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_aTX830 .C897 2007
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_aCulinary Institute of America.
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_aGarde manger.
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_aNew York,
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_cCulinary Institute of America,;2007.46
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_c4 3/4 in.
_a1 videodisc (90+ mins.) :
_bsd., col.
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_aProChef training materials
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_aComposed 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.
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_aCookery (Cold dishes).
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_aCulinary Institute of America.
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730 _s
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