CULA 1600 Garde Manger

Garde Manger (cold foods) involves the study of specialty foods and garnishes. Emphasis will be placed on design, techniques, and display of fine foods. Preparation of specialized deli (charcuterie) products including sausages; pates and terrines; carving of vegetables, fruits and ice; the seven families of hors d'oeuvres; composed salad; green salads and salad ingredients; and international cold sauces and dressings is addressed. Methods and techniques of preparation of cold foods, menu developments, and planning banquets and catering are also addressed. (6 lab)

Credits

3 credits

Major Topics

Cold Emulsion Sauces
Mayonnaise
Coating Sauces
Remolded Sauce
Fish and Shellfish
Salsa
Preserved Foods
Vinaigrettes
Dairy-Based Sauces
Cold Soups
Dressings
Pates and Terrines
Cheeses
Sculpting and Carving

Outcomes

In order to successfully complete this course, the student will:

1. Learn the methods and theories of cold food preparation: Cold emulsion sauces, Mayonnaise, Coating sauces, Remolded sauce, Fish and shellfish, Salsa, Dairy-based sauces, Cold soups, Dressings, Pates and Terrines.

2. Describe and explain the theories and methods of cold food preparation.

3. List and describe the different presentation and service of cold foods.

4. Explain the different methods of buffet set-ups.

5. Practice the different methods of buffet set-ups.

6. List and explain the traditional techniques for preparing cold entrees.

7. State the distinction between hot and cold hors d’oeuvres.

8. Explain the difference between dips and spreads.

9. Discuss the functional origins of salad in modern gastronomy.

10. Prepare a variety of cold sauces.

11. Prepare foie gras.

12. Describe the advantages of preserving foods.

13. Demonstrate processes involved in producing kitchen-made cheeses.

14. Demonstrate the decoration and the presentation of cold foods.

Other Information

Any information placed here must be adhered to by all instructors:

Recommended textbook: Modern Garde Manger By: Robert Garlough, current edition Publisher: Thomson Delmar Learning