tailieunhanh - Lecture Professional cooking (7/E): Chapter 27 - Gisslen

Chapter 27 - Pâtés, terrines, and other cold foods. After reading the material in this chapter, you should be able to: Prepare and use aspic jellies, prepare and use classic chaud-froid and mayonnaise chaud-froid, prepare livers for use in forcemeats, prepare basic meat and poultry forcemeats,. | Chapter 27 Pâtés, Terrines, and Other Cold Foods Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved The Handling and Service of Cold Dishes It is particularly important to follow all the rules of safe food handling. Make sure tools, containers, and work surfaces are clean and sanitary. Keep ingredients refrigerated when they are not being worked on. Keep the finished product refrigerated until service time. Always observe the four-hour rule. Sanitation and Storage The Handling and Service of Cold Dishes Attractive plating or presentation of foods is always important. Cold foods must rely more completely on visual impact to make their first impression. Arrangements should be kept neat, but this does not mean they must always be symmetrical or regular. A deliberate casualness in the arrangement can be appetizing. Presentation The Handling and Service of Cold Dishes Slice items carefully and plate each slice with the best side up. “Keep it simple” is a . | Chapter 27 Pâtés, Terrines, and Other Cold Foods Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved The Handling and Service of Cold Dishes It is particularly important to follow all the rules of safe food handling. Make sure tools, containers, and work surfaces are clean and sanitary. Keep ingredients refrigerated when they are not being worked on. Keep the finished product refrigerated until service time. Always observe the four-hour rule. Sanitation and Storage The Handling and Service of Cold Dishes Attractive plating or presentation of foods is always important. Cold foods must rely more completely on visual impact to make their first impression. Arrangements should be kept neat, but this does not mean they must always be symmetrical or regular. A deliberate casualness in the arrangement can be appetizing. Presentation The Handling and Service of Cold Dishes Slice items carefully and plate each slice with the best side up. “Keep it simple” is a good rule of thumb. Food is not made more appetizing by excessive handling. Consideration must be given to the serving temperature of cold foods, such as aspics, pâtés, and terrines. A common error is to serve these items too cold. Presentation Aspic and Chaud-Froid Aspic jelly or Gelée Clarified stock that contains enough gelatin to solidify when cold. Most often, it must be crystal clear. This is achieved by clarifying it like a consommé. Aspic is used as a coating for foods and as a binding ingredient. Presentation Aspic and Chaud-Froid Aspic as a coating has three main purposes: To protect foods from the air. Air would dry foods out and discolor them. To improve appearance and give shine. To add flavor. As a binding ingredient, aspic is used in mousses, terrines, and aspic molds. Aspic jelly is used as a garnish for platters or servings of pâtés, terrines, and other cold items. Presentation Aspic and Chaud-Froid The best aspic is a well-made, naturally .