tailieunhanh - Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 8

In this chapter, the learning objectives are: Describe three basic categories of soups, identify standard appetizer and main course portion sizes for soups, state the procedures for holding soups for service and for serving soups at the proper temperatures,. | Cold Soups 8 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Soups Before reading this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Be proficient at making hot soups. Know the procedure for clarifying stocks, and be proficient at doing so. Chapter Pre-Requisites 8 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Soups After reading this chapter, you should be able to: Prepare semisweet and savory cold soups. Identify appropriate ingredients for cold soups. Modify hot soups for cold service. Maintain cold soups at the proper temperature. Serve cold soups at the proper temperature using both purchased and improvised chilling serviceware. Enhance cold soups with interesting and appropriate garnishes and accompaniments. Chapter Objectives 8 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Soups Categories of | Cold Soups 8 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Soups Before reading this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Be proficient at making hot soups. Know the procedure for clarifying stocks, and be proficient at doing so. Chapter Pre-Requisites 8 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Soups After reading this chapter, you should be able to: Prepare semisweet and savory cold soups. Identify appropriate ingredients for cold soups. Modify hot soups for cold service. Maintain cold soups at the proper temperature. Serve cold soups at the proper temperature using both purchased and improvised chilling serviceware. Enhance cold soups with interesting and appropriate garnishes and accompaniments. Chapter Objectives 8 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Soups Categories of Cold Soup Cold soups are divided into three main categories: Sweet: Served as dessert and often referred to as dessert soup. Semisweet: Usually based on fruit, but with several differences from sweet cold soups: Degree of sweetness: A semisweet cold soup has little or no sugar added to it, relying at times only on the natural sweetness of fruit. Acid balance: A semisweet cold soup has a strong acid element, giving it a sweet-and-sour taste. Place in the meal: Semisweet cold soup is usually served at the beginning of the meal, as an appetizer. Understanding Cold Soups 8 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Soups Categories of Cold Soup Cold soups are divided into three main categories: Savory: A savory cold soup should be light in texture with a refreshing flavor, and typically be served as an appetizer. These soups are meant to stimulate the appetite, not satiate it. Some cold soups are simply chilled versions of hot appetizer soups, while .

• 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