The document discusses forcemeats, which are ground seasoned meat mixtures used to stuff foods or make dishes like pate. It describes the key components of forcemeats including the meat, binder, seasonings, and additives. Different types of forcemeats are outlined such as country style, straight method, gratin style, and mousseline style. Forcemeat composition and preparation guidelines are provided along with examples of seasoning blends for various forcemeats.
Aspic and gelee play an important role in cold dishes and help with presentation. Aspic is clarified meat or fish stock set with meat, fish or vegetables. Gelee is stock reduced to a gelatinous consistency. Aspic jelly must be crystal clear, lightly golden in color, and have the proper consistency to be neither too rubbery nor too loose when set. There are various methods for making aspic jelly, from using bones and skin to make stock to using store-bought powder. Aspic jelly is used to coat meats and in various decorative presentations and enhances the flavor of cold dishes while keeping them fresh.
Spice powders like garam masala and kolhapuri masala impart reddish or dark brown colors to curries. Onions browned in oil provide different hues depending on whether boiled or fried onion paste is used. Turmeric gives a bright yellow color and is commonly used in white gravies. Red chili provides reddish or orange colors depending on whether used as a paste or powder. Saffron lends a pale apricot tint and is one of the most expensive yet impactful coloring agents. Green pastes from herbs and vegetables contribute body and hue to dishes. Sugar caramelizes upon heating and is used to darken some curries like kasha mangsho from Bengal. Certain flowers like
After this topic, you will be able to define :
Introduction of Larder Work
Equipment found in the larder
Layout of a typical larder with equipment and various sections
Essentials of Larder Control
Importance of Larder Control
Functions of the Larder
Hierarchy of Larder Staff
Sections of the Larder
Duties & Responsibilities of a larder chef
Chapter 15 galantine, ballotine, roulade and parfaitDr. Sunil Kumar
This document provides definitions and preparation instructions for various cold meat dishes including galantine, ballotine, roulades, and parfait.
[1] Galantine involves deboning poultry or game and stuffing it with a forcemeat before poaching. Ballotine is similar but uses a boneless leg portion. Roulades can be any food item that is rolled up before cooking.
[2] Preparation of galantine involves deboning meat, seasoning it, adding a forcemeat stuffing and garnish, then rolling and poaching. Ballotine is also stuffed and rolled but is braised or baked rather than poached.
[3] Parfait
Chaud-froid is a sauce that is applied hot but served cold. It adheres to food due to its high gelatin content. There are two primary methods for making chaud-froid - the classical method uses béchamel or velouté sauce reduced with stock, while the contemporary method omits the roux for a less starchy texture. Chaud-froid can be applied via ladling or dipping and is decorated before serving to look sparkling and fresh.
This document provides information on forcemeats, which are emulsified meat and fat mixtures used to make items like pâtés, terrines, and sausages. It discusses various forcemeat methods including the straight method using equal parts meat, fat, and a dominant meat; the country-style coarse method using additional binders; and the mousseline method using cream and eggs for a light texture. Key forcemeat ingredients are described such as meats, fats, binders, salts, cures, and flavors. Proper grinding and emulsification techniques are also outlined.
The document discusses various types of sauces that are commonly used in French cuisine. It defines what a sauce is and lists common thickening agents like roux, slurry, beurre maine, and liaison. Specific sauce types covered include bechamel, veloute, espagnole, tomato sauce, hollandaise, and mayonnaise. It provides recipes for these sauces and lists various derivatives that are made by adding ingredients to the base sauces.
STOCKS
Composition of stocks
mirepoix
PRODUCTION OF STOCKS
4 Types of Basic Stocks
white stock
brown stock
fish stock
vegetable stock
procedure for making stocks
Aspic and gelee play an important role in cold dishes and help with presentation. Aspic is clarified meat or fish stock set with meat, fish or vegetables. Gelee is stock reduced to a gelatinous consistency. Aspic jelly must be crystal clear, lightly golden in color, and have the proper consistency to be neither too rubbery nor too loose when set. There are various methods for making aspic jelly, from using bones and skin to make stock to using store-bought powder. Aspic jelly is used to coat meats and in various decorative presentations and enhances the flavor of cold dishes while keeping them fresh.
Spice powders like garam masala and kolhapuri masala impart reddish or dark brown colors to curries. Onions browned in oil provide different hues depending on whether boiled or fried onion paste is used. Turmeric gives a bright yellow color and is commonly used in white gravies. Red chili provides reddish or orange colors depending on whether used as a paste or powder. Saffron lends a pale apricot tint and is one of the most expensive yet impactful coloring agents. Green pastes from herbs and vegetables contribute body and hue to dishes. Sugar caramelizes upon heating and is used to darken some curries like kasha mangsho from Bengal. Certain flowers like
After this topic, you will be able to define :
Introduction of Larder Work
Equipment found in the larder
Layout of a typical larder with equipment and various sections
Essentials of Larder Control
Importance of Larder Control
Functions of the Larder
Hierarchy of Larder Staff
Sections of the Larder
Duties & Responsibilities of a larder chef
Chapter 15 galantine, ballotine, roulade and parfaitDr. Sunil Kumar
This document provides definitions and preparation instructions for various cold meat dishes including galantine, ballotine, roulades, and parfait.
[1] Galantine involves deboning poultry or game and stuffing it with a forcemeat before poaching. Ballotine is similar but uses a boneless leg portion. Roulades can be any food item that is rolled up before cooking.
[2] Preparation of galantine involves deboning meat, seasoning it, adding a forcemeat stuffing and garnish, then rolling and poaching. Ballotine is also stuffed and rolled but is braised or baked rather than poached.
[3] Parfait
Chaud-froid is a sauce that is applied hot but served cold. It adheres to food due to its high gelatin content. There are two primary methods for making chaud-froid - the classical method uses béchamel or velouté sauce reduced with stock, while the contemporary method omits the roux for a less starchy texture. Chaud-froid can be applied via ladling or dipping and is decorated before serving to look sparkling and fresh.
This document provides information on forcemeats, which are emulsified meat and fat mixtures used to make items like pâtés, terrines, and sausages. It discusses various forcemeat methods including the straight method using equal parts meat, fat, and a dominant meat; the country-style coarse method using additional binders; and the mousseline method using cream and eggs for a light texture. Key forcemeat ingredients are described such as meats, fats, binders, salts, cures, and flavors. Proper grinding and emulsification techniques are also outlined.
The document discusses various types of sauces that are commonly used in French cuisine. It defines what a sauce is and lists common thickening agents like roux, slurry, beurre maine, and liaison. Specific sauce types covered include bechamel, veloute, espagnole, tomato sauce, hollandaise, and mayonnaise. It provides recipes for these sauces and lists various derivatives that are made by adding ingredients to the base sauces.
STOCKS
Composition of stocks
mirepoix
PRODUCTION OF STOCKS
4 Types of Basic Stocks
white stock
brown stock
fish stock
vegetable stock
procedure for making stocks
The five mother sauces are Béchamel, Velouté, Espagnole, Tomato Sauce, and Hollandaise. These basic sauces can be used to create over 100 derivative sauces by adding additional ingredients. The mother sauces were traditionally prepared in large batches and then portions were taken to create different sauces. Common techniques involved in making the mother sauces include making roux, simmering stocks, and creating emulsions.
Forcemeat is the base for charcuterie products and is made by mixing meat and fat. Charcuterie involves cured meat products like sausages, which are made with forcemeat stuffed into casings. There are many types of sausages from different countries that vary in shape and filling but generally contain meat, fat, spices and curing agents. Special equipment is used to produce sausages and other charcuterie items.
The document discusses the five mother sauces of cooking - Béchamel, Veloute, Espagnole, Hollandaise, and Tomato Sauce. It provides details on how each sauce is traditionally prepared, including necessary ingredients and cooking methods. Specifically, it explains that Béchamel is a white sauce made with a roux and milk, Veloute uses stock instead of milk, Espagnole is a brown sauce made with vegetables and stock, Hollandaise is an emulsion of butter and lemon, and Tomato Sauce is made from tomatoes and vegetables. Variations for each mother sauce are also listed.
This document provides definitions and classifications for hors d'oeuvres and appetizers. It begins by defining hors d'oeuvres according to Escoffier as small tidbits meant to stimulate appetite or spirit. Hors d'oeuvres can be solid or liquid and are served before the main course. The document then classifies hors d'oeuvres based on ingredients like meat, fish, eggs, vegetables or fruit. It also distinguishes between cold hors d'oeuvres, hot hors d'oeuvres, zakuski, and canapés. Zakuski are large Russian hors d'oeuvres topped with meats, fish or vegetables
The document discusses various types of stocks and sauces that are important in cooking. It describes how stocks are made by slowly simmering bones, meat, vegetables and water. Common types of stocks include white stock, brown stock and fish stock. It also explains the five mother sauces in classical French cooking - bechamel, veloute, espagnole, tomato and hollandaise sauce. Each mother sauce has derivatives that are made by adding ingredients to the basic preparations. The document provides recipes and methods for making different stocks and sauces.
This document contains recipes for traditional Kashmiri cuisine including Kashmiri pulao, Kashmiri roti, mutton rogan josh, dum aloo Kashmiri, and phirni. The recipes provide lists of ingredients and their quantities needed to make each dish.
This document provides definitions and classifications for different types of soups. It discusses thin soups like broth and consommé, thick soups like puree, cream, veloute, bisque and chowder. It also covers cold soups, international soups, and accompaniments and garnishes for soups. Key points covered include the clarification process for making consommé, different varieties of consommé, and proper temperatures for serving hot and cold soups.
This document discusses marinades, cures, and brines used for preserving meat and adding flavor. Marinades contain oil, acid, aromatics, and seasoning and are used to tenderize meat and add flavor. Cures surround meat with salt and curing agents to inhibit bacteria growth and preserve the meat. Brines are salt solutions used to cure meats through soaking, injection, or spraying. The document provides recipes for different marinades, discusses factors that impact curing times, and explains the components and process of making brines.
The document discusses non-edible displays that can be used to decorate buffet tables. It describes various artistic displays that can be made from materials like ice, tallow, butter/margarine, salt, sugar, and chocolate. Specific techniques are provided for making ice carvings, tallow displays, salt sculptures, and sugar or chocolate mouldings. The non-edible centerpieces and decorations help highlight the food presentation and create a visually appealing buffet display aligned with the theme of the event.
The document discusses forcemeats, which are ground seasoned meat mixtures used to stuff foods or make dishes like pate. There are four main components of a traditional forcemeat: the meat (typically 40% dominant meat, 30% lean pork, 30% pork fat), a binding agent, seasonings and flavorings, and additives. Five primary types of forcemeats are described: Campagne (coarse country-style), Straight Method (finer texture), Gratin Style (made from pre-cooked meats), Mousseline Style, and 5/4/3 Emulsion forcemeat. Herb and spice seasoning blends are also provided as examples.
This document discusses cuts of fish and cooking methods. It defines common cuts of fish such as fillets, paupiettes, supremes, goujons, meuniere, tron, darne, mignon, pile, and medallions. Fillets are deboned long flat pieces of fish without skin. A paupiette is a fillet that has been stuffed and rolled. Several cuts like goujons are thin strips cut from fillets. Meuniere involves pan-frying fish and finishing it with butter, parsley and lemon juice. The document provides illustrations and descriptions of different fish cuts.
This document summarizes the cuisines of several Indian regions - Andhra Pradesh, Hyderabad, Gujarat, Karnataka, and others. It notes that Andhra Pradesh cuisine is known for its spiciness due to chili production. Hyderabadi cuisine features meat stews and biryani rice dishes influenced by Mughlai cooking. Gujarat cuisine varies regionally but commonly uses millet, dairy, and sweets. Karnataka is known for spices like pepper and cardamom; coastal Mangalore cuisine employs coconut and chili peppers while inland Coorg cuisine includes meat dishes uncommon elsewhere in the state. Signature dishes of each region are also outlined.
The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and kinds of pasta. In this presentation, i have discussed the five other sauces and their derivatives .
Chaud-froid is a sauce that is applied hot but served cold. It adheres to food due to its high gelatin content. There are two primary methods for making chaud-froid - the classical method uses béchamel or velouté sauce while the contemporary method does not use a roux for a lighter texture. Chaud-froid is used to coat foods and can be decorated after setting to provide protection, background, flavor complement, and adornment.
Mousse, mousseline, and quenelle are all types of forcemeats made with meat, fish, or vegetables that are pureed and bound together. A mousse is made with cooked ingredients mixed with a binding agent like gelatin and cream. Mousseline uses uncooked meat or fish pureed with egg whites and sometimes cream, then set by cooking. Quenelles are shaped from a raw fish forcemeat mixed with egg whites, then poached before serving. All three can be made with different ingredients but follow a similar preparation process of pureeing and binding ingredients.
This document provides an overview of Awadhi cuisine from the Lucknow region of India. It discusses the history and traditions of Awadhi cooking, including important festivals and customs. It also describes common ingredients, cooking methods like dum style cooking and baghar, and utensils used in Awadhi cuisine such as the deg, kadhai and tandoor. The document aims to introduce readers to the distinctive flavors and dishes of the Awadhi culinary tradition.
Thickening agents used in indian cuisine & basic INDIAN GRAVIES N SENTHIL KUMAR
This document lists various thickening agents and ingredients used in Indian cooking. It discusses onions, tomatoes, nuts, coconut, flours, milk products, and spices that are commonly used to thicken sauces, soups and gravies. It then provides recipes for several classic Indian gravies like red gravy, green gravy, white gravy, and makhani gravy listing the key ingredients in each.
This document provides information about different types of soups. It defines clear soups as those that are see-through and liquid at room temperature, excluding soups with chunks of ingredients. Broths and consommés are types of clear soups, with consommés being made from clarified stock using egg whites. Thick soups can serve as meals and are not necessarily thickened. The document also describes purees, coulis, bisques and various national or regional soups like gumbo, minestrone and borscht. It provides tips for quick garnishes for different soup types.
The document discusses aspic, including its history and modern preparation methods. Aspic is made from gelatin obtained from animal bones and cartilage or vegetable alternatives like agar-agar. It is used as a coating for foods to add moisture, flavor and shine and to prevent oxidation. Aspic can be applied to foods through spraying, ladling, brushing or dipping. It is also used to line platters and mold foods like mousses. Different varieties of chaud-froid sauce containing aspic are described for coating meats.
The document provides descriptions of 19 different dishes from around the world that represent continental cuisine. It discusses key characteristics of continental cuisine, such as liberal use of fresh herbs, minimal spicy flavors, and cooking methods like baking, grilling, and braising. For each dish, it provides the ingredients and cooking method, and recommends wine pairings to enhance the flavors.
The document discusses different types of forcemeats (ground meat mixtures) used in charcuterie. It describes five primary types: Campagne (country style), Straight Method, Gratin Style, Mousseline Style, and 5/4/3 Emulsion forcemeat. Each type uses different meats, fats, textures and seasoning techniques. For example, Campagne is coarsely textured using pork, Straight Method is more refined using veal or duck, and Mousseline Style uses cream as the fat for an ultra-light texture. The document provides details on ingredients and characteristics for each forcemeat type.
Stocks are a flavorful liquid extracted from simmering meat, poultry, fish or vegetable scraps and bones along with aromatic vegetables, herbs and seasonings. Stocks form the foundation for many soups, sauces and braised dishes. While stocks were once essential in professional kitchens, modern reliance on convenience products has lessened their importance, though fine cuisine still depends on stock-based preparations. Proper stock making requires selecting quality ingredients and extracting flavors through careful simmering. Stocks are then often reduced to intensify flavor and used to enhance other dishes.
The five mother sauces are Béchamel, Velouté, Espagnole, Tomato Sauce, and Hollandaise. These basic sauces can be used to create over 100 derivative sauces by adding additional ingredients. The mother sauces were traditionally prepared in large batches and then portions were taken to create different sauces. Common techniques involved in making the mother sauces include making roux, simmering stocks, and creating emulsions.
Forcemeat is the base for charcuterie products and is made by mixing meat and fat. Charcuterie involves cured meat products like sausages, which are made with forcemeat stuffed into casings. There are many types of sausages from different countries that vary in shape and filling but generally contain meat, fat, spices and curing agents. Special equipment is used to produce sausages and other charcuterie items.
The document discusses the five mother sauces of cooking - Béchamel, Veloute, Espagnole, Hollandaise, and Tomato Sauce. It provides details on how each sauce is traditionally prepared, including necessary ingredients and cooking methods. Specifically, it explains that Béchamel is a white sauce made with a roux and milk, Veloute uses stock instead of milk, Espagnole is a brown sauce made with vegetables and stock, Hollandaise is an emulsion of butter and lemon, and Tomato Sauce is made from tomatoes and vegetables. Variations for each mother sauce are also listed.
This document provides definitions and classifications for hors d'oeuvres and appetizers. It begins by defining hors d'oeuvres according to Escoffier as small tidbits meant to stimulate appetite or spirit. Hors d'oeuvres can be solid or liquid and are served before the main course. The document then classifies hors d'oeuvres based on ingredients like meat, fish, eggs, vegetables or fruit. It also distinguishes between cold hors d'oeuvres, hot hors d'oeuvres, zakuski, and canapés. Zakuski are large Russian hors d'oeuvres topped with meats, fish or vegetables
The document discusses various types of stocks and sauces that are important in cooking. It describes how stocks are made by slowly simmering bones, meat, vegetables and water. Common types of stocks include white stock, brown stock and fish stock. It also explains the five mother sauces in classical French cooking - bechamel, veloute, espagnole, tomato and hollandaise sauce. Each mother sauce has derivatives that are made by adding ingredients to the basic preparations. The document provides recipes and methods for making different stocks and sauces.
This document contains recipes for traditional Kashmiri cuisine including Kashmiri pulao, Kashmiri roti, mutton rogan josh, dum aloo Kashmiri, and phirni. The recipes provide lists of ingredients and their quantities needed to make each dish.
This document provides definitions and classifications for different types of soups. It discusses thin soups like broth and consommé, thick soups like puree, cream, veloute, bisque and chowder. It also covers cold soups, international soups, and accompaniments and garnishes for soups. Key points covered include the clarification process for making consommé, different varieties of consommé, and proper temperatures for serving hot and cold soups.
This document discusses marinades, cures, and brines used for preserving meat and adding flavor. Marinades contain oil, acid, aromatics, and seasoning and are used to tenderize meat and add flavor. Cures surround meat with salt and curing agents to inhibit bacteria growth and preserve the meat. Brines are salt solutions used to cure meats through soaking, injection, or spraying. The document provides recipes for different marinades, discusses factors that impact curing times, and explains the components and process of making brines.
The document discusses non-edible displays that can be used to decorate buffet tables. It describes various artistic displays that can be made from materials like ice, tallow, butter/margarine, salt, sugar, and chocolate. Specific techniques are provided for making ice carvings, tallow displays, salt sculptures, and sugar or chocolate mouldings. The non-edible centerpieces and decorations help highlight the food presentation and create a visually appealing buffet display aligned with the theme of the event.
The document discusses forcemeats, which are ground seasoned meat mixtures used to stuff foods or make dishes like pate. There are four main components of a traditional forcemeat: the meat (typically 40% dominant meat, 30% lean pork, 30% pork fat), a binding agent, seasonings and flavorings, and additives. Five primary types of forcemeats are described: Campagne (coarse country-style), Straight Method (finer texture), Gratin Style (made from pre-cooked meats), Mousseline Style, and 5/4/3 Emulsion forcemeat. Herb and spice seasoning blends are also provided as examples.
This document discusses cuts of fish and cooking methods. It defines common cuts of fish such as fillets, paupiettes, supremes, goujons, meuniere, tron, darne, mignon, pile, and medallions. Fillets are deboned long flat pieces of fish without skin. A paupiette is a fillet that has been stuffed and rolled. Several cuts like goujons are thin strips cut from fillets. Meuniere involves pan-frying fish and finishing it with butter, parsley and lemon juice. The document provides illustrations and descriptions of different fish cuts.
This document summarizes the cuisines of several Indian regions - Andhra Pradesh, Hyderabad, Gujarat, Karnataka, and others. It notes that Andhra Pradesh cuisine is known for its spiciness due to chili production. Hyderabadi cuisine features meat stews and biryani rice dishes influenced by Mughlai cooking. Gujarat cuisine varies regionally but commonly uses millet, dairy, and sweets. Karnataka is known for spices like pepper and cardamom; coastal Mangalore cuisine employs coconut and chili peppers while inland Coorg cuisine includes meat dishes uncommon elsewhere in the state. Signature dishes of each region are also outlined.
The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and kinds of pasta. In this presentation, i have discussed the five other sauces and their derivatives .
Chaud-froid is a sauce that is applied hot but served cold. It adheres to food due to its high gelatin content. There are two primary methods for making chaud-froid - the classical method uses béchamel or velouté sauce while the contemporary method does not use a roux for a lighter texture. Chaud-froid is used to coat foods and can be decorated after setting to provide protection, background, flavor complement, and adornment.
Mousse, mousseline, and quenelle are all types of forcemeats made with meat, fish, or vegetables that are pureed and bound together. A mousse is made with cooked ingredients mixed with a binding agent like gelatin and cream. Mousseline uses uncooked meat or fish pureed with egg whites and sometimes cream, then set by cooking. Quenelles are shaped from a raw fish forcemeat mixed with egg whites, then poached before serving. All three can be made with different ingredients but follow a similar preparation process of pureeing and binding ingredients.
This document provides an overview of Awadhi cuisine from the Lucknow region of India. It discusses the history and traditions of Awadhi cooking, including important festivals and customs. It also describes common ingredients, cooking methods like dum style cooking and baghar, and utensils used in Awadhi cuisine such as the deg, kadhai and tandoor. The document aims to introduce readers to the distinctive flavors and dishes of the Awadhi culinary tradition.
Thickening agents used in indian cuisine & basic INDIAN GRAVIES N SENTHIL KUMAR
This document lists various thickening agents and ingredients used in Indian cooking. It discusses onions, tomatoes, nuts, coconut, flours, milk products, and spices that are commonly used to thicken sauces, soups and gravies. It then provides recipes for several classic Indian gravies like red gravy, green gravy, white gravy, and makhani gravy listing the key ingredients in each.
This document provides information about different types of soups. It defines clear soups as those that are see-through and liquid at room temperature, excluding soups with chunks of ingredients. Broths and consommés are types of clear soups, with consommés being made from clarified stock using egg whites. Thick soups can serve as meals and are not necessarily thickened. The document also describes purees, coulis, bisques and various national or regional soups like gumbo, minestrone and borscht. It provides tips for quick garnishes for different soup types.
The document discusses aspic, including its history and modern preparation methods. Aspic is made from gelatin obtained from animal bones and cartilage or vegetable alternatives like agar-agar. It is used as a coating for foods to add moisture, flavor and shine and to prevent oxidation. Aspic can be applied to foods through spraying, ladling, brushing or dipping. It is also used to line platters and mold foods like mousses. Different varieties of chaud-froid sauce containing aspic are described for coating meats.
The document provides descriptions of 19 different dishes from around the world that represent continental cuisine. It discusses key characteristics of continental cuisine, such as liberal use of fresh herbs, minimal spicy flavors, and cooking methods like baking, grilling, and braising. For each dish, it provides the ingredients and cooking method, and recommends wine pairings to enhance the flavors.
The document discusses different types of forcemeats (ground meat mixtures) used in charcuterie. It describes five primary types: Campagne (country style), Straight Method, Gratin Style, Mousseline Style, and 5/4/3 Emulsion forcemeat. Each type uses different meats, fats, textures and seasoning techniques. For example, Campagne is coarsely textured using pork, Straight Method is more refined using veal or duck, and Mousseline Style uses cream as the fat for an ultra-light texture. The document provides details on ingredients and characteristics for each forcemeat type.
Stocks are a flavorful liquid extracted from simmering meat, poultry, fish or vegetable scraps and bones along with aromatic vegetables, herbs and seasonings. Stocks form the foundation for many soups, sauces and braised dishes. While stocks were once essential in professional kitchens, modern reliance on convenience products has lessened their importance, though fine cuisine still depends on stock-based preparations. Proper stock making requires selecting quality ingredients and extracting flavors through careful simmering. Stocks are then often reduced to intensify flavor and used to enhance other dishes.
Here are the four main ingredients found in a stock:
1. Bones or other flavoring ingredients (meat, poultry, fish)
2. Liquid (water, wine, vinegar)
3. Mirepoix (onions, carrots, celery)
4. Aromatics (herbs, spices)
This document provides an overview of stocks, soups, and sauces. It defines stocks as flavorful liquids made by simmering bones and vegetables. There are several types of stocks including white, brown, fish, and vegetable. Soups can be clear or thick and include ingredients like meat, vegetables, and thickening agents. Common sauces are described like white sauce, hollandaise, and tomato sauce. Thickening methods like roux and slurries are also outlined. Guidelines for cooking times, cooling stocks, and hygienic practices are provided.
The document discusses the basics of stocks, sauces, soups, marinades, and garnishing. It defines each item and provides details on types, cooking methods, and guidelines. Stocks are the foundation for soups and are made by simmering bones and scraps. Sauces add moisture, flavor, richness and can be hot or cold. Soups are clear or thickened and the foundation is good stock. Marinades tenderize meat using acid, oil and flavors. Garnishing is meant to complement dishes and should be edible, fresh, and enhance presentation. Over-marinating meat for more than 24 hours can cause the meat to become mushy or rotten due to bacterial growth from
1. The document provides information on stocks, soups, sauces and their preparation. It defines different types of stocks like white stock, brown stock and fumet. It also discusses various sauces like hollandaise, white sauce and veloute sauce. Finally, it covers different types of soups like bisque, chowder, minestrone and their ingredients.
2. The four main ingredients in all stocks are bones or other flavoring ingredients, liquid, mirepoix and aromatics.
3. Proper preparation and cooking techniques are important to extract flavor from ingredients and achieve the right consistency. Hygienic practices must also be followed.
1. Marinades are seasoned liquids used to add flavor and tenderize meat, poultry, and vegetables. They typically contain oil, acid, aromatics like herbs and spices, and seasoning like salt.
2. Curing involves surrounding meat with salt that contains curing agents like nitrates and nitrites to preserve it through dehydration and inhibiting bacterial growth. Cures can be dry or wet brine solutions.
3. Brining uses salt solutions to cure and preserve meat through osmotic exchange, and can involve steeping, injection, or spraying methods. The brine pH, sugar content, water quality, and addition of salt peter impact the curing process.
The document is a table of contents for a textbook on garde manger, which is the art of preparing and presenting cold food items. It lists 12 chapters that will cover topics like cold sauces, salads, cured meats, terrines, pâtés, and more. Chapter 7 specifically focuses on preparing different types of forcemeats, which are meat and fat emulsions used to make items like terrines, pâtés, sausages and more. It discusses the four main types of forcemeats - straight, country style, gratin, and mousseline - and how each is prepared and can be used. The chapter also covers ingredients, grinding methods, secondary binders, garnishes
The document describes several popular sauces used for pasta, including fettuccine alfredo made with heavy cream, butter, parmesan cheese, and parsley; arrabiata sauce made with olive oil, onion, garlic, red chilies, tomato paste, and balsamic vinegar; and bolognese sauce made from a combination of meats, vegetables, tomatoes, milk or cream, and seasonings that is simmered for hours. Methods of preparing each sauce are provided.
Liven up your parties with the scrumptious & easy Fish finger recipe. Savor this delectable ever charming homemade fish finger recipe with zesty Tartar sauce, mayo & lemon wedges.
https://www.positivenewstrends.com/recipe/how-to-make-crispy-fish-fingers-at-home/
This document provides information on different types of stocks, soups, sauces, and thickening agents. It discusses seven types of stocks including white stock, brown stock, and fumet. It describes the four main components of all stocks: flavoring ingredients, liquid, mirepoix, and aromatics. The document also summarizes different categories of soups such as clear soups, thick soups, bisques, chowders and speciality soups. It outlines the five main sauces called the "grand sauces" and some of their derivatives. The document concludes with descriptions of common thickening agents used in sauces such as roux, slurries, and liaisons
Stocks are flavorful liquids made by simmering bones, meat, seafood or vegetables in water. They are used as bases for soups, stews and sauces. The document discusses different types of stocks - white stocks made from poultry or veal bones, brown stocks made by first browning bones, and fish and vegetable stocks. It also explains techniques like court bouillon used for poaching fish, and remouillage which makes a weaker stock from already used bones. Key aromatic vegetables and flavorings used in stocks are also defined, such as mirepoix and bouquet garnie. Tips are provided for making high quality stocks through gentle simmering and removing impurities.
This document provides information on various types of meats including beef, pork, lamb, and poultry. It discusses cuts of meat and where they come from on the animal. Specific cuts are identified as more or less tender. The aging and cutting process for beef is described. Methods of cooking meat based on tenderness are also summarized.
This document provides information on various types of meats including beef, pork, lamb, veal and game meats. It discusses the inspection process meats undergo and how carcasses are cut into primary and secondary cuts. Various preparation and cooking methods are outlined as well as cuts of meat and offal. The tenderizing process and effects of aging and marbling are described. Safety concerns over undercooked meats and inspection grades for poultry are also summarized.
This document provides information on types of knives used in meat cookery, the composition and structure of meat, basic meat preparation techniques, different cuts and sources of meat, doneness levels, nutrient content, and forms of preserved and processed meat. It also discusses marinating meat, including common marinade types and general marinating guidelines.
The document discusses stocks, sauces, and soups. It defines key sauce-making components like mirepoix, aromatics, and roux. The four main types of stock are described as well as differentiating stocks from broths. The five mother sauces - béchamel, velouté, espagnole, tomato, and hollandaise - are introduced as the bases for many other sauces. Common thickening agents and finishing techniques are also outlined.
The document provides information on classifying and making different types of soups according to enterprise standards. Soups are classified into clear soups and thick soups. Clear soups do not use thickening agents while thick soups are thickened using ingredients like flour or cream. The document describes different clear soups like consommé and bouillon as well as thick soups including puree, veloute, cream, bisque, and chowder. It provides recipes for making consommé, chicken bouillon, mushroom veloute soup, and crab and shrimp bisque. Additional sections discuss evaluating soups based on flavor, color, and consistency as well as qualities of good soups such as using good stock and having
The document provides recipes for various meat dishes including:
- Blackberry Pork Tenderloin with a blackberry sauce
- Chicken traditionally prepared in the Backoffen using preserved lemon and vegetables baked in a dough-sealed terrine
- Creole Quail in Wine braised with onions, garlic, herbs and wine then finished with cream
It's almost that time of the year, and with these recipes, you're food will be the hit at the party! For more grass-fed beef information and recipes, visit: www.eathealthybeef.org.
20 Delicious and Healthy Chicken Breast Recipes for a Nutritious MealDiechen
Q: Are chicken breast recipes really healthy?
A: Yes, chicken breast is a great source of lean protein and is low in fat and calories. When paired with healthy ingredients and prepared using healthy cooking methods, chicken breast recipes can be a nutritious and satisfying meal option.
Q: Can I substitute other types of chicken for chicken breast in these recipes?
A: Yes, you can substitute other cuts of chicken for chicken breast in many of these recipes. However, keep in mind that other cuts of chicken may be higher in fat and calories, so adjust the recipe accordingly.
Q: Can I meal prep these chicken breast recipes?
A: Yes, many of these recipes are great for meal prepping. Simply cook a large batch of the recipe and portion it out into containers for the week.
Q: Can I freeze these chicken breast recipes?
A: Yes, many of these recipes can be frozen for later use. Make sure to store them in airtight containers or freezer bags and label them with the date.
Q: Are these chicken breast recipes gluten-free?
A: Some of these recipes are gluten-free, but not all of them. Make sure to check the ingredient list and adjust the recipe accordingly if you have a gluten intolerance or allergy.
Q: Can I adjust the seasoning in these chicken breast recipes?
A: Yes, feel free to adjust the seasoning in these recipes to suit your taste preferences. Just make sure to taste as you go and adjust accordingly.
Woodford Reserve whiskey is produced at a historic distillery in Woodford County, Kentucky that was established in 1797. The distillery is owned by Brown-Forman Corporation. Woodford Reserve is unique as the only Kentucky bourbon that is triple distilled in copper pots rather than column stills. It matures for 7-8 years in brick warehouses designed to allow the barrels to breathe. This gives the whiskey complex flavors of honey, spice, and citrus. The distillery is known for its small-batch production and emphasis on taste over age.
This document summarizes several popular white and red grape varieties used to make wine. It describes the origin, flavor profiles, and common styles of Chardonnay, Riesling, Sauvignon Blanc, Pinot Gris, Cabernet Sauvignon, Merlot, Syrah/Shiraz, and Pinot Noir. The grapes originate from major wine regions in France and Germany but are now grown worldwide. Each variety tends to produce distinct aromatic qualities and varying levels of acidity, tannins and body depending on region and winemaking techniques.
The Macallan single malt whisky is produced in the Speyside region of Scotland using Golden Promise barley. It is aged in bourbon and sherry casks. The distillery was founded in 1824 by Alexander Reid and is located on the banks of the Spey River. The production process involves malting, milling, mashing, fermentation, and distillation, with only the heart of the run being collected. The whisky is then aged for a minimum of 10-30 years in various oak casks. Tasting notes describe the whiskies as having flavors of dried fruits, nuts, vanilla, and hints of orange.
The Glenlivet single malt whisky distillery is located in the Speyside region of Scotland. It takes its name from its location in the Livet Glen. George Smith founded the distillery in 1824, making it the first legal whisky producer in Scotland. Today, it is owned by Pernod Ricard. Spirit from the distillery is matured in oak casks that previously held bourbon or sherry. The Glenlivet 25 Year expression retains fruity and floral flavors during maturation and receives a final finish in rare ex-sherry casks, producing an intense yet elegant whisky.
The document defines tea and identifies its main types and benefits. It discusses how tea is the second most consumed beverage globally and exists in many cultures. The key types of tea covered are white, yellow, green, oolong, and black tea. Each has distinct processing methods and health benefits such as cancer prevention, weight loss, and stress relief. Herbal teas are also discussed as using infused herbs, flowers, fruits and spices. The top tea producing countries are also noted.
This document provides an overview of spirits and liqueurs, including their raw materials, production processes, and popular examples. It discusses the distillation of spirits from grains, fruits, and vegetables to produce liquors like whiskey, brandy, rum, and vodka. It also covers flavored spirits like gin and liqueurs made by infusing or macerating spirits with fruits, herbs, nuts, creams, or other flavors. Common liqueurs mentioned include Amaretto, Bailey's Irish Cream, and Campari. The document provides details on the origins and characteristics of many specific spirits and liqueurs.
Ron Zacapa Centenario 23 Anos is an ultra-premium rum produced in Guatemala where the fertile volcanic soil and tropical climate provide ideal conditions for growing sugarcane. The sugarcane juice is fermented and distilled before being aged for 6 to 23 years in a facility located high in the mountains. There, master blender Lorena Vasquez carefully blends rums of varying ages that have matured in a variety of cask types, including American whiskey, sherry, and Pedro Ximenez wine barrels. This process imparts deep, rich flavors to the rum.
The document provides information on several red wine grape varieties, including Merlot, Cabernet Sauvignon, Shiraz/Syrah, Cabernet Franc, and Malbec. It discusses the characteristics of each variety, how they are affected by terroir and climate, winemaking processes, and typical flavor profiles. It also provides suggestions on food pairings for each variety.
Contreau is an orange-flavored liqueur made from bitter orange peels collected around the world that are fermented in pure alcohol from sugar beets. Bénédictine is a cognac-based liqueur flavored with 27 herbs and spices. Grand Marnier is a blend of cognac and distilled bitter orange essence with sugar. Chambord is a raspberry-flavored liqueur made from red and black raspberries, vanilla, citrus peel, honey, and cognac.
Johnnie Walker is a brand of Scotch whisky owned by Diageo. It originated from John "Johnnie" Walker's grocery shop in 1825 in Scotland. Over time, the brand became popular under subsequent generations of the Walker family who expanded distribution and created new expressions like Red Label, Black Label, and Blue Label. The various Johnnie Walker expressions are made from blends of up to 40 different grain and malt whiskies that are aged for a minimum of 12 years, with some expressions like Gold Label and Blue Label using even older whiskies. The brand is now the most widely distributed blended Scotch whisky worldwide.
Dom Pérignon was a 17th century monk credited with inventing Champagne. His name was later used by Moët & Chandon for their prestige cuvée released in 1937. A rigorous selection process ensures only the best grapes are used in equal proportions of Chardonnay and Pinot Noir. As it ages, Dom Pérignon takes on toasty aromas and finesse. It is released in "plenitudes" or windows of opportunity at 7-8, 12-15, and over 30 years of aging.
Bordeaux is a famous wine region in southwest France known for producing some of the world's finest red wines. The region is best known for blending Cabernet Sauvignon, Merlot and Cabernet Franc grapes to produce balanced red wines with complexity. Bordeaux is divided into subregions along the Gironde estuary including Margaux, Pauillac, St. Julien, and St. Estephe, which are known for specific styles like elegance in Margaux or cedar and cigar aromas in Pauillac. The various terroirs consisting of soil, climate and sun exposure contribute to distinctive wines from each appellation.
Alsace is primarily known for its white wines, though some red, rose, and sparkling wines are also produced. The grape varieties grown there are unique to the Alsace region. It has a semi-continental climate with hot summers and cold winters. The soils vary from sand to granite to clay. Alsace uses a classification system including Grand Cru for its highest quality wines, and designates wines by grape variety and sometimes vineyard. The main grape varieties grown are Riesling, Pinot Gris, Gewurztraminer, and Pinot Blanc.
Burgundy is one of the most prestigious wine regions in the world, located in eastern France. It is divided into many appellations and is known for both red and white wines produced from Pinot Noir and Chardonnay grapes respectively. Within Burgundy, Chablis is located in the northern part and is known for producing dry, mineral-driven white wines from Chardonnay grapes grown in Kimmeridgian limestone soils. The Cote de Nuits region in the heart of Burgundy is renowned for elegant, complex Pinot Noir red wines produced on various soil types, with some vineyards differing greatly in character despite their proximity.
This document discusses store management and inventory control. It describes different types of stores, essentials for an efficient store system like maintaining adequate stock levels and periodic inventory checks. It also discusses facilities for dry and refrigerated stores, types of issuing, necessary records, control procedures like stock taking and turnover calculations, and methods for pricing issues like FIFO, LIFO, weighted average. The overall aim is to maintain adequate supply of raw materials with minimum loss through proper store management techniques.
The document discusses standard costing and variance analysis techniques. It defines standard cost as a predetermined cost computed in advance based on cost factors. It explains that standard costing compares standard and actual costs to determine efficiency and take corrective action. Variances are the differences between standard and actual costs and are computed for materials, labor, and overhead. Variance analysis involves subdividing total variances to assign responsibility for performance differences. Formulas are provided for calculating different type of variances.
The document discusses monetary and non-monetary concepts of sales in the food and beverage industry. Monetary sales concepts refer to sales measured in rupee value and include total sales volume, rupee sales by category, unit price, and average rupee sales. Non-monetary concepts refer to sales measured by volume and include quantity of items sold, average number of covers, seat turnover, and sales mix.
The document discusses concepts related to marginal cost, contribution, break-even analysis, and profit-volume ratio. It provides examples and calculations to illustrate these concepts. Marginal cost is defined as the change in total cost from producing one additional unit of output. Contribution is the difference between sales revenue and marginal cost. Break-even point is where total sales equal total costs, resulting in no profit or loss. Profit-volume ratio examines the relationship between contribution and sales volume.
The document discusses various inventory management techniques used to effectively control inventory levels. It describes different types of inventories like raw materials, work in progress, and finished goods. Key concepts covered include determining optimal inventory levels using reorder levels, minimum levels, and maximum levels. ABC analysis is also summarized, which involves categorizing inventory items into A, B, and C groups based on their value and adopting different control strategies for each category.
The document discusses various concepts related to cost and cost accounting. It defines cost and costing, and outlines different types of accounting including cost accounting, financial accounting, decision accounting, control accounting, and managerial accounting. It describes elements of cost including material, labor, and overhead costs. It also covers cost concepts such as fixed vs variable costs, controllable vs non-controllable costs, and different ways of defining and calculating costs.
1. FORCEMEATS
The term Forcemeat or farce, is used to describe the basic mixture that
needs to be prepared in order to produce charcuterie products.
The word farce comes from the Latin farcire. A farce or forcemeat is a
ground seasoned mixture of meat, game, poultry, fish or vegetables,
prepared as a dish on its own or used to stuff other numerous other items
such as eggs, meat, fish and poultry, pastry shells and perhaps even pasta.
Such dishes are prepared in the Garde Manger.
Forcemeats are used in the preparation of a various cold dishes such as pate,
terrines, galantines, ballotines, quenelle, roulade, mousse and mousseline.
Pate: from the old French paste, meaning paste.
Terrine: from the Latin Terra, meaning earth.
Galantine: from the old French galant, meaning gorgeous or showy
Also from the old French term galine, meaning chicken.
Ballotine: from the Italian Balla, meaning ball.
Quenelle: from the Alsatian French knodel, meaning dumpling
Roulade: from the French rouler, meaning to roll
Mousse/Mousseline: from the French mousse meaning froth.
Timbale: from the English Thimble
1
2. COMPOSITION OF THE FORCMEAT
Traditional forcemeat is made up of four parts:
1. The Meat (Primary Ingredient)
2. The Binder
3. Seasoning, Flavoring and Garnish
4. The Additives
The Meat :
Consists of three elements:
- The Dominant Meat (basic meat) which could include veal, game, poultry,
rabbit, duck, or even fish. This will provide the dominant flavor and will also
name the dish. e.g. chicken liver in a Chicken Liver Pate. These ingredients
should be fresh and of prime quality. All bones, skin, sinews and gristle must
be removed and the flesh cut up into ½” pieces for grinding. The dominant
meat normally accounts for 40% of the meat component.
- Lean Pork which contributes to the bulk as well as the flavor. This will be
about 30% of the meat component. Nowadays, when preparing forcemeat
using other varieties of meat, the lean pork can be substituted with
another subsidiary meat. For example, in a Lobster Mousse, the lean pork
will be substituted with shrimp or some other cheap white fish. The
important thing to remember is that the subsidiary meat should
complement the dominant meat. It does help to cut down cost and at
times, lighten the color abd the intensity of the flavor.
- Pork fat which gives richness and smoothness to the product as well as
for its binding qualities. This too will be 30% of the meat component.
Again, other fats such as butter and cream can be substituted in order
that the meat and fat compliment each other. In the Lobster mousse,
cream would be better suited as a fat instead of pork fat.
2
3. The Binding Agent:
To lighten the farce and to give it a finer texture, binding agents are
needed. These are typically used in the making of poultry, fish and vegetable
farce. Game, veal and pork do have their own binding qualities, with the
protein from the meat acting as binding agents. Binding could consist of egg
yolks and/or egg whites; fresh bread soaked in milk, cream or stock;
thickened bechamel sauce (panada); beurre manié (uncooked butter/flour
mixture), blood. or even cooked rice.
Seasoning Flavoring and Garnish:
Salt is an important part of the forcemeat. It helps to bring out the natural
flavors of the other elements. 20 gm of salt / kilo of the mixture is a rough
guideline to use. The salt must be evenly mixed to ensure equal distribution.
Seasoning should not be extravagant to cover up for inferior quality
ingredient. One mistake is to use excessive MSG for this purpose. Flavorings
such as herbs and spices give character to the product. The garnish is
related to the farce to which it is added. A central garnish – lamb fillet in a
lamb farce, strips of ham in a pork farce, or a piece of goose liver in a game
farce – provides a visual focal point when the end product is sliced.
Garnishes could also be dispersed or interspersed throughout the farce and
would include pistachio, crushed peppercorns, diced truffle, capers,
gherkins, stuffed olives, mushrooms and similar ingredients which will
provide contrast and relief in the mass of the forcemeat.
The Additives:
Many additives are included in the forcemeat. These include Nitrates and
Nitrites of Sodium and Potassium, MSG, Sodium Erythorbate, BHT and BHA,
Salt Petre.
These additives will enhance the color, increase shelf life, contribute to the
taste and flavor and prevent/delay the fat from going rancid.
3
4. BASIC GUIDELINES FOR PREPARING A FARCE:
The meat being used to make the farce as well as the equipment to grind it
like the buffalo chopper or the food processor must be absolutely chilled
before use. Such chilling is essential as it facilitates clean grinding of the
farce, as opposed to tearing which inhibits the release of the protein which
in turn later binds the farce and gives it the correct texture. A sharp
cutting blade is also essential.
The process of grinding involves three stages:
- First the ingredients are coarsely ground through a medium holed plate
- It is then passed through a small holed plate
- If the farce is to be ground to a fine textured paste it can be emulsified
in a food processor A small amount of crushed ice can be added during
the emulsifying stage. This helps to maintain the temperature of the
farce during the grinding.
- Finally, the farce is passed through a sieve to remove any trace of sinew,
gristle or skin that might have remained during the grinding.
Remember, that the process may not require all the stages mentioned. For a
coarse farce, like that required for a salami sausage, only the first two
stages are required.
There are times when the food grinder is not available. In that case, the
meat can be placed in the freezer for 30 to 60 minutes, rendering it
partially frozen. This is done so that when it is placed in the food processor,
the interaction of the blade against the partially frozen meat poultry or fish
results in it being cut up, much the way it would if put through a meat
grinder.
4
5. Herb and Spice Seasoning & Flavoring Blends:
Garde Manger chefs will develop their own blend of seasoning and flavoring
mix for the different products they make. The degree of strength will vary
from a mild, light blend for fish and seafood roulade to a medium blend for
pork and veal terrine to a heavy blend for a game pate. Ideally, the herb and
spice blend should be of a dry nature and finely powdered so that it blends
in well with the farce. However, some chefs prefer to use the fresh variety,
especially of herbs. If the herbs are fresh, they need to be chopped very
finely. Spice blends are a matter of personal choice.
Seasoning/Flavoring Blend I
(All Purpose mixture, from Escofier’s Le Guide Culinaire)
5 parts bayleaf
4 parts clove
4 parts cinnamon
3 parts coriander
3 parts ginger
3 parts mace
6 parts nutmeg
5 parts Black Pepper
5 parts White Pepper
1 part cayenne pepper
3 parts thyme
Seasoning/flavoring Blend II
(Good For Fish Farce)
7 parts thyme
6 parts White Pepper
4 parts nutmeg
3 parts dill seed
5
6. 3 parts bayleaf
3 parts clove
3 parts coriander & 3 parts cumin
Seasoning/flavoring Blend III
(Good or Meat and Poultry Farce)
3 parts White Pepper
2 parts clove
2 parts tarragon
1 part all spice
1 part ground nutmeg
1 part each cumin, thyme, paprika, and marjoram
Seasoning/flavoring Blend IV
(Good for Game and Rich Meat Farce)
7 parts juniper berries
4 parts cumin
3 parts basil
3 parts clove
3 parts bay leaf
3 parts garlic
3 parts ginger
3 parts nutmeg
3 parts black pepper
3 parts white pepper
2 parts marjoram
6
7. TYPES OF FORCEMEAT
There are five primary types of forcemeat:
Campagne (Country Style)
Straight Method
Gratin Style
Mousseline Style
5/4/3 Emulsion forcemeat
Campagne is also called the country style forcemeat. It is the earliest style
that was used and is the precursor of all modern versions. It is generally
made out of pork. This is probably due to the historically low expense and
small amount of land required to raise pigs. Pork fat is also incorporated. The
farce has a dense, coarse texture, a characteristic which resulted from the
lack of sophisticated equipment in the early days when it was first
developed. The earliest forcemeats were chopped with two knives giving the
coarse texture that is associated with country style forcemeat today.
Another character resulting from the time it was developed is that of being
highly seasoned. Due to the virtual non - existence of refrigeration
techniques or other preservation methods, the heavy seasoning covered both
the flavor of the tainted meat and acted as a preservative for the
forcemeat. The seasonings commonly used include onion, garlic, black pepper,
juniper berries, bay leaf and nutmeg. Country style forcemeat is usually a
combination of coarsely ground farce and a smooth ground farce so that
chunks of meat are visible in the mass of the mixture.
Straight Method forcemeat is more refined, having a finer, less dense
texture. As culinary preparations and equipment improved, the capability of
producing a more refined style of forcemeat was possible. Here, any type of
dominant meat can be used. It is normally, veal, duck, rabbit plus pork. White
7
8. poultry and fish is rarely used here. Ideally pork fat especially jowl fat is
used.
The finer lighter texture and more delicate seasoning of this forcemeat is
indicative of the refinement of many culinary preparations as technological
advances were made. It was no longer necessary to mask the flavors of the
meats. It was possible to simply enhance it. The common flavors used are
shallots , wine, brandy and all spice. Better grinding techniques meant that
the meats were binding better on their own and additional binding was not
required.
In some cases a panada can be used to achieve a lighter texture and color in
the farce.
Gratin Style is the name given to the forcemeat that is obtained from pre
cooked meats. This style is used extensively to make pates. In some cases
the cooking will entail only lightly searing and browning of the meats(hence
the term gratin), at other times, the meat may be completely cooked before
grinding and pureeing . The contemporary interpretation of gratin style is an
expansion of the definition of farce given by Escoffier. His definition refers
to any forcemeat based on liver, needed to be pre cooked before grinding.
Most types of meat can be used in gratin style forcemeats. However, as in
the case of the straight method, poultry and fish is normally not use. Often,
the liver of veal and pork are used. Pork back fat and jowl fat are also
incorporated. The texture of this type of forcemeat is very fine and should
be properly ground till smooth. The density of this type of farce is slightly
lighter than a straight method due to the varying degree of binding power
that is lost because of the pre cooking. Panada is avoided a it will soften the
already delicate texture. To compensate the loss of binding power, extra
eggs are added. A different flavor is achieved here as a result of the
browning and pre cooking. A nutty flavor develops. The result is a very
smooth, delicately flavored forcemeat.
Mousseline style is the fourth type of farce. The most distinctive
characteristic of this method is the type of fat that is used in its
preparation. The use of cream as the source of fat, combined with the
processing of the components to an ultra fine consistency, results in an
extremely light and smooth product. This product is in sharp contrast to
8
9. that produced using the harder types of fat. Mousseline –style forcemeats
are made using lean white or light meats and fish. Chicken, rabbit, shellfish,
sole and trimmed lean pork fillet is ideal to use. Although a panada is not
needed for additional binding for this type of forcemeat, one is occasionally
added to achieve a lighter consistency. Due to the delicate nature of the
meats and the cream, the seasoning to should be very delicate. Care must be
taken not to overpower the flavors of the components of the forcemeat.
Shallots, ground white pepper and white wine can be used.
Note: The term mousseline forcemeat is often improperly abbreviated as
mousse in everyday use. This is a source of much confusion. A mousse is a
mixture of fully cooked and pureed basic ingredients bound with gelatin and
fat and lightened with an aerator like egg white.
5/4/3 Emulsion Forcemeat is used extensively in making sausages like
frankfurters, bologna and knockwurst. It I a commercial mixture and hardly
ever used in a hotel kitchen. Its name is derived from the ratio of the
components of the forcemeat: 5 parts of meat, 4 parts of fat and 3 parts
of ice. A 5/4/3 emulsion forcemeat can be made with almost any kind of
meat. Fish is not considered suitable for this kind of forcemeat. Pork jowl
fat is the common fat used, The term emulsion automatically indicates the
texture, which should be a perfectly smooth paste. Processing of the
components of the forcemeat with ice, results in a very strong emulsion of
the meat and the fat when it is cooked. The resulting blend has a moderate
density. A variety of binders can be used to assist in the binding and water
retention. Panada is not capable of providing the type of binding required.
Therefore, non-fat milk powder is preferred. Sodium caseinate and
phosphates can also be used. Since this is used commercially, the seasoning
and flavoring will vary from one manufacturer to the other.
Vernon Coelho
Ihm Mumbai
2013
9
10. that produced using the harder types of fat. Mousseline –style forcemeats
are made using lean white or light meats and fish. Chicken, rabbit, shellfish,
sole and trimmed lean pork fillet is ideal to use. Although a panada is not
needed for additional binding for this type of forcemeat, one is occasionally
added to achieve a lighter consistency. Due to the delicate nature of the
meats and the cream, the seasoning to should be very delicate. Care must be
taken not to overpower the flavors of the components of the forcemeat.
Shallots, ground white pepper and white wine can be used.
Note: The term mousseline forcemeat is often improperly abbreviated as
mousse in everyday use. This is a source of much confusion. A mousse is a
mixture of fully cooked and pureed basic ingredients bound with gelatin and
fat and lightened with an aerator like egg white.
5/4/3 Emulsion Forcemeat is used extensively in making sausages like
frankfurters, bologna and knockwurst. It I a commercial mixture and hardly
ever used in a hotel kitchen. Its name is derived from the ratio of the
components of the forcemeat: 5 parts of meat, 4 parts of fat and 3 parts
of ice. A 5/4/3 emulsion forcemeat can be made with almost any kind of
meat. Fish is not considered suitable for this kind of forcemeat. Pork jowl
fat is the common fat used, The term emulsion automatically indicates the
texture, which should be a perfectly smooth paste. Processing of the
components of the forcemeat with ice, results in a very strong emulsion of
the meat and the fat when it is cooked. The resulting blend has a moderate
density. A variety of binders can be used to assist in the binding and water
retention. Panada is not capable of providing the type of binding required.
Therefore, non-fat milk powder is preferred. Sodium caseinate and
phosphates can also be used. Since this is used commercially, the seasoning
and flavoring will vary from one manufacturer to the other.
Vernon Coelho
Ihm Mumbai
2013
9