Food and traditional dishes in our region
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This document summarizes traditional dishes and foods from the Palencia region of Spain. It describes dishes made from baby lamb, cured meats like chorizo and serrano ham, black pudding made from blood and rice, manchego style cheese, and garlic soup. It also mentions staple ingredients like potatoes used in tortilla española omelets and fresh vegetable mixes. Many items are produced using traditional methods and stored in underground cellars. Dishes are commonly prepared using methods like roasting meats over wood fires or simmering soups.
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Spain, typical food
This document lists traditional dishes from different regions of Spain. It provides the names and key ingredients for each dish in both Spanish and English. Some of the dishes highlighted include pulpo a la gallega from Galicia, fabada from Asturias, sobaos pasiegos from Cantabria, and paella from the Comunidad Valenciana. The document serves as a guide to the culinary heritage and variety of foods across Spanish territories.
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Types of mother sauces
• Sauces
• “The sauce is to culinary art what grammar is to language.”
• Gastronomer
• Presented by:
• Manjeet Nehra(16)
• Mudit Grover(18)
• Sauces
Sauces are liquid or semi-liquid mixtures.
Sauces are liquid that has been thickened by either:
Egg yolks
Roux
Cornflour , Arrowroot or Starch
Reducing cooking liquor or stock.
• Importance of Sauces
Enhances flavours.
Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.
Enhances nutritional value of food.
Provides moisture , colour & shine to the food.
• Chef De Saucier
Responsible for most of the sauces made in the kitchen of the Hotels.
He holds the one of the most demanding jobs of the kitchen in Hotels.
• Sauce Boats
A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is
served in this sauce
boat in 5* Hotels.
• Basic Sauces
These are the Six Basic types of Sauces originated from French Cuisine.
• White Sauce
Also known as “Bechamel Sauce.”
Prepared with white Roux & mildly flavoured with onion.
Can be used as an ingredient in baked pasta recipes.
Some of the basic derivatives are
Cheese Sauce
Mustard Sauce
• Veloute
Prepared from light brown roux and stock.
It get it’s name from the type of stock used.
Ex : Fish Stock & Blond roux-Chicken veloute
Some of the basic Derivaitives are
Caper Mutton Velloute
Aurore Chicken Veloute
• Hollandaise
Warm yellow and rich sauce.
An emulsion of butter , lemmon juice , and egg yolk.
Particularly delicious on seafood, vegetables and eggs.
Some of the basic derivatives are
Noisette
Mustard
• Tomato Sauce
A Red kitchen Sauce.
This type of sauce may be referred to as Coulis.
Served with “Pasta” , “Eggs” , “Fish” & “Meat”.
Some of the basic derivatives are
Tomated Chaudfroid
Barbecue
• Brown Sauce
Also known as Espagnole sauce.
Made from Brown Roux and Brown Stock.
Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.
Some of the basic derivatives are
Lyonnaise
Robert
• Mayonnaise
Basic cold sauce.
Used as a salad dressing.
Also used as a shiny flavourful coating to decorate cold dishes.
Basic derivative is
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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
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Powerpoint presentation of "Sauces" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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The document contains recipes for several traditional Spanish dishes including patatas bravas, escalivada, migas de pan, pulpo a la gallega, crema catalana, suquet de peix, botifarra, paella, pa amb tomàquet, sopa de galets, and caracoles. The recipes provide lists of ingredients for each dish.
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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.
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Forcemeats
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.
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Starters corrected
This document discusses different types of starters or hors d'oeuvres. It defines starters as small appetizers served before the main course that are meant to be eaten by hand. The document outlines various categories of starters including types based on temperature (cold or hot), construction (stuffed, wrapped, skewered, pastry), and guidelines for presentation. It provides examples like deviled eggs, sauerkraut, Indian starters like paneer tikka and batata vada.
Convenience product presentation (en) revised
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Types of mother sauces
• Sauces
• “The sauce is to culinary art what grammar is to language.”
• Gastronomer
• Presented by:
• Manjeet Nehra(16)
• Mudit Grover(18)
• Sauces
Sauces are liquid or semi-liquid mixtures.
Sauces are liquid that has been thickened by either:
Egg yolks
Roux
Cornflour , Arrowroot or Starch
Reducing cooking liquor or stock.
• Importance of Sauces
Enhances flavours.
Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.
Enhances nutritional value of food.
Provides moisture , colour & shine to the food.
• Chef De Saucier
Responsible for most of the sauces made in the kitchen of the Hotels.
He holds the one of the most demanding jobs of the kitchen in Hotels.
• Sauce Boats
A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is
served in this sauce
boat in 5* Hotels.
• Basic Sauces
These are the Six Basic types of Sauces originated from French Cuisine.
• White Sauce
Also known as “Bechamel Sauce.”
Prepared with white Roux & mildly flavoured with onion.
Can be used as an ingredient in baked pasta recipes.
Some of the basic derivatives are
Cheese Sauce
Mustard Sauce
• Veloute
Prepared from light brown roux and stock.
It get it’s name from the type of stock used.
Ex : Fish Stock & Blond roux-Chicken veloute
Some of the basic Derivaitives are
Caper Mutton Velloute
Aurore Chicken Veloute
• Hollandaise
Warm yellow and rich sauce.
An emulsion of butter , lemmon juice , and egg yolk.
Particularly delicious on seafood, vegetables and eggs.
Some of the basic derivatives are
Noisette
Mustard
• Tomato Sauce
A Red kitchen Sauce.
This type of sauce may be referred to as Coulis.
Served with “Pasta” , “Eggs” , “Fish” & “Meat”.
Some of the basic derivatives are
Tomated Chaudfroid
Barbecue
• Brown Sauce
Also known as Espagnole sauce.
Made from Brown Roux and Brown Stock.
Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.
Some of the basic derivatives are
Lyonnaise
Robert
• Mayonnaise
Basic cold sauce.
Used as a salad dressing.
Also used as a shiny flavourful coating to decorate cold dishes.
Basic derivative is
Chantilly
Thank You
Cia+garde+manger
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
French Cheese Types and History
It includes history of French Cheese and famous cheese in their regions. Various types and classification of French cheese are described and presented pictorially. How important is cheese in everyday French lifestyle is shown.
Chapter 15 galantine, ballotine, roulade and parfait
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
buffet froid
This document provides details about a French classical menu and a cold buffet. It includes a translation of common French food terms to English. It then describes the items that would be served in a cold buffet course, such as roasted chicken, duck, and salmon. Additional details are given on single or double entry buffets and the equipment used to serve a cold buffet, like chafing dishes and beverage dispensers. Finally, it states that cold buffets are suitable for events like birthdays and retirement parties as they consist of pre-prepared starters, meats, and fish.
Chapter 12 pate and terrine
Pates and terrines are delectable food preparations made with succulent ingredients like meats, herbs, and spices. Pates involve forcemeat baked inside a crust, while terrines involve uncooked forcemeat cooked directly in an earthenware or other mold. Both involve carefully preparing, seasoning, and layering ingredients in their molds. They are then cooked through a baking or water bath process before being chilled, sliced, and served. Pates and terrines can be stored refrigerated for up to a week and make excellent appetizers or additions to a cold buffet.
Sauces
Powerpoint presentation of "Sauces" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Spanish dishes
The document contains recipes for several traditional Spanish dishes including patatas bravas, escalivada, migas de pan, pulpo a la gallega, crema catalana, suquet de peix, botifarra, paella, pa amb tomàquet, sopa de galets, and caracoles. The recipes provide lists of ingredients for each dish.
French classical menu
The document outlines the courses of a traditional French classical menu, beginning with hors d'oeuvres as appetizers and ending with cheeses, desserts, and beverages. The menu includes soups, eggs, starches like pasta or rice, fish, entrees, sorbet, meat courses like roast or joint, vegetables, salads, cold buffet items, sweets, and savories. Each course is accompanied by examples of common dishes that may be served.
Service
The document describes several multi-course menus for formal dinner parties, ranging from 5 courses to 17 courses. A standard 5-course menu includes an appetizer, soup, salad, main meat course, and dessert. Longer menus add additional courses such as fish, eggs, pasta/rice dishes, roasted meats, vegetables, salads, cheeses, and desserts. The many courses were meant to be enjoyed over an hour or more, reflecting the importance placed on Victorian-era dinner parties as major social events.
French Classical Menu
This document provides details on a classic French menu, including examples of dishes for each course. It begins with hors d'oeuvres like fish roe and stuffed eggs. Soups include consommé and bisque. Eggs dishes are listed, along with farinaceous options like pasta. Fish courses include poached salmon and lobster. The menu also includes sorbet, releves like roasted meats, vegetables, salads, a cold buffet, entremets like soufflés, fromages like brie and cheddar, desserts and beverages.
Chapter 11 forcemeat
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.
Sauces thickening
This document discusses various thickening agents that can be used to make sauces. The most common thickening agent is a roux, which is made from butter and flour cooked together. There are three types of roux: white, blond, and brown. White roux is used to make a béchamel sauce when combined with milk. Blond roux makes a velouté sauce when combined with stock. Brown roux makes an espagnole sauce when combined with brown stock. Other thickening agents discussed include beurre manié, breadcrumbs/rice, butter, powdered starches like cornstarch and arrowroot, and egg yolks combined with cream. Specific sauces made from
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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.
Sauces
This document provides information on sauces, including their definition, functions, structure, components, techniques for making different types of sauces such as white sauces, brown sauces and butter sauces. It discusses liquids, thickening agents, emulsification, liaison, finishing techniques and quality standards for sauces. The goal is to teach the reader to not only define what a sauce is, but also identify its different elements and methods for creating excellent sauces.
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Food and traditional dishes in our region
- 2. INDEX • Pigeon chicks • Cold meat • Black pudding • Vegetable mix • Baby lamb • Manchego style cheese • Garlic soup • Potato omelette Cellars
- 4. Baby Churro lamb is the most typical baby lamb in the area. This Churro race is black-eyed, with thin legs and short wool.
- 5. Its meat is very tender. The tastiest way of cooking it is to roast it in a wood fire oven.
- 7. PRODUCTS PORK - Red sausage - Cured ham OTHERS - Cecina
- 8. PORK Pork provides many Spanish products, such as: - Chorizo (red sausage) - Jamón serrano (cured ham)
- 9. CHORIZO A very spicy pork sausage.
- 10. JAMÓN SERRANO ( CURED HAM) The majority of Serrano hams are made from the Landrace breed of white pig. There are better categories of cured ham, which are classified according to preparation, breed, pre-slaughter diet and region
- 11. CECINA “Cecina” is also popular. It´s made from horse meat or beef meat.
- 13. MORCILLA It´s made from blood, onion and rice.
- 15. CELLARS They are usually underground and used for keeping wine and also many traditional products.
- 16. GARLIC SOUP (SOPAS DE AJO)
- 17. HISTORY In the past it was only the typical lunch of farmers which enabled them to use the bread from the day before. There are many ways of cooking it. People used to make it in a big clay pot. This is just one way of preparing garlic soup.
- 18. Ingredients • Water. • Day old bread. • Garlic. • Sweet paprika. • 1 or ½ chopped tomato. • Chopped red pepper. • Olive oil. • 1 egg • Some cured ham (optional)
- 19. First step • In a mortar, crush some garlic (a clove), add paprika, some oil, and a little warm water and mix it
- 20. Second step • In a casserole heat water, bring it to the boil and add chopped tomato, chopped red pepper, sliced bread and the mixture from the mortar.
- 21. Third step Stir it from time to time and let it simmer for 20 or 30 minutes. And it is ready to eat!!!!
- 23. MANCHEGO STYLE CHEESE The shape of this cheese is very characteristic. Mainly made from sheep´s milk. Sometimes cow´s milk or mixed.
- 25. POTATO OMELETTE It’s a typical food of Spain. Its ingredients are: -Potatoes -5 or 6 eggs -Oil -Salt -Onion (optional)
- 26. How to prepare -Peel and slice the potatoes -Gently fry then in hot oil in a frying pan until it’s almost soft (you can add some onion (optional) and shake the pan from time to time -Drain the potatoes in a colander -Beat the eggs in a bowl -Add the potatoes into the eggs, mix well and season with salt -Put some oil in the frying pan .When heated pour the potatoes and eggs and shake the frying pan from time to time -When the omelette is cooked on one side, turn it over with a flat plate -Gently slide the omelette back into the frying pan and continue frying it -Put it on a plate and IT’S READY TO EAT!!!!!
- 27. Peel and slice the potatoes
- 28. Ready to EAT
- 30. FRESH VEGETABLE MIX(MENESTRA) It is cooked with different fresh vegetables grown in vegetable gardens in Palencia -Carrots -Green Beans -Peas -Mushrooms -Artichoke -Sparragus
- 32. STEWED PIGEON CHICKS/YOUNG PIGEONS This dish is related to a traditional clay construction in Tierra de Campos(Land of Fields) called pigeon lofts(palomares). · They always stand outside the villages. · Their shape is usually cylindrical with holes for nesting pigeons. · In the past they provided fresh meat and droppings. In Spanish we call them ‘’Palominos’’ o Pichones’’
- 35. WE HOPE YOU HAVE ENJOYED OUR PRESENTATION