TAILIEUCHUNG - Lecture Modern buffet presentation - Chapter 6: Soups, salads, and vegetables

After studying this chapter you will be able to understand: Identify uses for different soup, salad, and vegetable recipes on a buffet; adjust the recipes as necessary when scale them up or down for different events; use the information provided in chapters 1 through 4 to develop buffet menus using the recipes in the chapter. | Chapter 6 Soups, Salads, and Vegetables Learning Objectives Identify uses for different soup, salad, and vegetable recipes on a buffet. Adjust the recipes as necessary when scale them up or down for different events. Use the information provided in chapters 1 through 4 to develop buffet menus using the recipes in the chapter. Understand how to properly balance recipes in terms of flavors, textures, and temperatures. 1 Methods and Tips Place the mushrooms in a large bowl. Steep in hot stock for 20 minutes. Vigorously agitate after 10 minutes so the sediment on them falls to the bottom of the bowl. Lift the mushrooms out of the stock and coarsely chop. Strain the mushroom stock through a fine strainer lined with a coffee filter. Reconstituting Dried Mushrooms Methods and Tips (cont’d) Position a rack in the bottom third of a 450°F/232°C oven. Place the vegetables on a sheet pan in single layer, keeping each particular vegetable type together. Roast in the oven until tender and slightly

• Ẩm thực
• Modern buffet presentation
• Lecture Modern buffet presentation
• Modern buffet
• The restaurant industry
• Buffet recipes
• Reconstituting dried mushrooms
• Modern buffet style
• Waste management
• Buffet stations
• Practice makes perfect
• Executing the buffet
• Equipment for hot holding
• Client meeting
• Mise en place
• Hors d’oeuvre
• Cocktail party menu
• Porcini mushroom powder
• Saffron risotto
• Juicing lemons
• Zesting citrus
• Roasting peppers