Exploring the World of Appetizers: Hors d'oeuvres, Sandwiches, Savories, and Canapés

Revision

LESSON 27 & 28.

Revision Semester 1

LESSON 1 TO 14.

Classification

Hors d’oeuvres can be divided in three categories.

1.

Singular Hors d’oeuvres 

2.

Assorted or Variety of Hors d’oeuvres 

3.

 Hot Hors d’oeuvres

May be served for luncheons , dinners or functions , suitable as part of a

menu, snack or salad.  

Sandwiches   

Sandwiches are one of the most varied types of food

produced . 

Definition of a sandwich is a food item such as meat, fish,

cheese, and vegetables with is placed between two slices

of bread

Adopted by nearly in every country worldwide, with each

country serving its own regional and traditional

ingredients of breads, spreads, fillings and garnishes in

their sandwiches.

Served as , snacks, light lunches or finger food

s

Classification  of Sandwiches    

Cold Sandwiches;

These are all sandwiches that are made from a variety of

foods and breads which are served  & eaten cold

Hot Sandwiches;

Hot sandwiches are served with a hot or warm filling such

as meats, fish , cheese or vegetables  made from two

slices of  toasted bread with a variety of fillings which are

then toasted in a special sandwich toaster

Savories

A  British custom of serving savoury course, after serving the dessert

Traditional savouries include,

Welsh Rarebit-Scotch Woodcock-Mushroom on toast- Angels on

Horseback.

Always served  Hot & generally on a slice of  toasted bread (croûte)

Rarely served nowadays due to healthier eating trends & habits

Chef have adapted savouries to be served as Amuse Bouche  or finger food

for receptions & cocktail parties

Canapés

Spanish and French word ,meaning  couch, diverted to mean food sitting or

cushioned on a piece of bread.

Bread or pastry can be toasted/cooked or untoasted cut into different shapes

Untoasted side spread with butter or mayonnaise

 Filling, topping or ingredient must be neatly cut, trimmed folded or piped

according to the shape so that it will fit neatly on top

Individually  garnished  to give it an attractive and appealing look.

(Thin layer of clear aspic is applied to coat, help to preserve and add a shiny

finish to the canapés)

Pasta

Introduction

Pasta is made from a strong wheat flour , known as durum flour , made into a dough by

the addition of water , olive oil and eggs.

 There are two main types of pasta , dried or fresh home made . Dried pasta is available in

at least 

56 different 

shapes each of which has a name. Shelf life of dried pasta can be up

to 

2 years 

if it is correctly stored.

 Pasta can be found in different colors and flavors from suppliers and can be freshly

produced . It is widely used in menus.

Rice

In its original form rice is

as are all cereals a wild form of

grass , which over the years has

been hybridized and was

cultivated to give high yields and

more stable plant form.

Considerations when planning menus

Competition

be aware of any competition in the locality , including prices and quality . As a result it may

be wiser to produce a menu quite different.

  Location

study the area in which your establishment is situated and the potential target market of

customers.

Analyze

the type of people you are planning to cater for , e.g . Office workers in the city.

Considerations when planning menus

Outdoor catering

are there are opportunities for outdoor catering or take away food.

Estimated customer spend per head

Modern trends in food fashions

should be considered alongside popular traditional dishes . Decide the range of dishes to be

offered and the pricing structure.

Considerations when planning menus

Space and equipment in the kitchens

 this will influence the composition of the menu e.g. overloading use of deep frying pan ,

salamanders and steamers.

Number and Capabilities of staff

 over stretched staff can easily reduce the standard of production envisaged.

Considerations when planning menus

Availability of supplies and suppliers

seasonal foods and storage space

Food Allergies

Religious Restrictions

Cost Factor

Costing is essential for the success of compiling any menu it  is crucial if an

establishment is to be profitable.

Modern computer techniques can analyze cost swiftly and daily.

Meat

Meat is animal flesh that is eaten as food

 Humans are omnivorous and have hunted and killed animals for meat since prehistoric times

 The advent of civilization allowed the domestication of animals such as chickens, sheep, pigs and

cattle, and eventually their use in meat production on an industrial scale.

Meat is mainly composed of water, protein and fat and is usually eaten together with other food.

Certain meat can be eaten raw, but is normally eaten after it has been cooked and seasoned or

processed in a variety of ways

Lamb & Mutton

Lamb is a sheep under one year old.

Slaughtered when the animal is between 4-6 months

Lamb is Classified as ‘Red’ meat & should be cooked ‘Pink’ (57°C)

Prime lamb 

is the top quality group of lamb and is slaughtered 2-5

months

Generally fed grass (by  grazing in pastures)

The whole Carcass weights

approximately 16kg 

Lamb & Mutton

Mutton is sheep that is over 1 year old

Mutton is slaughtered from 20 months to  2½ years.

Mutton flesh has a deeper reddish colour with some substantial  surface

fat, has a much tougher texture and stronger flavour .

Mutton carcass weight is approximately 25kg

Main Producers

China, European Union, Australia,

New Zeeland, Argentina , Chile

Pork

Pork is Classified as ‘White Meat” which must always be well cooked.

This is done so that the parasites in the form of a worm called ‘

trichinae’ are destroyed

by heat.

 The  internal core temperature of cooked pork  must be in the range of  73

°C to 75°C

Quality Points

Lean meat should be pale pink, firm and finely textured.

Fat should be white, firm, smooth and not excessive.

Bones should be small, fine and pinkish.

Skin (rind) should be smooth

Bacon & Ham

Bacon is produced from pork, from a specific pig which is  reared for

the production of bacon, because its shape and size yielding

economic bacon joints.

The flesh must be cured .The curing process consists of rubbing &

covering  with salt (dry) then smoking , or by soaking in brine solution

(wet) which can be  followed by smoking.

 The approximate weight of

a whole side of bacon is 

30kg.

Ham are produced from  the hind leg of the pork, cured

 (dry or wet ) either smoked or hung to dry and mature in flavour

Beef

Beef comes from an animal which is slaughtered when between 18 to

21 months old.

This makes it the most matured of all farm bred animals which normally

average 1 year.

What happens to slaughtering of beef ?

After slaughtering of beef is hanged for 14 days at a temperature of 1°C

and a relative humidity of 85% .

This hanging is the longest on beef as it is the longest survivor of all

breeds.

Veal

Veal is young baby beef,

originally most top

quality veal came

from Holland

but as Dutch methods

of production are now used extensively in Britain , supplies of

home-produced veal welfare are available all year round

Veal – Milk fed

Calf's that are raised indoors in stalls and feed almost exclusively on milk.

Since milk contains very little iron, the flesh of the animals remains a very light,

whitish shade of pink.

The calves are slaughtered at the age of 4 - 5 months with the carcase weighting 48

to 50 kg

Milk-fed veal has firmer flesh, but it is still very tender and delicate texture and

flavour .

Veal – Grain fed

Grain-fed veal comes from calves that feed on milk until the age of 6 - 8 weeks.

At this point, the calves are removed from their  stalls and placed in a fattening pen where they feed

on grains hay  and feed pellets.

Slaughtered at the age of  6 to 8 months, when they weight is  approximately 100 kg.

Since grain-fed animals consume relatively large amounts of iron, their flesh is more dark  pinkish,

also has a somewhat stronger flavour and is slightly less tender exclusively on milk.

Since milk contains very little iron, the flesh of the animals remains a very light, whitish shade of pink.

The calves are slaughtered at the age of 4 - 5 months with the carcase weighting 48 to 50 kg

Milk-fed veal has firmer flesh, but it is still very tender and delicate texture and flavour .

Game

Game is the name given to certain wild birds and animals which are eaten ; there are

two

 kinds of game and these are:

Feathered & Furred

Food Value

As it is less fatty than poultry or meat , game is easily digested , with the exception of

water fowl , which has an oily flesh. Game is useful for building and repairing body tissues

and for energy.

Storage

Hanging is essential for all game . It drains the flesh of blood and begins the process of

disintegration which is vital to make the flesh soft and edible , and also to develop flavour.

Poultry

The term in its general sense is applied to all domestic fowl bred for food and eggs. So

the general term applies to ;

Turkeys Chicken Geese Ducks Fowls Pigeons

When the word 

VOLAILLE

 appears on the menu it applies only to chicken.

Quality Points

The package should be undamaged.

 No signs of Freezer burns & a bird should have a plump breast.

 The breast bone should be pliable , in mature bird the cartilage of the breast bone will

eventually become solid bone.

Revision-Semester 2

LESSONS 15 TO 28

Fish

Nutrition

•

Fish is another source of protein

•

White fish contains less than 2% fat therefore easily digested and less fattening

•

Oily fish contains up to 18% fat and is a protective food but less digestible

because of this high fat content

•

Oily fish are a better source of Vitamin A & D which are found in the flesh

•

Shellfish is as equally nutritive as fish but less digestible because of it’s course

fibers

Fish

Types of Fish

Fish are classified into 

two

 main categories

Oily Fish

This fish contain an oily flesh usually recognized because of their colored texture .

 Herrings            Mackerel            Salmon

Fish-Round

White Fish

 :

subdivided into 

round

( whiting, cod , hake ) or 

flat 

fish ( 

plaice , sole or turbot

)

 Round Fish

Fish

Quality

This is the most crucial point in the buying of fish .

What are the indications of a good quality Fish?.

I am sure that everyone has experienced the lumping of bad fish some time or

another , it requires the following tips to overcome this problem.

Fish

The eyes should be bright  & full , translucent and not sunken.

The gills are bright red in color-

Scales , if any should be in their plenty

.

Fish

There should be no unpleasant smell , not fishy but a smell of the sea

Sea Slime present but not sticky.

When buying in bulk especially the fish in season , some hawkers will tend to slip a few

of the previous year frozen stuff with the fresh ones so do not just judge the four top

ones those will definitely be the nicest , dig deep into the box and check scrupulously.

Herbs & Spices

Fine Herbs

This is a Mixture of fresh herbs , usually Chervil, Tarragon , and Parsley , which is referred to in

many Classical Cookery Recipes

Herbs & Spices

Parsley

 is the most commonly used herb worldwide. Its leaves are used always freshly       chopped

with all kind of savory dishes. Its stems are also used, in stocks and in bouquet garni.

Celery

 is also a commonly used herb especially in Maltese cookery which its stem is used in many

local recipes. Its root (CELERIAC) is also used.

Basil

 is one of the most commonly used herbs in the

Mediterranean and it is normally used in Salads and in Pasta sauces

but today it is also used with other dishes including sweets ice creams and sorbets. It is the main

ingredient of the famous Pesto.

Herbs & Spices

Marjoram

 is a herb from the Oregano family but it is used differently as it is used mainly with fish

dishes and fish soups especially with our Aljotta.

Rosemary

 is a herb which has a very strong flavor so one has to use it in moderation. It is mainly

used with roast chicken, Potatoes and with Lamb.

Thyme

 is used in Bouquet Garni, soups, sauces, marinades and stuffing. Wild thyme is widely

grown in Malta and was used with roasts. Note it is now protected.

Herbs & Spices

As spices are concentrated in flavor , they should be used sparingly ,

otherwise they can make foods unpalatable .

Most spices are grown in  India , Africa , The West Indies and the Far East.

Herbs & Spices

All Spice or Pimento

This so called because the flavor is like a blend of Cloves, Cinnamon and

Nutmeg .

 It is mainly used in Sauces , Sausages , Cakes , Fruit Pies and Milk Pudding.

Vegetarians

Lacto-ovo-vegetarian:

excludes meat, fish and poultry; allows milk and eggs.

Lacto-vegetarian:

allows milk, not eggs.

Ovo-vegetarian

:

allows eggs, not milk.

Pesco-vegetarian

:

excludes meat and poultry; allows fish.

Vegetarians

Pollo-vegetarian

:

excludes meat; allows poultry

Semi- or demi-vegetarian:

avoids eating meat, but does eat occasionally, eats fish

Fruitarian

:

excludes food of animal origin and cereals and pulses; allows fruit, nuts and

olive oil

Vegetarians

Pure vegetarian:

excludes any food of animal origin, e.g. milk; sometimes excludes honey;

allows any food of plant origin, e.g. nuts, vegetables, cereals.

Macrobiotic veganism:

excludes any food of animal origin, allows fish & shellfish, whole grains, beans

& nuts.

Raw veganism:

excludes all food of animal origin,

and suitable foods not cooked above 46°C,

allows raw vegetables, fruits, nuts, plant oils, sea vegetables & weeds.

Vegetarians

Vegans

No meat, fish or other products that come directly from the killing an animal or

products that from and by animals, such as animal meats, fats and gelatine.

No dairy products such as cow’s milk, cheese, yoghurt; goat and buffalo milk.

No eggs or foods containing eggs 

No honey.

Pates Terrines & Galantines

Pates Terrines

&

Galantines

types-cooking-presentation-storage

Cheeses

Cheese is made from milk protein coagulated by an enzyme e.g. Rennet (an

animal product) .

 For vegetarian Cheese a non- animal enzyme is used. Cheese is made

worldwide from cows , ewes or goats’ milk and it takes approximately 5 litres

( 9 pints ) of milk to produce 1/2kg  (1lb ) of Cheese. There are many

hundreds of varieties ; most countries manufacture their own special

cheeses.

Catering Establishments

Boutique Hotels

2 Star Hotels

3 Star Hotels

4 Star Hotels

5 Star Hotels

6 Star Hotels

7 Star Hotels                   

Fast food restaurants

Pizzerias

Trattorias

Steak Houses

Sushi Restaurants

Fine Dining Restaurants

Take aways

The most frequently cited method of controlling weight is trying

to eat less at mealtimes.

The majority of adults report that they are either fairly or very

physically active.

Morbidly obese adults are significantly less likely than adults of

a healthy weight to consider themselves physically active.

Time is the most commonly cited barrier to participation in

physical activity.

Healthy Eating

Incentives may be successful in encouraging children

to make healthier

   food choices at school.

Interventions focusing on personal and social factors

may be helpful in bringing about behavior change.

The majority of children consider themselves to be

about the right weight.

Healthy Eating

Healthy Eating

Food intake needs to provide the vitamins, minerals, protein and fiber the body requires, without

too much saturated fats, sugar and salt.

The Health authorities recommend that all individuals should consume a diet that contains the

Plenty of starchy foods  made out of

Rice (Wild or Brown)

Bread (whole grain)

Pasta  (whole grain)

Potatoes

Healthy Eating

Plenty of fruit and Vegetables.

At least 

5

 portions a day

Some protein rich foods, such as meat, fish, eggs, beans and non-dairy

sources of protein such as nuts and pulses

Some milk and dairy, choosing reduced-fat versions or eating smaller amounts

of full-fat versions or eating them less often.

Just a little saturated fat & sugar & salt

(very minimum amounts)

Kitchen Structure & Design

Kitchens must be designed so that they can be easily managed.

The management must have easy access to the areas under their control and

have good visibility in the areas which have to be supervised.

Large operations should work on separate work floors, for reasons of

efficiency and hygiene.

Kitchen Structure & Design

1.

Product

 – raw materials to finished product.

2.

Personnel

 – how people move within the kitchen; for example, staff

working in dirty areas (areas of contamination) should not enter areas of

finished product, or where blast chilling is taking place.

3.

Containers/Equipment/Utensils

 – equipment should, where possible, be

separated out, into specific process areas.

4.

Refuse

 – refuse must be kept separated and should not pass into other

areas in order to get to its storage destination.

Kitchen Structure & Design

Each section should be subdivided into high risk and contaminated sections.

High risk food is that which during the process is likely to be easily

contaminated.

Contaminated food is that which is contaminated on arrival before processing:

unprepared vegetables, raw meat.

Back tracking and cross over of materials and product must be avoided

Kitchen Structure & Design

Food preparation rooms should be planned to allow a ‘work flow’ whereby

food is processed through the premises from the point of delivery to the point

of sale or service with then minimum of obstruction.

The various processes should be separated as far as possible and food

intended for sales should not cross paths with waste food or refuse.

Staff time is valuable and a design which reduces wasteful journeys is both

efficient and cost-affective.

Cultural Dimensions of Food

Christianity represents about a third of the world’s population and is the world’s

largest religion.

Sub Categories of Christianity:



Catholicism (or Roman Catholicism)



Mormonism (including the Church of Jesus Christ of Latter-Day Saints)



Jehovah’s Witnesses



Orthodox Christianity



  Protestant Christianity

Cultural Dimensions of Food

Generally  no food restrictions except for the consumption of meat on Ash Wednesday (first day

of Lent) & on Good Friday.

Mormons  emphasize on eating wholesome food& abstaining from  drinking tea, coffee, &

alcohol.

Christians associate foods  with certain religious feasts



Shrove Tuesday: (the day before Lent) Pancakes



Good Friday: Hot cross buns , Caramelli tal harrub (Carob sweet) reminder of Christ’s crucifixion.



Easter Sunday:  Baby lamb, Simnel  cakes

   (made with marzipan and chocolate),  Easter eggs & Figolli are eaten as a symbol  of new life and

the Resurrection.

Cultural Dimensions of Food

The duties of all Muslims are known as the Five Pillars of Islam and are:



Recite the shahadah at least once.



Perform the salat (prayer) 5 times a day while facing the Kaaba in Mecca.



Donate regularly to charity via the zakat, a 2.5% charity tax, and through additional donations to

the needy.



Fast during the month of Ramadan, (the ninth month of the Muslim calendar)the month  that

Muhammad received the Qur’an from Allah.



Make pilgrimage to Mecca at least once in their life time.

Cultural Dimensions of Food

Muslims celebrate the birth of Mohammed at the end

of February or early in March.

Alcohol and pork are forbidden in their diet.

Only meat that has been prepared  & slaughtered according to Muslim custom of Halal , done by a certified  Halal

butcher

 During Ramadan, which lasts for one month, Muslims do not eat or drink anything from dawn to sunset.

The end of the fast is celebrated with a feast called

     Idd-ul-Fitar, with special foods. Muslims

     from Middle Eastern countries would

     favour a dish like lamb stew with okra

     those from the Far East curry & rice

Cultural Dimensions of Food

The origins of Hinduism can be traced to the Indus Valley civilization sometime between 4000 and

2500 BC

The basis of Hinduism is the belief in the unity of everything, called Brahman.

The purpose of life & enlightenment is to be part of God and when you died you rejoin with God.

These cycles of birth, life and death known as Samsara.

One’s progress towards enlightenment is measured by his karma.

This is the accumulation of all one’s good and bad deeds and this determines the person’s next

reincarnation, devotion to God help one to be reborn at a higher level. Bad acts and thoughts will

cause one to be born at a lower level, as a person or even an animal.

Cultural Dimensions of Food

Most Hindus do not eat meat (strict Hindus are vegetarians) and none eats beef

since the cow is considered sacred.



Holi is the festival that celebrates the end of winter and the arrival of spring.



Raksha Bandha celebrates the ties between brothers and sisters at the end of July or in August



 Janam Ashtami celebrates the birth of Krishna, also in August.



Dussehra is the festival of good over evil;



Diwali is the festival of light, celebrating light over darkness, held in October or November.

 Foods  such as Samosas  

(triangles of pastry containing vegetables)

, banana fudge and vegetable

dishes of all kinds, as well as favourite foods, are eaten to celebrate.

Cultural Dimensions of Food

Judaism, originated with a divine covenant between the God of the ancient Israelites and

Abraham around 2000 BCE. The next leader of the Israelites, Moses, led his people out of

captivity in Egypt and received the Law from God. Joshua later led them into the promised land.

Jews believe in one creator who alone is to be worshipped as absolute ruler of the universe,

monitors peoples activities and rewards good deeds and punishes evil.

The Torah was revealed to Moses by God and cannot be changed

They believe they are God’s chosen people

     and that the Messiah will arrive in

      the future

Cultural Dimensions of Food

Jewish dietary laws are known as Kashrut,  are among the most complex of all religious food

practices. The term Kosher, or Kasher means fit and describes all foods that are permitted for

consumption  that is stated in the Torah .

 Food must be prepared & cooked in a designated  Kosher Kitchen & must be Kosher certified. A

Kosher kitchen is divided into separate sections one for dairy,  one for meat and  one for pareve

foods 

(eggs , fish, grains, vegetables ,& fruits ) 

.

Different sets of utensils, pots, pans, plates, knives, chopping boards,

      one for meat and poultry and the other for dairy foods.

Cultural Dimensions of Food

No meat ,offal's ,milk & foods made from by-products  of  pork , camel  &  rabbits, birds of prey , animals  that

are scavengers  and shellfish.

All meat has to be slaughtered by a qualified kosher butcher (SHOCHET)

If meat was eaten in the same day, one must wait six hours before consuming any dairy products.

Meat must have all traces of blood remove by soaking in salt & water

The sciatic nerve and its adjoining blood vessels certain fat, known as chelev,  which surrounds the vital

organs and the liver.

Eating meat and dairy products at the same dish or  meal

No wine, unless its kosher wine

Dairy products & cheeses  containing animal fats & enzymes 

(rennet)

Eggs that have blood spots.

Rodents, reptiles, amphibians, and insects  are all forbidden.   

Cultural Dimensions of Food

Fish is acceptable as long as it has fins and scales (tuna, salmon, carp & herrings).

All animals with split hooves and which chew the cud ( sheep , goats, deer & cows)

Birds that are traditionally considered kosher, such as the goose, duck, chicken, and turkey

All products that grow in the soil or on plants, bushes, or trees are kosher. Fruits and vegetables

are permitted, but must be inspected for bugs .

All kosher milk products must derive from kosher animals.

Fish, eggs, fruits, vegetables and grains can be eaten with either meat or dairy

Cultural Dimensions of Food

The Jewish Sabbath, from sunset on Friday to sunset on Saturday, is a day of rest. In the evening

plaited bread called chollah is broken into pieces and eaten.

A special meal is served to celebrate the  Passover as a reminder of the exodus of the Jews from

Egypt. Matzo, an unleavened crisp bread, is served

Pentecost celebrates the giving of the Ten  Commandments to Moses on Mount Sinai; cheesecake

is now a traditional dish served at this celebration.

Hanukkah, the Jewish Festival of Lights in

December, is a time of dedication, when pancakes and a potato dish,

potato latkes, are usually eaten.

Cultural Dimensions of Food

Which of the following foods in this menu is not Kosher 

Smoked Salmon and Swordfish dressed with grape fruit segments, avocado ‘panna cotta’ extra virgin olive oil

___

Cream of Wild Mushroom soup

___

Pan- seared Scottish Turbot  nestled on a compote of creamed leeks complemented with a  almond & caper beurre

noisette

Or

Roast tenderloin of Venison nestled on braised red cabbage served with glazed baby radishes and golden raisins,

pomme Mousseline, bitter chocolate and port cafe au lait

___

  White Chocolate & Mango mousse, served with a Tia Maria

 ice –cream  , medley of forest fruits

Cultural Dimensions of Food

Corrected Kosher Menu 

Smoked Salmon and 

Swordfish 

dressed with grape fruit segments, avocado 

‘Panna cotta’ 

extra virgin olive oil

___

Cream 

of Wild Mushroom soup

___

Pan- seared Scottish 

Turbot 

 nestled on a compote of 

creamed leeks

 complemented with a  almond & caper 

beurre

noisette

Or

Roast tenderloin of Venison nestled on braised red cabbage served with glazed baby radishes and golden raisins,

pomme Mousseline, 

bitter chocolate and  

port cafe au lait

___

White Chocolate 

& Mango 

mousse

, served with a 

Tia Maria

 ice –cream  , medley of forest fruits

Fats & Oils

Butter

Contains 80-82% fat therefore a high energy food.

The remaining constituents are water ( approx. 16%) and milk proteins .

The fat soluble Vitamins A and D are present in butter , and there is a small

amount of Calcium .

 Each 100grms of butter supplies 733 kilocalories

( 3014 kilojoules/ 1kilojoules = to 0.239 calories)

Fats & Oils

Butter must be kept away from strong smelling foods .

Butter is produced by churning the cream of milk .

 One litre of cream yields approximately one and a half

kilogram butter .

How to make butter

Begin by pouring your cream into a blender or food processor. Blend your cream, After

five or more minutes, the homemade butter will start to separate into butter and

buttermilk. When you notice that happening, stop the blender and let the cream sit for a

minute or two as the butter rises to the top. Pour the buttermilk into another container,

using a spoon to press as much buttermilk out of the butter as possible.

Fats & Oils

The unique taste and texture of butter means that is ideal for spreading and

using in all types of cooking, both professionally and in the domestic kitchen .

It is the foundation of many classic recipes , as it improves the flavor and

appearance  of great many foods.

Compound butters can be made and butter is widely used in all sorts of

Cooking probably without any doubt the most extensively used commodity in

the kitchen as well in the pastry.

Fats & Oils

Clarified Butter.

Clarified butter can be made by gently heating butter until it has melted and

separated. The milk solids can be strained off . The Resultant clarified butter

can than be used at higher temperatures . Ghee is a type of clarified butter ,

widely used as basis of Indian Cooking. A type of Clarified butter known as

Concentrated Butter is made by removing most of the water and milk solids .

It is suitable for cooking and baking but not for spreading or finishing goods.

Fats & Oils

Margarine

Margarine is produced from milk and a blend of vegetable oils emulsified with

lecithin , flavoring , salt, coloring and Vitamins A and D although

vegetable based margarine can be used for vegetarian cooking

Fats & Oils

Lard

Lard is the rendered fat from the pig . Lard has almost 100% fat content .

 It may be used in hot water paste and with margarine to make short paste . It

can also be used for shallow frying or deep frying.

It is mostly avoided nowadays because of health issues but in some cases

especially for frying it gives better taste to fried foods.

Fats & Oils

Suet

Suet is the hard solid fat deposits in the kidney region of animals .

Beef Suet is the best and is used for suet paste, mincemeat and

Christmas Puddings.

Vegetable Based Suet can also be found and nowadays is replacing the suet in

most recipes.

Fats & Oils

Dripping

.

Dripping is obtained from clarified animal fats and it is used for deep and

shallow Frying .

Very popular in English Traditional Fish and Chips.

To clarify dripping

Melt the fat and strain into a large bowl. Then pour over double the quantity of

boiling water. Stir well and leave till cold and set.  Remove the cake of fat from the

top of the water, scrape off any sediment from the bottom of the cake, then melt

the fat and pour into a clean basin.