Culinary Achievers

  BEST OF CAI- APPETIZERS Appetizers are the first courses of a meal and are small portions of foods intended to whet the appetite in anticipation of more substantial courses to follow. Appetizers are a very small portion of food or drink served before or at the beginning of a meal to stimulate  the desire to eat. More often,appetizers, consist only the main item, accompanied by a sauce and/or garnish. Appetizers  do not need to contain any meet, poultry,fish or shellfish. However soups, salads, charcuterie items, vegetables, pizzas, pastas, and other starch dishes may also be served as appetizers. Because they are very rich, some foods such as  foie gras and escargots are traditionally served as appetizers. These foods are generally consumed in small amounts and are rarely served as entrees. Although there are few limitations on what can be served as an appetizer or first course, a few guide lines can be followed to ensure that whatever is served will be plated and should be we

 BEST OF CAI-CHOCOLATE Chocolate is a typically sweet, usually brown, food preparation of  'Theobroma' cacao seeds, roasted and ground ,often flavored with vanilla. It is made in the form of a liquid, paste or in a block or used as a flavoring ingredient in other sweet foods. Cacao has been cultivated by many cultures for at least three millennia in Mexico  and Central America. Chocolate has become one of the most popular food types and flavors in the world, and a vast number of foodstuffs involving chocolate have been created .the fruit, known as cacao beans, are fermented, dried, roasted, and ground, and the resulting product is called cocoa liquor, which can be separated into cocoa butter, a smooth, solid fat used in both food and cosmetics, and cocoa powder. Cocoa butter and cocoa powder are combined in various proportions with other ingredients to produce chocolate. For the most professional results, chocolate should be tempered. Tempered chocolate is the most spec

BEST OF SALT DOUGH by Faculty BRAND CAI Salt dough is a modeling material made from a mixture of flour, salt and water. Food colouring is often used to colour the material. This is somewhat close to the texture of children’s  clay and the most appropriate technique applied in making salt dough sculptures in moulding. Once the basic from is made by using the salt dough simple clay modeling tools or marzipan tools are used to do the detailing work. Mostly students are introduced to this medium to basically understand the techniques involved in hand moulding and to understand edible sculpture making which requires cooking after the product is complete. And after the final baking then there in the colour element which has to be used appropriately. Once a student understands this medium and starts putting out good art works then he/she will definitely will progress into a good culinary artist. Salt dough medium to manage in food sculpture and if one shows consistent p