LARDER

1. LAYOUT & EQUIPMENTS A.. Definition and Introduction of Larder Work : The larder or Garde Manger is a department set aside for the storage of perishable food , both raw and cooked and were food stuffs such as meat fish poultry and game are prepared and made ready for cooking. In this department all cold food items found on the menu such as Hors doeuvre cold fish or meat dishes ,Cold sauces, salad dressings are prepared and dressed. For these functions to be carried out , it is essential that: 1. The larder be separated from the kitchen and located in a cool place. At the same time,it must be close to the kitchen to avoid undue running about between two departments which are closely interrelated. 2. It should be light,airy and well established and sufficiently spacious to allow the staff to carry out their duties in a clean and efficient manner. 3. It should be equipped with the necessary fitting,machinery and tools. B. EQUIPMENTS FOUND IN THE LADDER Refrigerators, Mincing Machine and bone cutter, slicing machine, scales and weighing machines , Electric Grinding machine ,Boiling Plate or Gas Ranges , Griller/Toaster , Gas boiler, Butchers Blocks , Steel Tables ,Sauce pans and lids frying Kettles and frying pans , polythene bins and other larder tools such as serving spoons and ladles, sieves , Colanders , Conical strainers and Chinois, heat Presses , Pie moulds, whisks, egg slices, steel basins and graters.. Knives, Choppers, Saws etc., Butchers Boning knives ,butchers steak or cutting knives , Butchers saw(Tenon), Butchers saw(Bow), Butchers choppers and cleavers, Butchers chopping Knives, Cooks 30 cms(12 inches)Knives, Cooks 20-24 cm (a/7 inches) knives, Cooks 6-8 cm (4 inches) knives, Cooks 14-20cm(7 inches) filleting Knives Tranchelard Knives, Palette Knives, Potato Peelers, French or English, Mandoline vegetable slices. WOODEN UTENSILS Wooden spatulas and spoons are used for stirring food stuffs to Prevent burning . Wooden mushrooms are used for Pressing food stuffs through sieves .These wooden utensils should be well scrubbed , washed , rinsed and dried after use. The following tools are kept clean by washing in hot water, rinsing and drying . Care should be taken to present them from nusting or deteriorating. MISCELLANEOUS Cutlet Bat - For flattening cuts of meat. Trussing Needles - For Poultry trussing. Larding Needles - For larding cuts of meat , Poultry etc., Larding Pin - For larding joints etc. Lemon Zesters - For Scraping of lemon Peel. Lemon decorators - For channeling lemon Peel. Vegetable Scoops - For shaping vegetables and potatoes. Butchers Hooks - For hanging joints etc. Skewers - For skewering ,meat etc.

Brining syringe Brinometer

- For Pumping brine solution into joints. - For measuring density of brine solution.

2. TERMS AND LARDER CONTROL BREAKDOWN OF WORK : It naturally follows that the work is broken down into various fields such as Hors doeuvre,salads,butcher,Poultry,ColdBuffet and in a large establishment each function is carried out by a chef specialized in that area . These duties are allocated by the chef Garde Manger who is in overall charge of the department .His assistants are the Commis Garde Manger. The smaller establishment , the chef Garde Manger works single handed and carriers out all the functions himself . 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 over the food stuffs received and stored in the department .This will involve: 1. Checking the quantity and quality of all goods delivered to the larder. 2. Ensuring that all food stuffs are stored at the right temperature and that they can be easily checked. 3. That the food is protected from contamination by vermin. 4. That Portion Control is rigidly carried out eg., a given piece of meat, fish and vegetable should always Produce required portions of steaks, fillets, salads or Hors doeuvre. 5. That stocks are regularly turned over. 6. That food is not overstocked. 7. A simply daily stock sheet by each subdepartment be maintained . 8. Every Possible effort must be made to maintain the highest possible standard of hygeine. Every Precaution should also be taken to discourage Pilferage. The stock and order sheet should be as simple and easy to keep up to data as possible. A complicated stock sheet requiring too much writing will defect the whole purpose as it will be neglected during busy rush periods, the very time it is needed most. For some sub departments, devising an easy and simple system is reasonably easy. In some cases it is not so easy for example, Also keeping of the stock of food sent in and returned by the cold buffet can be complicated and time wasting if one is to measure every ounce or inch. Therefore it is necessary to accept some rule of thumb Providing it is well supervised . An experienced chef Garde Manger should be able to tell at a glance the weight,or number of Portion of a given joint or cold dish. The butchery department also Presents some Problems and the stock sheet for this department needs careful consideration. Each establishment will devise its own system taking into account its own Problems. PLANNING THE GARDE MANGER Layout : Planning the layout for a garde manger department can be a complex task. Unlike other departments that can depend on a basic menu and basic work load,the Garde Manger department is unique in its operation . On a daily basis the Garde Manger department may handle its own butchery, its own bakery, its own sauce making ,its own frying , smoking of fish and cold meats , all the decorating including tallow and ice sculpture , Plus a complete line on charcuterie products such as galantines and pates. The Garde Manger department can relate to a food service facility in three ways: - on a pick up Basis. - on a distribution basis. - on a combination of the two bases.

When a Garde Manger department Executes food order on an ala Carte basis, this is known as Pick up .This system operates in an unpredictable fashion ,Since the number and timing of orders is not known in advance. Work load is set depending upon the dishes listed on the menu. When the Garde Manger department Executes food orders in advance for a known quantity , to be delivered at a certain time(Parties, banquets) this is known as the distribution basis. The main problem here is work loads will be different each day depending upon booking, functions etc., For this reason it is difficult to establish an appropriate mise-en-place on a daily basis as it is bound to vary. In the combined system represents a combination of the above two systems.This layout is appropriate when the garde manger department is located near both a la carte and banquet facilities. CHARCUTIERIE I. SAUSAGE A. INTRODUCTION TO CHARCUTIERIE : INTRODUCTION : In French , the word characteristic is derived from chair cuite, meaning cooked meat. It usually centers around pork products , including some of the prides of French cuisines . Pates and terrines ranging from simple pureed liver to textured real Pates or rustic country mixtures studded with hazelnuts or pepper corns and a selection of stuffed galantines and ballontines coated with aspic. Ham, bacon, sausages and cured meats are the staple of charcuterie, found world Wide in innumerable guises. Traditionally, charcuterie consists only of completely or partially prepared pork dishes , but now a days it also includes game or real and ham pies, as well as pork pies and pate en croute . Fish and vegetable terrines and mousselines as well as the famous pate de foie gras and even prepared salads are also included in the range. B. SAUSAGES-TYPES & VARIETIES Any mixture stuffed into a casing (traditionally the large or small intestines of domestic animals) is known as a sausage. In practice most sausages are pork-based though beef and real feature in a few types and game can add a ripe flavour. While sausages are some times made with chicken or real while fish or shellfish sausages are a gastronomic conceit often based on luxury ingredients such as lobster or sea scallops .They usually take the form of fish mouisselines stuffed in a casing . Additions to sausages fall into two that lighter the meat and make it go further , as in the British Banger and seasonings , Commonly hot red peppers in sage and thyme ,spices such as the pensable salt. Small casings are used for fresh sausages so heat penetrate easily to the center. As fresh Sausages may contain raw ingredients ,they have a short shelf life although this may be extended by additional cooking processes such as smoking , drying blanching or boiling .Both the delicate bondin blance of France , made from pore , chicken or real and sometimes eggs and cream and the heartier bondin noir or German slutwurst made of blood ,spices and onions are examples of semi cooked sausages that has been blanched to firm their feature and extend their shelf life by a few days. Seasoned with spices and garlic , the famous Polish Kielbasa and German Knack wurst are both slightly smoked. Like all pork , fresh and semicooked sausages must be thoroughly cooked before eating to avoid any danger of trinchinosis infection.

Distinct from fresh and semi cooked sausages are those that are sold ready to eat These may be fully cooked ,sometimes by hot smoking or completely cured by drying included in this wide category are the familiar Mortadella belogna and liver sausage. Some liver sausages are soft enough to spread ,they may be flavoured with onion ,herb, garlic, anchovies or spices and resemble Pate packed in a anchovies or spices and resemble Pate packed in a Casing .The distinctive French andouille made of Pigs intestines stuffed one inside the other combines smoking , drying and cooking in its fabrication. The third general category is the sausages that are uncooked but are totally presented by drying .They are eaten without further cooking ,often thinly sliced and served cold with cheese ,veg and salads. Although these sausages do not require cooking , some varieties notable Italian Pepperoni and a dried version and stews. The second type Salami style sausages are drier and more highly spiced . Since they may be dried for up to six months , they have a harder texture pork and beef are often combined in salami ,and frequently wine is added to the mixture , giving the sausage a characteristic tangy flavour. C. CASINGS-TYPES & VARIETIES Casings vary in size from the in /1.25 cm diameter of small pigs intestines to the 34 in /7.5-10 cm of large beef intestines, and each sausage calls for a specific type. Synthetic casings are commonly used for fresh sausages .Bladder or stomach living may also used. STUFFED SAUSAGE CASINGS Before use, soak the casings for 1-2 hours in cold water to remove salt and make them pliable .Drain but do not dry them. Steps : 1). Clean and open each casings by attaching one end to a tap and running cold water through it. 2).Tie each casing with string at one end. Attach the open end to the base of a funnel .Slide the casing up the funnel until the closed end of the casing is reached. 3).Work the sausage filling through the funnel into the casing .Do not pace the filling too tightly or the sausages will burst as they cook. 4).Twist the casing at intervals as you go to make a string of sausages .Tie the casing with string at the end.

WORLD FAMOUS SAUSAGES AT A GLANCE 1. Polish Kaszanka 2, Boudin noir 3. Haggis 4. Morcille 5.Andouillete 6.English Slack Pudding 7.Frankfurter 8.Bock Wurst 9.Knack Wurst 10.Cervelat 11.Boudin 12.Pork Chipolata 13.Luganeyhe 14.Cumberland 15.Venison 16.Merguez 17.Beef 18.Pork 19.Northampton Pork 20.Brat Wurst II. FORCEMEATS A. TYPES OF FORCEMEATS : There are many types of forcemeats, farces and stuffings .They are used in variety of ways for making quenelles mousses mousselins, pates, galantines, for stuffing breast of lamb or veal , poultry , game, fish, vegetables and eggs. Forcemeats are made of meat , poultry and close grained fish , finely ground or pureed and mixed with seasonings. 1. 2. 3. 4. 5. 6. Fine Forcemeats for Quenelles For Galantines Mousseline Forcemeat For Pates Fish Quenelles Forcemeats with Panada. 21. Toulouse 22. Dried Chorizo 23.Andouille 24.Cotechino 25. Crepinettes 26. Pepperoni 27. Zampone 28.Genoa 29. Napoli 30.Milano 31.Jesu de Lyon 32.Hungarian 33.Finocchiona 34.French Hers 35.Chorizo 36.German Cervelat 37.Primavera 38.Strasboung liver 39.Mortadella 40. BierWurst.

III.BRINES, CURES & MARINADES A.TYPES OF BRINES The larder uses a number of marinades and brines, most of which have been known for hundreds of years. Whereas the marinades are always used to give a certain distinctive flavour and /or to tenderize in some cases, the pickles and brines were originally used to preserve food. In modern times of refrigeration and deep-freezing , pickling and brining may be thought to be unnecessary but this is not so. Although pickling and brining does preserve, the foods treated in this way attain a certain colour in the case if brine and, what is more important , flavour in the case of pickles and marinades; people have become accustomed to this and would not care to miss it. This does not imply, however that pickle and brine is not also and to preserve; under certain circumstances , this purpose still exists today. 1. Raw Brine 2. Red Brine 3. Spice Brine 4. Cooked Brine

As for Raw Brine but the liquid is brought to a boil for about 2 hrs 20 minutes and cooled overnight before being used. B. METHODS OF CURING The various methods of curing are : 1. Smoking 2. Pickling 3. Salting C. MARINADES : A marinade is a seasoned liquid used for macerating ( steeping ) certain kinds of meat, especially game such as hare and venison ,prior to cooking . Its purpose is to impregnate the piece with flavour and tenderize the meat. In some cases a marinade may be used to preserve the meat for a short time. The time taken for marinating depends on the nature and size of the piece. In winter large cuts such as thick roasts may take up to 6 days; in summer 2-3 days is normal. Smaller cuts such as meat for sheek kebebs may only require a few hours marinating time. Do not discard the marinade after use since it may be required for making a sauce as part of the recipe. Marinades should be made in non-metal containers such as earthenware or glass vessels because of the corrosive action of acids on metal. Nowadays it is no longer necessary to marinate saddle of venison or saddle of hare in order not to change the very fine flavour of these meat cuts. On the other hand one may, although it is not always necessary , marinate the less fine cuts of hare and large game. To enhance the flavour of mutton , the addition of a little rosemary is recommended and for venison , the inclusion of a few juniper berries and basil .Again in any marinate, red wine may supplant white wine and the ratio of wine to vinegar may be varied according to taste . Marinades may be raw or cooked . The cooked variety makes its flavour more available to the food and should be prepared in advance and used cold. IV. HAM, BACON & GAMMON BACON & CURED PORK There are three methods of Curing bacon and salt Pork ,with day coarse salt with brine or with a mixture of salt, sugar, seasonings and preservations . After salting the meat may be smoked .Results vary depending on the cure and breed of Pig. Most bacon is made from the fatly chest meat that run under the pig .This is called steaky bacon in Great Britain bacon in the U.S. and lard in France ,The meat may be salted or both salted and smoked .Unsmoked salt bacon in Britain is described as green in the U.S. most bacon is smoked . French Bacon is the meatiest ,suitable for flavouing braises and stews in the form of lardons rather than being served as a separate ingredients. Other Cuts of Pork are commonly cured s Bacon . In Britain gammon denotes the hind leg of a Pig cured in one piece , that is with the ham and bacon together . Salt Pork varies from country to country. In France ,cuts such as Pork belly and hock are cured in brine for up to a month as Petis sale. This is used for hearty soups and baked with cabbage , lentils or dried beans. HAM Ham is the cured hind leg of a pig , smoked or salted and smoked to preserve it. Ham that are dry salted has the best flavour and are the most tender but other hams are plunged straight into brine, or cured in a way that combines both methods. Curing time can as long as 2 months .Salt used for curing is usually mixed with sugar an assortment of

spices, particularly pepper and with nutritive preservatives that add Pink colour and protect meat from botulism toxins. The feed given to the Pig affects the taste of ham, the peanuts of virgin the peaches of Georgia and the aeorus of Andalucia all condrisute to flavour & texture .After salting the ham may be smoked over fragrant woods such as apple , beech and hickory, then it is left to age for 3 mon6ths to 2 years .The atmosphere must be cool and dry ,many famous hams are cured in mountain regions. A cured ham(often called a Country or home cured ham) may weigh as much as 20 lb but small or medium hams up to 15 lb are less likely to be fatty. Some hams like the famous Parma ham ,are intended to be eaten raw in thin slices an are often accompanied by fresh fruits such as melon or figs or delicate vegetables like Asparagus. Many ham bought raw, however need to be simmered before being served .If day cured and salty whole hams should be soaked in cold water for several hours , before simmering . Some hams are sold pre cooked these may be served plain or cooked further and are eaten either hot or cold .The saltiness of a plain cooked ham is complemented by sweet accompaniments such as fruit chutney and apple sauce .The French often brain a cooked ham in cider with cream and apples In the southern U.S. ham steaks are often pan fried to serve with red eye gravy made with coppee or Even coca-cola. English Gammon is leg of Pork , Sometimes hand , cured on the side like bacon He should be cooked in the same way as ham. COMMONLY USED HAMS 1. Ardennes 2. Smith field 3. Virginia 4. Sugar baked 5. Bayonne 6. West Phalian 7. York 8. Black Forest 9. San Daniele 10. Brunswick 11. Coppa 12. Serrano 13. Parma V. GALANTINES A. Making of galantines Galantines and Ballotines are rolls made from birds or cuts of meat that have been boned and stuffed .A galantine is shaped in a cylinder (so that it is easy to slice ), then wrapped in a cloth and poached in stock .It is always served cold ,usually in spic ,Chicken and turkey galantine often have a real or ham stuffing , while a pork stuffing is more common for richer meats. A ballotine may be rolled or sewn in a cushion shape .It is poached or braised to serve hot sauce made from the cooking liquid ,or presented cold in aspic . Individual ballotines may be made from boned poultry legs, Dodine (Fr-dodu , meaning Plump) is another word for ballotine , it also refers to a medieval Poultry dish in spice sauce. PRESENTING GALANTINES & BALLOTINES When sliced a galantine or cold ballotine displays an attractive mosaic of meat and stuffing dotted with nuts, olives,chunks of ham or pork fat and sometimes truffles slices are arranged flat on the dish so that they scarcely overlap. The classic decoration is a shiny coating of aspic and sometimes part of the galantine is left unsliced to coat with chaudfroid sauce.A garnish such as stuffed tomatoes adds colour but it is not obligatory given the colourful appearance of the dish itself.

When a ballotine is served hot ,it is essentially a boned stuffed roast a generous garnish of vegetables is usually cooked with it and the braising liquid makes a rich sauce. PROBLEM IN COOKING If cooked too fast ,busts ,if overdone, dry for storage refrigerate for 3 days . GALANTINES : Duck apricot (Belgium ) Fish asparagus ( France) Tuna Fish roll (Spain) Turkey Sherry and Truffles(Spain) Capon and Mushroom (France) Ham and bacon(UK) BALLOTINES : Duckling ( France) Metambre (stuffed rolled flank steak) (Argentina) a la Regence (Chicken stuffed with chicken mousse and artichokes France) de dinde clamart (Turkey with mousse line and garnished with peas, artichokes and Parisinne Potatoes ,France). VI. PATES A PATE is distinguished from a terrine by the way in which it is cooked , a pate is baked in pastry and a terrine (Fr. terre meaning earth) is cooked in a special Earthen ware terrine mould. Fine textured , rich mixtures , that used to be baked in pastry are still known as pates even though the pastry has been replaced by a terrine mould or bread tin. The name pate is also applied to mixtures that have been baked in the oven or sauted mix frying pan , then pureed to a smooth consistency. Pates and terrines are based on a stuffing , somelime called forecmeats (Fr. farec) which varies in texture from velvety smooth to coarsely chopped . The stuffing can be plain or layered with strips of meat such as veal , ham or game , which are often marinated first in wine and brandy , it can be dotted with liver for richness , or with pistachios ,truffles or pieces of blanched red and green pepper for colour. Egg may be added to blind the mixture and bread crumbs for lightness. Pork valued for its flavour and rich fat, is the primary ingredient of Pates and terrines . PRESENTING TERRINES & PATES Soft Pates, rillettes and potted meats are often served in the crock in which they were cooked , an alternative is to transfer the mixture to individual remexins or to scoop or pipe it in rosettes directly on to plates decorated with a littner leaf .Firmer pates and terrines can be unmoulded and arranged in overlapping slices for serving , chilling dulls flavour so most mixtures are best served at room temperature . Luxury Pates de foie gras may be decorated with aspic ,while more earthy terrines call olives and pickles . Rich Pates will be served with savoury crackers or toast , meaty terrines go best with French or whole meal bread. VII. MOUSSE & MOUSSELINE MOUSSE : A light soft preparation either sweet or savoury in which the ingredients are whisked or blended and then folded together. Mousses are often set in a mould and usually served cold. Savoury mousses , served as an hors doueuvre or entre, may be based on fish , shellfish, poultry, ham , or vegetables. Ex: Chicken Mousse , Fish Mousse , Hare Mousse, Shrimp or lobster Mousse etc. MOUSSELINE :

Any of the various mousse like preparations , most of veg having a large or small quantities of whipped cream added to them. This term is used particularly for moulds made of various pastes enriched with cream ( Poultry, Game, Shellfish, Fish ). Mousselines are served hot or cold if cold there are also called small aspic. VIII. CHAUD FROID IX . ASPIC & GELEE Aspic (Fr.gelie)is the Savoury jelly made from clarified stock used to coat meats , Poultry ,fish and vegetables. Clarified aspic may be used to add a shiny and protective coating to a cold roast bird or to galantines and ballotines .Aspic can also be used instead of Plain gelatin in savoury mousses. Clarified aspic is made in the same way as the consomm by clarifying veal , chicken or fish stock . Before clarifying the basic stock ,its gelatin content must be tested to determine whether extra gelatin is needed , and if so how much .Light crystal clear aspic is the ideal one working with clarified spic to create buffet dishes is an art in itself .The main ingredient an impressive Salmon , art in itself .The main ingredient an impressive Salmon art in itself .The main ingredient an impressive Salmon ,& ham or a roast turkey is often left whole as a sack, ground for bouquets of flowers or geometric patterns of veg garnishes as well as truffles and hard boiled egg white. X . QUENELLES, PARFAITS, ROULADES QUENELLES : A dumpling made with a spice meat or fish forcemeat bound with fat and eggs , sometimes with panada added . It is then moulded into small sausages or egg shape and post in boiling water. The most common type are veal quenelles made from a godiveau forcemeat. They are also served as an entre with a sauce or au gratin. Small quenelles may also be used as a garnish. PARFAITS : An ice desert made with double cream which gives smoothness and prevents it from melting too quickly and enables it to be cut into slices . Originally the parfaits was a coffee flavoured ice cream ; today , the basic mixture is a flavoured custard cream, a flavoured syrup mixed with egg yolks or a fruit puree which is blended with whipped cream and then frozen . There is a special parfait mould .The shape of a cylinder with one slightly rounded end .The parfait can be served by itself or used as a base for preparing an iced cake, an iced souffl or a vacherin . ROULADES : Any of the various savoury or sweet preparations which are stuffed or filled and then rolled. A pork or veal roulade consists of a fairly thin slice of meat , spread with forcemeat and then rolled up , then usually braised .Veal roulade can also be made using a slice from the leg or breast , slit open to form a pocket , filled with a forcemeat mixed with a salpicon, then rolled into a galantine and poached in white stock. The term is also used for baked goods again sweet or savoury. For ex: A rolled sweet sponge with cream filling or similar. A savoury roulade based on a baked cheese or vegetable mixture may be prepared as for a sweet roulade but with savoury fillings. Roulades may be served hot or cold.

XI. NON EDIBLE DISPLAYS

APPETIZERS & GARNISHES Hors doeuvre is a French Expression and its true definition is a preparation served outside the menu proper, at the beginning of a meal or before the main course .An hors doeuvre is essentially a small tit bit, it should be light ,attractive very delicate and of course tasty. There are four main types of hors doeuvre : Cold hors doeuvre Hot hors doeuvre Zakuski Canapes COLD HORS DOEUVRE These can broadly be categorized into two , the ready to serve variety, available in the market today in Every conceivable form and type (smoked Salmon , Pate, smoked Sausages). Then there are those that require culinary preparation and , when made properly , have the advantage of being freshly prepared from fresh ingredients with maximum flavour and appeal .This is where fine cuisine can make a very important contribution to eating Pleasure. Cold hors doeuvre can be broken down into further Classification. 1. Hors doeuvre frequently served at luncheons and generally known as hors doeuvre a la francaise. This variety is served in oblong , round or square dishes called raviers. These would include small salads made of meat, fish, vegetables, eggs as well as ham, Sausages and a variety of marinated fish products. 2. The luncheon hors doeuvre is part of the meal and has its place in the proper sequence of dishes served at the meal. While the dinner hors doeuvre is usually Served with cocktails , at a time prior to the meal and is not part of the menu. HOT HORS DOEUVRE Hot hors doeuvre are generally served at a Cocktail party or before dinner, they are served with a lunch Menu. Although there are some hors doeuvre which may be prototype and serve as a base for many preparations. As a matter of fact, any dish when reduced to a tit bit portion can be used in the preparation of hors doeuvre. Eg. Bouchees croustades, rissoles, ramekins and the ever popular quiche,can all be served in smaller portions as hot hors doeuvre. The presentation of these hors doeuvre are important as they set the tone and the Expectations of the dishes to follow in the meal. ZAKUSKIS In the late 19th century , Zakuskis or hors doeuvre a la russe as they were once called became very popular. Perfected for the mighty czars and czarinas of the Russian Empire , they soon became classical works of art . Originally, the base that was used was the traditional russian blinis, but over the years , these have been substituted with normal brown bread .Over the base was placed a topping which would vary from meats ,fish, vegetables and poultry . The top was then garnished and finished off with a layer of aspic or gelee to enhance the presentation. One essential ingredient in a Zakuski is smoked fish which could be a part of the topping or the garnish .When it came to the topping or the garnish, the chefs imagination was the limit and these Zakuskis soon became works of art as chefs competed to out do each other. Although they can be classified as Canapes, the Zakuski is larger in size and is essentially served only for dinner. CANAPES These are tiny open sandwiches which may be cut into a variety of shapes . These are made up of a base , a topping and a garnish. The base could be brown or white bread,

toasted or plain , savoury biscuits, pastry or other similar food stuff. The topping could be a variety of meats, fish, poultry and Even veg and fruits , cheese. Egg or a combination of these. The chef can use his creativity to include left overs as well. The garnish is used to enhance the appearance and this is what makes the tray of Canapes attractive .A tray may consist of an assortment of Canapes or may be restricted to just one type . The key is to create interesting combinations and make the tray visually appealing as well. Most Canapes are served cold but you could have a few hot ones as well. Canapes are never served as a starter on the menu. Mostly they are offered along with Cocktails before the meal is actually served .Canapes both hot and cold are now very popular on the cocktail circuit and other gatherings especially when dinner is not included as part of the function .A variety of Indian dishes like Kebabs can be converted into canaps. CLASSICAL CANAPES Anchory Canapes : Butter a piece of toast with anchory butter, lay strips of anchory and garnish with siesed egg yolk and Passley. Shrimp Canapes: Butter a piece of toast with shrimp butter arrange shrimp tails on top, garnish with fines herbes. Caviar Cigarettes : Spread Caviar over a very thin slice of bread,rollinto a cigar shape and secure with a tooth pick and truffle. Canapes a la danoise : Butter a piece of rye toast with horseraddish butter, arrange slices of smoked Salmon and garnish with strips of smoked herrings. Canapes rigoletto: Butter a piece of toast with cayenne butter, place a mixture of chopped egg whites and yolks, ham and tongue . Garnish with a bit of truffle. Canapes Concalaise: Butter a piece of toast with tuna butter , top with a poached /smoked mussel and garnish with a twist of lemon. Canapes rejane : Butter a piece of toast with lobster butter ,top with a mound of egg white and mark with mayonnaise .Surround with a ring of lobster Coral. Canapes a la nicoise : Butter a round Canape with anchory butter and top with a slice of ham , decorate with a sprig of tarragon. Canape a la darcangel: Cover a tartlette base with Carian butter add smoked Salmon with an anchory fillet. APPETISERS Appetisers are small Portions of food items , served as the first Course to stimulate the appetite , they may be served in a liquid or solid form . It should be Colourful , dainty , decorated and well Presented to look attractive. COCKTAILS They are generally served chilled and could be a liquid form or solid .Juices of fruit or vegetables or sea food , cut into bite size , mixed with Worcester shire sauce and lemon juice . Jal Jeera (Indian) They must be fresh in appearance and arranged attractively to have an Eye appeal. The various cocktails : 1). Juices of fruits such as orange , Pineapple ,grapefruit or tomato served with cold salad dressings are served as cocktails.

2).Mixed fruit cocktail 3).Avocado & Melon Cocktail. 4).Florida Cocktail SALADS A salad is a food served with a dressing, the food can be a cold dish, or green vegetables or mixture of fruit, or hot mixture of Piquant foods, or frozen mixture of fruit, or chopped foods in aspic, coleslaw. The difference between hors doeuvre and salad, is that the hors doeuvre is an important course and it is always the first course .It is served in small quantities and is a light ,appetizing , colourful and stimulating dish. Hors doeuvre is not served as any other course ,salad can be served as the first course in small quantities . It can also be served as a salad course or as an accompaniment with roast or entre Course. Salads should be cold ,crisp, Piquant , colourful, well seasoned and attractive. They supply nutrients to the dish ,especially when they are made of fresh fruit and vegetables. Salads are of two types : Plain or simple salads and compound or composite salads. Simple Salads : These can be subdivided into green salad or salad in season , which is served raw or cooked , consisting of a single kind of vegetable as a case. One or two ingredients are used for decoration and as a garnish. Eg. Artichoke , Beetroot , Tomatoe Salad. Compound Salads : They are more elaborate salads and consists of more than one ingredient . On the basis of base is can be divided into fish based ,Veg based , Poultry or meat based and fruit based. The salad has four basic parts : Underlines or base body dressing and garnish .we have to take care for every part ,and if any part is omitted or poorly done the finished salad will not be up to the mark. BASE : The Underlines is usually a leafy veg such as lettuce of different kinds as romaine,Cos,. water cress, cabbage etc. The tossed salads do not have an underlines , they are piled in bowls. 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 body consists of broken salad green ,fruits in moulded aspic, sliced cooked potatoes raw cabbage ,tomato stuffed with fish, chicken or meat. DRESSING : A dressing is usually served with all types of salads . It adds flavour , Provides food value, helps digestion , improves Palatability and appearance.Dressing is in a liquid or semi liquid form and generally a mixture of oil,vinegar , seasoning or egg or cream etc., The basic dressings are : Mayonnaise , Vinaigrette or French dressing , lemon dressing, mustard cream and acidulated cream.(3 cream , 1 vinegar, or lemon , salt + Pepper) Compound or Composite Salads (Examples) 1).Cole slaw sliced veg & vinaigrette dressing 2).Andalaouse- of tomatoes , Julienne of Pimentos ,boiled rice, garlic, onion . 3).Carmen Rice ,red Pimentos ,cold chicken , green Peas. 4).Chatelaine Hand soiled egg, truffles , artichoke , Potato, tarragon 5).Paristenne-Fish aspic, veg salad ,lobster ,truffles, herbs, lettuce with mayonnaise & Aspic.

CLASSICAL GARNISHES 1. Americaine (Fish) : Slice of lobster and truffles. 2. Dieppoise(Fish): Shrimps, bearded mussels, mushrooms. 3. Financiere : Chicken quenelles , cockscombs, cocks kidney ,truffles, stoned olives. 4. Marinnier (Fish) : Shrimps or Prawns , bearded mussels . 5. Milanaise : Julienne of Ham , mushrooms , tongue , truffles , tomatoes. 6. Mirabeau(Grills): Anchovy butter , Fillet of anchovy, stuffed Olives. 7. Normande(Fish) : Bearded Oyster and mussels , mushroom heads , Crayfish tails, Goujon of sole, slices of truffles , crutons . 8. Regence : a). Fish : Fish Quenelles , crayfish tails , mushrooms, bearded oysters, soft roes, slices of truffles. b). Chicken Sweet-bread : Chicken quenelles , cockscomb, triangles of foie gras, mushroom heads. c). Game : Game quenelles ,cockcombs, triangle of foie gras , mushroom heads, crutons. 9. Reforme : Julienne of ham , tongue , beetroot ,whites of egg, gherkins 10. Strasbourgeoise : Lardons of boiled bacon , slices of foie gras ,chipolatas. 11. Tortue: Quenelles, mushroom heads, gherkins, round slices of tongue , calves brain, deep fried egg, crayfish tails, truffles , crutons. 12. Walewska(Fish) : Slices of lobster tails , slices of truffles. SANDWICHES Sandwiches have always been a traditional where catering has been offered to the people. Many ideas have put forward as to their origin ,the most feasible one being put the name came from the Earl of Sandwitch , a Compulsive gambler. To save time from the table , he asked for a piece of meat to be placed between the slices of bread which he ate whilst playing. Sandwiches are one of the most varied type of fried prepared they are usually one or two slices of bread , buttered with a filling of meat , chicken ,fish ,cheese or vegetable etc. Bread may be toasted or fresh , a variety of shapes with an almost Endless assortment of fillings. The service of Sandwiches varies with the purpose of which it is used snackbar sandwiches are substantial and a meal unto themselves with rapid industrialization and the speed in tempo of work , the use of sandwitch as a meal in itself is becoming popular .It is served for the parties ,Barbecues, supper or with Coffee ,used for Picnic sackets. Sometimes sandwiches are taken as a fall meal with fruit and milk. Accompaniments of Sandwiches are wafers , chiffonade (Shredded) lettuce , watercress , juliennes of Cabbage or Carrots. The different kinds of bread that are used for the preparation of sandwiches are while bread , brown bread ,French loaf and bread rolls. CUTTING OF SANDWICHES It is done in number of ways , the type of filling and the method of serving the sandwiches determine to cut it method of cutting filled layers into sand witches , if it is to be prepared in bulk. Important points to be observed for the Preparation of Sandwiches: 1). Use stale bread (one day old )because it cuts better and finer. 2). The bread should have close five texture. 3).Thinly sliced bread appeals more than thick slices .

4).Crust should be removed neatly. 5).Use a sharp knife preferably with a saw edge and dip occasionally in hot water. 6).Store bread at 75^F to 80^ F .Refrigerator temperature accelerates staling though in most warm climate, Store in refrigerator to prevent moulds growths. 7).Sandwiches may be stored for 12-24 hrs at temp below 40^F. 8).Cream fresh butter, facilitates easy and even spread , as the creamy consistency glides over the slice. 9).Use only fresh ingredients eg. crisp lettuer , tomatoes etc. 10).The filling should consist of ingredients which do not clash in flavour, eg. avoid mixing a sharp flavoured cheese with anchovies. 11).If the filling contains moisture apply it just before serving ,otherwise the sandwiches become soggy and will appear unappetizing. 12).For serving, they may be dressed on a Paper doiley surrounded with lettuer leaves, chiffonade (shredded lettuer). SAVOURY BUTTERS, OR SPREADS USED FOR SANDWICHES Lemon, Onion, Olive, Sardive, Paprika, Mayonnaise, English Mustard , French Mustard. TYPES OF SANDWICHES 1). Sandwich Cake: Those look like iced layer Cakes and for these , round bread loaves are used .They are sliced in two or three round slices , a different savoury spread and iced on top with soft icing containing butter cheese etc. It is cut into wedges like Cakes. 2). Loaf: The loaf bread is taken and sliced length ,wise ,filled and iced in the same way as sandwich cake .It is sliced across the bread and served. 3).Pinwheel: he top crust is taken out of the sandwich loaf .It is taken sliced lengthwise, and butter and soft filling spread evenly ,which is of a Colour to contrast with the spread. Each slice is rolled and wrapped firmly in a foil and chilled till it is set. It is cut into thin slices and served. 4).Ribbon: They are prepared by using the coloured breads .Two slices of brown bread and one of white or rice versa .The sandwiches are made with three slices ,and two different coloured fillings are used, they are cut into thin stripes and are served. 5).Double Decker : Three slices are used the filling placed on top , the next slices is buttered and placed on top , lettuce ,tomato and cucumber placed on top of this slice .The final slice is Placed on position , pressed at rimmed and held together with a Plastic cocktail stick with stuffed olive or cherry. 6).Club Sandwich: The sandwich is usually served hot and consists of two buttered slices of toast. One slice is the base on which sliced cooked chicken ,Egg lettuce ,tomato grilled bacon, and mayonnaise or ham is placed .The other slice of toast is placed on top pressed ,trimmed and decorated ,served between the folds of a paper napkin. 7).Book maker : This is a buttered , roll or French Bread with French mustard and a grilled streak in between . 8). Broad way : Two layers of toast with smoked , Salmon ,Shredded lettuce, sliced hard boiled eggs, served with mayonnaise. 9).Conventional closed sandwich : Two slices of bread with any fillings, cut into two without cutting crust. 10).Tea sandwich : Thin slices of bread are used with any fillings cut into triangles and crust removed.

11). Buffet sandwich : Smaller than conventional triangles , fingers or squares and fancy shapes. 12).French Sandwich: Consists of thin slices cut from French loaf and fillings added between two slices. 13).Grilled Sandwich : Two slices of bread with fillings grilled and then served .They are hot Sandwiches. 14).Canapes : OPEN OR SMORRES BROD This famous sandwitch originated in Denmark and it is an open sandwitch having a fancy shape. It is easy to make ,appealing to the eye ,delicious to eat, and the cost is low, as left overs can be revised. The choice of filling and decoration sn Endless ,the arrangement on the serving dish is most vital .Doyleys are used and the sandwitch are arranged so that the sandwitchs are arranged so that the sandwitchs colour scheme and filling blend well. TEN EXAMPLES OF SMORR ESBRED Copenhagener : Danish slue cheese , with raw egg yolk in raw onion ring. Louisiana Harleguin : Danish ham , Cammembert cheese, lettuce, glace cherry. : Darnish Luncheon meat , with Potato salad water cress and radish.

Sunshine salami: Sliced salami, with raw egg yolk , in raw onion ring. Tivoli Tongue : Sliced tongue , ring green Pepper horse radish cream, tomato. Guardsmen : Brisket of beef , horseradish , cream, onion , tomato and parsley.

Roskilde special : Darnish ham, topped with chicken mayonnaise , tomato and cucumber. Kronberg Salad : Ham topped with Russian salad and apple ,sliced onion. Frikadeller : Darnish meat balls ,red cabbage and fanved gherkin.

Bacon and Apple : Savoury apple Puree, two rashers of cold bacon , lettuce and tomato. Captains Break fast: Pickled herring , slice of Egg, Capers on lettuce. Roulette : Cods roe, Russian salad , tomato, cucumber and gherkins.

USE OF WINES AND HERBS IN COOKING. Herbs , spices and flavorings are scarcely considered basic ingredients , yet we cannot cook successfully without them. The distinguishing features of a herb are that it is green and leafy may be eaten fresh or dried and can be grown in temperate regions. Now a days , herbs are to widely available that only a few are restricted to a single country or area and some like thyme ,Parsley and bay leaf has become truly international .There are also herbs that complete certain foods . eg. the classic

combination of mint sauce with roast lamb , chicken with tarragon .Herbs behave lies are leafy plants. They sprout in spring flourish through summer ,flower and then go to seed. CHOOSING HERBS Most herbs are at their best first before flowering and this is a critical time for herb gardeners. Since the plants energy is devoted to producing blossoms , to the detriment of the leaves .All the herbs are best picked fresh during the summer , but the most popular varieties are now available from nurseries year round. When shopping for fresh herbs look for healthy sprigs that are strong in fragrance with no hint of mustiness avoid bouquets with dried ends , discolored leaves or wilted stalks. Storing Fresh herbs To store fresh herbs with short stalks put them in an unsealed plastic bag or wrap them in a moist paper towel and refrigerate them. Herbs with their roots intact are best of all, wrap the roots in a paper towel ,cover with a Plastic bag ,leaving the leaves outside and then refrigerate. COOKING WITH FRESH HERBS The taste of any herb is most important when it is uncooked .Pureed raw herbs from the base of various green sauces and chopped raw herbs feature in other cold sauces . Whole leaves may be used in salads and as a decoration .Not all herbs behave in the same way during Cooking ,Fragile herbs such as Parsley and tarragon whose volatile oil dissipate rapidly when heated are always added towards the end of cooking .More robust herbs (thyme and rosemary) benefit from lengthy cooking since their flavors infuse a dish more slowly. Whether the leaves of a herb are coarsely cut , chopped or ground to a Paste can significantly affect flavour .When they are lightly shredded the volatile oils are not extracted. Chopping bruises the leaves of most fragile herbs but has little effect on robust leaves. HERB MIXTURES Often mixtures in slowly cooked dishes ,a bouquet garni is always includes sprigs of thyme Parsley and bay leaf ,tied together with string or wrapped in muslin. A bouquet garni can be made with dried herbs or bought Pre-packaged , but is superior when made with fresh herbs. It is always removed before serving. Fine herbs is a mixture of fresh chervil, chives and tarragon used raw or added toward the end of Cooking so it is scarcely heated. The second classic combination is a Persillade of finals chopped Parsley leaves and garlic or shallot, often added to sauted meats and vegetables. The Milanese gremolata based on the acidic bite of lemon rind , include sage, rosemary and anchory but today it is most often limited to lemon , garlic and Parsley. Popular dried herb mixtures include herbs de Province a commercial mixture of thyme , savoury and an anise flavoured herb such as fennel ,Perhaps with some sage , rosemary and bay leaf .Poultry seasoning is a Commercial blend of ground rosemary ,sage ,ginger, oregano and black pepper intended to season roast poultry and stuffing . ALLIUMS The onion family (allium) provides some of our most familiar flavorings ,including garlic ,shallot and other varieties of onion itself. Chive the only true herb of the family is mild with a delicate green taste , while the others have a strong site.

Rocambole or giant garlic, develops mild flavoured edible bulb and marine flowers. It is seldom cultivated and mostly it is found in the wild. Examples : Garlic, shallot, chive-(AlliumSchoenoprasum) Botanical Name(Allium Sativum) (Allium ascaloricum ) (Allium tuberosum Chinese chive). FRAGILE HERBS There are five major herbs that are characterized by their soft, fragile leaves: Parsley , Chervil, tarragon, Mint and basil). Fragile herbs are often eaten raw and should be cooked only lightly .For longer cooking their stalks may be used to give flavour and the leaves can be added shortly before serving. PARSLEY It is rich in vitamins and minerals and is used primarily as a garnish .The chopped leaves are combined with garlic or shallot to make both French Persillade and Italian gremolata. Bt.name-Carum Petroselinum. CHERVIL One of the classic fine herbs. Parsley is sometimes substituted for it. The light green, feathery leaves differentiate it from Parsley. Bt.name-Anthriscus Cerefolium. TARRAGON One of the classic fine herbs .tarragon is widely available fresh , dried or preserved .Fresh tarragon is the first choice because its sweet and spicy flavour is strongest . Bt.name Artemisia dracunculas. MINT Most of the mint grown for Cooking is spearmint named for its spear shaped leaves. Fruit flavoured mints such as applemint are grown for use in beverages and fruit salads. Pennyroyal a slightly bitter mint has bright green leaves with a strong peppermint scent. It was ones a favourite in black Pudding and herb teas Mentha Piperita. BASIL Basil whose name derives from the Greek word Basilikon, meaning kingly has an almost mystical reputation in some cultures. One of the best use of basil is in Italian Pesto sauce. Bt.name-Ocimum basilicum. BORAGE & SALAD BURNET Both have a refreshing taste of cucumber their makes them a natural addition to summer punches.Borage pairs well with shellfish and its stalks can be peeled and used like celery. Salad Bunnet introduces a nutty flavour to garnishes , herb butter and soft cheeses. Bt. name Borage Borage officinalis Salad Burnet-Sanguisorbe Minor. ROBUST HERBS Thyme ,Savoury ,bay leaf, rosemary, sage, oregano and Manjoram can be considered together as robust herbs with cough leaves that are resistant to winter cold , summer sun and to the heat of cooking Pot.

THYME Popularly the most popular of all the robust herbs thyme is indispensable to many classic stocks , sauces , slow cooked stews and braises .Other useful species for the cook are wild thyme , Caraway thyme and lemon thyme . A north African substitute for thyme Zatar has a much stronger taste. Common Thyme Thymus vulgaris SAVORY Savory has a larger leaf than thyme , but is similar in flavour through rather more bitter. There are a number of varieties of savory , but the two most commonly used are summer savory and winter savory summer savory is sweeter and used more often than the winter variety . Bt.name Satureia Hortensis Satureia Montana. Wild Thyme Thymus Serpyllum Lemon Thyme Thymus Citriodorus

BAY LEAF The status once given to bay also called sweet bay or bay laurel ,is reflected in its Latin name .Laurus nobilis and its place in the Roman crown of victory. In cooking fresh bay leaf can be bitter and it is usually used dried .Ground bay leaf may be used in stuffing but other wise the whole leaf is the best choice. Bay leaf should not be confused with the cherry laurel (Prunns lauroceralus) which has a similar but darker leaf with no aroma and a bitter almond flavour. Bt.name-Laurus nobilis. ROSEMARY Rosemary grows best in those countries that have a mild climate , including southern Europe and parts of North America Fresh Rosemary leaves are soft enough to chop and they combine well with other ingredients in many dishes such as Pasta a fagioli(soup with Pasta and beans) and as a flavoring for roast lamb. Bt.name Rosmarinus officinalis.

SAGE Sage is traditional in stuffing and sausages .It is excellent with kebabs , and can be larded into meats or put under poultry skin for roasting , as well as cooked in strews and sauts. Fresh leaves have a more subtle ,sweeter taste than dried , and in control Italy they are fried in butter to flavour Pasta sauces .The leaves are also an important flavoring for Italian veal dish Saltion bocca. Types of Sage : Pine apple sage, chia sage Blue sage named after its blue flowers. Clary sage salvia sclarea Purple sage salvia officinalis Purpurea Golden sage salvia officinalis acuea Common sage salvia officinalis

OREGANO & MARJORAM In the garden those two herbs are difficult to tell apart , even in cooking they are inter changeable , although marjoram is often milder than Peppery Oregano. Oregano features strongly in Italian Cooking and is used in pasta sauces sprinkled on Pizza , and included in Southern Italian meat stews , Marjoram features in Scandinavian German and Australian dishes , and in the cuisine of the South Western U.S. Rigani , characteristic of Greek Cooking , is a general term for any of the wild species of Oregano .Pot Marjoram is a variety that grows well in colder climates ,but it can be bitter . Mexican Oregano and the wild Oregano of the western U.S. are not related to the Oregano but have a similar flavour. Golden Marjoram & Oregano O Aureum & OVulgara RARE HERBS In 1597 , John Gerard included 1,800 wood cut illustrations of different herbs in his edition .Like all old herbs Gerards book named many plants we now classify as vegetables or fruits . Herbals were important primarily because of the use of herbs in medicine , white hore hound which provides the menthol like flavoring for throat lozenges and cough syrup was once featured in sauces , stews and salads .Purolane with its Vinegary flavour and crisp texture is still used in salads in Continental Europe and is sometimes pickled .Herb Bennet was used in Tudor times for its clove flavoured root, and is still appreciated by connoissenrs as a salad green. Costmary , a spicy herb used in ale, can flavour a variety of savoury dishes . Confrey has a cucumber flavour , like borage .It is good in drinks and salads and also makes excellent fritters .Melilot or sweet clove, is one fragile herb whose leaves are better dried than fresh .It has honey , sweetness of cloves and hay, and is refreshing in country wines. Bitter herb such as gentian and rue are used rarely in the kitchen , cut flavour certain and liqueurs. Rare Herbs Melilot - Melilotus Comfrey Symphytum officinale Summer Purslane-Portulaca Oleracea White hore hound Marrubium Vulgare Sweet wood druff Aspernla Odorala Herb bennet Arena geum Urbanum LEMON FLAVOURED HERBS Several herbs are noted for their genole citrus flavour evocative of lemon , apart from the herbs described below , save varieties of other herbs , eg.thyme basil and mint are lemon scented . For all these herbs , lemon rind may be substituted in recipes , but the taste will be sharper . Lemongrass , a member of the grass family , has a bulbous base . It contains citral , one of the essential oils present in lemon dind . Strongest of the lemon scented herbs is lemon Verbena , once a common fragrance in Cosmetics . A native of S.A it is now cultivated in Europe and can be substituted for lemon grass in south east asian recipes. Lemon grass Cymbopogon Citratus Lemon balm Melissa officinalis Lemon Verbena - Lippia Citriodora

HERBS USED AS LEAF & SEED DILL It is common in Green Cooking ,where they impart a spicy ,arise, like flavour .Both sprigs and seeds are staple in Scandinavian Cuisines . It is used to flavour spirit like Aquavit. Bt . name Anethum graveoleus ANGELICA Angelica is appreciated for the sweet flavour of its toothed leaves , root and seed , though the celery like stack is the pact most widely available .The young stalks are crystallized and make a bright green decoration for pastries and deneats Angelica seeds sre used to flavour vermouth , various arise based drinks and gin . Bt.name- Angelica archangelica CORIANDER Coriander sometimes called Chinese Parsley is often given its Mexican name . Cilantro , in the U.S. The seed which has a gentle citrus like Perfume is used in European Pastries, Cakes and veg dishes , and Indian spice mixtures Latin America , SouthWest American and south west Asian cuisines make great use of leaf Coriander in sauces , bean or meat dishes and salads , often in combination with chillies. Bt.name- Coriander Sativum CELERY Celery leaves are tender but peppery and should be used sparingly in soups ,stuffings and grain dishes , Celery seeds is used in stuffings , Pickles and salad dressings . Celery salt is a seasoning made from crushed celery seeds and refined salt. Bt.name- Apium graveolens.

LOVAGE This herb has an unusual musky flavour that is similar to celery but with a hint of lemon. Since it is stronger than celery, it should be used more sparingly .The leaves are used in salad the stalks are treated same as celery or may be crystallized like angelica .The seed is used in baking ,especially with cheese . Bt.name- Levisticum officinale. FEMU GREEK Long a staple in Indian cookery , fenugreen has played only a minor role in western cooking , Fenu greek seed is often toasted and ground to add to powders .It has a nutty, slightly bitter flavour. COOKING WITH WINES Some wines and foods are natural Partners .Madeira is Perfect with tongue and ham , red wine with straw berries, cognac with chocolates , an apple Brandy is served with apples. Red and white wines are Employed in all areas of cooking , they add a richness to soup , stews and sauces , can enliven a stock , deglaze Pan juices and flavour of desserts of all

kinds .Fortified wines Provide & elegant finish to sauces and soups as well as rich meats and desserts .Beer and dry cider are best suited to savoury dishes. Red wines give a greater depth of flavour than white wines and go best with red meats and game , especially roasts and rich sauces , while both suit veal and chickes. Rose wines are rarely used in Cooking , because they lack the acidity of white wine and the depth of a good red. Sweet Sherries are used in desserts like trifle , while drier sherries such as fino feature in brown sauces and ragouts , Particularly of game. A spoonful of sherry is the traditional crowning touch to turtle soup and Cousomme. Port Marries naturally with kidneys, sweet breads and is an alternative to sweet sherry in many savoury dishes . In Italian cooking , marsala with its dark , rich flavour reminiscent of sweet aged sherry , is often used to deglaze the pan juices for veal or turkey Escalopes, and as a flavouring for triffles and in game stews .It is the classic base for the desert Zabaglione, Madeira is often substituted for marsola .Malaga from the Andalusian region of spain , is a fortified wine that can be substituted for sweet sherries or Madeira. INTERNATIONAL CUISINE

ITALIAN CUISINE
THE COOKING OF ITALY THE MOTHER CUISINE : The cooking of the Italian Peninsula was the first fully developed cuisine in Europe. Its originators the ancient Romans, found some of their culinary inspirations in Asia minor and Greece , besides drawing on many resources and ingredients that were home grown . Combining all these it was possible for Italy to teach France the act of good Cooking and eating . In fact , the La Rowne Gastronomique the bible of French Cooking goes on Staple Italian Cooking can be considered , as a varitable mother cuisine. It was in 1533, that Catherine de Medici journeyed from Florence to France for her marriage to king Henri II. Both Catherine and her Cousin Marie de Medici who later became queen of Henri IV in 1600, brought teams of Expert cooks to France with them. They knew the art of making modern Pastry and desserts , Cakes , cream puffs and ices. Medici cooks also now familiar vegetables like outside Italy dishes such as the now familiar vegetables like asparagus, artichok, broccoli and the tiny peas that the French took as their own and which the world now knows as Petits Pois. The mother Cuisine of Italy also assimilated many Products of the New World and helped introduce them to the old. It is hard to imagine Italian Cooking without the tomato, but till 1554, no European had even set eyes to it . It was imported into Italy form mixies where it was known as Pomo d oro (golden apples) . The Piments or red Pepper , to important in Italian Cooking today , was also a find of the conquests , so was the potato sent back to Europe in 1540. Italy was also the first to Exploit corn , the grain used today in Polento. Turkey were brought back from America and were cooked according to Existing recipes of Peacock . In the end of 1600 , the Italian list of food resources was complete and Italians cooking techniques and eating habits had crytallised into the forms we know today. THE MODERN CUISINE To many a non Italian , the Cooking of Italy means Pasta, Paste and more Pasta. Actually , Italian Fare can be lively and interesting .It ranges from rich, stomach warming soups through dazzling anti Pasta , meat, fish and vegetables dishes , to a profusion of cakes and ice creams. On the basis of styles of Cooking Pasta , the whole Country can be divided into North and South , into two quite separate culinary territories.

The north is fertile Popular ,industrialized and affluent, the south is Porched , sparsely inhabited historically poor and mainly agricultural .As a Consequence , the north cooks in butter , the South in olive oil (its cheaper to maintain an olive tree than a cow. Flat Pastas , usually made with egg are Popular in the north where as dried tubular Pastas like Spaghetti and macaroni are more popular in the south.

PASTA
No doubt, most non-Italians if asked to name Pastas would probably mention Spaghetti and macarons and Perhaps Cavioli and Vermicilli . This is not many from a list which includes agnolotti , amorini, bucatini , Cenellon, Capellini, Capalletti, Covatoni, Conchiylie, ditali, ditalini, faifalle, faifalette, fedelini, fettucea, fettucelle, fettucine, fritelle, fusilli,losagne, linguine, lumache, Macherancelli, Mafalde, Malfatti, Manicotti,Margherite, Maruzelle, Mezoni, Mostaccioli, Papardelle,Passatelli,Pastine, Penne, Pennoni, Perciatelli, riccidine, rigati, rigatoni, spaghettini, spiedini, stelline, stivaletti, tagliarini, tagliatell, tagliolioni, tonarelli, tonnellini, tortelli,tortellini,torteloni,trenette, tripalini, tubettini, tufoni, & ziti. Most names describe the shape , origins or filling of the Pastas at times , they are in local dialects and at times, even nicknames among those which are translatable are agnolotti (little lambs) amorini (little cupids) , Cannelloni(Big Pipes) Conchiglie (Counch Shells) , farfaller (butterflies), fusilli (spindles) linque de Parsero ( Sparroni tongues ) viceiolini(little cinls) Stivalatti (little boots and vermicelli(little worms). Pastas can be cooked in variety of ways including boiling , frying , baking . Besides the above list , they are doughy varieties of gnocchi which are Pasta like dumplings made of flour, semolina, Potatoes or a mixture of these .There are also a whole range of sauces including Pesto, Besciamella and ragu Bolognese that go along with these Pastas. After Pasta , the sea , infact , is Italys more important sauce of food . Every Italian Provence , with a sea coast has its own delicious variety of chowders. From its long Coastline along the Tyrrhenien and Adriatic seas , Italian net around 700 million tonnes of fish each year. These includes varieties such as , red mullet sole bars, anchovies, sardines, mackeral, tuna and . The sea also Provides vast quantities of shell fish and crustaceans cysters, clams , mussels , spiny lobsters , shrimp, cray fish, and the famous scampi also squid , cuttle fish and Octopus varieties not very Popular outside Italy. While Pasta and fish may be the staple diet , the greater glories of Italian cuisine lies in its fruits and vegetables. No Italian kitchen is without fresh or dried bunches of Parsley, sweet basil, wild marjoram , sage, tarragon, bay leaves, oregano mint, fennel seeds and juniper berries. Along with spices such as cloves , coriander , and flavouring like saffaron , garlic shallots, lemon juice,vinegar, olives and celery from a wide spectrum of Enhances to choose from. In this list, the olive has a special place .Some of the best olive oil comes from Italy .Lucca in Tuscany and Saseria in Sardania produce top quality olive oil . Italy in Europe biggest producer of rice and its per acre production is not matched anywhere in the world . Arborio is a top quality rice used in the making of Rizotto. By the end of the 18th century . The rice grown in the Piedmont region in the North was so superior that its cultivation methods was a closely guarded secret .It was illegal to take the seed out of the region. Although Italians are not ordinarily great meat eaters , it is not true that Italy does not have good meat. Italian veal, Pork and even beef are very good , but most Italian prefer veal, among other popular meats are the processed Pork in the form of Parma , Ham , Bologna sausage , Mortadello sausage . Duck geese children and turkey are also prepared in a variety of ways.

Italy also has a fair amount of good quality cheese , Although they do not compare with the variety of France , cheeses such as Parmesan , Gorgonzola and Bel Paese are now world famous. Italian ice creams are probably the best in the world .It comes in two basic varieties , the gelati ( milk based , such as vanilla , chocolate ) and granita (shorbet like made of a thin Powdery ice flavoured with lemon , Coffee etc., THE REGIONS OF ITALY Culinary wise Italy has been divided into various regions .Each region has its own history and its own distinctive way of Preparing food. The main region include Rome, Florence and Tuscany , Bologna , Venice and the North east , Genoe and Lingwia, Milan and Lombardy .Turin and Piedmont , Naples and the South and the islands .All Italians Consider restaurants serving dishes from other regions as being International .To a citizen of Bologna , a restaurant serving Roman. Genoese or sielian dishes is International but a Bologna restaurant serving Milanese , venetian or Florentine dishes is not regarded as International as those dishes are from neighbouring region and have been assimilated into Bolognese cuisine .One reason that many Foreigners think Italian Cooking is Pretty much the same is that most Italian restaurants abroad are Nepolitan. It was from the relatively improvised south of the country that most immigrants came from , bringing with them their regional Cuisines .In the broadest terms , the dominant city of Northern Italian Cooking is Bologna and Naples is of the South. Besides having a large appetite for Pasta , South Italy also has bread as its staple .Bread not money is the gift for beggars . Bread is combined with cheese to produce the traditional Mozzarella in Carrozza (Mozzerelle in a carriage ). The South also has a well developed sweet tooth .Trudiddi are small biscuits fried in oil, dipped in honey and frosted with sugar or chocolate , mostaccioli are similar but flavoured with almonds Biscuits Tortoni invented by a Neapolitan of the same name led to the development of granite and gelati. SICILY & SARDINIA The two islands region of the coast of Italy have also greatly influenced the food of Italy . They share a certain insular conservatism, clinging to their own ancient culinary traditions .Sicily raises lush crops of citrus fruits , garden vegetables olives and grapes. Sardinia a fishes for tuna has some excellent wines and has about one third of the flock of sheep in Italy. The most famous creations of Sicilian cuisine are the sweets and Pastries . Home made cakes and breads are also Popular. The typical bread is Cartwheel shaped .Sicilians eat little meat and that too in the form of cured sausage .In Sardinia the meals are healthier .This is the land of cooking FURRIA Furria meaning to turn and turn on. This refers to spit roasting and whole animals such as wild boar , suckling Pig, basy lamb and young goats . Sardinia and sicily were once known as the Grannary of Italy.

THE REGION OF ROME Sooner or later, for most visitors , all roads lead to Rome , as a Capital , Rome manages to embraces the culinary character of the entire country .The real Pride of the Roman Homeland ,however lies in its own native cooking . Romans know or care for the gastronomic split between the north and south .They have developed their own variation of both northern and southern Pasta. The city is famous for its Cannelonoi , fettucine, al burro and tagliatelle . Rome also has many dishes involving Maceroni and spaghetti (from South ). Among the meat dishes, the popular ones include Porchette and abbachio (suckling lamb) another favourite is saltimbocca a veal and ham Escalope seasoned with sage and santeed in butter and then braised in wine .Filetti di baccale (thin strips of salt cod, dipped in butter and fried in olive oil). Pajata de Vitello (real offals with Pecorina cheese and rigatoni.) Coda alla Vaccinora (braised ox tails) Pemodori Cenriso (striffed tomatoes ) and cipolline in agrodeolee are

all Roman favourites .The neighbouring districts of Umbria and the Marches are also decidedly influenced by Latin (Rome) . Perogia the capital of Umbria the region north of Rome is known for its chocolates, the best in Italy as well as for Porchetta Perugina ahighly spiced version of the suckling Pig.Umbria is also famous for its crop of good quality vegetables including celery and Mushrooms .More exotic are its magnificient block truffles richer in taste than its French counter part. Another source of food is the fresh water lakes of Trasimen and Piediluco where trount , Perch grey mullet and cels.

FLORENCE & TUSCANY

Tuscany is considered the heart land of the nation , the place where the language is the Purest , the traditions strongest and the culture liveliest . It is also the region where he food is thought to be least corrupted by outside influence Great attention is paid to raw ingredients of the highest quality cooked with a minimum of seasoning and sauces .The heart of this heart land is Florence .To many a foreigners , especially to those who know French cooking , the term a la Florentine is famous and would mean the use of spinach in the dish. This is not totally true. To a true Italian a la Florentine would mean the way a la Florentine cooks . One of the more famous dishes is trippa a la Florentine tripe stewed in chicken stock with herbs and vegetables and served with grated Parmesan cheese. Another is arista a la Florentina (roast saddle of Pork seasoned with garlic , cloves and rosemary). Pullo a la diavola (tender quarter of chicken basted with a spicy butter sauced and broiled )and tortino careiofi a speciality of Florence an omlette like Preparation involving artichoke hearts. Tuscany is best known for its three gastronomic traditions- Beef , Beans and chianti . Probably the oldest and heaviest of beef cattle in the world is the chianina in Tuscany , they are well known for their speedy growth as well their great weight , when it reaches the table chianina beef steak in probably one of the best of the world .Bistecca a la florentina or Costala a la florentina are referred dishes. The Costala rib steak grilled over cool and soft wood embers and seasoned with olive oil is said to be the best of the best than can be had in Italy . Besides being big beef caters the Tuscans are also known as Mangia Fagioli (bean eaters ) by non Tuscans and this addiction to beam is common to all classes of People . Beans appear on the menu at every stage except the dessert .Hence, there is bean soup (Zuppa difagioli) riso a fagioli (rice and beans ) and Ribollita and any left over dish , reheated and served with beans , chianti is one of the best known Italian wine. Chianti country includes Florence and sienna, its boundaries marked by law. One of the best chianti wine is chianti Brolio , an ancient name in Tuscany . Besides Florence, other Tuscan towns are also famous . Arrezo is known for its hams, its delicately flavoured trout and particularly its delicious walnuts and chest nuts. Lucca Produces the best olive oil in all Italy. In Grosetto, the tasty known as Capitone is very famous , while six miles Inland on the river alno in Pisa, the same is called la cie or Cieche . Another Tuscan city Livorno gives its name to a fish stew like soup Cacciucco a la livornese something like the French Bouillaibaise. Bologna and the North : The Italians refer to the Bologuese (People of the Emilia). Romagna has the richest style of cooking in all Italy. The cattle of the region are also well known and the two very Popular dishes are involtini a la Cacciatore (veal rolls stuffed with smoked ham and chicken livers ) and Cuscinetti di Vitello (veal scallops , stuffed with cheese and ham moistened with ham and cooked in a skillet). One of the more popular Pastas from the region is Tagliatelle. Besides Lasagne a speciality of the city of Bologna is the mortadella sausage. Also from this region comes Pama Ham, Proscirltto di Parma , obtained from boned rear legs. Parma is also responsible for the famed Parmesan cheese (Parmigiano in Italian ) used in soups and served with Pasta , rice and many other dishes. Another delicate Product from the region is the aceta balsamico a herb flavoured vinegar which adds sparkle to the salads and Pickled meats . The nearby Feuaro district is fertile and 60-65% Careage is given to apple orchards .This region is

known for its bakery Prowess with breads being their Forte. Just South east of Feuare is the town of Ravenna known for its Brodetto (Fish Chowder). VENICE AND THE NORTH EAST Venicis menu like the city itself arises from the sea. Two of the most classic dishes are scampi and Risi e bisi (rice and peas). Scamppi are served in a variety of fashions in a Brodetto (Chowder) rolled in slices of ham or Plain boiled with an oil (vinegar dressings scampi can be baked , fried or grilled . Among the other fish dishes of Venice are stogie in saor (sole with herb sauce) Sardoni a scotadeo (Fresh Sardines , roasted and basted with lemon juices and bisato in tecia ( with tomatoes and herb).These names may even sound to Italians for they are in a Jenetian dialect . Although fish dominates on the coast , a short distance inland , the sea food is built into rice dishes as in risotto con scampi . A Phenomenon among the rice dishes is rise con la va (literally meaning rice with grapes). Ravigo and Padua are another two towns in the region with culinary contributions . All sorts of Coffee originated from there. Cappucino takes its name from the colour of the roses of the Cappucino monks of Padua. Paduans also like Caffe a la Borgia , Coffee laced with apricot brandy and cinnamon. NAPLES & THE DEEP SOUTH Perhaps the most famous example of Neapolitan style cooking is the Pizza. The style is also Exemplified in the regions macaroni and Sphagetti . In expensive hearty and highly varied the cooking of Naples represents the entire south . Naples is the Culinary capital of the south . The South of Italy is not a land of great wines, one Exception is the Lachrima Christi Produced from grapes grown on the slopes of vesuvius. The Compania region (in which lies Naples ) is superior to the remaining Parts. Because of its fertile volcanic soil, agricultural Produce is abundant and Voluminous with its large coastline, the south depends on the sea for much of its Produce .Each sardines , tubular Pasta, there is plenty of home made Pasta as well. The basic refinement for Pasta is the sauce . There is Sphagetti and Macaroni con le vongole(clam sauce) ,other Neapolitan Faromites include al Sugo (meat sauce ) or al Pomodoro (tomato sauce) However , the most favoured is Pommorda in Coppa that is Pasta topped with fresh tomatoes , onions , bacon and garlic browned with olive oil. From Capsi comes Spaghetti ai totani ( use of squid in the sauce). ITALIAN FOOD REGION BY REGION PIEDMONT - The name means at the foot of the mountain , which it is , bordering on both France and Switzerland .Mainly mushrooms and truffle are grown in this area. LOMBARDY The mention of Milan , the Capital of the Province , Produces immediate thoughts of the wonderful risotto named after the city and also the Milanese souffl flavoured strongly with lemon veal dishes including vitello tonnato and ossobuco are responsible specialities of the region. TRENTINO ALTO ASIGE This is an area of mountains , rich green valleys and lakes where fish are Plentiful .There is a strong German influence , Particularly when it comes to the wines . There are also several German style liqueurs produced such as Aquavit , Kummel and Slivovitz. VENETO Polenta is served with almost everything . LIGURIA - The Genoese are Excellent Cooks , and all along the Italian Riveria can be found excellent trattorias which produce amazing fish dishes flavoured with Olive oil. Pesto sauce comes from this area.

EMILIA ROMAGNA Tortellini and lasagne are among the many Pasta dishes which feature widely , as do Saltimbocca and other veal dishes. Parma is famous for its ham , Prosciatto di Parma. TUSCANY BEANS ARE FAMOUS , T boned steak bistecca alla fiorentia. UMBRIA / MARCHES PORK and fresh ingredients are important ,spit roasting and grilling are Popular , Excellent local olive oil is used for cooking. LAZIO Lamb veal Saltimbocca and offal all with generous amounts of herbs and seasonings. ABRUZZI AND MOLISE Lamb , Cheese , ham, herbs. CAMPANIA Naples is the home of Pasta dishes and tomato sauce .Pizza is said to have been created in Naples . Pizzaiola steak mozzarella comes from this region. PUGLIA (Apulia) Good fruits, olives vegetables and herbs and sea food . Puglians are said to be champion Pasta eaters. BASILICATA Lamb is flavoured with the herbs and grasses . Chitti Pepper are grown, Local breads are baked in huge waves. CALABRIA Orange and lemon , Olive trees , Egg Plant . Many desserts and cakes are flavoured with aniseed , honey almonds and the figs. SICILY Fish and Vegetables , Citrus fruits , dry , marsala wive . Game Cassala and other ice creams are Excellent and world famous. SARDINIA Suckling Pig or sady lamb , offals , Rabbit , sea bass ,lobsters tuna, mullet , cels, and mussels are in good supply. Local herb myrtle(mirto) is added to anything from chicken to local liqueue the sweet dishes are numerous.

INTERNATIONAL CUISINES FRENCH CUISINE THE COOKING OF PROVINCIAL FRANCE To many a lay Person, French Cooking means an Elaborate and expensive way to complicate or atleast masking foods with sauces. Unfortunately French Cooking can also mean mediocre or pour or dis honest cooking served with Pomp in Pretentions restaurants everywhere ever in the city of Paris. There is of course another side of French cooking , what is called haute or grande Cuisine may be modern mans nearest approach to Pure cliss. However provincial cooking is something quite different from haute (grande) cuisine .It simply means the Cooking that springs from regional areas called Provinces. However Provincial cooking is something quite different from haute cuisine. Grande cuisines owes a lot to true Provincial cooking .Most of the great chefs came from villages in the Provinces . They have learnt to adopt the cooking styles as well as the raw materials from their regions to the kitchen of the rich and famous . In true Provincial Cooking , there is no need for complexity , food is cooked in its own juices and served right in the Casseroles which they are cooked.

Starting with the Bretagne (Brittany) in the North West , there are eleven regions divided according to their Culinary contribution to French Cooking. BRETAGNE (BRITTANY) It takes its food and Cooking Simply .The sea supplies an abundance of fish and Excellent Belon oysters and found along the Coast .Bretagne can also be credited with inventing the French version of the Pan cake the delicate crepe. NORMANDE It can boast of the richest milk, cream and butter in all of France , Norman cream is an important ingredient in some of the best French dishes , and much of the milk goes into the world famous cucumbers cheese .The meat from the region is also Excellent , especially the sheep and lamb .Pastured in the salt marshes along the coast . Apples grow abundantly , most of them going into cider the favourite accompaniment to Norman meals , or in the fiercy brandy called Calvados. CHAMPAGNE It makes one Supreme Contribution to French Cuisine , the famous sparkling wine , named after the Province .Although its repertoire of food is limited , the region Produces excellent Sausages and neighbouring flandre has invented many different event ways serve the havings. TOURAINE It is often called the garden of France . Its recipes can be as delicate as Tront in aspic or as robust as Roast Pork with Prunes. The Loire valley that cuts through the Province is chateaux country where French kings relaxed in the splendour of their country estates while their chefs made the most of the regions five fruits and vegetables .Some of the best table grapes grow in Touraine. ILE DE FRANCE The fertile land surrounding Paris is the birth place of the classic cooking style known as Le Grande Cuisine .It was here , in the Cavernous kitchens of kings and lords that French cooking because a high art, Cooks Competed with one another to invent even more elaborate dishes. ALSACE AND LORRAINE Have often come under German domination and this is reflected in their Cooking . Alsation food, with its sausages and sauerkrant has a Germanic heritage . The food of Lorrain is slightly more French in character. The most famous dish is the Quiche Lorraine . The Province is also known for its Excellent Potee, a Cabbage soup with salted Pork and vegetables. The fonity Rhine wine of Alsace rivals those of Germany. BOURGOGNE (Burgundy) It is justly well known through the world for its wines , and these wines white and red , Play a dominant in Boeuf Bourguignon the kind of beef stews and also in most regional dishes .An annual gastronomic fair held in Sijon, the regions Principal city and the mustard capital draws gormets from all over the world . BORDEAUX

Bordeaux and the family country around it are best known for their wines which are rank with the ones from Burgundy as the best of French Products . Bordeaux cooks hase developed a highly specialized Cuisine to go with their great wines .Also in this region are cognac and Perigueux , whose truffles go into the making of Pate de Foie gras the most extravagant delicacy of the French table . FRANCHE COMTE Along with its neighbouring Provinces of Savoie and dauphine is mostly mountain country and the food is as robust as the climate . Perhaps the greatest contribution of this region to the national cuisine is the Bresse chicken , a small bird whose flesh is so delicate that even the inventive French prefer in simply roasted without any spices or sauces to obscure its flavour .The cows of this region produce more milk than its inhabitants can consume and much of the surplus is used to make cheese. The French version of swiss Gruyers the comte comes from this region. LANGUEDOC FOIX AND ROUSSILLON Languedoc was ones an outpost of the Roman Empire and it has retained traces of Roman influence in its Cuisine specially Popular here are the old Roman Cassoulets which are rich concoctions of goose or duck, Pork or mutton plus sausage and white beans , to the west , along the Pyrenees in Foix and Rouscillon , the Spanish culinary influence Prevails , Particularly in the Omelettes prepard with green Peppers , ham and tomato. PROVENCE It has been a favourite vacation center since Roman times .Like some other regions of the North Meditaterranean, it basis its cooking on garlic , olive oil and tomatoes. Bouillabaise, the famed fish stew comes from the Marseille water front. In general , the cuisine of Provence is much more highly flavoured than the rest of France. THE BREAD OF FRANCE It is enough to say that bread is to the French man , what rice is to the chinese and potatoes to the German. It is also safe to say that most normal French man would rather starve than substitute their daily supply of bread . The bread must be fresh, baked not too long , before the time it has to be eaten. The loaf must be of a certain shape , depending on the conditioned wishes of the family. Bread is usually eaten at all three meals of the day. Always in the morning with hot milk, Chocolate or Coffee , always at noon throughout the main road and often at night with a bowl of hearty soup. So, far the most popular kind of bread in France is the Boquette golden brown , rod shaped leaf , 2 fr long . Vent comes the Petit Parisien which is shorter and fatter than the Boquette .There are whole grain breads like the one made of black eye Tourte are quick to recognize and cumins are both Austrian in origin whereas the Pain espagnol as the name suggests comes from spain .The croissaint , brioche and Vienna rolls are all special treats and are Popularly known as Breakfast rolls. SOUPS In a great number of Provincial families , the main meal at noon is soupless. The soup is served for supper, which Perhaps a light egg dish to follow .In simple french fare , the soup is kept simple .Since it is eaten at the end of the day. However a complex dish such as Bouillasaise is seldom served at night .In the same , category of main dish soups are contriade ( a Pungent Breton Bouillabaise , bourride (a garlicky, fish stew) and soups are Piston (Aspicy Veg Soup). Each of these has a complimentary sauce .Rouille a Peppery concoction suited for Bouillabaise and contirade , aioli for bourride while the soups are Piston gets its name from Piston, a blend of garlic , herbs, tomato parts and cheese which is added to the soup.

FISH Most non-Frenchmen are amazed by the eating habits of the french. A French man will look for and then prepare and eat with enjoyment foods which to us may seem outland dish a good Example of this is snails . Snails are usually Prepared in the Burgundian style, Served in their shells with a strong flavoured garlic butter . Another creature that the French have raised to a lordly place on the table is the Frog. Frog have raised to a lordly place on the table is the Frog. Frog legs ( Cuisses de grenouilles are prepared and eaten in away similar to chicken legs. Plainly anything that lives is edible in France atleast. Another delicacy in France is the cel, the delicate flesh of which is prepared in many various forms including smoked , roasted , fried, boiled, and broiled, Oysters are ususlly eaten raw but clams, scallops and mussels find their way into delicious Hors doeuvre or fish dishes on a dinner menu. Depending on where they are caught , these shell fish may be Prepared with butter , cream and egg yolk in the north or with olive oil , tomato and garlic in the South, most of the supply of fish in France comes from the southern Part of Marseille. The fish includes cels, mullet, Sardines, Shrimp, Clams, infish mussels, Oysters, sea urchins, bass, red snapper tront, cod , rock fish, white fish and mackeral. POULTRY AND MEAT France is known for its variety of poultry meats .Every house wife is well versed in the Preparation of various fricassees, stews and blanquettes .Best of all , Perhaps are the chickens , simply roasted with good butter, flavoured with tarragon or lemon juice . They are served tender and Succulent with a slightly crackly skin. This method can be used for any domesticated fowl. A duck or goose with their higher fat content are much richer , wild birds , because of their diet and exercise are tougher , dryer but more flavour some .They must be cooked by slow simmering rather than roasting .Tender squabs and older Pigeons are also eaten . Cockercls leghorn and hens are atewed or braised and used in the making of that famous dish Coq ar vin . When William and Norman Conquered England in1066, he brought much more than armed low to the land The Normans ate their meals in Courses, often to music and they drank wine and made cooked dishes of their meats instead of tearing them from the bones ,half raw. To native Britians , these table manners seemed hilariously dainty at first but gradually such customs were accepted as Part of Every life . Thus it was the French who taught the English the art of gracious living. Although in most part of the Western would a joint of beef is the symbol of a robust meal. In France , it is more likely to be lamb , veal or Pork ,roasted simply to bring out this best flavour . If a good piece of beef is to be served , it is generally browned first and then braised or stewed in its own juices along with a few vegetables .Lamb mostly often not served Pink in France and leg of body lamb is one of the favourite dishes of the French family. Besides these dishes , the French are also very fond of offals or innards as they are more Popularly known as any other part of the Carcasse Tripe brain , liver, kidney, tongue are all deliciously prepared and are among the favourites of the local French Population . CHEESE Cheese is many cooked or heated form can be used in any part of a well Planned meal to add flavour consistency and interest .It can be formed in Omelettes , Souffles and tarts to start a dinner or to be the main , course of a lighter lunch or supper .It can form an essential Part of many sauces or it can be used to variate colour , flavour in dishes .But to serve cheese as such is unthinkable in France until the end of meal. Then is the time to finish the last few bites of bread . It is a near truth , that cheese is never eater without bread, but there are Exceptions .Probably the best example is cocur a la crme a white creamed cheese served with strawberries.

Camembert It is one of the most Popular of all French cheese .it is rich light yellow orange with a fine white Powdery dust, on the inside, it should be light pale yellow with a soft creamy textures. Brie It is next to Camembert in its popularity .It has a soft , Satin like texture. Another cheese from the Brie Camembert family in Conlommiers less mellow then brie and tastes somewhat like Camembert. Roquefert It is Salty tangy cheese with a grayish crustard an inside that is moist and mettled with green blue flecks .Another popular blue viened is Bleu de Bresse. Cantal is similar to cheddar , a semi hard smooth light lemon coloured cheese. Saint Paulin and Pork Salict are similar Cheeses semi drind mild and with a smooth buttery like texture. Reblochon Though in appearance , alike to Camembert is a much firmer cheese and in taste is somewhat like both Le Dauphinoois and Deaumont. Pont- L Eveque It is a shaped cheese with a soft and Pale yellow interior .Fromage au mare do Raisin also called La Grappe is a Pale sweet . Pastry cheese that is rotted in a cruse of grape Pulp(Mare) Comte It is the French version of Swiss Gruyers (Complete with holes) Saint Maure , Valenccy and Saint Marcellin are all goat milk cheeses generally eaten while still fresh and produced in small quantities. Mimolette It resembles dutch Edam but has a much tangier flavour. Murister It is a strong flavoured , semi soft , Pungent cheese, Boursin and Belletoile are rich, fresh cheeses eaten by themselves with a little Powdered sugar sprinkled over .All cheeses are best eaten at room temperature , removed from the refrigerator 2-3 hours before service. DESSERTS Most good French Pastrymen hase their own specialities and Pride themselves on their Meringues and Pates Brisecs .There are two types of basic Pastry dough used in France in Countless ways, the Pates brisec , which is the same dough used for quiches and tarts that are Eaten as Hors douevre and main dishes, but sweetened for desserts and then there is the Pate or chonx Pastry. The simple sponge cake used as a base for many other Confections is called a biscuit. Vanilla or Chocolate flavoured not more than an inch to an inch and a half high .It can also be cut into small squares for petit fows. It does not

contain any baking Powder and its lightness depends on the mixing of beaten eggs whiter into the batter. A crme anglaise is a standard in any French housewives repertory.It can be thin , to pour over fresh or Poached fruits , some what thicker to half filled pie crust and thicker still to spread between two layers of sponge .The souffl is one of the most Popular desserts normally kept plain and simple or Perhaps flavoured with a liqueur such as Grande marinla or grated lemon or orange rind. Crme caramel, Profit-eroles, gateau St.Honore and the Diplomasi are all traditional French favourites. PRODUCTION MANAGEMENT The objective of Kitchen Management is to lead , organize and control the means of Production and service of food. To manage the kitchen , the kitchen Manager / Chef de, Cuisine should have a sound Practical knowledge and should have the ability to organize labour , delegates and responsibility to appropriate staff who communicate well. The persons handling the machines should be able to follow the persons handling the machines should be able to follow the correct procedure for assembling ,use and cleaning .Safety precautions have to be observed such as a). Gas pilot light must be lit before turning on the main jet. b). The liquids should never be stored above eye level. c).The por handles sticking and should never be placed over the edges of the stoves or sides of the tables . d). Sprinkle flour on hot lids and pans. e).If fat or liquid is spilt on the floor , it should be cleaned and salt sprinkled on top immediately. f).Hot fritures should not be carried. g).Knives if carried should Point downwards .h). Sharp instruments should never be left in sinks. Controlling of labour needs great tack and ability , their comfort , skill , work and welfare has to be seen to- A strict disciplinarian is respected by many ,provided he has a good judgement in dealing with matters and understand people. A good mangement will see that food cost is controlled and the people working in the kitchen will be content in their jobs and the work given is comparable with their ability, staff should be trained on the job and if the performance is good , incentives, increments or promotions should be given if need be. Certain factors such as budgetary control , Portion Control cost control proper Purchasing Control of Production and service , control of waste etc., Play an important part in managing the kitchen. Proper layout of work areas in the kitchen contribute to a successful catering establishment which will not only satisfy customers but also the staff will be contended. Cramped and lack of Proper kitchen delay food preparation and service certain points have to kept in views before planning such as the types of meals to be served , no. Persons to be served . Forecast of peak period , ventilation , proper drainage etc., It is important that the kitchen should be close to the restaurant to facilitate service efficiently. FOOD PREPARATION PREMISES By law , no food business is allowed to be carried on in any insanitary premises. A well planned layout largely depends on : 1). Receiving Supplies(checking qlty and weights) 2). Storing of food Properly 3).Food Preparation. Mise-en-place 4).Cooking 5).Servery 6).Scullery (Pan Wash) 7).Scullery (Crockery , Cutlery Wash up)

Intelligent placing of machinery , sinks and work tables are a contributing factor to the total daily .Kitchen mileage of food and unnecessary traveling by the kitchen staff. A perfect planned kitchen is one , where raw and cooked materials need the minimum of movement and require only to cover the same route once. KITCHEN PLANNING Along with the restaurant , the kitchen determines the no. of customers to be dealt with during service period ,Kitchen areas vary according to the type and number of meals provided and if allowance is to be made for special functions . Knowledge of Peak load is essential and intelligent forecasting the area may be 40% of the restaurants area .However the modern school of thoughts flavour smaller and more compact kitchen premises , 3 sq.ft per head , is now considered adequate . This is the space recommended for labour saving equipped and work studied Premises. The floor is subjected to much traffic, so durability must meet the demand of the particular premises .The floor shall be impervious to moisture and not affected by grease , salt vegetable or fruit acid and Preferably non-slip even when wet. There must be no joints or crevices where dirt. Pests and Vermin may accumulate and live in. The walks should be tiled to the ceiling or at least five feet. The wood work should be glass painted as this is easy to wipe clean. Doors should be self closing and they should has easily cleaned kick Plates and finger plates. Natural light should be properly fitted and shadows should be presented Canopy over Cookery equipments and range should be connected by ducts to Extractor fans, The ducts should be sufficiently high and the Exhaust fan should have a strong pull for maximum Extraction. MEAL PRODUCTION Food preparation is the term Employed to denote cookery. The budget Committee is formed for the purpose of Preparation, co-ordination , review and revision of budgets. The budget made is period wise break up or annually. The Seasonal character of the business is taken into consideration .The first step in preparation is giving management objectives for the forth coming year and giving a Performa to be used in Preparation of budgets. PURCHASING Buying ,quality and freshness of supplies and Portion control are of the utmost importance for the operation of a successful business. Large establishments will employ a Purchase Manager , as he can concentrate and get the best supplies .Requisition for supplies are placed with the stores / kitchen stewarding dept. at a specified time. The storekeeper will forward his requisition to the suppliers Knowledge of buying is very importance for the Purchase in charge . The Purchasing Mgr/ in charge should have a reasonable technical knowledge in Catering as he will be able to follow the requisition properly and understand the importance of delivery times ,size ,qlty and specifications. Selection of a Supplier. Instructions to Supplier along with the order of supplies. STORE CONTROL AND FOOD CONTROL Food Control begins when the order are placed ,it ends when the ultimate cash takings and banked .The store should be close to the preparation area for smooth flow of the items. The stocks should be taken at least once a month. The best system of according is a card index comprising of a separate card for each commodity and all issues supported by related documents .

PREPARATION AND COOKING From Purchasing and the acquiring of the raw commodities , we come to the next stage in the Catering Cycle , the preparation and processing. Again the operation must be planned and controlled and a knowledge of the menu together with a clear indication of quantities regd, are essential .Preparation means preparing food for Cooking .Cooking is a technical skill knowledge is regd. to decide how to prepare the food and process it. Cookery brings all the senses into Play : Sight :In the recognition of commodities and the eye appeal in the presentation of dishes. Smell :In the testing of freshness of food and identifying the various cooking smells. Taste : An important field and one allied to small , testing for flavour cooking smaller. Touch : In the whole field of manual density , the use of the hands , in sampling or testing of food for freshness , texture and other factors. Hearing : In Communication and listening to food being cooked , recognizing if the cooking process is too fast or slow. Kinesthesia: It is the sixth sense .A general term involving the co-ordination of sense in Performing a task .The Know and the recognition on an unconscious level, this being achieved by proficiency. The preparation of dishes involves a mode of procedure which we know as a recipe .This is cooking to a formula .A recipe is defined as a statement of ingredients and procedure for a dish. To a recipe there are three operation the list of ingredients , the method and the Presentation of the dish for Service. MENU PLANNING A menu is a list of Prepared dishes which are available to a customer .The chef should try to compile menus with new dishes from time to time and see the likes of the customers visiting the Catering Establishments .The recipes should be standardized to that the cooling of the dishes could be accurate. COST CONTROL The Costs of meal fall naturally into three distinct sections , the first being the cost of the food and second the cost of the over heads , which includes fuel , light , heat , water , staff uniform and laundry, social security Payments, super annuation Contributions, Printing & Station , cleaning materials, advertising , telephones and Postage flowers, etc., The third Section is labour , the salaries and wages. The problem of any management control system is to make sure that after a pre-determined food and wage cost % has been decided this figure will take in all aspects of Expenses .The final trading results will show that a correct return has been made to obtain this the following information will be studied. 1). All purchases must be controlled . 2). Details of all items received must be recorded as well as when issued. 3). Any over production of food must be checked and of course reused in the best and most economical way. 4). Production Control 5). Check of sales with direct numbers catered for. 6). An efficient system of cash control. 7). Sales of any kind checked with cash receipts. 8). A record of cost for each section must be made be compared . 9).A weekly summary of all the relevant details must be made 10) The trading Profit & loss account is prepared.

MATERIAL COSTING There are three basic methods of cost control a). Quantity b). Selling Price c). Cost Price QUANTITY CONTROL The Control of quantity consumed ensures that everything consumed has been accounted for. It does not ensure profitability but provides a needful supplementary check and in simple to operate . SELLING PRICE CONTROL This method is also most suitable for establishments with a limited range of items on the menu , especially when each item contains a small no. of standardized ingredients. It can be used in Conjunction with quality control. COST PRICE This system is most Practical and best understood .It allows for a certain elasticity and provides the chief with a margin for artistic development .The kitchen % entails the application of the following simple formula. Gross profit x 100 ---------------------Takings = rate Percent of gross Profit or kitchen percentage.

Gross Profit = takings (on any particular date or day) Purchases. NET PROFIT All Expenditures can be classified as M.C, LC and overheads , it follows that the difference between total revenue and the total of these costs in the net profit before tax. GROSS PROFIT = TOTAL INCOME COST OF MATERIALS (M.C) = L.C. + over heads + net Profit. PORTION CONTROL Portion Control means the amount of size of a portion of food to be served to a customer. There is a natural tendency for clients to eye one others Portion when they are served and if one is thought to be slightly larger than the others , there is apt to be resentment and a reaction detrimental to the good name of the establishment , only exact portion control can eliminate this. Methods of Monitoring Portion Control is by direct supervision , by sales analysis and by comparing the requisitions of each department with issues. Purpose of Portion Control 1).To ensure fair Portions for each Customer. 2). To see that each department utilizes purchases to the full. 3). To control waste. 4). To ensure that standard costing are as accurate as possible.

Methods of Monitoring Portion Control 1).Ordering the right quantity and quality and suppressing when receiving it. 2).Even Preparing the food in the Production area doing direct supervision. 3).By Proper checking of the service of food. 4).Comparing the requisitions of each department with issues. 5).By sales analysis . 1.Aids to Portion Control It is assisted by equipment and utensils as for example a scoop (ladle) used mainly for ice cream , can also be used for mashed potato as a portioner for mixture. a). Automatic Portion Control Equipment include- Tea dispenser , Butter Pat machines. Bread slicing and buttering machines gravity feed slicers coffee making , milk dispensers. b). Utensils used in Portion Control include. ladles wire servers , Pie dish , Scales, baking tins , measures. c). Serving dishes that help in Portion Control . glasses, Casseroles, Coupes, Tureens, Sundae glasses, sauce boats, souffl cases. Vegetable dishes, Cocottes. 2. Portion Sizes As Portion sizes vary from one establishment to another between table dhote and a la Carte service , It is difficult to definite average Portion sizes . A few examples are. Hors d oeuvre Fruit Cocktail Smoked Salmon Caviar Salami Fruit juices -75ml to 110ml -120 gms - 35 gms to 40 gms - 30 gms - 45 gms

Farinaceous dishes Spaghetti/ Macaroni 60 gms Rice -120 gms Egg dishes Meat - Boiled / Poached / fry - 2 large ones - Omelette - 3 large - Steaks - Chops - Stews - hamburger - 120 240 gms - 30 gms 150 gms -100 gms raw weight - 120 gms.

B). Visual aid Sheets : A Portion Control sheet can be used for costing various items of food or complete dishes. The object is to ascertain the total yield of a given commodity after Preparation and processings. 4). Standardized Recipes: They assist in food Costing and Portion Control by taking the guess work away and substituting more exact approach, by listing the ingredients and methods in a readily understood form as the result will be uniform every time it is featured. The food cost can also be known in advances if a Price column is introduced Providing it is kept up to date with any price changes.

BUDGETARY CONTROL & FORECASTING

Budgetary Control and forecasting is not a substitute for the management .It is discipline of action and Policy making administered by the management . To ensure that short term and further objectives are attained .It makes Possible the maximum use of the assets, material and labour available and more importantly imposes on the management the obligation to specify its objectives. Profit is the motive of all Commercial Enterprises . The intelligent application of forecasting and budgetary control will enable the management. To tackle the problem in the and effective manner to this end , having first defined its target. The immediate gains of an efficient budgetary control and forecasting system to the long term advantage are: a). Individual ability and skill can be demonstrated. b). Training and requirement scheme to meet known needs can be more purposefully arranged. c). The efficient and equitable incentive scheme to encourage activists requiring Slimulus can be introduced. d). The development of continuous trained management aware of the necessity to keep up to date. e). The Confidence that whatever difficulties the future may hold, the team will be able and willing to surmount them. Control of Waste Essential Elements in any form of Control of Waste up to date Planning , Effective Supervision and Maintaining records .As in any business , the following three items must be kept under constant examination. A- Correct use of Payroll Job description , work schedules, Job analysis Communication Staff Consultation Staff feeding & Welfare. BCEssentials of Purchasing Store and Stock Control Records of goods in and ont Quality and Quantity goods Correct handling and storage Correct issues.

Kitchen Control - Not to over order - Correct yield - Strict Control of issues - Correct Supervision - Replacement of outdated Equipments. - Cost Comparison for particular Period of time. etc.,