Revision Lesson 27 & 28. Revision Semester 1

Transcript:Revision Lesson 27 & 28. Revision Semester 1:
Revision Lesson 27 & 28. Revision Semester 1 Lesson 1 to 14. Classification Hors d’oeuvres can be divided in three categories. Singular Hors d’oeuvres Assorted or Variety of Hors d’oeuvres Hot Hors d’oeuvres May be served for luncheons , dinners or functions , suitable as part of a menu, snack or salad. Sandwiches Sandwiches are one of the most varied types of food produced . Definition of a sandwich is a food item such as meat, fish, cheese, and vegetables with is placed between two slices of bread Adopted by nearly in every country worldwide, with each country serving its own regional and traditional ingredients of breads, spreads, fillings and garnishes in their sandwiches. Served as , snacks, light lunches or finger foods Classification of Sandwiches Cold Sandwiches; These are all sandwiches that are made from a variety of foods and breads which are served & eaten cold Hot Sandwiches; Hot sandwiches are served with a hot or warm filling such as meats, fish , cheese or vegetables made from two slices of toasted bread with a variety of fillings which are then toasted in a special sandwich toaster Savories A British custom of serving savoury course, after serving the dessert Traditional savouries include, Welsh Rarebit-Scotch Woodcock-Mushroom on toast- Angels on Horseback. Always served Hot & generally on a slice of toasted bread (croûte) Rarely served nowadays due to healthier eating trends & habits Chef have adapted savouries to be served as Amuse Bouche or finger food for receptions & cocktail parties Canapés Spanish and French word ,meaning couch, diverted to mean food sitting or cushioned on a piece of bread. Bread or pastry can be toasted/cooked or untoasted cut into different shapes Untoasted side spread with butter or mayonnaise Filling, topping or ingredient must be neatly cut, trimmed folded or piped according to the shape so that it will fit neatly on top Individually garnished to give it an attractive and appealing look. (Thin layer of clear aspic is applied to coat, help to preserve and add a shiny finish to the canapés) Pasta Introduction Pasta is made from a strong wheat flour , known as durum flour , made into a dough by the addition of water , olive oil and eggs. There are two main types of pasta , dried or fresh home made . Dried pasta is available in at least 56 different shapes each of