Table of Content
Introduction to Milk & Khoya Sweets
- Traitional Indian Sweets
Important Ingredients Used in Sweets
Origin of Khoya
- Khoa or Khoya or khawa or mawa
- Preparation
Derivatives of Khoya
- Khoya – Alternatives
- Hard khoya(Batti ka khoya)
- Smooth khoya (Chikna khoya)
- Granulated khoya (Danedar khoya)
Origin of Paneer
Shelf Life of Paneer
- Process
Desiccated Cocounut
- Use of desiccated coconut
- Desiccated coconut is used by
Barfi
- Barfi varieties
Origin of Sugar
- Production
- Culinary sugars
- Grainier, raw sugar
- Normalgranulated sugars for table use
Use & Benefits of Sugar
- Sugar is brain food
- Sugar makes nutritious foods tasty enough to eat
- Sugar helps heal wounds
- Sugar has been an important food ingredient for centuries
- Sugar caramelizes under heat
- Sugar softens acidity in foods
- Sugar helps foods brown
Nutritive Value in Sweets
- Nutritive value of milk
- Ghee Nutrition & Ghee Health Benefits
- Ghee Health Benefits
- Sugar
- Food values
Portion Controlling – I
- Tools of the trade for portion control
- Steps for effective portion control
Portion Control – II
- Bread , Cereal, Rice, and Pasta Group
- Vegetable group
- Fruit group
- Milk, Yogurt, and Cheese group
Preserving & Storing
- The fridge and freezer
- Left over food
- Dry goods
- Groceries fresh
- Fresh items
Food Coasting –I
- Menu prices and food coasts
- STANDARDISE AND COST YOUR RECIPES
- PRICING BASED ON KNOWN COST STRUCTURE
- PORTIION CONTROL IS ESSENTIAL
- LABOUR CONTROL
- BENCHMARKING REVENUES AND EXPENSES
- ROUTINE AND CONSISTENT INVENTIORIES
- SUGGESTIVE SELLING TRAINING FOR EMPLOYEES
- CONTINUAL FEEDBACK TO EMPLOYEES
- FORECASTING AND SCHEDULING
- GUEST FEEDBACK
Food Coasting – II
- FOOD COST
- FOOD COST RATIO
Standardized Recipe
- Standardized Recipe
Waste Management – I
- Waste management
- Waste situations
Waste Management – II
- REUSABLE MATERIALS
- RECYCLABLE MATERIALS
- Make improvements and investment
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