INTRODUCTION OF GARDE MANGER - WEEK 1



 Hello guys, we meet again in this semester. For this semester I want to share to you about my subject for this semester its is Garde Manger.

 For the first week our chef just introduce about that subject, assessment and He ask us to do the task its present about the equipment and utensils that use in Garde Manger and the rules in the kitchen and the last task that chef ask us to do is cleaning the kitchen.


About Garde Manger

 Garde Manger is a cook who specializes in the preparation of cold foods (such as meats, fish, and salads).

Assessment for this subject

Assignment 1 – Individual (10%)
Assignment 2 – COD Evaluation (10%)
Assignment 3 – Mid Term (10%)
Assignment 4 – ATP (10%)
Assignment 5 – Weekly & COD Report (20%)
Final Exam     - Individual (40%)

Tool and equipment for garde manger

·         Chiller
·         Oven
·         Stove
·         Rolling pin
·         Carving Knife
·         Cutting Board
·         Wooden Spoon
·         Non-stick Pan
·         Bowl
·         Working table
·         Whisk
·         Stir
·         Measuring spoon
·         Measuring cups
·         Grater
·         Tray
·         Scraper
·         Scale
·         Metal spatula
·         Mixture
·         Rubber spatula

RULES IN KITCHEN

·         No accessory
·         Don’t play at kitchen
·         Full attire at kitchen
·         Proper storage
·         Identify in kitchen
·         Wash hand before and after handling food
·         Do not catch falling knife

Picture in the kitchen




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