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 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. Product Benefits: - Detailed information on foundations, preparation and fabrication skills of garde manger
- Covers topics including preserved foods and displayed arts of the garde manger
- Carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger
- The text is logically sequenced to build on historical fact, business acumen, professional attitude and other relevant information prior to food handling
- Each chapter includes Chapter Goals; Professional Profiles; Review Questions; Activities and Applications; Key Words in Review; and identifies primary learning strategies
- The text contains over 500 color photographs, 250 recipes, and 75 beautifully illustrated graphs and charts
- This well-researched text contains numerous historical facts, international insights and background information on the subject matter presented
Table of Contents: Chapter 1: Perspectives in Garde Manger
Chapter 2: Calculations and Controls for the Garde Manger
Chapter 3: Banquet Organization
Chapter 4: Amuse-Bouches, Appetizers, and Hors d''Oeuvers
Chapter 5: Salads with Vegetables, Fruits, and Grains
Chapter 6: Sandwiches
Chapter 7: Poultry and Game Birds
Chapter 8: Game Meats
Chapter 9: Meats
Chapter 10: Fish and Shellfish
Chapter 11: Specialty Meats
Chapter 12: Methods of Perserving Foods
Chapter 13: Curing, Sausage Making, and Smoking
Chapter 14: Pates, Terrines, and Mousselines
Chapter 15: Kitchen-Made Cheeses and Creams
Chapter 16: Sculpting, Carving and Modeling
Chapter 17: Food Decoration, Platter Presentation and Culinary Competition |
