TAILIEUCHUNG - Lecture Modern buffet presentation - Chapter 10: Sauces, salsas, relishes, and vinaigrettes

After studying this chapter you will be able to understand: Identify uses for different sauce, salsa, relish, and vinaigrette recipes on a buffet; adjust the recipes as necessary when scaling them up or down for different events; understand how to properly balance recipes in terms of flavors, textures, and temperatures;. | Chapter 10 Sauces, Salsas, Relishes, and Vinaigrettes Learning Objectives Identify uses for different sauce, salsa, relish, and vinaigrette recipes on a buffet. Adjust the recipes as necessary when scaling them up or down for different events. Understand how to properly balance recipes in terms of flavors, textures, and temperatures. Explain how to best pair these recipes with dishes featured on a buffet. 1 Methods and Tips Place the pepper over an open gas flame, or under the broiler, turning occasionally about every 45 seconds evenly charred. Immediately place the pepper into a large bowl and cover to steam at room temperature for 15 minutes. Remove the charred skin, seeds, and ribs. Cut the pepper as desired. Immediately store wrapped in the refrigerator. The pepper can be prepared 3 days in advance. Roasting Peppers Methods and Tips (cont’d) Grind dried porcini mushrooms in a spice grinder until they are reduced to fine dust. Sift the dust through a fine-mesh strainer. Porcini .

• Ẩm thực
• Modern buffet presentation
• Lecture Modern buffet presentation
• Modern buffet
• The restaurant industry
• Roasting peppers
• Porcini mushroom powder
• 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
• Saffron risotto
• Juicing lemons
• Zesting citrus