GALWAY MAYO INSTITUTE OF TECHNOLOGY

Food Studies 2

(September 2010 – December 2010)

B.B 2 (Block release) HOTEL AND CATERING MANAGEMENT

GROUP PROJECT:

FRENCH COUSINE

DATE:

BY:

TABLE OF CONTENST:

1. Introduction OK
2.Ingredients
3.Requisitions OK
4.Menu OK
5.Dishes,reciepes and method of work
6.Photos of dishes (on the day)
7.Party System OK
8.Time plan
9.inspection of incoming food
10.Portion Control
11.H.A.C.C.P flow chart Ok
12.Nutritional and dietary analysis
13.Cooking temperature (on the day)
14.Costing all dishes
15.Callculate Selling price (K.P @ 63%)
16.Reflection on the day
17. Conclusion
18.Acknowledgments
19.Bibliography

Introduction

The people of France consider cooking a fine art.

A French saying describes the attitude of French cooks toward their art:

“ L’excès en tout est défaut “ —“excess is always a fault.”

In other words, you can have too much of a good thing. French cooks use strong flavors, such as garlic, in small amounts so that they will not overpower other flavors. In fact, the most important rule in French cooking is not to use too much of any one ingredient.

History of French Cooking

Hundreds of years ago, the chefs who worked for the kings and queens of France developed haute or grande cuisine. This kind of cooking featured huge, complicated meals that took hours of preparation and often included unusual ingredients such as rare wines and exotic fruits.

When the French nobility was overthrown in the 1789 French Revolution, the chefs who had developed haute cuisine fled to other parts of Europe. The art of this fine cooking, however, was not lost. The French chefs spread its fame throughout Europe and even to the United States. This very special and difficult type of cooking is still practiced in modern times by famous chefs in elegant restaurants.

The other kind of French cooking is called cuisine bourgeoise. It is the kind of home cooking you would find in a small restaurant or in the home of a typical French family. Old French home recipes, which have been handed down from generation to generation, are tasty and nourishing.

The Regions of France

Geography has an important effect on the cooking of each region of France. For instance, Normandy, on the northern coast, has many fields where cattle graze and orchards grow. The region’s cooking, therefore, features apples, cream, and cheeses. Brittany, a province on the northwest coast, has very poor land, so the region does not have many edible plants or grazing animals. Instead, its riches come from Italy. Olives, as well as many herbs, grow on Provence’s gently rolling hills. In the cooking of Provence, you will find plenty of olive oil and herbs such as basil, thyme, and rosemary—ingredients also used in the cooking of northern Italy.

[pic]

Dining in France

If French cooking can be called an art, then dining in France can be called a ceremony! The eating of a well-prepared meal is considered one of the important pleasures of daily life. Many dining customs that have grown through centuries are still part of the daily routine in France. At mealtime, family members gather around the table. They talk while they eat, sharing ideas and telling stories of their day’s experiences. After the meal, family members go back to their own routines, but each is left with a feeling of well-being that comes from enjoying a good meal and pleasant conversation.

Lunch / Le Déjeuner

In the countryside and small towns of France, the main meal is served around noon. A smaller meal is usually served in the evening, between 7 and 8 P.M. People who live in the large cities of France often have their small meal in the middle of the day, as most North Americans do.

Hearty soups are often served as the main course of a French luncheon. The soup is always accompanied by crusty French bread, which may be used to soak up the last drops of broth. The practice of mopping up a soup or sauce with bread is not considered bad manners in France. In fact, it is done at almost every meal at which a delicious soup or sauce is served.

Eggs are rarely served for breakfast in France but are often used in luncheon or dinner dishes such as omelettes, soufflés, and quiches. Salads are usually served between the main course and dessert. A light dessert of cheese and fruit completes a typical French luncheon. A tasty combination is Brie cheese and crisp, tart apples.

Snack / Le Casse-Croûte

A traditional French custom is to have a mid-afternoon snack of very strong coffee and a pastry or bread. Brioches are yeast breads rich in eggs and butter. They make delicious snacks and are generally eaten warm with unsalted butter and jam.

Since brioches are time consuming to prepare at home, many French families buy these treats when they buy their day’s supply of bread from one of the many excellent bakeries that can be found all over France. Brioches are also available in American bakeries that sell French breads and pastries.

Introduction to French Classical Cuisine

French Classical or Haute cuisine is essentially a system of cooking that has transformed regional dishes into elaborate ones fit for the most discriminating gastronome.

FCC created building blocks for the rest of the culinary word, as it codified and established cooking techniques, utilised the best of ingredients and cooking methods. FCC or French Haute Cuisine held its longevity through the writings of great chefs dating back as early as the 16th Century. It was regarded as an elaborate , creative and lavish style of cooking that only the elite indulged in. According to its rules, nothing but the finest cooking ingredients, equipment and talent should be employed.. Recipes are exact and should be followed faithfully.

The Five fundamental components of classical French haute cuisine are stocks, sauces, knife skills, cooking methods and pastry.

The presence of French Classical Cuisine in Ireland

According to Tom Williams president of the Restaurant Association of Ireland the restaurant industry has developed dramatically from 20 Years ago despite the fact that Ireland had no previous culinary traditions.

However two leading French chefs, brothers Francois and Michel Jammet opened a restaurant in Dublin in 1901 with up until closure in 1967 remained one of the best restaurants serving haute cuisine in the word.

REQUISITIONS:

Stores/ Larder requisition Form
|Class: |Room No: |Date: | |
|Lesson: |Time: |No. Of Studs: | |
|Items |Quantity |Extra |Issued |
| | | | |
|Eggs |24 | | |
|Milk |1 litre | | |
|Butter |500 g | | |
|Onion |850g | | |
|French Baguette |1 stick | | |
|Roquefort cheese |85 g | | |
|Gruyere cheese |100g | | |
|Almonds (flaked) |60g | | |
|Lemon |1 | | |
|Parsley (fresh) |50g | | |
|Red Bell Peppers |450g (4) | | |
|Garlic bulb |1 | | |
|Small Courgettes |900g (6) | | |
|Tomato |200g | | |
|Rooster Potatoes |2kg | | |
|Cream |1 litre | | |
|Milk Chocolate |330g | | |
|Cocoa |35g | | |
|Strawberries |1 punnet | | |
|Sliced Pan |½ loaf | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |

Received by:___________________ Student:_______________________

Teacher’s Signature:_____________ Date: ________________________

Meat/Fish/Stock requisition Form
|Class: |Room No: |Date: | |
|Lesson: |Time: |No. Of Studs: | |
|Items |Quantity |Extra |Issued |
| | | | |
|Chicken (minced) |330g | | |
|Sole |700g | | |
|Rabbit |1.5kg | | |
|Brown Stock |3 litres | | |
|Chicken stock |2 litres | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |

Received by:___________________ Student:_______________________

Teacher’s Signature:_____________ Date: ________________________

French Cuisine Menu:

STARTERS:
French Beans, Bacon and Hazelnut - Croquettes aux Oeufs Durs
Mixed Chicken Crepes - Crepes aux Hachis de Volaille
Egg and Bacon Croquettes
Ham and Mushroom stuffed Brioches- Brioches Farcies au Jambon et Champignons

SOUPS:
Onion Soup With Roquefort Cheese - Gratinee au Roquefort
French Pea Soup - Potage Saint Germain
Red and green Pepper Consomme - Consomme aux poivrons verts et rouges
Raisin Soup - Potage aux raisins secs

MAIN COURSE:
Courgette Omelet
Pork Chops Normandy Style - Côtelettes de Porc Normande
Sole Françoise
Fried Rabbit - FIND BETTER NAME FOR THIS DISH !!!!

Vegetable Dishes:
(Pan Fried Mange tout and Sautéed Baby Carrots) ?????
Zested Carrot Zucchini Julienne
Marinated roasted peppers
Stuffed Tomatoes - Caramelised Onion and Pine Nut Stuffed Tomatoes

Potato/starch dishes:
Duchess –potatoes
Cheese Potato Cake
3.Paprika Potatoes - Pommes de Terre au Paprika
Potatoes Anna

Different sweets / desserts:
Crème Brulee Crêpe Suzette
Banana Soufflé
Strawberry /or/ Chocolate Mousse ??????

Selection of petit fours:
Truffle
Madeleine
Coquettes

Varieties of Teas:
Black Tea or Herbal Tea

Varieties of Coffees:
French Coffee
French Menu for the Day:

MENU A la Carte

STARTER:

Minced Chicken Creeps
Crepes aux Hachis de Volaille

SOUP:

Onion Soup with Roquefort Cheese
Granite au Roquefort

MAIN COURSE:

Sole Françoise
________

Courgette Omelette
_________

Pan Lapin Frits

VEGETABLES:

Marinated roasted peppers

POTATOES:

Paprika Potatoes
Pommes de Terre au Paprika

DESSERT:

Crème Broulee

PETIT FOURS:

Chocolate Truffle
5.Dishes,reciepes and method of work !!!!!!!!

6.Photos from the day !!!!!

PARTY SYSTEM

JOE

Head sef’s Peter

Starter Soup Main Courses

Potatoes Desserts Petit fours

8.Time plan
9.inspection of incoming food
10.Portion Control

HACCP

Whenever you cook, there are certain safety rules you must always keep in mind. Even experienced cooks follow these rules when they are in the kitchen.

Always wash your hands before handling food. Thoroughly wash all raw vegetables and fruits to remove dirt, chemicals, and insecticides. Wash uncooked poultry, fish, and meat under cold water.

Use a cutting board when cutting up vegetables and fruits. Don’t cut them up in your hand! And be sure to cut in a direction away from you and your fingers.

Long hair or loose clothing can easily catch fire if brought near the burners of a stove. If you have long hair, tie it back before you start cooking.

Turn all pot handles toward the back of the stove so that you will not catch your sleeves or jewellery on them. This is especially important when younger brothers and sisters are around. They could easily knock off a pot and get burned.

Always use a pot holder to steady hot pots or to take pans out of the oven. Don’t use a wet cloth on a hot pan because the steam it produces could burn you.

Lift the lid of a steaming pot with the opening away from you so that you will not get burned.

If you get burned, hold the burn under cold running water. Do not put grease or butter on it. Cold water helps to take the heat out, but grease or butter will only keep it in.

If grease or cooking oil catches fire, throw baking soda or salt at the bottom of the flame to put it out. (Water will not put out a grease fire.) Call for help, and try to turn all the stove burners to “off.”

H.A.C.C.P Flow chart:

[pic]

(Nutritional and dietary analysis – see good website: http://quitehealthy.com/index.html)

Healthy and Low-Fat Cooking Tips

Nutritionists use the words “French paradox” to describe the French diet. Why?

Because all of the butter and heavy cream in French food can lead to high cholesterol and high blood pressure. Despite this, the French are less likely to die of heart disease than Americans. Recent studies point to some reasons why the French diet keeps heart disease in check.

The French eat almost twice as many fruits and vegetables as Americans. And since the French shop daily for fresh fruits and vegetables, they are likely to pick out whatever looks good each day. So they eat a wider variety of fruits and vegetables. The French also use a lot of olive oil in their cooking. Not only does olive oil have a much lower cholesterol content than butter, the fat that the oil contains is easier for the body to digest than the fat found in butter. Studies have also shown that the time French families devote to meals makes a difference. The French take one, sometimes two, hours for lunch and dinner. It is a time to visit with family and friends, relax, and enjoy the food. As a result, the French enjoy lower levels of stress than Americans, who are more likely to eat in a hurry.

Many reciepes for butter or oil saute vegetables or other ingredients. Using olive oil instead of butter lowers the amount of saturated fat right away, but you can also reduce the amount of oil you use – often by half. Sprinkling a little salt on the vegetables brings out the natural juices, so less oil is needed. It’s also a good idea to use a small, non-stick frying pan if you decide to use less oil than the recepe calls for. You may also use non-stickink sprays to grease cooking dishes.

Another common substitution for butter is margarine. Before making this substitution, consider the recipe. Many French desserts call for butter. It’s often best to use butter. Margarine may noticeably change the taste or consistency of the food.

When a recipe calls for sour cream, cut the fat content by using a low-fat variety or plain, non-fat yogurt as substitutes. Drain the yogurt through a paper filter before using.

Cheese is a common source of unwanted fat. Many cheeses are available in reduced or non-fat varieties, but keep in mind that these varieties often don’t melt as well. Another easy way to reduce the amount of fat from cheese is simply to use less of it! To avoid losing flavour, you might try using a stronger tasting cheese. For some recipes, you might like to substitute half and half or evaporated skim milk for heavy whipping cream to lower the fat content. This substitution works well in recipes for soups and quiche.
But in recipes for sauces, it’s best to use whipping cream, as the sauce’s texture relies on it. Not using a sauce is also an option.

Lower the fat content of quiche and other egg dishes by using an egg substitute in place of real eggs. When broth is called for, use low-fat and non-fat canned varieties to cut the fat.

There are many ways to prepare meals that are good for you and still taste great!

13.Cooking temperature (on the day)

COSTING :

Menu Item: Minced Chicken Creeps (Crepes aux Hachis de Volaille)

|Quantity |Ingredient |Unit Cost |Final Cost |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | |Total Cost: | |

Menu Item: Onion Soup with Roquefort Cheese (Gratinee au Roquefort)

|Quantity |Ingredient |Unit Cost |Final Cost |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | |Total Cost: | |

Menu Item: Sole Françoise

|Quantity |Ingredient |Unit Cost |Final Cost |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | |Total Cost: | |

Menu Item: Courgette Omellete

|Quantity |Ingredient |Unit Cost |Final Cost |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | |Total Cost: | |

Menu Item: Pan Fried Rabitt

|Quantity |Ingredient |Unit Cost |Final Cost |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | |Total Cost: | |

Menu Item: Marinated roasted peppers

|Quantity |Ingredient |Unit Cost |Final Cost |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | |Total Cost: | |

Menu Item: Paprika Potatoes (Pommes de Terre au Paprika)

|Quantity |Ingredient |Unit Cost |Final Cost |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | |Total Cost: | |

Menu Item: Crème Broulee

|Quantity |Ingredient |Unit Cost |Final Cost |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | |Total Cost: | |

Menu Item: Chocolate Truffle

|Quantity |Ingredient |Unit Cost |Final Cost |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | | | |
| | |Total Cost: | |

16.Reflection on the day
17. Conclusion
18.Acknowledgments
19.Bibliography

-----------------------

Titan
Shena

Zak

Gita

James

Urszula

Tara
Anabel

???

Annmarie
Geraldine

Kieran