SUBMITED BY : VIJAY L. SAVANI

SUBMITED TO : MRS. RASHMI FRANCIS

BATCH : A-3

CENTER : AHMEDABAD

YEAR : 2015-2016

AcknowledgementI, Vijay Savani, am thankful to Frankfinn Institute of Air Hostess Training

for providing me with opportunities to know and understand the hospitality sector for my future

development and career growth.

My sincere gratitude towards my faculty Mrs. Rashmi Francis for knowledge, strong support and guidance throughout the sessions.

Menu items Starter: • Spicy beef and tomato sausage rolls• Paneer Pakora

Soup: • Cold Cucumber Soup

Main course: • Egg Paneer Onion Masala• Chole with Poori

Dessert: • White chocolate cheesecake with passionfruit sauce• Almond strawberry roulade

Starter: Spicy beef and tomato sausage rolls

• Ingredients• 250g minced beef• 1tbsp sun dried tomato paste• 1-2tsp chilli flakes• 1 small red onion, peeled and

finely chopped• salt• freshly ground black pepper• 375g puff pastry, ready rolled• 2 egg yolks beaten, to glaze pastry

Recipe• Combine all the filling ingredients together and

preheat the oven to 220C/425F/Gas 7. Unroll the pastry on to a lightly floured work surface. Cut into 2 long rectangles. Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total.

• Brush one end of each rectangle with a little of the beaten egg, lay a piece of sausage filling at the other end. Roll the sausage filling up in the pastry to enclose and repeat until all the pastry and filling has been used. Score the tops with a sharp knife for decoration. Brush all over with the rest of the beaten egg.

• Bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp. Remove from the oven and leave to cool slightly before serving.

Starter: Paneer Pakora• Ingredients• Paneer - 1/4 kg, wash and slice into 1" pieces (1/4" thickness)• Besan - 1 cup, (chickpea flour/senaga pindi)• Rice flour - 2 tbsps• Corn flour - 1 tbsp• Red chili powder - 1/2 tsp• Ginger garlic paste - 1 tsp• Ajwain - 1/2 tsp (carrom seeds)• Baking soda - pinch• Salt to taste• Cooking oil for deep frying

Recipe• Method• Mix a cup of besan, rice flour, corn four, ginger garlic paste, red chili powder,

baking soda and salt and enough water to make a thick paste.• Blanch paneer pieces for 5 mts in hot water and drain.• Heat oil for deep frying in a heavy bottomed vessel, dip each paneer piece in the

prepared pakoda batter such that it is coated on all sides and place in the hot oil. Deep fry on medium flame to a golden brown shade and remove onto absorbent paper.

• Place on a serving plate and serve with tomato ketchup or green chutney and a cup of masala chai.

• Tips• You can sandwich two paneer

pieces with green chutney and then dip in pakoda batter and deep fry.

• A tsp of green chili paste can be added to the pakoda batter and reduce red chili powder accordingly.

• The batter should not be runny or too thick. It should be just right that the paneer is coated well with the batter.

Soup: Cold Cucumber Soup• Ingredients

• 2 cups cucumber cubes• 1/2 cup finely chopped cucumber• 1/2 cup low-fat milk , 99.7% fat-free• 1/4 cup low-fat curds (dahi)

salt to taste• 2 tsp low-fat butter• 1 tbsp finely chopped capsicum

• For The Garnish• a few mint leaves (phudina)

freshly ground black pepper (kalimirch) to taste

Recipe • Method

• Combine the cucumber cubes and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 to 12 minutes or till the cucumber turns soft. Keep aside to cool completely.

• Combine the cucumber, milk, curds and salt and blend in a mixer till smooth. Keep aside.

• Heat the butter in a deep non-stick pan, add the chopped cucumber and capsicum and sauté on a medium flame for 2 minutes.

• Remove from the flame, add the cucumber-milk mixture and mix well. Cool slightly and refrigerate for atleast 30 minutes.

• Serve chilled garnished with mint leaves and black pepper powder.

Main course: Egg Paneer Onion Masala

• Ingredients :• 4 hard boiled eggs – shells removed & cut into halves• 1/2 cup paneer / cottage cheese cubes• 1/2 cup finely chopped onion• 3 green chilies – chopped• 1/2 tbsp ginger-garlic paste• 1/4 tsp turmeric powder• salt to taste• 1 tsp mustard seeds• 1 stick curry leaves• 1 tbsp chopped coriander

Recipe• Method:• Heat 3-4 tbsp oil in a pan or wok/kadhai. Fry

paneer cubes till it turns golden brown. Remove from the oil and keep aside. Add mustard seeds in the same oil.

• Add curry leaves and saute a while. Add chopped onions and green chilies. Cook for a min on low-medium flame.

• Add ginger-garlic paste and stir well. Add turmeric powder and saute a while. Add fried paneer cubes, salt and cook for 2 mins.

• Add eggs and stir well till it is coated well with masala. Cook for 5 mins and garnish with chopped coriander. Serve hot with roti, chapati or pulka.

Chole with Poori• Ingredients :• 1 cup chickpeas (kabuli channa)• 1/2 cup chopped onions• 1/2 cup chopped tomatoes• 1 tsp baking powder• 1 tbsp ginger-garlic paste• 1/2 tsp turmeric powder• 1 tsp lemon juice• 1 tsp garam masala• 5-6 dry red chilies• 1 tsp coriander seeds• salt to taste• 1 tsp mustard seeds

• Method :• Soak the chickpeas overnight in water. Next day,

pressure cook the chickpeas and baking powder with 1/2 cup water for 4-5 whistles. Once pressure settles, drain the water completely.

• Grind coriander seeds and dry red chilies to a smooth paste adding little water. Heat oil in a kadhai and temper mustard seeds. Add chopped onions and saute a while. Add ginger-garlic paste and chopped tomatoes. Fry for two mins and add chickpeas. Add turmeric powder and garam masala.

• Mix well and add lemon juice and salt to taste. Add little water if needed. Cook it covered for 10-15 mins and serve hot with poori and halwa.

Dessert: White chocolate cheesecake with passionfruit sauce

• Ingredients :

• 300g shortbread biscuits, crushed• 125g unsalted butter, melted• 150g white chocolate• 3 gold-strength gelatine leaves (see note)• 1/4 cup (60ml) milk• 500g cream cheese, softened• 395g can condensed milk• 300ml thickened cream• Pulp from 6 passionfruit (to give 3/4 cup)• 125g caster sugar

• Method

• Grease a 23cm spring form cake pan. Combine biscuits and butter, then press into base of cake pan. Chill for 30 minutes.

• Step 2Meanwhile, place chocolate in a bowl set over a pan of simmering water (don’t let the bowl touch the water), stirring until smooth. Cool to room temperature.

• Step 3Soak the gelatine leaves in cold water for 5 minutes. Heat milk in a pan over medium-high heat until just below boiling point, then squeeze excess water from the gelatine leaves and add leaves to the hot milk, stirring until dissolved. Set aside.

• Step 4Whiz cream cheese, condensed milk and milk mixture in a food processor until smooth. Add chocolate and pulse to combine. Whisk cream to soft peaks, then fold into chocolate mixture. Pour over biscuit base. Chill for 6 hours or overnight.

Cont…• Step 5Meanwhile, pulse the passionfruit pulp in a food processor

a few times to separate the pulp from the seeds. Strain, reserving seeds and juice, but discarding the pulpy flesh. Set aside.

• Step 6Place sugar and 100ml cold water in a pan over low heat, stirring to dissolve sugar. Increase heat to medium-low and cook, swirling the pan occasionally and brushing down the sides with a damp pastry brush, for 5-6 minutes until a golden caramel. Add passionfruit juice and 1/4 cup (60ml) water (be careful as it may spit), reduce heat to low and stir until smooth. Cool slightly, then stir in the reserved seeds. Chill until ready to serve.

• Step 7Serve the cheesecake drizzled with passionfruit sauce.

Almond strawberry roulade• Ingredients :

• 3 eggs• 1/4 cup caster sugar• 2 1/2 tablespoons plain flour, sifted• 250g strawberries, hulled, chopped• 1/4 cup pure icing sugar, sifted• 250g mascarpone cheese• 2 tablespoons flaked almonds, toasted• Pure icing sugar, to serve

• Method

• Preheat oven to 200°C. Grease a 25cm x 30cm Swiss roll pan. Line with baking paper. Dust lightly with flour.

• Step 2Using an electric mixer, beat eggs and sugar together for 5 minutes or until thick and creamy. Using a large metal spoon, fold flour into egg mixture until just combined. Spread mixture over prepared pan. Smooth surface. Bake for 5 minutes or until a skewer inserted into the centre comes out clean.

• Step 3Turn sponge onto a sheet of baking paper. Carefully peel away baking paper lining. Allow to cool. Mash strawberries roughly with a fork. Add icing sugar and stir to combine. Fold strawberry mixture into mascarpone. Spread mixture over sponge, leaving a 1cm border. Using baking paper as a guide, roll up sponge from short end to enclose filling.

• Step 4Place sponge, seam side down, on a plate. Top with almonds. Dust with icing sugar. Serve.

Flight catering Introduction • Flight kitchen operations is a

typical form of mass catering, but has some unique features distinct from food preparation in restaurants and hotels.

•The huge increases in air traffic had created the need for mass catering which varied from small kitchen to a large catering.•Food storage and preparation of serving takes place in aircraft galleys.

Cont…

• hot meals include break fast, lunch, crew meals, double upliftment meals etc.

• cold meals include cut salads, sandwich pater, fruit basket and platter etc.

• the airlines normally order their meals 3 to 4 days before the scheduled departure.

• the food loaded on high loaders will be finally dispatched to the respective aircraft.

Flight Catering: Flow Chart

Flight Catering: Safety &Health Measures

• Regards to food hygiene risks in airline catering operations microbiological hazards are the most important.

• Many flight kitchens now use the hazard analysis critical control point system.

• In order to ensure that food suppliers have implemented and maintain a sufficient control level in their production plant, flight caterers should audit their suppliers.

• The authorities responsible for controlling flight kitchen operations must have good knowledge of the special features of this type of mass catering.

• Bacteriological results of food, drinking water and ice cubes are inspected to ensure that the buyer's specifications are being adhered to.

Beverages

Alcoholic beverages :-• Wine • Beer • Rum • Brandy • Whisky • Gin • Vodka

BEER• Generally, The entire crop of the village is bought. It is cut

dried naturally and stored in sacks, fumigated, away the floor and walls for better ventilation. The barley is screened for any foreign ripened material like straw and pebbles. This is done on conveyor belts or floors, mechanically or manually

TYPE OF BEER

• DRAUGHT: Fresh and un pasteurized

• LAGER : Bottom fermented• ALE : Top fermented• BOCK : Heavy, dark lager

from Germany. Very strong in alcohol content.

• PORTER : Made from dark malt. Has a sweet

• AN ALCOHOLIC BEVERAGE MAY BE DEFINED AS A POTABLE BEVERAGE CONTAINING AT LEAST 5% ALCOHOLIC BY VOLUME.

• FERMENTED : WINE, BEER• DISTLllED : RUM, BRANDY, WHISKY, VODKA

ETC.

How do you open a bottle of Beer…???• You throw it at a wall it bounces

does a 360 explodes and kills same wells then has a baby witch its lid is open.

• Wines are generally served at room temperature or a few degrees cooler than room temperature (around 60-65 degrees Fahrenheit).They are best served in bowl shaped glasses ,which creates greater surface

HOW TO SERVE BEER…???

HOW TO SERVE BEER…???• How one should serve a whiskey. Some hosts might be

concerned about how to serve a whiskey that avoids the pitfalls from potential whiskey snobs (who may no longer be your friends, of course) while at the same time being flexible enough for varied tastes.

• Slow down service to buy time.• Be aware of the amount of alcohol being sold and served to

all customers.• Offer hot drinks such as coffee or tea.• Watch customers for outward signs of intoxication.

NON-Alcoholic Beverage

Types of Glasses

Glassware

• Three basic parts ofglassware

• Bowl – Area to hold thebeverage.

• Stem – Attaches thebowl to the base or foot.

• Base or Foot – Supportsthe glass on a flatsurface.

Glassware• Three Types of Glassware• Tumblers: Flat-bottomed

glass that is a bowl without a stem or foot (rocks, highball).

• Footed Glassware: Bowl sits directly on the base or foot (brandy, beer).

• Stemware: Any glassware having a bowl, foot, and a stem (wine).

TEA IS A NON ALCOHOLIC DRINKTYPE OF TEA:

• Tea is an infusion made by steeping processed leaves, buds, or twigs of the tea bush, Camellia sinensis, in hot water for several minutes, after which it is drank. The four basic types of true tea are black tea, oolong tea, green tea, and white tea. The term "herbal tea" usually refers to infusions or tisane of fruit or herbs that contain no Camellia sinensis

HOW TO SERVE TEA ?• Non-alcoholic drinks you should have a

selection of tall (hi ball) glasses, short (on the rocks) glasses, martini glasses. For non-alcoholic drinks with fruit juice, you can make a fruit kebab by threading onto the wooden skewers fruit such as maraschino cherries, pineapple chunks, orange slices, apple slices, and so on. Allow room on either end of the wooden skewer so that you can lay the fruit kebab right on top of your non- alcoholic drinks.

• Non-alcoholic beverage is a beverage that contains no alcohol. Such drinks are generally drunk for refreshment, or to quench peoples thirst. Non-a Non-alcoholic drinks include carbonated drinks, dairy and yogurt-based beverages, juices, energy drinks, teas, coffees, and enhanced waters.

Conclusions

• From the HOSPITALITY I have learnt lots and lots of information about hotel industry, restaurants , how to serve the people ,how to be a hotelier and what are the responsibilities of the food and beverage manager. It helps me to present me as a professional person in front of this industry.

Bibliography

• http://www.slideshare.net/RoshineRosh/fb-fam-ppt-frankfinn?related=2

• https://realfood.tesco.com/recipes/spicy-beef-and-tomato-sausage-rolls.html

• http://www.sailusfood.com/2013/03/24/paneer-pakora-indian-snacks-recipes/

• http://www.jopreetskitchen.com/2015/02/egg-paneer-onion-masala.html

• http://www.jopreetskitchen.com/2012/06/chole-with-poori.html

Cont…

• http://www.taste.com.au/recipes/29909/white+chocolate+cheesecake+with+passionfruit+sauce?ref=collections,dessert-recipes

• http://www.taste.com.au/recipes/18166/almond+strawberry+roulade?ref=collections,dessert-recipes

• http://www.tarladalal.com/Cold-Cucumber-Soup-1346r