Garde Manger: Cold Kitchen Fundamentals

Description

ACF’s 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 principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more! Some additional features include: An ACF endorsement―makes this text unique. Chef’s Tips–provide invaluable how-to information from seasoned professionals Over 600 illustrative photographs―appear throughout the book. Supportive Recipes–include those tested in the working kitchen and culinary schools. Cover Title Page Copyright Page Contents Preface Acknowledgments About the Authors SECTION 1 History of the Cold Kitchen and Basic Food Safety, Sanitation, and Equipment Unit 1 Introduction to the Cold Kitchen A Brief History Review Questions Unit 2 Sanitation and Safety It Starts with You Keep Equipment and Work Areas Clean Providing for a Safe Dining Experience Workplace Safety Review Questions Unit 3 Basic Equipment Equipment and Tool Standards Cold and Hot Heavy Equipment Processing Equipment Charcuterie Equipment Sausage-Making Equipment Kitchen Wares Additional Cutting Tools Mixing Bowls, Colanders, Sieves, Strainers, and Scales Ladles, Serving Spoons, Scoops Cutters, Molds, and Other Containers Preventive Maintenance Review Questions SECTION 2 Ingredients Unit 4 Flavorings Herbs and Spices Salt (sodium chloride) Oils Vinegars Additional Flavorings Review Questions Unit 5 Produce, Legumes, and Grains Fruit or Vegetable? Fruits Vegetables Grains Pastas Review Questions Unit 6 Proteins in the Cold Kitchen Dairy Products Eggs Seafood, Poultry, and Meat Review Questions SECTION 3 Starters Unit 7 Canapés Canapé Starters Review Questions Unit 8 Appetizers Amuse-Bouche Appetizer or Hors d’Oeuvre? Around the World Presentation Cold Appetizers Hot Appetizers Review Questions SECTION 4 Sandwiches and Cold Soups Unit 9 Sandwiches History of the Sandwich Classification of Sandwiches Components of the Sandwich Sandwich Presentation Breads Spreads Fillings Hot and Grilled Sandwiches Review Questions Unit 10 Cold Soups Clear Soups Fruit Soups Review Questions SECTION 5 Salads Unit 11 Salad Basics History of the Salad Types of Salads Basic Knife Skills Used in the Salad Station Salad Greens Fresh Herbs Organics Salad Prep Plating Salads Bound Salads Banquet Salads Review Questions Unit 12 Side Salads Starch-Based Salads Vegetable and Fruit Side Salads The Salad Bar Review Questions Unit 13 Main-Course Salads Main-Course Salad-Making Tips Classic Main-Course Salads Contemporary Main-Course Salads Review Questions SECTION 6 Dressings, Dips, and Cold Sauces Unit 14 Dressings Dressing Classifications Vinaigrettes Emulsified Dressings Cream Dressings Cooked Dressings Low-Fat Dressings Review Questions Unit 15 Cold Sauces, Dips, Aioli, Salsas, Relishes, and Chutneys Cold Sauces Gastriques Dips Aioli Salsa Chutney and Relish Review Questions SECTION 7 Fabrication Unit 16 Curing, Smoking, Marinating, Drying, and Pickling Curing Smoking Rubs Marinating Drying Pickling Review Questions Unit 17 Basic Charcuterie Forcemeats Sausage Making Galantine, Ballotine, and Dondine de Canard Production Quenelles Foie Gras Pâté Terrines Mousse Rillettes Review Questions SECTION 8 Buffets and Catering Unit 18 Buffets Elements of Successful Buffets Buffet Equipment Buffet Layout Table Decorations Calculating Food Quantities for the Buffet Action Stations Wedding Receptions Holiday Theme Buffets Review Questions Unit 19 Catering Banquet Event Order (BEO) Terminology of Service Off-Site Catering Service Equipment Canapés Service Boxed Lunches Room Service and Amenities Review Questions SECTION 9 The Craft Unit 20 Decorating Work—The Heart of the Garde Manger The Past, Present, and Future of Food Decorations Work Environment—A Basic Decorating Principle Aspic Jelly Working with Dry Gelatin Products Chaud Froid Sauce Decorating Techniques and Skills Principles of Platter Design Vegetable Carving Fruit Baskets Dough Carving Ice Carving Modern Trends in Decoration Review Questions Unit 21 Preparing for Culinary Competitions Why Compete? History of Culinary Competition Chef Heroes The Future of Culinary Exhibitions Team Selection Preparing for Competition Competition Formulas Categories of Competition Review Questions APPENDICES Appendix A: Handy Safety Charts Appendix B: Miscellaneous Useful Charts Appendix C: Informational Food Charts Appendix D: ACF Competition Categories Appendix E: Sources BIBLIOGRAPHY GLOSSARY A B C D E F G H I J K L M N O P Q R S T U V W X Y Z INDEX A B C D E F G H I J K L M N O P Q R S T U V W Y Z CREDITS