TYPES OF CREAM THEIR HANDLING AND STORAGE AND FAT PERCENTAGE IN IT

What is CREAM, their types and handling?

Cream is a dairy product consists of that part of milk which is rich in fat and has been separated by skimming it consists all the contents of the milk but in different positions

Storage of cream

·        Fresh cream should be kept in container in which is to be delivered

·        Always store it in refrigerator

·        It should be covered always

·        Canned cream should be stored cool dry and ventilate space until it is hand opened

Types of cream:-

Half cream:-

This cream is homogenized and contain 12% of fat.it cannot be whipped and used in coffee and sauces

Single cream:-

Fat content is 18% and it is also homogenized and same it is used in coffee and sauces

And cannot be whipped

Saur cream:-

It is got 18% of fat .it is either homogenized or pasteurized  along with some bacterial culture which makes it Saur it cannot be whipped and used for cheese cakes

Whipped cream:-

It has got 35% of fat and cream is pasteurised or homogenized it gets almost double when we whip it and it is useful for making of cakes and pastry

Double cream:-     

Double cream has got 48% of fat and its pasteurized or homogenized it can be whipped but it cannot be double as whip cream. It is useful for cakes and pastry

Clotted cream:-

It has got 55% of fat and it is also pasteurized or homogenized and it is suitable for pies but not recommend for cooking. If it is frozen we can keep it for a month also

Sterilized cream:-

It has got 23% of fat but it cannot be whipped. It is pasteurized or hom0ogenized and sterilized as well. If it is unopened it can be preserve for 1 year

Creamed freshet:-

Fat is 30-40% it is pasteurized or homogenized with its bacterial culture it cannot be whipped and it is suitable for salad dressings

Non-dairy cream:-

It is a cream substitute based upon fats and oils which are emulsified with water verity depend product to product

Handling

            Always whip it in clean and chilled bowl if it’s over whipped fold 30ml of fresh cream with fresh cream.

FATS AND OILS

Fats and oils their sources and their properties and uses

I friends how r u today we going to talk about fats and oils

There are three major sources of fats and oils:-

• ·         Plants/vegetables
• ·         Animals
• ·         Fish

Vegetable oil

Vegetable oil is the oils which are derived from the seeds of plants grown in world wide. The main vegetable oils which are used are from coconut palm second is olive tree and third is ground nut or peanut oil and fourth is soya bean.

 Properties of coconut palm: - coconut oil can be eaten raw and used for cooking for its flavour.

Olive oil: - olive oil is the healthiest oil in the world and the best part is you can eat it raw. The moments you heat it up the properties are not like raw

Peanut oil: - peanut oil is the best oil for frying as it has got maximum smoke point that is 260 degree.

FATS

Sources:-

·         Pork or pig

·         Beef

·         Sheep or goat

Beef: - the fat which we get from the beef is a high quality fat band known as sweat and sweat is obtained around the kidneys

Pork or pig: - pork or pigs have got the highest amount of fat then other animals. They are most fatty animals their fat is used in all over the world

Fish: - fish oil is obtained from the whole fish. The fish which have high fat content are sardines, anchovies, herring are suitable for them unfortunately these are un saturated oils and are responsible for oxidative attack  so, it should be refined carefully before usning in cookery

              They best got from Peru, Norway, Iceland and Scotland because the countries are less populated and water is very clear.

                                Fats are known as shortening agents. They breakdown the glutton intensity

FUNCTION AND USES OF FAT AND OILS WHILE COOKING:-

·         THEY ACT AS AN INGREDIENT.

·         THEY GIVE A PARTICULAR FLAVOUR

·         THEY MAKE GOOD APPEARANCE

·         THEY KEEP QUALITY OF PRODUCT

·         THEY ARE USE FOR THE SHORTENING PROPERTY OF THE PRODUCT

MAJOR PARTS OF HOTEL MANAGEMENT INDUSTRY

HOTEL MANAGEMENT

HII.. GUYS MY NAME IS VIKRAM AND TODAY I'N GONNA TELL ABOUT WHAT IS HOTEL MANAGEMENT

 So, there are four department in hotel management or we say it hospitality management 

• Front office 
• Food and beverage service
• Food production 
• House keeping

These are the four major parts of hotel management industry in additional you take accounts, food science and nutrition,computer,bakery,business communication etc to make yourself all-rounder and by doing these additional subject your promotion chances will be increase. You have to do business communication becoz you have to interact all VIP guest as you working in a 5 star hotel. In a 5 star hotel there will be VIP guest and movie stars so, I think that you have to do business communication.

FRONT OFFICE:-

In front office department you have to be good in English and additional languges so you can handle the guest. Here you have interact the guest and talk very politely in such a way that even u are abusing the guest and he will say ok.. and you have to handle the guest book their tickets and call him to know that he is coming or not in his arriving you have to send a car to airport etc.

FOOD AND BEVERAGE SERVICE:-

In food and beverage service you have to serve the guest in a 5 star manner by maintain their standard.in this department they will tell you that how to talk with the guest or handle the guest.in a restaurant that “hello sir how r u today I think u r tired so will u like to take a coffee first”etc. so they told you how to wipe glass in such a way that your fingerprint will not be shown in the glass how to clean gold, silver utensils etc. all about glass names which wine to be served in which glass,MENU PLANNING all..

FOOD PRODUCTION:-

In food production they tell you all how to cook etc how to repair spoiled item and how to make international soups, stokes and all how to handle the knife etc. it is a back department so in here you need no communication skill and kitchen is the back area so you don’t need to interact the guest.

HOUSE KEEPING:-

In this department also you don’t need any types of communication skill. Here they will taught you that how to clean the hotel which chemical is to be used and which method is good for cleaning and many types of vacuum cleaners,washers,laundry product,linens,table cloth and their company name and sizes.

By doing hotel management you became the managers and don’t worry that you have to do all. You don’t need to do anything you have to be supervising all.in a hotel management there are additional subject in semester wise. So I don’t know but they give us French, resort management, finance, etc. Your shift will be of 8 hours

IN THIS LINE THERE IS SO MUCH OF MONEY BUT THEY DON’T HAVE TIME BECOZ IT IS A 24 HOURS INDUSTRY AND THERE IS NO NIGHT AND DAY..

So if u wants to read like this interesting information u all have to support me

TYPES OF MILK AND THEIR PROCESSING

MILK AND ITS TYPES, PROCESSING

                                                                                MILK

 Milk is a liquid food which we get from different animals for example cow, buffalo, goat, sheep and camel.  You r thinking right.  In Asia {India-Rajasthan} they take camel milk. And it includes some necessary nutrients. Milk has got everything our body needs.

  Composition of milk

Milk has made up of 88% of water 3.20% of fat and rest are milk solids.

Processing of milk

1.       Collect the milk.

2.       Hold in the tanks by maintains them in 10 degree or less than that.

3.       Filtration - Then the milk is put through no. of screens.

4.       Pasteurization

It’s a process of heating milk to 36.7 degree c. and holding there and holding there for 30 minutes. It also helps milk to increase its self-life and it also kills the bacteria or germs.

5.       Homogenization

At the temperature of 60degree milk is passed through a high preassure through a small opening of a machine is called homogenization it break the milk fat and delute it equally in milk. The machining is called homogenizer.

6.       Bottling

After homogenization the milk solid are evenly distributed in milk which makes it creamy and then goes for bottling

7.       Sterilization

After the boiling the milk is heated up to 30-40 minutes at a temperature around 110 degree Celsius in steam chambers also called autoclaves.

Various types of milk:-

Untreated milk- It is advised to boil this milk for 15 minutes if u boil it .it can last up 24 hours

Pasteurized milk – it is gone up to the level and cools down

Flavoured milk- the milk which has got some particular flavours is called flavoured milk.

Skimmed milk- skimmed milk is when there are no fat and low calories in it.

Fortified milk- it is milk when we use some extra nutrients to make it more nutrecious and here vitamin b is used.

Condense milk-it is sweetened with sugar and you have to keep on reducing the milk and add sugar to it. If you have 6kg of milk then you can make 1 kg of condense milk.