HOTEL MANAGEMENT INSTITUTES

Anand Institute of Management Science (AIMS), Anand, (Gujarat)
V.K. Chamber, Near Town Hall, Anand - 388 001, Gujarat

Administrative Management College, Bangalore, (Karnataka)
30th Cross Road, 4th Block, Jaya Nagar, Bangalore 560011

Army Institute of Hotel Management and Catering Technology, Bangalore, (Karnataka)
C/o ASC Centre and College, PO Agram, Bangalore-560007

Bundelkhand University, School of Tourism & Management, Jhansi, (Uttar Pradesh)
Kanpur road, Jhansi 284 128

Garden City College of Science and Management Studies, Bangalore, (Karnataka)
Garden City Education Trust (R.), No 628/C, 11th Cross, Indiranagar Ist Stage, Bangalore 560038

Hindustan Academy of Engineering and Applied Science, Bangalore, (Karnataka)
No.12, Ist floor, Service Road, Domlur, Bangalore 560071

Indian Institute of HMCT, Bangalore, (Karnataka)
ASC Centre, Bangalore 560007

Indian Institute of Hotel Management (IIHM), Aurangabad, (Maharashtra)
Maulana Azad Educational Campus, Rauza Bagh, Aurangabad 431001

Institute of Advanced Management (IAM), Kolkata, (West Bengal)
AE 486, Salt Lake, Kolkata 700064

Institute of Hotel Management, Catering Technology and Applied Nutrition, Bangalore, (Karnataka)
S.J Polytechnic Campus, Seshadri Road, Bangalore 560001

Institute of Hotel Management, Catering Technology and Applied Nutrition, Bhubaneshwar, (Orissa)
Veer Surender Sai Nagar, Bhubaneshwar- 751004

Institute of Hotel Management, Catering Technology and Applied Nutrition, Goa, (Goa)
P.O Alto Porvorim, Badrez, Goa 403521

Institute of Hotel Management, Catering Technology and Applied Nutrition, Gwalior, (Madhya Pradesh)
Airport road, Maharajpura, Gwalior-474 020

Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai, (Maharashtra)
Veer Sawarkar Marg, Dadar (W), Mumbai-400 028

Institute of Hotel Management, Catering Technology and Applied Nutrition, New Delhi, (Delhi)
Library Avenue, Pusa, New Delhi-110 012

Institute of Hotel Management, Catering Technology and Applied Nutrition, Punjab, (Punjab)
Guru Nanak College Building , Hardochhanni Road , Village Bariar, GT Road, Gurdaspur-143521

Institute of Professional Science and Management, Mangalore, (Karnataka)
College of Hotel Management, A B Shetty Circle, Mangalore 575001

IPS Academy of Hotel Management& Catering Technology, Indore, (Madhya Pradesh)
KM 09 Hukmakhedi, Rajendra Nagar, A. B. Road, Indore-452012

K.L.E Society's S. Nijalingappa College, Bangalore, (Karnataka)
2nd Block, Rajajinagar, Bangalore-560010

Kadandale Krishna Rao Memorial (Woodlands) College of Hotel Management, Bangalore, (Karnataka)
KKRM College, Woodlands Hotel Complex, 5, Raja Ram Mohan Roy Road, Bangalore 560 025

M.S Ramaiah College of Hotel Management, Bangalore, (Karnataka)
M.S Ramaiah Nagar, M.S. R.I.T. Post, Bangalore 560054

Maurya Institute of Hotel Management, Bangalore, (Karnataka)
No. 9, Wheeler Road, Frazer Town, Bangalore 560005

Moti Mahal College of Hotel Management, Mangalore, (Karnataka)
Moti Mahal Annexe, Falnir Road, Mangalore - 575 001

N.R.I Institute, Bangalore, (Karnataka)
N0.6 Papreddy Palya, Nagarbhavi 2nd stage, Bangalore - 560072

North Indian Institute of Hotel Management, Panchkula, (Punjab)
Gulmohar Complex, Zirakpur-Panchkula Rd, Near Railway Crossing (Opp. Hotel Sunpark), P.O. Dhakoli, Panchkula -134109

P.E.S Institutions, Bangalore, (Karnataka)
100 Feet Ring Road, BSK III Stage, Bangalore-560085

Pavendar Bharathidasan College of Arts & Science, Tiruchirappalli, (Tamil Nadu)
15, Brindavan Gardens, Pudukkottai Road, Tiruchirappalli - 620 020

Presidency College of Hotel Management, Bangalore, (Karnataka)
No. 28, 7th Cross, KrishnaReddy Colony, Domlur, Bangalore 560071

R.N. Shetty College of Hotel Management & Catering Technology, Hubli, (Karnataka)
No.4, Kaviraja marg, Bailappanavar Nagar, Hubli 580029

S.R.M Institute of Hotel Management, New Delhi, (Delhi)
A-14 Friends Colony(East), Ground Floor, Mathura Road, New Delhi 110065

Hotel Management Institutes

1. Institute of Hotel Management, Gandhinagar
2. Institute of Hotel Management, Bangalore
3. Institute of Hotel Management, Bhopal
4. Institute of Hotel Management, Bhubaneswar
5. Dr.Ambedkar Institute of Hotel Management, Chandigarh
6. Institute of Hotel Management, Chennai
7. Institute of Hotel Management,Library Avenue, Pusa Complex, New Delhi
8. Delhi Institute of Hotel Management,Lajpat Nagar IV, New Delhi
9. Institute of Hotel Management, Gangtok
10. Institute of Hotel Management, Goa
11. Institute of Hotel Management, Gurdaspur
12. Institute of Hotel Management, Guwahati
13. Institute of Hotel Management, Gwalior
14. Institute of Hotel Management, Hyderabad
15. Institute of Hotel Management, Jaipur
16. Institute of Hotel Management, Jodhpur
17. Institute of Hotel Management, Kolkata
18. Institute of Hotel Management, Lucknow
19. Institute of Hotel Management, Mumbai
20. Institute of Hotel Management, Vaishali (Bihar)
21. Institute of Hotel Management, Shillong
22. Institute of Hotel Management, Shimla
23. Institute of Hotel Management, Srinagar
24. Institute of Hotel Management, Thiruvananthapuram
25. Food Craft Institute, Ajmer
26. Food Craft Institute, Chandigarh
27. Food Craft Institute, Jodhpur
28. Food Craft Institute, Udaipur
29. Food Craft Institute, Darjeeling
30. Food Craft Institute, Gangtok
31. Food Craft Institute, Faridabad

BAKING GLOSSARY - V

Snip
To cut food, often fresh herbs or dried fruit, with kitchen scissors into very small, uniform pieces, using short, quick strokes.

Sponge
A batterlike mixture of yeast, flour, and liquid used in some bread recipes. The mixture is set aside until it bubbles and becomes foamy, which can be several hours or overnight. During this time, the sponge develops a tangy flavor; the remaining ingredients are added to the sponge, and the dough is kneaded and baked as usual.

Steam
To cook a food in the vapor given off by boiling water.

Sweeteners
Sweeteners are essential for adding flavor, tenderness, and browning to baked desserts. They may either be granular, as in granulated white and brown sugars, or liquid, as in honey, corn syrup, and molasses.
Powdered (or confectioners') sugar, another sweetener, is granulated sugar that has been milled to a fine powder, then mixed with cornstarch to prevent lumping. It's best to sift powdered sugar before using to remix the sugar and cornstarch.

Vanilla bean
The pod of an orchid plant that is dried and cured. During curing, the pod turns a dark brown color and shrivels to the size of a pencil.

Weeping
A condition in which liquid separates out of a solid food, such as jellies, custards, and meringues.

Wheat germ
The embryo or sprouting portion of the wheat kernel, sold both raw and toasted. It is extremely perishable. Once opened, store in the refrigerator no more than three months.

Whip
To beat a food lightly and rapidly using a wire whisk, rotary beater, or electric mixer to incorporate air into the mixture and increase its volume.

Whisk
A kitchen utensil made of a group of looped wires held together by a long handle. Whisks are used in baking for whipping ingredients such as eggs and cream to incorporate air into them. Also refers to the process of whipping ingredients together.

Whole wheat flour
Unlike all-purpose and bread flours, whole wheat flour is ground from the complete wheat berry and contains the wheat germ as well as the wheat bran. It is coarser in texture and does not rise as well as all-purpose and bread flours. Store whole wheat flour in an airtight container in a cool, dry place for up to five months, or freeze for up to one year.

Yeast
A tiny organism that feeds on sugar in dough (often bread dough) to make small carbon dioxide bubbles that get trapped in the dough and make it rise. It works slowly and helps to develop flavorful dough.

Zest
The colored outer portion of a citrus fruit peel. It is rich in fruit oils and often used as a seasoning. To remove the zest, use a grater, fruit zester, or vegetable peeler; be careful to avoid the bitter white membrane beneath the peel.

BAKING GLOSSARY - IV

Millet
A cereal grain with tiny, round yellow kernels that tastes slightly nutty and has a chewy texture. Store millet in an airtight container in a cool, dry place for up to two years.

Oats
The cereal grain produced by the cereal grass of the same name. Whole oats minus the hulls are called groats. Oats have a nutty flavor and a chewy texture. Store oats in an airtight container in a cool, dry place for up to six months, or freeze for up to one year. Two popular forms include old-fashioned and quick-cooking oats.

Old-fashioned rolled oats
Oat groats that have been steamed then flattened by steel rollers.

Peel
The skin or outer covering of a vegetable or fruit; also called the rind. Also refers to removing the covering.

Pipe
To force a semisoft food, such as whipped cream, frosting, or mashed potatoes, through a hole in a bag to decorate a food.

Plump
To allow a food, such as raisins or dried cherries, to soak in a liquid.

Proof
To allow a yeast dough to rise before baking. Also a term that indicates the amount of alcohol in a distilled liquor.

Puree
To change a solid food into a liquid or heavy paste, usually by using a food processor, blender, or food mill. Also refers to the resulting mixture.

Quick-cooking rolled oats
Oat groats that have been cut into small pieces -- to shorten the cooking time -- then flattened.

Ricotta
A fresh, moist white cheese that is very mild and semisweet. It has a soft, slightly grainy texture. It is available in whole milk, part-skim milk, or fat-free varieties: the whole milk cheese has a creamier consistency and fuller flavor than the lower-fat types.

Roll
To form a food into a shape. Dough, for instance, can be rolled into ropes or balls. The phrase "roll out" refers to mechanically flattening a food -- usually a dough or pastry -- with a rolling pin.

Rye flour
Made from finely ground rye, a cereal grain that has dark brown kernels and a distinctive, robust flavor. Light rye flour is sifted and contains less bran than dark rye flour. Store rye flour in an airtight container in a cool, dry place for up to five months, or freeze for up to one year.

Section
A pulpy segment of citrus fruit with the membrane removed. Also refers to the process of removing those segments.

Shortening
Shortening is a solid fat made from vegetable oils. It is often used to create tender, flaky piecrusts and biscuit toppers. It comes packaged in sticks marked with tablespoon and cup measurements and in canisters.

Sift
To put one or more dry ingredients, especially flour or powdered sugar, through a sifter or sieve to remove lumps and incorporate air.

Simmer
To cook a food in liquid that is kept below the boiling point; a few bubbles will form slowly and burst before they reach the surface.

BAKING GLOSSARY - III

Food coloring
Either liquid, paste, or powdered edible dyes used to tint foods.

Frost
To apply a sweet cooked or uncooked topping to a cake, cupcakes, or cookies. Frosting is soft enough to spread but stiff enough to hold its shape.

Ganache
A rich chocolate icing made of bittersweet chocolate and whipping cream that's heated and stirred together until the chocolate melts. The mixture is cooled until lukewarm and poured over a cake or torte for a satiny finish.

Garnish
To add visual appeal to a finished dish by decorating it with small pieces of food or edible flowers. The term also refers to the items used for decoration.

Ginger
A semitropical plant whose root is used as a pungent spice. Ginger has a slightly hot flavor and nippy aroma. Ginger comes fresh as gingerroot, dried in powdered form, and in candied or crystallized form.

Glaze
A thin, glossy coating on a food. There are numerous types of glazes. A mixture of powdered sugar and milk can be drizzled on cookies, cakes, or breads for a glaze.

Gluten
An elastic protein present in flour, especially wheat flour, that provides most of the structure of baked products.

Gluten flour
Sometimes called wheat gluten, made by removing most of the starch from high-protein, hard-wheat flour. If you can't find gluten flour at your supermarket, look for it at a health-food store. Store it in an airtight container in a cool, dry place for up to five months, or freeze it for up to one year.

Grate
To rub food -- especially hard cheeses, vegetables, and whole nutmeg and ginger -- across a grating surface to make very fine pieces. A food processor may also be used.

Grease
To coat a vessel, such as a baking pan or skillet, with a thin layer of fat or oil.

Grind
To mechanically cut a food into small pieces, usually with a food grinder or food processor.

Ice
To drizzle or spread baked goods with a thin frosting.

Juice
To extract the natural liquid contained in fruits or vegetables. This can be done with a juicer or -- in the case of citrus fruits -- simply by squeezing wedges of fruit over ameasuring cup to catch the juice.

Knead
To work dough with the heels of your hands in a pressing and folding motion until the dough becomes smooth and elastic; an essential step in developing the gluten in many yeast breads.

Leavening agents
Leavening agents add lightness to baked goods by causing them to rise. Common leaveners used in desserts include baking powder and baking soda, which produce carbon dioxide. Double-acting baking powder produces gasses in two stages: when liquids are added and during baking.

Marble
To gently swirl one food into another; usually done with light and dark batters for cakes or cookies.

Mascarpone cheese
A very rich cream cheese made primarily of cream.

Mash
To press or beat a food to remove lumps and make a smooth mixture. This can be done with a fork, potato masher, food mill, food ricer, or an electric mixer.

Meringue
Sweetened, stiffly beaten egg whites used for desserts. There are two basic types of meringues. Soft meringues are moist and tender and are used for topping pies and other desserts. Hard meringues are sweeter than soft meringues and are baked to form crisp, dry dessert shells or cookies, such as macaroons. Meringue shells often are filled with fresh fruit or pudding.

Milk and milk products
Milk and milk products provide moisture, flavor, and color in baked goods, and they activate the leavening agents. Because whole, reduced-fat, and fat-free milk vary only in fat content, you can use them interchangeably in baking. However, whole milk may result in a richer flavor than fat-free milk.
Whipping cream contains 30 to 45 percent fat and can be beaten to form peaks that retain their shape. Half-and-half, a mixture of milk and cream, can be used instead of light cream in most recipes.

BAKING GLOSSARY - II

Chop
To cut foods with a knife, cleaver, or food processor into smaller pieces.

Coconut
The large, oval, husk-covered fruit of the coconut palm. Its market forms include canned and packaged coconut that is processed and sold shredded, flaked, or grated in sweetened and unsweetened forms. Flaked coconut is finer than shredded. Fresh and dried coconut pieces also are available.

Cornmeal
A finely ground corn product made from dried yellow, white, or blue corn kernels. Cornmeal labeled "stone ground" is slightly coarser than regular cornmeal. Store cornmeal in an airtight container in a cool, dry place for up to six months, or freeze it for up to one year.

Cream
To beat a fat, such as butter or shortening, either alone or with sugar, to a light and fluffy consistency. This process incorporates air into the fat so baked products have a lighter texture and better volume.

Creme fraiche
A dairy product made from whipping cream and a bacterial culture. The culture causes the whipping cream to thicken and develop a sharp, tangy flavor. Creme fraiche is similar to sour cream but is softer and has a milder flavor. Popular in French cooking, creme fraiche is often spooned over fresh fruit or used in recipes like sour cream. It is available at specialty food stores. If you can't find it in your area, you can make a substitute by combining 1/2 cup whipping cream and 1/2 cup dairy sour cream. Cover the mixture and let it stand at room temperature for 2 to 5 hours or until it thickens. Refrigerate for up to a week.

Crimp
To pinch or press pastry dough together using your fingers, a fork, or another utensil. Usually done for a piecrust edge.

Cut in
To work a solid fat, such as shortening or butter, into dry ingredients, usually with a pastry blender or two knives.

Dash
A measure equal to 1/16 teaspoon. Can be measured by filling a 1/4-teaspoon measuring spoon one-fourth full.

Devonshire cream
A specialty of Devonshire, England, this extra-thick cream is made by heating unpasteurized whole milk until a semisolid layer of cream forms on the surface. After cooling, the Devonshire, or clotted, cream traditionally is served atop scones with jam.

Dissolve
To stir a solid food and a liquid food together to form a mixture in which none of the solid remains.

Dough
A mixture of flour and liquid to which other ingredients, such as sweeteners, shortening, butter, egg, or a leavening agent, may be added. A dough is thick and can't be poured; some doughs can be kneaded. Soft doughs have more liquid and generally are used for biscuits, breads, and drop cookies. Stiff doughs are firm enough to be rolled out easily and are used to make items such as piecrusts and cutout cookies.

Dried egg whites
Dried egg whites can be used where egg white is needed (but not meringue powder, which has added sugar). Dried egg whites also are safer than raw egg whites. One handy use for them is in making egg white glazes for baked goods (no yolk is wasted). Dried egg whites are found in powdered form in the baking aisle of many grocery stores.

Dried fruit
Fruit that has been depleted of more than half its water content by exposure to the sun or by mechanical heating methods. Dried fruit is chewy and very sweet due to the concentration of sugars during the drying process.

Drizzle
To randomly pour a liquid, such as powdered sugar icing, in a thin stream over food.

Dust
To lightly coat or sprinkle a food with a dry ingredient, such as flour or powdered sugar, either before or after cooking.

Extract and oil
Products based on the aromatic essential oils of plant materials that are distilled by various means. In extracts, the highly concentrated oils usually are suspended in alcohol to make them easier to combine with other foods in cooking and baking. Almond, anise, lemon, mint, orange, peppermint, and vanilla are some of the extracts available.

Flavoring
An imitation extract made of chemical compounds. Unlike an extract or oil, a flavoring often does not contain any of the original food it resembles. Some common imitation flavorings available are banana, black walnut, brandy, cherry, chocolate, coconut, maple, pineapple, raspberry, rum, strawberry, and vanilla.

Flute
To make a scalloped, decorative pattern or impression in food, usually a piecrust.

Fold
A method of gently mixing ingredients, usually delicate or whipped ingredients that cannot withstand stirring or beating. To fold, use a rubber spatula to cut down through the mixture, move across the bottom of the bowl, and come back up, bringing some of the mixture from the bottom up to the surface.

BAKING GLOSSARY

Baking pans
A white flour, generally a combination of soft and hard wheats, or medium-protein wheats. It works well for all types of baked products, including yeast breads, cakes, cookies, and quick breads. All-purpose flour usually is sold presifted. It is available bleached and unbleached. Either is suitable for home baking and can be used interchangeably.

Almond paste
A creamy mixture made of ground blanched almonds and sugar. For the best baking results, use an almond paste without syrup or liquid glucose. Almond paste is used as a filling in pastries, cakes, and confections.

Baking dish
A coverless glass or ceramic vessel used for cooking in the oven. A baking dish can be substituted for a metal baking pan of the same size. For baked items, such as breads and cakes, the oven temperature will need to be lowered 25 degrees to prevent over browning of the food.

Baking pan
A coverless metal vessel used for cooking in the oven. Baking pans vary in size and may be round, square, rectangular, or a special shape, such as a heart. The sides of the pan are 3/4 inch high or more.

Baking stone
A heavy, thick plate of beige or brown stone that can be placed in the oven to replicate the baking qualities of brick-floored commercial bread ovens. Baking stones can be round or rectangular and can be left in the oven when not in use.

Barley
A cereal grain, has a mild, starchy flavor and a slightly chewy texture. Pearl barley, the most popular form used for cooking, has the outer hull removed and has been polished or "pearled." It is sold in regular and quick-cooking forms. Store barley in an airtight container in a cool, dry place for up to 1 year.

Batter
A mixture usually made with flour and a liquid, such as milk or fruit juice. It also may include egg, sugar, butter, shortening, cooking oil, leavening, or flavorings. Batters can vary in consistency from thin enough to pour to thick enough to drop from a spoon.

Beat
To make a mixture smooth by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer.

Blend
To combine two or more ingredients until smooth and uniform in texture, flavor, and color; done by hand or with an electric blender or mixer.

Boil
To cook food in liquid at a temperature that causes bubbles to form in the liquid and rise in a steady pattern, breaking on the surface. A rolling boil is when liquid is boiling so vigorously the bubbles can't be stirred down.

Bread flour
The type of flour recommended for bread recipes, made from hard wheat. It has a higher gluten content than all-purpose flour. Gluten, a protein, provides structure and height to breads, making bread flour well suited for the task. Store bread flour in an airtight container in a cool, dry place for up to 5 months, or freeze it for up to a year.

Bulgur
A parched, cracked wheat product, made by soaking, cooking, and drying whole wheat kernels. Part of the bran is removed and what remains of the hard kernels is cracked into small pieces. Bulgur has a delicate, nutty flavor. Store it in an airtight container in a cool, dry place for up to 6 months, or freeze it for up to a year.

Cake flour
Cake flour is made from soft wheat and produces a tender, delicate crumb. Many bakers use it for angel food and chiffon cakes.
To substitute cake flour for all-purpose flour: Use 1 cup plus 2 tablespoons of cake flour per 1 cup all-purpose flour. Sift cake flour before measuring to lighten it to avoid adding too much.

Caramelize
To heat and stir sugar until it melts and browns. Caramelized, or burnt, sugar is used in dessert recipes such as flan, candy-coated nuts, and burnt-sugar cake and frosting.

WINE FACTS

ñ The most popular corkscrew, the wing-type, is cheap and easy to use, but it frequently mangles corks and leaves small pieces of cork in your wine. It also tends to pull out just the middle of an old, dry cork. Far superior are the Screwpull, which is also easy to use, and the waiter’s corkscrew, which requires just a little know-how to use effectively. No matter what type you use, you should also have a two-pronged (Ah-So) device to remove problem corks.
ñ Zinfandel first appeared in the United States in the 1820s when Long Island nursery owner George Gibbs imported several grape vines from the Imperial collection in Vienna. One of the vines was Zinfandel. (The current thinking is that Zinfandel originated in Croatia where it is called Plavac Mali.) In the 1850s, Zinfandel made its way to California.
ñ An Italian white wine called Est! Est! Est! got its name from a medieval story. A bishop was planning to travel the Italian countryside and asked his scout to find inns that had good wines, marking the door “Est” (“It is” or “This is it”) when he found one. The scout was so excited about the local wine found in the area that he marked one inn’s door “Est! Est! Est!” Another version of this story is that a priest was on his way to minister to a congregation in the boondocks. Upon discovering the wonderful local wine, he sent the message “Est! Est! Est!” back to Rome, renounced the priesthood, and spent the rest of his life enjoying the wine.
ñ The auger or curly metal part of a corkscrew is sometimes called a worm.
ñ Graves is thought to be the oldest wine region in Bordeaux.
ñ The Puritans loaded more beer than water onto the Mayflower.
ñ In terms of acreage, wine grapes rank #1 among all crops planted worldwide.
ñ Although “château” means castle, it may also be a mansion or a little house next to a vineyard that meets the requirements for winemaking with storage facilities on its property.
ñ Château Petrus is the most expensive of the Bordeaux wines. Its price is as much due to its tiny production as to its quality. Petrus is made from at least 95% Merlot grapes.
ñ The Egyptians were the first to make glass containers around 1500 B.C.E.
ñ The 1855 Classification of Médoc châteaux listed only the best properties. “Best” was defined as those properties whose wines were the most expensive. The top estates were then divided into five categories (the “growths”) based on price.
ñ Margaux is the largest of the Médoc appellations.
ñ Pomerol is the smallest Bordeaux appellation.
ñ “Grand Cru” is French for “great growth” and designates the best. In Burgundy it refers to the best vineyards which usually have multiple owners. In Bordeaux its meaning varies by the specific region, but it always refers to properties under a single ownership.
ñ Rose bushes are often planted at the end of a row of grape vines to act as an early warning signal for infestation by diseases and insects like aphids. A vineyard manager who notices black spots or root rot on the roses will spray the grape vines before they are damaged.

ñ In Empire, California, some 400 copies of Little Red Riding Hood are locked away in a storage room of the public school district because the classic Grimm’s fairy tale recounts that the little girl took a bottle of wine to her grandmother. --- Roger Cohen, New York Times, April 23, 1990   [The crazies aren’t limited to Kansas.]

WINE FACTS

ñ Labels were first put on wine bottles in the early 1700s, but it wasn’t until the 1860s that suitable glues were developed to hold them on the bottles.
ñ Top Napa Valley vineyard land sells for over $100,000/acre!
ñ In the year 2000, there were 847 wineries in California.
ñ Wine is often called the nectar of the gods, but Sangiovese is the only grape named after a god. Sangiovese means “blood of Jove.”
ñ Ninety-two percent of California wineries produce fewer than 100,000 cases per year. Sixty percent produce fewer than 25,000 cases.
ñ Egg whites, bull’s blood, and gelatin have all been used as fining agents to remove suspended particles from wine before bottling. Egg whites are still commonly used.
ñ “Brix” is the term used to designate the percentage of sugar in the grapes before fermentation. For example, 23° brix will be converted by yeast to 12.5% alcohol, more or less, depending on the conversion efficiency of the strain of yeast used.
ñ In describing wine, the term “hot” refers to a high level of alcohol, leaving an hot, sometimes burning sensation.
ñ In the production of Port, the crushed grapes are fermented for about two days. Then the fermentation is halted by the addition of a neutral distilled spirit or brandy. This raises the alcohol level and retains some of the grapes’ natural sugar.
ñ American wine drinkers consume more wine on Thanksgiving than any other day of the year.
ñ As of 2000, 554,000 acres in California were planted to grapevines.
ñ “Still wine” does not come from a still. The phrase refers to wine without bubbles, which includes what is also referred to as table wine.
ñ Fiasco [fee-YAHS-koh]; pl. fiaschi [fee-YAHS-kee] - Italian for “flask.” The word is most often connected with the squat, round-bottomed, straw-covered bottle containing cheaper wine from the Chianti region. The straw covering not only helps the bottle sit upright, but protects the thin, fragile glass. Fiaschi are seldom seen today as the cost of hand-wrapping each flask for cheaper wines has become prohibitive, and the more expensive wines with aging potential need bottles that can be lain on their sides.
ñ As early as 4000 BC, the Egyptians were the first people to use corks as stoppers.
ñ The wine industry generates 145,000 jobs in California.
ñ California has 847 wineries. Napa County is the home of 232 of them.
ñ Market research shows that most people buy a particular wine either because they recognize the brand name or they are attracted by the packaging. Not Beekman’s customers!
ñ Portugal has 1/3 of the world's cork forests and supplies 85-90% of the cork used in the U.S.
ñ There are only three legal categories of wine in the U.S.: table, dessert, and sparkling. In the early 1950s, 82% of the wine Americans drank was classified as dessert wines. These included Sherry, Port, and Madeira. I don’t have current national figures, but  Beekman’s sales of wine today are 90% table wine, 7% sparkling wine, and only 3% dessert wine!
ñ Until 1970, Bordeaux produced more white wine than red. Today red wine represents about 84% of the total crop.
ñ California produces approximately 77% of the U.S. wine grape crop
ñ There is at least one commercial winery in every state of the United States, including Hawaii and Alaska!

ñ Putting ice and kosher salt in a bucket will chill white wine or Champagne faster.

WINE FACTS

ñ Wine grapes are subject to mold when there’s too much moisture. Tight clustered Sauvignon Blanc, Zinfandel and Pinot Noir are most susceptible to mold. The looser clusters of Cabernet Sauvignon allow for faster drying of moist grapes and thus make it less susceptible.
ñ In 1945, Chateau Mouton-Rothschild began a series of artists’ labels, hiring a different artist each year to design a unique label for that vintage. The artists have included such notables as Chagall, Picasso, Miro and Warhol. The 1993 label was sufficiently controversial in this country (the stylized juvenile nude on the label offended the Political Correctness Police) that the Chateau withdrew the label and substituted a blank label instead.
ñ It is the VERY slow interaction of oxygen and wine that produces the changes noticed inaging wine. It is believed that wine ages more slowly in larger bottles, since there is less oxygen per volume of wine in larger bottles. Rapid oxidation, as with a leaky cork, spoils wine.
ñ Before harvest, the canopy of leaves at the top of the vine is often cut away to increase exposure to the sun and speed ripening.
ñ The average age of a French oak tree harvested for use in wine barrels is 170 years!
ñ The lip of a red wine glass is sloped inward to capture the aromas of the wine and deliver them to your nose.
ñ “Cold maceration” means putting the grapes in a refrigerated environment for several days before starting fermentation to encourage color extraction. This is being done more and more frequently with Pinot Noir since the skins of this varietal don’t have as much pigmentation as other red varietals.
ñ Frenchman Georges de Latour came to America in the late 1800’s to prospect for gold. He didn’t find much gold, but he founded a truly golden winery: Beaulieu Vineyard.
ñ Mycoderma bacteria convert ethyl alcohol into acetic acid, thus turning wine into vinegar. However, most incidents of spoiled wine are due to air induced oxidation of the fruit, not bacterial conversion of alcohol to vinegar.
ñ The world’s most planted grape varietal is Airén. It occupies over 1 million acres in central Spain where it is made into mediocre white wine, but some quite good brandy.
ñ Bettino Ricasoli, founder of Brolio, is credited with having created the original recipe for Chianti, combining two red grapes (Sangiovese and Canaiolo) with two white grapes (Malvasia and Trebbiano). Today the better Chiantis have little or no white grapes in them and may contain some Cabernet. They are thus deeper in color and flavor and more age worthy.
ñ From 1970 until the late 1980s, sales and consumption of wine in the United States held a ratio of about 75% white to 25% red. At the turn of the Millennium, the ratio is closer to 50-50.
ñ In the year 2000, Americans spent $20 billion on wine. 72% of that was spent on California wines.
ñ In ancient Rome bits of toast were floated in goblets of wine. There is a story that a wealthy man threw a lavish party in which the public bath was filled with wine. Beautiful young women were invited to swim in it. When asked his opinion of the wine, one guest responded: “I like it very much, but I prefer the toast.” (referring, presumably, to the women)
ñ “Cuvée” means “vat” or “tank.” It is used to refer to a particular batch or blend.
ñ Beaujolais Nouveau cannot be legally released until the third Thursday of every November. The due date this year (2001) is November 15th.

ñ We’re seeing more and more synthetic corks these days, but the latest technology to prevent contaminated corks is the use of microwaves.

WINE FACTS

MORE WINE FACTS

ñ Jefferson and wine: From Undaunted Courage: Meriwether Lewis, Thomas Jefferson, and the Opening of the American West, by Stephen E Ambrose, comes the following historical note. Jefferson took up residence in the President’s House in 1801, after his inauguration as the 3rd President of the United States.

   “Jefferson ran the place with only eleven servants (Abigail Adams had needed 30!), brought up from Monticello. There were no more powdered wigs, much less ceremony. Washington and Adams, according to Republican critics, had kept up almost a royal court. Jefferson substituted Republican simplicity - to a point. He had a French chef, and French wines he personally selected. His salary was $25,000 per year - a princely sum, but the expenses were also great. In 1801 Jefferson spent $6500 for provisions and groceries, $2700 for servants (some of whom were liveried), $500 for Lewis’s salary, and $3,000 for wine.”

ñ Dom Perignon (1638-1715), the Benedictine Abbey (at Hautvillers) cellar master who is generally credited with “inventing” the Champagne making process, was blind.

ñ Thomas Jefferson helped stock the wine cellars of the first five U.S. presidents and was very partial to fine Bordeaux and Madeira.

ñ To prevent a sparkling wine from foaming out of the glass, pour an ounce, which will settle quickly. Pouring the remainder of the serving into this starter will not foam as much.

ñ Old wine almost never turns to vinegar. It spoils by oxidation.

ñ U.S. 1998 sales of white and blush wines were 67% of total table wine sales. Red wines were 33% of sales. At Beekman’s, the best we can calculate (since we don’t track the color of wine sales from Chile, Australia or Spain or of jug wines) is that our sales of white and blush comprised only 45% of total wine sales. Reds accounted for 55%. That’s in dollars, not unit sales. American wines accounted for 47% of our wine sales vs. 53% for imported wines.

ñ In King Tut’s Egypt (around 1300 BC), the commoners drank beer and the upper class drank wine.

ñ According to local legend, the great French white Burgundy, Corton-Charlemagne, owes its existence, not to the emperor Charlemagne, but to his wife. The red wines of Corton stained his white beard so messily that she persuaded him to plant vines that would produce white wines. Charlemagne ordered white grapes to be planted. Thus: Corton-Charlemagne!

ñ When Leif Ericsson landed in North America in A.D. 1001, he was so impressed by the proliferation of grapevines that he named it Vinland.

ñ Cork was developed as a bottle closure in the late 17th century. It was only after this that bottles were lain down for aging, and the bottle shapes slowly changed from short and bulbous to tall and slender.

ñ Merlot was the “hot” varietal in 1999, but in 1949, the “darling of the California wine industry” was Muscatel!

ñ The Napa Valley crop described in 1889 newspapers as the finest of its kind grown in the U.S. was hops.

ñ When Mount Vesuvius buried Pompeii in volcanic lava in A.D. 79, it also buried more than 200 wine bars.

ñ The “top five” chateau of Bordeaux, according to the 1855 Classification, were actually only four: Lafite-Rothschild, Latour, Margaux and Haut-Brion. In the only change to that historic classification, Mouton-Rothschild was added in 1973.

ñ Grapevines cannot reproduce reliably from seed. To cultivate a particular grape variety, grafting (a plant version of cloning) is used.

ñ Wine has so many organic chemical compounds it is considered more complex than blood serum.

WINE FACTS

Q & A (part 1)
1. How many acres are planted to grapes worldwide?
2. Among the world's fruit crops, where do wine grapes rank in number of acres planted?
3. How many countries import California wines?
4. What was the primary fruit crop in Napa Valley during the 1940's?
5. How many gallons of wine were lost in the 1906 San Francisco earthquake?
6. When was phylloxera first discovered in California?
7. How many acres of Napa County vineyards have been replanted in the last 15 years because of phylloxera?
8. How many more acres of Napa County vineyards will need replacement?
9. How long does it take to harvest a commercial crop from newly replanted grape vines?
10. How many varieties of wine grapes exist worldwide?
11. How much does it cost per bottle to age wine in a French oak barrel?
12. How much does it cost per bottle to age wine in only new French oak barrels?
13. How much white zinfandel is consumed in this country?

Answers:
1) 20 million
2) #1
3) 164
4) Prunes
5) 30 million
6) August 19, 1873
7) 10,450
8) 4,450
9) 4-5 years
10) 10,000
11) 90 cents
12) $2.50
13) Too much!


Q & A (part 2)
1. When was the first known reference to a specific wine vintage?
2. How old was the wine being “reviewed”?
3. A bottle of opened wine stored in the refrigerator lasts how much longer than it would if stored at room temp?
4. How many oak species are there?
5. How many are used in making oak barrels?
6. What percent of an oak tree is suitable for making high grade wine barrels?
7. The 1996 grape crop in Napa Valley was down what percentage from normal?
8. What are the top three U.S. states in terms of wine consumption?
9. What percentage of legal-aged Americans contacted in a Nielson phone survey drink wine?
10. What percentage of restaurant wine sales do red wines represent?
11. What is the average cost of the grapes used to produce a $20 bottle of wine?

Answers:
1. Roman Historian Pliny the Elder rated 121 B.C. as a vintage “of the highest excellence.”
2. 200 years old! Pliny the Elder wrote the history of the Roman Empire around 70 A.D.
3. 6-16 times longer
4. 400
5. 20
6. 5%
7. 20-25%
8. CA, NY, FL
9. 58%
10. 55%
11. $2.64

WINE FACTS

The Irish believe that fairies are extremely fond of good wine. The proof of the assertion is that in the olden days royalty would leave a keg of wine out for them at night. Sure enough, it was always gone in the morning. - Irish Folklore

Ambrose Bierce (1842-1914), "The Devil's Dictionary", 1911: CONNOISSEUR, n. A specialist who knows everything about something and nothing about anything else. An old wine-bibber having been smashed in a railway collision, some wine was poured on his lips to revive him. "Pauillac, 1873," he murmured and died.

Fill up, fill up, for wisdom cools
When e'er we let the wine rest.
Here's death to Prohibition's fools,
And every kind of vine-pest!    - Jamrach Holobom

Ambrose Bierce (1842-1914), "The Devil's Dictionary", 1911: WINE, n. Fermented grape-juice known to the Women's Christian Union as "liquor," sometimes as "rum." Wine, madam, is God's next best gift to man.

There are about 400 species of oak, though only about 20 are used in making oak barrels. Of the trees that are used, only 5% is suitable for making high grade wine barrels. The average age of a French oak tree harvested for use in wine barrels is 170 years!

1 grape cluster = 1 glass
75 grapes = 1 cluster
4 clusters = 1 bottle
40 clusters = 1 vine
1 vine = 10 bottles
1200 clusters = 1 barrel
1 barrel = 60 gallons
60 gallons = 25 cases
30 vines = 1 barrel
400 vines = 1 acre
1 acre = 5 tons
5 tons = 332 cases

The bill for a celebration party for the 55 drafters of the US Constitution was for 54 bottles of Madeira, 60 bottles of claret, 8 bottles of whiskey, 22 bottles of port, 8 bottles of hard cider, 12 beers and seven bowls of alcohol punch large enough that "ducks could swim in them."

The Manhattan cocktail (whiskey and sweet vermouth) was invented by Winston Churchill's mother.

In the 1600's thermometers were filled with brandy instead of mercury.

The longest recorded champagne cork flight was 177 feet and 9 inches, four feet from level ground at Woodbury Vineyards in New York State.

Foot treading of grapes is still used in producing a small quantity of the best port wines.

In ancient Babylon, the bride's father would supply his son-in-law with all the mead (fermented honey beverage) he could drink for a month after the wedding. Because their calendar was lunar or moon-based, this period of free mead was called the "honey month," or what we now call the "honeymoon."

Before thermometers were invented, brewers would dip a thumb or finger into the liquid to determine the ideal temperature, neither too hot nor too cold, for adding yeast. From this we get the phrase "rule of thumb."

In English pubs drinks are served in pints and quarts. In old England, bartenders would advise unruly customers to mind their own pints and quarts. It's the origin of "mind your P's and Q's."

How big can a wine bottle get?
Capacity (Liters) followed by the number of standard size bottles contained:
Standard (.75)  1
Magnum (1.5)  2
Jeroboam (3)  4
Rehoboam (4.5)  6
Methuselah (6)  8
Salmanazar (9)  12
Balthazar (12)  16
Nebuchadnezzar (15)  20

Thomas Jefferson’s salary was $25,000 per year - a princely sum, but the expenses were also great. In 1801 Jefferson spent $6,500 for provisions and groceries, $2,700 for servants (some of whom were liveried), $500 for Lewis’s salary, and $3,000 for wine.”

Thomas Jefferson helped stock the wine cellars of the first five U.S. presidents and was very partial to fine Bordeaux and Madeira.

Cork was developed as a bottle closure in the late 17th century. It was only after this that bottles were lain down for aging, and the bottle shapes slowly changed from short and bulbous to tall and slender.

The Napa Valley crop described in 1889 newspapers as the finest of its kind grown in the U.S. was...hops.

What is the ideal temperature for wine?
Whites: chilled (45-55 degrees F) for a few hours in the refrigerator.
Reds: slightly cooler than room temperature (about 65 degrees); Younger fruity reds benefit from chilling.
Sparkling Wine: thoroughly chilled; refrigerate several hours or the night before serving.
Dessert Wine: room temperature.

Chilling tones down the sweetness of wine. If a red wine becomes too warm, it may lose some of its fruity flavor.
Should I ever use a decanter for my wines?

A decanter is used mainly to remove sediment from older red wines.  Also, it can be used to open up young red wines.  Otherwise, wine will “breathe” enough in your glass and decanting is not necessary.

Why should I swirl wine in my glass before I drink it?
By swirling your wine, oxygen is invited into the glass, which allows the aromas to escape.

Some of the best-known grape varietals and their characteristics:
Sauvignon Blanc - Sauvignon Blanc is a white wine best known for its grassy, herbal flavors. Sauvignon Blanc is also called Fume Blanc, and is a popular choice for fish and shellfish dishes.
Pinot Gris (Pinot Grigio) - The low acidity of this white varietal helps produce rich, lightly perfumed wines that are often more colorful than other whites. The best ones have pear and spice-cake flavors.
Chardonnay - Chardonnay is a white wine which can range from clean and crisp with a hint of varietal flavor to rich and complex oak-aged wines. Chardonnay typically balances fruit, acidity and texture.  This varietal goes well with everything from fish and poultry to cheeses, spicy foods and nut sauces.
Muscat - The white Muscat grape produces spicy, floral wines that often do something most other wines don't: they actually taste like grapes. Muscats can range from very dry and fresh to sweet and syrupy. This varietal is often served with puddings and chocolate desserts.
Gewurztraminer - Gewurztraminer is a white wine that produces distinctive wines rich in spicy aromas and full flavors, ranging from dry to sweet. Smells and flavors of litchi nuts, gingerbread, vanilla, grapefruit, and honeysuckle come out of this varietal.  It is often a popular choice for Asian cuisines and pork-based sausages.
Riesling - Rieslings are white wines known for their floral perfume. Depending on where they're made, they can be crisp and bone-dry, full-bodied and spicy or luscious and sweet. The flavor is often of peaches, apricots, honey, and apples and pairs well with duck, pork, and roast vegetables.

Champagne/Sparkling Wine - These wines are made effervescent in the wine-making process. Champagnes and sparkling wines range in style from very dry (Natural), dry (brut) and slightly sweet (extra Dry) to sweet (sec and Demi-Sec). Many sparkling wines are also identified as Blanc de Blancs (wines made from white grapes) or Blanc de Noirs (wines produced from red grapes).
Pinot Noir - Pinot Noir is a red wine of light to medium body and delicate, smooth, rich complexity with earthy aromas.  They are less tannic than a cabernet sauvignon or a merlot.  Pinot Noirs exude the flavor of baked cherries, plums, mushrooms, cedar, cigars, and chocolate.
Zinfandel – Primarily thought of as a Californian varietal (though recently proven to have originated from vineyards in Croatia), Zinfandel is a red wine with light to full body and berry-like or spicy flavors. The Zinfandel grape is also widely used in the popular off-dry blush wine known as White Zinfandel. The Red Zinfandel pairs well with moderately spicy meat dishes and casseroles. 
Syrah (Shiraz) - Syrah can produce monumental red wines with strong tannins and complex combinations of flavors including berry, plum and smoke. It's known as Shiraz mainly in Australia and South Africa.
Petite Sirah - Petite Sirahs are red wines with firm, robust tannic tastes, often with peppery flavors. Petite Sirahs may complement meals with rich meats.

Merlot - Merlot is a red wine with medium to full body and herbaceous flavors. Merlot is typically softer in taste than Cabernet Sauvignon.  It’s flavors and aromas include blackberry, baked cherries, plums, chocolate, and mocha.

Cabernet Sauvignon - Cabernet Sauvignon is a red wine known for its depth of flavor, aroma and ability to age. It is full-bodied and intense, with cherry- currant and sometimes herbal flavors. Cabernet Sauvignon may have noticeable tannins.

The World of Wine & Spirits

FOOD AND ACCOMPANIMENTS

Food & Accompaniments from HEMANT SINGH

Food & Accompaniments Presentation Transcript Food & Accompaniments Accompaniments are highly flavoured seasonings of various kinds offered with certain dishes. The object of offering accompaniments with dishes is to improve the flavour of the food or to counteract its richness or texture. HORSD’OEUVRES HOR SD’OEUVRES HORSD’OEUVR’ES HOR SD’OEUVRES GRAPEFRUIT COCKTAIL: SERVED WITH: CASTOR SUGAR HORSD’OEUVR’ES HOR SD’OEUVRES TOMATO JUICE: SERVED WITH: WORCESTERSHIRE SAUCE HORSD’OEUVR’ES HOR SD’OEUVRES OYSTERS : SERVED WITH: CAYENNE PEPPER PEPPER MILL CHILLI VINEGAR TABASCO SAUCE LEMON WEDGE BROWN BREAD & BUTTER SNAILS : SERVED WITH: BROWN BREAD & BUTTER HORSD’OEUVRES HOR SD’OEUVRES SHRIMPS: SERVED WITH: CAYENNE PEPPER PEPPER MILL LEMON WEDGES HOT BREAKFAST TOAST HORSD’OEUVRES HOR SD’OEUVRES HAM MOUSSE: SERVED WITH: HOT BREAKFAST TOAST HORSD’OEUVRES HOR SD’OEUVRES GULL’S EGG SERVED WITH: BROWN BREAD & BUTTER ORIENTAL SALT HORSD’OEUVRES HOR SD’OEUVRES SMOKED SALMON SERVED WITH: CAYENNE PEPPER PEPPER MILL LEMON WEDGE BROWN BREAD & BUTTER HORSD’OEUVRES HOR SD’OEUVRES ASPARAGUS: SERVED WITH: HOLLANDAISE SAUCE (IF HOT) VINAIGRETTE (IF COLD) HORSD’OEUVRES HOR SD’OEUVRES GLOBE ARTICHOKE HOLLANDAISE SAUCE (IF HOT) VINAIGRETTE (IF COLD) HORSD’OEUVRES HOR SD’OEUVRES CORN ON THE COB SERVED WITH: BEURRE FONDUE HORSD’OEUVRES HOR SD’OEUVRES FRESH PRAWNS SERVED WITH: BROWN BREAD & BUTTER MAYONNAISE SAUCE HORSD’OEUVRES HOR SD’OEUVRES CHILLED MELON SERVED WITH: GROUND GINGER CASTOR SUGAR HORSD’OEUVRES HOR SD’OEUVRES AVACADO SERVED WITH: BROWN BREAD & BUTTER HORSD’OEUVRES HOR SD’OEUVRES SHELLFISH COCKTAIL SERVED WITH: BROWN BREAD & BUTTER HORSD’OEUVRES HOR SD’OEUVRES SOUP CRÈME DE TOMATE SERVED WITH: CROUTONS CONSOMME SERVED WITH: DEPENDING ON GARNISH FRENCH ONION SOUP SERVED WITH: GRATED PARMESAN CHEESE GRILLED FLUTES PETITE MARMITE SERVED WITH: GRATED PARMESAN CHEESE GRILLED FLUTES POACHED BONE MARROW POTAGE GERMINY SERVED WITH: CHEESE STRAWS BOUILLABASSE SERVED WITH: THIN SLICES OF FRENCH BREAD DIPPED IN OIL AND GRILLED BORTSCH SERVED WITH: SOUR CREAM BEETROOT JUICE BOUCHEES FILLED WITH DUCK PASTE TURTLE SOUP SERVED WITH: BROWN BREAD & BUTTER SEGMENTS OF LEMON CHEESE STRAWS MEASURE OF SHERRY FISH & SEA FOOD FRIED FISH SERVED WITH: SEGMENTS OF LEMON, SAUCES: TARTARE, REMOULADE, GRIBICHE GRILLED FISH SERVED WITH: SEGMENTS OF LEMON, COLD SAUCES: TARTARE, REMOULADE, GRIBICHE HOT SAUCES: BEARNAISE, TYROLIENNE POACHED FISH SERVED WITH: SEGMENTS OF LEMON, COLD SAUCES: TARTARE, REMOULADE, GRIBICHE HOT SAUCES: HOLLANDAISE, MOUSSELINE GRILLED HERRING SERVED WITH: MUSTARD SAUCE POACHED SALMON SERVED WITH: HOLLANDAISE SAUCE MOUSSELINE SAUCE MUSSELS SERVED WITH: BROWN BREAD & BUTTER, CAYENNE PEPPER CRAWFISH SERVED WITH: MAYONNAISE SAUCE COLD LOBSTER SERVED WITH: MAYONNAISE SAUCE FARINACEOUS SPAGHETTI SERVED WITH: GRATED PARMESAN CHEESE MEAT CURRY SERVED WITH: POPPADAMS, PAN CAKES ROAST BEEF SERVED WITH: ENGLISH/FRENCH MUSTARD, HORSERADISH SAUCE, YORKSHIRE PUDDING, ROAST GRAVY ROAST LAMB SERVED WITH: MINT SAUCE. ROAST GRAVY ROAST PORK SERVED WITH: SAGE & ONION STUFFING, APPLE SAUCE, ROAST GRAVY BOILED MUTTON SERVED WITH: CAPER SAUCE SALTED BEEF SERVED WITH: TURNED ROOT VEGETABLES, DUMPLINGS, NATURAL COOKING LIQUOR BOILED FRESH BEEF SERVED WITH: TURNED ROOT VEGETABLES, NATURAL COOKING LIQUOR, ROCK SALT, GHERKINS CALF’S HEAD SERVED WITH: BOILED BACON, PARSLEY SAUCE, BRAIN SAUCE, SAUCE VINAIGRETTE GRILLED STEAKS SERVED WITH: FRENCH/ENGLISH MUSTARD, BEURRE MAITRE D’HOTEL, POMMES PAILLE (STRAW POTATOES), WATERCRESS IRISH STEW SERVED WITH: WORCESTER SAUCE, PICKLED RED CABBAGE POULTRY CHICKEN SERVED WITH: BREAD SAUCE, ROAST GRAVY, PARSLEY & THYME STUFING, BACON ROLLS, GAME CHIPS, WATERCRESS ROAST TURKEY SERVED WITH: CRANBERRY SAUCE, BREAD SAUCE, CHESTNUT STUFFING, CHIPOLATA, GAME CHIPS, WATERCRESS, ROAST GRAVY GOOSE SERVED WITH: SAGE & ONION STUFFING, APPLE SAUCE, ROAST GRAVY WILD DUCK SERVED WITH: ORANGE SALAD, ACIDULATED CREAM DRESSING DUCK SERVED WITH: ONION & SAGE STUFFING, APPLE SAUCE, WATERCRESS, ROAST GRAVY GAME HARE SERVED WITH: HEART SHAPED CROUTES FORCEMEAT BALLS RED CURRANT JELLY VENISON SERVED WITH: CUCUMBERLAND SAUCE, REDCURRANT JELLY PARTRIDGE SERVED WITH : FRIED BREAD CRUMBS GROUSE SERVED WITH: HOT LIVER PASTE SPREAD ON A CROUTE PHEASANT SERVED WITH: BREAD SAUCE, GAME CHIPS, WATERCRESS, ROAST GRAVY

RESTAURANT EQUIPMENTS

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Restaurant Equipments from HEMANT SINGH

Restaurant Equipments Presentation Transcript FOOD & BEVERAGE SERVICES CLASSIFICATION OF RESTAURANT EQUIPMENTS FURNITURE TABLES CHAIRS SIDE BOARD BAR COUNTER FIXTURES PAINTINGS PELMETS CHANDELIERS LINEN 1 2 3 4 5 6 1. TABLE COVER 2. NAPPERON 3. CHAIR COVER 4. HOOD 5. BOW 6. NAPKINS CUTLERY & FLATWARE CUTLERY & FLATWARE CUTLERY & FLATWARE CUTLERY & FLATWARE CROCKERY CROCKERY HOLLOWARE CHAFFING DISHES TONGS SPECIAL EQUIPMENTS LOBSTER CRACKER LOBSTER PICK NUT CRACKER SNAIL TONGS SNAIL DISH ICE CREAM SCOOPS SKEWERS ASPARAGUS HOLDER CORN ON THE COB HOLDER GATEAU SLICE OYSTER FORK Champagne Chiller Ice Buckets with tong GLASSWARE Hi Ball Tom Collins Red Wine Glass White Wine Glass Water Goblet Shot Glass Cocktail / Martini Glass Beer Goblet Beer Mug Beer Tankard Pilsner Glass Brandy Goblet/Balloon/Snifter Champagne Saucer Champagne Tulip Champagne Flute Old Fashioned Roly Poly WINE GLASSES Machines & Other Equipments Ice Cube Making Machine Traulson Refrigerator Juicer Mixer Grinder 3 Sink Unit Dish Washer Plate Warmer/Hot Plate TROLLEYS Room Service Trolley Gueridon Trolley Cheese Trolley Dessert Trolley Carving Trolley Wine Trolley Liqueur Trolley Mobile Wine Bar

ICE CREAMS

Ice cream from HEMANT SINGH

Ice cream Presentation Transcript ICE CREAMS Ice cream, or iced cream as it was originally called, was once narrowly defined as a luxury dessert made of cream, sugar, and sometimes fruit congealed over ice. But today it is an universally cherished favorite dish. The wide variety of ice creams and their varying cost ranging from low to high has made it delightful dish. Our affection with ice cream is centuries old. The ancient Greeks, Romans, and Jews were known to chill wines and juices. This practice evolved into fruit ices and, eventually, frozen milk and cream mixtures. The Italians were especially fond of the frozen confection that by the sixteenth century was being called ice cream. Ice cream is a frozen dessert made from dairy products, s u c h a s milk a n d cream, combined with flavorings a n d sweeteners, such as sugar. This mixture is stirred slowly while cooling to prevent large ice crystals from forming, which results in a smoothly textured ice cream. These ingredients, along with air incorporated during the stirring process (technically called overrun), make up ice cream. Although the term "ice cream" is sometimes used to mean frozen desserts and snacks in general, frozen custard, frozen yogurt, sorbet, gelato, and other similar products are sometimes informally called ice cream. Ice cream comes in a wide variety of flavors, often with additives such as chocolate flakes or chips, ribbons of sauce such as caramel or chocolate, nuts, fruit, and small candies / sweets. Some of the most popular ice cream flavors are vanilla, chocolate, strawberry, and Neapolitan (a combination of the three). Many people also enjoy ice cream sundaes, which often have ice cream, hot fudge, nuts, whipped cream, maraschino cherries or a variety of other toppings. Other toppings include cookie crumbs, butterscotch, sprinkles, banana sauce, marshmallows or different varieties of candy. Ice cream is generally served as a chilled product. It may also be found in dishes where the coldness of the ice cream is used as a temperature contrast, for example, as a topping on warm desserts, or even in fried ice cream. Some commercial institutions such as creameries specialize in serving ice cream and products that are related. ICE CREAM PRODUCTION Today’s ice creams are made by slowly churning a mixture of milk or cream, eggs, sugar, and flavorings (such as fruit, chocolate, or nuts) at freezing temperatures until the mixture transforms into a smoothly textured mass of tiny ice crystals. There are two basic varieties of ice cream: i) French-style or custard-based : These types of ice cream are very rich and smooth. They are made by incorporating egg yolks and sugar into cream and/or milk before churning. ii) Philadelphia-style : This ice cream contains no eggs and is made simply by mixing together milk or cream with sugar. This process yields a less rich ice cream that is firmer and chewier than French-style ice cream. TYPES OF ICE CREAMS Premium Ice cream generally has between 11% and 15% butterfat and 60% to 90% overrun , which is the air that is pumped into the ice cream. This creates a denser, heavier, creamier, richer and more caloric product than regular ice cream, and is reflected in the price. Super premium ice cream has even more butterfat— greater than 14%, with some having up to 18% and more—and less overrun, from as low as 20% up to 80%. Premium and super premium ice creams come in more complex flavors in addition to the basic ones. The super premium ice cream producers category includes smaller companies that make interesting gourmet” flavors. In addition to lower overrun and greater butterfat, the third way in which a super premium ice cream can be made richer is by using an egg custard base, which is known as French or French-style ice cream . Regular Ice cream is less dense: it contains 10% to 11% butterfat and more air, 90% to 100% overrun. It is usually sold in the more standard flavors, since the addition of ingredients of fancy flavors add to the cost escalation. Some people prefer the texture and lesser degree of richness, and prefer it in milkshakes where the subtlety of the richer ice cream can be lost (or is overkill). Economy Ice cream contains exactly 10% butterfat - the minimum USDA standard, and 95% to 100% overrun. It is made in basic flavors. Light Ice cream means that there is either 50% less fat or 33% fewer calories than the company’s standard ice cream. Read the labels carefully: the “light” ice creams of a superpremium brand often have more calories than the “regular” ice cream of other brands. Low fat Ice cream has 25% less fat than the company’s regular ice cream. Similar to the light ice cream analogy above, it can contain more calories than a regular ice cream of another brand. ASSORTMENT OF ICE CREAMS 1. Ice Cream Cake can take two forms. It is a three layer ice cream in the shape of a cake, often with cookie crumbs or other small representation of “cake”; or layers of ice cream and cake. In the latter, it is up to the cake maker to decide as to whether the middle layer is the ice cream or the cake. 2. Ice Milk is a low butterfat variation of ice cream, which due to advances in food technology over the last 20 years, has all but disappeared as a term, replaced by reduced fat ice cream. 3. Italian Ice is a smooth water ice, similar to a sorbet but generally a sweeter, snack product rather than a more refined dessert product. It is so-called because it is served in pizzerias and Italian ice shops, as well as by street vendors. Popular flavors include cherry, coconut, lemon and “rainbow ice.” 4. Kulfi is a dense Indian ice cream made with water buffalo’s milk and flavorings like cardamom, chikoo, coconut, malai (milk cream), almond, mango, pistachio and saffron. Kulfi is also never made with eggs, like French ice cream. It is prepared by simply boiling milk until it is reduced to half the original volume; then sugar and a teaspoon of corn syrup are added and the mixture is boiled for 10 more minutes. Water is mixed in until it thickens into a paste and is boiled a while longer. Finally, flavorings, dried fruits or cardamom are added. The mixture is cooled, put into molds and frozen. 5. Parfait , the French word for “perfect,” is originally the French sundae, generally served with fruit purée. In America, it became a particular type of sundae, with syrup and ice cream layered in a tall glass, topped with whipped cream. 6. Novelties are single-serving frozen treats such as ice cream bars, popsicles and sandwiches. 7. Semifreddo , means “half cold” in Italian, which refers to a class of semi-frozen desserts - semi-frozen custards, ice cream cakes and tarts. 8. Sherbet is a fruit-based product like sorbet, with milk added to provide creaminess. By law, sherbet can contain no more than 2% milkfat, and ranges from 1% to 2%. The milk makes it a slightly heavier product than sorbet. 9. Sorbet (the French word—in Italian, it’s sorbetto ) is a frozen dessert generally made from fruit purée or fruit juice; it can incorporate other flavorings including herbs and liqueurs. Unlike sherbet, sorbet contains no milk; some sorbet recipes also use egg whites. 10. Snow Cone , generally served in a paper cone or cup and is made of compacted shaved ice flavored with a choice of bright-colored sugary syrups, usually fruit-flavored (apple, banana, cantaloupe, cherry, colada, grape, kiwi, lemon, lime, mango, orange, peach, pineapple, raspberry, strawberry) but also spice (cinnamon) and pop flavors like bubblegum and cola. Snow cones served in a cup are eaten with a spoon; those in a paper cone are eaten like an ice cream cone. Interestingly, snow cones are the descendents of the original “ice cream,” which was snow flavored with fruit juice, created 4,000 years ago by the Chinese and learned through trade routes by the Persians 2,500 years ago. 11. Spumoni is a Neapolitan specialty where layers of three different colored and flavored ice creams: chocolate, pistachio and cherry are a popular combination. Or, more basic flavors can be used, with nuts and candied fruit added to the layers. 12. Sundae , a name invented in America consists of one or more scoops of ice cream topped with sauce or syrup (generally butterscotch, caramel, chocolate or strawberry). Chopped nuts and whipped cream is generally added, and a maraschino cherry is placed on top. There are endless creative riffs on the sundae, incorporating fruit, cookies, candy, cake, marshmallow creme, peanut butter sauce, sprinkles / jimmies, and ingredients too numerous to list. 13. Tartufo , the Italian word for truffle, is a ball of vanilla ice cream, often with a cherry and nuts in the center, enrobed in chocolate. The ice cream version appeared around the Victorian era, when the molding of ice cream into flowers, fruits, and other shapes became popular. 14. Gelato is Italian ice cream made from milk and sugar, combined with other flavorings. The gelato ingredients (after an optional pasteurization) are frozen while stirring to break up ice crystals as they form. Like high-end ice cream, gelato generally has less than 35% air, resulting in a dense and extremely flavourful product. Gelato is typically made with fresh fruit or other ingredients such as chocolate (pure chocolate, flakes, chips, etc.), nuts, small confections or cookies, or biscuits. 15. Ais kacang or ice kacang is a dessert served in Malaysia and Singapore. It is also popularly known as air batu campur in Malay or ABC for short. It is sweet-tasting and is primarily crushed or shaved ice served with sweet flavoured syrup and jelly. The word Kacang is a Malay word for bean, and the word "ais" is a transliteration of the English term "ice". Formerly, it was made of only shaved ice and cooked red beans. Several varieties have also been introduced which contain aloe vera in some form or another, such as in jelly form. Evaporated (condenced) milk is drizzled over the mountain of ice. 16. Ice pop is a frozen water dessert on a stick that is colored and flavored. It is made by freezing colored, flavored liquid (such as fruit juice) around a stick. Once solid, the stick is then used as a handle to hold the ice pop. 17. Frozen Custard or Soft-Serve Ice Cream is ice cream served at a warmer temperature from a machine that extrudes the ice cream into soft, swirled peaks. Frozen yogurt is also available in soft-serve form. With both ice cream and frozen custard, the ingredients are mixed at 21°F; then the ice cream goes into a hardening room where it becomes rock-solid at -40°F. Soft ice cream leaves off this last step. Frozen custard is perceived as tastier because it is warmer and doesn’t numb the taste buds. What we know today as “soft serve” or “frozen custard” was originally regular “French” ice cream or “ glace.” Over time, the hard ice cream became known as “ French” ice cream, and “frozen custard” became the term used for the soft-serve ice creams, which once did use a custard ice cream base. 18. Frozen Yogurt is made of low-fat or no-fat yogurt, sweetener, gelatin, corn syrup, coloring, and flavoring, churned in an ice cream machine. It can be found softserve or hard-packed. It both freezes and melts much more slowly than ice cream, since yogurt has a much higher freezing and melting point than milk. 19. Glace (pronounced GLAHS) is French-style ice cream, also called frozen custard, made from rich milk-andcream- based custard that includes eggs. Not to be confused with soft-serve ice cream called frozen custard, which may or may not have an egg-custard base. 20. Granita (pronounced grah-nee-TAH, or granité, grahnee- TAY, in French) is a semi-frozen dessert that is made with the same ingredients as sorbet—sugar, water and a flavoring, in this case a liquid such as fruit juice, coffee or wine. Unlike sorbet, granita is not churned in a freezing machine, but is poured into a large pan, placed in the freezer, and the frozen crystals are scraped from the top of the pan every 30 minutes or so. It thus yields large, frozen flakes, a crystalline appearance and a crunchy texture. Granita also has less sugar than sorbet or sherbet SERVING ICE CREAM 1. The ideal serving temperature for ice cream and other frozen desserts is 6–10°F, yet most home freezers are set to 0°F. When you serve frozen desserts straight from the freezer, they’re too cold to allow your taste buds to experience their full spectrum of flavors. 2. "Temper" ice cream before you scoop - leave it at room temperature for 8-10 minutes before serving. Return ice cream to the freezer immediately after it has been served to minimize the formation of ice crystals. 3. Serve ice cream in chilled bowls, preferably glass. Not only is the frosted bowl refreshing to look at, but the ice cream will retain its shape longer. 4. Scooping ice cream: Have a large Pyrex measuring cup or other heat proof container filled with just boiling water standing by. Dip the metal scoop into the hot water, let it heat up for a moment, and then DRY the scoop on a towel. Quickly drag the hot scoop across the ice cream creating tight rolls of the divine stuff. Do not smash the ice cream with the scoop. Repeat the process for each serving. 5. To store opened ice cream, first place a piece of plastic wrap on the surface and smooth it down lightly with your fingers. Then close the lid securely and return to the depths of your freezer. ICE CREAM SCOOPS · Solid scoops: These use a thin leading edge to help you push through firm ice cream. Many have handles filled with an anti-freezing fluid that keeps the scoop warmer than the ice cream. · Spring-loaded scoops: These have a strip of metal or plastic that sweeps across the inner surface of the scoop, helping to ease the ice cream out of the scoop. Some models have a button on the back that pushes the ice cream straight out of the scoop. · Spades: These are ideal if worked with ice cream on a flat surface and folding ingredients into it. A spade is useless if one needs to scoop ice cream out of small containers. STORING ICE CREAMS 1. Every time you remove ice cream from the freezer, some of its small ice crystals melt. When you return the container to the freezer, that melted liquid refreezes and clings to existing crystals, making the ice cream grainier and grainier each time you remove it. Though this problem is unavoidable, you can minimize it by dividing your freshly churned ice cream into a number of small containers so that each container spends as little time outside the freezer as possible. 2. Foods that contain fat—including ice cream, gelato, sherbet, and frozen yogurt—are prone to picking up odors from nearby foods in the freezer if they’re not sealed and stored properly. Protect your ice cream from unwanted odors by draping a layer of plastic wrap or wax paper over the top of your storage container before covering it with the lid.

BREAKFAST

Breakfast from HEMANT SINGH

Breakfast Presentation Transcript BREAKFAST In French, breakfast is known as Petit de jeuner. The word breakfast means to break the fast after a long time i.e. the night. It originally started in England. The different types of breakfasts are : Continental American English BREAKFAST Continental Breakfast This is an European breakfast. It comprises of : Choice of Juice (Tomato, Orange, Pineapple & Grape fruit etc.) 2. Choice of breads (White bread, brown bread, rolls, croissants, brioche served with honey,jam & marmalade.) 3. Tea / Coffee BREAKFAST Caf é simple or Thé simple Café complet or Thé complet English Breakfast English breakfast is a very elaborate breakfast. It comprises of 2-10 courses.People generally take a 6-10 course breakfast on weekends or on holidays, otherwise normally they used to have a 2-4 course breakfast. It includes: BREAKFAST Choice of Juice Stewed fruits (fruits cut into small pieces and cooked in sugar syrup, flavoured with clove and cinnamon) Cereals Fish Egg to order Meat Choice of roll or toast Butter and preserves Fresh fruits Beverages BREAKFAST American Breakfast American breakfast always starts with a glass of cold water. It also includes a number of courses like: Choice of Juice Cereals Fish / Meat Eggs to order Choice of breads Beverages BREAKFAST Breakfast Covers: Cover for Continental breakfast. Side Plate Side Knife Serviette Bread basket Butter dish on a side plate with a doily & butter knife Preserve dish on a side plate with a preserve spoon Breakfast cup and saucer with a teaspoon BREAKFAST Breakfast Covers: Cover for Continental breakfast. Under liners for tea/coffee pot & milk pot Ash tray Table Number Sugar pot & tong Slop basin & tea strainer(if tea is to be served) BREAKFAST Breakfast Covers: Cover for full English breakfast. Joint Knife & fork Fish Knife & fork Sweet spoon & fork Side Knife Side Plate Breakfast cup, saucer and teaspoon Slop basin BREAKFAST Breakfast Covers: Cover for full English breakfast. Tea strainer Jug of cold milk Sugar pot & tong Butter dish on a side plate with a doily & butter knife Preserve dish on a side plate with a preserve spoon BREAKFAST Breakfast Covers: Cover for full English breakfast. Under liners for tea/coffee pot & milk pot Cruet set Castor sugar Ash tray Serviette Toast rack Bread basket