Written Work with Feedback Student:
Example of Student Menu
Adrian Irish_CUL 210 Garde Manger Menu_WI2017.docx
Create a Buffet Menu for 200 People from the Cold Kitchen (Garde Manger)
The menu must include: (a) 2-appetizers and/or 2-hors d’oeuvres, (b) 1-soup, (c) 2-salads, and (d) 4 entrees, that include cured and smoked meats, terrines, pates, galantines, sausages, and/or roulades. Add the appropriate sauces, condiments, crackers, cheeses, and/or pickles to your menu. A menu template will be distributed to aid you through the menu design process.
0-10 Points | 0-10 Points | 0-10 Points | Points Possible 30 |
Concept and Theme | Menu Design and Creativity | Menu Compatibility |
|
| Menu is centered on a particular meal period, special occasion, holiday, or ethnic presentation. | Menu was designed with theme and concept in mind. Student put much thought and time into project. | Menu items complement each other, by providing a variety of flavors, taste, color, and texture. | Adrian, your menu reflects a variety of garde manger items that introduces a multiple flavors, texture and taste and color. |
10 | 10 | 10 | Overall Score 30 |
Chapter 1 Assignment
Student: Assignment
Guilds developed training systems for their members; the three stages, in order, were
___apprentice ________, __journeyman __________, and __master_________.
Cows, sheep, and other animals were butchered and the meat preserved by a variety of means: brining______, smoking ______, ___salting___, _curing____, __drying___, _____pickeling________, __packing in fat_______.
By the end of the 16th century, there were approximately ___24_______ guilds dedicated specifically to __food_____.
Today’s garde manger must be well-versed in using kitchen equipment such as (name five) ___slicers_______, _blenders_________, ___food processor _______, __grinder________, and __salometer________.
In most operations, the top five time wasters are: (1) _no clear priorities _________, (2) ___poor staff training _______, (3) __poor communication ________, (4) __poor organization ________, (5) ____inadequate tools______.
Name seven items today’s garde manger may be responsible for in a restaurant: ___vinegrettes_______, _cold soup_________, ___sandwiches_______, ____salads______, ____desserts ______, ___dressings_______,
And _ compound butter_________.
Written/Short Answer
Explain the evolution of the term garde manger.
At first it meant a cold storage place then it became a chef that handled the cold work of the kitchen, now days it is a culinary specialization.
What are considered the cardinal virtues of the culinary profession?
an open and inquiring mind, an appreciation of and dedication to quality wherever it is found, and a sense of responsibility.
Instructor’s Comments: Besides a few missed spelled words, great job on this assignment.
Example of PowerPoint Presentation as Appropriate Technology