Condiments

Condiment is simply that it imparts flavor onto another food. It could be a dip, sauce or spread.

Let’s check out popular condiments around the world:

  1. Vegemite or Marmite
  2. Mustard
  3. Ketchup
  4. Chutney
  5. Soy Sauce
  6. Barbeque Sauce
  7. Tahini
  8. Wasabi
  9. Fish sauce
  10. Hot Sauce
  11. Hoisin Sauce
  12. Sriracha

Read more: Huffingtonpost

Have a look at Malaysian condiments that some of us can’t live without:

  1. Sambal belacan
  2. Sambal tumis cili kering
  3. Spicy peanut sauce (Satay Sauce)
  4. South Indian Pickles
  5. Chilli padi with soy sauce
  6. Sambal kicap manis

Read more: Pinterest

“I am not a glutton, I am an explorer of food.” Erma Bombeck

Restaurant Service Style

It is important to decide the service style when starting a restaurant business. The layout, menu, inventory, food prices and décor of the restaurant are determined based on service style planned. The service style also depends on target market and location.

Let’s check out the Service style:

  1. Fast Food
    A fast-food provides the quickest service and food at the cheapest prices. The layout of most fast-food restaurants is simple. Fast-food restaurants are often franchises of a brand with many locations.  Fast-food restaurants often include a place to dine, a drive-through or walk-up windows for customers to order and pick up food. Fast-food restaurants often serve burgers, chicken, sub sandwiches, Mexican fare or ice cream.
  2. Fast Casual – These restaurants are similar to fast-food restaurants, but serve  healthier or of higher quality food. Many fast-casual restaurants serve a specialized type of food, such as Mexican, Chinese or fresh-baked fare. While a fast-food restaurant may serve fried chicken meals, a fast-casual place may serve roasted chicken, vegetables and baked bread.
  3. Fine Dining – These restaurants usually has the  most elaborate menus and expensive prices. Atmosphere of elegance and grace is created.  Reservations to dine is required. Fine-dining restaurants employ experienced chefs.   Some restaurants offer five-course meals and an expensive and expansive wine list.
  4. Casual Dining – Casual-dining restaurants offer food similar to fast-casual establishments but with a table-service dining atmosphere. Most restaurants provide a family-friendly environment. These restaurants may serve a variety of pastas, chicken dishes and simple seafood dishes. Some have highly specialized menus, but others serve a broad range of cuisine.

Read more: Smallbusiness

“After a Good Dinner, one can Forgive anybody. Even one’s own Relatives.” Oscar Wilde  

Textured Vegetable Protein (TVP)

Textured Vegetable Protein (TVP) can be made from soy flour, soy concentrate or soy protein isolate, but only textured soy flour is readily available for consumers to buy. Textured soy protein (TSP) may be unflavored, meat or chicken flavored, and appear in chunks, slices, flakes, crumbles or bits.

Nutritional Value 
Textured soy protein is at least 50 percent protein. Textured soy protein is an easy and inexpensive source of dietary fiber, soy protein, and naturally occurring bio-active components, such as isoflavones. Isoflavones is known to relieving menopausal symptoms, such as hot flashes, maintaining healthy bones, and preventing prostate, breast, and colorectal cancers. However, the content and profile of bio-active components varies from product to product.

Textured soy protein is a  high quality protein source that contains all essential amino acids needed for growth. This high quality protein comes without fat and has no cholesterol and little or no saturated fat.

Read more: Soyfoods

” To eat is a necessity but to eat intelligently is an art.” La Rochefoucauld

Gelatine

Gelatin or gelatine  is a translucent, colourless, brittle (when dry), flavourless food derived from collagen obtained from various animal body parts. It is commonly used as a gelling agent in food, pharmaceutical drugs, vitamin capsules, photography, and cosmetic manufacturing. (Wikipedia).  It is also widely used in the wine world as a fining agent.

However, for plant-based practitioners, they can substitute gelatine with agar agar flakes or powder. Two cups of liquid can be set using 2 tsp of agar-agar powder or flakes.  Tapioaca flour / starch is also used to set fruit pies.

Read more: TheKitchn

“No One is Born a Great Cook, One learns by Doing.” – Julia Child

 

 

 

Gold Leaf

Edible gold leaf is a gold product that can be used to decorate food. It is either used to cover whole candies like chocolates or truffles, or applied sparingly as a small decorative touch.  Gold leaf adds elegance to desserts.

Gold is considered “biologically inert,” meaning it passes through the digestive tract without being absorbed. When selecting gold leaf, make sure to get 22-24 carats.  Smaller carat value has more impurities and is less safe to eat. Make sure you’re buying from a reputable source.

Read more: The Spruce

“In cooking, You have to be able to master something GOOD before You can make something GREAT.” Katie King Rumford

 

WorldChefs Magazine

Get to know the latest happenings in the Culinary World through:

WorldChefs Magazine: The OFFICIAL MAGAZINE OF THE WORLD ASSOCIATION OF CHEFS SOCIETIES

“If more of us valued food, cheer and song over hoarded gold, it would be a merrier world.” -Writer J R R Tolkien

Lettuce

Lettuce varieties seem to be endless. However, there are 7 main types of lettuce, and dozens of varieties within each type, so let’s look at each type of lettuce:

  1. Looseleaf Lettuces – Looseleaf Lettuces are colourful, easy, and fast-growing lettuce varieties. The plants form open heads that allow you to harvest a few leaves at a time, or whole plants as needed.
  2. Butterhead Lettuces – They form loose, open heads of melt-in-your mouth leaves.
  3. Cos (Romaine) Lettuces – This lettuce form open, upright heads of deeply colored leaves. The leaves have stronger flavor than looseleaf varieties, and crunchy midribs.
  4. Buttercrunch Lettuces – They are crosses between butterhead (bibb) and romaine varieties. They have a more upright structure, so fewer leaves are in contact with the soil when the weather turns cold, wet and dark.
  5. Batavian Lettuces -This Lettuce is  also known as Summer Crisp Lettuces, have thick, crunchy leaves that hold better in the heat than other varieties.
  6. Chinese Lettuces  – They are stiff, strong-flavored varieties. They’re grown for their stalks as well as their leaves, and their slight bitterness is muted in stir-fries and soups.

For more info about varieties in each type of lettuce, read: Grow It Organically  

One cannot think well, love well, sleep well, if one has not dined well.” – Virginia Woolf

 

 

Chilli

The chemical in chillies, capsaicin, is technically a neurotoxin. It stimulates the adrenal glands to release hormones, giving you an energy rush. This is one of the reasons we  we’re hooked on them.

Below are some of the main Chilli varieties:

  1. Bells –These are identical to the sweet bell capsicum except they are mildly hot.
  2. Birdseye – Heat level may be in the range of 30,000-50,000 Scoville units, making them very hot.
  3. Cayenne –  Heat level varies with variety but is usually in the range of 5000-25,000 Scoville units, making them medium heat.
  4. Habanero – The Habanero is blistering hot. Fruit has a thin flesh and and a shape similar to a Scotch bonnet or Christmas bell decoration.
  5. Jalapeno – Heat level varies widely with different varieties from very mild to medium heat (1000-15,000 Scoville units).

Read more: DAF

Note: The Scoville unit is a measurement of the pungency (spicy heat) of chili peppers. It ranges from zero to millions. Higher score shows higher pungency level.

“A good spicy challenge strikes a balance between flavour and fear.” Adam Richman

 

Asian Presidents Forum 2017

The “2017 Asian President Form” in Hong Kong is  the Asian version of the WorldChefs
Congress 2016 in Thessaloniki, Greece, where the Asian Chef Teams can share experience of best practices, discuss the challenges they are facing and share fabulous few days of networking. The meeting will be attended by the WorldChefs President
Thomas Gugler and Vice President Martin Kobald; where Chefs will have a chance to meet them “Face to Face”, learn more about their plans and raise questions of concerns. (Message from Rick Stephen – WACS Continental Director)

Chefs in “Action”