Certified Milk and Dairy Processing Technician

TABLE OF CONTENT

• Traitional Indian Sweets
• Important Ingredients Used in Sweets

Origin of Khoya

• Khoa or Khoya or khawa or mawa
• Preparation

Derivatives of Khoya

• Khoya – Alternatives
• Hard khoya(Batti ka khoya)
• Smooth khoya (Chikna khoya)
• Granulated khoya (Danedar khoya)
• Origin of Paneer

Shelf Life of Paneer

• Process

Desiccated Cocounut

• Use of desiccated coconut
• Desiccated coconut is used by

Barfi

• Barfi varieties

Origin of Sugar

• Production
• Culinary sugars
• Grainier, raw sugar
• Normalgranulated sugars for table use

Use & Benefits of Sugar

• Sugar is brain food
• Sugar makes nutritious foods tasty enough to eat
• Sugar helps heal wounds
• Sugar has been an important food ingredient for centuries
• Sugar caramelizes under heat
• Sugar softens acidity in foods
• Sugar helps foods brown

Nutritive Value in Sweets

• Nutritive value of milk
• Ghee Nutrition & Ghee Health Benefits
• Ghee Health Benefits
• Sugar
• Food values

Portion Controlling – I

• Tools of the trade for portion control
• Steps for effective portion control

Portion Control – II

• Bread , Cereal, Rice, and Pasta Group
• Vegetable group
• Fruit group
• Milk, Yogurt, and Cheese group

Preserving & Storing

• The fridge and freezer
• Left over food
• Dry goods
• Groceries fresh
• Fresh items

Food Coasting –I

• Menu prices and food coasts
• STANDARDISE AND COST YOUR RECIPES
• PRICING BASED ON KNOWN COST STRUCTURE
• PORTIION CONTROL IS ESSENTIAL
• LABOUR CONTROL
• BENCHMARKING REVENUES AND EXPENSES
• ROUTINE AND CONSISTENT INVENTIORIES
• SUGGESTIVE SELLING TRAINING FOR EMPLOYEES
• CONTINUAL FEEDBACK TO EMPLOYEES
• FORECASTING AND SCHEDULING
• GUEST FEEDBACK
• Food Coasting – II
• FOOD COST
• FOOD COST RATIO

Standardized Recipe

• Standardized Recipe

Waste Management – I

• Waste management
• Waste situations

Waste Management – II

• REUSABLE MATERIALS
• RECYCLABLE MATERIALS
• Make improvements and investment

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