TAILIEUCHUNG - Lecture Professional cooking (7/E): Chapter 27 - Gisslen

Chapter 27 - Pâtés, terrines, and other cold foods. After reading the material in this chapter, you should be able to: Prepare and use aspic jellies, prepare and use classic chaud-froid and mayonnaise chaud-froid, prepare livers for use in forcemeats, prepare basic meat and poultry forcemeats,. | Chapter 27 Pâtés, Terrines, and Other Cold Foods Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved The Handling and Service of Cold Dishes It is particularly important to follow all the rules of safe food handling. Make sure tools, containers, and work surfaces are clean and sanitary. Keep ingredients refrigerated when they are not being worked on. Keep the finished product refrigerated until service time. Always observe the four-hour rule. Sanitation and Storage The Handling and Service of Cold Dishes Attractive plating or presentation of foods is always important. Cold foods must rely more completely on visual impact to make their first impression. Arrangements should be kept neat, but this does not mean they must always be symmetrical or regular. A deliberate casualness in the arrangement can be appetizing. Presentation The Handling and Service of Cold Dishes Slice items carefully and plate each slice with the best side up. “Keep it simple” is a .

• Ẩm thực
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Cold foods
• Garde manger
• Basic cooking principles
• Cooking times
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen