TY  - BOOK
AU  - 
AU  - 
ED  - Culinary Institute of America.
ED  - 
ED  - Culinary Institute of America.
ED  - 
SN  - 158315339x
SN  - 2
PY  - 2007///.46
CY  - New York
PB  - 
KW  - 
KW  - 2
KW  - 0
KW  - 6
KW  - 20
KW  - Cookery (Cold dishes)
N1  - 5
N2  - 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
ER  -