Professional Garde Manger, Study Guide

Lou Sackett is a food writer and culinary educator who has written for both local and national culinary publications. Having taught previously at The Restaurant School in Philadelphia, she currently teaches at Dauphin County Technical School in Harrisburg, Pennsylvania. Jaclyn Pestka is a regionally acclaimed restaurant chef with a specialty in world cuisines. Her tenure as chef instructor at The School of Culinary Arts in York, Pennsylvania led to her work in garde manger and expertise in charcuterie. She is now executive chef of Channels Food Rescue in Central Pennsylvania.

• To The Student vThe Garde Manger Professsion 1 Sauces and Dressings 11Simple Salads and Tossed Salads 19Cold Vegetables and Fruits 25Complex Salads 35Cold Seafood 43Cold Meats 53Cold Soups 61Garde Manger Sandwiches 67Cold Hors d'Oeuvres  73Cured and Smoked Foods 81Sausages 91Pâtés, Terrines, and Charcuterie Specialties 103Cheese and Other Dairy Products 115Mousselines 127Aspic and Chaud-froid 133Condiments, Embellishments, and Décor 141Buffets and Food Bars 151