CUL 150 - Garde Manger

3 Credits, 5 Contact Hours
1 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.

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

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.

         A.   Identify and clean

               1.   Slicers

               2.   Grinders

               3.   Buffalo choppers

               4.   Food processors

               5.   Mixing machines

         B.   Pate molds

               1.   Terrines

               2.   Timbales

II.       Dressings: Emulsified and Non-Emulsified

         A.   Vinegars

         B.   Oils

         C.   Binders

         D.   Mustards

         E.   Mayonnaise

III.      Knife Skills

         A.   Brunoise

         B.   Dice

         C.   Julienne

         D.   Chiffonade

IV.     Basic Sandwiches

         A.   Types

         B.   Preparation

         C.   Presentation techniques

V.      Herbs and Spices

         A.   Herbs - identification

               1.   Basil

               2.   Cilantro

               3.   Thyme

               4.   Rosemary

               5.   Mint

               6.   Oregano

         B.   Spices - identification

               1.   Nutmeg

               2.   Pepper

               3.   Cinnamon

               4.   Allspice

               5.   Cloves

               6.   Ginger

VI.     Salad Greens

         A.   Washing and storage

         B.   Types

               1.   Romaine

               2.   Bibb

               3.   Endive

               4.   Frisee

               5.   Oakleaf

         C.   Serving techniques

VII.    Commercial Cooking Techniques

         A.   Sauté and sweat

         B.   Grilling

         C.   Poaching and simmering

         D.   Blanching

         E.   Braising

VIII.    Soups

         A.   Clear

         B.   Cream

         C.   Hot

         D.   Cold

IX.     Sausage and Pâté

         A.   Types

         B.   Preparation

         C.   Presentation techniques

X.      Cheese

         A.   Types

         B.   Identification

         C.   Preparation