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Author:   Pearson Education ,  The American Culinary Federation ,  Michael Leonard ,  Brenda Carlos
Publisher:   Pearson Education (US)
Imprint:   Pearson
Edition:   5th edition
Dimensions:   Width: 15.00cm , Height: 0.10cm , Length: 22.40cm
Weight:   0.021kg
ISBN:  

9780133923643

ISBN 10:   0133923649
Publication Date:   11 August 2014
Audience:   Adult education ,  Further / Higher Education
Format:   Undefined
Publisher's Status:   Active
Availability:   Available To Order  
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Table of Contents

Section One History of the Cold Kitchen and Basic Sanitation Unit 1 Introduction of the Cold Kitchen Unit 2 Sanitation and Safety   Section Two Equipment and Ingredients Unit 3 Basic Equipment Unit 4 Flavorings Unit 5 Produce, Legumes and Grains Unit 6 Proteins in the Cold Kitchen   Section Three Appetizers Unit 7 Canapés Unit 8 Appetizers   Section Four Sandwiches and Cold Soups  Unit 9 Sandwiches Unit 10 Cold Soups   Section Five Salads  Unit 11 Salad Basics Unit 12 Side Salads Unit 13 Main Course Salads   Section Six Dressings, Dips and Cold Sauces Unit 14 Dressings Unit 15 Cold Sauces, Dips, Aioli, Salsas, Relishes and Chutneys   Section Seven Fabrication Unit 16 Curing, Smoking, Marinating, Drying and Pickling Unit 17 Basic Charcutière   Section Eight Buffets & Catering Unit 18 Buffets Unit 19 Catering   Section Nine The Craft Unit 20 Decorative Work, the Heart of the Garde Manger Unit 21 Preparing for Culinary Competitions   Appendices Appendix A Safety Charts Appendix B Miscellaneous Charts Appendix C Food Charts Appendix D ACF COMPETITIONS Appendix E Sources Glossary Bibliography     

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