UCUL 150 - Garde Manger

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.

Prerequisite(s): CUL 105 and CUL 140.
Corequisite(s): CUL 130 and CUL 160

Course Learning Outcomes:

Identify the variety of equipment used in Garde Manger work and demonstrate techniques for cleaning the equipment in a sanitary and safe manner.
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