Garde manger /
Bonfor, Charlie M.
Garde manger / Charlie M. Bonfor. - 86 pages ; 27 cm.
Includes bibliographical references.
Chapter
1 Introduction to Garde Manger
2 Tools and Equipment
3 Basic Culinary Techniques
4 Cold Food Production and Preservation
5 Salads and Salad Dressings
6 Cold Appetizers and Hors d'Oeuvres
7 Sandwiches and Wraps
8 Charcuterie and Pates
9 Cold Soups and Gazpachos
10 Cold Sauces and Condiments
11 Cheese Selection and Presentation
12 Buffet Presentation and Design
13 Ice Carving and Decorative Food Art
College of Business and Accountancy Bachelor of Science in Hospitality Management College of Business and Accountancy Bachelor of Science in Tourism Management
In English
9786214780785
Cold dishes (Cooking).
Quantity cooking.
641.79 B64 / 2024
Garde manger / Charlie M. Bonfor. - 86 pages ; 27 cm.
Includes bibliographical references.
Chapter
1 Introduction to Garde Manger
2 Tools and Equipment
3 Basic Culinary Techniques
4 Cold Food Production and Preservation
5 Salads and Salad Dressings
6 Cold Appetizers and Hors d'Oeuvres
7 Sandwiches and Wraps
8 Charcuterie and Pates
9 Cold Soups and Gazpachos
10 Cold Sauces and Condiments
11 Cheese Selection and Presentation
12 Buffet Presentation and Design
13 Ice Carving and Decorative Food Art
College of Business and Accountancy Bachelor of Science in Hospitality Management College of Business and Accountancy Bachelor of Science in Tourism Management
In English
9786214780785
Cold dishes (Cooking).
Quantity cooking.
641.79 B64 / 2024
