The content is just an excerpt from the complete note for SS2 First Term Catering Practice Lesson Note – Principles of Cooking Methods – Hors D’ OEUVERS; Sweets and Farinaceous Dishes. Check below to download the complete DOCUMENT
WEEK FOUR (4)
TOPIC: Principles of cooking methods –HORS D’ OEUVERS, SWEETS and FARINACEOUS DISHES.
Demonstration practical: stocks, soups and sauces-steamed egg custard.
Sub-Topic I: Principles of cooking methods –HORS D’ OEUVERS, SWEETS and FARINACEOUS DISHES.
Hors d’ oeuvres are preliminary first course dishes intended to act as appetizers. They may be served cold or hot. Hors d’ oeuvres are divided into three categories:
- Single cold food items e.g., smoked salmon, pate melon, caviar, oysters etc.
- A selection of well – seasoned cold dishes e.g., terrine f chicken and vegetables, terrine of bacon, spinach and mushroom etc.
- Well-seasoned hot dishes- e.g. chicken pant or tellint, balsamic vinaigrette, sea foods crepes.
Receipe for Hors d’ oeuvre (coleslaw)
Ingredients
- 125ml mayonnaise
- 200g cabbage
- 50g carrot
- 25g onions
Methods
- Trim off the outside leaves of the cabbage
- Cut the soft ones into quarters
- Remove the stalk
- Wash, shred and drain
- Mix with fine julienne of raw carots and shredded onions
- Bind with mayonnaise sauce.
SWEETS: sweets are deserts served at the end of a meal. They may be served in cups, plates, bowls depending on the type. Examples of desserts are puddings, soufflé, egg custard, pan cakes, cream caramel mousse, trifles, ice cream, gateau (chocolate, cream, jam), swiss roll, fresh fruit salad, bavarois etc.
Recipe for sweet (cream caramel)
Ingredients: 250 ml milk. 2 eggs, 2 drops vanilla flavour, 100g sugar
Method of preparation
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