tailieunhanh - Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 6

In this chapter, the learning objectives are: Define mise en place and explain why care must be taken in its planning, describe five general steps used in planning mise en place, explain the difference in preparation requirements for set meal service and extended meal service, list five guidelines to observe when sharpening a chef’s knife,. | Cold Seafood 6 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Seafood Before reading this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Know basic sanitation procedures for products served raw. Know state and local regulations for food-service glove use. Chapter Pre-Requisites 6 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Seafood After reading this chapter, you should be able to: Identify categories of seafood, and select fish and shellfish appropriate for use in cold service. Poach, steam, pan-steam, shallow-poach, and grill fish and shellfish for use in cold service. Prepare fish and shellfish by “cooking” them with acidic ingredients. Prepare seafood mousses and use them to create terrines, timbales, and other formed presentations. Serve raw fish and shellfish in accordance with food safety guidelines. Identify, purchase, and . | Cold Seafood 6 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Seafood Before reading this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Know basic sanitation procedures for products served raw. Know state and local regulations for food-service glove use. Chapter Pre-Requisites 6 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Seafood After reading this chapter, you should be able to: Identify categories of seafood, and select fish and shellfish appropriate for use in cold service. Poach, steam, pan-steam, shallow-poach, and grill fish and shellfish for use in cold service. Prepare fish and shellfish by “cooking” them with acidic ingredients. Prepare seafood mousses and use them to create terrines, timbales, and other formed presentations. Serve raw fish and shellfish in accordance with food safety guidelines. Identify, purchase, and correctly serve caviar. Chapter Objectives 6 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Seafood A strictly literal definition of the term seafood is “foods from the sea.” This broad definition includes the various plant foods and mineral salts harvested from salt water bodies, and excludes foods harvested from fresh water. However, here we define the term seafood to mean “non-mammal animal foods derived from both fresh and saltwater sources.” Understanding Seafood Classifications 6 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Seafood Seafood Classifications Fish Aquatic animals with bony interior skeletons and fins. that take in oxygen through gills. Fish eggs, called caviar, are also considered seafood when processed and salted. Understanding Seafood Classifications 6 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Round fish: red snapper Flat fish: flounder Cold Seafood Seafood .

• 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