“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.

IHT305 F&B Control introduction lab

first lab of IHT305 Food and Beverage Control… 10/29 attendance… we met in room next to sky lounge (8th floor)… introduction… 5 steps in food cost control: purchasing; storing; preparing; serving; pricing & accounting…

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