tailieunhanh - Lecture Modern buffet presentation - Chapter 5: Appetizers and hors d’oeuvre

After studying this chapter you will be able to understand: Identify uses for different appetizers and hors d’oeuvre recipes on a buffet, adjust the recipes as necessary when scaling them up or down for different events, use the information provided in chapters 1 through 4 to develop buffet menus using the recipes in the chapter, understand the role that hors d’oeuvre and appetizers play in the buffet. | Chapter 5 Appetizers and Hors d’Oeuvre Learning Objectives Identify uses for different appetizers and hors d’oeuvre recipes on a buffet. Adjust the recipes as necessary when scaling them up or down for different events. Use the information provided in chapters 1 through 4 to develop buffet menus using the recipes in the chapter. Understand the role that hors d’oeuvre and appetizers play in the buffet. 1 Methods and Tips Keep everything COLD. Press the dough from the center. Roll it out in one direction, and then roll it out from the center again in another direction. Turn the dough, using a bench scraper to unstick it, dusting board with flour as needed, and roll it from the center again. As the dough is rolled out it should move on the work surface and not be stuck to it. Continue until it is the correct size. To ensure evenly rolled dough, use bamboo skewers, which are normally ⅛ inch/2 mm thick, as gauges on either side of the dough. The crust can be rolled out in advance. Store . | Chapter 5 Appetizers and Hors d’Oeuvre Learning Objectives Identify uses for different appetizers and hors d’oeuvre recipes on a buffet. Adjust the recipes as necessary when scaling them up or down for different events. Use the information provided in chapters 1 through 4 to develop buffet menus using the recipes in the chapter. Understand the role that hors d’oeuvre and appetizers play in the buffet. 1 Methods and Tips Keep everything COLD. Press the dough from the center. Roll it out in one direction, and then roll it out from the center again in another direction. Turn the dough, using a bench scraper to unstick it, dusting board with flour as needed, and roll it from the center again. As the dough is rolled out it should move on the work surface and not be stuck to it. Continue until it is the correct size. To ensure evenly rolled dough, use bamboo skewers, which are normally ⅛ inch/2 mm thick, as gauges on either side of the dough. The crust can be rolled out in advance. Store wrapped in the refrigerator for 3 days or in the freezer for 3 months. How to Roll Out Pastry Dough Methods and Tips (cont’d) Toasting intensifies flavor because it brings the essential oils to the surface of nuts and seeds and caramelizes coconut. To toast raw nuts, seeds, or coconut: Position a rack in the middle of the oven and heat to 325°F/163°C. Distribute the nuts, seeds, or coconut on a sheet pan. Toast in the oven, tossing several times, until fragrant and golden, 12 to 15 minutes. Cool completely. The nuts, seeds, or coconut can be toasted in advance. Store in a plastic bag at room temperature for 3 days, in the refrigerator for 3 weeks, or in the freezer for 3 months. Why Toast Nuts, Seeds, and Coconut? Toast entire package or can at one time, store in refrigerator, and always have them at the ready. 3 Methods and Tips (cont’d) Place the pepper over an open gas flame, or under the broiler, turning occasionally until evenly charred. Immediately place the pepper in a .