Classical Kitchen Brigade Chart

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Meat and Poultry

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Meat and Poultry MEAT Meat includes edible portion of the mammals, the chief one being cattle Structure Meat comprises of three parts: 1 . Lean or flesh part : It is composed of microscopic fibres which are tube like and tapering at the ends and vary in size. These fibres are held together by the CONNECTIVE TISSUES. Fats, blood cells and nerves are found in the connective tissue. Individual fibre is made up of outer walls and the cell contents. Muscles are composed of bundles of microscopic fibre and each bundle is enclosed in a sheath of connective tissue which extends beyond the muscle to form a tendon and ligament. Tendon hold muscles to bony framework. 2 . Fatty Tissue : fat globules lie embedded in a network of connective tissues. The distribution of the fatty tissue is inter and intra- muscular under the skin.   3. Bones : long shafts of the bones are composed of compact bony tissue. A center canal is filled with yellow marrow. Contain red marrow which has get blo
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SANDWICHES

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  SANDWICHES A sandwich may be many different things to different people – it can be a delicious bit of nonsense, that makes you ask for more! It can be prim and proper and just a bit stodgy – or staunch and hearty – or it might just be an empty promise!!!! It is difficult to actually pin point when the sandwich actually appeared as a form of food presentation. We do know that the concept of wrapping bread around a filling for portability is ancient. It parallels the invention of bread. The sandwich involves bread in one way or the other. There is a universal chain of food items worldwide which all have a connection of a filling enclosed in a starchy casing. In China there is the Spring roll or the Egg roll; in Italy there is the Calzone; in Mexico, the Burrito; in Spain, the Empanada, Greece has the Pita and we have the Vada Pao! Field workers in France have long had the custom of eating meat enclosed in two slices of bread. In southern France, it is customary to provide those se
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FISH

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FISH AND SHELL FISH FISH  -Fish are aquatic vertebrates with fins for swimming and gills for breathing. Fish is a high protein food, supplying on an average a little more than 5 gm of protein/ edible ounce (1oz= 25 gm) SEAFOOD –  A collective term for shellfish and other small edible marine animals like crabs, mussels, shrimps, winkles, sea urchin etc. Seafood may be served as a main course or as a special appetizer course featuring delicacies like smoked salmon, oysters, baked clams, fried calamari etc which are often served accompanied by butter and rye bread or served raw on a bed of ice. CLASSIFICATION OF FISH: FIN FISH – white  fish ( contains fats only on liver and there are mainly flat fish except cod) oily fish ( contains fat all over the body and these are all round fish ) SHELL FISH mollusks ·           univalves ·           bivalves crustaceans cephalopods FIN FISH:  are vertebrates and have skin and scales which cover their body. They m
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