tailieunhanh - Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 16

In this chapter, the learning objectives are: Describe the composition of eggs and the major differences among grades; store eggs properly; list the key differences between waffle batter and pancake batter, and prepare each;. | Aspic and Chaud-Froid 16 Chapter Copyright © 2016 by John Wiley & Sons, Inc. All Rights Reserved Aspic and Chaud-Froid 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 6, “Cold Seafood,” and Chapter 7, “Cold Meats,” and know how to prepare these foods for cold service. Be proficient at preparing and clarifying stock. Be proficient at preparing velouté and demi-glace sauce. Chapter Pre-Requisites 16 Chapter Copyright © 2016 by John Wiley & Sons, Inc. All Rights Reserved Aspic and Chaud-Froid After reading this chapter, you should be able to: Use granular gelatin to properly gelatinize liquids into preparations of varying consistencies. Prepare aspics, chaud-froid sauces, and mayonnaise collée. Set up an efficient aspic and chaud-froid workspace. Prepare various foods for coating. Prepare and fabricate vegetables, fruits, and herbs for surface décor. Coat . | Aspic and Chaud-Froid 16 Chapter Copyright © 2016 by John Wiley & Sons, Inc. All Rights Reserved Aspic and Chaud-Froid 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 6, “Cold Seafood,” and Chapter 7, “Cold Meats,” and know how to prepare these foods for cold service. Be proficient at preparing and clarifying stock. Be proficient at preparing velouté and demi-glace sauce. Chapter Pre-Requisites 16 Chapter Copyright © 2016 by John Wiley & Sons, Inc. All Rights Reserved Aspic and Chaud-Froid After reading this chapter, you should be able to: Use granular gelatin to properly gelatinize liquids into preparations of varying consistencies. Prepare aspics, chaud-froid sauces, and mayonnaise collée. Set up an efficient aspic and chaud-froid workspace. Prepare various foods for coating. Prepare and fabricate vegetables, fruits, and herbs for surface décor. Coat foods with aspic, chaud-froid, and mayonnaise collée, and decorate them with attractive designs. Prepare various dishes that are bound or molded with aspic, chaud-froid, and mayonnaise collée. Chapter Objectives 16 Chapter Copyright © 2016 by John Wiley & Sons, Inc. All Rights Reserved Aspic and Chaud-Froid Understanding Coating Sauces A coating sauce is a dressing for cold food that is fluid when warm but sets up into a gel when chilled. Aspic : Clarified, seasoned stock with the addition of gelatin. Chaud-froid : A cream velouté sauce or demi-glace sauce with the addition of aspic. Mayonnaise collée : Consists of thick mayonnaise and aspic, and is frequently used in place of chaud-froid. The Challenge of Aspic and Chaud-Froid Work 16 Chapter Copyright © 2016 by John Wiley & Sons, Inc. All Rights Reserved Aspic and Chaud-Froid Understanding Coating Sauces Coating sauces gel because they contain a high proportion of gelatin. Traditional stocks were made with a high proportion of .

• 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