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Garde manger. 6

By: 4 0 16, [, ] | Culinary Institute of America [, ] |

Contributor(s): Culinary Institute of America 5 6 [] |

Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code Series: ProChef training materials; New York, Culinary Institute of America,;2007.46Edition: Description: 4 3/4 in. 1 videodisc (90+ mins.) : sd., colContent type: two-dimensional moving image Media type: video Carrier type: videodiscISBN: 158315339xISSN: 2Other title: 6 []Uniform titles: | | Related works: 1 40 6 []Subject(s): -- 2 -- 0 -- -- | -- 2 -- 0 -- 6 -- | 2 0 -- | -- -- 20 -- | | -- -- Cookery (Cold dishes). -- -- 20 -- | -- -- -- 20 -- --Genre/Form: -- 2 -- Additional physical formats: DDC classification: | LOC classification: | TX830 .C897 2007 | 2Other classification:

Contents:

Action note: In: Summary: Composed Salads : Contrasting colors, flavors, texture, heights, and temperature all play a role in the arrangement of a composed salad. During this segment you will: practice techniques for preparing and presenting several kinds of composed salads ; receive tips for developing your own creations. Condiments : Condiments are the workhorse of garde manger{u2014}tart, spicy, or pungent, these items boost the flavor of any dish. In this segment, you will: learn the basic recipes for the five most commonly used condiments{u2014}mustard, ketchup, chutney, relish, and pickles ; explore variations on these recipes ; discover effective ways to use condiments in hors d'oeuvre and appetizers. Presenting Appetizers and Hors d'Oeuvre : In this essential training companion for anyone who handles garde manger functions, you will: discover the elegance of the first course ; study the key elements of successful appetizers{u2014}ingredient selection, presentation, and plating and service techniques. Other editions:

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Item type	Current location	Home library	Collection	Call number	Status	Date due	Barcode	Item holds
Book	PLM	PLM	Circulation-Circulating	TX 830 C897 2007 OC (Browse shelf)	Available		DVD-23

Total holds: 0

Composed Salads : Contrasting colors, flavors, texture, heights, and temperature all play a role in the arrangement of a composed salad. During this segment you will: practice techniques for preparing and presenting several kinds of composed salads ; receive tips for developing your own creations. Condiments : Condiments are the workhorse of garde manger{u2014}tart, spicy, or pungent, these items boost the flavor of any dish. In this segment, you will: learn the basic recipes for the five most commonly used condiments{u2014}mustard, ketchup, chutney, relish, and pickles ; explore variations on these recipes ; discover effective ways to use condiments in hors d'oeuvre and appetizers. Presenting Appetizers and Hors d'Oeuvre : In this essential training companion for anyone who handles garde manger functions, you will: discover the elegance of the first course ; study the key elements of successful appetizers{u2014}ingredient selection, presentation, and plating and service techniques.

DVD format.

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