Ans 2
On Beverage
wakening
Breakfast Pure unsweetened fruit juice Assuming the patient chooses fruit juice, cereal
and milk (semi-skimmed - 200mls from daily
Cereal (include wholegrain allowance), bread and butter/spread this meal will
varieties) provide approximately 380kcal and 8g protein.4 f
The option for a cooked breakfast option may be
Porridge oats considered an important inclusion on some menus
in order to maximise opportunity to meet some
Milk for cereal (from patient patient groups dietary needs, e.g. long-stay
allowance) wards. It may be that this option is only provided
once a week due to associated costs.
Cooked
breakfast, e.g. scrambled
egg/bacon/sausage
Bread/bread roll/toast (a choice
of white and wholemeal)
Butter/low fat spread/ PUFA/
MUFA spread ( e.g. olive-oil
based)
Preserves (regular and low sugar
varieties)
Beverage
Mid Beverage One snack must provide > 150kcal.
morning
Snack
Fruit
Midday A minimum of two courses Within the range of choices available the menu
meal provided should be capable of providing minimum 300 -
Soup and bread roll with butter/ 500kcal from a main meal (inclusive of main dish,
spread portion vegetables, and starchy accompaniment). Each
main course should provide 18g protein.*fIt is
Pure unsweetened fruit juice recommended that dessertsfthat contain over
300kcal and 5g protein should be included since
Sandwich (choice of vegetarian they are a useful energy source for vulnerable
and non vegetarian fillings) must patients.
4
be offered with soup as one
course
Main course 1 (meat or fish
based)
Main course 2 (meat or fish
based)
Main course 3 (vegetarian)
Vegetables (able to choose 2)
Carbohydrate/starchy
food, e.g. potato, rice, pasta,
bread (2 choices)
Dessert
Fruit (fresh or tinned in light
syrup or juice)
Yoghurt/pot rice/custard
Beverage
Mid Beverage *An additional snack may be required by some
afternoon patient groups, for example children, those with
*(+/- snack) poor appetites or increased requirements.
Evening A minimum of two courses Soup and sandwiches should be considered as a
meal provided combined meal option and therefore together
Soup and bread roll with must be capable of providing a minimum of
butter/spread portion or fresh 300kcal and 18g protein.f(500kcal for energy and
fruit juice nutrient-dense diet). It is recommended that
dessertsfthat contain over 300kcal and 5g protein
Sandwich (choice of vegetarian should be included since they are a useful energy
and non vegetarian fillings) must source for vulnerable patients.
4
be offered with soup as one
course
Main course 1 (composite**
meat or fish based)
Main course 2 (composite**
vegetarian)
Carbohydrate/starchy food as
above
Vegetables (able to choose 1)
Dessert
Fruit (fresh or tinned in light
syrup or juice)
Yoghurt/pot rice/custard
Beverage
Before Beverage One snack must provide > 150kcal.
bedtime
Snack
Fruit
An allowance of 400 mls of milk for drinks will
provide an additional 264kcal, 13g protein (whole
milk); 184kcal, 14g protein (semi-skimmed milk).
Table 12 A suggested range of snack items
including energy and protein contents2, 3
Food group Food item Portion size Energy (calories) Protein (g)
approximate approximate
Breads & Slice of toast and 27+10g 143 3
Cereals butter § (69+74)
English muffin, One 344 10
butter and jam § (100 (223+74+47)
+10+18)g
Malt loaf (snack 64g 189 5
size)* §
Scone with spread One 275-300 4
and jam § (48g) (150-175+74+47)
Crackers (cream) Two 58+103 6
and cheese § (2 x 7g)+20g
Oatcakes and Two 85+103 6
cheese § (2x15g)+20g
Muesli/ cereal bar § One (30g) 120-140 2-3
Flapjack § 60g 296 3.0
Pancake with Two 288 3-4
spread and jam* § (2x31g) (167+74+47)
+10+18g
Crumpet and (2x40g)+10g 240 5-6
spread § Two (166 + 74)
Small meat or 70-100g 150-200 10
cheese sandwich §
Fruit & Fresh fruit § One piece 50-100 <1
Vegetables
Diced fruit in a cup* 113g 70 1
Diced fruit in gel* 128g 60-90 1
Pureed fruit 120g 60-90 <1.0
portion*
Dried fruit Eight 80 2
(apricots) § (50g)
Milk & Milk Yoghurt (whole 150g 160 7
Products milk, fruit)*
Thick 'n' creamy 175g 190 7
yoghurt
Yoghurt (low fat 125g 98 5
milk, fruit)
Rice pot (+/- fruit) 200g 200-225 6-7
Mousse* 60g 90 2-3
Ice-cream* (choc 75g 115 2-3
ice) §
Flavoured milk* 500ml 320 18
Cheese § 15-25g 60-105 4-6
Fats, oils, Mini pack of 30g 80-200 1-2
Sugar & Salt biscuits §
Cake (carrot; 50-60g 210-225 3
fruit)* §
Chocolate biscuit § 20g 100 1-2
Shortbread § 20g 105 1
Crisps § 25g 150 2
Muffin* 150g 570 9
(chocolate) §
Ans 3
1. Quality
It is suggested that one should view the restaurant kitchen equipment in
person before buying it. This will help you in inspecting the quality of the
equipment and that whether all the parts of the equipment are functioning
correctly.
2. Space Consideration
When you are planning to purchase your restaurant kitchen equipment, you
should first think that how much space it will take up. Otherwise, your
kitchen might get too cluttered and hinder staff movement thus not allowing
the kitchen staff to perform at their full efficiency.
3. Pricing
One of the most important factors to consider while buying a new restaurant
kitchen equipment is the price. First, you need to understand how frequently
the use of the equipment is. If the equipment is not used as often, you can
go for a second-hand option which will save you some money that you can
invest elsewhere.
4. Ease in Using and Cleaning
It does not make sense that the restaurant kitchen equipment that you
choose is the latest in looks but is difficult to use and maintain. The
equipment that you want for your restaurant should be comfortable to use,
clean and well-maintained.
1. Refrigerators and Freezers
The first restaurant kitchen equipment that you will require for your
restaurant kitchen will be the refrigeration unit. Choosing the right
commercial refrigeration equipment is essential for maximum
kitchen efficiency, both in energy and ease of food preparation. The
different types of Refrigeration units will include Reach-In Coolers,
Walk-In Coolers, and Restaurant Freezers.
Points to Consider Before Purchasing the Refrigeration Unit
i) The Exterior and Interior Dimensions of Space: The Refrigerators and
Freezers come in different shapes and sizes. So the first thing that you
should do is determining the exterior and interior dimensions of your
kitchen space.
ii) Restaurant Operations and the Menu and Cuisine of your
Restaurant: The use of your refrigerator will depend on the menu of your
restaurant. The type of refrigeration that would be required to
preserve meat will be different from if you want to preserve Chinese
food and likewise
2. Slicers
Another benefit of investing in a slicer machine is that consistency
and uniformity will be maintained. This is especially important for
QSRs where consistency is the key. A slicing machine prevents
inconsistency, and a perfect slick thickness will be maintained
throughout no matter which employee slices it.
3. Ovens
Every restaurant has different needs, and selecting an oven according to
what you need to cook is of primary importance. Your commercial oven will
perform a wide range of functions starting from heating a simple soup for
your customer to preparing different dishes.
4. Ranges / Cooking Line
Any commercial range in a restaurant is responsible for performing wide
range of functions ranging from cooking, grilling, and boiling to performing
other cooking functions that is required in any restaurant kitchen A
commercial range is the cooking equipment that includes separate cooking
areas using gas, electricity, or induction allowing you to use several methods
of cooking in one piece of restaurant kitchen equipment. It consists of a
range top and a range base.
5. Mixers
The mixers are indispensable to any restaurant especially if your restaurant
business deals with baking or bread making.
6. Sinks
Sinks are vital to any kitchen because they provide running water as well as
washing space for food and dishes. They are an essential part of your kitchen
and food safety goal as it ensures that hygiene and cleanliness are
maintained in your restaurant.
7. Fire suppression unit system / Fire extinguishers
In a commercial kitchen, there is always a risk that kitchen fires can go out
of control. Most of the fire starts from the cooking surface, having a fire
suppression system in place becomes important and becomes your first line
of defense.
8. Shelving
Appropriate shelving is essential for storing food both perishable and
non-perishable food products. They should be affordable and an
effective storage solution that can provide a safe, contaminant-free
environment for ingredients, food, dishes and serving tools, and
much more. They can be purchased second hand by the owners after
getting in touch with the suppliers.
9. Kitchen Cooking Utensils
Utensils Required for Food Preparation
Chef’s Knife
Cutting board
Can Opener
Measuring Cups
Measuring Spoons
Mixing Bowls
Colander
Vegetable Peeler
Potato Masher
Whisk Salad
Spinner
Grater
Shears
Citrus Juicer
Garlic Press
Paring Knife
Bread Knife
Honing Steel
Knife Sharpener
Food Processor
Utensils Required for Cooking
Spatula
Stirring
Spoon
Tongs
Ladle
Oven Mitts
Trivet
Splatter Guard
Thermometer
Utensils Required for Cookware & Bakeware purpose
Stainless Steel
Skillet
Sauté Pan
Small Saucepan
Medium Saucepan
Large Pot
Cast Iron Skillet
Grill Pan
Baking Sheet Pan
Casserole Dish
Broiler Pan
Stockpot
Other Miscellaneous Utensils
Food Storage
Containers
Aluminum Foil
Towels Sponges
Heavy Sponges
Dish Rack
Ice Cube Tray
Small Trash Bags
Large Trash Bags
Small Trash Bin
Large Trash Bin
Ans 3
Hunger and satiety
Our physiological needs provide the basic
determinants of food choice. Humans need
energy and nutrients in order to survive and
will respond to the feelings of hunger and
satiety (satisfaction of appetite, state of no
hunger between two eating occasions).
Palatability
Palatability is proportional to the pleasure
someone experiences when eating a
particular food. It is dependent on the sensory
properties of the food such as taste, smell,
texture and appearance. Sweet and high-fat
foods have an undeniable sensory appeal.
Sensory aspects
‘Taste’ is consistently reported as a major
influence on food behaviour. In reality ‘taste’
is the sum of all sensory stimulation that is
produced by the ingestion of a food. This
includes not only taste per se but also smell,
appearance and texture of food.
Cost and accessibility
There is no doubt that the cost of food is a
primary determinant of food choice. Whether
cost is prohibitive depends fundamentally on
a person's income and socio-economic status.
Low-income groups have a greater tendency
to consume unbalanced diets and in particular
have low intakes of fruit and vegetables14.
Education and Knowledge
Studies indicate that the level of education
can influence dietary behaviour during
adulthood30. In contrast, nutrition knowledge
and good dietary habits are not strongly
correlated.
Ans 4
1. Onion Tomato Masala:
This is also known as brown onion gravy or onion tomato gravy.
This gravy is also known as lababdar gravy (refer to Table 27.1).
2. Makhni Gravy:
This is a very popular gravy from north India and is used for many
preparations such as murgh makhni, paneer makhni, etc. It is also
added along with onion tomato masala to produce many other
curries. As the name suggests, this dish is flavoured with butter
(Table 27.2).
3. White Gravy:
This gravy is white to blonde in colour. The base of this gravy is
boiled onion paste and the gravy is thickened by nut pastes. It is
usually used in Mughlai dishes (Table 27.3).
4. Hariyali Gravy:
Hariyali in Hindi means green. This gravy is made by adding cooked
spinach puree into brown gravy (Table 27.4).
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Ans 7
