Picture 1 of 1

Stock photo

Garde Manger: Cold Kitchen Fundamentals by The American Culinary Federation, Le - Picture 1 of 1

Garde Manger : Cold Kitchen Fundamentals by The American Culinary Federation, Brenda Carlos, Tina Powers and Michael Leonard (2011, Hardcover)

textbooks_source (41291)

99.5% positive feedback

Price:

$175.00

Free shipping

Estimated delivery Sat, Oct 25 - Fri, Oct 31

Returns:

30 days returns. Buyer pays for return shipping. If you use an eBay shipping label, it will be deducted from your refund amount.

Condition:

Brand New

About this product

Product Identifiers

PublisherPearson Education

ISBN-100131182196

ISBN-139780131182196

eBay Product ID (ePID)107761608

Product Key Features

Number of Pages912 Pages

LanguageEnglish

Publication NameGarde Manger : Cold Kitchen Fundamentals

Publication Year2011

SubjectIndustries / Hospitality, Travel & Tourism

TypeTextbook

AuthorThe American Culinary Federation, Brenda Carlos, Tina Powers, Michael Leonard

Subject AreaBusiness & Economics

FormatHardcover

Dimensions

Item Height1.7 in

Item Weight80 Oz

Item Length11.2 in

Item Width9.3 in

Additional Product Features

Intended AudienceCollege Audience

Table Of ContentSection 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 Appendices Appendix A Safety Charts Appendix B Miscellaneous Charts Appendix C Food Charts Appendix D ACF COMPETITIONS Appendix E Sources Glossary Bibliography

SynopsisACF's Cold Kitchen Fundamentals covers all aspects of the garde manger, 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 and each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Offering unique coverage of competition and food technology, the book helps students understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more Some additional features include: An ACF endorsement-- makes this text unique. Chef's Tips- provide invaluable how-to information from seasoned professionals Over 600 illustrative photographs-- appear throughout the book. Supportive Recipes- include those tested in the working kitchen and culinary schools., ACF's Cold Kitchen Fundamentals covers all aspects of the garde manger, 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 and each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Offering unique coverage of competition and food technology, the book helps professionals understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more Some additional features include: An ACF endorsement- makes this text unique. Chef's Tips-- provide invaluable how-to information from seasoned professionals Over 600 illustrative photographs- appear throughout the book. Supportive Recipes-- include those tested in the working kitchen and culinary schools. MARKET: Professional chefs, anyone interested in the culinary arts, For courses in the Cold Kitchen, Banquets & Catering & Charcuterie. ACF's Cold Kitchen Fundamentals covers all aspects of the garde manger, 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 and each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Offering unique coverage of competition and food technology, the book helps students understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more!, ACF's Cold Kitchen Fundamentals covers all aspects of the garde manger, 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 and each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Offering unique coverage of competition and food technology, the book helps students understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more! Some additional features include: An ACF endorsement-- makes this text unique. Chef's Tips- provide invaluable how-to information from seasoned professionals Over 600 illustrative photographs-- appear throughout the book. Supportive Recipes- include those tested in the working kitchen and culinary schools.