| Document Type
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BL
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| Record Number
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971425
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| Doc. No
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b725795
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| Main Entry
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Leto, M. J., (Mario Jack),1910-1994
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| Title & Author
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The larder chef : : food preparation and presentation /\ M. J. Leto and W. K. H. Bode.
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| Edition Statement
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4th ed.
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| Publication Statement
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Amsterdam :: Elsevier,, [2006]
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, ©2006
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| Page. NO
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1 online resource (369 p.)
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| ISBN
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0080492797
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: 1136357130
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: 1281006629
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: 6611006621
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: 9780080492797
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: 9781136357138
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: 9781281006622
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: 9786611006624
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| Notes
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Description based upon print version of record.
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| Contents
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THE LARDER CHEFFood Preparation and Presentation; Copyright; Contents; Preface; 1 THE LARDER CHEF; The Function of the Larder Department; Breakdown of Work; Responsibilities of the Chef Garde-Manger; Larder Control; Stock Sheet; Liaison with Kitchen and Pastry Department; Use of Refrigerators and Freezers; Refrigerators; Use of Deep Freezers; Types of Deep Freezer; Freezer Management; Withdrawal; Use and Care of Machinery and Utensils; 2 STARTERS; Classification of Starters; Single Starters; Some Classical Single Cold; Mixed Starters; 3 SALADS, SALAD DRESSINGS AND COLD SAUCES; Salad Dressings
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7 FORCEMEATS, GARNISHES AND SEASONINGSRaw Fish Forcemeats; The Fish Farces; Raw Meat Forcemeats; The Simple Forcemeats; The Finer Forcemeats; Meat Quenelles; The Mousses, Mousselines and Soufflés; Simple Cooked Forcemeats; Cooked Meat Forcemeats; Cooked Fish Forcemeats; Garnishes; Fruits of the Sea; Content; Seasonings; Salts and Single Spices; Mixed or Compound Spices; Herbs; Condiments and Sauces; Brines, Marinades and Pickles; 8 THE BUFFET CHEF; Preparations; Cold Buffets; The Finger Buffet; The Fork Buffet; Aids to Preparation and Presentation; The Modern Cold Buffet; The Classical Buffet
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Preparation of ChickenPreparation of Turkey; Ducks and Ducklings; Geese; Guinea Fowl and Pigeon; Game; Feathered Game; Furred Game; 6 BUTCHERY; Beef; Skeletal Formation; Jointing or Dissection; Preparation and Use of Joints and Cuts; Veal; Dissection; Preparation and use of Joints and Cuts; Lamb and Mutton; Dissection; Preparation and Use of Joints and Cuts; Pork; Dissection; Preparation and Use of Joints and Cuts; Preparation of a Boar's Head for Buffet Display; Bacon, Gammon and Hams; Preparation of Joints and Cuts from a Side of Bacon; Gammon; Hams; The Offals
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Room Layouts and Buffet ShapesThe Scandinavian Buffet or Smörgåsbord; Sandwiches; Open Sandwiches (Smørrebrød); 9THE CHEESES; Varieties of Cheese; Fresh White Cheeses; Soft Cheeses; Blue Cheeses; Semi-Hard Cheeses; Hard Cheeses; Cheese on the Menu; The Cheese Board; Cheese Dishes; 10 LARDER ADMINISTRATION; The Costing Sheet; Explanation of the Costing Sheet; Classical European Menu Structure; Culinary Terminology and Vocabulary in Six Languages; Foods in Season; Plated Service; Index
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Salad PresentationsSuitable Dressings; Leaf Salads; Single Vegetable Salads; Mixed Vegetable Salads; Compound Salads; Service of Salads; Hot Salads; Cold Sauces; Mayonnaise; Cocktail Sauce; The Coulis; Divers Cold Sauces; Compound Butters; Marinades; 4 FISH, SHELLFISH AND CRUSTACEANS; Fish; Nutritional Value; Types of Fish; Quality and Storage of Fish; Classification of Fish; Preparation of Fish for Cooking; Shellfish and Crustaceans; Different Preparations for Culinary Use; Boiled/Poached Fish; Grilled and Fried Fish; Other Preparations; 5 POULTRY AND GAME; Poultry; Quality; Market Types
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| Abstract
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The Larder Chef reflects the changing attitude to food and its preparation in recent years. While still retaining its practical approach, it recognizes current trends and fashions in food presentation and service style. A number of new illustrations have been added to the book for greater clarity. National Diploma students, apprentice chefs and catering students will find this manual particularly useful.
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| Subject
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Cold dishes (Cooking)
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| Subject
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Food presentation.
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Meat cutting.
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Quantity cooking.
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| Subject
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Cold dishes (Cooking)
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| Subject
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Food presentation
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| Subject
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Meat cutting
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| Subject
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Quantity cooking
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| Dewey Classification
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641.5
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| LC Classification
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TX820.L46 2006
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| Added Entry
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Bode, W. K. H., (Willi Karl Heinrich),1931-
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