FLOUR
Flour is the principal raw material used in the manufacture of bread, cakes, cookies & pastries. It provides bulk & structure to these products.
Flour indicates any foodstuff which is finely powdered e.g. rice flour, soya flour; corn flour etc. when there is no specific indication of the type of flour then it refers to refined wheat flour.
Wheat grows in almost every part of the world, except in extreme climatic conditions. However wheat flourishes best in temperate regions & the best quality comes from the American & Canadian borders under the names Manitoba ,Minnesota hard winter etc. The other countries producing wheat are China, India, Australia, Iran, Turkey, U.K etc.
The commercially grown species of wheat are:
Triticum Vulgare
Triticum Durum
Triticum compactum -Suitable for bread.
-Suitable for spaghetti pasta, macaroni etc.
-Suitable for cake-making.
The wheat berry is made up of three parts- Bran, Germ & Endosperm.
Bran: it is the outer covering of the kernel & consists of 5 layers:
Epidermis
Epicarp
Endocarp
Epidperm or Testa
Aleurone or Ceralin layer.
The first 3 layers are protective layers. The 4th layer Testa contains the coloring matter that gives color to the wheat e.g. red, amber etc. the 5th layer of Aluerone cells contains the protrase enzyme & has a softening effect on the flour protein. Bran is rich in vitamin B & dietary fibre. The sharp edges of bran fragments have a cutting action on gluten strands, reducing the gas retention power of the dough.
Germ or Embryo:
The germ of wheat consists of 3 parts:
Scuttelum
Plumule
Radical
The germ is that part of the kernel that becomes the new wheat if the kernel is sprouted. In the early stages the berry is incapable of obtaining food needed for the growth of the new plant, so all the nourishment is packed in the germ.
Endosperm:
The endosperm is the starchy part of the kernel after the bran & germ is the kernel after the bran & germ is removed. It contains numerous compartments of cellulose & these are tightly packed with starch cells which are round or slightly oval in shape. In the spaces between them are found many other substances like soluble & insoluble proteins, fat, sugar, moisture & minerals.
The characteristics of the flour depend on the variety of wheat from which it is milled, the location & growing conditions.
For the production of strong wheat a hard winter & a hot ripening period is ideal. Nitrogen is the most important element in the protein molecule & is obtained from soil. According to the availability & solubility of nitrogen, the quality & quantity of protein will vary in the wheat & flour.
Some of the principal types of wheat are- Northern spring, Manitoba, Hard winter, Red winter, Pacific, Durum etc.
Types of flour:-
Whole wheat flour: - has a dark color, it consists of all parts of the grain i.e. bran, germ & endosperm. This flour has a characteristic flavor. As this flour contains the germ (oil) it will have a storage life of only 6-8 weeks.
Straight flour: - is flour from the entire endosperm. Because it contains the part nearer the bran as well as the whiter interior, the color of straight flour is darker in color than patent.
Patent flour: - is milled from the inner part of the endosperm. Patent flour made from hard wheat is a strong flour of excellent quality & light cream color. Patent flour has 11% - 13% protein content.
Clear flour: - the portion of the endosperm from the outer part of the endosperm nearer the bran thus is darker in color.
Cake flour: - is weak or low gluten flour made from soft wheat it has a very soft, smooth texture and pure white color. Cake flour is used for cakes & other delicate baked goods that require low gluten content.
Pastry flour – is also weak or low gluten flour, but is slightly stronger than cake flour. It has a creamy white color. Pastry flour is used for pie-dough, cookies, and muffins.
All- purpose flour: - medium quality flour which can be used for any type of baked items.
Self- rising flour: - is white flour to which baking powder (2%) & salt has been added.
High-ratio flour: - this is highly bleached, finely milled flour, made from wheat having good quality proteins. The fine milling increases the absorption properties of flour while chlorination increases the acidity & renders the starch more soluble making it possible to have a faster set in the oven & thus minimizing the possibility of escape of leavening gas. Mostly used in cake- making.
Other flours:
Rye flour: - contains some proteins but these do not form gluten.
MILLING
There are two distinct methods of milling wheat – stone milling and roller milling.
Stone mills are still in use. From them we get the best whole meal. It consists of two circular stones lying on one top of the other. The one at the bottom remains stationary while the other stone revolves upon it. The faces of the stone are roughened up so that the grooves in them grip and cut into the berries as two rough surfaces pas over it. Cleaned wheat enters the hole in the center called the runner, trickles down and finds its way between the stones. During this process the grain is crushed into flour.
Roller Milling
Steps involved in milling:-
1. Cleaning –
Screening – The grain is passed through several sieving operations to remove items both larger and smaller than the grain. It is passed over conveyer belt where any piece of metal is magnetically removed, rodents, bay hair, etc. are removed by hair currents.
Sorting – At this stage, non-wheat grains are removed by passing through a range of separators which separate foreign grains.
Scrubbing – The grain is scrubbed with scrowers which removes any mud, dirt and the beard and the epidermis (beeswing)
Washing – This operation cleans the grain by removing any fine dust and hair, stones which might not have been removed previously. After washing the grain is centrifuged to remove excess water.
2. Conditioning –
The purpose of conditioning is to ensure that the grain is in such a physical condition that milling can be easily and efficiently performed. This is done by moistening the grain and allowing it to lie in the bin for some 24-72 hours depending on the temperature and by heating wheat to about 49oC. Conditioning will assist in the toughening of the bran so that it can be easily separated from the endosperm and germ. Roller milling of wheat into flour is accomplished by a fairly complexed and highly refined system that uses corrugated or grooved steel roller called break rollers followed by reduction rollers which are smooth rollers.
Break rollers are set at such distances that the space between them is slightly smaller than the width of the kernel and the rollers rotate at different speeds. When the blend od wheat called grist is fed between them the rollers flake off the bran and the germ and crack the endosperm into coarse particles. Approximately, 75% of the wheat can be separated as endosperm and called middling and is further milled into fine flour by reduction rollers.
The remaining 25% of the grain consists of bran, germ and outer parts of the endosperm is called shorts. Roller milling produces white flour or refined flour.
Air classification or fragmentation –
Air classification or fragmentation milling is an advanced technology whereby different grades of white flour can be obtained from the same wheat. The advantage of this method is that flour with varying protein content suitable for any bakery use can be obtained.
Composition of flour –
Composition of flour will vary depending upon the types of wheat used in the grist.
Starch - 71.5-74.5%
Moisture - 13.5-14.5%
Protein insoluble - 7-10%
Protein soluble - 1%
Sugar - 2-2.5%
Fat - 1%
Ash - 5%
Starch – 71.5 – 74.5%
Flour with starch content above normal produces a shapely bread. Starch is not soluble in water but absorbs moisture through its cells, therefore it is necessary to protect flour from too humid atmosphere.
When starch is heated to about 60oC with about 6 times its weight of water, starch cells swell and the cell wall bursts. Starch becomes soluble in water and in concentrated form will form a gel. This process is known as gelatinzation. In case of bread, the water available to starch is less and the inner temperature of bread does not reach gelatinzation point until the last stage of baking when it is time to take out the bread from the oven. Due to this reason the starch is partially gelatinized in bread.
The action of amylolytic enzymes - andamylase play an important role during the baking of bread. Their activity is known as diastatic activity.
Moisture – 13.5 – 14.5%
The next important constituent of flour is moisture. If moisture in flour is higher than 13-14%, the baker will be getting less of solid material and more of water for his money. If moisture content is high then it will reduce the water absorption power (WAP) of flour, resulting in less yield.
Protein –
Flour contains soluble and insoluble proteins. Soluble proteins are useful in providing nourishment to yeast for its growth and reproduction during fermentation process. Two insoluble proteins glutenin and gliadin form gluten when hydrated.
Glutenin gives strength to the dough in order to enable it to hold gases during baking operation and gliadin gives elasticity or stretch ability.
Sugar –
Sugars in flour consist of maltose, sucrose and dextrose.
Ash-
Ash content of flour is indicative of the degree of its purity with respect to bran fragments. Higher ash content means that flour contains too much bran fragments. Apart from darkening the colour of flour, the bran fragments have a cutting action on gluten strands which inturn will affect the volume of bread.
Shubadha mam
Monday, December 13, 2010
UNDERSTANDING FISH
Marine and fresh water fish were an important part of mans diet long before the cultivation of vegetables or the rearing of poultry and other domestic animals. Fish provides vitamins and protein, and were easy to catch and prepare – it is even likely that a large proportion was eaten raw. In Egypt, fish was abundant and cheap, cheaper than even bread! Even in early history, people of the Iberian peninsula were catching fish like anchovies and sardines and exporting them to as far away as Asia Minor. In Europe, pike provided both sport and food and in 17th Century Scotland, salmon was so common that it was forbidden by law for employers to give their workers salmon more than three times a week. Carp, a fish that was often reared in ponds and lakes in Europe, the Middle East, China and Japan often provided inspiration for cooks and poets alike! The most valuable fish of all time is the herring, which still constitutes 1/3rd of the worlds catch, approx. 20 million tons. Cod, mackerel and tuna follow close behind.
The introduction of refrigerated air transport in the 1960’s precipitated a revolutionary change in the fish industry. This made fresh fish available anywhere a jet could fly. Another revolutionary change in the fish industry is aqua-culture. Although it has been practiced in limited forms for centuries, it has expanded widely only in the last few years. Fish is still regarded as an important source of food for man. One cubic acre of ocean can produce 3,000 pounds of edible product, which far exceeds the capacity of an acre of tillable soil. Trout, salmon, shrimps and prawns are now being widely cultivated. Consistency of flavor and texture is a benefit of farmed fish.
COMPOSITION & STRUCTURE
The edible flesh of fish, like that of meat and poultry, consists of water, protein, fats, small amounts of vitamins and minerals. The differences are however more important than the similarities. Fish has very little connective tissue. Therefore:
1. Fish cooks very quickly.
2. Fish is naturally tender.
3. Cooked and uncooked fish must be handled very carefully or it will fall apart.
CLASSIFICATION OF FISH
Fish and seafood may be grouped into categories by their structure. Depending upon the structure, the method of cooking the various categories of fish will also vary. There are hundreds of varieties of fish all over the world but only a few are acceptable for human consumption.
HOW TO SELECT FISH:
The following points must be borne in mind while buying fish:
1. There should be no unpleasant fishy odor.
2. The fish should look fresh and shiny.
3. The gills under the dorsal fin should be red, not gray in color.
4. The tail should be stiff (you should be able to hold small fish upright!).
5. The flesh should be firm and not flabby.
6. No impressions should be left when touching the flesh.
7. The scales if any should be plentiful.
8. The eyes of the fish should be bright and shiny and not sunken.
9. If a piece of a large fish is involved, it should not be falling off the bone.
10. The flesh of a large piece of fish should not be discolored and yellowish.
In the case of Shell fish:
11. They should preferably be bought alive.
12. If not, they should be heavy for their size.
13. The eyes of crustaceans must be bright and protruding.
14. The tail of prawns, shrimp and lobster should be springy and not limp.
15. Bi valves such as oysters and clams should be tightly shut.
STORAGE OF FISH:
Ideally, fish should be consumed as fresh as possible to retain its flavor and texture. However, most fish can be frozen for later use but only after cleaning it of all internal organs. Freezing must take place at 0C (-18F) and must never be re frozen after defrosting. For very short time storage, fish must be stored at refrigerated temperatures of 3-5C. Fish should be cooked soon after cleaning and marinating. Certain fish such as clams need special storage (in salt water). Proper attention must be paid to the storage of fish, as it tends to deteriorate and spoil very quickly. When storing fish in the refrigerator, take care that other foods such as milk do not absorb the fishy odors!
COOKING OF FISH
Boiling: Can be done to obtain a court bouillon or when the fish needs to be flakes for a salad or for cutlets.
Steaming: Is ideal for large fish and to retain nutritive value.
Grilling: Usually oily fish is good for grilling, as it possesses natural fats.
Frying: White fish and be pan, shallow or deep fried normally with a coating.
Baking: Is suitable for medium and large fish and can be stuffed.
THE CUTS OF FISH
FILLET
DARNE
TRONCON
SUPREME
GOUJONS
DELICE
PAUPIETTE
ROULADE
EN TRESSE & EN LORGNETTE
Nutritive value of fish
Doctors suggests that fish, instead of meat, should be used as the protein source several times a week because of the possible benefits of fish oils for coronary artery diseases.
Fish is a high-quality protein. Fish and shell-fish contain about 19% protein that is similar in amino acid composition to that found in muscle meats. The content varies from 1 to 20% depending upon the species and the season of the year. This is a substantially lower fat content than beef.
Fish contains protein of high biological value, essential minerals, vitamins and fats. Shellfish and salt-water fish are rich in iodine and fluorine, in addition to appreciable traces of cobalt, and for that reason make a valuable contribution the diet.
Fish is also a satisfactory source of magnesium, phosphorus, iron and copper. Shellfish generally have a higher calcium and iodine content that fish. Herring and oysters are exceptionally high in zinc.
A serving of fatty fish such salmon, mackerel and sardine will supply about 10% of the daily allowance of Vitamin D. The natural oil found in canned fish should be used, since it too is valuable source of these vitamins. An average serving of either fatty or lean fish will supply about 10% of thiamin, 15% riboflavin and 50% of the niacin required daily.
Fish and shellfish have high levels of poly-unsaturated fatty acids (PUFA), especially Omega-3 fatty acids, which tend to lower blood cholesterol by depressing low density lipoprotein (LDL) concentration Omega-3 fatty acids appear to also reduce levels of plasma triglyceride, in particular very low density lipoprotein (VLDL). The mechanism by which PUFA in diet lowers plasma lipid, especially cholesterol, is unclear.
Fish and shellfish are excellent source of easily digestible protein of high nutritional value. Tests have shown that 85% to 95% of the protein is assimilable.
Based on these facts, it is recommended that fish should be used as the protein source, instead of meat, several times a week because of the possible benefits of fish oils for coronary artery disease. Studies have indicated that by consuming more fish and oils (such as salmon or mackerel), cardiac mortality can be reduced and possible underlying coronary atherosclerosis improved.
Fish also contains important vitamins and minerals
Fish is an excellent source of the B vitamin niacin (Niacin assists in the functioning of the digestive system, skin, and nerves. It is also important for the conversion of food to energy) and B12 (Vitamin B12 is critical to building DNA and RNA, the maintenance of the nervous system, fatty acid synthesis, homocysteine metabolism and energy production), and in general is a better source of Vitamins D and A than beef, pork or chicken. The Vitamin D is vital for the formation of bones. Fish can also contribute appreciable amounts of dietary calcium, home iron and zinc, nutrients that tend to be low in people's diets. Fish is among the best sources of dietary selenium.
Fish and allergies
A food allergy is an immune system response to a food that the body mistakenly believes is harmful. Once the immune system decides that a particular food is harmful, it creates specific antibodies to it.
The next time the individual eats that food, the immune system releases massive amounts of chemicals, including histamine, in order to protect the body. These chemicals trigger a cascade of allergic symptoms that can affect the respiratory system, gastrointestinal tract, skin, or cardiovascular system.
At the present time, there is no cure for food allergy. Avoidance is the only way to prevent an reaction.
Allergic reactions to fish and shellfish are commonly reported in both adults and children. It is generally recommended that individuals who have had an allergic reaction to one species of fish or positive skin tests to fish avoid all fish. The same rule applies to shellfish. If you have a fish allergy but would like to have fish in your diet, speak with your allergist about the possibility of being challenged with various types of fish.
Fish-allergic individuals should be cautious when eating away from home. They should avoid fish and seafood restaurants because of the risk of contamination in the food-preparation area of their "non-fish" meal from a counter, spatula, cooking oil, fryer, or grill exposed to fish.
A brief history about fisherman’s community of Mumbai who are popularly known as “Kohlis”:
The Kolis-fisherfolk-of Mumbai are a distinct community. In Their dress, their language, their food and their lifestyle they are easily distinguishable. Especially the economically independent Koli women who are aggressive to the point of being quarrelsome.
Blocking the exit of the ladies compartment in the local train, dressed traditionally in their bright patterned sarees, noisily exchanging greetings, are the fisherwomen who squat on the floor of the train with their huge baskets of the fish. Working women hold their neatly pleated, flowing sarees well above their ankles as they gingerly tip-toe around them to avoid any close encounter with the fishy kind. If you hold your nose close to the offensive smell, the fisherwomen range in annoyance and God help you if you dare to object to the presence of her stinking fish in the commuters compartment. She’ll not merely threaten to douche you with fish water but I have been witness to a wrathful fisherwoman fling a fish rather accurately at a very well dressed young woman reducing her to tears!
Kolis, as the fisherfolk are known in Mumbai, are known to be easily excitable. Even an ordinary conversation between them often leads to a noisy quarrel in which abuses are easily exchanged. An exaggeration it may be but the statement is not inaccurate, that ‘a Koli sentence never begins without a vulgar epithet.’ Rather pleased with her aggressive image is the kolin and in the regional Marathi language kolin has become a synonym for an ‘abusive quarrelsome woman’. The kolis speak a local variation of Konkani which is a dialect of Marathi.
The Kolin’s entire position in society, her freedom of speech and action it a result of her economic power and independence arising from her kurga (her daily earnings). Dealing, as she has to, with all sorts of customers at the bazaar or during her door to door sales, she learns to quickly shed all coyness and freely interact with the men. She provides tremendous economic stability to the family and hence will not tolerate a bullying or wayward husband. Her financial position makes her more than welcome with her parents.
In return for her economic power she pays rather heavily by way of hard work. Her day begins at the break of dawn. After cooking for the family she takes off to the wharf to buy her fish and returns home only after the heavy load on her head is sold. At home, innumerous chores like mending fishing nets, fish baskets and drying to fish await her attention.
The Kolis are divided into two main occupational classes: the Dolkars and states. The Dolkars do the actual fishing while the latter purchase the haul wholesale. They usually set forth in boats to meet the returning Dolkars and buy the fish. Their popular folk song Dolkar dariyacha Raja (Dolkar, the king of the sea) underlines his supremacy.
The name Dolkar is derived from dol or dhola the large funnel shaped net. The smaller nets are known as jal. Every Koli house comprises an oti (verandah) which is reserved for weaving and repairing nets. Though house patterns differ, every house has a chool (kitchen), vathan (room) and a devghar (the worship room). Even in the poorest of families, living in one room tenements
one corner of the house is reserved for the God. Deeply religious, even the Christian converts, follow their original Hindu beliefs as well. The annual pilgrimage to the shrine of Ekvira, at the Karla caves in Pune district in undertaken by both the Hindus and the Christian Kolis. The chief Hindu religious festivals are ‘Gauru Shimga’ and ‘Narial Poornima’. No. Koli whatever his faith, will recommence fishing after the rainy season without offering a coconut to the sea on Narial Poornima day.
The Hindu Kolis worship Mahadev, Hanuman and Khandoba and the Christian Kolis worship these and images of Christ and Virgin Mary. A few worship ancestors (Vir) and are known in the community as Virkar in opposition to the Devkars who worship only God. The oldest members of the family both male and female are also worshipped.
Songs from an important part of the Kolis culture. Almost every ceremony of restival has its special song without which the ceremony does not commence. At the beginning of every such song a stanza is devoted to the deities. The deities are invoked andinvited to the ceremony.
‘Gondan’ (tattooing) to is given religious significance as it is considered a mark of recognition by God. They believe that after death at the gates of heaven a woman is asked Godhun aali ki choruni? (Do you bear the mark of God or are you sneaking in?).
The name Mumbai is derived from the goddess, ‘Mumba’, the patron deity of the pre-Christian Kolis, the earliest inhabitants of the island. In the present day the shrine of Mumbadevi, situated at the south-west corner of the Mumbadevi tank in the very heart of the city is accorded more reverence than perhaps any other shrine.
Various records reveal that Kolis have been found in Mumbai from early times. Dr. Gerson da Cunha in the book ‘Origin of Mumbai’ describes old Mumbai as ‘the desolate islet of the Mumbai Koli fishermen. The Kolis are reported to have occupied the land in A.D. 1138.
Mumbai-Heptanesia as it was once known, comprised seven separate and amorphous isles namely Kolaba, Old Woman’s Island, Mumbai, Mazagaon, Sion, Worli and Mahim (all of which have now been joined by bridges and reclamations). Records of the earlier settlements of Mumbai speak of Koli villages in all the seven islands. Though they are completely dwarfed by the highrise, congested apartments, Koli villages exist all along the sea coast of Mumbai even today. Mazagaon, it is believed, owes its name to fish, Machchagaun meaning fish-village, Kolaba means the Koli estate.
In the matter of dress too, Kolis possess an individuality. Standing out distinctly, even in the sea of humanity that is Mumbai, is the koli who has not given up his or her traditional attire. The dress of a Koli woman consists of two or three garments namely a lugat(sari), a choli (blouse) and a parkhi (a shoulder scarf). The Christian Kolis don’t use a parkhi and wear a typical red-checked saree with a tiny border and use the palla of the saree to cover their shoulders. Lugat is really the lower garment, nine yards in length in bright floral designs. It is worn in a peculiar way so that when draped at the waist it reaches just below the knees and is drawn up tightly between the legs.
The men generally wear a surkha (a loin cloth). It is a square piece of cloth, thrown diagonally in front on a string tied round the waist. The lower end of the cloth is tightly drawn through the legs and knotted at the back so as to cover the divided of the buttocks. A waist-coat and close fitting cap complete the attire. When not at sea the modern Koli wears a pair of pants and shirts.
Fond jewellery, even their men wear armlets, bangles and earnings. The women don’t believe in bank accounts and invest almost all their savings in gold. They wear traditional chunky typically Koli jewellery like the earnings patterned like the Pisces symbol (fish swimming in opposite directions) worn by almost all of them.
Otherwise the Kolis live a very simple life. The ordinary Koli meal consists of curry (ambat), rice, and fried fish. When at sea the men eat dried fish and rice gruel. They make a lot of sweet dishes at the Koli women are extremely fond of them. You only wish it would give them a sweet-tongue!
Marine and fresh water fish were an important part of mans diet long before the cultivation of vegetables or the rearing of poultry and other domestic animals. Fish provides vitamins and protein, and were easy to catch and prepare – it is even likely that a large proportion was eaten raw. In Egypt, fish was abundant and cheap, cheaper than even bread! Even in early history, people of the Iberian peninsula were catching fish like anchovies and sardines and exporting them to as far away as Asia Minor. In Europe, pike provided both sport and food and in 17th Century Scotland, salmon was so common that it was forbidden by law for employers to give their workers salmon more than three times a week. Carp, a fish that was often reared in ponds and lakes in Europe, the Middle East, China and Japan often provided inspiration for cooks and poets alike! The most valuable fish of all time is the herring, which still constitutes 1/3rd of the worlds catch, approx. 20 million tons. Cod, mackerel and tuna follow close behind.
The introduction of refrigerated air transport in the 1960’s precipitated a revolutionary change in the fish industry. This made fresh fish available anywhere a jet could fly. Another revolutionary change in the fish industry is aqua-culture. Although it has been practiced in limited forms for centuries, it has expanded widely only in the last few years. Fish is still regarded as an important source of food for man. One cubic acre of ocean can produce 3,000 pounds of edible product, which far exceeds the capacity of an acre of tillable soil. Trout, salmon, shrimps and prawns are now being widely cultivated. Consistency of flavor and texture is a benefit of farmed fish.
COMPOSITION & STRUCTURE
The edible flesh of fish, like that of meat and poultry, consists of water, protein, fats, small amounts of vitamins and minerals. The differences are however more important than the similarities. Fish has very little connective tissue. Therefore:
1. Fish cooks very quickly.
2. Fish is naturally tender.
3. Cooked and uncooked fish must be handled very carefully or it will fall apart.
CLASSIFICATION OF FISH
Fish and seafood may be grouped into categories by their structure. Depending upon the structure, the method of cooking the various categories of fish will also vary. There are hundreds of varieties of fish all over the world but only a few are acceptable for human consumption.
HOW TO SELECT FISH:
The following points must be borne in mind while buying fish:
1. There should be no unpleasant fishy odor.
2. The fish should look fresh and shiny.
3. The gills under the dorsal fin should be red, not gray in color.
4. The tail should be stiff (you should be able to hold small fish upright!).
5. The flesh should be firm and not flabby.
6. No impressions should be left when touching the flesh.
7. The scales if any should be plentiful.
8. The eyes of the fish should be bright and shiny and not sunken.
9. If a piece of a large fish is involved, it should not be falling off the bone.
10. The flesh of a large piece of fish should not be discolored and yellowish.
In the case of Shell fish:
11. They should preferably be bought alive.
12. If not, they should be heavy for their size.
13. The eyes of crustaceans must be bright and protruding.
14. The tail of prawns, shrimp and lobster should be springy and not limp.
15. Bi valves such as oysters and clams should be tightly shut.
STORAGE OF FISH:
Ideally, fish should be consumed as fresh as possible to retain its flavor and texture. However, most fish can be frozen for later use but only after cleaning it of all internal organs. Freezing must take place at 0C (-18F) and must never be re frozen after defrosting. For very short time storage, fish must be stored at refrigerated temperatures of 3-5C. Fish should be cooked soon after cleaning and marinating. Certain fish such as clams need special storage (in salt water). Proper attention must be paid to the storage of fish, as it tends to deteriorate and spoil very quickly. When storing fish in the refrigerator, take care that other foods such as milk do not absorb the fishy odors!
COOKING OF FISH
Boiling: Can be done to obtain a court bouillon or when the fish needs to be flakes for a salad or for cutlets.
Steaming: Is ideal for large fish and to retain nutritive value.
Grilling: Usually oily fish is good for grilling, as it possesses natural fats.
Frying: White fish and be pan, shallow or deep fried normally with a coating.
Baking: Is suitable for medium and large fish and can be stuffed.
THE CUTS OF FISH
FILLET
DARNE
TRONCON
SUPREME
GOUJONS
DELICE
PAUPIETTE
ROULADE
EN TRESSE & EN LORGNETTE
Nutritive value of fish
Doctors suggests that fish, instead of meat, should be used as the protein source several times a week because of the possible benefits of fish oils for coronary artery diseases.
Fish is a high-quality protein. Fish and shell-fish contain about 19% protein that is similar in amino acid composition to that found in muscle meats. The content varies from 1 to 20% depending upon the species and the season of the year. This is a substantially lower fat content than beef.
Fish contains protein of high biological value, essential minerals, vitamins and fats. Shellfish and salt-water fish are rich in iodine and fluorine, in addition to appreciable traces of cobalt, and for that reason make a valuable contribution the diet.
Fish is also a satisfactory source of magnesium, phosphorus, iron and copper. Shellfish generally have a higher calcium and iodine content that fish. Herring and oysters are exceptionally high in zinc.
A serving of fatty fish such salmon, mackerel and sardine will supply about 10% of the daily allowance of Vitamin D. The natural oil found in canned fish should be used, since it too is valuable source of these vitamins. An average serving of either fatty or lean fish will supply about 10% of thiamin, 15% riboflavin and 50% of the niacin required daily.
Fish and shellfish have high levels of poly-unsaturated fatty acids (PUFA), especially Omega-3 fatty acids, which tend to lower blood cholesterol by depressing low density lipoprotein (LDL) concentration Omega-3 fatty acids appear to also reduce levels of plasma triglyceride, in particular very low density lipoprotein (VLDL). The mechanism by which PUFA in diet lowers plasma lipid, especially cholesterol, is unclear.
Fish and shellfish are excellent source of easily digestible protein of high nutritional value. Tests have shown that 85% to 95% of the protein is assimilable.
Based on these facts, it is recommended that fish should be used as the protein source, instead of meat, several times a week because of the possible benefits of fish oils for coronary artery disease. Studies have indicated that by consuming more fish and oils (such as salmon or mackerel), cardiac mortality can be reduced and possible underlying coronary atherosclerosis improved.
Fish also contains important vitamins and minerals
Fish is an excellent source of the B vitamin niacin (Niacin assists in the functioning of the digestive system, skin, and nerves. It is also important for the conversion of food to energy) and B12 (Vitamin B12 is critical to building DNA and RNA, the maintenance of the nervous system, fatty acid synthesis, homocysteine metabolism and energy production), and in general is a better source of Vitamins D and A than beef, pork or chicken. The Vitamin D is vital for the formation of bones. Fish can also contribute appreciable amounts of dietary calcium, home iron and zinc, nutrients that tend to be low in people's diets. Fish is among the best sources of dietary selenium.
Fish and allergies
A food allergy is an immune system response to a food that the body mistakenly believes is harmful. Once the immune system decides that a particular food is harmful, it creates specific antibodies to it.
The next time the individual eats that food, the immune system releases massive amounts of chemicals, including histamine, in order to protect the body. These chemicals trigger a cascade of allergic symptoms that can affect the respiratory system, gastrointestinal tract, skin, or cardiovascular system.
At the present time, there is no cure for food allergy. Avoidance is the only way to prevent an reaction.
Allergic reactions to fish and shellfish are commonly reported in both adults and children. It is generally recommended that individuals who have had an allergic reaction to one species of fish or positive skin tests to fish avoid all fish. The same rule applies to shellfish. If you have a fish allergy but would like to have fish in your diet, speak with your allergist about the possibility of being challenged with various types of fish.
Fish-allergic individuals should be cautious when eating away from home. They should avoid fish and seafood restaurants because of the risk of contamination in the food-preparation area of their "non-fish" meal from a counter, spatula, cooking oil, fryer, or grill exposed to fish.
A brief history about fisherman’s community of Mumbai who are popularly known as “Kohlis”:
The Kolis-fisherfolk-of Mumbai are a distinct community. In Their dress, their language, their food and their lifestyle they are easily distinguishable. Especially the economically independent Koli women who are aggressive to the point of being quarrelsome.
Blocking the exit of the ladies compartment in the local train, dressed traditionally in their bright patterned sarees, noisily exchanging greetings, are the fisherwomen who squat on the floor of the train with their huge baskets of the fish. Working women hold their neatly pleated, flowing sarees well above their ankles as they gingerly tip-toe around them to avoid any close encounter with the fishy kind. If you hold your nose close to the offensive smell, the fisherwomen range in annoyance and God help you if you dare to object to the presence of her stinking fish in the commuters compartment. She’ll not merely threaten to douche you with fish water but I have been witness to a wrathful fisherwoman fling a fish rather accurately at a very well dressed young woman reducing her to tears!
Kolis, as the fisherfolk are known in Mumbai, are known to be easily excitable. Even an ordinary conversation between them often leads to a noisy quarrel in which abuses are easily exchanged. An exaggeration it may be but the statement is not inaccurate, that ‘a Koli sentence never begins without a vulgar epithet.’ Rather pleased with her aggressive image is the kolin and in the regional Marathi language kolin has become a synonym for an ‘abusive quarrelsome woman’. The kolis speak a local variation of Konkani which is a dialect of Marathi.
The Kolin’s entire position in society, her freedom of speech and action it a result of her economic power and independence arising from her kurga (her daily earnings). Dealing, as she has to, with all sorts of customers at the bazaar or during her door to door sales, she learns to quickly shed all coyness and freely interact with the men. She provides tremendous economic stability to the family and hence will not tolerate a bullying or wayward husband. Her financial position makes her more than welcome with her parents.
In return for her economic power she pays rather heavily by way of hard work. Her day begins at the break of dawn. After cooking for the family she takes off to the wharf to buy her fish and returns home only after the heavy load on her head is sold. At home, innumerous chores like mending fishing nets, fish baskets and drying to fish await her attention.
The Kolis are divided into two main occupational classes: the Dolkars and states. The Dolkars do the actual fishing while the latter purchase the haul wholesale. They usually set forth in boats to meet the returning Dolkars and buy the fish. Their popular folk song Dolkar dariyacha Raja (Dolkar, the king of the sea) underlines his supremacy.
The name Dolkar is derived from dol or dhola the large funnel shaped net. The smaller nets are known as jal. Every Koli house comprises an oti (verandah) which is reserved for weaving and repairing nets. Though house patterns differ, every house has a chool (kitchen), vathan (room) and a devghar (the worship room). Even in the poorest of families, living in one room tenements
one corner of the house is reserved for the God. Deeply religious, even the Christian converts, follow their original Hindu beliefs as well. The annual pilgrimage to the shrine of Ekvira, at the Karla caves in Pune district in undertaken by both the Hindus and the Christian Kolis. The chief Hindu religious festivals are ‘Gauru Shimga’ and ‘Narial Poornima’. No. Koli whatever his faith, will recommence fishing after the rainy season without offering a coconut to the sea on Narial Poornima day.
The Hindu Kolis worship Mahadev, Hanuman and Khandoba and the Christian Kolis worship these and images of Christ and Virgin Mary. A few worship ancestors (Vir) and are known in the community as Virkar in opposition to the Devkars who worship only God. The oldest members of the family both male and female are also worshipped.
Songs from an important part of the Kolis culture. Almost every ceremony of restival has its special song without which the ceremony does not commence. At the beginning of every such song a stanza is devoted to the deities. The deities are invoked andinvited to the ceremony.
‘Gondan’ (tattooing) to is given religious significance as it is considered a mark of recognition by God. They believe that after death at the gates of heaven a woman is asked Godhun aali ki choruni? (Do you bear the mark of God or are you sneaking in?).
The name Mumbai is derived from the goddess, ‘Mumba’, the patron deity of the pre-Christian Kolis, the earliest inhabitants of the island. In the present day the shrine of Mumbadevi, situated at the south-west corner of the Mumbadevi tank in the very heart of the city is accorded more reverence than perhaps any other shrine.
Various records reveal that Kolis have been found in Mumbai from early times. Dr. Gerson da Cunha in the book ‘Origin of Mumbai’ describes old Mumbai as ‘the desolate islet of the Mumbai Koli fishermen. The Kolis are reported to have occupied the land in A.D. 1138.
Mumbai-Heptanesia as it was once known, comprised seven separate and amorphous isles namely Kolaba, Old Woman’s Island, Mumbai, Mazagaon, Sion, Worli and Mahim (all of which have now been joined by bridges and reclamations). Records of the earlier settlements of Mumbai speak of Koli villages in all the seven islands. Though they are completely dwarfed by the highrise, congested apartments, Koli villages exist all along the sea coast of Mumbai even today. Mazagaon, it is believed, owes its name to fish, Machchagaun meaning fish-village, Kolaba means the Koli estate.
In the matter of dress too, Kolis possess an individuality. Standing out distinctly, even in the sea of humanity that is Mumbai, is the koli who has not given up his or her traditional attire. The dress of a Koli woman consists of two or three garments namely a lugat(sari), a choli (blouse) and a parkhi (a shoulder scarf). The Christian Kolis don’t use a parkhi and wear a typical red-checked saree with a tiny border and use the palla of the saree to cover their shoulders. Lugat is really the lower garment, nine yards in length in bright floral designs. It is worn in a peculiar way so that when draped at the waist it reaches just below the knees and is drawn up tightly between the legs.
The men generally wear a surkha (a loin cloth). It is a square piece of cloth, thrown diagonally in front on a string tied round the waist. The lower end of the cloth is tightly drawn through the legs and knotted at the back so as to cover the divided of the buttocks. A waist-coat and close fitting cap complete the attire. When not at sea the modern Koli wears a pair of pants and shirts.
Fond jewellery, even their men wear armlets, bangles and earnings. The women don’t believe in bank accounts and invest almost all their savings in gold. They wear traditional chunky typically Koli jewellery like the earnings patterned like the Pisces symbol (fish swimming in opposite directions) worn by almost all of them.
Otherwise the Kolis live a very simple life. The ordinary Koli meal consists of curry (ambat), rice, and fried fish. When at sea the men eat dried fish and rice gruel. They make a lot of sweet dishes at the Koli women are extremely fond of them. You only wish it would give them a sweet-tongue!
BASIC COOKING PRINCIPLES (CONTD.)
(methods of cooking)
COOKING METHODS
Cooking methods are classified as `moist heat’ and `dry heat’
Moist-heat methods are those in which the heat is conducted to the food product by water (liquid) or steam.
Dry-heat methods are those in which the heat is conducted without moisture, that is, by hot air, hot metal, radiation or hot fat. We usually classify dry heat methods into two categories: with fat and without fat.
Different cooking methods suit different kinds of foods. For example, some meats are high in connective tissue and will be tough unless the tissue is broken down slowly by moist heat. Other meats are low in connective tissue and are naturally tender. They are at their best and juiciest when cooked with dry heat.
There are many factors to consider when choosing a method of cooking for meat, fish, poultry and vegetables, such as the flavor and appearance imparted by browning, the flavor imparted by fats and the firmness and delicacy of the product.
MOIST HEAT METHODS
POACH, SIMMER & BOIL
To poach, simmer and boil all means to cook a food in water or a seasoned liquid like stock or even milk. The temperature of the liquid determines the method.
1. To boil means to cook in a liquid that is bubbling rapidly and is greatly agitated. Water boils at 212F (100C) at sea level. No matter how high the burner is turned, the temperature of the liquid will go no higher. Boiling is generally reserved for vegetables and certain starch products. The high temperature would cause protein foods to toughen (meats and fish) and the rapid bubbling would break up delicate products.
2. To simmer means to cook in a liquid that is bubbling very gently. Temperatures are generally 185 - 205F (85 - 96C). Most foods cooked in a liquid are simmered. The high temperatures and agitation are detrimental to most foods.
3. To poach means to cook in a liquid, usually a small amount that is hot, but not actually bubbling. Temperature is about 160 - 180C (71 - 82). Poaching is used to cook delicate foods such as fish and eggs. It is also used to partially cook variety meats to get rid of odors and undesirable flavors which can be eliminated by poaching and which will firm up the product before the actual cooking.
4. To blanch means to cook an item very briefly, usually in hot water, but sometimes, as in the case of French fries, in hot fat. There are two ways of blanching in water: a. Put the item in cold water and simmer for a few seconds and then plunge into cold water.
b. Place the item in rapidly boiling water, bring the water back to a boil, remove the item and cool rapidly.
A rule of thumb, for when a food has to be simmered or poached, the liquid should first be brought to a boil to compensate for the loss in temperature when the food is introduced. The heat is then adjusted to maintain a steady temperature.
STEAMING
To steam means to cook foods by exposing them directly to steam.
1. In quantity cooking, this is usually done in special steam cookers. These are designed to accept special pans. Steaming can also be done on a rack above boiling water. This method is more cumbersome.
2. Steaming also refers to cooking an item tightly wrapped or in a covered pan, so that it cooks in the steam formed by its own moisture. This method is usually referred to as en papilotte, where the food is wrapped in parchment or foil. `Baked’ potatoes wrapped in foil are actually steamed.
3. Steam at normal pressure is 212F (100C), the same as boiling water. However, it carries much more heat than boiling water and cooks very rapidly. Cooking times must be carefully controlled to avoid overcooking.4. A pressure steamer is a pressure cooker that holds steam under pressure. The temperature of the steam then goes higher than 212F (100C)
Steaming is widely used for vegetables. It cooks them rapidly without agitation and minimizes the nutrient, color and flavor loss normally associated with boiling.
BRAISING
To braise means to cook covered in a small amount of liquid, usually after preliminary browning. Then cooking could be done on a bed of vegetables and most often, the liquid used for the cooking is served with the foodstuff as a sauce.
1. Braised meats are normally browned first using a dry heat method such as pan frying or searing. This gives a desirable appearance and color and flavor to the product and to the sauce.
2. Braising also refers to cooking some vegetables such as cabbage and leeks, without the preliminary browning.
3. Food being braised is not completely covered with liquid during the cooking process. The top of the product is normally cooked by steaming.
4. Braising is done on the range top or could even be done in the oven. Oven braising has two advantages: 1. Uniform cooking, as the heat penetrates the food from all sides and not just the bottom. 2. Less attention is required. In the oven the foods will cook slowly and gently without having to be checked frequently.
5. In the braising of meats, usually large joints or whole birds (like chicken, duck) are cooked in this method.
STEWING
To stew means to cook pieces of meat or fish or vegetables using fairly large amounts of liquids.
1. The food items are normally cut into small cubes. Tougher cuts of meat and harder vegetables are cooked by this method.
2. The liquid is normally at simmering point and is enough to just cover the entire foodstuff.
3. In stewing, a lot of the nutrients, flavor and taste of the food item is transferred to the liquid.
Stewing is almost the same as simmering and the principles are the same. Simmering refers to a preliminary method of cooking whereas stewing refers to the making of a dish.
DRY HEAT METHODS
ROAST & BAKE
To roast and to bake means to cook foods by surrounding them with hot dry air, usually in the oven. Cooking on a spit is also referred to as roasting.
Roasting usually applies to meat and poultry.
Baking applies to bread, pastries and cakes & cookies. Fish could also be baked.
1. Cooking uncovered is essential to roasting. Covering holds in steam, changing the process from dry to moist heat cooking.
2. Meat is usually roasted on a rack. This rack prevents the meat from simmering in its own juices and fat. It also allows hot air to circulate around the meat. A rack of roughly cut vegetables could also be used.
3. When roasting in a conventional oven, the cook should allow for uneven temperatures in the different parts of the oven by occasionally shifting the position of the product. Usually the back of the oven is hotter as heat is lost near the door.
BROILING
To broil means to cook by radiant heat from above.
The terms broiling, griddling and grilling are sometimes confused. Grilling is often called broiling and griddling is called grilling. For purposes of clarity, broiling is done on a broiler, griddling on a griddle plate and grilling on a griller!
1. Broiling is a rapid high heat cooking method that is usually used only for tender meats, poultry, fish and a few vegetable items.
2. The following rules should be applied while broiling:
a. Turn the heat on full. Cooking temperature is controlled by moving the rack nearer or further from the heat source.
b. Use lower heat for larger and thicker items and for items that have to be well done. Use higher heat for thinner pieces and for pieces to be cooked rare. This is done so that the inside and the outside cook at the same time.
c. Preheat the broiler. This helps to sear the product faster and the hot broiler will make the desired marks on the food item.
d. Dip the food item in oil to prevent sticking and to minimize drying. But be careful as too much oil could cause a fire.
e. Turn the food over only once, to cook from both sides and to avoid overhandling.
3. A low intensity broiler is called a salamander and is used for browning the top of dishes and provides some melting before the service.
GRILLING, GRIDDLING & PAN BROILING
Grilling, Griddling and Pan-broiling are all dry heat methods of cooking that use heat from below.
1. Grilling is done on an open grid over a heat source, which may be charcoal, an electric element or gas heated. Moving the food items from hotter to cooler places on the grill regulates cooking temperatures. Grilled items must be turned over once during the cooking process to ensure even cooking.
2. Griddling is done on a solid cooking surface called the griddle, with or without small quantities of fat. To prevent sticking. The temperature is adjustable and is around 350F/177C. this is much lower than on a grill. In addition to meats, items such as pancakes and eggs can be cooked on a griddle. Grooved griddles have a solid top with raised ridges and are designed to cook like grills and leave desirable marks on the surface of the food. Although they may appear the same as food cooked on the grill, meats cooked on the griddle do not have the charcoal-grilled flavor imparted while cooking on a grill.
3. Pan – broiling is like griddling, except it is done on a frying or sauté pan or skillet instead of on a griddle surface. Fat must be poured off as it accumulates, or the process would become pan-frying.
DRY HEAT METHODS USING FAT
SAUTE
To sauté means to cook in small amounts of fat.
1. The French word sauter means `to jump’, referring to the action of tossing small pieces of food on a sauté pan. However, larger slices of meat or vegetables could be sautéed without actually tossing.
2. Note these two important principles:
a. Preheat the pan before adding the food to be sautéed. The food must be seared quickly, or it will begin to simmer in its own juices.
b. Do not overcrowd the pan or else the temperature will lower.
3. Meats to be sautéed are often dusted with flour to prevent sticking and help achieve uniform browning.
4. After sautéing, a liquid such as stock or even wine or water is swirled in the pan to dissolve browned bits of food sticking to the base or the sides. This is called deglazing. The liquid becomes part of the sauce that is served with the foodstuff.
PAN FRYING
To pan – fry means to cook in a moderate amount of fat in a pan over moderate heat.
1. Pan-frying is similar to sautéing, except that more fat is used and the cooking time is longer. Larger items are used and it not possible to toss them.
2. Pan-frying is normally done over lower heat than sautéing, because larger pieces are being cooked.
3. The amount of fat used depends on the food being cooked. Only a small amount will be required for eggs, but meat and fish items would require a bit more.
4. Most food items would be required to be turned over at least once for even cooking.
DEEP FRYING
To deep fry means to cook food submerged in hot fat. Quality in a deep fried product is characterized by the following properties:
- minimum fat absorption
- minimum moisture loss (i.e. not overcooked)
- attractive golden color
- crisp coating or surface
- no off flavors (sometimes imparted by the frying fat)
Many foods are dipped in a breading or in a batter before frying. This forms a protective coating between food and fat and helps give the product crispness, color and flavor.
Guidelines for deep frying:
1. Fry at proper temperatures. Most foods are fried at 350 to 375F (170 to 190C). Frying at too low a temperature usually causes excessive greasiness in fried in fried foods.
2. Don’t overload the baskets. Doing so greatly lowers the fat temperature.
3. Use good quality fat. The best fat for frying has a high smoke point.
4. Replace 15 – 20% of the fat with fresh amounts after daily use.
5. Discard spent fat. Old fat loses frying ability, browns excessively and imparts an off flavor.
6. Avoid frying strong and mild flavored foods in the same fat, if possible. French fries should not taste like fried fish.
7. Fry as close to the service time as possible. The food moisture quickly makes the breading or the batter soggy.
8. Protect fat from the following:
- Heat: turn off the fire after frying or to a lower holding temperature.
- Oxygen: keep fat covered in between use.
- Water: remove excess moisture from food before frying.
- Salt: never salt the food over the fryer.
- Food particles: dust off loose crumbs before frying and skim the fat often.
PRESSURE FRYING
Pressure frying means deep-frying in a special covered fryer that traps the steam given off by the food being cooked and increases the pressure inside the kettle. Pressure frying requires accurate timing, because the product cannot be seen while it is cooking. In a standard fryer, even though the fat may be at 350F (175C) the temperature inside the food will not rise above 212F (100C), the boiling point of water. In a pressure fryer, this temperature is raised and cooks the food much faster without excessive browning. At the same time, the fat temperature could be lower (325F/165C).
vernon coelho
2009-2010
ihm mumbai
Buttered broccoli No. of Portions 4
Ingredients QTY Unit
Broccoli spears 250 Gm
Butter 30 Gm
Salt To taste
Lemon (juice) 1 No.
Pre-preparations:
1. Trim and cut the broccoli into even sized spears.
2. Blanch in boiling salted water for a minute.
Method:
1. Heat butter and add lemon juice.
2. Add the broccoli and toss lightly.
3. Check seasoning and transfer to a serving dish / plate.
To serve:
Use as an accompaniment (green vegetable) for meat / fish dishes.
Standard:
Bright green in colour. Evenly cut spears. Crunchy (al dente) texture. Adequately seasoned with a hint of lemon. Served hot.
Cream of Celery No. of Portions 4
Ingredients QTY Unit
Celery Stalks 200 Gm
Onion 50 Gm
Potato trimmings 50 Gm
Dill leaves 5 Gm
White stock 1 Lit.
Salt To taste
White pepper pdr. A pinch
Flour 30 Gm
Butter 40 Gm
Milk 100 Ml
Cream 50 ml.
Pre-preparation:
Method:
1. Clean & cut celery stalks roughly into pieces.
2. Peel & chop onions.
To serve:
Ladle hot soup into a cup/ bowl and finish with a swirl of cream & a sprig of dill.
1. Heat the butter, add the onion and sauté lightly
2. Add the celery and potato. Mix well.
3. Sprinkle flour and cook for a few minutes.
4. Pour in the stock, add salt & pepper.
5. Bring to a boil, simmer till potato is cooked.
6. Add chopped dill leaves and remove from fire.
7. Allow to cool, then puree & strain.
8. Adjust the consistency & the seasoning.
Standard:
Pale green in colour. Smooth creamy consistency, good flavor of celery with a hint of dill. Adequately seasoned & garnished with cream.
Fried potatoes (Pommes frites) No. of Portions 4
Ingredients QTY Unit
Potatoes 400 Gm
Salt To taste
Oil To deep fry
Pre-preps:
1. Peel potatoes and cut into long pieces.
2. Parboil them in salted water. Drain and keep aside.
3. Deep fry in medium hot oil to complete cooking. Drain on absorbent paper till the time of service.
Method:
1. Just before service, deep fry (blanch) in very hot oil to colour and also for crispness.
2. Remove on absorbent paper, sprinkle salt and serve immediately.
To serve:
Serve as an accompaniment with the main course.
Standard:
Evenly cut potato, crisp and light brown in colour. Adequately seasoned.
Pomfret Portugaise No. of Portions 4
Ingredients QTY Unit
White / black pomfret fillets 400 Gm
Salt To taste
Pepper powder To taste
Lime 1 No.
Fresh white bread crumbs 25 Gm
Madras onions 50 Gm
Mushrooms 50 Gm
Tomato 200 Gm
Cheese 50 Gm
Parsley ¼ Bunch
Butter 10 Gm
For court boullion:
Bay leaf, pepper corns, onion, celery, vinegar, salt
Pre-preparations:
1. Wash and dry the fillets. Marinade with salt, pepper and lime juice for 15-20 minutes.
2. To prepare court boullion: simmer fish bones with listed ingredients for 5 minutes.
3. Peel madras onions and slice mushrooms. Chop parsley finely. Grate cheese. Blanch and slice tomatoes into rounds.
Steps:
1. Sauté madras onions and mushrooms lightly in a little butter.
2. Poach fish fillets in court boullion for 1-2 minutes. Remove and drain.
3. Grease an oven-proof dish with remaining butter. Layer fish, tomatoes, madras onions and mushrooms. Top with fresh bread crumbs and cheese. Place in hot oven or under a salamander till cheese turns light brown.
To serve:
Serve hot in the same container (casserole / pie dish) garnished with parsley.
Standard: Evenly baked dish, with a light brown cheesy crust. Fish should be cooked and in layers with tomato slices. Adequately seasoned and served hot.
Ingredients QTY Unit
Broccoli spears 250 Gm
Butter 30 Gm
Salt To taste
Lemon (juice) 1 No.
Pre-preparations:
1. Trim and cut the broccoli into even sized spears.
2. Blanch in boiling salted water for a minute.
Method:
1. Heat butter and add lemon juice.
2. Add the broccoli and toss lightly.
3. Check seasoning and transfer to a serving dish / plate.
To serve:
Use as an accompaniment (green vegetable) for meat / fish dishes.
Standard:
Bright green in colour. Evenly cut spears. Crunchy (al dente) texture. Adequately seasoned with a hint of lemon. Served hot.
Cream of Celery No. of Portions 4
Ingredients QTY Unit
Celery Stalks 200 Gm
Onion 50 Gm
Potato trimmings 50 Gm
Dill leaves 5 Gm
White stock 1 Lit.
Salt To taste
White pepper pdr. A pinch
Flour 30 Gm
Butter 40 Gm
Milk 100 Ml
Cream 50 ml.
Pre-preparation:
Method:
1. Clean & cut celery stalks roughly into pieces.
2. Peel & chop onions.
To serve:
Ladle hot soup into a cup/ bowl and finish with a swirl of cream & a sprig of dill.
1. Heat the butter, add the onion and sauté lightly
2. Add the celery and potato. Mix well.
3. Sprinkle flour and cook for a few minutes.
4. Pour in the stock, add salt & pepper.
5. Bring to a boil, simmer till potato is cooked.
6. Add chopped dill leaves and remove from fire.
7. Allow to cool, then puree & strain.
8. Adjust the consistency & the seasoning.
Standard:
Pale green in colour. Smooth creamy consistency, good flavor of celery with a hint of dill. Adequately seasoned & garnished with cream.
Fried potatoes (Pommes frites) No. of Portions 4
Ingredients QTY Unit
Potatoes 400 Gm
Salt To taste
Oil To deep fry
Pre-preps:
1. Peel potatoes and cut into long pieces.
2. Parboil them in salted water. Drain and keep aside.
3. Deep fry in medium hot oil to complete cooking. Drain on absorbent paper till the time of service.
Method:
1. Just before service, deep fry (blanch) in very hot oil to colour and also for crispness.
2. Remove on absorbent paper, sprinkle salt and serve immediately.
To serve:
Serve as an accompaniment with the main course.
Standard:
Evenly cut potato, crisp and light brown in colour. Adequately seasoned.
Pomfret Portugaise No. of Portions 4
Ingredients QTY Unit
White / black pomfret fillets 400 Gm
Salt To taste
Pepper powder To taste
Lime 1 No.
Fresh white bread crumbs 25 Gm
Madras onions 50 Gm
Mushrooms 50 Gm
Tomato 200 Gm
Cheese 50 Gm
Parsley ¼ Bunch
Butter 10 Gm
For court boullion:
Bay leaf, pepper corns, onion, celery, vinegar, salt
Pre-preparations:
1. Wash and dry the fillets. Marinade with salt, pepper and lime juice for 15-20 minutes.
2. To prepare court boullion: simmer fish bones with listed ingredients for 5 minutes.
3. Peel madras onions and slice mushrooms. Chop parsley finely. Grate cheese. Blanch and slice tomatoes into rounds.
Steps:
1. Sauté madras onions and mushrooms lightly in a little butter.
2. Poach fish fillets in court boullion for 1-2 minutes. Remove and drain.
3. Grease an oven-proof dish with remaining butter. Layer fish, tomatoes, madras onions and mushrooms. Top with fresh bread crumbs and cheese. Place in hot oven or under a salamander till cheese turns light brown.
To serve:
Serve hot in the same container (casserole / pie dish) garnished with parsley.
Standard: Evenly baked dish, with a light brown cheesy crust. Fish should be cooked and in layers with tomato slices. Adequately seasoned and served hot.
Tuesday, December 7, 2010
Roasted pumpkin soup with garlic crutons
Roasted pumpkin soup with garlic crutons
No. of Portions 4
Ingredients QTY Unit
Yellow / red pumpkin 500 Gm
Onion 50 Gm
Olive oil 15 Ml
Carrot 30 Gm
Flour 15 Gm
Milk 150 Ml
Fresh cream 50 Ml
Rosemary 3 Sprigs
Sliced bread 1 Slice
Garlic 3-4 Flakes
Butter 15 Gm
Salt & white pepper powder To taste
Pre-preps:
1. Peel and crush garlic and mix with butter.
2. Toast bread on one side, then apply garlic butter and toast the other side. Cut into cubes.
3. Peel and deseed the pumpkin. Peel carrots and onion. Cut all these into chunks.
4. Boil carrots and keep aside.
Method:
1. Mix onions, pumpkin, rosemary and olive oil.
2. Put into a pie dish and roast in a hop oven till it colours lightly.
3. Allow to cool, then add carrots and puree till smooth.
4. Reheat, add sufficient salt and pepper powder. Adjust the consistency with a whitewash (mix together milk and flour).
5. When hot, remove from the fire and finish off with fresh cream.
To serve:
Pour the hot soup into cups and add the garlic croutons.
Standard:
Pale yellow in colour. Fairly thick consistency. Mild taste of pumpkin, adequately seasoned and served hot with neatly cut and browned garlic croutons.
No. of Portions 4
Ingredients QTY Unit
Yellow / red pumpkin 500 Gm
Onion 50 Gm
Olive oil 15 Ml
Carrot 30 Gm
Flour 15 Gm
Milk 150 Ml
Fresh cream 50 Ml
Rosemary 3 Sprigs
Sliced bread 1 Slice
Garlic 3-4 Flakes
Butter 15 Gm
Salt & white pepper powder To taste
Pre-preps:
1. Peel and crush garlic and mix with butter.
2. Toast bread on one side, then apply garlic butter and toast the other side. Cut into cubes.
3. Peel and deseed the pumpkin. Peel carrots and onion. Cut all these into chunks.
4. Boil carrots and keep aside.
Method:
1. Mix onions, pumpkin, rosemary and olive oil.
2. Put into a pie dish and roast in a hop oven till it colours lightly.
3. Allow to cool, then add carrots and puree till smooth.
4. Reheat, add sufficient salt and pepper powder. Adjust the consistency with a whitewash (mix together milk and flour).
5. When hot, remove from the fire and finish off with fresh cream.
To serve:
Pour the hot soup into cups and add the garlic croutons.
Standard:
Pale yellow in colour. Fairly thick consistency. Mild taste of pumpkin, adequately seasoned and served hot with neatly cut and browned garlic croutons.
Fillet of pomfret Orly
Fillet of pomfret Orly No. of Portions 4
Ingredients QTY Unit
White / black pomfret fillets 400 Gm
Salt 4 Gm
White pepper powder 2 Gm
Lemon (juice) 1 No.
Lemon (wedges) 1 No.
Flour 120 Gm
Egg 1 No.
Baking powder / soda ¼ tsp
Milk 150 ml
Oil For deep frying
Pre-preps:
1. Rinse the fillets and apply salt, pepper & lemon juice and keep aside.
2. Make a batter of coating consistency using flour (100 gm), milk, egg and water if necessary.
Method:
1. Dry the fillets in a clean duster and coat evenly with flour (20 gm).
2. Add baking powder / soda to the batter.
3. Dip the fish in the batter and deep fry till golden brown and crisp.
4. Drain on absorbent paper.
To serve:
Arrange fillets on a plate and serve with wedges of lemon.
Standard:
Golden brown in colour and neatly cut fillets. Crisp coating. Delicately flavoured & seasoned flesh. Cooked till done. Served hot with a garnish of lemon.
Ingredients QTY Unit
White / black pomfret fillets 400 Gm
Salt 4 Gm
White pepper powder 2 Gm
Lemon (juice) 1 No.
Lemon (wedges) 1 No.
Flour 120 Gm
Egg 1 No.
Baking powder / soda ¼ tsp
Milk 150 ml
Oil For deep frying
Pre-preps:
1. Rinse the fillets and apply salt, pepper & lemon juice and keep aside.
2. Make a batter of coating consistency using flour (100 gm), milk, egg and water if necessary.
Method:
1. Dry the fillets in a clean duster and coat evenly with flour (20 gm).
2. Add baking powder / soda to the batter.
3. Dip the fish in the batter and deep fry till golden brown and crisp.
4. Drain on absorbent paper.
To serve:
Arrange fillets on a plate and serve with wedges of lemon.
Standard:
Golden brown in colour and neatly cut fillets. Crisp coating. Delicately flavoured & seasoned flesh. Cooked till done. Served hot with a garnish of lemon.
Fillet of Pomfret Colbert
Fillet of Pomfret Colbert No. of Portions 4
Ingredients QTY Unit
White / black pomfret fillets 400 Gm
Salt 4 Gm
White pepper powder 2 Gm
Lemon (juice) 1 No.
Lemon (slices / wedges) 1 No.
Seasoned flour 20 Gm
Egg wash 1 No.
Dry bread crumbs 50 Gm
Oil For deep frying
Parsley A few sprigs
Pre-preps:
1. Rinse the fillets and apply salt, pepper & lemon juice and keep aside.
2. Dry each fillet separately and dust with seasoned flour. Then dip in egg wash and finally coat with dry bread crumbs (this is known as ‘BREADING’).
Method:
1. Heat oil and then deep fry the fish until golden brown.
2. Drain on absorbent paper.
To serve:
Place fillets of fried fish on a plate and decorate with a wedge of lemon and a sprig of parsley. Serve with Tartare sauce.
Standard:
Golden brown in colour and neatly cut fillets. Crisp coating. Delicately flavoured & seasoned flesh. Cooked till done. Served hot with a garnish of lemon.
Ingredients QTY Unit
White / black pomfret fillets 400 Gm
Salt 4 Gm
White pepper powder 2 Gm
Lemon (juice) 1 No.
Lemon (slices / wedges) 1 No.
Seasoned flour 20 Gm
Egg wash 1 No.
Dry bread crumbs 50 Gm
Oil For deep frying
Parsley A few sprigs
Pre-preps:
1. Rinse the fillets and apply salt, pepper & lemon juice and keep aside.
2. Dry each fillet separately and dust with seasoned flour. Then dip in egg wash and finally coat with dry bread crumbs (this is known as ‘BREADING’).
Method:
1. Heat oil and then deep fry the fish until golden brown.
2. Drain on absorbent paper.
To serve:
Place fillets of fried fish on a plate and decorate with a wedge of lemon and a sprig of parsley. Serve with Tartare sauce.
Standard:
Golden brown in colour and neatly cut fillets. Crisp coating. Delicately flavoured & seasoned flesh. Cooked till done. Served hot with a garnish of lemon.
Phulka
Phulka No. of Portions 12no.
Ingredients QTY Unit
Whole wheat flour 400 Gm
Salt To taste
Fat 35 Gm
Pure ghee To smear
Pre-preparations:
1. Sieve wheat flour; keep 50 gm aside for dusting.
2. Make medium soft dough with the remaining wheat flour, salt, melted fat and sufficient water. Cover the dough with a damp duster and rest for minimum 30 minutes.
Method:
3. Divide the dough into 12 equal portions. Roll out each one into a thin roundel of approximately 6” diameter using dusting flour.
4. Place on hot griddle. Bake / cook lightly. Cook the second side completely.
Place the first side over direct flame or live coal and allow the phulka to puff up [use a pair of tongs].
5. Remove and smear pure ghee when hot. Serve immediately.
Standard:
6” diameter, roundels of wheat flour, dry baked (broiled) on griddle to a golden brown colour and then puffed up on direct flame/live coal. Served hot with ghee smeared on it.
To serve:
Serve immediately with ghee smeared over it. Usually eaten with Indian main courses and dal preparations.
Ingredients QTY Unit
Whole wheat flour 400 Gm
Salt To taste
Fat 35 Gm
Pure ghee To smear
Pre-preparations:
1. Sieve wheat flour; keep 50 gm aside for dusting.
2. Make medium soft dough with the remaining wheat flour, salt, melted fat and sufficient water. Cover the dough with a damp duster and rest for minimum 30 minutes.
Method:
3. Divide the dough into 12 equal portions. Roll out each one into a thin roundel of approximately 6” diameter using dusting flour.
4. Place on hot griddle. Bake / cook lightly. Cook the second side completely.
Place the first side over direct flame or live coal and allow the phulka to puff up [use a pair of tongs].
5. Remove and smear pure ghee when hot. Serve immediately.
Standard:
6” diameter, roundels of wheat flour, dry baked (broiled) on griddle to a golden brown colour and then puffed up on direct flame/live coal. Served hot with ghee smeared on it.
To serve:
Serve immediately with ghee smeared over it. Usually eaten with Indian main courses and dal preparations.
Minted Peas
Minted peas No. of Portions 4
Ingredients QTY Unit
Frozen peas 200 Gm
Salt, white pepper powder To taste
Butter 20 Gm
Mint leaves 5-6 Sprigs
Pre-preparations:
1. Thaw the peas, boil in salted water. Drain and refresh.
2. Pick mint leaves and keep in chilled water for some time. Remove, dry in a duster and chop roughly.
Method:
1. Heat butter in a pan, add peas and mint. Add salt and pepper and toss well.
To serve:
Serve hot as an accompaniment with a main course.
Standard:
Bright green coloured peas, well-seasoned and flavoured with mint leaves.
Ingredients QTY Unit
Frozen peas 200 Gm
Salt, white pepper powder To taste
Butter 20 Gm
Mint leaves 5-6 Sprigs
Pre-preparations:
1. Thaw the peas, boil in salted water. Drain and refresh.
2. Pick mint leaves and keep in chilled water for some time. Remove, dry in a duster and chop roughly.
Method:
1. Heat butter in a pan, add peas and mint. Add salt and pepper and toss well.
To serve:
Serve hot as an accompaniment with a main course.
Standard:
Bright green coloured peas, well-seasoned and flavoured with mint leaves.
Kadai Paneer
Kadai paneer No. of Portions 4
Ingredients QTY Unit
Paneer (cottage cheese) 200 Gm
Onion 100 Gm
Ginger-garlic paste 1 Tsp
Kadhai masala:
Red chilly 2 No.
Coriander seeds 5 Gm
Fennel 5 Gm
Cinnamon 1 Gm
Cloves 2 Gm
Peppercorns 2 Gm
-----------------------
Tomato 100 Gm
Oil 15 Ml
Salt To taste
Green coriander To garnish
Pre-preparations:
1. Cut paneer in medium size cubes.
2. Chop onions finely.
3. Dry roast all ingredients for kadhai masala and pound when at room temperature.
4. Pick, wash and chop green coriander.
5. Blanch and concasse tomatoes.
Method:
1. Heat oil. Fry onions to a light brown colour.
2. Add ginger-garlic paste and fry till cooked. Sprinkle water if required.
3. Add tomatoes and mix well. Cook for 5-10 minutes.
4. Add paneer and mix lightly. Adjust seasonings.
5. Simmer for 5-10 minutes. Sprinkle kadhai masala and mix lightly without breaking paneer. Simmer for 5-10 minutes more.
To serve:
Serve hot garnished with green coriander. Usually eaten with Indian bread.
Standard:
Uniform pieces of paneer, neatly cut – not mashed – in a thick, tomato based gravy. Predominant flavour of kadhai masala. Served hot, garnished with green coriander with Indian bread.
Ingredients QTY Unit
Paneer (cottage cheese) 200 Gm
Onion 100 Gm
Ginger-garlic paste 1 Tsp
Kadhai masala:
Red chilly 2 No.
Coriander seeds 5 Gm
Fennel 5 Gm
Cinnamon 1 Gm
Cloves 2 Gm
Peppercorns 2 Gm
-----------------------
Tomato 100 Gm
Oil 15 Ml
Salt To taste
Green coriander To garnish
Pre-preparations:
1. Cut paneer in medium size cubes.
2. Chop onions finely.
3. Dry roast all ingredients for kadhai masala and pound when at room temperature.
4. Pick, wash and chop green coriander.
5. Blanch and concasse tomatoes.
Method:
1. Heat oil. Fry onions to a light brown colour.
2. Add ginger-garlic paste and fry till cooked. Sprinkle water if required.
3. Add tomatoes and mix well. Cook for 5-10 minutes.
4. Add paneer and mix lightly. Adjust seasonings.
5. Simmer for 5-10 minutes. Sprinkle kadhai masala and mix lightly without breaking paneer. Simmer for 5-10 minutes more.
To serve:
Serve hot garnished with green coriander. Usually eaten with Indian bread.
Standard:
Uniform pieces of paneer, neatly cut – not mashed – in a thick, tomato based gravy. Predominant flavour of kadhai masala. Served hot, garnished with green coriander with Indian bread.
Jeera pulav
Jeera pulav No. of Portions 4
Ingredients QTY Unit
Pulav rice 400 Gm
Fat 50 Gm
Onion 50 Gm
Cumin ¼ Tsp
Salt To taste
Cloves 2 Gms
Cinnamon stick 2 Gms
Black cardamom 1 No.
Bayleaf 1 No.
Pre-preps
1. Pick, wash and drain rice. Slice onions thinly and apply some salt. Keep aside for 10-15 minutes then squeeze dry.
Method:
2. Heat fat and fry onions to a golden brown colour. Drain well and keep aside.
3. In the same pan add cumin and whole spices then rice and fry well.
4. Add salt, double the quantity of boiling water and stir well. Cook till water is absorbed.
5. Reduce flame and cover the rice. Cook till done.
6. Serve hot garnished with fried onions.
Ingredients QTY Unit
Pulav rice 400 Gm
Fat 50 Gm
Onion 50 Gm
Cumin ¼ Tsp
Salt To taste
Cloves 2 Gms
Cinnamon stick 2 Gms
Black cardamom 1 No.
Bayleaf 1 No.
Pre-preps
1. Pick, wash and drain rice. Slice onions thinly and apply some salt. Keep aside for 10-15 minutes then squeeze dry.
Method:
2. Heat fat and fry onions to a golden brown colour. Drain well and keep aside.
3. In the same pan add cumin and whole spices then rice and fry well.
4. Add salt, double the quantity of boiling water and stir well. Cook till water is absorbed.
5. Reduce flame and cover the rice. Cook till done.
6. Serve hot garnished with fried onions.
Gobhi masala
Gobhi masala No. of Portions 4
Ingredients Unit
Cauliflower 500 Gm
Salt To taste
Turmeric A pinch
Onion 100 gm
Fat 10 Gm
Green chilly 1 No.
Ginger-garlic paste 5 Gm
Chilly powder 3 Gm
Coriander powder 3 Gm
Tomatoes 100 Gm
Lime ½ No.
Green coriander To garnish
Garam masala powder A pinch
Cumin 2 Gm
Pre-preparations:
1. Wash and cut cauliflower into florettes. Soak in warm salted water for 30 min. Drain. Cook in boiling salted water with turmeric. Drain and keep aside.
2. Slice onions and tomatoes.
Extract limejuice. Chop green coriander and green chilly.
Method:
3. Heat fat, add cumin. Add onions and sauté. Add green chilly and ginger-garlic paste. Fry. Add powdered masalas. Fry well. Add tomatoes. Cook over a slow flame. Sprinkle water if required.
4. Add cauliflower, mix carefully without breaking the florettes. Adjust salt.
5. Remove from flame, sprinkle limejuice, garam masala powder and green coriander. Serve hot.
Standard:
Cauliflower florets (and potatoes) cooked just right, with a delicate flavour of spices. Served hot garnished with sliced tomatoes and green coriander.
To serve:
Served hot, garnished with chopped green coriander. Usually eaten with Indian breads.
Ingredients Unit
Cauliflower 500 Gm
Salt To taste
Turmeric A pinch
Onion 100 gm
Fat 10 Gm
Green chilly 1 No.
Ginger-garlic paste 5 Gm
Chilly powder 3 Gm
Coriander powder 3 Gm
Tomatoes 100 Gm
Lime ½ No.
Green coriander To garnish
Garam masala powder A pinch
Cumin 2 Gm
Pre-preparations:
1. Wash and cut cauliflower into florettes. Soak in warm salted water for 30 min. Drain. Cook in boiling salted water with turmeric. Drain and keep aside.
2. Slice onions and tomatoes.
Extract limejuice. Chop green coriander and green chilly.
Method:
3. Heat fat, add cumin. Add onions and sauté. Add green chilly and ginger-garlic paste. Fry. Add powdered masalas. Fry well. Add tomatoes. Cook over a slow flame. Sprinkle water if required.
4. Add cauliflower, mix carefully without breaking the florettes. Adjust salt.
5. Remove from flame, sprinkle limejuice, garam masala powder and green coriander. Serve hot.
Standard:
Cauliflower florets (and potatoes) cooked just right, with a delicate flavour of spices. Served hot garnished with sliced tomatoes and green coriander.
To serve:
Served hot, garnished with chopped green coriander. Usually eaten with Indian breads.
Gajjar halwa
Gajjar halwa No. of Portions 4
Ingredients QTY Unit
Indian carrots 250 Gm
Pure ghee 150 Gm
Milk 100 Ml
Mava 100 Gm
Sugar 250 Gm
Dry fruits 20 Gm
(almonds, pistachio,cashew)
Edible silver paper (Varkh) 1 Sheet
Green cardamom powder ½ Tsp
Saffron For flavour
Pre-preparations:
1. Wash, peel and grate carrots.
2. Grate mava.
3. Blanch and cut almonds and pistachio into slivers.
Method:
1. Melt pure ghee in a heavy bottom pan. Add carrots and sauté over a slow fire for 10 min.
2. Add milk and cook till carrots are done. Let the milk evaporate fully.
3. Add mava. Mix well and continue cooking for 5-10 min. more.
4. Add sugar and mix well. Cook over a slow fire till sugar dries up.
5. Flavour with cardamom powder and saffron.
To serve:
Serve hot or at room temperature, garnished with dry fruits and edible silver foil.
Standard:
Pleasant orange-red colour, adequately sweetened and flavoured with cardamom and saffron. Could be served hot or at room temperature.
Ingredients QTY Unit
Indian carrots 250 Gm
Pure ghee 150 Gm
Milk 100 Ml
Mava 100 Gm
Sugar 250 Gm
Dry fruits 20 Gm
(almonds, pistachio,cashew)
Edible silver paper (Varkh) 1 Sheet
Green cardamom powder ½ Tsp
Saffron For flavour
Pre-preparations:
1. Wash, peel and grate carrots.
2. Grate mava.
3. Blanch and cut almonds and pistachio into slivers.
Method:
1. Melt pure ghee in a heavy bottom pan. Add carrots and sauté over a slow fire for 10 min.
2. Add milk and cook till carrots are done. Let the milk evaporate fully.
3. Add mava. Mix well and continue cooking for 5-10 min. more.
4. Add sugar and mix well. Cook over a slow fire till sugar dries up.
5. Flavour with cardamom powder and saffron.
To serve:
Serve hot or at room temperature, garnished with dry fruits and edible silver foil.
Standard:
Pleasant orange-red colour, adequately sweetened and flavoured with cardamom and saffron. Could be served hot or at room temperature.
Duchesse potatoes
Duchesse potatoes No. of Portions 4
Ingredients QTY Unit
Potatoes 400 Gm
Butter 5 Gm
Cream 10 Ml
Salt To taste
White pepper powder To taste
Nutmeg 2 Gm
Egg yolk 1 No.
Pre-preparations:
1. Peel potatoes and cut into even-sized chunks.
2. Boil potatoes till soft.
3. Dry them and pass them through potato masher.
4. Add seasoning and egg yolk.
Method:
1. Pipe into rosettes and bake lightly in a preheated oven till golden brown.
To serve:
Serve hot as a potato accompaniment along with a main course.
Standard:
Even sized rosettes with distinct lines golden brown in colour.
Ingredients QTY Unit
Potatoes 400 Gm
Butter 5 Gm
Cream 10 Ml
Salt To taste
White pepper powder To taste
Nutmeg 2 Gm
Egg yolk 1 No.
Pre-preparations:
1. Peel potatoes and cut into even-sized chunks.
2. Boil potatoes till soft.
3. Dry them and pass them through potato masher.
4. Add seasoning and egg yolk.
Method:
1. Pipe into rosettes and bake lightly in a preheated oven till golden brown.
To serve:
Serve hot as a potato accompaniment along with a main course.
Standard:
Even sized rosettes with distinct lines golden brown in colour.
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