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Express check out
Most hotels are now using the
Express check out service that allows customers to check out of their rooms and
return the keys without having to wait for their final bill to be
produced. Express check out is designed
for efficiency. Guests can use various
platforms - be it a kiosk in the hotel lobby ,a mobile app or the hotel's
website to initiate the check out process. By simply indicating their departure and agreeing to have any additional charges applied to their
registered payment method, the check out process becomes nearly
instantaneous. Guests can drop off their keys at a designated area or in
cases where hotels offers a keyless experience
they can just leave.
Advantages of express check
out for guests.
1.
Speed and
conveniences - Express check out
eliminates waiting times ,making
it ideal for guests on tight schedules .
2.
Comfort
- Guests can check out from
anywhere avoiding queues at reception desk.
3.
A positive
last impression - A
smooth departures ensures guests
leaves with a favourable view's of
hotel's service
Advantages of express check out
for hoteliers
1.
Operational
efficiency- Reduces the
reception desk?s workload allowing
staff to focus on guests
needing in person assistance.
2.
Marketing
opportunities - Contact information
provided during express check out can be used for future
marketing ,assuming guests have granted permission.
Post updated on: Mar 21, 2024 9:34:16 PM
Binding
agents
Binding
agents are used with other
ingredients to maintain food texture and shape. All purpose flour and
eggs are some of the most popular food binders. Their role is to improve
and maintain food texture. Binding agents can be natural such as eggs, gelatin or starches like corn starch and arrowroot
or synthetic like xanthan gum or guar gum. These agents contribute to the texture ,consistency and stability of dishes ensuring that ingredients stay together and create a harmonious final product. They can thicken sauces , emulsify dressings , stabilize ice-creams and bind ingredients in baking making them indispensable in the culinary world.
1.Eggs
- Eggs are a staple ingredient in
countless culinary creations , serving as a versatile and essential binding
agents in a wide array of dishes.From fluffy omelets to rich custards and
from tender meatloaf to crispy
breaded coatings , the humble eggs plays a crucial role in bringing together ingredients and creating
the perfect texture and structure
,its unique ability to bind, emulsify and thicken makes it a powerhouse in the kitchen and
understanding its properties and
techniques for maximizing its binding capabilities can elevate the quality of
your cooking to
new heights.
2. Flour -
Flour is essential in binding other ingredients in
many baked goods and can also be used as a thickener in sauces and soups
.Wheat flour contains both starch and protein(gluten) that create structure and bind molecules together
when cooked.
Post updated on: Jan 27, 2024 2:45:45 AM
In the kitchen all the types of food is prepared in which salad plays a very important role. Freshness and variety of ingredients is required for a nice salad. A salad can be defined as a cold dish prepared of various mixtures of raw or cooked vegetables and other food items ,usually seasoned with oil ,vinegar or other dressing and sometimes accompanied by meat, fish or other ingredients. The salads can be widely defined as following types.
1. Vegetable salad - It is the salad which has the crunchy vegetables used and its used as appetizer in the meal. The vegetables used can be cooked or raw. Few examples of vegetable salads are tossed salad, coleslaw salad.
2. Fruit salad - It is the salad which consists of fresh fruits, cut and served as a dessert or as an appetizer too. The canned fruits can also be used in making of these types of salads. Fresh fruit with honey lemon dressing .
3. Pasta salad - It is the salad made up with boiled fancy pasta and some vegetables with dressing into it.Fancy boiled pastas , fruits and vegetables are used in this salad.
Post updated on: Oct 8, 2023 3:23:14 AM
Food
Preservation
Food is a source of energy
for all of us. Unhealthy or spoiled food is the major cause of diseases in
humans. This is known as food poisoning. To prevent this the food needs
to be preserved in a variety of ways .Food preservation is one of the methods
to protect food from unwanted microbial growth. After the food is produced, we
store and protect by covering the rice and curry with lids to keep away flies
and other insects. By this, we are protecting it from any infection caused by
them. This is a short-term condition. Food preservation, on the other hand, is
done to preserve food for a longer time.
Food Preservation Methods
Food preservation started long
back in ancient times. Cooling, freezing, fermentation, sun-drying, etc., are
few age-old food preservation techniques. With the advent of technology, modern
methods of food preservation were developed. Chemicals and other natural
substances were used for preservation. These substances are known as
preservatives.
Chemical Method
Salt and edible oils are two
main preservatives which are used since ages to prevent microbial growth. This
is why we add extra oil to pickles. Preservation by salt is known as
salting. Salting helps to preserve fruits for a long term. Meats and fishes can
also be preserved by salting.
Other synthetic preservatives
include vinegar, sodium benzoate, sodium metabisulphite, etc.
Sugar
Sugar is another common
preservative used in jams and jellies. Sugar is a good moisture absorbent. By
reducing moisture content, it restrains the microbial growth.
Heat and Cold Methods
Boiling and refrigeration
prevent around 70 percent of microbial growth. Boiling kills the microorganisms
that cannot tolerate extreme temperatures. Thus, it helps in food preservation.
Refrigerators have very low
temperatures. Since microbes do not get optimum temperature
they need for growth, their growth is inhibited. Pasteurization developed
by Louis Pasteur is used until today to preserve milk.
Smoking
Smoking prevents dehydration in fish and meat and
thus prevents spoilage. The wood smoke contains a large number of
anti-microbial compounds that slow the rancidification of animal fats.
Canning
The food contents are sealed in an airtight
container at high temperatures. Meat, fish, fruits are preserved by canning.
Sterilization
This method is carried out to remove microbes from
food. For eg., milk sterilization at 100C kills the microbes.
Dehydration
It is the process of removal of water from food. It
is the simplest method and prevents food spoilage by removing water.
Lyophilization
This is the process of freezing and dehydration of
the frozen product under vacuum.
Radiation
This method is also known as cold sterilization.
The UV rays, X rays, gamma rays kill all the unwanted microbes present in food.
Post updated on: Sep 7, 2023 11:09:41 PM
Use of Computers in housekeeping department
Computers are now being used in many housekeeping departments for room management , inventory control,
linen management and so on to varying
extents. Many software packages are
now available in India that
provides specific applications
for housekeeping operations.
Computers can now be linked to the
telephone system in each guestroom. Computers
are being used in housekeeping
for
1. Rooms
management
2. Forecasting GRA requirement
3. Housekeeping
history and GRA performance
Rooms Management
Arrival and departure as well as occupancy figures.
Occupancy
forecast
VIP and other
special arrivals
Guest history and other special requests
Out of order record giving reasons
Room change (When a guest
moved from one room to another) and also
the room type change
Complimentary or staff room
Forecasting GRA Requirement
Computers may be
used to
forecast the total
number of GRAs needed each day in
the future based on the current in house
occupancy and staffing and the
expected arrivals / departures
over the forthcoming period. These
can forecast staffing
requisites up to 365 days
in advance , given the right inputs .
Housekeeping history
and GRA
performance
It is possible to
measure the performance of each GRA
by tracking the estimated clean
time and the actual
clean time as well as the variances.
Post updated on: Apr 2, 2023 1:30:41 PM
Role of
History in tourism Industry
Generally history is offered as a product in tourism. History
figures predominantly in promotional literature. Many destinations have always
been promoted through their histrocity like Jaipur , Pink city , City of
palaces , Fatehpur Sikri etc.
Similarly in travel writing
history is a popular theme to write upon and it can be history of many things- destination, fort, palace, art and crafts ,people , airline etc. But history
plays an important role in the area of Indian tourism as India is primarily a
cultural destination in the International tourism. Not only in the
International tourism but in domestic tourism also history and its by products
remain prime attractions.
People often plan their trend to have a feel of their
cultural heritage along with several other interests. So tourism is the most
important area today where history seems
to become operative as an attraction , the pull factor or product for the
consumption of tourists.
As a tourism product ,it figures in the
-
Promotional
literature
-
Travel
and tourism writing
-
Descriptions
and interpretations provided by guides and escorts.
Offering
historical destinations and museums as travel packages has been an old trade
with tourism industry. With the growth of special interest tourism the
relevance of history has further increased.In many cases fairs and festivals
have also emerged as strong tourist attractions because they provide a good
example of continuity and change.
The age old rituals ,traditions and customs
are located in modern ambience in these fairs and festivals. History also
figures in the shopping and entertainment because many tourists want to know
the history of designs and styles etc. of jewellery and craft items. Thus
history is very important for Indian tourism .
Post updated on: Jan 9, 2023 9:23:16 AM
Qualities
of a travel writer
1.
The writer should not be prejudiced. One
should have an open mind while approaching the
subject. Even if there are any
preconceived ideas that have to be tested on the basis of ground realities.
2.
A certain amount of preparatory effort is a
must for any write up like reading about the place or theme to be covered.
Familiarizing oneself with history, geography , culture is another exercise in
this regard.
3.
Constant
updating of knowledge and information is a must for a writer. Providing outdated
information in a write up would not help anyone. At times the writer has to be
a researcher also.
4.
Facts
have to be vetted.
5.
Not
everyone can write on everything. Hence one should attempt to discover ones own
skills and interests keeping in view the limitations and abilities. The
personal style of writing also has to be taken account of.
6.
Collated
information gathered from various sources forms the basis of many write ups. It
is always better for the writer to record personal experiences and assessment.
7.
Since
visuals supplement the richness of a write up meaningful photographs and
illustrations should be there. It is good for a writer to develop the skill of
photography or else utilize the services of a professional.
Post updated on: Jan 8, 2023 1:21:55 AM
Various services
required by Tourists
1.
Eating joints and bars: -
Different types of eating joints cater to the tourists. These range from
restaurants and tea stalls to Dhabas and fast food counters. Local cuisine is
generally popular with the tourists
because they prefer to eat the local food of the particular destination. Thus
one should not just initiate western foods or joints but also give due
importance to local goods and customs related to it.
2.
Entertainment and recreation: - Entertainment is an essential
component in tourism. On an average foreign tourists in India spend about 10%
of their total expenditure on entertainment. The tourists are provided
entertainment through various means specially at night or in the evening. This
may include dance, theater , movies, theme dinner and musical evening etc.
Similarly many hotels organize musical nights or dance performances during the
tourist season. Another recent development is the organizing of short duration
entertainment festivals by some State tourism departments like the Qutub
festival in Delhi or Taj festival at Agra.
3.
Communication: - As tourists are away from their homes and work environment so they may want to
communicate back home with family members or friends etc. Thus they need
communication services like post office and public call booths . In recent
years the number of STD / ISD booths have gone up to take care of such demands.
4.
Book shops and libraries: - Tourists want to read books during the long journey or just
to relax themselves. That is the reason we see various book stalls at airports
, railway platforms and bus stands.
5.
Photography: -
One of the most popular services at destination is that of photographers.
Tourists not only like to be photographed in the surroundings but also in the
costume and attire of the region they visit. In almost all the hill stations we
come across photographers with local dresses and tourists generally change into
that attire and for a snap.
Post updated on: Jan 8, 2023 1:21:20 AM
Functions
of Travel Agency
The
functions of a modern travel agency have widened much after the introduction of
air travel. The most important functions of a travel agency are described
below.
1.
Travel Information: - A retail travel agency provides necessary travel information to the
general public. The intending tourists come to the office of the travel agent
and seek information regarding their proposed visit. The travel agent should be
a very knowledgeable man and should supply up to date and concrete information
relating to travel.
2.
Preparation of itineraries: - A tourist journey involves preparation of different types
of itineraries. There are different means of transport with their respective
advantages and disadvantages. A travel agent advises the potential tourist to
choose the most convenient course.
3.
Planning and costing tours: - The contracts and
arrangements having been entered into ,there comes the task of planning and
costing tours,both for inclusive programs and to meet individual
requirements. This job is intensely interesting and at the same time
challenging.
4.
Ticketing: -
Selling tickets to tourists for different modes of transport like air, rail and
sea is a very important function of a travel agent. Ticketing is not an easy
job as the range of international air fares is very complex.
5.
Provision of foreign currencies: - Provision of foreign currency to an intending foreign tourist
is an important function of travel agent.
6.
Liaison with providers of service: - A travel agent should maintain constant contact with the
providers of various services like the transport companies, hotel managers and
providers of surface transport like motor cars from airport to hotel and for
sightseeing etc.
Post updated on: Jan 8, 2023 1:20:13 AM
Types of
tourism
1.
Business tourism: - It is touring for conducting business transactions ,attending business
meeting s, workshops or conferences . The objective of business tourism is
mainly professional.
2.
Cultural tourism: - This type of tourism has an objective of understanding the local
history of the place,foods, local productions and local culture.
3.
Recreational tourism: - It includes traveling to escape from routine life. This is often done
for enjoyment ,amusement or pleasure.
e.g
Camping or beach visit.
4. Sports tourism: - It is
tourism for attending some sports event
such as World cup, cricket match,
FIFA or Olympics.
5
Religious tourism: - It involves traveling to place of religious significance such as Vaishno Devi in
Jammu Kashmir and Golden temple at Amritsar ,Mecca in Saudi Arabia.
6. Health or Medical tourism: - It involves traveling to improve
one?s health.It is with the objective of
visiting weight loss camps , nephropathy centers and health resorts.
7. Adventure tourism: - It
involves tourism for adventurous activities such as rock climbing, bungee
jumping ,sky diving, hiking, horse riding ,surfing,rafting.
8.
Educational tourism: - Educational tourism is a type of tourism in
which the main focus of the tour or leisure activity includes visiting another
country to learn about the culture such as in Student exchange programs and
study tours or to work and apply skills learned inside the classroom in a
different environment.
9. Rural tourism- It is a form
of tourism that showcases the rural life, art,culture and heritage at rural locations thereby
benefiting the local community ,economically and socially as well as enabling
interaction between the tourists and the locals for a more enriching tourism
experience.
10.
Agrotourism - Agrotourism
is farm based tourism . It refers to the act of visiting a working farm of any
agricultural , horticultural or agrobusiness operation for purpose of enjoyment
, education or active improvement in the activities of the farm or operation.
Post updated on: Jan 8, 2023 1:18:20 AM
Creme Brulee recipe
|
Ingredients
|
Quantity
|
|
Egg yolk
|
4 no.
|
|
Breakfast Sugar
|
60 gm
|
|
Cream
|
0.5 litre
|
|
Vanilla Essence
|
3 ml
|
|
Salt
|
a pinch
|
|
Brown Sugar
|
80 gm
|
Method
1. Preheat oven to 150
C .
2. Beat egg yolks ,sugar
and vanilla essence in a mixing bowl until thick and creamy.
3. Pour cream into the saucepan and stir over low heat until it
almost comes to the boil. Remove the cream from heat immediately . Stir cream
into the egg yolk mixture, beat until combined.
4. Pour cream mixture into the top of a double
boiler. Stir over simmering water until mixture lightly coats the back of a
spoon approximately 3 minutes. Remove
mixture from heat immediately and pour into a
shallow heat proof dish.
5. Bake in preheated oven
for 30 minutes . Remove from oven and cool to room temperature. Refrigerate for 1 hour or
overnight. Dish is ready.
6. In a small bowl
combine remaining 2 tablespoons caster sugar and brown sugar.
Sift this mixture evenly over custard. Place dish under grill until
sugar melts about 2 minutes.
7. Remove from heat and allow to cool.
Refrigerate until custard is set again.
Post updated on: Jun 4, 2022 6:11:20 PM
Topic: - Garlic bread
Used Material:
|
Ingredients
|
Quantity (gm)
|
|
Flour
|
1050
|
|
Yeast
|
45
|
|
Salt
|
6
|
|
Soft butter
|
150
|
|
Eggs
|
150
|
|
Chopped garlic
|
90
|
|
Gluten
|
10
|
|
Bread improver
|
10
|
|
Sugar
|
30
|
|
Water
|
500
|
Method: -
1. Weigh all the ingredients. Sieve the
flour.
2. Mix all the ingredients in mixing bowl
except of butter and garlic.
At
the end use butter and garlic.
3. Then ready dough keep in proffer. Divide
and round the dough and moulding then keep it in proffer.
4. After proofing put the dough for baking
in preheated oven.
5. De-panning the bread. Let it be cool
till the temperature would be normal. Take the final weight of bread. Slice the
bread.
6. Pack the bread and label it. Store it or
use it.
Note-Garlic bread consists of bread topped with garlic and butter and
may include additional herbs like chives.
Post updated on: Jun 4, 2022 6:10:20 PM
Garlic bread
Used Material:
|
Ingredients
|
Quantity (gm)
|
|
Flour
|
1050
|
|
Yeast
|
45
|
|
Salt
|
6
|
|
Soft butter
|
150
|
|
Eggs
|
150
|
|
Chopped garlic
|
90
|
|
Gluten
|
10
|
|
Bread improver
|
10
|
|
Sugar
|
30
|
|
Water
|
500
|
Method: -
1. Weigh all the ingredients. Sieve the
flour.
2. Mix all the ingredients in mixing bowl
except of butter and garlic.
At
the end use butter and garlic.
3. Then ready dough keep in proofer. Divide
and round the dough and moulding then keep it in proofer.
4. After proofing put the dough for baking
in preheated oven.
5. De-panning the bread. Let it be cool
till the temperature would be normal. Take the final weight of bread. Slice the
bread.
Pack the bread and label it. Store it or use
it
Post updated on: Oct 20, 2021 4:59:23 AM
Front office Products
Type of Guest rooms
A hotel
sells a combination of accommodation, food ,drinks and other services and
facilities to its guests. The main accommodation product is the room, which is
among the principle sources of revenue for the hotel. Other facilities and
benefits, such as ambience, d?cor, in room amenities and security ,are add-ons
that play a significant role in the pricing of the services . In order to suit
the profile and pocket of various kinds of guests, hotels offer different types
of rooms that cater to the specific needs of the guests. The sale of rooms
contribute approximately 50% or more to the total hotel revenue. A room sale
occurs when a room is leased for occupation for 24 hours ,at a predetermined
cost.The rooms may be categorized on the basis of the room size, layout,
interior decoration and services offered. Room is a perishable commodity. A
room sold on a particular day loses its opportunity to earn revenue for that
day.
What does a
room mean to a guest?
It means
Comfort
Security
Privacy
Convenience
Cleanliness
and Hygiene
A
Home away from home.
The various
types of rooms offered by a hotel are as follows.
1. Single room- A Single room has one single bed for single
occupancy. An additional bed (called extra bed ) may be added to this room on
the request of a guest and charged accordingly. The size of bed is normally 3
feet by 6 feet.
2. Twin room- A Twin room has two single beds for double occupancy. An extra bed
may be added to this room on the request of a guest and charged accordingly. The
bed size is normally 3 feet by 6 feet.
3. Double room- A
double room has one double bed for double occupancy. An extra bed may be added to this room on the request
of guest and charged accordingly. The size of double bed is generally 4.5 feet
by 6 feet.
4. Triple room- A
triple room has three separate single beds and can be occupied by three guests.
This type of room is suitable for groups and delegates of the meetings and
conferences.
5. Quad- A quad room has four separate single beds and
can accommodate four persons together in
the same room.
6. Hollywood Twin room- A Hollywood twin room has two single beds with a common headboard. This
type of room is generally occupied by two guests.
7. King room- A
king room has a king size bed. The size of bed is 6 feet by 6 feet. An extra
bed may be added to this room on the request of guest and charged accordingly.
8. Queen room- A
queen room has a queen size bed. The size of the bed is 5 feet by 6 feet. An
extra bed may be added to this room on the request of the guest and charged
accordingly.
9. Interconnecting room- Interconnected rooms have a common wall and a door that connects the
two rooms. This allows guests to access any of the two room without passing
through a public area. This type of rooms is ideal for families and crew
members.
10. Adjoining
Room- An adjoining room shares a wall
with another hotel room but is not connected by a door.
11.
Adjacent room- An adjacent
room is very close to another room but does not share a common wall with it.
12.Parlour- A parlour has a living room without bed and may have sofa and chairs
for sitting. It is generally not used as
a bedroom.
13.Studio- A studio has a bed and a sofa cum bed , and
is generally used as a living room.
14.Cabana- A
cabana is situated away from the main hotel building, in the vicinity of a
swimming pool or sea beach. It may or may not have beds and is generally used
as a changing room and not as a bedroom.
15.Suite - A suite comprises more than one room;
occasionally ,it can also be a single large room with clearly defined sleeping
and sitting areas. The decor of such units is of very high standards ,aimed to
please the affluent guest who can afford the high tariffs of the room category.
16.Duplex- A duplex suite comprises two rooms situated
on different floors which are connected by an internal staircase. This suite is
generally used by business guests who
wish to use the lower level as an office and meeting place and the upper level
room as a bedroom. This type of room is
quite expensive.
17.Efficiency room-
An efficiency room has an attached
kitchenette for guests preferring longer duration of stay. Generally ,this type
of room is found in holiday and health resorts where guests stay for a longer
time.
18.Hospitality room- A hospitality room is designed for hotel guests who would want to
entertain their own guests outside their allotted rooms. Such rooms are
generally charged on an hourly basis.
19.Pent house- A
pent house is generally located on the topmost floor of hotels and has an
attached open terrace or open sky space. It has very opulent decor and
furnishings , and is among the costliest rooms in the hotels ,preferred by
celebrities and major political personalities.
20. Lanai-
A lanai has a veranda or roofed patio ,and is often furnished and used as a
living room. It generally has a view of garden or sea beach.
Post updated on: Oct 13, 2021 4:43:45 AM
Meal Plans
The room
tariff of a hotel may be based on the choice meal plans offered to guests. Depending on the needs of their target
audience ,hotels offer a variety of meal
plans.
1. European
plan- European plan(EP) consists of room rate only and the meals are
charged separately as per actuals. It is generally preferred in a commercial
hotel where business executives have to socialize with their clients and do not
take meals at the hotel.
2. Continental plan- Continental plan (CP) consists
of room rent and continental breakfast. Continental breakfast generally
includes most or all of the following: sliced bread with butter /jam/honey,
cheese, meat, croissants and Danish pastries, rolls, fruit juice and coffee
/tea/hot chocolate /milk. This plan is generally found in hotels in Europe.
3. American plan- American plan (AP) is also known as
en-pension(full board) .The tariff includes room rent and all meals (i.e ,
breakfast ,lunch and dinner). This tariff plan is popular in resort hotels
located at remote places where guests do not have a choice of food outside the hotel
premises.
4. Modified American plan - Modified American
Plan(MAP) is also known as demi pension(half board). The tariff consists of
room rent, breakfast and one major meal ( either lunch or dinner). This tariff
plan is popular in hotels located at tourist destinations ,where the guest may
want to go for sightseeing after breakfast ,have lunch outside the hotel ,and
return to the hotel in the evening and have dinner.
5. Bed and breakfast (B&B) or Bermuda Plan- Bed and breakfast plan (B&B) or
Bermuda plan consists of room rent and American breakfast. American breakfast
generally includes most or all of the following : two eggs(fried or poached ),
sliced bacon or sausages, sliced bread or toast with jam/jelly/butter ,pan
cakes with syrup, cornflakes or other cereal ,coffee/tea ,orange/grapefruit
juice.
Post updated on: Oct 10, 2021 7:53:10 AM
Room Status Definition
The various
terms defined are typical of the room status terminology of the lodging
industry.
1 . Occupied - A guest is currently
registered to the room.
2. Complimentary- The room is occupied
but the guest is assessed no charge for its use.
3. Stay over- The guest is not expected to check out today and
will remain at least one more night.
4 .On change- The guest has departed, but
the room has not yet been cleaned and readied for resale.
5. Do not disturb(DND)- The guest has requested not to be disturbed.
6. Sleep Out- A guest is registered to the
room but bed has not been used.
7. Skipper- The guest has left the hotel
without making arrangement to settle his or her account. Guests come with
scanty baggage (light luggage).
8. Vacant and Ready- The room has been
cleaned and inspected and is ready for an arriving guest.
9. Out of order (O.O.O)- The room cannot
be assigned to a guest. A room may be out of order for a variety of reasons
including need for maintenance, refurbishing and extensive cleaning.
10. Double lock- The guest room door is
locked from inside and outside two times so that no one can enter.
11. Due out- The room is expected to become vacant after
following day's check out time.
12. Check out- The guest has settled his or
her account, returned to the room keys and left the hotel.
13. Late check out- The guest has requested and is being allowed
to check out later than the hotel's standard check out time.
Post updated on: Oct 6, 2021 1:20:46 AM
Role of Gluten in bread making-
Gluten is a protein found in wheat, barley, rye and triticale (a cross between wheat and rye). Wheat gluten is composed of mainly 2 types of proteins ,the glutenin and gliadins .Wheat flour is mixed with water, the gluten swells to form a continuous network of fine strands. This network forms the structure of bread dough and makes it elastic and extensible. Gluten is formed during kneading of bread dough. The quality of gluten in dough is very important. If gluten is too weak it can't stretch in thin films around the air bubbles produced during fermentation. The gas bubbles would swell and burst ,causing the loaf to lack volume. As bread bakes ,the gluten protein coagulates. Without gluten ,baked good won't hold their shape. Gluten helps dough to rise and lends shape and a chewy texture to breads. To replace gluten ,you will need to use other thickeners like xanthan gum or guar gum in baking.
Post updated on: Oct 1, 2021 11:33:47 PM
PRECAUTIONS IN THE USE OF STORAGE PESTICIDES, FIRST
AID MEASURES AND ANTIDOTES
A number of pesticides such as Malathion, DDVP, Aluminum phosphide,
Methyl bromide, Zinc phosphide and anti coagulants are used in grain storage
for the control of stored grain insect
pests and rodents. All these pesticides are highly poisonous chemicals and
toxic to human beings and animals. These pesticides should be used with due
care. Their careless handling may cause serious pesticide poisoning. Some of
the important precautions to be taken while handling these pesticides are as
follows:
1. Always read
the instructions printed on the label of the pesticides and follow them.
2. Pesticides
should be kept away from the reach of children and domestic animals. It is
safer if the pesticides are kept under lock and key.
3. Never store
the pesticides along with food and feed.
4. While using
pesticides, protective clothing viz hand gloves, aprons, rubber boots and gas
masks should be used by the operators.
5. Hands and
other parts of body should be thoroughly washed with soap after using the
pesticides.
6. The empty
containers of the pesticides should be dumped into the earth and these should
not be used for storage of food items.
7. Drinking,
smoking and eating are strictly prohibited during the use of pesticides.
8. The nozzle
of the sprayer should not be cleared and blown with mouth.
If we take all these precautions,
we may avoid the poisoning of pesticides. But some times due to accident or
some or other reasons, pesticide poisoning may occur. In such cases, first aid
measures should be immediately taken to minimize the toxic effect of poisoning
of pesticides. Some of the important first aid measures are as follows:
(i)
Immediately remove the patient from the godown or
warehouse to open place and he should be allowed to rest in the open.
(ii)
The patient should be induced vomiting so that the
pesticide may come out from the stomach and may not cause damage to the vital
part of the body. For vomiting, common salt or powered mustard seed along with
plenty of water may be used.
Symptoms of
pesticide poisoning
The symptoms of pesticide poisoning
of some of the pesticides and their anti dotes are given below:
Organo phosphorous
insecticides (Malathion, DDVP etc)
All Organo phosphorous
insecticides such as Malathion, DDVP etc are poisonous chemicals. Nausea (feeling of vomiting) is the first
poisoning symptom of all organo phosphorous insecticides. It is followed by vomiting, diarrhea, headache,
giddiness, vertigo and weakness. There may be difficulty in breathing and
disruption of nerve functioning. Death may be caused by anoxia (lack of
oxygen).
Antedotes: Atropine sulphate is the specific antidote of organo phosphrous poisoning.
This may be given in repeated doses of 2-4 mg at 5-10 minutes interval. 25-50
mg atropine sulphate may be given in a day.
Aluminium phosphide: The
poisoning symptoms are feeling of fatigue, buzzing in ears, nausea, pressure in
chest, intestinal pain diarrhea and vomiting. Oxygen therapy should be provided
to the patient and drug which stimulate blood circulation should be given.
Stomach should be washed with 0.1% solution of potassium permanganate. Blood
transfusion or infusion of glucose in the blood is recommended.
Zinc phosphide: Stomach should be washed with 0.1% solution of potassium permanganate.
The small amount of copper sulphate solution in water (0.2%) should be given to the patient which will
neutralize the effect of zinc phosphide.
Anticoagulant rodenticides: Vitamin K
is the antidote of all anticoagulant rodenticides.
Universal Antidote: An
universal antidote consisting of activated charcoal, tannic acid and magnesium
oxide may be given in all types of pesticide poisoning. 3 gm of activated
charcoal, 3gm of tannic acid and 4 gm of magnesium oxide may be given with one
glass of water.
Post updated on: Sep 27, 2021 3:07:14 PM
Nachos-
The crispy tortilla chips called Nachos are made using flour, corn flour and oil. While the delicious dip called salsa is prepared using tomatoes and other vegetables, which can tempt anyone. The combination of nachos and salsa is an addictive option that you will keep on munching.
|
S.no
|
Ingredients
|
Quantity
|
|
1
|
Maize flour
|
150 gm
|
|
2
|
Refined flour
|
100 gm
|
|
3
|
oil
|
tablespoon
|
|
4
|
salt
|
teaspoon
|
|
5
|
Turmeric powder
|
A pinch
|
|
6
|
Carom seeds
|
teaspoon
|
Method:
1. Sieve both of the flours along with salt. Also add oil and carom
seeds and mix well.
2. Make stiff dough with about ? cup of warm water. Knead well till
smooth and keep aside for 30 to 40 minutes.
3. Again knead the dough.
4. Make small balls and roll out into thin chapatis as thin as
possible on a floured surface.
5. Prick the chapatis with a fork.
6. Cut the chapattis into 4 or 8 triangles; follow the same process
for other remaining dough.
7. Deep fry on medium flame till they turn golden in color. Remove it
out on brown papers or napkins.
8. Serve with salsa.
Post updated on: Sep 25, 2021 2:36:50 PM
Yeast Doughnuts-
A doughnut is a type of
fried dough confectionary or dessert food .Doughnuts are usually deep fried
from a flour dough and typically either
ring shaped or without a hole and often filled.
Used Material: ?
|
Ingredients
|
Quantity(gms.)
|
|
Flour
|
550
|
|
Sugar
|
55
|
|
Shortening
|
55
|
|
Salt
|
8.25
|
|
Milk Powder
|
16.5
|
|
Yeast
|
27.5
|
|
Bread Improver
|
5.5
|
|
Vanilla essence
|
2.75
|
|
Egg
|
82.5
|
|
Water
|
247.5
|
|
Nutmeg
|
1.65
|
Method: -
1. Sift together the flour and milk powder.
2. Make a ferment with some of the flour
mixture all the yeast, water and set aside for 10-15 minutes.
3. Add the ferment to the remaining flour
along with the egg and remaining ingredients adding water for just consistency.
4. Allow fermenting.
5. Knock back and allow to proof.
6. Sheet the dough and cut with a doughnut
cutter and allow to proof.
7. Fry in hot oil till golden brown.
Post updated on: Sep 24, 2021 2:49:52 AM
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