Product Overview
ACFs Cold Kitchen Fundamentals covers all aspects of the garde manger, from simple salad prep, to dressing and sauce making, to appetizers, soups and sandwiches, to charcuterie, cheese making, and ice carving. Each chapter is rich with photos, chefs tips, and recipes and each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Offering unique coverage of competition and food technology, the book helps students understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more! Some additional features include:
- An ACF endorsementmakes this text unique.
- Chefs Tipsprovide invaluable how-to information from seasoned professionals
- Over 600 illustrative photographsappear throughout the book.
- Supportive Recipesinclude those tested in the working kitchen and culinary schools.
