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5th Sem Food Production Notes

Pastillage

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Last updated: 14 July 2023

                                 SUGAR CRAFT (Pastillage)

 

This could include:

  1. Pulled sugar
  2. Poured  Sugar
  3. Blown Sugar
  4. Spun Sugar

Cooked sugar can be used in various forms to provide stunning works of art. They could adorn a dessert buffet.

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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