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