9780131182196

Garde Manger Cold Kitchen Fundamentals

by ; ; ;
  • ISBN13:

    9780131182196

  • ISBN10:

    0131182196

  • Edition: 1st
  • Format: Hardcover
  • Copyright: 2/22/2011
  • Publisher: Pearson

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

Purchase Benefits

  • Free Shipping On Orders Over $59!
    Your order must be $59 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • Get Rewarded for Ordering Your Textbooks! Enroll Now
  • We Buy This Book Back!
    In-Store Credit: $27.30
    Check/Direct Deposit: $26.00
  • eCampus.com Device Compatibility Matrix

    Click the device icon to install or view instructions

    Apple iOS | iPad, iPhone, iPod
    Android Devices | Android Tables & Phones OS 2.2 or higher | *Kindle Fire
    Windows 8 / 7 / Vista / XP
    Mac OS X | **iMac / Macbook
    Enjoy offline reading with these devices
    Apple Devices
    Android Devices
    Windows Devices
    Mac Devices
    iPad, iPhone, iPod
    Our reader is compatible
     
     
     
    Android 2.2 +
     
    Our reader is compatible
     
     
    Kindle Fire
     
    Our reader is compatible
     
     
    Windows
    8 / 7 / Vista / XP
     
     
    Our reader is compatible
     
    Mac
     
     
     
    Our reader is compatible

Supplemental Materials

What is included with this book?

  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
  • The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Summary

ACF#x19;s Cold Kitchen Fundamentalscovers all aspects of the garde manger, from simple salad prep, to dressing and sauce making, to appetizers, soups and sandwiches, to charcuterie, cheese making, and ice carving. Each chapter is rich with photos, chef#x19;s tips, and recipes and each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Offering unique coverage of competition and food technology, the book helps students understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more! Some additional features include: An ACF endorsement-makes this text unique. Chef#x19;s Tips#x13;provide invaluable how-to information from seasoned professionals Over 600 illustrative photographs-appear throughout the book. Supportive Recipes#x13;include those tested in the working kitchen and culinary schools.

Table of Contents

Section One History of the Cold Kitchen and Basic Sanitation

Unit 1 Introduction of the Cold Kitchen

Unit 2 Sanitation and Safety

 

Section Two Equipment and Ingredients

Unit 3 Basic Equipment

Unit 4 Flavorings

Unit 5 Produce, Legumes and Grains

Unit 6 Proteins in the Cold Kitchen

 

Section Three Appetizers

Unit 7 Canapés

Unit 8 Appetizers

 

Section Four Sandwiches and Cold Soups 

Unit 9 Sandwiches

Unit 10 Cold Soups

 

Section Five Salads 

Unit 11 Salad Basics

Unit 12 Side Salads

Unit 13 Main Course Salads

 

Section Six Dressings, Dips and Cold Sauces

Unit 14 Dressings

Unit 15 Cold Sauces, Dips, Aioli, Salsas, Relishes and Chutneys

 

Section Seven Fabrication

Unit 16 Curing, Smoking, Marinating, Drying and Pickling

Unit 17 Basic Charcutière

 

Section Eight Buffets & Catering

Unit 18 Buffets

Unit 19 Catering

 

Section Nine The Craft

Unit 20 Decorative Work, the Heart of the Garde Manger

Unit 21 Preparing for Culinary Competitions

 

Appendices

Appendix A Safety Charts

Appendix B Miscellaneous Charts

Appendix C Food Charts

Appendix D ACF COMPETITIONS

Appendix E Sources

Glossary

Bibliography 

 

 

Rewards Program

Write a Review