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5th Sem Food Production Notes

USE OF WINE AND HERBS IN COOKING

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Last updated: 14 July 2023

                           Ideal uses of wine in cooking

 

THE USES OF WINE IN COOKING:

Marinades Both red and white wine are used as marinades for meat. One of the primary uses is for the flavour, but wines also helps to tenderizer the meat and remove offensive flavours, if there are any.
Sauces Wines are used for making sauces, both for savoury items as well as desserts. Most of the stock based sauces are a mixture of stock and wine reduced to a glaze and then thickened with soft butter or various thickening agents.
Deglazing This is the most versatile method employed to retain the flavour of the sauce. Deglazing is the process where the liquid, such as wine and stock, are used for dissolving the remains of the cooked food in a pan. When meat and vegetables are roasted or pan-fried, it leaves some fat and the remaining sediments, such as carbohydrates and proteins, stick to the bottom of the pan. These sediments contain most of the concentrated flavours. Wine is the best medium to deglaze.
Flaming Wines and spirits are alcohol. Thus, upon igniting, these wines flare up and burn until the alcohol burned off. This principle is used for flaming various dishes to give a good visual appeal.
Stocks Wines are commonly used for flavouring stocks. Apart from adding flavour, wines are also added for various other reasons, one of them being to make an acidic stock called court bouillon.
Flavouring Wines are commonly added for flavouring in western food. These can be used to flavour cakes, pastry, sauces, and stocks.

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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