Food Production PDF

10/15/2015 Untitled 1
Close this window
Close this window
http://www.ihmkolkata.org/StudyMaterials20152016/5thSEM/FoodProductionOperationLARDER(GENERIC)/LARDER.html 1/1
10/15/2015 Untitled 1
Close this window

LARDER

1. LAYOUT & EQUIPMENTS

A. Definition and Introduction of Larder Work:

The larder was originally a cool room or cellar for storing meats, especially meats put down in large
barrels or crocks of lard—hence the name. It was once common practice to partially cook meats and
sausages, and then cover them with rendered lard until needed. Dried or smoked meats were generally
stored in a loft or garret away from dampness. This division of function led to the evolution of the terms wet
larder (cool room or cellar) and dry larder. The wet larder was used not only for meats stored in lard, but
also as a holding room for uncooked meat, game, and vegetables. The dry larder would contain such things
as dried fruit, grain chests, and even some types of hard‑rind cheeses. Large loaves of rye bread were often
buried in the grain chests for long‑term keeping.

Larder essentially means a cool place used for storage. The cold or larder kitchen, in hotel industry
parlance, include appetizers, sandwiches, and salads, cold cuts such as charcuterie

The larder or Garde Manger is a department set aside for the storage of perishable food , both raw and
cooked and were food stuffs such as meat fish poultry and game are prepared and made ready for
cooking. In this department all cold food items found on the menu such as Hors d’oeuvre cold fish or
meat dishes, Cold sauces, salad dressings are prepared and dressed.

For the departmental functions to be effectively and efficiently carried out , it is essential that:

1. The larder be separated from the kitchen and located in a cool place. At the same time, it must be
close to the kitchen to avoid undue running about between two departments which are closely
interrelated.

2. It should be light, airy and well established and sufficiently spacious to allow the staff to carry out
their duties in a clean and efficient manner.

3. It should be equipped with the necessary fitting, machinery and tools.

SECTIONS OF LARDER DEPARTMENT

In hotel, the larder kitchen has many role play to play. The work in the larder department is varied and
required a huge skill as well.in a traditional setup, a, larder kitchen comprise different sections, which have
specific responsibilities and task to carry out on daily basis. The various sections of a larder kitchen along
with the task undertaken in each of them as follows :‑

Salad sections: The sections prepare range of simple and compound salad that are served in a la carte as
well as in banquet a buffet.

Sandwich sections: This section is responsible for all cold sandwiches and cold plates with salads, sauce,
and condiments for hot sandwiches that are dished out from the kitchen. A range of sandwiches that can be
http://www.ihmkolkata.org/StudyMaterials20152016/5thSEM/FoodProductionOperationLARDER(GENERIC)/lesson1onlarder.html 1/7
10/15/2015 Untitled 1
used for high tea, a la carte, or even sold packed in gourmet shopped outlets in the hotel can be prepared in
this sections.

Charcuterie sections: this is one of the skilled areas of the cold kitchen .it prepares various kinds of cured
and smoked food .Hot and cold smoked food is prepared and served as salad or even as an ingredients to be
used in sandwiches .in earlier time this was one of the area that a larder kitchen was famous for smoked
meat item, such as smoked salmon, smoked breast of turkey, smoked brined and cured pork loin, are some
of the most popular preparations. This section also makes force meat for sausages, galantines, pates etc.

Carving sections: ‑ This sections of larder kitchen is also highly skilled and specialized are that make
various kind of decorative structures from fruits and vegetables or even from soft butter or margarine .large
ice blocks are carved to make logos for events or just used as props in elegant functions

Cheese sections: variety of cheese from all over the world is served in hotel and specialty restaurant. This
cheese sections of the larder kitchen specializes in preparing cheese platter for buffets as well as a a’la carte
orders

Appetizers and hors d’ oeuvre: This section of larder kitchen specializes in preparing appetizers for
snacks, banquets as well as restaurants order. Various kinds of cold appetizers also know as hors d’ oeuvre
in French are prepared and dished out from here .several other popular appetizers such as antipasti from
Italy, mezze from Lebanon and tapas from Spain are prepared from this sections

Butchery: This is usually a part of the larder kitchen but it is prepared from the main section, as it is
advisable to process raw and cooked food separately to avoid contamination .various types of meat, fish, are
cut and portioned here and supplied to various kitchen

B. EQUIPMENTS FOUND IN THE LADDER

Refrigerators, Mincing Machine and bone cutter, slicing machine, scales and weighing machines , Electric
Grinding machine ,Boiling Plate or Gas Ranges , Griller/Toaster , Gas boiler, Butcher’s Blocks , Steel
Tables ,Sauce pans and lids frying Kettles and frying pans , polythene bins and other larder tools such as
serving spoons and ladles, sieves , Colanders , Conical strainers and Chinois, heat Presses , Pie moulds,
whisks, egg slices, steel basins and graters..

Knives, Choppers, Saws etc.,
Butchers Boning knives ,butcher’s steak or cutting knives , Butchers saw(Tenon), Butchers saw(Bow),
Butcher’s choppers and cleavers, Butchers chopping Knives, Cook’s 30 cms(12 inches)Knives, Cook’s 20‑
24 cm (a/7 inches) knives, Cook’s 6‑8 cm (4 inches) knives, Cook’s 14‑20cm(7 inches) filleting Knives
Tranchelard Knives, Palette Knives, Potato Peelers, French or English, Mandoline vegetable slices.

WOODEN UTENSILS

Wooden spatulas and spoons are used for stirring food stuffs to Prevent burning . Wooden mushrooms
are used for Pressing food stuffs through sieves .These wooden utensils should be well scrubbed ,
washed , rinsed and dried after use. The following tools are kept clean by washing in hot water, rinsing
and drying . Care should be taken to present them from nusting or deteriorating.

MISCELLANEOUS

Cutlet Bat ‑ For flattening cuts of meat.
10/15/2015 Untitled 1
Trussing Needles ‑ For Poultry trussing.
Larding Needles ‑ For larding cuts of meat , Poultry etc.,
Larding Pin ‑ For larding joints etc.
Lemon Zesters ‑ For Scraping of lemon Peel.
Lemon decorators ‑ For channeling lemon Peel.
Vegetable Scoops ‑ For shaping vegetables and potatoes.
Butcher’s Hooks ‑ For hanging joints etc.
Skewers ‑ For skewering ,meat etc.
Brining syringe ‑ For Pumping brine solution into joints.
Brinometer ‑ For measuring density of brine solution.

2. TERMS AND LARDER CONTROL

BREAKDOWN OF WORK :

It naturally follows that the work is broken down into various fields such as Hors d’oeuvre, salads,
butcher, Poultry, Cold Buffet and in a large establishment each function is carried out by a chef
specialized in that area . These duties are allocated by the chef Garde Manger who is in overall charge of
the department .His assistants are the Commis Garde Manger. The smaller establishment , the chef
Garde Manger works single handed and carriers out all the functions himself .

RESPONSIBILITIES OF THE CHEF GARDE‑MANGER

The responsibilities of the Chef Garde‑Manger, therefore, are many and varied. This person is responsible
to the Chef for the efficient running of the Larder department and for the co‑ordination of the work of
its staff; for the training and discipline of larder staff; for the foodstuffs in the department, some of
which may be stored in refrigerators or even in deep freeze, or preserved by other means. The Chef Garde‑
Manger is responsible for keeping a record of such foodstuffs and a day‑by‑day record of issues to kitchen or
other departments.

The Chef Garde‑Manger must study the menus in advance, so as to be able to order meat, fish, etc., in time
for the foodstuff to be prepared and cleaned and made ready for the kitchen in time for it to be cooked; and
also to order all necessary stores for the various larder productions such as salads, hors d’oeuvres, sauces,
buffets, etc.The Larder Chef is responsible for the efficient storage of food to avoid deterioration and
wastage and for cleanliness and hygiene in the department, to avoid any danger of contamination and
possible food poisoning. He should also advise the Head Chef as to what foodstuff items require using to
prevent eventual wastage. Some of the other duties of larder chef is as follows:
Food Preparation
Larder chefs prepare any "cold" dishes that either stand alone or require further work by other chefs.
For example, they may cut raw meat into adequate portions so that it may be cooked, or they may put
together something like potato salad or a cold soup. The larder chefs must have excellent culinary skills
and knowledge even though they may not do a lot of cooking, because they have to understand how
cold dishes complement other dishes or how other chefs will use cold food stuffs from the larder.
Storage
Larder chefs store the food within the larder according to safety and sanitation guidelines or instruct
other staff members how to do so. The larder chef thus has a huge role in eliminating food poisoning.
Additionally, the larder chef tracks larder inventory daily with inventory sheets and orders food stuffs
whenever they are low. This is crucial to the function of a kitchen because the chefs must have the
ingredients to produce whatever the customer orders in order to maintain revenue and profit.
Menus
10/15/2015 Untitled 1
Larder chefs work with other chefs and restaurant administrators to create and maintain restaurant
menus. In addition to directly creating some menu items, they also take the knowledge of the menu and
translate it into food stuff orders. They also may organize the larder based on whatever is planned for
the menu, since they need to know how much space will be allocated for each food item.
Advice
Because larder chefs are responsible for larder inventory, they act as advisors to other chefs and alert
them as to what inventory requires immediate use. This helps the kitchen to reduce the amount of waste
and spoilage in the larder. In some cases, the larder chef may come up with his own creative ways to
use remaining inventory if it cannot be used for the original purpose it was ordered.
Security
There may be dozens of individuals who go in and out of a larder in a given restaurant. The problem is
that this makes it easy for people to take larder items without authorization, which impacts menus and
revenue. Larder chefs are responsible for keeping the larder secure by implementing methods to deter
pilfering.
LIAISON WITH KITCHEN AND PASTRY DEPARTMENT

The Larder is both a storage department for most perishable foods and a preparation
department for such foodstuffs. The Larder staff, under the supervision of the Chef Garde‑Manger, are
responsible for the ordering, storing and preserving of stores, keeping stocks up to date, and accounting for
such items as meat, fish, poultry, game etc. which pass through the department on their way from the
suppliers to the kitchen and eventually to the restaurant or banqueting rooms. The bulk of such foodstuff
needs dissecting or cleaning, dressing, cutting into the required joints or portions, and generally preparing
for cooking.

LARDER CONTROL
If the larder is to be run efficiently and economically ,it is essential that the chef Garde Manger should
exercises strictest possible control over the food stuffs received and stored in the department .This will
involve:

1. Checking the quantity and quality of all goods delivered to the larder.
2. Ensuring that all food stuffs are stored at the right temperature and that they can be easily checked.
3. That the food is protected from contamination by vermin.
4. That Portion Control is rigidly carried out eg., a given piece of meat, fish and vegetable should always
Produce required portions of steaks, fillets, salads or
Hors d’oeuvre.
5. That stocks are regularly turned over.
6. That food is not overstocked.
7. A simply daily stock sheet by each subdepartment be maintained .
8. Every Possible effort must be made to maintain the highest possible standard of hygeine. Every
Precaution should also be taken to discourage Pilferage.

The stock and order sheet should be as simple and easy to keep up to data as possible. A complicated
stock sheet requiring too much writing will defect the whole purpose as it will be neglected during busy
rush periods, the very time it is needed most. For some sub departments, devising an easy and simple
system is reasonably easy. In some cases it is not so easy for example, Also keeping of the stock of food
sent in and returned by the cold buffet can be complicated and time wasting if one is to measure every
ounce or inch. Therefore it is necessary to accept some rule of thumb Providing it is well supervised . An
experienced chef Garde Manger should be able to tell at a glance the weight,or number of Portion of a
10/15/2015 Untitled 1
given joint or cold dish. The butchery department also Presents some Problems and the stock sheet for
this department needs careful consideration. Each establishment will devise its own system taking into
account its own Problems.

PLANNING THE GARDE MANGER

Layout : Planning the layout for a garde manger department can be a complex task. Unlike other
departments that can depend on a basic menu and basic work load,the Garde Manger department is
unique in its operation . On a daily basis the Garde Manger department may handle its own butchery, its
own bakery, its own sauce making ,its own frying , smoking of fish and cold meats , all the decorating
including tallow and ice sculpture , Plus a complete line on charcuterie products such as galantines and
pates.

The Garde Manger department can relate to a food service facility in three ways:
on a pick up Basis.
on a distribution basis.
on a combination of the two bases.

When a Garde Manger department Executes food order on an ala Carte basis, this is known as Pick up
.This system operates in an unpredictable fashion ,Since the number and timing of orders is not known
in advance. Work load is set depending upon the dishes listed on the menu.

When the Garde Manger department Executes food orders in advance for a known quantity , to be
delivered at a certain time(Parties, banquets) this is known as the distribution basis. The main
problem here is work loads will be different each day depending upon booking, functions etc., For this
reason it is difficult to establish an appropriate mise‑en‑place on a daily basis as it is bound to vary.

In the combined system represents a combination of the above two systems. This layout is appropriate
when the garde manger department is located near both a la carte and banquet facilities.

YIELD

The net usable amount obtained after every operations starting from fabricating at raw stages in
different level to the finished product as per the guideline of the recipe.
The Butchers Yield Test
The purpose of a butchers yield test is to find the accurate costs of fabricated meats, fish and poultry. This is
done to determine the amount of usable meat and trim from a particular fabrication and to calculate the
value of all edible cuts, including not only the portion of meat served to the guest, but also the value of bones
used for stock and of trim used for ground meat, pates, soups, or other dishes.
General procedures: Select the item to be tested and record the AP weight (make sure that you use the same
scale for the entire test). Fabricate the item to desired specifications. Keep all parts (bones, fat, usable trim,
for instance) in separate tubs or trays, and record all weights.
Use current prices for the meat item as purchased. Use market values for fat, bones, or usable trim. For
instance, if you save the lean meat to make ground meat, the value of that part of the trim is the price you
would pay to purchase ground meat.
1. Determine the As‑Purchased Cost (APC)
10/15/2015 Untitled 1
As‑purchased weight x as‑purchased price per kg = APC
Example: 28kg x Rs.200/kg = 5600 (APC)
2. Fabricate the meat
Example: #103 Beef rib trimmed to #109 beef rib (roast ready)
3. Determine the Total Trim Weight and Value
Fat trim weight x Market price per kg = Trim Value of fat
+ bones trim weight x market price per kg = Trim Value of bones
+ usable trim weight x market price per kg = Trim value of trim
Example: 3kg fat x Rs 50.00/kg = Rs.150.00
+ 4kg bones x Rs. 20.00/kg = Rs.80.00
+ 5kg. usable trim x Rs.200.00 = Rs.1000.00
12kg. Total Trim Weight = =1230.00 Total trim value
4. Determine New Fabricated Weight (NFW)
As‑purchased weight – Total Trim Weight = New Fabricated Weight (NFW)
Example: 28kg. APW – 12kg. Total Trim = 16kg. NFW
5. Determine the New Fabricated Cost (NFC)
APC – Total Trim Value = New Fabricated Cost (NFC)
Example: Rs.5600.00 – Rs.1230.00 = Rs.4370.00 NFC
6. Determine the New Fabricated Price per kg (NFPk)
NFC ÷ NFW = NFPk
Example: Rs 4370.00 ÷ 16kg. = RS273.00 per KG (NFPk)
7. Determine the Cost Factor (CF)
NFPK ÷ As‑purchased price per KG. = Cost Factor (CF)
Example: Rs.273.00 per kg ÷ Rs.200.00 per kg. =Rs.1.36 Cost Factor (CF)
9. Determine the Yield Percentage
NFW ÷ APW = Yield Percentage
Example: 16kg ÷ 28kg = 57% Yield Percentage
9. Determine the number of portions of Final Product from the Fabrication
10/15/2015 Untitled 1
NFW x 1000grms = Total number of grms.
Total number of grms ÷ portion size = Number of portions
Example: How many 250grms portions can be obtained from 16kgs of trimmed meat?
16kgs x 1000 grms = 16000 grms
16000 grms ÷ 250 grms = 64 portions
10. Determine the Cost per Portion
NFC / NFW X Portion si.ze.
Example : Rs.4370.00 / 16000 grms x250 grms =Rs 68.28 or Rs 68.00 0nly

Close this window
10/15/2015 Untitled 1
Close this window
PATE, TERRINE, MOUSSE AND MOUSELLINE

PÂTÉS
pâté (pronounced pahTAY) is French for "pie." It is traditionally served baked in a crust (en croûte) or
molded as a terrine. The crust, interestingly enough, was not originally intended to be eaten, but to hold
the pâté together. Today, the terms pâté and terrine are often used interchangeably. Pâté is simply a
mixture of seasoned ground seafood, poultry, meat or vegetables, and often a combination of several
different base ingredients. Beef, pork, liver, ham, seafood, wild game, poultry, and vegetables are all
candidates for pâté. The grind can be smooth and creamy or on the chunky side. It may be served hot or
cold, molded or unmolded.
Pâté de foie gras is considered an ultimate culinary delight, the king of pâtés. Along with its pedigree
comes a hefty price tag. Foie gras is French for "fat liver," and this pâté is made from the livers of
specially fattened geese or duck.
The practice of forcefeeding geese to enlarge their livers dates back to at least 400 B.C. Egyptian
hieroglyphics depict slaves forcefeeding geese to enlarge the livers.
French chef JeanJoseph Clause is credited for creating and popularizing pâté de foie gras in 1779. Chef
Clause's culinary genius was rewarded a gift of twenty pistols by King Louis XVI , and he obtained a
patent for the dish in 1784. He went on to begin his own business specializing in supplying pâté to the
gentry. By 1827, Strasberg was known as the gooseliver capital of the world.

Preparing Pâtés

The essential difference between a pâté and a terrine is the crust. Although a heavy pastry crust may not
be suitable for all kinds of terrine mixtures, the typical baked forcemeattype terrine under consideration
here can usually be made with or without a crust.

This section concentrates on the specific procedures for making the pastry and finishing the assembled
pâté. Making the meat filling is the same as for terrines and is not repeated here.To make a pâté en
croûte,apply the following procedure to the Veal and Ham Terrine and to any of the variations following
the basic recipe .

Pastries used to enclose pâtés are of various types, but the most commonly used are similar to pie pastries
but sturdier. A recipe for this type of pâte à pâté,or pâté pastry, is included here. Its advantage over many
other types of pâté pastry is that it is relatively good to eat. Some authorities argue about whether the
dough around a pâté is meant to be eaten. But because customers are not necessarily aware of this
argument, it is best to use a pastry that is reasonably pleasant to eat.

Traditional English pâtés, or raised meat pies, use a hotwater pastry that can be modelled like clay and
that is very sturdy when baked. Pastries used for display—that is, for show platters not intended to be
eaten—are also made to be sturdy and easy to handle. These pastries are not considered here.

The preparation of pate is done in 5 stages

1) PrePreparation prepare the dough
Prepare the forcemeat
Roll the dough about 1/8th inch thick and as per the size
http://www.ihmkolkata.org/StudyMaterials20152016/5thSEM/FoodProductionOperationLARDER(GENERIC)/lesson4onpates,terrine,mousseNmousellines.html 1/6
10/15/2015 Untitled 1
The pate mould covered with the short crust pastry dough
Allow the dough a ½ inch overhanging on all the four sides
Cut 2 chimney rings from an extra piece of dough using 1 inch and ½ inch
round
cutter.
2) Assembling the pate –lightly greased the mould
Cut the dough sheet lengthwise so that it can place easily inside the mould
It should cover all four walls and bottom
Press the dough in the entire corner
Cover and refrigerate the mould for 1 hr and then filled the mould with
chilled
forcemeat ½ inch short of the top edge
Press the forcemeat with the help of palate knife to reduce the formation of
air
air pockets
Fold the overhanging dough over the top of the forcemeat
Lightly egg wash the dough covering the top
3) Inserting the chimneys chimneys are placed in the pate to allow steam to escape. If the chimneys
are
not present the steam can crack the crust
4) Cooking the pate Place in a preheated oven at temperature 0f 205 c for 30 mint and the
reduce
the temperature of 150 c and cook for 1½ hours
5) Finishing of pate the pate is not complete until and unless it will take out from oven and it
must
be filled with aspic
Allow the pate to rest at room temperature for 30 mint.This will allow the
juice and fat those have come out of the pate to be absorbed back
Carefully fill the chimneys with a good quality aspic jelly
Allow the pate to chill overnight before removal and slicing
French Law and Pâté de Foie Gras
French law requires at least eighty percent of pâté de foie gras must be the liver, but sadly the law is
often circumvented. Mousse or purée de foie gras contains even less, 55 percent. Although other pâtés
can be served warm or hot, the delicate texture of foie gras melts too easily, so pâté de foie gras is served
chilled.
Most of us cannot afford the luxury of French pâté de foie gras very often or don't agree with the force
feeding of the animals, so we satisfy our cravings with a more than acceptable chopped liver pâté made
of chicken livers.

Cooking tips

When making pâté en croûte, use a pâté pan that comes apart (like a spring form pan) so you don't
damage the delicate crust when trying to unmold the dish.
• If the recipe calls for goose liver, but it's not available, try substituting chicken livers. It won't be as
rich, but it will still end up quite tasty.
10/15/2015 Untitled 1
• Depending on the richness of the pâté, plan on 1/8 to 1/4 pound per person as a serving.
• Serve pâté with toasted brioche, toast triangles, or crackers.
• The Pâté recipe collection covers a wide variety of pâtés to give you an idea how versatile they can be.

TERRINES

Terrines and pâtés are baked forcemeats, often but not always containing one or more types of garnish.
Strictly speaking, the difference between the two lies in how they are baked. By definition, a terrine is
baked in an earthenware dish. The dish itself is also called a terrine, a word derived from the French
terre, meaning “earth. “Today, other materials besides earthenware, such as glass or metal, may be
used for terrines. Terrines may be presented in their baking dish, or they may be unmoulded.

It should be noted that many kinds of products are called terrines because they are prepared in terrine
moulds. The terrines discussed in this section are based on the straight forcemeats we have just
considered.

Preparing Forcemeat Terrines

Terrines, like pâtés, may be baked in moulds of various shapes and sizes. Traditional oval moulds, for
example, have long been popular. For ease of portion control, however, rectangular moulds are the
most appropriate. A terrine may be lined with thin sheets of fatback, although this is optional. The layer
of fat does not contribute significantly, as is widely believed, to keeping the meat moist during baking;
after all, the terrine mould itself is more moisture proof than the layer of fat. Although such a fat lining
is traditional, today’s diners are more likely to find a rim of fat unappetizing. Of course, the fat layer can
be removed before serving. Alternatively, a sheet of caul fat, which is much thinner than a sheet of
fatback, can be used to line the mould.

Procedure for Preparing Forcemeat Terrines

1. Prepare the desired forcemeat.
2. Prepare the selected garnish. Meat garnishes are usually cut into strips, which are laid lengthwise in
the moulds.
3. Marinate the garnish as desired. This step is optional but adds to the flavor.
4. Prepare the moulds. Do not use a hinged or collapsible moulds, which cannot be placed in a water
bath. If desired, line the moulds with thin sheets of fatback (sliced on a slicing machine) or with a sheet
of caul fat, letting the excess hang over the sides. Make the sheets of fat sufficiently large so the
amount of fat hanging over the sides can be folded over to cover the top completely. If the moulds is
not lined with fat, grease it well.
5. Place a layer of forcemeat in the bottom of the moulds. If no garnish is used, simply fill the moulds.
Spread the forcemeat evenly and rap the moulds sharply on the workbench to dislodge any air bubbles.
6. Arrange a layer of garnish on top of the forcemeat.

7. Continue adding forcemeat and garnish until they are all used. End with a layer of forcemeat on top.
Two or three layers of garnish are usually sufficient.
10/15/2015 Untitled 1
8. If a fat lining has been used, fold the excess fat over the top of the forcemeat to cover it.
9. Cover the top with a sheet of aluminum foil. Cut a few holes in the foil to allow steam to escape.
10. Place the moulds in a water bath for baking. Make sure the bath is deep enough to allow the hot
water to come halfway up the sides of the moulds. Bake at 350°F (175°C) until the internal temperature
registers 165°F (74°C).
11. Remove the terrine from the water bath and place it on a rack to cool. When it has cooled
somewhat but is still warm, finish cooling the pâté with a weight, as explained in the procedure for
making pâtés. It should not be weighted when it is still hot because it is too fragile and may split or
fracture, and the weight may force out too much juice. If a looser texture is desired, cool the terrine
without weighting it.
12. When the terrine is completely cool, cover and refrigerate it.
13. The terrine may be sealed with a layer of fat or aspic. These protect the terrine from air and help
preserve it.

• To add a layer of fat, melt lard (or rendered duck fat or other fat appropriate to the terrine), then let
stand until cool but still liquid. The terrine should be cool, about 50°F (10°C). Pour in enough fat to
cover the meat completely. Let stand until the fat has congealed, then cover and refrigerate. The
purpose of this fat is only to extend the keeping qualities of the terrine. It should be removed before
serving.

• Add aspic to a terrine in the same way as adding a layer of fat; see also the procedure for adding aspic
to a pâté, page 859. Unlike melted fat, aspic extends the storage life of a terrine only a few days
because the aspic itself dries out. On the other hand, aspic contributes to both flavor and appearance. If
desired, apply decorations to the top of the terrine and add another layer of aspic to glaze.

Examples of Terrines
 Veal and Ham terrine.
Veal and Ham Terrine with Foie Gras.
Veal and Tongue Terrine
Rabbit Terrine
Game Terrine
Duck Terrine
Country Terrine

MOUSSELINES

The body of most fish terrines, as well as some vegetable terrines and other specialty items, consists of
a Mousseline forcemeat. They are made like traditional terrines, except that a Mousseline forcemeat
takes the place of the straight forcemeat. Mousseline forcemeat consists of raw, puréed fish, poultry, or
meat combined with heavy cream and, usually but not always, eggs or egg whites .Because they contain
no starch or binder, and because of the large quantity of cream they contain, mousselines are the most
delicate of forcemeats.. Ingredient proportions in Mousseline forcemeat depend on the qualities of the
meat or fish being used. The albumin content of the egg white makes the Mousseline firm when it is
cooked. If the meat or fish you are using has a high albumin content, however, you may be able to
reduce the quantity of egg white. In some cases, you may not need any egg. Similarly, the amount of
cream depends on the firmness of the fish and on the intended use of the forcemeat .If it is to be the
10/15/2015 Untitled 1
base of a terrine that will be sliced, too much cream will make it too delicate. On the other hand, for
small timbale mouldss and similar items that don’t need to be as firm, the quantity of cream can be
increased beyond the amount indicated in the recipe below. As for straight forcemeats, it is important
to keep the ingredients cold at all times.

The procedure for assembling and cooking a mousseline terrine is the same as for making a regular
forcemeat terrine, except that the internal temperature, when done, is slightly lower, about 158° to
160°F (70°C). Cooked vegetables, fish fillets, and other appropriate items are used as garnish. Two or
more mousselines can be layered in the moulds to make multi‐coloured terrines. Alternatively,
mousseline forcemeat can be spread on the bottom and sides of the moulds, which is then filled with a
different mousseline plus garnish and topped with a layer of the first mousseline.

MOUSSES
Mousse is fully cooked basic ingredients which is pureed, bound with a form of gelatine or fat and
lightened with an aerator such as whipped cream or egg whites.

A savory cold mousse, as used for the base of a terrine, is a preparation of puréed meat, poultry,fish,
vegetable, or other food, bound with gelatine and usually lightened with the addition of partially
whipped heavy cream.(It is true that the terms mousse and mousseline are often used more or less
interchangeably, but we use them here in two distinct Senses in order to avoid confusion.) The gelatine
used to bind or set the mousse may be added in the form of an aspic jelly or as powdered gelatine
softened and dissolved in another liquid ingredient.

Because mousses, like aspics, are not cooked after assembly but merely chilled, they are often prepared
not only in terrines but in decorative, irregularly shaped moulds .The production of mousses is relatively
simple. The procedure consists of four main steps:

1. Purée the main ingredient.

2. Add the aspic jelly or dissolved gelatine.

3. Fold in the lightly whipped cream and season to taste.

4. Pour into the prepared mould.
Moulds are usually lined with aspic jelly and decorated .As with other kinds of terrines, garnish, if any, is
either mixed with the mousse or arranged in the mould as the mousse is added. Although this method
is really little more than mixing together the ingredients in a given order, two precautions must be
taken:

1. Carry out the entire procedure, including the pouring of the mixture into the mould, quickly and in
one continuous process.

If you stop partway through the procedure, the gelatine is likely to set, and you will have a lumpy,
poorly mixed product.

2. Do not overwhip the cream.
10/15/2015 Untitled 1

Whip it only until it forms soft mounds. When cream is over whipped, it breaks and becomes grainy.
This same effect can be caused by the extra beating the cream gets when it is being folded into the
mousse mixture. A mousse made with over whipped cream tastes dry and grainy, not smooth and
creamy. Mousses can also be made without gelatine or other binders. A soft mousse is simply a puréed
or ground food with the addition of lightly whipped cream. Although these soft mousses are too soft to
be used in terrines, they can be spooned into neat, oval quenelle shapes onto salad plates, garnished
attractively, and served as elegant first courses.

Close this window
10/15/2015 Untitled 1
Close this window
GALANTINE, BALLOTINE, ROULADE AND PARFAIT

The word "galantine" comes from the old French word "galine," meaning chicken. According to
Larousse Gastronomies, the term derives primarily from an old French word for chicken: géline or
galine. According to this source, the association with chicken is so specific, in fact, that all by itself,
galantine presumes chicken, unless it is specified otherwise in the title. Today, galantines are prepared
using a variety of meats or fish, such as salmon, eel, suckling pig, etc.

Galantines, which are always, served cold either as an entree or an a la carte item or attractively
displayed on buffet tables. It is a French dish of deboned stuffed meat, most commonly poultry or fish,
that is poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat, and
pressed into a cylindrical shape. Since deboning poultry is thought of as difficult and timeconsuming,
this is a rather elaborate dish, which is often lavishly decorated, hence its name, connoting a presentation
at table that is galant, or urbane and sophisticated.
Two additional terms, ballotine and dodine, are occasionally used in the same way as galantine.
Ballotines may be served hot or cold. Dodines, also normally made from poultry, especially duck and
goose, are quite similar to galantines except that they are roasted rather than poached, and they are
always served hot.
Roulades differ from galantines in that they are rolled in cheesecloth or plastic wrap, not in the natural
skin “casing” featured in galantines. Another distinction between the two items is that, while galantines
are firmly associated with poultry, roulades have no such identity. Instead, roulades are made from a
wide range of base products, including foie gras or mousseline forcemeats made of fish or poultry.
MAKING GALANTINES
Use a bird which has been plucked and singed. Care should be taken, when removing the skin, not to
split or damage it. First cut off the wings and legs at the first joint, keeping them short. Lay the bird on a
choppingboard, on either side, or on its breast.

Step 1: To Remove the Skin : With the point of a small knife, make a cut through the skin down the
middle of the back, in a straight line from the neck to the tail. This done, raise part of the skin with the
finger. Beginning at the neck, pass the finger between the skin and the flesh, and then pull the skin off; as
nearly whole as possible, towards the leg, as if pulling off a glove from a hand. This done, lay the skin
downwards upon the choppingboard, and with a large knife scrape off from the skin the flesh, fat, and
sinews that adhere to it. Place the skin in a china basin, cover well with cold water, and keep in a cool
place till required.

Step 2: To Remove the Wings and the Legs: Remove the legs and the wings. Keep the blade of the
knife closes to the carcass in order to separate the wings and legs easily, leaving no flesh on the carcass.
Step 3: Fill and roll the galantine
Lay out plastic wrap and/or cheesecloth, which should be several inches larger than the skin’s
dimensions. If you are using cheesecloth, remember to rinse it well and wring it dry, until it is damp but
not dripping wet.
Lay out the skin on the cheesecloth or plastic wrap and fill it with the forcemeat and any garnish.
http://www.ihmkolkata.org/StudyMaterials20152016/5thSEM/FoodProductionOperationLARDER(GENERIC)/lesson6ongalantineballotinerouladenparfait.html 1/4
10/15/2015 Untitled 1
The chicken breast may be pounded and laid on the skin with the forcemeat in the middle, or the
forcemeat can be spread on the skin and the chicken breast can be used as a garnish. Roll the galantine
carefully around the forcemeat. The skin should just overlap itself by about 1/2 in / 1 cm, forming a
seam. Secure the galantine by crimping each end and smoothing the forcemeat away from the ends. You
may need a pair of extra hands to maintain a compact shape while you tie the ends.
Step 4: Prepare the galantine by poaching or roasting
Galantines are commonly poached. Lower the galantine into a simmering pot of stock (water is fine if it
is been wrapped in plastic wrap rather than cheesecloth).To keep the galantine submerged, weight it with
small plates. This helps to cook the galantine evenly. A roasted galantine is placed on a bed of mirepoix
or a rack and cooked, uncovered, to the appropriate internal temperature. Another method for roasting
galantine is employed by wrapping the galantine in foil and roasting it in the oven until it is cooked,
unwrapping it, and then searing the skin to create a mahogany color on the outside. This method allows
the filling to set during cooking so that the cylindrical shape of the galantine is maintained.
When ready, the galantine should feel firm to the touch and will spring back when pressed with the
fingers. Remove from the stock and keep for ten minutes to allow the galantine to shrink. Then cut off
the string from each end, and unwrap the galantine from the cloth.
Wash and squeeze the cloth, and then wrap the galantine up again as before. Tie it again and place it on a
clean tray; then cover with another tray, with a weight of not more than 4 to 5 lb. placed in the middle,
and allow to cool.
Remove from the cloth, trim neatly at both ends, coat the galantine with a chaudfroid sauce, or with half
melted aspic jelly, and decorate. Place on a dish with neatlydiced aspic jelly round it.

STUFFING FOR GALANTINE

CREAM STUFFING
Add to the leg the trimmings of the wings of chicken, which have previously been cleared of skin, sinews
and bone, and the same amount of lean veal, free also from skin and sinews. Cut them into small cubes
and pound them in a mortar with salt, pepper and the raw whites of two or three eggs. When smooth, pass
through a fine wire sieve,and then place in a pan, and proceed. This can also be made with chicken flesh
only.

FORCEMEAT STUFFING
Add double the amount of very fine sausage meat to the flesh of chicken available from the carcass and
the trimmings of wings, etc.
Or add the same amount of lean veal to the chicken flesh, and then double the amount of bacon fat. Pass
through a fine mincing machine two or three times, or pound and pass through a wire sieve. Season with
salt, pepper and mixed spices, and add a little brandy or madeira.
TYPES OF GALANTINES
A basic recipe for most galantine requires forcemeat consisting of:
 Lean Veal: 1 part
 Lean pork: 1 part
 Fresh pork fat: 2 parts
10/15/2015 Untitled 1
 Eggs, for each lb. of forcemeat: 1 part
The garnish for galantine may consist of several of the following ingredients:Truffles, pistachio nuts,
diced pork fat, beef or veal tongue, liver, fillet of breast of capon and cooked ham. The black of the
truffles, the green of the pistachio nuts, and the white of the fresh pork fat are the most colorful
ingredients used in galantine.

 Galantine de volaille
 Galantine of pheasant
 Galantine of suckling pig
 Galantine of breast of veal
 Duck Galantine
 Galantine of veal in aspic
 Galantine of salmon
 Galantine of capon royale
 Galantine a la rosenthal
PRESENTING GALANTINES
When sliced, galantine displays attractive mosaic of meat and stuffing dotted with nuts, olives, chunks of
ham or pork fat, and sometimes truffles. Slices are arranged flat on the dish so that they scarcely overlap.
The classic decoration is a shiny coating of aspic and sometimes part of galantine is left unsliced to coat
with chaudfroid sauce. A garnish such as stuffed tomatoes adds colour but is not obligatory given the
colourful appearance of the dish itself.
BALLOTINE
The terms Galantine and Ballotine are often confused. Both are similarly prepared, but they are cooked
and served differently. The ballotine is also boneless meat that is stuffed and rolled into a ballot or
bundle. Like the galantine, they are also poached, but may also be baked or braised in their skins and
served hot as entrees.

The ballotine can be considered the smaller relative of the galantine. A ballotine is prepared from a
boneless leg of poultry that is stuffed with a forcemeat.

The ballotine is an excellent method for using the leg portions of poultry when the breast portions have
been used for other purpose. The legs of the poultry are removed leaving the skin and meat intact.
Forcemeat is stuffed into the pocket that forms when the leg bone is removed. Although the ballotine is
baked or braised or even roasted, they are usually served cold after coating with chaud froid and aspic.

A ballotine may be rolled or sewn in a cushion shape .It is poached or braised to serve hot sauce made
from the cooking liquid ,or presented cold in aspic . Individual ballotines may be made from boned
poultry legs, Dodine (Frdodu , meaning Plump) is another word for ballotine , it also refers to a
medieval Poultry dish in spice sauce. When a ballotine is served hot, it is essentially a boned stuffed roast
a generous garnish of vegetables is usually cooked with it and the braising liquid makes a rich sauce.

ROULADE :
Comes from the French word ruler (meaning to roll).The only criteria for a food item to be called
roulade is that it should be rolled.
10/15/2015 Untitled 1
The term roulade can be applied to contemporary products prepared in a manner similar to a galantine yet
do not fully satisfy the definition of a classical galantine.
An example of a roulade can be a flank steak that has been butterflied, pounded, spread with a sausage
paste and then rolled like a Swiss roll, secured and cooked. Or, it could be a large fillet of fish, flattened
lightly and spread with a tuna/salmon paste and then rolled and secured. Roulades can be poached,
baked, braised or even roasted and can be served hot but usually are presented cold. The varieties of
roulades are unlimited.
PARFAIT:
This is the French term that means perfect. In culinary usage, it refers to two distinct and different
products. One is a frozen mousse like dessert served in a tall glass. The other is a savory terrine, which,
by its delicacy, is almost near to perfection. This is the one that we refer to here. A savory parfait makes
use of vegetables, fish, shellfish or poultry. It is distinguished by its very fine texture and is made of a
puree of the ingredients that is lightened by egg whites and cream, which is then moulded and then
poached

Close this window
10/15/2015 Untitled 1
Close this window
FORCEMEATS

One of the basic components of charcuterie and garde manger items is a preparation known as forcemeat.
Forcemeat is a lean meat and fat emulsion that is established when the ingredients are processed together by
grinding, sieving, or puréeing. Depending on the grinding and emulsifying methods and the intended use, the
forcemeat may have a smooth consistency or may be heavily textured and coarse. The result must not be just a
mixture but an emulsion, so that it will hold together properly when sliced. Forcemeats should have a rich and
pleasant taste and feel in the mouth.
COMPONENTS OF FORCE MEATS
Meats: It is the major component of the forcemeat. The type of meat included is pork, veal, beef, poultry, fish,
lamb, and game. Pork is often included in the forcemeats because pork has a neutral flavour that can easily take
the flavour of the dominant meat. It also has high degree of water retention, which aids in the production of
moist forcemeats. Pork is also cheaper than other meats.
Quality of meat will determine the quality of forcemeat. The body and structure of the product depends on the
meat for the matrix of protein in which the fat particles of the forcemeats are suspended. The variation in the
colouring of the forcemeats is the result of colouring properties of the dominant meat
Fat: fats generally contribute flavour to the forcemeats. It also contributes binding power and texture to the

forcemeats. Pork fat is considered best as it is economical, has neutral flavour and has the ideal melting point for
production of the forcemeat. Lamb fat is hard and has a strong flavour therefore it is limited to few preparation
of lamb.
Egg: The major contribution of the egg in forcemeat preparation is to give binding power and firmer texture.
Eggs are not used in sausage making.
Seasoning:
If curing salt is added in forcemeats then it has a dual role and that is to fix the processed meat’s colour and
inhibit the growth of bacteria. Spices are normally responsible for the distinctive flavour characteristics of the
various forcemeats.

Here are four‐spice and herb combination that can be blended into a forcemeat:
Bay leaf 1 oz Thyme ¾ oz
Coriander ¾ oz Cinnamon 1 oz
Nutmeg 1 ½ oz Cloves 1 oz
Ginger ¾ oz Mace ¾ oz
Black pepper 1 ½ oz Cayenne pepper ¼ oz
http://www.ihmkolkata.org/StudyMaterials20152016/5thSEM/FoodProductionOperationLARDER(GENERIC)/lesson3onforcemeat.html 1/7
10/15/2015 Untitled 1

Cloves ½ oz Ginger ½ oz
Nutmeg ½ oz Paprika ½ oz
Basil 1/3 oz Black pepper 1/6 oz
White pepper 1/3 oz Bay leaf 1/6 oz
Thyme ½ oz Marjoram 1/6 oz

1/6 oz of pate spice is used per pound of forcemeat.
Garnishes
Garnishes such as mushroom, pistachio nuts dried currants may be added to the forcemeats after they are
prepared .the garnishes can be partially cooked.
Panada
It is a paste prepared from flour, bread, rice or some other starch product. It is added for three reasons:
1. For binding
2. To make the product lighter
3. To contribute to the seasoning of the forcemeat.

Panada is used less in today’s kitchen, where improved technology and equipment have made it possible to
create a better emulsion. If a panada is used it should not be added more than 20%of the total weight of the
forcemeat.
There are 5 types of panada:
1. Bread panada ‐‐‐‐ equal quantity of fresh breadcrumbs and boiled milk are added together to make and
stirred in a saucepan until they thicken. Such type of panada is generally used in fish forcemeats.
Water 300 ml
Bread Crumbs 150 Gms
Salt 2 Gms
Butter 50 Gms

This type of panada is generally used for quenelles and is prepared the same way as choux paste.
2. Frangipane panada:
Flour 125 Gms
Egg yolk 4 Nos
Melted Butter 90 Ml
Milk 250 Ml

Flour and egg yolk is mixed thoroughly and then melted butter is added to the same. Adding boiling milk
to the mixture then thins the mixture. The panada is cooked slowly and by mixing it vigorously. This
panada is used for poultry and fish.

3. Potato panada:
10/15/2015 Untitled 1

Butter 20 Gms
Milk 300 Ml
Boiled potato 250 Gms
Salt, pepper, nutmeg to taste

Milk is seasoned with salt, pepper and nutmeg and is then reduced to 1/6th. Butter and thinly sliced boiled
potato are added. This type of panda is used for quenelles of white meats.
4. Rice panada:
Rice 200 Gms
Butter 20 Gms
Stock 600 Ml
Seasoning‐ to taste

Rice and butter are added to clear stock and is cooked for over 50 minutes. The cooked rice is then made into a
smooth paste and cooled in a buttered dish.

Forcemeats may be used for quenelles, sausages, pâtés, terrines, roulades, and galantines, as well as to prepare
stuffings for other items (salmon forcemeat may be used to fill a paupiette of sole, for example). Each forcemeat
style will have a particular texture. The five basic forcemeat styles are:
• Straight forcemeats combine pork and pork fat with a dominant meat in equal parts, through a process of
progressive grinding and emulsification. The meats and fat are cut into cubes, seasoned, cured, rested, ground
and processed.
• Country‐style forcemeats are rather coarse in texture. They are traditionally made from pork and pork fat,
often with a percentage of liver and other garnish ingredients.
• In gratin forcemeats, some portion of the dominant meat is sautéed and cooled before it is ground. The term
gratin means “browned.”
• Mousseline, very light forcemeat, is based on tender, lean white meats such as veal, poultry, fish, or shellfish.
The inclusion of cream and eggs gives mousselines their characteristic light texture and consistency.
5/4/3 emulsion style
The forcemeat is used extensively for sausage making and less often used in kitchens. Its name is derived from
the ratio of its components. The components are 5 parts of meats, 4 parts of fat and 3 parts of ice. This can be
made from any type of meat but fish. The texture should be a perfectly smooth one. A variety of binder including
non‐fat dry milk is used in the production of this type of forcemeat
Main ingredients
Forcemeats, like sausages, are made from raw products, with the exception of the gratin forcemeat. Some classic
choices for forcemeats include pork; fish such as pike, trout, or salmon; seafood such as shrimp and scallops;
game meats such as venison, boar, or rabbit; poultry and game birds; and poultry, game, veal, or pork livers.
When selecting cuts of red and white meat, opt for well‐exercised cuts, since they have a richer flavour than very
tender cuts, such as the tenderloin or loin. However, meats to be used as garnishes can easily be the more
delicate portions: tenderloin of lamb, rabbit, or pork, or poultry breasts, for example. Often, recipes for shrimp or
scallop mousseline call for a quantity of pike to ensure a good primary bind.
An adequate amount of fat is also important. Fatback is considered to have a neutral flavour and can be paired
with most meats. Mousselines made from delicate white meats, fish, or shellfish generally call for heavy cream.
10/15/2015 Untitled 1
with most meats. Mousselines made from delicate white meats, fish, or shellfish generally call for heavy cream.
To prepare the meat and fatback for a forcemeat, it should first be trimmed of any gristle, sinew, or skin. The
meat is then cut into dice, so it can drop easily through the feed tube of a grinder or be quickly processed to a
paste in a food processor.
Salt and seasonings
Salt plays a vital role in producing good forcemeats. The salt acts to draw out the proteins in the meat (these
proteins are the primary source of the forcemeat’s “bind”), and it also adds its own unique flavour. Classic recipes
often call for ground spices such as quatre épices, which is a combination of pepper, nutmeg, cinnamon, and
cloves. Seasoning or marinating meat prior to grinding will further enhance its flavour.
Herbs, aromatic vegetables such as onions or mushrooms, wines, cognacs, grain‐based spirits, or vinegars may
also be added. In some cases, a reduction of garlic or shallots, herbs, wines, glace de viande or volaille, and other
flavouring ingredients may be made. This reduction should be thoroughly chilled before adding it to the meats.
It is always important to follow basic formulas carefully as you are learning to make forcemeats, and to properly
test and taste forcemeats each time you make them.
Secondary binders
The proteins in meats and fish are the basic source of the forcemeat’s structure, texture, and bind. In some
special cases, however, you may need to add a secondary binder, which is generally required for country‐style
and gratin forcemeats. There are three basic types of secondary binders: eggs, non‐fat dry milk powder, and
panadas. Panadas are made from starchy (farinaceous) items—well‐cooked, puréed rice or potatoes, bread
soaked in milk, or pâte à choux, which is a dough made from flour, water, butter and eggs.
Garnish ingredients
Garnishes give the chef an opportunity to add colour, flavour, and texture to a basic formula. Some traditional
garnishes include the poultry breast, pork, beef, veal, or lamb tenderloin portions, nuts (especially pistachios and
pine nuts), mushrooms, truffles, and diced foie gras. The quantity of garnish added to a forcemeat can range
from a few chopped nuts scattered throughout a pâté to a terrine in which there is a predominant garnish bound
together with a small amount of forcemeat or aspic. You can add garnishes to a forcemeat in two ways. They can
be simply folded into the forcemeat; in that case they are known as internal or random garnishes.
The second means of introducing the garnish is to place it in the forcemeat as you are filling the mould or laying it
out for a roulade or galantine. These garnishes are known as inlays, though you may also hear them called
centered garnishes.
Care should be taken to shape and place the garnish so that each slice will have a uniform, consistent
appearance, whether the slice comes from the end or center of the pâté.
If you are preparing forcemeat items for display or competition, you may want to dust garnish items very lightly
with a bit of powdered gelatine or albumen (dried and powdered egg whites) or a combination of these two
items, to glue them into place. This will improve the adherence of the forcemeat to the garnish, making it less
likely that they will separate when the item is cut into slice
Chill ingredients, chill equipment
Maintaining both the ingredients and equipment is imperative when preparing forcemeat. This helps keep the
forcemeat below 40°F / 4°C, which keeps the food out of the danger zone, reducing the risk of food‐borne illness.
Temperature control is also the key to achieving the best results. When forcemeats are kept well chilled
throughout processing, mixing, and cooking, they require less fat, yet still have a smooth texture and an
appealing mouth feel. The flavour of the forcemeat itself is generally better, as well.
10/15/2015 Untitled 1
Grinding
The most common piece of equipment for grinding the meats for straight, country, and gratin forcemeats is a
meat grinder.
Some forcemeat formulas will call for some or all of the meats and fat to be ground using a method called
progressive grinding. Review the recipe to determine if you will need one or more grinding plates. Grind the
meat directly into a well‐chilled mixing bowl set over ice.
Mousseline forcemeats are typically made from start to finish in a food processor, although some chefs prefer to
grind the meat or fish before placing it in the bowl of the food processor. If you make a significant quantity of
forcemeats using a food processor, it is a good idea to dedicate one very sharp blade to that purpose only.
Mixing and processing
Once ground, the forcemeat is mixed in order to blend any seasonings, panadas, or other ingredients thoroughly
and evenly. More importantly, an adequate mixing period is crucial to the development of the correct texture.

Mixing can be done by beating the forcemeat with a rubber spatula or wooden spoon over an ice bath, in a
mixer, or in a food processor. Care should be taken not to over mix, especially when you use a machine. Be
careful not to overload the bowl. Depending on the amount of product, one to three minutes at the lowest speed
should be sufficient. The forcemeat’s colour and texture will change slightly when it is properly mixed.

Mixing in a food processor is very fast and provides a smoother texture. Most food processors handle relatively
small batches. It is critical to keep an eye on the forcemeat as it processes. Your forcemeat can go from properly
processed to over worked in a matter of seconds. This can cause pockets or bubbles to form in the item you are
preparing, a distraction on a plated item presented to a guest and grounds for losing points in competition work.

Testing a forcemeat
Forcemeats are poached directly in a liquid (as for galantines, roulades, or quenelles) or in a water bath
(terrines), or baked in a crust (pâté en croûte). You can only be sure of the quality of the forcemeat after it is
cooked, and the method below for testing a forcemeat will give you an opportunity to evaluate the quality,
seasoning, and texture.
The test portion itself will not taste or feel exactly the same as the finished product, since it is a general practice
to allow the forcemeat items to rest two or three days before they are served. However, with experience, you
can train your palate to recognize the evidence of quality or to detect a flaw in a forcemeat. This is the same
taste memory, built up through experience and practice, that permits a cellar master to foretell with some
accuracy the qualities a wine will have when it is mature, even when the wine is actually far too young to drink.
If the texture is poor, evaluate just what kind of problem you have. Rubbery forcemeat can be improved by
adding more fat and cream. Loose forcemeat, on the other hand, may be improved by adding egg whites or a bit
of panada. However, take into account whether or not the item will be pressed or coated with aspic before you
make a dramatic change.
Straight forcemeat
This basic forcemeat is used to prepare pâtés, terrines, and galantines. It is generally made by grinding the meat
and fat through a medium plate, then further processing it in a mixer or food processor.
Process the ground meat with any additional ingredients. An egg may be added to the forcemeat to give a better
bind. A quantity of heavy cream may also be included in some recipes to give the forcemeat a smooth texture
and a richer flavour, if desired.
Once the forcemeat is tested and any adjustments to seasoning or consistency have been made, you may add5/7
http://www.ihmkolkata.org/StudyMaterials20152016/5thSEM/FoodProductionOperationLARDER(GENERIC)/lesson3onforcemeat.html
10/15/2015 Untitled 1
Once the forcemeat is tested and any adjustments to seasoning or consistency have been made, you may add
garnish ingredients. This may be done in the mixer or by hand, working over an ice bath to keep the forcemeat
properly chilled.
Straight forcemeats may be used to fill a pâté en croûte, or to prepare terrines and galantines.
Countrystyle forcemeat or compagne style
Country‐style forcemeats are less refined in texture and heartier in flavour than others and are traditionally made
from pork and pork liver.
The texture of this forcemeat is achieved by grinding the pork through a coarse die, then reserving most of this
coarse grind. If desired, a portion of the ground meat may be ground again through a medium die before the
forcemeat is blended with its panada and processed as for a straight forcemeat.
The coarsely ground meat as well as the processed forcemeat is then combined. Because at least part of the
forcemeat is left as a coarse grind, a panada is almost always included to help the finished product hold together
after cooking.
Gratin forcemeat
A gratin forcemeat is similar to a straight forcemeat, with the exception of the way in which the main meat is
handled. The meat is very quickly seared—just enough to enhance the flavour and colour, but not enough to
cook it through. The meat is changed enough by the searing that a panada is required to help produce the
desired texture.
The first step is to sear the meat. Get the pan or grill very hot, sear the meat on all sides as quickly as possible,
and just as quickly cool it down.
The best way to accomplish this is to work in small batches and to avoid crowding the meat in the pan. Remove it
to a sheet pan, and cool it quickly in the refrigerator or freezer. An optional step is to prepare an aromatic
reduction to flavour the forcemeat.
Follow the same procedure for grinding as for a straight forcemeat, and process it with a panada and any
additional ingredients as suggested or required by the recipe. Be sure to test the forcemeat properly before
continuing to add the garnish ingredients.
Gratin forcemeats can be used in the same general applications as straight forcemeats.
10/15/2015 Untitled 1
Mousseline forcemeat
Although individual recipes will differ, the formula shown below for mousseline forcemeat works as an excellent
starting point. The amount of cream indicated will produce a good texture for terrines and other forcemeat items
that will be sliced. If the mousseline will be used to prepare a timbale or other similar applications, the quantity
of cream can be increased by nearly double the amount indicated below:
Meat or fish — 1 lb / 454 g
Salt — 1 tsp / 3 g
Egg (or egg white) — 1 large
Cream — 8 fl oz / 240 mL
When preparing a mousseline forcemeat, you may simply dice the main ingredients and proceed to grind them in
the food processor, or you may wish to grind the main ingredient through a coarse or medium plate before
processing it with an egg white. When using shellfish, it is important to keep in mind that some types of shellfish,
such as lobster and wet pack sea scallops, retain more moisture than others and therefore require less cream
than the standard ratio indicates.
Process the meat and salt just long enough to develop a paste with an even texture. Add the egg white, followed
by the cream.
In order to blend the mousseline properly, it is important to scrape down the bowl. Continue processing only
until the forcemeat is smooth and homogenous, generally around thirty seconds.
Optional: For a very light mousseline, you may prefer to work the cream in by hand. This is more time‐consuming
and exacting than using a food processor, but the results are worth the extra effort. Both the base mixture and
the cream must be very cold in order to add the cream in higher proportions than those suggested in the basic
formula above. Work over an ice bath for the best results.
Fine forcemeats may be passed through a drum sieve (tamis) to be sure that a very delicate texture is achieved.
Be sure that the forcemeat is very cold as you work, and work in small batches to prevent the forcemeat from
heating up as you work.
Mousseline forcemeats are often featured as appetizers, fillings, or stuffings, or to coat or wrap poached fish or
poultry suprêmes. Another interesting way to use this forcemeat is to layer mousselines with different colours to
create a special effect in a terrine.
Close this window
10/15/2015 Untitled 1
Close this window

ASPIC AND CHAUD‐FROID AND COLEES

Aspic jelly,or gelée (zhuh lay),is clarified stock that contains enough gelatin that it solidifies when cold.
The gelatine may be naturally extracted from bones or added from a package. Good stock naturally
contains a certain amount of gelatine but, in most cases, it must be supplemented with additional
unflavoured packaged gelatine. Aspic jelly may be nearly colourless (white aspic) or various shades of
amber. Most often, however, it must be crystal clear. This is achieved by clarifying it like a consommé.
White or light‐coloured aspic is used when the natural colours of the foods and decorations must show
through. Amber or golden aspic enhances the brown colour of foods such as roasted meats and poultry.
Aspic is used as a coating for foods and as a binding ingredient. When it is used as a coating, it has three
main purposes:

1. To protect foods from the air, which would dry them out and discolour them.
2. To improve appearance and give shine.
3. To add flavour. This last purpose is, of course, best accomplished if the stock is of
high quality.
As a binding ingredient, aspic is used in mousses, terrines, and aspic moulds. It is also the binding agent
in chaud‐froid sauce.

Note: When aspic is used as a binding agent, it need not be perfectly clarified. In addition, when
congealed and chopped or cut into various shapes, aspic jelly is used as a garnish for platters or
servings of pâtés, terrines, and other cold items.

PREPARING ASPIC JELLY

The best aspic is a well‐made, naturally gelatinous stock. It has a superior texture and flavour, but it is
time‐consuming to make because a separate batch of stock must be made in addition to the normal
stock production. Consequently, most aspics are made by reinforcing regular stock with gelatin. Aspic
powders and mixes are available, but the flavour of aspic made from them does not compare with that
made from stock. They can be useful in an emergency, however, or for pieces used purely for display or
decoration.

Classic Aspic Jelly

Prepare classic aspic jelly as you would white or brown veal stock,but with the addition of products that
release a good deal of gelatin,such as split calves’feet or pigs’feet,pork skin, and veal knuckle bones. If
enough of these items are used, the stock will contain enough natural gelatin to be used as an aspic
jelly. Follow basic stock‐making procedures, except do not brown the added feet and pork skin when
making brown stock.When the stock is made, use the following procedure to convert it to aspic jelly.

http://www.ihmkolkata.org/StudyMaterials20152016/5thSEM/FoodProductionOperationLARDER(GENERIC)/aspic,chaudfroid,colees.html 1/8
10/15/2015 Untitled 1
Procedure for Preparing Classic Aspic Jelly

1. Test the stock for gelatin content. Ladle a small amount of cooled stock onto a small plate or saucer
and refrigerate.

• If the stock becomes firm, no additional gelatin is needed.
• If it sets but is not firm enough, add about 1⁄2 oz or 2 tbsp (15 g) powdered gelatin per quart (liter) of
stock, or 2 oz (60 g) per gallon (4 liters).
• If it does not set at all (which is unlikely if the stock is properly made) but merely becomes thicker,
add about 1 oz or 4 tbsp (30 g) powdered gelatin per quart (liter), or 4 oz (125 g) per gallon (4 liters). In
this case, you will actually be making regular aspic jelly (see next section) rather than classic aspic jelly.
Add the gelatin by first stirring it gradually into a little cold water, avoiding making lumps, and letting it
soften. Then add the softened gelatin to the stock.

2. Clarify the stock as for consommé. For white aspic (made with white stock), omit the carrots in the
mirepoix.

3. After the stock is clarified, remove all traces of fat. The aspic jelly is now ready to use.

Regular Aspic Jelly

This is normal meat, poultry, or fish stock reinforced with gelatin and clarified.Regular stock rarely has
enough natural gelatin to enable it to be used as a jelly, so extra gelatin must be added. To test the
stock for gelatine content and to convert it to aspic jelly,follow the same procedure as for classic aspic
jelly, described above. However, note that if the stock contains very little gelatin and stays watery when
chilled, more than 4 oz (125 g) gelatin may be needed per gallon (4 liters).

Aspic Powder

Aspic powder is unflavoured gelatine mixed with a powdered stock base.To prepare it, follow the
instructions on the container. Additional unflavoured gelatine may be needed for some purposes.
Procedures for using aspic jelly are discussed following a brief consideration of a related topic,chaud‐
froid sauce.

The Addition of Wine:
A lot of chefs recommend the addition of wines to aspic jelly to enhance the flavor and the taste of the
product. If used, the wine should be added when the aspic jelly is still liquid. This will ensure that the
full aroma of the wine is preserved. The recommended wines are port, madeira, sherry, marsala and
crisp white wines.

Characteristics of Good Aspic Jelly:

Aspic Jelly can be graded on the following parameters
Flavour, Tooth, Clarity ,Colour

The flavour of an aspic jelly should be intense enough to make the mouth water. Yet, it should not be so
strong so as to over power the flavor of the main ingredient of the product. There are three aspects to2/8
http://www.ihmkolkata.org/StudyMaterials20152016/5thSEM/FoodProductionOperationLARDER(GENERIC)/aspic,chaudfroid,colees.html
10/15/2015 Untitled 1
strong so as to over power the flavor of the main ingredient of the product. There are three aspects to
the flavour of the aspic jelly. The first is the depth of character. This comes from the proper preparation
of the stock. The flavour should not be watery and weak. It should be full bodied and robust. Seasoning
is another area. The aspic jelly needs to be properly seasoned, and here we are primarily talking salt.
The flavours of the ingredients need to be released. And lastly, there is the matter of acidity. Slightly
elevating the level of acidity will serve to accent and enliven the flavours already present. This can be
done by adding wine, lemon juice or a flavoured vinegar. However, adding acid must be done with care.
Remember, acid can interfere with the gelling of the aspic jelly and alter the strength of the gel.
Tooth is the density or the elasticity of the jelly. The jelly should be firm enough to hold the desired
shape, yet, once it is in the mouth, it should dissolve immediately. The jelly should not be rubbery or
chewy. There are two factors which determine the mouth feel of aspic jelly. First is the ratio of gelatin
in the jelly. The other is the service temperature of the jelly. Aspic jelly must be strong enough to allow
clean slicing, yet delicate enough to offer a good tooth. The best way to achieve this is to slice the
product as soon as it comes out of the refrigerator and then allowing the slices to warm up slightly,
softening the gel, before service .Aspic jelly should be absolutely crystal clear.
The range of colors in aspic jelly lie between the rich amber almost brown color that can be used for
game, to a nearly colorless one for fish. Additional tomes of red can be obtained and achieved
depending on the wine used in the preparation.

Handling and Storing Aspic Jelly:
Aspic Jelly is a potentially hazardous food, an ideal environment for the growth of bacteria. It is high in
moisture content, high in protein and comes from an animal source. In order to prolong its shelf life and
to ensure its wholesomeness, car must be taken in storing prepared aspic jelly.
Use only clean sanitized containers for storage. Once the jelly has set, handle it as little as possible. This
will help minimize the growth of bacteria. Allow the jelly to set without stirring. When it sets as a single
block, it seals itself exposing only the top surface to contamination. Once set, the gel should be covered.
Cooling of the aspic jelly should be achieved rapidly.

Procedure for Cooling Aspic Jelly

The following procedure is used for chaud‐froid as well as aspic jelly.

1. If the jelly is congealed, it must first be melted. Set the pan or container of jelly in a hot‐water bath.
Stir it gently from time to time until it is completely melted.

2. Place the warm aspic jelly in a stainless‐steel bowl.

3. At all times, be careful not to make any bubbles. Bubbles in the jelly may get transferred to the
surface of your food item and mar its appearance.

4. Select a ladle that fits the curve of the bowl. Set the bowl in crushed ice, pushing it in so that it sits in
a well of ice. With the edge of the ladle against the inside of the bowl, rotate the bowl so the ladle
continually scrapes the inside of the bowl. This method prevents the formation of lumps that occur
when jelly touching the cold bowl solidifies too quickly.

5. Continue to rotate the bowl until the jelly is thick and syrupy but not yet set. The jelly is now ready
for use. Remove from the ice bath and work quickly, because it will set very fast.
10/15/2015 Untitled 1

6. Re melt and re cool the jelly as necessary.

Procedure for Coating Foods with Aspic Jelly

1. Chill the food to be coated. For best results, the surface of the item should be as smooth and as free
of fat as possible.

2. Place the item on a wire rack over a tray or sheet pan. Excess aspic that falls onto the tray can be
remelted and reused.

3. Cool the aspic jelly according to the procedure above.

4. Use the aspic as soon as it is ready. Various methods can be used to coat foods with aspic, depending
on the size and shape of the item.

• For smooth, regularly shaped items, use a large ladle and nap them with a single smooth stroke, as
illustrated in Figure 27.1. Working too slowly may produce an uneven, bumpy coat.

• Large items and items with steep sides or irregular shapes are harder to coat. Using a ladle, coat the
sides first and then the top for best results.

• For small items, it may be more convenient to use a kitchen spoon than a ladle.

• A pastry brush can be used to coat small items. A brush is often used for small portions, such as
canapés, that need only a light glaze rather than a perfectly smooth coating of aspic.

5. Chill the items until the jelly is thoroughly set.

6. Repeat with additional coats, if necessary, until the aspic is of the desired thickness.

7. To decorate, dip pieces of decoration in liquid aspic and place on the product in the desired pattern.
Some items appropriate to use for decorating aspic are Leek leaves Black olives Tomato peels ,Fresh
herbs, especially flat‐leaf Truffles, real or artificial Carrots parsley and tarragon ,As appropriate, cut the
items for decoration into very thin slices and then into desired shapes. For most vegetable decorations,
such as carrots and leek leaves, blanch to make them more limber and to intensify the color.

8. If decorations have been used, cover the decorated item with a final layer of aspic jelly to protect the
design.

Uses of Aspic Jelly:
To coat showpieces such as whole turkeys and hams.
1. For Aspic sheets, Aspic mirrors and Aspic cut outs. Decorative center pieces can be made using
colored aspic.
2. To fill cavities in Pates.
3. To line moulds for cold buffet presentation.
4. To glaze whole terrines and galantines and items coated with chaud froid.
5. To prepare aspic croutons which can be used to garnish cold platters or even added into salads
10/15/2015 Untitled 1
6. Chopped aspic, which can be used as a base to present a variety of cold meats on the buffet.
7. To glaze canapes, zakuski and other hors d’oeuvres.

Gelee also has its uses in the kitchen. As explained earlier, gelee is stock that has been reduced and
cooled down to a gelatinous consistency. It can be used to enrich soups, sauces and gravies. It can also
enhance the taste of stews an sauces. Gelee can be used to glaze cold meat products to prevent them
from drying out during the long presentation times on the buffet counter.

CHAUD‐FROID

Described in simplest terms, chaud‐froid sauce is a white sauce containing enough gelatin that it sets
like an aspic.The name chaud‐froid is French for “hot‐cold.”The sauce is so called because the classic
version is made hot but eaten cold. Today,chaud‐froid sauce is rarely used except for display pieces on
buffets.Its main purpose there is to provide a smooth,uniformly white background for colored
decorations. Because it is not eaten in these cases,it does not have to have a good flavor,and it may be
made out of a simple béchamel sauce thickened with a roux made with white shortening.

Nevertheless,chaud‐froid sauce finds occasional use in cold dishes—for example, as a component of
some aspic moulds and terrines. A brief discussion is warranted without going into the kind of detail
found in books on garde manger.
Many kinds of white sauce may be used as a base for chaud‐froid,including cream sauces, white stocks
enriched with cream or cream and egg yolks, veloutés, and mayonnaise. There are also colored chaud‐
froid sauces, but they are not often used. Red sauce can be made with the addition of tomato paste
and, sometimes, paprika. Green sauce is colored with spinach and watercress, puréed with some of the
hot sauce,and strained. Brown chaud‐froid can be made by combining glace de viande, tomato sauce,
and aspic jelly in equal proportions.

Preparing Chaud‐Froid Sauce

Two basic types of chaud‐froid sauce are considered here, one based on white stock and cream,the
other on mayonnaise. Both of these are of good eating quality and can be used for first‐class cold foods.
Heavier types based on roux‐thickened sauces may be economical to make but are more appropriate
for inedible display pieces.
Two recipes for chaud‐froid are given here. Classic chaud‐froid is essentially an aspic jelly with the
addition of cream or a cream and egg yolk liaison. In fact, it can be made by combining aspic jelly and
cream,but this mixture would have to be reinforced with extra gelatin because of the quantity of
cream. Mayonnaise chaud‐froid, also called mayonnaise collée,which means something like “glued
mayonnaise,” is simply a mixture of aspic jelly and mayonnaise. It is easy to make and,if the two
ingredients are of good quality, is a tasty and useful chaudfroid. The basic proportion is equal parts
aspic jelly and mayonnaise.The proportion canbe varied to taste,however, from 1 part aspic and 2 parts
mayonnaise to 1 part mayonnaise and 2 parts aspic jelly.
Using a commercially made mayonnaise is recommended. If you are using a homemade mayonnaise, it
is best to prepare the chaud‐froid at the last minute and use it at once.Reheating it to melt it could
cause the mayonnaise to break. Commercial mayonnaise, on the other hand, can generally be melted
without damage, but it is still best to
use the sauce as soon it is made.

10/15/2015 Untitled 1

Galantines, timbales, terrines, whole or smaller joints of poultry and ham are some of the products that
can be coated with a chaud – froid. The purpose of coating items with a chaud – froid are :

a. protection of the item from the air while it sits on the buffet.
b. the sauce acts as a background or a canvas on which to decorate.
c. the chaud – froid is an adornment itself.
the sauce can complement the flavor of the coated item
TYPES OF CHAUD FROID
The two primary methods of preparing Chaud – froid are the classical and the contemporary methods.
THE CLASSICAL METHOD:
The classical method calls for the use of Béchamel or Veloute. This is reduced with a stock, suitable for
the product that needs to be coated. This reduction is then fortified with a suitable aspic jelly and cream.
THE CONTEMPORY METHOD:
A modern variation of the sauce is prepared without a base of the roux. The result is a sauce, which has a
less starchy mouth feel. The method is also faster to prepare.
VARIATIONS:
Chaud – froid can be made in a variety of colors. Only natural ingredients must be used to obtain the
colors using the basic colors. For a brown chaud – froid, replace the cream with a reduced jus. A green
chaud – froid can be made by using spinach puree. Red chaud – froid needs paprika plus tomato puree.
Carrots, red peppers and even saffron are used to create a variety of colors.
USING CHAUD‐FROID SAUCE

As discussed earlier, aspic and chaud‐froid are used to enhance both the appearance and the flavour of
cold foods. For best results, the aspic and chaud‐froid, as well as the foods to be coated, should be
prepared and handled in specific ways. The following sections offer general procedures for handling
these products. Specific applications, such as recipes for aspic‐based terrine moulds, are included later
in the chapter. Aspic jelly must be cooled to just above congealing temperature before it is used to coat
foods. If it is too warm, it will not have enough body to coat and will just run off.

Coating with Chaud‐Froid

Apply chaud‐froid sauce according to the same procedure as for aspic. Because most chaud‐froid is
thicker than aspic, it is usually kept a little warmer when poured. If the first layer of chaud‐froid is too
transparent or not thick enough ,apply one or two additional layers. After the chaud‐froid has chilled
and set,apply decorations if desired. Finish with a layer of aspic for best appearance.

APPLYING THE CHAUD – FROID
There are a series of steps involved in the application of chaud – froid.
a. Preparing the item for coating
Items to be coated should be well chilled. This helps to adhere the sauce to the surface. Chaud –
froid will run off the surface of a warm item before it can set.
The surface of the food to be coated should be smooth and trimmed of any rough edges. It is not
possible to create a smooth finish to a product if the under surface is rough and jagged.
Surface grease must be removed before the coating of chaud – froid is applied. The coating will
not stick to a greasy surface. If there is a skin attached to the product, it should be removed. This
will ensure that the fat and the grease are also removed.
The item to be covered should be blotted/dabbed dry. This will allow better adhesion of the
10/15/2015 Untitled 1
sauce.
b. Tempering the Chaud – Froid

Chaud – froid sauce should be tempered before applying. Once the item has been properly prepped, the
sauce may be tempered. This involves bringing the temperature of the sauce, either by heating or cooling,
to a point that will allow the best and easiest coating. Gelling takes place at around 85F. Normally, the
closer you can maintain the sauce to this temperature without it getting too thick, the more evenly it will
coat. In the ideal situation, it should take only 2 or 3 coats for a smooth and glistening finish.
If the sauce is too warm, it tends to wash over the item leaving only a thin layer of the sauce. If extremely
warm, it might even melt the previous layers that have already been applied.
If the Chaud – froid is too cold and thick, it will not form an even layer. The sauce will form lumps and
might even leave air bubbles on the surface. The sauce will not coat the item smoothly, because it sets
too quickly in runs.
A sauce that is tempered properly will be easily controled, it will give a smooth and even coating and it
will make the application of the coating easier and more efficient.
c. Ladle Method or Dipping Method?
There are two ways to apply a Chaud – froid sauce. It can either be ladled onto the product r the item to
be coated can be dipped into it. The ladling method is suitable for large joints or pieces of meat. Smaller
items are more evenly coated by dipping. Also, unevenly shaped items are more easily coated by the
dipping method. In each case, it is advisable to apply more than one coat of the sauce to give an even
appearance and a smooth complete finish. Whichever method of coating is used, it is essential to
refrigerate them between each coat and before the final trim.

d. Trimming

Trimming is the final step in preparing the item for decoration. Carefully remove the item from the pan in
which it was coated taking care not to rip the product away. The item should be cut away with the help of
a palette knife being run around the base of the product. Preferably, dip the knife in hot water first. Line
up the trimmed chaud – froid on a clean and fresh tray.
At this point, they are no longer items or products….they are now Chaud – froids. They now need only to
be decorated before they can be set out on display.
e. Decorating the Chaud – froids
The Chaud – froids can now be decorated tastefully with a variety of food items. There are many choices
available. Aspic cutters can be used to punch out a variety of shapes out of vegetables. These may be
applied in pleasing patterns such as geometric shapes, floral or abstract.
A more natural, pleasing effect comes from using foods in their natural shapes. Capers, caviar, chives
and slices of olives are a few examples. Each component must be dipped into warm aspic jelly and
placed onto the surface of the chaud – froid. Avoid dripping excess aspic jelly onto the surface. These
droplets of aspic are difficult and almost impossible to remove and can make the most beautiful designs
look sloppy. After the decorated chaud – froids have been chilled; they are glazed with a single coat of
welltempered aspic jelly. This will protect the surface of the chaud – froid that could become dull and
dry looking. The final glaze of aspic will keep the chaud – froid looking sparkling and fresh.

QUALITY INDICATORS FOR CHAUD – FROID
The quality of a chaud – froid coating has a major effect on the overall quality of the finished product.
The quality of a chaud – froid is judged according to flavor, tooth, color and appearance.
1. Flavor – The flavor should complement the dish.
2. Tooth – The chaud – froid should have a very delicate tooth. As it melts in the mouth, it should have
10/15/2015 Untitled 1
a silky smooth texture, similar o that of well made veloute or béchamel sauce.
3. Color – Chaud – froid can be made in various colors. However the colors should originate from
natural ingredients. Avoid using artificial colors, instead, pastel shades are the best.
4. Appearance – The appearance should be neat and clearcut, smooth and shiny and free of air bubbles.
The thickness of the coating should not be more than 3/16inch and the thickness of the glaze 1/8
inch thick.

Handling & Storage
Chaud – froid sauces can be cooled and stored. Reheat gelled chaud – froid sauce over a hot water bath to
avoid scorching.

COLLEES
Collees are chaud froid sauces using mayonnaise, sour cream, heavy cream or a combination of these as
their base. Collees are often used with fish and other light items. Combine 3 parts of mayonnaise, sour
cream or heavy cream with one part of strong aspic jelly. Use and treat like normal chaud – froid..

Close this window
10/15/2015 Untitled 1
Close this window
FOIE GRAS AND TRUFFLE

Foie Gras

Foie Gras, if literally translated, means fat liver. But the liver is no ordinary liver, nor is it just fat!!!
Pate de Foie Gras is the resulting product of an extremely complicated process involving the liver of
goose and its recipe dates back to the 17th Century.

Goose or duck liver that is grossly enlarged by methodically fattening the bird. The force feeding of
geese was done as early as roman times when figs were used.as soon as the bird was slaughtered the liver
was plunged into a bath of milk and honey, which made it swell as well as flavoring it.

The geese is placed in pens and given plenty to eat. The feed consists of beetroot, artichokes, carrots,
corn, cooked potatoes, maize, oats and beans along with plenty of fresh water. This specially crafted diet
contains a high quantity of vitamins and at times the bird needs to be forcefed. After 2 to 3 weeks, the
goose liver swells slowly and when the farmer/breeder thinks it is sufficiently ready, the bird is killed and
the liver removed.

Once the goose livers have been selected, they are sent to the manufacturers of foie gras and in some
special cases, directly to chefs who make their own foie gras. Generally, foie gras can be bought either
fresh or tinned/canned.

In the processing of foie gras, the bile is first removed and the livers are then carefully sorted and graded.
Some livers may be ideal for steaming and others for baking. Those which are suitable for light
steaming, would quickly become dry if they are cooked in the oven. The color, texture and firmness are
also important.

The network of nerves are removed from the livers which are then put to soak in water and are then
drained and seasoned. The livers are stuffed with truffle and then steamed or baked in the oven. Livers of
lesser quality or the wrong color (the right color is shell pink) are pulverised into a mousse and can be
used as a meat spread for sandwiches. The livers can be packed in tins or in earthen jars.

The delicate nature of Foie Gras necessitates particular care in serving. It should be served cold and at the
beginning of the meal with a crisp white wine. Riesling, Champagne, White Burgundy or even Bordeaux
of good vintage is ideal. Red wine should definitely be avoided as it will detract from the taste instead of
sharpening it.

Foie gras can be garnished with aspic jelly and with nothing else. Foie gras is best presented on the plate
in the shape of shells, scooped out of the jar/can/terrine with a teaspoon. It can also be served in slices.
Certain types of foie gras are surrounded by a layer of white fat. The connoisseur will remove this,
knowing that it has been used only to ensure its perfection and to preserve it.

Foie gras has been around for ages and has been consumed for centuries. It was made traditionally in the
region of Alcase in the town of Strasbourg in Eastern France. In fact, the correct name should read Pate
de Foie Gras de Strasbourg. Legally, all foie gras from the region must contain a maximum 75% goose
liver and a minimum 5% truffle, to be accorded the name. Like Champagne and other wines, an
appellation or controlling body governs the production, manufacture, sales, pricing and marketing of the
Foie Gras.

http://www.ihmkolkata.org/StudyMaterials20152016/5thSEM/FoodProductionOperationLARDER(GENERIC)/FOIEGRASANDTRUFFLE.html 1/3
10/15/2015 Untitled 1
From 1762, the Marechal de Conrades who resided in Strasbourg had a head chef Jean Pierre Clause
whose ability in the culinary arts was gratefully acknowledged by the guests of the Marechal . One day,
in order to please his master, he put before him Pate Marechal, a dish he had just invented. Marechal
thought it so magnificent that he ordered another one to be made and sent it to Versailles to the Kings
palace. The court liked it so much that the Marechal was granted an estate.

Foie gras is available in four forms in france

RAW FOIE GRAS (foie gras cru)increasingly in demand, this is sold during the holiday season at the
end of the year.it must be well lobed smooth and round but not to large(so that not all its fat is rendered
down in the cooking process),and putty coloured (if tendency to grainy.)

FRESH FOIE GRAS (foie gras frais)this can be purchased cooked from delicateness; usually in pots.it
will keep at the most for a week, covered in the refrigerator.

SEMI COOKED PASTEURIZED FOIE GRAS(foie gras micuit pasteurize)sold in cans,this will
keep for 3 months in the refrigerator once opened.it retains the taste of of the fresh foie gras quite well
and its manufacture is governed by very strict regulations.the best quality products must have a perfect
consistency,aroma,and flavourand must not exude fat.

PRESERVED FOIE GRAS (foie gras de conserve)sold in jars ,this is the most traditional preparation
.sterilized and preserved in its own fat ,it will keep for years in a cool dark dry place and improves like
wine

Nowadays, it is chiefly the French cities of Strasbourg geese (pinker and firmer) and Toulouse (ivory
white and creamy) which is renowned for their Foie gras

TRUFFLE

Truffle is known by several names such as Black Diamond and Children of the Gods. The truffle is a
fungus fruit that matures underground. However, not all underground fungi are truffle. The real story of
the growth of truffle is a strange one. The truffle is the fruit of a widely spreading system of colorless,
microscopic branching threads that penetrate the soil for distances that are measurable in yards. These
threads known as hyphae, touch the furtherest tips of the roots of trees and shrubs. The interaction of
roots and hyphae forms a compound structure part plant and part fungus. However, this cannot further
develop without vitamins and minerals. When the hyphae have absorbed enough material from the soil
and plant, they proceed to develop fruit. The fruit which develops from a knot of hyphae is called a
truffle. Nowadays, specially trained dogs and hogs are used to detect truffle. Truffles vary in color from a
smooth white surface to a dark brown or black. They are usually round, although some may resemble
ginger. The interior of the truffle has elaborate rolds or chambers. The flavor of the truffle can vary
considerably. Some have a touch of garlic in its flavor.

A subterranean fungus which lives in symbiosis with certain trees, mainly oak, but also the chestnut,
hazel and beech. A lightly esteemed foodstuff, the truffle (from the latin tuber, meaning outgrowth or
excrescence) is rounded of variable size and irregular shape and black, dark brown or sometimes grey or
white in colour.it is found specially in chalky soil or clay quite near to surface less than 30 cm deep.
French truffle production (particularly in the south west and south east)has drastically declined since the
beginning of 20th centaury because of deforestation.

10/15/2015 Untitled 1
In France, the region of Perigord less than 50 miles from the Bordeaux region is well known for its crop
of truffle. In Italy, Piedmont in the Umbria region produces almost the entire crop of Italian white truffle.
Geographically, truffle will occur near the wine growing regions. Surprisingly, a good year for wine
means a bad year for truffle and vice versa.

The composition of truffle is 72% water, 810% protein, 4% fat, 1315% carbohydrates and 25%
mineral traces.

Contrary to popular belief, the white truffle, unlike its black cousin should never be cooked as it may
loose its fragrance if subjected to heat. Fresh truffle should be firm to touch and not spongy. They impart
a distinct aroma when fresh. Because of their exorbitant prices, their usage in the kitchen and the garde
manger is fairly limited

Close this window
10/15/2015 Untitled 1
Close this window
CHARCUTIERIE

I. SAUSAGE

A. INTRODUCTION TO CHARCUTIERIE :

INTRODUCTION : In French , the word characteristic is derived from chair cuite, meaning cooked meat.
It usually centers around pork products , including some of the prides of French cuisines . Pate’s and
terrines ranging from simple pureed liver to textured real Pates or rustic country mixtures studded
with hazelnuts or pepper corns and a selection of stuffed galantines and Ballotine coated with aspic.

Ham, bacon, sausages and cured meats are the staple of charcuterie, found world Wide in innumerable
guises. Traditionally, charcuterie consists only of completely or partially prepared pork dishes , but now
a days it also includes game or veal and ham pies, as well as pork pies and pate en croute . Fish and
vegetable terrines and mousselines as well as the famous pate de foie gras and even prepared salads are
also included in the range.

B. SAUSAGES‑TYPES & VARIETIES

Any mixture stuffed into a casing (traditionally the large or small intestines of domestic animals) is
known as a sausage. In practice most sausages are pork‑based though beef and real feature in a few
types and game can add a ripe flavour. While sausages are some times made with chicken or real white
fish or shellfish sausages are a gastronomic conceit often based on luxury ingredients such as lobster or
sea scallops .They usually take the form of fish Musseline stuffed in a casing . Additions to sausages fall
into two that lighter the meat and make it go further , as in the British “Banger “and seasonings ,
Commonly hot red peppers in sage and thyme ,spices such as the pens able salt. Small casings are used
for fresh sausages so heat penetrate easily to the center.

As fresh Sausages may contain raw ingredients ,they have a short shelf life although this may be
extended by additional cooking processes such as smoking , drying blanching or boiling .Both the
delicate bondin blance of France , made from pore , chicken or real and sometimes eggs and cream and
the heartier bondin noir or German slutwurst made of blood ,spices and onions are examples of semi
cooked sausages that has been blanched to firm their feature and extend their shelf life by a few days.
Seasoned with spices and garlic , the famous Polish Kielbasa and German Knack wurst are both slightly
smoked. Like all pork , fresh and semicooked sausages must be thoroughly cooked before eating to avoid
any danger of trinchinosis infection.

Distinct from fresh and semi cooked sausages are those that are sold ready to eat These may be fully
cooked ,sometimes by hot smoking or completely cured by drying included in this wide category are the
familiar Mortadella belogna and liver sausage. Some liver sausages are soft enough to spread ,they may
be flavoured with onion ,herb, garlic, anchovies or spices and resemble Pate packed in a anchovies or
spices and resemble Pate packed in a Casing .The distinctive French andouille made of Pig’s intestines
stuffed one inside the other combines smoking , drying and cooking in its fabrication.

The third general category is the sausages that are uncooked but are totally presented by drying .They
are eaten without further cooking ,often thinly sliced and served cold with cheese ,veg and salads.

Although these sausages do not require cooking , some varieties notable Italian Pepperoni and a dried
version and stews. The second type Salami style sausages are drier and more highly spiced . Since they
may be dried for up to six months , they have a harder texture pork and beef are often combined in
salami ,and frequently wine is added to the mixture , giving the sausage a characteristic tangy flavour.

http://www.ihmkolkata.org/StudyMaterials20152016/5thSEM/FoodProductionOperationLARDER(GENERIC)/charcutiere(sausage).html 1/5
10/15/2015 Untitled 1
Sausage History
• Sausage production is one of the earliest forms of food preservation
• The word sausage is derived from the Latin word “Salsus” which means salted meat

Role of Salt
• Salt plays a more limited role in sausage preservation today
• Present day salt levels provide less of a preservative effect than the higher levels of the past
• Most sausage recipes contain 1‑3% salt
• Salt levels are usually adjusted for taste

Sausage Definition

A mixture of ground or chopped meats combined with spices and other ingredients and usually formed
or shaped in casings of various sizes

Primary Sausage Types
• Fresh Sausages
• Cooked Sausages
• Fermented Sausages
• Meat Loaves and Jellied Products

Fresh Sausages
• Raw/uncooked meat product
• Does not contain the “curing” ingredient nitrite or nitrate
• Examples are: fresh pork sausage, fresh bratwurst, and fresh Italian sausage

Cooked Sausage
• Fully cooked ready‑to‑eat sausages
• Most are also smoked but may be water or steam cooked as well
• May be eaten without reheating
• Examples include: wieners, smoked sausages, bologna, cooked bratwurst

Fermented Sausages
• Have a characteristic “tangy” flavor
• Produced through fermentation by lactic acid producing bacteria or the direct addition of
encapsulated acids
• These sausages can be shelf‑stable with the proper amount of drying and acidification
• Semi‑dry: summer sausage and snack sticks
• Dry: pepperoni, hard salami

Meat loaves and Jellied Products
• Loaves: Mixtures of chopped meat that are usually “formed” and cooked in pans or metal molds
• Examples: pickle and pimento loaf and honey loaf
• Jellied products: consist of a cooked mixture of meat chunks placed in gelatin
• Examples: jellied roast beef and head cheese

Sausage Ingredients :
• Meat
• Salt
• Spices
• Cure
10/15/2015 Untitled 1
• Reducing Agents
• Binders and Extenders
• Water
• Casings

Meat
 Use only fresh meat in good condition and from an approved source.
 Maintain all meats at a temperature of 41°F or less during storage and production prior to
cooking.

Salt
• Salt is a necessary ingredient for flavor
• It aids in preserving some sausages
• It is essential for extracting the “soluble” meat protein that is responsible for binding the sausage
together when the sausage is heated
• Most sausages contain 1‑3 % salt

Spices
• All spices and seasoning should be fresh to achieve maximum and consistent flavors
Store seasonings at 55°F or below in air tight containers to maintain freshness

Meat Curing Ingredients
• Nitrates and nitrites are the common “curing” ingredients used in the production of sausage
• Nitrite is the compound that distinguishes fresh products from cured products
• Nitrate is converted to nitrite during the fermentation and cooking process

Function of Cure
• provides protection against the growth of botulism
• extends shelf life
• stabilizes the flavor of the cured meat
• used to achieve the characteristic flavor and color
Cure: Caution !!
• Too much: can be toxic to humans!
• Too little: can result in the growth of harmful bacteria!
• Federal regulations:
• maximum of 2.75 ounces of sodium or potassium nitrate per 100 pounds of chopped
meat, or
• 0.25 ounces of sodium or potassium nitrite per 100 pounds of chopped meat

Cure Rates are Critical!
• Most cures are added in the form of commercial premixes
• Use the cure premixes according to labeled directions only
• Any use other than according to labeled directions will produce an unsafe and illegal product

Addition of Cure Ingredients
• Today we use injection, tumbling and direct mixing of cure ingredients
• Tumbling forces the cure into the muscle under vacuum
• Other methods include:
10/15/2015 Untitled 1
• Dry rubbing
• Artery pumping
• Soaking in brine containing cure

Curing Accelerators
• Speed up the curing process, reduce the holding time
• Examples are ascorbic acid (vitamin C) or sodium erythorbate (isoascorbic acid)
• Must be used according to labeled directions

Binders and Extenders
Binders ‑
• Help to improve flavor and retain natural juices.
Extenders ‑
• Can reduce the cost of sausage formulation.
• Examples: nonfat dry milk, cereal flours, and soy protein products

Water

• Added to rehydrate the nonfat dry milk and to replace the expected moisture loss during smoking
and cooking
• Up to 10 percent by weight of water may be added to most sausages
• No water is added to sausages that will be dried

Casings

• Casings are either natural or synthetic
• Natural casings are from sheep, hog, or cattle intestines or manufactured from collagen (an animal
protein)
• Synthetic casings are usually made from cellulose

Casing Label Requirements
• Beginning Sept. 5, 2001 FSIS regulations require sausage manufacturers to label the source of
natural sausage casings if they are derived from a different type of meat or poultry than the
meat or poultry encased in the sausage.
• Sausage products encased in regenerated collagen casings will have to have a statement on
the label disclosing the use of regenerated collagen. (The processing of regenerated collagen
casings renders the detection of the species proteins impossible).

Product Identity and Standards
• Processor must be familiar with the Standard of Identity for the products produced.
Federal regulations are very specific in limiting the fat content, the amount of water added, the
presence of extenders and variety meats in sausages

C. CASINGS‑TYPES & VARIETIES

Casings vary in size from the ½ in /1.25 cm diameter of small pigs intestines to the 3‑4 in /7.5‑10 cm of
large beef intestines, and each sausage calls for a specific type. Synthetic casings are commonly used for
fresh sausages .Bladder or stomach living may also used.

STUFFED SAUSAGE CASINGS
10/15/2015 Untitled 1
Before use, soak the casings for 1‑2 hours in cold water to remove salt and make them pliable .Drain but do
not dry them.

Steps :
1). Clean and open each casings by attaching one end to a tap and running cold water through it.

2).Tie each casing with string at one end. Attach the open end to the base of a funnel .Slide the casing up
the funnel until the closed end of the casing is reached.

3).Work the sausage filling through the funnel into the casing .Do not pace the filling too tightly or the
sausages will burst as they cook.

4).Twist the casing at intervals as you go to make a string of sausages .Tie the casing with string at the
end.

WORLD FAMOUS SAUSAGES AT A GLANCE

1. Polish Kaszanka 21. Toulouse
2, Boudin noir 22. Dried Chorizo
3. Haggis 23.Andouille
4. Morcille 24.Cotechino
5.Andouillete 25. Crepinettes
6.English Slack Pudding 26. Pepperoni
7.Frankfurter 27. Zampone
8.Bock Wurst 28.Genoa
9.Knack Wurst 29. Napoli
10.Cervelat 30.Milano
11.Boudin 31.Jesu de Lyon
12.Pork Chipolata 32.Hungarian
13.Luganeyhe 33.Finocchiona
14.Cumberland 34.French Hers
15.Venison 35.Chorizo
16.Merguez 36.German Cervelat
17.Beef 37.Primavera
18.Pork 38.Strasboung liver
19.Northampton Pork 39.Mortadella
20.Brat Wurst 40. BierWurst.

Close this window
10/15/2015 Untitled 1
Close this window
HAM, BACON & GAMMON

BACON

Until well into the sixteenth century, bacon or bacoun was a Middle English term used to refer to all pork in
general. The term bacon comes from various Germanic and French dialects. It derives from the
French bako, Common Germanic bakkon and Old Teutonic backe, all of which refer to the back. There are
breeds of pigs particularly grown for bacon, notably the Yorkshire and Tamworth.
The old French word bacon has passed into the English language like so many others. It meant pork
generally and was used especially when talking about the pig’s salted backfat, which was used
extensively for all sorts of larding and barding as well as for the making of soups and certain sauces.
In England, bacon means a side of pork partly boned, salted and cured and smoked. It is also found only
salted or cured, and as such it is called “green bacon” which is used very much the same as the smoked
type.
Smoked or green bacon has a very high protein value, and one can make manyu a tasty dish from it,
either by frying, grilling or boiling.
Note: These weights are approximately to a side of bacon weighing 30 kg. (60 lb.). A whole gammon
would weigh 68 kg (13 to 85 lb).
Bacon selection

In general, bacon should have thin streaks of meat, evenly distributed and separated by snowy white fat.
Most bacon is nowadays packaged with a peekflap on the back, so you can get a good view of the fatto
meat ratio. If you are using the bacon as a side dish for breakfast, you might want to select a leaner
package. More fat is desirable for other cooking applications. Use your own judgment for your specific
recipe. All bacon should be found in the refrigerated case at your grocer's and stored in your refrigerator
at home. Be sure to always check the expiration date on the package to be sure you are getting the
freshest product. Some lazy market stockers do not properly rotate the older stock to the top.
Bacon storage

Packaged sliced bacon can be kept in its unopened vacuumsealed package in the refrigerator up to a
week past the expiration date. Once opened, keep it tightly wrapped in foil or a ziptop bag and use
within one week. Sealed packages of bacon can be frozen up to one month before the fat begins to go
rancid. You can separate a package of bacon into 4piece serving sizes for freezing. Be sure they are very
tightly wrapped in plastic wrap, then foil, and labeled with the date. These frozen single portions will
keep several weeks in the freezer. Plan in advance to thaw bacon in the refrigerator to reduce splatters
during cooking. Cooked bacon is nice to have on hand, whether you are crumbling it to use in a recipe or
just to warm up for a quick breakfast. It also extends freezer life of the bacon. Cook the bacon to one
level below how you like it done, drain on paper towels and cool. Seal in a plastic bag and refrigerate up
to five days. Cooked bacon can easily be frozen. Wrap individual portions in paper towels to cushion.
Then place the towelwrapped portions into a ziptop bag. Freeze and store for up to six weeks. Frozen
cooked bacon can go right into the frying pan from the freezer. Cook about a minute in a hot pan or until
desired doneness is achieved. It can also be warmed in the microwave. The time will vary depending on
the wattage of your particular microwave, but usually about 30 seconds will do the trick. Slab bacon
should be tightly wrapped and will keep several weeks in the refrigerator, depending on the freshness
factor when you buy it. The ends may darken and dry out, and should be sliced off and discarded before
http://www.ihmkolkata.org/StudyMaterials20152016/5thSEM/FoodProductionOperationLARDER(GENERIC)/HamBaconandGammon.html 1/5
10/15/2015 Untitled 1
using. Freezing of slab bacon is not recommended. The salt tends to make the fat turn rancid very quickly
when frozen.

Cuts of Bacon

1. Hock of gammon 2 kg(34 lb) Boiling
2. Middle of gammon 3 kg(67 lb) Grilling and frying
3. Corner of gammon 2 kg(45 lb) Grilling and frying
4. Backbacon 4 kg(78 lb) Grilling and frying
5. Thick end of back 3 kg(46 lb) Frying and boiling
6. Collar 4 kg(78 lb) Boiling
7. Forehock 4 kg(810 lb) Boiling (shoulder ham)
8. Best streaky 4 kg(78 lb) Grilling and frying
9. Thin streaky 2 kg(34 lb) Grilling and frying lardoons
10. Flank 1½ kg(34 lb) Boiling and frying
Preparation of a side of Bacon

After removing the gammon from the side of bacon, the whole side of bacon (less gammon) is split
lengthwise, in half. This is usually done by marking a line of the long cut to be made, with the point of a
sharp knife. Follow this line with the knife to cut a straight line right through the side as far as the rib
bones will allow. A flat saw is now used to saw through the bones, continuing with a clean cut by a
knife. At all times, one should avoid sawing through the actual meat. Once the side of bacon is split
lengthwise, the two narrow parts, “back” and “streaky”, are then jointed.

Uses for Cuts and Joints

Hock of Gammon
Really the knuckle of bacon, good use can be made of it in the making of sauces, soups, stews etc.
Middle of Gammon
Ideal joint for gammon steaks. For this purpose, the thigh bone should be carefully removed before
cutting into slices.
Corner Gammon
Slightly trimmed of excess fat, the corner cut is most suitable for the cutting of gammon steaks.
Back Bacon
The joint with the leanest backbacon :after removing the part of the small chinebone, and sliced, it is
ideal for grilling(breakfast)
Thick End of Bacon
This joint is still good backbacon although slightly more fal=tty and broad. When sliced, it can also be
used for braising in one piece.
Collar
10/15/2015 Untitled 1
Boned and rolled, it is usually boiled or braised. Boiled it is (as ham) ooften used for the making of
sandwiches (shoulder ham).
Fore Hock
Boned and rolled, it can be used for boiling or braising, as above. The foreknuckle is removed for this
purpose and used as guideknuckle No.1
Best Streaky
After boning this joint with a piece of string, or wire, and removing the bacon rind, it is cut into thin
slices for grilling, or used as a supplement ot backbacon. Many people prefer streaky bacon to the
leaner back because of its good flavour. Best Streaky can also be used for Lardons, Cromesquis, Pates
and potted preparations.
Thin Streaky
Although much narrower than the Best Streaky, it use is much the same.
Flank
Flabby and quite fat, the flank of bacon finds its best use in pies, pates and other potted preparations
where fat pork or bacon is required.

Examples of International famed Bacon

PANCETTA OR ITALIAN BACON
Pancetta is Italian streaky bacon, cured. Could be smoked or un smoked. It is generally rolled up into
cylinders after curing

CANADIAN BACK SLAB BACON
Tastes like ham. Is from the loin and much meatier.Is made from the cured and smoked loin of pork.

IRISH BACON
Leaner than American bacon. Cured and Smoked.

GYPSY BACON
A Hungarian specialty. Bacon is roasted, sprinkled with paprika. Cut into thin slices and served on rye
bread.

Bacon from other source

Vegetarian Bacon is made from Tofu that has been artificially flavoured.
Tempeh Bacon is like Tofu, tempeh is made from soybeans, but tempeh is a whole soybean
product with different textural qualities. Tempeh's fermentation process and its retention of the
whole bean give it a higher content of protein, fiber and vitamins compared to tofu, as well as
firmer texture and a stronger flavor
GAMMON

A Gammon is always the hind leg of side bacon, whether it is green or smoked. Gammons are suitable
for boiling, braising and baking and may be served hot or cold. The bestknown gammon types are
Danish (green and smoked), Wiltshire (green and smoked).
Preparation of Joints and Cuts

Boiling. Soak the gammon in cold water for at least 24 hours, then scrub with a hard brush, especially
around the aitchbone and knuckle. For boiling, place the gammon into a Jambonniere or similar type of
pan, Cover with fresh cold water and bring to the boil. Skim and draw to the side of the stove. Allow the
10/15/2015 Untitled 1
gammon to gently simmer 20 to 25 min per ½ kg(lb). Leave to cool in its own cooking liquor.
HAM

Ham in simplest term is the hind leg of the pork . Because of the popularity of the cured pork , the term
has become synonymous with the cured and often smoked preparation of the leg. Nitrites play an
important role in containing bacterial growth of the cooked ham.
Once cured ham may or may not be cured depending on the variety required . Like sausages the variety
of sausages is endless. There are four method of curing ham:
Brine pumping
Spray pumping
Brining and
Dry curing

In brine pumping the meat is injected with brine at a several points, then immersed in the same brine for
three to four days depending upon the size of the meat.
Spray pumping is accomplished by commercial processor with several pumps. These pumps have minute
needles and they deliver brine in every part of the meat evenly.
Brining is immersing only. It is not an ideal method because it takes longer for brine to penetrate and if
the leg is already old then the chances of meat spoilage are higher.
In dry curing , curing salt is rubbed on top of the meat. Usually some amount of herbs are also added to
impart flavour to the meat.
Examples of International famed Ham

BAYONNE
French in origin
Raw ham
Rubbed with a dry cure that includes olive oil, rosemary and red wine .
Wrapped in straw and smoked.

PROSCIUTTO Or PARMA HAM
Italian in origin. Raw
Rubbed with salt, sugar, nitrates, pepper, allspice, nutmeg, coriander and mustard.
Packed for 10 days and process repeated.
Matured for 8 to 10 months.
After this they are pressed and steamed.

SERRANO HAM
Spanish
Dry cured
Raw
Cut in very thin slices

WESTPHILLIAN HAM
Raw
German in origin
Dry salted, brined, desalted, cold smoked over beech wood and juniper and dried.
Cut into thin slices after going through a lengthy aging process

BLACK FOREST HAM
German, moist
10/15/2015 Untitled 1
Smoked over pine and fir.
Raw ham is salted and seasoned with Garlic, coriander, pepper and juniper berries and other
spices. After curing for two weeks, the salt is removed and the ham cures for another two weeks.
Next, the ham is cold smoked at a temperature of 25°C (77°F) for several weeks, during which
time the ham acquires its deep red color

YORK HAM
• York Ham traditionally comes from the Large White pig which is a popular commercial breed.
• The ham gets its distinctive rich salty flavor and dry texture from the way that it is saltcured and
cooked.

Close this window
10/15/2015 Untitled 1
Close this window
Sandwiches

It’s no good telling you about John Montague, the Fourth Earl of Sandwich. No doubt you know all
about that…..At least I hope you do!!

It is difficult to actually pin point when the sandwich actually appeared as a form of food presentation.
We do know that the concept of wrapping bread around a filling for portability is ancient. It parallels the
invention of bread. The sandwich involves bread in one way or the other. There is a universal chain of
food items worldwide which all have a connection of a filling enclosed in a starchy casing. In China there
is the Spring roll or the Egg roll; in Italy there is the Calzone; in Mexico, the Burrito; in Spain, the
Empanada, Greece has the Pita and we have the Vada Pao !!!!.

Field workers in France have long had the custom of eating meat enclosed in two slices of bread. In
southern France, it is customary to provide those setting out on a long journey with slices of cooked
meat, sandwiched between two slices of bread. The Pain–Bagnat of Nice is a definite example of a
sandwich that has been around for centuries.

The term SANDWICH came into being about 200 years ago. There lived a notorious gambler in the
court of George III His name was John Montague, the Fourth Earl of Sandwich (17181792). The Earls
gambling affliction was such, that he would enter into 24 hours marathons at the gaming tables. Any
eating that had to be done had to be quick and not to detract from the task at hand. The Earl’s butler, who
knew his master’s intensity, would place pieces of bread with cheese or meat for his sustenance. The rest
is …..Well, not just history…..but the history of the Sandwich. Today, it is difficult to imagine a full
scale food service operation without the sandwich being a part of it.
The sandwich is a favourite and convenient lunchtime food. It is quickly made and served and adaptable
to so many variations that it satisfies nearly every taste and nutrition requirement. Sandwiches have long
been the domain of the pantry department, along with salads and other cold preparations. However, when
you consider that the most popular sandwich today is the hamburger, you realize that sandwich
preparation is as much the responsibility of the shortorder cook as it is of the pantry cook. Preparing hot
and cold sandwiches to order is one of the fundamental skills required in modern food service.

Sandwiches are generally thought of as two thin slices of bread put together with a filling, such as meat,
cheese, fruit, etc. However, there are as many varieties of sandwiches as of salads and they serve a large
number of purposes. For instance, they may be merely two pieces of buttered bread put together or they
may be elaborate both as to shape and contents. In reality, many different things are considered as
sandwiches. Sometimes one piece of bread spread with a filling and usually decorated in some way is
served with afternoon tea or a very light luncheon. Then, again, sandwiches often consist of three layers
of bread instead of two, and for other kinds the bread is toasted instead of being used plain.

GENERAL PRINCIPLES OF SANDWICH MAKING

 BREAD FOR SANDWICHES.Although sandwiches vary greatly in both form and contents,
bread or something that may be substituted for it always forms the foundation of this class of
food. White bread is much employed for this purpose, but rye, graham, brown, or wholewheat
http://www.ihmkolkata.org/StudyMaterials20152016/5thSEM/FoodProductionOperationLARDER(GENERIC)/Sandwiches.html 1/8
10/15/2015 Untitled 1
bread, or in fact any other desirable kind, may be used, depending on the nature of the sandwich
or the kind preferred. Several matters concerning the bread that is used, however, should receive
attention if successful sandwiches are to be the result.

 . In the first place, the bread used should be at least 24 hours old, as difficulty will be
experienced in cutting bread that is any fresher. Another requirement is that the bread should be
firm and of a comparatively fine texture. The shape of the loaf must also be taken into
consideration. As is easily understood, there will be a considerable waste of bread if a round
sandwich is made from a square loaf or a square sandwich is cut from a round loaf. When round
sandwiches are desired, it is advisable to bake the bread in round loaves, unless some good use
can be made of the bread that is trimmed off in cutting the sandwiches.
.
 For sandwich making, bakers often sell special sandwich bread. Some persons prefer sandwiches
made of such bread, but, as a rule, it will be found easier to use the ordinary bread baked by the
baker or bread that is baked in the home for this purpose. When bread is being made for
sandwiches, a good plan is to give the dough a little additional kneading and, toward the end of
the kneading, to work in a small amount of flour, perhaps a little extra sugar, and, if desired, an
egg. Then, if it is not allowed to rise as much as usual, it will make a bread that is finer in texture
and easier to handle.

. UTENSILS FOR SANDWICH MAKING.Very few utensils are required for the making of
sandwiches, but those which are used must be of the right kind if wellmade sandwiches are
desired. To cut the bread, a large sharp knife must be used, for, generally, the bread is required to
be cut thin and this cannot be done successfully unless the knife is sufficiently sharp. In addition, a
case knife or a small spatula is needed for the spreading of the bread. If sandwiches in any quantity
are to be spread with a filling besides butter, two case knives or a case knife and a spatula should
be provided.

MAKING SANDWICHES.The point that should be remembered about sandwiches is that they
should be as dainty as possible. Therefore, the bread should usually be cut thin and the crust should
be removed. If a large number of sandwiches are to be made, it is often a good idea to remove the
crust from the loaf before slicing the bread. More frequently, however, the cutting is done first.
Then after the bread is spread, the crust is removed from a pile of slices at a time. A little difficulty
will be experienced in making sandwiches unless care is taken in matching the slices. After being
cut, they should be laid out in pairs with corresponding sides together, so that when they are spread
two pieces that do not fit will not have to be put together. The plan of spreading the end of the loaf
and then slicing off the piece that is spread is sometimes advocated, but it is not recommended, for
it has no special advantage and then, too, the bread is difficult to handle after it has been spread.

No matter what kind of filling is to be used for sandwiches, the slices are usually buttered before
the filling is applied. To make the butter soft enough to spread easily, it should be creamed with a
spoon, but it should never be melted. With the bread sliced and the butter creamed, one of a pair of
slices should be spread with butter, and the other with filling, and then the two slices should be put
together. After a number of sandwiches have been made, they should be placed on top of one
another and the crusts should be cut from a small pile atone time.Sometimes, if sandwiches are
being made in quantity, the butter is worked into the filling instead of being spread on the bread.
As this plan saves time and does not detract from the food value of the sandwich, it may be
followed whenever it seems advisable.
10/15/2015 Untitled 1

Variety can be obtained from time to time in the shapes of sandwiches by cutting the bread in
different ways. For instance, one time it may be cut into strips lengthwise, another time into halves
crosswise, and again, diagonally, so as to form triangular pieces. To vary the sandwich filling, a
lettuce leaf may be placed on the buttered slice of the bread and the slice containing the filling put
on top of this. Lettuce used in this way makes a delightful addition to cheese,meat, egg, or
vegetable sandwiches.

It is often necessary to make sandwiches some time before they are to be served. In such an event,
they should be kept moistened so that they will be fresh when they are served. To accomplish this,
they may be wrapped first in oiled paper and then in a damp towel, or if oiled paper is not in
supply, the towel alone will answer the purpose, provided it is not made too damp and a dry towel
is wrapped on the outside.

PARTS OF A SANDWICH

The four parts of a sandwich can be listed as:
Bread Filling
Spread Garnish

A. BREADS

Pullman or sandwich loaves of white bread are most frequently used for simple sandwiches. These are
long, rectangular loaves that provide square slices of specified thickness, from 3∕8 inch to 5∕8 inch (10
mm to 16 mm) thick. Commercial sandwich bread should be of fine rather than coarse texture and firm
enough to accommodate spreads well. Supermarket white bread is unsuitable because it is too soft for
spreading and for holding most fillings and it becomes pasty in the mouth. Because of its neutral flavour,
white bread is suitable for the largest variety of fillings. Other kinds of breads add variety and interest,
provided that they harmonize with the filling. The following are some possibilities:

 Rolls , including hard and soft rolls, hamburger and hot dog rolls, long rolls for submarine
sandwiches.
 French or Italian bread and rolls, including sourdough and ciabatta, split horizontally
 Whole wheat
 Cracked wheat
 Rye and pumpernickel
 Pita bread
 Raisin bread
 Cinnamon bread
 Fruit and nut breads
 Focaccia

B. SPREADS

PURPOSES OF SPREADS

10/15/2015 Untitled 1
1. To protect the bread from soaking up moisture from the filling.
2. To add flavour.
3. To add moisture or mouth feel.

BUTTER

Butter should be soft enough to spread easily without tearing the bread. It may be softened by whipping
in a mixer or by simply letting it stand at room temperature for half an hour. Whipping gives the butter
greater volume, and this cuts food cost. However, whipped butter does not keep as well because the
incorporated air speeds the development of rancidity. Some operators whip a small amount of water or
milk into the butter. This increases both spreadability and volume. However, it adds nothing to the
quality of the sandwich and increases the likelihood of soaking the bread. Margarine is sometimes used
instead of butter, if food costs require it or if customers request it.

MAYONNAISE

Mayonnaise is often preferred to butter as a spread because it contributes more flavor. However, it does
not protect the bread from moisture as well as butter does. Because of the danger of foodborne disease,
sandwiches made with mayonnaise should be served immediately or refrigerated at once and kept
refrigerated until served.

OTHER SPREADS

Although butter and mayonnaise are the most widely used spreads, almost any food of a spreadable
consistency can be used to add flavor interest to sandwiches, including such items as pesto , tapenade ,
liver pâté , hummus, babaganouj ,guacamole ,and romesco .Be aware, however, that most of these do not
protect the bread from soaking up moisture from the filling.Moist spreads are best if applied just before
serving.
.

C. FILLINGS
The filling is the heart of the sandwich. As we know already ,nearly any kind of food may be served

between two slices of bread. The following are some possible fillings that may be used separately or in
combination.

MEATS AND POULTRY

Most meats for sandwiches are precooked, though some are cooked to order. Sliced meats dry out and
lose flavor, so avoid slicing farther ahead than necessary, and keep sliced meats covered or wrapped.
Leftovers may be used, but only if they are of good quality and have been properly handled and stored to
avoid contamination. Thin slices are more tender,and sandwiches made with them are easier to eat. Also,
many thin slices make a thicker sandwich than one or two thick slices of the same total weight.

1. Beef
Sliced roast beef ,hot or cold
Hamburger patties
Small steaks
Corned beef
10/15/2015 Untitled 1
Pastrami
Tongue, fresh or smoked

2. Pork products
Roast pork
Barbecued pork
Ham, all kinds
Bacon
Canadian bacon

3. Poultry
Turkey breast
Chicken breast

4. Sausage products
Salami
Frankfurters
Bologna
Liverwurst
Luncheon meats
Grilled sausages

CHEESE

Like meats, cheese dries out rapidly when unwrapped and sliced. When slicing is done ahead, the slices
should remain covered until service time. The most popular sandwich cheeses are:
Cheddar types.
Swiss types.
Provolone.
Cream cheese, mascarpone
Process cheese
Cheese spreads

FISH AND SHELLFISH

Most seafood fillings for sandwiches are highly perishable and should be kept well chilled at all times.
Some popular seafood fillings are

Tuna
Sardines
Smoked salmon
Shrimp
Anchovies
Fried fish portions
Grilled or panfried fish fillets

D. Garnish
To enhance the appearance and the presentation of the sandwich, it is necessary to create eye appeal. The
garnish is not absolutely essential and can be avoided in an informal setting. The sandwich may be a
10/15/2015 Untitled 1
simple unadorned bit of bread with a filling or a masterpiece fit for a king. Various garnishes will include
a stuffed olive, a pickled onion, capers, gherkins or parsley. The garnish should be delicate and dainty
and not cumbersome and ugly.

The sandwich is no doubt the favorite lunch time food. For a typical customer, one who is in a rush, one
who is hungry, the sandwich is the ideal food. It is quickly made and served, convenient to eat, easily
adaptable to many variations. It can satisfy almost any palate and nutritional requirement. Properly made,
it can be a very wholesome meal. Sandwich has long been the domain of the pantry department, along
with salads and other cold snacks. Preparing sandwiches to order is one of the fundamental skills
required in modern food production techniques.

STORAGE

Fresh bread is essential for topquality sandwiches. Stale or dry bread is undesirable.

The following measures can be taken to ensure freshness.
1. Daily delivery, or as frequent as possible, depending on your location. Bread stales rapidly, and day
old bread has lost much of its freshness.
2. Keep bread tightly wrapped in moisture proof wrapping until it is used.This prevents drying and
guards against absorption of odours.
3. French bread and other hardcrusted breads should not be wrapped,or the crusts will soften. These
breads stale rapidly and should be used the day they are baked.
4. Store at room temperature, away from ovens or hot equipment. Do not refrigerate, because refrigerated
bread becomes stale faster.
5. If bread must be kept more than one day, it may be frozen. Thaw frozen bread without unwrapping.
6. Dayold bread may be used for toasting without loss of quality.

TYPES OF SANDWICHES

1 Conventional, Closed or Lunchbox Sandwich

These consist of two slices of bread with any filling such as meat, fish, poultry, eggs and vegetables.
They may be served whole or cut into neat triangles, with or without the crust removed. White or whole
meal bread can be used or any other similar bread. They are served in bars, cafes, coffeeshops and snack
counters. They are the ideal item for the lunchbox that school children and officegoers carry. The filling
is usually heavy and hearty, as the objective is to provide a wholesome and nutritious meal. Or, it could
be light and fancy ….the perfect food for the weight watcher.

2. Tea Sandwiches

These are similar to the above but are cut into smaller triangles or in fingers. They are served at afternoon
tea, usually with a very light filling. The crust is normally removed so that they look prim and proper like
the high society ladies who usually eat them!!!! They will be suitably garnished for service.

3. The Buffet Sandwich

These are similar to the conventional sandwich but are cut into fancy shapes like hearts, diamonds, and
ovals, with sandwich cutters. Obviously, there will be a lot of wastage and can only be used when cost
permits.
10/15/2015 Untitled 1

4. Continental or French Sandwiches

Consists of crusty French baguettes slit horizontally, well buttered with a savory filling. It can be
garnished with lettuce, slices of cucumber and tomatoes. It can be served whole or cut into pieces so that
they can be lifted easily. If left whole, they are referred to as foot longs. In America, they are called
submarine sandwiches.

5. Double Decker / Triple Decker and Club Sandwiches

These are extremely popular these days. If you top an ordinary sandwich with another filling and close
that with a third slice of bread you get a double decker (two fillings, three slices of bread). Similarly, a
triple decker will have three fillings and four slices of bread. A club sandwich will have multiple
fillings and multiple slices, all piled up one over the other. The fillings must be substantial and
complement each other. There must be a balance in the fillings. The bread in a club sandwich may be
toasted or grilled but in a double decker or a triple decker, plain bread may be used as well. These
sandwiches are cut diagonally into half for service so that they can be eaten easily.

6. Open Sandwiches

Are technically not sandwiches, as a sandwich needs two slices of bread. But for convenience, they are
classified as sandwiches. If the top slice of a sandwich is missing….what do you call it?….half a
sandwich?? A garnished piece of bread? Until a better name is found, we can call it an open sandwich.
Open sandwiches are slices of buttered bread on top of which is arranged a variety of toppings. The bread
is then trimmed and garnished. They may even be cut into fancy shapes. The bread may be white or
brown, toasted or plain. They should not be confused with canapés, which have a variety of different
bases. Please remember that sandwiches are not made only to please the eye and look pretty on the
platter. They must please the eye….yes, but they must also satisfy the palate.

7. Fancy Sandwiches

Ribbon sandwiches
Checker Board sandwich
Pinwheel Sandwich
Rolled sandwich
Mosaic sandwich
These are a variety of fancy sandwiches which look good when put on exhibition and display. They add a
new dimension to a cold buffet presentation.

8. Hot Sandwiches

These are hot snacks but are really a hot sandwich. These include:
Book Maker (England) *
Strammer Max (Germany) *
Lindstrom (Sweeden) *
Croque Monsieur/Madame (France) *

10/15/2015 Untitled 1

Close this window
10/15/2015 Untitled 1
Close this window
BRINES, CURES & MARINADES

Brine is a solution of salt and liquid with an extremely high salinity content. It has been used historically
in food production as a preservative, since salt inhibits the growth of bacteria. Brine can also be used as
a marinade for meats before they are roasted, grilled, smoked, baked, or broiled. Brined meat is more
tender and flavourful, as well as moist, and many cooks greatly enjoy experimenting with brining.
A wet brine typically uses water and salt, although other liquids such as fruit juices can be used as well.
The salt content in the brine should be high enough to float a raw egg. Food can also be dry brined in
pure salt, although this technique tends to be used more for preservation than marinating. In addition to
salt, a brine can be mixed with an assortment of herbs and spices for flavour.
When used in food preservation, brining is a form of pickling. Pickling can also be accomplished with
extremely acidic mixtures. The goal of brining in this case is to preserve food without allowing bacteria
to grow. Moist foods may be dry brined, with the salt being used to draw out moisture from the good.
This is the case with sauerkraut, which was traditionally made in large barrels packed with salt. Pickled
foods tend to be sour and salty, making them excellent condiments.
When used as a marinade, brine serves several functions. The first is as a tenderizer, because
the brine begins to break down the cellular structure of meats. It also infuses the meat with water, since
the high salinity forces the brine into the cells of the meat. When the brine pushes into the meat, it also
brings the spices in the mixture along with it, concentrating the marinade inside the meat. As the brined
meat cooks, it stays moist and tender, and develops more flavour.
To use brine as a marinade, plan on two hours of marination for every pound (half kilogram) of meat.
You will need to completely submerge the meat in the brine, and it should also be kept cool through the
marination process. The brine mixture will require one cup of salt for every gallon (3.8 liters) of water or
fluid. Most cooks prefer to dissolve the salt in boiling water before adding it to the liquid, making sure
that the liquid is cooled before it is poured over the meat. If you want a crispy skin after cooking, as is
often the case with poultry, pull the meat out of the brine several hours before you plan to cook it, so that
the flesh can absorb the moisture from the skin, leaving it dry so that it will crisp well during cooking.
CURING
As our ancestors became herdsmen and farmers, they developed the practical skills necessary to ensure a
relatively steady food supply, this meant not only to domesticate the animals and raise crops but also to
preserve those food. The 1st preserved fish was by an accident, which was ‘brined’ in sea water and left
to dry on the shore where they either dried or fermented or dried. Meats were hung off the ground and
near the fire, this kept them out of the reach of scavengers and insects. It also dried and smoked them.
Records date back to 3000 BC and mentions about various communities related in the evolution of the art
of curing, like…Sumarians, Chinese, Greeks, Romans, Spain…and many more.

The ingredients for curing.
SALT
This very common seasoning means life and death, and important to us from both a physiological and
culinary point of view.
http://www.ihmkolkata.org/StudyMaterials20152016/5thSEM/FoodProductionOperationLARDER(GENERIC)/BrineCuresandMarinades.html 1/4
10/15/2015 Untitled 1
Salt changes food, by drawing out water, blood and other impurities. In so doing it preserves them,
making them less susceptible to spoilage and rot. the basic process in which the salt plays an important
role are:
 Osmosis when salt is applied to the meat, the fluid inside the cell travels across the membrane in
an effort to dilute the salt on the other side of the membrane. Once there is more fluid on the other
side of the membrane the fluid starts entering back into the cell carrying the dissolved salt with it.
Getting the salt inside the cell, where it can kill the harmful pathogens, is the essence of the salt
curing food.

 Dehydration the presence of free water inside the meat cells makes it more susceptible towards
the spoilage through the microbes, hence those meats on to which the salt is applied, the presence
of salt tends to extract the free water and makes the piece of meat much drier and unavailable to
the harmful microbes. Exposure to heat and air for controlled period of time allows the water to
evaporate, reducing the overall volume and weight of the meat.

 Fermentationthe naturally occurring bodies in the cells called enzymes feed on the compounds
found in energy rich food, such as meat and grain. They ferment the food by breaking down the
compounds in these food into gasses and organic compounds. The gasses may be trapped,
producing the effervescence in the beverages, holes in the cheese, light texture of the yeast raised
breads or may simply disperse leaving behind the organic matter as in case of the sauerkraut or
other pickles.This acidic level is not encouraged by the harmful pathogens as they require certain
levels of pH to thrive hence it makes the food article free of those organisms. But if left
unchecked, the process of fermentation would completely breakdown the food. Hence for the
controlled process of fermentation the presence of salt is needed which keeps check on the
availability of the moisture to those enzymes. Salt uses up the water hence de activating the
enzyme activity to go out of the hand.

CURING SALTS
Treatment of the meats results in the appearance of the pinkish color in the meat this change in color was
discovered in 20th century by a German scientist who unlocked the mystery of how the presence of
nitrites and nitrates in the unrefined salt cause meats to change there color.
 Saltpeteror potassium nitrate, the 1st curing agent does not produces consistent result hence
was soon discontinued.
 Nitrates (NO3) takes longer to break down the food than the nitrites (NO2) hence making the
letter more commonly used.
But the food article treated with the nitrates if exposed to extreme heat break down to a potentially
dangerous substance known as nitrosamine, which are carcinogenic. They are always there but their
effect is subjected to level of their intake in one’s diet as of cholesterol. (bacon is a prime source)
 Tinned cure mixa blend of agents simply called as TCM) combines 94% sodium chloride, and
6% sodium nitrite. Its recommended use is in a ratio of 4 oz to 100 lb. of used meat.
 Prague powder II it contains salt, sodium nitrite, sodium nitrate and pink coloring. It is used to
make more and more fermented products. Presence of nitrate requires prolonged curing time. Salt
cured foods have a harsh flavour unless some additional ingredients are added to the cure. Sugar
and other sweeteners, spices, aromatics and wines have all been used over time to create various
production techniques.

SWEETNERS
Sugar and other sweeteners, spices, aromatics and wines have all been
10/15/2015 Untitled 1
Used over the time to revolutionize the curing process. It helps in:
 Overcoming the harshness of the salt in the cure.
 Balance the overall flavour palate.
 Stabilize colour in cured meat.
 Provides a good nutrition source for fermentation.

SPICE AND HERBS
 Variety of herbs and spices are used to enhance a products flavour and give it a particular
character.
 Traditionally used are cinnamon, allspice, nutmeg, mace and cardamom.
 Addition of dry and fresh chilies, infusion or essences, wines or vinegar can be incorporated.

SMOKING
Smoking is another venerable preservation technique which is actually a kind of slow, low
temperature cooking. But it is also a chemical treatment. Smoke is a very complex material, with
upward of 200 components that include alcohols, acids, phenolic compounds, and various toxic,
sometimes carcinogenic substances. The toxic substances inhibit the growth of microbes, the
phenolics retard fat oxidation, and the whole complex imparts the characteristic flavour of burning
wood to meat. Salt curing and smoking are often combined to minimize the fat oxidation which salt
encourages. A recipe for ham that has come down to us in the Latin cook book of Acipius uses the
double treatment. It directs the cook to salt the meat for 17 days, dry it for 2 days in the open air, oil it
and smoke for 2 days, and then store it in a mixture of oil and vinegar.

MARINADES
A marinade makes meat better by adding moisture, increasing tenderness and adding flavour
Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The
origins of the word allude to the use of brine (aqua marina) in the pickling process, which led to the
technique of adding flavour by immersion in liquid. The liquid in question, the 'marinade' can be
acidic with ingredients such as vinegar, lemon juice, or wine or savoury with soy sauce, brine or
other prepared sauces. Along with these liquids, a marinade often contains oils, herbs, and spices to
further flavour the food items.
It is commonly used to flavour foods and to tenderize tougher cuts of meat. The process may last
seconds or days. Different marinades are used in different cuisines. For example, in Indian Cuisine
the marinade is usually prepared with mixture of spices.
Tenderizing effect
The cooking process itself turns connective tissues into gelatine to varying degrees. Depending on the
cut and type of meat, it may need a little assistance to bring it to a palatable range of tenderness.
Certain plant and fungi enzymes and acids can break down muscle and connective proteins in meats.
As far back as preColumbian Mexico, cooks found that wrapping meats in papaya leaves before
cooking made for more tender results. The active enzyme in the papaya leaves is papain, now refined
from papayas and commercially available. Connective tissue that comes in direct contact with the
proteindigesting enzymes gets broken down.
These tenderizing enzymes also reduce the capability of the meat to hold its juices, resulting in
greater fluid loss and thus drier meat. Enzymes are heat activated at levels between 140 and 175
degrees F. and deactivated at the boiling point, so it really serves no purpose other than flavouring to
let meat sit in a marinade at room temperature. In fact, refrigeration is recommended to avoid the
10/15/2015 Untitled 1
growth of harmful bacteria. Let meat come to room temperature before cooking.
Marination requires contact
Direct contact is the important point, since it is necessary for the chemical reaction to occur. This
means that soaking a piece of meat in a marinade will only penetrate just so far into the surface of the
meat. If you marinate a large cut of meat in a tenderizing marinade, you end up with a mushy exterior
and an unaffected centre. Puncturing the meat for the marinade to penetrate gives an uneven result,
with the further undesirable side effect of allowing the meat to lose even more juices while cooking.
Thus, flat cuts of meat benefit most from tenderizing marinades. Place meat in a heavy ziptop bag
with the air squeezed out and turn it often to be sure all surfaces benefit from the marinade.

Some slaughter houses now inject papain into the animals just before slaughtering. The injected
papain is carried through the bloodstream to all parts of the animal and is later activated by the
cooking process. This sometimes results in a mushy piece of meat due to the enzyme destroying too
much of the muscle fibre firmness. The newest method being researched is a machine which
immerses tough cuts of meat into a water bath and then sends a shockwave through the meat,
breaking down tough fibres.

Flavour
A good marinade contains flavourings, spices, herbs, etc. Because a marinade is also acidic it carries
these flavours into foods. Of course it can only travel so far, so marinating a thick roast will not get
the added flavour you would get with a thin cut, but it is still beneficial. When selecting a marinade
look for flavour that will compliment the food you are marinating.

Juiciness
Marinades typically contain some kind of oil. Olive oil is my particular favourite. In fact the best oil
to use is a light oil containing mono and/or diglycerides. These natural emulsifiers help penetrate
meats faster than other oils, so check the labels for a good marinade oil. The oil also serves to hold in
moisture on meats and to reduce the moisture loss during cooking. This also helps prevent sticking on
the grill.

Healthier
When cooking meats over a direct flame heterocyclic amines (HCA)'s are created. These potentially
cancercausing agents can be reduced by, as much at 99% when foods are marinated in an acidic
marinade at least that's what the American Cancer Research Institute says. An acidic marinade acts
by keeping HCA's from forming on meats. Where do you get these acids you ask. Acidic liquids can
be any kind of vinegar, citrus juices (particularly lemon juice), wine, or even beer.
Close this window
10/15/2015 Untitled 1
Close this window
DIFFERENCIATIONS
1. PATE AND TERRINE:
a) For making a pate forcemeat is encased in a paste or dough like pie. For making a terrine
forcemeat is cooked in an earthenware mould.
b) It is cooked in an oven and the Pastry is sometimes decorated with designs made out of dough.
It is usually poached in a waterbath or bain‐marie.
c) A pate is always taken out from mould before being served. A terrine is served in the dish where
it is prepared . With the advent of metalic moulds, terrines are taken out of the moulds and
served sliced on platters.
d) It can b served hot or cold depending upon the preparations. It is always served cold.
2. HAM, BACON AND GAMMON:
a) Ham is the hind leg of pork which is salted, cured and smoked. Bacon is a side of pork partly
boned, salted and cured and may or may not be smoked. Gammon is always the hind leg of the
side bacon, whether it is green or smoked.
b) Ham is ready to eat, bacon is ready to cook and gammon is ready to cook.
c) Ham can be grilled, bacon can be pan fried or grilled and gammon can be roasted/ stuffed/
grilled/ braised / baked.
d) Ham can be served cold, bacon is served hot( breakfast), and gammon can be hot or cold
depending upon the receipe.
e) In ham percentage of fat is less, percentage of fat in bacon is high and in gammon percentage
of fat is high.
3. GALANTINE, BALLOTINE AND ROULADE:
a) Galine – means chicken, Ballot – means ballot like flower and anything rolled can be termed as
roulade.
b) Galantine is always served cold, Ballotine can be served hot or cold depending on the receipe
and roulade is also served hot or cold.
c) Galantine is always poached in the poaching liqueur, Ballotine can be roasted/ poached/
braised and roulade can be grilled/ poached/ oven roasted.
d) Galantine is stuffed with a forcemeat, In Ballotine any stuffing can be used and in Roulade also
any stuffing can be used.
e) In galantine the whole bird is deboned and stuffed, in Ballotine only the leg is stuffed, but
roulade can be made from forcemeat, deboned leg or even from whole deboned bird.

Close this window
http://www.ihmkolkata.org/StudyMaterials20152016/5thSEM/FoodProductionOperationLARDER(GENERIC)/DIFFERENCIATIONS.html 1/1
10/15/2015 Untitled 1
Close this window
Bonophool Banerjee

GARNISHES AND THEIR HISTORICAL SIGNIFICANCE

AFRICAINE

In the African style, as practiced by French chefs. dishes that bear this title must convey
the style of foods consumed in the vast continent of North, West, Central and East
Africa, and the Union of South Africa. It was however indiscriminately applied by the
French chefs to dishes during the reign of Napoleon III when Meyerbeer’s opera
L’Africaine enjoyed great popularity .The principal ingredients used as
garnish, giving dishes the right to bear this title are: chicken, mushroom, tomatoes,
eggplant, Curried and spiced foods; dishes garnished with savoury rice or flavoured with
garlic or pimento and groundnuts. Coconut and pistachio nuts find their way in the sweet
course.

AILERONS

Wing tips of chicken. Foods garnished with small wings of poultry or fins of fish of
certain types of fish. Eg .Consommé ‘Ailerons’ Chicken consommé garnished with
stuffed chicken wings and cooked rice.

AIOLI

A Provencal olive oil cum garlic sauce. In Provençe the
Aioli is the name of the dish itself whether it be fish,
Vegetables or snails when served with this cold sauce.
Sauce: Garlic flavoured mayonnaise sauce with hard boiled
eggs added sprinkled with cayenne.

ALASKA

Formerly called Russian America, it is a territory of the United
States of America.
http://www.ihmkolkata.org/StudyMaterials20152016/5thSEM/FoodProductionOperationLARDER(GENERIC)/HISTORICAL&CLASSICALGARNISHES.html 1/28
10/15/2015 Untitled 1
i) Sole Alaska – poached whole sole in white wine, half
coated with a pink shrimp sauce and the other half with
white wine sauce (made with fish liquor) garnished with poached
oysters and noisette potatoes.

ii) Baked Alaska is Americas favourite dessert .It is frozen
vanilla ice cream placed on a sponge cake base covered
quickly with Meringue and baked in a hot oven to brown the
meringue immediately

iii) Cantaloupe Alaska –cut cantaloupes into 2, fill with
ice cream, topped with meringue and browned.

ALEXANDRA

Was the consort (the queen) of Edward VII, a king of Great
Britain and Ireland in whose honour many dishes were named.
Indicates inclusion of asparagus tips.
i) Consommé Alexandra. Chicken consommé thickened with
tapioca, garnished with shredded chicken, lettuce and
asparagus tips.
ii) Chicken Sauté Alexandra: Cook the
chicken breasts in butter, mask with thin soubise sauce
reduced with cream, and garnish with asparagus tips.

ALLEMANDE

In the German style, dishes garnished with sauerkraut or
pickled pork or smoked sausages.
i) Consommé: Allemande: Beef Consommé flavored with juniper berries
thickened with tapioca flour garnished with julienne of
red cabbage and slices of smoked sausages.
ii) Salad: Allemande: slices of apple, new potatoes, beetroot, mixed with smoked
herrings fillets and gherkins sprinkled with chopped parsley and vinaigrette dressing.

AMBASSADRICE

Literally means the wife of the Ambassador.
10/15/2015 Untitled 1
i) Sole: Crayfish encased in rolled fillets of sole,
poached and served with sauce Normande.
ii) Pudding: a rich custard flavored with kirsch with a layer of strawberries,
served with strained strawberry jam flavored with kirsch.

AMERICAINE

In the American style as practiced by the French chefs.
A garnish for fish :slices of lobster tail and truffles.
Sauce: Tomato sauce enriched with cream, blended with pounded
Coral butter and tail meat. Reduce with rich fish stock.
Bombe: Ice cream bombe mould, lined with strawberry ice cream
flavored with grenadine, alternated with pistachio ice cream
Salad: Sliced potatoes, tomatoes, celery, rings of onions and
sliced hard boiled eggs with a French dressing.

ANDALOUSE

In the Andalusian style. A Spanish province.
Chicken Consommé: garnished with diced tomatoes, cucumber and cooked vermicelli.
A cold sauce: Mayonnaise + tomato puree mixed
with brunoise of capsicum.

10. ANGLAISE

In the English style as prepared by the French chefs. It indicates a “plainly/simply
prepared” dish.
Garniture for Chicken: mixed vegetable (carrots, french beans, turnips,
potatoes, cauliflower) cooked in salted water
Côtelette de veau: Grilled breaded cutlets garnished with
par boiled potatoes fried in butter.

11. ANNA

The first name of Anna Amelia, Duchess of Saxony, born 24th
October 1739, chiefly applied to a certain manner of cooking
10/15/2015 Untitled 1
potatoes invented by Chef Dugleré who was Chef at Café D’
anglaise in Paris, in pre war days.
Potatoes: peeled, sliced thinly, arranged in a shallow mould
With melted butter and seasoning. Baked in the oven to golden yellow color.

12. ARGENTUIL

Name of a district in France, famous for its asparagus.
Potage: Asparagus soup thickened with rice and garnished with
asparagus points.
Chicken: large flat fillet, poached and coated with supreme
sauce to which asparagus puree has been added .

13. AU BLEU

Meats/Fish cooked fresh and simply,
Truite au bleu: Trout brought to the kitchen alive and stunned and gutted just before
cooking in water and white wine. Flavored with herbs and vinegar served with parsley
potatoes, hollandaise sauce or melted butter.

14. AURORE

Dawn Break of day. The Roman Goddess of Dawn Aurore.
Consommé of veal stock with tomato puree added, garnished
with diced chicken.
Sauce: Bechamel sauce flavored with tarragon and lightly
colored with tomato puree or lobster butter in case of fish.
Oeufs: Julienne of hard boiled eggs in allemande sauce with grated
Cheese and browned under the salamander
Fruits: Cold dessert, made from fruits in season on strawberry
ice cream with a Zabaione (sabayon) sauce flavored with Curacco.

15. BABA

Turkish for father. It is generally acknowledged that the
invention of the cake Baba au rhum belongs to the King
Stanislaus of Russia. The king used to read the tales of a
10/15/2015 Untitled 1
100 nights and has named this after his favourite hero Alibaba.

Baba au Rhum: A light yeast dough batter, sweetened and
enriched with butter and eggs. While still hot, it is dipped in
hot sugar syrup, strongly flavoured with rum, whipped cream
is piped on top of the cake.
Baba au kirsch as above using kirsch instead of rum.

16. BATAILLE

Brittle, fight, battle array or Batailey – a chateau of the
Bordeaux region
Potatoes: cut in ½” square and deep fried in fat.

17. BATTENBURG

The name of a family of German counts which died out about 1314.
The title was revived in 1851.
Batterburg cake: A lattice pattern of pink, yellow and chocolate
Genoise cake encased in rich almond paste.

18. BAVOROISE

A Bavarian cream, Bavarian style.
Example of Bavarian creams: Flavoured custard using double the volume of ceam (in
relation to milk)
Sauce: Rich hollandaise sauce flavored with cray fish puree and paprika.

19. BAYONNAISE

The city in Spain was famous for its ham and pork and products.
It is said mayonnaise was first spelled bayonnaise, and Spain claims
mayonnaise as one of her culinary creations.
Canapé: a circle of rye toast heaped with minced ham.
Poulet sauté: young chicken fried with chopped ham,
stewed in brown sauce and served with boiled rice.
10/15/2015 Untitled 1

20. BEARNAISE

From the province of Bearn in the French Pyrenees.
Sauce: Bearnaise is named by the chef of Henry IV
at St. Germain who first introduced this sauce .Yolks of eggs
warmed in double boiler, with chopped shallots and herbs, with butter
added piece by piece until the sauce is as thick as mayonnaise,
lemon juice and cayenne pepper added.
Chauteaubriand: Double fillet of beef, brushed with olive oil,
broiled, garnished, with watercress and served with sauce bearnaise.

21. BECHAMEL

Marquis de Bechamel, a courtier in the service of the king
Louis XIV said to have invented Bechamel sauce.
Lobster: diced and mixed with béchamel returned to shell and baked.
Sauce: Rich creamy white sauce made of flour and butter roux and milk, seasoned with
salt, pepper, mace and bay leaf.
Artichokes: boiled artichokes served with béchamel sauce.

22. BELLE HELENE

Presumably named for the opera, ‘Belle Helene’ by Offenbach
and produced 1864.
Tournedos de boeuf: small fillets of, grilled and garnished with
straw potatoes, watercress and artichoke bottoms filled with
sauce bearnaise
Desserts: fresh fruits like pears, peaches stewed in vanilla
flavored sugar syrup. When cold placed on ice cream and
covered with rich glossy chocolate sauce garnished with
whipped cream and nuts.

23. BEL PAESE

A rich creamy cheese of Italian origin having a mild flavor,
weighing 23lbs each.
10/15/2015 Untitled 1

24. BERCY

It is a suburb and market of Paris
Potage: Puree of spring turnips thickened with cream and egg yolk.
Sauce: Thin, meat glaze with chopped shallots reduced in white wine and enriched with
fresh butter, lemon juice and chopped parsley
Sole: Rolled fillets of fish, cooked under cover in butter with chopped shallots, mushroom
liquor, white wine and chopped parsley masked with bercy sauce.

25. BIGARDE

A bitter Seville orange from Spain.
Canard sauvage: wild duck served with orange salad and sauce bigarde.
Sauce: Gravy from duck, reduced with fine shreds of orange and flavoured with orange
juice and little red currant jelly.

26. BOLOGNAISE

In the style of Bologna, a city in Italy famous for its
Bolognaise sausages.
Spaghetti: cooked in salted water, strained combined with
diced/minced beef tossed in butter with minced onions
moistened with veal stock, flavored with garlic and tomato.

27. BONNE FEMME

(Good Woman) Housewife style.
Potage; Thick white bean and chicken soup with julienne of
vegetables (leeks, sorrel, carrots and turnips)
Sauce: creamy white sauce made with finely chopped mushrooms
and shallots, blended with butter, seasoned and thickened with
cream and egg yolk and flavored with white wine.
Sole: Poached fillets of sole, cooked with chopped shallots,
mushroom, parsley, fish stock and white wine. Masked with fish veloute and browned.
Poulet sauté: young chicken sautéed with rich gravy reduced with
white wine, garnished with diced bacon and button onions.

10/15/2015 Untitled 1

28. BORDELAISE (a la)

In the style of the city of Bordeaux.
Sauce: Rich brown sauce, reduced with red wine and chopped
shallots, tarragon, and parsley.

29. BOUDIN NOIR

Traditional grilled, blood sausage for the festivities
on Christmas Eve in Germany (Alsace).

30. BOUILLI A BAISSE

A Provencal word indicates to boil and then stop.

Bouillabaise A Mediterranean fish stew of several kinds of
fish cut in to small pieces and tossed in oil with chopped herbs
and onions moistened with white wine seasoned with saffron,
tomatoes and garlic,garnished with chopped parsley. Very
popular with fishermen on the water front in Marseillaise who
prepare this for a late breakfast with the leftovers of morning sale

31. BOUILLON (Stock)

Broth, principally of beef

32. BOUQUETIERE (A LA)

In the manner of flower girls, usually a garnish consisting
Of small fine vegetables dressed in small heaps around the meat

33. BOURBON

Name of a family of French Rulers.
Consomme: Chicken consommé thickened with tapioca garnished
with truffles cut into fancy shapes (hearts, diamonds, crescent etc)
and finely chopped chervil.
10/15/2015 Untitled 1

34. BOURGUIGNONNE

Burgundy style: As a rule dishes in the preparation of which
burgundy wine is added
Sauce Espagnole: Sauce flavored with finely minced shallots,
Thyme, parsley, tarragon and mace. Burgundy wine is usually
added.
Garniture for joint (roasts) – Button mushrooms and onions
tossed in butter with small dices of lean bacon and burgundy wine.

35. BRESSANE

Style of Bresse the French Provencal District famous for its fattened chicken. Poulardes
des Bresse.
Crème: cream of pumpkin soup, garnished with mezzanelli
(italian pasta) and enriched with cream.

36. BRILLAT SAVARIN

Noted French gastronome and author of French works, chiefly
famous for his book “La Physiologie du Gout” (the physiology
of taste). The well known light, spongy yeast cake made in
ring form is named after him.

37. BRUNOISE

Brunoy a district in France celebrated for its spring vegetables finely
Diced cooked root vegetables for a consommé garnish.
Consommé: a rich beef consommé garnished with small diced carrots, Leeks, onion,
turnip and celery, all browned in a little butter cooked in consommé.

38. CARDINAL

The highest dignitary in the Roman Catholic Church, after the pope.
10/15/2015 Untitled 1
As a cardinal wears a distinctive scarlet dress and a scarlet cap, the kitchen term stands for
any dish of that color .Usually lobster coral plays an important part in fish dishes.
Consommé: Chicken consommé flavored with tomato puree garnished with finely cut
julienne of vegetable strips of truffles and lobster dumplings.
Lobster: Cubed lobster mixture mixed with Sauce Americaine and filled in lobster shells,
sprinkled with cheese and breadcrumbs and browned in the oven.
Sauce: rich, white fish sauce blended with pounded lobster coral to give it a correct
colour, flavored with essence of anchovies and with tarragon.
Garniture for fish: diced lobster, truffle, shrimps or prawn and cardinal sauce.
Dessert: Strawberries, peaches or pears poached in syrup and dressed on strawberry or
raspberry ice cream with raspberry or strawberry sauce and sprinkled with sliced roasted
almonds and little pistachio nuts.

39. CAREME

Antoine Careme (17841833) Chef to King George IV and later the Austrian emperor
Francis II and the Russian Czar, Alexander I and author of many culinary works. Many
dishes are named after this most famous chef.

40. CARMEN

a) Carmen Sylva was the nom de plume of Elizabeth, Queen of Romania, born
29th December 1843.
b) Star role in the opera of the same name by Bizet which was first produced in Paris at
the Opera Comedie on 3rd March 1875

Consommé clear beef consommé well colored with tomato puree garnished with star
shapes of pimento, boiled rice and chervil.

41. CHARLOTTE

Charlotte mould (tall, straight sided mould) lined with over lapping wafer biscuits
and filled with strawberry or raspberry cream, mixed with a little gelatin and
cream.

42. CELESTINE
10/15/2015 Untitled 1

The Celestines were recognized as a branch of the Benedictines. Celestine being a monk
so named after Pope Celesten. Several dishes bear this name and are of an exquisite
character. St. Celestine is commemorated on 6th April each year.
Consommé .Clear broth garnished with shredded pancakes and chopped herbs.

43. CHANTILLY

City and district of France, famous for its rich cream and fine green peas.
Sauce: (a) Hot, rich béchamel sauce blended with lightly whipped cream.
(b)Cold mayonnaise sauce blend with whipped cream flavored with lemon juice.

44. CHARCUTIERE

In the manner of Pork butcher’s style.
Sauce: Demi glaze mixed with chopped shallots, julienne of gherkins reduced with white
wine, lemon juice, sugar and with parsley and mustard to finish.

45. CHARTREUSE

The convent, known as La Grande Chartreuse near Grenoble, France, former seat of the
Carthusian monks. These monks who were strict vegetarians invented a vegetable
composition (liqueur) usually made and cooked in moulds in a very elaborate way. When
the monks were driven from France, they settled in Spain. From then, all manner of dishes
were given this title including Chartreuse of meat, game, and poultry. Strictly speaking
all dishes bearing the name Chartreuse should have a vegetable liqueur It is a sweet
liqueur made in Voirens in France, until the monks were turned out and now made in
Spain .The secret of the recipe is closely guarded .
Colours: Yellow and Green.

46. CHASSEUR

A Chaser, a hunter, hunter’s style from the famous chasseurs of Light Infantry or cavalry
regiments who hunted for their food in the forest or on mountain heights.
Consommé: a rich clear game soup garnished with game quenelles made from as many
varieties of game as possible.
Sauce: Minced shallots and mushrooms sautéed and reduced with white wine and demi
glaze, chopped parsley.
Poulet sauté : chicken sauté and finished in a casserole in the oven with tomatoes, brown
chicken sauce, sliced mushrooms, chopped shallots and sprinkled with chopped parsley.
10/15/2015 Untitled 1

47. CHATEAU

Castle, feudal fortress, stronghold; also wine growing establishments with vineyards.
Chateau potatoes are quartered potatoes with all sharp corners rounded off and cooked for
a few minutes in butter in a sauce pan and then roasted in an oven used extensively to
garnish roast meats.

48. CHATEAUBRIAND

Vicomte Francois Auguste Chateaubriand was born at St. Malo on 14.9.1763 died 4thjuly
1848. French author and a great gourmet. The favorite dish of a double fillet steak or the
head of the tenderloin, is named after him. Chef Montmireil (chef to Vicomte de
Chateaubriand) formed a pocket in a thick tenderloin steak to stuff it with chopped
shallots and bone marrow. English cooks would sandwich their rump steaks with sliced
shallots .The double fillet of beef is now served in so many different ways. The original
Chateubriand as invented by Chef Montmireil was slit and filled with chopped shallots
tossed in a pan with bone marrow to which was added meat glaze chopped chives,
seasoned with cayenne and salt.
Sauce: Rich brown sauce made with well reduced stock to half glaze enriched with butter
and flavored with lemon juice, red currant jelly, cayenne pepper and chopped parsley.

49. CHAUD –FROID

It is considered that the prototype of chaudfroid was first introduced by the Marquis de
Chaufroix, who called for the cold bird to be brought back to the table in its congealed
sauce and approved of it in that state.
Sauce (white): This is a masking sauce made with well reduced veloute blended with
sufficient dissolved gelatin or aspic to set the sauce when cold.
Sauce (brown) well reduced brown meat or game sauce treated as above .Also available in
red (tomato), green (spinach).

50. CHIFFONADE

Chiffon means rag .Literally vegetables in rags –long shreds of vegetables.
Leafy vegetables such as cress, lettuce and spinach
Consomméclarified soup, garnished with finely shredded lettuce leaves spring onion
heads and other such vegetables, seasoned with mint leaves and tarragon.

51. CLAREMONT
10/15/2015 Untitled 1

Consommé –clear beef consommé garnished with fried onion rings and custard royale.

52. COCKALEEKIE

Large quantities of this famous Scottish soup were consumed at the Burns centenary
festival at the Crystal Palace, Sydenham in 1859. It is hard to trace the origin of this soup
.Some say it originated from the days of cock fighting, the defeated cock being thrown in
the pot,with leeks to give added flavor .This soup was then handed around with parts of
the bird, to the spectators. .Another version is that in olden times when the cock had
passed its youth, the last purpose it served was the feast of “ The Cock A Leekie”.
However it was and still is a grand dish .This soup is also claimed to be from Wales
whose emblem is the leek.

53. COLBERT

Two famous dishes Sole a la Colbert and Consommé a la Colbert are in constant demand
.The sole is named after Charles Colbert De Croissy, famous French diplomat while the
delicious soup is named after Jean Baptiste Colbert, a statesman of France in the reign of
Louis XIV. The consommé is distinguished by being garnished with poached eggs while
the sole is noted for its stuffing of Maitre d’ hotel butter being placed inside before
being sent to the table.
Colbert butter: Maitre d’hotel butter mixed with a little meat glaze and chopped
tarragon/parsley.
Colbert sauce: Rich thin brown sauce and finely chopped herbs and lemon juice.
Consommé: Clear beef soup garnished with lightly poached egg.
Sole: Whole sole carefully opened along centre and backbone removed .Egg washed,
crumbed and fried, stuff space with Colbert butter.

54. CHORON

Alexander Etienne Choron, born at Caen, France on 21st October 1771, died in Paris 29th
June 1834.
A French composer whose name is often confused with Chorin or Chiron.
Sauce Choron: Bearnaise sauce blended with a good concentrate of tomato puree.
10/15/2015 Untitled 1

55. CONDE

Name of some twenty villages in France.
Also an old French Family, Prince Louis de Conde.

Dessert fruits like apricots, pineapple, peaches or pears, poached in syrup, and dressed
on a bed of creamed rice, coated with an appropriate fruit sauce and decorated with
preserved cherries and angelica and served hot or cold .

56. CRECY

Was the site of an important battle fought by Napoleon.
City and district of France, use of carrots
Puree: of young carrots thickened with barley.
Consommé: rich beef consommé garnished with julienne of carrots.

57. CIDER

Juice of Apple both fermented and unfermented. The flavor and general quality of all
types of cider depends on fruit and skin used in preparation. Hard cider is that which has
been fermented until the sugars have changed to alcohol. It is a fermented drink with an
apple base; it is refreshing and less alcoholic than wine.
Special apples are used –sweet acid and tart . A good syrup is made with 1/3 sweet and
2/3 sour and acidic apples.

58. CLARET

The name of fine red wines from Bordeaux .The excellence of claret and the reason why it
may rightly claim precedence over all other red wines is that it is harmonious and natural
of all.

59. DAME BLANCHE

10/15/2015 Untitled 1
French white Bordeaux wine

“White Lady” A comic Opera.
Dame is the English legal designation, of the wife or the widow of a baronet.

Only dishes white in color should bear this name.
Bombe lined outside with vanilla ice cream and inside filled with almond paste
garnished with whipped vanilla cream and spun sugar.
Consommé: chicken consommé garnished with diced chicken breast and almond flavored
royale
Crème – chicken veloute garnished with sago and diced chicken breast.

60. DAUBE

Ancient term for a Provencal dish of braised meat or poultry.
A ‘pot roast’ or a meat stews, braised en daube, that is, in a stew pot, more or less
hermetically sealed.
The old way was to seal the edges of lid of the pot with stiff dough of flour and water
which when baked was discarded.
Daubiere: A special saucepan in which meat en daube is cooked.

61. DAUPHINE

The part of France which comprised the duchy of the kings eldest son when France was
a kingdom, especially under the Valois and Bourbon Families.
Consommé: Chicken consommé with a garnish of asparagus tips, tarragon leaves and
royale cut in fancy shapes.
Potatoes: Duchesse potatoes mixture mixed choux paste, shaped in walnut size balls and
deep fried.

62. DAUPHINOISE

Foods sprinkled with grated Swiss cheese and butter and baked brown.

63. DIABLE, A LA

10/15/2015 Untitled 1
Devil – devilled, a slightly spiced dish, sharp highly seasoned and accompanied with
sauce diable
Diablotins: Small Dumplings, strongly spiced mixture with grated cheese, broiled /
browned under grill. Used as an appetizer or soup garnish.
Sauce: Chopped shallots sauté, reduce in vinegar, plus demi glaze, red wine,
Worcestershire sauce and cayenne pepper.

64. DIANA

Roman goddess of the moon and of hunting, identified with bows and arrows and
crescents. Any game preparation garnished with crescent shaped croutons.

65. DIEPPOISE

In the style of Dieppe, a coastal city of northern France, seafood style.
Crème: Rich fish veloute, garnished with shrimp tails, mussels, sliced mushrooms
finished with cream.
Garnish: Shrimp tails, mussels and mushrooms rich fish veloute sauce.

66. FORESTIERE

Poulet sauté Forestiere: chicken jointed and sautéed in butter, add sliced mushrooms,
diced shallots and swill the pan with white wine and well reduced meat glaze; coat
with the sauce and garnish with rolls of grilled bacon and parmentier potatoes.

67. A LA FRANCAISE

French style – term applied to a number of French dishes cooked and prepared in a
simple manner and chiefly denotes a style of the district in which the chef or cook
originally lived.

a) Sole a la Francaise: whole or filleted sole dipped in milk and flour, fried and served
with tomato and anchovy sauce.
b) Cotelettes d’agneau a la francaise breaded lamb cutlets, fried in butter garnished with
mixed garden vegetables and sauce Madeira.

68. FRANCE
10/15/2015 Untitled 1

The art of French Hospitality was introduced in France by Catherine de Medici during
the early 16th century .This art was soon developed by the French cooks whose
imaginative and creative ability brought some improvements upon the Italians heavier
way of preparing dishes. Most of the French dishes bore the name of some saint, some
mythical God or some Italian event or celebrity and these show marked evidence of
having been created in some other country other than France. Gradually even actresses,
actors, singers and poets have all been honored by great French chefs. Dame Nelly
Melba has her name perpetuated for all times by that still popular dish Peach Melba.

69. GARIBALDI

th
Famous Italian patriot born in Nice, 4 July 1807, died at Capeira , 2
nd June 1882
Guisieppe Garibaldi an Italian general of world war I, born in Melbourne , 29 July
th
1879. Grandson of the Italian patriot.

Consomme Garibaldi – chicken consommé thickened with cooked spaghetti and
garnished with chives cut julienne style. Serve grated cheese separately.
Sauce Garibaldi A rich brown sauce flavored with garlic, curry, capers, mustard and
anchovy paste served with fish or meat

70. GENOISE

Pertaining to the Italian city of Genoa. In the style of Genoa as practiced by the French
cooks. It was the name of a sauce served only with fish coated in court bouillon. In
confectionery, cakes made from a genoise mixture are called “Genoise Sponge”

71. GREEK

Greek pertaining to the Greek style as practiced by the fish cooks, dishes a la grecque
should be of Greek origin in the method of preparation but in practice this is seldom
the case though it sometimes happens that a dish called a la grecque on a restaurant
menu is of Greek origin. More often the name is given to dishes of French origin
Potage a la Grecque – puree of peas cooked in mutton broth garnished with
vegetables cut julienne style.

72. GERMANY
10/15/2015 Untitled 1

Many favorite foods are of German origin specially Frankfurters and Hamburgers .The
Germans are fond of cooking many foods sweet and sour; a combination of fruit,
sugar, and spices. Lemon and raisins often give the desired sweet and sour flavor .
German cooks are meticulous and often follow their own methods in preparing and
cooking traditional dishes of their country .To Germany, we owe a way of treating
vegetables (especially cabbage) which makes them palatable and tasty.

73. GLOUCESTER

1. Name of a long line of Earls and Dukes dating back to 1121.It would be correct to
feature dishes so named on the birthday of the present duke.
2.A port city and country town Gloucestershire, England .
Sauce Gloucester: mayonnaise sauce mixed with sour cream, chopped tarragon and
flavored with chilly vinegar, mustard .
Gloucester Royal Pie This was a pie made in olden times of Lampreys.
These pies were richly decorated with gilded ornaments and often with banners bearing
the Gloucester court of arms .

74. GRIMALDI

Giovanni Francesco, Italian architect painter and engraver, born at Bolgna, 18
th
September 1606.
th
Joseph Grimaldi, noted actor born 18 December 1779

Consomme Grimaldi clear beef broth flavoured with tomato and garnished with celeriac
cut julienne style.
Sole Grimaldi rolled or folded fillets, poached and dressed in a casserole on a bed of
cooked spaghetti coated with Nantua sauce and topped with sliced truffle.

75. HAGGIS

Haggis can be regarded as the national dish of Scotland. When this dish is served at
certain large banquets in Scotland, it is accompanied by an escort of pipers while
paying homage to their national poet, Robert Burns. The Scots have Haggis served and
presented with due pomp and ceremony .It is carried in to the room by a servant who is
proceeded by a piper and it is customary to drink whisky, whilst eating .The dish
consist of thymus gland stuffed with a mixture of stuffed offal and oats, and then baked
10/15/2015 Untitled 1

76. HAMBURGER

In the early part of the 18th century France obtained its best beef from the Triesian plains
via Hamburg, a sea port of Germany. The animals were driven in herds over the roads of
Europe. The delicious hamburger steaks have now become world famous.
Hamburger Steaks: Finely minced beef steak seasoned with salt , pepper, nutmeg, mixed
with raw egg, shaped like a noisette, floured and fried in butter, garnished with fried
onion and fried egg placed on top.

77. HOLLANDAISE, A LA

In the style of the Netherlands, as practiced by the French cooks, Dutch style.

Dutch cookery is closely related to that of Belgium. Being a country of rich
pasture land, there is an abundance of high quality dairy products specially cheese,
which represents one of the countries largest exports. Holland is a country equally devoted
to stock farming and fishing, so the Dutch table features a wide variety of
characteristics and salted and smoked fish. Herring is the staple food of the Dutch
people.

78. HONGROISE

Hungarian, in the Hungarian style as practiced by the French cooks.

Dishes prepared a la Hongroise are cooked in a cream sauce seasoned with paprika.
Entrecote a la Hongroise Beef steak cooked in butter, cooked with hongroise sauce
( veloute blended with sour cream and white wine flavoured well with paprika ) and
garnish of bacon.

79. INDIENNE A LA

Indian style as practiced by the French cooks
Croquettes a l’indienne: lobster and rice, seasoned with curry powder shaped into
10/15/2015 Untitled 1
croquettes then fried and served with curry sauce.
Potage a l’indienne—Mulligatawny soup with addition of coconut milk and cooked rice.

80. ITALIENNE

Italian style as practiced by the French cooks. A name given to dishes made of meat,
poultry, fish and vegetables .All these dishes contain finely chopped mushrooms .The
name l’italienne is also given to method of preparing macaroni or other pastas .

Italian cuisine is one of the oldest in Europe .It is derived from Greek Gourmet tradition,
these being derived in their turn from oriental cuisine .Choose any ordinary Italian
dish and it is a replica of one that was once enjoyed by gourmands reclining on their
balconies in ancient Rome.

Italian Polenta is same as the pulse that the Romans prepared en route, when they set out
to conquer the world .They toasted grains of wheat, crushed them and made a gruel from
the result. The only difference is the polenta is now made from coarse maize flour.
Italian cuisine is considered the mother of all European cuisines.

81. JARDINIERE

Garden gardeners style with a variety of vegetables , name given to a garnish made of
fresh vegetables –carrots and turnips (shaped with a plain or fluted ball scoop, cut with a
hollow tubular cutter or diced ) green peas, small kidney beans, french beans diced or cut
into lozenges, cauliflower . The vegetables are cooked separately, some boiled, others
glazed .They are arranged around the main dish in separate groups. This garnish is served
with roast, stewed or braised meats and pot roasted poultry.
Consommé Jardinière: clear soup garnished with a variety of cooked garden vegetables.

82. JULIENNE

Jean Julich was a noted French chef who first made a clear vegetable soup in 1785 with
vegetables cut in strips .The name is now applied to all vegetable garnishes cut in this
manner.

83. LASAGNE
10/15/2015 Untitled 1

Made of sheets of fresh dough, Lasagna is an Italian pasta prepared in any of the ways
as given for macaroni and noodles. Lasagna Lisci and Lasagna Ricci are lasagna with
both sides grooved in waves .The above name are given to soups containing these pastas
as a garnish. Now flavored with spinach (green) tomato (red/pink) and squid ink (black)
lending a wide variety.

84. LORETTE

A Parisian woman of the better class, a glamorous woman.
Potatoes: Mashed and creamed, mixed with choux pastry, moulded into crescents and
fried in deep fat.

85. LORRAINE

Province of Alsace – Lorraine.
District of high gastronomic repute. Here the connoisseur of good cooking will savor
many succulent dishes and will find white, rose and red wines all delightful. Though some
are more fragrant than others, the dishes of Lorraine are for the most part substantial;
heading the list of culinary specialties of what was once an ancient province. The Quiche
Lorraine is perhaps its most famous dish.

86. LYONNAISE

Lyons , city of France , in the style of pertaining to Lyons .The Lyonnaise district has
an abundance of good quality potatoes as well as excellent onions such as those of
Roanne which are used in the preparation of a large number of special dishes.

87. MALTAISE

Pertaining to the island of Malta.
Potage Maltaise – A thin veal soup with a garnish diced oranges a little shredded
capsicum, chillies and very small julienne of orange peel.

Risde Veau Maltaise — braised with béarnaise sauce decorated with the Maltese cross in
Forcemeat.
10/15/2015 Untitled 1
Sauce maltaise hollandaise + blood orange juice

88. MANDARINE

The French form of Mandarin is a small orange from which liqueur is made.
Glace Mandarin—Fill the shells of mandarin oranges with orange ice topped with
Meringue and baked quickly.

89. MARENGO

North Italian village where the famous battle of Marengo was fought on 14th June
1820 between Napoleon Bonaparte and the Austrians which victory was perpetuated
by chef Dunard, Napoleon’s chef; by his creation of a chicken dish on the battle field
itself .
Poulet sauté Marengo. It is characterized by a garnish of crayfish tails, poached egg on
heart shaped croutons and parsley.

90. MARMITE

Stock pot , metal or Earthen ware , covered pot with or without feet depending on
whether it is used for cooking in the hearth or on the stove .
Petit marmite—Name of a clear savory broth , a type of hot pot cooked and served in
an earthenware pot .This broth was invented in Paris and is much prized by gourmets.

91. MAYRLAND

One of the original 13 states of U S A famous for its culinary creations.
Chicken Maryland Crumb fried joints, garnished with corn fritters, bacon rashers,
grilled tomato and fried plantains.

92. MAYONNAISE

Speculation says that this sauce was invented by chef to the Duke Richelieu after the
victory of MAHON ( Mahonnaise). Others are convinced that Spain should be given
10/15/2015 Untitled 1
credit for its origin. Mayonnaise is probably a corruption of Moyeeinoise derived from

the old French word Moyeau which means egg yolk.
Basically, it is a cold sauce with the basic ingredients of egg yolks and oil blended into an
emulsion.

93. MELBA

Dame Nelly Melba a British Operatic Soprano. Her real name was Helen Porter
Mitchell. She adopted the stage name Melba as she was a native of Melbourne Australia.
Peach Melba: Scoops of vanilla ice cream topped with poached peach halves and glazed
with raspberry jam/sauce.

94. MERINGUE

Small patisserie made from egg white and sugar. It is said that the dish was invented in
1720 by a Swiss pastry cook called Gasparine who practiced his art in Meringham, a
small town in the province of Saxe Coburg. Until the beginning of the 19th century,
meringues were shaped in a spoon as the pastry forcing bag had not yet been
invented .

95. MEUNIERE

Miller, Miller’s wife’s style
Method of cooking fish which is seasoned lightly, floured and fried in butter. To serve,
squeeze a few drops of lemon juice and cover it. Sprinkle with parsley and pour on the
cooking butter piping hot. e.g. Sole meuniere.

96. MEXICAINE

Pertaining to the Republic of Mexico, in the Mexican style as prepared by the French
chefs.
Potage Mexican Puree of tomato soup with seasoned consommé.
Poulet sauté Mexicaine: Mushrooms capsicum and tomato (garnish).

97. MIGNONETTE

10/15/2015 Untitled 1
Small and delicate
Potatoes: cut thicker than match potatoes (alumettes) and cooked the same way.

98. MILANAISE

In the style of Milan, an Italian city. The usual garnish is spaghetti with shredded tongue,
truffles and mushrooms blended with a puree of tomato and sprinkled with grated
Parmesan cheese. Breaded meats have grated cheese mixed with bread crumbs and served
with tomato sauce.
Choufleur Milanese—cooked buds of cauliflower sauté in butter,
with grated cheese, buttered and baked.
Soufflé Milanese: lemon flavored soufflé, coated with biscuit crumbs and spiked with
pistachio nuts.

99. MILLE FEUILLE

“Thousand Leaves” puff paste a pastry very much in vogue in Paris. It is made by
arranging thin layers of flaky pastry one on top of the other with layers of cream or some
other filling in between. Mille Feuille can be baked in the form of a large sweet
decorated in various ways; or as in Paris Patisseries in small individual portions by
cutting the flaky pastry in pieces 5cm wide and laying them one on top of the other
sandwiched as mentioned above.

100. MINUTE

60 seconds – something small or short a la minute hurriedly prepared sole and other such
fish when filleted are cooked meuniere style.
Minute Tenderloins – These are 4 5 oz size, cut thin and sautéed with minced shallots
and herbs.
Pommes minute: diced and fried.

101. MIREPOIX

Duc de: French Noble Family.
Foundation ingredients of most brown soups, sauces and the first step in braising, being
10/15/2015 Untitled 1
the preparation of the fat, aromatic vegetables, herbs etc… sauté to gain a brown color.

101. MORNAY
th
Phillip De Plessis Mornay, French Protestant, born 5 November 1549.
Name given to a rich creamy sauce loaded with Parmesan cheese.

Sole Mornay – Poached and coated with Mornay Sauce and glazed.

102. NANTUA

A town in France
Sauce: Bechamel reduced with rich fish fumet, finished with crayfish or prawn butter.
Garniture for fish – Crayfish (or Prawns) tails with nantua sauce and slices of truffle.
Omelets – filled with chicken and truffle salpicon & sauce nantua.

103. NEAPOLITAINE

In the style of Naples city of Southern Italy often applied to dishes containing 3 distinct
colors – red, white and green…the colors of the Italian flag..
Consommé: Clear game soup garnished with shreds of ham and celery and a generous
amount of Macaroni.
Sauce: Brown sauce reduced with claret and red currant jelly with minced ham shallots
grated horseradish flavored with bay leaf, cloves and thyme.
Glace – Ice cream layered in 3 distinct colors and flavors in oblong moulds and cut into
oblong slices.

104. NAVARIN

Pertaining to the great town of Navarine in Italy, the scene of a battle on 20th October
1827.
Navarin Printanier – A rich brown lamb or mutton stew with carrots, turnips and potatoes.

105. NICOISE
10/15/2015 Untitled 1

In the style of Nice, city of southern France.
Consommé – Consommé with vermicelli and peeled tomatoes cut in small squares. Bring
to a boil, serve grated cheese separately
Sauce: Demi glace and tomato Puree.
Garniture for fish chopped tomatoes sautéed with garlic, Lemon slices and anchovy
fillets topped with capers.
Salad – French beans, tomatoes, potatoes, olives and anchovy fillets.

106. NOISETTE

Hazelnut. Also term, applied to small, round, boneless, fatless pieces of meat such as
small loins of lamb, rolled, thin cuts into dainty rounds.
Butter – Clarified butter browned hazelnut color
Sauce – supreme sauce, noisette butter, pounded hazelnut.
Potatoes small hazelnut sized potatoes, sautéed in butter or
fried in deep fat to golden yellow.

107. NORMANDE

In the style of Normandy, north western province of France, Chief characteristics of fish
dishes being mussels, oysters and shrimps with apples featured in most meat, poultry
and game recipes.
Sauce: white sauce finished with egg yolks and butter flavored with lemon juice reduced
cream.
Potatoes: Sliced, cooked in casserole with milk, onions and leeks browned on top under a
grill.

108. ORIENTALE

Pertaining to the Oriental, Eastern Style.
Consommé: Carrots and turnips shaped like half moons, boiled, served hot in consommé
with plain boiled rice.
Sauce: Sauce Americaine, with diced onion sauté lightly and flavored with curry.
10/15/2015 Untitled 1

109. ORLY

Bernard van Orly, noted Flemish painter. Fish or meat coated with rice egg batter, fried in
deep fat and usually served with tangy tomato sauce.
Sauce – rich white sauce blended with meat extract and loaded
with tomato puree.

110. PALOISE

Pertaining to Palus, the low lying vine yards of Gironde is France producing the cheaper
types of carrots.
Sauce – Bearnaise sauce with an infusion of fresh mint.

111. PARISIENNE

In the style of Paris, dishes usually dressed elaborately
Consommé – Garnish of vegetables white leeks and custard royal.
Sauce – Rich brown sauce with chopped parsley and shallots, Madeira and meat glaze
with fresh butter fine herbs.
Potatoes – Marble size potatoes, sautéed in butter sprinkle and chopped herbs.

Chicken Sauté – jointed chicken sautéed in butter, seasoned with done, cooked in tomato
sauce with fresh sliced mushrooms for 2 minutes. Serve Chicken dressed on a platter
cover with sauce and garnish with Macaroni in cream.

112. PARMENTIER

Antoine Augustin (17371813) French agriculturist, writer and food expert. In 1786, he
introduced the potato to France and created many styles of cooking this tuber.
Potatoes – Cut into large diced blanched and cooked in casserole with butter and chopped
parsley.

113. PARMESAN

Cheese made in Parma, Italy, from cow’s milk, very hard, used as a garnish/topping for
many Italian pasta dishes, soup and chicken for which it is a proper partner.
10/15/2015 Untitled 1

114. PAYSANNE

In the peasant style, farmer’s wife style. Usually dishes prepared in a pot or casserole with
onions, salt pork, and artichoke bottoms.
Potatoes – Sliced smothered and chopped onions, sorrel, chervil and baked in the oven
with pork drippings.

115. PERIGOURDINE / A LA PERIGORD

Pertaining to Perigord, in France. Dishes finished with truffles from that district.
Sauce: Perigourdine – Demi glace with foie gras puree. Garnished with slices of Truffles.

116. POIVRADE

A piquant pepper sauce.
Sauce – a brown pepper sauce, flavored with ham, onions, celery, bay leaf, and thyme,
reduced with vinegar and black pepper.

117. POLONAISE

Polish style as practiced by French chefs.
Sauce – Veloute with sour cream, chopped fennel, lemon juice and grated horse radish.

Close this window
10/15/2015 Untitled 1
Close this window
Hors d’oeuvre and Appetizers

‘Faire mangerles sans appetit, faire briller l’esprit de ceux en out et faire trouver a
ceux qui en desirent, est le supreme role des hors d’oeuvre’
(For those who are not hungry…….to perk up the spirit of some and to give zest to others
who are without it, this is the task of the hors d’oeuvre on a menu)

This definition/explanation of the hors d’oeuvre, was presented by Escoffier in one of his
earlier books.

Hors d’oeuvre is a French expression and its true definition is a preparation served outside
of the menu proper, at the beginning of the meal before the main course. It comes from
the French term outside (hors) and goes back to the early times when at banquets, the
appetizer (hors d’oeuvre) was served in a separate room (ante chamber/room) while the
guests assembled and waited for the arrival of the host and the chief guest. Hors d’oeuvre
or appetizer as it is called in English can be described as a small tidbit, which should be
light, delicate attractive and tasty. The term hors d’oeuvre should never be spelt with the
final s, since there is plural form for the term in French. An hors d’oeuvre can be either in
the solid form (appetizer) or in the liquid form (aperitif) which may be an alcoholic or
nonalcoholic beverage.

Hors d’oeuvre may be classified in various ways:

Hot and Cold hors d’oeuvre
Vegetarian and Non vegetarian hors d’oeuvre
Classical and Contemporary hors d’oeuvre
Hors d’oeuvre Singulaire and Compound hors d’oeuvre

However, a more comprehensive classification would include:

Meat based hors d’oeuvre
Pate, Terrines, Sausages (salami and mortadella), Ham
Fish based hors d’oeuvre
Oysters, Caviar, Roll mops, Snails, Prawn cocktail
Egg based hors d’oeuvre
Egg mayonnaise, stuffed eggs, devilled eggs, Gulls/Plovers eggs
Vegetable based hors d’oeuvre :
Asparagus, Artichokes, Cornonthecob
Fruit based hors d’oeuvre :
Melon, Grapefruit, Florida cocktail
http://www.ihmkolkata.org/StudyMaterials20152016/5thSEM/FoodProductionOperationLARDER(GENERIC)/HORSD'OEUVRESANDAPPETIZERS.html 1/8
10/15/2015 Untitled 1

Sometimes, Hors d’oeuvre are classified as:

Cold Hors d’oeuvre
Hot Hors d’oeuvre
Zakuski and
Canapés

Cold Hors d’oeuvre are of two categories:

1. The ready to serve variety, available in the market off the shelves, like smoked
salmon, pate, sausages.
2. Those which require culinary preparation and that, when made properly have the
advantage of being freshly prepared from fresh ingredients with maximum flavor
and appeal. This is where fine cuisine can make a contribution to eating pleasure.

Hors d’oeuvre varies are often served at lunch and consist of many items served in a
container called raviers. Various items can qualify to be called a part of hors d’oeuvre
varies such as olives, pickled onions, cornichons (pickled gherkins), sliced salami, ham
and even items like smoked salmon and gulls/plovers eggs

Hot hors d’oeuvre could generally be served at a cocktail party or before a dinner but
seldom at lunch. Although there are some hot hors d’oeuvre that are considered to be
classical, there are many others that are strictly prototype and serve as a basis for many
different preparations. As a matter of fact, every branch of cookery that is reduced to a
smaller portion is or could be used in the preparation of hot hors d’oeuvre. Paillettes,
allumettes, beignets, frittes, bouchees, croustades, rissoles, ramequins and even the
classsic quiche can all be served as hot hors d’oeuvre when reduced in size.

What are Zakuskis?

In the 1890s, zakuski, or hors d’oeuvre a la russe or canapés a la russe became very
popular.
These cold hors d’oeuvre are considered to be classical and made up of certain specified
ingredients. Chefs in Russia were patronized by the Czars and reached the pinnacle of heir
profession. It consists of a base of Blinis; the famous Russian pancake made out of
buckwheat flour. This was topped with a topping that would be meat, fish, vegetable or
10/15/2015 Untitled 1
combination of these. A characteristic of the topping is that it would most often be
flavored with a smoked fish or meat. The surface would be decorated elaborately; and
here is where the chef had the chance to demonstrate his imagination and his skill.
Intricate garnishes of exquisite designs would decorate the zakuski. This would then be
finished off with a glaze of aspic. The zakuski is a dinner hors d’oeuvre and are larger in
size than the canapé. They are presented to the guest individually, without an
accompaniment or sauce.

Cold Canapés

How would you describe a canapé?

These are tiny open faced snacks, which are cut into a variety of shapes – round,
rectangular, oval, triangle or other shapes. The size and thickness will depend upon the
nature of the ingredients used. A canapé will have three parts:

The base – which would normally be bread – toasted or plain, white or brown. However, a
variety of other base ingredients could also be used – puff pastry, flaky pastry, short crust,
pizza dough, choux pastry, are examples of the variety that can be used. Sometimes, a
spread would be applied to the base to prevent it from soaking up the moisture of the
topping.

Canapé bases may be made from several items. The following are suggestions:
Bread cutouts Toasted pita wedges
Toast cutouts Tortilla chips or cups
Crackers Tiny biscuits, split in half if necessary
Melba toasts Polenta cutouts
Tiny unsweetened Miniature pancakes
pastry shells

The topping – almost anything could be used to top the base. However, it should be
suitable and must complement the base. It should be fairy dry and must hold shape. A
slice of cheese, hard boiled egg, ham, salami, mushrooms or chicken coated with a thick
cream sauce, marinated mushrooms and prawns could all be used as topping. The list is
limitless and can only be contained by the imagination.

The garnish – this is done more to increase the visual appeal and the appearance than for
any functional value. A slice of olive, a sprig of parley, a dice of capsicum or even a green
pea can all be used to increase the presentation of the platter of canapés

10/15/2015 Untitled 1

Canapés are usually served as snacks at cocktail parties and are never featured on the
regular menu. Some classical canapés are served as the savory course. Here are some
popular canapés:

Canapé Rigoletto: Butter a canapé with cayenne butter. Sprinkle with a mixture of finely
chopped whites and yolks of egg, ham, tongue, fine herbes and truffles.

Canapés a la danoise: Butter rye bread with horseradish butter, arrange slices of smoked
salmon and filets of marinated herrings on top.

Canapés cancalaise: Butter a canapé with tuna fish butter, top with a poached mussel and
decorate with a sprig of parsley.

Canapé rejane: Butter a slice of bread with lobster butter, top with a mound of chopped
egg and mayonnaise and decorate with lobster coral.

Canapés a la nicoise: Butter the bread with anchovy butter. Pile stuffed olives on top and
fill the gaps with anchovy butter.

Canapés poulette: Butter round canapés with anchovy butter, sprinkle sieved boiled egg
yolks and top with a shrimp.

Canapés vie vile: cover a canapé with tarragon butter, top with a slice of ham and
decorate with tarragon leaves.

Assignment: make a list of innovative canapés breaking them into the base, the topping
and the garnish. Attach this to your journal, latest a week after the topic has been done

MISCELLANEOUS HORS D’OEUVRES

A great variety of other foods,both hot and cold,can be served as hors d’oeuvres.If they
are to be served away from the dinner table, it is best if they can be eaten with the fingers
or speared with a pick. At a reception at which many hors d’oeuvres are served,it is all
right if a few of them must be eaten with forks from small plates,but finger food is much
easier for the guests, who are likely to be standing and holding a wineglass or cocktail
glass while eating.

ANTIPASTO

10/15/2015 Untitled 1
Italian cuisine is particularly rich in hors d’oeuvres,or antipasti, as they are called
(singular form: antipasto).Many books give a recipe for a mixed salad called antipasto.
This is misleading ,however, because the Italian term does not refer to a specific recipe
but to any typically Italian hors d’oeuvre, hot or cold. Many menus of Italianstyle
restaurants offer a cold antipasto plate or platter comprising an assortment of flavorful
tidbits.Typical components include the following: Cured meats,such as salami,prosciutto,
bologna, and boiled ham. Seafood items, especially canned or preserved items such as
sardines, anchovies, and tuna. Cheeses, such as provolone and mozzarella. Hardcooked
eggs and stuffed eggs. Relishes, such as raw carrots, celery, fennel, radishes, cauliflower,
and tomatoes, and cooked or pickled items,such as olives, artichoke hearts, small hot
peppers,and onions. Mushrooms and other vegetables prepared à la grecque . Cooked
dried beans and other firm vegetables in a piquant vinaigrette

BRUSCHETTA

In recent years,one of the most popular hors d’oeuvres is the Roman garlic bread called
bruschetta (broo sket ta;plural:bruschette,pronounced broo sket teh).Bruschetta,in its
most basic form, is a slice of Italian bread that is toasted, rubbed with crushed garlic, and
drizzled with olive oil.When made with good bread and extravirgin olive oil, this simple
hors d’oeuvre is good on its own.But it is no doubt the variety of toppings that can be
served on this garlicbread base that accounts for its popularity. Perhaps the bestknown
topping is a seasoned mixture of diced fresh tomatoes and olive oil,but this is far from the
only possibility.Meats,cheeses,cooked dried beans,and raw and cooked vegetables are all
appropriate. In fact, the bruschetta is a type of antipasto, and many of the items listed in
the preceding section may also be served as bruschetta topping.Several variations are
included among the recipes in this chapter. Bruschette are similar to canapés in that they
are toast with topping.However,they are larger and heartier than typical canapés and can
be served as the appetizer course of a dinner.

TAPAS

Normal lunchtime in Spain is two or three o’clock, while dinner usually isn’t eaten before
ten o’clock. What better way to spend some of those long hours after work and before
dinner than to meet friends at a local tavern and enjoy a glass or two of sherry? People go
to tapas bars not so much to eat but to talk and to enjoy each other’s company. But of
course lunch was hours earlier, and dinner will be hours later, so having a few bites to eat
with your wine is almost a necessity. Out of these traditional dining habits grew the
sociable custom of tapas, which has spread around the world.

Another type of hors d’oeuvre that has become increasingly popular is the Spanish
tapa.The variety of tapas is so great that it is difficult to give a definition, except to say
10/15/2015 Untitled 1
that a tapa is a small food item intended to be eaten with wine or other drinks, usually in
taverns and bars. The Spanish term literally means “lid,” and the original tapa is thought
to be a small bit of food, perhaps a slice of cured ham,placed on top of a glass of sherry.
As varied as they are, tapas have a few points in common.They are served in small
portions and are intended to be eaten immediately and quickly. In most cases,they are
served on small plates. Many can be eaten by hand, but many others, especially those
served in a sauce,are eaten with a fork.Often they are the same kinds of foods that can be
served as first courses of a dinner,but presented in smaller portions.

CAVIAR

Caviar is the salted roe, or eggs, of the sturgeon. In the United States and Canada, any
product labeled simply caviar must come from sturgeon.Roe from any other fish must be
labeled as such (for example,whitefish caviar).

The most important caviarproducing countries have traditionally been Russia and
Iran,both of which border on the Caspian Sea,where the sturgeon are harvested. Sturgeon
live in other waters as well,including North American waters.Production of North
American caviar has been growing in recent years, in part because of difficulties obtaining
caviar from the Caspian.

To categorize it further, caviar is given the name of the species of sturgeon it is taken
from.The beluga is the largest and scarcest sturgeon,and it yields the largest and most
expensive eggs.Next in size are osetra and sevruga.

Although the larger eggs are generally more expensive,size or price alone does not
necessarily indicate quality. All three types of caviar vary considerably in quality.The
only sure way to determine the quality of a particular tin or jar of caviar is to taste it.
Goodquality caviar should be made up of shiny,whole eggs,with few,if any,broken
eggs.It should not have a strong,fishy smell,and it should not look watery or oily.

Caviar that is made with a relatively low proportion of salt is labeled malassol, which
means “little salt.” Malassol caviar is considered to be of better quality than the more
highly salted varieties.However,for those who must restrict their salt intake,there is no
such thing as lowsodium caviar.Even malassol is salty.

Caviar is either fresh or pasteurized.Fresh caviar in an unopened tin will keep for a few
weeks,as long as it is kept cold.Once opened,it begins to deteriorate quickly and should be
eaten the same day,if possible.Pasteurized caviar is of lesser quality because it has been
heattreated.Unopened,it will keep much longer than fresh caviar,but once opened,it too
should be eaten as quickly as possible, or within a few days.
10/15/2015 Untitled 1

Other Caviars

Roe from other fish, including trout, salmon, whitefish, and lumpfish, is also salted
tomake caviar.Once again, quality varies considerably, ranging from good to nearly
inedible. Those of better quality are useful alternatives to expensive sturgeon caviar.Three
popular types are salmon caviar, large red eggs, often paired with smoked salmon or other
salmon products in appetizer dishes;bleak roe, tiny,mildtasting, orange eggs from a fish
native to the Baltic; and tobiko, tiny orange eggs from Japanese flying fish, introduced to
the West in Japanese sushi restaurants.

Serving Caviar

The best caviar should be served icecold and as simply as possible. The traditional caviar
accompaniments of chopped onion, lemon, chopped egg, and sour cream may be all right
for inexpensive roes, but they overwhelm the delicate flavor of topquality beluga, osetra,
and sevruga. Spoons for eating caviar should be made of bone, porcelain, mother of pearl,
or even plastic, but not metal, which reacts with the caviar to give it an unpleasant taste.
For more elaborate presentations, caviars a notch or two below the best quality are more
economical choices. Other foods served with caviar should be fairly mild or delicate. Such
items as mild smoked salmon, oysters, and potatoes are often used.

AMUSE BOUCHE

An amuse bouche (ah mews boosh) is a tiny appetizer or hors d’oeuvre offered,
compliments of the chef and usually in more expensive restaurants, to guests seated at
their tables, either before or after they have ordered from the menu. It is an opportunity to
showcase an aspect of the chef’s cooking style and talent and to welcome the guests.
Nearly anything that can be served in a tiny portion can be served as an amuse bouche,
including salads, soups (in espresso cups),canapés, and little portions of meat, fish,or
vegetable with a few drops of sauce and a garnish. Usually chefs don’t use a separate
category of recipe for these items but borrow something from one of their regular menus,
preferably not a dish on the menu that evening, and give it a different presentation,
garnish, or sauce.

Points to be remembered
● Amuse bouche is a bitesized portion, hailing from the French kitchen.
● It is sent to your table by the chef, complementary.
● it is your first real taste of the restaurant. Your first food experience, till then, it was
all about the sights, sounds and smells.
10/15/2015 Untitled 1
● it is like the trailer of a film. It has to make an impact in that one look and bite or sip.
In short, it has to get the juices flowing in your mouth.
● it is preplated. Amuse bouche is not to be confused with the accompaniments on the
table, like papad or bread or kimchi. You can’t choose your amuse bouche. The chef
decides what you will get.
● It is served either before you place your order or after. It is the perfect stop gap as
you wait for your first course.
● Amuse bouche serves the purpose of an appetiser, but an appetiser cannot be an
amuse bouche.
● Since it works up an appetite, desi spices with appetitebuilding qualities like
cumin, aniseed and asafoetida are used for seasoning an Indianstyle amuse bouche.
● The ingredients of amuse bouche are quite fancy, unless of course the chef decides to
impress you with a concoction made with ‘common’ ingredients.
● It is a design delight. The presentation is supposed to excite and intrigue you.
● The taste has to be neutral. Anything overpowering and you will feel its taste even
after your four courses. Not a good idea.

Close this window
10/15/2015 Untitled 1
Close this window
QUENELLES

The word quenelle is derived from the German Knödel (noodle or dumpling).
A quenelle is a mixture of creamed fish, chicken, or meat, sometimes combined with
breadcrumbs, with a light egg binding. It can also be served vegetarian, or "nature". It is
usually poached. Formerly, quenelles were often used as a garnish in haute cuisine; today,
they are usually served on their own.

Traditionally, this term refers to a delicate dumpling made with ingredients of ground or
minced meat, poultry, fish or vegetables, which has been seasoned and bound with a paste
made with the use of breadcrumbs, eggs, egg yolks, fat, flour, rice or cream. The paste is
referred to as a panade or panada. The dumpling is formed into an oval shape with the use of
two spoons to mold the mixture. It is then poached in stock or water. The Quenelle can then be
used as a first course, main course, or as a garnish and is generally served with a rich sauce.
Also Quenelles are small fried patties using forcemeat. The fine minced fish or meat
mixture are formed into small portions and poached in stock and served in a sauce, or as a
garnish to other dishes. The ingredients are bound together with eggs, resulting in delicious
appetizers. They may be used as a first course, main course, or as a garnish and are generally
served with a rich sauce.

The Shaping and Cooking of Fish Quenelles

Fish quenelles (dumplings) are used in three ways:
(1) Very small quenelles for garnishes of fish
soups.
(2) Medium/small quenelles for the garnishing or as part of fish dishes or stews/ragouts or
for salpicons .
(3) Two or three larger quenelles as main course with a rich sauce/garnish. To make the
smaller fish quenelles, first put the fish farce into a piping bag with a small plain tube. Holding
the piping bag over a plat à sauté with simmering fish stock, cut the fish farce to the required
length with a small sharp knife as it is pressed out. The quenelles will be cooked in a few
minutes and as they rise to the top will be ready to be lifted out with a perforated spoon. If
larger amounts are required, say for a banquet, the farce can be piped onto a buttered tray with
a slight

Preparation

http://www.ihmkolkata.org/StudyMaterials20152016/5thSEM/FoodProductionOperationLARDER(GENERIC)/QUENELLES,ROULADES.html 1/10
10/15/2015 Untitled 1
There are many ways to prepare quenelles de brochet, but most recipes first prepare
a panade, essentially a white sauce, then combine the panade with fish, and put the mixture
through a sieve, yielding a farce. The quenelles are formed from the farce and poached. They
may be served sauced and grilled, or with a variety of sauces.
Quenelles are meat balls, nothing more or less, but what silky, light, airy morsels they
are! There are many different ways of making quenelles, This method works equally well with
chicken or fish, and a mixture of fish and some shrimp is incomparable.

Place three medium to small shallots and purée them by pulsing. Add one pound of
chicken breast (free of all sinew and fat) in dice, and begin to process. Add 3 large egg whites,
one at a time, and process, scraping the bowl after each, to make there will be no lumps. Add
1/2 oz salt and a pinch of freshly grated nutmeg, and a pinch of white pepper. Resume
processing, and add in a slow steady stream, 1 pint (16 floz) of chilled heavy cream. You can
check to see that it is perfectly uniform, with no lumps, by scraping down with a rubber bowl
scraper. When it is done and completely smooth, transfer it to a stainless steel bowl, cover with
saran, and sit over ice in the refrigerator. You can add less cream for a firmer product,. Add
butter and chill a deep pan, and bag out the quenelles, and add hot salted water, very gently,
over a low flame. The quenelles will rise to the top, and when they are uniform in color
throughout, they are done, and can be held in cold water.

You can also poach them in a buttered loaf pan, set in a pan of water in a 3500 F oven.
When done, you can chill, unmold and dice or cut them with parisienne or grooved cutters.
Shape and form ovals with two spoons, shaped like an olive, and finish in simmering water.
This is the method most used by chefs. Poach it all and add a hot thin Mornay sauce to the
quenelles, which is sprinkled with grated cheese and finished under the broiler.

As times have changed and the term has been applied to additional foods, the Quenelle
has become a word associated with a shape, not an ingredient. The shape is formed into an
smooth oval similar to a football or a threesided eliptical shape that is used to make a pleasing
presentation for the semisoft foods being served. This shape is achieved with the use of two
spoons of the same size that are held in each hand so the bowls of the spoons face and are
positioned next to each other. The first spoon scoops out a spoonful of the food being molded
and as it does, this forms the first side of the Quenelle as it is held in the bowl of the spoon. The
bowl of the second spoon is then pressed against one side of the scooped contents that are
being held in the first spoon in order to start the process of forming the second side, creating a
ridge running from the tip of the spoon to the handle. Since the first side was formed as the first
spoon scooped out the original scoop of food, it is now time to rotate the first side that was
formed as it is being held in the first spoon. This is done so the spoons can remain facing each
10/15/2015 Untitled 1
other, making it easier to form the third side. Therefore, as the second spoon presses down and
against the contents held by the first spoon while forming the second side of the Quenelle, slide
the spoon down and into the first spoon to remove the contents. The third side is then easily
formed using the first spoon. When the desired look has been achieved, the food is ready to be
placed on a plate for serving.

The semisoft to semifirm textures of the foods make them easy to shape into a smooth
oval. Foods often served with a Quenelle shape include ice cream or sorbet desserts, rice,
mashed potatoes, soft cheese, mixed vegetables, and ground or minced meats. The size of the
Quenelle is dependent on the serving size, so the individual servings of potatoes or desserts
may typically be much larger than the individual servings of cheese, unless the serving is to be
created for more than one person. Thus, smaller spoons may be used to mold the shape if the
serving size is to be smaller in dimension.

ROULADES

Sliced beef roulade stuffed with carrots and cucumber

Any of the various savoury or sweet preparations which are stuffed or filled and then
rolled. A pork or veal roulade consists of a fairly thin slice of meat , spread with forcemeat and
then rolled up , then usually braised .Veal roulade can also be made using a slice from the leg
or breast , slit open to form a pocket , filled with a forcemeat mixed with a salpicon, then rolled
into a galantine and poached in white stock. The term is also used for baked goods again sweet
10/15/2015 Untitled 1
or savoury. For ex: A rolled sweet sponge with cream filling or similar. A savoury roulade based
on a baked cheese or vegetable mixture may be prepared as for a sweet roulade but with
savoury fillings. Roulades may be served hot or cold.
The word roulade originates from the French word "rouler" meaning "to roll". Typically,
a roulade is a European dish consisting of a slice of meat rolled around a filling, such
as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then
covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick,
metal skewer or a piece of string. The roulade is then sliced into rounds and served. Of this
common form, there are several notable dishes:
Braciole, Italian roulade consisting of beef, pork or chicken usually filled with Parmesan
cheese, bread crumbs and eggs
Paupiette, French veal roulade filled with vegetables, fruits or sweetmeats
Rouladen, German and Hungarian beef roulade filled with onions, bacon and pickles.
Španělské ptáčky (Spanish birds) are roulade in the Czech cuisine The recipe is
practically identical with German Rouladen, perhaps omitting wine and adding a wedge of
hard boiled egg and/or frankfurter to the filling. Unlike the large roulade, sliced before
serving, the "birds" are typically 10 cm long, served whole with a side dish of rice or
Czech style bread dumplings.
In Hungary the dish is known as Szüz tekercsek (so called Virgin rouladen), filled with
minced meat.
In Poland the dish is called "zrazy" or "rolada" too.
Kohlrouladen, German cabbage roulade filled with minced meat.
A common form of roulade consists of a souffletype mixture baked in a flat pan rolled
around a filling. Appropriate to the meaning of the word however, a roulade may refer to any
such "rolled" dish, such as sushi, and is not limited strictly to the European dishes.
Some roulades consists of sponge cake or cake baked in a flat pan rolled around a
filling. Cake rolled around jam, chocolate butter cream, nuts or other fillings, is an example of a
sweet roulade like the cake Bejgli or the Swiss roll. The Bûche de Noël or Yule Log is a
traditional French Christmas cake roll, often decorated with frosting made to look like bark.
Another form of sweet roulade is pumpkin, which is pumpkin flavoured cake rolled around
cream cheese frosting.

TIMBALES
10/15/2015 Untitled 1

A preparation, usually richly sauced, of minced meat, fish, or vegetables served in a
timbale or other crust. In cooking, a timbale can refer both to a type of baking dish and to a type
of food, usually prepared in and sometimes served from the baking dish of the same name. The
baking dish tends to be round and shallow, and is well designed for cooking a variety of foods,
including the egg soufflé called a timbale. Timbale can be made with a variety of ingredients,
although the classic dish usually includes spinach, mushrooms, onions, and breadcrumbs.
Some countries use the word to refer to a layered dish incorporating multiple ingredients, which
can lead to confusion when reading a menu. If a diner is uncertain, he or she should ask the
wait staff so that there is no a surprise.
Timbale is often prepared in individual ramekins so that all diners can have an individual
one to eat. It is usually served with a wedge of lemon, because the acidic citrus enhances the
natural flavor. Other meanings are
1. A small shaped mold, that may have short or high sides which taper slightly toward the
bottom. The Timbale Mold may be round or oval and is often referred to as a tart or tartlett
mold. The food cooked in this mold is generally removed from the mold and provided as an
individual serving. This Mold is often used to create a rice dish or custard dish made with meat,
fish, poultry, vegetables, or cheese.
Tall Oval Timbale Mold
Short Oval Timbale Mold
10/15/2015 Untitled 1
Round Timbale Mold

2. A dishusually based on custard, forcemeat or risotto combined with meat, fish, vegetables,
cheese, etc.baked in such a mold. The dish is unmolded and often served as an entrée (and
sometimes as a first course) with a sauce such as béchamel.
3. A pastry shell made by dipping a timbale iron first into a batter, then into deep, hot fat. When
the crisp pastry is pushed off the iron and cooled, it can be filled with a sweet or savory
mixture.
Timbale irons come in various sizes and shapes such as hearts, stars and butterflies. They're
available in specialty cookware stores.

This dish is much hardier than soufflé, and is often likened to a crust less quiche,
because it is less likely to fall after being removed from the oven. A timbale is different from
soufflé in several ways; to begin with, the eggs are not separated, but beaten together. Timbale
also incorporates breadcrumbs for body, and frequently uses milk rather than cream. It is made
with a variety of cheeses.
Common inclusions in timbale include ham or other meats, along with vegetables. It can
make a hearty meal or an excellent accompanying side dish, and is also delicious when served
cold. Like all egg dishes, it should be cooked thoroughly before being served and should be
stored under appropriate refrigeration to prevent contamination. Timbale is usually cooked in a
tray of water, because the steam helps the custard to set.
Timbale dishes are made from a variety of materials, including enameled metal and
ceramic. They are designed to be partially submerged in water during cooking, and are usually
capable of standing up to extreme temperatures, since they are used in the oven. They come in
a wide variety of shapes, although round dishes are most common. Most are attractive enough
to be brought directly to the table for service, although many timbales are unmolded and plated
so that they can be dressed with a creamy sauce.
10/15/2015 Untitled 1
PARFAITS

Parfait is the French term used to refer to desserts that are prepared by freezing the
dish which is usually an ice cream or a cream based dessert. The French meaning of the term
is “perfect” implying that the dessert named as such should be a perfect one. Parfaits are
prepared in tall glasses called parfait glasses. The visual appeal of these traditional layered
desserts makes it a top feature of many party menus. The food is similar to a sundae. Popular
parfait recipes include fruit, nuts, chocolate coffee, yogurt and other dessert ingredients.
Strawberry parfait, mango parfait, apple parfait, peach parfait, yogurt parfait are all different
kinds of parfaits that are served chilled as party or casual desserts. All parfaits are not desserts,
and some are savory dishes made of seafood, vegetables, and even fois gras.

Origin of Parfaits
The origin of parfait can be traced back to the reference of a dessert in the French cuisine in
1894.

Ingredients Commonly Used in Parfait Recipes
A parfait may be made using a number of ingredients like different types of ice cream,
cream fruits, nuts, coffee and other ingredients. Essentially, the original French version of the
parfait is made by using cream, egg, sugar and syrup. The American parfait includes more
ingredients like granola, nuts, yogurt, liqueurs and gelatin desserts made in combination with a
topping of fruits or whipped cream. The yogurt parfait made with granola, fruit or other cereals
has risen in popularity with the Americans. This healthy dish is not eaten as a dessert but as a
delicious breakfast food because of its healthy properties.

Preparation of Parfaits
Preparation of the French parfait is different from that of its American analogue owing to
the fact that both are not identical dishes. The French version, which is made using a technique
called sabayon, involves boiling the ingredients in a liquid medium which may be water or oil.
The French dessert is essentially a pureed dessert custard which is not mandatorily served in
a parfait glass, unlike its American counterpart. The American version of the dessert is always
made in a parfait glass and is more visually appealing than the French version. The ingredients
are placed in layers one after the other in the parfait glass which is chilled before serving. The
number of layers in the dish can be specified according to one’s liking as there is no fixed
number of layers. The parfait glass chosen should be transparent fully as it best displays the
layers of the dessert. Cakes, puddings and even granola can make delicious toppings. Parfaits
can be prepared as comfort food and also as health food depending on the ingredients used.
10/15/2015 Untitled 1
With ice cream, nuts and fruit it can be enjoyed as a high calorie comfort food. With yogurt,
granola, and other cereals, it is also consumed as a delicious health food. Yogurt in different
forms like low fat yogurt, organic yogurt and baby yogurt, to name only a few varieties can be
chosen according to suitability and a parfait made out of it. It makes a delicious and nutritious
breakfast dish. Savory parfaits are made in the same way as the dessert parfaits in the French
cuisine, though using different ingredients. The common factor between the savory and sweet
parfaits is that both have a creamy feel and their method of serving is the same. Savory parfaits
are also served in tall, parfait glasses like their dessert counterparts.

Popular Parfait Recipes
A parfait is made up of yogurt, berries, sour cream, or a number of other ingredients as
already mentioned. Parfaits vary greatly in variety and here a brief description of only some
parfaits is given.

Yogurt Parfait – Parfait recipes of yoghurt are one of the most popular members of the family
today, owing to their healthy attributes. These parfaits are made with unflavored yogurt or that
which is flavored with strawberry, vanilla, chocolate or any other flavor. The recipe may be
made with a variety of yogurts of different consistencies depending upon the requirements of
the consumers. Thick and creamy yogurt may be preferred over the thin and flowy variety by
people who do not have to be conscious about losing weight. Those who are inclined towards
having organic food, they can choose to make their parfait with the bio and organic varieties,
while others may opt for the normal varieties. Making a yogurt parfait is quite simple. A parfait
glass is filled with a layer of yogurt, then with granola and then fruit. The layers are repeated
and the final topping may be of fruits like blueberries. It should be noted that its always better to
fix the parfait a little before it is served as otherwise the cereal may just get soaked in the yogurt
which will make it lose its crunchiness and thus make the dish less palatable on the whole.

Gelatin Parfait This parfait is enjoyed as a dessert. It is prepared by setting fruit in a parfait
glass with flavored gelatin, freezing it for some hours, and then layering the top with whipped
cream and nut topping. As the jellied fruits take time to set, which may be about 45 hours, this
parfait is recommended for preparation when there is adequate time at hand before the
occasion in which it is to be served.

Mixed Fruit parfait – Though, a number of parfait recipes include a single fruit or a
combination of fruits, this fruit parfait is made with a base of sour cream and not ice cream or
mixed cream base. The sour cream is mixed with sugar and a fruit juice containing an alcoholic
ingredient (which may be the juice of tangy oranges, melons or any other fruit). The mixture is
placed at the bottom of a parfait glass, fruits are placed as the next layer of the parfait, followed
10/15/2015 Untitled 1
by a final layer of chocolate shavings. The dish is best served after being chilled for a couple of
hours.

Dishes Similar to the Parfait
A parfait and a sundae are often mistaken for each other. But though apparently similar
both sundaes and parfaits are different from each other in a number of ways:

• A parfait involves more culinary artistic skills in comparison to the sundae where the layering
is comparatively simpler

• Parfaits may be savory too and even the sweet ones may not include ice cream as one of the
constituent ingredients. The sundae, on the other hand, is always a dessert and contains ice
cream as its mandatory ingredient.

`Chicken liver parfait with brandy
Ingredients
200g/7oz butter, melted
1kg/2lb 3oz chicken livers
salt and freshly ground black pepper
1 tbsp brandy
4 tbsp double cream
To decorate
A few crushed black pepper corns
Preparation method
1. Clean the chicken livers, removing and discarding any greenish or sinewy bits.
2. Heat two tablespoons of the melted butter in a heavybased frying pan. When the butter
begins to foam, add the chicken livers to the hot pan.
3. Cook the livers gently for 34 minutes, carefully moving them around, but don't allow them
to brown. (You may need to do this in batches, depending on the size of your pan.)
Season with salt and freshly ground black pepper.
4. Add the brandy to the pan and carefully flame the brandy for a few seconds to burn off the
alcohol. Allow the livers to cool slightly.
5. Spoon the livers (not including the cooking juices) into the bowl of a food processor and
blend. With the motor running, add most of the remaining butter (reserving two
tablespoons for the top) in a steady stream. Don't add the milk solids that will have sunk
to the bottom of the pan.
6. With the motor still running, add the double cream and blend for a few more seconds. The
10/15/2015 Untitled 1
liver mixture should be fairly smooth.
7. Pass the liver mixture through a sieve, pushing the mixture through with a wooden spoon
into a bowl, discarding any hard bits that remain in the sieve (this will take about 1015
minutes). This will make an ultrasmooth parfait.
8. Spoon the parfait into a terrine dish and smooth the surface with a knife, if necessary.
Sprinkle a few crushed peppercorns on top and pour over the reserved melted butter.
Place in the fridge to cool and set firm for at least two hours.
9. Using a spoon heated in hot water, scoop the parfait out onto a serving plate. Serve with
toasted brioche and some mixed baby salad leaves.

Close this window
10/15/2015 Untitled 1
Close this window
Using Wine in Cooking:
Wine has three main uses in the kitchen as a marinade ingredient, as a cooking liquid, and as a flavoring in a finished dish. The
function of wine in cooking is to intensify, enhance and accent the flavor and aroma of food not to mask the flavor of what you
are cooking but rather to fortify it. As with any seasoning used in cooking, care should be taken in the amount of wine used too
little is inconsequential and too much will be overpowering. Neither extreme is desirable. A small quantity of wine will enhance
the flavor of the dish.
Wine can be used throughout the cooking process. Wine used as a marinade is best exemplified by Sauerbraten. Here the alcohol
and acid in the wine serve to tenderize the meat before cooking. Both act on the tough fibers in meat, effectively "softening"
them, so they take less time to cook and develop the succulant rich flavor of braised meat. The resulting liquid, which contains
flavors from the meat and vegetables in the marinade, is used to make the sauce.
The most common use of wine is in deglazing a sauté pan and using that as a base for a sauce. The amount of time to spend
reducing wine is more dependent on the color of the wine than anything else (unless alcohol is a concern). White wine needs to
be reduced just a small amount, to burn off most of the alcohol. Red wine should be reduced until it is almost gone. Red wine
needs more reduction or your food will be ... well, purple. Think of a red wine stain. It really is purple. By reducing the color
compounds, as well as the flavor, the result is a deeper, richer red that will blend better with the browns of a rich stock.
Finally, wines are used at the very end of the cooking process. Marsala is a good example. This fortified wine is not added when
the pan is deglazed after sautéing veal, it is added to "finish" the sauce. That way the sweetness is not overpowering, but the
subtle aromas are heightened by the heat of the dish. For the same reason, sherry is added to a cream soup right at the very end.
This is usually the procedure for fortified wines, so those subtle notes from the prolonged aging come out in the aroma.
The alcohol in the wine evaporates while the food is cooking, and only the flavor remains. Boiling down wine concentrates the
flavor, including acidity and sweetness. Be careful not to use too much wine as the flavor could overpower your dish.
For best results, wine should not be added to a dish just before serving. The wine should simmer with the food, or sauce, to
enhance the flavor of the dish. If added late in the preparation, it could impart a harsh quality. It should simmer with the food or
in the sauce while it is being cooked; as the wine cooks, it reduces and becomes an extract which flavors. Wine added too late in
the preparation will give a harsh quality to the dish. A wine needs time to impart its flavor in your dish. Wait 10 minutes or more
to taste before adding more wine.
Remember that wine does not belong in every dish. More than one winebased sauce in a single meal can be monotonous. Use
wine is cooking only when it has something to contribute to the finished dish.
Sulfites in Wine All wines contain at least some small amount of sulfites. They are a natural result of the same fermentation
process that turns grape juice into alcohol. Even wines that have not had any sulfites added during the winemaking process
contain some amount of sulfites. Sulfur dioxide (SO2) is used by winemakers to keep freshly pressed must from spoiling. It keeps
down the activities of native yeast and bacteria and preserves the freshness of the wine.
When cooking with wine containing sulfites, you do not concentrate them as you would flavor, but rather they evaporate like
alcohol. The sulfite goes through a conversion in the liquid of the wine to produce sulfur dioxide. This is actually the compound
that prevents the oxidation. It also is a gas, and when subjected to heat, it dissipates into the air. All that remains is some salts, but
they are so minute in quantity that they have no affect on flavor.
Storage of Leftover Wine Leftover table wine can be refrigerated and used for cooking if held for only one or two weeks. If you
have at least a half bottle on wine left over, pour it off into a clean half bottle, cork it, and store in the refrigerator. without air
space at the top, the rebottled wine will keep for up to one month.
Wine Reduction for Pan Sauces:
1/2 to 3/4 cup raw wine = 2 tablespoons of wine reduction
For ultimate flavor, wine should be reduced slowly over low heat. This method takes more time and effort, but will achieve a
superior sauce because the flavor compounds present in the wine are better preserved.
Traditional formula for pairing wine with cooking:
Young, full bodied red wine Red meat, red meat dishes
Young, full bodied, robust red wine Red sauces
Earthy red, full bodied red wine Soups with root vegetables and/or beef stock
Dry white wine or dry fortified wine Fish/shellfish/seafood, poultry, pork, veal
http://www.ihmkolkata.org/StudyMaterials20152016/5thSEM/FoodProductionOperationLARDER(GENERIC)/Using_Wine_and_herbs_in_Cooking.html 1/4
10/15/2015 Untitled 1
Dry white wine or dry fortified wine Light/cream sauces
Crisp, dry white wine Seafood soups, bouillabaisse
Sweet white wine or sweet fortified wine Sweet desserts
Dry, fortified wine (i.e.: sherry) Consommé, poultry, vegetable soups
Regional cuisine Regional wine
Actual Consumption of Alcohol:
The amount of alcohol that remains in your dish is dependent on the manner and length of preparation. Typically, the alcohol in the
wine evaporates while cooking and only the flavor remains. The following table of alcohol remaining after food preparation is from the
Agricultural Research Services of the USDA (1989):
100% Immediate Consumption
70% Overnight Storage
85% Boiling liquid, remove from heat
75% Flamed
Dishes that have been baked or simmered:
40% After 15 minutes
35% After 30 minutes
25% After 1 hour
20% After 1.5 hours
10% After 2 hours
5% After 2.5 hours
Use of Herbs in cookery
How to Prepare Herbs for Cooking
For most recipes, unless otherwise directed, mince herbs into tiny pieces. Chop with a chef's knife on a cutting board or snip with a
kitchen scissors. To speed cutting with a scissors, cut herbs coarsely into a small bowl or cup and snip back and forth with your scissors.
Some recipes may direct you to cut large leaves, such as basil, "chiffonnadestyle" or into thin strips. An easy way to do this is to stack
several leaves (about 3 to 5), roll into a tight roll, then cut into thin (1/16 to 1/8 inch) strips with a sharp knife.
While some recipes call for a sprig or sprigs of herbs, normally the part of the herb you harvest will be the leaves. For herbs with sturdier
stems, such as marjoram, oregano, rosemary, sage and thyme, you can strip off the leaves by running your fingers down the stem from top
to bottom. With smallleaved plants such as thyme, you can use both leaves and stems for cooking early in the season. Later in the season,
as the stems become tougher, use just the leaves. For herbs with tender stems, such as parsley and cilantro, it's OK if you snip some of the
stem in with the leaves when you're cutting these herbs.
10/15/2015 Untitled 1
Be careful if using a food processor to cut herbs it's easy to turn them to a paste rather than tiny pieces.
When to Add Herbs During Food Preparation
Unlike dried herbs, fresh herbs are usually added toward the end in cooked dishes to preserve their flavor. Add the more delicate herbs
basil, chives, cilantro, dill leaves, parsley, marjoram and mint a minute or two before the end of cooking or sprinkle them on the food
before it's served. The less delicate herbs, such as dill seeds, oregano, rosemary, tarragon and thyme, can be added about the last 20
minutes of cooking. Obviously, for some foods, such as breads, batters, etc., you'll need to add herbs at the beginning of the cooking
process.
Fresh herbs can be added to refrigerated cold foods several hours before serving. Allowing time (at least a couple of hours, if possible) for
cold foods with herbs to chill helps the flavors to blend.
Freezing Herbs
Several books and articles on herbs recommend freezing as an easy way to preserve herbs.
Recommendations vary on the best way to freeze herbs, how long frozen herbs will maintain a satisfactory flavor and which herbs will
freeze well. Be aware that when herbs are frozen, they become limp, lose their color and are best used in cooked foods. The most
conservative guidelines for how long herbs will maintain their quality frozen range from two to six months. Here are three possible ways
to freeze herbs:
1. The easiest method and one recommended on the National Center for Home Food Preservation s. Wrap a few sprigs or leaves in
freezer wrap and place in a freezer bag. Seal and freeze. These can be chopped and used in cooked dishes. These usually are not
suitable for garnish, as the frozen product becomes limp when it thaws."
2. Another method recommends washing herbs, cutting them into tiny pieces and then filling the sections of an ice cube tray about
half full with herbs. Cover herbs with cold water and freeze until solid. Transfer frozen cubes to a freezer bag and squish out as
much air as possible. Drop them into soups, stews and sauces as needed. Be aware herbs may stain plastic ice cube trays.
3. To save time chopping herbs into tiny pieces, you might try making a "slurry." Simply puree your washed herbs in a blender with a
small amount of water. Pour into ice cube trays and freeze until solid. Transfer to a freezer bag and add to foods, as desired.
Herb/Food Combinations
Here are some ideas of combining fresh herbs with foods.
 BASIL a natural snipped in with tomatoes; terrific in fresh pesto; other possibilities include pasta sauce, peas, zucchini
 CHIVES dips, potatoes, tomatoes
 CILANTRO Mexican, Asian and Caribbean cooking; salsas, tomatoes
 DILL carrots, cottage cheese, fish, green beans, potatoes, tomatoes
 MINT carrots, fruit salads, parsley, peas, tabouli, tea
 OREGANO peppers, tomatoes
 PARSLEY The curly leaf is the most common, but the flatleaf or Italian parsley is more strongly flavored and often preferred
for cooking. Naturals for parsley include potato salad, tabouli
 ROSEMARY chicken, fish, lamb, pork, roasted potatoes, soups, stews, tomatoes
 SAGE poultry seasoning, stuffings
 TARRAGON chicken, eggs, fish
 THYME eggs, lima beans, potatoes, poultry, summer squash, tomatoes
10/15/2015 Untitled 1
 WINTER SAVORY dried bean dishes, stews.
Cooking with Fresh Herbs: When using fresh herbs in cold dishes, they should be at room temperature. When preparing a dish that
requires a lengthy cooking period, you can use a small, tied bunch of fresh herb sprigs. This bundle is generally known as a bouquet garni
and customarily contains parsley, bay leaf, and thyme. Herbal combinations can also be minced and added to a meal immediately upon
completion of cooking, and as a garnish before serving. This French practice is referred to as fines herbes. It contains chopped fresh
chervil, parsley, tarragon, and chives. This blend is good on mild flavored cuisine like salads, scrambled eggs, and dishes containing
poultry and fish.
There are no hard and fast rules when cooking with fresh herbs. Start to experiment using small amounts to see what you like. Here are a
few ideas that will help you get started:
 Try not to mix two very strong herbs together. Try mixing one strong and one or more with milder flavors to complement both the
stronger herb and the food.
 Usually, the weaker the flavor of the food (like eggs), the less added herbs are required to get a nice balance of flavor.
 Dried herbs are more concentrated than fresh, and powdered herbs are more concentrated than crumbled. Each herb is slightly
different but a starting formula is: 1/4 teaspoon powdered herbs is equaled to 3/4 to 1 teaspoon crumbled or the equivalent of 2 to 4
teaspoons fresh.
 If chopping fresh herbs, chop the leaves very fine because the more of the oils and flavor will be released.
 Start sparingly with the amount of an herb used until you become familiar with it. The aromatic oils can be less than appetizing if
too much is used.
 Usually extended cooking times reduces the flavoring of herbs, so add fresh herbs to soups or stews about 45 minutes before
completing the cooking time. For refrigerated foods such as dips, cheese, vegetables and dressings, fresh herbs should be added
several hours or overnight before using. Note: Fresh Basil is an exception. If you add it to salad dressing overnight or longer, it
becomes bitter.
 For salsa, hot sauces and picante, add finely chopped fresh or dried herbs directly to the mixture.
 Make herbal butters and cream cheeses by mixing 1 tablespoon of finely chopped fresh herbs to 1/2 cup margarine, butter, cottage
cheese, low fat yogurt or cream cheese. Let it set for at least an hour to blend the flavor; then taste test on a plain cracker or a melba
round. You will gain a great feel for the dimensions of what the flavor will be good with by taste testing in this manner.
 Flavor vinegar for use in cooking and in vinaigrettes. Bruise one cup of leaves for every 2 cups of white wine or delicate vinegar.
Allow to steep for two weeks.
Close this window
10/15/2015 Untitled 1
Close this window
NON – EDIBLE DISPLAYS

PASTILLAGE:
This is used for making presentation and decorative centerpiece for display purpose. It is made by sifting
01 kg icing sugar and 100gm of corn flour, then mixing this into a paste form with few drops of lemon
juice and moistened laundry bag blue and 15 gm edible gum soaked for 24 hours in 1.5 dl of water (an
equal quantity of gelatin can also be used instead of gum).

ICE – CARVING:
The ice – carving is the highlight of any buffet, basically a focal point. If properly carved a block of ice
through its artistic and aesthetic appeal can easily become a centre of attraction and appreciation. Ice can
be carved in any shape, size and figure that fits the theme of the particular occasion for which it is made.

Before starting an ice – carving, the following items should be assembled:
a) A 100 to 300 lb block of ice, approximately 40 inches high, 20 inches wide and 10 inches thick.
b) A pair of ice – tongs for moving and handling the ice.
c) An ice – shaver with 5 to 6 prongs. This is used to carve out the details and do the small cutting
on the block of ice.
d) An ice – pick which is used to split the block into smaller pieces.
e) A hand saw which is used to remove large cuts of ice or to make rough outlines.
f) Wood chisel, ranging from 0.5 to 02 inches in size.
g) A compass for drawing circles.
h) An electric chain saw. While using this saw, the necessary safety precautions are to be observed.
i) A template made on graph paper of the shape of the ice – carving that is to be made.

The best temperature for ice – carving is 20 deg C or lesser. An ice block will melt at the rate of 0.5 to 01
inch per hour under normal conditions.

How to display ice – carving in a buffet:
 The table used for placing the carving must be sturdy and strong enough to support the weight of
the ice.
 The carved ice block should be placed in a specially constructed metal pan, wider than the base of
the carving.
 Multicoloured rotating lights can produce a dramatic effect as they play over an ice display.
 The pan under the ice – sculpture should be coloured with a linen cloth, flowers, ferns or other
decorative material.
http://www.ihmkolkata.org/StudyMaterials20152016/5thSEM/FoodProductionOperationLARDER(GENERIC)/NonEdibleDisplay.html 1/6
10/15/2015 Untitled 1

Tools Used in Ice Sculpting
Some of the tools artisans use to create their sculptures are:
 A gasoline or electric chainsaw for cutting and shaping the block of ice
 A grinder, which is used to add details to the statue.
 A heat gun is used for glossing, rounding, or repairing the statue.
 The Percival is used to cut in a straight line no matter how thick the ice is.
 The ice pick is used to break and cut large pieces of the ice block.
 The Lancelot saw is used for removing small pieces from the ice sculpture.

There is also safety equipment, which is a MUST for ice carving.
 Waterproof boots or shoes
 Gloves
 Waterproof jump suite or coat
 Shatterproof eye protection
 Kneepads
 Ear protection
SOCLE:
A pedestral used for displaying food for greater effect than by placing it directly onto the dish. A socle
must be fairly solid to bear the weight of the food of the appropriate size, shape and height and it may be
carved, decorated and glazed.

Note: Socle can be made of ice – block also.

TALLOW DISPLAYS:
The composition of the material used in making a tallow display depends upon the piece to be made. In
general, a formula made up in the following portions work well in tallow displays(except for tall pieces):

1/3 beewax 1/3 paraffin 1/3 beef fat
These ingredients should be melted together in a pot. The beef fat can be freshly diced fat, cooking fat or
other fat which solidifies when cold. The quantity of fat can be increased if a more pliable and workable
mixture is needed, especially if the working area is cool i.e, below 65 deg F

Preparing the tallow:
In a large pot melt these ingredients. It is preferred that a water bath is used although a careful adjustment
of the heat does not need a water bath. When the wax and fat are melted, pour the mixture in such a
container from which the tallow can be taken out after it has cooled and solidified.
10/15/2015 Untitled 1

Great care should be exercised while carving as the tallow is brittle and may easily dismantle. When the
tallow is completely cold, figures etc can be carved out of the solid block. The tallow can also be grated
and then moulded like clay.

SALT DOUGH:
It is composed of corn flour and salt which is generally cooked with moisture till it forms a pliable
dough. It could be moulded when hot or may be allowed to cool and carved. Laundry bag may be used in
a controlled fashion so as increase the whiteness of the mixture.
SALT DOUGH – THE ART
The art of salt dough making is an ancient one, dating as far back as Egyptian times. Salt and wheat
(flour) were two of the most common foodstuffs available to the Egyptians. Bread was the staple diet of
most Egyptians and natron, a natural salt found in Egypt, was commonly used as a food preservative. (It
was even used in the mummification process!)
In many past cultures dough modelling was tied up with religious beliefs and ceremonies when
sculptures would be offered as gifts to the gods, or presents to people on important
occasions. Examples of these would be weddings, christenings, funerals etc. In Europe the craft was
much favoured, especially in Germany where the art was used widely in home decoration, especially at
festive times.
The materials needed to start dough making are very inexpensive, the majority of which you will
probably have in your kitchen cupboard. A wide variety of moulds, cutters, knives are available from
most stores. And you can use many objects that you probably have lying around the house as templates
or texture makers.
SALT DOUGH RECIPE:
2 cups of Plain Flour
1 cup of table salt
1 cup of water
OPTIONAL
1 tablespoon of vegetable oil (makes it a little easier to knead)
1 tablespoon of wallpaper paste (gives the mixture more elasticity)
1 tablespoon of lemon juice (makes the finished product harder)
METHOD
Put plain flour, salt and any, or all, of the optional ingredients into a mixing bowl and gradually add the
water, mixing to soft dough. This should be neither too sticky, in which case add more flour, nor too dry,
in which case add more water. When mixed remove from the bowl, place on a flat surface and knead for
10 minutes to help create a smooth texture. If possible it is best to let the dough stand for approximately
10/15/2015 Untitled 1
twenty minutes before beginning a project. Unused dough can be stored in the fridge, in an airtight
container or cling film, for up to a week. Children always love making models, and as long as you don’t
add wallpaper paste all of the ingredients are natural. So if they are tempted to put it in their mouths, all it
will do is taste incredibly salty.
DRYING
The drying of your work can either be done naturally in the open air, or it can be baked in an oven.
However it is not recommended that you have your oven hotter than 100C (200F/Gas Mark 1/4) as this
can cause unsightly bubbles and cracks in your pastry. Personally, I tend to start at 50C and after 30
minutes increase to 100C. The drying time needed for each piece varies according to size and thickness,
but an average time for natural drying is 3048 hours,
whilst oven times are generally reduced to 34 hours. These figures are only offered as a rough guide and
remember that both sides must be dried out. (See ‘A Few Tips’) When your model is dry, turn off the
oven and leave it inside to cool down.
A FEW TIPS
If the dough starts to stick as you craft it, flour your worktop and hands lightly.
It’s recommended that the dough is worked directly onto a foillined baking tray when building up
pieces, that way, you don’t have the horrendous task of trying to carry your finished piece off the
work top and onto the tray.
Before baking, certain areas of the model can be covered with egg white to brown them, whilst
others can be covered with foil to keep them white.
Different flours and salts give different results. For example wholewheat flour gives a much
grainier and browner texture. Experiment and don’t be afraid to mix different textures together to
form more interesting designs that don’t have to be coloured.
When making long strips of dough for plaiting, use the palm of your hand to roll the pastry rather
than your fingers, as this gives a more even surface.
When plaiting, try to lift the dough as little as possible as this will stretch it until it finally breaks,
better to carefully drag it along the lightly floured work surface, or lift it in one, carrying the full
length in the palm of your hand. The same also applies to latticework.
Keep your knives and cutters clean, because when dough sticks to their edges it causes them to
drag at the mixture instead of creating a clean cut.
You can use a fine grater to give the impression of pitted skin e.g. oranges, lemons, and
strawberries. Just roll the dough over the graters surface; alternatively you could use a skewer. If
you press dough onto a wicker basket and peel off you have that texture imprinted on your
mixture. Try using unusual surfaces and moulds to form exciting designs.
When turning your dough over in the oven to dry out the underside put the pressure on the foil
rather than on the sculpture when separating the two.
When a piece is turned over in the oven make sure any part of the artwork that doesn’t touch the
baking tray is supported, otherwise this area may sag under the weight. I usually use an upside
10/15/2015 Untitled 1
down ovenproof plate that the dough can rest upon.
 Once you feel confident you can then use moulds to produce 3D sculptures, and why not add
other materials to your finished projects. For example cloths, dried flowers, lace, metals, shells,
ribbons, buttons, glitter, the list is endless.
 Every one at some stage has a piece that either breaks or cracks. Rectify this by sticking the
pieces together again with some fresh dough, then bake/dry out as before. Alternatively you
could use suitable glue.
Pastillage: Pastillage is a sugarbased dough used for decorating and creating decorations for pastry,
showpiece work and decorative molded forms. The dough is much like clay or playdough where you can
knead it and roll it out. Pastillage is worked then allowed to dry, setting up to a hard, sugarbased
decoration. There are many, many recipes out there and most have the same ingredients: powdered sugar,
gelatin, and water, with some recipes calling for an acid like vinegar or cream of tartar.
BUTTER SCULPTURE
Offerings molded from butter, or butter sculptures, are central to spiritual development in Tibetan
Buddhism. As a unique sculptural art in Tibetan culture, the art has an origin in the area's indigenous Bon
religion and is considered an exotic treasure of Tibetan art.
Origin of butter sculptures
In 641, when Princess Wencheng of the Tang Dynasty (618907) went to Tibet to marry the king of the
Tubo Kingdom (629846), Songtsan Gambo, she brought along a sculpture of Sakyamuni (Buddhist
founder), which was later enshrined and worshipped at the Jokhang Temple.
To show their respect, the Tibetans presented offerings in front of the Buddha. According to the
traditional customs observed in India, offerings to Buddha and Bodhisattvas were divided into six
categories: the flower, Tu incense, divine water, Wa incense, fruit, and the Buddha light. By that time,
however, all of the flowers and trees had died, so the Tibetans made a bundle of flowers from butter
instead.
Butter sculptures are a kind of buttermolded craftwork where the major raw material is butter, a creamy
food among the Tibetans in China. The solid material, which is soft and pure with a faint scent, can be
molded into vivid, bright, and exquisite craftworks.
In the beginning, butter sculptures were simple and the techniques were rough. Later, two institutions
were set up in the Taer Monastery to train monk artists specializing in this art.
With a passion for Buddha and the arts, the monks worked hard and learned from each other to overcome
their own weaknesses, thus enriching the art in terms of pattern and content.
Making of butter sculptures
The making of butter sculptures is rather unique and complex: Since butter melts easily it is modeled by
hand in cold conditions (usually on winter days) by monk artists.
To make the butter more smooth and delicate, the monk artists soak it in cold water for a long time to
10/15/2015 Untitled 1
remove impure substances; then, they knead the butter into a smooth yet greasy preparation.
Before sculpting, monk artists must wash and take part in a religious ritual. Then, they begin to discuss
the theme of the butter sculpture. After setting the theme, they elaborate on the concept, planning, and
layout of the butter sculpture. During this process, the work is distributed among the monks respectively.
When all of the preparatory work is complete, the artists enter rooms at a temperature of 0℃ and begin to
sculpt.
 The first procedure is for the artist to set up a basic frame for the butter sculpture, using some
simple tools, such as soft leather, hemp rope, and hollow truncheon
 In the next procedure, modeling, the artist employs two kinds of raw materials.
The first kind is a black mixture made from the used butter sculptures and ashes from burned wheat straw
to mold different shapes on the frame. This process greatly resembles flour sculpting and clay sculpting.
Then, the body must be revised and examined before the model is finally set up.
The second raw material is a mixture made from the creamy butter and many colored minerals. These are
painted onto the surface of the body, and golden and silver powder is used to draw the outline of the
sculpture. This process concludes the modeling of colored images.
In the last step, the butter sculptures are affixed onto several slates or a special basin as in the original
design. The layout can create a flower image or a story called "frame of butter flowers."
Contents of butter sculptures
Ways of expressing butter sculptures vary greatly, covering a wide range of contents. Mostly, they center
on Buddhism, historic stories, personal biographies, birds, and beasts. Over time, they have been imbued
with the various trends of each era.
For example, the butter sculpture "The Story About Sakyamuni" not only enriched the traditional style of
butter sculpting, but also reflects real life. In this way, the former single
method has evolved into a multimethod system, including a combination of stereoscopic sculptures and
reliefs a combination of single sculptures and multisculptures.
Close this window

Food Production PDF

Încărcat de

Informații document

Titlu original

Drepturi de autor

Formate disponibile

Partajați acest document

Partajați sau inserați document

Opțiuni de partajare

Vi se pare util acest document?

Este necorespunzător acest conținut?

Drepturi de autor:

Formate disponibile

Food Production PDF

Încărcat de

Drepturi de autor:

Formate disponibile

10/15/2015 Untitled 1

Fat: fats generally contribute flavour to the forcemeats. It also contributes binding power and texture to the

The filling is the heart of the sandwich. As we know already ,nearly any kind of food may be served

credit for its origin. Mayonnaise is probably a corruption of Moyeeinoise derived from

S-ar putea să vă placă și