HC116 — Introduction to the Pantry and Garde Manger
HC 116 - Introduction to the Pantry and Garde Manger HC 116 - Introduction to the Pantry and Garde Manger Acquaints the student with preparation and storage techniques necessary for the operation of a commercial kitchen’s pantry area. Sandwich and hors d’oeuvre production is practiced, as is the attractive presentation of various salads. Introductory-level food carving and display techniques are demonstrated, with individual practice encouraged. Other topics will include salad dressings, breakfast preparations, and dairy products, with a sensory evaluation of an international assortment of cheeses. Course