000			01923nam a2200265Ia 4500
001			210523
003			0000000000
005			20211104044208.0
008			100218s2012 njua b 001 0 eng
020			_a9780131182196
050			_aTX 830 _b.L552 2012
100			_aLeonard, Edward G. _998768
245		0	_aGarde manger : _bcold kitchen fundamentals / _ccontributing authors : Edward G. Leonard, Brenda R. Carlos, Tina Powers.
260			_aUpper Saddle River, NJ : _bPearson/Prentice Hall _cc2012.
300			_axviii, 889 p. : _bcol. ill. _c29 cm.
504			_aIncludes bibliographical references (p. 861-862) and index.
520			_a 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.
520			_aIt 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
650			_aCold dishes (Cooking) _925639
650			_aQuantity cooking. _918732
700			_aCarlos, Brenda R. _9106454
700			_aPowers, Tina, _9113550
942			_cREF
999			_c79377 _d79377