000			01417nam a22002777a 4500
999			_c129546 _d129546
003			phtghnu
005			20240212133139.0
007			ta
008			240212b2024 ph ||||| |||| 00| 0 eng d
020			_a9786214780785 _q(paperback)
040			_beng _cHNU _erda
082			_223 _3Fil _a641.79 B64 _b2024
100			_aBonfor, Charlie M.
245			_aGarde manger / _cCharlie M. Bonfor.
264			_aSta. Cruz, Manila : _bEDRIC Publishing House, _c©2024.
300			_a86 pages ; _c27 cm.
504			_aIncludes bibliographical references.
505			_aChapter 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
521			_aCBA _bBachelor of Science in Hospitality Management
521			_aCBA _bBachelor of Science in Tourism Management
546			_aIn English
650			_aCold dishes (Cooking).
650			_aQuantity cooking.
942			_2ddc _cBK _h600-699