Textbook of

PROFESSIONAL CHEF
Grade X

National Vocational & Technical Training Commission (NAVTTC)

 Textbook of

Professional Chef
Grade – X

National Vocational and Technical Training commission

H-9, Islamabad

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Author: Mariyam Usman - Food Preparation and Culinary arts Instructor
Reviewers:
 Engr Abdul Maqsood, DACUM Facilitator
 Mr. Saifullah Butt, Trainer
 Mr. Umer Farooq, Instructor
 Miss Farhana Ahmad Hashmi, Food consultant
 Miss Zoha Ameen, Instructress
Designing: Gul Awan Printers, Blue Area, Islamabad.
Edition: Test Edition, 2022
ISBN:
Publishers: National Vocational & Technical Training Commission H-9, Islamabad.
Website: www.navttc.gov.pk,

All rights are preserved with the National Vocational and Technical Training Commission. No
part of this book can be copied, translated, reproduced or used for guide books, key notes, helping
books etc. without permission of NAVTTC.

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 PREFACE
This book has been written to meet the requirements of Matric Tech to train the students in
Professional cooking. Matric Tech in Professional cooking has been introduced first time in the
history of Pakistan. We have totally revamped this book to mirror the way that individuals cook in
the kitchen today, with the best of food sources and flavors from around the world. The book
surveys fixings, hardware, and abilities of the expert culinary specialist. It then, at that point,
investigates the methods for the full scope of food things: vegetables, potatoes, grains, vegetables,
pasta, meats, fish and fish, poultry, eggs, organic products, soups, sauces, quick breads and cakes,
yeast breads, and then some. The version includes another easy to understand plan and design,
directing users through the essential standards behind every procedure initially, and afterward
furnishing more inside and out data alongside bit by bit photography. Complete with many plans
and four-shading photos all through, this is the fundamental reference for any trying gourmet
specialist, culinary students, or cooking expert.
This book covers the topics to train students in Professional Chef. All the topics are explained in
a convenient way understandable to the students of Matric Tech. This book will guide about
professional cooking and its scope. It surveys fixings and abilities of the expert culinary specialist’s
chefs. This book gathers knowledge and recipes to become professional chef.
The book should not be crammed. It should be read conceptually. Perform all the activities and
tasks to have hands on experience. The sequence of chapters can be adjusted as per convenience
of the tutor. Make sure you never skip a pre-requisite of any chapter. Suggestions for the
improvement of this book will be highly acknowledge.

Executive Director
National Vocational & Technical Training Commission
(NAVTTC)

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 TABLE OF CONTENTS

Sr. No Chapter Name Page No.

1 Recipe and Menu development 1

2 Rice, Pasta and Farinaceous dishes 2

3 Pulses and legumes 27

4 Meat, Poultry and Seafood 41

5 Preparation of Desserts 60

6 Food Plating and presentation 71

7 Life skills 86

8 Entrepreneurship Skills 95

Glossary 105

About the author 106

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 Chapter 1: Recipe and Menu development

Chapter 1: Recipe and Menu development

Students learning outcomes

After completing this chapter, you will be able to:

 define recipe.
 learn the main standards of recipe writing.
 understand the role of recipe in cooking.
 learn classification of menu.
 understand the role of menu and significance in food service.
 learn the basic concept of yield calculation and its importance.
 understand costing of food.
 learn how to manage food cost and zero wastage concept.

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Chapter 1: Recipe and Menu development

1.1 Introduction to recipe

1.1.1 Define recipe
A set of instructions along with the required amount of ingredients, for the preparation of a certain
dish is called recipe.
The purpose of the recipe is to cook
the food according to the standard
taste and flavor and to have a
complete record of the ingredients
used, the proper amount of the
ingredients needed, and the way they
are combined and mixed together to
form a dish.
In Every recipe all the instructions,
standards, temperatures and equipment are mentioned to keep the production procedure according
to the proper standards and guidelines according to the nature of the dish.
The following are parts and resources of every recipe:
o Yield numbers and size of total servings
o List of the ingredients with the required amount
o Procedure/Directions for preparing dish.
o Types and Sizes of the utensils
o Set temperature and Time according to the nature of the dish
1.1.2 Standards of recipe writing
A well written recipe is a list showing the required amount of ingredients and procedure for making
a dish.
 Standard Ingredients  Step by step directions
 Temperature  Nutrition analysis
 Time  Cost management
 Tools and equipment  Yield
The format for a standardized recipe will include:

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 Chapter 1: Recipe and Menu development

I. Menu
II. Total yield
III. Portion Size
The following are the basic techniques used for
writing a standard recipe:
1. Know about the number and type of
guest / audience
2. Add a recipe description
3. Write the preparation and cooking time.
4. Size of servings.
5. List of all the ingredients in a chronological order
6. The exact measurements and amounts of all ingredients
7. Separate all the ingredients for major step in a recipe
8. List the required utensils
9. Keep it simple and up to the point
10. Test your recipe before it is written
11. Indulge the storage suggestions
12.Include all the nutritional information about the ingredients

Template of Standard recipe card

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Chapter 1: Recipe and Menu development

Recipe card
1.1.3 Role of recipe in cooking
Recipes are the guidelines for the cooking. It is very important to read and understand the recipes
before you start cooking. For preparation of a perfect standard dish, it is important to know each
and every aspect of the recipe of the dish.
The very first thing which is written in the recipe is the name of the dish and yield that how many
servings are there in the dish which are to be prepared.
Then the ingredients should be listed in the same order they are used in the recipe in order to
prevent leaving out any ingredient. Cooking methods, time of cooking and the required
temperature.

Do you know: The ingredient standard list is one of the most important parts of a recipe.
1.2 Types of Menu
1.2.1 Classification of menu
Menu
The list of food or drink items available to be served along with the prices mentioned against each
of the dish is called menu. A menu is one of the most important internal advertising tools that can

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 Chapter 1: Recipe and Menu development

be used to educate a guest about the names, prices

and servings of the dishes and menu is also used to
tell the guests about the experience they are about to
have.

The literal definition of a menu is a "bill of fare" *or

a list of food items a restaurant prepares and serve to
their customers
Important note!
The basic cooking components are
Standard ingredients Heating (if required)
Handling techniques Serving techniques

Classification of Menu
The menu is classified into the 5 types which are
commonly used now a day’s these types are as
follows:-
1. A la carte menu
Ala cart is a French word which means "by the card”
and a la cart menu list is the list of items that are
available for individual purchase. In this menu a guest Standard menu card
will order single item which is not a part of any meal
and course. A la carte offerings tend to be more expensive than they would be purchased as part
of a meal or combination.

2. DU jour menu
Du jour is a French word which meanings are "of the day".
A Du Jour menu changes every day and the list of the items available on that particular day.
Soups are often part of this menu. For example, a restaurant offer lentil soup one day, vegetable
soup the next day, chicken noodle soup the day after that, and so on Du Jour items are sometimes
called as "daily special" or "today's special".

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Chapter 1: Recipe and Menu development

3. Cycle menu
Cycle menu is somehow similar to the Du jour menu however; cycle menu items are offered on
specific days and are repeated weekly.
4. Static menu
Static menu is the menu which does not change often. It is the main type of the menu at most of
the restaurants. In the static menu items are divided into different categories such as appetizer,
main course, salads, and beverages.
5. Fixed menu
A fixed menu is the menu in which very less options are available but on a fixed total price.
There are 2 common types of this menu
 Table d’hôte
 Prix fixe
An appetizer, soup, salad, entrée and dessert are all for a set price per person. The selections can
vary for example an appetizer, an entrée and a dessert.
6. Beverage menu
In beverage menu all the drinks rather alcoholic or non-alcoholic offered by the restaurant to the
guests.
Do you know! The menu is also called "the driver" of a food service operation.
1.2.2 Role of menu and significance in food service
Role of Menu
The menu is an important component of the food industry and food service operations. The menu
is also called “the driver" of a food service operation. So it is clear that every part of the food
service operation is highly affected by the "menu". The menu is a managerial tool and it manages
very important functions according to the nature of the restaurant and food service operation.
Significance in food service
The menu is the tool of advertisements for the restaurant that is to be read by a guest on arrival to
the restaurant.
If your menu is clean and appealing your guests will got impressed with this and for a food service
operation a guest is the first priority. So a menu can decide the success of any food brand.

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 Chapter 1: Recipe and Menu development

1.3 Food costing

1.3.1 Yield calculation and its importance
In culinary term, yield refers to that how much finished or processed product you will get. You
can also define yield as the amount of useable product after it has been processed such as peel,
cook, butchered. The yield is calculated by this formula
Actual Yield = Quantity of prepared product
Importance of yield:
Yield percentage is important because it tells several things
 The idea of how much quantity of raw material would be use to prepare a particular
food item.
 How much useable product you will have after processing
 How much raw product to actually ordered and the actual cost of product per rupee
spend

Example of yield calculation

1.3.2 Costing of food
Food costing is the ratio of restaurants cost of ingredients (food inventory) and the revenue that
produce from menu items sold. Food cost is also generally refers to as food cost percentage within
the food industry.

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Chapter 1: Recipe and Menu development

The terms are often used interchangeably. Food cost is always expressed as a percentage known
as the food cost percentage. To calculate food cost percentage, you divide inventory cost by the
revenue produced.
How do you calculate food cost?
Use the following equation for food costing
Percentage = food cost/ menu price
You can use this figure in 2 ways.
1. If you know the menu price and want to see what your food cost should be in order to be
within the budget, multiply the menu price with percentage
Food cost = menu price x percentage
For example: in menu, the price of sandwich is 300 rupees and food cost percentage is 35 %.
35% = 0.35
300 x 0.35 = 105
2. If you know the food cost and want to determine what the menu price should be add a
Particular percentage, divide the cost by the percentage
Menu price = Total food cost/ percentage
Example: food cost is 150 and food cost percentage is 40%
150/ 40% = 150/0.40 = 375
So the total food cost is 375 rupees.
Total cost = Raw material cost (RMC) + overhead charges
There are basic 3 principles of food costing
 Supplier selection
 Good receiving controls
 Balancing menu
1.3.3 Management of food cost and zero wastage
How to reduce food cost in food production management
1. Closely manage your inventory; Conduct daily and weekly report
2. Automate manual processes; forecast year sale round
3. Use inventory tracking to reduce wastes; purchase inventory at the right level
4. Recipe costing; track usage and yield on each food item
5. Menu planning; price menu item properly
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 Chapter 1: Recipe and Menu development

6. FIFO reflects zero wastage

7. Ensure transparency and accuracy in vendor contract price
Factors affecting the food cost are:
 Supply and demand
 Weather
 Disease outbreaks
 War
 Natural disasters
Zero waste means designing and managing products and processes to systematically avoid wastage
of different materials. It also eliminate the volume and toxicity of the waste. In zero wastage
cooking, the food packaging done via different tactics like using disposable and reusable
containers to buy in bulk, using fever ingredients preserve the food and make most of the meals at
home.
In different restaurants, the new trend is introduced by the management of different restaurants
that if there guest finish all the meal they ordered and left zero wastage. They will get 10 % off on
their invoice. If an employee who is making food, work with zero wastage strategy and if/she will
keep it in mind that no leftover of any food product are left than they will get extra bonuses with
their salaries.

Key points
 A recipe is the list of ingredients and set of instructions used for the production and
preparation of a certain dish, any kind of food and beverage are included in this category.
 The purpose of the recipe is to cook the food according to the standard taste and flavor and
to have a complete record of the ingredients used, the proper amount of the ingredients
needed, and the way they are combined and mixed together to form a dish.
 The very first thing which is written in the recipe is the name of the dish and yield that how
many servings are there in the dish which you are making.
 The ingredients must be listed in the sequential order according to the procedure. Cooking
methods, required time of cooking and setting temperature all must be mentioned in recipe
card.

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Chapter 1: Recipe and Menu development

 A menu is one of the most important internal advertising tools that can be used to educate a
guest about the name, price and serving of the food products and menu is also used to convey
the guests about the experience they are about to have.
 Ala cart is a French word which means "by the card” and a la cart menu list is the list of
items that are available for individual purchase. In this menu a guest will order single
 Item which is not a part of any meal and course.
The menu is an important component of the food industry and food service operations. The
menu is also called “the driver" of a food service operation. So it is clear that every part of
the food service operation is highly affected by the "menu".

Exercise
Select the most appropriate option.
1. Food making process is known as
a. Cooking b. mise -en- scene c. Weighing d. both a& c
2. Hi tea is a type of
a. A la Carte b. Cycle Menu c. Buffet Menu d. None of these.
3. The French word "restaurant" means
a. food that can be eaten b. food that can be served
c. food that restored d. food that can make
4. A menu should be
a. tough and complex b. easy and understanding
c. clear and simple d. both b & c
Give short answers of the following questions.
1. What type of language should be used in recipe writing?
2. What is the difference between Mise-en-place and Mise-en-scene?
3. Define Buffet Menu?
4. Write the formula for relation between dishes and its cost written on menu card?

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 Chapter 1: Recipe and Menu development

Answer the following questions in detail.

1. Write down the main standards of recipe writing.
2. What is the significance of menu in food service?
3. How can you manage food cost in production of food?
Activity
 Prepare recipe card for lunch and calculate food cost individually.
 Prepare a menu card for small scale restaurant.
 Derive the food cost of any recipe given by teacher and set the sale price according to
mentioned percentage.
Teacher’s guide
 The teacher is required to explain students that how to create menu with zero wastage.
He/she is also required to instruct students about the methods for the control of food
wastage.
 The teacher is required to give demonstration to students for calculation of food cost in
various dishes produced in class.

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Chapter 2: Rice, Pasta and Farinaceous dishes

Chapter 2: Rice, Pasta and Farinaceous dishes

Students learning outcomes

After completing this chapter, you will be able to:

 know about the types & categories of rice and starches.

 understand the effect and use of starch in cooking.
 comprehend main uses of rice and pastas as staple food.
 identify cooking methods involved to prepare rice and farinaceous dishes.
 recognize tools & equipment to cook rice and farinaceous dishes correctly.
 understand quality points of cooking rice and pasta.
 know different serving methods.
 follow standards to garnish and present food.
 follow correct storage procedures for cooked dishes.

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2.1 Rice & Starches

Rice is seed of the grass species oryza sativa (Asian rice) or less commonly oryza glaverrima
(African Rice). Rice is primary composed of carbohydrates, which is almost 805% of its total dry
weight. Most of the carbohydrates in rice are starch. Starch is common foam of carbohydrate in
food. Starch is made up of long chains of glucose called amylose and amylopectin.

Rice Types of Starch

2.1.1 Categories of rice and starches

There are 3 major categories of rice are there which are based on the grain length
1. Long grain rice
2. Medium grain rice
3. Small grain rice
The length of the grain is based on cooked rice and its traditional preparation and usage.
Do You Know!
Which type of rice is good for health?
Brown rice is the type of rice which is considered as a healthy diet because it contains extra
nutrients and fibers which are good for health. It lowers the cholesterol and controls blood sugar
levels.

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Following are the types of rice

Arborio rice. This your go-to rice for making any Basmati rice. This is a type of long-grain,
risotto dish Indian rice

Jasmine rice Brown rice

Sticky rice Long grain white rice

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Risotto rice
Starch or amylum is a polymeric carbohydrates consisting of many glucose units joint by
glycosides bonds. Starch is an odorless and tasteless white substance occurring widely in plant
tissues and its high amount is obtained from cereals and potatoes.
Types of starch for cooking:
Starch can be found in 2 varieties
 Native starch –It is a natural derivative of vegetable
 Modified starch – It is chemically modified as a thickener
The most common starches are used in cooking (gluten free cooking):

Corn starch Arrow root starch

Tapioca Potato starch

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Chapter 2: Rice, Pasta and Farinaceous dishes

Wheat starch Rice starch

2.1.2 Effects and use of starch in cooking
In cooking, starch takes place as a tiny granule to which water, broth or liquid bonds. In the
cooking, starch is used as thickening agents
because it absorbs the liquid from the dish on
the time of cooking and it gets thicken, that is
why starch is the major secret behind the
perfect pie filling of custard.
Food starches are also used for stabilizers in
food such as puddings, soups, sauces, gravies,
pie fillings, custards and salad dressing.
Starches are used to make many food items
Uses of starch
such as pasta and noodles.
Starch is the source of sugar in animals’ diet. Animal’s breakdown starch using an amylase an
enzyme found in saliva and pancreases that breaks down the starch and make energy from it.
2.1.3 Uses of rice and pastas as staple foods
Staple food is a food that is eaten every day and it makes a dominant part of a diet.
Examples of food staples are "cereals" such as
 rice  maize  millet
Some starchy tubers or root vegetables such a
 Potatoes  Sweet potatoes  Cassava  Yams
Meat, fish eggs milk cheese dried legumes all are staple food.
Main uses of rice as staple food

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 Rice is the most important food crops is all over the world and it is a staple food of more
than half of the world population. Rice is rich in nutrition and vitamins and minerals also.
 Rice is a staple food which is predominant dietary energy source for 17 countries in Asia
and the Pacific, 9 countries in north and South America and 8 countries in Africa.
 Rice provides 20% of the overall world's dietary energy supply.
 Rice is the staple food which is cooked by boiling, or sometimes it is used as flour.
 Rice is eaten alone and with different dishes of vegetables, meats, pulses, and legumes in
different cuisines worldwide. It
is used as a main dish in Asia,
Middle East and many other
countries like India and China.
 Rice is also used as breakfast
cereals, noodles, and in the
preparation and production of
different alcoholic beverages
such as "Japanese Sake".
Main uses of Pastas as a staple food:
 Pasta is a staple food of Italian cuisine both dried and fresh pastas are in many shapes and
varieties which all are different from one another.
 Pasta is cheap, convenient and versatile this is the only reason behind the popularity of
pastas.
 Pastas are made up from grain.
Grains are one of the basic food
nutritive diets. In pastas vegetables,
Poultry, fish and fruits can be
included which all are the very good
source of energy and they can give
you fiber too. Pastas are made up
from whole grain. That is very good Different types and shapes of pastas

and healthy and it also helps in the stomach as well as cholesterol issues.

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Chapter 2: Rice, Pasta and Farinaceous dishes

2.2 Processing, cooking and storage

2.2.1 Cooking methods for the preparation of rice and farinaceous dishes
The cooking methods involved to prepare rice are as follows
 Boiling
 Steaming(or sometime combination of these)
 Japanese method
 Pilaf
 Risotto
In the boiling and steaming it absorbs water, long grain rice tends to remain separate or fluffy after
cooking while the other types which are medium grain and short grain rice will tend to stick
together.
Each method of cooking rice requires
a different water proportion for
example in boiling water is 12 times
much as rice, in Japanese method
water is 5 times much and in the
steaming water is 2 - 1/2 time much.
In different methods specific type of
rice is used to achieve the desired
Farinaceous dishes
flavor, texture and color.
The Cooking methods involved to prepare farinaceous dishes
Do you know about farinaceous dishes?
The dishes made from rice, pasta, noodle, polenta or gnocchi. Fully cooked farinaceous dishes can
be prepared using very different types of heat treatments.
The heat treatment /cooking methods which are used in the preparation of the farinaceous dishes
are
 Oven Baking  Superheated steam
 Frying  Hot air impingement
 Infrared radiation

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2.2.2 Recognize tools & equipment to cook rice and farinaceous dishes

Pots Steamers

Colander Slices

Strainer Rice cooker

Activity: Make group of 3 students and recognize tools and equipment to cook rice and
farinaceous dishes correctly

2.2.3 Quality points for cooking rice and pasta

The quality points of meals are the quality characteristics of any food type which is acceptable to
consumers.

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There are two types of factors are included in it.

1. External factors such as appearance like size, shape, color, gloss and consistency, texture and
flavor etc. Some factors such as federal grade standards of eggs.
2. Internal factors such as chemical, physical and microbial factors. Quality points to look for in
rice when cooking. It relates to:
 Grain length  Texture
 Stickiness  Flavor
 Aroma

2.3 Serving methods

2.3.1 Different serving methods
Different Serving Methods
Serving methods of rice, pasta and farinaceous dishes are varying according to the nature of the
dish and according to the serving size either the dish is served for 1 person or more. The proper
portion of one serving of rice is 1/2 cups while cooked. This size can be understood by an example
of 1 cupcake wrap. For two Persons it will make
one cup of cooked rice.
Pasta and farinaceous dishes a serving size is about
two ounces of dry pasta about 1 or 1/2 cup of
cooked pasta, but keep it in mind that you will
bulking up the dishes with sauces and garnishing
it with different condiments. The more attraction
and uniqueness can be added to the dish with the
difference and interesting garnishing.
Activity: Arrange the class into small groups, each group will make one farinaceous dish and
present and garnish differently.

2.3.2Storage procedures for cooked dishes

Storage Procedure of cooked rice
Serve rice as soon as it has been cooked. If not then cool them quickly. Keep the rice and the rice
dishes into the refrigerator for no more than 1 day until reheating.
The best way to reheating the rice is:

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1) Open the containers in which you store the rice remove its lid. Add little bit of water into it.
For each cup of rice add 1-2 tablespoons of water.
2) Place the container (ovenproof) into
the microwave oven and heat it for 3-
4 minutes or according to the quantity.
3) Make sure the internal temperature of
the rice is at 165° F or higher than this.
You can use a thermometer for
checking the temperature correctly.
4) Serve immediately or as soon as Storage of cooked rice
possible.
If you want to keep rice moist after cooking then you have to add humidity and keep them
covered you can also chill the rice and reheat it in small batches with the addition of few
drops of water.
If you want to keep rice moist after cooking then you have to add humidity and keep them covered
you can also chill the rice and reheat it in small batches with the addition of few drops of water.
Storage procedure of pasta and farinaceous dishes
Cooked pasta can be stored after
boiling. Boiling is the first step of
cooking the pasta.
After boiling drain the excess water
from it and allow cooling it down.
Drizzle it with a little bit of olive oil
and put an airtight sealed container.
Store it into the refrigerator for 5 - 6
days or it can also freeze it for up to
two months.
Storage of Pasta’s

Note: It is convenient to separate pastas into portions according to the quantity for every dish.

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Recipes
Egg fried rice
Name of dish Egg fried rice Preparation time: Cooking time:
60 mins 15 mins
Number of portions: 4 Size of unit 1
Commodities:
Items Quantity Items Quantity
Boiled rice 500 gm. Spring onion 3-4 stalks
Soy sauce 10 ml. Schezwan sauce 15 ml.
Rice vinegar 8 ml. Eggs 3
Chopped garlic 10 gm. Chopped carrot 125 gm.
Crushed black pepper 2 gm. Diced bell peppers 125 gm.
Salt As per required Cabbage shredded 125 gm.
Oil 20 ml.
Method
o Boil and stain the rice
o Heat a pan with oil add chopped garlic into it fry it for 30 seconds
o Add spring onion whites and fry for a minute
o Add chopped veggies and fry for about 2 minutes. ( veggies should be crunchy)
o Slide all the veggies to one side of the pan.
o Pour egg into the pan and scrambled it cook till they are soft and fluffy but not overcooked
o Pour the soy sauces and vinegar into it.
o Add cooked rice, salt, ground black
pepper and spring onion greens.
o Fry on the highest flame for about 2
minutes.
o Adjust salt and spice as needed
o Garnish it with some spring onion
greens
Egg fried rice

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Alfredo pasta
Name of dish Alfredo pasta Preparation time: Cooking time:
20 mins 30mins
Number of portions: 6 Size of unit: 1
Commodities:
Items Quantity Items Quantity
Butter 250 gm. Garlic crush 8 gm.
Cream 20 ml. Parmesan cheese 125 gm.
Salt As per required Fettuccini pasta 300 gm.
Black pepper As per required
Method
 Add water in a pot and bring it to boil
 Add salt into it and then fettuccini pasta in it.
 Cook for 10 mins and then drain the water
 Heat cream with butter on medium heat in a
saucepan.
 Add salt, pepper and garlic in it.
 Add cheese and stir until thick sauce produce
 Add pasta into sauce and serve hot.

Alfredo pasta
Boiled rice
Name of dish Boiled rice Preparation time Cooking time
20 mins 20mins
Number of portions: 6 Size of unit: 1
Commodities:
Items Quantity Items Quantity
Water 900 ml. Salt 2 gm.
Long grain rice 540 gm.

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Method
 Pour water and salt in a pot.
 Bring it to boil.
 Wash and soak rice for 20 minutes.
 Add rice into boiling water
 Cook for 20 minutes.
 Strain the water and serve.

Vegetable macaroni
Name of dish Vegetable macaroni Preparation time: Cooking time:
20 mins 30mins
Number of portions: 6 Size of unit: 1
Commodities:
Items Quantity Items Quantity
Water 1 liter Oil 12 ml.
Macaroni 300 gm. Onion 1 medium (chopped)
Salt As per taste Carrot 50 gm. (chopped)
Black pepper As per taste Capsicum 50 gm. (chopped)
Chilli sauce 12 ml. Cabbage 50 gm. (chopped)
Soya sauce 12 ml.
Method
 Boil the macaroni for 15 minutes in boiling water along with oil and salt.
 Fry the onion in oil.
 Add capsicum, cabbage and carrot.
 Add boiled macaroni in it
 Add sauces and spices and cook for 10 minutes.
 Remove from heat and serve.

Vegetable macaroni

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Key points
 Starch is a major source of carbohydrates. The main sources of starches are rice, pasta, wheat
etc. Rice is primary composed of carbohydrates, which is almost 80.5% of its total dry weight.
 Starch is an odorless and tasteless white substance occurring widely in plant tissues and its
high amount is obtained from cereals and potatoes.
 In cooking, starch takes the place as a tinny granule to which water, broth or liquids bond. In
the cooking, starch is used as thickening agents because it absorbs the liquid from the dish on
the time of cooking and it gets thicken, which is why starch is the major secret behind the
perfect pie filling of custard.
 Serving methods of rice, pasta and farinaceous dishes are vary according to the nature of the
dish and according to the serving size either the dish is served for 1 person or more.
 Each method of cooking rice requires a different water proportion for example in boiling water
is 12 times much as rice, in Japanese method water is 5 times much and in the steaming water
is 2 - 1/2 time much.

Exercise
Select the most appropriate option
1. The soaking time for basmati rice is:
a. 30 mins b. 25 mins c. 20 mins d. 50 mins
2. Which of the following is main source of starch?
a. potato b. meat c. spices d. none of these
3. Whichof the following type of flour is best for pasta dough?
a. White flour b. Wheat flour c. Self-rising flour d. Multi grain flour with yeast
4. Starch is used for which of the following purpose?
a. Thickening b. Rising c. Binding d. Jellifying
Give short answers of the following questions.
 What is the serving temperature of rice, pasta and farinaceous dishes?
 State various types of rice and pasta?
 Define Pilaf and Risotto.
 State the nutritional values of rice, pasta and farinaceous dishes?
 Write down the storage conditions for cooked pasta?

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Answer the following questions in detail.

Describe categories of rice and starches?
1. Explain quality points for the cooking of rice and farinaceous dishes?
Activity
 Arrange different types of rice and pastas and prepare any one dish of rice and pasta.
 Arrange the class into small groups; each group will prepare rice by using one cooking
method.
 Arrange the students into small groups, each group will prepare one pasta dish and serve
in class.
 Arrange the class into small groups, each group will prepare, cook and finish one rice based
sweet dish.
Teacher’s guide
 The teacher is required to demonstrate the quality points and tips of cooking rice, pasta and
farinaceous dishes by using different cooking methods.
 The teacher is required to give knowledge to students for the handling of rice dishes and
prevent them from over cooking.
 The teacher is required to recognize different types of pastas. He/she will also demonstrate
about the production of different pastas.

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 Chapter 3: Pulses and legumes

Chapter 3: Pulses and legumes

Students learning outcomes

After completing this chapter, you will be able to:

 learn about types & categories of pulses and legumes.

 understand main usage of pulses and legumes in cooking.
 understand standard processing of pulses and legumes dishes.
 use appropriate methods to cook and process pulses and legumes .
 understand the finishing and presentation techniques.
 demonstrate storing cooked/par cooked food items as per standard.

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Chapter 3: Pulses and legumes

3.1 Pulses and Legumes

3.1.1 Types of pulses and legumes
A “Legume” refers to the plant family that would include its leaves, stems, and pods. A pulse is
the edible seed from a legume plant. Pulses include beans, lentils and peas. For example a pea pod
is a legume, but the pea inside the pod is the pulse.
Types & categories of pulses:
Following are the types and categories of pulses:

Red pulse (masoor daal) Green gram whole pulse (whole mung daal)

Green gram split (chilka mung daal) Green gram skinned (mung daal)

Yellow pulse (daal mong) Brown lentil (whole masoor)

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Chickpeas (chana and garbanzo beans) Garden peas (muttor)

Black-eyed peas Runner beans

Broad beans Kidney beans (lobia)

Butter beans Haricots

Soya bean Black eye beans (white lobia)

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Typesof Legumes
The following are the categories of legumes:

Peanuts Black beans

Green peas Lima beans

Kidney beans Black eyed peas

Navy beans Great northern beans

Soy beans Lentils

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3.1.2 Usage of pulses and legumes in cooking

Usage of Pulses
 Red lentils are used for making dal, soups, purees, casseroles, patties and loaves
 Deep fried lentils and made up with different spices and used as a snack food.
 Flour are combined with cereal flour which are used to make breads and different types of
cakes
 Cooked or baked whole beans are used in soups, purees, snack foods, baked goods and in
different types of breakfast.
 Pulses are very healthy part of our diet.Pulses provide protein, minerals, dietary fiber and
many types of healthy vitamins. They also contain a plant chemical named as
"photochemical" this chemical is the chemical which reduces the risk of certain types of
harmful diseases such as cancer.
 Pulses are the great source of protein. Pulses are very important for those who don't get
protein by eating meat, fish or dairy products which are the only source for the protein. But
on the other hand if you are meat lover you can add pulses into the several meat dishes
such as soups, meat sauces and casseroles to add extra flavor, taste and texture in your
food.
 The pulses are the good source of iron and Fiber too. Fiber is helpful for lower the blood
cholesterol, this is the reason that pulses are beneficial for heart too.
Usage of Legumes
 All the legumes are very different from one another and have their own different nutritional
values as well. The legumes are used in many ways in different dishes and cuisines such
as salads, purees, soups, sauces, stew casseroles etc.
 Legumes can be used in the creativity of different dishes in versatile cuisines.
 Enjoy minestrone, split pea, black bean or lentil soup instead of the usual chicken noodle.
 Spread sandwiches with hummus (hummus is the puree of chickpeas) instead of
mayonnaise.
 You can also add chickpeas to whole-grain dishes such as barley and brown rice pilafs.

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Do you know!
Moong daal is low in fat content and rich in protein.
Moong daal is the dal which is considered to be one of the bestest plant - based sources of
protein.

3.2 Processing and cooking of beans, pulses & legumes

3.2.1 Standard processing of pulses and legume dishes
Processing of pulses
Processing of pulses is of primary importance
in improving their nutritive value. The
Steps in processing of pulses
processing methods used are soaking, 1. Cleaning
cooking, fermentation and germination.
In the processing of pulses the very first step
2. Washing
is soaking the pulses in water. After soaking, 3. Soaking
add them in heavy duty large pan and add
4. Boiling
water in it, also add spices in it. Always use
large sauce pan or pot for cooking pulses as 5. Simmering
they will double or triple in volume during
6. Drying
cooking. Boil the pulses on high heat, then
airtight the pan and simmer them until fully
tender.
Pulses are the good source of energy and dietary fiber. Cooking can decrease the overall dietary
fiber from the pulses but still increase the starch content.
Processing of Legumes
Traditional techniques used in the processing of legumes are soaking, roasting, boiling, cooking
(ordinary cooking and pressure cooking) , frying, steaming, popping , fermentation, germination,
pounding and grinding etc.

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Processing of Legumes
3.2.2 Methods to process and cook pulses and legumes
Procedure for cooking pulses and legumes
Name of dish Chickpea salad Preparation time: Cooking time:
15mins 0
Number of portions: 6 Size of unit: 1
Commodities:
Items Quantity Items Quantity
Avocado 50 gm. Cucumber (sliced) 50 gm.
Lemon 5 ml. Bell pepper(sliced) 50 gm.
Chickpea (boiled) 200 gm. Olive oil 70 ml.
Red onion (chopped) 50 gm. Vinegar 8 ml.
Tomato (sliced) 50 gm. Salt As per taste
Black pepper As per taste

Method
 Cut avocado, onion, cucumber, tomato, bell pepper in slices.
 Combine olive oil, salt, black pepper and vinegar.
 Toss all vegetables in it.
 Add boiled chickpeas in it
 Chill for one hour and serve.

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Red bean with rice

Name of dish Red bean and rice Preparation time: Cooking time:
15mins 40 mins
Number of portions: 6 Size of unit: 1
Commodities:
Items Quantity Items Quantity
Basmati rice 250 gm. Red bean 350 gm.
Oil 12 ml. Chicken stock 650 ml.
Onion 1 medium Hot sauce 10 ml.
Capsicum 1 Bay leaves 1
Celery 2 Salt As per taste
Tomato paste 20 gm. Parsley For garnishing
Garlic chopped 3 cloves
Method
 Boil rice in a large saucepan of 2 cups water and strain it.
 Heat vegetable oil in a large pot over medium heat. Add onion, bell pepper and celery.
 Cook, stirring occasionally, until tender,
about 3-4 minutes.
 Stir in tomato paste, garlic, about 1 minute.
 Stir in red beans, chicken stock, hot sauce,
bay leaf and sausage; season with salt and
pepper, to taste. Bring to a boil; cover, reduce
heat and simmer for 15 minutes. Uncover;
continue to simmer until reduced, an
additional
15 minutes.
 Mash beans until slightly thickened, if
desired;
season with salt and pepper, to taste.
 Garnished with parsley and serve.

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Shami kabab
Name of dish Shami kabab Preparation time: Cooking time:
20 mins 40 mins
Number of portions: 6 Size of unit: 1
Commodities:
Items Quantity Items Quantity
Channa daal 200 gm. Coriander seeds 5 gm.
Chicken boneless 400 gm. Green chilli 4-5
Water 1 liter Whole spice powder 5 gm.
Red crush chilli 5 gm. Yogurt 20 gm.
Ginger/ garlic paste 10 gm. Egg 2
Salt As per taste Oil For frying
Cumin seeds 8 gm.
Method
 In pot, add daal and chicken
 Add water in it
 Add all spices in it
 Cover and cook until tender
 Then cook on high flame to reduce water
 In chopper add coriander leaves, green
chillies and grind it.
 Add egg and spices and mix well.
 Make 15-18 kababs and frythem in oil.
Shami kabab
Daal mash
Name of dish Daal mash Preparation time: Cooking time:
20 mins 40 mins
Number of portions: 6 Size of unit: 1
Commodities:
Items Quantity Items Quantity
Daal mash (soak for 1 hour) 250 gm Tomato 2
Onion (chopped) 20 gm. Oil 65 ml.

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Garlic (chopped) 8 gm. All spice 2 gm.

Chilli powder As per taste Green chilli 2-3
Turmeric 1 gm. Coriander 30 gm.
Salt As per taste
Method
 Boil daal with haldi, salt and 1 cup of water
till daal nearly tender.
 Heat oil; fry onion till light golden add
garlic paste, chopped ginger,tomatoes, salt,
chili powder and bhuno mixture well.
 Add in boiled daal, green chilies, all spice.
 Simmer for 5 mins.
 Masalaydaar Daal Mash ready to serve,
garnished with coriander leaves.
Daal mash
Daal channa
Name of dish Daal channa Preparation time: Cooking time:
20 mins 40 mins
Number of portions: 6 Size of unit: 1
Commodities:
Items Quantity Items Quantity
Daal channa 250 gm. Chopped tomatoes 125 gm.
Water 750 ml. Green chilli 5 gm.
Turmeric powder 2 gm. Red chilli powder 2 gm.
Oil 24 ml. Turmeric powder 1 gm.
Cumin seeds 5 gm. Garam masala powder 2 gm.
Chopped garlic 5 gm. Coriander powder 2 gm.
Chopped onion 125 gm. Chopped coriander 4 gm.

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Method
 Pick and rinse the chana daal well in running water.
 Soak the dal in enough water for an hour.
 Drain the lentils and add them to a pressure cooker
along with turmeric powder.
 On a high flame, pressure cooks the lentils for 10 to
11 minutes or for 7 to 8 whistles or more, till the
daal is softened and well cooked.
 Keep the cooked chana dal aside.
 Making Chana Daal Fry
 In another pan, heat oil or ghee.
 Add the cumin first and fry for a few seconds till they splutter.
 Then add the garlic and fry till they become light brown.
 Now add the onions and fry till they get golden.
 Now add the tomatoes, ginger and green chili.
 Stir and add all the dry spice powders – turmeric powder, red chili powder, garam masala
powder, and coriander powder.
 Saute till the tomatoes get cooked and the oil starts to leave the side of the mixture.
 Add the kasoori methi and stir.
 Pour the cooked chana dal along with its stock to the sauteed masala mixture or vice
versa. season with salt.
 Stir and simmer the dal for 6 to 8 minutes till you get medium consistency of the dal.
The chana dal is neither thick nor thin.
 Garnish with chopped coriander leaves.
 Serve the chana dal hot with some basmati rice or roti or bread.
Activity: Use appropriate method to cook and process pulses and legumes, simmering, boiling,
frying etc.

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3.3 Serving and storage

Uncooked and dry pulses are stored in a sealed container in
a cool and dry place; it may be possible that the color may
fade slightly during the long time storage but the flavor will
not be affected. Neem leaves are also used for the storage of
the pulses pluck Neem leaves in the quantity of 40-50 leaves
per kg of grains and keep them in dry shade.
Do you know? Dry pulses are one of the world's most shelf stable foods.

Serving of pulses
Single serving size of pulses is equivalent to 100gm raw pulses, which cooks up to 200gmapprox.
A 100 gm. of cooked pulses has same nutritious value is equivalent to 1 serving of vegetable and
a two ounce meat equivalent. After cooking the volume of pulses increases about twice.
Important Note! How do you remove the moisture from pulses?
Natural air is the most effective way to remove the extra moisture from the pulses.
3.3.1 Finishing & presentation techniques
As you know, finishing and presentation techniques are very important same like taste and flavor.
In finishing and presentation, harmony and balance of colors should be present. To good finishing
and plating includes
 Always use different attractive  Use contrast colors
textures  Serve small portion sizes
 Match presentation according to  Use edible garnish and decoration.
ambience theme

inishing & presentation of legumes and pulses

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3.3.2 Procedure for storing cooked/par cooked food items as per standards.
General guidelines for food storage as per standards
 Check use by dates (expiry date)
 Take special care if you are handling high risk food.
 Store food in suitable environment
 Store food in covered containers
 Store raw food below cooked food in the refrigerator
 Avoid freezing thawed food
 Keep high risk food at 5°C or below or above 60°C because this temperature zone is known
as the danger zone.
Activity
1. Arrange the class into small groups, each group make different salads with legumes.
2. Prepare main dish with legumes.
3. Serve prepared food items, as per recipe and a standard portion size.

Key points
 A “Legume” belongs to the plant family that would include its leaves, stems, and pods. A pulse
is the edible seed from a legume plant. Pulses include beans, lentils and peas. For example a
pea pod is a legume, but the pea inside the pod is the pulse.
 Pulses include all the lentils, beans and peas such as red, green, yellow and brown lentils,
Chickpeas (Chana beans), Garden peas, black - eyed peas, runner beans, broad beans, kidney
beans.
 Processing of pulses is of primary importance in improving their nutritive value. The
processing methods used are soaking, cooking and fermentation and germination.
 Traditional techniques used in the processing of legumes are soaking, roasting, boiling,
cooking (ordinary cooking and pressure cooking) , frying, steaming, popping , fermentation,
germination, pounding and grinding etc.
 Uncooked and dry pulses are stored in a sealed container in a cool and dry place; it may be
possible that the color my fade slightly during the long storage but the flavor will not be
affected.

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Exercise
Select the most appropriate option.
1. Red beans is the type of
a. Fruit b. beans c. grain d. None of these
2. How much time is required for beans for sprouting?
a. One week b. Over night c. Three days d. Ten days
3. Which legume is the rich source of Protein?
a. Chickpeas b. Red beans c. Black eyed beans (white lobiya) d. Gram lentil
4. The soaking time for daal mong is
a. 30 minutes b. 50 minutes c. 6 hours d. 10 minutes
5. What is the role/importance of garnishing in legumes?
a. Value addition b. Increase the quantity c. Enhance digestion d. Time saving
Give short answers of the following questions.
1. Write down types of legumes?
2. Write down types of pulses?
3. State any two uses of pulses?
4. What are the serving techniques of daal and chawal?
Answer the following question in detail.
1. Explain the types and categories of pulses and legumes?
2. Describe the cooking procedure of beans, pulses and legumes?
3. Explain the processing of pulses?
4. State the appropriate methods to cook lentil soup?
Activity
 Arrange the class into small groups; each group will make one dish of legume or pulses.
 Arrange the class into small groups; each group will make one appetizer by using any lentil.
Teacher’s guide
 The teacher is required to explain the students about the different types of pulses and lentils,
tools and equipment used for production of these dishes and processing of pulses.
 The teacher is required to demonstrate them any 2 recipes of main course of lentil and pulses
and explain storage and serving procedures.

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 Chapter 4: Meat, Poultry and Seafood

Chapter 4: Meat, Poultry and Seafood

Students learning outcomes

After completing this chapter, you will be able to:

 know about types and categories of meat, poultry and seafood.

 understand special attributes of meat, poultry and seafood.
 learn about inspection and grading of meat.
 know main use and importance of meat, poultry and seafood.
 know about types & categories of meat, poultry and seafood and its special attributes.
 know main uses and nutritional value of meat, poultry and seafood.
 know about standard procedures for meat, poultry and seafood preparation for cooking.
 recognize appropriate methods of cooking of meat, poultry and seafood.
 learn about standard procedure of storage of meat, poultry and seafood.
 learn about how to garnish food for presentation.
 learn about how to serve food in proper manners.
 recognize how to store prepared food.

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4.1 Meat, Poultry and seafood

4.1.1 Categories of Meat, Poultry and Seafood
Categories of meat
There are four basic categories of meat.
i. Red Meat- This includes beef, mutton and lamp.
ii. White meat- this includes all type of poultry such as chicken, turkey.
iii. Seafood – This includes fish, crabs, lobsters, mollusks, oysters and all seafood.
iv. Game meat- This includes flesh of non-domesticated animals like rats and rabbits.

Different Categories of meat

Types of poultry
A broiler is any chicken that is breed and
raised to fulfill different needs regarding our
nutrition. We can use their eggs and meat on
daily basis at commercial level.
Broilers have milk white feathers and
yellowish skin. Its slaughter weight between
four and seven weeks of age, although slower
growing breed reach seven weeks of age.
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Fryer chickens are young and smaller in size (3-4 lb.) as compare to broiler. They are perfect for
frying. You can purchase fryer chicken whole or already cut up into 8 pieces.
There is such a small price difference that it’s often more convenient to purchase a cut up fryer
then a whole fryer.
Roaster chicken is a type of chicken which are slaughtered at the age of 14 weeks which means
they are usually larger in size than broiler
Interesting Information!
chicken and fryer chicken. Chicken is
Fryer chicken mostly used in fast and BBQ food
usually roasted as a whole. They may also
items.
be cut into pieces and fried. A Duckling is
a baby duck. They usually learn to swim from their mother. It is found in fresh and salt water.
Duck or ducklings are eaten in so many cuisines all over the world. It is high-fat, high-protein meat
which is rich in iron.
Classes of Approx. weight Common cooking Common culinary
Approx. age
poultry (pounds) methods uses
Broiling, grilling, Prepared whole or
Broiler 4-6 weeks 1-3
sautéing. split
Prepared whole,
Roasting, Broiling,
Fryer 6-10 weeks 3.5-4.5 split, quartered or
grilling, sautéing.
disjointed.
Roaster 3-5 months 7-9 Roasting Prepared whole
Broiler Roasting, sautéing, Only breast is
Under 8 weeks 4-6
ducklings grilling. prepared.
Types and categories of seafood
There are 3 major categories of seafood:
 Fish
 Shellfish
 Invertebrates

Different categories of seafood

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4.1.2 Attributes of meat, poultry and seafood

Attributes of Meat
Meat is a food which contain high amount of protein and it is the main source of protein for
humans. The most important meat quality attributes are
 Taste  Leanness
 Tenderness  Nutritive qualities
 Juiciness  Safe and healthy meat
The important quality traits for fresh meat are
 Color
 Texture
 Amount of intramuscular fat and subcutaneous fat
Meat is known as the complete nutritive
diet which contains protein in a large
amount. The amino acids which are present
in protein are very necessary for the human
bodies. The fat of the meat enhances its
quality of flavor, tenderness and juiciness.
Meat is composed of water, protein, amino
acids, fat, fatty acids, minerals, vitamins
and many more components which all are
bioactive. Small quantities of
carbohydrates are also present into the Attributes of Meat
meat.
Attributes of Poultry
The quality attributes of poultry meat are its
appearance, texture, juiciness, flavor and
functionality. The two major qualities
attributes like appearance and texture of the
poultry meat. It is very important and it play
Attributes of poultry

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a critical role in both of the consumer’s initial selection and final product satisfaction. The texture
is a single sensory property which can affect final quality assessment.
Attributes of seafood
The main quality attributes of seafood are smell fresh,
mild, not fishy and sour. Seafood should smell fresh and
mild. Their eyes should be clear and shiny. Whole fish
have firm flesh and red gills with no odour, the fresh
fillets should have firm flesh and red blood lines or red
flesh if fresh tuna. The most important quality of a fish
is its freshness. A fresh fish is the fish that has just been
caught
4.1.3 Inspection and grading of meat
The inspection of animals
is mandatory, before they
are slaughtered, for the
purpose to examine that
whetherthe animal is
healthy or not. After that,
inspectionof the meat and
poultry is also mandatory
to be carried out by the food authorities. Furthermore, various grades should be awarded to them
according to the quality and visibility of meat.
4.1.4 Uses & importance of meat, poultry and seafood
Uses and importance of meat
A healthy diet include protein in it and a heavy amount of protein is present in meat, fish, eggs as
well as in some non-animal resources such as beans and pulses protein is present in a very good
amount which is very important for the humans. Meat such as chicken, lamb, beef, fish all are rich
in protein. Red meat (Beef) provides us many nutrients such as iron, zinc, vitamin B, and B12. The
most common sources of meat are domestic animals such as cattles, buffaloes, sheep’s and goats

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but in many regions some other species of animals like

camels, yaks, horses, ostriches, also eaten as meat.
For humans eating meats has several health benefits
such as.
 It stronger the bones
 It has better iron absorption properties
 It pretends the muscle mass
 It increases the metabolism
 It reduce hunger
 Promote fullness
Uses and importance of Poultry
 Poultry meat includes chicken and turkey but duck, geese, fowl and guinea are also
including in this.
 Poultry is economical and easy to prepare and serve. It also has a variety of nutrients in it.
 Poultry is any domesticated bird used for food such as chicken, turkey, goose, duck, Rock
Cornish hens etc.
 Some game birds such as pheasant, squab, and guinea fowls are included in it.
 Poultry products like eggs and meat have high nutritional value
Uses and importance of Seafood
 In seafood vitamins and minerals are present in high amount. Seafood has so many health
benefits. The eating seafood can decrease the risk of heart attack, stroke, obesity and
hypertension.
 Seafood also provides so many healthy nutrients which are helpful for development of
infants and children.
The following are the special attributes of meat, poultry and seafood
1. Meat is mainly composed of water, carbohydrates, proteins, minerals and vitamins. The
most abundant chemical in meat is water followed by protein then fat. All these
components are essential for human nourishment.
2. Poultry is mainly composed of water, carbohydrates, proteins, minerals and vitamins. The
abundant chemical in poultry is protein and less fat. There calories level is less than meat

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because it consists on white meat. All these components are essential for human growth
and nourishment.
3. Seafood is maximum
available food which
is easily available
worldwide. Seafood
is mainly composed
of water, protein,
healthy fats. Fish has
major source of
omega 3 fatty acids Attributes of Meat, Poultry and Seafood

and vitamin E, which is best for health.

Interesting Information! Fryer chicken mostly used in fast food products.

Activity: Prepare a chart showing attributes of meat, poultry and seafood.

4.1.6 Uses & nutritious value of meat, Poultry and seafood

Nutritional value of meat Nutritional value of meat
The nutrients which are present in meat are
Portion size: 100 g
 Protein
 Iron Calories 143Kcal

 Vitamin B12 Total fat 3.5 g

 Vitamin B12 complex Cholesterol 73 mg
 Zinc
Sodium 57 mg
 Selenium
Potassium 421 mg
 Phosphorus
 Fatty acid profile Total carbohydrates 0 mg

Proteins 26 mg

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Nutritional value of Poultry Nutritional value of Poultry

The nutrients which are present in Poultry are Portion size: 100 g
 Protein Calories 272 Kcal
 Unsalted lipids Total fat 25 g
 B-group vitamins, mainly thiamin, vitamin B6, Cholesterol 130 mg
Pantothenic acid, Sodium 40 mg
 Minerals like zinc, iron, copper Potassium 104 mg
Nutritional value of Seafood Total carbohydrates 0 mg
The nutrients which are present in Seafood are Proteins 11 mg
 Vitamin A
Nutritional value of Seafood
 Vitamin B
 Vitamin D Portion size: 100 g
 Omega-3 fatty acids Calories 204 Kcal

 Calcium Total fat 8g

 Phosphorus Cholesterol 479 mg

 Minerals like iron, zinc, iodine, magnesium, Sodium 117 mg

selenium, potassium Potassium 283 mg

Activity: Arrange the class into small groups, each Total carbohydrates 1.9 mg

group make a chart showing nutritional value of meat, Proteins 29 mg

poultry and seafood

4.2 Processing, cooking & storing

4.2.1 Standard procedures of meat, poultry and seafood preparation for cooking
Standard procedures of Meat preparation
1. Dry Heat Method :-
 Roasting  Pan-frying
 Broiling  Stir-frying
 Pan-broiling  Outdoor grilling
2. Moist Heat Method
 Braising  Stewing
3. Standard procedures of Poultry preparation
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 Braising  Roasting
 Deep Frying  Sautéing
 Grilling  Stewing
 Poaching
4. Standard procedures of Seafood preparation
 Poaching  Broiling
 Steaming  Stir-Frying
 Baking  Microwaving
4.2.2 Method to cook meat, poultry and seafood
Roast chicken
Name of dish Chicken roast Preparation time: Cooking time:
20 mins 40 mins
Number of portions: 6 Size of unit: 1
Commodities:
Items Quantity Items Quantity
Whole chicken 1500 gm. Salt As per taste
Yogurt 250 gm. Chat masala 5 gm.
All spice powder 4 gm. Ginger paste 8 gm.
Black pepper 4 gm. Garlic paste 8 gm.
Coriander powder 4 gm. Lemon juice 5 ml.
Turmeric 2 gm. Oil 25 ml.
Method
 In a bowl, mix all ingredients.
 Apply deep cuts on chicken.
 Marinade with spices for one night.
 Cover the chicken with foil paper and steam it
in pot.
 When chicken become tender then
grill in oven for 10 minutes and serve it.

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Grill chicken
Name of dish Grill chicken Preparation time: Cooking time:
20 mins 40 mins
Number of portions: 6 Size of unit: 1
Commodities:
Items Quantity Items Quantity
Skinless chicken 750 gm. Oregano 3 gm.
breast boneless
Extra virgin oil 50 ml. Salt As per taste
Garlic cloves 4 Black pepper 3 gm.
(minced)
Dried thyme 3 gm. Lemon juice 15 ml.
Method
 One at a time, place the chicken breasts
in a 1-gallon zip-lock bag; using a meat
mallet, pound to an even ½-inch
thickness.
 Mix all of the ingredients except for the
chicken together in a 1-gallon zip-lock
bag (go ahead and use the same one you
used for pounding if it is still in good
shape).
 Add the chicken breasts to the bag and
massage the marinade into the meat until evenly coated.
 Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let
the chicken marinate for at least 4 hours or overnight.
 Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and
cook, covered, for 2 to 3 minutes per side. Do not overcook. Transfer the chicken to a
platter and serve.

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BBQ chicken
Name of dish BBQ chicken Preparation time: Cooking time:
20 mins 40 mins
Number of portions: 6 Size of unit: 1
Commodities:
Items Quantity Items Quantity
Paprika 3 gm. Boneless chicken 750 gm.
Garlic powder 12 gm. Cooking oil 15 ml.
Salt As per taste BBQ sauce 12 gm.
Black pepper 5 gm.
Method
 If using chicken breasts, pound them to an even thickness to ensure quick and even cooking.
 To pound the breast, place them on a cutting board and cover with a piece of plastic wrap.
 Use a mallet or rolling pin to pound the thicker areas to an even ½ to ¾-inch thickness. There
is no need to pound chicken thighs.
 Combine the smoked paprika, garlic powder, salt, and pepper in a small bowl. Season both
sides of the chicken pieces with the
spice blend.
 Heat a large skillet over medium heat.
Once hot, add the cooking oil and swirl
to coat the surface of the skillet.
 Add the seasoned chicken and cook on
each side until well browned and
cooked
through (an internal temperature of
165ºF),
about 5-7 minutes on each side.
 Turn the heat off and brush both sides of the
chicken with BBQ sauce.
 Let the chicken rest five minutes before slicing and/or serving.

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Finger fish
Name of dish Finger fish Preparation time: Cooking time:
20 mins 20 mins
Number of portions: 6 Size of unit: 1
Commodities:
Items Quantity Items Quantity
Fish fillet 650 gm. Paprika 5 gm.
Oil 10 ml. Salt As per taste
Parmesan 25 gm. Black pepper As per taste
For batter
Egg 1 Black pepper As per taste
Mayonnaise 12 gm. Lemon wedges For garnishing
Flour 24 gm. Parsley For garnishing
Salt As per taste Bread crumbs For coating
Method
 Mix all the ingredients of batter and set-aside.
 Marinate the fish with spices.
 Dip the fish in batter and then coat with bread crumbs
 Deep fry the fish in oil.
 Serve with tartar sauce.
Chicken stock
Name of dish Chicken stock Preparation time: Cooking time:
20 mins 3 hours
Number of portions: 6 Size of unit: 1
Commodities:
Items Quantity Items Quantity
Chicken (leftover bones) 300 gm. Parsley 3 gm.
Celery 20 gm. Salt As per taste
Onion 1 large Black pepper As per taste
Carrot 1 large Water 3 liter

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Method
 Put the leftover bones and skin from a chicken
carcass into a large stock pot.
 Add vegetables, like celery, onion, carrots,
parsley.
 Cover with water.
 Add salt and pepper to taste.
 Bring it to boil.
 Reduce the temperature to simmer for 3 hours
 Strain the stock when fully cooked.
 Serve hot.
Mutton korma
Name of dish Mutton korma Preparation time: Cooking time:
20 mins 1.5 hours
Number of portions: 6 Size of unit: 1
Commodities:
Items Quantity Specifications
Mutton 750 gm. Chilli powder 3 gm.
Onion 6 Turmeric powder 2 gm.
Garlic 5 gm. Salt As per taste
Ginger 5 gm. Oil 125 ml.
Curd 120 gm. Ghee 35 ml.
Coriander powder 3 gm. Whole spices 3 gm.
Method
 Heat oil in a heavy bottomed pan and add whole spices and let them crackle.
 Now add whole garlic pods and ginger slices and saute them till golden.
 Add sliced onions and fry till they are soft and translucent. Once the onions are soft, add
washed mutton and mix well.
 Next add thick curd and salt and let it cook on high flame till the curd starts leaving water
from sides.

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 As soon as the water starts appearing from sides,

close the lid, simmer the gas and let it cook till
mutton is soft and tender.
 When the mutton is cooked, add coriander powder,
turmeric, red chilli powder and mix together.
 Turn the flames high and start frying everything till
oil starts leaving from sides. Keep adding ghee
while frying.
 Once the ghee/oil starts oozing out from the sides,
check salt again and adjust if required.
 Slowly the mutton will start to thicken and turn deep brown in colour.
 Serve hot with chapatti.

Activity
Use different tools and equipment and makes different dishes of meat, poultry and seafood by using
above cooking methods.
Present each dish by using different garnishing’s
Explain and elaborate the uses of each dish at the time of presentation.

4.2.3 Storage procedure of meat, poultry and seafood

Storage of meat, poultry and seafood are the most difficult procedure as it contains many bacteria
and viruses and all are perishable/ high risk foods. When storing meats, poultry and seafood, these
factors must be following. These factors are described below.
 All fresh meats and poultry should be wrapping in a bag after cleaning and store in
refrigerator at 1˚C to 4˚C.
 All fresh seafood should be stored at 1˚C to
2˚C.
 Fresh meat must not be stored too long,
usually stored for 4-6 hrs. in refrigerator.
 Frozen meats and seafood must be stored at
-18˚C to -24˚C in freezer
 Frozen seafood must be stored at 0˚C

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to -2˚C as longer time and temperature damage the tissues of seafood.

 Always store raw seafood and meat on lower shelf at the time of thawing in drip trays
separately.

4.3 Serving
4.3.1 Garnish food for presentation
Garnishing
A garnish is an item or substance which is edible and used as a decoration. It is used on the prepared
food item or beverage. It adds different flavors and a unique preventative value to the food.
Purpose of Garnishing
The purpose of garnishing is to make the food more attractive and eye-appealing that informs the
diners (a person who will eat the food) about the upcoming taste and texture of the food they
ordered. This is the only reason that the same ingredient is always used as garnishing which is
already present in the dish.
Types of Garnish

Herbs and leaves Roots and greens

Edible flowers Fruits and vegetables

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Purees Sauces and syrups

Basic Principles of garnishing

Some basic principles of garnishing are as follows:
i. Garnish always should enhance the beauty of the primary final product.
ii. It always adds some contrasting colors and textures to the food.
iii. It should always be edible because if you can't eat it, it doesn't belong on the plate.
iv. it should be a good partner of the food
v. Garnish should be vegetables like tomatoes, bell peppers and cabbage can be hollowed
out and used as bowl for raw vegetable dip.

Garnish of meat Presentation of chicken stock

Do you know? Not all the foods require garnishing. Many recipes have built in garnishing
such as beef stews with vegetables, creole shrimp, tossed vegetables salads, and many desserts
such as pies and cakes.

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4.3.2 Serving of food in proper manners

Serving the food in proper manner is very important. Hot food should be served hot & cold food
should be served cold. The proper serving manners includes
1. Plates should be carrying in each hand, so the fingers do not touch the top of plate.
2. Be sure to serve the dish with the left side
3. Place and remove the dishes and drinks with right side while standing on the guests left
4. Refill the platters with the right side
5. Remove empty dishes at the end of each meal. Transfer plates to the left side to the right.

Serving of steaks with potato wedges Serving of Seekh Kabab

4.3.3 Storage of prepared food
After cooking allow the meat cookery to cool down properly at room temperature, after 2 hours
pack it in airtight box and then place it into upper shelf of refrigerator at 1˚C to 4˚C.To store poultry
cooked dishes, use the same procedure of cooling down and then store in a box in refrigerator for
2 days.To store seafood, cool down the dish and put into refrigerator at 1˚C to 3˚C for 2 days.

Storage of meat in airtight boxes Storage of raw meat in commercial

kitchen

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Key points
 A broiler is any chicken that is bred and raised for fulfill different needs regarding to our
nutrition. We can use their eggs and meat on daily basis at commercial level. Broilers have
milk white feathers and yellowish skin. Its slaughter weight between four and seven weeks of
age, although slower growing bred reach 7 weeks of age.
 Roaster chicken is a type of chicken which are slaughtered at the age of 14 weeks which means
they are usually larger in size then broiler and fryer chicken. Due to its larger size a roasted
chicken is usually roasted whole. They may also be cut up and fried.
 Meat is composed of water, protein, amino acids, fat, fatty acids, minerals, vitamins and many
more components which all are bioactive. Small quantities of carbohydrates are also present
into the meat.
 The purpose of garnishing is to make the food more attractive and eye-appealing that informs
the diners (a person who will eat the food) about the upcoming taste and texture of the food
they ordered. This is the only reason that the same ingredient is always used as garnishing
which is already present in the dish.
 A Duckling is a baby duck. They usually learn to swim from their mother. It is found in fresh
and salt water. Duck or ducklings are eaten in so many cuisines all over the world. It is high-
fat, high-protein meat which is rich in iron.
 The cooking methods of meat, poultry and seafood include various dry heat methods and moist
heat methods.
 Serving the food in proper manner is very important. Food should serve on its required
temperatures.

Exercise
Select the most appropriate option
1. Fried finger fish used to provide
a. Add crisp c. To protect fish from over cooking
b. enhance flavor d. Tenderness
2. How much time it takes to prepare meat stock
a. One hour c. Four hours
b. Two hours d. Over night

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3. The time required for frying zinger pieces

a. 15 mins b. 8 mins c. 30 mins d. 40 mins
4. Which of the following is served as accompianent with fried finger fish?
a. Lemon wedges and tartar sauce c. Tamarind sauce
b. Lemon wedges and mint sauce d. Brown sauce
Give short answers of the following questions.
1. Which type of poultry bird is good for health?
2. How many types of beef steaks according to their cuts?
3. Why seafood required less time than dark meat in cooking?
4. What is the five major grading of steaks?

Answer the following questions in detail.

Describe the special attributes of meat, poultry and seafood?
1. Explain the cooking methods for cooking chicken in various dishes?
2. Explain the storage procedure of meat, poultry and seafood?
Activity
 Arrange the class into small groups, each group will cut the chicken according to their
dishes, then prepare one dish by using cutting meat with standard recipe.
 Arrange an industrial visit to a nearest butcher shop; observe the cutting and storing of
different types of meat.
Teacher’s guide
 The teacher is required to explain students for the storage of different meats at different
temperatures to prevent cross contamination.
 The teacher is required to demonstrate one appetizer, main course of meat. He/she will
provide different tips and tricks for the handling of meat, also explain quality points of
meat cookery.

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Chapter 5: Preparation of Desserts

Students learning outcomes

After completing this chapter, you will be able to:

 learn about dessert

 understand the importance of desserts in menu
 distinguish between classical and modern desserts
 know the types of desserts
 understand the requirement for preparing complex sweet dishes
 learn about finishing and plating of desserts
 recognize the correct storage temperature for holding and serving desserts.

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5.1 Dessert
Dessert is a French word which means
“table cleaners” as desserts are served at
the end of meal. The dessert consist of as
confections like biscuits, cakes, cookies,
custards, gelatos, ice creams, pastries,
pies, pudding, sweet soups, tarts, fruit
salad etc. Different types of Desserts
Do you know why it is called dessert?
Dessert is an English word comes
Important Note! Fruits are also served as
from a French word. Its meaning is dessert because of its naturally occurring
“to remove what has been served". sweetness.
This word was used in France as early as 1539 to refer to what you ate after the main course had
been cleared away from the table. According to food scientist Steven Witherly, when we eat too
much of the same food our appetite fades. A sweet food (dessert) tricks our brain for more food.

Interesting Information! Which country eats desserts first? In the continent of Europe, the
way of eating desserts first is common. They begin meal with a fruit tart or a pastry.

5.1.2 Importance of dessert in menu

Presence of desserts in every occasion plays a very important role and helps add extra value to the
dining experience. In every occasion weather it is indoor or outdoor the way a dessert is presented
and served plays a very huge part in
the whole meal as well as the
overall experience of dinning.
Most of the desserts are made up of
milk. As we know that milk is a
perfect diet. Milk based desserts are
delicious as well as these are the
very enjoyable way of getting
calories, minerals, proteins and
vitamins as well. Milk based dessert

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The presence of the desserts on the menu makes everyone feel satisfied after a meal. It also
compensate for the low blood sugar level. To improve your mood by ingesting sugar can also be
factor. The main reason to add deserts in
a menu is "Desserts adds more taste and
flavor to the main course".
The presentation of a dessert is very
important. It is really a critical
phenomenon because it can determine the
success of any dish which you ordered, it
includes its features such as taste and
flavor as well. Presentation of Panna cotta
5.1.3 Classic and Modern Desserts
Classic Desserts Modern Desserts
Classical desserts are the desserts which are the Modern desserts are the desserts which are the
base of any tradition. variation of classical desserts.
Examples include kheer, gajar ka halwa, pathy Examples include mousse cakes,
ka halwa, ras malai, puddings, firni, shahi cheesecakes, Sundaes, éclairs, profiteroles,
tukrey and zarda etc chocolate geodes and ruffles etc.

5.2 Types of desserts

Hot desserts
Hot desserts are the desserts which are prepared using heat or fire. All the baked items such as lava
cakes, brulees, umme ali, bread puddings and hot fudge are hot desserts. Hot desserts are served
hot for example hot soufflé and crepe suzette.
There are some examples of hot desserts
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Chocolate brownies Apple pie tacos Cinnamon bin palmiers

Churro chips Lava cake Crème Brulee

Cold desserts
Cold desserts are the desserts which are cooked in oven or stove but are served at cold temperature.
These desserts are served cold and these are served after the main course.

Interesting information! Chocolate chips were invented after chocolate chip cookies. Boston
cream pie is actually a cake.

Types of cold desserts

Ice cream Gelato (Italian icecream) Sorbet

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Slush Frozen custard Granite

Important information! October 14th is National Dessert Day.

Cold or frozen desserts are the desserts made by freezing liquids, semi-solid and sometimes even
solid. Frozen desserts may be based on flavored water, fruit purees, milk and cream, anglaise,
mousse and others. It is sometimes sold as ice-cream in some countries like South Asia.
5.2.1Complex sweet dishes preparations
The following steps are required for preparation of complex sweet dishes:
 Select the required quantity and type of the required ingredients.
 Check the ingredients for quality standards and other requirements.
 Set the room temperature
according to the nature of the
dessert you are making as the
temperature is a key to make
perfect desserts.
 Follow recipe of the dessert to mis
en place.
 Weigh the required ingredients as
per standard recipe.
 Perform preheating of oven if hot
desserts are desired to be prepared. Alaska cake – Complex dessert dish

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Some of desserts are described below:

Kheer
Name of dish Kheer Preparation time: Cooking time: 30
10mins mins
Number of portions: 6 Size of unit: 1
Commodities:
Items Quantity Items Quantity
Rice (soak in water for 1 hour) 65 gm. Cardamom powder 2 gm.
Milk 1 liter Almonds 25 gm.
Sugar 125 gm. Khoya 50 gm.
Method
 Wash and Soak the rice for 1 hour.
 Add milk in a pot and bring it to boil
 Add soaked rice in it and cook for 15 mins.
 Add sugar and cardamom and cook on low flame for
15 mins.
 Add almonds and khoya.
 Mix well and serve.
Gajar ka halwa
Name of dish Gajar ka halwa Preparation time: Cooking time: 60
10mins mins
Number of portions: 6 Size of unit: 1
Commodities:
Items Quantity Items Quantity
Carrot (grated) 2 kg Nutmeg powder 2 gm.
Milk 2 liter Cardamom powder 2 gm.
Sugar 350 gm. Boiled egg 3
Khoya 125 gm. Almonds For garnishing
Ghee 125 ml. Pistachios For garnishing

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Method
 Wash, peel and grate carrots.
 Cook carrots in a pot on high heat for 5 mins.
 Add milk in it and bring it to boil.
 After boiling, reduce the heat to low and cook
 until milk dry
 Add sugar in it and cook for 10 mins
 Add khoya in it and cook for 5 mins until all water dried.
 Add cardamom and nutmeg in it.
 Add boiled egg and garnish with almonds and pistachios.
Mango mousse
Name of dish Mango mousse Preparation time: Setting time: 3
20 mins hours
Number of portions: 6 Size of unit: 1
Commodities:
Items Quantity Specifications
Mango 250 gm. Water 15 ml.
Icing sugar 100 gm. Mango puree 25 gm.
Cream 200 gm. Condense milk 20 gm.
Gelatin 12 gm.
Method
 Wash and peel the mango
 Cut the mango into cubes and set aside
 Prepare mango puree
 Beat the cream until fluffy.
 Add icing sugar and condense milk in it.
 Beat well for 3 minutes.
 Soak gelatin in water and add in mixture.
 Fold mango cubes in it
 Pour in glasses and refrigerate for 3 hours.

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5.3 Presentation and serving of Desserts

5.3.1 Finishing and Plating of desserts
Plating and finishing of a dessert is a very important thing. There are four
basic components of plating and finishing techniques of a dessert
o The main item
o Sauces
o A crunch component
o A garnish
These components serve a specific
purpose in the different areas such as
color, flavor, texture and presentation.
So a plated dessert should have all of
these components, but if something is
missing except of the main item it can
still be a plated dessert. Plating of New York Cheese cake
Some most common plated desserts are
 Frozen, warm and hot desserts
 Custard and cream based desserts
 Fruit based desserts
 Chocolate based desserts
 Cheese based desserts etc.
There are some basic elements of plating
o Create a visible artwork on the plate.
o Keep it simple and unique.
o Select one ingredient to focus on and use the maximum space to simplify the presentation.
o Balance the whole dish
o Get the right portion size and weight of the dish
o Make sure that the presentation will highlight the ingredient
Some food plating techniques are as follows
 The plate

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 Color
 Texture
 Keep things clean
 Garnish
 Sizes
 Shapes
 Colors
5.3.2 Storage temperature for holding & serving desserts
Desserts are the things which should be kept under the correct storage temperature. Disturbance in
temperature can damage the perfect color, flavor, presentation and texture of the whole dessert
whether it is cold or hot dessert.
The perfect temperature for frozen desserts is -18°C or lower. If the temperature rises above of this
temperature, food can become discolored and lose the nutritional values as well

Important Note! Lowering the temperature after it has risen doesn't correct the damage
which occurs in the food during the disturbance in the temperature.

Do you know! The number on the fridge’s temperature dial includes refrigerant's power.
The higher the number goes the colder the fridge will maintain. Setting it on 5 will make your
fridge the coldest.
Why do we need to store desserts? The only purpose of storing desserts is to main the exact
freshness and quality of the desserts.

As we know that many desserts contain eggs and other dairy product in it as an ingredient so they
need to be stored at the perfect temperature to avoid the risk of spoiling, food damage and food
poisoning.
The perfect temperature for hot desserts while served is 63°C. Hot foods or desserts can be at or
above this temperature and can be safe for the consumption.
How do you store hot desserts?

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Cakes and other hot desserts and baked desserts and food
items should be stored at the room temperature in an
airtight container. For the cakes, you can place the plastic
wrap over the portions which are cut before putting the
cake in airtight container.
A failure to hold the food at its correct temperature may
allow different microorganisms and pathogens to grow on
the food which can cause food poisoning. That's why food
that are being kept hot before serving must be cooked thoroughly first and then held above 63°C.

Key points
 Dessert is a French word which means “table cleaners” as desserts are served at the end of
meal.
 Dessert is the food which is eaten at the end of a meal. The desserts are consist of sweet
foods, such as confections like biscuits, cakes, cookies, custards, gelatins, ice creams,
pastries, pies, pudding, sweet soups, tarts, fruit salad etc.
 Dessert is an English word comes from a French word. Its meaning is “to remove what has
been served". This word was used in France as early as 1539 to refer to what you ate after
the main course had been cleared away from the table.
 Hot desserts are the desserts which are prepared using heat or fire. All the baked items such
as cakes, brownies, custards, tarts and cookies are hot desserts. Fried desserts are also placed
under this category for example Doughnuts.
 Cold or frozen desserts are the desserts made by freezing liquids, semi-solid and sometimes
even solid. Frozen desserts may be based on flavored water, on fruit purees, on milk and
cream, on custards, on mousse and others.
 The plating and finishing of a dessert is very important. It is really a critical phenomenon
because it can determine the success of any dish which you ordered, it includes its features
such as taste and flavor as well.
 Desserts are the things which should be kept under the correct storage temperature.
Disturbance in temperature can damage the perfect color, flavor, presentation and texture of
the whole dessert whether it is cold or hot dessert.

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Exercise
Select the most appropriate option
1. Which one of the following meringue based dessert?
a. Instant soufflé b. Apple pie c. brownie d. Cake
2. Which one of the following are hot desserts?
a. Shahi tukray b. Swiss roll c. kheer d. Crème caramel
3. Which tradition sauce is served with bread pudding?
a. Caramel syrup b. Chocolate syrup c. Fruit syrup d.Strawberry compote
4. Which is served with lava cake?
a. Ice-cream b. Chocolate syrup c. Fruit compote d. Honey
Give short answers of the following question.
1. Define desserts?
2. Differentiate between hot and cold desserts?
3. Which nation/ country use desserts as first in meal (appetizer)?
4. Give some examples of Frozen and fruit based desserts?
Answer the following questions in detail.
1. Describe the types of hot and cold desserts?
2. What is importance of dessert in menu?
3. Explain the correct storage temperatures for holding and serving of hot and cold desserts?
4. State importance of plating and finishing of desserts?
Activity
 Arrange the class into small groups, each group prepare hot desserts according to given
ingredients and serve the prepared desserts as per their appropriate temperatures.
 Arrange the class into small groups, each group prepare cold desserts according to given
ingredients and serve the prepared desserts as per their appropriate temperatures.
Teacher’s guide
 The teacher is required to demonstrate the preparation, plating and finishing of different
types of desserts.
 The teacher is required to explain and demonstrate students for the production of classical
desserts to complex desserts. He/she requires giving knowledge about the presentation of
desserts.

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Chapter 6: Food Plating and presentation

Students learning outcomes

After completing this chapter, you will be able to:

 learn basic principles of food plating.

 know about the different procedures of making food attractive.
 know about different types of crockery.
 understand basics of plating food with proper balancing of color, shape and texture.
 understand arrangements of food on platters.
 understand about matching proportion of food and plate.
 understand how to maintain unity in different portions.
 learn about the arrangements of portion for the convenience of guest.
 learn about the basic principles of garnishing.
 understand about the orderliness of garnish.
 understand how garnish enhances the primary ingredients.

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6.1 Basic of food plating

6.1.1 Principles of Food Plating
Food plating is a processof decoration and arrangement of food to enhance its presentation. When
the presentation of food looks good, it enhances the value of dish for a customer. Improving the
presentation of a dish adds value to the dining experience of the customers and it provides room
for a higher price of your food.

Presentation and plating of food

The five basic elements and principles of food plating are:
i. Creating a framework starts with drawings and sketches to visualize the plate
ii. Keep it simple and focus on one ingredient (main ingredient)
iii. Balance the dish
iv. Get the right portion size according to the nature of dish
v. Make sure you highlight the key ingredient properly.
6.1.2 Procedures of making food attractive
Attractive colors, herbs and vegetable bring more flavors to the dish. Play with colors and textures
of the plates by adding different sauces. As per customer psychology serving more quantity of
food items like shrimps and mushrooms adds to the visual appeal.
Some major types of food plating are as follows.

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Vertical form Plating Scaling Food Plating

Clock face Food Plating Nordic

Landscaping Food Plating Free form Food Plating

Five major food plating and presentation techniques are
o The color of food
o Arrangement of food
o Balance of food
o Texture of food
o Make it easy for guests to eat
Some other plating techniques are as follow:
1. Selection of Plate presentation techniques
Selection of right plate for your meal is the first step of the
food presentation process. Consider the following to
choose the ideal plate for your food presentation.

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 Plate size  Shape of plate  Plate color

2. Food arrangement techniques
The arrangement of your food determines the structural integrity,
aesthetic tone and flavor dispersion of your dish. Some important
arrangement techniques are
 The rule of thirds –This rule says that no morethan
two-third of the plate should be covered with food.
 View your plate as a clock
 Don’t overcrowd your plate
 Moist ingredients first- gravy dishes should be in deep
plates and dry dishes should be placed in flat plates
 Create flavor bites
 Different food textures
3. Visual plating techniques
Maximizing the visual elements of your meal is a key plating technique. More visual elements
enhance the focal point of customer and it creates a gourmet presentation.
 Serve odd quantities  Add height to your plate
 Color diversity  Create visual balance
 Monochromatic meals (same colours)

Monochromatic food plating Visual plating technique

4. Sauce plating techniques

Sauce plating technique is a technique in which sauce is used in decoration. Then whipped the
extra sauce on edges. Make sure that you wipe down the edge of your plate with a paper towel so
no drippings distract your presentation. Most successful plating techniques are as follows

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 Smeared sauce
 Accent dots
 Smeared accent dots
 Swirled sauce
5. Garnishing techniques
In the past chef casually threw a piece of kale and orange slice onto every plate. However, these
garnishing are not more excited and very few guests ate them. Modern garnishes pair thoughtfully
with a meal to create flavor bites. Garnish techniques is the last step of food plating and
presentation. Some famous garnishing techniques are as follows
 Edible garnishes
 International placement
 Less is more garnishes to avoid

Edible flower garnishing technique Presentation and plating of main course

6.1.3 Types of crockery
Plates, dishes, bowls and cups are crockery. Crockery is any type of dishware that’s used at the
table during meal time. It is applied to any type of dinnerware that is made from natural materials.
Crockery can include all forms of dishes such as plates, serving platters, bowls, dishes etc.

Serving bowls Serving platters

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French fries cone Serving dishes

Mousse cups Dessert spoons

Sauces dips Tea set

Serving spoons Serving cutlery

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Soup bowls Serving glasses

Different Types of crockery
6.1.4 Food plating with proper balancing of color, shape and texture
The top food presentation and plating techniques are to:
o Create height on plate
o Cut meat horizontally
o Play with textures
o Use contrasting colors
o Match presentation to the restaurant theme
o Choose the right plate
o Serve smaller portion sizes Food plating with
o Use edible garnishes and decorations balance of colors
o Keep it simple
In the food plating and presentation, some features
are very important such as color, shape and
texture. In a good and unique food presentation
you must have to keep it in mind that harmony of
color plays an important role in food presentation
and the shapes of fruits, vegetables and meat
which are used in a meal, should be cut properly
according to the nature of the meal. Texture of
food should be fresh and unique. Color, shape and
Presentation and platting of a meal with
texture are the basic of the good and attractive
proper color contrast, shape and textures
food plating and presentation.

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6.1.5 Arrangements of food on platters

Food on platters should be placed in the center of the dining table instead of spreading them out.
The platters of food will look attractive if you build height into the display and bring the platters
and decorations according to the nature of the dish.
 Use different colors in the platter through different color vegetables, fruits, sauces and
meat.
 Always garnish the food with an ingredient that is present in the dish. You would not put
carrot on a dish that does not have any carrot in it.
 It’s better to add more flavor and good presentation if you are using only one sauce.
 Food should stay within the rim of the platter.
 Build some height in the platter to present the food in a way.
 The platter should not fill entirely. Place the food in a way that you can see the plate around
the food.
Four simple rules to create a stunning food presentation
1. Avoid overloading the plate
2. Use alternate forms and volumes
3. Use different contrast and colors
4. Observe a half inch space or more
between food and the edge trim

6.2 Food portioning

A portion is how much food you choose to eat at one time, whether in a restaurant, from a
package, or at home. Or the rationalized amount of different food coarses which can be eaten at
one time is called food portioning. Following are the portion sizes of different meals
Food Portion sizes
Appetizer 60-80 gm.
Main coarse 200 – 240 gm.
Side dish 60 -80 gm.
Dessert 100 gm.

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Activity: Divide the class in 3 groups and each group will perform platting and garnishing for
Starter Main course Desserts

6.2.1Maintain unity in different portions

A healthy and proportionate diet will help you to stay more
energetic and healthy. Maintaining unity in different portions
is necessary according to the nature and quality of food and size
of the plate (not more than 70% of the plate) as well. In other
words, maintaining unity in different portions means that all the
aspects relating to quality, quantity and portionof food is kept
in mind.
Five common methods of portion control are as follows
1) Accurate measurements of food portion
2) Learn about the accurate serving size
3) Use special portion control dishware
4) Serve your separate serving
5) Make your own separate single serving packs
6) Portion must be between 150-250 grams.
Serving and portion sizes:
 Vegetables – 2-3 cups
 Fruits – 1 ¼ to 2 cups
 Grains – 5 to 8 ounces
 Dairy – 3 cups
 Protein foods – 5 to 6 ½ ounces
 Oil 6 to 7 tsps.
Portion size in a plate

Do you know? Mal nutrition is the excess and deficiency of any nutrient in body.

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6.2.2 Arrangement of portions for the convenience of guest

Every food item which is present in the menu should have a controlled portion size to maintain
food cost while keeping in mind customer’s satisfaction. Portion control is always important in
keeping your food business profitable, even if you own a small independent restaurant. Every
kitchen worker shouldserve the same portion size according to every dish.Some portion control
tools are
 Portion scale
 Measuring cups and spoons
 Ladles
 Serving spoons
 Food dishers
 Spoodles
 Steaks served with vegetables & sauces Arrangement of portions with cutlery

 Sauce should be served with dry ingredients

 Nutritional value according to guest
 Serve cutlery and silverwork according to dish
 Main coarse should be visible to guests

6.3 Importance of Garnishing

6.3.1 Principles of garnishing
Garnishing
A garnish is an item or substance which is edible and used as a decoration. It is used on the prepared
food item or beverage. It adds different flavors and a unique visual value to the food.
Purpose of Garnishing
The purpose of garnishing is to make the food more attractive and eye-appealing that informs the
diners (a person who will eat the food) about the upcoming taste and texture of the food they
ordered. This is the only reason that the same ingredient is always used as garnishing which is
already present in the dish.

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Types of Garnish

Herbs and leaves Roots and Greens

Edible flowers Fruits and vegetables

Purees Sauces and Syrups

Basic Principles of garnishing
Some basic principles of garnishing are as follows:-
 Garnish always should enhance the beauty of the primary ingredient
 It always adds some contrasting colors and textures to the food.
 It always be edible because if you can't eat it, it doesn't belong on the plate.
 It should be a good partner of the food
 Garnishing vegetables like tomatoes bell peppers and cabbage can be hollowed out and
used as bowl for raw vegetable dip.

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Interesting Information!
Some foods don’t need garnishing. Many recipes have built in garnishing such as beef stews
with vegetables, creole shrimp, tossed vegetables salads, and many desserts such as pies and
cakes.

6.3.2 Orderliness of garnishing

Garnishes should appeal natural, fresh and healthy. Garnishes are never overworked or overdone.
All garnishes should be proper and suitable in character and size of the nature of the food. Some
major tools which are used for garnishing are
 Vegetable peeler
 Butter curler
 Zester
 Melon baller
 Tourney knife
 Channel knife
Some orderliness of garnish is
1. Simple arrangement
Some garnishes are selected mainly to add the good visual impact on the plate, while others are
selected specially for their flavor and textures. A garnish should be simple and unique; it should
not look so overworked. Keep it simple for adding more attraction and uniqueness in the meal.

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2. Color and shapes

In garnishing the colors and shapes of fruits,
vegetables and meat used should be always fresh
and colorful to look more attractive. Colors can
help to set the mood of your tabletop and it
increase the presentation and personality of the
meal you order. Choose naturally bright garnishes
and use them as the star of plate. Make sure that
the ingredients you are using are brightly colored Example of colorful garnishing
and properly cooked.
3. Keep the style consistent
The garnish which you are using for your dish
should be elegant and style consistent. The
garnish which you are using always made up with
the ingredient which you are using in your food
because it will add more attraction and affection
in your meal. The size of the garnish should be
according to the size of the plate. Garnish should
be apply in a proper way that food and garnish Garnish Consistency
should be seems like partners.
6.3.3 Garnish enhances the primary ingredients
Activity: Arrange the class into three groups,
make a dish from meat cookery and apply garnish
on it and demonstrate that how garnish enhance
the primary ingredient.

Garnishing of meat

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Key points
 Food plating is a process of decoration and arrangement of food to enhance its presentation.
When the presentation of food looks good, it enhances the value of dish for a customer.
 Attractive colors, herbs and vegetable bring more flavors to the dish. Play with colors and
textures of the plates by adding different sauces. As per customer psychology serving more
quantity of food items like shrimps and mushrooms adds to the visual appeal.
 The arrangement of your food determines the structural integrity, aesthetic tone and flavor
dispersion of your dish.
 In the food plating and presentation, some features are very important such as color, shape
and texture. In a good and unique food presentation you must have to keep it in mind that
harmony of color plays an important role in food presentation and the shapes of fruits,
vegetables and meat which are used in a meal, should be cut properly according to the nature
of the meal.
 Food and platters should be placed in the center of the dining table instead of spreading them
out. The platters of food will look so beautiful and plentiful if you build height into the
display and bring the platters and decorations according to the nature of the dish.
 Garnishes should appeal natural, fresh and healthy. Garnishes are never overworked or
overdone. All garnishes should be proper and suitable in character and size of the nature of
the food.

Exercise
Select the most appropriate option
1. Food Plating and presentation technique provides attraction to the food if the plating
techniques are in
a. Harmony and balance c. according to the nature of the food
b. Use of non-edible flowers d. According to the origin of the sauce.
2. Garnish should be
a. simple and edible
b. colorful and attractive
c. The ingredients used in garnish should be a part of the dish on which you have to
use this garnish.
d. All of above

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3. Primary ingredient is the

a. 5% of the plate c. 25% plate the plate
b. 10%of the plate d. 50 %of the plate
4. Garnish can be made with the
a. Leftovers c. fruits and vegetables
b. Parsley and basil d. All of the above.
Give short answers of the following questions.
1. What is the basic purpose of food garnishing?
2. Write down any two guidelines of garnishing?
3. What should be the portion size of main course?
4. Define Food portioning?
Answer the following questions in detail.
1. Describe basic principles of food plating?
2. Explain the importance of garnishing?
3. Describe purpose of plating?
4. Explain basics of plating food with proper balancing of color, shape and texture?
5. Describe the procedure for matching proportion for food and plate?
6. Explain importance of plating?
Activity
 Arrange the class into small groups, each group will prepare different platters with salad
garnishing with matching proportion for food and plate
 Arrange the class into small groups, each group will make presentation on portioning of food
on different types of platters
Teacher’s guide
 The teacher is required to generate the sense of garnishing according to food in students.
He/she also demonstrate the portion sizes of food with garnishing.
 The teacher is required to give knowledge about the presentation skills by using color,
texture and harmony in food.

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Chapter 7: Life skills

Chapter 7: Life skills

Students learning outcomes

After completing this chapter, you will be able to:

 know the basic life skills including 21st century skills with special reference to SDG- 4.7.
 understand the importance of life skills in daily life.
 know the basic soft skills.
 learn the importance of soft skills in daily life.
 apply soft skills for academic and professional success.
 learn the personal and professional aspects of life.
 understand the importance of self-image develop self-confidence.
 learn the concept of attitude and behavior.
 understand the impact of positive and negative attitude in daily life.

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7.1 Introduction to Life Skills

7.1.1 Life skills including 21st century skills with special reference to SDG-4.7
(sustainable development goals)
Life skills are the abilities for the adoption of positive behavior that enable humans to deal with
demand and challenges of life. It is the set of basic skills which are acquire through learning. The
basic life skills with special reference to Sustainable Development Goals (SDG- 4.7) are as
follows:
 Universal primary and secondary education
 Early childhood development and universal
preprimary education
 Equal success to technical, vocational and higher
education
 Relevant skills related to field
 Gender equality
 Universal youth literacy
 Education for sustainable development and global citizenship
The basic life skills related to regular life includes:
1. Communication and interpersonal skills
2. Decision making
3. Problem solving
4. Creative thinking
5. Critical thinking
6. Self-awareness
7. Self-control
7.1.2 Importance of life skills in daily life
Life skills are the most important part of life. It helps to find new ways of thinking and problem
solving. It helps to build confidence and strong communication skills.
Benefits and importance of Life Skills
In everyday life, life skills improve our abilities to deal with problems. It helps to
 Find unique ways of thinking

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 Enhance problem solving techniques

 Teaches them to take responsibilities
 Build confidence
 Enhance communication skills
 Make decision powder more stronger
 Develop the sense of self awareness
 Ability to self-management
 Improve teamwork
 Time and people management
 Potential to lead with influence

7.2 Introduction to Soft Skills

7.2.1 Soft Skills
Soft skills are the skills in which personal attributes needed for success on the job. These are
basically non-technical skills that relate to your work. It includes how to react with colleagues,
how to solve problems in workplace and how to manage the work.
The basic soft skills includes
 Communication
 Teamwork
 Adaptability
 Creative thinking
 Positivity
 Time management
 Work ethics
 Problem solving
 Conflict resolution
 Job interview skills
 Presentation skills
 Customer service skills

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Do you know! Soft skills are non-technical skills that impact your performance in workplace.
Soft skills must write on resume or cover letter.
7.2.2 Importance of soft skills in daily life
Soft skills are essential part of daily life in this ever changing environment. Soft skills are always
needed to accomplish daily tasks of life. Communication plays an important role; it helps us to
communicate with others effectively. The skills of problem solving or conflict resolution help in
maintaining a peaceful environment.
By developing strong leadership skills, you can work more
smoothly and comfortably. These skills are important in daily
life as well as in professional life.
In everyday life, development of soft skills help to:
 find unique ways of thinking and solving problems
 Recognize the impact of actions on others and teach
them to take responsibility.
 build confidence in collaboration and corporation
 decision making and problem solving
 develop sense of self awareness
7.2.3 Application of Soft skills for academic and professional success
Academic and professional success requires soft skills. Soft skills are the collection of abilities and
attitudes that increase your effectiveness. Successful student have soft skills of good interpersonal
communication, problem solving, conflict management and time management. Students can
enhance academic performance and provide themselves for future academic and career success by
sharpening their leadership qualities.
Soft skills are the main part of workplace as well. It
improves leadership skills and provides opportunities to
grow more fastly. It also enhances communication skills
and flexibility, strong decision making and problem
solving skills.
It also helps in academic and professional success in these
ways Soft skills for professional
 Recognizing yourself success
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 Development of positive attitudes

 Commitment to balance life and lifelong learning
 Keeping things in proper context
 Time Management

Soft skills for Academic success

7.3 Personal Development

Personal aspects of life
In personal life, life skills are the essential part of soft skills. These skills teach:
 Controlling emotions and produce self-control and self-awareness.
 Enable to manage stress and anger
 Improve self-esteem and building confidence
 Develop good patience and temper
 Improve employability skills to get a good job
 Develop leadership skills, when you have a team
Professional aspects of life
Keeping all aspects of life in working order is always difficult, but few things can change things
into smoothly environment. These include
 Stay on top of your schedule
 Know the schedules of those who are working with you
 Analyze your time
 Think about time and again
 Create good teamwork and support others

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7.3.2 Importance of self-image, develop self- confidence

Self-image is also a part of learning. It is dynamic and changing, not permanently fixed. We
develop self-image as positive or negative according to our attitudes and behaviors.
With positive self-image, we recognize our potentials while being realistic about our abilities. With
negative image, we focus on our faults, weaknesses and improved our imperfections.
Self-image is important part of life skills because it affects how we think about ourselves which is
dependent on how we react to others. A positive self-image can boost our physical, mental and
emotional wellbeing.
Some steps to develop a positive self-image are
 Take a self-image inventory
 Prepare list of your good qualities
 Ask others to identify your weakness and strength
 Adjust personal goals and objectives
 Identify and explore good habits
 Avoid comparing yourself to others
 Enhance your strengths
 Learn to love yourself
Self-confidence is depending on your skills and knowledge. It is an attitude about your skills and
knowledge. It means you have to improve your knowledge and skills for the building of self-
confidence. You must set expectations and goals, communicate effectively and handle criticism.
Self-confidence gives students the strength to deal with failure and quickly learn from their
mistakes and try again. It is important because it makes you attractive, help to get desirable job
and clients, fulfill dreams and helps in making right decisions.

7.4 Attitude, Behavior and customer care

7.4.1 Concepts of attitude and behavior
Attitude is a feeling of behavior towards object or a person. It often the result of experience, but
these can change with time to time. Having positive attitude helps to take better decisions. There
are basically 4 types of attitudes which includes
 Positive attitude
 Negative attitude

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 Neutral attitude
 Sikken attitude
Components of attitude
1. Cognitive component
2. Affective component
3. Behavioral component
Behavior and attitude are basically the same things.
Behaviors are the actions made by individuals in Factors influencing attitudes
conjunction with themselves and others. Behaviors
are of four types
1. Efficiency investment behavior
2. Habitual behavior

7.4.2 Impact of positive and negative attitude in daily life

A person with a positive attitude always sees fresh, bright side of every situation. It brings
optimism in life and makes life healthy and active.
Positive attitude produce self-confidence and helps you to love yourself with more respect and
love. It also helps to boost your strengths and improves confidence level. The benefits of positive
attitudes in daily life are
 It increased life spans
 Lower depression
 Low level of stress
 Better physical and psychological well
being
 Reduce risk of cardiovascular diseases
A person with a negative attitude always seems in
anger. It sees everything in a negative aspect.
Negative attitude have bad effect on you as well as
Difference between positive and
on other. It gives you depression and disturbs your
negative attitude
daily life as well as spoils your relationships.

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Activity: Arrange the class in small groups. Assign them a task to make a presentation on chart
and write 5 points related to personality development.

Key points
 Life skills are the abilities for the adoption of positive behavior that enable humans to deal
with demand and challenges of life. It is the set of basic skills which are acquired through
learning.
 Life skills are the most important part of life. It helps to find new ways of thinking and
problem solving. It helps to build confidence and strong communication skills.
 Soft skills are the collection of abilities and attitudes that increase your effectiveness.
 Successful in life require development of soft skills like good interpersonal communication,
problem solving, conflict management and time management of soft skills.
 Self-image is also a part of learning through experiences. It is dynamic and changing, not
permanently fixed. We develop self-image as positive or negative according to our attitudes
and behaviors.

Exercise
Select the most appropriate option
1. Self-image is enhanced through
a. Age c. Skill& knowledge
b. Meditation d. None of these
2. If you are working in kitchen and preparing 5 main dishes in the group, then which type of
soft skills you need
a. Team work c. Communication
b. Work ethics d. All of above
3. Time management, job hunting, preparing interview are the
a. Football playing c. Recreational skills
b. Soft skills d. Vocational skills
4. Collective qualities and characteristics that distinguish a person is
a. Literacy c. Cast
b. Money d. Self-image

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Give short answers of the following questions.

 Write down basic life skills?
 Define soft skills?
 What is personal development?
 Define customer care?
Answer the following questions in detail.
1. Define life skills and enlist its types?
2. Differentiate between life skills and soft skills?
3. Explain the importance of soft skills in daily life?
4. Describe the importance of self-image and self-confidence?
Activity
 Arrange the class into small groups; conduct a role play to enhance self-confidence and
self-image.
 Exercise to deal with problematic and angry persons by conducting a role play.
Teacher’s guide
 The teacher is required to explain the different soft skills which will help students in finding
jobs.
 The teacher is required to conduct different activities of soft skills for the improvement of
team work, punctuality, problem solving.

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 Chapter 8: Entrepreneurship Skills

Chapter 8: Entrepreneurship Skills

Students learning outcomes

After completing this chapter, you will be able to:

 define entrepreneur.
 know key concept of entrepreneurship.
 understand main components of entrepreneurship.
 know how to identify business opportunities.
 know how to develop feasibility and business plan.
 prepare a business plan.
 learn about concept of marketing and marketing mix.
 understand 6P;s of marketing.
 calculate costing and pricing.

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8.1 Introduction to Entrepreneurship

Entrepreneurship is basically defined as to the act of starting/running your own business to grab
the opportunities.A person who is doing his own business or want to starts his own business is
known as Entrepreneur. It is a concept of managing and developing business and gain profit? A
willingness to run or start a business is called Entrepreneurship.
Importance of Entrepreneurship
Entrepreneurship is important because it is the ability to improve the standards of your living and
better planning for the betterment of your future.

Entrepreneurship skills
8.1.2 Key concepts of Entrepreneurship
Following are the key concepts of entrepreneurship
1. Risk Bearing Concept
If a person wants to be an entrepreneur, he should know that the entrepreneurship is just
an action or function of taking unlimited risk if he wants to be a successful businessman.
2. Innovative Concept
In entrepreneurship you have to think outside the box because innovation is a specific
tool for a successful entrepreneurship.
In this concept the adaption of various innovations in industry, new products, new
markets and new market methods, new qualities of products, new technologies, new
packing all are used
3. Managerial Skill Concept
In entrepreneurship if you have the good managerial skills then you have the ability to
taking risks, better inspection, directions, and controls

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4. Creative and Leadership Concept

According to this concept entrepreneurship is a creative activity and it is the way to
progressive leadership as well.
5. High Achievement Capacity Concept
This concept is all about the capacity of making new innovations and taking the right
decisions on right time during the risks is essential.
6. Professional Concept
Entrepreneurship is a truly professional concept because if you start your own business
and you are serious about this. Then this attitude is called a “Professional Concept”
7. Organization and Coordinating Concept
Entrepreneurship is a very important economic component which coordinates and
organizes various sources of the production of different products. It is an ability to
organize an Enterprise.
8. Business Oriented Concept
This is the attitude you show for your business and firm which inspires you to become a
successful entrepreneur.
9. Result Oriented Concept
According to this concept if you are a hardworking businessman the result of your hard
work should show into the result at the end of any task. Because in the business world,
only the people are recognized as an entrepreneurs who succeed in achieving their goals.
10. Personality, Identity or Role Transformation Process Concept
This concept is about if you want to become an entrepreneur then you have to transform
your personality, positive behavior and ability to adopt new tasks easily.
8.1.3 Components of entrepreneurship
There are four main elements of Entrepreneurship.
1) Innovation
2) Organization
3) Risk
4) Vision
There are three essential components of the entrepreneurial process consists of
1. Identifying entrepreneurial opportunities

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2. Planning and preparing the venture

3. Resourcing the venture and taking action
8.2 Feasibility and Business plan
8.2.1 Business opportunities
Identify a good opportunity for you are not an achievement but finding a good opportunity
according to your experience and business nature is a ability.
Four ways to identify more business opportunities
1. Listen to your customers
2. Look at your competitors and observe their moves
3. Look at the industry trends and insights which are new in the market
4. Listen to your potential clients and past leads
Do you know that what are the three ways to identify an opportunity?
 Observe the new trends
 Solving a Problem
 Finding gaps in the marketplace and try to find the actual problem
Some factors are here to consider in identifying business opportunities
 Managing cash flow
 Passion and Persistence
 Managing Skills
 Relationships
 Market size.
8.2.2 Development of feasibility and business plan
A feasibility business plan is a study which takes place to initiating a business plan. A feasibility
business plan is a plan of any business idea that will help you, your team and your investors that
this idea will succeed or not.
A feasibility plan is about every aspect regarding to the
business plan whether you are an established business man
or even if you are just launching a new product. For the
determination of the feasibility of a business plan firstly you
have to evaluate the feasibility of a business plan.

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1. Be sure there is demand for what you are offering

2. Do you really have a market?
3. know your rivals
4. Examine the actual number of your rivals
5. Determine your price
6. Be Cash savvy.
Writing a feasibility plan you have to be very careful and touchy because this plan is the major
key of your new business project.
How to write a feasibility plan
 In first step you have to describe your actual project
 Outline the potential solution resulting from the project
 List out the criteria for evaluating these solutions
 Find the best solution
 Make the conclusion statement at the end.

Activity: Arrange the class into small groups. Assign the task to them to develop business plan
and present it to the class.

8.3 Marketing & marketing mix

Marketing is an action about promoting and selling products or services. It also includes market
research and advertisements.
Marketing is a basic component of
business management and commerce. It
will spread business and products by
different techniques. In marketing you can
say that if is the process to getting
potential clients or customers interested in
your products and services. Marketing involves researching, selling, promoting, and distributing
your products or services.
Marketing Mix
The marketing mix refers to the set of actions and tactics, which any company uses to promote its
product or its brand in the market.

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8.3.2 6P’s of marketing

6 P’s of marketing are defined as the building blocks of an effective marketing strategy. Following

are the 6 P’s of marketing

 Product
 Price
 Place
 People
 Packaging
 Promotion
1. Product
In marketing a product is anything that can be shown and offered to the market which satisfies
a need or demand of the customers. The products are sold as the finished good in the market.
The nature of the product depends upon the place and price.
2. Price
The costs of the products are known as its price. The price is something that the customers
pays in the seek of buying the products. Prices are set according to how much a customer is
willing to pay. Customers want value for money so this is a business need to set low prices to
make the demand and sale high.
3. Place
Place refers to where and how people buy the products you offer. It is very important for good
marketing strategy to make products available in right place at the right time in the right
quantity. Place is very crucial and sensitive part of the marketing mix.
4. People
People are those who are involved in the marking of the products these are the employees
who are involved in selling a product or service, they design it, manage the teams and
represent it to the customers.
5. Packaging / Presentation
It is the packaging material which is around the customer item that serves to contain. The
packaging and presentation of a product is the keys to identify, description, protection,

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displaying, promotion of the product.The packaging of a product is something which makes

the product marketable it also keeps the product clean and protects them from damage.
6. Promotion
Promotion is free sampling, coupons, rebates, premiums, displays, point - of - sales and other
incentives which play an important role in the marketing mix for the good sales of the products
or services in the market.
8.3.3 Calculate costing and pricing
In culinary term, yield is something which refers that how much you will have of a finished or
processed product. You can also define yield as the amount of useable product after it has been
processed such as peel, cook, butchered. The yield is calculated by this formula
Yield = net realized return/ principle amount
Importance of yield
Yield percentage is important because it tells several things
 The idea of how much quantity of raw material would be used to prepare a particular food item.
 How much useable product you will have after processing
 How much raw product to actually ordered and the actual cost of product per rupee spend
8.3.4Costing of food
As you already learn in 1.3.2 that Food costing is the ratio of restaurants cost of ingredients (food
inventory) and the revenue that produce from menu items sold. Food cost is also generally refers
to as food cost percentage within the food industry.
The terms are often used interchangeably. Food cost is almost always expressed as a percentage
known as food cost percentage. To calculate food cost percentage, you divide inventory cost by
the revenue produced.
How do you calculate food cost?
Use the following equation for food costing
Percentage = food cost/ menu price
You can use this figure in 2 ways.
1. If you know the menu price and want to see what your food cost should be in order to be
within the budget, multiply the menu price with percentage
Food cost = menu price x percentage
For example: in menu, the price of sandwich is 300 rupees and food cost percentage is 35 %.

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35% = 0.35
300 x 0.35 = 105
2. If you know the food cost and want to determine what the menu price should be add a particular
percentage, divide the cost by the percentage
Menu price = foo cost/ percentage
Example: food cost is 150 and food cost percentage is 40%
150/ 40% = 150/0.40 = 375
So the total food cost is 375 rupees.
There are basic 3 principles of food costing
 Supplier selection
 Good receiving controls
 Balancing menu

Key points
 Entrepreneurship is basically defined as the act of running your own business or starting your
own business or a wish to start your own business is known as Entrepreneurship.
 Entrepreneurship is important because it is the ability to improve the standards of your living
and better planning for the betterment of your future by financially.
 A feasibility business plan is a study which takes place to initiate a business plan. Feasibility
business plan is a plan of any business idea that will help you, your team and your investors
that this idea will succeed or not.
 Marketing is a basic component of business management and commerce. It will spread
business and products by different techniques. Marketing involves researching, selling,
promoting, and distributing your products or services.

Exercise
Select the most appropriate option
1. An entrepreneur should be.
a. motivated and passionate c. motivated and confident
b. motivated and willing d. All of above.
2. Which is not a marketing mix?
a. Product b. Promotion
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c. pricing d. Perfect Size

3. A business plan should be
a. Understandable and Explained c. Short and simple
b. Understandable and Short. d. All of above
4. Products should be
a. cheap c. affordable and well maintained
b. Expensive d. None of these.
Give short answers of the following questions.
1. Define Entrepreneurship?
2. Define a business plan?
3. What are 6 P’s of marketing?
4. What is the formula of food costing?
Answer the following questions in detail.
1. Explain the importance of entrepreneurship?
2. Explain the key points for the production of business plan?
3. Explain 6P’s of marketing?
4. Calculate the costing and pricing of food products?
Activity
 Develop a business plan, individually.
 Develop marketing strategy for your business model.
Teacher’s guide
 The teacher is required explain the importance of entrepreneurship and demonstrate the
development of business plan.
 The teacher is required to demonstrate the concept of social media marketing. He/she will
guide them about different marketing strategies.

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REFERENCES

1. https://www.yumpu.com/en/document/view/65446252/read-pdf-the-
professional-chef
2. https://chersyokinwebstieapp.blogspot.com/0470404345
3. https://www.finecooking.com/article/chef-vs-cook
4. https://www.finecooking.com/article/top-10-ways-to-improve-your-cooking
5. https://www.webstaurantstore.com/article/454/types-of-cooking-
methods.html
6. https://www.nytimes.com/1983/02/23/garden/what-makes-a-great-cook-
great.html
7. https://www.ecpi.edu/blog/why-is-it-important-to-be-a-chef-in-todays-
world
8. https://www.goodreads.com/book/show/306235.The_Professional_Chef
9. https://www.finecooking.com/article/chef-vs-cook
10. https://www.myplan.com/careers/chefs-and-head-cooks/articles-35-
1011.00.html?art=5

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 GLOSSARY
Ail - French for garlic. De-seed Removing the seeds from food such
Adipose - This is the fatty tissue in meat. as tomatoes, chilies, lemon etc.
Acidic - it refers to the pH level of foods and Dicing - basic term used for cube cutting.
liquids, as well as the taste experience. Dusting garnishing technique using icing
Anglaise it is an egg custard which may be sugar and cocoa powder.
used as a sauce in sweet dishes. Drippings rendered beef fat.
Aromats - A variety of herbs and spices Emulsify - to combine two ingredients that
added to dishes to enhance their taste and would normally separate such as fat and
flavor. water.
Bisque - A smooth, creamy soup made up Emulsion - a mixture of water and fat.
from shellfish, fish stock and may be Entrée - a starter which served at the
vegetables. beginning of the meal.
Boiling cook food in the liquid other than fat Essence - an artificial flavoring agent, e.g.
(water) at 100°C. vanilla essence.
Braising - food is cooked in oven for Evaporate to reduce a liquid through rapid
partially suspended in liquid. boiling.
Bonning Knife - A knife used for trimming Fettuccine - a type of noodle that is cut into
and boning. 1 cm wide strips.
Brown Sugar - Unrefined raw sugar. Used in FIFO - First In First Out, the products which
making desserts. are older used them first.
Canapés - A bite sized appetizer which is Freezing point - the point on which a liquid
made up with bread base starts to go solid.
Cook's knife - The main knife used by the French knife - a knife used for larger cuts,
chef for cutting and chopping slicing, dicing and chopping.
Cuisine - French for kitchen. Food poisoning - sickness that occurs after
Culinaire - Culinary arts the love of food. eating contaminated food.
Cuds - A mixture of citrus juice, eggs and Glace French word used for "frozen".
sugar. Glycogen complex carbohydrates used to
Demi glace - A basic brown sauce. store sugar in the animal's muscle.

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Golden Syrup a byproduct of sugar refining. Julienne a basic vegetable cut
Gravlax fish cured in salt and sugar e.g. Kipper- to kipper means to cure
salmon and tuna. Knead - a process with working with dough
Grilling- cooking method in which food is by mixing it with hands
cooked by exposing it to radiated heat. Knish - a pastry of Jewish origin
High- ratio fats - fats contain emulsifiers to Kosher food - fit or proper food
absorb extra moisture from the food. Kosher salt - a pure refined rock salt
Hoisin - sweet, spicy sauce made from Legumes plants with seed, pods such as peas
ground soy beans, garlic and spices. and beans
Hollandaise a warm butter sauce, served Liqueur - alcoholic beverage, sweetened
with vegetables, meat and fish dishes. with other flavors and extracts.
Hummus a sauce from the Middle East, Listeria - bacteria occurs in soil and raw
made with chickpeas. food.
Honing the process of sharpening the knives. Lemon Curd - creamy mixture of lemon
Incinerate - to burn. juice with other ingredients.
Incubation period - time between the Lime Citrus fruit with high acidic nature.
intakes of bacteria to the first sign of illness. Medallion - a slice of meat or seafood
Inherent - flavor contained within and come without any bone or shell.
out when poaching. Melting point - a temperature at which an
Insecticides chemicals used for the item begins to soften.
harvesting. Mortar and Pestle - used for grinding spices
Instruction sheets sheet which provide and other foods manually.
guidelines. Mise-en-place a French term meaning
Jelly sweet food gel made by adding gelatine everything in its place before you starts
to edible liquids cooking.
Jam process the cooking of fruit and sugar to Mousse Refers to light dishes usually
105°C lightened with whipped cream.
Japonaise type of maringue Niacin - Vitamin B3.
Jus roasting juices Neutralise - to balance out or harmonies.
Jus lie roasting juices with the addition of Nori - type of seaweed used for wrapping
brown stock, thickened with arrowroot food items, particularly sushi.

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Nutmug a spice available whole as a nut or Roux - a thickening agent used for soups and
ground. stocks. It is a cooked mixture of fat and flour,
Nutrients the essential dietary requirements ration 1:1.
of the body. Roasting - cooking method in which cooking
Oolong - considered one of the best teas, it is food by exposing it to direct heat. Fat is used
partially fermented. in this cooking method.
Organic vegetables - vegetables grown Rye flour - flour which is low in gluten.
according to the regulations using natural Relish - a spicy or savory accompaniment
fertilizers served with food.
Overcooked - any item cooked for too long Sambal - a blend of spices such as sambhal
and texture and flavor will be negatively oelek (chilli paste).
affected. Sanitise - to remove any bacteria from a
Overpowering- if a flavor is too strong and surface.
masking the others. Saute - to toss in hot water.
Ox tongue delicacy that requires extended SOP - Standard Operating Procedures.
cooking. Steaming Cooking food by the steam of
Pectin - a setting agent used for jams. boiling liquid.
Perishable - Food that will deteriorate with Starter dish served at the beginning of a
extended storage. meal.
Pesto - a blend of basil, pine nuts, parmesan Toffee- mixture of Caramel and cream.
and olive oil. Tofu- a low fat curd made from soy bean.
Pilaf - rice cooked by absorption using a ratio Topside - primal cut on the inside of the leg
of 1 part rice and 1.5 parts stock. near the hip joint.
Pimento - spice also referred to as allspice. Toque Blanche - French term for a chef's hat.
Quenelles - a French term for oval-shaped Tomato fondue - slow cooked tomatoes with
food items. the addition of other ingredients and form a
Quickest puff paste - production method of thick sauce.
puff paste. Udon thick noodle used in Japanese cooking.
Quince - fruit in the apple family Ucs- Uniform communicating system.
Recipe - set of instructions for the Ugli - an irregular shaped citrus fruit.
preparation of any food item.

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Uffva- United Fresh Fruit and Vegetables Workflow - Logical approach to tasks and
Association. you can perform them.
Umido- stew WPRW - Wash, Peel, Rewash, washing
Uncooked - not cooked properly. procedure of fruits and vegetables.
Velouté- a basic white sauce. Yakitori - Japanese term meaning "grilled".
Vension-game animal with strong - flavored Yankee pot roast - a piece of chuck or round
dark red meat. cut that is brown in color.
Vienna style - named after the Austrian city Yautia - sweet potato.
Vienna, famous for its crumbed schnitzel. Yeast starter - use before yeast.
Vinegar- the production of vinegar utilizes Yema - yolk
acid fermentation of fresh wine. Yerba – Herb
Vitamin - chemical substance essential for a Yogurt cheese - yogurt that has had the whey
range of bodily processes. drained from it.
Witlof a white oblong-shaped vegetable. Zwieback German word known as "Twice
Wok - a round - bottomed frying pan. baked".
Wonton- a small Chinese dumpling. Zabaglione it is an Italian word meaning
"egg punch".

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 About the author

The Author is a Senior food Preparation and Culinary Arts –Patisserie Principle Trainer and Owner
of Business ANAYA’s PATISSERIE with an extensive background as a Food and Nutritionist,
Food Safety in Catering in well renowned Conglomerate Companies such as Hashoo Foundation,
Kitchen Cuisine, Pearl Continental, Hashoo Hunar and TDCP- ITHM. She is currently working as
senior food Preparation and culinary arts-patisserie principle trainer at Tourism Development
Corporation Punjab college Institute Of tourism & Hotel Management Lahore. She also owned her
own Business and Member of Curriculum Development Community in NAVTTC. She holds a
degree of Food and nutritionist and also International Diploma in Food safety in catering principles
United Kingdom. Her passions include travel and mentoring young people to develop their own
professional paths.
Acknowledgements:
Special thanks to my parents and my husband to guide and support me to write and complete this
book.
Contact the Author:
Facebook: http://www.facebook.com/20562025676294?referre=whatsapp
Instagram: http://instagram.com/mariy.amzahid?gshid=hiamvd3ollu

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National Vocational & Technical Training Commission (NAVTTC)
Plot No.38, Sector H-9/4, Kirthar Road, Islamabad.
Tel: +92-51-9207518
Website: www.navttc.gov.pk