tailieunhanh - Lecture Modern buffet presentation - Chapter 6: Soups, salads, and vegetables

After studying this chapter you will be able to understand: Identify uses for different soup, salad, and vegetable recipes on a buffet; adjust the recipes as necessary when scale 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. | Chapter 6 Soups, Salads, and Vegetables Learning Objectives Identify uses for different soup, salad, and vegetable recipes on a buffet. Adjust the recipes as necessary when scale 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 how to properly balance recipes in terms of flavors, textures, and temperatures. 1 Methods and Tips Place the mushrooms in a large bowl. Steep in hot stock for 20 minutes. Vigorously agitate after 10 minutes so the sediment on them falls to the bottom of the bowl. Lift the mushrooms out of the stock and coarsely chop. Strain the mushroom stock through a fine strainer lined with a coffee filter. Reconstituting Dried Mushrooms Methods and Tips (cont’d) Position a rack in the bottom third of a 450°F/232°C oven. Place the vegetables on a sheet pan in single layer, keeping each particular vegetable type together. Roast in the oven until tender and slightly | Chapter 6 Soups, Salads, and Vegetables Learning Objectives Identify uses for different soup, salad, and vegetable recipes on a buffet. Adjust the recipes as necessary when scale 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 how to properly balance recipes in terms of flavors, textures, and temperatures. 1 Methods and Tips Place the mushrooms in a large bowl. Steep in hot stock for 20 minutes. Vigorously agitate after 10 minutes so the sediment on them falls to the bottom of the bowl. Lift the mushrooms out of the stock and coarsely chop. Strain the mushroom stock through a fine strainer lined with a coffee filter. Reconstituting Dried Mushrooms Methods and Tips (cont’d) Position a rack in the bottom third of a 450°F/232°C oven. Place the vegetables on a sheet pan in single layer, keeping each particular vegetable type together. Roast in the oven until tender and slightly browned, 10 to 20 minutes. Turn the vegetables about halfway though the cooking time. Roasted Vegetables Recipes Following are recipes from Chapter 6 that would be well-suited for a buffet for vegetarian clients Wild Mushroom Soup with Madeira Crème Fraîche Fig and Burrata Salad Romano Bean Salad with Bocconcini and Chickpeas Garlicky Wilted Spinach Deep-Dish Vegetable Quiche Roasted Vegetable Tower Milanese Vegetarian Menu Steps: 4 Recipes (cont’d) Yield: 12 servings Ingredients Wild Mushroom Soup 6 fl oz/180 mL Chablis 2 fl oz/60 mL extra-virgin olive oil 2 oz/57 g unsalted butter, cut into ½ inch pats (¼ cup/60 mL) 4½ oz/128 g chopped shallots (1 cup/240 mL) 1 tsp/3 g kosher salt, plus as needed to adjust seasoning ¼ oz/7 g minced garlic (2 tsp/10 mL, or 2 cloves) 1 lb 8 oz/680 g cremini and white mushrooms, sliced ¼ in/6 mm thick (9½ cups/ L) 8 oz/227 g shiitake mushrooms, stems and caps separated, caps sliced ¼ in/6 mm thick, stems coarsely chopped and reserved for sachet .

• Ẩm thực
• Modern buffet presentation
• Lecture Modern buffet presentation
• Modern buffet
• The restaurant industry
• Buffet recipes
• Reconstituting dried mushrooms
• Modern buffet style
• Waste management
• Buffet stations
• Practice makes perfect
• Executing the buffet
• Equipment for hot holding
• Client meeting
• Mise en place
• Hors d’oeuvre
• Cocktail party menu
• Porcini mushroom powder
• Saffron risotto
• Juicing lemons
• Zesting citrus
• Roasting peppers