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BOOKS > Professional Garde Manger

Professional Garde Manger
Cooking Library > Award Collection > Techniques
Professional Garde Manger
저자/역자Lou Sackett, Jaclyn Pestka ; consulting author, Wayne Gisslen ; photography by J. Gerard Smith
언어영어
출판사John Wiley & Sons
연도2011
#일반_역사_문화 #어워드_컬렉션_테크닉 #어워드_컬렉션 #Garde_manger
Cooking Library 2F
서가위치

목차

Chapter 1. The Garde Manger Profession

1. The History of Garde Manger

- Food Preservation in Prehistory

- Garde Manger in the Classical Cuisine Period

- Garde Manger in Nouvelle Cuisine

- Garde Manger in the Twenty-First Century

2. The Successful Garde Manger Chef

- Attributes and Characteristics of a Successful

- Garde Manger Chef

3. Opportunities in Garde Manger

- Garde Manger in Restaurants

- Garde Manger in Catering

- Garde Manger in Hotels

- Garde Manger on Cruise Ships

- Garde Manger in Institutional Cooking

- Garde Manger in Private Clubs

- Garde Manger in Retail Stores

- Artisan Food Production

- Product Testing and Development

- Food Styling

4. Garde Manger Facilities and Equipment

- The Garde Manger Prep Kitchen

- The Garde Manger Service Line

- Small Equipment for Garde Manger

Chapter 2. Sauces and Dressings

1. Introduction to Emulsion Sauces

- Small Equipment for Garde Manger

2. Vinaigrettes

- Ingredients for Vinaigrettes

- Understanding Vinaigrette Emulsions

- Vinaigrette Mixing Methods

- Classic French Vinaigrette

3. Mayonnaise

- Ingredients for Mayonnaise

- Understanding Mayonnaise Emulsions

- Mayonnaise Mixing Methods

- Troubleshooting Mayonnaise

4. Classic Mayonnaise Sauces

- Troubleshooting Mayonnaise

5. Contemporary Mayonnaise-Based Sauces and Dressings

- Troubleshooting Mayonnaise

6. Dairy-Based Sauces

- Troubleshooting Mayonnaise

7. Cold Sauces Made from Vegetables and Fruits

- Salsas

- Vegetable and Fruit Purées

Chapter 3. Simple Salads and Tossed Salads

1. Salads Made from Leafy Greens

- Simple Salads

- Tossed Salads

2. Salad Ingredients

- Salad Greens : The Five Flavor Groups

- Immature Salad Greens

- Greens Mixes

- Fresh Herbs and Edible Flowers

3. Purchasing Salad Greens

- Market Forms

- Quality Evaluation of Salad Greens

4. Cleaning, Fabricating, and Storing Salad Greens

- Storing Unprepped Salad Greens

- Storing Prepped Salad Greens

- Fabricating Salad Greens

5. Four Methods of Preparing Simple and Tossed Salads

- À la Carte Salad Preparation

- Tableside Salad Preparation

- Family-Style Salad Preparation

- Banquet-Style Salad Preparation

Chapter 4. Cold Vegetables and Fruits

1. Vegetables in Garde Manger Work

- Banquet-Style Salad Preparation

2. Applications for Cold Vegetables

- Banquet-Style Salad Preparation

3. Understanding Vegetables

- Culinary Classifications of Vegetables

- Vegetable Characteristics

4. Fruits in Garde Manger Work

- Vegetable Characteristics

5. Applications for Fruits and Fruit Dishes

- Vegetable Characteristics

6. Understanding Fruit

- Seasonality

7. Purchasing, Storing, and Managing Produce

- Judging Quality

- Storing Produce

- Managing Ripening

- Storing Fabricated Produce

- Storing Cooked Vegetables

8. Fabricating Produce

- Storing Cooked Vegetables

9. Preparing Vegetables for Raw Service

- Crisping Raw Vegetables

10. Cooking Vegetables and Fruits

- Doneness

- Primary Cooking Methods

- Stewed, Braised, Roasted, and Grilled Vegetables

- Special Vegetable Fabrication and Cooking Techniques

Chapter 5. Complex Salads

1. Understanding Complex Salads

- Classifying by Presentation Style

- Classifying by Role in the Meal

- Complex Side Salads

- Complex Main Course Salads

- Complex Salads in Mixed Presentation

- Fruit Salads

2. Understanding Arranged Salads

- Constructing the Plate

Chapter 6. Cold Seafood

1. Understanding Seafood Classifications

- Constructing the Plate

2. Types of Cold Seafood Dishes

- Cold Seafood Appetizers

- Cold Seafood Entrées

- Seafood Presentations for the Cold Buffet

3. Cooking Methods for Cold Seafood

- Poaching

- Steaming

- Pan-Steaming

- Grilling

- ”Cooking” with Acid

4. Seafood Mousses

- Understanding Mousses

- Preparing Seafood Mousses

5. Seafood Served Ras

- Standards for Serving Raw Seafood

6. Raw Shellfish Specialties

- Raw Oysters

- Raw Clams

- Raw Mussels

- Raw Fish Specialties

7. Caviar

- Eurasian Sturgeon Caviar

- Other Types of Caviar

- Caviar Service

- Storing Fresh Caviar

Chapter 7. Cold Meats

1. Applications for Cold Meats

- Cold Meats for Sandwiches

- Cold Meats for Complex Salads

- Cold Meats for Buffet Presentation

2. Preparing Cold Meat Products

- Principles of Cooking Meats to Be Served Cold

- Cooking Methods for Cold Meats

3. Raw Meat Dishes

- Cooking Methods for Cold Meats

4. Meat-Based Mousses

- Liver Parfaits

5. Foie Gras

- Fresh Foie Gras

- Processed Foie Gras and Foie Gras Products

Chapter 8. Cold Soups

1. Understanding Cold Soups

- Categories of Cold Soups

- Ingredients for Cold Soups

- Keeping Cold Soups Cold

- Garnishes and Accompaniments for Cold Soups

- Types of Cold Soups

- Preparing Cold Soups

- Serving Cold Soups

Chapter 9. Garde Manger Sandwiches

1. Understanding Sandwiches

- Serving Cold Soups

2. The Four Basic Sandwich Elements

- Breads for Sandwiches

- Spreads for Sandwiches

- Sandwich Fillings

- Internal Garnishes

3. Types of Sandwiches

- Simple Sandwiches

- Double-Decker Sandwiches

- Open-Face Sandwiches

- Long Roll Sandwiches

- Pocket Sandwiches

- Wrap Sandwiches

4. Making Sandwiches

- The Sandwich Station

- Mise-en-Place

- Quantity Sandwich Production

- Packaging Sandwiches for Take-Out and Catering

- Sandwich Sanitation

5. Sandwich Procedures and Reciper

- Simple Sandwiches

- Double-Decker Sandwiches

- Open-Face Sandwiches

- Long Roll Sandwiches

- Pocket Sandwiches

- Wrap Sandwiches

- Heated Sandwiches from the Garde Manger Station

- Pressed Sandwiches

Chapter 10. Cold Hors d'Oeuvres

1. Understanding Hors d'Oeuvres

- Characteristics of Hors d'Oeuvres

2. Types of Hors d'Oeuvres

- Stuffed Hors d'Oeuvres

- Wrapped and Rolled Hors d'Oeuvres

- Picked and Skewered Hors d'Oeuvres

- Pastry Hors d'Oeuvres

- Canapés

3. Presenting Hors d'Oeuvres

- Serviceware for Hors d'Oeuvres

- The Four Elements of Hors d'Oeuvre Presentation

4. Serving Hors d'Oeuvres

- The Four Elements of Hors d'Oeuvre Presentation

5. Preparing Canapés

- Canapé Shapes and Sizes

- Canapé Garnishes

- Construction Canapés

Chapter 11. Cured and Smoked Foods

1. Understanding Curing

- How Curing Works

- Types of Cured Foods

- Curing Compounds

2. Ingredients for Cured Foods

- Curing Ingredients

- Foods to Be Cured

3. Curing Procedures

- Evaluating Meats, Poultry, and Fish for Curing

- The Four Phases of the Curing Process

- The Pellicle

4. Brine Curing

- Immersion Brining

- Internal Brining

- Equipment for Internal Brining

5. Dry Curing

- Rubbing Method

- Packing Method

6. Introduction to Smoked Foods

- The Importance of Curing Before Smoking

7. Ingredients

- Foods for Smoking

- Woods for Smoking

- Flavorings for Smoking

8. Smoking Temperatures

- Cold Smoking

- Hot Smoking

9. Equipment for Smoking

- Heat Source

- Smoking Chamber

- Ventilation/Circulation System

- Types of Smokers

- Small Equipment for Smoking

10. The Smoking Procedure

- Small Equipment for Smoking

11. Foods Preserved in Fat

- Confits

- Rillettes and Other Uncured Fods Sealed in Fat

Chapter 12. Sausages

1. Understanding Sausages

- Rillettes and Other Uncured Fods Sealed in Fat

2. The Anatomy of a Sausage

- The Forcemeat

- The Casing

- The Internal Garnish

3. Types of Sausages

- Standard-Grind Sausages

- Emulsified Sausages

4. Ingredients

- Meats and Poultry for Sausages

- Fats for Sausages

- Flavorings for Sausages

- Secondary Binders

- Bacterial Cultures

- Sausage Casings

5. Equipment for Sausage Making

- Grinding Equipment

- Rotation Choppers

- Food Processors

- Mixing Equipment

- Encasement Equipment

- Small Equipment for Sausage Making

6. The Four Phases of Sausage Production

- Grinding Forcemeats

- Mixing Forcemeats

- Encasing

- Finishing

Chapter 13. Pâtés and Terrines, and Charcuterie Specialties

1. Pâtés and Terrines

- Types of Pâtés

- The Four Elements of Pâté Construction

- Ingredients

2. Equipment for Pâté Production

- Equipment for Grinding and Puréeing

- Pâté and Terrine Forms

3. Galantines, Ballottines, and Pâté Roulades

- Preparing Galantines and Ballottines

4. Storing and Presenting Pâtés

- Storage

- Presentation Styles

- Pâté Accompaniments

Chapter 14. Cheese and Other Dairy Products

1. Fresh Dairy Products

- Milk

- Cream

- Butter

2. Fermented Dairy Products

- Dairy Fermentation

- Types of Fermented Dairy Products

- Making Fermented Dairy Products

3. Cheese

- Classifying Cheeses

- The Cheese-Making Process

- Types of Fresh, Cured, and Aged Cheeses

- Cheeses Clasified by Flavor Characteristics

- Storing Cheeses

- Serving Cheese

- Making Fresh Cheeses

Chapter 15. Mousselines

1. Introduction to Mousselines

- Making Fresh Cheeses

2. Understanding Mousseline Forcemeats

- The Mousseline Emulsion

- Protein Coagulation

- Cream Acting as the Lightener

3. Ingredients for Mousselines

- Seafood

- Meats and Poultry

- Eggs

- Cream

- Seasonings and Flavorings

4. Preparing Mousseline Forcemeats

- Fabrication and Straining for Smoothness

- Temperature Requirements

- Mixing Procedure

- Evaluating the Bind

- Cooking Mousselines

- Storing Mousselines

- Presenting Cold Mousselines

Chapter 16. Aspic and Chaud-Froid

1. The Challenge of Aspic and Chaud-Froid Work

- Understanding Coating Sauces

- Preparing and Using a Gelatinized Liquid

2. Aspic

- Preparing Aspic

3. Chaud-Froid

- Preparing Chaud-Froid Sauce

4. Mayonnaise Collée

- Preparing Chaud-Froid Sauce

5. Aspic and Chaud-Froid Work

- Steps in Basic Coating and Decorating Work

6. Surface Décor for Aspic and Chaud-Froid Work

- Coating and Decorating Procedures

- Other Applications for Coating Sauces

Chapter 17. Condiments, Embellishments, and Décor

1. Finishing Touches

- Other Applications for Coating Sauces

2. Condiments

- Other Applications for Coating Sauces

3. Embellishments

- Crackers, Chips, and Croûtons

- Pastry Containers and Accents

- Aspics, Foams, Ices, and Plate Painting

4. Décor

- Flat Décor Items for Aspic and Chaud-Froid Work

- Carved Fruits and Vegetables

- Butter Décor

- Ice Sculptures

Chapter 18. Buffets and Food Bars

1. Understanding Buffets

- Buffet Service Styles

- The Five Phases of Buffet Work

- Buffet Menus

- Buffet Calculations

2. Food Bars

- Understanding Food Bars

- Food Bar Equipment

- Operating a Food Bar

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