Bonfor, Charlie M.  <br/><br/>
Garde manger / 
Charlie M. Bonfor. 
 - 86 pages ;  27 cm. 
<br/><br/>Includes bibliographical references. 
<br/><br/>Chapter <br/>1 Introduction to Garde Manger<br/>2 Tools and Equipment<br/>3 Basic Culinary Techniques<br/>4 Cold Food Production and Preservation<br/>5 Salads and Salad Dressings<br/>6 Cold Appetizers and Hors d'Oeuvres<br/>7 Sandwiches and Wraps<br/>8 Charcuterie and Pates<br/>9 Cold Soups and Gazpachos<br/>10 Cold Sauces and Condiments<br/>11 Cheese Selection and Presentation<br/>12 Buffet Presentation and Design<br/>13 Ice Carving and Decorative Food Art<br/><br/><br/><br/><br/><br/><br/><br/><br/><br/> 
<br/><br/> College of Business and Accountancy  Bachelor of Science in Hospitality Management  College of Business and Accountancy  Bachelor of Science in Tourism Management 
<br/><br/><br/>In English 
<br/><br/><label>ISBN: </label>9786214780785 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cold dishes (Cooking).<br/>Quantity cooking.
<br/><br/><label>Dewey Class. No.: </label>641.79 B64  / 2024