food and beverage

Canapé

Baron

Canapé

Ritchie

Canapé Quo

Vadis

Canapé Nina

Canapé

Charlemagne

Angels on horseback

Garnished with slices of fried mushrooms, grilled bacon and poached bone marrow.

Creamed Haddock, garnished with slices of hard boiled eggs.

Grilled roes garnished with small mushroom heads

Half small grilled tomato, garnished with mushroom head and a pickled walnut

Garnish with shrimps bound with a curry sauce

Shucked oysters wrapped in bacon, though sometimes scallops are used in place of the oysters. This is then baked in the oven and quite often served on toast.

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Devils on Contains a pitted prune (dates are sometimes horseback used) stuffed with mango chutney and wrapped in

bacon. This is then baked in the oven and quite often served on toast, with watercress. Hot pepper sauce is often added.

12.4.3 Croutes

These are shaped pieces of bread approximately¼inch thick shallow fried.

12.4.4 Tartlettes (Round) or Barquettes (Oval)

These are normally made from unsweetened shortcrust

pastry.

Charles V Soft roes mixed with butter, covered with cheese soufflé mixture and baked in the oven.

Favorite Filled with cheese soufflé mixture and slices of truffle. Garnished with slices of crayfish tails or prawns.

Haddock Filled with diced haddock bound with a curry sauce, sprinkled with breadcrumbs and cooked au gratin.

12.4.5 Bouchées

These are small puff pastry cases. A small edition of a vol-au- vent. They have various fillings: shrimp, lobster, prawn and haddock.

Indieene Filled with curried shrimps and chutney

Omelettes Two / three egg omelettes with various flavours such as mushroom, spinach, sardine, anchovy, haddock, cheeses etc.

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12.6 LET US SUM UP

Savoury food has a salty or spicy flavour rather than a sweet one. The savoury course of a meal may have meat o r fish and vegetables. On the lunch and dinner menu, the savoury is generally served as an alternative to a sweet. The term savouries covers a range of items served either as: savoury course, cocktail savouries, sandwiches and small items.

There are eight main types savoury, viz. savouries using a sauce, grilled items, shallow fried items, shallow poached items, scrambled eggs, short pastry items, savoury soufflés and puff pastry items. Some of the popular savoury dishes include welsh rarebit, buck rabbit, moelle on toast, haddock on toast, anchovies on toast, sardines on toast, roes on toast.

Canapés are small, decorative pieces of bread that are topped with a savory garnish such as anchovy, cheese or some type of spread. Canapé types include canapé baron, canapé ritchie, canapé quo vadis, canapé nina, canapé Charlemagne, and angles on Blackhorse.

Croutes are shaped pieces of bread. Some of the examples are croute derby, croute Windsor, croute dianeand , scotch wookock. Tartlettes (Round) or Barquettes (Oval) are normally made from unsweetened shortcrust pastry. Example: Favoite and haddock. Bouchées are small puff pastry cases. Example: Indieene an omelettes. Flan are made from unsweetened shortcrust pastry. Example: quiche Lorraine. Soufflés are made in soufflé dishes.

The correct cutlery and flatware should be laid before serving and the necessary accompaniments are all on the table before service commences.

12.7 LESSON END ACTIVITY

1.Visit nearby restaurants and study their list of savouries offered to the guests.

12.8 KEY WORDS

Canapé A cracker or a small, thin piece of bread or toast spread with cheese, meat, or relish and served as an appetizer

Croutes French for " crust," croûte generally describes a thick, hollowed-out slice of bread (usually toasted) that is filled with food

Barquettes Small boat-shaped pastry cases, used for savoury or sweet mixtures

Bouchées Small open pastry case (vol au vent) filled with chopped meat, game, or fish, served hot with a thick sauce.

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The development of ice harvesting and the invention of the insulated icehouse in the nineteenth century made ice more accessible to the general public. The hand-cranked ice cream freezer was first developed by Nancy Johnson in 1846. Ice was readily available from large warehouses in that era, so ice cream became a treat that could be enjoyed by almost anyone, not just the rich.

The business slowly evolved for the next few decades. Manufacturing methods and ingredients improved, while refrigeration technology became cheaper and more efficient. By the 1920s, home refrigerators and freezers became more common, which gave the ice cream industry another boost.

13.2 ICE CREAM

Ice cream is a frozen dessert made from dairy products,

cooling to prevent large ice crystals from forming, which results in a smoothly textured ice cream. These ingredients, along with air incorporated during the stirring process (technically called overrun), make up ice cream.

Although the term "ice cream" is sometimes used to mean frozen desserts and snacks in general, frozen custard, frozen yogurt, sorbet, gelato, and other similar products are sometimes informally called ice cream.

Ice cream comes in a wide variety of flavors, often with additives such as chocolate flakes or chips, ribbons of sauce such as caramel or chocolate, nuts, fruit, and small candies / sweets. Some of the most popular ice cream flavors are vanilla, chocolate, strawberry, and Neapolitan (a combination of the three). Many people also enjoy ice cream sundaes, which often have ice cream, hot fudge, nuts, whipped cream, maraschino cherries or a variety of other toppings. Other toppings include cookie crumbs, butterscotch, sprinkles, banana sauce, marshmallows or different varieties of candy.

Ice cream is generally served as a chilled product. It may also be found in dishes where the coldness of the ice cream is used as a temperature contrast, for example, as a topping on warm desserts, or even in fried ice cream. Some commercial institutions such as creameries specialize in serving ice cream and products that are related.

13.3 ICE CREAM PRODUCTION

Today’s ice creams are made by slowly churning a mixture of milk or cream, eggs, sugar, and flavorings (such as fruit, chocolate, or nuts) at freezing temperatures until the mixture transforms into a smoothly textured mass of tiny ice crystals. There are two basic varieties of ice cream:

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i)French-style or custard-based: These types of ice cream are very rich and smooth. They are made by incorporating egg yolks and sugar into cream and/or milk before churning.

ii)Philadelphia-style: This ice cream contains no eggs and is made simply by mixing together milk or cream with sugar. This process yields a less rich ice cream that is firmer and chewier than French-style ice cream.

13.4TYPES OF ICE CREAM

The following are the standard ice cream commonly

Ice Cream

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