TAILIEUCHUNG - Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 9

In this chapter, the learning objectives are: Describe the composition and structure of meat and explain how they relate to meat selection and cooking methods, explain the use of the federal meat inspection and grading system in selecting and purchasing meats, explain the effect that aging has on meat and identify the two primary aging methods,. | Garde Manger Sandwiches 9 Chapter Copyright © 9011 by John Wiley & Sons, Inc. All Rights Reserved Garde Manger Sandwiches Before reading this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Have mastered the preparation of bound protein salads covered in Chapter 5. Have mastered the preparation of cold meats and poultry covered in Chapter 7. Know basic sanitation procedures for products served raw. Know state and local regulations for foodservice glove use. Chapter Pre-Requisites 9 Chapter Copyright © 9011 by John Wiley & Sons, Inc. All Rights Reserved Garde Manger Sandwiches After reading this chapter, you should be able to: Name the four elements of a basic sandwich, and explain the functions of each. List and describe the six basic sandwich construction types, and explain the principles of sandwich construction. Properly use the tools and equipment found in a modern sandwich station. Become .

• 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