Certified Indian snacks Craftsman

TABLE OF CONTENT

​Indian Snacks

Dhokla

• Taste

Kachori  

• Variations

Kosambari

• Ingredients required

Pakora

Pohay

• Flattened  rice

Potato Chip

• Origin

Banana Chips

• Fried
• Dried

Vada

• Other Varieties of Vada

Samosa

• History
• Ingredients
• Variants
• Popularity

Chutney

• Types of chutney
• Snack Chutney

Portion Control – I

• How can portion control help you manage more effectively ?
• Tools of the trade for portion control
• Steps for Effective Portion control
• Menu Planning
• Food Production Plans
• Purchasing
• Food Production
• Food Transport
• Meal Service

Portion Control – II

• Food Groups according the Food Guide Pyramid
• 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
• Tomatoes
• Leafy greens
• Broccoli
• Potatoes
• Mushrooms
• FRESHITEMS
• Bread
• Dairy Milk
• Tofu

Food Costing -I

• Menu Prices and Food Costs
• STANDARDISE  AND COST YOUR  RECIPES
• PRICING  BASED ON KNOWN COST STRCTURE
• PORTION CONTROL IS ESSENTIAL
• LABOUR CONTOL
• BENCHMARKING REVENUES AND EXPENSES
• ROUTINE AND CONSISTENT INVETORIES
• SUGGESTIVE SELLING TRAINING FOR EMPLOYEES
• CONTINUAL FEEDBACK TO EMPOYEES
• FORECASTING AND SCHEDULING
• GUEST FEEDBACK

Food Costing –II

• Food cost ratio

Standardized Recipe

• Standardized   Recipe
• Standardize recipe offer many advantages for food service
• The parts of a standardized recipe are listed below

Waste Management – I

• Waste management
• Effective waste management will achieve benefits such as

Waste Management –II

• Waste management is important
• Prepare a waste management check list

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