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Tallow sculpture

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TALLOW WORK:

Patterns and sculptures made with animal fat creating an eye- catching tallow piece is always time consuming, and should be planned well in advance. Such displays can be used over and over again but they should be covered with translucent wrap when not in use as dust tends to stick to them.

 To be successful in the execution of a tallow display, the person making the display should have a model or a photograph of the piece to be made. In general a formula made up in the following proportions work well in tallow displays: 1/3 beeswax, 1/3
paraffin wax, 1/3 beef fat the quantity of fat may be increased to make it more pliable.
 A solid secure wooden base must be used.

When deciding on the selection of a pattern for a tallow display piece, it is essential that the display piece chosen 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.

A French restaurant serving a French buffet would add effectiveness to the presentation by displaying a bust of Napoleon or Escoffier or the Eiffel Tower. Such displays can be used over and over, but they should be covered with transparent wrap when not in use as dust tends to stick to them.

To be successful in the execution of a tallow display, it is essential that certain rules be followed. The person making the tallow display should have a photograph or model of the piece o be made. In general, a formula made up in the following proportions work well in tallow displays:

1/3 beeswax

1/3 paraffin

1/3 beef fat

The quantity of fat can be increased if a more pliable and workable mixture is needed, especially if the working area is cool, that is, below 65° F.

A solid structure and base for the tallow piece must be created, especially if the finished piece has to be transported. A wooden base with dowels and a rough structure made of Styrofoam, metal armature, and aluminum foils have been used

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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