Tuesday, March 29, 2016

BEST OF CAI
VEGETABLE AND FRUIT CARVING



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 sharp knife is more than enough to bring out the best carvings. the knife ,however, must be sharp at all times, and you should always have a small whetstone nearby. Students are made to master the fine techniques of knife movement on the surface, flawless extraction.


The  art of 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 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.


Monday, March 21, 2016

Spa Cuisine


We very well know by living in the 21st century that, as we have evolved the things have become more and more refined. The natural processes of storage and cooking have been replaced with chemicals and microwaves etc. This has become a major health concern for people today as they turn towards healthy ways of preparing and consuming food. That is when Spa cuisine comes into picture.
Spa cuisine is essentially taking our food preparation and cooking methods back to the simpler and less refined ways of the past. With spa cuisine we try to use the natural elements in food to assist the body in its day to day processes without placing unnecessary strain on it.
Hence, Spa cuisine has few characteristics which define the cuisine like; usage of natural ingredients instead of processed and refined food products. Spa cuisine uses seasonal ingredients as it ensures availability and freshness. Some restaurants may even grow their own produce.
Spa meals are often colorful as this makes the plate more aesthetically appealing and promise nutrients, vitamins and minerals which are well balanced.
As the cuisine suggests seasonal ingredients, you can be sure to obtain quality food from both flora and fauna. Fats like olive oil, sunflower oil and canola oil are used. Spa cuisine focuses on satiating your appetite by delivering appropriately portioned dishes of high quality, taste and flavor. Spa cuisine restaurants create dishes that are a bit non- traditional, but are definitely creative. Especially when it comes to desserts, they come up with creative ways to satisfy the customer and without causing a major impact to your waistline.
Learning Spa cuisine at the college was one of a kind experience as the students were given deepest knowledge and wisdom of Spa cuisine by the Chef and also they had a chance to personally prepare those delightful, colorful and healthy dishes. The students are really proud to have learnt one of emerging trends in today’s culinary world. We have been introduced to many new ingredients, cooking techniques and yes, also new presentation techniques by the Chef. The way the cuisine has been dealt with, while being taught to the students was impeccable. The Chef had really gone an extra mile to make sure that the students are getting a sound opportunity to try their hand at plating their own dishes. Thus, learning spa cuisine at our college was a healthy experience as the cuisine itself.




MARZIPAN MOULDING



Marzipan is an almond and sugar paste that is used to ice cakes and other pastries or sculpted into a vari­ety of shapes to be eaten as candy or used as cake decorations. It is simply a mixture of almond paste, powdered sugar, and a moistening agent such as water, corn syrup, glucose, fondant, or egg whites. Using this paste student master the art of assembled three dimensional works which are small but highly detailed.



Monday, March 14, 2016

CANAPES




A canape type of an horsdeuvre.Which is a small,prepared decorative food held in the fingers and often eaten in one bite.The word canapé comes from the French word for “couch”, drawing on the analogy that the garnish sits a top of the bread as people do a couch.Traditionally the canapés are served as a snack during the service of cocktails the and are generally a bit salty or spicy.Generally the canapés are talked as finger food as they do not need cutlery to be eaten and are a single gulp foods,

Traditionally if you look at the Europen thought of the Culinary Schools canapés are built on stale white bread although other foods may be used as a base.this can vary as per the imagination and creativeness of the chefs.crackers,vegetable cups. Savoury baked shells,Puff pastry etc. can be the bases. Shapes might include circles,rings, squares,strips or triangles, These pieces of bread are then prepared by deep frying, sautéing, or toasting. The foods are sometimes highly processed and decorative applied to the base. Savoury pastes, compound butters nor flavored purees act as the adhesive or spread and the topping can be anything and everything like meat, cheese, fish, caviar, foigras, purees, relish etc.


Canape making is a sheer art and chefs who can put out a good display of canapés are no less than a music composer as canapé making revolves around a single principle of Food composing. Chefs who command a good knowledge of food composition and food compiling can really do wonders in canapé making, Final year students master this technique of compiling and composing keep in mind the basics of compatibility.