'Garde manger' diaporamas de présentation

Culinary Arts

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Banquet and Buffet Food Production

Banquet and Buffet Food Production. Food Production. 5. Chapter Learning Objectives. Compare and contrast planning and production processes for quantity events (banquets and buffets) relative to full-service meals. Identify procedures important in planning quantity events.

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Food and Beverage Management

Food and Beverage Management. Chapter two : Structure of Food and Beverage Organizations. Organizations are created to achieve objectives Prime Objectives Maximize Profits Minimize expenses Secondary Objectives Food and Beverage Quality Human Resource Development

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Chapter 1

Chapter 1. The History of the Garde Manger. Chapter 1 Objectives:. Trace the beginning of the garde manger Describe the growth of the guilds Explain the origin of restaurants and the role of the garde manger Compare and contrast the garde manger of past and present

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Individual Larder Practical & Theory HND 5226

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Basic Garde Manger

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Part Seven: Breakfast and Garde Manger

Part Seven: Breakfast and Garde Manger. Chapter Twenty-nine: Cooking Eggs. How to Cook Eggs in the Shell. Place the eggs in a pot with enough (hot or cold) water to submerge them fully (the water should be about 2 inches above the eggs)

241 views • 7 slides