Condiments & Spices ( Introduction, Role of Spices, Uses)
Condiments & Spices
Introduction to Indian food
Think of India and one of the first things that come to mind is its diversity. A large country,...
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...
Larder Introduction
Larder, Garde Manger, Cold kitchen
The term Garde Manger originally identified a storage area. Preserved foods such as Hams, sausages, bacon, cheese, etc. were held...
Sandwich Recipe (How to make Sandwich)
Sandwich Recipe
General Hints of Sandwich making :
1. Soften the butter before spreading it.2. Smooth fillings such as cream cheese spread easiest at room temperature....
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...
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...
Chaud froid
CHAUD FROID
Chaud froid, translated literally means hot – cold. This name refers to the fact that the sauce is cooked and is applied hot,...
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...
