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Modern Garde Manger : A Global Perspective,9781401850098
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Modern Garde Manger : A Global Perspective

by
Edition:
1st
ISBN13:

9781401850098

ISBN10:
140185009X
Format:
Hardcover
Pub. Date:
1/31/2006
Publisher(s):
Cengage Learning
List Price: $126.95
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    Modern Garde Manger : A Global Perspective




Summary

Winner of the Prestigious IACP (International Association of Culinary Professionals) Award, The Modern Garde Manger is designed to meet the educational needs of novice culinary students and experienced chefs. Its carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station. Five distinct sections covering seventeen chapters of text and recipes focus on the different aspects of the chef s required knowledge and responsibilities. Special features of the text include Chapter Goals; Professional Profiles featuring leading culinary personalities; Review Questions to spark classroom discussion and pique student interest; Activities and Applications that stress the importance of critical thinking skills, relative to the material presented in the chapter; and Key Words in Review. This is the most comprehensive text of its kind available for today s student and professional chef.

Author Biography

Robert Garlough is the recipient of many culinary awards, including the prestigious CHRIE National Chef Educator of the Year and the ACF National Educator of the Year. He is an active member in many national and international culinary associations and author of the best-seller Ice Sculpting the Modern Way. Chef Garlough is Chef Emeritus and Professor of Hospitality at Grand Rapids Community College in Grand Rapids, Michigan

Table of Contents

PART I Foundations in Garde Manger
1(72)
Perspectives in Garde Manger
2(24)
Craft Guilds and Livery Companies
4(22)
Training with Craft Guilds
4(1)
In the Larder: Keeping to Eat
5(4)
Role of the Modern-Day Garde Manger Chef
9(5)
Focusing on Professional Development
14(4)
Lifelong Learning
18(1)
Increasing Cultural Awareness
18(1)
Internationalizing the Menu
19(7)
Calculations and Controls for the Garde Manger
26(26)
Calculations: A Job Requirement
28(24)
Converting Metric and U.S. Customary System Measures
28(1)
Converting Temperatures
29(1)
Recipe Analysis
30(3)
Prime Variable Costs: Calculating Food, Beverage, and Labor Costs
33
Production Management
26(12)
The Three Cs of Production Reports
38(2)
Calculating Quantities to Make
40(2)
Menu Analysis
42(3)
Pricing the Event
45(7)
Banquet Organization
52(21)
The Chef's Responsibility
54(1)
Kitchen Layout and Design
54(4)
Kitchen Ergonomics
54(4)
Banquet Room Layout and Design
58(15)
Banquet Room Ergonomics
58(1)
Buffet Planning and Presentation
59(3)
Building Food Displays: Between Form and Function
62(1)
Traditional Service Patterns
63(10)
PART II Preparation Skills of the Garde Manger
73(182)
Amuse-Bouches, Appetizers, and Hors d'Oeuvres
74(88)
A Taste by a Different Name
76(86)
An International Beginning
77(2)
Hot Hors d'Oeuvres
79(1)
Skewered Foods
80(29)
Cold Hors d'Oeuvres
109(53)
Salads with Vegetables, Fruits, and Grains
162(56)
A Bountiful Pantry
164(54)
Classical Function of Salads
164(1)
Modern Types of Salads
164(1)
Composition and Evaluation of the Salad
165(2)
Salad Ingredients
167(51)
Sandwiches
218(37)
Sandwich: What's in a Name?
220(35)
Composition of a Sandwich
220(1)
Building a Sandwich
221(1)
Types of Sandwiches
222(33)
PART III Fabrication Skills of the Garde Manger
255(146)
Poultry and Game Birds
256(26)
Chapter Format
258(24)
Recognition of Quality Points
258(1)
Evisceration of Poultry and Game Birds
259(1)
Dressing of Poultry and Game Birds
260(22)
Game Meats
282(18)
Game's Coming of Age
284(16)
Game Meats
284(12)
Cooking Game
296(4)
Meats
300(22)
The Commonality of Meat
302(1)
Dry and Wet Aging
302(1)
Fabrication Charts
303(1)
Common Cuts
304(4)
Specialty Small Cuts
308(14)
Fish and Shellfish
322(46)
Market Forms of Fresh Fish and Shellfish
324(44)
The Classification of Fish
326(2)
Handling and Storage
328(2)
Recognition of Quality Points of Fish and Shellfish
330(1)
Determining the Freshness of Fish
330(1)
The Potential Yield of Fish
330(1)
The Skeletal Structure of Round and Flat Fish
331(1)
Fabrication of Fish
331(7)
The Cuts of Fish
338(11)
Shellfish Through the Ages
349(2)
Quality of Fresh Shellfish
351(1)
Preparing Fresh Shellfish
351(17)
Specialty Meats
368(33)
Offal/Specialty Meats/Organ Meats
370(31)
Recognition of Quality Points
370(1)
Fabrication and Dressing
370(31)
PART IV Preserved Foods of the Garde Manger
401(212)
Methods of Preserving Foods
402(44)
The Advantages of Food Preservation in the Kitchen
404(42)
Using Acid to Partially Preserve and Flavor Food
404(18)
Drying Foods
422(5)
Preserving by Hot Pickling, Jarring, or Canning
427(19)
Curing, Sausage Making, and Smoking
446(62)
A Perspective in the Curing of Meats and Seafood
448(60)
The Curing of Foods
449(1)
The Basic Curing Methods
450(1)
Ingredients Used in Curing and Sausage Making
451(2)
Curing and Brining Formulas with Time Charts
453(9)
Sausage Making
462(27)
Barbecue
489(19)
Pates, Terrines, and Mousselines
508(68)
A Brief History of Charcuterie
510(66)
From Necessity to Haute Cuisine
510(2)
Equipment Used in the Making of Pates and Terrines
512(2)
Elements of Production
514(18)
Cooking Times and Methods
532(1)
Cooling and Storage
533(43)
Kitchen-Made Cheeses and Creams
576(37)
A Brief History of Cheese
578(35)
Early Varieties
580(2)
Cheese Today
582(5)
The Varied Uses of Kitchen-Made Cheeses and Creams
587(1)
Cheese Production
588(3)
Basic Equipment Identification
591(1)
Basic Ingredient Identification
592(2)
Basic Steps in Cheese Making
594(3)
Making Basic Cheese
597(9)
Making Basic Creams
606(2)
Caring for Cheese
608(1)
Serving Cheese
609(4)
PART V Displayed Arts of the Garde Manger
613(72)
Sculpting, Carving, and Modeling
614(38)
A Timeless Art Form
616(36)
Ice Sculpting
617(12)
From Passive to Interactive Sculptures
629(2)
Vegetable and Fruit Carvings
631(4)
Dough Modeling
635(9)
Fat Carvings
644(3)
Styrofoam
647(5)
Food Decoration, Platter Presentation, and Culinary Competition
652(33)
The Purpose of Decoration and Presentation
654(1)
Coating Agents
655(15)
Displaying Food for Consumption
670(9)
Culinary Competitions
679(6)
Appendix 685(6)
Glossary 691(6)
References 697(2)
Recipe Index 699(6)
Subject Index 705


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