Modern garde manger / Robert Garlough, Angus Campbell.

Winner of the Prestigious IACP (International Association of Culinary Professionals) Award, The Modern Garde Manger is designed to meet the educational needs of novice culinary students and experienced chefs. Its carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station. Five distinct sections covering seventeen chapters of text and recipes focus on the different aspects of the chef s required knowledge and responsibilities. Special features of the text include Chapter Goals; Professional Profiles featuring leading culinary personalities; Review Questions to spark classroom discussion and pique student interest; Activities and Applications that stress the importance of critical thinking skills, relative to the material presented in the chapter; and Key Words in Review. This is the most comprehensive text of its kind available for today s student and professional chef.

Author Notes

Robert Garlough is the recipient of many culinary awards, including the prestigious CHRIE National Chef Educator of the Year and the ACF National Educator of the Year. He is an active member in many national and international culinary associations and author of the best-seller Ice Sculpting the Modern Way. Chef Garlough is Chef Emeritus and Professor of Hospitality at Grand Rapids Community College in Grand Rapids, Michigan

Part I Foundations in Garde Manger	p. 1
Chapter 1 Perspectives in Garde Manger	p. 2
Craft Guilds and Livery Companies	p. 4
Training with Craft Guilds	p. 4
In the Larder: Keeping to Eat	p. 5
Role of the Modern-Day Garde Manger Chef	p. 9
Focusing on Professional Development	p. 14
Lifelong Learning	p. 18
Increasing Cultural Awareness	p. 18
Internationalizing the Menu	p. 19
Chapter 2 Calculations and Controls for the Garde Manger	p. 26
Calculations: A Job Requirement	p. 28
Converting Metric and U.S. Customary System Measures	p. 28
Converting Temperatures	p. 29
Recipe Analysis	p. 30
Prime Variable Costs: Calculating Food, Beverage, and Labor Costs	p. 33
Production Management	p. 26
The Three Cs of Production Reports	p. 38
Calculating Quantities to Make	p. 40
Menu Analysis	p. 42
Pricing the Event	p. 45
Chapter 3 Banquet Organization	p. 52
The Chef's Responsibility	p. 54
Kitchen Layout and Design	p. 54
Kitchen Ergonomics	p. 54
Banquet Room Layout and Design	p. 58
Banquet Room Ergonomics	p. 58
Buffet Planning and Presentation	p. 59
Building Food Displays: Between Form and Function	p. 62
Traditional Service Patterns	p. 63
Part II Preparation Skills of the Garde Manger	p. 73
Chapter 4 Amuse-Bouches, Appetizers, and Hors d'Oeuvres	p. 74
A Taste by a Different Name	p. 76
An International Beginning	p. 77
Hot Hors d'Oeuvres	p. 79
Skewered Foods	p. 80
Cold Hors d'Oeuvres	p. 109
Chapter 5 Salads with Vegetables, Fruits, and Grains	p. 162
A Bountiful Pantry	p. 164
Classical Function of Salads	p. 164
Modern Types of Salads	p. 164
Composition and Evaluation of the Salad	p. 165
Salad Ingredients	p. 167
Chapter 6 Sandwiches	p. 218
Sandwich: What's in a Name?	p. 220
Composition of a Sandwich	p. 220
Building a Sandwich	p. 221
Types of Sandwiches	p. 222
Part III Fabrication Skills of the Garde Manger	p. 255
Chapter 7 Poultry and Game Birds	p. 256
Chapter Format	p. 258
Recognition of Quality Points	p. 258
Evisceration of Poultry and Game Birds	p. 259
Dressing of Poultry and Game Birds	p. 260
Chapter 8 Game Meats	p. 282
Game's Coming of Age	p. 284
Game Meats	p. 284
Cooking Game	p. 296
Chapter 9 Meats	p. 300
The Commonality of Meat	p. 302
Dry and Wet Aging	p. 302
Fabrication Charts	p. 303
Common Cuts	p. 304
Specialty Small Cuts	p. 308
Chapter 10 Fish and Shellfish	p. 322
Market Forms of Fresh Fish and Shellfish	p. 324
The Classification of Fish	p. 326
Handling and Storage	p. 328
Recognition of Quality Points of Fish and Shellfish	p. 330
Determining the Freshness of Fish	p. 330
The Potential Yield of Fish	p. 330
The Skeletal Structure of Round and Flat Fish	p. 331
Fabrication of Fish	p. 331
The Cuts of Fish	p. 338
Shellfish Through the Ages	p. 349
Quality of Fresh Shellfish	p. 351
Preparing Fresh Shellfish	p. 351
Chapter 11 Specialty Meats	p. 368
Offal/Specialty Meats/Organ Meats	p. 370
Recognition of Quality Points	p. 370
Fabrication and Dressing	p. 370
Part IV Preserved Foods of the Garde Manger	p. 401
Chapter 12 Methods of Preserving Foods	p. 402
The Advantages of Food Preservation in the Kitchen	p. 404
Using Acid to Partially Preserve and Flavor Food	p. 404
Drying Foods	p. 422
Preserving by Hot Pickling, Jarring, or Canning	p. 427
Chapter 13 Curing, Sausage Making, and Smoking	p. 446
A Perspective in the Curing of Meats and Seafood	p. 448
The Curing of Foods	p. 449
The Basic Curing Methods	p. 450
Ingredients Used in Curing and Sausage Making	p. 451
Curing and Brining Formulas with Time Charts	p. 453
Sausage Making	p. 462
Barbecue	p. 489
Chapter 14 Pates, Terrines, and Mousselines	p. 508
A Brief History of Charcuterie	p. 510
From Necessity to Haute Cuisine	p. 510
Equipment Used in the Making of Pates and Terrines	p. 512
Elements of Production	p. 514
Cooking Times and Methods	p. 532
Cooling and Storage	p. 533
Chapter 15 Kitchen-Made Cheeses and Creams	p. 576
A Brief History of Cheese	p. 578
Early Varieties	p. 580
Cheese Today	p. 582
The Varied Uses of Kitchen-Made Cheeses and Creams	p. 587
Cheese Production	p. 588
Basic Equipment Identification	p. 591
Basic Ingredient Identification	p. 592
Basic Steps in Cheese Making	p. 594
Making Basic Cheese	p. 597
Making Basic Creams	p. 606
Caring for Cheese	p. 608
Serving Cheese	p. 609
Part V Displayed Arts of the Garde Manger	p. 613
Chapter 16 Sculpting, Carving, and Modeling	p. 614
A Timeless Art Form	p. 616
Ice Sculpting	p. 617
From Passive to Interactive Sculptures	p. 629
Vegetable and Fruit Carvings	p. 631
Dough Modeling	p. 635
Fat Carvings	p. 644
Styrofoam	p. 647
Chapter 17 Food Decoration, Platter Presentation, and Culinary Competition	p. 652
The Purpose of Decoration and Presentation	p. 654
Coating Agents	p. 655
Displaying Food for Consumption	p. 670
Culinary Competitions	p. 679
Appendix	p. 685
Glossary	p. 691
References	p. 697
Recipe Index	p. 699
Subject Index	p. 705

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