tailieunhanh - Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 12

In this chapter, the learning objectives are: Describe the factors that influence texture, flavor, color, and nutritional changes when cooking vegetables; cook vegetables to their proper doneness; judge quality in cooked vegetables, based on color, appearance, texture, flavor, seasonings, and appropriateness of combination with sauces or other vegetables;. | Sausages 12 Chapter Copyright © 2012 by John Wiley & Sons, Inc. All Rights Reserved Sausages Before Studying this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Have read Chapter 11, “Cured and Smoked Foods,” and have achieved a thorough understanding of salt curing (p. 410) and nitrite/nitrate curing mixes (p. 412). Be able to identify primal meat cuts and have mastered basic meat fabrication Chapter Pre-Requisites 12 Chapter Copyright © 2012 by John Wiley & Sons, Inc. All Rights Reserved Sausages After reading this chapter, you should be able to: List and describe the four basic types of ground meat sausages and the two basic types of emulsified sausages. Correctly and safely use meat grinders, planetary mixers, food processors, and sausage stuffers. Prepare sausage products according to food safety guidelines. Successfully prepare ground meat forcemeats and puréed forcemeats. Use various . | Sausages 12 Chapter Copyright © 2012 by John Wiley & Sons, Inc. All Rights Reserved Sausages Before Studying this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Have read Chapter 11, “Cured and Smoked Foods,” and have achieved a thorough understanding of salt curing (p. 410) and nitrite/nitrate curing mixes (p. 412). Be able to identify primal meat cuts and have mastered basic meat fabrication Chapter Pre-Requisites 12 Chapter Copyright © 2012 by John Wiley & Sons, Inc. All Rights Reserved Sausages After reading this chapter, you should be able to: List and describe the four basic types of ground meat sausages and the two basic types of emulsified sausages. Correctly and safely use meat grinders, planetary mixers, food processors, and sausage stuffers. Prepare sausage products according to food safety guidelines. Successfully prepare ground meat forcemeats and puréed forcemeats. Use various types of natural and manufactured casings to prepare encased sausages. Finish sausages by poaching and hot-smoking, cold-smoking, and drying. Chapter Objectives 12 Chapter Copyright © 2012 by John Wiley & Sons, Inc. All Rights Reserved Sausages The term sausage refers to a mixture of seasoned ground meat and fat. Once prepared, this mixture can be further processed into many products of varying form, shape, and production method. Understanding Sausages 12 Chapter Copyright © 2012 by John Wiley & Sons, Inc. All Rights Reserved Sausages At its most basic level, sausage is a simple product. A sausage has only three basic elements: The Forcemeat The Casing The Internal Garnish The Anatomy of a Sausage 12 Chapter Copyright © 2012 by John Wiley & Sons, Inc. All Rights Reserved Sausages The Forcemeat Sausage is a mixture of highly seasoned ground meat and fat specially combined to create protein development and emulsification. Such a mixture is called a forcemeat, whether used for .

• 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