Modern Garde Manger

ISBN-10: 140185009X
ISBN-13: 9781401850098
Edition: 2006
List price: $142.95
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Description: Winner of the Prestigious IACP (International Association of Culinary Professionals) Award, The Modern Garde Manger is designed to meet the educational needs of novice culinary students and experienced chefs. Its carefully researched information and  More...

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Book details

List price: $142.95
Copyright year: 2006
Publisher: Delmar Cengage Learning
Publication date: 1/31/2006
Binding: Hardcover
Pages: 744
Size: 9.25" wide x 11.50" long x 1.50" tall
Weight: 5.170
Language: English

Winner of the Prestigious IACP (International Association of Culinary Professionals) Award, The Modern Garde Manger is designed to meet the educational needs of novice culinary students and experienced chefs. Its carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station. Five distinct sections covering seventeen chapters of text and recipes focus on the different aspects of the chef s required knowledge and responsibilities. Special features of the text include Chapter Goals; Professional Profiles featuring leading culinary personalities; Review Questions to spark classroom discussion and pique student interest; Activities and Applications that stress the importance of critical thinking skills, relative to the material presented in the chapter; and Key Words in Review. This is the most comprehensive text of its kind available for today s student and professional chef.

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

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