Garde Manger: 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 principles of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more!

Contents

Section One: History of the Cold Kitchen and Basic Sanitation

1. Introduction of the Cold Kitchen
2. Sanitation and Safety

Section Two: Equipment and Ingredients

3. Basic Equipment
4. Flavorings
5. Produce, Legumes and Grains
6. Proteins in the Cold Kitchen

Section Three: Appetizers

7. Canapés
8. Appetizers

Section Four: Sandwiches and Cold Soups

9. Sandwiches
10. Cold Soups

Section Five: Salads

11. Salad Basics
12. Side Salads
13. Main Course Salads

Section Six: Dressings, Dips and Cold Sauces

14. Dressings
15. Cold Sauces, Dips, Aioli, Salsas, Relishes and Chutneys

Section Seven: Fabrication

16. Curing, Smoking, Marinating, Drying and Pickling
17. Basic Charcuterie

Section Eight: Buffets & Catering

18. Buffets
19. Catering

Section Nine: The Craft

20. Decorative Work, the Heart of the Garde Manger
21. Preparing for Culinary Competitions

Appendices

1. Safety Charts
2. Miscellaneous Charts
3. Food Charts
4. ACF COMPETITIONS
5. Sources

Index

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