Nelson Higher Education

Higher Education

National Apprenticeship Training for Cooks: Pantry and Cold Foods Station, 1st Edition

  • ATP Staff
  • American Culinary Federation
  • ISBN-10: 0826941923
  • ISBN-13: 9780826941923
  • 0 Pages | Paperback
  • COPYRIGHT: 2013 Published
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Overview

About the Product

This is the seventh station in the American Culinary Federation Education Foundation (ACFEF) apprenticeship program and demonstrates to the learner that there is more to cold food production than just preparing salad greens.

Features

  • National Apprenticeship Training for Cooks: Pantry and Cold Foods Station outlines culinary techniques that have been validated by the culinary industry and sanctioned by the U.S. Department of Labor and the American Culinary Federation Education Foundation (ACFEF) National Apprenticeship Committee.

  • This is the seventh station in the ACFEF apprenticeship program and demonstrates to the learner that there is more to cold food production than just preparing salad greens. Learners will create salads using a variety of flavorings as well as ingredients such as fruits, starches, poultry, seafood, meats, legumes, eggs, cheeses, and nuts. The production of salad dressing is also covered, and learners will be able to test their skill at making emulsions and balancing flavors to complement a variety of different salads.

  • Other topics include preparing sandwiches, identifying different types of cheeses, and preparing items such as pâtés, terrines, and sausages

  • Sustainability practices are also examined in this station and focus on purchasing, storage, and waste reduction. Learners will discover when it is best to purchase produce locally and whether or not a local source for nonfood items has value.

About the Author

American Culinary Federation

American Culinary Federation (ACF) is the largest and most prestigious organization dedicated to professional chefs in the United States today. The ACF, a professional, not-for-profit organization for chefs and cooks, was founded in 1929 in New York City. The principal goal of the founding chefs remains true to ACF today¿to promote the professional image of American chefs worldwide through education among culinarians at all levels, from apprentices to the most accomplished certified master chefs.

Table of Contents

Chapter 1: Flavorings and Seasonings
Chapter 2: Salads
Chapter 3: Salad Types
Chapter 4: Salad Dressings
Chapter 5: Cold Soups
Chapter 6: Cheeses
Chapter 7: Sandwich Components
Chapter 8: Cold Sandwiches
Chapter 9: Hors d’Oeuvres and Appetizers
Chapter 10: Charcuterie
Chapter 11: Charcuterie Applications
Chapter 12: Buffet Presentations

Key Terms
Sustainability Corner
Certification Exam Preparation Questions