211-211 Gastronomy – Safety & Sanitation

211-211 Gastronomy; Wednesday July 30; room 19-1001

1. safety (being careful)
2. sanitation (being clean)

Next class: make-up on Wednesday, August 6 @ 9:00 & 11:15

211-211 Gastronomy – ORGANIZING THE KITCHEN

211-211 Gastronomy; July 22; room 19-1001

• kitchen utensils and equipment
• kitchen layout considerations: safety and efficiency
• next class: principles of cooking

211-211 Gastronomy – producing food (farming)

211-211 Gastronomy; July 16; room 19-1001

1. 4 steps in feeding man: producing food (farming); preparing food (cooking); serving food; eating food
2. 4 major factors/components needed for the production of food: sun/light/warmth; water; oxygen; soil
3. the variations in these factors according to the geographical areas creates distinct food regions
4. farming (where food is produced): plants and animals are domesticated to produce food in a more convenient way and to increase both the quantity and quality of food
5. types of farm: orchard; vineyard; dairy farm; fish farm; poultry farm; cattle farm; plantations; etc…
6. food production in Thailand: Thailand produces plenty of food, even for exportation – crops such as rice and maize; fruits; and livestock

Next class: preparing food – the kitchen

Download gastronomy handout

intro to gastronomy class

211-211 Gastronomy lecture, room 19-1001, July 2, 2008

• class is divided into 2 groups (group A student ID 500802018 to 5108100058; group B student ID 5108100062 to 5108100120)
• today group A has lab with Ajarn Bruno (kitchen) andgroup B has lecture with Ajarn Martin (room 19-1001)
• student uniform: students without complete uniform are not allowed in class and attendance is not counted; necktie must be pulled up, first button of the shirt must be closed
• course syllabus is distributed and discussed
• definition of gastronomy: knowldge of the stomach – study of everything that relates to feeding man
• next week group A has class with Ajarn Martin (11:15 – 13:45) and group B with Ajarn Bruno (8:30 – 13:45)

LAST CHANCE TO SUBMIT YOUR GASTRONOMY ASSIGNMENTS!

211-211 Gastronomy

Students who have not yet submitted some assignments can still do so before Friday, June 13, 2008.  See the file here to check if you have received points for your assignments (homework).

Salad Competition (211-211)

211-211 Gastronomy; project presentations; Wednesday, June 4th; room next to Sky Lounge

Today is competition time!  Seven groups are presenting their original salad recipe.  A jury of 4, namely Miss Dao, Ajarn Kris, Ajarn James and Ajarn Steven, evaluated the beautiful creations of the students: 10 points for presentation; 10 points for the taste; 10 points for freshness; and 10 points for originality.

Group A won the contest with a total points of 136!  This group has the priviledge to name their salad and have it placed of the menu of Sky Lounge!

Congratulations to every groups!  All salads were beatifully prepared and presented.

ANNOUNCEMENT: no class tomorrow, but Friday at 11:15 in room 19-602 (last class)

Nutrition – food maintaining life and good health (211-211)

211-211 Gastronomy lecture; Tuesday June 3rd; room 19-602

SUMMARY

• macro- and micro-nutrients
• calorie
• food pyramid

NEXT CLASS

• tommorrow: project – present your salad
• Friday (NOT THURSDAY – CHANGE OF TIME!): last lecture on sanitation + review

ANNOUNCEMENT

• Thursday June 5th class moved to Friday 6th at 11:15; room 19-602!
• FINAL EXAM is on June 10th at 9am in building 15; room 15-504

Principles of Cooking (lecture 211-211)

211-211 Gastronomy lecture (make-up class); Thursday May 29; room next to Sky Lounge
SUMMARY

• the components of our food: [1] water; [2] proteins; [3] starches; [4] fats
• what happens to these 4 components when they are heated: water evaporates; proteins coagulates; starches caramelize; and fats melts
• cooking methods can be categorized into 3 groups: [1] dry-heat cooking using air or fat (e.g. frying, grilling, broiling, baking, roasting); [2] moist-heat cooking using water or steam (e.g. boiling, poaching, simmering, steaming); and [3] combination cooking method using a combination of dry-heat and moist-heat cooking methods (e.g. braising and stewing); the teacher demonstrated caramelization by melting some sugar in a pan, and also coagulation by making a simple bechamel sauce
• various heat transfer include: [1] conduction, [2] convection and [3] radiation

EQUIPMENT & PREPARATION
U-shape table and chairs
white board on wheels
1 workstation with gas stove and pan with spatula (butter; sugar; water flour)

NEXT
Nutrition
DON’T FORGET
Term project: prepare an original salad recipe to be presented on June 4.

cooking Eggs Benedict (Gastronomy Lab)

211-211 Gastronomy LAB; Wednesday, May 28 at 11:15; room next to Sky Lounge

SUMMARY

• attendance (everyone was in full chef uniform – congratulations!)
• Ajarn Martin demonstrated how to preprare Egg Benedict
• grill split muffins
• griddle canadian bacon
• poach eggs
• prepare sauce hollandaise (au bain-marie)
• present nicely on plate: muffin, a slice of bacon, spinach, poached egg, sauce hollandaise on top
• students repeated the entire recipe succesfully (poaching teh egg and making the sauce was the most difficult)

EQUIPMENT, UTENSILS AND BUDGET

1. 6 work stations
2. 2 gas stove
3. 1 griddle
4. 1 electric stove
5. 6 cutting board; 6 nkives; 6 whisks; 6 plates; 6 bowls; 6 sugar pots; 6 salt pots
6. budget of 1,000 B for about 30 students (muffins, 35 B pack of 4; Canadian Bacon, 35 B/100g; I used 22g-slice of bacon; frozen spinach, 59 B/500g-pack; butter, 75 B/227g)

NEXT

• lecture tomorrow, Thursday May 29, on principles of cooking

organizing the kitchen

211-211 Gastronomy lecture; room 19-602; Tuesday May 27, 2008

summary

1. kitchen must be organized in order to be efficient and safe
2. layout: the kitchen is divided into areas, called work stations, for each specific task; similar work stations are grouped together into work sections, such as the hot-foods section
3. equipment and utensils: pots, pans, colander, fridge, freezer, deep-fryer, gas range, mixer, etc.
4. staples: foods that are used everyday in the kitchen and that must always be on stock, such as salt, sugar, oils, spices, etc.

announcements

1. make-up classes on May 29 and June 5 at 11:15
2. project presentation on June 4: prepare an original salad + write the recipe on paper; you will be evaluate on [1] presentation (must look good); [2] taste; [3] freshness; and [4] originality
3. review on June 5

on stand-by for ATTA seminar attendees

211-211 Gastronomy LAB; Sky Lounge; 11:15-13:45

• change of program today: no Eggs Benedict but service for ATTA delegates
• Ajarn Martin has kept students who had full uniform for service today
• the other students must come tommorrow at the 11:15 make-up class for service again, in full uniform (hair net; black skirt; black shoes; whiite shirt; necktie or bowtie)
• make-up class tommorrow (for April 29 cancelled class)

CORRECTION for 211-211 Gastronomy term project

The project for Gastronomy class is not about Thai herbs, but is creating an original recipe of a salad, as announced at the beginning of the semester.  Thus cancel the Thai herbs project.  I forgot that I already gave you a term project.  If you have any questions, leave a comment below or e-mail me.

Thailand – a paradise for gastronomy students

211-211 Gastronomy lecture; May 20, 2008; room 19-602 (attendance: 25)

Summary

1. Thailand produces food in great quantity and variety due to [1] a lot of cultivable space; [2] a good climate; [3] high quality strains of agricultural products; and [4] more recently use of technology.
2. Thailand major crops include: rice (50% of farm holding are paddy lands); tapioca, cassava; rubber; maize; sugar-cane; mung-beans; etc.  Fruits grown in Thailand include bananas; pineapple; guavas; coconuts; rambutan; longan; mangosteen; mangos; jujube; etc. It is important to know the harvest season of fruits in Thailand, since that is when they are cheapest and of best quality.
3. Thailand livestock includes: cattle (buffalo; ox; cows; pigs); poultry (chicken; duck)

Assignments

1. Find a photo + the Thai name for the following crops: cassava; tapioca; sugar-cane; mung-bean; soya bean; castor seed; peanuts. Homework is due next Tuesday and can be made in groups of 4 to 5 students. Send your work in Ms Word or Ms PowerPoint format to edwinrwm@gmail.com.
2. Write a report on Thai herbs and present it on June 4, 2008.  The report should simply list 10 Thai herbs of your choice, showing its name in English and in Thai, along with a photo and its use in local cuisine (cooking) + 1 recipe.  Prepare [1] a written report + [2] a visual presentation such as transparencies or PowerPoint slides.

Next

Tomorrow lab: eggs Benedict… please bring your chef uniform, wear your long hair inside the hat (hygiene rule)!

Waldorf salad: the making!

211-211 Gastronomy lab: preparing a Waldorf salad

• attendance: 27 (most of the students are in uniform – excellent!)
• setting up of 6 work tables with all the ingredients and utensils: 1 for the instructor and 5 for the students
• Ajarn Martin demonstrates how to prepare the Waldorf salad.  The ingredients are: apples; celery; grapes; cashew nuts; mayonnaise and lemon
• students prepare the salad in groups and present it nicely on the plate
• clearing of the tables

VOCABULARY TO REMEMBER: apple; celery; grape; mayonnaise; cashew nut; knife; cutting board; peel; to peel; to dice; dice

NEXT: bakery lab on Tuesday May 20 at 8:30am + lecture at 11:15am

GOOD JOB EVERYONE!

farming – the 1st step in feeding man

211-211 Gastronomy lecture of Tuesday May 13; room 19-602

Chapter 3 – Producing food:

1. reading of a few paragraphs and explanation of what farming is and its importance to humanity
2. watching videos: [1] about the vineyard in Tuscany, Italy + [2] about why farming matters (England)
3. vocabulary to remember: farm; farming; dairy; orchard; vineyard; cattle; to breed; to harvest; fish; pig; beef; chicken; shrimp; seafood; crab; fruit; vegetable; egg; grape; wine; crops; barley; oat; commodity; livestock

tomorrow: lab – making Waldorf salad (8th floor); next class will discuss the food produced in Thailand

NOTE: homework 1 received today can still earn full mark

“We are out of Waldorf…”

211-211 Gastronomy class of May 7, 2008 in room 19-602 (attendance: 26)

After watching the video extract from Fawlty Towers, gastronomy students know that it is not possible to “be out of Waldorf” since the Waldorf is a hotel in New York City, and not a salad ingredient.

After watching the video and having a short break, we have completed the handouts of chapter 2, reading the stories of the pizza, croissant, potatoes, tomatoes, and bananas.  Vocabulary to remember and know: peasant; tomato; dough; flour; yeast; pastry; cheese; lettuce; mushroom; beef; olive; wine; brandy; ingredient; peach.

HOMEWORK: find the recipe + 1 photo for beef stroganoff; beef wellington; caesar salad; chicken marengo; eggs benedict; and waldorf salad.  Please e-mail to Ajarn Martin by next Wednesday, May 14 (edwin.m@siamu.ac.th).

TERM PROJECT: invent/create your own original recipe for a salad with whatever ingredients you want; 4-person group; to be presented on Tuesday 3 June; 10 points; the best salad voted by the jury will be entitled to name the salad and put it on the menu of Sky Lounge.

origins of common international dishes

211-211 Gastronomy class of Tuesday May 6, 2008. Attendance: 25. Classroom: 19-1001.

All handouts and the course syllabus are available online: http://groups.yahoo.com/group/siam_university_inter_hotel/ > Files > 211-211 Gastronomy. You need to be a member of the forum and log in in order to download a file.  Membership is free.

Today we have read Chapter 2, from Beef Stroganoff to Waldorf salad.  We found out that it is useful to know some French for this course, as many French words are used in Gastronomy, such as Hollandaise sauce and Maitre d’hotel.  On the right: picture of Egg Benedict (yummy!!!).

Tomorrow, we will finish chapter 2 + watch a video: Fawlty Towers, Waldorf Salad episode.

Announcement: Dr. Bongkosh has added a bakery lab on Tuesday morning at 8:30 in kitchen 19-803.  No time conflict with Intensive English, since Ajarn James has cancelled the class on Tuesday morning.  Therefore you have Gastronomy class on Tuesday 8:30-11:00 in the kitchen + 11:15-13:45 in kitchen/classroom 19-1002 + Wednesday 11:15-13:45 in classroom 19-1002.

211-211 Gastronomy introduction class

first gastronomy class… introduction to the course… final exam only 30 points… exams will be in multiple choice format… what is gastronomy?  relates to food and culture… factors influencing food and dishes in different part of the world include climate; economy; religion and culture or even technology… the course will discuss every steps in the process of feeding humans, such as food production, food preparation, and food consumption (eating)… it will also discuss some famous dishes (e.g. pizza, som tam, etc.) and commonly used ingredients (e.g. onions, potatoes, etc.) and their origins