Table of Contents
Q.1. What is larder? Explain the various preparations prepared in the larder section in detail. (10)
Definition: The Larder is a department set aside for the storage of all perishable foods both raw and cooked and is also used for processing and preparation of all cold items served.it is also known as Garde Manger. The term Garde Manger originally identified a storage area. Over the years this term evolved to mean more than just a storage area. It now also indicates a station in the professional kitchen, responsible for preparing Cold foods, Buffets, Decorative pieces, etc. and it‟s Chefs who prepare them.
Various preparations are done in the larder section re as follows:-
Butchery (including the fish mongery & ecaillage) the work of slaughtering animals and preparing them for other sections and restaurants takes place in the larder section. from cutting and cleaning of lamb, chicken, pork, veal to their processing takes place here.
Marinated Product preparation of Salads, Pickled Products, Brines / Cures – Smoked Products is also done in this section.
Cold Soups and Sauces are prepared here because it’s easy to create broth and stocks here and the same is used for making the soups and base sauces for the dishes served in the restaurant since it’s all done in bulk here to prepare dishes faster.
Appetizers and Hors d’oeuvres such as fruit starters or egg, fish, meat starters are made here to be served in lounges and restaurants. the cheese platter is also a common starter prepared here.
Forcemeat products are made hereafter processing and making forcemeats out of the cuts of different meat, some common preparations are Pâté, Galantine, Terrine, Sausage, Quenelle, etc.
Gelatin Products are made here because it’s quite convenient to extract gelation from the bones and joints of different animals and that gelatinous liquid can be used to make preparations such as Aspic, Mousse, Aspic jelly coating, Colle, Chaudfroid, etc.
Cold Fish and Meat are also treated and prepared here for eg Roasted, Poached, and grilled chicken and fishes
Pièce Montée also called Centerpiece are large decorative edible sculptures and designs which are used to increase the visual appeal of the buffets and parties. some centerpieces used for decoration are Ice-carving, Tallow/Butter Sculpture, Salt Dough, Vegetable & Fruit Carving.
Or Explain the duties and responsibilities of Chef Garde Manger. Also, mention the control device used in the larder section. (10)
The responsibilities of the Chef Garde-Manger, therefore, are many and varied. This person is responsible: –
- For the efficient running of the Larder department and
- For the coordination of the work of its staff;
- For the training and discipline of larder staff;
- For the foodstuffs in the department, some of which may be stored in refrigerators or even in the deep freeze, or preserved by other means.
- The Chef Garde-Manger is responsible for keeping a record of such foodstuffs and a day-by-day record of issues to the kitchen or other departments.
- The Chef Garde-Manger must study the menus in advance, to be able to order meat, fish, etc., in time for the foodstuff to be prepared and cleaned and made ready for the kitchen in time for it to be cooked.
- Responsible to order all necessary stores for the various larder productions such as salads, hors d’oeuvres, sauces, buffets, etc.
- The Larder Chef is responsible for the efficient storage of food to avoid deterioration and wastage.
- For cleanliness and hygiene in the department, to avoid any danger of contamination and possible food poisoning.
Stock Sheet is the control device used in the larder. the stock and order sheet should be as simple and easy to keep up to date as possible. A complicated stock sheet requiring too much writing will defect the whole purpose as it will be neglected during busy rush periods, the very time it is needed most. For some sub-departments, devising an easy and simple system is reasonably easy. In some cases it is not so easy for example; also keeping of the stock of food sent in and returned by the cold buffet can be complicated and time-wasting if one is to measure every ounce or inch. Therefore it is necessary to accept some rule of thumb providing it is well supervised. An experienced chef Garde Manger should be able to tell at a glance the weight, or number of Portion of a given joint or cold dish. The butchery department also presents some Problems and the stock sheet for this department needs careful consideration. Each establishment will devise its system taking into account its problems.
Item | Unit | Stock | Unit Price | Cost | Order |
|---|---|---|---|---|---|
Tomatoes | kg(lb) | 2 | 40 | 480 | 12 |
Sardines | tins | 4 | 300 | 2400 | 8 |
Eggs | doz | 1.5 | 80 | 320 | 4 |
Oil | 1.(gal) | 0.5 | 800 | 800 | 1 |
Vinegar | 1.(qt) | 1 | 100 | 200 | 2 |
Q.2. Define charcuterie. What do you understand by sausage? Mention various sausage casings and explain any one in brief. (2+2+6=10)
In French, the word characteristic is derived from charcuterie, meaning cooked meat. It usually centers around pork products, including some of the pride of French cuisines. Pate’s and terrines ranging from the simple pureed liver to textured real Pates or rustic country mixtures studded with hazelnuts or peppercorns and a selection of stuffed galantines and Ballantine’s coated with aspic. Ham, bacon, sausages and cured meats are the staple of charcuterie, found around the worldWide in innumerable guises. Traditionally, charcuterie consists only of completely or partially prepared pork dishes, but nowadays it also includes games or real and ham pies, as well as pork pies and pate en croute. Fish and vegetable terrines and mousselines as well as the famous pate de foie gras and even prepared salads are also included in the range.
Any mixture stuffed into a casing (traditionally the large or small intestines of domestic animals) is known as a sausage. In practice, most sausages are pork-based though beef and a real feature in a few types and games can add a ripe flavor.
Different types of casings used in sausage making are as follows:-
a.Natural casings:
These are made from the intestines of animals such as hogs, pigs, wild boar, cattle, and sheep. The intestine is a very long organ and is ideal for a casing of the sausage. They should be refrigerated at all times. Natural casings are available in Australia, New Zealand, and South America where cattle are reared on a very large scale.
b.Collagen casings:
These are edible and are not synthetic casings. They are made from the hide of cattle. Collagen is obtained from the corium layer that is situated just under the skin of the animal. The fat, flesh, and hair are removed from the hide and it is split into two layers by special equipment.
c. Fibrous cellulose casings:
These are by-products of the food processing industry. Cellulose and fiber are extracted from the husk, skin, peels, pips, and seeds of the fruit and vegetables during the processing stage. These are processed further to make casings. These types of casings are also referred to as peel-able cellulose
d. Protein lined fibrous cellulose casings:
A protein lining is often added to the inside of the above type of casing. These casings are ideal for the dried sausages. The protein lining causes the casing to shrink as the meat is cooked or dried so that it retains the shape of the sausage.
Or Write short notes on (any two): (2×5=10)
(a) Paté
Pâté is a paste, pie or loaf consisting of a forcemeat that at least contains liver. Common additions include ground meat from pork, poultry, fish or beef, fat, vegetables, herbs, spices, and either wine or brandy (often cognac or Armagnac). Pâté can be served either hot or cold, but it is considered to develop its best flavors after a few days of chilling.
(b) Terrine
A terrine, in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie. Terrines are usually served cold or at room temperature. Most terrines contain a large amount of fat, although it is often not the main ingredient, and pork; and many terrines are made with typical game meat, such as pheasant and hare.
(c) Roulade
Comes from the French word ruler (meaning to roll).The only criterion for a food item to be called a roulade is that it should be rolled. The term roulade can be applied to contemporary products prepared like a galantine yet does not fully satisfy the definition of a classical galantine. An example of a roulade can be a flank steak that has been butterflied, pounded, spread with a sausage paste, and then rolled like a Swiss roll, secured and cooked. Or, it could be a large fillet of fish, flattened lightly and spread with a tuna/salmon paste and then rolled and secured. Roulades can be poached, baked, braised, or even roasted and can be served hot but usually are presented cold. The varieties of roulades are unlimited.
Q.3. What are the various types of sandwiches? Explain in detail about bookmakers and Croque monsieur. (5+5=10)
Types of sandwiches
- Loaf: The loaf bread is taken and sliced length, wise, filled and iced in the same way as to sandwich cake. It is sliced across the bread and served.
- Pinwheel: the top crust is taken out of the sandwich loaf. It is taken sliced lengthwise, and butter and soft filling spread evenly, which is of a Colour to contrast with the spread. Each slice is rolled and wrapped firmly in a foil and chilled till it is set. It is cut into thin slices and served.
- Double Decker: Three slices are used with the filling placed on top, the next slices are buttered and placed on top, lettuce, tomato, and cucumber placed on top of this slice. The final slice is Placed on position, pressed at rimmed, and held together with a Plastic cocktail stick with stuffed olive or cherry.
- Club Sandwich: The sandwich is usually served hot and consists of two buttered slices of toast. One slice is the base on which sliced cooked chicken, Egg lettuce, tomato grilled bacon, and mayonnaise or ham is placed. The other slice of toast is placed on top pressed, trimmed and decorated, served between the folds of a paper napkin.
- Conventional closed sandwich: Two slices of bread with any fillings, cut into two without cutting crust.
- Tea sandwich: Thin slices of bread are used with any fillings cut into triangles and crust removed.
- Buffet sandwich: Smaller than conventional triangles, fingers or squares, and fancy shapes.
- French Sandwich: Consists of thin slices cut from French loaf and fillings added between two slices.
- Grilled Sandwich: Two slices of bread with fillings grilled and then served. They are hot Sandwiches.
- Bookmaker: the classical bookmaker sandwich is essentially a toasted steak sandwich, made with minute steaks (thin slices of sirloin. But as with most things, it is at its best when the best ingredients are used. This is a buttered, roll, or French Bread with French mustard and a grilled streak in between.
- Croque monsieur is a hot sandwich made with ham and cheese. The dish originated in French cafés and bars as a quick snack. The name is based on the verb croquer and the word monsieur. The sandwich’s first recorded appearance on a Paris café menu was in 1910.
Q.4. What are the brines and marinades? What are the various components of marinade? (2×5=10)
Brine is a solution whose basis is salt, and you can use it to make large pieces of meat juicy. I prefer using it on meats which tend to lose moisture when exposed to heat. Examples include whole turkey, pork roasts, and whole chicken. brining works for tough cuts.
Marinades are known for their ability to add flavors to the meat. They also result in more tender meats as compared to using brines. The downside to them is that they do not add as much moisture. Marinades are essentially sauces with some acidic base. Marination is best when dealing with soft meats as well as vegetables
The function of a marinade is to :
- add flavor and taste to the food.
- Tenderize meat
- Short-term meat preservation.
Marinades are made up of the following components:
Oil – could be olive, peanut, salad, or plain refined oil. Flavored oils such as garlic oil, chili oil, and herb-flavored oil can also be used. The oil in the marinade helps to prevent moisture loss.
Acid – A whole range of acid products can be added to the marinade. Citrus fruits, vinegar (plain and flavored), lemon juice, yogurt, red and white wine are generally used.
Aromatics – such as herbs, spices, proprietary sauces.
Seasoning – primarily salt, sea salt, black salt, garlic salt, rock salt, and grain salt.
Or Write short notes on (any two): (2×5=10)
(a) Salami
Salami is a type of cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 40 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami.
(b) Galantines
A galantine is a French dish of deboned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat and pressed into a cylindrical shape. Since deboning poultry is thought of as difficult and time-consuming, this is a rather elaborate dish, which is often lavishly decorated, hence its name, connoting a presentation at the table that is Galant, or urbane and sophisticated.
(c) Canapes
A canapé is a type of hors d’œuvre, a small, prepared, and often decorative food, consisting of a small piece of bread (sometimes toasted), puff pastry, or a cracker topped with some savory food, held in the fingers and often eaten in one bite.
Q.5.(a) Wine plays a crucial role in the kitchen. Explain the statement.
Wine has three main uses in the kitchen – as a marinade ingredient, as a cooking liquid, and as a flavoring in a finished dish. The function of wine in cooking is to intensify, enhance, and accent the flavor and aroma of food – not to mask the flavor of what you are cooking but rather to fortify it. As with any seasoning used in cooking, care should be taken in the amount of wine used – too little is inconsequential and too much will be overpowering. Neither extreme is desirable. A small quantity of wine will enhance the flavor of the dish. The alcohol in the wine evaporates while the food is cooking, and only the flavor remains. Boiling down wine concentrates the flavor, including acidity and sweetness. Be careful not to use too much wine as the flavor could overpower your dish.
(b) What are the factors taken into consideration while using wine in the kitchen? (5+5=10)
- the factors taken into consideration while using wine in the kitchen are as follows:
- The wine you use needs to be drinkable. By that I mean it must be clean and fresh
- Don’t use wines labeled as cooking wines which tend to be particularly poor quality and not that much of a saving over a cheap bottle of wine.
- Reducing a wine by simmering will accentuate its dominant characters such as sweetness, tannin, or acidity.
- A wine-based marinade will tenderize the meat but it will change the flavor and make it more ‘gamey’ if you do it for longer than a couple of hours
- Even in recipes that feature a significant amount of wine you usually need another ingredient such as stock, cream, or passata/strained tomatoes to balance it.
Q.6.Aspic plays a very important role in the cold kitchen. Explain the statement. (10)
Aspic Jelly must always be crystal clear and of a light golden (amber) color. The quantities of gelatin used in the aspic jelly should be of the correct proportion so that the jelly, when set, will neither be too rubbery, nor too light in consistency. Moreover, the aspic jelly provides special protection for cold dishes. A display of poultry, fish, game, or similar ingredients, when coated with aspic jelly, will keep its freshness and original flavor when covered with aspic jelly. The making of fresh aspic is an elaborate process and in the modern kitchen is fairly time-consuming.
uses of aspic in the cold kitchen are as follows:-
- To coat showpieces such as whole turkeys and hams.
- For Aspic sheets, Aspic mirrors, and Aspic cut-outs. Decorative centerpieces can be made using colored aspic.
- To fill cavities in Pates.
- To line molds for cold buffet presentation.
- To glaze whole terrines and galantines and items coated with chaud froid.
- To prepare aspic croutons which can be used to garnish cold platters or even added into salads
- Chopped aspic, which can be used as a base to present a variety of cold meats on the buffet.
- To glaze canapes, zakuski and other hors d’oeuvres.
Q.7.Explain the following terms (any five): (5×2=10)
(a) Ice sculpture
The ice sculpture is the highlight of any buffet, the artistic touch, the focal point. Ice can be carved in any shape, size, or figure that fits the theme or occasion. For example, for Christmas, there could be a Santa Claus, for an anniversary, a heart.
(b) Pastillage
A thick sugar paste, similar to gum paste, is molded into shapes. When dried, it is hard and brittle. Made with gelatin, water, and confectioner’s sugar, it hardens quickly and can be shaped for a short while by hand, and after hardening, with electric grinders, cutters, sandpaper, and assorted files. Some recipes will contain acid in the ingredients list, such as vinegar or cream of tartar.
(c) Tallow sculpture
When deciding on the selection of a pattern for a tallow display piece, it is essential that the display piece chosen to match the theme of the food design buffet. It is even more desirable, to select a pattern that may also fit into the décor theme of other buffets at a later date. Creating on eye-catching tallow piece is always time-consuming and should be planned well in advance.
(d) Hamburger
A hamburger is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun. The patty may be pan-fried, grilled, smoked, or flame-broiled.
(e) Fricassée
a dish of stewed or fried pieces of meat served in a thick white sauce. for eg. chicken fricassee.
(f) Stew
a dish of meat and vegetables cooked slowly in liquid in a closed dish or pan. for example “lamb stew”.
Q.8. What is a truffle? Explain in brief about white and black truffles. (10)
A truffle is the fruiting body of a subterranean fungus, predominantly one of the many species of the genus Tuber. In addition to Tuber, many other genera of fungi are classified as truffles including Geopora, Peziza, and over a hundred others. Truffles are ectomycorrhizal fungi, so they are usually found in close association with tree roots. Spore dispersal is accomplished through fungivores, animals that eat fungi. These fungi have significant ecological roles in nutrient cycling and drought tolerance.
the black truffle or black Périgord truffle, the second-most commercially valuable species, is named after the Périgord region in France. Black truffles associate with oaks, hazelnut, cherry, and other deciduous trees and are harvested in late autumn and winter. The genome sequence of the black truffle was published in March 2010.
the high-value white truffle or trifola d’Alba Madonna (“Truffle of the White Madonna” in Italian) is found mainly in the Langhe and Montferrat areas of Italy of the Piedmont region in northern Italy, and most famously, in the countryside around the cities of Alba and Asti. A large percentage of Italy’s white truffles also come from Molise.
Or What is foie gras? Explain the various preparations of foie gras. (10)
“Foie gras” translates to “fatty liver” in English. It’s known as an expensive, “luxury” food that’s actually made from a duck or goose liver that has become abnormally enlarged from a disease called hepatic steatosis, which is caused by the animal being force-fed large amounts of food. The liver is sold whole or grounds up into a pâté or as another side dish.
- Foie Gras Entier: Whole liver of a duck or goose, cooked and preserved, usually in a block, and contains no extra additives or mixes. The best product you can find.
- Bloc of Foie Gras: Smaller pieces of duck or goose foie gras whipped and condensed together into a block. Traditional recipes include the addition of truffles.
- Mousse of Foie Gras: Pieces of foie gras ground or pureed together into a smooth preparation whipped into a mousse.
- Pate de Foie Gras: Usually foie gras combined with other meat products, like pork, duck or veal. The content of foie gras is less than other products. It is a smooth, consistent spread-like bloc, which is excellent when served with crackers or toast.
- Fully Cooked Foie Gras: The most traditional way to prepare foie gras, fully cooked foie gras is preserved in its own fat and sterilized; this type of foie gras will be stored in a cool dark place for a long period of time. Like wine, preserved foie gras ages gracefully. Packaged in tubes or a classic farm-style jar.
Q.9. (a) Explain the various preparations in which forcemeat can be used.
Forcemeats are used in the preparation of various cold dishes such as:-
Pate: from the old French paste, meaning paste.
Terrine: from the Latin Terra, meaning earth.
Galantine: from the old French Galant, meaning gorgeous or showy also from the old French term galline, meaning chicken.
Ballotine: from the Italian Balla, meaning ball.
Quenelle: from the Alcascian French Knodel, meaning dumpling
Roulade: from the French rouler, meaning to roll
Mousse/Mousseline: from the French, meaning froth.
Timbale: from the English Thimble
(b) What is chaud-froid? Explain its classification. (5+5=10)
Chaud – froid, translated literally means hot – cold. This name refers to the fact that the sauce is cooked and is applied hot, but then chilled and served cold.. The high gelatin content of the sauce makes it possible to apply it to an item while still warm and flowing. As the sauce cools, it gels and adheres to the product. It gives a smooth, pristine surface and seals the product from the air. Chaud – froid is a sauce that is applied to a product and is never served as an accompaniment or used to cook an item like other sauces.
The two primary methods of preparing Chaud – froid are the classical and contemporary methods.
The Classical Method: The classical method calls for the use of Béchamel or Veloute. This is reduced with a stock, suitable for the product that needs to be coated. This reduction is then fortified with a suitable aspic jelly and cream.
The Contemporary Method: A modern variation of the sauce is prepared without a base of the roux. The result is a sauce, which has a less starchy mouth feel. The method is also faster to prepare.
Q.10. Match the following: (10×1=10)
| (a) Tallow sculpture | (i) Mettwurst |
| (b) Baçon | (ii) Hot dog |
| (c) Hamburger | (iii) Beef fat |
| (d) Cooked sausage | (iv) Cured meat |
| (e) Fresh smoked sausage | (v) Cream |
| (f) Mousseline | (vi) Mushroom |
| (g) Champignon | (vii) Bone saw |
| (h) Larder | (viii) Submucosa |
| (i) Natural casings | (ix) Germany |
| (j) Artificial casings | (x) Ham |
| Cellulose |
| (a) Tallow sculpture | (iii) Beef fat |
| (b) Baçon | (iv) Cured meat |
| (c) Hamburger | (x) Ham |
| (d) Cooked sausage | (ii) Hot dog |
| (e) Fresh smoked sausage | (i) Mettwurst (ix) Germany |
| (f) Mousseline | (v) Cream |
| (g) Champignon | (vi) Mushroom |
| (h) Larder | (vii) Bone saw |
| (i) Natural casings | (viii) Submucosa |
| (j) Artificial casings | (xi) Cellulose |