Garde Manger

Where students learn how to prepare dishes such as sandwiches, sausages, galantines, terrines, and canapes. Some of the techniques used in this class are curing, smoking, brining and preservation of meats.

Title Page

Pickeling

Fermenting pickles, onions, garlic, and peppers in mason jars to increase their shelf life. This also intensifies the flavour of the pickled products

Sandwiches

Assembled sandwiches from different cultures

Event

BOH Preparation onto the FOH service. We organized an event at school to fundraise for charity! We served sandwiches, chips and juice

Sausages and Terrines

Grinding meat and making Terrines with ground meat and emulsifiers

Canapes

Mango Curry Shrimp Salad in Wonton Cups, One of my favorite dishes that we made in Garde Manger. Small consistent bite size dishes.

Chicken Ballentine

Deboned Chicken, Seared and Roasted