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| Foundations in Garde Manger | |
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| Perspectives in Garde Manger | |
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| Craft Guilds and Livery Companies | |
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| Training with Craft Guilds | |
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| In the Larder: Keeping to Eat | |
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| Role of the Modern-Day Garde Manger Chef | |
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| Focusing on Professional Development | |
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| Lifelong Learning | |
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| Increasing Cultural Awareness | |
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| Internationalizing the Menu | |
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| Calculations and Controls for the Garde Manger | |
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| Calculations: A Job Requirement | |
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| Converting Metric and U.S. Customary System Measures | |
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| Converting Temperatures | |
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| Recipe Analysis | |
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| Prime Variable Costs: Calculating Food, Beverage, and Labor Costs | |
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| Production Management | |
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| The Three Cs of Production Reports | |
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| Calculating Quantities to Make | |
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| Menu Analysis | |
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| Pricing the Event | |
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| Banquet Organization | |
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| The Chef's Responsibility | |
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| Kitchen Layout and Design | |
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| Kitchen Ergonomics | |
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| Banquet Room Layout and Design | |
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| Banquet Room Ergonomics | |
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| Buffet Planning and Presentation | |
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| Building Food Displays: Between Form and Function | |
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| Traditional Service Patterns | |
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| Preparation Skills of the Garde Manger | |
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| Amuse-Bouches, Appetizers, and Hors d'Oeuvres | |
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| A Taste by a Different Name | |
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| An International Beginning | |
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| Hot Hors d'Oeuvres | |
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| Skewered Foods | |
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| Cold Hors d'Oeuvres | |
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| Salads with Vegetables, Fruits, and Grains | |
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| A Bountiful Pantry | |
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| Classical Function of Salads | |
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| Modern Types of Salads | |
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| Composition and Evaluation of the Salad | |
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| Salad Ingredients | |
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| Sandwiches | |
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| Sandwich: What's in a Name? | |
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| Composition of a Sandwich | |
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| Building a Sandwich | |
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| Types of Sandwiches | |
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| Fabrication Skills of the Garde Manger | |
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| Poultry and Game Birds | |
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| Chapter Format | |
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| Recognition of Quality Points | |
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| Evisceration of Poultry and Game Birds | |
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| Dressing of Poultry and Game Birds | |
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| Game Meats | |
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| Game's Coming of Age | |
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| Game Meats | |
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| Cooking Game | |
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| Meats | |
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| The Commonality of Meat | |
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| Dry and Wet Aging | |
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| Fabrication Charts | |
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| Common Cuts | |
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| Specialty Small Cuts | |
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| Fish and Shellfish | |
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| Market Forms of Fresh Fish and Shellfish | |
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| The Classification of Fish | |
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| Handling and Storage | |
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| Recognition of Quality Points of Fish and Shellfish | |
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| Determining the Freshness of Fish | |
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| The Potential Yield of Fish | |
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| The Skeletal Structure of Round and Flat Fish | |
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| Fabrication of Fish | |
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| The Cuts of Fish | |
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| Shellfish Through the Ages | |
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| Quality of Fresh Shellfish | |
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| Preparing Fresh Shellfish | |
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| Specialty Meats | |
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| Offal/Specialty Meats/Organ Meats | |
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| Recognition of Quality Points | |
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| Fabrication and Dressing | |
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| Preserved Foods of the Garde Manger | |
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| Methods of Preserving Foods | |
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| The Advantages of Food Preservation in the Kitchen | |
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| Using Acid to Partially Preserve and Flavor Food | |
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| Drying Foods | |
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| Preserving by Hot Pickling, Jarring, or Canning | |
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| Curing, Sausage Making, and Smoking | |
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| A Perspective in the Curing of Meats and Seafood | |
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| The Curing of Foods | |
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| The Basic Curing Methods | |
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| Ingredients Used in Curing and Sausage Making | |
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| Curing and Brining Formulas with Time Charts | |
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| Sausage Making | |
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| Barbecue | |
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| Pates, Terrines, and Mousselines | |
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| A Brief History of Charcuterie | |
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| From Necessity to Haute Cuisine | |
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| Equipment Used in the Making of Pates and Terrines | |
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| Elements of Production | |
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| Cooking Times and Methods | |
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| Cooling and Storage | |
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| Kitchen-Made Cheeses and Creams | |
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| A Brief History of Cheese | |
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| Early Varieties | |
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| Cheese Today | |
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| The Varied Uses of Kitchen-Made Cheeses and Creams | |
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| Cheese Production | |
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| Basic Equipment Identification | |
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| Basic Ingredient Identification | |
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| Basic Steps in Cheese Making | |
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| Making Basic Cheese | |
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| Making Basic Creams | |
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| Caring for Cheese | |
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| Serving Cheese | |
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| Displayed Arts of the Garde Manger | |
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| Sculpting, Carving, and Modeling | |
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| A Timeless Art Form | |
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| Ice Sculpting | |
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| From Passive to Interactive Sculptures | |
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| Vegetable and Fruit Carvings | |
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| Dough Modeling | |
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| Fat Carvings | |
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| Styrofoam | |
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| Food Decoration, Platter Presentation, and Culinary Competition | |
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| The Purpose of Decoration and Presentation | |
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| Coating Agents | |
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| Displaying Food for Consumption | |
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| Culinary Competitions | |
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| Appendix | |
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| Glossary | |
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| References | |
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| Recipe Index | |
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| Subject Index | |