Indenting

Indenting Principles of indenting: – ? Budget. ? Type of Establishment. ? Method of Preparation. ? Availability in Season. ? Place of Availability. ? Left overs in Hand. 1] Budgeting: – Budget of an orgnisation. A fixed indenting that means amount of money which is spent for a particular dish. e. g. : – A particular dish can be prepared by using expensive items as given in the original recipe, but if it does not fit the budget some manipulation have to be done use of substitutes n inferior quality ingredients can be used. Portion size can be reduced keeping the price of the dish constant which will directly affect indenting. ] Type of Establishment: – The amount of food required for different places is different. e. g. : – Industrial canteens serve 150 gms of rice per portion whereas rice served in a buffet or banquet party of a 5 star hotel is 40-50 gms per portion. 3] Method of Preparation: – It also affect indenting that means many ways ca n be used to prepare n get a desire result. For a dish n amount of ingredients vary directly due to the different methods of preparation. e. g. : – Rice can be prepared by draining method or absorption method the yield in draining method is much more than absorption method.So it affects indenting. 4] Availability in Season: – Food ingredients available in the season should be used for preparing a dish which affect indenting directly. e. g. : – In preparation of Aloo Mutter during season fresh peas should be indented n in off season dried or frozen. 5] Place of Availability: – For purchasing of food ingredients in hotel and organizations, tenders are invited and suppliers with the lower quotation and good quality get the order. The quantity is considered while indenting the price which should be reasonably low than other quotation. 6] Leftovers in Hands: –They are used to make up new dishes and serve to the customers as today’s special. This helps the organisations to control wastage of food and the additional item will also reduce indenting of goods. Portion for Bulk Production Quantity and portion for bulk production are as follows: – A] Rice: – †¢ Absorption Method: – 100 gms per portion. †¢ Draining Method: – 75-80 gms per portion. †¢ Industrial Canteen: – 125-150 gms per portion. †¢ Buffet: – 40-50 gms per portion. Proportion of rice and Vegs is 2:1 and rice and mutton is 4:3. B] Indian Breads: – C] Mutton: – †¢ Mutton with bones 125 gms per portion. Without bones 80 gms per portion. †¢ If served in a thali 40-50 gms per portion. †¢ Minced meat 60 gms per portion. †¢ Chicken with bone 125 gms per portion. †¢ Chicken with bone 75 gms per portion. †¢ Avearge or Std wt of Chicken is 1. 36 kg. †¢ 1 Kg of boneless chicken in gives 450-500 gms. †¢ Tandoori chicken is served 2 portion from per chicken. †¢ Roast chicken is served 4 portion from a chicken. †¢ Chicken used for gravies 8 portion from per chicken. †¢ Chicken used in soups 30 gms per portion. D] Fish: – – 1 std fish gives 5 portion and 2 or 4 fillets which is 80 gms per portion. – Prawns without shelling 120 gms per portion.After shelling 100 gms per portion. E] Veg: – ? Besan used 250 gms for 1 kg of potatoes ? Oil 7. 5ml per wada. ? 1 kg of sago- 50 wada. F] Dal: – 1. 30 gms per portion but when served in a buffet 10-12 gms per portion. Chana, Rajma, Chawli – 40 gms per portion becomes double after boiling and 120 gms of gravy after preparation. 2. 1 kg of udid dal gives 55 nos of medu wadas. 3. 1 kg of chana dal gives 45 nos of dal wadas. 4. For idlis rice and dal proportion is 2:1. 1 kg will give 40 dosa. 5. 1 coconut gives 200 ms of coconut which serve 30 people. 6. Pickles 0. 5 per portion. 7. Papad 1 per portion. 5-30 nos per packet. G] Desserts: – †¢ Sheera 40 gms of rawa 30 gms sugar, 10 gms of fat, 80-100 ml of water or milk for 1 porion. †¢ Semiyan Kheer, Semiya 15 gms, milk 100 ml, sugar 30-40 gms, fat 10-15 gms per portion. If dry semiyas is made 45-50 gms is taken for one portion and milk is reduce accordingly. †¢ Gulab Jamun, 1kg of mawa-80 gulab jamun. 200 gms of refined flour for binding 2 kg of sugar for syrup. †¢ Jalebi, 1 kg of maida, 200 gms of bean, 200 ml of oil, 200 gms curd and 2 kg of sugar for syrup. †¢ Boondis, 1kg of besan- 5kg of sweet boondies, suagr 2. 5 kg. 1 kg of besan gives 2. 5-3 kg of Khara Boondi. Custard for 2 portion, 1 egg, 30 gms sugar, 150 ml milk, 7-8 gms gelatine. †¢ Rasgullas, 1 ltr of milk gives 300-400 gms cottage cheese which gives 40 rasugullas, suagr 2 kg for syrup. Practical difficulties involved in indenting: – Indenting is similar to requisition which is an inter-department document sent for a particular requirement which may be dry goods, food stuf fs, cleaning materials or stationery. However in terms of food it is always referred to an indent which means a document stating requirement of goods in terms of description, quality specification, units and quantity required etc. t is sent to the stores. Stores collect indent from various department and collectively place order to the supplier to send such material on a specified date and time. Factors affecting indenting in the terms just explained above it is not easy when indenting for smaller quantity for 1 recipe because 1 batch of goods would be excess for that recipe. Indenting for a 1000 meal or buffet or banquet or coffee shop or industrial canteen is much easier than indenting. For single portion the factors considered while in denting for large quantity are:- ] No of persons: – Larger the number of people lesser the quantity. 2] No of items on the menu: – More the no of items quality are less. 3] Choice provided on the menu. 4] No of non-veg items on the me nu. 5] Vegetarian alternatives. 6] No of vegetarians. 7] Beef, Mutton, Chicken etc eaten. 8] Inclusion of Indian bread. 9] Types of Clientele. 10] Choice of desserts provided. 11] Consistency of the dish. E. g. thick or thin gravies. 12] Selling price of the menu. 13] par stock of raw material. 14] Mise-en-place to be done. 15] Type of service. E. g. Banquet, buffets or table service[pic][pic]