Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 11
Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 11
In this chapter, the learning objectives are: Cook poultry by roasting and baking; cook poultry by broiling and grilling; cook poultry by sautéing, panfrying, and deep-frying; cook poultry by simmering and poaching;...