Meyer The Working Garde Manger

1. Auflage 2013
ISBN: 978-1-4665-8774-8
Verlag: Taylor & Francis
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 544 Seiten

A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. In addition to artistic and culinary ability, the GM must be a well-organized professional, a departmental leader, and an inspirational trainer of kitchen staff. The job requires the ability to multitask and respond quickly to emergencies. The Working Garde Manger is designed to help students in culinary arts programs cultivate techniques learned in the GM course, enabling them to continue refining their skills as they progress through their careers.

Filled with classroom-tested instructions and recipes, this volume walks students through the rigors of preparing all types of dishes within the GM bailiwick. After an introduction to each item, clear, concise recipes follow. Among the food items covered, the book presents focused chapters on hors d’oeuvres, soups, salsas, salads, charcuterie, pâté, mousse, and seasonings. It instructs students on all forms of food preparation, including poaching, sautéing, grilling, baking, braising, and roasting. Chef’s Notes are sprinkled throughout the text, offering additional tips from the author’s lengthy experience in the restaurant industry.

The rewarding career of Garde Manger is challenging and it takes years to master the abilities necessary to acquire expertise. This volume will not only help students refine their skills in class, but will also follow them to the kitchen as a professional reference.

Autoren/Hrsg.

Meyer, Al

Fachgebiete

• Technische Wissenschaften Sonstige Technologien | Angewandte Technik Handwerk
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Appetizers
Cold Soups
Cold Sauces
Salsas, Relishes & Chutneys
General Recipes
Pickling
Dressings
Salads
Marinades
Smoking, Curing & Brining
Charcuterie & Sausage
Galantines & Ballotines
Pâtés & Terrines
Savory Mousse & Mousseline
Seasonings & Spice Mixtures
Foie Gras
Aspic & Gelée
Chaudfroid
Design & Layout Of A Platter
Glossary
Appendix Curing & Smoking
Education
Index