FSHE 209 Garde Manger

Home > Modules > Module 01: Stocks

Module 01: Stocks

Learning Expectations
In this and all future modules and lessons, you will be expected to:

Define, comprehend and use culinary terms effectively;
Practice organizational and preparation (mise en place) techniques as part of commercial food preparation;
Demonstrate safe and sanitary practices in food preparation;
Demonstrate and apply the principles and procedures related to controlling the causes of food spoilage and food-borne illnesses;
Demonstrate an understanding and acceptance of the generally accepted standards of professionalism;
Adhere to the established dress code;
Identify, use safely, and maintain correctly the following pieces of equipment: ranges, types of ovens, fryer, steam kettle, compartment steam cooker, griddle, toaster, mixer, refrigerators and freezers;
Identify, maintain and use safely the various types of small equipment, pots, pans, measuring devices, and hand tools;
Convert recipes using standardized measures;
Identify and demonstrate the skills used in preparing the basic stocks.

Hands-on Practical Learning Outcomes
View a list of products you will be making to demonstrate what you have learned.

Terms
View a list of terms you must become familiar with.

Reading Assignment
read Chapter 11
On Cooking: A Textbook of Culinary Fundamentals
by Sarah R. Labensky and Alan M. Hause; 3rd Edition

Helpful Hints
View helpful hints for this lesson.

Lecture Notes
View a guide to taking notes in-class.

Evaluation Sheet
Download (MS Word document) your evaluation sheet. Print enough copies of the evaluation sheet for this lesson and bring them to class.

Video Demonstrations

	01 Sachet
	02 Sachet
	03 Sachet
	01 Chicken stock, white
	Veal stock brown