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Culinary history

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MaheshPoudel3

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Food
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Culinary History The development of cookery has revolved around the changing eating habits of the human race since early man. It is generally accepted that man's first diet was vegetarian based, a combination of different plants such as fruits, vegetables. With the invention of weapons for self-defense and especially for hunting man acquired taste for meat, poultry, fish etc. Actual cooking started after man had discovered the art of creating fire by a hunter leaving his prey too near to the fire and discovering that the application of heat to the meat changed its appearance and taste and rendered it more wholesome and digestible. Based on this discovery, our modern day methods of cooking, grilling and spit roasting were inspired.
Cont… An enormous progress was made when the first vessels were made, which enabled people to heat water and immerse various foods, therefore creating the boiling cooking method. Cooking at this stage was very elementary, and has been refined over many centuries until today, and became a vital part of many cultures. Different races and cultures have developed and led to the art of cooking in different styles with the influence of local traditions and ethnic beliefs.
Cont… Today's international cookery is actually based on French origins and has become well accepted during the last few decades. To be able to find out where today's modern international cooking techniques first originated one has to look into the evolution of:
Egyptian Cookery The ancient Egyptians have enjoyed an important part in the evolution of civilization from 300B.C. to 1000 B.C. Egypt was ruled as a kingdom by many pharaohs. For these pharaohs, who believed they were god on earth, preparation of food has been carried out with the utmost attention. In general, there was strong belief that the type and kind of nourishment taken are the roots of all illnesses. The Nile valley was very fertile during that period and the people cultivated food very successfully.
Cont… The highly intellectual society developed all kinds of arts and cultures to great heights including cookery. During this time, women were mainly in-charge of the organization of meals, together with a workforce of slaves who were praised during feasts and banquets for their culinary skills. Many discoveries of cooking tools and equipment have proved previous assumptions that cookery has undergone a vast development during this period.
Greek Cookery The Greeks have benefited from the Egyptian culture shortly before the birth of Christ. During that time, Greece has been the centre of European civilization. The sound economy produced agricultural products, textiles, pottery (earthenware, stoneware), wine, oil and exported cereals-products, wool, horses and medicines. Compared to Egypt the Greeks have developed cookery and its art with sophistication mainly in the houses of aristocrats. Slavery was still very common, but the slaves were already given specific jobs such as food purchaser, cook, and cook of sweet dishes, fireman, waiter and wine butler.
Cont… This set up resembled already a kitchen and service brigade of today. Barely has been one of the oldest cultivated grains, called Magis in the Greek language. A baker named Mageiros produced the first leavened bread based on the sour dough method, which was a historical event, because until then only unleavened bread making known. With the slowly increasing domination of the Romans in the region around 200 years the Greek way of food preparation has inspired the Romans.
Roman Cookery The Roman Empire with its high level of culture and society developed new styles in all kinds of arts such as poetry, drama, architecture, sculpturing, painting and cooking etc. Basically Roman cookery has been very simple but was refined with the Greek influence based on a cultural exchange. The Romans staged abundant banquets with high standards, especially concerning food. Besides, cooks were not slaves anymore but had a place in society. The kitchen set up improved once more with the introduction of a more detailed work division. Good eating and drinking was a symbol of wealth.
Cont… Under the Emperor Hadrian, the empire built a cooks academy on Palantine Hill (Rome) so as to promote cookery and its art.
Cont… As the Roman Empire split and its influence and power declined the cooks of great leaders on the Roman Peninsular (Italy) upheld the standard cookery. It was head chef Bartholomew Scappi, at that time head chef of the pope who wrote first recipe book. At the end of the 16th century, Katharina of Medici married the French King Henry II. His appreciation of delicious food and drinks when organizing lavish parties and banquets are cited in several books.
Cont… During the 16th and 17th century, cookery underwent another change when King Henry II with his entourage brought the cookery from Italy to France. The abundance of food commodities available there enticed the chefs to create new dishes.
French Cookery French cuisine was prepared by ill tempered French chefs, who were very picky about their food, and these French chefs incorporated overly rich sauces to accompany the food, plus the preparation of food dishes had to be perfect. However, today’s preference is more about the taste and texture of the food. French chefs of today produce cuisine that is artistically arranged on the plate, and contains a wonderful mix of smells, textures, and flavors. France's rich cuisine and their constant love affair with food is one of modern France's greatest treasures.
Cont… French cuisine has evolved extensively over the centuries. Starting in the middle Ages, a unique and creative national cuisine began forming. Various social movements, political movements, and the work of great chefs came together to create this movement. Through the years the styles of French cuisine have been given different names, and have been codified by various master-chefs. During their lifetimes these chefs have been held in high regard for their contributions to the culture of the country. The national cuisine developed primarily in the city of Paris with the chefs to French royalty, but eventually it spread throughout the country and was even exported overseas.
Cont… The word “French cuisine” brings many tastes in the mouth; usually a mix of nicely presented food with loads of butter and cheese and a glass of red wine at the side. French cuisine has evolved greatly over the years, but there’s no single type of cuisine; there are many cuisines based on different regions and the availability of ingredients. But, the style of cooking and the technique unifies regional cuisines to form the popular French cuisine. French cooking has seen many influences including Roman and Italian. Here’s a snapshot of the evolution of the French cuisine:
Cont… Medieval French cuisine(Medieval cuisine includes the foods, eating habits, and cooking methods of various European cultures during the Middle Ages, a period roughly dating from the 5th to the 16th century. During this period, diets and cooking changed less across Europe than they did in the briefer early modern period that followed, when those changes helped lay the foundations for modern European cuisine).
Cont… Major characteristics of the cuisine at this time were elaborately laid-out banquets with elegant presentation and bright colors; multiple courses served all at once; heavy flavors and thick sauces; meals ending with a dessert. The commonly used ingredients were mustard, honey, vinegar, aged cheese, spiced wine, salted beef, smoked pork, bacon and sausages, brined and dried ham, food preservation using salt or honey, whale, dolphin, porpoise, and poultry. Major herbs included tansy, rue, pennyroyal, and hyssop, which are not used anymore in current form of cooking. Spices like pepper, cinnamon, cloves, nutmeg, and mace were used a lot. The major chef of the time was Guillaume Tirel, popularly known as Taillevent.
17th century to early 18th century cuisine or haute cuisine Haute cuisine meaning “high cuisine” started in the 17th century by a famous chef named La Varenne who later wrote a book of haute cuisine standards for desserts and pastries. The chef changed the style of cooking significantly. In the middle ages the dishes were rich and elaborate, while the new style concentrated on creating lighter dishes that were relatively easy to prepare.
Late 18th century to 19th century cuisine Marie-Antoine Carême, a major chef, was born during phase. He played a significant role in refining the French cuisine. He created mother sauces that formed the basis of his cooking style. These included espagnole, velouté, and béchamel sauces. Soufflé’s were also first made during this time.
Late 19th century to early 20th century cuisine The major chef of this time was Georges Auguste Escoffier who is known for modernizing the haute cuisine and organizing what later became the national cuisine of France. Many hotels were opened in France due to his influence. He created the popularly known brigade system which divided a professional kitchen in five stations including: garde manger that prepared cold dishes; the entremettier prepared soups, vegetables and desserts; the rôtisseur prepared roasts, grilled and fried dishes; the saucier prepared sauces; and the pâtissier prepared all pastry items.
Cont… Many cooks worked on the same dish as per this system and reduced the preparation time. Another renowned chef, Le Guide Culinaire destressed the use of heavy sauces and created lighter fumets. This style created sauces that added to the flavor of the dish, not hide flavors which the sauces of the past did. Common ingredients replaced the expensive ingredients.
Mid 20th century to late 20th century cuisine Chefs like Paul Bocuse, Jean and Pierre Troisgros, Michel Guérard, Roger Vergé and Raymond Oliver Rebelled against the “orthodoxy” of Escoffier’s cuisine. Gault and Millau “discovered the formula” contained in ten characteristics of this nouvelle Cuisine(Noble cuisine), these included: • Rejection of excessive complication in cooking • Reducing the cooking times to preserve the natural flavors. Steaming was used • Using freshest possible ingredients in cooking
Cont… • Large menus were abandoned in favor of shorter menus • Strong marinades for meat and game ceased to be used • Stopping the use of heavy sauces in favor of seasoning dishes with fresh herbs, quality butter, lemon juice, and vinegar • Use of regional dishes for inspiration instead of haute cuisine dishes • New techniques were embraced and modern equipment was often used • The chefs paid close attention to the dietary needs of their guests through their dishes • The chefs were extremely inventive and created new combinations and pairings
Unit 1. Catering Establishment:- Introduction:- Catering is a place that provides the facility of food and beverage to the customers or catering establishment is described as an organization which is responsible for providing food and beverage to the customer in a hygienic manner is known as catering establishment, for e.g. hotels, bars pubs, restaurant etc. catering establishments are committed to achieving excellence through quality food and service in a manner which meets client’s expectations and achieves the highest level of customer satisfaction and value for money.
Cont… Nowadays, modern system of serving food and beverage to the guest in any occasion, function of at any time is done by the catering establishment. It is described as an establishment which serves food and beverages to the guest in a clean and hygienic manner in exchange of money. It is profit oriented establishment which is eager to serve food & beverage items to the guests.
History of Catering Establishment:- The provision of shelter, food &drink for travelers has been a feature of civilized societies at least since ancient Greek and Roman times. The development of catering industry is given below: Eleventh to fifteenth century:- During the middle ages the number of travelers, despite being limited by poor roads & dangerous routes increased. They were concerned with religious pilgrimages or trade and stayed in monasteries or private houses. The private houses become the first inns and offered typically a simple meal eaten in a hall which was later used far sleeping.
Cont… Sixteenth to Eighteenth century:- The period after the middle ages saw the emergence of the stage coach creating a further demand for traveler’s accommodation. Facilities at the large commercial inns were improved particularly as a result of the increasing wealth of clientele brought by the industrial revolution. The seventeenth century saw the introduction of coffee and then chocolate into Europe. They were served in coffee and chocolate which become popular meeting places for artists, poets, lawyers etc.
Cont… Nineteenth Century:- The early nineteenth century saw the emergence of the railways with further demand for hospitality away from home giving rise to the large Railway Hotel. The railway and the newly developed motor car vastly increased the number of people who could experience the health giving properties of the sea. Seaside hotels & boarding houses sprang up at every suitable resort. By the end of nineteenth century clubs, large hotel and some independent restaurants were offering dinning out facilities. Such establishments were high-class sophisticated, and expensive and became very popular.
Cont… This expansion of eating out was a very significant development for the catering industry as the expertise required to organize and run which was imported from the continent. A further development at this time was a demand for less expensive eating place for people who could not afford these restaurants. This led to the creation of cafes and tea shops and eventually to the less exclusive cheaper commercial restaurants.
Cont… Twentieth Century:- The first and second world war brought the maximum number of industrial canteens. During the second World War, communal feeding emerged on a very large scale so that maximum use could be made of the limited food available. Hotel and boarding houses were requisitioned for the troops and for various government departments and the industry suffered a temporary set- back. Between the war there was a large increase in travel both in land and abroad. The introduction of holidays with pay increased still further the need for accommodation away from homes and holiday camps emerged.
Cont… These catered for a large section of the population, providing one of the first package holidays. At this time the availability and popularity of fresh milk and Ice cream increased and the “milk bar” were open in fleet street in 1935. Since the end of the second world war, there have been a large number of developments in the industry, such as mass catering, fast food and specialty operation.
Classification of Catering Establishment:- • Primary Catering:- Hotel Restaurant Bars & pubs Fast food Restaurant Outdoor Catering • Secondary Catering:- Club Catering Transport Catering Airline Catering Railways Catering Ship Catering Welfare catering Industrial Catering Leisure linked Catering
Cont… • Primary catering:- These are the catering establishment whose main aim or objective is to earn profit by providing food & beverage items to the guest as their requirement, e.g. hotel, restaurant and fast food outlet which are primarily concerned with the provision of food and beverage are called primary catering. • Hotel:- Hotel is a place where travelers can received food, shelter, drinking & entertainment and pay money for service. The hotel providing service through a number of outlets such as the coffee shop, banquets, room service, specialty restaurant, grill room & public bar, etc. the service in these types of hotel is usually in high because of the luxury service.
Cont… • Fast food restaurant:- Fast food is generally originated from America, so there is America influence in fast food style of catering, i.e. coffee shop where the menu is complied with a special emphasis on the speed of preparation and service. • Out door catering:- Out door catering is described as a catering establishment which will cater to a large number of people at a venue of their choice. Out door catering includes catering for function such as marriages, parties and conventions • Restaurant:- A restaurant is a place where table and chairs are setting well manner and the guests are coming to take seat and giving food & beverage order according to your choice.
Cont… • Secondary Catering:- The main aim and objective of this catering establishment is providing food and beverage item in low price. Their aim is not to earn profit. The establishment to provide welfare services at affordable prices, such as hospital catering, industrial catering, school/college canteens, rail catering, etc. The quality and quantity of the food should be equally good, through the type of menu offered in this type of catering might be different from another.
Cont… • Club Catering:- Club catering is described as those catering establishment, whose main aim is to provide food and beverage to a restricted clientele. Actually the origin of this service can be traced back to England, where member of ship of a club was considered prestigious. The service and food in these club are good standard and are economically priced. • Transport Catering:- This catering is provide food and beverage items to their passengers, before, during and after a journey on trains, aircrafts, buses and ships, etc.
Cont… • Industrial Catering:- Industrial catering is defined as the provision of food and beverage to the people at work, in industries and factories at highly subsidized price.
Unit 2. Kitchen Organization:- Organization is the process of identifying and grouping the work to be performed, defining and delegating responsibility and authority and establishing relationships for the purpose of enabling people work effectively in accomplishing objectives. Modern kitchen organizations aim at orienting Staff in all the areas of the kitchen, so that a multi-skilled workforce is created. A business organization is defined as an arrangement of people in jobs to accomplish the goals of the operation. The organizational structure of the kitchen reflects the needs of the operation, the job functions, and the various goals.
Cont… The kitchen organization is the structure of putting all the kitchen staff and jobs together. So it represents the entire kitchen team involved in the running of the both operational and management works in the kitchen. The kitchen is one of the major department of hotel and responsible for the preparation, cooking and presentation of the dishes. The jobs and duties of staff members vary from kitchen to kitchen, and so do the title attached to the jobs. But certain positions and titles do occur throughout the industry. Here are some of the most common position with a general definition for each and a place in the typical kitchen hierarchy.
Cont… In formal time there were large staffs called brigades with a high degree of specialization. They were organized into sections with a chef de parties or cook in charge of each section. Sauce cook (chef saucier), roast cook (chef rotisserie), vegetable cook (chef entremetier), fish cook (chef poissonnier), soup cook (chef potager), a larder cook (chef garde- manger), pastry cook (chef patissier), and relif cook (chef tourant). Each section had its assistants called first commis, second commis, third commis and apprentices. Now the modern kitchen is smaller. Cook today are multi skilled and work in many section but the staffs are still called a brigade.
Kitchen Brigade of large Hotel :- Chef de Cuisine Executive Sous chef Sous chef Preparation Chefs(fine dining restaurant) , Saucier, Garde manger, Griller, Poissonior, Rotisserie Chef de Potage Chef de Partie Chef Patisserie Chef de Banquet Stewardin g Manager Demi Chef de Partie Commis - I Commis - II Commis - III Apprentice Demi chef de Partie Demi Chef de Partie Demi chef d Partie Commis - I Commis - II Commis - III Apprentice Commis - I Commis - II Commis - III Apprentice Commis - I Commis - II Commis - III Apprentice Stewardin g Superviso r Steward Apprent ice
Jobs and responsibilities:- Chef De Cuisines (Executive chefs or Head chefs):- This position carries overall responsibility for all aspects of production, for the quality of the products served, for hiring and managing the kitchen staff, for controlling costs and meeting budgets and for coordinating with departments not directly involved in food production. • Responsible for kitchen plant and machinery. • Plan the kitchen elegantly and economically. • Controls wastage, leakage and spoilage. • Making new menus, standardizes recipes and coordinating in fixing their prices.
Cont… • Recruits the kitchen staff in coordination with the management. • Controls the quality, quantity and the cost of the food. • Protects his staff against any unfair evils. • Informs the staff of the management policies • Recruits the kitchen staff in coordination with the management. • Supervises and trains his staff. • Attends F & B meetings for new setting and policies. • Making the scheduling of kitchen employees.
Sous Chefs (Second chef):- • Acting head chefs in the absence of the head chefs. • Responsible for the briefing and scheduling of staff under him. • Responsible for proper staff rotation and record of absenteeism. • Maintaining good relations between the executive chef and the kitchen staff. • Ensures smooth flow of dishes from the kitchen. • Reports to the executive chief. • Attends meeting in absence of executive chef. • Supervises the work of the kitchen.
Chef De Partie (In charge of Section):- • Giving the daily reports to the executive chef and sous chef. • Responsible for food production and waste control in his area. • Train and supervises staff in his section. • Assures conformance of all food production to the standards and specifications desired by the management. • Controls usage and eliminates wastage with a view to minimize food cost. • Maintains a high standard of cleanliness and hygiene in his section.
Cont… • Coordinates with the other sections of the kitchen. • Responsible for food requisition and storage. • Responsible for complaint handling and rectifications. Commis De Cuisine (I, II, III) :- • RESPONSIBLE FOR THE ACTUAL PREPARATIONS OF ALL FOOD ITEMS, THEIR ACCOMPANIMENTS AND GARNISHES IN THE SECTION. • Prepares the mise-en-place of his section. • Keeps his work area clean and hygienic in an organized way.
Cont… • Advises his supervisor for any short supply of store items. • Transferable to any section without advance notice, where manpower shortage exists. • Accountable for the proper care and handling of all items entrusted to his ingredients, equipment, etc. • Coordinates with all colleagues around the kitchen. • 1st commis is responsible to train and supervise 2nd and 3rd commis whenever required.
Uniform and protective clothing The uniforms for chefs were invented centuries ago, however, these have been developed and modernized as per the requirement and availability of new fabric. In early times the prime job of the uniform was to make a cook look like a cook, but today the uniforms are designed keeping in mind that keep the workers safe, as they all operate in a potentially dangerous environment with lots of sophisticated machinery and tools around. Most people take the chef’s uniform for granted, but there are good reasons for each piece of clothing. These are discussed below:
Cont… • Chef’s jacket:- The typical chef’s jacket or chef’s coat is also known as veste blanc in French. It is made of heavy white cotton. This fabric is important as it acts as insulation against the intense heat from stoves and ovens and is also fire resistant. The white color of the jacket protect heat and thus keeps the worker comfortable. A white uniform will get soiled quickly and a cook would have to change it, since personal hygiene is very important in the kitchen. The jacket is always double-breasted as the thickness in the cloth will prevent the chef from being scalded by hot liquids or spattering hot oil and thermal shocks as the chef constantly shuttles between the cold storage areas and the hot kitchen areas.
Cont… Since there are two rows of buttons, the chef can rebutton the double-breasted jacket to change sides whenever a side gets soiled during the course of work during a shift. • Chef’s Trousers:- Chef’s wear either black pants or Black and white checked pants. The traditional checkered pants were so designed to camouflage spills and the color of the pants in some organizations also denotes the seniority of the chef. A black pant is usually worn by sous chefs and other senior chefs, while cooks and apprentices would wear checkered pants. Just like the coats, kitchen pants are designed to pravide comfort and protection.
Cont… • Chef’s Hat:- The most interesting part of the uniform is the tall white hat, called toque blanc. The toque dates back to mid seventh century BC. The main purpose of the hat is to prevent hair from falling into the food and also help in absorbing sweat. Along with the other conveniences, disposable paper hats were invented to look like cloth so that they can be thrown away when they are soiled. • Scarf/ Neckerchief:- Chefs wear white neckerchiefs, which are knotted in the front. These were originally designed to absorb perspiration.
Cont… In some cases scarves are used to present various levels in a kitchen hierarchical grid. • Apron:- It is usually made of thick cotton fabric and is worn around the waist with the help of a long string. The apron should reach below the knees to protect the chefs from spilling hot liquids. • Kitchen Towel/ duster:- They are used to pick up hot pots and pans and also to wipe hands in order to keep them dry. Usually two duster should be kept with the chef one to wipe the wet hands, and other dry one, to pick up hot pans.
Cont… • Shoes:- The shoes should be black and well polished. To prevent slipping, the sole should be made of rubber.
Coordinating departments:- • Front office Department:- - To receive information regarding VIP, CIP and IP in the house, guest on room plans. • Housekeeping department:- - Exchange of food production linen and uniform. • Kitchen Stewarding department:- - To clean, wash the soiled chinaware, flatware, glassware and wiped it and keep the all service ware in proper rack. - Clean and wash the kitchen floor, wiped all kitchen equipment in hygienic manner.
Cont…. • Purchase and Store department:- - Purchase department is purchase all necessary ingredients required by the kitchen and store department to keep the such items in proper way in the store. • Engineering department:- - To the necessary electrical equipments, furniture, fixtures, furniture, plumbing, etc. • Account /Finance department:- - To manage the yearly, monthly, and weekly budget requirement by the kitchen.
Cont… • Personnel/ HRD department:- - Acquisition, maintenance, motivation and training and development of hotel staff. • Security department:- - To report any unusual events and state of emergency to the security, and get help from them.
Knowledge of allocation of task & shift system Allocating of tasks and divides shift system is very important job for the executive chef. The staff or schedule should be prepared at least 2-3 days before it becomes effective. It must be duly authorized by the executive chef. Any special requests for off-days shifts, should be granted as for as possible without effecting operations as food production department. The staff’s shift distribution must be working during peak and rush hours. Overlapping whenever necessary should be done during peak hours.
Cont… Off-days should be evenly distributed throughout the week with the same number of person off each day, except on days of rush. For example:-
Cont… Days Name Monday Tuesday Wednesd ay Thursday Friday Saturday Sunday M.R. A Duty Duty Duty Duty Duty Duty Off M.R. B Duty Duty Duty Duty Duty Off Duty M.R. C Duty Duty Duty Duty Off Duty Duty M.R. D Duty Duty Duty Off Duty Duty Duty M.R. E Duty Duty Off Duty Duty Duty Duty M.R. F Duty Off Duty Duty Duty Duty Duty M.R. G Off Duty Duty Duty Duty Duty Duty
Shift System Shift system means dividing the work or duty in eight hours. So, in one day has 24 hours and 24 hours has three shifts i.e. morning, evening and night shifts. Broken shift means that the 8 hours shift is break down in two shifts i.e. 4 hours in lunch time and another 4 hours in dinner time. Specially broken shifts are used in specialty restaurant or kitchen where the restaurant and kitchens are opened lunch and dinner time only. For example, in hotel soaltee Crown Plaza, there is Himalchuli restaurant and Gorkha Grill restaurant, both restaurant and kitchen are opened 4 hours in lunch and 4 hours in dinner time.
Cont… Himalchuli restaurant serve and prepare Indian and Nepalese cuisine. Similarly, in Gorkha Grill restaurant or kitchen serve or prepare continental cuisine.
Kitchen Equipment:- Introduction:- The term “equipment” refers to all machinery, tools, utensils, which are used for preparation, service and storage of food. The types of equipment required vary with the activities carried out in a particular area of work establishment. Kitchen is the place where different types Of food items are prepared in the hygienic manner. The initial selection of the kitchen equipment is of utmost importance to determine efficient culinary operation. Thorough knowledge of equipment is essential for success in the kitchen. Modern technology continues to develop more and more specialized and technically advanced tools to reduce kitchen labor.
Cont… Equipment selected be durable, convenient and meet the standard of catering establishment. The creation of the atmosphere by the right choice of equipment is a contributing factor to the success of food preparation area. There are different types of equipment which are arranged in a systematic manner to produce high quality food on time. However, several factors should be considered while selecting the equipments. Before purchasing or hiring the equipments, the following point should be considered.
Cont… • Appearance:- Equipment should look nice and fit-in well with the over all design. • Attachment:- Equipment should have additional attachments to fit in it when needed. • Capacity:- It should efficiently cook the required qualities of food. • Construction:- It should be safe, hygienic, energy efficient and heat resistant. It should not be accident-prove. • Durability:- It should efficiently cook the required qualities of food.
Cont… • Ease:- It should be easy for staff to handle, control and use. • Maintenance:- It should be easy to and maintain. • Noise:- It should have an acceptable noise level. • Spare parts:- It should be extra parts to be easily obtained. • Weight:- It should have floor support weight.
Classification of kitchen equipment:- Kitchen equipments are categorized in three groups: • Large equipments:- These are heavier and bigger in sizes and shapes such as gas range, bain marie, ovens, steamer, boiling pan, dish washer machine, etc • Mechanical equipment:- these are handy to use such as potato peeler, mincer, mixer, refrigerators, juicers, pasta maker, slicer, grinder, etc. • Small equipment and utensils:- It consists of pots pans, stock pots, wok, cutting knives, chinoise, baking tray, spatula, bowls, grater, kitchen fork, whisk, soup ladle, sauce ladle, tong, etc.
Used equipment & their operating procedures:- All equipment used in the kitchen have certain procedure of operating and cleaning them. The equipment are very expensive, and the breakdown of the same due to improper handling can cause huge loss to business. So it is very important for chefs to ensure that the operating procedures of equipment are adhered to. When the students go on industrial training or internships, they should always remember to ask if they are unsure how to operate any equipment.
Some capital equipment used in modern kitchen:- • Gravity slicer & buffalo chopper:- The slicer and buffalo chopper are the most dangerous of all kitchen equipment and should always be handled with extreme care. • Make sure the machine is unplugged before starting your set up. • Use the machine according to proper specifications. • Turn machine off and unplug when not in use. • Avoid hard materials that could damage the blade. • Sharpen the blade regularly • Clean the machine proper after each use.
Bench Saw/ Bone Saw:- Only the butcher or designated butcher chef Should use the bench saw:- • Make sure all areas are clean before using. • Make sure the saw and belt are secure before using. • Concentrate while working on the saw. • After use, unplug the saw and pull apart all pieces. • Wash all parts in soapy water with a disinfectant. Rinse all parts and sanitize all areas. • Ensure that the saw is clean and sharp at all times. • Ensure that the guard is always secured.
Flat Top (Grill):- • Before using the flat top, make sure the surface is clean and the temperature is correct. • Skim all extra grease and fat. • Wipe, clean and scrape after each use to avoid build-ups. • Use a chemical to get rid of all the sediments after each meal period. • Oil the flat top after cleaning. • Turn off if not in use. • Use proper tools (no plastic).
Deep Fat Fryer:- • Fry all frozen foods from the frozen state (do not let thaw). • Do not refry any cold fried items. • Lightly shake all excess oil from the fried food before plating. • Do not mix old and new fat together. • Never allow fat to smoke. • It should wash daily. • Do not sprinkle salt into fat. • Stop the fryer before draining the fat. • Be careful of hot fat when draining • Fat used at the correct temperature (350F to 375F)
Cont… • Ensure that the fat is clean with no debris. • Ensure that the fat is filtered after each shift. • Dispose of the fat properly
Oven:- • Check the inside of the oven before turning it on/off. • Preheat the oven at the appropriate temperature. • Make sure to open and close doors by the handles and not by kicking them. • Use the timer for baking. • Shut off when not in use. • Check the pilot light and check for gas leaks. • Use the proper shelf in the oven. • Do not spray water in the oven.
Salamander:- • Do not leave food unattended in the in the salamander. • Turn it off if not in use. • Use a kitchen cloth to pick up dishes from the salamander. • Preheat the salamander. • It is not always necessary to have all the heating elements turned on full.
Microwave ovens:- • Isolate power supply when not in use or while cleaning. • Ensure power supply is connected properly. • Do not press any buttons on the machine while in use. • Fully disconnect the machine prior to cleaning. • Clean with a moist cloth. Avoid excess water. • Use only microwave safe utensils. Do not use metal.
Dough Mixer:- • Isolate power supply when not in use and while cleaning. • Clean with a wet cloth only. Avoid excess water while cleaning. • Do not overload machine. • Do not change speed rapidly. • Use relevant accessories with care: • Whisk for cream, eggs. • Beater for soft butter, eggs, flour sugar. • Dough hook for dough only.
Kitchen equipment materials:- Kitchen equipment can be made from metal, wood, Glass, and china, plastic and synthetic products. When selecting equipment, the choice of material should be made from the stand point of safety, price, availability, durability and local health requirements and easy to maintain. Whatever material is made from the equipment should be well constructed, easy to clean, resistant to wear and tear, and non- reactive to the food they come in contact with.
Cont… Some examples of materials which are used in kitchen are: • Stainless steel :- a) Hard and durable b) Easy to clean c) Looks elegant d) Most used among other material. • Aluminum :- a) Is a good conductor of heat but not as durable as stainless steel. b) Soft, can be scratched or dented easily. c) Cream food products can be cooked in it because the food will turn slightly brown. d) Can be corroded by acetic and salty foods.
Cont… • Copper: a) Very tough and durable b) Good conductor of heat. c) Very expensive. d) Difficult to maintain. e) Quite heavy. f) Risk contamination is high if: i) Pots and pans are not washed properly. ii) When copper is exposed to carbon dioxide (it changes in to a bluely-green color) and can cause chemical poisoning. iii) Oil or oily food in copper contain turns rancid quickly.
Cont… • Cast iron:- a) Rusts easily. b) Very heavy. c) Use for making griddle pan, hop-top. d) Poor conductor of heat.
Fuel used in the kitchen Various types of fuels are used in hotel kitchens to cook or to operate equipment to aid in cooking. At homes we use LPG or electricity; but in professional kitchens it is quite different. Various types of fuels are used in hotels. Some of given below:- 1. LPG Fuel:- LPG or liquefied petroleum gas is the generic name for commercial propane and butane composed fuel used in the kitchen to fuel gas burners. This gas is supplied in industrial cylinders or in bulk storage tanks at the hotel premises. It is supplied to the kitchen through pipelines.
Cont… The LPG cylinders are stored in a separate place, usually known as ‘gas bank’ and are usually operated by a department in the hotel called ‘kitchen stewarding’. Usage:- It is one of the most essential fuels used in the kitchen and is known for its efficiency. It is used as a fuel for coking ranges, ovens and salamanders. Some tandoors used in Indian cooking are also fired by LPG.
Cont… 2. CNG :- Compressed natural gas is slowly gaining popularity for its fuel efficiency and environment friendly properties. Usage:- It is used in eco-friendly hotels as fuel in many types of equipment such as ovens, gas ranges, etc. 3. Coal:- Though it is a very crude form of the fuel to the used in a modern kitchen, it is still very popular. The smoky flavor which the charcoal imparts, is much desired. Coal should always be stored away from food area, ideally in a coal, dark room away from any moisture.
Cont… Usage:- Coal is used in a kitchen to light tandoor and grill for barbecue. The coal used in the hotels is wood charcoal only. 4. Wood:- It is used as a fuel for wood fired pizza ovens. The pizza ovens have LPG fire but wood is also kept inside to impart a smoky flavor to the food. 5. Electricity:- It is generally used to operate most of the equipment in the kitchen. It is popular in the kitchens because it is easy to control electrical equipment.
Cont… 6. Steam:- Steam is used in equipment such as dishwashers and steam jacket kettles. 7. Solid fuel/ handy fuel:- This type of fuel is hardly used in kitchens but is very commonly used in F & B service, where it is used in heating up food in the chafing dishes used commonly in banquets. 8. Solar energy:- Solar cookers utilize solar energy to cook food.
Identification of Knives:- Knives is a small equipment. It is used for cutting purpose. There are different types of knives used in different job. Some examples are given below:- S.N Name of knives Their Uses:- 1. Chef’s knives 2. Boning knives 3. Paring knives 4. Palette knives 5. Parisienne scoop 6. Steel
Part’s of knives Point Knife Tip Back Bolster Rivet Handle NeelCutting edge
Figure & name of different types of knives
Unit- 4. Food Commodities:-
Vegetables:- Vegetable play a very important part, as more people are becoming vegetarians and vegetables are widely used in cookery. They are served in various forms, as an accompaniment, garnishes, salads, hors d’ oeuvres, bhajees, curries, raita etc. There is a lot of repetition work entailed in the preparation and cooking of vegetables. Vegetarians cooking demand a good knowledge of the principles of cookery and a high degree of skill. During the preparation of all kinds of fresh vegetables, there can be excessive amounts of waste unless it is efficiently and economically carried out.
Types of vegetable:- Vegetables could be classified in two ways for culinary purposes: • Roots:- carrots, horse radish, beetroot and turnips. • Bulbous roots:- onions, shallots, leeks, garlic. • Tubers:- potatoes, jerusalem, artichokes, etc. • Flowers:- cauliflower, broccoli, globe artichokes. • Leaves:- cabbage, lettuce, spinach, watercress, sarson. • Fruits:- cucumber, tomatoes, beans, peas, pumpkin, lauki, etc. • Stem:- celery, asparagus, chicory, rhubarb, seakale.
Cont… vegetables are eaten in a variety of ways, raw or cooked, as main courses or as snacks. Different vegetables have different types of nutrients in them. Vegetables have water soluble vitamins such as vitamin B and C, and fat soluble vitamins such as A, D, E, and K, and also contain minerals and carbohydrates.
Selection of vegetables:- The quality of root vegetables is determined by their firmness and absence of blemishes. The skin should be smooth and not wrinkled for carrots. The potatoes should be of regular size and free from earth. The vegetables should be heavy their size. Onions should have thin shiny skin and no signs of sprouting. Green vegetables should be crisp, have a fresh, green color appearance. If the ends of the stems are broken, they should snap off easily and the leaves should not be limp. Cabbage should be compact and be heavy for its size. Cauliflower should be white, the flowerettes well formed and the leaves crisp. Spinach should be crisp with slender stalk ends, and the leaves large in size.
Cont… Tomatoes should be bright red, firm, regular shaped with shiny skin. Beans should not be stringy and should break crispy under pressure. Pea pods be plump. Brinjals should be light for their size, having a shiny and smooth skin. Lady’s finger should snap if the ends are broen. Carrot should have a shinyskin and regular shape.
Vegetable preparation:- The nutritive value which vegetables contribute in the diet should be conserved as completely as possible. Most of the vegetables grow near the ground and get contaminated by diet and sprays etc. They must be properly washed especially those which are consumed raw. All spoiled and discolored portions should be removed. Turnips are peeled thickly to remove the inner skin which is tough and tasteless. Green vegetables should be washed well before cutting so that the grit is thoroughly removed. Potatoes and carrots are washed first and thinly peeled. Vegetables are cut into different shapes such as dices, batons, juliennes and they may be chopped, minced, sliced and grated, etc.
Cont… Rules for saving of nutrients during the preparation and cooking of vegetables is important, and following are the ways to preserve nutrients. • Cook close to service time for quantity service. • Do not let vegetables soak in water unnecessarily or do long cooking. • Cook or bake vegetables in their skins • Use as little water as possible in cooking, so as to preserve vitamins, minerals, flavor, color and texture of food. • Baking powder should not added while cooking vegetables except for green vegetable.
Cont… • Do not expose food, milk in particular, to light • When preparing frozen vegetables, place directly into boiling water. • Keep air-oxygen away from vitamin rich foods by covering foods while cooking food unnecessarily as it mixes air, cutting vegetables just before cooking and serving food as quickly aspossible when it is cooked.
Standard vegetable cut:- • Brunoise:- vegetables are cut into fine dices. • Macedoine:- vegetables cut into ½ cm (1/4”) dices. • Julienne:- vegetables cut into very thin strips (1 ½”) long. • Jardinière:- vegetables cut into baton shape 1”x ¼”x ¼”) • Paysanne:- vegetables cut in small triangles, circles and squares- uniform shapes.
Uses of vegetables:- We can use vegetables in many ways such as:- • Appetizers:- • As a main dish:- • As a accompaniment:- • As a garnish:- • As a snacks:-
Mushroom:- Scientific name: Agaricus bisporus, Hindi:- Khumb. Mushroom is a fungus which is widely eaten around the world. There are many species and varieties of mushrooms available but one has to be careful selected mushrooms for consumption, as some of them are poisonous. How to select:- select mushrooms with white, fresh, unbleached stems that are cut short. They should be devoid of scars or other cultivating effects. The underside of the cap has to be from and round. This receiving standard is for button mushrooms as these are the most common ones used in the daily kitchen.
Cont… How to store:- store refrigerated between 5 to 6°c and keep them in an open perforated container to allow air circulation.
Fruits (Les frits):- Fruits are the matured ovaries of the plants, which may contain seeds. The edible portion of most fruits the fleshy part of the outer wall, surrounding the seeds. Fruits are pulpy, often juicy, with an exquisite blend of sweet and sour taste, fragrant aroma and flavor. Ripe fruit is nature’s unique souvenir of aroma, color and flavor. Fruits may be classified according to the number of ovaries and flowers from which it develops. Thus, some of the classes may be:
Cont… 1. Hard fruits:-Apples, pears crab apple, etc. 2. Soft fruits:-Blackberries, blueberries, gooseberries, raspberries, strawberries, bilberries, etc 3. Stone fruits:-Apricots, cherries, peaches damsons and plums, etc. 4. Citrus fruits:-Grapefruit, lemon, limes, orange, pomegranate, tangerines, mandarins, etc. 5. Tropical fruits:-Banana, figs, guavas, kiwi fruit, lychees, mango, papayas. Pineapple, etc. 6. Other fruits:- water melons cranberries, rhubarb, etc.
Cont… Composition and food value:- Fresh fruits high water content (70-96% ), varying amount of carbohydrate ( 3-27% ) and fiber (0.2 – 3.1% ) and a low content of protein, fat and minerals. Fruits are the important sources of vitamin A and vitamin C. some dry fruits are rich sources of minerals, calcium and iron. Fruits have a protective tissue, which may take form such as peel, skin or rind. Surface of these protective structures is waxy, which helps in retaining the moisture, which is necessary to retain the freshness of a fruit.
Cont… Nuts (les noix ):- Nuts are the reproductive seeds of the plant or tree from which they come. Nuts are perishable and may easily become rancid if the proper storing is not done. Nuts consist of high amount of protein, fat, vitamins and mineral salts. They are highly important for vegetarians, who do not consume meat. As a nutritious commodity, nuts are difficult to digest. Types of nuts are explain bellow:
Cont… • Almond:- Almond are the most commonly used nuts in the world. Skinless salted almonds are served as snacks. Similarly ground, flaked and crushed almonds are used in confectionary. Almonds are also used in as a marzipan for covering or decorating fruit cakes and many spongy cakes. • Chestnuts:- Chestnuts are used for soup and garnish for ice cream. It is also used in gateaux and pastries.
Cont… • Cashew nuts:- It is used in snacks and bakery for decorating cakes and confectionery use. It is also used in kitchen for preparing gravy and decorating pulao and many more items. • Pistachio nuts:- It is small green nuts covering hard shell. It is used in decorating many Indian dessert items and cake. • Walnuts:- walnuts, imported from German, Italy and France used in making appetizer and decorating browning, cakes and sweet dishes. • Raisin:- Raisin is matured and dehydrated green grape product. It is considered as dry fruit and however sometimes taken in nuts category. Raisins are basically used in many Indian dishes, bakery and confectionery use.
Figure of dry nuts
Figure of fruits
Herbs and spices Herbs and Spices:- Herbs are the leaves or stems of aromatic plants. Of the thirty well known types of herbs, approximately twelve are generally used in cookery. Herbs may be used fresh, but the majority is dried, to ensure a continuous supply throughout the year. The leaves of herbs contain oil , which give the characteristics smell and flavor. Herbs have food value but are important from a nutritive point of view in aiding digestive because they stimulate throat to flow gastric juices. Spices are natural products, they are fruits, seeds roots, flowers and barks. They are used for their flavor and help to improve the taste of food.
Cont… examples of few herbs:- Basil, Celery, Bay leaves, Chive, Coriander, Dill, Fennel, Tarragon, Thyme, Mint, Rosemary, Oregano, Sage, etc. Spices:- Spices must be purchased whole or milled, grated or ground. The freshly ground spices always give good taste and flavor. However, it is difficult to grind some spices. Grinding saves a lot of time and easily spread while cooking food.
Cont… Examples of few spices:- English Nepali Aniseed Saunf Asafetida Hing Bay leave Tejpat Black cardamoms Alaichi Green cardamoms Sukhumel Red chilly Rato Khursani Cinnamon Dalchini Clove Lwang
Cont… Cumin seed Jeera Fenugreek seed Methi Horse radish Sarsyu Mace Jaipatri ko phul Mint Babri Mustard seed Tori Nutmeg Jaiphal Carom seeds Jwano Pepper Marich Turmeric Besar
4.Fats and oils:- Fats and oils are nutritionally useful and, in some form, economical sources of energy and give a satiety value to the dish. They also contribute characteristic palatability, qualities of flavor and texture. They are popularly used as the medium of cooking. Fats are solid at ordinary temperature and melt when heated. Oils are liquid at ordinary temperature.
Cont… • Various fats used in cooking are lard (pig’s fat), suet (beef fat), dripping, butter, margarine, ghee, hydrogenated fat etc. • Oils are extracted from coconut, palm, sesame, cotton seed, olive, peanut, mustard, corn and sunflower. Salad oil is a vegetable oil is used for dressings, etc.
Processing of fat and oil:- • Extraction:- The oil is extracted from its source by crushing faking and then heating the material. The oil is dissolved in a solvent which has a low boiling point in which the solvent is removed by evaporation. The residue left after the oil has been extracted is a protein rich cake. • Refining:- After extraction, the crude oils are refined. • Bleaching:- The oil is then kept under vacuum, the fuller’s earth is added to absorb the color pigment. Fuller’s earth is absorbent clay used especially for removing grease from fabrics, as a filler or dusting powder.
Cont… • Hydrogenation:- In this process hydrogen is added into the oil. The process of hydrogenation changes liquid oils into more solid plastic shortening and to increase the stability of the oils to prevent spoilage from oxidation. It becomes more stable and has a higher melting point as a result of the process. • Deodorizing:- Deodorization is the process which involves the use of steam to remove the volatile impurities. • Winterizing:- This is the process in which the temperature of the oil is lowered to a point at which the higher melting Triglycerides crystallize. Then the oil is filtered to remove these crystals. The precooling treatment to remove fat crystals is known as winterizing.
Cont… • Filtration and packaging:- After the oil has been deodorized and winterized, it is filtered once and packed.
Raising or leavening agent:- Raising is a process of enlarging the volume of any products without change in its original weight. This process is carried out by incorporating air inside the product. The method of making mixtures light or aerated may be made in several ways: 1.Shifting the flour. 2.Rubbing fat into flour. 3.Whisking or beating with • eggs for sponges, Swiss rolls and meringues, etc.
Cont… • Whisking or beating with butter or margarine for puff or rough puffy pastry. • Whisking or beating with sugar and fat for creating method of sponge pudding and rich cake making. 4.Using yeast. 5. Layering of fat in a puff paste (known as lamination). During cooking, steam develops in between the layers of fat and paste in puff and flaky pastry, thus causing the pastry to rise.
Cont… The expansion of these gases during baking increases the volume of the product and gives a desirable porous structure. The aeration of flour products in affected by the following: 1. Biological (yeast) 2. Chemical (Baking powder) 3. Mechanical (Whisking, Beating) 4. Lamination (Folding, Rolling) 5. Combination of the above
Cont… 1.Yeast:- Yeast, is a fungus of a plant life. Found worldwide in soils and on plant surfaces, yeasts are especially abundant in sugary mediums such as flower nectar and fruits. The types are commonly used in the production of bread, beer, and wine. The small packets used contain billions of individual yeast cells, each of which can ferment approximately its own weight of glucose per hour. Dried yeast is 50% protein and is rich in B vitamins, brewer’s yeast is sometime taken as a vitamin supplement.
Cont… Storage and quality points: • Yeast should be wrapped and stored in cold place. • It is ordered only as required It must be perfectly fresh and moist • It should have a pleasant smell. • Yeast should crumble easily. • It should be pale grey in colour • The yeast should be removed from the refrigerators and used at room temperature. • The more salt used the slower the action of the yeast.
Cont… • Best temperature for yeast action is 21-27 degree centigrade. • The liquid of mixing the dough should be 36- 37 degree centigrade. • Temperatures over 5 degree centigrade destroys yeast. Yeast is used in bread dough, bun dough, croissants and brioche, Danish pastry and frying batters.
Cont… 2.Chemicals:- Chemical aeration is brought about by the production of carbon dioxide from the action, in solution, of an alkali and an acid in the presence of heat. The acid and alkali in correct proportions (which is harmless to human digestion) is baking powder. With this method of aeration, the greater amount of gas generated after heat has been applied, i.e. when the goods are in the oven,i.e.
Cont… Baking powder:- Baking powder is made from one part of sodium bicarbonate, two parts of cream of tartar. In some commercial productions, cream of tartar may be replaced by another acid product, e.g. acidulated calcium phosphate. When used under the right condition it produces the carbon dioxide. To produce co2 a liquid and the heat are needed. As the acid has a delayed action, only the small amount being given off when the liquid is added, the majority of the gas is released when the mixture is heated. Therefore cakes and puddings when mixed, do not loose property of the baking
Cont… Therefore cakes and puddings when mixed, do not loose property of the baking powder if they are not cooked in a right away. Baking powder is used in sponge pudding, cakes and sconeHints on s and in sweet puddings and dumpling. using baking powder: • Mix the baking powder thoroughly with the flour. • Replace the lid tightly on the tin. • Measure accurately. • Do not slam oven doors in early stage of cooking.
Cont… • Excess baking powder causes cakes and pastries to collapse in the middle and the dumpling to break up. • Insufficient baking powder result in close, heavy texture. • Use baking powder within one month of purchase.
Cont… 3.Mechanical aeration:- It is incorporating air by whisking, beating and sieving. When sugar and eggs, fat and sugar, fat and flour or any combination of these are beating or whisked together, or flour is sieved, it works as aeration. Whichever way the air introduced into the mixing, be it by hand, whisk, spatula or by machine, it is still termed mechanical aeration.
Cont… Air is incorporated into the mixing by one of the above means and is held these by the fat, eggs, or both; aeration is brought about by the expansion of the air in the hot oven, together with the water vapour pressure with the air bubbles. One of the best examples of mechanical aeration is the sponge cake, where a foam is produced from the eggs and sugar, the flour is than folded in the sponge and baked. The egg and flour proteins coagulate and the starch cooks thereby making the sponge set.
Cont… 4.Lamination (folding, beating):- Lamination acts as a raising as a raising agent. In pastries folding and rolling helps to give the lift. When making puff pastry to build up a structure of fat and dough consisting of many layers so that when subjected to heat in an oven, it will expand and lift evenly, to produce goods with short heating properties. In the oven, the pastry, which consists of thin layers of dough separated by films of fat, comes under the influence of heat, and the gluten in the dough layers is caused to expand.
Cont… 5.Combination:-Danish pastries are a combination of aeration by yeast and by lamination. For this, a rich yeast dough is made and butter is incorporated as for puff pastry In this, the pastry expands in volume because of the process of aeration by lamination, and at the same time is aerated by the action of yeast.
3.Sweetening When sweetening is used with other foods it enhances the combined sensations of colorful and flavor of the dish produced. It also adds its own sweetness, and is a versatile food product. Its uses in the kitchen are varied. Substitution of one sugar (castor, icing ) for another in a baking formula gives allowance for the difference in the sweetening effect.
Cont… Sugar very in their sweetening quality and are available in the following forms- • Granulated sugar:-This is an all purpose white sugar, composed of large sized crystals. It is used for sweetening when liquids are present and for biscuits which required a hard, crunchy texture. if used in cakes and pastes, the crystals may not dissolve completely. • Icing sugar:- High quality granulated sugar is ground and sieved through fine mesh to produce a fine, white powdered sugar. Interior brands are more gritty and grey in color. Small qualities of calcium phosphate or starch are added to absorb moisture and assist the powdered sugar to retain its free flowing qualities.
cont.. It is used mainly for decorative purpose, for royal and water icing, butter creams, modeling pastes and marzipans, as a dusting medium and also in certain types of biscuits. coating a baked paste with a layer of icing sugar and caramelizing it under the grill, or in a hot oven will give a clear, glass like surface glaze.
Cont… • Castor sugar:-This is a white, fine, evenly graded crystallized sugar. It dissolves quickly and easily when mixed with other ingredients. It gives a smooth texture to rubbed in pastes, shortbreads and aerated goods that use the creaming or whisking method preparation,e.g. cakes, sponges and biscuits. • Loaf sugar:- This is made from large, composed blocks of granulated sugar, which are then cut into cubes. This method of manufacture produces the sugar most suited for sugar boiled because of its purity.
Cont… • Pulverized sugar:- This is really a poor quality icing sugar having a coarse, gritty texture and grey in color. It is useful in goods like short pastry where it can easily dissolve in the small amount of liquid available. • Cube and preserving sugar:-This is a molded from of granulated sugar, mostly used for the service of beverages. Extra care must be taken if it is used for sugar boiling as the cubes tend to retain a residue on the surface from the moulds used in their production.
Cont… • Nib sugar:- This is a sugar crystal in clusters to from lumps about 1/8 in. (3 mm) diameter. It is mainly used for decorating the tops of cakes and buns. • Brown cane sugar/Demerara sugar:- Demerara sugar is a partially refined, fairly dry, light brown sugar. Barbados sugar is a less refined, smaller grained, dark brown, moist sugar. Both give a dark color and characteristic flavor to puddings, rich cakes and biscuits, but they need partially dissolving before adding to mixture. This is really only suitable for decorative effect or for flavoring purpose. These sugar are also very popular served with coffee.
Cont… • Treacle:- This is a dark colored, thick syrup with a slightly ‘burned’ flavor. It is made from the concentrated, filtered liquid molasses after the sugar has been extracted from sugarcane. Mainly used for rich fruitcakes, ginger cakes, puddings and biscuits. • Golden Syrup:- It is golden colored heavy syrup; it could also be termed a purified, inverted by-product of sugar refining. This could not be kept too long in storage before it is used since crystallization can occur and the syrup may become discolored. It should be perfectly clear and transparent and of a pale amber color, it is used for steamed and baked puddings, tartlets, flans and sauces. It may be used as a sweetening agent, but does have its own characteristic flavor which must be taken into account when using it.
Cont… • Glucose:- This is available as a clear syrup or in a powder form. It is produced from starch, grapes or sucrose with the addition of a weak acid to invert the sugar. It can be with chocolate to make a pliable modeling paste, added to fondant to give a smoother and shinier finish, boiled with sugar to prevent crystallization and incorporated into cake mixtures to produce a moist product with a longer ‘shelf life’.
Cont… • Fondant:- Although this can be readily by the patisserie, fondant purchased from the manufacturer is usually of much superior quality. It should be pure white, plastic, and devoid of any hard crust if packed properly by the manufacturer, Fondant should be used as possible and not left too long In store. • Honey:-This is a natural product mainly for table use. Obtained either as clear, golden coloured, thin syrup or as a thick opaque crystalline mass. For most patisserie uses, the clear thin syrup is best because it will blend more readily with other ingredients, it used for cakes, biscuits, brandy snaps and nougat.
Cont… • Free sugar is defined by the World Health Organization and the US Food and Agriculture Organization in multiple reports as "all monosaccharide's and disaccharides added to foods by the manufacturer, cook, or consumer, plus sugars naturally present in honey, syrups, and fruit juices". It is used to distinguish between the sugars that are naturally present in fully unrefined carbohydrates such as brown rice, whole wheat pasta, fruit, etc. and those sugars (or carbohydrates) that have been, to some extent, refined (normally by humans but sometimes by animals, such as the free sugars present in honey). They are referred to as "sugars" since they cover multiple chemical forms, including sucrose, glucose, fructose, dextrose, etc.
Cont… Storage:- All sugar products are hygroscopic, i.e they absorb moisture from the atmosphere. This is an advantage in the actual goods that contain sugar because it contributes to their keeping properties, but in storage dampness can cause considerable trouble. Providing sugar is kept dry and clean it will last indefinitely if stored in suitable containers, or left in the original packaging. It is advisable to use separate scoops and clean pans when weighting or measuring sugar to avoid contamination from other commodities that could spoil the product.
Cont… Function:- 1. Low concentration of sugar speeds the effectiveness of baker’s yeast by providing an immediate, fast-cooking course of nourishment for its growth-thus hastening the leavening process. 2. The ability of sugar to crystallize gives a delightful variety in cookery. 3. Sugar gives puddings, breads, buns and bread rolls a good flavour (caramel), the characteristic golden brown colour, and a tender and even texture.
Cont… 4. Fermentation is aided by sugar in brewing, wine-making and in the distillation of spirits. 5. Sugar has long been used as a preservative; it is an effective preservative and can dissolved in water at very high concentration. 6.It is energy food and can be stored for long time without getting spoilt.
Milk (Le lait) Milk is the white and nutritious liquid produced by female mammals for feeding their young. The milk we use there in Nepal is obtained from cow, buffalo, yak and sometime goat and ewes also. Food value and composition of milk:- • Vitamins, A, B, C 0.2% • Calcium 0.3% • Phosphorous 0.2% • Protein 4.5% • Fat 4% • Carbohydrate 5% • Water 86%
Types of milk • Whole milk:- whole milk is either pasteurized or homogenized and has a fat content of 3.9% • Skimmed milk:- Available in pasteurized and UHT from and has a fat content of 0.1%. • Semi skimmed milk:- Available in pasteurized from and has a fat content, between 1.5 to 1.8%. • Evaporated milk:- Concentrated and sterilized milk has a concentration about twice as that of original milk.
Cont… • Condensed milk:- This milk is not pasteurized. Concentrated same as evaporated milk, sugar is added for preservation. • Dried milk powder:- Milk produced by the complete evaporation of water from the milk by heat, or any other mean, to produce solid powder. Treatment of milk:- • Pasteurization:- The milk is heated to 70c to 72 c for 15to 20 seconds and then cooled rapidly to 5c.
Cont… • UHT (Ultra heat treatment):- Milk is homogenized and then heated to a temperature of at least 132 c for at packed under hygienic conditions. • Homogenization:- Milk is forced through a fine aperture which breaks up the fat globules to an even size so that they disperse evenly throughout the milk and therefore do not from a cream line. Milk product:- Cream (La cream):-Cream is the lighter portion of the milk, which is skimmed off from the top of the milk and should contain fat least 18% of butter fat. It consists of almost all nutrients of milk. The water content in cream is very less in comparison to the milk, however fat content is high.
Cont… Yogurt is known and consumed in almost all parts the world. It is traditionally made by adding common Lactobacillus bacteria to raw milk. The culture is produced by taking a portion from previous batch of the curd. In modern and commercial yogurt making, a blend of concentrated sterilized milk and milk solids is inoculated with the bacteria. In this process, lactose (milk sugar) turns into lactic acid. there are two distinct variation in the final processing of yoghurt. Stir type yoghurt gives a smooth cream like consistency. However set type yoghurt is live yoghurt.
Cheese:- Milk is popular food product made from the milk of cows, ewes, goats buffalo, camels and yaks. It contains protein, carbohydrate, minerals, vitamins and water. Therefore, it is an excellent body building energy producing food. Cheese, the dairy product is made from coagulated milk. To make milk curdling or coagulation, special bacteria or an enzyme called rennet is added. Then milk solid is drained in a mould.
Cont… Then milk solid is drained in a mould. The composition of cheese will vary according to the types of milk, degree of heat and process. The used milk may be skimmed or semi-skimmed. Five liter of the milk approximately produces 500 gram.
Cheese Production:- Milk Warm Add starter rennet GEL Cut Mild heat (32-34˚c) Medium high heat (38-42˚c) Whey separation Whey separation Whey separation Curds Curds Curds Add Salt Add Salt Add Salt Place in mould Low pressure press Short maturation period ( 8 weeks ) Soft cheese E.g. Camembert Place in mould Place in mould Medium pressure press High pressure press Medium maturation period (2-3 months ) Long maturation period (3 months ) Semi hard cheese E.g. Edam ball Hard cheese E.g. parmesan Drain to form fresh curd cheese Medium heat (34-36˚c)
Cont… Modern method of cheese making involves four major steps:- • Processing the milk:- Acidity in the milk is tested and made sour by using bacteria to produce lactic acid. • Separating the curd:- Rennet is added in the milk to curdle. The curd is stirred, warmed and then allowed to settle. • Treating the curd:- The curd is whipped, salted and then put into the moulds. The degree of pressure upon cheese in the mould, determines the hard and the soft cheese to be produced.
Cont… • Ripening:- Cheese is removed from the mould and is then kept in special storage shelves to mature and develop flavor. Types of cheese:- There are more than 300 kinds of cheese and they have over 2000 brand names. Many cheeses are named after the town or community where they are made. For example, Roquefort cheese which is made near Roquefort, France.
Cont… Cheese is classified into four groups according to The moisture content. The more moisture the cheese has, the softer it is. Cheese may also be grouped according to its taste; mild, medium or sharp. Following are the 4 main types of cheese:- • Soft cheese • Semi-soft cheese • Hard cheese • Very hard cheese
Cont… • Soft cheese:- Cottage cheese and cream cheese are the two most popular kinds of soft cheese. Soft cheese is generally unsalted and is of a delicate flavor and velvet consistency. Cream cheese has a high butter fat content. Some soft cheese like Brie and Camembert develop a crust. This crust releases enzymes that soften the cheese and develop its flavor.
Cont… • Semi soft cheese:- Semi-soft cheese has steak of blue mould running through them. The mould, which is added during the cheese making process, gives the cheese a special flavor. E.g. Blue, Brick, Stilton, Munster, Limburger, Roquefort, etc. • Hard cheese:- Cheddar, Edam, Gruyere, and Swiss are popular varieties of hard cheese. Gruyere and Swiss cheese have holes called eyes.
Cont… Cheese manufacturers from the eyes in the cheese by adding bacteria that produces bubbles of carbon dioxide gas the cheese. When the cheese is sliced the bubbles become holes • Very Hard Cheese:- This includes Asiago, Parmesan, Romano and Sapsago. People usually grind this type of cheese and sprinkle over foods like as soups, vegetable and pizza, etc.
Cont… Food value:- Cheese is an important item to be included in our daily diet. Cheese consists of fat, protein, minerals and vitamins. Therefore it is considered as an excellent body building, energy giving and protective food. Cheese can be eaten alone or it can be served on biscuits, in sandwiches, in salads and in cooked foods.
Cont… Uses of cheese:- • Soups:- Grated Parmesan cheese is served as an accompaniment to many soup like minestrone. It can also used to from a crust on top of brown onion soup. • Farinaceous dishes:- A grated hard cheese, usually Parmesan, is served as an accompaniment to most pasta dishes such as spaghetti, ravioli, cannelloni, etc. • Egg dishes:- Cheese omelets, Poached egg Florentine.
Cont… • Vegetables:- Cauliflower Mornay. • Fish dishes:- Scallops mornay, Fish pie, etc.
Eggs (Oeuf):- Science define egg as a cell from which a leaving organism takes birth and grows. All animals (including birds) lay eggs, except animals which give birth to babies. The most commonly used eggs for table use are hen, duck, turkey, fowl, quall, etc. hen’s egg is the most commonly used among them. The eggs are the round or oval shapes reproductive body laid by the female birds, fishes and animals. Eggs are versatile food commodity which suitable for the preparation of a wide range of product and dishes. Eggs are that type of commodity which play very important roles in many items and menu.
Cont… Eggs can be used as a complete dish, to enrich other dishes, for binding and to coagulation, leaving, emulsification of fats and oil. Eggs is rich in proteins. It also contains iron, vitamins A and D. An egg is a compact and almost complete food. It is equal to seventy calories of energy and contains carbohydrates, vitamin, fats minerals, salt and water which are very necessary for our body. It is also known as energy yielding and body building food.
Structure of An Egg:- • Shell:- It is the outer covering of the egg and is composed of calcium carbonate. It may be white or brown depending upon the breed of the chicken. The color of the shell does not affect cooking quality, character or nutrition. • Yolk:- This is the yellow portion of an eggs. color of yolk varies with the feed of the hen, but does not indicate the nutritional content. • Chalazae:- These are twisted cordlike stands of the egg white. They anchor the yolk in the centre of the egg. Prominent chalazae indicate high quality.
Cont.. • Shell membranes:- Two shell membranes, inner and outer membranes. Air cell forms between these membranes. • Air cell:- It is the pocket of air formed at the large end of the egg. This is caused by the contraction of the contents on cooling after the egg is laid. The air cell increases with the age of the egg as there is considerable amount of moisture loss. The eggs are stored with the large side facing up to keep the yolk in the centre. • Thin Albumen:- It is nearest to the shell. When the egg is broken there will be a clear demarcation of the thin and thick albumen. As the egg gets older these two albumens tend to mix into one another. This is again a test of good and fresh egg.
Cont… • Thick Albumen:- It stands high and spreads less than the thin white in a high quality eggs. it is an excellent source of riboflavin and protein. Composition of main nutrients in raw eggs:- Water 73% Protein 13% Fat 13% Mineral 1% Storage of egg:- Eggs should be stored in a cool place but not in a dry place. A refrigerator at the temperature of 0 to 5c (32-41F) is suitable.
Cont… Commercially, eggs are stored at just above freezing point in an atmosphere where the humidity and the carbon-dioxide content of the air are controlled. They can be kept for up to nine month under these conditions. Uses of egg:- uses of egg in the cookery are multi grounded. Following are some of the important uses of egg: • Thickening:- Egg is used as a thickening agent in different soups and sauces, e.g. ice cream, sweet corn soup, mayonnaise sauce,etc.
Cont… • Binding:- Egg is used in cutlet or croquette mixture as a binding agent, which avoid the product to break up while deep frying. • Coating:- Egg is used in coating different food stuffs before cooking which prevent the juices to come out e.g. French toast, fried fish.etc. • Glazing:- Egg glazing gives a good shining to the product. E.g. breads rolls and sticks.etc. • Enriching:- Addition of egg enriches the nutritive value of the product e.g. fried rice, egg sandwich, sugar paste and batter.etc. • Lighting:- Egg is considered as a lighting agent. It improve the volume of the product without raising the weight e.g. making the dessert like orange soufflés and chocolate mouse.etc. • Emulsifying:- Egg with fats or oils give a good emulsion when mixed together e.g. mayonnaise sauce and hollandaise sauce.
Cont… • Clarifying agent:- Egg is used as a clarifying agent in certain items. Egg white, when added to a liquid and heated, slowly it entraps to the base and takes out the impurities with it. Egg is used in clarifying consommé. • Garnishing:- egg will provide color and variety to the hors d’ oeuvres and appetizers. • Main meals:- egg can be used as a main meal in the breakfast menus. E.g. fried egg.etc.
Cont… • Classification of eggs by US standards:- Egg size Weight (g) Jumbo 73 Extra large 63 Large* 53 Medium 45 Small 40 Peewee 35 and below • Classification of eggs by European standard:- Egg size weight (g) Extra large 73 Large 63 Medium 53 Small 45 and below
Farinaceous product (Pasta): The term farinaceous is derived from the Latin word Farina which means flour. Farinaceous food is starchy and floury food. The various ingredient used to make farinaceous product are flour, salt, water and sometime eggs. it is pressed in to dough, stretched, molded and formed in to many varieties. Pasta is the national dish of Italy which is made from durum wheat that has been milled to produce semolina, water, eggs salt and vegetable coloring are added to make a dough than stretched molded and formed in to many varieties.
Cont… According to Italian law, pasta can only be made by using durum wheat or durum semolina. It is now readily available and used in making many side dishes as well as main dishes. Pasta is low in fat, high in fiber and a good source of protein. It also contains complex carbohydrates, which the body digests slowly. The gradual release of energy makes pasta a favorite dish for long distance runners slowly. The gradual release of energy makes pasta a favorite dish for long distance runners. When making delicious pasta dishes, be sure to choose a pasta shape and sauce that complement each other. Thin pasta should be served with light thin sauce and thicker pasta work well with heavier sauces.
Cont… Pasta dishes can often served with different types of accompaniments or sauces. Pasta carbonara, spaghetti with tomato sauce and lasagna are some of the popular pasta dishes served in international cuisine. Cream and cheese are the two main ingredients that are add to almost all pasta dishes to makes a delicious side dish or main dish.
History of Paste: The history of pasta is still speculative. In many countries pasta like food has been eaten for centuries. Pasta has been an Italian tradition for hundred of years. To passionate Italian pasta is poetry. They are so devoted to their national dish that is why they have pasta museum in pontedassio, Italy. The Italian Marcopolo, has been given credit for introducing pasta to Italy. However there is evidence that the ancient Etruscans in Italy were eating pasta at least 1600years before marcopolo was born. Further more the Chinese are known to have been eating a noodle-like food, as early as 3000 B. C. it is also believed that the ancient Greeks, Romans and even Arabs had discovered the simple delight of pasta long before marcopolo was around. What ever its origin, that is no doubt that pasta is the national dish of Italy.
Buying &Storage of Pasta:- Pasta is divided into two groups, dried pasta and fresh pasta. There are nearly 300 different shapes and varieties of dried pasta in Italy. According to the Italian law dried pasta must be made with 100% durum semolina flour and water. Dried pasta can be stored for longer period of time as compared to the fresh pasta. It is recommended to store dried pasta in a closed packet or air- tight container in order to protect from insects and moisture. Fresh pasta can be made with slightly different way than the dried variety. Fresh pasta has been made in households throughout Italy for generations.
Cont… It is often served with cream sauces or a simple sauce of butter and sage while light tomato sauce are reserve for the summer mouths. Actually fresh pasta are stored or kept in refrigerator for 2 – 3 days only. Left over pastas can be refrigerated in a sealed container for 2 – 3 days. Pasta is available in various forms and shapes so while buying any kind of pasta the following points should be kept in mind. • When buying pasta look for a well made brand that uses the best ingredients such as only semolina flour for dried pasta.
Cont… • Pasta should be tightly sealed and free from moisture. • Noodles and pastas should not be broken. • Always check the manufacturing date on the packet of pasta. The production process of pasta:- • Make a dough:- in the first step, mix all ingredients together and make dough. • Knead the dough:- in the second step the dough is kneaded nearly for twenty to twenty five minutes. • Press and Extrude the dough:- in this step, the dough is placed in a water lined press which is kept at a temperature high enough to keep it in a pliable form. It is then extruded under pressure into the desired shape.
Cont… • Drying:- after the dough is extruded it is dried. Figure: production of pasta: 1. Drum wheat and other ingredients 2. Mixing the dough 3. Kneading 4. Pressing and extruding 5. Drying 6. Packing = PASTA
Types of Pasta:- Fresh or dried Italian pasta made from strong flour, egg, oil, water & seasoning. • Types:- Spaghetti, Macaroni, Lasagna, Noodles, Fettuccini, Cannelloni, Penne, Tortellini, Ravioli, Tripolini, Fusilli, Bucatini, etc. • Cooking method:- - Boiling: - Plenty of boiling salted water. - Cook dried pasta for approx 12- 15 minutes. - Cook fresh pasta for approx 6 minutes.
Cont… • Presentation:- - Typical sauces - Tomato – Napolitaine sauce - Cheese - Meat- Bolognaise sauce
Condiments:- Spices are strongly flavored fresh or dried roots, bark, shoots, or even seeds of plants. These are aromatic substances that have distinct fragrance, taste, or flavor and hence, they are used to season food. Apart from seasoning food, spice are used extensively all around the world to flavor wines to produce perfumes, cosmetics, and even medicines.
Cont… Some examples are mace, cinnamon, cloves garlic, leek, saffron, cardamom, chilies, nutmeg, asafetida, aniseed etc. There are many ways in which spices can be classified. One of the ways is to classify them on the basis of parts they come from for example, bark spices, leafy spices, etc; but in kitchens, chefs usually classify spices into fresh spices or dried spice. The dried spices are further classified into whole spices or ground spices. There could another classification of spices whereby they are classified on the role they play in the food. The classification could thus be as follows;
Cont… • Hot spices:- Chilly, Pepper, etc. • Mild spices :- Paprika • Coloring spices:- Saffron, turmeric, etc. • Aromatic spices:- cardamom, cloves, etc.
Balance in recipes:- Balance in recipe is the standard tool which fixes up the standard of the food to be maintained in terms of taste, flavor, color and texture or consistency, each time it is prepared. The balance in recipe provide assurance that the preparation will not fluctuate from one day to the next regardless of who is preparing the food. To maintain the quality in overall aspect of food, the balance in recipe must be followed correctly. Importance in recipe are given below: • It helps in developing a complete dinning standard of food items to be prepared in a F & B outlet.
Cont… • It helps in the correct use of ingredients in every item to be prepared. • It helps in minimizing the cost factor by providing the use of accurate weight of ingredients used. • Balance in recipe helps to round up daily food cost projection. • It helps to minimize time of preparation.
Substitution of raw materials:- Some times the raw materials are not available in the kitchen and we use another or substitution of other raw material and produce final dish. The substitution of raw material gives the originality of the dishes. It also provide the same flavor and taste of the original Food. Some example of substitution of raw materials are given below:- Original raw material Substitution raw material Corn flour White flour, whole meal Stock Chicken cube Honey Thick sugar syrup Lemon Vinegar, etc.
Making of a Good Sauce:- Following are the points to be kept in mind while making a good sauce. • Always use good quality stock to make sauces. The sauce for chicken should be made only with chicken stock and so on. • The sauce should be smooth and glossy unless specified for a purpose. If the creamy sauce is lumpy, it could mean that the ratio of flour and butter is incorrect. Adding hot liquid to the roux quickly and not stirring continuously could also result in lumpy sauce. • Always season the sauce in the end, as the reduction of the sauce will result in a salty sauce.
Cont… • Never allow a skin to form on top of a sauce as this will result in lumps, when mixed later. To avoid the formation of the skin, do the finished sauce with butter or cover it with a greased paper. • Cook the sauce for long time, this would intensify the flavors in the sauce and it would also provide a gloss to the sauce. To make the sauce glossy, pass it through a muslin cloth. • Skim the sauce whenever necessary. • Always use correct utensils to make sauces. Cooking white sauce in an aluminum container with a steel whisk will make the sauce turn greyish black and citric sauce made in copper vessels will also discolor them.
Cont… • The flavor of the main ingredient should stand out in the sauce. Extra flavoring such as mirepoix, should not overpower the flavor of the main ingredient used. • For white sauce use only white mirepoix and vice versa. • Check the seasoning in the cold sauce before serving. • Add cream and liaisons only in the end and do not boil the sauce. • Always cook the flour before adding to a sauce as a thickening agent, otherwise it will taste raw. • While storing the sauces in the refrigerator, keep them unfinished. • Never store the sauce beyond two days, as the quality will deteriorate.
Kitchen Terms • Abats Meat items such as offals, heads, hearts, liver, kidney etc. • Aigulettes Thin strips of the fish, breast of poultry, cut lengthwise. • Aging To improve the tenderness of meat which is held at a cold Temperature. • Ala According to the style of a standard in vogue, such as a la Francaise or according to the French way. • Ala Bourgeoise Family style- plain. • Ala Broche Cooked and roasted on a skewer. Meat or sea food served On a skewer. • Ala carte Foods prepared to order; each dish priced separately. • Anglaise To cook a l’anglaise means to cook plainly in water. It also Means a preparation of a dish dipped in egg, and bread crumbed and fried.
Cont… • Appetizer It is the first course, and stimulates the appetite. • Aromates Vegetables like carrots, turnips, onions, leeks, herbs and spices that impart aroma to the dish they are put in. • Au bleu In French it means underdone i.e. the meat is not cooked Properly. Another meaning is preparing and cooking of a live trout in cooking liquor. • Au four Baked in oven. • Baba A yeast raised cake. A famous variety is flavoring and Soaked in rum before serving, fruit, whipped cream is added. Baba au rum is soaked in rum. • Bain Marie A hot water bath in which utensils containing various culinary preparation are immersed to warm or for the purpose of poaching and reheating.
Cont… • Baking Usually the food is put in the oven and cooked by dry heat. • Barbecu A party in which usually meat is basted and roasted in front of the people. It is usually held in the open. Meat roasted in open fire is known as barbecued meat. • Baste To moisten food product with drippings or fat while Cooking. The other term for it is spooning of fat. • Bacon A double sirloin and rump of beef also the saddle and two legs or lamp. • Batter Mixture of flour and liquid of a consistency that can be stirred. Batter could be plain or with egg.
Cont… • Beating Regular lifting motion to bring mixture to smooth texture. • Bechamel A basic sauce, white in color prepared with flour, butter and milk. • Beurre noir Butter heated to a very dark brown color. • Beurre manie Equal quantities of flour and butter put in a sauces etc. for thickening. • Beignets Fritter, savoury or sweet e.g. Banana beignet. • Bind Hold together, to the croquette mixture, egg is added to bind. • Bisque A thick sauce or soup from shellfish or game. • Blanc White
Cont… • Blanching To submerge in boiling water for a short time. It is down in many ways, tomatoes are dipped in boiling water blanch i.e. to remove the skin. Cauliflower is dipped in boiling water to white the color; French fried potatoes are put in hot to let a skin from and to partially cook them. • Blend Thorough mixing of two or more ingredients. • Bombe A frozen dessert. A combination of two or more frozen mixture (ice cream, sherbets or mousse) packed in a round or melon shaped mould and frozen. • Bouillon Soup made of stock which is not as strong as consommé but stronger than broth.
Cont… • Bouquet garni A bunch of fresh herbs such as parsley, bay leaf, thyme tied together in a muslin cloth, to flavor soups, stews and removed before dish is served. • Broil The ancient term for grilled. • Buffet Display of ready to eat foods. Often self service from a table of assorted foods. • Canapé Small pieces of fried or toasted bread topped with a wide variety of colorful appetizers. • Carte du jour Menu of the day. • Caramelize To heat sugar until it turns dark brown. Used for coating moulds and flavoring dishes.
Cont… • Casserole An earthenware or Pyrex fire-proof dish with a lid. • Caviar Salted roe or eggs of fish, usually sturgeon, served as a sandwich spread or in plates as appetizers. • Champignons Mushrooms • Chantilly cream Whipped cream. • Chateaubriand A steak cut from the head of the beef fillet usually broiled. The steak has been named after the viscount of chateaubriand. • Chinois A conical shaped wire mesh strainer. • Cloute Studded e.g. clove, bay leaf in an onion. • Consomme Clear soup made minced meat, aromatic vegetable, herbs and stock etc. It is clarified with egg white. • Crepe Pancake.
Cont… • Croquettes:-Thick white sauce or mashed potato base, plus minced meat, fish or vegetable shaped as pipes dipped in beaten eggs, bread crumbed and deep fried. • Croutons:-Small dices of fancy shapes or fried or toaste bread used as a garnish for soups or as under liner for all kinds of canapés. • Cuisine:-Art of cooking, Preparation in the kitchen. • Darne:-A section of fish cut across the bone of a large whole round fish. • Demi:-Half. • Dripping:-The fat and juice which drops from roasting meats. Animal fat is also called dripping.
Cont… • Egg wash:-Brush food item with mixture of egg and little water. • Emulsion:-A mixture of oil and yolk incorporated, does not separate on standing, e.g. mayonnaise, hollandaise. • Entrée:- A main dish of meat or poultry for an informal meal. • Entremet:-Refers to the sweet course, cold or hot. • Estouffade:-Brown stock. • Fillets:-Boneless flesh found under the loin of beef veal or pork. • Florentine:-With spinach. • Foie gras:- Fatted goose liver. • Forrce meat:-Mixture of minced or chopped meat and seasoning used for stuffing.
Cont… • Fritter:-Small pieces of vegetables, fruits, cheese etc.dipped in batter and deep fried. • Garnish:-To embellish, to decorate, farniture in Frech means, to garnish. • Gherkins:- Small cucumbers (a few days old) usually pickled. • Glaze:-A semi transparent or glossy coating. Also to color. • Hors d’ouvres:-Small relishes or appetizers. Served as first course of a meal. • Jardiniere:-vegetables cut into batons. • Juliennes:-Refer to vegetables and meat cut into fine strips (match size) for soups and salads. • Junket:-It is light easily digestible dish, good for invalids and children. It is a set milk product because of the addition of rennet. It can be flavoured.
Cont… • Liasion:- Cream and eggs, blood, flour are used as thickening agents for soups and sauces. • Marinade:-A spiced mixture of vinegar, oil, spices or wine. • Masking:- To cover completely, (usually with a sauce). • Menu List of fare. • Mirepoix:-Roughly cut vegetable like carrots, onions, celery. • MIse-en place:- Basic preparation in the kitchen before serving. • Mousse:- Applied to a very light dessert generally prepared with whipped cream, egg white, gelatin and sugar etc. chilled and frozen. • Navarin:- Mutton stew with carrot and turnips.
Cont… • Parmesan:-Italian cooking cheese. Hard sharp cheese, used as garnishes for soups and used for sauce etc. • Piquant:- Highly seasoned. • Plat du jour:-Special dish of the day. • Rechauffe:-A re-heated dish. • Salami:-Sausage of pork, beef, highly seasoned. • Souffle:-light puffed baked custard. • Supreme:- A fillet of a deboned fish or breast of a chicken. It is the tender portion of the bird. • Table d’ hote:-Fixed price meal. A meal of definite number of courses. • Whipping:- Rapid beating to increase the volume of mixing air. • Zest:-The rind of orange or lemon grated and used for flavour • Zuppa:-Italian soup.
Cereals:- Cereals are cultivated grasses, which produce grains and used for human consumption. All cereals products contain starch. The nutritional value of cereals depend on their starch and carbohydrate content. The dishes of wide variety of cereals are served in breakfast and lunch. • Barley:- Barley is important cereals in our common life. About half of the worlds crop is used as livestock feed, the rest for human food and for malting. Most beer is made from malted barley, which is also used in distilled beverage.
Cont… • Wheat:- Cereals may be eaten as grain or as flour. Wheat flour is finely grounded cereals. The most commonly used flour is the wheat flour. The wheat flour are processed in different manners and are known by different names such as- 1. Whole meal:- the whole meal flour contains 1oo% of the whole grain including brain. 2. Wheat meal:-This flour contains 85 – 95% of the whole grain. 3. White flour:- Contains 72 – 85% of the whole grain. It does not contain bran. It is the endosperm only. This is ideal flour for many modern bakery such as bread, dough, pastries and cake etc.
Cont… 4. Self raising flour:- It is white flour with the addition of cream of tartar and bicarbonate of soda, which has chemical raising powder. It is necessary to used cakes and pudding. 5. Semolina:- it is granulated hard flour prepared from the central part of the wheat grain. That makes strong flour like durum wheat grown in Canada and USA. • Rice:- Rice needs a wet atmosphere and is grown chiefly in India, South America, Italy, USA and the Terai region of Nepal. There are three types of rice used in Nepal are:- 1. Long grain rice:- Narrow and pointed grain with firm structure. Example- Basmati, panta etc, used in making savory items, plain boiled rice, pulao etc.
Cont… 2. Medium grain rice:- Medium sized grain with firm and soft structure. Example- Carolina, mansuri,etc. used in sweet and savory dishes. 3. Short grain rice:- short and rounded grain. Example, Arborio. Used for making pudding and sweet dishes. • Oats:- Oats is one of the hardest and is grown in large quantities in Scotland and north England. Oat is mainly used as cooked breakfast cereals. Oats are divided into two ways according to the use: 1. Rolled or flakes:- porridge. 2. Ground ( coarse, medium and fine ):- porridge, thickening soups, coating foods, cakes and biscuits.
Culinary history
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Culinary history

  • 1. Culinary History The development of cookery has revolved around the changing eating habits of the human race since early man. It is generally accepted that man's first diet was vegetarian based, a combination of different plants such as fruits, vegetables. With the invention of weapons for self-defense and especially for hunting man acquired taste for meat, poultry, fish etc. Actual cooking started after man had discovered the art of creating fire by a hunter leaving his prey too near to the fire and discovering that the application of heat to the meat changed its appearance and taste and rendered it more wholesome and digestible. Based on this discovery, our modern day methods of cooking, grilling and spit roasting were inspired.
  • 2. Cont… An enormous progress was made when the first vessels were made, which enabled people to heat water and immerse various foods, therefore creating the boiling cooking method. Cooking at this stage was very elementary, and has been refined over many centuries until today, and became a vital part of many cultures. Different races and cultures have developed and led to the art of cooking in different styles with the influence of local traditions and ethnic beliefs.
  • 3. Cont… Today's international cookery is actually based on French origins and has become well accepted during the last few decades. To be able to find out where today's modern international cooking techniques first originated one has to look into the evolution of:
  • 4. Egyptian Cookery The ancient Egyptians have enjoyed an important part in the evolution of civilization from 300B.C. to 1000 B.C. Egypt was ruled as a kingdom by many pharaohs. For these pharaohs, who believed they were god on earth, preparation of food has been carried out with the utmost attention. In general, there was strong belief that the type and kind of nourishment taken are the roots of all illnesses. The Nile valley was very fertile during that period and the people cultivated food very successfully.
  • 5. Cont… The highly intellectual society developed all kinds of arts and cultures to great heights including cookery. During this time, women were mainly in-charge of the organization of meals, together with a workforce of slaves who were praised during feasts and banquets for their culinary skills. Many discoveries of cooking tools and equipment have proved previous assumptions that cookery has undergone a vast development during this period.
  • 6. Greek Cookery The Greeks have benefited from the Egyptian culture shortly before the birth of Christ. During that time, Greece has been the centre of European civilization. The sound economy produced agricultural products, textiles, pottery (earthenware, stoneware), wine, oil and exported cereals-products, wool, horses and medicines. Compared to Egypt the Greeks have developed cookery and its art with sophistication mainly in the houses of aristocrats. Slavery was still very common, but the slaves were already given specific jobs such as food purchaser, cook, and cook of sweet dishes, fireman, waiter and wine butler.
  • 7. Cont… This set up resembled already a kitchen and service brigade of today. Barely has been one of the oldest cultivated grains, called Magis in the Greek language. A baker named Mageiros produced the first leavened bread based on the sour dough method, which was a historical event, because until then only unleavened bread making known. With the slowly increasing domination of the Romans in the region around 200 years the Greek way of food preparation has inspired the Romans.
  • 8. Roman Cookery The Roman Empire with its high level of culture and society developed new styles in all kinds of arts such as poetry, drama, architecture, sculpturing, painting and cooking etc. Basically Roman cookery has been very simple but was refined with the Greek influence based on a cultural exchange. The Romans staged abundant banquets with high standards, especially concerning food. Besides, cooks were not slaves anymore but had a place in society. The kitchen set up improved once more with the introduction of a more detailed work division. Good eating and drinking was a symbol of wealth.
  • 9. Cont… Under the Emperor Hadrian, the empire built a cooks academy on Palantine Hill (Rome) so as to promote cookery and its art.
  • 10. Cont… As the Roman Empire split and its influence and power declined the cooks of great leaders on the Roman Peninsular (Italy) upheld the standard cookery. It was head chef Bartholomew Scappi, at that time head chef of the pope who wrote first recipe book. At the end of the 16th century, Katharina of Medici married the French King Henry II. His appreciation of delicious food and drinks when organizing lavish parties and banquets are cited in several books.
  • 11. Cont… During the 16th and 17th century, cookery underwent another change when King Henry II with his entourage brought the cookery from Italy to France. The abundance of food commodities available there enticed the chefs to create new dishes.
  • 12. French Cookery French cuisine was prepared by ill tempered French chefs, who were very picky about their food, and these French chefs incorporated overly rich sauces to accompany the food, plus the preparation of food dishes had to be perfect. However, today’s preference is more about the taste and texture of the food. French chefs of today produce cuisine that is artistically arranged on the plate, and contains a wonderful mix of smells, textures, and flavors. France's rich cuisine and their constant love affair with food is one of modern France's greatest treasures.
  • 13. Cont… French cuisine has evolved extensively over the centuries. Starting in the middle Ages, a unique and creative national cuisine began forming. Various social movements, political movements, and the work of great chefs came together to create this movement. Through the years the styles of French cuisine have been given different names, and have been codified by various master-chefs. During their lifetimes these chefs have been held in high regard for their contributions to the culture of the country. The national cuisine developed primarily in the city of Paris with the chefs to French royalty, but eventually it spread throughout the country and was even exported overseas.
  • 14. Cont… The word “French cuisine” brings many tastes in the mouth; usually a mix of nicely presented food with loads of butter and cheese and a glass of red wine at the side. French cuisine has evolved greatly over the years, but there’s no single type of cuisine; there are many cuisines based on different regions and the availability of ingredients. But, the style of cooking and the technique unifies regional cuisines to form the popular French cuisine. French cooking has seen many influences including Roman and Italian. Here’s a snapshot of the evolution of the French cuisine:
  • 15. Cont… Medieval French cuisine(Medieval cuisine includes the foods, eating habits, and cooking methods of various European cultures during the Middle Ages, a period roughly dating from the 5th to the 16th century. During this period, diets and cooking changed less across Europe than they did in the briefer early modern period that followed, when those changes helped lay the foundations for modern European cuisine).
  • 16. Cont… Major characteristics of the cuisine at this time were elaborately laid-out banquets with elegant presentation and bright colors; multiple courses served all at once; heavy flavors and thick sauces; meals ending with a dessert. The commonly used ingredients were mustard, honey, vinegar, aged cheese, spiced wine, salted beef, smoked pork, bacon and sausages, brined and dried ham, food preservation using salt or honey, whale, dolphin, porpoise, and poultry. Major herbs included tansy, rue, pennyroyal, and hyssop, which are not used anymore in current form of cooking. Spices like pepper, cinnamon, cloves, nutmeg, and mace were used a lot. The major chef of the time was Guillaume Tirel, popularly known as Taillevent.
  • 17. 17th century to early 18th century cuisine or haute cuisine Haute cuisine meaning “high cuisine” started in the 17th century by a famous chef named La Varenne who later wrote a book of haute cuisine standards for desserts and pastries. The chef changed the style of cooking significantly. In the middle ages the dishes were rich and elaborate, while the new style concentrated on creating lighter dishes that were relatively easy to prepare.
  • 18. Late 18th century to 19th century cuisine Marie-Antoine Carême, a major chef, was born during phase. He played a significant role in refining the French cuisine. He created mother sauces that formed the basis of his cooking style. These included espagnole, velouté, and béchamel sauces. Soufflé’s were also first made during this time.
  • 19. Late 19th century to early 20th century cuisine The major chef of this time was Georges Auguste Escoffier who is known for modernizing the haute cuisine and organizing what later became the national cuisine of France. Many hotels were opened in France due to his influence. He created the popularly known brigade system which divided a professional kitchen in five stations including: garde manger that prepared cold dishes; the entremettier prepared soups, vegetables and desserts; the rôtisseur prepared roasts, grilled and fried dishes; the saucier prepared sauces; and the pâtissier prepared all pastry items.
  • 20. Cont… Many cooks worked on the same dish as per this system and reduced the preparation time. Another renowned chef, Le Guide Culinaire destressed the use of heavy sauces and created lighter fumets. This style created sauces that added to the flavor of the dish, not hide flavors which the sauces of the past did. Common ingredients replaced the expensive ingredients.
  • 21. Mid 20th century to late 20th century cuisine Chefs like Paul Bocuse, Jean and Pierre Troisgros, Michel Guérard, Roger Vergé and Raymond Oliver Rebelled against the “orthodoxy” of Escoffier’s cuisine. Gault and Millau “discovered the formula” contained in ten characteristics of this nouvelle Cuisine(Noble cuisine), these included: • Rejection of excessive complication in cooking • Reducing the cooking times to preserve the natural flavors. Steaming was used • Using freshest possible ingredients in cooking
  • 22. Cont… • Large menus were abandoned in favor of shorter menus • Strong marinades for meat and game ceased to be used • Stopping the use of heavy sauces in favor of seasoning dishes with fresh herbs, quality butter, lemon juice, and vinegar • Use of regional dishes for inspiration instead of haute cuisine dishes • New techniques were embraced and modern equipment was often used • The chefs paid close attention to the dietary needs of their guests through their dishes • The chefs were extremely inventive and created new combinations and pairings
  • 23. Unit 1. Catering Establishment:- Introduction:- Catering is a place that provides the facility of food and beverage to the customers or catering establishment is described as an organization which is responsible for providing food and beverage to the customer in a hygienic manner is known as catering establishment, for e.g. hotels, bars pubs, restaurant etc. catering establishments are committed to achieving excellence through quality food and service in a manner which meets client’s expectations and achieves the highest level of customer satisfaction and value for money.
  • 24. Cont… Nowadays, modern system of serving food and beverage to the guest in any occasion, function of at any time is done by the catering establishment. It is described as an establishment which serves food and beverages to the guest in a clean and hygienic manner in exchange of money. It is profit oriented establishment which is eager to serve food & beverage items to the guests.
  • 25. History of Catering Establishment:- The provision of shelter, food &drink for travelers has been a feature of civilized societies at least since ancient Greek and Roman times. The development of catering industry is given below: Eleventh to fifteenth century:- During the middle ages the number of travelers, despite being limited by poor roads & dangerous routes increased. They were concerned with religious pilgrimages or trade and stayed in monasteries or private houses. The private houses become the first inns and offered typically a simple meal eaten in a hall which was later used far sleeping.
  • 26. Cont… Sixteenth to Eighteenth century:- The period after the middle ages saw the emergence of the stage coach creating a further demand for traveler’s accommodation. Facilities at the large commercial inns were improved particularly as a result of the increasing wealth of clientele brought by the industrial revolution. The seventeenth century saw the introduction of coffee and then chocolate into Europe. They were served in coffee and chocolate which become popular meeting places for artists, poets, lawyers etc.
  • 27. Cont… Nineteenth Century:- The early nineteenth century saw the emergence of the railways with further demand for hospitality away from home giving rise to the large Railway Hotel. The railway and the newly developed motor car vastly increased the number of people who could experience the health giving properties of the sea. Seaside hotels & boarding houses sprang up at every suitable resort. By the end of nineteenth century clubs, large hotel and some independent restaurants were offering dinning out facilities. Such establishments were high-class sophisticated, and expensive and became very popular.
  • 28. Cont… This expansion of eating out was a very significant development for the catering industry as the expertise required to organize and run which was imported from the continent. A further development at this time was a demand for less expensive eating place for people who could not afford these restaurants. This led to the creation of cafes and tea shops and eventually to the less exclusive cheaper commercial restaurants.
  • 29. Cont… Twentieth Century:- The first and second world war brought the maximum number of industrial canteens. During the second World War, communal feeding emerged on a very large scale so that maximum use could be made of the limited food available. Hotel and boarding houses were requisitioned for the troops and for various government departments and the industry suffered a temporary set- back. Between the war there was a large increase in travel both in land and abroad. The introduction of holidays with pay increased still further the need for accommodation away from homes and holiday camps emerged.
  • 30. Cont… These catered for a large section of the population, providing one of the first package holidays. At this time the availability and popularity of fresh milk and Ice cream increased and the “milk bar” were open in fleet street in 1935. Since the end of the second world war, there have been a large number of developments in the industry, such as mass catering, fast food and specialty operation.
  • 31. Classification of Catering Establishment:- • Primary Catering:- Hotel Restaurant Bars & pubs Fast food Restaurant Outdoor Catering • Secondary Catering:- Club Catering Transport Catering Airline Catering Railways Catering Ship Catering Welfare catering Industrial Catering Leisure linked Catering
  • 32. Cont… • Primary catering:- These are the catering establishment whose main aim or objective is to earn profit by providing food & beverage items to the guest as their requirement, e.g. hotel, restaurant and fast food outlet which are primarily concerned with the provision of food and beverage are called primary catering. • Hotel:- Hotel is a place where travelers can received food, shelter, drinking & entertainment and pay money for service. The hotel providing service through a number of outlets such as the coffee shop, banquets, room service, specialty restaurant, grill room & public bar, etc. the service in these types of hotel is usually in high because of the luxury service.
  • 33. Cont… • Fast food restaurant:- Fast food is generally originated from America, so there is America influence in fast food style of catering, i.e. coffee shop where the menu is complied with a special emphasis on the speed of preparation and service. • Out door catering:- Out door catering is described as a catering establishment which will cater to a large number of people at a venue of their choice. Out door catering includes catering for function such as marriages, parties and conventions • Restaurant:- A restaurant is a place where table and chairs are setting well manner and the guests are coming to take seat and giving food & beverage order according to your choice.
  • 34. Cont… • Secondary Catering:- The main aim and objective of this catering establishment is providing food and beverage item in low price. Their aim is not to earn profit. The establishment to provide welfare services at affordable prices, such as hospital catering, industrial catering, school/college canteens, rail catering, etc. The quality and quantity of the food should be equally good, through the type of menu offered in this type of catering might be different from another.
  • 35. Cont… • Club Catering:- Club catering is described as those catering establishment, whose main aim is to provide food and beverage to a restricted clientele. Actually the origin of this service can be traced back to England, where member of ship of a club was considered prestigious. The service and food in these club are good standard and are economically priced. • Transport Catering:- This catering is provide food and beverage items to their passengers, before, during and after a journey on trains, aircrafts, buses and ships, etc.
  • 36. Cont… • Industrial Catering:- Industrial catering is defined as the provision of food and beverage to the people at work, in industries and factories at highly subsidized price.
  • 37. Unit 2. Kitchen Organization:- Organization is the process of identifying and grouping the work to be performed, defining and delegating responsibility and authority and establishing relationships for the purpose of enabling people work effectively in accomplishing objectives. Modern kitchen organizations aim at orienting Staff in all the areas of the kitchen, so that a multi-skilled workforce is created. A business organization is defined as an arrangement of people in jobs to accomplish the goals of the operation. The organizational structure of the kitchen reflects the needs of the operation, the job functions, and the various goals.
  • 38. Cont… The kitchen organization is the structure of putting all the kitchen staff and jobs together. So it represents the entire kitchen team involved in the running of the both operational and management works in the kitchen. The kitchen is one of the major department of hotel and responsible for the preparation, cooking and presentation of the dishes. The jobs and duties of staff members vary from kitchen to kitchen, and so do the title attached to the jobs. But certain positions and titles do occur throughout the industry. Here are some of the most common position with a general definition for each and a place in the typical kitchen hierarchy.
  • 39. Cont… In formal time there were large staffs called brigades with a high degree of specialization. They were organized into sections with a chef de parties or cook in charge of each section. Sauce cook (chef saucier), roast cook (chef rotisserie), vegetable cook (chef entremetier), fish cook (chef poissonnier), soup cook (chef potager), a larder cook (chef garde- manger), pastry cook (chef patissier), and relif cook (chef tourant). Each section had its assistants called first commis, second commis, third commis and apprentices. Now the modern kitchen is smaller. Cook today are multi skilled and work in many section but the staffs are still called a brigade.
  • 40. Kitchen Brigade of large Hotel :- Chef de Cuisine Executive Sous chef Sous chef Preparation Chefs(fine dining restaurant) , Saucier, Garde manger, Griller, Poissonior, Rotisserie Chef de Potage Chef de Partie Chef Patisserie Chef de Banquet Stewardin g Manager Demi Chef de Partie Commis - I Commis - II Commis - III Apprentice Demi chef de Partie Demi Chef de Partie Demi chef d Partie Commis - I Commis - II Commis - III Apprentice Commis - I Commis - II Commis - III Apprentice Commis - I Commis - II Commis - III Apprentice Stewardin g Superviso r Steward Apprent ice
  • 41. Jobs and responsibilities:- Chef De Cuisines (Executive chefs or Head chefs):- This position carries overall responsibility for all aspects of production, for the quality of the products served, for hiring and managing the kitchen staff, for controlling costs and meeting budgets and for coordinating with departments not directly involved in food production. • Responsible for kitchen plant and machinery. • Plan the kitchen elegantly and economically. • Controls wastage, leakage and spoilage. • Making new menus, standardizes recipes and coordinating in fixing their prices.
  • 42. Cont… • Recruits the kitchen staff in coordination with the management. • Controls the quality, quantity and the cost of the food. • Protects his staff against any unfair evils. • Informs the staff of the management policies • Recruits the kitchen staff in coordination with the management. • Supervises and trains his staff. • Attends F & B meetings for new setting and policies. • Making the scheduling of kitchen employees.
  • 43. Sous Chefs (Second chef):- • Acting head chefs in the absence of the head chefs. • Responsible for the briefing and scheduling of staff under him. • Responsible for proper staff rotation and record of absenteeism. • Maintaining good relations between the executive chef and the kitchen staff. • Ensures smooth flow of dishes from the kitchen. • Reports to the executive chief. • Attends meeting in absence of executive chef. • Supervises the work of the kitchen.
  • 44. Chef De Partie (In charge of Section):- • Giving the daily reports to the executive chef and sous chef. • Responsible for food production and waste control in his area. • Train and supervises staff in his section. • Assures conformance of all food production to the standards and specifications desired by the management. • Controls usage and eliminates wastage with a view to minimize food cost. • Maintains a high standard of cleanliness and hygiene in his section.
  • 45. Cont… • Coordinates with the other sections of the kitchen. • Responsible for food requisition and storage. • Responsible for complaint handling and rectifications. Commis De Cuisine (I, II, III) :- • RESPONSIBLE FOR THE ACTUAL PREPARATIONS OF ALL FOOD ITEMS, THEIR ACCOMPANIMENTS AND GARNISHES IN THE SECTION. • Prepares the mise-en-place of his section. • Keeps his work area clean and hygienic in an organized way.
  • 46. Cont… • Advises his supervisor for any short supply of store items. • Transferable to any section without advance notice, where manpower shortage exists. • Accountable for the proper care and handling of all items entrusted to his ingredients, equipment, etc. • Coordinates with all colleagues around the kitchen. • 1st commis is responsible to train and supervise 2nd and 3rd commis whenever required.
  • 47.
  • 48. Uniform and protective clothing The uniforms for chefs were invented centuries ago, however, these have been developed and modernized as per the requirement and availability of new fabric. In early times the prime job of the uniform was to make a cook look like a cook, but today the uniforms are designed keeping in mind that keep the workers safe, as they all operate in a potentially dangerous environment with lots of sophisticated machinery and tools around. Most people take the chef’s uniform for granted, but there are good reasons for each piece of clothing. These are discussed below:
  • 49. Cont… • Chef’s jacket:- The typical chef’s jacket or chef’s coat is also known as veste blanc in French. It is made of heavy white cotton. This fabric is important as it acts as insulation against the intense heat from stoves and ovens and is also fire resistant. The white color of the jacket protect heat and thus keeps the worker comfortable. A white uniform will get soiled quickly and a cook would have to change it, since personal hygiene is very important in the kitchen. The jacket is always double-breasted as the thickness in the cloth will prevent the chef from being scalded by hot liquids or spattering hot oil and thermal shocks as the chef constantly shuttles between the cold storage areas and the hot kitchen areas.
  • 50. Cont… Since there are two rows of buttons, the chef can rebutton the double-breasted jacket to change sides whenever a side gets soiled during the course of work during a shift. • Chef’s Trousers:- Chef’s wear either black pants or Black and white checked pants. The traditional checkered pants were so designed to camouflage spills and the color of the pants in some organizations also denotes the seniority of the chef. A black pant is usually worn by sous chefs and other senior chefs, while cooks and apprentices would wear checkered pants. Just like the coats, kitchen pants are designed to pravide comfort and protection.
  • 51. Cont… • Chef’s Hat:- The most interesting part of the uniform is the tall white hat, called toque blanc. The toque dates back to mid seventh century BC. The main purpose of the hat is to prevent hair from falling into the food and also help in absorbing sweat. Along with the other conveniences, disposable paper hats were invented to look like cloth so that they can be thrown away when they are soiled. • Scarf/ Neckerchief:- Chefs wear white neckerchiefs, which are knotted in the front. These were originally designed to absorb perspiration.
  • 52. Cont… In some cases scarves are used to present various levels in a kitchen hierarchical grid. • Apron:- It is usually made of thick cotton fabric and is worn around the waist with the help of a long string. The apron should reach below the knees to protect the chefs from spilling hot liquids. • Kitchen Towel/ duster:- They are used to pick up hot pots and pans and also to wipe hands in order to keep them dry. Usually two duster should be kept with the chef one to wipe the wet hands, and other dry one, to pick up hot pans.
  • 53. Cont… • Shoes:- The shoes should be black and well polished. To prevent slipping, the sole should be made of rubber.
  • 54. Coordinating departments:- • Front office Department:- - To receive information regarding VIP, CIP and IP in the house, guest on room plans. • Housekeeping department:- - Exchange of food production linen and uniform. • Kitchen Stewarding department:- - To clean, wash the soiled chinaware, flatware, glassware and wiped it and keep the all service ware in proper rack. - Clean and wash the kitchen floor, wiped all kitchen equipment in hygienic manner.
  • 55. Cont…. • Purchase and Store department:- - Purchase department is purchase all necessary ingredients required by the kitchen and store department to keep the such items in proper way in the store. • Engineering department:- - To the necessary electrical equipments, furniture, fixtures, furniture, plumbing, etc. • Account /Finance department:- - To manage the yearly, monthly, and weekly budget requirement by the kitchen.
  • 56. Cont… • Personnel/ HRD department:- - Acquisition, maintenance, motivation and training and development of hotel staff. • Security department:- - To report any unusual events and state of emergency to the security, and get help from them.
  • 57. Knowledge of allocation of task & shift system Allocating of tasks and divides shift system is very important job for the executive chef. The staff or schedule should be prepared at least 2-3 days before it becomes effective. It must be duly authorized by the executive chef. Any special requests for off-days shifts, should be granted as for as possible without effecting operations as food production department. The staff’s shift distribution must be working during peak and rush hours. Overlapping whenever necessary should be done during peak hours.
  • 58. Cont… Off-days should be evenly distributed throughout the week with the same number of person off each day, except on days of rush. For example:-
  • 59. Cont… Days Name Monday Tuesday Wednesd ay Thursday Friday Saturday Sunday M.R. A Duty Duty Duty Duty Duty Duty Off M.R. B Duty Duty Duty Duty Duty Off Duty M.R. C Duty Duty Duty Duty Off Duty Duty M.R. D Duty Duty Duty Off Duty Duty Duty M.R. E Duty Duty Off Duty Duty Duty Duty M.R. F Duty Off Duty Duty Duty Duty Duty M.R. G Off Duty Duty Duty Duty Duty Duty
  • 60. Shift System Shift system means dividing the work or duty in eight hours. So, in one day has 24 hours and 24 hours has three shifts i.e. morning, evening and night shifts. Broken shift means that the 8 hours shift is break down in two shifts i.e. 4 hours in lunch time and another 4 hours in dinner time. Specially broken shifts are used in specialty restaurant or kitchen where the restaurant and kitchens are opened lunch and dinner time only. For example, in hotel soaltee Crown Plaza, there is Himalchuli restaurant and Gorkha Grill restaurant, both restaurant and kitchen are opened 4 hours in lunch and 4 hours in dinner time.
  • 61. Cont… Himalchuli restaurant serve and prepare Indian and Nepalese cuisine. Similarly, in Gorkha Grill restaurant or kitchen serve or prepare continental cuisine.
  • 62. Kitchen Equipment:- Introduction:- The term “equipment” refers to all machinery, tools, utensils, which are used for preparation, service and storage of food. The types of equipment required vary with the activities carried out in a particular area of work establishment. Kitchen is the place where different types Of food items are prepared in the hygienic manner. The initial selection of the kitchen equipment is of utmost importance to determine efficient culinary operation. Thorough knowledge of equipment is essential for success in the kitchen. Modern technology continues to develop more and more specialized and technically advanced tools to reduce kitchen labor.
  • 63. Cont… Equipment selected be durable, convenient and meet the standard of catering establishment. The creation of the atmosphere by the right choice of equipment is a contributing factor to the success of food preparation area. There are different types of equipment which are arranged in a systematic manner to produce high quality food on time. However, several factors should be considered while selecting the equipments. Before purchasing or hiring the equipments, the following point should be considered.
  • 64. Cont… • Appearance:- Equipment should look nice and fit-in well with the over all design. • Attachment:- Equipment should have additional attachments to fit in it when needed. • Capacity:- It should efficiently cook the required qualities of food. • Construction:- It should be safe, hygienic, energy efficient and heat resistant. It should not be accident-prove. • Durability:- It should efficiently cook the required qualities of food.
  • 65. Cont… • Ease:- It should be easy for staff to handle, control and use. • Maintenance:- It should be easy to and maintain. • Noise:- It should have an acceptable noise level. • Spare parts:- It should be extra parts to be easily obtained. • Weight:- It should have floor support weight.
  • 66. Classification of kitchen equipment:- Kitchen equipments are categorized in three groups: • Large equipments:- These are heavier and bigger in sizes and shapes such as gas range, bain marie, ovens, steamer, boiling pan, dish washer machine, etc • Mechanical equipment:- these are handy to use such as potato peeler, mincer, mixer, refrigerators, juicers, pasta maker, slicer, grinder, etc. • Small equipment and utensils:- It consists of pots pans, stock pots, wok, cutting knives, chinoise, baking tray, spatula, bowls, grater, kitchen fork, whisk, soup ladle, sauce ladle, tong, etc.
  • 67. Used equipment & their operating procedures:- All equipment used in the kitchen have certain procedure of operating and cleaning them. The equipment are very expensive, and the breakdown of the same due to improper handling can cause huge loss to business. So it is very important for chefs to ensure that the operating procedures of equipment are adhered to. When the students go on industrial training or internships, they should always remember to ask if they are unsure how to operate any equipment.
  • 68. Some capital equipment used in modern kitchen:- • Gravity slicer & buffalo chopper:- The slicer and buffalo chopper are the most dangerous of all kitchen equipment and should always be handled with extreme care. • Make sure the machine is unplugged before starting your set up. • Use the machine according to proper specifications. • Turn machine off and unplug when not in use. • Avoid hard materials that could damage the blade. • Sharpen the blade regularly • Clean the machine proper after each use.
  • 69. Bench Saw/ Bone Saw:- Only the butcher or designated butcher chef Should use the bench saw:- • Make sure all areas are clean before using. • Make sure the saw and belt are secure before using. • Concentrate while working on the saw. • After use, unplug the saw and pull apart all pieces. • Wash all parts in soapy water with a disinfectant. Rinse all parts and sanitize all areas. • Ensure that the saw is clean and sharp at all times. • Ensure that the guard is always secured.
  • 70. Flat Top (Grill):- • Before using the flat top, make sure the surface is clean and the temperature is correct. • Skim all extra grease and fat. • Wipe, clean and scrape after each use to avoid build-ups. • Use a chemical to get rid of all the sediments after each meal period. • Oil the flat top after cleaning. • Turn off if not in use. • Use proper tools (no plastic).
  • 71. Deep Fat Fryer:- • Fry all frozen foods from the frozen state (do not let thaw). • Do not refry any cold fried items. • Lightly shake all excess oil from the fried food before plating. • Do not mix old and new fat together. • Never allow fat to smoke. • It should wash daily. • Do not sprinkle salt into fat. • Stop the fryer before draining the fat. • Be careful of hot fat when draining • Fat used at the correct temperature (350F to 375F)
  • 72. Cont… • Ensure that the fat is clean with no debris. • Ensure that the fat is filtered after each shift. • Dispose of the fat properly
  • 73. Oven:- • Check the inside of the oven before turning it on/off. • Preheat the oven at the appropriate temperature. • Make sure to open and close doors by the handles and not by kicking them. • Use the timer for baking. • Shut off when not in use. • Check the pilot light and check for gas leaks. • Use the proper shelf in the oven. • Do not spray water in the oven.
  • 74. Salamander:- • Do not leave food unattended in the in the salamander. • Turn it off if not in use. • Use a kitchen cloth to pick up dishes from the salamander. • Preheat the salamander. • It is not always necessary to have all the heating elements turned on full.
  • 75. Microwave ovens:- • Isolate power supply when not in use or while cleaning. • Ensure power supply is connected properly. • Do not press any buttons on the machine while in use. • Fully disconnect the machine prior to cleaning. • Clean with a moist cloth. Avoid excess water. • Use only microwave safe utensils. Do not use metal.
  • 76. Dough Mixer:- • Isolate power supply when not in use and while cleaning. • Clean with a wet cloth only. Avoid excess water while cleaning. • Do not overload machine. • Do not change speed rapidly. • Use relevant accessories with care: • Whisk for cream, eggs. • Beater for soft butter, eggs, flour sugar. • Dough hook for dough only.
  • 77. Kitchen equipment materials:- Kitchen equipment can be made from metal, wood, Glass, and china, plastic and synthetic products. When selecting equipment, the choice of material should be made from the stand point of safety, price, availability, durability and local health requirements and easy to maintain. Whatever material is made from the equipment should be well constructed, easy to clean, resistant to wear and tear, and non- reactive to the food they come in contact with.
  • 78. Cont… Some examples of materials which are used in kitchen are: • Stainless steel :- a) Hard and durable b) Easy to clean c) Looks elegant d) Most used among other material. • Aluminum :- a) Is a good conductor of heat but not as durable as stainless steel. b) Soft, can be scratched or dented easily. c) Cream food products can be cooked in it because the food will turn slightly brown. d) Can be corroded by acetic and salty foods.
  • 79. Cont… • Copper: a) Very tough and durable b) Good conductor of heat. c) Very expensive. d) Difficult to maintain. e) Quite heavy. f) Risk contamination is high if: i) Pots and pans are not washed properly. ii) When copper is exposed to carbon dioxide (it changes in to a bluely-green color) and can cause chemical poisoning. iii) Oil or oily food in copper contain turns rancid quickly.
  • 80. Cont… • Cast iron:- a) Rusts easily. b) Very heavy. c) Use for making griddle pan, hop-top. d) Poor conductor of heat.
  • 81. Fuel used in the kitchen Various types of fuels are used in hotel kitchens to cook or to operate equipment to aid in cooking. At homes we use LPG or electricity; but in professional kitchens it is quite different. Various types of fuels are used in hotels. Some of given below:- 1. LPG Fuel:- LPG or liquefied petroleum gas is the generic name for commercial propane and butane composed fuel used in the kitchen to fuel gas burners. This gas is supplied in industrial cylinders or in bulk storage tanks at the hotel premises. It is supplied to the kitchen through pipelines.
  • 82. Cont… The LPG cylinders are stored in a separate place, usually known as ‘gas bank’ and are usually operated by a department in the hotel called ‘kitchen stewarding’. Usage:- It is one of the most essential fuels used in the kitchen and is known for its efficiency. It is used as a fuel for coking ranges, ovens and salamanders. Some tandoors used in Indian cooking are also fired by LPG.
  • 83. Cont… 2. CNG :- Compressed natural gas is slowly gaining popularity for its fuel efficiency and environment friendly properties. Usage:- It is used in eco-friendly hotels as fuel in many types of equipment such as ovens, gas ranges, etc. 3. Coal:- Though it is a very crude form of the fuel to the used in a modern kitchen, it is still very popular. The smoky flavor which the charcoal imparts, is much desired. Coal should always be stored away from food area, ideally in a coal, dark room away from any moisture.
  • 84. Cont… Usage:- Coal is used in a kitchen to light tandoor and grill for barbecue. The coal used in the hotels is wood charcoal only. 4. Wood:- It is used as a fuel for wood fired pizza ovens. The pizza ovens have LPG fire but wood is also kept inside to impart a smoky flavor to the food. 5. Electricity:- It is generally used to operate most of the equipment in the kitchen. It is popular in the kitchens because it is easy to control electrical equipment.
  • 85. Cont… 6. Steam:- Steam is used in equipment such as dishwashers and steam jacket kettles. 7. Solid fuel/ handy fuel:- This type of fuel is hardly used in kitchens but is very commonly used in F & B service, where it is used in heating up food in the chafing dishes used commonly in banquets. 8. Solar energy:- Solar cookers utilize solar energy to cook food.
  • 86. Identification of Knives:- Knives is a small equipment. It is used for cutting purpose. There are different types of knives used in different job. Some examples are given below:- S.N Name of knives Their Uses:- 1. Chef’s knives 2. Boning knives 3. Paring knives 4. Palette knives 5. Parisienne scoop 6. Steel
  • 87. Part’s of knives Point Knife Tip Back Bolster Rivet Handle NeelCutting edge
  • 88. Figure & name of different types of knives
  • 89. Unit- 4. Food Commodities:-
  • 90. Vegetables:- Vegetable play a very important part, as more people are becoming vegetarians and vegetables are widely used in cookery. They are served in various forms, as an accompaniment, garnishes, salads, hors d’ oeuvres, bhajees, curries, raita etc. There is a lot of repetition work entailed in the preparation and cooking of vegetables. Vegetarians cooking demand a good knowledge of the principles of cookery and a high degree of skill. During the preparation of all kinds of fresh vegetables, there can be excessive amounts of waste unless it is efficiently and economically carried out.
  • 91. Types of vegetable:- Vegetables could be classified in two ways for culinary purposes: • Roots:- carrots, horse radish, beetroot and turnips. • Bulbous roots:- onions, shallots, leeks, garlic. • Tubers:- potatoes, jerusalem, artichokes, etc. • Flowers:- cauliflower, broccoli, globe artichokes. • Leaves:- cabbage, lettuce, spinach, watercress, sarson. • Fruits:- cucumber, tomatoes, beans, peas, pumpkin, lauki, etc. • Stem:- celery, asparagus, chicory, rhubarb, seakale.
  • 92. Cont… vegetables are eaten in a variety of ways, raw or cooked, as main courses or as snacks. Different vegetables have different types of nutrients in them. Vegetables have water soluble vitamins such as vitamin B and C, and fat soluble vitamins such as A, D, E, and K, and also contain minerals and carbohydrates.
  • 93. Selection of vegetables:- The quality of root vegetables is determined by their firmness and absence of blemishes. The skin should be smooth and not wrinkled for carrots. The potatoes should be of regular size and free from earth. The vegetables should be heavy their size. Onions should have thin shiny skin and no signs of sprouting. Green vegetables should be crisp, have a fresh, green color appearance. If the ends of the stems are broken, they should snap off easily and the leaves should not be limp. Cabbage should be compact and be heavy for its size. Cauliflower should be white, the flowerettes well formed and the leaves crisp. Spinach should be crisp with slender stalk ends, and the leaves large in size.
  • 94. Cont… Tomatoes should be bright red, firm, regular shaped with shiny skin. Beans should not be stringy and should break crispy under pressure. Pea pods be plump. Brinjals should be light for their size, having a shiny and smooth skin. Lady’s finger should snap if the ends are broen. Carrot should have a shinyskin and regular shape.
  • 95. Vegetable preparation:- The nutritive value which vegetables contribute in the diet should be conserved as completely as possible. Most of the vegetables grow near the ground and get contaminated by diet and sprays etc. They must be properly washed especially those which are consumed raw. All spoiled and discolored portions should be removed. Turnips are peeled thickly to remove the inner skin which is tough and tasteless. Green vegetables should be washed well before cutting so that the grit is thoroughly removed. Potatoes and carrots are washed first and thinly peeled. Vegetables are cut into different shapes such as dices, batons, juliennes and they may be chopped, minced, sliced and grated, etc.
  • 96. Cont… Rules for saving of nutrients during the preparation and cooking of vegetables is important, and following are the ways to preserve nutrients. • Cook close to service time for quantity service. • Do not let vegetables soak in water unnecessarily or do long cooking. • Cook or bake vegetables in their skins • Use as little water as possible in cooking, so as to preserve vitamins, minerals, flavor, color and texture of food. • Baking powder should not added while cooking vegetables except for green vegetable.
  • 97. Cont… • Do not expose food, milk in particular, to light • When preparing frozen vegetables, place directly into boiling water. • Keep air-oxygen away from vitamin rich foods by covering foods while cooking food unnecessarily as it mixes air, cutting vegetables just before cooking and serving food as quickly aspossible when it is cooked.
  • 98. Standard vegetable cut:- • Brunoise:- vegetables are cut into fine dices. • Macedoine:- vegetables cut into ½ cm (1/4”) dices. • Julienne:- vegetables cut into very thin strips (1 ½”) long. • Jardinière:- vegetables cut into baton shape 1”x ¼”x ¼”) • Paysanne:- vegetables cut in small triangles, circles and squares- uniform shapes.
  • 99.
  • 100.
  • 101. Uses of vegetables:- We can use vegetables in many ways such as:- • Appetizers:- • As a main dish:- • As a accompaniment:- • As a garnish:- • As a snacks:-
  • 102. Mushroom:- Scientific name: Agaricus bisporus, Hindi:- Khumb. Mushroom is a fungus which is widely eaten around the world. There are many species and varieties of mushrooms available but one has to be careful selected mushrooms for consumption, as some of them are poisonous. How to select:- select mushrooms with white, fresh, unbleached stems that are cut short. They should be devoid of scars or other cultivating effects. The underside of the cap has to be from and round. This receiving standard is for button mushrooms as these are the most common ones used in the daily kitchen.
  • 103. Cont… How to store:- store refrigerated between 5 to 6°c and keep them in an open perforated container to allow air circulation.
  • 104. Fruits (Les frits):- Fruits are the matured ovaries of the plants, which may contain seeds. The edible portion of most fruits the fleshy part of the outer wall, surrounding the seeds. Fruits are pulpy, often juicy, with an exquisite blend of sweet and sour taste, fragrant aroma and flavor. Ripe fruit is nature’s unique souvenir of aroma, color and flavor. Fruits may be classified according to the number of ovaries and flowers from which it develops. Thus, some of the classes may be:
  • 105. Cont… 1. Hard fruits:-Apples, pears crab apple, etc. 2. Soft fruits:-Blackberries, blueberries, gooseberries, raspberries, strawberries, bilberries, etc 3. Stone fruits:-Apricots, cherries, peaches damsons and plums, etc. 4. Citrus fruits:-Grapefruit, lemon, limes, orange, pomegranate, tangerines, mandarins, etc. 5. Tropical fruits:-Banana, figs, guavas, kiwi fruit, lychees, mango, papayas. Pineapple, etc. 6. Other fruits:- water melons cranberries, rhubarb, etc.
  • 106. Cont… Composition and food value:- Fresh fruits high water content (70-96% ), varying amount of carbohydrate ( 3-27% ) and fiber (0.2 – 3.1% ) and a low content of protein, fat and minerals. Fruits are the important sources of vitamin A and vitamin C. some dry fruits are rich sources of minerals, calcium and iron. Fruits have a protective tissue, which may take form such as peel, skin or rind. Surface of these protective structures is waxy, which helps in retaining the moisture, which is necessary to retain the freshness of a fruit.
  • 107. Cont… Nuts (les noix ):- Nuts are the reproductive seeds of the plant or tree from which they come. Nuts are perishable and may easily become rancid if the proper storing is not done. Nuts consist of high amount of protein, fat, vitamins and mineral salts. They are highly important for vegetarians, who do not consume meat. As a nutritious commodity, nuts are difficult to digest. Types of nuts are explain bellow:
  • 108. Cont… • Almond:- Almond are the most commonly used nuts in the world. Skinless salted almonds are served as snacks. Similarly ground, flaked and crushed almonds are used in confectionary. Almonds are also used in as a marzipan for covering or decorating fruit cakes and many spongy cakes. • Chestnuts:- Chestnuts are used for soup and garnish for ice cream. It is also used in gateaux and pastries.
  • 109. Cont… • Cashew nuts:- It is used in snacks and bakery for decorating cakes and confectionery use. It is also used in kitchen for preparing gravy and decorating pulao and many more items. • Pistachio nuts:- It is small green nuts covering hard shell. It is used in decorating many Indian dessert items and cake. • Walnuts:- walnuts, imported from German, Italy and France used in making appetizer and decorating browning, cakes and sweet dishes. • Raisin:- Raisin is matured and dehydrated green grape product. It is considered as dry fruit and however sometimes taken in nuts category. Raisins are basically used in many Indian dishes, bakery and confectionery use.
  • 110. Figure of dry nuts
  • 112. Herbs and spices Herbs and Spices:- Herbs are the leaves or stems of aromatic plants. Of the thirty well known types of herbs, approximately twelve are generally used in cookery. Herbs may be used fresh, but the majority is dried, to ensure a continuous supply throughout the year. The leaves of herbs contain oil , which give the characteristics smell and flavor. Herbs have food value but are important from a nutritive point of view in aiding digestive because they stimulate throat to flow gastric juices. Spices are natural products, they are fruits, seeds roots, flowers and barks. They are used for their flavor and help to improve the taste of food.
  • 113. Cont… examples of few herbs:- Basil, Celery, Bay leaves, Chive, Coriander, Dill, Fennel, Tarragon, Thyme, Mint, Rosemary, Oregano, Sage, etc. Spices:- Spices must be purchased whole or milled, grated or ground. The freshly ground spices always give good taste and flavor. However, it is difficult to grind some spices. Grinding saves a lot of time and easily spread while cooking food.
  • 114. Cont… Examples of few spices:- English Nepali Aniseed Saunf Asafetida Hing Bay leave Tejpat Black cardamoms Alaichi Green cardamoms Sukhumel Red chilly Rato Khursani Cinnamon Dalchini Clove Lwang
  • 115. Cont… Cumin seed Jeera Fenugreek seed Methi Horse radish Sarsyu Mace Jaipatri ko phul Mint Babri Mustard seed Tori Nutmeg Jaiphal Carom seeds Jwano Pepper Marich Turmeric Besar
  • 116. 4.Fats and oils:- Fats and oils are nutritionally useful and, in some form, economical sources of energy and give a satiety value to the dish. They also contribute characteristic palatability, qualities of flavor and texture. They are popularly used as the medium of cooking. Fats are solid at ordinary temperature and melt when heated. Oils are liquid at ordinary temperature.
  • 117. Cont… • Various fats used in cooking are lard (pig’s fat), suet (beef fat), dripping, butter, margarine, ghee, hydrogenated fat etc. • Oils are extracted from coconut, palm, sesame, cotton seed, olive, peanut, mustard, corn and sunflower. Salad oil is a vegetable oil is used for dressings, etc.
  • 118. Processing of fat and oil:- • Extraction:- The oil is extracted from its source by crushing faking and then heating the material. The oil is dissolved in a solvent which has a low boiling point in which the solvent is removed by evaporation. The residue left after the oil has been extracted is a protein rich cake. • Refining:- After extraction, the crude oils are refined. • Bleaching:- The oil is then kept under vacuum, the fuller’s earth is added to absorb the color pigment. Fuller’s earth is absorbent clay used especially for removing grease from fabrics, as a filler or dusting powder.
  • 119. Cont… • Hydrogenation:- In this process hydrogen is added into the oil. The process of hydrogenation changes liquid oils into more solid plastic shortening and to increase the stability of the oils to prevent spoilage from oxidation. It becomes more stable and has a higher melting point as a result of the process. • Deodorizing:- Deodorization is the process which involves the use of steam to remove the volatile impurities. • Winterizing:- This is the process in which the temperature of the oil is lowered to a point at which the higher melting Triglycerides crystallize. Then the oil is filtered to remove these crystals. The precooling treatment to remove fat crystals is known as winterizing.
  • 120. Cont… • Filtration and packaging:- After the oil has been deodorized and winterized, it is filtered once and packed.
  • 121. Raising or leavening agent:- Raising is a process of enlarging the volume of any products without change in its original weight. This process is carried out by incorporating air inside the product. The method of making mixtures light or aerated may be made in several ways: 1.Shifting the flour. 2.Rubbing fat into flour. 3.Whisking or beating with • eggs for sponges, Swiss rolls and meringues, etc.
  • 122. Cont… • Whisking or beating with butter or margarine for puff or rough puffy pastry. • Whisking or beating with sugar and fat for creating method of sponge pudding and rich cake making. 4.Using yeast. 5. Layering of fat in a puff paste (known as lamination). During cooking, steam develops in between the layers of fat and paste in puff and flaky pastry, thus causing the pastry to rise.
  • 123. Cont… The expansion of these gases during baking increases the volume of the product and gives a desirable porous structure. The aeration of flour products in affected by the following: 1. Biological (yeast) 2. Chemical (Baking powder) 3. Mechanical (Whisking, Beating) 4. Lamination (Folding, Rolling) 5. Combination of the above
  • 124. Cont… 1.Yeast:- Yeast, is a fungus of a plant life. Found worldwide in soils and on plant surfaces, yeasts are especially abundant in sugary mediums such as flower nectar and fruits. The types are commonly used in the production of bread, beer, and wine. The small packets used contain billions of individual yeast cells, each of which can ferment approximately its own weight of glucose per hour. Dried yeast is 50% protein and is rich in B vitamins, brewer’s yeast is sometime taken as a vitamin supplement.
  • 125. Cont… Storage and quality points: • Yeast should be wrapped and stored in cold place. • It is ordered only as required It must be perfectly fresh and moist • It should have a pleasant smell. • Yeast should crumble easily. • It should be pale grey in colour • The yeast should be removed from the refrigerators and used at room temperature. • The more salt used the slower the action of the yeast.
  • 126. Cont… • Best temperature for yeast action is 21-27 degree centigrade. • The liquid of mixing the dough should be 36- 37 degree centigrade. • Temperatures over 5 degree centigrade destroys yeast. Yeast is used in bread dough, bun dough, croissants and brioche, Danish pastry and frying batters.
  • 127. Cont… 2.Chemicals:- Chemical aeration is brought about by the production of carbon dioxide from the action, in solution, of an alkali and an acid in the presence of heat. The acid and alkali in correct proportions (which is harmless to human digestion) is baking powder. With this method of aeration, the greater amount of gas generated after heat has been applied, i.e. when the goods are in the oven,i.e.
  • 128. Cont… Baking powder:- Baking powder is made from one part of sodium bicarbonate, two parts of cream of tartar. In some commercial productions, cream of tartar may be replaced by another acid product, e.g. acidulated calcium phosphate. When used under the right condition it produces the carbon dioxide. To produce co2 a liquid and the heat are needed. As the acid has a delayed action, only the small amount being given off when the liquid is added, the majority of the gas is released when the mixture is heated. Therefore cakes and puddings when mixed, do not loose property of the baking
  • 129. Cont… Therefore cakes and puddings when mixed, do not loose property of the baking powder if they are not cooked in a right away. Baking powder is used in sponge pudding, cakes and sconeHints on s and in sweet puddings and dumpling. using baking powder: • Mix the baking powder thoroughly with the flour. • Replace the lid tightly on the tin. • Measure accurately. • Do not slam oven doors in early stage of cooking.
  • 130. Cont… • Excess baking powder causes cakes and pastries to collapse in the middle and the dumpling to break up. • Insufficient baking powder result in close, heavy texture. • Use baking powder within one month of purchase.
  • 131. Cont… 3.Mechanical aeration:- It is incorporating air by whisking, beating and sieving. When sugar and eggs, fat and sugar, fat and flour or any combination of these are beating or whisked together, or flour is sieved, it works as aeration. Whichever way the air introduced into the mixing, be it by hand, whisk, spatula or by machine, it is still termed mechanical aeration.
  • 132. Cont… Air is incorporated into the mixing by one of the above means and is held these by the fat, eggs, or both; aeration is brought about by the expansion of the air in the hot oven, together with the water vapour pressure with the air bubbles. One of the best examples of mechanical aeration is the sponge cake, where a foam is produced from the eggs and sugar, the flour is than folded in the sponge and baked. The egg and flour proteins coagulate and the starch cooks thereby making the sponge set.
  • 133. Cont… 4.Lamination (folding, beating):- Lamination acts as a raising as a raising agent. In pastries folding and rolling helps to give the lift. When making puff pastry to build up a structure of fat and dough consisting of many layers so that when subjected to heat in an oven, it will expand and lift evenly, to produce goods with short heating properties. In the oven, the pastry, which consists of thin layers of dough separated by films of fat, comes under the influence of heat, and the gluten in the dough layers is caused to expand.
  • 134. Cont… 5.Combination:-Danish pastries are a combination of aeration by yeast and by lamination. For this, a rich yeast dough is made and butter is incorporated as for puff pastry In this, the pastry expands in volume because of the process of aeration by lamination, and at the same time is aerated by the action of yeast.
  • 135. 3.Sweetening When sweetening is used with other foods it enhances the combined sensations of colorful and flavor of the dish produced. It also adds its own sweetness, and is a versatile food product. Its uses in the kitchen are varied. Substitution of one sugar (castor, icing ) for another in a baking formula gives allowance for the difference in the sweetening effect.
  • 136. Cont… Sugar very in their sweetening quality and are available in the following forms- • Granulated sugar:-This is an all purpose white sugar, composed of large sized crystals. It is used for sweetening when liquids are present and for biscuits which required a hard, crunchy texture. if used in cakes and pastes, the crystals may not dissolve completely. • Icing sugar:- High quality granulated sugar is ground and sieved through fine mesh to produce a fine, white powdered sugar. Interior brands are more gritty and grey in color. Small qualities of calcium phosphate or starch are added to absorb moisture and assist the powdered sugar to retain its free flowing qualities.
  • 137. cont.. It is used mainly for decorative purpose, for royal and water icing, butter creams, modeling pastes and marzipans, as a dusting medium and also in certain types of biscuits. coating a baked paste with a layer of icing sugar and caramelizing it under the grill, or in a hot oven will give a clear, glass like surface glaze.
  • 138. Cont… • Castor sugar:-This is a white, fine, evenly graded crystallized sugar. It dissolves quickly and easily when mixed with other ingredients. It gives a smooth texture to rubbed in pastes, shortbreads and aerated goods that use the creaming or whisking method preparation,e.g. cakes, sponges and biscuits. • Loaf sugar:- This is made from large, composed blocks of granulated sugar, which are then cut into cubes. This method of manufacture produces the sugar most suited for sugar boiled because of its purity.
  • 139. Cont… • Pulverized sugar:- This is really a poor quality icing sugar having a coarse, gritty texture and grey in color. It is useful in goods like short pastry where it can easily dissolve in the small amount of liquid available. • Cube and preserving sugar:-This is a molded from of granulated sugar, mostly used for the service of beverages. Extra care must be taken if it is used for sugar boiling as the cubes tend to retain a residue on the surface from the moulds used in their production.
  • 140. Cont… • Nib sugar:- This is a sugar crystal in clusters to from lumps about 1/8 in. (3 mm) diameter. It is mainly used for decorating the tops of cakes and buns. • Brown cane sugar/Demerara sugar:- Demerara sugar is a partially refined, fairly dry, light brown sugar. Barbados sugar is a less refined, smaller grained, dark brown, moist sugar. Both give a dark color and characteristic flavor to puddings, rich cakes and biscuits, but they need partially dissolving before adding to mixture. This is really only suitable for decorative effect or for flavoring purpose. These sugar are also very popular served with coffee.
  • 141. Cont… • Treacle:- This is a dark colored, thick syrup with a slightly ‘burned’ flavor. It is made from the concentrated, filtered liquid molasses after the sugar has been extracted from sugarcane. Mainly used for rich fruitcakes, ginger cakes, puddings and biscuits. • Golden Syrup:- It is golden colored heavy syrup; it could also be termed a purified, inverted by-product of sugar refining. This could not be kept too long in storage before it is used since crystallization can occur and the syrup may become discolored. It should be perfectly clear and transparent and of a pale amber color, it is used for steamed and baked puddings, tartlets, flans and sauces. It may be used as a sweetening agent, but does have its own characteristic flavor which must be taken into account when using it.
  • 142. Cont… • Glucose:- This is available as a clear syrup or in a powder form. It is produced from starch, grapes or sucrose with the addition of a weak acid to invert the sugar. It can be with chocolate to make a pliable modeling paste, added to fondant to give a smoother and shinier finish, boiled with sugar to prevent crystallization and incorporated into cake mixtures to produce a moist product with a longer ‘shelf life’.
  • 143. Cont… • Fondant:- Although this can be readily by the patisserie, fondant purchased from the manufacturer is usually of much superior quality. It should be pure white, plastic, and devoid of any hard crust if packed properly by the manufacturer, Fondant should be used as possible and not left too long In store. • Honey:-This is a natural product mainly for table use. Obtained either as clear, golden coloured, thin syrup or as a thick opaque crystalline mass. For most patisserie uses, the clear thin syrup is best because it will blend more readily with other ingredients, it used for cakes, biscuits, brandy snaps and nougat.
  • 144. Cont… • Free sugar is defined by the World Health Organization and the US Food and Agriculture Organization in multiple reports as "all monosaccharide's and disaccharides added to foods by the manufacturer, cook, or consumer, plus sugars naturally present in honey, syrups, and fruit juices". It is used to distinguish between the sugars that are naturally present in fully unrefined carbohydrates such as brown rice, whole wheat pasta, fruit, etc. and those sugars (or carbohydrates) that have been, to some extent, refined (normally by humans but sometimes by animals, such as the free sugars present in honey). They are referred to as "sugars" since they cover multiple chemical forms, including sucrose, glucose, fructose, dextrose, etc.
  • 145. Cont… Storage:- All sugar products are hygroscopic, i.e they absorb moisture from the atmosphere. This is an advantage in the actual goods that contain sugar because it contributes to their keeping properties, but in storage dampness can cause considerable trouble. Providing sugar is kept dry and clean it will last indefinitely if stored in suitable containers, or left in the original packaging. It is advisable to use separate scoops and clean pans when weighting or measuring sugar to avoid contamination from other commodities that could spoil the product.
  • 146. Cont… Function:- 1. Low concentration of sugar speeds the effectiveness of baker’s yeast by providing an immediate, fast-cooking course of nourishment for its growth-thus hastening the leavening process. 2. The ability of sugar to crystallize gives a delightful variety in cookery. 3. Sugar gives puddings, breads, buns and bread rolls a good flavour (caramel), the characteristic golden brown colour, and a tender and even texture.
  • 147. Cont… 4. Fermentation is aided by sugar in brewing, wine-making and in the distillation of spirits. 5. Sugar has long been used as a preservative; it is an effective preservative and can dissolved in water at very high concentration. 6.It is energy food and can be stored for long time without getting spoilt.
  • 148. Milk (Le lait) Milk is the white and nutritious liquid produced by female mammals for feeding their young. The milk we use there in Nepal is obtained from cow, buffalo, yak and sometime goat and ewes also. Food value and composition of milk:- • Vitamins, A, B, C 0.2% • Calcium 0.3% • Phosphorous 0.2% • Protein 4.5% • Fat 4% • Carbohydrate 5% • Water 86%
  • 149. Types of milk • Whole milk:- whole milk is either pasteurized or homogenized and has a fat content of 3.9% • Skimmed milk:- Available in pasteurized and UHT from and has a fat content of 0.1%. • Semi skimmed milk:- Available in pasteurized from and has a fat content, between 1.5 to 1.8%. • Evaporated milk:- Concentrated and sterilized milk has a concentration about twice as that of original milk.
  • 150. Cont… • Condensed milk:- This milk is not pasteurized. Concentrated same as evaporated milk, sugar is added for preservation. • Dried milk powder:- Milk produced by the complete evaporation of water from the milk by heat, or any other mean, to produce solid powder. Treatment of milk:- • Pasteurization:- The milk is heated to 70c to 72 c for 15to 20 seconds and then cooled rapidly to 5c.
  • 151. Cont… • UHT (Ultra heat treatment):- Milk is homogenized and then heated to a temperature of at least 132 c for at packed under hygienic conditions. • Homogenization:- Milk is forced through a fine aperture which breaks up the fat globules to an even size so that they disperse evenly throughout the milk and therefore do not from a cream line. Milk product:- Cream (La cream):-Cream is the lighter portion of the milk, which is skimmed off from the top of the milk and should contain fat least 18% of butter fat. It consists of almost all nutrients of milk. The water content in cream is very less in comparison to the milk, however fat content is high.
  • 152. Cont… Yogurt is known and consumed in almost all parts the world. It is traditionally made by adding common Lactobacillus bacteria to raw milk. The culture is produced by taking a portion from previous batch of the curd. In modern and commercial yogurt making, a blend of concentrated sterilized milk and milk solids is inoculated with the bacteria. In this process, lactose (milk sugar) turns into lactic acid. there are two distinct variation in the final processing of yoghurt. Stir type yoghurt gives a smooth cream like consistency. However set type yoghurt is live yoghurt.
  • 153. Cheese:- Milk is popular food product made from the milk of cows, ewes, goats buffalo, camels and yaks. It contains protein, carbohydrate, minerals, vitamins and water. Therefore, it is an excellent body building energy producing food. Cheese, the dairy product is made from coagulated milk. To make milk curdling or coagulation, special bacteria or an enzyme called rennet is added. Then milk solid is drained in a mould.
  • 154. Cont… Then milk solid is drained in a mould. The composition of cheese will vary according to the types of milk, degree of heat and process. The used milk may be skimmed or semi-skimmed. Five liter of the milk approximately produces 500 gram.
  • 155. Cheese Production:- Milk Warm Add starter rennet GEL Cut Mild heat (32-34˚c) Medium high heat (38-42˚c) Whey separation Whey separation Whey separation Curds Curds Curds Add Salt Add Salt Add Salt Place in mould Low pressure press Short maturation period ( 8 weeks ) Soft cheese E.g. Camembert Place in mould Place in mould Medium pressure press High pressure press Medium maturation period (2-3 months ) Long maturation period (3 months ) Semi hard cheese E.g. Edam ball Hard cheese E.g. parmesan Drain to form fresh curd cheese Medium heat (34-36˚c)
  • 156. Cont… Modern method of cheese making involves four major steps:- • Processing the milk:- Acidity in the milk is tested and made sour by using bacteria to produce lactic acid. • Separating the curd:- Rennet is added in the milk to curdle. The curd is stirred, warmed and then allowed to settle. • Treating the curd:- The curd is whipped, salted and then put into the moulds. The degree of pressure upon cheese in the mould, determines the hard and the soft cheese to be produced.
  • 157. Cont… • Ripening:- Cheese is removed from the mould and is then kept in special storage shelves to mature and develop flavor. Types of cheese:- There are more than 300 kinds of cheese and they have over 2000 brand names. Many cheeses are named after the town or community where they are made. For example, Roquefort cheese which is made near Roquefort, France.
  • 158. Cont… Cheese is classified into four groups according to The moisture content. The more moisture the cheese has, the softer it is. Cheese may also be grouped according to its taste; mild, medium or sharp. Following are the 4 main types of cheese:- • Soft cheese • Semi-soft cheese • Hard cheese • Very hard cheese
  • 159. Cont… • Soft cheese:- Cottage cheese and cream cheese are the two most popular kinds of soft cheese. Soft cheese is generally unsalted and is of a delicate flavor and velvet consistency. Cream cheese has a high butter fat content. Some soft cheese like Brie and Camembert develop a crust. This crust releases enzymes that soften the cheese and develop its flavor.
  • 160. Cont… • Semi soft cheese:- Semi-soft cheese has steak of blue mould running through them. The mould, which is added during the cheese making process, gives the cheese a special flavor. E.g. Blue, Brick, Stilton, Munster, Limburger, Roquefort, etc. • Hard cheese:- Cheddar, Edam, Gruyere, and Swiss are popular varieties of hard cheese. Gruyere and Swiss cheese have holes called eyes.
  • 161. Cont… Cheese manufacturers from the eyes in the cheese by adding bacteria that produces bubbles of carbon dioxide gas the cheese. When the cheese is sliced the bubbles become holes • Very Hard Cheese:- This includes Asiago, Parmesan, Romano and Sapsago. People usually grind this type of cheese and sprinkle over foods like as soups, vegetable and pizza, etc.
  • 162. Cont… Food value:- Cheese is an important item to be included in our daily diet. Cheese consists of fat, protein, minerals and vitamins. Therefore it is considered as an excellent body building, energy giving and protective food. Cheese can be eaten alone or it can be served on biscuits, in sandwiches, in salads and in cooked foods.
  • 163. Cont… Uses of cheese:- • Soups:- Grated Parmesan cheese is served as an accompaniment to many soup like minestrone. It can also used to from a crust on top of brown onion soup. • Farinaceous dishes:- A grated hard cheese, usually Parmesan, is served as an accompaniment to most pasta dishes such as spaghetti, ravioli, cannelloni, etc. • Egg dishes:- Cheese omelets, Poached egg Florentine.
  • 164. Cont… • Vegetables:- Cauliflower Mornay. • Fish dishes:- Scallops mornay, Fish pie, etc.
  • 165. Eggs (Oeuf):- Science define egg as a cell from which a leaving organism takes birth and grows. All animals (including birds) lay eggs, except animals which give birth to babies. The most commonly used eggs for table use are hen, duck, turkey, fowl, quall, etc. hen’s egg is the most commonly used among them. The eggs are the round or oval shapes reproductive body laid by the female birds, fishes and animals. Eggs are versatile food commodity which suitable for the preparation of a wide range of product and dishes. Eggs are that type of commodity which play very important roles in many items and menu.
  • 166. Cont… Eggs can be used as a complete dish, to enrich other dishes, for binding and to coagulation, leaving, emulsification of fats and oil. Eggs is rich in proteins. It also contains iron, vitamins A and D. An egg is a compact and almost complete food. It is equal to seventy calories of energy and contains carbohydrates, vitamin, fats minerals, salt and water which are very necessary for our body. It is also known as energy yielding and body building food.
  • 167. Structure of An Egg:- • Shell:- It is the outer covering of the egg and is composed of calcium carbonate. It may be white or brown depending upon the breed of the chicken. The color of the shell does not affect cooking quality, character or nutrition. • Yolk:- This is the yellow portion of an eggs. color of yolk varies with the feed of the hen, but does not indicate the nutritional content. • Chalazae:- These are twisted cordlike stands of the egg white. They anchor the yolk in the centre of the egg. Prominent chalazae indicate high quality.
  • 168. Cont.. • Shell membranes:- Two shell membranes, inner and outer membranes. Air cell forms between these membranes. • Air cell:- It is the pocket of air formed at the large end of the egg. This is caused by the contraction of the contents on cooling after the egg is laid. The air cell increases with the age of the egg as there is considerable amount of moisture loss. The eggs are stored with the large side facing up to keep the yolk in the centre. • Thin Albumen:- It is nearest to the shell. When the egg is broken there will be a clear demarcation of the thin and thick albumen. As the egg gets older these two albumens tend to mix into one another. This is again a test of good and fresh egg.
  • 169. Cont… • Thick Albumen:- It stands high and spreads less than the thin white in a high quality eggs. it is an excellent source of riboflavin and protein. Composition of main nutrients in raw eggs:- Water 73% Protein 13% Fat 13% Mineral 1% Storage of egg:- Eggs should be stored in a cool place but not in a dry place. A refrigerator at the temperature of 0 to 5c (32-41F) is suitable.
  • 170. Cont… Commercially, eggs are stored at just above freezing point in an atmosphere where the humidity and the carbon-dioxide content of the air are controlled. They can be kept for up to nine month under these conditions. Uses of egg:- uses of egg in the cookery are multi grounded. Following are some of the important uses of egg: • Thickening:- Egg is used as a thickening agent in different soups and sauces, e.g. ice cream, sweet corn soup, mayonnaise sauce,etc.
  • 171. Cont… • Binding:- Egg is used in cutlet or croquette mixture as a binding agent, which avoid the product to break up while deep frying. • Coating:- Egg is used in coating different food stuffs before cooking which prevent the juices to come out e.g. French toast, fried fish.etc. • Glazing:- Egg glazing gives a good shining to the product. E.g. breads rolls and sticks.etc. • Enriching:- Addition of egg enriches the nutritive value of the product e.g. fried rice, egg sandwich, sugar paste and batter.etc. • Lighting:- Egg is considered as a lighting agent. It improve the volume of the product without raising the weight e.g. making the dessert like orange soufflés and chocolate mouse.etc. • Emulsifying:- Egg with fats or oils give a good emulsion when mixed together e.g. mayonnaise sauce and hollandaise sauce.
  • 172. Cont… • Clarifying agent:- Egg is used as a clarifying agent in certain items. Egg white, when added to a liquid and heated, slowly it entraps to the base and takes out the impurities with it. Egg is used in clarifying consommé. • Garnishing:- egg will provide color and variety to the hors d’ oeuvres and appetizers. • Main meals:- egg can be used as a main meal in the breakfast menus. E.g. fried egg.etc.
  • 173. Cont… • Classification of eggs by US standards:- Egg size Weight (g) Jumbo 73 Extra large 63 Large* 53 Medium 45 Small 40 Peewee 35 and below • Classification of eggs by European standard:- Egg size weight (g) Extra large 73 Large 63 Medium 53 Small 45 and below
  • 174. Farinaceous product (Pasta): The term farinaceous is derived from the Latin word Farina which means flour. Farinaceous food is starchy and floury food. The various ingredient used to make farinaceous product are flour, salt, water and sometime eggs. it is pressed in to dough, stretched, molded and formed in to many varieties. Pasta is the national dish of Italy which is made from durum wheat that has been milled to produce semolina, water, eggs salt and vegetable coloring are added to make a dough than stretched molded and formed in to many varieties.
  • 175. Cont… According to Italian law, pasta can only be made by using durum wheat or durum semolina. It is now readily available and used in making many side dishes as well as main dishes. Pasta is low in fat, high in fiber and a good source of protein. It also contains complex carbohydrates, which the body digests slowly. The gradual release of energy makes pasta a favorite dish for long distance runners slowly. The gradual release of energy makes pasta a favorite dish for long distance runners. When making delicious pasta dishes, be sure to choose a pasta shape and sauce that complement each other. Thin pasta should be served with light thin sauce and thicker pasta work well with heavier sauces.
  • 176. Cont… Pasta dishes can often served with different types of accompaniments or sauces. Pasta carbonara, spaghetti with tomato sauce and lasagna are some of the popular pasta dishes served in international cuisine. Cream and cheese are the two main ingredients that are add to almost all pasta dishes to makes a delicious side dish or main dish.
  • 177. History of Paste: The history of pasta is still speculative. In many countries pasta like food has been eaten for centuries. Pasta has been an Italian tradition for hundred of years. To passionate Italian pasta is poetry. They are so devoted to their national dish that is why they have pasta museum in pontedassio, Italy. The Italian Marcopolo, has been given credit for introducing pasta to Italy. However there is evidence that the ancient Etruscans in Italy were eating pasta at least 1600years before marcopolo was born. Further more the Chinese are known to have been eating a noodle-like food, as early as 3000 B. C. it is also believed that the ancient Greeks, Romans and even Arabs had discovered the simple delight of pasta long before marcopolo was around. What ever its origin, that is no doubt that pasta is the national dish of Italy.
  • 178. Buying &Storage of Pasta:- Pasta is divided into two groups, dried pasta and fresh pasta. There are nearly 300 different shapes and varieties of dried pasta in Italy. According to the Italian law dried pasta must be made with 100% durum semolina flour and water. Dried pasta can be stored for longer period of time as compared to the fresh pasta. It is recommended to store dried pasta in a closed packet or air- tight container in order to protect from insects and moisture. Fresh pasta can be made with slightly different way than the dried variety. Fresh pasta has been made in households throughout Italy for generations.
  • 179. Cont… It is often served with cream sauces or a simple sauce of butter and sage while light tomato sauce are reserve for the summer mouths. Actually fresh pasta are stored or kept in refrigerator for 2 – 3 days only. Left over pastas can be refrigerated in a sealed container for 2 – 3 days. Pasta is available in various forms and shapes so while buying any kind of pasta the following points should be kept in mind. • When buying pasta look for a well made brand that uses the best ingredients such as only semolina flour for dried pasta.
  • 180. Cont… • Pasta should be tightly sealed and free from moisture. • Noodles and pastas should not be broken. • Always check the manufacturing date on the packet of pasta. The production process of pasta:- • Make a dough:- in the first step, mix all ingredients together and make dough. • Knead the dough:- in the second step the dough is kneaded nearly for twenty to twenty five minutes. • Press and Extrude the dough:- in this step, the dough is placed in a water lined press which is kept at a temperature high enough to keep it in a pliable form. It is then extruded under pressure into the desired shape.
  • 181. Cont… • Drying:- after the dough is extruded it is dried. Figure: production of pasta: 1. Drum wheat and other ingredients 2. Mixing the dough 3. Kneading 4. Pressing and extruding 5. Drying 6. Packing = PASTA
  • 182. Types of Pasta:- Fresh or dried Italian pasta made from strong flour, egg, oil, water & seasoning. • Types:- Spaghetti, Macaroni, Lasagna, Noodles, Fettuccini, Cannelloni, Penne, Tortellini, Ravioli, Tripolini, Fusilli, Bucatini, etc. • Cooking method:- - Boiling: - Plenty of boiling salted water. - Cook dried pasta for approx 12- 15 minutes. - Cook fresh pasta for approx 6 minutes.
  • 183. Cont… • Presentation:- - Typical sauces - Tomato – Napolitaine sauce - Cheese - Meat- Bolognaise sauce
  • 184. Condiments:- Spices are strongly flavored fresh or dried roots, bark, shoots, or even seeds of plants. These are aromatic substances that have distinct fragrance, taste, or flavor and hence, they are used to season food. Apart from seasoning food, spice are used extensively all around the world to flavor wines to produce perfumes, cosmetics, and even medicines.
  • 185. Cont… Some examples are mace, cinnamon, cloves garlic, leek, saffron, cardamom, chilies, nutmeg, asafetida, aniseed etc. There are many ways in which spices can be classified. One of the ways is to classify them on the basis of parts they come from for example, bark spices, leafy spices, etc; but in kitchens, chefs usually classify spices into fresh spices or dried spice. The dried spices are further classified into whole spices or ground spices. There could another classification of spices whereby they are classified on the role they play in the food. The classification could thus be as follows;
  • 186. Cont… • Hot spices:- Chilly, Pepper, etc. • Mild spices :- Paprika • Coloring spices:- Saffron, turmeric, etc. • Aromatic spices:- cardamom, cloves, etc.
  • 187. Balance in recipes:- Balance in recipe is the standard tool which fixes up the standard of the food to be maintained in terms of taste, flavor, color and texture or consistency, each time it is prepared. The balance in recipe provide assurance that the preparation will not fluctuate from one day to the next regardless of who is preparing the food. To maintain the quality in overall aspect of food, the balance in recipe must be followed correctly. Importance in recipe are given below: • It helps in developing a complete dinning standard of food items to be prepared in a F & B outlet.
  • 188. Cont… • It helps in the correct use of ingredients in every item to be prepared. • It helps in minimizing the cost factor by providing the use of accurate weight of ingredients used. • Balance in recipe helps to round up daily food cost projection. • It helps to minimize time of preparation.
  • 189. Substitution of raw materials:- Some times the raw materials are not available in the kitchen and we use another or substitution of other raw material and produce final dish. The substitution of raw material gives the originality of the dishes. It also provide the same flavor and taste of the original Food. Some example of substitution of raw materials are given below:- Original raw material Substitution raw material Corn flour White flour, whole meal Stock Chicken cube Honey Thick sugar syrup Lemon Vinegar, etc.
  • 190. Making of a Good Sauce:- Following are the points to be kept in mind while making a good sauce. • Always use good quality stock to make sauces. The sauce for chicken should be made only with chicken stock and so on. • The sauce should be smooth and glossy unless specified for a purpose. If the creamy sauce is lumpy, it could mean that the ratio of flour and butter is incorrect. Adding hot liquid to the roux quickly and not stirring continuously could also result in lumpy sauce. • Always season the sauce in the end, as the reduction of the sauce will result in a salty sauce.
  • 191. Cont… • Never allow a skin to form on top of a sauce as this will result in lumps, when mixed later. To avoid the formation of the skin, do the finished sauce with butter or cover it with a greased paper. • Cook the sauce for long time, this would intensify the flavors in the sauce and it would also provide a gloss to the sauce. To make the sauce glossy, pass it through a muslin cloth. • Skim the sauce whenever necessary. • Always use correct utensils to make sauces. Cooking white sauce in an aluminum container with a steel whisk will make the sauce turn greyish black and citric sauce made in copper vessels will also discolor them.
  • 192. Cont… • The flavor of the main ingredient should stand out in the sauce. Extra flavoring such as mirepoix, should not overpower the flavor of the main ingredient used. • For white sauce use only white mirepoix and vice versa. • Check the seasoning in the cold sauce before serving. • Add cream and liaisons only in the end and do not boil the sauce. • Always cook the flour before adding to a sauce as a thickening agent, otherwise it will taste raw. • While storing the sauces in the refrigerator, keep them unfinished. • Never store the sauce beyond two days, as the quality will deteriorate.
  • 193. Kitchen Terms • Abats Meat items such as offals, heads, hearts, liver, kidney etc. • Aigulettes Thin strips of the fish, breast of poultry, cut lengthwise. • Aging To improve the tenderness of meat which is held at a cold Temperature. • Ala According to the style of a standard in vogue, such as a la Francaise or according to the French way. • Ala Bourgeoise Family style- plain. • Ala Broche Cooked and roasted on a skewer. Meat or sea food served On a skewer. • Ala carte Foods prepared to order; each dish priced separately. • Anglaise To cook a l’anglaise means to cook plainly in water. It also Means a preparation of a dish dipped in egg, and bread crumbed and fried.
  • 194. Cont… • Appetizer It is the first course, and stimulates the appetite. • Aromates Vegetables like carrots, turnips, onions, leeks, herbs and spices that impart aroma to the dish they are put in. • Au bleu In French it means underdone i.e. the meat is not cooked Properly. Another meaning is preparing and cooking of a live trout in cooking liquor. • Au four Baked in oven. • Baba A yeast raised cake. A famous variety is flavoring and Soaked in rum before serving, fruit, whipped cream is added. Baba au rum is soaked in rum. • Bain Marie A hot water bath in which utensils containing various culinary preparation are immersed to warm or for the purpose of poaching and reheating.
  • 195. Cont… • Baking Usually the food is put in the oven and cooked by dry heat. • Barbecu A party in which usually meat is basted and roasted in front of the people. It is usually held in the open. Meat roasted in open fire is known as barbecued meat. • Baste To moisten food product with drippings or fat while Cooking. The other term for it is spooning of fat. • Bacon A double sirloin and rump of beef also the saddle and two legs or lamp. • Batter Mixture of flour and liquid of a consistency that can be stirred. Batter could be plain or with egg.
  • 196. Cont… • Beating Regular lifting motion to bring mixture to smooth texture. • Bechamel A basic sauce, white in color prepared with flour, butter and milk. • Beurre noir Butter heated to a very dark brown color. • Beurre manie Equal quantities of flour and butter put in a sauces etc. for thickening. • Beignets Fritter, savoury or sweet e.g. Banana beignet. • Bind Hold together, to the croquette mixture, egg is added to bind. • Bisque A thick sauce or soup from shellfish or game. • Blanc White
  • 197. Cont… • Blanching To submerge in boiling water for a short time. It is down in many ways, tomatoes are dipped in boiling water blanch i.e. to remove the skin. Cauliflower is dipped in boiling water to white the color; French fried potatoes are put in hot to let a skin from and to partially cook them. • Blend Thorough mixing of two or more ingredients. • Bombe A frozen dessert. A combination of two or more frozen mixture (ice cream, sherbets or mousse) packed in a round or melon shaped mould and frozen. • Bouillon Soup made of stock which is not as strong as consommé but stronger than broth.
  • 198. Cont… • Bouquet garni A bunch of fresh herbs such as parsley, bay leaf, thyme tied together in a muslin cloth, to flavor soups, stews and removed before dish is served. • Broil The ancient term for grilled. • Buffet Display of ready to eat foods. Often self service from a table of assorted foods. • Canapé Small pieces of fried or toasted bread topped with a wide variety of colorful appetizers. • Carte du jour Menu of the day. • Caramelize To heat sugar until it turns dark brown. Used for coating moulds and flavoring dishes.
  • 199. Cont… • Casserole An earthenware or Pyrex fire-proof dish with a lid. • Caviar Salted roe or eggs of fish, usually sturgeon, served as a sandwich spread or in plates as appetizers. • Champignons Mushrooms • Chantilly cream Whipped cream. • Chateaubriand A steak cut from the head of the beef fillet usually broiled. The steak has been named after the viscount of chateaubriand. • Chinois A conical shaped wire mesh strainer. • Cloute Studded e.g. clove, bay leaf in an onion. • Consomme Clear soup made minced meat, aromatic vegetable, herbs and stock etc. It is clarified with egg white. • Crepe Pancake.
  • 200. Cont… • Croquettes:-Thick white sauce or mashed potato base, plus minced meat, fish or vegetable shaped as pipes dipped in beaten eggs, bread crumbed and deep fried. • Croutons:-Small dices of fancy shapes or fried or toaste bread used as a garnish for soups or as under liner for all kinds of canapés. • Cuisine:-Art of cooking, Preparation in the kitchen. • Darne:-A section of fish cut across the bone of a large whole round fish. • Demi:-Half. • Dripping:-The fat and juice which drops from roasting meats. Animal fat is also called dripping.
  • 201. Cont… • Egg wash:-Brush food item with mixture of egg and little water. • Emulsion:-A mixture of oil and yolk incorporated, does not separate on standing, e.g. mayonnaise, hollandaise. • Entrée:- A main dish of meat or poultry for an informal meal. • Entremet:-Refers to the sweet course, cold or hot. • Estouffade:-Brown stock. • Fillets:-Boneless flesh found under the loin of beef veal or pork. • Florentine:-With spinach. • Foie gras:- Fatted goose liver. • Forrce meat:-Mixture of minced or chopped meat and seasoning used for stuffing.
  • 202. Cont… • Fritter:-Small pieces of vegetables, fruits, cheese etc.dipped in batter and deep fried. • Garnish:-To embellish, to decorate, farniture in Frech means, to garnish. • Gherkins:- Small cucumbers (a few days old) usually pickled. • Glaze:-A semi transparent or glossy coating. Also to color. • Hors d’ouvres:-Small relishes or appetizers. Served as first course of a meal. • Jardiniere:-vegetables cut into batons. • Juliennes:-Refer to vegetables and meat cut into fine strips (match size) for soups and salads. • Junket:-It is light easily digestible dish, good for invalids and children. It is a set milk product because of the addition of rennet. It can be flavoured.
  • 203. Cont… • Liasion:- Cream and eggs, blood, flour are used as thickening agents for soups and sauces. • Marinade:-A spiced mixture of vinegar, oil, spices or wine. • Masking:- To cover completely, (usually with a sauce). • Menu List of fare. • Mirepoix:-Roughly cut vegetable like carrots, onions, celery. • MIse-en place:- Basic preparation in the kitchen before serving. • Mousse:- Applied to a very light dessert generally prepared with whipped cream, egg white, gelatin and sugar etc. chilled and frozen. • Navarin:- Mutton stew with carrot and turnips.
  • 204. Cont… • Parmesan:-Italian cooking cheese. Hard sharp cheese, used as garnishes for soups and used for sauce etc. • Piquant:- Highly seasoned. • Plat du jour:-Special dish of the day. • Rechauffe:-A re-heated dish. • Salami:-Sausage of pork, beef, highly seasoned. • Souffle:-light puffed baked custard. • Supreme:- A fillet of a deboned fish or breast of a chicken. It is the tender portion of the bird. • Table d’ hote:-Fixed price meal. A meal of definite number of courses. • Whipping:- Rapid beating to increase the volume of mixing air. • Zest:-The rind of orange or lemon grated and used for flavour • Zuppa:-Italian soup.
  • 205. Cereals:- Cereals are cultivated grasses, which produce grains and used for human consumption. All cereals products contain starch. The nutritional value of cereals depend on their starch and carbohydrate content. The dishes of wide variety of cereals are served in breakfast and lunch. • Barley:- Barley is important cereals in our common life. About half of the worlds crop is used as livestock feed, the rest for human food and for malting. Most beer is made from malted barley, which is also used in distilled beverage.
  • 206. Cont… • Wheat:- Cereals may be eaten as grain or as flour. Wheat flour is finely grounded cereals. The most commonly used flour is the wheat flour. The wheat flour are processed in different manners and are known by different names such as- 1. Whole meal:- the whole meal flour contains 1oo% of the whole grain including brain. 2. Wheat meal:-This flour contains 85 – 95% of the whole grain. 3. White flour:- Contains 72 – 85% of the whole grain. It does not contain bran. It is the endosperm only. This is ideal flour for many modern bakery such as bread, dough, pastries and cake etc.
  • 207. Cont… 4. Self raising flour:- It is white flour with the addition of cream of tartar and bicarbonate of soda, which has chemical raising powder. It is necessary to used cakes and pudding. 5. Semolina:- it is granulated hard flour prepared from the central part of the wheat grain. That makes strong flour like durum wheat grown in Canada and USA. • Rice:- Rice needs a wet atmosphere and is grown chiefly in India, South America, Italy, USA and the Terai region of Nepal. There are three types of rice used in Nepal are:- 1. Long grain rice:- Narrow and pointed grain with firm structure. Example- Basmati, panta etc, used in making savory items, plain boiled rice, pulao etc.
  • 208. Cont… 2. Medium grain rice:- Medium sized grain with firm and soft structure. Example- Carolina, mansuri,etc. used in sweet and savory dishes. 3. Short grain rice:- short and rounded grain. Example, Arborio. Used for making pudding and sweet dishes. • Oats:- Oats is one of the hardest and is grown in large quantities in Scotland and north England. Oat is mainly used as cooked breakfast cereals. Oats are divided into two ways according to the use: 1. Rolled or flakes:- porridge. 2. Ground ( coarse, medium and fine ):- porridge, thickening soups, coating foods, cakes and biscuits.