Saturday, February 27, 2016

                           

 BEST OF CAI - BUFFET DISPLAYS



The term buffet originally referred to the French sideboard furniture in a restaurant, where the food was served, but eventually the entire process was being accepted as a food serving format. Generally Buffets are elaborate table displays of hot, cold and desserts. In this system of food service the container’s in which the food is placed are kept in a public place area where the dinners generally serve themselves. Based on the nature and purpose of the service generally buffet service is considered as an informal form of dinning. The food in these buffets are highly decorated and well presented in order to create an eye appeal and visual impact. These buffets are offered in various places and in different size. Restaurants, hotels and major outdoor events offer different buffets such as Hot Buffets, Cold Buffets (Smorgasbord), Finger Buffets, etc. The most distinguishing feature of these Buffets is that the customer/guest/diner can view the food analyze visually and then decide which dishes they would like to consume. It also helps the consumer in deciding the quantity of the food he/she likes to have thereby reducing the wastage of food. Buffets are highly effective while one has to cater to large numbers and at the same time when the choice of dishes is too many. This style of serving of food has shown good results specially in large parties, institutional catering and in conventions. Buffet and Buffet displays being one of the most important aspects of becoming a professional chef the students at Culinary Academy of India are exposed to the best and the latest trends in setting up the buffets. They are repeatedly challenged to invent or create new things and are made to use the highest levels of imagination while they are planning and executing the buffet displays.




                                                                      By BRAND  CAI- Faculty

Tuesday, February 16, 2016

          BEST OF CAI-VEGETABLE CARVING



The art carving vegetables and fruits is actually an Eastern custom that has been adopted by many creative food artists around the world. IN Thailand and Japan fruits carving is considered part of the presentation of the meal. The stunning designs and forms that could be created make them a Centre of Attention. The exquisite craft of fruit and vegetable carving developed very slowly, constantly adapting

To the prosperity of the population. The purpose of fruit and vegetable carving is to make food more attractive, more appetizing, and also easier to eat. Decorating fresh, well-formed, and  colorful fruits and vegetables through artistic carving is by no means difficult. All it takes is concentration. Students start to learn the real art of edible sculpture with vegetables and Fruits under the close supervision of our chef instructors. They are made to understand that carving does not need any special knives and tools just a small id more than enough to bring out the best carvings. The knife, however, must be sharp at all times, and so you should always have a small whetstone nearby. Students are made to master the fine techniques of knife movement on the surface, flawless extraction.

                                        
                                                                By BRAND CAI - Faculty

Saturday, February 13, 2016

                   BEST OF CAI

            SUGAR CONFECTIONERY


Confectionery  is the art of creating sugar-based dessert forms, or subtleties.Confectionery is divided into two broad and somewhat overlapping categories, bakers’ confections and sugar confections. When a sugar solution  is heated, a certain percentage of sucrose breaks down to form ‘invert sugar’. This invert sugar inhibits sucrose crystallization and increases the overall concentration of sugars in the mixture. This natural process of inversion, however, makes it difficult to accurately assess the degree of invert sugar that will be produced. As a way of controlling the amount of inversion, certain ingredients, such as cream of tartar or citric acid, are used. Such ingredients accelerate the breakdown of sucrose into invert sugar, and thereby increase the overall percentage of invert sugar in the solution. Students learn the chemistry of sugar first then they will start  to practice the most technical aspect of FOOD SCULPTURE called Pulled and Blown Sugar Confectionery Arts. Students are taught a variety of chocolate and sugar decorations and sculpting techniques to produce decorations that can embellish other desserts or artistic to produce decorations that can embellish other desserts or artistic showpieces for display. They will learn techniques such as Poured Sugar, Spun Sugar, Pulled Sugar and the most difficult Blown Sugar to create three dimensional shapes.



By BRAND CAI-Faculty

Tuesday, February 9, 2016

           BEST OF CAI - BREADS                    


The principles of baking bread have been established for thousands of years  and the basics have remained the same. However bread production into a highly commercial activity new technologies and new equipment’s have been introduced in order to meet the demand also some edible chemicals were added to the recipes to increase the shelf life.
Basically the breads are made in five different methods
 
1)Straight dough method
2)NO-time dough method
3)delayed salt dough method
4)Sponge salt method
5)Ferment and dough method.
 
Bread making is a technical process which involves very high levels of application of science hence the students at CAI are given ample inputs about Baking Science from the first year itself and as they move ahead  they slowly start to advance their skills and also start working on the international Breads  as well as Bread show pieces. when master the art of not only making excellent breads but also make Artistic show-pieces with bread.


By CAI -Faculty

Monday, February 8, 2016

           Aryuvedic Cuisine


Eating is always worship in the sense that the body is our instrument of work and take care of it in terms of diet. Ayurvedic Cuisine revolves around five basic elements the three 'DOSHAS', the three 'GUNAS' the seven 'DHATUS' and six TASTES'. The ayurvedic cooking derives its knowl­edge from the herbs, spices, vegetables and legumes and Ayurveda itself which helps them maintain physical, mental, social and spiritual harmony. The individual consciousness that dwells within the body is part of the supreme consciousness, Ayurvedic food helps in making every part of the body pure and also helps its proper growth and development.

Ayurvedic foods are flavourful, appetising and aromatic and consid­ered as a way of offering love ,helping in healing when served in an inspir­ing atmosphere. The cleansing of the toxins that have entered the body and the electrochemical vitalising of the body is the main object. Hence ayurvedic cooking is considered both an art as well as a science at the same time in which cooking becomes 'Alchemy’ and food becomes ‘Tantra'.  Ayurvedic cooking attaches a lot of attention to the effect of the cooking method on the quality of the foods, right time for cooking and eating,cycle of seasons and the effect of foods consumed on the con-sciousness.
This cuisine which is now gaining a world wide recognition due to its distinctive features related to cooking as an offering and food as cleanser is part of the curriculum of the Post Graduate Diploma In Culinary Arts of­fered at Culinary Academy of India. PGDCA students are introduced to this style of cooking with special emphasis on the special practices and authentic recipes.

         By BRAND CAI-Faculty

Thursday, February 4, 2016

 BEST OF CAI-ASPIC LOGO


A clear jelly typically made of gelatin used as a glaze or to make a mould of meat, fish, or vegetables. The same is used by the chef artists to make excellent buffet centre-pieces generally called as ASPIC LOGOS in culinary industry. This fine art is taught to the students in the final year of BCT&CA involving techniques such as smudge, inlay, emboss and straight cut.



By Faculty-BRAND CAI

Wednesday, February 3, 2016

MARGARINE CARVINGS

The history of carving margarine into sculpted objects is ancient, Margarine sculptures have a long and illustrious culinary history, yet in changing times they are rarely seen in modern hotel and restaurant settings. The sculpting was to act as a showpiece for elaborate buffets, a trend that is missing now a days in the Grand Hotels. With special inputs students are taught this art of making huge margarine sculpture's with addition and mounting method of FOOD SCLUPTURE. Today Grade Manger artists are the most sought after professionals in the culinary world.






By Faculty,CAI