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NCT Delhi - Section

Section 83 in Delhi Prisons (Transfer of Prisoner, Labour and Jail Industry, Food, Clothings and Sanitation) Rules, 1988

83. All articles to be weighed out to the cook—Details of the preparation of food.

- All articles of diet, shall, when possible be -weighed out to the cooks in a state ready prepared for cooking. The following instructions shall be attended to :-
(1)Wheat before being ground into flour should be thoroughly freed from dirt, unsound grain and any other deleterious substances. The flour shall be sifted through a fine perforated zinc sifter (No. 6 gauze) or equally fine wire-gauze.
(2)The statement showing the weights of uncooked and cooked rations, should be checked by the Superintendent every Monday
(3)Antiscorbutics must be used in the fuel weight of the edible parts, proper allowance being made for husk, seeds and fibre. This can be done by finding out by experiment what proportion the edible part peers to the whole.
(4)Succulent fresh vegetables when available should be used in the dietary in preference to dried vegetables. They should be freed from stalks, decayed and fibrous portions and cut up ready for the pot before being weighed out. Arrangements must be made for an ample and continuous supply of vegetables during the hot and rainy months; more especially those kinds which are of antiscorbutic value such as onions, Roman cabbage, potatoes when obtainable and country radishes, Brinjals, melona, pumpkins, saga have very little nutritive or antiscorbutic properties.
(5)The mustard oil/vanaspati should be well heated before being mixed with the vegetables, and heated and flavoured with fried onions, before being mixed with the dal.
(6)The condiments and salt should be added in the presence of the Deputy Superintendent or Medical Subordinate or other superior official, to the dal and vegetables while they are being. or immediately after they have been cooked. A large quantity of condiment mixture should be prepared at one time, so as to preserve the due properties of the ingredients and avoid the necessity of weighing them in small quantities.
(7)The maximum loss allowed for cleaning and winnowing the various grains and pulses is :—
Wheat 3.75%
Dal, urd 4.30%
Dais, mung, moth, rawan and maser 3.75%
Gram for perching or boiling 1.25%
Dal gram 3.75%
Tamarind 10.00%
Wheat for Dalia 1.25%
When the actual loss in cleaning is less, it, and not the maximum loss allowed, should be calculated in the accounts.