V Semester FPP Syllabus PDF

FOOD PRODUCTION & PATISSERIE (Theory) Name of the Programme Duration Semester Course/ Course Code B.Sc. in Hospitality Food Production & Patisserie-...

FOOD PRODUCTION & PATISSERIE (Theory) Name of the Programme Duration Semester Course/ Course Code B.Sc. in Hospitality Food Production & Patisserie- Six Semesters V Studies (USHO 501) Course Code Title Credits USHO501 Food Production & Patisserie 2+2 For Course Per week 1 lecture/period is 60 minutes For Subject per week duration 1 lecture/period is 60 minutes duration Theory Practical Actual Contact 3 4 Credit 2 2 Class Room Instruction Per Total Course Per Credits Marks Total Total Subject Per Week Semester Code Semester Hrs L P T L P T L P T TH PR L P T USHO Food Production 03 04 - 45 60 - 45 60 - 105 100 100 02 02 - 04 501 & Patisserie OBJECTIVES:  To educate students on basic to advance culinary skills.  To give an overview of culinary specialties across the globe.  To educate students on latest food trends.  To highlight the importance of food safety.  To train students for better employment prospects. Contents of syllabus for USHO501 Unit Chapter TOPIC Hours Marks No. No. 1 Basic of Food Production 1.1 Classical Kitchen Brigade 1.2 Cuts of Vegetable 1.3 Cuts of Meat, Fish, Poultry 1.4 Basic Methods of Cooking 1.5 Stocks 1.6 Sauces 1.7 Soups 1.8 Salads 2 Basics of Bakery & Confectionery 2.1 Breads 2.2 Cakes 01 2.3 Cookies 15 15 2.4 Pastries 3 Modern Cooking Techniques & Processes 3.1 Sous Vide Cooking, Cook Chill & Cook Freeze 3.2 HACCP (Definition, Process in brief, Application in the Kitchen) 3.3 FSSAI Law 4 Larder 4.1 Definition; layout of the department 4.2 Hierarchy, Duties & responsibilities of larder chef 4.3 Tools & Equipment of larder department 4.4 Importance of larder control 4.5 Yield testing Unit Chapter TOPIC Hours Marks No. No. 5 Charcuterie 5.1 Introduction to Charcuterie 5.2 Brines – Cures – Marinades - Smoking 5.2.1 Types, uses, differences 02 5.3 Forcemeats 15 15 5.3.1 Components of forcemeat 5.3.2 Methods of making forcemeat 5.4 Sausages 5.4.1 Components of sausage 5.4.2 Types of sausages 5.4.3 International sausages with country of origin  5.5 Charcuterie Products 5.5.1 Galantine, Ballotine, Pates, Terrines 5.5.2 Mousse & Mousseline 5.5.3 Gelée, Aspic Jelly & Chaud Froid 5.6 Ham – Bacon – Gammon 5.6.1 Definitions 5.6.2 Types of Bacon 5.6.3 International Ham/Bacon with country of origin 5.6.4 Difference between Ham/Bacon/Gammon 6 Cheese 6.1 Definition & History 6.2 Manufacturing Process 6.3 Types & Uses 6.4 International Cheese with Country of origin 6.5 Cheese Board (Layout & Presentation) Unit Chapter TOPIC Hours Marks No. No. 7 International cuisine. 7.1 Geographic Location 7.2 Historical Background 7.3 Staple Food & Specialties With Recipes 7.4 Tourist Destination 7.5 Sports 7.6 Festivals 7.7 Regional Attire 7.8 Currency 7.9 Equipments & Raw Ingredients 7.10 Glossary Terms 7.11 Audio Visual Clips Assignment to be prepared any one from the following countries: 03 15 15  Europe Continent o France o Italy o Spain & Portugal o Germany o Great Britain o Scandinavian countries o Greece  Middle East o Morocco o Lebanon o Turkey  Far East o China  o Japan o Thailand  North Central America o USA o Mexico 8 Chocolate 8.1 History and sources 8.2 Manufacturing and processing of chocolate 8.3 Types of chocolates 8.4 Tempering of chocolate 8.5 Application of cocoa, butter and white chocolate 9 Icings 9.1 Definition & Introduction 9.2 Varieties of Icing 9.3 Uses of Icing  List of Culinary Terms – 1. Aloyau 18. Eeste 35. Noisette 2. Arêtes 19. En croute 36. Noix 3. Ballotine 20. Escargot 37. Rauget 4. Borde de lard 21. Esccrote 38. Rifroidir 5. Clou de girofle 22. Farine 39. Rognons 6. Cochon de loit 23. Fouetter 40. Roulade 7. Cornichon 24. Frappe 41. Rouler 8. Cotelette 25. Gelinette 42. Salpicon 9. Couronne 26. Gingembre 43. Saumure 10. Creamux 27. Godiveau 44. Suif 11. Crepine 28. Jombon 45. Tasse 12. Croquant 29. Laitance 46. Thon 13. Demi – devil 30. Medallion 47. Timbale 14. Denerver 31. Melange 48. Trencher 15. Depouiller 32. Merine 49. Viande 16. Eaut – gout 33. Navarin 50. Vide 17. Eberber 34. Nettoyer  Scheme of Examination (Theory) (a) Internal assessment- 25 marks Sr. Evaluation type Marks 1 Class Test 20 Overall conduct as a responsible learner, communication and Leadership qualities in 2 05 organizing related academic actives Total 25 (b) Semester end examination (Pattern of Question Paper):- 75 Marks Theory (Duration 2 ½ hrs.) Questions in Examination Paper Units Maximum Marks Q – 1 – Ans any 3 1 15 Q – 2– Ans any 3 2 15 Q – 3– Ans any 3 3 15 Q – 4– Ans any 3 1,2,3 15 Q- 5 – Ans Any 5 1,2,3 15 Total 75 Unit 1: Chapter 1.1 Classical Kitchen Brigade Georges Auguste Escoffier (28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and further refined French Cooking methods during the turn of the 19th-20th century. Escoffier is considered a legend amongst chefs in the professional culinary world and is most remembered for his leading role in the development of French Cuisine. Escoffier's three major contributions to treasure chest of French Cuisine include: 1. The modernization and further simplification of the elaborate cooking techniques and methods of Antoine Carême, who had systematized the tenets of French Haute Cuisine 2. Publishing Le Guide Culinaire, a culinary textbook and collection of some 5,000 recipes intended to be used toward the education of the younger generation of cooks. The first edition was printed in French in 1903 and was used by Chefs and professional kitchen staff. This seminal culinary text book has been reprinted a number of times over the past century and is still used today in the culinary industry. 3. The development of the Classical Brigade System of kitchen organization in which responsibilities are assigned to different individuals that specialize in certain tasks. According to Wayne Gisslen's Professional Cooking Sixth Edition: "This reorganization divided the kitchen into departments based on the kinds of foods produced. A station chef was placed in charge of each department. In a small operation the station chef might be the only worker in the department. But in a large kitchen, each station chef might have several assistants" Members of the Classical Brigade include: 1. Chef (Chief)- The person in charge of the kitchen, in larger establishments this person has the title of Executive Chef. This person is responsible for all aspects of food production. 2. Chef de cuisine (Kitchen chef)- Present in large establishments in which several kitchens are operating in different locations. The chef de cuisine reports to the executive chef. 3. Sous-chef de Cuisine(Under chef de cuisine) - This position is in charge of production, receives orders directly from the chef de cuisine for the management of the kitchen and often represents the chef de cuisine when he or she is not present. 4. Chef de Partie(Station chef) is in charge of a given station in the kitchen where they specialize in preparing particular dishes. In smaller kitchens and restaurants several station jobs are often handled by one individual. The most important station chefs include: Saucier (Sauce maker)- prepares sauces, warm hors d'oeuvres, completes meat dishes and in smaller restaurants may work on fish dishes and prepares sautéed items. This job is considered one of the most respected positions in the kitchen brigade. Poissonnier (Fish cook) - Prepares fish and seafood dishes. Entremetier (Entrée preparer) - Prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes. a. Potager (Soup cook) - In larger kitchens this person reports to the entremetier and prepares the soups. b. Legumier (Vegetable cook) - In larger kitchen this person also reports to the entremetier and prepares the vegetable dishes. Rôtisseur (Roast cook)– Manages a team of cooks that roasts, broils and deep fries dishes including the job titles: a. Grillardin (Grill cook) - In a larger kitchen this person prepares the grilled foods instead of the rôtisseur. b. Friturier (Fry cook) - In larger kitchens this person prepares fried foods instead of the rôtisseur. Boucher (Butcher) - butchers meats, poultry and sometimes fish. May also be in charge of breading meat and fish items. Garde Manger (Pantry supervisor) - Responsible for preparation of cold hors d'oeuvres, prepares salads, organizes large buffet displays and prepares charcuterie items. Pâtissier(Pastry cook) - Prepares desserts and other meal end sweets and for locations without a boulanger also prepares breads and other baked items. They may also prepare pasta for the restaurant. Tournant (relief cook/ swing cook) - Moves throughout kitchen assisting other positions in kitchen Divisions in larger kitchens include:  Confiseur - Prepares candies and petits fours in larger restaurants instead of the pâtissier.  Glacier - Prepares frozen and cold desserts in larger restaurants instead of the pâtissier.  Décorateur - Prepares show pieces and specialty cakes in larger restaurants instead of the pâtissier.  Boulanger (Baker) - Prepares bread, cakes and breakfast pastries in larger restaurants instead of the pâtissier. 5. Cuisinier (Cook) - This position is an independent one where they usually prepare  specific dishes in a station. They may also be referred to as a cuisinier de partie. 6. Commis (Junior cook) - Also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station. 7. Apprenti(e) or Stagier (Apprentice) - Many times they are students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work. Other important hierarchies:  Plongeur (Dishwasher) - Cleans dishes and utensils and may be entrusted with basic preparatory jobs.  Marmiton - (Pot and pan washer) In larger restaurants takes care of all the pots and pans instead of the plongeur.  Expediter or Aboyeur (Announcer/ expediter) - Takes orders from dining room and distributes them to the various stations. This position may also be performed by the sous- chef de partie.  Communard - Prepares the meal served to the restaurant staff. In smaller establishments this job is often completed by the Chef de Cuisine or Sous Chef.  Garçon de cuisine - Performs preparatory and auxiliary work for support in larger restaurants. The size of the classical brigade may be reduced by combining two or more positions where the workload allows. Some large establishments depend on the division of labor amongst a large team encompassing all, if not multiples, of the above positions. Most modern operations, though, are smaller than this. A medium sized operation may employ a Chef de cuisine, a sous chef, a pantry cook and a few helpers. Smaller kitchens may only have a Working Chef, in charge of operations not large enough to have an executive chef; Line cooks, who prepare or finish hot a la carte items during service in a restaurant; and Short Order Cooks, responsible for foods that are quickly prepared to order (sandwiches, salads, broiled and fried foods etc..) Lastly, let it be said that the term Chef is reserved for one who is in charge of a kitchen or part of a kitchen. The title must be earned by experience in preparing food and managing a staff and in planning production. Skills can be grouped into three general Categories: 1. Supervisory: management and supervisory skills, thorough knowledge of food production and the in's and out's of the kitchen are required for those aspiring to be an executive chef, head chef, or working chef. These leadership positions require understanding organizations and motivating people, planning menus, cost control, budget management, and purchasing food supplies and equipment. 2. Skilled and Technical: The backbone of the kitchen are the cooks who's hands produce the dishes served to the customers. These cooks must have knowledge and experience in  cooking techniques, especially those in their own department. 3. Entry Level: these jobs usually require no particular skills or experience. Entry level workers in the professional cooking industry usually begin washing vegetables and preparing salad greens. As their knowledge and experience grows they may rise through the ranks of the above kitchen brigade.  Classical Kitchen Birgade Chef de Cuisine Sous Chef de Cuisine Chef de Partie Saucier Poissonier Entremetier Rôtisseur Garde Manger Pâtissier Tournant Communard Potager Grilladin Boulanger Boucher Legumier Friturier Confiseur Cuisinier Commis Apprentie Plongeur Marmiton Unit 1: Chapter 1.2 CUTS OF VEGETABLES SN. TYPE OF CUT DIMENSIONS E.g. 1 Paysanne Geometrical shapes of 2 mm Carrot Thickness 2 Julienne 2 mm*2 mm*5 cms Carrot/ Capsicum 3 Allumete 2 mm*2 mm*5 cms Potato 4 Brunoise (Small dices) 2 mm*2 mm*2 mm Carrot/ Cucumber/ Potato 5 Jardiniere (Baton) 6 mm*6 mm*7-8 cms Cucumber/ Carrots/ 6 Batonette ( French Fry) 6 mm * 6 mm * 7-8 cms Potato 7 Macedoine 6 mm * 6 mm * 6 mm Tomato/Cucumber/Onion 8 Medium dice 1 cm*1cm"*1cm Boiled Potato, Carrot, French beans & Canned Pineapple 9 Concasse Roughly chopped Tomato 10 Emincer Cut into very thin slices Carrot/ Cucumber 11 Fluting Cut specifically for mushrooms Mushroom 12 Lozenge Diamond shape Carrot 13 Mince Chop into very fine pieces All vegetables 14 Mirepoix / Matignon Roughly cut vegetables; Matignon Onions, Carrots & Celery is used as mirepoix, but served along the dish. 15 Noisette / Chateau Small seven sided barrel Carrot/ Potato ( Tourne or Turned) 16 Olivette Olive Shaped Carrot/ Potato 17 Paring (Peeling the skin of veg. / fruits Apple using a paring knife) 18 Parisienne Round Shaped, scooped with a Papaya & Watermelon Scooper 19 Segment Usually done for citrus fruits Lime/ Orange 20 Shred Cut into very thin strips Cabbage/ Spinach 21 Chiffonade Shredded big leafy vegetables Spinach 22 Slice Uniform Cross Cuts Onion/ Tomato/ Cucumber 23 Wedge Round/ Oval vegetables cut Lime/ Potato equally lengthwise Unit 1: Chapter 1.3 CUTS OF MEAT Meat includes edible portion of the mammals, the chief one being cattle. Structure Meat comprises of three parts: 1. Lean or flesh part: It is composed of microscopic fibers which are tube like and tapering at the ends and vary in size. These fibers are held together by the CONNECTIVE TISSUES. Fats, blood cells and nerves are found in the connective tissue. Individual fiber is made up of outer walls and the cell contents. Muscles are composed of bundles of microscopic fiber and each bundle is enclosed in a sheath of connective tissue which extends beyond the muscle to form a tendon and ligament. Tendon hold muscles to bony framework. 2. Fatty Tissue: fat globules lie embedded in a network of connective tissues. The distribution of the fatty tissue is inter and intra- muscular under the skin. 3. Bones: long shafts of the bones are composed of compact bony tissue. A center canal is filled with yellow marrow. Contain red marrow which has get blood cells. RIGOR MORTIS: after the animals are killed, the muscles become stiff and hard. This is due to the clotting of the MYOSIN (a protein present in meat) which is converted to lactic acid. This condition is called RIGORMORTIS and has its importance in food production because of the fact that the meats are not cooked while they are in the state of Rigor Mortis. When the meats are held for certain time duration at a temperature of 2 to 5° C for 12 to 24 for hours, the Rigor Mortis disappears making the meat tenderer. Veal and Pork should not be hung. Veal due to lack of fat results in excessive drying and pork has high fat content which goes rancid if hung for a longer time. Meats are generally divided into two categories: 1. White Meat: Veal, Pork and Poultry. 2. Red Meat: Beef, Mutton, Lamb  Cuts of Lamb Cuts of Pork Products processed from Pork: Charcuterie  Ham: Ham is processed from the hind leg of pork.  Gammon: Cut of bacon taken from the hind leg.  Bacon is defined as any of certain cuts of meat taken from the sides, belly or back of a pig that may be *cured and/or smoked.  Sausages: A mixture of minced seasoned meat, enclosed in a tube like casing (the casing can be made from natural material such as pig’s or sheep’s intestines or artificial casing made of cellulose or a synthetic material. * LARD – Pork fat is called lard.  Cuts of Veal Veal – Young cattle from 0 to 6 months Examples of Beef Steaks Rib Eye Steak – the steak cut from the loin near the rib cage. One of the tender and expensive cuts used in grilling, pan-frying and roasting. It is also known by different names such as Club Steak, Delmonico steak. The T-Bone steak - is cut from the center of the short loin and includes the T-shaped bone. It contains meat from both the top loin and the smaller tenderloin and, to be a T-Bone, the tenderloin muscle must be at least 1/2" across. Porterhouse steak - Like the T-Bone steak is cut from the center of the short loin and includes the T-shaped bone. It contains meat from both the top loin and the smaller tenderloin and, to be a Porterhouse, the tenderloin muscle must be at least 1 1/4" across. Steaks from the Beef Tenderloin The three main "cuts" of the tenderloin are the butt, the center-cut, and the tail. 1. The Butt End Is Usually Suitable For Carpaccio 2. The Center-cut Can Yield The Traditional Filet Mignon Or Tenderloin Steak, As Well As The Chateaubriand Steak And Beef Wellington. 3. The Tail, Which Is Generally Unsuitable For Steaks Due To Size Inconsistency, Can Be Used In Recipes Where Small Pieces Of A Tender Cut Are Called For, Such As Beef Stroganoff. Tartare Steak: Finely chopped fillet of beef, finely chopped onions, parsley and capers. This is the only steak which is served raw.  CUTS OF CHICKEN Cuts of Fish 1. Fillet: Fish without skin and bone is called “Fillet”. 2. Darne: Slice of a round fish on the bone is called “Darne”. 3. Tranȼon: Slice of a flat fish on the bone is called “Tranȼon”. 4. Supreme: Small fillet cut from a big fillet of fish. 5. Delice: Fillet of fish which is rolled and then skewed with a toothpick. 6. Paupiette: fillet of fish onto which a spread is applied (eg, mint chutney) and then rolled and skewed with a toothpick. 7. Goujon: fillet of fish further cut into fish fingers of the size 1cm x 1cm x 8 cm 8. Goujonette: fish fingers cut into half their size i.e. 1cm x 1cm x 4 cm 9. Medaillon: Fillet cut into small steaks in round or oval shapes. 10. En tresse: fillet cut into 3 parts and then folded to form a plait. 11. En longnette: fillet cut into two resembling a pair of monocles. Semester V: Unit 1: Chapter 1.4 BASIC METHODS OF COOKING Cooking methods are classified as `moist heat’ and `dry heat’ Moist-heat methods are those in which the heat is conducted to the food product by water (liquid) or steam. Dry-heat methods are those in which the heat is conducted without moisture, that is, by hot air, hot metal, radiation or hot fat. We usually classify dry heat methods into two categories: with fat and without fat. Different cooking methods suit different kinds of foods. For example, some meats are high in connective tissue and will be tough unless the tissue is broken down slowly by moist heat. Other meats are low in connective tissue and are naturally tender. They are at their best and juiciest when cooked with dry heat. There are many factors to consider when choosing a method of cooking for meat, fish, poultry and vegetables, such as the flavor and appearance imparted by browning, the flavor imparted by fats and the firmness and delicacy of the product. MOIST HEAT METHODS TO BOIL MEANS to cook in a liquid that is bubbling rapidly and is greatly agitated. Water boils at 212 F (100 C) at sea level. No matter how high the burner is turned, the temperature of the liquid will go no higher. Boiling is generally reserved for vegetables and certain starch products. The high temperature would cause protein foods to toughen (meats and fish) and the rapid bubbling would break up delicate products. TO SIMMER MEANS to cook in a liquid that is bubbling very gently. Temperatures are generally 185-205 F (85 - 96 C). Most foods cooked in a liquid are simmered. The high temperatures and agitation are detrimental to most foods. TO POACH MEANS to cook in a liquid, usually a small amount that is hot, but not actually bubbling. Temperature is about 160 - 180 C (71 - 82 ). Poaching is used to cook delicate foods such as fish and eggs. It is also used to partially cook variety meats to get rid of odors and undesirable flavors which can be eliminated by poaching and which will firm up the product before the actual cooking. TO BLANCH MEANS to cook an item very briefly, usually in hot water, but sometimes, as in the case of French fries, in hot fat. There are two ways of blanching in water: a. Put the item in cold water and simmer for a few seconds and then plunge into cold water. b. Place the item in rapidly boiling water, bring the water back to a boil, remove the item and cool rapidly. A rule of thumb, for when a food has to be simmered or poached, the liquid should first be brought to a boil to compensate for the loss in temperature when the food is introduced. The heat is then adjusted to maintain a steady temperature. STEAMING To steam means to cook foods by exposing them directly to steam. Steaming also refers to cooking an item tightly wrapped or in a covered pan, so that it cooks in the steam formed by its own moisture. This method is usually referred to as en papilotte, where the food is wrapped in parchment or foil. `Baked’ potatoes wrapped in foil are actually steamed. Steam at normal pressure is 212 F (100 C), the same as boiling water. However, it carries much more heat than boiling water and cooks very rapidly. Cooking times must be carefully controlled to avoid overcooking.4. A pressure steamer is a pressure cooker that holds steam under pressure. The temperature of the steam then goes higher than 212 F (100 C) Steaming is widely used for vegetables. It cooks them rapidly without agitation and minimizes the nutrient, color and flavor loss normally associated with boiling. STEWING Cooking food in its own sauce is called as Stewing. To stew means to cook pieces of meat or fish or vegetables using fairly large amounts of liquids. 1. The food items are normally cut into small cubes. Tougher cuts of meat and harder vegetables are cooked by this method. 2. The liquid is normally at simmering point and is enough to just cover the entire foodstuff. 3. In stewing, a lot of the nutrients, flavor and taste of the food item is transferred to the liquid. Stewing is almost the same as simmering and the principles are the same. Simmering refers to a preliminary method of cooking whereas stewing refers to the making of a dish. BRAISING Braising is a combination of Roasting and Stewing. 1. Braised meats are normally browned first using a dry heat method such as pan frying or searing. This gives a desirable appearance and color and flavor to the product and to the sauce. 2. Braising also refers to cooking some vegetables such as cabbage and leeks, without the preliminary browning. 3. Food being braised is not completely covered with liquid during the cooking process. The top of the product is normally cooked by steaming. 4. In the braising of meats, usually large joints or whole birds (like chicken, duck) are cooked in this method. DRY HEAT METHODS ROAST & BAKE To roast and to bake means to cook foods by surrounding them with hot dry air, usually in the oven. Cooking on a spit is also referred to as roasting. Roasting usually applies to meat and poultry, fish. Baking applies to bread, pastries and cakes & cookies. 1. Cooking uncovered is essential to roasting. Covering holds in steam, changing the process from dry to moist heat cooking. 2. Meat is usually roasted on a rack. This rack prevents the meat from simmering in its own juices and fat. It also allows hot air to circulate around the meat. A rack of roughly cut vegetables could also be used. 3. When roasting in a conventional oven, the cook should allow for uneven temperatures in the different parts of the oven by occasionally shifting the position of the product. Usually the back of the oven is hotter as heat is lost near the door. BROILING To broil means to cook by radiant heat from above. A low intensity broiler is called a salamander and is used for browning the top of dishes and provides some melting before the service PAN BROILING Pan – broiling is like griddling, except it is done on a frying or sauté pan or skillet instead of on a griddle surface. Fat must be poured off as it accumulates, or the process would become pan- frying GRILLING Grilling is done on an open grid over a heat source, which may be charcoal, an electric element or gas heated. Moving the food items from hotter to cooler places on the grill regulates cooking temperatures. Grilled items must be turned over once during the cooking process to ensure even cooking. GRIDDLING Griddling is done on a solid cooking surface called the griddle, with or without small quantities of fat. To prevent sticking. The temperature is adjustable and is around 350 F/177 C. this is much lower than on a grill. In addition to meats, items such as pancakes and eggs can be cooked on a griddle. Grooved griddles have a solid top with raised ridges and are designed to cook like grills and leave desirable marks on the surface of the food. Although they may appear the same as food cooked on the grill, meats cooked on the griddle do not have the charcoal- grilled flavor imparted while cooking on a grill. DRY HEAT METHODS USING FAT SAUTE To sauté means to cook in small amounts of fat. The French word sauter means `to jump’, referring to the action of tossing small pieces of food on a sauté pan. However, larger slices of meat or vegetables could be sautéed without actually tossing. 1. Note these two important principles: a. Preheat the pan before adding the food to be sautéed. The food must be seared quickly, or it will begin to simmer in its own juices. b. Do not overcrowd the pan or else the temperature will lower. 3. Meats to be sautéed are often dusted with flour to prevent sticking and help achieve uniform browning. 4. After sautéing, a liquid such as stock or even wine or water is swirled in the pan to dissolve browned bits of food sticking to the base or the sides. This is called deglazing. The liquid becomes part of the sauce that is served with the foodstuff. PAN FRYING (Shallow Frying) To pan – fry means to cook in a moderate amount of fat in a pan over moderate heat. 1. Pan-frying is similar to sautéing, except that more fat is used and the cooking time is longer. Larger items are used and it not possible to toss them. 2. Pan-frying is normally done over lower heat than sautéing, because larger pieces are being cooked. 3. The amount of fat used depends on the food being cooked. Only a small amount will be required for eggs, but meat and fish items would require a bit more. 4. Most food items would be required to be turned over at least once for even cooking. DEEP FRYING To deep fry means to cook food submerged in hot fat. Many foods are dipped in a breading or in a batter before frying. This forms a protective coating between food and fat and helps give the product crispness, color and flavor. Most foods are fried at 350 to 375 F (170 to 190 C). Frying at too low a temperature usually causes excessive greasiness in fried in fried foods. PRESSURE FRYING Pressure frying means deep-frying in a special covered fryer that traps the steam given off by the food being cooked and increases the pressure inside the kettle. Pressure frying requires accurate timing, because the product cannot be seen while it is cooking. In a standard fryer, even though the fat may be at 350 F (175 C) the temperature inside the food will not rise above 212 F (100 C), the boiling point of water. In a pressure fryer, this temperature is raised and cooks the food much faster without excessive browning. At the same time, the fat temperature could be lower (325 F/165 C). Unit 1: Chapter 1.5 STOCKS DEFINITION: - Stock is a flavored liquid, which forms the basis of many dishes, particularly soups and sauces. Stock is prepared by simmering particular vegetables or meats along with herbs in water, to extract flavor. CLASSIFICATION: - Stocks 1. Fond de Cuisine (Kitchen Stock); Fond means „bottom‟ or „foundation‟. 2. Fond de Legumes (Vegetable Stock). Also known as Neutral stock or Fond maigre; simmered for 30-40 minutes. 3. Fond Blanc (White Stock) made from chicken, beef or veal bones; simmered for 3 hours. a. Fond Blanc de Mouton : - White Mutton Stock b. Fond Blanc de Volaille: - White Chicken Stock c. Fond Blanc de Veau: - White Veal Stock 4. Fond Brun or Estouffade(Brown Stock) made from chicken, beef or veal bones; simmered for 6 hours 5. Fond de Poisson or Fumet (Fish Stock) made from non oily fish bones ; simmered for 30-40 minutes 6. Fond de Champignon (Mushroom Stock) made from roughly chopped mushrooms ; simmered for 30-40 minutes 7. Fond de Gibier: - Game Stock CULINARY TERMS ASSOCIATED WITH STOCK: - 1. Bouquet garni / Faggot: - A bundle of herbs and aromatics tied within sections of leek with cooking twine and simmered in stock to add flavor and aroma. Can also add celery, fresh thyme, parsley stems and bay leaves. 2. Sachet de Epices: - A small cheesecloth sack containing herbs and spices used to flavor stocks, translates literally to “a bag of spices”. 3. Mirepoix: - Roughly cut vegetables like onions, carrots and celery in the ratio of 50:25:25 respectively. 4. Depouiller: - day – poo – yay; This term signifies the process of skimming a stock for the first time while it is simmering. 5. De-glazing: - A technique by which liquid is poured into the pan and heated, stirred with a wooden spoon to remove the caramelized residue after roasting the meats and vegetables, and then adding the floating residue to the simmering stock. 6. Broth / Bouillon: - When any meat, poultry, game or fish stock is simmered with a fresh round of nutritional and aromatic ingredients, the result is an ultra clear, highly flavored broth.  7. Consommé: - Clarified clear stock or broth is known as consommé. Clarification takes place by adding egg whites and minced meat to the simmering stock or broth. 8. Aspic: - When a consommé is reduced by 30%, this reduction effectively increases its gelatin content and flavor. Combined with a wine such as Madeira, Port or Sherry, consommé gets converted to Aspic. Aspic is used to coat individually served foods such as pate, poached eggs, cold cuts etc. 8. Glazes : - When a consommé is reduced by 90% to such a consistency that it coats a wooden spoon evenly when dipped in the reduced consommé, the final product obtained is known as a Glaze. Glaze Uses: - Glazes serve four basic purposes in cooking. In most cases, there are advantages to be gained from using a glaze instead of an essence. 1. Glazes give a brilliant shine and moist coating to a finished dish. 2. They reinforce the quality and tone of sauces. 3. Glazes strengthen the flavour and body of preparation made from weak stock. 4. Glazes can act as sauces when used properly buttered or creamed to match the dish they are to be used with. 9. Essences: - An essence is made by simmering a liquid with the addition of an aromatic ingredient. Typically essences are created using celery, garlic, mushrooms, tarragon and truffle. Liquid + aromat are reduced by 75% and the essence is used to impart finishing touches to the particular dish. E.g. Celery essence is used to finish cream of celery soup. 10. Remouillage: - ray – moo – yay; A second stock preparation, prepared using the same ingredients of the first stock. This results in a weak stock but is flavorful than water. It can be used to cook products which require a mild flavor. 11. Court Bouillon - Court bouillon is not actually a stock preparation. However, it is used in a similar manner. It is a flavorful poaching liquid used for fish and shellfish and some other items, such as sweetbreads. A court bouillon is made up of these elements: Aromatics and spices; salt, and liquid. The mixture is not complete in nutritional elements. The flavor of the bouillon is created when fish are poached in it, it is then reduced and added to the sauce or possibly kept for future poaching. BASIC RECIPE FOR 1 LITRE STOCKS: - BROWN FISH INGREDIENTS VEGETABLESTOCK WHITE STOCK STOCK STOCK Onions 100g. 100g. 100g. 100g. Carrots 50g. 50g. 50g. 50g. Celery & Leeks 50g. 50g. 50g. 50g. Bones - 500g. 500g. 400g. Peppercorn 2g. 2g. 2g. 2g. Cloves 2g. 2g. 2g. 2g. Bayleaf 2g. 2g. 2g. 2g. Butter - - - 15g. PRINCIPLE STEPS DURING PREPARATION OF STOCK The principle steps in producing stock are: 1. Start with cold liquid. 2. Allow natural clarification to occur. 3. Skim carefully. 4. Simmer, do not boil. 5. Do not add salt whilst preparation of stocks COLD LIQUID TO START Beginning with a cold liquid prevents the sealing of the items. This makes it possible to release the flavours of the food, enhancing the liquid. This is a form of cooking by interchange. The flavours of meat, bones, poultry, etc. are transferred to the liquid surrounding them. This interchange occurs whether the bones and vegetables are browned or not. However, when they are browned an additional flavour is added. This is caused by the caramelization of the natural sugars, which occurs during browning. It adds a richness of flavour and colour, not achieved otherwise. NATURAL CLARIFICATION A high quality stock has a clear clean appearance. This requires that it be clarified. Pouring the cooked stock through a fine sieve is not the kind of clarification that we mean here. It is the removal of the many minute particles, which form, in the cooking process. Albumin is a protein complex found in muscles, blood, milk, egg white, and many vegetable tissues, such as leeks. It is soluble only in cold water. Albumin is valued for its property of clarification by coagulation (forming a mass) when exposed to heat. The slower the application of heat, the better the removal of cloudiness from liquid. Bringing stock slowly to a boil gives the albumin time to pass into the solution. As its proteins coagulate, they attract particles in the liquid. The action is similar to that of a magnet. However, as with the magnet, when disturbed they will drop the particles. Cloudiness normally is the result of stock being boiled for too long and fast over high heat. This extended boiling breaks down the texture of the bone fibers. When this happens, the particles become blended and suspended in the liquid. This makes it difficult, if not impossible, to clarify. A slight amount of cloudiness is normal in stock. SKIMMING As the stock cooks and the albumin coagulates, fat and scum will rise to the top of the pot. It is important to remove all of it. This removal is called skimming, carefully lifting fat and scum from the surface. The mirepoix of vegetables is finely cut for the best flavour extraction. This and the aromatics float on the top of the pot. This can make it difficult to skim properly. To make it easier to skim, add the mirepoix and the aromatics after about ¼ of the cooking time has lapsed. The largest accumulation of fat and scum will occur in the early cooking of the stock. Once the mirepoix and aromatics are added, do not skim unless necessary. Let the stock cook undisturbed. SIMMERING Stocks should always be simmered never boiled as boiling creates turbulence which will break up the scum and fat. This makes it difficult to skim the stock. The fast rolling action also does not allow the albumin to gather the fine particles and thus making the stock cloudy. Semester V: Unit 1: Chapter 1.6 SAUCES DEFINITION Sauce is a flavorful liquid or semi-liquid, served with food to add moistness, nutrition and flavor to the dish. Sauce is a French word taken from the Latin salsus, meaning salted. A Saucier is responsible for all preparation of Sauces. CLASSIFICATION OF SAUCES MOTHER SAUCES BUTTER SAUCES PROPRIETARY CONTEMPORARY SAUCES SAUCES ROUX BASED Clarified Butter Sauces which are Also known as „New Bechamel sauce Beurre Meuniere readymade and World Sauces”. Veloute sauce Beurre Noisette available in the These are healthy and Tomato sauce Beurre Noir market off the use less butter and Espagnole sauce shelf. cream. EMULSION SAUCES COMPOUND BUTTERS E.g. Soya Sauce, E.g. Pesto, Mayonnaise Shallot, Maitre d‟hotel, HP Sauce, Chimichurri, Harissa Hollandaise: Marchand de vin, Worcestershire etc. Bercy, Chateaubriand, Sauce, Tobasco Sauce, LP Sauce MISCELLANEOUS SAUCES Gravies, Reductions, Nut Sauces, Sweet and Sour Sauces SAUCE LIQUID THICKENING SEASONING FLAVORING AGENT AGENT AGENT Onion, clove, bay BECHAMEL Milk Roux Blanc Salt and Pepper leaf & nutmeg Tarragon, mirepoix VELOUTE Chicken Stock Blond Roux Salt and Pepper & sachet de epics Tomato & mirepoix ( TOMATO Veg. Stock Roux Brun Salt and Pepper sometimes Basil) Bouquet garni, tomatoes & red ESPAGNOLE Brown Stock Roux Brun Salt and Pepper wine Salt, Pepper, Cayenne pepper & Lime Juice & HOLLANDAISE Clarified Butter Egg Yolk Onion Tarragon Salad Oil & MAYONNAISE Egg Yolk Salt and Pepper Mustard powder Vinegar USES/ IMPORTANCE OF SAUCE: - 1) Sauces enhance the Visual Appeal of a dish 2) Sauces render Texture to the meal. 3) Sauces increase the succulence of the meat/fish/vegetable. 4) Sauces impart Flavor to the dish. 5) Sauces also increase the Nutritional Value of the dish. THICKENING AGENTS: - 1. Roux: - Equal quantities of fat & flour, cooked together. a. Roux Blanc / White Roux / 1st. stage Roux b. Blond Roux / Light Brown Roux / 2nd. Stage Roux c. Roux Brun / Brown Roux / 3rd. stage Roux 2. Beurre Manie: - Equal quantities of fat & flour mixed together, uncooked. 3. Liaison: - One part of egg yolk and three parts of cream, whisked together. 4. Slurry: - A mixture of cornstarch, potato flour or arrowroot mixed with water to a fine paste. 5. Butter: - Cold butter when whisked in a hot sauce gives shine and thickness. 6. Vegetable or Fruit Purees: - Starch from certain vegetables and fruits naturally thicken a sauce. 7. Cream & Yoghurt: - Used to thicken due to their high fat content and helps towards finishing certain dishes. 8. Blood: - Dishes that use blood as thickening agents are known as “Jugged”. 9. Coral & Tomalley: - Means ovary & liver of a lobster, blended with whole butter or cream. CULINARY TERMS USED IN SAUCE PREPARATION: - 1) Roux: - Equal quantities of fat & flour, cooked together. 2) Beurre Manie: - Equal quantities of fat & flour mixed together, uncooked. 3) Clarified Butter: - Butter melted on a low flame to separate solids and then strained to get a clear butter. 4) Au Jus: - meaning "with juice" describes the serving of meat, most often beef, with the natural juices that were produced while the meat was being cooked. 5) Jus: - Also known a demi-glaze. It is reduced equal parts of brown sauce & brown stock till it is thick and glossy. #) Instead of adding brown roux to a brown stock, the stock is reduced till it thickens naturally. Such kind of sauce is known as “Jus”, which is more flavorful than the brown sauce with brown roux. 6) Jus Lie: - A French term refers to meat juice that has been lightly thickened with a either arrowroot or cornstarch. 7) Jus roti: - A mix of tomato puree, cabernet sauvignon vinegar, honey and soy sauce. 8) Slurry: - A mixture of cornstarch, potato flour or arrowroot mixed with water to a fine paste. 9) Liaison: - One part of egg yolk and three parts of cream, whisked together. 10) Cloute / Pique: - Onion studded with clove and bay leaf, used for flavoring béchamel. 11) Jugged: - Dishes that use blood as thickening agents are known as “Jugged”. 12) Sabayon: - A sabayon is made by beating egg yolks with a liquid over simmering water until thickened and increased in volume, (the liquid can be water, butter, champagne or wine is often used for a savory sabayon.) The sabayon must not get too hot during cooking or it will become grainy: if it begins to feel warmer than body temperature, remove the pan briefly from the heat, beating continuously, until the mixture cools. Then return the pan to the heat and continue cooking. Sabayon may be served warm or cold; a cold sabayon is beaten off the heat until cooled. 13) Emulsion: - An emulsion is a mixture of two or more immiscible (unblendable) liquids. One liquid (the dispersed phase) is dispersed in the other (the continuous phase). 14) Double Boiler: - A double boiler is a stovetop apparatus used to cook delicate sauces such as beurre blanc or to melt chocolate without burning or seizing. It is a double-decker saucepan with an upper vessel that fits into a lower pot. One fills the bottom with boiling water and places the food to be cooked in the top one. The top pot is kept above the boiling water and heated only by steam, but tight fitting of the two pots prevents steam from escaping. SAUCE STANDARD RECIPES 1. BECHAMEL: - This French sauce consists of milk and is thickened with white roux. Marquis Louis de Béchamel(1603-1703), a seventeenth century financier who held the honorary post of chief steward of King Louis XIV‟s (1643-1715) household, is said to have invented béchamel sauce when trying to come up with a way to eat dried cod. Yield – I Ltr recipe INGREDIENT QUANTITY UNIT Clarified Butter 100 g. Refined Flour 100 g. Milk 1000 ml. Onion studded with bay leaf & Clove (Cloute) 01 Pc. Nutmeg grated 02 g. Salt 10 g. White Pepper pwd. 02 g. Method 1) Boil milk with cloute, strain and cool the milk. 2) Make white roux. 3) Add cold milk and keep stirring with a wooden spoon to ensure no lumps are formed. 4) Cook till the sauce thickens. 5) Add the seasonings and flavoring. DERIVATIVE INGREDIENTS USES Mornay (Cheese sauce) Béchamel + grated Gruyere Poultry, Fish, Vegetable & pasta dishes Crème ( Cream sauce) Béchamel + fresh Cream Eggs, Poultry, Fish & Vegetable dishes Béchamel cooked with chopped onions & strained + Soubise ( Onion sauce) fresh Cream To accompany eggs, veal & lamb dishes Béchamel + chopped Onions+ Oignons ( Onion sauce) fresh Cream To accompany eggs, veal & lamb dishes Béchamel + cooked curry powder + chopped onions + Indienne ( Curry sauce) chopped tomato To accompany eggs, fish & vegetables. 2. VELOUTE: - This French sauce literally means „velvet‟. It is a light blond colored sauce made from chicken, fish or veal stock, thickened with a blond roux. (YIELD: I litre) INGREDIENT QUANTITY UNIT Clarified Butter 100 g. Refined Flour 100 g. Chicken / Fish / Veal Stock 1000 ml. Sachet de Epices(Optional) (Thyme+ Bay leaf + 01 sachet Parsley stem+ Garlic clove + Black peppercorn whole) Salt 10 g. White Pepper Powder 2 g Method 1) Make blond roux. 2) Add cold stock stirring continuously to avoid lumps. 3) Add sachet (Optional) and cook for 15 minutes on a medium flame. 4) Add the seasonings as required. P.N.: - Veloute can be enriched by adding a liaison. DERIVATIVE INGREDIENTS USES Allemande (mushroom Veloute + chopped mushrooms + Used in veal, vegetables & sauce) liaison poultry dishes Supreme Veloute simmered withchopped Used for poultry & game strained mushroom sauce) mushrooms &strained + liaison birds dishes Veloute + cooked & strained To accompany eggs, fish, Aurore ( tomato sauce) tomato puree veal& poultry Fish Veloute + lobster butter + To accompany white fish Cardinal ( Seafood sauce) fresh cream & lobster 3. ESPAGNOLE: - It is a French sauce. The term „Espagnole‟ means Spanish in French. It is believed that the finest ham and tomatoes used in this sauce preparation came from Spain and hence the name. It is a brown sauce thickened with brown roux. (YIELD: - 1 litre) INGREDIENT QUANTITY UNIT Clarified Butter 100 g. Refined Flour 100 g. Brown Stock 1000 ml. Sachet de Epices (Optional) (Thyme+ Bay leaf + Parsley stem+ Garlic clove + Black peppercorn whole) 01 sachet Red Wine 25 ml. Tomato Paste 25 g. Oil (Optional) 05 ml. Mirepoix (Optional) 75 g.  Salt 05 g. White Pepper pwd. 02 g. Method 1) Make brown roux. 2) (Optional: - Heat oil and brown the mirepoix on a medium flame.) 3) Add tomato paste and cook further. 4) Deglaze with red wine and add the stock. 5) Add sachet and simmer for 30 minutes. 6) Add the brown roux to the hot liquid and keep stirring to avoid lumps. 7) Add the seasonings as required. DERIVATIVE INGREDIENTS USES Demi – Glaze (Jus) Equal parts of Brown Sauce + Accompanies red meats brown Stock, reduced to half Bigararde ( Orange Sauce) Demi-glaze + reduced red Used for duck dishes wine + orange juice + red currant jelly(optional) Diable ( Devil sauce) Demi-glaze + reduced white To accompany roast & grilled wine & vinegar + cayenne Meats (optional) Madeira ( Wine sauce) Espagnole + Madeira wine Offal, beef fillet, veal, ham. 4. TOMATO: - Tomato sauce is more commonly associated with Italian cuisine, particularly as an accompaniment to pasta. The traditional French recipe included pork, which converts this healthy veg. sauce into a non veg. version. (YIELD: - 1 litre) INGREDIENT QUANTITY UNIT Clarified Butter 50 g. Refined Flour 50 g. Olive Oil 25 ml. Chopped Onions 50 g. Chopped Garlic 10 g. Tomato Concasse (de-skinned, de-seeded & chopped) 1000 Gm. Tomato paste(Proprietary)(Optional) 40 g. White Wine 25 ml. Torn Basil 5 g. Salt 05 g. White Pepper pwd. 02 g. METHOD: -  1) Prepare Brown Roux 2) Heat olive oil and sauté garlic and onions. 3) Add tomato paste (optional) and cook for 10 minutes. 4) Add tomato concasse and half white wine, cook covered for 20 minutes. 5) Add the seasonings as required and add torn basil & half of the white wine in the last 5 minutes of the cooking process. DERIVATIVE INGREDIENTS USES Brettone Tomato sauce + sautéed chpd. Egg, Fish & Shell fish Onions + reduced white wine+ butter + chpd. parsley Tomated Chaudfroid Tomato sauce + Aspic jelly Cold chicken, eggs. Provencale Thin Tomato sauce + sautéed Cold sauce served with cold sliced mushrooms + meat cuts chopped.Parsley + garlic + tomato concasse + sugar Portugaise Tomato sauce + White Wine Egg, Fish & Shell fish +Tomato concasse + garlic Italianne Tomato sauce + demi-glaze+ Served with offal‟s like brain, chopped shallots +mushrooms liver and with lamb cutlets. + lean ham Barbecue Tomato sauce + ketchup + Served with all barbecued vinegar + sugar Meats 6) HOLLANDAISE: - This is a Dutch sauce. Hollandaise is a French word which means “Dutch style”. It is thickened with the emulsification of a warm sabayon of egg yolk with melted clarified butter. It is warm, yellow, rich sauce which can be held warm till service to max. 1 hour. If Hollandaise curdles, add a spoonful of hot water into the emulsion and whisk again. Else, whisk 1 egg yolk with 1 tsp. warm water on a double boiler. (YIELD: - I litre) INGREDIENT QUANTITY UNIT Clarified Butter 900 g. Egg Yolks 07 Nos. White Vinegar 07 ml. Finely chopped Onion 15 g. Torn Tarragon leaves 03 Nos. Crushed Black Peppercorn 05 Nos. Water 10 ml. Salt 05 g. White Pepper pwd. 02 g. Method 1) In a pan, reduce vinegar, chopped onions, tarragon and crushed peppercorn to half. 2) Take the pan off fire, add 10ml. water, strain this liquid and allow cooling till room temperature. 3) Combine the reduced liquid with egg yolk and whisk on a double boiler to a ribbon stage. 4) Add melted clarified butter in a thin stream and continue whisking until a thick sauce is formed. 5) Add the seasonings and hold it warm, use within max. 1 hour. DERIVATIVE INGREDIENTS USES Maltaise ( Orange sauce) Hollandaise + Juice of blood To accompany vegetables oranges + blanched julienne of orange zest Mousseline ( Cream sauce) Hollandaise + whipped double Used for fish, chicken, Cream sweetbreads & vegetables Moutarde ( Mustard sauce) Hollandaise + Dijon Mustard To accompany Eggs & Fish Béarnaise Hollandaise +tarragon+chopped Fish, Steaks & Eggs shallot+ground pepper Choron ( Tomato sauce) Béarnaise + cooked tomato To accompany eggs & fish Puree 6) MAYONNAISE: - The invention of this sauce‟s name is probably due to „manier‟ (meaning to stir) or „moyeu‟(referring to the middle of the egg). Mayo is a cold emulsified sauce. The key is to keep all ingredients at room temperature including the clean dry bowl. This is a cold sauce used as a base for salads, sandwich fillings or as a snack dip. Mayo will curdle if: - a) Oil is added too quickly b) Oil is cold c) Sauce is not whisked properly or continuously d) If the yolks are stale. Rectification of Mayo:- a) In a clean dry bowl, add 5ml. boiled water and gradually whisk the curdled sauce. b) Take a fresh yolk, thin it slightly with 2.5 ml. cold water, whisk well before gradually whisking in the curdled sauce. (YIELD: - I litre) INGREDIENT QUANTITY UNIT Egg Yolk 7 Nos. Oil (preferably salad oil) 1000 ml. Mustard powder / paste(preferably Dijon mustard) 05 g. White Vinegar 05 ml. Salt 05 g. Castor Sugar 02 g. White Pepper pwd. 01 g. Method 1) Combine yolks & vinegar in a round bowl. 2) Add oil continuously drop by drop, whisking all the time. 3) Whisk till a stabilized emulsion is formed and it stands in firm peak. 4) Add seasonings (salt, sugar & pepper) & flavorings (mustard) as required.  DERIVATIVE INGREDIENTS USES Aioli ( Garlic sauce) Mayonnaise + pounded garlic Fish soups, eggs & vegetable Dish Chantilly ( Cream sauce) Mayo + stiffly beaten whipped Used for veg. salads Cream Verte ( Green sauce) Mayo + puree of blanched Fish, eggs & vegetables spinach, watercress(optional) & parsley Cocktail Mayo + chopped shallots To accompany Seafood cooked in wine(optional) + Tomato Ketchup + chopped tarragon(optional) + Brandy + Tabasco Tartar Mayo + chpd. Gherkins + Served as a dip sauce for fried chpd. Capers + chopped fresh fish dishes parsley Thousand Island Tartar sauce + tomato ketchup Served with vegetables CONTEMPORARY SAUCES 1) PESTO: - It is a popular sauce from Italy. Pesto means „paste‟. North Italy uses basil for pesto & South Italy uses tomatoes for pesto. METHOD: - In a food processor, blend 150g. Fresh Basil + 60g. Fresh flat Parsley + 45g. Pine nuts + 4 cloves of Garlic + 10g. Sea salt + 300 ml. Olive oil + 5g. Fresh milled Black Pepper + 25g. Parmesan cheese to a smooth paste. 2) CHIMICHURRI: - It is from Argentina, made in the same way as Pesto & pairs up well with Steaks, also known as „Steak sauce‟. METHOD: - Blend together 75g. Flat parsley + 2 crushed Garlic cloves + 2 small seeded & finely chopped Red Chillies + 2 tbsp. Wine Vinegar + 1 tsp. Chopped Oregano + 100 ml. Olive oil. Process all ingredients until a smooth sauce is obtained. 3) HARISSA: - A violently hot red pepper sauce from North Africa, used extensively in Moroccan cuisine. Harissa is a table condiment and is an essential accompaniment to couscous. METHOD: - Grind to a paste 25g. Red Chilly paste + 150g. Red Bell Pepper puree + 30g. Garlic + 2g. Oregano + 2 g. Marjoram + 1g. Thyme + 100ml. Olive oil + 2g. Coriander powder + 1 g. roasted Cumin powder. 4) SALSA DI NOCI: - In Liguria, a region of north west Italy, this sauce is pounded with addition of walnut and is traditionally served with a pasta called “Pansotti”, a pasta stuffed with local wild herbs. METHOD: - To prepare 300ml; mix and grind the following ingredients to a rough puree: - Crushed Garlic 2 cloves + 125g. Walnut blanched & skinned + 3 tbsp. fresh Breadcrumbs + 4tbsp. Olive Oil + 25g. Freshly grated Parmesan cheese & 4 tbsp. Sour Cream. 5) ROMESCO SAUCE: - Romesco (Catalan pronunciation: [ruˈmɛsku]) is a nut and red pepper-based sauce that originated from Tarragona, Catalonia. The fishermen in this area made this sauce to be eaten with fish. 6) Piri Piri Sauce - Piri piri sauce (used as a seasoning or marinade) is Portuguese in origin and is also "especially prevalent in Angola, Namibia, Mozambique and South Africa". It is made from crushed chillies, citrus peel, onion, pepper, garlic, salt, lemon juice, bay leaves, paprika, pimiento, basil, oregano, and tarragon. 7) Sambal - Sriracha fans should try this Indonesian favorite that combines peppers, herbs, citrus, and fish sauce. Traditionally made with a mortar and pestle, it‟s chunkier and less acidic than many southeast Asian hot sauces while still packing a mean punch. Semester V: Unit 1: Chapter 1.7 SOUPS Soup is derived from the Latin word „ SOP‟ which means bread. The old French term „souppe‟ also means bread. Bread is the staple food, but in order to have bread a liquid is necessary to moisten the bread so that the same could be eaten with ease. Bread alone if eaten is too dry and makes one feel thirsty. Hence in olden days a liquid is often served with the bread, which in course of time is termed as „soup‟ as we know today. Butter, which is served always with the bread, too serves the same purpose even though a liquid/soup is preferred, in addition. Now the soup has gained much more importance than the “sop‟ or bread, the staple food. A soup is defined as a liquid of varying consistency, which is made from meat, fish, poultry, game, cereals, and or vegetables and is served in a thin, thick or in a pureed form with or without inclusions in it. Soup is a liquid food consisting of any meat, seafood, poultry, game, cereals, vegetables, etc. they play an important role on the menu and are regarded as appetizers as they stimulate the appetite for heavier foods to follow. On the menu they are served as the first course, if Horsd‟oeuvre are not being served. If horsd‟oeuvre is served then the soup is served as the second course. Stock is the basis of all good soups Parts / Structure of a soup:- All the soups have the following four major parts namely, Liquid: A stock is the main basis of a soup. Thickening Agent: A roux, slurry, cereals, root vegs, pastas, liaison; gelatin (in case of consommés) etc gives the right consistency or strength to a soup. Body: This is the main ingredient or ingredients, which is used to prepare a soup. A number of soups derive their names, the flavors and qualities from the main ingredient used in the preparation of the soup. For example: tomato soup, chicken soup, pumpkin soup etc. Garnish: The ingredient, which is used sparingly to increase the eye appeal and presentation of the soup. Garnish need not necessarily increase or contribute to enhance the taste of the dish. For e.g. parsley, swirl of cream, cheese, paprika, croutons, etc. Classification of Soups. SOUPS THIN THICK COLD SPECIALITY Puree National Clarified/Passed Not Clarified/Not Passed Cream International Consommé Broth/Bouillon Veloute Chowder Bisque THIN: Clear soup prepared from beef chicken, fish or game stock is garnished with a variety of ingredients. Some hotels refer clear soups for any broth, bouillon or coulis. In such cases they use the term double consommé for differentiate consommé from other clear soups. Consommé is originated from the word “consummate” which means bring completion or perfection. This type of soups are made to perfection by using a „clear meat‟ for clarification which consists of egg white, minced lean meat, mirepoix vegetables vinegar, and other seasonings and flavourings. The soup thus prepared will be very clear, with full-bodied meaty flavour and pleasing colour. The soup gets its name from the additional cooked ingredient used in it as garnish and usually added to it at the end. Sometimes it is named after historical figures, people or events in the form of accompanying garnish. Consommé should be sparkling clear and well flavoured. They can be served hot or cold. Consommé : Clear amber coloured.soup which is clarified with egg whites. Names after the garnish used in the soup. Cuts of vegetables such as brunoise, jardinière etc will also give name to consommé Consommés are served in soup cups garnished with decorative vegetables, custards, or even meats. Consommé is a hearty clear soup, so 180ml per portion should be served.  To make a double consommé, reduce the consommé to half on medium flame. Many variations of consommé are there in the world. Jellied consommé are double consommé mixed with little amount of gelatine (7 to 8 g/litre) and chilled. Since this will be heavy and rich soup only 140 ml should be served as a portion. Eg Beef consommé, vegetable consommé , tomato consommé. Clarification of consommé: Coagulation of proteins was an important subject in our discussion on stock making, because one of our major concerns was how to keep coagulated proteins from making the stock cloudy. Strangely enough it is the same process of coagulation that enables us to clarify stock to perfect transparency. Remember some proteins especially that called albumen, will dissolve in cold water. When the water is heated, they gradually solidify or coagulate and rise to the surface. If we control this process very carefully, these proteins will collect all the tiny particles that cloud the stock and will carry them to the surface. The stock is then left perfectly clear. If on the other hand we are not careful, these proteins will break up as they coagulate and will cloud the liquid even more, just as they can do when we make stock. Garnishes: Consommé Brunoise : garnished with small dices of cooked vegetables. Consommé Royale : garnished with dices of savoury egg custard. Consomme Julienne: garnished with juliennes of cooked vegetable Consomme Princess: garnished with asparagus. Consomme Celestine : garnished with strips of crepes/ pancakes Consomme Bretonne : garnished with juliennes of leeks, celery, onion, mushroom, chervil or parsley shreds. Consomme Carmen: garnished with tomato dices, pepper dices, plain boiled rice and chervil. Consomme Aileron: garnished with chicken wings (boned) Consomme Aurore: coloured with tomato puree and garnished with juliennes of chicken Consomme Alsacienne: garnished with fine pasta and served with profitroles stuffed with foiegras. 2. Broth/Bouillon Cooking cut vegetables and meat in clear white stock (beef, chicken or mutton) along with some cereals or pastas as thickening agents, makes broths. The vegetables and meat should not be overcooked nor should the stock be allowed to go milky due to over cooking or vigorous boiling, except those made with milk. Dried sippets can be served most broths. E.g. Bortsch, and Scotch broth. THICK SOUPS. 1. Puree: Usually made of a particular kind of fresh vegetable, or dried pulses and thickened by its main ingredient and strained. Fresh vegetables are first cooked in butter before adding the stock or water and dried pulses are cooked in water after overnight soaking or cooked by pressure cookers or steamers. Starchy vegetables like potatoes or cereals usually act as thickening and need no additional thickening, to prevent the puree from separating. The consistency should be like thick cream and the colour and flavour delicate. Often cream may be added to give a smooth consistency as well as to enrich the taste and texture. Puree soups are served with fried croutons. E.g. puree of peas, carrots, pumpkin, cauliflower, sweet corn etc. 2. Cream: Soup of creamy consistency, which is made with vegetable puree, fish, or poultry puree, mixed with béchamel/ white sauce or given a finishing with cream. The resultant soup should be very smooth and creamy. This soup contains 2/3 quantities of basic puree and 1/3 béchamel/white sauce. e.g. cream of chicken, mushroom, tomato, vegetable etc. 3. Veloute: Veloute in French means 'Velvet' so it should have a velvety and smooth consistency. Veloute are soups made from white stock and blonde roux, finished with liaison of egg yolks and cream. Generally half basic veloute and ¼ puree, ¼ stock or white consommé are added to dilute the mixture of puree and veloute to the correct consistency and finished with cream and egg yolk to enhance taste and texture. E.g. chicken veloute, celery veloute, etc. 4. Chowder: American origin soup, resembling a stew. Usually made from shell fish (mollusk) like clams, oysters, mussels, scallops, etc. these may be prepared from meat or vegetables too. They are heavy soups. They can be milk, stock or tomato based. Crackers are generally added just before serving. e.g. Clam Chowder, Oyster chowder etc. 5. Bisque: Another American origin soup, based or prepared from shell fish (crustaceans) like prawns, shrimps, lobster, etc. These are shellfish puree soups, thickened with rice or cream with small particles of cooked shellfish floating in it. A small amount of wine is added to enhance the flavour. These soups can even be served flambéed. E.g. Cray fish bisque, lobster bisque. SPECIALITY OR NATIONAL SOUPS: There are many varieties, cold or hot, thin or thick soups. As they have different origins they have been placed in a special category. These are soups that are originated in a certain locality and are associated with that particular place. In some cases these soups have a great tradition. E.g. New England Clam Chowder. Cream Crecy ( Carrot soup) originated when nothing was available at site Battle of Crecy. Most of the national soups are unpassed (not strained) soups.  Minestrone -- Italy. Is a broth  Petit Marmite – France (A close relative of pot au feu, petite marmite is a delicious soup consisting of a variety of meats and vegetables simmered in stock, then served all together in individual bowls. A petite marmite is a small bowl in France, so the dish is named after the vessel)  French Onion Soup -- France. is a type of soup usually based on meat stock and onions, and often served gratinéed with croutons and cheese on top or a large piece of bread.  Scotch Broth -- Scotland. (the principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables such as carrots, rutabagas – type of turnip and dried pulses, most often split peas and red lentils. Cabbage and leeks are often added shortly before serving to preserve their texture, colour and flavours.)  Cock – a - Leekie -- Scotland. Is a broth  Mulligatwany -- India/ SriLanka.  Waterzooi -- Belgian Fish Soup  Avgolemono -- Greece. (soups made with egg yolk and lemon juice mixed with broth)  Linzen Souppe -- Germany.  Vichyssoise -- America or France  Manhattan Clam Chowder -- America.  Bortsch -- Russia.  Gazpacho --Spain.  Miso Soup - Japan COLD SOUPS: Those soups which are jellied by the natural gelatin in the meat stock or by the addition of gelatin powder or those that are thickened by a starch or puree. E.g. consommé madrilène, Vichyssoise (a rich cream of potato and leek soup served chilled, garnished, with chopped chives.) Bortsch (a Russian soup served hot or cold made from beetroots) Gazpacho (a cold cucumber, onion, tomato, puree soup). Chilling would dull the flavours and the soup would taste bland Cold soups are very popular and a summer menu is incomplete without it. Convenience soups Convenience soups are marketed in dried or frozen forms, in cans, bottles, in ready to use form or concentrated form. SPECIAL POINTS.  Good quality stock should be used.  If there is a heavy entrée or main course the soup should be thin.  If heavy soup is served, the portion size should be small.  Soup should not be very filling or consist of food particles that require much chewing.  Garnish should be small and dainty, so that it can be picked up easily by a soupspoon.  Serve hot soups piping hot and cold soups very cold or absolutely chilled.  A little sugar should be added to tone the acidity of the soup, before adding cream as it prevents curdling.  Accompaniments of the soup should be of crispy texture. E.g. various crackers, bread sticks, cheese croquettes or croutons. Portion size: Thin soups 200 ml. Thick soups 180 ml. Very thick or heavy soups 160 ml. COMMONLY USED GARNISHES FOR SOUPS Soup garnishes may be divided into three groups. Garnishes in the soup.  Major ingredients, such as the vegetables in clear vegetable soup, are often considered garnishes this group of garnishes also includes meat, poultry, seafood, pasta product and grain such as barley or rice. They are treated as part of the preparation or recipe itself, not as something added on.  Consommés are generally named after their garnish, such as consommé brunoise, which contains vegetable cut into brunoise shape.  Vegetable cream soup usually garnish with carefully cut pieces of vegetable from which they are made. Toppings Clear soups are generally serve without topping to let the attractiveness of the clear broth and the carefully cut vegetables speak for themselves. Occasional exceptions are toppings of chopped parsley or chives. Thick soups, especially those that are all one color, are often decorated with a topping. Toppings should be placed on the soup just before service so they won‟t sink or lose their fresh appearance.  Their flavor must be appropriate to the soup. Do not overdo soup toppings. The food should be attractive in itself. Topping suggestion for thick soups:  Croutons dices or other shapes made from bread, toast, pastry.  Profit roles prepared from choux paste they are miniature cream puffs may filled or used plain.  Cereals rice or barley  Cheese ball, or grated Parmesan served with croutons on one side.  Cream unsweetened whipped cream sour cream.  Meats usually small dices or juliennes.  Poultry same as meat  Sea food diced or flaked. Large enough pieces distinguishable.  Pastas noodles, spaghetti, other pasta product such as star letters, cornets, etc.  Vegetable cuts in various sizes, shape-juliennes, round slice, dices of spring vegetables.  Fresh herbs( parsley, chives),chopped.  Fried herbs, such as parsley, sages, chervils, celery leaves, leeks julienne. Accompaniments American soups are traditionally served with cracker. In additions to the usual saltines, other suggestions for crisp accompaniments are  Melba toast  Corn chips  Breads stick  Cheese straw  Profiterole‟s (tiny unsweetened cream puff shells)  Whole grain wafers Semester V: Unit 1: Chapter 1.8 SALADS Definition: - Salad is a composition of ingredients that can be raw, cooked or cold, usually served with a dressing and eaten as an appetizer or as a main course. Composition of a Salad: - 1) Base 2) Body 3) Dressing 4) Garnish SALAD DRESSING USES 1) Dressing heightens the flavor of a salad, making it more palatable & improves appearance. 2) Dressing is usually in a liquid or semi liquid form. 3) Dressing should improve the food value and should not be over powering to mask the flavors of the salad. TYPES OF DRESSINGS: The basic dressings are Mayonnaise, Vinaigrette or French dressing, lemon dressing, mustard cream and acidulated cream. Mayonnaise – is also known as basic cold sauce and has numerous derivatives. It is used for cold dishes, the coating of fish, meat, eggs, etc. Vinaigrette – can be made, in the French, English or American style. American – Equal quantities of vinegar and oil, seasonings and sugar. English – 1 part of oil and 2 parts of vinegar, mustard and seasonings. French – 3parts of oil and one part of vinegar and French mustard and seasonings. Italian – 4 parts Olive Oil to 1 part Vinegar, seasonings. Lemon dressing – same as vinaigrette using lemon juice instead of vinegar. Acidulated Cream – 3 parts thin cream and 1 part of vinegar or lemon juice, salt and pepper. Classification of Salads Simple Salads Compound Salads Vegetable Based Meat Based Fish Based Fruit Based 1. Simple Salads – Comprise of only one primary ingredient and another one or two ingredients used for garnish or dressing. Example: Beetroot Salad, Tomato salad, Cucumber salad with vinaigrette dressing. 2. Compound Salads – Comprise of two or more ingredients and can be classified as vegetable based, meat based, fish based and fruit based. Vegetable based Salads NAME OF INGREDIENTS DRESSING SALAD Caesar Salad Romaine/Cos lettuce Caesar + garlic + croutons+ dressing(coddled rendered bacon egg, olive oil, anchovies & grated parmesan) Coleslaw Juliennes of cabbage, Mayonnaise dressing carrot & capsicum Russian Salad Boiled diced Mayonnaise dressing potatoes, carrots, pineapple, green peas & French beans German Potato Potatoes, boiled and Reduced stock & Salad / Kartoffel sliced grainy mustard. Salat Fattoush Chiffonade of Iceberg, Vinaigrette dressing tomatoes, green peppers Meat based Salads NAME OF INGREDIENTS DRESSING SALAD Carmen Salad Chicken, rice, red Mustard dressing pimentos & green peas Hongroise Bacon julienne, Vinaigrette dressing lettuce, potato & paprika  Fish based Salads NAME OF INGREDIENTS DRESSING SALAD Tuna Salad Tuna meat, juliennes Mayonnaise of carrots, capsicum, dressing tomatoes & chopped capers. Nicoise Salad Blanched & strung Vinaigrette dressing French beans, boiled & quartered eggs, quartered tomatoes,kalamata olives, anchovy, vinaigrette dressing, capers & boiled diced potatoes. Fruit based Salads NAME OF INGREDIENTS DRESSING SALAD Waldorf Salad Diced Apples, celery, Mayonnaise chopped, blanched dressing de-skinned walnuts Japonnaise Diced Apple, diced Acidulated Cream pineapple, orange segments Dalila Diced Apple & Mayonnaise Banana dressing CULINARY TERMS FOR SALADS 1. Acidulated Cream: - 3parts thin cream and 1 part of vinegar or lemon juice, salt and pepper. 2. Balsamic Dressing; - Balsamic is an aged vinegar from Italy. 3 parts Olive oil emulsified with 1 part balsamic vinegar. 3. Blue Cheese dressing; - Lightly whipped cream mixed with blue cheese. 4. Emulsify: - Homogeneous mixture of 2 insoluble liquids created by agitation or blending. 5. Maceration: - Letting the ingredients infuse with flavorings for considerable amount of time. 6. Sour Cream: - Cream set into yoghurt by addition of yoghurt culture. 7. Yoghurt Dressing: - Drained yoghurt blended with herbs and flavorings, used as a dressing for Salads. Semester V: Unit 1: Chapter 2.1 BREAD There is a sense of mystery in watching basic ingredients like flour, water, sugar and salt respond to the power of yeast. The gluten stretches and expands as air pockets form. The sugar colours with the heat and become golden. What was simply a spongy mass miraculously becomes a veritable work of art, a very edible work of art. Components and their Contribution to Bread Making Bread is composed of various ingredients, each playing a particular role and contributing to the flavour and texture of the finished product. To be familiar and understand these ingredients is the first step in good bread making. 1. Yeast - It is a tiny living fungus that thrives on sweetness, warmth and moisture. Through the process of fermentation yeast acts on carbohydrates and turns them into carbon dioxide and alcohol. This carbon dioxide causes the rise in baked products. Alcohol evaporates during baking yet helps in development of flavour in the bread. 2. Flour - The main ingredient in any bread is flour, which gives it its structure. Wheat flour, with its rich protein called gluten, gives doughs their strength and elasticity. Gluten is capable of expanding greatly; thus creating a network of little pockets that trap the gasses produced by yeast that would otherwise escape. As discussed earlier, whole-wheat flour contains all of the wheat grain; i.e. bran, germ and endosperm. All-purpose flour contains only the endosperm, which yields the highest percentage of gluten. Bread recipes that use yeast must contain at least some white or whole-wheat flour to provide gluten. 3. Liquid - It is the liquid in the dough that turns into steam during baking. This steam helps create texture in the bread. Water, milk or even beer can be used in bread making. The difference in breads will stem form the components within the liquid. Milk will produce richer bread with a tender crust and a less grainy taste. The proportion of liquids to flour will vary from formula to formula and is caused by the composition of the flour used and the liquid. 4. Salt - It has three primary functions in bread dough, the first being improvement of the bread’s flavour and enhancement of the flavours of other ingredients. The second function is that it has an inhibiting effect on yeast fermentation. Salt reduces the gassing power of yeast, allowing the development of a uniform rise in the product. The third function is the strengthening and tightening of gluten in the dough. Thus salt, when used, should be in balance with the flour or results could be disastrous. 5. Sugar - This makes the dough rise quickly as well as helps brown the crust. Sugar should be used sparingly as too much will inhibit the action of yeast. Always follow the formula carefully. Granulated sugar is most commonly used, though other sweeteners like honey, molasses, corn syrup or brown sugar as well as raisins and dates can be used. They all add a different variety of flavour, texture and colour to the bread. 6. Shortening - It is often added to enrich bread, however it is not essential to any bread formula. Shortening gives flavour to the bread and makes it tender. Breads also keep longer and better. Shortening also must be used in limit as too much could inhibit the growth of yeast. In olden days hog lard was used in bread making, but today the preferred fats are vegetable shortening and butter. 7. Eggs - Eggs too are an optional ingredient in bread making. They provide richness, flavour and improve texture. Breads also have a longer shelf life is eggs are added to the dough. Eggs are best used in the production of sweet enriched dough.  8. Other Ingredients - Spices, dry fruits, nuts and various seeds and cereals are also used in bread dough. They contribute to flavour, texture and nutritional value of the bread. Lean Dough and Rich Dough There are many formulae for bread doughs. Some of these contain few or more enriching ingredients. Those that are low in fat and sugar are termed as lean doughs. They include hard crusted breads like French bread, Kaiser Rolls, and pizza bases. Dinner rolls and white bread are slightly enriched because they have a certain amount of sugar, milk and eggs added to the dough. These breads have a softer crust. Whole wheat and rye breads are made from lean doughs. Dough that has a high percentage of enriching ingredients such as eggs, butter, sugar, fat and cream are termed as rich doughs. These include rich dinner rolls, brioche, sweet rolls, coffeecakes, Danish pastry, croissants and many tea rolls. They are usually made with a sweet filling or topping. Steps in Making Bread/Stages in Kneading 1) Pick-up Stage - All the ingredients are distributed throughout the dough. 2) Drying-Up Stage - Gluten takes on water and starts to become sticky. On further kneading, it absorbs all the liquid and the dough becomes smooth. 3) Clean-Up Stage - The dough becomes smooth, stops sticking and is soft. At his stage fat is added and kneaded in to form a smooth soft dough free from cracks. 4) Fermentation Stage - Yeast present in the dough is activated and starts to act on sugars and starches in the dough, producing carbon dioxide and alcohol. This takes about 20-45 minutes. 5) Knock Back Stage- After the dough has fermented to nearly double its original size, it is punched with the fist or palm. This expels the carbon dioxide, redistributes the yeast for further growth, relaxes the gluten to prevent it from collapsing and equalises the temperature throughout the dough for uniform yeast activity. 6) Scaling and Rounding- The dough is divided into pieces with a dough cutter as pulling and stretching disturbs the gluten strands and texture will be affected. Each piece is weighed and allowances are made for baking loss i.e. the dough is weighed a little over- weight to compensate for the moisture that will evaporate during baking. The dough pieces are rounded into small smooth balls that make moulding easier. 7) Benching/ Intermediate Proofing - The dough is allowed to rest for 10-15 minutes. This allows the gluten to relax to make moulding more easier. Fermentation continues during this time. 8) Moulding/ Panning - The dough is shaped into loaves and rolls and placed on pans or baking trays. Pressure must be used when moulding to prevent uneven air pockets. For loaves and rolls, the seam must be centred on the bottom to prevent splitting during baking. 9) Proofing - It is a continuation of the process of yeast fermentation, which increases the volume of the shaped dough. It is the final fermentation of the moulded dough. 10) Baking - After the dough has acquired the required volume during proofing, it is placed in a hot oven. The temperature inside the dough gets higher due to the high temperature of the oven and thus the gasses trapped inside expand causing oven spring, which is a sudden change in volume of the product. Moisture from the surface of the dough evaporates, bringing about baking loss. Fat melts and lubricates the gluten and is finally  absorbed by starch. Proteins and starches coagulate and gelatinise and the product becomes firm and holds its shape. Sugar on the crust caramelises imparting a golden colour to the crust. Oven temperatures must be adjusted for the product being baked. Rolls spaced apart are baked at a higher temperature than large loaves, so that they brown in the time it takes to bake them. Rich and sweet doughs are baked at a lower temperature because their high content of enriching ingredients browns the crust too fast. Hard crusted breads are baked with steam injected into the oven at the beginning. This aids in the formation of a thin crisp crust. A break on the side of the loaf or roll is caused due to under-proofing of the product before baking. It is also caused by continued rising after the crust is formed. To allow this final expansion, hard crusted breads are slashed or scored before baking. Small rolls are not usually scored. Baking times vary depending on the product. A golden crust colour is usually a sign of doneness and loaves should sound hollow when thumped, if they are done. Methods of Bread Making 1) No-time Dough Method In this method, all the ingredients are mixed in a once and the dough is used immediately. Yeast is more and the fermentation period is eliminated. 2) Straight Dough Method In this method, yeast is dissolved with a portion of the liquid. The rest of the ingredients, except flour, are combined with the remainder of the water and mixed. The flour and yeast solution is added and the dough kneaded until it is smooth. Shortening is kneaded in last. Fermentation is longer in this type of dough as yeast is less. 3) Salt Delayed Method This is a variation of the straight dough method. Salt is added only after 2/3 of the fermentation time is over. Yeast multiplies at a faster before being inhibited by salt. Therefore, fermentation is faster. 4) Sponge Dough Method Here a ferment is made with yeast, part of the liquid, s