WEEK 8 (PRODUCE MAYONNAISE,MUSTARD,RELISH,COLD SAUCE AND DRESSING)

For week 8 we have learn about produce mayonnaise,mustard,relish,cold sauce and dressing.The chef has divided us into five groups. For mayonnaise each one must make mayonnaise. And for the mustard, relish, cold sauce and dressing each group must do one. After all we do platting.

MAYONNAISE

History

The word mayonnaise was not used for a dressing before the start of the 19th century. The earliest reference appears to be by Alexandre Viard (1806), who however never quite gives a recipe for the dressing itself. At that point, the sauce was made with aspic or jelly, rather than an egg emulsion. 

INGREDIENTS

 √ 1 large egg yolk

√ 1 1/2 teaspoons fresh lemon juice

√ 1 teaspoon white wine vinegar

√ 1/4 teaspoon Dijon mustard

√ 1/2 teaspoon salt plus more to taste

√ 3/4 cup canola oil, divided

METHODS

• Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. 

• Whisk until blended and bright yellow, about 30 seconds.

1. • Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes.
2. • Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). 
3. • Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.
4. 

RELISH

A relish is a cooked and pickled product, made of chopped vegetable or fruit as a food item typically used as a condiment, in particular to enhance a staple.
INGREDIENTS
- hot dog
- burger

- onion

- vinegar

- salt

- sugar

METHODS

cooked, pickled condiments for plain foods

MUSTARD

Mustard is a condiment made from the seeds of a mustard plant white mustard yellow mustard or black mustard.The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The taste of mustard ranges from sweet to spicy.

PICTURE

ASSIGNMENT 1 (INDIVIDUAL ASSIGNMENT)

SUBJECT CODE: TDC 121 GARDE MANGER

ASSIGNMENT 1: INDIVIDUAL ASSIGNMENT

LECTURER'S NAME: KHAIRUL AZMI BIN KHAIRUDDIN

SEMESTER: MAY 2017

TITLE: SALADS 

INTRODUCTION

The chef told us to do the individual assignment 1. we are require to follow the guidelines that has been given to us. the title for assignment 1 is salads. A salad is a dish consisting of a mixture of small pieces of food, usually featuring vegetables. They are typically served at room temperature or chilled, with notable exceptions such as south German potato salad which is served warm. Salads may contain virtually any type of ready-to-eat food. Garden salads use a base of leafy greens like lettuce, arugula, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, tuna salad, fattoush, Greek salad, and Japanese sōmen salad (a noodle-based salad). The sauce used to flavor a salad is commonly called a salad dressing; well-known types include ranch, Thousand Island, and vinaigrette.

1) DEFINITION OF SALADS

1. The definition of salad is a single food or a mixture of foods accompanied or bound by a dressing. A salad can contain meat,grains,nuts or cheese and contain no lettuce. It can be an appetizer entree side dish or dessert. The color texture and flavor should compliment each other.
2. 
   
3. 2)TYPES OF SALADS

• APPETIZER SALAD - appetizer salads should stimulate the appetite with tangy, flavorful dressings and look good and appetizer salad should not be too filling. The attractive  arrangements and garnish are important.
• ACCOMPANIMENT SALAD - salad serve with the main course and serve the same function of other side dishes(vegetable and starches) also must be harmonious with the rest of the meal. The light and flavorful, not too rich. The heavy salad macaroni or potatoes are less appropriate.
• MAIN COURSE SALAD - The cold plates are popular with lucheon and diet conscious customers. They should be large enough to be a full meal and contain sufficient protein and they should offer variety and a balanced meal in terms of flavors, textures and color.
• DESSERT SALAD - The dessert salad usually sweet and may contain with fruits, sweetend gelatin,nuts and cream.

3)PRESENTATION STYLE OF SALADS

1) TALL - when making a salad, think tall. Tall could mean piling leafy greens in a high, airy pile. It can also mean a ramekin or bowl that is taller than it is wide. It can also include putting a wonderful Apple Waldorf Salad in a tall glass. 

2) WIDE - With salads, using a big plate helps them spread out wide so you get a lot of "goodies" on the top. This can be good for a platter that you are serving at a party and also for a fun presentation, too. In this particular arrangement for our Spring Salad, we chose a large square platter and topped our salad with fruits and toasted nuts.

3) PATTERNS - in this Fruit Yogurt Salad, we have used a spiral pattern. But you can also line things up diagonally, horizontally or even in a scattered fashion.

4) FRAMED- it is good to frame your salad with chips, lettuce, tomatoes, etc. In this Taco Crunch Salad, just 5 chips (less than half of  a serving) make the taco salad more appetizing and provide a contrasting crunch and toasted corn flavor.
5) FANS - if you fan veggies over the top you get an interesting look as we did with this Asian Slaw. We used snow peas but you could fan thinly sliced veggies like carrots or bell peppers, too.
6) CASCADE - this Pasta Shrimp Salad, made with whole heat penne, cascades off the greens - the greens are shredded finely.
7) CITRUS - I believe that a small wedge of lemon, lime or an orange that is squeezed over a salad adds a lot of flavor without adding sodium and fat. See the salad above - the tiny squeezable bits of lemon are meant to go with the Shrimp Pasta Salad.
8) DRIZZLE - this technique is used over and over in cooking and desserts - you drizzle the sauce over the top in a fine stream as we have done with the balsamic vinegar glaze over this Spinach Walnut Salad. Balsamic vinegar glazes are growing in popularity and available in almost any grocery store. You can also drizzle any dressing.
9) COLOR - fruits and vegetables add the most wonderful colors so use lots of them to balance color and flavor. Consider using a Japanese mandolin to finely shave the vegetables so they are more palatable, like we did with the carrots and candy cane beets in this fresh salad. 
10) MOLDS - this is always fun with couscous in our Lemon Couscous Salad - you mold it in a scoop or bowl and invert it onto the plate. Molding adds a precise shape and it looks more enticing to eat a carefully molded grain versus spilling it all over the plate. This method would also work with tabouleh, quinoa, or rice.



4)TYPES OF SALADS AND RECIPE

APPETIZER SALADS

GREEK APPETIZER SALAD

INGREDIENTS

√ 8 oz. green beans

√ 3 sm. zucchini, cut into 1/2 inch slices

√ 1 sm. cauliflower, separated

√ 1/2 c. olive or veg. oil

√ 1/4 c. lemon juice

√ Cherry tomatoes, cut in half

Lettuce leaves

√ 1 tsp. salt

√ 1/2 tsp. sugar

√ 1/2 tsp. dried oregano leaves

√ 1 clove garlic, finely chopped

√ 1 sm. onion, sliced and separated into rings

Ripe olives

DIRECTIONS

1. Heat 1 inch salted water to boiling in 3 quart saucepan. Add beans; cover and simmer 5 minutes. 

2. Add zucchini and cauliflower. Heat to boiling; reduce heat. Cover and cook just until tender, about 5 minutes. Drain. Place vegetables in shallow glass or plastic dish.

3. Mix oil, lemon juice, salt, sugar, oregano and garlic; pour over vegetables. Cover and refrigerate, spooning marinade over vegetables occasionally, at least 2 hours. 

4. Remove vegetables to lettuce with slotted spoon. Garnish with onion rings, top with cherry tomatoes and olives.

ACCOMPANIMENT SALAD 

CAPRESE PASTA SALADS

INGREDIENTS

√ 16 ounces rotini 

√ 8 ounces grape tomatoes 

√ 8 ounces mozzarella cheese

√ 1/2 cups basil 

√ 1/4 cups pesto

√ 3 tablespoons olive oil

√ 2 tablespoons balsamic vinaigrette

√ salt

√ Pepper

DIRECTIONS

In a large bowl, combine all ingredients and mix well. Cover and chill until ready to serve.




MAIN COURSE SALAS
Butter-Lettuce Salad with Egg and Potatoes

INGREDIENTS

• √ 1 pound baby (golf-ball-size) potatoes
• √ Coarse salt and freshly ground pepper
• √ 8 ounces sugar snap peas, trimmed and halved on the bias
• √ 1 pound white or green asparagus (peeled, if white), tough stems trimmed, cut into 2-inch pieces
• √ 1 stick unsalted butter
• √ 2 tablespoons fresh lemon juice (from 1 lemon)
• √ 1/4 teaspoon sugar
• √ 1 to 2 heads butter lettuce, such as Boston or Bibb, leaves separated, large ones torn into 2-inch pieces (about 12 ounces)
• √ 4 large eggs, fried
• √ 1/4 cup snipped fresh chives (from 1 bunch), for serving

DIRECTIONS 

1. Cover potatoes with 2 inches of water in a pot and bring to a boil; add salt. Cook until potatoes are easily pierced with the tip of a sharp knife, about 10 minutes. 
2. Remove with a slotted spoon. Add snap peas and asparagus to pot, and boil until crisp-tender, about 2 minutes; drain. Slice potatoes into 1/4-inch-thick rounds.
3. Melt butter in a saucepan. Remove from heat and whisk in lemon juice and sugar; season with salt and pepper. 
4. Divide lettuce and vegetables among 4 plates. Drizzle with warm dressing, and top each with an egg. Season with salt and pepper; sprinkle with chives.

DESSERT SALADS

Cherry Walnut Fluff Salad 

√ 1 (21 ounce) can cherry filling

√ 1 (14 ounce) can sweetened condensed milk

√ 1 (20 ounce) can crushed pineapple, drained

√ 1 (8 ounce) cool whip, thawed

√ 1 1/2 cups miniature marshmallows

√ 1 cup chopped walnuts

DIRECTIONS

1. In a large mixing bowl, mix together the cherry filing, condensed milk, crushed pineapple, marshmallows and walnuts.

2. Add in the cool whip and mix well to combine all the ingredients.

3. Cover and refrigerate for a minimum 2 hours before serving.

CONCLUSION

The conclusions on the assignment I have made I understand what a salad is. And lots of salads that i have learn from this assignment. Especially the type of salad and the recipe of each salad. I hope I can make home samples.

WEEK 7(FUNDAMENTALS OF USING GALATINES ANS MOUSSES)

This week we will go to the week 7 for garde manger class. For this week 7 we will learn how to create galatine and learn about galatine. galatines is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape. Since deboning poultry is thought of as difficult and time-consuming, this is a rather elaborate dish, which is often lavishly decorated, hence its name, connoting a presentation at table that is galant, or urbane and sophisticated. In the later nineteenth century the technique's origin was already attributed to the chef of the marquis de Brancas. (The preparation is not always luxurious: Evelyn Waugh in his novel Men at Arms mentions "a kind of drab galantine which Guy seemed to remember, but without relish, from his school-days during the First World War". In the Middle Ages, the term galauntine or galantyne, perhaps with the same connotations of gallantry, referred instead to any of several sauces made from powdered galangal root, usually made from bread crumbs with other ingredients, such as powdered cinnamon, strained and seasoned with salt and pepper. The dish was sometimes boiled or simmered before or after straining, and sometimes left uncooked, depending on the recipe. The sauce was used with fish and eels and also with geese and venison.

During the Siege of Leningrad in 1941–1942, the authorities created galantine from 2,000 tons of mutton guts that had been found in the seaport, and later, calfskin, to feed the starving residents of Leningrad.

TYPE OF GALATINES

Galantines are made mainly from emulsified meats from poultry, however many other versions of this charcuterie product include other types of meat as well as fish. The most common type of galantine is made from: 

- chicken

- duck

- turkey

- pheasant 

- geese

• METHODS
• <Bone chicken - your butcher will do this for you, just give him a little notice>
• 
• <Genourously season the inside of the chicken with salt and pepper. Set aside>

<In a large bowl, combine pork mince, chorizo, olives, paprika, parsley, basil and garlic>

• <Arrange the stuffing length ways along the inside of the chicken>

• <Roll the chicken around the stuffing. Fasten with a skewer and tie with butchers twine>

• <Roast in a preheated oven at 160C for about an 1 hour or until core temperature of chicken reaches 72C>
• 
• <Rest for 10-15mins before carving>

CONCLUSION

The conclusion is that I am happy because I can learn to make galatine today. I know how much I want to do it. I hope someday I can do this at home.

WEEK 6(SKILLS OF PREPARING PATE AND TERRINES)

In class today we have learn about chicken terrines. We are require to follow the steps that chef give to us. Terrines is a most commonly refers to a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients. Terrines are usually served cold or at room temperature. Most terrines contain a large amount of fat as well as pork, although it is often not the main ingredient; many terrines are made with typical French game meat, such as deer and boar. The word is also, though less commonly, used to refer to other foods cooked or served in the eponymous dish.

CHICKEN TERRINE

The preparing chicken terrine is very easy to make. we must mixed all the ingredients neat and nice,wrapped and boil it.

INGREDIENTS

√ Chicken breast – 500gm

{Debone and Fine chopped}

√ Parsley  – 1 no

{Fine chopped}

√ Red capsicum  – 1 no

{Brunoised}

√ Onion  – 1 no

{Brunoised}

√ White eggs – 2 nos

√ Spring onion  – 1 no

{Slice}

√ French Bread – 3 slices

√ Garlic  – 2 no

{Minced}

√ Salt and Pepper

Method:

1.Preheat the oven for about 10 minutes. While that, slice the French bread and bake it in the oven.

2.Add the finely chopped chicken breast into the bowl and mixed it with the garlic and onion. 

3. Add the remaining ingredients one by one while mixing it (we use bare hands to mix the ingredients), which is adding the parsley, spring onion and the white eggs. Add the red capsicum lastly and mix all of them well together.

4. Cover the dish with a lid or with foil and place in a deep baking tin.

5. Place the mixed ingredients on the aluminium foil. Wrapped them into a cylinder shape nicely and tied the edges so that it will secure the ingredients inside.The picture below will show how it is done.

6) Poached or boil the chicken terrine for about.

7) When the boiling is done, take it out and unwrapped the terrine.

8. Cut or slices them and place into a plate together with the baked bread. Decorate it with sliced tomatoes and coral leaves.


CHICKEN TERRINE

CONCLUSION

The conclusion is, we are happy because can make the chicken terrine properly and beautiful. We also happy because can learn how to make chicken terrine at homa. We can use this recipe to use .