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...
NON EDIBLE DISPLAYS
In French they are known as “Piece Montée”.Originally a large ornamental item of patisserie used to decorate the table at a banquet or a...
LIAISON WITH OTHER DEPARTMENTS
LIAISON WITH OTHER DEPARTMENTS
The Larder is both a storage department for most perishable foods and a preparation department for such foodstuffs. The Larder staff,...
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...
Functions of The Larder
Functions of the Larder
In the modern day catering business this department has become one of the most important departments, since it is dealing with...
SAUSAGE
A. INTRODUCTION TO CHARCUTIERIE :
INTRODUCTION : In French , the word characteristic is derived from chair cuite, meaning cooked meat. It usually centers around...
Classification of Herbs
CLASSIFICATION OF HERBS:
Herbs are classified in many ways. Some of them are:
According to the usageAccording to the active constituentsAccording to the period of life
According...
HAM, BACON, GAMMON & GREEN BACON
HAM
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term “ham” includes both whole cuts of meat and ones...
Preparation of Quenelles, Parfaits and Roulades
Preparation of Quenelles
A variety of different fish can be utilized to prepare quenelle. Shellfish is not very popular to make quenelles, but fleshy fish...
