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Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 7

In this chapter, the learning objectives are: Prepare basic mirepoix; flavor liquids using a sachet or spice bag; prepare white veal or beef stocks, chicken stock, fish stock, and brown stock; cool and store stocks correctly, prepare meat, chicken, and fish glazes;. | Cold Meats 7 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Meats Before reading this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Be familiar with standard cuts of meat and poultry. Know how to determine tenderness or toughness in a cut of meat or poultry. Have mastered basic meat and poultry cooking methods used for hot service. Know how to judge the internal doneness of meat and poultry by both touch and temperature. Know and observe food safety practices for protein-based foods to be served cold. Chapter Pre-Requisites 7 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Meats After reading this chapter, you should be able to: Prepare attractive, profitable deli trays. Roast, grill, and poach meats and poultry for cold presentations. Carve roasted meats and poultry correctly and efficiently. Fabricate cold meats and poultry for use . | Cold Meats 7 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Meats Before reading this chapter, you should already: Have read “How to Use This Book,” pages xxviii-xxxiii, and understand the professional recipe format. Be familiar with standard cuts of meat and poultry. Know how to determine tenderness or toughness in a cut of meat or poultry. Have mastered basic meat and poultry cooking methods used for hot service. Know how to judge the internal doneness of meat and poultry by both touch and temperature. Know and observe food safety practices for protein-based foods to be served cold. Chapter Pre-Requisites 7 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Meats After reading this chapter, you should be able to: Prepare attractive, profitable deli trays. Roast, grill, and poach meats and poultry for cold presentations. Carve roasted meats and poultry correctly and efficiently. Fabricate cold meats and poultry for use in sandwiches, complex salads, and other garde manger preparations. Prepare cold meats and poultry for formal buffet presentations. Chapter Objectives 7 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Meats Cold Meats for Sandwiches Cold meats are most frequently used as a filling for sandwiches. Sandwiches may be made with industrially produced luncheon meats or with meats cooked in-house. In this chapter, we: focus on how to roast, poach, and otherwise cook meats to be used in cold sandwiches. discuss the various ways in which both types of sandwich meats may be presented. Applications for Cold Meats 7 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Cold Meats Deli Trays Can be thought of as a portable do-it-yourself sandwich station. Deli trays usually consist of: Industrially-produced luncheon meats. Cheeses sliced thin by machine. Vegetables. Spreads and condiments. Hand-Carved Meats To carve: to fabricate large cuts of .