Welcome to Cookeryindia

WELCOME TO THE WORLD OF HOSPITALITY.

TEAM COOKERYINDIA is putting efforts in bridging the gaps and bringing closer the associates of our fraternity i.e. The World of Hospitality by means of a platform called COOKERYINDIA.

We hope that this website fulfills a long felt-need and sense to provide students & concerned hospitality personnel not only with the factual knowledge required but also make others aware of hospitality, its sectors & growth in it.

The whole concept of the website is based on our research & administrative experience. Much of the information, ideas & knowledge incorporated have been acquired during our industry experience, training programs, seminars, research studies, consultancies & visits to many hotels, hospitality institutes, travel agencies etc.

The website has been exclusively designed for the students of Hotel Management, Hospitality Professionals dealing with various aspects of industry like Hotels, Restaurants, Fast Food Chains, Academics, Travel Agencies, Airlines & Customer Care.

We feel great pleasure in presenting COOKERYINDIA, first of its kind, incorporating information, facts, concepts, definitions, subject matter etc. Every effort has been made to make the website interactive and we will be glad to receive suggestions for further improvement.

COOKERYINDIA is simply a celebration of the oldest and the ever-growing industry “The Hospitality Industry”.

TEAM COOKERYINDIA

THE WORLD OF WINE AND SPIRITS

The World of Wine & Spirits from HEMANT SINGH

Beverages are potable drinks which have thirst-quenching, refreshing, stimulating and nourishing qualities. By refreshing, one means the replenishment of fluid loss from the body due to perspiration. Simulation results in increase of the heart beat and blood pressure. This is due to the intake of spirits (alcohol) or tea (thein) and coffee (coffein). Nourishment is provided by the nutrients in the beverages, especially fruit juices. Most of the beverages supply energy in the form of sugar or
alcohol. They also provide other nutrients like mineral salts and vitamins. For example, milk gives calcium and citrus fruits give vitamin C.
Generally, people drink for one or more of six reasons; to quench thirst, to get drunk, to enjoy a social setting (social drinking), to enjoy the taste of the beverage, to feed an addiction (alcoholism), or as part of a religious or traditional ceremony or custom (proposing toast).

FOOD AND ACCOMPANIMENTS

Food and Accompaniments from HEMANT SINGH

Accompaniments are highly flavoured seasonings of various kinds offered with certain dishes. The object of offering accompaniments with certain dishes is to improve the flavor of the food or to counteract its richness, eg. apple sauce with roast pork. Many dishes have separate accompaniments and as they are not always mentioned on the menu, the waiter must know them. He should always have specific accompaniments ready for service at the right time. Hot adjuncts come with the dish from the kitchen, but cold sauces are often to be found at the buffet or sideboard. They should be served directly with a dish to which they belong. They should be served from the guest’s left on to the top right of his plate (not on the rim). While serving from a sauceboat, the boat should be on an underdish or small plate, carried on the palm of the left hand. In serving, the sauceboat, lip should point towards the guest’s plate. The spoon, or ladle, should be passed over the lip. Sauces are not to
be poured from a boat.

RESTAURANT EQUIPMENT

Restaurant Equipments from HEMANT SINGH

The operating equipment used in hotels / restaurants play an important role in attracting customers. The restaurant operating equipment include service equipment, furniture, fixtures and linen
all of which squarely reflects the standard and style of the restaurant. The atmosphere of a restaurant is largely affected by the kind of furniture used.

The furniture should be utilitarian and elegant to look at. Very often by using different materials, designs and finishes and by careful arrangement, one can change the atmosphere and appearance of the food service area to suit different occasions.

Elegant and attractive serviceware, colourful and clean dishes, quality plates and glassware add to the decor of a restaurant. However, several factors have to be considered while selecting the equipment.

· Standard of the restaurant
· Types of service
· Décor and theme of the restaurant
· Type of clientele
· Durability of equipment
· Ease of maintenance
· Availability when stocks runout for replacement
· Storage
· Flexibility of use
· Price factors
· Standardization

A hotel / restaurant should be well stocked with appropriate equipment to provide quality service. For multipurpose use and to cut down costs, most hotels / restaurants standardize equipment in terms of size and colour.

DESSERTS – ICE CREAMS

Ice cream from HEMANT SINGH

Ice cream, or iced cream as it was originally called, was once narrowly defined as a luxury dessert made of cream, sugar, and sometimes fruit congealed over ice. But today it is an universally cherished favorite dish. The wide variety of ice creams and their varying cost ranging from low to high has made it delightful dish. Our love affair with ice cream is centuries old. The ancient
Greeks, Romans, and Jews were known to chill wines and juices. This practice evolved into fruit ices and, eventually, frozen milk and cream mixtures. The Italians were especially fond of the frozen
confection that by the sixteenth century was being called ice cream. Because ice was expensive and refrigeration had not yet been invented, ice cream was still considered a treat for the wealthy
or for those in colder climates. Furthermore, the process of making ice cream was cumbersome and time-consuming. A mixture of dairy products, eggs, and flavorings was poured into a pot and beaten
while, simultaneously, the pot was shaken up and down in a pan of salt and ice.