tailieunhanh - Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 11

In this chapter, the learning objectives are: Cook poultry by roasting and baking; cook poultry by broiling and grilling; cook poultry by sautéing, panfrying, and deep-frying; cook poultry by simmering and poaching;. | Cured and Smoked Foods 11 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cured and Smoked Foods Before Studying this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Know how to accurately scale up and scale down recipe formula amounts. Know how to accurately weigh ingredients using both a spring scale and a digital scale. Be able to correctly fabricate various cuts of meat, poultry, and seafood. Be able to create and maintain accurate records of the times and temperatures involved in food production. Chapter Pre-Requisites 11 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cured and Smoked Foods After reading this chapter, you should be able to: Explain the scientific principles involved in curing foods. Prepare the two basic types of curing compounds, and use nitrite/nitrate curing mixes safely and effectively. Identify appropriate meats, . | Cured and Smoked Foods 11 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cured and Smoked Foods Before Studying this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Know how to accurately scale up and scale down recipe formula amounts. Know how to accurately weigh ingredients using both a spring scale and a digital scale. Be able to correctly fabricate various cuts of meat, poultry, and seafood. Be able to create and maintain accurate records of the times and temperatures involved in food production. Chapter Pre-Requisites 11 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cured and Smoked Foods After reading this chapter, you should be able to: Explain the scientific principles involved in curing foods. Prepare the two basic types of curing compounds, and use nitrite/nitrate curing mixes safely and effectively. Identify appropriate meats, poultry, and seafood for curing, and choose the most appropriate curing compounds for each. Use both the dry cure and brine cure methods to cure meats, poultry, and seafood. Chapter Objectives 11 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cured and Smoked Foods After reading this chapter, you should be able to: Describe the results when wood smoke is applied to cured foods. Explain the science of smoking. Select smoking equipment appropriate for your operation’s product list, sales volume, and budget. Prepare smoked products by both the hot smoking and cold smoking methods. Prepare various types of confit and other traditional and modern foods sealed in fat. Chapter Objectives 11 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cured and Smoked Foods How Curing Works To cure: to treat a food with salt to make less hospitable to bacteria, molds, and other harmful microorganisms that cause spoilage. Virtually all foods, including .

• 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