Personal Hygiene
1.Wash hands properly before cooking.
2.Keep nails short and clean.
3.Wear a clean chef coat or apron.
4.Wear a clean chef cap or hairnet.
5.Keep hair properly covered.
6.Take a regular bath and maintain body cleanliness.
7.Wear clean clothes every day.
8.Avoid wearing jewellery while cooking.
9.Cover cuts and wounds properly.
10.Avoid touching your face while cooking.
11 Do not cough or sneeze near food.
12.Use a clean handkerchief or tissue when needed.
13.Wash hands after using the washroom.
14.Avoid cooking when feeling sick.
15.Keep hands free from dirt and germs.
.
SAFETY TIPS
1.Gas/Stove Safety – Check for gas leaks and never leave the stove unattended.
2.Knife Safety – Handle knives carefully and always use a cutting board.
3.Heat Protection – Use oven gloves or mittens while handling hot utensils.
4.Proper Uniform – Wear a chef coat/apron, hairnet or chef cap, and closed shoes.
5.Personal Hygiene – Wash hands properly before and after cooking.
6.Keep the Floor Dry – Clean spilled water or oil immediately to prevent slipping.
7.Electrical Safety – Operate electrical appliances only with dry hands.
8.Hot Oil Safety – Never add water to hot oil and handle frying carefully.
9.Fire Safety – Know the location and basic use of a fire extinguisher.
10.Prevent Cross-Contamination – Use separate utensils and cutting boards for raw and cooked food.
( GULAAB JAMUN RECIPE)
Ingredients Required for Gulab Jamun
1.Milk (Doodh) – 6.5 L
2.Maida – 350 g
3.Vanilla Flavour – 2 ml
4.Baking Soda – 3 g
5.Sugar (Chini) – 1 kg
6.Oil (Tel) – 500 ml
7.Ghee – 225 g
8.Cardamom Powder (Elaichi Powder) – 2 g
Method of Preparation
1.First, all the required ingredients were measured according to the given quantities.
2.Milk was heated properly and prepared for making the Gulab Jamun mixture.
3.Maida and baking soda were added in the required quantity.
4.The mixture was mixed properly to form a soft dough.
5.Small equal-sized portions were taken from the dough.
6.The portions were rolled gently into smooth round balls.
7.Oil/ghee was heated in a suitable vessel.
8.The Gulab Jamun balls were fried on a low to medium flame until they became golden brown.
9.Sugar syrup was prepared separately using sugar and water.
10.Vanilla flavour and elaichi powder were added for taste and aroma.
11The fried Gulab Jamun balls were transferred into the warm sugar syrup.
12They were allowed to soak properly so that the syrup could enter inside the Gulab Jamun.
13After soaking, the Gulab Jamun was ready to be served
Cost Calculation
1.The total cost of all the ingredients used for preparing Gulab Jamun was ₹429.69.
2.The labour charge for preparing the product was ₹150.
3.Therefore:
Ingredient Cost = ₹429.69
Labour Cost = ₹150
Total Production Cost = ₹579.69
