UNIT – 1

MENU MANAGEMENT

A. ARRANGEMENT OF RESOURCES

Resource

Resource refers to all the materials available in our environment that are technologically
accessible, economically feasible, and culturally sustainable and help us to satisfy our needs
and wants.

In Food Production, resources can be ingredients, equipment & the manpower that are required
in the Kitchen.

1. Procurement of Raw Materials:

 Supplier Relationships: Cultivate strong relationships with reliable suppliers to
ensure a steady and quality supply of raw materials.
 Quality Control: Implement strict quality control measures to inspect and verify
the freshness and quality of incoming raw materials.
 Seasonal Planning: Consider seasonal availability of ingredients to optimize costs
and promote the use of fresh, locally sourced items.
 Bulk Purchases: Negotiate bulk purchases with suppliers to secure discounts and
reduce overall costs.
2. Inventory Management:
 Regular Audits: Conduct regular audits of inventory to minimize wastage, prevent
stockouts, and maintain optimal stock levels.
 First-In-First-Out (FIFO): Adopt FIFO inventory management to ensure older
stock is used first, reducing the risk of spoilage.
3. Equipment Acquisition and Maintenance:
 Needs Assessment: Assess kitchen requirements to determine the necessary
equipment for efficient operations.
 Quality Equipment: Invest in durable, high-quality kitchen equipment to ensure
reliability and longevity.
 Preventive Maintenance: Establish a routine maintenance schedule to prevent
equipment breakdowns and ensure a smooth workflow.
 Energy Efficiency: Consider energy-efficient equipment to reduce operational
costs and environmental impact.

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4. Manpower Planning:
 Skill Assessment: Evaluate the skills and expertise required for each kitchen role
and hire accordingly.
 Cross-Training: Cross-train staff to handle multiple tasks, ensuring flexibility in
operations and minimizing disruptions.
 Workforce Optimization: Adjust staffing levels based on peak hours, special
events, or seasonal fluctuations to optimize labor costs.
 Employee Well-being: Prioritize a positive work environment, provide training
opportunities, and address staff well-being to enhance productivity and retention.
5. Training and Development:
 Continuous Training: Provide ongoing training for kitchen staff to enhance their
culinary skills, food safety knowledge, and awareness of the latest industry trends.
 Safety Protocols: Ensure that all kitchen staff are trained in proper safety
procedures to prevent accidents and injuries.
 Team Building: Foster a collaborative and communicative work environment
through team-building activities.
6. Cost Management:
 Budgeting: Develop a comprehensive budget that includes raw material costs,
equipment purchases, and labour expenses.
 Cost Analysis: Regularly analyse costs to identify areas for potential savings and
operational efficiencies.
7. Communication and Coordination:
 Communication Channels: Establish effective communication channels within
the kitchen to ensure smooth coordination during food preparation.
 Orderly Workflow: Design the kitchen layout to facilitate a logical and efficient
workflow, minimizing unnecessary movements.

By carefully managing the procurement of raw materials, acquiring quality equipment, and
optimizing the workforce, a kitchen can operate efficiently, minimize costs, and deliver high-
quality food consistently. Regular evaluations and adjustments to these processes contribute to
the overall success and sustainability of a kitchen.

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 B. EFFICIENT USE OF RESOURCES

Efficient use of resources in the kitchen is crucial for maintaining profitability, reducing waste,
and ensuring smooth operations. Here are some strategies for optimizing the use of raw
materials, manpower, and equipment in a kitchen:

Raw Material Efficiency:

1. Inventory Management:
 Implement a robust inventory management system to track stock levels,
expiration dates, and usage patterns.
 Utilize a First-In-First-Out (FIFO) system to ensure older stock is used first,
reducing the risk of spoilage.
2. Menu Planning:
 Develop a well-thought-out menu that minimizes ingredient overlap and
maximizes the use of shared ingredients.
 Consider seasonal availability and local sourcing to optimize costs and
freshness.
3. Portion Control:
 Standardize portion sizes to prevent overuse of ingredients and control food
costs.
 Train kitchen staff on accurate portioning techniques.
4. Waste Reduction:
 Implement food waste reduction strategies, such as repurposing kitchen scraps
for stocks or composting.
 Analyse waste data to identify areas for improvement and adjust ordering
accordingly.
5. Supplier Negotiations:
 Build strong relationships with suppliers to negotiate favorable terms, bulk
discounts, and timely deliveries.
 Explore alternative suppliers to compare prices and quality.

Manpower Efficiency:

1. Cross-Training:
 Cross-train kitchen staff to perform multiple roles, allowing for flexibility
during peak hours or staff shortages.
 Enhance the skill set of employees to increase their value within the kitchen.
2. Task Delegation:
 Delegate tasks based on staff skills and experience to optimize efficiency.

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  Use a well-defined communication system to ensure smooth coordination
among team members.
3. Efficient Scheduling:
 Implement flexible scheduling based on peak hours and business demand.
 Utilize software to forecast demand and schedule staff accordingly to avoid
overstaffing during slow periods.
4. Workflow Optimization:
 Design the kitchen layout to facilitate a logical and efficient workflow, reducing
unnecessary movements.
 Minimize wait times and bottlenecks by organizing workstations strategically.
5. Training and Development:
 Provide ongoing training to enhance staff skills, reduce errors, and increase
overall efficiency.
 Foster a culture of continuous improvement, where employees actively seek
ways to optimize their tasks.

Equipment Efficiency:

1. Routine Maintenance:
 Establish a regular maintenance schedule for kitchen equipment to prevent
breakdowns and extend their lifespan.
 Promptly address any equipment issues to avoid disruptions in operations.
2. Energy Efficiency:
 Invest in energy-efficient appliances to reduce utility costs.
 Implement best practices for equipment usage, such as turning off unused
equipment during non-peak hours.
3. Equipment Utilization:
 Assess the necessity of each piece of equipment to avoid redundancy.
 Train staff to use equipment properly and safely to prevent misuse and damage.
4. Technology Integration:
 Implement kitchen management software or Point of Sale (POS) systems to
streamline ordering, inventory tracking, and communication.
 Leverage technology for data analytics to identify areas for improvement in
resource utilization.
5. Space Optimization:
 Organize the kitchen layout to make the best use of available space.
 Minimize clutter and ensure easy access to frequently used items.

By focusing on these strategies, kitchens can significantly enhance their efficiency, reduce
costs, and contribute to a sustainable and profitable operation. Regular assessments and a
commitment to continuous improvement are key to maintaining optimal resource utilization in
a dynamic kitchen environment.

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 C. MENU BUILDING
The menu is a French word meaning minute. The menu is a list of food items. Its objective is
to present a list of dishes and courses, eatables, and beverages.

Menu Building is one of the most important parts in any food business. Following are the points
that one should follow while building a menu:

Understanding the Audience and Concept:

1. Know Your Audience:

 Understand the demographics and preferences of your target customers.
 Consider the local community and cultural influences when designing the menu.
2. Define Your Concept:
 Clearly define the theme and concept of your restaurant.
 Ensure the menu aligns with the overall ambiance and vision of the
establishment.

Strategic Menu Planning:

1. Menu Engineering Principles:

 Utilize menu engineering to strategically position high-profit items and drive
sales.
 Categorize dishes as stars, plough horses, puzzles, or dogs based on popularity
and profitability.
2. Balanced Menu Composition:
 Offer a well-balanced menu with a mix of appetizers, main courses, sides, and
desserts.
 Consider various flavours, textures, and cooking techniques for a diverse dining
experience.
3. Seasonal and Fresh Ingredients:
 Emphasize the use of seasonal and locally sourced ingredients for freshness and
sustainability.
 Highlight seasonal specials and limited-time offers to create interest.

Culinary Creativity and Signature Offerings:

1. Highlight Signature Dishes:

 Showcase unique and signature dishes that define the identity of your restaurant.
 Use distinctive ingredients or innovative cooking techniques to make these
items stand out.
2. Diversity and Dietary Options:

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  Cater to diverse dietary preferences, including vegetarian, vegan, and gluten-
free options.
 Ensure clear labelling of dietary information for customer convenience.

Pricing Strategy and Value Perception:

1. Strategic Pricing:
 Set prices strategically to cover costs while remaining competitive in the
market.
 Avoid round numbers to convey a perception of precise pricing.
2. Create Value Perception:
 Communicate value through portion sizes, quality ingredients, and unique
offerings.
 Consider bundling options or prix fixe menus to enhance perceived value.

Communication and Presentation:

1. Descriptive Language:
 Use enticing and descriptive language to evoke flavours and enhance the visual
appeal of dishes.
 Communicate any special cooking techniques or unique ingredients.
2. Visual Appeal:
 Incorporate high-quality images or illustrations to visually showcase menu
items.
 Ensure a clean and visually appealing menu layout with easy-to-read fonts.

Operational Considerations:

1. Supply Chain and Sourcing:

 Emphasize local and sustainable sourcing to align with modern dining trends.
 Build relationships with reliable suppliers for consistent quality.
2. Flexibility and Adaptability:
 Regularly review and update the menu to accommodate seasonal changes,
customer feedback, and industry trends.
 Be open to experimentation and adjustments based on customer preferences.
3. Kitchen Capability and Training:
 Ensure the kitchen is equipped to handle the menu's complexity and variety.
 Train kitchen staff for consistency in preparation and presentation.

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Marketing and Customer Engagement:

1. Strategic Marketing:
 Develop marketing strategies to promote featured items, specials, or themed
menu events.
 Utilize various channels, including social media, to create excitement around
the menu.
2. Customer Feedback Mechanism:
 Implement a system for collecting customer feedback on menu items.
 Use feedback to refine and improve menu offerings based on customer
preferences.

Compliance and Legal Aspects:

1. Allergen Information:
 Communicate allergen information on the menu to address dietary restrictions.
 Train staff to provide accurate allergen information when requested.
2. Legal Compliance:
 Ensure compliance with food safety regulations, health codes, and labelling
requirements.
 Stay informed about any legal changes that may impact menu offerings.

By incorporating these considerations into the menu-building process, restaurants can create a
compelling and profitable menu that resonates with customers and contributes to the overall
success of the establishment.

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 D. RECIPE WRITING
A recipe consists of four main parts

1. The title,

2. The ingredients list

3. The preparation method and

4. The serving suggestion.

Some basic guidelines for writing each of these four main parts.

 The title indicates what is going to be prepared.

 The ingredients list provides the list of all the items required for the recipe, also must
indicate the quantity of each ingredient in the list. Provide measurements that are
recognized by everyone. For example: kilograms or grams, litres (when measuring
liquid).

 The preparation method is a step-by-step description of how to prepare the food.

o Write each step in a new paragraph or line. For example, if you are mixing
different ingredients in a bowl, use one paragraph for this step.

o For example, if you are making a fruit salad the first step will be to take four
types of fresh summer fruits of your choice.

o Second step: Wash the fruits.

o Third step: Peel the fruits.

o Fourth step: Cut the fruits in dice.

o Fifth step: In a large bowl, combine the fruits and 1/3 cup fresh orange juice.

 The Serving Suggestion is the last part of a recipe. It provides ideas on how to plate and
how to garnish. One may advise on how the food should be eaten (cold, hot or chilled).
Add a last step on the storage, if applicable. For example, in a cookie recipe you may
write: “Keep at room temperature in an airtight container.”

o One may also add a picture of the final dish to show how it would look like.

Some common verbs that are frequently used in a recipe.

 To peel: To take off the skin of a fruit or vegetable

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 To measure: To obtain the exact quantity of an ingredient

 To open: To remove the top from a can or jar

 To pour: To transfer liquid from one container to another

 To stir: To mix liquid ingredients by moving a spoon around in a circular motion

 To cut: To separate or divide by using a knife

 To slice: To cut into thin portions

 To chop: To cut into small pieces

 To grate: To divide into small parts by rubbing against a rough surface

 To mix: To combine two or more ingredients using a spoon, spatula or an electric mixer

 To beat/whisk: To mix quickly and continually

 To sift: To put through a sifter or sieve

 To knead: To press and stretch dough

 To grease: To coat with oil or butter

 To bake: To cook in an oven

 To boil: To heat a liquid until bubbles form

 To fry: To cook by putting the food in hot oil

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 E. FOOD COST

DEFINITION

Food costing can be defined as the cost of food to prepare a dish other than labour and overhead
cost. In other words, it is the cost of ingredients of a recipe and does not include other costs,
such as labour and overheads.

IMPORTANCE OF FOOD COSTING

Food costing is an essential tool in determining whether food cost targets are being met. It has
a direct effect on the profitability of a restaurant. It helps in,

 Determining food costs incurred on each recipe. Thus, we can know the earnings per
dish.
 Pricing a dish to achieve the desired profit.
 Pricing a dish competitively against an industry benchmark.
 Cost control.
 Finding each menu item’s profit margin and deciding which ones to promote through
push selling and promotions.

METHODS OF COSTING

A. Average Cost Method

The average cost method assigns inventory costs by calculating an average of all inventory
purchase costs.

B. Specific Identification Method

The specific identification method perfectly matches inventory costs with units used, assigning
the exact cost of each used inventory item when the specific dish is sold.

COSTING TECHNIQUES

Besides the method of costing management also uses costing techniques for managerial
decisions. The following are the costing techniques:

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1. Uniform Costing

When the same costing principles and/or practices are used by several undertakings for
common control or comparison of costs it is called the Uniform Costing Technique.

2. Marginal Costing

It is determining marginal cost by differentiating between fixed and variable costs. It is used to
ascertain the effect of changes in volume or type of output on profit.

3. Standard Costing

Standard costing is a method where management pre-decides a standard cost for a product
based on various parameters and then the actual cost of the product is measured against it. The
result is deviation technically called a variance. The variance/deviation from standard cost is
then analysed for the reasons and corrective action is taken.

4. Historical Costing

It is a technique of costing whereby costs are ascertained after they have been incurred. It aims
at determining costs incurred on work done in the past. It is used to compare costs over different
periods may yield good results.

5. Direct Costing

It is the practice of charging all direct costs, variable and some fixed costs relating to operations,
processes or products leaving all other costs to be written off against profits in which they arise.

6. Absorption Costing

It is the practice of charging all costs, both variable and fixed to operations, processes or
products. This differs from marginal costing where fixed costs are excluded.

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 F. MENU COSTING

Definition-

Menu costing is the process of determining the total cost of preparing a menu item, including
the cost of ingredients, labor, overhead, and desired profit margin.

Importance of Menu Costing:

 Essential for setting appropriate menu prices that cover expenses and ensure
profitability.
 Aids in identifying high-margin and low-margin items for strategic menu planning.

Components of Menu Costing:

1. Ingredient Costs:

 Calculate the cost of each ingredient used in a recipe, considering purchase price, waste,
and portion sizes.
 Include all direct costs related to the raw materials required for a dish.

2. Labor Costs:

 Factor in the cost of labour associated with the preparation of each menu item.
 Consider both direct labour (chefs, kitchen staff) and indirect labour (administrative
tasks related to menu planning).

3. Overhead Costs:

 Include indirect costs such as utilities, kitchen equipment depreciation, rent, and other
fixed expenses.
 Allocate overhead costs proportionally to each menu item based on factors like
preparation time or complexity.

4. Menu Item Yield:

 Determine the yield or portion size of each menu item to calculate ingredient costs
accurately.
 Account for variations in ingredient yields due to cooking or preparation.

Calculating Menu Item Cost:

1. Recipe Costing

 Break down recipes into individual components and assign a cost to each ingredient
based on its usage.

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  Sum the costs of ingredients, labour, and overhead to determine the total cost for each
menu item.

2. Portion Cost

 Calculate the cost per portion by dividing the total recipe cost by the expected number
of portions.
 Helps in determining the minimum price at which a dish should be sold to cover costs.

3. Desired Profit Margin:

 Determine the desired profit margin for each menu item based on business goals and
industry standards.
 Adjust menu prices to achieve the targeted profit margin while remaining competitive.

Menu Analysis and Optimization:

1. Contribution Margin:

 Calculate the contribution margin for each menu item by subtracting the variable costs
(ingredient and labour costs) from the selling price.
 Identify high and low contribution margin items for menu optimization.

2. Menu Engineering:

 Categorize menu items based on popularity and profitability (stars, plough horses,
puzzles, dogs).
 Strategically position high-margin items to boost overall profitability.

3. Pricing Strategies:

 Utilize different pricing strategies, such as psychological pricing or tiered pricing, to

influence customer behaviour.
 Monitor competitors' pricing to remain competitive in the market.

By effectively implementing menu costing strategies, restaurants can ensure that their menu
prices reflect the true cost of production, maintain profitability, and provide value to customers.
Regular monitoring and adjustments are key to success in the dynamic restaurant industry.

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 G. QUALITY CONTROL PRINCIPLES

1. Customer focus

It's important to prioritize customers as much as possible during the quality management
process. Meeting and exceeding customers' expectations often results in happier customers,
leading to increased revenue and higher customer retention rates. The more a company knows
its customers' needs, the better it can create products and services that meet them.

2. Leadership

Another primary principle of successful quality control is strong leadership. Leaders who
engage and motivate their employees to contribute to the company's goals may experience
better quality management results. Effective leadership can also create a more efficient
workplace and improve the quality of the company's products.

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3. Engagement of people

Being able to engage employees effectively is an important component of quality management.

The more engaged employees are, the more likely they will be motivated to contribute to higher
quality standards. They may also be more willing to improve their skills continuously, stay
consistent in their work, and remain motivated when performing their tasks.

4. Process approach

The process approach principle of quality management emphasizes effectiveness and

efficiency regarding the company's processes. Strong processes support improved
performance, reduced cost and waste, and steady improvement. Some processes can help
companies improve the quality of production, operations, marketing, accounting, and
distribution.

5. Continuous improvement

Another important aspect of successful quality management is a commitment to continuous

improvement. When creating your quality management system, make room for regular
improvement, including analyzing what's working and what's not and making changes. The
more committed you are to continuous improvement, the better your overall quality
management may be.

6. Evidence-based decision-making

Companies can use an evidence-based approach when formulating their quality management
plan. This involves gathering and analyzing both qualitative and quantitative data when
developing plans. The evidence can include previous and current data on the company's quality
management systems regarding whether the current systems achieve the desired results and
how past decisions have impacted quality control.

7. Relationship management

Different parties can significantly influence an organization's performance and quality

management efforts. Primary parties that can impact quality management include retailers,
suppliers, and manufacturers. Strong relationships with these parties ensure open
communication and the company's goals are being met.

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 INVENTORY CONTROL

A. STANDARD RECIPE
A standard recipe is a method of standardizing recipes in such a way so that there is tight control
on cost and quantity. Standardization should not be allowed to stifle the individual chef’s flair.
A hotel can control quantities, quality and cost more easily. It is most useful to use a standard
recipe in a hotel where several chefs are cooking the food. The standard recipe lays down all
the ingredients, method of production, and quantities used. It indicates the number of portions
to be served. This will determine the size of the portion of production control. A section giving
variation can be added to reduce the total number of recipes required.

Advantages of using a standard recipe

 Provide consistent high-quality food items that have been thoroughly tested and
evaluated.
 It controls portion size which is very important in costing a dish.
 It is easy to determine the food cost of a particular dish.
 It simplifies the pricing of a particular dish.
 It reduces the possibility of error.
 Using standardized recipes supports creativity in cooking.
 The quantity of ingredients needed for production can be easily calculated based on the
information provided on the recipe Standard Recipe Card

Objectives of Standard Recipe

1. To determine the quantity and quality of the ingredients to be used.

2. To obtain the yield obtainable from a recipe.

3. To determine the cost per portion.

4. To determine the nutritional value.

5. To facilitate portion control.

6. It helps in costing of dishes, and pricing menus for the banquet.

7. It helps in uniform quality and taste.

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8. Require less supervision.

9. Less training is required for a newly appointed employee.

10. Establishes food cost control.

Common Recipe Elements in a Standardized Recipe

1. Recipe Name /Recipe Card Number/ Section /Meal Pattern Contribution

Includes

 the name of the recipe,

 the recipe card number,
 the section that the recipe should be classified under (grains, meat and meat alternate,
etc.) and
 the contribution that one serving makes

Example: Pizzeria Pizza Crust, B-48, Grains, 2.5-ounce equivalents per portion.

2. Ingredients: Listed in order of preparation and specify the type of food used, such as Non-
Veg, Diary, Vegetables, and then dry items.

3. Weight and Measures: The weight and measures of each ingredient used in both weight and
volume measure. Note: weighing ingredients is faster, easier, and more accurate.

4. Procedure: Directions on how to prepare the recipe. Include directions for mixing, number,
and size of pans, cooking temperature and time, and the directions for serving.

5. Yield: The yield of a recipe should be recorded as the total weight or volume produced

6. Cost per serving(optional): Determine the total cost to prepare the recipe a divide it by the
number of servings prepared to equal the cost of one serving

7. Equipment and Utensils to Use: Listing of cooking and serving tools needed to produce and
serve the food item.

8. Cooking Temperatures and Time: Appropriate temperature and amount of time needed for
the highest quality product

9. Serving Size: List the number of servings that the recipe yields and the portion size to be
served.

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 B. STANDARD YIELD

The term yield is defined as the net weight of a food item after it has been processed and made
ready for sale to a guest.

Yield Terminology

As purchased weight (AP-weight): it is defined as the weight of an item upon purchase

Edible portion weight (EP-weight): it is defined as the weight of an item subjected to

processing and preparation methods making it ready for sale to the guests.

Production loss: this is = AP weight-EP weight

A food and beverage operator needs to know the standard yield because he or she should not
waste money buying ingredients that have a poor EP weight and high wastage. Such ingredients
must be avoided and where possible substituted with an attractive.

Steps in the production process resulting in weight loss

Preparation stage: The resultant loss in the weight is due to the following:

 Trimming
 Deboning

Cooking stage: losses result due to the cooking process. There can be shrinkage in the case of
meats, which is mostly an effect of heat on the protein content in the meat. The method of
cooking also impacts weight loss.

Portioning: In case the prepared items have not been pre-portioned, losses result during the
process of portioning due to spillages or carving.

Formulas of Yield percentages

∗
Yield % =

∗
Yield/carcass weight % =

∗
Bone yield % =

∗
Trimming yield %=

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The shrinkage depends on the method of cooking, cooking temperature, time and the type of
fat used.
∗
Cooking yield % =

∗
Service yield % =

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 C. FOOD STORAGE

Based on the quickness with which a food item gets spoilt, we can place them into three
categories:

i. perishable foods

ii. semi-perishable foods

iii. non-perishable foods.

 Perishable foods:

These are foods that spoil easily unless special methods are used to prevent such spoilage. All
animal foods like meat, fish, poultry, eggs, milk, and milk products, and most vegetables and
fruits come in this category. The speed with which some of this spoil varies with the
temperature, moisture, and/or dryness of the environment; for example, while in the cold
season, milk can remain at room temperature for a whole day without spoiling, in the hot season
it would not last more than 3 to 4 hours. Fresh eggs, meats, and fish spoil very fast in the hot
weather unless refrigerated. As for vegetables and fruits. they spoil faster as the day progresses.
Fresh coriander, lettuce, and spinach plucked from the garden wilt within a matter of minutes
unless stored adequately.

 Semi-perishable foods

These are foods that can survive without any perceptible signs of spoilage for a couple of weeks
or for a few months. Here again, the temperature and humidity of the environment make a big
difference. Examples of this category are all cereal and pulse products like wheat flour; refined
wheat flour, semolina, vermicelli, broken wheat, and Bengal gram. flour, onions, potatoes,
garlic, apples, citrus fruits, fats and oils. If properly handled and stored these will remain
unspoiled for a fairly long period. ln the cold climate like in most of the western countries these
food items are considered non-perishable, budging the hot and humid seasons in our country
they also perish unless we take special care.

 Non-perishable foods

Cereals, pulses, and sugar come in this category. They do not spoil unless handled and stored
carelessly. Here again, we do need to take special care to make sure that they do not develop
insects in storage. In the case of peanuts, we must worry about molds in the monsoon season.

 Storage of non-perishable foods

Cereals, pulses, sugar, salt, tamarind, and some spices are often stored for a year by people in
rural areas, generally from one harvest to another. In towns and cities where the consumer buys

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all his food from the markets, the trend is different. The limitation of space, facilities, and
finance to purchase large quantities at one time, and the dependable marketing facilities,
encourage most people to go in for just monthly buying. However, even this amount of food
items needs to be stored adequately to prevent deterioration.

Precautions while storing non-perishable foods like cereals and pulses are:

 We should carefully clean them to remove gravel, husk, and other foreign matter (if
possible, wash them), and dry them thoroughly in the sun.

 We need to store them in clean containers which have tightfitting lids. These containers
can be of tin, aluminium, plastic, or glass. Clay pots or gunny bags also used in case of
large quantities.

 These containers should be put either in the store room or in the storage cupboard in
your kitchen.

 It is better to have a storage space away from the kitchen because the temperatures in
the kitchen are higher than what is ideal for storage.

Storage of semi-perishables: Some of the cereal products, roots and tubers, nuts and oilseeds,
and fruits come in this category.

 Cereal products: Cereal products like different flours, semolina, vermicelli, or broker
wheat develop an off-flavor, or are infested by insects very easily. They should be
sieved and cleaned of all such contamination, exposed to the sun for a few hours,
allowed to cool, and then stored in tightly covered bottles or other containers.

 Roots and Tubers: Especially onions and potatoes should be stored in a cool, dry, and
airy place to prevent them from developing Molds or growing shoots. They are best
hung up from the ceiling in a wire or plastic mesh basket, or kept in mesh containers
which keep them exposed to air circulation. Do not keep them in the kitchen. They need
a cool place.

 Nuts: Nuts become rancid and infested with insects very easily, and one should buy
them in large quantities only if you can store them, shelled in plastic bags inside a
refrigerator. We can also freeze them to make them last for a year or even more.

 Fruits: Like apples, oranges, and semi-ripe mangoes do last for a few weeks and should
be put in a basket lined and covered with paper to prevent them from drying up. Ready-
to-eat oranges and mangoes are best kept in a plastic bag in the refrigerator. They need
a cool environment to last long.

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Storage of perishables: Low temperatures slow down spoilage in perishable foods - both
enzymatic, as well as, that caused by microorganisms. Normally, a domestic refrigerator is
used at home for storage of perishable foods. The level of. temperatures prevailing inside a
refrigerator keep these in check only for a short while.

A domestic refrigerator is normally maintained at a temperature that varies between 6 0 C and

100 C. Foods can be kept for a longer time in a freezing unit than on the shelves in a domestic
refrigerator.

 Meat, fish, poultry: For a longer period of storage, foods like meat, chicken, and fish
need to be kept frozen at -180 C in a deep freeze. These foods should not be kept at
room temperature for more than an hour or two. They should be cooked immediately if
you do not have refrigeration facilities. Organ meats like liver, kidney, and brain spoil
faster than meat. Ground meats also spoil faster because a higher surface area is exposed
to contamination, and the opportunities for contamination are also more by way of
equipment and handling.

 Eggs: should not be kept at room temperature for more than two days or so even in cool
weather. They are best kept in a refrigerator.

 Milk: The practice of boiling milk destroys the microorganisms as well as the enzymes
present in it, and therefore boiled milk can be kept at room temperature for 6 to 12
hours. Giving it a second boil after 6 hours or so during hot weather makes it last longer.
It is better to cover it with a netting of some kind to allow for ventilation when kept at
room temperature.

 Vegetables: The keeping quality of a vegetable depends upon its nature. Leafy
vegetables wilt and deteriorate within minutes of buying unless they are kept wrapped
in a damp cloth or inside a plastic bag in the refrigerator. Even here they do not last for
more than a day or two. All other vegetables keep well in a cool place with relatively
high humidity - in a basket covered with a damp cloth. They last longer in a refrigerator
but must be kept in plastic bags to prevent drying by evaporation. Vegetables do
continue to ripen even in the cold environment of a refrigerator. Fresh peas and fresh
corn lose their sweetness after a couple of days even inside a refrigerator unless they
are properly frozen.

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