Transcript Chapter - Chef Dean

Chapter
17
Condiments, Embellishments, and Décor
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved
Chapter
17
Condiments, Embellishments, and Décor
Chapter Pre-Requisites
Before Studying this chapter, you should already:
• Have read “How to Use This Book,” pages xxviii-xxxiii,
and understand the professional recipe format.
• Be proficient at rolling out and making up pastry
products.
• Have mastered basic aspic techniques.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved
Chapter
17
Condiments, Embellishments, and Décor
Chapter Objectives
After reading this chapter, you should be able to:
•
•
•
•
•
•
•
Prepare ketchups, mustards, pickles, relishes, chutneys, and other
condiments, and use them to complement a range of foods.
Prepare handmade crackers, chips, croûtons, and pastry cases for
garde manger applications.
Make aspic garnishes and décor items.
Be proficient at basic fruit and vegetable carving.
Prepare savory ices and foams.
Be proficient at basic plate painting.
Create a simple ice sculpture.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved
Chapter
17
Condiments, Embellishments, and Décor
Finishing Touches
In garde manger, finishing touches are divided into three
main categories: condiments, garnishes, and décor.
1. A condiment
2. A garnish
3. Décor
• A décor item is a small piece of food added to a platter presentation
to make it more attractive.
• A pièce montée
is a large decorative food item. This French term
literally translates as “mounted piece,” and it means an object that
rises or is elevated.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved
Chapter
17
Condiments, Embellishments, and Décor
Condiments
• One of the first recorded condiments was garum, a sauce made
from fermented fish that was a feature of the cuisine of the Roman
Empire.
• All condiments have in common a strength and boldness of flavor.
They are typically sour, sweet, salty, spicy, or spicy-hot, and many
include a combination of these basic tastes.
• Many condiments are fluid, like sauces, but are classified separately
from sauces for two reasons:
1. They have strong, assertive flavors and are served in very small
amounts.
2. They are prepared separately from the foods they accompany.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved
Chapter
17
Condiments, Embellishments, and Décor
Condiments
Condiments can be divided into a number
of categories. The most common
condiment types are:
1. Ketchup (or Catsup)
– A thick, smooth, sauce like condiment
seasoned with onions, vinegar, and aromatic
spices.
2. Prepared mustards
– Thick, smooth pastes made from ground
mustard seeds and an acidic ingredient such
as vinegar or sour wine.
3. Pickles
– Foods preserved in an acidic liquid.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved
Chapter
17
Condiments, Embellishments, and Décor
Condiments
The most common condiment types are (cont’d):
4. Relishes
– In its broadest meaning, relish refers to any piquant or refreshing food
item used to enhance a dish or a meal.
5. Compotes
– A mixture of fresh and/or dried fruits simmered in sugar syrup.
6. Cooked chutneys
– Fruits and/or vegetables simmered with sugar, salt, vinegar, aromatic
vegetables, and South Asian spices.
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Chapter
17
Condiments, Embellishments, and Décor
Condiments
The most common condiment types are (cont’d):
7. Raw chutneys
– Herbs, soft textured vegetables, or soft, ripe fruits that are
ground into a purée.
8. Jams and confitures
– Thick, rough-textured condiments made by cooking fruits
or vegetables until they are highly reduced.
9. Flavored vinegars
– Vinegars in which herbs, spices, or aromatic vegetables
are steeped and soaked to create a flavorful infusion.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved
Chapter
17
Condiments, Embellishments, and Décor
Condiments
The most common condiment types are (cont’d):
10. Flavored oils
– Oils prepared in the same way
flavored vinegars.
as
11. Dipping sauces
– Highly seasoned liquid condiments.
12. Glazes
– Flavorful, lightly sweetened liquids
brushed/basted onto foods as they cook.
13. Essences
– Highly reduced flavorful liquids. May be used for plate painting,
which provides visual interest, and as a powerful flavor element.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved
Chapter
17
Condiments, Embellishments, and Décor
Embellishments
Crackers, Chips, and Croûtons
•
•
•
Dishes that are soft and spreadable
are enhanced by a thin, crisp
accompaniment such as crackers or
chips.
Many favorite hors d’oeuvres and
appetizers depend on a base of
toasted or sautéed bread, properly
called croûtons, for structure.
Without croûtons, there would be no
canapés or bruschette, and no
crunchy counterpoint to salads and
cold vegetables.
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Chapter
17
Condiments, Embellishments, and Décor
Embellishments
Pastry Containers and Accents
• Various types of non-sweet pastry can be used as containers for a
range of savory preparations.
• High-quality commercial pastry is available for purchase in three
basic forms.
• Frozen pastry doughs.
• Prefabricated pastry shapes.
• Fully baked pastry containers and accent pieces.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved
Chapter
17
Condiments, Embellishments, and Décor
Embellishments
Aspics, Foams, Ices, and Plate Painting
• Aspic Garnishes and Décor Items
– When enough gelatin is added to an aspic that it becomes firm enough to
slice, it can function as both garnish and décor.
– Firm aspic may be cut freehand into cubes or punched out into shapes
with cutters.
– Aspic fleurons
, or fluted crescents, are typically used to decorate
platters.
• Foams
– A culinary foam is an aerated liquid—in other words, a liquid filled with air.
– Whipped cream and beaten egg whites are examples of culinary foams.
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Chapter
17
Condiments, Embellishments, and Décor
Embellishments
Aspics, Foams, Ices, and Plate Painting
1. Savory Ices
– Savory frozen products are divided into still-frozen ice cubes and churnfrozen sorbets.
• Savory ice cubes are nothing more than highly seasoned liquids frozen in ice
cube trays.
• When added to cold soups, they maintain an icy temperature without diluting
the soup’s flavor as they melt.
– Savory sorbets consist of semisweet syrups, vegetable juices, or fruit
juices frozen in an ice cream machine.
• They add both flavor and visual interest to cold soups and keep them cold
without diluting them.
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Chapter
17
Condiments, Embellishments, and Décor
Embellishments
Aspics, Foams, Ices, and Plate Painting
2. Plate Painting
–
Plate painting can be described as the art of using sauces to create
images on a plate. One way to think about plate painting is that the
plate is the canvas and the sauces are the paint.
String of hearts
Starbursts
Zigzags
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Houndstooth
Chapter
17
Condiments, Embellishments, and Décor
Décor
Flat Décor Items for Aspic and
Chaud-FroidWork
•
•
•
Most flat décor items are made from
vegetables because they are our most
colorful foods.
Before they can be cut into the
necessary shapes, they must be
fabricated into thin, flat slabs and are
typically cooked in some way. Most
are blanched and refreshed.
Be sure the vegetables are thoroughly
dry before proceeding.
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Chapter
17
Condiments, Embellishments, and Décor
Décor
Carved Fruits and Vegetables
• Fruit and vegetable carving is an art that requires years of practice
to master. This text offers an introduction to the art of food carving.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved
Chapter
17
Condiments, Embellishments, and Décor
Décor
Carved Fruits and Vegetables
Carving an Apple Bird
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Chapter
17
Condiments, Embellishments, and Décor
Décor
Butter Décor
• Garde manger decorative arts include forming and sculpting butter
into attractive shapes.
• Most butter décor is used as table butter, and can be presented in
several ways:
– Pressed butter is packed into a butter chip or ramekin and chilled.
– Molded butter is packed into decorative silicone forms, frozen, and then
popped out of the forms.
– Shaped butter is formed into decorative shapes with scoops and butter
curlers.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved
Chapter
17
Condiments, Embellishments, and Décor
Décor
Ice Sculptures
• Traditional Ice Sculpture
– For centuries, garde manger chefs used the same tools as artisan stone
sculptors and wood carvers: handsaws, hammers and chisels, and picks.
• Modern Ice Sculpture
– In the 1970s, ice sculptors began using power tools tomake sculpting
faster and easier.
– The introduction of lightweight electric chain saws and an array of
electric woodworking tools in the 1980s revolutionized ice carving.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved
Chapter
17
Condiments, Embellishments, and Décor
Décor
Ice Sculptures (cont’d)
• Molded Ice Sculptures
– Operations with ample freezer storage, but without a skilled ice sculptor,
can prepare molded ice sculptures.
– Single-use ice molds are filled with water and placed in the freezer until
the water is frozen solid. Then the mold is cut away from the ice.
– Reusable ice molds are manufactured in sections that seal during filling
and freezing, and then come apart so the sculpture can be removed.
– Ice-molding machines use glycol to rapidly freeze the water inside the
molds.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved