HM studies

  MANAGEMENT   - Work from others. - Without wasting resources.  - With concerning the changing environment,              and - Social responsibility.  It is the activity of getting things done with the aid of people and other resources. “ It is the process accomplishing through the efforts of other.” Skilled manager can accomplish much more through other than they can through other than they can through their efforts.  Management as art can be defined as systematic body of knowledge which requires skills, creativity, and practice to get perfection.  Characteristics / Features of Management  • It is a process or function that continues and              never ending process.  • It is a social process. • Involves group effort that follow established              principles or rules. • Aims at achieving predetermined objectives. • ...

Evolution of Management/Perspective of Management  A. Classical Perspective  - Economic rationality of employees.  - Motivated by economic incentives.  i. Scientific Management :-                                                Taylor (1856-1915).                                              Gliberth (1878-1972).                                              Henry L Gantt (1861-1991). • Did not appreciate social contact of workers              and higher need of workers.  • Did not acknowledge various among                    ...

Raw Material / Ingredients used in Cooking  Raw Material means it used to denote material is in an unprocessed or minimally processed state of cooking.  An ingredients is a substance that forms part of a mixture in a general sense.  For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. But some of the commercial products contain a secret ingredient that is why they does not want to lose loyalty of that products. National laws usually require prepared food products to display a list of ingredients , and specifically require that certain additives be listed. Ingredients are found in many forms / states that is dry, solid, liquid and fat form / state of ingredients. Characteristics of Raw Material :- * To make food tasty, colourful dishes, it is important to have knowledge of the raw materials. * They plays a special part in cooking. * They helps to improve the quality and gives standard end to the  product. Types of Raw Materia...

Personal Hygiene and Grooming Standards in Kitchen  Hair :- They should be small, neat, clean, no bright colors, natural looking, regularly shampoo, not so much oily.  Face :- It should be clean shaved, moustache will be well trimmed, side burns are not longer than a length of half of ears, ear hygiene, nose hygiene, brush daily teeth. Hand :- They should be washed regularly, nails should be short, clean and trimmed.  Jewellery :- It should not be heavy watches or luxury, wedding rings, earrings, expensive chains and visible tattoos or rings or chains. Uniform :- It should be well washed and ironed and shoes must be polished daily. Socks must be change daily.  Environmental Hygiene Standards in Kitchen  1. Kitchen should be neat and clean, clear and proper hygienic environment and free from germs or contaminants.  2. Equipments used in kitchen should be neat and clean.  3. Have a separate chopping or cutting board for cooked meat and raw mea...

Importance/Relevance of Personal and Environmental Hygiene in Kitchen  As a food handler, one must ensure that the food provided to the customers is free of all contaminants. Food handlers should remember that customer place great trust in them, and that carelessness on their part could make customers ill, or at times even lead to death. Over normal body temperature is 37°C, which is good stage for germs to grow. This is probably the source of most cases of food poisoning. Personal hygiene should be important to everyone but especially to a good food holder, it is a paramount importance. The food handler has a moral and legal responsibility of having good standards of personal hygiene. The bacteria on the human body are usually found on hands, ears, nose, month, throat, hair, and groin. One must mash hands after touching these areas and will reduce the cause of contamination risk. The hands are the main medium through which bacteria are transferred to food. So one must ensure washi...

  QUALITIES OF A GOOD CHEF  * Passion :- A great chef has to be passionate. * Stamina :- A good chef needs stamina. * Leadership :- A good chef should have leadership skills. * Creative :- A great chef will be creative. * Flexibility :- A chef should be flexibility which can ensure that his kitchen is running smoothly. * Organized :- The chef has to be organized to run a well oiled kitchen.  * Business Sense :- The chef has to have a keen sense of business.  * Multitask :- A chef has the ability to do multitask at one time. * Commitment to Quality :- Every chef has to be committed to quality using only fresh and best thing. *  Handle Criticism :- A great chef has to be able to handle critical situations. *  Eye for Details :- A good chef have to eye for details always . *  Practice : A great chef knows that preparing food required skill and he must be perfect after a time period. * Quick Decisions :- A good chef is able to think quickly an...

  COOKING Cooking is an art and science of preparing food for consumption by using heat to make it edible, chewable, and easy to consume.  Cooking as an Art Cooking is an art to mix the raw materials like spices, fats and oils, ingredients, and heat like mixing of colors in any picture to make it good looking as that the food becomes good looking, smelling, eatable, tasty, chewable, and full of nutrients.  Cooking as an Science  Cooking is a science in which chemical process includes which is not reversible and take a correct proportion of raw materials, ingredients, and heat to make the food, chewable, tasty, good looking, and smelling, and easily digestion.  Function of Cooking  There are many reasons behind cooking food, some of the given below :- * To make food digestible. * To make food good looking. * To make food good smelling. * To kill the harmful bacteria that present in it. * To change its physical and chemical properties . * To make food easily ...