tailieunhanh - Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 2

In this chapter you will study the causes of food-borne diseases and kitchen injuries, and you will learn ways of preventing them. Prevention, of course, is the most important thing to learn. It is not as important to be able to recite the names of disease-causing bacteria as it is to be able to prevent their growth in food. | Sauces and Dressings 2 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Sauces and Dressings Before reading this chapter, you should already: To prepare a meat or seafood glace (highly reduced stock). To identify and use fresh and dried herbs. To identify and use whole and ground spices. To handle and prepare eggs and dairy products according to food safety guidelines. Chapter Pre-Requisites 2 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Sauces and Dressings After reading this chapter, you should be able to: 1. Explain the chemistry of cold emulsions. 2. Prepare a successful vinaigrette by hand as well as in a mixer, blender, or food processor. 3. Repair a failed or broken vinaigrette. 4. Prepare mayonnaise by the traditional handmade procedure as well as in a mixer, blender, or food processor. 5. Repair both failed and broken mayonnaise by several methods. 6. Prepare cold sauces based on dairy products. 7. Prepare cold sauces | Sauces and Dressings 2 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Sauces and Dressings Before reading this chapter, you should already: To prepare a meat or seafood glace (highly reduced stock). To identify and use fresh and dried herbs. To identify and use whole and ground spices. To handle and prepare eggs and dairy products according to food safety guidelines. Chapter Pre-Requisites 2 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Sauces and Dressings After reading this chapter, you should be able to: 1. Explain the chemistry of cold emulsions. 2. Prepare a successful vinaigrette by hand as well as in a mixer, blender, or food processor. 3. Repair a failed or broken vinaigrette. 4. Prepare mayonnaise by the traditional handmade procedure as well as in a mixer, blender, or food processor. 5. Repair both failed and broken mayonnaise by several methods. 6. Prepare cold sauces based on dairy products. 7. Prepare cold sauces based on fruits and vegetables. 8. Use and store vinaigrettes, mayonnaise, and other cold sauces in accordance with food safety guidelines. Chapter Objectives 2 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Sauces and Dressings Two fundamental sauces in garde manger work: Vinaigrette: a temporary emulsion, or an unstable emulsion. A properly made vinaigrette stays emulsified for some time, but eventually the oil and water separate. Mayonnaise: a permanent emulsion, or a stable emulsion. A properly made and stored mayonnaise stays emulsified indefinitely. Introduction to Emulsion Sauces 2 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Sauces and Dressings Both vinaigrette and mayonnaise are emulsions, which can be described as uniform mixtures of two normally unmixable substances. When mixed together uniformly, using the correct technique, these substances become emulsified. Introduction to Emulsion Sauces 2 Chapter Copyright ©

• 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