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ISSUE: 1 FEBRUARY 2018 PAGES: 06 Blog - https://theconnoisseurclub758764558.wordpress.com Email: [email protected] Welcome CHEF COMPETITION Intra college culinary competition was conducted his is the first issue of “The Gourmet”, on 13/10/2017 for all the students. The which is a platform for the young aspirants competition was held at two levels. Three course T of SJIHMCT, to showcase their various menu and two course menu were prepared by talents related to the field of Food the students. Production. Events Senior Batch winners were: BAKERY WORKSHOP First Place was secured by Chils Tonio of third year, Second Place was secured by Georgi Joseph A bakery workshop was conducted for the final of third year & Third Place was shared by Al- year students on 10-10-2017 Fahad & Akash Sajeev of second year. First year Batch winners were: First Place was secured by Jessil Mathew & Second Place secured by Sachu Jacob Event Pictures:@FramesbyAtul St. Joseph’s Institute of Hotel Management & Catering Technology |Palai 1 ALL KERALA INTER COLLEGIATE MASTER CHEF Our college conducted the cake mixing ceremony COMPETITION on 21-11-2017. On 21-10-2017 our College hosted, “The Master Chef Competition for Padmasree Thangam CAKE MAKING COMPETITION E. Philip Memorial ever-rolling Trophy” in association with CHIPS - Club of Hospitality Cake mixing was followed by a team based cake Industrial Professionals (Kerala Chapter). Eleven making competition. The students from different batches participated in the event. First Place was secured by Jerin Sam Saji & Anoob Cherian of Third year BHM Second Place was secured by Jerin James & Sojin George of Final year BHM & Augustine Thomas & Arun Benny of Third year. Third Place was secured by Thomaskutty George & Tobin Mathew of Final year, Benson Mr. Chils Tonio of Third year secured the Trophy Varghese & Ajal Jagin of second year & Jessil colleges participated in the event. Mathew & Mariya Joseph of first year. The Master Chef title was secured by our student Apart from cake making, a power point Mr. Chils Tonio of third year BHM. Mr. Ashok from presentation competition on the theme ‘Cake’ was TWT, Thiruvalla secured first runner up, Mr. also conducted. Kedar Singh from TWT Alappuzha secured the second runner up position. First Place was secured by Jerin James of Final year, Second Place was secured by Benson Click for Gallery@FramesbyAtul Varghese of Second year & Third Place was CAKE MIXING CEREMONY secured by Manu Babu of third year. Cake mixing heralds the Christmas celebrations! Gallery of cake making competition @FramesbyAtul CONNAISSANCE - THE QUIZ COMPETITION Quiz competition was conducted for the students on 23/10/2017. After the preliminary screening round, eight teams got selected for the event: Team A - Mr. Sharan Gafoor & Mr. Jince Jospeh Team B - Mr. Donald Xavier & Bageio Babu Team C - Mr.Sijo Thomas & Abey M.Jose Team D - Joseph Shajan & Dony Thomas Cake Mixing Ceremony Team E- Ajal Jagin & Benson Varghese St. Joseph’s Institute of Hotel Management & Catering Technology |Palai 2 Team F - Jinu Mathew & Joel Joseph 5. The French word ‘Sauce’ is derived from the Team G - Chils Tonio & Albin C. Kurian Latin word …………….. which means ‘salted’ (6 Team H - Arun K. Mathew & Ajay S. letters) First place was secured by Mr. Jinu Mathew & 6. A ketchup kind of cold sauce often served as Joel Joseph of second year. an accompaniment for seafood items is the Second place was secured by Ajal Jagin & Benson Varghese of second year. favourite of many Americans (8 letters) Third place was secured by Donald Xavier & 7. This sauce, a derivative of Mayonnaise is an Bageio Babu of final year. accompaniment for Fried fish (7 letters) DOWN Gallery @FramesbyAtul 1. A kind of brown sauce prepared with the famous Madeira wine (7 letters) 8. A derivative of Espagnole sauce which means ‘devil’ (6 letters) Answer Key: Pg. 4 Chef Paul Bocuse Alexander Zacharias HOD, Food Studies France’s most celebrated chef Paul Bocuse died at CROSSWORDS the age of 91 on 20/01/2018, after suffering from Topic: Mother Sauces & Derivatives Parkinson’s disease for several years. Bocuse rose to Varghese Johnson Asst. Professor fame in the 1970’s as a proponent of “Nouvelle ACROSS Cuisine”, a healthier form of 1. Mother sauce of cold egg emulsion sauces (10 cooking. French president Emmanuel Macron paid letters) tribute, describing him as the incarnation of 2. Auguste Escoffier called this sauce as ‘Sauce French Cuisine. blonde’ (7 letters) 3. This brown sauce means ‘half glace’ and is a “Life is too short for cuisine minceur and for diet. flavourful sauce served primarily with meat dishes Dietetic meals are like an opera without the (7 letters) orchestra.” - Paul Bocuse 4. The mother sauce of Sauce Bourguignonne, Sauce Chasseur and Sauce Charcutière (9 letters) St. Joseph’s Institute of Hotel Management & Catering Technology |Palai 3 Culinary mnemonics The food Calendar Sujith Mathew George Lecturer ulinary mnemonics are memory techniques that can be used to easily remember C various culinary terms or other aspects of the culinary operation. This issue two mnemonics are being discussed. Mirepoix ( meer-pua )– Mirepoix is roughly chopped aromatic root vegetables used for flavouring stocks and other continental preparations. C – Carrot “For safe food” L – Leeks Tilvin Sabu O – Onion Asst. Professor C - Celery C.L.O.C 01. Chefs should be educated from a very early So next time you need to remember the age about the importance of personal hygiene ingredients for Mirepoix, think about this clock and food preparation. without the ‘k’! 02. Hand washing is extremely important when How much is a teaspoon/ tablespoon?! working with food. A suitable flow of water, cleaning agent and separate towel should be Three teaspoon = One tablespoon (15ml) readily available. Hence 03. Hands should be washed at least following Table Spoon = Triple spoon these actions: before and after food preparation, before and after using kitchen utensils, after using the toilet, after sneezing, coughing, blowing the nose, smoking, touching the hair or face and emptying bins. 04. Never use food that has fallen to the floor even if the floor looks clean; the soles of shoes can carry millions of harmful bacteria including those from dog faeces! Answer Key St. Joseph’s Institute of Hotel Management & Catering Technology |Palai 4 05. Do not cook if unwell, have a known raw and cooked meats are the most important infection or have an open and uncovered wound. factors to remember when preparing food. 06. The use of a clean and washable apron will “It doesn’t mean those are wearing a chef coat they help to prevent the cross contamination of are chefs, chef coat is available in readymade form” bacteria from clothing to food stuff and vice versa. 07. Best practices include cleaning and tidying as Do you know what is you cook to prevent not just contamination of food items but to avoid accidents. happening in the food 08. Clean cupboards, fridges etc. frequently, production and service using a suitable cleansing agent. Surfaces should be wiped down before and after contact with industry across the food. globe?! 09. Thoroughly cook meat and never share the Atul Vijay P. surface or utensils used for raw meat or poultry Asst. Professor with any other items until it has been thoroughly cleaned and dried. Open kitchens - Modern diners want to know 10. Jewellery should be removed, especially that what they're getting when they eat out. More with intricate design as these items can be a restaurants will be breaking down the walls haven for bacteria which can transfer easily to between their front- and back-of-house areas to food or utensils. show off their kitchens. This includes fine dining 11. Wounds should be covered with a waterproof as well as fast casual restaurants. plaster after being cleaned, preferably a blue Ghost restaurants - A departure from the colour, as there are no natural food products that traditional sit-down dining experience, ghost are blue, so is the easiest to spot if it becomes restaurants are establishments that only offer loose and falls off. take-out or delivery service. Because there is no 12. Check expiry dates of products before using. dining space, virtual restaurants can focus on customizing their kitchen and offering a more 13. Do not share cutlery with others unless diverse menu. washing in between, and never taste from a utensil that is going to be placed back into the Experiential events - Instead of the traditional food source before it is served. dining experience, customers in 2018 are looking for a meal that doubles as an experience. This 14. Personal hygiene is very important for can include eating in the dark, eating in a space preventing poisoning and illness. Hand washing, where you can see the chef preparing the food, maintaining general cleanliness and being aware or enjoying a meal that has a story attached to it. of the dangers of cross contamination between St. Joseph’s Institute of Hotel Management & Catering Technology |Palai 5 Customers are also willing to pay premium for Eastern cuisine, Polynesian cuisine like Filipino these types of experiences. and Hawaiian food is growing in popularity. Zero waste - Reducing food waste is not only Meat substitutes and vegetable-focused good for the environment, but it is also good for dishes - Move over beef, pork, and chicken, the your wallet. Foodservice establishments vegetables are taking centre stage on the plate. everywhere will be getting rid of their culinary by- Many chefs are replacing the meat in their dishes products this year. One example of this is craft with savoury vegetables and meat substitutes like breweries offering spent grains as feed to local seitan and tempeh.
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