Jagannath University

Study Material

Subject :- Food Production & Bakery-II

Semester:- 3rd

Unit-1

Spanish Cookery

Spanish cooking is rich and varied much like the country itself. First-grade ingredients, excellences of
which are renowned, wise old popular traditions and the promotion of fine new culinary professionals
have boosted Spain‟s gastronomic prestige to the top of the list in Europe over the past few years.
Each region of Spain has its own specialties and all regions have excellent sea food dishes. There are
fish soups, main dishes and famous snacks known as TAPAS which are served throughout the day.
Meal times in Spain are much later than in other countries. The two main meals are lunch which can
be served any time from 1:30 pm to 3:30 pm and supper which is rarely served before 9:30 pm to 10
pm. There are six major gastronomic zones in mainland Spain.

Characteristics

1. A significant portion of Spanish cuisine is derived from Jewish and Moorish traditions.
2. Moors had a strong influence in Spain for many centuries and some of their food is still eaten in
Spain today.

3. Several native foods of Americans were introduced to Europe through Spain.

4. Modern Spanish chefs‟ cannot cook without potatoes, tomatoes, peppers, and beans.
5. Sofrito (a Spanish word for a well cooked and fragrant sauce, contains garlic, onions, and tomatoes
cooked in olive oil) is used to start the preparation of many dishes.
6. Garlic and onions are used as seasonings.
7. Drinking of wine during meals is a custom.
8. Bread is served with meals.
9. Olive oil is an essential ingredient in Spanish cooking. Spain produces 44% of the world‟s olives.
10. Butter and lard are also important especially in northern Spain.
11. Meat is fried in south, roasted in central and cooked in northern Spain.
12. Spanish cuisine is so unique that in many areas it is made traditionally with hand, from fresh
ingredients bought daily from local market.
13. Urbanization & mushrooming of ready made foods and supermarkets do not have much influence
on food habits of people as they still relish food prepared fresh and from local markets.
14. Spanish cuisine comprises many food habits like churros dipped in hot chocolate.
Regional Influences

I. North
Northern region of Spain is a wet and rainy region which makes for a cuisine that is not only very tasty
but varied as both meat and fish are staple ingredients used. The fertile valleys across this belt of
Spain are a paradise for fruit and vegetables, and the locally-grown asparagus, peppers, borage,
cardoons (cardoon is a celery like vegetable), peaches and pears enjoy well-deserved fame for their
superb quality. Potatoes, cabbage, pochas (haricot beans allowed to ripen and swell in the pod) are
used for starters or as garnishing for dishes featuring trout, meat etc. Marinades and conserves
(confits) are commonly used. Desserts like milk puddings, fresh fruits or coated with chocolate or
preserved in syrup, and fine breads, put the finishing touches to a highly-regarded cuisine.
The Basque country leans towards seasonal home type cooking, with local specialties like Marmitako
– Tuna Stew, Txipirones en su Tinta – Squid in their own Ink, Idiazabal – Ewe's Milk Cheese
Cantabria offers diversity in a cuisine that blends sea and mountain, with top quality ingredients,
especially seafood and dairy products which are considered the pillars of cooking in this region.

Coastal
The coastal region is associated with “Holy Trinity” of wheat, olive oil and the vine. With other
important ingredients being rice, legumes, garlic, greens, fish, meat, eggs, cheese, yoghurt and fruits.
Coastal regions are embraced with an array of fish. Typical dishes such as escudella (a meaty broth
with pasta, usually followed by carne d‟olla, a hearty stew) and roasts.

Central Coastal Region:

Valencian and Murcia regions combines typically coastal dishes with those of upland plateau, such as
potages and game stews, and which assigns rice, served dry, moist or in paella, renowned delicacy of
Spain. Sweetmeats, nougats and ice creams keep the Arabic influence very much alive.

Central Cuisine:
The Castile-La Mancha region produces a range of fine foods and drink including Spain‟s best ewe‟s
milk cheese (Manchego), excellent table wines (Valdepenas), honey, asparagus, strawberries and
saffron. Toledo is renowned for its yemas (egg yolk sweets) and marzipans, Madrid for its chocolate
con churros, orejuelas (honey fritters), and Ciudad Real for its bizcochos, borrachos or wine-soaked
cakes

Southern Region
Southern or Andalusian cooking takes its inspiration from the crucible of cultures that together forged
its culinary heritage. This region‟s fine line is confectionery and pastry, a variety of dishes of pork and
ham are major contributions to Spanish cuisine.
 Mexican Cookery

The history of Mexican cuisine dates back to thousands of years ago with the taming of the wild corn.
On this basic food, the great civilizations like the Aztecs founded their culinary world.
Mexican cuisine is a temperamental mix of indigenous Indian ingredients and the influence of Spanish
invasion in the early sixteenth century. In the course of preparing their daily fare, the Indian and
Spanish borrowed from each other, traded recipes across enemy lines, and exchanged ingredients,
styles and methods of cooking.

Slowly the warring cultures coalesced and a new cuisine emerged. Food and eating are and will
remain the tempering link between the old and the new in Mexico. Cooks of the old world embraced
the culinary treasures they found – tomatoes, potatoes, peppers, chocolate, vanilla, pecan nuts,
squashes, sugar cane and a rainbow of beans. Cooks of the new world were undoubtedly happy in
turn to have oranges, limes, melons, wheat, beef, and a treasure chest of new spices.
In the middle of the 19th century, a French dimension was added as witnessed by many pastries and
breads that are still popular today.

Corn, hot and mild Chilli peppers, nuts and seeds, citrus fruit, chocolate and fragrant herbs make up
the tastes of the food. Its flavours are piquant, limey, sweet, fruity, earthy, soul satisfying and inspiring
to any food lover

Characteristics Features of Mexican Cuisine

1. Mexican cuisine starts and ends with tacos and refried beans.
2. A typical Mexican meal may start with a hearty soup, followed by a meat-and-sauce dish served
with beans, rice and tortillas, a dessert, finally with a beverage.
3. The most characteristic feature of Mexican cookery is the widespread use of chillies. There are
about 100 varieties, many of which have a hot, piquant taste
4. Fresh chillies can be served raw, stuffed, baked, stewed, and chopped with tomatoes, herbs and oil
for salsa.
5. Chillies are minced / dried /ground and used for seasoning.
6. Other seasonings include garlic, cinnamon, cumin, oregano, onion, basil, achiote seeds, cilantro
and other fresh herbs.
7. Fresh vegetables salsas accompany many dishes. Fresh salsas are usually categorized as either
red or green. Red salsa called rojo is made from chillies, onions and tomatoes. Green salsa called
salsa Verde is made from chillies, onions and tomatoes.
8. Corn flour is used to make dough called masa. Smooth masa is traditionally pressed by hand into
flat rounds and quickly cooked on griddle to make tortillas
9. Tortillas are eaten like bread filled with savoury mixtures and fried. Tacos are used for turnovers
10. Tamales are made from coarser masa dough that is stuffed with a mixture of beans, meats or
poultry encased in corn husks and steamed.
11. Many of masa based dishes are considered snacks foods known as ANTOJITOS, the traditional
portable snacks of Mexican market place.
12. In northern Mexico, wheat flour is also used for tortillas and leavened breads.

13. Rice although not indigenous, is also a staple of Mexican diets.

14. Beans are used as staple food. They are usually dried and reconstituted in water or mashed and
fried in lard or oil to make a smooth paste called frijoles refritos (refried beans).
15. Chicken is popular throughout the country. Meat is used somewhat sparingly in most Mexican
regional cuisines. Beef and dairy products are more widely consumed in the north, while goat and goat
cheese are more typically of the country‟s central regions. Fish and shell fish are eaten along both
coasts.
16. The ancient manner of slow cooking is still used for meats, poultry and fish.
17. The ancient cooking methods known as PIBIL in which meats (traditionally pork) are wrapped in
banana leaves and cooked in a pit lined with hot coal is replaced today by steaming banana leaf
wrapped meats.
18. Vegetables and meats (usually chicken) are also grilled (called al carbon) or seared and roasted.
19. Popular marinade of meat is adobado combining chillies, garlic, vinegar and herbs used as a
seasoning for meats.
20. Sauce making includes a step known as “frying the sauce”. Most sauces start with dried peppers
that are soaked, seeded and ground to a paste and then mixed with herbs, spices and vegetables.
The mixture is thickened with pumpkin seeds or nuts, then pureed and fried in oil or lard. The sauce is
added to partially cooked and dried meat / poultry and the dish is simmered to blend the flavours.
21. Moles are the dishes made with a classic cooking method that incorporates this sauce making
technique.
22. Sweets, especially candies, candied fruits and hard cookies or cakes, are popular throughout
Mexico.

23. The more commonly encountered desserts such as flans and caramels are derived from the
Spanish tradition.

Regional Influences

Central (Mexican City)

Blended with tomatoes, the fiery hot GUAJILLOS or smoky CHILPOTLES are the principal chillies
used for sauces. Also popular are the common black Chile and the PASILLA. A great variety of beans
are used, but the purplish FLOR DE MAYO and the tan BAYO are the most popular. Cooking methods
include mole. A typical meat dish would be lamb wrapped in maguey or banana leaves cooked in brick
pits and served with a sauce of fermented maguey juice and pasilla.

West Central (Guadalajara)

The defining of sauce is made with the puree of the very hot „chile de arbol‟ sometimes thickened with
tomatillos. De arbol also come bottled, pickled with vinegar. A great variety of beans are used, but as
with central Mexican cuisine, flor de mayo and bayo are most popular. A typical meat dish would be kid
(young goat) marinated in chillies and slow-cooked in a sealed container. From the west coast also
comes seviche, a dish of finely chopped fish and shellfish marinated in lime juice, cilantro, tomato
chunks and herbs.

Central East Cost (Veracruz)

Although still used in abundance, chillies play a less prominent role. Herbs (especially cilantro, basil,
bay leaves, parsley and oregano) and spices (peppercorns and cinnamon) are a vital part of the
cuisine. The area is known for its fish and shellfish cooked in a chunky broth of olives, herbs and
chillies (usually jalapeños). The basic bean is black and usually cooked with a sprig of
EPAZOTE(Mexican tea).

Northern (Sonora, Chihuahua)

As in West Central Mexico, the defining sauce is made with a puree of the very hot de arbol chilies,
sometimes thickened with tomatillos. This region is known for its wheat and beef, which is sometimes
dried and called carne seca. A typical beef dish is the simmered CHILE CON CARNE COLORADO.
Popular beans are pintos and the yellowish-tan piruano.

South Eastern (Yucatan)

This regional cuisine is unique, using ACHIOTE seeds as the principal seasoning. Fresh chillies are
usually ground with salt and lime or purchased in a bottled form. A variety of orange-red and a green
sauce made with local BABANERO CHILIES are especially popular. Seasonings are added to most
dishes in the form of a paste that can be brick red (made from achiote seeds ground with oregano,
black pepper, cloves, allspice, cinnamon and vinegar), olive amber (a mild blend of garlic, allspice,
cinnamon and other spices) or coal black (made from burnt chillies, achiote, spices and garlic). A
typical pork dish flavoured with achiote and wrapped in banana leaves, then slowly steamed or
roasted is called pibil. The most commonly used bean is black and usually cooked with a sprig of
epazote.

Southern (Oaxaca)
A wide range of dried peppers are used in many different stews and sauces, some of which combine
sweeter spices such as cloves and cinnamon with savoury foods. A typical meat or poultry dish would
be kid or chicken marinated in chillies, then wrapped in avocado leaves and steamed. Some consider
this region to produce the finest chorizo, a pork sausage made with herbs, spices, a touch of vinegar
and deep red chillies. The basic black bean is also regularly used throughout the South. Tex-Mex
It is a blended flavour of Northern Mexico and the Southern US where Native Americans, cowboys and
Mexicans inter-mingled cultures. Many traditional dishes have been altered by one side or the other to
create the cuisine style that most Americans consider Mexican. Tex-Mex also encompasses the
Americanized dishes such as Mexican ingredients used in a casserole instead of serving with a tortilla.
Mexican Cuisine is incomplete without mentioning the famous chillies and tortillas

Chillies
 Anaheim
 Ancho
 Chile de arbol
 Chipotle
 Guajillo
 Jalapeno
 Serrano
 Pasilla
Tortillas

 Enchiladas: Are filled, rolled or layered with fillings, covered with a sauce and baked.

 Flautas: It is a variation of tacos that are made with two overlapped corn tortillas that are rolled
around a filling, and then fried in hot fat, and garnished with shredded lettuce, cheese and salsa.

 Gorditas: Translated as “little fat ones”, these are variations of tostadas. It comes in two types, one
is a thick, handmade corn tortilla that is cooked on a griddle, then split and filled. The other is a fried
patty of

masa harina (Mexican corn flour) that is served with various toppings and sauce.

 Tacos: Tortillas or tacos are either crisp shells or soft wrappers, and they can be rolled or folded with
a filling- beans, guacamole, shredded cooked chicken, red or green Chilli con carne, chorizo or carne
seca (dry meat). Tacos are topped with shredded iceberg lettuce or cabbage and shredded cheese.
Salsas are served on the side.

 Tortilla: tortillas are cut into eight wedges, and then fried until crisps or wafers called totopos. They
are usually served with guacamole or salsa.

 Nachos: Are fried tortilla chips, topped with hot, melted cheese and chillies.

 Tostadas: Crisp-fried, flat corn tortillas which serve as bases for refried beans and other toppings
that are mounted as garnishes on top. In New Mexico, a tostada is sometimes a small basket formed
by a corn tortilla that is fried in a special device until it is crisp and golden brown.

 Quesadillas: are favourite hors d‟ oeuvres. Cheese and other fillings are added to the flat tortilla in
a skillet and the tortilla is folded over or another one placed on the top like a sandwich and briefly pan-
grilled until the cheese melts. It is served, cut in to triangle, rather like a pizza.

 Burritos: Is a flour tortilla folded like an envelope around a filling.

 Japanese Cuisine

Rice is a fundamental part of Japanese food. Rice was in fact used as a form of currency, to collect
tax, and to measure one‟s wealth. There are two basic types of rice in the world - Japonica and
Indica. Seafood is also a fundamental food of Japan. Japan has few natural resources but sea food is
abundant.

Characteristics

 Japan strives for a cuisine that reflects clarity, lightness, simplicity and order.
 Small portions of subtly combined ingredients, flavours and textures beautifully presented on dishes
that compliment the food are its hallmark.
 Rice, both sweet and savoury is the staple of Japanese diet.
 Gohan, a Japanese word for rice also refers to a meal.
 Rice is served steamed, pressed into cakes or made into noodles.
 Other staples are soya bean products including bean curd (Tofu) bean paste (miso), sprouts, seeds
and sauce.
 Japanese cuisine also relies on a variety of noodles, including one made from wheat (the thin ramen,
the thicker somen and the very thick udon) buck wheat (soba) and Mungbeans.
 Fish and shellfish play important roles in Japanese cuisine.
 Typical seasonings which are used judiciously include rice wine vinegar, wasabi (a piquant green
root called green horseradish) pepper, sesame oil and seeds, ginger, soy sauce, rice wine (mirin,
which is light and sweet used only for cooking, and sake, a finer product used for cooking and
drinking), tamari sauce (wheat fermented soy sauce made with cultured soy beans, water and sea
salt), sea weed and presses algae products.

• Yakitori: Yakitori is grilled chicken speared on sticks. All different parts of the chicken, thighs, skin,
liver, etc. can be used for yakitori
 Obento is a Japanese style box lunch which consists of white rice and an assortment of tiny bite
sized pieces of meat, fish, vegetables, egg, fruit and an umeboshi (pickled plum) arranged in a
rectangular box.
 Meat plays a lesser role in traditional Japanese cuisine. The most famous Japanese meat is Kobe
beef.
 Most of the Japanese preparations are seasonal.
 Sashimi- a delicacy of Japanese cuisine is made of small slices of fresh fish and served with soy
sauce spiked with mustard and wasabi.
 Sushi was originally, developed in Japan, long before the invention of the refrigerator, as a means of
preserving food from spoiling. Vinegar and seasoning were mixed into freshly cooked rice, which was
then formed into different forms and pressed or rolled together with vegetable, seafood, or fresh fish.
Many variations of sushi (nigiri zushi, norimaki zushi, fukusa zushi, inari zushi, chirashi zushi) are very
famous in its culinary books.
 Regional Influences
Japanese cuisine is one of simplicity bordering on the austere. It has evolved from a singular and
original ideology, which borrowed little from its neighbours and still less from the outside world.
Hokkaido, Honshu, Kyushu, Okinawa, Shikoku are the regions of Japan. Japanese foods are original
and similar culinary traditions are followed without many changes in the tastes and specialties.

Terms

 Agar-agar: also called Japanese gelatin. Agar-agar is made from dried seaweed and is used for its
setting properties, which are five times stronger than regular gelatin.

• Dashi: a Japanese fish stock prepared with dried bonito tuna flakes. It is also available in powdered
form.
 Miso: a salty fermented bean paste that is an important flavoring ingredient in Japanese cooking.
The particular colour (pale to dark brown) and flavor (mild to strong) of the miso depends on its
production and ageing process. Miso is high in B vitamins and protein.
 Nori: thin sheets of toasted seaweed used in Japanese cooking for making sushi, etc.
 Sushi: a Japanese specialty consisting of seasoned cooked rice topped with sliced raw fish or rolled
in sheets of nori (seaweed) with fish, vegetables, wasabi, etc.
 Tempura: a Japanese specialty consisting of vegetables, shrimp, fish, etc. coated in a light batter
(flour, baking powder or beaten egg whites and ice water) and deep-fried.
 Teriyaki: It's a Japanese way of cooking. The word, teriyaki is a combination of two Japanese words
"teri" and "yaki." Teri means luster and yaki means grill or broil. To make a teriyaki dish, ingredients are
broiled, roasted, or grilled after being marinated in or basted by teriyaki sauce. It's the teriyaki sauce
that brings the shiny look (teri) to the ingredients.
 Wasabi: A pungent Japanese horseradish, which in its powdered form is used to make a condiment
served with sushi and sashimi.
 Edamane: Boiled green soy beans that are used extensively in Japanese cuisine
 Bonito: Together with dried kelp (a type of seaweed), this is an essential component of Japanese
stock or dashi. Rock hard dried bonito fish was traditionally shaved just before use, but today, shaved
bonito available in plastic packs, are most commonly used both for dashi and as a garnish.
 Thai Cookery

Thailand is neither a very big nor a very rich country but it has a way of life that mixes ancient rituals
with the ways of the modern world. Thailand is most fortunate, with both the land and surrounding
seas yielding rich harvests. The staple, rice is grown in abundance, as do the numerous varieties of
vegetables, fruits, herbs and spices that enliven the Thai palate.
The Thai‟s word summation of Thai food would not be „heat‟ but „harmony‟ a harmony of tastes,
colours and textures designed to appeal to both the eye and palate. Besides the qualities of pleasant
appearance and excellent taste, Thai food is recognized as one of the most outstanding culinary
creations in the world. Thus the word “Thai” means “Free”.
History: Thai cuisine traces its history back into the far past and has undergone numerous changes
and adaptations. It nevertheless retains its distinctiveness which makes Thai food highly popular
among connoisseurs of fine dining the world over. Thai food will certainly bring an even wider
appreciation of its many delights.

Characteristic Features

 Thai cooks are never rigid in their approach. Thai food is famous for its lightness and balance.
 Thai food combines the best of several eastern cuisines. Oriental bite of Szechwan Chinese, the
tropical flavours of Malaysian, creamy coconut sauces of southern Indian and the aromatic spices of
Arabian food.
 Thai preparations have a great deal of herbs and sauces for the sweet flavours and tastes. They are
sweet basil, lemon grass, kaffir lime leaf or lemon, galangal, nampla (fish sauce), oyster sauce and
soya sauce.
 Thai eat everything together or rather everything is served together with the possible exception of
sweet. Soup may be eaten at the beginning or at the end of the meal and salad likewise.
 Thai food is associated with coconut milk, curries and spicy soups.
 Thai food is delicious, nutritional and easy to cook.
 The national style of cooking is winning a well deserved place in global culinary culture due to its
unique combined partly spicy-partly sweet & sour taste.
 The ideal Thai meal aims at being a harmonious blend of the spicy, the sweet and the sour and is
meant to be satisfying to the eye, nose and palate.
 Thai food is basically chilli hot blend with subtle additions of locally grown roots, grasses and
aromatic herbs to lessen the bite.
 The use of spices and aromatic plants such as sweet basil, mint and galangal enhances the flavour
of Thai dishes.
 Thai food appeals to more than taste alone, thus a dish should appeal equally well to the eye and
taste buds as well.
 Thai food is a rich amalgam of evocative aromas, subtle blends of herbs and spices and contrast in
textures and tastes.

• The Thai use forks and spoons for eating food.

 Each spoonful should be moderately filled to conform to accepted customs. Thus eating by stuffing
the mouth is considered impolite.
 There should neither be any sound of scraping the utensils on the plate nor grains of rice on the lips.
 The Thai do not scoop portions onto their plates. They share from a common dish and this ensures
that everyone has an ample share of each dish.
Regional Influences

 Northern: North of Thailand revolves around glutinous rice, noodles, chicken, beef and pork in thin
curries with plenty of spice. Salads like “Som Tam” a raw papaya salad and larb (spicy minced pork or
chicken) are favorites on restaurant menus.
 Central: Central Thailand has fruit orchards and rice fields. This region has sublime combination of
unique flavor and presentations. A soup like Tom Yum Goong (spicy shrimp and lemon grass) is
famous.
 South: Thailand consists of lush jungle and coconut plantations and has good coastal area where
seafood is plenty. Hence this region is known for its coconut curries and spicy shrimp paste.

Methods of Cooking
 Stir Frying/ Deep frying (phad): It is simple and fast. It requires constant attention. The ingredients
are stirred while being cooked. It is heat achieved with long handled wok over high flame.
 Se-iew / Stewing: It is done on a closed tin with a water boiler beneath the tin itself. MOKTU is the
common steaming equipment used. Steamed dishes are wrapped in banana leaves.
 Vegetable preparation: Vegetables are cut finely, cooked quickly and thus the maximum amount of
their essential goodness is retained.

Garlic, shallots, ginger, and chillies are used finely sliced, slivered or chopped.

Terms
 Galangal: Delicately flavoured yellow root with pink fibrous knobs called Siamese ginger or galangal
root.

 Kaffir lime: Citrus fruit with bumpy dark green rind and concentrated aromatic oils. Historically,
medicinal oil, leaves and zest are used in cooking in Malaysia and Sri Lanka.

 Lemon grass: Common herb in Southeast Asia. Especially in Lao, Thai and Malaysian food. It has
long grass like leaves. Stem and leaves are fibrous and end near the root in a bulbous base, the most
fragrant part normally used in cooking. It has a lemony scent and imparts a delicious flavour to food
cooked in chilli or curry.

 Long beans: Known as snake beans or yard long beans. Used in many sea food recipes.

 Black dried mushrooms (Shiitake): Greyish black, fragrant when cooked. Best if thick and firm.
Pale cream on the underside. Soak for about 30 minutes to soften and remove the stem before use.

 Rice Noodles: Thin noodles produced from rice flour which expands when deep fried to become
light and crisp.

 Shallots: Small red onions most commonly used in Asian cookery.

 Pawpaw: The ripe fruit is eaten fresh. The unripe fruit is used as a meat tenderizer and to impart its
flavour. Particularly in Southeast Asia.

 Fish sauce: It is also known as Nam pla in Thai cuisine which is a bottled flavouring sauce made by
steeping fish in wine. Rich In Vitamin-B
 American Cookery

The food of the United States is as rich and diverse as its people. The culinary traditions of the
European pioneers have been enhanced and enriched by the contributions of myriad Italian, Chinese,
African and Jewish immigrants, but there are still a few basic ingredients that have remained firmly
anchored in American traditions.

Characteristics of American Cuisine

 The cuisine of Native Americans was of course the first American cooking style, and it lent a great
deal not only to subsequent American cooking but also to culinary styles.
 Many dishes considered American are in fact based upon the cooking traditions of other countries.
E.g.: Apple pies, pizza, chowder and hamburgers are derived from European dishes. Similarly burritos
and tacos have their origin in Mexico.
 Another factor that makes defining American cuisine difficult is that most of it developed as home
cooking rather than haute cuisine.

• American food culture includes baked beans, barbeque, clam chowder as well as American style
candy bars and fast foods items popular in the world.
 One of the important characteristic features of American cookery is the fusion of multiple ethnic or
regional approaches into completely new cooking styles.
 Frying pans were used for frying eggs and bacon, but also for frying cod balls, fanny dodies (clams)
and hang-town fry (fried oysters and eggs).
 The rituals of the barbecue and planked meat (meat or fish cooked in the oven on a plank of oak or
hickory on which the food is then served) reflect the American fondness for simple but hearty country
dishes.
 Traditional home cooking is popular. Boston baked beans (baked beans with bacon), chilli con carne
from Texas, Philadelphia pepper pot, burgoo from Kentucky (porridge with meat and vegetables),
creole gumbo (meat and shell fish stew) and last but not least the soups, especially fish-based
(chowders) or fruit-based which can be eaten hot or cold. All these dishes are cooked slowly in a
saucepan.
 Fish, shellfish and meat (spareribs, hamburgers and t-bone steaks) are grilled in the open and eaten
with the minimum of ceremony.
 The classic dishes eaten on special occasions and thanksgiving are also part of the American
tradition: turkey garnished with cornbread, served with cranberries and an orange based sauce, clove
and whisky flavoured ham, fried chicken and pecan pie.
 The trends in contemporary cuisine are reflected in two characteristic types of dishes: the wide range
of mixed salads, of which Caesar‟s salad is one of the most famous: cos (romaine) lettuce, hard
boiled eggs, croutons, anchovy and parmesan cheese; and the numerous dips, thick sauces (with
fromage blanc, clams, tuna, celery, avocado and so on)

and spreads, thicker sauces, used as fillings for huge and imaginative sandwiches.
 Cakes and pastries are an important feature of traditional home cooking.
Regional Influences

American cuisine has much regional variation. The homogeneity and predictability of American cuisine
began to change during World War II with the adaptation of Italian, American and Chinese foods,
American variation of Chinese inspired foods were at first far from authentic recipes, included
ingredients such as ketchup, Worcestershire sauce and cream of mushroom soup and had a new
acceptance of less traditionally “American foods”.
The following are various specialties of American regional cooking:
 New England retains the tradition for making fabulous soups, roasts and pies, inherited from old
country. Fish and sea food (clams, lobster and cod) are very popular.
 In Pennsylvania and Wisconsin German, traditions are still present, as is reflected in the sweet-and-
sour dishes, pickled meats and dairy products, while a strong Scandinavian influence is found in
Minnesota (smorgasbord, herring and Danish pastries).
 In Michigan there is typical Dutch food, such as vegetable and potato stews and wafers.
 Oklahoma still has a range of Indian specialties such as squaw bread and jerky, which is smoked
meat.
 In the mid-eastern region seaboard fish is an important ingredient in many regional dishes.
 The south still bears the mark of French colonial occupation of Louisiana, as shown in the range of
regional pastry. In Florida turtles, crabs and shrimps play an important part in the regional cuisine.

• While Virginia is famous for its hams and chicken, the main culinary influences in the south-west are
Spanish and Mexican (chicken and rice, tamales, picadillo and tacos).
 On the west coast, in California, fish and seafood are vital ingredients in a wide range of regional
dishes (such as cioppino) and fruit is cultivated everywhere. Game in Oregon is so abundant that it is
sufficient to feed the whole country, while the state of Washington is famous for its salmon and
crayfish.
 Unit-2
Banquet

The term „Banquet‟ is derived from this definition – „catering smaller groups of people brings about
standard levels of incomes that depends on the number of people catered‟ Contrary to this the
banquet department is one of the largest revenue earning section of any hotel & no hotel is complete
without it. Every food and beverage service section is characterized by a food production unit attached
to it as the main aim is to produce and serve food for a fixed amount of price. Whereas, similar to this,
the banquet department also has a separate production unit attached to it which in the industry is
known as the banquet kitchen or quantity food production kitchen.
The banquet kitchen is a very different kind of production unit differing from other units in terms of sub-
section, hierarchy, equipment, flow of activities, standard recipes and procedures. Large quantities‟
production demand different kinds of specification that makes the banquet kitchen unique.

Equipments

A hotel‟s kitchen operations will be the key factor to determine the number and type of equipment
such as:
1. High pressure burners
2. Canteen burners
3. Bratt pans
4. Steamers
5. Chillers
6. Deep freezers
7. Choppers and slicers
8. Mixers and grinders
9. Large vessels and pans

Flow of Activities

 Incoming supplies of raw and prepared materials;

 Storage of materials
 Preparation of materials
 Cooking and assembling of foods
 Holding of cooked food

• Service as arranged
 Cleaning functions

Techniques of Cooking

 Planning menus to contain dishes which require different temperatures so that they can be placed on
different shelves of the same oven is a time saving technique for meal preparation. This is because,
usually, the topmost shelf has the highest temperature, while the lowermost shelf has the lowest
temperature. This technique also helps to utilize the equipment optimally.

 Placing dishes which require different methods of cooking in one meal so that when one dish is being
cooked in the oven, another is done on the cooking range on the top of the oven. While that is being
done, the accompaniments can be prepared and so on.

 Using power equipment where possible to keep fatigue and anxiety to a minimum, such as steamers,
kitchen machines, ovens.

 Using modular equipment which can fit into the refrigerator for storage, into the oven for cooking and
the bain marie for holding prior to service. This not only saves time but also decreases the volume of
dishwashing, reducing both effort and expense on detergents.

 Using the heat of switched off oven or hot plates to dry off meringues, or bread for crumbs.

When food is prepared in large quantities, a single process applied to cooking a particular dish, may
be used for preparing food for another dish as well. For example: If tomatoes are blanched for tomato
sauce, extra amounts may be blanched for preparation of tomato soup, or for curries and gravies
depending on the menu for the day.

Effective Use of Left Over

When food remains unsold in large quantities it usually gets pilfered, or wasted through mishandling
and spoilage, unless it is reused in some way and presented to the customer again.
Since already cooked food can‟t be stored for too long, without its quality deteriorating, it is important
to devise ways of incorporating it as soon as possible into new dishes, dishes in which the food is
completely unrecognizable. Yet, there must be no relaxation in terms of the standards of quality
offered to the customer. The following menu will help to illustrate how this can be done effectively.

Left Over: Tandoori Chicken:

This can be used as such or de-boned and the meat used as an ingredient in the next meal or on the
next day‟s menu. Some ideas for its use are discussed below.
In boned form the possibilities are:
 In chicken salad.
 Converted into curried or butter chicken.
 Chicken biryani or fried rice.

In de-boned form:
 Minced and mixed with binding ingredients and fried to serve as snack.
 Sandwich spread, minced and used in various soup preparations.

Holding Techniques Principles

 To maintain them at temperatures that prevents microbial activity and ensures their safety for
consumption. Foods must, therefore either be held above 53 degree centigrade or below 5 degree
centigrade. As a

general rule, it would be safe to serve hot foods boiling hot and cold foods must be chilled or frozen.
 Holding techniques must maintain the quality characteristics of food such as quantitative, sensory
and nutritional.

Methods of Holding Food

 Salads, desserts, sauces, milk and milk based foods must be held at refrigerated equipment.
 Soups, curries, hot desserts and custards should be held in preheated bain marie‟s designed to
maintain food at safe temperature.
 Ice creams must be held at 3 degree centigrade in refrigerated case maintained at the temperature.
Some times, bulk ice-cream containers may be kept in salt-ice mixtures to maintain their
temperatures, quality and safety. Frozen desserts, especially milk based ones, once melted must
never be refrozen as they can prove a serious health hazard.

Recipes and Procedure

When the quantity of food produced is increased the specification of the recipes are reduced. Thus the
law of increasing diminution is applicable to all the recipes that are used for food production in a
banquet kitchen. Banquet kitchens also cater to different kinds of guests at different times, wherein
recipes are modified to suit the taste of the guest. Change in the specification affects the procedure of
the recipes. More than the change in the specification, it is the type of food production activity that
actually differentiates the procedure. Any other unit of the kitchen is capable of carrying out all the
activities of the production process. i.e receiving, preparation, cooking, service, storage and re-chauffe
on a day to day basis as the number of production is limited. In the case of a banquet kitchen all this
activities cannot be under taken on the same day as the quantity production is lime consuming so if a
dish is prepared from scratch on the same day in individual unit, same dish is prepared over a
minimum period of two days in the banquet kitchen hence the actual procedure that is to be followed
for executing the recipes is prolonged such that the quantities can be produced. Food service to large
gatherings can be very unpredictable. Food served is generally kept ready in ¾ prepared stage, so
that in the event of shortage, food can be re-planed with in minutes.

Function Prospectus

The banquet sales department enters into an agreement with the guest and the contract is executed
regarding the dates, type and nature of function that the guest would like to have and the choice of
food by the guest is also noted down. This contract form is called as “function prospectus”. When the
contract is drawn and the form made, one copy of the same is handed over to the kitchen executive
concerned i.e. Sous chef or executive chef. As the function is for a large number of people and the
production activity has to start well in advance, it is always made sure that the function prospectus is
handed over at least 48 hours in advance.

Buffet Displays

In a period of changing food service requirement, the buffet has proved to be a device for pleasing the
public, that can be used 24hrs a day & it can be styled as the formal presentation of elaborate food
display. What ever the level of presentation it is important that the buffet food should be planned and
necessary preparations completed well in advance. Buffets can be theme based wherein the
ambience, cuisine and attire is related to the theme. For example if the theme is Italian, cuisine, attire
and ambience are set, related to the cuisine.
Food presentation culture has changed and we do not see the culinary arts that are labour intensive.
Unfortunately in the 21st century we rarely experience pulled sugar, ice or margarine carvings in the
commercial operation, with barely a sprinkling of food art presentations. In the commercial kitchen,
apprentices and trainee cooks do not learn or even see the techniques to prepare them. There seems
neither the time nor the motivation to learn these skills and as a consequence the pool of cooks and
chefs who are able to add these talents to their bag of skills has become less and less. Also, because
many chefs do not have the skills to prepare them, these arts are branded as "old fashioned" To also
rationalize not utilizing these arts, chefs often state that the modern emphasis in food presentation is "
now on the plate". But that was never otherwise. What they really miss is the challenge, joy and sense
of satisfaction gained from creating an artistic presentation.

Carvings
Carving is an art that is engraving the surfaces of any material to produce a visually appealing art
form. Carving and sculpting are the arts and skills that come sometimes inborn and sometimes by
practicing. In relation to hospitality industry, food is the major product to sell to create a pleasing and
stunning object to the food. People have therefore started using this technique on various surfaces
such as fruits, vegetables, ice block.

Slowly innovations have added a wide range of carvings / sculpting that is used for displays at food
counter especially in banquet buffet counters. To name- sour dough, salt dough, sugar crystal,
margarine, bees wax and chocolate are used for creating models that act as a focal point in the
banquet function or on buffet counter.

When considering carving, fruit and vegetables may be loosely categorized into two groups; hard and
soft. Working with hard fruits and vegetables allows for more detailed carvings such as the animals of
the Chinese horoscope or intricate flowers. Firm vegetables such as pumpkin, potato and carrot are
often used and perhaps the most commonly used hard fruits are watermelon, pineapple and
cantaloupe. Watermelon is very popular with carvers for its vibrant pink and white flesh and green
skin. A skilled fruit carver will use all the colours of the fruit to add dimension and definition to the
contours of his design.
Soft produce such as mango, banana and papaya can be shaped into flowers, buds, leaves and any
form that does not require too much detail. Soft fruits are difficult to handle; they become mushy and
loose their juice rapidly. Carving soft fruit needs to be performed by a deft hand that can carve fast
enough to finish the job before the fruit starts to spoil.

Carvings, even if edible are generally utilized for show, and cannot be edible because when a
vegetable or fruit or any edible product, carved and placed in the open atmosphere, will lead to high
risk of microbial activity so the fruit carvings especially centre pieces are never consumed. Edible

Carvings

These are those carvings that are made of vegetable to garnish the dishes on plates and platters e.g.:
carrot flowers, juliennes and tomato roses. These are used to improve the appeal of the dishes. These
are made when there is requirement and served along with the food.

Centre Pieces

We use a wide range of materials for making centre pieces to bring attraction on the buffet counter.

Vegetable and Fruits:

Here vegetables and fruits are arranged with a vegetable or fruit based centre piece.

 Flour Based Centrepieces:

Here flour is used for creating a centre piece, flour is made to dough by mixing salt and water to make
stiff dough and given a shape and baked, if the model is big then open fire can be adopted for baking
the model. Colours can be used to highlight the areas.

Ice based Centrepieces:

Here a block of ice is used to make the centrepiece, ice block is carved to the sketch or drawing. One
should keep in mind that centrepieces should attract and improve the ambience of the buffet counter.

Margarine or Butter
Margarine is a type of fat that is used in bakery. It is the best source to create sculpting because of its
high melting point, and margarine is a fat that stays hard at room temperature. The centre piece
should be related to the theme of the buffet.

Sugar
Sugar is used by heating, and some times by caramelizing the sugar

Chocolate
Chocolate is also used for making centre pieces, but chocolate is always used on a base, as
chocolate melts easily.
 Unit-3
Bread

Bread or Yeast Products

All breads and other yeast products are based on refined wheat flour. Wheat flour has gluten which
helps in forming and giving shape and volume to the bread. The interaction between all the ingredients
is complex and every ingredient has a specific function or role to play.
Eggs help the loaf rise higher and fat rich yolks lengthen shelf-life. During baking, the egg whites tend
to dry out the dough, which is one reason why butter/fat is added in compensation as it makes the
bread soft.. Substantial amounts of butter impede the initial activity of gluten. To prevent this basic
dough is mixed and left to rise, and then the butter/fat is incorporated.
Heavy ingredients such as dried fruits are kneaded in just before baking because they can also hinder
the rising of even textured dough. Most rich yeast dough’s are sweetened.

Basic Ingredients

 Flour: Use refined wheat, whole meal or hard wheat flour rich in gluten.

 Yeast: Dried or compressed yeast may be used.

 Sugar: A small amount of sugar provides food for the yeast to start fermentation but too much sugar
will retard the growth.

 Liquid: Liquid is mainly water or milk. It should be lukewarm to provide warmth necessary to activate
the yeast.

 Shortening: A small amount of shortening is usually incorporated into flour mixture to improve the
softness, flavour and keeping quality of the product, excess of which will produce a heavy loaf.

 Salt: It is added to improve the flavour and increase the rate of fermentation.

Types

Rich Yeast:
The rich yeast dough is shaped into variety of plain and ornamental breads. They are also called
breakfast breads; they are served for breakfast and as tea breads. The richest of all breads are
croissants, Danish and brioche with a very high proportion of butter and eggs.
Lean Dough Products:
Lean dough is one that has low fat and sugar content.
 Hard crusted breads and rolls, including French breads, Italian breads, Kaiser Rolls and other hard
rolls.
 White and whole wheat breads and dinner rolls. They have a higher fat and sugar content and are
fairly rich with eggs and milk solids. They form soft crusts.
 Breads with other grains are common. Many varieties are produced with various flavourings,
molasses and caraway seeds.
 Snack breads like pizza bases, burger buns and hot dog rolls which can be made lean or rich.

Rich Dough Products: are those which contain higher percentage of fat, sugar and sometimes eggs.
 Non sweet breads and rolls, including rich dinner rolls. They have high fat content but their sugar
content is low.
 Sweet rolls, including coffee cakes and many breakfast and tea rolls have high fat, sugar content and
eggs. They have sweet fillings or topping.

Layered Yeast Dough Products: Layered dough is one in which fat is incorporated in many layers by
using a rolling and folding procedure, the alternative layers of fat and dough give the baked product a
flaky texture
 Non sweet layered dough: croissants.
 Sweet layered dough: Danish pastry.
Flaky croissant and Danish pastry are best examples of rich yeast breads. Flaky croissants are
enjoyed for breakfast. A variety of fillings, including sweet fillings, savoury fillings, even chocolate is
used for filling. Danish pastry is made from rich yeast and filled with pastry cream, poppy seeds, fresh
cheese, almond paste etc.

Quick Bread:

Quick breads are also known as yeast less dough. These are quick breads because the leavening is
achieved by chemical leavening agent such as baking powder or soda bi carbonate. Quick breads are
soft and crumbly, particularly when the bread is sweet. Chemical leavening agents’ start acting from
the point when liquid is added. So, one should finish kneading and shaping within 10 minutes, so that
proper leavening will develop and give good volume.
Quick breads tend to fall into categories:
 Simple quick breads that contain little sugar and are made with soft dough.
 Batter breads are usually sweetened made with a pour able batter

All these breads are glazed with egg before baking or a soft sugar icing is added for sweet breads
baking.
The following are few examples of quick breads:
 Irish sweet bread
 Gatah
 Oatmeal bread
 Whole meal cheese scones
 Currant scones
Fried Bread:

Fried breads are often raised with yeast or sometimes with baking powder. When the dough is fried
until crisp, the breads are often called fritters and doughnuts.
Yeast breads are not difficult to deep fry but the temperature of both the dough and the fat should be in
right proportion. For deep frying the fat should be at 180 degree centigrade, if it is too hot the dough
tends to scorch and if it is too cool the dough soaks up too much of fat. The dough should be at
around 24 degree centigrade or room temperature.
Most fried breads and fritters are best served hot with either a dusting of icing sugar or a layer of
honey or jam for sweet breads.

Flat Bread:

Flat breads are among the world’s oldest and most traditional breads similar to yeast less breads.
Some are chewy, some crisp and almost all are shaped round with varying diameter from 6-12 inches.
They are based on a variety of flours and sometimes leavening agents are used.
Pita bread is a type of flat bread made from wheat flour and raised with yeast. It is baked in the oven
until it puffs up and browns in colour. The crust can be pulled apart easily to form a convenient pocket
for stuffing. Popular fillings are falafel (Chick pea or broad beans) and Hummus (Chick pea puree).
A variety of flat breads come from India.
 Chapattis are flat breads prepared from whole meal flour, ghee, salt and water. Small portions of
dough are rolled and cooked on hot griddle.

 Parathas are similar preparations, brushed with oil, then folded and rolled so that dough separates
into flaky layers when cooked on hot griddle.
• Naan is leavened flat bread in a traditional clay oven – Tandoor.

 Apart from these, kulcha, laccha paratha, stuffed parathas such as potato paratha etc.

 Mexican tortillas are made from corn or wheat flour, salt and water. Shaped with a special press a
tortilla is quickly baked on griddle so that it stays flat, raising at most a blister.

 There are many regional flat types of bread based on local grains such as oats, barley flour and
potato.
Injera is a large fermented pan cake of east Africa made from millet flour leavened with yeast with a
slightly sour taste.
Peking pancakes are made from flour, lard water. They are softened by steaming and usually served
with pork dishes.

Preparations
1. Straight Dough Method:
 Soften yeast in water
 Combine the remaining ingredients including the rest of the water.
 Mix to a smooth, developed dough
2. Sponge Dough Method:
 Combine liquid, yeast and a part of flour and sugar. Mix to form a thick batter or soft dough. Rest to
ferment, till double in its volume.
 Punch down and add the rest of flour and remaining ingredients. Mix to a uniform, smooth dough.

Preparation Of Ingredients Preparation Of Ingredients

1. Weighing 1. Weighing
2. Sifting and blending flour 2. Sifting and blending flour
3. Tempering of water 3. Tempering of water.
4. Preliminary mixing of yeast, milk 4. Preliminary mixing of yeast
powder  Sponge mixed
5. Temperature in oven  Sponge placed in trough
 Dough mixed  Sponge allowed to mature
 Dough placed in trough  Sponge placed in mixer
 Dough allowed to rise, turned and  Sponge broken up and mixed with
folded. dough ingredients.
 Dough sent to bench or divider for  Final dough placed in trough
dividing and scaling  Allowed to rise
 Rounding  Dough sent to bench or divider
 Intermediate proof  Dividing & scaling rounding
 Moulding  Intermediate proof
 Panning  Moulding
 Pan proof  Panning
 Baking (425 d f)  Pan proof
 Cooling  Baking
 Slicing  Cooking
 Packing  Slicing
 Packing

Common Faults

1. Lack of volume:
 Use of weak flour.
 Too much of salt.
 Poor quality yeast.
 Insufficient fermentation or proving.
 Yeast has been killed by high temperature of water.
 Insufficient liquid resulting in stiff dough.

2. Too much of volume

 Lack of salt
 Over proofing
3. Uneven texture with large tunnels
 Insufficient kneading
 Over proving
4. Dark colour crust
 Too much sugar
 High temperature in oven
 High milk content
 Over baking
5. Sour and strong yeast flavour
 Too much yeast used for the quantity of flour.
 Dough was allowed to prove for an excessive amount of time.
6. Flavour and taste are poor
 Improper storage of ingredients.
 Poor quality ingredients
 Improper amount of salt
 Usage of dirty pans and cooled under unsanitary conditions
7. Poor keeping quality
 Too lean formula
 Poor quality ingredients
 Over proofing
8. Poor texture
 Weak flour
 Lack of shortening
 Improper mixing

• Excessive use of oil and dusting flour.

 Improper moulding
 Improper baking temperature.
9. Too thick texture:
 Insufficient shortening
 Low sugar
 Over baking