tailieunhanh - Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 1

After reading this chapter, you should be able to: Name and describe four major developments that have significantly changed the modern food service industry in the twentieth century, identify seven major stations in a classical kitchen, explain how the size and type of an operation influence the organization of the modern kitchen,. | The Garde Manger Profession 1 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved The Garde Manger Profession Before reading this chapter, you should have already learned: About basic food-service equipment. Chapter Pre-Requisites 1 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved The Garde Manger Profession After reading this chapter, you should be able to: Recount the history of the garde manger profession from early food preservation to modern times. List the 12 attributes and characteristics of a successful garde manger chef. List and define the 6 types of service. Identify various types of food-service operations that provide opportunity for garde manger work. Identify large and small equipment used for garde manger work. Design a restaurant garde manger service line and set up a garde manger station. Chapter Objectives 1 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved The Garde Manger Profession The . | The Garde Manger Profession 1 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved The Garde Manger Profession Before reading this chapter, you should have already learned: About basic food-service equipment. Chapter Pre-Requisites 1 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved The Garde Manger Profession After reading this chapter, you should be able to: Recount the history of the garde manger profession from early food preservation to modern times. List the 12 attributes and characteristics of a successful garde manger chef. List and define the 6 types of service. Identify various types of food-service operations that provide opportunity for garde manger work. Identify large and small equipment used for garde manger work. Design a restaurant garde manger service line and set up a garde manger station. Chapter Objectives 1 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved The Garde Manger Profession The Three Definitions of Garde Manger A place in which cold foods are prepared and stored. The person in charge of cold foods preparation and preservation. The craft, or profession, of cold foods preparation. The History of Garde Manger 1 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved The Garde Manger Profession Food Preservation in Prehistory The garde manger profession began with the need to preserve food. The practice of food preservation is much older than the term garde manger. Long before humans created organized societies, they already knew how to preserve foods. The first dependable method of preserving food was drying it. Perishable moist foods, such as meat and fish, were made less perishable by placing them in the sun to dry. The History of Garde Manger 1 Chapter Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved The Garde Manger Profession Food Preservation in Prehistory Adding salt to the food, either by soaking it in seawater or .

• Ẩm thực
• Professional garde manger
• Cold food preparation
• Professional cooking
• Professional baking
• Professional working chefs
• The cold kitchen
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Cold foods
• Garde manger