Tag Archives: Chef

Video

PARMESAN HASH BROWNS

Watch this video to find out how to make this recipe.

PARMESAN HASH BROWNS – (Serves – 4)

Ingredients

¼ cup Parmesan cheese powder
4 medium potatoes, parboiled, peeled and grated
1 teaspoon garlic powder
Salt to taste
Crushed black peppercorns to taste
1-2 fresh thyme sprigs
2 tablespoons butter

Method

1. Preheat oven to 200° C.
2. Combine potatoes, garlic powder, salt, crushed peppercorns, Parmesan cheese, torn thyme sprigs and butter in a bowl and mix well.
3. Put potato mixture into small cupcake mould tray and lightly flatten. Transfer on a baking tray.
4. Put the baking tray in a preheated oven and bake for 15-20 minutes. Remove from oven and demould.
5. Serve hot.

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Larder, Garde Manger, Cold kitchen

          The term Garde Manger originally identified a storage area. Preserved foods such as: Hams, sausages, bacon, cheese, etc. were held in this area, cold foods for Banquets and Buffets are arranged here. Over the years this term evolved to mean more than just a storage area. It now, also indicates a station in the professional kitchen, responsible for preparing Cold foods, Buffets, Decorative pieces, etc. and it’s Chefs who prepare them.

           Definition: The Larder is a department set aside for the storage of all perishable foods both raw and cooked and is also used for processing and preparation of all cold items served to the.

         Functions: The Larder or Garde Manger or Cold Kitchen is a department in the professional kitchen for:

  1. The storage of all perishable raw food items which needs a storage temperature of minus-18 degree C.
  2. The storage of all prepared and cooked items like cold appetizers, cold meats, cold sauces, salads etc. and all cold items found on the Menu.
  3. In order for the Larder to function properly it is essential that the Larder is separate from the hot Kitchen and is located in a cool place but not very far. It must be well lit, airy and well ventilated; it must be sufficiently spacious for staff to carry out their duties in a hygienic and efficient manner. And it must be equipped with the necessary fittings, plant and machinery, tools, etc. in accordance with the and / or quality of work.

Sub-Sections of the Larder Kitchen
           Its main responsibility is to cater to the requirements of the Hot Kitchen for raw materials such as fish fillets, steaks, etc, and to supply the finished products as required by the Room Service, Buffets, Banquets, etc, for all cold dishes.
            The Sections of the Larder can be divided depending on the volume of work into:-

1. BUTCHERY.
2. FISH MONGERY.
3. HORS D‟OEUVRE / COLD SAUCES.
4. SALADS.
5. COLD BUFFETS.

                      The Area which processes raw materials like meat, fish, etc, is the Butchery and the Fish Mongery. Basic cuts are produced, marinated, roasted, smoked, or poached over here. The portion or cuts or joints are prepared according to the demands from the different outlets with- in the hotel.

The following products are produced:-

1.       Gelatine products:

a.       Aspic

b.      Mouses, Mousseline

c.       Colees

d.      Chaufroid sauces

e.       Cold soups

2.      Marinated Products:

a.       Salads

b.      Brines and Cures

c.       Pickled products

d.      Smoked Products

3.      Forcemeats for Galantines, Pâtés, Sausages, Terrines, Quenelles, Timbales, Roulades, etc.

4.      Piece Montee or Centerpieces or Non-Edible Displays:

a.       Ice carvings

b.      Tallow sculpture

c.       Salt dough sculpture

d.      Fruit and vegetable displays

e.       Pastillage

f.        jelly logos

g.       Thermocol displays

5.       Cold Hors d’oeuvres

6.      Sandwiches

7.       Specialty items such as, Caviar, Oysters, Snails, Foe gras, cheese, etc.

 

LARDER EQUIPMENT
Large or heavy duty equipment

1) Buffalo Chopper or bowl chopper
2) Mincing machine
3) Bone saw machine
4) Gravity slicer or meat slicer
5) Vegetable processor
6) Dough mixer
7) Vacuum packing machine
8) Sandwich counter
9) Hanging rail system.
10) Sausage stuffer
11) Smoking machines
12) Grinding machine
13) Refrigerator
14) Walk in
15) Steel work tables
16) Weighing scale
17) Salamander
18) Butcher
s blocks
19) Fish kettle
20) Steam kettle

Tools and small equipment

1) Zester
2) Channeller
3) Can and bottle openers
4) Corer
5) Pitters
6) Egg slicer
7) Mandolin slicer
8) Butcher
s chopper and cleavers
9) Boning knife
10) Filleting knife
11) Oyster knife
12) Buntz knife or wavy knife
13) Cheese knife
14) Mezzaluna or mincing knife
15) Sieves
16) Chinois
17) Pie moulds
18) Terrine moulds
19) Trauchelard
20) Larding needles
21) Trussing needles
22) Perissienne scoops
23) Steak hammer
24) Meat thermometers
25) Brining syringe & pump

Duties and responsibilities of the Chef Garde Manger:
1) He is responsible directly to the Chef de Cuisine.
2) He is responsible for all perishable and frozen foods stored in the Larder.
3) He is responsible for all cold foods that are issued from the Larder.
4) He is responsible for supplying different cuts, joints, etc. of meat and fish as required by the outlets.
5) He is responsible for all the staff in the Larder and their Training.
6) He is responsible for Hygiene in the larder as per H.A.C.C.P. standards.
7) He is responsible for maintaining Larder control, like checking for quality and quantity, storing, keeping records of issues, daily stock sheets, etc.
8) He is responsible for controlling pilferage.

Essentials of Larder Control:
1) All invoices to be checked for quality and quantity against goods delivered to the Larder.
2) To ensure that all goods received must be stored at the right place and at the right temperature.
3) Portion control while pre-preparation must be carried out to ensure „yield
and required number of portions.
4) Stock of food both raw and cooked must be regularly turned over. (FIFO).
5) Do not over stock.
6) Food items stored must be protected from vermin and pest.
7) Proper record of issues from the Larder both raw and cooked.
8) A daily stock / consumption sheet to be maintained.
9) Ensure complete hygienic standards are followed as per H.A.C.C.P.
10) Precautions must be taken to avoid pilferage.

Nostalgia – a story of a Lad in the Kitchen:

A must read for the Hotel Management Trainees…

As a young apprentice, it is most exciting to see the rows of gleaming copper / brass / stainless steel/ ceramic / earthen pot and pans, vast shining stoves / oven …. almost exciting to see CHEFS / COOKS in their whites at work all at the same time.

Soon after the first introduction began with instructions in culinary science, store room and into the nature of quality of ingredients. Explained for instance the different sort of rice. Almonds too must, carefully pick them, in case there may be a bitter one among them, which are smaller and wrinkled. Learnt the difference between currents, sultana and raisins which also had to be tested for smaller stones, as must peas, lentils and beans. Before cooking they had to be carefully washed and any impurities removed. One is asked if he had understood and as always said ‘Yes’ with the great confidence. A senior cook had not given either lentils or rice but a bag of salt to wash. Lad zealously poured into water, only to find that no little stones remained but also – to the general amusement – no Salt either.

On another occasion, a large bowl of Ice Cubes were given to sauté. Other Cook came and gave a kilo of refined flour to cut up fine. Which Lad vainly tried to do. Lad soon forgot his embarrassment at such practical jokes in the thought of being able to play them upon my successors. Lad was now on the look out for such things, but lad had one other occasion.

Lad was taken into the Butcher and given an un-skinned sucking pig, with instructions from the Chef to pluck and clean it. Of course Lad had seen often plucked chicken, partridges and ducks – but a pig. That was something new to Lad. He took endless trouble to pluck hair and remove the skin, until his fingers become more and more painful and lad finely give it up. Onlookers could no longer control their laughter, Lad was rewarded for all his vain by a good slice of Cake. This was the end of the tests. It was only later that I discovered that none of his predecessors had passed them any better than him.

He who is laughed at as an Apprentice, will win Honour as a Master

Published without edit, as exactly said by Chef Manjeet Gill, Father of Indian Cuisine, who has enjoyed every bit of his professional journey. Donning many a hats at the Chef’s Corner, he is happy giving his advice to all the youngsters.

          The president of the Indian Federation of Culinary Association and Corporate Chef ITC Hotels, he has loads of responsibilities, “But this is what I love to do. Helping the young to know the possibilities this profession offers is our responsibility as well.”

          It’s not just the passion for food that makes a good chef, according to Gill; a good vision and being honest as well as ethical is paramount. “With food, we are playing with people’s health. Add to it patience (there are no shortcuts in this field) and be a great disciple if you want to rise in this field.”

          What he loves most about his profession is that it keeps you physically and mentally fit. “One needs to think ahead,” he says.

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