Vijay

Please correct me Anna if I am wrong. So do you mean to say cream of asparagus is not a choice of children? But when I tasted this soup in our commercial restaurant unit it was awesome (may be for me). The raw flavor was not dominant. I thought to propose it to the school. Earlier I used to send cream of corn, cream of tomato. For three to four months they didn't object but recently I was told to completely stop sending soups. I feel the teachers at school not following the proper serving method. Apart from this, could you direct me is there any forum here which explicitly discusses on "transportation of food and food packaging". I have every day requirement to transport prasadam (food offered to lord) across twenty to thirty kilometers of the city. For Indian food transport we have SOPs but did not have for foods like sandwiches, burgers etc.. Please suggest

I did recently asparagus soup for the children of a pre-school. I followed the recipe but after completion the raw flavor of asparagus soup is persisting. This may be my concoction also. But the same soup which I tasted hot in a fine dining restaurant didn't have this raw flavor. After the completion of soup There is a transport of almost 1.5 hour and children take after another 2 hours. The teachers say they reheated and served to the children but their complaint is children didn't like it. So they told me remove from the menu . I am disappointed. Should I ask the teachers why the children didn't like? Is the reason for their dislike is because of the raw flavor of asparagus in the soup which I suspected initially when I made? Here is the recipe I followed. http://www.onceuponachef.com/recipes/asparagus-soup-with-lemon-and-parmesan.html I have excluded onion, garlic and chicken broth from the recipe as we have a prohibition to use them in our cooking. Rest all the recipe remains the same.

Thank you Kayb and Paul.

Thank you Lisa! We make the dough two to three hours before. The video what you posted is very informative. However the all purpose flour is very easy to handle compared to wheat flour in terms of rolling etc. And about volunteers..... Because it's our daily affair, I am having doubt whether they attend every day. They may get tired also because of our cooking volume. Tomorrow I am going to buy a bigger frying pan and try to check whether it's a feasible approach.

We have an apartment program exclusively for our guests. We supply snacks (sweet and savories.). A genuine request from them is they want to avoid deep fried snacks as all of them are aged above 45 years. I have given them some varieties like oats pudding, cheese crackers baked, fruit salad, milk pudding, juices. I am running out of options. Could point me some more options and varieties like the below. The problem is I am not able to find the ingredients here in India for some dishes shown. But I I like the concept what has been implemented which suits my exact requirements

another version of Indian bread "roti" is being made. This Roti is a dry version of Paratha. However machine making does not produce the quality compared to hand made. https://www.quora.com/What-is-Better-Handmade-chapati-Vs-Roti-maker-Chapati As our priority is quality, for limited bulk cooking we are planning to use a bigger frying pan than what is used in the below. I feel it may solve our problems. Please suggest suggest

As part of different festivities we are required at our organization to do bulk cooking of Indian dishes. Recently there is requirement to cook 1200 numbers of Paratha (Indian flat bread). We have to three hours of time with three manpower. The machine cooking which we use in another production unit for bulk cooking of tens of thousands Indian bread is fast but will not yield the desired taste. Here we have a exclusive requirement from our donors, sponsors, youth and we have ruled out the possibility of using machines as taste is and quality are our primary factors. Please suggest me the best way to accomplish this. I have searched over online but didn't come across a good practice. Thank you.

Respected participants, I am Vijay from India, part of charitable institution's non-revenue cooking division. I have the responsibility to oversee, manage quality, quantity and distribution aspects of different dishes we cook in our institution. I am coming across several operational issues relating to production and distribution. The host, Smithy directed me to give an introduction about me here in this forum. Please accept my respects and guide me to serve our customers better. Our customers include general public, donors, youth etc.. I conclude and thank you all for your guidance.