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1st Sem Food Production Notes

Basic Recipes of Consommé with 10 Garnishes

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Last updated: 1 July 2023

What is consommé?

The consommé comes from the word ‘consummate’ which means to bring to complete or perfect. It is a clear soup which is prepared from beef, chicken stock, and garnish with verities of ingredients. This can be served hot or chilled, consommé take it name generally from of the garnish for example: Consommé Julienne: Julienne cuts of vegetable.

Basic consommé (1 lit)

SL.
Ingredients
Quantity
SL.
Ingredients
Quantity
01
Minced meat
225gm.
06
Egg white
2 no.
02
Onion
70gm.
07
Celery
40gm.
03
Carrot
50gm.
08
Thyme
¼ tsp
04
Turnips
30gm.
09
Bay leaf
1 no.
05
Stock
½ lit
10
Peppercorns
3-6 no.

Method:

Mix minced meat and chopped onions, carrots, turnips, celery and mix well with egg whites. Add cold stock, thyme, bay leaf and peppercorns. Then put on fire and go on starring so that the ingredients do not stick to the button of the pan and the articles are suspended. When the mixture starts boiling then control the temperature. And let it simmer until the coagulated mass come to the top. Simmer for ½ hour. When the consommé is clear and tasty then strain through a double muslin cloth and adding the seasoning agent.

Variation of consommé

SL. Name Garnish
01 Consommé Royal Dice of savoury, egg custard.
02 Consommé Julienne Julienne cuts of vegetables.
03 Consommé Brunnoise Small dice cuts of veg. (2mm)
04 Consommé Celestine Julienne cuts of thin pan cake.
05 Consommé vermicelli Fine noodles.
06 Consommé entasse Lightly jelly with gelatin.
07 Consommé Breton Julienne cuts of celery, onions lack.
08 Consommé Daubery Floweret’s of caulis flower
09 Consommé Madrilène Dice cuts of tomato and green peas.
10 Consommé st. German Green peas.
11 Consommé cereals Rice and barley.
12 Consommé Paysanme Uniform size cuts of fresh vegetables.
13 Consommé Diabolism Diamond cuts of cheese bisque.
14 Consommé Aurora Tomato puree and tapioca.
15 Consommé Caroline Dry cook rice.
16 Consommé Hungarian Paprika powder and sauté tomato.
17 Consommé Leopold Semolina, Julienne of chervil.
18 Consommé Egg-drops Beaten egg.
19 Consommé Thunderstone Slice mushroom.
20 Consommé Florentine Julienne cuts of spinach.
21 Consommé Washington Sweet corn.
22 Consommé Permentiere Potato
23 Consommé A ‘I’ Agnon Golden brown onion.

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Syllabus BHM111 (T)

01. Introduction to cookery

  1. Levels of skills and experiences
  2. Attitudes and behaviour in the kitchen
  3. Personal hygiene
  4. Uniforms & protective clothing
  5. Safety procedure in handling equipment

02. Culinary history

  1. Origin of modern cookery

03. Hierarchy area of department and kitchen

  1. Classical Brigade
  2. Modern staffing in various category hotels
  3. Roles of executive chef
  4. Duties and responsibilities of various chefs
  5. Co-operation with other departments

04 Culinary terms

  1. List of culinary (common and basic) term
  2. Explanation with examples

05 Aims & objects of cooking food

  1. Aims and objectives of cooking food
  2. Various textures
  3. Various consistencies
  4. Techniques used in pre-preparation
  5. Techniques used in preparation

06.Basic principles of food production – I

I Vegetable and fruit cookery

  1. Introduction – classification of vegetables
  2. Pigments and colour changes
  3. Effects of heat on vegetables
  4. Cuts of vegetables
  5. Classification of fruits
  6. Uses of fruit in cookery
  7. Salads and salad dressings

II Stocks

  1. Definition of stock
  2. Types of stock
  3. Preparation of stock
  4. Recipes
  5. Storage of stocks
  6. Uses of stocks
  7. Care and precautions

III Sauces

  1. Classification of sauces
  2. Recipes for mother sauces
  3. Storage & precautions

07 Methods of cooking food

  1. Roasting
  2. Grilling
  3. Frying
  4. Baking
  5. Broiling
  6. Poaching
  7. Boiling
  • Principles of each of the above
  • Care and precautions to be taken
  • Selection of food for each type of cooking

08. Soups

  1. Classification with examples
  2. Basic recipes of Consommé with 10 Garnishes

09 Egg cookery

  1. Introduction to egg cookery
  2. Structure of an egg
  3. Selection of egg
  4. Uses of egg in cookery

10 Commodities

I Shortenings (Fats & Oils)

  1. Role of Shortenings
  2. Varieties of Shortenings
  3. Advantages and Disadvantages of using various Shortenings
  4. Fats & Oil – Types, varieties

II Raising Agents

  1. Classification of Raising Agents
  2. Role of Raising Agents
  3. Actions and Reactions

III Thickening Agents

  1. Classification of thickening agents
  2. Role of Thickening agents

IV Sugar

  1. Importance of Sugar
  2. Types of Sugar
  3. Cooking of Sugar