TAILIEUCHUNG - Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 11

In this chapter, the learning objectives are: Cook poultry by roasting and baking; cook poultry by broiling and grilling; cook poultry by sautéing, panfrying, and deep-frying; cook poultry by simmering and poaching;. | Cured and Smoked Foods 11 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cured and Smoked Foods Before Studying this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Know how to accurately scale up and scale down recipe formula amounts. Know how to accurately weigh ingredients using both a spring scale and a digital scale. Be able to correctly fabricate various cuts of meat, poultry, and seafood. Be able to create and maintain accurate records of the times and temperatures involved in food production. Chapter Pre-Requisites 11 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cured and Smoked Foods After reading this chapter, you should be able to: Explain the scientific principles involved in curing foods. Prepare the two basic types of curing compounds, and use nitrite/nitrate curing mixes safely and effectively. Identify appropriate meats, .

• 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