Unit 1 LARDER

Larder, Garde Manger, Cold kitchen

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

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

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

1.   The storage of all perishable raw food items which needs a storage temperature of minus-18 degree C.

2.The storage of all prepared and cooked items like cold appetizers, cold meats, cold sauces, salads etc. and all cold items found on the Menu.

In order for the Larder to function properly it is essential that the Larder is separate from the hot Kitchen and is located in a cool place but not very far. It must be well lit, airy and well ventilated; it must be sufficiently spacious for staff to carry out their duties in a hygienic and efficient manner. And it must be equipped with the necessary fittings, plant and machinery, tools, etc. in accordance with the and / or quality of work.

Sub-Sections of the Larder Kitchen

Its main responsibility is to cater to the requirements of the Hot Kitchen for raw materials such as fish fillets, steaks, etc, and to supply the finished products as required by the Room Service, Buffets, Banquets, etc, for all cold dishes.

The Sections of the Larder can be divided depending on the volume of work into:-

1         BUTCHERY.

2         FISH MONGERY.

3         HORS D‟OEUVRE / COLD SAUCES.

4         SALADS.

5         COLD BUFFETS.

6         And MASALAS in the Indian context.

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

The following products are produced:-

1.        Gelatine products:

·         Aspic

·         Mouses, Mousseline

·         Colees

·         Chaufroid sauces

·         Cold soups

    2.      Marinated Products:

·     Salad

 ·     Brines and Cures

 ·     Pickled products

 ·     Smoked Products

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

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

·      Ice carvings

·         Tallow sculpture

·     Salt dough sculpture

·        Fruit and vegetable displays

·         Pastillage

·         Jelly logos

·     Thermocol displays

5.       Cold Hors d’oeuvres

         6.       Sandwiches

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

LARDER EQUIPMENT

Large or heavy duty equipment

*        Buffalo Chopper or bowl chopper

*        Mincing machine

*        Bone saw machine

*        Gravity slicer or meat slicer

*        Vegetable processor

*        Dough mixer

*        Vacuum packing machine

*        Sandwich counter

*        Hanging rail system.

*        Sausage stuffer

*        Smoking machines

*        Grinding machine

*        Refrigerator

*        Walk in

*        Steel work tables

*        Weighing scale

*        Salamander

*        Butcher‟s blocks

*        Fish kettle

*        Steam kettle

Tools and small equipment

*        Zester

*        Channeller

*        Can and bottle openers

*        Corer

*        Pitters

*        Egg slicer

*        Mandolin slicer

*        Butcher‟s chopper and cleavers

*        Boning knife

*        Filleting knife

*        Oyster knife

*        Buntz knife or wavy knife

*        Cheese knife

*        Mezzaluna or mincing knife

*        Sieves

*        Chinois

*        Pie moulds

*        Terrine moulds

*        Trauchelard

*        Larding needles

*        Trussing needles

*        Perissienne scoops

*        Steak hammer

*        Meat thermometers

*        Brining syringe & pump

Duties and responsibilities of the Chef Garde Manger.

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

Essentials of Larder Control.

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

Skills required by the Chef Garde Manger

The techniques required for preparing pâtés, terrines, sausage and cheeses are the particular domain of the Garde Manger. A skilled Chef must possess a broad base of culinary skills, those directly related to handling basic cold food preparation as well as those required to handle / prepare hot food items, like roasting, poaching, simmering, etc., of meat, poultry, fish, game, vegetables, grains, legumes, etc,.

Because the skills are so broad and varied, this is a highly specialized job and lucrative too. The Chef Garde Manger besides being an excellent cook is also an artist.

LARDER- TERMS.

Al dente:

Firm not soft or mushy, to the bite, refers mainly to vegetables and pasta. Italian expression “to the tooth”. Correct degree of cooking pasta and vegetables.
Antioxidants:
Fats can be protected against the rapid development of rancidity by the addition of antioxidants and has become an important commercial practice..Some of the important antioxidants are:

1)    B.H.A.- Butylated hydroxyanisole.

2)    B.H.T.- Butylated hydroxytolune
3) T.B.H.Q.-

Antipasta:

Italian hors d'oeuvres.

Attereau:

- a hot hors d‟oeuvre consisting of various raw or cooked ingredients that are threaded on to a skewer, dipped in a reduced sauce, coated with bread crumbs and fried.

*The name attereau is also given to Burgundian specialty consisting of minced meat and ground liver and neck of pork, wrapped in a caul, shaped like large balls, they are baked in an earthenware dish and served cold.

*May also be a hot dessert made with fruit and pastry, dipped in custard mixture, coated with breadcrumbs and deep- fried.

Avgolemono:

Greek soup made from chicken stock, egg and lemon juice.

Aspic:

Many authors believe this word was derived from “ASP” a serpent who‟s icy

coldness recalls that of a jelly or from the Greek word “Aspis” which means a shield. It is reduced clarified stock to the point of a jelly so that it solidifies when cold.

Bagna cauda:

A hot dip, which is a specialty of Piedmont, in northern Italy. It is a festival dish dating back to the 16^th century. A puree is made using olive oil with a little butter, pounded garlic and anchovy fillets heated for some time and served like a fondue- not as a meal but as a snack.

B.H.A.- Butylated Hydroxyanisole.

Used as an antioxidant and preservative in many foods containing fat or oil. The foods in which it is used may be, potato chips processed meats, cereal products, biscuits, ice-creams and shortenings.

Baked Alaska:

A classical dessert consisting of ice-cream on a sponge cake base, covered with meringue and browned in an oven

Balsamic Vinegar:

It takes its name from “balsamic” meaning health giving. It is a traditional product of the province of Modena in Italy and is the authentic standard authorizer.

-          The Must from specially cultivated grapes is fermented and acidificated for a year, then it is reduced by slow simmering to half or one third its volume.

-          This sets off on its long slow journey from youthful zest to sumptuous maturity – siphoned from one container into another in a “batteria” of barrels of decreasing size, each made from different woods which add its own aromas to slowly concentrating liquid.

-       This traditionally takes place under the roof tops of homes in the region from the “Este” palace in the centre of Modena where the ducal acetia flourished in the 18^th century to the attics of ordinary families. Here the extremes of temperatures and climate contribute to the maturing process as the Aceto Balsamico concentrates by evaporation during the stifling summer heat and matures during the cold clammy winters. The densely perfumed  brew needs to be used with respect for its qualities. A small dose in a liqueur glass makes a fine after dinner digestive, reminding us of its medicinal use in the past, and hence its name.

Barding:

Thin slices of pork or bacon fat which are placed around Joints of meat, some game birds & poultry, before roasting to prevent them from drying out in the heat of the oven. Bards are also

used as a lining for Pates, and lining the inside of a pie crust. The bards are usually removed before serving.

Ballonttine:

A hot or cold dish based on meat, poultry, game birds or fish in aspic. The flesh is boned, stuffed, rolled and tied up with a string, usually wrapped in muslin cloth then braised or poached.

Barquette:

A small boat shaped tart made of short crust pastry or puff pastry baked blind and then filled with savoury or sweet filling.

Baste:

The term for lightly moistening of food like meat/fish, that is being cooked in an oven or in a pot or under a grill. It also denotes spooning melted fat or cooking juices over the joint, it may be repeated several times till the food is cooked.

Beurre Manie:

Equal parts of raw butter and refined flour mixed to a smooth paste.

Beurre Noir:

Butter heated till dark brown and flavoured with vinegar.

Beurre Noisette:

Butter heated till light brown and flavoured with vinegar.

Birds’ Nest (Nids d’hirondelle)

Nest built by the salangane, a type of Chinese Swallow which produce edible nests. Just before the breeding season the birs feed on gelatinous seaweed, which makes their salivary glands secrete a thick glutinous saliva with which they construct their nests. Used in traditional Vietnamese and Chinese cookery. This preparation is very nutritious.

Bitoke

A dish made with minced lean beef moulded into a flat, oval or round shape. Introduced into French cookery by Russian emigrants.

Black Pudding

A savoury sausage consisting of seasoned pig‟s blood and fat stuffed in a casing. The black pudding is said to have been invented by Aphtonite, acook of ancient Greek. Fried or grilled it is traditionally served with apples or mashed potatoes.

Blini

A small thick savoury pancake made with leavened batter that contains both wheat flour and buckwheat flour. In Russian cookery bilinis are served with soured cream and melted butter as an accompaniment to caviar and smoked fish.

Bombe glacée

A frozen dessert made from a bombe mixture consisting of 32egg yolks: 1 ltr, of milk: 1ltr, of cream; often enriched with various ingredients and frozen in a mould. The dessert was named after the spherical mould in which it is used to be made. Traditionally bombe moulds are filled with two different mixtures, the bottom and sides of the mould are lined with a layer of plain ice-cream, a fruit ice or sorbet, the inside then filled with the chosen bombe mixture. The mould is clamped and frozen. To serve the bombe, it is turned on a serving dish and may be decorated with crystallised fruits, jam, nuts, whipped cream, etc.

Botvinya

A cold sweet and sour soup from Russia made from beetroot leaves, spinach and sorrel. It is garnished with cucumber and small pieces of fish.

Bouquet Garni

A selection of aromatic plants used to flavour a sauce or stock. They are usually tied together in a small bundle in muslin cloth, to prevent them from dispersing in the liquid and are removed before serving. A bouquet garni usually consists of parsley, thyme, bay leaf, celery, leek, cloves, pepper corns, sage, etc,.

Braising

Browning joints of meat, poultry, game or fish by sauting in hot fat and then cooking them in liquid as in stewing.

Brain

French for brain is Cervelle.

Bratwurst

A fine German uncured sausage.

Brochette

A large slightly flattened skewer made from cast iron or Stainless steel on which pieces of meat, vegetables, etc., are threaded for cooking over charcoal or under a grill. Preparations cooked in this way are also known as brochette.

Caillette

A small flat sausage made of minced pork meat and green vegetable baked in an oven and eaten hot or cold, is a speciality of South France.

Caldo Verde

A Portuguese national soup made with olive oil, potatoes and curly cabbage. It is garnished with slices of garlic, sausage and is served with maize bread and red wine.

Carbonade

A Flemish speciality made of slices of beef that are browned and then cooked with onions and beer. The word comes from Latin “carbonata”. The name is also given to broiled pork chops as well as to certain beef stews with red wine prepared in south of France.

Carotene

Orange pigment found in orange/yellow coloured fruits and vegetables.

Caul also known as crépine in French.

A thin membrane veined with fat that encloses the stomach of animals, e.g. Pig. The caul is soaked in water to soften it and make it easier to handle, it is used to wrap around sausage meat to produce a type of sausage known as Crépinettes.

Chapelure

Dried breadcrumbs.

Chaudfroid

A dish that is prepared as a hot dish, but served cold. They may be pieces of meat, poultry, fish or game, coated with chaudfroid sauce and glazed with aspic. Part of a cold Buffet or entree.

Choucroute or Sauerkraut

Cabbage preserved in brine and vinegar, German cuisine, has a sour flavour.

Chtchi or tschy or stschy

Russian soup consisting of sauerkraut, brisket of beef,duck or chicken, bacon and smoked sausage topped with sour cream.

Chemise

A French culinary term meaning to coat or line the bottom and sides of a mould with something to prevent the food from adhering to the container and enabling it to be turned out easily.

Cloute

To stud with cloves, etc.

Chorizo

A long dry Spanish sausage flavoured with red pepper and garlic. The best known chorizo is from Jabugo in Andalusia. Used in stews, cocido or paella.

Chowder

A term first used in North America in the 1730‟s and represents a hearty American cream soup made from fish/shellfish and vegetables usually containing milk and mashed potatoes and served with cream crackers and cheese, the most famous being „clam chowder‟.

Chipolota

A small, fresh sausage about 2 cm. in diameter made with medium or coarsely chopped sausage meat enclosed in natural sheep‟s intestine. It may be eaten fried or grilled.

Chiplota garnish

The garnish used for game, poultry, meat or eggs, consisting of braised chestnuts, pearl onions, glazed carrot, sautéed mushrooms, bacon and fried chipolata sausages.

Chiodnik

An iced soup of Polish origin, common in several Slavonic countries. The word means refreshment. This soup is made with sorrel, beetroot leaves and cucumber puree, thickened with wheat semolina flavoured with fennel and tarragon, and garnished with various ingredients such as hard boiled eggs, crayfish and freshly diced cucumber.

Chinoise

A conical strainer with a handle, also known as china cap.

choron

Béarnaise sauce + concentrated tomato sauce.

Clamart

Any of the various dishes that include green peas either whole or in a purée, named after a district in theHauts-de-Siene. The garnish comprises of tartlets or artichoke bottoms filled with green peas.

Clear meat

A mixture of ground meat, egg white, vinegar and flavouring ingredients used to clarify consommé.

Colle

A French term for gelatine, that has been softened in water, ready to dissolve, -- also applied to melted aspic.

Concorde

A garnish for large joints of meat, consisting of creamed potatoes, trimmed and glazed new carrots and peas sautéed in butter.

Confit

A piece of pork, goose, duck or turkey cooked in its own fat to preserve it.

Contre fillet or faux fillet of tenderloin

Part of beef sirloin which has been deboned and trimmed.

Coppa

Italian or Corsican charcuterie made by deboning and trimming loin of pork, seasoning and marinating it with garlic and red wine. It is then rolled out and tied in a section of gut. The Coppa is first braised and eaten before it dries out and becomes hard. The word means “nape of the neck”.

Cornichon

A variety of cucumber with small elongenated fruits are picked when still unripe and pickled in vinegar as a condiment. It is used as an accompaniment for cold meats, boiled dishes, pastrami, pâtés, terrines and dishes using aspic.

Coulis

A thick puree made of cooked and seasoned shellfish, vegetables or fruits. It may be used to enhance the flavour of a sauce, it may, itself, be used as a sauce or it may be used as an ingredient in a soup e.g. Bisques.

Fruit coulis are sauces made with ripe or cooked fruits and served as an accompaniments to hot or cold desserts, including ice-cream.

Crème fraiche

Fresh cream to which lactic acid bacteria culture has been added, which thickens the cream and gives it a slightly sharp but not sour flavour.

Cromesqui or Kromesky

A hot hors-d‟oeuvre of Polish origin, which is made by binding a salpicon with a thick sauce and when cold it is cut into rectangles and dusted with flour. These are then wrapped in a thin savoury pancake or caul before being dipped in batter and deep fried. They may also be made with a sweet salpicon.

Croquembouche

A decorative cone shaped dessert constructed from balls of choux pastry filled with custard and glazed with caramel or spun sugar, usually placed on a base of nougat.

Darne

A thick, transverse slice of a large round fish cut on the bone. e.g. salmon or tuna.

Daube

A method of braising meat/fish/vegetable/mushroom in red wine stock, the name is derived from Spanish „en daube‟(to braise).

Découpoir

A    small    S.S.    or    G.I.    cutter    that    cuts    decorative    slices    in    the    form    of    a star/trefoil/heart/diamond/spade or leaf from soft foods such as jelly/truffles, etc.

Delice

Neatly folded fillet of a large fish.

Dégorger

A French term, referring to soaking of meat or fish, etc, in cold water to eliminate impurities. It also means sprinkling certain vegetables (e.g. bitter gourd) with salt to draw out excess water and bitter juices.

Dim sum

A Cantonese speciality, consisting of a collection of steamed and fried snacks, e.g. spring rolls, dumplings, etc.

Dodine

A dish of boned, stuffed and braised poultry, similar to ballontine.

Dolma

Refers to Greek/Turkish cuisine where a Vine leaf is stuffed with rice/mince, in place of Vine leaf cabbage or fig leaf may be used.

Du barry

Dishes containing cauliflower, as the foundation ingredient. These dishes were dedicated to Countess du Barry the favourite of King Louis the fifteen.

Duxelles

A basic preparation consisting of chopped onions, mushrooms and shallots sautéed in butter.

Em Baller

A French term, meaning to wrap up an article in Caul or muslin, that is to be poached or stewed in stock.

Entrecote (rib steak)

A piece of prime quality Beef which should be cut from between two ribs.

Escalope

Same as Scallop, a thin slice of white meat.

Falafel

Spicy, Middle Eastern food consisting of chickpeas, onions and spices rolled into small balls and fried in oil.

Feuilleté

Puff or flaky pastry shaped into fingers or triangles filled or garnished with cheese, ham, seafood, etc. May be served hot or cold as an entrée.

Filet mignon

Filet mignon(French for “cute fillet” or dainty fillet)is a steak cut of beef taken from the tenderloin.

Forestiére a’ la

A garnish consisting of wild mushroom, potato noisettes or rissoles and bacon.

Frangipane

An almond flavoured pastry cream used in the preparations of various desserts, cakes, pastries, sweet and pancakes. It is made of milk, sugar, refined flour, eggs and butter mixed with ground almond.

Fricadelles

Balls of ground meat(beef or pork or both) which are deep or shallow fried. Of Belgium, German and north France cookery.

Frittata patata

A Spanish egg and potato omelette.

Fumet

A liquid obtained by reducing a stock or cooking liquor that is added to a sauce or stock to enhance its flavour or give it extra body. The word is used for concentrated fish or mushroom stocks.

Ganache

Ganache is a glaze, icing or filling for pastries made from double cream and chocolate.

Godivau

Delicate forcemeat of veal and fat, for making quenelles or to fill a vol-a-vent.

Gougon

Small strips of fish breadcrumb coated and fried.

Gravadlax

A classic Scandinavian dish consisting of thin slices of dried salmon pickled in sugar, salt, pepper, and herbs, especially dill, originates from an ancient method of preserving by burying it in sand for a few days the fish would ferment and become slightly sour. May be served thinly sliced with a slightly sweetened sauce of mustard and dill as an appetizer.

Green bacon

Side of pork only cured.

Guacamole

It is a dip originating in Mexico and consisting of avocado, tomato, onion, lemon juice and spices. It is eaten with totopos or maize chips.

Gum Tragacanth

A reddish or white mucilaginous gum extracted from the genus Astragalus,

Found in Asia and used in the manufacture of stabilizers, emulsifiers and thickeners of the food industry. It prevents the crystallisation of ice-creams and jams.

Haggis

Haggis is a Scottish national dish, a type of a spicy offal sausage. Traditionally consisting of a sheep‟s stomach stuffed with a spicy mixture of the animal‟s heart, liver and lungs minced with onion, oatmeal, suet, spices and salt. The Haggis is poached in stock and served with mashed swede or rutabaga(Swedish turnip).

Ham Hock

The hock is the lower portion of a hog‟s hind leg made up of meat, fat, bone, gristle and connective tissue.

Hongroise à la

Dishes that contain paprika. Of Hungarian origin.

Jardinière

A mixture of vegetables consisting of carrots, peas, turnips and French beans served as a garnish for roast and sautéed meats, etc.

Kottbullar

These are Swedish meatballs, which are part of the smorgasbord table at a Swedish party..

Larding

The process of adding fats to cuts of meat or certain types of fish to provide moistness, whilst it is being cooked in an oven. It consists of threading thin strips of pork fat into a cut of meat with a larding needle.

Leberwurst

Literally liver sausage made with finely ground pork, onions pork liver and seasonings. It is soft and spreadable. A product of Germany.

Lorette

Lorette is a garnish consisting of chicken croquettes, asparagus tips and sliced truffles

Marrons

Chestnuts that have been poached in syrup and then glazed, marron glace as they are known were created during the reign of Louis XIV and sold in the syrup they are cooked.

Meringue

A very light sweet mixture made from sugar and stiffly beaten egg whites that when baked becomes crisp and firm. Invented by a Swiss pastry chef „Galasparini‟ who practised his art in a small town of Meiringen.

Mortadella

A lightly smoked Italian sausage served cold and very thinly sliced as an hors d‟oeuvre, a speciality of Bologna. The recipe dates back to 1484.

Moussaka

A dish common to Turkey, Greece and the Balkans made with slices of aubergine arranged  in layers alternating with minced mutton, onion, tomatoes and cheese, and baked in an oven.

Mousseline

A mousseline is a dish based on meat, shellfish or foie gras(usually puréed) to which whipped cream has been added. It may be any of various mousse like preparations most of which have a large quantity of whipped cream. Mousseline is also denotes a sauce which is hollandaise sauce mixed with whipped cream, it is also known as Chantilly sauce. It is also used to describe the paste or forcemeat used to make fish or meat balls.

Nage

An aromatic court bouillon in which crayfish or lobsters are cooked.

Nesselrode

A name given to various cooked dishes and pastries all containing chestnut purée, dedicated to Count Nesselrode, the 19^th century Russian diplomat who negotiated the treaty of Paris after the Crimean war.

Nougat

A sweetmeat made from sugar, honey and nuts.

Oven spring

The rapid rise or increase in size in a loaf of bread during the first few minutes of baking.

Over run

The increase in volume in an ice-cream mixture due to incorporation of air whilst it is being frozen.

Paella

A traditional Spanish preparation made from rice cooked with vegetables, chicken, shellfish, etc. Its name is derived from the container in which it is prepared. Originated in the district of Valencia, its three basic ingredients are rice, saffron and olive oil. Garnish may include vegetables like French beans, peas, red peppers and artichoke and meats like chicken, rabbit, duck, lobster, prawns, squids and chorizo.

Pan-bagnat

A speciality of Nice, France consisting of a kind of sandwich sprinkled with olive oil and filled with onion, anchovy, celery, black ripe olives, etc.

Panini

An Italian sandwich made with very white bread brushed with olive oil and filled with crudités, charcuterie, etc.

En Papillote

A small decorative paper frill used to garnish the bone end of a lamb, veal or chicken drumstick. It also means cut of meat or fish baked in a wrapping of grease proof paper or non stick baking parchment or foil.

Pastillage

A paste used in confectionary made from a mixture of icing sugar and gelatine dissolved in water or gum tragacanth and powdered starch. It is kneaded until firm enough to be shaped easily may be coloured and left to dry. Centre pieces may also be made using pastillage.

Paupiette

A thin slice of meat or fish spread with a layer of force meat, and then rolled up into a neat sausage shape, it may be barded or tied with string or secured with toothpicks before being cooked.

Pellicle

The drying operation after raw items are cured in brine is important for a thin glossy skin like sheen will develop on the item that has been dried properly and is known as Pellicle.

Pesto

A cold sauce, from Genoa in Italy Large quantities of basil are ground with garlic, pine nuts and parmesan cheese, olive oil is added gradually to make a bright green aromatic and full flavoured sauce with a thick pouring consistency

Piccata

Describes a small round veal escalope sautéed and served with a spicy lemon and butter sauce. Plombières

An ice-cream made with almond flavoured custard cream and kirsh.

Quenelles

Chicken forcemeat, pea shaped, which may be poached or fried and used as a garnish.

Ramekin

A small round straight sided soufflé dish 8-10 cm. In diameter in oven proof china or glass, it is used to cook and serve individual portions of a variety of hot entrées, small cheese or seafood or fish soufflés. It is equally useful for serving aspics as well as for cold creams and custard. The word is derived from German „rubm‟ a little dish with cream.

Sabayon or Zabaglione

A light foamy dessert of Italian origin made of egg yolks, sugar and marsala wine beaten over hot water until pale and foamy

Salsa

Sauce made from tomatoes, onions, chilli peppers and spices, served with Spanish or Mexican food.

Spatzle

A speciality common to Alsace in France and southern Germany, consisting of small dumpling or noodle made from flour, egg and cream, poached in water or broth then pan fried in butter, and is used to garnish meat dishes and may also be served as an entree.

Stramer max

A type of sandwich in which a bread slice is fried on it is placed sautéed bacon and on the top of the bacon a fried egg is placed, it may be garnished with sprigs of parsley and quarters of tomatoes.

Sundae

A dessert originated in the U. S. A. Consisting of ice cream and fruit coated with jam or syrup and topped with nuts, confectionary and cream. Originally it was reserved for the family on Sundays.

Tammy

Muslin or cheese cloth used as a strainer.

Tempura

Typically Japanese shrimp and vegetable fritter using a light batter made with wheat flour, cold water and eggs. It is traditionally accompanied by a lightly sweetened sauce and a white radish puree sprinkled with ginger.

Tex Mex

A mixture of Texas and Mexican cuisine.

Tofu

Tofu also known as soya bean curd is a soft, cheese like food made by coagulating fresh hot soya milk with a coagulant. It is of Chinese origin and was prepared as early as 2^nd century B. C.

Tournedos

Also known as filet mignon is a small round slice about an inch thick, taken from the heart of the fillet of beef and sautéed or grilled.

Viennoise, à la

Veal escallops coated with egg and bread crumbs, sautéed and served with hard boiled eggs, capers and parsley and a slice of lemon.

Walweska

The name given to fish poached in fumet garnished with a slice of lobster and thinly sliced truffle coated with mornay sauce, finished with lobster butter and glazed in the oven- dedicated to Count Walweska, natural son of Napoleon one.

Washington

A garnish for poached or chicken braised with sweet corn and bound with a very thick cream.

Zakuski

In Russian cooking an assortment of small hot or cold savouries served before a meal as hors d‟oeuvre. Zakuski are larger in size than canapé.

Zampone

An Italian speciality from Modena consisting of a boned and stuffed pig‟s trotter, it may be served hot or cold. It is stuffed with a force meat of pork, green bacon, truffles and seasonings and then cured, smoked, boiled and often served with lentils. A large trotter is called zampone and a small one zampino.

Zingara

Garnish containing paprika and tomato. Zingara means gipsy in Italian. It consists of demi glace and tomato sauce mixed with ham, pickled tounge, mushroom, truffle and paprika served with veal escallops or sautéed chicken.