TAILIEUCHUNG - Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 5

In this chapter, the learning objectives are: How do we construct a menu that builds sales by offering the best choices to the customer and that also promotes efficiency and productivity? How do we read and understand recipes? How do we measure ingredients and portions, convert recipes to different yields, and calculate food cost with the aid of written recipes? | Complex Salads 5 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Complex Salads Before reading this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Know how to perform basic meat, poultry, and seafood preparation and cooking methods. Chapter Pre-Requisites 5 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Complex Salads After reading this chapter, you should be able to: Explain the difference between simple salads and complex salads. Prepare each type of complex salad presented in this chapter in accordance with food safety practices. Plate arranged salads in the bedded, mounded, flat, molded, and stacked presentation styles. Use specialized garde manger tools to prepare contemporary arranged salads. Create your own signature complex salads following the guidelines given in the chapter. Chapter Objectives 5 Chapter Copyright © 2011 by John Wiley &

• 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