Revision

1. Revision Lesson 27 & 28.

2. Revision Semester 1 Lesson 1 to 14.

3. 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.

4. 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

5. 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

6. 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

7. 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)

8. 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 which has a name. Shelf life of dried pasta can be up to 2 years if it is correctly stored. Pasta can be found in different colors and flavors from suppliers and can be freshly produced . It is widely used in menus.

9. Rice In its original form rice is as are all cereals a wild form of grass , which over the years has been hybridized and was cultivated to give high yields and more stable plant form.

10. Considerations when planning menus • Competition • be aware of any competition in the locality , including prices and quality . As a result it may be wiser to produce a menu quite different. Location • study the area in which your establishment is situated and the potential target market of customers. • Analyze • the type of people you are planning to cater for , e.g . Office workers in the city.

11. Considerations when planning menus • Outdoor catering • are there are opportunities for outdoor catering or take away food. • Estimated customer spend per head • Modern trends in food fashions • should be considered alongside popular traditional dishes . Decide the range of dishes to be offered and the pricing structure.

12. Considerations when planning menus • Space and equipment in the kitchens • this will influence the composition of the menu e.g. overloading use of deep frying pan , salamanders and steamers. • Number and Capabilities of staff over stretched staff can easily reduce the standard of production envisaged.

13. Considerations when planning menus • Availability of supplies and suppliers • seasonal foods and storage space Food Allergies • Religious Restrictions • Cost Factor Costing is essential for the success of compiling any menu it is crucial if an establishment is to be profitable. Modern computer techniques can analyze cost swiftly and daily.

14. Meat • Meat is animal flesh that is eaten as food • Humans are omnivorous and have hunted and killed animals for meat since prehistoric times • The advent of civilization allowed the domestication of animals such as chickens, sheep, pigs and cattle, and eventually their use in meat production on an industrial scale. • Meat is mainly composed of water, protein and fatand is usually eaten together with other food. • Certain meat can be eaten raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways

15. Lamb & Mutton Lamb is a sheep under one year old. Slaughtered when the animal is between 4-6 months Lamb is Classified as ‘Red’ meat & should be cooked ‘Pink’ (57°C) Prime lamb is the top quality group of lamb and is slaughtered 2-5 months Generally fed grass (by grazing in pastures) The whole Carcass weights approximately 16kg

16. Lamb & Mutton Mutton is sheep that is over 1 year old Mutton is slaughtered from 20 months to 2½ years. Mutton flesh has a deeper reddish colour with some substantial surface fat, has a much tougher texture and stronger flavour . Mutton carcass weight is approximately 25kg Main Producers China, European Union, Australia, New Zeeland, Argentina , Chile

17. Pork • Pork is Classified as ‘White Meat” which must always be well cooked. • This is done so that the parasites in the form of a worm called ‘trichinae’ are destroyed by heat. • The internal core temperature of cooked pork must be in the range of 73°C to 75°C • Quality Points • Lean meat should be pale pink, firm and finely textured. • Fat should be white, firm, smooth and not excessive. • Bones should be small, fine and pinkish. • Skin (rind) should be smooth

18. Bacon & Ham • Bacon is produced from pork, from a specific pig which is reared for the production of bacon, because its shape and size yielding economic bacon joints. The flesh must be cured .The curing process consists of rubbing & covering with salt (dry) then smoking , or by soaking in brine solution (wet) which can be followed by smoking. The approximate weight of a whole side of bacon is 30kg. • Ham are produced from the hind leg of the pork, cured • (dry or wet ) either smoked or hung to dry and mature in flavour

19. Beef • Beef comes from an animal which is slaughtered when between 18 to 21 months old. • This makes it the most matured of all farm bred animals which normally average 1 year. • What happens to slaughtering of beef ? After slaughtering of beef is hanged for 14 days at a temperature of 1°C and a relative humidity of 85% . • This hanging is the longest on beef as it is the longest survivor of all breeds.

20. Veal Veal is young baby beef, originally most top quality veal came from Holland but as Dutch methods of production are now used extensively in Britain , supplies of home-produced veal welfare are available all year round

21. Veal – Milk fed • Calf's that are raised indoors in stalls and feed almost exclusively on milk. • Since milk contains very little iron, the flesh of the animals remains a very light, whitish shade of pink. • The calves are slaughtered at the age of 4 - 5 months with the carcase weighting 48 to 50 kg • Milk-fed veal has firmer flesh, but it is still very tender and delicate texture and flavour .

22. Veal – Grain fed Grain-fed veal comes from calves that feed on milk until the age of 6 - 8 weeks. • At this point, the calves are removed from their stalls and placed in a fattening pen where they feed on grains hay and feed pellets. • Slaughtered at the age of 6 to 8 months, when they weight is approximately 100 kg. • Since grain-fed animals consume relatively large amounts of iron, their flesh is more dark pinkish, also has a somewhat stronger flavour and is slightly less tender exclusively on milk. • Since milk contains very little iron, the flesh of the animals remains a very light, whitish shade of pink. The calves are slaughtered at the age of 4 - 5 months with the carcase weighting 48 to 50 kg • Milk-fed veal has firmer flesh, but it is still very tender and delicate texture and flavour .

23. Game • Game is the name given to certain wild birds and animals which are eaten ; there are two kinds of game and these are: • Feathered & Furred • Food Value As it is less fatty than poultry or meat , game is easily digested , with the exception of water fowl , which has an oily flesh. Game is useful for building and repairing body tissues and for energy. Storage Hanging is essential for all game . It drains the flesh of blood and begins the process of disintegration which is vital to make the flesh soft and edible , and also to develop flavour.

24. Poultry • The term in its general sense is applied to all domestic fowl bred for food and eggs. So the general term applies to ; • Turkeys Chicken Geese Ducks Fowls Pigeons When the word VOLAILLE appears on the menu it applies only to chicken. Quality Points The package should be undamaged. No signs of Freezer burns & a bird should have a plump breast. The breast bone should be pliable , in mature bird the cartilage of the breast bone will eventually become solid bone.

25. Revision-Semester 2 Lessons 15 to 28

26. Fish • Nutrition • Fish is another source of protein • White fish contains less than 2% fat therefore easily digested and less fattening • Oily fish contains up to 18% fat and is a protective food but less digestible because of this high fat content • Oily fish are a better source of Vitamin A & D which are found in the flesh • Shellfish is as equally nutritive as fish but less digestible because of it’s course fibers

27. Fish • Types of Fish • Fish are classified into two main categories • Oily Fish • This fish contain an oily flesh usually recognized because of their colored texture . • Herrings Mackerel Salmon

28. Fish-Round • White Fish : subdivided into round( whiting, cod , hake ) or flat fish ( plaice , sole or turbot) Round Fish

29. Fish • Quality • This is the most crucial point in the buying of fish . • What are the indications of a good quality Fish?. • I am sure that everyone has experienced the lumping of bad fish some time or another , it requires the following tips to overcome this problem.

30. Fish • The eyes should be bright & full , translucent and not sunken. • The gills are bright red in color-Scales , if any should be in their plenty.

31. Fish • There should be no unpleasant smell , not fishy but a smell of the sea • Sea Slime present but not sticky. • When buying in bulk especially the fish in season , some hawkers will tend to slip a few of the previous year frozen stuff with the fresh ones so do not just judge the four top ones those will definitely be the nicest , dig deep into the box and check scrupulously.

32. Herbs & Spices • Fine Herbs • This is a Mixture of fresh herbs , usually Chervil, Tarragon , and Parsley , which is referred to in many Classical Cookery Recipes

33. Herbs & Spices Parsleyis the most commonly used herb worldwide. Its leaves are used always freshly chopped with all kind of savory dishes. Its stems are also used, in stocks and in bouquet garni. Celeryis also a commonly used herb especially in Maltese cookery which its stem is used in many local recipes. Its root (CELERIAC) is also used. Basilis one of the most commonly used herbs in the Mediterranean and it is normally used in Salads and in Pasta sauces but today it is also used with other dishes including sweets ice creams and sorbets. It is the main ingredient of the famous Pesto.

34. Herbs & Spices • Marjoram is a herb from the Oregano family but it is used differently as it is used mainly with fish dishes and fish soups especially with our Aljotta. • Rosemaryis a herb which has a very strong flavor so one has to use it in moderation. It is mainly used with roast chicken, Potatoes and with Lamb. • Thyme is used in Bouquet Garni, soups, sauces, marinades and stuffing. Wild thyme is widely grown in Malta and was used with roasts. Note it is now protected.

35. Herbs & Spices • As spices are concentrated in flavor , they should be used sparingly , otherwise they can make foods unpalatable . Most spices are grown in India , Africa , The West Indies and the Far East.

36. Herbs & Spices • All Spice or Pimento • This so called because the flavor is like a blend of Cloves, Cinnamon and Nutmeg . • It is mainly used in Sauces , Sausages , Cakes , Fruit Pies and Milk Pudding.

37. Vegetarians Lacto-ovo-vegetarian: excludes meat, fish and poultry; allows milk and eggs. Lacto-vegetarian: allows milk, not eggs. Ovo-vegetarian: allows eggs, not milk. Pesco-vegetarian: excludes meat and poultry; allows fish.

38. Vegetarians • Pollo-vegetarian: • excludes meat; allows poultry • Semi- or demi-vegetarian: • avoids eating meat, but does eat occasionally, eats fish • Fruitarian: • excludes food of animal origin and cereals and pulses; allows fruit, nuts and olive oil

39. Vegetarians Pure vegetarian: excludes any food of animal origin, e.g. milk; sometimes excludes honey; allows any food of plant origin, e.g. nuts, vegetables, cereals. Macrobiotic veganism: excludes any food of animal origin, allows fish & shellfish, whole grains, beans & nuts. Raw veganism: excludes all food of animal origin,and suitable foods not cooked above 46°C, allows raw vegetables, fruits, nuts, plant oils, sea vegetables & weeds.

40. Vegetarians Vegans No meat, fish or other products that come directly from the killing an animal or products that from and by animals, such as animal meats, fats and gelatine. No dairy products such as cow’s milk, cheese, yoghurt; goat and buffalo milk. No eggs or foods containing eggs No honey.

41. Pates Terrines & Galantines • Pates Terrines • & • Galantines • types-cooking-presentation-storage

42. Cheeses • Cheese is made from milk protein coagulated by an enzyme e.g. Rennet (an animal product) . • For vegetarian Cheese a non- animal enzyme is used. Cheese is made worldwide from cows , ewes or goats’ milk and it takes approximately 5 litres ( 9 pints ) of milk to produce 1/2kg (1lb ) of Cheese. There are many hundreds of varieties ; most countries manufacture their own special cheeses.

43. Catering Establishments Boutique Hotels 2 Star Hotels 3 Star Hotels 4 Star Hotels 5 Star Hotels 6 Star Hotels 7 Star Hotels Fast food restaurants Pizzerias Trattorias Steak Houses Sushi Restaurants Fine Dining Restaurants Take aways

44. Healthy Eating • The most frequently cited method of controlling weight is trying to eat less at mealtimes. • The majority of adults report that they are either fairly or very physically active. • Morbidly obese adults are significantly less likely than adults of a healthy weight to consider themselves physically active. • Time is the most commonly cited barrier to participation in physical activity.

45. Healthy Eating • Incentives may be successful in encouraging children to make healthier food choices at school. • Interventions focusing on personal and social factors may be helpful in bringing about behavior change. • The majority of children consider themselves to be about the right weight.

46. Healthy Eating • Food intake needs to provide the vitamins, minerals, protein and fiber the body requires, without too much saturated fats, sugar and salt. • The Health authorities recommend that all individuals should consume a diet that contains the Plenty of starchy foods made out of • Rice (Wild or Brown) • Bread (whole grain) • Pasta (whole grain) • Potatoes

47. Healthy Eating • Plenty of fruit and Vegetables. • At least 5 portions a day • Some protein rich foods, such as meat, fish, eggs, beans and non-dairy sources of protein such as nuts and pulses • Some milk and dairy, choosing reduced-fat versions or eating smaller amounts of full-fat versions or eating them less often. • Just a little saturated fat & sugar & salt • (very minimum amounts)

48. Kitchen Structure & Design • Kitchens must be designed so that they can be easily managed. • The management must have easy access to the areas under their control and have good visibility in the areas which have to be supervised. • Large operations should work on separate work floors, for reasons of efficiency and hygiene.

49. Kitchen Structure & Design • Product – raw materials to finished product. • Personnel – how people move within the kitchen; for example, staff working in dirty areas (areas of contamination) should not enter areas of finished product, or where blast chilling is taking place. • Containers/Equipment/Utensils – equipment should, where possible, be separated out, into specific process areas. • Refuse – refuse must be kept separated and should not pass into other areas in order to get to its storage destination.

50. Kitchen Structure & Design Each section should be subdivided into high risk and contaminated sections. High risk food is that which during the process is likely to be easily contaminated. Contaminated food is that which is contaminated on arrival before processing: unprepared vegetables, raw meat. Back tracking and cross over of materials and product must be avoided