CULINARY TERMS V

#Veloute : A rich. creamy smooth sauce.
#Vermicelli : A very fine pasta.
#Vol-au-uent : Creamed game, meat or fish served in a pastry case.

#Vacherin – A cold dessert consisting of a ring or basket of meringue filled with layers of softened ice-cream and fruit (usually fresh, such as strawberries or peaches, but crystallized (candied) fruits and chestnut puree may also be used), and topped with sweetened whipped cream. Sometimes ice-creams of various flavours are used as the filling instead of fruits.

#Vanilla – The fragrant, slender seed pod, called a ‘bean’, of a climbing orchid. Vanilla is used to flavour creams, sweet sauces, custards, syrups, cakes, and drinks (especially milk-based chocolate drinks). Vanilla beans can be used more than once – they are infused in hot liquid until the desired strength of flavour is reached, then removed, rinsed and dried for further use. Vanilla sugar is made by burying vanilla bean in a jar of sugar – the longer it is left, the stronger the flavour becomes.

The vanilla orchid is native to Central America. The pods are gathered, drenched repeatedly in hot water, and left in the sun to sweat and then dry out. They shrivel, darken and produce a coating of vanillin, the strongly scented crystalline substance which gives vanilla its distinctive aroma and flavour. The finest beans are deep brown, pliable, and covered with a frosting of vanillin. Vanilla essence (a liquid made from the bean which is very powerful and should be used sparingly) and vanilla sugar are also available; imitation vanilla essence is a chemical attempt to synthesize the flavour of true vanilla.

#Victoria Sponge – A sponge cake used as the base for queen cakes, jam sandwich cake and castle pudding. The sponge is named after Queen Victoria, who spent part of each year on the Isle of Wight, where the cake was served regularly at tea parties.

#Vol-au-Vent – A round pastry case of puff pastry filled after baking with chicken, seafood, veal, or mushrooms bound with a creamy sauce. It is served hot as a first course or in bite-sized portions as finger food. The cases should be filled just before serving or the pastry will lose its crispness. The vol-au-vent was created by nineteenth-century Parisian Chef and pastry cook Carême, who wanted a puff pastry first course of such delicacy that ‘it flew away in the wind’. Ready-cooked vol-au-vent cases are available.

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Culinary Terms I

#BNG #BNGKolkata #HotelManagement #Food #CulinaryTerms

#Indienne : A dish served in the Indian manner.
Infusion : The liquid extraction derived from steeping a substance such as coffee. tea.herbs etc..in boiling water.

#Ice-Cream – A frozen dessert made of sweetened cream or rich milk, sometimes thickened with egg or gelatin, variously flavoured and churned while partially frozen until of a smooth consistency. Ice-cream is available commercially in many forms and flavours (include low-fat versions) or it can be made at home. It can be flavoured with vanilla, chocolate, caramel, honey, coffee, spirits, or liqueurs; chopped nuts, pieces of honeycomb or pureed fruit can be stirred through.

A home made ice-cream will freeze harder than commercial one; if too hard, move it from the freezer to the refrigerator half an hour before serving; home made ice-cream is best eaten within 48 hours of being made.

#Ice-cream is descended from the flavoured ices eaten in China some 3000 years ago, the semi-solid iced fruit drinks of ancient Persia (the word ‘sherbet’ comes from sharbia, the Arab word for ‘drink’) and the ice sorbets of the Moghul emperors of the sixteenth century India. Thirteenth-century Venetian traveler Marco Polo returned from China with tales of frozen sweet cream dish; kulfi is an ancient Indian dish made with milk boiled until thick and then frozen. In sixteenth century the Florentine cooks of Catherine de’ Medici, bride of France’s Henri II, introduced the French to the frozen cream confection gelati; it was quickly taken up by fashionable Parisian cafés who served it in small silver bowls. The ice-cream churn invented by American Nancy Johnson in 1846 enabled good quality ice-cream to be made at home; it also made it possible to mass produce ice-cream and sell it commercially. The best ice-cream churns are electric or hand operated with salt and ice placed around the outside of the bucket containing the ice-cream. When the paddle stop, the ice-cream is ready.

#Icing – A sweet coating usually made with icing (confectioners’) sugar and butter, used to decorate cakes and biscuits (cookies).

#IcingSugar (Confectioners’ Sugar) – finely powdered granulated sugar use to make icings and frostings and in confectionery. Icing sugar mixture has a small amount of cornflour added to prevent it from drying out and turning lumpy during storage.

Île Flottante (Floating Island) – A dessert consisting of rich custard topped with an island of baked meringue coated in toffee or caramel. It is some times decorated with crushed praline (a confection of nuts and caramelized sugar) or toasted slivered almonds.

#IrishSodaBread – Bread made with buttermilk or sour milk and leavened with bicarbonate of soda (baking soda). Currants, raisins, and caraway seed are often added. Soda bread is a specialty of Ireland and is baked in homes and bakeries throughout the country.

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Hotel Management Salary

Hotel Management Salary - Average Salary for Hotel / Hospitality Industry - National Salary Data

After completion of a degree or diploma in hotel management, students get in to the hospitality enterprise as a trainee after which be absorbed into more than a few positions after finishing the training [ find more about hotel management course duration]. The entry stage income of a Hotel management graduate will also be around Rs.7000 to Rs.10,000 and might increase with growing experience within the discipline. National Salary Data explains and categorize Hotel Management Salary by job, experience, employer name, city, state and province.

Hotel Management Salary by Job

General Manager, Hotel: Rs 3,475,000
Human Resources (HR) Manager: Rs 6,00,000
Duty Manager: Rs 3,30,000
Executive Assistant:  Rs 5,89,000
Executive Chef :  Rs 1,440,000
Restaurant Manager: Rs 5,00,000
Front Desk Receptionist: Rs 1,35,000

Hotel Management Salary by Years Experience

Less than 1 year:        Rs 3,30,000
1-4 year:        Rs 2,60,000
5-9 years:        Rs 6,00,000
10-19 years:        Rs 9,30,000
20 years or more:    Rs 1,010,000

Hotel Management Salary by Employer Name

The Taj Group of Hotels:  Rs 1,70,000 - Rs 3,200,000
Marriott International, Inc.: Rs 8,40,000
Accor: Rs 9,40,000
ITC Hotels: Rs 4,00,000
Zuri: Rs 3,90,000
Sheraton Hotels & Resorts: Rs 7,30,000
Crowne Plaza Hotels & Resorts: Rs 2,70,000
Hilton Worldwide: Rs 3,60,000
The Oberoi: Rs 7,35,000
Hyatt Hotels: Rs 8,80,000
Starwood Hotels and Resorts Worldwide Inc:    Rs 1,225,000
Radisson: Rs 9,90,000
The Leela: Rs 6,30,000

Hotel Management Salary by City

Mumbai, Maharashtra: Rs 3,60,000
Bangalore, Karnataka: Rs 3,80,000
New Delhi, Delhi : Rs 4,74,000
Chennai, Tamil Nadu: Rs 5,50,000
Hyderabad, Andhra Pradesh: Rs 3,65,000
Pune, Maharashtra: Rs 3,60,000
Delhi: Rs 4,02,000

Hotel Management Salary by State or Province

Maharashtra: Rs 3,66,000
Delhi: Rs 4,24,000
Karnataka: Rs 4,20,000
Tamil Nadu: Rs 4,82,000
Andhra Pradesh: Rs 3,70,000
West Bengal: Rs 6,76,000
Goa: Rs 2,60,000

Students please note that the salaries in different categories mentioned above are only for reference purpose and the same can vary from hotel to hotel.  Salaries for different job profiles in the hotel industry vary as per the experience and expertise of the employee.

Remuneration in hotel management industry differs depending upon the hotel management institute the candidate passed out from, work experience, expertise and ability to manage rough instances. Students that come from excellent hotel management institutes receive establishing cash of Rs 25,000 or more. Similarly, candidates with diploma or certification applications can get salaries opening from Rs 7,000 to 12,000 . Again the revenue package deal differs loads on the size and form of the employment company. Large resort chains offer attractive remuneration and pamper their staff.

Some more details about Hotel management salary package

Students with a hotel management degree or diploma [click for more about hotel management course details] earn varying salaries relying on many special causes. More commonly, the opening revenue for graduates of hotel management degrees is between 1,44,000 and 3,20,000 per yr. Those with a bachelor’s degree in hotel management with less than one year expertise earn a median earnings of 28,000; one to four years expertise 40,000; five to nine years expertise 50,000; 10-19 years expertise 60,000; and two decades or more 80,000.

In distinction, participants with an accomplice degree in hotel management with one to 4 years experience earn a median income of 35,000; 5 to nine years expertise 45,000; 10 to 19 years experience 52,000; and twenty years or extra 70,000. The revenue is extensively influenced by way of region, as more than a few explanations like demand and fee of residing come into play.

Hotel Management salaries vary vastly through distinctive position. General managers of accommodations and lodges are each the most well-known and highest paying positions due to the huge range of recent hotel developments and the need for tremendously expert leaders.

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Burger -Recipes & Types

BURGER

Burger is a type of sandwich consisting of one or more than one patties of ground meat, placed inside sliced breads roll or bun. Burgers can be cooked in various ways, which include frying, barbecuing, & broiling.

Burger is a sandwich consisting of a bun, a cooked beef patty, and often other ingredients such as cheese, onion slices, lettuce,

or condiments. Often used in combination: ex. a cheese burger.

A similar sandwich with a no beef filling. Often used in combination: ex. a crab burger; a tofu burger.

The term "burger" can also be applied to the meat patty on its own, especially in the UK where the term "patty" is rarely used. The term may be prefixed with the type of meat used, as in "turkey bur ger".

A hamburger (also called a beef bur ger, hamburger sandwich, burge r or Hamburg) is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bun. Hamburgers are often served with lettuce, bacon, tomato, onion, pickles, cheese and condiments such as mustard, mayonnaise, ketchup, relish, and green chile.

Various Burger s

1. The Boursin Burge r: Beef-burgers topped with rich garlic and herb boursin cheese [soft creamy cheese], sauteed mushrooms and grilled onions. Served on a brioche bun with lettuce and tomato

2. Black Truffle Cheese Burg er: Beef-burgers topped with black truffle cheese, roasted shallots and truffle-infused sauteed mushrooms. Served on brioche with leaf lettuce and roasted garlic aioli

3. The Cowfish Original: Half-pound all natural Angus beef-burgers served on the guest’s choice of bread

4. Shroomin’ Swiss-Burger: Beef burgers loaded with Swiss cheese and a mouthwatering sauteed mushrooms. Served with roasted garlic aioli, lettuce and tomato on a sesame seed bun

5. The Jalapeno Popper Show-Stopper: Beef-burgers topped with jalapeno-infused cream cheese, jalapeno bacon and fried jalapenos. Served on a brioche bun with jalapeno citrus aioli, lettuce, tomato and fresh sliced jalapenos

6. Frais Beef Burger: Char-grilled prime beef, salad, homemade aioli and tomato relish

7. BBQ: Char-grilled prime beef, smoky BBQ sauce, salad, homemade aioli

8. Hot Chilli Burgers : Char-grilled prime beef, hot chilli sauce, salad, homemade aioli and tomato relish

9. Frais Cheese Burgers : Char-grilled prime beef, melted cheese, salad, homemade aioli and tomato relish

10. Satay Burgers: Char-grilled prime beef, peanut satay sauce, salad, homemade aioli Camembert Cheese Burger Char-grilled prime beef, creamy camembert cheese, salad, homemade aioli and tomato relish

11. Jalapeno Burgers: Char-grilled prime beef, ialapeno. qheririns. mustard, salad, homemade aioli and relish

12. Kiwi Burgers: Char-grilled prime beef, fried egg. beetroot, melted cheese, salad, homemade aioli and tomato relish

13. Bacon and Cheese Burgers: Char-grilled prime beef, bacon, melted cheese, salad, homemade aioli and tomato relish Bacon

14. Avocado Burgers : Char-grilled prime beef, avocado, bacon, salad, homemade aioli

15. Hawaiian Burgers: Char-grilled prime beef, bacon, pineapple, salad, homemade aioli and tomato relish

16. Caramelized Onions Burgers: Char-grilled prime beef, caramelized onions. melted cheese, bacon, salad, aioli

17. Frais Deluxe Burgers: Char-grilled prime beef, beetroot, bacon. fried egg. melted cheese, salad, homemade aioli and tomato relish

18. Frais Chicken Burgers: Char-grilled fresh chicken breast, salad, homemade aioli and tomato relish

19. Satay Chicken Burg ers: Char-grilled fresh chicken breast, peanut satay sauce, salad, homemade aioli

20. Chilli Chicken Burgers: Char-grilled fresh chicken breast, melted cheese, sweet chilli sauce, salad,homemade aioli

21. Bacon and Avocado Chicken: Char-grilled fresh chicken breast, bacon. fresh avocado, salad, homemade aioli Bacon
22. Camembert Chicken Burgers: Char-grilled fresh chicken breast, bacon. creamy camembert cheese, salad, homemade aioli and tomato relish

23. Chicken Deluxe: Char-grilled fresh chicken breast, bacon. melted cheese, pineapple, salad, homemade aioli and tomato relish Brie and Cranberry

24. Chicken Char: grilled fresh chicken breast, melted brie cheese, cranberry sauce, salad, homemade aioli

25. Frais Steak Burger: Char-grilled fresh sirloin steak, salad, homemade aioli and tomato relish

26. Steak and Cheese Burger: Char-grilled fresh sirloin steak, melted cheese, salad, homemade aioli and relish

27. Onions and Cheese Steak Burger: Char-grilled sirloin steak, caramelized onions, melted cheese, salad, homemade aioli

28. Gourmet Vegetarian Burger: Homemade pumpkin pattie, salad, homemade aioli and tomato relish

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Fish –Recipes & Cooking

Fish are vertebrates and have skin and scales, which cover the body and they move with the help of fines. Fish is very much of a food of the nineties, the epitome of modern cooking and eating styles – low in fat, high in protein, rich in minerals and vitamins, quick and easy to prepare and cook, versatile enough to be adapted to suit any occasion.

FIN FISH:

Fin fishes are cold-blooded vertebrates with gills. Fi sh can be divided into various sub-categories according to habitat, shape and flesh type.

1. a) White :- They are mainly flat f ish and the oil presents only in the liver. Most of those are deep sea fis h.
2. b) Oily :- They are mainly round fis h and contained fat all over the body.

SHELL FISH:

1. a) Molluses: - Bivalves: Which have two number of separate cell joint by a membrane. The membrane controls the movement of the shell.
2. b) Crustaceans: - They have a segmented crust like shell, the sense of crustacean does not growth with the fi sh but the cell is divided every year. Exam. - Crabs, prawn etc.

INVERTEBRATES:

Invertebrates are spineless marine animals with no outer shell. They include the squid and octopus family.

How to select fish?

The following points must be looked at the time of selecting fis h-

1. Eyes should be bright.
2. Grills should be red.
3. The tail should be stick.
4. The flesh should be firm and not floppy.
5. The whole body should be covered by full scales.

Preparing fish for cooking:-

Scaling and cleaning:

1. To scale bland side of knife, holding the fi sh by tail, scraps finely from the tail towards the head, wash well and removed any lose of scale.
2. Remove the fins and tail.
3. In case of flat fish cut away the grills and make a small opening in the belly.

Cooking of fish:

Boiling- Fi sh generally boiled in a courtbollion”. The method is suitable for the whole f ish; thick cuts of f ish could also be boiled. Whole fis h clean would be put in courtboilion liquid and boil. The fis h is put into a pen, fill with

courtboilion then boiled. If the fi sh is cooked, then a stewer will easily place in the flesh of fish. Approximate time of boiling of fi sh is 10-15 min. /500gm. of fish.

Steaming:- Place the fi sh in a steamer and sprinkle with salt and pepper, then the water in the steamer must be fast briling with the fire and the fi sh is cooked.

Grilling:- It is a suitable method for various cuts and types of fish is cooked on top of the grill bar use of butter or oil. The grill should be greased so that the flesh does not sticky and the garnish with lemon, fine fresh parsley chop,

accompaniment with suitable sauce and time of grilling of f ish is 5-7 minutes.

Frying:- Small fish can be fried whole or out into steaks or fillet or pieces of fi sh in huge amount of oil. The cooking time of frying is about 5 minutes.

Baking:- Round white fish is suitable for baking. The fis h should be cleaned and belly is staff with force meat (bread crums, chop onion, nutmeg, lemon juice, egg yolk and high seasoning and flavouring), butter is applied to the fish

and then it is baked in a baking tray. Baking time is 10min. /500gm. of fi sh.

Court-bouillon:

To preserve and enhance the delicate flavour of fish, the liquid in which they are poached, those are prepared with care. The poaching liquid is called court- bouillon. Traditional uses include poaching fi sh and seafood, but it is also used for poaching vegetables, eggs, sweetbreads, cockscombs, and delicate meats.

Ingredients for court-bouillon:

SL. NO.	Ingredients	Quantity
01	Water	1 lit.
02	Salt	15gm.
03	Carrot	60gm.
04	Slice lemon	60gm.
05	Vinegar	75mil.
06	Parsley stalk	3 sprig
07	Pepper corns	6 No.
08	Bay leaf	1-2 No.

Simmering all the ingredients for 30-40 minutes and then strain and used as liquor.

Strain and used as liquor.

Different types of court-bouillon are-

1. White court-bouillon (slice onion, bay leaf, parsley, pepper corn, lemon juice, salt, milk and water).
2. Ordinary court-bouillon (vinegar, water, pepper corn, slice onion, carrots, salt, parsley, thyme and bay leaf).
3. White wine court-bouillon (white wine, water, mince onion, banquet gurney, salt, pepper corn, few drop of vinegar, carrots).
4. Red wine court-bouillon (Red wine, vinegar, water, mince onion, bouquet gurney, parsley, salt, pepper corn, carrots.

Popular fish dishes:

1. Prom fret- Pagodas
2. Prom frets with M.D.H.
3. Prom frets with portigaise sauce.
4. Tandoori prom fret.
5. Amritsar- mach chi (Indian).

Storage of fish:

Fi sh should be stored for other food to prevent transfer of smell and flavour and ideally a fish stored in a refrigerator, chiller and the temperature is 0c to 12c.

Cuts of fish:

1. Fillet or filla:- A cut fish free from the bone without skin. A round fish have two number of fillet and the flat fish have four number of fillet.

2. Darne: - A piece or slice of cut across and through the bone of large whole round fishs.

Exam. - Salmon, cord.

3. Trancon:- A slice of flat fishs cut on the bone. It is a section of a large flat fish such as Turbot or Brill after being split down the backbone, approximately 45 mm thick.

4. Goujon:- This term is applied to fillet of fishs cut into strips format. Approximate size of gorgons is 3” X ¼”.

5. Goujonette: - As well as gorgons but smaller. Approximate size of gougonnettes is 2” X ¼”.

6. Paupiette:- A rolled and stuffed fillet, usually of flat fishs. The stuffing would generally be a fine fish farce.

7. Supreme: A portioned piece - cut on the slant from the fillet of a large round or flat fishs.

Learn more about List of fishes in India

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Culinary Terms J

#Jardiniere : Garnish of vegetables.
#Julienne: Food cut into long strips. A clear soup of this name contains finely-shredded vegetables.
#JULIENNE: To cut vegetables, fruits, or cheeses into thin strips.
#Jus: Gravy

#Jalousie – A pastry dessert of French origin consisting of a layer of thinly rolled puff pastry spread with a sweet filling such as marzipan (almond paste), stewed fruit or jam, then topped with a second layer of pastry which is glazed with beaten egg yolk and milk and cut into fine slats before baking.

#Jam (Jelly) – A sweet spread made by cooking fruit in sugar and water until set. The setting power depends on the pectin content of the fruit (pectin occurs naturally in many ripe fruits, but commercial pectin can be added if there is insufficient in the mixture). The fruits that are abundant in pectin include apples, blackberries, lemons, oranges, quinces, and redcurrants. One of these can be combined with a strong-flavoured fruit, which is low in pectin to produce a good-setting jam. Jam is made from whole fruit that is either crushed or chopped and so differs from conserve, in which the fruit pieces remain intact, and from fruit jelly, which is made from fruit juice strained to remove all other matter and then boiled with sugar, Marmalade is similar in preparation to other jams, but only citrus fruit (either a single fruit or a mixture) is used.

#Jelly – A clear or semi-clear food preparation with a soft elastic consistency due to the presence of gelatin or pectin.

There are several types of jelly; a spread made from fruit juice boiled with sugar to which commercial pectin is often added; a cold dessert made with sugar and fruit juice and sometimes flavoured with a liqueur, then set with gelatin, often in a mould; aspic, made from meat, fish or vegetable stock set with gelatin and used as a garnish and glaze; and jellied confectioneries (candies) such as marshmallow, Turkish delight and jujubes, made from thick syrup set with gelatin.

#Johnny Cake – In North America the term refers to a flat, round unleavened bread made from a dough of cornmeal, water or milk and salt and cooked on a griddle; eggs and butter are sometimes added. In Australia, Johnny cakes are made from a flour, water and salt dough either cooked as small flat cakes on the embers of a camp fire or formed into strips, wound around a green stick and cooked over the fire.

#Junket – A sweet milk pudding, often flavoured with chocolate or vanilla, that is set by the curdling action of the enzyme rennet and served topped with grated nutmeg or cinnamon or garnished with crystallized (candied) lemon rinds. Junket is easily digested and is often served to invalids.

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Sausage and Salami

Salami is a type of cured sausage consisting of fermented & air dried meat, mostly chicken, beef or pork. Sausages are fresh, raw, unaged, and have few preservatives. Sausage is made of ground meat which is combined with fat, flavorings, and preservatives, and then stuffed into a casing and twisted at intervals to make links.

SAUSAGES

COMPOSITION - #Sausage consist of force meat prepared with minced pork , poultry , veal and lamb.

CASINGS - The intestines of sheep , hog ,cattle according to their required diameter .

FORCE MEAT- Pork is used as a basic ingredients for force meat stuffing .Pork is minced , ground , chopped or diced into what is called " Force Meat ". Every force meat had some binders such as rice , potatoes , panada ,fat , rusk , farina ( potato flour ) which holds the meat .

The composition of force meat is made up of 40% dominant flavour meat i.e chicken , meat , lambs . 30% pork meat - it gives flavour and moisture , 30% pork fat imparts tenderness .

In this mixture herbs , spices , nuts and seasonings are added .

TYPES OF SAUSAGE

Sausages are made from beef, veal, pork, lamb, poultry and wild game, or from any combination of these meats. Sausage making has become a unique blend of old procedures and new scientific, highly-mechanized processes. Traditionally, sausages was formed into a symmetrical shape, but it now can be found in a variety of shapes and sizes to meet consumers' needs. Many sausage products are vacuum packed, freshness dated and 100% edible.

Sausages can be classified in a variety of ways, but probably the most useful is by how they are processed. Processing methods give sausages easily recognizable characteristics.

1. Cooked Sausage: Made with fresh meats and then fully cooked. It is either eaten immediately after cooking or must be refrigerated and is usually reheated before eating. Examples include frankfurters, liver sausages , black pudding ,
2. Fresh Sausage: Made from meats that have not been previously cured. These sausages must be refrigerated and thoroughly cooked before eating. Examples include Bokwurst , chipolatas sausage.
3. Dry Sausage: Made from a selection of meats. These are the most complicated of all to make, as the drying process has to be carefully controlled. Once produced this type of sausages can be readily eaten, and will keep for very long periods under refrigeration. Examples include Salami’s and Mortadella .

Artificial casings are known as cellulosic casings .

1. Chipolatas sausage -Long twisted sausages , made in very small sized casings . They are made of with pork meat. Pepper , salt ,pimentos , nutmeg , thyme and cayenne pepper .
2. Mortadella -Italian large oval shape type of sausages , prepared with pork , beef , pork fat , garlic ,pistachios ,cardamom ,cloves , salt , pepper etc . This is filled in beef bladder and smoked .
3. Salami -They are smoked and usually served sliced.

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