Lecture Modern buffet presentation - Chapter 8: Meat, poultry, fish, and seafood
Lecture Modern buffet presentation - Chapter 8: Meat, poultry, fish, and seafood
After studying this chapter you will be able to understand: Identify uses for different meat, poultry, fish and seafood, and recipes on a buffet; adjust the recipes as necessary when scaling them up or down for different events; use the information provided in chapters 1 through 4 to develop buffet menus using the recipes in the chapter; understand how to properly balance recipes in terms of flavors, textures, and temperatures.