The Larder Chef: Food Preparation and PresentationTextbook on aspects of the provision of meals in the Hotel and catering industry and in industrial establishments, with particular reference to responsibilities of the larder chef and to practices in the UK - covers job requirements in respect of the larder chef and similar types of food worker and Hotel worker, food storage, technical aspects of food preparation, equipment, etc., and includes a short french-english dictionary of cookery terms. |
Contents
LE GARDEMANGER | 1 |
HORS DŒUVRE AND SALADS | 11 |
Single Hors dœuvre | 17 |
Copyright | |
12 other sections not shown
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Common terms and phrases
aitchbone anchovy aspic bacon beef blanched bone braising bread breadcrumbs breast brine Brisket butter canapés carcass caviar celeriac chaud-froid Chef chicken chopped parsley clean Cocktail colour cooked cool Correct seasoning cream cucumber cutlets d'Euvre decoration diced dishes dressing Entrecôte excess fat farce fillet finely chopped fish flavour flesh forcemeat French fresh frying gammon Garde-Manger Garnish gherkins grilling ground hard boiled eggs herbs Jambon joint Julienne kidney knife lamb larder lemon juice lettuce lettuce leaves liver lobster loin Marinade mayonnaise meat minced mustard neatly nutmeg onions open sandwich oyster parsley pastry Pâté peeled pickled pint pork potatoes poultry prepared quenelles remove ribs roasting rump Salad salmon sandwich sauce sausage Sauté Serve chilled silver flat Silverside sinews sirloin skin slices smoked Smørrebrød spice salt Sprinkle steaks stews stuffed tail Thick Flank tomatoes trim truffles veal Veau vegetables vinaigrette white pepper
References to this book
European Gastronomy Into the 21st Century Cailein Gillespie,John A. Cousins No preview available - 2001 |
European Gastronomy Into the 21st Century Cailein Gillespie,John A. Cousins No preview available - 2001 |