Garde Manger

Cold Kitchen Fundamentals

The American Culinary Federation, Edward Leonard, Brenda Carlos, Tina Powers (Autoren)

Buch | Hardcover

912 Seiten

2012
Pearson (Verlag)
978-0-13-118219-6 (ISBN)

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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.

Section 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

Erscheint lt. Verlag	9.3.2012
Sprache	englisch
Maße	10 x 10 mm
Gewicht	2232 g
Themenwelt	Schulbuch / Wörterbuch
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-13-118219-6 / 0131182196
ISBN-13	978-0-13-118219-6 / 9780131182196
Zustand	Neuware