Garde Manger Cold Kitchen Fundamentals

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

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