rice n pulses

RICE

 

Rice is the seed of a monocot plant Oryza sativa. As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East, South, Southeast Asia, the Middle East, Latin America, and the West Indies. It is the grain with the second highest worldwide production, after maize ("corn").

[1] Since a large portion of maize crops are grown for purposes other than human consumption, rice is probably the most important grain with regards to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by the human species.

[2]A traditional food plant in Africa, rice has the potential to improve nutrition, boost food security, foster rural development and support sustainable land care.

[3]Rice is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a crop for up to 30 years.

[4]The rice plant can grow to 1–1.8 m tall, occasionally more depending on the variety and soil fertility. The grass has long, slender leaves 50–100 cm long and 2–2.5 cm broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30–50 cm long. The edible seed is a grain (caryopsis) 5–12 mm long and 2–3 mm thick.

 

Types of Rice.

 

1. Paddy Rice   - Rice still in its original state with no further

Treatment after threshing.

2. Brown Rice   - (Husked Rice) Rice with the outer husk

Removed having a characteristic beige color.

3. White Rice   - Brown rice from which all the germ is

Removed by passing through machines that rasp the grain. It is also called unpolished rice.

4. Polished Rice - White rice that has been passed through

Machines that remove any flour still adhering to the grain.

5. Glaze Rice   - Polished rice covered with a fine layer of

French chalk and suspended in glucose,

Specially processed to give a shine.

6. Steamed Rice     - Paddy rice that is cleaned, soaked in hot

Water, steamed at low pressure, de-husked & blanched.

7. Pre-cooked Rice  - Rice that has been husked, soaked, boiled for

1 – 3 minutes. And dried at a high temperature.

8. Camolino Rice  - Polished and lightly coated with oil.

9. Puffed Rice  - In India it is roasted and fried on hot sand.

 

10. Wild Rice   - The seed of an aquatic grass, related to the

Rice plant, it grows one by one up the stalks and resembles little black sticks. It is very expensive.

11. Basmati Rice - Indian rice with long grains, with a

Distinctive flavor. Old basmati rice is the most prized and is rarely available.

12. Sticky Rice   - Round grain rice which has a very high starch

Content. Rarely available, it is most ideal for Chinese cooking.

13. Rice Flakes   - Rice that is steamed, husked & flattened into

Flakes, it is eaten for breakfast with milk & sugar.

Or as a savory preparation (poha)

Rice is also used to make a variety of alcoholic drinks.  :-

CHOUM  - In Vietnam

SAMAV  - In Malaysia

SAKE  - In Japan

CHAO XING  - In China

 

 

Nutrition: Rice has a very high Calorific value (350 cal, per 100 g. in whole rice & 120 cal. Per 100 g. in balanced rice). It is very rich in digestible starch (77 %) and also in vitamins B1, B2 and minerals.

 

Cooking of Rice

 

A) In Water: 

1.                              Rice is put into the vessel with twice the amount of water, brought to a boil, and cooked till the water is absorbed.

2.                              Alternatively it can be poured into a vessel of boiling water, brought to a boil, cooked and drained off.

     

B) In Stock -In this method the rice is lightly fried in hot oil and stock is added to it. It is then cooked till the Rice is soft and all the stock has been absorbed.

 

C) In Milk  : Rice is normally cooked in milk for making desserts. Short

Grained rice is ideal for this type of cooking because the

Grains stick together thus giving thickening properties to

The dish.

 

 

 

 

 

 

 

 

 

 

PULSES /LEGUMES/BEANS

 

A pulse is an annual leguminous crop yielding from one to twelve grains or seeds of variable size, shape, and color within a pod. Pulses are used for food and animal feed. The term "pulse", as used by the Food and Agricultural Organization (FAO), is reserved for crops harvested solely for the dry grain. This excludes green beans and green peas, which are considered vegetable crops. Also excluded are crops that are mainly grown for oil extraction (oilseeds like soybeans and peanuts), and crops which are used exclusively for sowing (clovers, alfalfa). However, many of the varieties so classified and given below are also used as vegetables, with their beans in pods while young cooked in whole cuisines and sold for the purpose; for example black eyed beans, lima beans and Toor or pigeon peas are thus eaten as fresh green beans cooked as part of a meal. Pulses are important food crops due to their high protein and essential amino acid content. Like many leguminous crops, pulses play a key role in crop rotation due to their ability to fix nitrogen.

 

Protein content

 

Pulses are 20 to 25% protein by weight, which is double the protein content of wheat and three times that of rice. For this reason, pulses are called "vegetarian's meat". While pulses are generally high in protein, and the digestibility of that protein is also high, they often are relatively poor in the essential amino acid methionine, although Indian cuisine includes sesame seeds, which contain high levels of methionine. Grains (which are they deficient in lysine) are commonly consumed along with pulses to form a complete protein diet.

 

 

Health

 

Pulses have significant nutritional and health advantages for consumers

[1] They are the most important dietary predictor of survival in older people of different ethnicities

[2] And in the Seven Countries Study, legume consumption was highly correlated with a reduced mortality from coronary heart disease.

 

 

 

 

 

 

 

  

Examples

 

 

 

 

1. Dry beans

* Kidney bean, haricot bean, pinto bean, navy bean

* Lima bean, butter bean

* Azuki bean, adzuki bean

* Mung bean, golden gram, green gram

* Black gram, Urad

* Scarlet runner bean

* Ricebean

* Moth bean

* Tepary bean

2. Dry broad beans

* Horse bean

* Broad bean

* Field bean

3. Dry peas

* Garden pea

* Protein pea

4. Chickpea, Garbanzo, Bengal gram

5. Dry cowpea, Black-eyed pea, blackeye bean

6. Pigeon pea, Arhar /Toor, cajan pea, congo bean

7. Lentil

8. Bambara groundnut, earth pea

9. Vetch, common vetch

10. Lupins

11. Minor pulses include:

* Lablab, hyacinth bean

* Jack bean , sword bean

* Winged bean

* Velvet bean, cowitch

* Yam bean

 

Sprouts

Edible Sprouts are germinated plant seeds which are edible. They are usually produced by soaking the seeds at regular intervals over a 1-4 day interval. Sprouts are believed to be highly nutritious and rich in enzymes which promote good health.

 

Convenience: - They can be easily grown anywhere.

Offers a variation: - With their nutty flavor and crisp texture. Sprouts are simply a nice change from vegetable.

 

 

 

 

 

 

Cooking of Pulses and legumes. : Since pulses and legumes are very low in moisture content they have to be soaked in water. It’s advisable to soak pulses and boil them in the same water in which soaked as some nutrients may have bleached out to water.

Besides boiling pulses are roasted, fried and ground to make flour and then be used for various purposes.

 

 

Uses of Pulses

 

1.                              As dals - the basic course of Indian cookery.  

2.                              As soups - e.g. Mulligatawny

3.                              Providing mutual supplementation of amino acids in Khicdi

4.                              As flour in missi roti, Besani roti.

5.                              As basic ingredient for idlis, uttapas and chillas.

6.                              As base ingredient or coating as in pakodas, wadas of various kinds.

7.                              As base for desserts like laddoos, mobanthal, payasam, Boondi.

8.                              As snacks like fried dal, sev, ganthias

9.                              Base ingredients for papads.

10.                          As stuffing as in dal kachories, puran polies, stuffed tikkis.

11.                          In chats and sprouted salads.

 

  

cream

 

Cream is the fat separated from milk. It is the lighter portion of milk containing all the main constituents of milk, but in which fat content is high and the solid (non fat) content is lower.

 

Cream is commercially separated from milk in a creamery, by means of a mechanical separator. The milk is first heated to between 32-49°C (90-120°F) before being run into the separator which operates like centrifugal machine, rotating at very high speed and forcing the milk, which is heavier, to the outside; while the cream, which is lighter, remains at the centre. The cream and the skimmed milk are drained out through separate outlets and by means of a control valve, the fat content is adjusted. The skimmed milk is then heated to 79.5°C (175°F) to kill off any harmful bacteria before being further processed into dried milk etc.

 

Types of Cream

There are a variety of creams available in the market, each having a different fat content:

Type of Cream	Fat Content
Single Cream	18%
Whipping Cream	35%
Double Cream	48%
Double Thick Cream	50%
Sterilized Half Cream	12%
Sterilized Cream	23%
Clotted Cream	55%

 

For general purposes, cream may be classified into:

1.    Whipping Cream (>30% fat).

2.    Light or Coffee Cream (18% fat).

3.    Half-and-half (10.5% fat).

4.    Non-dairy or Manufactured Cream.

 

Half-and-half is a mixture of milk and light cream and it may be used in place of coffee cream. Cream containing sugar, stabilizers and flavouring is sold in pressurized containers. Non-dairy products containing water, vegetable fat, sugar, sodium caseinate, emulsifiers and vegetable gums are also available in pressurized cans. Nondairy products for whipped toppings, coffee, whiteners and snack dip bases are also available in the market.

 

Manufactured Cream

1.    Reconstituted Cream             
It is made by emulsifying butter with skimmed milk or skimmed milk powder. This is not true cream, but a substance which resembles it in appearance.

2.    Imitation or Synthetic Cream             
It is made by the emulsification of vegetable fats with dried egg and gelatin, and then sugar and flavourings are added. It is a product which is frequently used in catering and baking trade, but which is very easily contaminated and liable to cause food-poisoning.

 

Uses of Cream

1.    To serve with hot or cold coffee and chocolate.

2.    To serve as an accompaniment (fruit based salad).

3.    To be used fro decorative purposes in cakes and gateaux and for garnishes in soups and desserts.

4.    As a main ingredient in certain desserts such as ice-cream and custards.

 

Storage of Cream

Fresh cream must be treated in the same way as fresh milk, as far as storage is concerned. Whipped cream must be covered and stored in sterilized containers in the refrigerator and used in the same day. Reconstituted and intimation cream must be refrigerated and only small quantities be whipped, when required for immediate use.

 

The whipping of Cream

Whipping cream is a product that results from the agitation of cream. During whipping, air is incorporated, thus forming foam, and fat particles are clumped together, producing the characteristic stiffness or rigidity of whipped cream. If whipping is continued too long, the emulsion breaks and butter gets separated. The air bubbles formed in whipped cream are surrounded by protein films in which clumps of fat globules offer structural support, which increases the rigidity of the foam and permits the formation of more air bubbles and the extension of the protein film to surround them. Homogenized cream is not suitable for whipping.

 

 

 

 

 

 

 

Points to be considered while whipping Cream

1.    Use cream with minimum 30% fat for ease in whipping and for a stiff product. Increased fat upto 38% improves the whipping quality of cream.

2.    Hold cream at low temperature (7°C) whips well. Lower temperature increases viscosity, which increases the whipping property. The beater and the bowl used should be cold.

3.    Whipping property improves with the aging of cream, as viscosity increases.

4.    Homogenized cream will not whip satisfactorily. When whipping cream, tiny air bubbles are trapped and surrounded by the fat globules in the cream. Homogenized cream will have had the majority of the fat globules broken down and they will not be sufficient and strong enough to trap and hold the air cells.

5.    The utensils must be sterilized. Glass or stainless steel containers are ideal for whipping cream. Avoid using aluminum as it tends to discolour the cream, turning it a dull grey.

6.    Increased acidity upto the concentration required to give a sour taste (0.3%) has no effect on whipping quality.

7.    Addition of sugar decreases both volume and stiffness and increases time required to whip cream if it is added before whipping. If sugar is to be added, it is best added after the cream is stiff or just before service.

 

CHEF VERNON COELHO.

HEAD OF DEPARTMENT FOOD PRODUCTION

2009-2010

 

1

Chef Iyer, IHMCTAN, Mumbai

butter

Butter

Butter is the fat of cream that is separated – more or less – completely from the other milk constituents by agitation or churning. The mechanical rupture of the protein film around the fat globules allows the fat globules to clump together. Butter formation is an example of breaking of an oil-in-water emulsion by agitation. The resulting emulsion that forms in butter itself is a water-in-oil emulsion, with about 18% water being dispersed in 80% fat and a small amount of protein acting as an emulsifier.

BUTTER

 

                           Sweet cream          Sour cream

Butter is made from either or sour cream. Butter from sour cream has a more pronounced flavour. The cream may be allowed to sour naturally or may be acidified by the addition of pure culture of lactic acid bacteria to sweet cream, which produces a butter of better flavour and keeping quality. Sweet cream does not mean ‘sweetened’ cream, but simply means ‘not sour’.

It consists of more than 80% butterfat and small amounts of protein, vitamin A and D, minerals, lactose and water. Butter must have a minimum of 80% fat content, a non-fat solid content of 2% and a maximum of 16% moisture (water).

Composition

Average composition of Butter
Fat	82.5%
Protein (Casein)	1.5%
Lactose	2%
Salt	2%
Water	12%

Factors that affect quality of Butter

1.   The breed of animal (cow or buffalo) from which the milk was obtained.

2.   The type of feed that was available for the animal.

3.   The method of manufacture (fresh or ripened cream).

4.   The efficiency of manufacturer (wrong temperature may affect the colour and flavour of butter).

5.   Whether or not the butter was blended.

6.   The addition of salt and colour.

7.   The method of packing and storing.

Classification of Butter

There are four main types of butter:

1.   Fresh or Sweet cream Butter,

2.   Ripened cream or Lactic Butter,

3.   Blended or Milled Butter and

4.   Special Butter

(Fresh and ripened cream Butters are known as “Creamery Butters”).

Manufacture of Creamery Butter

The manufacture of creamery butter takes place in four main stages, as mentioned:

1.   Holding      
The cream (35%) is pasteurized at 95°C (203°F) and held for 2 to 4 seconds. It is then cooled to 4.5°C (40°F) and held there for several hours to ensure the uniform hardening of the fat globules.

2.   Ripening    
When the end product is going to be a ripened butter or lactic butter, a “starter” (which is a laboratory culture of acid-producing bacteria) will be added during the Holding stage, in which the holding temperature will be 15.5-18.5°C (60-65°F) for 3 to 4 hours before being cooled to 4.5°C (40°F).  This gives the butter a much fuller flavour. However, the flavour tends to fade and therefore the ripened cream butter has a shorter life than the sweet cream butters. This stage will be omitted when making the sweet cream butter.

3.   Churning    
The churning of cream is done in large stainless steel churns that hold about 1000 gallons of cream. The temperature must not exceed more than 4°C. The churns are rotated while internal rollers pass through the cream. This breaks the envelope of non-fat particles/solids that surround the small fat globules and coalesce to form larger groups of butter fat. The envelope is dispersed in the thin liquid part of the cream to form buttermilk. After about 30 minutes of churning, the butter separates out in the form of grains and floats in the buttermilk. The buttermilk is carefully drained away and used for other purposes.

4.   Washing and Salting  
The butter grains are now washed with ice water to remove any traces of buttermilk left on the surface of each grain, in order to maximize the keeping quality. Ice water also helps to harden butter grains. Salting can be done in two ways:

a.   By adding fine grains of dairy salt, and

b.   By soaking in a brine solution for 10-15 minutes and allowing the butter to absorb it.

The quantity of salt added usually average 1% for ripened cream butter and 1.5% for fresh cream butter. Salt contributes to flavour and improves the keeping quality.

The butter grains are then worked into a smooth solid mass by rotating the churns slowly for 10-15 minutes, then weighed and packed. Colouring (annatto) may also be added at this stage. If unsalted butter is required, the salting stage is omitted.

Blended Butter

Blended butter is a blend of butters from different regions or countries. These are mixed together to produce a product of standard quality at a competitive price, under a brand name.

Special Butters

This group includes some butter that are not commonly available and those which are not true butters. These include:

1.   Whey Butter
Whey is the liquid which separates from the curd while making cheese. The butterfat obtained from the whey may be used to produce butter, or it may be added to fresh cream/milk prior to it being processed into butter. Due to its origin, this butter has a faint cheesy flavour.

2.   Milk blended Butter    
Quantities of milk are blended into butter, thereby increasing the moisture content to 24% (max.).

3.   Powdered Butter
This is spray-dried butter containing 80% milk fat and non-fatty solids. It is produced on a large scale in Australia and is used mainly in the Bakery trade.

4.   Compound Butters    
These are made by adding a particular natural flavour or colour to butter, depending on the type of food with which it is served. It is generally used as an accompaniment e.g. Lobster Butter, Parsley Butter etc.

5.   Cocoa Butter     
This is not a true butter, rather obtained by crushing the cocoa beans. It is the most expensive ingredient used in chocolate making. Cocoa butter substitutes, using palm oil, are also available.

6.   Peanut Butter     
It is a paste-like substance obtained by grinding roasted peanuts that may be further emulsified and flavoured.

Uses of Butter

1.   As a spread for bread, toast and scones.

2.   As a basic ingredient in pastry-making and cake-making.

3.   Used as an accompaniment (compound butter).

4.   To enhance the taste and flavour of soups and sauces.

5.   As a cooking medium (The smoke point of butter fat is only 127-130°C; so a vegetable oil should be used when high cooking temperatures are required).

6.   For butter sculptures.

Butter is available in 10 Gms, 100 Gms and 500 Gms packs in the market.

Storage

Butter is a perishable product and tends to loose flavour and go rancid on prolonged storage. Exposure to sunlight can make it go rancid faster.

It must be stored at refrigerated temperatures (2°C), well wrapped and away from strong flavoured foods, for it absorbs odours and flavours easily. If purchased in bulk, it can be frozen at -25 to -35°C.

A good quality butter should have a clean flavour and aroma characteristic of the type of butter, have a close body, a waxy texture, be of uniform colour, have a uniform distribution of salt (if added), be clean in appearance and have an absence of any free moisture.

­­­­­

Ghee is obtained by clarifying butter. Butter is heated to evaporate water. Pure ghee has a higher keeping quality and is a good cooking medium and a shortening agent used in Indian Cuisine.

kitchen layout notes

CHAPTER 28:   KITCHEN LAYOUT

The plan or layout of a kitchen will be determined by the catering policy of the establishment. The plan is often limited by space availability. The production area is divided into 3 very distinctive areas.

1.        Receiving, Preparation & Storage.

2.        Cooking.

3.        Service (Dispatching) and wash-up.

As in any other industrial production unit, the kitchen has three functions:

1.        Receiving raw materials

2.        Transforming them into finished goods

3.        Forwarding the products.

The main factors that determine the layout of a kitchen are:

1.        Whether the hotel is primarily for guests or if there is a busy chance trade.

2.        The locality.

3.        The type of customer.

4.        The type of menu/service.

5.        Seasonal pressure of trade.

6.        Possibility of expansion.

Among current trends in cooking, kitchen organization and food service, the following are readily noticeable.

1. Greater mechanization

2. Simpler operations

3. Increased use of convenience foods

The information that will be required before beginning kitchen planning will be:

1. What type of meal is offered?

2. How many persons will he served?

3.     Meal timings and how many sittings.

4.     What type of service?

5.     Will convenience foods be used?

6.     Is allowance to be made for special functions/seasons?

Area Requirements: It is possible that kitchen space will be reduced to provide more seating capacity in the restaurant. However cramped, inadequate kitchens will lead to delays and faults in service. This will invariably affect the turnover. Inadequate facilities will also affect staff morale. Kitchen areas will depend on the type of service. Normally a kitchen will occupy between 25%-33% of the space allotted to the restaurant. Whereas 10-12 sq. ft. per cover is the norm in the restaurant, the kitchen space is generally 2½–4 sq. per cover. In smaller establishments this will go up to 6-9 sq. ft. per cover. Generally ¼th the kitchen area is set aside for storage. The remaining is divided between food pre-preparation, cooking and service.

Receiving and preparation and storage areas

Receiving area: The receiving area should be large and convenient enough to receive the volume and type of goods delivered. The receiving clerk must inspect all items before acceptance. The receiving area should be located near the entrance to the storage area so that once checked, goods can be stored quickly.

Delivery Quay: The delivery quay will be situated near the store and will consist of a platform of lorry level for easy unloading. It should be well lit, and fitted with anti-pest fans and an air curtain at the door. A water connection with hosepipe will ensure easy regular cleaning. Trolleys must be kept for easy unloading and cartage.

Gas Bank: If cylinders are used, these must, be kept outside. Incase of a gas tank the distance from the building must be at least 150 yards. A daily check of gas shelters and tank is necessary as a safety measure.

Garbage Disposal: Wet and dry garbage must be stored separately. Wet garbage is stored in containers in a cool area to prevent fermentation and smell. Dry garbage can be incinerated. Disposal of garbage must be on a daily basis. Garbage areas must be cleaned daily, then disinfected and deodorized.

Central stores: Dry stores must be maintained at 70ºF (21º C). Lightweight items could be stored on top of shelves and heavy weight items at the bottom. Cases/Cartons can be stored either on shelves or pallets. Nothing should be stored on the floor. 8” height above the floor will ensure easy cleaning. Shelves should not touch the wall. A 2” space must be maintained.

The Cold Room: Many foodstuffs will have to be maintained at refrigerated temperatures. There are two types of cold rooms:

1.     Negative cold room (freezer) with an ideal temperature of  -18ºC.

2.     Positive cold room  (walk-in) with a temperature of 3ºC- 5ºC.

Recommended temperatures for various food stuffs:

          Meat                       0-1ºC

          Fish                       2-3ºC

          Dairy                     4-5ºC

          Veg. & Fruits          6-7ºC

Vegetable Pre-preparation Area: The work here consists of:

1.     Washing and Cleaning.

2.     Paring and Trimming

3.     Cutting, Chopping etc.

Use of frozen vegetables will determine the area required here. This room is sometimes air-conditioned, and in small establishments will be combined with the Butchery.

The Butchery: It is an air-conditioned room for meat pre-preparation. Bone saws, weighing scales and butchers blocks will be provided. The butchery must be situated close to the freezer. Non slip flooring is essential and flycatchers must be installed.

The Larder: The larder must be situated near to but separate from the kitchen. It must be air-conditioned, well lit and well equipped.

COOKING AREA  

In this area, raw materials and pre-prepared goods are turned into finished products. This area can range from a simple kitchen to a more complex group or sections or even satellites.

-         Pastry/Confectionery -  Bakeshop

-         Short order kitchen   -  Pantry

-         Hot Kitchen              -  Main Kitchen

The Bake Shop- The control of costs and quality of desserts and breads sold in hotels is very important for successful operation. In a small hotel, this will be a corner of the main kitchen whereas in big hotels, this will be a separate fully equipped department. There are two sections

Hot: equipped mainly with ovens (single, double decker or triple tier) (convection or conventional), racks, dough mixer, food processor and will provide all bread, cakes and gateaux.

Cold: is equipped with refrigerated marbles, laminators, ice-cream machines, and food processors. It is usually air-conditioned, and provides all the desserts.

The Pantry- As the name suggests all the short orders are executed from here. These will include sandwiches, icecreams and beverages. Quick service equipment, such as toasters, juicers and shakers will be provided.

The Main Kitchen- Known as the heart of the kitchen. The area is divided into work islands where various jobs will be performed.

A)    Roasting and Baking

B)     Grilling

C)    Frying

The equipment must be placed so as to avoid unnecessary movement. Bain Maries must be located near the gas ranges. Exhaust fans are essential. Good lighting, non-slip floors, and easy-to-clean walls are necessary.

In a classical organization the main kitchen is divided according to partie system. But in India it is divided according to the cuisine. E.g. Continental, Chinese, Indian.

Service AND wash-up area

The Service Area is situated between the kitchen and the restaurant and has the following functions.

1. Cleans dirty equipment corning from the restaurant or floors.

2. Supplies clean equipment to the restaurant and kitchen.

3. Calling point for food orders.

4. Delivery of food.

5. Cashiering.

Issuing meals to the restaurant is carried out in this area. A kitchen clerk called the Aboyeur is stationed at the survey counter throughout the meal period. On receipt of the waiter’s check (KOT) he announces in a loud and clear voice the order with special instructions. The section must acknowledge the order in return. Most orders are executed in parts (en suite.) 

The Cashier prepares the bills and gives it to the waiter for presentation. The paid check and cash is returned to the cashier who will stamp it with a PAID stamp. A dispense bar is also situated in this area for drinks in the restaurant and in rooms 

The Wash-up Area: Dish washing has a high rate of importance because of its significance in sanitation and hygiene. The wash-up area consists of three parts, manned by the kitchen steward.

a)     Loading – dirty equipment is pre-washed and loaded on baskets/trays for machine or hand washing.

b)     Washing – consists of cleaning, rinsing and sanitizing.

c)      Unloading – The clean equipment is kept on racks, picked by waiters or delivered by stewards.

Pre-rinsing calls for water of a warm temperature. 120º F will melt fat but not cook foods firmly onto the surfaces.

The washing temperature must be 140º F hot enough for effective cleaning action. Sanitizing calls for a temperature of 180º F for 10 seconds. In small hotels, dish washing is done manually, but the process is the same. Ideally separate workers should be provided for handling dirty and clean dishes. To ensure effective dish washing water temperatures must be maintained, detergent concentration should be effective and correct handling procedures followed.

vernon coelho

ihm mumbai

2009-2010