Chapter 18 Garde Manger Basics Contents Section 18
Chapter 18 Garde Manger Basics Contents § Section 18. 1 What Is Garde Manger? § Section 18. 2 Salads and Salad Dressings § Section 18. 3 Cheese § Section 18. 4 Cold Platters Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 1
Chapter 18 Garde Manger Basics Section 18. 1 What Is Garde Manger? • The garde manger chef is responsible for preparing cold foods, such as salads, salad dressings, cold hors d’oeuvres, fancy sandwiches, canapés, and cold platters. Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 2
Chapter 18 Garde Manger Basics Content Vocabulary Academic Vocabulary canapé artistic forcemeat appropriate dry cure wet cure garde manger brigade charcuterie quenelle score tournée Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 3
Chapter 18 Garde Manger Basics • Garde Manger Chef: • plans, prepares, and presents creative cold foods. • prepares some cold sauces, hot hors d’oeuvres and hot appetizers. • creates decorations and sculptures. Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 4
Chapter 18 Garde Manger Basics • Garde manger chefs make: • salads/salad dressings • cold hors d’oeuvres • fancy sandwiches • canapés • cold platters • forcemeats • cured foods Glencoe Culinary Essentials Chapter 18 Garde Manger Basics canapés Appetizers that are served on a small piece of bread or toast. forcemeat A mixture of ground, raw meat or seafood that is emulsified with fat. 5
Chapter 18 Garde Manger Basics • The garde manger chef manages a brigade: • boucher: butchers all meat and poultry • poissonier: cleans, prepares, stores fish/shellfish • buffetier: maintains the buffet • hors d’oeuvrier: makes all hors d’oeuvres • charcutier: makes sausages and smoked items • commis: apprentice to garde manger chef Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 6
Chapter 18 Garde Manger Basics • Garde manger equipment includes: • • • walk-in/reach-in refrigerators ranges smokers ice-cube makers food slicer food processor Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 7
Chapter 18 Garde Manger Basics • Garde manger tools include: • • • vegetable peeler butter curler zester melon baller tournée knife Glencoe Culinary Essentials Chapter 18 Garde Manger Basics • • decorating spatula paring knife channel knife fluting knife 8
Chapter 18 Garde Manger Basics Section 18. 2 Herbs and Spices • A salad is a mixture of ingredients with a dressing. • In addition to greens and vegetables, salads can be made with meat, cheese, pasta, fruit, nuts, and grains. Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 9
Chapter 18 Garde Manger Basics Content Vocabulary Academic Vocabulary salad elaborate croutons subtle spinach kale radicchio mesclun dressing vinaigrette scorch Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 10
Chapter 18 Garde Manger Basics Types of Salads • There are five types of salads: • appetizer salad • accompaniment A mixture of one or several • main course ingredients with a dressing. • separate course • dessert Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 11
Chapter 18 Garde Manger Basics Types of Salads • To make a good salad: • combine colors, textures, flavors • add a garnish do not repeat ingredients that may appear in other dishes • match the dressing type to complement the salad Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 12
Chapter 18 Garde Manger Basics Green Salads Describe these different traditional salad greens. Green Description Baby Lettuce Consists of many types of lettuces; they have wrinkled or wavy leaves Butterhead Lettuce Has a soft texture and a buttery, mild flavor; its leaves form a loose rosette shape Iceberg Lettuce Has dense leaves that are pale green; stays crisp for a long time, but is not as flavorful as other lettuces Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 13
Chapter 18 Garde Manger Basics Green Salads Describe these different traditional salad greens. Green Description Loose-Leaf Lettuce Consists of red, green, and oak leaf lettuces; leaves curl around the edges Mâche Has dark-green, delicate leaves and a slightly nutty flavor Romaine Lettuce Heads form a cylinder shape; leaves are ruffled and losely packed Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 14
Chapter 18 Garde Manger Basics Green Salads • Flavor-adding greens include: • mizuna • arugula • tat-soi • curly endive • radicchio • dandelion • sorrel • endive • watercress • escarole • frisée Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 15
Chapter 18 Garde Manger Basics Green Salads • Purchase and Prepare Greens: • purchase greens daily • clean greens thoroughly • cut or tear into bite-size pieces • store 3 to 4 degrees above freezing What salad greens have you tried? Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 16
Chapter 18 Garde Manger Basics Salad Dressings • Choose dressings for salads that go well with the flavors in the salad without overwhelming them. dressing A sauce that is added to salads to give them flavor and to help hold the ingredients together. Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 17
Chapter 18 Garde Manger Basics Salad Dressings • Types of dressings include vinaigrette, fatty dressings, cooked dressings, and fruit dressings. vinaigrette Salad dressings that have a ratio of three parts oil to one part vinegar. Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 18
Chapter 18 Garde Manger Basics Salad Dressings Describe the differences between these types of salad dressings. Dressing Description Vinaigrette Dressing A mixture of vinegar and oil; mustard, chopped herbs, and pasteurized eggs may be added Fatty Dressing made from mayonnaise or other dairy products; can be used to bind together salad ingredients Cooked Dressing that has a cooked ingredient as well as a thickening agent Fruit Dressing that is made from puréed fruit or fruit juice; may be sweet, tart, or spicy Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 19
Chapter 18 Garde Manger Basics Section 18. 3 Cheese • There are many kinds of cheeses that each have their own unique flavor and texture. • Cheese can be eaten as part of a main dish or on its own as part of a cheese plate. Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 20
Chapter 18 Garde Manger Basics Content Vocabulary Academic Vocabulary cheddaring varied whey beneficial ripening veined cheese rind fresh cheese processed cheese emulsifier cold-pack cheese Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 21
Chapter 18 Garde Manger Basics Types of Cheese • Hard Cheeses: • have been ripened for a long time • Examples: – Cheddar – Swiss – Romano – Gruyére – Parmesan Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 22
Chapter 18 Garde Manger Basics Types of Cheese • Firm Cheeses: • not brittle, hard, or soft • Examples: – Provalone – Gouda – Edam Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 23
Chapter 18 Garde Manger Basics Types of Cheese • Semisoft Cheeses: • smooth and easy to slice • buttery or veined • Examples: – havarti – Bel Paese – mozarella – Roquefort Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 24
Chapter 18 Garde Manger Basics Types of Cheese • Soft Cheeses: • have a thin, creamy center • fresh or ripened • Examples: – ricotta – Camembert – brie – cream cheese Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 25
Chapter 18 Garde Manger Basics Types of Cheese • Specialty Cheeses: • include pasteurized and processed cheeses • Examples: – American cheese – cold-pack cheese Glencoe Culinary Essentials Chapter 18 Garde Manger Basics processed cheese A combination of ripened and unripened cheese pastueurized with flavorings and emulsifiers and poured into molds. cold-pack cheese Also known as club cheese; made from one or more varieties of cheese, finely ground and mixed until it is spreadable. 26
Chapter 18 Garde Manger Basics Types of Cheese • Cooking and Storing Cheese: • When cooking with cheese, remember it must melt at low temperatures for only a short time. • When storing cheese, keep it well wrapped in the refrigerator and loosely wrap soft cheeses with greaseproof or waxed paper. Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 27
Chapter 18 Garde Manger Basics Section 18. 4 Cold Platters • Cold platters can be served in a variety of settings. • They allow you to offer guests a variety of foods in small amounts. Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 28
Chapter 18 Garde Manger Basics Content Vocabulary Academic Vocabulary single-food hors d’oeuvre crudité whet prosciutto muted hors d’oeuvre variés aspic finger food liner hummus antipasto relish tray marinated vegetable Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 29
Chapter 18 Garde Manger Basics Cold Hors d’Oeuvres • Cold platters are a way of offering guests many different kinds of interesting foods. • They are convenient at informal and formal events and as appetizers. What types of hors d’oeuvres appeal to you? Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 30
Chapter 18 Garde Manger Basics Cold Hors d’Oeuvres Describe three main types of hors d’oeuvres. Hors d’Oeuvres Description Single-Food Hors d’Oeuvres An hors d’oeuvres that consists of one item, such as a jumbo shrimp Hors d’Oeuvres Variés A combination of plated items with enough hors d’oeuvres for one person; may include up to 10 small items Finger Foods An hors d’oeuvre that is presented on a platter from which each guest serves him- or herself Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 31
Chapter 18 Garde Manger Basics Cold Hors d’Oeuvres • Canapés, tiny, open-faced sandwiches, consist of a base, topping, spread, and may also have a liner and a garnish. liner An ingredient that adds visual interest and texture in a canapé. Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 32
Chapter 18 Garde Manger Basics Cold Hors d’Oeuvres • Fancy sandwiches must be created considering not only the breads and fillings but also the way the sandwiches are cut and presented. Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 33
Chapter 18 Garde Manger Basics Cold Platter Preparation • A cold platter buffet has three main elements: • centerpiece – uncut part of main dish; large bowl with sauce/condiment; made of food-based materials • serving portions – come from the main dish; about 3 ounces for meat, about 1 ounce for cheese • garnish – should add both appeal and nutritive value Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 34
Chapter 18 Garde Manger Basics Cold Platter Preparation • Types of cold platters include: • fruit and cheese trays • combination trays • relish trays • cold mixed hors d’oeuvre platters relish tray An attractive arrangement of raw, blanched, or marinated vegetables. Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 35
Chapter 18 Garde Manger Basics Chapter Summary Section 18. 1 What Is Garde Manger? • Garde manger specializes in the preparation of cold foods. • The garde manger chef must consider ingredient variety, color, texture, and cost to prepare and serve foods. Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 36
Chapter 18 Garde Manger Basics Chapter Summary Section 18. 2 Salads and Salad Dressing • Some dishes the garde manger brigade prepares include garnishes, salads, cheese plates, cold hors d’oeuvres, cold platters and relish trays. • A salad can be eaten before a meal, during a meal, or at the end of a meal. Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 37
Chapter 18 Garde Manger Basics Chapter Summary Section 18. 3 Cheese • There are many varieties of cheese. Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 38
Chapter 18 Garde Manger Basics Chapter Summary Section 18. 4 Cold Platters • Cold hors d’oeuvres include canapés and finger sandwiches. • Cold platters feature cheese, meat, or fruit and may be simple or complex. • Relish trays have vegetables and often a dip to enhance flavor. Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 39
Chapter 18 Garde Manger Basics Review Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions. The slides in this section include both English and Spanish terms and definitions. Start Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 40
Chapter 18 Garde Manger Basics canapé An appetizer that is served on a small piece of bread or toast. Una entrada que se sirve en un pequeño trozo de pan, que a veces es tostado. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 41
Chapter 18 Garde Manger Basics forcemeat picadillo de relleno A mixture of ground, raw meat or seafood that is emulsified with fat. Una mezcla de carne molida cruda o mariscos con grasa. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 42
Chapter 18 Garde Manger Basics dry cure curado en seco Food is coated in salt, sweeteners, and flavorings, and then wrapped in paper or cheesecloth. Se cubren los alimentos en sal, endulzantes y condimentos, y luego se envuelven en papel o estopilla. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 43
Chapter 18 Garde Manger Basics wet cure curar con salmuera A brine. Food is submerged in a mixture of sea salt, a sweetener, spices and herbs that are dissolved in water. Then, the food is dried or cooked. Salmuera. La comida se sumerge en una mezcla de sal de mar, un endulzante, especias y hierbas disueltas en agua. Luego se seca o se cocina. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 44
Chapter 18 Garde Manger Basics garde manger brigade equipo del garde manger A team of chefs under the garde manger chef who handle cold food preparation. Un equipo de cocineros bajo las órdenes del garde manger que se encarga de la preparación de los alimentos fríos. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 45
Chapter 18 Garde Manger Basics charcuterie charcutería The name of a guild that prepared and sold cooked items made from pigs. El nombre del gremio que preparaba y vendía artículos de cerdo cocidos. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 46
Chapter 18 Garde Manger Basics quenelle A purée of chopped food formed into shapes, used as a garnish. Un puré de alimentos hecho en forma de figuras que se utilizan de adorno. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 47
Chapter 18 Garde Manger Basics score marcar Make ridges in a diamond -shaped pattern with a fork. Hacer un patrón de rombos hendiendo un tenedor. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 48
Chapter 18 Garde Manger Basics tournée Turn vegetables using a tournée knife, creates a football shape. Voltear las verduras usando un cuchillo tournée, creando una forma de balón de fútbol. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 49
Chapter 18 Garde Manger Basics salad ensalada A mixture of one or several ingredients with a dressing. Una mezcla de uno o varios ingredientes con un aderezo. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 50
Chapter 18 Garde Manger Basics croutons crutones Small pieces of bread that have been grilled, toasted, or fried and sometimes seasoned, used as a garnish for salads. Pequeños pedazos de pandorados, tostados o fritos y a veces sazonados, que se usan de aderezo en las ensaladas. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 51
Chapter 18 Garde Manger Basics spinach espinaca Dark green, leafy vegetable that is full of calcium and adds color and flavor to salads. Verdura de hojas de color verde oscuro, que tienen mucho calcio y añade color y sabor a las ensaladas. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 52
Chapter 18 Garde Manger Basics kale col rizada A cabbage with curly green or multicolored leaves. Una col rizada con hojas verdes o multicolores. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 53
Chapter 18 Garde Manger Basics radicchio A cabbage-like plant with a slightly bitter, red leaf. Una planta parecida a la col (o el repollo), pero un poco amarga y tiene hojas de color rojo. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 54
Chapter 18 Garde Manger Basics mesclun A popular mix of baby leaves of lettuces and other more flavorful greens, such as arugula. Una mezcla de pequeñas hojas de lechugas y otras verduras verdes con más sabor, como la rúgula. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 55
Chapter 18 Garde Manger Basics dressing aderezo A sauce that is added to salads to give them flavor and to help hold the ingredients together. Una salsa que se agrega a las ensaladas para darle sabor y ayudar a mantener los ingredientes juntos. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 56
Chapter 18 Garde Manger Basics vinaigrette vinagreta Salad dressings that have a ratio of three parts oil to one part vinegar. Salsa de ensalada que tiene una proporción de tres partes de aceite a una de vinagre. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 57
Chapter 18 Garde Manger Basics scorch chamuscar To burn with too intense of a heat. Quemar con un calor intenso. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 58
Chapter 18 Garde Manger Basics cheddaring preparar queso tipo cheddar A technique in which slabs of cheese are stacked and turned to squeeze out the whey; done for hard cheeses. Una técnica en la que los trozos de queso se apilan y se presionan para exprimir el suero de leche, y hacer quesos duros. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 59
Chapter 18 Garde Manger Basics whey suero The liquid portion of coagulated milk. La parte líquida de la leche coagulada. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 60
Chapter 18 Garde Manger Basics ripening maduración Process by which healthful bacteria and mold change the texture and flavor of cheese. Proceso mediante el cual bacterias y moho saludables cambian la textura y el sabor del queso. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 61
Chapter 18 Garde Manger Basics veined cheese queso veteado A pungent, semi-soft cheese that has veins of mold running through it. Un queso semi blando de olor penetrante, que tiene venas de moho que lo atraviesan. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 62
Chapter 18 Garde Manger Basics rind corteza The outer surface of cheese. La superficie exterior del queso. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 63
Chapter 18 Garde Manger Basics fresh cheese queso fresco A soft cheese that is not ripened or aged after it is formed into a final shape. Un queso suave que no se madura o añeja después que tiene su forma final. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 64
Chapter 18 Garde Manger Basics processed cheese queso procesado A combination of ripened and unripened cheese pasteurized with flavorings and emulsifiers and poured into molds. Una combinación de queso fresco y curado pasteurizado condimentos y emulsificantes, que luego se vierte en moldes. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 65
Chapter 18 Garde Manger Basics emulsifier emulsionante An additive, such as egg yolk, that allows unmixable liquids, such as oil and water, to combine uniformly. Un aditivo, como la yema de huevo, que permite a los líquidos que no se mezclan, como el aceite y el agua, a combinarse de manera uniforme. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 66
Chapter 18 Garde Manger Basics cold-pack cheese paquete de queso frío Also known as club cheese; made from one or more varieties of cheese, finely ground and mixed until it is spreadable. También conocido como queso club, hecho de una o más variedades de queso, finamente molido y que se mezclan hasta que se puede untar. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 67
Chapter 18 Garde Manger Basics single-food hors d’oeuvre entremés sencillo An hors d’oeuvre that consists of one food item. Una botana que consiste en un solo artículo de comida. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 68
Chapter 18 Garde Manger Basics hors d’oeuvre variés variedades de entremés A combination of plated items with enough hors d’oeuvres for one person. Una combinación de botanas suficientes para una persona. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 69
Chapter 18 Garde Manger Basics finger food bocadillo Hors d’oeuvres presented on platters from which each guest serves himor herself. Entremés presentado en un plato en que cada invitado se sirve. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 70
Chapter 18 Garde Manger Basics liner An ingredient that adds visual interest and texture in a canapé. Un ingrediente que añade interés visual y textura a un canapé. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 71
Chapter 18 Garde Manger Basics hummus humus A Middle-Eastern dish made from mashed chickpeas, lemon juice, garlic, and tahini. Platillo del Medio Oriente hecho de puré de garbanzos, jugo de limón, ajo y crema de ajonjolí. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 72
Chapter 18 Garde Manger Basics crudité Raw sliced vegetables served with dips. Verduras crudas en rodajas que se sirven con salsas. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 73
Chapter 18 Garde Manger Basics prosciutto Italian for ham; dry-cured, uncooked ham, usually served in thin slices. “Jamón” en italiano; jamón crudo, curado en seco, por lo general se sirve en rodajas muy finas, parecido al jamón serrano. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 74
Chapter 18 Garde Manger Basics aspic gelatina con trozos de carne o pescado A savory jelly made from meat or vegetable stock and gelatin. Una jalea salada hecha de consomé de carne o de verduras y gelatina. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 75
Chapter 18 Garde Manger Basics antipasto Italian for before the meal. A typical antipasto tray includes cold meats, such as Genoa salami and various hams, assorted cheeses, olives, marinated vegetables, and sometimes fruits. Platillo italiano para antes de la comida. Un antipasto típico incluye embutidos como salami Genoa y diversos jamones, una variedad de quesos, aceitunas, verduras marinadas y, en ocasiones, frutas. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 76
Chapter 18 Garde Manger Basics relish tray bandeja de degustación An attractive arrangement of raw, blanched, or marinated vegetables. Un arreglo bonito de verduras crudas o marinadas. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 77
Chapter 18 Garde Manger Basics marinated vegetable verdura marinada A vegetable that has been soaked in a liquid, typically made of vinegar, oil, herbs, and spices. Una verdura que se ha remojado en un líquido, normalmente hecho de vinagre, aceite, hierbas y especias. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 78
Chapter 18 Garde Manger Basics artistic artístico Creative. Creativo. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 79
Chapter 18 Garde Manger Basics appropriate apropiado Correcto. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 80
Chapter 18 Garde Manger Basics elaborate minucioso Detailed. Detallado. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 81
Chapter 18 Garde Manger Basics subtle sutil Understated; delicate. Discreto; delicado. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 82
Chapter 18 Garde Manger Basics varied variado Available in different kinds. Disponible en diferentes tipos. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 83
Chapter 18 Garde Manger Basics beneficial beneficioso Helpful. Útil. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 84
Chapter 18 Garde Manger Basics whet despertar To increase, as an appetite. Estimular. Se usa para referirse al apetito. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 85
Chapter 18 Garde Manger Basics muted suave Soft. Poco fuerte. Show Definition Glencoe Culinary Essentials Chapter 18 Garde Manger Basics 86
End of Chapter 18 Garde Manger Basics
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