INSTITUTE OF HOTEL MANAGEMENT,

KURUKSHETRA.

BUTTER ROTI

PORTION YEILD: 04

INGREDIENTS QUANTITY
WHOLE WHEAT FLOUR 500 GM
SALT 10GM
BUTTER 100 GM
BLACK PEPPER 10 GM
WATER AS REQUIRED
OIL 5 GM

METHOD:

 Mix atta with all the ingredients.

 Add water according to the requirement of the dough of rolling
consistency.
 Make small balls.
 Flatten this ball between the palms of the hands or gently roll on the
chakla without applying to much of pressure.
 Cook in a tandoor by applying water back on the side of Roti,
 Serve hot.
 TANDOORI NAAN

PORTION YEILD: 04

INGREDIENTS QUANTITY

REFINED FLOUR 500GM

BAKING POWDER 3 GM
SALT TO TASTE
FAT 25 GM
EGG 1 NO.
MILK 50 ML
CURD 50 GM
SUGAR 5 GM
WATER AS REQUIRED

METHODS:

 Mix refined flour with all the ingredients.

 Add water according to the requirement of the dough of rolling
consistency.
 Make small balls.
 Keep it in fridge for resting.
 Flatten this ball between the palms of the hands or gently roll on the
chakla without applying to much of pressure.
 Cook in a tandoor by applying water back on the side of naan. Serve hot.
 LACCHA PARATHA

PORTION YEILD: 04

INGREDIENTS QUANTITY

ATTA 03 CUPS
AJWAIN (OPTIONAL) 01 TSP
GHEE 3-4 TSP
SALT ½ TSP
WATER AS REQUIRED

METHOD:

 Mix atta with all the ingredients.

 Add water according to the requirement of the dough of rolling
consistency.
 Make small balls. Roll out to make a thick chapati.
 Spread 01 tsp of ghee all over. Sprinkle some dry atta on it.
 Pleat the chapatti lengthwise into one collected strip.
 Twist the strip.
 Coil the strip to get a pedha (round flattened ball).
 Flatten this ball between the palms of the hands or gently roll on the
chakla without applying to much of pressure.
 Cook in a tandoor by applying water back on the side of Paratha. Serve
hot.
 CHICKEN MALAI TIKKA

PORTION YEILD: 04

INGREDIENTS QUANTITY

BONE LESS CHICKEN 2 no.

LEMON JUICE 1tspb
SALT to taste
YOGURT 2tspb
BUTTER 30 gm.
CREAM 1tbsp
GINGER GARLIC PASTE 2tbsp
GREEN CARDAMOM 3 no.
CUMIN SEEDS ½ tbsp
NUTMAG POWDER ½ tbsp
GREEN CHILLI 2 green
OIL 1 tbsp
CHEESE2 tbsp

Method:
 Sprinkle lemon juice and salt over the chicken pieces, cover and set aside.
 Mix the yogurt, half the butter, the cream, ginger garlic paste,
cardamoms, cumin, nutmeg, chillies, the oil, and cheese and blend into a
smooth paste. Pour over the chicken, making sure it is all well coated, and
marinate the meat for 1 hour, covered, in the refrigerator.

 Skewer the chicken and put it inside the tandoor for 10 minutes on each
side until light brown and cooked for 15 minutes or until the chicken is
cooked.

 Halfway through cooking, baste with the remaining butter (melted).

 Serve with papad cup with cuchumber sprinkle chat masala , mint
chutney
 KALMI KABAB
PORTION YIELD-04

INGREDIENT QUANTITY
CHICKEN LEGS 8 NO
THICK CURD 150 GM
GINGER GARLIC PASTE 30 GM
WHITE PEPPER POWDER 5 GM
SALT TO TASTE
LEMON 2 NOS
CASHEW PASTE 40 GM
CREAM 10 GM
OIL FOR BASTING
GARAM MASALA 5 GM
EGG 1 NO
ROASTED GRAM FLOUR 50 GM

METHOD:-

 Give deep incisions on the chicken legs

 Season them with ginger paste, little salt juice of one lemon and white pepper
powder.Keep it aside for 15 min.
 Marinade the chicken legs in the marination of curd, ginger garlic paste, little salt and
juice of 1 lemon, white pepper powdert, garam masala powder , egg, cashew nut paste
& cream & gram flour. Keep it aside for 1 hour.
 Skew the legs and cook in tandoor till fully cook , basting with oil in between.
 Serve hot sprinkled with chaat masala and lemon juice alongwith onion rings and
mint chutney.
 PANEER TIKKA

PORTION YEILD: 04

INGREDIENTS QUANTITY

PANEER 500 gm
ONION 50 gm
TOMATO 50 gm
CAPSICUM 50 gm
HUNG CURD 1 cup
AJWAIN 5 gm
CORRIANDER LEAVES 1/2 bunch
CHAAT MASALA 1 tsp
GARAM MASALA 1 tsp
CORRIANDER POWDER 1 tsp
GINGER 2gm
GARLIC 2clove
LEMON JUICE 1tbsp
GREEN CHILLI 1 no
SALT to taste

METHODS:

 In a food processor blend the coriander, ginger, garlic, lemon juice, chilli
and salt. Place the paneer in a large bowl, add the spicy mixture and toss to
coat. Cover, and refrigerate 2 to 3 hours.
 Preheat the tandoor.
 Skew the paneer pieces and cook in tandoor till well done.
 Sprinkle with chaat masala and serve with onion rings and mint chutney
 FISH TIKKA

PORTION YEILD: 04

INGREDIENTS QUANTITY

FISH FILLET 8 no.

HUNG CURD 1 cup
AJWAIN 5 gm
MUSTARD OIL to bast
GINGER PASTE 10 gm
GARLIC PASTE 10gm
GREEN CHILLI PASTE 10gm
CHAAT MASALA 1 tsp
GARAM MASALA 1 tsp
LEMON JUICE 1tbsp
SALT to taste

METHODS:

 Sprinkle lemon juice and salt over the fish pieces, cover and set aside.
 Mix the yogurt, ginger garlic paste, chillies, garam masala, the oil, and
blend into a smooth paste. Pour over the fish, making sure it is all well
coated, and marinate the meat for 1 hour, covered, in the refrigerator.

 Skewer the fish and put it inside the tandoor for 10 minutes on each side
until light brown and cooked for 15 minutes or until the fish is cooked.

 Halfway through cooking, baste with the oil.

 Serve with cucumber sprinkle chat masala , mint chutney
 CHICKEN KABAB

PORTION YEILD: 04

INGREDIENTS QUANTITY

BONELESS CHICKEN KEEMA 500 gm

ONION CHOPPED 50 gm
GINGER CHOPPED 20gm
GARLIC CHOPPED 20gm
CORRIANDER LEAVES 1/2 bunch
GREEN CHILLI 1 no
EGG YOLK 2 no.
KITCHEN KING 5gm
METHI 5gm
CORRIANDER POWDER 1 tsp
RED CHILLY POWDER 1tsp
SALT to taste

METHODS:

 In a food processor mince the chicken. Mix onion,ginger , garlic, coriander

leaves,green chilly, egg yolk, kitchen king, methi, coriander powder and
red chilly powder in the minced chicken.
 Preheat the tandoor.
 Put on skewer and cook in tandoor till well done.
 Sprinkle with chaat masala and serve with onion rings and mint chutney
 Institute of Hotel Management, Kurukshetra.
Unit Test- 3st Semester (1nd test) 2nd year
Sub: Food & Beverage Control Time:1 ½ Hrs M.M.-100

Q1. True or false. (1×10)

A. Food Cost control helps in controlling the cost .
B. Contract costing is the method of costing.
C. Cost accounting helps to prepare the balance sheet.
D. Opening stock always get In night .
E. Staff food cost always mention in profit .
F. Complementary food cost always add material cost.
G. Cost Control helps in making profit & loss.
I. Cost percentage =Total sale ×100÷ total food cost.
J. If the actual food cost is less then,that of estimated cost then the guest feels
cheated.
K. Opening stock + purchases –closing = food cost.

a) Q2. Explain in one or two lines (2×10)

1. Selling price 2.Cost control 3. Batch costing 4. Food cost percentage 5. F.I.F.O 6. Food
cost 7. L.I.F.O 8. Selling price 9. Closing stock 10.Opening stock

Q5.Descriptive Questions: (5 ×4)

a) What is the objective of cost control and explain in brief ?
b) What is cost control & different types of costing method ?
c) Ascertain the total material (food) cost and its percentage to net sale from the following
information.
Total sale =57,500/
Opening stock =1,000/
Fresh indents =12,000/
Closing stock =500/
Food consumed by staff =1,000/
Complementary food =400

d) What is the advantage of cost accounting?

 Institute of Hotel Management, Kurukshetra.
Unit Test- 3st Semester (1nd test) 2nd year
Sub: Food & Beverage Service Time:1 ½ Hrs M.M.-100

Q1. True or false. (1×10)

A. Cost control helps in controlling the cost like food cost .
B. Contract costing is the method of costing.
C. Cost accounting helps to prepare the balance sheet.
D. Opening stockalways get In night.
E. Staff food cost always mention in profit .
F. Complementary food cost always addim material cost.
G. Cost Control helps in making profit & loss.
I. Cost percentage =Total sale ×100÷ total food cost.
J. If the actual food cost is less then that of estimated cost then the guest feels
cheated.
K. Opening stock + purchases –closing = food cost.

Q2. Explain in one or two lines (2×10)

1.Selling price 2.Cost control 3. Batch costing 4. Food cost percentage 5. F.I.F.O 6. Food
cost 7.L.I.F.O 8. Selling price 9. Closing stock 10.Opening stock

Q5.Descriptive Questions: (5* 4)

a) What is the objective of cost control and explain in brief ?.
b) What is cost control & different types of costing method?
c) Ascertain the total material (food) cost and its percentage to net sale from the following
information.
Total sale =57,500/
Opening stock =1,000/
Fresh indents =12,000/
Closing stock =500/
Food consumed by staff =1,000/
Complementary food =400
d) What is the adventage of cost accounting?