tailieunhanh - Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 5

In this chapter, the learning objectives are: How do we construct a menu that builds sales by offering the best choices to the customer and that also promotes efficiency and productivity? How do we read and understand recipes? How do we measure ingredients and portions, convert recipes to different yields, and calculate food cost with the aid of written recipes? | Complex Salads 5 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Complex Salads Before reading this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Know how to perform basic meat, poultry, and seafood preparation and cooking methods. Chapter Pre-Requisites 5 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Complex Salads After reading this chapter, you should be able to: Explain the difference between simple salads and complex salads. Prepare each type of complex salad presented in this chapter in accordance with food safety practices. Plate arranged salads in the bedded, mounded, flat, molded, and stacked presentation styles. Use specialized garde manger tools to prepare contemporary arranged salads. Create your own signature complex salads following the guidelines given in the chapter. Chapter Objectives 5 Chapter Copyright © 2011 by John Wiley & | Complex Salads 5 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Complex Salads Before reading this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Know how to perform basic meat, poultry, and seafood preparation and cooking methods. Chapter Pre-Requisites 5 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Complex Salads After reading this chapter, you should be able to: Explain the difference between simple salads and complex salads. Prepare each type of complex salad presented in this chapter in accordance with food safety practices. Plate arranged salads in the bedded, mounded, flat, molded, and stacked presentation styles. Use specialized garde manger tools to prepare contemporary arranged salads. Create your own signature complex salads following the guidelines given in the chapter. Chapter Objectives 5 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Complex Salads Salad is a broad term encompassing a variety of dishes, making it difficult for chefs to agree on the correct way to classify the various types. Among the many types, there are salads that are: made up of raw or cooked vegetables or fruits based on starches or legumes based on protein foods complex salads: a combination of the above three Understanding Complex Salads 5 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Complex Salads Classifying by Presentation Style Mixed presentation All ingredients are mixed together with the dressing and mounded on a plate or platter. Sometimes, this type of salad is placed on a lettuce liner leaf or on a bed of torn or cut leafy greens. Additional garnish elements may be arranged on top. Understanding Complex Salads 5 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Complex Salads Classifying by Presentation Style Arranged presentation Each of the

• 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