tailieunhanh - Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 4

This chapter deals with basic principles. You will learn about what happens to food when it is heated, about how food is cooked by different cooking methods, and about rules of seasoning and flavoring. It is important to understand the theories so you can successfully put them into practice in the kitchen. | Cold Vegetables and Fruits 4 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Vegetables and Fruits Before reading this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Be able to identify standard vegetables and fruits, and to evaluate them for quality. Know how to properly store standard vegetables and fruits in order to retain quality. Be able to fabricate standard vegetables and fruits, including the use of classic cuts. Be able to prevent enzymatic browning of vegetable and fruits using various techniques. Chapter Pre-Requisites 4 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Vegetables and Fruits After reading this chapter, you should be able to: Preserve texture, color, flavor, and nutrients when cooking vegetables and fruits for cold service. List the six changes that occur during the fruit-ripening process. Identify specialty . | Cold Vegetables and Fruits 4 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Vegetables and Fruits Before reading this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Be able to identify standard vegetables and fruits, and to evaluate them for quality. Know how to properly store standard vegetables and fruits in order to retain quality. Be able to fabricate standard vegetables and fruits, including the use of classic cuts. Be able to prevent enzymatic browning of vegetable and fruits using various techniques. Chapter Pre-Requisites 4 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Vegetables and Fruits After reading this chapter, you should be able to: Preserve texture, color, flavor, and nutrients when cooking vegetables and fruits for cold service. List the six changes that occur during the fruit-ripening process. Identify specialty vegetables and fruits, and fabricate them for various garde manger preparations. Prepare vegetables to be served cold by the steaming, blanching, poaching, stewing, braising, roasting, and grilling methods. Chapter Objectives 4 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Vegetables and Fruits After reading this chapter, you should be able to: Cook vegetables to the appropriate degree of doneness for various garde manger applications. Manage the ripening of fruits through proper purchasing and storage. Create attractive fruit platters. Chapter Objectives 4 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Vegetables and Fruits Virtually every type of vegetable is used in modern North American garde manger work. In addition to standard European and North American varieties, vegetables from Asia and Latin America also have entered today’s garde manger repertoire. Vegetables in Garde Manger Work 4 Chapter Copyright © 2011 by

• 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