American Culinary Federation C

American Culinary Federation C : Cold Kitchen Fundamentals

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ACF's 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, chef's 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 endorsement--makes this text unique. Chef's Tips-provide invaluable how-to information from seasoned professionals Over 600 illustrative photographs--appear throughout the book. Supportive Recipes-include those tested in the working kitchen and culinary schools.
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Product details

  • Hardback | 912 pages
  • 236.22 x 281.94 x 35.56mm | 1,905.08g
  • Prentice Hall
  • New Jersey, United States
  • English
  • Illustrations, unspecified
  • 0131182196
  • 9780131182196

Table of contents

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 Glossary Bibliography     
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