Description
ACF’s Cold Kitchen Fundamentals covers all aspects of the garde manger, from simple salad prep, to dressing and sauce making, to appetizers, soups and sandwiches, to charcuterie, cheese making, and ice carving. Each chapter is rich with photos, chef’s tips, and recipes and each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Offering unique coverage of competition and food technology, the book helps students understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more! Some additional features include:
- An ACF endorsement—makes this text unique.
- Chef’s Tips–provide invaluable how-to information from seasoned professionals
- Over 600 illustrative photographs—appear throughout the book.
- Supportive Recipes–include those tested in the working kitchen and culinary schools.
Table of Contents
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 Canapés
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
Section Seven Fabrication
Unit 16 Curing, Smoking, Marinating, Drying and Pickling
Unit 17 Basic Charcutière
Section Eight Buffets & Catering
Unit 18 Buffets
Unit 19 Catering
Section Nine The Craft
Unit 20 Decorative Work, the Heart of the Garde Manger
Unit 21 Preparing for Culinary Competitions
Appendices
Appendix A Safety Charts
Appendix B Miscellaneous Charts
Appendix C Food Charts
Appendix D ACF COMPETITIONS
Appendix E Sources
Glossary
Bibliography
Enhance your learning experience with text-specific study materials.
Study Guide for Garde Manger: Cold Kitchen Fundamentals
ISBN-13: 978-0-13-172904-9
$24.00 | Add to Cart
These online resources are available at no cost.
Companion Website for Garde Manger: Cold Kitchen Fundamentals
This title is also sold in the various packages listed below. Before purchasing one of these packages, speak with your professor about which one will help you be successful in your course.
Package ISBN-13: 9780133089042
Includes this title packaged with:
- 2012 MyCulinaryLab -- Access Card
- Pearson Education
$175.53 | Add to Cart
Package ISBN-13: 9780132886949
Includes this title packaged with:
- Pearson Kitchen Manager -- Access Code Card, 5th Edition
- Pearson Education
$175.53 | Add to Cart
Package ISBN-13: 9780133102819
Includes this title packaged with:
- Practical Chef's Reference, The: A Compendium of Charts, Formulas and Ratios
Russell Furdell
$148.87 | Add to Cart
Package ISBN-13: 9780133120295
Includes this title packaged with:
- On Baking, 3rd Edition
Sarah R. Labensky, Priscilla A. Martel, Eddy Van Damme
$256.00 | Add to Cart
Package ISBN-13: 9780133082562
Includes this title packaged with:
- Study Guide for Garde Manger: Cold Kitchen Fundamentals
. The American Culinary Federation, Edward F Leonard, Brenda R. Carlos, Tina Powers
$155.53 | Add to Cart
Package ISBN-13: 9780133120400
Includes this title packaged with:
- On Cooking: A Textbook of Culinary Fundamentals, 5th Edition
Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause
$256.00 | Add to Cart
Package ISBN-13: 9780133104271
Includes this title packaged with:
- Pearson Kitchen Manager -- Access Code Card, 5th Edition
- Pearson Education - 2012 MyCulinaryLab with Pearson eText -- Access Card -- for Garde Manger: Cold Kitchen Fundamentals
. The American Culinary Federation, Edward F Leonard, Brenda R. Carlos, Brenda Carlos
$242.20 | Add to Cart
Package ISBN-13: 9780133120462
Includes this title packaged with:
- 2012 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking, On Baking, and Garde Manger, 5th Edition
Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause - On Cooking: A Textbook of Culinary Fundamentals, 5th Edition
Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause
$322.67 | Add to Cart
Package ISBN-13: 9780133120455
Includes this title packaged with:
- 2012 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking, On Baking, and Garde Manger, 5th Edition
Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause - On Baking, 3rd Edition
Sarah R. Labensky, Priscilla A. Martel, Eddy Van Damme
$322.67 | Add to Cart
Package ISBN-13: 9780133120271
Includes this title packaged with:
- 2012 MyCulinaryLab -- Access Card
- Pearson Education - On Cooking: A Textbook of Culinary Fundamentals, 5th Edition
Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause
$289.33 | Add to Cart
Package ISBN-13: 9780133120431
Includes this title packaged with:
- 2012 MyCulinaryLab -- Access Card
- Pearson Education - On Baking, 3rd Edition
Sarah R. Labensky, Priscilla A. Martel, Eddy Van Damme
$289.33 | Add to Cart
Package ISBN-13: 9780133080520
Includes this title packaged with:
- On Cooking: A Textbook of Culinary Fundamentals, 5th Edition
Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause - On Baking, 3rd Edition
Sarah R. Labensky, Priscilla A. Martel, Eddy Van Damme
$282.67 | Add to Cart
Package ISBN-13: 9780133111101
Includes this title packaged with:
- 2012 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking, On Baking, and Garde Manger, 5th Edition
Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause - On Cooking: A Textbook of Culinary Fundamentals, 5th Edition
Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause - On Baking, 3rd Edition
Sarah R. Labensky, Priscilla A. Martel, Eddy Van Damme
$349.33 | Add to Cart
Package ISBN-13: 9780133458411
Includes this title packaged with:
- Culinary Fundamentals
. The American Culinary Federation - On Cooking: A Textbook of Culinary Fundamentals, 5th Edition
Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause - On Baking, 3rd Edition
Sarah R. Labensky, Priscilla A. Martel, Eddy Van Damme
$316.00 | Add to Cart
Package ISBN-13: 9780133458435
Includes this title packaged with:
- Culinary Fundamentals
. The American Culinary Federation - 2012 MyCulinaryLab -- Access Card
- Pearson Education - On Cooking: A Textbook of Culinary Fundamentals, 5th Edition
Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause - On Baking, 3rd Edition
Sarah R. Labensky, Priscilla A. Martel, Eddy Van Damme
$349.33 | Add to Cart
Package ISBN-13: 9780133458428
Includes this title packaged with:
- Culinary Fundamentals
. The American Culinary Federation - 2012 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking, On Baking, and Garde Manger, 5th Edition
Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause - On Cooking: A Textbook of Culinary Fundamentals, 5th Edition
Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause - On Baking, 3rd Edition
Sarah R. Labensky, Priscilla A. Martel, Eddy Van Damme
$382.67 | Add to Cart
Package ISBN-13: 9780133089288
Includes this title packaged with:
- ServSafe CourseBook with Answer Sheet, 6th Edition
. National Restaurant Association - 2012 MyCulinaryLab -- Access Card
- Pearson Education - On Cooking: A Textbook of Culinary Fundamentals, 5th Edition
Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause - Study Guide for On Cooking: A Textbook of Culinary Fundamentals, 5th Edition
Priscilla A. Martel, Sarah R. Labensky, Steven R. Labensky, Alan M. Hause - On Baking, 3rd Edition
Sarah R. Labensky, Priscilla A. Martel, Eddy Van Damme - Study Guide for On Baking, 3rd Edition
Sarah R. Labensky, Priscilla A. Martel, Eddy Van Damme
$536.27 | Add to Cart
Purchase Info
ISBN-10: 0-13-118219-6
ISBN-13: 978-0-13-118219-6
Format: Cloth
$142.20 | Free Ground Shipping.
Digital Choices
MyLab & Mastering 
MyLab and Mastering products deliver customizable content and highly personalized study paths, responsive learning tools, and real-time evaluation and diagnostics. MyLab and Mastering products help move students toward the moment that matters most—the moment of true understanding and learning.
Buy Access2012 MyCulinaryLab -- Pearson eText Upgrade -- for Garde Manger: Cold Kitchen Fundamentals
$55.20 | ISBN-13: 978-0-13-298924-4
Buy Access2012 MyCulinaryLab -- Instant Access -- for Garde Manger: Cold Kitchen Fundamentals
$71.50 | ISBN-13: 978-0-13-298921-3
Buy Access2012 MyCulinaryLab with Pearson eText -- Instant Access -- for Garde Manger: Cold Kitchen Fundamentals
$121.00 | ISBN-13: 978-0-13-298918-3
eTextbook
With CourseSmart eTextbooks and eResources, you save up to 60% off the price of new print textbooks, and can switch between studying online or offline to suit your needs.
Once you have purchased your eTextbooks and added them to your CourseSmart bookshelf, you can access them anytime, anywhere.
Garde Manger: Cold Kitchen Fundamentals, CourseSmart eTextbook
$56.99 | ISBN-13: 978-0-13-500584-2
