ART303-food images

ART303-food images - Must be experts at Seasoning Poaching...

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    Garde Manger "keeping to eat"  or  "keeper of the food"
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    Garde Manger  refers to the task of preparing and presenting cold  foods, typically include such food items as salads, hors  d’oeuvres, cold soups, aspics (meat jelly), and  charcuterie (cooked meat)  need to be able to apply proper seasoning to food that  is going to be served cold and in other cases, season  food that is going to be served hot  have to constantly be focused on wholesomeness,  sanitation, seasonings, time and temperatures  this position is filled many times by an individual with  limited experience
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Unformatted text preview: Must be experts at Seasoning Poaching Simmering Searing Roasting Frying Curing Drying Smoking Marinating Tossing Grinding Pureeing Forming Molding Piping Spreading Slicing Cutting Carving Rolling and Presenting Examples Winged Victory of Samothrace (220 - 190 BC) Boccioni Unique Forms of Continuity in Space (1913) Edvard Munch The Scream (1893) Picaba Portrait de femme aux allumettes ( 1925 - 1927) St. Basils Cathedral (1555-1561) Student Examples...
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This note was uploaded on 04/09/2008 for the course ART 303 taught by Professor Langan during the Spring '07 term at Miami University.

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ART303-food images - Must be experts at Seasoning Poaching...

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