LARDER CONTROL
LARDER CONTROL
If the larder is to be run efficiently and economically ,it is essential that the chef Garde Manger should exercises strictest possible control...
PROCESSING OF HAM & BACON
Bacon processing
Fresh pork bellies are shipped to processing companies in large containers called “combo bins.”
Individual bellies undergo the following before being converted into sliced...
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...
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,...
Use of Herbs and Wine in Cooking
Ideal uses of wine in cooking
THE USES OF WINE IN COOKING:
MarinadesBoth red and white wine are used as marinades for meat. One of the...
Ideal uses of herbs in cooking
THE USE OF HERBS IN COOKING:
Herbs have many uses in the kitchen. Herbs are the most frequently used ingredient for flavouring food. Apart...
CUTS OF HAM, BACON & GAMMON
CUTS OF BACON
Streaky & Flank Bacon
These are used diced for soups or to add flavour to stews.
For Boiling & Stewing
All cuts are suitable. but...
Dry and Wet Masalas
Dry Masala
Dry masalas are those which are in their dry form and no additional liquid component is added to them. These masalas may be...
SAUSAGE
A. INTRODUCTION TO CHARCUTIERIE :
INTRODUCTION : In French , the word characteristic is derived from chair cuite, meaning cooked meat. It usually centers around...
