DISPENSA DI INGLESE PER V
Chocolate and whisky pudding with waffle and custard
Time taken: 20 minutes + 6/8 hours standing Serving for: 6 people
Ingredients: - chocolate 12 oz - whisky 5 tablespoons - 8 eggs - butter 6 oz - cream 4 oz - sugar 4 oz - custard 4 oz
Ingredients for waffle:
- butter 2 oz
- castor sugar 2 oz - plain flour 2 oz - albumen 2 oz
Method for the pudding:
Mince the chocolate, put into a pan and melt it in bainmarie. Take the eggs yolks and put in a bowl. Add the butter to the melted chocolate, add the whisky tablespoons and the eggs yolks. Add the sugar and mix well. Whisk the albumen, with a whisk and add it to the mixture. Pour the mixture in single mould, and put in the freezer and let it cool for 6/8 hours.
Take off from the freeze to serve few minutes before. Serve it with waffle and custard.
Method for waffle:
Whisk the butter with the castor sugar in a bowl. Add the plain flour and then the albumen. Form, in a oven pan, the waffle. Bake it for 10 minutes at 400°F.
OLIVE OIL
Olive oil is a fat obtained from the olive, a tradition tree crop of the Mediterranean Basin.
The oil is produced by pressing whale olives.
It is commonly used in cooking, cosmetics, pharmaceuticals , and soap and as a fuel for traditional oil lamps.
Olive oil is used throughout the world, but especially in the Mediterranean countries and, in particular, In Portugal, Spain Italy and Greece, which has the highest
consumption per person.
The olive tree is native to the Mediterranean basin, wild olives were collected by Neolithic people as early the millennium.
Besides food, olive oil has been used for religious rituals, medicines, and skin core application.
The are many different olive varieties olives, each with a particular flavor texture. All production begins by transforming the olive fruit into olive paste by crushing or pressing.
The oil is then operated from the watery matter and fruit pulp with the use of a press or centrifugation.
The grades of oil extracted from the olive fruit con be classified as:
Extra- virgin olive oil: comes from virgin oil production only, and it is of higher quality. It is judged to have a superior taste, having some fruitiness and no defined sensory defects.
Virgin olive oil: comes from virgin oil production only, but it is of slightly lower quality, and it is judged to have a good taste.
THE HAPPY HOUR
In the happy hour we can't find only alcoholic cocktail, it served other mixed drinks that it is not contain alcohol, also as milk shake made with cold milk mixed with fruit, ice-cream and sugar. We can also find the energizer that is a cocktail having a good contain of calorie and vitamins. They are cocktail for activity people. This type of cocktail, can contain caffeine. The dietetic cocktail iis made with fruit (it just also citrus or exotic fruit) and vegetables. In this kind of cocktail its can be added spices as cinnamon or nutmeg. The last analcoholic cocktail that we can drink during happy hour its frozen cocktail that made from a fruit pulp, lime, sugar, and ice blended.
THE BUFFALO MOZZARELLA
Mozzarella is a fresh cheese originating in Italy traditionally made from milk of water buffalos , but now most of the mozzarella cheeses available are made from cow’s milk .
Il 1996, mozzarella was recognized as an Ialian traditional speciality (TSG) food product.
The buffalo mozzarella is a dairy product of Southern Italy, traditionally produced in Campania, especially in the provinces of Caserta and Salerno. The production of this typical cheese also takes place in other parts of Campania and southern Lazio, Puglia and in the upper town of Venafro in Molise.
This dairy product is made only with fresh milk and whole Mediterranean Italian buffalo breed. The animals are raised on open pasture. The milk with a fat content of at least, must be delivered to the dairy for further processing within 16 hours of milking.
Coagulation is obtained by adding to the heated milk ° natural enzymes derived
from previous processing of buffalo milk.
"cut off" to get the desired shape. The pieces obtained are kept in cold drinking water and salted in brine for different times: once made are retained in the liquid.
• The latticinio is marketed in various shapes: round, bocconcini, braids, beads, cherries, knots, with variable weight. The color is white porcelain, the dough is elastic thin sheets, within the first 10 hours from the packaging, then more dark
and free of holes.
The flavor is distinctive and delicate. The product can also be smoked using natural and traditional. The smoking craftsmanship is accomplished by exposing the cheese, the smoke of wheat straw: the crust darkens and the dough takes on a very characteristic taste and pleasant smoky.
CHINESE COOKING
Chinese cuisine includes styles originating from the different regions of China, as well as from Chinese people in other parts of the world. The history of Chinese
cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local
preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period.
Styles and tastes also varied by class, region, and ethnic background. This lead to an unparalleled range of ingredients, techniques, dishes and eating styles in what could be called Chinese food, leading Chinese to pride themselves on eating a wide variety of foods while remaining true to the spirit and traditions of Chinese food culture. Prominent styles of Chinese cuisine outside China include Singaporean, Malaysian, Indonesian, Indian and American, but there is Chinese cuisine wherever Chinese people are found. The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings.
A number of different styles contribute to Chinese cuisine but perhaps the best known and most influential are Cantonese cuisine, Shandong cuisine, Jiangsu cuisine. These styles are distinctive from one another due to factors such as availability of resources, climate, geography, history, cooking techniques and lifestyle.
Based on the raw materials and ingredients used, the method of preparation and cultural differences, a variety of foods with different flavors and textures are prepared in different regions of the country.
Rice is a major staple food for people from rice farming areas in southern China. Rice is also used to produce beers, wines and vinegars. Rice is one of the most popular foods in China and is used in many dishes.
Chinese noodles come dry or fresh in a variety of sizes, shapes and textures and are often served in soups or fried as toppings. Tofu is made of soybeans and is another popular food product that supplies proteins.
Spices and seasonings such as fresh ginger root, garlic, scallion, white pepper, and sesame oil are widely used in many regional cuisines. Sichuan peppercorns, star anise, cinnamon, fennel, cilantro, parsley, and cloves are also used.
To add extra flavors to dishes, many Chinese cuisines also contain dried Chinese mushrooms, dried baby shrimps.
H.A.C.C.P.
Hygiene,health,safety ensure the success of business, a good reputation, good revenues, loyal customers and a pleasant working environment. Haccp is the
particular control system to guarantee hygiene and safety in food & beverage service. Haccp stands for ”Hazard Analysis and critical control Points”.
All the staff must be trained in Haccp control procedures.
To avoid or reduce the risks to safety you must follow this safety checklist: °Wash your hands regularly with soap,water and a sanitizer.
°Practice good personal hygiene .
°Never aet,drink or smoke at work stations. °Avoid cross-contamination.
°Never leave food uncovered.
°Use disposable gloves, tongs or service cutlery to handle food. Not whit bare hands. °Serve food at safe temperature(hot food 60°C minimum. Cold food 4°C minimum). °Use approved wiping cloths(i.e disposable or cotton cloths).
°Store any chemical and toxic cleaner away from food. °Never serve and handle food if you are ill (i.e. cold, sore throat,coughing,sneezing…)
°Never serve and heandle food if you have skin infections. °Wear proper shoes to prevent slips and falls.
°Never overload trays.
°Hold trays whit one hand, leaving the other for protection. °Clean all spills and drops immediately.
°know location of fire extinguishers.
°Follow correct handling and disposal of garbage.
°Follow correct handling and disposal of linen and laundry. THE SPICES
Is the name given to food seasoning made from plants. Spices have a sharp taste and odor. Some spices are valued for their taste, and others for their smell. Common spices include pepper, nutmeg, cloves, ginger, allspice, mace, mustard, and
cinnamon. Spices have little in common expect their use. They come from different parts of the various spice plants. For example, cloves come from the bud, cinnamon from the bark, and pepper and nutmeg from the fruit of each plant. Ginger comes from the root and mustard from the seed. Curry, a seasoning made from a combination of spices, is widely used in India. Spice plants grow in many tropical countries. The Moluccas, or spice Islands, are a famous source of spices. Many persons prefer to grow spice plants such as sage, marjoram, thyme, and other in thier own gardens. They then dry the plants for later use. Some common spice plants grow indoors if they are placed in pots in sunny windows. Spices have little food value. But they do increase the appetite and stimulate the organs of digestion. Spices must not be used too generously, for they can sometimes be harmful to the body. Before foods were refrigerated or canned, spices were used to make tainted foods taste better. Spices have played an important part in history. The cities of Genoa and Venice powerful because they were at the center of the spice trade with the East.
SHORT HISTORY OF BAR
Bar is a public place where people can have to order hot or cold drinks and where they often can chat over a drink and they meet up. The origin of the bar name is not certain: someone maybe think that it cames from the English word “to bar” that it means “to block” referring to of the bar counter that separates the barman from the clients, or it cames from the French word “barriére”. The bar was preceded by the Cafes in Europe after the spread of a black drink, coffee, coming from Ethiopia around the XVII Century. The first cafes was opened in Paris near to the Comedie Francaise. The founder of the first Cafes was an Italian, Procopio de coltelli, a sicilian and the cafes named it “Cafè Procope”. Coffee House were opened in other important Italian towns.
FLAMBÈ.
Flambè is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. Flambeing is a step in making some dishes and sauces, before they are brought to the table. Flambeing can infuse a dish with additional aroma and flavour and moderates the harshness of now, high-proof spirits. Modern flambéing become popular only in the late 19th century. According to his own story, it was discovered in
Montecarlo in 1895, when Henri Charpentier, a waiter, accidentally set fire to a pan of crepes he was preparing for the future Edward VII of the United Kingdom, which he named Crepe Suzette after the prince’s companion . He discovered that burning the sauce affected its flavour in a way that he could not have anticipated. Because of their high alcohol content, some recipes recommend flambéing with liquors suchas Everclear. Rum, cognac, or other flavorful liquors are considered ideal. For saft safety reasons, it is recommended that alcohol should never be added to a pan on a burner, and that the cook uses a long fireplace match to ignite the pan.
SLOW FOOD
When we talk about the pleasure, we must talk about of the importance of slow food movement. The pleasure of eating it can be found in the taste. The taste is exactly synonymous of pleasure, and slow food movement emphasizes this peculiarity. Slow food is an international movement founded by Carlo Petrini in 1986. It was begun as a resistance movement against fast food and it opposes the standardization of taste, defend the gastronomic tradition, safeguards food and cultivating techniques inherited from tradition and defends domestic and wild animals and vegetation. Today Carlo Petrini, is the president of an organization that spans 150 countries with members worldwide and offices in Switzerland, United States, Japan, France, Great Britain ect… Each countries has its own “convivial” chapters. These convivial chapters are 800 in total, of which 360 in Italy. Each “convivial” has a leader, who is responsible for promoting local artisan, farmer, and local flavor through regional
events. The head offices are located in Bra, near Turin in northern Italy. Slow food movement organizes national and international events to promote its cause, such as: -The Salone del Gusto: that is the world’s largest quality food and wine fair, held every two years in Turin.
-Cheese: a biennial cheese fair held in Bra.
-Slow fish: an annual exhibition that promote the fishing held in Genoa.
-Terra madre: a world meeting of food communities, held every two years in Turin. Since 2006, Terra madre is held with The salone del Gusto.
In 2004, Slow food opened a University of Gastronomic Sciences at Pollenzo (in Piedmont), and Colorno (in Emilia-Romagna). Carlo Petrini with Massimo Montanari are the leading figures in the creation of the University , whose goal is to promote awareness of good food and nutrition. Finally, we have the “Ark of Taste” and “Cittaslow”. The former is an international catalogue of heritage foods in danger of extinction and the latter is a web of cities where the principle objective is enhance their products and preserve their territory.
THE BAR TIPES
Bar is a public place where people can have to order hot or cold drinks and where they often can chat over a drink and they meet up. The origin of the bar name is not certain: someone maybe think that it cames from the English word “to bar” that it means “to block” referring to of the bar counter that separates the barman from the clients, or it cames from the French word “barriére”. The bar was preceded by the Cafes in Europe after the spread of a black drink, coffee, coming from Ethiopia around the XVII Century. The first cafes was opened in Paris near to the Comedie Francaise. The founder of the first Cafes was an Italian, Procopio de coltelli, a sicilian and the cafes named it “Cafè Procope.
THE PUB: A BRITISH INSTITUTION
The pub (short for “public house” ) is a traditional feature of towns and villages throughout Britain. Some pubs are hundreds of years old. Pubs are sometimes called inns. The first inns were started by monks. They were safe places where pilgrims and other travellers could stay for a night. You can buy all kinds of drinks in pubs. Beer is the most popular, but you can also buy spirits and soft drinks. (In Britain, children under 18 may not buy or drink alcohol.) A pub is not just a place to drink. it Is also a social centre where you can talk to people and play traditional pub games like darts and bar billiards. Some pubs have live music. Many pubs have a garden where you can sit in fine weather. Some have children’s play areas. Pubs often serve snacks and some have proper restaurants where you can get full meals. Pubs are often open from 11.00 a.m. to 11.00 p.m., especially in the summer. But sometimes they are closed in the afternoon. Children under the age of 14 are not usually allowed inside a pub. But they can go into the pub restaurant with adults or sit in the garden. Pubs usually have painted signboards, with the name of the pub and a picture. The names often tell you about a famous person, a craft or trade, or a feature of country life.
BREAD
Bread is a staple food prepared from a dough of flour and water, usually by baking. Tharaughaut recorded history is ha been popular around the world and is one of humanity’soldest foods,having been of importance since the down of agriculture there are many combinations and preparations of types of flour and other ingredients, and also of different traditional recipes and modes of preparation of bread. As a result, there are wide varieties of types, shopes, zires, and textures of breads in various regions.
Bread may be livened (lievitato) by many different process ranging from the use of naturally occurring microbes to high-pressure artificial aeration methods during
preparation or baking(cottura al forno).
Depending on local custom and convenience, bread may be served in various forms at any meal of the day.
It also is eaten as a snack, or used as an ingredient in other culinary preparations. Bread plays essential noles in religions nitals and secular culture.
Its prominence in daily life is neflected in language, where it appears in proverbs, colloquial expression, in prayer.
In many culturs, bread is a metaphor fo basic necessities and living conditions in general.
Bread is one of the oldest prepared foods.
THE PYRAMID FOOD
The pyramid food was divided into basic foods: at the base a large selection of vegetables and fruits.
Vegetables contains many vitamins and minerals; it’s important to eat a wide variety of types.
Vegetables are very low in fats and calories.
Fruits are low in calories and fats and they are a source of natural sugars, fiber and vitamins.
The fruit food group is sometimes combined with the vegetable food group. The food pyramid advises that fats be consumed sparingly.
Healthy sources of fats can be found in fish, nuts.
Dairy products are produced from milk, for example yogurt and cheese. Milk and its derivative products are a rich source of dietary calcium.
However, many dairy products are high in saturated fats and cholesterol compared to vegetables, fruits and whole grains.
Meat is a major source of protein, as well as iron and vitamin B12. Meats, poultry and fish include beef, pork, chicken, salmon and eggs.
The meat group is one of the major compacted food groups in food guide pyramid. For those who do not consume meat or animals products; beans, lentils, peas are also include in this group.
The Mediterranean diet
The Mediterranean diet is about the dietary recommendation that became popular in the 1990s. The Mediterranean diet is a modern nutritional recommendation originally inspired by the
traditional dietary patterns of Greece, Spain, Italy and Morocco. The principal aspects of this diet include proportionally high consumption of olive oil, legumes, unrefined cereals, fruits and
vegetables, moderate to high consumption of fish, moderate consumption of dairy products (mostly as cheese and yogurt), moderate wine consumption, and low consumption of meat and meat
products.
Olive oil is often considered characteristic of the Mediterranean diet, though in Egypt, Malta and Israel, olive oil consumption is negligible.
Although it was publicized in 1945 by the American scientist Ancel Keys stationed in Pioppi, Italy, the Mediterranean diet failed to gain widespread recognition until the 1990s.
Objective data showing that Mediterranean diet is healthy, first originated from the Seven Countries Study.
A number of diets have received attention, but the strongest evidence for a beneficial health effect and decreased mortality after switching to a largely plant based comes from studies of
Mediterranean diet.
The Mediterranean diet is cited as beneficial for being low in saturated fat and high in
monounsaturated fat and dietary fiber. One of the main explanations is though to be the health effects of olive oil included in the Mediterranean diet.
The Mediterranean diet is high in salt content.
Foods such as olives, salt-cured cheeses, anchovies, capers and salted fish roe all contain high levels of salt.
The inclusion of red wine is considered a factor contributing to health as it contaibs flavonoids with powerful antioxidant properties.
Dietary factors are only part of the reason for the health benefits enjoyed by certain Mediterranean cultures.
A healthy lifestyle is also beneficial. Environment may also be involved.
There is an inverse association between adherence to the Mediterranean diet incidence of fatal and non-fatal heart disease in initially healthy middle aged adults in the Mediterranean region.
A systematic review found that a Mediterranean diet appeared to be more effective than a low-fat-diet in bringing about long-term changes to cardiovascular risk factors, such as lowering cholesterol level and blood pressure.
A lot of people reported that the Mediterranean diet reduced the risk of heart disease in people at high risk by "about 30 per cent" when compared with individuals on just a low fat diet.
The putative benefits of the Mediterranean diet for cardiovascular health are primarily correlative in nature.
The most popular dietary candidate, olive oil, has been undermined by a body of experimental evidence that diets enriched in monounsaturated fats such as olive oil are not atheroprotective when compared to diets enriched in either polyunsaturated or even saturated fats.
Nutritional evaluation of the Mediterranean diet is:
• fruits and vegetables: Mediterranean diet provides 6-12 servings per day, • grain products: Mediterranean diet provides 4-6 servings per day;
• milk and alternatives: Mediterranean diet provides 1-3 servings of low fat dairy products per day;
• meat and alternatives: Mediterranean diet provides 1-2 servings of poultry, fish and shellfish per day;
