Chat with AIExam 1: Introduction to the Cold Kitchen
Exam 1: Introduction to the Cold Kitchen25 Questions
Exam 2: Sanitation and Safety23 Questions
Exam 3: Basic Equipment23 Questions
Exam 4: Flavorings4 Questions
Exam 5: Produce, Legumes, and Grains6 Questions
Exam 6: Proteins in the Cold Kitchen4 Questions
Exam 7: Canapes12 Questions
Exam 8: Appetizers6 Questions
Exam 9: Sandwiches17 Questions
Exam 10: Cold Soups12 Questions
Exam 11: Salad Basics12 Questions
Exam 12: Side Salads19 Questions
Exam 13: Main-Course Salads7 Questions
Exam 14: Dressings22 Questions
Exam 15: Cold Sauces, Dips, Aioli, Salsas, Relishes, and Chutneys18 Questions
Exam 16: Curing, Smoking, Marinating, Drying, and Pickling17 Questions
Exam 17: Basic Charcutèrie8 Questions
Exam 18: Buffets19 Questions
Exam 19: Catering7 Questions
Exam 20: Decorating Workthe Heart of the Garde Manger19 Questions
Exam 21: Preparing for Culinary Competitions11 Questions
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________,_______and _________were chief methods of this earliest preservation system.
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(39) List some of the products supplied by the garde manger_____________________________
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