tailieunhanh - Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 15

In this chapter, the learning objectives are: Identify and describe five different salad types, and select appropriate recipes for use as an appetizer, accompaniment, main course, separate course, or dessert salad; identify a dozen popular salad greens; list six categories of other salad ingredients, and recognize several examples from each category; judge the quality of fruits and complete the pre-preparation procedures for fruit;. | Mousselines 15 Chapter Copyright © 2015 by John Wiley & Sons, Inc. All Rights Reserved Mousselines Before Studying this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Be proficient in fabricating meats, poultry, and seafood. Have read Chapter 12, “Sausages,” understand the principles behind meat emulsions, and be proficient at preparing forcemeats. Have read Chapter 13, “Pâtés and Terrines,” and be proficient at assembling and baking forcemeats. Chapter Pre-Requisites 15 Chapter Copyright © 2015 by John Wiley & Sons, Inc. All Rights Reserved Mousselines After reading this chapter, you should be able to: List the primary ingredients in mousselines and explain their functions. Select proper meat, poultry, and seafood items for use in mousselines. Prepare and cook mousselines. Serve cold mousseline items correctly, and select appropriate sauces and garnishes for them. Chapter Objectives 15 Chapter | Mousselines 15 Chapter Copyright © 2015 by John Wiley & Sons, Inc. All Rights Reserved Mousselines Before Studying this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Be proficient in fabricating meats, poultry, and seafood. Have read Chapter 12, “Sausages,” understand the principles behind meat emulsions, and be proficient at preparing forcemeats. Have read Chapter 13, “Pâtés and Terrines,” and be proficient at assembling and baking forcemeats. Chapter Pre-Requisites 15 Chapter Copyright © 2015 by John Wiley & Sons, Inc. All Rights Reserved Mousselines After reading this chapter, you should be able to: List the primary ingredients in mousselines and explain their functions. Select proper meat, poultry, and seafood items for use in mousselines. Prepare and cook mousselines. Serve cold mousseline items correctly, and select appropriate sauces and garnishes for them. Chapter Objectives 15 Chapter Copyright © 2015 by John Wiley & Sons, Inc. All Rights Reserved Mousselines The Mousseline Emulsion The structure of a mousseline depends on two interconnected processes: emulsion and protein coagulation. The preparation of a mousseline begins with creating a meat emulsion, which is a mixture of fat and a water-based liquid. In the emulsion of a mousseline forcemeat most of the fat is derived from the fat content of the heavy cream. To make a successful mousseline forcemeat, the ingredients must be very cold. This is to the milk fat from separating out of the cream and to prevent certain meat proteins from breaking down too quickly. Understanding Mousseline Forcemeats 15 Chapter Copyright © 2015 by John Wiley & Sons, Inc. All Rights Reserved Mousselines Protein Coagulation Two types of protein coagulation form the structure of a mousseline. Although it begins as an emulsion, a mousseline forcemeat is primarily held together, or bound, by the process of protein coagulation. The

• 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