Garde Manger: A Guide to the Cold Kitchen

by Marshall Welsh & William R. Thibodeaux

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The Garde Manger course is an introduction to the art and craft of the cold kitchen and is rooted in preservation methods and techniques dating back to the days when the Garde Manger or 'keeper of the food' had no refrigeration and needed to preserve food for its wholesomeness. Techniques such as aspics and terrines are making a resurgence in the modern kitchen and a good foundation is important for you to be able to create your own niche as a modern chef.

Description from LibreTexts.

Publisher
Finch Henry Job Corps Center & Nicholls State University
Subjects
Workforce, Food Production Service and Culinary Arts
Licence
CC BY-NC 4.0, as LibreTexts states it. Non-commercial use only.
Who can read
Tweens profiles and older, judged from its title and subjects

Contents

LibreTexts writes equations in TeX, and here they show as TeX; the PDF has them typeset.

  1. Front Matter
  2. TitlePage
  3. InfoPage
  4. Table of Contents
  5. Licensing
  6. Preface
  7. 1: Chapters
  8. 1.1: The Professional Garde Manger
  9. 1.2: Introduction to Wine and Cheese Making and Aging
  10. 1.3: Curing, Brining and Smoking
  11. 1.4: Charcuterie Production and Aging
  12. 1.5: Condiments and Canning
  13. 1.6: Cold Sauces, Salads, and Sandwiches
  14. 1.7: Hors d’ Oeuvre, Caviar and Buffet Presentation
  15. 1.8: Midterm Exam and Caviar Buffet Practical
  16. 1.9: Terrines, Galantines, Forcemeats, and Pâtes
  17. 1.10: Aspic and Cold Platter Creation
  18. 1.11: Sausage Making
  19. 1.12: Theme Catering Event
  20. 1.13: Charcuterie Board Event Planning
  21. 1.14: Final Presentation Event, Recap, Final Review
  22. 2: Appendices
  23. 2.1: Notes and Image Notes
  24. 2.2: Professional Associations and Industry Resources
  25. 2.3: Measurement and conversion charts
  26. Back Matter
  27. Index
  28. Glossary
  29. Detailed Licensing