tailieunhanh - Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 17

In this chapter, the learning objectives are: Prepare and use aspic jellies, prepare and use classic chaud-froid and mayonnaise chaud-froid, prepare livers for use in forcemeats, prepare basic meat and poultry forcemeats,. | Condiments, Embellishments, and Décor 17 Chapter Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved 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 at rolling out and making up pastry products. Have mastered basic aspic techniques. Chapter Pre-Requisites 17 Chapter Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved Condiments, Embellishments, and Décor After reading this chapter, you should be able to: Prepare ketchups, mustards, pickles, relishes, chutneys, and other condiments, and use them to complement a range of foods. Prepare handmade crackers, chips, croûtons, and pastry cases for garde manger applications. Make aspic garnishes and décor items. Be proficient at basic fruit and vegetable carving. Prepare savory ices and foams. Be proficient at basic plate painting. Create a simple ice sculpture. Chapter Objectives 17 Chapter . | Condiments, Embellishments, and Décor 17 Chapter Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved 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 at rolling out and making up pastry products. Have mastered basic aspic techniques. Chapter Pre-Requisites 17 Chapter Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved Condiments, Embellishments, and Décor After reading this chapter, you should be able to: Prepare ketchups, mustards, pickles, relishes, chutneys, and other condiments, and use them to complement a range of foods. Prepare handmade crackers, chips, croûtons, and pastry cases for garde manger applications. Make aspic garnishes and décor items. Be proficient at basic fruit and vegetable carving. Prepare savory ices and foams. Be proficient at basic plate painting. Create a simple ice sculpture. Chapter Objectives 17 Chapter Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved Condiments, Embellishments, and Décor In garde manger, finishing touches are divided into three main categories: condiments, garnishes, and décor. A condiment A garnish Décor A décor item is a small piece of food added to a platter presentation to make it more attractive. A pièce montée is a large decorative food item. This French term literally translates as “mounted piece,” and it means an object that rises or is elevated. Finishing Touches 17 Chapter Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved Condiments, Embellishments, and Décor One of the first recorded condiments was garum, a sauce made from fermented fish that was a feature of the cuisine of the Roman Empire. All condiments have in common a strength and boldness of flavor. They are typically sour, sweet, salty, spicy, or spicy-hot, and many include a combination of these basic tastes. Many condiments are fluid, like sauces, but are .