TAILIEUCHUNG - Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 10

This chapter explain the differences between light meat and dark meat, and describe how these differences affect cooking; describe four techniques that help keep chicken or turkey breast moist while roasting; define the following terms used to classify poultry: kind, class, and style;. | Cold Hors d’Oeuvres 10 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Hors d’Oeuvres Before reading this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Be proficient in preparing the cold meats, cold seafood, cold vegetables, and complex salads that are components of many hors d’oeuvres. Chapter Pre-Requisites 10 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Hors d’Oeuvres After reading this chapter, you should be able to: List the six requirements for successful hors d’oeuvres. Identify foods frequently used for hors d’oeuvre preparations. List and describe the five basic construction types of hors d’oeuvres. Prepare a variety of cold hors d’oeuvres. List and explain the four elements of hors d’oeuvre tray design. Present hors d’oeuvres attractively on various types of serviceware. Chapter Objectives 10 Chapter Copyright © 2011 by .

• Ẩm thực
• Professional garde manger
• Cold food preparation
• Professional cooking
• Professional baking
• Professional working chefs
• The cold kitchen
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Cold foods
• Garde manger