Home / Food Preparation

European Style Pastries and Bakery Products

Some people think that hot salad is a modern idea, but this is not true. In the 13th century German chefs served hot potato salad. Hot salads come in two varieties:

- Mixed salad made from natural ingredients with a hot sauce, usually vinaigrette

- Simple salad or mixed salad, add warm or cooked dishes such as:

Duck liver

Warm beef fillet

Maybe you are interested!

Salted pork belly and fried or grilled bread

Boiled eggs

European Style Pastries and Bakery Products

Coconut or palm tree buds.

Meat salad


Ingredient:

Cooked lean meat, pickles, cooked green beans, tomatoes, onions or shallots, vinaigrette, parsley or mixed fresh herbs.

Processing method:

- Meat, pickles, beans cut into small cubes;

- Peel and seed tomatoes, cut into squares

- Mix with remaining ingredients (blanch onions if needed)

- Season again, arrange in salad bowl

- Decorate with lettuce, pickles, tomatoes

Note: Braised or boiled meat is very suitable for this type of salad.

Chicken salad

Ingredient

- 2-3 lettuces

- 1kg cooked chicken

- 5 tomatoes

- Boiled eggs 5

- Anchovy 25d

- Olives 10 – 20

- 12g white flower

- Vinaigrette 10 tablespoons Preparation method

- Shredded lettuce arranged in salad bowl

- Cut chicken into even pieces and arrange on lettuce.

- Decorate with remaining ingredients

- Served with vinaigrette

4. Vietnamese Salad

In Vietnam, salads are called various types of salads, etc. The most commonly used types are:

Sweet and sour vegetable salad

Pickled vegetables

Sour fermented vegetables

The above Vietnamese salads can be simply vegetables, or combined with other animal ingredients such as beef, pork, chicken, pig ears, veal, clams, mussels, snails, shrimp, crab, squid, fish... often served with sweet and sour fish sauce, fried shrimp chips or grilled rice paper.

Cucumber salad

Ingredient:

Cucumber, shrimp, eggs, tomatoes, onions, lemon, chili, coriander, vinegar, oil, sugar, fried onions, pepper.

Processing method:

- Boiled shrimp, peeled

- Boiled eggs cut into round slices

- Seedless cucumber, cut into strips or wavy slices, marinate with sugar, squeeze dry

- Thinly sliced ​​onions soaked in sugar, drained

- Seedless and julienned eggplant

- Vinegar and oil sauce: vinegar, sugar, salt, onion, coriander, chili, pepper, cooking oil to taste sweet and sour.

- Drain the ingredients and mix well with the vinegar oil sauce, season to taste.

- Arrange on a plate, arrange shrimp around, eggs, coriander, chili and tomato.

Lotus root salad with shrimp and meat


Ingredient

Pork thigh or ear, freshwater shrimp, shredded lotus root, crushed roasted peanuts, carrots, onions

West, Vietnamese coriander, cilantro, chili, garlic, salt, sugar, MSG, cooking oil, good fish sauce, vinegar, alum, lemon, fried onion and garlic.

Processing method

- Soak lotus root in alum or lemon water to whiten, drain, marinate with sugar, drain.

- Shredded or wavy carrots marinated in sugar, drained

- Thinly sliced ​​onions

- Pick and shred the Vietnamese coriander leaves.

- Boiled meat, thinly sliced

- Boiled shrimp, peeled (leave tail)

- Salad dressing: fish sauce, salt, lemon, sugar, chili, garlic mixed together to have a rich sweet and sour taste.

- Mix all kinds of vegetables and meat with dressing, fried onion and garlic, peanuts.

- Arrange the salad on a plate, arrange some shrimp and meat on top, sprinkle with peanuts, fried onions, and chopped cilantro and chili.

Mai fish salad



Ingredient:

Fresh anchovies, good fish sauce, vinegar, Vietnamese coriander, peanuts, onions, garlic, spices, rice paper, lemon, shrimp paste, lettuce, herbs, chili, coriander

Processing method:

- Clean and drain the fish, squeeze the fish fillets apart, remove the bones.

- Put the fish in a bowl, pour vinegar over the fish, soak for 15 minutes.

- Wash and drain Vietnamese coriander.

- Chopped onion and garlic, fried until golden brown

- Mix vinegar, sugar, fried onion and garlic, salt, and MSG to taste.

- Remove the fish to dry, mix with sweet and sour sauce

- Arrange on a plate, sprinkle with peanuts, chopped Vietnamese coriander, chillies, and cilantro.

- This dish is eaten with rice paper rolls with herbs, dipped in shrimp paste mixed with lemon, garlic, chili and sugar.

Kohlrabi salad

Ingredient

- Good quality kohlrabi: 600g

- Carrots: 100g

- Peanuts, sesame, coriander, Vietnamese balm, Hanoi basil, vinegar, sugar, garlic. Processing method

Thinly slice kohlrabi, rub with salt, wash and squeeze out the water. Thinly slice carrots. Finely chop basil, coriander, and Vietnamese balm.

Take the broth and mix the dressing with 6 tablespoons of vinegar and 4 teaspoons of sugar. Use the dressing to mix the kohlrabi and other vegetables. Arrange the salad on a plate, sprinkle with crushed peanuts and sesame seeds on top.

Pickled cucumber



Ingredients: Hue pickled onions without leaves, wood ash, vinegar, white sugar, carrots, white radish, sliced ​​or shredded chili

Processing method

- Mix pickled onions with wood ash and water for 48 hours

- Take out the shallots, rinse off the ash, pick out the silk skin and roots;

- Dry in the sun for a day

- Soak pickled onions in vinegar for 5-7 days

- Pour out, wash and dry for a day

- New vinegar, dissolved sugar (sweet and sour taste)

- Mix well the shallots, carrots, radishes, and chili peppers, then place them in a jar and soak for 4-5 days before eating.

Note: You can replace the ash with salt, soak in salt water with a ratio of 1 liter of water and 50g of salt for 24 hours, remove and clean, soak in lime water for 3 hours, rinse, dry and then soak in vinegar as above.

Cucumber



Ingredients: Bean sprouts, carrots, chives, salt, sugar, lemon. Preparation method:

- Clean and processed vegetables

- Chopped chives, shredded carrots

- Boil water, add a little salt and sugar, let cool.

- Put the vegetables in a clean jar, add salt water, use a plastic bag to hold water or banana leaves to press the vegetables to cover with water, cover tightly.

- Leave the pickles for about 8 hours before using. High temperature and light salt water will make them sour quickly. If you want them to sour quickly, add a little lemon juice and leave for about 4 hours before using.

Pickles (pickles or sweet and sour)



Ingredient

- Green papaya

- Carrot

- White radish

- Green bell pepper

- Celery

- Kohlrabi

- Cauliflower

- Garlic

- Road

- Vinegar (measure sugar and vinegar in a 2:1 ratio, that is 2 cups of sugar to 1 cup of vinegar) Preparation method

- Cut celery diagonally, and carve all the other types into flowers, cut into florets, or cut into any shape.

- Shake well and wash with salt water to clean, drain and put in a clean glass jar.

- Mix sugar + vinegar in a 2:1 ratio (2 sugar, 1 vinegar) and bring to a boil, stirring until the sugar dissolves (or a ratio of 1 vinegar, 1 sugar, and 3 cold water if you don't have garlic).

- Pour the vinegar and sugar water into a glass jar and leave it open for 24 hours to cool.

- Put it in the refrigerator, it will be very crispy and delicious when eaten.

- Scoop the pickles onto a plate, can be eaten with "Braised Pork in Dong" or "Pork in Fish Sauce" or eaten with Banh Tet and Banh Chung or Nem Tre during Tet holidays.

QUESTIONS AND EXERCISES.

1. Make a Vietnamese style mixed salad

2. If possible, look at a restaurant or hotel menu. List all the salads on the menu. Identify which group they belong to, then list the ingredients used in each salad.

3. Use the library or research books and magazines to examine the role that salads play in the daily diet of Vietnamese people. Make a list of the most popular salads among Vietnamese people. Determine if there are any differences in salads between regions.



Target:

CHAPTER IV

BREAD AND PASTRY

Equip learners with knowledge of basic baked goods and pastries, sauces, dessert creams, ingredients and explain terminology related to baking.

I. EUROPEAN-STYLE BAKED PASTRY AND PASTRY PRODUCTS

Desserts are the last course on the menu so they have to be delicious to satisfy the expectations and needs of the guests. Usually the preparation of desserts is the responsibility of the pastry department, which is usually the largest department in the kitchen.

However, there is a growing demand for products with reduced fat and sugar content as more people seek a healthier lifestyle. Chefs are responding by modifying recipes to reduce fat and sugar. Alternative ingredients, such as low-calorie sweeteners or unsaturated fats, may also be used.

1. Pastry types

1.1. Short pastry

This sheet is often used to make savory dishes such as pies and quiches.

Short pastry

Ingredient:

- 500g flour

- Butter or margarine 250g

- Salt

- Water 150ml

- 2 egg yolks

Processing method:

- Butter cut into small pieces

- Mix flour, salt and butter until fluffy.

- Add water, eggs

- Mix into a soft dough

- Seal and refrigerate, use when needed.

1.2. Puff pastry drying canvas

Pastry has many uses and is the most commonly used pastry in the kitchen. It is often used as a crispy coating for sweet and savory pastries.

For example:

- Mille-feuille cake, made from layers of dried canvas, filled with Chantilly cream and strawberries.



- Beef Wellington: Beef fillet stuffed with DUXELLE filling, wrapped in a canvas to dry.


- Volume – au- vent




DUXELLE : Onions, mushrooms and ham are chopped, sauteed in butter and then white wine and demi-glace sauce are added to create a bond. Bring to a boil and simmer for 5 minutes.

Puff pastry drying mat Ingredients:

- 500g flour

- Salt

Comment


Agree Privacy Policy *