NAVTEC-DTH(F&B Production)

DEPARTMENT OF TOURISM & HOSPITALITY, HAZARA UNIVERSITY MANSEHRA, KPK Pakistan.

Mohammad Alam

Department of Tourism & Hospitality Culinary art is the art of cooking. Culinary artists are responsible for skillfully
Hazara university preparing meals that are as pleasing to the palate as to the eye. Increasingly
0997-414175 they are required to have knowledge of the science of food and an
Email: alampices@yahoo.com understanding of diet and nutrition. They work primarily in restaurants, fast
food franchises, delicatessens, hospitals and other institutions and
corporations. Kitchen conditions vary depending on the type of business,
restaurant, nursing home etc.
This course is prepared to provide participants with knowledge and skill
necessary to meet the requirement of the entry level occupational skill
standard for food preparation. All theory lectures will be followed by practical
training in the training kitchen of DTH Hazara university..
 Snacks

Mohammad Alam for F&B Production P a g e : 2/22

SNACKS FOOD

A snack food (commonly called a snack) is seen in Western culture as a type of food not
meant to be eaten as a main meal of the day – breakfast, lunch, or dinner – but rather to
assuage a person's hunger between these meals, providing a brief supply of energy for
the body. The term may also refer to a food item consumed between meals purely for the
enjoyment of its taste. Traditionally snacks were prepared from ingredients commonly
available in the home, often leftovers, sandwiches made from cold cuts, nuts, fruit, and the
like.
A snack eaten shortly before going to bed or during the night may be called a midnight
snack. Snack foods are often subjectively classified as junk food because they typically
have little or no nutritional value, and are not seen as contributing towards general health
and nutrition. With growing concerns for diet, weight control and general health,
government bodies like Health Canada are recommending that people make a conscious
effort to eat more healthy, natural snacks – such as fruit, vegetables, nuts and cereal grains
– while avoiding high-calorie, low-nutrient junk food.
A 2010 study showed that children in the United States snacked on average six times per
day, approximately twice as often as American children in the 1970s.

Types of snack foods

Almonds, Cheese puffs/Cheese curls, Corn chips and Tortilla chips ,Crackers,
Cookies/Biscuits, Doughnuts , Dried fruit , Sliced fruit , Vegetables (e.g. carrots, cherry
tomatoes) , Instant noodles ,Jerky , Mixed nuts ,Peanuts , Popcorn , Potato chips , Seeds
(sunflower), Trail mix , Whole fruit , Candy

Mohammad Alam for F&B Production P a g e : 3/22

Vegetable Cutlets
Ingredients
 Potatoes: 3
 Carrots: 2
 French beans: 200 gms
 Cabbage: 400 gms
 Ghee: 1 tsp.
 Onions: 2 to 3
 plain flour: 3 tsp.

Method
1. Chop all the vegetables finely.
2. Heat the Ghee in a frying pan and fry the onions for a minute.
3. Add turmeric, chilli powder and salt along with vegetables and continue to cook
till vegetables are cooked.
4. Sprinkle the plain flour on the vegetables, mix and cook again for a few minutes.
Mash the vegetable.
5. Add the coriander and green chillies and mix well.
6. Shape into Cutlets. Roll in breadcrumbs and fry on frying pan.

Pont-Neuf Potatoes (Chips)

Pommes Pont- neuf

Ingredients
 Potatoes= 600 g
 Cooking oil = for frying
 Salt+ pepper= TT

Method
1. Wash, peel and rewash potatoes. to give straight sides.
2. Cut in to baton 5cmlong 1cmx1cm. Wash well and dry in a clean kitchen cloth.
3. Deep fry at 170oc to blench until soft without colour.
4. Drain and place on try or store in refrigerator.
5. Deep fry at 180oc until golden in colour and crisp.
6. Season with salt and pepper.

Mohammad Alam for F&B Production P a g e : 4/22

Potato Cutlets

Ingredients
 Potato (boiled and mashed): 1
 Onion finely chopped: 1
 Rice : (soaked for an hour): 2tbps
 Grated coconut : 1/2cup
 Garlic pods : 2 pods
 Red chillies : 2
 Jeera : 1tsp
 Green chillies : 2 pods
 Salt TT
 Oil for shallow frying
 Haldi ½ tsp
 Masala 1 tsp

Method of preparation
1. Grind together the soaked rice, garlic pods, jeera, red chillies with a little water
into a smooth semi solid paste.
2. Mix mashed potato, chopped onion, chopped green chillies, salt, haldi, grated
coconut and the ground masala together.
3. Heat a tava and add oil to it.
4. Take lemon sized balls of the mixture and flatten it and then shallow fry it on both
sides till golden brown.

Deep fried onion rings French style

Ingredients
 Onion 600 g
 Plain flour 100 g
 Milk 100 ml
 Salt and pepper TT

Method
1. Peels and slice the onion into 2mm thin rings.
2. Separate the rings and pass through milk and then seasoned flour. Shake off
any excess flour.
3. Deep fry at 180oc until golden in color. Drain lightly season and serve.

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Mohammad Alam for F&B Production P a g e : 5/22

Onion Rings

Ingredients:
 Spanish onions or sweet onions 3large
 flour ½cup
 salt 1/3 tsp
 Red pepper 1/8tsp
 Baking powder 1/2tsp
 Egg 1 no
 Milk ½ cup
 cooking oil for deep frying

Method of Preparation
1. Wash and peel onions, cut into 1/4-inch thick rounds. Separate rounds into rings.
2. Take a bowl, combine flour, seasonings, and
baking powder.
3. In a cup, whisk together egg and milk.
4. Add milk mixture to dry ingredients, blending
well.
5. Dip onion rings into batter, then drip into deep
fat at about 365°. Fry until golden brown,
turning to brown both sides.
6. Remove to paper towels or brown paper bag
to drain thoroughly.
7. Sprinkle with a little salt before serving. Fried
onion rings recipe serves 6 to 8.

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Mohammad Alam for F&B Production P a g e : 6/22

FRIED CHICKEN PAKORA
INGREDIENTS:
 Chicken boneless ½ kg
 Gram flour 1 cup
 Egg 1no
 Ginger garlic paste 2 tsp
 Chilli powder 1 tsp
 carom seeds 1 tsp
 cumin powder 1 tsp
 salt for batter
 water 1 cup
 Green chillies 2 tsp
 coriander leaves 2 tbsp
 oil for frying

METHOD OF PREPERATION
1. In a bowl take gram flour, egg, salt, chilli powder, cumin powder, ginger /garlic
paste ,carom seeds ,green chillies and green coriander.
2. Now add water and mix to make a thick batter now leave for 30 mins,
3. Heat oil in a wok, now take chicken dip in batter and deep fry on medium heat
till golden brown
4. Takeout serve hot with chutney

Mohammad Alam for F&B Production P a g e : 7/22

Cheese Fritter/ Cheese Pakora

Ingredient

 Oil for deep frying

 white flour 2 cups
 cheese (shredded) 1\2 cup
 Capsicums 2
 Onion 1
 egg 1
 baking powder 1 tsp.
 Salt TT
 black pepper TT
 red chili powder TT.

Method
1. Sieve flour, baking powder, chili powder, salt and pepper in a bowl.
2. Cut the capsicums and onion into small pieces and add to the flour add water
to the flour mixture and stir to make a thick better. If better is very thick or sticky
then add little more water. Add cheese and stir.
3. Heat oil in a deep frying pan or karahi. Drop a tablespoon full in the hot oil and
fry them like pakora.
4. Serve hot with ketchup or chutny.

Mohammad Alam for F&B Production P a g e : 8/22

Chicken Fingers

Ingredients
 chicken breast fillets 4
 fresh lemon juice 2 tbsp
 Salt 1tsp
 Pepper 1 tsp.
 Flour 1\2 cup
 Red chilli powder 1 tsp.
 cups dry breadcrumbs 11/2 cups
 lightly beaten 2 eggs,
 oil for frying

Method
1. Cut the chicken fillets into strips about 1\2 inch wide and 2 inch long. Marinate
the chicken strips with half of all, lemon juice, salt and pepper and keep aside for
about an hour, drain excess water and pat dry the strips.
2. Combine in a medium bowl, flour, chilli powder and remaining salt and pepper.
Add chicken strips and mix well to coat the chicken with flour.
3. Dip the chicken strips first in egg, then coat with breadcrumb and place them on
a tray in single layer.
4. Heat the oil in a large karahi or deep frying pan. Carefully immerse 6-8 chicken
strips into the hot oil at a time for 3-5 minutes, turning them over once or twice.
Fry to a golden crisp colour.
5. Drain on paper towels. Serve with mint chutney and garlic chutney.

Mohammad Alam for F&B Production P a g e : 9/22

Spring fried Chicken
Ingredients
 chicken, small pieces 1/2 kg
 garlic ginger paste 2 tbsp
 Salt TT
 black pepper 1/2 tsp
 white pepper 1/2 tsp
 cinnamon powder 1/2 tsp
 sesame seeds 1/2 tsp
 egg 1
 crushed red chili 2 tsp
 chat masala, (optional) 1tsp
 flour 2 tbsp
 corn flour 2 tbsp
 oil 2 tbsp
 Oil for deep frying

Method Of Spring Fried Chicken

1. Mix all ingredients in a bowl and add the chicken. Set it aside for 15 minutes.
2. Heat the oil in wok and fry chicken on slow heat till it changes it color to golden
brown and become tender.
3. Serve hot with chili garlic sauce.

Mohammad Alam for F&B Production P a g e : 10/22

Deep Fried Chicken With Sesame Seeds

Ingredients

 chicken breasts 1/2 kg

 Rice flour 2 ounces
 Refined flour 2 ounces
 Baking powder 1 tsp
 Cumin powder 1/2 tsp
 Sesame seeds 1 tsp
 Salt to taste
 Oil 1/2 cup

Method

1. Put refined flour, rice flour, salt, baking powder, oil, cumin powder and sesame
seeds in a bowl.
2. Add 1 cup water to make paste of the ingredients. Cover with lid and set aside.
3. Cut the chicken breasts lengthwise in thin strips.
4. Coat the chicken stripes first in refined flour and then dip in the prepared mixture.
5. Heat oil for frying in a pan and fry the chicken pieces. When they are golden
from both sides, take them out and serve with tomato sauce.

Mohammad Alam for F&B Production P a g e : 11/22

Samosa
Ingredients
 Cubed boiled potatoes 2-3 cups
 finely chopped onions 1/2 cup
 Cauliflower florets (optional) Few
 Green peas 1/2 cup
 Chopped green coriander 1/4 cup
 Coriander powder 2 teaspoon
 Cumin powder 1 teaspoon
 Flour tortillas two-three
 Add red chili powder and salt TT
 Oil For frying

Method
1. Take some oil in a pan. Fry the onions to golden brown.
2. Put cumin and coriander powder and fry for another minute.
3. Add the boiled potatoes and green peas. Add salt and chilli powder according
to taste. Stir for 10-15 minutes.
4. Stir in the chopped green coriander leaves and stir for another minute or so. Your
filling is ready.
5. Now cut the flour tortillas lengthwise, put the filling, roll it in the shape of a triangle
and seal the edges with a flour and water paste. Your Samosa is ready.
6. Heat some oil in a deep pan. Fry your Samosas to light golden brown and serve
hot with Mint Chutney or any other Chutney.

Egg Sandwich
Ingredients
 Boiled eggs, sliced 2 hard
 slices of white bread 8
 Butter 2 tbsp.
 Mayonnaise 4 tbsp.
 salt and pepper TT

Method
1. Mash the eggs with a fork. Transfer to a medium bowl, add butter and
mayonnaise. Stir well.
2. Spread 4 slices of bread with a thin layer of mayonnaise. Spread the remaining 4
slices with good amount of egg filling, top with the mayonnaise slices and press
gently. Remove crust and cut each sandwich 2 into triangles.
3. Serve with French Fries.

Mohammad Alam for F&B Production P a g e : 12/22

Bread Rolls
Ingredients
 slices bread 6
 medium potatoes 5
 Onion 1
 Bunch coriander leaves 1
 Garlic pods 6
 Green chillies 4
 Garam masala (optional) ½ tsp
 Chilli powder ½ tsp
 Salt TT
 Oil for deep frying

Method
1. Cut the edges of the bread slices. Boil potatoes; finely chop onions, green chillies,
coriander, and garlic. Keep aside.
2. Peel and mash the potatoes, Add all ingredients except the bread and oil. Mix
well.
3. Take a little water in a flat plate and dip the bread slices one by one in it.
Squeeze excess water from the bread slices and keep them aside on a tissue.
Make sure that the slice does not get too soft or watery or too hard.
4. Heat oil in a deep frying pan. Take a slice of the wet bread on a dry plate.
Spread some potato mixture on it. Roll the bread slice towards you till the edges
meet. Seal the edges by pressing the bread slice.
5. Deep fry in hot oil. Repeat for remaining slices.
6. Serve hot with Tomato ketchup and mint chutney.

Mohammad Alam for F&B Production P a g e : 13/22

Spring Rolls
Ingredients
 Samosa strips 20
 Rice noodles/ 30g
 Cabbage (thinly sliced) 1 cup
 Spring onion ¼ bunch
 Bean sprouts ½ cup
 Bamboo shoots ½ cup
 Green chillies 1
 Black pepper powder 1/4tsp
 Salt TT
 Soya sauce 1tsp
 Sesame seed oil 1tsp
 Eggs 2
 Oil for deep frying

Method of preparation
1. Soak rice noodles for 15 minutes (boiling not required), other boiled noodles may
be used.
2. Add sesame seed oil in a wok, add rice noodles, bamboo shoots, cabbage,
spring onions, salt, black pepper powder, soya sauces, beans sprouts and one
egg.
3. Stir fry for 1-2 minutes. Put off the flame, place all ingredients at one end of the
samosa strips, fold them and closed the edges with beaten egg.
4. Deep fry till golden brown take them out on pepper towel.
5. Serve with ketchup.

Mohammad Alam for F&B Production P a g e : 14/22

Hot saltish Potatoes

Ingredients
 Potatoes (boiled) ½ kg
 Salt TT
 Red chilli powder 1tbsp
 Green chilli (chopped) 2
 Coriander leaves(chopped) 3tbbp
 Cumin seeds 1tbsp
 Gram flour 5tbsp
 Egg 1
 Oil for frying

Method of Preparation
1. Mash potatoes in a bowl. add salt, red chillis, green chilli, coriander leaves and
cumin seeds.
2. Take some potatoes in your palm and shaped in to a small bowl. Put 1tsp tamarind
chutney in the middle and make a ball with it.
3. Mix egg and salt in gram flour to make a thick paste.
4. Heat the oil in a wok, dip potatoes balls in paste and fry in wok.
5. Take them out on pepper towels when they golden. Serve with chutney.

Tamarind chutney
Ingredients
 Tamarind pulp 1cup
 Salt TT
 Sugar 2tsp
 Red chilli powder ½ tsp

Method of preparation
Add all ingredients in tamarind pulp to make chutney

Mohammad Alam for F&B Production P a g e : 15/22

 KFC Zinger burger
Ingredients
 Chicken breast ½ kg
 Black pepper 2tsp
 Mustard powder 1 tbs
 Salt 1 tsp
 China salt 11/2 tsp
 Worcestershire sauce 2tsp (marinate for 24 hrs)
 Oil for Frying

For BATTER
 Flour 2tsp
 Baking powder 1/4tsp
 Corn flour 2tsp
 Egg 1
 Rice flour 2tsp
 Chilled water as needed
 Salt ½ tsp(mix all the above)

For coating
 Corn flakes 1cup
 Bread crumbs 1cup
 Chips 1cup (mix all in slightly grounded form)
 Bun
 Cheese slice
 Lettuce
 Mayonnaise

Method of preparation
1. Dip marinated chicken in batter than coat in prepared coating and deep fry to
become golden in colour.
2. Cut bun, spread mayonnaise on both pieces.
3. Put lettuce, chicken and cheese slice,
4. Serve hot with chilli sauce , ketchup and coleslaw.

Mohammad Alam for F&B Production P a g e : 16/22

Burgers

Ingredients
 Buns 6
 Butter 2 tsp.
 Bunch salad leaves 1
 Grated cheese optional 1/2 cup
 Tomato sauce 1 tbsp.
 Chilli sauce 1/2 tsp.
 Tomatoes 2
 Cucumber 1
 Capsicum 1

Method of Preparation:
Cut tomatoes, cucumber, capsicum in very thin round slices. Shred salad leaves
coarsely, keep aside. Slice buns horizontally in halves, apply a little butter all over. Cook
a little on both sides on hot griddle.
Keep aside.

For patties:
 Raw cooking bananas 3
 peas, boiled drained 1/2 cup
 Tomato sauce 1 tsp.
 Red chillies crushed 2
 Vinegar 1/2 tsp.
 Sugar powdered 1/2 tsp.
 Salt TT
 Oil 2 tbsp.

For patties:
1. Pressure cook whole crackers for 3 whistles or till soft. Cool, skin, chop, add peas
and smash coarsely.
2. Add all other ingredients, except oil. Shape into 6 round patties, the size of the
buns. Coat them with the oil, shallow fry on both sides on griddle, till light golden.
Keep aside, reheat when required.

Mohammad Alam for F&B Production P a g e : 17/22

Spicy Honey Wing
Ingredients:

 Chicken wings ½ kg cut into 2 pieces

 Salt ½ tsp
 Black pepper powder ½ tsp

Batter:
 Flour ½ cup
 Egg 1
 Corn flour 1 tbsp
 Baking powder ½ tsp
 Black pepper powder ½ tsp
 Salt ½ tsp
 Oil 1 tbsp
 Water as required
 Oil for frying

Method of Preparation:
1. In a bowl add ½ cup flour, 1 egg, 1tbsp cornflour,1/2 tsp baking powder ,1/2tsp
black pepper , 1/2tsp salt heaped,1/2tsp black pepper powder, 1tbsp oil and
water. Beat all the ingredients to make medium batter.
2. Marinate the chicken wings with the batter.
3. Roll the wings in dry flour & deep fry for 15 minutes till golden.

For Honey sauce:

Garlic 1 tbsp (chopped)
Chili sauce 3 tbsp
Worcestershire sauce 2 tbsp
Honey 2 tbsp
Ketchup ¼ cup
Oil ¼ cup

Method of Preparation:
1. Heat oil in a pan add chopped garlic and fry till
golden.
2. Now add honey, chili sauce, Worcestershire sauce
and ketchup.
3. When the mixture starts to boil, add wings & toss well to coat.
4. Garnish with chopped spring onion leaves.
5. Serve hot.

Mohammad Alam for F&B Production P a g e : 18/22

 STUFFED EGGS RECIPE
Ingredients:
 eggs (hard boiled) 4
 ghee / oil 1tsp
 chopped onions 1tsp
 cooked ground / minced meat 3tsp
 Salt TT
 green chili (chopped) 1
 ginger (grated) ½ tsp
 tomato paste 1tsp
 tbsp corn flour / corn starch 1tsp
 egg (beaten) 1
 coriander leaves (chopped) 1tsp
 lemon juice 1
 breadcrumbs for coating
 pieces of liver (fried) for garnishing 12
 Oil for deep-frying

Preparation:
1. Heat the oil in a frying pan and fry the onions till golden. Add the meat, salt, chili,
coriander, ginger, tomato paste and lemon juice and fry for about 5 minutes.
2. Cut the hard boiled eggs into half lengthways and Take out the yolks and add to
the frying mixture.
3. Cook for another 5 minutes and remove from the heat and allow cooling.
4. Stir the corn flour into the beaten egg, making a batter. Place the breadcrumbs
on a flat dish.
5. Fill the meat mixture into the yolk cavity of each egg half, cover with another half
to make complete egg shapes.
6. Dip the stuffed egg into the egg and corn flour batter and roll over the
breadcrumbs.
7. Heat oil in a kadhai / deep-frying pan over a moderate heat and fry the stuffed
eggs until golden all over.
8. Remove and drain on a paper towel. Serve garnished with fried liver, coriander
leaves and with chutney or sauce

Mohammad Alam for F&B Production P a g e : 19/22

 EGG OMELETTE RECIPE

Ingredients:
 Eggs 2
 Onion (finely chopped) ¼ onion
 Green chilies (finely chopped) 1-2
 Tomato (chopped), optional ¼ tbsp
 Chopped coriander leaves 2tbsp
 Salt To Taste
 Red chili powder or to taste 1/4tsp
 Milk 1tbsp
 Oil for fry

Method of Preparation

1. Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander,
salt & chili powder.
2. Beat the mixture until foamed.
3. Heat oil in a frying pan and add the mixture. Cook over low heat till mixture is firm
and flip it and fry the other side.
4. Serve hot with bread or Paratha.

Mohammad Alam for F&B Production P a g e : 20/22

 FLUFFY OMELETTE

Ingredients:
 2 Eggs 2
 Red Chili Powder 1/2tsp
 Salt to taste
 Milk 2 tbsp
 Curry Leaves Powder 1/2 tsp
 Oil 1 tsp

Method of Preparation:
 Separate the egg whites and yolks in two bowls.
 Add the chilly powder, milk and the curry powder to the yolk. beat thoroughly
with a wooden spoon and keep aside.
 Beat the white of the eggs until fluffy and double the volume in a stainless steel
basin.
 Add the yolk mixture to the egg whites.
 Heat the oil in a non stick pan and add the egg mixture.
 Cook on both sides till light brown in colour.
 Remove from the flame and serve hot.

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Mohammad Alam for F&B Production P a g e : 21/22

Garlic Bread
Ingredient

 French bread baguettes 2

 Butter 1\2 cup
 Garlic past 2-4
 Parmesan cheese 1\4 cup
 Salt TT
 Oregano 1 tsp
 Butter for spreading
 Shredded mozzarella cheese 2 cups

1. Slice the French bread diagonally into 3/4 inch thick slices.
2. Place the butter, Parmesan cheese, salt, oregano and minced garlic in a bowl and mix
with a spoon until smooth.
3. Spread a thin layer of the butter on one side of the slice and a thick layer of garlic mixture
on the other side.
4. Sprinkle mazzrolla cheese over the garlic mixture and arrange the slices in a single layer
on a cookie sheet.
5. Bake in a oven at 400F 200C) or mark 7 for 5-8 minutes or until edges turn brown. Turn
on the top grill of the oven and grill for 1-2 minutes or until the cheese is bubbly and
slightly brown. This will make the bread more crispy.
6. Serve immediately as a side dish with Pizza and Spaghetti.
7. If you REALLY love garlic, you could use freshly minced garlic instead of garlic powder.

Mohammad Alam for F&B Production P a g e : 22/22