Advertisement
Guidelines for Food Safety in Mousses
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
- Use pasteurized egg whites only.
- Bring egg whites to room temperature shortly before using them.
- Wear food-service gloves when preparing mousses.
- Work quickly and in small batches.
- Clean and thoroughly sanitize the preparation equipment, especially the grinder or food processor.
- Clean and thoroughly sanitize all molds, forms, or pastry bags and tips used to present mousses.
While the steps to prepare seafood mousses are relatively straightforward, precautions must be taken to ensure a successful result. The procedure for making seafood mousses (and other types of mousse) notes these precautions.
Become a Premium Member to access this page
- โ
- โ
- โ
- โ
- โ
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title