Unit-1

Advanced Bakery & Confectionery

Cakes

Cake Making Ingredients

Ingredients are classified as follows:

The above ingredients are also classified as follows based on their function:

� Structure builders : Egg, Flour and milk.

� Tenderizer : Fat, Sugar and baking powder.

� Moisturizer : Milk, eggs, Honey, syrup

Flour

� It builds the structure of the cake and holds other ingredients together in an evenly

distributed condition.

� Flour for cake making should have a protein content of 7-9%.

� Flour from soft wheat is ideal for cake making.

� For cake making, flour should have fine granulation which affects the finesse of grain

of cake.

� Cake flours are bleached. Bleached flour has low pH. Starch gelatinizes at a low pH

and thus effects the faster setting of cake.

� Cakes made from strong flour will peak at the centre and will be tough and dry.

� Too weak flour will sink at the centre.

Sugar:

� Sucrose is the most commonly used sweetening agent in cake making.

� Due to tenderizing action low flour proteins, it makes cake tender.

� Being hydroscopic in nature, sugar helps to retain moisture in cakes and improves shelf

life.

� Sugar has a lubricating action on gluten and thus helps in the process of acquiring

volume in breads.

� The golden brown crust colour is due to the caramelisation of sugar.

� Dextrose- mono- hydrate is used to cut down the sweetness of cake. It contains 8% of

moisture which should be adjusted in cake formula.

� Granulation plays an important role in any type of the sugar used. Large granular sugar

will escape the aeration; even the small granular sugar will not be so desirable. Thus

coarsely powdered sugar is best suitable.

� Liquid sugars (Molasses, Honey, Invert sugar, and malt syrup) can be used apart from

powdered sugar. They have better water retention capacity and improve the shelf life of

the product. They also impart good flavour and improve crust colour of the cake.

Shortening:

� Fats have a tenderizing action on protein and make the cake tender.

� Fat plays an important role in holding air cells incorporated during creaming operation.

These air cells have a tenderizing action on cakes.

� As a moisture retainer, fat helps to keep the cakes moist thus improving the shelf life.

� Fats used in cake making should be plastic in nature, which could hold minute air cells

during creaming action.

� Granular fats should be avoided because they have poor capacity for holding aeration.

� Fats like hydrogenated shortening, butter, margarine are used in order to acquire

specific characteristics in cake.

� Shortening should be able to maintain plasticity at room temperature.

� They should not melt by the heat produced due to friction during the creaming.

� Very hard shortening will not cream well and too soft or liquid shortening will not

retain aeration.

Egg:

� Egg provides structure to the cake.

� Eggs are not aerating agents; but act as aerating agents because of air incorporated

during whipping.

� Eggs provide moisture to the cake.

� Lecithin present in the egg yolk acts as an emulsifier and lutein, also found in yolk,

imparts colour to cake.

� Eggs improve the taste, flavour as well as nutritional value.

Milk:

� Milk solids perform the function of structure formation in cakes.

� Milk proteins have a binding action on flour proteins which may create toughness and

dryness in cakes but this is prevented by egg, fat, sugar etc.

� Milk enriches the cake nutritionally.

� Lactose sugar present in milk improves the crust colour and moisture retention

capacity of cakes.

� Milk also improves flavour and taste of the cakes.

� Apart from eggs, milk is the only other ingredient that provides moisture.

Water:

� Water, whether added as such or in the form of milk, hydrates the flour protein and

thus helps in the structure formation.

� Formation of gluten, release of CO2 from baking powder and formation of vapour

pressure are made possible by the pressure of water.

� Water helps to regulate the consistency of the batter which affects the volume and

texture of cake.

� Shelf life of cakes is determined by the amount of moisture retained in the cake.

Salt:

� Salt enhances the natural flavour of other ingredients used in cake making and thus

improves the flavour of cakes.

� It improves the crust colour of the cake by lowering caramelisation of sugar.

� Should be used by dissolving in water so that impurities will not come into cake

mixture.

� Salt helps in cutting down excessive sweetness in cake.

� A pinch of salt always improves the taste and flavour.

Flavouring agents:

� Flavour is a very important aspect of quality product.

� A flavouring agent�s action should not be impaired due to heat or storage.

� Cheap flavours often break down under the influence of heat giving off flavour to the

product.

� A flavouring material should be added after measuring, excess will spoil the

gastronomic appeal of the product.

Baking Of Cakes

� Different kinds of cakes are baked at different temperature; temperature is adjusted

according to the richness of the formula.

� Richer the cake, lower the temperature is a thumb rule of baking.

� Rich cakes contain more amounts of fat and eggs, and they acquire all its aeration

during creaming of fat and sugar. These cakes contain very little baking powder, if at all.

� Batter doesn't contain much moisture and is comparatively stiffer. Such cakes will

have a very slow and gradual rise in the oven in order to get thorough baking; and this is

precisely the reason for baking them at low temperature.

� If rich cakes are baked at high temperature, there will be faster crust formation on

cakes. The crust will prevent heat from penetrating inside thus resulting in an under

baked product.

� In a lean formula contain fewer amounts of fat and eggs are added. All the aeration in

such cakes is achieved by baking powder. Lean cake-batter is thinner than rich batter.

Such cakes are baked at higher temperature so that the evolution of gas from baking

powder, acquiring of volume by cake and setting of structure of cakes take place

simultaneously.

� Baking temperatures: Most cakes are baked at 180 degree centigrade to 200 degree

centigrade.

Leavening Action in Cakes is achieved by

� Mechanical: During creaming the mixture it is filled with air cells which expand under

the action of heat and exert upwards pressure giving volume.

� Chemical: Baking powder when moistened with water and heated evolve CO2 gas

during the process of expansion imparts volume.

� Vapour Pressure: Water within the mixture forms vapour under pressure a result of

which cake is leavened.

� Biological: When yeast is used as a leavening agent, produces CO2 by multiplying in

the presence of yeast foods, and water.

Types of Cakes

All mixing methods can be divided into two categories: high fat those that create a

structure that relies primarily on creamed fat and egg foam- those that create a structure

that relies primarily on whipped eggs.

Within these broad categories are several mixing methods or types of cakes.

Whipped Cakes

Cakes based on whipped egg foams include European-style genoise as well as sponge

cakes, angel food cakes and chiffon cakes. Some formulae contain chemical leaveners,

but the air whipped into the eggs is the primary leavening agent.

Genoise:

This is the classic European-style cake. It is based on whole eggs whipped with sugar

until very light and fluffy. Chemical leaveners are not used. A small amount of oil or

melted butter is sometimes added for flavour and moisture. It is often baked in thin sheets

and layered with butter cream, pureed fruit, jam or chocolate filling to create multi

layered specialty. It is usually soaked in flavoured sugar syrup as the cake is dry.

Genoise Cake:

Ingredients:

Method:

� Pre heat the oven and prepare the pans.

� Sift the flour with any additional dry ingredients.

� Combine the whole eggs and sugar in a large bowl, warm over a double boiler to a

temperature of 38 degree centigrade.

� Whip the egg and sugar mixture until very light and fluffy.

� Fold the sifted flour into the whipped eggs carefully.

� Fold in oil or melted butter.

� Divide the batter immediately into pans and bake at 180 degree centigrade

approximately for 8 minutes.

Angel Cake:

Angel food cakes are tall, light cakes made without fat and egg yolk but leavened with a

large quantity of whipped egg whites. They are traditionally baked in un-greased pans but

large loaf pans can also be used. The pans are left un-greased so that the batter can cling

to the side as it rises. The cake should be inverted as soon as they are removed from the

oven and left in the pan to cool. This technique allows gravity to keep the cakes from

collapsing or sinking as they cool.

They contain no fat, but angel food cakes are not low in calories as they contain high %

of sugar. The classic angel food cake is pure white but flavourings, ground nuts or cocoa

powder, may be added. They are rarely frosted. They may be topped with fruit flavoured

or chocolate glaze. They are often served with fresh fruit or whipped cream.

Angel Food Cake:

Method:

� Preheat the oven.

� Sift the dry ingredients together.

� Whip the egg whites with sugar (half the quantity of sugar) until foaming, add cream

of tartar and beat to soft peaks.

� Gently fold dry ingredients into the egg whites along with remaining sugar. Spoon the

batter into an un-greased tray at 180 Degree centigrade for 35-40 minutes.

� The cake surface will have deep cracks.

� Remove the cake from oven and immediately invert the pan. Rest till it cools.

Whisked Cakes:

They are also known as biscuit whisked cakes or sponge cakes. They are made with

whole separated eggs. Batter is prepared with egg yolks and ingredients, then the egg

whites are whipped to form peaks with a portion of sugar and folded into the batter. They

are primarily leavened with air, but baking powder may be included in the formula.

Sponge cakes are extremely versatile- they can be soaked with sugar syrup or liqueur and

assembled with butter cream or whipped cream as a traditional layered cake. They can

also be layered with jam, custard, cream fillings.

Sponge Cake:

Method:

� Line two greased aluminium baking trays with brown paper.

� Sift the flour and set aside.

� Separate the eggs, placing the yolks and whites in separate mixing bowls. Whip yolks

on high speed for 3-5 minutes, until thick, pale and at least double in volume. Whip in the

vanilla essence and cream of tartar. The yolks should be whipped to ribbon, that is until

they fall from the beater in thick ribbons that slowly disappear into batter�s surface.

� Beat the egg whites till fluffy add cream of tartar and 2 tbsp of sugar. Peak the egg

white.

� Pour the egg yolk into whites, quick fold the both mixtures, sprinkle the remaining

sugar over the mixture and fold in.

� Fold in 1/3 of sifted flour. Repeat the procedure until all of the flour is incorporated.

Do not over mix; fold just until incorporated.

� Pour the batter in prepared pans. Bake immediately at 190 degree centigrade for 30

minutes.

Chiffon Cake:

Although chiffon cakes are similar to angel food cakes in appearance and texture, the

addition of egg yolks and vegetable oil makes them moister and richer. Chiffon cakes are

usually leavened with whipped egg whites but may contain baking powder as well. Like

angel food cake, chiffon cakes are baked in an ungreased pan to allow the batter to cling

to the pan as it rises. Chiffon cakes can be frosted with a light butter cream or whipped

cream or topped with a glaze. Lemon and orange chiffon cakes are the most popular, but

formulae containing chocolate, nuts or other flavourings are also common.

Chiffon Cakes:

Method:

� Sift together the flour, half the sugar, baking powder and salt.

� In a separate bowl mix the oil, yolks, water, juice, zest and vanilla. Add the liquid

mixture to the dry ingredients.

� In a clean bowl beat the egg whites until foamy. Slowly beat in the remaining 170 gm

of sugar. Continue beating until the egg whites are stiff but not dry.

� Stir one third of the egg whites into the batter to lighten it. Fold in the remaining egg

whites.

� Pour the batter into a greased 10 inch tube pan. Bake at 160 degree centigrade until a

toothpick comes out clean for approximately one hour.

� Immediately invert the pan over the neck of a wine bottle. Allow the cake to hang

upside down until completely cool and then remove from the pan.

Creamed Fat Cakes:

Creamed-fat cakes include most of the popular American-style cakes: pound cakes,

layered cakes, coffee cakes and even brownies. All are based on high-fat formulas

containing chemical leavening agents. A good high-fat cake has a fine grain cell of

uniform size and a crumb that is moist rather than crumbly. Crusts should be thin and

tender.

Creamed-fat cakes can be divided into two classes: butter cakes and high ratio cakes.

Butter Cakes:

Butter cakes, also known as creaming method cakes, begin with softened butter or

shortening creamed to incorporate air cells. Because of their high fat content, these cakes

usually need the assistance of a chemical leavening agent to achieve the proper rise.

The classic American layer cakes, popular for birthdays and special occasions are made

with the creaming method. These cakes are tender yet sturdy enough to handle rich butter

creams or fillings. High-fat cakes are too soft and delicate, however, to use for roll cakes

or to slice into extremely thin layers. When making butter cakes, the fat should be

creamed at low to moderate speeds to prevent raising its temperature. An increased

temperature could cause a loss of air cells.

Butter Cake

Method:

� Sift the cake flour, baking powder and salt together.

� Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating

well after each addition. Stir in the extract.

� Fold in the dry ingredients. Divide the batter into greased loaf pans.

� Bake at 160 degree centigrade until golden brown approximately for 1 hour 10

minutes.

High Ratio Cakes:

High ratio cakes received its name from the usage of ingredients. It contains a high ratio

of sugar and liquid to flour and therefore these cakes are known as high ratio cakes. They

have a very fine, moist crumb and relatively high rise. High ratio-cakes are almost

indistinguishable from modern butter cakes and may be used interchangeably.

High Ratio Yellow Cake (large quantity)

Method:

� Combine the flour, sugar, shortening, salt, baking powdered milk, corn syrup and 1

litre cold water in a large bowl of a mixer fitted with a paddle attachment. Beat for 5

minutes on low speed.

� Combine the remaining ingredients in a separate bowl. Add these liquid ingredients to

the creamed fat mixture in three additions. Scrape down the sides of the bowl after each

addition.

� Beat for 2 minutes on low speed.

� Divide the batter into greased and floured pans. Pans should be filled only half way.

One gallon of batter is sufficient for an 18 inch X 24 inch X 2 inch sheet pan. Bake at 170

degree centigrade until a cake tester comes out clean and the cake springs back when

lightly touched, approximately 12-18 minutes.

Cheesecake:

Types of cake can�t be completed without mentioning cheese cake. Cheesecakes, which

are almost as old as western civilization, have undergone many changes and variations

since the ancient Greeks devised the first known recipe. Americans revolutionized the

dessert with the development of cream cheese in 1872.

Cheesecake is baked custard that contains a smooth cheese, usually a soft, fresh cheese

such as cream, ricotta, cottage or farmer cheese. A cheese cake may be prepared without

a crust or it may have a base or sides of short dough, cookie crumbs, ground nuts or

sponge cake. The filling can be dense and rich or light and fluffy. Fruit, nuts and

flavourings may also be included in the filling. Cheese cakes are often topped with fruit

or sour cream glaze.

Preparation of Cakes

1. Sugar Batter Method:

� All fat should be first creamed together in order to blend thoroughly, to make it free

from lumps and to be soft.

� Sugar is added gradually continuing the creaming process.

� When adequate aeration is achieved in fat-sugar mixture; eggs are added gradually.

Eggs are beaten before adding to the creamed mixture. Flavourings are also added to eggs

which will ensure its thorough dispersal in the mixture.

� If too much egg is added and it is not mixed thoroughly, the perfect amalgamation does

not take place where the fat is broken into small fragments separated by liquid part of the

egg.

� When all the egg is amalgamated, the mixture should have a smooth, light, velvety

appearance.

� Flour should be sifted twice with baking powder in order to ensure thorough blending.

� Incorporate flour in the creamed mixture little at a time. Care should be taken to see

that flour is evenly mixed with minimum handling.

� When all the flour is mixed, it is necessary to add some moisture to bring the mixture

to a soft consistency. Either milk or milk solids with water is used for this purpose.

Precautions:

� All the sugar should never be added to the fat at a time as it affects the aeration

process.

� If too cold eggs are used then the fat will solidify soon after coming in contact with egg

which will also prevent perfect blending of fat and eggs. Then the fat breaks down into

lumps separated from the eggs called curdling.

� If the batter is curdled due to improper mixing than a small quantity of flour should be

added and mixed. This flour will absorb the excessive moisture.

2. Flour Batter Method:

� Fat and a quantity of flour not exceeding the quantities of fat are creamed together.

Flour should be added gradually till light and fluffy.

� Eggs and an equal quantity of powdered sugar are whipped to a stiff froth. The mixture

can be whipped well if the mixture is warmed in a double boiler.

� To the creamed mixture, add egg and sugar mixture in small portions only after it

comes to room temperature.

� The remaining sugar is dissolved in milk or water and added to the mixture. Colour

and flavourings are added along with milk.

� The remaining flour is sieved with baking powder, added and mixed well. The mixture

is now ready for baking.

Precautions:

� Fat should be plastic in nature.

� Direct heat should be avoided as slight raise in temperature will cause coagulation of

egg proteins.

� Egg and sugar mixture should be brought down to room temperature then added

gradually to the creamed flour mixture.

3. Blending Method:

� This method is suitable for high ratio cakes.

� In this method, emulsified shortening, flour, baking powder and salt are whipped to a

light fluffy consistency.

� Sugar, milk, colour and flavour are mixed together and added to the previous mixture.

� Eggs are beaten and added in the end, and the whole mass is mixed to a smooth batter.

4. Boiled Method:

� Butter or margarine is placed in a bowl and heated till it melts; water is added and

heated till it boils.

� Remove the bowl and add all the flour at a time and mix thoroughly.

� Egg and sugar are beaten to a stiff sponge, colour and flavour are added while

whisking.

� This sponge is added to the fat-flour mixture in about 4-5 equal parts.

� After thorough mixing, it is poured into a lined baking tin.

5. Sugar Water Method:

� All the sugar in the formula and approximately half the quantity of water is agitated in

a bowl till all the sugar is dissolved.

� Remaining ingredients except eggs are added and agitated to get aeration.

� Finally egg is added and mixed well.

� The mixture is baked.

High Ratio Cakes:

High ratio cakes are baked at low temperature. They achieve all its aeration during

creaming of fat and sugar or during whipping of eggs. They contain very little baking

powder. The batter does not contain much moisture and is comparatively stiffer. Such

cakes should have a very slow and gradual rise in the oven in order to get thorough

baking.

If baked at high temperature there will be faster crust formation on cakes.

The crust will prevent heat from penetrating inside the cake resulting in an under baked

product with a dark colour crust. The crust may burst open spoiling the appearance of the

cake.

Good results are achieved by placing a vessel of water in the oven. The water consumes

some of the heat and at the same time the water delays the process of crust formation on

cakes thus facilitating even volume.

In this the quantity of sugar is more than flour. Emulsified type of shortening and special

cake flours are used for making high ratio cakes. Aeration is achieved by creaming fat.

Lean Cakes:

They do not contain much fat or egg and much of aeration is achieved by using baking

powder. So after addition of flour vigorous movement can be given.

Lean cake batter is thinner than rich cake batter and such cakes are baked at high

temperature. This ensures that evolution of gas from baking powder, acquiring volume by

cake and setting of structure of cakes takes place. If such cakes are baked at low

temperature, there will be evolution of CO2 but due to low temperature the structure of

cake will not set and the cake will collapse.

Common Faults

Reasons for faults in cakes may generally be grouped as follows:

� Wrong quality of raw material

� Improper balance of formula

� Operational mistakes

Wrong Quality of Raw Material:

1. Flour:

� Usage of strong flour for cake making results in gluten formation which results in

small volume, peaked top and unsightly crack in the centre and an uneven texture.

� Strong flour will lead to shorter shelf life.

� Too weak flour will not be able to carry sugar and fat and the cakes will be poor in

volume.

2. Sugar:

� Very large crystals of sugar will not dissolve during mixing and the resultant cake will

have all the defects as if lack of sugar has been used in the formula. i.e harsh crumb.

� It leads to poor consuming quality and staling.

� It is a must that sugar and water should be proportionate other wise it leads to the

above mentioned faults.

� Too large or too small crystals of sugar are not desirable as they do not cream up well

i.e poor aeration and thus adversely affect the volume and texture of cakes.

3. Fat:

� Granular fats will not cream up well and are not capable of holding the air cells.

Resulting cakes will be poor in volume and have a coarse texture.

� If the fat melts during mixing operations, aeration will be lost, affecting the volume

and texture adversely.

4. Eggs:

� Weak and watery eggs or staled eggs should never be used as it will not have good

whipping quality.

� Weak and watery eggs will result in curdling of batter.

� Curdling of batter will lead the aeration to escape and will result in poor volume and

texture.

5. Baking Powder:

� Humid or wet baking powder will not achieve the desirable aeration that results in

improper volume of cake.

Improper Balance of Formula:

1. Sugar:

� Excess usage of sugar will lead to collapse in the centre.

� It will result in dark, hard upper crust.

� Harsh crumb will result due to lack of moisture.

2. Fats:

� Excess of fat will result in improper volume.

� Lack of fat will result in dryness, tunnels and will stale rapidly.

Operational Mistake:

� Improper sifting of dry ingredients will lead to substandard shape and texture.

� Lack of aeration will result in poor volume.

� Insufficient moisture content in batter will lead to development of gluten and result in

improper texture and shape.

� Care should be taken while folding flour into the creamed mixture to prevent escaping

of aeration.

Icing

Icing: It is a sweet covering plain or with vivid pattern in which sugar is the main

ingredient. Icings are of various types. They are classified under two groups:

1. Flat (cooked) icing: are those which are melted by heat and when cooled will set to a

firm coating. They contain a high proportion of small sugar crystals that partially dissolve

on warming and re-crystallise on cooling. Example: Fondant

2. Creaming or Aerating Icing: These are composed of a creamed mixture of shortening,

confectioner�s sugar (icing sugar), water, salt, flavours, eggs and milk powder. These are

more suitable for spreading and piping, where aerating or whipping is used to produce

icing of stiff, non flowing consistency. The basic ingredients used for icing are:

� Sugar: Powdered sugar (in the form of icing sugar which is powdered sugar with small

amounts of corn flour) is commonly used. Invert sugar, corn syrup, and glucose are used

to control the size of the sugar crystal. Icing sugar is also called confectioners sugar.

� Shortening: Emulsified, hydrogenated shortening is usually used. Shortening should be

neutral in taste and flavour. Butter can also be used along with shortening.

� Eggs: when fresh, contribute to the volume, taste and flavour of icing. They should be

blended carefully with the creamed mixture to avoid curdling.

� Milk powder: It provides a structure to the icing as well as enhances the taste and

flavour of the icing. It also helps to absorb moisture. Milk powder should be sieved along

with sugar to avoid lumps and also helps in piping easily.

� Stabilizers: Stabilizers are used to absorb excess moisture. This can avoid

crystallization of sugar. Stabilizers may be vegetable, tapioca starch, pectin and wheat or

corn starch.

� Water: Water is used to dissolve the sugar in preparation of icing. This helps to

dissolve sugar while cooking without burning.

� Salt: Is used in small quantity, it enhances the taste and flavour of the other ingredients.

Frostings

Frosting also known as icing is a sweet decorative coating used as a filling between the

layers or as a coating over the top and sides of a cake. It is used to add flavour and to

improve the cake�s appearance. It also extends shelf life of a cake by forming a

protective coating.

Frosting:

Method:

� Boil sugar and water exactly as for fondant to 115 degree centigrade to soft ball

consistency.

� Beat the egg white with cream of tartar to a stiff peak.

� Add syrup in a trickle and continue beating up to the point of setting.

� Pour on cake quickly before it sets completely.

There are seven general types of frostings but egg white is not added to all:

� Butter cream

� Foam

� Fudge

� Fondant

� Glaze

� Royal icing

� Ganache.

It should be made carefully using high quality ingredients and neutral flavours and

colours. A good frosting is smooth; it is never grainy or lumpy. It should complement the

flavour and texture of cake.

Butter Cream

It is a light, smooth, fluffy mixture of sugar and fat. It may also contain egg yolks for

richness or whipped egg whites for lightness. It may be flavoured or coloured as desired.

The three most popular styles are simple, American, Italian and French.

Method:

� Cream softened butter or shortening until the mixture is light and fluffy.

� Beat in egg (optional)

� Beat in sifted powdered sugar, scrapping down the sides of the bowl as needed.

� Beat in the flavouring ingredients.

Foam Frosting

Foam frosting sometimes known as boiled icing is a meringue made with hot sugar syrup.

Foam frosting is light and fluffy but very sweet. It may be flavoured with vanilla,

chocolate etc. It should be used immediately. Freezing causes it to separate.

Method:

� All ingredients should be at room temperature.

� Whip the egg whites until soft peaks form.

� Beat granulated sugar into the egg whites and whip until firm and glossy.

� Combine additional sugar with water and cook to soft ball stage (115degree

centigrade)

� With the mixer on medium speed, pour the sugar syrup into the whipped egg whites.

� Continue whipping the egg white and sugar mixture until completely cooked.

� Add flavouring ingredients as desired.

Fudge

A fudge frosting is a warmed mixture of sugar, butter and water or milk. It is heavy, rich

and candy like. It should be applied warm and allowed to dry on the cake. On drying, it

forms a thin crust and a moist interior.

Method:

� Blend sifted powdered sugar with corn syrup, beating until the sugar is dissolved and

the mixture is smooth.

� Blend in warm melted shortening or butter

� Blend in hot liquids. Add flavouring.

� Use fudge frosting when warm.

Fondant

Fondant is a thick, opaque sugar paste commonly used for glazing cakes. It is a cooked

mixture of sugar and water with glucose or corn syrup. Glucose or corn syrup is added to

prevent crystal formation. It is poured on to the surface being coated. It is pure white in

colour.

Glaze

It is a thin coating meant to be poured.

Flat icing is a type of glaze used on Danish pastries or coffee cakes. It is pure white and

dries to a firm gloss.

Royal Icing

It is much stiffer and becomes hard and brittle when dried. It is an uncooked mixture of

powdered sugar and egg whites. It is used for decorations and intricate flowers.

Method:

� Combine egg white and lemon juice.

� Beat in sifted icing sugar until correct consistency is reached.

� Beat until smooth and firm to hold a stiff peak.

� Colour the icing as desired.

� Store covered with damp cloth.

Ganache:

It is a blend of chocolate and cream. It may include butter, liquor or other flavouring.

Depending on its consistency it may be used as a filling, frosting or glaze type coating on

cakes. The ratio of chocolate to cream determines how thick the cooled ganache will be.

Equal parts of chocolate and cream are best for frosting and filling.

Method:

� Melt finely chopped or grated chocolate in a double boiler.

� Bring cream just to boil and pour it over finely chopped chocolate and allow the

chocolate to melt.

� Cool it over an ice bath.

Marzipan

A mixture of almond paste and sugar that may be coloured and used, it may also be rolled

and cut into various shapes or used to cover cakes.

Various Fillings used in Bakery

Pudding:

Puddings are also known as baked custard. It is based on the principle that liquids with

eggs thicken by the coagulation of egg proteins. With baked custard, the thickening

occurs in an oven. The container of custard is usually placed in a water bath, and the

temperature must not exceed 100 degree centigrade. Care must be taken not to bake the

custards for too long or at too high temperature. An over baked custard or pudding will be

curdled; properly baked custard should be smooth-textured and firm enough to slice.

Puddings include simple mixture of egg yolks, sugar and milk with some fruits and other

ingredients such as bread, wafers etc.

Chocolate:

Cocoa and chocolate are used very widely in production and finishing of cakes, pastries,

pies, and cookies. Not only do they provide variety in the product and special colour and

flavour, but they also supply body and bulk to the cake mix or icing. There are variations

in cocoa as well as varieties of chocolate. When adding chocolate or cocoa powder to a

mix it is best to melt the chocolate first and then add it to the creaming sugar and

shortening or to the first stage of a blend mix.

Souffle:

It is made with a custard base that is lightened with whipped egg whites and baked. The

air in the egg whites expands to create a light, fluffy texture and rise.Souffle can be

prepared in a wide variety of sweet and savoury flavours. The flavourings can be

incorporated into the custard.When making souffle, the custard base and egg whites

should be at room temperatures. The egg whites are whipped to stiff peak with a portion

of sugar for stability. The whipped egg whites are then gently folded into base. It is baked

in a mould. The finished souffle is puffy with a lightly browned top. It should be served

immediately before it collapses.

Creams:

It includes light, fluffy or creamy textured dessert items made with whipped egg whites

or cream.

Cream Chantilly:

Is heavy cream whipped to soft peak and flavoured with vanilla and sweetened with

sugar.

Bavarian Cream:

Is prepared by first thickening custard sauce with gelatine then folding in whipped cream,

the final product is poured into a mould and chilled until firm enough to un-mould and

slice.

Chiffon:

Is prepare by thickening custard sauce with gelatine then folding in whipped egg whites,

base can also be a fruit mixture.

Mousse:

It may be based on a custard sauce, melted chocolate or pureed fruit. It is lightened with

whipped cream and egg whites and set with gelatine. It is served as dessert or filling in

cakes.

Unit-2

Accompaniments & Garnishes

Accompaniments

Accompaniments are dishes which are used to make the main dish complete. They

provide variety and improve the nutritive value of the meal. Each dish has its own

accompaniments where flavour, taste and colour blend or give contrast to the main dish.

� They add to the bulk of the dish and give greater satisfaction, improve the satiety value

and enhance the taste.

� They also help to digest food, sometimes provide moistness, and give piquancy to the

dish.

Standard accompaniments for

Meat

S. No. Food item Accompaniment

1 Roast beef Horse radish sauce, Yorkshire pudding, roast gravy

2 Roast mutton Red currant jelly, onion sauce, roast gravy

3 Roast lamb Mint sauce, roast gravy

4 Roast pork Sage and onion stuffing, apple sauce, roast gravy

5 Roast veal Savoury herb stuffing, grilled bacon, roast gravy

6 Roast venison

Cold

Hot

Cumberland sauce

Red current jelly, roast gravy

7 Boiled mutton Caper sauce, mashed turnips, mustard

8 Boiled fresh beef Spinach, Madeira or peach sauce

9 Grilled ham Sauce will appear on the menu

10 Cold meats Mustards, pickles, chutney, relishes and proprietary

sauces.

Poultry and Game

S. No Food item Accompaniment

1 Roast Chicken Bread sauce, roast gravy, roast potatoes

2 Roast duck Sage and onion stuffing, apple sauce, roast gravy

3 Roast turkey Herb stuffing, chestnut stuffing, Chipolatas,

cranberry sauce, roast gravy

4 Goose Sage and onion stuffing and apple sauce

5 Pigeon Bread sauce, roast gravy

Fish

S. No Food item Accompaniment

1 Poached Fish Hollandaise sauce, melted butter

2 Grilled fish Hollandaise/Tartare &

3 Fried fish Tartare sauce, lemon slices

4 Boiled fish Hollandaise sauce

5 Cold dishes of fish Mayonnaise sauce

6 Shell fish (cold) Mayonnaise sauce and its derivatives

Vegetables

� Hot vegetable dishes: Hollandaise sauce, melted butter

� Hot Vegetable served: Mayonnaise or vinaigrette sauce

Fruits

S. No Food item Accompaniment

1 Grape fruit Castor sugar

2 Melon Castor sugar and ginger powder

3 Tomato juice Worcestershire sauce

Pasta Products

1. Tomato sauce

2. Bolognaise sauce

3. Cheese sauce

4. Meat sauce

5. Cream sauce

Soups

1. Croutons: Dices or other shapes made from bread, toast, pastry.

2. Profiteroles: Prepared from choux paste. They are miniature choux buns which may be

filled or used plain.

3. Cereals: Rice or barley

4. Cheese: Cheese balls or grated parmesan served with croutons on one side.

5. Cream: Unsweetened whipped cream or sour cream.

6. Meat: Usually small dices or juliennes.

7. Poultry: Usually small dices or juliennes.

8. Seafood: Diced or flaked. Large enough pieces distinguishable.

9. Pasta: Noodles, spaghetti, other pasta products such as star letters, cornets, etc.

10. Vegetables: Cut in various sizes, shapes-juliennes, round slices dices of spring,

printaniere vegetables.

Rice Preparations

Rice forms a staple food in most of the Asian countries where vegetables, gravies, meat

and meat products, milk products like cheese, pulses are processed and used as

accompaniments.

In continental cooking rice preparations are used as accompaniments for example:

Consomm� Carmen, Herb rice with mutton stew etc.

Types of Accompaniments

Garnishes

Garnish is a substance used primarily as an embellishment or decoration to a prepared

food or drink item. A garnish makes food items more appealing. They may enhance or

give a colour contrast. A garnish may be readily identified with a special dish that the

food item may appear incomplete without it.

Garnishes are the perfect way to spruce up anything from an elegant gourmet dinner to a

casual brunch.

Garnishes are defined as food items placed around or on top of a principal dish for

adornment or relish.

The constituents of garnishes are supplied by farinaceous products, cockscombs, kidneys,

truffles, mushrooms, plain or stuffed olives, shellfish, and bone marrow. Vegetables for

garnishing are treated in accordance with the size and shape.

Purpose of Garnishing Food:

� To supply some appropriate and suitable adjunct to the dish.

� It makes the dish attractive in appearance and enhances flavour.

� It helps to improve the colour of the principal dishes and it is seen that the colourful

ingredients blend well with the dish.

� The subtle touch of colour used will increase the attractiveness of a dish.

� Omission of any constituent is to be avoided as the garnish would thereby be out of

keeping with its specified character.

� Arranging of garnish must be planned to facilitate the servicing.

� A careful selection of garnishes that have flavour, colour and eye appeal is appreciated

and it is accepted as a finished dish.

Importance or Points to be kept in mind while garnishing:

� Garnish should be edible.

� Garnishes should appear natural, fresh, and dainty-never overworked or overdone.

� All garnishes should be suitable in character and size to the food adorned.

� The flavour of edible garnishes should be in keeping with the food. Bland foods

require more highly seasoned garnishes.

� Garnish are often more attractive than a continuous decorative scheme.

� A garnish must be neatly arranged in a fashion that will enhance the food with which it

is to be used.

� Colours should harmonize-never clash. Contrasting colours usually produce an artistic

picture.

� Garnishes which are too highly seasoned are not in good taste.

� The serving dish as well as the garnish used must be considered.

� Temperature is a factor that will make a garnish suitable. Any frozen food that is used

as a garnish should be sufficiently cold to hold its shape.

� The consistencies of garnish and food can be contrasted with excellent results, such as

sauce over moulded food.

� Garnishes need not be expensive.

� Garnishes should not be used to disguise deficiencies or food of poor quality.

� Many a dressed and garnished dish has its appearance spoilt after only one portion

having been served, simply because the garnish has not been carefully considered with

the service in mind.

Tools Used In Kitchen for Garnishing

Materials commonly used for garnishes are limited, but the ways in which they may be

applied are many.

� Knives with blunt, round, or curved blades, with sharp-blades, or with fluting edge.

� Shrimp rod and scoop (often called shrimp cutter).

� French fruit or vegetable cutters, vegetable friller, a 1/4-inch peeler.

� French butter curler.

� Cookie cutter of various shapes.

� Small wire baskets for deep-fat frying rosette irons.

� Timbale irons-tiny and average sizes.

� Melon or bomb moulds.

� Individual small moulds, pastry syringe with tubes and pastry bag with tubes.

� Egg slicer

� Fruit and vegetable slicers

� Pastry jagger, pastry crimper, pastry designer.

� Grapefruit scalloper.

� Paintbrush and pure fruit and vegetable dyes.

Commodities Used

1. Sauces: These are one of the simplest garnishes because they come ready prepared in

endless colours and textures. Any thing from ketchup, chocolate sauce, to salad dressing

and home made gravies can be used as garnishes.

2. Fruits: Slices of fruit add a fresh, summery feel to a plate. Slices of lemon or lemon

wedges are commonly seen on the water glass or floating in a bowl is perfect garnish for

liquids. Sometimes halve slices are arranged at the edge of the plate. Sometimes whole

fruits like blue berries and strawberries are used as clusters in the center or to one side of

a plate which will add grace to food. Sometimes fruits like melons, apples, canteloupe,

pears are cut like balls and used for garnishing in such cases fruit should be firm.

Sometimes peels of the fruits are also used for garnishing like citrus peels and peel of

lime. Zester is used as a tool for peeling.

3. Herbs: These are available in two forms- dried and fresh. Fresh are perfect for use as

garnishes. Parsley, thyme, rosemary, sage, mint, oregano and lemongrass are commonly

used. They are generally sprinkled over a dish or sometimes they are mixed in. They are

the fastest way to garnish.

4. Vegetables: Slices of carrot, across or lengthwise, beans or radishes make great

garnishes. They can be cooked or fresh to make a vegetable garnish more interesting.

These vegetables should be peeled and used. Slices of cucumber are generally used along

with line of peas between two foods or a whole radish can be beautiful on one side.

5. Other foods: They can be called as assorted food garnishes and include different types

of cheese and breads. Cheese can be grated and sprinkled over a dish before cooking so

that it can melt. Parmesan cheese is perfect for topping purpose; cheddar can be sliced

and stamped to a neat shape with cookie cutters. Cottage cheese can be a great side

garnish.

Bread can be used to achieve several effects, strips of bread along side a stew, bread

sticks can be added to a meal, croutons are often used on salads. Bread can be added to a

casserole or a meat dish for variety.

Combinations:

Combination of two or more elements of food that can be used for garnish E.g.: a slice of

orange on a bed of lettuce.

Types of Garnishes:

Farinaceous Products

Farinaceous is a word derived from the Latin word �Farina� meaning flour. A wide

range of dishes mostly made from flour like spaghetti, macaroni, gnocchi, penne and

lasagne are included. They are also called as pasta products.

Pasta is made from unleavened dough of liquid mixed with flour. The liquid is usually

egg or water. The flour can be made from any gram such as wheat, buck wheat, rice or a

combination of grains. The dough can be coloured and flavoured with pureed vegetables

like tomato, spinach, herbs or other ingredients and it can be cut or extruded into a wide

range variety of shapes and sizes.

Pasta can be cooked fresh while the dough is still moist and pliable or the dough can be

allowed to dry completely before cooking. Pasta can be filled or sauced in an endless

variety of ways. It can stand alone or be used in salads, desserts, soups or casseroles.

Pasta is widely used in the cuisines of Asia, North America and Europe. In Italy pasta

dishes are usually served as a separate course referred as minestre, in other countries of

Europe, Asia and United States they are served as appetizers, entr�e or side dish.

Types / Kinds of Pasta:

Pasta is in the form of spaghetti, macaroni and noodles. Commercially prepared dry pasta

is made from hard flour mainly semolina which keeps the product in shape.

Macaroni and spaghetti are made from flour and water while noodles have egg added.

The differences are mostly in the sizes and shapes of the product but not in their

composition. Spaghetti is string in shape and macaroni is tubular.

Varieties of Pasta:

Italian pasta and commercial pastas are made with semolina flour which gives the dough

a rich yellow colour. Grey or streaked dough probably contains soft flours. Dried pasta

should be very hard and are available in a wide range of flavours and shapes. In addition

to the traditional white (plain), green (spinach), and red (tomato) pastas, manufacturers

are now offering unusual flavour combinations such as lemon, pepper corns, whole wheat

� basil, carrot and ginger- jalapeno to black beans- small pieces of herbs or other

flavourings are often seen.

Italian pastas can be divided into three groups based on the shape of the final product

ribbons, tubes and shape. Pasta dough is rolled very thin and cut into strips or ribbons.

E.g.: Lasagne, Spaghetti, Capellini, Fettuccine

Cylindrical forms or tubes are made by extrusion. The hollow tubes can be curved or

straight, fluted or smooth.

E.g.: Penne, Spirals (eliche), Manicotti, Rigatoni

When extrusion process is used to shape pasta dough then it is called �Shaped Pasta�.

E.g.: Orzo, Conchiglie, Farfalle, Fuesilli, Rotelle

Asian Noodle:

These are neither cut into shapes and sizes nor are they flavoured or coloured with

vegetable purees, herbs or other ingredients.

They are thick, folded into bundles and packed. Difference lies in the type of flours that

are used for dough. Dried Asian noodles are soaked in hot water for several minutes

before further preparation. Water softens and cooks noodles evenly.

Wheat noodles usually have egg added, are flat and are available in fresh or dried forms.

E.g.: Somen, Udon

Rice Noodle:

They are dried and are soaked in hot water before cooking. They are rinsed in cold water

to remove excess starch and prevent sticking.

Bean Starch Noodles:

They are also known as spring rain noodles. They are transparent and are made from split

green gram.

Buck Wheat Noodles:

They are also called soba noodles. They do not need soaking before cooking

Cooking Of Pasta / Preparation:

� Cook in a large amount of water, using 4:1 ratio volume of water to pasta.

� Use salt and a little oil in the water.

� Submerge pasta in water that is already boiling.

� Keep cooking and stir to avoid sticking to each other.

� Cook till al dente (firm to bite).

� Drain and rinse thoroughly with cold water.

� Coat lightly with butter or oil to prevent sticking.

Unit-3

Gardemanger

Definition: The cold larder or garde manger is a department set aside for the storage of

perishable foods, both raw and cooked. Foodstuffs such as meat, fish, poultry and game

are prepared and made ready for cooking. In this department all cold items found on the

menu such as cold fish or meat dishes, cold sauces, salads, salad dressings are prepared

and dressed.

The word larder has in professional kitchens a much wider significance. The larder is a

place where the raw materials for cooking are prepared and dressed but in large

establishments, the work is further broken into various sections.

Functions

� The larder staff, under the supervision of the chef garde manger are responsible for the

ordering, storing and preserving of stores, keeping stocks up to date and accounting for

such items as meat, fish, poultry and game. They pass through the department on their

way from the suppliers to the kitchen and eventually to the restaurant or banqueting

rooms. The preparation of raw or cooked foods into a wide variety of cold preparations/

dishes is carried out in the garde manger. To be more effective, it should operate in

harmony with the kitchen and pastry department to avoid confusion and wastage.

� Another function of the garde manager is to process and utilize the left over elements

of any meal and consequently parts of cooked joints, poultry, fish or even eggs, vegetable

and potatoes will be transferred from the kitchen to the larder at the conclusion of every

meal or service.

� There are also a number of dishes initially prepared hot but can be successfully and

suitably offered cold. Fricassees, curries finished with cream and joints such as �boeuf a

la mode or daube de boeuf can add interest to the selection of cold dishes.

� Other items of cold food can include mousses of fish, meat or poultry, pies, pates,

terrines, galantines, and cold deep fried items such as rissoles and croquettes.

� It is the task of the chef garde manger in consultation with the executive chef to

minimize leftovers. Thus careful planning of menus taking leftovers into account is done.

Eg: leftovers go into the preparation of salads, suitably dressed and trimmed and used in

the preparation of cold dishes. Some leftovers will be used in the made up dishes.

� A number of garnishes or accompaniments to dishes served from kitchen department

are prepared by the garde manager. For example: hot dishes such as tartare ore remoulade

for fried or grilled fish and sauce menthe for roast lamb.

� Savoury batters are also prepared by the larder department for use in the kitchen. For

pastries, the savoury ingredients, chopped suet or fillings are provided by the larder to

pastry department.

� Thus this department plays an important role in ascertaining that the kitchen and pastry

department avoid delays and complications at the time of service.

Purpose

� To add variety to the menu and diet by preparing food that has eye-appeal and is

palatable.

� To produce a variety of flavours and textures and provide food that is particularly

suitable for hot weather.

� To prepare food that can be conveniently wrapped for take-away.

Cold Preparations

� The preparation and presentation of single or combined foods as hors d oeuvre, salads,

dressings and cold sauces.

� Processing of prepared foods for cold buffets, cafeterias, bars, counters and take-away.

� Other preparations include marinades and forcemeat stuffings.

Examples of Cold Food Preparations:

Hors d oeuvre, salads, sandwiches, sauce-vinaigrette, mayonnaise etc.

Cold buffet items: Dressed crab, liver paste, smoked salmon, smoked mackerel mousse,

cold roast beef, roast chicken, veal and ham pie.

Sweet items suitable for cold buffets: Fresh fruit salad, Bavarois, trifle, chocolate

gateaux.

Cold Food Characteristics:

� Appearance must be clean and fresh. Presentation should be eye appealing, neither too

colourful nor over-decorative, therefore stimulating the appetite.

� Nutritional value is obtained because of the mixture of raw and cooked foods.

Handling and Storage:

Correct hygiene habits regarding personal practices; food and equipment are necessary at

all times, particularly when dealing with cold food.

Working Techniques

� Peeling: This is the removal of the outer skin or fruit or vegetable using a peeler or

small knife, according to the thickness of the skin.

� Chopping: This is cutting into very small pieces, eg: parsley, onions.

� Cutting: This is using a knife to divide food into required shapes and sizes.

� Carving: This means cutting meat or poultry into slices.

� Seasoning: This is addition of salt and pepper.

� Dressing:

- Salad dressing, Eg: Vinaigrette

- The arrangement of food for presentation on plates dishes or buffets.

� Garnishing: This is the final addition to the dish. Eg: Quarters of tomato added to egg

mayonnaise.

� Marinade: The liquid used to marinate foods; it generally contains herbs, spices and

other flavouring ingredients as well as an acidic product such as wine, vinegar or lemon

juice.

Equipments

Bowls, basins, whisks, spoons, etc as well as food processors, mixing machine and

blenders are used in cold preparations.

Preparation of Cold Work

Well planned organization is essential to ensure adequate pre-preparation (mis-en-place),

so that foods are assembled with a good work flow and ready on time.

Before, during and after assembling and before final garnishing, foods must be kept in a

cool place, cold room or refrigerator so as to minimize risk of food contamination.

Garnishing and final decoration should take place as close to serving time as possible.

General Rules

� To be aware of the texture and flavour of many raw foods that can be mixed together

or combined with cooked food. Eg: Coleslaw, meat salad.

� To understand what combination of food, for example: salads are suited to be served

with other foods, eg: cold meat or poultry.

� To develop simple artistic skills which require minimum of time required for

preparation and assembly.

� To provide an attractive presentation of food at all times.

� Safety should be at higher priority in cold kitchen. Personal, food and equipment

hygiene practice of the highest order must be observed with all cold work.

Selection of Commodities

� As with all food stuffs, quality must be a first consideration when selecting items of

food for cold service.

� The type and scope of the menu. For example: whether for a grand classical buffet or a

small buffet prepared on a daily basis, a special function featuring cold food either carved

in the dining room or presented already in the position, carved then portioned.

� Season of the year and weather has an effect on availability of ingredients, so to avoid

shortages one should order seasonal ingredients.

Quality Points

� Checking the quality and quantity of all goods delivered to the larder.

� Ensuring that all stuffs are stored at the required temperature and they can be easily

checked.

� Food should be protected from contamination by vermin.

� Portion control is rigidly carried out.

� Stocks of food are regularly turned over.

� Food should not be over stocked.

� Daily stock sheet kept by each chef should be submitted to the chef garde manger at

the end of the day to enable him to write out his orders for the following day.

� Obviously, every effort must be made to maintain highest possible standard of hygiene,

to prevent any deterioration in the food under his control. Every precaution should be

taken to discourage pilferage.

Storage:

� Fresh meat should be stored at 2-3 degree centigrade.

� Small cuts of meat, poultry and fish should be stored by packing them in an oiled paper

or plastic film.

Appetizers

Generally, appetizers and first courses are small portions of food intended to whet the

appetite in anticipation of more substantial courses to follow. Unlike foods prepared as

entr�e, appetizers rarely contain the traditional combination of meat or other main item,

vegetable and starch. More often than not appetizers consist only of the main item

accompanied by a sauce or garnish. Appetizers do not need to contain any meat, poultry,

fish, shellfish, however soups, salads, charcuterie items, vegetables, pizzas, pastas and

other starch dishes may be served as appetizer. Because they are very rich, some foods

such as foie gras and escargots are traditional served as appetizers. These foods are

generally consumed in small amounts and are rarely served as entre.

Hors doeuvres are further classified into four:

� Hors d oeuvre Varies: These are served for lunch before soup. These could be made of

almost anything and many leftover items could be incorporated into it. All that is kept in

mind is that the size should be small and they should be cut into dices, cubes, strips or

pieces which can be pickled, seasoned, brined and marinated. There is hardly any

limitation to their use and preparation. Expertly prepared and dressed, these tit bits can be

very pleasing to the eye and palate.

� Hors doeuvre Singular or froid: This implies that only one food is served in one portion.

These are served with certain dressings, sauces, garnishes and accompaniments. Most

commonly served dishes are avocado pear, caviar, crayfish, crab, stuffed eggs, fruit

cocktails, galantines, lobster, oysters, foie gras, pate maison, Parma ham, plovers egg,

smoked salmon, sausages, salami and tuna.

� Hors d oeuvre Compose: These are always mixed salads where in two or more

ingredients are mixed, these could be served after soup and these are generally served in

very small portions.

� Hors d oeuvre Chaud: These are always served after soup. These could be made of

many things such as egg, fish, meat, poultry, game, vegetable and certain pastries. Most

common ones are: aubergines, alumettes, blinis, bouchees, ballotines, brioches,

barquettes, canaps chaud, croutons, fondants, rissoles, souffls, and tartlets. The popular

Indian preparations are cheese puffs, cheese balls, croquettes, fritters, small shammi

kababs and boti kababs.

Guidelines for Preparing Appetizers

� The first course should be small. As the name implies, an appetizer should stimulate

the appetite rather than satisfy it.

� Avoid very spicy foods that may deaden the palate and detract from any more delicate

flavours that follow.

� The first course should be harmonious with the rest of the meal with respect to the

types of foods as well as the style.

� Avoid duplication of foods within the meal. If fish or shellfish is served as the first

course, do not serve fish or shellfish as the main course.

� For more variety, use several methods of preparation within the meal. If the entre will

be grilled or roasted, serve a first course that is poached or sauted.

� A first course should always be attractively presented. Remember that often it is the

first food the customer sees. It should set the standard for the rest of the meal.

Hors d oeuvres

The term appetizers are also known as Hors d oeuvres. Hors d oeuvres, whether hot or

cold, are very small portions of food served before the meal to stimulate the appetite.

Hors d oeuvres can be passed elegantly by waiters or displayed on buffets. Appetizers,

whether hot or cold, are generally the first course of the meal; more typically served with

dinner than with lunch. Sometimes there is very little difference between a Hors d oeuvre

and an appetizer.

The French term Hors d oeuvres translate as outside the work. Its usage was correct under

the classic kitchen brigade system, for it was the service staffs responsibility to prepare

small tit bits for guests to enjoy while the kitchen prepared the meal.

Guidelines for Preparing Hors d oeuvres

� They should be small, one to two bites.

� They should be flavourful and well seasoned without being overpowering.

� They should be visually attractive.

� They should complement the foods to follow without duplicating their flavours.

Classical Appetizers

Caviar

Caviar, considered by many to be the ultimate hors d oeuvre or classical appetizer, is the

salted roe of the sturgeon fish. Most of the worlds caviar comes from sturgeon harvested

in the Caspian Sea and imported from Russia and Iran.

Serving Caviar:

Fine caviar should be served in its original container or a non-metal bowl on a bed of

crushed ice, accompanied only by lightly buttered toasts and sour cream. Beluga, ossetra

and sevruga are the most famous ones.

Other examples include:

� Smoked salmon

� Prawn cocktail

� Asparagus with hollandaise sauce.

� Parma ham with melon

� Tomato juice

� Poached egg with hollandaise sauce

� Sage fritters

� Salami

� Escargots

Salad

The word salad is derived from a Latin word meaning salted. Salads can also be defined

as cold preparations made from raw cooked or blanched vegetables, singly or in

combination and can include other items such as fresh herbs, fruits, nuts and cooked eggs,

pasta, rice, fish, meat and poultry. Their flavouring and seasoning is affected by the use

of a wide variety of dressing or sauces.

Characteristics of a Salad

� They should be fresh and crisp.

� They must possess piquancy.

� They should have stimulating flavour.

� They should have relish value.

� They should be colourful and attractive.

� They should be well seasoned.

� They should supply or supplement nutrients.

Points to be kept in mind while preparing salad

� All salad ingredients should be fresh and of good quality.

� If they are required to be held or stored for some time, they are covered in a container

and stored in a refrigerator specially reserved for the purpose. They should be kept away

from raw or cooked meat or fish.

� All leaf salad vegetables should be carefully trimmed of all discoloured or damaged

leaves, roots then washed in cold water, drained and dried thoroughly.

� They should not be left in water except water cress.

� Large salad leaves are best if carefully torn into manageable sized pieces instead of

cutting with knife.

� The cutting of vegetable, either raw or cooked should be carefully done. This is

essential for good presentation. (Juliennes of 5 cm are good).

� Some items such as avocado, pears, Belgian endives, small raw artichokes and fruits

like banana tend to discolour quickly when cut. This can be prevented by preparing them

at the last minute and using lemon based dressing or sprinkling lemon juice.

� Some attention should be paid to optimum period of time for marination and storing as

mixing with dressing (lemon based vinegar) will quickly produce moisture and prevent

crispness.

� Where a number of items are used in the composition of vegetable, care should be

taken not to duplicate vegetable elsewhere in the menu.

� Salad comprising of raw green salad leaves should be dressed and mixed in front of the

customer just before service.

Serving the Salad

� Large silver or stainless steel bowls or platters are normally used for salads, which are

used as accompaniments.

� Salads which are to be eaten as an appetizer may be served in vessels carved in ice.

� Dessert salads can be served in glass bowls, china ware. A popular dish for serving

dessert salad is water melon, pineapple etc.

� Materials selected for salads and the size of portions, need to be governed by the role

of the salad on the menu.

� Their arrangement should be simple with a natural appearance.

� Arrangements which are exact and perfect lead to over handling of materials.

Parts of a Salad

Salad has four basic parts: Base or under-liner, Body, Dressing and Garnish.

Base or Under-liner:

The under-liner is usually a leafy vegetable such as lettuce of different kinds, watercress,

cabbage, etc. The main purpose is to keep the plate or bowl from being the base and to

provide colour contrast to the other parts of the salad.

Body:

This is the most important part of the salad.

� The salad gets its name from the ingredients that are used for the body. This part gets

the most attention and its appearance is enhanced by decorations.

� The ingredients used should have a balance of flavours and taste.

� The body consists of broken salad greens, fruit moulded in aspic, sliced cooked

potatoes, raw cabbage, tomato stuffed with tuna fish, chicken or meat dices or strips.

Garnish:

� The main purpose of the garnish is to add an eye appeal to the finished product.

� It also improves the taste and form.

� It may be a part of the body or it can be an additional item that will blend and

compliment.

� Garnish should always be simple and attractive.

Dressing:

� Salad dressings are based on either vegetable oils such as olive, ground nut, sunflower,

sesame seeds, walnuts, hazel nuts or various creams and dairy products such as single,

double or sour cream and yoghurt.

� These oils or creams are usually supplemented by an acid, either vinegar such as cider,

sherry, malt, wine, raspberry and tarragon or the juices of citrus fruits such as lemon or

lime. All these acids have qualities of modifying the qualities of oils or cream adding

contrast, sharpness and assist in digestion.

� The wide range of added seasonings and flavourings include sugar, honey, salt, pepper,

paprika, cayenne, Tabasco, mustard- dry and paste, anchovies, capers, gherkins, fresh cut

herbs such as parsley, basil, dill, tarragon, chervil, sieved hard boiled eggs, onions, chives,

garlic and sauces such as mayonnaise, Soya and Worcestershire.

� The possible combinations of the above ingredients can give unlimited scope to the

preparation of dressings.

Points to bear in mind while preparing them

� Except for basic oil or vinegar dressing, other dressings should be kept to a minimum

length of time.

� Sometimes, the ingredients used in dressings loose their texture, become soft and life

less after few hours. Chopped herbs lose their colour.

� Dressings made from cream and dairy products should always be made fresh.

� Attention should be paid to overall balance and emphasis of ingredients and their

suitability to the salad with which they are used.

� A good dressing will enhance and add quality and contrast to the salad.

� All salad dressings need a final mixing before being used. Especially oil based ones

where their emulsified properties tend to separate out if left for any length of time.

� Strong flavoured salad ingredients can support well flavoured dressings.

� Delicate or bland items will benefit from dressing of a more single identifiable flavour.

Dressing Recipe

There are quite a number of salad dressings, most popular being mayonnaise &

vinaigrette. Some salads are just treated with French dressing & then bound with

mayonnaise.

� Acidulated Cream: Mix one part of lemon juice, 5 parts of lightly whipped cream,

seasoned with salt and pepper.

� American Dressing: Mix equal parts of oil and vinegar with seasonings.

� French Dressing: Mix one part of vinegar to 3 parts of oil, salt, pepper and French

mustard.

� English Dressing: Mix 2 parts vinegar and 1 part of oil, salt, pepper and Dijon

mustard.

� Thousand Island Dressing: Mayonnaise and tomato ketchup, red and green pepper,

mild chilli sauce.

� Lemon Dressing: 1 part of lemon juice, 3 parts oil, salt, pepper and French mustard.

� Yoghurt Dressing: 1 part of yoghurt, 2 parts of mayonnaise.

� Roquefort Dressing: Vinaigrette and grated cheese (Roquefort cheese).

� Escoffier Dressing: Mayonnaise, lemon juice, Worcestershire sauce, chilli sauce,

paprika, chopped chives.

Salad Classification:

Green Salad: It is again sub divided into two. They are

� Tossed salad: It is prepared by placing the greens, garnishes and dressing in a large

bowl and tossing to combine

� Composed salad: It is prepared by arranging each of the ingredients on plates in an

artistic fashion.

Bound Salad: It contains cooked meat, poultry, fish, shellfish, pasta or potatoes bound by

dressing. They are also known as cooked salad, usually containing a single element.

Vegetable Salad: These have non-leafy vegetables as their main ingredients, may have

leafy greens as a base or under-liner but not as a part of body. The vegetables are cut into

various shapes. The commonly used vegetables are cucumbers, cabbage, carrots, celery,

green peppers, onions, radish, tomatoes and zucchini. E.g.: Coleslaw

Fruit Salad: is any salad in which fruit dominates. It is generally composed of cut or

sectioned fruits served separately or combined. Handling fruits for salads require special

attention. Fruit like apples, pears, bananas, peaches, avocadoes discolour when exposed

to air. Many canned fruits are also good salad materials eg: pineapple, cherries. Flavour

and colour are the primary determinants in a fruit salad.

E.g.: Florida cocktail

Combination Salad: It means combining two or more kinds of elements, may be leafy

vegetables with foods such as cheese and bread, egg and fish, olives and poultry, pickles

and meat, relishes and fruits. E.g. Chefs salad

Congealed Salad: It is a salad that has gelatine to hold it together. They must be kept in a

refrigerator till the moment of service, or they may lose their firmness.

Salad Presentation

Eye appeal is the purpose of every presentation and the three things that are to be

considered while presenting a salad are: Height, Colour and Unity.

Difference between Hors D Oeuvres and Salad: