Professional Garde Manger, Study Guide

Professional Garde Manger presents working chefs with a comprehensive and visual coverage of everything they need to know to master the cold kitchen.  This new text on garde manger work provides step-by-step techniques and procedures covering over 450 recipes and more than 750 recipe variations for the garde manger chef.  Beautifully illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads and hors d'oeuvres to mousellines and charcuterie specialties to careers in the field.

To The Student v The Garde Manger Professsion 1 Sauces and Dressings 11 Simple Salads and Tossed Salads 19 Cold Vegetables and Fruits 25 Complex Salads 35 Cold Seafood 43 Cold Meats 53 Cold Soups 61 Garde Manger Sandwiches 67 Cold Hors d'Oeuvres  73 Cured and Smoked Foods 81 Sausages 91 Pâtés, Terrines, and Charcuterie Specialties 103 Cheese and Other Dairy Products 115 Mousselines 127 Aspic and Chaud-froid 133 Condiments, Embellishments, and Décor 141 Buffets and Food Bars 151