Temperature Management Quality Assurance †Assignmenthelp.com

Question: Discuss about the Temperature Management for Quality Assurance. Answer: Introduction: First of all, chana dal is soaked in water for 2 hours. After this, the water is drained and the dal is transferred in pressure cooker. Salt and 3/4th cup water is added to the dal and cooked on medium flame. Cooking of the dal depends on the size of the pressure cooker. The cooked dal is transferred to colander for removing the excess water. After allowing it to cool for 10 minutes, fillings are prepared for the tikkis. Here the ingredients are chana dal, dry mango powder, garam masala powder and red chilli powder. After this, mashed potatoes, chopped green chilli, corn flour, lemon juice are taken in a bowl and are mixed well. This mixture is then filled in the centre of the dough and wrapped. These are then fried in hot oil, until golden brown. For the chaat, these balls are topped with curd, onions, sauce and namkeen. Dough is prepared, from whih triangle shaped balls are made. Into these balls, spiy and mashed potato fillings along with other vegetables are added and fried till golden brown. Finally, mint raita is used as a side dish to make the dish complete. (The presence of corns makes the dish crispy. Along with this, coriander and red fritters are used as filling to increase the taste factor of this dish. Mango chutney dip is presented as a side dish) A batter is prepared mixing flour and spices and whisked through water until a smooth consistency is achieved. Then the batter is left for half an hour to cool down. The corn kernels are cut into half. These kernels are then mixed with onion and coriander and mixed thoroughly into the batter. Small balls are rolled from the batter and fried in hot oil until golden brown. Deep frying method is used here for serving the fritters hot with mango chutney. (This is a dish, where small pieces of chicken are marinated in the spices, of which star anise is the major one. The deliciousness of this dish is increased by roasting the chicken in smoky tandoor) Small pieces of chicken are thoroughly washed. When they are ready for preparation, they are marinated in the spices, where star anise is one of the important spices. Instead of cooking in oil, the marinated chicken is roasted in tandoor until golden brown and blackish shade appears on the chicken body. First, the lamb meats are washed thoroughly so as to remove all the dirt. The cleaned lamb pieces are chopped and put into the spices. After coating the lamb pieces with the spices, they are hand pressed into the skewer. Here, the lamb pieces are thoroughly cooked. Through the skewer, the lamb pieces are grilled in the tandoor, which makes the dish spicy and more interesting. Yeast and sugar are taken in a glass measuring cup. Water is added and stirred well. The mixture is left to rest for 5 minutes until it attains a foamy texture. After this, flour and salt are mixed in a large bowl. A hollow structure is made in the centre of the flour, where the yeast mixture and vegetable oil is poured. A dough is formed, which is placed in the oiled bowl. The dough needs to be turned so as it is coated with adequate oil. Meanwhile oven is heated at 400 degree Fahrenheit. On the other hand, olive oil and rosemary leaves are mixed together. Balls are created from the dough. Rolls are created in circular motion, which are placed in baking sheet and covered with the rosemary mixture. Until the balls are puffed and appear golden brown, they are baked for 10 minutes. Water, sugar and crushed cardamoms are mixed together. Into this, flour, milk powder and soda are added. Within this, ghee is added and all of the added ingredients are thoroughly mixed. This mixture prepares dough from where small circular balls are prepared. These balls are then inserted into the oil, when it is medium. Uniform stirring and frying makes the ball golden brown. After this, the balls are dipped in the hot sigary syrup. The carrots are thoroughly washed and peeled. Then they are grated and put in a pan with almond milk and dairy milk. The mixture is them allowed to simmer on fire. Continuity needs to be maintained while maintaining the stirring in between. After 15-20 minutes, cardamom powder is added and stirred. Before serving, it is garnished with butterscotch ice cream and pistachio toppings. (It is mainly a pudding made from saffron rice. Saffron infused milk, enriched with pistachios makes the dessert provide the customers a sweeter tooth to eat this desert) The rice is washed and excess water is drained. After this, the rice is put in a bowl and covered with water. For 2 hours, the rice is left covered, so that the water is soaked. As a sequential step, coarse paste is made out of the rice. This rice paste is combined with milk, sugar, cardamom and saffron in a heavy bottomed saucepan. The mixture is left to cook on simmer over medium heat. Frequency needs to be maintained for about 25 minutes. After this, almonds and pistachios are added to the mixture, which needs to be vigorously stirred. After this, the heat is turned off and the phirni is left to cool. The remaining almonds and pistachios can be used for the garnishing purposed. Raw materials required Meat / chicken for the non vegetarian food items. Fresh vegetables for the vegetarian food items. Dairy products such as paneer, milk and butter. Authentic Indian spices for Indian flavoring. Seafood and fish. Other miscellaneous materials. Details of the suppliers The restaurant will maintain the food quality of them and thus the raw materials will be sources only from the certified suppliers. Meats will be sourced from the Haverick meats. They are one of the leading meat suppliers in Sydney. Moreover, they already supplies meat to various renowned restaurants. They are also HACCP, Aus-Meat, HALAL and MSA certified. Thus, it will be easy and reliable to trust them as the meat suppliers. Fresh vegetables and fruits will be sourced from L.J. Parthenos Son Pty Ltd. They are operating as vegetables wholesalers for a quite few years. Several renowned restaurants are there in the customer list of them. Dairy products will be sourced from real dairy Australia. They offers high quality milk and other dairy products. Indian spices can be sourced from Spice merchants. They are one of the leading spice importers in Australia. Moreover, they supply their products to more than 1000 organizations. Due to the reason that they source their products from the Indian subcontinent, thus the authentic quality and taste can be gathered. Fish and other seafood will be sourced from MG seafood wholesalers in Sydney. They are one of the prominent players in this sector and supply their products to various renowned organizations. Supply chain management The stock for the raw materials will be kept for 1 week and with having stock for 5 days, the order will be given. It is being estimated that it will take the suppliers approx 2 days to deliver their products. The goods will be received by the operation department. A separate warehouse will be maintained for storage facilities (Christopher 2016). Operations department will be responsible to handle the inbound and outbound activities from the warehouse. They will also be responsible for the quality control. A lab will be initiated in the warehouse to check and monitor the inbound supplies. In addition, the temperature of the warehouse will be maintained in order to keep fresh the perishable items (Aung and Chang 2014.). References and Bibliography Aung, M.M. and Chang, Y.S., 2014. Temperature management for the quality assurance of a perishable food supply chain.Food Control,40, pp.198-207. Bonner, F. (2015). The Mediated Asian-Australian Food Identity: From Charmaine Solomon to Masterchef Australia.Media International Australia,157(1), 103-113. Christopher, M., 2016.Logistics supply chain management. Pearson UK. Kershen, A. J. (Ed.). (2017).Food in the migrant experience. Routledge. Philips, D. (2016). Cooking Doesn't Get Much Tougher than This: MasterChef and Competitive Cooking.Journal of Popular Film and Television,44(3), 169-178. Ray, U. (2015).Culinary Culture in Colonial India. Cambridge University Press. Rivera, C. (2016). Diasporic Anglo-Indians in Australia, Canada, New Zealand And The UK: A Review of The Scholarly Literature.International Journal of Anglo-Indian Studies,16(2). Shaw, P., Panda, S. (2015). Spices commonly consumed in west Bengal IndiaAn appraisal.Int. J. Life Sci,4(2), 129-133. Whitton, C., Ma, Y., Bastian, A. C., Chan, M. F., Chew, L. (2014). Fast-food consumers in Singapore: demographic profile, diet quality and weight status.Public health nutrition,17(8), 1805-1813. Worsley, A., Wang, W., Ismail, S., Ridley, S. (2014). Consumers' interest in learning about cooking: the influence of age, gender and education.International journal of consumer studies,38(3), 258-264.