TAILIEUCHUNG - Lecture Modern buffet presentation - Chapter 8: Meat, poultry, fish, and seafood

After studying this chapter you will be able to understand: Identify uses for different meat, poultry, fish and seafood, and recipes on a buffet; adjust the recipes as necessary when scaling 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. | Chapter 8 Meat, Poultry, Fish, and Seafood Learning Objectives Identify uses for different meat, poultry, fish and seafood, and recipes on a buffet. Adjust the recipes as necessary when scaling 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 Grind dried porcini mushrooms in a spice grinder until they are reduced to fine dust. Sift the dust through a fine-mesh strainer. Porcini Mushroom Powder Recipes The following are recipes from Chapter 8 that would be well-suited for a Mediterranean-themed buffet: Barolo-Braised Short Ribs Chicken Milanese Rosemary-Sage Grilled Chicken Tuscan Braised Pork Shanks Sweet Italian Sausage, Spinach, and Mozzarella Stuffing Lemon-Horseradish-Dill Crusted Salmon Pan-Roasted Mediterranean Red Snapper Shrimp and Scallops Skewers in a Dill-Dijon .

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