Day 18 4/13 Chapter 7 CONT. Review Chapter4 & 5 Thu Select condiments that will add Terrines, Pates, Galantines, contrast of a complex profile to the and Roulades recipe. Yet simple! Include garnish. Forcemeats WEEK 10 DATE TOPIC ASSIGNMENTS Day 19 4/18 Chapter 4 & 5 Select condiments that will add Tue Cured & Smoked Meats contrast of a complex profile to the recipe. Yet simple! Include garnish. Preserving Day 20 4/20 Chapter 5 CONT. Review Chapter 6 Thu Select condiments that will add Dry cure contrast of a complex profile to the Wet cure recipe. Yet simple! Include garnish. Healthy Symposium QUIZ 3 ( Ch. 2, 3, 7 ) HEALTHY SYMPOSIUM 12 TO 2 PM WEEK 11 DATE TOPIC ASSIGNMENTS Day 21 4/25 Chapter 6 Select condiments that will add Tue contrast of a complex profile to the Equipment selection recipe. Yet simple! Include garnish. Basic Grind Sausage Vegetable Carving equipment Day 22 4/27 Chapter 6 cont. Select condiments that will add Thu contrast of a complex profile to the Dry and Semi Dry recipe. Yet simple! Include garnish. Fermented Sausage Vegetable Carving Emulsion Sausages equipment WEEK 12 DATE TOPIC ASSIGNMENTS Day 23 5/2 Chapter 6 cont. Select condiments that will add Tue Dry and Semi Dry contrast of a complex profile to the recipe. Yet simple! Include garnish. Fermented Sausage Ice Carving Emulsion Sausages Day 24 5/4 Chapter 6 cont. Select condiments that will add Thu Dry and Semi Dry contrast of a complex profile to the recipe. Yet simple! Include garnish. Fermented Sausage QUIZ 4 (Ch. Emulsion Sausages Ice Carving WEEK 13 DATE TOPIC ASSIGNMENTS Day 25 5/9 San Fernando Food Wine Festival Prepare cards tents for menu display Tue Condiments and formulas Ice Carving Day 26 5/11 San Fernando Food Wine festival Prepare cards tents for menu display Thu Set up tables and equipment list Menu final ingredients SFFWF 5/13/17
Day 18 Thu 4/13 Chapter 7 CONT. Terrines, Pates, Galantines, and Roulades Forcemeats Review Chapter4 & 5 Select condiments that will add contrast of a complex profile to the recipe. Yet simple! Include garnish. WEEK 10 DATE TOPIC ASSIGNMENTS Day 19 Tue 4/18 Chapter 4 & 5 Cured & Smoked Meats Preserving Select condiments that will add contrast of a complex profile to the recipe. Yet simple! Include garnish. Day 20 Thu 4/20 Chapter 5 CONT. Dry cure Wet cure Healthy Symposium Review Chapter 6 Select condiments that will add contrast of a complex profile to the recipe. Yet simple! Include garnish. QUIZ 3 ( Ch. 2, 3, 7 ) HEALTHY SYMPOSIUM 12 TO 2 PM WEEK 11 DATE TOPIC ASSIGNMENTS Day 21 Tue 4/25 Chapter 6 Equipment selection Basic Grind Sausage Select condiments that will add contrast of a complex profile to the recipe. Yet simple! Include garnish. Vegetable Carving equipment Day 22 Thu 4/27 Chapter 6 cont. Dry and Semi Dry Fermented Sausage Emulsion Sausages Select condiments that will add contrast of a complex profile to the recipe. Yet simple! Include garnish. Vegetable Carving equipment WEEK 12 DATE TOPIC ASSIGNMENTS Day 23 Tue 5/2 Chapter 6 cont. Dry and Semi Dry Fermented Sausage Emulsion Sausages Select condiments that will add contrast of a complex profile to the recipe. Yet simple! Include garnish. Ice Carving Day 24 Thu 5/4 Chapter 6 cont. Dry and Semi Dry Fermented Sausage Emulsion Sausages Select condiments that will add contrast of a complex profile to the recipe. Yet simple! Include garnish. QUIZ 4 (Ch. Ice Carving WEEK 13 DATE TOPIC ASSIGNMENTS Day 25 Tue 5/9 San Fernando Food Wine Festival Condiments and formulas Prepare cards tents for menu display Ice Carving Day 26 Thu 5/11 San Fernando Food Wine festival Set up tables and equipment list Menu final ingredients SFFWF 5/13/17 Prepare cards tents for menu display
Garde%20Manger%20Syllabus-SP17.docx