yr i fp indent
TRANSCRIPT
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7/28/2019 Yr I FP Indent
1/8
Practical No.
1
2
3
4
5
6
7
8
9
10
1112
13
14
15
16
17
18
19
2021
22
23
24
25
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7/28/2019 Yr I FP Indent
2/8
Practical , , , , , ,
Capsicum)
Basic Soups Cream & Puree (use previous day's cut vegetables)
Mother Sauces (Mayonnaise, Hollandaise&Tomato ) use the same for dressings
Dressings English, French, Vinaigrette, Thousand Island use these for the salads the next day
Salads Russian, Garden Green, Tossed, Waldorf, Greek, Kim chi students can taste the sameB/F Eggs to order Omelette, Scrambled, Fried, Poached Hash brown, grilled tomatoes this also
hel s in late resentationB/F Poha, Upma, Poori & Aloo Bhaji
Fast Food Sandwiches, Assorted Canapes (on biscuits/papdi base), Sesame Toast
Fast Food Cocktail Samosa, Bread Pakoda, Veg. Croquette / cutlets
Cuts of Chicken Indian (12), Continental (4) & Oriental (16) cuts. make Chicken stock (brown & white)
Basic Soups Consomms & Broth,
Continental Menu I Grilled Chicken in Pepper Sauce, Lyonnaise Potatoes, Pilaf
Continental Menu II Veg Augratin, Sable Potatoes, Garlic Herb bread
Continental Menu III Hawaiin Coleslaw,Vegetable shashlik with BBQ sauce, Jacket Potatoes, Sauted
Vegetables(Carrot+Beans+Broccoli+Cauliflower)
Demo - Cuts of Fish (Fillet, Paupiette, Goujon, Goujonnets, Slice, Tron-con, Darne) & prepare fish stock &
some seafood soup from the same ,
Oriental Menu II (Hot & sour soup, vegetable Manchurian (gravy) with chilli garlic noodles) - ,
International Menu II (Italian - Zuppa Pomedoro, Pollo Napolitano with Insalata mista (mixed salad) , ,
Indian Menu II Vegetable biryani, Mirchi ka salan & Mix vegetable raita
Indian Menu III Haryali kebab, Dal makhani, Paneer butter masala & Jeera rice
Indian Sweets Halwa, Kheer / Phirni & seviyan ka muzzafar
Bakery I Bread sticks, Dinner Rolls, Breads
No. of Students -
YEAR - I FBB - FOOD PRODUCTION PRACTICAL (Common
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7/28/2019 Yr I FP Indent
3/8
Date of Practical Indent cost Actual cost
310
250
310
220
300
325
175
175
250
800
124320
600
375
325
600
450
350
475
350300
410
500
450
225
8969
o All)
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7/28/2019 Yr I FP Indent
4/8
25
25 Group:
1 Carrot 5 kg
2 Patotoes 15 kg
3 Tomatoes 15 kg
4 Onion 10 kg
5 Chicken 15 kg
6 Garlic 1 kg7 Cream 1lit
8 Milk - Toned 10 lit
9 Whole Wheat Flour 5 kg
10 Butter 1 kg
11 Macaroni 2 kg
12 Cheese 500 g
13 Eggs 6 dz
14 Oil 5 lit
15 Vinegar 1 bot
16 Ketchup 1 bot
17 Mustard 50 g18 Pepper 50 g
19 Peas 200 g
20 Cucumber 2 kg
21 Capsicum 1 kg
22 Apples 1 kg
23 Celery 100 g
24 Cabbage 3 kg
25 Olive 1 bot
26 Pressed rice 1 kg
27 Semolina 1 kg
28 Bread 5 pkts29 Biscuits 4 pkts
30 Sesame seeds 50 g
31 Ginger 500 g
32 Rice 7 kg
33 Lemon 10 pcs
34 Pine apple 1 tin
S. No. Date MaterialBill No /
Date
Qty
Required
Qty
Approved
UEI Global
Practical - FCIHM Year - INo. of Sessions:
STOCK REGISTER -STA
No. of Students:
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7/28/2019 Yr I FP Indent
5/8
35 Mushrooms 500 g
36 Silver foil 1 pcs
37 Beans 1 kg
38 Broccoli 1 pcs
39 Cauliflower 3 kg
40 Fish (flat) 2 pcs41 Fish (round) 3 kg
42 Sweet corn 2 tin
43 Ajinomoto 1 pkt
44 Corriander 250 g
45 Corn flour 250 g
46 Noodles 2 kg
47 Zucchni 250 g
48 Mixed herbs 1 bot
49 Basil 250 g
50 Pine nut 100 g
51 Spinach 1 kg52 Cheese 200 g
53 Curd 2 kg
54 Basen (lentil Flour) 250 g
55 Dal (mixed) 1 kg
56 Dal (split gram) 1 kg
57 Dal (Arhar) 1 kg
58 Paneer 1 kg
59 Semolina 1 kg
60 Vermicelli 1 kg
61 Sugar 1 kg
62 Dry fruits 100 g63 Yeast 1 pkt
64 Garam masala 100 g
65 Termeric powder 100 g
66 Corriander powder 100 g
67 Chilly powder 100 g
68 Cunim seed 100 g
69 Pepper whole 100 g
70 Salt 2 kg
71 Refined flour (Maida) 2 kg
72 Desi Ghee 250 gms
Total Practical Cost
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7/28/2019 Yr I FP Indent
6/8
Signature Signature Signature
Chef Admin & A/c DDI
200
150
300
200
1350
120300
300
100
300
200
300
264
500
60
80
1010
20
60
40
100
20
45
100
30
40
10040
10
30
300
50
100
Qty
ReceivedAmount
EMENT
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7/28/2019 Yr I FP Indent
7/8
100
150
40
60
50
150450
100
20
20
40
100
20
100
50
100
20150
140
20
100
100
100
180
60
60
50
15060
60
40
40
40
20
15
50
60
75
8969
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7/28/2019 Yr I FP Indent
8/8
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