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Official Course
Description: MCCCD Approval: 05/27/03 |
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CUL150 20036-20046
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L+L |
2 Credit(s) |
3 Period(s) |
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Garde Manger I |
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Provides a foundation in Garde Manger. Includes equipment, sanitation and safety, production, salads, emulsified and non-emulsified dressings, sandwiches, cold sauces, salad condiments, knife skills, cleaning of salad greens and spice and herb identification. Studies culinary terms and presentation techniques. Teaches cooking techniques such as poaching, sauteing, and grilling in the context of Garde Manger work. Prerequisites: None. |
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Go to Competencies Go to Outline
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MCCCD Official Course Competencies: |
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CUL150 20036-20046 |
Garde Manger I |
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1. |
Identify the variety of equipment used in Garde Manger work and demonstrate techniques for cleaning the equipment in a sanitary and safe manner. (I) |
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2. |
Identify and prepare a variety of emulsified and non- emulsified dressings. (II) |
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Identify and practice basic knife skills. (III) |
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4. |
Identify, prepare and practice presentation techniques for the basic sandwiches. (IV) |
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5. |
Identify common herbs and spices. (V) |
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6. |
Identify, clean and serve common salad greens. (VI) |
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7. |
Identify and practice commercial cooking techniques. (VII) |
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Go to Description Go to top of Competencies
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MCCCD Official Course Outline: |
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CUL150 20036-20046 |
Garde Manger I |
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I. Care of Equipment 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/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 1. Basil 2. Cilantro 3. Thyme 4. Rosemary 5. Mint 6. Oregano B. Spices 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. SautŽ/sweat B. Grilling C. Poaching/simmering D. Blanching E. Braising |