Principles of Indenting in the Catering Industry

Pages: 6 (1269 words) Published: March 22, 2013

Principles of indenting: -

✓ Budget.

✓ Type of Establishment.

✓ Method of Preparation.

✓ Availability in Season.

✓ Place of Availability.

✓ Left overs in Hand.

1] Budgeting: -

Budget of an orgnisation. A fixed indenting that means amount of money which is spent for a particular dish.
e.g.: - A particular dish can be prepared by using expensive items as given in the original recipe, but if it does not fit the budget some manipulation have to be done use of substitutes n inferior quality ingredients can be used. Portion size can be reduced keeping the price of the dish constant which will directly affect indenting.

2] Type of Establishment: -

The amount of food required for different places is different.
e.g.: - Industrial canteens serve 150 gms of rice per portion whereas rice served in a buffet or banquet party of a 5 star hotel is 40-50 gms per portion.

3] Method of Preparation: -

It also affect indenting that means many ways can be used to prepare n get a desire result. For a dish n amount of ingredients vary directly due to the different methods of preparation.
e.g.: - Rice can be prepared by draining method or absorption method the yield in draining method is much more than absorption method. So it affects indenting.

4] Availability in Season: -

Food ingredients available in the season should be used for preparing a dish which affect indenting directly.
e.g.: - In preparation of Aloo Mutter during season fresh peas should be indented n in off season dried or frozen.

5] Place of Availability: -

For purchasing of food ingredients in hotel and organizations, tenders are invited and suppliers with the lower quotation and good quality get the order. The quantity is considered while indenting the price which should be reasonably low than other quotation.

6] Leftovers in Hands: -

They are used to make up new dishes and serve to the customers as today’s special. This helps the organisations to control wastage of food and the additional item will also reduce indenting of goods.

Portion for Bulk Production

Quantity and portion for bulk production are as follows: -

A] Rice: -

• Absorption Method: - 100 gms per portion.
• Draining Method: - 75-80 gms per portion.
• Industrial Canteen: - 125-150 gms per portion.
• Buffet: - 40-50 gms per portion.

Proportion of rice and Vegs is 2:1 and rice and mutton is 4:3.

B] Indian Breads: -

← 1 Kg of atta gives 30 roties of std wt of 35-40 gms. ← 1 Kg of atta gives 40 chapaties of std wt of 25-30 gms. ← 1 Kg of atta gives 45-50 phulkas of std wt of 20-25 gms. ← 1 Kg of atta gives 60 puries of std wt of 15-20 gms. ← 1 Kg of atta gives 28-30 parathas of std wt of 35-40 gms. ← 1 Kg of refined flour gives 20-22 Bhaturas of std wt of 50 gms. ← 1 Kg of refined flour 40 bread rolls 25 gms.

← 1 Kg of refined flour 24burger rolls 40 gms.
← 1 Kg of refined flour 20-22 pizza base 50 gms.

C] Mutton: -

• Mutton with bones 125 gms per portion.
• Without bones 80 gms per portion.
• If served in a thali 40-50 gms per portion.
• Minced meat 60 gms per portion.
• Chicken with bone 125 gms per portion.
• Chicken with bone 75 gms per portion.
• Avearge or Std wt of Chicken is 1.36 kg.
• 1 Kg of boneless chicken in gives 450-500 gms.
• Tandoori chicken is served 2 portion from per chicken. • Roast chicken is served 4 portion from a chicken.
• Chicken used for gravies 8 portion from per chicken. • Chicken used in soups 30 gms per portion.

D] Fish: -

- 1 std fish gives 5 portion and 2 or 4 fillets which is 80 gms per portion. - Prawns without shelling 120 gms per portion. After shelling 100 gms per portion.

E] Veg: -

← GLV/ bunch of spinach weigh 200-250 gms gives 125 gms after the waste is removed. ← Gravies of...
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