The Larder ChefRoutledge, 2006 - 319 Seiten The Larder Chef reflects the changing attitude to food and its preparation in recent years. While still retaining its practical approach, it recognizes current trends and fashions in food presentation and service style. A number of new illustrations have been added to the book for greater clarity. National Diploma students, apprentice chefs and catering students will find this manual particularly useful. |
Inhalt
1
THE LARDER CHEF | 1 |
2
STARTERS | 19 |
3
SALADS SALAD DRESSINGS AND COLD SAUCES | 61 |
4
FISH SHELLFISH AND CRUSTACEANS | 95 |
5
POULTRY AND GAME | 122 |
6
BUTCHERY | 140 |
7
FORCEMEATS GARNISHES AND SEASONINGS | 188 |
8
THE BUFFET CHEF | 225 |
9
THE CHEESES | 270 |
10
LARDER ADMINISTRATION | 281 |
| 314 | |
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Häufige Begriffe und Wortgruppen
anchovy asparagus aspic bacon beef boiled bone bowl braising brine buffet celeriac cheese Chef chicken chopped cocktail cold colour cooked cool Cow’s cream cucumber d’oeuvres Danish buttered bread deep freeze deep frying dice dishes dressing English French farce fillet fish flavour forcemeat fridge frying galantine gammon garlic garnish green grilled ground herbs horseradish Ingredients joints knife lamb Larder leave to stand lettuce litre liver lobster loin marinade mayonnaise meat menu Method minced mixture Mousse mushrooms mustard neat onions Parma ham parsley peeled pickled pickled cucumber Plate poached pork portions poultry prawns preparation quenelles recipe remove roast salmon salt and pepper sandwiches sauce sausage served shallots shape skin slices smoked sprig starter steaks stews stuffed TABLE tbsp Terrine tomato trim types veal veau vegetables velouté vinaigrette Waldorf Salad white wine Worcestershire sauce yolk