Indenting
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NSK NOTES KUMARS RECIPE FILE INDENTING
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Transcript of Indenting
NSK NOTES KUMARS RECIPE FILE
INDENTING
NSK NOTES KUMARS RECIPE FILE
DEFINITIONIndenting is similar to a requisition which an interdepartmental document sent for lets say the requirements of stationeries, food, goods etc.However in terms of food, it is always refer to as INDENT.Which means a document stating the requirements of goods in terms of description of goods, the quality, the specifications, the units and quantity required is specified and sent to the stores who in turn will procure the same and dispatch the same to the department concerned.
Indent is a document stating the requirements of goods with the quantityrequired along with its specification. It is sent to the store department, whichin turn procures the items, and dispatches the same to the department on theday specified.
NSK NOTES KUMARS RECIPE FILE
NSK NOTES KUMARS RECIPE FILE
Use of indent as a control tool.The indent form is almost like a requisition form through this form the cooks orders perishables,ingredients, beverages and other required items required for the production, when they are required and how much is required?Then indent sheet has to be through a proper channel and it has to be approved by the departmental head.Through this form the stores have to supply those ingredients what is entered in the indent sheet.
NSK NOTES KUMARS RECIPE FILE
Apart from this it will act as one of the document to keep control On ingredients.On wastage.on pilferage.to get the right quantity and quality without any over distribution or under distribution.
NSK NOTES KUMARS RECIPE FILE
Points to considered while making an effective indent.
Usually the sous chef or chef will approve the indents and will be prepared by the station heads or CDPS of the particular department.next days menu has to considered.take extra care in the meat ordering.there should not be any over or under estimation.
NSK NOTES KUMARS RECIPE FILE
Ingredients accurate quantity has to be specified by the writer.As a indenter he should have a thorough knowledge of the rates and availability of all the ingredients.Seasonal availability and should have a knowledge to predict the actual quantity and quality needed.
NSK NOTES KUMARS RECIPE FILE
FACTORS AFFECTING INDENTING
Number of persons to be feed.Number of items in the menu.Choice provided on the menu.Number of non-veg. items on the menu and its vegetarian alternatives.Number of vegetarians.Beef, mutton, chicken eatters.Whether or Indian bread or only rice is included.
NSK NOTES KUMARS RECIPE FILE
Type of people to dine.Choice of desserts provided.If dry or gravy preparation.Selling price of the menu.Mis en place to be maintained.If ala carte or on a banquet or buffet.Silver, plated or buffet service.
ORDER OF WRITING FOOD ITEMS WHILE INDENTING
1. Non-veg items like fish, chicken, mutton etc. 2. Dairy products like milk, curd, ghee, paneer, butter, cream, khoya and eggs.3. Perishables -vegetables and fruits4. Non-perishables (flour, lentil, rice, oil, spices-whole and powdered)5. Any tinned products6. Sugar, dry fruits etc
NSK NOTES KUMARS RECIPE FILE
NSK NOTES KUMARS RECIPE FILE
INDENT SHEET Date- ------------- Menu1.------------------------------------------2.------------------------------------------3.------------------------------------------4.------------------------------------------5.------------------------------------------
Steps to be followed
1. Write date and menu.2. Write the ingredients in the given order.3. Post the qty of ingredients required for dish no 1.4. Cancel the blank boxes in col. for dish 1.5. Post the qty for remaining dishes in the same manner.6. Write the total of the qty written in the indent sheet, row-wise.
NSK NOTES KUMARS RECIPE FILE
