Difference between ASPIC and GELEE (Definition)
Aspic and Gelee play an important part in the preparation of many cold dishes that are Prepared in the Grade Manger. The glistening coating...
QUENELLES, PARFAITS, ROULADES
QUENELLES
Quenelles are products that are made out of forcemeat as well. The forcemeat in this case is fish and is made out of a...
Ballotines
BALLOTINE
The terms Galantine and Ballotine are often confused. Both are similarly prepared, but they are cooked and served differently. The ballotine is also...
Jelly Logo
BUTTER AND MARGERINE CARVINGS
Very often in place of tallow, butter and margarine is used to produce center pieces. Margarine is the preferred medium as...
Preparation of mousseline
Mousseline
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...
Salt dough
SALTILLAGE
Basic Salt Dough for Sculptures
1 cup cold water
1 cup corn starch
2 cups warm popcorn salt.
Combine the water and cornstarch. Mix well over medium heat,...
Types of Galantine & and how it is made
What is GALANTINE ?
A galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold,...
RESPONSIBILITIES OF THE LARDER SECTION
RESPONSIBILITIES OF THE GARDE MANGER DEPARTMENT
1) Butchery (including the fish mongery & ecaillage)
2) Marinated Products
SaladsPickled Products – Vegetables, Fruit, Fish and MeatsBrines / Cures – Smoked...
