TAILIEUCHUNG - Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 18

In this chapter, the learning objectives are: Explain why attractive food presentation is important; serve food that is attractively arranged on the plate or platter, with proper balance of color, shape, and texture; identify common terms from classical garniture that are still in general use today;. | Buffets and Food Bars 18 Chapter Copyright © 2018 by John Wiley & Sons, Inc. All Rights Reserved Buffets and Food Bars Before Studying this chapter, you should already: Have read Chapters 1 through 17 of this text and thoroughly understand the fundamentals of garde manger work. Have a sound understanding of food service mathematics and be proficient at recipe costing. Chapter Pre-Requisites 18 Chapter Copyright © 2018 by John Wiley & Sons, Inc. All Rights Reserved Buffets and Food Bars After reading this chapter, you should be able to: Plan a successful garde manger buffet menu. Use backwards planning to write food preparation lists for buffet work. Calculate food quantities for buffets. Determine the per-person food cost of a buffet menu and price the menu according to an established food cost percentage. Chapter Objectives 18 Chapter Copyright © 2018 by John Wiley & Sons, Inc. All Rights Reserved Buffets and Food Bars After reading this chapter, you should be able to: .

• 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