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.
Powerpoint presentation of "Sauces" in Principles of food production (.
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• 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
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
• 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
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
What is Mise en place?
What is appetizer?
Tool and utensils needed.
Classification of appetizers.
Guidelines in preparing appetizers.
Principles in presenting appetizers.
Health and safety practices in preparing appetizers.
Storing appetizers
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2. Introduction
Starter is also called as hors d'oeuvre.
The origin of hors d'oeuvre has been traced back to the Romans who enjoyed
eating spicy foods before a big dinner.
Hors d'Oeuvre is literally translated as "outside the work" meaning that is
apart from the main (work) meal or main course.
3. Definition
It is a food item served before the main course of a meal, typically
smaller than main dishes, and often meant to be eaten by hand with
minimal use of cutlery.
(Appetizers appear as the first course that is served at the table. They are usually
served with beverages, either alcoholic or otherwise)
4. • Hors d'oeuvres may be served at the dinner table or they may be served
before seating.
• Small, consisting of one or two bites.
• Self-contained and neat to eat.
• Attractive and eye-catching.
• Special or unusual.
• Full-flavored and well seasoned.
5. 2 TYPES OF SERVICE
1. Butler service: Trays of hors d’oeuvres are carried from person to person by servers.
Hors d’oeuvres served in this manner are also called passed hors d’oeuvres
2. Buffet service: Trays of hors d’oeuvres are placed on one or more tables.
Hors d’oeuvres served in this manner are also called stationary hors d’oeuvres.
7. BASED ON TEMPERATURE
1. Cold hors d’oeuvres are served cold, cool, or at room temperature.
Ex. Pastry
1. Hot hors d’oeuvres are usually turned out by the hot kitchen, as they
require cooking equipment not typically found in garde manger stations.
Ex . Spring rolls
8. BASED ON CONSTRUCTION
1. Stuffed
2. Wrapped and rolled
3. Picked and skewered
4. Pastry
5. Canapé
14. Guidelines for Presenting Hors d’Oeuvres
Place hors d’oeuvres in neat rows, concentric circles, or blocks with even spacing between
pieces on the tray.
Each hors d’oeuvre should be identical to the others of its kind in size, shape, and garnish.
For most large events, serve trays consisting of one type of hors d’oeuvre.
When serving mixed trays, keep one type of hors d’oeuvre together in a row/section, and avoid
creating random arrangement on the tray.
For many cocktail parties and receptions, hors d’oeuvres are passed or served butler-style.
16. • Essentially means the food is eaten raw.
• Common usage is limited to raw vegetables.
• This is one of the simplest starters.
• These vegetables are – bell peppers, carrots, celery, summer
squash, red radish, cucumbers and cherry tomatoes.
• Are served with one or more dip or dressings.
Crudités
17. Canapé
It consists of a base of made of
bread, pastry, crackers or
something similar, with some sort
of spread such as flavoured cream
cheese or butter, and then a
topping. The topping can be
practically any sort of meat,
seafood, vegetable, fruit and so on.
They could be served hot or cold.
18. Tartlets
These are miniature pie shells, from a
short pie dough
The shells are filled with variety of
fillings
These can range from hot, finely diced
mixtures to cold mousses.
Tarts are round like miniature tarts
19. SPREADS AND DIPS
Spreads are stiffer , harder, more solids which needs to be spread with a butter knife.
Dip is a mixture that is loose or soft to cling to an item dipped into it .
They add flavour and texture to food.
Spreads are mixtures made of pureed meats, fish or cheese.
20. CAVIAR
The processed roe ( eggs ) of the sturgeon
FRESH CAVIAR
Most perishable
8-14 % of the fish body weight, depending on its age and
species.
PRESSED CAVIAR
Processed from the eggs of osetra and sevruga when the high
percentage of eggs are ruptured
PASTEURIZED CAVIAR
Same as fresh caviar
Pasteurized and vacuum packed. This gives it a longer shelf life
21. Barquettes
They are small, boat-shaped pastry shells
filled with a savory or sweet mixture and
served as an hors d'oeuvre or dessert.
These can have high degree of sauce in it
since the filling is held within the dry walls of
the crust.
They should be prepared close to the
service time as otherwise they will get soggy.
22. DEVILED EGGS
They are hard-boiled eggs,
shelled, cut in half, and filled with
the hard-boiled egg yolk mixed
with other ingredients such
as mayonnaise and mustard but
many other variants exist
internationally.
Deviled eggs are usually served
cold.
23. SAUERKRAUT
Sauerkraut is made from thinly shredded
cabbage that is salted and then fermented.
Sauerkraut can be served in many ways.
It is often eaten with hot dogs and
sausages. It can be served cooked with
one or two tart apples which have been
peeled, cored and chopped into small
pieces and heated with the kraut. Another
way to serve kraut is to mash it with
potatoes and serve as a side dish.
24. List of Indian Starters
Paneer Tikka
Masala Papad
Khaman Dhokla
Chicken lollipop
Batata Vada
Khandvi
25. FEWINDIANSTARTERS
NAME DESCRIPTION PICTURE
Chicken lollipop An hors d'œuvre made from the middle
(and sometimes inner) segments
of chicken wings. The middle segment
has one of the two bones removed, and
the flesh on the segments is pushed to
one end of the bone.
Batata Vada A popular Indian vegetarian fast
food in Maharashtra. It literally
means potato fritters.. It consists of
a potato mash patty coated
with chickpea flour, then deepfried and
served hot with
savory condiments called chutney.
Paneer Tikka Made from chunks of paneer marinated
in spices and grilled in a tandoor. It is
a vegetarian alternative to chicken
tikka and other meat dishes.