TAILIEUCHUNG - Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 13

In this chapter, the learning objectives are: Explain how the cooking qualities of fish are affected by its lack of connective tissue, determine doneness in cooked fish, demonstrate the appropriate cooking methods for fat and lean fish, list seven basic market forms of fish,. | 13 Chapter Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Pâtés, Terrines, and Charcuterie Specialties Pâtés, Terrines, and Charcuterie Specialties Before Studying this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Know basic meat and poultry cuts, and be proficient at fabricating them. Be familiar with various spices, and know how to toast and grind whole spices. Be proficient at clarifying stock. Chapter Pre-Requisites 13 Chapter Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Before Studying this chapter, you should already: Have read Chapter 11, “Cured and Smoked Foods,” and understand the use of curing mixtures. Have read Chapter 12, “Sausages,” know the various types of pork fat, and be proficient at preparing standard-grind forcemeats. Know how to work with gelatin if you will be preparing pâtés en croûte, or have read ahead to Chapter 16, “Aspic and .

• 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