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5th Sem Food Production Notes

Salt dough

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Last updated: 14 July 2023

                                                   SALTILLAGE

Basic Salt Dough for Sculptures

1 cup cold water

1 cup corn starch

2 cups warm popcorn salt.

Combine the water and cornstarch. Mix well over medium heat, stirring constantly, to a very thick paste. Knead 2 cups of salt into hot cornstarch mixture (for best results use a mixing machine). For brown colour, add some Soya sauce to the water. To make brown point, brown cornstarch to various shades of light and dark brown and mix with water and some gin. When sculpture is finished, use a brush to paint it with the cornstarch mixture.

To create successful sculptures

  1. For large salt-dough sculptures, a good solid metal armature is needed to support the weight of the sculpture.
  2. Cover the armature with aluminum foil to create desired shape.
  3. Cover aluminum foil with thin sheets of salt dough. Dry. Repeat and dry again.
  4. Finish details on the third layer of salt dough. Dry and paint with brown cornstarch color or dust with herbs and spices.

WILLY SPRY’S SALTILLAGE

 

Yield: 5 1b

Ingredients

Cornstarch                                          3 lb

Salt (table)                                          1 lb

Plain powdered gelatin                       6 oz

Boiling water                                  1 ¼ pt

Colorings:  turmeric, paprika, vegetable or confectioner’s color spices, dried herbs poppy or caraway seeds, finely chopped nuts.

METHOD

Dissolve the gelatin in boiling water; make sure it is well dissolved. Use extra heat if necessary, but do not boil. Strain the liquid through cheesecloth or filter paper and let cool.

Place cornstarch and salt in mixing bowl and stir in liquid gelatin a little at a time until you get a smooth paste. When you notice that the saltillage clears the sides of the mixing bowl, it is ready. Add desired colorings. Roll into clear plastic and store in an airtight container.

Saltillage has the same appearance and texture as pastillage. It dries quickly and for some reason tends to crack easily. Do not make large pieces out of this paste unless you have a base; a Styrofoam sculpture that you may wish to cover will do. Any small animals or birds, flowers, mushrooms umbrellas, wheel-barrows, Chef’s hats or other decorations that you already have made out of marzipan or pastillage can also be made of saltillage. The rest is left to the imagination

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Syllabus BHM311 (T)

01 LARDER

I. LAYOUT & EQUIPMENT

  1. Introduction of Larder Work
  2. Equipment found in the larder
  3. Layout of a typical larder with equipment and various sections

II. TERMS & LARDER CONTROL

  1. Common terms used in the Larder and Larder control
  2. Essentials of Larder Control
  3. Importance of Larder Control
  4. Devising Larder Control Systems
  5. Leasing with other Departments
  6. Yield Testing

III. DUTIES AND RESPONSIBILITIES OF THE LARDER CHEF

  1. Functions of the Larder
  2. Hierarchy of Larder Staff
  3. Sections of the Larder
  4. Duties & Responsibilities of larder Chef

02 CHARCUTIERIE

I. SAUSAGE

  1. Introduction to charcutierie
  2. Sausage – Types & Varieties
  3. Casings – Types & Varieties
  4. Fillings – Types & Varieties
  5. Additives & Preservatives

II. FORCEMEATS

  1. Types of forcemeats
  2. Preparation of forcemeats
  3. Uses of forcemeats

III. BRINES, CURES & MARINADES

  1. Types of Brines
  2. Preparation of Brines
  3. Methods of Curing
  4. Types of Marinades
  5. Uses of Marinades
  6. Difference between Brines, Cures & Marinades

IV. HAM, BACON & GAMMON

  1. Cuts of Ham, Bacon & Gammon.
  2. Differences between Ham, Bacon & Gammon
  3. Processing of Ham & Bacon
  4. Green Bacon
  5. Uses of different cuts

V. GALANTINES

  1. Making of galantines
  2. Types of Galantine
  3. Ballotines

VI. PATES

  1. Types of Pate
  2. Pate de foie gras
  3. Making of Pate
  4. Commerical pate and Pate Maison
  5. Truffle – sources, Cultivation and uses and Types of truffle.

VII. MOUSE & MOUSSELINE

  1. Types of mousse
  2. Preparation of mousse
  3. Preparation of mousseline
  4. Difference between mousse and mousseline

VIII. CHAUD FROID

  1. Meaning of Chaud froid
  2. Making of chaud frod & Precautions
  3. Types of chaud froid
  4. Uses of chaud froid

IX. ASPIC & GELEE

  1. Definition of Aspic and Gelee
  2. Difference between the two
  3. Making of Aspic and Gelee
  4. Uses of Aspic and Gelee

X. QUENELLES, PARFAITS, ROULADES

  1. Preparation of Quenelles, Parfaits and Roulades

XI. NON EDIBLE DISPLAYS

  1. Ice carvings
  2. Tallow sculpture
  3. Fruit & vegetable Displays
  4. Salt dough
  5. Pastillage
  6. Jelly Logo
  7. Thermacol work

03 APPETIZERS & GARNISHES

  1. Classification of Appetizers
  2. Examples of Appetizers
  3. Historic importance of culinary Garnishes
  4. Explanation of different Garnishes

04 SANDWICHES

  1. Parts of Sandwiches
  2. Types of Bread
  3. Types of filling – classification
  4. Spreads and Garnishes
  5. Types of Sandwiches
  6. Making of Sandwiches
  7. Storing of Sandwiches

05 USE OF WINE AND HERBS IN COOKING

  1. Ideal uses of wine in cooking
  2. Classification of herbs
  3. Ideal uses of herbs in cooking