Garde manger

Continued part 1, part 2 of ebook "Cooking essentials for the new professional chef: The food and beverage institute (Student workbook)" provides readers with contents including: Chapter 8 - Sauces; Chapter 9 - Dry-heat cooking methods; Chapter 10 - Moist-heat and combination cooking techniques; Chapter 11 - Charcuterie and garde-manger; Chapter 12 - Baking and pastry;...

109p lytamnguyet 04-08-2023 9 5   Download

Part 1 of ebook "Cooking essentials for the new professional chef: The food and beverage institute" provides readers with contents including: introduction to the profession; the foodservice professional; the professional chef; food and kitchen safety; nutrition and healthy cooking; equipment identification; the raw ingredients; cooking in the professional kitchen; mise en place; soups; sauces; dry-heat cooking methods; moist-heat and combination cooking techniques; charcuterie and garde-manger; baking and pastry;...

478p lytamnguyet 04-08-2023 9 4   Download

Continued part 1, part 2 of ebook "The professional garde manger: A guide to the art of the buffet" provides readers with content including: Chapter 5 - Savory pastries; Chapter 6 - Salads and vegetables; Chapter 7 - Aspic, chaud-froid, and timbales; Chapter 8 - Cheese and eggs; Chapter 9 - Charcuterie, curing, and smoking; Chapter 10 - Farces; Chapter 11 - Sculptured centerpieces;...

228p lytamnguyet 04-08-2023 9 5   Download

The Professional Garde Manger is a uniquely comprehensive book that explores this fascinating, inventive, and important aspect of the culinary world. It provides cooking professionals with the background needed to build their repertoire, develop their style, and keep this exciting culinary craft alive and well. Part 1 of ebook "The professional garde manger: A guide to the art of the buffet" provides readers with content including: Chapter 1 - Introduction; Chapter 2 - Cold sauces and marinades; Chapter 3 - Cold soups; Chapter 4 - Canapés;...

235p lytamnguyet 04-08-2023 9 4   Download

Chapter 27 - Pâtés, terrines, and other cold foods. After reading the material in this chapter, you should be able to: Prepare and use aspic jellies, prepare and use classic chaud-froid and mayonnaise chaud-froid, prepare livers for use in forcemeats, prepare basic meat and poultry forcemeats,...

22p runordie9 27-09-2022 10 5   Download