tailieunhanh - Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 13

In this chapter, the learning objectives are: Explain how the cooking qualities of fish are affected by its lack of connective tissue, determine doneness in cooked fish, demonstrate the appropriate cooking methods for fat and lean fish, list seven basic market forms of fish,. | 13 Chapter Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Pâtés, Terrines, and Charcuterie Specialties Pâtés, Terrines, and Charcuterie Specialties Before Studying this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Know basic meat and poultry cuts, and be proficient at fabricating them. Be familiar with various spices, and know how to toast and grind whole spices. Be proficient at clarifying stock. Chapter Pre-Requisites 13 Chapter Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Before Studying this chapter, you should already: Have read Chapter 11, “Cured and Smoked Foods,” and understand the use of curing mixtures. Have read Chapter 12, “Sausages,” know the various types of pork fat, and be proficient at preparing standard-grind forcemeats. Know how to work with gelatin if you will be preparing pâtés en croûte, or have read ahead to Chapter 16, “Aspic and . | 13 Chapter Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Pâtés, Terrines, and Charcuterie Specialties Pâtés, Terrines, and Charcuterie Specialties Before Studying this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Know basic meat and poultry cuts, and be proficient at fabricating them. Be familiar with various spices, and know how to toast and grind whole spices. Be proficient at clarifying stock. Chapter Pre-Requisites 13 Chapter Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Before Studying this chapter, you should already: Have read Chapter 11, “Cured and Smoked Foods,” and understand the use of curing mixtures. Have read Chapter 12, “Sausages,” know the various types of pork fat, and be proficient at preparing standard-grind forcemeats. Know how to work with gelatin if you will be preparing pâtés en croûte, or have read ahead to Chapter 16, “Aspic and Chaud-Froid,” pages 632-635. Chapter Pre-Requisites 13 Chapter Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Pâtés, Terrines, and Charcuterie Specialties After reading this chapter, you should be able to: List and describe the five basic types of pâté. List and describe the four elements of pâté construction. Identify and safely use the proper equipment for pâté production. Prepare pâté forcemeats. Correctly assemble various types of pâté. Cook pâté products to the proper internal doneness and finish them appropriately according to type. Prepare complementary sauces, condiments, and accompaniments for pâtés. Present finished pâté products for both plated service and platter service. Chapter Objectives 13 Chapter Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Pâtés, Terrines, and Charcuterie Specialties Pâté A pâté is a forcemeat baked in a pastry crust and usually served cold—this technical, culinary definition is the one generally accepted among