tailieunhanh - Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 14

In this chapter, the learning objectives are: Describe the main types of vegetarian diets; describe complementary proteins and describe how to include them in the diet; list three nutrients other than proteins that non-vegetarians get mostly from animal products, and describe how vegetarians can include these nutrients in their diets;. | Cheese and Other Dairy Products 14 Chapter Copyright © 2014 by John Wiley & Sons, Inc. All Rights Reserved Cheese and Other Dairy Products Before Studying this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Have a sound knowledge of sanitation procedures, especially as related to protein foods. Know how to calibrate and use an instant-read or probe thermometer. Chapter Pre-Requisites 14 Chapter Copyright © 2014 by John Wiley & Sons, Inc. All Rights Reserved Cheese and Other Dairy Products After reading this chapter, you should be able to: Select fresh milks and creams according to their milk-fat content, and make knowledgeable decisions when substituting one for another. Prepare whipped butter and compound butters. Explain the process of fermentation as it applies to fermented dairy products. Use commercial fermented dairy products in various cold preparations. Produce fermented dairy products | Cheese and Other Dairy Products 14 Chapter Copyright © 2014 by John Wiley & Sons, Inc. All Rights Reserved Cheese and Other Dairy Products Before Studying this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Have a sound knowledge of sanitation procedures, especially as related to protein foods. Know how to calibrate and use an instant-read or probe thermometer. Chapter Pre-Requisites 14 Chapter Copyright © 2014 by John Wiley & Sons, Inc. All Rights Reserved Cheese and Other Dairy Products After reading this chapter, you should be able to: Select fresh milks and creams according to their milk-fat content, and make knowledgeable decisions when substituting one for another. Prepare whipped butter and compound butters. Explain the process of fermentation as it applies to fermented dairy products. Use commercial fermented dairy products in various cold preparations. Produce fermented dairy products in-house. Chapter Objectives 14 Chapter Copyright © 2014 by John Wiley & Sons, Inc. All Rights Reserved Cheese and Other Dairy Products After reading this chapter, you should be able to: List and explain the five steps in the cheese-making process. Produce fresh cheeses in-house. Correctly store and handle various types of cheese. Prepare attractive, well balanced cheese platters and cheese boards. Develop a cheese menu for a restaurant or catering operation. Chapter Objectives 14 Chapter Copyright © 2014 by John Wiley & Sons, Inc. All Rights Reserved Cheese and Other Dairy Products Dairy products are foods made from milk. Dairy products that have not been changed by beneficial microorganisms are called fresh dairy products. Fresh Dairy Products 14 Chapter Copyright © 2014 by John Wiley & Sons, Inc. All Rights Reserved Cheese and Other Dairy Products Milk Milk is a nutritious fluid produced by female mammals in order to feed their newborn offspring. The milk of goats and .

• 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