Chapter: Food Production Department 1. Define lamb and mutton, name their cuts, mention culinary uses and also write down the quality signs. [3+4+3]
Ans: Lamb is a young sheep and mutton is the meat from a castrated and fattened male sheep or goat that is over a year old. Generally a clear distinction is made between breeding sheep which is called as ewe's mutton and mutton. For centuries, cross-breeding has been applied to rear lambs for two purposes; to provide wool and meat. The sheep originated from Northern Iraq, but now the major producers are from New Zealand and Australia.
There are three categories of lamb a. The milk lamb is killed before being weaned, at the age of 30 to 40 days which weighs from 8 kg to 10kg. The meat is tender and delicate. b. The white lamb is slaughtered at the age of 70 to 150 days. It weights from 20 kg to 25 kg and is firm at the time of purchase but becomes tender on cooking. Its fat is white so it is called white lamb. c. The grazing lamb is killed between 6 to 9 months and weighs from 30 to 40 kg. It has a stronger flavor, meat is firm and needs longer cooking time. So it has rarely and demand.
Quality signs
• The meat fat should be ivory white and fat cover should not be excessive. • Color of lamb's meat should be bright red and dark red for mutton. • Carcass weight of lambs is approximately 22 kg. • Meat should be compact and evenly fleshed. • The flesh should be firm and of pleasing red color.
Common cuts and culinary uses
Cuts Culinary uses
Loin Roast, grill
Breast Curry, boil, stew
Neck Stew, curry
Best-end Curry, Roast
Shoulder Stew, mince
Leg Roast, braise, boil stew, curry 2. What are the points to be considered while planning a kitchen in the hotel? Explain. [10]
Ans: Kitchen planning is a long term planning of hotel management. As compared to room and extra chair it is not easy to change. Consider following factors before planning kitchen.
Type and varieties of food to be prepared
Number of guests to be served at a time and total in shift
Type and class of establishment
Style of service
Type of equipment
A kitchen should be
• Flexible: Always plan for flexibility and be able to serve extra service when it is necessary. • Efficiency: The layout of the kitchen should increase the efficiency and increase the productivity of each staff. • Access: The kitchen should be located in a way that it is not easily accessible for the guest but easy for service staff. It has access to store and other facilities. • Hygiene: The kitchen should have proper ventilation, light and safe flooring, proper drainage system, etc. • Storing facility: A planned kitchen should have proper storing facilities. Raw materials, ready to cook and cooked food should be stored separately. • Security: As a kitchen contains expensive equipment and materials, it should be protected from outsiders and from pets. • Management: The kitchen lay out should support management, supervisions and control • Safety: The safety must be given top priority while planning a kitchen. A kitchen contains highly inflammable items. Plan sale floor, exit door, ventilation, safety calls, etc. • Space: Proper allocation is space is another consideration. A hotel/ restaurant space cost money so it must be managed most effectively. Unnecessary space cost money and difficult to clean. • Right Equipment: This is the most important increase efficiency and reduce cost. And ultimately increase the profitability of the business. • Sufficient light: Both natural and artificial light is most essential to work in kitchen. Natural light is more hygienic and artificial light cost money. The artificial light should be undisturbed. • Water Supply and Drainage System: A kitchen should be supported by regular water supply. At the same it must have proper drainage system. The kitchen planning should be coordinate with F&B Service. Only well planned kitchen ensure smooth interaction and efficient workflow, optimum productivity and conductive working environment.
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