CHEF Q

2. Rib

Best Cooking Methods: Slow cooking, Roasting, Grilling, Broiling, and Griddling.
Dishes: Roasted Prime Ribs, Ribeye Steak, Braised Short rib, Broiled Rib Steak.
Flavor and Texture: Tender
From: Forequarter Part
Common Cuts: Rib Steak-Bone in, Ribeye steak, Back rib, Short rib, Rib roll-Lip on bone in (Roasted Beef Rib)

Beef Rib

Beef Rib Cutting

Read: Types of Cake Decoration

3. Brisket

Best Cooking Methods: Braising, Slow Cooking, Smoking, Stewing, and Pot-Roasting
Dishes: Stewed Beef, Smoked Brisked, Braised Brisked, Soup, and Burger
Flavor and Texture: Tough and chewy
From: Forequarter Part
Common Cut: Brisket flat, Full brisket, Brisket point, and Ground beef.

Beef Brisket

Read: Types of Pasta

4. Short Plate/ Beef Plate

Best Cooking Methods: Roasting, Braising, BBQ
Dishes: Braised Short Plate, Grilled Hangar Steak, Spare Rib BBQ.
Flavor and Texture: Tender, fatty, and flavorful
From: Hindquarter Part
Common Cuts: Short rib, Spare rib, Hangar steak, and Ground beef.

Beef Short Plate

Read: Types of Salad

5. Shank

Best Cooking Methods: Braising, Stewing, Simmering for soup or broth.
Dishes: Soup, Broth, Consomme, Braised beef shank, and Beef stuffing.
From: Forequarter and Hindquarter Part.
Flavor and Texture: Chewy and tough

Beef Shank

Read: Types of Flour

6. Short Loin/ Loin

Best Cooking Methods: Slow cooking, Roasting, Grilling, Griddling, and Broiling
Dishes: T Bone Steak, Porter House Steak, Chateaubriand, Grilled Filet Mignon, Pan Seared Beef Medallion, Tournedos Rossini, and Beef Wellington.
Flavor and Texture: Tender
From: Hindquarter Part
Common Cuts: Fillet mignon, T bone steak, Porterhouse, Sirloin steak, Tournedos, Beef tenderloin, and Strip loin.

Beef Short Loin

Short Loin Cutting

7. Sirloin/ Sirloin Butt

Best Cooking Methods: Pot roasting, Braising, Smoking, Roasting, Grilling, Broiling, and Griddling.
Dishes: Grilled Coulotte Steak, Smoked Sirloin Butt, Roasted Tri-Tip, Roasted Sirloin, Grilled Top Sirloin, and Grilled Tri-Tip Steak.
Flavor and Texture: Tender
From: Hindquarter Part
Common Cuts: Tri-Tip, Coulotte Steak, Top Sirloin

Sirloin Butt Cutting

Read: Beef Cutting Method

8. Round/ Hip

Best Cooking Methods: Pot roasting, Braising, Stewing, and Smoking
Dishes: Hungarian Goulash, Stewed Beef, Rendang, Smoked Beef Knuckle, and Braised Sirloin Tip.
Flavor and Texture: Tough
From: Hindquarter Part of the carcass after the separation of loin and flank.
Common Cut: Inside round (top round), Outside round (Bottom round), Knuckle (Sirloin tip), and Ground beef

Beef Round

Beef Round Cutting

Read: Grain and Rice

9. Flank

Best Cooking Methods: Grilling, Griddling, Roasting, and Broiling
Dishes: Grilled Flank Steak, Fajitas, and Stir-Fried Beef.
Flavor and Texture: Tender
From: Hindquarter Part
Common Cuts: Flank steak, Sliced beef, and Ground beef.

Beef Flank

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Types of Meat You Should Know as A Chef

noreply@blogger.com (Delhindra) — Mon, 07 Sep 2020 06:31:00 +0000

Food Commodities Knowledge: Beef Cattle

5 Types of Meat

Beef
Veal
Lamb
Pork
Mutton

Read: Lamb Cutting

1. Beef

What is Beef Cattle

Beef cattle are cattle raised for meat production (as distinguished from dairy cattle, used for milk production). The meat of mature or almost mature cattle is mostly known as beef.
Worldwide there are more than 250 breeds of beef cattle.
More than 80 of these breeds are present in the United States, a relatively small number of breeds (less than 20) constitute the majority of the genetics utilized in the U.S. for commercial beef production.

Varieties of Beef Cattle

Bos indicus breeds (also referred to as Zebu-type) are humped cattle originating in South-Central Asia, such as Nelore, Gyr, Guzerat, Brahman, Brangus, and Beefmaster.
Bos taurus breeds are descendants of the ancient Celtic shorthorn. Such as British Breeds and Continental European Breeds.

1. Bos indicus breeds

Brahman Breed

The Brahman breed originated from Bos indicus cattle originally from India (Indian strains of Kankrej, Ongole, Gir, and Gujarat cattle).
Brahman is a beef breed that’s used most commonly across The USA, South America, and Australia.

Nelore

Originally brought to Brazil from India. They are named after the district of Nellore in Andhra Pradesh state in India.
Brazil has become the largest breeder of Nelore, and from there the breed was exported to Argentina, Paraguay, Venezuela, Central America, Mexico, the USA, and many other countries.
The Nelore is of the Bos indicus species and has the characteristic hump above its shoulders and loose skin.
It is usually white in color with black skin, muzzle and tail and they have comparatively long legs which helped them walk in the water when grazing.
Brahman cattle grow quickly, and finish early for good beef production! Their carcasses have low fat and high muscle content. Their dressing percentage is also high, with a good ‘cut-out’ value.

Gyr/ Gir

It is one of the principal Zebu breeds originating in India.
Originated in southwest India in the state of Gujarat
It was also one of the breeds used in the development of the Brahman breed in North America
Gyr is generally mottled with the color ranging from red through yellow to white, black being the only unacceptable color.

Brangus

It is a cross between an Angus and a Brahman.
Brangus cattle are black or red, polled, with a sleek coat and pigmented skin. Their ears are medium to large and the skin is loose, with neck folds.
It is very known for its milk-producing qualities and is often bred with Friesian cows to make the Girolando breed.
Mature Brangus bulls generally weigh between 800 and 900 kg, while mature females generally weigh around 500 to 550 kg.

Read: The Main Differences Between Braising and Stewing

Guzerat

Guzerat or Guzerá is a Brazilian breed of domestic cattle. It derives from the cross-breeding of Indian Kankrej cattle with local taurine Crioulo cattle of European origin.
Guzerat cattle are gray cattle and have long lyre-shaped horns. Guzerat cattle have short broad faces with long ears drooping and open to the front. Color varies from light gray to black at maturity.
They are among the largest cattle of India and are prized as powerful draft animals and are moderate milk producers.

Beefmaster

It is multi-purpose breed was developed from Brahman, Hereford, and Shorthorn
Most Beefmasters are red in color, but there are variations such as red coats with white speckles, usually around the facial area.
Cows usually weigh 800 kg, while Beefmaster bulls can reach over 1,200 kg. On average, calves weigh around 35 kg

Read: Food Plating Technique

2. Bos Taurus

British Breeds

Developed in the British Isles and brought to the United States in the late 1700s through the late 1800s.
Angus (Black and Red), Hereford (Horned and Polled), Shorthorn.
Generally smaller when mature, reach a mature size at an earlier age, have less growth potential, excel infertility, and calving ease, attain higher quality grades, and yield carcasses with a lower percentage of saleable products.

Read: Roasting Tips

Continental European Breeds

Commonly referred to as "exotic" breeds and include:
Charolais, Chianina, Gelbvieh, Limousin, Maine Anjou, Salers, and Simmental.
Generally larger in mature size, later maturing, produce carcasses with less fat and a higher percentage of saleable products have lower quality grades.

Holstein/ Friesian Beef Cattle

Holstein cattle are the most prominent of the seven major dairy breeds in the United States, easily recognizable by their distinctive black and white markings.
Cows of Holstein descent make up over 90% of the cows on U.S. dairy farms.

Kobe Beef

Cattle of the Kuroge Wagyu/ Kuroge Washu breed (black-haired Japanese cattle) raised and fattened in the hills above Kobe, Hyōgo Prefecture, Japan (ancient province of Tajima.)
During the fattening period, the cattle are hand-fed, using high- energy feed, including beer and beer mash, and hand-massaged for tenderness and high-fat content.
Today kuroge Wagyu are raised on only 262 small farms in Japan, most of which pasture fewer than five cows, and the largest of which run only 10 to 15 animals.
Kobe beef can be prepared as steak, sukiyaki, shabu-shabu, sashimi, and teppanyaki
All Kobe is Wagyu not all Wagyu is KOBE

Wagyu Varieties

Japanese Black Wagyu: Kuroge Washu
Japanese Brown Wagyu: Akage Washu or Akaushi
Japanese Polled Wagyu: Mukaku Washu
Japanese Shorthorn Wagyu: Nihon Tankaku Washu

The Country Wagyu Breeding

Jepang: Tottori, Tajima, Shimane and Okayama, Kochi and Kumamoto
Australia: The Australian Wagyu Association is the largest breed association outside Japan
US: In the United States, Japanese Wagyu cattle are bred with Angus cattle. This crossbreed has been named American Style Kobe Beef.

Read: Compound Butter

Inspection and Grading

The inspection and grading of meat and poultry are two separate programs within the U.S. Department of Agriculture (USDA).

Inspection
Grading

1. Inspection

It is for wholesomeness and is mandatory and is paid for out of tax dollars.
It is designed to minimize the likelihood of harmful bacteria being present in raw meat and poultry products.

2. Grading

It is for quality and yield and is voluntary.
The service is requested and paid for by meat and poultry producers/processors

2 Types of Grading

Yield grades: For the amount of usable lean meat on the carcass. From 5 to 1 yield grade, The best yield is number 1 yield grade
Quality grades: For tenderness, juiciness, and flavor.

Beef Yield Grades

Read: Grilling and Griddling Method

Beef Quality Grades

Read: Broiling Method

Read: What is Cooking?

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22 Types of Flour We Use in Cooking

noreply@blogger.com (Delhindra) — Fri, 28 Aug 2020 09:36:00 +0000

Food Commodities Knowledge: Types of Flour

1. High Protein Flour/ Bread Flour

Protein content more than 12.5%.
Name of Plant: Wheat
Dishes: The best use for Bread, Dougnut, Pizza, etc.
Brands: Merk Cakra Kembar, King Arthur Brand, and White lily.
KOMACHI is a Japanese Wheat Flour brand, widely used for making donuts.

2. Medium Protein Flour/ All-Purpose Flour

Protein content between 10-11%
Dishes: The best use for Fritter, Pan-fried fish, Eclair and Profiterole, Cookies, etc.
Brands: Merk Segitiga Biru, King Arthur Brand, and White Lily Brand
Name of Plant: Wheat

3. Low Protein Flour/ Cake Flour

Protein content, about 8-9%.
Dishes: The best use for any types of cakes such as Sponge cake, Black Forest, etc.
Brands: Merk Kunci, King Arthur Brand, and White Lily Brand.
Name of Plant: Wheat

4. Brown Bread Crumb

Bread crumb is made from crushed dry bread, used for breading or crumbing food.
Dishes: Rissoles, Potato Croquettes, Chicken Nugget and sprinkle baked dishes such as Potatoes Gratin, Baked Pasta, etc.
Name of Plant: Wheat

5. Panko Bread Crumb

The texture is rougher than the usual bread flour, Usually white.
Dishes: Ordinary to make Katsu (tonkatsu) or Tempura. It feels crisper and crunchy.
Name of Plant: Wheat

Read: Deep-Frying Method

6. Pastry Flour

Made from soft wheat, which makes it finer than all-purpose flour.
Its protein content places it between all-purpose and cake flours.
You can make it by mixing a 2-to-1 ratio of all-purpose to cake flours.
Dishes: Pastry Products
Name of Plant: Wheat

7. Whole Wheat Flour

By grinding entire kernels of red wheat.
Wheat seed head has three portions: the germ, bran, and endosperm.
White flour includes just the endosperm, not the bran and germ. But the bran and germ contain the bulk of the fiber and protein.
Dishes: Bread
Name of Plant: Wheat

8. White Whole Wheat Flour

This variety contains the endosperm, germ, and bran of a paler variety of wheat called hard white wheat.
It tastes slightly sweeter than traditional whole wheat, thanks to its lower tannin content.
Despite the difference in look and taste, whole wheat and white whole wheat flours have the same nutritional value.
Dishes: Bread
Name of Plant: Wheat

9. Self Rising Flour

This variety is a blend of all-purpose flour, baking powder, and salt.
You can make it in your kitchen. Just mix 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon fine salt.
Dishes: Cakes
Name of Plant: Wheat

10. Wheat starch/ Tang Mein Flour

Wheat starch or Tang Mein or Tang meen fun, or Tang flour
The gluten in the flour has been removed.
When mixed with water it produces a pastry dough.
It is mainly used as a wrapping for dumplings such as ‘Har Kau’ or ‘Choy pau'.
Dishes: Chinese Dumpling/Dimsum, Wonton, etc.
Name of Plant: Wheat.

10. Oat Flour

It doesn’t come from wheat. Instead, made from ground oats.
Oat flour has a superfine, even fluffy texture.
its sweet flavor makes it “one of the most approachable ‘whole grain’ flavors.”
Oat flour is gluten-free and therefore perfect for people on a gluten-free diet
Dishes: Bread, Cereal, Cookies, etc.
Name of Plant: Oat

Read: Components of Sandwich

12. Semolina

Made from the coarsely ground endosperm of durum wheat.
Semolina has the highest gluten content of all flours.
Semolina flour labeled as 00 flour, a finely ground pasta flour that has a mid-range protein content of about 11% to 12%.
The gluten from durum wheat flour tends to be strong but not very elastic. In contrast, the gluten in flour made from red wheat is both strong and elastic.
Dishes: Pasta, Pizza Dough, Bread, etc.
Name of Plant: Durum Wheat

13. Rye Flour

It is flour milled from whole rye berries and grains of ryegrass. Closely related to wheat flour, it has a slightly sour taste and is used to prepare rye bread and sourdough bread.
Loaves of bread produced with this flour are generally darker and denser than other types.
There are light, medium, and dark-colored varieties of rye flour.
The color of the flour depends on how much of the bran has been removed through the milling process.
Conversely, if most of the bran has been removed, the flour will be finer and lighter.
Dishes: Bread, Cookies, etc.
Name of Plant: Rye.

Read: Thick Soup

14. Rice Flour

It is a fine flour made from ground rice.
It is gluten-free, including even “glutinous rice flour,” which is made from sweet rice and is a staple for making Japanese treats like mochi.
Rice flour can be used in a wide variety of dishes and also as a base of noodles in many Asian cuisines.
As a thickener in sauces, as a breading for fried dishes, and as the base for various baked goods.
Dishes: Rice flour pancake, Puttu, and Indonesian Dessert (Kue lapis, Kue Apem, Kue Cucur, Serabi, Kue Talam, etc.)
Name of Plant: Rice

15. Glutinous Rice Flour

Glutinous rice flour or sticky rice is a common component in Asian cuisine.
It is also known as sweet flour or waxy rice flour.
When cooked, glutinous rice becomes moist and firm but also develops a notable stickiness.
Dishes: Mochi/ Moci, Klepon, Onde-Onde, etc.
Name of Plant: Sticky Rice/ Glutinous rice is a type of rice grown mainly in Southeast and East Asia, Northeastern India, and Bhutan

Read: Food Plating Techniques

16. Tapioca Flour/ Tapioca Starch

Gluten-free flour from the cassava root
It can be used as a thickening agent in both sweet and savory dishes.
Dishes: Commonly use for Indonesian Desert or Snack such as Kue lapis, Kue Cenil, Empek - Empek, Siomay, etc.
Name of Plant: Cassava

Read: 6 Types of Buttercream

17. Arrowroot Powder/ Arrowroot Flour

Similar Tapioca is a white, flavorless powder used to thicken sauces, soups, and other foods.
Arrowroot powder has twice the thickening power of wheat flour and because it contains no protein, arrowroot is gluten-free.
Some Arrowroot powder is comprised of starches extracted from various tropical tubers, such as the arrowroot plant and cassava.
Some lower quality arrowroot powder blends may also contain potato starch, so be sure to read ingredient lists carefully.
Dishes: As a thickening agent for soup, sauce, Cookies, Pudding, etc.
Name of Plant: Maranta arundinacea plant/ Arrowroot Plant

18. Sago

It is dried starch granules derived from the pitch of the sago tree.
Sago flour is very rich in starch and has the same thickening ability as tapioca flour.
Dishes: In fact, sago and tapioca flour may be used interchangeably for making Kue (Indonesian Cake), Bread, and Cakes.
Name of Plant: Sago.

Read: Principle of Baking

19. Corn Starch

Cornstarch or maize starch or maize or maizena is the starch derived from the corn (maize) grain.
The starch is obtained from the endosperm of the kernel.
Cornstarch is gluten-free.
Dishes: Corn starch is a common food ingredient, used in thickening sauces or soups, and in making corn syrup and other sugars
Name of Plant: Corn

20. Corn Flour

Corn Flour should not be confused with Corn Starch.
Corn Flour is made from the entire kernel, whereas Corn Starch is extracted from the endosperm in the kernel.
This flour is available in a yellow and white version.
Both varieties are gluten-free.
Yellow Corn Flour is often combined with wheat flour to reduce the overall.
Dishes: Corn Flour Biscuit, Corn Flour Butter Cake, etc.
Name of Plant: Corn

Read: Mother Sauces

21. Potato Flour

It is made from dried potatoes
It is a carbohydrate-based thickener with little protein, useful for people who have to avoid gluten flours.
Dishes: It is used primarily for making commercial potato bread in combination with plain or strong flour or as a thickener for soups, gravies, and Chinese stir fry dishes.
Name of Plant: Potato.

22. Almond Flour

Made by blanching almonds in boiling water to remove the skins, then grinding and sifting them into a fine flour.
Gluten-free flour
To replace wheat flour with almond flour, start by replacing the flour 1:1 and then add more of a rising agent (like baking powder or baking soda) to accommodate the heavier weight of the almond flour.
Dishes: Fondant, Cookies, Muffins, Pancakes, Biscuits, and Bread
Name of Plant: Almond.

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7 Types of Food Commodities

noreply@blogger.com (Delhindra) — Mon, 24 Aug 2020 07:42:00 +0000

Food Commodities Knowledge: Grain and Rice

What are Food Commodities

Commonly consumed foods are those ingested for their nutrient properties.
Food commodities can be either raw agricultural commodities or processed commodities, provided that they are the forms that are sold or distributed for human consumption

7 Types of Food Commodities

Grains and Rice
Meat and Poultry
Seafood
Eggs and Dairy Product
Vegetables and Fruits
Herb and Spices

Grain and Rice

Grain

A grain is a small, hard, dry seed, with or without an attached hull or fruit layer, harvested for human or animal consumption

Grain Preparation

Sort through grains, removing dirt or debris
Rinse in cold water until water runs clear
Presoak whole, hard grains (whole barley, oat groats, or wheat berries) to soften and reduce cooking time
For most grains, bring water or stock to boil, then add the grain
Return to a boil, reduce heat, cover and simmer until done - grain will have a slight chewiness
Drain if needed
Fluff with a fork but do not stir otherwise, starches will create a pasty texture

A. Wheat

Commonly are planted in the USA, Canada, Europe, Egypt, and India

Read: Pastry Dough

Wheat Structure

Bran: Pieces of grain husk separated from flour after milling. If they contain carbohydrates, it's usually oat bran, wheat bran, or inulin.
Endosperm: The part of a seed that acts as a food store for the developing plant embryo, usually containing starch with protein and other nutrients.
Germ: A nutritious foodstuff of a dry floury consistency consisting of the extracted embryos of grains of wheat.

Wheat Nutrients

Carbohydrates
Proteins
Fats
B-vitamins
Vitamin E
Iron
Phosphorus
Calcium
Fiber

Celiac disease (Gluten-Sensitive Enteropathy)

Celiac disease is an immune reaction to eating gluten, a protein found in wheat, barley, and rye.
If you have celiac disease, eating gluten triggers an immune response in your small intestine.
Over time, this reaction damages your small intestine's lining and prevents the absorption of some nutrients (malabsorption).
The intestinal damage often causes diarrhea, fatigue, weight loss, bloating, and anemia, and can lead to serious complications.

B. Rice

Most grow in Asian countries, China, India, Japan & Korea.
The structure is the same as wheat (wheat).
Can be short-grain (glutinous when cooked) or long-grain (fluffy when cooked)

Read: Fresh Pasta

Rice Nutrients

Carbohydrates
Proteins
Fats
B-vitamins
Iron
Phosphorus
Magnesium

Types of Rice

Polished Rice/ White rice: It has been milled rice to remove the husk, bran, germ, and varying amounts of the nutrients contained in them, leaving a starch-rich grain.
Unpolished Rice/ Brown Rice: it is unpolished rice where only the hull/ husk is removed.
Glutinous Rice/ Sticky Rice: It is a type of rice grown mainly in Southeast Asia, Northeastern India, and Bhutan that has opaque grains, less amylose content, and is especially sticky when cooked.

Read: Deep Frying Method

C. Cereal

Seed grains of cultivated grasses
The most common staple food in most countries as they are relatively inexpensive
Usually serve as breakfast
It can be from Rice, Corn/ maize, Oat, Barley, Wheat, Quinoa, or Millet

Read: Baking Method

5 Categories Breakfast Cereal

Hot Cereals: Cooked or served hot, can be wholesome and unsweetened and sugary and processed. You can enrich it with honey or fruit.
Whole-Grain Cereal: the healthier variant cereal because it has more vitamins, minerals, and other useful stuff for the human body.
Bran Cereal: It has much higher quantities of insolvable fiber. It helps digestion and prevents constipation.
Sugary Cereal: The cereal with high quantities of sugar and has large amounts of additives and preservatives.
Organic Cereal: The cereals that don't use pesticides, artificial fertilizers, and no genetically modified ingredients. Their sweeteners are also natural (like honey, or fruit).

Read: Chicken Cutting

The Famous Breakfast Cereal

Koko Krunch: Nestle
Cinnamon Toast Crunch: General Mills and Nestle
Lucky Charms: General Mills
Honey Nut Cheerios: General Mills
Cocoa Puffs: General Mills
Cap'n Crunch: Quaker Oats
Frosted Flakes: Kellogg's
Froot Loops: Kellogg's
Apple Jacks: Kellogg's
Cap'n Crunch's Crunch Berries: Quaker Oats
Rice Krispies: Kellogg's
Raisin Bran: Kellogg's
Corn Pops: Kellogg's

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Types of Meat Product are Served For Breakfast

noreply@blogger.com (Delhindra) — Tue, 05 May 2020 08:26:00 +0000

Breakfast Knowledge: Breakfast Meat Dishes

Types of Meat Product For Breakfast

Minutes steak
Cured Meat
Breakfast Sausages
Breakfast Patties
Beef Hash/ Corned Beef Hash
Black Pudding

Breakfast Meat

Read: Types of Bread

1. Minutes Steak

Minute Steak is a thin (usually 1/4 -1/3 inch thick) cut of boneless.
Most often from sirloin or beef tenderloin
Can be served with Green salad, Grilled asparagus, Hash-brown potato, O'Brien potato, Grilled tomatoes, Sauteed mushroom, or Fried egg.

Minutes Steak
Minutes steak with a green salad and Minutes steak with a fried egg

Read: Beef Cutting

2. Cured Meat Product

Curing is any of the various food preservation and flavoring processes of foods such as meat, fish, and vegetables, by the addition of salt, intending to draw moisture out of the food by the process of osmosis.

a. Beef Pastrami

Pastrami is a meat product of Romanian origin usually made from beef brisket.
Main ingredient: Beef brisket or Beef plate
The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed.
Serve as Breakfast carving

Beef Pastrami

Read: 5 Basic Recipes of French Mother Sauces

b. Ham

Ham comes from the upper part of the hind leg of the pig.
The pork is then preserved via salting, smoking, or wet curing. Ham can come in slices, loaf, or whole leg.
Can be served as Breakfast carving (Roasted Ham, Whole leg), Egg Benedict (sliced ham), Omelet (diced ham), etc.

Ham
Ham as Breakfast carving, Ham Benedict, and Ham Omelet

c. Bacon

Bacon is a type of salt-cured pork. Bacon is prepared from several different cuts of meat, typically from the pork belly or from back cuts, which have less fat than the belly.
Main ingredients: Pork belly.
Can be served as a breakfast side dish, and Bacon omelet

Bacon
Bacon as a side dish, and Bacon omelet

Read: How To Create Your Fresh Pasta

3. Breakfast Sausages

A type of fresh pork sausage usually served at breakfast in the United States
It is a common breakfast item in traditional American "farmer" or "country" breakfasts.
Twice ground pork
Heavily seasoned such as black pepper or white pepper and sage
Breakfast sausage is normally fried in a pan, grilled, or microwaved.

Breakfast Sausages

Read: Food Plating Skeleton

4. Breakfast Patties

Breakfast Patties is known as sausage breakfast patties in the US
Ingredients: Ground pork as the main ingredient, and flavoring with sage, black peppercorn, and garlic
The size of the patties is like an English muffin

Breakfast Patties

Read: The Main Deference Between of Sauteing and Stir-Frying Method

5. Beef Hash/ Corned Beef Hash

Hash is a culinary dish consisting of chopped up meat, potatoes, and onions fried. The name is derived from French: Hacher, meaning "to chop"
Classic American corned beef hash originated in the New England region of the United States as a way to use up the leftovers from a traditional boiled dinner of beef, cabbage, potatoes, and onions.

Beef Hash/ Corned Beef Hash

6. Black Pudding

Black pudding is a type of blood sausage originating in the United Kingdom and Ireland.
It is made from pork blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats.
Main ingredient: Pork blood and cereal.
Dishes: Serve as a breakfast dish

Black Pudding

Read: 2 Types of Cold Soup

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Types of Egg Dishes For Breakfast

noreply@blogger.com (Delhindra) — Wed, 01 Apr 2020 09:32:00 +0000

Breakfast Knowledge: Breakfast Egg

Types of Egg Dishes

Boiled Eggs
Fried eggs
Poached eggs
Scrambled eggs
Omelet
Quiche
Shakshuka

Types of Egg Dishes

Read: 10 Types of Amuse-Bouche

1. Boiled Egg

First Method

Place eggs in a pot with enough water to completely submerge them
Bring (or return) water to a simmer
Start timing the cooking once the water reaches a simmer and cook to the desired doneness
Evaluate the quality of the cooked eggs

Seconds method

Place water in a pot
Bring water to boiling
Put eggs into boiling water and start timing When done, scoop them out and into cold water (if you’re not eating them straight away) to prevent them from cooking any further.

Quality Criteria

Tender, fully cooked white
No green rim around the yolk
Yolk cooked to the desired doneness
Served warm or cold

Boiled Egg Cooking Time

Read: The Top 6 Traditional Appetizer

2. Fried Eggs

The doneness of fried egg

Sunnyside up
Over easy
Over medium
Over hard

Method

Heat pan and cooking fat over moderate heat
Break eggs into cups and slide into the hot fat
Cook egg to the desired degree of doneness
Evaluate the quality of the finished fried eggs

Quality Criteria

Tender, fully cooked white
No color
No excess fat
Yolk cooked to the desired doneness

Fried Eggs
Sunny Set Up, Over Easy, Over Medium, and Over Hard

Read: Baking Method

3. Poached Egg

The Popular dishes: Egg Benedict

Method

Bring water, vinegar, and salt to a simmer
Add the shelled egg to the simmering water
Remove eggs when done
Evaluate the quality of the poached egg

Quality Criteria

Tender, fully cooked white
The runny, yet the warm yolk
Delicately set
Compact, oval shape
Trimmed, if necessary

Poached Eggs
Egg Benedict and Poached Egg with Toast Bread

Read: The Secret Knowledge to Making The Perfect Sauces

4. Scramble Egg

Scramble egg is a dish made from eggs (usually chicken eggs) stirred or beaten together in a pan while being gently heated, typically with salt, butter, and sometimes other ingredients.

Method

Whisk eggs just until yolks and whites are combined; add liquid, if using
Preheat pan and melt the butter
Cook eggs over low heat, stirring constantly
Season eggs, if desired
Evaluate the quality of the finished scrambled eggs

Quality Criteria

Small, soft creamy curds
Not runny
Not dried out
Serve warm

Scrambled Egg
Scrambled Egg with Toast Bread, and Scrambled Egg Sandwich

Read: BBQ and Smoking Method

5. Omelet

The Most Common Omelet for Breakfast

American Omelet: Folded in half
French Omelet: Rolled, no color
Italian Frittata: Open face
Spanish Omelet: Open face
Japanese Tamagoyaki: Rolled Omelet

a. American Omelet

Method

Heat pan and then add the oil or butter over medium-high heat
Add eggs and cook the omelet until the eggs are properly set.
While the eggs are still wet, top them with cheese and other toppings (don't overdo it). Leave it alone until a crust forms along the edge.
Shake the pan gently to make sure the omelet is loose, then use your spatula to flip one side over the other into a half-moon. Transfer to a warm plate and serve immediately.
The Most Popular American Omelet: Denver and the ingredients are Dice onion, diced red and green bell pepper, diced ham, crusted bacon, and American Cheddar Cheese (additional)

How to make American Omelet

Denver Omelet

Read: Beurre Blanc as The Classic French Sauce

b. French Omelet

Method

Start by gently spreading or flattening the omelet in the pan to even it out for the best-looking rolled and folded omelets
Roll the edge of the omelet nearest the handle toward the center and loosen the omelet
Roll the omelet out of the pan, completely encasing any filling (make sure the edges are caught neatly underneath the omelet), directly onto a heated plate
It may be necessary to shape the omelet with a clean towel

French Omelet
How to make French Omelet

Read: Blanching Method

Quality Criteria

Tapered shape to both ends
Little to no color
Interior like a scrambled egg
Exterior smooth - no folds or wrinkles
Stuffing cooked and warm if applicable

French Omelet

Read: Boiling and Simmering Method

c. Italian Frittata/ Italian Omelet

Frittata is an Italian egg omelet or crustless quiche, enriched with additional ingredients such as Meats, Potatoes, Cheeses, Tomatoes, Vegetables, or Pasta.

Italian Frittata

Read: Types of Buttercream

d. Spanish Omelet

Spanish omelet is the English name for a traditional dish from Spanish cuisine called tortilla española, tortilla de patatas, or tortilla de papas.
It is an omelet made with eggs and potatoes, sometimes also with onion and/or chives or garlic; fried in oil
The basic version is made only with eggs and potatoes, and possibly onion
It is part of the cuisine of Spain and many South American countries, especially those in the area of the Rio de la Plata.

Spanish Omelet

Read: Broiling Method

e. Japanese Tamagoyaki

Tamagoyaki is a type of Japanese omelet, which is made by rolling together several layers of cooked egg.
These are usually prepared in a rectangular omelet pan called a makiyakinabe.
There are several types of tamagoyaki. It is made by combining eggs, and sometimes sugar or soy sauce. Additionally, sake and mirin are used in some recipes.

Tamagoyaki

6. Quiches

Quiche is a savory open tart or flan consisting of a pastry crust filled with eggs, cream, and cheese, meat, seafood, or vegetables.
Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food
Quiche lorraine (named after the Lorraine region of France) is a popular variant that was originally an open pie with eggs, cream, and lardons.
In English-speaking countries, modern preparations of the dish usually include mature cheese (Cheddar cheese often being used in British varieties), and the lardons are replaced by bacon or ham.

The variants of quiche:

Quiche au fromage (quiche with cheese)
Quiche aux champignons (quiche with mushrooms)
Quiche florentine (spinach)
Quiche provençale (tomatoes, onion, black olive and courgettes).

Quiches

Read: What is Cake Decoration in Culinary

7. Shakshouka (Middle East)

Shakshouka is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, and commonly spiced with cumin, paprika, cayenne pepper, and nutmeg.
The dish has existed in Mediterranean cultures for centuries.
Some variations of shakshouka can be made with lamb mince, toasted whole spices, yogurt, feta cheese, and fresh herbs.

Shakshouka

Benefits of Eating Eggs for Breakfast

Eggs make you feel full longer than cereal or toast: Protein and fat in eggs help maintain your energy level
Eggs are a great source of protein: Whole eggs are one of the most complete sources of protein, meaning they contain all the essential amino acids that we must get from our food.
Eggs are cheaper than other breakfast dishes.
Eggs help the development and memory of the brain: Choline, an important nutrient found in eggs, stimulates brain development, and function. It has also been linked to increased memory retention and increased alertness.
Eggs protect your eyesight: Two antioxidants, lutein, and zeaxanthin are in eggs and have been linked to protecting the eyes from damage related to UV exposure. They have also been linked to reducing the possibility of developing cataracts in old age.

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9 Types of Breakfast

noreply@blogger.com (Delhindra) — Tue, 17 Mar 2020 03:14:00 +0000

Breakfast Knowledge: Types of Breakfast

What is Breakfast?

Breakfast is the first meal of the day.
Breakfast is usually served between 7.30/7.00 am, to 10.00/10.30 am.
3 types of the most popular breakfast are Continental breakfast, English Breakfast, and American breakfast.

Types of Breakfast

Read: Types of Egg Dishes for Breakfast

Types of Breakfast

Continental Breakfast
American Breakfast
English Breakfast.
Italian Breakfast
Indonesian Breakfast.
Middle East Breakfast
Japanese Breakfast
Chinese Breakfast
Indian Breakfast

1. Continental Breakfast

The traditional continental breakfast is a light morning meal
Consisting: Bread end toast (Croissant, Brioche, Danish pastry, Sandwich bread, etc.), Butter or any Preserves, Juices, Fruits, and Coffee or Tea as a hot beverage.
It is usually served buffet-style.

Continental Breakfast
Assorted bread and Toast, Coffee, Juices, Fresh fruit,

Read: Mayonnaise Derivatives

2. American Breakfast

American breakfast is a heavy breakfast
American Style Breakfast: Two eggs (fried, omelet, boiled or poached), Meat (sliced bacon, sausages, minutes steak, patties), Potato (hash-brown or O'Brien potatoes), Bread and Toast, Preserves and Butter, Pancakes with syrup or Waffle, Cereal (cornflakes, oatmeal, etc. ), Coffee/ Tea, Juices and Fruits(orange, grapefruit, etc.).
It is usually served buffet-style or A la Carte Menu

American Breakfast

Egg, Pancake, Bread and Toast, Waffle, Juice, Milk, coffee, Tea, Fruit, Potato, Bacon, Sausage, etc.

Read: Rice and Grain

3. English Breakfast

A full English Breakfast menu may consist of more elaborated and eleven-courses of meals.
The items in English Breakfast consists: 2 Eggs (Poached, Fried eggs, or Scramble egg), Fish, Black pudding, Hot meat, Baked bean, Grilled tomatoes, Sausages, Bacon, Sauteed mushroom, Fresh Fruits, Juices, Cheese, Cereals, Bread and Toast with Preserves and Butter, Beverages (Tea, Coffee, Hot Chocolate, Milk, etc.)
It is usually served buffet-style.

English Breakfast
Egg, Baked beam, Black pudding, Sauteed mushroom, Grilled tomato, Sausage, Coffee or Tea, Juice, fresh fruit, bread, and Toast, etc.

4. Italian Breakfast

Italian breakfast consists of caffè latte (hot milk with coffee) or coffee with bread or rolls, butter, and jam.
Traditionally Italian breakfast usually serves A cookie-like rusk hard bread, called Fette biscottate.
If breakfast is eaten in a bar (coffee shop), it is composed of cappuccino and cornetto or espresso, croissant or cornetto bread, or a different kind of sweet baked goods and bread with butter and jam.
A La Carte service style.

Italian Breakfast
Caffè latte, Cornetto, Fette biscottate.

Read: Types of Pastry Dough

5. Indonesian Breakfast

Indonesian people from different regions have a different favorite breakfast menu.
Most of the Indonesian traditional breakfast is based on rice or noodle with various condiments and other side dishes.
Indonesian breakfast dishes: Bubur Ayam, Lontong Sayur, Nasi Uduk, Nasi Goreng, Bakmi Goreng, etc.
Buffet or A la carte service style.

Indonesian Breakfast
Bubur Ayam (Chicken Congee), Lontong Sayur, and Nasi Goreng

Read: Indonesian Basic Paste

6. Middle East Breakfast

Falafel, Ful madames, Baba gahnoush, Tehina, Hallomi, and Hummus with Pita bread or Kaek and Tea.
Labneh, Nabulsi cheese, Jams, Zaatar, Dukka, and Olive oil
Pita bread, Kaek (sesame bread), and manakeesh
Shakshouka Egg
Fresh vegetables such as tomatoes, cucumbers, green peppers, radishes, onions, olives, and shredded carrots.
Buffet style service

Middle East Breakfast
Baba Ghanoush, Ful madames, Felafel

Middle East Breakfast
Shakshouka egg, Pita bread, and Labneh

Read: Differences Between Braising and Stewing

7. Japanese Breakfast

Generally, a traditional Japanese breakfast consists of Steamed rice, Miso soup, a protein such as Grilled salmon, Tamagoyaki (Rolled omelet)
Side dishes; Tsukemono (Japanese pickles), Nori (dried seaweed), Natto (fermented soybeans), Kobachi (Small side dishes which usually consist of vegetables), and Green salad (Aditional)
Beverage: Tea
Buffet or A la Carte Style service or Set menu.

Japanese Breakfast
Steamed rice, Miso soup, Grilled salmon, Tamagoyaki, Tsukemono, Kobachi, Natto, and Tea

Read: Types of Flour

8. Chinese Breakfast

Chinese breakfast is very different from Western breakfast, but it provides wide options from rice porridge to Youtiao, from steamed buns to baked buns, from fresh soy milk to soups.
Youtiao (Chinese fried flour stick) and soy milk is the best combination for a breakfast.
Tofu pudding is very soft tofu. Flavors of tofu pudding vary by region. can be savory or sweet taste.
Porridge and Congee, Steamed buns, Stir-fried noodles, Dumpling and Wonton soup
Beverage: Tea and Soy milk
Buffet or A la Carte Style service.

Chinese Breakfast
Youtiao and Soy milk, Tofu pudding, Porridge

Chinese Breakfast
Steamed buns, Wonton soup, and Dumpling

Read: Types of Beef Cattle

9. Indian Breakfast

A typical breakfast in India varies depending on region but is often quite similar to a lunch or dinner.
A breakfast plate in India might include roti (flatbread), dosas (thin crepes made of lentils) or idlis (steamed rice-dough pancakes), and different dips and chutneys, as well as spiced potatoes
Kinds of Indian breakfast: Misal Pav, Puttu with Kandala curry, Khaman Dhokla, etc.

Indian Breakfast
Puttu with Kandala curry, Dosas, and Idlis

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22 Most Popular Sandwiches

noreply@blogger.com (Delhindra) — Tue, 10 Mar 2020 07:49:00 +0000

Sandwich Knowledge: Popular Sandwich

1. American Club Sandwich, US

Club sandwich or Clubhouse sandwich is an American triple layer sandwich.
Ingredients: Lettuce, Sliced tomato, Crispy Bacon, Fried egg, Roasted Turkey, or Chicken.
Types of bread: Toasted-sliced white bread or Sandwich bread
Spread: Mayonnaise
Serve with: French fries potato and Cold slow.

2. Hamburger, US

A hamburger or burger is a sandwich consisting of grilled patties, cheese, lettuce, tomato, onion, pickles, egg, placed inside a sliced bread roll or bun.
Ingredients: Lettuce, Sliced tomato, Sliced raw onion or sauteed, Sliced gherkin, and additional ingredients such as cheese, Fried egg, or Bacon.
Types of bread: Hamburger bun
Serve with: French fries, Cold slow, and Condiments such as Tomato ketchup, Mustard, Mayonnaise.

American Club Sandwich and Hamburger

Read: The Famous List of Bread Types and Their Description

3. Hot Dog, US

The hot dog is a sausage sandwich where the sausage is served in the slit of a partially sliced bun.
Ingredients: Grilled or steamed sausage, and Mustard.
Additional Ingredients: Sauteed onion, Gherkin relish, and Lettuce
Types of bread: Hot dog bun,
Serve with: French fries, Relish or Cold slow, and Condiments such as Mustard, Tomato ketchup, Mayonnaise, and Cheese sauce.

4. Reuben Sandwich, US

Reuben sandwich is an American grilled sandwich.
Ingredients: Corned beef, Swiss cheese, Sauerkraut.
Spread: Russian Dressing is consists of Mayonnaise, Tomato ketchup, Horseradish, Worcestershire sauce, Paprika powder, Freshly ground black pepper, salt, or Kosher salt.
Types of bread: Rye bread
Serve with: Potato chips or french fries, and Cold slow salad

Hot Dog and Reuben Sandwich

Read: Top 10 Derivatives of Mayonnaise Dressing

5. Croque Monsieur, French

Croque Monsieur is a grilled and baked sandwich made with ham and cheese.
Ingredients: Butter, Ham, Cheese, and Shredded Gruyere Cheese as a topping.
Additional ingredients: Whipped fresh egg for dipping the bread before grilling or Pan-frying.
Types of bread: Sliced white bread or brioche bread,
Serve as: Snack or breakfast dish.

6. Croque Madame, French

Croque madame is Croque Monsieur with a poached or lightly fried egg on top
Serve as: Snack or breakfast dish.

Croque Monsieur and Croque Madame

Read: The Most Popular National Soups in The World

7. Banh mi, Vietnam

Vietnam Baguette which is often split lengthwise and filled with various savory ingredients as a sandwich and served as a meal. Plain banh mi is also eaten as a staple food.
Ingredients: Typically consists of one or more meats such as chicken, beef, Pork, etc.
Additional Ingredients: Accompanying vegetables typically include fresh cucumber slices, cilantro, and pickled carrots and daikon in shredded or julienne form.
Types of bread: Vietnam Baguette
Serve with: Spicy chili sauce, sliced chilis, ketchup, and mayonnaise.
Popular dishes: Bánh mì gà nướng (chicken), Bánh mì chay (vegetarian sandwich), Bánh mì trứng ốp-la (fried egg sandwich), Bánh mì kẹp kem (ice cream sandwich), Bánh mì cá mòi (sardine sandwich).

8. Burritos, Mexican.

A burrito is a wrapped sandwich with a flour tortilla,
The tortilla is sometimes lightly grilled or steamed to soften it, make it more pliable, and allow it to adhere to itself when wrapped.
The main ingredients: Meat and beans or refried beans
Types of bread: Flour tortilla,
Condiment or additional ingredients: Shredded American cheddar cheese, Cheese sauce, Avocado, Lettuce, Guacamole, Salsa cruda, sour cream, etc.

Banh mi and Burritos

Read: 5 Basic Recipes of French Mother Sauces and Their Derivatives

9. Shawarma, Middle East

Shawarma is a dish in Middle Eastern cuisine consisting of thinly sliced meat, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit.
Originally made of lamb or mutton, but this time shawarma may also be chicken, turkey, beef, or veal.
Ingredients: Thinly sliced meat (lamb or Mutton), Garlic, Lemon juice, Middle East Herb and spices, Yogurt (additional).
Types of bread: Pita bread.
Serve with: Tahini sauce, Yogurt, Dice tomato, Dice red onion, Sliced cucumber, Shredded lettuce, etc.

10. Döner Kebab, Germany

Döner Kebab is a type of kebab, the most common street food in Berlin.
The origin of Turkish
Made from seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. The outer layer is sliced into thin shavings as it cooks.
The vertical rotisserie was invented in the 19th-century Ottoman Empire, and doner kebab inspired similar dishes such as the Arab shawarma, Greek gyros, and Mexican al pastor.
The main ingredients: Thinly sliced meat (beef, veal, or chicken), onion, lettuce, red cabbage, yogurt, tomato ketchup, or hot sauce, sometimes mayonnaise.
Types of bread: Sesame flatbread/ flatbread.

Shawarma and Döner Kebab

Read 4 Types of Hors d’oeuvres You Should Know

11. Gyros, Greek

Gyros is a Greek dish made from thinly sliced meat cooked on a vertical rotisserie.
Similar shawarma
In Greece, gyros are normally made with pork though other meats are also used.
Ingredients: Most often pork as main ingredients
Types of bread: Pita bread or Flatbread.
Serve with: Tzatziki sauce, Sliced tomato, Sliced onion, and lettuce.

12. Pastrami Sandwich, New York, US

New York Pastrami Sandwich is a classic sandwich made famous in the Jewish kosher delicatessens of New York City. It was first created in 1888 by Sussman Volk, who served it at his deli on Delancey Street in New York City.
NY Pastrami is generally made from the navel end of the brisket.
It is cured in brine, coated with a mix of spices such as garlic, coriander, black pepper, paprika, cloves, allspice, and mustard seed, and then smoked. Finally, the meat is steamed until the connective tissues within the meat break down into gelatin
Ingredients: Sliced pastrami, Mustard (brown mustard),
Types of bread: Rye bread or White bread
Serve with: French fries or Potato chips and dill pickle on the side.

Gyros and Pastrami Sandwich

Read: 10 Types of Amuse-Bouche as Chef's Complimentary

13. Po Boy, US

Po' boy Sandwich is a traditional sandwich from Louisiana. It almost always consists of meat, which is usually roast beef or fried seafood, often shrimp, crawfish, fish, oysters, or crab.
Ingredients: Fried shellfish or Fried fish, lettuce, tomato, mayonnaise, and tomato ketchup as dressing.
Types of bread: French bread

14. Falafel Sandwich, Egypt

Falafel is a deep-fried ball, or a flat or doughnut-shaped patty, made from ground chickpeas, fava beans, or both. herbs, spices, and onion relatives are commonly added to the dough.
It is a well-known Middle Eastern dish that most likely originated in Egypt
Falafel balls are commonly served in a pita, which acts as a pocket or wrapped in a flatbread
Ingredients: Falafel (Chickpeas, Garlic, roughly chopped, Onion, Parsley, Cumin, Coriander, All-purpose flour, Salt, and Ground black pepper) combine all together by food processor, make ball shapes and deep-fried.
Types of bread: Pita or Flatbread
Serve with: Tahini sauce, Yogurt Dressing, Tomatoes, Red onion, and Parsley.

Po Boy and Falafel Sandwich

Read: 6 Types of Buttercream For Cake Decoration

15. Torta/ Tortas, Mexico

Torta is a kind of Mexican sandwich.
Depending on the region, this is called a bolillo, telera, birote, or pan francés.
Tortas can be eaten cold or hot and grilled or toasted in a press in the same manner as a Cuban sandwich.
Torta Mexicana can be filled with a wide variety of ingredients including different types of meats and cheeses with beans, avocado, peppers, onion, etc.
The dish is popular throughout Mexico and is also available anywhere with a large Mexican population.
Ingredients: Refried bean, Avocado, Cheese, Crispy chicken (Chicken Milanese), Jalapeno, Red onion, Mayonnaise.
Types of bread: Ciabatta roll, Roll bread, Burger bun, Baguette, etc.

16. Vada Pav, India

Vada pav is an Indian dish, it's consists of a deep-fried potato cake
placed inside a bread bun (pav).
Ingredients: Potato, chopped or sliced green chili, mustard seed, cilantro, Indian spices, and deep-fried with gram flour batter.
Types of bread: Pav bun.
Serve with: Chutney (green, red, or garlic chutney), Green chili (fresh or fried green chili).

Tortas and Vada Pav

17. Roti Bakar, Indonesia

Roti Bakar is a grilled Indonesian sweet sandwich.
Ingredients: Butter or Margarine as Spread, Filling (Cheese, Jam, Chocolate, Banana, strawberry, or Crushed peanut), Condense milk, and grated cheese as topping (additional), and then grilling or griddling as the method of cooking.
Types of bread: Sandwich bread or Rye bread

18. Tuna Sandwich

A tuna sandwich is a sandwich made from canned tuna—usually made into a tuna salad by adding mayonnaise, and sometimes other ingredients such as celery or onion.
Ingredients: Can of Chunk Light or Albacore White Tuna, Mayonnaise, Lime juice, Diced celery, Diced gherkin, Chopped onion, and Crushed or Ground black pepper.
Types of bread: Any types of bread such as Croissant, Rye bread, White bread (toasted or not), Brioche, or Tortilla flour,
Serve with: French fries or Potato chips.

Roti Bakar and Tuna Sandwich

Read: What is the Meaning of Cooking in Culinary Knowledge?

19. Egg Salad Sandwich

Ingredients: Chopped or diced boiled egg, Mustard, Mayonnaise, Chopped onion, Lime juice, Chopped parsley, Salt, and Ground or Crushed black pepper.
Types of bread: Any types of bread such as Croissant, Bun, Baguette, Sandwich bread, or Rye bread
Serve with: Lettuce leaf as under-liner, French fries, or Potatoes chips.

20. Panini, Italy

A panini is a sandwich made with Italian bread such as ciabatta, or michetta, usually served warmed by grilling or toasting
The bread is cut horizontally and filled with the ingredients such as cheese, cured meat, grilled chicken, or other food, and often served warm after having been pressed by a warming grill.
Ingredients: Pesto as a spread, Cheese, Grilled meat, or Cured meat.
Types of bread: Italian bread such as Ciabatta, and Michetta
Serve with: French fries, or Potato chips

Panini and Egg Salad Sandwich

Read: Food Presentation - Food Plating Skeleton

21. Muffuletta Sandwich, US

Muffuletta is the classic New Orleans sandwich that combines olive salad with layers of thin-sliced Italian cold cuts or cured meat and cheese.
Ingredients: Spread (Combine of chopped olives, capers, red bell peppers, parsley, giardiniera pepper, and garlic), Cured meat, and Provolone cheese.
Types of bread: Muffuletta roll

22. Lobster Roll, US

A lobster roll is a sandwich native to New England and the Canadian Maritimes.
It is made of lobster meat served on a grilled hot dog-style bun with the opening on the top rather than the side.
Ingredients: Lobster tail meat, Butter, Lemon juice, Chopped chives, mayonnaise (additional)
Types of bread: Hod dog bread, Burger buns, Baguettes, or other types of bread rolls and even in pita pockets
Serve with: Potato chips and dill pickles.

Muffuletta and Lobster Roll

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PDF Culinary Presentation of Food Commodities

noreply@blogger.com (Delhindra) — Tue, 18 Feb 2020 05:14:00 +0000

PDF Presentation: Food Commodities

List Culinary PDF Presentation for Our Friends

Types of Pasta: Pictures and Shapes of Pasta

Vegetables: Root, Tuber, and Bulbs Vegetables:
Pictures and Description

Types of Mushrooms: Pictures and Description

Types of Greens: Pictures and Description

Types of Herbs: Pictures and Description

Types of Spices: Pictures and Description

Types of Crabs: Pictures and Description

Types of Shrimps: Pictures and Description

Types of Cheese: Pictures and Description

Types of Fish: Pictures and Description

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4 Components of Sandwich

noreply@blogger.com (Delhindra) — Tue, 11 Feb 2020 09:45:00 +0000

Sandwich Knowledge: Sandwich Component

What is a Sandwich?

A sandwich is a food consisting of vegetables, sliced cheese, or meat, placed on or between slices of bread.
The sandwich began as portable finger food in the Western world, though over time it has become prevalent worldwide.
Sandwiches are a popular type of lunch food, taken to work, school, or picnics.
The famous sandwich: American Club Sandwich, Reuben sandwich, Hamburger, Hot dog, Croque monsieur, Banh mi, Burritos, Tuna sandwich, Egg sandwich, etc.

Sandwich

Read: Parts of Salad

The Concept of Sandwich Creation

Good quality ingredient
Delicious Taste
Attractive color combination
The texture must melt in the mouth
Assembly can happen in advance, or à la minute depends on the desired outcome
The size of the sandwich can small as hors d'oeuvre or large as an entree.
Can be served hot or cold
Can be an open-faced or closed sandwich
The filling can be wrapped or between sliced bread
4 component of the sandwich must be used in sandwich creation

Sandwich in Food Safety

Wash your hand often
Sandwiches, whether hot or cold, present a dangerous environment for the spread of foodborne illness
High protein, pre-cooked food, mayonnaise, and butter, along with a variety of hand contact, create food safety challenges
Produce sandwiches under the most stringent conditions

Sandwich Presentation

Presentation is very important for sandwich service
Assembly of sandwiches should be conducted in an efficient and thoughtful manner
Consider quality and presentation

4 Component of Sandwich

Sandwich Bread
Sandwich Spread
Sandwich Filling
Sandwich Side Dish

Sandwich Component

Read: 5 Types of Mother Sauces

1. Sandwich Bread

Criteria

Firm and thick enough to hold a filling, not so thick sandwich is dry
Keep sliced bread covered to prevent drying
Toast immediately before sandwich assembly

Types of bread

Pullman Loaves: White bread, Whole wheat-bread, Rye bread, etc.
Peasant-style: Pumpernickel, Sourdough, Boule, Croissant, etc.
Rolls: Hard roll, Soft roll, Kaiser rolls, buns, etc.
Flatbreads: Focaccia, Pita, Ciabatta, tortilla, etc.
Wrapper: rice paper, egg-roll wrappers, tortilla, etc.

Pullman Loaves
Rye bread, White bread, and Whole-wheat bread

Roll Bread
Soft roll, Kaiser roll, and Hard roll

Sandwich Wrapper
The egg-roll wrapper, Ricepaper, and Tortilla flour

Read: How to Create Canapes

2. Sandwich Spread

Criteria

The moisture barrier, prevent the bread from getting soggy
Holds a sandwich together
Add flavor and richness
Add moisture and help hold the sandwich together
Some fillings include spread in filling mixture (i.e. ham salad) - no need to then add a spread
Flavored butter or mayonnaise base, spreadable cheeses, tahini, jams, and condiments

Varieties of Spread Base

Butter Spread with Flavor of.....: Lemon, herbs, Anchovy, Caviar, Mustard, Horseradish, Pimiento, Blue cheese, Shrimp, Olive, Shallot or scallion, Curry, Capers, etc.
Dairy Product Spread such as Ricotta, Cream Cheese, Greek yogurt, Cheese Sauce, Mascarpone Cheese, Feta Cheese, etc.
Mayonnaise Spread such as Blue Cheese Dressing, Thousand Island, Honey Mustard Dressing, etc.
Meat and Fish Spreads such as Tuna spread, Roasted beef spread, etc.

Sandwich Spread

Read: Mayonnaise Derivatives

3. Sandwich Filling

Criteria

Meats should be properly cooked, vegetables properly cleaned and dried
The filling should determine how all the other elements of the sandwich are selected and prepared

Types of Filling

Vegetables: Radish slices, Olives, Pickles, Capers, Pimiento, Pickled onions, Lettuce leaves, Slices of tomato or onion,, Asparagus tips, Cucumber slices, Cherry tomato, Watercress leaves, Marinated mushrooms, Sprouts, etc.
Meat: Roasted Beef, Braised Beef, Steamed Chicken, Roasted Chicken, Smoked Beef, Grilled Chicken, Smoked Turkey Breast, etc.
Fish and Shellfish: Smoked oysters, Smoked clams, Smoked salmon, Smoked trout, Pickled Herring, Shrimp, Anchovy fillets, Caviar, Salmon or tuna flakes, Crabmeat, Lobster chunks or slices, Sardines, etc.
Cured Meat: Bresaola, Pastrami, Pepperoni, Prosciutto, Bacon, Ham, Salami, Sausages, Smoked Meat, Smoked salmon, etc.
Egg and Cheese: Boiled Eggs, Fried Eggs, Omelets, Scrambles Eggs, Swiss Cheese, Cheddar Cheese, Feta Cheese, Fresh Mozarella, etc.

Sandwich Filling
Cured Meat, Egg, and Vegetable

Read: the Famous Dipping Sauces

4. Sandwich Side Dish

Criteria

Should be fresh

Types of Side Dish

Green salad or side dish salad (potato salad, pasta salad, and coleslaw, for example)
Sliced fresh vegetables and greens
Pickle spears or olives
Dips, spreads, dressing, or relishes
Sliced fruits
French fries potatoes
Potato dishes (Potatoes wedges, French fries, roasted potatoes, etc.)
Condiments ( Tomato ketchup, Chili sauce, Mustard, dressing, etc.)

Sandwich Side Dish
French Fries, Vegetables, and Pickles

Read: 9 Types of Salads

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5 Most Common of Pastry Dough

noreply@blogger.com (Delhindra) — Fri, 31 Jan 2020 09:18:00 +0000

Pastry Bakery Knowledge: Pastry Dough

What is Pastry Dough?

Pastry dough is made up of flour, water, and fat as the main ingredients.
Additional ingredients: Egg, baking powder, sugar, milk, etc.
Every type of pastry dough is made with the ratio of main ingredients and additional ingredients and how they are combined to form a dough to determine the name of pastry dough.
The taste can be sweet or savory
The dishes of pastries such as Pies, tarts, Eclairs, Apple strudel, Danish, Profiterole, Quiches, etc.

Pastry Dough Product

Read: Fresh Pasta

Types of Pastry Dough

Shortcrust Pastry
Choux pastry
Puff or Flaky pastry
Phyllo Dough - Filo Pastry - Phyllo Sheet
Strudel Dough

1. Shortcrust Pastry

The most basic pastry, used for sweet or savory tarts (it contains little or no sugar).
The French version consists of around 50% flour and 50% butter and eggs.
The British version is plainer: without eggs and traditionally made with lard (these days, this is more usually a white vegetable fat, possibly with some butter).
Common dishes: Pies and Tarts
Visit Savory Tart Recipe from Sugar Love Spices

Shortcrust Pastry
Pies and Tarts

Read: Types of Buttercream

Sweet Shortcrust Pastry

The pastry dough for sweet tarts.
This is similar to shortcrust pastry, but with 15% sugar added, sometimes also (a great improvement!) with 15% ground almonds.
It is fragile and crumbly, delicious on its own, so can be used just as it is to make biscuits.

How to make Sweet Shortcrust Pastry

Sift the flour, sugar, and salt into a large bowl.
Add the butter and shortening.
Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs.
One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.

How to Make Shortcrust Pastry

Read: How to create canapes

2. Choux Pastry

The famous French dough used for éclairs, Saint-Honoré, and profiteroles.
It starts as a butter + water + milk + flour mixture, called “panade” in French, into which eggs are then incorporated.
During cooking, the water contained in the dough turns to steam to form bubbles.
Common dishes: Eclairs and Profiterole

Choux Pastry Product
Eclairs and Profiterole

Read: Types of Salads

How to Make Choux Paste

Gently heat milk, butter, and water until the butter has melted, then bring to the boil.
Once boiling, turn off the heat and quickly shoot in flour (and sugar, if using).
Beat vigorously with a wooden spoon until the mixture is well combined and comes away from the sides.
Cool to hand temperature and beat in the eggs gradually to a smooth dough the texture should be a reluctant dropping consistency.
To make eclairs, fit a piping bag with a 1.5 – 2cm round nozzle.
Wet your finger and press down any peaks.
Pipe 8 - 12 cm lengths onto a greased baking sheet.
Place in a heated oven and bake until golden and firm.

How to make Choux Pastry

Read: Types of Meringue

3. Puff Pastry/ Flaky Pastry

Puff is used for thin tart bases, pies, pastries, turnovers, mille-feuilles.
This is a more technically involved pastry, consisting of a basic dough (the "détrempe" in French,) which is like a shortcrust pastry made with more water. This is rolled out and wrapped around a slab of butter, then folded and re-rolled several times to produce alternate layers of butter trapped between layers of dough.
During cooking, flaky layers form within the dough. The butter melts and the water turns to steam, so creating the puff pastry’s characteristic light open texture
Common dishes: Danish, Spinach turnover, Vol au vin/ Vol au vent, Curry puff, etc.

How to make Puff Pastry

Read: 4 Types of Hors d’oeuvres

4. Phyllo Dough - Fillo Dough - Filo Pastry

The flaky, flavorful, layered sheets of tissue-thin pastry are best known for use in traditional Greek and Mediterranean dishes such as baklava, and spanakopita
Filo-based pastries are made by layering many sheets of filo brushed with olive oil; the pastry is then baked.
But light, elegant fillo adds a sophisticated taste and texture to almost any dish you can make from dish dough (from appetizers and snacks to main dishes and desserts).
Common dishes: Spanakopita, Baklava, Phyllo dough roll, Goat cheese filo parcel, Phyllo cheese pie, etc.

Phyllo Dough Product
Baklava, Strawberry cup pastry, Spanakopita

Read: Principle of Baking Method

5. Strudel Dough

The strudel is Austrian in origin, and its name comes from the German word Strudel, meaning "whirlpool" - which the pastry resembles when cut to reveal its thin sheet of dough rolled around the filling.
Strudels can be sweet or savory, but the sweet apple strudel is the most famous.
Common dishes: German Apple Strudel, Moroccan Vegetable Strudel, Austrian Potato Strudel, etc.

Strudel Dough Product
Potato, Vegetable, and Apple Strudel

How to make Strudel Dough

Read: 9 Types of Breakfast

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The Famous List of Bread Types and Their Description

noreply@blogger.com (Delhindra) — Tue, 28 Jan 2020 02:07:00 +0000

Pastry Bakery Knowledge: Types of Bread

What is Bread?

Bread is a kind of food made of flour or meal that has been mixed with milk or water, made into a dough or batter, with or without yeast or other leavening agents, and baked.
The dough is typically made by mixing flour with a small amount of water and/or other liquid, and sometimes includes yeast or other leavening agents as well as other ingredients such as various fats or flavorings.
Gluten is a mixture of proteins found in wheat and related grains, including barley, rye oat. It gives elasticity to dough, helping it rise and keep its shape, and often gives the final product a chewy texture.

Types of Bread

Read: 4 Types of Mixing Method For Pastry Product

Types of Bread Ingredients

Flour: Rye, Wheat flour, Almond flour, Barley flour, Oat flour, Cornflour, Rice flour, Quinoa flour, Semolina flour, Tapioca flour, etc.
Liquid: Water, Milk, Buttermilk, Low-fat milk. Yogurt, Coconut milk, Fruit juices, Vegetable juice, etc.
Fat: butter, margarine, shortening, olive oil, clarified butter, ghee, cocoa butter, etc.
Egg: Chicken egg, Duck egg, Goose, etc.
Bread improver: Regular active dry yeast, Instant yeast, S500, Baking soda, Baking powder, etc.
Sugar: White granulated sugar, Icing sugar, Brown sugar, etc.
Fat: Butter, Margarine, Shortening, Olive oil, Clarified butter, Ghee, Cocoa butter, etc.
Egg: Chicken egg, Duck egg, Goose, etc.
Salt: Table salt, Kosher salt, Iodized salt, etc.

15 Steps How to Make Bread: Step by Step

Select and provides the ingredients
Scaling
Mixing
Folding
First proofing / Fermentation
Dividing, cutting, and scaling
Folding
Second Proofing
Roll/ degassing
Put in tray
Final proofing/ bent rest
Baking
Depanning (remove from the pan)
Resting
Packing

Note:

There are 2 kinds of proofing bread: 2 times proofing and 3 times proofing

Types of Bread and Their Ingredients

French bread/ baguette
Brioche bread
Bagel
Breadstick
Ciabatta (Italian loaf bread)
Croissant
Bahn mi (Vietnam bread)
Challah (Jewish Bread)
Rye Bread
White Sandwich Bread
Sourdough Bread
Pizza Bread
Focaccia Bread
Pitta Bread
Chapati Bread
Paratha Bread
Scones

1. French Bread/ Baguette

The "baguette de tradition française" is made from wheat flour, water, yeast, and salt. It does not contain additives.
Type of white bread in form of a long, crisp loaf.
It can serve as a sandwich, panini, bruschetta, garlic bread, serve with soup, sliced or naturally as breakfast bread.

French Bread

6 Types of Buttercream

2. Brioche Bread

Brioche bread is French origin bread and whose high egg and butter content gives it a rich, tender crumb, light, slightly puffy, and it has a dark golden color and flaky crust.
Brioche dough is the dough used for brioches, kouglof (koughelhopf), and certain types of bread
It can be formed into loaf, braid, bubble, and roll
It can be served naturally or sliced as breakfast, lunch, or dinner bread.

Brioche Bread

Read: The Most Popular of Cake Decoration

3. Bagel

Bagel bread is a bread product originating in the Jewish communities of Poland.
It is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time in water and then baked.
Basic ingredients: Flour, water, salt, and yeast.
Bagel varieties: Plain bagel, Poppyseed bagel, Sesame seed bagel, Salt Bagel, Cinnamon raisin bagel, etc.
It can be served as breakfast bread: Open-faced sandwich with cream cheese spread, sandwich, and naturally.

Bagel

4. Bread Stick/ Grissini

Breadsticks/Grissini (dipping sticks) are generally pencil-sized sticks of crisp or larger than pencil-sized.
Breadsticks may be offered at the table in restaurants as an appetizer.
Breadsticks originating in Turin, Italy, and have been created in the 14th century, and although according to a local tradition, they were invented by a baker in Lanzo Torinese (northern Italy) in 1679.
It can be served as an appetizer (Grissini), hors d'oeuvre, served with soup, complimentary, naturally, etc.

Bread Sticks

Read: 5 Types of Thick Soup

5. Ciabatta/Italian Loaf Bread

Ciabatta (means "slipper" in Italian) is classic Italian white bread made from wheat flour, water, salt, yeast, and olive oil, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes.
It can be formed into long rectangles or small squares or rolls.
The texture: it has a crisp and chewy crust with an airy, hole filled interior.
It can be served as sandwiches, paninis, bruschetta, garlic bread, serve with soup, burger buns, croutons, and naturally or sliced as breakfast bread.

Ciabatta

6. Croissant

Croissant is a crescent-shaped roll made of yeast-risen dough, layered with butter, then rolled, and folded several times in a process called lamination.
The final dough is cut into triangles and rolled into a crescent shape and a flaky textured
The main ingredients: flour, yeast, salt, sugar, milk, water, eggs, and butter.
It can be served as a sandwich, panini, naturally, etc.

Croissant

Read: 10 Types of Compound Butter to Enrich Your Dishes

7. Bánh mì Bread

Bánh mì is a Vietnamese term for all kinds of bread. The word is derived from bánh (bread) and mì (wheat, also spelled mỳ in northern Vietnam).
Bread, or more specifically the baguette, was introduced by the French during its colonial period.
The Vietnamese baguette is made with rice flour along with wheat flour.
Served as sandwich

Banh mi

Read: The Most Popular Sandwiches

8. Challah: Jewish bread

Challah is Traditional egg bread for the Jewish Sabbath.
The main ingredients: eggs, fine white flour, water, sugar, yeast, and salt.
You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loaf into the round braids for Rosh Hashanah (The Jewish New Year).

Challah

Read: 4 Components of Sandwich

9. Rye Bread

Rye bread is a type of bread made with various proportions of flour from rye grain.
It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour.
Rye bread varieties: Scandinavian rye bread, Jewish rye bread, Marble rye bread, Danish rye bread (Rugbrod bread), German rye bread, etc.
It can be served as sandwiches, Reuben sandwich, naturally or slices as breakfast bread.

Rye Bread

Read: The Most Popular National Soups

10. Sandwich Bread

Sandwich bread is the bread that is prepared specifically to be used for the preparation of sandwiches.
Sandwich bread is produced in many varieties, such as white, whole wheat, sourdough, rye, multigrain, etc.
White sandwich bread is the most popular commercial sandwich bread

Sandwich Bread

11. Sourdough Bread

Sourdough bread uses a fermented batter-like dough starter to make them rise and enhance its flavor.
A portion of the sourdough starter is mixed with the bread's ingredients, while the remainder is kept and 'fed' with more flour and water to use in future batches.

Sourdough Bread

Read: 6 Classification of Salads

12. Pizza

Pizza is Italian origin dishes, consisting of a bread dough topped with some tomato sauce, olives, meat, cured meat, vegetables, and mozzarella or other cheese, baked quickly and served hot.
Pizza dough is typically a lean, yeast-leavened bread-type dough that is similar in formulation to French bread and Middle Eastern flatbread.
Pizza crusts or shells may be categorized as thin or thick crust
The famous name of pizza: Pizza Calabrese, Pizza Margarita, Hawaiian Pizza, Neapolitan Pizza, etc.

Pizza

Read: French Mother Sauces and Their Derivatives

13. Focaccia

An Italian olive-oil bread, quite flat and usually round or square-shaped.
It has an almost cake-like texture and is often flavored with herbs such as rosemary, sage, or basil, topped with olives, onion, or tapenade, or even filled with ham or cheese.

Foccacia

Read: 6 Pasta Sauces Categories

14. Pita Bread

An oval-shaped Middle Eastern flatbread. It can be opened up to form a pocket that can be stuffed with a variety of fillings.

Pita Bread

Read: 14 Popular Pasta Sauces

15. Chapati

A round, thin flatbread from India, traditionally made with wholemeal flour (or a high percentage of it) and cooked on a flat skillet over high heat.
The dough is usually unleavened. Typical ingredients include wheat flour, water, and sometimes salt
Chapati bread serves as side dishes or condiments of Indian soup, Dal, Curry dishes, etc.

Chapati

Read: How To Create Your Fresh Pasta

16. Paratha Bread

A Paratha is an Indian layered bread made of a dough of flour and water.
It is eaten with a side dish that could be a curry or a dry dish. There are many variations.

Paratha Bread

Read: Top 10 Derivatives of Mayonnaise Dressing

17. Scones

A scone is a single-serving quick bread/cake, usually made of wheat, barley, or oatmeal with baking powder as a leavening agent and baked on sheet pans.
A scone is often lightly sweetened and occasionally glazed with egg wash.
Scones can be savory or sweet and are usually eaten for breakfast, but are also served with tea and in coffeehouses.
Traditional English bread and Scotland.

Scones

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The Most Popular of Cake Decoration That You Should Know

noreply@blogger.com (Delhindra) — Mon, 13 Jan 2020 08:23:00 +0000

Pastry Bakery Knowledge: Cake Decoration Types

What is Cake Decoration?

Cake decorations are adornments or embellishments that are placed on top of the cake or a round cake.
Cake decoration can be as a topping, frosting, icing, filling, or glazing of the cake
The main purpose of cake decoration is to make the cake more beautiful in shape, color, taste, and aroma so that it is more attractive visually and flavor
Cake decorations can be made from edible materials or food-safe plastics
The most popular edible cake decoration such as buttercream, meringue, fondant, whipped cream, etc.

Cake Decoration

Read: Fresh Pasta

Types of Cake Decoration

Meringue
Buttercream
Whipped Cream
Mousse Base
Cream Cheese
Pastry Cream/ Custard
Fondant- Rolled
Fondant- Poured
Marzipan
Ganache
Glazed - Mirror glaze
Royal Icing

12 Types of Cake Decoration

1. Meringue

2. Buttercream

3. Whipped Cream

Used for: Filling and Frosting
Main ingredients: Heavy cream and sugar
Whipped cream is cream that is whipped by a whisk or mixer until it is light and fluffy.
Whipped cream is often sweetened and sometimes flavored with vanilla, coffee, chocolate, orange, etc.
Stabilized for longer life with gelatin.
Whipping cream contains 30%- 40% fat.
Uses: Perfect for mousses and soufflés, filling cakes (Black forest cake)and gateaux, decorating trifles, and topping fruit and ice cream.
Whipped cream is often called Chantilly cream or crème Chantilly.
Cakes: Black forest, Profiterole, Eclair, Muffin, Etc.

Whipped Cream Recipe

237 ml. Heavy cream
1 teaspoon. Vanilla extract
1 or 2 tablespoons. Confectioners' sugar

Whipped Cream
Black forest, Profiteroles, and Muffins

Read: Mother Sauces

4. Cream Cheese

Used for: Filling and Frosting
Main ingredients: Cream cheese and sugar
Cream cheese and butter are beaten together, liquid (milk, liqueur) is added and beaten in, then confectioners' sugar is added, with flavoring at the end, such as vanilla extract.
Cakes: Carrot cake, Red velvet, Banana cake, muffin, etc.

Cream Cheese
Banana cake, Red velvet, and Carrot cake

Read: Deep-Frying Method

5. Mousse

Used for Filling and as desserts
A mousse (French 'foam' /ˈmuːs) may be sweet or savory.
Dessert mousses are typically made with whipped cream or whipped egg whites, flavored with chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla
Classic chocolate mousse is made with raw eggs.
Eating uncooked eggs indeed carries a risk of salmonella food poisoning which is transmitted to the eggs via infected hens.
To avoid food poisoning, you should replace the raw egg with a pasteurized egg or cook the egg as you make a Swiss meringue.
Also, Mousse can be made by not using eggs (only using cream) or eggs can be replaced with gelatin.
Cakes: Mousse cake, Red velvet, Muffin, Eclair, Profiterole, etc.

Chocolate Mousse Recipe

400 grams. Dark chocolate, chopped
100 grams, Dark chocolate (70 percent), chopped
1 vanilla bean
500 ml heavy cream, whipped

Chocolate Mousse Recipe

3 eggs
125 grams. Dark chocolate, (70 percent)
10 gram. Unsalted butter
125 ml. Heavy cream
35 g. Caster sugar

Strawberry Mousse Recipe

2 cups. Fresh strawberries.
1 tbsp. Unflavored gelatin powder
1/3 cup. Coldwater
3/4 cup. Granulated sugar
1 tbsp. lemon juice
2 cups heavy cream

Mousse
Red velvet with Chocolate mousse and Strawberry mousse cake

Read: Breakfast Egg Dishes

6. Custard/ Pastry Cream

Used for: Filling and Frosting
Main ingredients: Egg, sugar, milk, and cornstarch.
Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk.
Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise) to a thick pastry cream (French: crème pâtissière) used to fill éclairs.
Most common custards are used as desserts or dessert sauces.
Cakes: Danish, Profiterole, Eclair, Tart, Boston cream pie, Spanish layer cake, Napoleon cake, as a cake filling, etc.

Pastry Cream Derivatives

Chiboust cream: pastry cream with gelatin and Italian meringue
Mousseline cream: pastry cream plus cream or butter
Diplomate cream: pastry cream plus whipped cream
Frangipane: pastry cream plus almond cream.

Pastry Cream
Boston cream pie, Fruit Tart, and Napoleon cake

Read: Pastry Dough

Pastry Cream Recipe

2 cup of whole milk
¼ cup cornstarch
½ cup plus 2 tablespoon sugar
1 large egg
3 large egg yolks
Pinch of salt
4 tablespoon unsalted butter
2 teaspoon vanilla

Method

Pour and heat the milk in a saucepan (don't boil)
Beat the sugar and the egg yolks in a bowl until pale yellow, thick and creamy, then whisk in flour and cornstarch.
stir ½ of the hot milk into the egg yolk-sugar-cornflour mixture, and mix well to combine
Return to the saucepan and cook gently, stirring continuously with a whisk until the cream thickens.
Cook for 1 minute while continuing to stir.

Pastry Cream Method

Read: Parts of Salad

7. Rolled Fondant/ Marshmallow Fondant

Used for: Covering, Topping, and decorating
Main ingredients: Marshmallow, and sugar
Used for its special look at wedding cakes. rich, sweet flavor.
Combine sugar, marshmallow, and vegetable shortening that makes a thick white dough-like substance, and then rolled out.
Knead before you roll out if you would like to add flavor and color
It can be purchased ready-made.

Fondant Marshmallow Recipe

1 lb. Bag of mini marshmallows
2 tablespoon. Water/ lemon juice
1 tablespoon. Oil / Vegetable shortening
5-6 cups. Icing sugar
1 teaspoon. Lemon juice/ orange juice or almond extract (for additional flavor)

Method

Melt marshmallow in the microwave (add 1 water)
Combine and knead melted marshmallow, flavor, oil, and sugar ( add sugar little by little), add sugar until you get the right texture for fondant.

Fondant Marshmallow

Read: Types of Hors d’oeuvres

8. Poured Fondant

Used for: Covering, Icing, and Topping
Main Ingredients: Sugar, corn syrup
Very sweet flavor. Covers cakes with perfectly smooth, satiny iced surface
All cakes, petit fours, and cookies
Pours and dries to a semi-hard, smooth surface.
Excess may be refrigerated, gently reheated, and poured again.

Poured Fondant Recipe

9 cups sifted confectioners' sugar
1/2 cup light corn syrup
1 teaspoon clear vanilla extract
1/2 teaspoon almond extract

Poured Fondant

Read: Types of Bread

9. Marzipan

Used for: Covering, Topping, Decorating
Main ingredients: Almond and sugar
Similarly rolled fondant because gives a smooth look. It has a delicious and unique almond flavor
Marzipan is made of almond paste.
Can purchase ready-made. Dough-like consistency that is rolled out before applying to the cake
Can be used to mold flowers and other decorations
Cake: Christmas cake, Muffin, Apricot marzipan cake, etc.

Marzipan

Read: Popular Sandwiches

9. Ganache

Used for: Glazing. filling, frosting, and Topping
Main ingredients: Chocolate, butter, and cream.
Rich velvety taste - a little more complex flavor than a buttercream.
This is a rich emulsified mixture of chocolate and cream.
Buttercream consistency can be made by whipping soft butter into its base, resulting in ganache beurre.
Whipped or smooth / Natural color is dark to medium brown or white
Cakes: Chocolate ganache cake, Raspberry chocolate layer cake, Sacher torte, etc.

Ganache Method

Read: Plating Techniques

10. Mirror Glaze

Used for: Glazing
To make the surface of the cake shiny by pouring the glaze
It has sugar, glucose, condensed milk, gelatin, and white chocolate.

Mirror Glaze

Read: Types of Vegetable Cutting

11. Royal Icing

Used for: Icing, Topping, Decorating
Main ingredients: Egg white and sugar
Pure white, sticky icing that dries to a hard finish.
A heavy paste of egg whites and confectioners' sugar beaten with a little vinegar or lemon juice
Used for general piping or delicate work such as elaborate "string" decorations. Decorating cookies and gingerbread houses.
Cakes and cookies: Wedding cake, Christmas gingerbread, Cookies, Muffin, etc

Royal Icing

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6 Types of Buttercream For Cake Decoration

noreply@blogger.com (Delhindra) — Tue, 07 Jan 2020 03:37:00 +0000

Pastry Bakery Knowledge: Buttercream

What is Buttercream?

Buttercream is a type of cake decoration, it can be used as a cake filling or frosting
Simple buttercream is made by creaming together fats (butter, margarine, or vegetable shortening) and confectioner sugar to the desired consistency.

Types of Buttercream

Read: Compound Butter

6 Types of Buttercream

Italian Buttercream
Swiss Buttercream
French Buttercream
American Buttercream
German Buttercream
Rolled Buttercream

1. Italian Buttercream

Used for: Filling and Frosting
Main ingredients: Italian meringue, butter, and flavorings
Texture and color: Relatively white in color and light mouthfeel
Method: Whip Italian meringue and butter.

Italian Butter Cream Recipe

5 extra-large. Egg whites
1/3 cup. Water
2 1/2 cups. Sugar
2 teaspoons. Cream of tartar
1 cup. Butter, cut into small pieces, and chilled
1 teaspoon. Vanilla extract

Italian Buttercream Method
Whip Italian meringue and butter

Read: Mother Sauces

2. Swiss Buttercream

Used for: Filling and Frosting
Made using Swiss meringue, Butter, and flavorings
Simpler to make than Italian buttercream
Texture and color:
Relatively white appearance and less light mouth-feel than the Italian
Fluffy and buttery. Medium to a thick consistency.
Differences between Italian and Swiss are how they are made.
Italian: Hot sugar syrup is added to already whipped egg whites.
Method: Whip Swiss meringue and butter
Needs refrigeration

Italian Meringue Vs Swiss Meringue

Read: Types of Thick Soup

3. French Buttercream

Used for: Filling and Frosting
Main ingredients: Egg yolk, sugar, and butter
French buttercream is richer and more yellow than Italian buttercream
Due to the egg yolks, this buttercream is very perishable and should be kept refrigerated.
Needs refrigeration
Method: It is made the same way as Italian buttercream, just replace the egg whites with egg yolks

French Butter Cream Recipe

5 extra-large. Egg yolk
1/3 cup. water
2 1/2 cups. Sugar
2 teaspoons. cream of tartar
1 cup. Butter, cut into small pieces, and chilled
1 teaspoon. Vanilla extract

French Buttercream Method
The same way as Italian buttercream, just replace the egg whites with egg yolks

Read: How to create Canape

4. American Buttercream/ Butter Icing

Used for: Filling and Frosting
American buttercream or a simple buttercream is the most common buttercream variation, the most popular choice for frosting, and great for most cake decorating
It is made by creaming together butter, confectioners sugar, milk or cream, and some kind of flavorings until everything is smooth and fluffy
Main ingredients: Sugar and butter
Taste: Sweet, buttery flavor.
It can be made thin to a stiff consistency, and fluffy or smooth.
It can be refrigerated in an airtight container for 2 weeks or frozen.
Method: Whip butter and sugar

American Buttercream Recipe

1 cup. Butter, at room temperature
4 cups. Confectioners' sugar
Pinch fine salt
1 teaspoon. Vanilla extract
2 tablespoons. Condensed milk

American Buttercream
Whip butter and sugar

Read: Meringue

5. German Buttercream

Used for: Filling and Frosting
German buttercream also knows as custard buttercream.
Ingredients: Custard/ pastry cream and butter
German Buttercream texture: Light, silky smooth with a subtle sweetness.
You can use it to fill cream puffs, cakes, or pastries. And it also for frosting on cupcakes and cakes.
Method: Whip custard and butter

German Buttercream Recipe

150 ml. Milk
100 grams. Sugar
3 large. Egg yolks
2 teaspoons. Cornstarch
350 grams. Butter, at room temperature
1 teaspoon. Vanilla extract

German Buttercream Method
Whip Custard and Butter

Read: Types of Cake Decoration

6. Rolled Buttercream

Used for: Covering and Topping
Made from stiff American buttercream.
Main ingredients: Light corn syrup, sugar, and butter
Dough-like consistency that is rolled out before applied to the cake.
Very sweet and Similar to fondant.
Covering cakes and cookies and can be tinted
Method: Same as American buttercream, just add more sugar

Rolled Buttercream Recipe

1 cups. Butter at room temperature/ Shortening
3/4 cup. Light corn syrup
4 1/2 cups. Confectioner sugar
1 teaspoon. Vanilla extract
Food color (additional).

Method

Cream the butter, then pour in the light corn syrup and mix well
Add the sugar, mix well and the rolled buttercream texture looks like gelato. If you scoop a little, you can feel some elasticity holding it together.
If the rolled buttercream is a little too soft, you can add a little powdered sugar until you get a perfect texture.
Wrap buttercream with plastic and then refrigerate for 2 to 4 hours before using. It should firm up until it's like soft cookie dough.

Rolled Buttercream Method

Read: 5 Basic Recipes of French Mother Sauces and Their Derivatives

Buttercream Notes:

Must have proper consistency: Smooth, easily spreadable, and no visible air pockets
Long shelf life under refrigeration
Need strong distinct flavoring

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What is Cake Decoration in Culinary

noreply@blogger.com (Delhindra) — Mon, 30 Dec 2019 09:55:00 +0000

Pastry Bakery Knowledge: Cake Decoration

What is Cake Decorating?

Cake decorating is one of the sugar arts that uses icing, frosting, filling, topping, glazing, and other edible decorative elements to make plain cakes more visually interesting.
Alternatively, cakes can be molded, cut, and sculpted to resemble three-dimensional persons, places, and things.
Decorating a cake usually involves covering, glazing, it with some form of icing, and then using decorative sugar, candy, chocolate, or icing decorations to embellish the cake.
It can be as simple as sprinkling a fine coat of icing sugar or drizzling a glossy blanket of glaze over the top of a cake.

Cake Decoration

Read: The Famous List of Bread Types and Their Description

Cake Decoration Characteristic

Sculpting/ Molding: sculpt or molding the cake or other pastry products into shapes such as round, oval, square, shoes, pillows, animals, or even people, etc.
Icing: Coat the cake with icing sugar, royal icing, or any type of sugar decorating
Glazing: Cover the cake with a glossy glaze that is made from white chocolate or gelatin
Piping: Pipe the cake with buttercream, whipped cream, meringue, etc.
Covering: Cover the cake with marzipan, fondant, or American roll buttercream
Coating: Coat cake with ganache, mirror glace, etc.
Brushing: Brush or paint the cake with edible paint

5 kinds of Cake Decorating

Filling
Frosting
Topping
Glazing
Icing

Kinds of Cake Decorating

Read: 9 Types of Breakfast

1. Filling

A filling is any substance inside of the cakes or any pastry product (a filling inside a cinnamon roll, a filling inside a pie).
Anything between layers of cake is a filling such as a layer of jam, ganache, whipped cream, buttercream, cream cheese, or fruits.

2. Frosting

It is made from sugar, butter, milk, cream, and sometimes egg whites and is often flavored with extracts, chocolate, and/or fresh fruit.
Some frostings are cooked, but most are uncooked and whipped together using a whisk or mixer.
The consistency can range from a thin glaze to a thick spread.
E.g. Buttercream, Whipped cream, Cream cheese, etc.

3. Topping

In general, things on the top of a cake are called toppings, in the same way, that things on the top of a pizza are called toppings, but that usually doesn't count the frosting or icing or glaze.
E.g. Fruit, Nuts, Crumble, Chocolate chips, Shredded chocolate, Grated cheese, Meses/ hegelslag

4. Glazing

A sweet glaze used to cover or decorate baked goods like cookies or cake.
To make a surface of the cake shiny by putting a liquid substance onto it and leaving it or heating it until it dries
E.g. White chocolate base, Dark chocolate base, gelatin, etc.

5. Icing

A sweet, creamy spread, as of confectioners' sugar, butter, and flavoring, for covering cakes, cookies,
A sweet coating for baked goods (as cakes)
E.g. Royal icing, icing sugar, etc.

Types of Cake Decorating

Meringue
American Buttercream
Italian Buttercream
Swiss Buttercream
French Buttercream
Buttercream-Rolled
Whipped Cream
Mousse Base
Cream Cheese
Pastry Cream/ Custard
Fondant- Rolled
Fondant- Poured
Marzipan
Ganache
Glazed - Mirror glaze
Royal Icing

Cake Building

Cake Building Component

Cake
Filling
Icing/ Frosting
Topping

1. Cake

Prepare and make a sponge cake
Cut and splitting a cake into two or three equal layers

Prepare and Cut the cake

Read: 10 Types of Compound Butter to Enrich Your Dishes

2. Filling

Wet the sponge cake with flavored simple syrup (be sure to use enough)
Spread the filling on the first layer
Add a second layer of cake
Repeat the procedure for the next layer
Finish with a layer of syrup-soaked cake
E.e. Buttercream, Cream cheese, or Whipped cream, etc.

Fill The Cake

Read: How To Create Canapes

3. Icing/ Frosting

Place a large amount of icing on top of the cake
Spread the icing over the top and just to the edge
Using the icing hanging off of the top, start spreading icing on the sides of the cake
Repeat until the cake is completely covered and smooth
Finish as desired
E.g. Buttercream, Cream cheese, or Whipped cream, etc.

Icing / Frosting

Read: 10 Types of Amuse-Bouche as Chef's Complimentary

4. Topping

Garnish with fruit, chocolate chips, crumble, shredded chocolate, meses/ hegelslag (chocolate sprinkle), grated cheese, or nuts, etc.

Kinds of Topping
Fruit, Grated cheese, Shredded Chocolate

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3 Types of Meringue in Culinary Knowledge

noreply@blogger.com (Delhindra) — Wed, 18 Dec 2019 09:43:00 +0000

Pastry and Bakery Knowledge: Meringue

What is Meringue?

Traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar.
Additional ingredients can be starch or ground nuts as an additional binder
Short working life
Meringue products such as Macaron, Cookies, Japonoise, Buttercream, as frosting (Baked Alaska, Lemon Pie, etc.), Pavlova, etc.

Meringue

Read: Popular Cake Decoration

3 Types of Meringue

French Meringue
Italian Meringue
Swiss Meringue

Types of Peak

Read: Types of Pastry Dough

1. French Meringue

French meringue is uncooked meringue, It is made by combining sugar and egg white and beat until a stiff peak
The products and dishes: Ladyfinger, Souffles, French Biscuit, Pavlova, English Eton Mess, and can be poached for Îles flottantes (Floating islands).
The main ingredients: Custer sugar, Egg white, Vanilla seed, and Cream of tartar as a stabilizer
Method: Combine egg whites and sugar and then beat until fluffy.

Basic Recipe:

170 grams. Egg white
255 grams. Sugar(see note)
1/4 teaspoon. Kosher salt
1/4 teaspoon. Cream of tartar
Vanilla seeds (optional)

Meringue Product
Vanilla Souffles, Îles flottantes (Floating islands), Eton mess

2. Italian Meringue

Most stable, most difficult
It is made by combine whipped egg whites and sugar syrup that has been heated to the soft-ball stage.
The Product and dishes: Italian Buttercream, Mousses and for frosting Baked Alaska, Lemon pie, etc.

Basic Ingredients:

1 cup of sugar
1/2 cup water
4 fresh egg whites, from room temperature
1/2 teaspoon cream of tartar, lemon juice from half of the lemon.

Method:

Sugar is cooked to a thick syrup (116 - 120 ºC, softball stage)
Whip and beat the egg whites
Add hot syrup to the whipping meringue
Continue whipping until the meringue is cool.

Italian Meringue Product
Italian Butter Cream, Lemon Pie, and Strawberry Mousse

Read: 5 Most Common of Pastry Dough

3. Swiss Meringue

Swiss meringue is made by whipping the sugar and egg whites together over a pot of simmering water and keep whisking until the mixture reaches a temperature of 71°C
The product and dishes: Swiss Buttercream, Mousses and for frosting Baked Alaska, Lemon pie, etc.
Ingredients: Same as French meringue ingredients, Custer sugar, Egg white, Vanilla seed, and cream of tartar as a stabilizer

Method:

Combine egg whites and sugar over a hot water bath to 80 – 90 ºC
Whip to desired consistency.

Italian Meringue Vs Swiss Meringue

Read: Read: Popular Sandwiches

Meringue Tips

Keep your egg whites as free from fat as possible. This means no grease and no drips of egg yolk in the whites.
Make sure the mixing bowl and whisk are both clean and dry.
Use glass or stainless steel, and avoid plastic bowls because they are porous and can hold fat or grease
The room-temperature eggs are better than a cold egg for meringue. After separating the egg whites from the yolks, let them rest at room temperature for about 30-45 minutes before whipping.
To help stabilize the meringue, mix in a bit of cream of tartar. to avoid it from breaking down too quickly.

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4 Types of Mixing Method For Pastry Product

noreply@blogger.com (Delhindra) — Mon, 16 Dec 2019 04:37:00 +0000

Pastry Bakery Knowledge: Mixing Method

What is Mixing in Culinary?

Mixing is the process of combining two or more ingredients are spread evenly to each other until they become one final product, The final product consists of several elements such as homogeneity, texture, temperature, taste, flavor, and structure.
The technique of mixing can be stirring, beating, binding, kneading, stirring, whipping, and folding.
There are 4 types of mixing method, each mixing method gives a different texture and character to the pastry product.
Tools used for mixing such as balloon whisk, spoons, mixers, blenders, etc.

Mixing Method

Read: Principle of Baking Method in Culinary Knowledge

Types of Mixing Method

Straight Mixing Method
Creaming Mixing Method
Rubbing Mixing Method
Foaming Mixing Method

Mixing Method
Straight, Creaming, Rubbing and Foaming Method

Read: The Famous List of Bread Types and Their Description

1. Straight Mixing Method

All ingredients combined at once
Well-method variation for quick bread.
E.g. Pancake, Scone, Cornbread, Muffin, Waffle, etc

Straight Method

Sift dry ingredients together
Combine all liquid ingredients in a bowl
Add wet to the dry
Scale batter or dough into/on an appropriate pan
Bake or cook

Straight Mixing Method

Quick Bread

Straight Method

It is a method of mixing ingredients where the wet ingredients are folded into the dry ingredients very gently using a spatula.
The ingredients are mixed just enough to combine.
Over mixing will develop the gluten too much which in turn results in a tough and flat final product.

Muffin

Straight Method

The usual method for making muffins involves mixing together all dry ingredients and then pour the wet ingredients/ liquid ingredients (including fats; melted butter or oil) on top of the dried ingredients.
Do not stir, just fold them gently together, just enough so that the dry ingredients are incorporated.
Scoop the batter onto a greased lined muffin tin.
Bake in the oven

Straight Mixing Method Product
Scones, Pancakes, & Muffin

Read: 5 Classification of Soup in Culinary Knowledge

2. Creaming Mixing Method

Fat and sugar are creamed
Eggs slowly added
Sift dried ingredients together
Dry and liquid ingredients are added alternately
Beating or mixing the butter and sugar to help a consistent texture and crumb
Features mechanical leavening: Chemical leavening may also be used
All ingredients must be at room temperature
Potential for over-mixing: Development of too much gluten
The creaming method is the most used method for butter cakes, pound cakes, and most cookies.

Creaming Method

Cream fat and sugar together
Add flavorings, mix well
Gradually add eggs
Add liquid alternating with dry ingredients
Mix until smooth (do not over-mix)
Scale batter into pans
Bake or cook the batter

Creaming Mixing Method

Read: Plating Techniques

Cookies

Creaming Method

Soften the butter using a mixer.
Add sugar and cream the mixture.
Add the cream with the eggs in batches until fully incorporated.
In the last steps, add the flour all at once and beat just enough to bind the ingredients together.

Creaming Mixing Method Product
Butter Cake, Cookies, and Pound Cake

Read: 5 Basic Recipes of French Mother Sauces and Their Derivatives

3. Rubbing Mixing Method

Cold fat and flour are worked together
Cold liquids added to bring the dough together
Light kneading may occur: (Do Not over mix–will form too much gluten).
E.g. Pie, Tart, Shortcrust Pastry, etc.

Rubbing Method

Sift dry ingredients
Toss the cut-up fat (cold) with flour mixture
Cut in the fat
Add just enough ice-cold water to moisten the dough so it will hold together
Knead two or three times to pull into a ball
Refrigerate for 20 minutes
Scale and roll as appropriate

Rubbing Method

Read: How To Create Your Fresh Pasta

Pie

Rubbing Method

Sift the flour.
Soften the fat and put it in the middle of the flour.
Add sugar.
Combine sugar properly with the fat.
Add eggs to the fat and sugar.
Using the fingertips, pinch and work the sugar, butter, and egg together until well blended.
Mix all the flour and the mixture to bind the mixture together.
Knead until smooth, to ensure all ingredients are well mixed, and wrap the dough in plastic wrap until further use.

Sablage/ Tart

Rubbing Method

Sift flour.
Cut cold butter into chunks.
Rub the fat into the flour until a sand-like texture is achieved. and make a well
Mix salt and sugar into water add to the well.
Add as much water as necessary.
Mix and knead to ensure ingredients are thoroughly mixed.
Cover the dough in plastic wrap until further use.

Rubbing Mixing Method Product
Pie, Shortcrust Pastry, Tart

4. Foaming Mixing Method

Beaten eggs and sugar
Sifted dry ingredients
Melted fat
Almost exclusively mechanical leavening
Potential for over mixing and toughening
E.g. Meringue, Macaron, Cuillere Biscuit, and sponge cake

Foaming Method

Combine sugar and butter in the mixer
Mix and beat until foaming (hard peak)
Turn off the mixer
Add melted butter slowly, and fold
Add flour and fold until the mixture fully incorporated

Foaming Method

Types of Peak

Read: The Most Popular National Soups in The World

Cuillere Biscuit

Foaming Method

Beat egg whites and sugar to stiff peak.
Fold in the sifted flour and the egg whites, alternating between the two, and finish by adding the egg whites at the very end to maximize volume.

Meringue

Foaming Method

Whipped egg whites with sugar and flavorings – be careful of over whipping
May include starch or ground nuts as an additional binder
Short working life
Treatment with acid (lemon or cream of tartar) or salt will aid in whipping by making proteins stronger
Room temperature egg whites whip easier
VERY clean bowl & utensils (wipe the bowl with lemon juice or vinegar and rinse to make sure there is no fat residue or impurities)

Classic Sponge Cake Recipe

Foaming Method

225 grams. Cake Flour
225 grams. Butter, at room temperature
225 grams. Sugar
4. Whole eggs
1 teaspoon. Baking powder (additional)

Sponge Cake Recipe

Foaming Method

225 grams. Cake Flour
225 grams. Butter, at room temperature
225 grams. Sugar
4. Whole eggs
1 teaspoon. Baking powder (additional recipe).

Foaming Mixing Method Product
Biscuit Cuillere, Macarons, and Sponge Cake

Read: Blanching Method in Cooking and Food Preservation

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14 Popular Pasta Sauces and Their Ingredients

noreply@blogger.com (Delhindra) — Tue, 10 Dec 2019 03:43:00 +0000

Pasta Knowledge: Popular Pasta Sauces

14 Popular Pasta Sauces

Bolognese Sauce
Carbonara Sauce
Beef Short Rib Ragout
Tomato Sauce/ Chunky Tomato Sauce
Seafood Marinara Sauce
Putanesca Sauce
Amatriciana Sauce
Alfredo Sauce
Vongole Sauce
Bechamel
Quattro Formaggi Sauce
Aglio olio
Creamy Vodka Tomato Sauce
Basil Pesto

Pasta Sauce

1. Bolognese Sauce/ Ragù Alla Bolognese

The Famous Pasta Sauce in the world, Originally from Bologna, Italian dishes.
Common Ingredients: Ground meat (beef, veal, chicken or pork), Chopped garlic, Bronoise Mirepoix (onion, carrot celery), wine (red wine or white wine), Tomato Sauce or chunky tomato sauce, demi-glace, Herbs (dried oregano, fresh basil, and dried bay leaf).
Types of Pasta: Spaghetti, Rigatoni, Ribbon pasta (Tagliatelle, Pappardelle, or Fettuccine), Lasagna, Cannelloni, etc.
Popular Dishes: Spaghetti Bolognese, Lasagna alla Bolognese, Tagliatelle Ragu alla Bolognese, Parpadalle Ragu alla bolognese, Manicoti ala Bolognese, Baked Pasta Bolognese, etc.

Bolognese Sauce
Spaghetti Bolognese, Lasagna and Baked Pasta Bolognese

Read: 5 Basic Recipes of French Mother Sauces and Their Derivatives

2. Carbonara

One of the popular sauce. Originally from Rome, Italian dishes.
Classic Ingredients: Whole egg and grated hard cheese ( Pecorino Romano or Parmigiano Reggiano), Diced Guanciale (cured pork cheek), Crack black peppercorn
Ingredients: Liaison ( Egg yolk and Cream), Crack black peppercorn, Sauteed Pancetta or Bacon, Hard Cheese (Parmesan cheese, Pecorino Romano or Parmigiano-Reggiano), Chopped boiled egg or Poached egg, and Chopped parsley as the garnish.
Types of Pasta: Spaghetti, Linguine, Bucatini, Fettuccine, and Rigatoni.
Popular Dishes: Spaghetti Carbonara.

Spaghetti Carbonara

Read: Principle of Baking Method in Culinary Knowledge

3. Braised Short Rip Ragout

The best sauce for flat pasta
The Ingredients: Beef short rip, Mirepoix, Red wine, Chunky tomatoes, Demi-glace
Types of Pasta: Ribbon pasta (Tagliatelle or Pappardelle), Lasagna, etc.
Popular Dishes: Short Rib Ragout Lasagna, Pappardelle with Short Rib Ragout, Short Rib Ragout with Tagliatelle Pasta, etc.

Pappardelle with Short Ribs Ragout

Read: Food Plating Skeleton

4. Tomato Sauce/ Pomodoro Sauce

One of the 5 Mother Sauces.
The Basic Ingredients: Chopped/ Chunky-peeled Roman tomatoes (Blanched Tomato Plum), Olive oil, Minced garlic, Chopped onion, Tomato Paste (additional), Freshly chopped basil leaves, Salt and White pepper.
Types of Pasta: All of the pasta types
Popular Dishes: Spaghetti al Pomodoro, Penne with Tomato Sauces, etc.

Tomato Sauce
Spaghetti al Pomodoro and Penne with Tomato Sauce

5. Seafood Marinara Sauce

One of the tomato sauce derivative
The Ingredients: Chunky tomato sauce, Chopped garlic, White wine, Seafood (mussel, shrimp, squid, scallop, and fish), and Chopped fresh oregano.
Types of Pasta: Strand shapes pasta (Spaghetti, Linguine, Capellini, etc.)
Popular Dishes: Spaghetti with Seafood Marinara Sauce, Seafood Linguine Marinara, etc.

Spaghetti with Seafood Marinara Sauce

Read: Lamb Cutting Method

6. Puttanesca Sauces

Unique names of the sauce, Spaghetti Alla Putanesca meaning "spaghetti in the style of a whore/ prostitute"
Italian sauce from Naples
Basic Ingredients: Chunky tomato sauce, Anchovies, Capers, Black olive, Chopped garlic, Herbs (fresh oregano)
Types of Pasta: Strand pasta (Spaghetti, Linguine, Capellini), Fusilli, etc.
Popular Dishes: Spaghetti Alla Puttanesca.

Spaghetti Puttanesca

Read: Top 10 Derivatives of Mayonnaise Dressing and Their Ingredients

7. Amatriciana Sauce

Traditional Italian pasta sauce, from Amatrice (Lazio region)
The Ingredients: Chunky tomato sauce, Sliced onion, Sliced cured pork (Guanciale, Bacon or Pancetta), Red chili flake, and garnish with Grated Pecorino Romano cheese and Chopped parsley.
Types of Pasta: Strand pasta ((Spaghetti, Linguine, Capellini, etc), Bucatini
Popular Dishes: Spaghetti all' Amatriciana, and Bucatini alla Amatriciana.

Buccatini Alla Amatriciana

Read: 10 Types of Amuse-Bouche as Chef's Complimentary

8. Alfredo Sauce

Fettuccine Alfredo, fettuccine tossed with butter and Parmesan cheese (Parmigiano Reggiano Cheese). As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating the pasta.
Classic Italian Alfredo: Butter, Grated parmesan cheese, and Fresh fettuccine pasta
Chicken Alfredo Sauce Ingredients: Chicken veloute, Sauteed chopped garlic, Grated Parmesan cheese, Heavy cream, and garnished with Shredded roasted chicken.
Types of Pasta: Fettuccine, Spaghetti, and Linguine
Popular Dishes: Fettuccine Alfredo or Fettuccine Al Burro, Fettuccine with Chicken Alfredo Sauce, Spaghetti Chicken Alfredo, Linguine with Shrimp Alfredo.

Chicken Fettuccine Alfredo

Read: 5 Types of Thick Soup in Culinary Knowledge

9. Vongole Sauce

Two kinds of vongole sauce: with cream or without cream
Vongole with cream (pasta tossed in sauce style): Clam veloute, chopped garlic, white wine, cream, lime juice, Red chili flake (additional), and chopped parsley as the garnish.
Classic Vongole (sauteing method): Olive oil, Chopped garlic, White wine, Chopped Italian parsley as the garnish.
Types of Pasta: Spaghetti and Linguine
Popular Dishes: Spaghetti alle Vongole, Linguine Con Vongole or Linguine alle Vongole.

Linguine Alle Vongole

Read: What is The Main Difference Between of Sauteing and Stir-Frying Method?

10. Bechamel

One of the 5 mother sauces
The Basic Ingredients: white roux (butter and flour), Milk, Nutmeg, Salt and White pepper
Types of Pasta: Lasagna, Baked tubular shapes pasta (Macaroni, Cannelloni, Rigatoni, Manicotti, Ziti, etc.)
Popular Dishes: Lasagna Bolognese as the topping, Chicken Manicotti as the topping, Baked Macaroni as the sauce mix with cheese, etc.

Lasagna with Bechamel Sauce

11. Quattro Formaggi Sauce

One of the popular sauce for Potato Gnocchi
The Basic Ingredients: Bechamel sauce + 4 Types of cheese (Fontina, Gorgonzola, Parmesan cheese, and White cheddar cheese)
Types of Pasta: Gnocchi, Penne, Fettuccine
Popular Dishes: Gnocchi Quattro Formaggio, Penne ai Quattro Formaggi, Fettuccine Quatro Formaggi, etc.

Gnocchi Quattro Formaggio

Read: 4 Components of Sandwich

12. Aglio Olio

Spaghetti Aglio Olio, traditional pasta dishes from Naples, Italy
The Ingredients: Olive Oil, Chopped Garlic, and Dried red chili flake (additional)
Method: Sauteing and tossing the ingredients with pasta
Types of Pasta: Strand pasta (Spaghetti, Linguine, Capellini, etc).
Popular Dishes: Spaghetti Aglio-Olio e Peperoncino, Lingune Aglio Olio, etc.

Spaghetti Aglio Olio e Peperoncino

Read: 10 Types of Compound Butter to Enrich Your Dishes

13. Creamy Vodka Tomato Sauce

Italian-American Pasta Sauce.
The Ingredients: Smooth tomato sauce, Chopped garlic, Vodka, Balsamic vinegar, Heavy cream, Grated Parmesan cheese, Dried red chili flake (additional), and Chopped fresh basil.
Types of Pasta: Penne, Ravioli, Tortellini, Farfalle, Ziti, Orrechiette, and Rigatoni
Popular Dishes: Penne with Creamy Vodka Tomato Sauce, Orecchiette Creamy Vodka Tomato Sauce.

Orecchiette Creamy Vodka Tomato Sauce

Read: 2 Categories of Coulis as Basic Sauces You Should Know.

14. Basil Pesto

The original name is Pesto Alla Genovese from Genoa, Italy.
The Ingredients: Basil leaf, Olive oil, pine nuts, Parmesan Cheese
Types of Pasta: Spaghetti, Linguine, Penne, Fusilli, Trofie pasta, etc.
Popular Dishes: Ligurian Pasta Trenette, Trofie al Pesto, Penne Pesto Genovese, etc.

Ligurian Pasta Trenette

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6 Pasta Sauces Categories That You Should Know

noreply@blogger.com (Delhindra) — Mon, 09 Dec 2019 01:11:00 +0000

Pasta Knowledge: Types of Pasta Sauce

What is Pasta Sauces?

Any of a variety of liquids, toppings, or mixtures of ingredients that enhance the flavor of the pasta dish being served.

Italian traditional pasta sauces will generally be categorized as one of the following: Tomato sauces, cream sauces, meat sauces, garlic oil base, or pesto with each variation containing a variety of ingredients mixed into the sauce base.

Pasta Sauces

Read: French Mother Sauces and Their Derivatives

Pasta Sauce Categories

Ragout or Ragu
Seafood Sauces
Vegetable Sauces
Cream Sauces
Garlic-Oil
Uncooked

1. Ragout or Ragu

Ragout is defined as the sauce that remains after braising a dish.
The flavorings, meat, or poultry are browned, and then a tomato product, stock, water, wine, milk, or cream is added.
Very common in classic Italian dishes in which much of the tougher cuts of meat are cooked in this method and then combined into the sauce and poured over the pasta.

Kinds of Ragout

Shredded beef ragout
Bolognaise Sauce
Braised Beef ragout
Tomato Ragout
Mushroom Ragout
Seafood Ragout
Slow-Cooked Lamb Ragout, etc.

Ragout
(Shredded Beef Ragout, Tomato Seafood Ragout, and Bolognaise Sauce)

Read: Popular Pasta Sauce

2. Seafood Sauces

There are two types of seafood sauces – White and red.
White seafood sauces are made and flavored with herbs and made with white wine or stock and cream.
A red seafood sauce uses tomato as its base. Very common in Cajun cooking and Central American Cuisine.

Kinds of Seafood Sauce

Seafood Marinara Sauce
Creamy Seafood Sauce
Vongole Sauce (Spaghetti alle vongole)
Chimayo Sauce (Pasta Chimayo)
Creole Seafood Sauce (Spicy Shrimp Tomato Sauce)
Lobster Sauce
Creamy Crab Sauce.

Seafood Sauces
(Cream Crab Sauce, Seafood Marinara Sauce, and Vongole)

Read: Types of Dried Pasta

3. Vegetable Sauces

This type of sauce includes both traditional sauces (Made from tomatoes, flavored with basil, garlic, and white pepper) and modern sauces, such as primavera.

Kinds of Vegetable Sauce

Pasta Primavera
Tomato Sauce
Chunky Tomato Sauce
Mushroom Sauce
Ratatouille Sauce
Arrabiata Sauce
Roaster Red Bell Peppers Sauces

Vegetable Sauces
(Primavera, Creamy Mushroom Sauce, and Tomato Sauce)

Read: Types of Compound Butter

4. Cream Sauces

Quite simple. Uses cream or milk and sometimes a roux.
Veloute or bechamel base
Cheese is usually added for increased flavor.

Kinds of Cream Sauce

Béchamel Sauce
Alfredo Sauce
Three Cheese Sauce
American Cheddar Cheese Sauce
Cheese Sauce
Creamy Mushroom Sauce.

Cream Sauces
( Bechamel, Alfredo, and American Cheddar Sauce)

Read: Types of Salads

5. Garlic-Oil or Pesto

Olive oil is used and is flavored with garlic, herbs, and nut.
It can be served hot or cold, cooked, or uncooked.
Pesto is a popular uncooked, cold sauce.

Kinds of Garlic-Oil (Pesto)

Basil Pesto
Walnut Pesto
Parsley Pesto
Roasted Red Bell Pepper Pesto
Sun-dried Tomato Pesto
Cilantro Pesto

Pesto
(Sun-dried Tomato Pesto, Basil Pesto, and Roasted Bell Pepper Pesto)

The Main Deference Between Sauteing and Stir-Frying

6. Uncooked Sauces/ Dressing

Usually for pasta salad
There is an endless variety of uncooked sauces that can be used and they are generally dressings and garnishes such as fresh or blanched vegetables.
Vinaigrette base dressing and mayonnaise base or dairy product dressing
Capers, anchovies, and olives are common due to their strong flavor.
Cubed cheeses can also be used.

Kinds of Dressing

Italian Vinaigrette
Blue Cheese Dressing
Mayonnaise
Yogurt Dressing

Dressing
(Mayonnaise, Vinaigrette, and Italian Vinaigrette)

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13 Popular Types of Dried Pasta and Their Dishes

noreply@blogger.com (Delhindra) — Fri, 06 Dec 2019 07:22:00 +0000

Pasta Knowledge: Dried Pasta

What is Dried Pasta?

Dried pasta is made from finely ground semolina flour and water (no egg, usually) that is mixed into a paste, pushed through molds, and cut into the multitude of pasta shapes.
Unlike fresh pasta, this pasta is dried at a low temperature for several days until all the moisture has evaporated, allowing it to be stored almost indefinitely.
E,g. Spaghetti, Penne, Rigatoni, Linguine, Orecchiette, Fusilli ,etc.

Types of Dried Pasta

Read: Plating Techniques

Types of Dried Pasta

1. Ribbon, String Shapes or Strand Shapes

a. Spaghetti

These pasta noodles are long and thin strands.
Spaghetti is quite popular and can be found just about anywhere in the world
The word spaghetti is plural for “spaghetto” which is the Italian word for one piece of the pasta. “Spaghetto” literally means “twine” or “thin string”
Description: Thin round strands that are about 10" - 12" long, available in white or wheat
Cooking Time in boiling water: 9 – 11 minutes
Best for: Tossing with sauce
Spaghetti Dishes: Spaghetti with Tomato sauce, Spaghetti Bolognese, Spaghetti Marinara, Spaghetti Carbonara, Spaghetti Primavera, Spaghetti aglio-olio, Spaghetti al Pomodoro, Spaghetti ai ricci di mare, etc.

Spaghetti Dishes
Spaghetti Carbonara, Spaghetti Bolognese, and Spaghetti with Tomato Sauce

Read: 5 Basic Recipes of French Mother Sauces and Their Derivatives

b. Capellini or Angel Hair

This long and round pasta is thinner than spaghetti
Its name means “thin hair.”
Shape: Very fine, delicate strands
Best for: Tossing with a light sauce
Capellini Dishes: Capellini with Light tomato Sauce, Capellini Primavera, Shrimp Capellini with Light Cream sauce, Capellini Pomodoro, Angel Hair with Basil Pesto, etc.

Capellini Dishes
Capellini Primavera, Shrimp Capellini with Light Cream Sauce, and Capellini Pomodoro

Read 4 Types of Hors d’oeuvres You Should Know

c. Fettuccine

The name of this pasta means “little ribbons” in Italian.
Fettuccine is made from flour and eggs.
Inauthentic Italian dishes, fettuccine is often made fresh.
The most common dish is fettuccine alfredo.
Shape: Long, flat egg noodles that are about 1/6" wide
Best for: Tossing with sauce
Fettuccine Dishes: Fettuccine Alfredo, Fettuccine with Cream mushroom sauce, Fettuccine Quattro Formaggi, Fettuccine Al Pomodore, etc.

Fettuccine Dishes
Chicken Alfredo Fettuccine, Fettuccine with Creamy Mushroom Sauce, and Fettuccine Quattro Formaggi

Read: Vegetable Cutting

d. Linguine

This long strand of pasta is thin and flat, like a cross between spaghetti and fettuccine.
In Italian, linguine means “little tongues.”
A popular dish with this pasta is linguine and clams, or linguine al vongole
Shape: Long, flat noodles about 1/8" wide
Best for: Tossing with sauce
Linguine Dishes: Pasta Chimayo, Linguine alle vongole, Linguine with Putanesca Sauce, Linguine Pesto Alla Genovese, etc.

Linguine Dishes
Linguine Pesto alla Genovese, Lingune alle Vongole, and Linguine Putanesca

2. Tuber Shapes

a. Elbow or Macaroni

This pasta is a small and hollow tube that is curved into a semicircle.
Shape: Short, C-shaped tubes
Best for Baked dishes, salads, soups, macaroni, and cheese.
Macaroni Dishes: Baked Macaroni, Macaroni salad, and as the garnish soup (Minestrone soup)

Macaroni Dishes
Macaroni Salad, Minestrone Soup, and Baked Macaroni

Read: What is The Secret Knowledge to Making The Perfect Sauces

b. Cannelloni

Also known as manicotti,
Cannelloni, or manicotti, is generally boiled then stuffed with cheese and meat, or sometimes cheese and spinach, and finally covered in marinara sauce.
Shape: 3" or 4" long and rolled 1" in diameter
Best for Baked dishes.
Cannelloni Dishes: Baked Cannelloni, Spinach Ricotta Cannelloni, Creamy Chicken Cannelloni, etc.

Cannelloni Dishes
Spinach Ricotta Cannelloni, Creamy Chicken Cannelloni, and Baked Beef Cannelloni

Read 3 Types of Clear Soup You should know

c. Penne

Penne is a type of pasta that comes from Italy.
Penne comes in two styles, smooth which is known as “penne lisce” and with ridges which are known as “penne rigate.”.
Shape: Small tubes that are typically 2" long, available in white or tri-colors
Best for: Tossing with sauce or baked
Penne Dishes: Penne with Chunky Tomato Sauce, Baked Penne, Penne with Blue Cheese Sauce, Penne Pasta Primavera, Penne with Creamy Tomato Sauce, Penne Quattro Formaggi, etc.

Penne Dishes
Penne with Blue Cheese Sauce, Penne Primavera, and Penne with Creamy Tomato Sauce

Read: Proper Deep Frying Method You Should Know

d. Rigatoni

This pasta has a tube-like shape and is bigger than penne but its ends are not cut at an angle.
Its surface has ridges in it which are good for holding sauce whether it is creamy or chunky.
Shape: Short tubes about 1 1/2" long and 3/4" diameter, with ridges
Best for: Tossing with sauce, baked dishes
Rigatoni Dishes: Rigatoni Bolognese, Baked Rigatoni, Rigatoni Salad, Rigatoni in Vodka Sauce, Rigatoni Pomodoro, etc.

Rigatoni Dishes
Rigatoni in Vodka Sauce, Baked Rigatoni, and Rigatoni Pomodoro

Read: 9 Types of Salad Based on the Main Ingredients Used

e. Ziti

Shapes: Medium-width tubes that are at least 2" long
Best for: Toss with sauce or Baked dishes
Ziti Dishes: Baked Ziti (5 Cheese Ziti Al Forno, Baked Ziti Chicken Alfredo), and Ziti Salad, etc.

Baked Ziti

Read: Top 10 Derivatives of Mayonnaise Dressing and Their Ingredients

3. Decorative or Unique Shapes

a. Farfalle or Bow-tie Shape

This is a fun pasta commonly used to make attractive dishes.
The word “farfalle” comes from Farfalla, an Italian word meaning butterfly.
Shapes: Bow-tie shape, available in white or tri-color
Best for: Tossing with sauce, pasta salad
Farfalle Dishes: Farfalle Salad, Baked Farfalle, Farfalle Primavera, etc.

Farfalle Dishes: Farfalle Salad

Read The Top 6 Traditional Appetizer You Should Know

b. Fusilli

Shapes: Spiral shape, available in white
Best for: Tossing with sauce, pasta salad
Fusilli Dishes: Fusilli Pasta, Baked Fusilli, Fusilli Bolognese, Fusilli with Putanesca Sauce, etc.

Fusilli Salad: Fusilli Basil Pesto Salad

Read: The Most Popular of Cake Decoration That You Should Know

c. Rotini

This spiral-shaped pasta is similar to Fusilli but had a tighter spiral.
It is commonly used in pasta salads.
Shapes: Spiral-shaped to retain sauces and ingredients, available in white or tri-color
Best for: Tossing with sauce, pasta salad
Rotini Dishes: Baked Rotini, Rotini with Sun-dried Tomato Pesto, Rotini Bolognese, Rotini with Putanesca Sauce, Rotini Salad, etc.

Rotini Dishes: Rotini with Saun-dried Tomato Pesto

Read: 10 Types of Compound Butter to Enrich Your Dishes

d. Shell

Shapes and size: Small shell shape with an open cavity that collects sauce, seasoning, and meat
Best for: Baked dishes, salads
Shell Dishes: Stuffing Pasta Shell, Tomato sauce, cream sauce, cheese, vinaigrette, meat, vegetable

Pasta Shell Dishes
Baked Stuffed Pasta Shell & Pasta Salad

Read: 6 Types of Buttercream For Cake Decoration

Cooking Tips

Blanch or boil the pasta in boiling water.
In boiling water always add sea salt for flavor and oil to prevent noodles from clumping together once drained.
While cooking, frequently stir pasta with a wooden spoon to prevent clumping.
Cook al dente - undercooking pasta is used in the first round of cooking when a pasta dish is going to be cooked twice, such as, sauteing or baking.
After you boil the pasta, do not put the pasta in ice water. Simply drain the pasta, add olive oil and spread pasta around the tray, and then cool and keep on the side until further processing such as, sauteing, baking, tossing, etc.

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How To Create Your Fresh Pasta

noreply@blogger.com (Delhindra) — Wed, 04 Dec 2019 03:11:00 +0000

Pasta Knowledge: Fresh Pasta

What is Fresh Pasta?

"Fresh is Better"

Fresh pasta is made from a simple dough of eggs and flour, usually semolina, all-purpose flour, or "00" flour.
The dough is kneaded like bread dough and then pressed through rollers until it's as thin as desired. Then it's cut into long noodles or formed and stuffed
E.g. Fettuccine, Tagliatelle, Pappardelle, and Lasagna, Ravioli, Tortellini, and Cannelloni, etc.

Fresh Pasta

Pasta Basic Recipes

1. Basic Pasta Recipe

350 grams. Eggs
20 milliliter. Olive oil
10 grams. Salt
600 grams. Semolina Flour/ Bread Flour/ AP Flour/ Finely milled "00" flour
Water (additional)

2. Basic Pasta Recipe

250 grams. Pasta flour "00" flour
5 grams. Salt
1 tablespoon. Olive oil
1. Whole eggs
5. Egg yolks
1 tablespoon. Water (optional)
Semolina flour for dusting

3. Basic Pasta Recipe

4. Large whole eggs.
2 cups. All-purpose flour
1 tablespoon. Olive oil
1 teaspoon. Salt

How to Make Fresh Pasta

Combine eggs, flour, oil, and salt in the bowl of a stand mixer or by your hands until a shaggy dough forms.
Knead by hand or with a dough hook until the dough is smooth and elastic, about 10 minutes.
Cover the dough with plastic wrap and let rest at least 30 minutes
Divide, roll and shape your pasta.

How to make fresh pasta

Read: Difference Between of Sauteing and Stir-Frying Method

Create Your Pasta

Five Main Ingredients in Pasta Creations

Flour
Color
Flavor
Filling
Shape

Fresh Pasta

Read: Types of Knives For Your Kitchen

1. Kinds of Flour for Pasta

Wheat Flour
Semolina Flour
00 flour
AP Flour
Rye Flour
Rice Flour + Cornflour (gluten-free pasta)
Potato Powder + Tapioca flour + Rice flour (gluten-free pasta).
Etc.



Kinds of Flour

Read: 4 Types of The Main Ingredients for Salad Dressing

2. Flavors of Pasta

Grounded meat sauce
Saffron
Blended basil pesto,
Parmesan cheese
Egg yolk
Squid Ink
Blended red paprika
Tomato paste
Blended beetroot
Blended spinach
Chopped herbs
Potato powder
Blended chickpea
Blended herbs (parsley, cilantro, Basil, etc.)

Flavor of Pasta

Read: 6 Classification of Salads According to How To Serve

3. Fillings of Pasta

Grounded meat.
Feta cheese.
Spinach and ricotta cheese.
Mixed vegetables.
Butternut Squash.
Mushroom.
Mascarpone cheese.
Salmon.
Crab.
Lobster.
Ragout
Mushroom and cheese.
Beef and mushroom.
Mozzarella and Parmesan cheese.
Etc.

Filling of Pasta

Read: The Famous List of Bread Types and Their Description

4. Colors of Pasta

Orange: Carrot
Red: Red bell pepper
Green: Parsley, Cilantro, Basil, Chai shim, or Spinach
Yellow: Yellow bell pepper, Butternut squash, Saffron, or Egg yolk
Purple: Beetroot
Black: Squid ink
Brown: Porcini mushroom powder
Etc.

Color of Pasta

Read: What is Specialty Soup in Culinary Knowledge

5. Shapes of Pasta

Pappardelle: Cut into 3/4 inch x 12 inch
Tagliatelle: Cut into 1/4 inch x 12 inch
Fettuccine: Cut into 1/6 x 12 inch
Linguine: Cut into 1/8 inch x 12 inch
Tagliarini: Cut into 1/12 inch x 12 inch
Farfalle or Bow tie shape
Garganelli
Fusilli
Orecchiette
Etc.

Shapes of Pasta

Read:5 Basic Recipes of French Mother Sauces and Their Derivatives

Cooking Fresh Pasta Tips

Fresh pasta must be cooked through, but just barely. At first, the only way to know when the pasta is done is to taste it, so stand by the pot, tongs in hand, and taste repeatedly.
Fresh pasta cooks quickly, often in 3 or 4 minutes in salted boiling water
Cooked pasta should always be tossed with warm sauce.

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6 Shapes of Pasta Categories

noreply@blogger.com (Delhindra) — Mon, 02 Dec 2019 09:52:00 +0000

Pasta Knowledge: Pasta Shapes

What is Pasta?

Pasta is a type of noodle typically made from an unleavened dough of durum wheat flour mixed with water or eggs and formed into sheets or various shapes
Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily

Pasta Introduction

Read: Chicken Cutting

What is Pasta Made From?

Pasta is made from durum wheat semolina or all-purpose flour mixed with water, which is then kneaded and formed into various shapes.
Sometimes pasta may contain other ingredients such as the flour of certain other grains, eggs, or vegetables.
These ingredients can be mixed to form the dough before it is dried, like in the case of egg pasta, or they can be added as a filling, in the case of filled pasta like ravioli.

Types of Pasta

Read: Food Plating Tools

Two Categories of Pasta

Fresh Pasta: Fettuccine, Pappardelle, Lasagna skin, Ravioli, Tortellini, etc.
Dried Pasta: Spaghetti, Penne, Rigatoni, Linguine, Orecchiette, Fusilli, Orzo, etc.

2 Categories of Pasta
(Fresh Pasta and Dried Pasta)

Read: 10 Types of Amuse-Bouche as Chef's Complimentary

6 Shapes of Pasta Categories

Unique Shapes
Tubular Shapes
Strand Shapes
Ribbon Shapes
Micro Shapes
Stuffed Shapes

1. Unique Shapes Pasta

E.g. Fusilli, Farfalle, Gemelli, Orecchiette, Gnocchi, Lumache, Creste Di Gallo, Radiatori, Strozzapreti, Rotelle, etc.

Unique Shapes
(Orecchiette, Creste Di Gallo, Farfalle, Radiatori, Gnocchi, Strozzapreti,)

Read: 5 Basic Recipes of French Mother Sauces and Their Derivatives

2. Tubular Shapes Pasta

Tubular pasta is any pasta that is hollow through the center, forming a tube.
They are available in many different sizes and shapes. Some tubes are long and narrow while others are short and wide.
They are found with smooth or ridged exteriors and their ends are cut straight or at an angle.
They are often served with a heavy sauce, which holds well in the hollows of the pasta tubes.
Tubular pasta is also used in salads and casseroles. Some of the larger tubes that have a wide opening can be stuffed with meat and/or cheese and then baked.
E.g. Bucatini, Maccheroni, Penne, Rigatoni, Ziti, Cannolicchi, Cannelloni, Canneroni, Garganelli, Tortiglioni, Paccheri, Manicotti, etc.

Tuber Shapes
(Cannolicchi, Ziti, Maccheroni, Bucatini, Penne, Garganelli)

Read: Principle of Baking Method in Culinary Knowledge

3. Strand Shapes Pasta

Pasta strands are long rods of pasta, which are generally round, but they are available in a square rod also.
The basic difference from one variety to the next is the thickness of the strands.
The thicker strands work well with a heavier sauce while the thin varieties are better with a more delicate sauce.
E.g. Spaghetti, Spaghettini (thin spaghetti), Fusili lunghi, Fedelini, Vermicelli, Capellini, Angel hair, Ciriole, Barbina, etc.

Strand Pasta
(Fedellini, Spaghetti, Fusili lunghi, Capellini, Ciriole)

Read: Soup Classification

4. Ribbon Shapes Pasta

Ribbon pasta, which is flat strands of pasta, is available in different lengths, widths, and thicknesses.
Some are short and wide, while others are long and narrow.
Ribbon pasta can have straight or wavy edges and many varieties are available fresh and dried.
The dried ribbons are generally used with a thick, heavier sauce and the fresh ribbons are served with a more delicate sauce.
E.g. Fettuccine, Fettuce, Bavette, Bavettine, Lasagne, Lagsagnette, Linguine, Pappardelle, Tagliatelle, Taglierini, Mafaldine, Riccia, etc.

Ribbon Pasta

Read: 6 Classification of Salads According to How To Serve

5. Micro Pasta

E.g. Orzo, Anelli, Risi, Stelle, Israeli Couscous, Conchigliette, Funghini, Stortini, Pearl pasta, etc.

Micro Pasta
(Orzo, Anelli, Funghini, Conchigliette,Pearl pasta, Risi)

Read: Blanching Method in Cooking and Food Preservation

6. Stuffed Pasta

Stuffed pasta consists of fresh pasta sheets that are stuffed with a filling. After the filling has been added, the pasta sheets are folded over and sealed, or another sheet is placed on top and the edges are sealed. Some sheets are folded over the filling and then twisted to form special shapes.
Stuffed pasta is formed from sheets of different shapes, such as squares, rectangles, and triangles.
They are stuffed with a variety of fillings, which consist of a mixture of ingredients, such as meats, cheeses, herbs, mushrooms, and vegetables.
Stuffed pasta is first cooked and then generally served with a light sauce. They can also be served in a broth, added to a baked dish, or added to a salad after they have been cooked.
Stuffed pasta is generally fresh but can also be found frozen and some types can be found dried.
E.g. Agnolotti, Cappelletti, Mezzaluna, Pansotti, Ravioli, Ravioloni, Ravioletti, Manti, Tortellini, Tortelloni, etc.

Stuffed Pasta
(Ravioli, Tortellini, Mezzaluna)

Read: 9 Types of Breakfast

Kinds of Wheat Flour for Pasta

Semolina
All-purpose
Finely milled "00" flour.

1. Semolina Flour / Durum Wheat flour

Semolina is the hardest part of the wheat (yellow endosperm), which is ground
Semolina flour is the finest for making pasta.
Semolina can be used for semolina porridge, griddle cakes, Indian dosa, or coating for fish and chicken before frying, as well as cakes and pastries.

Semolina Flour

Read: Garde Manger Introduction

2. All-Purpose Flour

The finely ground and sifted meal of a blend of high-gluten hard wheat and low-gluten soft wheat, which can be used in most food recipes calling for flour
All-purpose flour comes in two basic forms — bleached and unbleached
Moistly unbleached
Suitable for all cookery except the finest cakes

All-Purpose Flour

3. Finely milled "00" flour

The name of Italian grading Flour
00 flour produced from soft wheat and relatively low in protein preferred for making fresh pasta at home.
Also called "doppio zero" flour, this ingredient is sometimes listed in Italian recipes like pizza dough and pasta.

00 Flour

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4 Types of Pate That You Should Know as A Chef

noreply@blogger.com (Delhindra) — Tue, 26 Nov 2019 03:58:00 +0000

Garde Manger Knowledge: Pate Knowledge

What is Pate?

Pâté is the French term "paste." It is traditionally served baked in a crust or molded as a terrine and duck liver or goose liver as the main ingredient.
Pate is a paste, pie, or loaf consisting of a forcemeat such as liver, poultry, meat, fish, etc.
Can be served hot or cold.
The most famous pate is "pâté de foie gras", made from the livers of fattened geese.

Pate

Equipment and Utensil for Pate

Types of Terrine Mold/ Loaf-Terrine Mold

Read: Mother Sauces

There are 4 types of Pâté

Pâté en croûte
Pâté en terrine
Pâté en roulade
Mousseline pâté

1.1. Pâté en croûte

A forcemeat baked in a crust of pastry dough.
Liver as the main ingredients such as Duck liver, Goose liver (foie gras), or Chicken liver.
Additional Ingredients such as chicken, beef ox tongue, nuts, vegetables, cured meat, cognac, cream, gelatin powder (aspic jelly), etc.
Can be served cold or hot (without gelatin)
Cooking method: Baking with the water bath method.
Pâté en croûte is baked with the insertion of "chimneys" on top: small tubes or funnels that allow steam to escape, thus keeping the pastry crust from turning damp or soggy.
Baked pâté en croûte usually develops an air bubble under the crust top as the meat mixture shrinks during baking; this is traditionally dealt with by infusing semi-liquid aspic in the hollow space before chilling.

Pâté en croûte

1.2. Pâté en terrine

A forcemeat baked in a form or vessel without a pastry crust.
The mixture wrapped in suet or not and layered in a ceramic or steel loaf-terrine mold, cooked in the oven with a water bath method without pastry crust, and cooled
Sometimes an infused gelatin (aspic jelly) is set on top for a decorative effect that also adds an additional layer of flavor.
Served cold.
The main ingredients can be meat, liver, poultry, seafood
Vegetable terrine as special dishes or vegetarian dishes.

Pâté en terrine

Read: Types of Cake Decoration

1.3. Pâté en roulade

Forcemeats wrapped/rolled in wrapping material (not edible and edible material but not chicken or poultry skin)
Wrapping material: Plastic wrapped, Aluminium foil, Natural wax paper, Cured meat, etc.
The main ingredients such as meat, liver, poultry, and fish
Vegetable roulade as special dishes or vegetarian dishes
Cooking method: Baking or Steaming method
Can be served cold or hot.

Pâté en roulade

1.4. Mousseline pâté

The smoothest and most refined form of pâté made from an emulsion of puréed raw meat, eggs, and cream
The mixture looks like mousse, light, airy, and delicate.
The main ingredients such as meat, poultry, seafood, or liver
Cooking method: Baking or Steaming
Can be wrapped in wrapping material or layering in a ceramic terrine mold or ceramic mini- cocotte mold
Can be served hot or cold.

Mousseline pâté

Read: Deep-Frying Method

4 Parts of Pate

Forcemeat
Internal garnishes
Liners and wrappers
Sealers

1.1. Forcemeat

Forcemeat: This emulsified mixture of ground meat and fat makes up the body of the pâté and the forcemeat consist:

Primary meats: Meats that must total more than half the pâté forcemeat’s weight.
Secondary meats: Meats added to a pâté forcemeat, to add a rich mouthfeel and to lighten the color of the finished product.
Fats for Pâté Forcemeats: Such as chicken fat, turkey fat, or duck fat
Seasonings for Pâté Forcemeats: Salt, spices, herbs, aromatic vegetables, meat glazes, alcoholic beverages or cream, etc.

Ground Meat

Read: Part of Salad

1.2. Internal garnishes

Pieces of food are placed within the forcemeat to add texture, flavor, and visual interest.

Cured and smoked meats
Nuts, beans, dried fruits, and vegetables
Mushroom or Truffles
Marinated raw meats and poultry
Chicken tender and boiled beef ox tongue
Seasoned livers.

Internal Garnishes

Read: Sandwiches

1.3. Liners and Wrappers

A pâté forcemeat is usually contained in some form of wrapper or liner.
Only mousselines pate are not wrapped or lined
Pastry dough/Pate dough wrappers for pâtés en croûte
These doughs must be sturdy enough to hold up to heavy forcemeats and the steam, juices, and rendered fat they produce.
Pate dough is consists: Flour, Unsalted butter, Salt, Water, and Egg.
Leaf vegetables, Nori seaweed sheet, Cured meat, Smoked beef, Smoked turkey breast can be as a liner.

Pate Dough as A Wrapper

Pate Liner
Cured meat, Leaf vegetable, and Nori as A Liner

Read: Compound Butter

1.4. Sealers

After a pâté product was baked and cooled, it was sealed with a semisolid fat to preserve it.
Modern pâtés and terrines are now more often sealed with liquid aspic for presentation purposes.
For pâtés en croûte, use flavorful, clear liquid aspic to fill the gap and adhere the crust to the forcemeat.
Lard is the traditional material used to seal terrines for extended storage.

Sealers

Read: The Main Differences Between Braising and Stewing

Pâté Accompaniments

Bread
Crackers
Flavored mustard
Cumberland sauce
Mayonnaise sauces
Relishes
Fruit or vegetable salsas
Balsamic vinegar glazes
Pickled vegetables
Wine reduction (red wine or port wine)
Vegetables dressed in vinaigrette

Pate Presentation Styles

Presented on a platter for buffet service such as hors d' ouvre, canape, buffet platter.
Individually portioned for plate services such as appetizer and amuse-bouche.

Pate Presentation

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How to Make The Liquid Infusion in Culinary Knowledge

noreply@blogger.com (Delhindra) — Thu, 21 Nov 2019 08:00:00 +0000

Garde Manger Knowledge: Liquid Infusion

What is Liquid infusion?

Infusion is an extraction of flavor from one or more ingredients and infused (steeped or injected) into another ingredient, usually a liquid such as water, vinegar, syrup, milk, cream, stock, and oil.
Flavor ingredients such as Rosemary, Thyme, Star anise, Chili, Fruit or vegetables
Infused oils or other liquid are the way to cut food waste and preserve precious flavor
E.g. Garlic oil, Rosemary oil, Chili oil, Tarragon vinegar, Lemon vinegar, lemon water, lime water, Tropical fruit water, etc.

Infusion Liquid

Read: Top 10 Derivatives of Mayonnaise Dressing and Their Ingredients

Sanitation Concern of liquid Infusion

To minimize risk and further prolong the shelf life of infused oils & vinegar, containers, and utensils used in making infused oils should be clean, dry, and sterilized.
Oils & vinegar should always be kept sealed, away from direct light, and refrigerated.
The process of an oil or fat going rancid is an oxidation process.
Sealed containers keep oxygen contact to a minimum, The dark-colored containers prevent light from affecting the oil and extend the useful life.

Infusion Method

1. Cold Infusion (Blender Method)

Best used with high moister ingredients such as herbs, roots, citrus zest, and fresh Chile peppers
These products may add moisture to the oil making it ripe for spoilage, these infusions must be refrigerated immediately after preparation.

2. Hot Infusion (Direct Heat or Steeping)

Best with dry spices, some roots, and woody herbs
The heating of the liquid and flavor ingredients makes the finished product more sanitary and less prone to spoilage.

Equipment and Utensil

Natural waxed paper
Glass jar with a tight-fitting lid
Spoon
Stainless steel saucepan
Cheesecloth
Bowl
Labels and permanent marker
Dark-colored glass bottles with dropper tops or cap tops for storing the finished product
Mortar and pestle
Wire strainer
Funnel

Equipment and Utensil
(Jars, Blender, Saucepan, Bowl, Wax Paper, Spoon and Cheesecloth)

Four Types of Infusing Liquids

Infusing Oil (Olive oil, Avocado oil, Coconut oil, etc.)
Infusing Vinegar (White vinegar, Red wine vinegar, Apple cider vinegar, etc.)
Infusing Spirit (Liqueur or Liquor).
Infusing Water and Other Liquid ( cream, milk, stock, sugar syrup, etc.)

1. Infusing Oil

Olive oil is the best type of oil for infusion and works really well especially if you prefer using it for drizzling over finished dishes.
Flavoring with herbs, spices, or root vegetables

Three Methods Oil Infusion

Cold Method
Double Boiler Method
Stove Top Method

Infusing Oil

Read: 5 Basic Recipes of French Mother Sauces and Their Derivatives

1.1. Cold Oil Infusion

Suitable For:

Types of oil: Olive oil, coconut oil, avocado oil, etc.
Flavoring ingredients: Fresh herbs and spices (Parsley, Chives, Cilantro, Ginger, Turmeric, etc.)

Method

Combine the oil and the flavoring ingredients in the blender and blend at high speed until the product is liquefied.
Leafy green herbs can be quickly blanched in boiling water and then shocked in cold water to help preserve their color and give the finished oil a bright green appearance.
Roots such as horseradish, ginger, turmeric, garlic, etc. should be grated or chopped to fully extract flavor in the blender.
Let infusion “sit” under refrigeration for several hours or overnight.
Strain the purée through cheesecloth (allow the oil to drip, do not push purée.)
Store infused oil in sterilized glass bottles, cover tightly and refrigerate.

Cold Oil Infusion

Read 3 Types of Clear Soup You should know

1.2. Double Boiler Oil Infusion

Suitable For:

Types of Oil: Olive oil, Coconut oil, Salad oil, Corn oil, Avocado oil, etc.
Flavoring ingredients: Dried herbs and spices

Method

Place your herbs or spices and oils into a bowl
Put the bowl on a double boiler (water-filled saucepan)
Simmer for 30-60 minutes, keeping a careful eye on the amount of water.
Keep the temperature of the oil between 61-75 degrees Celsius
When the infusion process is finished, straining and bottling.

Double Boiler Oil Infusion

Read: 22 Most Popular Sandwiches

1.3. Stove Top Oil Infusion

Suitable for:

Types of Oil: Olive oil, Coconut oil, Salad oil, Corn oil, Avocado oil, etc.
Flavoring ingredients: Dried herbs and spices

Method

Place and combine oil and herbs or spices in a jar and sealed
Place the jar in the saucepan that has been filled ¼ full of water (place some jar lids on the bottom of the pan or small towel to protect the jar from breaking).
Simmer for 2-4 hours, keeping a careful eye on the amount of water, and just add hot water if the water level runs low,
Monitor the temperature oil between 61-75 degrees Celsius.
When time is up, remove the jar from the saucepan and allow it to cool before straining.
straining and bottling.

Stove Top Oil Infusion

Read: What’s the Difference Between Simmering and Boiling?

2. Infusing Vinegar

Distilled white vinegar works well in infusions with delicately flavored herbs.
Apple cider pairs well with fruit infusions.
Wine and champagne combine well with subtly flavored herbs and light tasting fruits.
Red wine vinegar pairs well with strong-flavored herbs

Suitable for

Types of vinegar: Distillate Vinegar, Red wine vinegar, Apple cider vinegar, etc.
Flavoring ingredients: Fruits, vegetables, herbs, and spices

Without Heat Method

Place and combine vinegar and flavoring ingredient in a glass jar
Let infusion “sit” in a cool dark place for 3-4 weeks
Every 3 days, roll the jar in your hands to help mix the contents and release the herbal constituents into the vinegar
When the infusion process is finished, straining and bottling.

Heat Method

Double Boiler Method
Stove Top Method

Infusing Vinegar

3. Infusing Spirit (Liquor and Liqueur)

Suitable For

Types of Spirit: Vodka, Rum, Whisky, Brandy, Gin, etc.
Flavoring ingredients: Berries, Orange, Lime, Lemon, Pineapple, Grape Fruit, Apple, etc.

Method

Combine liquor and flavoring ingredients in a large and clean jar or container.
Place in a cool, dark location such as a pantry and allow to infuse for three to five days, shaking each day to blend flavors.
Strain the infusion and store them in the original vodka bottle or a clean bottle or container.

Infusing Spirit

Read: Thick Soup

4. Infusing Water and Other Liquids

Method

Combine the liquid, such as water, milk, cream, sugar syrup, or stock, with the flavoring ingredient over moderate heat.
When the liquid is a boil, remove the pan from the heat, cover, and let the mixture steep until the liquid is richly flavored, usually 30 minutes to an hour.
Strain the liquid and press on them in the strainer to extract all the liquid.

Note:

For infusing the milk, the temperature of milk between 75-85 degree Celsius (don't boil the milk)
For infusing water, you can use portable or hot water and flavoring ingredients such as fruits, vegetables, herbs, or spices

Infusing Water and Other Liquid

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The Top 12 Famous Dipping Sauces From Around The World

noreply@blogger.com (Delhindra) — Mon, 18 Nov 2019 06:42:00 +0000

Garde Manger Knowledge: Dipping Sauces

What is Dipping Sauces?

A dip or dipping sauce is a common condiment for many types of food.
Dips are used to add flavor or texture to the food, such as pita bread, dumplings, crackers, cut-up raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, and falafel.
Dips can be served hot or cold, always accompany other foods, and often use mayonnaise, sour cream, cream cheese base, or mashed bean.

Dipping Sauces

How To Create Your Fresh Pasta

Texture of Dips

The dip must be thick enough to stick to the items used as dippers.
Proper consistency means thickness at serving temperature.
Most dips become thicker when held in the refrigerator.
A dip is normally thicker than salad dressing and thinner than spread, but should not be so thick as to break a chip or cracker.

Dipping Sauces

Read: 5 Basic Concepts Food Plating

10 Famous Dips From Around The World

Salsa Cruda: Spanish and Mexican dishes
Cheddar Cheese Sauce: American and Mexican dishes
Sambal (Spicy chili sauce): Indonesia, Malaysia, and Brunei dishes
Guacamole - Mexican dishes
Nam Jim Jaew (Thai spicy sauce): Thai dishes
Blue cheese dip: French and Western dishes
Red Lentil Dal: Indian dishes
Tartar Sauce - United Kingdom
Hummus: Arabic and Mediterranean dishes
Baba Ghanoush: Arabic and Mediterranean dishes
Sambal Kacang (Peanut Sauce): Indonesian, Malaysia, and Brunei dishes
Spinach Artichoke Dip: American

Dips and Their Ingredients

1. Salsa Cruda

Suitable For: Tortilla chips, Tacos and Mexican dished condiment,
Ingredients: Dice tomato, Chopped onion, Minced garlic, Chopped cilantro, Lime juice, Chopped jalapeno, Tomato juice (additional), and Salt.
Method: Mix all of the ingredients.

Salsa Cruda

Read: 5 Basic Recipes of French Mother Sauces and Their Derivatives

2. Cheddar Cheese Sauce

Suitable For: Tortilla chips, Potato chips, Tacos, Burger, Deep fried chicken, and Mexican dishes condiment.
Ingredient: Bechamel, Grated American cheddar cheese, Cayenne pepper powder.
Method: Make bechamel and add Cheddar cheese and Cayenne pepper powder.

Cheddar Cheese Sauce

Read: 3 Types of Basic Pastes in Indonesian Cuisine

3. Sambal

Suitable For: Deep fried chicken, Roasted chicken, Deep fried and Grilled fish, Tempe, Tofu, Raw vegetables or Blanched vegetables, and as Indonesian dishes condiment
Kinds of Sambal: Sambal terasi, Sambal matah, Sambal Hijau, Sambal kemiri, etc.
Sambal Terasi, Ingredients: Red chili, Shallot, Garlic, Tomato and Shrimp paste,
Method: Blend or mash the ingredients and saute all of the ingredients

Sambal
Sambal terasi, Sambal matah and Sambal hijau

Read: What is The Main Difference Between of Sauteing and Stir-Frying Method?

4. Guacamole

For: Tortilla chips, Nachos, Tacos, and Mexican dishes condiment.
Ingredients: Mashed avocado, Chopped cilantro, Lime juice, Diced tomato, Chopped jalapeno (additional), and salt.
Method: Mix all of the ingredients

Guacamole

Read: 6 Classification of Salads According to How To Serve

5. Nam Jim Jaew

Suitable For: Grilled or Roasted meat, Deep-fried or Grilled fish, Grilled beef, Roasted beef, Deep-fried or Roasted chicken, Spring roll, or as Thai dishes condiment.
Ingredients: Toasted rice flour, Chopped cilantro, Red chili flakes, Palm sugar, Chopped shallot, Sliced scallion, and Fish sauce.
Method: Mix all of the ingredients.

Nam Jim Jaew

Read: 22 Most Popular Sandwiches

6. Blue Cheese Dip

Suitable For; Deep fried chicken, Fish and Frog leg, Chicken wing, Grilled steak, Crudities, and Chips
Ingredients: Crumble Gorgonzola cheese, Mayonnaise, Cream cheese, Cream, Salt, and Cracked black pepper.
Method: Mix all of the ingredients.

Blue Cheese Dip

Read: 9 Types of Breakfast

7. Red Lentil Dal

Suitable For: Naan bread, Paratha bread or you can eat with rice.
Ingredients: Red lentil, oil for sauteing, chopped garlic, Chopped onion, Minced ginger, Turmeric powder, Coriander powder, Cumin seeds, Garam masala, Diced tomato, Coconut milk or Plain yogurt, Water or stock, Red chili flakes, Salt, Cilantro or Fresh spinach.
Method: Cook all of the ingredients

Red Lentil Dal

Read: Fish Cutting Method

8.Tartar Sauce

Suitable For: Fish & Chips, Deep-fried calamari, Fish finger, Chicken nugget, etc.
Ingredients: Mayonnaise, Chopped gherkin, Capers, Chopped onion, Chopped parsley/ Chives, and Chopped hard-boiled egg (Japanese tartar sauce).
Method: Mix all of the ingredients.

Tartar Sauce

Read 4 Types of Hors d’oeuvres You Should Know

9. Hummus

Suitable For: Pita bread, Flatbread, Crudities, Ryvita (dark cracker), Breadstick, etc.
Ingredients: Boiled chickpeas, Olive oil, Tahini, Minced garlic, Lemon juice, Sumac (additional), Salt and White pepper powder
Method: Blend all of the ingredients by food processor.

Hummus

Read: 6 Shapes of Pasta Categories

10. Baba Ghanoush

Suitable For: Pita bread, Crudites, as side dishes or as Condiment in Arabic buffet
The Ingredients are Grilled eggplant, Lemon juice, Tahini, Minced garlic, and salt.
Typically you have to char the eggplant on a grill or over the flame of a gas stove or you cook in the oven.
Olive oil, parsley, and pomegranate as the garnish
Method: Mash the cooked eggplant and combine with the rest of the ingredients

Baba Ghanoush