Jennifer Anne Wee Eng
Cuisine et restauration
LaSalle College Vancouver
Garde Manger
“GARDE MANGER” Keeper of Food in French Cold dishes, salads, hors d’ oeuvres, appetizers, charcuterie, canapes, pates & terrines
Galantine butchery
Galantine, deboning, and removing chicken skin keeping it whole and intact.
Cheese Making
Understanding and learning, key ingredients, culture, temperatures, and techniques to produce a variety of cheeses.
Fromage Blanc White Cheese in French
Translates to White Cheese in French, it is a soft and creamy cheese
Grinding meat
Grinding meat to produce forcemeat for terrines
Gourgeres
Gruyere and Parmesan Choux Pastry filled mushroom paste, whipped goat cheese
Mango Curry Shrimp Salad in Wonton Cups
Deboning Balantine