Study Guide for Garde Manger: Cold Kitchen Fundamentals [Paperback]

Section One History of the Cold Kitchen and Basic Sanitation

Unit 1 Introduction of the Cold Kitchen

Unit 2 Sanitation and Safety

 

Section Two Equipment and Ingredients

Unit 3 Basic Equipment

Unit 4 Flavorings

Unit 5 Produce, Legumes and Grains

Unit 6 Proteins in the Cold Kitchen

 

Section Three Appetizers

Unit 7 Canap?s

Unit 8 Appetizers

 

Section Four Sandwiches and Cold Soups 

Unit 9 Sandwiches

Unit 10 Cold Soups

 

Section Five Salads 

Unit 11 Salad Basics

Unit 12 Side Salads

Unit 13 Main Course Salads

 

Section Six Dressings, Dips and Cold Sauces

Unit 14 Dressings

Unit 15 Cold Sauces, Dips, Aioli, Salsas, Relishes and Chutneys