SAUSAGES, SALAMI AND

1 OTHER FORCEMEATS Notes

INTRODUCTION
Sausages are products in which fresh comminuted meats are modified by
various processing methods to yield desirable organoleptic and keeping
properties. Sausages are one of the oldest forms of meat processing and
modern sausage technology has its roots deeply embedded in history.

DEVELOPMENT OF SAUSAGE MANUFACTURE

How and when the first sausage was produced is not known since sausage
manufacture antedates recorded history. There are numerous documents
testifying that ancient civilizations made and consumed sausages some
thousands of years ago. The Romans made “circelli”, “tomacinae”, “butuli”,
and other types of delicious sausage products which were eaten during
annual orgiastic festivals and
sacrifices. Sausages made of tripe
and other by-products were
particularly consumed by the
poorer classes of the Roman
population. The early Christian
Church prohibited the eating of
sausages in Rome for many years.
People in the middle ages also
consumed many sausages. It is
Fig. 1. Cuts of Beef Carcasses in
interesting to note that various
Ancient Egypt
types of sausages have been
produced in an unbroken line through the years in different localities under
the climatic and social conditions of various geographical areas. Thus, many
sausages popular today were renowned throughout the world many
centuries ago.
Refrigeration has played a major role in the development of sausage
manufacture. Before the advent of mechanical refrigeration, sausage
manufacturing plants were located in the vicinity of the city slaughterhouse,
preferably not far from the market, so that both highly perishable meat raw
materials and final sausage products were able to move quickly. With
refrigeration, sausage manufacture has changed and different types and
forms of sausages have been introduced. New trends and tastes in markets
throughout the world are continually creating new demands for sausage
manufacture and product changes.
Self-Instructional Material 1
Advanced Food & Beverage While in Europe and North America the higher prices of beef and years
Production –II of tradition have favoured pork sausage manufacture, the plentiful supply
Notes of low price beef and food habits in many developing countries have
justified fresh beef consumption and processing. It would be a misconcep-
tion to believe that people living in warm climates are not sausage
consumers. Nearly all meat consumers in the warm regions of the world
produce either typical sausages, stuffed in casings or wrapped in leaves,
or, more often, many types of comminuted colourfully seasoned sausage-
like products, enjoyed especially in the evening or during various festive
periods; the latter, usually beef, mutton or fish products, can sometimes be
very popular.
In some parts of the world, the production of sausages is complicated
by religious or sentimental considerations and habits. In certain parts of
southeast Asia cattle slaughter is not allowed, in other regions of Asia or
in some areas of Africa, pigs are not killed, and occasionally, in many
developing countries some people do not consume certain parts or organs
of the slaughtered animals. Other problems arise with the production and
consumption of meat, including sausages, in warm climatic regions which
differ from those encountered in the temperate zones.
Although sausage manufacture in the developing world presents many
specific problems, there are untapped opportunities for profitable sausage
manufacture in all parts of Latin America, Africa and Asia. These
opportunities are especially high where important meat resources are locally
available and where extended livestock production offers excellent raw
materials for processing.

CHANGING PATTERN OF SAUSAGE TECHNOLOGY

Although sausage technology involving varietal differences, chemical
composition, microbiology and processing methods has developed more in
the last twenty years than in the previous 3000 years, many technical details
in modern sausage production have still remained an art. This is especially
true for small-scale production. However, particularly in the sausage
producing segment of the meat industry, many aspects of modern meat
technology, combined with traditional meat processing practices, are applied.
Therefore, it is possible to say that sausage production today is in a
permanent evolutionary phase and new changes, based on new techno-
logical advances, are continuously in sight.
In the last decade, a large number of innovations and improvements
have been developed in the field of sausage manufacture. Apart from
mechanization and automatization trends and other advances in large-scale
sausage production, considerable innovations in the small batch type of
operations and processes have also been made. Development of new types
of sausages from meats other than beef, pork or mutton, particularly from
2 Self-Instructional Material

Unit-1
poultry meat, also shows considerable promise. Every change made by Sausages, Salami and
Other Forcemeats
sausage manufacturers, from ingredients to processing, has the potential of
requiring a series of related changes in sausage formulation, seasoning, etc. Notes
Development of New Sausage Products
A need for development of innovative and unique high quality sausage
products using the greatest possible efficiency, experience and new
knowledge is permanently present in all segments of the sausage
manufacturing field. The small sausage manufacturer in particular is facing
competition from precooked convenience meat food items and other meat
meal products. The goal of the small manufacturer is to increase growth
and hold his market share of customers. This goal can be achieved by
continued development of new value-added sausage products and by taking
advantage of present processing equipment and knowledge.
A value-added sausage utilizes one or more low-cost raw material in
combination with other ingredients to create a sausage which can be sold
at a higher price. Examples of a value-added sausage product are
frankfurters. Frankfurters utilize both low-value trimmings and even by-
products, combined with adequate technological knowledge, to create a
higher-value sausage.
The custom fit of a new sausage formula into sausage plant production
often requires modification of the original formula. Versatility in the usual
sausage processing line can create not only one but several new products
for the market. For example, a simple grind-mix-grind system with a stuffer
not only produces a fresh sausage but also a variety of other products.
The quality aspects of a new product determine the product’s
continued success. A new sausage product must be delicious in flavour and
exhibit a desirable texture. Visually poor-looking products do not attract
customers. Especially in warm climates, the shelf life of a product
determines whether an initial purchase will be made. Certain modifications
are required according to geographical area, such as hot or mild seasoning
or the product’s physical appearance, etc. Briefly, excellent quality in new
sausage items is a must and this can be accomplished without high-cost
materials.
The time is past when a sausage manufacturer drew up his own
sausage formulation independently and meat and other ingredient suppliers
were only required to meet them. Today the development of a sausage
specification starts while a new product is still in the planning stages. The
specification then remains open to adjustments on a continuing basis to
adapt to changes in both the meat and other raw material supply. Through
careful raw material and product quality control, the sausage manufacturer
can adjust to these changes by blending raw materials to achieve consistent
quality of his finished products.

Self-Instructional Material 3

Unit-1
Advanced Food & Beverage Some Peculiarities of Sausage Plant Management
Production –II
While the slaughter man in a sequence of operations disassembles the
Notes killed animal, removing all organs and tissues and the butcher, through
cutting and boning, still further reduces the size of the meat pieces, the
sausage manufacturer, on the contrary, in a series of successive specialized
operations fits together the different meat and non-meat components,
converting them into a new product. This fact influences by far the
character and nature of the sausage manufacturing process, its organization
and management. Whoever plans to be associated with sausage manufacture
must master these specialized operations, have a basic technical knowledge
and be prepared to apply these in the everyday practice of a quickly
changing developing world.
The ownership of a slaughterhouse, its vicinity and organization also
influence the management of a sausage plant in several ways. Firstly, the
sausage manufacturer may slaughter his own animals and pay a certain fee
to the slaughterhouse authority, the maintenance of a hygienic standard
remains the duty of the authority. Secondly, where there is a large
throughput, the sausage manufacturer collects only the dressed carcasses
and some by-products and transfers them from the slaughterhouse to his
processing plant. Thirdly, the sausage manufacturer may be the owner of
the slaughterhouse which is specifically designed for the sausage plant.
Other numerous situations are also possible which cannot be foreseen with
accuracy.
Sausage production makes up that important segment of the complex
meat industry field which converts the raw material of a slaughtered animal
into meat products of a higher value. With sausage manufacturing
techniques the animal by-products are also revalorized, thus contributing
to economic and social development. The sausage manufacturer distributes
his products to retailers, restaurants, hotels, etc. or sells them directly
to consumers. Therefore, in small-scale sausage production, there is no
clear distinction between where production ends and where marketing
begins.
The sausage plant layout, described in the following topic, has
primarily been designed to meet the requirements of small-scale production
with limited sales. Layouts for larger plants required to serve larger areas
must allow not only more room for meat storage and for dealing with larger
amounts of other raw materials but also for the more sophisticated
technology and organization needed.
Meat processing and meat consumption differ widely between countries
and regions. The type of sausage plant and type of sausage product that
can be recommended for one region may involve too large an investment
or be totally or partly inapplicable in many other regions. This is the reason
why inevitably there will be circumstances under which some of the
technological suggestions or methods, given in the following chapters will
4 Self-Instructional Material

Unit-1
seem out of place. The formulations given are intended to indicate some Sausages, Salami and
of the specific raw materials, their rations and the techniques applied, which Other Forcemeats
will frequently be found useful, but not to present specific formulae for Notes
application in all cases. The sausage manufacturer should select what
appears suitable and advantageous for the solution of his own particular
problem and apply it with modifications appropriate to the conditions
under which he is operating.

CLASSIFICATION OF SAUSAGES
Sausages are usually defined as comminuted seasoned meats, stuffed into
casings; they may be smoked, cured, fermented and heated. They are made
from any edible part of the slaughtered, veterinary-inspected animal, and
a series of nonmeat ingredients. Good sausages cannot be made from
inferior or unsatisfactory raw material. A sausage formulation is always a
compromise between the expected quality of the finished product, the cost
of raw materials and the techniques applied. The production of a wide
variety of sausages is possible through the manipulation of different
variables such as meat formulation, processing temperature, types of casing
and particle size. By altering certain processing treatments, changes occur
within the product’s texture and flavour, moisture content, percentage of
yield and other attributes. The number and variety of sausages are limited
only by the manufacturer’s imagination and knowledge.
The meat or spice formula cannot be used for purposes of sausage
classification because many sausage formulations include similar
combinations of different meats and seasonings. Moreover, the proportions
of the various meat types and spices used vary periodically due to
seasonality in raw material supply.
In spite of their multiple varieties, sausages may be roughly divided
into two general groups: raw sausages and heat processed sausages.
According to the methods applied in their manufacture, raw sausages may
further be subdivided into two categories fresh sausages and fermented
sausages. Similarly, heat processed sausages are classified in smoked
precooked sausages, emulsion-type sausages and cooked sausages.
(a) Fresh sausages are made from fresh meats which are, as a rule,
neither cured, smoked, fermented nor cooked. Fresh sausages must
be kept under refrigeration prior to eating. They are heated by the
consumer himself before serving.
(b) Fermented sausages are made from cured or uncured, fermented and
often smoked meats but they are not heat processed in any way; they
are divided into semidry and dry sausages.
(c) Smoked precooked sausages are mostly cured, nonfermented
products; their shelf life is increased by heating due to partial
reduction of their moisture content; they are usually finally cooked
before consumption.
Self-Instructional Material 5

Unit-1
Advanced Food & Beverage (d) Emulsion-type sausages comprise ready-to-eat products made from
Production –II comminuted and well-homogenized cured meats, fatty tissue, water
and seasonings, usually smoked and slightly cooked. In Europe, these
Notes sausages are known as “scalded” because they are only scalded
(pasteurized) and not fully cooked. An important subgroup of larger
diameter emulsion-type sausages includes products containing, in
addition to previously cured meats, diced or cut into distinctive small
pieces.
(e) Cooked sausages are ready-to-serve products, basically made from
previously cooked fresh or exceptionally cured raw materials,
subjected to final cooking after stuffing, with or without additional
smoking. A subgroup of these sausages consists of cooked or baked
specialities that are not stuffed into casings but moulded and,
therefore, not always considered as sausages.

MANUFACTURING OF SAUSAGES
Layout and Equipment for a Small-Scale Sausage Production Plant
The problem of developing a good sausage plant layout is relatively
complex, however small the plant may be. First of all, it would be
inadvisable, and even impossible, to adapt a uniform approach in all
countries or regions because of the geophysical, economical and social
differences and variations in livestock, the meat trade, customs and food
habits etc. It is always indispensable to make a careful survey of the existing
livestock and meat supply conditions before any sausage plant construction
or remodelling is proposed. The attitude and outlook of livestock and the
meat trade, especially in the less developed regions, must be seriously taken
into account. A hindrance to progress may be the bad habits and unhygienic
meat handling practices in the local slaughterhouse which intends providing
the meats for the sausage plant. The food habits and flavour preferences
of the local meat consuming public should also be investigated.
In this chapter technical details are given as well as a description of
the underlying principles for sausage plants which may assist those
planning new plants or remodelling old ones in consultation with architects
to select the most suitable solution for local conditions. Simplicity of design
and costs are of particular importance for small sausage plants. These
suggestions have been outlined merely as a guide and they may require
modification to suit particular conditions. Because of variations in
requirements, a standard blueprint cannot be produced. Only occasionally
the standard type sausage plant would be directly applicable to a particular
situation. In the majority of cases the design must be considerably modified
to meet the local peculiarities of the site selected for the plant, its
environment, local handling and transport practices and human and
material resources. The local health and veterinary authorities, where they
exist, must be consulted before a final decision is taken.
6 Self-Instructional Material

Unit-1
 Sausages, Salami and
GENERAL REQUIREMENTS FOR ESTABLISHING A Other Forcemeats
SAUSAGE PLANT
Notes
Whenever the construction of a new sausage plant or the remodelling of
an old one is envisaged, a plan to overcome possible defects is
recommended. It is of paramount importance to draw up a plan giving the
greatest efficiency to the entire sausage plant. It is essential to follow a
system in planning and designing even if the plant will initially have a
small throughput. The remodelling of an old and obsolete plant often
requires more compromises than does the design of a new layout.

Commercial Considerations
Economic and marketing considerations are vitally important in
determining the most suitable location for a sausage manufacturing plant.
The first and the most important consideration is the meat supply, followed
by the distribution of sausage products to consumers. The discrepancies
between the retail price paid to farmers for live animals and the price for
locally sold sausages, which should be determined on the basis of
commercial research, are essential factors for choosing a specific
geographical area to locate a sausage plant. Rather than build a sausage
plant large enough to deal with the periodic sausage marketing peaks, it
is considered advisable to base the size on average daily requirements and
to extend hours of processing during peak periods.

Location
The site of a sausage plant within a distinct area should be selected
on the basis of certain factors. Where legislative measures do not exist, there
are certain considerations which must be observed. The sausage plant
should be located in an area free from objectionable odours, smoke, dust
etc. and should be completely separated from any other plant or building.
No communication by doors or windows is permissible. Attention should
be given to an adequate potable water supply, arrangement for drainage
and adequate electric power sources. In planning a sausage plant,
consideration must be given to a location or an arrangement of buildings
that will permit future expansion.
The traditional location of a sausage plant close to the slaughterhouse
is still advantageous since the problems of professional workers and fresh
meat and by-product supply are markedly simplified. However, if the
sausage plant is well managed, it will do its share of business regardless
of whether it is located near to or far from a slaughterhouse. Although it
is not customary to have a small sausage factory as an integral part of a
small slaughterhouse, occasionally such a situation does occur, either in a
private or cooperative form.
Self-Instructional Material 7

Unit-1
Advanced Food & Beverage Building Materials, Floors and Walls
Production –II
In general, the space of a sausage plant must be compact and designed
Notes for economical throughput in relation to the capital and operating costs. The
whole structure must suit local climatic conditions. Brick, stone, reinforced
concrete, and prefabricated steel structures are the most widely used
building materials. Although in the tropics it may be cheap and often
immune to parasites, wood is not a satisfactory material for use in a sausage
plant.
A non-slip, hard, smooth and impervious floor, that will not absorb
moisture and can be readily cleaned, is indispensable. It should be of the
best lasting quality. Sharp corners, joining the walls and floor should be
avoided. The surfaces of interior walls must be impervious and smooth and
made of non-absorbent materials. Walls should be covered and coated with
lead-free paint or tiled at least to a height of 1.8 m.
Ceiling surfaces of rooms, where wet operations are conducted, should
be smooth and flat and of sufficient height. Natural ventilation is always
preferred but very often artificial ventilation is the only solution.
The slope (usually of 1.8–2.0 per cent) of floors to drainage inlets must
enable rapid disposal of effluent. All effluent drainage lines must have a
sufficient inside diameter of at least 10 cm with the fat traps incorporated
in the drainage system. Drainage lines from toilets and urinals should be
constructed as a separate system.
The method of sewage disposal should be under the local health
authorities’ control.

Sanitation
A well-designed sausage plant cannot be attained through buildings
alone. Sanitation is also essential in a well-run sausage producing plant. The
hygienic maintenance of equipment and the plant as a whole is a cardinal
factor for production efficiency and keeping quality of finished products.
Tile walls, hard-surfaced brick or concrete floors carefully sloped to drains,
stainless steel table tops, galvanized metal trucks, barrels and pans are an
integral part of a good sanitation programme. Briefly, strict sanitary methods
and conditions must be employed through the entire process.
Provisions should be made for elimination or removal of any vapour
which would cause condensation on walls and ceilings. A sausage
producing plant must be provided with suitable facilities for collection and
disposal of bones, ligaments and other offals, and for such wastes as paper
etc. Waste containers for bones, inedible fats etc. are needed, especially in
the processing area. Lavatories and other washing and shower facilities
should be provided for workers of both sexes, supplied with hot and cold
water and maintained in a clean condition. Consideration should be given
to the incorporation of a small laundry in the sausage plant and also to
the provision of changing rooms and eating rooms for employees.
8 Self-Instructional Material

Unit-1
 Cabinets must be provided for efficient cleaning and sterilization of Sausages, Salami and
trucks and other movable equipment. Equipment is placed in the cabinets Other Forcemeats
and then sprayed with cleansing solutions, and finally rinsed with clean
hot water. Stationary equipment, such as cutters etc., should be carefully
Notes
cleaned individually, and after that, disinfected and dried. Every possible
precaution should be taken to keep the plant free of flies, rats and mice.
Screens for outer openings that do not admit entry of files are often useful.
Adequate arrangements should exist for effluent disposal.
The governing principle in daily routine cleaning in any sausage plant
is the scrupulous cleaning of all contaminated places and surfaces. Brushing
and flushing with water under pressure should be the most used method
of cleaning. The cutting and trimming section requires exceptionally careful
attention.
Steam or hot water is required to remove grease adhering to the
surfaces of tables and machines. Detergents contribute considerably in
cleaning because they emulsify fat and dissolve proteins. It is of primary
importance that disinfection of the sausage plant is done in connection with
general and thorough cleaning. The regular repair of walls, floors and
equipment is also an important part of plant sanitation.
Fly control is a basic sanitary step for any sausage manufacturing plant
located in a warm climatic region. Although the main objective of fly control
is the elimination of conditions encouraging fly development, fly proofing
of the sausage plant is strongly recommended. Ants, mosquitoes and other
insects, as well as birds, may also be a problem in the tropics against which
the sausage plant should adequately protected.

SAUSAGE PLANT LAYOUT

While sausage plant layouts vary widely according to the diversity and
volume of products, certain well-defined principles are always respected in
present-day plants. Anywhere where space permits, product movement
should follow a straight line pattern, from the receipt of raw material and
its storage through trimming, mincing, emulsifying, filling, smoking and
cooking operations to the packaging, storage and distribution of the finished
product. The main technological and hygienic principles in developing
sausage plant layout are the maximum speed in handling raw materials and
products and the shortest time intervals between operations resulting in the
shortest possible distances consistent with the size and type of the plant.
There are some common requirements determining the layout of a
sausage plant. Doubtlessly, the basic requirement is that the raw materials
should enter at one end of the building and the sausage products, either
chilled or unchilled, leave at the opposite end. The arrangement should be
that the meat and products move in one direction without any risk of
contamination. The operators are placed along the tables and machines and
they move the raw materials and sausages in the necessary direction.
Self-Instructional Material 9

Unit-1
Advanced Food & Beverage Normally, a sausage plant begins with a receiving and chilling section.
Production –II When the meats reach the plant by truck, provision has to be made for an
offloading ramp. There should be a direct and unobstructed entrance from
Notes the receiving area to the chillroom and main processing room. The operation
of receipt, weighing and storage of meats should be carried out in a
refrigerated room adjacent to the main workroom. Where output permits,
nonmeat raw materials (casings, spices, packaging materials etc.) should be
dealt with separately in order to ensure a good hygienic standard.
Effort should be made to provide refrigeration in the cutting and
trimming room. The deboning and trimming operations should be
performed on special tables in a clean and controlled atmosphere. The
deboning of hot carcasses should have priority.
All grinding, chopping,
stuffing, linking and other 6
processing operations have to be
5
organized in a separate room.
The type and extent of
equipment required for
comminuting meat and stuffing
4
sausages depend upon the
variety and volume of the
operations. For operations of any
3 6
magnitude, equipment such as
an ice crusher or ice generator,
knife grinder, frozen meat slicer 7
etc. is advisable.
The meat, after being
2 1
trimmed, graded, chopped and
mixed with nonmeat ingredients,
is conveyed from the cutter to 8

the stuffer for filling into casings 9

and then the sausages, hung on
smoke rods, are carried from the
meat chopping and mixing area Fig. 2 Meat Processing Room Cutting and
to the smoking and cooking Trimming area: 1. Working Table 2. Overhead
facilities. Any sausage manu- Rail Chopping and Mixing Area: 3. Mixer,
facturing line terminates in the 4. Grinder and Cutter, 5. Vacuum mixer,
smokehouse and cooker, where 6. Steam sterilizer, 7. Colloid mill, 8. Washing vat
the necessary trucks, cages and other accessories are available. The size of
the smokehouse and boiler will depend upon the factory output. Adequate
provisions should be made even in the smallest plant for weighing, grading,
storing and distribution of final products.
In such a way, a sausage plant is composed of the following areas or
section: (a) receiving and chilling, (b) cutting and trimming, (c) nonmeat
ingredients, (d) meat chopping and mixing, (e) smoking and cooking and
10 Self-Instructional Material

Unit-1
(f) wrapping and dispatch sections. Layouts of these sections can be Sausages, Salami and
combined in varying ways depending on the size and shape of space Other Forcemeats
available, amount and structure of production, the methods selected etc. A Notes
proper integration of section layouts is required if maximum efficiency,
smooth flow of operations, reduced labour and managerial control are to
be achieved.
A good layout always shows a certain degree of adaptability to
products other than those shown in the planned programme. The
environment in a sausage plant varies from normal room temperature and
normal relative humidity, through hot and highly humid air around the
smokehouse and cookers, to cold saturated air in chillers. The sausage
manufacturers who intend to make a new or remodel an existing sausage
plant should contact the Government Meat Inspection Service and furnish
drawings of the plant layout and other information required.

Receiving and Chilling Section

The receiving area is the place where all raw materials which arrive
are checked and their weight determined by means of a scale. The area
around the entrance door must be suitably paved and drained. The
receiving section, even in the smallest sausage plant, should be so
designed that the meat moves from the receiving door into the processing
section with the least amount of time and effort and without any
possible interference of operations and contact of the meat with other raw
materials.
The selection of type and size of chiller depends largely upon the
capacity and character of processing conducted. The temperature of the
chiller should be 0° to 4°C. Access to the chiller and its connection with
the cutting and trimming area must be easy. The chiller must have separate
areas with suitable facilities for holding by-products and meat curing; a
freezing department is advantageous.

Cutting and Trimming Section

This section, adjacent to the chopping and stuffing area, includes the
space occupied by cutting and trimming tables; there should be sufficient
room for free movement and safe use of knives, cleavers and other tools.
A room temperature of 13°C is considered good practice. The humidity
should be low enough to give a dew point close to that of the surface
temperature of the product.

Nonmeat Ingredients Section

This section needs a separate, dry and cool area, protected from insects
and humidity and provided with tables, scales and other facilities for
storage, control and preparation of spices, casings, containers etc.
Self-Instructional Material 11

Unit-1
Advanced Food & Beverage Meat Chopping, Mixing and Stuffing Section
Production –II
This section includes the space in which the meat is processed, mixed
Notes with other ingredients and stuffed into casings. This section is occupied by
basic processing equipment such as a grinder, cutter, mixer, stuffer and
working tables. It is extremely important that all equipment is designed for
easy cleaning.
The layout of the section deserves particular attention. Each item of
equipment should be located to permit easy access to the operator.

Fig. 3. Small-Scale Sausage Manufacturing Plant I – Cutting and Trimming

Section, II – Chilling Section, III – Meat Curing Section, IV – Chopping
and Stuffing Section, V – Cooking Section and Chopping and Stuffing
Cooked Sausages, VI – Smoking Section, VII – Equipment Sanitation Area
Equipments: 1. Trimming Table, 2. Curing Vat, 3. Massager, 4. Pickle
Injector, 5. Cutter, 6. Stuffer, 7. Cooker, 8. Cutter, 9. Working Table,
10. Smokehouse

12 Self-Instructional Material

Unit-1
Smoking and Cooking Section Sausages, Salami and
Other Forcemeats
The principles, applicable to the layout of this section, are:
• the smokehouse should be built so that its fireplace opens externally; Notes
good air and smoke circulation in the smokehouse is essential and
a thermometer for checking the temperature is highly desirable.
• the smoking and cooking section should be well isolated from other
areas; adequate ventilation is an important prerequisite.

Wrapping, Storage and Dispatch Section

The type and size of this section are determined not only by the
number and structure of finished products but mainly by the method of
marketing. This section may be located in an outside main building. In
smaller plants some wrapping operations may be done in another section
at the end of the work-day. Special attention should be devoted to the
arrangement of an adequate storage area.

BASIC SAUSAGE PLANT EQUIPMENT

Selection of the proper type of sausage producing equipment involves the
consideration of a number of factors, such as type and volume of
production programme, labour speed of production desired, ability to vary
quickly the type of sausage, price of raw materials, cost of maintenance etc.
A proper sequence of operations and a wise choice of equipment can
considerably aid the economical and successful flow of operations and avoid
bottlenecks impeding the process. Great care should be given to the choice
and placing of machines and other equipment in such positions that not
only will one be capable of performing the most effective work but also of
moving raw materials and products from one operation to another with
minimum contamination. Adequate importance must be given to each
separate item of equipment bearing in mind that too large a machine is an
unnecessary expense but, a machine which is too small, is a permanent
handicap.
Special points to consider in the selection of any equipment are:
• appropriate material to minimize corrosion,
• robust construction in order to minimize maintenance,
• satisfactory design to enable handling and processing of meat and
other raw materials and to facilitate thorough cleaning,
• capacity to meet requirements.
All equipment should be provided with the necessary safeguards so
that its operation will not be hazardous.

Grinder (Mincer)
The meat grinder is a sausage making tool that forces meat scraps
under high pressure along a horizontally mounted cylinder with sharp-
Self-Instructional Material 13

Unit-1
Advanced Food & Beverage edged ribs through a series of holes in a perforated plate. As the
Production –II compressed meat extrudes through the holes in the plate, a revolving four-
Notes bladed knife cuts it. The perforated plate has round holes ranging from 1
to 13 mm. The degree of comminution is most of all determined by the
choice of the hole diameter in the perforated plates.
Table grinders usually have 70 to 98 mm cylinders with the finest plate
being 1 mm. The cylinder diameter of a large industrial grinder can reach
up to 300 mm. Grinders are usually employed as the first step in the
comminution of meat.

Fig. 4. Worm of Feed Screw of a Grinder

Fig. 5. Electrical Grinder

The grinder should never run empty as this ruins the knives and plate.
Frozen meat or meat rich in connective tissue is grinded first through a
coarse plate and then through a fine plate. All parts of the grinder coming
into contact with the meats are made from corrosion-free materials.

14 Self-Instructional Material

Unit-1
Mixer Sausages, Salami and
Other Forcemeats
Mixers are primarily used in obtaining a well blended mix of ground
meat, fat and spices for coarse-ground sausages. Mixing under a partial Notes
vacuum has some advantages, especially in the preparation of dried
sausages. The machine generally consists of a rectangular round-bottom
vessel through which run two parallel shafts equipped with wing-shaped
paddles agitating the meat mass back and forth to give a uniform
distribution of fat and lean particles, spices and other ingredients. Discharge
is usually by tilting the mixer 90 degrees. Overloading the mixer prevents
good mixing.

Tumbler (Massager)
Various machine tumbling or massaging systems are available. Different
types of these machines differ greatly in their efficiency. A non-expensive
tumbler which comes up to the requirements of each small-scale sausage
manufacturer has been developed from the concrete-mixer. In the most
expensive tumblers the meat is tumbled in regular time intervals.

Cutter (Chopper)
Cutters are designed to communicate meat materials very finely by
revolving them in a bowl with rapidly rotating knives.
The cutter is today the most frequently used meat-chopping machine.
There are many cutter types and sizes and it is not always easy to select a
cutter having the right capacity and highest efficiency for a given product.
Cutters, commonly found in meat processing plants, are essentially
composed of a horizontally revolving metal bowl equipped with a set of
curved very sharp knives, mounted on a horizontal axle rotating at high
speed. The knives are guarded with a cover. The arrangement, number,
shape and speed of knives are the main factors in a cutter’s performance.
Modern cutters usually have dual-speed knives and a variable bowl
speed; they are often equipped with a special device for emptying the bowl
as well as a thermometer over the bowl to help in controlling meat
temperature during chopping. They can operate under vacuum which
contributes to a better colour and improves the water binding capacity of
the meat.
Quite small cutters usually have a 15 to 30 litre bowl with two speeds
of bowl rotation and knives rotating at 1000 to 2000 per minute. Such
cutters can be operated by 12-15 HP motors. Cutters for small-scale sausage
manufacturers have 25 to 50 litre bowls with a variable bowl speed and
knives rotating at 1500 to 3000 per minute. Some machine manufacturers
supply cutters with knives rotating at 4000 to 5000 rpm. Cutter power
requirements are high: a cutter with a bowl capacity of 200 to 250 kg needs
a 75 HP main motor and a 3 HP auxiliary one.
Self-Instructional Material 15

Unit-1
Advanced Food & Beverage The knives should be maintained in a thoroughly sharp condition,
Production –II periodically they need a superficial finish with a fine stone. The cutter
Notes knives should be adjusted to the bowl at a distance of 0.7 mm.

Fig. 6. Stainless Steel Cutter equipped with a Protection Cover

Bowl capacities of 45, 65, 90 and 120 litres
A combined machine, consisting of bowl cutter and grinder, often fits
the work requirements in a small-scale sausage plant. Most of the larger
and faster cutters are now equipped with devices which enable easy loading
and emptying of the bowl.

Emulsifying Mill
In recent years, new equipment
such as an emulsifying mill has been
designed for preparing meat
emulsion. The emulsifying mill has
proved itself in the meat processing
industry all over the world. It usually
includes a perforated plate on which
a two-edged blade rotates, i.e. cutting
knife or knife rotor. Immediately
below the plate is a centrifugal pump
that forces material through the
perforated plate. At present
emulsifying mills are constructed with
Fig. 7. The Cutter equipped with
many cutting combinations, in either
vertical or horizontal units. One device for emptying it without the
design of these machines has a use of the hand
cutting action of two corrugated face plates: the outside rotating at 2000 to
2500 rpm (coarse chopping) and the inside, which is stationary, regulating
the particle size of the meat (fine chopping).
Compared to the cutter, the emulsifying mill operates at a much higher
speed, producing a finer emulsion. Normally, the emulsion is ready for
16 Self-Instructional Material
stuffing by one passage through the machine.

Unit-1
Frozen Meat Cutting Machines Sausages, Salami and
Other Forcemeats
The most common machines for cutting frozen meats are guillotines
and rotating cutting machines. Notes
Guillotines are relatively simple, not too expensive space-saving cutting
devices that can be adjusted to give different thicknesses of meat cuts. A
distinction should be made between guillotines with a horizontal working
table (cutting blades move in an up-and-
down direction) and those with a vertical
cutting knife (cutting blades move in a
sideways direction). Fully automatic
guillotines have been developed for large-
scale sausage plants.
Machines operating on the blade-
rotating principle are cutters, flakers and
dicing machines. Cutters can produce a
desired uniform size reduction of the
frozen raw material (meat or fat) without
smearing it. Flakers are equipped with
beak-shaped cutting blades to chip or peel
off the frozen meat block into flakes. The
dicing machines are used in the
manufacture of cooked sausages for giving Fig. 8. Emulsifier is a machine
a dice- or disc-shaped form to different combining the principles of
raw materials.
grinding and chopping
Stuffer
There are two well-known and proved systems used for stuffing of the
emulsion in casings or in other containers. First, the common or piston
filling machine, or simply, a stuffer which is a compressed air-driven or
hydraulic or manually operated machine. The vertical piston stuffers are
popular among small-scale sausage manufacturers. They are recommended
for coarse-ground sausages but they are also useful for fine emulsion
stuffing. The pump stuffers, working often on a continuous basis, are
preferred by large-scale sausage manufacturers.
The piston stuffer is a cylinder, equipped with an easily movable cover
and a piston moving upward pushing the mix into the casing through a
stuffing tube or horn of suitable size. The larger the diameter of the stuffing
horn, the lesser will be the smearing of the mix. Attachments (twist-off or
dividing devices) are provided to permit stuffing of desired amounts of
sausage mix in the production of small, uniform-weight sausages.
The second system of stuffing the meat emulsion or mixture into
casings is the continuously-working stuffing machine. This type of stuffer
has a great advantage for large-scale producers: its filling funnel may be
refilled without stopping the machine.
Self-Instructional Material 17

Unit-1
Advanced Food & Beverage
Production –II

Notes

Fig. 9. Hand Stuffer Fig. 10. Piston Filler F 30 S-Top

for all types of Sausages whether
coarse-cut or fine
The machine housing, cylinder and outlet are constructed in stainless
steel; filling pressure is provided from a trouble-free hydraulic pump; barrel
capacity 30 litres.

Linker
Linking of filled casings by hand is done on a stuffing table; this
manual operation is particularly practised for large diameter sausages.
Semiautomatic clipping machines are also available to close the end of large
diameter sausages.
Linking machines tie the stuffed small- and medium-diameter casings
(with thread or twist) into units of desired uniform length; this method
greatly reduces the labour cost when the size of operation justifies its use.
Machines that stuff and link are today the accepted practice in medium-
and large-scale production. After the sausages have been linked, they are
placed on rods which are hung either on racks or cages suspended from
overhead rails or upon trucks.

Smokehouse
There are two basic types of smokehouse: the simple or natural-air-
circulating smokehouse and the modern or air-conditioned smokehouse.
The design of a smokehouse has a great influence an obtaining uniform
results.
The natural draught smokehouses are made of brick, hollow tile and
stone or they are of metal construction; also they can be improvised with
other materials. Walls are, if possible, insulated and coated with a smooth
18 Self-Instructional Material

Unit-1
surface of enamel. The fireplace can be located either outside or directly Sausages, Salami and
inside the smokehouse at one end. In any case, the circulation should be Other Forcemeats
so directed that the smoke is uniformly distributed throughout the chamber. Notes
A false ceiling is built 65–90 cm below the roof and is sloped to allows
several openings for the escape of smoke. Such a construction eliminates
condensation. The roof of the building is insulated and is provided with
one ventilator for venting the smoke into the atmosphere. The ventilator is
equipped with a damper for controlling the amount of draught. This type
of smokehouse is usually located in a separate building.
Modern or air-conditioned (forced ventilation) smokehouses are
equipped not only to smoke but also to cook and chill the sausages. Their
walls are usually fully insulated. Air circulation is created by fans and
humidity is controlled by steam injectors or by varying the amount of
outside air introduced into the smokehouse. Air temperature is maintained
by a series of connected gas-heated or alternatively heated pipes. With this
type of smokehouse, especially designed sawdust smoke generators are
extensively used. The generated smoke is drawn by a fan into the
smokehouse. The use of generators facilitates control of the density of
smoke and allows the elimination by washing of soot and other undesired
particles formed during the combustion process.
Special attention must be given to the control of temperature and
humidity in the smokehouse. In this respect wet-bulb (black) and dry-bulb
(blue) thermometers are often used but other instruments are also in
common practice. Records of these thermometers should be carefully
checked each day. Keeping the smokehouse clean does much toward
preventing fire and contributes to the quality and shelf life of sausages.

Cooker
Cooking of sausages, particularly the large kind can be done by
submerging them in hot water in steel tanks or in a steam-jacketed round-
bottomed kettle. To avoid heat loss and shrivelling, sausages that are not
cooked in the smokehouse should be moved immediately after smoking to
the cooker. Another method, used for small-diameter sausages, is cooking
in special cooking cabinets; after cooking, sprays of cold water chill them
to an internal temperature slightly above room temperature.
After cooking, the cage on which the sausages are hung is removed.
The remaining heat is normally sufficient to dry the sausages prior to their
placement in the chiller at 2–8°C.
Tanks for cooking raw materials or sausages in water are usually square
and of a convenient size and depth for loading and unloading. The choice
of the type of cooking tank should be in line with the given capacity, raw
material available and type of final product.

Self-Instructional Material 19

Unit-1
Advanced Food & Beverage Tools
Production –II
The sausage plant must be provided with a collection of different hand
Notes tools, such as various types of knives, cleavers, sharpening steel, knife racks,
metal or wooden smoke rods, thermometers to register temperature of meat
during chilling or cooking, plastic chopping blocks and cutting tables,
motor-driven chopping block cleaner, semiautomatic price indicating scale,
clip machine for large calibre sausages etc.

Fig. 11. A Simple Smokehouse Fig. 12. Smoking Trolley for the
Smokehouse

SAUSAGE RAW MATERIALS

The selection of ingredients is basic for the production of sausages of
uniform standard quality. Although beef, veal and pork are the main meat
sausage materials, mutton, poultry and other kinds of meat, together with
edible by-products, are also of importance. Apart from meat raw materials,
a number of nonmeat ingredients, such as curing salts, sugar, spices and
casings, are increasingly used in sausage production. The regulations in
many countries have an important bearing on the use of different
ingredients in sausage formulations; however, in a number of developing
countries no regulations exist or they are not applied. In developed
countries particularly, there is governmental pressure to reduce the amounts
of salt, nitrite, nitrate and other additives or ingredients in different kinds
and types of sausages.

MUSCLE MEATS
Skeletal muscle meats from slaughtered animals are the principal ingredients
used in sausage production. However, the different skeletal muscles vary
not only in their contents of fat, water, and proteins, but also in their water
binding and emulsifying properties, colour, etc. This is the reason why all
20 Self-Instructional Material

Unit-1
skeletal muscle meats, such as different cuts of carcasses, including cheek Sausages, Salami and
and head meats and trimmings, as well as other muscle meats, such as Other Forcemeats
hearts, weasand meat (muscular part of oesophagus) and giblet meat (fleshy Notes
portion of diaphragm), are regularly subdivided according to their fat-to-
lean ratios and their water binding properties.
The control of moisture, fat and protein is difficult due to the fact that
is not possible to obtain a high degree of uniformity in the lean and fatty
meat ingredients in various sausage formulations. For instance, considerable
variations from one lot of beef or pork trim to another are possible. There
is considerable variation between the animals themselves; the trimming
operation also introduces variations. The sausage producer should control
these variations in the sausage mix in order to obtain a more uniform
finished product which, obviously, will have more appeal from the
customer’s viewpoint.
Meat trimmings in particular vary in kind and quality. Thus, in order
to achieve an accurately formulated product, the trimmings should be
classified according to fat, moisture and protein content, as well as the
species of animal from which they originate. Under this classification, fat
pork trimmings consist of more than 40 per cent of fat.
In a similar manner lean beef (comparatively free from fat, as chuck
and neck trimmings) is distinguished from larger portions of fat, such as
flank or rib trimmings. Lean beef trimmings and generally lean beef cuts
are preferred for use in fermented sausage products where a large
percentage of beef is essential. Meat trimmings are relatively perishable and
great care must be exercised to keep trimmings in a fresh condition.

Meats of High and Low Water Binding Properties

Meat showing high water binding properties are recommended for
emulsion-type sausage manufacture; they are bull, cow and calf meats, beef
trimmings, beef chucks, lean pork trimmings and skinned poultry meat.
Many high-value beef cuts, not suitable for direct sale because of bruising
or other defects, may be utilized in sausages after the damaged parts have
been trimmed away. Such meats are normally characterized by a good water
binding capacity while veal also gives a light coloured sausage. Mutton has
superior binding properties, but due to its strong flavour, its usage is
ordinarily limited to about 15–20 per cent of the total meat. Despite this
fact all mutton sausages have a high reputation in a number of countries.
Buffalo meat is seldom used for sausage production. Usually buffaloes
are slaughtered at an advanced age when they have reached the end of
their useful working life as draught or milk-producing animals. The age
factor probably accounts for the general opinion that buffalo meat is
unacceptably tough. Buffalo meat gives a dark coloured sausage but has
excellent binding qualities.
Self-Instructional Material 21

Unit-1
Advanced Food & Beverage Beef flank and beef and pork cheek head and shank meats possess
Production –II intermediate binding properties. Beef and pork cheek and head meats are
Notes removed from the head of the animal at the same time and thoroughly
washed to remove adhering blood. They are quickly chilled or immediately
used in various sausage formulations. Shoulders and other pork cuts are
also deboned and the meat used in sausages.
Fat pork trimmings, hearts, beef briskets, porkjowls, weasand meats
and giblets are meats of inferior binding capacity. When such materials are
used in a sausage formula, the sausage manufacturer must proceed more
carefully as these tissues contain a relatively large amount of free water with
a highly varied water-to-protein ratio.

Fig. 13. Decrease in Water Binding Capacity (WBC) in Postmortem Meat

Superior Sausage-making Properties of Hot Boned Beef

Meat, removed from the carcasses of bulls immediately after slaughter
(within 1 to 2 hours), has long been appreciated in traditional European
sausage production. Experience has shown that using such prerigor boned
bull beef in meat emulsion can be a tremendous advantage resulting in a
product of superior water binding and emulsifying properties with
improved flavour, texture and stability of the finished product (Fig. 13). The
reason for better binding and emulsifying characteristics of prerigor meat
lies in the extraction of salt-soluble proteins (actin and myosin) before they
combine to form nonextractable actomyosin causing the onset of rigor mortis.
The addition of 2 per cent of salt to prerigor beef results in the absence of
rigor mortis, an increase of extractable proteins and enhanced water binding
and emulsifying properties compared with conventionally chilled meat
which has gone into rigor without the addition of salt. The maintenance
of superior functional properties of prerigor meat requires either its salting
or rapid freezing and its use without thawing or freeze-drying after salting.

22 Self-Instructional Material

Unit-1
 Refrigeration and technological development has moved the meat Sausages, Salami and
Other Forcemeats
industry away from prerigor meat processing and separated the slaughterer
from the sausage manufacturer. Thus, the meat industry is presently Notes
accustomed to handling chilled postrigor meats.
Although there are reasons for using prerigor meats in many meat
products, its main field of utilization is doubtlessly in emulsion-type sausage
manufacture where the greater water binding and emulsifying capacity can
be better utilized. Prerigor meat processing would be particularly
advantageous for those small-scale manufacturers who do their own
slaughtering. On the other hand, major changes in modern meat industry
practice in developed countries must be made if prerigor meat is to be used
again in meat processing.
Hot meat intended for emulsion-type sausage manufacture should be
derived from carcasses immediately after slaughter. The forequarters are
normally first deboned, trimmed free of fat and sinews, chopped and mixed
with salt. Then the same is done with the hindquarters. The reason for
giving processing priority to forequarters is that the onset of rigor mortis
occurs earlier in forequarters (within 2 to 4 hours) than in hindquarters
(within 3 to 5 hours). The use of bull meat, which is normally very lean,
is an advantage since its trimming process is relatively short compared, for
instance, with cow meat.

FATTY TISSUE
All types of fat can be incorporated in sausage mixtures but in general
carcass fats are preferred. Internal or body fats can also be used.
Immediately after its removal from the body, fatty material, particularly
internal fats, must be washed in cold water, classified according to fat-lean
ratio and thoroughly chilled. Care should be taken to prevent oxidation and
eliminate any kind of impurities, odours, etc.
Total fat of an animal body is composed of three main fat deposits:
subcutaneous, intermuscular and kidney knob and channel fat.
Subcutaneous fat represents the peripheral layer of fat to the level of
the connective tissue covering most surface carcass muscles but excluding
M. cutaneus trunci which lies in the subcutaneous fat. Subcutaneous fat,
particularly pork fat, is widely used in sausage manufacture.
Intermuscular fat includes the fat lying between the muscles, together
with thin connective tissue, small blood vessels and small muscles that are
physically difficult to separate. In the preparation of meat for raw sausages,
accumulations of intermuscular fat should be trimmed as best as possible.
Kidney knob and channel fat encompasses the perinephric and
retroperitoneal fat. The restricted quantities of this fat can be incorporated
in emulsion-type sausages.
Self-Instructional Material 23

Unit-1
Advanced Food & Beverage The amount of added fat depends on the type of sausage and on the
Production –II fat content of meat used in its manufacture. The role of fat varies according
Notes to the type of sausage. In emulsion-type sausages the fat is part of a
complex system, participating in forming the product’s characteristic
structure. In raw sausages, fat contributes to the specific taste, aroma and
consistency of this type of product.

Some Observations Concerning the Choice and Use of Beef Fat in

Sausage Products
Beef fat is a valuable raw sausage ingredient which requires special
care. It easily becomes sour or rancid if improperly handled or if kept under
improper conditions. Beef fat should preferably be used as fresh as possible,
without freezing and storing. If, however, beef fat must be stored, the
storage temperature should not exceed 5°C.
Old or rancid fat should never be mixed with fresh fat. Old fat will
simply contaminate and ruin any other fat mixed with it. The unprocessed
meat sausage mass containing such fat very often appears to be entirely
fresh but the finished sausage may still be of a low organoleptic value or
quite inedible.
The best fats for making all beef sausages are brisket fat and back fat.
The white fat of not too young beef animals in preferred for sausage
making. Firm white fat is associated with quality sausages.

VARIETY MEATS
Variety or fancy meats are also used in sausage manufacture. They include
tripe, tongues, livers, blood or blood plasma, brains, lungs, udders
(nonlactating), spleens, suet and cod and brisket fat, pig stomachs,
gelatinous skins, pig backfat and caul fat, ears, snouts, ox lips etc. They
are of inferior binding capacity. However, prepared and processed
thoroughly as when used in sausages, they are palatable and nutritious.
Tongues, after removal from the head, are washed, chilled and
trimmed. After the livers have been removed from the carcass and
veterinary inspected, the gall bladder is cut off. Care is exercised not to
puncture the bladder because the gall of the bladder would spoil the liver.
The livers are washed with a minimum amount of water. They are kept in
a chiller or freezer if not used immediately. Calf and pig livers are
particularly used for the manufacture of liver sausages.
Hearts are cut open, washed and chilled or frozen. Kidneys are
skinned, trimmed free of fat and chilled or frozen. In obtaining tripe, the
rumens are cleaned, carefully washed, hand-scrubbed with brushes and
their mucous linings are removed; they are then trimmed of adhering
tissues, cooked, trimmed free of fat and used in sausage manufacture or
kept in a chiller or freezer for future use. Pork stomachs are cut open,
24 Self-Instructional Material

Unit-1
emptied and washed; mucous coating is then removed and the stomachs Sausages, Salami and
are cooked, chilled and used in sausages. Other Forcemeats

Notes
STORAGE OF MEAT RAW MATERIALS
Meat fat and other meat raw material used in sausage production are stored
at a temperature between 0° and 3°C, if unfrozen. Similar temperatures are
employed for storing edible by-products.
Frozen meat must be stored at minus temperatures corresponding to
the degree of meat freezing required ranging from –8° to –20°C.
It is not absolutely necessary to control storage humidity. It usually
ranges from 80 to 85 per cent. It is highly desirable, however, to keep the
walls and ceilings free from condensation because any moisture drip upon
the product is a source of contamination.

BINDERS, FILLERS AND EXTENDERS

A number of nonmeat ingredients are included in sausage formulations by
many manufacturers, especially in lower or medium-grade sausages and
loaves. These ingredients are commonly known as binders, fillers and
extenders. The use of binders, fillers and extenders is not always justified
and many people object to sausages containing them. Many countries have
restrictions on type, amount and quality of binders, fillers and extenders
used in sausages. Products containing more nonmeat ingredients than
allowed by meat inspection standards, must be marked as “sausage
imitation”. Products where the word “meat” does not appear in the name,
or which are labeled as “imitation”, are not restricted in their content of
extenders.
Binders are proteinaceous agents enhancing water binding properties
and helping in binding together different materials in sausage products;
sometimes they also contribute to fat emulsification.
The most important protein products are: sodium caseinate (90 per cent
protein), soy protein isolate (90 per cent protein), vital wheat gluten (80 per
cent protein), soy protein concentrate (70 per cent protein) etc. Many of
these proteins are used by meat processors for their functional (binding,
emulsifying, extending) attributes rather than for their nutritional
fortification. Functional properties of these proteins contribute to structural,
emulsifying, binding and gelling qualities in sausages as well as to colour
and flavour. Solubility and water absorption influence the functional
performance of these proteins in sausage systems. Different factors, such
as methods of soy protein production, contents of salt, pH, temperature etc.,
affect solubility and water absorption.
Addition of blood plasma proteins (obtained, for example, by
centrifugation of beef blood mixed with an equal volume of 0.9 per cent

Self-Instructional Material 25

Unit-1
Advanced Food & Beverage NaCl solution, containing 0.5 per cent sodium citrate) also improves
Production –II physical and nutritional properties and yields of some sausage products.
Notes Whole blood protein powders also show important emulsifying properties
but blood powders impart a dark colour to sausages. Plasma and globin
proteins, separated from the blood and decolourized, exhibit excellent
functional properties.
Fillers are carbohydrate products able to adsorb extensive quantities of
water but they are not good emulsifiers. Common fillers, which are used
in sausage manufacture, include cereal flours and starches derived from rice,
corn, potato, rusk (a cracker meal obtained by baking an unleavened high
protein wheat flour), bread etc. Corn syrup and dried corn syrup contribute
to the texture of products. These fillers may be added to sausages to
increase their water binding capacity and/or to provide protein which can
act as an emulsifier. Potatoes can also be processed to provide starch, flour
and proteins which can be used in sausage production.
Flours often give the sausages a somewhat tight structure. Potato flour
binds moisture in cooked and emulsion-type sausages, but in fresh sausages
it causes a springy and resilient effect after drying. Cooked rice tends to
give a fairly firm texture while corn flour contributes to good slicing
characteristics. Pre-soaked rusk contributes to an even moisture distribution
in the sausage, and yeastless bread may improve both the texture and
flavour of the sausage.
Sausage raw materials characterized by inferior binding properties such
as tripe, skin, snouts, pork stomachs, lips etc. are often considered as “filler
meats”.
The term “extenders” usually covers nonmeat materials, added in such
an amount that they are able to increase the bulk or modify the quality of
a sausage or loaf product.
Meat extenders are primarily plant proteins, usually from soybeans.
These are first prepared as a flour, a concentrate or an isolate (to a protein
level of 90 per cent or more). Then, they are further processed to produce
the end-product which is often textured to resemble meat fibres. Vegetable
proteins are used as extenders for ground beef, for example hamburgers.
To an amount of 75 per cent of ground beef, 25 per cent of a mixture of
three parts water and one part vegetable protein, is added. Such a protein
extruded meat product has a high water binding capacity.

Salt (Sodium Chloride)

Salt is the main flavouring agent used in making sausages and it
contributes to basic taste characteristics of the final product. The amount
of salt added depends on the sausage type and particularly on the fat
content but in general it ranges from 1.8 to 2.2 per cent of the sausage mix.
An acceptable level of salt in dry or semidry sausages is about 3 per cent.
However, higher and lower salt levels are often used.
26 Self-Instructional Material

Unit-1
 Although salt is not generally used in concentrations sufficient to effect Sausages, Salami and
preservation it exerts some antimicrobial activity. Some bacteria are already Other Forcemeats
inhibited at 2 per cent levels of salt. Other microorganisms tolerate a much Notes
higher concentration of salt.

Fig. 14. Effect of NaCl Level on Water Binding Capacity (WBC) of Meat
Salt also performs other functions in sausage. It dissolves in water and
aids in the water binding and emulsifying capacity of meat proteins. Use
of salt alone gives a dry salty product which has an unattractive colour.
Today, salt is generally used in combination with sugar and nitrite. Salt
should be pure and sufficiently finely granulated to dissolve easily in the
meat.

NITRITE AND NITRATE

Nitrite and nitrate exercise a powerful influence, imparting the desired
colour to the meat. Nitrate serves chiefly as a source of nitrite. Reduction
of nitrate to nitrite requires a relatively high population level of nitrate-
reducing bacteria which is highly undesirable, especially in warm climates.
Since nitrite has a quicker reaction, it is widely used in place of nitrate.
In order to fix the colour of meat, the nitrite must change into nitric
oxide which actually combines with myoglobin to form a pink-red
nitrosylmyoglobin or pigment of cured meat. There are several conditions
under which nitrite can be reduced to nitric oxide: (a) at pH below 5.5;
this convention is accelerated by the addition of deltagluconolactone which
forms gluconic acid thus lowering the sausage pH; (b) by mitochondrial
enzymes under anaerobic conditions; but in rapid curing, it is conceivable
that the formation of cooked cured meat colour follows mainly
nonenzymatic pathways; (c) by adding reductants (ascorbic acid or its
sodium salts) which greatly accelerate nitric oxide formation.

Self-Instructional Material 27

Unit-1
Advanced Food & Beverage Myoglobin
Production –II
Nitrite
Notes
Metmyoglobin Ascorbate

Nitric oxide

Mitrosylmetmyoglobin

or SH-groups

Nitrosilmyoglobin

Heat

Nitrosilmyochrome
cured meat pigment

Fig. 15. Role of Nitrite, Ascorbate and Heat in Cured Meat Pigment Formation
The initial reaction in the nitrosylmyoglobin formation is likely to be
the oxidation of myoglobin to metmyoglobin by the nitrite itself; the
metmyoglobin is then converted in nitrosylmetmyoglobin (Fig. 15). The
latter is reduced to nitrosylmyoglobin either endogenously or by reductants
(added ascorbate or sulfhydryl groups released during heating of meat).
Finally, the best denaturation of the globin portion of myoglobin produces
the pink coloured nitrosylmyochrome). Approximately 10 to 30 per cent of
the added nitrite remains intact as residual nitrite, 45 per cent is consumed
for curing colour and nitrate formation, while the remainder is involved
in other reactions. Oxygen and light contribute to fading; the presence of
rancid fats, hydrogen peroxide of bacterial origin or excessive amounts of
nitrite is fermented sausages cause a greening of pink pigment.
In many countries the use of nitrite has been permitted provided that
its residual amount in the finished product does not exceed 180 to 200 parts
per million. The most popular commercial and technological form of nitrite
used is the so-called “nitrite and salt curing mixture”, containing 0.5 to 0.6
per cent of added sodium nitrite and 99.4 to 99.5 per cent of sodium
chloride. If this salt-nitrite mixture is added to meat at a level of 2 and 3
per cent, it will result in 100 and 150 ppm nitrite respectively. These
amounts of nitrite and sodium chloride, combined with low pH and water
activity of meat and following the heat and/or smoking process, are the
main bacteriostatic factors determining shelf life of the final product.
The appearance of the characteristic pink-red colour in sausages is a
good sign indicating that the proper sequence of events in conversion of
raw materials into a ready-to-eat product has occurred. The absence of the
28 Self-Instructional Material

Unit-1
pink colour or development of brown or grey discoloration always indicate Sausages, Salami and
that spoilage is under way or will soon occur. The use of nitrite in cured Other Forcemeats
meats has been questioned during the past few years. The foremost concern
was that nitrite might react with secondary and tertiary amines present in
Notes
meats with subsequent formation of carcinogenic nitrosamines. This concern
has resulted in a trend to eliminate nitrates and reduce the amount of nitrite
in cured meats. To date, reduction from 200 ppm residue in final products
to 120 ppm in going nitrite has occurred in a number of countries. In
opposition to nitrate the total ban on the use of nitrite in meat curing seems
to be neither necessary nor justifiable in view of the present state of
knowledge. The regulatory status of nitrite and nitrate in many countries
is still somewhat tenuous and thus the research for alternative preservatives
in cured meat continues to find supplementary antimicrobials able to assure
safety from botulism.

ASCORBATE AND ERYTHORBATE

These reductants react with nitrite to give nitric oxide, thus fastening
development of the pink-red colour in cured sausages. Only sodium
ascorbate and erythorbate (isoascorbate) are used in practice since ascorbic
and isoascorbic acids react directly with the nitrite. Sausage emulsions
containing ascorbate or erythorbate may be heat treated immediately after
stuffing and a uniform red colour results throughout the product. Ascorbate
apparently rapidly reduces metmyoglobin to myoglobin and, secondly reacts
with nitrite to produce nitric oxide more efficiently. There are a number of
other curing adjuncts which accelerate curing reactions.

SUGAR
Sugar is added to meat as an adjunct to counteract the salty taste, to give
flavour and to serve as a substrate for bacterial acid production in dry and
semidry sausages. Sugar acting with the amino acids produce browning
products which contribute to the colour and flavour of the product.
Dextrose and d-glucose are employed in sausages at levels of 0.5 to 2.0 per
cent or even more. Occasionally, saccharose and maltose are also used in
processing. The high sugar level in meat products is unusual for the average
European or American but quite acceptable or pleasing to many Asians.
Corn syrup and corn syrup solids are often used instead of sugar; they
are composed of a mixture of dextrose, maltose and dextrins whose relative
quantity ratios are dependent upon the degree of starch saccharification.

PHOSPHATES
Phosphates have wide application in the meat processing industry. They
include sodium tripolyphosphate, tetrasodium pyrophosphate, sodium
hexametaphosphate, sodium acid pyrophosphate, dissodium phosphate etc.

Self-Instructional Material 29

Unit-1
Advanced Food & Beverage Alkaline phosphate salts (sodium tripolyphosphate and tetrasodium
Production –II
pyrophosphate) elevate the pH of meat, thus improving its water-holding
Notes power. The acid reacting phosphates (alkali-metal salts or orthophosphoric
acid and pyrophosphoric acid), on the contrary, lower the pH.
Polyphosphates act as buffers; they sequester cations and raise the ionic
strength of the solution. Tetrasodium pyrophosphate interacts directly with
actomyosin dissociating it into myosin and actin. Sodium tripolyphosphate
has a similar effect, but is active after a short delay for enzymatic hydrolysis
to tetrasodium pyrophosphate, while sodium hexametaphosphate does not
interact at all. The actin and myosin, dissociated by tetrasodium
pyrophosphate and sodium tripolyphosphate, are then solubilized by salt
and thereby their water binding capacity is enhanced. During heat
coagulation of highly solubilized protein, the water is immobilized in the
pores of formed gel structure.
Although both sodium tripolyphosphate and tetrasodium pyro-
phosphate are superior to all other phosphates, sodium tripolyphosphates
have a higher solubility and are less prone to form insoluble precipitates.
Sodium acid pyrophosphate in particular is often utilized in sausages. The
permissible maxium concentration of residual phosphates in meat products
is set at 0.5 per cent.
Phosphates retard development of oxidative rancidity in meat products.

COLOURING AGENTS
Colour is a very important attribute of meats and is subject to great changes
during processing. Therefore, the addition of artificial dyes or natural
pigments is often required to make meat products attractive to the
consumer. However, artificial colouring of sausages is not usually permitted.
Meat, particularly beef, contains enough natural red pigment so any
addition of artificial colour is not technologically justifiable.

SPICES
It is no longer economically justified for the large-scale sausage
manufacturer to blend flavouring raw materials in order to achieve
consistent flavour levels in his sausage product. On the other hand, for the
small-scale sausage manufacturer it is essential to know how to select, use
and store spices and to be acquainted with their flavour profiles.
Flavour preferences differ considerably not only from region to region
and from one country to another but also within the same country. These
preferences should receive serious attention by any local small-scale
manufacturer not only because of their direct impact on food habits and
expectations of his sausage consumers but also because of their intrinsic
30 Self-Instructional Material

Unit-1
value to the identity of his products and because of their possible Sausages, Salami and
Other Forcemeats
interference with modern sausage industry experience.
Any change the sausage manufacturer makes in his methods of Notes
processing can necessitate adequate modification in his spice formulations.
Any new method of smoking or cooking may require spice formulation
adjustments. A switch of fresh meat to frozen or of lean trimmings to those
containing more fat or of local meat to imported may also render necessary
a change in spice formulation. New trends in food marketing, new tastes
in changing patterns of food habits and life style are also giving rise to
new demands for flavouring changes.
Spices embrace an assemblage of true spices, herbs and vegetable bulbs.
The term “true spices” usually refers to genuine natural spices that include
dried rhizomes, barks, flowers or their parts and fruits or seeds of different
plants, principally grown in tropical and subtropical regions, containing
aromatic and pungent substances and used for seasoning meat products
(Table 1).

Table 1: English and Latin Names of the Major True Spices

Part of Plant English (Latin) name

Rhizome ginger (Zingiber officinale Rosc.); curcuma (Curcuma longa);

Bark cinnamon (Cinnamomum zeylanicum, Bl.); sweet orange

and lemon (Citrus medicus);

Flower capers (Caparis spinosa); cloves (Eugenia caryophylata

Thumbe); lavender (Lavandula officinalis Chaix): mace
(Myristica fragrans Houtt); saffron (Crocus sativus);
tarragon (Artemisia dracunculus);

Fruit seed anise (Pimpinella adisum); allspice (Pimenta officinalis

Lindl.); caraway (Carum carvi); cardamom (Elettaria
cardamomum); chili (Capsicum frutescens); coriander
(Coriandrum sativum); cumin (Cuminum cyminum); dill
(Anethum graveolens); fennel (Foeniculum vulgare Lindl);
fenugreek (Trigonella fenumgraecum); juniper (Juniperus
communis); mustard (Sinapis alba and Brassica nigra):
pimento see allspice).

Herbs are dried leaves of mostly temperate climate plants that have a
distinctive flavour and aroma and which are used as spices to season meats
and meat products (Table 2). Onion (Allium sativum) and garlic (Allium cepa),
originate from vegetable bulbs and are widely used in meat product
manufacture.

Self-Instructional Material 31

Unit-1
Advanced Food & Beverage Table 2: English and Latin Names of Major Herbs
Production –II
English Latin
Notes
Basil Ocimum basilicum
Celery Apium graveolens
Lovage Levisticum officinale, Koch
Marjoram Origanum spp.
Mint Menta piperita
Mugwort Artemisia vulgaris
Oregano Lippia spp.
Parsley Petroselium crispum
Rosemary Rosmarinus officinalis
Sage Salvia officinalis
Savoury Satureja hortensis
Sweet bay Laurus nobilis
Thyme Thymus vulgaris

Spices are variable in quality due to a complexity of varying factors

(origin, climatic conditions, methods of collection, storage conditions etc.),
influencing the flavouring picture. The large-scale sausages manufacturer
can correct the flavour, colour and other quality characteristics of his spices
through either control in his own laboratory or specifying his requirements
to the spice processing company. The small-scale sausage manufacturer, in
turn, cannot specify his requirements to his local spice producers, thus he
is obliged himself to find the solution to his problems.
Spices are used either in natural form or as an extractive. Natural spices
can be utilized whole but usually they are previously ground. Extractives
include essential oils and oleoresins. Although spices are most commonly
used in their natural form, extractives are becoming increasingly popular.

Natural Spices
Natural spices consist of intact plant parts, dried, cleaned and graded,
and spices reduced to various degrees of comminution of breaking, granting,
grinding, chopping or milling.
The main spice components are flavour-bearing essential oils which are
deposited in special tightly protective cell structures. This is the reason why
natural spices are characterized by an exceptionally long shelf life, and why
the strength of a spice cannot be expressed by weight but rather in the
percentage of essential oils it contains. Particle reduction of natural spices
favours the process of flavour release. Standard ground spices produced
today by major spice processors vary usually in granulation from 0.3 to
1 mm, but microground spices have a particle size of about 50 micrometer

32 Self-Instructional Material

Unit-1
(0.05 mm). Finely pulverized spices liberate their essential oils more readily Sausages, Salami and
Other Forcemeats
than intact spices. In small-scale sausage manufacture it is advisable to
grind spice fresh when needed. Ground pepper loses potency more Notes
rapidly than most spices and it is recommended to take extra care that it
is fresh.
Natural spices are particularly used for semidry and dry sausages.

Essential Oils
Essential oils are volatile spice components extracted by steam
distillation. They are basically mixtures of terpenes, sesquiterpenes and other
hydrocarbons, various alcohols, ketones, aldehydes, phenols, and a small
amount of different residues. The terpenes and sesquiterpenes are easily
oxidized and, therefore, terpenless oils are increasingly popular. Essential
oils are too concentrated for direct addition to a sausage emulsion.

Oleoresins
Oleoresins are viscous resinous materials produced by solvent
extraction of ground spices; they consist of both volatile and non-volatile
compounds. Oleoresins also undergo further processing to improve their
solubility and adapt their strength for immediate use in sausage
manufacture. Oleoresins are strong but they often lack the subtlety of
flavour derived from natural spices.

Soluble Spices or Liquid Forms of Extractives

Essential oils or oleoresins can be both water-dispersible and oil-soluble.

Dry Spices or Dry Forms of Extractives

Essential oils and oleoresins are also available in spray-dried
(encapsulated) and dry soluble forms which are often recommended in
sausage making.
If the essential oils or oleoresins are evenly distributed in an edible
gum solution and dried, particles of extractives are encapsulated by a layer
of fine gum and a new form of seasoning is obtained.
In the preparation of dry soluble spices, the extractives are dispersed
into a salt- or dextrose-medium. The dextrose or salt is easily dissolved in
water and this fact helps in the uniform distribution of extractives in the
sausage mix.
Soluble spices are frequently used with cooked sausages because they
are low in tannin, flavones and anthocyanin which may darken when
heated. Therefore, the colour of sausages is somewhat brighter when soluble
rather than natural spices are added.

Self-Instructional Material 33

Unit-1
Advanced Food & Beverage Spice Blends
Production –II
Spice blends can be either a mixture of natural spices, of natural spices
Notes and extractives (preparations) or combinations of extractives themselves.
Each of them may be produced with or without the addition of some
carriers or stabilizers such as sugar, dextrose, salt, starch, some proteins etc.
They are marketed in batch-packaged units suitable for direct use in sausage
production.
The proper formulation of individual spices for different kinds of
sausages is of utmost importance. Although, it is absolutely necessary to
avoid any superiority in strength of an individual spice except for specific
cases, most sausage spice formulations are composed of basic and
supplementary spices. A good sausage spice mixture should normally have
the individual spices so well balanced in strength that a uniform
reproducible product is obtained, giving the sausage a well-balanced
rounded full flavour. Spices of equal quality and strength should always
be used and, after any change in their quality, the spice mixture must be
reformulated.
The most important natural spice in sausage making is pepper. It
blends well with salt and sage and a series of other spices. There is no
great difference in flavour between black and white pepper but black
pepper is more noticeable in the sausages appearance. Salt and pepper form
a flavour basis for many traditional sausages.
There are also other traditional spices for many sausages. Apart from
pepper, thyme and mustard as well as savoury are also popular in
numerous sausages; the addition of thyme is often practised in sausages
containing a distinctive amount of added cereals. Anise is used in spice
formulations for many raw sausages and mortadellas, and cinnamon in
spice blends for bologna and many cooked sausages; bay leaves and ginger
are important spice components for pork sausages. Garlic is combined with
other spices for smoked sausages, while marjoram is often found in spice
formulations for different sausages as a supplementary flavouring agent.
Onion is generally utilized in cooked sausage production. Nutmeg and mace
are chiefly supplementary spices in blends for some cooked emulsion-type
and even raw sausages. The same is almost true for cardamom and
rosemary. Tarragon and cumin combine well with basic components in
poultry sausage spice formulations. Lavender and rosemary are often either
basic or supplementary spices for sausages made from mutton or with a
high fat content. The total amount of spices added in a sausage mixture
varies widely from 0.7 to 2 or more per cent.
A fairly recent substance used in seasoning foods is monosodium
glutamate. It fortifies and intensifies other flavours, but first of all it
enhances the flavouring components of the meat itself. Sugars blend well
in many spice mixtures and are often used in flavouring combinations.

34 Self-Instructional Material

Unit-1
 Today there is an increasing trend in sausage spice formulations to Sausages, Salami and
combine several basic and a number of supplementary spices in such Other Forcemeats
proportions to eliminate the preponderance of any single flavour, thus Notes
creating an overall harmonious flavour. Tables 3, 4, 5 and 6 list the most
important spices and their usual optimum.

Table 3: Basic and Supplementary Spices used in

Semidry and Dry Sausages

Spices in formulation (in grammes per 1 kg)

Basic Supplementary
A. dextrose (2–3) A. Allspice (0.3–3.0)
sugar (2–4) Jamaica rum
pepper (1–2.5) cardamom (0.3–0.5)
red pepper (0.3–0.5) sage (0.3)
mace (0.4–1.0)
dry starch syrup (2–5)
B. mustard (1.0–2.0) B. rosemary (0.3)
caraway (0.2–0.5) cloves (0.3–0.5)
garlic salt (0.5) marjoram (0.2–0.3)
coriander (0.3–0.5)
anise (1.0–2.0) C. glutamate (0.1)
lavender
ginger (0.1–0.3)
fenugreek (0.5–1.0)
A – very frequent use;
B – frequent use;
C – occasional use

Table 4: Basic and Supplementary Spices used in

Fine Cut Emulsion-Type Small-Diameter Sausages

Spices in formulation (in grammes per 1 kg)

Basic Supplementary
A. white pepper (2.1–2.5) A. cardamom (0.3–0.5)
black pepper (2.0–2.5) allspice (0.2–1.0)
glutamate (0.1) cumin
nutmeg, mace (0.2–0.4)
meat broth (0.5–6.0) B. coriander (0.2–0.3)
juniper (0.2)
marjoram (0.2–1.0)

Self-Instructional Material 35

Unit-1
Advanced Food & Beverage
B. garlic (0.2–0.4) onion (2.5)
Production –II
red pepper (0.5) ginger (0.3–0.5)
Notes chili (0.01)
caraway (0.2–0.5) C. celery salt (2.0)
lemon bark (0.1–0.3) sugar
dry starch syrup (2.0) parsley (0.02)
cloves (0.3–0.5)

A – very frequent use;

B – frequent use;
C – occasional use

Table 5: Basic and Supplementary Spices used in

Emulsion-Type Large Diameter Sausages

Spices in formulation (in grammes per 1 kg)

Basic Supplementary
A. black pepper (1.0–2.5) A. ginger (0.2–0.3)
nutmeg, mace (0.3–1.0) red pepper (0.3–1.0)
garlic (0.1) allspice (0.2–0.3)
rosemary (0.1–0.3)
B. pistachio (10.0) marjoram (0.5)
sage (0.2–0.5) oregano (0.3–0.5)
glutamate (0.1–0.2)
B. caraway (0.25–1.0)
chili (0.02)
cardamom (0.2)
mustard (1.5)
onion (6.0)
C. lemon bark (0.1)
cinnamon (0.2)
parsley (0.2)
cumin (0.2–0.3)

A – very frequent use;

B – frequent use;
C – occasional use

36 Self-Instructional Material

Unit-1
 Table 6: Basic and Supplementary Spices Sausages, Salami and
Other Forcemeats
used in Cooked Sausages

Spices in formulation (in grammes per 1 kg)

Notes
Basic Supplementary
A. onion (10.0) A. ginger (0.3–0.5)
marjoram (0.5–2.0) thyme (0.1–0.2)
white pepper (2.0–4.0) rosemary (0.1–0.3)
meat broth (2.0) savoury (0.2)
sugar (2.0–4.0) basil (0.2–0.3)
cloves (0.2–0.4)
black pepper (2.0) B. vanilla (according to taste)
nutmeg (0.3–1.0)
B. allspice (0.5) cinnamon (0.05–0.2)
cardamom (0.2–0.5) anise (0.2)
tomato concentrate (20.0) dill
glutamate (0.1)
nutmeg (0.3–1.0) C. lemon bark (0.1)
chili (0.01) mace (0.5–1.0)
curry (0.3)
celery salt (0.3–2.0)
coriander (0.3–1.0)
caraway (0.3–0.6)
red pepper (0.5–1.0)
parsley (0.1–0.3)
sweet bay
lavender
mugwort
fennel

A – very frequent use;

B – frequent use;
C – occasional use

Sterilized Spices
Natural spices are sometimes contaminated with an important number
of microorganisms. However, the sterilization of spices is difficult. On the
other hand, as the total spice added to various type of sausages does not
usually exceed 1 per cent, the spice contribution in the sausage total
bacterial count is, as a rule, of minor importance. Spices sterilization by
ethylene oxide gas fumigation, which has frequently been used, is not

Self-Instructional Material 37

Unit-1
Advanced Food & Beverage without risk from the health point of view. Nevertheless, careful attention
Production –II
in selecting and preparing natural spices is normally sufficient to obtain a
Notes reasonable shelf life of the final product. Extractives are microbiologically
advantageous because they are free of microbial contamination.

Other Spice Properties

Certain spices act as antioxidants retarding the rate of oxidative changes
in sausages (viz. onion, rosemary, sage, thyme, ginger, black pepper, garlic,
cloves etc.). Some spices contribute to microbial contamination of sausages
and others have a limited preservative effect. Cinnamon, onion, garlic and
a number of other spices are able to inhibit proliferation of distinctive
microorganisms. Spices in raw sausage fermentation have an active
influence in the control of bacterial development.

Storage
Spices (whole or ground, natural or extractives) can be stored without
too much loss of flavour if tightly sealed and kept in a cool, dark and dry
place.

SAUSAGE CASINGS
While metal and plastic moulds are used to shape loaves and some other
comminuted meat products, natural and artificial casings are used as forms
and containers for sausages. The casings bind and protect the delicacy of
the sausage mixture; they regulate contraction and expansion of the sausage.

1. Natural Casings
Sausages have historically been manufactured in natural casings. Natural
casings are almost exclusively prepared from different parts of the
alimentary canal of pigs and ruminants. Pig casings are derived from the
stomachs, small intestines (pig casings, smalls or rounds), large intestines
(caps and middles) and terminal straight end of the large intestines
(bungs). Cattle casings are obtained from the oesophagus (weasands), small
intestines (rounds or runners), caecum (bungs), large intestines (middles)
and urinary bladders. Only the small intestines of sheep are used for
sausage casings.
The walls of the entire intestinal tract consist of four distinct tissue
layers: mucosa, submucosa (rich in collagenous fibres), circular and
longitudinal muscle layers and serosa or external layer.

Pig Casings
The total length of the pig’s large and small intestines is about 19 to
24 m.

38 Self-Instructional Material

Unit-1
Pig Stomachs (or “maws”) Sausages, Salami and
Other Forcemeats
After separation from the adhering fat, the stomachs are further
processed in two ways. If the stomachs are to be incorporated into the Notes
sausage, they are scalded and well cleaned. If they are to be used as casings,
only a small opening is made through which they are cleaned by flushing
and then kept in salt until used. Pig stomachs are used for stuffing head
cheeses etc.

Fig. 16. Hog Casings

1. stomach 2. rounds 3. cap
4. middles 5. bung 6. bladder

Small Pig Casings (Pig Rounds)

The pig’s small intestines have an average length of 15 to 20 m and
vary in diameter and strength according to the breed of animal and type
of feed consumed. Today fresh cleaning methods of processing casings
without fermentation are adopted.
After removal of fat and mesentery (“running”), cleaning and removal
of the intestinal contents (“stripping”) by machine or by hand, the intestines
are first crushed between rollers of a mucous crusher and then slimed, i.e.,
passed between a set of rollers or strippers to remove mucosa and other
unnecessary layers of the intestinal wall (both muscle layers and serosa),
leaving only the submucosa. The slimed intestines are graded (inflated by
air or water), salted with 40 per cent salt and kept until used.
The intestines of the pig (and particularly those of sheep) have long
been processed by fermentation. The process of fermentation enables their
sliming by hand without using machines. The method is as follows: after
being turned inside out, the casings are soaked in water at 20° to 24°C
overnight or until the mucosa and muscle layers become adequately tender
to allow their manual removal (“sliming”). Such treatment causes the
processed pork rounds to be characteristically composed of only the
Self-Instructional Material 39

Unit-1
Advanced Food & Beverage submucosa layer; the connective tissue-rich submucosa is not loosened and
Production –II
the final product is of good mechanical strength.
Notes Pig rounds are packed in hanks of 100 yards (300 feet or 91.4 m),
consisting of 15 to 20 pieces, measuring about 18 ft. each (5.5 m): Pig
casings are graded according to diameter as narrow (28 mm and under),
narrow medium (28 to 32 mm), regular medium (32 to 35 mm), medium
(35 to 38 mm), wide (38 to 42 mm) and extra wide (42 mm and over). Pig
casings are used for fresh sausages, chorizos, frankfurters etc.

Pig Caps (Caecum) and Pig Large Intestines (Middles)

After separation from the fat, the large intestines are stripped of their
contents, flushed out with water, turned over, chilled in brine overnight,
stripped free of mucosa and serosa, leaving the submucosa and both muscle
layers, and finally salted. The industrial term for the processed caecum is
“cap”, the first portion of the large intestines is not utilized as sausage
casings and the middle portion of the pig’s large intestine is known as
“middles”.
The pig’s large intestines are also used for preparations as chitterlings
or filler meat. In sausage making, they are used for stuffing liver sausages,
some salamis etc.

Pig Bungs
After the bungs (terminal end of large intestines, i.e. the ends of the
intestinal tract starting from the anus) are pulled free from their setting,
they are stripped under a spray of water which washes away the contents.
The bungs are soon afterward slimed, inflated for grading and thoroughly
salted.
Pig bungs are 1 to 1.5 m in length. Their diameters vary from about
30 to more than 50 mm. Pig bungs are primarily used for liverwurst,
cervelat, dry sausages etc.

Pig Bladders
Pig bladders are emptied, trimmed free of fat, turned over and bleached
in ice water or brine for a period of time. They are preserved by salting or
inflated by air and dried.

Beef Casings
The total length of the small and large intestines is about twenty times
the length of the body in cattle.

Weasands (oesophagus of cattle)

After the musculature is removed from the outside the weasands are
washed turned inside out, cleaned, inflated with air, graded and dried. They
are used for large sausages; their length varies from 45 to 60 cm and over.
40 Self-Instructional Material

Unit-1
Beef Rounds (“Runners”) Sausages, Salami and
Other Forcemeats
The small intestines of cattle have an average length of 40 m the average
diameter is 5 to 6 cm. Notes
The rounds are turned inside out and slimed; the mucosa and serosa
are removed from the intestines leaving the submucosa and both smooth
muscle layers which, in beef intestines are much thicker than in pig
intestines. After submerging in water and washing, rounds are calibrated,
tied and salted. Salted rounds are marketed in sets not less than 100 yards
(91.4 m) each set containing a maximum of five pieces. Beef rounds are used
for stuffing ring sausages, all beef sausages in Near East countries etc.
Beef rounds are classified in wide (38 mm and over), medium (35 to
38 mm) and narrow (35 mm and under).

Fig. 17. Beef Casings

1. weasand 2. rounds 3. bung
4. middles 5. straight casing

Beef Bungs
The caecum or blind gut has an average length of 75 cm and diameter
of 12 cm. Caecums are substantially processed in the same way as beef
middles. Beef bungs are used for stuffing cooked sausages, capicola, large
bologna etc. Their diameter varies from 76 to 102 mm.

Beef Middles
The middles are separated from the ruffle, flushed out with water,
trimmed free of fat, turned over, slimed and salted. Beef middles also
include the “straight” casing and are packed in sets each measuring about
17 m after salting and composed of 5 pieces. Beef middles (narrow end,
wide end and fat end) are used as containers for different salamis and other
large-diameter sausage products.

Self-Instructional Material 41

Unit-1
Advanced Food & Beverage Beef Bladders
Production –II
Beef bladders are washed, turned over and either salted or inflated
Notes with air and dried. They are used for mortadellas, different sausage
specialities etc. Beef bladders are usually graded in large, medium and small
sizes.

SHEEP AND GOAT CASINGS

The small intestines (sheep or goat small casings or rounds) are pulled free
of the adhering fatty tissue, stripped free of their contents, immersed in
water (10°C) and fermented or directly slimed by machines. After the
removal of the mucosa, serosa and both muscular layers, the casings are
chilled, inflated for grading, salted and stored.

Fig. 18. Goat and Sheep Casings

1. rounds 2. cap 3. straight casing
Sheep casings are packaged in hanks (100 yards or 91.4 m) and may
be extra wide (25 mm and up), wide (22 to 24 mm), medium (20 to 22 mm),
narrow-medium (18 to 20 mm) and narrow (16 to 18 mm). Sheep casings
are primarily used for fresh frying sausages and for frankfurters, wieners,
chipolatas, etc. Sheep fore-stomachs are used for haggis and some other
meats and fancy meat specialities.

SEWN CASINGS
Sewn casings are made by sewing beef middles and small pig bungs
together. Special sewing machines are marketed for this purpose.
Sewn beef middles are made by sewing two or more pieces of beef
middles together. They are used for stuffing different fresh or semidry
salamis, bologna etc. They are made in different diameters with stuffing
capacity from 0.7 to 2 kg.

42 Self-Instructional Material

Unit-1
 Sewn pig bungs are usually manufactured in about 70 cm length with Sausages, Salami and
Other Forcemeats
a diameter of 5.5 to 7 cm resulting in a stuffing capacity of 1.8 to 2 kg.
Larger sizes of sewn pig bungs are also sometimes made by sewing more Notes
than two pig bungs together.

NATURAL CASINGS
All casings must be inspected before being used. The surface of all casings
should be completely free of any remaining adhering fat. All natural
casings, except sheep casings, before being used should be turned inside
out, washed and trimmed of fat. Salted casings should be soaked in water
for desalting; dried casings are watered for softening. Any casing that is
left over the same day must be resalted.

ARTIFICIAL CASINGS
Artificial casings offer a uniform cylindrical shape and the choice of any
specific diameter and suitable tensile strength as well as resistance to
damage. They are filled uniformly and, after filling, sausages can be linked
by machine or by hand into required lengths. The artificial casings are made
from cellulose, collagen, plastic and other materials.
Cellulose casings are manufactured in different sizes, ranging from 1.5
to 15 cm; their important advantage is size uniformity. Cellulose casings
are not soaked in water prior to stuffing. Small diameter cellulose casings
are produced in long lengths, but large diameter fibrous cellulose casings
are manufactured separately. Fibrous casings, designed as special tough
casings, are reinforced with cellulose fibres having great strength as well
as many of the attributes of natural casings; they take print well. Special
types of fibrous casings are the so-called easy-release and plastic-coated
moisture-proof casings. Dry sausage fibrous casings are especially developed
for semidry and dry sausages.
The interior surface of the cellulose casings can contain a water soluble
dye which colours the sausage surface during heat processing. Coloured
cellulose casings in cream, yellow, black and other colours are used for the
cooked type of sausage. The stuffed sausages have a smooth surface and
the nature of the casing offers hygienic protection for the sausage content.
Cellulose and other artificial casings are not as permeable to smoke as
animal casings. Stuffed cellulose casings cannot be pricked to expel air
unless a red hot needle is used. After the small casings are stuffed, they
are twisted in the same way as natural casings but with large casings the
open end is twisted and then tied. Cellulose casing for small diameter
sausages should be peeled from the product by the sausage manufacturer.
Regenerated collagen casings have many advantages and may be edible or
inedible. Edible collagen casings are stronger than natural casings. The
inedible collagen casings must be removed from the product before
consumption.
Self-Instructional Material 43

Unit-1
Advanced Food & Beverage Many types of plastic casings are available today. They are usually
Production –II
impermeable to moisture and are sold under different names. The use of
Notes special grade smooth polyethylene casings is another development in
sausage production. Polyethylene casings take print exceptionally well and
permit an attractive presentation.
Impregnated cloth casings and other artificial casings are also used for
stuffing sausages.

STUFFING, AND THREAD AND CLIP CLOSURES

The meat emulsion is extruded through the stuffing horn into natural or
synthetic casings mounted over the end of the stuffing horn.
The large diameter casings are tied at one end, placed on the stuffing
horn and the sausage emulsion is ejected through the horn. The machine
operator has to hold the casing on the stuffing horn with one hand to
restrict the flow off the horn while operating the clipping or tying machine
with his other hand. For linking small diameter sausages 2 to 4 ply cotton
thread is usually recommended while for tying very large diameter sausages
10 to 16 ply thread may be necessary.
Cellulose casings for large sausages are first tied or clipped dry, soaked
prior to stuffing and then they are tied wet for the second closure. Fibrous
casings are clipped wet or dry at both ends.

44 Self-Instructional Material

Unit-1
 2 OUTDOOR CATERING Notes

INTRODUCTION
Catered events—from banquets to receptions—need excitement and drama
in addition to delicious food. For this reason, themed events are very
popular. A theme party transports the attendee to another dimension,
another place and time, away from the mundane and ordinary world.
Themed events create a magical space of fantasy and fun. Caterers have
an opportunity to show their creativity and expertise by developing one-
of-a-kind events for their clients.
Before developing a proposal or planning a function, it is necessary to
know the reason for the event and who will be attending the party. The
demographics of the group (age, income, ethnicity, etc.) will influence the
selection of appropriate elements.
Every function or party should be treated as a special event. According
to Joe Goldblatt at George Washington University, author of several books
on special events, “A special event recognizes a unique moment in time
with ceremony and ritual to satisfy specific needs.” A caterer may create
200 parties a year, but this is probably not the case for the client. It may
just be another party for the caterer, but for the client, it is truly a special
occasion. The bride wants a perfect wedding to remember; the association
meeting planner wants a spectacular closing event to the convention to
wow the attendees; the corporation wants to impress clients and potential
clients.

THEME PARTIES
The majority of attendees may not be able to tell you what they had to
eat the day before. What they do remember, sometimes for years to come,
are creative themes, unique presentations, and outstanding entertainment.
Themed events create memories.
Theme parties are events that tie in:
• Creativity
• Food
• Beverage
• Entertainment
• Decor
• Activities
Self-Instructional Material 45
Advanced Food & Beverage Event elements include:
Production –II
• Fun
Notes • Flavour
• Excitement
• Action
• Color
• Sound
• Entertainment
• Showmanship
• Surprise
A caterer should strive to involve all five senses: sight, sound, taste,
touch, and smell.
Whenever possible, create something out of the ordinary for each such
event. You can use a visual object, something as simple as the mashed
potato “duck” that was served to us on a plate at the Contemporary Hotel
at Disney World. The key is to involve and excite.
A themed event also provides an opportunity to upsell by adding
additional components to the presentation. Guests like interactive events.
John Steinmetz, a caterer from southern California, once produced a party
using bubble wrap as an overlay on a tablecloth, then topped the table with
Lucite cut to fit the entire tabletop. The center-piece was an assortment of
soap bubbles, Silly String, water pistols, and other fun toys. As the evening
progressed, one could hear the bubble wrap being popped all around,
making the room sound like a giant popcorn popper. Guests soon got into
the mood, blowing bubbles, shooting Silly String, laughing, and having a
great time.

Lights are Magic

Whether they are tiny Italian Tivoli lights, pin spots, strobes, black
lights, beacons, rope lights, fiber optics, neon, laser lights, or other types,
lights attract and dazzle the eye. Lights are truly “eye candy”. Gobo lights
are portable spotlights that can create colors or focus pattern projections
on a ceiling, wall, or floor, depending on the metal templates affixed to the
lens. The images can be trees, cityscapes, or any object relating to the theme
of the event. They are also available in versions that rotate slowly, back
and forth, 180 degrees, creating changing patterns that pulsate in tempo
with the music.
A portable “light tree” contains a base with two pipes forming a
T. Lights hang off the crossbar. A par light is used for short distances
(throws) and creates a wide beam of light. A leko light is used for a longer
throw and creates a narrow beam of light. Gels are heat-resistant colored
cellophane sheets placed in front of a lens to bathe an area in a particular
color.
46 Self-Instructional Material

Unit-2
 The Star Light and Magic web site provides many photos and valuable Outdoor Catering
information on a variety of lighting options (http://www.starmgc.com/).
You can also use a soundscape—that is, decorate with sound. Sound can Notes
envelop a space and create a mood. Commercially prepared tapes are
available with the sounds of foghorns, rainstorms, ocean waves, sea gulls,
tropical birds, clopping horses, the clickety-clack of a train on the tracks,
and a variety of other background elements. Music playing in a room as
guests enter reinforces the theme, such as Dixieland jazz for a New Orleans
theme, Arivaderci Roma for an Italian motif, or the “Tara” score for a Gone
with the Wind theme.
A moving decor can be created by people in costumes. These can simply
be the servers and bartenders in costume and/or actors hired to roam
around the entertain. They are part of the décor and add life to the theme.

Entrance
The entrance to an event sets the mood. If the client’s budget allows,
a few props relating to the theme may be placed in proximity to the doors.
Entering a room through a prop of a plane fuselage set the tone for an
Indiana Jones and the Lost Temple of Doom event that was held at the Sheraton
in Boston.

Budget Considerations
In the 1980s and 1990s, the mood was “eat, drink, and be merry.” As
we move into the new century, however, budgets are tighter; the average
catering budget per person has dropped by about 25 per cent, while costs
have escalated by about 25 per cent. However, expectations are as high as
they were in the latter part of the previous century. Clients want freshness,
quality, service, and creativity.
Theming allows creativity to make up the difference. “Where we used
to use 12/16 jumbo shrimp, we now offer 26/30 ‘blackened shrimp’ for
New Orleans night—or ‘coconut breaded shrimp’ for Tropical Nights”.
Themes with Low Food Cost
• Old Mexico. Taco bars, chili bar with toppings, interactive fajita bar,
chips and guacamole, etc. Think of how many shrimp a guest could
eat in the time it would take to construct and eat a taco.
• Fifties, Sixties, State Fair, Carnival, Circus, Super Bowl, Fourth of July
Variations on the usual menu: hot dogs, hamburgers (grilled to
order), pizza, floats, etc.
• Pioneer Party. “Chuck wagon”—serve beef stew, sourdough bread,
apple brown Betty; use tin plates and cups.
• M*A*S*H. “Chow line” food: chicken à la king, creamed chipped beef
on toast; serve on tin plates.

Self-Instructional Material 47

Unit-2
Advanced Food & Beverage • Patriotic Themes. All-American foods: fried chicken, barbecue, apple
Production –II pie, etc.
Notes • Oktoberfest. German beer, bratwurst, Weiner schnitzel, apple streusel,
etc.
• Halloween. Hot dogs, hot cider with cinnamon, hot cocoa, caramel
apples, pumpkin bread, etc.
• Ethnic Themes. All ethnic cuisines have a low end and a high end.
When you are trying to save money, go for the low end. Forget
sweet-and-sour shrimp; serve lo mein and stir fry. Serve spaghetti
instead of veal scallopini.
• Cajun Themes. Go for the low end here as well. Instead of blackened
red fish, shrimp, pecan pie, etc., serve seafood gumbo, red beans and
rice, fried catfish with hush puppies, po’boys, muffalettas, sweet
potato pie, banana pudding, etc.

Other Theme Party Ideas

• TV Classics—Any television show can be a theme: The Untouchables,
I Love Lucy (Cuban music and servers in red wigs and poodle skirts),
Saturday Night Live, Gunsmoke, Bonanza, Miami Vice, Streets of San
Francisco, Ozzie and Harriett, Father Knows Best, The Wonder Years, The
X Files, Funniest Home Videos, Little House on the Prairie, etc.
• Game Shows: Jeopardy, Wheel of Fortune, Beat the Clock, the Gong Show,
The Price Is Right, Hollywood Squares.
• Movie Classics—Any movie can be a theme: The Wizard of Oz,
Shootout at the O.K. Corral, Alice in Wonderland, Rambo, Indiana Jones
and the Lost Temple of Doom, Titanic, Shogun, Fargo.
Be careful about possible copyright infringement if trademarked
images are used. Disney has aggressively protected Disney images and
characters. When in doubt, contact the marketing department of the studio
that produced the show. This type of information is available at the
Internet Movie Database, which is also a great place to look for ideas:
• Music Themes—Elvis Tribute, Beatles Forever, Fly Me to the Moon
(1960s, with Sinatra).
• Western Themes (great for a barbecue)—Rodeo, Hoe Down, Frontier
Days, On the Trail.
• Roaring Twenties—Flapper, Betty Boop, Great Gatsby.
• Las Vegas Night—Casino, Viva Las Vegas, Honeymoon in Vegas, Ocean’s
Eleven, Vegas Vacation.
• Great Romances—Antony and Cleopatra, Elizabeth Taylor and
Richard Burton, Romeo and Juliet.
• Science Fiction—Beam Me Up, Scotty (Star Trek), Star Wars, Flash
Gordon.

48 Self-Instructional Material

Unit-2
 • Famous Fads—Hula hoops, pet rocks. Outdoor Catering

• Highway 101—Highway 101 runs down the California coast. You can
have food and beverage stations representing stops along the way. Notes
At the Napa Valley station, you might serve wine, cheeses, and
breads. At the San Francisco stop, serve Chinese food to eat right
out of a takeout container, and Italian food or cracked Dungeness
crab cocktails. At the Santa Barbara station, you might serve fajitas
and tacos. End up in Hollywood with a salad bar and yogurt.
Variations: Use your imagination. A theme can be based on any
highway or coastline. Route 66, the legendary old highway immortalized
in song, wended its way from Chicago to Los Angeles. The Chicago station
can serve Chicago deep-dish pizza, ribs, or other appropriate items. The
Oklahoma City station can serve carved steamship round, and Albuquerque
can present Mexican food. California pizza can be at the last stop in
Los Angeles.
Caterers on the East Coast might do an I-95 theme. Starting in Boston
with seafood, one stop can be Baltimore for crab cakes, and you can end
up in Miami with Joe’s Stone Crabs.
Another variation can include the Orient Express—an elegant train ride
with food stations based on the stops along the route, perhaps including a
“murder mystery” interactive entertainment and decor.
This theme can also work internationally—perhaps Marco Polo’s trade
route, circling the Mediterranean, all of the islands in the Caribbean. The
possibilities are limited only by the imagination and the budget.
• Putting on the Ritz—Big Band, Art Deco, mirror balls, tap dancing,
trains, tuxedos, top hats, nightclubs, long slinky dresses (à la Erté,
an Art Deco artist famous for painting tall ladies in slinky long
dresses), nightclubs, champagne, veal Oscar, prime rib, Cherries
Jubilee, Caesar salad, shrimp cocktail, lobster.
• Wizard of Oz—Attendees enter the room on a “yellow brick road”
made from a roll of yellow vinyl. They are greeted by the Scarecrow,
the Tin Man, and the Cowardly Lion handing out lollipops. Music
from the movie is playing in the background: “Somewhere Over the
Rainbow,” “Follow the Yellow Brick Road”, “Ding, Dong, the Witch
Is Dead”. Props around the room simulate scenes from the movie:
for Kansas, bales of hay, pitchforks, an old wagon wheel; a wicked
witch hanging from the ceiling on a broom, and so forth. On the
buffet table, food can be elevated using yellow bricks. Centerpieces
can be ruby slippers (shoes painted red and decorated with red
glitter and a red bow).
• Theming with Color—Coordinate linens, candles, menus, flowers,
lights, and so on. Rhapsody in Blue, In the Pink, Black and White

Self-Instructional Material 49

Unit-2
Advanced Food & Beverage Ball, Silver Threads Among the Gold, Paint the Town Red, How
Production –II Green was My Valley, Green Berets, Red Herring, Blue Velvet, Red
Notes Hot Mama, Deep Blue Sea, Blue Danube, Yellow Rose of Texas.
• Location Themes—Paris, Rome, London, Hong Kong, Singapore,
New York/New York, New Orleans, Midnight in Moscow,
MacArthur Park, Panama Canal.
• Themes-Within-Location Themes—At a recent convention for the
National Association of Catering Executives, held in Seattle, several
Seattle themes were presented, including a Purple Haze Lunch (Jimi
Hendrix was from Seattle), a “Rain” breakfast, satirizing the famous
Seattle climate using upside down umbrellas as center-pieces with
water and rubber duckies inside. New Orleans caterers are well
versed in the Mardi Gras theme, as Atlanta caterers are with the
Gone with the Wind theme. In Dallas, a popular theme is Denim
and Diamonds, with attendees asked to wear items of clothing such
as tuxedo jackets with jeans, denim shirts with rhinestone necklaces,
and velvet skirts, or sequin dresses, with boots.
• Time Themes—1890s, 1920s, 1950s, 1400s.
• Time and Location—San Francisco in the 1960s, New York in the
1930s, Hollywood in the 1940s, Paris in the 1700s, New Orleans in
the 1920s, Berlin in the 1930s.
• Historical Themes—Stanley and Livingston, Ghengis Khan, Attila the
Hun, The Renaissance, Marco Polo, the Pirates of the Caribbean.
• Cultural Themes—The Bolshoi Ballet, The Opera, French
Impressionist Painters, Picasso, Salvador Dali, Swan Lake.
• Sports Themes—Monday Night Football, Superbowl, the Americas
Cup, Wimbledon, the Masters Golf Tournament, Soccer Madness.
With these theme ideas as a starting point, think about what you could
use to create a decor and ambiance. Let your imagination run wild. The
more creative the better.

Props
Facilities with sufficient storage space can develop a prop collection for
signature themed events. Most major cities also have one or more prop
houses that maintain warehouses full of every imaginable type of prop,
from rickshaws to Grecian columns or trellises. For a Western theme, corral
fencing may be used to separate the reception area from the seating area.
It is important to place props correctly and to highlight them with Gobo
lights, rather than just sticking them up against a wall.
Take a tour of a prop house to get an idea of what is available. The
use of props is an excellent vehicle for upselling. Remember, the client pays
for the props, or you build them into the cost of the event.
50 Self-Instructional Material

Unit-2
 If you want to keep your own props in-house for often used themes, Outdoor Catering
and you have sufficient storage space, there are a number of places you
can look for bargains. Remember, whatever clients do not have to spend Notes
from their budget with a prop house, can be spent with the caterer. You
can find props at party centers, ethnic food stores, arts and crafts shops,
sports clubs, junk shops, antique shops, goodwill stores, military surplus
stores, auto supply stores, import shops, toy stores, garden centers, garage
sales, travel agencies (destination posters), flea markets, and pawn shops.
You can pick up discontinued fabric remnants for about $1.00 per yard
to decorate buffet or refreshment break tables and add a special touch to
the visual display. Fabric is available in an amazingly wide variety of prints
that fit various themes. Always be sure that the fabric meets the fire code.
Ample fabric creates the look you are after; skimpy attempts with fabrics
will harm the overall effect. Typically, a 6-foot buffet table will need
10 yards of fabric to achieve the right look.

Dècor
In developing a decor, stay within the planned budget. It is very easy
to add “just one more thing” and overspend the budget. The most common
error in costing events of this type is to underestimate the labor involved.
With any decor, be mindful of safety issues. Do not create a hazard
whereby guests may trip on cords or otherwise injure themselves.
Guests eat more food in brightly lit, colorfully decorated surroundings.
Vibrant colors (red, hot pink, bright yellow) stimulate the appetite. Dark
tones (deep green, dark blue, brown, gray, black) dull the appetite.

Fun Food
Guests like to be surprised. Fun food makes your guests say, “Wow!”
There are many things you can do to add visual interest to the shape of
certain foods for plate presentations: noodle cages for deep-fried shrimp,
julienne of carrots in scallion-tied crepe pouches, chocolate pianos (available
ready-made from specialty food suppliers) filled with fruit and chocolate
sauce. Fun food often requires guest participation—sloppy ribs, ice cream
cones, taco bars—all change the context of social eating. This usually works
best when guests will be in casual dress.

Signature Items
Providing something people cannot get elsewhere can give your facility
a reputation for unique presentations. This is an example of “niche”
marketing. There is a dairy in Atlanta that makes signature ice cream for
clubs and restaurants in the area, including muscadine ice cream exclusively
for Callaway Gardens. Lawry’s Seasoned Salt started out as a specialty
blend of spices at its Los Angeles restaurant; the item became so popular
that the company produced it for the mass market. Every chef should be
Self-Instructional Material 51

Unit-2
Advanced Food & Beverage encouraged to develop two or three items he or she is particularly proud
Production –II of, and they should be featured on the menu. Such an item may be hot,
Notes fresh signature breads, a pâté, a special house salad dressing, or a specialty
dessert, such as the bourbon bread pudding at Atlanta’s Omni Hotel.

Themed Refreshment Breaks

Coffee breaks can add significantly to total revenue, and should
therefore be considered an integral part of food income. Turning them into
unique refreshment breaks can be a strong selling point in obtaining and
improving business. The traditional coffee break, including Danish or
doughnuts, is often expected or required. However, the same items
presented over and over again can become boring. The purpose of the break
is to provide refreshment between periods of work so as to improve
concentration. Offer the client a selection of refreshing ideas for breaks to
add variety to the standard fare; it can enhance the client’s impression of
you as a professional. Here are some ideas:
• Beignets (doughnuts from New Orleans), malasadas (Portugese
doughnuts popular in Hawaii) or crepes with unusual fillings
• Hot muffins—blueberry, date nut, bran, gingerbread, pumpkin,
banana
• Hot pretzels directly from a conveyer belt
• Special breads—scones, English muffins, brioches
• Flavoured cream cheese, whipped butter
• Fruit in tart shells
• Sticky cinnamon buns
• Ice cream bars
In addition to special food items, the decorative setting should be a
selling point. Unique break settings should include flowers, linen, unusual
food containers, and anything else that surprises guests and enhances the
presentation.

Innovative Themed Refreshment Breaks

• Greek—Grape juice, feta cheese, spanakopita, baklava, mounds of
grapes, melons, blue and white checked linen, Greek coffee, Zorba
the Greek music, Grecian columns
• Southwestern United States—Tacos, cactus, pottery, Indian baskets
• German—Apple juice, beer steins, strusel, ceramic pictures, cheese,
polka music, cold cuts, white linen
• New York Deli—V8 Juice, hanging sausages, bagels and lox, hanging
cheese balls, pound cake, checked linen
• French—Fresh-squeezed juices, crepes, fresh flowers, croissants, white
porcelain china, French bread, wicker baskets, melted Brie cheese,
accordion music, café au lait
52 Self-Instructional Material

Unit-2
 • Mexican—Papaya juice, churros, exotic fruits, sopapilla (fried dough), Outdoor Catering
sombreros, serapes, piñatas
• English—Fruitcake, tea, plum pudding, fruit compote, crumpets, Notes
scones, spicy iced tea, tin boxes, teapots
• Circus—Caramel apples, popcorn, peanut butter cookies, fruit punch,
balloons, clowns
• Flower Drum Song—Chinese fortune and almond cookies, Chinese
green tea, Chinese calligraphy, lacquer umbrellas
• 101 Dalmations—Nuts and candy served in dog food bowls; cut
churros and cinnamon bow ties, simulating dog chews
• Biker Break—Biker food, such as donuts, beef jerky, Twinkies, coffee
from a thermos; props: a motorcycle; music: Steppenwolf’s “Born to
be Wild” and Bruce Springsteen’s “Born in the USA”
• Other Creative Food Ideas—Miniature waffles, Scotch eggs, chocolate
cigarettes, strawberries dipped in chocolate, trail mix, marshmallow
roast, root beer floats, banana splits, lemonade and ginger snaps,
sundae bar, cheese ball, flavored coffees, espresso, cappuccino, Irish
coffee, nuts in the shell with nutcrackers, ice cream cones, peanut
butter and jelly finger sandwiches, hot cider, hot chocolate with
marshmallows, caramel apples, Cracker Jack, peanut brittle, popcorn,
pomegranate juice.

WEDDINGS
The wedding is the ultimate theme party. Wedding receptions are excellent
revenue generators. The average spent on wedding receptions in the United
States in 1990 was approximately $15,000 and in 1999 approximately $19,000.
It is interesting to note that at any given time period, the price of an
average car often equals the price of a typical wedding.
Because the occasion is so special to the bride and groom, their
families, and their friends, the quality of the event often takes precedence
over the cost of the reception. Memorable weddings don’t “just happen”! They
are “created” as the result of careful attention to detail.
Use the following guidelines for your initial meeting with a prospective
client:
• Develop ideas for presentation at the first meeting or visit.
• Build trust and confidence in your initial conversations.
• Listen and take lots of notes.
• Touch the client’s lives — get excited and share their enthusiasm for
the wedding.
• Involve the clients’ senses—use visual proposals (photos, table settings,
cake decorating).

Self-Instructional Material 53

Unit-2
Advanced Food & Beverage • Describe the advantages of using your facility versus the
Production –II competition’s.
Notes A wedding is one of the most important events in a person’s life.
Choosing a caterer and location for the wedding reception is a major
decision. A wedding reception requires the utmost skill, attention to detail,
and careful coordination with the bride and groom and their respective
families. Some couples prefer an informal, relaxed reception, whereas others
will request a more dignified affair. Each couple’s tastes will be different.
Many couples pay for their own wedding expenses today, and grooms are
becoming more involved in wedding planning.
With the costs of renting a church escalating, many couples are opting
to hold the ceremony, as well as the reception, at a hotel, club, or other
facility. Do you have an area that is particularly well suited for a ceremony?
Perhaps a gazebo or an area with a spectacular view? Gazebos can be
rented from prop houses, professional floral houses, and decorators.
Outdoor receptions can be beautiful, especially in the spring or fall. There
are advantages to holding the ceremony at the same place as the reception:
• Provides one-stop shopping.
• Everything is under one roof.
• Guests do not have to travel from the ceremony at church or temple
to the location.
No limousine costs.
Saves time and travel arrangements.
• You can charge a setup fee and/or a coordinator fee.
• You can be inventive and imaginative with tents, canopies, fabric-
lined ceilings, rented foliage, bridal runner, etc.
Saturdays and Sundays are the most popular days for weddings.
Afternoon weddings are often sold at a lower price.
According to Shelley Pedersen, CPCE, owner of Beyond Cuisine in
Atlanta, the five basic elements of all wedding receptions are as follows:

1. Menu
• Start with your menu. Be accommodating by offering custom menus.
• Listen to the client—what should the menu accomplish for the client?
• What does the client want his or her guests to say about the event?
• Involve the senses: sight, sound, taste, touch, smell.
• Be aware of trends in the marketplace and the popularity of certain
foods, as well as innovative preparation methods.
• Keep traditional menu approaches in mind, as some clients will
prefer an “old-fashioned wedding.”
• Upsell.
54 Self-Instructional Material

Unit-2
2. Beverages Outdoor Catering
• Be aware of beverage trends in your marketplace.
• Describe the special features you offer. Notes
• Learn your client’s preferences.
• Discuss wedding traditions with your client, such as toasts.
• Upsell.

3. Disposables
• Describe options (personalized matches, napkins, etc.).
• Present samples to your client.
• Be familiar with “trendy” items in the marketplace.
• Draw upon favorite, traditional wedding items (e.g., Jordan almond
favors).
• Upsell.

4. Equipment
• Make the most of your facility’s equipment strengths (e.g., silver
service, outdoor grills, etc.).
• Be aware of trends in the wedding market (Champagne fountains,
etc.).
• Upsell.

5. Service
• Know how the service you propose and the menu will work
together.
• Be knowledgeable about different styles of service and offer choices
(upsell).
• Train your staff in different service styles.
• Suggest new trends in styles of service (e.g., action stations, etc.)
• Offer traditional styles of service (e.g., French, Russian, etc.).
• Upsell.
In addition, consider the following items:
• Enhancements for each element—Upsell.
• Trends and traditions (especially for ethnic weddings).
• Processions, recessions, blessings, candle lighting, communion, gift
tables, toasting table, guest book table.
• What will make a reception perfect in the eyes of your client, and
what can you do to make it happen?
• A representative from the catering office or management should be
present from the moment the first guest arrives until the bouquet
has been thrown. The single most important role of the catering staff
should be the sincere assurance that the wedding reception is in the
capable hands of an experienced staff and that it will be done right. Self-Instructional Material 55

Unit-2
Advanced Food & Beverage • The finale: To ensure a lasting impression of the event, make it a
Production –II “wow” by creating a memorable finale (e.g., a live butterfly release,
Notes indoor fireworks, or other spectacular feature).
Decorations, table settings, room layout, and flow are often major
concerns of the bride and family. Discuss each topic in detail with the
parties concerned, and once agreement has been reached, the parties should
initial the diagram or the agreement specifying how these arrangements will
be carried out.
Develop a checklist that covers virtually every facet of planning and
execution of the wedding reception. This helps to avoid last-minute
problems and reduces the chances of major omissions in the planning and
arrangements. Is there to be a head table? What service style is preferred?
When is the limo arriving? Is there scripting for the “first dance”? When
will the champagne toast be made? Will there be a groom’s cake? The
checklist should be used by catering staff to record all appropriate
information that will eventually become part of the wedding. It is a good
idea to have this handy whenever you discuss any element of the event.
In fact, it may be fun to get the client involved in completing the necessary
entries; interactivity always seems to enhance a client’s comfort level.

Developing A Wedding Brochure

It is wise to develop a separate wedding brochure. By doing this, your
facility conveys the importance it places on wedding receptions. The needs
and desires of this client segment differ greatly from those of a corporate
client, and your wedding brochure should reflect the fact that you, the
catering professional, recognize and acknowledge these critical differences
and stand ready to address them.
In your wedding brochure, use descriptive language that evokes warm
emotions and visual images, such as the following:
• Reminiscent of a Victorian Garden
• Crackling fire in our fireplace
• Soft sunlight
• Sparkling moonlight
• Panoramic view
• Grand staircase
• Attentive staff
• Knowledgeable, experienced service
• Let us custom tailor a wedding as individual as you are!
• Offers intimacy and charm
• We are at your service
• Let us take care of all your needs
• We cater to your needs at an affordable price
56 Self-Instructional Material

Unit-2
 • A wedding of style and grace Outdoor Catering

• A romantic setting
• The wedding your love deserves Notes
• Weddings of sophisticated simplicity
• An event of perfection
• Complimentary champagne toast
• Book early and get the date and location of your choice for the
wedding of your dreams
• Romantic weddings
• Something old, something new
• The room is aglow in a festive fashion
• Be the center of attraction surrounded by friends and family
• Our elegant ballroom provides the perfect ambiance
• Fairy-tale wedding
• Cathedral ceilings
• Crystal chandeliers
• White-gloved waiters
• Award-winning chef
• A dream come true
• One-on-one attention
• A custom-made package just for you
• We will make it perfect for you
• Weddings are our business
• Save your money for your honeymoon
• More than 25 years’ wedding experience
• We’ll do it your way
• Professional sound system
• Personalized planning
• Free wedding planning
• Affordable elegance
• Custom-tailored menus for your special day
• Memories destined to last a lifetime!

Wedding Package Plans

A facility should offer a minimum of three complete plans for each of
the following wedding functions:
• Hors d’ Oeuvres Reception: “tray-passed only” or a combination of
tray passed and buffet
Self-Instructional Material 57

Unit-2
Advanced Food & Beverage • Stand-Up Reception
Production –II
• Seated Buffet
Notes • Seated Luncheon or Brunch (possible buffet or combination)
• Seated Dinner
Complete plans should include everything: food, beverages, live
entertainment, champagne toast, wedding guest book, color-coordinated
linen, matchbooks, embossed napkins, wedding cake, groom’s cake, floral
arrangements, photography, and any other items required.
Promote your “personalized wedding planning services” and discuss
all of the “little extras” (upselling) that you can provide.

One-Stop Shopping
Position yourself as a wedding consultant who will handle all of the
wedding details and take the care and worry away from the bride. Develop
a list of vendors who will grant the facility discounts for providing services,
including:
• Entertainment
• Wedding and formal attire
• Videography and photography
• Limo and innovative transportation
• Baker for wedding cake, groom’s cake, petits fours, guest favors
• Decorations
• Floral designer
• Wedding and social stationery
• Invitations
• Calligraphy (invitations, menu cards, and place cards)
• Embossed napkins, match books
• Candy favors, keepsakes, mini-bubble bottles for guests to blow
bubbles
• Upgraded china, flatware, glasses
• Rented linens—double cloths, overlays, runners, swagging
• Red carpet in entryway
• Upgraded chairs—slipcovers
• Candelabra—silver, brass, gold
• Horse and carriage ride from church
• Fireworks display
• Skywriting message
• Hot air balloon sendoff
• Luminarias to line the footpath (after dark)

58 Self-Instructional Material

Unit-2
 Independent wedding consultants typically charge 15 to 20 per cent of Outdoor Catering
gross wedding costs. If you provide this service and earn the discounts from
vendors, both you and the client benefit. Notes
Entertainment
Music sets the mood. When suggesting entertainment, do not think
merely of the reception. A harpist or a chamber orchestra is ideal when the
wedding ceremony is being held at the facility. A band can play at the
reception, but calming, soothing tones are best for the ceremony. Most
churches have organists, but organs are not portable. The ceremony music
is important because it creates the mood for the wedding. Music should
start about half an hour prior to the ceremony and continue while guests
are arriving. The music can be religious, contemporary romantic, or classical.
Discuss the selections to be played with the bride.
Soft background music is appropriate for the receiving line and during
the meal when people are trying to talk.
Types of music available for ceremonies and receptions include the
following:
Classical ensembles Chamber music
Harpists Strolling strings
Herald trumpets Jazz combos
Vocalists Ethnic bands
Big bands Dance orchestras
Top 40 bands Country and Western music
Disc jockeys Pianist
Classic rock bands Bluegrass music
Guitarists Dixieland bands
Mariachi bands Bagpipers

OFF-PREMISE CATERING
Some facilities go beyond the traditional on-premise meal functions and
offer off-premise options. However, very few facilities offer this service. The
typical restaurant, club, conference center, or hotel is generally unable to
perform this service adequately.
Off-premise catering is a very involved business that is much different
from on-premise catering. It requires quite a different form of management.
To do it correctly, you must have a considerable amount of special
equipment that the typical restaurant or hotel does not have. For example,
the off-premise caterer needs on-site preparation and service equipment and
transport equipment. The full-service off-premise caterer also needs power
generators, fresh-water and brown-water (non-potable) wagons, portable
furniture, and tents.
Self-Instructional Material 59

Unit-2
Advanced Food & Beverage Some hotels will not solicit off-premise catering business because they
Production –II do not want to be put into the unpleasant position of being unable to get
Notes maximum use from expensive fixed assets. To perform adequately, you must
invest a great deal of money in transport equipment, especially trucks and
vans. Portable hot-holding and cold-holding equipment that can be
transported off-site is also very expensive. Unless these assets can be rented
for a reasonable price, it could be economically disastrous to own them if
they are going to be used infrequently.
In addition to investment considerations, the off-premise caterer
encounters many problems foreign to the typical restaurant or hotel caterer.
For instance, the off-premise caterer must visit the site in advance to check
the layout and design, see what utilities are available, determine what, if
any, type of cooking can be performed on-site, have a backup plan in the
event of inclement weather, hire qualified drivers, secure communications
equipment (such as cellular phones), obtain the appropriate insurance rider,
obtain a temporary liquor license, obtain union permission to use on-site
employees off-site, and cover a host of additional related details.
The off-premise caterer also encounters many sanitation and safety
problems that do not afflict an on-premise catering department. For
example, an off-premise caterer cannot reuse any leftovers (except sealed
condiments), whereas an on-premise facility may be able to salvage some.
Only foods that transport well can be used. The off-premise caterer does
not have complete control over the function site, so his or her product
liability insurance will be very expensive. The typical on-premise caterer is
not set up to remove finished foods safely from the kitchen, to the back
door, and onto a waiting vehicle. It may be difficult to secure a potable
water source. Garbage and trash removal is more difficult to handle at off-
site venues. In addition, equipment used to transport finished foods usually
cannot be used as serving containers on a buffet line; the foods must be
removed from the transport containers and put into serving bowls, trays,
and/or pans designed for service.
Other operational problems unique to the off-premise caterer include
tying up the property’s loading dock and receiving area when stocking the
catering vehicle(s); pre-preparing products in-house, transporting them and
handling final preparation and service on location; making sure all
employees get to the right place at the right time; transporting, setting up,
and tearing down all furniture and equipment; controlling shoplifting;
setting up and tearing down tents; installing and removing portable heating
or cooling equipment; installing and operating electric power generators;
packing foods very carefully to eliminate breakage; and qualifying for the
relevant business licenses, liquor licenses, and health permits.
Usually, the greatest barrier facing the on-premise caterer who wants
to get involved with off-premise catering is the lack of adequate vehicles.
One way for hotels or convention centres to get around this stumbling block
60 Self-Instructional Material

Unit-2
is to borrow another department’s truck or van. Another method is to rent Outdoor Catering
old UPS vans, milk trucks, or laundry trucks; they work well because they
back up readily to loading docks and equipment can be rolled in very Notes
easily. The only problem with these strategies, however, is that unless the
vehicles meet local health district codes, you cannot use them to transport
foods.
If a regular client requests off-premise catering, it is not smart to refuse
the request. If you, as an on-premise caterer, cannot handle the request, you
should refer the client to a reputable off-premise caterer whose standards
and reputation parallel yours. It is a mistake to refer the client to an
unknown off-premise caterer who does not share your standards.
Even though off-premise projects may be minimally profitable for some
properties, a few may be willing to get involved with them in order to
satisfy good clients. These facilities may decide to maintain vending
machines, prepare box lunches, cater an off-site picnic, stock the sleeping
rooms’ in-room bar cabinets, and so forth, rather than divert this business
to competitors.
One form of off-premise catering provided by many on-premise caterers
is the preparation of box-lunches. For instance, a group may request
individual box lunches for a day when they will be taking a bus tour.
Alternately, a catering and/or kitchen employee may pack a few foods and
beverages, ride with the group, and set up a small picnic-style buffet at a
rest stop location.
Another type of off-premise catering provided by many on-premise
caterers involves a food or beverage function held outside the banquet areas,
but within the facility’s property. For instance, a client may be able to book
a poolside party, garden wedding, or picnic barbecue.
Most on-premise caterers are usually able to handle an outdoor
function so long as it is on the property. For instance, if there are many
requests for picnic barbecues, the hotel may build a permanent outdoor grill
and shelter, complete with hot and cold running water, refrigeration, and
storage space.
Another form of off-premise catering that may be thrust upon the
director of catering is the type that starts out being an on-premise function
and eventually ends up being a combined on-premise and off-premise
event. For instance, a major banquet may suddenly require more floor space
than a hotel has available. To accommodate it, a tent and other related
equipment can be rented. Tents are aesthetically pleasing and come in all
shapes and sizes. They can be used solely to shelter the foods, or they can
house the entire party. Some can be heated, air-conditioned, and floored
with wood or Astroturf. They also can be used indoors to enhance the
decor.
Sooner or later, most on-premise caterers get involved with some type
of off-premise catering function. As the costs of business increase every year,
Self-Instructional Material 61

Unit-2
Advanced Food & Beverage so too does the need to seek out other forms of business. At the very least,
Production –II you must be prepared to handle the occasional request or else risk losing
Notes current and future business.
According to off-premise caterer Shelley Pedersen, owner of Beyond
Cuisine in Atlanta,
The most daunting element of off-premise catering for on-premise caterers is
their inexperience in full event operations, both front of the house and back of the
house. They are uncomfortable with the many checklists required so nothing is
overlooked, not packed or loaded, or simply forgotten. The lack of venue/weather/
conditional control they enjoy on property sometimes unnerves them, and they find
it difficult to tackle the operational logistics needed, because other departments in
a facility take care and plan for the very details that make off-premise events so
challenging, exciting and rewarding.

PURPOSE OF A MEAL FUNCTION

One of the first things to consider when planning a meal function is the
client’s reason for hosting it. Does the client want a meal function primarily
to satisfy hunger? create an image? provide an opportunity for social
interaction and networking? showcase a person, product, and/or idea?
present awards? honor dignitaries? refresh convention attendees and
resharpen their attention? provide a receptive audience for program
speakers? keep people interested in other nonfood activities? increase
attendance at conventions?
The list of reasons is endless. The catering executive, however, should
query the client about his or her particular reason(s) so that the appropriate
menu and production and service plans can be created. If the catering
executive knows about these considerations and concerns, he or she can
tailor the function around them.

MENU PLANNING
The director of catering is often responsible for developing standardized
menus (in cooperation with the chef), as well as unique menus customized
for particular clients. He or she must also see to it that the standardized
menus are revised periodically in order to keep them current with changing
consumer trends. Many upscale properties are abandoning printed menus
and use only custom proposals for their clients.
It also is a good idea to get input from other department heads, such
as the purchasing agent, the food and beverage director, and the facility
sales director.
The types of menu items a facility can offer its guests depend on
several factors. Before adding a menu item to a standardized menu, or
before offering to accommodate a client’s particular need, the menu planner
must evaluate all relevant considerations that will affect the facility’s ability
to offer it and the guest’s desire to eat that food.
62 Self-Instructional Material

Unit-2
Food Cost Outdoor Catering

Ideally, the catering department will offer a variety of menu prices to

suit its target markets. However, these prices must also be consistent with Notes
the target market’s needs and desires. Many clients appreciate the
opportunity to work with several price options when allocating their meal
budgets. These clients tend to shuffle their budgetary dollars back and forth
among events; this routine is easier to accomplish if the catering department
cooperates by offering several price variations. Food cost margins affect
profitability. Caterers should be aware of ways to modify their standard
menu, such as including a less expensive entrée, or eliminating a course.

Guest Background
A menu planner should consider the demographics of the group
ordering the meal function. Average age, sex, ethnic background,
socioeconomic level, diet restrictions, where the guests come from,
employment and fraternal affiliations, and political leanings can indicate the
types of menu items that may be most acceptable to the group.
Psychographics—guest’s life-styles and the way they perceive themselves
— are also useful indicators.
Age is often an excellent indicator. For example, senior citizens usually
do not want exotic foods or heavy, spicy foods. In this case, you should
avoid excessive use of garlic, hot spices, and onions. You would want to
avoid other distress-causing foods, such as monosodium glutamate (MSG),
cabbage-family vegetables, beans, and other legumes.
Guests sometimes require special diets, which will influence the types
of foods served. Some persons cannot tolerate MSG (allergic reactions),
onions or garlic (digestive problems), certain spices or peanuts (allergic
reactions), sugar (diabetic reactions), salt (high blood pressure, heart
problems), fat (weight problems, high cholesterol), and/or milk products
(allergic problems, lactose intolerance).
Some guests adhere to special diets for religious or life-style reasons.
For example, devout Muslims and Jews do not eat pork or shell-fish.
Orthodox Jews require kosher-prepared foods. Some persons do not eat red
meat, but do eat poultry and seafood. Some vegetarians (referred to as
“vegans”) do not eat anything from any animal source, including cream,
eggs, butter, and honey. Other vegetarians (referred to as “lacto-ovo”
vegetarians) do not eat animals flesh, but do eat animal by-products such
as eggs and dairy products. Accommodating some ethnic or religious
requirements may create added expense because of the need to engage
specialized personnel (e.g., a rabbi to supervise kosher preparations) or
acquire special food items.
If a group is coming from a previous function where heavy, filling
hors d'oeuvres were served, the meal should be lighter. If guests are coming
from a liquor-only reception, then the meal can be heavier. If a group will
Self-Instructional Material 63

Unit-2
Advanced Food & Beverage be going to a business meeting immediately after the meal, you should
Production –II serve foods that will help keep attendees awake. Protein foods, such as
seafood, lean beef, and skinless chicken, will keep the guests alert.
Notes Carbohydrates, such as rice, bread, and pasta, tend to relax people and put
them to sleep. Fats, such as butter, whipped cream, and heavy salad
dressings, also tend to make guests sleepy, sluggish, and inattentive.
Politics can play an important role in menu planning. Some groups will
not consume certain types of foods. The catering department and the
function planner must see to it that politically correct foods are available.
Serving veal to members of animal rights organizations can anger them,
because these groups believe that veal is raised and processed under
inhumane conditions. Politically active groups may insist that the facility
purchase and serve politically correct products. You may be prohibited from
purchasing beef raised on recently deforested rain forest land. You may be
asked not to purchase tuna from countries that use drift nets that trap and
kill dolphins and other sea life indiscriminately. And for your clients with
“green” concerns, you may be prohibited from packaging finished food
products in disposable containers; you may have to use reusable containers
without charging a premium for this service.

Nutrition Concerns
Nutrition is always a consideration for caterers, but especially when
they are serving groups that will be at a hotel or conference center for
several days during a convention. Because virtually all meals during their
stay will be consumed on the premises, special attention must be paid to
nutritional requirements when planning menus.
Dietary restrictions abound. Many customers will appreciate it if the
facility provides alternatives, including some low-fat, low-calorie, or high-
protein meal options as well as a variety of low-carbohydrate foods. Some
caterers list information on calories, fat, carbohydrates and sodium for some
menu items.
Whenever possible, serve sauces and dressings on the side so that
guests can control their own portion sizes. Use fresh ingredients instead of
processed foods that contain preservatives and other additives. Today’s
consumers want fresh choices. They also are becoming more adept at
recognizing pre-prepared, processed foods.
Caterers notice that many guests are reluctant to give up their dessert
course. Ironically, when people are “good”, they like to reward themselves
with a rich dessert. In spite of the fact that people are becoming more
health conscious, fancy desserts are expected at a catered meal. The typical
guest feels cheated if the meal ends without a dessert or if the dessert
offered is viewed as mediocre.
The dessert creates the last impression of the meal and should be
spectacular. A small portion of a rich dessert is sufficient if the presentation

64 Self-Instructional Material

Unit-2
is artistic. For instance, desserts can be quite impressive if served Outdoor Catering
decoratively on an oversized plate and/or prepared at tableside.
Always consult with the fire marshal when planning to use an open Notes
flame. Be sure that the station where flaming is performed is not set up
directly under a sprinkler head or smoke detector.
Special service presentations can be very effective. For instance, a baked
Alaska parade, for which the lights are dimmed and the servers carry in
the flaming dishes, is a dazzling sight.
Dessert action stations (i.e., for performance or exhibition cooking) are
certain crowd pleasers, guaranteed to have a favorable impact on guests.
Chefs working at these stations can prepare hot crepes with different fruit
sauces. Or they can prepare bananas Foster, fruit beignets, and/or cherries
jubilee to order.
Dessert buffets are also a nice touch, especially when served with
champagne, flavored coffees and teas, liqueurs, and/or brandies. This type
of service allows the guests an opportunity to move around, a good idea
if you expect the meal function to be more than 1½ to 2 hours.
If you provide a dessert buffet or a dessert action station, you should
prepare bite-sized “taster” dessert items. Guests will appreciate this, because
many of them will have a hard time choosing. You do not want them to
take two or three full desserts, because this will increase waste and food
costs.
When stocking a dessert buffet, a good idea is to display full-sized
desserts on an upper tier of the table, then on the lower tier place duplicate
miniature versions of the showcased items. This type of presentation is
especially effective if the taster samples are placed on mirrored platters.
Cheesecake, tarts, tortes, cakes, baklava, cannoli, butter cookies, chocolate
leaves, and fresh fruit are especially attractive and inviting when presented
like this.

Hard-to-Produce Foods
Certain delicate items cannot be produced and served in quantity
without sacrificing culinary quality. For example, lobster, soufflés, rare roast
beef, medium-rare tuna or salmon steak, and rare duck breast are almost
impossible to prepare and serve satisfactorily for more than a handful of
guests.
If a client insists on having these types of items, the facility may need
to implement a creative, and possibly costly, procedure to accommodate the
request. For instance, flaming desserts do not lend themselves easily to
quantity production. However, the caterer can install an action station on
an elevated platform safely away from tableside, but not near sprinkler
heads. Guests can view the flaming displays without worrying about getting
burned. And servers can retrieve the completed desserts when the chefs are
finished.
Self-Instructional Material 65

Unit-2
Advanced Food & Beverage Standardized Menu Offerings
Production –II
If the facility has a restaurant, the catering sales representative should
Notes encourage budget-conscious clients to order menu items offered in the
restaurant. This will keep food costs under control, inasmuch as banquet
leftovers can be utilized elsewhere and you will have extra inventory on
hand if needed.
The chef usually prepares enough food to serve more than the
guaranteed guest count. This overproduction is necessary to avoid stockouts.
Unfortunately, if the menu includes unusual foods that can not be used in
the facility’s restaurant outlets, a client will have to pay a higher price to
defray the extra food costs. With a standardized menu, clients may not have
to worry about paying for overproduction.

Length of Meeting
If guests will be at a hotel for several days eating mostly catered meals,
the most important rule is, do not repeat the same preparation, presentation,
or product. You must be careful not to repeat food items from meal to meal
or from day to day. For instance, you would not want to serve carrot cake
for dessert if you served a carrot and raisin salad and/or glazed carrots
last night, serve chicken for dinner if you served it yesterday for lunch, or
serve beef two nights in a row. Similarly, you should not use the same
ingredients in more than one course unless the meal is specifically designed
for such repetition. For instance, a convention group visiting Atlanta may
be pleased if more than one course includes Georgia peaches. Likewise,
for a group visiting Seattle; the creative director of catering may be able
to include Pacific salmon in two or three courses. These instances should
be marketed as such, so that attendees understand the reason for the
repetition.
The most important consideration is to provide variety and nutrition
options. The longer the meeting, the more critical these factors become.
Meeting attendees often do not eat every meal in their hotel. If you
are an off-site facility hosting a group for one meal, you should try to find
out what attendees are scheduled to eat at other meal locations before they
come to your function. This will prevent your using too many of the same
ingredients. For example, when Prince Charles once visited the United
States, he was taken to several places for meals. Each facility served him a
veal dish, which caused the prince to wonder aloud whether veal was the
only meat that Americans eat.

Seasonality
A catering sales representative should always try to recommend
seasonal foods. The quality of food items is greatly enhanced when they

66 Self-Instructional Material

Unit-2
are in season. In-season foods are also less expensive. Lower food costs will Outdoor Catering
increase profitability. Moreover, lower food costs will allow you to pass on
some of the savings to the client in the form of lower price quotations, Notes
thereby possibly capturing catering clients who would not purchase
standard-priced meal functions.

Easy-to-Produce Foods
The director of catering should resist the temptation to emphasize only
easy-to-prepare foods. Clients may think that these menus lack creativity
and flair and may have doubts about the catering department’s capabilities.
Chicken is a very common item served on banquet menus, primarily
because it is easy to prepare and can be prepared and served in so many
ways.
Beef is another common menu offering for at least three reasons. First,
it is usually a safe choice for meeting planners; most people will eat beef
at least once in a while. Second, a tremendous variety of cuts are
consistently available. And third, it can be prepared and served in many
ways.
In general, catering executives tend to favor poultry, beef, and similar
items that lend themselves to assembly line production and service. If
nothing else, such a menu offers no disastrous surprises and can usually
be prepared and served very efficiently.
Some clients will be satisfied with these tried-and-true menu options.
For instance, a survey conducted by the Marriott Corporation revealed that
association meeting planners prefer familiar products. However, this same
survey indicated that corporate meeting planners are more adventurous
when they develop menus for meal functions and are more receptive to
unique cuisine. It is risky to offer items such as fish or lamb to a large
group, as these items are not universally appreciated. If you want to be a
bit adventurous, you might try a split entrée, i.e., half portions of 2 entreés.
This is sometimes called “dualing menus” or twin entreés. It would provide
something “safe” for the meat-and-potatoes diner. An example is surf and
turf, perhaps a small filet mignon with three grilled jumbo shrimp. Avoid
wacky or unusual entrée duets, such as sea scallops with buffalo medallions
or lamb with tuna. Usually, such offerings simply increase the number of
requests for an alternate or vegetarian meal, which can throw the kitchen
into a tailspin.

Product Shelf Life

Because catered events do not always run on time, it pays to have
foods that will hold up well during service. This is also an important
consideration whenever a banquet is scheduled for a large group and you
anticipate a few minor logistics problems.

Self-Instructional Material 67

Unit-2
Advanced Food & Beverage Large pieces of food hold heat or cold longer than small pieces. Solid
Production –II
meats hold temperature better than sliced meats. Lettuce wedges stay
Notes fresher and colder than tossed salad. Whole fruit and muffins stay fresher
longer than sliced fruits or sliced cake. Whole vegetables hold up better
than julienne cuts.
Generally speaking, cold foods retain cold temperatures longer than hot
foods hold heat. Moreover, cold foods will stay cold longer if they are
served on cold plates, and hot foods will stay hot longer if they are served
on warm plates.
Sauces tend to extend a hot food product’s holding capacity and keep
foods from drying out. A sauce can also add color to a finished dish.
However, if not planned properly, a sauce can run all over the plate, skin
over, and/or pick up flavors and odors from other foods or heating fuels.
Topping a main course with a hot sauce just before serving can bring the
dish back to life, as well as raise the temperature.

Market Availability
Before committing to a specific menu item, the catering executive must
ensure that the food is available. It is especially imperative to check the
availability of any ethnic products needed before preparing a proposal for
the client.
At times there are seasonal restrictions, product shortages, and/or
distribution shortcomings that interfere with acquiring some products.
For instance, although vine-ripened tomatoes may be in season, there may
be a temporary shortage and local purveyors may be unable to satisfy your
needs.

Menu Balance
A menu planner should try to balance flavors, textures, shapes, colors,
temperatures, and so forth. Appetites are stimulated by all of the senses.
You should not plan meals that tend to overpower any one of them. Color
is pleasing to the eye. How appetizing would it be if you prepared a plate
of sliced white-meat turkey, mashed potatoes, and cauliflower? Guests
would be turned off by the lack of color contrast.
Be cautious of strong flavors that clash. For instance, you would not
want to serve broccoli with cabbage, cauliflower, or Brussels sprouts at the
same meal. These are all strong-flavored vegetables and in the same
vegetable family. You would need more variety and contrast to create a
successful menu.
You should strive to have something mild, something sweet, something
salty, something bitter, and/or something sour on the menu. Textures also
68 Self-Instructional Material

Unit-2
are very important. Ideally, you would have a pleasing combination of crisp, Outdoor Catering
firm, smooth, and soft foods.
Product forms, shapes, and sizes should be mixed and matched. Offer Notes
as much variety as possible. For instance, a menu may include a
combination of flat, round, long, chopped, shredded, heaped, tubular, and
square foods. A temperature contrast will also appeal to most guests. A
menu should offer both hot and cold food options.
The type of preparation offers an opportunity to provide several
pleasing contrasts. For instance, an appropriate combination of sauteéd,
broiled, baked, roasted, steamed, sauced, and smoked foods will be more
pleasing to customers than foods prepared only one or two ways.
The menu planner also should offer several types and varieties of food
courses. A client should be able to select an appropriate combination of
appetizer, soup, salad main course, starch, vegetable, bread, dessert, and
beverage from the standardized menu offerings. Ideally, a catering sales
representative will be able to offer more than one combination.
Avoid the common mistake of serving two or more starches, (i.e.,
potatoes, rice, pasta, stuffing, corn, etc.). Remember that the word “starch”
should be used only in-house, never in speaking with the client.

Equipment Limitations
Certain foods require special equipment to prepare and/or serve
properly. For instance, a standing rib roast dinner for 2,500 people usually
requires a battery of cook-and-hold ovens. Buffets cannot be set up properly
unless sufficient steam table space and/or chafing dishes are on hand. And
a large banquet that requires several hundred deep-fried appetizers cannot
be serviced adequately unless you have sufficient deep fryer capacity and/
or automated deep fryers.
The size of your food and beverage production and service facilities
and their layout and design also affect menu-planning decisions. For
instance, although you may have a sufficient number of cook-and-hold
ovens, if they are not located correctly, your ability to serve large numbers
of guests may be severely limited.
If there is any question about equipment capacity, an equipment
specialist can usually provide the correct answer. An equipment
manufacturer, dealer, designer, sales representative, or leasing company can
usually help you estimate your facility’s capacity and recommend minor,
inexpensive changes that can increase it significantly. The chef may also be
to offer useful suggestions. If your facility is large enough to have an
engineer, he or she may also be helpful.

Labor
Some menu items are very labor-intensive, especially those made from
scratch in the facility’s kitchens. It is not unusual for payroll costs to be as
much as a third or more of a meal function’s total price.
Self-Instructional Material 69

Unit-2
Advanced Food & Beverage Payroll is expensive in the foodservice industry. There are many labor
Production –II costs that are not readily apparent. To say the least, there is a great deal
Notes of pressure in our industry to hold the line on payroll costs. Unfortunately,
this puts you in a very awkward position when planning the menu. To
control payroll, you may need to purchase more convenience foods, reduce
menu options, eliminate menu items that require a great deal of expensive
expertise to prepare and serve, or charge the client more. It is not an option
to schedule fewer servers or to compromise on other services.
The director of catering must stay within his or her payroll budget,
but it is equally important to avoid alienating guests. Instead of cutting
labor to the bone and possibly incurring the customer’s wrath, it is much
better to charge the client a modest labor surcharge so that the meal can
be prepared and served professionally. If you believe that a labour surcharge
is a client’s best option, you should suggest it and plan for it in advance;
it should not be a last-minute consideration.

Matching Food and Wine

Generally speaking, delicate, less flavorful foods should be served with
white wines. Red meats, pastas with meat and tomato sauce, and other
strong-flavored foods should be served with red wines.
Some wine lists are not based on the color of the wine. A list may note
wines according to their degree of sweetness, lightness, alcoholic strength,
or other relevant factors. In fact, it is a good idea to have many wine
options available for a client’s selection.
The catering sales representative should be prepared to suggest food
and wine combinations to clients. Because many people are unsure of these
selections, it is important to help them make the right choices. Some wine
companies provide assistance to food-service professionals, sending a
company representative to your establishment to help you pair all of your
wines and foods. These purveyors will usually pair all wines, not just those
you purchased from them.
Some clients have personal preferences that may interfere with selecting
appropriate wines for the meal. For instance, a client may want to serve
red wine with fish. If so, the catering executive should persuade him or
her to have alternative wines available; otherwise, some guests may not
embrace this unconventional pairing and think that the caterer is
incompetent. Furthermore, some guests cannot tolerate the histamines and
tannins in red wine (which can upset some people’s stomachs); they will
appreciate having a choice.

Entertainment Value
Some menu items lend themselves to entertaining displays in the
dinning room. For instance, action stations are very popular. Seafood bars
and other similar food stations are attractive and tend to generate
70 Self-Instructional Material

Unit-2
enthusiasm among guests. And flaming dishes, when prepared safely, are Outdoor Catering
always well received by the dining public.
Any form of entertainment is bound to be expensive. For instance, the Notes
aforementioned examples can be very costly. They involve considerable
setup and teardown work, labor hours, and labor expertise, all of which
can strain a client’s budget.

Menu Trends
It is important to keep up with trends, but it is equally important to be
able to differentiate between a trend and a fad (or “craze”). Trends seem
to be more permanent. They are like roads, providing direction—a way to
go. Fads, on the other hand, are like highway rest stops, which appear and
fade away along the route.
The move to a healthier diet is a trend. Significant numbers of people
want less fat, salt, and sugar in their diets. Chocolate is a trend. Many
persons who eat healthfully all week reward themselves on the weekend
with rich, gooey chocolate desserts.
Nouvelle, Cajun, Southwest, and spa cuisines were fads. Although
grilled food is a trend that is still with us and thriving, mesquite grilling
was a fad. Complicating matters is the possibility that a certain style can
be popular in one part of the country and disdained in others. It may take
a fad or trend started in California a long time to catch on in the Midwest.
Menu planners, trying to lead the pack, often take a chance. For instance,
someone had to get on the cutting edge and introduce goat cheese pizza
with sun-dried tomatoes. At the other extreme, if you are risk averse, you
may be classified as a laggard or someone woefully behind the times. Some
chefs, trying to make a name for themselves, come up with outlandish
combinations such as lamb chops dipped in Japanese tempura batter and
fried, then set afloat on Italian-style tomato sauce with Moroccan spices.
This is an example of good ingredients being manipulated to create
unnatural combinations. Most facilities take the middle ground by staying
close behind the leader.

Style of Service
The style of service clients want often influences the types and varieties
of foods the menu planner can offer. For instance, foods that will be passed
on trays by servers during an afternoon reception must be easy to handle.
They must also be able to hold up well. In this case, sauced items that can
drip should not be served, but easy-to-eat finger foods would be
appropriate.
The service styles that can be used for a catered meal function are
discussed in the follow paragraphs.

Self-Instructional Material 71

Unit-2
Advanced Food & Beverage Reception
Production –II
Light foods are served buffet-style, displayed on a table, or are put on
Notes trays in the kitchen and passed by servers. Guests usually stand and serve
themselves. They normally do not sit down to eat. These events are
sometimes referred to as a “walk and talk.” Food is “finger food” and/or
“fork food”. It is inappropriate to serve food that requires a knife.

Butlered Hors d' Oeuvres

Food is passed on trays by servers. Guests serve themselves, using
cocktail napkins provided by the server. This is a typical style of service
used for upscale receptions. This style of service is appropriate only for
finger food.

Buffet
Foods are arranged on tables. Guests usually move along the buffet
line and serve themselves. When their plates are filled, the guests take them
to a dining table to eat. Servers usually provide beverage service at
tableside. A very elegant buffet would have servers carry guests’ plates to
their tables for them.

Action Station
Similar to a buffet. Chefs prepare and serve foods at the buffet. Items
that lend themselves well to action-station service include work stations,
mashed potato bars, fajitas, pastas, grilled meats, omelets, crepes, sushi,
flaming desserts, and spinning salad bowls. These stations are sometimes
called “performance stations” or “exhibition cooking”.

Cafeteria Service
Similar to buffet. Guests stand in line, but do not help themselves. They
are served by chefs and/or servers and sometimes use trays to carry their
food selections to the dining tables.

Plated Buffet
Selection of preplated foods, such as entrées, sandwich plates, and salad
plates, set on a buffet table. They may also be placed on a roll-in (i.e.,
rolling cart) and then moved into the function room at the designated time.
Because the food is presented on individual plates, trays are usually used.
This is a particularly good idea for groups who want “working” meals.

Plated (American)
Guests are seated. Foods are preportioned in the kitchen, arranged on
plates, and served by servers from the left. Beverages are served from the
right. Used dishes and glasses are removed from the right. This is the most
functional, common, economical, controllable, and efficient type of service.
However, if servings are plated too far in advance, the individual foods
can run together, discolor, or otherwise lose culinary quality.
72 Self-Instructional Material

Unit-2
Family-Style (English) Outdoor Catering
Guests are seated. Large serving platters and bowls are filled with
foods in the kitchen and set on the dining tables by servers. Guests help Notes
themselves from a lazy Susan or pass the foods to each other. Occasionally,
a host carves the meat.

Preset
Food is already on the dining tables when guests are seated. Because
preset foods will be on the tables for a few minutes before they are
consumed you must preset only those that will retain sanitary and culinary
quality at room temperatures. Most common are bread and butter, but often
the appetizer will be preset as well. For lunches with a limited time frame,
salad and dessert will occasionally be preset.

Butlered Table Service

Foods are presented on trays by servers, with utensils available for
seated guests to serve themselves (often confused with Russian service).
Sometimes used to describe tray passed hors d'oeuvres at receptions.

Russian (Silver) Service

Guests are seated. Foods are cooked tableside on a rechaud (portable
cooking stove) that is on a gueridon (tableside cart with wheels). Servers
put the foods on platters and then pass the platters at tableside. Guests help
themselves to the foods and assemble their own plates. Service is from the
left (often confused with French cart service).

Banquet French Service

Guests are seated. Platters of foods are assembled in the kitchen.
Servers take platters to the tables. Guests select foods, and the server, using
two large silver forks in his or her serving hand (or silver salad tongs if
the forks cannot be coordinated with one hand), places the foods on the
guests’ plates. Each food item is served by the server from platters to
individual plates. Guests are served from the left.

French Cart Service

The type of French service that is used in fine-dining restaurants but
not usually in a banquet setting. Guests are seated. Foods are prepared
tableside. Hot foods are cooked on a rechaud that is on a gueridon. Cold
foods are assembled on the gueridon. Servers plate the finished foods and
serve them to guests. This is the only style of service in which food is
served from the right. Some foods, such as desserts, are already prepared.
They are displayed on a cart, the cart is rolled to tableside, and guests are
served after making their selections.

Hand Service
Guests are seated. There is one server for every two guests. Servers
wear white gloves. Foods are preplated. Each server carries two servings

Self-Instructional Material 73

Unit-2
Advanced Food & Beverage from the kitchen and stands behind the two guests assigned to him or her.
Production –II
At the direction of the captain or maître d’ hôtel, all servings are set in
Notes front of all guests, or dome covers are removed, at precisely the same time.
This procedure is followed for all courses. This is a very elegant style of
service that is sometimes used for small gourmet meal functions. It is
sometimes called “service in concert”.

The Wave
This is a method of serving whereby all servers start at one end of
the function room and work straight across to the other end. Servers are
not assigned workstations. In effect, all servers are on one team, and the
entire function room is the team’s workstation. The wave is typically used
in conjunction with plated and preset service styles. Large numbers of
guests can be served very quickly.
There is a good deal of confusion between butlered, Russian, banquet
French, and French cart service. The authors had difficulty in determining
the exactly correct interpretation after talking to many caterers around the
country. The key is that you and your client have the same understanding
so that there will be no surprises. If clients are not knowledgeable about
service styles, the catering sales representative may wish to explain some
of them so that they can make informed choices. Of course, you should
describe only those service styles your staff is equipped and trained to
comfortably execute properly. Moreover, when pointing out service options,
you must inform clients of any extra labor charges associated with them.
The service style plays an important role in the success of a catered
event. Clients can choose a style that may be less expensive (such as preset)
or can splurge with French or Russian service. Furthermore, some service
styles (such as action stations) are quite entertaining and can contribute
significantly to guest satisfaction.
For variety, you can mix service styles during a single meal function.
For instance, you might begin with reception service for appetizers, move
into the banquet room where the tables are preset with salads, rolls, and
butter, use banquet French service for the soup course, use Russian service
for the entrée, and end the meal with a dessert buffet.

74 Self-Instructional Material

Unit-2
 3 BANQUET PREPARATIONS Notes

INTRODUCTION
The word Banquet literally means sumptuous feast. Banquets are arranged
to cater for a large number of people. It may be in honour of a visiting
guest, dignitary, birthday or marriages.
‘Banqueting’ is a somewhat outdated term that includes many different
kinds of Food & Beverage service. Banquet arrangements may be as simple
as a boardroom lunch served for 10, or as elaborate as a theme buffet with
entertainment for 600 guests. What all banquets have in common is that
they are designed to meet the specific needs of a particular client, rather
than the general requirements of the dining public.
The need for a banquet arises because of:
1. Space problems
2. Lack of kitchen equipments
The Banqueting department is often an important source of profit for
hotels, clubs and restaurants, and may serve to promote the image and
prestige of the hotel in the wider community. A hotel chosen to cater the
Lord Mayor’s Gala Dinner can expect to gain valuable mention in the local
media and cultivate a reputation for quality and service. The guest list at
such a function may include many people who make decisions about where
other dinners, conferences and seminars will be held. It pays, therefore, to
do such events well, and encourage a steady stream of business in the
future.
One of the attractions of banqueting, for the professional, is that the
costs of the event can be measured and predicted. Knowing in advance the
income for a given dinner, it is possible to predict menu cost, labour cost
and overhead cost, so that a reasonable profit is assured. No sensible
restaurant will turn down a group booking, even if the menu price has to
be negotiated, because a modest guaranteed profit is better than a higher,
but less certain, return. A banquet is, essentially, a group booking, and you
have the advantage of talking to your client in advance to determine exactly
what they require.

TYPES OF BANQUETS
Depending on the nature and solemnity of the occasions, banquets may be:
(a) Informal

Self-Instructional Material 75
Advanced Food & Beverage (b) Semi-formal
Production –II
(c) Formal
Notes
Informal Banquets
No set plan of seating is followed here. There is no top table, and
service is indiscriminate of sex and rank. Small parties like after-work
parties, small celebrations for a birthday or a promotion, an informal
meeting, a family gathering or a private dinner party may be handled by
the restaurant staff and use a part of the restaurant or a private dining
room, if this is available. The only difference from normal restaurant service
would be a prearranged menu and a set time for the group’s arrival. This
sort of small function is usually easy to arrange at short notice and can
generate a useful profit for the restaurant. Care must be taken, however,
that clients are treated as special guests, rather than as an obstruction in
the way of normal operations. One staff member may be to assigned to
look after a group of up to 20 people, if he or she can call on assistane
from time to time. Larger groups will require more staff, according to the
menu and beverage arrangements.
Dining Clubs and Service Organisations: Regular custom for a bar or
restaurant may be encouraged by the formation of a dining club, whose
members are offered special discounts or benefits when using the facilities.
The club may be formed of patrons with a common interest (such as
doctors, golfers, business women or lawyer or regular customers) (such as
business travellers, tour leaders or airlines crew members) who may
take advantage of regularly scheduled events (a chef’s table on the first
Monday of every month, for instance). Service clubs such as Rotary, Lions,
Apex or Zonta may be encouraged to hold regular luncheons or dinners
with a simple menu and a competitive price. Arrangements for these events
may be handled by the banquet offices, or directly with the restaurant
manager.
Cocktail Parties: A cocktail party is the service of drinks to a group
of people, usually for a set time, often accompained by a selection of finger
foods. It is one of the most commonly requested functions. An elaborate
cocktail party may cost more than a sit down dinner. The important
considerations are the size of the area allocated, adequate food, enough staff
to make sure that the guest are served promptly and frequently and specific
set of instructions regarding what will be served and how much of it.
Beverages may be limited to beers, wines and soft drinks, or extended
to include standard spirits or cocktails. The latter may prove expensive for
the client, since guests offered an open tab and a well equipped cocktail
bar are inclined to indulge themselves. It is good business practice to ensure
that the customer is given a close estimate of what the function is likely
to cost so that limits can be agreed on without embarrassment.
76 Self-Instructional Material

Unit-3
 The Banquet Manager, or the Food and Beverage Manager, should Banquet Preparations
explain clearly to the client what consumption can be expected, and how
the choice of beverages will affect the final bill. As a rule of thumb, guests Notes
at a cocktail party can be expected to consume two drinks in first half hour,
and then another drink every half hour. A party that extends beyond two
hours will record increasing consumption, as the ‘serious drinkers’ remain
and get into full serving. Food is an important factor, and the client should
be encouraged to offer substantial hors d’oeuvres, especially for a long
cocktail party. This helps to control beverage consumption and promotes
responsible behaviour.
On the operational side, it is important that the bar is well stocked
and well stuffed. Guests forced to wait for a drink acutally increase their
consumption rather than the reverse. Food should be attractively presented
and supplemented by tray service, to ensure that all guests are regularly
served. A struggle to reach a central buffet through a crowd only increases
consumption and is a common source of complaint. Though a cocktail party
is usually a stand-up affair, limited seating should be provided for the
elderly and the infirm.
Two skilled banquet bar staff can be expected to deal with a group of
up to 160 without cocktail and floor staff should be assigned at the rate of
one for every 40 guests. Tray service from the bar is the most efficient
method of distributing drinks. If guests go directly to the bar, or cocktails
are offered, bar staffing must be increased. While floor staff may be able
to handle food as well as drinks, it is useful to have one staff member per
80 guests assigned. Sobly to food, serving it, collecting empty plates and
debris tidying the buffet and so on.

Semi-formals
Product Launches: Companies often hire a function room to present a
new range of products or promote a sales campaign. This could be an
elaborate and expensive launch of a new automobile, or a low key sales
presentation for a line of cosmetics. Food and beverage service will be
tailored to suit. A lavish affair will be treated like any other large banquet,
a low key event may be handled by keeping an account open at the bar
end sending a beverage server into the room every 20 minutes or so.
Requirements for staging, displays, wall fixings, lighting and directional
signs should be discussed well in advance, and checked when the client
arrived.
Meeting, Forums and Seminars: Meetings are assemblies for
discussions. Various types of meeting are organised for different customers
at hotels. Many terms such as seminar workshop, forum, symposium, clinic,
conference, summit, colloquium and lecture are given for the various type
of meetings, but when compared, it appears that most types of meeting are,
in fact, quite similar.
Self-Instructional Material 77

Unit-3
Advanced Food & Beverage These events may run for one day or more. Organisers may require
Production –II classroom seating (table set in rows in an open square or in a U-shape) or
Notes theatre style seating. Further requirements may include slide, video or
overhead projectors, sound systems, recording facilities, television monitors
white boards and the like. Depending in the number of people attending,
meal service may be in the restaurant or in a separate function room. Coffee
may be served midmorning and midafternoon, and a cocktail party may
be requested at the end of the business session. Water, pens, writing pads
and mints are usually provided at the workplace setting.
This sort of function is often expensive for the client to arrange, so
there will be little tolerance for microphones that do not work, rooms
incorrectly set or lunches that run late. Long before the arrival of the
meeting organiser, you will have confirmed an exact running schedule with
the client’s office, so that there are no misunderstanding about what is
expected. It is vital to keep in close contact with the client to see that all
requirements are not promptly and efficiently. For a larger meeting, one or
more staff may be assigned to the room for the duration. It is important
that all hotel staff are aware of the function, so that they may avoid
disturbing a meeting with loud noises, cleaning machines and goods
delivery during the sessions.

Shows and Special Events

The hotel, club or restaurant may promote a popular entertainer, a
Christmas dinner, a Mother’s Day brunch or a Melbourne Cup Day
luncheon. These events put the banqueting facilities of the property to good
use, and can provide a welcome boost in a period of low occupancy or
quiet trading. In this case, the whole project is the responsibility of the Food
and Beverage department from the initial concept through menu design,
advertising, ticket-selling table layout and services. Decisions will be needed
on a budget for entertainment, whether a buffet or sit down meal is
appropriate, what market you expect to reach, and the ticket price. If results
are recorded promptly after the event, the figures will provide an invaluable
reference for when you plan next year’s event.

Conferences and Incentive Tours

Conferences and incentive tours form a growing sector of the market
for larger hotels and resort properties. They usually run for more than one
day and call on every facility the hotel has to offer. Guests generally stay
in house and take most of their meals there. Large incentive groups may
exceed 1000 pax, and these demanding projects will require meticulous
planning, numerous checklists and dryness, several layers of fall-backs, well
trained and well briefed staff and regular planning sessions with the client.
There may be requirements for spin-off functions meetings at short notice,
hospitality suites, communications equipments, secretarial services or

78 Self-Instructional Material

Unit-3
entertainment. There is no more rigorous test of a hotel’s professionalism Banquet Preparations
and efficiency under pressure than a major conference or incentive group
with a three or four day program of events. Notes
The Food & Beverage Manager plays a major role in this. Obviously,
the coordination of all food and beverage service is your business, but you
may also be called upon to find a lighting crew. Supply a crane to move
displays, set up dressing rooms for performers, arrange printing of
programs or locate an inflatable Kangaroo. You will be responsible for the
smooth functioning and timeline of dozens of separate operations. You must
of course, be involved with every stage of the planning from the vary
earliest approaches to th last airport transfer.
A major event of this kind tests and training and staff development
your hotel has practised for many months. It will require an organised
mind, an ability to plan things in fine detail many weeks before they
happen, and steady nerves. Knowing the precise limits of what the staff,
the equipment and the facilties can handle is a prerequisite for successful
planning.

THEME BANQUETS

Tour Meals
In a hotel or resort with a high proportion of tour bookings, the Food
and Beverages department may find it easier to make banqueting
arrangements for large tour groups, rather than rely on the restaurant
facilities to cope with the strain. This is a matter that requires delicate
handling, since some tour companies are sensitive to suggestions that their
tour members be treated any differently from full–tariff, independent
travellers. However if the arrangements for a tour meal are put forward
as better, more creative or more efficient than standard à la carte service,
the tour leader may accept readily. Examples are a barbeque meal with
entertainment, a ‘theme’ buffet, or exclusive use of a particular area. When
a tour group meal is handled as a banquet, staffing can be scheduled as
required, table resets will be minimised, service can be more personal, and
deadlines for group transfers, tours and so on will not be affected by other
hotel guests using the restaurants. Another option is to offer exclusive use
of a restaurant (the grill room, for instance) at a time when it would not
otherwise be open for service (say breakfast or lunch).

Theme Buffets
The fashion for ‘theme’ buffets has been with us since Roman times,
but in the modern era hoteliers like César Ritz understood how
showmanship, combined with Food & Beverage service, could prove
irresistible to the public. A theme buffet may offer foods native to a
particular country (Spain, Japan, Hungry or England, for instance) or in a
Self-Instructional Material 79

Unit-3
Advanced Food & Beverage particular style (such as seafoods, bush foods or carvery). The function room
Production –II may be decorated with elaborate props or sets, or perhaps provided with
Notes entertainment. At the most ambitious end of the spectrum the sky is the
limit. A Chinese banquet might be accompained by dragon dancing and
fire works, a Fantasy dinner might involve professional actors, dancers and
a Hawaiianluau; a Christmas in June theme could include a pantomine
performance and a visit from Santa Claus. Particularly in the incentive
market, this kind of food-as-entertainment event is very popular. Even in
a smaller property, a reputation gained for staging creative and unusual
events will practically guarantee more business down this line.

Weddings
A traditional market for hotels and clubs is the wedding reception, a
formal affair at which the family may rely heavily on the hotel for the
correct order of events, suitable table settings, floral decorations, the
wedding cake, limousine hire and photography. Planning begins some
months before the event, with an approach (usually by the prospective bride
and her mother) for an estimate of costs and suggestions for a menu. The
sale is often made at this point, if the prospective clients enquiry is handled
courteously and professionally. Each wedding reception is a unique event.
The client may have little experience of dealing with catering arrangements,
and feel somewhat out of her depth. Planning a wedding involves dozens
of choices for the bride, from the colour of the bridesmaids gowns to the
names on the invitation list. The salesperson should steer the client carefully
through the decisions that affect the hotel, gently suggesting the most
suitable choice of menu, room decoration, beverage arrangements and so
on. Weddings are highly subject to fashion, so you will need to keep up
with changes through the popular and trable press.

Outside Catering
The most demanding jobs, Food and Beverage department can
undertake are those at outside locations, where the equipment and facilities
are limited to what can be transported to the site. A champagne breakfast
at the local racecourse, a ground breaking party or new building site or a
luncheon in the Botanical Gardens will require a great deal of careful
planning. You may have to arrange supplies of power, water, lighting and
seating, or a marque or other temporary structure. If the event includes
entertainment, you may be responsible for providing the stage sound disk
and PA system. It is not enough to presume than the Executive Chef will
look after the food preparation, or that the entertainers will provide their
own equipment. The Food and Beverage Manager must take an active
managerial role to ensure that all arrangements are checked, working and
double-checked before the event. You may employ a skilled sound
technician to set up the PA system, but if the microphone fails during the
key not speech, all eyes will turn to you. Experience in this field is vital,
80 Self-Instructional Material

Unit-3
since it goes well beyond the normal requirements of food and beverage Banquet Preparations
service. We have to learn the need to understand how large and complex
events can be broken down into a series of steps and snacklists, and how Notes
delegation of responsibilitity can work to your advantage.

Banquet Sales
It is not enough to run a banqueting department passively, waiting for
customers to approach the restaurant, club or hotel with a request for quote.
An active marketing plan will include a complete calendar of local events,
a list of individuals and companies regularly involved in planning functions,
and a schedule of holidays and special events for which the establishments
will promote its own functions. In larger properties, it will be necessary
for the hotel to be represented when national or international promotions
are planned. Good relations with the Visitor’s Bureau are important, as are
contacts within the Chamber of Commerce, the local Council, the state
Government tourism department, service clubs, sporting organisations,
professional associations and so on.
Banquet sales staff will be asked hard questions about room capacities,
menus, turnaround times, equipment and layout. It is vital they know what
they are talking about and have accurate information to hand. A complete
set of room dimensions with access points, door widths and ceiling heights
should be part of your banquet sales kit, along with menus, wine lists of
equipment available (in house and for hire), seating capacity of each room
(whether it is a theatre-style or classroom–style set up, or set up for a
cocktail party, buffet dinner or sit down dinner) and any other services
available (such as airport transfers, tour arrivals, desk, fax or computer
facilities or projection equipment).

Banquet Requirements
(i) Number of people at top table ascertained.
(ii) Number of courses on the menus decided.
(iii) Minimum requirement of 27'' per cover requirement for a 3 or 4
course dinner.
(iv) A distance of 3 feet separating the top table and the rest of the
sprigs.
(v) A distance of 6 feet allowed for between 2 sprigs. This includes the
1½ feet each for the chairs at each sprig, and 3'' between the chairs.
(vi) The menu is planned keeping the following factors in mind:
(a) Nationality of the guest, for e.g., or chinese guest would prefer
Salade. Orientale, Tempma (Fried fish mandarin) Chowmin or
Spring Rolls.
(b) The cost of the dish
(c) The price per head
(vii) There is no choice offered in a banquet menu except for vegetarians.
Self-Instructional Material 81

Unit-3
Advanced Food & Beverage Staff-Requirements
Production –II
This largely depends on the under of people to be served.
Notes (a) 1 waiter serves 6-8 covers, he may even serve 10.
(b) 1 wine waiter serves 20 persons.
(c) There is 1 head waiter for every 10 waiters.
(d) Normally, the waiter force required is about 40.
(e) A Toast master. After the sweet course all the waiters, except the
wine waiters retire from the banquet hall. A toast is proposed by the
guest of honour, usually the toasting drink is champagne.
The Toast-Master announces the toast and is expected to know the
name, rank and nationality of each dignitary.
(f) A master of ceremonies who entertains everyone with his wit and
eloquence and control’s all the activities in the hall.
(g) Sometimes interior decorators, orchestras are hired.

MENUS
There is a varied choice of menu within a wide price range, with special
menus available for occasions such as wedding, 21st birthday parties, New
year’s Eve and so on. As function are booked up months in advance special
care is taken with regard to foods in season. The minmum number of
courses are usually four plus coffee. These are made up by:
1. Hors d' oeuvres or a substitute – this is more popular today, but
extra courses such as entrees, and savouries may be added. A
combination of these course can be made to suit the guests
requirements.
2. Fish
3. Meat/Chicken
4. Sweet
5. Coffee
(Purpose of a Meal Function)
One of the first things to consider when planning a meal function is
the clients reason for hosting it. Does the client want a meal function
primarily to satisfy hunger? Create an image? Provide an opportunity for
social interaction and networking? Showcase a person, product, and/or
idea? Present awards? Honour dignitaries refersh convention attendees and
resharpen their attention? Provide a receptive audience for program
speakers? Keep people interested in other non food activities? Increase
attendance at conventions?
The list of reasons is endless. The catering executive, however, should
query the client about menu.

82 Self-Instructional Material

Unit-3
PRODUCTION PLANNING Banquet Preparations

Production and service planning must be correlated with client need to

ensure smooth-running functions, satisfied guests, and fair profit. All factors Notes
must be evaluated so that the appropriate plans can be developed and
implemented. Coordination is vital. Attention to detail essential. And every
detail is critical. You cannot take anything for granted.
A production plan lists the types and amounts of finished foods and
beverages needed, when they must be ready, and when they should
produced. It also includeds set-up timing and procedures. The chef and
banquet manager must have copies of the banquet event orders (BEOs) so
that they can incorporate them into the daily production and work
schedules.

Quantity of Food Needed

The chef has to requisition foods from the storeroom. If a member of
the kitchen staff needs something unusual that the catering operation does
not normally carry in stock, he or she will have to prepare a purchase
requisition a few days before the meal function and give it to the
purchasing department. The purchasing agent will then have enough time
to shop around for the product and get the best possible value.
The amount of food that must be requisitioned and produced depends
primarily on the following:
• Number of guests expected
• Style of service
• Expected edible yields
You should plan to prepare enough foods to handle the guaranteed
guest count, plus a set percentage above that amount. Generally speaking,
if the guarantee is 100 guests, plan for 10 per cent more; if the guarantee
ranges from 100 to 1,000 guests, plan for 5 per cent more; and if the
guarantee exceeds 1,000 guests, plan for 3 per cent more.
If the guests are having a sit-down, preplated meal, it is less difficult
to compute the food requisition amounts because you can control the
portion sizes. For instance, if the main course is roast bottom round of beef,
the serving size is 6 cooked ounces, and the expected edible yield
percentage for the raw roast beef is 75 per cent, you will need to requisition
approximately 55 pounds of raw beef for a party of 100 guests. Fifty-five
pounds will serve 110 guests, 100 plus an extra 10 guests. The calculations
are as follows:
1. Divide serving size by edible yield percentage. This will tell you how
much raw product you need per serving.
6 ounces/.75 = 8 ounces
Self-Instructional Material 83

Unit-3
Advanced Food & Beverage 2. Divide 16 ounces by the amount of raw product needed per serving.
Production –II This will tell you the number of edible servings you can get from
Notes one raw pound of beef roast.
16 ounces/8 ounces = 2 servings
3. Divide the number of guests by the number of edible servings per
raw pound. This will give you the amount of raw beef roast you
must requisition.
110 servings/2 = 55 raw pounds
If you plan to use reception and/or buffet service for a meal function,
it is more difficult to determine the amount of foods to requisition and to
produce. There are some rules of thumb, however, that can help you made
a reasonable estimate. For instance, at a reception where foods are displayed
on buffet tables, guests will generally consume approximately seven
hors d'oeuvres during the first hour of a reception, and fewer during the
succeeding time.
Another rule of thumb suggests that guests will typically consume
much less if there is a lot of mandatory “socializing,” forcing them to visit
and rub shoulders, thereby keeping them away from the food trays.
Another rule of thumb suggests that blue-collar persons will eat and
drink more than white-collar and pink-collar employees.
Still another rule of thumb notes that if you crowd people into a room,
they tend to eat and drink less than if they have more space to roam
around. A crowded room makes it more difficult for guests to revisit the
buffet tables.
As discussed earlier, the way you display your foods on a buffet table
will encourage or discourage overconsumption. For instance, putting the less
expensive items up front, the more expensive items farther back, and having
chefs portion and serve some of the entrées can give you an extra margin
of control.
In some cases, you may not be very concerned if you overproduce
foods for a buffet. For instance, if you can get the client to agree to select
the same menu items that are used in your other food outlets,
overproduction is no problem because you can recycle any leftovers. If the
menu items cannot be recycled, either you must be a good estimator or you
will have to increase your competitive bid price for the catered meal
function to take into account the additional food costs. This is even more
stressful to accomplish if you have a policy that absolutely forbids any food
stock-outs.
Unfortunately, it is very difficult to make an accurate determination
of the amount of food to requisition and produce when you are dealing
with self-service buffets and receptions unless you sell foods by the
piece and clients agree to purchase a set amount. For that matter, even per-

84 Self-Instructional Material

Unit-3
person pricing can be based on specific amounts and types of food items Banquet Preparations
offered.
If there are no restrictions on a self-service function, however, you Notes
cannot compute reasonably accurate estimates unless there is a great deal
of relevant historical data upon which to base them. Even if you do take a
lot of time to estimate your needs, you have limited control over the serving
sizes. As a result, you must always add a margin of safety to avoid food
stock-outs.

Food Pre-preparation
Food pre-preparation (i.e., pre-prep) activities are generally performed
a day or more before the meal function. They include all the food
production steps that can be performed ahead of time that will not
compromise the quality of finished menu items. For instance, if the menu
calls for vegetables and dip, a pantry person can prepare these items the
day before and refrigerate them. Or if the menu calls for an egg action
station, a cook can pre-prep the egg mixes, dice the vegetables, and lay out
the bacon on sheet pans the night before.
In general, the larger the function, the more pre-prep that must be
done. For instance, a banquet of 5,000 prime rib dinners may require you
to start pre-plating the meals several hours in advance and putting them
in a hot cart. You would start out plating the rare portions, and end up
plating the well-done portions. Alternately, you could plate the cooked meat
cold the day before, hold under refrigeration, and heat, sauce, and garnish
prior to serving.
Some caterers have adopted the sous-vide form of pre-preparation. This
involves the production of finished or semifinished menu items about a
week or more before they are needed. After they are produced, the foods
are then vacuum packed and stored in the refrigerator until needed.
Commercially prepared sous-vide products are also available.
Sous-vide production has expanded the number and types of menu
items that can be pre-prepared. For instance, if you have a party next week
and grilled salmon steaks will be on the menu, today you can sear, season,
vacuum package, and then cook them in their plastic pouches. When done,
the individually packaged steaks must be cooled rapidly and stored in the
refrigerator. A few minutes before service, you reheat and plate them.
Sous-vide offers several culinary advantages. For instance, grilled salmon
steaks can be cooked in their own juices and seasonings and several of
them can be served at one time. Following normal cooking procedures, you
would be unable to serve grilled salmon steaks to a large group of people
while simultaneously maintaining quality control.
Unfortunately, sous-vide procedures can contribute to food-borne illness
if they are not monitored closely. Sanitation is extremely important when

Self-Instructional Material 85

Unit-3
Advanced Food & Beverage food is vacuum packaged. If harmful bacteria are left in the package, some
Production –II guests consuming the food may become ill.
Notes The menu planner should try to include as many pre-prep items as
possible. This makes it much easier to plan food production. It gives you
more control over work schedules and allows you to utilize production
labor more efficiently. It also ensures that the correct amount of foods will
be available when it is time to prepare the finished products.

Food Preparation
Food preparation (i.e., prep.) activities are performed just prior to the
point of service. For example, your preparation schedule for hot foods
should dovetail with your guest-service schedule. You would not want to
produce these products too far in advance, or they will lose culinary quality.
Nor would you want to produce them to customer order, as this will slow
service.
A good food production schedule combines the pre-prep and prep
activities. For instance, if you have a baked chicken item on the menu, you
can do some pre-prep work the night before, such as washing the products,
seasoning them, and laying them out on sheet pans. About an hour or so
before service, you will prep them, that is, put them in the oven to cook.

Finish Cooking
Finish cooking involves cooking to guest order. For instance, the chef
must wait for a guest to order a rare steak; he or she does not prep it in
advance.
Finish cooking is the most difficult part of the food production plan.
It is also the most labor-intensive. You must schedule a lot of worker hours,
and the worker hours must be provided by highly skilled food handlers
who can work under the demanding conditions that accompany most
finish-cooking activities.
For instance, a chef working at an egg action station must be quick,
efficient, and accurate. He or she will normally be producing two or three
guest orders at a time and will need to remember them, as well as those
that are coming in from other guests waiting in line.
Of course, some finish cooking is easier than others. For instance, with
a roast beef item, you can pre-prep the roast the night before, prep it two
or three hours before service, and finish cook it—carve and serve it—to
customer order. In this case, the finish cooking involves a relatively easy
task.

Food Workstation Setup

Action stations, serving lines, and buffet tables must be set up prior
to service. In some catering operations, the kitchen staff has this
responsibility, whereas other facilities split the work between the kitchen
86 Self-Instructional Material

Unit-3
and service staffs. For instance, cooks may be responsible for setting up the Banquet Preparations
serving lines in the kitchen or in the service corridor and for setting up
the action stations, and the kitchen and banquet setup crews together set Notes
up the buffet tables. In general, the kitchen handles the foods and the
service staff handles the table setups.

Replenishing the Food Workstations

The kitchen is normally responsible for replenishing the food supplies
on buffet tables, action stations, and serving lines. Usually a food runner
is employed to handle this task. In some cases, however, the service staff
may take on this duty. For instance, the kitchen crew may be responsible
for stocking backup foods in hot carts and delivering them to a service
corridor. A food server can then be assigned to replenish depleted food
workstations with foods taken from these hot carts.
Employees assigned this responsibility typically must do more than
merely refill serving containers. They must be able to anticipate customer
needs, combine half-empty pans and make the combination appear as
attractive as any other container, and react to the chef’s last minute
instructions. They may also have to pitch in and help keep buffet tables
and landing spaces clear of soiled tableware and trash.

Number of Food Production People Needed

Food production differs somewhat from food service in that food
handlers usually have responsibility for food production throughout the
catering operation. They may also be responsible for food production in
other restaurants. For example, catering in a hotel or club may be part of
the central kitchen’s duties; handling the catered meal function may not be
its only duty. Whereas the banquet service staff concentrates solely on the
scheduled meal function to which it is assigned, the typical food handler
must juggle many tasks.
It is therefore a bit more difficult to determine exactly how much food
production labor is needed for a particular meal function. On one hand,
the cooks on duty in a restaurant outlet may be able to handle the entire
catered event along with their other responsibilities. On the other hand, a
catered function may require a completely separate kitchen crew. For some
meal functions, you may not have any additional variable labor costs; yet
for others, the food production payroll will be a significant portion of total
expenses.
In general, the number of food production work hours needed for a
catered event will depend on the following:
• Number of guests.
• Amount of time scheduled for the catered event.
• Applicable union and company personnel policies.

Self-Instructional Material 87

Unit-3
Advanced Food & Beverage • Type of service style used. For instance, action stations require more
Production –II production labor, whereas the typical buffet that offers only
Notes standardized menu items will need less.
• Amount of convenience foods used. Processed foods are less expensive
to prep and serve. You need fewer labor hours to reconstitute them.
You also avoid expensive labor expertise because the products require
less skill to handle. However, their purchase prices are usually very
high because of the built-in labor and energy costs that the
manufacturer must capture.
• Amount of scratch production. This is the opposite of convenience food
usage. The closer a food ingredient is to its natural state, the lower
its purchase price. A significant amount of scratch production results
in a low food cost. However, you will end up with a high labor cost
inasmuch as you take on all of the pre-prep and prep burdens. If
the local labor market is tight, the resulting labor cost incurred may
be prohibitive.
• Amount of finish cooking needed. Too much finish cooking wreaks
havoc with a food production labor budget. If the client wants a
great deal of foods perpared this way, chances are that he or she
must be willing to pay a handsome labor surcharge.
• Type of menu items offered. Some products take more time to pre-prep
and prep. For instance, it takes more time to produce meat loaf than
roast beef, vegetable soup than onion soup, and gallantine of capon
than roast duckling.
• Number of last-minute requests. Flexibility is one of the hallmarks of
a successful catering operation. You must be flexible enough to
accommodate some unscheduled requests. For instance, you should
be ready to produce one or two vegetarian meals at a moment’s
notice. Ideally, clients will inform you well in advance about special
needs; however, chances are that there will be at least one guest
requesting an off-menu item at the last minute.
• Number of special diets. It can take almost as long to produce two or
three special diets as it does to take care of 50 standard guest meals.
If you know about these needs in advance, you can be ready for
them. Furthermore, once you start producing a different menu item
for each guest, you immediately lose the labor and food cost
advantages enjoyed by catering as opposed to regular restaurant food
production and service.
• Accuracy of mealtime estimates. It is not unusual for a meal function
to start late and end late. This, unfortunately, may result in overtime
premium pay for some production staff. It also can require overtime
premium pay in other departments, such as house-keeping and
convention service in hotels, because their work schedules may be
thrown out of line.
88 Self-Instructional Material

Unit-3
 When catered functions run behind schedule, you must expect to incur Banquet Preparations
a higher labor cost. It is also likely that the foods lose a good deal of their
cultinary quality. Ironically, when this scenario occurs, the guests can cause Notes
you to pay more for the privilege of hearing them complain about the foods
marginal quality.
Some catering managers prepare staffing charts to help them determine
the number of food production work hours needed, how many persons to
call in to work the function, and how these people should be scheduled.
Such charts usually relate the number of work hours needed to the number
of expected guests. For instance, if you expect 100 guests, you go down
the column headed by 100 and in each cell there will be a number of
suggested work hours needed for each job position.
Assume you are allowed 16 food production hours for 100 guests. If
the meal function will last four hours, you can divide the 16 work hours
into four 4-hour shifts and bring in four persons. You might also schedule
one 8-hour person and two 4-hour employees, or you can plan any other
acceptable combination.
How you apportion the allowable number of work hours will depend
on many of the factors discussed earlier. For instance, if the menu requires
a considerable amount of pre-prep, perhaps you should have an 8-hour
person come in the day before. A great deal of finish cooking implies an
opposite strategy.
Distributing work hours over a work schedule also depends on how
many food production persons you want on board before, during, and after
the meal function. Usually, you will have to stagger the work schedule in
such a way that most of your production work hours are used when the
lion’s share of the production must be completed, with the remaining hours
left over the cover the start-up and teardown periods.
Staffing charts work much better in the typical restaurant operation
where the menu, production, and service are standardized and there is a
consistent pattern of customer arrivals and departures, popularity of menu
items, and amount of time it takes to turn the tables. They also work well
in service planning because once you know the timing of the function, as
well as the menu, number of guests, and style of service needed, you can
usually lock into a standardized work schedule.
Kitchen staffing charts must be continually revised unless your catering
business settles into some sort of predictable pattern. The director of
catering will usually keep a close eye on the staffing chart and change it
as needed. He or she will also be foreever looking for that elusive pattern
that can make it much easier to forecast food production payroll expenses
and develop accurate food production work schedules.

Self-Instructional Material 89

Unit-3
Advanced Food & Beverage MENU PREPARATION
Production –II

Notes Menu Variety

To capture a marker, more than one menu may be required. For
instance, there may be a need for separate breakfast, luncheon, and dinner
menus or for different menus for different food operations. The menu a
coffee shop needs is different from those needed by a bar, a shopping center
during tea hours, or a late supper dining room. Suiting the menu to these
needs is an art, and clever merchandising—both with food and with
names—can do much to promote customer interest. Suiting the menu to
the amount that patrons want to spend is very important. Attention to
special nutritional needs may attract customers.

Designing the Menu

One of the first things the customer sees when handed a menu is its
design. If the lighting is low, the design of the menu may need to be bolder.
In a fast-food operation, the design may be relatively simple and plain. Four
factors are especially important in menu construction: menu sequence; the
copy, layout, and printing style; the cover; and the flexibility of the menu.

Menu Sequence
The sequence in which foods are placed on the menu usually mirrors
the order in which foods are eaten (see Table 1). Menus are read from the
outside pages to the inside, from top to bottom, and from left to right.
Many people agree that the best menu position for gaining the reader’s
attention is on the inside center or inside right-hand page. Entrées should
be given the best positions, since they bring in the largest amount of money,
but alcoholic beverages should not be neglected in such positioning, because
they can earn the largest profit per dollar of sale.
Entrée order is important. The most popular entrées or group of
entrées—or the entrées that the operation most wants to sell—should be
listed first. The first and last entrée items listed are those most frequently
read. Prices should not be arranged in order from least to greatest or from
greatest to least. Mixed prices are best. Unless meat, fish, and poultry are
offered in separately headed groups, it is not desirable to arrange entrées
by animal type or other similar category in an undifferentiated list. Again,
mixing is best.
Alcoholic beverages should be listed on the menu in the sequence in
which they would be consumed in the course of a meal. Thus, cocktails
appear at the beginning, wines in the middle, and after-dinner drinks at
the end. Wines identified on a separate wine list card or booklet will not
be noticed by customers as often as wines shown on the menu with the
food items, unless special attention is brought to it by the server. Some
menus list wines on the back of the menu.
90 Self-Instructional Material

Unit-3
 Table 1. Common Menu Sequence for Various Menu Types Banquet Preparations

Dinner
Limited Menu A la Carte Menu Notes
Breakfast Lunch Du Jour Menu Table d’Hôte Menu French Cuisine Menu
Juices Appetizers Appetizers Cocktails Hors d’oeuvres
Fruits Soups Soups Appetizers Soups
Cereals Entrées Entrées Soups Eggs
Eggs Vegetables Desserts Entrées Fish
a b
Omelets Salads Accompaniments Vegetables Entrées
Griddle items Breads Desserts Roasted and broiled
items
Meats Desserts After-dinner drinks Vegetables and pastas
b
Vegetables Beverages Accompaniments Cold buffet
Breads Salads
Beverages Cheese
Desserts
Fruits
Beverages
a
Salads as accompaniments to entrées are usually listed after the entrées on the menu. Salads served
alone are usually listed before the entrée selection.
b
Side orders, salads, sandwiches, beverages, and similar accompaniments should be located on the
menu as customer demand dictates.

The back of the menu is usually used, however, to indicate the

operation’s address, phone number, days and hours of operation, credit
cards honored, and facilities offered. This information informs patrons of
important facts relating to the operation. An interesting bit of history or
legend about the foodservice or geographical area can also appear there.

Copy, Layout, and Printing Style

The copy on a menu names and describes each item being offered. The
layout of the menu sets individual menu items or groups of items apart
from others. The printing style (font) selected can make reading the menu
easy or difficult. Appropriate print size and style, effective use of headings,
descriptions, and space, and attractive arrangement of the copy can make
a menu easy to comprehend.
Items or groups of items should bear names people recognize and
understand. If a name is unclear or does not give the right connotation,
additional descriptive copy is desirable. Such a descriptive explanation can
help sell the item; it should be brief and should describe the item
realistically. Not everyone is good at writing interesting descriptive copy.
Usually, a menu writer/designer familiar with menu terms, culinary words,
and ways to enhance a menu’s interest should do it. Foreign words should
be avoided unless patrons can be expected to understand them clearly.
Simplicity helps improve understanding and broaden communication. Some
menus are improved by general descriptive copy built around a special

Self-Instructional Material 91

Unit-3
Advanced Food & Beverage feature, character, or service, or around the history of the establishment or
Production –II community in which the operation is located. In an operation selling
Notes Maryland crab dishes, for example, a story about the Maryland blue crab,
how it lives, how it is caught fresh each day by professional crabbers, and
how skilled cooks swiftly turn the day’s catch into the many detectable
dishes on the menu can heighten the customers’ interest and build an image
of freshness and quality about the product. Using colourful, evocative words
is an art; overdoing it can produce garish results.
The advice of a professional menu planner should be used if no one
in the operation can put good copy together. Some printing companies make
a specialty of planning and setting up menus.
Menu copy should be set in a style of type that is easily readable. Plain
Bodoni Roman type is one of the best. Type size for regular copy should
be 10-point to 14-point, and type size for headings should be as much as
18-point (about ¼ in. high). Adequate spacing between lines should be
maintained, since copy can be confusing if lines are too close together.
Mixing type among regular, bold, script, and italics may be done to gain
emphasis, but too much mixing causes confusion and clutters the menu.
Wide margins should be allowed; altogether, they can account for nearly
50 per cent of the entire page. In the space used for copy, from one-third
to one-half of the area should be left blank. One of the most common faults
in menu writing is to try to squeeze too much onto the page. Studies have
shown that this defeats the purpose of the menu, which is to quickly
convey a message that sells. Too much information on the page confuses
patrons, who consequently are not drawn to the menu items the operation
particularly wishes to sell.
Emphasis can be added by using borders and boxes. Prices should be
clearly presented so that customers know how much an item or a group
of foods will cost.
The color of the menu paper and the color of print can also help to
make things stand out. Dark print on light paper is the easiest to read and
thus creates the least confusion. Light yellow or light green print on light
paper is hard to read. The contrast between paper and ink must be strong
to make reading easy and comprehension good. Cafeteria menus and others
that are placed on the wall or in places where all customers can see them
should be planned so that they quickly give the message the operation
wants them to give.
Among the more common mistakes in menu planning are the
following:
• Descriptive copy is left out when it is needed.
• The wrong emphasis is given. For instance, a cup of tea may receive
as much attention as a prime rib entrée.
• Emphasis is lost because print size and style are not used properly.

92 Self-Instructional Material

Unit-3
 • The menu lacks originality. Banquet Preparations
• The menu is designed for the wrong market.
• Much needed information (such as a listing of certain food or drink Notes
items) is omitted.
• Pricing is not clear.
• The menu is wrong for the operation.
• Patrons do not see valuable copy because clip-ons or other added
material cover up portions of the menu.

Cover
The cover of the menu should bear a symbol of the operation. A
reproduction of a photograph, old print, woodcut, or coat-of-arms can be
used for this purpose. This symbol is often called a logo and should
represent a theme carried through in the decoration of the establishment.
The cover is often planned last because its size depends on the menu’s
size. Using one colour of print on a white background or using two
complementary colors is not expensive. Four-color photography produces
all colors of the spectrum but is expensive. The cost of using color
photography includes obtaining the right color picture to begin with. A
professional photographer’s fee can add significantly to the expense.
The paper (or cover stock) chosen should be heavy, durable, and grease-
resistant. Paper that produces too much glare should be avoided, however,
since copy is not easily read from it. The cover stock should be stiff enough
to remain upright in the hand without bending. The paper used most often
for this purpose is called heavy cover, Bristol, or tag stock and is at least
0.006 in. thick. Paper used inside the cover for additional copy can be
lighter in weight; strong, heavy book paper is usually good enough.

Flexibility
The flexibility of the menu—its ability to withstand changes without
having to be discarded—is important in inflationary times (when prices rise
rapidly), as well as in an environment in which the preferences of patrons
change relatively rapidly. Food fads rise and fall. If an operation tries to
keep up fads for merchandising reasons, its menus can become obsolete
quickly; and it is expensive to throw away menus.
Some operations resort to the du jour menu or even a wall board to
obtain needed flexibility. This was a custom in the first restaurants in Paris.
A neatly written board told patrons as they entered what was offered that
day. Later, wooden boards were hung from the belts of waiters so that they
could read to guests what was available at that meal. Printed menus did
not come into being until much later.
Today, there is a return to the old plan, but for a different reason—to
gain flexibility not only in items but in pricing. Some operations like to
Self-Instructional Material 93

Unit-3
Advanced Food & Beverage change parts of the menu daily or weekly, while leaving other parts the
Production –II same. A change can be effected by adding a paper insert or attachment to
Notes the firmer, harder, printed menu. Appetizers, side dishes, desserts, and
beverages do not change frequently, so these can be in print on the harder
material; meanwhile, entrées and other offerings that may change more
frequently are typed or printed on light paper and can be changed each
day. Clip-ons or tip-ins may be used if they are styled to match the menu.
Inexpensive inserts can also be used. In many fine dining establishments,
it has become customary for waiters to repeat the list of the daily specials
to the customer from memory, providing the least costly way of making
daily changes.
Presentations other than the traditional printed menu are also becoming
more and more prevalent. Alternative approaches include listing menu items
on pieces of wood, meat cleavers, or wine bottles. The table tent has been
a popular device for merchandising alcoholic beverages and is now being
used to promote desserts and other foods. In some establishments that
feature buffet menus or salad bars, the operator allows the food to do the
selling. Attractive displays and presentations can be a very convincing
promotional tool.
Nothing becomes staler faster to the frequent customer than the same
menu. Normally, menus should be planned to last three months, since after
that point customers tire of them. The design should be flexible if new
menus are to be created this often.

COMPUTERS AND PRODUCING A MENU

Computers can assist the menu planner by maintaining various files on
possible menu items and by offering advanced help in all stages of
publishing a menu. Files can be created listing menu items, their
composition, and any special considerations relating to a specific item. A
cross-referenced database can list hundreds or thousands of potential menu
items, and the planner has immediate access to this information through a
computer terminal. Seasonality of various ingredients can be noted, as well
as previous problems encountered in producing an item. By predicting sales,
the computer can give an estimate of a menu’s profitability and indicate
purchase needs.
Operations stressing personalized service sometimes maintain files on
their customers. Survey responses, birthdays and anniversaries, and names
of family members can be kept on file. The survey results can be used to
determine shifting preferences, which may lead to menu changes. Customers
can be mailed birthday and anniversary greetings, possibly resulting in a
return visit to the foodservice for the impending celebration. Greeting the
customer and family by name can give the customer a feeling of being
appreciated, leading to long-term patronage.

94 Self-Instructional Material

Unit-3
 The other front-of-the-house area in which computers are having a Banquet Preparations
major impact is in the publishing of menus. Traditionally, a menu is
planned, designed, turned over to a publisher, and finally received for use. Notes
This process can take anywhere from several weeks to several months.
However, with the introduction of sophisticated word processing and
publishing computer packages, laser and color printers, and low-priced color
copiers, this process can be completed in a day. As a result, the menu can
be changed on a daily basis (or as often as desired), while maintaining high
quality in the presentation of the menu.

MAKING A PROFIT
A properly designed and planned menu can increase profits by increasing
the size of the average check, minimizing waste, speeding service (to
increase dining room turnover), and improving overall operating efficiency.
Understanding these factors and their relationship to the menu will help a
manager improve the operation’s performance and increase profits. In a
non-profit operation, benefits can be measured in terms of reduced costs.
A menu must emphasize popular foods to achieve a high volume of
sales. It must also feature high-profit items. The popularity and profitability
of each item put on the menu needs to be examined and the item’s
contribution to total sales must be weighed. Controlling food and labor costs
is especially important, since together these consume roughly two-thirds of
the operation’s income. With the escalation of energy and other costs,
however, the need to look at all costs becomes imperative.
The basic cost of food, adjusted to take into account preparation and
cooking losses, yields the actual cost of the food. Arriving at a low food
cost is not always desirable, since an inexpensive product may require so
much additional preparation labor that the final menu item has a higher
overall cost and a lower profit. For example, the cabbage used in cole slaw
may be cheap, but once the costs of cleaning, shredding and making the
salad are added in, cole slaw may cost more than a salad made from hearts
of lettuce, which have a higher food cost but can be prepared more quickly.
The selling price of a food is often established on the basis of the food cost.
If menu items carry too high a food cost, the result may be a selling price
that customers are unwilling to pay. There are many factors to consider in
arriving at food costs. Continued careful analysis must be practiced in
selecting items that meet both the foodservice’s cost constraints and the
price range the customer is willing to pay.
Many operators are turning to value-added foods in an effort to control
labor costs. Historically, a change from fresh food to processed (canned,
dried, or frozen) food occurred because of the need to improve profits; such
a change was not always accompanied by improved or even steadily
maintained quality standards. Often, difficult decisions must be made by

Self-Instructional Material 95

Unit-3
Advanced Food & Beverage management when profit margins become too narrow. On the other hand,
Production –II many of the new value-added foods are of excellent quality.
Notes Since a value-added food incorporates labor, its base price is higher
than that of the regular food item the foodservice would use to make it.
Consequently, basing the selling price on the cost of the value-added item
might make the selling price too high. (If the cost of an item is $1.00 as a
raw item but $1.50 as a value-added item, fixing the selling price at 35 per
cent of food cost would make the same item sell for about $3.00 in the first
case and for about $4.50 in the second.) Therefore, some adjustment in
setting the selling price must occur when one of these new kinds of foods
is used. When these value-added foods raise food cost, management should
see that the cost of labor drops equally or more than this rise.
Planning for profit requires that a menu be designed to achieve a
proper mix of high- and low-profit items. Highly popular, low-profit items
on a menu can outperform other items and reduce the operation’s
profitability. Even though such a popular item may be desirable on the
menu, it must be positioned so as not to bury or overwhelm the other
offerings. One alternative is to raise the price of the popular item.

PLANNING THE MENU

A menu cannot be planned solely to satisfy front-of-the-house interests. It
must also satisfy the needs of the heart-of-the-house. Instead of being
concerned with attracting customers, heart-of-the-house considerations are
directed towards producing the product and towards accommodating
constraints imposed by limits on food availability, equipment, personnel,
and cost. Heart-of-the-house activities revolve around purchasing, storing,
preparing, holding, and serving food. These constraints and processes must
be considered in planning a menu.

Preparation and Service Personnel

The responsibility for planning the menu belongs to management, but
the views of other personnel should be sought before final decisions are
made. A menu can be set up roughly and then given to the chef or head
cook for review and suggestions. Others in the preparation team may also
be consulted. An item may not be feasible because of a lack of equipment
or because of some other factor that management may not know about. For
instance, to make good, hard-crusted bread, there must be steam in the bake
oven. Without knowing this (and without having the proper type of oven),
management might put this bread on the menu, expecting the bakers to
produce it. In this case, the bakers can help by pointing out the hidden
factor.
The practicability of producing some item may be open to question for
other reasons as well. Sometimes, an item cannot be produced properly

96 Self-Instructional Material

Unit-3
under the stress of heavy orders during peak periods. The chef or head Banquet Preparations
cook will know this and should advise against its inclusion. Making menu
planning a team effort also allows people outside management to feel Notes
responsible for the menu and may therefore increase its chances of
performing well.
Besides the skill and ability of employees, the efficient distribution of
tasks must be considered. A menu can easily overload one employee or one
division of the cooking or preparation area, while leaving another section
with little or no work to do. The workloads, as dictated by the menu, must
be balanced. Employees who are overworked or required to exert a lot of
effort to accomplish a particular task tend to do poor work, and the quality
of the menu items involve suffers as a result. Management should anticipate
changing some production demands seasonally or even by day of the week.
Warm weather increases demand for such items as cold plates and complete
salad dishes. On a Saturday night, the grill may be overwhelmed with fry
orders. Shaping the menu to assist in spreading out the work can do much
to win the confidence and respect of workers and so to improve work
performance and product quality.

Raw Materials
Various food components and raw materials can require different
preparation and cooking times. Such variations in time can be critical in
deciding whether an item can or cannot be placed on the menu. Customers
may not be willing to wait the length of time required for production, or
the preparation time may interfere with the production of other items in
the kitchen. Quality and cost must also be considered. At certain times of
the year, foods are out of season. Although customers may find it pleasing
to see them on the menu, either the cost or the quality may make including
them impractical.
A menu should present a variety of choices for its customers. People
may come to a restaurant for its beef, but if one person in the dining party
only eats seafood, the menu should be able to accommodate that person.
In establishing a varied menu, availability of the product must be
considered. Management must ask, if I cannot get this product, is there a
suitable substitute? For instance, a restaurant may offer a halibut mousse
with shrimp newburg sauce that is prepared using fresh halibut. If the fresh
product were unavailable, a high-quality frozen product could be
substituted without a detectable difference in flavor. It should be noted,
however, that if the restaurant’s menu states that the operation uses fresh
halibut, only fresh halibut can be used. Truth in menus has become a topic
of discussion and legislation in the last few years, as a result of controversy
over misleading menu descriptions used by some restaurateurs. If a menu
states that a product is fresh, it cannot have been frozen; if an item is
described as sautéed in butter, it cannot be sautéed in margarine; if sour

Self-Instructional Material 97

Unit-3
Advanced Food & Beverage cream is specified, an imitation cannot be used. The planner of the menu
Production –II must have a good knowledge of food products and preparation and must
Notes make use of a wide repertoire of dishes to satisfy customer needs and at
the same time satisfy the heart of the house.
The form, shape, color, temperature, texture, and overall presentation
of a particular dish must be considered when deciding whether to include
it in a menu. A dish should be judged both on its own and in relation to
other menu offerings. The components that make up a dish should exhibit
variety in size, shape, form, and texture, uniting in a harmonious display.
Forms and shapes should be definite and varied. An overabundance of
cubed items or items cut into hard angles should be avoided. The food on
a plate should not be uniformly flat and low; combining various heights
produces a more pleasing effect. Proper use of colors can add tremendously
to plate appeal. Light-colored items presented together can look bland, but
when mixed with brightly colored, complementary vegetables or fruits, they
help create an exciting and appetizing display. Contrasts of temperature can
bring variety to a dish and enhance flavor as well (hot soups and cold
salads, for example). Textures are also significant. A meal consisting of soft
foods offers no contrast of textures and, consequently, is unappealing. A
meal of soft meat loaf, mashed potatoes, and boiled carrots, for example,
does not hold much textured appeal. But replacing the carrots with a crisp
salad quickly achieves a nice mix. Adding diced celery to tuna fish salad
is another example of mixing textures to enhance interest. Ultimately, all
of these elements combine to create a single, overall impression. Judicious
use of garnishes can enliven a dull-lookingmenu item and bring it to life,
adding texture, flavor, and color (see Table 2).

Table 2. Garnishes and Their Yields

Item Portion Yield

Apples, ring 1 ring 5 rings per 113-size apple
sliced 2 thin wedges 12 wedges per 113-size apple
Apricots ½ or 1 fruit 20 halves or 40 wedges per lb
Avocado 1 slice 30 slices per avocado, 24 per
crate size
Banana, split, 1-in. slice 1 or 3 round slices 12 bananas or 2½ c slices per
lb AP; 1 banana (3 to lb
AP) yields 30 1-in. slices,
split
Blackberries 3 berries 1 qt yields 100 berries
Blueberries 3 to 5 1 qt (1½ lb) 360 to 800 berries
Cantaloupe 3 balls or small 30 balls or 45 wedges per
wedges 45-size fruit per crate
Capers 1 t 10 to 15 capers per t
Cheese, cottage 1 No. 20 scoop (1½ oz) 10½ scoops per lb
cream 2 T (1 oz) for stuffing celery, 16 portions
per lb
98 Self-Instructional Material

Unit-3
 shredded, dry 1 T (¼ oz) 64 portions per lb Banquet Preparations
shredded, moist 1 T (½ oz) 32 portions per lb
Cherries, maraschino ½ or 1 640 per gal
sweet, fresh 1 fruit 40 per lb Notes
Chocolate tidbits 1 T 40 portions per lb
Coconut, long shred 1 T rounded 1 lb equals 6½ c or 60 portions
Currants 3 fruits 1 lb equals 150 currants
Dates 1 fruit 60 dates per lb
Decorettes 1 t 160 portions per lb
Endive, curly 1 leaf 45 per head
Figs 1 fruit 48 per box, 6 lb
Grapefruit 1 to 2 sections 12 sections per grapefruit
Grapes 3 fruits 50 medium-sized grapes per lb
Kumquats 1 fruit 1 lb equals 24 kumquats
Lemons, wedge 1/6 to 1/8 fruit 1 doz lemons yield 144 rind
twists
Limes, wedge ¼ to 1/6 fruit 1 doz limes yields 62 twists or rind
Mint 2 to 3 leaves 300 leaves per bunch
Mushrooms, cap 1 cap 15 to 20 caps per lb AP
Nuts, chopped 1 T 1 lb chopped in 4 c
salted for tea 1 T 1 lb nuts is about 4 c; use 3 lb
for 100 people
Olives, green 1 or 2 fruits 1 qt (1¼ lb) equals 100 extra
large olives
stuffed, sliced 1 or 2 fruits 1 medium-sized olive yields
6 slices
ripe 1 or 2 fruits 1 qt small size yields 120 olives
Oranges, sections 3 8 to 9 sections per 82-size orange;
1 doz orange rinds yields 164
rind twists
Parsley, curly 1 sprig 80 sprigs per bunch
Peach 1 wedge 8 wedges per medium peach
Pear 1 wedge or slice 12 wedges per 5-oz pear
Pepper, ring 1 ring 10 rings per medium-sized pepper
Pickles, sweet, medium ½ pickle 24 pickles per qt
a
(3 in.)
Pineapple 1 wedge or 2 to 60 wedges or 150 diced pieces per
3 diced pieces 18-size pineapple
Plums, Santa Rosa 1 medium 70 per till (5 × 5 size)
Pomegranate 5 seeds 25 garnishes per pomegranate
Potato chips or shoestring ¾ oz 1 c; 8 ounces is about 2½ qt
potatoes
Prunes, dried 1 fruit 30 to 40 per lb AP
Radishes 1 or 2 15 to 20 per bunch; 1 bunch 10 oz;
1½ c topped and tailed equals 8
oz or about 25 radishes

Self-Instructional Material 99

Unit-3
Advanced Food & Beverage Raspberries 5 berries 1 qt yields 300 berries
Production –II Rhubarb 1 or 2 curls 1 lb yields 100 curls
Sardines 1 3 in. long 1 lb yields 48 sardines
Notes Strawberries 1 berry 1 qt yields 60 medium-sized berries
Tangerines 3 to 4 sections 10 sections per tangerine
Tomatoes 1 wedge 8 wedges per medium tomato
Walnuts, whole ½ nut 8 oz equals 2 c or about
150 calories
Watercress 1 sprig 30 sprigs per bunch

a. Pickles sized per gallon are frequently used: gherkins, 200; pickle rings or slices,
400; small sweets (3 in.), 80 to 100; large dills (4½ in.), 25.

The flavor of the food item and the resulting blend of flavors in the
dish as a whole must be given high priority. An excess of strong flavors
will clash and leave an equally strong (and unfavorable) impression. By the
same token, a group of bland flavors may not create any impression at all.
A combination of complementary flavors—strong and bland—however, can
result in a high-quality product. The flavor of roast beef is complemented
by a good sharp horseradish sauce. A fruit salad can be improved with the
addition of a slightly sweet honey French dressing. A tart, flavorful fruit
blend containing strawberries or cherries combines beautifully with
cheesecake. Creating interesting flavor combinations is a part of good menu
planning. Many young American chefs are gaining recognition with
imaginative new combinations and presentations, resulting in distinctive and
outstanding menus.
The key to good menu planning is knowing how to plan a sequence
of flavors from the beginning to the end of a meal. Acidic or spicy foods
can help whet the taste buds at the start of a meal. A flavorful consommé
or bouillon can do the same. Meat flavors stimulate the taste buds in the
mouth and start the flow of gastric juices in the stomach, which helps to
spur the appetite. Alcohol can also accomplish this, but it destroys the sense
of taste, especially if consumed to excess. Sweet or bland foods often are
served at the end of the meal to close off the appetite and give a feeling
of satisfaction.
Many foods need special flavor combinations. Roast pork is served with
apple sauce because the tart, sweet sauce helps mask the oiliness of the
pork. Cranberries help to modify the sulfury flavor of turkey. Mint sauce
masks the pungent flavor of lamb and mutton.
The seasonality of foods needs to be considered in menu planning.
Modern methods have gone a long way in extending seasons and in
shipping foods from other growing areas during times when they are not
available from local supplies. But much variability remains in the market
offerings, and some foods are not on the market—either at all or in
sufficient supply—at certain times of the year. If foods are purchased out

100 Self-Instructional Material

Unit-3
of season, they will cost considerably more and often their quality will be Banquet Preparations
inferior to what it is when the item is at the peak of its season. Many
seasonality charts are available that show when foods are apt to be scarce. Notes
Seasonality even extends to fish, meat, and poultry. Market reports can also
advise menu planners on foods that will be in good supply and foods that
will not be. The USDA maintains a market report system that can advise
buyers.
Featuring foods when they are in season can do much to brighten up
a menu. Thus, a broiled grape-fruit in January or February (when this fruit
is at its peak) can be a taste treat as well as an unusual dish. A dessert of
fresh strawberries with sour cream and light brown sugar in May or June
is apt to win customer approval and requires little preparatory labor. Certain
fish come onto the market at special times and should be featured during
these periods. Eggs are highest in quality and lowest in price in the spring
and early summer. A warm-weather omelet festival offering a wide choice
of different kinds of omelets can lend a lot of interest to a menu. Promoting
certain kinds of foods when people are thinking about them is both smart
menu planning and smart merchandising. Pumpkin pie around Halloween
takes on a special meaning. A peach shortcake in August with an
appropriate descriptive line—”Georgia peaches are here again; try our
famous Georgia Gold Shortcake made with mellow, rich, sliced Georgia
peaches and our own delicate sponge cake, topped with whipped cream”—
may encourage a dessert sale that otherwise would not be made.
As discussed earlier, nutritional balance is another increasingly
important consideration in menu planning. Not only can a menu win
friends by offering nutritionally balanced combinations (and even some
special diets), it can also draw the attention of customers to principles of
good nutrition and thus contribute to increased knowledge on their part.

Facilities and Equipment

A facility should be planned and equipment selected after the menu
is written; the menu should not be planned after the facility has been built
and the equipment is already in place. If the menu is allowed to determine
the design of the production facility and the equipment requirements, lower
operating costs and a better product will result. Many foodservices have
more space and equipment than they need. As much as 35 per cent of some
operations’ equipment is unnecessary, and many operations allocate space
for activities that never take place. Operation and capital costs are far less
when a facility is built to meet special menu needs. If proper analysis of
the menu occurs, a food-service in an elementary school may eliminate a
broiler and a deep fryer from its plans, since they will rarely be used in
producing meals for the children. Some hospital kitchens in Texas were
planned with only steamers, steam-jacketed kettles, mixers, ovens, sinks,
and tables, since these were the only pieces of equipment needed. A

Self-Instructional Material 101

Unit-3
Advanced Food & Beverage dishwasher was used in the dishroom. Productivity of meals ran well over
Production –II twenty meals per labor hour, in contrast to the average productivity of four
Notes meals per labor hour in many hospitals.
Achieving a proper production flow is necessary if efficient production
of food is to occur. Menu items can be selected to ensure a workload that
is evenly distributed among different work stations and results in an orderly
and timely flow of production. Materials should flow smoothly from storage
to preparation and from preparation to service. A well-organized flow
between processes will minimize the number of steps that must be walked
between work areas. The hazards of poor sanitation may be increased when
workflow is poorly organized. A poorly planned menu can result in
crowded work stations and a backlog of work. Efficiency is lost; and once
this happens, sanitation is usually the first thing overlooked. For example,
a cook may cut up chickens on a meat block and, being rushed, not clean
it properly, but proceed to chop onions and celery which are used to make
a bread dressing. The onions and celery pick up Salmonella bacteria from
the block, which contaminate the dressing, which then poisons some
customers and gives rise to a costly lawsuit for the foodservice. If the flow
of work is so disorganized that the time lag between broiler and service is
excessive, an item such as a broiled steak should not be on the menu.
Attempting to send cooked steaks up to a twenty-fifth-floor dining room
from a basement kitchen creates an impossible situation—and yet it is done.
Needless to say, customers are rarely happy with the results.

Directing Food Selections

The menu planner can do much to influence customers to select certain
foods. Often this can be done by emphasizing the food. Descriptions can
help gain attention, as can placing items in boxed areas or giving them
special spacing. The items that appear first and last in a group list are the
ones most often seen, while those in the center are the ones most often
missed. An operation that does not wish to sell steaks, but feels compelled
to have a steak listed on the menu, can bury it at the center of the list of
entrée items, while placing the higher-gross-profit items at the beginning
or end of the column. Special headings or bold type can make something
stand out, and clip-ons or tip-ins also have built-in prominence.
Menus should be planned so that foods are balanced between lower-
and higher-cost items. It is often wise to invite guests to help themselves
to liberal portions of salad materials at a salad bar. This helps the “big
eater” to fill up, after which a normal or even slightly smaller portion of
the more expensive items will suffice to complete the meal later. Serving a
good, substantial soup or salad before a meal can accomplish the same
result. In planning a buffet, the lower-cost foods should come first, so
customers fill their plates with them and have less room for the more
expensive ones (such as roast beef) at the end of the buffet.

102 Self-Instructional Material

Unit-3
 Lower costs can be realized if sufficient volume is built around items. Banquet Preparations
The cost of materials and labor can be lowered, since it costs just about as
much to cook 20 gallons of a product as to cook 40 gallons. Similarly, Notes
mixing 30 portions in a mixer takes almost the same amount of energy and
time as mixing 300 portions. By planning a menu with these costs in mind
and putting items on it that can develop sufficient volume, operational costs
can be lowered. Sometimes, menu prices may have to be manipulated to
achieve better volume. That is, it may be better to sell 500 hamburgers with
a gross profit of 12 cents each (giving a $60 margin) than to sell 300
hamburgers with a gross profit of 16 cents each (giving a $48 margin).
Management needs good cost information to make informed judgements
in these areas. Precosting methods are discussed in detail.

Self-Instructional Material 103

Unit-3
 Notes
4 MISCELLANEOUS COOKING

TYPES OF MEAL FUNCTIONS

Each type of meal presents a unique set of challenges and opportunities.
When planning a meal, the catering sales representative must know and
understand the meal planner’s objectives so that the appropriate menu,
room setup, and timing can be provided.

Breakfast
Speed and efficiency are extremely important to breakfast-meal
planners. This is especially true if the attendees are conventioneers who will
be going to a business meeting, seminar, or other event immediately after
the meal. The last thing a client wants is to start the day’s activities late
and throw off the whole day’s schedule. Everything must be ready at the
appointed time in order to avoid this problem.
Many attendees skip the breakfast meal. Some of them regularly do
not eat breakfast. A few may be in the habit of engaging in early-morning
exercise workouts and cannot make the scheduled breakfast time. And
others may have been out late the night before and would rather sleep than
eat.
Breakfast is a functional meal. Guests need to energize the brain cells.
If they skip breakfast, chances are that their attention spans will decrease
and they will become irritable by ten o’clock.
The menu should contain energizer foods, such as fresh fruits, whole-
grain cereals, whole-grain breads, and yogurt. As a general rule, a person
should try to start the day with these types of foods because, in addition
to providing a bit of energy, they are much easier to digest than fatty foods.
A breakfast like this will keep attendees awake and ready to tackle the
morning’s business.
There is a trend away from sweet rools toward whole-grain, blue-berry,
and oat bran muffins and fruit breads, such as banana or date bread. Sugary
and fatty sweets, such as Danish, doughnuts, and pecan rolls, give only a
temporary lift.
Yet there must be some variety at breakfast. Although many persons
will not eat sugary, fatty foods, they may want to have at least a little taste
of one. As much as possible, the menu should accommodate all guest
preferences. For instance, you can offer bite-sized portions of several types
of foods on a breakfast buffet table.

104 Self-Instructional Material

 A buffet is the best type of service for breakfast functions because it Miscellaneous Cooking
can accommodate very easily the early riser and the latecomer. In some
cases a buffet may cost less than sit-down service. And it can be just the Notes
thing for guests who are in a hurry because, if there are enough food and
beverage stations, a breakfast buffet can be over in less than an hour.
The traditional breakfast buffet includes two or three types of breakfast
meats, three to six varieties of pastries, two styles of eggs, one potato dish,
and several selections of cereals, fresh fruits, cold beverages, hot beverages,
and condiments.
An English-style breakfast buffet usually includes the traditional
offerings along with one or more actions stations. For instance, an action
station where chefs are preparing omelets, Belgian waffles, or crepes is very
popular with guests. This type of service, however, can increase significantly
the food and labor costs, so it can be offered only if clients are willing to
pay an extra charge.
For the cost-conscious client, the more economical continental breakfast
buffet is appropriate. The traditional continental breakfast includes coffee,
tea, fruit juice, and some type of bread. A deluxe version offers more
varieties of juices, breads, and pastries, as well as fresh fruits, yogurt, and
cereals.
If a breakfast buffet is planned, you should separate the food and
beverage stations so that persons who want their coffee quickly, or do not
want a full meal, will not have to stand in the line behind those who are
deciding which omelet to order. You should also separate condiments, such
as cream, sugar, lemons, and flatware from the coffee urn areas. Because it
usually takes a guest about twice as long to add cream and sugar as it does
to draw a cup of coffee, this type of layout will prevent traffic congestion.
If separate beverage stations are not feasible, you should have food servers
serve beverages to guests at the dining tables.
Conventional sit-down breakfast service usually includes a combination
of preset and plated service. This is an appropriate procedure if the guests
have more time and want to savor the meal a little longer. Served
breakfasts, though, make greater demands on the catering and kitchen staffs.
More servers are needed, and more food handlers are required to dish up
the food in the kitchen. However, unlike buffet service, sit-down service
allows greater control of food costs because you, not the guest, control
portion sizes.
Many clients, especially corporate clients, want some added luxury
touches at breakfast. For instance, they often appreciate things such as
mimosa cocktails, virgin Marys, exotic flavored coffees, puff pastries, and
fresh fruit in season.
Many people are not very sociable at breakfast. Moreover, if guests
trickle in a few at a time, they may spread out in the banquet room so

Self-Instructional Material 105

Unit-4
Advanced Food & Beverage that they can be alone with their thoughts or with some last-minute work.
Production –II The catering department may want to make newspapers available, such as
Notes The Wall Street Journal and/or USA Today, for those who do not wish to
fraternize so early in the day.

Refreshment Break
A refreshment break is an energy break, intended to refresh and re-
sharpen attention. It also helps to alleviate the boredom that tends to
develop when guests are engaged in tedious business activities during the
day.
Refreshment breaks are typically scheduled at midmorning and
midafternoon and usually located near the meeting and conference rooms.
They generally offer various types of “mood” foods—foods that increase
guests’ enthusiasm to tackle the rest of the day’s work schedule.
Ideally, a refreshment break station includes hot and cold beverages,
whole fruits, raw vegetables with dip, yogurt, muffins, and other types of
breads and pastries that will hold up well and will not dry out. Chewy
foods, such as peanuts, dried fruits, and sunflower seeds, should also be
available because these types of products are thought to relieve boredom.
The caterer should strongly suggest to the client that water, soft drinks,
and other cold beverages be available for each refreshment break, no matter
what time of day the break is scheduled. Many guests prefer cold beverages
throughout the day. Bottled water has become a very important amenity.
Most of those who drink soda prefer diet beverages. In fact, the soft drink
industry notes that typically 50 to 75 per cent of guests selecting cold
beverages choose a sugarless drink, such as diet soda, bottled water, or club
soda.
Some refreshment break include only beverages. This is especially true
with the midmorning coffee break. A beverage-only break does not distract
convention attendees as much as one at which several foods are available.
Guests who get a beverage only are apt to return to business quickly,
whereas foods take longer to select and consume, thereby slowing service
and possibly throwing off the rest of the day’s schedule.
Speed is a major consideration for some refreshment breaks. If so, the
menu should not offer any foods that will slow service and cause attendees
to arrive late at their next business activity. For instance, when you have a
short break, you would not want to offer sliced fruit on a tray. Instead, you
should offer fruit kabobs or whole fruits, which can be picked up quickly
and easily as “walk-away” snacks.
Another major consideration is to locate the refreshment break station
so that it serves the client’s needs. Ideally, it should be placed in a separate
room or in the prefunction space. It should not be located at the back of a
meeting room. The reason is that if attendees are lingering too long around

106 Self-Instructional Material

Unit-4
the food and beverage stations, a speaker will have a hard time getting Miscellaneous Cooking
started. The speaker may also find it difficult to compete easily with the
food and beverage stations; guests are liable to sneak a quick trip to the Notes
back of the room and disrupt the proceedings. Furthermore, there may be
a lot of noise when tables are replenished.
Be sure to provide trash receptacles for waste and trays for used
tableware. A server should check the refreshment setup periodically and
replenish foods and beverages as needed. He or she should remove trash
and soiled tableware and not let them stack up. Someone also must be
responsible for tidying the break area regularly. Few things are as
unattractive as finding, for example, a half-eaten pastry on a tray next to
whole, untouched pastries.
Many clients, especially corporate meeting planners, want refreshment
breaks available all day so that they can break at will instead of at a
predetermined time. In effect, they want permanent refreshment centres.
Meeting planners who are accustomed to conference centres expect
permanent refreshment centers. If other facilities want to compete favorably
with conference centres, they must offer similar amenities. Of course, the
client must be willing to pay the added cost.
Clients reap many advantages with permanent refreshment centres. For
one thing, clients think this will keep attendees around all day. If attendees
go off to a restaurant outlet for a beverage, they may never return for the
business activities. A permanent refreshment center usually stocks coffee,
tea, and cold soft drinks all day, with foods being offered only at certain
times, say at 10:00 A.M. and 3:00 P.M. All day non-alcoholic beverage
service provides an attractive, comfortable social atmosphere for attendees
to congregate and discuss the day’s activities.
Some clients want the traditional refreshment breaks, but they also
want them to be preceded by exercise periods. For instance, just before the
midmorning refreshment break, a corporate client may schedule an exercise
leader to come in and lead attendees in a few stretching exercises.
Themed refreshment breaks are popular and provide an opportunity
to upsell.

Wholesome Start (Breakfast)

Impress a small crowd, or just a few close friends, with this colorful
cosmopolitan menu. Serves 6
Mango and Papaya
A bright fan of exotic fruits with a squeeze of lime.
Provencal Piperade
An easy-to-make French omelet, encapsulating flavors of the Mediterranean.

Self-Instructional Material 107

Unit-4
Advanced Food & Beverage Cranberry Muffins
Production –II
Delicious muffins with a cranberry kick.
Notes Drinks
A large pitcher of cranberry juice to start, and an invigorating rosehip or
hibiscus tisance to accompany the meal.
Planning Notes
Make the muffins and lightly cook the pipérade vegetables the day
before. Early in the day, slice the mango and papaya, squeezing the lime
juice over them to prevent discoloration. Pipérade is best eaten fresh, so
assemble it during the meal, using two pans if you are making more than
six portions. Recipe on page 109–111.

Lovers’ Breakfast
Indulge in the exciting colors, spicy tastes, and interesting textures of
this exotic breakfast menu.
Serves 2
Coeur A La Creme and Passion Fruit
Make a romantic start to the day with heart-shaped molds of
farmer cheese and yogurt.
Spicy Kedgeree
A successful mix of smoked fish and spicy rice.
Rich Lemon Curd
Creamy lemon curd tastes wonderful on a light-textured bread
such as brioche.
Drinks
Mix two-thirds Champagne and one-third freshly squeezed orange juice to
celebrate the new day. End with strong Arabica coffee.
Planning Notes
Lemon curd can be made well in advance and lasts for up to three
months in the refrigerator. The coeur à la crème must be made the day
before to allow it to drip overnight. Prepare the kedgeree the day before;
simply heat it through in a moderate oven for 12 minutes just before
serving, while you are squeezing the oranges to go with the champagne.
Recipe on page 112.

Winter Breakfast
The traditional hearty breakfast is one of those great meals. Serve this
refined version at weekends as a leisurely treat for some special guests.
Serves 6
Bubble and Squeak
Coarsely crushed potatoes and cabbage, with bacon, baked crisp and golden.
108 Self-Instructional Material

Unit-4
 Herbed Tomatoes Miscellaneous Cooking
Tomato halves, baked with sprigs of wild herbs.
Creamy Scrambled Eggs Notes
Delicious comfort food, best served immediately after cooking.
Toast with Orange & Lime Marmalade
Lightly toasted whole-grain bread complements this elegant preserve.
Drinks
A large cafetiere of Kenya coffee, refreshed frequently.
Planning Notes
Prepare the bubble and squeak ingredients the day before but do not
bake. On the day, bake the bubble and squeak and chop the herbs for the
tomatoes. Bake the tomatoes and make the scrambled eggs while the bubble
and squeak is cooking, immediately before eating. Recipe on page 114.

BREAKFAST
Mango and Papaya
(15 Minutes)
Ingredients
3 Large Ripe Mangoes
2 Large Ripe Papaya
2 Limes, Juice Only
Superfine Sugar to Taste (Optional)
Mint Sprigs to Garnish
1. Peel the mangoes with a potato peeler and cut each one into 6 slices,
slicing lengthwise, parallel to the flat side of the pit.
2. Peel the papaya, cut in half lengthwise, then scoop out and discard
the seeds. Cut each piece of fruit into 9 slices across the width of
each half.
3. Arrange 3 slices of mango and 3 slices of papaya on each plate in a
fan shape and drizzle lime juice over each serving. For a sweeter
salad, sprinkle a little superfine sugar over the top. Garnish with a
sprig of mint.
Cook’s Tip
Pineapple, kiwi fruit, or banana can be used in addition to, or instead,
of, the mango and papaya. This delicious dish also makes a simple and
refreshing dessert.

Provencal Pipêrade
(... 10 Minutes ... 20 Minutes)
Ingredients
3 Tbsp Olive Oil
Self-Instructional Material 109

Unit-4
Advanced Food & Beverage
Production –II

Notes

Fig. 1. Provencal piperade

½ lb (250 g) Smoked Ham, cut into 1 in (2.5 cm) Strips
4 Shallots, thinly sliced
1 Red Pepper, thinly sliced
1 Garlic Clove, crushed
2 Tsp Fresh Thyme (Preferably Lemon Thyme), finely chopped
3 Plum Tomatoes, Peeled and Chopped
3 New Potatoes, Scrubbed, Cooked and Diced
Salt and Pepper to Taste
2 Tbsp Butter
12 Eggs, Lightly Beaten
1. Heat 1 tablespoon of the oil in a skillet. Add the ham and cook for
about 2 minutes on each side, until just brown. Transfer to a warmed
dish to keep hot in the oven.
2. Add the shallots, red pepper, garlic, and thyme to the pan, and cook
over a moderate heat for about 10 minutes, until just softened.
3. Add the tomatoes and potatoes and continue to cook for about 15
minutes, until all the liquid has been absorbed. Adjust seasoning.
4. Heat the remaining oil and the butter in a large skillet. Pour in the
eggs and stir until softly scrambled. Remove the pan from the heat
and spoon the vegetable mixture over the eggs. Finally, top with the
warm ham and sprinkle with coarse ground black pepper. Serve
immediately with lightly buttered toast.

110 Self-Instructional Material

Unit-4
 Cook’s Tip Miscellaneous Cooking
The vegetable mixture can be prepared a day in advance and just
warmed gently in a saucepan. The ham and eggs, however, should be Notes
cooked immediately before serving.

Cranberry Muffins
(... 20 Minutes ... 20 Minutes)

Fig. 2. Cranberry muffins

Ingredients
1 Cup (75 g) Rolled Oats
1 Cup (200 ml) Milk, Warmed
8 Tbsp (120 g), All-purpose Flour
½ Tsp Baking Soda
1½ Tsp Baking Powder
Pinch of Salt
1 Large Egg, Lightly Beaten
6 Tbsp (90 g), Light Brown Sugar
2 Tbsp Butter, Melted
½ Cup (90 g) Cranberries or ½ Cup (60 g)
Blueberries, Coarsely Chopped
1. Preheat oven to 400°F/200°C. Place the oats in a large mixing bowl
and pour over the milk. Stir well and set aside for 10-15 minutes to
cool.
2. Meanwhile, in another mixing bowl, sift together the flour, baking
soda, baking powder, and salt. Add the egg and sugar to the oatmeal
mixture and beat well. Stir in the sifted ingredients, alternating with
the butter and cranberries.
3. Divide the mixture among 12 × 3 in (7.5 cm) muffin tins or strong
paper muffin cups. Bake for 18-20 minutes, until golden. Leave the
muffins in their tins for about 5 minutes, then turn them out onto a
wire rack. Serve warm with unsalted butter.

Self-Instructional Material 111

Unit-4
Advanced Food & Beverage Cook’s Tip
Production –II
For sweeter muffins, use the fresh blueberries instead of cranberries.
Notes
Lover’s Breakfast for 2

Coeu’ A La Crème and Passion Fruit

(... 15 Minutes ... 12 Hours Cooling)
Ingredients
6 Tbsp (120 ml) Cottage Cheese
4 Tbsp Low-Fat Cream Cheese
6 Tbsp (120 ml) Low-Fat Plain Yogurt
1 Tbsp Superfine Sugar
1 Tsp Vanilla Extract
1 Large Egg, White only
2 Passion Fruits
1 Tbsp Confectioners’ Sugar, sifted
Soft Fruits to Decorate
1. Beat together the cottage cheese, cream cheese, yogurt superfine
sugar, and vanilla until well mixed.
2. Beat the egg white until it forms stiff peaks. Fold gradually into the
cheese mixture.
3. Line coeur à la crème molds (heart-shaped ceramic molds with holes
in the base) with muslin or cheesecloth and spoon in the mixture.
If molds are unavailable, use small yogurt or cream containers with
holes pierced in the bottom. Let drain on a tray in the refrigerator
for at least 12 hours.
4. To make the coulis, halve the passion fruits and scoop out the flesh.
Rub the flesh through a sieve to remove the seeds. Add the
confectioners’ sugar to the purée and mix well.
5. Turn out of the molds onto a serving plate. Drizzle the sauce around
the crème (about 1 tablespoon per person) and serve with soft fruits.
Cook’s Tip
A raspberry or strawberry coulis makes a delicious alternative to
passion fruit.

Spicy Kedgeree
(... 10 Minutes ... 20-30 Minutes)
Ingredients
1 Cup (200 g) Basmati Rice
1 Tbsp Olive Oil
2 Tbsp Butter
112 Self-Instructional Material

Unit-4
 1 Tbsp Mild Curry Powder Miscellaneous Cooking

6 Cardamoms, Seeds Crushed

2 Tsp Ground Cumin Notes
2 Shallots, Finely Chopped
½ lb (200 g) Fish (Cod, Whiting, or Hake), Boned, Skinned, and Flaked
Large Pinch of Ground Saffron
2 Cups (500 ml) Fish Stock
2 Eggs, Hard Boiled, Peeled and Chopped
2 Tbsp Creme Fraiche or Light Sour Cream
Lumpfish roe and sprigs Fresh Parsley to garnish
1. Rinse the rice in a sieve under cold running water until the water
runs completely clear.
2. Heat the olive oil and butter in a saucepan. Add the curry powder,
cardamom, cumin, and shallots. Cook gently, stirring, for 5 minutes,
until the shallots are softened.
3. Add the rice, fish, and saffron and stir until the rice is completely
coated in the oil, then add the stock. Bring to a boil, stir, and then
turn the heat to very low. Cover tightly and cook undisturbed for 8
minutes.
4. Remove the rice from the heat, stir once, and fluff up with a fork.The
rice should be separated into grains and al dente.
5. Add the eggs to the rice and fish mixture, then add the crème
fraîche. Stir well. Serve with a garnish of lumpfish roe and several
sprigs of fresh parsley.
Cook’s Tip
The kedgeree can be made the day before and refrigerated. Reheat it
in a moderate oven for 15 minutes before serving.

Rich Lemon Curd

(... 10 Minutes ... 30-40 Minutes)
Ingredients
8 Eggs, Yolks Only
1 Cup (250 g) Superfine Sugar
5 Lemons, Juice and Grated Zest
1¼ Cups (150 g) Unsalted Butter, Chilled and in pieces
3 × (80z) 250 g Jars
1. Place the egg yolks and sugar in a double boiler, or a heatproof bowl
over a saucepan of simmering water. Gently, beat for about 10
minutes, until the mixture begins to thicken.
Self-Instructional Material 113

Unit-4
Advanced Food & Beverage 2. Beat in the lemon juice and zest, then gradually add the butter, a
Production –II piece at a time. Continue to beat for 20-30 minutes, until thickened.
Notes Do not allow the mixture to boil or it will separate.
3. Spoon the mixture into sterilized jars. Cover the tops of the jars with
disks of waxed paper, and tightly seal them. Let cool, then refrigerate
the jars until needed. Serve with slightly warmed brioche.
Cook’s Tip
Lemon curd will keep for up to 3 months in the refrigerator.

Winter Breakfast for 6

Bubble and Squeak
(... 20 Minutes ... 45 Minutes)
Ingredients
1½ lb (750 g) Potatoes, Peeled
1 Tbsp Olive Oil, Plus Extra for Drizzling
3 oz (90 g) Sliced Smoked Pancetta or Bacon
2 Leeks, Thinly Sliced
12 oz (375 g) Savoy Cabbage, Shredded
Salt and Pepper to Taste
7 Tbsp (100 g) Butter, in Pieces
1. Preheat oven to 450°F/220°C. Place the potatoes in a saucepan of
cold water, bring to boil, cover, and simmer for 12 minutes, until
cooked.
2. Meanwhile, heat the olive oil in a large skillet and cook the pancetta
for 10 minutes, until crisp. Drain on paper towels.
3. Cook the leeks and cabbage in a large pan of salted boiling water
for 4 minutes, until al dente. Refresh under cold water and drain.
4. When the potatoes are cooked, drain and then mash well. Stir in the
pancetta, leeks, and cabbage and adjust seasoning.
5. Spoon the mixture into a large greased baking dish, dot with butter,
and drizzle with olive oil. Bake in the oven for 20-25 minutes, until
brown on top.
Cook’s Tip
This may be prepared, but not baked, a day ahead. Cover the baking
dish with plastic wrap and refrigerate overnight. Bake for an extra 5-10
minutes.

Herbed Tomatoes
(... 5 Minutes ... 20 Minutes)
Ingredients
3 Large tomatoes (Preferably Beefsteak)
114 Self-Instructional Material

Unit-4
 1 Tbsp Honey Miscellaneous Cooking
1 Tbsp Each Fresh Thyme and Parsley, Finely Chopped
2 Tbsp Butter Notes
Salt and Pepper to Taste
1. Preheat oven to 450°F/220°C. Cut each tomato in half and remove
the core from the center. Place in an ovenproof dish, cut side up.
2. Combine the remaining ingredients in a mixing bowl. Spread the
herb mixture over the tomato halves and bake in the oven for 15-20
minutes, until crisp on top.
Cook’s Tip
The tomatoes can be cooked in the oven with the Bubble and Squeak.

Creamy Scrambled Eggs

(... 5 Minutes ... 4 Minutes)

Fig. 3. Creamy Scrambled Eggs and Bubble & Squeak

Ingredients
12 Eggs
Salt and Pepper to Taste
4 Tbsp Butter
6 Tbsp (90 ml) Heavy Cream
1. Lightly beat the eggs and seasoning until mixed but not foamy.

Self-Instructional Material 115

Unit-4
Advanced Food & Beverage 2. Melt the butter in a skillet or saucepan over low heat. Add the eggs
Production –II and stir constantly until they start to thicken and are the consistency
Notes of soft whipped cream.
3. Remove from the heat and add the cream. Stir well. Serve
immediately.
Cook’s Tip
It is always best to cook with eggs that are at room temperature.

Orange and Lime Marmalade

(... 1 Hour 15 Minutes ... 6 Hours 30 Minutes ... 6 Hours Cooling)
Ingredients
8 Oranges (Preferably Seville)
6 Limes
3 Lemons
10 Cups (2.5 kg) Sugar
1. Place the whole oranges, limes, and lemons in a large saucepan or
preserving pan and cover with water. Bring to a boil, cover, and
simmer over very low heat for 6 hours. Let cool, covered, for 6 hours
longer.
2. Cut the fruits in half, remove and discard the seeds, and coarsely
chop. Reserve 5 cups (1.25 litres) of the liquid in the pan.
3. Add the chopped fruits and sugar to the pan and place over medium
heat, stirring constantly, until the sugar dissolves. Bring to a boil.
4. After 15 minutes, test the mixture to see if the marmalade is ready:
place a teaspoon of the mixture on a chilled plate and put it in the
freezer for 1 minute – if the liquid jells on the plate, it is ready. If
not, repeat the test every 2 minutes until it has set (it may take up
to 30 minutes). Remove the marmalade from the heat.
5. Pour the marmalade into sterilized jars. Cover the tops of the jars
with disks of waxed paper and tightly seal them. Store in the
refrigerator.
Cook’s Tips
If you have a candy thermometer, the temperature needed for setting
is 219°F/104°C. Let it stand for 15 minutes and stir before pouring to
prevent the fruit from rising to top. The recipe makes about 8lb (4 kg) of
marmalade.

BRUNCH
A meal typically eaten late in the morning as a combination of a late
breakfast and an early lunch.
[BR(EAKFAST)+(L)UNCH]
116 Self-Instructional Material

Unit-4
 A combination of breakfast and lunch, usually eaten sometime between Miscellaneous Cooking
11 a.m. and 3 p.m. Sunday brunch has become quite popular both for home
entertaining and in restaurants. Though brunch is thought of as an Notes
American tradition, H. L. Mencken tells us that it was popular in England
around 1900 . . . Long before it reached the United States.
Brunch, or bruncheon, is a late morning or early afternoon meal,
typically between 11 am and 3 pm, that combines foods usually eaten for
breakfast and lunch. The term is a portmanteau of breakfast and lunch.
Brunch is often served after a morning event or prior to an afternoon one,
such as a wedding or sporting event. While common in the United States,
according to Punch magazine, the term was introduced in Britain around
1896 by Hunter’s Weekly, then becoming student slang.
Some restaurants and hotels serve brunch, especially on Sundays and
holidays. Such brunches are often serve-yourself buffets, but menu-ordered
meals may be available instead of, or with, the buffet. The meal usually
involves standard breakfast foods such as eggs, sausages, bacon, ham, fruits,
pastries, and the like. However, it can include almost any other type of food
served throughout the day. Buffets may have quiche, large roasts of meat
or poultry, cold seafood like shrimp and smoked fish, salads, soups,
vegetable dishes, many types of breadstuffs, and desserts of all sorts.
Pancakes are not to be classified as brunch food, and are offered as an
option to children who may be present at brunch.
The dim sum brunch is a popular meal in Chinese restaurants world-
wide. It consists of a wide variety of stuffed bao (buns), dumplings, and
other savory or sweet food items which have been steamed, deep-fried, or
baked. Customers select small portions from passing carts, as the kitchen
continuously produces and sends out more freshly prepared dishes.

SPECIAL OCCASIONS
Brunch meals are prepared for special occasions such as weddings,
Valentine’s or Mother’s Day, with recipes available or meals offered by
restaurants and hotels.

French language
The Académie française prefers that French speakers do not incorporate
English words like brunch into their language, and suggests using the phrase
le grand petit déjeuner, literally “big breakfast,” and more literally, word-for-
word this means “big little lunch.” Despite the wishes of the Académie,
the typical French person readily says “brunch.” In fact, most French-French
dictionaries have an entry for “brunch” but not “grand petit déjeuner,”
defining brunch as a “late meal taken in the morning, in place of both
breakfast and lunch”.
Self-Instructional Material 117

Unit-4
Advanced Food & Beverage German Language
Production –II
German speaking countries readily adopt Anglicisms, and “brunch” is
Notes no exception, defining it as “a combination of breakfast and lunch”.
However, the German language has its own word for “brunch” :
Gabelfrühstück (lit. “fork breakfast”, fig. “late great breakfast with warm
dishes”).

REGIONAL VARIATIONS

New York City

Despite the name, which suggests a meal half-way between breakfast
and lunch, brunch in New York City typically consists of breakfast food
eaten later than a regular lunch, in the afternoon on Saturdays and Sundays.
Eggs, French toast, pancakes, hash browns and other standard breakfast
foods are usually accompanied by coffee, and often by a Mimosa,
champagne, Bellini (cocktail), Bloody Mary. New York brunch is rarely a
buffet, except in large hotels.
The grease-heavy meal is eaten later in New York than in other places
because it is often used as a hangover remedy for those who stay out late
drinking on Friday or Saturday nights. The alcohol-fueled New York
nightlife can often push brunch well into the afternoon, after party-goers
have slept off the previous night’s excesses.
A variation of the New York brunch, originating with New York Jews,
consists of bagels and their traditional accompaniments, including:
“shmears” (cream cheeses of various flavors), tomatoes, red onions, capers,
and lox. This is often called a “bagel brunch,” and has spread throughout
the nation.
A newer tradition made popular in trendy areas such as Williamsburg,
Brooklyn and Greenwich Village are more upscale brunch options (though
still intended for a crowd of recovering party goers). Foods served in this
variation often have a some of a regional cuisine influence such as Italian
cuisine or Southern cuisine. The menus also typically have both breakfast
and lunch related options (such as sandwiches and salads) as well as items
that work to fuse both meals including classics such as a Monte Cristo
sandwich and newer ideas such as “breakfast pizzas” (basically a baked
omlette with tomatoes, cheese and pizza meats cooked on top of a pizza
crust). These meals are usually ordered menu style (though some places
have a buffet of salad and/or breakfast pasteries), and pricing is often Prix
Fixe (usually costing between $10 and $20).

Culture
“Brunch” was the name of a 1997 British television series directed by
Sue Judd and Simon Pearce.

118 Self-Instructional Material

Unit-4
 In an episode of The Simpsons (“Life on the Fast Lane”, first aired Miscellaneous Cooking
March 18, 1990) the handsome French bowling instructor Jacques gives his
(French) impression of American brunch to Marge: “It’s not quite breakfast, Notes
it’s not quite lunch, but it comes with a slice of cantaloupe at the end. You
don’t get completely what you get at breakfast, but you get a good meal.”
Another episode of The Simpsons (“Lisa Gets An A”) depicts the
Simpson family going out to “brunch” by eating the samples in a grocery
store.
Breakfast/Brunches Sandwiches/Salads
Side Salads Lunch Selections
Entrée Salads Deli Tray Buffet
Desserts Beverages
Box Lunches Breakfast Boxes
Hot Lunches Afternoon Snack
Trays

BREAKFASTS AND BRUNCHES

Brunch 1
Petite Danish, Muffins and Breakfast Breads

Brunch 2
Scrambled Eggs, Sausage Bagels or Biscuits, Juice

Brunch 3
Baked Egg Strata with Ham, Cheese and Spinach, Sausage Links,
Vegetarian Egg Strata with Cheese Mushroom and Spinach
French Toast Points w/ Maple Syrup
Petite Muffins

Brunch 4
Ham Biscuits, Juice, Danish, Muffins, Breakfast Breads and Fruit Salad

Brunch 5
Smoked Salmon, Bagels with cream cheese, sliced tomato, chopped
onion, hard boiled egg, Fruit Salad, Breakfast Breads

Brunch 6
Brunch Frittata: baked casserole of eggs, potatoes, cheese, red and green
peppers, Breakfast Breads Fruit Salad, and French Bread with Butter

Brunch 7
Breakfast Burrito: eggs, cheese, ham in a flour tortilla
Self-Instructional Material 119

Unit-4
Advanced Food & Beverage Individual Items
Production –II
Yogurt
Notes Sliced Fresh Fruit
Brewed Coffee
per person, min. 10
Large Danish, Bagels or Muffins
Juices
Hash Brown Potatoes

Brunch Casseroles
Quiche—Spinach, Mushroom or Lorraine, Seafood Quiche
Spinach and Ricotta Cheese Pie with Toasted Pine Nuts
Baked Egg Strata with Asparagus, Ham and Cheese
Baked Egg Strata with Spinach, Mushrooms and Cheese

SANDWICHES AND SALADS

Sandwich Options
Tuna, Chicken, Ham or Egg Salad
Baked Ham, Grilled Chicken,
Roast Beef, Turkey Breast
Corned Beef, Italian Hoagie, BLT
Tortilla Wraps
Club Sandwiches
Shrimp or Crabmeat Salad

Gourmet Sandwiches
Turkey, Spinach, Bacon, Cheddar,
Tomato and Avocado,
Thousand Island Dressing on Baguette
Baked Ham, Swiss Cheese,
Roasted Red Peppers
Mescalum Mix and Tomato on Focaccia
Tuna, Cheddar,
Sliced Egg, Bacon,
Tomato and Shredded Lettuce, Multigrain Roll
Imported Provolone, Proscuitto, 
Pesto, Tomatoes, Lettuce on Ciabetta
120 Self-Instructional Material

Unit-4
 Roast Beef, Brie, Miscellaneous Cooking

Sun Dried Tomatoes and Garlic Spread

Mescalum Mix on Focaccia Notes
Corned Beef, Cole Slaw,  and Swiss Cheese on Rye Bread

Vegetarian
Wrap with Vegetables and Hummus
Provolone, Pesto, Vine Ripened Tomato on Baguette
Grilled Vegetables on Multigrain Roll
Meat Substitute Salami, Soy Cheese,
Spinach and Tomato on Ciabetta

Side Salads
Return to Top
50% Off Salads !!!
50% 0ff Second Salad With Any Complete Lunch
Order Must Include Beverages and Dessert
(lower priced salad is the one qualifying for reduced price)
Red Skin Potato Salad w/ Bacon and Dill
Red Skin Potato Salad w/ Egg and Dill
Garden Patch Pasta Salad Garden Salad
Sesame Noodles with Vegetables
Freshly Made Cole Slaw Fresh Fruit Salad
Old Fashioned Macaroni Salad with Cavalcade of Confetti Vegetables
Tabbouleh Salad (bulger wheat w/vegetables) w/vegetables and feta
cheese
Curry Potato and Chickpea Salad
Bow Tie Pasta and Grilled Egg plant and Vegetables
Red Skin Potatoes with Rosemary, Bleu Cheese, Olive Oil, Balsamic
Vinegar Green and Red Onions and Celery
Tri Colored Tortellini w/Parmesan Dressing
Grilled Vegetable Salad
Greek Salad w/Chopped Vegetables and Feta
Black Bean and Corn (with corn, green onions, green peppers,
lime, tomatoes, coriander, cumin and garlic)
Red Skin Potato Salad with Rosemary and Blue Cheese and Olive Oil
Linguine Fini, Asparagus and Roasted Red Pepper and Brie Salad

Self-Instructional Material 121

Unit-4
Advanced Food & Beverage LATE SUMMER BRUNCH
Production –II

Notes Pernod Pears in Grapefruit Juice

(... 20 Minutes ... 30 Minutes)
Ingredients
12 Pears, not Quite Ripe
4½ Cups (1 litre) Pink Grapefruit Juice
1
3 cup (90 g) superfine sugar
12 star anise
¼ Cup (175 ml) Anise Liqueur
(Preferably Pernod)
1. Halve, peel, and core the pears. Place in a large saucepan, pour over
the grapefruit juice, and add the sugar and star anise.
2. Bring to boil, cover, and simmer for about 15–20 minutes, until the
pears are just tender.
3. Transfer the pears to a serving dish. Boil down the juice left in the
pan until it has reduced by about half.
4. Strain the juice into a large measuring cup and let cool. Add the
Pernod. Pour the liquid over the pears and refrigerate until needed.
Cook’s Tip
These pears can be prepared the day before they are required. For a
non-alcoholic alternative to Pernod try ginger ale, or ginger cordial, omitting
the sugar from the recipe.

Prosciutto, Shrimp and Apples

(... 10 Minutes ... 20 Minutes)
Ingredients
6 Crisp Red Eating Apples (Preferably Jonagold)
½ Lemon, Juice only
2½ Tbsp Sugar
1lb (500 g) Large Shrimp
7 Tbsp (105 ml) Vegetable Oil
10 Sprigs Each Fresh
Thyme and Marjoram
Salt and Pepper to Taste
1lb (500 g) Prosciutto, Very Thinly Sliced
½ (250 g) Mixed Mushrooms, Sliced
1. Preheat oven to the lowest setting. Cut each apple into 12 slices and
remove the core. Place the slices in a bowl and sprinkle with the
lemon juice and sugar. Prepare the shrimp.
122 Self-Instructional Material

Unit-4
 2. Heat 3 tablespoons of the oil in a large skillet and cook the apples Miscellaneous Cooking
with the herbs for about 5 minutes, until golden. Season lightly.
Transfer to a warmed dish to keep hot in the oven. Notes
3. Cook the prosciutto slices in the pan for about 5 minutes, until crisp,
turning frequently. Place on a baking sheet and keep warm in the
oven.
4. Heat the remaining olive oil in the same skillet, and sauté the
mushrooms for about 5 minutes. Remove with a slotted spoon and
place with the prosciutto slices in the oven.
5. In the same oil, sauté the shrimp for about 2 minutes, until they turn
pink. Transfer everything to a large serving dish and serve with
Golden Corn and Green Pea Pancakes.
Cook’s Tip
The cooking times for the apples and mushrooms will vary according
to the varieties used. They both need to be al dente and not overcooked.

Golden Corn and Green Pea Pancakes

(... 10 Minutes ... 35 Minutes ... 30 Minutes Chilling)

Fig. 4. Prosciutto, Shrimp and Apples, Golden Corn and Green Pea Pancakes

Self-Instructional Material 123

Unit-4
Advanced Food & Beverage Ingredients
Production –II
1¼ cups (175 g) All-Purpose Flour, Sifted
Notes 1¼ Cups (175 g) Cornmeal, Sifted
½ lb Plus 2 Tbsp (275 g) Butter
3¼ Cups (900 ml) Milk
6 Eggs, Lightly Beaten
12 oz (350 g) Frozen Corn Kernels, Thawed
8 oz (250 g) Frozen Petit Pois, Thawed
3 Tbsp Each of Fresh Parsley and
Chives, Coarsely Chopped
1½ Tbsp Finely Chopped Fresh Thyme
Salt and Pepper to Taste
Salad Greens and Crème Fraîche or
Sour Cream to Serve
1. In a large bowl, mix the flour and cornmeal. Heat 4 tablespoons of
the butter to melting point.
2. Gradually whisk the milk, eggs, and melted butter into the flour
mixture. Stir in the corn, peas, herbs, and seasoning. Cover and
refrigerate for at least 30 minutes. Stir.
3. Place 2 teaspoons of the remaining butter into a 25cm (10 in) skillet
and heat until the butter just browns.
4. Put 2 tablespoons of batter into the pan. Cook for approximately 1
minute on each side, until golden. Transfer to a wire rack in the oven
to keep warm, and repeat with the remaining batter.
5. Place the pancakes on a bed of salad greens and serve with
Prosciutto, Shrimp and Apples (see opposite) and a dollop of crème
fraîche, or with bacon and maple syrup.
Cook’s Tip
These pancakes can be cooked a day in advance. To warm again for
serving, arrange on 2 or 3 large baking sheets, wrap the sheets loosely with
foil, and reheat in a moderate oven for about 15 minutes.

LUNCHES
A meal eaten at midday.
The food provided for a midday meal.
To eat a midday meal.
Lunch, the most informal and unassuming of meals, defies easy
definition. A relatively late entry into the cycle of dining, it is replete with
socioeconomic forms and meanings. Though the notion of the lunch or
luncheon is most often attributed to nineteenth-century Britain, the terms
124 Self-Instructional Material

Unit-4
had long been in use in England, albeit in slightly different form. Miscellaneous Cooking
Descended from the Spanish lonja, referring to a slice of ham, as the Oxford
English Dictionary notes, the term has been in use since the Middle Ages Notes
as a word for a small snack, often eaten in the fields during the workday
and sometimes called nunchin. Dr. Johnson’s 1755 Dictionary defines
“luncheon” as “as much food as one’s hand can hold.” For many centuries,
lunch or luncheon was precisely this: a hunk of food, a few hurried bites
of sustenance, a snack.

The French Influence on Lunch

The prestige of this upper-crust version of the British luncheon was
helped along by French cachet. Though gentle Britain was extremely uneasy
about the revolutionary developments across the channel, where the
aristocracy had been jailed or beheaded, fashionable moneyed Britons
nevertheless coveted all things French, and particularly all things French
and gastronomic. Gallic chefs, sauces, and dishes were all perceived as both
foreign and dangerous, and, thus, as the crucial markers of chic, up-to-the-
minute elegance. Luncheon was no exception. Prosper Montagné’s bible of
all things gastronomic and French, Larousse gastronomique, attributes the
development of dejeuner, the French precursor to the genteel English
luncheon, to the Revolution itself, claiming that the long hours of the new
Constituent Assembly, which sat from noon to six, brought about a
particular alimentary transformation. According to Montagné, the members
of the Assembly obligingly moved their dinner hour (diner in French) from
one o’clock or so to six o’clock or later, but they soon found that they were
unable to work effectively without food from breakfast (dejeuner), eaten first
thing in the morning to dinner. To stave off hunger, the members made it
a practice to eat a “second breakfast” before their sessions began, around
11:00 A.M. “This second dejeuner,” Montagné notes, “was more substantial
than the first and included eggs and cold meat.” The practice caught on,
and the first dejeuner (a meal of soup or coffee with milk) was soon
relegated to the status of petit dejeuner. The term “lunch” or “luncheon” was
introduced into France in the nineteenth century, generally referring to a
cold buffet for a large group of people, eaten standing up.
While the French dejeuner was driven by the lofty labor of hard-
thinking men, the genteel English version was originally a ladies’
amusement: The twentieth-century “lady who lunches” had her cultural
birth in nineteenth-century England. Women of fashion and leisure, left at
home while their husbands tended to business or pleasure, soon found that
delaying their dinner to eight o’clock or later left them hungry in the
afternoons; they began taking a midday repast, generally at the same time
that the servants and children had their dinner. This small luncheon soon
turned into an occasion for entertaining, reserved nearly exclusively for
women. Arnold Palmer in Moveable Feasts cites such luncheons, served at
one o’clock in the afternoon, occurring as early as 1818, but notes that this
Self-Instructional Material 125

Unit-4
Advanced Food & Beverage is an aberration. By the 1830s, however, luncheons were increasingly
Production –II common. The meal was dainty. By the 1850s, the practice had spread to
Notes the relatively financially stable members of the striving classes, as women
who were freed from the real labor of the home by servants filled their
afternoons with visiting and eating. The middle-class meal was not always
as elaborate as the luncheon of the rich, however: Frugal housewives might
make a lunch of leftovers from the last night’s dinner or the children’s
meals, though only when no company was expected. When guests were
present, luncheon foods were lighter than the fare of other meals, and
because visitors generally retained their bonnets and shawls throughout the
meal, the food could not be cumbersome or messy. It was served elegantly
but simply. Sara Paston-Williams writes in The Art of Dining that by the
close of the century, the fashionable table was quite bare: All food except
fruit was served from the sideboard by the butler, so that the meal was at
the crossroads between utter formality of service and utter informality of
appearance. Less dressed-up luncheons featured hot meats on the sideboard,
cold sweets in a row in the middle of the table, and other dishes served
by the hostess. By the late 1800s, formal luncheons as celebrations and
special occasion meals were not uncommon.
As Palmer makes clear, this form of luncheon was generally shunned
by men, viewed as a despicable product of daintiness, trendiness, and
boredom, a bastion of gossip and irrelevancy. While women’s luncheons
developed into a full-fledged meal, men tenaciously clung to the original
sense of the term, downing a bite or two of wine and a swallow of biscuit,
with or without a bit of meat, in a chophouse, at a club, at work, or on
the street. For city men in particular, luncheon was public, and thus
associated with business; there was nothing of indulgence or leisure about
it. As the middle class grew more stable toward the end of the century,
however, the practice of the lengthy business lunch, generally held at
gentlemen’s clubs, gradually caught on.
Gentlemen of leisure, on the other hand, incorporated luncheon into
their days in more relaxed ways. They may well, for instance, have taken
their cues from French epicureans. Jean-Anthelme Brillat-Savarin, in The
Physiology of Taste, describes the great pleasures of the “hunting-luncheon,”
a snack of bread and cheese, chicken, and wine taken beneath the trees, as
the epitome of leisure, and thus brings the notion of the courtier’s lunch
back to the leisured classes, while retaining its implications as a light,
unmeal-like meal.

The Acceptance of Lunch

By the middle of the nineteenth century, the regular luncheon meal had
become, if not commonplace, at least commonly accepted among the
fashionable. But the trajectory of the meal was by no means clear. Benjamin
Disraeli, in his collected Letters, refers to luncheon as “my principal meal,”

126 Self-Instructional Material

Unit-4
at once marking his own sense of distinction by referring to luncheon and Miscellaneous Cooking
demonstrating his old-fashioned bent, by turning his luncheon, as it were,
into dinner. Palmer describes writer Maria Edgeworth’s oscillation between Notes
meal cycles as she moves from country house to country house, enjoying
a full-fledged lunch of two courses and dessert one day, and reverting to
the old-fashioned habit of midday dinner on the next. Lunch was
sometimes amalgamated with tea, and taken in the middle of the afternoon.
Sarah Freeman declares in Mutton and Oysters that “Lunch as an occasion
for entertaining was introduced in the late 1850s,” but the first edition of
Isabella Beeton’s Book of Household Management, published in 1861, wastes
little time on the meal. In her all-purpose guide for the up-to-date
housewife, she makes mention of a light, sweet dessert known as a
“luncheon cake” but declares it “seasonable at any time.” And though she
refers to luncheons in her survey of the well-bred lady’s day as “a very
necessary meal between an early breakfast and a late dinner, as a healthy
person, with good exercise, should have a fresh supply of food once in four
hours,” she devotes scant space to its forms. In a brief section at the end
of the book, she advises women to take
The remains of cold joints, nicely garnished, a few sweets, or a little
hashed meat, poultry or game with bread and cheese, biscuits, butter, etc.
If a substantial meal is desired, rump-steaks or mutton chops may be
served, as also veal cutlets, kidneys, or any dish of that kind. In families
where there is a nursery, the mistress of the house often partakes of the
meal with the children, and makes it her luncheon. In the summer, a few
dishes of fresh fruit should be added to the luncheon, or, instead of this, a
compote of fruit or fruit tart, or pudding.
For Beeton, in other words, luncheon remained a meal for fuel, rather
than an occasion for entertaining and social niceties, and leftovers or
nursery food were more than sufficient. This easy dismissal of luncheon
may be due, in part, to her focus on helping women become useful
helpmates and mothers, rather than fashionable figures: Since luncheon was
patently a women’s meal in the home, it could occupy little space in the
husband-centered Beetonian oeuvre. Breakfast, on the other hand, warranted
a great deal of ink in Beeton’s work, since this was a meal over which men
did business, and at which the men and women of the household ate
together. And it was substantial: It is easy to imagine that anyone who ate
a breakfast of cold meats, broiled fish, chops or sausage, kidneys, eggs, fruit
in season, and toast might find themselves not exactly hungry when the
luncheon hour came around. Indeed, it is not unthinkable that the ladies’
luncheon evolved in tandem with the lady of genteel appetites. As women’s
eating habits came under increasing scrutiny in tandem with the
development of the medicalized and rigorously controlled female body of
the nineteenth century (the precursor to our own cultural preoccupation
with women’s bodily shapes), any self-respecting lady would restrain her
Self-Instructional Material 127

Unit-4
Advanced Food & Beverage appetites, particularly for strong meats and organ foods, at a meal at which
Production –II
men were present. Thus, it is conceivable that the woman who ate breakfast
Notes with becoming propriety would find herself hungry by noon, while her
husband, free to eat whatever was before him, could not conceive of such
alimentary weakness.
However, Beeton’s neglect of the meal also signals its still-precarious
position in the pantheon of meals at midcentury. In mealtimes, as in the
realms of work and fashion, nineteenth-century England seemed to exist
in several periods at once: The old-fashioned dinner sat alongside the
newfangled luncheon, and the two meals were sometimes taken, as Beeton
notes, at the same moment by members of various echelons of the
household (servants and children dined while ladies lunched). Participation
in one regime or the other marked the eater: The luncher was urban or, at
least, in touch with the latest London fashions; female; young or progressive
in her style; and wealthy, or hoping to be taken as such.
By the end of the nineteenth century, the luncheon was well-established
in English society; the 1899 edition of Beeton’s Book, for example, gives a
full seven pages to luncheon forms, etiquette, and menus. Even at this late
date, however, confusion remained. Beeton introduces her section on
luncheon by remarking that “under the above name come a very great
variety of meals; for we have no other name for the one that comes
between breakfast and dinner. It may be a crust of bread and butter or
cheese, or an elaborate meal of four or five courses; it is still ‘luncheon.’
Also, it may take place at any time. The lower classes lunch between 10
and 11; the upper, some three or four hours later.” Everyone, it seems,
found a lunch of some sort necessary by the close of the century: the
chasms between rich and poor, man and woman, urban and rural had more
or less closed on this point. And despite the confusion over the hour and
contents of luncheon, the meal remained an informal one, generally lighter
than either breakfast or dinner. Through the Edwardian period, lunch
became a lighter meal, similar to contemporary imaginings of the repast,
and more generally indulged in by both men and women.
The end of the century also saw the advent of brunch, a meal closely
associated with the Oscar Wildeesque dandies of the period. The Oxford
English Dictionary notes that the word was originally university slang; Punch
magazine attributes the term to Guy Beringer, writing in Hunter’s Weekly
about a meal that combined breakfast and lunch—and was presumably
indulged in by university rakes and other men about town who slept
through breakfast, exhausted by the exertions of the night before. In this,
the brunchers improved on the medieval courtiers who ran from one meal
to the next. A meal of absolute leisure, brunch obliterated the need for form
and attention to hours, trumpeting the freedom of the brunchers from the
tyrannies of the workday. It was an excellent means of marking the dandy
128 Self-Instructional Material

Unit-4
as a creature entirely divorced from the middle class, and only when it was Miscellaneous Cooking
taken up as a weekend form, largely in the United States in the 1930s and
1940s, did it transform itself into the respite from the workweek that we Notes
know it as today.

Lunch in America
Though the process through which lunch developed in America closely
mirrored that of England, the time table was much slower, as the country
moved more gradually from rural to urban economies. The working classes
began eating a quick meal known as lunch—usually a brown-bag affair
brought from home—in the nineteenth century, but the practice of referring
to the midday meal as dinner persisted in many rural areas through the
1940s. The development of the upper-class lunch also occurred much later.
Harvey A. Levenstein in Revolution at the Table places that transition in the
1880s and attributes the later dinner hour not only to fashion, but also to
the American work ethic. Even men who did not work, he claims, liked to
be seen as busy during working hours, and so were loathe to sit down to
dinner in daylight. Particularly, but not exclusively, among the privileged,
“nooning” persisted in America through the nineteenth century as a term
referring to a light midday meal taken at leisure, often in less than formal
circumstances.
By the early years of the new century, the ladies’ luncheon was
common, and home-based luncheon clubs for ladies were proliferating. But
since many men of the middle and upper classes ate their midday meal at
home, luncheon in America had much less of a gendered character than
the British variety. Through the twentieth century, as children came home
from school to eat lunch, the meal was made to bear the weight of
America’s great nutritional edicts, so that homemade meals and the women
who cooked them shouldered the responsibility for the emotional, physical,
and intellectual well-being of the nation’s children. Women of leisure took
their midday sustenance in public restaurants, marking their distance from
the labor of the home by combining lunching or luncheon, as they termed
it, with shopping and other wealth-driven pursuits of pleasure.
In the public world of work, lunch in America was driven by the
nation’s speedy, progress-obsessed business culture. As Daniel Boorstin notes
in The Americans, soon after the Civil War, the notion of the lunch counter
evolved, modeled on the horrible “refreshment rooms” in railroad stations,
where commuters in a hurry downed worse than mediocre food at top
speed. The lunch counter, like the refreshment room, was based on the
premise of moving patrons in and out quickly; the setting and the seating
were less than luxurious, and the food was served up extremely quickly,
encouraging rapid turnover (a business practice that Ray Kroc, the
entrepreneur behind McDonald’s, elevated to an American art form).
Unsurprisingly, innovation-and efficiency-driven Americans also developed

Self-Instructional Material 129

Unit-4
Advanced Food & Beverage the concept of the lunch box, complete with divisions for various types of
Production –II food and eating implements, for which patents were applied in 1864.
Notes In its contemporary American incarnation, lunch continues to
incorporate many of the class-and gender-driven connotations of its
nineteenth-century manifestations. Office workers may eat a quick lunch—
brought from home or ordered from a take-out or delivery restaurant,
contemporary versions of nineteenth-century food carts and chophouses—
at their desks, or they may use their lunch hour, a sacred American
twentieth-century institution, for leisure activities, shopping, exercising, or
eating out at restaurants that devote themselves in some way to fast
noontime service. People of real leisure and means eat lunches in
restaurants, and the notion of the salad-eating “lady who lunches” still
holds considerable currency. Though the notion of the business lunch,
another midcentury American institution, has declined somewhat (and the
legendary three-martini lunch has more or less disappeared, as a faster,
meaner working world has evolved), lunch remains an important public
meal for executives, who often use it as an opportunity for doing business,
just as eighteenth-and nineteenth-century “Change Alley” businessmen once
made deals in the coffeehouses of London. Business luncheons are more
formal affairs, held for a larger number of people, and often involving a
speaker. The term “luncheon” in general now refers, in the United States,
to a formal affair involving a substantial number of participants, though
in Britain it may also refer to a relatively formal repast for one person or
a small group of people. For children, lunch is still seen as a particularly
important source of nutrition, as the hot lunch programs in the schools
attest, but as women have moved out of the home and into the workplace,
the responsibility for this all-important feeding now rests with the schools
and the public domain. Perhaps most tellingly, in the go-go American
business environment of the early twenty-first century, the most important
lunch is the one that is not eaten: As businesspeople seek to mark
themselves as serious, driven, busy, they have come to see lunch as a sign
of indulgence, even of weakness. Like their nineteenth-century, London
counterparts, ambitious workers often scorn lunch as a meal reserved for
the weak, the slow, the unambitious, and the overly leisured. The best kind
of lunch for the upwardly mobile entrepreneur is the one he or she has
forgotten to eat.

LUNCH MENUS
On a Monday in summer, a family might lunch on “mutton cutlets and
peas, cold chicken, ham, salad.—Gooseberry fool, cold milk pudding.—
Bread, cheese, butter, biscuits.” On a Saturday, the menu might include
“Minced beef or any other cold meat, Russian salad.—Macaroni cheese.—
Cake, fruit, bread, butter, biscuits.” A winter family menu might consist of
“Curried cold fish, steak fried, mashed potatoes.—Tinned pine.—Custard.—
130 Self-Instructional Material

Unit-4
Bread, butter, cheese, biscuits.” (Note the marks of technology and of Miscellaneous Cooking
Empire: curries from India, generally stripped of much of their spiciness,
became standard fare on British tables during the nineteenth century, and
canned goods were at once economical and alluring in their factory-stamped
Notes
newness.) A Thursday winter family lunch, on the other hand, might be
based around a “joint from servants’ table with vegetables”—incorporating
both economy and good old English style, as the plain joint—a well-cooked
piece of meat without fancy foreign sauces—was the epitome of old-
fashioned English fare. It could be accompanied by “any cold pudding—
Cake, preserve—Bread, butter, cheese, biscuits.”
An “economical luncheon” was much more limited, incorporating one
main course, one simple dessert, and bread with butter, cheese, or
marmalade; the main course might consist of “rissoles of cold meat” or
“potato pie made from remains of cold meat” . The inclusion of such recipes
demonstrates the reach of luncheon through every class.
A luncheon for guests was somewhat more elaborate. The 1899 edition
of Beeton lists the following menu for a summer repast for ten:
Cold salmon, tartar sauce, cucumber
Roast chicken, potatoes, green peas
Cold lamb, salad
Raspberry and current tart (cold), custard
Maraschino jelly
Strawberries and cream
Bread, butter, cheese
In winter, Beeton’s Guide suggests the following:
Clear soup
Fried soles, caper sauce
Hashed turkey, cold roast beef, beetroot, mashed potatoes
Pheasants
Sweet Omelette, stewed prunes and rice (cold), cheese, celery
Pears, oranges
“The luncheon proper, which resembles the French déjeuner in style”.
While noting that dishes might be added or subtracted depending on
appetite and occasion, she generally proposes menus of four courses,
including the following:
For spring: spring soup, mayonnaise of halibut, stewed pigeons, and
French pancakes or eggs on spinach, cold beef with mixed salad, orange
soufflé, and cheese cakes. For summer, fish salad, French beans à la maitre
d’hotel, roast lab, and compote of cherries with custard sauce; for fall,
grilled mackerel, minced chicken with spinach, bread-crumb pudding, and
stewed prunes; and for winter, stuffed fillets of fish, Russian steaks, apple
charlotte, and coffee eclairs.
Self-Instructional Material 131

Unit-4
Advanced Food & Beverage Lunch is an abbreviation of luncheon, meaning a midday meal. In
Production –II
English-speaking countries during the eighteenth century what was
Notes originally called “dinner”— a word still sometimes used to mean a
noontime meal in the British Isles, and in parts of the United States and
Canada — was moved by stages later in the day and came in the course
of the nineteenth century to be eaten at night, replacing the light meal
called supper, which was delayed by the upper class to midnight.
The mid-day meal on Sunday and the festival meals on Christmas,
Easter, and Thanksgiving (in the U.S. and Canada) are still often eaten at
the old hours, usually either at noon or between two and four in the
afternoon, and called dinner. Traditional farming communities also may still
commonly have the largest meal of the day at mid-day and refer to this
meal as “dinner.”

Origin of the term

The abbreviation lunch, in use from 1823, is taken from the more formal
“luncheon,” which the OED reports from 1580, as a word for a meal that
was inserted between more substantial meals.
In medieval England, there are references to nuncheon, a non hench
according to OED, a noon draught— of ale, with bread— an extra meal
between midday dinner and supper, especially during the long hours of
hard labour during haying or early harvesting. In London, by the 1730s and
40s, the upper class were rising later and dining at three or four in the
afternoon, and by 1770 their dinner hour in London was four or five. A
formal evening meal, artificially lit by candles, sometimes with
entertainment, was a “supper party” as late as Regency times.
In the 19th century, male artisans went home for a brief dinner, where
their wives fed them, but as the workplace was removed farther from the
home, working men took to providing themselves with something portable
to eat at a break in the schedule during the middle of the day. In parts of
India a light, portable lunch is known as tiffin.
Ladies whose husbands would eat at the club would be free to leave
the house and have lunch with one another, though not in restaurants until
the twentieth century. In the 1945 edition of Etiquette, Emily Post still
referred to luncheon as “generally given by and for women, but it is not
unusual, especially in summer places or in town on Saturday or Sunday,
to include an equal number of men”— hence the mildly disparaging phrase,
“the ladies who lunch.” Lunch was a ladies’ light meal; when the Prince
of Wales stopped to eat a dainty luncheon with lady friends, he was
laughed at for this effeminacy. Afternoon tea supplemented this luncheon
at four o’clock, from the 1840s. Mrs Beeton’s Book of Household Management
had much less to explain about luncheon than about dinners or ball
suppers:
132 Self-Instructional Material

Unit-4
 The remains of cold joints, nicely garnished, a few sweets, or a little hashed Miscellaneous Cooking
meat, poultry or game, are the usual articles placed on the table for luncheon, with
bread and cheese, biscuits, butter, etc. If a substantial meal is desired, rump-steaks Notes
or mutton chops may be served, as also veal cutlets, kidneys, or any dish of that
kind. In families where there is a nursery, the mistress of the house often
partakes of the meal with the children, and makes it her luncheon. In the summer,
a few dishes of fresh fruit should be added to the luncheon, or, instead of this, a
compote of fruit or fruit tart, or pudding. —Mrs Beeton’s Book of Household
Management

Practices
Lunch food varies. In some places, one eats similar things both at lunch
and at supper - a hot meal, sometimes with more than one course. In other
places, lunch is the main meal of the day, supper being a smaller cold meal.
Many people eat lunch while at work or school. Employers and schools
usually provide a lunch break in the middle of the day, lasting as much as
an hour. Some workplaces and schools provide cafeterias, often called
canteens, where one can get a hot meal (in British schools female staff
who serve lunch are often known as “dinner ladies” (or in Northern
England as ‘Dinner Nannies’), but never “lunch ladies”. In some work
locations one can easily go out to eat at a nearby restaurant. Where these
conveniences are not available it may be impractical to make lunch the main
meal of the day. In these cases, relatively simple foods might be packed in
a container, such as a bag or a lunchbox, and taken to work or school.
Many worksites are visited regularly by catering trucks, which provide
lunch.
Brown bag lunch of a chicken salad sandwich, a pear, carrot sticks, and
milk.
The quintessential bag lunch (also, brown bag from the brown paper
sack used to carry it) in North America of the past has consisted of a
sandwich and often a whole fruit and either cookies or a candy bar. But
now, the near-universal spread of the microwave oven to the workplace
since the 1980s has changed the nature of workers’ lunches considerably.
Leftovers from home-cooked meals, frozen foods, and a huge variety of
prepared foods needing only reheating are now more common than the
sandwich lunch.
A similar tradition exists in Britain, where schoolchildren and workers
bring in a prepared lunch in a lunch box in the style of the American bag
lunch. This will usually contain, at the least, a sandwich, a bag of crisps
and a drink. However, this is now changing in the workplace due to the
ubiquity of small cafes in cities as well as the microwave. However, it
remains common among builders where such facilities do not exist on-site.
On weekends in the United States, it is popular to combine a late
breakfast with lunch, called a “brunch”. Brunches often feature more
Self-Instructional Material 133

Unit-4
Advanced Food & Beverage elaborate fare than ordinary breakfasts, and may include desserts and
Production –II alcoholic beverages, such as mimosas, which are not ordinarily served with
Notes breakfast.

Purpose
In addition to its primary purpose, lunch can function as a form of
entertainment, especially on weekends; a particularly fancy or formal lunch
can be called a luncheon. Such lunches can be served at a restaurant, as a
buffet or potluck, or as a sit-down feast. These events are very similar to
festive suppers. Lunch, both simple and fancy, often includes dessert.
Many nutritionists suggest that it is more appropriate to eat a large
meal at lunch than it is to do so at supper, just before going to sleep, when
the energy from the meal will not be properly used. An example of this
style of meal can be found in the German, Brazilian and Scandinavian diet,
whose lunch mostly is large and cooked (as opposed to, say, a sandwich).
In a full cricket match that lasts more than one day, there is a luncheon
interval in each day’s play, usually taken between 12:30pm and 1:30pm. In
one-day matches, the break is taken between innings.
In other languages —
Two street vendors taking time out for lunch at a makeshift table of
wooden crates covered with newspaper. New York, August 1946.
In French the midday meal is called déjeuner and is the main meal of
the day, taken between noon and 2 p.m. The lighter evening meal, taken
around 8 p.m., is called souper.
In Quebecois French, lunch is known as dîner. The Anglicism lunch
means an invitational light meal usually eaten while standing and not
necessarily around noon. It is offered for example in vernissages;
In Catalan language, it is dinar .
In Chinese, it is usually called tin fan (in Mandarin pinyin wu cân)
(literally, ‘midday meal’).
In Arabic, it is ghada. Normally, it is eaten at 3 to 5 pm.
In Bengali, it is called “madhyanho bhojon.”
In Czech, it is called “obêd”
In Danish, it is frokost (or middagsmad).
In Dhivehi, it is called “Mendhuru Keun””
In Dutch, it is “middagmaal” or middageten. The Anglicism lunch is also
used.
In Esperanto, it is tagmango (or lunco).
In Estonian, it is “lõuna” or “lõunasöök”.
In Filipino, it is tanghalian.

134 Self-Instructional Material

Unit-4
 In Finnish, it is lounas. Miscellaneous Cooking

In German, the main middle of the day meal is Mittagessen (mid-day

food) Notes
In Greek, it is  (pronounced yevma).
In Gujarati, it is called “bapor nu khavanu”.
In Hungarian, it is ebéd.
In Hindi, it is called “madhyan bhojan.”
In Icelandic, it is hádegismatur or hádegisverður.
In Indonesian, it is makan siang
In Interlingua, it is prandio.
In Italian, it is pranzo.
In Korean, it is “Jum Shim (“??”).
In Kurdish, it is Firaveen.
In Latvian, it is pusdienas (“middays”).
In Lithuanian, it is pietûs and is the main meal of the day. The word
lunch is translated as priešpieciai (meaning pre-dinner) and would be brunch.
In Malayalam, it is called “Ucha Oonu”.
In Malay, it is called “Makanan Tengahari”
In Norwegian, it is lunsj or formiddagsmat (meaning pre-dinner meal).
In Polish, it is obiad.
In Portuguese, it is almoço.
In Persian language, it is naahaar.
In Romanian, it is Prânz
In Russian, it is Ooeo
In Serbian, it is rucak
In Slovak, it is obed
In Slovenian, it is kosilo
In Spanish, it is almuerzo (or comida, which also means “food”).
In Swedish, it is lunch.
In Tagalog, it is tanghalian.
In Tamil, it is Madhya Unavu (or “Madhya sappadu”).
In Turkish, it is ögle yemegi (midday meal).
In Urdu, it is Dopeher kaa khaanaa, means meal at noon.
In Vietnamese, it is an trua.
In Welsh it is tocyn but this also means snack. “Cinio” can also be used
to describe lunch, however “cinio” can also be used to describe the evening
meal alongside with swper.

Self-Instructional Material 135

Unit-4
Advanced Food & Beverage Luncheon
Production –II
Luncheons are often quite similar to breakfasts in that they are
Notes intended to provide a convenience to convention attendees and to
ensure that they will not roam away and neglect the afternoon’s business
activities.
If you offer butlered foods, place only one type of food on a tray;
otherwise, guests will take too long to make their selections. If they cannot
decide easily what to select from a tray with a number of foods, they may
take one of each. This will slow service because the servers will not be able
to work the room quickly and efficiently. It might also encourage
overconsumption and food waste. Butlered food should always be “finger
food” — food that can be consumed without eating utensils. The server
should always carry a small stack of cocktail napkins.
With butlered service, the client’s labor charge will be a bit higher.
However, this should be offset with a lower food cost. As noted earlier,
guests will consume less if foods are passed. Passing foods also allows
you to control the pace of service. For instance, you can stagger service by
sending out servers with trays every 15 minutes instead of sending out all
the food at one time. Furthermore, the catering sales representative should
remind clients that passed foods lend an air of elegance to the reception
that many guests will appreciate. Be sure servers are assigned areas of the
room to cover, or one side of the room may get all of the food.
Receptions can be tailored to any budget. Unlike other meal functions,
they give clients flexibility. There are many opportunities to be extravagant
or frugal. For example, clients can control the time allocated for the
reception; they can offer a seafood bar with a few shrimp and a lot of
inexpensive mussels arranged on crushed ice, or they can start with
expensive hors d’oeuvres and back them up with cheese and dry snacks.
The breakfast, luncheon, and dinner planner generally does not enjoy such
a wide array of options.
Generally speaking, if you are charging clients according to the
amount of foods consumed, you would opt for buffet tables, dinner-sized
plates, and self-service. At the other extreme, passed foods are appropriate
if the client is paying a per-person charge for unlimited consumption.
Because most clients prefer paying a per-person charge for foods, your
service strategies will tend toward passed foods. However, you and your
clients can usually find several mutually agreeable positions between these
two extremes to satisfy everyone’s quality and cost requirements.

Alfresco Lunch
Here’s a combination of simple flavors that spell out summer sunshine.
Each of the courses is quick to prepare.

136 Self-Instructional Material

Unit-4
 Serves 6 Miscellaneous Cooking
Feta Salad
This impressive dish is light, easy to make, and a glorious feast Notes
for both the eye and palate.
Fresh Sautéed Sardines
You will be transported to a cool vine-covered courtyard on the edge of the
glittering sea with this zesty mix of fish and herbs.
Aromatic Fruit Salad
Finish off with a taste of the sun in the form of these exotic fruit-packed
parchment bundles.
Drinks
Enjoy the aromatic crispness of a white Rioja with this summer menu.
Planning Notes
The aromatic fruit salad can be arranged, ready for baking, well in
advance of the meal. Bear in mind that preparing parchment bundles for
more than 12 can take time. The fig and feta salad can be made in quantity
up to a couple of hours in advance. Prepare the sauce for the sardines up
to 12 hours before you need it, but cook the fish at the last moment.

Flavors of Asia
This menu is characterized by the sharp spicy flavors that typify
Eastern cuisine.
Serves 6
Shrimp Soup
Once you taste this soup, you’ll recognize that shrimp and coconut
are made for each other.
Oriental Bundles with Spicy Sauce
Crispy phyllo bundles of thinly sliced pork and crunchy cashews,
complemented by a tangy sauce.
Ginger Sorbet
Being sweet vegetables, carrots work well in this exotic ice with ginger.
The sorbet is temptingly served in edible ginger baskets.
Drinks
Sake offered warm is the ideal accompaniment. Have jasmine tea
as a non-alcoholic alternative.
Planning Notes
Make the ginger sorbet up to six weeks in advance – it’s a great
standby for unexpected visitors. The ginger baskets will keep in an airtight
tin for up to two weeks. Although the bundles take some time to assemble,
the shrimp soup and ginger sorbet are simplicity itself to make. The bundles
are best cooked and eaten immediately, so can be unsuitable for large
numbers.
Self-Instructional Material 137

Unit-4
Advanced Food & Beverage Winter Fare
Production –II
The food we enjoy varies with the seasons. Winter is a time for
Notes hearty dishes. This is a menu of satisfying and sophisticated cold-weather
treats.
Serves 12
Potato and Bacon Salad
Add tiny quantities of truffles to this salad to make it extra special;
potatoes are superb at taking on their flavor.
Peppered Lamb
Pepper enlivens the taste buds and enhances the flavor of the tender,
sweet meat.
Winter Compote with Prune Ice Cream
Dried fruits have an intensity of flavor that is just right in the depths of
winter. This medley is delicious served with prune ice cream.
Drinks
The softness of red Merlot wine makes it ideal for this lunch.
Planning Notes
The ice cream can be made up to six weeks in advance. Make the
compote two days ahead, since it improves over time. Prepare the potato
and bacon salad the day before, especially if using truffles, to allow the
flavors to develop; arrange it on salad greens at the last minute. The sauce
for the peppered lamb can also be made a day ahead, if necessary; keep it
covered in the refrigerator. The lamb is best eaten immediately after
cooking; always use the finest-quality meat.

Seaside Favourites
The association with sparkling seas and whitewashed clapboard houses
makes these dishes irresistible.
Serves 6
Fish Cakes with Herb Sauce
No heaviness here: just wonderful fresh fish with mayonnaise and herbs,
fried to crisp perfection and accompanied by a delicate herb sauce.
Blueberry Tart
The family recipe of my friend Mary Lublin combines cooked and raw
blueberries in a sharp, not-too-sweet sauce. The fruit explodes with
flavor as you eat it.
Drinks
Iced tea, a refreshing favorite specialty, is an ideal choice,
served with or without lemon.

138 Self-Instructional Material

Unit-4
 Planning Notes Miscellaneous Cooking

The pastry case for the blueberry tart can be made two days in advance
and stored in an airtight container. For the fish cakes, prepare the fish Notes
mixture and sauce several hours ahead of the meal and keep refrigerated.
The fish cakes can be fried up to one hour before serving, if you keep them
warm.

Alfresco Lunch for 6

Fig and Feta Salad
(... 20 minutes)
Ingredients
3 Large Tomatoes (Preferably Beefsteak)
6 oz (175 g) Feta Cheese, Crumbled
6 Sprigs Basil, Finely Chopped
¾ Cup (90 g) Black Olives, Pitted
8 Figs
2 Zucchinis
2 Tbsp Balsamic Vinegar, Plus Extra to Serve
Salt and Pepper to Taste
Watercress to Garnish
1. Peel and quarter the tomatoes, remove and discard the cores and
seeds, and finely chop the flesh. Place in a salad bowl with the feta,
basil, and olives. Dice 6 of the figs and add them to the bowl.
2. Cut the zucchinis in half and shave them lengthwise into thin ribbon
strips, using a vegetable peeler. Roll 18 strips into tight cylinders and
set aside. Finely chop the remaining strips and add to the bowl.
3. Add the vinegar and seasoning to the salad and toss well.Cover and
refrigerate until required (preferably no longer than 4 hours).
4. Just before serving, place a plain round cookie cutter – about 3½ in
(9 cm) in diameter – on a serving plate. Pile the salad into the center
of the cutter and press down lightly. Remove the cutter carefully and
repeat for the remaining servings.
5. Slice the remaining figs and serve with the salad. Arrange 3 reserved
zucchini rolls on top of each salad, garnish with watercress, and
sprinkle over a little balsamic vinegar.
Cook’s Tips
The salad can be varied according to the season. Always use
brightly colored ingredients; cut them finely so they hold together in the
mold.

Self-Instructional Material 139

Unit-4
Advanced Food & Beverage Fresh Sautêed Sardines
Production –II
(... 10 Minutes .... 10 Minutes ... 30 Minutes Soaking)
Notes

Fig. 5. Fresh Sauteed Sardines

Ingredients
¼ Cup (60 g) Raisins
18 Fresh Sardines
5 Tbsp (75 g) All-purpose Flour
Salt and Pepper to Taste
3 Tbsp Olive Oil
3 Garlic Cloves, Skins left on, Crushed under the flat of a knife
6 Shallots, Finely Chopped
3 Bay Leaves
½ Cup (125 ml) Red Wine Vinegar
4 Tbsp Pine Nuts, Lightly Toasted
Salad Greens and Focaccia to Serve
1. Soak the raisins in water for 30 minutes. Gut and scale the sardines,
if necessary, and remove their heads.Toss lightly in seasoned flour.
2. Heat the olive oil in a large frying pan.Add the garlic and sardines
and sauté gently for about 1½ minutes each side. Transfer the
sardines to a warmed dish to keep hot in the oven.
140 Self-Instructional Material

Unit-4
 3. To make the sauce, add the shallots and bay leaves to the same pan Miscellaneous Cooking
and cook over medium heat until the shallots are just softened. Add
the vinegar, pine nuts, and raisins and cook until bubbling. Discard Notes
the garlic.
4. To serve, arrange the sardines on a bed of mixed salad greens and
pour the hot sauce over them. Serve with homemade Focaccia.
Cook’s Tip
These sardines are also delicious cooked for the same length of time
on the barbecue, but be sure not to overcook them.

Aromatic Fruit Salad

(... 20 Minutes ... 10 Minutes)
Ingredients
1 Large Ripe Mango, Peeled
1 Large Pineapple, Peeled
3 Passion Fruits (Optional)
2 Limes, Juice and Grated Zest
6 Shakes of Angostura Bitters
6 Pinches Each of Ground Cloves, Allspice and Black Pepper
4 Tbsp Soft Dark Brown Sugar
6 Tbsp (90 ml) Dark Rum (Optional)
1. Preheat oven to 400°F/200°C. Cut the mango and pineapple flesh
into chunks. Halve the passion fruits, if using, and scoop out their
flesh together with the seeds.
2. Cut 6 pieces of baking parchment, 12in (30 cm) square. Fold each
square diagonally. Open out and lay 1 piece of parchment on a plate.
Place one-sixth of the fruit on one side of the fold. Sprinkle a dash
of the lime juice and zest, the bitters, and a pinch of each of the
spices. Add 2 teaspoons of sugar and 1 tablespoon of rum, if using.
3. Fold the baking parchment over the fruits to enclose, then double-
fold the edges. Pleat the folded edges of the triangle. Place on a
baking sheet. Repeat to make 5 more bundles.
4. Bake in the oven for 10 minutes. Serve the unopened bundles with
fruit sorbet or ice cream, allowing your guests to tear them open at
the table.

Flavors of Asia For 6

Shrimp Soup
(... 15 Minutes ... 15 Minutes)
Ingredients
12-18 Raw Jumbo Shrimp, About 8oz (250 g)
Self-Instructional Material 141

Unit-4
Advanced Food & Beverage
Production –II

Notes

Fig. 6. Shrimp Soup

1 2 3 Cups (400 ml) Water
1 2 3 Cups (400 ml) Coconut Milk
1 Tbsp Fish Sauce
2 Tsp Sugar
1½ Limes, Juice and Grated Zest
3 Fresh Green Chilies, Seed and Finely Chopped
3 Stalks Lemongrass, Finely Chopped
2 Garlic Cloves, Crushed
1 in. (2.5 cm) piece of Galangal, Peeled and Thinly Sliced
6 Kaffir Lime Leaves (Preferably Fresh), Torn
1½ Tbsp Tamarind Pulp (Optional)
1/3–1/2 Cucumber, Cut in Matchsticks
3 Tbsp Fresh Cilantro, Coarsely Chopped to Garnish
1. Prepare the shrimp. Place the shells in a large saucepan with the
water, coconut milk, fish sauce, sugar, lime juice, and chilies. Bring
to a boil and simmer for 5 minutes. Strain and discard the shrimp
shells, returning the cooking liquid to the saucepan.
2. Add the lemon grass, garlic, galangal, lime leaves, lime zest, and
tamarind, if using, and return to a boil. Simmer for 5 minutes.
3. Add the cucumber and shrimp and cook for 2 more minutes. Serve
in warmed soup bowls, and sprinkle with the cilantro.
142 Self-Instructional Material

Unit-4
 Cook’s Tips Miscellaneous Cooking
Galangal, kaffir lime leaves, and tamarind pulp are all available in
Oriental grocery stores. Galangal can be replaced with a ½ in. (1 cm) piece Notes
of fresh ginger, peeled and very finely chopped. Use the grated zest of 2
limes instead of kaffir lime leaves, if necessary.

Oriental Bundles with Spicy Sauce

(... 30 Minutes ... 18 Minutes ... 1 Hour Marinating)
Ingredients
1 Tbsp Fish Sauce
6 Tbsp (90 ml) Oyster Sauce
3 Tbsp Light Soy Sauce
3 Fresh Red Chillies, Seeded and Finely Chopped
5 Garlic Cloves, Finely Chopped
1 in. (2.5 cm) Piece Fresh Ginger, Peeled and Finely Chopped
½ lb. (225 g) Pork Fillet, Well Chilled
2 Tsp Vegetable Oil
4 Shallots, Finely Chopped
1 Cup (125 g) Unsalted Cashew Nuts, Coarsely Chopped
24 Sheets Phyllo Dough, Approximately
12 × 7 in (30 × 17 cm), about 8 oz (250 g)
6 Tbsp (90 g) Butter, Melted
2 Tbsp Sesame Oil
½ Tsp Ground Cinnamon
¼ Tsp Ground Nutmeg
2 Tsp Ground Coriander
½ cup (125 ml) Water
2 Tbsp Sherry or Cider Vinegar
1 Lime, Juice and Grated Zest
2 Tsp Sugar
1. To make the marinade, combine the fish sauce, 3 tablespoons of the
oyster sauce, 1 tablespoon of the soy sauce, 2 chilies, 2 garlic cloves,
and the ginger. Cut the pork into very thin slices and place in a
shallow non-metallic dish. Pour over the marinade, cover, and let
marinate in the refrigerator for 1 hour.
2. Heat the vegetable oil in a wok or frying pan and stirfry the shallots
until pale golden. Add the pork with the marinade, and the nuts,
and continue to fry until the pork is golden. Let cool.
3. Preheat oven to 350°F/180°C. Lay out 1 sheet of phyllo dough, brush
lightly with melted butter, lay a second sheet crosswise over it, and
Self-Instructional Material 143

Unit-4
Advanced Food & Beverage brush this with butter. Turn the pastry over. Place about a tablespoon
Production –II of the pork and nut mixture in the center.
Notes 4. Gather up the pastry around the meat, twist into a bundle, and place
it on a greased baking sheet. Make 11 more bundles in this way. Bake
for about 15-18 minutes, until golden.
5. Meanwhile, make the spicy sauce. Heat the sesame oil in a small
pan. Add the remaining garlic and the cinnamon, nutmeg, and
coriander, and brown lightly.
6. Remove the pan from the heat and add the water, remaining soy
sauce, oyster sauce, vinegar, lime juice and zest, and sugar. Stir.
Return to a boil and simmer for 4-5 minutes. Serve the Oriental
bundles with the sauce drizzled over, accompanied by snow peas
and baby asparagus.
Cook’s Tip
For an attractive presentation, tie the top of the bundles with 2 strands
of chives before baking.

Ginger Sorbet
(... 15 Minutes ... 10 Minutes ... 8 Hours Chilling)
Ingredients
1¼ Cups (300 ml) Water
1¼ Cups (300 g) Sugar
2 Cups (500 ml) Carrot Juice
2 Limes, Juice and Grated Zest
2-3 in. (5-7½ cm) Piece of Fresh Ginger, Peeled and Finely Chopped
1 Egg, White Only
12 Ginger Baskets
1. Heat the water and sugar in a saucepan over moderate heat. Bring
to a boil, stirring until the syrup has dissolved and is clear. Add the
carrot juice, lime juice and zest, and ginger. Let cool, then refrigerate
for 2 hours, until chilled.
2. Pour the mixture into a freezer-proof container, cover, and freeze for
3 hours, stirring at the end of each hour. On the final stirring, lightly
beat the egg white, then fold it into the mixture. Refreeze for at least
3 hours.
3. Transfer the sorbet to the refrigerator 30 minutes before serving, to
soften. Allow 2 scoops per person and serve in Ginger Baskets.
Cook’s Tips
If you have an ice cream maker, follow the manufacturer’s instructions.
Avoid serving foods containing raw egg to children and the elderly.

144 Self-Instructional Material

Unit-4
Winter Fare for 12 Miscellaneous Cooking
Potato and Bacon Salad
(... 15 minutes ... 15 Minutes ... 12 Hours Marinating) Notes
Ingredients
2 White Truffles, Fresh or Bottled (Optional)
2 Tbsp Olive Oil
¾ lb. (350 g) Smoked Pancetta or Smoked Bacon, Trimmed and Sliced
2½ lb (1.25 kg) New Potatoes, Scrubbed
6 Sprigs Fresh Mint
2/3 Cup (150 ml) Vinaigrette
Salad Greens to Serve
1. If you are using fresh truffles, peel them the day before and reserve
the peel. Keep the truffles wrapped and airtight in refrigerator until
required.
2. Heat the oil in a frying pan. Add the bacon with the truffle peel, if
using, and cook until golden. Remove the bacon and drain on paper
towels. Discard the truffle peel.
3. Cook the potatoes and mint in a large saucepan of salted boiling
water for about 12-15 minutes, until the potatoes are just cooked.
Drain.
4. When the potatoes are cool enough to handle, cut into ¼ in. (½ cm)
slices. Place in a large, no metallic dish. Sprinkle with the bacon and
pour over the Vinaigrette. Cover and marinate overnight in the
refrigerator.
5. Slice the truffles very thinly. To serve, arrange the potato and bacon
with the Vinaigrette on a bed of salad greens and add the truffle
slices.
Cook’s Tip
If you are using bottled truffles, use some of the oil to make the
Vinaigrette.

Peppered Lamb
(... 30 Minutes ... 55 Minutes)
Ingredients
1 oz (30 g) Dried Cepes
2 Cups (500 ml) Hot Water
4 Tbsp Unsalted Butter
8 Anchovy Fillets, Finely Chopped
4 Tbsp Olive Oil
2 Boned and Trimmed Loins of Lamb, about
Self-Instructional Material 145

Unit-4
Advanced Food & Beverage
Production –II

Notes

Fig. 7. Peppered Lamb and Braised endive

2½ lb (1.25 kg) Each, with Bones Reserved
2 Garlic Cloves, Skins left on, Crushed under the flat of a knife
3 Cups (750 ml) Red Wine
4 Tbsp Mixed Peppercorns, Crushed
4 Tbsp Fresh Mint, Finely Chopped
Tagliatelle and Braised Endive to Serve
1. To make the sauce, grind the cepes to a powder in an electric grinder
or mortar and soak in the hot water for 30 minutes. Cream the butter
and anchovies to a paste and refrigerate.
2. Meanwhile, heat 2 tablespoons of oil in a flameproof casserole. Add
the lamb bones and garlic and cook until brown. Gradually add the
wine and reduce to about 2/3 cup (150 ml) over low heat. Add the
mushroom liquid and reduce by half. Discard the bones and garlic
and reserve the sauce.
3. To prepare the lamb, brush with 1 tablespoon of oil and roll in the
peppercorns mixed with mint. Heat the remaining oil in a large
frying pan. Sear each loin all over until charred. Lower the heat and
cook for a further 4-8 minutes, turning regularly, until just cooked
inside. Transfer to a warmed dish; keep hot in a low oven.

146 Self-Instructional Material

Unit-4
 4. To the same pan, add the reserved sauce and bring to a boil. Cut Miscellaneous Cooking
the anchovy butter into small pieces and add them gradually to the
sauce whisking after each addition,until the sauce is smooth. Notes
5. Carve the lamb into ½ in. (1 cm) slices and serve with the sauce,
accompanied by Braised Endive and tagliatelle.

Winter Compote with Prune Ice Cream

(... 15 Minutes ... 20 Minutes ... 8 Hours Chilling)
Ingredients
1 lb (500 g) Prunes, Pitted
2 Cups (500 ml) Prune Juice
½ Cup (125 g) Sugar
5 Lemons, Juice and Grated Zest
2½ Cups (600 ml) Heavy Cream, Chilled
6 Tbsp (90 ml) Armagnac or Brandy
1½ Cups (375 ml) Port or Medium Dry Sherry
10 Cloves
24 Dried Pear Halves
24 Dried Apricots
12 Dried Figs
1. To make the ice cream, heat 10 oz (300 g) of the prunes, the prune
juice, the sugar, and the juice of 3 lemons for about 10 minutes, until
the prunes are soft. Purée in a blender, let cool, then refrigerate for
at least 2 hours, until thoroughly chilled.
2. Whisk in the cream, grated zest of 3 lemons, and the Armagnac. Turn
the mixture into a rigid freezer-proof container, cover, and freeze for
3 hours, stirring at the end of each hour (follow the manufacturer’s
instructions if you use an ice cream maker). Refreeze for at least 3
hours.
3. To make the compote, heat the port, cloves, the juice and zest of 2
lemons, and the dried fruits in a small saucepan. Do not allow to
boil. Move to a bowl, cover, and refrigerate overnight. Transfer the
ice cream to the refrigerator 30 minutes before serving to soften.
Serve the compote with 2 scoops of the ice cream for each person.

Seaside Favorites for 6

Fish Cakes with Herb Sauce
(... 25 Minutes ... 20 Minutes ... 1 Hour Chilling)
Ingredients
1½ lb (750 g) Smoked Haddock or Cod
¼ lb (125 g) Large Cooked Shrimp
Self-Instructional Material 147

Unit-4
Advanced Food & Beverage
Production –II

Notes

Fig. 8. Fish Cakes with Herb Sauce and Bluberry tart

3 Tbsp Dill, Finely Chopped, Plus Sprigs to Garnish
10 Tbsp Parsley, Finely Chopped
1 Cup (250 ml) Crème Fraîche or Light Sour Cream
4 Tbsp Mayonnaise
Salt and Pepper to Taste
2 Tsp Dlion Mustard
1 Cup (45 g) Fresh White Bread Crumbs
2 Tbsp Unsalted Butter
2 Tbsp Vegetable Oil
Lemon Wedges to Garnish
1. To make the fish cakes, place the fish in a saucepan, half cover with
water, cover and simmer gently for 5-10 minutes, until tender. Drain
and let cool. Flake the fish, discarding the skin and bones.
2. In a food processor, combine the fish, shrimp, half of the dill, half
of the parsley, 2 tablespoons of crème fraîche, the mayonnaise, and
seasoning. Process for a few seconds, until the mixture is just
combined. Cover and refrigerate for 1 hour.

148 Self-Instructional Material

Unit-4
 3. Meanwhile, prepare the sauce: in a food processor, combine the Miscellaneous Cooking
remaining dill, parsley, and crème fraiche with the mustard and a
little seasoning, until thickened. Put the mixture in a bowl, cover and Notes
refrigerate until required.
4. Remove the fish cake mixture from the refrigerator. Divide the
mixture into 12 round patties, about ¾ in (2 cm) in depth. Roll them
in bread crumbs.
5. Divide the butter and oil between 2 heavy-bottomed frying pans.Fry
the fish cakes for about 10 minutes, turning, until golden on both
sides.
6. Serve hot with the chilled sauce and a green salad. Garnish with
lemon wedges and dill sprigs.

Blueberry Tart
(... 20 Minutes ... 30 Minutes)
Ingredients
¾ lb (375 g) Sweet Shortcrust Pastry
1½ lb (750 g) Blueberries
1½ Lemons, Juice and Grated Zest
2 Tbsp Sugar
1 Tbsp Cornstarch, Sifted
4 Tbsp Water
Confectioners’ Sugar to Dust
Crème Fraîche or Whipped Cream to Serve
1. For the crust, roll out the pastry and press into a 10in (25 cm) loose-
bottomed fluted tart pan. Prick the bottom of the pastry all over with
a fork then refrigerate for 30 minutes.
2. Preheat oven to 350°F/180°C. Line the dough with waxed paper, fill
with dried beans, and bake for 15 minutes, until the pastry is just
set. Remove the waxed paper and beans. Return to the oven for 15
minutes more until golden. Let cool completely.
3. For the filling, heat half of the blueberries in a saucepan with the
lemon juice and zest and sugar. Mix the cornstarch with the water,
then add to the blueberry mixture, stirring until well combined. Bring
to a boil, then simmer, covered, for about 5-10 minutes, stirring
occasionally, until the fruit is soft.
4. Let the blueberry mixture cool for about 10 minutes, then stir in the
remaining berries.
5. Place the pastry shell on a serving plate and fill with the berry
mixture. Let cool completely. Dust with confectioners’ sugar and
serve with a large spoonful of crème fraîche.

Self-Instructional Material 149

Unit-4
Advanced Food & Beverage Cook’s Tip
Production –II
The cooked filling can be made with frozen blueberries but ¾ lb.
Notes (375 g) should still be fresh.

Lunch Selections
Return to Top

Lunch 1
Sliced, grilled, boneless, skinless chicken breasts on field greens,
fruit chutney, freshly baked rolls, seafood pasta salad, freshly baked cookies

Lunch 2
Sandwich assortment: roast turkey, roast beef, baked ham and Swiss,
tuna salad on kaiser rolls with lettuce, tomato and pickles, old fashioned
confetti macaroni salad, cookies

Lunch 3
Sandwich assortment of chicken salad (our classic chicken salad
with currents and nuts), tuna salad, ham and cheese, turkey, tossed green
salad, sesame noodles (long strands of pasta with ginger-soy dressing and
vegetables), bar cookies

Lunch 4
Tarragon chicken salad, salad of field greens, freshly baked rolls and
butter potato salad with rosemary, bleu cheese and olive oil biscotti

Lunch 5
Tortilla wrap sandwiches with meats, cheese and vegetables, red skin
potatoes, freshly baked cookies

Lunch 6
Chef salad with ham, turkey, hard boiled egg, garden greens, and
tomatoes or caesar salad with sliced london broil or grilled chicken, red
skin potato salad with bacon and dill

Lunch 7
Sliced london broil, garden patch pasta salad, caesar salad, roll and
butter, cheese cake

Entree Salads
Return to Top
Minimum order ten per salad
Served with Gourmet Bread Basket
Sesame Noodles
150 Self-Instructional Material

Unit-4
 With shrimp or chicken and vegetables in a sesame, soy and ginger Miscellaneous Cooking
dressing
Fajita Chicken or Beef Salad Notes
With peppers, celery and onions
Caesar Salad
With grilled breast of chicken or sliced London broil and garlic
croutons on fresh romaine
Chef Salad
With ham, turkey, swiss and cheddar cheeses, hard cooked egg and
tomato wedges on garden greens
Tarragon Chicken Salad
Chunks of chicken, fresh tarragon, green onion and celery on garden
greens
Tuna Nicoise
Tuna, hard boiled egg, green beans, tomatoes, olives, potatoes, peppers
on a bed of wild baby lettuces
Seafood Pasta Salad
Shrimp, crabmeat, peas, tomatoes, pasta, broccoli in an Old Bay and
dill dressing
Grilled Salmon
Tossed with grilled potatoes and grilled vegetables in a lemon grass
dressing on a bed of mescalum
Cobb Salad
Garden greens, topped with rows of chopped turkey, ham, blue cheese,
avocado, egg and bacon
Classic Chicken Salad
Pulled chicken meat, celery, cinnamon mayonnaise, currents, almonds
and celery on a bed of mescalum
The Club
Garden greens, vine-ripe tomatoes, bacon, cheddar and hard boiled egg,
turkey

Deli Tray Buffets

Return to Top
Served with one side salad
New Yorker
Corned Beef, Genoa Salami, Turkey, Baked Ham,
Swiss and Cheddar Cheeses, Pickles, Lettuce and tomato,
Freshly Baked Breads and Rolls
Self-Instructional Material 151

Unit-4
Advanced Food & Beverage Washington
Production –II
Turkey Breast, Roast Beef, Baked Ham, Swiss, and Monterey Jack with
Notes Peppers; pickles, lettuce and tomato, Freshly Baked Breads and Rolls
Lite Buffet
Smoked Turkey, Grilled Chicken, Jarlsberg Cheese, pickles, lettuce and
Tomato, Freshly Baked Breads and Rolls
Entree Salad Additions
Only if added to Deli Buffet Chicken Salad, Tuna Salad, or Egg Salad
add $2.25 Per Person, Per Salad

DESSERTS
Brownies, Blondies,
Oatmeal Raisin Squares
Lemon Bars
Chocolate Strawberry Squares
Freshly Baked Cookies
Gourmet Bar Cookies
Reduced Fat Yogurt Loaf Cake
Biscotti 
Cheese cake
Carrot Cake
Key Lime Pie
Lemon Meringue Pie
Double Chocolate Cake
Apple Strudel
Ruggleuh
Baklava and Mid Eastern Nut and Filo Dessert $3.50 per person
Freshly Baked Pies and Custom Ice Cream Cakes, Whole Cakes,
Tiramisu and Special Occasion Cakes, please inquire

BEVERAGES
Soda and Ice
Bottled Snapple or Mystic Tea and Lemonade
Bottled Water
Smart Water
Coffee
Juices
Red Bull
Honest Tea
152 Self-Instructional Material

Unit-4
BOX LUNCHES Miscellaneous Cooking

Please order in minimums of ten

Old Town Snacker
Notes
Sandwich, Chips, Carrot Sticks, Apple, Cheese and Crackers, Cookie
Sandwich Basket
Your Choice of Sandwich on a Kaiser Roll, Cheese and Crackers
Pasta Salad Primavera, Fresh Seasonal Fruit, Home-made Cookie
New Yorker Basket
Corned Beef on Rye Bread, Cole Slaw, Potato Salad, Fresh Fruit, Fudge
Brownie
La Parisienne
Country Paté on Croissant, Cheese and Crackers, Orzo and Vegetable
Salad, Fresh Seasonal Fruit. Chocolate Chunk Cookie
The Chicken Basket
Fried Chicken or Roasted Chicken Quarter or Grilled Chicken Fingers
Corn Muffin, Fresh Seasonal Fruit, Red Skin Potato Salad, Cookies
Caesar Salad Basket
Romaine Lettuce, Grilled Chicken Strips, (croutons, grated cheese and
dressing - to be added at serving time), Sesame Noodles, Roll and Butter,
Grape Cluster and Blondie
The Wrap
Flavored Tortilla Wrap w/Meats, Cheeses and Vegetables Pasta Salad,
Fresh Fruit, Cookies
New Orleans Mufflatta
Sour Dough Roll Stacked with Prosciutto, Genoa Salami, Provolone,
Ham and Spread with Chopped Olives, Confetti Rice Salad Snickerdoodle
Cookie
Budget Bag
Sandwich, Cookies, Chips, Apple

SANDWICH OPTIONS
Please, call with preferences.
Roast Beef, Baked Ham, Turkey, Chicken Salad, Smoked Turkey, Wraps,
Tuna or Cheese, Lettuce and Tomato are on All of our Sandwiches
Vegetarian
All vegan available, please inquire

HOT LUNCHES
Texas Style Beef Brisket BBQ.
Baked Beans, Cole Slaw,
Self-Instructional Material 153

Unit-4
Advanced Food & Beverage Rolls and Corn Bread, Watermelon
Production –II
Sliced Grilled Chicken Breasts,
Notes Wild Rice Pilaf, Caesar Salad,
Bar Cookies
Crab Cakes, Cole Slaw, Greek Salad or Potato Salad
Sliced Beef Tenderloin, Madeira Mushroom Sauce,
Garlic Mashed Potatoes,
Green Beans, Glazed Curried Carrots
Boneless Turkey Breast stuffed with Spinach, Fontina, Cheese and
Prosciutto,
Fruit Chutney, Salad of Mescalum Mix,
Baked Salmon with citrus glaze served with mustard sauce,
Wild Rice, Orzo and Sautéed Vegetables
Grilled Salmon Steaks,
Ratatouille (eggplant, tomatoes, red and green pepper, squash),
Grilled Polenta Squares or Pasta Roulades
Beefy Chili, Corn Muffins,
Grated Cheese, Sour Cream, Salsa, Onions, Chips, Green Salad,
Dressing,
Roast Turkey, Mashed Potatoes, Gravy, 
Green Beans, Cranberry Sauce,
Roll and Butter
Baked Ham, Sweet Potatoes,
Corn Pudding, Green salad
Fried Chicken/Roasted Chicken, Corn Muffins,
Garlic Mashed Potatoes, Greens
Beef Meatloaf, Macaroni and Cheese, 
Biscuits, Green Beans
Meat Lasagna, Antipasti Salad, Italian Bread
Chicken and Spinach Lasagna, Green Salad, Garlic Bread
Vegetable Lasagna (available vegan) mushrooms, spinach, cheese,
Green Salad, Italian Bread
Roast Lamb, Baked Eggplant,
Orzo-Rice Shaped Pasta,
Tabbouleuh with Feta and Chopped Veg.,
Baklava and Mediterranean Desserts,
Jerk Chicken or Beef or
Jerk Vegetarian Un-Chicken
154 Self-Instructional Material

Unit-4
 Highly Seasoned Greens, Carnival Rice, Miscellaneous Cooking

Jamaican Pastry Patties, Rolls, Butter,

Spinach Enchiladas Notes
(this menu can be prepared vegetarian)
Spinach, ground beef and cheese
Pupusas (stuffed tortillas) or
Tamales steamed in corn husks
Black Beans and Rice
Mexican Bread Pudding with
Cheese, Apples and Nuts,
Sesame Noodles, Ginger Beef,
Chinese Style Roast Pork,
Fortune Cookies and Almond Cookies,
Beef, Chicken or Shrimp Curry, and
Mixed Vegetable Curry, Basmati Rice with Dahl,
Indian Flatbreads, Chutney,
Indian Pickle and Yogurt and Cucumber Salad

Snack Trays for Afternoon Gatherings

Tapas
Blue Cheese and Brandy Tartlet, Scallop Pie,
Spicy Lamb Brochette, Cumin Flavored Mushrooms,
Deviled Eggs Garnished with Caviar,
Manchago Cheese with Quince Preserves,
Endive Leaves with Smoked Salmon
On The Move
Imported and Domestic Cheeses,
Dried Fruits and Crackers,
Fresh Vegetables and Dip,
Sun Dried Tomato Cheese Torta
The Old Towner
Country Ham Biscuits,
Smoked Salmon Canapés,
Cheese Torta with Brushetta
Flank Steak on French Bread Rounds
with Horseradish Cream,
Fruit Display

Self-Instructional Material 155

Unit-4
Advanced Food & Beverage Potomac Interlude
Production –II
Grilled Vegetable Skewers,
Notes Petite Croissants with Chicken Salad
Shrimp Paté with Crackers, Cucumber Circles Filled with Crabmeat,
Chocolate Dipped Strawberries and Petite Cookies
Uptowner
Salmon-side of poached or smoked salmon
Beef Tenderloin on Petite Croissant
Imported Brie, Lemon Chicken Skewers,
Crudité Display with Selection of Dips,
Chocolate Dipped Strawberries and Petite Sweets
Paté Display
Selection of meat, fish and vegetable patés
presented with French Bread Rounds and Cornichons
Southern Hospitality
Pimento Cheese Sandwiches
Cucumber Sandwiches with Blue Cheese and Butter
Roma Tomato Tea Sandwiches with Zesty Cream Cheese
Tea Cookies Strawberries with Bourbon Cream
Vegetarian/Vegan
Hummus with Pita Crisps,
Babagannosh (eggplant) with Pita and Fresh Vegetables
Tofu Eggless Salad Finger Sandwiches
Biscuits with Veggie Pepperoni
Dolmades - Stuffed Grape Leaves
Tea Cookies and Fruit Punc
Vegetarian Antipasti Display
Yves Veggie Pepperoni,
Fontina, Provolone, Marinated Mushrooms,
Olives, Marinated Vegetables, Deviled Eggs,
Pasta Salad Florentine and
Crusty Bread and Bread Sticks
Antipasti Display
per person with pasta salad
Genoa Salami, Prosciutto,
Baked Ham, Fontina, Provolone, Marinated Mushrooms,
Olives, Marinated Vegetables, Pasta Salad Florentine,
Crusty Bread and Bread Sticks
156 Self-Instructional Material

Unit-4
 Tex-Mex Torta /serves 10 Miscellaneous Cooking
Layers of Salsa, Sour Cream, Guacamole,
Refried Beans, Cheddar Cheese Notes
Tostado Chips
Short and Sweet
Finger Sandwiches Garnished with Vegetables
Tea Cookies and Punch

HIGH TEA
This British tradition is a late-afternoon or early evening meal, usually quite
substantial. It originated in the 19th century as a simple, early working
man’s supper. High tea can be served buffet-style or set on a table. It
includes a variety of dishes such as cornish pasties, welsh rabbit, scotch
woodcock and various other meat and fish dishes. Also included are plenty
of buns, crumpets, biscuits and jams, as well as an elaborate array of cakes
and pastries and, of course, steaming pots of hot tea.
Anna, 7th Duchess of Bedford had the idea of asking her butler to
bring tea, bread and butter to her chambers at 5 o’clock, as she found
herself hungry before dinner, and soon started inviting her friends to join
her in her sitting room for this new social event. Eventually, the beverage
tea became generally affordable and the growing middle class imitated the
rich and found that the meal tea was a very economical way of entertaining
several friends without having to spend too much money, and afternoon
tea quickly became the norm.
Afternoon tea is a light meal typically eaten at 4 o’clock. It originated
in the United Kingdom, though various places that used to be part of the
former British Empire also have such a meal. However, changes in social
customs and working hours mean that most Britons only take afternoon
tea on special/formal occasions.
Traditionally, loose tea would be served in a teapot with milk and
sugar. This would be accompanied by various sandwiches (customarily
cucumber, egg and cress, fish paste (bloater), ham, and smoked salmon),
scones (with butter, clotted cream and jam — see cream tea) and usually
cakes and pastries (such as Battenberg, fruit cake or Victoria sponge). The
food would be often served in a tiered stand.
While afternoon tea used to be an everyday event, nowadays it is more
likely to be taken as a treat in a hotel, café, or tea shop, although many
Britons still have a cup of tea and slice of cake or chocolate at tea time.
Accordingly, many hotels now market a champagne cream tea.
High Tea (also known as Meat Tea) is an early evening meal, typically
eaten between 5 and 6 o’clock in the evening. It would be eaten as a
substitute for both afternoon tea and the evening meal. The term comes
Self-Instructional Material 157

Unit-4
Advanced Food & Beverage from the meal being eaten at the ‘high’ (main) table, instead of the smaller
Production –II lounge table. It is now largely replaced by a later evening meal.
Notes It would usually consist of cold meats, eggs and/or fish, cakes and
sandwiches. In a family, it tends to be less formal and is an informal snack
(featuring sandwiches, biscuits, pastry, fruit and the like) or else it is the
main evening meal.
On farms or other working class environments, high tea would be the
traditional, substantial meal eaten by the workers immediately after
nightfall, and would combine afternoon tea with the main evening meal.
In recent years, High Tea has become a word for exquisite afternoon
tea. However, this usage is incorrect and should be discouraged for reasons
given below.

MAIN EVENING MEAL

In parts of Scotland, the Midlands, South Wales, East Anglia and northern
England, the term ‘dinner’ replaces lunch and ‘tea’ is synonymous with the
main evening meal (a short form of the term ‘high tea’). In these areas the
three main meals are referred to as ‘breakfast, dinner and tea’ where in
Standard English they are ‘breakfast, lunch and dinner’. These terms are
subject to class differences - generally speaking, working-class families have
tea, middle-class families have dinner, families with butlers have afternoon
tea, dinner and supper.

Ireland
In Ireland “to have your Tea” can mean either the main evening meal
or a meal afterwards like supper. Although, tea would mostly follow a
dinner meal and would usually take place between 6pm and 9pm.

Africa
Afternoon tea was served daily in upper class homes in
Commonwealth countries through the end of the 20th Century. The tradition
continues in some countries, in others tea is served less frequently.
Afternoon tea is generally available in high-end hotels, restaurants and
cafés.

Argentina
Snacks are eaten at 4:00 and include media lunas (crescent-shaped
rolls), miga sandwiches (very thin bread), dulce de leche spread over bread,
and assorted pastries with coffee or yerba mate tea.

Mexico
It’s a light meal eaten late afternoon before dinner that includes
assorted sweet breads or antojitos: enchiladas, pambazos, tamales,

158 Self-Instructional Material

Unit-4
quesadillas, sopes or tacos and is accompanied with a hot drink such as Miscellaneous Cooking
tea, coffee, hot chocolate or other types of drinks.
In many Latin American countries (e.g. Argentina, Chile, Mexico etc.), Notes
this light meal is called Merienda (a light meal eaten at dinner time
(between 8 or 9 o’clock).

Australia and New Zealand

Many Australians call the early evening meal their tea while others will
call it dinner; though both words are mutually understood to mean the same
thing. The prominence of this usage is due to the influence of Scottish
people for whom dinner is a meal eaten at midday and tea is the evening
meal. Although the proportion of Scottish settlers being much greater in
New Zealand than in Australia, in modern New Zealand the midday meal
is still termed lunch. Hence, Australians and New Zealanders commonly
describe the three main meals as breakfast, lunch, and tea.
Afternoon tea is not served daily but is served more frequently than
in the United States. The meal is sometimes called high tea on the same
understanding as in the U.S. but purists consider such usage erroneous.
Cream teas are referred to as Devonshire Teas and are available in many
high-end restaurants and cafés.
During the working day, tea break or just tea can refer to either morning
tea (corresponding to elevenses and coffee break) or afternoon tea. This may
be taken in a designated tea room. Colloquially, this can be referred to as
a “morning smoko” or just “smoko”; which in times past was understood
to mean a cup of tea, maybe something sweet or a sandwich, and a
cigarette. This term is commonly used by tradesmen and the building
industry.

Canada
Due to the great variation of cultures scattered across Canada, one may
find families in the same neighbourhood who observe any or none of the
tea customs found in the rest of the world. Cattle ranchers on Ranch Creek
may prefer coffee in the morning to tea in the afternoon, a Hong Kong
Chinese business meeting in Markham may take afternoon tea, and on
Vancouver Island, especially in the city of Victoria, you may find those who
socialize over tea and scones at four.

Germany
In Germany, the traditional afternoon meal is called Kaffee (coffee),
Nachmittagskaffee (Afternoon Coffee) or Kaffee und Kuchen (coffee and cake). Only
sweet foodstuffs are served, with cream-based cakes taking priority (such
as Black Forest gateau), although drier forms of cake, fruit tarts and pastries
may also be served. In modern times, because of work and lack of time, a
Kaffee is an event reserved for Sunday afternoons with a carefully set coffee
table, tablecloth, and invited guests.
Self-Instructional Material 159

Unit-4
Advanced Food & Beverage The practice of consuming extremely rich concoctions flourished during
Production –II
the German economic recovery period — the Wirtschaftswunder of the 1950s
Notes and 1960s — as a reaction against the austerity and rationing of the war
and immediate post-war years.
Traditionally, coffee is the preferred drink served (with cream, or
condensed milk, and/or sugar), but in recent decades tea has become more
popular also to the common German people. In North-Germany, e.g.
Lübeck, Bremen and esp. Hamburg, as well as in Friesland esp. East Frisia,
however, tea has always been traditional. Also, in the upper class and the
German bourgeois esp. of the 19th and early 20th century tea was the
preferred drink, they also called it Tea instead of Nachmittagskaffee, they had
their Afternoon Tea and also Tea Parties. People like Johann Wolfgang von
Goethe were known for their tea parties, and authors like Heinrich Heine
were known as fanatic tea lovers. The afternoon tea at the home of Thomas
Mann was also quite famous (a TV Station in the 1950s produced a
documentary called Afternoon Tea with Thomas Mann, in which Mann invited
the viewer to tea and then served a cup of tea to the camera). In the late
19th and early 20th century, tea was also extremely popular in Berlin and
in parts of today’s East Germany. The origin maybe lies in the German tea
culture, esp. of the Prussian aristocracy, which dates back to the 17th
century.
Germans are also well aware of the U.K. custom, and refer to it by
the English words Tea Time. Friends may sometimes gather to have an
English-style tea instead of the usual Nachmittagskaffee.

Hong Kong
In Hong Kong, afternoon tea is common, although not a meal served
daily. Usually, some light “snacks” such as sandwiches, toast, or even more
elaborated such as fried chicken, French toast, Chiu Chow Style Noodles,
and even a mini meal would be served together with milk tea, coffee,
Horlicks, Ovaltine, yuenyeung or lemon tea. Many local fast food
restaurants, such as Café de Coral, sell afternoon tea sets.
Also in Hong Kong, as well as in other parts of southern China, is
the unrelated custom of yum cha ( , or yam2 cha4, Cantonese for
“drinking tea”). Yum cha refers to a meal at which tea and dim sum is
consumed, often on social occasions. Yum cha is a native Chinese custom,
and is not derived from British or other European tea-drinking traditions.
Unlike European tea, which is frequently taken in the home, yum cha is
almost always consumed in a dim sum restaurant or tea house.

Italy
In Tuscan tradition, this afternoon meal is called Merenda.

160 Self-Instructional Material

Unit-4
United States Miscellaneous Cooking

The term high tea is sometimes used in the United States to refer to
afternoon tea or the tea party, a very formal, ritualised gathering (usually of Notes
ladies) in which tea, thin sandwiches and little cakes are served on the best
china. This usage comes from misunderstanding the term high to mean
formal. Most etiquette mavens advise that such usage is incorrect; (Judith
Martin’s tongue-in-cheek interpretation is, “It’s high time we had something
to eat.”)
This form of tea is increasingly served in high-end U.S. hotels, often
during the Christmas holidays and other tourist seasons, and a rising
number of big-city tea houses, where it is usually correctly described as
Afternoon Tea. An up and coming trend in hotels spas and high end
restaurants is Tea Sommelier training.
The tea party is still occasionally given in the U.S., either for a special
occasion or in honor of a visiting celebrity or guest. This occasion is a
formal one in which ladies wear good afternoon dresses or suits and
gentlemen wear business suits, but otherwise afternoon tea is an informal
gathering of friends. In 1922, Emily Post wrote that servants should not
enter the room during afternoon tea except if summoned to bring fresh hot
water or remove soiled dishes, so as not to interrupt the intimate nature
of the gathering and its conversation.
American situation comedies might center a joke around an eccentric
British character having his afternoon tea. However, Hollywood used
afternoon tea as a device to indicate social class or status; in movies such
as Notorious, Marnie (both directed by Alfred Hitchcock, who was English,
but set in the United States) and Pocketful of Miracles specific reference is
made to the fact that a lady would have afternoon tea. Popular culture
portrays upper class women as taking afternoon tea with friends at
restaurants or serving it to friends in their homes; by-and-large middle class
women by contrast have a coffee break in their kitchens.

Use in cricket
In cricket, the second and usually shorter of the two intervals during
a match lasting a full day or more is known as the tea interval. The interval
is an opportunity for the players and umpires to partake in light
refreshments. The ex-England international Phil Tufnell was well known to
enjoy this break, sometimes having as many as three cups in a fifteen
minute break.

References
1.  Devonshire scones for high tea (England)
Sift together flour, sugar, baking powder and salt into a bowl. Cut
in butter until mixture resembles coarse cornmeal. Add eggs to milk
and blend ...
Ingredients: 7 (eggs, flour, milk, salt, sugar)
Self-Instructional Material 161

Unit-4
Advanced Food & Beverage 2.  Tea - smoked chicken
Production –II
Rinse chicken inside and, add rice, brown sugar, tea leaves and
Notes orange rind, on rack; place over high heat. When mixture begins or
4 main dish servings.
Ingredients: 10 (leaves, lid, optional, peel, rice, salt)
3.  Spiced cranberry tea
For spice bag, place on 100 per cent power (high) for 1-2 minutes.
Add spice bag, cider, tea and juice concentrate. Cook, Makes 8 (4
ounce) servings.
Ingredients: 8 (cloves, sugar, tea)
4.  Tea ring (microwave)
Cut biscuits in quarters. 1½ minutes on high until butter is melted.
Slightly firm to the touch.
Ingredients: 4 (biscuits, cinnamon, sugar)
5.  Lemon meringue pie
Mix flour, instant tea, and salt in. Crimp edges and microwave (high)
5 minutes in butter. Pour into shell.
Ingredients: 18 (cornstarch, flour, juice, peel, salt, sugar)
6.  Sour cream drop biscuits
Mix all ingredients well; drop onto greased pan using tea or
tablespoon, according to, Hall Tea Room, Pendleton, SC)
Ingredients: 4 (flour, milk)
7.  Tea ring (microwave)
Place butter in 8 ... cake dish. Heat on High power 45 seconds or ...
will occur during standing time.
Ingredients: 5 (biscuits, cinnamon, walnuts)

COCKTAIL SNACKS MENU

Cocktail Food
These bite-sized delicacies are easy to eat: essential when guests are
standing and holding a glass, too. Serve the food from a tray so the
toothpicks can be disposed of immediately and discreetly.

Cocktail Kebabs
Tiny kebabs of shrimp, scallops, artichokes, asparagus, red pepper, mushrooms,
and baby corn, all wrapped in prosciutto and grilled.
Phyllo Bundles
These miniature purses have a distinctly North African flavor. Ricotta forms
the base for all three fillings:

162 Self-Instructional Material

Unit-4
 Chicken and Apricot with walnut. Miscellaneous Cooking
Currant and Pine Nut with cinnamon.
Artichoke with ginger and marjoram. Notes
Fruits with Prosciutto
Firm but sweet chunks of papaya, mango, fig, and melon are rolled up in
delicate strips of prosciutto.
Crostini
Crisp toasted baguette with a choice of scrumptious toppings:
Mushroom cooked in red wine, with pecans and nutmeg.
Mediterranean mix of tomatoes, olives, capers, and herbs.
Tomato and Basil, a traditional combination that never fails to please.
Sushi
Bites of rice, fish, and vegetables that taste as good as they look.
Salmon Balls, smoked salmon encircling delicate spheres of sushi rice.
Nori Rolls, spirals of seaweed filled with rice, vegetables, and fish.
Roe Boats, seaweed-wrapped rice, topped with caviar or lumpfish roe.
Planning Notes
The crostini toppings and the phyllo bundles can be cooked and frozen
six weeks ahead, or made and refrigerated the day before; the crostini bases
are best fresh. The sushi, fruits in prosciutto, and the kebabs (up to their
grilling) can be prepared up to eight hours in advance and kept refrigerated.
Cover the crostini bases with topping, and heat these, the phyllo bundles,
and the kebabs for six to eight minutes in a moderate oven just before
serving. The hot food is best fresh, so enlist help in the kitchen if you can.

Cocktail Drinks
Beware! These rapturous alcoholic drinks (listed below according to
their base) are quite strong. Fortunately, the non-alcoholic punches are
tempting and delicious, too.
Tequila
Margarita • Frozen Margarita • Merry Melon • Tequila Sunrise
Vodka
Black and Jade • Sea Breeze • Vodka Martini
Whiskey
Whiskey Sour • Scotch Mist
Brandy
Mint Julep • Sidecar
Gin
Tom Collins • Perfect Margini • Negroni

Self-Instructional Material 163

Unit-4
Advanced Food & Beverage Rum
Production –II
Pina Colada • Daiquiri • Touch of the Blues • My Rum Punch
Notes Champagne
Champagne Cocktail • Pimm’s Royal • Black Velvet
Non-alcoholic Punches
Cranberry • Orange • Grapefruit • Apple
Planning Notes
Select a maximum of three cocktails and two non-alcoholic punches for
your party; more than this will be difficult to manage, as the cocktails
cannot be mixed ahead. Making drinks for a crowd is a busy job. You will
need a full-time bartender for a large party. Equip your bartender with a
cocktail shaker, knives for cutting citrus fruits, a stirring spoon, and a
strainer. Noncarbonated bases for cocktails and punches can be made in
advance, then shaken with ice or mixed with the other chilled or carbonated
ingredients.

Cocktail Food 1
Cocktail Kebabs
(... 30 Minutes ... 15 Minutes ... 1 Hour Soaking)
Ingredients for 24 Kebabs
12 Spears of Miniature Asparagus
½ Red Pepper, Cored and Seeded
8 Slices of Prosciutto, Cut Very Thin
4 Baby Corns
5 Jumbo Shrimp, Peeled
5 Bite-sized Scallops
24 Toothpicks, Soaked in Water for 1 Hour
4 Tbsp Butter, Melted
6 Button Mushrooms
3 Canned Artichoke Hearts, Halved
1. Preheat broiler to medium. Blanch the asparagus in a saucepan of
simmering, lightly salted water for 3–4 minutes, until al dente. Refresh
in cold water, drain, then pat dry.
2. Cut the pepper into 6 long strips, about ½ in (1 cm) thick.
3. Cut the prosciutto into 24 strips, about 5 × 1 in. (12 × 2.5 cm), then
use them to wrap individuals ears of corn, shrimp, and scallops,
securing each kebab with a toothpick. Brush with melted butter and
grill for about 2 minutes on each side, until the shrimps have turned
pink and the prosciutto just begins to brown.

164 Self-Instructional Material

Unit-4
 4. Wrap three spears of asparagus in a piece of prosciutto and secure Miscellaneous Cooking
with a toothpick. Repeat to make 3 more asparagus kebabs in the
same way. Brush with butter and broil for about 1 minute on each Notes
side, until the prosciutto begins to brown.
5. Wrap each mushroom in a strip of prosciutto and spear individually
onto a toothpick with a piece of artichoke and a slice of pepper.
Brush with melted butter and broil for about 3 minutes on each side,
until browned.
Cook’s Tips
The kebabs can be cooked in advance, kept refrigerated, and then
heated in the oven at 350°F/180°C for about 6 minutes before serving.
Notes on Quantities
Allow up to eight canapés per person if you are serving them at a
cocktail party, or three to five per person as premeal nibbles or a small
appetizer. You may need fewer of the more filling ones, such as the crostini.
The quantities for all recipes can be reduced or increased as necessary. The
crostini bases, sushi rice and phyllo dough will provide enough for 72
canapés; reduce the amounts proportionately if you are making only one
or two of the toppings or fillings. I would suggest preparing only ne or
two dishes for your party: the sushi, for instance can be sufficient on its
own.

Phyllo Bundles
Ingredients for 72 Bundles
12 Sheets Phyllo Dough, Approximately
12 × 7 in. (30 × 17 cm)
6 Tbsp (90 g) Butter, Melted Filling of Your Choice (See Below)
1. Preheat oven to 375°F/190°C. Cut the phyllo dough widthwise into
3 sections, about 4 in (10 cm) wide, then halve each strip to make
72 squares.
2. Brush each square with melted butter and place 1½ teaspoons of the
filling of your choice in the center. Gather the corners of the pastry
around the filling and twist them together to form a bundle.
3. Place on a greased baking sheet and bake for 8-10 minutes, until
crisp and golden.
Cook’s Tips
Preparation and cooking times refer only to the assembling and baking
of the bundles. Keep phyllo dough tightly wrapped or damp while using
it. The bundles can be cooked and frozen for up to 6 weeks in advance.
Defrost and heat in the oven at 350°F/180°C for about 6 minutes.

Self-Instructional Material 165

Unit-4
Advanced Food & Beverage Chicken and Apricot
Production –II
Ingredients for 24 Bundles
Notes 2/3 Cup (150 g) Ricotta
¼ lb. (125 g) Cooked chicken, Finely chopped
½ Cup (60 g) Dried Apricots, Finely Chopped
½ Cup (60 g) Walnuts, Toasted and Finely Chopped
4 Scallions, Finely Chopped
2 Tsp Fresh Thyme, Finely Chopped
Salt and Pepper to Taste
Mix all the ingredients together in a large bowl.

Currant and Pine Nut

Ingredients for 24 Bundles
½ Cup (60 g) Currants
6 Tbsp (90 ml) Dry White Wine
2/3 Cup (150 g) Ricotta
½ Cup (60 g) Pine Nuts, Toasted
½ Tsp Ground Cinnamon
Salt and Pepper to Taste
Soak the currants in the wine overnight. Drain them well and mix with
the remainder of the ingredients.

Artichoke
Ingredients for 24 Bundles
2/3 Cup (150 g) Ricotta
4 Canned Artichoke Hearts, Finely Chopped
2 Tsp Fresh Marjoram, Finely Chopped
4 Scallions, Finely Chopped
½ Tsp Ground Ginger
Salt and Pepper to Taste
Mix all the ingredients together in a large bowl.

Fruits with Prosciutto

(... 15 Minutes)
Ingredients for 24 Items
1 Ripe Mango
½ Small Melon, Seeded
2 Figs
12 Thin Slices of Prosciutto, Cut in Half
24 Toothpicks

166 Self-Instructional Material

Unit-4
 1. Peel the mango and remove the flesh, cutting parallel to the flat side Miscellaneous Cooking
of the pit. Cut the flesh into 8 large chunks. Cut the melon flesh
into 8 chunks, or scoop out 8 balls with a melon baller. Cut the figs Notes
into quarters.
2. Wrap a piece of prosciutto around each melon chunk and each piece
of fig. securing it with a toothpick.
3. Secure a folded piece of ham on top of each mango chunk using a
toothpick.
Cook’s Tips
Other types of ham, thinly sliced, and different fruits, like large
strawberries or pear wedges, can also be used. This recipe can easily be
doubled to make 48 wrapped fruits, or halved to make 12.

Cocktail Food 2
Crostini
(... 10 Minutes ... 7 Minutes)
Ingredients for 36 Items
2 Large Baguettes, Each Cut into 18 Slices
½ in (1 cm) thick
9 Tbsp (135 ml) Olive Oil
2 Garlic Cloves (Optional)
Salt to Taste
1. Preheat oven to 425°F/220°C. Brush both sides of each slice of bread
with oil, rub with garlic, if using and sprinkle with salt.
2. Bake for 7 minutes until each slice is crisp and golden. Pile on your
chosen topping, and serve immediately.
Cook’s Tips
Preparation and cooking times refer to crisping the bases and adding
the topping only. The bases are best eaten when fresh, but the toppings
can be frozen or made up to 8 hours ahead. Just before serving, cover the
bases with topping and heat in the oven at 400°F/200°C for 8 minutes, until
crisp.

Mushroom
Ingredients for 12 Items
1 Tbsp Olive Oil
½ lb. (250 g) Shitake Mushroom, Sliced
Scant 1 Cup (200 ml) Red Wine
2
3 Cup (150 ml) Heavy Cream
¼ Tsp Ground Nutmeg
½ Cup (60 g) Pecan Halves, Lightly Toasted
Self-Instructional Material 167

Unit-4
Advanced Food & Beverage Mediterranean
Production –II
Ingredients for 12 Items
Notes 3 Tbsp Olive Oil
3 oz. (90 g) Bottled Sundried Tomatoes, Drained and Diced
1 Red Pepper, Seeded and Chopped
1 Tbsp Capers, Chopped
1 Garlic Clove, Finely Chopped
1 Tbsp Fresh Oregano, Finely Chopped, Plus Sprigs to Garnish
2 Tsp Balsamic Vinegar
1 Tsp Sugar
¾ Cup (90 g) Green Olives, Pitted
1. Heat the olive oil in a frying pan, add the tomatoes, red pepper,
capers, garlic, oregano, vinegar, sugar, and olives. Cook over medium
heat for 7 minutes.
2. Spread on the crostini bases, prepared as above. Garnish each slice
with a sprig of oregano.

Tomato and Basil

Ingredients for 12 Items
1 lb. (500 g) Fresh Plum tomatoes
1 Tbsp Olive Oil
Salt to Taste
12 Basil Leaves, Plus 4 Tbsp Fresh Basil, Finely Chopped
2 Tbsp Pine Nuts, Lightly Toasted
1. Preheat oven to 400°F/200°C. Cut the tomatoes in half lengthwise
and place, cut side up, on waxed paper on a baking sheet. Brush
the cut surfaces of the tomatoes with olive oil. Sprinkle with salt and
bake for 1 hour.
2. Place a basil leaf on each prepared crostini base, then top with a
tomato half. Sprinkle with pine nuts and the chopped basil.

Sushi
Ingredients for 72 Items
2 Cups (425 g) Sushi Rice
4 Cups (1 litre) Water
1¼ cups (200 ml) White Wine vinegar
½ Cup (60 g) Confectioners’ Sugar
8 Garlic Cloves, Finely Chopped
4 × 20 in. (5 cm.) Pieces of Fresh Ginger, Finely Chopped
Pinch of Salt
168 Self-Instructional Material

Unit-4
 1. Place the rice and water in a large saucepan, cover, and bring to a Miscellaneous Cooking
boil. Simmer, keeping the pan covered, for about 12 minutes, until
the rice has absorbed all the water and is sticky. If you cook half or Notes
a third of the rice it will still need 12 minutes cooking time.
2. Remove from the heat and immediately stir in the remaining
ingredients. Let stand cooked for at least 50 minutes. When cold, it
is ready for shaping. Divide it into portions as required for the sushi
recipes below.

Salmon Balls
Ingredients for 24 Items
9 oz. (275 g) Smoked Salmon, Cut into 24 × 3 in. (8 cm) Squares
2 Cups (300 g) Sushi Rice
Chive Leaves to Garnish
Lay a square of salmon onto a sheet of plastic wrap. Place a small
1 in. (2.5 cm) ball of rice, prepared as above, in the center of the square
and use the plastic wrap to draw up the salmon around the ball. Pull up
the plastic tightly to make a salmon-covered sphere. Repeat the process to
make 24 balls. Refrigerate for about 4 hours, until firm, then decorate the
top with chives.

Nori Rolls
Ingredients for 24 Items
4 Sheets of Roasted Seaweed Sushi Nori
4 Cups (700 g) sushi Rice
¼ lb. (125 g) Vegetables (Scallions, Chives, Fine Green Beans, Fine Strips
of Zucchinis, Baby Carrots, or Peppers)
½ lb. (250 g) Fish (Cooked shrimp, Red or Black Roe, Fine Strips of
Smoked Salmon, Raw Tuna, Raw Salmon, or Raw Scallop)
Place an 8 × 7 in. (20 × 18 cm) sheet of nori (shiny side down) onto
plastic wrap. Mist with water to soften. Spread a thin layer of rice, prepared
as above, over the nori, leaving a 1 in. (2.5 cm) border along the two long
edges.
Lay thin strips of vegetables and fish lengthwise along one end of the
rice. Mist the exposed nori edges and roll up lengthwise, using the plastic
wrap to help you. Wrap the roll in the plastic and refrigerate for about
4 hours, until firm. Cut each roll into 6 slices, 1 in. (2.5 cm) thick, then
remove the wrap.

Roe Boats
Ingredients for 24 Items
2 Cups (300 g) Sushi Rice

Self-Instructional Material 169

Unit-4
Advanced Food & Beverage 4 Sheets of Roasted Seaweed Sushi Nori, each cut into 6 Strips
Production –II
6 tsp Black Lumpfish Roe
Notes Squeeze the rice, prepared as above, into 24 boat-shaped ovals, 1 × ½ in.
(2.5 × 1 cm). Mist the strips of nori, then shape each one around a rice boat,
pinching the ends together. Refrigerate for about 4 hours, until firm, then fill
each boat with ¼ teaspoon of roe.

Types of Cocktails Snacks/Menu

1.  Crab Cheese Cocktail Snack
Mix 1 box shredded frozen crab with bottled shrimp cocktail sauce
and dump mixture, wheat thins or other snack crackers.
Ingredients: 3 (cheese, crab, sauce)
2.  Cheesy Cocktail Snacks
Place butter in a 2-quart glass casserole and microwave, uncovered,
for 1 to 2 minutes, or until melted. Add remaining ingredients and
toss
Ingredients: 6 (cereal, cheese, nuts, sticks)
3.  Cocktail Rye Snack
Brown meat (drain fat). Combine with cheese, season with salt and
pepper to taste. Spread on slices of bread. Freeze on slices of bread.
Freeze for
Ingredients: 4 (beef, bread, sausage, whiz)
4.  Low Cholesterol Snack Cereal Mix
Mix together: Mix with cereals, pretzels and nuts. Put in 250 degree
oven for 2 hours, stirring every 15 minutes.
Ingredients: 10 (cheerios, chex, nuts, oil, sauce, sticks)
5.  Anything Goes Joe’s
Makes 3 in 1 meals and 1 party snack. Preheat oven to juice in
crockpot. Add cocktail weenies, spices and soy be kept warm all
day.
Ingredients: 15 (clove, dough, jelly, juice, meat, onion)
6.  Shrimp Dip
Spread cream cheese over dish. Mix shrimp and cocktail sauce
together and spread over cream cheese. When serving, spread over
crackers.
Ingredients: 4 (cheese, sauce, shrimp)
7.  Party Snack
Place cheese in salad bowl or dish. Cover with one of the toppings.
Serve with crackers - the pineapple topping is especially good with
gingersnaps.
Ingredients: 5 (gingersnaps)
170 Self-Instructional Material

Unit-4
 8.  Pizza Snacks Miscellaneous Cooking

Mix first six ingredients; spoon about 1 tablespoon on each slice of

bread; sprinkle with cheese. Bake on cookie sheet, about 15 minutes Notes
at 375º.
Ingredients: 8 (basil, bread, cheese, oregano, salt, sauce)
9.  Pizza Snacks
Brown beef and sausage together, drain, then stir in Velvetta cubed.
Add oregano and garlic powder and tabasco sauce. Spread on rye
bread and place in the oven.
Ingredients: 7 (beef, cheese, oregano, rye, sauce, sausage)
10.  Pizza Snacks
Lightly brown beef in large skillet; pour off drippings. Sprinkle meat
with oregano, salt, pepper and garlic powder. Cool. Add Mozzarella
cheese.
Ingredients: 8 (beef, bread, cheese, leaves, salt, sauce
11. Pizza Snacks
Mix first six ingredients; spoon about 1 tablespoon on each slice of
bread; sprinkle with cheese. Bake on cookie sheet, about 15 minutes
at 375°.
Ingredients: 8 (basil, bread, cheese, oregano, salt, sauce)
12.  Saucy Sausage Snacks
In a saucepan, mix together cranberry sauce, mustard, and lemon
juice. Cook, stirring constantly over medium low heat, until smooth
and heated.
Ingredients: 4 (juice, kielbasa, mustard, sauce)
13.  Cheese - Basa Snacks
Spread each slice mini rye with horseradish sauce. Lay kielbasa
rounds on top and cheese squares on top of kielbasa. Do this to fill
1-2 cookie.
Ingredients: 4 (rounds, rye, sauce, squares)
14.  Sausage, Hamburger and Cheese Snacks
Heat oven to 400º sauces. Place mixture on cocktail rye bread slices.
Freeze ... use. Bake for 10 minutes.
Ingredients: 7 (bread, cheese, sauce, sausage)
15.  Sausage Snack Wraps
Heat oven to 375 degrees. Separate dough into 8 triangles. Cut each
triangle lengthwise into thirds. Place sausages on shortest side of
each.
Ingredients: 2 (links, rolls)
Self-Instructional Material 171

Unit-4
Advanced Food & Beverage 16.  Super, Super Bowl Sunday Snack
Production –II
Brown and drain meats and onion. Melt cheese (cut into chunks) into
Notes meat mixture (will make very thick mixture). Spread on breads. Place
on cookie.
Ingredients: 5 (breads, cheese, onion, sausage)
17.  Cranberry Wiener Snacks
In a saucepan, combine sugar, curry, salt, ginger, cranberry sauce,
vinegar, molasses and Worcestershire sauce. Bring to boil; simmer 5
minutes. Add.
Ingredients: 9 (franks, molasses, salt, sauce, sugar, vinegar)
18. Cucumber Snacks
Mix cream cheese, mayonnaise and salad dressing. Blend well.
Spread on slice of cocktail bread. Top with cucumber slice. Sprinkle
with dill.
Ingredients: 6 (bread, cheese, mayonnaise)
19.  Drunken Dogs Party Snacks
Mix until brown sugar is dissolved. Marinate dogs in sauce
overnight. Bake in 325 degree oven until bubbly.
Ingredients: 4 (comfort, dogs, ketchup, sugar)
20.  Ground Meat on Rye Snacks
Brown meat until pink ... cheese. Melt. Spread on cocktail rye bread.
Freeze and ... for 10 to 12 minutes.
Ingredients: 8 (beef, bread, catsup, cheese, onion, oregano)
21.  Honey and Nuts Snack Mix
In large bowl, combine cereal, pretzels, raisins and peanuts. Store in
airtight container. Makes 4 cups.
Ingredients: 4 (cereal, peanuts, raisins, sticks)
22. Cocktail Olive Snacks
Add all ingredients to drained olives in jar; cover and shake well.
Refrigerate and shake at least once a day for 2 weeks. Keeps well
and mellows.
Ingredients: 6 (accent, olives., vinegar)
23.  Onion and Rye Snack
Mix the onion and the mayonnaise. Spread on a tiny bread slice and
top with a bit of cheese. Broil for a few minutes until the top is just
a bit.
Ingredients: 4 (bread, cheese, mayonnaise, onion)
24.  Sleuth Snack
Preheat oven to 325 degrees. In a 15 x 10 x 2 inch baking pan,
combine butter, Worcestershire sauce, brown sugar, and garlic
powder. Stir in Golden.
Ingredients: 8 (peanuts, popcorn, rings, sauce, sugar, yangles )
172 Self-Instructional Material

Unit-4
DINNER Miscellaneous Cooking

Dinner is the most typical catered meal. Although it has many similarities
to breakfast and luncheon, a dinner is usually a longer, more elabroate Notes
affair.
A client will be more adventurous when booking a dinner function
than when arranging a breakfast or luncheon, because he or she usually
has more money and time to work with. For example, Russian and French
service styles are more likely to be requested for a dinner than for other
meals. Even the buffet, preset, and preplated service styles are enhanced.
Furthermore, entertainment and dancing are more common at dinner.
Many dinners are part of a theme, ceremony, or other type of major
production where foodservice is only one part of the event. Rarely are
dinners scheduled merely for refueling purposes.
Dinner guests are not usually on a tight time schedule. They normally
do not have to be at a business meeting or any other sort of activity later
in the evening. As a result, some tend to wander in late, and others tend
to linger well after the function ends. Catering staff must be aware of these
tendencies and plan accordingly.
The catering sales representative should be prepared to work closely
with the client in developing a dinner event. Many clients do not have
sufficient background or expertise to plan a major function. Nor do they
have the creative talents necessary to plan an unforgettable experience. For
instance, most conventions reserve one night for an awards banquet.
Clients and catering executives must find ways to take the boredom out
of awards presentations without sacrificing the recognition that winners
deserve.
An awards banquet is often part of a grand banquet given on the
convention’s last night. Unfortunately, this approach has several drawbacks.
For one thing, attendees have just survived and intense few days of
meetings and other business activities and are ready to party. Most of them
have probably been to one or more receptions earlier in the day and have
consumed a few alcoholic beverages. And if wine is served with the meal,
the group may become biosterous.
The catering sales representative should suggest ways to avoid these
problems. For example, there is a trend in the industry to present awards
early in the convention, perhaps on the first day. This ensures rapt attention
from attendees. It also allows the recipients to bask in the limelight
throughout the rest of the convention.
Awards can also be given at a breakfast or a luncheon. Guests are a
bit more alert during these times. Furthermore, they then can have the last
night free to have fun and unwind. If there are several awards to be given
another tactic is to spread the presentations throughout the convention. You
Self-Instructional Material 173

Unit-4
Advanced Food & Beverage might begin with the minor awards and save the most important,
Production –II
prestigious one for the last night.
Notes If a client insists on the traditional final-night awards banquet, suggest
that the presentations be staggered between courses instead of scheduling
them for the end of the meal. As mentioned earlier, dinner meals tend to
run overtime; thus, if all awards are presented at the end, chances are that
the program will have to begin before or during dessert. Some guests may
not be paying attention, and, embarrassingly, conversation may continue
throughout the program.
The catering sales representative also must be aware of the protocols,
seating arrangements, and other considerations associated with various
ceremonies so that the client can be advised correctly. The catering sales
representative should also be prepared to suggest themes that can be used
by clients to increase interest in their dinner functions.
Theme parties will promote dinner attendance. For instance, some
convention attendees may be motivated to register because one or two
theme parties are being offered. Furthermore, convention attendees’ spouses
are also more eager to go to a convention if this type of entertainment is
offered.
Theme parties are in vogue. They add interest and provide a good deal
of fun for the guests. Although some themes are elaborate and pricey, you
do not need to spend a great deal of money to throw a theme party. Some
clients want to design themes that will enhance the image of the group
booking the dinner. For example, a dairy convention may want to hold an
“ice cream social” theme party to introduce new frozen dairy products. The
catering sales representative will need to work closely with the client to
ensure that this party runs smoothly.
A dinner is usually much more than a meal. Food and beverages
constitute only one part of it. The catering executive must be able to juggle
many attractions when helping clients to plan these major events.

The Evolution of Meals

The reason for this minor version of the contemporary lunch was
simple: For many centuries, the cycle of meals in England was considerably
foreshortened. Breakfast was taken when one rose with the dawn to begin
work in an economy that remained largely agrarian and rural. The day’s
first meal, however, was not originally the elaborate affair that we now
identify as the classic British breakfast, and by midday, the medievals were
ready for a more substantial repast. This was dinner, the most serious meal
of the day for rich and poor alike, involving as much elaboration as one’s
pocket could afford. For the worker, dinner was meant to help the body
recover from the exertions of the morning and to power it through the
afternoon’s remaining labors. For the rich landowner, it was a marker of
ease and privilege and often occupied quite a large portion of the afternoon.
174 Self-Instructional Material

Unit-4
 Dinner was generally taken between 11 A.M. and 1 P.M. Dining hours Miscellaneous Cooking
in the medieval period were proscribed both by science and religion.
Doctors determined when food might be taken, in what manner and Notes
quantity, and in what form. The church also played a role in determining
dining hours. In the monasteries of the age, as in contemporary
contemplative communities, the hours of the day were divided up according
to cycles of prayer; and the monks restricted their dining to the period after
prayers at the hour of none, nine hours after dawn. The dining hour in
the monasteries moved about, depending on the hour of dawn across the
year’s cycle. It is from this habit of taking the meal at the ninth hour that
the term “noon” is derived, and, thus, the concept of “nooning.” Noun or
verb, nooning was not unlike nuncheon: Though the meaning of the term
shifted about, it referred to a small meal taken at or around the noon hour
and was in use in this sense, according to the Oxford English Dictionary, as
early as 1652.
Not everyone in medieval society adhered to the edicts of doctors or
priests, however, and the earliest manifestations of the meal we now call
lunch seem to have appeared among the rich and idle. Erasmus’s In Praise
of Folly (published in 1511) describes hard-partying courtiers who slept late
but observed the religious forms of the day by having “a wretched little
hired priest waiting at their bedside [who] runs quickly through the mass
before they’re hardly out of bed. Then they go to breakfast, which is
scarcely over before there’s a summons for lunch.” The accumulation of
meals is telling: The notion of eating while one was still full from the meal
before was thought to be particularly unhealthy, and meals were few and
far between in part because the pleasures of dining were, in proper
thinking, subordinate to the real occupation of the day—that is, work. By
noting that his courtier eats a full meal for this snack, and eats it directly
after breakfast, Erasmus emphasizes the morally and physiologically
uncertain nature of the lives of the idle rich—and their distance from the
strictures of the working world.

Urbanization and Industrialization

Over time, the hours of dining became increasingly flexible.
Urbanization, industrialization, and technology all played roles in changing
the dinner hour. Like much related to the English Industrial Revolution,
the transformation of the noon-hour meal progressed at a glacial pace
through the eighteenth century and then abruptly picked up speed at the
turn of the nineteenth century. In the mid-eighteenth century, dinner was
still eaten in the middle of the day. As Horace Walpole wrote in a letter to
Richard Bentley in 1753, “all I will tell you more of Oxford is, that Fashion
has so far prevailed over her collegiate sister Custom, that they have altered
the hour of dinner from twelve to one. Does it not put one in mind of
religion? One don’t abolish Mahommedanism; one only brings it back to

Self-Instructional Material 175

Unit-4
Advanced Food & Beverage where the imposter left it.” But after James Watt’s invention of the steam
Production –II engine, in 1765, life in England picked up speed in every possible way, and
Notes gastronomy was hardly excepted.
One of the most apparent—and arguably most abrupt—of many
changes in the socioeconomic landscape of the nation was urbanization. As
northern rural land rented for centuries by tenant-farmers was transformed
into factories and mines, as families of farmers who had worked common
land for generations found themselves without means of support, and as
the factory towns offered ever-growing possibilities for employment, a
wholesale and unprecedented move to the cities took place across the
nation. The mass migration affected every aspect of life, and meals were
no exception. Men and women who had lived their lives according to the
rhythms of the fields and livestock—rising early to feed animals and work
the land before the heat of the afternoon set in, dining heartily in the
middle of the day, and taking a small supper (often indistinguishable from
breakfast) in the early evening before retiring—found themselves faced with
the artificial hours of the factory. In this age, before any meaningful
regulation of labor, men, women, and children commonly worked twelve-
to fifteen-hour shifts on the great factory floors and in smaller, artisanal
assembly works. Working days began and ended in darkness, and regularly
scheduled breaks were unimaginable. Instead, workers took their food when
they could—buying breakfast from a cart on the way to work to maximize
their sleeping time (and thus marking the dawn of fast-food culture), and
eating a snack—a nuncheon or luncheon—brought from home or bought
on the street, in the brief breaks between stretches of work. The abbreviated
meal might consist of bread and cheese, boiled bacon, or a bit of pie or
oatcake. Like the monks of old, the workers often took this break during
the none or noon hour, in the middle of their extended workday.
Urbanization, of course, was not limited to the poor, and the middle
class, too, found its meal schedules profoundly affected by the rhythms of
the city. The growth of middle management through industrialization
brought legions of men into the factory towns of the north as well as into
London: men of the newly reimagined middle classes, strivers seeking to
better themselves and climb the social ladder by dint of hard work of the
mind. Such men were also deeply involved in the labor of buying, selling,
and transport. Britain’s seemingly ever-expanding empire, Parliament’s
simultaneous embrace of laissez-faire capitalism and tariff laws, and such
new technologies as canning created possibilities for widespread
international import and export, so that London’s docks teemed with firms
promoting the buying, selling, and shipping of wholesale goods. In these
firms, middle-class men sat on upper floors with ink and paper, working
columns of figures and making deals in a new kind of labor of the mind,
while working-class men dirtied their hands with the work of moving
actual product around. Similarly, the eighteenth and nineteenth centuries

176 Self-Instructional Material

Unit-4
saw the rise to new prominence of “Change Alley,” home of the stock Miscellaneous Cooking
exchange—the near mythic locus where, then as now, where fortunes might
be made or lost in an instant, and place of irresistible temptation for men Notes
of little fortune and much ambition. These, then, were the new proving
grounds of the middle class: the spaces where strivers might push
themselves into the upper echelons, by dint of hard work, good luck, and
vast infusions of filthy lucre. The laborers were driven by coffee, often
consumed in the coffeehouses of the city: Once the bases for political
radicals of the Reformation, these purveyors of speediness and drive were
the meeting grounds for movers and shakers. Coffee helped to distance the
worker from his body: Divorced from physical fatigue, the entrepreneur and
the city man were able to work efficiently and quickly, laboring entirely
with the head, not the hand.
The world of the middle-class striver, then, was utterly distanced from
the sun-dictated realm of the rural worker: Dawn and dusk became nothing
more than markers for those who could work as easily by candlelight as
they could by daylight. And as the striver rushed through his businesslike
day, urgently buying and selling in the fast-paced world of commerce, he
was increasingly unwilling to stop work for a heavy, mind-dulling dinner;
nor was he willing to afford his clerks, rising young men themselves, the
opportunity to eat and drink themselves into uselessness. Accordingly, the
striver began to take his dinner after the workday was done, when the
markets were closed and nothing more could be earned. Since coffee alone
often proved insufficient fuel for the workday, he grew accustomed to
taking a bite of something: a small meal at the coffee house or cookshop,
a snack from a food vendor in the street, or a bite of bread and cheese,
brought from home and eaten at his desk—a luncheon, or, as it was
vulgarly known, a lunch.
Urbanization, industrialism, and class mobility, then, all played central
roles in the development of a small, relatively casual noontime meal, taken
at the once accustomed hour for dining, yet distinct from the more formal
and substantial dinner. But the nineteenth-century trend toward lunching
was not limited to the laboring classes, and the changing habits of the
workingman, ironically, were the driving force behind the changing habits
of the man and woman of leisure. In the country manors and fine town
houses, too, the dining hour moved further and further up the clock,
creating a substantial alimentary gap in the middle of the day. In some great
families, of course, this move reflected the changing working hours of their
own city men, lawyers and legislators (and, as the middle classes moved
into the realm of the upper crust, the waiting of dinner for the arrival of
the great man became increasingly common—hence the late and formal
dinners held in the home of Charles Dickens’s businessman Mr. Merdle in
his 1854 Little Dorrit. For others, however, the late dinner hour was a
marker not of labor but of excessive leisure—and, thus, of privilege.

Self-Instructional Material 177

Unit-4
Advanced Food & Beverage City men, after all, dined late because they came home late from work;
Production –II they swallowed their dinners and retired to bed soon afterward, ready to
Notes do it all again the next day. The elder sons of aristocracy and moneyed
gentry, on the other hand, had no such demands on their time, and their
schedules, like the fare on their tables, reflected this. For the rich, coffee
was consumed at breakfast as an aid to recover from the depredations of
the night before; similarly, it was swallowed after a period of after-dinner
drinking, with only men present, so that card-playing, dancing, and other
entertainments might go on until the wee hours. Dinner, a leisurely meal
involving many dishes and, later in the century, many courses, was held
late as a marker of sophistication and of wealth. An extensive dinner
consumed in the hours of darkness, illuminated by expensive wax candles,
was an occasion of glamour for those whose bodies were not bound by
the demands of the clock. Let the ordinary working folk dine in full
daylight and retire to bed early; those who need not work might gossip
and intrigue round the table in the intimacy of candlelight, sup at midnight,
and retire to bed in the wee hours—practices that were especially prized
during the Regency period, from 1811 to 1820. Technology played a role
here as well: While candlelight was certainly adequate for dining, it was
hardly ideal for the labor of cooking and cleaning, and so dining at night
was difficult for those not equipped with a large staff to deal with the work
effectively and the means to light a kitchen well with many candles (or,
later in the century, with gaslight). Dining late, then, was in and of itself a
marker of means.
Because dinners were relatively public events, at which the rich
(nouveau and old alike) displayed their wealth with quantities of heavy,
preferably imported food and drink, they were, like every public display
of wealth, competitive. The constantly shifting markers of true class
necessitated ever-increasing demonstrations of deep pockets and cultural
currency, one sign of which was the lateness of the hour. Accordingly, “half-
gentlemen,” as Jane Austen terms strivers, with pretensions to true gentility,
held their dinners late as a means of classing themselves with the
sophisticates of the upper echelons, and every time the hour of dining for
such ordinary folk moved up, the sophisticates themselves, feeling the
competition close in, felt the need to assert their class distinction by pushing
their dinner hour later still.
The result of all this, of course, was a need for more meals to fill in
the stomach-rumbling spaces between breakfast and dinner—often a gap
of some twelve hours or more. The English afternoon or “high” tea evolved
around the middle of the nineteenth century, as a genteel late-afternoon sop
to the appetite (and, probably, a much-needed dose of restorative caffeine).
In the noontime hour or a little afterward, the gentle classes began to take
a refreshment that was more formal and more substantial than a tea, but
considerably less extensive than a dinner. In the kitchens and servants’ halls,

178 Self-Instructional Material

Unit-4
this meal was referred to as lunch, and was taken as a snack, as it was in Miscellaneous Cooking
the factories. In the dining room, the repast was luncheon.
Notes
THEME MENUS
How to Plan Theme Menus
Themed menus can bring focus to your dinner party and add spark
to your family dinner. When you step outside your comfort zone to create
a themed dinner for your guests, don’t stop at the menu. Complete the
transition with cocktails, hors d’oeuvres, decorations and music
Step 1: Pick a theme. It might be related to a holiday or event, or it
might be just for fun. Transform your home into a French Bistro or host a
southern barbecue. Cater around an international food or set up a novelty
event, such as a spa theme.
Step 2: Choose a menu. Once you’ve picked your them, pick a menu.
This is actually fairly simple. If you’re going for Italian, think of some of
your favorite Italian dishes or look up some more traditional recipes. If it’s
a Japanese menu, try to venture away from sushi. By all means, consider
sushi, but look into Japanese barbecue and shabu-shabu. If it’s a French
Bistro, you might even explore the websites of actual Parisian bistros to see
what kind of fare they offer.
Step 3: Don’t stop at the meal. Drinks should be themed appropriately,
too. Maybe it’s Ouzo for a Greek feats, negronis for Italian, lemonade with
a splash of vodka or a mint julep for a southern barbecue. Keep in mind,
they don’t have to be alcoholic beverages. Espresso and coffee is great
couple with Italian or French desserts.
Step 4: Think about the “extras.” Play theme-appropriate music—Edith
Piaf’s “Le Vie en Rose” or opera. Smoke Cuban cigars for Caribbean-themed
parties. Buy tatami mats if you’re serving up Japanese food. Do a research
into the cultural traditions surrounding the theme you choose. Along with
the food and drinks, these extras should create the atmosphere, creating an
escape for your guests.

Back to School Celebration Menu

Set sail for back to school by celebrating with a pirate dinner
adventure. Create your own fun by placing a message in a bottle to invite
your family to the fun. Give them a treasure map to search for treasure in
your backyard. Have them Walk the Plank by drawing a 2' x 8' plank, using
sidewalk chalk in the driveway. Take turns blindfolding each family
member, turning them 3 times then release them at the start of the plank.
Who ever can walk the furthest without falling off the “plank” is the
winner. End your evening with a meal of pirate chow with the fun menu
below.

Self-Instructional Material 179

Unit-4
Advanced Food & Beverage Pirate Dinner Adventure
Production –II
• Nuggets of Gold
Notes Preheat oven to 400ºF. Whisk 2 eggs and 1 c Meijer fat free milk in
a shallow pan. Place 3½ c Meijer cornflakes in a plastic bag and
crush. Add 1 t Italian Seasoning blend to crushed cornflakes. With
kitchen scissors, take 1 lb of Meijer boneless, skinless chicken breast
and cut into nugget-size pieces. Dip chicken nugget pieces into egg
mixture and then shake with cornflakes to coat. Bake nuggets on a
baking sheet for 15 minutes. Serve with Meijer barbecue sauce.
• Fish in the Sea
Wash and cut 4 celery ribs into 2 inch sections. Mix 1 c of Meijer
soft sour cream and chive cream cheese with blue or green food
coloring (if desired to make sea colors) and place in shallow bowl.
Gently press Pepper Ridge Farm Goldfish crackers into cream cheese
and on the outside edge add celery sticks and baby carrots for
dipping.
• Don’t Be a Limey Fruit Salad
Mix together 2 c fruit in bite-sized pieces (bananas, strawberries,
melon, mandarin oranges, etc.) with 1 (14 oz) can drained Meijer
pineapple chunks. Stir in ¼ c Meijer orange juice and serve.
• Hidden Treasure Cake
Take 1 Meijer bakery angel food cake and cut a ½-inch horizontal
slice off the top of cake; set slice aside. Carefully hollow out the
center of the cake, leaving a ½-inch shell on the bottom and sides.
Spoon in 1 c of Meijer light whipped topping into cake shell. Frost
the sides with 1½ c whipped topping. Refrigerate until ready to
serve. Just before serving, place assorted jewels (recipe below) over
whipped topping in cake shell. Angle reserve cake slice over jewels
using two Meijer pretzel rods to resemble an open treasure chest lid.
• Jewels
Mix 2 ½ c boiling water or boiling apple juice with 2 packages (8-
serving size) Meijer instant gelatin cherry, blueberry, or lime. Stir
boiling water/juice into gelatin in large bowl until dissolved. Pour
into the individual sections of an ice cube tray. Refrigerate until firm.
Dip bottom of pan in warm water for about 15 seconds to help
loosen gelatin jewels. Put on a tray and refrigerate. Repeat using
another flavor of gelatin.
• Pirate Ale Punch
Mix 1 can (46 oz) Meijer pineapple juice, 4 c Meijer ginger ale, and
1 can (6 oz) Meijer frozen limeade concentrate, thawed into a
pitcher or punch bowl. Stir in 1 (16 oz) bag of Meijer frozen fruit, if
desired.

180 Self-Instructional Material

Unit-4
Playing with Your Food Miscellaneous Cooking

A recent survey found that 70% of moms say they would allow their
kids to play with their food or get creative in the kitchen if it meant they Notes
would eat more nutritiously. Another study found that over half the 2-12
year old kid surveyed said they wished they had more fun at lunch, dinner
and snack time – in other words, these kids (and their moms) want to
experiment and try fun things even if it’s nutritious. Have fun with your
family by trying some of following recipes:
Bouncing Breakfasts: Breakfast gives both children and adults the edge
that they need to succeed through the day. Get your child’s and your day
off to an energetic start with these fun breakfast ideas :
• Purple Cow: Blend 1 c blueberries, fresh or frozen, 1 c Fat Free Milk,
and 1 c vanilla yogurt in a blender until frothy and purple. Pour
into a tall glass with a colorful straw.
• Bagel Zoo: Take sliced Big and Hearty wheat bagels, Soft Light or
Strawberry cream cheese, and assorted toppings such as the
following:

Eyes and Noses

• grape tomato halves, peas, corn kernels, sliced black olives, or black
beans
• raisins, blueberries, grapes halves, or strawberry slices
• cereal or nuts

Hair
• grated carrots, sliced bell peppers, broccoli or cauliflower florets, or
fresh herbs such as chives, parsley, or dill
• cooked pasta such as fusilli or Chinese noodles

Legs
• Celery of carrot strips
• Pretzel sticks
• Licorice

Glues
• Other glues besides cream cheese are nut butters, fruit spreads,
honey, and for lunch items mayonnaise, catsup, mustard, pizza or
pasta sauce

Decorations
• Colorful sprinkles in cake decorating aisle
• Small or chopped nuts or seeds

Self-Instructional Material 181

Unit-4
Advanced Food & Beverage Creation of your zoo is as easy as 1, 2
Production –II
Step 1. Spread cream cheese or desired glue all over the cut bagel,
Notes making sure to cover the hole.
Step 2. Set out bowls or desired toppings and let your child create their
zoo. To make a lion pick, a nose of olives of raisins, hair and mane of
Chinese noodles or carrots, and whiskers of sprinkles or poppy seeds.
• Buggy Toast or Waffles: Slice a banana in half lengthwise and place
each half on separate plates. Cut 1-2 slices of Meijer whole wheat
toast or 1-2 toasted Meijer whole grain frozen waffles in halves.
Arrange halved toast or waffles around banana to resemble wings
on a bug or butterfly. Decorate wings with fruit slices such as kiwi,
strawberry slices, orange slices, banana slices, or dried fruit such as
raisins. If desired, sprinkle with cinnamon sugar or powdered sugar.
Lovable Lunches: To improve a parent’s impact at lunch, involve
your child in the planning and preparing of their lunch. When your
child is more involved they are more invested in eating healthy.
• Banana Dog: Spread Meijer natural peanut butter on a whole-grain
hot dog bun, sprinkle with wheat germ, ground flax seeds, or
sunflower seeds. Top with a whole banana and a squiggle of jelly
from a squeezable bottle. Wrap up in foil like the hot dogs at your
favorite baseball park.
• Cut it Out: Children of all ages will love these simple sandwiches.
Use a special shaped cookie cutter such as a flower, star, animal, etc
to form shaped bread slices. Add your favorite sandwich fillers such
as lean meats from Meijer deli, low fat cheese, or nut butters and
fruit spreads between two pieces of shaped whole grain bread and
lunch boxes will come home empty.
• Ship O Lunch: Cut a red, yellow, or green pepper in half lengthwise
and remove the seeds. Add Meijer deli or home made tuna, egg, or
chicken salad into pepper halves. Sink a thin pretzel stick to make
a mast into the center of the boat, and then add two triangular pieces
of cheese for sails. Use a dab of cream cheese to hold the cheese
sails and a red pepper flag on the top of the mast.
Stupendous Snacks: Snacks can help fill in the nutritional gaps in your
child’s and your eating patterns. Here are some fun ideas to make snacks
even more exciting:
• Ants on a Raft: Core and peel (optional) an apple. Slice the apple
so that there will be a hole in the middle. Spread nut butter such
as Meijer natural peanut butter over apple slices and top with raisins
for the ants.
• Cheese Hammers: Cut a variety of Meijer low fat cheeses into small
cubes. Poke a Meijer pretzel sticks into each one to make cheese
hammers. You can also make a cheese tower by connecting more
cheese cubes and pretzel sticks together.
182 Self-Instructional Material

Unit-4
 • Fruit Salad Cones: Mix together 1 c Meijer low fat vanilla yogurt, 1 Miscellaneous Cooking
sliced banana, 1 (11oz) can Meijer Mandarin oranges (drained), 1 (8
oz) can Meijer pineapple chunks (drained), and ¼ c Meijer miniature Notes
marshmallows. Spoon into 3-4 Meijer ice cream cones.
• Veggie Puppets: Peel a carrot and cut off both ends. Make a slit at
the bottom of the carrot and insert a popsicle stick. Using Meijer
cream cheese or peanut butter as glue, glue on raisins or olives for
the eyes, a slice of celery for the mouth, and a parsley sprig for hair.
To make arms and legs, use Meijer pretzel sticks or fresh green
beans. Make sure to use a lot of food glue to keep arms and legs
attached.
• Fruit and Vegetable Flower Gardens:

Assorted Vegetables
Fresh spinach leaves
Radish slices
Cucumber rounds
Cherry or grape tomatoes
Celery sticks
Baby carrots or sticks
Pepper strips
Peas
Corn Kernels
String Beans
Parsley

Assorted Fruits
Sliced strawberries
Sliced kiwi
Blueberries
Raspberries
Banana slices or wedges
Mandarin Oranges
Orange Slices Fig. 9
Pineapple chucks
Maraschino Cherries

Self-Instructional Material 183

Unit-4
Advanced Food & Beverage Assorted Items:
Production –II
Rope Licorice
Notes Step 1. Set out bowls of vegetables and fruit that you have on hand
from the above list. Use colorful plates to begin creating a garden or
flowers, bugs, or people.
Stems: Celery sticks, carrot sticks, or licorice
Petals: Sliced fruit, berries, cucumber rounds, or radish slices
Leaves: Spinach leaves
Grass: Baby carrots or parsley
Flower centers: Grape tomatoes, berries, fruit or vegetable dip
Bodies for bugs of people: Carrot sticks, celery sticks, or cucumber slices
Step 2. Make a simple veggie dip by mixing 1 package of Meijer Ranch
dressing mix with 1 (16 oz) container of Meijer Light sour cream. Fruit dip
made with 2 c Meijer plain yogurt and 1 package of Meijer instant vanilla
pudding (or your choice).
Delicious Dinners: Countless studies have shown that when families
sit down to dinner together there is an overwhelming benefit to the kids:
they are less likely to experiment with drugs, get in trouble in school,
and eat healthier. They can also have fun by making some of these fun
recipes.
• Pyramid Pizza: Preheat oven to 400º F. Use a Meijer whole grain
English muffin, whole wheat tortilla, or a whole grain pita pocket
as the crust. Spread Meijer pizza sauce or pasta sauce over crust. Top
with Meijer drained pineapple chunks, lean deli ham cut into stripes,
diced vegetables such as peppers or mushrooms, and shredded low
fat cheese. Bake for 8 to 10 minutes, or until cheese melts. Pizzas
can also be deigned into faces.
• Tater Boats: Microwave 4 medium potatoes until cooked. Cut the
potato in half lengthwise and scoop the insides into a bowl. Mash
potatoes and add ½ c Meijer low fat shredded cheese, ½ c Meijer
fat free milk, 2 T butter, and salt and pepper. Spoon mixture back
into potatoes. Warm for 2 minutes in the microwave. Decorate halves
with extra shredded cheese, and then add carrot-stick mast and red
pepper sails. You may also add cooked ground meat to potato
mixture.
Dynamic Desserts: You don’t have to sacrifice taste for health. These
recipes are simple, delicious, and healthier.
• Sensational Strawberries: Wash 1 quart of strawberries and pat dry
with a paper towel. Blend together 8 oz Meijer Reduced Fat cream
cheese, 3 T Meijer fat free milk, 1 T Meijer powdered sugar, and 1 t
Meijer vanilla. Add more milk if need to make desired consistency.
In three small bowls, add to one bowl colored sugar (you can make
184 Self-Instructional Material

Unit-4
 with two drops of food coloring per ¼ c granulated sugar), the Miscellaneous Cooking
second cereal O or flakes, and the last bowl miniature chocolate
chips. Holding strawberries by their stems, dip them in cream cheese Notes
mixture then in desired coating.
• Animal Chips: Preheat oven to 350º F. Take 1 Meijer whole wheat
flour tortilla and using an animal-shaped cookie cutter, cut shapes.
Arrange animals on a baking sheet, lightly coat them with Meijer
Butter cooking spray, and sprinkle with cinnamon sugar. Bake for 5
to 7 minutes.

BAR MITZVAH MENU

Passed Hors d’oeuvres and Grazing Table

• Ginger Neufchatel Cheese Torte w/ Crackers
• Seasonal Fresh Fruit Display w/ Parve Chocolate Fondue
• “Pigs” In a Blanket (in chafer)
• Swedish Meatballs (in Chafer)
• Vegetable Crudite w/ Ranch
• Spanakopita (white glove service)
• Potato Kniches (white glove service)

Young Adult Menu

• Hot Wings and Chicken Tenders
• Penne Pasta w/ Margarine, Parmesan Cheese and Marinara Sauce
• Turkey and Roast Pinwheels (Hovans)
• Blue and White Nacho Chips w/ Salsa

Adult Menu
• California Salad
• Roast Beef Carving Station
• Skillet Seared Salmon w/ Dill Sauce chardonnay
• Gourmet Cheese Potato Puffs
• Broccoli w/ Parmesan Butter Sauce
• Pecan Encrusted Chicken w/ Apricot Peach Glaze
• Rolls and Butter
• International Coffee Station

Self-Instructional Material 185

Unit-4
Advanced Food & Beverage BBQ MENU
Production –II
The following menu includes Red Check linens, disposable plates and
Notes cutlery, napkins and traditional Fern centerpiece. Changes or suggestions
available upon request.
• Pulled Pork BBQ
• BBQ Chicken (Breast, legs and thighs)
• Chef Gregory’s Jalapeno Coleslaw
• Creamy Potato Salad
• Baked Beans w/Applewood Smoked Bacon
• Southern Style Green Beans
• Garden Salad
• Assorted Cornbread and Rolls
• Choice of Cobbler
• Includes Sweet and Un-sweet Iced Tea

CINCO DE MAYO
Hand Passed
(Passed Butler Style for the first 45 minutes)
• Spicy Corn Cakes
Topped with Salsa Roja and Cilantro Yogurt

Dinner Buffet
(Includes plates, napkins, plastic utensils, buffet linens, buffet serving
pieces and standard décor)
• Fajita/ Taco Bar
Chicken and Steak served with Peppers and Onions; Tortillas,
Cheese, Sour Cream, Salsa and fresh Guacamole
• Fiesta Yellow Rice
Tossed with Roasted Red and Green Peppers
• Cuban Style Black Beans
With garlic, diced onions and Jalapeno Peppers
• Mexican Queso Dip
Served Hot! With or without Peppers accompanied by Tortilla Chips

JAMAICAN JAMMIN’ MENU

Great Beginnings
• An elaborate Tropical Fruit Display amid dewey Palm fronds and
Banana Leaves
186 Self-Instructional Material

Unit-4
 • Corn Cakes with Salsa Roja and Cilantro Yogurt Miscellaneous Cooking
• Calypso Crab Dip accompanied by Lavosh Crackers
Notes
Main Attractions
• Jamaican Bourbon Chicken
• Carribean Sweet and Sour Pork
• Island Time Cous-Cous with Pigeon Peas and Roasted Red Peppers
• Montego Bay Pasta Salad- Pineapple, Ham and Basil tossed with
Orzo Pasta

Desserts
• Key Lime Tartlets
• Pineapple Bread Pudding with Appleton Rum Sauce

LOW COUNTRY BOIL MENU

Chef Gregory’s Famous Low Country Boil is a mixture of New Potatoes,
Corn on the Cob, Crawfish and Shrimp cooked in a blend of savory spices
• Red Beans and Rice with Andouille Sausage
• Fresh Garden Salad with Assorted Dressings
• Garlic Bread Sticks

HAWAIIAN LUAU
Appetizers
• Ginger Neufchantel Torte with gingersnaps and crackers
• Tropical Strawberry/Fruit Palm Tree Display
• Maui Crab Cakes with Cocktail Sauce

Dinner
• Pacific Mango Salad with Honey Lime Vinaigrette Dressing
• Bourbon Chicken
• Hawaiian Sweet and Sour Pork
• Island Time Couscous with peas, roasted peppers and macadamia
nuts
• Harbor Vegetable Trio (carrots, green beans and broccoli)
• Assorted Breads, Rolls and Butter

Desserts
• Chocolate Coconut Macaroon Squares

Self-Instructional Material 187

Unit-4
Advanced Food & Beverage TOUR OF ITALY
Production –II
Please choose from the following masterpieces to create your specialty
Notes Italian menu

Hors d’ oeuvres
• Bruschetta- made with Mozzarella and Basil and served on a French
Baguette
• Italian Tapenade Torte- served with assorted crackers
• Home-made Swedish Meatballs
• Antipasta Platter- with Italian Meats and cheeses
• Assorted Calzone Bits with Marinara Sauce
• Sun dried tomato with Pesto on Melba Toast

Buffet Items
• Chicken Marsala- Grilled chicken breast with a Mushroom Marsala
Sauce
• Chicken Florentine- Grilled Chicken Breast on a Bed of Creamy
Spinach
• Create your own pasta: With Penne, Tortellini, Orzo or Ravioli, please
choose one of our delectable sauces; Parma Rosa, Vodka Marinara,
Clam Sauce and Garlic Alfredo
• Stuffed Pork Tenderloin with Grand Marnier Stuffing and a
Rosemary Demi Glace
• Vegetable or Meat Lasagna
• Baked Ziti
• Trio of Bruschetta- Tomato and Feta, Wild Mushroom and Olive
Tapenade served with Toasted Baguettes
• Salt and Sage Crusted Beef Tenderloin served with Rolls and
Condiments
• Shrimp Kabobs- Marinated in a Ginger, Garlic and Basil Sauce and
served over Mediterranean Orzo Pasta

SWEET BLISS (DESSERT MENU)

Please choose from the following choices to create your magical dessert
display. Ask your sales associate for pricing.

Miniature Toastings
Individual Assorted Trifles to include the following: Strawberry
Shortcake, Key Lime and Chocolate Raspberry

188 Self-Instructional Material

Unit-4
Cheesecake Display Miscellaneous Cooking

Assorted Slices of Heavenly Cheesecake to include the following

varieties: New York Style, Marble, Chocolate and Key Lime Notes
Brownie Trilogy
Fresh Home-made Brownies, Blonde Brownies and Assorted Brownies
on a Stick

Petit Fours
Miniature Tarts and Pastries with every flavor you can imagine

The Whole Cake

Your choice of two of our specialty home-made cakes, flavors include:
Red Velvet, Pina Colada, Strawberry Parfait, Mocha Chocolate, Amaretto,
Lemon, French Vanilla and Bailey’s Irish Cream

Chocolate Covered Strawberries

Dunked in White, Milk and Dark Chocolates

Chocolate Fondue
Served hot with a variety of guilty pleasures: Fresh Fruit, Pretzels, Cake
and Marshmellows
* Ask your sales associate to make this a Chocolate Fountain

Fabulous Fruit Display

A variety of fresh seasonal fruit

Other Specialty Desserts

• Assorted Petit Cheesecakes
• Cheesecake: Chocolate, Key Lime, New York Style and Marble
• Black Forest Liqueur Cake
• Decadent Chocolate Cake- Chocolate cake, Chocolate Icing, Chocolate
Shavings and Chocolate Covered Strawberries
• Pineapple, Rhubarb or Apple Crisp
• Candy Bar Cake- decorated with your favorite candy bar treats
• Sacher Torte- made with Raspberry filling and garnished with fresh
Raspberries
• Imported French and Italian Cookies
• Viennese Dessert Table: An assortment of imported bite size
Cheesecakes, Lemon Bars, Mud Bars, Strawberry Boxes, Rum Cakes,
Pecan Nuggets, Bourbon Pies, Cookies, Praline Triangles and More

Self-Instructional Material 189

Unit-4
Advanced Food & Beverage FOOD FESTIVALS
Production –II
A food festival is a festival, usually held annually, that uses food, often
Notes produce, as its central theme. “These festivals have always been a means
of uniting communities through celebrations of harvests and giving thanks
for a plentiful growing season. They can be traced back thousands of years
to celebrating the arrival of harvest time, the autumnal equinox, and the
honoring of earth gods.”
The food festivals in India includes the following:
The Le Dupleix at Rue de la Caseme food festival in Pondicherry offers
gourmets dishes that range from Italian to Spanish on a platter.
Le Dupleix at Rue de la Caseme is bringing home into the hotel with
its Hot Pots festival. menu to delight the gourmets. And unlike the practice
in hotels, the food here is served in containers in which they are cooked.
When it comes to food in hot pots, the ingredients are put inside the
containers and cooked in ovens and in the case of casseroles the cooked
food is put in the containers and then baked to get a crust. The menu,
which has dash of dishes from across the world, has something for people
who like spicy and non-spicy food. The festival, which is on till July 16,
has dishes in a combination of different kinds of pastas, pancakes, noodles
and taftan (an Afghani roti or bread made with maida, milk, eggs and
yeast).
The choice from Italian, Hungarian, French, Mexican, Chinese, Spanish
or Indian dishes. If you want to go in for something spicy, Chinese
Chengdu (a region in China) chicken inverted in hot pot served with egg
noodles, which has the flavour of coriander, sesame and red chilli flakes;
and Mexican red meat hot pot with roasted sweet potatoes could be your
choice.
If you like fish, then they have French shell fish casserole with spinach
cous cous (a kind of pasta), Seer fish (vanjaram) and coconut stew served
with rice pancakes and red tuna fish (ratha sura meen) served with
mayonnaise potatoes and roasted vegetables.
For vegetarians too, has four well thought-out preparations that include
root vegetables with stuffed spinach rolls and Aubergine and tomato in
curry sauce with Mexican pasta. You can top off the meal with two desserts
- a Khalia chocolate mousse filled with choco pancakes with stewed cherry
sauce and chilled peach and lichi stew with mango ricotta dumplings. The
hotel also has another ongoing festival for the summer. We have cocktails,
mocktails and salads, all in exotic combinations. These are any timers and
the summer time festival is on for another 20 days.

INDIAN FOOD FESTIVALS

Old Kochi Jewish Recipes
A ladleful of history, a dash of spice, a fistful of culture, salt to taste
and you get the most exciting slice of history cuisine. The Indo-Jewish food
190 Self-Instructional Material

Unit-4
festival at Koder House, is a menu blend that emerged from the confluence Miscellaneous Cooking
of local and Jewish culinary influences.
Koder House, the historical red house on Tower Road, Fort Kochi, was Notes
the residence of the renowned Jewish family of Kochi, the Koders. And the
food festival is resurrecting the menus that were served to distinguished
guests there and dishes that peppered their dining table. From presidents,
prime ministers, and ambassadors to the curious visitor the house has a
history of great entertaining and even greater hospitality. Actor Fredrick
Marsh with president Eisenhower’s’ daughter, Countess Snowdon with
family and Rajiv Gandhi are just some of the famous personalities who
dined here.

Exclusive Rrecipes
A collection of authentic recipes from Queenie Hallegua, daughter of
Satu Koder, and who spent her childhood in this house. A Judaic ambience,
with the Jewish star, the Star of David, and the seven-branched candelabra
all lit up, makes the setting perfect in Menorah. And then there is the
cuisine. Here, what you get to savour, is not the ubiquitous Jewish cuisine
of the Deli but what the Kochi Jews cooked and relished.

Baghdadi Influence
Koubbah, on the menu, is typical of the cuisine and has a Baghdadi
influence. Chicken or fish mince is encased in round balls made of flour
and cooked in gravy. The gravy can have vegetables in it, like lady’s fingers
and gourd, This is served with ‘Plave,’ which is yellow rice made in
coconut milk. As Jewish dietary laws or Kashrut prohibit the mixing of meat
and dairy products. Coconut milk proved a perfect substitute for milk for
the Cochin Jews. And thus the right culinary confluence was arrived at in
the coconut milk between the local cuisine and the Jewish influence.
A guest at the Indo-Jewish festival at hotel Koder House
And what the chef has splendidly rehashed from Queenie Aunty’s
cookbooks is oaf mulagirachi and oaf kothiporichathu, the chicken dishes.
They are authentic Jewish and can be made with any fowl for oaf means
fowl. Elaggal or red beef curry has a strong coriander flavour which makes
it typically Jewish. It is like the schnitzel that we get abroad. Thin chicken
breasts dipped in eggs and mixed in crumbs are deep-fried. We flatten the
meat using tenderizer. The pastel is a snack, which is a thin layer of rice
pancake that can have either a vegetarian or a non-vegetarian stuffing. The
Jewish vinaigrette or salad dressing is, “more like the raita you have here.
We use coconut milk in which we add chopped mango bits and onions.”
Reminiscing the days when the Koder House was her family home,
Gladys Aunty used to make it with wheat flour. The Jewish chocolate
pudding, a smoothie made of cocoa, coffee and chocolate, will have you
wishing for another serving but it’s Queenie Aunty’s fruit salad on the
Self-Instructional Material 191

Unit-4
Advanced Food & Beverage menu, a simple, light and summery dessert of tropical fruits that soaks both
Production –II the local and the Jewish flavours.
Notes Bengali Food Festival
The menu changes everyday, and you will find items like Phuchka,
Bhapa Ilish, Macher Kalia, Kosha Mansho, Moorgir Jhol, Moodi Ghonto, Lau
Chingri, Aloo Posto, Shukto, Bandacopir Chorchori, Bhaja Moonger Daal,
Dhokar Dalna, Radha Bollovi and Pepper Plastic Chutney, and desserts like
Mishti Doi, Roshogolla, Sondesh and much more.
There will be special gifts for the best dressed male and female in
traditional Bengali attire, and movies like Anusandhan, Dhanni Meye,
Rajkumari and Troyee will be screened during the festival. A welcome drink
of Castle Lager Pint / Antiquity 30 ml / Coke will be offered along with
the buffet.
Pohela Baishakh is a festival that roots deep into our identity as
Bangalis. The musical soiree at dawn, the traditional festive rally of the fine
arts institute, the countless melas all bring out the Bangali within us. It is
no wonder that the grandeur of these public events obscures subtle
traditions like a family get-together. But who can deny the sense of joy that
can only be felt by seeing a face that has long been out of touch. Words
can barely do justice. The rigors of daily life mean a lot as the close ones
hardly ever get to meet. Such an occasion is the prefect time for rekindling
old acquaintances.
Women attired in ‘shada saree with lal-par’ and men in panjabis, the
true Bangali spirit of the occasion may be experienced here. However, we
do say that the panta-ilish something that can be enjoyed by all members
of the family, mainly because of the atmosphere and the festivities
accompanying the food on Pohela Boishakh.
After the outing in the morning, how about relaxing at home? The food
only spices up the conversation and as time progresses the mood for a
pleasant day just sets in. Gathering in a cosy corner of the family living,
sipping hot tea with salted nuts and lentil seeds the conversation can
continue till the heart is fully satisfied. Just in the middle of the
conversation in comes kacha amer sherbet or the cool tarmarind juice to
supplement the snacks. Before you can
keep track of time lunch is served.
Mother’s take pride in what they serve
on such special occasions.
Food is placed not on the dinner
table but on the floor. The aroma of
steaming lal birohi, fried egg plants, and
bhaja rui tantalizing the taste buds and
watering our mouths. The garnishing
Fig. 10
takes centre stage, as it has become a
192 Self-Instructional Material

Unit-4
form of art. Before your tongues can relish the food that is already served Miscellaneous Cooking
out comes the delight’s of mama’s kitchen in the order of mint chatni,
shutkir bhorta, and kathaler echor cooked with shrimp or chicken. Shundhi daal Notes
(a concoction of five different kinds of lentil) cooked with ghee is the next
attraction. Finally time for dessert- yoghurt, chomchom and kulfi.
Pohela Boishakh is finely associated with walks on
the streets, which are colourful from all the other
pedestrians, and the one highlight that adds spice to
the whole occasion is the enjoyment of the vibrant
street life during the festival. People sing and dance,
play their dhols and really have a blast throughout the
day. If arranging a feast at home seems too much of a
Fig. 11
hassle on Pohela Baishakh, you can very easily go out
for lunch. Some restaurants have a name for themselves in the field of
Bengali food while others offer special dishes highlighting the festive
occasion. . Muri ghonto, fish cutlet and shorshey ilish are items that stand
out in the menu. They also have a good variety of bhortas.
The food court shall offer dishes such as panta-
ilish and ‘morich-piaz bhaja’ from 6 in the morning.
For lunch, they shall offer a variety of ‘bhortas’,
tomato chatni and the traditional ‘ilish with kochu
shak’, a dish that should not be missed. Amongst
other dishes, narikel chingri (prawn with coconut)
and deshi chicken dopiaza stand out. The restaurant
has a nicely decorated interior and the prices are Fig. 12
pretty reasonable. It’s a nice place to take the family
and the service is very good.
Boishakhi has been known for its Bengali cuisine for quite some time
now, and their usual menu offers great bhortas, together with rice. Amongst
their bhortas, the chingri (prawn) and the daal (lentil) are items that must
be tried out. Boishakhi also has beef and chicken curry. Amidst fishes, they
have different dishes for ‘rui mach’, pomfret and hilsha.
Dhanshiri Khabar, with its branches in Dhanmondi and Gulshan-II, is
another Deshi restaurant that can be vouched for its quality. Dhanshiri gives
Gulshan dwellers a good taste of Bengali cuisine and at reasonable prices.
The restaurant intends to celebrate the Bengali New Year with a month-
long Bengali Food festival, and event that promises to be great for food
lovers. On Pohela Boishakh they shall also offer special dishes marking the
occasion and shall introduce a 10% discount for all customers. The special
dishes for Pohela Boishakh include pantha ilish, ilish khichuri, shorshey
ilish and ilish polao. The spotlight definitely falls on hilsha and rice at
Dhanshiri. The ‘Pangash and the Rui mach’ should definitely be tried out
here, along with the different curry’s. They also have great taki mach and
chingri bhorta.
Self-Instructional Material 193

Unit-4
Advanced Food & Beverage A good meal should always be wrapped off with a mouthwatering
Production –II misti paan .
Notes A Gujrati Food Festival Menu
A Gujarati food festival provides a good opportunity to have the native
cuisine of this State.
People of this State are predominantly vegetarian so the fare is
vegetarian too. It has a mind-boggling range of dishes some of which are
soaring up on the food charts.
For the Hyderabadis, Gujju items have meant mainly the farsans (array
of snacks like dhoklas, khandvis and kachoris) as there are not many eating
joints catering this kind of food.
Generally, Gujju food is considered too sweet for the spicy Hyderabadi
palate so often people stay away from it.
But Gujarati food served in Hyderabad is not as it is often perceived.
At least the sweet part is toned down considerably.
The festival has formatted a menu available as a la carte and not as a
traditional thali.
One can begin with a masala chaas (lassi which has a dash of rock salt).
The best part of the meal is the farsan platter.

Fig. 13. Goodies Galore: The spread is tempting.

About six snacks make up this platter - the ordinary dhokla, sandwich
dhokla (sandwiched with mint chutney), khandvi, kachori, patra or patrel (a
delicacy made of colocasia leaves) and fafda (‘akin’ to ganthia). With mint
chutney as an accompaniment, these are good to relish.
For the main course, there is oondhiya (a traditional dish of mixed
vegetables and muthia – a semi-dry preparation), batata nu shaak (a potato
and tomato curry which is sweet and tangy), sev tamata (sev is added to a
194 Self-Instructional Material

Unit-4
tomato gravy when the dish arrives at the table), Gujarati dal and bhindi na Miscellaneous Cooking
kadhi.
The Gujarati dal is sans peanuts (which is generally used), while the Notes
kadhi is worth sampling. These dishes can be had with good, wafer-thin
theplas (made of methi and doodhi) - should not be missed on any account.
The rice lovers can feast on vagherelo bhaat (a mildly spiced rice) with
raita.
All this is served by waiters dressed in Gujarati attire (with even
chunky bead necklaces).
There are just two desserts to choose from - moong dal sheera and
basundi. While the former is richly loaded with nuts (almonds and
pistachios) which enhance its delicious quality, the latter is more or less the
same fare one is used to eating.
This food fest should certainly tempt you to sample a rich cuisine.

Flavours of Gujarat
Start with the Shrikhand as there is huge thali placed before. Pointing
at the small bowl containing the fine blend of hung curd and sugar, he
says, “This is a Gujarati custom—to start with the dessert. Other dishes
follow.”
The pure vegetarian cuisine with its predominant flavours of sweet,
sour and ghee is now Gujarati cuisine is not one of the most popular
regional cuisines in India. And being a pure vegetarian cuisine, the
promotion is well-timed because many people don’t want to eat non-
vegetarian food during the summer and because there is a general tendency
towards vegetarianism. Gujarati cuisine shows the culinary skills of the
people of Gujarat in cooking vegetarian food without using flavouring like
onion and garlic, and still creating a mouth-watering variety of dishes with
fresh vegetables. Since Gujarati food is new to many, it is preferred to offer
it on a fixed menu thali, which contains a little bit each of 10-12 dishes,
rather than in a buffet. The Shrikhand was so delightful with the Thepla
(a bread made of wheat flour and besan) that people preferred to keep a
portion of it to round off the meal.
The Undhyo, which turned out to be a mildly spicy curry with baby
potatoes and yam in a paste of coriander, ginger and thyme, was also very
good and closely resembled the Bengali Shukto in taste.
The sweet and sour taste of the Aloo Rajwade, potatoes cooked in
tomato paste with sesame, reminded one of Mexican fare. It was a heavenly
match with the Jeera Polao.
The Arhar Dal was rather quite sweet to taste (the Gujaratis like it that
way!). However, the Dahi Kadhi, the Gujarati version of north India’s Kadhi
Pakora, was Oondhiya, Paatraas and theplas that surface on your plate taste
much like what emerges from your mum’s kitchen — soberly spiced so that
Self-Instructional Material 195

Unit-4
Advanced Food & Beverage it doesn’t hurt your tummy, wholesome, simple, filling, and fortified with
Production –II love!
Notes Rasoi Kathiawadi hopes to siphon off food from the kitchens of Gujarat
to the table at Ramana’s, so that the ever-sweet taste of authentic Gujju food
lingers on your taste buds much after you’ve rapped up your meal.

Small Menu
The 13 day food festival at the restaurant, which celebrates
vegetarianism all year through, seems to have got it all right — a simple
menu consisting of around 10 dishes including the dessert, a la carte. The
food looks deceptively light and comes in small portions. But it’s definitely
filling and makes a perfect meal between work because most of the dishes
are baked and oil-free. “We decided to have a small menu because most
food festivals offer so much choice that you don’t enjoy even one dish in
the process of trying out a bit of everything. Gujarati food appeals to
vegetarians and we chose the name Kathiawadi because the region has the
most authentic foods.
The maharshi’s pictures dot the ochre walls of the restaurant and share
space with murals of Madhya Pradesh’s Worli tribals. The separating panels
have little imaginative glass sections filled with spices such as cinnamon,
cardamom, cloves and more. Colourful cloth toranas and streamers with
tinkling bells, typical of Gujarat, add to the festive look. Waiters in colourful
kurtas and cummerbundhs serve the dishes out of little handis and clay
platters.
At the festival, you could start off with the appetiser/digestive tangy
jal jeera, along with starters like paatra and palak-paneer dhokla. Paatra is
a baked dish where a layer of masala-mixed gram flour paste is spread out
on paatra leaves, rolled and steam-baked. Later it’s cut into little ringlets
and sprinkled with roasted sesame and grated coconut, and tastes good
with the tamarind-jaggery chutney.
Dhoklas, traditionally made from gramflour, is mixed with grated and
crushed paneer to give it a softer, fluffier feel, and a dash of spinach to
make it healthier. You can go on and on eating these baked cakes with the
tangy chutney and the chunda.
Chunda, a rave with the Gujaratis, is a deceptive looking sweet-spicy
jam made of mango. While it tastes sweet when you eat it, it leaves a spicy
after-burn on your tongue!
Try the hot bajre ki roti and methi thepla as the main course along
with the 15-vegetable dish oondhiya, the daal dhokadi and chowli nu saag.
The theplas are regular wheat flour rotis, only mixed with methi or
fenugreek leaves and paper-thin. Oondhiya is a subji filled with nutritious
varieties of beans, greens, tomatoes, brinjal, potates and other roots and
mixed in a mild masala and dunked with methi pakodis. One small serving

196 Self-Instructional Material

Unit-4
of it, and you’ll be filled to the brim. Daal dhokadi is a thick thoor dal Miscellaneous Cooking
dish cooked with wheat flour strips, spices, tomatoes and groundnuts. It
makes a yummy accompaniment to the rotis. Chowli nu saag is the black Notes
eyed beans baked in a tasty, but thick sweetish gravy.
There’s a choice of two other side dishes — Bharvan Bhindi or stuffed
ladies finger and the Gujarati daal.
It’s amazing how Gujaratis do away completely with onion and garlic
and turn out such yummy dishes!

Cooling shrikhand
But you must top off the sumptuous meal with the eternal desert —
cooling shrikhand made of hung curd or yoghurt and spiced with
cinnamon, saffron and dry pista-badam.

PUNJABI FOOD FESTIVALS

The dishes comprise the following:

Soups
Karuria Da Shorba, Turkey Da Shorba, Sabziyon Ka Shorba

Starters
Bharti Da Murg, Khatta Meetha Turkey Da Tikka, Tikka Mehdi, Tawe
Tikki, Lahori Paneer Tikka, Mutter Di Kumbhwali Seekh, Surkha Lal
Tandoori Aloo

Main Course - Non-Vegetarian

Turkey Kalimirchi, Liberia Murg, Meat Belirium, Jhinga Jalandari,
Macchi Kadiwali, Pindiwala Bhatti Da Murg

Main Course - Vegetarian

Teekha Paneer Di Gobi, Rajma Masaledaar, Maa Choli Di Daal, Pulav
Cholida, Sarson Da Saag

Breads
Amritsari Kulcha

Desserts
Gajrella, Gaajar Ka Halwa, Phirni
The spread: To begin with, there are three varieties of pickles ? Masala-
filled Red Chilli, Dele Ke Achaar and the ever-popular Shalgam Gobi Khatta
Meetha Achaar ? alongside starters like Tandoori Kukkad, Amritsari Machhi
Fry, Lahori Paneer and Paneer Tikka.
Self-Instructional Material 197

Unit-4
Advanced Food & Beverage Moving on to the main course, you can choose from a host of Tandoori
Production –II dishes that include nans and parathas stuffed with seasonal vegetables and
Notes rotis.
To go with them, there is the Rara Meat, Kheema Meat, Punjabi Meat,
Patiala Shahi Murg, Kukkad Makhnia, Dhaba Butter Chicken for non-
vegetarians.
Vegetarians can dig into Jhinga Curry, Kadi Pakora, Sarson da Saag,
Dhaba Shahi Paneer, Baigan da Bharta and Aloo Waria, to name a few.
To round off your meal on a sweet note, choose from the rich and
creamy Chuhara Wali Kheer or the Gajar ka Halwa.
As the perfect accompaniment to this complete Punjabi meal, there are
tall glasses of Lassi: Thoda Khatta Thoda Meetha to sip on.
Voiceover: “With Punjabi dishes being a little on the spicier side, this
is easily the best season to enjoy this fare. I have drawn up the menu in
such a way that Calcuttans get to treat their taste buds to the best of
delicacies from our land. While the menu will keep changing everyday,
traditional favourites like Makki ki Roti and Sarson da Saag will be on offer
throughout the festival. I have brought in a lot of ingredients from Punjab
so that authenticity is not compromised,” smiles Sweety Singh.
The spread: A sumptuous affair meant for the winter afternoon with
each dish specially cooked in wood fire ovens. On offer is a hearty
assortment of non-vegetarian and vegetarian delicacies.
The menu includes Wood Fire Tenderloin with Rocket Salad and Roast
Potato, Seared Kolkata Bekti with Roast Potato, Thyme and Garlic
Marinated Chicken with Grilled Vegetables, Oven Roasted Mushroom with
Goat Cheese and Olive Oil Dressing, Cajun Marinated Oven Roast Cottage
Cheese and Basil Pesto Marinated Oven Roasted Vegetable. The dishes come
with a choice of bread or rice.
Voiceover: “Food cooked in wood fire has a characteristic flavour that
cannot be duplicated with any other medium. Most items have been
sourced from Europe. However, I have added my own modifications, only
to them make them more delicious for food lovers in the city,

Kashmiri Bites
The spread: The festival gives the taste of Kashmiri delicacies like
Gushtaba, Tabak Maz, Kashmiri Masala Trout, Shrimal and Dhania Paratha.

Recipes for Baisakhi

Choley Bhature
Ingredients:
2 Cups All Purpose Flour (Maida)
1 Pouch Yeast
198 Self-Instructional Material

Unit-4
 1 Cup Yogurt Miscellaneous Cooking
2 Tbsp Vegetable Oil
1 Small Can Garbanzo Beans Notes
½ Tsp Ginger Paste
½ Tsp Garlic Powder
1 Tsp Cumin Seeds
2 Tbsp Oil
2 Tbsp Cilantro
6-7 Mint Leaves
½ Tsp Turmeric Powder
½ Tsp Chilly Powder
2-3 Bay Leaves
2-3 Cloves
½ Tsp Garam Masala
1 Medium-sized Finely Chopped Onion
1 Big tomato
1½ Cup Water
Salt to Taste
Method:
Bhature
• Take yeast and soak in lukewarm water for 5-10 minutes.
• Take all other ingredients and mix well. To this, add the yeast and
make a soft dough like for chappatis. If need be add a little water
and keep aside for 4-5 hours, the longer kept, the better it is.
• Roll like puri but this needs to be kept thicker than poori. Fry like
poori till both sides are golden brown.
Choley
• Take 2 tablespoons of oil in a pressue cooker and heat it.
• Add garlic powder and make it dark brown. Then add cumin seeds
fry till they start spluttering. Now add bay leaves and cloves. Add
diced onions. Fry then till they are light brown.
• Now add the rest of ingredients including water except the cilantro
and mint leaves. Close the pressure cooker and wait for 3 whistles
to come or cook for 5-7 minutes. Also, garnish with thinly sliced long
pieces of onion and a piece of lemon split up into 4 pieces.

Coconut Ladoo (Coconut Balls)

Ingredients:
300 Grams Grated Fresh Coconut (About 1½ Cups)

Self-Instructional Material 199

Unit-4
Advanced Food & Beverage 1 Tin Milkmaid
Production –II
200 Grams (1 Cup) Suji (Semolina)
Notes 1 Cup Powdered Sugar (200 grams)
Method:
• Dry roast the semolina in a kadhai
Fig. 14
or a flat bottomed vessel. As soon
as it starts to get slightly brown, take it out and keep it aside.
• Add one cup grated coconut in the semolina. Keep the rest to wrap
the ladoos for later on. Let the mixture cool a bit.
• Mix the ground sugar after a while. Add 3/4 tin milkmaid and mix
well.
• Now add all the rest of the ingredients and mix well.
• Make small balls of the mixture, about the size of a table tennis ball.
• Roll the ladoo in the dry coconut powder that we kept aside earlier.
• Keep in refrigerator once done. Serve it with hot puri.

Dry Fruit Milk Kheer

Ingredients:
1 Litre Milk
¾ Cup Sugar
¼ Tsp. Cardamom Powder
15 Strands Saffron Crushed, Soaked
Fig. 15
in 1 Tsp. Hot Milk
10-12 Raisins
10-12 Currants
10-12 Almonds Silvered
10-12 Pistachios, Silvered
5-6 Dried Peaches, Quartered
5-6 Dried Apricots, Nut Removed, Broken to Bits
Method:
• Soak the raisins, currant, peaches, apricots, in hot water for 10
minutes.
• Boil milk, with cardamom, saffron and sugar for 10 minutes.
• Drain the soaked dry fruit, add to the boiling milk, and stir gently.
• Simmer, stirring occasionally, for 5 minutes.
• Add almonds, pistachios, and take off from fire. Serve hot.

200 Self-Instructional Material

Unit-4
Makki Ki Roti Miscellaneous Cooking

Ingredients:
2 Cups Corn Flour (Makki ka atta) Notes
Grated Radish
Salt (Optional)
Warm Water
Method:
Fig. 16
• Knead the makki (corn) ka atta
with warm water just before cooking the rotis.
• While kneading, add some grated radish and salt. To roll it, put a
square of polythene paper on the kitchen platform.
• On this put a ball of the kneaded dough. Cover with another piece
of polythene and then press with the ball of your palm till you get
the size of a roti.
• This roti is slightly thicker than the normal roti. Remove the
polythene cover and transfer the roti to a hot tava (skillet). Cook on
low heat, turning till both sides are roasted.
• Apply some ghee.

Pindi Chana
Ingredients:
1 Cup Chickpeas (chole)
1 Tea Bag or 1 Tbsp. Black Tea
Leaves Tied in a Cheesecloth
2½-inch Ginger, 3/4th of it
Shredded Finely For Garnish
2-3 Tbsp. Oil
Fig. 17
2 Onions Chopped
2 Tsp. Garlic, Finely Crushed
2 Green Chilies, Sliced
3 Medium Sized Tomatoes, Chopped
2 Tsp. Ground Coriander
1½ Tsp. Ground Cumin
½ Tsp. Turmeric Powder
½ - 1 Tsp. Red Chili Powder or as Per Taste
Salt To Taste
½ Tsp. Garam Masala
Finely Chopped Coriander Leaves

Self-Instructional Material 201

Unit-4
Advanced Food & Beverage Method:
Production –II
• Soak chole in water overnight or for about 6 hr.
Notes • Cook the chole with salt and enough water in the cooker for about
20 minutes or till fully done. Drain, reserving 1 cup of cooking
liquid.
• Finely chop the remaining ginger. Heat oil and sauté onions till
golden, then add garlic and chopped ginger and green chilies. Sauté
for 5 minutes.
• Add tomatoes, coriander, cumin, turmeric and chili powder and sauté
over low heat until the oil separates.
• Add chole, the reserved cooking liquid, salt and half of the coriander
leaves.
• Simmer, uncovered until the liquid has been absorbed.
• Add a pinch of garam masala and serve chole sprinkled with the
remaining garam masala, coriander leaves and shredded ginger.
• Serve it with hot puri.

Sarson ka Saag
Ingredients:
1 Kg Sarson (mustard greens),
Chopped Finely
¼ kg Spinach, Chopped Finely
2 cms Piece Ginger, Minced
4 Cloves Garlic Minced
2 Green Chillies, Minced
2 Red Chillies Fig. 18
2 Tbsps Gram Flour, Sieved
1 Tbsp Butter
Ghee
Salt to Taste
Method:
• Boil both the greens till soft. Remove excess water and mash the
leafy vegetables well and reserve.
• Heat 4 tbsps ghee and add ginger, garlic, green chillies and broken
red chillies.
• When the masala has been browned, add the mashed saag and salt.
• Mix the gram flour in a little water and add to the saag.
• Simmer for at least 30 minutes.
• Serve, topped with a spoon of butter, with makki (maize flour) ki
roti.
Note - serves 6

202 Self-Instructional Material

Unit-4
Puri (Fried Indian Bread) Miscellaneous Cooking

Ingredients:
2½ Cups Chappati Flour Notes
2
3 Cup Water at Room Temperaturee
Ghee for Brushing the Bread While
Rolling Out the Dough
Oil for Deep Frying
Method:
• Put flour in a large bowl. Make a well
in the middle and pour in a stream of Fig. 19
water in the center. Use one hand to
mix the flour and water in a rotating motion from the center of the
bowl outward, until the dough is moist enough to be gathered into
a rough mass. Wet hands and continue until the mixture cleans the
sides of the bowl and has become a nonsticky, kneadable dough.
When the dough is kneaded, it will be elastic and silky smooth. To
test the dough, press it lightly with a fingertip. If it springs back, it
is ready to be rested. Resting the dough is the last step and allows
the dough to relax and absorb the water and kneading.
• Rest for 1/2 hour in warm climates and 1.5 hours in cold climates.
Cover with a wet towel so the dough does not dry out. The rested
dough is light and springy, less resistant to being rolled out into the
thin rounds.
• Knead dough a little again. Dough should be stiff enough to roll
without extra flour.
• Make small balls of the dough and cover them with damp cloth.
• Take one ball of dough and dip a corner of ball in melted ghee or
oil and roll it out into 4 to 5 inches round.
• Repeat the same process to roll out all pooris.
• Heat plenty of oil in a kadhai until very hot.
• Put in a poori and immediately start flickering hot oil over the top
of it with a spatula so that it will swell up like a ball.
• This should take only a few seconds. Flip the poori over and cook
the other side until golden brown.
• Serve hot with pindi choley or other vegetables.

Til ke Gajak
Ingredients:
1 Cup Sesame
¾ Cup Jaggery
½ Tsp Cardamom Powder
2 Tbsp Ghee
Self-Instructional Material 203

Unit-4
Advanced Food & Beverage Method:
Production –II
• Roast sesame on low flame
Notes stirring continuously to
avoid it from spluttering
out of the pan.
• Boil jaggery in 1/2 cup
water to form thick syrup.
• When done, check its Fig. 20
consistency by putting a
drop of the syrup in a dish of cold water. If the drop stays firm the
consistency is right.
• Add the roasted sesame to the syrup. On a rolling board, spread a
film of oil and spread the sesame-jaggery mixture.
• Flatten it to 1 cm thickness. When the mixture is sufficiently cooled,
cut into square pieces. Store in an airtight container.

Til ke Ladoo
Ingredients:
4 Cups Sesame Seeds
½ Cup Water
1½ Cups Brown Sugar or
Powdered Jaggery
1 Cup Coconut, Chopped Finely into
Small Pieces Fig. 21

Method:
• Dry roast the sesame seeds until light brown in color.
• Prepare syrup by boiling water and jaggery on low heat.
• Add coconut pieces and simmer until syrup becomes thick and
sticky.
• Turn the heat off.
• Add sesame seeds and mix well.
• Allow the mixture to cool down.
• Shape into balls quickly.

Broiled Chicken Oregano Recipe

In valentines day, show your beloved how much you care by making
this unique dish of broiled chicken oregano, which is a sheer delight for
your tastebuds. We bring you the recipe of broiled chicken oregano so that
you learn how to make broiled chicken oregano for your loved one.

204 Self-Instructional Material

Unit-4
 Ingredients Miscellaneous Cooking
• 2 Chicken Breasts
Marinade Notes
• 1½ Tbsp Fresh or 1 Tbsp Dried, Oregano
• 1½ Tbsp Fresh or 1 Tbsp Dried, Thyme
• ½ Garlic Clove (Quartered)
• 2 2 3 Tbsp Olive Oil
• 2 2 3 Tbsp Lemon Juice
• Salt And Pepper (according to taste)
Basting Ingredients
• 2½ tablespoons melted butter
• 2 2 3 tablespoons lemon juice
Methods:
• Rub the chicken pieces with the garlic and place them in a deep
china bowl, several hours before serving or a day before.
• Combine marinade ingredients and the garlic clove and pour over
chicken. Refrigerate the chicken in a closed bowl.
• Make sure you turn chicken pieces sporadically.
• Preheat the broiler to its highest setting when ready to cook.
• Grease the chicken pieces with some molten butter mixture and
arrange those pieces in the broiler rack.
• Broil the chicken 3-4 inches from the heat for 5-8 minutes per side.
Do not forget basting now and then. Remove from the broiler after
it has been cooked properly and transfer to serving platter.
• Pour remaining basting mixture over the chicken and serve right
away. This dish can also be prepared on a bar-be-que.

Chicken Enchilada Casserole Recipe

Enchant your loved one by making Chicken Enchilada Casserole recipe.
Once you learn how to make Chicken Enchilada Casserole, you can rest
assured that your beloved is going to love it and love you even more. Read
on recepie of Chicken Enchilada Casserole.
Ingredients
• 2 Cups Cooked Chicken
• 2½ Cups Chicken Broth
• 1 Cup Onions
• 2 Tbsp Butter
• 4 oz Green Chili Peppers, Rinsed, Seeded, and Chopped
• 3 Tbsp Butter
• 1 Tsp Ground Coriander Seed
Self-Instructional Material 205

Unit-4
Advanced Food & Beverage • 1 Cup Sour Cream
Production –II
• 12 Corn Tortillas
Notes • ½ Cup Red Bell Peppers
• 1½ Cups Monterey Jack Cheese
• ¼ Cup Flour
• ¾ Tsp Salt
Method:
• Take a large saucepan and heat 2 tablespoons butter. Cook the onion
and green pepper until they turn tender. Set aside in a bowl that
has chopped chicken and green chili peppers.
• In the same saucepan, melt the 3 tablespoons of butter. Add flour,
coriander, and salt and blend nicely. Stir in the chicken broth all at
once. Stir and cook until it becomes thick and bubbly.
• Remove from heat and add 1/2 cup of grated Monterey Jack cheese
and then add the sour cream. Scoop out 1/2 cup of this mixture and
add it to the chicken concoction.
• Take each tortilla and dip it into the hot sauce. This makes the tortilla
soft and it does not break. Then fill with 1/4 cup of the chicken
mixture and roll it up.
• Arrange these rolls in a baking dish and pour remaining sauce (if
any) over the rolls. Sprinkle remaining shredded cheese on top.
• Bake it at 350° F without covering for about 25 minutes and serve
hot.

Tarragon Chicken Recipe

Get ready to woo your love with Tarragon Chicken. The recipe of
Tarragon Chicken is an easy one and anyone can learn how to make
tarragon chicken. Given below is the recipe for this and get set to savor
the unique taste of this dish.
Ingredients
• 2 Skinned and Boneless Chicken Breasts
• 1 1 3 Tbsp butter (divided)
• 1 Tsp Fresh Tarragon, Chopped or 1 Tbsp of Fresh Parsley Chopped
• 1 Tsp Olive Oil
• Pinch of Pepper
• 1
3 Tsp Garlic, Minced
• ¼ Cup Beef Stock, or Veal Stock
• ¼ Cup Chicken Stock
• 2 2 3 Tbsp Dry White Wine

206 Self-Instructional Material

Unit-4
 • 2 Tsp Shallots, Finely Chopped Miscellaneous Cooking
• Salt (According To Taste)
Method: Notes
• Trim and pound the chicken breasts between two sheets of wax
paper to 1/3-inch.
• Heat 2 tablespoons of butter with olive oil in a large saucepan over
medium flame.
• Fry the chicken pieces, turning them gently with tongs, frying until
they turn golden brown.
• After cooking, remove from pan and keep warm. Drain out grease
from the pan and add the remaining butter.
• Add garlic and shallots and stir repeatedly for 3 minutes.
• Add the white wine and stocks and reduce by half.
• Add the tarragon, parsley, salt and pepper according to taste.
• Put the chicken pieces back in the skillet.
• Heat for sometime and serve immediately.

Black Russian Cake Recipe

Given here is the recipe of Black Russian Cake, which is an absolutely
delightful dessert. Get set to pleasure up your taste buds and learn how
to make Black Russian Cake for your beloved.
Ingredients
Cake
• 1 Package Dark-chocolate Cake Mix
• 1 Cup Vegetable Oil
• 1 (3-ounce) Package Instant Chocolate Pudding
• 4 Eggs
• ¾ Cup Strong Coffee
• ½ Cup Crème De Cacao
• ¼ Cup Kahlua
Topping
• 1 cup confectioners’ sugar, sifted
• 2 tablespoons strong coffee
• 2 tablespoons Kahlua
• 2 tablespoons crème de cacao
Method:
• In a large bowl, mix the dark chocolate cake mix, oil, pudding mix,
eggs, coffee, crème de cacao, and Kahlua.
• Beat until the consistency smoothens. Pour into a 10-inch greased

Self-Instructional Material 207

Unit-4
Advanced Food & Beverage tube pan until three-fourth of the pan is filled. In case batter remains,
Production –II
make small cup cakes out of them or eat as it is.
Notes • Bake for 45 to 50 minutes at 350°.
• Invert on a serving plate after you remove it from the pan.
• Now, with a skewer or ice pick, punch holes all over the cake.
• Next, ready the topping by mixing the confectioners’ sugar, Kahlua,
coffee, and crème de cacao.
• Mix until smooth and dollop over the cake.

Chocolate Covered Strawberries Recipe

No Valentine’s Day dessert is complete without chocolate and
strawberries. We bring an unusual recipe that combines both the items to
make a sinful combination. Presenting the Chocolate Covered Strawberries
recipe. Learn how to make Chocolate Covered Strawberries and make your
Valentines’ Day dinner a sensuous one.
Ingredients
• 1-pint Fresh Strawberries with Leaves
• 5 Ounces Bittersweet Chocolate, Chopped
Method:
• In a microwave safe bowl, or in the top of a double boiler over
simmering water, melt the chocolate.
• Stir sporadically till the chocolate smoothens out.
• Next, dip each strawberry in chocolate till about three-quarters of the
way to the stem.
• Place these strawberries, stem side down, on wire rack and chill in
refrigerator until they turn hard.
• Eat chilled and savor the amazing combination of strawberry and
chocolate.

Paradise Drink Recipe

The Paradise drink is a delight to have on Valentine’s Day. Show your
beloved what you feel when you are with him/her. Tell them the time spent
with them is no less than being in Paradise. The recipe for Paradise drink
is simple and easy. So learn how to make Paradise drink.
Ingredients
• 1½ oz Apricot Brandy
• ½ oz Gin
• 1 oz Orange Juice
• ½ Tsp Sweet Vermouth

208 Self-Instructional Material

Unit-4
 Method: Miscellaneous Cooking

• Take a mixing glass and fill it half way with ice cubes.
• Mix all the above ingredients in that glass. Notes
• Next, take a cocktail glass and strain the mixture in it.

Summer Fling Drink Recipe

Though Valentine’s Day is not in summers, this drink is sure to cool
you off. An ideal drink to relax, summer fling drink recipe is an easy one.
It does not require much of preparation and can be easily made, as the
ingredients are usually available at home or at the nearby supermarket.
Here’s how to make Summer Fling drink.
Ingredients
• ¾ oz Blue Curacao
• ¾ oz Bailey’s Irish Cream
• Crushed Ice
How to Make
• Put some crushed in a shot glass.
• Layer it with Blue Curacao and Bailey’s Irish cream.
• Mix well and serve.
• The given proportion makes one drink. So increase the proportions
according to the number of servings you want to make.

Tropical Passion Drink Recipe

Since the name of this drink itself oozes so much passion, it is a good
idea to make it on Valentine’s Day. The recipe of Tropical Passion drink is
an easy one and not tedious at all. Read how to make Tropical Passion
drink.
Ingredients
• 1 oz Peach Schnapps
• 1 oz Rum
• 1 oz Sloe Gin
• 1 oz Triple Sec
• 1 Splash Orange Juice
Method:
• Mix all the above ingredients.
• Strain it in a highball glass and put some ice if wanted.
• This proportion serves one.

Self-Instructional Material 209

Unit-4
Advanced Food & Beverage ONAM - HARVEST FESTIVAL OF KERALA
Production –II

Notes Avial (Vegetable Stew)

Ingredients:
2 Cups of Cubed and Boiled Vegetables (Beans, Carrots, Potatoes,
Drumsticks, Raw Bananas, Cauliflower)
2 Tsp Cumin Seeds
2 Tbsp of Coconut
4-5 Green Chillies
¾ Packet Buttermilk
A Pinch of Turmeric
Salt to Taste
3 Tsp Cooking Oil for Seasoning Fig. 22
1 Tbsp Fresh Coriander Leaves, Chopped Finely
Method:
• Blend the boiled vegetables to a smooth paste:
• Add the salt, turmeric and the coconut paste to the buttermilk.
• Add the boiled vegetables.
• Heat on a low flame till the buttermilk mixture reaches a thick
texture.
• Keep stirring continously.
• Now add the chopped coriander leaves.
• Season with mustard, curry leaves, hing, cumin and red chillies in
hot oil.
• Heat hot with plain rice.

Kele ka Halwa
Ingredients:
½ Tsp Nutmeg Ground
1 Tbsp Pure Ghee
3 Medium Bananas Ripe, Peeled and
Fig. 23
Mashed
1 Cup Sugar
Method:
• Heat ghee in a heavy pan. Add bananas and cook over low heat,
stirring to prevent the mixture from sticking. Cook for 10 minutes,
or until bananas have browned and resemble soft toffee. Add more
ghee as neccessary.
• Add sugar and continue stirring until dissolved.

210 Self-Instructional Material

Unit-4
 • Add nutmeg and cardamom; remove from heat. Miscellaneous Cooking
• Spread halwa into a deep, large plate. Allow it to cool and cut into
squares. Notes
Coconut Sauce
Ingredients:
1 Cup Grated Tender Coconut
2-3 Green Chillies ( as per need )
4 Pieces of Garlic
2 Tsp Tamarind
Method: Fig. 24
• Grate the coconut.
• Add to it Green-Chillies and garlic.
• Also add the tamarind and very little water.
• Now grind coarsely all the ingredients in a mixer.
• Put salt to taste and the chutney is ready.

Idli
Ingredients:
2 Cup Rice
1 Cup Urad Daal (white)
1½ Tbsp Salt
A Pinch of Baking Soda
Oil for Greasing the Pans
Method:
• Pick, wash and soak the daal
overnight or for 8 hours. Fig. 25
• Pick, wash and drain the rice. Grind
it coarsely in a blender.
• Grind the daal into a smooth and forthy paste.
• Now mix the grinded rice and daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight
for fermenting.
• Idlis are ready to be cooked when the batter is well fermented.
• Grease the idle holder or pan well and fill each of them with ¾th
full of butter.
• Steam cook idlis on medium flame for about 10 minutes or until
done.
• Use a butter knife to remove the idlis.
• Serve them with sambhar or chutney.
Self-Instructional Material 211

Unit-4
Advanced Food & Beverage Masala Dosa
Production –II
Ingredients:
Notes 1½ Cups Rice
½ Cup Urad Dal
Salt to Taste
2 Large Potatoes
1 Medium Onion (chopped)
½ Teaspoon Yellow Slit Peas
½ Teaspoon Mustard Seed
Fig. 26
½ Teaspoon Turmeric
1-2 Green Chili
1 Tablespoon Oil
Method:
• Separately soak rice and urad dal at least 6 hour or overnight in
water.
• Grind to paste.
• Mix together, add salt with water to make batter.
• Leave in room temperature overnight.
• Mix onion and chilies to the thin batter.
• Heat pan or griddle with little ghee or oil.
• Spread the mix on pan in circular motion to make thin Dosa.
• Cook on both the sides, if desired.
• Heat oil. Add mustard seed, peas, onions and spice.
• Fry for about 5 minutes on medium heat or/until onions are turned
into golden brown
• Add potatoes and mix and cook some more.
• Add filling inside Dosa and roll. Serve hot with Chutney.

Mor Kuzhambu
Ingredients:
5 Cups of Buttermilk
4-5 Green Chillies, Slit
1½ Tsp Cumin Seeds
2 Tsp Coriander Seeds
1 Tsp Turmeric Powder
2-3 Tablespoons Coconut, Shredded
Salt to Taste
1 Tsp Mustard Seeds

212 Self-Instructional Material

Unit-4
 1 Sprig of Curry Leaves Miscellaneous Cooking
Oil for Seasoning
Method: Notes
• Add ½ Tsp of turmeric to the buttermilk and mix well.
• Add water if the buttermilk is too thick.
• Add salt and heat on a low flame till the buttermilk reaches room
temperature.
• Take it from the fire and set aside. Roast in a little oil, one by one,
the coconut, the remaining turmeric,jeera, coriander and green
chillies.
• Blend to a smooth paste.
• Add this coconut paste to the warm buttermilk, put it back on the
stove and heat for approximately 4-5 minutes.
• Season it with mustard seeds and curry leaves.
• Delicious when eaten with hot plain rice.
• Caution: This dish cannot be re-heated on direct fire.

Sambhar
Ingredients:
2 Cup Tuvar Dal
3 Red Chillies
3 Green Chillies
¼ Tsp Methi
1 Tsp Sambhar powder
Curry Leaves a Few
Hing a Small Pinch
Fig. 27
1 Tsp Salt (or to taste)
Cooking Oil
2 Tsp Mustard
½ Tsp Turmeric
¼ Tsp Tamarind paste
2 Tsp Vgetables (Drumstick, Green Pepper, Eggplant, Okra)
Washed and Diced
Method:
• Cook Thuvar dhall and turmeric with extra water and separate the
two, and keep them aside.
• Cook the vegetables in thuvar dhall water, and add turmeric and salt
to this.
• After this is cooked, add tamarind paste.
Self-Instructional Material 213

Unit-4
Advanced Food & Beverage • Heat some oil in a pan, splutter mustard, then add methi, red
Production –II chillies, green chillies, curry leaves, hing, turmeric, and sambhar
Notes powder and keep frying for a few minutes.
• Add this to the boiling vegetables.
• Add the thuvar dhall and let it cook for a few more minutes.

Tomato Rasam
Ingredients:
3-4 Tbsp Red Gram Daal
4 Large Tomatoes (finely chopped)
½ Tsp Garlic Paste
1 inch piece of ginger (finely chopped)
2½ Cups Water Fig. 28
1 Tsp Garlic Grated
1 or 2 Green Chilies Finely Chopped
Coriander Leaves Finely Chopped
Salt to Taste
Chili or Pepper Powder to Taste
½ Tsp Turmeric Powder
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
1-2 Whole Dried Red Chili (Halved)
A Pinch Asafetida
Few Curry Leaves
2 Tbsp Oil
Method:
• Pick, wash and pressure cook the daal and keep side.
• Heat 2 Tbsp. oil in a pan and add mustard seeds, cumin seeds, curry
leaves, dried chili and asafetida.
• When mustard seeds start to splutter add garlic, ginger, tomatoes and
green chilies.
• Add salt, chili and turmeric powder and a cup of water.
• Simmer for 5-6 minutes and add the cooked daal and 11/2 cup of
water and bring to boil.
• Serve hot garnished with coriander leaves.

Pesarattu (Spicy Pancakes)

Ingredients:
2 Cups Whole Green Gram
1 Tsp Cumin seeds
214 Self-Instructional Material

Unit-4
 ¼” Ginger Miscellaneous Cooking
2-4 Thai green pepper
Salt Notes
1 Onion Chopped Finely
Method:
• Soak Moong Dhal for 3-4 hrs .
• Grind the soaked moong Dhal with cumin seeds,ginger,salt and
green peppers for 10-12mts.
• Make dosas like pancake sprinkling few chopped onions on top with
little oil.
• Serve hot with coconut chutney.

Rice Puttu
Ingredients:
½ kg Raw Rice
½ Grated Coconut
Water to Sprinkle
Salt to Taste
Method: Fig. 29
• Soak rice in water for 4 hrs, then drain it and grind it to make fine
powder.
• Heat the powder for 5 mts.While heating stir it. Keep it for cooling.
• Mix salt with water, sprinkle this to the powdered rice just to make
the powder wet.
• For making puttu special utensil is used named puttukutty or micro
puttu. Put a handful of grated coconut in the puttukutty and then
put rice powder till half then add another handful of grated coconut.
• This is done till the top. Close the lid. Steam it for 2 min in cooker.
• Serve it with potato curry or ghee
• Serves 5
In the end to summarized, the choice of food and variety can be mixed
and matched with the choice of the person. There is no hard and fast rule
as to a typical breakfast, lunch or dinner. The choice is entirely of the guest.
Also, it is depend on the weather or climate and food serving areas.

Self-Instructional Material 215

Unit-4
 Notes
5 CONVENIENCE FOODS

INTRODUCTION
This age is the age of rapid development in all sectors. Major technological
breakthroughs are taking place and revolutionizing the way we live. Gone
are the days when women were confined within the four walls of their
home and spent most of their time in the kitchen. Foraying into the outside
world was considered taboo for her. Times have changed and have the
views of the people.
These days women compete with men in all sectors and prove their
worth both in the home and the work place. This leaves little time left for
her to relax and unwind. Keeping this in view the markets are flooded with
food products that do not require much time and energy for preparation.
These are referred to as “convenience foods”. This term implies the foods
that have already undergone some processes required during cooking so
that the actual time and energy required is reduced facilitating the home
maker to a large extent. Simply putting it convenience foods are very
convenient for people who cannot spend much time in food preparation
as well as people with little or no culinary skills.
Convenience foods or tertiary processed foods are foods which are
designed to save consumers time, reduce wastage from spoilage and reduce
financial costs using economics for sale. These foods require minimum
preparation, typically just heating and are packaged for a long shelf life
with little loss of flavour and nutrients over time. They were developed
specifically to preserve the oversupply of agricultural products in order to
stabilize the food markets in developed countries.

THREE LEVELS OF CONVENIENCE

Basic – Canned, frozen or dried foods with one or very few ingredients
e.g. – instant potatoes
– frozen juice concentrates
– canned vegetables
Complex – Several ingredients with more time saving processing, these
often cost more than homemade
e.g. – ready to use frosting for cakes
– frozen waffles
– frozen entrees
216 Self-Instructional Material
 Manufactured – Cannot be made at home and are relatively expensive Convenience Foods
because of production technology.
e.g. – carbonated beverages Notes
– instant breakfast
– ready to eat cereals

FOOD PRESERVATION
Food preservation is the process
of treating and handling food in
a way that preserves its value as
food. The main effort is to stop or
greatly slow down spoilage to
prevent foodborne illness (e.g.,
salting, cooling, cooking); but
some methods preserve food with
specific controlled spoilage (e.g.,
cheese, wine). While maintaining
or creating nutritional value,
texture and flavor is important in
preserving its value as food; this
is a culturally dependant
determinant as what qualifies as
food fit for humans in one culture
may not qualify in another
culture.
Preservation usually involves
Fig. 1. Canadian World War I poster
preventing the growth of bacteria,
encouraging people to preserve food for
fungi and other micro-organisms,
as well as retarding the oxidation the winter.
of fats which cause rancidity. It also includes processes to inhibit natural
aging and discolouration that can occur during food preparation such as
the enzymatic browning reaction in apples which causes browning when
apples are cut. Some preservation methods require the food to be sealed
after treatment to prevent re-contamination with microbes; others, such as
drying, allow food to be stored without any special containment for long
periods.
Common methods of applying these processes include drying, spray
drying, freeze drying, freezing, vacuum-packing, canning, preserving in
syrup, sugar crystallisation, food irradiation, adding preservatives or inert
gases such as carbon dioxide. Other methods that not only help to preserve
food, but also add flavor, include pickling, salting, smoking, preserving in
syrup or alcohol, sugar crystallisation and curing.

Self-Instructional Material 217

Unit-5
Advanced Food & Beverage Preservation Processes
Production –II
Method Effect on microbial growth or survival
Notes Refrigeration Low temperature to retard growth.

Freezing Low temperature reduces water activity and

so prevents microbial growth.

Drying, curing and conserving Reduction in water activity sufficient to delay

or prevent microbial growth.

Vacuum and oxygen free Low oxygen tension inhibits strict aerobes
modified atmosphere and delay growth of facultative anaerobes.
packaging

Carbon dioxide enriched Specific inhibition of some micro-organisms by

modified atmosphere carbon dioxide.
packaging

Addition of weak acids Reduction of the intracellular pH of micro-

organisms.

Lactic fermentation Reduction of pH value in situ by microbial

action and sometimes additional inhibition by
the lactic and acetic acids formed and by
other microbial products, (e.g., ethanol,
bacteriocins).

Sugar perservation Cooking in high sucrose concentration

creating too high osmotic pressure for most
microbial survival.

Ethanol preservation Steeping or cooking in Ethanol produces toxic

inhibition of microbes. Can be combined with
sugar preservation.

Emulsification Compartmentalisation and nutrient limitation

within the aqueous droplets in water-in-oil
emulsion foods.

Addition of preservatives Inhibition of specific groups of micro-

such as nitrite or sulphite organisms.
ions

Pasteurization and Delivery of heat sufficient to inactive target

appertization micro-organisms to the desired extent.

Food irradiation (Raduri- Delivery of ionising radiation.

zation, radicidation and
radappertization)

Application of high hydro- Pressure-inactivation of vegetative bacteria,

static pressure (Pascalization) yeasts and moulds.

Pulsed electric field pro- Short bursts of electricity for microbial

cessing (PEF treatment) inactivation.

218 Self-Instructional Material

Unit-5
Drying Convenience Foods

One of the oldest methods of food preservation is by drying, which

reduces water activity sufficiently to delay or prevent bacterial growth. Most Notes
types of meat can be dried. This is especially valuable in the case of pork,
since it is difficult to keep without preservation. Many fruits can also be
dried; for example, the process is often applied to apples, pears, bananas,
mangoes, papaya, apricot and coconut. Zante currants, sultanas and raisins
are all forms of dried grapes. Drying is also the normal means of
preservation for cereal grains such as wheat, maize, oats, barley, rice, millet
and rye.

Smoking
Meat, fish and some other foods may be both preserved and flavoured
through the use of smoke, typically in a smoke-house. The combination of
heat to dry the food without cooking it, and the addition of the aromatic
hydrocarbons from the smoke preserves the food.

Freezing
Freezing is also one of the most commonly used processes
commercially and domestically for preserving a very wide range of food
stuffs including prepared food stuffs which would not have required
freezing in their unprepared state. For example, potato waffles are stored
in the freezer, but potatoes themselves require only a cool dark place to
ensure many months’ storage. Cold stores provide large volume, long-term
storage for strategic food stocks held in case of national emergency in many
countries.

Vacuum Packing
Vacuum-packing stores food in a vacuum environment, usually in an
air-tight bag or bottle. The vacuum environment strips bacteria of oxygen
needed for survival, hence preventing the food from spoiling. Vacuum-
packing is commonly used for storing nuts.

Salt
Salting or curing draws moisture from the meat through a process of
osmosis. Meat is cured with salt or sugar, or a combination of the two.
Nitrates and nitrites are also often used to cure meat.

Sugar
Sugar is used to preserve fruits, either is syrup with fruit such as
apples, pears, peaches, apricots, plums or in crystallised form where the
preserved material is cooked in sugar to the point of crystralisation and
the resultant product is then stored dry. This method is used for the skins
of citrus fruit (candied peel), angelica and ginger. A modification of this

Self-Instructional Material 219

Unit-5
Advanced Food & Beverage process produces glacé fruit such as glacé cherries where the fruit is
Production –II preserved in sugar but is then extracted from the syrup and sold, the
Notes preservation being maintained by the sugar content of the fruit and the
superficial coating of syrup. The use of sugar is often combined with alcohol
for preservation of luxury products such as fruit in brandy or other spirits.
These should not be confused with fruit flavoured spirits such as Cherry
Brandy or Sloe gin.

Pickling
Pickling is a method of preserving food by placing it or cooking it in
a substance that inhibits or kills bacteria and other micro-organisms. This
material must also be fit for human consumption. Typical pickling agents
include brine (high in salt), vinegar, ethanol, and vegetable oil, especially
olive oil but also many other oils. Most pickling processes also involve
heating or boiling so that the food being preserved becomes saturated with
the pickling agent. Frequently pickled items include vegetables such as
cabbage (to make sauerkraut and curtido), peppers, and some animal
products such as corned beef and eggs. Calcium is essential for bacterial
growth.

Lye
Sodium hydroxide (lye) makes food too alkaline for bacterial growth.
Lye will saponify fats in the food, which will change its flavor and texture.
Lutefisk and hominy use lye in their preparation, as do some olive recipe.

Canning and Bottling

Canning involves cooking fruits or
vegetables, sealing them in sterile cans or
jars, and boiling the containers to kill or
weaken any remaining bacteria as a form
of pasteurization. Various foods have
varying degrees of natural protection
against spoilage and may require that the
final step occur in a pressure cooker.
High-acid fruits like strawberries require
no preservatives to can and only a short
boiling cycle, whereas marginal fruits
such as tomatoes require longer boiling
and addition of other acidic elements.
Many vegetables require pressure
canning. Food preserved by canning or
bottling is at immediate risk of spoilage
once the can or bottle has been opened. Fig. 2. Canning and Bottling
Lack of quality control in the canning process may allow ingress of
water or micro-organisms. Most such failures are rapidly detected as
220 Self-Instructional Material

Unit-5
decomposition within the can causes gas production and the can will swell Convenience Foods
or burst. However, there have been examples of poor manufacture and poor
hygiene allowing contamination of canned food by the obligate, Clostridium Notes
botulinum which produces an acute toxin within the food leading to severe
illness or death. This organism produces no gas or obvious taste and
remains undetected by taste or smell. Food contaminated in this way has
included Corned beef and Tuna.

Jellying
Food may be preserved by cooking in a material that solidifies to form
a gel. Such materials include gelatine, agar, maize flour and arrowroot flour.
Some foods naturally form a protein gel when cooked such as eels and
elvers, and sipunculid worms which are a delicacy in the town of Xiamen
in Fujian province of the People’s Republic of China. Jellied eels are a
delicacy in the East End of London where they are eaten with mashed
potatoes. Potted meats in aspic, (a gel made from gelatine and clarified meat
broth) were a common way of serving meat off-cuts in the UK until the
1950s.

Jugging
Meat can be preserved by jugging, the process of stewing the meat
(commonly game or fish) in a covered earthenware jug or casserole. The
animal to be jugged is usually cut into pieces, placed into a tightly-sealed
jug with brine or gravy, and stewed. Red wine and/or the animal’s own
blood is sometimes added to the cooking liquid. Jugging was a popular
method of preserving meat up until the middle of the 20th century.

Irradiation
Irradiation of food is the exposure of food to ionizing radiation; either
high-energy electrons or X-rays from accelerators, or by gamma rays
(emitted from radioactive sources as Cobalt-60 or Caesium-137). The
treatment has a range of effects, including killing bacteria, molds and insect
pests, reducing the ripening and spoiling of fruits, and at higher doses
inducing sterility. The technology may be compared to pasteurization; it is
sometimes called ‘cold pasteurization’, as the product is not heated.
Irradiation is not effective against viruses or prions, and is only useful for
food of high initial quality. Irradiation is not effective against viruses and
prions; it cannot eliminate toxins already formed by microorganisms.
The radiation process is unrelated to nuclear energy, but it may use
the radiation emitted from radioactive nuclides produced in nuclear reactors.
Ionizing radiation is hazardous to life; for this reason irradiation facilities
have a heavily shielded irradiation room where the process takes place.
Radiation safety procedures ensure that neither the workers in such facility
nor the environment receive any radiation dose from the facility. Irradiated
food does not become radioactive, and national and international expert
Self-Instructional Material 221

Unit-5
Advanced Food & Beverage bodies have declared food irradiation as wholesome. However, the
Production –II wholesomeness of consuming such food is disputed by opponents and
consumer organizations. National and international expert bodies have
Notes declared food irradiation as ‘wholesome’; UN-organizations as WHO and
FAO are endorsing to utilize food irradiation. International legislature on
whether food may be irradiated or not varies worldwide from no regulation
to full banning.
It is estimated that about 500,000 tons of food items are irradiated per
year world-wide in over 40 countries. These are mainly spices and
condiments with an increasing segment of fresh fruit irradiated for fruit
fly quarantine.

Modified Atmosphere
Modified atmosphere is a way to preserve food by operating on the
atmosphere around it. Salad crops which are notoriously difficult to preserve
are now being packaged in sealed bags with an atmosphere modified to
reduce the oxygen (O2) concentration and increase the carbon dioxide (CO2)
concentration. There is concern that although salad vegetables retain their
appearance and texture in such conditions, this method of preservation may
not retain nutrients, especially vitamins.
Grains may be preserved using carbon dioxide. A block of dry ice is
placed in the bottom and the can is filled with grain. The can is then
“burped” of excess gas. The carbon dioxide from the sublimation of the dry
ice prevents insects, mold, and oxidation from damaging the grain. Grain
stored in this way can remain edible for five years.
Nitrogen gas (N2) at concentrations of 98% or higher is also used
effectively to kill insects in grain through hypoxia. However, carbon dioxide
has an advantage in this respect as it kills organisms through both hypoxia
and hypercarbia, requiring concentrations of only 80%, or so. This makes
carbon dioxide preferable for fumigation in situations where an hermetic
seal cannot be maintained.

Burial in the Ground

Burial of food can preserve it due to a variety of factors: lack of
light, lack of oxygen, cool temperatures, pH level, or desiccants in the
soil.
Many root vegetables are very resistant to spoilage and require no other
preservation other than storage in cool dark conditions, for example by
burial in the ground, such as in a storage clamp.
Century eggs are created by placing eggs in alkaline mud (or other
alkaline substance) resulting in their “inorganic” fermentation through raised
pH instead of spoiling. The fermentation preserves them and breaks down
some of the complex, less flavorful proteins and fats into simpler more
flavorful ones.

222 Self-Instructional Material

Unit-5
 Most foods can be preserved in soil that is very dry and salty (thus a Convenience Foods
desiccant), or soil that is frozen.
Cabbage was traditionally buried in the fall in northern farms for Notes
preservation. Some methods keep it crispy while other methods produce
sauerkraut.
Sometimes meat is buried under conditions which cause preservation.
If buried on hot coals or ashes, the heat can kill pathogens, the dry ash
can desiccate, and the earth can block oxygen and further contamination.
If buried where the earth is very cold, the earth acts like a refrigerator. Fish
(e.g., Gravlax) has been buried to preserve by fermentation.
Note: Salami is a fermented meat.

FOOD PROCESSING
Food processing is the set of methods and techniques used to transform
raw ingredients into food for consumption by humans or animals. The food
processing industry utilizes these processes. Food processing often takes clean,
harvested or slaughtered and butchered components and uses these to
produce attractive and marketable food products. Similar process are used
to produce animal feed.

Food Processing Methods

Common food processing techniques include:
• Removal of unwanted outer layers, such as potato peeling or the
skinning of peaches
• Chopping or slicing, of which examples include potato chips, diced
carrot, or candied peel
• Mincing and macerating
• Liquefaction, such as to produce fruit juice
• Emulsification
• Cooking, such as boiling, broiling, frying, steaming or grilling
• Deep frying
• Mixing
• Addition of gas such as air entrainment for bread or gasification of
soft drinks
• Proofing
• Spray drying
• Pasteurization
Extreme examples of food processing include the delicate preparation
of deadly fugu fish, preparing space food for consumption under zero
gravity, wine making, hot dogs, and chicken nuggets.
Self-Instructional Material 223

Unit-5
Advanced Food & Beverage Benefits
Production –II
Benefits of food processing include toxin removal, preservation,
Notes improving flavour, easing marketing and distribution tasks, and increasing
food consistency. In addition, it increases seasonal availability of many
foods, enables transportation of delicate perishable foods across long
distances, and makes many kinds of foods safe to eat by removing the
micro-organisms. Modern supermarkets would not be feasible without
modern food processing techniques, long voyages would not be possible,
and military campaigns would be significantly more difficult and costly to
execute.
Modern food processing also improves the quality of life for allergists,
diabetics, and other people who cannot consume some common food
elements. Food processing can also add extra nutrients.
Processed foods are less susceptible to early spoilage than fresh foods,
and are better suited for long distance transportation from source to shelf.
Fresh materials, such as fresh produce and raw meats, are more likely to
harbour pathogenic micro-organisms (e.g., Salmonella) capable of causing
serious illnesses.

Drawbacks
In general, fresh food that has not been processed other than by
washing and simple kitchen preparation, may be expected to contain a
higher proportion of naturally occurring vitamins, fibre and minerals than
the equivalent product processed by the food industry.
Food processing can lower the nutritional value of foods. Processed
foods tend to include food additives, such as flavourings and texturizers,
which may have little or no nutritive value, or be unhealthy. Some
preservatives added or created during processing such as nitrites or
sulphites may cause adverse health effects.
Processed foods often have a higher ratio of calories to other essential
nutrients than unprocessed foods, a phenomenon referred to as “empty
calories”. Most junk foods are processed, and fit this category.
High quality and hygiene standards must be maintained to ensure
consumer safety and failures to maintain adequate standards can have
serious health consequences.

Industries
Food processing industries and practices include the following:
• Meat packing plant
• Industrial rendering
• Slaughterhouse
• Vegetable packing plant
• Cannery

224 Self-Instructional Material

Unit-5
Prominent Companies Convenience Foods

• Archer Daniels Midland

• Cargill Notes
• Con Agra
• General Mills
• Kraft Foods
• Nestlé
• Pescanova
• Tyson Foods
• Unilever
• Wimm Bill Dann

History
Food processing dates back to the prehistoric ages when crude
processing incorporated slaughtering, fermenting, sun drying, preserving
with salt, and various types of cooking (such as roasting, smoking, steaming
and oven baking). Salt-preservation was especially common for foods that
constituted warrior and sailors’ diets, up until the introduction of canning
methods. These crude processing techniques remained essentially the same
until the advent of the industrial revolution.
Modern food processing technology in the 19th and 20th century was
largely developed to serve military needs. In 1809 Nicolas Appert invented
a vacuum bottling technique that would supply food for French troops, and
this contributed to the development of tinning and then canning by Peter
Durand in 1810. Although initially expensive and somewhat hazardous due
to the lead used in cans, canned goods would later become a staple around
the world. Pasteurization, discovered by Louis Pasteur in 1862, was a
significant advance in ensuring the micro-biological safety of food.
In the 20th century, World War II, the space race and the rising
consumer society in developed countries (including the United States)
contributed to the growth of food processing with such advances as spray
drying, juice concentrates, freeze drying and the introduction of artificial
sweeteners, colorants, and preservatives such as sodium benzoate and
saccharine. In the late 20th century products such as dried instant soups,
reconstituted fruits and juices, and self cooking meals such as MRE food
ration were developed.
Because the 20th century witnessed a rise in the pursuit of convenience,
food processors especially marketed their products to middle-class working
wives and mothers. Frozen foods (often credited to Clarence Birdseye) found
their success in sales of juice concentrates and Swanson’s “TV dinners”.
Processors utilized the perceived value of vbtime to appeal to the postwar
population, and this same appeal contributes to the success of convenience
foods today.
Self-Instructional Material 225

Unit-5
Advanced Food & Beverage JUNK FOOD
Production –II
Junk food is a term describing food
Notes that is perceived to be unhealthy or
having poor nutritional value,
according to the Food Standards
Agency (UK). The term is believed to
have been coined by Michael
Jacobson, director of the Center for
Science in the Public Interest, in 1972.
The term has since become common Fig. 3. Cheetos
usage.
Junk food typically contains high levels
of saturated fat, salt, or sugar and numerous
food additives such as monosodium
glutamate and tartrazine; at the same time,
it is lacking in proteins, vitamins and fiber,
among others. It is popular with suppliers
because it is relatively cheap to manufacture,
has a long shelf life and may not require Fig. 4. The Luther Burger,
refrigeration. It is popular with consumers a bacon cheeseburger which
because it is easy to purchase, requires little
employs a glazed donut in
or no preparation, is convenient to consume
place of each bun
and has lots of flavor. Consumption of junk
food is associated with obesity, heart disease, Type 2 diabetes and dental
cavities. There is also concern about the targeting of marketing to children.

What is Junk Food?

What constitutes unhealthy food may be confusing and, according to
critics, includes elements of class snobbery, cultural influence and moral
judgement. For example, fast food such as hamburgers and french fries
supplied by companies such as McDonald’s, KFC and Pizza Hut are often
perceived as junk food, whereas the same meals supplied by more
up-market outlets such as California Pizza Kitchen or Nando’s are not,
despite often having the same or worse nutritional content. Some foods that
are considered ethnic or traditional are not generally considered junk food,
such as falafel, pakora, gyoza or chicharron, though all of these foods have
little nutritional value and are usually high in fat from being fried in oil.
This view is especially true when the food is prepared outside its culture
of origin. Other foods such as white rice, roast potatoes and processed white
bread are not considered junk food despite having limited nutritional
content compared to wholegrain foods. Similarly, breakfast cereals are often
regarded as healthy but may have high levels of sugar, salt and fat.
Some types of chips that are said to be “junk food” may actually be
partially beneficial because they may contain polyunsaturated and
226 Self-Instructional Material

Unit-5
monounsaturated fats. It should also be understood that the detrimental Convenience Foods
effects of the empty calories may outweigh the benefits of the unsaturated
fats. These foods tend to be high in sodium, which may contribute in Notes
causing hypertension (high blood pressure) in some people.

Western Pattern Diet

The Western pattern diet (also called Western dietary pattern or the
meat-sweet diet) is a dietary habit chosen by many people in developed
countries, and increasingly in developing countries, characterized by high
intakes of red meat, sugar desserts, high fat, and refined grains. It also
typically contains high-fat dairy products, high-sugar drinks and eggs.
The term is used to describe this pattern of diet in medical literature,
regardless of where the diet is found, and is contrasted with diets which
have higher levels of fruits, vegetables, poultry and/or fish.

Advantages of Convenience Foods

• Less preparation time
• Reduced planning, buying and storing of ingredients
• Fewer leftovers
• More variety, especially for inexperienced cooks
• Faster and easier cleanup
• Storability-usually keep well for extended periods

Disadvantages of Convenience Foods

• May be less meat, fish or cheese than you would include in
homemade versions.
• Cooking time is sometimes increased for thawing or longer baking
time.
• Harder to control fat, salt and sugar levels.
• Cost per serving is higher than homemade.

Self-Instructional Material 227

Unit-5
 Notes
6 ADVANCED COOKERY

FAST FOOD – AN INSIGHT

A typical fast food meal in the United States comprises of fries, a burger
and a soft drink.
Fast Food is food that can be prepared and served very quickly. While
any meal with low preparation time can be considered to be fast food, such
as TV dinners, typically the term refers to food which is cooked in bulk in
advance, kept warm and sold from an outlet.
Outlets may be stands or kiosks, which may provide no shelter or
seating, or fast food restaurants (also known as quick service restaurants).
Franchise operations which are part of restaurant chains have standardized
foodstuffs shipped to each restaurant from central locations.
The capital requirements to start a fast-food restaurant are relatively
small, particularly in areas with non-existent or poorly enforced health
codes. Small, individually-owned fast-food restaurants have become
common throughout the world. Fast food restaurants with higher sit-in
ratios, where customers can sit and have their orders brought to them, are
known as fast casual restaurants.

HISTORY
Although fast-food restaurants are often viewed as a representation of
modern technology, the concept of “ready-cooked food to go” is as old as
cities themselves; unique variations are historical in various cultures.
Ancient Roman cities had bread-and-olive stands, East Asian cultures
feature noodle shops. Flat bread and falafel are ubiquitous in the
Middle East. Popular Indian “fast” food delicacies include Vada Pav, Papri
Chaat, Bhelpuri, Panipuri and Dahi Vada. In the French-speaking nations
of West Africa, meanwhile, roadside stands in and around the larger cities
continue to sell – as they have done for generations – a range of ready-to-
eat, chargrilled meat sticks known locally as “brochettes” (not to be
confused with the bread snack of the same name found in Europe).

United Kingdom
Fast food has existed in the UK since at least Roman Times, although
the distinction between fast food and fast casual restaurants has sometimes
been blurred. Prior to the modern era, fast food in the UK has included
meat pies, pasties and from the mid-nineteenth century, fried or battered
items.
228 Self-Instructional Material
 By the Medieval period it was not unknown for large cities or major Advanced Cookery
towns to have ‘pie shops’ or cookhouses. Local pubs and taverns were also
providers of ‘rapid’ if not fast food. As well as these fixed outlets, stalls Notes
selling cooked food were not uncommon.
The content of pies varied, with poultry (such as chickens) or wildfowl
being commonly used. Post World War II, Turkey has been used more
frequently in fast food in contrast to the traditional poultry use of earlier
periods.
In areas which had access to coastal or tidal waters, ‘fast food’ would
frequently include local shellfish or seafood, (such as oysters or as in
London eels), often this seafood would be cooked directly on the quay or
close by. The development of trawler fishing in the nineteenth century
would lead to the development of a British favorite fish and chips partly
due to such activities.
Owing to differing availability of ingredients and tastes, until the Great
War, British fast food had considerable regional variation. Sometimes the
regionality of dish became part of the culture of its respective area.
A peculiarly British form of fast food is the sandwich (although this
has similarities in other cuisines and cultures such as the filled baguettes
seen in France). Despite its wide appeal and consumption in the UK, it is
only in recent years that the sandwich in its various forms has been
considered to be fast food, initially being promoted as such by niche chains
such as Subway and Pret-A-Manger.
As well as its native forms, the UK has adopted fast food from other
cultures, such as Pizza (Italian), noodles (Chinese), Kebabs and various other
forms of fast foods from other parts of the British Commonwealth and
further afield. In some areas imported fast food has become part of both
the local, and British culture in general. More recently healthier alternatives
to conventional fast food have also emerged.

United States
The modern history of fast-food in the United States of America began
on 7 July 1912 with the opening of a fast food restaurant called the
Automat, a cafeteria with its prepared foods behind small glass windows
and coin-operated slots, in New York City, created a sensation. Numerous
Automat restaurants were quickly built around the country to deal with
the demand. Automats remained extremely popular throughout the 1920s
and 1930s. The company also popularized the notion of “take-out” food,
with their slogan “Less work for Mother”. The American company White
Castle is generally credited with opening the second fast-food outlet in
Wichita, Kansas in 1921, selling hamburgers for five cents apiece. Among
its innovations, the company allowed customers to see the food being
prepared. White Castle later added five holes to each beef patty to increase

Self-Instructional Material 229

Unit-6
Advanced Food & Beverage its surface area and speed cooking times. White Castle was successful from
Production –II its inception and spawned numerous competitors.
Notes McDonald’s, the largest fast-food chain in the world and the brand
most associated with the term “fast food”, was founded as a barbecue drive-
in 1940 by Dick and Mac McDonald. After discovering that most of their
profits came from hamburgers, the brothers closed their restaurant for three
months and reopened it in 1948 as a walk-up stand offering a simple menu
of hamburgers, French fries, shakes, coffee, and Coca-Cola, served in
disposable paper wrapping. As a result, they were able to produce
hamburgers and fries constantly, without waiting for customer orders, and
could serve them immediately; hamburgers cost 15 cents, about half the
price at a typical diner. Their streamlined production method, which they
named the “Speedee Service System” was influenced by the production line
innovations of Henry Ford. The McDonald’s stand was the milkshake
machine company’s biggest customer and a milkshake salesman named
Ray Kroc travelled to California to discover the secret to their high-volume
burger-and-shake operation. Kroc thought he could expand their concept,
eventually buying the McDonald’s operation outright in 1961 with the goal
of making cheap, ready-to-go hamburgers, french fries and milkshakes a
nationwide business.
Kroc was the mastermind behind the rise of McDonald’s as a national
chain. The first part of his plan was to promote cleanliness in his restaurant.
Kroc often took part at his own Des Plaines, Illinois, outlet by hosing down
the garbage cans and scraping gum off the cement. Kroc also added great
swaths of glass which enabled the customer to view the food preparation.
This was very important to the American public which became quite germ
conscious. A clean atmosphere was only part of Kroc’s grander plan which
separated McDonald’s from the rest of the competition and attributes to
their great success. Kroc envisioned making his restaurants appeal to
families of suburbs.

Service
Fast-food outlets are take-away or take-out providers, often wth a “drive-
thru” service which allows customers to order and pick up food from their
cars; but most also have a seating area in which customers can eat the food
on the premises.
Nearly from its inception, fast food has been designed to be eaten “on
the go” and often does not require traditional cutlery and is eaten as a
finger food. Common menu items at fast food outlets include fish and chips,
sandwiches, pitas, hamburgers, fried chicken, french fries, chicken nuggets,
tacos, pizza, and ice cream, although many fast-food restaurants offer
“slower” foods like chili, mashed potatoes, and salads.

230 Self-Instructional Material

Unit-6
Traditional Retail Outlets Advanced Cookery

Many petrol/gas stations have convenience stores which sell

pre-packed sandwiches, donuts, and hot food. Many gas stations in the Notes
United States also sell frozen foods and have microwaves on the premises
in which to prepare them.

Street Vendors
Traditional street food is available around the world, usually from small
operators and independent vendors operating from a cart, table, or portable
grill. Common examples include Vietnamese noodle vendors, Middle
Eastern falafel stands and New York City hot dog carts. Commonly, street
vendors provide a colourful and varying range of options designed to
quickly captivate passers-by and attract as much attention as possible.
Depending on the locale, multiple street vendors may specialize in
specific types of food characteristic of a given cultural or ethnic tradition.
In some cultures, it is typical for street vendors to call out prices, sing or
chant sales-pitches, play music, or engage in other forms of “street theatrics”
in order to engage prospective customers. In some cases, this can garner
more attention than the food itself; some vendors represent another form
of tourist attraction.

CUISINE
The common preparation practice for small vendors consists of serving a
few basic ingredients and toppings that can be cooked in batches and
served quickly on the spot.
Modern commercial fast food is often highly processed and prepared
in an industrial fashion, i.e., on a large scale with standard ingredients and
standardised cooking and production methods. It is usually rapidly served
in cartons or bags or in a plastic wrapping, in a fashion which minimizes
cost.
In most fast food operations, menu items are generally made from
processed ingredients prepared at a central supply facility and then shipped
to individual outlets where they are reheated, cooked (usually by microwave
or deep-frying) or assembled in a short amount of time. This process
ensures a consistent level of product quality, and is key to being able to
deliver the order quickly to the customer and eliminate labor and
equipment costs in the individual stores.
Because of commercial emphasis on speed, uniformity and low cost,
fast food products are often made with ingredients formulated to achieve
a certain flavor or consistency and to preserve freshness. Hydrogenated
vegetable oils are pumped into fast foods which contain high amounts of
trans fat. This requires a high degree of food engineering, the use of
additives and processing techniques substantially alter the food from its
original form and reduce its nutritional value.
Self-Instructional Material 231

Unit-6
Advanced Food & Beverage Variants
Production –II
Although fast food often brings to mind traditional American fast food
Notes such as hamburgers and fries, there are many other forms of fast food that
enjoy widespread popularity in the West.
Chinese takeaways/takeout restaurants are particularly popular. They
normally offer a wide variety of Asian food (not always Chinese), which
has normally been fried. Most options are some form of noodles, rice, or
meat. In some cases, the food is presented as a smorgasbord, sometimes
self-service. The customer chooses the size of the container they wish to
buy, and then is free to fill it with their choice of food. It is common to
combine several options in one container, and some outlets charge by
weight rather than by item. Many of these restaurants offer free delivery
for purchases over a minimum amount.
Sushi has seen rapidly rising popularity in recent times. A form of fast
food created in Japan (where obento is the Japanese equivalent of fast food),
sushi is normally cold sticky rice served with raw fish. The most popular
kind in the West is rolls of rice in nori (dried seaweed), with filling. The
filling often includes fish, chicken or cucumber.
The Subway chain has had a major impact on the fast food industry,
by showing that food can be mass produced in the American manner
without compromising taste or nutritional value. Consequently Subway has
marketed itself as a healthy alternative to other fast food chains, and has
been largely successful in this. Many other chains (especially McDonalds)
have changed their menus to include healtheir options in order to prevent
loss of customers.
Kebab houses are a form of fast food restaurant from the Middle East,
especially Turkey and Lebanon. Meat (or falafel) is shaven from a rotisserie,
and is served on a warmed tortilla with salad and a choice of sauce and
dressing. These doner kebabs are distinct from shishkebabs served on sticks.
Kebab shops are also found throughout the world especially Europe, but
they generally are less common.
Fish and chip shops are a form of fast food popular in the
United Kingdom, Australia and New Zealand. Fish is battered and then
deep fried.

Criticism and Alternatives

Fast-food chains have come under fire from consumer groups (such as
the Center for Science in the Public Interest, a longtime fast-food critic) over
the past decade. Some of the concerns have led to the rise of the Slow Food
movement. This movement seeks to preserve local cuisines and ingredients,
and directly opposes laws and habits that favor fast-food choices. Among
other things, it strives to educate consumers’ palates to prefer what it
considers richer, more varied, and more nourishing tastes of fresh local
ingredients harvested in season.
232 Self-Instructional Material

Unit-6
SNACK FOOD Advanced Cookery

A snack food (commonly shortened to snack) is seen in Western culture as

a type of food not meant to be eaten as a main meal of the day (breakfast, Notes
lunch, dinner) but one that is intended rather to assuage a person’s hunger
between these meals, providing a brief supply of energy for the body, or
as a food item consumed between meals purely for the enjoyment of its
taste.
Traditionally snacks were prepared simply from ingredients commonly
availabe in the home, often leftovers, sandwiches made from cold cuts, nuts,
fruit, and the like. The Dagwood sandwich was originally the humorous
result of a cartoon character’s desire for large snacks.
With the multiplicaton of convenience stores, packaged snack foods are
now a significant business. Snack foods are typically designed to be
portable, quick and satisfying. Processed snack foods are designed to be
less perishable, more durable, and/or more appealing than prepared foods.
They often contain substantial amounts of sweeteners, preservatives, and
appealing ingredients such as chocolate, peanuts, and specially designed
flavors (such as flavoured crisps potato chips).

Nutritional Concerns
Snack foods are often subjectively classified as junk food: they have
little or no nutritional value, and are not seen as contributing towards
general health and nutrition. With growing concerns for diet, weight control
and general health, government bodies like Health Canada are
recommending people make a conscious effort to eat more healthy, natural
snacks such as fruit, vegetables, nuts and cereal grains while avoiding high-
calorie, low-nutrient junk food.

Industry Concerns
The snack food industry in market-driven societies such as the
United States generates billions of dollars in revenue each year. The market
for processed snack foods is enormous, and a number of large corporations,
compete rigorously to capture larger shares of the snack food market.
Consequently, heavy promotions are used to convince consumers to buy
snack foods. Processed snack foods are advertised far more than regular
nutritional foods (such as fruit, vegetables, meat, dairy products), and the
flashiest TV commercials and advertising campaigns are often designed to
sell these products.
Yet, the traditional companies do recognize the need for healthier
alternatives. Realizing the potential market discovered by companies such
as Hansen’s Natural, companies like Frito Lays, Pepsico, and Coca Cola are
now pressured into creating new alternatives for consumers.

Self-Instructional Material 233

Unit-6
Advanced Food & Beverage Types of Snack Foods
Production –II
Chips and Candy and Other Snack International
Notes Crisps Sweets Foods Snacks
• cheese puff/ • chocolate bars • jerky • pocky
cheese curls • jelly beans • crackers • hello panda
• pretzels • gumdrops • cookies/biscuits • calbee
• potato chips • hard candy • doughnuts • shrimp chips
• pork rinds • mixed nuts
• tortilla chips • peanuts
• popcorn
• trail mix
• fruits
• vegetables

HAMBURGER
A hamburger (or simply
burger) is a sandwich that
consists of a cooked patty of
ground meat that is fried,
steamed, grilled, or broiled, and
is generally served with various
condiments (ketchup, mustard,
lettuce and relish) and toppings
inside a sliced bun, often baked
specially for this purpose. The
meat patty is beef, unless Fig. 1. A fast food hamburger
otherwise noted.
Hamburger also refers to the cooked patty of ground meat by itself.
The patty alone is also known as a beefburger, or burger. Hamburger is
actually a distinct product from ground round and other types of ground
meat. However, ground beef of any form is often commonly referred to as
“hamburger”. A recipe calling for “hamburger” would require ground beef
or beef substitute – not a whole sandwich. The word hamburger comes
from a place called Hamburg and does not refer to ham.

History
The word “Hamburger” comes from
Hamburg, Germany. In Germany, local
traditional snacks are sometimes named
after the place of origin, like the
Frankfurter (Frankfurter Würstchen, a Fig. 2. A grilled patty
of ground meat.
234 Self-Instructional Material

Unit-6
sausage similar to a wiener), the Berliner (a jam doughnut) or Thüringer Advanced Cookery
(Bratwurst). In Hamburg it was common to put a piece of roast pork into
a roll, called Rundstück warm, although this is missing the “essence” of
the modern hamburger, which is ground meat. However, another theory
Notes
states that in Hamburg, meatscraps similar to modern ground beef were
served on a Brötchen, a round bun-shaped piece of bread. It is said that
German immigrants then took the Hamburger to the United States.
• Charlie Nagreen 1885, Seymour, Wisconsin. According to one claim
of the first hamburger, Charlie Nagreen served the world’s first
hamburger at the Seymour Fair of 1885. “Hamburger” Charlie
decided to flatten a meatball and place it between slices of bread to
increase portability.
• Menches Brothers 1885, Hamburg, New York. Western New York
history recorded that Frank and Charles Menches ran out of pork
for their sausage patty sandwiches at the 1885 Erie County Fair. Their
supplier, reluctant to butcher more hogs in the summer heat,
suggested they use beef instead. The brothers fried some up, but
found it bland. They added coffee, brown sugar, and other
ingredients to create a taste which stands distinct without
condiments. They christened their creation the “Hamburg Sandwich”
after Hamburg, New York where the fair has been held since 1868;
the name was probably later condensed by common use to the
shorter contraction “hamburger” (and so explaining why a beef
sandwich—which never contained any pork—bears this name). A
little known fact is that the Original Hamburger indeed had its own
recipe spiced with coffee and brown sugar – much different from
what most Americans have tasted over the last one hundred years.
The original recipe is featured at Menches Brothers Restaurants in
Akron, Ohio.
• Homemade hamburgers. Although restaurants may have had an
important role in popularizing hamburgers in the United States,
hamburgers have been prepared by hand in the home from fresh
ground meat and cooked, either fried on the stove or grilled over
charcoal in a barbecue for many years.
Often, hamburgers are served as a common picnic and party food,
cooked outdoors on barbecue grills. Hamburgers are also very good for
backyard grilling and for home use. Hamburger patties are raw when first
bought and may contain harmful bacteria that can produce food-borne
illness such as Escherichia coli O157:H7, so caution is needed when
handling them. Hamburgers patties can be cooked rare, medium rare,
medium, medium well, or well done. These terms refer to how thoroughly
the meat is cooked, ranging from having a little bit of pink coloring to being
dark brown, cooked almost to a crisp. However, because of the potential
for food-borne illness, it is recommended that hamburgers should be cooked
to an internal temperature of 170°F. If cooked to this temperature, they will
be well done.
Self-Instructional Material 235

Unit-6
Advanced Food & Beverage Ingredients and Dietary Aspects
Production –II
Despite the “ham” implication of the name, a commercial hamburger
Notes usually contains no ham or other pork product. It is made primarily of
ground beef, although it may also contain spices and other ingredients (In
the 1930s ground liver was sometimes added to the mixture). This is also
known as a beef hamburger or a “beefburger.” A beef hamburger that
contains no other ingredients besides the beef itself is often referred to as
an “all beef hamburger” or “all beef patties.” Some prepare their patties
with egg, bread crumbs, onions or onion soup mix, Worcestershire sauce,
parsley or other ingredients. Hamburgers with thousand island sauce have
become popular too. McDonald’s Big Mac burger and In-N-Out’s burgers
are known for having their version of thousand island sauce.
Recent years have seen the increasing popularity of new types of
“burgers” in which alternatives to ground beef are used as the primary
ingredient. For example, a turkey burger uses ground turkey meat, a chicken
burger uses either ground chicken meat or chicken filets. A buffalo burger
uses ground meat from a bison and some mix cow and buffalo meat, thus
creating a “Beefalo burger” and an ostrich burger is made from ground
seasoned ostrich meat. A Bambi burger uses ground venison from deer.
The composition of a hamburger made in a fast food is more complex
than the original recipe of meat itself. For example, the partial composition
of a McDonald’s hamburger is organized as follows:
• Beef meat
• Water, salt, soy
• Sugars: saccharose, dextrose
• Emulsifers: E472e, E471, E481, E300, E516, E262, E210, E327

VEGGIE BURGERS
A veggie burger, garden burger, or tofu burger uses a meat analogue, a meat
substitue such as tofu, TVP, seitan (wheat gluten), quorn or an assortment
of vegetables, ground up and mashed into patties. In the last several years
Chili’s and several frozen food distributors have created a burger made up
of black beans that is supposed to taste like smokey beef. Throughout the
years veggie burgers have become more popular among fastfood restaurants,
appealing to vegetarians.
These burgers are usually lower in saturated fat
or calories than traditional hamburgers. Many contain
phytoestrogen (soy).

Cheeseburger
A cheeseburger is a hamburger with cheese in
addition to the meat. In 1924, Lionel Sternberger Fig. 3. Cheese Burger

236 Self-Instructional Material

Unit-6
grilled the first cheeseburger in Pasadena, California. When Sternberger died Advanced Cookery
in 1964, Time magazine noted in its February 7 issue that:
“.....at the hungry age of 16, Sternberger experimentally dropped a slab Notes
of American cheese on a sizzling hamburger while helping out at his
father’s sandwich shop in Pasadena, thereby inventing the cheeseburger...”

Serving Style
Methods of serving hamburgers vary considerably in different
countries. Many countries use a bun. Thickness in meat patties range
depending on the restaurant. Some places serve hamburger patties that can
weigh two pounds, and sometimes much more.

North American Burger

In North America burgers can be divided into two main types: fast
food hamburgers and individually-prepared ones made in homes and sit
down restaurants. The latter are traditionally prepared “with everything”
(or “all the way”, “deluxe”, “the works”, “through the garden”, or in some
regions “dressed”), which includes lettuce, tomato, onion and often sliced
pickles (or pickle relish). Cheese (usually processed cheese slices but often
cheddar, Swiss or blue, either melted on the meat patty or crumbled on
top), is generally an option. Condiments are usually added to the
hamburger, but they may be offered separately (“on the side”), with the
two most common condiments being mustard and tomato ketchup.
However, mayonnaise, other salad dressings and barbecue sauce are also
popular. Traditional “Texas” hamburgers and cheeseburgers usually eschew
other liquid condiments besides mustard. Other popular toppings include
bacon, avocado or guacamole, sliced mushrooms or mushroom sauce, chili
(with or without beans), salsa and other kinds of chile peppers. Heinz 57
sauce is popular among burger enthusiasts. Less popular ingredients include
fried egg, scrambled egg, feta cheese, anchovies, slices of ham, tartar sauce,
peanut butter and potato chips.
Standard toppings on hamburgers can vary by geographical region,
particularly at restaurants that are not national or regional franchises. In
the Upper Midwest, particularly Wisconsin, burgers are often made with a
buttered bun, butter as one of the ingredients of the patty or with a pat of
butter on top of the burger patty. This is called a “Butter Burger”. In
portions of the Carolinas, for instance, a Carolina-style hamburger “with
everything” may be served with cheese, chili, onions, mustard, and cole
slaw (usually a vinegar-heavy slaw with little or no mayonnaise), and
national chain Wendy’s sells a “Carolina Classic” burger with these toppings
in these areas. In Hawaii hamburgers are often topped with teriyaki sauce,
derived from the Japanse-American culture, and locally grown pineapple.
Waffle House claims on its menus and website to offer 70,778,880 different
ways of serving a hamburger. In portions of the Midwest and east coast, a

Self-Instructional Material 237

Unit-6
Advanced Food & Beverage hamburger served with lettuce, tomato, and onion is referred to as a
Production –II “California burger”. This usage is sufficiently widespread to appear on the
Notes menus of fast-food restaurants, most notably in locations of the Dairy Queen
franchise.
A hamburger with two patties is a “double decker” or simply a
“double”, of which the Big Boy claims to be the first commercially sold,
while a hamburger with three patties is a “triple”, with the Wendy’s
restaurant chain being among the first to offer this as a regular product.
Doubles and triples are often combined with cheese and occasionally with
bacon as well, yielding a “double cheeseburger” or a “triple bacon
cheeseburger”, or alternatively, a “bacon double/triple cheeseburger”. A
hamburger with one patty, bacon, and cheese is a “bacon cheeseburger” or
a “Banquet Burger”; hamburgers with bacon but no cheese are often called
“bacon-burgers”. The Hardee’s restaurant chain gained extensive publicity
within the United States following its introduction of the Monster
Thickburger, with two meat patties, three slices of cheese, six strips of
bacon, 1,420 calories and 107 grams of fat.
A patty melt is a sandwich consisting of a hamburger patty, sautéed
onions and cheese between two slices of rye bread. The sandwich is then
grilled so that the cheese melts thoroughly.
Often times to decrease cooking and serving time, fast food hamburgers
have thinner patties than their fancier counterparts.
Fast-food hamburgers are usually dressed with a variety of condiments,
and in order to get a fast-food hamburger without one of these standard
condiments a special order may be required.

United Kingdom
Hamburgers in the UK are very similar to their US cousins, and
the high-street is dominated by the same big two chains in the
US — McDonald’s and Burger King. The menus offered to both countries
are virtually identical, although portion sizes tend to be smaller in the UK.
An original and indigenous rival to the big two US giants was the
quintessentially British fast-food chain Wimpy, originally known as Wimpy
Bar, which served its burgers or cheeseburgers with British-style chips,
served on a plate accompanied by flatware and delivered to the customer’s
table. Wimpy began to die out in the late 1980s, disappearing from most
UK high-streets. However, it persists in some town centers and particularly
at motorway service stations, resembling much more the US style system
of counter-service.
Hamburgers are also available from mobile kiosks, particularly at
outdoor events such as football matches. Burgers from this type of outlet
are usually served without any form of salad – only fried onions and a
choice of tomato ketchup or brown sauce.

238 Self-Instructional Material

Unit-6
 Chip shops, particularly in the West Midlands, North-East and Advanced Cookery
Scotland, serve battered hamburgers (along with many other battered food
items). This is where the burger patty, by itself, is deep-fat-fried in batter
and served with chips, but no bun.
Notes
Hamburgers and veggie burgers, usually of a better quality, served with
chips and salad, are now standard pub grub menu items. Indeed, many
pubs specialize in “gourmet” burgers. These are usually high quality minced
steak patties, topped with items such as blue cheese, brie, avocado et cetera.
Another variant is the curry burger, which seasons the meat with curry to
provide a spicer alternative.
Many British pubs are also notable for their extreme fondness for
burger patties made from more exotic meats – common examples include
venison burgers (sometimes nicknamed Bambi Burgers), Bison burgers,
Ostrich burgers and in some Australian themed pubs even Kangaroo
burgers can be purchased. All of these hamburgers are served in a similar
way to the traditional hamburger but may come with a different condiment
– i.e. Redcurrant sauce, mint sauce and plum sauce being common
examples.
In the early 21st century “premium” hamburger chain and independent
restaurants have arisen, selling burgers produced from meat stated to be
of high quality and often organic, usually served to eat on the premises
rather than to take away. Chains include Gourmet Burger Kitchen, Ultimate
Burger and Hamburger Union.
In recent years Rustlers has sold pre-cooked hamburgers re-heatable in
a microwave oven in the United Kingdom.

Australia & New Zealand

Fast food franchises sell American style fast food hamburgers in both
Australia and New Zealand. The traditional Australian hamburger almost
always includes tomato, lettuce, grilled onion, beetroot (canned slices), and
meat as minimum, and can optionally include cheese, a fried egg (usually
with a hard yolk), bacon and a grilled pineapple ring. The only condiments
regularly used are tomato sauce, which is similar to ketchup but has
less vinegar and more sugar, or BBQ sauce. Hamburgers in Australia and
New Zealand tend to be less oily and fatty than their US counterparts, and
are more likely to include a full salad if available. The McDonalds “McOz”
Burger is partway between American and Australian style burgers, having
beetroot and tomato in an otherwise typical American burger. Likewise
McDonalds in New Zealand created a Kiwiburger which is similar to a
Quarter Pounder, but features salad, beetroot and a fried egg. The Hungry
Jack’s “Aussie Burger” has tomato, lettuce, onion, cheese, bacon, beetroot,
egg, ketchup and a meat patty. As with many issues between the two
countries there is much debate over whether this burger (with beetroot
being the defining factor), is, in fact, an Australian or a New Zealand
creation, but the answer remains unclear.
Self-Instructional Material 239

Unit-6
Advanced Food & Beverage Hamburger meat is almost always ground beef. Outside of fast food
Production –II restaurants, “home made” style burgers, generally known in Australia as a
Notes ‘Hamburger with the lot’ (if they have “the lot” on them) are usually
bought from fish and chip shops.

China
In China, restaurants such as McDonald’s and KFC have been
proliferating all across the country. In many parts of the China, small
hamburger chains have opened up to capitalize on the popularity of
hamburgers with children. Restaurants such as Peter Burger attempt to copy
McDonald’s.
In supermarkets and corner stores, customers can buy “hamburgers”
(hanbao) off the bread shelf. These unrefrigerated so-called “hamburgers”
are nothing more than ultra-sweet buns cut open with a thin slice of pork
or ham placed inside without any condiments or vegetables. These hanbao
are a half-westernised form of the traditional Cantonese “hamburgers”
called “Char Siu Bao” (BBQ Pork Bun), see Chinese cuisine. The Chinese
word for hamburger (hanbao) often refers to all sandwiches containing
cooked meat, regardless of the meat’s origin. This includes chicken burgers,
as KFC is very popular in China.

Japan
Hamburg Steak
In Japan, hamburgers can be served in a bun, called hanbãgã or just
the patties served without a bun, known as hanbãgu or “hamburg”, short
for ‘hamburg steak”.
Hamburg steaks (served without buns) are similar to what is known
as Salisbury steaks in the USA. They are made from minced beef, pork or
a blend of the two, mixed with minced onions, egg, breadcrumbs and
spices. They are served with brown sauce (or demi-glace in restaurants)
with vegetable or salad sides, or occasionally in Japanese curries. It is a
popular item at home, and in casual, western style suburban restaurant
chains known in Japan as “family restaurants”. It became popular in the
1960s.
Hamburgers in buns, on the other hand, are predominantly the domain
of fast food chains. As well as American chains such as McDonald’s
(nicknamed Makku) and Wendy’s, Japan has a few home grown hamburger
chain restaurants such as MOS Burger which serve what many consider to
be excellent hamburgers. Local varieties of burgers served in Japan include
teriyaki burgers, katsu burgers (containing tonkatsu) and burgers containing
shrimp korokke. Some of the more unusual examples include the “Rice
Burger”, where the bun is made of rice, and the luxury 1000-yen (US $10)
“Takumi Burger” (meaning “artisan taste”), featuring avocados, freshly-

240 Self-Instructional Material

Unit-6
grated wasabi, and other rare seasonal ingredients. In terms of the actual Advanced Cookery
patty, there were burgers made with the famous Kobe beef, butchered from
cows that are fed with beer and massaged daily. McDonald’s Japan also Notes
recently launched a McPork burger, made with US pork. McDonald’s has
been gradually losing market share in Japan to these local hamburger
chains, due in part to the preference of Japanese diners for fresh ingredients
and more refined, “upscale” hamburger offerings. Burger King once
retreated from Japan, but re-entered the market in Summer 2007 in a
cooperation with the Japanese/Korean fast-food chain Lotteria.

Other Countries
Chicken burger with rice buns (sold by McDonald’s in Taiwan, Korea,
Hong Kong, Macao, the Philippines, and Singapore).
Rice burgers, mentioned above, are also available in several East Asian
countries such as Taiwan and South Korea. Lotteria is a big hamburger
franchise in Japan owned by the South Korean Lotte group, with outlets
also in China, South Korea, Vietnam, and Taiwan. In addition to selling beef
hamburgers, they also have hamburgers made from squid, pork, tofu, and
shrimp. Variations available in Korea include bulgogi burgers and kimchi
burgers.
Not surprisingly, the Philippines, with American influences going back
to US domination of the islands at the beginning of the 20th century, retains
a strong bond with American trends. A wide range of major US fast-food
franchises are well represented, together with local imitators, often amended
to the local palate. The famous chain McDonalds (locally nicknamed
“McDo”), which is immensely popular with Filipinos, have a range of
burger and chicken dishes often accompanied by plain steamed rice and/
or french fries. Most popular of all with locals, the Philippines boasts its
own burger-chain called Jollibee – which offers credible burger meals and
chicken, including a signature burger called “The Big Champ”. It is perhaps
ironic, but very encouraging, that Jollibee now has a number of outlets in
the United States. Jollibee, as well as other rewith ground chicken and/or
pork patties, and are served with coleslaw and generous amounts of a sauce
made by mixing ketchup, mayonnaise and sour cream. In addition to tasting
nothing like most Western burgers, the large amount of sauce makes it a
very messy food to eat, and these hamburgers are generally served in
special paper or plastic pouches to avoid spilling the sauce on oneself.
In India, burgers are usually made using a chicken or a vegetable patty,
due to cultural taboos against eating beef. These taboos stem from the
religious practices of Hindus and Muslims, respectively. Because of this, the
majority of fast food chains and restaurants in India do not not serve beef.
Likewise, McDonalds restaurants in India do not serve beef, therefore the
‘Big Mac’ is replaced with the ‘Maharaja Mac’ which substitute the beef
patties with chicken.
Self-Instructional Material 241

Unit-6
Advanced Food & Beverage Another version of the Indian vegetarian burger is the “Wada Pav”
Production –II
consisting deep-fried potato patty dipped in gramflour batter. It is usually
Notes served with mint chutney and fried green chili.
In Pakistan apart from American Fast Food chains, burgers can be
found on stalls near shopping areas. The most famous and inexpensive
being ‘Shami Burger’ made from ‘Shami Kebab’. It is a Kebab made by
mixing lentil and Minced lamb meat. Onions, scrambled egg and ketchup
are the most common toppings.
In Malaysia there are 300 McDonalds restaurants. The menu in
Malaysia also includes eggs and fried chicken on top of the regular burgers.
Burgers are also easily found at nearby mobile kiosks especially Ramly
Burger.
In South Africa a mixture of hot mustard and mayonnaise is standard
fare for a burger. Usually the mixture will be out, already mixed for
partakers.

BUN KABAB
Bun Kabab is a popular sandwich in Pakistan. It is usually found in
roadside stalls and in restaurants. It is usually eaten along with a soft drink
or by itself.

Ingredients
Bun Kabab consists of a spicy patty, onions and chutney (or raita) in
a burger bun (the bun warmed on the ‘karhai’) or in a frankfurter roll
(again, warmed in a similar fashion).

Variations
The patty can be made of either chicken, potatoes, beef or mutton.

VADA PAV
Vada Pav (also spelled Wada Pav and pronounced WUH-daahh POW) is
an Indian vegetarian fast food commonly eaten in Maharashtra, India and
is one of the most popular fast-foods in Mumbai. It consists of a vada,
served in a bun or roll (pav, a Portuguese loanword). The vada is usually
a potato-based patty. The potatoes are mashed/diced, made into balls,
coated and mixed with green chillies, ginger and a tadka (tempering) of
mustard seeds and turmeric. These balls are then dipped in an herb-
seasoned batter made with gram flour, then deep fried. The finished vada
is then wrapped in bread and served with condiments such as chutney, red
chilli powder or green chillis (sometimes fried and salted). The chutneys
are often made of coconut or garlic.

242 Self-Instructional Material

Unit-6
 Vada pavs are considered a staple breakfast for many of the local Advanced Cookery
people of Maharashtra, particularly in Mumbai, where it has been
popularized as street food. The snack is sold nearly everywhere in
Maharashtra and also often served at breakfast and at tea time in many of
Notes
the state’s small eateries and on long distance trains. The Karjat railway
station is famous for the vada pavs available from vendors on it’s platforms.
It is claimed that the vada pav was first made when Ashok Vaidya, a
snack seller outside Dadar railway station, decided to experiment. The
combination of batata vada and split pav continues to be Mumbai’s
sledgehammer answer to the hamburger.
The prices range from Rs. 2.50 to Rs. 6.00 (two of these can be
considered a meal for the average person) depending on the establishment.
Some variations include “cheese vada pav” (where slices of cheese are
added), “samosa pav” (where “samosa” is used instead of vada) and “Jain
Vada Pav” (where the vada does not have onions or garlic).
Several chains of fast food outlets in India specialise in vada pav
including a rapidly growing chain called Jumbo King Vada Pav. Vada Pav
is also known as ‘wad pav’ in rural Maharashtra. It is also commonly
addressed as ‘Garibon Ki Pav Bhaji’ (poor people’s pav bhaji). There is also
another fast expanding chain of Vada Pav known as Goli. They are
predominant in the Central Suburbs of Mumbai.

Health Risks
Like hot dogs and other roadside fast food, care must be taken in
ensuring that the product is not undercooked. Undercooking of the product
may lead to diseases.
Also there are concerns about the high level of trans-fats in vada pavs.
Since the same oil is used, throughout the day in most stalls, to prepare
the vadas many scientists have expressed concerns about the content of
trans-fatty acids that have been linked to heart disease and other health
problems. Scientists believe that using the same oil again and again lead
to the formation of trans-fatty acids.

PIZZA
The word ‘pizza’ literally means a pie prepared with bread dough, spread
with a mixture of tomatoes, mozzarella, anchovies etc. Pizza tastes best
when eaten freshly baked. The Napolitan or Neapolitan pizza is perhaps
the most famous. Pizza (also occasionally called “pizza pie”) is the name
of an oven-baked, flat, usually round bread covered with tomato sauce and
often cheese, with other toppings left optional. While originating as a part
of Neapolitan cuisine, the dish has become popular in many different parts
of the world. A shop or restaurant where pizzas are made and sold is called
a “pizzeria” (from Italian) although the phrase “pizza parlor” is also used
in the United States and Canada.
Self-Instructional Material 243

Unit-6
Advanced Food & Beverage Various toppings may be added, most typically:
Production –II
• sauce, traditionaly tomato-based but pesto, alfredo, barbecue sauce,
Notes and occasionally even ketchup are also used;
• cheese, usually mozzarella but can also be provolone or a blend of
other cheeses;
• herbs and seasonings such as basil, oregano and garlic;
• vegetables such as artichoke hearts, bell peppers, eggplant, olives,
onions and spinach;
• meat, such as sausage (pepperoni, salami or Italian sausage), ham,
bacon, ground beef and chicken or seafood such as anchovies, tuna,
and shrimp;
• Other common toppings include mushrooms, tomatoes and
pineapple.
In some pizza recipes the tomato sauce is omitted (termed “white
pizza”), or replaced with another sauce (usually garlic butter, but sauces
can also be made with spinach or onions). In the Philadelphia area there
are also tomato pies – sauce only, or sauce with ripe Roma tomatoes and
spices but no cheese – and upside-down pizzas, i.e., the cheese on the
bottom and topped with sauce. Pizza is normally eaten hot (typically at
lunch or dinner), but is sometimes eaten as cold leftovers.

History
Bases and Baking Methods
The bread base of the pizza (called the “crust” in the United States
and Canada) may vary widely according to style: thin as in hand-tossed
pizza or Roman pizza, thick as in pan pizza, or very thick as in Chicago-
style pizza. It is traditionally plain, but may also be seasoned with butter,
garlic or herbs, or stuffed with cheese.
In restaurants, pizza can be baked in a gas oven with some bricks
above the heat source, an electric deck oven, a conveyor belt oven or, in
the case of more expensive restaurants, a wood- or coal-fried brick oven.
On deck ovens, the pizza can be slid into the oven on a long paddle called
a peel and baked directly on the hot bricks or baked on a screen (a round
metal grate, typically aluminium). When making pizza at home, it can be
baked on a pizza stone in a regular oven to imitate the effect of a brick
oven. Another option is grilled pizza, in which the crust is baked directly
on a barbecue grill. Greek pizza, like Chicago-style pizza, is baked in a pan
rather than directly on the bricks of the pizza oven.
In home-made pizza, there are many variations on the bread used for
crust. In some countries, creations such as pita pizza, bagel pizza, matzo
pizza, and tortilla pizza are popular, especially with children. In Japan,
where full-size ovens are a rarity in the home, pizza toast is a popular
version.
244 Self-Instructional Material

Unit-6
Pizza Dough Advanced Cookery

Ingredients
Flour 1 kg
Notes
Milk 150 ml
Yeast 30 g
Sugar 20 g
Olive Oil 20 ml
Water Approx. 250 ml

Method
• The Yeast Mixture: Warm milk and add it to the yeast and sugar. Mix
and keep aside for 5 minutes.
• The Dough: Sieve flour and make a bay. Pour the yeast mixture and
water in it and start mixing gradually. When fully mixed knead to
make a soft dough. Add olive oil and knead until absorbed. Cover
with a moist cloth and keep aside for 1 hour or until the dough
doubles in volume. Punch and then divide into 6 equal portions.
Flatten each with the fingers to make dishes of 10” diameter and
spread the topping.

Pizza Alla Marinara

Ingredients
Pizza Dough 1 kg
Salsa Pomodoro 350 ml
Black Peppercorns 10 nos.
Mussels 55 g
Prawns (small size) 55 g
Tuna (canned) 25 g
Anchovy fillet 10 g
Fish fillet 25 g
Oregano a pinch
Garlic 5 g
Parsley 5 g
Olive oil 60 ml
Mozzarella 125 g
Salt to taste

Method
• The Pizza Base: Spread with the fingers into a disc (10” diameter) and
place on a greased baking tray.
Self-Instructional Material 245

Unit-6
Advanced Food & Beverage • The Pepper Corns: Crush in a pepper mill.
Production –II
• The Seafood: Shell, devein, wash, pat dry and cut the prawns into half
Notes horizontally. Make flakes of tuna fish. Cut fish fillet into small
juliennes.
• The Vegetables: Peel and chop garlic. Clean, wash and chop parsley.
• The Mozzarella: Grate
• The Oven: Pre-heat to 450°F or 230°C.
Assembling: Spread half the Salsa Pomodoro over the pizza base,
arrange all the seafood on top, sprinkle salt, pepper corns, oregano, garlic
and parsley. Cover with the remaining Salsa Pomodoro and sprinkle
mozzarella and oil.
Baking: Put the baking tray in the pre-heated oven and turn down the
temperature to 350°F or 175°C and bake for 15–18 minutes or until the base
is golden brown.
To Serve
Roll over a pizza cutter to get slices and serve hot.

Pizza Napoletan

Ingredients
Pizza Dough 1 kg
Salsa Pomodoro 350 ml
Pepper Corns 10 numbers
Oregano 4 g
Olive Oil 60 ml
Mozzarella 125 g
Anchovy Fillets 10 g
Capers 30 number

Preparation
• The Pizza Base: Spread with the fingers into a disc (10” diameter) and
place on a greased baking tray.
• The Pepper Corns: Crush in a pepper mill.
• The Mozzarella: Grate
• The Oven: Pre-heat to 450°F or 230°C.

Assembling
Spread the Salsa Pomodoro on the pizza base, sprinkle salt, crushed
pepper corns, oregano, olive oil and mozzarella. Arrange anchovy fillets and
capers on top.

246 Self-Instructional Material

Unit-6
Baking Advanced Cookery

Put the baking tray in the preheated oven and turn down the heat to
350°F or 175°C and bake for 15–18 minutes or until the base is golden Notes
brown.

To Serve
Roll over a pizza cutter to get slices and serve hot.

Types of Pizza
In the 20th century and onward, pizza has become an international
food and the toppings may vary considerably in accordance with local
tastes. These pizzas consists of the same basic design but include an
exceptionally diverse choice of ingredients, such as anchovies, egg,
pineapple, banana, coconut, sauerkraut, eggplant, kimchi, lamb, couscous,
chicken, fish and shellfish, meats prepared in styles such as Moroccan lamb,
shawarma or chicken tikka masala, and non-traditional spices such as curry
and Thai sweet chili. Pizzas can also be made without meat for vegetarians,
and without cheese for vegans. Breakfast pizzas are topped with ingredients
such as scrambled eggs. “Supreme” pizzas typically include a thick layer
of many different toppings.

Pizza Styles
Neapolitan pizza (Pizza Napoletana). Authentic Neapolitan pizzas are
made with local ingredients like San Marzano tomatoes, which grow on the
volcanic plains to the south of Mount Vesuvius and Mozzarella di Bufala
Campana, made with the milk from water buffalo raised in the marshlands
of Campania and Lazio in a semi-wild state (this mozzarella is protected
with its own European Protected
designation of origin). According to the
rules proposed by the Associazione vera
pizza napoletana, the genuine Neapolitan
pizza dough consists of Italian wheat flour
(type O and/or OO), natural Neapolitan
yeast or brewer’s yeast, salt and water. For
proper results, strong flour with high
protein content (as used for bread-making Fig. 4. NeapolitanPizza
rather than cakes) must be used. The
Marinara
dough must be kneaded by hand or with
a low-speed mixer. After the rising process, the dough must be formed by
hand without the help of a rolling pin or other mechanical device, and may
be no more than 3 mm (1/8 in) thick. The pizza must be baked for 60–90
seconds in a 485°C (905°F) stone oven with an oak-wood fire. When cooked,
it should be crispy, tender and fragrant. Neapolitan pizza has gained the
status of “guaranteed traditional specialty” in Italy. This admits only three

Self-Instructional Material 247

Unit-6
Advanced Food & Beverage official variants: Pizza marinara, which is made with tomato, garlic, oregano
Production –II and extra virgin olive oil (although most Neapolitan pizzerias also add basil
Notes to the marinara), Pizza Margherita, made with tomato, sliced mozzarella,
basil and extra virgin olive oil, and Pizza Margherita Extra made with
tomato, buffalo mozzarella from Campania in fillets, basil and extra virgin
olive oil.
Lazio Style: Pizza in Lazio (Rome), as well as in many other parts of
Italy is available in 2 different “flavors”: 1) In take-away shops so-called
“Pizza Rustica” or “Pizza a Taglio”. Pizza is cooked in long, rectangular
baking pans and relatively thick (1–2 cm). The crust similar to that of an
English muffin and mostly cooked in an electric oven. When purchased, it
is usually cut with scissors or knife and
priced by weight. 2) In Pizza Restaurants
(Pizzerias) it is served in a dish in its
traditional round shape. It features a thin
crust similar to the Neapolitan style. It is
mostly cooked in a wood-fired oven which
gives pizza its unique flavor and texture. In
Rome a “Pizza Napoletana” is topped with
tomato, mozzarella, anchovies and oil (thus, Fig. 5. Pizza al taglio in
what is Naples is called “Pizza Romana”, in Rome
Rome is called “Pizza Napoletana”).
Other types of Lazio-style pizza include:
• Pizza Romana (in Naples): tomato, mozzarella, anchovies, oregano,
oil;
• Pizza Viennese: tomato, mozzarella, German sausage, oregano, oil;
• Pizza Capricciosa (“Capricious Pizza”): mozzarella, tomato,
mushrooms, artichokes, cooked ham, olives, oil (in Rome, Prosciutto
raw ham is used and half a hard-boiled egg is added);
• Pizza Quattro Stagioni (“Four Seasons Pizza”): same ingredients for
the Capricciosa, but ingredients not mixed;
• Pizza Quattro Formaggi (“Four Cheese Pizza”): tomatoes, mozzarella,
stracchino, fontina, gorgonzola (sometimes ricotta can be swapped
for one of the last three);
Sicilian-style pizza has its toppings baked directly into the crust. An
authentic recipe uses neither cheese nor anchovies. Sicilian Pizza in the
United States is typically a different variety of product made with a thick
crust characterized by a rectangular shape and topped with tomato sauce
and cheese (and optional toppings). Pizza Hut’s Sicilian Pizza, introduced
in 1994, is not an authentic example of the style as only garlic, basil, and
oregano are mixed into the crust.
White pizza (pizza bianca) uses no tomato sauce, often substituting
pesto or dairy products such as sour cream. Most commonly, especially on
248 Self-Instructional Material

Unit-6
the East Coast of the United States, the toppings consist only of mozzarella Advanced Cookery
and ricotta cheese drizzled with olive oil and spices like fresh basil and
garlic. In Rome, the term pizza bianca refers to a type of bread topped with Notes
olive oil, salt and occasionally, rosemary leaves. It’s also a Roman style, to
top the white pizza with figs, called Pizza e fichi (Pizza with figs);
Ripieno or Calzone is a pizza in the form of a half moon, sometimes
filled with ricotta, salami and mozzarella; it can be either fried or oven
baked.

U.S. Styles and Specialities

Due to the wide influence of Italian
and Greek immigrants in American culture,
the United States have developed quite a
large number of regional forms of pizza,
many bearing only a casual resemblance to
the Italian original. During the latter half of
the 20th century, pizza in the United States
became an iconic dish of considerable
popularity, and may have contributed to Fig. 6. Homemade Pepperoni
the decline of the British pie heritage Pizza
previously common in American cuisine.
The most Americanized style of pizza is the classic pepperoni pizza.
It is made with classic pizza dough and marinara sauce, topped with
mozzarella cheese alone or mozzarela and cheddar cheeses. A layer of
pepperoni is then applied and the pizza is then cooked. The thickness of
the crust depends on what the consumer prefers; both thick and thin crust
are popular. Another popular pizza style is the pizza with everything, which
is topped with a smorgasbord of vegetables, mushrooms, and meats, though
a customer will usually be asked if they want anchovies on it as well.
New York-style pizza is a style originally developed in New York City
by immigrants from Naples, where pizza was created. It is often sold in
generously sized, thin and flexible slices. It is traditionally hand-tossed,
moderate on sauce, and moderately covered with cheese essentially
amounting to a much larger version of the Neapolitan style. The slices are
sometimes eaten folded in half, or even stacked, as its size and flexibility
may otherwise make it unwieldy to eat by hand. This style of pizza tends
to dominate the Northeastern states, and is very similar to the basic style
common through the United States and known simply as pizza. Many pizza
establishments in the New York metropolitan area offer two varieties of
pizza: “Neapolitan”, or “regular”, made with a relatively thin, circular crust
and served in wedge-shaped slices, and “Sicilian”, or “square”, made with
a thicker, rectangular crust and served in large, rectangular slices.
Chicago-style pizza, or Chicago-style deep dish pizza, contains a crust
which is formed up the sides of a deep-dish pan. It reverses the order of
Self-Instructional Material 249

Unit-6
Advanced Food & Beverage ingredients, using crust, cheese, filling, then sauce on top. Some versions
Production –II
(usually referred to as “stuffed”) have two layers of crust with the sauce
Notes on top. Deep-dish pizza was invented by a man named Ike Sewell (who
was not even Italian, but of Jewish background) and first served in 1943
at Pizzeria Uno, which is still operating along with its twin restaurant,
Pizzeria Due, in the River North neighborhood.
Chicago-style thin crust pizza has a thinner crust than Chicago-style
deep dish, and is baked flat rather
than in a deep dish pan. The crust is
thin and firm enough to have a
noticeable crunch, unlike a New
York-style pizza, yet thick enough to
be soft and doughy on the top. The
crust is invariably topped with a
liberal quantity of southern-Italian
style tomato sauce, which is usually
quite herbal or highly spiced, and Fig. 7. Chicago-style deep-dish pizza
typically contains no visible chunks
of tomato. Next, a layer of toppings is added, and a layer of mozzarella
cheese which frequently separates from the bottom crust due to the quantity
of tomato sauce. Chicago-style thin crust pizzas are cut into three - or four-
inch squares, also known as “party cut”, as opposed to a “pie cut” into
wedges. The small size of the squares makes it unnecessary to fold the
slices. Chicago-style pizza is prevalent throughout the Midwestern USA.
Chains that are well known for Chicago-style thin crust pizza are Home
Run Inn and Old Chicago.
St. Louis-style pizza is a variant of Chicago-style thin-crust popular
in and around St. Louis, Missouri. The most notable charactersitic of
St. Louis-style pizza is the distinctively St. Louisan Provel cheese used
instead of (or rarely in addition to) the mozzarella common to Chicago-
style thin crust.
California-style pizza (often termed in the United States gourmet
pizza) refers to pizza with non-traditional ingredients, especially those that
use a considerable amount of fresh produce. A Thai-inspired chicken pizza
with peanut sauce, bean sprouts, and shaved carrots is a popular variant
in California-style pizza restaurants, as are pizzas that use chicken and
barbecue sauce as toppings. The style was invented by Chez Panisse
restaurant in Berkeley, California and popularized by the California Pizza
Kitchen chain, along with Wolfgang Puck’s various fine dining and casual
restaurant chains and retail products.
Greek pizza is a variation popular in New England; its name comes
from it being typical of the style of pizzerias owned by Greek immigrants.

250 Self-Instructional Material

Unit-6
It has a thicker, chewier crust and is baked in a pan in the pizza oven, Advanced Cookery
instead of directly on the bricks. Plain olive oil is a common part of the
topping. Variations in other parts of the country include using feta cheese, Notes
Kalamata olives, and Greek herbs such as oregano.
Hawaiian pizza has Canadian Bacon (or sliced ham) and pineapple
toppings with Mozzarella cheese. This type of pizza is especially popular
in the Western United States, and is also a popular topping combination
in Australia, Canada and Sweden, but notably not in Hawaii. This type is
also common within the EU, where it is known as Pizza Hawaii.
Grilled pizza, invented in providence, Rhode Island, uses a fairly thin
crust cooked on a grill; the toppings are placed on the baked side after the
pizza has cooked for a bit and flipped over.
English muffin or French bread pizza and pizza bagel is a common
convenience pizza made at home in an oven or toaster, usually with a
simple topping of spaghetti sauce, sliced or shredded cheese, and perhaps
pepperoni. French bread pizza is sometimes available commercially as a
frozen meal.
New Haven-style pizza, also known as apizza, popular in southern
Connecticut. It has a thin crust that varies between chewy and tender,
depending on the particular establishment. The default version is a “white”
pizza topped with only garlic and hard cheeses; customers who want
tomato sauce or mozzarella cheese have to ask for them explicitly. Apizza
has a very dark, “scorched” crisp crust that offers a distinctive bitter flavor,
which can be offset by the sweetness of tomatoes or other toppings.

Pizza in Australia
Pizzas are very popular in Australia which has a large Italian
community. The usual Italian varieties are availabe, but there is also the
Australian or Australiana which has the usual tomato sauce base and
mozzarella cheese with onion, bacon and egg (seen as quintessentially
Australian breakfast fare), prawns are also often used on this style of pizza.
Since the 1980s Australian pizza shops and restaurants began selling
gourmet pizzas, essentially pizzas with upmarket ingredients such as
salmon, dill, rocket, bocconcini, tiger prawns, and even such outre toppings
as kangaroo, emu and crocodile meats. Wood-fired pizzas, cooked in an
impressive-looking ceramic oven heated by wood fuel, are also popular.

Frozen and Ready-to-Bake Pizzas

Pizza is also found as a frozen food in grocery stores and supermarkets.
A considerable amount of food technology ingenuity has gone into the
creation of palatable frozen pizza. The main challenges include preventing
the sauce from combining with the dough and producing a crust that can

Self-Instructional Material 251

Unit-6
Advanced Food & Beverage be frozen and reheated without becoming rigid. Modified corn starch is
Production –II commonly used as a moisture barrier between the sauce and crust.
Notes Traditionally the dough is somewhat pre-baked and other ingredients are
also sometimes pre-cooked. More recently, frozen pizza with completely raw
ingredients have also begun to appear, as have those with a self rising crust.
Many grocery stores and supermarkets also sell fresh, ready-to-bake pizzas.
Recently, nearly all of the frozen pizza makers like DiGiorno’s, Tony’s, Red
Baron, Totino’s as well as the store brands have used cheaper Pepperoni
and Sausage made with a combination of Pork, Beef and the recently added
mechanically separated Chicken.
Another form of uncooked pizza is available from take and bake
pizzerias. This pizza is created fresh using raw ingredients, then sold to
customers who take it home and bake it in their own ovens and
microwaves. Supermarkets also offer this service.

Similar Dishes
• The Alsatian tarte flambée (German: Flammkuchen) is a thin disc of
dough covered in crème fraîche, onions and bacon.
• The Anatolian Lahmacun (Arabic: lahma bi ajeen; Armenian:
lahmajoun; also Armenian pizza or Turkish pizza) is a meat-topped
dough round. The bread is usually very thin; the layer of meat often
includes chopped vegetables.
• The Provencal pissaladiere is similar to an Italian pizza, with a
slightly thicker crust and generally a topping of cooked onions,
anchovies, and olives.
• Calzone and stromboli are very similar dishes (calzone is traditionally
half-moon-shaped, while a stromboli is tube-shaped) that are often
made of pizza dough rolled or folded around a filling.
• Garlic fingers is an Atlantic Canadian dish, much similar to a pizza
in shape and size, and made with the same type of dough. It is
garnished with melted butter, garlic, cheese and sometimes bacon.
• Pizza is sometimes used as a general word for a savory pie; the
Campanian pizza rustica and the Italian American pizzagiena (Easter
pie) are examples of this more general sense.

Italian and European Law

In Italy there is a bill before Parliament to safeguard the traditional
Italian pizza, specifying permissible ingredients and methods of processing
(e.g., excluding frozen pizzas). Only pizzas which followed these guidelines
could be called “traditional Italian pizzas”, at least in Italy.
Italy has also requested that the European Union safeguard some
traditional Italian pizzas, such as “Margherita” and “marinara”. The
European Union enacted a protected designation of origin system in the
1990s.
252 Self-Instructional Material

Unit-6
Records Advanced Cookery

• The largest pizza ever made was at the Norwood Pick ’n Pay
Hypermarket in Johannesburg, South Africa. According to the Notes
Guinness Book of Records the pizza was 37.4 meters in diameter and
was made using 500 kg of flour, 800 kg of cheese and 900 kg of
tomato puree. This was accomplished on December 8, 1990.
• On 22 March, 2001, Bernard Jordaan of Butler’s Pizza, Cape Town,
South Africa, delivered a pizza 11042 km (6861 miles) from Cape
Town to Sydney, Australia, to set the world record for the longest
pizza delivery. This record was acknowledged in the Guinness Book
of Records.
• In Feltham, London a new record for the farthest food delivery was
achieved by Lucy Clough of Domino’s. A vegetarian supreme pizza
was cooked on November 17, 2004 and travelled a distance of 10,532
miles to its delivery point at 30 ‘Ramsey Street’, Melbourne, on
November 19, 2004. The record is in the 2006 version of the book of
Guinness World Records.
• Most expensive pizza created was made by the restaurateur
Domenico Crolla who created a $2,745.00 priced Valentine pizza
which included toppings such as sunblush-tomato sauce, Scottish
smoked salmon, medallions of venison, edible gold, lobster marinated
in the finest cognac and champagne-soaked caviar.
• What has been called “the world’s most extravagant pizza” is
available at New York’s Nino’s Bellissima restaurant. Topped with
six varieties of caviar, chives, fresh lobster and creme fraiche, this
12-inch pie, called the “Luxury Pizza”, retails at $1,000.00 (or $125.00
a slice).
• Dublin has the most sales in pizza in the world, with over 250 pizza
sold on average per hour.

HOT DOG
A hot dog is a type of fully-cooked, cured and/or smoked moist sausage
of soft, even texture and flavour. It is usually placed hot in a soft, sliced
bun of approximately the same length as the sausage and optionally
garnished with condiments and toppings.
The flavour of hot dog sausages varies widely by region and by
personal preference, as do the toppings on the sandwich. The flavour of
the sausage itself can resemble a range of similar meat products from
bologna on the bland side to Hungarian Debrecener in the spicer varieties.
Hot dogs are traditionally made from beef, pork or a combination of
both meats. Kosher hot dogs are also available, usually all beef. Unlike
many other sausages (which may be sold cooked or uncooked) hot dogs
are always cooked before being offered commercially. Unless they have
Self-Instructional Material 253

Unit-6
Advanced Food & Beverage spoiled, hot dogs may be safely eaten without further cooking though they
Production –II are usually warmed before serving. Vegetarian hot dogs and sausages,
which are made completely from meat analogne, are also widely available
Notes in most areas where hot dogs are popular.
Hot dogs are also called frankfurters, or franks for short (named after
the city of Frankfurt, Germany, where sausages, in a bun very similar to
the hot dog, though made of pork only, originated) or wieners or weenies
(named after the city of Vienna, Austria, whose German name is “Wien”,
the original wieners are made of a mixture of pork and beef). Hot dogs
are sometimes derisively called tube steaks. In Australia, the term frankfurt
is used rather than frankfurter. Tiny frankfurts, called cocktail franks or
cheerios are sometimes served at parties and eaten on the end of a
toothpick. In the German speaking countries, except Austria, hot dog
sausages are generally called Wiener.
In the United Kingdom, “hot dogs” are
sometimes made with British sausages. Most of
the time they are sold and marketed as German
or American-style hot dogs. However a hot dog
sausage is always pre-cooked at the factory
before packaging, which is generally not true of
such regional British sausages.
Fig 8. A ‘home-cooked’
Claims of “invention” of the hot dog are hot dog with mayonnaise,
difficult to assess, because different stories assert
onion and pickle relish.
the creation of the sausage itself, the placing of
the sausage (or another kind of sausage) on bread or a bun as finger food,
the mass popularization of the existing dish or the application of the name
“hot dog” to a sausage and bun combination.

General Description
A hog dog is typically distinguishable from
other sausages by its smaller size and relative
lack of spicing. A regular hot dog of the kind
popular at sporting events and readily available
in supermarkets is roughly 6 inches in length (15
cm), though thickness and length can vary. The
mild seasoning and smaller size allows children
to eat hot dogs more easily than other sausages, Fig 9. Grilled hot dogs
although a typical hot dog is preversely the exact right size to block a
child’s breathing, and thus should be served sliced lengthwise to reduce
that risk. There are many nationally distributed brands that tend to market
similar products to all geographical areas, but many local brands still
survive, mostly due to wide variations in regional hot dog preferences. For
example, 12 inch (or 30 cm) or “footlong” hot dogs are popular in some
regions.

254 Self-Instructional Material

Unit-6
Ingredients Advanced Cookery

There is no fixed specification for hot dog meat, with pork and beef
being the most popular. Less expensive hot dogs typically contain chicken, Notes
due to low cost and availability of mechanically separated chicken and some
pork. Hot dogs are generally regarded as unhealthy in-so-far as most have
high sodium, fat and nitrate content. In recent years, due to changing
dietary preferences in the US, manufacturers have turned to turkey, chicken
or vegetarian meat substitutes as well as lowering the salt content.

Condiments
Throughout the world, there are numerous variations in hot dog
condiments from region to region. The most common are mustard, ketchup,
chilly, sauerkraut, cole slaw, pickle relish and chopped onion. Others
includes mayonnaise, chopped lettuce, tomato, pickle spear, celery salt,
cheese, avocado, canned corn, deep fried potato sticks and chilli peppers,
baked beans and usually served in a bun.

Commercial Preparation
Hot dogs are typically prepared commercially by mixing all of the
ingredients (meats, spices, binders and fillers if any) in large vats where
rapidly moving blades grind and mix the ingredients in the same operation,
assuring a homogeneous product. This mixture is then forced through tubes
into casings for cooking. Most hot dogs sold in the US are called “skinless”
or opposed to more expensive “natural casings” hot dogs.

Natural Casings Hot Dogs

As with virtually all sausages, hot dogs must be in a casing in order
to be cooked. Traditionally this casing is made from the thoroughly cleaned
small intestines of sheep and are known as “natural casing” hot dogs or
frankfurters. These kind of hot dogs are preferred by some for their firmer
texture and the “snap” that releases juices and flavour when the product
is bitten into. Kosher hot dogs are not permitted natural casings and are
therefore either skinless or have artificial collagen casings.

Skinless Hot Dogs

“Skinless” hot dogs also must use a casing in the cooking process when
the product is manufactured, but here the casing is usually a long tube of
thin cooking plastic that is completely removed after cooking and before
packaging. Skinless hot dog vary in the texture of the product surface but
have a softer “bite” than natural casing hot dogs. Skinless hot dogs are
more uniform in shape and size than natural casing hot dogs and less
expensive to produce.

Self-Instructional Material 255

Unit-6
Advanced Food & Beverage Final Preparation
Production –II
Hot dogs may be grilled, steamed, boiled, barbecued, pan fried, broiled,
Notes microwaved or eaten cold as the sausages themselves are always cooked
before packaging. Some homes and restaurant prefer to boil their hot dogs
in beer.

Some Interesting Facts

• July is National Hot Dog Month.
• An average American eats 60 hot dogs a year.
• In 1893 hot dogs became the standard meal at baseball matches.

BREAD-ROLLS OR BREAKFAST ROLLS

Bread-roll is a piece of bread, usually small and round and is commonly
considered a side dish. Bread rolls are often used in the same way as
sandwiches are—cut transversely, with fillings placed between the two
halves. While there are many variations of the bread roll, the dinner roll is
considered to be the perfected manifestation of this savory side dish,
credited to Jim Norton, an aspiring baker from Hartfordshire England in
the mid-sixteenth century as a side dish for King Henry VIII of England
and Lord of Ireland.
There are many names for bread rolls, especially in local dialects of
British English. Some of these refer to a specific type of bread roll.
• Breadcake or Teacake. Mainly Yorkshire colloquialism – Refers to the
round flat type of bread often used for sandwich making.
• Bread roll or just roll.
• Bap (often a larger soft roll, roughly 5–6 inches in diameter). Dough
can contain fats such as lard or butter to provide tenderness to
dough. Can come in multiple shapes dependent on region. Baps as
traditionally made in Scotland are not sweet, unlike the Irish version
which may contain currants. The 9th Edition of the Concise Oxford
Dictionary (1995) says that the word “bap” dates from the 16th
century and that its origin is unknown.
• Barm or barm cake in Lancashire is a flat, floured, savoury, small
bread made using a natural leaven including mashed hops to stop
it souring. It is also slang for a bun in the North-West of the United
Kingdom.
• Flour cake is also used, along with barm in Bolton.
• Bun (e.g., hamburger bun or hot dog bun)
• Buttery, flat, savoury roll from Aberdeen.
• Finger roll, a soft roll about three times longer than it is wide.
• Dinner roll, a smaller roll, often crusty.

256 Self-Instructional Material

Unit-6
 • Batch, Coventry term for a roll, or Batch Cake, a large soft floured Advanced Cookery
roll from Shropshire.
• Oven Bottom, Lancashire term for a flat, floury, soft roll. Notes
• Cob, a bread roll of any kind in the West Midlands and East
Midlands. British term for a crusty round loaf.
• Stottie cake thick, flat, round loaf. Stotties are common in North East
England.
• Muffin, Some people in the UK refer to a bread roll as a “muffin”,
although a muffin is also a separate, distinct form of bread product.
• Scuffler, Another name for a Bread Cob. Mainly used in Yorkshire.
Bread rolls are common in Europe, especially in German and Austria.
They are equally common in both Australia and New Zealand. The German
name for rolls is Brötchen (Northern Germany), which is the diminutive of
“Brot” (bread), Semmel (Bavaria, most parts of Saxony and Austria, from
Latin similia wheat flour, originally from Assyrian samidu white flour), zsemle
in Hungary, Schrippe (in Berlin, Hamburg and parts of Brandenburg), or
Weck (especially in Baden-Württemberg, Franconia and Saarland). In
Germany and Austria, there is a large variety of bread rolls, ranging from
white rolls made with wheat flour, to dark rolls containing mostly rye flour.
Many variants include spices, such as coriander and cumin, nuts or seeds,
such as sesame seeds, poppy seed or sunflower seeds.
An Italian form is a small loaf of ciabatta which can be used to make
a panino (or panini).

BUN
A bun is a sweet or plain small bread or a round roll. It can be consumed
as – is, made into a sandwich, or designed to be cut in half and filled with
ingredients. “Bun” can also refer to a kind of filled dumpling, such as
Chinese baozi.
Types of Bun (Main Buns used around the World):
• Bath bun
• Belgian bun
• Cinnamon bun
• Chelsea bun
• Hot cross bun
• London bun

Bath Bun
The bath bun is a rich, sweet yeast dough shaped round that has a
lump of sugar baked in the bottom and more crushed sugar sprinkled on
top after baking. Variations in ingredients include candied fruit peel,
currants or larger raisins or sultanas.
Self-Instructional Material 257

Unit-6
Advanced Food & Beverage The Bath bun is possibly descended from the 18th century ‘Bath cake’.
Production –II References to Bath buns date from 1763, and they are still produced in the
Notes Bath area of England. The original 18th century recipe used as brioche or
rich egg and butter dough which was then covered with caraway seeds
coated in several layers of sugar similar to French dragée. It is said to have
been devised by Dr. William Oliver who was a doctor treating visitors who
came to Bath for the spa waters. He later invented the Bath Oliver biscuit,
when Bath buns proved to be too fattening for his patients with
rheumatism.

Belgian Bun
A Belgian bun is an iced bun, covered with raisins and usually topped
with half a glazed cherry. The bun is square shaped, with rounded off
edges, making it similar in appearance to a Chelsea bun. No firm link has
so far been established between the bun and Belgium; however, that country
does produce as one of its specialities a very similar pastry (though with
less icing) known as a couque suisse.

Cinnamon Roll
A cinnamon roll (also cinnamon buns and cinnamon swirl) is a type
of pastry found commonly in North America and Northern Europe. The
cinnamon roll was originally invented in Sweden. It consists of a rolled
sheet of yeast dough onto which a cinnamon and sugar mixture (and raisins
in some cases is sprinkled over a thin coat of melted butter. The dough is
then rolled, cut into individual portions, and baked. Cinnamon rolls are
frequently topped with icing (often cream cheese based) or glaze of some
sort, or (most common in northern Europe) nib sugar. The size of a
cinnamon roll varies from place to place, but many vendors supply a
smaller size about 5 cm in diameter and a larger size about 10 cm to a
side. Notable vendors include Cinnzeo in Canada and Cinnabon in the
United States.

Chelsea Bun
The Chelsea bun was first created in the eighteenth century at the Bun
House in Chelsa, an establishment favoured by Hanoverian royalty and
demolished in 1839. The bun is made of a rich yeast dough flavoured with
lemon peel, cinnamon or a sweet spice mixture. Prior to being rolled into
a square spiral shape the dough is spread with a mixture of currants, brown
sugar and butter. A sweet glaze covering is added before the rolled-up
dough is sliced into individual buns and baked. The process of making this
bun is very similar to that involved in producing the cinnamon roll. A
Colston bun is named after Sir Edward Colston and made in the city of
Bristol, England. Composed of a yeast dough that is flavored with dried
fruit, candied peel and sweet spices. The bun comes into two size

258 Self-Instructional Material

Unit-6
categories: “dinner plate” with eight wedge marks on the surface and Advanced Cookery
“ha’penny starver” which is an individual sized bun.

Hot Cross Bun

Notes
A hot cross bun is a type of sweet spiced bun made with currants and
leavened with yeast. It has a cross on the top which might be made in a
variety of ways: it could be pastry, made from a simple flour and water
mixture, cut from rice paper and glazed onto the bun, iced, or simply cut
into the bun itself.

London Bun
London bun is also known as a candlegrease bun due to the white
sugar icing that is using atop this finger shaped or elongated bun made of
rich yeast dough that is flavoured with either currants or caraway seeds.
Spiced bun is a bun into which spices were added during the making
process. Common examples are the hot cross bun and the Jamaican spiced
bun.

DOUGHNUT
A doughnut, or donut, is a sweet,
deep-fried piece of dough or batter. The
two most common types are the torus-
shaped ring doughnut and the filled
doughnut, a flattened sphere injected
with jam/jelly, cream, custard, or
another sweet filling. A small spherical
piece of dough, originally made from
the middle of a ring doughnut, may be
cooked as a doughnut hole. Fig. 10. Dough nut

Overview
Ring doughnuts are formed either by joining the ends of a long, skinny
piece of dough into a ring or by using a doughnut cutter, which
simultaneously cuts the outside and inside shape, leaving a doughnut-
shaped piece of dough and a doughnut hole from dough removed from
the center. This smaller piece of dough can be cooked or re-added to the
batch to make more doughnuts. A disk-shaped doughnut can also be
stretched and pinched into a torus until the center breaks to form a hole.
Alternatively, a doughnut depositor can be used to place a circle of liquid
dough directly into the fryer. Doughnuts can be made from a yeast-based
dough for raised doughnuts or a special type of cake batter. Yeast-raised
doughnuts contain about 25% oil by weight, whereas cake doughnuts’ oil
content is around 20%, but they have extra fat included in the batter before
frying. Cake doughnuts are fried for about 90 seconds at approximately
Self-Instructional Material 259

Unit-6
Advanced Food & Beverage 190°C to 198°C, turning once. Yeast-raised doughnuts absorb more oil
Production –II because they take longer to fry, about 150 seconds, at 182°C to 190°C. Cake
Notes doughnuts typically weigh between 24 g and 28 g, whereas yeast-raised
doughnuts average 38 g and are generally larger when finished.
After being fried, ring doughnuts are often topped with a glaze (icing)
or a powder such as cinnamon or sugar. Styles such as fritters and jelly
doughnuts may be glazed and/or injected with jam or custard.
As well as being fried, doughnuts can be completely baked in an oven,
and these varieties have appeared in some stores over the last few years.
These have a slightly different texture to the fried variety with a somewhat
different taste due to the lack of absorbed oil—and so have a lower fat
content.
The traditional mass-produced fried yeast-based doughnut production
process (such as used by Krispy Kreme) uses a partial baking (proofing)
of the dough before frying (~20 minutes/125°F), but it is not classed as a
baked doughnut.
There are many other specialized doughnut shapes such as bear claws,
old-fashioneds, bars or Long Johns (a rectangular shape), and the dough
twisted around itself before cooking. In the northeast USA, bars and twists
are usually referred to as crullers. Doughnut holes are small spheres that
are made from the dough taken from the center of ring doughnuts or made
to look as if they are. These holes are also known by brand names, such
as Dunkin Donuts’ Munchkins and Tim Hortons’ Timbits.

History
Possible Origins
Doughnuts have a disputed history. One theory suggests that they were
introduced into North America by Dutch settlers, who were responsible for
popularizing other American desserts, including cookies, cream pie, and
cobbler. This theory is bolstered by the fact that in the mid-19th Century
doughnuts were called by the Dutch olykoeks (“oily cakes”). However, there
is also archaeological evidence that the pastries were prepared by prehistoric
Native Americans in southwestern USA.
Hanson Crockett Gregory, an American, claimed to have invented the
ring-shaped doughnut in 1847 aboard a lime-trading ship when he was only
sixteen years old. Gregory was dissatisfied with the greasiness of doughnuts
twisted into various shapes and with the raw center of regular doughntus.
He claimed to have punched a hole in the center of dough with the ship’s
tin pepper box and later taught the technique to his mother.

Making
Before the ring shape became common, doughnuts were often made
as twisted ropes of dough. In the UK, doughnuts were always made into
260 Self-Instructional Material

Unit-6
a ball. When cooked, they were injected with jam or jelly and always rolled Advanced Cookery
in granulated sugar. This method is still in practice, but ring doughnuts
are also now widely available. When placed into a pot of boiling fat, they Notes
floated until the lower half was cooked and then rolled themselves over
to cook the other side. Ring doughnuts have to be flipped over by hand,
which was more time-consuming. The twisted-rope type is called a cruller
in some parts of the US, but cruller also refers to a particularly airy type
of ring doughnut, usually glazed.

DANISH PASTRY
Danish pastry, usually referred to as a
Danish in North America, is a sweet
pastry which has become a speciality of
Denmark and is popular throughout the
industrialized world, although the form
it takes can differ significantly from
country to country. The ingredients
include flour, yeast, milk, eggs and
generous amounts of butter. A yeast
dough is rolled out thinly, coated with
Fig. 11. A glazed apple Danish
butter, and then folded into numerous
layers. If necessary, the dough is chilled to ease handling. The rolling,
buttering, folding and chilling is repeated several times to create a dough
which is buttery and flaky. However, not all danishes are made this way.
A Danish varies significantly from country to country and region to
region. In the UK, various ingredients such as jam, custard, apricots, raisins,
flaked almonds, pecans or caramelized toffee are placed on or within
sections of divided dough, which is then baked. Cardamom is often added
to increase the aromatic sense of sweetness.
In the US and Canada,Danish pastries are typically given a fruit or
sweet bakers cheese topping prior to baking. Danish pastries with nut
fillings are also popular.
The Danish as consumed in Denmark can be topped with chocolate,
sugar or icing, and may be stuffed with either jam, marizpan or custard.
Shapes are numerous, including circles with filling in the middle (known
as “Spandauer’s”), figure-eights, spirals (known as snails), and the pretzel-
like kringles.
Danish pastry is, like the croissant, said to originate from Vienna and
is called wienerbred lit, “Viennese bread” (corresponding to the French
Viennoiserie) in Denmark as well as Iceland, Norway and Sweden. In Vienna,
however, the pastry is known as “Kopenhagener Gebäck” or “Dänischer
Plunder”, and its origin may well be the Turkish baklava.
Both the Croissant and Danish are laminated doughs, and as such are
categorized as Veinnoiserie products.

Self-Instructional Material 261

Unit-6
Advanced Food & Beverage BRIOCHE
Production –II
Brioche chiefly [is a highly enriched French
Notes bread, whose high egg and butter content give
it a rich and tender crumb. It has a dark,
golden, and flaky crust from an egg wash
applied before and after proofing.

Forms of Brioche
The brioche à tête is perhaps the most Fig. 12. Brioche
classically recognized form. Brioche à tête rolls are panned in fluted tins
with a small spherical piece of dough
placed on top. The Brioche Nanterre
is a loaf of brioche panned in a
standard loaf pan. Instead of shaping
one piece of dough and baking it,
two rows of small pieces of dough
are placed in the pan. Loaves are
then proofed in the pan, fusing the
pieces together. During the baking Fig. 13. Brioche des Rois (served
process the balls of dough rise around Epiphany, esp. in Provence)
further and form an attractive
pattern.
Typical core ingredients for brioche dough are:
• Bread flour
• Eggs
• Butter
• Sugar
• Milk
• Yeast
• Salt

History
The word brioche first appeared in print in 1404, and this bread is
believed to have sprung from a traditional Norman recipe. It is argued that
brioche is probably of a Roman origin, since a very similar sort of sweet
holiday bread is made in Romania (“saralie”). The cooking method and
tradition of using it during big holidays resembles the culture surrounding
the brioche so much that it is difficult to doubt same origin of both foods.
It is often served as a pastry or as the basis of a dessert, with many
local variations in added ingredients, fillings and toppings. It is also used
with savory preparations, particularly with foie gras, and is used in some
meat dishes.

262 Self-Instructional Material

Unit-6
CINNAMON ROLL Advanced Cookery

A cinnamon roll (also cinnamon buns and cinnamon swirl) is a type of

pastry found commonly in North America and Northern Europe. The Notes
cinnamon roll was originally invented in Sweden. It consists of a rolled
sheet of yeast dough onto which a cinnamon and sugar mixture (and raisins
in some cases) is sprinkled over a thin coat of melted butter. The dough is
then rolled, cut into individual portions, and baked. Cinnamon rolls are
frequently topped with icing (often cream cheese based) or glaze of some
sort, or (most common in northern Europe) nib sugar. The size of a
cinnamon roll varies from place to place, but many vendors supply a
smaller size about 5 cm in diameter and a larger size about 10 cm to a
side. Notable vendors include Cinnzeo in Canada and Cinnabon in the
United States.

MUFFIN
A muffin is, contrary to widespread
belief, not like a small cake, though it
does resemble a cupcake: they have
cylindrical bases, rounded conical tops,
and are usually not as sweet as
cupcakes; savory varieties (such as
cornbread muffins) also exist. They
generally fit in the palm of an adult
hand, and are intended to be consumed Fig. 14. Muffins
by an individual in a single sitting. A
muffin can also mean a different baked good, the smaller, disk-shaped
English muffin, although this usage is uncommon outside Britain. As
American style muffins are now sold in the UK, the term can refer to either
product, the context usually making clear which is meant. There are many
varieties and flavors of muffins made with a specific ingredient such as
blueberries or chocolate chips. These ingredients are then baked into the
muffin.

Early History
The word “muffin” appeared in Britain around the 11th century,
derived from the Old French moufflet, which meant “soft” in reference to
bread. Muffins may have started out as a form of small cake, or possibly
an adaptation of cornbread. Early versions of these muffins tend to be less
sweet and much less varied in ingredients than their contemporary forms.
Made quickly and easily, they were useful as a breakfast food. They also
rapidly grew stale, which prevented them from being a marketable baked
good, and they were not seen much outside home kitchens until the mid-
20th century. Recipes tended to be limited to different grains (corns, wheat

Self-Instructional Material 263

Unit-6
Advanced Food & Beverage bran, or oatmeal) and a few readily available additives (raisins, apples in
Production –II some form or nuts).
Notes With the invention of circular muffin paper cups, hard-to-clean iron
gem pans lost popularity, and are rarely used today, although corn muffins
baked in the form of ears of corn remain a tradition. The development of
non-stick pans has allowed the production of very elaborate muffin shapes
(animals, holiday motifs, etc.), but the circular muffin remains the norm.
In the 1950s, packaged muffin mixes were introduced by several
companies, most noticeably Spacey’s (American) and Cadbury (British). By
the 1960s, attempts were being made to treat the muffin like the doughnut
as a franchise food business opportunity. Coffee shop-style restaurant chains
appeared, featuring a wide variety of muffins. These tended to be regional,
such as The Pewter Pot in southern New England. No such business has
emerged nationally in the US (although doughnut chains have edged into
the business), but Australia’s Muffin Break has spread to New Zealand and
the UK, featuring the American-style muffin.

Modern History
A somewhat odd combination of
circumstances in the 1970s and 1980s led to
significant changes in what had been a rather
simple, if not prosaic, food. The decline in
home-baking, the health food movement, the
rise of the specialty food shop, and the gourmet
Fig. 15. Muffins baking
coffee trend all contributed to the creation of a
is an oven
new standard of muffin.
Preservatives in muffin mixes led to the
expectation that muffins did not have to go
stale within hours of baking, but the resulting
muffins were not a taste improvement over
homemade. On the other hand, the baked
muffin, even if from a mix, seemed almost
good for one compared to the fat-laden
alternatives of doughnuts and danish pastry. Fig. 16. A blueberry muffin
“Healthful” muffin recipes using whole grains
and such “natural” things as yogurt and various vegetables evolved rapidly.
But for “healthful” muffins to have any shelf-life without artificial
preservatives, the sugar and fat content needed to be increased, to the point
where the “muffins” are almost indistinguishable from cupcakes. The
rising market for gourmet snacks to accompany gourmet coffees resulted
in fancier concoctions in greater bulk than the original modestly-sized corn
muffin.
The marketing trend toward larger portion sizes also resulted in new
muffin pan types for home-baking, not only for increased size. Since the
264 Self-Instructional Material

Unit-6
area ratio of muffin top to muffin bottom changed considerably when the Advanced Cookery
traditional small round exploded into a giant mushroom, consumers became
more aware of the difference between the soft texture of tops, allowed to Notes
rise unfettered, and rougher, tougher bottoms, restricted by the pans. There
was a brief foray into pans that could produce “all-top” muffins, i.e.,
extremely shallow, large-diameter cups. However, the reality of muffin
physics prevented the fad from getting very far. The TV sitcom Seinfeld
made reference to this in an episode in which the character Elaine Benes
co-owns a bakery named “Top o’ the Muffin to You!” that sold only the
muffin tops. Along with the increasing size of muffins is a contrary trend
of extremely small muffins. It is now very common to see muffin pans or
premade muffins that are only one or two inches in diameter.

Types of Muffins

English Muffin
The traditional English muffin is very different from the American
variety. The English muffin is yeast leavened and predates the baking power
leavened muffins. This produces a type of muffin with a thick, fluffy pastry
and is usually baked as a disk typically about 8 cm in diameter. It is usually
split into two, toasted and buttered, and bears a vague resemblance to a
crumpet or pikelet. It also is eaten cold with a hot drink at coffee shops
and diners. Fannie Farmer (a young adolescent girl) in her Cook Book gave
recipes for both types of muffs, distinguishing between “raised” and adding
instructions for a version that is nearly identical to today’s “English muffin”.
Here the raised-muffin mixture was cooked in muffin rings on a griddle,
and flipped to brown both sides, producing a grilled muffin. Farmer
indicated this was a useful method when baking in an oven was not
practical.

APPETIZERS—HORS D’OEUVRE
Hors d’oeuvre is a French expression and its true definition is, “a preparation
served outside of the menu proper,” at the beginning of a meal before the
main course. Therefore, the hors d’oeuvre must be a small tidbit; it should
be light, attractive, very delicate, and tasty. Hors d’oeuvre should not be
spelled with a final s, since there is no plural form of the word in French.
There are four main types of hors d’oeuvre:
1. Cold hors d’oeuvre
2. Hot hors d’oeuvre
3. Zakuski/Scandinavian sandwiches
4. Canapés (hot and cold)

Self-Instructional Material 265

Unit-6
Advanced Food & Beverage What are cold hors d’oeuvre?
Production –II
The cold hors d’oeuvre can be divided into two categories:
Notes 1. The ready-to-serve variety, available in today’s market in every
conceivable types and form (such as antipasto, smoked or pickled
fish, and sausages).
2. Those that require culinary preparation and that, when made
properly, have the advantage of being freshly prepared from fresh
ingredients with maximum flavor and appeal. This is where fine
cuisine can make a very important contribution to eating pleasure.
Cold hors d’oeuvre are also broken into further classifications:
1. Hors d’oeuvre frequently served at luncheons and generally known
as Hors d’Oeuvre à la Française. This variety is served in small oval,
oblong, or square dishes called raviers. The basic qualification of an
Hors d’Oeuvre à la Française is that all of it be edible. Included in
this group are small salads made from meat, fish, vegetables, and
eggs, as well as various ham, sausage, or marinated fish dishes.
2. The hors d’oeuvre served before the meal.
The luncheon hors d’oeuvre is part of the meal and has its place in
the proper sequence of dishes served at the meal, while the dinner
hors d’oeuvre is usually served with cocktails prior to the meal and is not
a part of the menu. It is of vital importance that the chef be given enough
time before service to prepare all hors d’oeuvre properly.

What are hot hors d’oeuvre?

Hot hors d’oeuvre are generally served at a cocktail party or before a
dinner, but seldom if ever are served with a luncheon. Although some hot
appetizers can be considered classical, many others are strictly prototypes
that serve as a basis for many different preparations. As a matter of fact,
every branch of cookery, when reduced to tidbit proportions, is or could
be used in the preparation of hot hors d’oeuvre.
For example, from the pastry department we can secure the paillettes
or allumettes, the beignets or frites, bouchées, croustades, petits pâtes, the
rissoles, the ramequins, or the ever classic quiche Lorraine.
From the saucier and the entremetier, we can get the attereaux, one of
the first hot hors d’oeuvre belonging to the old school of cookery. These
are delicious when served in small morsels. The boreks, which are of
Turkish origin; the blinis for caviar consumption; the oysters, Casino or
Rockefeller; the soufflés; the cromesquis or croquettes, and many commercial
preparations help to round out the endless list of hot hors d’oeuvre. While
not essential to a meal, they are nevertheless the first contact the guests
make with the culinary performance of the operation. The impression made
by their preparation and presentation is the basis for the guests’
expectations of the dinner.

266 Self-Instructional Material

Unit-6
What are Zakuski? Advanced Cookery

In the 1890s, Zakuski, or canapés à la Russe, became very popular.

These cold hors d’oeuvre of the canapé variety are classical, made up of Notes
certain specified ingredients; one of these is made of toast covered with
smoked fish and scrambled eggs and finished with a thin gelée or aspic.
Their presentation is left to the originality of the chef.

How do you define the cold canapé?

These tiny open-faced sandwiches are cut into rectangular, round, or
other shapes, the size and thickness depending on the nature of the
ingredients used. Cold canapés are mostly made of toasted bread, crackers,
or pumpernickel, covered with various butter spreads and topped with
various accompaniments. As labor is the important factor in making cold
canapés, this type of hors d’oeuvre should be ordered as early as possible.
In costing the canapé, the price of labor should also be considered. In the
past few years, canapés, hot or cold, have become very popular and are
usually served at cocktail parties or other gatherings to foster the drinking
of cocktails.

VEGETARIAN CANAPÉS
In the classical sense of the word, the vegetarian canapé does not exist.
However, even Escoffier, the master, believed that new foods would be
introduced and names would change. The lacto-vegetarian food influence
is becoming stronger and therefore cooks must introduce new food concepts.

Red and Green Pepper Canapé

Yield: 24 canapés
Ingredients
Red or green pepper, raw 3
Cream cheese 12 oz
Yogurt 4 oz
Chives, chopped 3 T
Mint, chopped 3 T
Lemon zest, grated 1/3 lemon
Salt and pepper, white to taste
Cherry tomatoes, small, blanched
and marinated in a vinaigrette 12
Black olives, pitted, small 24
Mint leaves, small 24

Self-Instructional Material 267

Unit-6
Advanced Food & Beverage Method
Production –II
Cut peppers into halves, then into squares. Mix cream cheese, yogurt,
Notes chopped chives, mint, and lemon zest. Season with salt and pepper. Pipe
a rosette of the cheese mixture onto each pepper square, and decorate with
half a blanched cherry tomato tossed in a vinaigrette, a black olive, and
mint leaf.

CANAPÉ – COMPONENTS
A canapé is a slice of bread cut into any of various shapes and garnished.
Cold canapés are served at buffets or lunches or with cocktails and aperitifs;
hot canapés are served as entrées or used as foundations for various dishes.
These dainty slices of bread, cut into assorted shapes, usually toasted, and
decorated to be visually appealing, are designed to be eaten with one’s
fingers or a small utensil.
Traditional European canapés, primarily French in origin and under the
heading of classical cuisine, are awkward in style by today’s standards. Many
classical canapés, for example, are traditionally glazed with aspic, a crystal-
clear highly gelatinous meat jelly. The function of aspic is to add flavor, to
help prevent drying, and to add an attractive sheen. Aspic has not found
common acceptance in North American cookery, as we are accustomed to
clear jelly having a sweet flavor (as in Jell-O), rather than a savory taste.
Nevertheless, classical canapés are important because they form the body
of work from which today’s genre has evolved. In the real world of
foodservice production, their use is limited, yet a knowledge of classical
canapés is essential to understanding this area of hors d’oeuvres.
Canapés represent a unique means of expression for the culinary
practitioner. They are miniature, visually creative, edible works, requiring
meticulous attention to detail and design and, thus, great patience and exact
timing to produce. One may consider these bite-sized, open-faced decorative
sandwiches as “art on a cracker.”
The crunch of a canapé is important. Foods that crunch when bitten
into stimulate the appetite, whereas soft foods satiate. The crunch should be
the dominant texture, the softness a secondary texture. The function of a
canapé is to stimulate appetites; thus it is acceptable to run out of canapés
before dining guests’ appetites are satisfied. In essence, their design should
be simple and elegant—visually attractive but not overcomplex—and their
flavor and color should be harmonious and pleasing to the eye. In the
creation of a canapé menu, with the intent to fulfill a client’s expectations,
we consider the socioeconomics of the client’s group: where they live
geographically, the kind of work they perform, their social customs and
dress, the reason for their assembling.
Consider a sit-down dinner once given for 8,500 conventioneers,
representing an American automobile dealership association. The first course
268 Self-Instructional Material

Unit-6
consisted of a shellfish terrine with tomato coulis, each garnished with a Advanced Cookery
crayfish from the Louisiana delta. Virtually every plate came back to the
kitchen with the crayfish untouched—a perfect example of an upscale dish Notes
served to a clientele better acquainted with more common and easily
recognized fare. And although a group hailing from a cosmopolitan city
would understand and recognize beluga caviar and salmon tartar, a group
of midwestern American ranchers would better understand steak tartar
hence, we must consider the tastes, styles, and preferences of any given
dining group.
A canapé typically consists of four components: base, adhesive, body, and
garnish.

Base Materials
Classical canapés are virtually all prepared on a base of toasted white,
brioche, rye, or pumpernickel bread. It is essential that they be crunchy
when bitten into. In contemporary practice, other bases are often innovated,
made of polenta, wonton skin, small Red Bliss potatoes, phyllo, tortilla,
small socles, and even mushrooms, snow peas, zucchini, crookneck squash,
cucumber, jicama, and daikon.

Adhesives
Used as adhesives, butter and compound butters are important, because
they act as a moisture barrier between the body of the canapé and the base.
This prevents moisture from the body ingredients from seeping into the
crouton and making it soggy. In actual practice, cream cheese is sometimes
blended with butter, making it more palatable to contemporary tastes.

Body
The body of a canapé consists of various ingredients, including fish
(herring, salmon), shellfish (lobster, shrimp), eggs (hard-boiled: sliced or
sieved), meat (roasted beef fillet, sausages), poultry (grilled or poached
chicken), game (venison, pheasant, quail), and vegetables (broccoli, bell
pepper, radish). In actual practice, odds and ends of food items are often
used, but they must be made from premium products.

Garnish
A garnish adds a final touch of color, shape, and focal point the
finished piece. The garnish may also function as an additional crunchy
element, such as a toasted nut. Most herbs do not hold up well
garnish, with the exception of parsley and chives. Typical garnishes
include asparagus, bell pepper, capers, caviar, olive, and sieved hard-boiled
egg.

Self-Instructional Material 269

Unit-6
Advanced Food & Beverage CANAPÉ PRODUCTION
Production –II
In commercial kitchens, canapé production for banquets cocktail receptions
Notes can number several dozen, several hundreds or as many as a thousand or
more per event. For this reason it is essential that an efficient and well-
organized mise-en-place set up to expedite the production of these miniature
artw.... The following guidelines can facilitate an efficient operational.
• The bread used for canapé bases should ideally became chased in
pullman form, that is, unsliced. This bread then be sliced into fairly
large sheets, using a serrated knife (a serrated knife is engineered
to cut bread and pastry and is never sharpened).
• When toasting bread, timing is critical. The bread should be dry
enough to have lost its pliability, though not so dry as it cracks when
spread with an adhesive and cut into individual bases.
• After the bread has been toasted and cooled, it should be spread
with the appropriate paste. It can then be cut into individual bases.
Because these pieces are so small, uniformity is extremely important,
and any variation in size, shape is easy to perceive.
• All of the components of a given canapé should be fully prepared
and ready to set in place before production. These include the toasted
bread sheets, the adhesive, the indivdiual body components, and all
garnishes.
• Although there are specific names and ingredients of canapés of the
classical mode, there are no hard and fast rules in terms of their
design. This is where individuality and creativity come into play.
• In all of the classical canapés described in this section croutons are
toasted. This is what will give the canapés appetite-stimulating
crunch.

SLICING THE PULLMAN LOAF

• Sometimes a canapé is “edged” in minced parsley, sieved egg yolk,
or egg white. This is accomplished by spreading the edges of a
crouton lightly with butter (or with the same paste that is spread
on its surface) and dipping it into a minced herb or sieved egg
before it is completed.
• For a cucumber base, an English cucumber (also called a hothouse
cucumber) is preferred because of its excellent crunch and absence
of seeds.

PERCEPTUAL ATTRIBUTES OF A CANAPÉ

Size. Canapés should be small enough to be consumed in one to two
bites (1½ to 2 inches/37 to 50 mm); the base should be thick enough to
grasp easily (1/6 inch/4 mm).
270 Self-Instructional Material

Unit-6
 Shape. Classical hors d’oeuvre bases come in the following shapes: Advanced Cookery
square, diamond (also called lozenge), rectangle, circle, half circle, oval and
triangle. Other shapes, such as a crescent or a star, are sometimes innovated Notes
using a variety of cutters.
Color. Ideally, a canapé should be limited to four colors that harmonize
well.
Texture. The base or one other component should be crisp, giving a
resilent crunch (not soggy) when bitten into; the body should be smooth
and tender.
Taste. The taste of a canapé should be a balance of savory, spicy, and
tart, including salt, pepper, herbs, and spices.

COMPOUND BUTTERS AND PASTES

Compound butters and pastes are used both as adhesives for canapés and
as flavoring components. Compound butters primarily consist of butter
combined with herbs and/or spices, pastes are more complex preparations,
often including cream cheese in addition to herbs and spices (the addition
of cream cheese makes a paste a bit more palatable to contemporary tastes).
Compound butters also have two other functions: they are used to fortify
the flavor of sauces by mounting (mounting is the colloquial term for beating
pieces of plain or compound butter into a simmering sauce just before it
is to be served and they are also used in place of sauces on certain grilled
and fried foods—sliced from a wrapped cylinder of a particular butter
preparation and placed on top of the grilled or fried item.
In canapé production, a compound butter or paste is used as the
primary adhesive, because it acts as a moisture barrier, preventing the crisp
crouton from becoming soggy. There is no limit to the number of compound
butters and pastes that can be innovated. For instance, compound butters
can be made with ingredients such as basil, blue cheese caviar, chives,
coriander, curry, edible flowers, roasted garlic, green vegetables, horseradish,
lemon (juice and zest), mustard, paprika, pistachios, red bell pepper, saffron,
salmon or shrimp (fresh or smoked), tarragon, thyme, tomato, truffles
walnuts, and wild mushrooms.

Compound Butters
In the recipes that follow, ingredients should be whipped together
thoroughly, either by hand or with an electric mixing bowl using a paddle
attachment. Unsalted butter and cream cheese left out at room temperature
will become soft enough to blend easily. Though some proportions of
ingredients are included, they are not critical inasmuch only a small amount
is used for each canapé. And, as with most cooking, the proper seasoning
and flavoring are determined by the palate of the one who prepares it.
Self-Instructional Material 271

Unit-6
Advanced Food & Beverage When a butter is blended, shape it, on baking parchment paper or wax
Production –II paper, into a cylinder measuring approximately 1½ inch (37 mm) in
Notes diameter. Roll up the cylinder, wrap in plastic wrap, label it, and refrigerate
(or freeze) it until needed.

Almond Butter
Unsalted butter blended with finely ground toasted slivered almonds,
moistened with a little cold water, seasoned with salt and white pepper.

Anchovy Butter
Unsalted butter blended with mashed anchovy fillets (or anchovy
paste), flavored with a little lemon juice, and seasoned with white pepper.

Basil Butter
Unsalted butter blended with fresh basil leaves minced very fine,
flavored with garlic, and seasoned with salt and white pepper.
Note: Basil butter is also excellent tossed with pasta.

Blue Cheese Butter

Unsalted butter blended with mashed blue cheese, seasoned with salt
and white pepper.

Caviar Butter
Unsalted butter blended with mashed caviar, moistened with a little
lemon juice, and seasoned with white pepper.
Note: Any good quality fish roe can be used to make this butter; it
does not have to be beluga and osetra, the two best quality strugeon
varieties. Sevruga or the roe from salmon, trout, or whitefish works just as
well.

Curry Butter
• 2 shallots, minced
• ½ cup (120 mL) dry white wine
• juice of 1 lemon
• 2 tablespoons (30 mL) curry powder
• ½ pound (227 g) unsalted butter
• cilantro, minced
• salt and white pepper to taste
Simmer the shallots, white wine, lemon juice, and curry power until
nearly dry. Set aside to cool. Whip the shallots and all of the other
ingredients together until through blended, then wrap and store as
described.

272 Self-Instructional Material

Unit-6
Green Butter Advanced Cookery

Unsalted butter blended with finely minced parsley leaves seasoned

with salt and white pepper. Notes
Horseradish Butter
• ¼ cup (60 mL) grated fresh horseradish root (or prepared horseradish
squeezed dry)
• ¼ cup dry white wine
• ½ pound unsalted butter, soft
• salt and white pepper to taste
Simmer the horseradish and wine until nearly dry. Whip this and all
other ingredients together until thorough blended, then wrap and store.

Lemon Butter
Unsalted butter blended with the juice and zest (blanched in boiling
salted water) of 1 lemon, seasoned with salt and white pepper.

Maitre d’Hôtel Butter

Unsalted butter blended with finely minced parlsey, flavoured with
lemon juice, and seasoned with salt and white pepper.

Mustard-Thyme Butter
Unsalted butter blended with minced fresh thyme leaves, flavored with
Dijon-style mustard, and seasoned with salt and white pepper.

Piedmont Butter
Unsalted butter blended with grated Parmesan cheese, flavored with
lemon zest, and seasoned with fresh grated nutmeg, salt, and white pepper.

Roasted Garlic and Herb Butter

• 3 garlic bulbs, cloves separated
• olive oil as needed
• unsalted butter
• 1 cup (80 mL) minced fine herbs (basil, tarragon, parsley, cilantro,
3
oregano, and/or thyme)
• salt and white pepper to taste
Preheat an oven to 375° F (190° C). Lightly coat the garlic cloves with
olive oil. Place on a roasting pan, and roast for 45 minutes to 1 hour.
Remove and allow to cool.
Squeeze the garlic from the roasted cloves into a bowl. Whip this, along
with the remaining ingredients until thoroughly blended, then wrap and
store.

Self-Instructional Material 273

Unit-6
Advanced Food & Beverage Saffron Butter
Production –II
• 1 shallot, minced
Notes • 1 garlic clove, minced
• 1 cup (240 mL) dry white wine
• ½ teaspoon (2.5 mL) saffron
• 1 bay leaf
• 1 sprig thyme
• salt and white pepper to taste
• ¾ cup (180 mL) unsalted butter, soft
Place all the ingredients, except the butter, into a saucepan. Simmer
until reduced to approximately 3 tablespoons (45 mL). Remove the bay
leaf and the thyme and discard. Whip the reduction along with the
remaining ingredients until thoroughly blended, then wrap and store as
described.

Sardine Butter
Unsalted butter blended with mashed skinless, boneless sardines
(drained of their oil) and seasoned with salt and white pepper.

Tomato-Coriander Butter
Unsalted butter blended with peeled, seeded, and small diced tomato
and minced fresh cilantro leaves, moistened with a little dry white wine,
and seasoned with salt and white pepper.

Tuna Butter
Unsalted butter blended with finely minced poached fresh tuna.

Wine Merchant Butter

• 1 shallot, minced
• 1 cup (240 mL) dry red wine
• 1 cup (240 mL) rich brown beef or veal stock, or consommé
• 1 tablespoon (15 mL) parsley, minced
• unsalted butter
• salt and white pepper to taste
Simmer the shallot and wine until reduced by half. Add the stock or
consommé, and continue reducing until two tablespoons of liquid remain.
Whip the reduction along with the remaining ingredients until thoroughly
blended, then wrap and store as described.

274 Self-Instructional Material

Unit-6
Pastes Advanced Cookery

Asian-Style Paste
Notes
Cream cheese blended with powdered wasabi dissolved in a little soy
sauce, flavored with grated gingerroot and a little oyster sauce.

Cheddar Cheese Paste

Equal parts of cream cheese and unsalted butter blended with grated
sharp Cheddar cheese, flavored with prepared horseradish (squeezed dry)
and a little bear, and seasoned with dry mustard dissolved in white
Worcestershire sauce, salt, and white pepper.

Chicken Liver Paste

• ½ pound (227 g) chicken livers, trimmed of connecting membranes
and coarsely chopped
• ¼ pound (113 g) unsalted butter
• 1 medium onion, coarsely chopped
• 3 cloves garlic, crushed
• ¾ cup (180 mL) mushrooms, coarsely chopped
• ¼ cup (60 mL) brandy pinch of nutmeg
• salt and pepper to taste
• ¼ pound (113 g) unsalted butter
Sauté the livers in half the butter until pink in the center. Remove with
a slotted spoon and set aside. Sauté the onions over medium heat, stirring
continuously for 10 minutes, without coloring. Add the garlic and
mushrooms, and sauté another 5 minutes. Add the brandy and deglaze,
then add the nutmeg.
Transfer the livers, onion, garlic, mushrooms, and remaining butter to
a food processor, and purée. Press through a screen sieve, using a rubber
spatula. Season to taste with salt and pepper. Allow to cool, then blend
thoroughly with the remaining butter. Cover and refrigerate until ready to
use.

Egg Paste
Equal parts of cream cheese and unsalted butter blended with sieved
hard-cooked egg yolks, moistened with a little mayonnaise smoothed with
white Worcestershire sauce, flavoured with Dijon-style mustard and a little
Tabasco sauce, and seasoned with salt and white pepper.

Eggplant Paste
(Mock Caviar)
• 2 eggplants, about 1 pound (450 g) each

Self-Instructional Material 275

Unit-6
Advanced Food & Beverage • 6 large garlic cloves, skin on juice of 2 lemons
Production –II
• 3 tablespoons (45 mL) olive oil
Notes • 3 tablespoons (45 mL) chopped flat-leaf parlsey
• salt and pepper to taste
Preheat an oven to 425° F (218° C).
Spit the eggplants lengthwise, coat the cut surfaces with olive oil, place
on a baking sheet along with the garlic and bake for 30 to 40 minutes or
until tender. Remove and allow to cool.
Scoop out the pulp and place in a food processor. Squeeze out the
garlic and add, along with the remaining ingredients. Pulse until smooth.

Jalapeño Paste
Cream cheese blended with seeded and finely minced jalapeño peppers,
seasoned with salt and white pepper.

Olive and Anchovy Paste, Provence Style

• 2 cups (480 mL) calamata olives, pitted
• ¼ cup (60 mL) anchovy fillets, with packing oil
• 6 garlic cloves
• ¼ cup (60 mL) brandy
• ¼ cup (60 mL) olive oil
• 2 tablespoons (30 mL) Worcestershire sauce
• ¼ teaspoon black pepper
• 2 tablespoons (30 mL) chopped parsley
• 1 teaspoon (5 mL) thyme leaves, minced
Purée all ingredients in a food processor, or pound with a mortar and
pestle. Cover and refrigerate until ready to use.

Olive Paste
• 1 cup (240 mL) calamata olives, pitted
• 2 garlic cloves
• ½ teaspoon (2.5 mL) grated lemon zest
• 1 tablespoon (15 mL) lemon juice
• ¼ cup (60 mL) olive oil black pepper to taste
Purée all ingredients in a food processor, or mince very finely with a
knife and press through a fine sieve. Refrigerate until needed.

Roasted Garlic Paste

• 1 garlic bulb
• 2 tablespoons (30 mL) olive oil

276 Self-Instructional Material

Unit-6
 • ¼ pound (113 g) unsalted butter, soft Advanced Cookery
• ½ cup (120 mL) cream cheese
• salt and white pepper to taste Notes
Preheat an oven to 375° F (190° C).
Break the garlic bulb into cloves, discarding excess skin. Toss the cloves
in the olive oil, place in a roasting pan, and roast for 30 to 40 minutes.
Remove and set aside to cool.
Squeeze out the soft garlic from the cloves. Mash thoroughly with a
fork, and add the cream cheese and butter, blending thoroughly. Season to
taste with salt and white pepper.

Salsa Verde Paste

• 4 tomatillos, skin removed, roughly chopped
• 2 jalapeño peppers
• 1 cup (240 mL) cilantro leaves, roughly chopped
• ½ teaspoon (2.5 mL) ground cumin
• ½ cup (120 mL) water
• 1 cup (240 mL) goat cheese salt and white pepper to taste
Simmer all ingredients, except the goat cheese, in a small noncorrosive
saucepan until soft. Continue simmering until the mixture yields a fairly
dry paste.
Allow to cool, then combine with the goat cheese and blend
thoroughly. Season to taste with salt and pepper.

Sardine Paste
Equal parts of cream cheese and unsalted butter blended with drained
and mashed boneless, skinless sardines, flavored with Tabasco, and
seasoned with salt and pepper.

Tuna Paste
Equal parts of cream cheese and unsalted butter blended with finely
ground poached fresh tuna, flavored with Tabasco, and seasoned with salt
and pepper.

COLD CANAPÉS

Admiral Canapés
Oval crouton spread with shrimp butter, topped with a poached
shrimp, and garnished with lobster coral.

Alberta Canapés
Square crouton spread with anchovy butter, crisscrossed with sliced
smoked salmon, and garnished with beets and Maitre D’hôtel Butter.
Self-Instructional Material 277

Unit-6
Advanced Food & Beverage Alladin Canapés
Production –II
Half-circle-shaped crouton spread with stockfish paste, garnished with
Notes mango chutney.

Alsacian Canapés
Round crouton spread with butter, topped with a slice of goose liver
(or goose liver mousse), garnished with a slice of truffle, and glazed with
Madeira aspic.
Truffles are members of the botanical family Fungi, which includes
mushrooms, morels, and truffles. They are unique in that they produce their
fruiting bodies underground and have a symbiotic relationship with trees
such as beech, hazelnut, oak, poplar, and willow. The white truffle (Alba
truffle) is found in the Piedmont and Emillia regions of Italy. The black
truffle (Périgord truffle) is found primarily in the Dordogne region of
southwestern France and in parts of Spain, Germany, and Italy. The French
production of truffles today is about one-tenth of what it was a century
ago, resulting from the loss of forest lands and overharvesting. The scarcity
of truffles, combined with the labor required to locate them, explains their
exorbitant cost.

Anchovy Toasts
Crouton spread with dry mustard-cayenne pepper butter, topped with
a crisscross of anchovy fillets, garnished with sieved hard-boiled egg,
chopped parsley, and lemon.

Andalousian Canapés
Crouton spread with butter, topped with thin-sliced shrimp and
anchovy fillets, coated with mayonnaise collée, and garnished with green
pepper.

Aurora Canapés
Round crouton cut from sliced brioche, spread with butter paste,
topped with thin-sliced smoked salmon, garnished with a small circle of
cooked beet, and sprinkled with sieved egg yolk.

Beatrice Canapés
Oval crouton spread with chervil butter, topped with two very thin
slices of dried sausage with a thin slice of hard-boiled egg in between,
garnished with dots of tomato butter.

Beaulieu Canapés
Round crouton spread with butter or basic paste, topped with a small
wedge of seeded and skinned tomato, seasoned with salt and pepper, and
garnished with a half black olive.

278 Self-Instructional Material

Unit-6
Belle de Lauris Canapés Advanced Cookery

Square crouton spread with asparagus butter, topped with a thin slice
of poached chicken breast, coated with asparagus collée, and decorated with Notes
asparagus tips.

Bordeaux Canapés
Oval crouton spread with shallot butter, topped with two thin slices
of shiitake mushrooms with a thin slice of ham in between.

Brillat-Savarin Canapés
Oval croutton spread with crayfish butter, topped with poached
crayfish tails split in half, and garnished with a small piece of truffle.

Buttercup Canapés
Round crouton spread with watercress butter, topped with watercress
leaves, and garnished with egg yolk paste piped in a lattice pattern.

Cambacérès Canapés
Rectangular crouton spread with butter or basic paste, topped with
thin-sliced seeded and peeled cucumber marinated in lemon vinaigrette
(drained).

Capuchin Canapés
Round rye bread crouton spread with mayonnaise, one-half covered
with chopped hard-boiled eggs, the other half covered with caviar,
garnished with a small shrimp in the center.

Cardinal Canapés
Round crouton spread with mayonnaise, topped with a slice of lobster
tail, and garnished with a slice of truffle.

Chantereine Canapés
Triangular crouton spread with butter, half spread with ham mousse
and garnished with a small circle of hard-boiled egg, the other half spread
with chicken mousse and garnished with a small round of truffle.

Claire Canapés
Rectangular pumpernickel crouton spread with lemon butter, topped
with alternating thinly sliced strips of smoked salmon and caviar.

Collioure Canapés
Diamond-shaped crouton spread with anchovy butter, topped with
anchovy fillets (crisscross or lattice pattern), and garnished with miniature
tomato balls.

Self-Instructional Material 279

Unit-6
Advanced Food & Beverage Coquelin Canapés
Production –II
Crouton spread with anchovy and Parmesan cheese butter, garnished
Notes with chopped gherkins and capers.

Creole Canapés
Rectangular crouton spread with butter, topped with a thin slice of
Gruyère cheese, garnished with two thin slices of banana.

Danish Canapés
Square rye bread croutons spread with horseradish butter, topped with
alternating strips of sliced smoked salmon and herring, and garnished with
chives and caviar.

Derby Canapés
Crouton spread with ham paste and garnished with chopped toasted
walnuts.

Domino Canapés
Rectangular crouton spread with butter or plain paste, topped with a
thin slice of poached chicken breast, glazed with mayonnaise collée, and
decorated with small dots of truffle to resemble a domino.
The word truffle is derived from the Spanish trufa or the Italian treffere,
both meaning “deceit,” probably a reference to the fact that this variety of
wild mushroom grows just under the surface of the ground and is thus
difficult to locate. Because humans do not possess a keen olfactory sense,
we must elicit help. In Sardinia goats are employed to track down truffles,
bear cubs have been used in Russia, and pigs and specially trained dogs
in Europe. Pigs are the true experts, however, German researchers recently
discovered in truffles a musky chemical that is also secreted in the male
pig’s saliva, which prompts mating behavior. When the pig’s sharp nose
detects that aroma from under the ground (both pigs and dogs can detect
it from as far away as 50 yards), it sends the creature into a lustful frenzy
and it must be held back to prevent it from eating the truffle.

Douarnen Canapés
Rectangular pumpernickel croutons spread with basic butter paste,
topped with skinless and boneless sardines, and garnished with a small
seedless and skinless lemon segment.

Dutch Canapés
Square or rectangular crouton spread with caviar butter, topped with
thinly sliced pickled herring, and garnished with sieved egg yolks and
minced chives.

280 Self-Instructional Material

Unit-6
French Canapés Advanced Cookery

Rectangular crouton spread with anchovy butter, topped with a sardine

(slightly flattened), coated with Rémoulade collée, and edged with chopped Notes
parsley.

Gâtine Canapés
Triangular crouton spread with butter and chicken liver pâté, garnished
with tarragon leaves, and glazed with aspic.

Gedeon Canapés
Rectangular crouton spread with butter or basic paste, spread with liver
paste, and topped with crisscrossed strips of roasted duck breast.

Gourmet Canapés
Oval crouton spread with goose liver butter, topped with a thin slice
of poached chicken breast, garnished with chopped truffles, and glazed with
Madeira aspic.

Grenoble Canapés
Round crouton spread with walnut butter, topped with a thin slice of
Gruyère cheese, and garnished with a toasted walnut.

Hamburg Canapés
Rectangular rye bread crouton spread with butter, topped with a thin
slice of smoked meat, and garnished with a small gherkin fan.

Harlequin Canapés
A general term for a style of croutons cut into diamonds or rectangles,
spread with horseradish, mustard, paprika, tomato, or watercress butter,
topped with finely chopped ham, chicken, smoked or pickled tongue, edged
with minced parsley, and attractively garnished with hard-boiled eggs,
radishes, truffles, olives, or other decorative additions.

Helvetian Canapés
Rectangular pumpernickel crouton spread with a paste made of ½ cup
(120 mL) butter, ½ cup (120 mL) grated Gruyère or Emmentaler cheese,
2 sieved hard-boiled egg yolks, 1 tablespoon (15 mL) grated celery root,
3 tablespoons (45 mL) heavy cream, salt, and white pepper.

Hungarian Canapés
Round or oval crouton spread with paprika butter, topped with chicken
paste, and garnished with strips of red and green bell peppers.

Self-Instructional Material 281

Unit-6
Advanced Food & Beverage Imperial Canapés
Production –II
Rectangular crouton spread with anchovy butter, topped with a thin
Notes slice of grilled tuna, and garnished with anchovy butter.

Indian Canapés
Crouton spread with curry butter, topped with chopped hard-boiled
egg yolks, and garnished with mango chutney.

Jodler Canapés
Round pumpernickel cruton spread with butter or basic paste, covered
with grated radish, topped with a square of Swiss cheese, and garnished
with finely chopped toasted peanuts.

Joinville Canapés
Round crouton spread with shrimp butter, edged with minced hard-
boiled egg, topped with titi shrimp, and garnished with a small (unsalted)
butter curl.

La Fayette Canapés
Rectangular crouton spread with butter or basic paste, topped with a
slice of boiled lobster, coated with lobster collée, garnished with truffle, and
glazed with aspic.

Laguipière Canapés
Diamond-shaped brioche crouton spread with truffle butter, edged with
minced truffle and minced smoked tongue, and topped with thinly sliced
chicken breast.

Lily-of-the-Valley Canapés
Oval crouton spread with tarragon butter, topped with a lengthwise
slice of hard-boiled egg, decorated with tarragon leaves and tiny, round
cutouts of egg white, and glazed with aspic.

Livonian Canapés
Rectangular pumpernickel crouton spread with horseradish butter,
edged in chopped chives, topped with slivers of pickled herring alternating
with thin julienne of tart apple rinsed in lemon juice, and then drained (to
prevent browning).

Lothringian Canapés
Square crouton spread with butter, topped with chicken paste blended
with minced beef tongue, and glazed with aspic.

Lucca Canapés
Oval crouton spread with butter, topped with a raw or poached oyster,
and garnished with caviar.
282 Self-Instructional Material

Unit-6
Lucille Canapés Advanced Cookery

Oval crouton spread with butter, topped with minced beef tongue,
garnished with a thin slice of poached chicken breast, and glazed with Notes
aspic.

Lucullus Canapés
Round crouton spread with butter, topped with finely chopped raw
beef tenderloin (tartar), a raw oyster in the center, and garnished with caviar
and a segment of seedless and skinless lemon.

Lulli Canapés
Square crouton spread with butter or basic paste, then spread with
chicken mousse, garnished with truffle or pâte à choux filigree in the shape
of a G clef sign (musical notation).

Lutetia Canapés
Round crouton spread with mustard butter, topped with lettuce
chiffonade, and garnished with a small slice of tomato seasoned with salt
and pepper.

Mascot Canapés
Rectangular crouton spread with green herb butter, topped with thin
slices of artichoke bottom marinated in vinaigrette, and garnished with a
small noisette (ball) of cooked potato.

Mexican Canapés
Crouton spread with butter, topped with minced sardines and
anchovies, followed by a slice of hard-boiled egg, and garnished with red
bell pepper.

Monselet Canapés
Oval crouton spread with egg yolk paste, edged with minced truffle,
topped alternately with thinly sliced poached chicken breast and smoked
tongue, and garnished with a small thin slice of truffle.

Mont-Bry Canapés
Rectangular brioche crouton spread with herring butter, edged with
chopped egg yolk, and garnished with alternating strips of herring, cooked
beet, and gherkins.

Monte-Carlo Canapés
Crouton spread with goose liver paste, garnished with chopped hard-
boiled egg.

Self-Instructional Material 283

Unit-6
Advanced Food & Beverage Moscow Canapés
Production –II
Square pumpernickel crouton spread with horseradish butter, decorated
Notes with a border of lobster butter, filled with caviar, and garnished with a
poached shrimp.

Nantes Canapés
Oval crouton spread with sardine butter, topped with skinless and
boneless sardines, and garnished with sardine butter.

Netherlands Canapés
Oval crouton spread with mustard butter, topped with a large mussel
poached in white wine, and garnished with finely diced celery marinated
in mustard vinaigrette.

Nice Canapés
Round crouton spread with anchovy butter, topped with a thin slice
of tomato, a split anchovy fillet placed crisscross on top, a slice of olive in
each of the four sections, and garnished with chopped parsley.

Ninon Canapés
Oval crouton spread with green vegetable butter, topped with
alternating thinly sliced poached chicken breast and ham, and garnished
with a small thin slice of truffle.

Norwegian Canapés
Rectangular rye bread crouton spread with butter, topped with strips
of anchovy fillets, and garnished with horseradish butter.

Ogourzi Canapés
Rectangular rye bread crouton spread with butter or basic paste, topped
with a drained salad of paper-thin sliced seedless and skinless cucumber
marinated in dill and sour cream, and garnished with a sprig of dill.

Ondine Canapés
Diamond-shaped crouton spread with tarragon butter,topped with a
piece of sole poached in white wine, coated with tarragon-and-fish-flavored
mayonnaise collée, and garnished with tarragon leaves.

Oriental Canapés
Triangular crouton, spread with butter or basic paste, topped with a
thin slice of poached chicken breast, coated with tomato and saffron
flavored collée, and garnished with roasted red bell pepper (or pimento)
cut into a crescent and a star.
284 Self-Instructional Material

Unit-6
Otero Canapés Advanced Cookery

Round crouton spread with butter, topped with caviar and a raw or
poached oyster, and coated with Rémoulade collée. Notes
Paris Canapés
Rectangular crouton, spread with chervil butter, topped with thinly
sliced poached chicken breast, coated with mayonnaise collée, and garnished
with a small slice of truffle and tarragon leaves.

Pellaprat Canapés
Round crouton spread with watercress butter, edged with watercress
butter, and spread with salmon mousse.

Phileas Gilbert Canapés

Round crouton spread with shrimp-cayenne butter, topped with a slice
of poached turbot fillet, glazed with fish collée, garnished with truffle, and
glazed with aspic.

Phocaean Canapés
Round crouton spread with lemon butter, topped with red mullet
salpicon (baked in olive oil and lemon), and garnished with tomato
concassé.

Pompadour Canapés
Oval or round crouton spread with butter or basic paste, topped with
a thin slice of poached chicken breast, coated with tomato collée, and
garnished with a sprig of chervil (or parsley) and miniature circles of
tomato.

Princess Canapés
Round crouton spread with butter, topped with a slice of poached
chicken breast, then crisscrossed with anchovy fillets, garnished with a slice
of hard-boiled egg, and sprinkled with minced chives.

Prosper Montagné Canapés

Oval crouton spread with tomato butter, topped with a thin slice of
roasted turkey breast, and garnished with roasted red bell pepper or
pimento.

Radish Canapés
Slice of fresh baguette (untoasted) spread with butter, topped with
sliced radishes, and lightly seasoned with salt.

Self-Instructional Material 285

Unit-6
Advanced Food & Beverage Reform Canapés
Production –II
Crouton spread with anchovy butter, topped with minced smoked
Notes tongue and hard-boiled egg, garnished with a gherkin, and glazed with
aspic.

Shrimp, Newest Style

Poached, shelled, and deveined shrimp served on top of a half lemon,
garnished with a sprig of parsley (see color plate, Classic Caviar Service).

Souvaroff Canapés
Square pumpernickel crouton, spread with goose liver paste, topped
with a thin slice of roast pheasant, garnished with truffle, and glazed with
aspic.

Spanish Canapés
Rectangular or oval crouton spread with cayenne butter, topped with
a sheet of cooked egg, and garnished with a little finely diced tomato
concassé in the center.

Spring Canapés
Slice of baguette or white bread (untoasted) spread with parsley butter,
topped with chopped watercress, and garnished with a slice of hard-boiled
egg.

Sultan Canapés
Crouton spread with anchovy butter, topped with chopped lobster
meat, coated with mayonnaise collée blended with minced lettuce, and
garnished with chopped red bell peppers.

Swedish Canapés
A general term for rye bread canapés, toasted and untoasted, spread
with anchovy butter, topped with various ingredients—anchovies, smoked
salmon, herring, eggs, lobster, shrimp, oysters, ham, and so forth—and
attractively decorated.

Tartar Canapés
Square or rectangular rye bread (untoasted) spread with butter, topped
with ground lean beef seasoned with salt and pepper, and garnished with
chopped onions and gherkins.

Turbigo Canapés
Crouton spread with butter, topped with chopped shrimp, coated with
seasoned tomato purée, and garnished with diced pickles and diced cooked
celery root.
286 Self-Instructional Material

Unit-6
Véron Canapés Advanced Cookery

Square pumpernickel crouton spread with horseradish butter, edged

with a mixture of chopped egg yolks and chopped parsley, and topped with Notes
very thin slices of Bayonne ham.

Westphalian Ham Canapés

Crouton spread with horseradish butter, topped with a thin slice of dry-
cured ham, and glazed with aspic.

Windsor Canapés
Crouton spread with chicken paste mixed with chopped tongue, ham,
and dry mustard, garnished with gherkins and capers, and glazed with
aspic.

CANAPÉ – FROM A DIFFERENT VIEW POINT

A canapé or canape (French for canopy and known in Italy as tartine) is a
small, prepared and usually decorative food, held in the fingers and often
eaten in one bite. Because they are often served during cocktail hours, it is
often desired that a canapé be either salty or spicy, in order to encourage
guests to drink more. A canapé may also be referred to as finger food,
although not all finger food are canapés. Crackers or small slices of bread
or toast or puff pastry, cut into various shapes, serve as the base for savory
butters or pastes, often topped with a “canopy” of such savory foods as
meat, cheese, fish, caviar, foie gras, purees or relish.
Traditionally, canapés are made from stale white bread, cut in thin
slices and then shaped with a cutter or knife. Shapes might include circles,
rings, squares, strips or triangles. These pieces of bread are then prepared
by deep frying, sautéeing, or toasting. The foods are sometimes highly
processed and decoratively applied (i.e. piped) to the base with a pastry
bag. Decorative garnishes are then applied. The canapés are usually served
on a canapé tray and eaten from small canapé plates. The technical
composition of a canapè consists of a base, i.e., the bread or pancake, a
spread, a main item, and a garnish. The spread traditionally is either a
compound butter or a flavored cream cheese. Common garnishes can range
from finely chopped vegetables, scallions, and herbs to caviar or truffle oil.

Vol-au-vent
A Vol-au-vent (French for “windblown” to describe its lightness) is a
small hollow case of puff pastry. A round opening is cut in the top and
the pastry cut out for the opening is replaced as a lid after the case is filled.
Vol-au-vents can accommodate various fillings, such as mushrooms, prawns,
fruit, or cheese, but they are almost always savory.
Self-Instructional Material 287

Unit-6
Advanced Food & Beverage Barquette
Production –II
Barquettes are tiny bits of puff pastry in the shape of boats which are
Notes filled with various savory fillings which are then baked or broiled.

Smörgåsbord
Smörgåsbord is a Swedish cold table entree whose many specialities
have been the origin of several common items in the usual array of canapés,
such as smoked and fresh fish, gravlax, and various caviars.

Zacuscã
Zacuscã is a vegetable spread very popular in Romania. Similar spreads
are found in other countries throughout, or bordering, the Balkans.

Recipe
The main ingredients are roasted eggplant or cooked beans, roasted red
peppers (belonging to a local cultivar called “gogosari”) and chopped onion.
In North America “gogosari” equate with pimento peppers and are available
in farmer markets late in the summer. Some add tomatoes, mushrooms,
carrots, beans, or celery. Other ingredients are also added according to taste,
including spices. Every cook seems to have his/her own recipe.
Traditionally, a family will cook a large quantity of it after the fall harvest
and preserve it in sterilized jars.
It used to be a popular winter backup, when food was scarce before
1989. To this day, it is considered very tasty and it can be eaten as a relish
or spread, typically on bread. It is said to improve in taste after some
months of maturing but must be used within days of opening. Although
traditionally prepared at home, it is also commercially available. Some
Bulgarian and Middle Eastern brand-names are available in the United
States.

CLASSICAL SANDWICHES

Tea Sandwich
A tea sandwich is a small prepared sandwich meant to be eaten at
afternoon teatime to stave off hunger until the main meal.
The tea sandwich may take a number of different forms, but should
be easy to handle, and should be capable of being eaten in two bites. It
may be a long, narrow sandwich, a triangular half-sandwich, or a small
biscuit. It may also be cut into other decorative shapes with a cookie cutter.
The bread is traditionally white, thinly sliced, and buttered. The bread
crust is cut away cleanly from the sandwich after the sandwich has been
prepared but before serving. Modern bread variations might include wheat,
pumpernickel, or rye bread.
288 Self-Instructional Material

Unit-6
 Fillings are light, and are “dainty” or “delicate” in proportion to the Advanced Cookery
amount of bread. Spreads might include cream cheese or mayonnaise
mixtures, and the sandwiches often feature fresh vegetables such as Notes
radishes, cucumber, asparagus, or watercress. The cucumber tea sandwich
in particular is considered the quintessential tea sandwich. Other popular
tea sandwich fillings include pimento cheese, smoked salmon, fruit jam,
curried chicken, and egg salad.

Cucumber Sandwich
The traditional cucumber sandwich is composed of paper-thin slices of
cucumber placed between two slices of lightly buttered white bread.
As it is usually considered a delicate food, the bread is sliced as thinly
as possible. The peel of the cucumber is either removed or scored
lengthwise with a fork before the cucumber is sliced, and the slices of
cucumber are dried gently with a paper towel before use. The slices of
bread are carefully buttered all the way to the edges and the slices of
cucumber placed in the sandwich just before serving in order to prevent
the sandwich from becoming damp and thus losing its freshness. A few
drops of lemon juice may be dashed on the cucumber slices, if desired. The
crusts of the bread are cut away cleanly and the sandwich sliced diagonally
twice, creating four small triangular tea sandwiches.
The traditional cucumber sandwich is of British origin. Modern variants
(largely of American origin) exist, involving cream cheese, chopped dill or
spices, brown bread, salmon, and even bread with crusts left intact. One
specific American variant includes benedictine, a green soft spread based
on cucumbers and cream cheese. British cucumber sandwich purists
conventionally frown on these variants and many would not consider the
modern variants to be variants at all, but simply a different sandwich.
Cucumber sandwiches are most often served for a light snack or at
afternoon tea, a formal light meal served sometime in the late afternoon
or early evening before the main supper. In addition, cucumber sandwiches
are supposed to be served in the tea break at club cricket matches in
England. Due to English influence on Indian culture, in India, cucumber
sandwiches are popular during cricket matches and weekend picnics. the
Indian variant is flavoured with green chutney, and sometimes contains
slices of boiled potatoes. In the United States, benedictine cucumber
sandwiches are frequently served at outdoor gatherings during summer
months as an hors d’oeuvre.
Because of cucumber’s cooling nature, cucumber sandwiches are often
eaten in the summer months or in warmer climates, such as in parts of
India.
Cucumber sandwiches contain little protein and so are generally not
considered sustaining enough to take a place at a full meal. This is
deliberate; cucumber sandwiches have historically been associated with the
Self-Instructional Material 289

Unit-6
Advanced Food & Beverage Victorian era upper classes of the United Kingdom, whose members were
Production –II largely at leisure and who, therefore, could afford to consume foods with
Notes little nutritive value.
The popularity of the cucumber sandwich reached its upper-class zenith
in the Edwardian era, when cheap labour and plentiful coal enabled
cucumbers to be produced in hotbeds under glass through most of the year.
With the declining popularity of tea as a meal in the United Kingdom,
largely a result of the increasing proportion of women working outside the
home, there was a corresponding decline in the popularity of cucumber
sandwiches, but they are still frequently served at teas, luncheons, and
gatherings. They are now increasingly popular in the UK due to the hotter
and longer summers, and the range of variants of accompaniments from
take-away sources (e.g., supermarkets etc.) is large, hence they are a popular
lunchtime snack for workers. Most English cricket clubs supply malt vinegar
and ground pepper to dash inside the sandwich and this is the simplest
form commonly used in England.

Club Sandwich
A club sandwich, also called a clubhouse sandwich, is a type of
sandwich sometimes served as a double decker version is usually cut into
quarters and are often held together by toothpicks, cocktail sticks or satay
sticks. The traditional club ingredients are chicken, bacon, lettuce and
tomato. The sandwich is usually served on toasted bread but untoasted
bread can be used. Ham is sometimes substitued for bacon, and turkey
sometimes for chicken. The sandwich eaten with knife and fork is a meal
by itself and may be accompanied by milkshakes, juices or lemon tea.

Origin
It will not surprise any who know how frequently most excellent
things are born of necessity to know that the club sandwich originated
through accident. A man, arrived at his home one night after the family
and servants had retired, and being hungry, sought the pantry and the ice
chest in search of something to eat. There were remnants of many things
in the source of supplies, but no one thing that seemed to be present in
sufficient abundance to satisfy his appetite. So he toasted a couple of slices
of bread. Then he looked for butter but found mayonnaise, some bacon and
some piece of chicken. These he put together on a slice of toast and found
in a tomato to complement all the ingredients. Then he capped his
composition with a second slice of toast, ate and was happy. The name club
was given to it through its adoption by a club of which the originator was
a member.

290 Self-Instructional Material

Unit-6