Questions for Discussion

Appears in

Published 2010

Discuss the changing role of cold meat dishes. When and how were cold meat dishes typically served in the nineteenth century? List and describe three ways cold meats are typically utilized in modern food service.
List five guidelines for preparing deli trays.
Define the term hand-carved, and explain its significance to customers.
Draw a diagram showing the procedure for carving a roast chicken.
List and describe five decorative elements typically added to a cold meat or poultry platter.
Explain sequencing as applied to slicing and presenting cold cooked meats. How does the use of a grosse pièce affect slicing and sequencing?
Compare and contrast the preparation of meats for hot service and for cold presentation. Include in your discussion six important differences in the preparation and handling of cold meats.
Why is it important to minimize fat in meats and poultry to be served cold? List several ways this can be done.
What is the preferred temperature range in which cold meats should be served? Explain the reasons for serving cold meats at this temperature.
List the guidelines for preparing and serving raw meat dishes.
Define foie gras, and explain how it is produced.

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