CUL 150 - Garde Manger

1. Identify the variety of equipment used in Garde Manger work and demonstrate techniques for cleaning the equipment in a sanitary and safe manner.
2. Demonstrate proper basic knife skills.
3. Identify common herbs and spices.
4. Practice commercial cooking techniques.
5. 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.

1. Care of Equipment
   1. Identify and clean
      1. Slicers
      2. Grinders
      3. Buffalo choppers
      4. Food processors
      5. Mixing machines
   2. Pate molds
      1. Terrines
      2. Timbales
2. Dressings: Emulsified and Non-Emulsified
   1. Vinegars
   2. Oils
   3. Binders
   4. Mustards
   5. Mayonnaise
3. Knife Skills
   1. Brunoise
   2. Dice
   3. Julienne
   4. Chiffonade
4. Basic Sandwiches
   1. Types
   2. Preparation
   3. Presentation techniques
5. Herbs and Spices
   1. Herbs - identification
      1. Basil
      2. Cilantro
      3. Thyme
      4. Rosemary
      5. Mint
      6. Oregano
   2. Spices - identification
      1. Nutmeg
      2. Pepper
      3. Cinnamon
      4. Allspice
      5. Cloves
      6. Ginger
6. Salad Greens
   1. Washing and storage
   2. Types
      1. Romaine
      2. Bibb
      3. Endive
      4. Frisee
      5. Oakleaf
   3. Serving techniques
7. Commercial Cooking Techniques
   1. Sauté and sweat
   2. Grilling
   3. Poaching and simmering
   4. Blanching
   5. Braising
8. Soups
   1. Clear
   2. Cream
   3. Hot
   4. Cold
9. Sausage and Pâté
   1. Types
   2. Preparation
   3. Presentation techniques
10. Cheese
    1. Types
    2. Identification
    3. Preparation