tailieunhanh - Lecture Modern buffet presentation - Chapter 9: Bread, brunch, and dessert

After studying this chapter you will be able to understand: Identify uses for different bread, brunch, and dessert 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;. | Chapter 9 Bread, Brunch, and Dessert Learning Objectives Identify uses for different bread, brunch, and dessert 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 how to properly balance recipes in terms of flavors, textures, and temperatures. 1 Methods and Tips For the best results, defrost phyllo in the refrigerator overnight. Dont defrost phyllo dough in the microwave. Phyllo must be as fresh as possible. If it appears dried out, discard it. Always keep phyllo covered when not in use. Scoring the strudel before it bakes makes it much easier/neater to slice after it is baked. Working with Phyllo Dough Methods and Tips (cont’d) Room-temperature lemons release more juice. If the lemons aren’t at room temperature, microwave them for 10 seconds. Roll the lemon on a hard surface while applying pressure. This breaks | Chapter 9 Bread, Brunch, and Dessert Learning Objectives Identify uses for different bread, brunch, and dessert 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 how to properly balance recipes in terms of flavors, textures, and temperatures. 1 Methods and Tips For the best results, defrost phyllo in the refrigerator overnight. Dont defrost phyllo dough in the microwave. Phyllo must be as fresh as possible. If it appears dried out, discard it. Always keep phyllo covered when not in use. Scoring the strudel before it bakes makes it much easier/neater to slice after it is baked. Working with Phyllo Dough Methods and Tips (cont’d) Room-temperature lemons release more juice. If the lemons aren’t at room temperature, microwave them for 10 seconds. Roll the lemon on a hard surface while applying pressure. This breaks the membranes holding the juice. Squeeze the lemons with a juicer. Juicing Lemons Methods and Tips (cont’d) Use a microplane to remove only the thin outer rind. Avoid the bitter white pith beneath. If you dont have a microplane, use a swivel blade peeler with gentle pressure to remove the outer rind. Then finely mince the zest with a chefs knife. Zesting Citrus Methods and Tips (cont’d) The key to flaky pie dough is cold temperature; it is this coldness that allows the ingredients to combine yet remain independent and separate. Pie dough is best made by flaking cold butter into cold flour. The separation causes the steam that is released from the water in the butter to expand the unset dough into flaky layers. If the butter is warm and melted into the flour, this steam release cant happen and flaky layers cant and wont form. The dough should be made cold, chilled, rolled out cold, chilled in the freezer, and put cold/frozen into a very hot oven. Pie Dough Recipes Following .

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