TAILIEUCHUNG - Lecture Professional cooking (6/e): Chapter 27 - Wayne Gisslen

Chapter 27 - Pâtés, terrines, and other cold foods. After reading the material in this chapter, you should be able to: Prepare and use aspic jellies, prepare and use classic chaud-froid and mayonnaise chaud-froid, prepare livers for use in forcemeats, prepare basic meat and poultry forcemeats,. | Chapter 27 Pâtés, Terrines, and Other Cold Foods Chapter Objectives 1. Prepare and use aspic jellies. 2. Prepare and use classic chaud-froid and mayonnaise chaud-froid. 3. Prepare livers for use in forcemeats. 4. Prepare basic meat and poultry forcemeats. 5. Prepare pâtés and terrines using basic forcemeats. 6. Prepare galantines. 7. Prepare mousseline forcemeats and make terrines based on them. 8. Prepare specialty terrines and other molded dishes based on aspics and mousses. 9. Handle raw foie gras and prepare foie gras terrines. 10. Prepare baked liver terrines. 11. Prepare rillettes. The Garde Manger The techniques and procedures belong to the culinary department known as the garde manger, which means “larder” or “food storage place” This is an art form of cold food decoration, platter design and presentation, and planning buffets Sanitation and Storage Cold foods present special sanitation problems Food has been handled, cooked, plated, and returned to the refrigerator, .

• Du lịch
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Cold foods
• Garde manger
• Basic cooking principles
• Cooking times
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen