Garde Manger

Description

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.

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!

Features

An ACF endorsement–makes this text unique.

• Enjoys the stamp of approval of the nation’s chef’s association.
• Functions as a companion book to the ACF’s Culinary Fundamentals and Baking Fundamentals.  

Coverage of competition–from a bottom up perspective.

• Approaches competitions from the eyes of the student and junior level competitor. 

Coverage of food technology–including modern trends in preparation and equipment.

• Discusses new food ideas such as fruit caviar, liquid ravioli and other unique applications.
• Covers new equipment such as immersion circulators, flash freezers, and high speed blenders. 

Benchmark Formulas–teach a foundational method or specific lesson about an important ingredient.

• Rounds out a student’s professional repertoire and helps prepare students for the competitive arena.  

Supportive Recipes–include those tested in the working kitchen and culinary schools.

• Provides a wide array of techniques, ingredients and flavor profiles.   

Over 600 illustrative photographs–appear throughout the book.

• For all recipes–Includes a photo of one of the important ingredients, steps or the finished product.
• For Benchmark recipes–Includes photographs for each of the basic steps.  

Chef’s Tips–provide invaluable how-to information from seasoned professionals.

• Helps students learn from the writing team’s years of culinary experience.  

Learning Activities–are simple to execute and teach.

• Reinforces key skills and provides additional material to assign. 

Summaries and Unit Reviews–end each unit.

• Emphasizes need-to-know information and provides a method for testing students’ knowledge and progress.

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