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5th Sem Food Production Notes

Preparation of mousse

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Last updated: 14 July 2023

Preparation of mousse 

 

Mousses have 3 basic components –
1. BASE – can be a meat, fish, cheese or vegetables. The base provide flavor, color, body and character to the product.

2. BINDER – provides structure to the finished product. This can be done by the inclusion of gelatin or aspic jelly which will set as the mousse is chilled. A flavorful fat will also contribute to the structure of the cold mousse.

3. AERATION – the lightening of the mousse by adding a component which introduces air into the mixture. Whipped cream works well giving it a richer texture. Whipped egg whites add lightness without adding extra fat to the mousse. This results in a leaner mousse.

METHODS OF PREPARATION

1. MOLDS- molds should be prepared first to ensure that the mold can molded before it sets. Individual molds such as ramekins or small timbales should be lined either with aspic jelly. Decorations may be inlaid. When the mold is unmolded it is the finished product both coated and decorated. The contemporary method calls
11 for molds to be oiled. When the mousse is set it is then turned out and can be decorated or coated individually.

2. BASE- base preparation is the next step. Fully cook the base product. Do not overcook it will result in a dry product. The base product should be pureed. The consistency can be corrected by veloute, mayonnaise, béchamel, sour cream or cream. The resulting puree should have a smooth velvety texture. The pureed mixture should be put through a fine sieve to make it refined.

3. BINDER – the gelatin has to be weighed according to the proportion

4. AERATION – will require the whipping of either cream or egg whites to a soft peak.

5. WHISKING- whisk the binder into the base and the binder should beat room temperature for this step.

6. FOLD- fold the aeration agent into the binder mixture. If the base is too thick or cold, the aeration will be deflated before it is worked into the mousse. Mold the mousse before it starts to set. The molded mousse should be allowed to chill overnight.

The characteristics of a well made mousse are –

 Velvety smooth texture
 Light and airy with no air pockets
 A delicate but distinctive flavor

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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