Friday, November 26, 2010

Corrections and Clarifications for Menu 16

Dear all sorry for the corrections for in the recipes.
  • For the Zuppa, we would be using leftover pasta from the lasagne, though any other pasta can be used. So take the value from the pasta in the lasagne.
  • Add the following steps for the lasagne recipe:
In 'Method':
After Step no. 3: Add minced lamb
After Step no. 4: Blanch pasta in boiling salted water.

  • Consider the recipe for chocolate genoise sponge cake for the chocolate sponge cake. A 350gm cake would give 7 layers of cake.
Cheers!!!

Saturday, November 13, 2010

Congrats! 11,000 views!

Our blog just hit the 11,000 view mark....

Gr8 Job! Anwesha, Janet, Aniruddh Ingle and everyone who contributed to the blog, and so far ensured campuses are going smoothly....

Cheers!

Chef Coelho: Notes Notes and More Notes!

More notes to keep you busy studying?


Uh...kind of...


Download all attachments  
chapter 22 Pastry.docchapter 22 Pastry.doc
33K   
CHAPTER 32 GLOSSARY.docCHAPTER 32 GLOSSARY.doc
221K  
CHAPTER 31 HISTORICAL & CLASSICAL GARNISHES.docCHAPTER 31 HISTORICAL & CLASSICAL GARNISHES.doc
126K   
CHAPTER 35 CAKE MIXING AND BAKING.docCHAPTER 35 CAKE MIXING AND BAKING.doc
32K   
CHAPTER 4 FOOD SAFETY.docCHAPTER 4 FOOD SAFETY.doc
50K   

2. 15 attachments — Download all attachments  
CHAPTER 11 PATE AND TERRINE.docCHAPTER 11 PATE AND TERRINE.doc
33K    
CHAPTER 12 FOIE GRAS AND TRUFFLE.docCHAPTER 12 FOIE GRAS AND TRUFFLE.doc
31K   
CHAPTER 13 GALANTINE, BALLOTINE, ROULADE AND PARFAIT.docCHAPTER 13 GALANTINE, BALLOTINE, ROULADE AND PARFAIT.doc
32K     
CHAPTER 14 CHAUD FROID.docCHAPTER 14 CHAUD FROID.doc
31K   
CHAPTER 6 HORS D'OEUVRES AND APPETIZERS.docCHAPTER 6 HORS D'OEUVRES AND APPETIZERS.doc
33K  
CHAPTER 7  SANDWICHES.docCHAPTER 7 SANDWICHES.doc
36K   
Chapter 15 Aspic and Gelee.docChapter 15 Aspic and Gelee.doc
32K   
CHAPTER10 FORCEMEAT.docCHAPTER10 FORCEMEAT.doc
42K    
CHAPTER33 BAKERY TERMS.docCHAPTER33 BAKERY TERMS.doc
52K    
CHAPTER 17 MOUSSE AND MOUSSELINE.docCHAPTER 17 MOUSSE AND MOUSSELINE.doc
30K   
CHAPTER 20 Icings and Toppings.docCHAPTER 20 Icings and Toppings.doc
35K   
CHAPTER 21 (A) HISTORY OF BREAD.docCHAPTER 21 (A) HISTORY OF BREAD.doc
23K  
Chapter 21 (B) BREAD.docChapter 21 (B) BREAD.doc
46K   
Chapter 21 (C) Bread Faults.docChapter 21 (C) Bread Faults.doc
29K   
Chapter 21 (D) Bread Improvers.docChapter 21 (D) Bread Improvers.doc
30K    

Monday, November 1, 2010