Emphasis on Terminology

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
Garde manger work includes many specialized terms. This book has features that enable readers to correctly use and properly pronounce this terminology.

Each chapter’s key terms are indicated in bold magenta color, explained in the surrounding text, and listed for review at the end of the chapter. Key terms are additionally defined in the glossary for easy reference.

Throughout the book, most foreign language terms and many scientific terms include pronunciation guides that enable the reader to phonetically sound out the correct pronunciations. Translations are provided when a foreign language word is part of a recipe title. Additionally, the CulinarE-Companion™ recipe management software that accompanies this book features more than 1,000 audio pronunciations of select terms and recipe names, reinforcing correct pronunciation.