Food Production Important Topics

 

1. Cuts of Vegetables

  • Julienne: Thin strips (like matchsticks).
  • Brunoise: Very small cubes.
  • Chiffonade: Fine shreds of leafy vegetables.
  • Mince: Very small pieces.
  • Dice: Small cubes.
  • Baton: Thick strips (like sticks).

2. Classification of Vegetables and Fruits

  • Leafy Vegetables: Spinach, lettuce.
  • Root Vegetables: Carrot, beetroot.
  • Tubers: Potato, sweet potato.
  • Fruits: Tomato, cucumber.
  • Citrus Fruits: Orange, lemon.
  • Berries: Strawberries, blueberries.

3. Salad & Salad Dressings

  • Types of Salad:
    • Green Salad: Lettuce, spinach.
    • Fruit Salad: Mixed fruits.
    • Pasta Salad: Cooked pasta with vegetables.
  • Dressings:
    • Vinaigrette: Oil + vinegar.
    • Mayonnaise: Creamy sauce.
    • Yogurt: Healthy, light option.

Salad Names

**1. Caesar Salad: Romaine lettuce with Caesar dressing, croutons, and Parmesan cheese. **2. Greek Salad: Cucumbers, tomatoes, olives, feta cheese, and onions. **3. Cobb Salad: Mixed greens with bacon, chicken, eggs, avocado, and blue cheese. **4. Caprese Salad: Tomatoes, mozzarella cheese, basil, and balsamic vinegar. **5. Nicoise Salad: Tuna, potatoes, green beans, olives, and eggs.

4. Marinations & Marinades

  • Marination: Soaking food in a liquid mix to add flavor.
  • Marinades Ingredients:
    • Acid: Lemon juice, vinegar.
    • Oil: Olive oil.
    • Spices/Herbs: Salt, pepper, garlic.

5. Classification of Meat, Egg, and Dishes

  • Meat:
    • Red Meat: Beef, lamb.
    • White Meat: Chicken, fish.
  • Egg:
    • Boiled: Cooked in water.
    • Fried: Cooked in oil.
  • Dishes: Omelet, curry,Boiled egg, scrambled egg, fried egg, omelet, poached egg.
  • Pulses: Lentils, beans.
  • Milk Products: Cheese(Cheddar, Mozzarella, Parmesan, Brie, Gouda, Feta, Swiss, Blue Cheese.),  yogurt.

6. Garnishes & Accompaniments

  • Garnishes: Small items to decorate food

Coriander Leaves – Used in Chicken Curry.

Lemon Wedge – Served with Grilled Fish.

Parsley – Common with Pasta.

Fried Onions – Topper for Biryani.

Mint Leaves – Used in Lamb Kebabs.

  • Accompaniments: Extra food served with main dish (bread, salad).

Chicken Curry – Served with Rice or Naan.

Grilled Fish – Paired with Steamed Vegetables.

Pasta – Accompanied by Garlic Bread.

Biryani – Served with Raita.

Lamb Kebabs – Enjoyed with Green Chutney.

7. Culinary Terms

  • Blanch: Quick boil and cool.
  • Sauté: Cook in little oil.
  • Simmer: Cook slowly in liquid.
  • Grill: Cook over direct heat.

8. Indian Garnishes & Pastes

  • Garnishes:
    • Coriander: Common garnish for Indian dishes.
    • Fried Onions: For biryani.
  • Pastes:
    • Ginger-Garlic Paste: For curry base.
    • Tomato Paste: Adds flavor to gravy.

9. Indian Thickening Agents

  • Gram Flour (Besan): Used in curries.
  • Yogurt: For creamy texture.
  • Coconut Milk: For richness in South Indian dishes.

10. Indian Spices and Herbs

  • Spices: Dried parts of plants (like seeds, roots, or bark) used to add flavor and aroma to dishes.

Spices: Cumin, turmeric, coriander, paprika, cinnamon, cardamom, cloves, black pepper, chili powder, nutmeg.

  • Herbs: Fresh or dried leaves of plants used to enhance flavor in cooking.

Herbs: Basil, thyme, rosemary, oregano, mint.

11. Indian States and Their Cuisines

  • Punjab: Punjabi cuisine
    Dishes: Butter Chicken, Palak Paneer, Chole Bhature
    Key Ingredients:

    • Ghee
    • Paneer
    • Lentils
    • Spices (cumin, coriander)
  • Gujarat: Gujarati cuisine
    Dishes: Dhokla, Thepla, Undhiyu
    Key Ingredients:

    • Gram flour
    • Yogurt
    • Spices (turmeric, mustard seeds)
  • Rajasthan: Rajasthani cuisine
    Dishes: Dal Baati Churma, Gatte Ki Sabzi, Laal Maas
    Key Ingredients:

    • Gram flour
    • Yogurt
    • Dried red chilies
    • Spices (cumin, coriander)
  • Tamil Nadu: Tamil cuisine
    Dishes: Dosai, Idli, Sambar
    Key Ingredients:

    • Rice
    • Lentils
    • Curry leaves
    • Mustard seeds
  • Kerala: Keralite cuisine
    Dishes: Kerala Sadya, Appam, Fish Curry
    Key Ingredients:

    • Coconut
    • Curry leaves
    • Tamarind
    • Spices (black pepper, cardamom)
  • West Bengal: Bengali cuisine
    Dishes: Machher Jhol, Aloo Posto, Mishti Doi
    Key Ingredients:

    • Rice
    • Mustard oil
    • Poppy seeds
    • Spices (nigella, turmeric)
  • Maharashtra: Maharashtrian cuisine
    Dishes: Puran Poli, Vada Pav, Misal Pav
    Key Ingredients:

    • Rice
    • Jaggery
    • Lentils
    • Spices (turmeric, coriander)
  • Uttar Pradesh: Awadhi cuisine
    Dishes: Kebabs, Biryani, Chaat
    Key Ingredients:

    • Basmati rice
    • Yogurt
    • Spices (saffron, cardamom)
  • Andhra Pradesh: Andhra cuisine
    Dishes: Hyderabadi Biryani, Gongura Pachadi, Pesarattu
    Key Ingredients:

    • Rice
    • Green chilies
    • Tamarind
    • Spices (mustard seeds, fenugreek)
  • Karnataka: Kannada cuisine
    Dishes: Rava Idli, Bisi Bele Bath, Mysore Pak
    Key Ingredients:

    • Rice
    • Lentils
    • Jaggery
    • Spices (cumin, coriander)

12. International Cuisines

  • Italian Cuisine
    Dishes: Pizza Margherita, Spaghetti Carbonara, Lasagna
    Key Ingredients:

    • Tomatoes
    • Garlic
    • Basil
    • Olive oil
    • Parmesan cheese
  • French Cuisine
    Dishes: Coq au Vin, Ratatouille, Croissant
    Key Ingredients:

    • Butter
    • Cream
    • Garlic
    • Herbs (thyme, rosemary)
    • Wine
  • Mexican Cuisine
    Dishes: Tacos, Enchiladas, Guacamole
    Key Ingredients:

    • Corn
    • Beans
    • Avocado
    • Chili peppers
    • Lime
  • Chinese Cuisine
    Dishes: Sweet and Sour Chicken, Fried Rice, Dumplings
    Key Ingredients:

    • Soy sauce
    • Ginger
    • Garlic
    • Green onions
    • Sesame oil
  • Japanese Cuisine
    Dishes: Sushi, Ramen, Tempura
    Key Ingredients:

    • Rice
    • Soy sauce
    • Seaweed (nori)
    • Wasabi
    • Mirin
  • Thai Cuisine
    Dishes: Pad Thai, Tom Yum Soup, Green Curry
    Key Ingredients:

    • Lemongrass
    • Coconut milk
    • Fish sauce
    • Thai basil
    • Chilies
  • Greek Cuisine
    Dishes: Moussaka, Greek Salad, Souvlaki
    Key Ingredients:

    • Olive oil
    • Feta cheese
    • Olives
    • Lemon
    • Oregano
  • Indian Cuisine (International)
    Dishes: Chicken Tikka Masala, Biryani, Naan
    Key Ingredients:

    • Spices (cumin, coriander, turmeric)
    • Yogurt
    • Rice
    • Garlic
    • Ginger
  • Spanish Cuisine
    Dishes: Paella, Gazpacho, Tapas
    Key Ingredients:

    • Saffron
    • Olive oil
    • Tomatoes
    • Garlic
    • Bell peppers
  • Turkish Cuisine
    Dishes: Kebab, Baklava, Meze
    Key Ingredients:

    • Lamb
    • Yogurt
    • Nuts (pistachios, walnuts)
    • Olive oil
    • Spices (cumin, paprika)

13. Sauce Making

1. Mother Sauces These are the main sauces from which many other sauces are made. They form the foundation of classical cuisine.

  • Béchamel
    Ingredients: Butter, flour, milk
    Method: Melt butter, add flour to make a roux, gradually whisk in milk, cook until thickened.
    Uses: Lasagna, creamy dishes.
  • Velouté
    Ingredients: Butter, flour, stock (chicken or fish)
    Method: Make a roux with butter and flour, whisk in stock, cook until smooth and thickened.
    Uses: Light, creamy sauces.
  • Espagnole (Brown Sauce)
    Ingredients: Butter, flour, beef or veal stock, tomatoes
    Method: Prepare a brown roux, add stock and tomatoes, simmer and reduce.
    Uses: Rich, deep-flavored sauces.
  • Tomato Sauce
    Ingredients: Tomatoes, onions, garlic, herbs
    Method: Sauté onions and garlic, add tomatoes and herbs, simmer until thickened.
    Uses: Pasta, pizzas.
  • Hollandaise
    Ingredients: Egg yolks, butter, lemon juice
    Method: Whisk egg yolks over a double boiler, slowly add melted butter while whisking, finish with lemon juice.
    Uses: Eggs Benedict, vegetables.

14. Soups and Stocks

1. Stocks Stocks are flavorful liquids made by simmering bones, meat, or vegetables with aromatic ingredients. They form the base for many dishes and sauces.

  • Chicken Stock
    Ingredients: Chicken bones, water, onions, carrots, celery, herbs (thyme, bay leaf)
    Method: Simmer chicken bones with vegetables and herbs for 2-4 hours. Strain and use.
    Uses: Soups, sauces, cooking grains.
  • Beef Stock
    Ingredients: Beef bones, water, onions, carrots, celery, herbs (thyme, bay leaf)
    Method: Roast beef bones, then simmer with vegetables and herbs for 4-6 hours. Strain and use.
    Uses: Rich soups, braises, sauces.
  • Vegetable Stock
    Ingredients: Onions, carrots, celery, garlic, herbs (thyme, bay leaf), water
    Method: Simmer vegetables and herbs in water for 1-2 hours. Strain and use.
    Uses: Vegetarian dishes, soups, sauces.

2. Broths Broths are similar to stocks but are usually lighter and made with meat rather than bones.

  • Chicken Broth
    Ingredients: Chicken meat, water, onions, carrots, celery, herbs
    Method: Simmer chicken meat with vegetables and herbs for 1-2 hours. Strain and use.
    Uses: Light soups, cooking grains.
  • Beef Broth
    Ingredients: Beef meat, water, onions, carrots, celery, herbs
    Method: Simmer beef meat with vegetables and herbs for 1-2 hours. Strain and use.
    Uses: Light soups, stews.

3. Soups Soups are liquid dishes made from a variety of ingredients and can be categorized into clear, cream, and pureed types.

  • Clear Soups
    Examples: Chicken noodle soup, vegetable soup
    Ingredients: Stock or broth, vegetables, meat (optional)
    Method: Simmer ingredients in stock or broth until cooked.
    Technique: Use a clear stock or broth; avoid thickening.
  • Cream Soups
    Examples: Cream of mushroom, cream of tomato
    Ingredients: Base (cream, milk), vegetables, broth or stock
    Method: Cook vegetables, blend with cream and stock, then heat through.
    Technique: Use a roux or thickener for creaminess.
  • Pureed Soups
    Examples: Butternut squash soup, potato leek soup
    Ingredients: Cooked vegetables, broth or stock
    Method: Cook vegetables, blend until smooth, adjust consistency with broth.
    Technique: Blend ingredients to a smooth texture, then season.

4. Tips for Success

  • Clarification: Use egg whites or special filters to clarify stocks if needed.
  • Seasoning: Season soups and stocks as they cook, adjusting flavors at the end.
  • Storage: Cool stocks and soups quickly and refrigerate. They can be frozen for later use.

15. Menu, Nutrition, Allergies, and Special Meals

1. Menu A menu is a list of food and beverage items offered by a restaurant or food service establishment.

  • Types of Menus:
    • À la Carte: Individual items are priced separately.
    • Table d’Hôte: A set menu with a fixed price for a multi-course meal.
    • Buffet: A self-service style where guests serve themselves from a variety of dishes.
    • Prix Fixe: A set menu with a fixed price for a complete meal.
  • Menu Planning:
    • Balance: Include a variety of dishes to provide balanced nutrition.
    • Seasonality: Use seasonal ingredients for better quality and cost efficiency.
    • Variety: Offer a range of options to cater to different tastes and dietary needs.

2. Basic Nutrition Basic nutrition involves understanding the essential nutrients needed for a healthy diet.

  • Macronutrients:
    • Carbohydrates: Provide energy (e.g., rice, bread, pasta).
    • Proteins: Build and repair tissues (e.g., meat, beans, nuts).
    • Fats: Provide energy and support cell function (e.g., oils, avocados).
  • Micronutrients:
    • Vitamins: Essential for various bodily functions (e.g., Vitamin C for immune function).
    • Minerals: Important for health (e.g., calcium for bones, iron for blood).
  • Water: Essential for hydration and various bodily functions.

3. Allergies Food allergies are immune system responses to certain proteins in foods.

  • Common Allergens:
    • Peanuts: Can cause severe allergic reactions.
    • Shellfish: Includes shrimp, crab, and lobster.
    • Dairy: Includes milk, cheese, and yogurt.
    • Gluten: Found in wheat, barley, and rye.
  • Management:
    • Labeling: Clearly label allergens in menu items.
    • Cross-Contamination: Prevent cross-contact with allergens in the kitchen.
    • Communication: Inform staff and guests about allergen information.

4. Special Meals Special meals are designed to meet specific dietary needs or preferences.

  • Dietary Restrictions:
    • Vegetarian: Excludes meat and sometimes animal products (e.g., lacto-ovo vegetarian).
    • Vegan: Excludes all animal products, including dairy and eggs.
    • Gluten-Free: Avoids gluten-containing grains (e.g., wheat, barley).
  • Health Conditions:
    • Diabetic: Focuses on low sugar and balanced carbohydrate intake.
    • Low-Sodium: Reduces salt to manage blood pressure or heart conditions.
    • Low-FODMAP: Reduces certain carbohydrates to alleviate digestive issues.
  • Religious and Cultural:
    • Kosher: Follows Jewish dietary laws.
    • Halal: Follows Islamic dietary laws.

16. Types of Pasta and Shapes

1. Types of Pasta

  • Spaghetti: Long, thin, cylindrical pasta.
  • Fettuccine: Flat, wide noodles.
  • Penne: Short, tube-shaped pasta.
  • Fusilli: Spiral or corkscrew-shaped pasta.
  • Ravioli: Stuffed pasta with various fillings.

2. Pasta Shapes

  • Linguine: Thin, flat pasta similar to fettuccine but narrower.
  • Tagliatelle: Long, flat ribbons of pasta, wider than fettuccine.
  • Macaroni: Small, curved tube-shaped pasta.
  • Orzo: Rice-shaped pasta.
  • Farfalle: Bow-tie-shaped pasta.
Open chat
1
Powered by Joinchat
Hi,
How can we assist you ?