Modern Garde Manger : A Global Perspective

by Garlough,Robert B

• ISBN13: 9781401850098
• ISBN10: 140185009X
• Format: Hardcover
• Copyright: 2006-01-31
• Publisher: Cengage Learning

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