ISBN-10:
1118173635
ISBN-13:
9781118173633
Pub. Date:
04/24/2012
Publisher:
Wiley
Study Guide to accompany Garde Manger: The Art and Craft of the Cold Kitchen / Edition 4

Study Guide to accompany Garde Manger: The Art and Craft of the Cold Kitchen / Edition 4

by The Culinary Institute of America (CIA)
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Overview

The cold kitchen guide for students and chefs to complement the market-leading text

This is a study guide for culinary students and a reference guide for professional chefs. The Study Guide to accompany Garde Manger: The Art and Craft of the Cold Kitchen is the ideal accompaniment to the primary text. Since 1999, Garde Manger: The Art and Craft of the Cold Kitchen has been the market-leading textbook on the cold kitchen. The fourth edition shares up-to-date recipes, plating techniques, and flavor profiles, as well as industry trends. The study guide serves as a supplement to this edition. It's vital that culinary students have garde manger knowledge covering a broad range of culinary skills. Together, the text and guide support the reader having a comprehensive array information on topics such as cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development. The study guide is authored by The Culinary Institute of America.

Product Details

ISBN-13: 9781118173633
Publisher: Wiley
Publication date: 04/24/2012
Edition description: Study Guid
Pages: 48
Sales rank: 958,177
Product dimensions: 8.10(w) x 10.70(h) x 0.60(d)

About the Author

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

Table of Contents

Chapter 1: The Professional Garde Manger 5

Chapter 2: Cold Sauces and Cold Soups 8

Chapter 3: Salads 12

Chapter 4: Sandwiches 16

Chapter 5: Cured and Smoked Foods 19

Chapter 6: Sausage 23

Chapter 7: Terrines, Pates, Galantines, and Roulades 27

Chapter 8: Cheese 31

Chapter 9: Appetizers and hors d’oeuvre 35

Chapter 10: Condiments, Crackers, and Pickles 40

Chapter 11: Buffet Presentation 43

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