TAILIEUCHUNG - Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 17

In this chapter, the learning objectives are: 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,. | Condiments, Embellishments, and Décor 17 Chapter Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved Before Studying this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Be proficient at rolling out and making up pastry products. Have mastered basic aspic techniques. Chapter Pre-Requisites 17 Chapter Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved Condiments, Embellishments, and Décor After reading this chapter, you should be able to: Prepare ketchups, mustards, pickles, relishes, chutneys, and other condiments, and use them to complement a range of foods. Prepare handmade crackers, chips, croûtons, and pastry cases for garde manger applications. Make aspic garnishes and décor items. Be proficient at basic fruit and vegetable carving. Prepare savory ices and foams. Be proficient at basic plate painting. Create a simple ice sculpture. Chapter Objectives 17 Chapter .

• 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