Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation By Lou Sackett, Jaclyn Pestka, Wayne Gisslen Professional Garde Manger presents professional working chefs and culinary students with comprehensive and visual coverage of everything they need to know to master the cold kitchen. This highly anticipated new text on garde manger work provides step-by-step techniques and procedures covering over 450 recipes and more than 750 recipe variations for the garde manger chef. Illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads to mousellines and charcuterie specialties to careers in the field. Schedule a Demo Sign Up for a Test Drive Adopt WileyPLUS Want to learn more about WileyPLUS? Click Here Hear from our Authors What’s Inside About the Authors Table of Contents Focus on teaching and mastering skills necessary to be successful as a garde manger chef Focus on teaching and mastering skills necessary to be successful as a garde manger chef, with reinforcement in practicing recipes provided. Proven pedagogical features and easy-to-follow recipe layout as Professional Cooking and Professional Baking, including chapter pre-requisites and objectives, key terms, and questions for discussion. Proven pedagogical features and easy-to-follow recipe layout More than 375 new recipes and over 400 recipe variations combine to offer the most comprehensive selection of recipes encompassing numerous styles and techniques available. Recipe management system helps students apply concepts to everyday life The CulinarE-CompanionTM Recipe Management Software is a web-based database of recipes from the textbook, accessible from any device’s browser, whether a laptop, desktop, tablet, or mobile device. In addition to the recipes from the book and additional bonus recipes, the software includes a range of useful features. The registration code included with each copy of Professional Baking, 7thEdition allows access to this valuable asset at no additional cost—and accounts do not expire, so it can be used throughout one’s professional career. Learn More Lou Sackett is a food writer and culinary educator who has written for both local and national culinary publications. Having taught previously at The Restaurant School in Philadelphia, she currently teaches at Dauphin County Technical School in Harrisburg, Pennsylvania. Jaclyn Pestka is a regionally acclaimed restaurant chef with a specialty in world cuisines. Her tenure as chef instructor at The School of Culinary Arts in York, Pennsylvania led to her work in garde manger and expertise in charcuterie. She is now executive chef of Channels Food Rescue in Central Pennsylvania. Wayne Gisslen (Consulting Author) is the author of the best-selling series of culinary books that includes Professional Cooking, Professional Baking, Advanced Professional Cooking, and Essentials of Professional Cooking, all published by Wiley. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts. Chapter 1. The Garde Manger ProfessionThe History of Garde MangerThe Successful Garde Manger ChefOpportunities in Garde MangerGarde Manger Facilities and Equipment Chapter 2. Sauces and DressingsIntroduction to Emulsion SaucesVinaigrettesMayonnaiseClassic Mayonnaise SaucesContemporary Mayonnaise-Based Sauces and DressingsDairy-Based SaucesCold Sauces Made from Vegetables and Fruits Chapter 3. Simple Salads and Tossed SaladsSalads Made from Leafy GreensSalad IngredientsPurchasing Salad GreensCleaning, Fabricating, and Storing Salad GreensFour Methods of Preparing Simple and Tossed Salads Chapter 4. Cold Vegetables and FruitsVegetables in Garde Manger WorkApplications for Cold VegetablesUnderstanding VegetablesFruits in Garde Manger WorkApplications for Fruits and Fruit DishesUnderstanding FruitPurchasing, Storing, and Managing ProduceFabricating ProducePreparing Vegetables for Raw ServiceCooking Vegetables and Fruits Chapter 5. Complex SaladsUnderstanding Complex SaladsUnderstanding Arranged Salads Chapter 6. Cold SeafoodUnderstanding Seafood ClassificationsTypes of Cold Seafood DishesCooking Methods for Cold SeafoodSeafood MoussesSeafood Served RawRaw Shellfish SpecialtiesCaviar Chapter 7. Cold MeatsApplications for Cold MeatsPreparing Cold Meat ProductsRaw Meat DishesMeat-Based MoussesFoie Gras Chapter 8. Cold SoupsUnderstanding Cold SoupsPreparing Cold Soups Chapter 9. Garde Manger SandwichesUnderstanding SandwichesThe Four Basic Sandwich ElementsTypes of SandwichesMaking SandwichesSandwich Procedures and Recipes Chapter 10. Cold Hors d’OeuvresUnderstanding Hors d’OeuvresTypes of Hors d’OeuvresPresenting Hors d’OeuvresServing Hors d’OeuvresPreparing Canapés Chapter 11. Cured and Smoked FoodsUnderstanding CuringIngredients for Cured FoodsCuring ProceduresBrine CuringDry CuringIntroduction to Smoked FoodsIngredientsSmoking TemperatureEquipment for SmokingThe Smoking ProceduresFoods Preserved in Fat Chapter 12. SausagesUnderstanding SausagesThe Anatomy of a SausageTypes of SausagesIngredientsEquipment for Sausage MakingThe Four Phases of Sausage Production Chapter 13. Pâtés, Terrines, and Charcuterie SpecialtiesPâtés and TerrinesEquipment for Pâté ProductionPreparing Pâté and TerrinesGalantines, Ballottines, and Pâté RouladesStoring and Presenting Pâté Chapter 14. Cheese and Other Dairy ProductsFresh Dairy ProductsFermented Dairy ProductsCheese Chapter 15. MousselinesIntroduction to MousselinesUnderstanding Mousseline ForcemeatsIngredients for MousselinesPreparing Mousseline Forcemeats Chapter 16. Aspic and Chaud-FroidThe Challenge of Aspic and Chaud-Froid WorkAspicChaud-FroidMayonnaise ColléeAspic and Chaud-Froid WorkSurface Décor for Aspic and Chaud-Froid Work Chapter 17. Condiments, Embellishments, and DécorFinishing TouchesCondimentsEmbellishmentsDécor Chapter 18. Buffets and Food BarsUnderstanding BuffetsFood Bars Appendix: Basic PreparationsBibliographyGlossarySubject IndexRecipe Index Wiley Team for Success. Dedicated to Student Achievement. The Team for Success authors are dedicated to ensuring that all of their Accounting titles are accessible to students, current, accurate, and have a consistent voice and pedagogy from introductory accounting to the intermediate level. 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