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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 | |