Garde manger : cold kitchen fundamentals /
Leonard, Edward G.
Garde manger : cold kitchen fundamentals / contributing authors : Edward G. Leonard, Brenda R. Carlos, Tina Powers. - Upper Saddle River, NJ : Pearson/Prentice Hall c2012. - xviii, 889 p. : col. ill. 29 cm.
Includes bibliographical references (p. 861-862) and index.
each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Specifically, it is divided into 9 sections that covers: 1) the history of the cold kitchen (from prehistoric, Roman Empire, Dark Ages, Renaissance and Reformation, age of the Guilds and Gilded Age) and sanitation and safety, 2) ingredients used in the cold kitchen, 3) every type of small finger food, 4) the making and serving sandwiches and cold soups, 5) basic pre-prep and identification of the greens and other salad ingredients, 6) dips, dressings, cold sauses, salsas, relishes, chutney and every type of cold sauce used for salads, accents, and accompaniments, 7) systems of preserving from salting, smoking, and curing, 8) buffet and catering businesses, and 9) decorations and competition. It covers 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's tips, and recipes
9780131182196
Cold dishes (Cooking)
Quantity cooking.
TX 830 / .L552 2012
Garde manger : cold kitchen fundamentals / contributing authors : Edward G. Leonard, Brenda R. Carlos, Tina Powers. - Upper Saddle River, NJ : Pearson/Prentice Hall c2012. - xviii, 889 p. : col. ill. 29 cm.
Includes bibliographical references (p. 861-862) and index.
each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Specifically, it is divided into 9 sections that covers: 1) the history of the cold kitchen (from prehistoric, Roman Empire, Dark Ages, Renaissance and Reformation, age of the Guilds and Gilded Age) and sanitation and safety, 2) ingredients used in the cold kitchen, 3) every type of small finger food, 4) the making and serving sandwiches and cold soups, 5) basic pre-prep and identification of the greens and other salad ingredients, 6) dips, dressings, cold sauses, salsas, relishes, chutney and every type of cold sauce used for salads, accents, and accompaniments, 7) systems of preserving from salting, smoking, and curing, 8) buffet and catering businesses, and 9) decorations and competition. It covers 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's tips, and recipes
9780131182196
Cold dishes (Cooking)
Quantity cooking.
TX 830 / .L552 2012
