tailieunhanh - Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 10

This chapter explain the differences between light meat and dark meat, and describe how these differences affect cooking; describe four techniques that help keep chicken or turkey breast moist while roasting; define the following terms used to classify poultry: kind, class, and style;. | Cold Hors d’Oeuvres 10 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Hors d’Oeuvres Before reading this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Be proficient in preparing the cold meats, cold seafood, cold vegetables, and complex salads that are components of many hors d’oeuvres. Chapter Pre-Requisites 10 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Hors d’Oeuvres After reading this chapter, you should be able to: List the six requirements for successful hors d’oeuvres. Identify foods frequently used for hors d’oeuvre preparations. List and describe the five basic construction types of hors d’oeuvres. Prepare a variety of cold hors d’oeuvres. List and explain the four elements of hors d’oeuvre tray design. Present hors d’oeuvres attractively on various types of serviceware. Chapter Objectives 10 Chapter Copyright © 2011 by . | Cold Hors d’Oeuvres 10 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Hors d’Oeuvres Before reading this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Be proficient in preparing the cold meats, cold seafood, cold vegetables, and complex salads that are components of many hors d’oeuvres. Chapter Pre-Requisites 10 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Hors d’Oeuvres After reading this chapter, you should be able to: List the six requirements for successful hors d’oeuvres. Identify foods frequently used for hors d’oeuvre preparations. List and describe the five basic construction types of hors d’oeuvres. Prepare a variety of cold hors d’oeuvres. List and explain the four elements of hors d’oeuvre tray design. Present hors d’oeuvres attractively on various types of serviceware. Chapter Objectives 10 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Hors d’Oeuvres An hors d’oeuvre is a small, attractive piece of savory food meant to be picked up and eaten with the fingers. For this reason, hors d’oeuvres are often called finger foods, and are usually served on trays or platters rather than on individual plates. Primarily served at cocktail parties or receptions, they may also be offered at a dinner party before the guests are seated at the table. Understanding Hors d’Oeuvres 10 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Hors d’Oeuvres Two types of service are used for hors d’oeuvres: Butler service: trays of hors d’oeuvres are carried from person to person by servers. Hors d’oeuvres served in this manner are also called passed hors d’oeuvres Buffet service: trays of hors d’oeuvres are placed on one or more tables. Hors d’oeuvres served in this manner are also called stationary hors d’oeuvres. Understanding Hors d’Oeuvres 10 Chapter Copyright ©