Thursday, August 26, 2010

Hollandaise



No. of Portions
1 Lt


Ingredients
QTY
Unit

Butter
800
Gm

Egg yolks (200 gm)
8
No.

Shallots
60
Gm

Peppercorns
15
Gm

White wine
100
Ml

White vinegar
100
Ml











                                                                                               
Method:
1.        
Clarify butter and keep aside.
2.        
Peel and crush shallots. Crush peppercorns.
3.        
Mix together shallots, peppercorns, wine and vinegar in a pan. Add 100 ml water to it and bring it to a boil. Simmer till ‘au sec’ (almost dry). Strain through a muslin cloth.
4.        
Add egg yolks to the reduction and whisk well.
5.        
Cook this mixture over a double boiler on an extremely low flame till ‘sabayon’ consistency.
6.        
Remove from flame and incorporate clarified butter – a little at a time. Continue till all the butter gets emulsified.
7.        
Store in a warm (NOT HOT) area.

Note:
Hold no longer than 1 ½ hours.




Mayonnaise



No. of Portions
1.5 Lt


Ingredients
QTY
Unit

Salad oil / olive oil
1.2
Lt

Egg yolks
8
No.

Salt
10
Gm

Mustard paste
20
Gm

White pepper powder
10
Gm

Vinegar / Lime juice
20
Ml











                                                                                               
Method:
1.        
Place the egg yolks in a steel bowl. Add salt, mustard paste, white pepper powder and half of the vinegar / lime juice. Whisk well till all ingredients are mixed well.
2.        
Form an emulsion by adding oil little at a time. Let the first lot of oil get emulsified before adding the next lot.
3.        
When half way through and when it becomes quite thick, add the remaining vinegar / lime juice and continue till all the oil gets emulsified.
4.        
Adjust the seasoning and refrigerate. Keep chilled.


Tomato sauce

Tomato sauce

No. of Portions
750 ML


Ingredients
QTY
Unit

White stock
1
Lt

Bacon / pork fat
50
Gm

Butter
25
Gm

Onion
50
Gm

Carrots
25
Gm

Celery
25
Gm

Refined flour
50
Gm

Tomato
500
Gm

Tomato purée
50
Gm

Sachet :



Bay leaf
1
No.

Garlic
1
Gm

Peppercorns
1
Gm

Cloves
1Gm / 2 No.

Thyme
1
Gm

Rosemary
½
Gm

Sugar
5
Gm

Salt
5
Gm


                                                           
                                                                                               
Method:
1.        
Heat butter in a heavy bottom pan. Sauté pork fat / bacon until rendered without browning.
2.        
Add mirepoix and sauté till slightly softened.
3.        
Add refined flour and stir to make a roux. Cook till roux is browned.
4.        
Add stock and whisk well. Add cut tomatoes and tomato puree. Bring it to a boil.
5.        
Simmer and add sachet & sugar. Reduce to desired degree. Strain and season lightly.




Espagnole / Brown sauce






No. of Portions





750ml


Ingredients
QTY
Unit

Meat trimmings and bones
500
Gm

Water
1
Lt

Oil
25
Ml

Refined flour
50
Gm

Onions
50
Gm

Carrots
25
Gm

Celery
25
Gm

Tomato / Tomato purée
50
Gm

Sachet:



       Thyme
5
Gm

       Bay leaf
1
No.

       Garlic
5
Gm

       Peppercorns
2
Gm



                                                                                               
Method:
1.        
Cut bones into 2-3 inch pieces. Cut mirepoix vegetables.
2.        
Heat oil to smoke point. Add meat & bones and brown well.
3.        
Add tomato purée and / or chopped tomatoes and fry for a minute. Add water and bring it to a boil. Simmer and add sachet.
4.        
Simmer for 40-45 minutes, skimming the scum as often as required.
5.        
Strain through a china cap and use immediately or cool, spread butter to prevent skin formation and store in the refrigerator.


NOTE:
·        Instead of water, add white or brown stock, depending on the type of bones / meat being used.

·        Espagnole reduced to half  => Demi-glace
Demi-glace reduced to half  => Meat glaze
Meat glaze reduced to half  => Meat essence

Béchamel / White sauce

No. of Portions
1 lt



Ingredients
QTY
Unit

Milk
1
Lt

Butter
100
Gm

Refined flour
100
Gm

For ‘cloute’:



     Onion (30 gm)
½
No.

     Bay leaf
1
No.

     Mace (2 gm)
1
Piece

     Peppercorns (2gm)
4
No.

     Cloves
1
No.

     Salt (to taste)
5
Gm



                                                                                               
Method:
1.        
To infuse milk: stud the onion with the other ingredients to make a cloute. Add it to the milk and simmer for 15-20 minutes. Milk should be now approximately 800ml. Cool it slightly.
2.        
Melt butter in another pan. Add refined flour and make a white roux. Cool slightly and add the infused milk.
3.        
Whisk well to remove lumps if any.
4.        
Bring the mixture to a boil stirring constantly and simmer. Allow to cook for some more time.
5.        
Adjust the consistency with more milk if necessary. Season lightly with salt. Strain and keep covered to prevent skin-formation.


 PIYUSH THAKUR (CR)
 POOJA SUTAR      (ACR)
Application software
Application software, also known as an application, is computer software designed to help the user to perform singular or multiple related specific tasks. Examples include enterprise software, accounting software, office suites, graphics software and media players.
Application softwares are contrasted with system softwares, which manage and integrate a computer's capabilities, but typically do not directly apply them in the performance of tasks that benefit the user. A simple, if imperfect analogy in the world of hardware would be the relationship of an electric light bulb (an application) to an electric power generation plant (a system). The power plant merely generates electricity, not itself of any real use until harnessed to an application like the electric light that performs a service that benefits the user.
Application software is the general designation of computer programs for performing user tasks. Application software may be general purpose (word processing, web browsers) or have a specific purpose (accounting). Application software contrasts with system software, a generic term referring to the computer programs used to start and run computer systems and networks; and programming tools, such as compilers and linkers, used to translate and combine computer program source code and libraries into executable programs (programs that will belong to one of the three said categories).
Application software classification
There are many types of application software:
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  • Educational software is related to content access software, but has the content and/or  features adapted for use in by educators or students. For example, it may deliver evaluations (tests), track progress through material, or include collaborative capabilities.
  • Simulation software is computer software for simulation of physical or abstract systems for research, training or entertainment purposes.
  • Media development software addresses the needs of individuals who generate print and electronic media for others to consume, most often in a commercial or educational setting. This includes Graphic Art software, Desktop Publishing software, Multimedia Development software, HTML editors, Digital Animation editors, Digital Audio and Video composition, and many others.
  • Product engineering software is used in developing hardware and software products. This includes computer aided design (CAD), computer aided engineering (CAE), computer language editing and compiling tools, Integrated Development Environments, and Application Programmer Interfaces.

PIYUSH THAKUR (CR)
POOJA SUTAR      (ACR)

IHM MUMBAI