4  0   <br/><br/>
Garde manger.        6 
       6     

 -   
 -     
 - 1 videodisc (90+ mins.) :  sd., col.   4 3/4 in.     
 -   
 -   
 - 
 - 
 - ProChef training materials         .
 -     .
 -          0   .
 -         .
 -  0       .
<br/><br/>    
<br/><br/>
<br/><br/>      
<br/><br/>   5 
<br/><br/>      
<br/><br/> 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 mangertart, 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  condimentsmustard, 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 appetizersingredient selection, presentation, and plating and service techniques.       
<br/><br/>      
<br/><br/><br/> <br/> <br/> <br/> <br/> <br/> <br/> 
<br/><br/><br/>DVD format. 
<br/><br/><br/>5     
<br/><br/><br/> <br/>   
<br/><br/><label>ISBN: </label>158315339x   
<br/><br/><label>ISSN: </label>2 
 =   
 =   
<br/><br/><label>Standard No.: </label>        
<br/><br/><label>Publisher. No.: </label>  
<br/><br/><label>Source: </label>        
<br/><br/><label>LCCN: </label>
<br/><br/><label>Nat. Bib. No.: </label> 2 
<br/><br/><label>Nat. Bib. Agency Control No.: </label>    
<br/><br/><label>Subjects--Personal Names: </label><br/>     2     --0------
<br/><br/><label>Subjects--Corporate Names: </label><br/>     6 --0-- 2 --------
<br/><br/><label>Subjects--Meeting Names: </label><br/><br/> 0    2 --
<br/><br/><label>Subjects--Uniform Titles: </label><br/>  --20------
<br/><br/><label>Subjects--Chronological Terms: </label><br/> 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cookery (Cold dishes).    --------20--
<br/><br/><label>Subjects--Geographic Terms: </label><br/>--------20--
<br/><br/><label>Index Terms--Genre/Form: </label><br/>----2
<br/><br/><label>LC Class. No.: </label>TX830 .C897 2007  / 2 
<br/><br/><label>Dewey Class. No.: </label> / 2 
<br/><br/><label>National Agricultural Library Call No.: </label> /  
<br/><br/><label>National Library of Medicine Call No.: </label> /  
<br/><br/><label>Gov. Doc. Class. No.: </label>