands or gently roll on the

chakla without applying to much of pressure.y C ook in a tandoor by applying water back on the side of naan. S erve hot.


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LACCHA P ARATHA

P ORTION YEILD: 04


ATTA 03 CU P SAJWAIN (O P TIONAL) 01 TS P GHEE 3-4 TS P SALT TS P WATER AS REQUIRED

METHOD:

y Mix atta with all the ingredients.y A dd water according to the requirement of the dough of rolling

consistency.y Make small balls. Roll out to make a thick chapati.y S pread 01 tsp of ghee all over. S prinkle some dry atta on it.y P

leat the chapatti lengthwise into one collected strip.y T wist the strip.y C oil the strip to get a pedha (round flattened ball).y F latten this ball between the palms of the hands or gently roll on the

chakla without applying to much of pressure.y C ook in a tandoor by applying water back on the side of P aratha. S erve

hot.


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P ANEER TIKKA

P ORTION YEILD: 04


P ANEER 500 gmONION 50 gmTOMATO 50 gmCA P SICUM 50 gmHUNG CURD 1 cupAJWAIN 5 gm

CORRIANDER LEAVES 1/2 bunchCHAAT MASALA 1 tspGARAM MASALA 1 tspCORRIANDER P OWDER 1 tspGINGER 2gmGARLIC 2cloveLEMON JUICE 1tbspGREEN CHILLI 1 noSALT to taste

METHODS:

y In a food processor blend the coriander, ginger, garlic, lemon juice, chilliand salt. P lace the paneer in a large bowl, add the spicy mixture and toss tocoat. C over, and refrigerate 2 to 3 hours.

y P reheat the tandoor.y S kew the paneer pieces and cook in tandoor till well done.y S prinkle with chaat masala and serve with onion rings and mint chutney


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FISH TIKKA

P ORTION YEILD: 04


FISH FILLET 8 no.HUNG CURD 1 cupAJWAIN 5 gmMUSTARD OIL to bast

GINGER P ASTE 10 gmGARLIC P ASTE 10gmGREEN CHILLI P ASTE 10gmCHAAT MASALA 1 tspGARAM MASALA 1 tspLEMON JUICE 1tbspSALT to taste

METHODS:

y S prinkle lemon juice and salt over the fish pieces, cover and set aside.y Mix the yogurt, ginger garlic paste, chillies, garam masala, the oil, and

blend into a smooth paste. P our over the fish, making sure it is all wellcoated, and marinate the meat for 1 hour, covered, in the refrigerator.

y S kewer the fish and put it inside the tandoor for 10 minutes on each sideuntil light brown and cooked for 15 minutes or until the fish is cooked.

y H alfway through cooking, baste with the oil.y S erve with cucumber sprinkle chat masala , mint chutney


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CHICKEN KABAB

P ORTION YEILD: 04


BONELESS CHICKEN KEEMA 500 gmONION CHO PP ED 50 gmGINGER CHO PP ED 20gmGARLIC CHO PP ED 20gmCORRIANDER LEAVES 1/2 bunchGREEN CHILLI 1 noEGG YOLK 2 no.KITCHEN KING 5gmMETHI 5gmCORRIANDER P OWDER 1 tspRED CHILLY P OWDER 1tspSALT to taste

METHODS:

y In a food processor mince the chicken. Mix onion,ginger , garlic, coriander leaves,green chilly, egg yolk, kitchen king, methi, coriander powder andred chilly powder in the minced chicken.

y P reheat the tandoor.y P ut on skewer and cook in tandoor till well done.y S prinkle with chaat masala and serve with onion rings and mint chutney


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I nstitute of H otel Management, K urukshetra.Unit T est- 3 st S emester (1 nd test) 2 nd year

S ub: F ood & B everage C ontrol T ime:1 H rs M.M.-100

Q1. True or false. (1 10)A . F ood C ost control helps in controlling the cost .B . C ontract costing is the method of costing.C . C ost accounting helps to prepare the balance sheet.D. O pening stock always get I n night .E . S taff food cost always mention in profit .F . C omplementary food cost always add material cost.G . C ost C ontrol helps in making profit & loss.I . C ost percentage = T otal sale 100 total food cost.J. I f the actual food cost is less then,that of estimated cost then the guest feelscheated.K . O pening stock + purchases closing = food cost.

a) Q2. Explain in one or two lines (2 10) 1. S elling price 2.C ost control 3. B atch costing 4. F ood cost percentage 5 . F .I .F .O 6. F ood

cost 7. L. I .F .O 8. S elling price 9. C losing stock 10.O pening stock

Q5.Descriptive Questions: (5 4)a) W hat is the objective of cost control and explain in brief ?

b) W hat is cost control & different types of costing method ?c) A scertain the total material (food) cost and its percentage to net sale from the followinginformation.T otal sale =57,500/O

pening stock =1,000/F resh indents =12,000/C losing stock =500/F ood consumed by staff =1,000/C omplementary food =400

d) W hat is the advantage of cost accounting?


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I nstitute of H otel Management, K urukshetra.Unit T est- 3 st S emester (1 nd test) 2 nd year

S ub: F ood & B everage S ervice T ime:1 H rs M.M.-100

Q1. True or false. (1 10)A . C ost control helps in controlling the cost like food cost .B . C ontract costing is the method of costing.C . C ost accounting helps to prepare the balance sheet.D. O pening stockalways get I n night.E . S taff food cost always mention in profit .F . C omplementary food cost always addim material cost.G . C ost C ontrol helps in making profit & loss.I . C ost percentage = T otal sale 100 total food cost.J. I f the actual food cost is less then that of estimated cost then the guest feelscheated.K . O pening stock + purchases closing = food cost.

Q2. Explain in one or two lines (2 10) 1.S elling price 2.C ost control 3. B atch costing 4. F ood cost percentage 5. F .I .F .O 6. F ood

cost 7.L.I .F .O 8. S elling price 9. C losing stock 10 .O pening stock

Q5.Descriptive Questions: (5* 4)a) W hat is the objective of cost control and explain in brief ?.

b) W hat is cost control & different types of costing method?c) A scertain the total material (food) cost and its percentage to net sale from the followinginformation.T

otal sale =57,500/O pening stock =1,000/F resh indents =12,000/C losing stock =500/F ood consumed by staff =1,000/C omplementary food =400d) W hat is the adventage of cost accounting?

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