CUL150 — Garde Manger
5 , 3 lecture period 4 lab periods Introduction to the fundamentals of Garde Manger. Includes care of equipment, sanitation, and knife skills. Also includes basic sandwiches; herbs and spices; composed salads; bound salad greens; dressings (emulsified and non-emulsified); charcuterie; terrine; and other aspects of garde manger food preservation and preparation. Demonstrate proper basic knife skills. Identify common herbs and spices. Practice commercial cooking techniques. Prepare a variety of foods to include but not limited to: assorted soups, cheeses, pâté and types of sausage, salad greens, basic sandwiches, emulsified and non-emulsified dressings. Outline: Care of Equipment Identify and clean Slicers Grinders Buffalo choppers Food processors Mixing machines Pate molds Terrines Timbales Dressings: Emulsified and Non-Emulsified Vinegars Oils Binders Mustards Mayonnaise Knife Skills Brunoise Dice Julienne Chiffonade Basic Sandwiches Types Preparation Presentation techniques Herbs and Spices Herbs - identification Basil Cilantro Thyme Rosemary Mint Oregano Spices - identification Nutmeg Pepper Cinnamon Allspice Cloves Ginger Salad Greens Washing and storage Types Romaine Bibb Endive Frisee Oakleaf Serving techniques Commercial Cooking Techniques Sauté and sweat Grilling Poaching and simmering Blanching Braising Soups Clear Cream Hot Cold Sausage and Pâté Types Preparation Presentation techniques Cheese Types Identification Preparation
Prerequisites: CUL105, CUL140