Particulars

1. Application form
2. Curriculam Vitae
3. Academic and Professional Qualification
4. Syllabus
5. work Experience
6. Sample Photos
7. Additional Information
8. Food items
9. Passport Details
 SALADS

Salad is defined as - A dish of raw or cold cooked food usually dressed and seasoned,
served as an appetizer or a side dish.
The word “Salad” derives from the Roman word “Sal” meaning salt which is usually
added to most vegetables eaten raw.

Salads

Simple Compound
Green salads
Composed

Green salads Side Salads

Simple Salads: It consists of a basic ingredient either raw or cooked but always
served cold with a dressing on a side. The basic ingredient can be a vegetable or meat
or shellfish and the range is very varied like French beans, carrots, cauliflower, lentils,
potatoes, ham, cold chicken, crab, prawns etc.

Compound Salad: They are more elaborate dishes comprising of various ingredients
of contrasting but complimentary flavours, textures and colours. They can include
exotic ingredients as well as simple ones. The accompanying dressing should also
blend with the flavour of the ingredients.

Side Salads – They are made from fruits, vegetables, potatoes, grains, pastas,
legumes and fruits.
GREEN SALADS -
They consist of green leafy raw vegetables which are used for preparing a salad. The
greens that are selected will determine the character of the salad. Examples of salad
greens are various varieties of lettuce, Endive, Chicory, Kale, Watercress, Purslane,
Arugula, lamb‘s lettuce, spinach, sorrel.

Lettuce is synonymous with salads as they are predominantly made from crispy green
lettuce leaves. Most varieties of lettuce exude small amounts of a white milky liquid
when their leaves are broken. This “milk” gives lettuce its slightly bitter flavour, and
its scientific name Lactuca sativa derived from the Latin word for milk.

SALAD GREENS –
Today’s lettuces and salad greens are divided into roughly 4 categories. By combining
lettuces within one category or by selecting from among two or more categories we
can create different green salads.
Salad Greens are divided as –
Mild Greens
Spicy greens
Bitter Green
Prepared Mixes of Greens
Herbs & flowers

MILD GREENS –
Mild lettuces can be grouped into 4 categories-
ICEBERG / HEADING – Crispheads have closely packed leaves and a very mild
flavour. Crisphead or "iceberg" lettuce with dense, firm heads and crunchy leaves is
the most important commercial type lettuce. Because lettuce is a cool-season crop,
most iceberg lettuce is grown in the cool coastal valleys of California.
BUTTERHEAD – Loose rosette of soft, thick leaves have a soft, delicate texture and
mild flavour, includes Boston, Kentucky Limestone and Bibb lettuce variety. Bibb
or Butterhead lettuce was developed by Kentuckian John J. Bibb and is often served
at Kentucky Derby breakfasts, produces a loose, soft head. The inner leaves have an
oily or buttery feel. Butterhead cultivars produce high-quality lettuce that matures
slightly earlier than crisp-head cultivars but are less tolerant of warm weather. `Big
Boston', `Bibb', and `Butter Crunch', an All-American Selection, are popular cultivars.
Butterhead lettuce does best in Nebraska when started early indoors or in cold frames
and later set in the garden as transplants.
LOOSE LEAF – Open, deeply indented loose leaves have a delicate flavour and a
moderately soft texture; includes red and green leaf lettuce, oak leaf, and Lola Rosa.
Baby varieties are often included in special salad blends.
ROMAINE / COS – this lettuce grows as a long cylindrical head, with the leaves
joined to a core at its base. The outer leaves are heavily ribbed and sometimes
savoyed (crinkled). Leaves closer to the centre have a milder, sweeter flavour than the
outer leaves. The inner leaves sometimes known as the Heart may be used exclusively
in some salads. Baby romaine is also featured in mixed greens or speciality blends.
The name Cos derives form the Greek island of the same name, where some believe
this lettuce originated.
CORN SALAD / MACHE / LAMB’S LETTUCE (Valerianella locusta)- In
addition to the lettuces described above, the mild greens also include the Mache and
some other spicy greens when they are still young or immature, and baby varieties of
various cooking greens and cabbages. It has a mild, nutty flavour. It has rounded
leaves that grow slowly into small rosettes of soft, buttery leaves. It needs a long, cool
growing season and may do best as a fall crop.

SPICY GREENS-
Spicy greens have a distinctive pepperiness or assertive flavour but are still delicate
enough to eat in salads. The younger they are the less spicy they taste. The spicy
greens include but are not limited to:
AMARANTH – Spinach like in flavour Amaranth varies in colour from green to
purple to red. Amaranth is a tall plant with very broad leaves; it produces many
thousands of tiny seeds. The leaves and the seeds are edible. The amaranth is closely
related to pigweed, spinach, beets, and other plants in the goosefoot family.
ARUGULA / ROCKET / ROQUETTE –(Eruca vesicaria sativa) Leaves have a
peppery/sweet tangy flavour. This green is easy to grow, but the young leaves need to
be harvested frequently for best flavour. It becomes bitter in hot weather, so plant
successive crops early in spring and then again in the fall. Taste ranges from mild and
nutty to peppery and pungent, best used when leaves are small and narrow.
WATERCRESS – With peppery, small leaves on tender branches, watercress is dark
green. It forms little stems of frilly green leaves and has a peppery taste to add zip to
dishes.
MIZUNA – A Japanese mustard mizuna has a mild flavour.
TAT- SOI : A flat black cabbage whose round leaves form an open rosette, with a
faint but pleasant cabbage like taste; used in its very young stages.

BITTER GREENS & CHICORIES –

Chicories are heading or loose leaf greens characterised by a distinctive bittersweet
flavour. When young, they may be used in salads. More mature chicories are
considered cooking greens. This group includes:
BELGIAN ENDIVE: As endive grows, soil id moulded over the heads to prevent
them from turning green; this is also known as blanching the endive. Belgian endive
has white, tight heads with spear like leaves and a succulent, very crisp texture. Red
Belgian endive is a type of Radicchio known as Treviso.
DANDELION, MUSTARD, BEET, SWISS CHARD, AND COLLARD
GREENS- These distinctly bitter varieties have dark green, long narrow leaves, some
with white or red ribs. If they are over mature they give salads an unpleasant flavour.
Beet greens have a tendency to bleed when mixed with a salad dressing.
ESCAROLE – large heads of greenish yellow, slightly crumpled leaves which are
succulent and slightly nutty. Escarole has broad, coarse, crumpled leaves that blanch
the inner leaves so they are crunchy yet tender.
CURLY ENDIVE (ALSO CALLED CHICORY) – This salad green has narrow
leaves with deeply ridged edges, and an assertive flavour and texture. When very
young it may be sold as a Frisee. Endive has curly, deeply cut, lacy leaves with
creamy inner leaves.
FRISEE – With fine white to pale green curly leaves, Frisee is similar to chicory but
with finer smaller leaves. The flavour is slightly bitter, though generally less intense
than curly endive.
RADICCHIO – Sturdy purple-red leaves form a tight head very similar to a small
compact cabbage. The flavour is slightly bitter.
TREVISO RADICCHIO – Resembling an elongated loose Belgian endive, this has
red streaks or tips and a succulent texture, with a flavour similar to radicchio.

PREPARED MIXES OF SALAD GREEN –

The market provides a number of speciality items for salad making. Among the most
popular ones are these convenient, pre-washed, and trimmed mixes of greens. Their
ready availability and ease of use have made them popular, even to the point of
indiscriminate use. The three most commonly available mixes are –
MESCULUN: This term popular on restaurant menu card simply means ‘Mixture’ in
French. It is usually a mix of small salad greens often found in combination with
herbs or flowers. Mesculun mix contains blends of various mild, sweet and peppery
greens usually small tender leaves of lambs lettuce, watercress, Arugula, any red
lettuce with small leaves of other lettuces such as iceberg, cos or romaine.
This mix of small salad leaves is often found in combination with herbs or flowers.
Throughout, Provence, where this mix is believed to have originated, seasonal greens
of all sorts are paired with herbs and flowers. Today commercially available mesculun
mixes contain blends of various mild, sweet, and peppery greens, with or without a
flower or herb component. Different suppliers offer different blends.
ORIENTA MIX (OMX) – This mix typically includes a combination of some or all
of the following: Tatsoi, Lola Rosa, red oak, Arugula, beet greens, Swiss chard,
sorrel, amaranth, dill, pursalne, mizuna, red mustard, bok choy, red shiso, red fire,
sierra and shungi ku.
BABY MIX (BMX): A genetic term for mixes of very young leaves of several
varieties, colours, and textures, this is sold both in heads and as washed leaves. A
typical combination includes Lola Rosa, tango, baby red oak, baby romaine, and bay
green Chiffonade: The term chiffonade is commonly used to describe a garnish made
by fine juliennes of sorrel, chicory and lettuce cut into thin juliennes. It can be used
raw or can be sautéed in butter. The term can apply to any green leafy vegetable that
has been cut into fine julienne.

HERBS & FLOWERS –

Some varieties of herbs and flowers are used in salads. Herbs can range from pungent
to lightly fragrant, and they can add a wonderful accent to a special dish. Herbs that
have a naturally tender texture or soft leaves – young basil, small mint leaves, pluches
of chervil, or flat leaf parsley are the ones to choose for salads. Flowers and herbs can
turn an ordinary salad into something distinctive and beautiful, as long as they are not
overdone.

CARING FOR SALAD GREENS-

Nothing is worse than a gritty salad. Salad greens should be properly chilled form he
time they arrive until they are ready to be plated. The following guidelines should be
observed when handling salad greens:
Rinse greens thoroughly in plenty of chilled water to remove all traces of dirt and
sand. Sturdy greens may be able to hold up to a spray, but delicate greens, herbs, and
flowers should be gently plunged into and lifted out of the water repeatedly to remove
dirt or sand. The water should be changed as often as necessary until there are
absolutely no traces of dirt, grit, or sand visible in the rinsing water.
DRY GREENS COMPLETELY – Salad dressings cling best to well dry greens. In
addition, greens that are carefully dried before they are stored will last longer.
Spinners are the most effective tools to use, either large scale electric spinners for
volume salad making, or hand baskets. Spinners should be cleaned and sanitized
carefully after each use.
STORED CLEANED GREENS IN TUBS OR OTHER CONTAINERS – They
should not be stacked too deep, since their own weight could bruise the leaves. They
should be loosely wrapped or covered with damped towelling to prevent them from
silting rapidly. Once greens have been cleaned they should be used within a day or
two.
 SOUPS

Soup is a liquid made with well made stock which contains full nutrients and flavour
of food which obtained by prolong simmering of meats and vegetables. It consists of
meat, seafood, vegetables, cereals and poultry.

Soup plays an important role on the menu and are regarded as appetizers as they
stimulate the appetite for the heavier foods to follow. On the menu, they are served as
the first course, if the horsdoeuvres are not being served. If horsdoeuvre is served
then soup is served as the second course.

Some of the special points to be taken care for making soups are first class, clean,
strong and flavourful stock should be used, as it would help in producing good quality
soup. Garnish should be small and dainty, so that they can be picked up easily by the
soup spoon. It should be moderately seasoned. Hot soups should be served piping
hot and cold soups very cold. Consomme should be amber in colour.
Accompaniments of the soup should be crispy in character.

There is no set standard for the classification of soups, as there are virtually thousands
of soup preparations. In order to learn about them easily, soups may be classified in
the following manner:

 Clear soups
 Broth
 Puree
 Veloute
 Cream
 Bisque
 Miscellaneous (Which are not classified under the other headings)

Clear Soups:

A clear soup prepared from chicken, beef or game stock, garnished with a variety of
ingredients. This can be served hot or chilled. Consomme takes its name generally
from the garnish. E.g.Consomme julienne with boiled matchstick like strips of
vegetables such as carrots, beans, turnips etc., Consomme royale garnished with
savoury custard cubes.

Broth:

A good stock cooked with diced meat, vegetables ad rice or barley and served with
the solids. Some of the nourishment is retained in the solids by putting them into
tepid liquid. Broths are also different from ordinary soups in having the thickening
put in at the beginning and cooked with the other ingredients.
Puree:

A soup thickened by its main ingredient and passed through a sieve. Milk or little
flour blended with milk is added to prevent the puree from separating, but not as a
thickening. The consistency of the soup should be like thick cream. Generally served
with croutons.

Cream soups:

A soup of cream consistency which is generally made with vegetable puree mixed
with béchamel or white sauce. It’s a passed soup. It can be finished with cream if
desired.

Veloute:

A thick soup made from white stock and bolnd roux, finished with a liaison of yolks
and cream. It is then passed through strainer.

Bisque:

These are thickened fish soups made generally from shell fish and fish stock and
thickened with cream. To enhance the flavour small amount of brandy and wine is
added. Diced fish are served in it.

Misellaneous soups:

There are many varieties, cold or hot thin or thick soups. They have been plaved in a
special category, as they have different origins. There are soups that originated in a
certain locality and are associated with that particular place. In some cases, the soups
have a great tradition, as the New England clam chowder, helped the early colonists
survive many winters. Crecy soup originated when nothing was available at the site
of the Battle of Crecy. Most of the national soups are unpassed soups.
Some of the soups are : Minestrone soup from italy, frech onion soup, manhattan
clam chowder from America, Gazpacho from Spain.
 SAUCE
Sauce is a liquid which is obtained from well made stock and it has been thickened by
one of the thickening agent like beurre manie (kneaded butter), egg yolks, roux, corn
flour, arrowroot or storch, cream and or butter added to reduced stock.

The sauce should be smooth, glossy in appearance, definite in taste and light in
texture. The thickening medium should be used in moderation.

There are six mother sauces from which thousands of derivatives derived.

• Mayonnaise
• Hollandaise
• Bechamel
• Veloute
• Tomato
• Espagnol

MAYONNAISE:

This is a basic sauce and has a wide variety of uses particularly in horsdoeures dishes.
It should always be available on any cold buffet.

Mayonnaise is made with egg yolk, oil mustard vinegar, salt and pepper. It is made
by placing egg yolks in a bowl and whisk well. Gradually pour on the oil very
slowly, whisking continuously. Add the boiling water whisking well. Correct the
seasoning.

Some of the derivatives are: Tartare sauce, Thousand island sauce, cocktail sauce,
Andalouse sauce, remoulde sauce Green sauce and Celery Dressing.

HOLLANDAISE:

It’s a warm sauce made with eggyolks, butter, vinegar, pepper corns and salt by
placing it in the double boiler.

Some of the derivatives are: Mousseline. Maltaise, Noisette, Bearnaise, Choron,

Foyot and Mustard.

BECHAMEL:

This is the basic white sauce made from whole or skimmed or semi skimmed milk
with white roux.

The basic proportion of butter, flour and milk is 1:1:10.

Derivatives of béchamel are Anchovy, eggsauce, cheese sauce, onion sauce, soubuse
sauce, sauce parsley and cream.

VELOUTE:

This is a basic blond sauce made from white stock and blond roux. The ingredients
used for this sauce is flour, butter and stock.

Derivatives are Caper sauce, Supreme sauce, Ivory Sauce, Aurore sauce, Mushroom
sauce, almande sauce, Hongraise sauce and chivory sauce.

TOMATO SAUCE:

This is a basic sauce from which most of the derivatives for the pastas are obtained. It
is made by melting buter in a sauté pan, in which the mirepoix and bacon scraps are
browned slightly. It is then mixed with the flour and cooked to sandy texture. Then it
is added with tomato puree and boiling stock. Seasoned with garlic and simmered for
four hours. Finally passed thorugh fine chinois.

Some of the derivatives are Sauce bretonne, sauce Italian, Sauce Barbeque, portugese,
choufroid and provencale sauce.

ESPAGNOLE:

It is a brown sauce made by simmering brown roux and brown stock for four to six
hours with mirepoix. This sauce plays a major role in all roasted items and
accompanies and gives glossy appearance to the roasted food items.

Its derivatives are Demi glaze, Chasseur sauce, bordalise sauce, Devilled sauce,
Povirade sauce, Italian sauce, Brown onion sauce and Madeira sauce.
 VEGETABLES

Importance of vegetables:

Vegeabels play an important role in the human diet. Properly chosen and
eaten, cooked or raw, they make an invaluable contribution towards the supply of
vitamins and minerals. A good balance of vegetables are essential for growth and
maintenance in human beings and it is more easily attained by a diet made up of both
plant and animal. Vegetables also provide variety in a meal, help to make a meal
attractive by introducing colour and furnish roughage.

Classification of Vegetables:

Vegetable can be classified in two ways for culinary purpose:

Parts of a plant:

• Roots
• Tubers
• Bulbs
• Leafy
• Brassicas
• Pods and seeds
• Fruiting
• Stems and shoots
• Mushrooms and fungi

The other way is to broadly classify such as :-

o Root vegetables
o Leafy vegetables
o Other vegetables.

Some examples of classified vegetables:

Roots:

Beetroot, Carrot, Celeriac, Horseradish, Mooli, Parsnip, Radish, turnips. Scorzonera,

Swedes.

Tubers:

Jerusalem artichokes, Potatoes, Sweet potatoes and Yam.

Bulbs:

Garlic, Leeks, Onion, Spring onion and shallots.

Leafy:

Chicory, Chinese leaves, Corn salad, Lettuce, Mustard and cress, Radiccio, Sorrel,
Spinach, Swiss guard and watercress.

Brassicas:

Broccoli, Brussels, Sprouts, Cabbage, Calabrese, Cauliflower, Curly Kale and spring
greens.

Pods and seeds:

Broad beans, Butter or lima beans, Runner beans, Okra, Peas, Sweet corn.

Fruiting:

Aubergine, Avocado, Courgette, Cucumber, Marrow, Peepers, Pumpkin, Squash and

Tomatoes.

Stems and Shoots:

Asparagus, Beans, Cardon, Celery, endive, Globe artichokes, kohlrabi and seakale.

Mushrooms and Fungi:

Ceps, Chanterelles, Horn of plenty, Morels and mushrooms.

FOOD VALUE:

Root vegetables are useful in the diet. Because they contain starch or sugar for
energy, a small but valuable amount of protein, some mineral, salt and vitamins.
They are also sources of cellulose and water.

Green vegetables are not in the same as for root vegetables because no food is stored
in leaves, it is only produce there. So little proteins or carbohydrate is found in green
vegetables. They are rich in minerals and vitamins, particularly vitamin C and
carotene. The greener the leaf the larger the quantity of vitamin present. The chief
mineral salt and calcium and iron.

Mushrooms contain one or more antibiotics, one of which is effective against

tuberculosis and germs which cause boils. Mushrooms which have been favorite are
rich in vitamins and low in calories. Seven averaged sized mushrooms have only 12
calories.
 FISH

Fish provides many varieties and satisfying dishes. Fish is a high protein food,
supplying on an average a little more than 5gms of protein per edible ounce. Fish
could be got from lakes, rivers or sea. Fresh water fish are considered to be superior
in flavour to salt water fish. A fish that has fat is superior in flavour to lean fish. The
season also has a bearing on the fish for better taste.

Fish is classified as follows:

Fish

Fin fish Shell fish

White Oily
Fish Fish Mollluscs Crustaceans

FIN FISH:

Fin fish are vertebrates and have skin and scales which cover the body. They move
with the help of fins. They are subdivided in to:
1. White fish
2. Oily fish

1.White fish:

White fish which are mainly flat fish and contain oil only in the liver. Most of these
are deep sea fish. Common local examples are pomfret, sole etc.,

2. Oily fish:

Oily fish are mainly round fish and contain fat all over the body. Tehe amount of fat
varies from 1.5% to 20% in different varieties. These fish are often pigmented and
tend to be surface fish. Eg mackerels, sardines, etc.,

SHELL FISH:

Shell fish as the name denotes, have a shell covering the body. They are
invertebrates. They are subdivided into:
1. Molluscs:

Bivalves (e,g, Oysters, scallops, mussels, clams and cockles) which have two
distinctly separate shells joined by a hinge –like membrane. The movements of the
shell are controlled by a strong muscle. When the muscle relaxes, the two halves of
the shell fall pen. The shell also opens when the organism dies, thus exposing the
contents of the shell to contamination from outside, resulting in quick putrefaction.

Univalves (e.g. whelks and winkles.) These are recognized by the characteristic spiral
formation of their shells, which unlike those of bivalves are not divided into halves.

The shells of molluscs increase at the rate of one ring per year to allow for the growth
of the organism. The age of the molluscs can thus be roughly estimated by the
number of rings on the shell.

2.Crustaceans:

They have a segmented, crust-like shell. Example: lobsters, crabs, prawns and
shrimps. The shells of crustaceans do not grow with the fish, unlike those of the
molluscs, but are shed each year, with a new one forming to suit their new size.

Points to look for when buying fish:

 Eyes : bright, full and not sunken; no slime or cloudiness.

 Gills: bright red in colour; no bacterial slime.
 Flesh: firm, translucent and resilient so that when pressed the impression goes
quickly; the fish must not be limp.
 Scales: should be covered with a fresh sea slime, or be smooth and moist, with
a good sheen and no abrasions or bruising; there should be no discoloration.
 Smell: Pleasant, with no smell of ammonia or sourness.
 Fish should be purchased daily, if possible, direct from the market or supplier.
 The fish should be well iced so that it arrives in good condition.
 Fish may be bought on the bone or filleted.
 Medium sized fish are usually better than large fish, which may be coarse;
small fish often lack flavour.
 METHODS OF COOKING
BLANCHING:

French – Blanchir
It is a preliminary cooking process
From the French word ‘blanche’ – white
Plunging food in cold water and then bringing to a boil (100C)
Plunging in hot water (100C)
Plunging in hot oil (130-165C)

POACHING :

French – Pocher
Gentle moist cooking process
Temperature maintained below boiling point
Poaching liquid differs from commodity to commodity
Liver pate, terrine, crème caramel, egg custard

BOILING :

French – Bouillir
Immersion of food in liquid at boiling point
Usually followed by simmering
Scum needs to removed from time to time
Vegetables grown above ground are plunged in hot water
Below ground are plunged in cold water brought to a boil

STEAMING :

French – Cuire a vapeur

One of the most commonly used methods
In its simple form, food can just be placed over boiling water
Sophisticated equipment also available
Perforated trays required for drainage
Rice, fish, dim sums, vegetables, puddings

STEWING :

French – Etuver
Slow, gentle, moist cooking process
Usually tough cuts of meat and root vegetables
Enclosed container – retains nutrients and flavour
Temperature ranges from 80 to 90C
Fish, beef, lamb, chicken, vegetables, fruits

BRAISING :
French – Braiser
Commodity partially covered with a liquid and cooked in enclosed container or oven
Combination of steaming, stewing and roasting
Large joints of meat, vegetables

ROASTING :

French – Rotir
Cooking of prime quality foods in an oven by dry heat
Between 150 to 240C
Internal temperature of meat remains a 60 to 80C
Basting is required

POELER :

French – Poeler
Considered a prime method of cookery
Good quality foods are essential
Cooked in an enclosed container on a bed of root vegetables
Addition of butter as the moistening agent

BAKING :

French – Cuire a four

Usually associated with flour based products
Can also apply to pasta dishes, potatoes, fruits and pates
Involves cooking with dry oven generated heat
Moisture for cooking is provided by the food itself
Bain marie for gentle baking (like Caramel Custard)
Blind baking and docking

GRILLING/BROILING :

French – Griller
Method of dry cooking which requires prime cuts of meat
May use salamander, griddle plate, Charcoal grill, BBQ
Cuts of meat should be even and similar, not more than 6cm thick
Necessary to be able to move the heat source closer to or away from the food
Except for beef, all other meats grilled are fully cooked

SHALLOW FRYING :

French – Frire
Refers to cooking small quantities of prime commodities in minimum of fat or oil
Some delicate food like fish needs to be coated before frying, also for crust
Wok, tava, griddle plate, frying pan
Fat should be close to smoking point before starting to cook
SAUTER :

French – Sauter
Literally means – ‘to jump’
Fast method of cooking as compared to shallow frying
Food is constantly kept moving while cooking
After sauteeing, sediments left in pan can be used to make accompanying sauces
Different from stewing where meat is cooked along with the sauce

DEEP FRYING :

French – Frire
Cooking by immersion of food in hot, deep fat or oil
Take care of the quantity of oil used and the quantity of food being cooked at one
time
Oil and water do not mix, hence food for frying must be absolutely dry
Recovery time and regular changing of the oil
Coating batters – anglais, francais, orly

MICROWAVE COOKERY :

French – Cuire au four a micro ondes

Cooking by generation of heat within the food using internal moisture of the food
Generation of microwaves by a magnetron
No metal to be placed inside
Usually used for defrosting or reheating
Most people prefer other traditional methods of cooking
More suitable to domestic use rather than commercial