MENU - 5

Consomme Celestine
Ragout of 3 Mushrooms
Caesar’s Salad
Potato Bread
Jelly Ganache Tart

Consomme Celestine

INGREDIENTS:
Consome 1 Lt
(ref 1st yr journal)
For Pancakes
Refined flour 115g
Egg 1 no.
Milk 150 ml

PROCEDURE:
1. Make the batter and prepare thin pancakes.
2. Cut into juliennes and garnish.

Ragout of 3 mushrooms.

INGREDIENTS:
Ch. Veloute 250 ml.
Button mushrooms 200g
Oyster mushrooms 50g
Onion 50g
Butter 40g
Garlic 10g
Parsley ½ bunch
Pepper 2g
Salt as req.
Fresh cream 30 ml.

Black trumpets 5,165/= per 500g
Porcini Choice 2,340/= per 500g

PREPARATIONS

1. Trim and wash button & oyster mushrooms.
2. Slice all mushrooms thickly.
3. Wash and finely chop parsley.
4. Peel and slice garlic into slivers.

METHOD:
1. Heat Butter and garlic.
2. Sauté onions till lightly brown.
3. Add mushrooms, sauté lightly.
4. Stir in veloute and mix well.
5. Cook for a few minutes.
6. check seasonings. Add salt, pepper, cream, and finally adjust the consistency.

PRESENTATION:
Place a portion of Roseti on a plate and top with a portion of ragout. Sprinkle chopped parsley on top and serve hot.

STANDARD:
Smooth creamy mixture, light beige in colour, good flavour of mushrooms, adequately seasoned and served hot.

Potato Bread
No of por. 10
INGREDIENTS:
Refined flour 250g
Yeast 10g
Egg yolk 1 no.
Fresh cream 75ml
Potato 100g
Butter 10g
Turmeric a little
Salt 8g
Coriander seeds a little

METHOD:
1. Boil the potatoes and mash them well. Mix the cream and turmeric powder.
2. Mix the potato mixture with the flour.
3. Make a well and add yeast, sugar and make a soft dough. Cream fat & salt and add.
4. Divide the dough into 10 small portions and place them on a greased tray.
5. Press the tops of the rolls and put the crushed coriander seeds.
6. Keep for proving.
7. Bake at 200C for 10-12mins

CAESAR’S SALAD

INGREDIENTS:
Romaine lettuce 100g
Iceberg lettuce 100g
Sliced bread 2 slices.
Garlic 2 flakes
Small tomato 50g
Parmesan cheese 20g
Sauce gribiche
Bolied egg yolk 1no.
Oil 100 ml
Mustard paste 1 tsp
Salt to taste
Pepper a pinch
Vinegar 10 ml

PREPARATIONS:

1. Break lettuce into largish pieces.
2. toast the bread.
3. Peel garlic and rub onto the toast. Cut into ½” squares.
4. prepare gribiche sauce using boiled egg yolk and proceed as for mayonnaise.

PRESENTATION

Toss lettuce, croutons and tomatoes. Drizzle and sprinkle parmesan(shavings and powder). Keep chilled.

STANDARD

Crisp pieces of lettuce with croutons and tomatoes adequately seasoned with sauce gribiche. Serve chilled.

Jelly Ganache Tart

INGREDIENTS:
For ganache
Cream 90ml
Dark chocolate 140g
Butter 40g

For Jelly
Water 200ml
Orange jelly 45g

For sweet paste
Icing sugar 35g
Margarine 90g
Refined flour 95g
Cocoa powder 10g
Eggs 1no.

Chocolate for brushing 20g

METHOD

For Ganache
1. Boil cream
2. Add in chopped chocolate.
3. When at 40*C, add softened butter and mix.

For Jelly
1. Boil water and add in jelly crystal.
2. boil for another minute and cool down.

For sweet paste:
1. Cream margarine and icing sugar. Add in the refined flour to which cocoa powder is added.
2. Incorporate egg and get a smooth dough. Cool down.
3. Line 3 small pie tins and dock. Blind bake at 180*C for 15-18 min. Cool down.

ASSEMBLY
1. Spread chocolate on the tarts with a brush.
2. Pour in jelly till half level and keep for setting.
3. Pour ganache on top and set in refrigerator.

SERVICE/PRESENTATION:

Garnish with a quenelle of cream.

PRESENTATION:

Well set jelly and ganache in a tasty pastry base with a rich chocolate taste.

Notes - FOOD PRESENTATION

FOOD PRESENTATION

Finally, the real test has come. It is time to put away the spatulas and the whisks. The food must be served. It is important that the creativity and the skill that went into the cooking, baking or otherwise preparing the food are not wasted because of sloppy presentation.. While Food Preparation is a science, Food Presentation is an art. Good plate presentation results from careful attention. How food is presented is as important as how it is prepared. Poor presentation of well-prepared food lowers its value. Throughout history, man has adorned and decorated his food in one way or the other. Whether this was done in extreme measures or in a very simplistic manner, the intent was to make it more appealing.

The final step in food preparation is to justify the hours of hard work spent in cooking the food by serving and presenting it properly. Service is the process of delivering the selected food to diners in the proper fashion. Hot food should be served hot and on heated plates. Cold foods should be served very cold and on chilled plates. Presentation is the process of offering the selected food to the diners in a fashion that is visually appealing. When presenting food, remember that diners consume first with their eyes and then with their mouths. The food must be pleasantly and appropriately colored, cut or molded. The colors, textures, shape and arrangements of all foods work together to form a pleasing combination on the plate. Plates should be neat and clean.

Presenting food properly required a high level of skill, knowledge and imagination it is much more than just placing a sprig of parsley on a plate beside the steak or the chicken. The key word in plate presentation is BALANCE. It is a balance of color, texture, size, shape. And then there is Temperature. The food presented must be appropriate to the occasion. It must be matched to the likes and often the beliefs of the guest. Presentation must complement the food, not disguise or hide it. Failure to do these things will doom to failure the best of dishes.

BASIC FACTORS OF PRESENTATION

Temperature:

Good presentation of food means nothing if the food is not served at he correct temperature. To ensure the quality of hot food, it must be served on hot plates. All food should also be of the right temperature before it is placed on the plate. Hot food should be covered with warm food/plate covers to retain the temperature. It is vital that hot food is served to the customer immediately.

Cold food should be served on chilled plated. It should be thoroughly chilled before serving – either refrigerated or held on ice before plating. As with hot food, cold food too should be served immediately after plating.

The most basic factor in Food Presentation is Temperature. HOT FOOD SHOULD BE SERVED PIPING HOT AND COLD FOOD MUST BE SERVED CHILLED. Successful co ordination of temperatures required good planning and execution.

Flavor:

A plate of food is intended to be eaten. This means everything on the plate. When the guest begin to eat, they do not eat first the meat, then the potatoes and then the vegetables. They take bites of each. At any time, the mouth of the guest contains the flavor of every food that is on the plate. If the combined flavors of the items are not pleasing, then the meal is a failure. No matter how well each item on the plate is prepared, if the flavors are not complementary, the effect is not pleasing. It is not enough to ensure good preparation. You must also ensure a good balanced presentation of the flavors. Escoffier said that a meal is like a symphony. It should begin softly, gradually building to a grand finale. He understood that it is the melding of the flavors in the mouth, which determined the pleasure of the meal.

To place shrimp in cream sauce on the same plate as sweet and sour cabbage is to create an unpleasant taste for the guest. The acid in the cabbage will curdle the cream in the shrimp sauce as they meld in the mouth. It is this type of mis- matching that should be avoided. Both dishes may have been excellent if they had been served separately. Yet, when served together, the effect was undesirable. Balancing flavors on the plate become easier once you understand the nature of foodstuff and ingredients. To begin, remember, rich is served with lean, sweet with sour and sweet with spicy. The goal is to produce a pleasing, not overpowering, taste experience for the guest. If everything on the plate were highly seasoned or sweet would be overwhelming for the taste buds. Remember that it is flavor, which makes the food enjoyable. However, flavor is not always obvious to the eye. It is necessary to create eye appeal in presentation, which leads us to the next part of this discussion.

COLOR

Although a plate of Fried fish and French fries may taste good, it has minimal eye appeal. Everything is brown in color and crisp in texture. It offers little variety or excitement for the eye. A simple addition of a portion of Cole slaw on a bright green lettuce leaf will transform the plate completely. It improves not only the flavor and the mouth feel of the dish but provides color and contrast to the eye. In presenting food, hot or cold remember that multiple colors are more eye appealing. Yet, however, too many colors can create a gaudy and confusing effect. The colors used on the plate should be natural. Artificial and non-food colors should be avoided color. The use of fruit and vegetables with a meat dish will always improve the color, but must be appropriate. The plate should be empty when the guest finishes eating. Therefore color on the plate should be part of what is to be eaten. A sprig of parley might add color but is of no use if it is left behind on the plate.

SHAPES

Eye appeal can be gained not only through color but through the shape of the food as well. As with color, variety is the key. A plate of meat balls, new potatoes and brussel sprouts may taste good and have a pleasing color. Yet it is boring…everything is round. Replace the sprouts with green beans and the potatoes with mashed potatoes. You now have variety not only in the color but also in the shapes. The effect is pleasing to the eye. The variety in shapes is limited only by your imagination. There are a great number of different cuts of fruit and vegetable which can be produced in quantities. Use a variety of cutters : rounds, triangles, squares and half slices to improve your presentation without too much effort. Choose foods whose natural shapes complement each other.

TEXTURE

Texture in food presentation takes two forms. One is the way food feels in the mouth: crunchy, soft, firm. The second form is the exterior appearance of the item. Does it look soft and yielding, or hard and unyielding. Is it liquid, solid, viscous, Is it dull shiny, wet or dry? Texture is all of these. As with flavor, color and shapes, variety is the key to using texture. Food presented in a group must be balances in texture. Soft, firm and crunchy textures should be judiciously mixed on the plate. A crispy fried chicken would go well with a portion of mashed potatoes. Physical textures would include: smooth, coarse and solid. Visual textures would include : pureed, speckled and patchy.

GARNISH

Food presentation is often referred to as garniture. This is defined as the process of garnish. In the classical French kitchen the terms garni and garniture have a long history. It was unthinkable to write a menu without the classical garniture of each particular dish. The French kitchen had many simple and elaborate garnishes which were often named after diplomats, politicians, places, regions and even events. Some of these classical garnishes are still used today in the modern kitchen. They act as a base to develop new and different presentations.

MODERN PLATE GARNISH

Today the term garnish is widely misused. A sprig of parsley, a leaf of lettuce, a slice of orange is placed on the plate next to the steak or a piece of fried chicken. This might add to the color of the plate but does little else. It is not functional and is more often than not left behind on the plate. Use imagination and thought before applying a garnish. Very often, if the plate has the proper balance of the five basic factors, no garnish is required. Where there is poor contrast, such as steak and baked potato, a simple garnish may be required for contrast. However, this should be appropriate to the food, functional and edible.

Currently, there is a shift towards smaller portion sizes with good nutritional balance. Plates should not be overcrowded. The plate is best when simple yet elegant to the eye. The plate should present a combination of foods working together. It should not be several components that happen to be on the same plate. Harmony and unity is a combination that pleases the eye. It is one in which no one particular item is overbearing. This does not mean that one item may not be dominant, but that the others present complement it. Of primary importance is that the portion size match the plate size. It should not look crowded nor sparse. Each item should logically balance with the other. It would be wrong for the vegetable portion to be larger than the meat which is the main item. The meat is the central focus of the plate and the vegetables should only complement and highlight the meat, not overshadow it. Some simple and basic guidelines are given below. These should be used together with the five basic factors already mentioned.

THE PLATE:

Properly cooked, neatly cut and appropriately molded food should not be haphazardly slapped onto a plate. Rather, you should coose and position the food carefully to achieve a plate presentation with a balanced and harmonious composition. The composition can be further enhanced by use of garnish and sauces. They will not affect the flavour of the food per se but they can make the presented food more attractive.. some garnishes like the addition of chopped nuts to a dessert or painting the plate with two sauces will add flavor and texture to the dish.

Choosing the plate: Restaurant china is available in a variety of shapes sizes and colors. It is the chef’s responsibility to choose an appropriate plate for a particular dish. Most plates are round, but oval, square and even triangular plates are now available. Plates are also available in a variety of sizes. The traditional 12” plate for a main course is no more essential and necessary. Plates are also typically concave and their depths vary. Absolutely flat plates could also be used now. The rule should be that plates must be large enough to hold the food comfortably without over crowding. Portion size should determine the size of the plate. The plate should highlight the food and not take away from it. Highly patterned plates should be avoided. That is why, most chefs prefer simple white plates. Colored plates could be used to accent food however. The obvious choice is to contrast dark plates with bright or light colored foods and light plates with dark colored foods. The shape of the plate could also contrast the food. Round shaped foods in a square/rectangular plate. The food should always be the focal point of the presentation; the plate should only serve to enhance this presentation

PLATE ARRANGEMENT – SOME GUIDELINES……

1. Keep food off the rim of the plate. The well of the plate is where the food should be, If the food is too much for the well of the plate, then get larger plates or reduce the amount of the food.

2. Arrange the food in unity. Do not have the food spread to all parts of the plate. The focus should be on the center of the plate, not on the edges and the rim.

3. Place the food in the most attractive manner. The better side of the meat on top. The bone of a chop should face away from the guest.

4. Sauces can improve plate presentation. Serve the sauce around or under the food….never on the top of the main item. Be careful not to over sauce and drown the food. Serve extra sauce separately in a sauce-boat. Keep sauces light and natural…not heavy and pasty.

5. Refrain from using the same pattern over and over again in the different courses.

6. Garnish only when necessary. A garnish is added for balance and must be functional.

7. Simplicity is the key. It is more attractive to have a simple plate presentation rather than a complex one. Elaborate designs are often confusing and time consuming. They are unpleasant to the eye if not done properly.

To conclude, presentation of food requires skill and practice. It is not just a matter of putting the food onto the plate and sending it out to the guest. The time and effort spent on preparation of the food can be spoilt by a sloppy and shoddy presentation. There is a great deal of opportunity for creativity and imagination. Experiment, develop and originate your own unique style. Use classical garnishes to good effect. Balance is the key and, if achieved, quality is the result. The meals you serve to your guests will be symphonies and will be long remembered.

VERNON COELHO

ihm mumbai

2009-2010

Notes - LE GARDE MANGER

LE GARDE MANGER

The Larder or Garde Manger as it is known in French, is a department set aside for the storage of perishable foods, both raw and cooked, and where such foodstuff such as meat, fish, poultry and even game are prepared and made ready for cooking. In this department too, all cold items found on the menu, such as hors d’oeuvre, cold fish or meat dishes, cold sauces salads and salad dressings and charcuterie are prepared and dressed.

For these functions to be effectively carried out, it is essential that:

1. The larder should be separate from the kitchen and located in a cool place. At the same time it should be close to the kitchen to avoid undue running about between the two departments which are closely inter- related. It should be light and airy and well ventilated, sufficiently spacious to allow the staff to carry out their work efficiently. During the setup of the larder, enough attention must be paid to the physical attributes such as the flooring, tiling, exhaust systems, ventilation and lighting, both natural as well as artificial.

2. It should be fitted with the necessary equipment that would be required to carry out the work. Equipment could be classified as heavy, light and miscellaneous (see attached list for the classification of the equipment).

3. There should be adequate and well trained staff. Most of the work in the larder is of a specialized nature and requires proper training and understanding.

Breakdown of work

It naturally follows that the work in the larder needs to be broken down into various sections and each section is the responsibility of a chef trained in that area. The Chef Garde Manger who is the over all in charge of the department allocates the duties. His assistants are called either assistant chefs or commis garde manger. Depending upon the volume of the work, the number of sections will vary and so will the number of the staff required. At times in a small establishment, the larder chef may work single- handed, and carry out all the work himself.

The sections could include:

- Hors d’oeuvres and appetizers

- Cold sauces

- Salads and salad dressings

- Vegetables and vegetable carvings

- Fruit and fruit carvings

- Other Non edible displays (like ice carvings)

- Sandwiches and canapés (for buffet functions)

- Charcuterie

- Vegetable Pre preps (commissary)

- Butchery (including fishmongery and the ecaillage)

Very often, in smaller establishments, the sections could be collapsed into smaller units doing more than one task and one chef /commis could be responsible for more than one section.

Responsibilities of the Chef Garde Manger

The responsibilities of the Larder Chef are many and varied. He is responsible to the Executive chef for the smooth running and operation of his department. He is responsible for all menu planning, developing new dishes, standardizing the food items produced in his department. He is also responsible for co ordination between his staff and has to make sure that they have understood the work required from them and the production schedule, either daily or weekly. This co ordination also extends to the other departments and different kitchens as the Garde Manger does inter act with then all. Training is another important function he has to carry out. As I have mentioned earlier, the work of the larder is of a highly skilled nature and involves a lot of expensive ingredients, procedures and equipment It is therefore imperative that the staff is well trained. With regards to the staff, the larder Chef is also responsible for their scheduling and duty rotas. A lot of pre preparation is done in the larder for the other departments and satellite kitchens. Their requirements must be made available well in time. He also has to maintain registers to record the receipts and dispatch of the foodstuff. He is also responsible for maintaining hygiene and sanitation standards in the department. Remember, a lot of the foodstuff being processed here is in the raw state and susceptible to contamination and possible food poisoning. Kitchen safety and Food safety are crucially important. In this day and age keeping abreast of modern trends is also important. This relates to current eating habits, new equipment and new products that have been introduced in the market that will help the Chef Garde Manger in his work. Doing market surveys, visiting other hotels and interacting with other chefs will help in this regard. Control is another important aspect of the chefs role. Understandably, this is a difficult task in a department that does not have any sales figures to measure against. But controlling pilferage and losses due to poor storage as well as standardization and portion control will all help.

Larder Control

If the larder is to be run effectively, efficiently and economically, it is essential that the Chef Garde Manger exercise strict control over the foodstuff received and stored in the department. This will involve:

1. Checking the quality and quantity of all food received in the department.

2. Ensuring that all food stuff is stored at the right temperature and that they can easily be checked

3. That the food is protected from contamination by vermin.

4. That portion control is ensured.

5. That stock is regularly turned over.

6. That food is not over stocked.

7. A simple daily stock sheet to be maintained by each sub department.

8. Every possible effort is made to ensure the highest standard of hygiene.

9. Pilferage is discouraged and controlled.

A simple control system should be installed to keep a check. It should be simple to use otherwise at busy periods it will be ignored and this will itself defeat the purpose of control.

List of Equipment, Machinery and Tools

In order to ensure that the work in the department is carried out efficiently, it should be properly equipped.

Good equipment will help in carrying out the tasks effectively and cut down on wastage. Heavy equipment especially, must be carefully selected as the investment should last several years. Heavy equipment should be properly installed by the manufacturer and correct operating procedures explained to the staff concerned. This is specially for processing equipment which have sharp blades and several small removable parts.

Heavy:

- Refrigeration equipment including refrigerators, walk-ins, reach-in, pull outs, traulsen, deep freezers, bottle coolers, ice machines, coolers and chillers.

- Food Processors with attachments for grinding, pureeing, kneading, mixing,

- Buffalo choppers, bone saws

- Gas range, boilers, heaters (if required)

- Weighing scales Electronic and manual

- Steel tables, cupboards, storage racks and sinks

Light:

- Mixers, juicers

- Butchers block

- Storage bins and shelves

- Slicers

- Blow torch

- Pots, pans, stockpots

Miscellaneous:

- Frying and flat spoons

- Assorted knives

- Butchers saw (Tenon and bow)

- Butchers chopper

- Filleting knives and palette knives

- Piping bags and assorted nozzles

- Peelers, fancy cutters, mandolin slicer

- Wooden spoons and mushrooms

- Cutlet bat and steak hammers

- Larding and trussing needles and pins

- Lemon zesters, decorating knives and vegetable scoops

- Skewers, butchers hooks

- Brining syringe, brinometer, assorted thermometers

- Assorted trays for storage of food.

All small equipment must be washed and cleaned and dried after every use.

For further reference:

The Art of Garde Manger

Vernon Coelho

2006-07

ihm mumbai

MENU 4

Tian of Exotic Vegetable Ratatouille with Red Wine Reduction

Clam & corn chowder

Green Salad

Bread Sticks

Lemon Cheese Cake

Tian of Exotic Vegetable Ratatouille with Red Wine Reduction No. Of Por.: 4

Ingredients: Quantity:

Puff Pastry squares 200g

Leeks 30g

Asparagus 50g

Broccoli 50g

Zuccini 50g

Yellow Squash 50g

Mushrooms 50g

Onions 50g

Tomatoes 100g

Garlic 15g

Salt to taste

Olive oil 30ml

Mixed herbs 1 tbsp

Balsamic vinegar a little

Pre-preparation

1. Cut Puff Pastry into squares 2 ½ “x 2 ½ “. Bake.

2. Prepare the vegetables and cut into fairly small and even pieces.

3. Blanch the vegetables and refresh.

4. Blanch and concasse the tomatoes.

5. Peel and finely slice/ chop the garlic.

6. Reduce the Red wine.

Method

1. Heat the oil. Add in the garlic. Add the onions and sauté lightly.

2. Add the concasse tomatoes and simmer to prepare a thick sauce.

3. Add the prepared vegetables and remove from the fire.

4. Reheat the sauce and check the seasoning and the herbs.

5. Adjust the consistency.

Presentation

Arrange squares of Pastry & vegetables in layers to form a tower (Tian). Drizzle red wine reduction on the plate and serve.

Standard

Neatly cut vegetables with a tasty & tangy tomato sauce with fairly thick consistency, vegetables must retain their colour. Pastry should be evenly browned with crisp texture.

Clam & corn chowder No. of por: 4

Ingredients: Quantity:

Béchamel sauce 30 ml

Cheese 60 gm

American corn 20 gm

Corn (cream style) 60 gm

Carrot 60 gm

Capsicum 20 gm

Clams 100 gm

White wine 20 ml

Salt to taste

Pre-preparation

1. Grate cheese, dice carrots and capsicum.

2. Scrub the clam and steam open with wine.

Method

1. Bring creamed corn to a boil.

2. Add béchamel sauce and cheese.

3. Simmer and then add carrots and capsicum. Remove clam meat from the shell. Add to the soup along with cooking liquor (steaming).

Presentation

Adjust consistency and seasoning Reheat the soup and serve hot.

Standard

Thick consistency and white in colour, good flavour and corn cheesy taste and adequately seasoned. Serve hot.

Green Salad No. of por: 4

Ingredients: Quantity:

Lettuce (Iceberg) few leaves

Cos lettuce few leaves

Frezie lettuce few leaves

Croutons 20 gm

Cherry tomatoes 8-10 nos.

Spring onion 1 or 2

Vinaigrette 50 ml

Method

1. Break lettuce leaves into medium size pieces and keep in ice cold water.

2. Cut spring onions into even pieces.

Presentation

Remove leaves from water and shake dry in a clean duster. Add croutons, spring onions and cherry tomatoes. Drizzle with vinaigrette and serve immediately.

Standard

Crisp and fresh pieces of lettuce. Lightly seasoned with well flavoured vinaigrette.

Bread Sticks

Ingredients

Refined flour-250 g

Milk powder- 15g

Grain Sugar- 10g

Salt- 8g

Thyme- 3g

Yeast- 7g

Method-

1. Sieve the flour and add milk.

2. Make a well, add yeast, sugar, thyme and make a smooth but stiff dough. Rest for 30mins.

3. Divide into 30 portions, roll 6” long and place on baking tray.

4. Ferment for 15-20 mins.

5. Bake at 220C for 10mins and to 150C till hard.

Lemon Cheese Cake

Ingredients:

Biscuit 100g

Butter 50g

Powdered Sugar 25g

Filling:

Egg Yolk 1 no.

Grain Sugar 30 g

Milk 150ml

Gelatin 12g

Paneer 100g

Whipped cream 150ml

Lemon juice 1 no.

Lemon rind little

Vanilla Essence 2 drops

Mint Sprig few

Preparation

1) Powder the biscuits. Mix the powdered sugar and butter. Line the mould with the mixture. Bake for 5-6min.

2) Prepare a basic custard using egg yolks, milk and sugar till it coats the back of the wooden spoon. Add vanilla essence and the dissolved gelatin.

3) Add cottage cheese (grated) and lemon juice and make a smooth mixture by putting it in the vessel. Strain and add lemon rind.

4) Add whipped cream. When the mixture thickens a little, mix lightly and portion out into the moulds. Refrigerate and garnish with mint.

Presentation:

Demould cheese cake onto a clean plate with biscuit at the base. Garnish with suitable fruit. Cut neatly.

MENU 3

Salade Niçoise
Picatta de veau with Sauce Italienne
Broccoli and Cauliflower with cheese sauce
Hard Rolls
Tender coconut mousse

Salade Niçoise No. of portions: 04

Ingredients:

French beans 150g
Potato 50g
Olives 4-5 no.
Small Tomato 2no.
French Dressing 30ml
Egg 1 no

STEPS:

Pre-Preparation:
1. String & cut beans into lozenge
2. Peel & cut potato into dices
3. Cut tomato into quarters & remove the pulp. Slice olives
4. Hard boil the eggs and cut into quarters

Method:
1. Boil beans & potatoes separately till just done.
2. Allow to cool, then chill
3. Combine olives, potatoes, beans & tomatoes with French dressing

Presentation:
Chill the salad & serve along with the main course. Garnish with hard boiled egg.

Standard:
Neatly & evenly cut beans & potatoes. Beans must retain good green colour, adequately seasoned with the dressing & served chilled

Picatta de veau with Sauce Italienne No. of por: 4

Ingredients: Quantity:
Tender loin of veal 400 gm
Egg wash 1 egg
Bread crumbs 60 gm
Seasoned flour 30 gm
Oil for frying
Fettucine pasta 100 gm
Butter 30 gm
Garlic 5 gm
Parsley 5 gm

Sauce Italienne
Tomato 250 gm
Onion 60 gm
Garlic 20 gm
Olive oil 15 ml
Basil (fresh) a few
Gherkins 10 gm

Pre-preparation
1. Trim the tenderloin and cut into slices.
2. Flatten and season.
3. Dust with bread crumbs.
4. Blanch and concasse tomatoes.
5. Peel and chop onions and garlic. Dice gherkins.
6. Boil fettucine till ‘al-dente’. Drain and refresh.

Method
For the Sauce
1. Heat olive oil and garlic. Fry onions and then add concasse tomatoes. Add water and simmer.
2. Add seasonings, basil and gherkins.
3. In a frying pan in hot oil, pan fry the meat on both sides till evenly brown. Drain off excess oil.

Presentation
Toss fettucine with butter, flavoured with garlic and parsley. Arrange neatly with picattas and sauce on a plate and serve hot.

Standard
Pasta cooked al dente. Sauce must be tasty, reddish in colour and dropping consistency.

Broccoli and Cauliflower with cheese sauce

Ingr:
Broccoli 150g
Cauliflower 150g
Bechamel Sauce 150ml
Cheese 50g
Roasted Almond few

PREPARATION

1. Trim cauliflower and Broccoli and cut into florets and sear.
2. Blanch and skin almonds. Cut into slices.

METHOD

1. Blanch broccoli and boil cauliflower.
2. Refresh and keep aside. Combine sauce and cheese and reheat. Adjust seasoning

PRESENTATION

Put a portion of vegetables on the plate and drizzle cheese sauce on top.

STANDARD

Cauliflower and broccoli must be cut neatly and cooked al – dente. Sauce, smooth, cheesy and fairly thick and adequately seasoned and garnished with almonds

Hard Rolls Yield 15 Nos
Baking temp 220 C
Baking time 10-12 mins

Ingredients QTY Unit
Refined flour 250 Gms
Yeast 10 Gms
Sugar 10 Gms
Egg-white 1 no
Salt To Taste
Fat 10 Gms

Steps
1. Sieve the flour
2. Make a bay, add the yeast, egg-white, sugar and make a soft dough.
3. Cream fat and salt and rub it into the dough. Round it up and keep for 30 mins.
4. Knock- back and divide into 15 portions round up and keep for intermediate proving.
5. Shape these into oval shapes and place them on a greased tray. Prove
6. Score the surface with a sharp knive. Bake at 220 C for 10-15 mins.

Tender coconut mousse Yield 4 nos

Ingredients QTY Unit
Milk 300 Ml
Sugar 60 Gms
Egg-yolks 2 Nos
Gelatin 10 Gms
Coconut milk powder 15 Gms
Tender coconut pulp 2 Tbsp
Whipped cream 150 Ml
Dessicated coconut 10 Gms
Vanilla essence Few drops

Steps
1. Soak gelatin..
2. Prepare a basic custard with yolks, sugar and milk..
3. Add the soaked gelatin to the hot custard and disperse well , add the coconut milk powder, mix and cool.
4. Add the coconut pulp, keep on ice, when it thickens fold in the whipped cream lightly. Pour in moulds. Refrigerate till set.
5. Garnish with roasted desiccated coconut.
6.

TY Food Production Syllabus

THIRD YEAR SYLLABUS 2009-2010

A CULINARY HISTORY
SEASONING AND FLAVORING
MODERN PLATE PRESENTATION
FOOD SANITION AND KITCHEN SAFETY
PRODUCTION PLANNING AND SCHEDULING
YIELD TESTING

I GARDE MANGER

- DEFINITION AND INTRODUCTION TO THE LARDER
- ESSENTIALS OF THE LARDER
- DEPARTMENTS/SECTIONS OF THE LARDER
- DUTIES AND RESPONSIBILITIES OF THE LARDER CHEF
- LARDER EQUIPMENT
- LARDER CONTROL
- LARDER AND OTHER DEPARTMENTS
- LARDER TERMINOLOGY
- APPETIZERS AND HORS D’OEUVRES
- SALAD AND SALAD DRESSING
- ZAKUSKI AND CANAPES
- SANDWICHES
- NON EDIBLE DISPLAYS

CHARCUTERIE

- INTRODUCTION TO CHARCUTERIE
- FORCEMEATS
- PATE TERRINE AND PARFAIT
- FOIE GRAS AND TRUFFLE
- SAUSAGES
- GALANTINE BALLOTINE AND ROULADE
- MOUSSE MOUSSELINE AND QUENNELLE
- ASPIC AND GELEE
- CHAUD FROID
- MARINADES CURES AND BRINES

II BAKERY AND CONFECTIONERY

- BREAD – INGREDIENTS, THEIR ROLE AND STEPS IN BREAD MAKING
- HISTORY OF BREAD
- BREAD FAULTS
- BREAD IMPROVERS
- FROZEN DESSERTS
Custards and Creams
Ice creams and Sorbets
Soufflé and Mousse
- CAKE MIXING AND BAKING
- PASTRY
- COOKIES AND BISCUITS
- CHOCOLATE – TYPES, TEMPERING, GANACHE AND TRUFFLE
- BAKERY TERMINOLOGY
- BAKERY QUESTIONS AND ANSWERS

III INTERNATIONAL CUISINE

FRANCE
GREAT BRITAIN
ITALY
THAILAND
SPAIN
PORTUGAL
CHINA
MEXICO

Notes - Chapter 2 "SEASONING AND FLAVORING"

CHAPTER 02 : SEASONING AND FLAVORING

Eating is essential for life, yet the enjoyment of eating good food is dependent on good flavour. Humans have travelled the globe, often at great risk, in search o fine flavours and methods of preserving foods, seeking, primarily what we refer to as spices. In the thirteenth century, spices were so precious that they were accepted as currency along with gold. Little was known of the trade routes to India and the Middle East at this time. The search for spices and the spice route drove explorers like Columbus and Magellan to travel the seas and discover new continents.

Seasoning can be described as the enhancement of natural tastes that are present in food without drastic alteration to the basic flavour. Salt in its various forms is the basic seasoning agent. There are two types of salt that are available.

Rock salt is mined from deposits on land. This is very coarse in texture and is sold as table salt (with the addition of iodine) or as pickling salt (without iodine).

Sea salt is produced by the evaporation of sea water. Sea salt is an impure salt and can be refined. It contains natural amounts of iodine.

From these two salts are also derived soy and other flavoured salts. Flavoured salts are refined salts that are combined with other flavourings such as garlic and celery. Flavored salts with a mixture of herbs and spices are also available. There are also naturally flavoured salts that are available in certain parts of the world that are characteristic to that region only. These salts can be used in cooking and also work well in marinades. Soy in its various forms like paste and sauce come from the orient where it is derived from soy beans fermented in a brine. Soy will add seasoning to food to which it is added but will also alter the colour because of its dark appearance.

MSG (mono sodium glutamate) is an example of secondary seasoning. It is the sodium salt of glutamic acid. This is a white powdery/crystalline compound that is produced naturally by both plants and animals and even the human body. MSG, which is commonly used in the kitchen, is produced from an array of products such as seaweed, fish bones and wheat gluten. It is extracted through a process of fermentation and drying. It has only a slightly salty taste of its own. Its purpose is to bring out the natural flavours in the food to which it is added. Even though MSG is sodium, it contains only 1/3rd – 1/4th the sodium of natural salt. It is very common in oriental cooking and if used properly, can reduce the need for salt.

Flavouring, as opposed to seasoning, is the addition of a new flavour to a food. Flavorings enhance the natural taste of the food it is added to. This results in an alteration of the natural flavour of the food. The various types of flavouring agents can be categorized as herbs, spices, concentrated flavouring agents, wines/spirits, vinegar and marinades. Without flavours, there will be little distinction between one dish and the next. It is flavour in most cases that defines international cuisine. The chilli of Mexico, the tomato and basil of Italy, the fermented soy of the Orient the myriad of spices of India – all provide strong and distinctive flavours. It will be extremely helpful for the modern chef to be acquainted with the various flavours that are associated with international cuisine. This familiarity along with a working knowledge of seasoning and flavouring principles, will enable a chef to use flavours successfully in new and unexpected combinations.

It should be noted here that there are dominant flavours and undertones. The dominant flavours should be limited to one or two elements, such as the main ingredient and one other flavouring agent. Any additional flavour should be subtle, so as not to take away attention from the dominant flavour. A particular recipe may call for five or six spices. One or two of these should be dominant. The others should form a subtle undertone.

Spices
The term spice comes from Latin, which roughly translated means “fruits of the earth.” Spices, as distinguished from herbs, are derived from various parts of the plant. The bark (cinnamon), buds (clove), the flower (saffron), the fruit (all spice), the root (ginger) and the seed (mustard) can all be used. Spices can be used whole or ground. The advantage of whole spices is that they have a longer shelf life compared to the ground version. Some spices contain antioxidant components which slow down the removal of their essences It is also easier to remove whole spices from food when it is being served. Ground spices are in the powdered form. The advantage is that they are ore easily incorporated and uniformly as well.

Herbs
The second category of flavouring agents incorporates herbs, which comes from Latin, meaning grass. Herbs are defined as the leaves and stems of soft stemmed non-woody plants. Herbs and their use can be traced back to ancient Egypt, Greece and China. It would seem that they were originally gathered for culinary purpose, but like spices, they also have medicinal properties. Herbs can be categorized as fresh, dried, pickled or frozen.
Fresh herbs as the term denotes are used fresh without alteration, freshly picked. This does not mean that the cook needs to pick them for them to be called fresh. Like cut flowers, they are available packaged from the suppliers.
Dried herbs are the same as fresh herbs, except they have the water content removed, which concentrates the flavour.
Pickled herbs are fresh herbs that are stored in brine.
Frozen herbs are either directly frozen or they may be blanched before freezing. Those that are blanched have a longer shelf life. Freeze dried herbs are also available. These are fresh herbs which have been freeze dried and then vacuum packed.

Fresh herbs are always preferred to dried herbs. The flavour seems to be more complex and complete. Dried herbs, which are not stale, deliver a more concentrated flavour. A rule of thumb is one teaspoon of fresh herbs is roughly equal to 3 teaspoons of fresh herbs. A frozen herb has a flavouring power similar to that of a fresh herb.

It should be noted that when working with cold foods, the product should sit for at least one hour in the refrigerator after the addition of either herbs or spices to allow for full release and combination of flavours. In the case of hot foods, flavouring can be added at the beginning, middle or at the end of the cooking time. Which is best, will be determined by the type of flavouring and the type of food. Most flavourings need heat and time for the release of their flavour. Fresh herbs take a very short time to release their flavour and therefore should ideally b added towards the end of the cooking time. Dried herbs can be added towards the middle of the cooking process.

Concentrated Flavoring Agents
Flavouring agents are concentrated in two ways. Extraction (oleoresins) or distillation (essential oils).
Oleoresins are extracts from herbs and spices that are usually subject to a vacuum. In the process, most of the solvent (alcohol) is removed. Essential Oil is stem distillation of the flavour and the aroma compounds in a herb or a spice. The disadvantage is that it lacks the flavour in the final oil. Some cooking oils such as olive oil and walnut oil can also be used as flavouring agents in salads, marinades and salsas.

Wines and Spirits
Wines and spirits have become a staple flavouring agent in almost all culinary repertories. There are two types of wines: Table wines and Fortified Wines.
Table wines are mainly produced from grapes but other fruit such as peaches and strawberries can also be used to make wine. Non fruit items like rice and rhubarb are also known to produce good wine. Fortified wines are those which have a spirit added to the wine and include brandy, Port and Sherry and these are used extensively in the flavouring of Desserts.

Wines have unlimited uses in the kitchen. They contribute not only flavour to the dish but also acidic value, salt and sugar. The alcoholic content of wine contributes little to the flavour, yet is a major consideration for the stability of sauces and salad dressings. Wines need to be reduced before addition to a prepared product, particularly products containing egg and dairy products. Reduction of the wine reduces the acid content and evaporates the alcohol, leaving the flavour intact. The alcohol and acid in raw wine creates a natural heat, which can cause coagulation of the protein in egg. Wine reductions are essential for soups and sauces, and can be used for braising, de glazing and sauteeing. Wines can contribute a great deal of flavour to marinades and salad dressings. In most cooking applications, it is not necessary to use the finest wine. Most often an inexpensive wine will do. A fine quality wine may be required for a delicate sauce or dessert. The contribution of wines and spirits to sorbets, desserts and pastries is major.

Flavoured Oils

Certain Oils like Olive Oil and Mustard Oil do impart flavours to the food. They will enhance the salad to which they are added or are also used in pickles in certain parts of India.

Vinegars
Vinegar, technically, is a by product of the fermentation of wine. Vinegar comes from the French term meaning sour wine. Commercially distilled vinegar contains 5% acetic acid which gives vinegar its characteristic flavour. Cider vinegar is made from apples and is native to America. Distilled vinegar is colourless and quite strong and is often used in pickling. Malt vinegar is made from malted barley and has a caramel colour. Rice vinegar, used predominantly in Japan and China could be red white or even black in colour. Wine vinegar is obtained from wine or sherry. Flavoured vinegars are common these days and flavours such as herbs (tarragon, dill, rosemary) fruits (lemon, raspberry), flowers (rose petal) and vegetables (horseradish) are added to the vinegar.
Vinegar was originally use as a preservative. However, it is now being used as an aromatic complement to the food. When flavouring with vinegar, be sure to taste constantly to avoid over seasoning. In hot foods, add the vinegar towards the end of the cooking time. Flavour will not be lost due to evaporation. Vinegar has great value in the kitchen when used with understanding and caution.

Marinades
The final flavouring agent is the marinade, a seasoned liquid in which a product is soaked for the purpose of flavouring as well as tenderizing. A marinade consists of four parts:
-The oil
-The acidic content
-The seasoning and the flavours and
- Flavour enhancers

There are two types of marinade: The cooked marinade and the raw marinade.
The cooked marinade is first prepared over heat before the product is added to it.
Raw marinade is a mixture used without being cooked, thereby requiring longer exposure of the product and is used to change the texture of the product.

When marinating for longer periods of time, it is best to refrigerate the product. Otherwise marination takes place best at room temperature. The thicker the product, the longer it will take to marinate. Meats take a longer time to marinate than fish.

To conclude, one must understand that seasonings and flavourings are the cornerstones of culinary excellence. A sure sign of inexperience is over seasoning or under seasoning a dish. Traditional boundaries have been relaxed in recent years, allowing you to take a classical dish and adding a subtle twist to it. In this manner a good chef develops his own style. One of the greatest assets of culinary art is that it is limited only by your imagination.

VERNON COELHO
IHM Mumbai
2009-2010