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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
Appendix A Safety Charts
Appendix B Miscellaneous Charts
Appendix C Food Charts
Appendix D ACF COMPETITIONS
Appendix E Sources