LARDER

1. LAYOUT & EQUIPMENTS A.. Definition and Introduction of Larder Wor ! 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 , old sauces, salad dressings are prepared and dressed. !or these functions to be carried out , it is essential that" #. The larder be separated from the kitchen and located in a cool place. $t the same time,it must be close to the kitchen to avoid undue running about between two departments which are closely interrelated. %. It should be light,airy and well established and sufficiently spacious to allow the staff to carry out their duties in a clean and efficient manner. &. It should be e'uipped with the necessary fitting,machinery and tools. ". EQUIPMENTS #OUND IN T$E LADDER (efrigerators, Mincing Machine and bone cutter, slicing machine, scales and weighing machines , )lectric Grinding machine ,*oiling +late or Gas (anges , Griller,Toaster , Gas boiler, *utchers *locks , -teel Tables ,-auce pans and lids frying .ettles and frying pans , polythene bins and other larder tools such as serving spoons and ladles, sieves , olanders , onical strainers and hinois, heat +resses , +ie moulds, whisks, egg slices, steel basins and graters.. .nives, hoppers, -aws etc., *utchers *oning knives ,butchers steak or cutting knives , *utchers saw/Tenon0, *utchers saw/*ow0, *utchers choppers and cleavers, *utchers chopping .nives, ooks &1 cms/#% inches0.nives, ooks %12%3 cm /a,4 inches0 knives, ooks 526 cm /3 inches0 knives, ooks #32%1cm/4 inches0 filleting .nives Tranchelard .nives, +alette .nives, +otato +eelers, !rench or )nglish, Mandoline vegetable slices. WOODEN UTENSILS 7ooden spatulas and spoons are used for stirring food stuffs to +revent burning . 7ooden mushrooms are used for +ressing 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 . are should be taken to present them from nusting or deteriorating. MIS%ELLANEOUS utlet *at 2 !or flattening cuts of meat. Trussing 8eedles 2 !or +oultry trussing. 9arding 8eedles 2 !or larding cuts of meat , +oultry etc., 9arding +in 2 !or larding :oints etc. 9emon ;esters 2 !or -craping of lemon +eel. 9emon decorators 2 !or channeling lemon +eel. <egetable -coops 2 !or shaping vegetables and potatoes. *utchers Hooks 2 !or hanging :oints etc. -kewers 2 !or skewering ,meat etc.

*rining syringe *rinometer

2 !or +umping brine solution into :oints. 2 !or measuring density of brine solution.

&. TERMS AND LARDER %ONTROL "REA'DOWN O# WOR' ! It naturally follows that the work is broken down into various fields such as Hors doeuvre,salads,butcher,+oultry, old*uffet and in a large establishment each function is carried out by a chef speciali=ed in that area . These duties are allocated by the chef Garde Manger who is in overall charge of the department .His assistants are the ommis Garde Manger. The smaller establishment , the chef Garde Manger works single handed and carriers out all the functions himself . LARDER %ONTROL If the larder is to be run efficiently and economically ,it is essential that the chef Garde Manger should e>ercises strictest possible control over the food stuffs received and stored in the department .This will involve" #. hecking the 'uantity and 'uality of all goods delivered to the larder. %. )nsuring that all food stuffs are stored at the right temperature and that they can be easily checked. &. That the food is protected from contamination by vermin. 3. That +ortion ontrol is rigidly carried out eg., a given piece of meat, fish and vegetable should always +roduce re'uired portions of steaks, fillets, salads or Hors doeuvre. ?. That stocks are regularly turned over. 5. That food is not overstocked. 4. $ simply daily stock sheet by each subdepartment be maintained . 6. )very +ossible effort must be made to maintain the highest possible standard of hygeine. )very +recaution should also be taken to discourage +ilferage. The stock and order sheet should be as simple and easy to keep up to data as possible. $ complicated stock sheet re'uiring too much writing will defect the whole purpose as it will be neglected during busy rush periods, the very time it is needed most. !or some sub departments, devising an easy and simple system is reasonably easy. In some cases it is not so easy for e>ample, $lso 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 +roviding it is well supervised . $n e>perienced chef Garde Manger should be able to tell at a glance the weight,or number of +ortion of a given :oint or cold dish. The butchery department also +resents some +roblems and the stock sheet for this department needs careful consideration. )ach establishment will devise its own system taking into account its own +roblems. PLANNIN( T$E (ARDE MAN(ER 9ayout " +lanning the layout for a garde manger department can be a comple> task. @nlike other departments that can depend on a basic menu and basic work load,the Garde Manger department is uni'ue in its operation . An 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 , +lus 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" 2 on a pick up *asis. 2 on a distribution basis. 2 on a combination of the two bases.

7hen a Garde Manger department )>ecutes food order on an ala arte basis, this is known as +ick up .This system operates in an unpredictable fashion ,-ince the number and timing of orders is not known in advance. 7ork load is set depending upon the dishes listed on the menu. 7hen the Garde Manger department )>ecutes food orders in advance for a known 'uantity , to be delivered at a certain time/+arties, ban'uets0 this is known as the distribution basis. The main problem here is work loads will be different each day depending upon booking, functions etc., !or this reason it is difficult to establish an appropriate mise2en2place 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 ban'uet facilities. %$AR%UTIERIE I. SAUSA(E A. INTRODU%TION TO %$AR%UTIERIE ! I8T(AB@ TIA8 " In !rench , the word characteristic is derived from chair cuite, meaning cooked meat. It usually centers around pork products , including some of the prides of !rench cuisines . +ates and terrines ranging from simple pureed liver to te>tured real +ates or rustic country mi>tures studded with ha=elnuts 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 7ide 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 . !ish and vegetable terrines and mousselines as well as the famous pate de foie gras and even prepared salads are also included in the range. ". SAUSA(ES)TYPES & *ARIETIES $ny mi>ture stuffed into a casing /traditionally the large or small intestines of domestic animals0 is known as a sausage. In practice most sausages are pork2based though beef and real feature in a few types and game can add a ripe flavour. 7hile sausages are some times made with chicken or real while fish or shellfish sausages are a gastronomic conceit often based on lu>ury ingredients such as lobster or sea scallops .They usually take the form of fish mouisselines stuffed in a casing . $dditions to sausages fall into two that lighter the meat and make it go further , as in the *ritish C*anger Cand seasonings , ommonly hot red peppers in sage and thyme ,spices such as the pensable salt. -mall casings are used for fresh sausages so heat penetrate easily to the center. $s fresh -ausages may contain raw ingredients ,they have a short shelf life although this may be e>tended by additional cooking processes such as smoking , drying blanching or boiling .*oth the delicate bondin blance of !rance , 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 e>amples of semi cooked sausages that has been blanched to firm their feature and e>tend their shelf life by a few days. -easoned with spices and garlic , the famous +olish .ielbasa and German .nack wurst are both slightly smoked. 9ike all pork , fresh and semicooked sausages must be thoroughly cooked before eating to avoid any danger of trinchinosis infection.

Bistinct 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. -ome liver sausages are soft enough to spread ,they may be flavoured with onion ,herb, garlic, anchovies or spices and resemble +ate packed in a anchovies or spices and resemble +ate packed in a asing .The distinctive !rench andouille made of +igs 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. $lthough these sausages do not re'uire cooking , some varieties notable Italian +epperoni and a dried version and stews. The second type -alami style sausages are drier and more highly spiced . -ince they may be dried for up to si> months , they have a harder te>ture pork and beef are often combined in salami ,and fre'uently wine is added to the mi>ture , giving the sausage a characteristic tangy flavour. %. %ASIN(S)TYPES & *ARIETIES asings vary in si=e from the D in ,#.%? cm diameter of small pigs intestines to the &2 3 in ,4.?2#1 cm of large beef intestines, and each sausage calls for a specific type. -ynthetic casings are commonly used for fresh sausages .*ladder or stomach living may also used. STU##ED SAUSA(E %ASIN(S *efore use, soak the casings for #2% hours in cold water to remove salt and make them pliable .Brain but do not dry them. Ste+, " #0. lean and open each casings by attaching one end to a tap and running cold water through it. %0.Tie each casing with string at one end. $ttach the open end to the base of a funnel .-lide the casing up the funnel until the closed end of the casing is reached. &0.7ork the sausage filling through the funnel into the casing .Bo not pace the filling too tightly or the sausages will burst as they cook. 30.Twist the casing at intervals as you go to make a string of sausages .Tie the casing with string at the end.

WORLD #AMOUS SAUSA(ES AT A (LAN%E #. +olish .as=anka %, *oudin noir &. Haggis 3. Morcille ?.$ndouillete 5.)nglish -lack +udding 4.!rankfurter 6.*ock 7urst E..nack 7urst #1. ervelat ##.*oudin #%.+ork hipolata #&.9uganeyhe #3. umberland #?.<enison #5.Mergue= #4.*eef #6.+ork #E.8orthampton +ork %1.*rat 7urst II. #OR%EMEATS A. TYPES O# #OR%EMEATS ! There are many types of forcemeats, farces and stuffings .They are used in variety of ways for making 'uenelles mousses mousselins, pates, galantines, for stuffing breast of lamb or veal , poultry , game, fish, vegetables and eggs. !orcemeats are made of meat , poultry and close grained fish , finely ground or pureed and mi>ed with seasonings. #. %. &. 3. ?. 5. !ine !orcemeats for Guenelles !or Galantines Mousseline !orcemeat !or +ates !ish Guenelles !orcemeats with +anada. %#. Toulouse %%. Bried hori=o %&.$ndouille %3. otechino %?. repinettes %5. +epperoni %4. ;ampone %6.Genoa %E. 8apoli &1.Milano &#.Fesu de 9yon &%.Hungarian &&.!inocchiona &3.!rench Hers &?. hori=o &5.German ervelat &4.+rimavera &6.-trasboung liver &E.Mortadella 31. *ier7urst.

III."RINES- %URES & MARINADES A.TYPES O# "RINES The larder uses a number of marinades and brines, most of which have been known for hundreds of years. 7hereas the marinades are always used to give a certain distinctive flavour and ,or to tenderi=e in some cases, the pickles and brines were originally used to preserve food. In modern times of refrigeration and deep2free=ing , pickling and brining may be thought to be unnecessary but this is not so. $lthough 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 marinadesH 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 preserveH under certain circumstances , this purpose still e>ists today. #. (aw *rine %. (ed *rine &. -pice *rine 3. ooked *rine

$s for (aw *rine but the li'uid is brought to a boil for about % hrs %1 minutes and cooled overnight before being used. ". MET$ODS O# %URIN( The various methods of curing are " #. -moking %. +ickling &. -alting %. MARINADES ! $ marinade is a seasoned li'uid used for macerating / steeping 0 certain kinds of meat, especially game such as hare and venison ,prior to cooking . Its purpose is to impregnate the piece with flavour and tenderi=e 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 si=e of the piece. In winter large cuts such as thick roasts may take up to 5 daysH in summer %2& days is normal. -maller cuts such as meat for sheek Ikebebs may only re'uire a few hours marinating time. Bo not discard the marinade after use since it may be re'uired for making a sauce as part of the recipe. Marinades should be made in non2metal containers such as earthenware or glass vessels because of the corrosive action of acids on metal. 8owadays 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. An 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 :uniper berries and basil .$gain 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. I*. $AM- "A%ON & (AMMON "A%ON & %URED POR' There are three methods of uring bacon and salt +ork ,with day coarse salt with brine or with a mi>ture of salt, sugar, seasonings and preservations . $fter salting the meat may be smoked .(esults vary depending on the cure and breed of +ig. Most bacon is made from the fatly chest meat that run under the pig .This is called steaky bacon in Great *ritain bacon in the @.-. and lard in !rance ,The meat may be salted or both salted and smoked .@nsmoked salt bacon in *ritain is described as CgreenJ in the @.-. most bacon is smoked . !rench *acon is the meatiest ,suitable for flavouing braises and stews in the form of lardons rather than being served as a separate ingredients. Ather uts of +ork are commonly cured s *acon . In *ritain gammon denotes the hind leg of a +ig cured in one piece , that is with the ham and bacon together . -alt +ork varies from country to country. In !rance ,cuts such as +ork belly and hock are cured in brine for up to a month as +etis sale. This is used for hearty soups and baked with cabbage , lentils or dried beans. $AM 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. uring time can as long as % months .-alt used for curing is usually mi>ed with sugar an assortment of

spices, particularly pepper and with nutritive preservatives that add +ink colour and protect meat from botulism to>ins. The feed given to the +ig affects the taste of ham, the peanuts of virgin the peaches of Georgia and the aeorus of $ndalucia all condrisute to flavour K te>ture .$fter salting the ham may be smoked over fragrant woods such as apple , beech and hickory, then it is left to age for & mon5ths to % years .The atmosphere must be cool and dry ,many famous hams are cured in mountain regions. $ cured ham/often called a ountry or home cured ham0 may weigh as much as %1 lb but small or medium hams up to #? lb are less likely to be fatty. -ome hams like the famous +arma 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 $sparagus. 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 . -ome 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 !rench often brain a cooked ham in cider with cream and apples In the southern @.-. ham steaks are often pan fried to serve with red eye gravy made with coppee or )ven coca2cola. )nglish Gammon is leg of +ork , -ometimes hand , cured on the side like bacon He should be cooked in the same way as ham. %OMMONLY USED $AMS #. $rdennes %. -mith field &. <irginia 3. -ugar baked ?. *ayonne 5. 7est +halian 4. Lork 6. *lack !orest E. -an Baniele #1. *runswick ##. oppa #%. -errano #&. +arma *. (ALANTINES A. Ma in. of .a/antine, Galantines and *allotines are rolls made from birds or cuts of meat that have been boned and stuffed .$ galantine is shaped in a cylinder /so that it is easy to slice 0, then wrapped in a cloth and poached in stock .It is always served cold ,usually in spic , hicken and turkey galantine often have a real or ham stuffing , while a pork stuffing is more common for richer meats. $ ballotine may be rolled or sewn in a cushion shape .It is poached or braised to serve hot sauce made from the cooking li'uid ,or presented cold in aspic . Individual ballotines may be made from boned poultry legs, Bodine /!r2dodu , meaning +lump0 is another word for ballotine , it also refers to a medieval +oultry dish in spice sauce. PRESENTIN( (ALANTINES & "ALLOTINES 7hen 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.$ garnish such as stuffed tomatoes adds colour but it is not obligatory given the colourful appearance of the dish itself.

7hen 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 li'uid makes a rich sauce. PRO"LEM IN %OO'IN( If cooked too fast ,busts ,if overdone, dry for storage refrigerate for & days . (ALANTINES " Buck apricot /*elgium 0 !ish asparagus / !rance0 Tuna !ish roll /-pain0 Turkey -herry and Truffles/-pain0 apon and Mushroom /!rance0 Ham and bacon/@.0 "ALLOTINES " Buckling / !rance0 Metambre /stuffed rolled flank steak0 /$rgentina0 a la (egence / hicken stuffed with chicken mousse and artichokes !rance0 de dinde clamart /Turkey with mousse line and garnished with peas, artichokes and +arisinne +otatoes ,!rance0. *I. PATES $ +$T) is distinguished from a terrine by the way in which it is cooked , a pate is baked in pastry and a terrine /!r. terre meaning earth0 is cooked in a special )arthen ware terrine mould. !ine te>tured , rich mi>tures , 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 mi>tures that have been baked in the oven or sautMed mi> frying pan , then pureed to a smooth consistency. +ates and terrines are based on a stuffing , somelime called forecmeats /!r. farec0 which varies in te>ture 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. )gg may be added to blind the mi>ture and bread crumbs for lightness. +ork valued for its flavour and rich fat, is the primary ingredient of +ates and terrines . PRESENTIN( TERRINES & PATES -oft +ates, rillettes and potted meats are often served in the crock in which they were cooked , an alternative is to transfer the mi>ture to individual reme>ins or to scoop or pipe it in rosettes directly on to plates decorated with a littner leaf .!irmer pates and terrines can be unmoulded and arranged in overlapping slices for serving , chilling dulls flavour so most mi>tures are best served at room temperature . 9u>ury +ates de foie gras may be decorated with aspic ,while more earthy terrines call olives and pickles . (ich +ates will be served with savoury crackers or toast , meaty terrines go best with !rench or whole meal bread. *II. MOUSSE & MOUSSELINE MOUSSE " $ 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. -avoury mousses , served as an hors doueuvre or entrMe, may be based on fish , shellfish, poultry, ham , or vegetables. )>" hicken Mousse , !ish Mousse , Hare Mousse, -hrimp or lobster Mousse etc. MOUSSELINE !

$ny of the various mousse like preparations , most of veg having a large or small 'uantities of whipped cream added to them. This term is used particularly for moulds made of various pastes enriched with cream / +oultry, Game, -hellfish, !ish 0. Mousselines are served hot or cold if cold there are also called small aspic. *III. %$AUD #ROID I0 . ASPI% & (ELEE $spic /!r.gelie0is the -avoury :elly made from clarified stock used to coat meats , +oultry ,fish and vegetables. larified aspic may be used to add a shiny and protective coating to a cold roast bird or to galantines and ballotines .$spic can also be used instead of +lain gelatin in savoury mousses. larified aspic is made in the same way as the consommM by clarifying veal , chicken or fish stock . *efore clarifying the basic stock ,its gelatin content must be tested to determine whether e>tra gelatin is needed , and if so how much .9ight 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 -almon , art in itself .The main ingredient an impressive -almon art in itself .The main ingredient an impressive -almon ,K ham or a roast turkey is often left whole as a sack, ground for bou'uets of flowers or geometric patterns of veg garnishes as well as truffles and hard boiled egg white. 0 . QUENELLES- PAR#AITS- ROULADES QUENELLES ! $ 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 'uenelles made from a godiveau forcemeat. They are also served as an entrMe with a sauce or au gratin. -mall 'uenelles may also be used as a garnish. PAR#AITS ! $n ice desert made with double cream which gives smoothness and prevents it from melting too 'uickly and enables it to be cut into slices . Ariginally the parfaits was a coffee flavoured ice cream H today , the basic mi>ture is a flavoured custard cream, a flavoured syrup mi>ed with egg yolks or a fruit puree which is blended with whipped cream and then fro=en . 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 soufflM or a vacherin . ROULADES ! $ny of the various savoury or sweet preparations which are stuffed or filled and then rolled. $ pork or veal roulade consists of a fairly thin slice of meat , spread with forcemeat and then rolled up , then usually braised .<eal roulade can also be made using a slice from the leg or breast , slit open to form a pocket , filled with a forcemeat mi>ed 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. !or e>" $ rolled sweet sponge with cream filling or similar. $ savoury roulade based on a baked cheese or vegetable mi>ture may be prepared as for a sweet roulade but with savoury fillings. (oulades may be served hot or cold.

0I. NON EDI"LE DISPLAYS

APPETI1ERS & (ARNIS$ES Hors doeuvre is a !rench )>pression and its true definition is a preparation served outside the menu proper, at the beginning of a meal or before the main course .$n 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 " old hors doeuvre Hot hors doeuvre ;akuski anapes %OLD $ORS D2OEU*RE These can broadly be categori=ed into two , the ready to serve variety, available in the market today in )very conceivable form and type /smoked -almon , +ate, smoked -ausages0. Then there are those that re'uire culinary preparation and , when made properly , have the advantage of being freshly prepared from fresh ingredients with ma>imum flavour and appeal .This is where fine cuisine can make a very important contribution to eating +leasure. old hors doeuvre can be broken down into further lassification. #. Hors doeuvre fre'uently served at luncheons and generally known as hors doeuvre a la francaise. This variety is served in oblong , round or s'uare dishes called raviers. These would include small salads made of meat, fish, vegetables, eggs as well as ham, -ausages and a variety of marinated fish products. %. The luncheon hors doeuvre is part of the meal and has its place in the proper se'uence of dishes served at the meal. 7hile the dinner hors doeuvre is usually -erved with cocktails , at a time prior to the meal and is not part of the menu. $OT $ORS D2OEU*RE Hot hors doeuvre are generally served at a ocktail party or before dinner, they are served with a lunch Menu. $lthough there are some hors doeuvre which may be prototype and serve as a base for many preparations. $s a matter of fact, any dish when reduced to a tit bit portion can be used in the preparation of hors doeuvre. )g. *ouchees croustades, rissoles, ramekins and the ever popular 'uiche,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 )>pectations of the dishes to follow in the meal. 1A'US'IS In the late #Eth century , ;akuskis or hors doeuvre a la russe as they were once called became very popular. +erfected for the mighty c=ars and c=arinas of the (ussian )mpire , they soon became classical works of art . Ariginally, the base that was used was the traditional russian blinis, but over the years , these have been substituted with normal brown bread .Aver 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. Ane essential ingredient in a ;akuski is smoked fish which could be a part of the topping or the garnish .7hen it came to the topping or the garnish, the chefs imagination was the limit and these ;akuskis soon became works of art as chefs competed to out do each other. $lthough they can be classified as anapes, the ;akuski is larger in si=e and is essentially served only for dinner. %ANAPES 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 )ven veg and fruits , cheese. )gg 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 anapes attractive .$ tray may consist of an assortment of anapes or may be restricted to :ust one type . The key is to create interesting combinations and make the tray visually appealing as well. Most anapes are served cold but you could have a few hot ones as well. anapes are never served as a starter on the menu. Mostly they are offered along with ocktails before the meal is actually served . anapes 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 .$ variety of Indian dishes like .ebabs can be converted into canapMs. %LASSI%AL %ANAPES Anc3or4 %ana+e, " *utter a piece of toast with anchory butter, lay strips of anchory and garnish with siesed egg yolk and +assley. S3ri5+ %ana+e," *utter a piece of toast with shrimp butter arrange shrimp tails on top, garnish with fines herbes. %a6iar %i.arette, " -pread aviar over a very thin slice of bread,rollinto a cigar shape and secure with a tooth pick and truffle. %ana+e, a /a danoi,e " *utter a piece of rye toast with horseraddish butter, arrange slices of smoked -almon and garnish with strips of smoked herrings. %ana+e, ri.o/etto" *utter a piece of toast with cayenne butter, place a mi>ture of chopped egg whites and yolks, ham and tongue . Garnish with a bit of truffle. %ana+e, %onca/ai,e" *utter a piece of toast with tuna butter , top with a poached ,smoked mussel and garnish with a twist of lemon. %ana+e, re7ane " *utter a piece of toast with lobster butter ,top with a mound of egg white and mark with mayonnaise .-urround with a ring of lobster oral. %ana+e, a /a nicoi,e " *utter a round anape with anchory butter and top with a slice of ham , decorate with a sprig of tarragon. %ana+e a /a d2arcan.e/" over a tartlette base with arian butter add smoked -almon with an anchory fillet. APPETISERS $ppetisers are small +ortions of food items , served as the first ourse to stimulate the appetite , they may be served in a li'uid or solid form . It should be olourful , dainty , decorated and well +resented to look attractive. %O%'TAILS They are generally served chilled and could be a li'uid form or solid .Fuices of fruit or vegetables or sea food , cut into bite si=e , mi>ed with 7orcester shire sauce and lemon :uice . Fal Feera /Indian0 They must be fresh in appearance and arranged attractively to have an )ye appeal. The various cocktails " #0. Fuices of fruits such as orange , +ineapple ,grapefruit or tomato served with cold salad dressings are served as cocktails.

%0.Mi>ed fruit cocktail &0.$vocado K Melon ocktail. 30.!lorida ocktail SALADS $ salad is a food served with a dressing, the food can be a cold dish, or green vegetables or mi>ture of fruit, or hot mi>ture of +i'uant foods, or fro=en mi>ture 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 'uantities and is a light ,appeti=ing , colourful and stimulating dish. Hors doeuvre is not served as any other course ,salad can be served as the first course in small 'uantities . It can also be served as a salad course or as an accompaniment with roast or entrMe ourse. -alads should be cold ,crisp, +i'uant , colourful, well seasoned and attractive. They supply nutrients to the dish ,especially when they are made of fresh fruit and vegetables. -alads are of two types " +lain or simple salads and compound or composite salads. Si5+/e Sa/ad, " 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. Ane or two ingredients are used for decoration and as a garnish. )g. $rtichoke , *eetroot , Tomatoe -alad. %o5+ound Sa/ad, " They are more elaborate salads and consists of more than one ingredient . An the basis of base is can be divided into fish based ,<eg based , +oultry or meat based and fruit based. The salad has four basic parts " @nderlines 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. "ASE " The @nderlines is usually a leafy veg such as lettuce of different kinds as romaine, os,. water cress, cabbage etc. The tossed salads do not have an underlines , they are piled in bowls. "ODY " 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. DRESSIN( " $ dressing is usually served with all types of salads . It adds flavour , +rovides food value, helps digestion , improves +alatability and appearance.Bressing is in a li'uid or semi li'uid form and generally a mi>ture of oil,vinegar , seasoning or egg or cream etc., The basic dressings are " Mayonnaise , <inaigrette or !rench dressing , lemon dressing, mustard cream and acidulated cream./& cream , # vinegar, or lemon , salt N +epper0 ompound or omposite -alads /)>amples0 #0. ole slaw I sliced veg K vinaigrette dressing %0.$ndalaouse2 O of tomatoes , Fulienne of +imentos ,boiled rice, garlic, onion . &0. armen I (ice ,red +imentos ,cold chicken , green +eas. 30. hatelaine I Hand soiled egg, truffles , artichoke , +otato, tarragon ?0.+aristenne2!ish aspic, veg salad ,lobster ,truffles, herbs, lettuce with mayonnaise K $spic.

%LASSI%AL (ARNIS$ES #. $mericaine /!ish0 " -lice of lobster and truffles. %. Bieppoise/!ish0" -hrimps, bearded mussels, mushrooms. &. !inanciere " hicken 'uenelles , cockscombs, cocks kidney ,truffles, stoned olives. 3. Marinnier /!ish0 " -hrimps or +rawns , bearded mussels . ?. Milanaise " Fulienne of Ham , mushrooms , tongue , truffles , tomatoes. 5. Mirabeau/Grills0" $nchovy butter , !illet of anchovy, stuffed Alives. 4. 8ormande/!ish0 " *earded Ayster and mussels , mushroom heads , rayfish tails, Gou:on of sole, slices of truffles , crutons . 6. (egence " a0. !ish " !ish Guenelles , crayfish tails , mushrooms, bearded oysters, soft roes, slices of truffles. b0. hicken -weet2bread " hicken 'uenelles , cockscomb, triangles of foie gras, mushroom heads. c0. Game " Game 'uenelles ,cockcombs, triangle of foie gras , mushroom heads, crutons. E. (eforme " Fulienne of ham , tongue , beetroot ,whites of egg, gherkins #1. -trasbourgeoise " 9ardons of boiled bacon , slices of foie gras ,chipolatas. ##. Tortue" Guenelles, mushroom heads, gherkins, round slices of tongue , calves brain, deep fried egg, crayfish tails, truffles , crutons. #%. 7alewska/!ish0 " -lices of lobster tails , slices of truffles. SANDWI%$ES -andwiches 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 )arl of -andwitch , a ompulsive 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. -andwiches 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. *read may be toasted or fresh , a variety of shapes with an almost )ndless assortment of fillings. The service of -andwiches varies with the purpose of which it is used snackbar sandwiches are substantial and a meal unto themselves with rapid industriali=ation 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 ,*arbecues, supper or with offee ,used for +icnic sackets. -ometimes sandwiches are taken as a fall meal with fruit and milk. $ccompaniments of -andwiches are wafers , chiffonade /-hredded0 lettuce , watercress , :uliennes of abbage or arrots. The different kinds of bread that are used for the preparation of sandwiches are while bread , brown bread ,!rench loaf and bread rolls. %UTTIN( O# SANDWI%$ES 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 +reparation of -andwiches" #0. @se stale bread /one day old 0because it cuts better and finer. %0. The bread should have close five te>ture. &0.Thinly sliced bread appeals more than thick slices .

30. rust should be removed neatly. ?0.@se a sharp knife preferably with a saw edge and dip occasionally in hot water. 50.-tore bread at 4?P! to 61P ! .(efrigerator temperature accelerates staling though in most warm climate, -tore in refrigerator to prevent moulds growths. 40.-andwiches may be stored for #%2%3 hrs at temp below 31P!. 60. ream fresh butter, facilitates easy and even spread , as the creamy consistency glides over the slice. E0.@se only fresh ingredients eg. crisp lettuer , tomatoes etc. #10.The filling should consist of ingredients which do not clash in flavour, eg. avoid mi>ing a sharp flavoured cheese with anchovies. ##0.If the filling contains moisture apply it :ust before serving ,otherwise the sandwiches become soggy and will appear unappeti=ing. #%0.!or serving, they may be dressed on a +aper doiley surrounded with lettuer leaves, chiffonade /shredded lettuer0. -$<A@(L *@TT)(-, A( -+()$B- @-)B !A( -$8B7I H)- 9emon, Anion, Alive, -ardive, +aprika, Mayonnaise, )nglish Mustard , !rench Mustard. TYPES O# SANDWI%$ES #0. Sand8ic3 %a e" Those look like iced layer akes 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 akes. %9. 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. &0.Pin83ee/" 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 olour to contrast with the spread. )ach slice is rolled and wrapped firmly in a foil and chilled till it is set. It is cut into thin slices and served. 30.Ri::on! 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. ?0.Dou:/e Dec er " Three slices are used the filling placed on top , the ne>t slices is buttered and placed on top , lettuce ,tomato and cucumber placed on top of this slice .The final slice is +laced on position , pressed at rimmed and held together with a +lastic cocktail stick with stuffed olive or cherry. 50.%/u: Sand8ic3" The sandwich is usually served hot and consists of two buttered slices of toast. Ane slice is the base on which sliced cooked chicken ,)gg 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. 49."oo 5a er " This is a buttered , roll or !rench *read with !rench mustard and a grilled streak in between . 60. "road 8a4 " Two layers of toast with smoked , -almon ,-hredded lettuce, sliced hard boiled eggs, served with mayonnaise. E9.%on6entiona/ c/o,ed ,and8ic3 " Two slices of bread with any fillings, cut into two without cutting crust. #10.Tea ,and8ic3 " Thin slices of bread are used with any fillings cut into triangles and crust removed.

##9. "uffet ,and8ic3 " -maller than conventional triangles , fingers or s'uares and fancy shapes. #%0.#renc3 Sand8ic3" between two slices. onsists of thin slices cut from !rench loaf and fillings added

#&0.(ri//ed Sand8ic3 " Two slices of bread with fillings grilled and then served .They are hot -andwiches. #30.%ana+e, ! OPEN OR SMORRES "ROD This famous sandwitch originated in Benmark 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 )ndless ,the arrangement on the serving dish is most vital .Boyleys are used and the sandwitch are arranged so that the sandwitchs are arranged so that the sandwitchs colour scheme and filling blend well. TEN E0AMPLES O# SMORR ES"RED openhagener " Banish slue cheese , with raw egg yolk in raw onion ring. 9ouisiana Harleguin " Banish ham , ammembert cheese, lettuce, glace cherry. " Barnish 9uncheon meat , with +otato salad water cress and radish.

-unshine salami" -liced salami, with raw egg yolk , in raw onion ring. Tivoli Tongue " -liced tongue , ring green +epper horse radish cream, tomato. Guardsmen " *risket of beef , horseradish , cream, onion , tomato and parsley.

(oskilde special " Barnish ham, topped with chicken mayonnaise , tomato and cucumber. .ronberg -alad " Ham topped with (ussian salad and apple ,sliced onion. !rikadeller " Barnish meat balls ,red cabbage and fanved gherkin.

*acon and $pple " -avoury apple +uree, two rashers of cold bacon , lettuce and tomato. aptains *reak fast" +ickled herring , slice of )gg, apers on lettuce. (oulette " ods roe, (ussian salad , tomato, cucumber and gherkins.

USE O# WINES AND $ER"S IN %OO'IN(. 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. 8ow a days , herbs are to widely available that only a few are restricted to a single country or area and some like thyme ,+arsley 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. %$OOSIN( $ER"S Most herbs are at their best first before flowering and this is a critical time for herb gardeners. -ince the plants energy is devoted to producing blossoms , to the detriment of the leaves .$ll the herbs are best picked fresh during the summer , but the most popular varieties are now available from nurseries year round. 7hen shopping for fresh herbs look for healthy sprigs that are strong in fragrance with no hint of mustiness avoid bou'uets with dried ends , discolored leaves or wilted stalks. Storin. #re,3 3er:, 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 +lastic bag ,leaving the leaves outside and then refrigerate. %OO'IN( WIT$ #RES$ $ER"S The taste of any herb is most important when it is uncooked .+ureed raw herbs from the base of various green sauces and chopped raw herbs feature in other cold sauces . 7hole leaves may be used in salads and as a decoration .8ot all herbs behave in the same way during ooking ,!ragile herbs such as +arsley and tarragon whose volatile oil dissipate rapidly when heated are always added towards the end of cooking .More robust herbs /thyme and rosemary0 benefit from lengthy cooking since their flavors infuse a dish more slowly. 7hether the leaves of a herb are coarsely cut , chopped or ground to a +aste can significantly affect flavour .7hen they are lightly shredded the volatile oils are not e>tracted. hopping bruises the leaves of most fragile herbs but has little effect on robust leaves. $ER" MI0TURES Aften mi>tures in slowly cooked dishes ,a bou'uet garni is always includes sprigs of thyme +arsley and bay leaf ,tied together with string or wrapped in muslin. $ bou'uet garni can be made with dried herbs or bought +re2packaged , but is superior when made with fresh herbs. It is always removed before serving. !ine herbs is a mi>ture of fresh chervil, chives and tarragon used raw or added toward the end of ooking so it is scarcely heated. The second classic combination is a +ersillade of finals chopped +arsley leaves and garlic or shallot, often added to sautMed 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 +arsley. +opular dried herb mi>tures include herbs de +rovince a commercial mi>ture of thyme , savoury and an anise flavoured herb such as fennel ,+erhaps with some sage , rosemary and bay leaf .+oultry seasoning is a ommercial blend of ground rosemary ,sage ,ginger, oregano and black pepper intended to season roast poultry and stuffing . ALLIUMS The onion family /allium0 provides some of our most familiar flavorings ,including garlic ,shallot and other varieties of onion itself. hive the only true herb of the family is mild with a delicate green taste , while the others have a strong site.

(ocambole or giant garlic, develops mild flavoured edible bulb and marine flowers. It is seldom cultivated and mostly it is found in the wild. )>amples " Garlic, shallot, chive2/$llium-choenoprasum0 *otanical 8ame/$llium -ativum0 /$llium ascaloricum 0 /$llium tuberosum hinese chive0. #RA(ILE $ER"S There are five ma:or herbs that are characteri=ed by their soft, fragile leaves" +arsley , hervil, tarragon, Mint and basil0. !ragile herbs are often eaten raw and should be cooked only lightly .!or longer cooking their stalks may be used to give flavour and the leaves can be added shortly before serving. PARSLEY It is rich in vitamins and minerals and is used primarily as a garnish .The chopped leaves are combined with garlic or shallot to make both !rench +ersillade and Italian gremolata. *t.name2 arum +etroselinum. %$ER*IL Ane of the classic fine herbs. +arsley is sometimes substituted for it. The light green, feathery leaves differentiate it from +arsley. *t.name2$nthriscus erefolium. TARRA(ON Ane of the classic fine herbs .tarragon is widely available fresh , dried or preserved .!resh tarragon is the first choice because its sweet and spicy flavour is strongest . *t.name I $rtemisia dracunculas. MINT Most of the mint grown for ooking is spearmint named for its spear shaped leaves. !ruit flavoured mints such as applemint are grown for use in beverages and fruit salads. +ennyroyal a slightly bitter mint has bright green leaves with a strong peppermint scent. It was ones a favourite in black +udding and herb teas I Mentha +iperita. "ASIL *asil whose name derives from the Greek word *asilikon, meaning kingly has an almost mystical reputation in some cultures. Ane of the best use of basil is in Italian +esto sauce. *t.name2Acimum basilicum. "ORA(E & SALAD "URNET *oth have a refreshing taste of cucumber their makes them a natural addition to summer punches.*orage pairs well with shellfish and its stalks can be peeled and used like celery. -alad *unnet introduces a nutty flavour to garnishes , herb butter and soft cheeses. *t. name I*orage I*orage officinalis -alad *urnet2-anguisorbe Minor. RO"UST $ER"S Thyme ,-avoury ,bay leaf, rosemary, sage, oregano and Man:oram can be considered together as robust herbs with cough leaves that are resistant to winter cold , summer sun and to the heat of cooking +ot.

T$YME +opularly the most popular of all the robust herbs thyme is indispensable to many classic stocks , sauces , slow cooked stews and braises .Ather useful species for the cook are wild thyme , araway thyme and lemon thyme . $ north $frican substitute for thyme ;atar has a much stronger taste. ommon Thyme Thymus vulgaris SA*ORY -avory 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 . *t.name -atureia Hortensis -atureia Montana. 7ild Thyme Thymus -erpyllum 9emon Thyme Thymus itriodorus

"AY LEA# The status once given to bay also called sweet bay or bay laurel ,is reflected in its 9atin name .9aurus nobilis and its place in the (oman 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. *ay leaf should not be confused with the cherry laurel /+runns lauroceralus0 which has a similar but darker leaf with no aroma and a bitter almond flavour. *t.name29aurus nobilis. ROSEMARY (osemary grows best in those countries that have a mild climate , including southern )urope and parts of 8orth $merica !resh (osemary leaves are soft enough to chop and they combine well with other ingredients in many dishes such as +asta a fagioli/soup with +asta and beans0 and as a flavoring for roast lamb. *t.name I(osmarinus officinalis.

SA(E -age is traditional in stuffing and sausages .It is e>cellent with kebabs , and can be larded into meats or put under poultry skin for roasting , as well as cooked in strews and sautMs. !resh leaves have a more subtle ,sweeter taste than dried , and in control Italy they are fried in butter to flavour +asta sauces .The leaves are also an important flavoring for Italian veal dish -altion bocca. Types of -age " +ine apple sage, chia sage *lue sage I named after its blue flowers. lary sage I salvia sclarea +urple sage I salvia officinalis +urpurea Golden sage I salvia officinalis acuea ommon sage I salvia officinalis

ORE(ANO & MAR;ORAM In the garden those two herbs are difficult to tell apart , even in cooking they are inter changeable , although mar:oram is often milder than +eppery Aregano. Aregano features strongly in Italian ooking and is used in pasta sauces sprinkled on +i==a , and included in -outhern Italian meat stews , Mar:oram features in -candinavian German and $ustralian dishes , and in the cuisine of the -outh 7estern @.-. (igani , characteristic of Greek ooking , is a general term for any of the wild species of Aregano .+ot Mar:oram is a variety that grows well in colder climates ,but it can be bitter . Me>ican Aregano and the wild Aregano of the western @.-. are not related to the Aregano but have a similar flavour. Golden Mar:oram K Aregano I A $ureum K A<ulgara RARE $ER"S In #?E4 , Fohn Gerard included #,611 wood cut illustrations of different herbs in his edition .9ike 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 Ilike flavoring for throat lo=enges and cough syrup was once featured in sauces , stews and salads .+urolane with its <inegary flavour and crisp te>ture is still used in salads in ontinental )urope and is sometimes pickled .Herb *ennet was used in Tudor times for its clove flavoured root, and is still appreciated by connoissenrs as a salad green. ostmary , a spicy herb used in ale, can flavour a variety of savoury dishes . onfrey has a cucumber flavour , like borage .It is good in drinks and salads and also makes e>cellent 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. *itter herb such as gentian and rue are used rarely in the kitchen , cut flavour certain and li'ueurs. Rare $er:, Melilot 2 Melilotus omfrey I -ymphytum officinale -ummer +urslane2+ortulaca Aleracea 7hite hore hound IMarrubium <ulgare -weet wood druff I $spernla Adorala Herb bennet I $rena geum @rbanum LEMON #LA*OURED $ER"S -everal 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 . !or all these herbs , lemon rind may be substituted in recipes , but the taste will be sharper . 9emongrass , a member of the grass family , has a bulbous base . It contains citral , one of the essential oils present in lemon dind . -trongest of the lemon Iscented herbs is lemon <erbena , once a common fragrance in osmetics . $ native of -.$ it is now cultivated in )urope and can be substituted for lemon grass in south east asian recipes. 9emon grass I ymbopogon itratus 9emon balm I Melissa officinalis 9emon <erbena 2 9ippia itriodora

$ER"S USED AS LEA# & SEED DILL It is common in Green ooking ,where they impart a spicy ,arise, like flavour .*oth sprigs and seeds are staple in -candinavian uisines . It is used to flavour spirit like $'uavit. *t . name I$nethum graveoleus AN(ELI%A $ngelica 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 crystalli=ed and make a bright green decoration for pastries and deneats $ngelica seeds sre used to flavour vermouth , various arise based drinks and gin . *t.name2 $ngelica archangelica %ORIANDER oriander sometimes called hinese +arsley is often given its Me>ican name . ilantro , in the @.-. The seed which has a gentle citrus like +erfume is used in )uropean +astries, akes and veg dishes , and Indian spice mi>tures 9atin $merica , -outh7est $merican and south west $sian cuisines make great use of leaf oriander in sauces , bean or meat dishes and salads , often in combination with chillies. *t.name2 oriander -ativum %ELERY elery leaves are tender but peppery and should be used sparingly in soups ,stuffings and grain dishes , elery seeds is used in stuffings , +ickles and salad dressings . elery salt is a seasoning made from crushed celery seeds and refined salt. *t.name2 $pium graveolens.

LO*A(E This herb has an unusual musky flavour that is similar to celery but with a hint of lemon. -ince 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 crystalli=ed like angelica .The seed is used in baking ,especially with cheese . *t.name2 9evisticum officinale. #EMU (REE' 9ong a staple in Indian cookery , fenugreen has played only a minor role in western cooking , !enu greek seed is often toasted and ground to add to powders .It has a nutty, slightly bitter flavour. %OO'IN( WIT$ WINES -ome wines and foods are natural +artners .Madeira is +erfect with tongue and ham , red wine with straw berries, cognac with chocolates , an apple *randy is served with apples. (ed and white wines are )mployed in all areas of cooking , they add a richness to soup , stews and sauces , can enliven a stock , degla=e +an :uices and flavour of desserts of all

kinds .!ortified wines +rovide K elegant finish to sauces and soups as well as rich meats and desserts .*eer and dry cider are best suited to savoury dishes. (ed 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. (ose wines are rarely used in ooking , because they lack the acidity of white wine and the depth of a good red. -weet -herries are used in desserts like trifle , while drier sherries such as fino feature in brown sauces and ragouts , +articularly of game. $ spoonful of sherry is the traditional crowning touch to turtle soup and ousomme. +ort 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 degla=e the pan :uices for veal or turkey )scalopes, and as a flavouring for triffles and in game stews .It is the classic base for the desert ;abaglione, Madeira is often substituted for marsola .Malaga from the $ndalusian region of spain , is a fortified wine that can be substituted for sweet sherries or Madeira. INTERNATIONAL %UISINE

ITALIAN %UISINE
T$E %OO'IN( O# ITALY TH) MATH)( @I-I8) " The cooking of the Italian +eninsula was the first fully developed cuisine in )urope. Its originators the ancient (omans, found some of their culinary inspirations in $sia minor and Greece , besides drawing on many resources and ingredients that were home grown . ombining all these it was possible for Italy to teach !rance the act of good ooking and eating . In fact , the 9a (owne Gastronomi'ue the bible of !rench ooking goes on -taple C Italian ooking can be considered , as a varitable mother cuisine. It was in #?&&, that atherine de Medici :ourneyed from !lorence to !rance for her marriage to king Henri II. *oth atherine and her ousin Marie de Medici who later became 'ueen of Henri I< in #511, brought teams of )>pert cooks to !rance with them. They knew the art of making modern +astry and desserts , akes , 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 !rench took as their own and which the world now knows as +etits +ois. The mother uisine of Italy also assimilated many +roducts of the 8ew 7orld and helped introduce them to the old. It is hard to imagine Italian ooking without the tomato, but till #??3, no )uropean had even set eyes to it . It was imported into Italy form mi>ies where it was known as +omo d oro /golden apples0 . The +iments or red +epper , to important in Italian ooking today , was also a find of the con'uests , so was the potato sent back to )urope in #?31. Italy was also the first to )>ploit corn , the grain used today in +olento. Turkey were brought back from $merica and were cooked according to )>isting recipes of +eacock . In the end of #511 , the Italian list of food resources was complete and Italians cooking techni'ues and eating habits had crytallised into the forms we know today. T$E MODERN %UISINE To many a non IItalian , the ooking of Italy means +asta, +aste and more +asta. $ctually , Italian !are can be lively and interesting .It ranges from rich, stomach warming soups through da==ling anti +asta , meat, fish and vegetables dishes , to a profusion of cakes and ice creams. An the basis of styles of ooking +asta , the whole ountry can be divided into 8orth and -outh , into two 'uite separate culinary territories.

The north is fertile +opular ,industriali=ed and affluent, the south is +orched , sparsely inhabited historically poor and mainly agricultural .$s a onse'uence , the north cooks in butter , the -outh in olive oil /its cheaper to maintain an olive tree than a cow. !lat +astas , usually made with egg are +opular in the north where as dried tubular +astas like -paghetti and macaroni are more popular in the south.

PASTA
8o doubt, most non2Italians if asked to name +astas would probably mention -paghetti and macarons and +erhaps avioli and <ermicilli . This is not many from a list which includes agnolotti , amorini, bucatini , enellon, apellini, apalletti, ovatoni, onchiylie, ditali, ditalini, faifalle, faifalette, fedelini, fettucea, fettucelle, fettucine, fritelle, fusilli,losagne, linguine, lumache, Macherancelli, Mafalde, Malfatti, Manicotti,Margherite, Maru=elle, Me=oni, Mostaccioli, +apardelle,+assatelli,+astine, +enne, +ennoni, +erciatelli, riccidine, rigati, rigatoni, spaghettini, spiedini, stelline, stivaletti, tagliarini, tagliatell, tagliolioni, tonarelli, tonnellini, tortelli,tortellini,torteloni,trenette, tripalini, tubettini, tufoni, K =iti. Most names describe the shape , origins or filling of the +astas at times , they are in local dialects and at times, even nicknames among those which are translatable are agnolotti /little lambs0 amorini /little cupids0 , annelloni/*ig +ipes0 onchiglie / ounch -hells0 , farfaller /butterflies0, fusilli /spindles0 lin'ue de +arsero / -parroni tongues 0 viceiolini/little cinls0 -tivalatti /little boots and vermicelli/little worms0. +astas can be cooked in variety of ways including boiling , frying , baking . *esides the above list , they are doughy varieties of gnocchi which are +asta like dumplings made of flour, semolina, +otatoes or a mi>ture of these .There are also a whole range of sauces including +esto, C *esciamellaJ and ragu *ologneseJ that go along with these +astas. $fter +asta , the sea , infact , is Italys more important sauce of food . )very Italian +rovence , with a sea coast has its own delicious variety of chowders. !rom its long oastline along the Tyrrhenien and $driatic seas , Italian net around 411 million tonnes of fish each year. These includes varieties such as , red mullet sole bars, anchovies, sardines, mackeral, tuna and . The sea also +rovides vast 'uantities of shell fish and crustaceans cysters, clams , mussels , spiny lobsters , shrimp, cray fish, and the famous scampi also s'uid , cuttle fish and Actopus varieties not very +opular outside Italy. 7hile +asta and fish may be the staple diet , the greater glories of Italian cuisine lies in its fruits and vegetables. 8o Italian kitchen is without fresh or dried bunches of +arsley, sweet basil, wild mar:oram , sage, tarragon, bay leaves, oregano mint, fennel seeds and :uniper berries. $long with spices such as cloves , coriander , and flavouring like saffaron , garlic shallots, lemon :uice,vinegar, olives and celery from a wide spectrum of )nhances to choose from. In this list, the olive has a special place .-ome of the best olive oil comes from Italy .9ucca in Tuscany and -aseria in -ardania produce top 'uality olive oil . Italy in )urope biggest producer of rice and its per acre production is not matched anywhere in the world . $rborio is a top 'uality rice used in the making of (i=otto. *y the end of the #6th century . The rice grown in the +iedmont region in the 8orth was so superior that its cultivation methods was a closely guarded secret .It was illegal to take the seed out of the region. $lthough Italians are not ordinarily great meat eaters , it is not true that Italy does not have good meat. Italian veal, +ork and even beef are very good , but most Italian prefer veal, among other popular meats are the processed +ork in the form of +arma , Ham , *ologna sausage , Mortadello sausage . Buck geese children and turkey are also prepared in a variety of ways.

Italy also has a fair amount of good 'uality cheese , $lthough they do not compare with the variety of !rance , cheeses such as +armesan , Gorgon=ola and *el +aese are now world famous. Italian ice creams are probably the best in the world .It comes in two basic varieties , the gelati / milk based , such as vanilla , chocolate 0 and granita /shorbet like made of a thin +owdery ice flavoured with lemon , offee etc., T$E RE(IONS O# ITALY ulinary wise Italy has been divided into various regions .)ach region has its own history and its own distinctive way of +reparing food. The main region include (ome, !lorence and Tuscany , *ologna , <enice and the 8orth east , Genoe and 9ingwia, Milan and 9ombardy .Turin and +iedmont , 8aples and the -outh and the islands .$ll Italians onsider restaurants serving dishes from other regions as being CInternationalJ .To a citi=en of *ologna , a restaurant serving (oman. Genoese or sielian dishes is International but a *ologna restaurant serving Milanese , venetian or !lorentine dishes is not regarded as International as those dishes are from neighbouring region and have been assimilated into *olognese cuisine .Ane reason that many !oreigners think Italian ooking is +retty much the same is that most Italian restaurants abroad are 8epolitan. It was from the relatively improvised south of the country that most immigrants came from , bringing with them their regional uisines .In the broadest terms , the dominant city of 8orthern Italian ooking is *ologna and 8aples is of the -outh. *esides having a large appetite for +asta , -outh Italy also has bread as its staple .*read not money is the gift for beggars . *read is combined with cheese to produce the traditional CMo==arella in arro==aJ /Mo==erelle in a carriage 0. The -outh also has a well developed sweet tooth .JTrudiddi are small biscuits fried in oil, dipped in honey and frosted with sugar or chocolate , mostaccioli are similar but flavoured with almonds *iscuits Tortoni invented by a 8eapolitan of the same name led to the development of granite and gelati. SI%ILY & 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 .-icily raises lush crops of citrus fruits , garden vegetables olives and grapes. -ardinia a fishes for tuna has some e>cellent wines and has about one third of the flock of sheep in Italy. The most famous creations of -icilian cuisine are the sweets and +astries . Home made cakes and breads are also +opular. The typical bread is artwheel shaped .-icilians eat little meat and that too in the form of cured sausage .In -ardinia the meals are healthier .This is the land of cooking C!@((I$J !urria meaning to turn and turn on. This refers to spit roasting and whole animals such as wild boar , suckling +ig, basy lamb and young goats . -ardinia and sicily were once known as the Grannary of Italy.

T$E RE(ION O# ROME -ooner or later, for most visitors , all roads lead to (ome , as a apital , (ome manages to embraces the culinary character of the entire country .The real +ride of the (oman Homeland ,however lies in its own native cooking . (omans know or care for the gastronomic split between the north and south .They have developed their own variation of both northern and southern +asta. The city is famous for its annelonoi , fettucine, al burro and tagliatelle . (ome also has many dishes involving Maceroni and spaghetti /from -outh 0. $mong the meat dishes, the popular ones include +orchette and abbachio /suckling lamb0 another favourite is saltimbocca a veal and ham )scalope seasoned with sage and santeed in butter and then braised in wine .J!iletti di baccale /thin strips of salt cod, dipped in butter and fried in olive oil0. +a:ata de <itello /real offals with +ecorina cheese and rigatoni.0 oda alla <accinora /braised o> tails0 +emodori enriso /striffed tomatoes 0 and cipolline in agrodeolee are

all (oman favourites .The neighbouring districts of @mbria and the Marches are also decidedly influenced by 9atin /(ome0 . +erogia the capital of @mbria the region north of (ome is known for its chocolates, the best in Italy as well as for +orchetta +erugina ahighly spiced version of the suckling +ig.@mbria is also famous for its crop of good 'uality vegetables including celery and Mushrooms .More e>otic are its magnificient block truffles richer in taste than its !rench counter part. $nother source of food is the fresh water lakes of Trasimen and +iediluco where trount , +erch grey mullet and cels.

#LOREN%E & TUS%ANY

Tuscany is considered the heart land of the nation , the place where the language is the +urest , 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 'uality cooked with a minimum of seasoning and sauces .The heart of this heart land is !lorence .To many a foreigners , especially to those who know !rench cooking , the term a la !lorentine is famous and would mean the use of spinach in the dish. This is not totally true. To a true Italian a la !lorentine would mean the way a la !lorentine cooks . Ane of the more famous dishes is trippa a la !lorentine tripe stewed in chicken stock with herbs and vegetables and served with grated +armesan cheese. $nother is arista a la !lorentina /roast saddle of +ork seasoned with garlic , cloves and rosemary0. +ullo a la diavola /tender 'uarter of chicken basted with a spicy butter sauced and broiled 0and tortino careiofi a speciality of !lorence an omlette like +reparation involving artichoke hearts. Tuscany is best known for its three gastronomic traditions2 *eef , *eans and chianti . +robably 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 .*istecca a la florentina or ostala a la florentina are referred dishes. The ostala rib steak grilled over cool and soft wood embers and seasoned with olive oil I is said to be the best of the best than can be had in Italy . *esides being big beef caters the Tuscans are also known as Mangia !agioli /bean eaters 0 by non Tuscans and this addiction to beam is common to all classes of +eople . *eans appear on the menu at every stage e>cept the dessert .Hence, there is bean soup /;uppa difagioli0 riso a fagioli /rice and beans 0 and (ibollita and any left over dish , reheated and served with beans , chianti is one of the best known Italian wine. hianti country includes !lorence and sienna, its boundaries marked by law. Ane of the best chianti wine is chianti *rolio , an ancient name in Tuscany . *esides !lorence, other Tuscan towns are also famous . $rre=o is known for its hams, its delicately flavoured trout and particularly its delicious walnuts and chest nuts. 9ucca +roduces the best olive oil in all Italy. In Grosetto, the tasty known as apitone is very famous , while si> miles Inland on the river alno in +isa, the same is called Qla cie or ieche . $nother Tuscan city 9ivorno gives its name to a fish stew like soup acciucco a la livornese something like the !rench *ouillaibaise. *ologna and the 8orth " The Italians refer to the *ologuese /+eople of the )milia0. (omagna has the richest style of cooking in all Italy. The cattle of the region are also well known and the two very +opular dishes are involtini a la acciatore /veal rolls stuffed with smoked ham and chicken livers 0 and uscinetti di <itello /veal scallops , stuffed with cheese and ham moistened with ham and cooked in a skillet0. Ane of the more popular +astas from the region is Tagliatelle. *esides 9asagne a speciality of the city of *ologna is the mortadella sausage. $lso from this region comes +ama Ham, +roscirltto di +arma , obtained from boned rear legs. +arma is also responsible for the famed +armesan cheese /+armigiano in Italian 0 used in soups and served with +asta , rice and many other dishes. $nother delicate +roduct from the region is the aceta balsamico a herb flavoured vinegar which adds sparkle to the salads and +ickled meats . The nearby !euaro district is fertile and 5125?R areage is given to apple orchards .This region is

known for its bakery +rowess with breads being their !orte. Fust -outh east of !euare is the town of (avenna known for its *rodetto /!ish howder0. *ENI%E AND T$E NORT$ EAST <enicis menu like the city itself arises from the sea. Two of the most classic dishes are scampi and (isi e bisi /rice and peas0. -camppi are served in a variety of fashions in a *rodetto / howder0 rolled in slices of ham or +lain boiled with an oil /vinegar dressings scampi can be baked , fried or grilled . $mong the other fish dishes of <enice are stogie in saor /sole with herb sauce0 -ardoni a scotadeo /!resh -ardines , roasted and basted with lemon :uices and bisato in tecia / with tomatoes and herb0.These names may even sound to Italians for they are in a Fenetian dialect . $lthough fish dominates on the coast , a short distance inland , the sea food is built into rice dishes as in risotto con scampi . $ +henomenon among the rice dishes is rise con la va /literally meaning rice with grapes0. (avigo and +adua are another two towns in the region with culinary contributions . $ll sorts of offee originated from there. appucino takes its name from the colour of the roses of the appucino monks of +adua. +aduans also like affe a la *orgia , offee laced with apricot brandy and cinnamon. NAPLES & T$E DEEP SOUT$ +erhaps the most famous e>ample of 8eapolitan style cooking is the +i==a. The style is also )>emplified in the regions macaroni and -phagetti . In e>pensive hearty and highly varied the cooking of 8aples represents the entire south . 8aples is the ulinary capital of the south . The -outh of Italy is not a land of great wines, one )>ception is the 9achrima hristi +roduced from grapes grown on the slopes of vesuvius. The ompania region /in which lies 8aples 0 is superior to the remaining +arts. *ecause of its fertile volcanic soil, agricultural +roduce is abundant and <oluminous with its large coastline, the south depends on the sea for much of its +roduce .)ach sardines , tubular +asta, there is plenty of home made +asta as well. The basic refinement for +asta is the sauce . There is -phagetti and Macaroni con le vongole/clam sauce0 ,other 8eapolitan !aromites include al -ugo /meat sauce 0 or al +omodoro /tomato sauce0 However , the most favoured is +ommorda in oppa that is +asta topped with fresh tomatoes , onions , bacon and garlic browned with olive oil. !rom apsi comes -paghetti ai totani / use of s'uid in the sauce0. ITALIAN #OOD RE(ION "Y RE(ION PIEDMONT 2 The name means at the foot of the mountain , which it is , bordering on both !rance and -wit=erland .Mainly mushrooms and truffle are grown in this area. LOM"ARDY I The mention of Milan , the apital of the +rovince , +roduces immediate thoughts of the wonderful risotto named after the city and also the Milanese soufflM flavoured strongly with lemon veal dishes including vitello tonnato and ossobuco are responsible specialities of the region. TRENTINO < ALTO ASI(E I This is an area of mountains , rich green valleys and lakes where fish are +lentiful .There is a strong German influence , +articularly when it comes to the wines . There are also several German style li'ueurs produced such as $'uavit , .ummel and -livovit=. *ENETO I +olenta is served with almost everything . LI(URIA 2 The Genoese are )>cellent ooks , and all along the Italian (iveria can be found e>cellent trattorias which produce ama=ing fish dishes flavoured with Alive oil. +esto sauce comes from this area.

EMILIA < ROMA(NA I Tortellini and lasagne are among the many +asta dishes which feature widely , as do -altimbocca and other veal dishes. +arma is famous for its ham , +rosciatto di +arma. TUS%ANY I *)$8- $() !$MA@- , T boned steak bistecca alla fiorentia. UM"RIA = MAR%$ES I +A(. and fresh ingredients are important ,spit roasting and grilling are +opular , )>cellent local olive oil is used for cooking. LA1IO I 9amb veal Q-altimbocca Q and offal all with generous amounts of herbs and seasonings. A"RU11I AND MOLISE I 9amb , heese , ham, herbs. %AMPANIA I 8aples is the home of +asta dishes and tomato sauce .+i==a is said to have been created in 8aples . +i==aiola steak mo==arella comes from this region. PU(LIA >A+u/ia9 I Good fruits, olives vegetables and herbs and sea food . +uglians are said to be champion +asta eaters. "ASILI%ATA I 9amb is flavoured with the herbs and grasses . hitti +epper are grown, 9ocal breads are baked in huge waves. %ALA"RIA I Arange and lemon , Alive trees , )gg +lant . Many desserts and cakes are flavoured with aniseed , honey almonds and the figs. SI%ILY I !ish and <egetables , itrus fruits , dry , marsala wive . Game other ice creams are )>cellent and world famous. assala and

SARDINIA I -uckling +ig or sady lamb , offals , (abbit , sea bass ,lobsters tuna, mullet , cels, and mussels are in good supply. 9ocal herb myrtle/mirto0 is added to anything from chicken to local li'ueue the sweet dishes are numerous.

INTERNATIONAL %UISINES #REN%$ %UISINE T$E %OO'IN( O# PRO*IN%IAL #RAN%E To many a lay +erson, !rench ooking means an )laborate and e>pensive way to complicate or atleast masking foods with sauces. @nfortunately !rench ooking can also mean mediocre or pour or dis honest cooking served with +omp in +retentions restaurants everywhere ever in the city of +aris. There is of course another side of !rench cooking , what is called haute or grande uisine may be modern mans nearest approach to +ure cliss. However provincial cooking is something 'uite different from haute /grande0 cuisine .It simply means the ooking that springs from regional areas called +rovinces. However +rovincial cooking is something 'uite different from haute cuisine. Grande cuisines owes a lot to true +rovincial cooking .Most of the great chefs came from villages in the +rovinces . 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 +rovincial ooking , there is no need for comple>ity , food is cooked in its own :uices and served right in the asseroles which they are cooked.

-tarting with the *retagne /*rittany0 in the 8orth 7est , there are eleven regions divided according to their ulinary contribution to !rench ooking. "RETA(NE >"RITTANY9 It takes its food and ooking -imply .The sea supplies an abundance of fish and )>cellent *elon oysters and found along the oast .*retagne can also be credited with inventing the !rench version of the +an cake the delicate crepe. NORMANDE It can boast of the richest milk, cream and butter in all of !rance , 8orman cream is an important ingredient in some of the best !rench dishes , and much of the milk goes into the world famous cucumbers cheese .The meat from the region is also )>cellent , especially the sheep and lamb .+astured in the salt marshes along the coast . $pples grow abundantly , most of them going into cider the favourite accompaniment to 8orman meals , or in the fiercy brandy called alvados. %$AMPA(NE It makes one -upreme ontribution to !rench uisine , the famous sparkling wine , named after the +rovince .$lthough its repertoire of food is limited , the region +roduces e>cellent -ausages and neighbouring flandre has invented many different event ways serve the havings. TOURAINE It is often called Qthe garden of !rance Q. Its recipes can be as delicate as Tront in aspic or as robust as (oast +ork with +runes. The 9oire valley that cuts through the +rovince is Qchateau> country Q where !rench kings rela>ed in the splendour of their country estates while their chefs made the most of the regions five fruits and vegetables .-ome of the best table grapes grow in Touraine. ILE DE #RAN%E The fertile land surrounding +aris is the birth place of the classic cooking style known as 9e Grande uisine .It was here , in the avernous kitchens of kings and lords that !rench cooking because a high art, ooks ompeted with one another to invent even more elaborate dishes. ALSA%E AND LORRAINE Have often come under German domination and this is reflected in their ooking . $lsation food, with its sausages and sauerkrant has a Germanic heritage . The food of 9orrain is slightly more !rench in character. The most famous dish is the Guiche 9orraine . The +rovince is also known for its )>cellent +otee, a abbage soup with salted +ork and vegetables. The fonity (hine wine of $lsace rivals those of Germany. "OUR(O(NE >"ur.und49 It is :ustly well known through the world for its wines , and these wines white and red , +lay a dominant in *oeuf *ourguignon the kind of beef stews and also in most regional dishes .$n annual gastronomic fair held in -i:on, the regions +rincipal city and the mustard capital draws gormets from all over the world . "ORDEAU0

*ordeau> and the family country around it are best known for their wines which are rank with the ones from *urgundy as the best of !rench +roducts . *ordeau> cooks hase developed a highly speciali=ed uisine to go with their great wines .$lso in this region are cognac and +erigueu> , whose truffles go into the making of +ate de !oie gras the most e>travagant delicacy of the !rench table . #RAN%$E < %OMTE $long with its neighbouring +rovinces of -avoie and dauphine is mostly mountain country and the food is as robust as the climate . +erhaps the greatest contribution of this region to the national cuisine is the *resse chicken , a small bird whose flesh is so delicate that even the inventive !rench prefer in simply roasted without any spices or sauces to obscure its flavour .The cows of this region produce more milk than its inhabitants can consume and much of the surplus is used to make cheese. The !rench version of swiss Gruyers the comte comes from this region. LAN(UEDO% #OI0 AND ROUSSILLON 9anguedoc was ones an outpost of the (oman )mpire and it has retained traces of (oman influence in its uisine specially +opular here are the old (oman assoulets Q which are rich concoctions of goose or duck, +ork or mutton plus sausage and white beans , to the west , along the +yrenees in !oi> and (ouscillon , the -panish culinary influence +revails , +articularly in the Amelettes prepard with green +eppers , ham and tomato. PRO*EN%E It has been a favourite vacation center since (oman times .9ike some other regions of the 8orth Meditaterranean, it basis its cooking on garlic , olive oil and tomatoes. *ouillabaise, the famed fish stew comes from the Marseille water front. In general , the cuisine of +rovence is much more highly flavoured than the rest of !rance. T$E "READ O# #RAN%E It is enough to say that bread is to the !rench man , what rice is to the chinese and potatoes to the German. It is also safe to say that most normal !rench 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. *read is usually eaten at all three meals of the day. $lways in the morning with hot milk, hocolate or offee , always at noon throughout the main road and often at night with a bowl of hearty soup. -o, far the most popular kind of bread in !rance is the *o'uette golden brown , rod shaped leaf , % fr long . <ent comes the +etit +arisien which is shorter and fatter than the *o'uette .There are whole grain breads like the one made of black eye Tourte are 'uick to recogni=e and cumins are both $ustrian in origin whereas the +ain espagnol as the name suggests comes from spain .The croissaint , brioche and <ienna rolls are all special treats and are +opularly known as *reakfast rolls. SOUPS In a great number of +rovincial families , the main meal at noon is soupless. The soup is served for supper, which +erhaps a light egg dish to follow .In simple french fare , the soup is kept simple .-ince it is eaten at the end of the day. However a comple> dish such as *ouillasaise is seldom served at night .In the same , category of main dish soups are contriade / a +ungent *reton *ouillabaise , bourride /a garlicky, fish stew0 and soups are +iston /$spicy <eg -oup0. )ach of these has a complimentary sauce .(ouille a +eppery concoction suited for *ouillabaise and contirade , aioli for bourride while the soups are +iston gets its name from +iston, a blend of garlic , herbs, tomato parts and cheese which is added to the soup.

#IS$ Most non2!renchmen are ama=ed by the eating habits of the french. $ !rench man will look for and then prepare and eat with en:oyment foods which to us may seem outland dish a good )>ample of this is snails . -nails are usually +repared in the *urgundian style, -erved in their shells with a strong flavoured garlic butter . $nother creature that the !rench have raised to a lordly place on the table is the !rog. !rog have raised to a lordly place on the table is the !rog. !rog legs / uisses de grenouilles are prepared and eaten in away similar to chicken legs. +lainly anything that lives is edible in !rance atleast. $nother delicacy in !rance is the cel, the delicate flesh of which is prepared in many various forms including smoked , roasted , fried, boiled, and broiled, Aysters are ususlly eaten raw but clams, scallops and mussels find their way into delicious Hors doeuvre or fish dishes on a dinner menu. Bepending on where they are caught , these shell fish may be +repared with butter , cream and egg yolk in the north or with olive oil , tomato and garlic in the -outh, most of the supply of fish in !rance comes from the southern +art of Marseille. The fish includes cels, mullet, -ardines, -hrimp, lams, infish mussels, Aysters, sea urchins, bass, red snapper tront, cod , rock fish, white fish and mackeral. POULTRY AND MEAT !rance is known for its variety of poultry meats .)very house wife is well versed in the +reparation of various fricassees, stews and blan'uettes .*est of all , +erhaps are the chickens , simply roasted with good butter, flavoured with tarragon or lemon :uice . They are served tender and -ucculent with a slightly crackly skin. This method can be used for any domesticated fowl. $ duck or goose with their higher fat content are much richer , wild birds , because of their diet and e>ercise are tougher , dryer but more flavour some .They must be cooked by slow simmering rather than roasting .Tender s'uabs and older +igeons are also eaten . ockercls leghorn and hens are atewed or braised and used in the making of that famous dish o' ar vin . 7hen 7illiam and 8orman on'uered )ngland in#155, he brought much more than armed low to the land The 8ormans ate their meals in ourses, 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 *ritians , these table manners seemed hilariously dainty at first but gradually such customs were accepted as +art of )very life . Thus it was the !rench who taught the )nglish the art of gracious living. $lthough in most part of the 7estern would a :oint of beef is the symbol of a robust meal. In !rance , it is more likely to be lamb , veal or +ork ,roasted simply to bring out this best flavour . If a good piece of beef is to be served , it is generally browned first and then braised or stewed in its own :uices along with a few vegetables .9amb mostly often not served +ink in !rance and leg of body lamb is one of the favourite dishes of the !rench family. *esides these dishes , the !rench are also very fond of offals or innards as they are more +opularly known as any other part of the arcasse Tripe brain , liver, kidney, tongue are all deliciously prepared and are among the favourites of the local !rench +opulation . %$EESE heese is many cooked or heated form can be used in any part of a well +lanned meal to add flavour consistency and interest .It can be formed in Amelettes , -ouffles and tarts to start a dinner or to be the main , course of a lighter lunch or supper .It can form an essential +art of many sauces or it can be used to variate colour , flavour in dishes .*ut to serve cheese as such is unthinkable in !rance 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 )>ceptions .+robably the best e>ample is cocur a la crSme a white creamed cheese served with strawberries.

%a5e5:ert It is one of the most +opular of all !rench cheese .it is rich light yellow orange with a fine white +owdery dust, on the inside, it should be light pale yellow with a soft creamy te>tures. "rie It is ne>t to amembert in its popularity .It has a soft , -atin like te>ture. $nother cheese from the *rie amembert family in onlommiers less mellow then brie and tastes somewhat like amembert. Ro?uefert It is -alty tangy cheese with a grayish crustard an inside that is moist and mettled with green Iblue flecks .$nother popular blue Iviened is *leu Ide I *resse. antal is similar to cheddar , a semi hard smooth light lemon coloured cheese. -aint +aulin and +ork -alict are similar heeses semi drind mild and with a smooth buttery like te>ture. Re:/oc3on Though in appearance , alike to amembert is a much firmer cheese and in taste is somewhat like both 9e Bauphinoois and Beaumont. Pont) L2 E6e?ue It is a shaped cheese with a soft and +ale yellow interior .!romage au mare do (aisin also called 9a Grappe is a +ale sweet . +astry cheese that is rotted in a cruse of grape +ulp/Mare0 %o5te It is the !rench version of -wiss Gruyers / omplete with holes0 Saint Maure , <alenccy and -aint IMarcellin are all goat milk cheeses generally eaten while still fresh and produced in small 'uantities. Mi5o/ette It resembles dutch )dam but has a much tangier flavour. Muri,ter It is a strong flavoured , semi soft , +ungent cheese, *oursin and *elletoile are rich, fresh cheeses eaten by themselves with a little +owdered sugar sprinkled over .$ll cheeses are best eaten at room temperature , removed from the refrigerator %2& hours before service. DESSERTS Most good !rench +astrymen hase their own specialities and +ride themselves on their Meringues and +ates *risecs .There are two types of basic +astry dough used in !rance in ountless ways, the +ates brisec , which is the same dough used for 'uiches and tarts that are )aten as Hors douevre and main dishes, but sweetened for desserts and then there is the +ate or chon> +astry. The simple sponge cake used as a base for many other onfections is called a biscuit. <anilla or hocolate flavoured not more than an inch to an inch and a half high .It can also be cut into small s'uares for petit fows. It does not

contain any baking +owder and its lightness depends on the mi>ing of beaten eggs whiter into the batter. $ crSme anglaise is a standard in any !rench housewives repertory.It can be thin , to pour over fresh or +oached fruits , some what thicker to half filled pie crust and thicker still to spread between two layers of sponge .The soufflM is one of the most +opular desserts normally kept plain and simple or +erhaps flavoured with a li'ueur such as Grande marinla or grated lemon or orange rind. rSme caramel, +rofit2eroles, gateau -t.Honore and the Biplomasi are all traditional !rench favourites. PRODU%TION MANA(EMENT The ob:ective of .itchen Management is to lead , organi=e and control the means of +roduction and service of food. To manage the kitchen , the kitchen Manager , hef de, uisine should have a sound +ractical knowledge and should have the ability to organi=e 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 .-afety precautions have to be observed such as a0. Gas pilot light must be lit before turning on the main :et. b0. The li'uids should never be stored above eye level. c0.The por handles sticking and should never be placed over the edges of the stoves or sides of the tables . d0. -prinkle flour on hot lids and pans. e0.If fat or li'uid is spilt on the floor , it should be cleaned and salt sprinkled on top immediately. f0.Hot fritures should not be carried. g0..nives if carried should +oint downwards .h0. -harp instruments should never be left in sinks. ontrolling of labour needs great tack and ability , their comfort , skill , work and welfare has to be seen to2 $ strict disciplinarian is respected by many ,provided he has a good :udgement in dealing with matters and understand people. $ good mangement will see that food cost is controlled and the people working in the kitchen will be content in their :obs and the work given is comparable with their ability, staff should be trained on the :ob and if the performance is good , incentives, increments or promotions should be given if need be. ertain factors such as budgetary control , +ortion ontrol cost control proper +urchasing ontrol of +roduction and service , control of waste etc., +lay an important part in managing the kitchen. +roper 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. ramped and lack of +roper 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. +ersons to be served . !orecast of peak period , ventilation , proper drainage etc., It is important that the kitchen should be close to the restaurant to facilitate service efficiently. #OOD PREPARATION PREMISES *y law , no food business is allowed to be carried on in any insanitary premises. $ well planned layout largely depends on " #0. (eceiving -upplies/checking 'lty and weights0 %0. -toring of food +roperly &0.!ood +reparation. Mise2en2place 30. ooking ?0.-ervery 50.-cullery /+an 7ash0 40.-cullery / rockery , utlery 7ash up0

Intelligent placing of machinery , sinks and work tables are a contributing factor to the total daily ..itchen mileage of food and unnecessary traveling by the kitchen staff. $ perfect planned kitchen is one , where raw and cooked materials need the minimum of movement and re'uire only to cover the same route once. 'IT%$EN PLANNIN( $long with the restaurant , the kitchen determines the no. of customers to be dealt with during service period ,.itchen areas vary according to the type and number of meals provided and if allowance is to be made for special functions . .nowledge of +eak load is essential and intelligent forecasting the area may be 31R of the restaurants area .However the modern school of thoughts flavour smaller and more compact kitchen premises , & s'.ft per head , is now considered ade'uate . This is the space recommended for labour saving e'uipped and work studied +remises. The floor is sub:ected to much traffic, so durability must meet the demand of the particular premises .The floor shall be impervious to moisture and not affected by grease , salt vegetable or fruit acid and +referably non2slip even when wet. There must be no :oints or crevices where dirt. +ests and <ermin may accumulate and live in. The walks should be tiled to the ceiling or at least five feet. The wood work should be glass painted as this is easy to wipe clean. Boors should be self closing and they should has easily cleaned kick +lates and finger plates. 8atural light should be properly fitted and shadows should be presented anopy over ookery e'uipments and range should be connected by ducts to )>tractor fans, The ducts should be sufficiently high and the )>haust fan should have a strong pull for ma>imum )>traction. MEAL PRODU%TION !ood preparation is the term )mployed to denote cookery. The budget ommittee is formed for the purpose of +reparation, co2ordination , review and revision of budgets. The budget made is period wise break up or annually. The -easonal character of the business is taken into consideration .The first step in preparation is giving management ob:ectives for the forth coming year and giving a +erforma to be used in +reparation of budgets. PUR%$ASIN( *uying ,'uality and freshness of supplies and +ortion control are of the utmost importance for the operation of a successful business. 9arge establishments will employ a +urchase Manager , as he can concentrate and get the best supplies .(e'uisition for supplies are placed with the stores , kitchen stewarding dept. at a specified time. The storekeeper will forward his re'uisition to the suppliers .nowledge of buying is very importance for the +urchase in charge . The +urchasing Mgr, in charge should have a reasonable technical knowledge in atering as he will be able to follow the re'uisition properly and understand the importance of delivery times ,si=e ,'lty and specifications. -election of a -upplier. Instructions to -upplier along with the order of supplies. STORE %ONTROL AND #OOD %ONTROL !ood ontrol 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 inde> comprising of a separate card for each commodity and all issues supported by related documents .

PREPARATION AND %OO'IN( !rom +urchasing and the ac'uiring of the raw commodities , we come to the ne>t stage in the atering ycle , the preparation and processing. $gain the operation must be planned and controlled and a knowledge of the menu together with a clear indication of 'uantities regd, are essential .+reparation means preparing food for ooking . ooking is a technical skill knowledge is regd. to decide how to prepare the food and process it. ookery brings all the senses into +lay " -ight "In the recognition of commodities and the eye appeal in the presentation of dishes. -mell "In the testing of freshness of food and identifying the various cooking smells. Taste " $n important field and one allied to small , testing for flavour cooking smaller. Touch " In the whole field of manual density , the use of the hands , in sampling or testing of food for freshness , te>ture and other factors. Hearing " In ommunication and listening to food being cooked , recogni=ing if the cooking process is too fast or slow. .inesthesia" It is the si>th sense .$ general term involving the co2ordination of sense in +erforming a task .The .now 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 .$ 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 +resentation of the dish for -ervice. MENU PLANNIN( $ menu is a list of +repared 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 atering )stablishments .The recipes should be standardi=ed to that the cooling of the dishes could be accurate. %OST %ONTROL The osts 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 +ayments, super annuation ontributions, +rinting K -tation , cleaning materials, advertising , telephones and +ostage flowers, etc., The third -ection is labour , the salaries and wages. The problem of any management control system is to make sure that after a pre2determined food and wage cost R has been decided this figure will take in all aspects of )>penses .The final trading results will show that a correct return has been made to obtain this the following information will be studied. #0. $ll purchases must be controlled . %0. Betails of all items received must be recorded as well as when issued. &0. $ny over production of food must be checked and of course reused in the best and most economical way. 30. +roduction ontrol ?0. heck of sales with direct numbers catered for. 50. $n efficient system of cash control. 40. -ales of any kind checked with cash receipts. 60. $ record of cost for each section must be made be compared . E0.$ weekly summary of all the relevant details must be made #10 The trading +rofit K loss account is prepared.

MATERIAL %OSTIN( There are three basic methods of cost control a0. Guantity b0. -elling +rice c0. ost +rice QUANTITY %ONTROL The ontrol of 'uantity 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 . SELLIN( PRI%E %ONTROL 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 standardi=ed ingredients. It can be used in on:unction with 'uality control. %OST PRI%E This system is most +ractical and best understood .It allows for a certain elasticity and provides the chief with a margin for artistic development .The kitchen R entails the application of the following simple formula. Gross profit > #11 2222222222222222222222 Takings T rate +ercent of gross +rofit or kitchen percentage.

Gross +rofit T takings /on any particular date or day0 +urchases. NET PRO#IT $ll )>penditures can be classified as M. , 9 and overheads , it follows that the difference between total revenue and the total of these costs in the net profit before ta>. G(A-- +(A!IT T TAT$9 I8 AM) I A-T A! M$T)(I$9- /M. 0 T 9. . N over heads N net +rofit. PORTION %ONTROL C+ortion ontrol means the amount of si=e of a portion of food to be served to a customer. There is a natural tendency for clients to eye one others +ortion 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 e>act portion control can eliminate this. Methods of Monitoring +ortion ontrol is by direct supervision , by sales analysis and by comparing the re'uisitions of each department with issues. +urpose of +ortion ontrol #0.To ensure fair +ortions for each ustomer. %0. To see that each department utili=es purchases to the full. &0. To control waste. 30. To ensure that standard costing are as accurate as possible.

Met3od, of Monitorin. Portion %ontro/ #0.Ardering the right 'uantity and 'uality and suppressing when receiving it. %0.)ven +reparing the food in the +roduction area doing direct supervision. &0.*y +roper checking of the service of food. 30. omparing the re'uisitions of each department with issues. ?0.*y sales analysis . 1.Aid, to Portion %ontro/ It is assisted by e'uipment and utensils as for e>ample a scoop /ladle0 used mainly for ice cream , can also be used for mashed potato as a portioner for mi>ture. a0. $utomatic +ortion ontrol )'uipment include2 Tea dispenser , *utter +at machines. *read slicing and buttering machines gravity feed slicers coffee making , milk dispensers. b0. @tensils used in +ortion ontrol include. ladles wire servers , +ie dish , -cales, baking tins , measures. c0. -erving dishes that help in +ortion ontrol . glasses, asseroles, oupes, Tureens, -undae glasses, sauce boats, soufflM cases. <egetable dishes, ocottes. &. Portion Si@e, $s +ortion si=es vary from one establishment to another between table dhote and a la arte service , It is difficult to definite average +ortion si=es . $ few e>amples are. Hors d oeuvre !ruit ocktail -moked -almon aviar -alami I !ruit :uices 24?ml to ##1ml 2#%1 gms 2 &? gms to 31 gms 2 &1 gms 2 3? gms

!arinaceous dishes I -paghetti, Macaroni I 51 gms (ice 2#%1 gms )gg dishes Meat 2 *oiled , +oached , fry 2 % large ones 2 Amelette 2 & large 2 -teaks 2 hops 2 -tews 2 hamburger 2 #%1 I %31 gms 2 &1 gms I #?1 gms 2#11 gms raw weight 2 #%1 gms.

"9. *i,ua/ aid S3eet, " $ +ortion ontrol sheet can be used for costing various items of food or complete dishes. The ob:ect is to ascertain the total yield of a given commodity after +reparation and processings. A9. Standardi@ed Reci+e," They assist in food osting and +ortion ontrol by taking the guess work away and substituting more e>act 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 +rice column is introduced +roviding it is kept up to date with any price changes.

"UD(ETARY %ONTROL & #ORE%ASTIN(

*udgetary ontrol and forecasting is not a substitute for the management .It is discipline of action and +olicy making administered by the management . To ensure that short term and further ob:ectives are attained .It makes +ossible the ma>imum use of the assets, material and labour available and more importantly imposes on the management the obligation to specify its ob:ectives. +rofit is the motive of all ommercial )nterprises . 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" a0. Individual ability and skill can be demonstrated. b0. Training and re'uirement scheme to meet known needs can be more purposefully arranged. c0. The efficient and e'uitable incentive scheme to encourage activists re'uiring -limulus can be introduced. d0. The development of continuous trained management aware of the necessity to keep up to date. e0. The onfidence that whatever difficulties the future may hold, the team will be able and willing to surmount them. %ontro/ of Wa,te )ssential )lements in any form of ontrol of 7aste up to date +lanning , )ffective -upervision and Maintaining records .$s in any business , the following three items must be kept under constant e>amination. $2 orrect use of +ayroll Fob description , work schedules, Fob analysis ommunication -taff onsultation -taff feeding K 7elfare. )ssentials of +urchasing -tore and -tock ontrol (ecords of goods in and ont Guality and Guantity goods orrect handling and storage orrect issues.

*2 2 2 2 2 2

.itchen ontrol 2 8ot to over order 2 orrect yield 2 -trict ontrol of issues 2 orrect -upervision 2 (eplacement of outdated )'uipments. 2 ost omparison for particular +eriod of time. etc.,